Problems in the application of structural equation modeling: Comment on Randhawa, Beamer, and Lundberg (1993).

Critique methodological aspects of B. S. Randhawa's et al (see record 1993-23567-001) structural equation modeling (SEM) of relations between self-efficacy, attitudes, and achievement in mathematics. Major findings of their study were that self-efficacy mediated the effects of attitudes on achievement and that self-efficacy and attitudes were more strongly related to achievement for boys than for girls. The authors' reanalysis of their data does not substantiate these conclusions. Rather, it identifies inappropriate applications of SEM and the consequent misinterpretations of results. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Concentration dependence of thermodynamic interaction parameters in a polymer-polymer-solvent system

Summary The concentration dependence of Thermodynamic Interaction Parameters is reported for the system Polystyrene (PS, M_{W 3}=4.4 · 10⁵) — Polybutylmethacrylate (PBMA, M_{W 2}=2.7 · 10⁵) — CCl₄.     

Hygrothermal and mechanical model of concrete at high temperature

A computational model allowing for the thermohygrometric and mechanical analysis of concrete structures at high temperature by means of the finite element method is presented. The model includes creep coupled with damage and related cross-effects due to hygrothermal behaviour. A comparison between experimental tests performed by Bažantet al. on concrete cylinders at high temperature and the numerical results obtained from the model presented are shown.

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Résumé On présente un modèle pour l’analyse thermohygrométrique et mécanique des structures en béton à haute température au moyen de la méthode des éléments finis. Ce modèle inclut le fluage associé à l’endommagement et les effets reliés au comportement hygrothermique. On présente une comparaison entre des résultats des essais réalisés par Bažantet al. sur des cylindres en béton à haute température et les résultats numériques obtenus du modèle.

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Editorial Note Dr. Carmelo Majorana is a RILEM Senior Member and a corresponding member of TC 114-CCS on Computer Programmes for Creep and Shrinkage Prediction. Prof. Bernhard Schrefler is a RILEM Senior Member.     

The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; control diet with 6% of oil blend (CO); control with 2.5% of grape seed extract (GS); control with 2.5% of grape seed extract and 6% of oil blend (GSO); control with 25% of Cistus ladanifer (an aromatic bush widespread in Portugal; CL); control with 25% of C. ladanifer and 6% of oil blend (CLO). The muscle longissimus dorsi was then subjected to the analysis of volatile compounds (SPME–GC/MS). The CLO diet increased the concentration of heptanal, 3-hydroxy-2-butanone and 2-ethyl-phenol in muscle compared to the CL diet. When lambs received the CL diet, their meat contained lower amounts of 4-heptenal compared to the other treatments. The meat of the GS and GSO lambs contained similar amounts of volatile compounds deriving from lipid oxidation (such as heptanal, 2-nonenal, 4-heptenal and 3-hydroxy-2-butanone). These results indicate that in the presence of grape seed extract, oil supplementation did not enhance the production of lipid-derived volatile compounds. Verbenone and 2,2,6-trimethyl-cyclohexanone were detected only in the meat of the Cistus-fed lambs, suggesting that these compounds could be markers of feeding Cistus-containing diets. Meat volatile compounds profile allowed to discriminate between the lambs receiving C. ladanifer and those not receiving this bush in the diet.     

Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

Meat freshness has been monitored by various microbiological, chemical and sensorial indices. However, these methods are slow and not suited to automation. Infrared spectroscopy is one of the most convenient analytical tools which could be used to monitor the evolution of food quality. The aim of this work was to investigate the ability of both NIR (Near Infrared) and MIR (Mid Infrared) spectroscopy to follow meat freshness decay. The minced beef was packaged in high-oxygen modified atmosphere (30% CO₂ and 70% O₂) and stored at three temperatures. Spectra were collected by Fourier-Transformation (FT)-NIR and FT-IR instruments. PCA, applied to the data, was able to discriminate samples on the basis of storage time and temperature. The modelling of PC scores versus time allowed the setting of the time of initial freshness decay for the samples (6–7 days at 4.3 °C, 2–3 days at 8.1 °C and less than 1 day at 15.5 °C).     

Impact of shelf life on content of primary and secondary metabolites in apple (Malus domestica Borkh.)

In this study, we evaluated the changes in apple fruit quality during shelf life. After a month of cold storage, apples of cultivars "Jonagold" and "Golden Delicious" were exposed to ambient temperatures for 21 d, with subsequent sampling every 3 or 4 d. Fruit firmness, changes in amounts of sugars, malic acid, and phenolics were observed during shelf life. Chemical analyses were done with HPLC-PDA system. An interchange between various sugars was noticed, but in general, the sum of sugars remained at the same level. The content of malic acid remained stable or dropped, resulting in sweeter fruit. Levels of phenolics were more constant in the pulp of both cultivars analyzed, while in the peel, the changes were more pronounced. In the pulp, a peak in the content of hydroxycinnamic acids and flavanols was noticed on the 2nd or 3rd sampling and afterwards, the amounts remained constant. In the peel an initial decrease of all analyzed phenolic groups was observed in both cultivars, however it was more pronounced in "Jonagold." It can be concluded that changes in primary and secondary metabolites are not the main reason for the lower quality of fruit exposed to ambient temperatures. On the other hand, fruit firmness might be the limiting factor for shelf life duration.     

NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

Fifteen micro-fermentation trials were conducted during the 2008 vintage harvest in the Valtellina (Northern Italy) viticultural area. During fermentation, the spectra were achieved in the near and mid-infrared region by a FT-NIR spectrometer and a FT-IR spectrometer, respectively. Samples were also analysed by using chemical methods to evaluate sugars (glucose and fructose), alcohols (ethanol and glycerol) and phenolic compounds (total phenolics, total anthocyanins and total flavonoids). The pretreated spectral data were processed using principal component analysis. After feature selection by the algorithm SELECT, linear discriminant analysis (LDA) was applied to spectral data as a classification technique, to predict the fermentation stage from initial to final phase. Moreover, partial least square regression was used to predict sugar content, ethanol, glycerol and phenolic compounds simultaneously. LDA results, characterised by a high percentage of correct classification (87% and 100% as average value in prediction for NIR and MIR spectroscopy, respectively), showed that samples belonging to a particular fermentation step could be correctly classified. Good calibration models for the prediction of the main compositional changes during alcoholic fermentation were obtained with both FT-NIR and FT-IR, suggesting that either instruments could be used to evaluate online and simultaneously these compounds in red wine.     

Direct <Emphasis Type="SmallCaps">d</Emphasis>-Glucose Oxidation over Noble Metal Nanoparticles Introduced on Polymer and Inorganic Supports

In the present work, nanocatalysts prepared on inorganic supports (zeolites) were investigated in d-glucose oxidation and compared to systems supported on polymer (hypercrosslinked polystyrene (HPS)) previously described. Catalytic activities and selectivities were measured under various reaction conditions. The selectivity of d-glucose oxidation and activity of both Pd-containing zeolites and HPS-Ru were similar (99.7% and TOF 0.013–0.014 mol/(mol Me s)). Physicochemical analysis X-ray photoelectron spectroscopy, liquid nitrogen physisorption, diffuse reflectance infrared Fourier transform spectroscopy of adsorbed CO for metal sites evaluation, CD₃CN for acid sites evaluation showed that Pd species were in oxidic form, while Ru species were in oxidic and reduced form. The catalytic activity decreased when acidic sites were present in Pd-containing zeolites.     

Gelcasting of dense and porous ceramics by using a natural gelatine

An improved gel-casting procedure was successfully exploited to produce porous ceramic bodies having controlled porosity features in terms of mean pore size, total pore volume as well as pore geometry. The gel-casting process in which a natural gelatine for food industry is used as gelling agent was firstly set-up to prepare dense alumina and zirconia components. Then, commercial PE spheres, sieved to select proper dimensional ranges, were added to the starting slurries as pore-forming agent. Both alumina and zirconia porous bodies were then produced, having a porosity ranging between 40 and 50 vol%. The fired components were characterised by spherical pores surrounded by highly dense ceramic walls and struts, having a homogeneous and fine microstructure. Their mean pore size was directly dependent on the sieved fraction of the starting PE spheres selected as pore-forming phase.