Building a text collection for Urdu information retrieval

Urdu is a widely spoken language in the Indian subcontinent with over 300 million speakers worldwide. However, linguistic advancements in Urdu are rare compared to those in other European and Asian languages. Therefore, by following Text Retrieval Conference standards, we attempted to construct an extensive text collection of 85 304 documents from diverse categories covering over 52 topics with relevance judgment sets at 100 pool depth. We also present several applications to demonstrate the effectiveness of our collection. Although this collection is primarily intended for text retrieval, it can also be used for named entity recognition, text summarization, and other linguistic applications with suitable modifications. Ours is the most extensive existing collection for the Urdu language, and it will be freely available for future research and academic education.     

食品感官评定的要素组成分析

介绍了食品感官评定技术所需要的组成要素及其注意事项。通过培训的评价员参与，对已经准备好的样品进行分类品评，选择合适的感官分析方法。最后对品评数据进行统计分析处理形成一项完整的分析报告，即完成了一项食品的感官评定。     

A comparison between nine laboratories performing triangle tests

Fifteen groups of participants in nine laboratories performed triangle tests with two pairs of soft drinks. Groups differed in practice level with triangle tests: eight groups of 60 consumers who were not used to triangle test, three groups of qualified assessors who have already performed a few triangle tests, and four groups of trained assessors with a more extensive practice of triangle tests; qualified and trained groups included 9 or 18 assessors. The soft drinks were made from syrups at two levels of dilution in order to achieve about 55% of correct responses to test for difference and about 40% of correct responses to test for similarity. Participants performed three replicated tests with each pair of drinks, except the groups of 9 assessors who performed six replicated tests. When testing for difference, large inter-groups differences were observed. One consumer group and one trained group from two different laboratories failed by far to reach the critical number of correct responses leading to demonstrate a significant difference between products. For similarity test, all consumer groups demonstrated a significant similarity whereas two qualified groups and one trained group did not. This is explained by a slightly higher level of performance for qualified and trained assessors compared to consumers.     

Design questions in sensory and consumer science

In any sensory measurement, the analyst's main concern is to acquire the correct and best quality data as economically as possible. The correct data depend on the purpose of the measurement, the type and number of samples, and practical constraints, such as the time available for designing, executing and reporting the study. Choice of sensory method and testing environment should be considered here. Good quality data means data that are a good reflection of some true value and have little associated uncertainty; that is accuracy and precision. Many of the practical questions that arise when designing sensory measurements affect these aspects, such as the number and type of assessors, frequency or amount of testing, sample presentation and sample order. Economical experimentation means choosing the most efficient design, and will often conflict with getting the best quality data.     

Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks

The objectives of this study were to investigate the effects of using commercially low and high modified atmosphere packaging (MAP) on quality characteristics of sirloin beef steaks. Gas mixtures used included 80% O₂:20% CO₂ (O₂80), 70% O₂/30% CO₂ (O₂70) and 50% O₂/30% CO₂:20% N₂ (O₂50) and for commercial packs O₂75 ± 5%, CO₂25 ± 5%, < 5% N₂-(O₂Com). All samples were packed in similar tray and packaging film formats. The experimental parameters monitored included microbiological, physiochemical and sensory measurements (naïve assessors). Microbial counts did not exceed the recommended legal ranges over the storage period. However the numbers of LAB (lactic acid bacteria) were the highest for commercially-packed samples (O₂Com) in comparison to laboratory packaged samples (O₂80, O₂70 and O₂50). Commercially-packaged samples eventually spoiled due to the occurrence of off-flavours and off-odours and subsequently were the least acceptable to sensory naïve assessors.     

关于我国人民陪审员制度的几点思考

近年来人民陪审员制在许多地方并不能发挥影响司法的实效性作用。因此,改革完善陪审制度势在必行。文章拟从我国人民陪审员制度的历史发展入手,结合我国目前人民陪审员制度的现状及其存在的问题,对人民陪审员制度的完善提出了几点建议。