bluuebunny/crossref_metadata_2025_split huggingface dataset:
MONUMENTS AND SOCIAL COMPLEXITY: A NEW LINE OF ENQUIRY?
Authors: OLIVEIRA D.L. 
Published: May 2007

Summary. Studies of prehistoric monuments have suggested that there may be a relationship between the amount of labour needed to build them and the complexity of contemporary society. To some extent such work has been influenced by the rich ethno‐historical record of the Polynesian chiefdoms. This article compares the role of large monuments in Polynesia with ethnographic evidence describing monument building in an Indian tribe. It concludes that an important contrast between the two examples is that in simpler societies monument building may be essentially an ‘event’, whilst in more complex societies monuments can be maintained for a substantial period after their erection.Similar contrasts can be found in the archaeological record in Britain and suggest that whilst Neolithic earthworks may have made greater demands on human labour, it was only in the Iron Age that society possessed the capacity to undertake regular maintenance of large monuments.
THE GRAND MENHIR BRISÉ: MEGALITHIC SUCCESS OR FAILURE?
Authors: HORNSEY RICHARD 
Published: May 2007

Summary. The Grand Menhir Brisé is one member of a complex of sites near the Breton village of Locmariaquer. When intact, it would have been the largest menhir moved by neolithic man. The cause of the menhir's fall has been the subject of debate for over 250 years.This paper considers the quarrying, transport and raising of the Grand Menhir from an engineering and archaeological viewpoint and the possible causes of the breakage are discussed in detail. It is concluded that, with the data available, a fall caused by a natural catastrophe is improbable. The former presence of a large, natural flaw within the menhir is revealed and it is demonstrated that this is likely to have caused the breakage of the Grand Menhir during its erection. The most reasonable explanation of the present positions of the fragments is that the basal section was re‐erected, to be toppled subsequently. The position and form of the original stone‐hole is predicted from this conclusion.
THE TRANSITION TO A SOCIETY WITH A STATE IN THE SOUTH EAST OF THE IBERIAN PENINSULA (6th–4th CENTURY BC)
Authors: VELASCO JUAN A. SANTOS 
Published: May 2007

Summary. From the 6th century BC onwards the Iberian culture, with its strong and deep Mediterranean roots, developed along practically the whole of the east coast of Spain, in eastern Andalusia, and part of the Ebro valley, being most clearly defined between the 5th and 3rd centuries BC. An example in the South East of the Iberian Peninsula is one of those which most clearly displays its character. This paper (a summary of my doctoral thesis, Madrid 1988) concentrates on the middle of the Segura basin, in what are known as the western and eastern districts of Murcia and the pre‐coastal depression of Murcia. It is a region which has its own cultural and geographical identity, while offering a minimum of published data, sufficiently significant for bibliographical review, which makes it possible to maintain the historical hypothesis put forward.
THE POTENTIAL MISUSE OF GENETIC ANALYSES AND THE SOCIAL CONSTRUCTION OF ‘RACE’AND ‘ETHNICITY’
Authors: MIRZA M.N. , DUNGWORTH D.B. 
Published: May 2007

SummaryThe analysis of genetic material (such as DNA) has been attracting considerable attention for at least a decade. Recent years have seen the first application of genetic analysis to archaeological problems. In some circles DNA seems to be seen as a panacea for all ills. There is, however, little consideration of the methodological problems inherent in extrapolating from genetic information to ancient populations. In particular the assumption that genetic differences equal ethnic differences is challenged. The ethical implications for such research do not seem to have been addressed within the archaeological community.
Using simple species lists to monitor trends in animal populations: new methods and a comparison with independent data
Authors: Roberts R. L. , Donald P. F. , Green R. E. 
Published: May 2007

AbstractThere is an urgent need to develop simple and inexpensive methods for monitoring wildlife populations in resource‐poor countries. List‐based methods have been advocated as simple yet potentially useful biodiversity monitoring tools, and systems have recently been launched in a number of countries to collect species lists. We attempt to advance the use of systematic list‐based monitoring by (1) suggesting improvements to the way in which list reporting rates are calculated; (2) assessing the extent to which degrading effort‐corrected measures of abundance into simple species lists results in loss of information on population trends; (3) comparing long‐term trends in list reporting rates with population trends from a wholly independent monitoring scheme. Daily species lists of birds were derived from regular trapping at a nature reserve in southern England. Most species showed a strong correlation across years between the proportion of lists on which they occurred, adjusted for list length (adjusted list reporting rate; ALRR), and an effort‐corrected measure of abundance (captures per unit effort; CPUE). ALRR revealed almost as much about annual variation in abundance as CPUE for all but the most frequently captured species. Long‐term (>20 years) trends in ALRRs at the nature reserve were positively correlated with UK national population trends recorded over the same period by an independent, labour‐intensive monitoring scheme that counted birds at a large number of widely spread sites. Our results support previous claims that simple species lists could generate data useful for monitoring long‐term population trends, particularly where such lists are collected systematically. However, further research on the efficiency of list reporting rates relative to more sophisticated methods is necessary, before list‐based methods can be advocated for dedicated monitoring schemes in resource‐poor regions.
Doxazosin Added to Single‐Drug Therapy in Hypertensive Patients with Benign Prostatic Hypertrophy
Authors: Martell N. , Luque M. 
Published: May 2007

The purpose of this study was to evaluate the efficacy and safety of the addition of doxazosin in the treatment of hypertensive patients who are being treated on another antihypertensive drug. Methodology. The open‐labelled, noncomparative, multicenter study was carried out in 2363 male hypertensive outpatients >40 years of age, under reasonable control with single antihipertensive drug treatment (diastolic blood pressure <95 mm Hg), and diagnosed with benign prostatic hypertrophy. Doxazosin was started at a dose of 1 mg/day, which was increased at 2‐week intervals to 2 mg/day and 4 mg/day. The study lasted 14 weeks. Blood pressure and heart rate were measured at each of the visits. At baseline and after 14 weeks of treatment, prostatism symptoms were quantified with the International Prostate Symptom Score and quality of life was determined with the American Urology Association Committee Guidelines. Adverse effects were recorded. At the fourth visit, when the patients were taking 4 mg of doxazosin, the blood pressure reduction was 10.7±3/7.1±7.1 mm Hg. The decrease in diastolic blood pressure was significantly more marked in patients treated with β blockers than in patients on calcium antagonists or angiotensin‐converting enzyme inhibitors. For systolic blood pressure, decreases were larger in patients treated with diuretics than with calcium antagonists or angiotensin‐converting enzyme inhibitors. Prostatism symptoms decreased from 15±5.8 points to 7.9±4.3 points (p<0.001) and quality of life improved. Tolerability was good, with only a 4.4% cumulative incidence of adverse effects related to doxazosin. The patients who experienced adverse effects were older and their final blood pressures were lower. The results of this open‐label study suggest that the addition of doxazosin to another antihypertensive drug in hypertensive patients with benign prostatic hypertrophy is well tolerated and leads to a reduction in prostatic symptoms. The additional beneficial effects on blood pressure suggest that the use of doxazosin may provide a rational approach to this category of patients.
Female Characters on the Jacobean Stage Defying Type: When is a Shrew Not a Shrew?
Authors: Kamaralli Anna 
Published: May 2007

Abstract This essay won the 2006 Literature Compass Graduate Essay Prize, Seventeenth Century Section. Within the dramatic conventions of the Jacobean period one of the stock female character types that would have been familiar to the audience was the shrew: a woman, usually a wife, who is outspoken and argumentative. This article examines two plays written early in the seventeenth century, John Webster’s The White Devil and William Shakespeare’s The Winter’s Tale, and considers their presentation of female characters who manifest behaviour that might be considered shrewish. It argues that the plays contain passages that frame a sophisticated attack on such misogynist classifications of the female. The characters in question do more than fail to be confined by the traditionally limited female types, they seem to deliberately call into question the existence of such types, and highlight their nature as artificially constructed and imposed, and inadequate to define the possibilities of womanhood. Both plays challenge the convention that silence in a woman should be equated with virtue by presenting situations where a woman’s virtue demands that she speak. More particularly, they both mock the conventional Jacobean typing of shrewishness, the former by presenting good‐wife‐as‐shrew, the latter by presenting shrew‐as‐oracle.
TIME‐TEMPERATURE INDICATORS IN MONITORING THE DISTRIBUTION OF FROZEN FOODS1
Authors: FARQUHAR JOHN W. 
Published: May 2007

ABSTRACT.The quality and shelf‐life of frozen foods are directly related to the manner in which these are handled. These problems can be minimized through both educational efforts such as printing materials, film presentations, etc., and technical programs.This paper will review the current status of the technical efforts in the usage of time‐temperature devices to monitor the handling of frozen foods.
EFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES
Authors: BOLIN H. R. 
Published: May 2007

ABSTRACT.Skin texture was influence by hydration procedure with the methods requiring the longest time at high temperatures producing the tenderest skin. The texture of freshly hydrated prunes continued to change during the first 6–15 weeks of storage. Hydration method had a pronounced effect on the nutrient composition and texture of prunes. No vitamin A loss occurred when prunes were hydrated by a high temperature short time process, compared to an 18% loss in the slower procedures. The skin of the prune contained more vitamin A and iron than the pulp.
MALT PROCESSING STABILITY OF BARLEY CULTIVARS — A STATISTICAL ANALYSIS
Authors: LAI F. S. , POMERANZ Y. 
Published: May 2007

ABSTRACT.This paper presents a simple statistical analysis of malting process stability of barley cultivars grown for three years in the Mississippi Valley Six‐rowed Uniform Barley Nursery and in the Western United States Two‐rowed Uniform Barley Nursery.The effects of variety, location, and year on barley and malt quality were investigated. First, the Duncan Multiple Range Test was used to determine whether there were any varietal, location and year differences in barley and malt properties. The effects of variety, location, and year on various characteristics were further studied by comparing differences between extremes for the two‐rowed and six‐rowed barleys. Second, correlations between various properties were determined by calculating simple correlation coefficients. Barley nitrogen is the single most important parameter which affects extensively the processing characteristics of barley in malting and brewing, so the partial correlation coefficients, independent of total barley nitrogen, also were calculated. Third, the effects of variety, location, year, variety × location, variety × year, and location × year, were tested with variety × location × year as the estimate of error for each of the barley and malting properties.The stability model was designed to evaluate stability of all barley and malt properties. Based on the principle of regression analysis, the stability was measured by regression coefficient and the varietal mean of each barley and malting property. Stability (over years and locations) for kernel weight was significantly higher in the new than in the old cultivars. Improvements in stabilities of total extract and fine‐coarse grind extract were greater and more consistent for the six‐rowed than for the two‐rowed barley malts. This reflects, presumably, the generally more satisfactory total extract and fine‐coarse grind extract in the two‐rowed barley malts than in the six‐rowed barley malts.
THE IMPORTANCE OF VISUAL APPEARANCE OF FOODS TO THE FOOD PROCESSOR AND THE CONSUMER1
Authors: HUTCHINGS J. B. 
Published: May 2007

ABSTRACT.Many individual factors contribute to the total perception of the appearance of a food product. This total perception is built up from all the visual sensations experienced when a product is viewed on the shelf, as it is being prepared and when it is presented on the plate, and all three situations are extremely important to the consumer and hence to the processor. The food technologist is now being asked to fabricate foods like steak from vegetable protein, yet at the same time is coming under increasing pressure to reduce the number and level of “additives” in processed foods. These factors have forced us to consider objectively the whole philosophy of product appearance.The paper begins by considering Kramer's views on sensory attributes and how these attributes are influenced by time and order of perception. The role of appearance is then discussed in relation to the total sensory experience of a product. The factors comprising appearance can be divided into three broad classes: the product's optical properties, its physical form and its mode of presentation, all of which combine at different times and in different ways to form the three images of any product, viz. on the shelf, in the pan, and on the plate. This formalization of appearance science provides a framework against which both product technology and marketing can be discussed.
HEXOSAMINE PRODUCTION BY PSYCHROTROPHIC FOOD‐SPOILAGE BACTERIA UNDER VARYING GROWTH CONDITIONS
Authors: BURKE LOIS S. M. , JAY JAMES M. , SHELEF LEORA A. 
Published: May 2007

ABSTRACT.Four psychrotrophic, gram negative meat isolates were grown at 6 and 22°C with and without aeration, in AOAC synthetic broth with 0.1% glucose and in a basal medium containing 0.1% glucose and 0.5% glycine (BMGG‐1). In AOAC broth, three strains produced more hexosamine at 6°C, while the fourth produced more at 22°C. Three of the four strains also produced more slime at 6°C. All four strains grew faster with aeration at both temperatures, but produced less hexosamine. Under all conditions, the growth rate of each strain was inversely proportional to its hexosamine production. During the growth cycle in BMGG‐1, medium pH dropped until the log phase was under way and then rose again through the stationary phase. This rise coincided with the depletion of glucose. Hexosamine production first became detectable at the end of the log phase, rose during the stationary phase, and then leveled off. Adjusting pH to prevent the initial drop increased both growth and hexosamine production. Raising the concentration of glucose to 0.5% accelerated growth but decreased hexosamine production. Approximately 95.1% of the hexosamine produced was cell‐associated. It consisted primarily of glucosamine polymers with a lesser amount of galactosamine. Only 3.0% of the nitrogen from the BMGG‐1 was utilized by the cells. Of this 3.0%, 58% was used for ammonia, 27.2% for hexosamine, and 14.8% for other substances. Of the 40.7% used for total cell production, 63.8% went into hexosamine.
EXTENDED STORAGE STUDY OF PREPARED FROZEN FOODS CONTAINING PROTEIN CONCENTRATES1
Authors: KRAMER A. , KING R. L. , WESTHOFF D. C. , OLOWOFOYEKU A. D. , FARQUHAR J. W. 
Published: May 2007

ABSTRACT.Ground beef patties or steaks prepared with seasoning, with or without sauce, may be enriched by the addition of textured vegetable protein at a level of 8.5% and probably more (dry weight basis) with no adverse effect on sensory quality retention. There is an approximately doubling of protein content, but the PER is reduced somewhat. These products maintained high quality shelf‐life when stored at −20° or lower at fairly constant temperatures.Addition of yeast single cell protein had to be limited to 3% (dry weight basis) because of its high nucleic acid content. Even this small addition however increased total protein content by 40%, and improved the protein efficiency ratio. Sensory quality however, was reduced so that high quality shelf‐life was limited to 6 months. Even after 3 months there was a discernible rancid off‐flavor. When stored at constant −30°C high quality shelf‐life was retained for 12 months.Non‐fat milk solids, or cheese could be added where appropriate (e.g. pizza) as much as 10% (dry weight basis), doubling and even tripling in some instances percent protein, and maintaining essentially the same PER. From the sensory acceptability standpoint, however, they behave quite similarly to the single cell protein.
THE SHEAR FORCE OF THE INDIVIDUAL MUSCLE FIBER AND ITS USEFULNESS IN PREDICTING MEAT TENDERNESSc1
Authors: MARSDEN J. L. , HENRICKSON R. L. 
Published: May 2007

ABSTRACTThis study was conducted in an effort to relate fiber shear force measurements obtained with a microsensitive shear instrument to objective and subjective measures of meat tenderness. Cooked and raw fibers from delay chilled and conventionally processed bovine tensor fascia latae muscles were measured for fiber diameter and fiber shear force. Each muscle was also evaluated for Warner‐Bratzler shear force, Nip Tenderometer values, chew count and tenderness based on a structured tenderness scale. Partial correlation coefficients were determined between each of the fiber measurements and the objective and subjective measures of meat tenderness. The study demonstrated that fiber shear force as measured by the microsensitive shear instrument is not a reliable predictor of meat tenderness as it was assessed by the methods used in this study.
EFFECTS OF LONG‐TERM STORAGE ON QUALITY OF PROCESSED FOODS
Authors: SALUNKHE D. K. , WU M.T. , DO J. Y. , GIFFEE J. W. 
Published: May 2007

ABSTRACTExperiments were conducted on the effects of long‐term storage at 4.4, 21.1, and 37.8°C temperatures on nutritional quality, physicochemical characteristics and organoleptic quality of 8 food packets (ready to eat individual ration items processed in flexible retortable pouches) of ham and chicken loaf, beef steak, beef stew, frankfurters, fruit cake, pineapple slices, cheese spread, and chocolate brownies.At 37.8°C storage life of cheese spread, pineapple slices, beef stew, chocolate brownies and fruit cake was 12, 12, 30, 30 and 30 months respectively. Ham and chicken loaf, beef steak, and frankfurters were acceptable after 37.8°C storage for 54 months, but frankfurters were near the borderline of rejection. The browning is usually associated with the high temperature storage of high sugar foods. Meat products except beef stew are apparently more stable than others at high temperature storage. The high temperature storage resulted in drastic loss of thiamin and ascorbic acid, significant loss of riboflavin and niacin, and discoloration and rancidity. Despite the losses of quality observed in all food packets stored at 21.1°C for 54 months, they were acceptable. Storage at 4.4°C for 54 months had very little effect on quality of the food packets and were highly acceptable.
FRESH AND PROCESSED ASPARAGUS QUALITY AS INFLUENCED BY FIELD GRADE1,2
Authors: DRAKE S. R. , NELSON J. W. , POWERS J. R. , EARLY R. E. 
Published: May 2007

ABSTRACTShear, moisture, and soluble solids values for either the all‐green spears or those cut with a white butt portion are similar for either fresh or processed spears. Fresh asparagus spears cut all‐green contain less ascorbic acid than spears cut with a white butt portion, but after processing no difference is evident. Small diameter spears are higher in ascorbic acid and shear values than large diameter spears. After processing, the shear values for the large diameter spears are higher than those for small diameter spears. Holding asparagus spears for extended periods of time results in decreased ascorbic acid and moisture content and increased shear values.
EFFECTS OF LONG‐TERM STORAGE OF FOODS ON QUALITY OF PROCESSED FOODS II.
Authors: SALUNKHE D. K. , WU M. T. , DO J. Y. , GIFFEE J. W. 
Published: May 2007

ABSTRACTThe effects of long‐term storage at 4.4, 21.1, and 37.8°C on physicochemical characteristics, nutritional and organoleptic qualities of freeze‐dehydrated ration items from Packet Long Range Patrol were studied. The items included beef hash, beef stew, chicken stew, spaghetti with meat sauce, chili con carne with beans, chicken and rice, pork with escalloped potato, and beef and rice.The freeze‐dehy drated foods were stable in quality during storage at 4.4, 21.1, and 37.8°C. After 44 months of storage all freeze‐dehy drated ration items were in acceptable condition.
OPTIMUM QUALITY PARAMETERS OF MUSCADINE GRAPE JUICES, BEVERAGES, AND BLENDS
Authors: FLORA L. F. 
Published: May 2007

ABSTRACTCold‐ and hot‐pressed juices from black and bronze muscadine grapes were tested to determine optimum Brix/acid ratios, optimum juice level in beverages, and optimum blend ratios with other fruit juices. The optimum Brix/acid ratio, regardless of cultivar or process, was approxi‐mately 30 with. an acceptable range from 25. to 35. Increased sweetness due to sugar addition was perceptible, even when balanced with addition of acid. Optimum dilution was dependent upon cultivar and process. Red hot‐pressed juice was most acceptable at a 25% juice level, when Brix/acid was adjusted to 30. Optimum blends with fruit juices varied with muscadine juice color and process. Best blends were muscadine juices and commercial grape juices, orange juice, and pineapple juice. Muscadine grape‐grapefruit juice blends had poor acceptability.
THERMAL EVOLUTION ANALYSIS, A METHOD OF MEASURING THE THICKNESS OF ORGANIC COATINGS ON GLASS
Authors: CORMACK JAMES B. 
Published: May 2007

ABSTRACTThermal evolution analysis has been adapted to the measurement of organic coatings. Glass food containers are now coated with organic coatings. These coatings interact with metal closures after sealing. The method consists of programmed heating a small piece of glass in an oven while an inert gas passing through the oven carries the evolved organic material into a flame ionization detector. When it is measured, a thermogram of evolved coating is obtained. The area under the peak of the evolved coating is a measure of thickness. The instrument was calibrated for polyethylene and a correlation of the performance of sealed glass containers versus polyethylene thickness was developed.