MEASUREMENT OR PEA,TENDERNESS II: A Review of Methods*

Abstract. Different methods used to measure pea tenderness are reviewed. Objective estimation of crop maturity, pea tenderness and quality has concerned researchers for many years. Chemical and mechanical methods have been used, and several instruments developed. There is a high degree of correlation between methods which also appear to agree with sensory analysis. For grading peas to establish the price paid to the grower, accuracy and economy under commercial conditions is of prime importance. Some methods are unsuitable on this basis, and presently used instruments and the manner in which they are operated require improvement.     

CRITERIA USED BY RESEARCH AND DEVELOPMENT ENGINEERS IN THE SELECTION OF AN INFORMATION SOURCE.

INVESTIGATED THE CRITERIA EMPLOYED BY ENGINEERS IN THE SELECTION OF VARIOUS TECHNICAL INFORMATION CHANNELS IN PROBLEM-SOLVING ENDEAVORS. FOCUSES ON THE RELATIONSHIPS OF CERTAIN CRITERIA IDENTIFIED IN PAST RESEARCH TO SUCH FACTORS AS FREQUENCY OF CHANNEL UTILIZATION AND THE RATE AT WHICH ENGINEERS ACCEPT OR REJECT TECHNICAL INFORMATION RECEIVED FROM SPECIFIC CHANNELS. A DIRECT RELATIONSHIP IS FOUND BETWEEN PERCEIVED ACCESSIBILITY OF INFORMATION CHANNELS AND SEVERAL OBJECTIVE MEASURES OF UTILIZATION, WHEREAS NO DEFINITE SUPPORT IS FOUND FOR THE HYPOTHESIS THAT THE CHANNELS PERCEIVED HIGHEST IN TECHNICAL QUALITY ARE THOSE USED MOST FREQUENTLY. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

VISUAL IMAGERY AND SUSCEPTIBILITY TO HYPNOSIS.

MEASURED VISUAL IMAGERY UNDER SENSORY RESTRICTION AND UNDER RHYTHMIC PHOTIC STIMULATION TO TEST THE HYPOTHESIS THAT HIGH VISUAL-IMAGERY INDIVIDUALS WOULD BE MORE SUSCEPTIBLE TO HYPNOSIS. SUPPORT FOR THE HYPOTHESIS WAS OBTAINED PRIMARILY FROM IMAGERY MEASURES THAT INSTRUCTED 784 STUDENTS TO TRY TO SEE CERTAIN SPECIFIED IMAGES. LITTLE SUPPORT WAS OBTAINED USING LESS PRESCRIPTIVE MEASURES TAPPING FREE, SPONTANEOUS IMAGERY. THE DIMENSIONS OF IMAGERY AND POSSIBLE SEX DIFFERENCES IN VISUAL IMAGERY WERE STUDIED. (29 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Phase Behavior and Mechanical Properties of TripaImitin/Butterfat Mixtures

The functionality of butterfat can be improved by fractionation, a process that can be considered as enrichment of butterfat with long-chain saturated fatty acids. Model hard fractions were produced by adding tripalmitin to butterfat, in ratios from 0.9:0.1 through 0.1:0.9. The model system had very similar thermal behavior and mechanical properties to true fractions. The phase behavior of tripalmitin/butterfat mixtures was determined. Such butterfat fractions have potential as a moisture barrier in edible films and coatings. Tripalmitin-enriched butterfat is an alternative to hard butterfat fractions in some applications.     

DYNAMIC AND STEADY-STATE RHEOLOGY OF AUSTRALIAN HONEYS AT SUBZERO TEMPERATURES

The rheology of 10 Australian honeys was investigated at temperatures ?15C to 0C by a strain‐controlled rheometer. The honeys exhibited Newtonian behavior irrespective of the temperature, and follow the Cox–Merz rule. G″/G′ and ω are quadratically related, and the crossover frequencies for liquid to solid transformation and relaxation times were obtained. The composition of the honeys correlates well (r² > 0.83) with the viscosity, and with 247 data sets (Australian and Greek honeys), the following equation was obtained: The viscosity of the honeys showed a strong dependence on temperature, and four models were examined to describe this. The models gave good fits (r ² > 0.95), but better fits were obtained for the WLF model using T_g of the honeys and µ_g= 10¹¹ Pa.s. The WLF model with its “universal values” poorly predicted the viscosity, and the implications of the measured rheological behaviors of the honeys in their processing and handling are discussed.     

The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage

Lysozyme is an enzyme with muramidase activity which can lyse Gram-positive bacteria, including wine lactic acid bacteria. This enzyme provides a practical method for delaying or preventing the growth of Oenococcus oeni and consequently the onset of malolactic fermentation during the vinification of red and white wines. This paper reports the impact of lysozyme on the chemical and sensorial properties of commercially vinified red (Cabernet Sauvignon and Shiraz) and white (Riesling) wines. The addition of lysozyme to these wines had little or no effect on the content of alcohol, free and total sulfur dioxide and titratable acidity, and pH value. The lysozyme retained 75–80% activity in the Riesling wine after six months, however no detectable activity remained in the Cabernet Sauvignon and Shiraz wines after two days. Upon addition of lysozyme to both of the red wines, a rapid initial decrease (up to 17%) in red wine colour density and phenolic content occurred in association with the formation of a light precipitate. The reduction in red wine colour was also noted by the sensory panel. When added to the Riesling wine, lysozyme did not cause an increase in browning over the six month storage time, but did induce heat instability (haze), suggesting that white wines may require protein stabilisation following treatment with lysozyme. Sensory assessment by triangle difference testing revealed that, during the six month storage period, treatment with lysozyme did not cause important changes to either the aroma or palate of the red and white wines tested.     

The effect of post-veraison water deficit on yield components and maturation of irrigated Shiraz (Vitis vinifera L.) in the current and following season

Given their perennial nature, grapevines can respond to deficit irrigation during both the current season as well as during the following season, even though full irrigation may have been restored during that second season. To define the cropping responses involved, three post-veraison irrigation treatments were imposed on spur, mechanically and minimally pruned Shiraz vines that were already receiving restricted water application using Partial Rootzone Drying (PRD). The treatments resulted in the vines receiving 1.25 ML per hectare pre veraison and the three irrigation treatments receiving 1.25, 0.65 and 0 ML of water per hectare in the post-veraison period. Water deficit during the current season reduced berry and bunch weight, and yield. Sugar concentration was reduced, and phenolic concentration increased when less water was applied, but anthocyanin concentration was unaffected. Although irrigation was returned to standard practice (PRD) in the following season, yield was reduced in accordance with deficit irrigation treatments the previous season. This reduction in yield was primarily caused by fewer bunches per vine, which in turn was a direct consequence of fewer shoots per vine (lower budburst). The lower crop load on the vines that had received restricted irrigation post-veraison in the previous season resulted in higher sugar and antho-cyanin concentrations in fruit the following season. Lighter pruning resulted in a greater number of smaller bunches comprising smaller berries. In both seasons the minimal pruning treatment delayed fruit maturity as measured by sugar accumulation. Post-veraison water deficit thus has the potential to impact on both yield and fruit composition during the current season as well as during the subsequent season.     

On the Fracture of Glass Which Is Subjected to Slowly Increasing Stress

A single number called the "strength" does not serve to describe adequately the fracture properties of glass subjected to a slowly increasing tensile stress. Instead, it is found that the surface where fracture originates may be represented as a continuum over which flaws of differing "critical breaking stresses" are distributed. The distribution function for the flaws is given by S σ where σ is the tensile stress initiating fracture and S and b are constants which are properties of the surface for slowly increasing stresses. The testing procedure and nature of the flaws are discussed.