Entrainment and musicality in the human system interface

What constitutes our human capacity to engage and be in the same frame of mind as another human? How do we come to share a sense of what ‘looks good’ and what ‘makes sense’? How do we handle differences and come to coexist with them? How do we come to feel that we understand what someone else is experiencing? How are we able to walk in silence with someone familiar and be sharing a peaceful space? All of these aspects are part of human ‘interaction’. In designing interactive technologies designers have endeavoured to explicate, analyse and simulate, our capacity for social adaptation. Their motivations are mixed and include the desires to improve efficiency, improve consumption, to connect people, to make it easier for people to work together, to improve education and learning. In these endeavours to explicate, analyse and simulate, there is a fundamental human capacity that is beyond technology and that facilitates these aspects of being, feeling and thinking with others. That capacity, we suggest, is human entrainment. This is our ability to coordinate the timing of our behaviours and rhythmically synchronise our attentional resources. Expressed within the movements of our bodies and voices, it has a quality that is akin to music. In this paper, disparate domains of research such as pragmatics, social psychology, behaviourism, cognitive science, computational linguistics, gesture, are brought together, and considered in light of the developments in interactive technology, in order to shape a conceptual framework for understanding entrainment in everyday human interaction.     

Proteine des Bienenhonigs

Zusammenfassung Die Isolierung der Saccharase (E.C. 3.2.1.20) aus den Proteinkonzentraten von Raps-, Tannen- und Zuckerfütterungshonig wird beschrieben. Die Abtrennung von anderen Enzymen, insbesondere von saurer Phosphatase gelingt durch hydrophobe Wechselwirkungschromatographie, von inerten Proteinen durch Gelfiltration. Im Zusammenhang damit wird das Verhalten des Enzyms bei der Chromatographie an Anionenaustauschern, an Hydroxylapatit und an immobilisiertem Weizenkeimlectin untersucht. Dabei ergab sich am Lectin-Gel eine Trennung in zwei multiple Formen.Die Saccharase aus allen drei Honigsorten verhielt sich einheitlich, woraus zu schließen ist, daß sie ausschließlich von der Biene stammt. Ihre Molekül masse wurde gelchromatographisch zu 57000 ermittelt.

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The proteins of honeyVIII. Honey sucrase, isolation, chromatographic behaviour and properties

Summary The isolation of the honey sucrase (E.C. 3.2.1.20) from rape- and fir-honey as well as from honey obtained after sugar feeding is described. The separation from other honey enzymes especially from acid phosphatase succeded by reversed phase chromatography. Separation of other, non-active proteins was accomplished by gel permeation chromatography. The behaviour of the honey sucrase upon chromatography on anion exchangers, on hydroxylapatite and wheat germ lectin was investigated. No differences were found between the sucrases of the three honeys.The molecular weight was determined at 57 000. By affinity chromatography with wheat germ lectin the enzyme could be separated into two multiple forms.

     

Verf?rbung grau und wei? pigmentierter Beschichtungen auf Acrylharzbasis auf Tropenh?lzern

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Experimental evaluation of velocity and power estimation forultrasound blood flow imaging, by means of a two-dimensionalautocorrelation approach

This paper evaluates experimentally the performance of a novel axial velocity estimator, the 2D autocorrelator, and its Doppler power estimation counterpart, the 2D zero-lag autocorrelator, in the context of ultrasound color flow mapping. The evaluation also encompasses the well-established 1D autocorrelation technique for velocity estimation and its corresponding power estimator (1D zero-lag autocorrelator), to allow performance comparisons under identical conditions. Clutter-suppressed in vitro data sets from a steady-flow system are used to document the effect of the range gate and ensemble length, noise level and angle of insonation on the precision of the velocity estimates. The same data sets are used to examine issues related to the estimation of the Doppler signal's power. The first-order statistics of power estimates from regions corresponding to flow and noise are determined experimentally and the ability of power-based thresholding to separate flow signals from noise is characterized by means of ROC analysis. In summary, the results of the in vitro evaluation show that the proposed 2D-autocorrelation form of processing is consistently better than the corresponding 1D-autocorrelation techniques, in terms of both velocity and power estimation. Therefore, given their relatively modest implementation requirements, the 2D-autocorrelation algorithms for velocity and power estimation appear to represent a superior, yet realistic, alternative to conventional Doppler processing for color flow mapping     

SURFACE TENSION AND BUOYANCY DRIVEN INSTABILITIES IN A LAYER OF LIQUID TIN HEATED FROM BELOW

The linear theory of Pearson (1958) and Nield (1964) is modified here to study liquid tin and include the finite thermal resistances of the bounding layers of boron nitride, copper and air (∼10^-2 torr) in the experiments of Ginde et al. (1989). The magnitude of the ΔT_c across the layer of liquid tin required for the onset of convection depends on the ratios of the thermal conductivities and thicknesses of the supporting layers of boron nitride and copper to those of the tin.

According to our theory surface tension contributes more than buoyancy to the instability observed experimentally. The critical ΔT_c observed required for the onset of convection in the layer of tin, is up to 25% lower than that predicted, which shows the layer is less stable than the theory indicates. Thus the surface of the tin was uncontaminated, or a significantly larger observed critical ΔT_c would be expected.

The boundary condition on the thermal fluctuations at the base of the supporting layer of copper does not appear to be important in these experiments. However, the thermal resistance of the boron nitride would have to be assumed to be unrealistically large to obtain agreement within experimental error with the theory.     

Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration technique.

The hygienic adequacy of a commercial process for the collection and cooling of beef offals was assessed by a temperature function integration technique. The diverse operations for collection of offals were inspected. The rates of product movement through those operations, and the temperatures of products at the time of their being packed, were determined. From that information, four of the nine product types were selected for examination of their temperature histories during the assembly and cooling of the cartoned products. The products selected encompassed product at near-body and near-air-ambient temperatures at the time of packaging, product in the largest and smallest cartons used in the process, and product with relatively short and long residence times in an unchilled carton stack assembly area. Twenty-one temperature histories were collected for each of the products, and the possible proliferation of an indicator organism, Escherichia coli, calculated for each temperature history. The results were assessed against a temperature function integration criterion derived from studies of beef carcass and cartoned meat cooling processes. Products packaged at near-ambient temperature readily met with the criterion, but products packed at near-body temperatures did not comply. The latter non-compliance was extreme for product packaged in large cartons. However, the principal cause of non-compliance was identified as highly variable cooling conditions in the carton freezing facility. A brief survey of air speeds and temperatures within that facility indicated means by which product cooling could be better controlled.     

Furnierverleimungen mit Fichten-und Kiefernrindenextrakten unter Zusatz von Phenolharz

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Book reviews

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Book reviews