Added Phenolic Compounds Enhance Lipid Stability in Extruded Corn

BHT, cinnamic acid or vanillin were blended with degermed cornmeal prior to extrusion in a single screw extruder to improve oxidative stability. Ether extracts were analyzed immediately after frying and following storage. Phenolic compounds did not change color. By 12 wk all samples, except for 200 ppm BHT, had lower peroxide values and conjugated dienes. Iron did not increase due to extrusion, and iron sequestration did not appear to contribute to the antioxidant effects of phenolics. Natural phenolic compounds may have potential as antioxidants when added to extruded foods.     

Noninvasive Measurement of Lipid and Water in Food Using Magnetic Resonance Imaging

Structural properties and quality of many foods depend on changes in the state and distribution of food components. However, information on distribution of food components and their role in providing structure has been difficult to investigate in foods. Noninvasive, dynamic measurement of foods was investigated with nuclear magnetic resonance imaging to simultaneously investigate lipid and water separately. Different relaxation values exhibited by each component allowed resolution of oil and water through relaxation weighted images. This approach is applicable to study of food structure, dynamics, and component interactions.     

POTATO EXTRACTIVES: EFFECT ON FIRMNESS OF PECTIN JELLIES AND VISCOSITY QF POTATO STARCH PASTES

SUMMARY— Pectin jellies and potato starch pastes were prepared with aqueous extracts of potato tissue. All jellies containing potato extractives were weaker than distilled water control jellies. Jellies containing extractives from bud tissue were weaker than those containing extractives from stem tissue. Extractives from tubers stored continuously at 38°F weakened the jellies to a greater extent than those from tubers stored at 38°F and conditioned for 1 wk. Jellies containing extractives from boiled tissue were weaker than those prepared with extractives from blanched or steamed tissue. The most viscous pastes were those made with distilled water. In every case, viscosity of pastes containing extractives from raw tissue was less than half that of distilled water pastes. When extractives from blanched, steamed or boiled tissue were used, the viscosity decreased still further. The rigidity of jellies and the viscosity of pastes prepared with deionized extracts were similar to those of jellies and pastes prepared with distilled water. The data suggest that extractives leached from potato tissue increase sloughing of potato tissue during cooking by weakening the pectic materials in the intercellular cement rather than by enhancing the swelling of starch in the cells.     

Preparation and Properties of Nitrogen-Doped Phosphate Glasses

Techniques for preparation and the properties of phosphorus oxynitride glasses produced from sodium metaphosphate and nitride compounds are reported. Properties reported include nitrogen content, dissolution rate in water, thermal expansion coefficient, softening point, glass transformation temperature, density, refractive index, microhardness, and infrared absorption.     

COMPARISON OF THE PROTEIN NUTRITIONAL VALUE OF TVP, METHIONINE-ENRICHED TVP AND BEEF FOR ADOLESCENT BOYS

The protein nutritional value of an extruded soybean product resembling beef (TVP), a 1% DL methionine-enriched TVP product and beef for adolescent boys was compared. The experimental diets supplied food energy to approximately maintain weight and were supplemented with vitamins and minerals. Mean nitrogen balances of subjects fed 4.Og nitrogen as TVP, methionine-enriched TVP, or beef in successive 6-day periods were −0.08, +0.48 and +0.32g per day, respectively. Nitrogen retention was significantly higher in response to methionine-enriched TVP or beef than to TVP alone     

The New Urban Scale in Italy

The publication of Aldo Rossi's L'architettura della città in 1966 marked the conclusion of several years of research and writing on architecture and urbanism. Rossi wrote the book as a treatise for a science of urbanism in an attempt to establish the principles and terms for analyzing existing urban conditions. His thesis responded to a polemical debate within Italian architecture of the early 1960s over the future form of the city brought about, in part, by unprecedented transformations in the postwar city. In this essay, I chronicle the cultural context of the debate over urbanism in Italy that motivated Rossi to establish objective principles for a new urban theory, distinguishing between "the architecture of the city," autonomy, and the concept of la nuova dimensione .     

Semantics in analogical reasoning

Abstract

To have broad application or approach the capacity of ordinary human thinking, analogical reasoning programs must become more complex or their semantics must become richer, or both. Little research is being done to discover what a broad collection of semantics can contribute to general-purpose analogical reasoning. From an analysis of a small collection of words, two classes containing over 300 categories are determined representing the semantics for understanding metaphors. A broad-based collection of simple target is source metaphors is sampled with each target and source represented in terms of these categories without known influence from the respective metaphor. A computational model is developed drawing on several disciplines while using rules for the recognition and elaboration phases of reasoning. Recognition primarily involves finding and reorganizing relevant schemata within the source. Elaboration involves reorganizing and possibly adding to the target. Given each metaphor, the TisS computer program creates a new representation of each target and source including several meanings for each metaphor. A test with human subjects making aptness and agreement judgements on the generated statements is discussed, suggesting a methodology for using a rich semantic base in analogical reasoning.