Cholesteryl Esters of Cows’ Milk

Milk was obtained on postpartum d 3 (colostrum) and 7, 42, and 180 from 12 Holstein cows. Cholesteryl ester fatty acids were determined by gas-liquid chromatography after isolation by column and thin-layer chromatography. As lactation progressed, cholesteryl ester declined from 1.5 mg/dl in colostrum to .7 mg/dl in mature milk. Proportions of 14:0 and 18:1 fatty acids were higher in colostrum than in mature milk cholesteryl esters (28% of total fatty acids versus 19%), whereas 18:2 was significantly lower in colostrum than in mature milk. Fatty acids esterified with cholesterol in percent (mature milk, 42 d) were 12:0, .20; 14:0, 2.29; 16:0, 23.09; 16:1, 8.80; 18:0, 10.55; 18:1, 17.08; 18:2, 27.09; 18:3, 5.57; 20:3, .72; 20:4, 1.40. In mature milk cholesteryl esters, 62% of the fatty acids were unsaturated. The greatest difference occurred in 18:2 content, which was 27.1% in cholesteryl esters and only 2.6% of total fatty acids in milk. Results suggest that unsaturated fatty acids are associated preferentially with the cholesteryl ester fraction and that the fatty acid composition of cholesteryl esters of cows’ milk differs significantly from the composition of total milk lipid.     

Janet Arnold’s Patterns of Fashion

Abstract

This article celebrates fifty years of the series of pattern books by Janet Arnold and shares some of her unpublished drawings from patterns that remain unpublished; these are scheduled for inclusion in further volumes of the series. Several important aspects of pattern taking and making are explored in the article, including the use of X-radiography and the testing of patterns by the construction of toiles.     

Vegetarians’ and omnivores’ affective and physiological responses to images of food

Many vegetarians report that meat is unpleasant, but little else is known about their affective responses to meat and non-meat foods. Here we explored affective responses to food images in vegetarians and omnivores and tested the hypothesis that vegetarians have global differences in affective processing (e.g., increased disgust sensitivity). We presented pictures of different food items and recorded participants’ affective experience while we recorded peripheral physiology. We found that vegetarians’ self-reported experience of meat meal images was less pleasant than omnivores’, but that other food images were equally pleasant across the two groups. Moreover, vegetarians and omnivores had strikingly similar physiological responses to all food images – including meat meals. We interpret these results from a psychological constructionist perspective, which posits that individuals conceptualize changes in their bodily states in ways that match their beliefs, such that increased sympathetic nervous system activity may be conceptualized as an experience of excitement about a delicious meat meal for omnivores but as an experience of displeasure for a vegetarian who believes meat is cruel, wasteful, impure, or unhealthy. This interpretation is consistent with emerging neuroscience evidence that the brain constructs experience by predicting and making meaning of internal sensations based on past experience and knowledge.     

Modelling of drying and rehydration of carrots using Peleg’s model

The drying and rehydration process of conventionally and organically cultivated carrots was studied and the resulting data were fitted to the Pelegs model. Carrots were fluid-bed and halogen dried and after that soaked in water at room temperature. The Pelegs model gave a good prediction of water removal and water uptake in all experiments (R>0,994). During the drying process the Pelegs rate constant (K₁) was affected by temperature. K₁ values decreased with the increase of the drying temperature. This relation was linear for fluid-bed drying and exponential for halogen drying, which implied a higher impact of the drying temperature on the dehydration kinetics during halogen drying. The lower K₁ values for fluid-bed drying suggested higher initial drying rates in comparison with halogen drying at all drying temperatures. The temperature dependence of 1/K₁ followed an Arrhenius-type relationship. Both Pelegs rehydration constants (K₁ and K₂) increased with the increase of the drying temperature. This implied regular decrease of initial rehydration rate and water uptake with the increase of the drying temperature.     

Texture image of men’s suit fabrics

In fashion design, form image is the most important factor. Regarding the form image of fashion, texture image is the prime affecting factor. Especially in the case of men’s suits, as there is not much variation in their shape and style; therefore, the fabrics used in making them determine their texture image. For this reason, this research probed into the texture image of suit fabrics. First, quality analysis and a comparison of the images of the appearance of a suit were conducted to deduce the consumer’s and designer’s common understanding of the prototype of a men’s suit. Meanwhile, the frequently used fabrics for making men’s suit were collected. From them, 61 fabrics were selected as samples for this study. With expert interview and literature review, the morphological chart of the patterns, weave, and color of the fabrics and 16 related adjective pairs of feelings were concluded. Then, the experiments of semantic differential (SD) evaluation on the images of these fabric samples as well as of grouping samples with similar fabric texture were conducted. By factor analysis on the SD evaluation data, an image space with four constituting factors was yielded. By examining the distribution of fabric samples in this space, the relationship between the physical features concerning the texture image and the subject's feeling of the image were concluded. Furthermore, this research has figured out a three‐dimensional perceptual space of texture images of suit fabrics through multidimensional scaling (MDS) analysis of the data collected from the similarity grouping experiment. Based on these results, certain principles for the design of texture images for men’s suits of proper fabrics were proposed.     

Making sense of consumers’ wool apparel preferences

In an attempt to keep pace with changing demand for wool apparel, the wool industry has increasingly focused on developing technologies to measure consumers’ physical response to wool apparel as a means of predicting their preferences. However, it is unclear whether such technologies alone will predict consumer preferences as they do not take into account the broad range of attributes that consumers use to evaluate wool apparel. This study explored how consumers integrate their perceptions and expectations of wool apparel attributes during garment evaluation. The findings indicate that the evaluation of wool apparel is a more holistic and dynamic process than previously considered. Consumers evaluate new wool garments by extracting sensory cues and interpreting and integrating those cues with past experiences. It is proposed that experimental garment testing research be combined with interpretive research techniques to develop a more accurate picture of consumers’ response to wool apparel.     

Lactose content of modified enzyme-treated ‘dadih’

The preparation of ‘dadih’, a sweet ‘gel-like’ fresh milk product which is a popular dessert in the northern part of Peninsular Malaysia is described. The lactose content of modified ‘dadih’ and enzyme-treated ‘dadih’ was monitored throughout 7 days, a period over which ‘dadih’ is normally stored and kept at 4°C. Modified ‘dadih’, made from fresh milk with 4.49% lactose, yields 3.63% lactose upon formulation, a value still high for lactose-intolerant consumers. A suitable volume of commercially-prepared enzyme, Lactozym 3000L to hydrolyse lactose in ‘dadih’ was found to be 1 U ml⁻¹, yielding >70% hydrolysis after a 48 h incubation period at 4°C. The colour of enzyme-treated ‘dadih’ was significantly different (p<0.05) from the untreated samples. Other characteristics, such as texture, aroma and overall acceptability, showed no significant differences (p>0.05). ©     

Assessment of a practitioner’s perception of scleral contact lens complications

PurposeThe purpose of this survey was to better understand scleral lens (SL) practitioners’ fitting preferences and minor SL complications and their subsequent treatments.MethodPractitioners who attended the 2017 Global Specialty Lens Symposium were asked to complete an electronic questionnaire that was created by the investigators, a survey that asked practitioners about their SL fitting experience and preferences, their patients’ experience with poor SL wetting, SL fogging, ocular symptoms (redness, pain/discomfort, dryness), and blurred central and side vision, and how the practitioners treated these conditions.ResultsThis study analyzed data from 164 SL practitioners. The practitioners had been in practice for 16.3 ± 13.4 years, had been fitting SL for 5.5 ± 5.0 years, and fit 7.4 ± 7.1 SL/month. Practitioners preferred a SL with a final central corneal clearance of ∼200 μm and an overall diameter between 15.1 mm to 16.5 mm. Poor SL wetting (90.8% of practitioners documented condition), SL fogging (84.8%), blurred central vision (40.2%), ocular redness (34.8%), ocular dryness (24.4%), ocular pain/discomfort (20.7%), and blurred side vision (12.8%) were encountered by the practitioners. Practitioners preferred treating poor wetting and fogging with lens removal, cleaning, and reapplication, blurred central vision with a lens power change, blurred side (peripheral) vision, ocular redness, and ocular pain with a lens parameter change, and dryness with artificial tears.ConclusionsMost SL practitioners preferred a SL central corneal clearance of ∼200 μm, and they occasionally encountered SL-related complications in their practice, which they treated similarly to corneal gas permeable CLs.     

‘Hand of God’, Shirt of the Man: The Materiality of Diego Maradona

Abstract

Among the ‘first eleven’ items of interest in the National Football Museum, Manchester, UK is the football shirt worn by Diego Maradona (b. 1960) in the 1986 FIFA World Cup quarter-final match between Argentina and England. This paper reflects upon the cultural significance of the shirt as a museum object. A discussion of the shirt’s history, from its wearing at the 1986 match to its imminent reappearance in the National Football Museum’s new location, leads to the conclusion that, above all, although it may be subject to differing symbolic interpretations, the shirt exists as a material object, the observation of which affords football aesthetes an appreciative reminder of Maradona’s extraordinary artistry with a ball at his feet.     

2012 Annual Report of China’s Paper Industry

I.Production and Consumption of Paper & Board 1.The General Situation of 2012 According to the survey made by China Paper Association (CPA),in 2012,there were about 3,500 paper & board manufacturers.The total production and consumption of paper & board were 102.50 million tons and 100.48 million tons,increased by 3.22％ and 3.04％ compared to the previous year respectively;paper & board per capita consumption was 74 kg,increased 1 kg.From 2003 to 2012,the average annual growth rate of paper & board production was 10.13％,and the average annual growth rate of paper & board consumption was 8.54％.As shown in Fig.1.     

2010 Annual Report of China’s Paper Industry

I. Production and Consumption of Paper & Board1. The General Situation of 2010According to the survey made by China Paper Association, in 2010, there were about 3,700 paper & board manufacturers; their total production of paper & board was 92.70 million tons, increased by 7.29% compared to 86.40 million tons in 2009; the total paper & board consumption     

Review of China’s Paper Industry in 2009

In 2009, China government has implemented active fiscal policy-oriented macroeconomics policies, and particularly the central government has issued a series of economic stimulus     

2011 Annual Report of China’s Paper Industry

I. Production and Consumption of Paper ＆ Board1. The General Situation of 2011According to the survey made by China Paper Association （CPA）, in 2011, there were about 3,500 paper ＆ board manufacturers;...     

Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines

The present research was aimed to compare the traditional white vinification with a combined cryomaceration–vinification in reductive conditions, by evaluating their effects on chemical and physical indices and on antioxidant compounds of ‘Falanghina’ and ‘Bombino bianco’, two wine grape cultivars of southern Italy. According to the results, the two cultivars showed similar behaviour in response to the same vinification protocol. The processing conditions mainly affected physico-chemical characteristics such as titratable acidity, pH, SO₂, tartaric and malic acids, phenolic concentrations, and antioxidant activity. Titratable acidity decreased with cryomaceration due to the tartrate precipitation, whereas the malic acid was greatly extracted from pulps and skins. In the reductive conditions applied, the SO₂ was protected by the presence of ascorbic acid; thus, the wines exhibited higher free/total SO₂ ratio. Cryomaceration combined with vinification in reductive conditions allowed a greater extraction of phenolic compounds from skins and, consequently, a greater antioxidant activity compared to the traditional winemaking. This behaviour was due to both the protection exerted by the low temperatures and the solubilisation of proanthocyanidins and flavans reactive with vanillin favoured by the high free SO₂ content.     

Analysis of Production & Sale Situation of China’s Paper Industry in 2009

1. Review of Production and Consumption of China’s Paper Industry in 20081) Production and Consumption in 2008According to the 2008 statistics of China Paper Association,there were about 3500 paper & board manufacturers; the     

MRI ‘texture’ analysis of MR images of apples during ripening and storage

Images obtained by magnetic resonance imaging (MRI) of the apple varieties Idared, Redspur and Topaz during ripening and storage were analysed by texture analysis (TA) to determine the correlation between TA parameters and firmness, soluble solids content (SSC) and titratable acids. All varieties differ significantly in SSC, acidity and the firmness of fruits. Three sagital T2w slices measured at 4.7 T (resolution 256×256 pixels) were analysed numerically using the software MaZda 2.11 and the statistical package S-PLUS 4.5. A significant correlation was found between acidity and TA parameters such as sum average, sum variance and sum entropy. The dynamics of TA parameters during the periods of maturation and storage were described by polynomial functions.The following distinctive TA parameters were found: skewness and kurtosis (among histogram-based parameters), variance of absolute gradient (among gradient-based parameters), grey level nonuniformity (among run length matrix-based parameters) and especially some co-occurrence matrix-derived parameters such as correlation, sum average, sum variance and sum entropy (within 1-, 3-, and 5-pixel neighbourhoods). The TA parameter correlation obtained from MR images can be used for characterising fruit ripening.