GATED COMMUNITIES AND SPATIAL INEQUALITY

ABSTRACT: In this article we analyze gated communities as a nexus of social and spatial relations within the context of urban inequality. We apply Tickamyer's (2000) sociological framework for incorporating space into the study of inequality, which allows us to substantiate the arguments that the process of gating increases urban inequality. The contributions of this article are three: (1) We generate a new systematic theoretical approach toward the study of gated communities, which we consider as middle range theory; (2) We argue that gated communities reproduce the existing levels of social stratification and that they also define a new, permanent differentiation order in the spatial organization of cities in the United States (in this respect we also arrive at six hypotheses, which can be tested in future research); (3) We introduce the term “gating machine,” where the combination of the interests and actions of local governments, real estate developers, the media, and consumers suggest that prevailing structural conditions assure the future proliferation of gated communities.     

Re-Examination of the Polymorphism of Dicalcium Silicate

Samples of Ca₂SiO₄ were prepared by three different methods. These samples were examined by differential thermal analysis, high-temperature X-ray diffraction, and air quenching of pellets. It was found that the β modification, during cooling, converted completely and rapidly to the γ modification and "dusted" only if it had been heated above 1420†± 10† C. If the sample was not heated above this critical temperature, a mixture of the β and γ forms always resulted at room temperature. The addition of 0.5 weight % of CaO, SiO₂, Al₂0₃, Fe₂0₃, or MgO had no effect on the sequence of phases for samples cooled from above the critical temperature. When, however, these same samples were cooled from below 1410†C, the final room-temperature product was not the same for all samples. On the other hand, the additional 0.5% of Na₂0, K₂O, Cr₂O₃, or B₂0₃ prevented the formation of the β modification regardless of the temperature from which the sample was cooled. The critical heating temperature correlated with the transformation temperature for the α-α inversion. A theory relating this inversion to the completeness of the β→γ transformation is presented.     

HISTAMINE PRODUCTION BY FOOD-BORNE BACTERIAL SPECIES12

A total of 112 bacterial strains representing 38 species were tested for their potential to elicit food poisoning outbreaks via histamine formation in foods. Proteus morganii and Enterobacter aerogenes displayed a quantitative superiority in terms of histamine production on a trypticase-soy broth-histidine (TSBH) medium and a tuna fish infusion broth (TFIB). When bacteria were incubated under standardized conditions in TSBH medium, histamine accumulated to levels exceeding 50 nmoles/ml of media with a total of 23 strains, including 13 of 15 P. morganii strains, 3 of 3 E. aerogenes strains, 3 of 12 Hafnia alvei strains, 1 of 4 Providencia alcalifaciens strains, 1 of 5 Enterobacter cloacae strains, 1 of 1 Proteus rettgeri strains, and 1 of 1 Citrobacter diversus strains. However, only 8 of the 15 P. morganii strains and the 3 E. aerogenes strains were capable of generating histamine in excess of 200 nmoles/ml in the TSBH medium. Of the 23 strains capable of appreciable histamine production in TSBH medium, P. morganii and E. aerogenes were, by far, the most prolific histamine producers in TFIB. Of the organisms tested, only P. morganii and E. aerogenes would appear to have the capability of forming sufficient histamine in scombroid fish products to elicit food poisoning outbreaks.     

Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat

Fresh breast and leg meat was collected from 11-wk-old pullets fed a high protein-low fat starter ration. Lipid oxidation measured in malonaldehyde (MA) equivalents in total fat extracted from meat, and in phospholipids (PL), triacylglycerol (TG), and cholesterol ester (CE) fractions of total fat was determined by an improved TBA assay with antioxidant protection. It was found that breast meat had two-fold less fat than leg. Breast fat contained 70.1% PL, 22.2% TG, and 1.2% CE; leg fat contained 42.9% PL, 51.4% TG, and 0.8% CE. After separation by thin layer chromatography, the individual lipid classes were tested for TBA reactivity. The PL fraction was found to contribute approximately 90% of the MA measured in total fat from chicken meat.     

The City Crown by Bruno Taut

Translator's Introduction In the early part of the 20th century, Bruno Taut developed an urban concept for the planning and reconfiguration of European cities to overcome national and social differences by means of architecture. A communal center modeled after the medieval cathedral or temple crowned Taut's city. In his anthology Die Stadtkrone ( The City Crown ) (1919), a critical text for the history of European Modernism, Taut championed the use of individual structures to define and affect the planning of an entire city. ¹ Taut's anthology encouraged young architects to envision and build the ideal rather than perpetuate the quotidian. This first English translation of The City Crown maintains Taut's original goal.     

FIRMNESS EVALUATION OF SWEET CHERRIES BY A TRAINED AND CONSUMER SENSORY PANEL

The objective of this study was to examine cherry firmness and the ability of a trained and consumer panel to differentiate between cherries of different firmness values. For the trained panel ( n =  12) and consumer panel ( n =  100) evaluations, two late-maturing, commercially important cherry cultivars were evaluated, "Selah" and "Skeena." For trained panel evaluations, the analytical firmness value of each cherry was determined, although for the consumer panel, cherries were characterized into different firmness categories (low, intermediate and high), after which, a series of paired comparisons were made. "Selah" was the less-firm cultivar by approximately 20 g/mm and consumers could distinguish the more-firm cherry in all comparisons ( P <  0.05). For "Skeena," consumers could only distinguish soft versus firm. Trained panelists were able to distinguish between cherries of a minimum analytical firmness value of ∼40 g/mm. A model was developed to predict sensory firmness from analytical determinations of firmness ( r =  0.63).

PRACTICAL APPLICATIONS

Developing prediction models to estimate sensory response from analytical data will benefit the fruit industry by potentially allowing the use of analytical measurements as a proxy for sensory evaluation. In addition, understanding the importance of firmness on cherry acceptance and knowing the specific firmness values at which individuals can perceive a difference in sensory firmness is useful for cherry growers to produce a cherry with acceptable texture.     

Coordination Chemistry in Mineral Processing

Abstract

In mineral processing industry, achieving an optimal extraction of valuable mineral components is an extremely important goal. The processes of leaching, solvent extraction and flotation are major methods of processing minerals under aqueous conditions in which coordination chemistry may play an important role, and in facilitating the realization of this goal. The success of some of these processes is ascribed to the ability of the chemical reagents to form stable coordination complexes with metal ions in the aqueous solution or on the surfaces of the mineral lattice. Leaching processes which involve complex formation usually result in increased dissolution of mineral values in aqueous solution, and may include cyanide, basic and chloride leaching. In solvent extraction, the extractant and masking reagents react with metal ions to form principally coordination complexes, which are either selectively extracted into the organic phase or retained in the aqueous raffinate. This is the basis underlying the concentration and purification of metal values by this process. Flotation processes, which employ collectors and depressants whose interactions with metal ions in aqueous solution lead to complex formation through coordinate bonding are believed to be more efficient than other analogous processes. In an effort to contribute to the understanding of the chemistry of these processes, the authors have attempted to review the role of coordination chemistry in mineral processing by flotation, leaching and solvent extraction.     

NEW DEVELOPMENTS IN STRUCTURAL OPTIMIZATION USING ADAPTIVE MESH REFINEMENT AND MULTIPOINT APPROXIMATIONS

Combining Shape Optimization (SO) with Adaptive Mesh Refinement (AMR) potentially offers a higher accuracy and higher computational efficiency, especially if the applied target error for AMR is reduced in the course of the optimization process. The disadvantage of that approach is that the rate of convergence of the corresponding optimization processes can be significantly lower as compared to processes which apply a fixed target error for AMR. In the present paper the so-called Multipoint Approximation Method (MAM) is used as a basis for SO in conjunction with AMR. Several techniques for improvement of the rates of convergence are presented and investigated. Firstly, alternative algorithms for determining the approximation functions using a weighted least squares method are investigated. The focus is on weights which depend on the discretization errors. Secondly, different strategies for moving and resizing the search sub-regions in the space of design variables are presented. The proposed methods are illustrated by means of several optimization problems in which the effect of AMR with changing discretization errors is modelled by artificially introduced numerical noise.