Opening the POD: A therapeutic application of Husserl's phenomenology.

Draws a distinction between meaning-oriented and object-oriented therapies. The method of E. Husserl (1931) is directly applied to a wide range of psychological problems and a phenomenon becomes manifest that is characterized as phenomenologically observable dictate (POD). This POD is the source of a variety of undesirable cognitions, feelings, and memories. After the isolation of a POD is accomplished, a specific technique can be used to address and dispose of it as though it were a physical object. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Effects of Insect Herbivory on Bilberry Production and Removal of Berries by Frugivores

The evolutionary purpose of a fleshy fruit is to attract seed dispersers and get the seeds dispersed by frugivorous animals. For this reason, fruits should be highly rewarding to these mutualists. However, insect herbivory can alter plant reproductive success e.g. by decreasing fruit yield or affecting the attractiveness of the fruits to mutualistic seed dispersers. Under natural conditions, we tested the effects of experimental larval-defoliation on berry ripening and consumption of a non-cultivated dwarf shrub, the bilberry (Vaccinium myrtillus L.), which produces animal-dispersed berries with high sugar and anthocyanin concentration. Bilberry ramets with high fruit yield were most likely to have their berries foraged, indicating that frugivores made foraging choices based on the abundance of berries. Moreover, the probability for berries being foraged was the lowest for non-defoliated ramets that grew adjacent to larval-defoliated ramets, even though larval-defoliation did not affect the biochemical composition (total concentrations of anthocyanins, sugars and organic acids) or the probability of ripening of berries. We hypothesise that the lower probability for berries being foraged in these ramets may be a consequence of rhizome- or volatile-mediated communication between ramets, resulting in a priming effect of the herbivore defence and lower attractiveness of the non-defoliated ramets.     

Learning game for improving forklift drivers’ safety awareness

Cognition, Technology & Work - Forklift drivers in in-house logistics are at a high risk of occupational injuries. This study piloted a video-based learning game for forklift drivers, designed...     

Development of Individual Differences in Reading: Results From Longitudinal Studies in English and Finnish.

The authors examined individual differences in reading development in English and Finnish. English-speaking Canadian children were assessed once per year in Grades 1-5, and Finnish children were assessed twice per year in Grades 1-2. Results from latent growth curve and simplex analyses showed that initial status was generally negatively associated with subsequent growth and that, although stable, individual differences were more likely to significantly decrease than to increase across the measurement points. Growth mixture models identified multiple groups of children whose reading development followed distinct patterns. The results indicate that it is possible for educational systems to significantly reduce individual differences in basic reading skills during early reading development. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Printed organic diode backplane for matrix addressing an electrophoretic display

An organic matrix diode backplane for driving an electrophoretic display with an unpatterned front plane electrode is reported. Using thin film diodes instead of transistors as the active components in the pixels enable the backplane to be manufactured using roll-to-roll compatible printing processes. The backplane functionality is demonstrated in an electrophoretic display using 16 copper pixel electrodes, each of which is connected to two printed organic diodes. The printed diodes have sputtered copper cathodes and printed silver anodes. The diodes and pixels are arranged in a lateral 4 by 4 matrix structure with a dielectric layer separating the row and column electrodes. The dielectric, semiconductor and silver layers are all printed using a laboratory-scale rotary gravure press. The display module is finalized by laminating the front plane material onto the backplane.     

Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Bilberries (Vaccinium myrtillus L.) and black currants (Ribes nigrum L.), dark blue berries rich in anthocyanins, were processed with an aid of commercial pectinolytic enzyme preparations, and the effect of processing on berry anthocyanins was investigated. The enzyme preparations were dosed based on their polygalacturonase activity from 1 to 100 nkat/g of berry mash. The juice yields were determined by weighing, and anthocyanin analyses were performed with HPLC. The bilberry and black currant juice yields increased significantly in enzyme-aided treatments with comparison to control, even with the lowest (1 nkat/g) polygalacturonase dosage. The anthocyanin yield increased by up to 83% for bilberries and up to 58% for black currants in enzyme-aided treatments as compared to control. The results showed that higher polygalacturonase dosage was needed for black currant to achieve the maximal juice and anthocyanin yields than for bilberries. The stability and the profile of extracted anthocyanins were greatly affected by the glycosidase side activities present in the enzyme preparations, which were able to hydrolyze certain anthocyanins to the corresponding aglycones. In addition, the data indicate that anthocyanidin rutinosides were more easily extracted than those of glucosides, which prevailed over the arabinosides and galactosides. Thus, prior to processing it is important to know the intact anthocyanin structures of the raw material, and the activity profile of the enzyme preparation to obtain optimal anthocyanin extractability and enzyme dosage.     

Removal of metals and anions from drinking water by ion exchange

Five organic and two inorganic ion exchangers were evaluated for the removal of metals and anions from water of two drilled wells. Sodium titanate (CoTreat) and a chelating aminophosphonate resin were the most efficient exchangers in removing transition metals from the total of 1800 bed volumes processed. CoTreat was the best for almost all of the transition metals. The breakthrough level of manganese was below 1% with CoTreat even when its concentration in the feed water was high (1 mg/l). The weak acid cation resin took up transition metals relatively efficiently. Somewhat unexpectedly, the cation exchangers also removed arsenic from water. Arsenic may have been sorbed on iron species, which again was adsorbed and filtered by the exchanger beds. Most of the cation exchangers took up calcium and magnesium at low processing capacities (<400 BV), and the strong base anion resin took up nitrate, bromide and sulphate very efficiently below 700 bed volumes. Neither chloride nor fluoride was taken up by the exchangers tested.     

FLAVOR ENCAPSULATION AND RELEASE CHARACTERISTICS OF SPRAY-DRIED POWDER BY THE BLENDED ENCAPSULANT OF CYCLODEXTRIN AND GUM ARABIC

The flavor inclusion powder was prepared by spray drying, using the combined encapsulation method of inclusion by β-cyclodextrin (β-CD) and emulsified by gum arabic (GA). d-Limonene and ethyl n-hexanoate were used as model flavors. The application of high pressure by Microfluidizer to the mixture of flavors and β-CD slurry was an effective means of forming inclusion complex. Flavor retention during spray drying under various compositions of the encapsulants was investigated. The flavor retention using the blended encapsulant was increased by adding GA in the encapsulant. The characteristics of release of encapsulated flavor during storage were evaluated at 50°C and 75% of relative humidity. The release rate of flavor in spray-dried powder depended on kinds of the flavors and composition of the encapsulant. The blending MD and β-CD in the feed liquid decreased the release rate of flavors. The rate of release of flavor was analyzed by Avrami's Equation.