CIVIC CAPACITY AND SCHOOL/COMMUNITY PARTNERSHIPS IN A FRAGMENTED SUBURBAN SETTING: THE CASE OF 24:1

ABSTRACT: This paper uses the “civic capacity” framework to analyze an emerging school–community reform initiative, called 24:1, focused on an inner‐ring suburban school district. Contrary to the existing literature on civic capacity, we argue that institutions strongly influence civic capacity building. A fragmented public sector and weak institutions of civil society, especially when combined with racial divisions and poverty, restrict the ability of local actors to collaborate among themselves and partner with outside institutions. Despite these daunting challenges, 24:1, led by a local nonprofit with a long history in the area and a school district with dynamic new leadership, has mobilized a diverse coalition of stakeholders and built consensus around a comprehensive plan for revitalization. But stronger indigenous institutions, as well as greater support from the business community, will be needed to sustain the initiative.     

CONTEXT CUES AS MEDIATORS: I. THREE-STAGE PARADIGMS.

TESTED THE EFFECT OF COLOR AS A MEDIATOR IN PAIRED-ASSOCIATE LEARNING IN 4 EXPERIMENTS WITH 120 STUDENTS UTILIZING STIMULUS EQUIVALENCE, RESPONSE EQUIVALENCE, AND CHAINING PARADIGMS. A COLOR WAS PRESENTED ADJACENT TO 2 DIFFERENT ITEMS IN THE LEARNING OF LIST 1. BY EXPERIMENTAL GROUPS. ITEMS COUPLED WITH THE SAME COLOR WERE PAIRED IN LIST 2. THE DIFFERENCE IN LEARNING SCORES ON LIST 2 BETWEEN THE MEDIATION PAIRS AND NEW OR CONTROL PAIRS GENERALLY INDICATED THAT MEDIATION EFFECTS OCCURRED IN THE EXPERIMENTAL GROUPS AS COMPARED TO 2 CONTROL GROUPS. (FRENCH SUMMARY) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures

The effect of combining low-dose irradiation (1.75 kGy) with modified atmosphere packaging (MAP) on the microbiological and sensory quality of pork chops stored at refrigeration temperatures was studied. The microflora of irradiated MAP pork was almost exclusively composed of lactic acid bacteria, predominantly Lactobacillus spp. Modified atmospheres containing either 25 or 50% CO₂, balance N₂, resulted in the best microbial control in irradiated pork held at 4°C, compared to an unirradiated MAP control, and these atmospheres were subsequently used in sensory studies. The atmosphere containing 25% CO₂ 75% N₂ maintained the uncooked colour and odour of irradiated pork chops more effectively than 50% CO₂ 50% N₂. Therefore packaging in a modified atmosphere containing 25% CO₂, balance N₂, followed by irradiation to a dose of 1.75 kGy is recommended to improve the microbiological and sensory quality of pork chops.     

Zymogen Activation in Pancreatic Endoproteolytic Preparations and Influence on Some Whey Protein Hydrolysate Characteristics

A proteolytic preparation from porcine pancreas was isolated. Trypsin, chymotrypsin and elastase were characterized and their time-dependent stability at 37°C was studied. The supematant of a 30% (w/v) saturated ammonium sulfate precipitation of a pancreatic extract (30S) was developed to pilot-scale level. The influence of zymogen activation time on molecular characteristics of whey protein hydrolysates produced by 30S and the commercial pancreatic preparation Corolase PP were compared. Amino acid analysis and gel permeation chromatography were used to characterize lactalbumin hydrolysates produced. Physicochemical characteristics of whey protein hydrolysates could be altered by manipulation of zymogen activation conditions in pancreatic proteinase preparations to be used during subsequent protein hydrolysis.     

EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTS

Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable “wine & cheese pairs” using nine award‐winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty‐seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The “ideal pair,” scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation‐from‐ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered “ideal,” while higher or lower scores represented pairs where the “wine” or the “cheese” dominated, respectively. In general, white wines had mean scores closer to six (“ideal”) than either the red or specialty wines. The late harvest, ice and port‐type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference.