Precision of stereological planar area predictors

Total planar area can be estimated based on sampling by a lattice of figures (e.g. point patterns, line segments, quadrats). General formulae are provided for the approximation of mean squared errors. The approximation formulae are products of the boundary length and of a parameter that depends only on the sampling scheme. An R package is provided by the authors for the numerical computation of the mean squared error formulae. The speed of convergence of the mean squared error approximation is assessed on the basis of several simulations. Several sampling schemes are compared in view of the approximated mean squared errors.     

Impact of International Lending on Metals Industries

The world metals industries entered a period of turbulent change in the mid 1970s. Many of those changes—in terms of demand structure, supply sources, industry concentration, trade patterns, price/cost relationships, and financial arrangements— are still in process. Our topic relates to the impact of international lending on the metals industries, both private and public. The paper gives a brief overview of the various sources of lending available for the metal industries, and then looks at the changing patterns of financing for metals projects and the implications for metals operations and for lending institutions.     

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation

Direct heat treatment of two milk types, skimmed and nonstandardised full‐fat, was performed by instant steam infusion and compared with indirect heating. Infusion conditions were temperatures of 72–120°C combined with holding times of 100–700 ms, and indirect heat conditions were 72°C/15 s and 85°C/30 s. The activity of indigenous enzymes such as alkaline phosphatase, lactoperoxidase, xanthine oxidase and γ‐glutamyl transpeptidase was evaluated. Infusion temperature was the main determinant of inactivation. Whey protein denaturation represented by β‐lactoglobulin increased significantly with infusion temperature. The nonstandardised milk had a higher denaturation rate than skimmed milk. The effect of instant infusion on pH and milk fat globule size in relation to whey protein denaturation and association is discussed.     

Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis

The effect of proteolysis on oxidation in low‐fat cheese was investigated. The accumulation of dityrosine during storage increased significantly in the cheese with a high degree of proteolysis, while hexanal and heptanal were lower in the cheese with high proteolytic activity, indicating that the peptides/free amino acids acted as antioxidants on the propagating step in lipid oxidation. Dimethyl disulphide concentration was also lower in the cheese with a higher level of peptides. Therefore, oxidation of tyrosine residues seemed to function as antioxidants both regarding secondary lipid oxidation products and protein‐derived oxidation products through formation of dityrosine, being a termination reaction.     

Instant infusion pasteurisation of bovine milk. I. Effects on bacterial inactivation and physical–chemical properties

Two types of milk, skim milk and non-standardised raw milk, were heat treated using direct heating by instant infusion pasteurisation with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurisation (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurisation compared to HTST pasteurisation. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurised non-standardised milk, whereas for instant infusion pasteurised skim milk less influence from the treatments was observed.     

STUDIES IN THE SOURCES OF VARIATION IN CLOZE SCORES: II. THE VERBAL PASSAGES.

EXAMINED 100-WORD SPEECH SAMPLES OF 15 ALCOHOLICS AND 10 SCHIZOPHRENICS IN ORDER TO RELATE CHARACTERISTICS OF THESE SAMPLES TO THE DIFFERENTIAL PREDICTABILITY OF (1) ALCOHOLIC SPEECH UNDER DRUG VS. NONDRUG CONDITIONS (LSD-25). AND (2) SCHIZOPHRENIC AND ALCOHOLIC SPEECH, USING THE CLOZE PROCEDURE. THE DELETED WORDS IN THE SAMPLES WERE IDENTIFIED AS TO GRAMMATICAL CLASS FROM AND FREQUENCY OF USAGE, AND THESE CHARACTERISTICS WERE RELATED TO PREDICTABILITY. CHANGES IN PREDICTABILITY AS THE SPEAKER CONTINUED WERE STUDIED. THE AD HOC ANALYSIS IN TERMS OF GRAMMATICAL CLASS FORMS WAS SUGGESTIVE, BUT THE ANALYSIS IN TERMS OF FREQUENCY OF USAGE WAS NOT. PREDICTABILITY TENDED TO RISE AS THE ALCOHOLICS CONTINUED TO SPEAK, BOTH IN DRUG AND NONDRUG CONDITIONS, BUT DROPPED IN SCHIZOPHRENIC SPEECH. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A REVIEW OF METHODS FOR DETECTION OF STAPHYLOCOCCAL ENTEROTOXINS AND EVALUATION OF AN ENZYME-LINKED IMMUNOSORBENT ASSAY APPLIED TO FOODS

Immunological techniques for the detection of staphylococcal enterotox-ins, including gel diffusion, electroimmunodiffusion, passive hemag-glutination, radioimmunoassay, and enzyme-linked immunosorbent assay (ELISA) are reviewed in regard to their applicability to the routine analysis of foods. An ELISA employing minimal clean-up of food samples was evaluated and was capable of detecting 5 ng of staphylococcal enterotoxin A/g or ml which had been added to food.     

Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes,the milk fat globule and pH

This study investigated the effects of Lenient Steam Injection (LSI) treatment at temperatures 70–150 °C on the enzymatic activities of the indigenous milk enzymes alkaline phosphatase, lactoperoxidase (LPO), xanthine oxidase (XO), lipoprotein lipase (LPL) and plasmin in comparison with two reference heat treatments of 63 °C for 30 s and of 72 °C for 15 s by indirect heating. Milk fat globule (MFG) size distributions and pH were also monitored. Alkaline phosphatase, LPO, XO and LPL activities decreased with increasing LSI temperature. Plasmin activity was increased at temperatures <80 °C and decreased at temperatures above 90 °C. Milk fat globule homogenisation was observed at temperatures above 110–130 °C.