WHAT KINDS OF ANXIETY DOES THE TAYLOR MA MEASURE?

CONCERNED WITH THE RELATIONSHIPS OF THE TAYLOR MA SCALE WITH THE SCALES AND INDIVIDUAL ITEMS OF THE BRENTWOOD MOOD SCALE IN A GROUP OF 159 HOSPITALIZED CHRONIC PSYCHIATRIC PATIENTS. 3 TYPES OF ANXIETY-SUBJECTIVELY EXPERIENCED FEAR, ANXIETY EXPRESSED IN PHYSICAL TENSION, AND GENERALIZED UNCERTAINTY-WERE FOUND TO BE RELATED TO SCORES ON THE MA, WITH UNCERTAINTY LESS RELATED THAN EITHER SUBJECTIVELY OR PHYSICALLY FELT ANXIETY. THE MA WAS ALSO FOUND TO BE RELATED TO SUBJECTIVE FEELINGS OF DEPRESSION AND TO AN ABSENCE OF POSITIVELY TONED EMOTIONAL REACTIONS. THE MA WAS INVERSELY CORRELATED WITH WORDS CONNOTING DRIVE LEVEL. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Heat stability of soluble and ionically bound peroxidases extracted from apples

Soluble and ionically bound peroxidases were extracted from apple peel and apple pulp, and activities were measured; most occurred in the soluble fraction of peel. The soluble peroxidases consisted of both cationic and anionic types of isoenzymes, whereas those ionically bound were solely cationic. Five different isoperoxidases were found by isoelectric focussing. The soluble extract of apple pulp contained the most heat stable peroxidases. After heat treatment of extracts some activity regenerated. The pH optima for the mixed peroxidases in extracts were pH 5.0 to 6.0. A commercial fresh apple juice was found to contain a small amount of peroxidase activity when assayed at pH 6.0.     

USE OF IMPORTANCE AS A WEIGHTING COMPONENT OF JOB SATISFACTION.

TESTED HYPOTHESES DEALING WITH THE RATED IMPORTANCE OF VARIOUS ASPECTS OF THE JOB ON DATA OBTAINED FROM 660 MALE AND FEMALE WORKERS IN CANADA. IMPORTANCE USED MULTIPLICATIVELY TO WEIGHT SATISFACTION SCORES DID NOT INCREASE THE PREDICTABILITY OF TURNOVER DURING AN 11-MO PERIOD OVER THAT OBTAINED BY USING SATISFACTION MEASURES ALONE. IT IS CONCLUDED THAT IMPORTANCE HAS LITTLE VALUE IN A PREDICTION SITUATION INVOLVING JOB ATTITUDES AND BEHAVIOR. (17 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

HEAT SHOCK REDUCES BOTH CHILLING INJURY AND THE OVERPRODUCTION OF REACTIVE OXYGEN SPECIES IN YELLOW PITAYA (HYLOCEREUS MEGALANTHUS) FRUITS

ABSTRACT

Yellow pitaya fruits were heat‐shocked (25C/24 h), stored at 2C for 14 days and then held for 13 days at 18C. Chilling injury (CI), respiration rate, hydrogen peroxide (H₂O₂), superoxide anion radical (O₂•^‐) and lipid peroxidation product (LPP) levels were measured. Pitting and browning were detected in the control fruit when moving from 2 to 18C. Minor CI symptoms were found in the treated fruit. There was a rapid increase in the levels of H₂O₂, O₂•^‐ and LPP in the control fruits when moved to 18C. At the end of the storage, the levels of these compounds were 4.5‐, 4.9‐ and 6.2‐fold higher, respectively, in the control than in the treated fruit. The results suggest that the reactive oxygen species levels in the heat‐shocked fruit were adequate for normal ripening, while the levels in the control group were excessively high, inducing CI symptoms.

PRACTICAL APPLICATIONS

Refrigeration is a technique that can be used to extend shelf life of yellow pitaya fruit. Nevertheless, these fruits are susceptible to chilling injury. This research was developed to study the effect of heat shock treatment on the preservation of whole yellow pitaya fruit during refrigeration. Preheating fruit at 25C for 24 h before storage at 2C for 14 days prevented chilling injury during shelf life at 18C. Thus, the combination of heat shock and refrigeration delays the senescence of yellow pitaya fruit and therefore improves its shelf life. Furthermore, this treatment could be useful during quarantine treatments of fruit fly‐infested fruit.

     

AEROBIC PLATE COUNTS OF PHILIPPINE READY-TO-EAT FOODS FROM TAKE-AWAY PREMISES

The Aerobic Plate Counts (APCs) of some Philippine ready‐to‐eat (RTE) foods from take‐away premises were established for the first time within the context of using the information for the development of Philippine microbial guidelines for RTE foods. The calculated APCs for most of the RTE foods analyzed in the study were ≤ 10 ⁵ cfu/unit of food sample. Among the reasons cited to explain higher APC values were: use of raw ingredients for the final product, temperature abuse during vending, inadequate cooking and use of leftovers. It was recommended that the generally acceptable microbial guideline value for APC of RTE foods set at < 10⁵ cfu/unit be adapted locally until more precise microbial criteria for this food type could be developed through an appropriate scientific process.     

Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking Time

SUMMARY: The ability of judges to distinguish differences in juiciness and six components of tenderness of top round steaks cooked at 350°F for 20, 23, 26, and 29 min was studied by use of a paired comparison design. Concurrently, the effects of cooking time on cooking losses, percents moisture, nitrogen, and fat, shear values, "loose water" and "immobilized water" were evaluated. Judges detected differences for all factors between steaks cooked 20 and 26 min, but were unable to detect differences between steaks cooked 26 and 29 min. Differences between steaks cooked 20 and 29 min were found for all factors except fragmentation and adhesion.     

Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice

Sliced apple rings were treated with water (control), canned pineapple juice, frozen pineapple juice, ion-exchanged pineapple juice, frozen orange juice, ascorbic acid, a commercial antibrowning preparation or sodium bisulfite. The rings were either left exposed to air, vacuum packaged, or dehydrated. Browning was measured calorimetrically and by visual examination over extended periods of time. Pineapple juice was an effective browning inhibitor in both fresh and dried apples. Pineapple juice was fractionated using various size and charge separation procedures. All fractions inhibited enzymatic browning of crude apple extracts by at least 26%. Results indicate that the inhibitor is a neutral compound of low molecular weight.     

Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D-Amino Acids

Alkali and heat induce changes in proteins. These include racemization of L- to D-amino acids and crosslinking via lysinoalanine. Since high-quality proteins are presumably well-digested, possible effects of D-amino acid and lysinoalanine contents on food casein digestibility was examined. The following variables, which were expected to influence all three parameters, were evaluated: (a) pH (8-14); (b) temperature (25-75°C); and (c) time of treatment (10 min to 24 hr). An approximately inverse relationship was observed between D-ammo acid and lysinoalanine content and the extent of proteolysis. Such changes may lower the quality and safety of foods.