OBVIOUSNESS OF TWO MASCULINITY-FEMININITY TESTS.

INVESTIGATED THE OBVIOUSNESS OF 2 MASCULINITY-FEMININITY (MF) TESTS-GOUGH'S BRIEF FEMININITY SCALE (FE), AN ATTITUDE-INTEREST INVENTORY, AND THE FRANCK DRAWING COMPLETION TEST (DCT), A PROJECTIVE TEST-BY ASSIGNING 3 GROUPS OF 30 MALE STUDENTS AND 3 GROUPS OF 30 FEMALE STUDENTS TO 3 DIFFERENT CONDITIONS: (1) STANDARD ADMINISTRATION, (2) RESPOND AS COLLEGE MEN WOULD, AND (3) RESPOND AS COLLEGE WOMEN WOULD. AS PREDICTED, BOTH SEXES COULD PRODUCE SCORES TYPICAL FOR EITHER SEX ON THE FE SCALE; HOWEVER, ON THE DCT THE MALES SCORED AS FEMALES WHEN INSTRUCTED TO DO SO, WHILE WOMEN COULD NOT SCORE AS MEN. THE DATA RAISE QUESTIONS ABOUT THE INTERPRETATION OF BOTH MF TESTS UNDER STANDARD CONDITIONS. (28 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

EFFECT OF SEASONAL VARIATIONS ON PROTEIN FUNCTIONAL PROPERTIES OF FISH DURING FROZEN STORAGE

Influence of seasonal variation (February, July and October), time elapsed before freezing, and type of processing of the muscle on several functional properties (protein solubility, emulsifying capacity, and viscosity) in two species of fish with differing seasonal behavior (hake and sardine) were studied. Correlations between the changes in these functional properties during frozen storage were established. Although proximate analyses of the hake muscle were similar throughout the year, significant differences were observed in viscosity and protein solubility during storage between lots of fish caught in different seasons. Changes in the functional properties were less evident in sardine, which undergoes wide seasonal variations. The larger differences in the functional proprities of hake muscle, depending on season, were related to differences in the dimethylamine content after the fifth month of frozen storage. High correlations were established between functional properties in fish caught in the same or different seasons. Any of the three functional properties studied can be used as a suitable index of the quality of frozen fish, irrespective of the different conditions studied.     

On the influence of lipid‐induced optical anisotropy for the bioimaging of exo‐ or endocytosis with interference microscopic imaging

Some implementations of interference microscopy imaging use digital holographic measurements of complex scattered fields to reconstruct three‐dimensional refractive index maps of weakly scattering, semi‐transparent objects, frequently encountered in biological investigations. Reconstruction occurs through application of the object scattering potential which assumes an isotropic refractive index throughout the object. Here, we demonstrate that this assumption can in some circumstances be invalid for biological imaging due to the presence of lipid‐induced optical anisotropy. We show that the nanoscale organization of lipids in the observation of cellular endocytosis with polarized light induces a significant change in far‐field scattering. We obtain this result by presenting a general solution to Maxwell's equations describing light scattering of core–shell particles near an isotropic substrate covered with an anisotropic thin film. This solution is based on an extension of the Bobbert–Vlieger solution for particle scattering near a substrate delivering an exact solution to the scattering problem in the near field as well as far field. By applying this solution to study light scattering by a lipid vesicle near a lipid bilayer, whereby the lipids are represented through a biaxial optical model, we conclude through ellipsometry concepts that effective amounts of lipid‐induced optical anisotropy significantly alter far‐field optical scattering in respect to an equivalent optical model that neglects the presence of optical anisotropy.     

EFFECTS of CONTROLLED ATMOSPHERE ON QUALITY of MINIMALLY PROCESSED APPLE (cv. JONAGORED)

Controlled atmosphere (2% O₂+ 4% to 12% CO₂) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Jonagored). After 3 days, CA-stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air-stored cubes. In relation to color preservation this benefit was increased when CO₂ in the atmosphere was increased to 12% CO₂. Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor.