Generalizability of locus of control: A Rep Grid investigation of personality consistency.

Developed 2 measures based on G. A. Kelly's Rep Grid Test, one dealing with personal events and the other with general societal events. Results from 258 undergraduates show that internals used significantly more internal constructs than did externals and that Ss chose more internal constructs on the personal than on the societal measure. Results suggest that the internal-external dichotomy is reflected in and may be mediated by modes of thinking and categorization. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Monitoring Cheddar cheese ripening by chemical indices of proteolysis 1. Determination of free glutamic acid, soluble nitrogen, and liberated amino groups

Summary Freel-glutamic acid (Glu), soluble nitrogen (N), and liberated amino groups (amino-N) were evaluated as indicators of proteolysis and maturation in a study of Cheddar cheese ripening. The analytical methods involved standardized extraction and fractionation procedures, enzymatic determination of Glu, the measurement of N by Kjeldahl and amino-N by a rapid spectrophotometric assay witho-phthaldialdehyde. Cheddar cheeses from two different production plants were stored at both 4° C and 10° C for nine months. All cheeses were periodically analyzed for Glu in an aqueous extract and for N and amino-N in citrate extracts soluble at pH 4.6 and in 12% trichloroacetic acid. All indices correlated well with each other and with the age of the cheese at a highly significant level. It was demonstrated that these parameters are well suited to determine the extent of proteolysis as an indication of the degree of maturity of ripening cheese, thus providing an objective measurement for age classification and raw material control. The convenient assays for Glu ando-phthaldialdehyde-reactive amino-N were proved suitable for routine applications, enabling a fast and sensitive check on the degree of proteolysis in cheese without sophisticated equipment.

---

Beurteilung des Reifungsverlaufes in Cheddarkäse durch chemische Indikatoren des Eiweißabbaus 1. Bestimmung von freier Glutaminsäure, löslichem Stickstoff und freigesetzten Aminogruppen

Zusammenfassung Freie Glutaminsäure (Glu), löslicher Stickstoff (N) und freigesetzte Aminogruppen (Amino-N) wurden als chemische Indikatoren des Eiweißabbaus und Reifegrades von Cheddarkäse in einer Reifungsstudie bewertet. Zwei verschiedene Cheddarkäse unterschiedlicher Herstellung wurden neun Monate bei 4 °C und 10 °C gelagert. Mit standardisierten Extraktionsund Fraktionierungsverfahren wurden alle Käseproben periodisch auf freie Glu im wasserlöslichen Extrakt mit einer enzymatischen Methode und auf N und Amino-N im pH 4,6- und 12% TCA-löslichem Extrakt mit der Kjeldahl-Methode bzw. mit einem schnellen photometrischen Ortho-Phthaldialdehyd(OPA)-Test analysiert. Alle Indikatoren zeigten eine hochsignifikante Korrelation sowohl zueinander als auch zum Käsealter. Es wurde gezeigt, daß diese Parameter zur Bestimmung des Eiweißabbaus als Maß für die Käsereifung gut geeignet sind. Sie ermöglichen damit objektive Meßverfahren für die Altersklassifizierung und Rohwarenkontrolle. Insbesondere die praktischen und bequemen Analysemethoden für Glu und OPA-Amino-N eignen sich für die Routineanwendung und ermöglichen eine schnelle und empfindliche Abschätzung des Proteolysegrades ohne hochentwikkelte komplizierte Apparaturen.

     

Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

This study was conducted to determine the effect of both soy protein and glycerol contents on physico-chemical properties of soy protein isolate-based edible (SPI) films. The aim of this study was to better understand the influence of SPI and GLY contents on the behavior of the physico-chemical properties of soy protein isolate-based films. Films were casted from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of SPI at 6, 7, 8, and 9 (w/w %), glycerol (50%, w/w, of SPI) and SPI at 7 (w/w %), glycerol (40, 60, 70 %, w/w of SPI). Water vapor permeability (WVP), was measured at 25 °C and for four different relative humidities (30–100%, 30–84%, 30–75%, 30–53%). Surface properties and differential scanning calorimetry were also measured. Varying the proportion of SPI and GLY had an effect on water vapor permeability, wetting and thermal properties of SPI films. A synergistic effect of glycerol and protein was observed on the water vapor permeability. Glycerol and RH gradient strongly enhance the moisture absorption rates and permeability of SPI based films. SPI content weakly increases the WVP and does not modify the surface properties. The temperature of denaturation of soy protein decreases glycerol content except for the higher concentration whereas it increases with protein ratio.Industrial relevanceThis topic of research aims to control mass transfers within composite foods or betweenfoods and surrounding media (for instance the headspace in packagings). The targeted applications from this work deals with the food product coating or the coating of paper-based packaging for limiting both the loss of water and flavors by cheese based products. This will allow to maintain the weight of the cheese during “ripening” and commercialization, and also to prevent (off-) flavour dissemination from very odorant cheese as produced in France and Poland.     

Asymmetric Synthesis with N‐Heterocyclic Carbenes. Application to the Copper‐Catalyzed Conjugate Addition

Chiral N‐heterocyclic carbenes are good ligands for the copper‐catalyzed conjugate addition of dialkylzinc reagents to various Michael acceptors. With as little as 4% of chiral ligand, the enantioselectivity may reach 93% on cycloheptenone.     

Large‐scale anaerobic degradation of betaine

Betaine, also known as N,N,N‐trimethyl glycine, is a soluble nitrogenous compound present at significant concentrations in sugar‐beet molasses. Molasses is used as substrate in a wide range of industrial fermentations, for example, alcohol, acid and yeast cell production. Betaine is not consumed to any significant extent during these fermentations and appears to largely pass through the subsequent processing stages, becoming an important constituent of the wastewater produced by these industries. The present study confirmed that betaine is present in large amounts in sugar‐beet molasses (up to 6% w/w) and in the effluent of processes using sugar‐beet molasses as substrate (up to 4.5 g dm⁻³). Betaine appeared to be almost completely degraded in the two full‐scale anaerobic treatment plants sampled. This was confirmed by anaerobic activity tests performed with both acclimated and unacclimated anaerobic sludge. The results obtained suggest the possible involvement of a multistep degradation process, with the likelihood of a nitrogen‐containing intermediate. Finally, although not totally discountable, betaine degradation does not appear to be coupled to sulfate reduction during treatment of high‐sulfate wastewaters. © 1999 Society of Chemical Industry     

Locality-Sensitive Hashing for Chi2 distance

In the past 10 years, new powerful algorithms based on efficient data structures have been proposed to solve the problem of Nearest Neighbors search (or Approximate Nearest Neighbors search). If the Euclidean Locality Sensitive Hashing algorithm, which provides approximate nearest neighbors in a euclidean space with sublinear complexity, is probably the most popular, the euclidean metric does not always provide as accurate and as relevant results when considering similarity measure as the Earth-Mover Distance and 2 distances. In this paper, we present a new LSH scheme adapted to 2 distance for approximate nearest neighbors search in high-dimensional spaces. We define the specific hashing functions, we prove their local-sensitivity, and compare, through experiments, our method with the Euclidean Locality Sensitive Hashing algorithm in the context of image retrieval on real image databases. The results prove the relevance of such a new LSH scheme either providing far better accuracy in the context of image retrieval than euclidean scheme for an equivalent speed, or providing an equivalent accuracy but with a high gain in terms of processing speed.