ROLE OF LIPIDS IN TAIWANESE FLAKY SNACK

Flaky snack, a popular Taiwanese snack, was prepared and subjected to force deformation tests, to investigate the functional roles of lipids and the ideal ratio of solid to liquid fat in layer development. It was observed that increasing the lard content of the dough resulted in a relative increase in the softness of the final structure texture. A ratio of 35:10 (w/w), solid to liquid fat gave intermediate intensities compared with the various levels of lipid content in doughs. Light microscopy tests revealed the Remazobrilliant blue R (RBB)-colored lipids of the inner skin (Yousu) absorbed on the surface of the intact starch granules while the remaining lipids were on the Youpi layers. Force deformation curves depicted increasing fracture intensities with increasing sugar content, indicating the effects of sucrose on dough rheology of the snack. Samples stored at low temperatures depicted sharp hardness increases of varying deflections and modifications as the temperature parameters increased. It was concluded that the activity of lipids in the flaky snack was to achieve layers separation in order to improve the flaky snack fracturability and crispy traits.     

On the design of linear time-invariant systems by-periodic output feedback Part II. Output feedback controllability†

In this paper it is shown that complete controllability and complete observability are necessary and sufficient conditions for the complete controllability of linear time-invariant systems by discrete output feedback. In the case where the desired final state is the origin, the resultant, output feedback gain is periodic and the transfer is accomplished in at most vd periods, where vd is the discrete-time index of observability. In the more general case where the desired final state is non-zero, the transfer is accomplished using at most vd output measurements.     

Ultramicrotomy in the ESEM, a versatile method for materials and life sciences

We here present the results of the first materials science analyses obtained with the prototype of a serial block-face sectioning and imaging tool, 3View™ of Gatan, Inc (Pleasanton, CA, U.S.A.). It is a specially designed ultramicrotome operating in situ within an environmental scanning electron microscope originally developed for life science research. The microtome removes thin slices from the sample and the environmental scanning electron microscope images each new block surface of the specimen (serial block-face scanning electron microscopy). The Schottky emitter (FEG) of the microscope delivers high spatial resolution and has the advantage of stable performance and high durability. The slice thickness can typically be selected between 50 and 100 nm. It is possible to cut hundreds of slices and simultaneously acquire images with Digital Micrograph™ Model 700 (Gatan, Inc.). This article outlines the set-up and describes the automated process. The preparation of specimens for in situ ultramicrotomy is explained and the parameters for good image quality are discussed. In addition, special operative and analytic features of the controlling software are presented. Three different technical materials and one botanical specimen were analyzed delivering first results of this method for materials science and for botany.     

ROLE OF INTACT STARCH GRANULES AND GLUTEN ON TEXTURE OF TAIWANESE FLAKY SNACK

Flaky snack, a popular Taiwanese snack was prepared and subjected to force deformation tests, to study the functional roles of the intact starch granule and different levels of flour gluten on texture development of the snack. The role played by the enzyme, transglutaminase, was also investigated. Instron results showed that at different levels of flour gluten, there was significant distribution of hardness and fracture intensities. Transglutaminase activity exhibited and confirmed the expected binding or crosslinking activity in the gluten-protein network matrix of the snack structure. Scanning micrographs showed intact starch granules dispersed within the network matrix of the snack samples. The role of the intact starch granule dispersed throughout the gluten matrix system, significantly increases the crispness of the flaky snack.     

INFERENCE OF ATTITUDES FROM THE POSTURE, ORIENTATION, AND DISTANCE OF A COMMUNICATOR.

EXPLORED THE RELATIONSHIP OF POSTURE, ORIENTATION, AND DISTANCE OF A COMMUNICATOR TO AN ADDRESSEE TO ATTITUDES AND STATUS DIFFERENCES BETWEEN A COMMUNICATOR AND HIS ADDRESSEE. 2 EXPERIMENTS INVOLVED SEATING, AND 2 INVOLVED STANDING POSTURES. IN A DECODING METHOD, SS INFERRED ATTITUDES FROM PREPARED COMMUNICATIONS, WHILE IN ENCODING SS RESPONDED TO SITUATIONS WHICH INCLUDED LIKED-DISLIKED, HIGH-LOW STATUS, AND MALE-FEMALE ADDRESSEES, WHILE THEIR POSTURE, ORIENTATION, AND DISTANCE WERE RECORDED. RESULTS RELATE THE FOLLOWING SET OF VARIABLES TO ATTITUDES AND STATUS RELATIONSHIPS BETWEEN COMMUNICATORS: DISTANCE BETWEEN COMMUNICATORS, EYE CONTACT, DEGREE OF RELAXATION IN ARMS, LEGS, OR TOTAL POSTURE, DEGREE OF FORWARD VS. BACKWARD LEAN WHILE SEATED, OCCURRENCE OF ARMS-AKIMBO POSITION WHILE STANDING, ORIENTATION OF BODY TOWARD THE ADDRESSEE, ARM OPENNESS, LEG OPENNESS, AND HEAD LEVEL. (17 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Infrared Radiation of Titanium Boronitride

The infrared radiation properties and characteristics of the ternary solid, titanium boronitride, were investigated in the wavelength region from 1.0 to 10.0_μ at 1300°K. The normal spectral emittance, integrated normal total emittance, and infrared radiation intensity were determined for this material with both rough and polished surfaces. The normal total emissivity of the material was also calculated based on the weighted average of the normal total emissivities of the constituent compounds. The results are in good agreement with the experimental values.     

DISTRIBUTION OF PRACTICE AND BETWEEN-TRIALS INTERFERENCE.

DISTRIBUTION OF PRACTICE (DP) EFFECTS WERE INVESTIGATED BY MASSING OR DISTRIBUTING THE REPETITIONS OF PARTICULAR ITEMS IN A CONTINUOUS SEQUENCE OF CONSONANT-VOWEL-CONSONANT PAIRED ASSOCIATES. ITEMS WITH DISTRIBUTED REPETITIONS HAD MORE BETWEEN-TRIALS INTERFERENCE (BTI). MASSED ITEMS WERE CORRECT MORE OFTEN IN ACQUISITION, BUT DISTRIBUTED ITEMS WERE RECALLED BETTER AFTER A DELAY THAT WAS MUCH LONGER THAN THE INTERREPETITION INTERVAL. THE EXPERIMENT WAS INTERPRETED AS (1) SUPPORTING A DP FACILITATION OF RETENTION, RATHER THAN OF PERFORMANCE DURING ACQUISITION; (2) INDICATING THAT BTI IS CLOSELY INVOLVED IN THE FACILITATORY EFFECTS OF DP; AND (3) SUPPORTING A DISCRIMINATION THEORY OF LEARNING, SUCH AS THAT OF GIBSON OR FEIGENBAUM. (FRENCH SUMMARY) (PsycINFO Database Record (c) 2010 APA, all rights reserved)