The agreement process: an empirical investigation of human–human computer-mediated collaborative dialogs

In this paper, we investigate the empirical correlates of the agreement process. Informally, the agreement process is the dialog process by which collaborators achieve joint commitment on a joint action. We propose a specific instantiation of the agreement process, derived from our theoretical model, that integrates the IRMA framework for rational problem solving (Bratman, Israel & Pollack, 1988) with Clark's (1992, 1996) work on language as a collaborative activity; and from the characteristics of our task, a simple design problem (furnishing a two-room apartment) in which knowledge is equally distributed among agents, and needs to be shared. The main contribution of our paper is an empirical study of some of the components of the agreement process. We first discuss why we believe the findings from our corpus of computer-mediated dialogs are applicable to human–human collaborative dialogs in general. We then present our theoretical model, and apply it to make predictions about the components of the agreement process. We focus on how information is exchanged in order to arrive at a proposal, and on what constitutes a proposal and its acceptance/rejection. Our corpus study makes use of features of both the dialog and the domain reasoning situation, and led us to discover that the notion of commitment is more useful to model the agreement process than that of acceptance/rejection, as it more closely relates to the unfolding of negotiation.     

CALCIUM POLYPHOSPHATE INTERACTION IN CURING PICKLES AND THE EFFECT OF CALCIUM ON CURED HAM YIELDS

SUMMARY– The formation of a calcium polyphosphate precipitate in curing pickles is dependent upon brine strength, brine temperature, tripolyphosphate concentration and calcium concentration. The highest concentration of calcium at which no precipitate is formed under various conditions is referred to as the critical calcium concentration. A series of curves is presented from which the critical calcium concentration can be determined for any practical combination in solution of NaCl, sodium tripolyphosphate and calcium ions. The effect on the critical calcium concentration of temperature, pH and added sucrose was also determined and graphically presented. In some cases, added CaSO₄ caused a significant increase in the water holding capacity of cured ground ham, and in no instance did the calcium salt cause a reduction in water-holding capacity. The yield of fully-cooked cured hams was not affected by curing with phosphate pickles containing abnormally high levels of CaSO₄.     

Identification of the light nuclei component of cosmic rays with the PAMELA experiment

The PAMELA (Payload for Antimatter Matter Exploration and Light nuclei Astrophysics) experiment is a satellite-borne apparatus that will make long duration measurements of the cosmic radiation with a particular focus on antiparticles and light nuclei. The main scientific objective of the PAMELA mission is to investigate the nature of the dark matter that pervades the universe, the apparent absence of cosmological antimatter, the origin and evolution of matter in the Galaxy. Specifically PAMELA will measure the cosmic-ray antiproton and positron spectra over the largest energy range ever achieved and will search for antinuclei with unprecedented sensitivity. Furthermore, it will measure the light nuclear component of cosmic rays from Hydrogen up to Oxygen in the interval 200 MeV/n–150 GeV/n. Accurate measurements of the elemental composition are required in order to understand the origin, propagation and lifetime of the cosmic radiation. The primary cosmic rays (e.g. C, N and O), produced at the sources, propagate through the interstellar medium giving information about the composition at the source. Secondary elements (e.g. Li, Be, and B) are tracers of amount of matter traversed by the cosmic rays. The relative abundances of the constituents of galactic cosmic rays provide information about cosmic-ray transport within the Galaxy. PAMELA consists of a magnetic spectrometer, a Time-of-Flight and trigger system, an electromagnetic calorimeter, an anticoincidence system, a shower tail catcher scintillator and a neutron detector. The combination of these devices allows antiparticles to be reliably identified from a large background of other charged particles. This paper reviews the capability of the PAMELA subdetectors to identify light nuclei. Analysis techniques to discriminate light-charged particles will be presented.     

A Reasearch Note VITAMIN B6 IN PORK MUSCLE COOKED IN MICROWAVE AND CONVENTIONAL OVENS

Loin sections of pork muscle were heated to 75 or 85°C internal temperatures in microwave or conventional electric ovens. Cooking losses and time, percentage moisture and total vitamin B₆ were determined. Cooking time was longer, total cooking loss less and moisture content greater for pork cooked in an electric oven than for that cooked in a microwave oven. Differences in vitamin B₆ due to type of oven or internal temperature were small and not significant when calculated on a cooked weight basis. When calculated on a dry weight basis samples cooked in the conventional oven contained more vitamin B₆ than did those cooked by a microwave oven.     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.     

THE INFLUENCE OF REDUCED SALT ON THE YIELD, BREAKING FORCE, AND SENSORY CHARACTERISTICS OF CHUNKED AND FORMED HAM

The objective of this study was to examine the effect of reducing sodium chloride (salt) on sensory and processing properties of chunked and formed ham. Chunked and formed hams were made with 0, .5, 1, 1.5 and 2% added salt. Results indicate that the 1.5% salt treatment possessed characteristics closely resembling the 2.0% salt treatment; however, the 1.5% salt treatment had slight reductions in yield, breaking force, and visual acceptability. Reduction of salt from 2.0% to 1.0% resulted in lower yield and sensory characteristics. Additional reductions in the level of salt below 1.0% further depressed yield and sensory characteristics.     

Studies on Processing of an Alnico Scrap

This paper presents the results of research and development work on processing of alnico scrap, a secondary resource of nickel and cobalt, generated during the manufacturing of alnico magnets. The scrap contains 8–10% nickel, 10–12% cobalt, 32–50% of iron, 8–10% aluminium, 2% copper and remaining silica. Various processes such as acid leaching, aqueous chlorine leaching, salt roasting and cupric chloride leaching were studied in detail. Of these cupric chloride leaching was found to be most effective with respect to recovery and purity. It has been possible to obtain pure nickel and cobalt salts by cupric chloride leaching of the scrap, solvent extraction and precipitation of the salts. The overall recovery by the above process was almost 99%.     

An investigation of enzyme activities found in thaumatin preparations

A new alkaline cathodic gel has been developed which improves on the acidic cathodic gel of Reisfeld, Lewis and Williams (1962) when resolving thaumatin isoproteins in commercial thaumatin by electrophoresis. This new gel was used in the investigation of protease and esterase activities in commercial thaumatin and thaumatin isoprotein preparations. Enzyme activity stainings of the thaumatins on the new gel indicate that these activities do not belong to thaumatin but to contaminating enzymes. Other data, such as the decrease in the protease and esterase activities as a result of further purification of the thaumatins and the titration of the proteolytic activities with the specific inhibitor, E-64, also support this conclusion.     

Isoprotein composition and cross-linking of thaumatins using mushroom tyrosinase and dimethyl suberimidate

Analysis of commercial thaumatin has now provided some evidence for more than the six known isoproteins by further resolution of thaumatins 0 and II. Purified isolates of thaumatins I and II were modified by mushroom tyrosinase and dimethyl suberimidate, creating cross-linked thaumatin oligomers. The dimer ( M _r 44400–44600) from the tyrosinase reaction still retained some sweetness, but the other did not. This dimer is one of the largest molecules so far observed as having a sweet taste.