Autonomy and the socialisation of architects

The socio-cultural production of architects' identities, and their professional personas, is a lively source of continuing debate. At one extreme, there is the claim to autonomy that highlights the distinctiveness of architecture and its cultural and disciplinary specificity. This view is challenged by those who emphasise architects' dependence, for acting and actions, on their embeddedness into collective, social, settings and relationships. In the paper, we consider what it may mean to be ‘autonomous of’ and ‘dependent on’ in relation to the actions of architects. There is limited specification in architectural writings about what autonomy and dependence are, and we suggest that there is a need not to discount such terms, but to reformulate them by recognising that the socially constructed self is an integral part of individual action. In this respect, we seek to amplify, and evaluate, the concept of relational autonomy that distances the notion of autonomy from individualistic, under-socialised, accounts of architects and their practices. Referring to three empirical examples of practice, we amplify this understanding by, first, outlining what a relational autonomous approach to architecture might entail, and, secondly, assessing how far it may enable a conception of the practices of architects in ways whereby, following Tony Fry's observations, they are conceived as much broader than ‘the specificity of any particular activity’ that expresses their existence.     

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg⁻¹) and low-fat (100 g kg⁻¹) bologna sausage. High-fat sausages were harder and chewier than low-fat sausages. Lower fat contents were accompanied by a significant reduction in the cooking loss and purge loss. Binding properties were not affected ( P> 0·05) by final internal cooking temperature. In general, Hunter colour parameter a values were higher in low-fat samples subjected to a high final internal cooking temperature than in those cooked up to only 63°C. High internal temperatures produced harder meat emulsions, an effect which was more pronounced in high-fat than in low-fat sausages. Cohesiveness and springiness of sausages was not affected ( P> 0·05) by heat treatment. There were no major variations in textural parameters as a result of chilled storage.     

Comparison of the antioxidative properties of caffeic and chlorogenic acids

The antioxidative properties of caffeic and chlorogenic acids during autoxidation of triacylglycerols of sunflower oil at 100 °C were compared. The effects of the two acids within the concentration range 2.8–56.5 × 10⁻⁴ M (50–2000 ppm) were investigated. The stabilization factor (F) as a measure of the effectiveness of the antioxidants and the oxidation rate ratio (ORR) as a measure of their strength were determined. It was found that at concentration 2.8 × 10⁻⁴ M, the effectiveness and the strength of the two acids were practically the same, while at higher concentrations caffeic acid appeared as a much more effective and stronger inhibitor. The analysis of the kinetic data obtained showed that chlorogenic acid and its radicals participated more readily in side reactions with the hydroperoxides and the lipid substrate than caffeic acid and its radicals did.     

Anti-oxidant activity and mechanism of action of trans-resveratrol in different lipid systems

The anti-oxidative properties of trans -resveratrol were studied in the concentration range 0.02–0.20% (8.8 × 10⁻⁴–8.8 × 10⁻³  M ) during autoxidation of pure triacylglycerols of lard (TGL) and of pure triacylglycerols of sunflower oil (TGSO), as well as of commercial sunflower oil at 100 °C. In sunflower oil trans -resveratrol showed no anti-oxidative activity. In pure lipid systems trans -resveratrol considerably retarded the oxidation process, the effect being stronger in the less oxidizable substrate (TGL). The effectiveness (stabilization factor F ), strength (oxidation rate ratio, ORR) and activity ( A = F /ORR) of the different anti-oxidant concentrations were determined. The activity A was found to increase dose dependency as follows: A =3750–15425 for TGL, A =79–207 for TGSO. The participation of trans -resveratrol in the side reactions of inhibited oxidation was discussed.     

Quantification of Pizza Baking Properties of Different Cheeses,and Their Correlation with Cheese Functionality

The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.     

Photoreduction of Shewanella oneidensis Extracellular Cytochromes by Organic Chromophores and Dye‐Sensitized TiO2

The transfer of photoenergized electrons from extracellular photosensitizers across a bacterial cell envelope to drive intracellular chemical transformations represents an attractive way to harness nature's catalytic machinery for solar‐assisted chemical synthesis. In Shewanella oneidensis MR‐1 (MR‐1), trans‐outer‐membrane electron transfer is performed by the extracellular cytochromes MtrC and OmcA acting together with the outer‐membrane‐spanning porin ? cytochrome complex (MtrAB). Here we demonstrate photoreduction of solutions of MtrC, OmcA, and the MtrCAB complex by soluble photosensitizers: namely, eosin Y, fluorescein, proflavine, flavin, and adenine dinucleotide, as well as by riboflavin and flavin mononucleotide, two compounds secreted by MR‐1. We show photoreduction of MtrC and OmcA adsorbed on Ru^II‐dye‐sensitized TiO₂ nanoparticles and that these protein‐coated particles perform photocatalytic reduction of solutions of MtrC, OmcA, and MtrCAB. These findings provide a framework for informed development of strategies for using the outer‐membrane‐associated cytochromes of MR‐1 for solar‐driven microbial synthesis in natural and engineered bacteria.     

Validation of Tuba1a as Appropriate Internal Control for Normalization of Gene Expression Analysis during Mouse Lung Development

The expression ratio between the analysed gene and an internal control gene is the most widely used normalization method for quantitative RT-PCR (qRT-PCR) expression analysis. The ideal reference gene for a specific experiment is the one whose expression is not affected by the different experimental conditions tested. In this study, we validate the applicability of five commonly used reference genes during different stages of mouse lung development. The stability of expression of five different reference genes (Tuba1a, Actb Gapdh, Rn18S and Hist4h4) was calculated within five experimental groups using the statistical algorithm of geNorm software. Overall, Tuba1a showed the least variability in expression among the different stages of lung development, while Hist4h4 and Rn18S showed the maximum variability in their expression. Expression analysis of two lung specific markers, surfactant protein C (SftpC) and Clara cell-specific 10 kDA protein (Scgb1a1), normalized to each of the five reference genes tested here, confirmed our results and showed that incorrect reference gene choice can lead to artefacts. Moreover, a combination of two internal controls for normalization of expression analysis during lung development will increase the accuracy and reliability of results.     

Zero‐Modified Geometric INAR(1) Process for Modelling Count Time Series with Deflation or Inflation of Zeros

In this article, we propose a first‐order integer‐valued autoregressive [INAR(1)] process for dealing with count time series with deflation or inflation of zeros. The proposed process has zero‐modified geometric marginals and contains the geometric INAR(1) process as a particular case. The proposed model is also capable of capturing underdispersion and overdispersion, which sometimes are caused by deflation or inflation of zeros. We explore several statistical and mathematical properties of the process, discuss point estimation of the parameters and find the asymptotic distribution of the proposed estimators. We also propose a test based on our model for checking if the count time series considered is deflated or inflated of zeros. Two empirical illustrations are presented in order to show the potential for practice of our zero‐modified geometric INAR(1) process. This article contains a Supporting Information.