ON MMPI HIGH-POINT CODES OF HOMOSEXUAL VERSUS HETEROSEXUAL MALES.

AS A REPLY TO ZUCKER AND MANOSEVITZ'S (SEE 41:3) COMMENT ON OUR (SEE 39:3) STUDY 3 GROUPS OF MALES WERE COMPARED ON THE FREQUENCIES OF THEIR 5 MOST FREQUENT MMPI HIGH-POINT CODES: H1 GROUP (40 COLLEGE-EDUCATED HOMOSEXUALS), H2 GROUP (31 LESS-EDUCATED HOMOSEXUALS), C GROUP (40 COLLEGE-EDUCATED HETEROSEXUALS). THESE HIGH-POINT CODES WERE: MF-MA, 59; MF-SC, 58; MF-D, 52; MF-PT, 57; MF-PD, 54. THE OVERALL CHI-SQUARE VALUE OF A (3 * 5) CONTINGENCY TABLE COMPARING THESE GROUPS WAS SIGNIFICANT (P     

EFFECTS OF HETEROTROPHIC AND AUTOTROPHIC GROWTH CONDITIONS ON THE COMPOSITION OF Chlorella sorokiniana

SUMMARY –The effects of heterotrophic and autotrophic growth conditions on the composition of Chlorella are discussed in relation to the potential food value of algae. Cells from the two culture modes differ appreciably in proximate analysis and elemental composition; however, fiber content and vitamin andamino acid composition are essentially unchanged. On this basis it appears that heterotrophic algae, which are less expensive to produce, can be used to examine the acute toxicity problem with bacteria-free cells. In addition, heterotrophic algae may also be used to predict results that would be obtained with autotrophic material in studies of processing techniques designed to improve protein quality and digestibility.     

Effect of absorbed dose and storage length on electron paramagnetic resonance （EPR） signal strength in irradiated alfalfa seeds

1 Introduction Human salmonellosis associated with the con- sumption of alfalfa seed sprouts has been documented in several countries and people have applied several techniques to kill microorganisms in the alfalfa seeds[1]. Gamma irradiation can effectively kill the microorganisms in the seeds over a certain range of absorbed dose[2]. As a prerequisite, a suitable detection method for distinguishing whether or not a kind of food has been irradiated lies not only in whether some differences be…     

Characterization of the Oxygen-17 Nuclear Magnetic Resonance Water Mobility Response Surface

This study uses Factorial design techniques to investigate the Oxygen-17 (¹⁷O) Nuclear Magnetic Resonance (NMR) relaxation rate response surface of a corn starch-water system as affected by three experimental conditions: concentration, time between sample preparation (hydration) and measurement and storage temperature. It was found that neither time (between 0.1 and 20 hours) nor the storage temperature (room temperature and low temperature) had a significant effect on the ¹⁷O NMR relaxation rate response. The only variable which affected the ¹⁷O NMR relaxation rate was the concentration of corn starch in water (10–70%, w/w). Mathematical modeling of the dependence of the ¹⁷O NMR response on concentration is discussed in detail.     

CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES

The mechanical features of a partially denatured commercial soy isolate (PP 500E) have been explored for comparison with data available on the gelation characteristics of native globular proteins and to improve the understanding of its textural properties as a structuring ingredient in the production of low fat products. The soy sample was reconstituted at 30C and networks were developed either during cooling to 5C or on heating to 90C (complete denaturation of the protein) followed by cooling to 5C. Throughout the course of experimentation, dynamic oscillatory (time, temperature, frequency and strain sweeps) and creep testing (in aqueous or urea solutions) measurements were recorded. Reduction in the thermal energy of the system causes a monotonic increase in storage modulus (G′) whereas the temperature rise results in equilibrium G′ values well below the elastic response observed at 30C. The absence of a positive thermal transition, observed in the gelation of native globular proteins, indicates a different mechanism for structure formation in commercial soy isolates. Application of the cascade treatment to the concentration dependence of the storage modulus argues that the heated and cooled networks possess a higher degree of bond permanency than their cooled-only counterparts. Mechanical spectra in combination with the pattern of network breakage at high deformations suggests that disulphide bonds participate in the network formed by totally denatured soy protein (heated and cooled samples). Inclusion of urea in the aqueous preparations destabilises the predominantly physical forces of attraction in the unheated gels. By contrast, the heated and cooled samples achieve an equilibrium deformation whose storage modulus can be employed in the constitutive equation of rubber elasticity theory. On that basis the number of disulphide bridges per molecule was found to vary between 2.0 and 2.03. This result is consistent with the “string of beads” model proposed for the three-dimensional structure of globular protein gels, where a dendric network is built by the occasional cross-linking of corpuscular strands.     

Relationship of Loss of Membrane Functionality and Hard-to-Cook Defect in Aged Beans

Microsomal membranes were prepared from fresh beans (Phaseolus vulgaris) and from samples kept 9 mo at various temperatures and humitidies. Increasing storage severity produced progressively hard-to-cook (HTC) beans as well as higher solids loss and lower water-holding capacity during soaking. Membrane phase transition temperature (PTT), calcuated from spin label electron paramagnetic resonance data, also increased and showed a highly significant (r = 0.997) correlation with cooked hardness. Fatty acid analysis of membrane lipids demonstrated higher PTT values were due to a significant increase in proportion of saturated fatty acids. These data reflect membrane deterioration during aging that could explain solids loss and water-holding capacity changes. Changes in the membrane may be the primary event in initiation of the HTC defect.     

Effective of component configuration and packaging materials on microwave reheating a frozen three-componment meal

The effects of food component layout and packaging materials (foil vs . plastic) on the microwave reheating characteristics of a standard experimental frozen ready meal consisting of ground beef (130g), processed peas (80g) and mashed potato (102g) were studied.
The results show that foil trays can be used successfully to achieve even heating, and that for best results the heating rates of the components need to be matched. This can be achieved by shielding the beef, so reducing the heating rate of the beef to that of the two vegetable components. The thawing times, heating rates after thawing and heating times to 72°C were used to quantitatively assess the effect of varying the component configuration and packaging material.
Heating times to 72°C ranged from 8.1 to 18.0min for the meals in the foil trays, and 6.0 to 12.5 min for the meals in the plastic trays. The mean heating rate after the thawing phase, of the meals in foil trays was 49.8°C min⁻¹ and 65.5°C min⁻¹ for the meals in the plastic trays.     

Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels

Ground beef-based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.     

Effect of Gamma Radiation on Spectral Transmission of Some Commercial Glasses

An account is given of the effect of gamma radiation on the spectral transmission of certain commercial glasses. Curves are given showing the rate of fading of the coloration produced in these glasses by doses of gamma radiation in the range 10⁴ to 10⁸ rads. The effect on the optical density of some of these glasses by increasing doses of gamma radiation is discussed.