Making scents of transition: smellscapes and the everyday in "old" and "new" urban Poland

In this article, the growing body of literature on transition within central and eastern Europe is developed by exploring how discussing the senses may illuminate the experience of change to post-socialism for urban dwellers. After situating the study within the rich ethnographic heritage on urban transition, the key tenets of ‘geographies of smell’ are outlined as a means of inquiry which emphasises the lived, sensually embodied experience of transition. The empirical study is focused upon the interrogation of the meanings created by, and attached to, olfactory experience in contemporary Poland, discussing three motifs that highlight the symbolic and transformative role of smell in relation to transition. In understanding smell as playing an active role in the creation of meaning, not only are current debates surrounding geographies of smell extended, but it is argued that addressing the relatively neglected sensual dimension of the social provides an avenue into more nuanced dimensions of urban transition.     

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.     

SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS

Boneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum-packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum-packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL-dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.     

By-inspection analysis of switched-capacitor networks †

The recent advances in implementation of analogue MOS switched-capacitor (SC) networks have established a need for new methods of analysis of these circuits. In this paper an analysis method of SC networks operating with an n-phase clock is presented. The method is based on a building block approach which facilitates the derivation of a z-domain equivalent circuit. The equivalent circuit is then analysed using the flow-graph technique.     

SOME REMARKS ON FLOWS IN CHANNELS WITH PERIODIC ABRUPT EXPANSIONS

Flow in a certain class of plane and axisymmetrical periodic channels have been theoretically and experimentally examined. The general properties of solution of the stationary Navier-Stokes equation in such flows have been formulated. The results of experiments have been analysed with help of the Forchheimer equation. Some general remarks on the Darcy law and the Forchheimer equation applicability basing on presented theory and visualization of examined flows have been also formulated.     

Photocrosslinking of solvent-based acrylic pressure-sensitive adhesives (PSA) by the use of selected photoinitiators type I

This study investigated the photocrosslinking of solvent-based acrylic pressure-sensitive adhesives (PSA) containing selected photoinitiators type I, known as α-cleavage photoinitiators. Photocrosslinking of PSA, especially of acrylic PSA, is well established crosslinking process using the UV radiation technology. UV-initiated crosslinking of acrylic PSA allows the synthesis of the wide range of UV-crosslinkable PSA with the interesting features. Especially, the important balances of properties such as adhesive and cohesive strength which are typically critical for the application performance can be achieved by this technology. The selection of suitable photoinitiator plays an important role to obtain the optimum properties of acrylic PSA including tack, peel adhesion, and shear strength. In this study, the investigations on different saturated conventional photoinitiators of type I for solvent-based PSA were carried out. The effects of photoinitiator concentration, UV crosslinking time and UV dose on the tack, peel strength, and shear strength were explored in detail for guiding the choice of photoinitiators to fabricate advanced PSA for industrial usage.     

BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON

This study was conducted to evaluate the effects of belly thickness on processing, sensory and visual characteristics, moisture and fat of bacon made from 45 bellies of various thicknesses. Belly thickness had a linear effect (P < 0.05) on raw, cured, and cooked weights, and water and fat content. A linear relationship (P < 0.05) was observed between belly thickness and slice integrity, appearance, and lean-to-fat ratio of bacon. Saltiness, texture and mouthfeel, bacon flavor intensity, and off-flavor intensity were unrelated to raw belly thickness.     

RADIOASSAY OF FOLACIN IN FOODSTUFFS

A commercial radioassay kit for folate (Radio-chemical Centre Amersham, England), produced for clinical analysis, has been tested for folacin assay in foodstuffs. The binding capacity of porcine binder was determined for different folates and compounds interfering with the microbiological assay. Recovery of standard addition of N⁵-methyltetrahydrofolate to the foodstuffs extracts estimated by radioassay varied from 96 to 105%.     

Thermal Denaturation of Hen Egg White Studied by Chromatographic and Immunochemical Techniques

The course of thermal denaturation of hen egg white at 70°C was studied in detail by fast gel chromatography on Superose 12 and by immunochemical techniques. The mechanism of thermal denaturation differed depending on the pH of the environment. The aggregation of protein at the beginning of heat treatment was typical at pH 5 while at pH 9 the breakdown to smaller fragments prevailed. The chromatographic method for the determination of thermally undamaged (native) ovalbumin correlated well with the immunochemical method.