EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS

The effect of thermal processing on thiamine retention, in vitro protein digestibility, amino acid composition, and sensory attributes ofperiwinkle-in- brine (PIB), periwinkle-in-sauce (PIS), and periwinkle-in-egusi soup (PES) with F_o- Values of 4.5, 6.4 and 7.2 mm, respectively, were investigated at pH of 5.8 and temperature range of 104- 121.1C. Thiamine losses were 55.2–7.4%, 64.9–9.7% and 68.5–10.3% for PIB, PIS and PES, respectively, within 104 - 121.1C. Heating resulted in slight decrease in protein digestibility. Methionine losses were 19.0 - 7.8%, 25.2 - 11.4% and 30.8 - 24% in PIB, PIS, and PES, respectively, within 104–121.1C. the flavor appearance and texture of the products improved with increasing temperature and shorter times for commercial sterilization.     

LANGUAGE THEORY: CONSENSUAL SELECTION OF DYNAMICS

Both representational and self organizing approaches to language avoid in different ways the concept of symbol We argue that representationalism denies the particular aspects of a subjects embodiment while the self organizing paradigm refuses to address the utility of the concept of symbol and its evolutionary relationship with an environment We call for an inclusive approach that considers the syntactic semantic and pragmatic aspects of language We further offer a mathematical structure defined in terms of fuzzy set and evidence theories as a model of linguistic categories under this inclusive framework     

EVALUATION OF A CARBOHYDRATE-BASED FAT REPLACER IN A FAT-REDUCED BAKING POWDER BISCUIT

Three selected carbohydrate-based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel-Lite BK and TrimChoice-5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.     

High-Temperature Cermets: I, Compatibility

The stability of refractory oxides (Y₂O₃,-stabilized HfO₂ and ZrO₂, Tho₂, CeO₂), carbides (HfC, NbC, TaC, and ZrC), borides (NbB₂ and TaB₂), and HfN was determined in combination with the Groups VIA and VIIA refractory metals and combinations thereof. Thermodynamic calculations were made to predict stability up to 2500°K between the ceramic oxides and carbides in contact with Mo, Re, and W. Reaction studies were conducted between the ceramics and the Groups VIA and VIIA refractory metals in vacuum and in helium to 2750°C. The Mo-40 wt% Re, Re, and W were stable in contact with the carbides, nitrides, and oxides to 2450°C with two exceptions. These occurred when CeO₂ reacted with W at 1700°C and Mo-40 wt% Re reacted with WC. The Mo-40 wt% Re and Re also reacted with the NbB₂ and TaB_a above 2200°C to form very hard single-phase compounds.     

Formation and Strength of Magnesia Whiskers

The formation of single-crystal magnesia whiskers during the compressive deformation of single crystals at room temperatures is described. These whiskers can have strengths of the order of millions of pounds per square inch. They are formed during fracture as a result of the discontinuous propagation of cracks which are mechanically relieving internal stresses resulting from plastic flow     

Effect of Impurities on Electrical Solid-state Properties of Barium Titanate

Results are presented in which BaTiO₂ single crystals with various impurity additions were grown and their effect on crystal quality, switching behavior, and electrical solid-state properties was investigated.