cometadata/datacite-rtg-text-other-reclassification-records huggingface dataset:
USG COVID-19 Response Team / CoVPN Vaccine Efficacy Trial Immune Correlates Statistical Analysis Plan
Creators: name: Team, USG COVID-19 Response Team / Coronavirus Prevention Network (CoVPN) Biostatistics
name: Gilbert, Peter B.
name: Fong, Youyi
name: Benkeser, David
name: Andriesen, Jessica
name: Borate, Bhavesh
name: Carone, Marco
name: Carpp, Lindsay N.
name: Diaz, Ivan
name: Fay, Michael P.
name: Fiore-Gartland, Andrew
name: Hejazi, Nima S.
name: Huang, Ying
name: Huang, Yunda
name: Hyrien, Ollivier
name: Janes, Holly E.
name: Juraska, Michal
name: Li, Kendrick
name: Luedtke, Alex
name: Nason, Martha
name: Randhawa, April K.
name: van der Laan, Lars
name: Williamson, Brian
name: Zhang, Wenbo
name: Follmann, Dean
Publisher: name: figshare
Year: 2022
Subjects: classificationCode: 490502
subject: Biostatistics
classificationCode: 320499
subject: Immunology not elsewhere classified
classificationCode: 320211
subject: Infectious diseases
classificationCode: 329999
subject: Other biomedical and clinical sciences not elsewhere classified
classificationCode: 320299
subject: Clinical sciences not elsewhere classified
classificationCode: 420299
subject: Epidemiology not elsewhere classified

description: This Statistical Analysis Plan (SAP) describes the statistical analysis of antibody markers measured at a key time point post last vaccination as correlates of risk and as various types of correlates of protection against primary and secondary endpoints in COVID-19 Prevention Network (CoVPN) COVID-19 vaccine efficacy (VE) trials.
Erinaceus concolor Martin 1837
Creators: name: Aidek, Ahmad E.
name: Ibrahim, Amir
name: Amr, Zuhair
name: Hutterer, Rainer
name: Kryštufek, Boris
name: Serra, Gianluca
name: Benda, Petr
name: Shkaky, Yesra
name: Barbanera, Filippo
name: Al-Sheikhly, Omar F.
Publisher: name: Zenodo
Year: 2025
Subjects: Biodiversity
Taxonomy
Animalia
Chordata
Mammalia
Erinaceomorpha
Erinaceidae
Erinaceus
Erinaceus concolor

description: 40. Southern White-Breasted Hedgehog, Erinaceus concolor Martin, 1837
(IUCN Red List: LC)
Subspecies: E. c. concolor Martin, 1837.
Distribution: Common, with a wide distribution from the northwest of Mesopotamia towards the coastal mountainous region in the west and Sahl Al-Ghab to the southwestern region (Fig. 46).
Previous records: Damascus (Trouessart & Kollman 1923), west of Safita (Lehmann 1965), around Tell Abiad (Misonne 1957), Manbij, Ras Al-Baseet, 10 km north of Jabla, 10 km southeast of Safita, Talkalakh, Qattinah, Yabroud and Maalula (Benda & Obuch 2001), around Daraa (Al-Hussein 2013).
Recent records:Al-Furunlok, Al-Kadmous (2008), Al-Qteilbiyeh, Rowaisat Al-Hersh, Jaddu’ah, Al-Quneitra, Jabla, Al- Ennabiyah, Mdyra, Halbon, Al-Furuklus,Al-Khraibe,Al-Lajat, Mare’, Jiplaya, Shamseen, Deir Al-Hajar, Bustan Alhamam, Basramoun, Al-Uras, ash-Sheikh Badr, Wadi Qandil, and Jandar (2020–2021).
description: Published as part of Aidek, Ahmad E., Ibrahim, Amir, Amr, Zuhair, Hutterer, Rainer, Kryštufek, Boris, Serra, Gianluca, Benda, Petr, Shkaky, Yesra, Barbanera, Filippo & Al-Sheikhly, Omar F., 2025, Checklist of Mammals of Syria, pp. 1-130 in Zootaxa 5580 (1) on page 56, DOI: 10.11646/zootaxa.5580.1.1, http://zenodo.org/record/14797597
Classical Mechanics on Noncommutative Space with Lie-algebraic Structure
Creators: name: Miao, Yan-Gang
name: Wang, Xu-Dong
name: Yu, Shao-Jie
Publisher: name: arXiv
Year: 2009
Subjects: subject: Mathematical Physics (math-ph)
subject: High Energy Physics - Theory (hep-th)
subject: Classical Physics (physics.class-ph)
subject: FOS: Physical sciences

description: We investigate the kinetics of a nonrelativistic particle interacting with a constant external force on a Lie-algebraic noncommutative space. The structure constants of a Lie algebra, also called noncommutative parameters, are constrained in general due to some algebraic properties, such as the antisymmetry and Jacobi identity. Through solving the constraint equations the structure constants satisfy, we obtain two new sorts of algebraic structures, each of which corresponds to one type of noncommutative spaces. Based on such types of noncommutative spaces as the starting point, we analyze the classical motion of the particle interacting with a constant external force by means of the Hamiltonian formalism on a Poisson manifold. Our results {\em not only} include that of a recent work as our special cases, {\em but also} provide new trajectories of motion governed mainly by marvelous extra forces. The extra forces with the unimaginable $t\dot{x}$-, $\dot{(xx)}$-, and $\ddot{(xx)}$-dependence besides with the usual $t$-, $x$-, and $\dot{x}$-dependence, originating from a variety of noncommutativity between different spatial coordinates and between spatial coordinates and momenta as well, deform greatly the particle's ordinary trajectories we are quite familiar with on the Euclidean (commutative) space.
description: 21 pages, 4 figures; v2: minor clarification and two references added; v3: 22 pages, clarifications added; v4: 23 pages, clarifications added; v5: minor layout revision, final version accepted by Annals of Physics
title: Potentiometric Measurement of Sodium Chloride in Cheese
Creators: name: Salimi, Seyed-Hossein
Publisher: name: Utah State University
Year: 1966

description: The salt content of cheese is usually determined by the American Dairy Science Association (ADSA) (26) procedure. This method is based upon the determination of chloride in the sample, and results are expressed as per cent sodium chloride. The presence of chlorides in cheese other than sodium chloride would introduce error in the results. However, in practice this is not serious except where relatively large amounts of CaCl2 are added to the cheese milk.
In determining the NaCl in cheese, one would be as justiied in basing his results on sodium analysis as on chloride analysis. An exception would be processed cheese where sodium phosphates and sodium citrate are added to the cheese where sodium phosphates and sodium citrate are added to the cheese during processing.
In the past, chloride analysis has been easier and simpler to perform than sodium analysis, and thus has been the procedure of choice for salt determinations in most food products.
The recent development of sodium ion electrodes may now open new possibilities for the determination of NaCl in cheese and other foods. Sodium ion electrodes can be used with expanded-scale pH meters and are very convenient for the determination of sodium in biological and other substances (13, 23).
The purpose of this study was to investigate the possibility of using a potentiometer with a sodium ion electrode for the determination of NaCl in cheese.
title: A Two Year Course Outline in Quantity Foods for Intermountain High School Girls
Creators: name: Larson, June C.
Publisher: name: Utah State University
Year: 1966

description: The Bureau of Indian Affairs has recently completed or is now in the process of building 19 new grade schools on the Navajo reservation. Some of these schools are boarding schools, and some are day schools, but each new school needs school lunch personnel. To meet this need intermountain School added to their curriculum a course in Quantity Foods to be given to Junior and Senior High School girls as a two year vocation. This necessitated the development of a 2 year course outline for the 2 year Quantity Food class, which gave the girls 4 hours daily practical training in quantity foods in a well equipped institutional kitchen. This also gave the girls experience in using institutional equipment and in planning, preparing and serving meals for 50 daily.
In addition to the need on the Reservation for school lunch personnel, the Bureau of Indian Affairs pays good wages for a High School graduate with vocational (quantity food) training. The beginning salary may range from $4,440 per year to $5,540 per year, depending on their G. S. grade. They receive the fringe benefits paid all government employees, one day a month accumulative sick leave, 13 annual leave, 8 paid national holidays, and a good retirement program.
If the students do not desire to return to the reservation schools after training, they can secure employment in hospitals, nursing homes, private or tribal restaurants.
Emphasis is placed in this course on quantity cooking and not waitress training, because cooks receive higher salaries.
Each week an elementary class of Indian students was served lunch and had an opportunity to eat family style, on tablecloths, dishes, etc, and to practice good manners, table etiquette, and other accepted social graces.
Before the class started, the Instructional Dining room and kitchen had to be equipped with stoves, ovens, dishwasher, storage cupboards, dishes, tableclothes, pans, etc.
Information on a detailed course outline for this age level and for Navajo girls was practically non-existant.
An outline was developed for the course of study to be used each of the two years. The first time each one was taught adaptations or deletions were made to meet the needs of these quantity foods girls, and the program. The resulting course of study are presented in this paper.
title: The Effect of Sucrose Feeding on Phosphorus Content, Protein Content, and Color of Turkey Livers and Muscles
Creators: name: Tai, Mary
Publisher: name: Utah State University
Year: 1956

description: All carbohydrates metabolized in the body must first be phosphorylated, As a result of Lundgaard's (1930 ) and Lohmann's (1934) discoveries, the focal interest of muscle biochemlstry has passed from the carbohydrate molecules to the phosphorus compounds, For glucose, the first reaction is the formation of a phosphate ester, glucose-6- phosphate, D. M. Neeedham (1938) found that ATP acts as a phosphorus donor, Glucose-6-phosphate may be transformed into glucose-1-phosphate or into fructose-6-phosphate. In liver, it may be hydrolized back to free glucose and inorganic phosphorus, Bate-Smith (1948) indicated that the free phosphate must be present before any breakdown of glycogen occurs and that the breakdown of glycogen will occur to the extent that free phosphate becomes available. Analysis of total and inorganic phosphorus in the liver is a measure of how much sugar is phosphorylated, This is related to the utilization of sugar, As the liver is an organ vitally concerned with the mechanism of carbohydrate, protein, and fat metabolism, it stores , transforms, and regulates food materials, T. B, Osborne , et al. (1919) suggested that economy in nutrition during growth depends upon the correct adjustment between the proportions of protein and total energy supplied. Quo (19 55) found that total carbohydrate content of turkey livers increased slightly with the addition of sucrose to the ration, The effect of sucrose in the ration on the protein content of turkey livers has not been investigated, The purpose of this study was to determine the influence of short pre-slaughter feeding of various levels of sucrose to turkeys on total and inorganic phosphorus and protein content of turkey liver and muscle.
This thesis is part of a larger project which includes the feeding of sucrose to various farm animals and poultry. This work has been 2 under investigation at Utah Agricultural Experiment Station since 1950. Weight gains, dressing percentages, liver weights, and total carbohydrate content, pH, total solids, ether extract and color of liver and muscle of the sucrose-fed-animal or bird has been determined, This thesis includes the total, inorganic, and organic phosphorus and protein values on both liver and muscle and measurement of color of liver of the sucrose-fed turkeys.
title: The Use of Lactic Acid in the Manufacture of Cheddar Cheese from Milk Containing an Antibiotic
Creators: name: George, Elmer
Publisher: name: Utah State University
Year: 1955

description: The manufacture of cheddar cheese is greatly dependent on bacterial growth for acid production. The quality of cheese depends upon the type and extent of microbial activity.
An important function of the lactic fermenting bacteria is the production of acid resulting from cellular metabolism. If little or no acid is production of acid resulting from cellular metabolism. If little or no acid is produced the resulting cheese will have an inferior body, flavor, and texture and may even cause the cheese to be used as grinders.
The major causes for inhibited lactic bacterial growth are poor starter handling procedures, antibiotic in mild coming from cows treated for mastitis, quaternary ammonium compounds used in plant sanitation, and bacteriophage.
The occurrence of bacteriophage contamination and the increased use of quaternary ammonium compounds and antibiotics have caused a serious problem in cheese manufacturing. Purpose of project.
The purpose of this project is to determine if cheddar cheese, comparable to normal cheese, can be made from slow or non-acid milk with the use of added lactic acid.
Lactic acid will be used for the purpose of substituting for the acid that is normally produced by bacterial metabolism in the manufacture of cheddar cheese.
title: A Comparison of Starters, Temperatures of Warm Room and Salt Concentration in the Manufacture of Danish Type Swiss Cheese
Creators: name: Assaad, Darab
Publisher: name: Utah State University
Year: 1955

description: Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers.
Another advantage is that it is made in small loaves or wheels which make for better handling, for it can be sold in both wholes ale and retail establishments without cutting before wrapping.
Still another advantage of Danish type swiss cheese is that small equipment needed which is also adapted to manufacturing of cheddar cheese. The problem was to make better Danish type swiss cheese by applying different types and amounts of starters using Streptococcus lactis with a mixture of (1) Streptococcus thermophilus and (2) Lactobacillus bulgaricus and also to find the best combination of these bacilli and cocci. The influence of warm room temperature upon the eye formation and body and texture was studied.
The Cheese was held in brine solution for different lengths of time to find the most effective salt concentration. Different temperatures were maintained in a warm room to find out which temperature was best for a higher quality of cheese.
A pancreatic enzyme was added in different amounts to a few lots of milk before pasteurization, to find out whether it affects the body and texture and reduce the curing time.
Pure trypsin was used in one lot to determine its influence on the quality of cheese.
Capability of Nilpotent Lie algebras with small derived Subalgebra
Creators: name: Niroomand, Peyman
name: Parvizi, Mohsen
Publisher: name: arXiv
Year: 2010
Subjects: subject: Rings and Algebras (math.RA)
subject: FOS: Mathematics
subject: Primary 17B30, Secondary 17B05, 17B99

description: In this paper, we classify all capable nilpotent Lie algebras with derived subalgebra of dimension at most 1.
description: To appear in J. Algebra with new contributions of F.G. Russo
Counting Gribov copies
Creators: name: Holdom, B.
Publisher: name: arXiv
Year: 2009
Subjects: subject: High Energy Physics - Phenomenology (hep-ph)
subject: High Energy Physics - Theory (hep-th)
subject: FOS: Physical sciences

description: We show that an explicit counting of Gribov copies can shed light on the infrared behavior of non-abelian gauge theories. A power-law growth of the number of copies suppresses gluon propagation while the distribution of copies along a gauge orbit implies an enhanced density of small eigenvalues of the Fadeev-Popov operator. Both of these phenomena are related to confinement. The discreteness in the number of copies and the associated nonlocality also has implications for vacuum energy.
description: 18 pages, 7 figures
Dispersive representation of the K pi vector form factor and fits to tau -> K pi nu(tau) and Ke3 data
Creators: name: Boito, Diogo R.
name: Escribano, Rafel
name: Jamin, Matthias
Publisher: name: arXiv
Year: 2009
Subjects: subject: High Energy Physics - Phenomenology (hep-ph)
subject: High Energy Physics - Experiment (hep-ex)
subject: FOS: Physical sciences

description: Recently, we introduced several dispersive representations for the vector $Kπ$ form factor and fitted them to the Belle spectrum of $τ\to K πν_τ$. Here, we briefly present the model and discuss the results for the slope and curvature of $F_+(s)$ arising from the best fit. Furthermore, we compare the pole position of the charged $K^*(892)$ computed from our model with other results in the literature. Finally, we discuss the prospects of a simultaneous fit to $τ\to K πν_τ$ and $K_{e3}$ spectra.
description: Talk given at "International Workshop on Effective Field Theories: from the pion to the upsilon", February 2009, Valencia, Spain. 7 pages, 2 figures. PoS style. Minor correction in figure 2
title: Use of Corn Syrup Solids of Different Dextrose Equivalents in the Manufacture of Frozen Desserts
Creators: name: Axelgard, Wiggo F.
Publisher: name: Utah State University
Year: 1954

description: Importance of problem:
The ice cream industry continually faces the problem of improving its frozen desserts. At the present time corn syrup solids are being used to supplement milk serum solids to improve the body and texture of these products.
One of the problems is to increase the total solids content of frozen desserts without increasing sweetness or developing sandiness in the finished product. There is a limit to the amount of milk serum solids that can be used because of the danger of sandiness and the cost . The use of corn syrup solids helps to overcome these limiting factors.
The corn syrup solids product now used contains a dextrose equivalent of 42. The corn products manufacturers are beginning to make a product with different dextrose equivalents with different degrees of sweetness. Modifications of DE 42 contain dextrose equivalents of 24 and 31 and will add corn syrup solids of different dextrose equivalents or degrees of sweetness to these frozen desserts.
Robert L. Lloyd defines dextrose equivalent as follows: The percentage of reducing sugars present on a dry basis indicates the degree to which conversion has been carried in the hydrolysis of starch.
Dextrose has a DE of 100 and is used as the standard. The lower the dextrose equivalent of a product the less the sweetening power.
Purpose of problem:
1. To determine the optimum amounts of corn syrup solids to use in building body and texture in frozen desserts without impairing flavor.
2. To determine the comparative value of different amounts of DE 31, DE 24, and DE42.
title: The Effect of Stage of Maturity on the Quality of Lima Beans for Processing
Creators: name: Rahman, Abdul Razzaq Abdul
Publisher: name: Utah State University
Year: 1954

description: Lima bean.is one of the important vegetable crops in most of the countries where it is grown, including the United States of America. This crop is harvested for its green beans, which can also be processed, or allowed to mature as "dry beans."
The practice of growing lima beans !or processing has indicated that quality and yield are influenced by many factors, among which the stage of maturity at time of harvest is possibly the most important.
Lima beans continue to increase in size until fully matured, but most processors agree th.at the green beans attain maximum quality prior to that stage, after which the yield increases while the quality decreases. In actual practice, harvesting should occur at the time the greatest yield of acceptable quality could be obtained. Maturity is thus an extremely important factor to processors interested in satisfying the consumer's demand !or high quality. The canning trade (16) still has no further measurements !or grading the quality of raw lima beans than the visual test, which depends upon the flavor, texture, and freedom from defects. It would seem, therefore, th.at more exact information is needed on the relationship of maturity to edible quality in lima beans.
In studies with other vegetables it has been shown that certain chemical and physiological changes are involved as the crop matures. Pollard, Wilcox, and Peterson (5) found with peas that the starch content increased as the peas advanced in maturity, while ascorbic acid content decreased with maturity. Henry, Wilcox, Pollard, and Lindquist (15) found that in sweet corn the total and reducing sugars decreased as sweet corn advanced in maturity while the total solids and alcohol insoluble solids increased. These changes often influence quality adversely.
To determine more fully the factors affecting the relationship of stage of maturity and quality in lima beans, this experiment was conducted in 1953 at the Farmington Field Station of the Utah Agricultural Experiment Station.
Gigahertz decoy quantum key distribution with 1 Mbit/s secure key rate
Creators: name: Dixon, A. R.
name: Yuan, Z. L.
name: Dynes, J. F.
name: Sharpe, A. W.
name: Shields, A. J.
Publisher: name: arXiv
Year: 2008
Subjects: subject: Quantum Physics (quant-ph)
subject: FOS: Physical sciences

description: We report the first gigahertz clocked decoy-protocol quantum key distribution (QKD). Record key rates have been achieved thanks to the use of self-differencing InGaAs avalanche photodiodes designed specifically for high speed single photon detection. The system is characterized with a secure key rate of 1.02 Mbit/s for a fiber distance of 20 km and 10.1 kbit/s for 100 km. As the present advance relies upon compact non-cryogenic detectors, it opens the door towards practical and low cost QKD systems to secure broadband communication in future.
description: 14 pages, 3 figures
Hemiechinus auritus
Creators: name: Aidek, Ahmad E.
name: Ibrahim, Amir
name: Amr, Zuhair
name: Hutterer, Rainer
name: Kryštufek, Boris
name: Serra, Gianluca
name: Benda, Petr
name: Shkaky, Yesra
name: Barbanera, Filippo
name: Al-Sheikhly, Omar F.
Publisher: name: Zenodo
Year: 2025
Subjects: Biodiversity
Taxonomy
Animalia
Chordata
Mammalia
Erinaceomorpha
Erinaceidae
Hemiechinus
Hemiechinus auritus

description: 41. Common Long-eared Hedgehog, Hemiechinus auritus (Gmelin, 1770)
(IUCN Red List: LC)
Subspecies: H. a. syraicus (Wood, 1876), H. a. calligoni (Satunin, 1901).
Distribution: Abundant, with a wide distribution along the rivers in Mesopotamia; Al-Badia, semi-arid and arid regions, the southern region and Mount Hermons, very rare in the wooded mountains of the coastal region (Fig. 47).
Previous records: Jeiroud, Al-Utaybah, Aleppo, Palmyra, Al-Qaryatein, Damascus, Deir ez-Zor, Tell Sheikh Hamad, Ma’raba (Daraa), Saida, Nawa, Qatana, at-Tawani, Al-Qtaifeh, an-Nasriyeh, Yabroud, Hawarin, Qasr Al-Hayr Al-Gharbi, Jabal Abu Rejmein, Kabajep, ach-Chola, Halabiyyeh, Teshreen, es-Salihiyyeh, Abu Kamal, Dgheirat, Khashuqa, Tell Brak, Khazneh Kabireh, Khneiz, ar- Rasafah, Qal’at Ja’abar, Karak, Al-Mansurah, Tell Ahmar, Idleb, Al- Amqyieh, Hamra, Jabal Abd Al-Aziz (Trouessart & Kollman 1923; Harrison 1964, 1972; Lehmann 1966; Spitzenberger 1978; Kock et al. 1994; Benda & Obuch 2001; Shehab 2004a; Serra et al. 2009a, b; Daoud & Khalil 2009c), along the Euphrates Valley, steppes south of Deir ez-Zor, and ar-Raqqa (Aidek 2010).
Recent records: Abu Kamal, Al-Sh’afa, Hajeen, Abu Hardoub, Sbeikhan, Al-Kishkie, Al-Ashara, Al-Qouriyah, at-Taiana, Theiban, Al-Mayadin, Buqruss, Al-Bseireh, Al-Boliel, Muhasan, Al-Mri’iyah, Hatla, Ayyash, Mheimideh, Al-Shmeitiyeh, Al-Kasra, Al-Qsupy, Maadan, northeast of ar-Raqqa, east of Jarablus, as-Suwar, Marqada, ar-Rawda steppe, north of Al-Khatuniyah, west of ash-Shaddady, ad-Dukhoul, Al-Bolayiah, Al-Hjeifat steppe, Al-Khraiteh, ar-Rasafeh, as-Sarayim, as-Sukhnah, Atheria, az-Zimlah, Deir Sawwan, Dumair, Jabal Abd Al-Aziz, Jabal Al-Bishri, Khadhra Almay, Mueileh, vicinity of Palmyra, Al-Qaryatein, vicinity of Sabkhat al-Jabbul, Mabroukah, Slouq, Sakra, Al-Mazzeh (Damascus), Al-Furuklus, Al-Qamishli, Salamiyah, as-Sanamain, Hafeir Tahta, Sadad, Al-Miselmiyeh, Khan as-Supul, Qubbat Al-kordi, Al-Qastal, and Al-Mqilibe (2006–2022).
description: Published as part of Aidek, Ahmad E., Ibrahim, Amir, Amr, Zuhair, Hutterer, Rainer, Kryštufek, Boris, Serra, Gianluca, Benda, Petr, Shkaky, Yesra, Barbanera, Filippo & Al-Sheikhly, Omar F., 2025, Checklist of Mammals of Syria, pp. 1-130 in Zootaxa 5580 (1) on pages 56-58, DOI: 10.11646/zootaxa.5580.1.1, http://zenodo.org/record/14797597
title: The Relationship of the School Lunch and Other Meals to the Total Adolescent's Nutrient Intake in Logan and Wellsville, Utah
Creators: name: Galloway, Leora S.
Publisher: name: Utah State University
Year: 1954

description: Nutritional problems of var ious population groups throughout the world are constantly being emphasized, It has been pointed out that life expectancy at birth is only thirty to forty years for over half of the world's population , while for those people who have been able to take advantage of modern medical and nutritional science, it is sixty five to seventy years, Hunger, as well as preventing economic advancement, promotes unrest and political upheavals. The United States, in the interest of preserving its own security and way of life has a vital stake in solving world nutritional problems as well as its own. Without doubt, we are all aware of this need today of improving the nutritional needs of our own people in practically all parts of the United States. However, the nutritional needs have to be defined before improvements can be recommended.
More exact and reliable criteria are needed for identifying borderline cases of malnutrition for various groups of people. This problem is gradually being solved through correlated medical, biochemical, and dietary studies. Thus, as one of the criteria on which to rely, dietary studies are one of the means of measuring the nutritional adequacy of the diet.
An evaluation of the school lunch by means of a dietary study cannot be made without also considering the other foods eaten during the day. The benefit of a good school lunch to health and dietary habits, therefore, may be greatest for those children whose family food supplies and habits are the poorest. The benefit will be greatest in the extent to which the foods provided in the school lunch supplement those supplied in the home.
A study of the dietary habits of school children in terms of the nutritive value of the school lunch and the rest of the day's food would help to evaluate the nutritional status for the group studied and measure the effectiveness of the school lunch program for improving the dietary habits of the children. Since the school lunch and its contribution tot the total day's diet had not been studied in Utah, seven-day dietary records of the 8th grade Logan Junior High and 8th and 9th grades Wellsville Junior High students were used in evaluating the nutrient intake of the children.
The purpose of this study was to determine the contribution of each meal ( breakfast , noon meal , and evening meal) to the total day's diet with emphasis on children eating school lunch versus the children not eating school lunch . The between-meal foods were also studied to see to what extent this supplementary intake improves the overall adequacy of the adolescent's diet .
title: A Chromatographic Study of the Lower Fatty Acids of Swiss Cheese as a Measure of Quality
Creators: name: Morgan, Dee R.
Publisher: name: Utah State University
Year: 1953

description: Importance of project:
A sweet hazelnut flavor, a pliant texture, and large, evenly distributed "eyes" characterize high quality Swiss of Emmenthaler cheese. The typical sweet flavor is chiefly due to bacteria which produce propionic acid, acetic acid, and carbon dioxide. The eyes are formed from the gas, mainly carbon dioxide, produced by these and other bacteria.
Krett and Stine (20) have found that the lower fatty acid content of a Swiss cheese generally indicates its quality.
A study of factors which may influence the amount and ratios of the volatile acids should be helpful in determining manufacturing and curing procedures which will give a fine flavored product.
Purpose of investigation
Commercially, Swiss cheese is usually made from raw or heat-treated milk. Experimentally, hydrogen peroxide treated milk has shown some promise. A comparison of these three milk treatments was made to determine the effect they have on the volatile fatty acid content and cheese quality.
Some successful cheesemakers add no prepared cultures of propionic acid bacteria (Propionibacterium shermanii); some add small amounts, while others advocate larger inoculums. Cheese in this experiment was made with varying amounts of added Propionibacterium shermanii culture to study the relationship to the lower fatty acid content, eye formation, and quality.
This experiment is a study of the butyric, propionic, and acetic acid content of 4-month old cheese as affected by the above mentioned milk treatments and Propionibacterium shermanii culture variations.
Wright-Fisher diffusion with negative mutation rates
Creators: name: Pal, Soumik
Publisher: name: arXiv
Year: 2010
Subjects: subject: Probability (math.PR)
subject: FOS: Mathematics

description: We study a family of n-dimensional diffusions, taking values in the unit simplex of vectors with nonnegative coordinates that add up to one. These processes satisfy stochastic differential equations which are similar to the ones for the classical Wright-Fisher diffusions, except that the "mutation rates" are now nonpositive. This model, suggested by Aldous, appears in the study of a conjectured diffusion limit for a Markov chain on Cladograms. The striking feature of these models is that the boundary is not reflecting, and we kill the process once it hits the boundary. We derive the explicit exit distribution from the simplex and probabilistic bounds on the exit time. We also prove that these processes can be viewed as a "stochastic time-reversal" of a Wright-Fisher process of increasing dimensions and conditioned at a random time. A key idea in our proofs is a skew-product construction using certain one-dimensional diffusions called Bessel-square processes of negative dimensions, which have been recently introduced by Going-Jaeschke and Yor.
description: Published in at http://dx.doi.org/10.1214/11-AOP704 the Annals of Probability (http://www.imstat.org/aop/) by the Institute of Mathematical Statistics (http://www.imstat.org)
title: A Comparison of Formulae in the Manufacture of Ice Milk
Creators: name: Sargent, Glen Wilford
Publisher: name: Utah State University
Year: 1953

description: Importance of problem:
Ice Milk is not a new product in the ice cream industry. Rather it is one that has gained only little popularity, except in the preparation of "malts" and "milk shakes"; however, within the last decade the gallonage of ice milk produced has more than doubled.
Ice milk has been relatively unimportant because of the difficulty of obtaining a product with acceptable quality. In recent years progressive ice milk manufacturers and research workers have discovered new ingredients and processing procedure that seem to produce favorable results.
This low-fat product has several merits that justify its recent popularity, such as low cost to the consumer, high nutritional value, an additional outlet for serum solids, and it is an attractive product to those individuals who may be diet conscious.
Ice milk differs from regular ice cream in that it contains less butterfat and more solids-not-fat. Frequently when the fat content is decreased there is a tendency for the product to become coarse. In order to correct this coarseness more milk-solids-not-fat are added to the mix which often effects the flavor of the ice milk. Also with an excessive increase of serum solids in the mix there is danger of sandiness developing in the product during storage.
Purpose of problem:
The purpose of this experiment is to determine a formula and processing procedure that will yield a frozen ice milk product with desirable flavor, good body and texture qualities, and freedom from sandiness after reasonable storage. By the proper balance and use of ingredients and modern processing and freezing methods it is hoped that the quality goal will be reached and prove beneficial to the industry.
Producing terror: secularism, Islamophobia, and the anti-terrorism regime in France
Creators: name: Aziz, Amir
Publisher: name: No Publisher Supplied
Year: 2023

description: Amir Aziz examines how the gendered language of laïcité (French secularism) as the defender of women’s rights and gender equality has become especially effective in implementing anti-terrorism laws and surveillance in contemporary France, purportedly in the name of protecting the French Republic’s secularity and sexual values. Anti-terrorism policies not only entail defending the nation from terror threats, but involves safeguarding the nation’s secularity and ‘progressive’ sexual norms, requiring constant surveillance of the quotidian conduct of citizens. Since the 2015 Paris terror attacks, France’s policies on domestic crime and national defense have become increasingly legislated through an anti-terrorism penal framework that interprets any violation of laïcité as anti-social activity akin to committing a terror act. Any speech or act that criticizes laïcité or defends Islam or religious and sexual intolerance can be penalized as a violation of laïcité and a glorification of terrorism (apologie du terrorisme)—both prosecutable offenses that, owing to the rise of post-2015 anti-terrorism laws, are now regarded as crimes of comparable severity. By looking at a series of public debates and controversies, Aziz analyzes how laïcité and anti-terrorism securitization find common ground via the domain of gender and sexual politics.
Heat and Gravitation. II. Stability
Creators: name: Frønsdal, Christian
Publisher: name: arXiv
Year: 2009
Subjects: subject: General Physics (physics.gen-ph)
subject: Fluid Dynamics (physics.flu-dyn)
subject: FOS: Physical sciences

description: In this second article of a series we propose to base criteria of stability on the hamiltonian functional that is provided by the variational principle, to replace the reliance that has often been placed on {\it ad hoc} definitions of the "energy". We introduce a new virial principle that is formulated entirely within the Eulerian description of hydrodynamics, which allows a simpler derivation of a well known stability criterion for polytropic stellar configurations. Boundary conditions are based entirely on mass conservation.
description: 19 pages, plain tex
Towards the characterization of individual users through Web analytics
Creators: name: Goncalves, Bruno
name: Ramasco, Jose J.
Publisher: name: arXiv
Year: 2009
Subjects: subject: Human-Computer Interaction (cs.HC)
subject: Computers and Society (cs.CY)
subject: Physics and Society (physics.soc-ph)
subject: FOS: Computer and information sciences
subject: FOS: Physical sciences

description: We perform an analysis of the way individual users navigate in the Web. We focus primarily in the temporal patterns of they return to a given page. The return probability as a function of time as well as the distribution of time intervals between consecutive visits are measured and found to be independent of the level of activity of single users. The results indicate a rich variety of individual behaviors and seem to preclude the possibility of defining a characteristic frequency for each user in his/her visits to a single site.
description: 8 pages, 4 figures. To appear in Proceeding of Complex'09
Paraechinus aethiopicus
Creators: name: Aidek, Ahmad E.
name: Ibrahim, Amir
name: Amr, Zuhair
name: Hutterer, Rainer
name: Kryštufek, Boris
name: Serra, Gianluca
name: Benda, Petr
name: Shkaky, Yesra
name: Barbanera, Filippo
name: Al-Sheikhly, Omar F.
Publisher: name: Zenodo
Year: 2025
Subjects: Biodiversity
Taxonomy
Animalia
Chordata
Mammalia
Erinaceomorpha
Erinaceidae
Paraechinus
Paraechinus aethiopicus

description: 42. Desert Hedgehog, Paraechinus aethiopicus (Ehrenberg, 1832)
(IUCN Red List: LC)
Subspecies: P. a. ludlowi Thomas, 1919.
Distribution: Restricted to arid and semi-arid plains to the east and south of the Euphrates Valley, the central parts of Al-Badia. (Fig. 48)
Previous records: Katir Magara (Kock & Ebenau 1996), Palmyra, ar- Rasafah, and Maadan (Benda & Obuch 2001).
description: Published as part of Aidek, Ahmad E., Ibrahim, Amir, Amr, Zuhair, Hutterer, Rainer, Kryštufek, Boris, Serra, Gianluca, Benda, Petr, Shkaky, Yesra, Barbanera, Filippo & Al-Sheikhly, Omar F., 2025, Checklist of Mammals of Syria, pp. 1-130 in Zootaxa 5580 (1) on page 58, DOI: 10.11646/zootaxa.5580.1.1, http://zenodo.org/record/14797597
New observables in topological instantonic field theories
Creators: name: Losev, Andrei
name: Slizovskiy, Sergey
Publisher: name: arXiv
Year: 2009
Subjects: subject: High Energy Physics - Theory (hep-th)
subject: Mathematical Physics (math-ph)
subject: FOS: Physical sciences

description: Instantonic theories are quantum field theories where all correlators are determined by integrals over the finite-dimensional space (space of generalized instantons). We consider novel geometrical observables in instantonic topological quantum mechanics that are strikingly different from standard evaluation observables. These observables allow jumps of special type of the trajectory (at the point of insertion of such observables). They do not (anti)commute with evaluation observables and raise the dimension of the space of allowed configurations, while the evaluation observables lower this dimension. We study these observables in geometric and operator formalisms. Simple examples are explicitly computed; they depend on linking of the points. The new "arbitrary jump" observables may be used to construct correlation functions computing e.g. the linking numbers of cycles, as we illustrate on Hopf fibration.
description: 16 pages, accepted to Journal of Geometry and Physics
The Stratified Structure of Spaces of Smooth Orbifold Mappings
Creators: name: Borzellino, Joseph E.
name: Brunsden, Victor
Publisher: name: arXiv
Year: 2008
Subjects: subject: Differential Geometry (math.DG)
subject: Dynamical Systems (math.DS)
subject: FOS: Mathematics
subject: 57S05, 22F50

description: We consider four notions of maps between smooth C^r orbifolds O, P with O compact (without boundary). We show that one of these notions is natural and necessary in order to uniquely define the notion of orbibundle pullback. For the notion of complete orbifold map, we show that the corresponding set of C^r maps between O and P with the C^r topology carries the structure of a smooth C^\infty Banach (r finite)/Frechet (r=infty) manifold. For the notion of complete reduced orbifold map, the corresponding set of C^r maps between O and P with the C^r topology carries the structure of a smooth C^\infty Banach (r finite)/Frechet (r=infty) orbifold. The remaining two notions carry a stratified structure: The C^r orbifold maps between O and P is locally a stratified space with strata modeled on smooth C^\infty Banach (r finite)/Frechet (r=infty) manifolds while the set of C^r reduced orbifold maps between O and P locally has the structure of a stratified space with strata modeled on smooth C^\infty Banach (r finite)/Frechet (r=infty) orbifolds. Furthermore, we give the explicit relationship between these notions of orbifold map. Applying our results to the special case of orbifold diffeomorphism groups, we show they inherit the structure of C^\infty Banach (r finite)/Frechet (r=infty) manifolds. In fact, for r finite they are topological groups, and for r=infty they are convenient Frechet Lie groups.
description: 31 pages, 2 figures; corrected and expanded
title: An Indigenous Epistemological Approach to Promote Health Through Effective Knowledge Translation
Creators: name: Roy, Selvi
name: Campbell, Barbara
Publisher: name: Utah State University
Year: 2020

description: Through indigenous epistemologies a holistic health framework is promoted and indigenous concepts like two-eyed seeing offer critical decolonizing conduits for knowledge translation and enhanced health outcomes. Yet, in health care settings dominance of scientific research-based evidence downplays tacit knowledge. For enhanced health outcomes in indigenous community settings, effective knowledge translation is essential through synthesis of research-based explicit knowledge and tacit know-how adapted to local needs. This paper discusses essential characteristics of effective knowledge translation practices, and presents two examples of best practices of knowledge translation in indigenous contexts.
title: Venison Flavor: Study of Volatile Compounds in Cooked Deer Meat
Creators: name: Vin, Praful C.
Publisher: name: Utah State University
Year: 1965

description: Venison meat has a characteristic flavor which is acceptable if mild but some venison has a strong and objectionable flavor. The subject is of practical importance where deer is hunted as sport and for food. Each year in the State of Utah, over 180,000 hunters go in search of deer and over 130,000 animals are killed. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodging, transportation and other expenses of hunting. The problem is not only important in Utah but also in the U.S.A. and other parts of the world where venison is available and included in the diet. Little work has been done in the study of the components which give venison its characteristic flavor.
Today, flavor chemistry is relatively a new field. Kurtz (1959) defines flavor as complex sensations resulting from the stimulation of the senses of odor, taste, feel, and sometimes vision and audition. Gas-liquid chromatography is a powerful tool to a flavor chemist. The first classical paper describing both the gas-liquid partition technique and a relatively simple apparatus for resolving the aliphatic acids was published int he year 19552 by James and Martin. In 1956 the number of published papers was approximately 200. By 1960, the use of this technique had increased tremendously as evidenced by the fact that the number of publications were then about 1700. Application of this technique has resulted in a number of papers on volatile compounds in various foods. The ultimate aim of studying these volatiles is to make it possible to improve the flavor of food products. The editor of Food Technology (Stewart, 1963) has stated that flavor is a challenge to a food technologist and that he has to answer such questions as:
1. Does the volatile compound which has been identified int eh sample have sensory properties
2. If so, what is its nature?
3. What combinations of components result in the sensory properties typical of the original product from which they were derived?
Only after the studies have been made will we know the significance of these volatile compounds.
The present study is a second phase in a project on investigation of venison quality and palatability being made under a federal aid project (W-97-R0 through the Utah Department of Fish and Game. These phases include (a) the effects of field care, aging and cooking on the venison meats and (b) flavor components, their presence, distribution and factors affecting the amounts of these components.
In the previous work on item (b) above, a comparative study of water soluble flavor precursors of venison and beef was made (Reddy, 1964).
The present study deals with the nature of volatile compounds in cooked venison samples and determination of differences in venison flavor in animals of different ages, sexes, and season of kill. Evaluation of flavor was also made by a panel of judges.
A study of mechanization alternatives in fruit harvesting
Creators: name: Yomchinda, Vitawas
Publisher: name: University of British Columbia
Year: 2011

description: Fruit-growers in the lower mainland of British Columbia are facing a potential labor shortage for hand harvesting of fruit. Prices paid to hand picking labor have increased by more than 100 percent in the last three years. These factors have prompted interest in mechanical harvesting methods. The purpose of this research was to investigate the feasibility of introducing mechanical harvesting methods in raspberry production and to determine optimum machine parameters. A review of methods used for determining the optimum size of agricultural equipment was conducted and the methods were summarized. Due to the nature of small fruit production some commonly used methods were not applicable and modifications were necessary. A fruit yield function and a timeliness function were developed for Willamette raspberries. The fruit yield function based on actual yield data, was used for determining the potential income from a raspberry plantation. The timeliness function, based on the reduction of fruit quality due to variations in the length of the interval between subsequent harvests, was used to determine a suitable charge for untimeliness at any part of the harvest season. An optimum fruit removal efficiency for mechanical harvesting of Willamette raspberries was determined by assessing the loss in potential income due to the removal of green fruit and the production of over mature fruit. This was based on published results of mechanical harvesting trials. Results indicated that the mechanical harvesting of raspberries could be potentially much more profitable than hand harvesting. A machine with a fruit removal efficiency of 80 percent and with an operating speed of 1.5 miles per hour, or greater, appeared to be optimum. At operating speeds above 1.5 miles per hour, the cost of mechanical harvesting was not significantly influenced by the purchase price of the harvester. The cost of untimely operation was large. Extending the interval between subsequent harvests by one day resulted in an annual profit reduction of approximately 200 dollars per acre.
title: Physiological and Biochemical Factors Influencing The Quality of Canned and Freeze-Dehydrated Applesauce
Creators: name: Lee, Yuen San
Publisher: name: Utah State University
Year: 1965

description: Applesauce has long been considered an important food product in the United States. Approximately 25 percent of the fresh apples used by the industry in the U.S. are converted into sauce. Recent statistics indicated a further increase in consumption (Canning Trade Almanac, 1964). The reason why so large portion of the crop have been utilized for sauce manufacture is that we can use the desirable varieties for blending techniques in making sauce, and its fine particle character has some advantages as a kind of baby food.
According to the U.S. standard grades of canned applesauce, Grade A (Fancy) applesauce should have a bright color, fine particle, uniform texture, and natural flavor of the fresh apple. However, how to manufacture a sauce to meet the Grade A requirement is a problem for food processors to face. Although many reports showed that the quality of applesauce was affected by the varietal characteristics, stage of maturation of the fresh apple, and post harvest storage (LaBelle et al, 1960; Smock and Neubert, 1950; Wiley and Toldby, 1960; Livingston et al, 1954), no information is available on systematic studies of the basic characteristics of the individual varieties grown in Utah.
In recent years, freeze-dehydrated fruits and fruit products have been manufactured in an attempt to remove most of the water they contain while maintaining a minimum change in the quality of the resulting products. Freeze-dehydrated foods can be stored and transported without refrigeration, are light in weight, and have an extended shelf-life. These advantages, coupled with flavor retention capacity, have made freeze-dehydrated products important among processed products. Therefore, an attempt was made to evaluate the quality and nutritive value of freeze-dehydrated applesauce. The reconstituted freeze dehydrated applesauce was analyzed for chemical and organoleptic attributes and compared with canned applesauce. Studies were made on the effects of variety, maturity, and post-harvest storage on the quality of canned and freeze-dehydrated applesauce with regard to chemical constituents, physical properties, and flavor characteristics.