bluuebunny/crossref_metadata_2025_split huggingface dataset:
DID THE GREEKS GO TO COLCHIS FOR METALS?
Authors: TSETSKHLADZE GOCHA R. 
Published: May 2007

SummaryA too simple understanding of the process of Greek colonisation, especially the reasons for it, sometimes leads modern scholars to unrealistic conclusions. This paper examines the view commonly found in the literature that the main reason for the arrival of the lonians in Colchis in the middle of the 6th century BC was the area's richness in metals. Archaeological material discussed here shows that Eastern Pontus was far from being so well endowed, and that the local tribes were less advanced in metallurgy than is often believed. The Scythian ‘incursion’into Colchis at the end of the 7th century BC both introduced Colchians to iron metallurgy and gave rise to a lacuna in the material culture of the area. New tribes in the Eastern Black Sea in the middle of the 6th century BC revived the iron industry, but it never again reached the scale of production achieved in the 7th century BC. The involvement of the Greeks in iron metallurgy is a matter of which, so far, we know nothing. Nevertheless, the Greeks, trying to adapt their art to the tastes of the local rulers, established in Colchis in the 5th century BC schools of gold‐ and silver‐smiths, as well as the production of metal seals and engraved gems.
PROBLEMS OF PHASING: A RECONSIDERATION OF THE BLACK PATCH MIDDLE BRONZE AGE ‘NUCLEATED VILLAGE’
Authors: RUSSELL MILES 
Published: May 2007

SummaryThe Middle Bronze Age settlement complex of Black Patch, East Sussex, originally considered to represent the remains of a single phase ‘nucleated village’, is here reconsidered as representing the remains of two chronologically distinct settlement units. The dangers inherent in overlooking sequence and assuming contemporaneity for all archaeological features revealed within the course of a single excavation, are outlined.
PTOLEMAIC CAMEOS OF THE SECOND AND FIRST CENTURIES BC
Authors: PLANTZOS DIMITRIS 
Published: May 2007

SummaryCameos were devised some time in the Hellenistic period, and they were used in a decorative manner. In terms of style and subject matter they follow developments in the making of intaglios and other glyptic products as well as coinage. This paper examines two related series of cameos which seem to have been produced in Alexandria of the later Hellenistic period, and under direct Ptolemaic patronage. Their study is held in view of a reappraisal of the Tazza Farnese, and the presentation here of a further argument in support of this Grand Cameo's dating in the first century BC.
Design Expertise Amongst Student Designers
Authors: CROSS NIGEL , CHRISTIAANS HENRI , DORST KEES 
Published: May 2007

AbstractThis report of a series of protocol studies of designers at varying levels of competence examines the pedagogical system of integrating developing skills with increasing project complexity as a definition of design expeitise. It comments on different kinds of problem‐solving strategies which are used to ensure the appropriateness of the aims of design education, and assesses the relative importance that novelty and creativity, uncertainty and information, imagination and constructive thought, and drawing and modelling play in the maturation of designers. The results show a lack of predictability, but that the abilities needed for design expertise can be articulated and developed as educational programmes.
Aesthetics as the Foundation of Human Experience
Authors: DAVEY NICHOLAS 
Published: May 2007

AbstractThe central argument of this paper is straightforward. Contrary to being peripheral to the study of art, aesthetics is not only central to unravelling art's evident meaningfulness but also paradigmatic in the understanding of human experience. Rather than being marginal within art education, aestheticsviaits elucidation of how art works ‘work’ should assume a key position in the understanding of art enabling the latter to unlock not only the workings of human experience but also that developmental, unfolding process of self‐formation and discovery which once went by the name of education. The argument is prescriptive and shamelessly so for it is inspired by a single ideological commitment:to remain truthful to nothing other than the intricacies and intensities of human experience itself.The argument makes the key assumption that ‘art speaks', and in that address translates us into realms not of our making. To accord aesthetics such power is to oppose these currents of a contemporary culture which seemingly seeks assurance in the domesticating certainties of technological reasoning. For the principal argument to take root, some of the strangulating preconceptions about philosophical aesthetics must first be cut down.
Gender Differences in Vascular Compliance in Young, Healthy Subjects Assessed by Pulse Contour Analysis
Authors: Winer Nathaniel , Sowers James R. , Weber Michael A. 
Published: May 2007

Objectives. Sex hormones exert important effects on the vasculature. Female sex hormones have been reported to enhance endothelial function, reduce oxidative stress, and protect against atherosclerosis. However, the effects of estrogen on vascular compliance have not been studied. Recently, noninvasive instrumentation that estimates vascular compliance by recording the radial artery pulse contour has been introduced. Reductions in the oscillatory or reflected component of the diastolic waveform have been observed in various clinical conditions, including hypertension, diabetes mellitus, and congestive heart failure, and may reflect endothelial dysfunction at the site of resistance vessels. In this study the authors examined gender‐related vascular compliance in a cohort of young, healthy, predominantly nonsmoking, medication‐free men and women to determine the influence of cardiovascular risk factors, including family and social history, serum lipids, plasma homocysteine, and insulin levels on vascular compliance. Methods. The volunteers, consisting of 151 healthy men and women (mean age 24±4 years) completed a questionnaire detailing family and social history, medication use, and exercise habits. Large (C1) and small (C2) vessel compliance and various cardiovascular parameters were derived from arterial pulse wave contour analysis. Systolic, diastolic, and mean arterial blood pressure, pulse pressure, and pulse rate were determined simultaneously by oscillometry. Blood for fasting serum lipids, plasma homocysteine, and serum insulin were obtained in a subset of 135 subjects. Results. The questionnaire revealed that 38% of parents had a history of hypertension, 31% had dyslipidemia, and 15% had coronary heart disease. C2 was lower in subjects with parental dyslipidemia. Compared to men, women had lower C2; lower systolic blood pressure, mean arterial pressure, and pulse pressure; higher serum high‐density lipoprotein cholesterol; lower serum triglycerides; and lower plasma homocysteine, but similar serum insulin levels. C1 correlated with height and pulse pressure, whereas C2 was proportional to height and weight and inversely related to systemic vascular resistance. Multivariate regression analysis showed that stroke volume, total vascular impedance, cardiac output, female gender, and systemic vascular resistance independently predicted changes in C2, but that height was not a significant factor. Conclusions. Women have reduced C2 despite lower systolic blood pressure and pulse pressure and more favorable lipid and homocysteine levels. C2 is independent of height and is lower in subjects with parental dyslipidemia. These data indicate that female sex hormones have unexpected negative effects on small vessel compliance. They may help to explain why premenopausal women hospitalized for myocardial infarction have higher mortality rates than men of the same age.
Multifocal electroretinography (mfERG) in porcine eyes: establishment, sensitivity and functional implications of induced retinal lesions
Authors: Voss Kyhn Maria C. 
Published: May 2007

AbstractElectrophysiological methods have been practised in ophthalmology for many years. In 1992 Sutter and Tran introduced the multifocal technique, which enables the recording of electrical currents derived from very localized parts of the retina. Multifocal electroretinography (mfERG) has been used in animal studies, mostly in rodents and non‐human primates, but also in pigs. However, the latter has been performed without the use of retinal photographic monitoring during mfERG recording, thus rendering an exact correlation with specific retinal changes impossible.By modifying the experimental set‐up, as well as the settings of the mfERG software, reproducible recordings on anaesthetized pigs were obtained during continuous photographic monitoring of the fundus area. The mfERG response obtained from the porcine retina was characterized by the same three amplitude deflections as described in studies on human retinas: N1, P1 and N2. Multifocal ERG responses derived from within the visual streak of the porcine retina were characterized by significantly faster implicit times and higher amplitudes for all three peaks, compared with responses derived from within the inferior, less cone‐rich part of the retina. The spatial resolution of the developed mfERG protocol enables the detection of retinal areas of reduced functionality of a size ≥ 1.2 mm. In the acute and late phases, significant reductions in all peak amplitudes were observed after retinal laser photocoagulation. Implicit times were less influenced by the treatment. This corresponded with marked central tissue destruction found histologically.The following surgical procedures necessitate surgical access to the subretinal space: vitrectomy; retinal detachment bleb formation; retinal diathermia, and retinotomy. Extending the size of these interventions, which is necessary if subsequent surgery is to be carried out in the subretinal space, caused a statistically non‐significant tendency towards reduced amplitudes within the first postoperative week. Only retinal diathermia significantly prolonged the implicit time of one peak (N1) after 1 week of observation. The functional consequences of the surgical procedures were all found to cause reversible changes in the mfERG within a 6‐week observation period. Thus, these findings indicate that in experimental subretinal surgery on pigs, any mfERG change found 6 weeks postoperatively could be attributed to factors other than surgical access to the subretinal space. This renders the described animal model and mfERG‐protocol applicable in future experiments regarding pathology, treatment, surgery and stem cell transplantation in the retina as well as in the subretinal space of the porcine eye.
COMPARISON OF RECOVERY METHODS FOR CLOSTRIDIUM PERFRINGENS FROM SELECTED FOODS1, 2
Authors: FRUIN JOHN T. , FOSTER JAMES F. , GUTHERTZ LINDA S. 
Published: May 2007

ABSTRACT.Ground beef, extruded soy protein (ESP), and ESP extended ground beef were analyzed for Clostridium perfringens by several isolation techniques. C. perfringens was isolated by one or more of nine procedures from 68% of all units analyzed. One or more of the four isolation temperatures when samples were blended and one or more of the four temperatures when samples were not blended detected C. perfringens in 60 and 59% of the units, respectively. Incubation of fluid thioglycollate media (FTM) at 37 and 46°C resulted in a significantly higher isolation rate than all other methods, with blended samples incubated at 46°C being the most practical. Heat shocking samples at 75 and 95°C yielded only two isolates not isolated at 37 or 46°C. Direct inoculation of sulfite polymyxin sulfadiazine agar pour plates showed only 40% of all units analyzed contained C. perfringens. C. perfringens was isolated from 85, 23, and 94% of the ground beef, ESP, and ESP extended ground beef units, respectively.
INDUSTRIAL WASTEWATER CONTROL1
Authors: GURNHAM C. FRED 
Published: May 2007

ABSTRACTThe reduction or elimination of industrial wastes at their in‐plant sources is a more economical and more effective practice than their treatment at the plant outfall. Examples described, all selected from the food industries, are the hot gas blanching of vegetables, the dry peeling of fruits and vegetables by application of caustic, the recovery of useful by‐products from whey, the reuse of poultry processing wastewaters and reduced water usage in the poultry industry, and material recovery from brewery, citrus, and fishery operations. All of these result in a smaller quantity of wastewater and pollutants going to treatment or discharge. End‐of‐pipe treatment is frequently required, even after all practical in‐plant clean‐up. Discharge into municipal sewers is discussed, as are the basic operations and processes available for pretreatment as well as for final treatment prior to discharge to a waterway. The author's premise is a plea for sharing of knowledge among different industries.
PSYCHOLOGICAL CORRELATES OF SUGAR CONSUMPTION1
Authors: MOSKOWITZ HOWARD R. 
Published: May 2007

ABSTRACTThis paper reviews some of the research on the sweet taste which has been published during the past several decades. It stresses the division of our understanding of sweetness into three sections: quality (type of taste, and the role of sweetness), measurement of sweetness intensity or strength of the perception and the correlation with physical measurements, and finally the hedonics of sweetness which represents the affective portion. Data is presented from a real‐world study on the sweetness and liking of a beverage which illustrates that although children and adults may perceive the sensory characteristics of sweetness in similar manners, nonetheless their hedonic reactions are quite different to the same sweetened beverage.
THE STORAGE LIFE OF FRUITS AND VEGETABLES
Authors: THORNE STUART , MEFFERT H. F. Th. 
Published: May 2007

ABSTRACTExponential curves have been fitted to published temperature/time/quality data for both fresh and frozen fruits and vegetables. The two constants in the exponential equation are used as measures of the relative storage life of the product and of its sensitivity to temperature change. Of these 2 constants, 1 is analogous to the “Q10” value often used to express temperature sensitivity, but it is independent of actual temperature.The two constants are used to provide an index of “storability” of different fruits and vegetables and a tentative classification of produce according to this “storability” is presented.Fitting curves to temperature/time/quality data also allows prediction of the effects on storage life of fluctuating product temperatures, such as are experienced during normal transport and storage.
TEXTURE PREDICTION WITH A MODEL SYSTEM
Authors: OLKKU JUHANI , RHA CHOKYUN , ROSENAU J. R. , FLETCHER S. W. 
Published: May 2007

ABSTRACTIn a texturization process a desired texture is obtained by applying processing operations to a selected set of raw materials. The objective of the present study was to construct a simple model to predict the textural parameters of a product from a texturization process. The variables studied included both ingredients and processing parameters. The system studied was the mixture in which gelatinization of wheat flour takes place in a sugar solution with limited concentration of water. The gelatinization was facilitated by heating and mixing, as in the candy licorice process.A modified Brabender amylograph was employed for cooking. An Instron Universal testing machine with a specially designed extruder‐conveyor was used for the extrusion of the cooked mass. This machine, in a normal setup, was used for the textural measurements. In texture measurements the deformation speeds were 1, 5, and 10 cm/min.Statistically significant (at 1% level) second‐order polynomial models with high multiple correlation coefficients, and statistically nonsignificant (at 5% level) lack of fit were obtained for the texture parameters studied. Several second‐order terms, indicating nonlinearity, and cross‐products, indicating interactions of the variables, were included in the models. Different sets of variables, or of variable cross‐products, also were included at different deformation speeds. Under certain conditions differences between flour and flouringredient experiments were apparent.
COMPARISON OF GROUND VERSUS MECHANICALLY DESINEWED BEEF IN FRANKFURTERS
Authors: BERRY B. W. , WAGNER S. B. , CROSS H. R. , DAVIS L. A. 
Published: May 2007

ABSTRACTSix formulations of frankfurters were processed from three sources of lean (USDA choice minor cuts, USDA choice flanks and USDA utility triangles) that were comminuted by two systems (grinding and mechanical desinewing). Total frankfurter yields during smoking, chilling and reheating were not affected by formulation. Mechanical desinewing was effective in removing connective tissue from choice minor cut and utility triangle beef and reducing the incidence of gelling out in frankfurters made from choice minor cuts. Desinewing improved the ease in casing peelability only for frankfurters made from choice flanks. Sensory and physical characteristics were affected more by source of lean than by method of comminution. Frankfurters prepared from choice flanks had higher tenderness ratings, finer texture scores and lighter color than frankfurters made from choice minor cuts and utility triangles.
THE EFFECTS OF ELECTRICAL STIMULATION UPON THE RETAIL ACCEPTABILITY AND CASE‐LIFE OF BONELESS RIB STEAKS
Authors: JEREMIAH L. E. , MARTIN A. H. 
Published: May 2007

ABSTRACTA total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation upon the retail acceptability and case‐life of boneless rib steaks. The right side of each carcass was electrically stimulated at 400 V (AC 50 to 60 cycles/sec) using a hog stunner with a maximum output of 5 amps, immediately after splitting, while the left side served as an unstimulated control. A boneless rib steak from each side was wrapped, placed into simulated retail display, and evaluated daily for lean color, extent of surface discoloration, and retail acceptability. Evaluations of odor and microbial quality were also made prior to and immediately following retail display; and percent free moisture (drip) in each package was determined immediately after display. Retail case‐life was assessed to be the point at which the steaks were rated unacceptable (a mean retail acceptability score of 3.5). Significant treatment effects (P<0.05) were not observed in any of the measures of initial retail acceptability or of retail case‐life. The results of the present study indicate that with the type of cattle evaluated and under the conditions in which the study was conducted electrical stimulation did not produce sufficient improvement in retail acceptability or case‐life to be of practical significance.
EFFECTS OF BRIEF EXPOSURE OF HIGH INTENSITY ULTRAVIOLET LIGHT ON MICROBIAL SURVIVAL AND GROWTH RATES AND FORMATION OF OXIDATIVE RANCIDITY IN BEEF AT THE RETAIL LEVEL
Authors: KORHONEN R. W. , REAGAN J. O. , CARPENTER J. A. , CAMPION D. R. 
Published: May 2007

ABSTRACTTissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf‐life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.
THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES1
Authors: DRAKE S. R. , SPAYD S. E. , THOMPSON J. B. 
Published: May 2007

ABSTRACTMicrowave blanced vegetables were lower in color and ascorbic acid than water or steam blanched vegetables. Shear values for microwave blanched asparagus were higher than the values for water or steam blanched. Drip loss was higher for microwave blanched green beans and peas than water or steam blanched. The reverse was true for asparagus. Sensory preference scores for color and flavor were very low for the microwave blanched vegetables. Little or no difference in quality was found between water and steam blanched vegetables. Individually quick frozen vegetables displayed less drip loss than common blast frozen vegetables and shear values were lower.
NUTRITIONAL PROPERTIES OF SOME AGRICULTURAL SEED BYPRODUCTS
Authors: KAMEL BASIL S. 
Published: May 2007

ABSTRACTDifferent agricultural seeds: apple, citrus, lufa, maple and pumpkin have been investigated for their nutritional potentials as food and feed components. The protein and fat content on a dry basis of the different seeds ranged from 16–43% and 19–50%, respectively. Food energy values averaged 22 Kj/g (526 KCal/100 g). Calcium and phosphorus were in the range of 0.06–0.48 and 0.25–1.05%, respectively. The fatty acid composition showed that 18:1 and 18:2 was the major component at concentrations of 40.1, 25.9, 24.3, 37.9 and 21.8 and 45.8, 30.7, 43.7, 39.7 and 58.5, respectively, for apple, citrus, lufa, maple and pumpkin. Amino acid profiles of the seeds indicated that the seed contains all the essential amino acids in a proper balance with apple and pumpkin containing 0.78 cystine. The methionine content of pumpkin is 1.35% and lysine contents of 0.81, 0.57, 2.25, 0.69 and 2.41% for apple, citrus, lufa, maple and pumpkin, respectively.
INVESTIGATIONS INTO THE INFLUENCE OF WATER ACTIVITY, pH AND HEAT TREATMENT ON THE BREAKDOWN OF THIAMINE IN FOODS
Authors: FOX MORTON , LONCIN MARCEL , WEISS MARTIN 
Published: May 2007

ABSTRACTBased on recent research (Fox 1980) the potential for producing shelf‐stable products, using a combination of mild processing methods, has been established. The purpose of this research was to determine the optimum combination of process parameters, which have been proven to provide microbiological stability, with respect to Thiamine retention in the product.The reaction rate constants (k) were determined for the Thiamine breakdown at two temperatures (95°C, 85° C) for three different pH‐values (3,5,7) and four different aw‐values (0.90, 0.93, 0.96, 1.0) by plotting the ln of the concentration of the Thiamine against the time of the heat process. The Arrhenius activation energy was then calculated by plotting the ln of the reaction rate constant against the reciprocal of the temperature at which the k was measured.From the data produced, one can see readily the strong influence that the heat treatment and pH have on Thiamine retention and the insignificant influence of water activity within the investigated area.
PROTEIN QUALITY OF PROCESSED WHOLE KERNEL GLANDLESS COTTONSEED
Authors: REBER ELWOOD F. , KUO MEI‐FENG , SADEGHIAN SOHEILA B. 
Published: May 2007

ABSTRACTProtein quality of raw, cooked and roasted glandless whole kernal cottonseed flour was determined. The adjusted protein efficiency ratio (PER) of cooked (2.10) cottonseed was significantly (P = 0.01) higher than roasted (1.77) cottonseed. Protein retention efficiency (PRE) for roasted cottonseed (58.08) was lower than values for raw (60.54) and cooked (62.95) cottonseed. Relative protein values (RPV) indicated a utlization of 91, 91 and 96% of the protein in raw, roasted and cooked cottonseed, respectively. Cooked glandless cottonseed protein quality was superior to that of raw cottonseed. The roasting process adversely affected protein quality. Supplementation of roasted cottonseed with 0, 0.2, 0.4, 0.6 and 0.8% L‐lysine indicated a peak PER response at 0.45%. The adverse effect of roasting on the protein quality of cottonseed was overcome by addition of L‐lysine which made the protein quality of roasted cottonseed comparable to that of cooked cottonseed.