bluuebunny/crossref_metadata_2025_split huggingface dataset:
Culture at work: Family therapy and the culture concept in post‐World War II America
Authors: Weinstein Deborah F. 
Published: January 2004

AbstractDuring the 1950s and 1960s, the concept of culture had currency beyond the disciplinary boundaries of
anthropology and sociology. This article takes up a clinical example of the invocation of the culture concept by
examining how early family therapists such as Nathan Ackerman, Murray Bowen, and Don Jackson used culture as a
category of analysis during the formative years of their new field. The culture concept played an integral role
in the processes by which family therapists simultaneously defined the object of their research and treatment,
the family, and built their new field. Their varied uses of culture also contained tensions and contradictions,
most notably between universal and relativist views of family and psychopathology and between views of family
therapy as a conservative force for maintaining the nuclear family or a progressive force for overcoming social
inequality. © 2004 Wiley Periodicals, Inc.
Effects of tea polyphenols on the activities of soybean trypsin inhibitors and trypsin
Authors: Huang Huihua , Kwok Kin‐Chor , Liang Hanhua 
Published: January 2004

AbstractTea polyphenols (TPs) and other materials were extracted from Chinese green tea, and their effects on trypsin inhibitors and trypsin were analysed. TPs were found to have a deactivation effect on both Kunitz trypsin inhibitor (KTI) and Bowman–Birk trypsin inhibitor (BBTI). KTI was more easily deactivated than BBTI by complexing with TPs. The deactivation effect of TPs on KTI and BBTI reached a maximum at a TP/KTI ratio of 25 and a TP/BBTI ratio of 16. However, the deactivation effect of TPs on KTI and BBTI was reduced dramatically when KTI and BBTI were already complexed with trypsin. TPs were also found to inhibit trypsin. The inhibitory activity of TPs, KTI and BBTI on trypsin was found to decrease in the order BBTI > gtTI > gtPs. Complete inhibition of trypsin by TPs could not be achieved. When the TP concentration was increased to about 17 µg ml−1, the residual activity of trypsin was maintained at 400 TU mg−1, equivalent to 32% of the initial trypsin activity. In TP inhibition the KM value for trypsin remained unchanged at 5.88 × 10−4 mol l−1 and Vmax decreased when benzoyl‐DL‐arginine‐p‐nitroanilide (BAPNA) was used as substrate. The pattern of trypsin inhibition by TPs is non‐competitive. Copyright © 2004 Society of Chemical Industry
Relationship between foam parameters obtained by the gas‐sparging method and sensory evaluation of sparkling wines
Authors: Gallart Magdalena , Tomás Xavier , Suberbiola Gabriel , López‐Tamames Elvira , Buxaderas Susana 
Published: January 2004

AbstractThe foams of 51 sparkling wines of different varieties, harvests and aging times were studied both by the Mosalux® gas‐sparging method and by sensory evaluation. The instrumental foam parameters, ie foamability (HM), Bikerman coefficient (Σ) and foam stability time (TS), and the descriptors evaluated in the sensory analysis, principally foam area, foam collar and global impression, were correlated positively. The influence of variety and harvest on the foam characteristics of sparkling wines determined from the Mosalux parameters was also reflected in the assessment by sensory analysis. The instrumental method could be applied to base wines to predict the foaming properties of the resulting sparkling wines. Copyright © 2004 Society of Chemical Industry
Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage
Authors: Hsiao Hung‐Chi , Lian Wen‐Chian , Chou Cheng‐Chun 
Published: January 2004

AbstractIn this study, Bifidobacterium longum B6 and B infantis CCRC 14633 were microencapsulated in various wall materials, including skim milk, gum arabic, gelatin and soluble starch. The stability of these microencapsulated bifidobacteria held at 25 or 4 °C in glass or polyester bottles with or without deoxidant and desiccant was determined. Microencapsulated cells of B longum B6 were generally more stable than the corresponding microencapsulated cells of B infantis CCRC 14633 under the various storage conditions tested. The presence of deoxidant and desiccant, especially at 25 °C, increased the survival of microencapsulated cells. Furthermore, the survival of bifidobacteria was enhanced when they were stored at 4 °C in glass bottles. It was also found that the wall material affected the survival of microencapsulated bifidobacteria. The viability of B longum B6 and B infantis CCRC 14633 was best when they were encapsulated in skim milk and held at 4 °C in glass bottles. Skim milk‐encapsulated B longum B6 cells showed a relatively low viability reduction of only 0.15–0.20 log (colony‐forming units (cfu g−1)) after 42 days of storage at 4 °C in glass bottles, regardless of the presence of deoxidant and desiccant. A reduction of 0.38–0.76 log (cfu g−1) was noted for skim milk‐encapsulated cells of B infantis CCRC 14633 under similar storage conditions. Copyright © 2004 Society of Chemical Industry
Atmosphere composition effects on Burlat cherry colour during cold storage
Authors: Remón Sara , Ferrer Ana , López‐Buesa Pascual , Oria Rosa 
Published: January 2004

AbstractCarbon dioxide‐enriched atmospheres are used to reduce the incidence and severity of cherry decay and to extend postharvest life. Freshly harvested Burlat cherries were placed in jars at 5 °C for 10 days and ventilated with five different atmospheres: (a) air, (b) 12% CO2–4% O2, (c) 12% CO2–20% O2, (d) 5% CO2–4% O2, and (e) 5% CO2–20% O2. Samples were analysed when harvested and after 5 and 10 days of cold storage. Best results were obtained with cherries kept in high‐CO2 atmospheres, independently of O2 concentration. In these conditions the cherries present a higher acidity level (0.65 vs 0.60 g malic acid per 100 ml) and a lower anthocyanin content (0.40 vs 0.48 mg g−1). As a consequence of this, h* (18 vs 20.5) and C* (24 vs 39) values are lower, which makes the cherries visually more reddish and less obscure and therefore more attractive for consumers. In addition, cherries kept in high‐CO2 atmospheres present lower levels of peroxidase (469 vs 737 au g−1) and polyphenoloxidase (73 vs 146 au g−1) activities, which favours postharvest stability of colour. Copyright © 2004 Society of Chemical Industry
The effect of drying temperature on the nutritional quality of New Zealand‐grown maize for growing rats
Authors: James Kerry A C , Butts Christine A , Hardacre Allan K , Koolaard John P , Clark Suzanne M , Scott Margaret F 
Published: January 2004

AbstractThe effect of drying temperature (ambient, 58, 80, 110 °C) on the nutritional quality of grain from two New Zealand maize hybrids (P3476, P3730) grown at two locations (Bay of Plenty, Waikato) was studied in growing rats, and the results of the biological evaluation were compared with the physical properties of the grain. Biological evaluation was carried out using 96 rats, with six rats for each of 16 hybrid × location × drying temperature treatments (three rats per analytical replicate). The experimental diets consisted of 94.5% ground grain supplemented with vitamin and salt mixes. The diets were offered at 15 g day−1 over a 5 day balance period. During the balance period, food intake was recorded and total faeces and urine were collected. The faeces and urine from the three rats of each replicate were pooled, and these samples, together with the diets, were analysed for total nitrogen (N) and gross energy. Dietary intake, faecal and urinary output, nutrient balance and nutrient digestibility and metabolisability were calculated for both N and energy. Before drying, the Waikato grain samples had a higher bulk density and the P3476 samples had a greater hardness. Breakage susceptibility for all samples increased with drying temperature. There were no statistically significant effects of drying temperature on the biological indicators used to assess nutritional quality, despite differences in the physical properties of the grain. There were several significant hybrid × location interactions that could be attributed to the P3730 × Bay of Plenty sample, and these interactions gave significant main effects. The findings suggested that significant savings in drying costs and enhanced productivity from the drying plant could be obtained by the feed grain industry, without compromising the nutritional value of the grain, by increasing the grain drying temperature. Copyright © 2004 Society of Chemical Industry
Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds
Authors: Yoshida Hiromi , Shougaki Yumi , Hirakawa Yuki , Tomiyama Yuka , Mizushina Yoshiyuki 
Published: January 2004

AbstractThe lipids extracted from the kernels of pumpkin (Cucurbita spp) seeds of three cultivars were classified by thin layer chromatography into six fractions: steryl esters (SEs, 0.5–1.2%), triacylglycerols (TAGs, 92.7–93.4%), free fatty acids (FFAs, 2.9–3.5%), sn‐1,3‐diacylglycerols (1,3‐DAGs, 0.4–0.9%), sn‐1,2‐diacylglycerols (1,2‐DAGs, 0.7–0.9%) and phospholipids (PLs, 1.5%). Fatty acids derivatised as methyl esters were analysed by gas chromatography with flame ionisation detection. Molecular species and fatty acid distributions of TAGs, isolated from the total lipids in the kernels, were analysed by a combination of argentation thin layer chromatography (TLC) and gas chromatography. A modified argentation TLC procedure, developed to optimise the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the total chain length of fatty acid groups. With a few exceptions, SM2 (5.8–20.1%), S2D (8.8–11.2%), M3 (6.7–24.8%), SMD (6.8–16.7%), M2D (16.7–23.6%), SD2 (4.6–15.1%) and MD2 (4.9–18.6%) were the main TAG components. These results suggest that there are significant differences (P < 0.05) not only in fatty acid distributions of acyl lipids but also in molecular species of TAGs among the three cultivars. The differences in pumpkin cultivars could be appreciable, based on the distribution of molecular species in TAGs. However, pumpkin seed kernels could be utilised successfully as a source of edible oils for human consumption. Copyright © 2004 Society of Chemical Industry
Multivariate classification of Montepulciano d'Abruzzo wine samples according to vintage year
Authors: Giaccio Mario , Del Signore Antonella 
Published: January 2004

AbstractSamples of Montepulciano wines from three different vintages (1994, 1995 and 1996), produced in different locations in the Abruzzo region of Italy using different yeasts and processing procedures, were subjected to 17 different chemical analyses. The data were analysed by principal component analysis (PCA) and linear discriminant analysis (LDA). From a statistical approach it is possible to point out that vintage year, closely connected with climatic conditions, was the factor that best differentiated wines as regards chemical composition, compared with other factors such as place of origin, type of yeast, fermentation vessel, clarification method and time and temperature of maceration. Copyright © 2004 Society of Chemical Industry
Antioxidant activity of water and alcohol extracts of chamomile flowers, anise seeds and dill seeds
Authors: Mohammad Al‐Ismail Khalid , Aburjai Talal 
Published: January 2004

AbstractThe antioxidant activities of water and alcohol extracts of the flowers of chamomile (Matricaria aurea Schultz) and the seeds of anise (Pimpinella anisum L) and dill (Anethum graveolens L) were investigated. The extracts showed marked antioxidant activity in both linoleic acid and liposome model systems. This indicates that the extracts could be used as antioxidants in fat‐containing foods. The water extracts of chamomile flowers and dill seeds showed higher antioxidant activity than butylated hydroxyanisole, whereas the antioxidant activities of the alcohol extracts of all three plants were lower. The water extracts showed higher antioxidant activity than the corresponding alcohol extracts. The antioxidant activity of both water and alcohol extracts decreased in the order chamomile flowers > gtill seeds > gtnise seeds. The extracts also showed good free radical‐scavenging activity, indicating that they act as hydrogen donors. Copyright © 2004 Society of Chemical Industry
The ratios of degradation characteristics of forages in the rumen of dairy cows: effect of variety and stage of maturity
Authors: Yu P , McKinnon JJ , Christensen DA 
Published: January 2004

AbstractIn situ digestive characteristics of neutral detergent fibre (NDF), non‐fibre carbohydrates (NFC) and crude protein (CP) in alfalfa and timothy were determined in the rumen of dairy cows. Two varieties of alfalfa (Pioneer and Beaver) and timothy (Climax and Joliotte) were grown in western Canada and cut at three maturity stages (alfalfa: 1 = early bud, 2 = late bud, 3 = early bloom; timothy: 1 = joint, 2 = pre – bloom head, 3 = full head). Measured ruminal degradation characteristics were soluble fraction (NFC, CP), undegradable fraction (NDF, CP), lag time (NDF) and rate of degradation of the insoluble but degradable fraction (NDF, NFC, CP). All measured characteristics showed large differences between the two forage species (alfalfa vs timothy) and to a lesser extent between the maturity stages and varieties. Mean total rumen available NDF (248.6 vs 282.5 g kg−1 dry matter (DM)), NFC (200.5 vs 106.1 g kg−1 DM) and CP (139.7 vs 44.5 g kg−1 DM) differed (p < 0.01) between alfalfa and timothy. Based on the measured characteristics, degradation ratios were calculated between total rumen available N and carbohydrates (FN/FCHO), soluble N and carbohydrates (SN/SCHO) and rumen available insoluble N and carbohydrates (EN/ECHO). The ratios showed large differences between the two forages species and to a lesser extent between the varieties and stages of maturity. Alfalfa species had significantly higher (p < 0.01) ratios of FN/FCHO (49.8 vs 18.3 g kg−1), SN/SCHO (115.0 vs 36.1 g kg−1) and EN/ECHO (28.3 vs 12.0 g kg−1) than timothy. These results indicate that alfalfa varieties exhibited a superior rumen fermentation ratio (optimum FN/FCHO = 25–33 g N kg−1 carbohydrates). The results also suggest a potential N loss in alfalfa and N shortage in timothy. Comparing the two varieties of alfalfa, no differences (p > 0.05) were found in the ratios of FN/FCHO and EN/ECHO, but a significant difference (p < 0.05) was found in SN/SCHO (132.3 vs 97.6 g kg−1). However, comparing the two varieties of timothy, there were significant differences (p < 0.01) in FN/FCHO (23.8 vs 12.8 g kg−1) and EN/ECHO (15.3 vs 8.7 g kg−1) ratios but not in SN/SCHO ratio (p > 0.05), indicating large differences between legume and grass. As plant maturity advanced from stage 1 to stage 3, there were no significant changes in all ratios in alfalfa and timothy except the EN/ECHO ratio in timothy (14.3, 13.4 and 8.3 g kg−1 at stages 1, 2 and 3 respectively). It was concluded that the degradation characteristic ratios were dependent on species, variety and/or stage of maturity. Such ratios could be used to optimise a dairy diet composition with regard to rumen fermentation. Copyright © 2004 Society of Chemical Industry
Spaghetti cooking quality of waxy and non‐waxy durum wheats and blends
Authors: Grant Linda A , Doehlert Douglas C , McMullen Michael S , Vignaux Nathalie 
Published: January 2004

AbstractQuality attributes of waxy durum wheat (Triticum turgidum L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy durum. Compared with average values obtained for durum wheat grown in North Dakota (USA) during the crop year 2000, the values obtained for the wheat used in this study were equal or better for most parameters evaluated. Semolina extraction for all samples was lower than the 2000 average of 62.6%. The waxy lines had higher ash, lower speck count, similar protein quantity, lower wet gluten and stronger mixograph curves than the non‐waxy cultivars. Waxy durum semolina had higher lipid content, starch damage, stirring number and flour swelling values. Spaghetti made from waxy durum semolina had shorter cooking time, similar cooking loss and cooked weight and lower firmness values, which would be unacceptable by most standards. Spaghetti made from blends containing 20–80% waxy durum semolina were evaluated. Cooking time and firmness decreased and cooking loss increased as the amount of waxy semolina increased. Acceptable spaghetti was obtained using 20–40% waxy semolina blends, depending on the quality of the non‐waxy blending material. Copyright © 2004 Society of Chemical Industry
Chemical composition and in vitro digestibility of some Spanish browse plant species
Authors: Ammar Hajer , López Secundino , González Jesús S , Ranilla María J 
Published: January 2004

AbstractSamples of leaves, flowers and fruits of four browse species were collected from uplands in the province of León (northwestern Spain) at different sampling times (from spring till autumn). The browse species were Erica australis (Spanish heath), Cistus laurifolius (laurel‐leaved rock rose), Quercus pyrenaica (hoary oak) and Rosa canina (wild dog rose). A large variability in chemical composition and in vitro digestibility and gas production kinetics was observed among species and among sampling times within each species. The ranking order of the browse plants according to their in vitro digestibility and gas production kinetics was R canina > Q pyrenaica > C laurifolius > E australis. In the leaves of R canina and Q pyrenaica, crude protein content, digestibility and parameters of gas production tended to decrease throughout the growing season (P < 0.05 in most cases), whereas cell wall contents followed the opposite trend. Seasonal variations were less pronounced in the other browse species. There were significant (P < 0.05) correlations between in vitro digestibility and chemical composition of the browse plants, positive with the crude protein content and negative with the fibre fractions. Copyright © 2004 Society of Chemical Industry
Purification and some properties of a cysteine proteinase from sorghum malt variety SK5912
Authors: Ogbonna Augustine C , Obi Samuel KC , Okolo Bartholomew N , Odibo Frederick JC 
Published: January 2004

AbstractA cysteine proteinase from sorghum malt variety SK5912 was purified by a combination of 4 M sucrose fractionation, ion‐exchange chromatography on Q‐ and S‐Sepharose (fast flow), gel filtration chromatography on Sephadex G‐100 and hydrophobic interaction chromatography on Phenyl Sepharose CL‐4B. The enzyme was purified 8.4‐fold to give a 13.4% yield relative to the total activity in the crude extract and a final specific activity of 2057.1 U mg−1 protein. SDS—PAGE revealed two migrating protein bands corresponding to apparent relative molecular masses of 55 and 62 kDa, respectively. The enzyme was optimally active at pH 6.0 and 50 °C, not influenced across a relatively broad pH range of 5.0–8.0 and retained over 60% activity at 70 °C after 30‐min incubation. It was highly significantly (P < 0.001) inhibited by Hg2+, appreciably (P < 0.01) inhibited by Ag+, Ba2+ and Pb2+ but highly significantly (P < 0.001) activated by Co2+, Mn2+ and Sr2+. The proteinase was equally highly significantly (P < 0.001) inhibited by both iodoacetate and p‐chloromercuribenzoate and hydrolysed casein to give the following kinetic constants: Km = 0.33 mg ml−1; Vmax = 0.08 µmol ml−1 min−1. Copyright © 2004 Society of Chemical Industry
Headspace solid‐phase microextraction for characterization of fragrances of lemon verbena (Aloysia triphylla) by gas chromatography‐mass spectrometry
Authors: Kim Nam‐Sun , Lee Dong‐Sun 
Published: January 2004

AbstractNatural fragrances from lemon verbena (Aloysia triphylla) were studied by headspace solid phase microextraction (HS‐SPME) techniques followed by gas chromatography‐mass spectrometry (GC‐MS), with six different fibre coatings being tested to evaluate the extraction efficiencies of several selected compounds. A total of 14 compounds were identified in the fragrances of lemon verbena. Geranial and neral were detected as major components and α‐pinene, β‐pinene, β‐caryophyllene, and curcumene as minor components. Enantiomeric analysis of chiral compounds from lemon verbena was carried out on a chiral column. α‐Pinene, limonene, and camphor in the fragrances emitted from lemon verbena were found in the (+), (–), and (–) forms, respectively.
Validation of a thermal decomposition mechanism of formaldehyde by detection of CH2O and HCO behind shock waves
Authors: Friedrichs Gernot , Davidson David F. , Hanson Ronald K. 
Published: January 2004

AbstractThe thermal decomposition of formaldehyde was investigated behind shock waves at temperatures between 1675 and 2080 K. Quantitative concentration time profiles of formaldehyde and formyl radicals were measured by means of sensitive 174 nm VUV absorption (CH2O) and 614 nm FM spectroscopy (HCO), respectively. The rate constant of the radical forming channel (1a), CH2O + M → HCO + H + M, of the unimolecular decomposition of formaldehyde in argon was measured at temperatures from 1675 to 2080 K at an average total pressure of 1.2 bar, k1a = 5.0 × 1015 exp(‐308 kJ mol−1/RT) cm3 mol−1 s−1. The pressure dependence, the rate of the competing molecular channel (1b), CH2O + M → H2 + CO + M, and the branching fraction β = k1a/(kA1a + k1b) was characterized by a two‐channel RRKM/master equation analysis. With channel (1b) being the main channel at low pressures, the branching fraction was found to switch from channel (1b) to channel (1a) at moderate pressures of 1–50 bar. Taking advantage of the results of two preceding publications, a decomposition mechanism with six reactions is recommended, which was validated by measured formyl radical profiles and numerous literature experimental observations. The mechanism is capable of a reliable prediction of almost all formaldehyde pyrolysis literature data, including CH2O, CO, and H atom measurements at temperatures of 1200–3200 K, with mixtures of 7 ppm to 5% formaldehyde, and pressures up to 15 bar. Some evidence was found for a self‐reaction of two CH2O molecules. At high initial CH2O mole fractions the reverse of reaction (6), CH2OH + HCO ⇌ CH2O + CH2O becomes noticeable. The rate of the forward reaction was roughly measured to be k6 = 1.5 × 1013 cm3 mol−1 s−1. © 2004 Wiley Periodicals, Inc. Int J Chem Kinet 36: 157–169 2004
Kinetics and mechanism of the catalytic dehydration of HCO3− by zinc(II) complexes of tripod ligands
Authors: Ge Qingchun , Guo Yanhe , Lin Hai , Lin Huakuan , Zhu Shourong 
Published: January 2004

AbstractThe kinetics of the catalyzed dehydration of HCO3− by zinc(II) containing tripod complexes has been studied at 25°C using the stopped‐flow technique. The direction of reaction curve was changed in aqueous solution when the pH of the solution was greater than 7.5. The pH‐profile of rates of the dehydration reactions indicates that only the aqua complex catalyzes the dehydration of HCO3− via a ligand substitution process. The second‐order rate constants for the dehydration of HCO3− catalyzed by complexes Zn3L1, Zn3L2, Zn3L3, and Zn3L4 are 0.96, 2.53, 12.05, and 6.99 mol−1 dm3 s−1 respectively. At the same time, the pKa values 7.60, 7.16, 7.51, and 7.42 for the deprotonation of the Zn(II)‐bound water in the four catalysts were obtained, which are consistent with those that resulted from pH titrations, i.e. 7.47, 7.25, 7.52, and 7.38 respectively. The mechanism is proposed and the results are compared with other model complexes of carbonic anhydrase. © 2004 Wiley Periodicals, Inc. Int J Chem Kinet 36: 197–203, 2004