CONTEXTUALIZING THE ARTISTIC DIVIDEND

Artists have been a central theme in recent debates about the causes of urban development. This article shifts attention to the question of context: in what sorts of places are artist concentrations most likely to stimulate the local economy? To tackle this question, we employ a Canadian national database of local amenities. This database includes roughly 1.8 million total amenities in 1,800 distinct categories, across every Canadian locality. By coding these amenity categories on 16 qualitative dimensions (like self‐expression, glamour, or neighborliness), we measure the specific cultural “scene” for each Canadian neighborhood. Our main findings are threefold. First, in general there is a strong correlation between artist populations and rising local wages. Second, this correlation is strengthened in more self‐expressive, glamorous, and charismatic scenes. Third, in contrast to artists, “creative professionals” are linked with lower local wage growth generally and in such scenes. Finally, synthesizing these results, we conclude with a comment about what it might mean for “bourgeois” and “bohemian” lifestyle preferences to become more tightly integrated in contemporary postindustrial contexts, offering evidence based on the location of artists, graphic designers, and advertising firms that processes of functional differentiation and interchange may provide a more compelling explanation than processes of fusion and conflict.     

PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS

Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 μmol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.     

A Text Creation Routine for Graphics on a Microcomputer

Placing text on the graphics screen in any size any angle is an important function of a graphics program. Some microcomputers, however, will not print characters on the graphics screen, and others have very limited ability, such as printing only in 40-character or 80-character mode. Characters are needed for dimensions and notes on the drawing as well as for prompts and messages. Alternate fonts, rotation of the text, and different sizes of text are needed for many applications, not to mention text that is scaled up and down as the user zooms in or out to magnify or reduce the size of the image. This article examines available techniques and discusses the advantages and disadvantages of each. A method is presented for producing stroke generated text by designing each character as a matrix of dots on a standard grid and storing the coordinates of the dots as endpoints of vectors to be used to draw the character. The standard grid is assumed to have its origin in the lower left corner and each coordinate is defined relative to that origin.     

Use of Tree and Graph Structures to Diagram the Logic of Large, Complex Programs

CADD software and other large, highly interactive, complex programs must keep track of many complex relationships and perform the correct operations with both speed and precision based on these relationships, which are often seemingly in conflict. Computers can evaluate only one relationship at a time and the relationships must be evaluated in a specified order that can vary greatly depending on the outcome of each test. Consequently, writing and debugging a program that will perform correctly under a wide variety of inputs can be a frustrating process that at times can seem to produce two "bugs" for each one that is corrected. Tree structures can be employed to maintain a dynamic diagram of the program structure as it is being created. Graph structures, which are closely associated with tree structures, can be employed to simplify the task of developing and implementing the correct program logic and to identify many of the design logic errors at an early stage.
This article describes the use of tree and graph structures to diagram program structure and logic for an educational CADD package that was written by the author.     

The United Kingdom's view of the market in Europe

The steps taken by Dairy Crest to investigate and establish a market for British cheese in Europe are described. From the initiation of the export campaign in 1980, development has been good, providing useful returns although the size of the market is still small compared to that of more traditional European exporters.     

Palatability and Appearance Traits of Beef/Pork Meat Patties

Eight beef/pork ground meat blends were made from mature (cows or sows) and youthful (steers or barrow) beef and/or pork lean. Blends were stored at — 27°C for either 14 or 150 days. Storage time decreased overall desirability scores of blends made with 20% pork fat and 80% youthful beef lean. No differences were found for flavor or overall desirability scores within the 14-day storage treatment. The consumer panel did not detect differences among treatments for source of fat or species. Results indicated beef/pork patties containing 40–80% mature lean and a minimum of 10% beef fat were equal to all-beef controls (100% beef patty) for visual and palatability traits.     

Vacuum Infiltration of Polyamines Increases Firmness of Strawberry Slices Under Various Storage Conditions

Strawberry slices were vacuum infiltrated with polyamines and changes in firmness during storage were determined. Spermine and spermidine at 10 mM or 100 mM significantly increased firmness, whereas pu-trescine was not as effective at increasing firmness of slices stored at 1°C. The firming effect of the polyamines was similar to that of calcium chloride, and may have been due to their ability to bind to cell walls and membranes. In ripe receptacles of various cultivars which differed in firmness, putrescine (12–38 nmol/g fresh weight) and spermidine (19–33 nmoI/g fresh weight) were the predominant polyamines, while only low levels of spermine (<10 nmol/g fresh weight) were present. There was no discernible relationship between endogenous polyamine levels and fresh fruit firmness for the cultivars studied.     

CRANBEFCRY JUICE MARINADE IMPROVES SENSORY AND MICROBIOLOGICAL PROPERTIES OF VACUUM-PACKAGED LAMB CHOPS

Marination was investigated as a means to add value and improve the palatability of lamb chops. Vacuum-packaged whole lamb loins (n = 24) were assigned randomly to a 14 or 20-day aging period. Loins were split and right and left sides were designated to receive one of two treatments: control or marinade with spice rub. Loins were cut into chops and chops were vacuum-packaged and displayed for 0–, 7– or 14-days in a retail display case. Chops from both aging periods assigned to the 0 day retail display period were evaluated for both raw and cooked characteristics by consumers. Consumers indicated that cooked appearance. odor, juiciness, flavor, tenderness, and overall-like were higher for treated chops than for controls (P < 0.05). However, consumers preferred the appearance of raw control chops over the appearance of raw treated chops (P < 0.05). Treated lamb chops had lower aerobic plate counts at 7 and 14 days of retail display for both aging periods (P < 0.05), and lower 2-thiobarbituric acid (TBARS) values than control chops (P < 0.05). A treatment × retail display day interaction (P < 0.05) was observed for TBARS values as treated chops had lower TBARS values than control chops as days of retail display increased. Marinating lamb chops improved palatability traits of cooked lamb chops and extended the shelf-life characteristics of raw lamb chops.     

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

Ground beef patties with combinations of 0 and 10% added water and 0 and 0.25% added phosphate were compared with controls (22% fat and 0% added water and phosphate). Added water increased thaw and cooking losses but improved objective texture measurements and sensory panel ratings (P < 0.05). Added water and phosphate increased the percentage of water, decreased protein and did not affect fat. Added water and/or phosphate resulted in higher (P < 0.05) juiciness, tenderness and overall palatability scores. Low fat patties with added water were similar to 22% fat patties. Water and/or phosphate also improved sensory ratings for texture and flavor of 10% fat patties to equal those for 22% fat patties.