“BACK THE BID”: THE 2012 SUMMER OLYMPICS AND THE GOVERNANCE OF LONDON

ABSTRACT: The Olympic Park being developed in east London for the 2012 Games is one large urban renewal project among many in the city. The impact of the Games on urban development may be of less significance than the impact on city politics. Bidding for and delivering the Games has contributed to a reassessment of the recent experiment with mayoral government. The article examines these changing representations of the structures of London government that are now seen as a success. Much of the literature on Olympic cities is highly critical of the impact of the games, but the (current) substantial support for London 2012 also needs to be explained. We examine how London has created opportunities for support, and moments and spaces for celebration when political leaders and Londoners can come together around particular representations of themselves and the city.     

The histochemical properties of some periodate-reactive mucosubstances of the pregnant Syrian hamster before and after methylation with methanolic thionyl chloride

The mucosubstances secreted in various tissues of pregnant Syrian hamsters exhibit a wide range of histochemical characteristics. When sections of fixed tissues containing these mucosubstances are treated with a methanolic solution of thionyl chloride for four hours at room temperature, nucleic acid phosphate groups, protein and sialomucin carboxyl groups, and the sulphate groups of many sulphomucins are apparently esterified. In sulphomucins believed to contain carboxyl and sulphate groups, only the sulphate is esterified; the carboxyls (uronic acid groups ?) are left free. If such methylated mucins are saponified (to remove their ester methyl groups) some, but not all, of their histochemical reactions for “free” sulphate are restored. Some desulphation, however, usually occurs during the methylation process. A few sulphated mucins, such as those in the goblet cells of the small intestine, are desulphated completely. The ability to esterify many sulphated mucins without either desulphating them completely or extracting them from the tissue distinguishes methanolic thionyl chloride from the hot methanolic solutions of hydrochloric acid usually used for methylating tissue sections. Moreover, methanolic thionyl chloride solutions are much easier to use. The little chemistry that is at present known about the reactions between methanol and thionyl chloride is insufficient to explain how methanolic thionyl chloride solutions actually methylate polyanionic substances in tissue sections.     

A VERSATILE FOOD RHEOMETER

A new texture test instrument is described that applies linear or rotary deformations, singly or in combination, to food samples. A range of texture test cells and mixing, consistometer or viscometer attachments are adaptable to this apparatus so that many test methods presently used to measure the properties of foods can be performed with the instrument. Different transducers can be installed to detect force, torque, deformation and deformation rate, which are precisely recorded electronically. Environmental and sample temperature controls are built into the equipment. Application of the apparatus is illustrated with measurements of consistency during the formation of wiener emulsions and the rupture property of the wieners.     

Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat

Fresh chicken breast and leg meat samples, which were frozen for 3 months or 6 months at −18°C, were cooked in microwave and convection ovens and then tested for levels of lipid oxidation. After 6 months storage, malonaldehyde in fat from meat samples, as measured by a TBA assay, modified to avoid sample autoxidation, increased 2.5 fold, while the fluorescence excitation (360 nm) and emission (440 nm) spectra increased an average of 34%. Fat from meat cooked in a convection oven averaged 83% higher malonaldehyde concentration and 21% higher fluorescence compared to levels before cooking. Levels of lipid oxidation products in fat from chicken breast and leg meat were not significantly different in microwave compared to convection oven cooking; but certain secondary fluorescent products were higher in meats cooked by convection oven.     

Influence of Pre-Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham

Eight market weight hogs with similar genetic and management background were conventionally slaughtered with the resulting sixteen pork carcass sides randomly assigned to treatments. Four treatments at 2 levels each (2⁴ factorial design) included muscle condition [pre-rigor (hot) or post-rigor (chilled)], mechanical knife blade tenderization [no tenderization or tenderization], vacuum tumbling [continuous or intermittent], and the processing delay time between vacuum tumbling and further processing [no delay time or 20-hr delay]. Results indicated that pre-rigor processed meat tissue exhibited higher pH, water-holding capacity (WHC), and cooked yield characteristics. Mechanical knife blade tenderization consistently increased protein content of the uncooked meat exudate, cooked yield, and palatability characteristics. Tumbling method and processing time had little influence on either uncooked or cooked meat characteristics.     

Nutrient Content of Special Fed Veal Ribeyes

The nutrient content of special fed veal (SFV) was analyzed and compared to previously reported values for veal and beef. Ribeyes of SFV from 8 different U.S. producers were analyzed for moisture, total fat, protein, cholesterol, folacin, thiamin, riboflavin, niacin, B₆, B₁₂, vitamin A, pantothenic acid, 16 amino acids and 8 minerals. Special fed veal was found to be similar in nutrient content to reported values for beef and veal with one exception; the Fe content of SFV was 14–25% of reported values for beef.     

Model for photo-induced long-term drain current transients in GaAs MESFETs

A simple model is presented for the negative drain current transients observed in GaAs MESFETs when subjected to ionizing radiation. The two dominant mechanisms are proposed to be electron trapping under the Schottky gate and in the neutral semi-insulating substrate. The model is suitable for the design and evaluation of radiation-resistant GaAs MESFET integrated circuits using common electrical simulators such as SPICE3.     

Liquid Immiscibility in the Systems X2O-MO-B2O3-SiO2 (X=Na, K; M=Mg, Ca, Ba) and Na2O-MgO-BaO-B2O3-SiO2

The limits of miscibility at 650°C were determined for compositions with the mole ratio SiO₂/B₂O₃=1.07 in the systems X₂O-MO-B₂O₃-SiO₂ (X = Na,K; M = Mg,Ca,Ba) and Na₂O-MgO-BaO-B₂O₃-SiO₂. The form of the miscibility gaps in the quaternary systems is similar to that previously described for the system Na₂O-ZnO-B₂O₃-SiO₂. The topography of miscibility gaps in systems of this type is discussed in detail. The extent of the miscibility gap is correlated with the polarizing power of each cation, X and M (Na > K and Zn ≅ Mg > Ca > Ba) both among the seven quaternary systems and within the single five-component system examined. The possibility of using empirical correlations observed among the quaternary systems to predict the behavior of other compositions, or of more complex systems, is explored.     

Determination of Connective-Tissue Components in Beef Using Simultaneous Equations Based on Amino-Acid Analyses

Collagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy-proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino-acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half-saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au-toclaving were confirmed by histological investigations.     

Light and temperature effects on shoot fruitfulness in Vitis vinifera L. cv. Sultana: Influence of trellis type and grafting

Fruit bud initiation in Sultana is more sensitive to climatic factors than fruit bud initiation in other cultivars. This paper considers historical findings regarding the influence of light and temperature on fruit bud initiation and fruitfulness in view of modern Sultana vineyard management practices.
Past results were reviewed and confirmed by experiments in which variability in vine size and structure was introduced by grafting and modifications of trellis design. Ramsey-grafted vines were consistently less fruitful than own-rooted Sultana, possibly because of a more shaded canopy interior due to greater vegetative growth of vines grafted to Ramsey rootstock. Carbohydrate reserves of node and internode tissue in late winter between node 2 and 18 followed a similar trend along the cane as fruitfulness in the following spring.