bluuebunny/crossref_metadata_2025_split huggingface dataset:
Coloured lenses and the Dex frame: New issues
Authors: FRANCIS MARIE , TAYLOR STEVE , SAWYER CHRIS 
Published: May 2007

Last August we introduced our readers to scotopic sensitivity syndrome, a suggested cause of dyslexia. It will be recalled that the treatment of this condition involved wearing coloured lenses or using a coloured perspex sheet to cover the page. The authors of that article found the evidence for the effectiveness of this technique far from conclusive and they urged further research.This article describes a small‐scale investigation into the same area. The Dex frame, which incorporates coloured filters, has been put to the test. At the end of a trial period the authors conclude that only a very small percentage of pupils is likely to benefit from this approach. The matter is unlikely to simply rest here if only because the debate has unearthed a whole range of visual difficulties hitherto neglected.
The psychological support of children with emotional and behavioural difficulties
Authors: SMITH ALLAN , THOMAS JOHN 
Published: May 2007

Allan Smith and John Thomas have undertaken some substantial research into the levels of support given to children with emotional and behavioural difficulties (EBD). They point out the under‐resourcing in the area and the frequently fragile and frustrating relationship between psychologist and teacher. The present situation, they contend, is of ‘ad hoc and piecemeal arrangements’.Their research would appear to contradict some conventional theories as to how the needs of EBD pupils might be best met, such as through a predominantly educational approach. However, the authors do not argue for wholesale reform, rather for clarity in defining operational principles and in particular for sustained family support.
THE METALLURGY of the WILBURTON HOARDS
Authors: NORTHOVER PETER 
Published: May 2007

Summary: The results to date of a programme of research into the metallurgy of the Wilburton hoards of the British Late Bronze Age are described and some interpretations presented. Possible origins for the metal are discussed. the associated technical advances are discussed and an attempt is made to provide a realistic metallurgical context for the hoards.I would like to thank the British Museum, London; the National Museum of Wales, Cardiff; Cambridge Museum of Archaeology and Ethnography; Museum of London; Winchester City Museums; Somerset County Museum, Taunton; Dorset County Museum, Dorchester; Exeter City Museums; Plymouth City Museums; Royal Institution of Cornwall, Truro; Musée des Antiquités Nationales, St.‐Germain‐en‐Laye and Museum für Vor‐ und Frühgeschichte, West Berlin for permission to take samples for analysis.A special acknowledgement must be made to Miss E. Owles and the Moyses Hall Museum, Bury St. Edmunds for immense assistance given in the study of the Isleham hoard.I would also like to thank Mr. D. Britton, Mr. R. Bradley and Mr. S. Needham for several useful discussions, Mr. A. McKnight for photography and Dr. M. Leese, British Museum Research Laboratory, for statistical calculations. Mr. A. McKnight for photography, Dr. M. Leese, British Museum Research Laboratory, for statistical calculations and Dr. N. H. Gale, Department of Geology and Mineralogy, University of Oxford for lead isotope analyses.
NEOLITHIC AND BRONZE AGE SETTLEMENT ON THE BURIED FLOODPLAINS OF RUNNYMEDE
Authors: NEEDHAM S. P. 
Published: May 2007

SummaryIn reviewing the evidence from excavations at Runnymede Bridge this paper illustrates the potential of floodplains as archaeological resourceS. The topographic development of the local floodplain is outlined in relation to Flandrian sea level changes in the Thames estuary. Consideration is given to the role of the Middle Neolithic and Late Bronze Age occupations and the influence of physiographical and hydrological factors.
A MULTIVARIATE METRICAL STUDY OF CERAMICS MADE BY THREE POTTERS
Authors: IMPEY O. R. , POLLARD M. 
Published: May 2007

SummaryThe probability that similarly shaped ceramics by different potters will show individual characteristics is tested on control samples by multivariate metrical analysis and demonstrated. The method of analysis could profitably be applied to kiln‐site material of any culture where it might give some estimate of the size of the workshop involved, or to large samples of any “identical’ hand‐made ceramicS.
MIXED MARRIAGES AT the FRONTIERS of the EARLY GREEK WORLD
Authors: COLDSTREAM J. N. 
Published: May 2007

Summary: Impressed by the prevalence of Italic dress ornaments in the earliest colonial graves of Pithekoussai, G. Buchner reasonably argued for widespread intermarriage between the first Euboean colonists and women from Italy. the paper pursues the implications of this hypothesis, and envisages how mixed marriages could well have resulted from Euboean precolonial contacts, notably with southern Etruria. the bilingual offspring of such marriages would have played a leading role in the spread of alphabetic literacy, and in the sharing of other ideas between the first Western Greeks and the Italic mainland.At other frontiers of the early Greek world, parallel cases of widespread intermarriage are considered, leading to similar results: early Ionians in Caria, and Levantine master craftsmen settling among Cretans. Finally, returning to the West, I offer some fresh thoughts on the Aristonothos krater, seen in the context of several generations of intermarriage between Euboeans and Etruscans.The text has been read by Dr T.J. Cornell, Dr Lin Foxhall, Dr G.L. Huxley and Mr D. Ridgway. I am most grateful to all four for their constructive comments, and also to those who contributed to the discussion after the paper at Oxford.
THE GRAND MENHIR BRISÉ: ITS FALL and FRACTURE
Authors: HILL ROBERT 
Published: May 2007

SummaryThe stability of the Grand Menhir against high velocity winds, and its fall and subsequent breakage are analyzed dynamically. It is concluded that the present locations of the fragments indicate strongly that the menhir was indeed erected and that it broke on impacting with the ground. the Grand Menhir Brisé represents a unique example of breakage in which dynamical principles of solid mechanics have been found scientifically appropriate.
THE EARLY CHRONOLOGY of ALET, and ITS IMPLICATIONS FOR HENGISTBURY HEAD and CROSS‐CHANNEL TRADE IN the LATE IRON AGE
Authors: de JERSEY PHILIP 
Published: May 2007

SummaryThe port of Alet (Saint‐Malo) plays a key role in models of cross‐Channel trade prior to the conquest of Gaul. It is argued here that the bulk of the archaeological evidence from this site may however be more correctly assigned to the decades following the Gallic War, and consequently it is necessary to reassess the nature of the connection between Alet and Hengistbury Head in the first half of the first century BC. the evidence of amphorae and recent work on Armorican pottery, combined with a consideration of the problems of navigation in this region, indicates that a coastal route was preferred to a cross‐peninsular journey via Alet; it is suggested that Guernsey may have been an important point on this route, and that Alet and the gulf of Saint‐Malo were usually avoided. the evidence presented seems to support Caesar's comment that the Veneti controlled cross‐Channel trade at this period.
ROME AND THE EAST. PRODUCTION OF ROMAN PROVINCIAL SILVER COINAGE FOR CAESAREA IN CAPPADOCIA UNDER VESPASIAN, AD 69–79
Authors: BUTCHER K. , PONTING M. 
Published: May 2007

SummaryDuring the first three centuries AD several eastern provinces of the Roman empire produced silver coinages of specifically local denominations and types. It has been claimed that at certain periods the mint of Rome was employed to strike some of these coinages, rather than the provincial mints to which the coins are traditionally attributed. This claim is based mainly on stylistic observations, but because style is regarded as subjective, some other form of evidence to support these observations is desirable. In this paper three types of coin are submitted to metallurgical analysis: silver denarii struck at Rome; Roman‐style provincial silver coinage; and ‘local’style provincial silver coinage. The aim is to discover whether the Rome‐style and ‘local’style coins have different trace element profiles, and whether these might indicate different ore sources or refining techniques. The results are then compared with Roman denarii to see whether there are any similarities between the denarii and the Rome‐style provincial silver coins.
Design Employment Trends
Authors: RYLAND JANET 
Published: May 2007

AbstractDuring 1991 BTEC (the Business & Technology Education Council) researched into how far design programmes in colleges in North East and North West England were meeting employer needs. The research involved gathering information from colleges in the regions, and from employers. A selected sample of employers were consulted and their perceptions of design education and training matched against the range of provision available. At the same time employers were asked to comment on how they used design within their organisations and from where they recruited designers. Set against a background of economic recession, the research gave rise to some interesting findings. In particular, it highlighted the move toward more broad‐based and multi‐disciplinary provision in some colleges as a response to employer demand for designers who were flexible and adaptable. Transferability was seen as important by both colleges and employers for fighting recession. Design courses that had originally been set up to answer specific industry needs were now having to adopt a wider remit to place students in employment.
The Arts and People in Institutions
Authors: PEAKER ANNE 
Published: May 2007

AbstractThe paper explores an important area of arts activity which falls between concepts of education and therapy. It examines the consequence of the increasing professionalisation of the arts in institutions which took place between 1950 and 1980, showing how it led to all arts activities in institutional settings being classified as therapy, training or rehabilitation.It charts the changes in attitude which have taken place over the past fifteen years and demonstrates that whilst freedom to become involved in creative activity should be seen as a basic human right, such engagement may, as a by‐product, offer benefits of a therapeutic, educational, social, recreational and commercial nature. Important and innovatory work is being carried out by artists working on creative projects with people in institutions and effective techniques are being developed by them in order to draw adults, with no previous experience of this kind of activity, into arts education.
Feminist Issues in Built Environment Education
Authors: AVERY HINDA 
Published: May 2007

AbstractIn this paper I argue for a feminist perspective as a basis on which to restructure built environment education. The paper is divided into two parts: first I will present certain issues in the literature on women and urban structure as a rationale for including women's issues in built environment education, and second, I will argue the problem ‐ that built environment education lacks gender equitable curriculum.
FACTORS AFFECTING COLOR AND APPEARANCE OF CORN TORTILLAS
Authors: LITTLE ANGELA C. , BRINNER LISA. 
Published: May 2007

ABSTRACT.A study is described which examined the relative contributions of production and post‐production variables on color and appearance of corn tortillas. Tortillas processed at three production sites were stored under exact marketing conditions in refrigerated display cases in three supermarkets. Reflectance measurements and visual evaluations immediately on delivery showed that processing variables contributed heavily to initial appearance and color differences. Rate of appearance deterioration on storage was affected by both processing and storage variables. The rate and magnitude of visually perceived changes on storage was not paralleled by a similar rate and magnitude of change in diffuse reflectance characteristics. This suggests that the visually perceived changes were due to structural rather than color changes.
CHANGES IN THE ORGANOLEPTIC QUALITY OF SHAMOUTI ORANGES DURING THEIR RIPENING SEASON1
Authors: BASKER DOV. 
Published: May 2007

ABSTRACT.The quality of Shamouti oranges was determined by taste panels before and after storage. Unstored oranges were given the same scores when tasted as peeled segments and as fresh juice; stored oranges were given higher scores when tasted as juice than when tasted as segments. Multiple regression of taste quality score on the Brix, Acidity and Maturity Ratio leads to localization of peak organoleptic maturity conditions.
STANDARDIZATION OF FRUIT JUICES: INTERRELATIONSHIPS WITH THEIR TECHNOLOGY AND BIOCHEMISTRY1
Authors: PILNIK W. 
Published: May 2007

ABSTRACT.The establishment of universally recognized standards for fruit juices is an important instrument for facilitating international trade with these products. This is attempted by the Joint ECE/FAO Codex Alimentarius Group of Experts on Standardization of Fruit Juices. Many members of this group are active food scientists and technologists. Often they find themselves in a conflict situation: Science and technology mean renewal and change, whereas standardization means fixing a status quo. Almost all sections of a fruit juice standard provide examples for this situation and several of them are discussed. The fear is expressed that standards which are too rigid and the lack of a procedure to adapt them to new findings will be deterrents for scientists and technologists to exercise their creativity in the fruit juice field.
CHANGING AMERICAN CONCEPTS OF MICROBIOLOGICAL STANDARDS FOR FOODS
Authors: SULZBACHER WILLIAM L. 
Published: May 2007

ABSTRACTA dramatic change has taken place during this century in American attitudes towards microbiological standards. The original concern for public health has been largely alleviated by the success of earlier efforts, and we now see a tendency for applying microbiological standards to measure market quality. Such efforts are frequently arbitrary and not necessarily in the interest of the consumer. It is suggested that microbiological standards be limited to use in safeguarding public health; other standards, if they are to be used, should be voluntary, similar to ASA, USP, ACS, or ASTM standards for various industrial non‐food products and processes. Such voluntary standards for microbiological food quality and acceptability could solve many current disputes and contribute to the betterment of the American diet and the American food industry.
THE EFFECT OF ELECTRICAL STIMULATION ON THE RATE OF POST‐MORTEM GLYCOLYSIS IN SOME BOVINE MUSCLES1
Authors: McCOLLUM P. D. , HENRICKSON R. L. 
Published: May 2007

ABSTRACTProcessing beef prior to the onset of rigor results in an unsatisfactory product. Stimulation will hasten rigor by accelerating post‐mortem metabolism. The purpose of this manuscript is to describe the effect of electrical stimulation on the rates of post‐mortem glycolysis in the choice bovine carcass.Sides of six choice carcasses weighing 310–367 kg were stimulated for 30 min beginning an hour after death. Seven carcasses were stimulated for 15 min beginning 30 min post‐mortem. In each instance the opposite side from the same carcass was held as an unstimulated control. All electrical parameters were held constant in all stimulated sides. Samples were taken from the longissimus dorsi (LD), psoas major (PM), semimembranosus (SM), and supraspinatus (SS) muscles of all sides. The pH was estimated at 30 min and at 1, 2, 4, 6, 8, 12 and 24 hr post‐mortem.Significant (P<.05) differences were found in the rate of pH decrease between corresponding muscles of stimulated and unstimulated sides except in the case of the PM.
METHODS FOR TESTING THE DYNAMIC MECHANICAL RESPONSE OF SOLID FOODS
Authors: FINNEY ESSEX E. , ABBOTT JUDITH A. 
Published: May 2007

ABSTRACTTechniques for measuring mechanical resonance, vibration transmissibility, pulse propagation velocity, and the resilience or rebound characteristics of solid food commodities are reviewed. Emphasis is placed upon measurements of the dynamic elastic properties of foods and changes in these properties as food products lose their stiffness, rigidity, or firmness. Correlations of certain elastic properties with product quality, especially texture, are presented, and a number of nondestructive dynamic methods for sorting food commodities are described.
EFFECT OF CONSUMING FOOD SUPPLEMENTED WITH SINGLE CELL PROTEIN ON URINE AND SERUM URIC ACID LEVELS
Authors: KAMEL BASIL S. , KRAMER AMIHUD 
Published: May 2007

ABSTRACTSupplementation of pizzas and date bars with different protein concentrates was found to increase their protein content significantly, but the addition of a yeast protein concentrate (SCP) derived from petroleum via alcohol was found to increase the nucleic acid content of the fortified formulations linearly with the amount of added SCP.The consumption of a total of 30 g of SCP via the fortified food for 3 weeks increased levels of uric acid in serum an average of 8 mg/100 ml and in urine up to 1210 mg/24 h. Two weeks after termination of the yeast intake, both values dropped to near‐normal levels.
EVALUATION OF SPICES AND OLEORESINS — VIII — IMPROVED SEPARATION AND ESTIMATION OF PUNGENT AND RELATED COMPONENTS OF GINGER BY THIN‐LAYER CHROMATOGRAPHY
Authors: GOVINDARAJAN BHAGYA , GOVINDARAJAN V. S. 
Published: May 2007

ABSTRACTA combination of the wedged‐tip TLC technique and choice of solvent polarity has been used to clearly separate the pungent and weakly pungent homologs of gingerols and shogaols of ginger extracts. The quantitative estimation, of the separated components provides valid data for correlation with subjective pungency. By TLC analysis of the alkaline degradation products, the pungent fractions were shown to be the (6) — and the weakly pungent fractions to be (8) — (and possibly (10) —) gingerols and shogaols. Zingerone has not been found even in commercial samples stored over many years.
A NONDESTRUCTIVE TEST FOR DETERMINATION OF OPTIMUM MATURITY OF FRENCH (GREEN) BEANS (Phaseolus vulgaris)1
Authors: RAMASWAMY H. S. , RANGANNA S. , GOVINDARAJAN V. S. 
Published: May 2007

ABSTRACTOptimal maturity stage of Burpee Stringless Variety of French (green) beans was determined by a trained sensory panel using beans harvested at definite intervals of growth till over‐maturity. Of the changes in ten physico‐chemical characteristics studied during growth, weight to length (W/L) ratio is closely related to the sensory characteristics and can be used as a simple non‐destructive test for determining the optimal maturity. The beans are very tender up to a W/L ratio of 0.4 g/cm, tender from 0.41 to 0.5 g/cm which is optimal mature stage, mature from 0.51 to 0.6 g/cm, and over‐mature thereafter.The maximum force required to cut the bean by placing on its edge or flat in the triangular slot of the Warner‐Bratzler shear press was 9.0 kg in tender beans and could be made use of as an instrumental method for determining the maturity. The force required to cut the beans edgewise was more than in the flat position at or before the optimal maturity and the values reversed thereafter.Changes in total solids, alcohol insoluble solids and fibrous matter contents between tender and mature ones are too sudden and large during the short transition period for being used as objective method(s) but yielded meaningful data when considered along with W/L ratio or shear force.
A COMPARISON OF THE FARINOGRAPH AND A MODIFIED SHEAR‐PRESS FOR MEASURING THE RHEOLOGICAL PROPERTIES OF DOUGH AND ITS FINISHED PRODUCTS1
Authors: SIRIVICHA S. , KRAMER A. 
Published: May 2007

ABSTRACTThe development of a single texture testing instrument for determining the complicated properties of dough and the textural characteristics of the final product of dough will eliminate the need for a series of specialized instruments.The farinograph and a modified shear‐press were used to determine the rheological properties of doughs made from 15 mixtures of all purpose wheat flour, hard wheat flour and 6% soy fortified wheat flour adjusted with 54.7, 58.0, 61.1, 64.6 and 67.9% water absorptions. The shear‐press was also used to determine the textural characteristics of the finished products.The shear‐press was found to be equal to the farinograph in providing information on certain rheological properties of dough, and high correlations were obtained between these ‘texturegrams’ and farinogram parameters. For instance, the correlation between “viscoelasticity” per texturegram and “maximum consistency” per farinogram was 0.982; between “viscoelasticity” per texturegram and “elasticity” per farinogram was 0.969; and the correlation between “stability of viscoelasticity” per texturegram and “twenty minute drop” per farinogram was 0.941.The adhesive and cohesive properties of dough obtained from shear‐press texturegrams explained 88.4% of the variance of the hardness of the end‐products. The consistency and elasticity of dough obtained from farinograms explained 90.6% of the variance of the hardness of the end‐products. If the method of water absorption and mixing of flour could be standardized, the shear‐press could be utilized both for predicting rheological properties of bakery products from determinations on doughs as well as direct evaluations of the finished products.
THE EFFECT OF PROTEIN FORTIFICATION ON THE ACCEPTABILITY AND RHEOLOGICAL PROPERTIES OF COOKIE DOUGH AND ITS FINAL PRODUCT1
Authors: SIRIVICHA SUPAT , KAMEL BASIL , KRAMER AMIHUD 
Published: May 2007

ABSTRACTAll‐purpose wheat flour and all‐purpose wheat flour fortified with 6% soy flour; 2, 4 and 6% single cell protein (SCP) were used. Protein quantity was increased significantly in both flour and cookies. Sensory panel evaluations were conducted for flavor, texture and overall acceptability of cookies, and objective evaluation of rheological properties were made with the farinograph and shear‐press on doughs, and shear‐press on cookies. Fortification with SCP at all levels altered all the sensory parameters significantly, but fortification with soy flour altered only cookie texture. Fortification with both SCP and soy flour significantly decreased the “spread factor” quality. Correlations between panel texture scores and texture parameters from the farinograph or the shear‐press were not significant. However “Consistency” and “Elasticity” obtained from farinograms were significantly increased due to the high level of fortification by SCP and soy flour, and the same results were found in “Viscoelasticity” obtained from the shear‐press. Also, the determinations from both instruments showed that the tolerance to kneading was significantly reduced as a result of the fortification. Adhesive properties of dough as obtained from texturegrams were significantly increased due to the 5% SCP and soy flour fortifications. The variations of textural characteristics were highly predictable from texture parameters of doughs as obtained from both instruments. Thus the coefficient of determination (R2) of crispness and hardness as measured by the shear‐press were 0.987 and 0.999 when farinogram parameters were used, and 0.999 and 0.997 when texturegram parameters were used as independent variables.
PARTIAL SUBSTITUTION OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE IN FRANKFURTER FORMULATIONS
Authors: WHITING R. C. , JENKINS R. K. 
Published: May 2007

ABSTRACTSubstitution of a portion of the sodium chloride by potassium chloride in frankfurter formulations in order to decrease dietary sodium intake had little effect on the physical characteristics of the frankfurter or its sensory evaluation. Replacements of up to 50% of added sodium chloride with potassium chloride provided an acceptable flavor without excessive bitterness, and reduced total sodium content by 37%. The commercial spice mixture contributed substantially to the sodium levels in the frankfurters.