Corneo-scleral contact lenses in an uncommon case of keratoconus with high hyperopia and astigmatism

Purpose

To analyse the visual quality achieved by fitting corneo-scleral contact lenses (CScL) in an uncommon case of bilateral keratoconus, high hyperopia and astigmatism.

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid and industrial tunnel-ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m⁻²) and the lowest (4860 ± 38.87 W m⁻²) amount of heat flux, respectively. Despite the amount of heat flux, indirect convection led to crackers with the highest moisture (7.86% vs. 4.82% in clyclotherm) and specific volume, but the lowest hardness. Cyclotherm resulted in crackers with lower specific volume, surface area, porosity, smooth and regular surface. Conversely, the hybrid and ITO ovens showed closer heat flux, leading to crackers with similar moisture content, texture parameters, specific volume, browning and inner porosity. Overall results show the potential of baking using different ovens for modifying the quality parameters of the crackers.     

Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment

Degradation kinetics of monomeric anthocyanins in acerola pulp during thermal treatment by ohmic and conventional heating was evaluated at different temperatures (75–90 °C). Anthocyanin degradation fitted a first-order reaction model and the rate constants ranged from 5.9 to 19.7 × 10⁻³ min⁻¹. There were no significant differences between the rate constants of the ohmic and the conventional heating processes at all evaluated temperatures. D-Values ranged from 116.7 to 374.5 for ohmic heating and from 134.9 to 390.4 for conventional heating. Values of the free energy of inactivation were within the range of 100.19 and 101.35 kJ mol⁻¹. The enthalpy of activation presented values between 71.79 and 71.94 kJ mol⁻¹ and the entropy of activation ranged from −80.15 to −82.63 J mol⁻¹ K⁻¹. Both heating technologies showed activation energy of 74.8 kJ mol⁻¹ and close values for all thermodynamic parameters, indicating similar mechanisms of degradation.     

Priming Crime and Activating Blackness: Understanding the Psychological Impact of the Overrepresentation of Blacks as Lawbreakers on Television News

Two experiments examined the extent to which U.S. viewers' perceptions that Blacks face structural limitations to success, support for the death penalty, and culpability judgments could be influenced by exposure to racialized crime news. Participants were exposed to a majority of Black suspects, a majority of White suspects, unidentified suspects, and noncrime news stories. In addition, participants' prior news viewing was assessed. In Study 1, heavy news viewers exposed to unidentified perpetrators were less likely than heavy news viewers exposed to noncrime stories to perceive that Blacks face structural limitations to success. In addition, heavy news viewers exposed to unidentified perpetrators were more likely than heavy news viewers exposed to noncrime stories to support the death penalty. In Study 2, participants exposed to a majority of Black suspects were more likely than participants exposed to noncrime stories to find a subsequent race-unidentified criminal culpable for his offense. In addition, heavy news viewers were more likely to exhibit the above effect than light news viewers. The methodological and theoretical implications of these findings are discussed in light of chronic activation and the priming paradigm.     

Electrochemical oxidation of hydroquinone, resorcinol, and catechol on boron-doped diamond anodes

The electrochemical oxidation of aqueous wastes polluted with hydroquinone, resorcinol, or catechol on boron-doped diamond electrodes has been studied. The complete mineralization of the organic waste has been obtained independently of the nature of each isomer. No aromatic intermediates were found during the treatment, and solely aliphatic intermediates (carboxylic acids C4 and C2, mainly) were detected in the three cases. Although as from the bulk electrolyses study no differences in the electrochemical oxidation of dihydroxybenzenes seem to exist, different voltammetric behavior between resorcinol and the other two isomers was obtained in the voltammetric study. Catechol and hydroquinone have a reversible quinonic form, and a cathodic reduction peak appears in their voltammograms. The characterization of the first steps in the electrochemical oxidation of the three dihydroxybenzenes showed the formation of a larger number of intermediates in the oxidation of catechol, although no carbon dioxide was detected in its oxidation. Conversely, the oxidation of resorcinol and hydroquinone lead to the formation of important concentrations of carbon dioxide. The nondetection of aromatic intermediates, even if small quantities of charge are passed, confirms that the oxidation must be carried out directly on the electrode surface or by hydroxyl radicals generated by decomposition of water.     

Pig sire type and sex effects on carcass traits,meat quality and physicochemical and sensory characteristics of Serrano dry‐cured ham

This study demonstrates that improvements in animal line selection by breeding enterprises exert a strong effect on carcass traits, meat quality and sensory characteristics of Serrano dry‐cured ham. A total of 461 pigs from the offspring of a Duroc (DU) × Landrace (LD) sow mated with two DU boars and a DU × Large White (LW) boar from three breeding enterprises were evaluated. The two DU terminal sires were significantly different (P < 0.05) in carcass conformation, backfat thickness, ham and loin yields, raw ham traits, myoglobin concentration and total pigments formed during the curing process; in addition, the two lines provided different percentages of hams (54 vs 91%) with sufficient subcutaneous fat and weight to manufacture dry‐cured Serrano hams using a slow ripening process (11 months). The DU × LW sire had the best carcass and ham traits from an economic standpoint and obtained highest scores for sensory characteristics of Serrano ham evaluated by a trained panel test; furthermore, this line provided 84% of total hams suitable for manufacturing Serrano hams by a slow process. When the sex effect was analysed, carcass and ham traits of females were more favourable, but females presented a higher incidence of pale, soft and exudative (PSE) meat and a lower percentage of hams with sufficient subcutaneous fat and weight to produce Serrano hams using a slow ripening process (61% for females and 91% for castrates). On the other hand, castrates provided Serrano hams cured by a slow procedure with better organoleptic characteristics than females. Right and left hams were similar. Copyright © 2005 Society of Chemical Industry     

Effect of freezing/thawing conditions and long‐term frozen storage on the quality of mashed potatoes

The effects of freezing temperature (−80, −40 or −24 °C) and thawing mode (microwave or overnight at 4 °C) on quality parameters of mashed potatoes made from tubers (cv Kennebec) and from potato flakes were examined, as was the effect of long‐term frozen storage on the quality of mashed potatoes. Mashed potatoes were tested for texture profile analysis (TPA) and cone penetration, oscillatory and steady rheometry, colour, dry matter, Brix and sensory analyses. In natural mashed potatoes, TPA hardness and oscillatory parameters showed that processing resulted in a softer product than the fresh control. The parameters were lower in the samples thawed at 4 °C than in those thawed by microwave at all the freezing temperatures used, which may be ascribed to gelatinisation of the starch released from damaged cells. Differences from the freshly prepared product decreased when the samples were frozen at −80 °C and thawed by microwave. No difference was found in sensory acceptability between samples frozen at −80 and −40 °C, which probably reflects the panellists' mixed preferences for air‐thawed versus microwave‐thawed samples. Increasing the time in frozen storage led to a natural mash with a firmer texture, higher L*/b* value and Brix; nonetheless, panellists found the samples at 0, 3 and 12 months of frozen storage equally acceptable. In commercial mash, penetration and oscillatory parameters showed that processing made for a firmer product than the fresh control, probably owing to retrogradation of gelatinised starch. Thawing mode had a significant effect on parameters, which were lower in the samples thawed at 4 °C. The structure and quality of commercial mash was more detrimentally affected by freezing and, therefore, we would not recommend either freezing or frozen storage of this mashed potato in the used conditions. Natural mash made from Kennebec potatoes should be frozen quickly and thawed by microwave in the conditions described to obtain a product more similar to that freshly made. If the samples are frozen by air blasting at −40 °C, the product can withstand frozen storage for one year. Copyright © 2005 Society of Chemical Industry