Structural and Dielectric Studies in the System (Ba, Ca) (Ti, Zr)O3

The crystalline phases in the system (Ba, Ca) (Ti, Zr)O₃ were identified and their lattice dimensions were determined from X-ray powder patterns of fired ceramic disks. Compositions near the BaTiO₃-BaZrO₃ and CaTiO₃-CaZrO₃ sides of the composition square gave evidence of complete solid solution, whereas all intermediate compositions contained two separate phases. Variations in the temperature of the Curie point and in aging rate were found to correlate reasonably well with variations in the character of the crystal structure.     

PROCEDURAL, SITUATIONAL, AND INTERPERSONAL VARIABLES IN INDIVIDUAL INTELLIGENCE TESTING.

A NUMBER OF CONCLUSIONS EMERGE FROM THE REVIEW OF RESEARCH IN THE FIELD OF INDIVIDUAL INTELLIGENCE TESTING. DEPARTURES FROM STANDARD PROCEDURES ARE MORE LIKELY TO AFFECT SPECIALIZED GROUPS THAN NORMAL GROUPS. SUSCEPTIBILITY TO SITUATIONAL VARIABLES, ESPECIALLY DISCOURAGEMENT, APPEARS MORE FREQUENTLY WITH YOUNGER THAN WITH OLDER SS. RAPPORT IS AN IMPORTANT VARIABLE IN THE E-S RELATIONSHIP. E DIFFERENCES OCCASIONALLY APPEAR, BUT REASONS FOR THE DIFFERENCES ARE NOT CLEAR. E'S EXPERIENCE IS USUALLY NOT A CRITICAL VARIABLE. WHITE ES MAY HAVE SOME SUBTLE DELETERIOUS EFFECT ON NEGRO SS' SCORES, BUT THE EVIDENCE IS NOT DEFINITIVE. INADEQUATE RESEARCH DESIGNS CHARACTERIZE MANY STUDIES ON E DIFFERENCES. A COMBINATION OF MAN AND MACHINE TEST ADMINISTRATION MAY SOLVE SOME OF THE PROBLEMS ENCOUNTERED IN INTELLIGENCE TESTING, BUT MANY QUESTIONS REMAIN UNANSWERED. (3 P. REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

The muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts.     

COMPUTER SIMULATION OF A CYBERNETIC MODEL OF MAN IN HIS CULTURAL ENVIRONMENT

There have been many attempts over the past few years by psychologists, philosophers, mathematicians, scientists, computer scientists, and others to contribute to the social realm by offering their expertise in solving the problems confronting society and individual man. A few years ago Fred J. Ricci wrote an article [21], in which a model of a human was attempted based on computer theory and verified with experimental findings. This paper is an extension of that work including a model on a hybrid computer that can be displayed on a modern display system (CRT). The model and research discussed in this paper is based on the principles of cybernetics and lend to conclusions which show the relationship between man's reflective and logical thought processes. Experimentation is carried out using the model developed to show the relationship of a time varying cultural environment, the input man receives from his sensors and the resultant action taken. The paper also reviews other feedback models related to behavior.     

Verifying plans for multiple agents

Abstract

Research in distributed artificial intelligence planning has historically focused on two distinct classes of problems. One paradigm has been that of 'planning for multiple agents', which considers issues inherent in centrally directed multi-agent execution. The second paradigm has been 'distributed planning', where multiple agents more autonomously participate in coordinating and deciding upon their own actions. The work described in this paper is in the first category, planning for multiple agents. Taking the STRIPS representation of actions, and directed acrylic graphs (DAGs) as plan representations particularly well suited to parallel execution, it formally analyses the following question: how can a DAG plan be verified (i.e. how can we be sure such a plan will be correct, given our uncertainty about exactly when unconstrained parallel actions will be performed)? A method is presented for verifying the correctness of plans for multiple agents, represented as DAGs. The technique allows for the efficient analysis of a plan, despite its many potential execution histories.     

ELECTROSTATIC EFFECTS ON PHYSICAL PROPERTIES OF PARTICULATE WHEY PROTEIN ISOLATE GELS

Physical properties of particulate whey protein isolate gels formed under varying electrostatic conditions were investigated using large strain rheological and microstructural techniques. The two treatment ranges evaluated were adjusting pH (5.2‐5.8) with no added NaCl and adjusting the NaCl (0.2‐0.6 M) at pH 7. Gels (10% protein w/v) were formed by heating at 80C for 30 min. The large strain properties of fracture strain (γ_f), fracture stress (σ_f), and a measure of strain hardening (R_0.3) were determined using a torsion method. Gel microstructure was evaluated using scanning electron microscopy (SEM) and gel permeability (B_gel). Overlaying σ_f and γ_f curves for pH and NaCl treatments demonstrated an overlap where gels of equal σ_f and γ_f could be formed by adjusting pH or NaCl concentration. The high fracture stress (σ_f～ 23 kPa and γ_f～ 1.86) pair conditions were pH 5.47 and 0.25 M NaCl, pH 7.0. The low fracture stress (σ_f～ 13 kPa and γ_f～ 1.90) pair conditions were pH 5.68 and 0.6 M NaCl, pH 7.0. The 0.25 M NaCl, pH 7 treatment demonstrated higher R_0.3 values than the pH 5.47 treatment. When the sulfhydryl blocker n‐ethylmaleimide was added at 2 mM to the 0.25 M NaCl, pH 7 gel treatment, its rheological behavior was NSD (p>0.05) to the pH 5.47 gel treatment, indicating disulfide bond formation regulated strain hardening. Altering surface charge or counterions, and disulfide bonding, was required to produce gels with similar large strain rheological properties. An increase in gel permeability coincided with an increase in pore size as observed by SEM, independent of rheological properties. This demonstrated that at the length scales investigated, microstructure was not linked to changes in large strain rheological properties.     

Experimental Results for a Heat-Sink Mechanical Seal

This work presents experimental results for a heat-sink mechanical seal installed in a 1 × 1.5 × 6 in. ANSI centrifugal water pump. The heat-sink seal is constructed of a stainless steel substrate with an electrodeposited pin fin micro-heat sink located within 3 mm of the end face. Each pin has a ten-sided polygon cross section with a flat-to-flat diameter of 675 μm, a height of 856 μm, and a 300-μm edge-to-edge spacing. The end face is coated with a WC thin film that forms the wear surface for the rotating ring. The heat-sink seal's effectiveness is demonstrated in a significant reduction of both the seal interface and seal chamber temperature when compared to a similar industry standard seal. The heat-sink seal removes 750 W of heat and reduces the stationary ring temperature by 80°C under dead-head conditions using only 1.6 W of coolant pumping power.