BEHAVIOR PROBLEMS OF CHILDREN AS VIEWED BY TEACHERS AND THE CHILDREN THEMSELVES.

THE 50 BEHAVIORS ORIGINALLY USED BY WICKMAN ON ADULTS WERE RATED ON A 4-POINT SCALE OF SERIOUSNESS BY 455 BOYS AND 456 GIRLS IN GRADES 7-12. BY SEX AND GRADE LEVEL, THE FREQUENCIES IN EACH CELL WERE COMPARED BY CHI-SQUARE TESTS OF INDEPENDENCE TO FREQUENCIES SIMILARLY GENERATED BY THEIR TEACHERS. CONSIDERING THE 20 BEHAVIORS RATED MOST AND LEAST SERIOUS BY THE STUDENTS, DISAGREEMENT WAS OBSERVED BETWEEN BOYS AND GIRLS, AMONG GRADES, AND BETWEEN STUDENTS AND TEACHERS. SOME OF THE BEHAVIORS GAVE RISE TO MORE DISAGREEMENTS THAN OTHERS. THE RELATIVE ORDERS OF THE BEHAVIORS AS RANKED BY STUDENTS AND TEACHERS WERE COMPARED TO THE ORDER ESTABLISHED BY WICKMAN'S ORIGINAL TEACHER GROUP. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef

Six batches of ground beef, approximately 10, 15, or 20% fat, were fabricated from flanks (lean and fat trim) of electrically stimulated-hot boned (ESHB) or conventionally chilled (CC) beef sides. Patties (2.5 × 7.6 × 8.2 cm) from each batch were modified broiled for 35 min at 177°C. Generally, ESHB and CC products were comparable in cooking and sensory properties and in microbial counts of raw products. ESHB products had slightly higher cooking losses, more intense beef flavor, and were slightly juicier than CC products. Small differences between ESHB and CC products more often were attributable to fat content than to processing treatment (ESHB or CC).     

Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

SUMMARY: A completely randomized design was followed to evaluate 48 roasts posterior third of the loin) from 12 Duroc and 12 Poland China barrows. Antemortem treatment of pigs produced "normal", pale-soft-exudative (PSE) and dark-firm-dry (DFD) longissimus dorsi (LD) muscle. Meat was roasted at 350°F to an internal temperature of 167°F and evaluated by organoleptic and selected objective measurements. There was no significant organoleptic preference for one type ("normal", PSE, DFD) of LD. Also, differences among types of muscle were not significant for roasting time, volume of press fluid or total moisture (press method); whereas roasting losses, total moisture (Brabender) and pH of LD were affected significantly by type of muscle. In general, there were significant ( P < 0.05) differences between PSE and DFD muscle, and between "normal" and DFD muscle. DFD muscle exhibited the smallest roasting loss and greatest total moisture, whereas PSE muscle had the greatest roasting loss and least total moisture. DFD muscle rated highest in pH and lowest in Warner-Bratzler shear value. LD from Durocs was more tender ( P < 0.05), had a higher ( P < 0.05) pH, and contained less (P < 0.01) total moisture (Brabender) than LD from Poland Chinas. Cooking losses were greater (P < 0.05) for roasts from Durocs than for roasts from Poland Chinas.     

EFFECT OF MICROBIAL ADSORPTION AT THE GAS/LIQUID INTERFACE ON OXYGEN ENHANCEMENT FACTORS

The adsorption of micro-organisms at the gas/liquid interface causes both an increase in the oxygen respiration rate and a decrease in the oxygen diffusion coefficient near the interface. An increase in the oxygen consumption rate increases the oxygen mass transfer rate into the bacterial broth but a decreased oxygen diffusion coefficient reduces the mass transfer rate. These two factors must be taken into account when enhancement factors are calculated.     

A General Structure for Coincidence Twist Grain Boundaries in Rock-Salt-Structured Oxides

The structures of three [OOl] coincidence twist grain boundaries were calculated for NiO. The symmetry of the structures enables the probable low-energy configurations for a series of such boundaries to be deduced. The interfaces have a reduced density of ions in the boundary plane and achieve a maximum amount of undistorted lattice rotated halfway between the conflgurations of the upper and lower grains.     

Intestinal Flora and Chicken Flavor

SUMMARY– Chickens, including those reared under germfree, gnotobiotic (in contact only with Clostridium perfringens, Escherichia coli , and Streptococcus faecalis) or conventional conditions were compared for flavor utilizing the triangle taste testing technique. Dark and light meat were evaluated separately. The results of these tests indicated a highly significant difference between the flavor of germfree and conventional chicken meat, a difference of lower significance between gnotobiotic and conventional chicken meat and no significant difference between the -flavor of gnotobiotic and germfree chicken meat. Meat from the conventionally-reared chickens had a stronger and more characteristic chicken flavor than that from germfree chickens. These results indicate that bacteria present in the intestinal tract do affect flavor of the meat of the chicken.