DEVELOPMENT AND VALIDATION OF AN MMPI SCALE OF ASSAULTIVENESS IN OVERCONTROLLED INDIVIDUALS.

REPORTS THE DERIVATION, STANDARDIZATION, AND CROSS-VALIDATION OF AN MMPI SCALE, O-H (OVERCONTROLLED HOSTILITY), WHICH DISCRIMINATES OVERCONTROLLED FROM UNDERCONTROLLED ASSAULTIVE CRIMINALS, NONVIOLENT CRIMINALS, AND NORMALS. SEVERAL CONSTRUCT VALIDITY STUDIES ARE PRESENTED WHICH INDICATE THAT THE SCALE IS SENSITIVE TO A MIXTURE OF SELF-CONTROL, HOSTILITY, AND ALIENATION. THE DATA ARE INTERPRETED AS SUPPORTING THE THEORY THAT ASSAULTIVE CRIMINALS CAN BE DIVIDED INTO OVERCONTROLLED AND UNDERCONTROLLED TYPES. THE USEFULNESS OF O-H IN CLINICAL ASSESSMENT AND IN PERSONALITY RESEARCH IS DISCUSSED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Near Infrared Spectrophotometric Determination of Individual Sugars in Aqueous Mixtures

Near infrared region (NIR) spectrophotometry was used to determine concentrations of glucose, fructose and sucrose in aqueous mixtures at 10, 25, and 40% total sugars. Calibration equations and predicted individual concentrations in each total sugar level are reported. The standard errors of prediction varied between 0.35 and 0.69 and confidence limits ranged from ± 0.7 to ± 1.1%. In developing a single equation for predicting individual sugars in solutions, suitable for use over a range of total sugar concentrations, spectral data needed correction for sample density differences. However, at total sugar concentrations above 25%, accompanying wavelength shifts were of sufficient magnitude that a satisfactory single equation could not be developed. Equations for predicting individual sugars in solutions ranging from 10–25% total sugar concentrations were developed. For higher values of total sugars, appropriate calibrations were necessary.     

Control of Listeria monocytogenes in Vacuum-Packaged Pre-Peeled Potatoes

Growth of Listeria monocytogenes on the surface of fresh peeled potatoes, treated with sulfite or a commercial browning inhibitor (CBI), packaged under vacuum and stored at 4,15 and 28°C was determined. At 4°C, L. monocytogenes did not grow in all treated potatoes even after 21 days. At 15°C, L. monocytogenes grew to 7 log₁₀ CFU/g within 12 days in the potatoes treated with sulfite or CBI. At 28°C, L. monocytogenes population was greater than 3 log₁₀ CFU/g by 24 h in all samples regardless of treatment. Sulfites or a CBI appeared to provide a measure of safety in pre-peeled potatoes packaged under vacuum when kept at proper refrigeration temperatures.     

Phosphates and Muscle Fiber Type Influence Thermal Transitions in Porcine Salt-Soluble Protein Aggregation

Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP typically showed 1 or 2 transitions and white muscle SSP exhibited 3 transitions. Addition of ortho-, pyro-, tripoly- and hexametaphosphate up to 1% increased SSP transition temperatures and altered transition patterns; NaCl at comparable ionic strengths did not show this effect. SSP transitions were most affected by 0.15-0.25% tripolyphosphate and low pH (<6.0). Red and white SSP exhibited different thermal properties and responses to phosphate treatments. These findings indicate red and white muscle types should undergo different processing treatments for optimum quality meat products.     

A methodology for recognizing features in two-dimensional cylindrical part designs

The interfacing of computer-aided design (CAD) to computer-aided manufacturing (CAM) is a vital step in automated manufacturing. An essential operation is the recognition of features from the part design. This paper presents a methodology for the recognition of features from two-dimensional rotational objects. First, this work defines the term ‘feature’ as a set of connected lines in the profile of the object, which satisfy certain geometric properties. Then, the task of feature recognition is decomposed into a set of distinct functions. These recognize, classify, decompose and reconstruct, and identify face sets which satisfy the definition of features. A prototype is developed which implements these functions. The important characteristics of this methodology are: (1) all cylindrical features are recognized, and most of them identified according to the input formats of a desired CAPP system; and (2) the system is modular and flexible and its functions can be easily modified.     

An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology

This work evaluated the effect of inulin concentration (0–6.0% w/w) on the mechanical properties and microstructure of gels composed of sodium caseinate (CN) (1.5–6.5% w/w) at pH 4.6. Inulin did not statistically affect the elastic modulus and rupture properties of the studied gels but affected the nonlinear mechanical behaviour. Samples with higher inulin concentrations (6% w/w) presented strain‐weakening deformation behaviour, whilst gels with lower inulin concentrations were strain hardening. The presence of inulin resulted in a more closed‐pores network. Gel deformability increased as CN concentration was enhanced, reaching a maximum of 0.60 at 5.58% (w/w) CN, but was not affected by inulin concentration.     

DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.