ELECTROGENERATIVE OXIDATION OF ETHANOL TO ACETALDEHYDE

Ethanol enriched vapor streams from twenty-five volume percent ethanol-water mixtures can be selectively oxidized with porous platinum electrodes and sulfuric acid electrolyte in the elec-trogeneratice mode to give acetaldehyde. Acetaldehyde yield from ethanol depends on potential and feed rate of ethanol vapor in the carrier gas stream. Control of conversions of ethanol to acetaldehyde in the range of 3 to more than 60 percent in a single stage is demonstrated. It is shown that at moderate flow rates for selective conversion there is a preferred potential range at which to operate the electrogenerative reactor.     

PORCINE LONGISSIMUS GLYCOLYTIC POTENTIAL LEVEL EFFECTS ON GROWTH PERFORMANCE, CARCASS, AND MEAT QUALITY CHARACTERISTICS

Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 μmol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.     

Meter as Mechanism: A Neural Network Model that Learns Metrical Patterns

One kind of prosodic structure that apparently underlies both music and some examples of speech production is meter. Yet detailed measurements of the timing of both music and speech show that the nested periodicities that define metrical structure can be quite noisy in time. What kind of system could produce or perceive such variable metrical timing patterns? And what would it take to be able to store and reproduce particular metrical patterns from long-term memory? We have developed a network of coupled oscillators that both produces and perceives patterns of pulses that conform to particular meters. In addition, beginning with an initial state with no biases, it can learn to prefer the particular meter that it has been previously exposed to.     

VELOCITY PROFILES OF FLUID/PARTICULATE MIXTURES IN PIPE FLOW USING MRI

Magnetic resonance imaging (MRI) techniques have been utilized to experimentally measure velocity profiles and apparent Theological properties of fluid/paniculate mixtures as functions of flow rate, particle loading, and particle size. The experimental velocity profiles were described by apower law model for these systems. A 3% aqueous sodium alginic acid solution was used to form two particle sizes of 2.5 mm and 5.0mm in diameter. The spheres were suspended in a 0.5% carboxymethyl cellulose solution at loadings ofO, 10, 20, and 30% by weight. The average fluid velocity ranged from 2–35 cm/s. The flow behavior index decreased as flow rate, particle loading or particles size increase. Cumulative residence time curves were evaluated based on this modeling procedure. Results of this research have direct application to aseptic processing of fluid/particulate mixtures.     

Heat Gelation of Oil-in-Water Emulsions Stabilized by Whey Protein

The conditions under which a high volume fraction of oil can be trapped in whey protein gels were studied. Oil-in-water emulsions of whey protein and vegetable oil were subjected to heat treatment. Such emulsions, depending on their protein and oil content, on their pH and on the emulsification technique used, gelled or remained liquid. Homogenization was the major factor to achieve gelation and the firmness of heat-induced gels increased with increasing emulsion fineness and homogeneity. Emulsions with a high gelation capacity were characterized by a single droplet family of relatively narrow size distribution and a mean droplet diameter ranging from roughly 300–700 nanometers. The pH range suitable for gelation extended from 3.5–8.0.     

Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.)

The nutrient content, texture and holothurin content of two sea cucumber species were determined for fresh, dried and canned products. Fresh sea cucumber contained 89–91% moisture, 5–6% protein, 0.3% fat, 3% ash and 0.3% carbohydrate; dried sea cucumber contained 2–6% moisture, 61–70% protein, 2–3% fat, 16–24% ash, and 2–3% carbohydrate. Fresh sea cucumber contained 90 mg of holothurin per 100g of tissue. Canned sea cucumber contained moisture and protein levels similar to those generally found in marine finfish. Processing methods for canned sea cucumber resulted in a significant (P<0.01) decrease in potassium and increase in sodium. No significant differences (P<0.01) were found in the texture of canned products made from fresh-cooked, salted-cooked and cooked-dried raw material.     

OPTIMIZATION OF THE LACTIC ACID FERMENTATION OF HYDROLYZED COD GURRY WITH MOLASSES

ABSTRACT The purpose of this study was to determine the optimum concentration of blackstrap molasses required in conjunction with the use of several species of homofermentative lactic acid bacteria in the fermentation of hydrolyzed cod gurry. Blackstrap molasses at a concentration of 7.5% was found to be optimum for achieving a successful lactic acid fermentation of hydrolyzed cod gurry. Among the three homofermentative lactic acid bacteria studied (Lactobacillus plantarum, Pediococcus acidilactici and Streptococcus faecium) L. plantarum resulted in the most rapid fementation. S. faecium was the least desirable bacterium on the basis of fermentation rates and extent of pH decrease after 72 h of incubation. All three organisms failed to utilize significantly the sucrose derived from molasses, even though sucrose was the most abundant carbohydrate in the molasses. P. acidilactici was unable to utilize sucrose when present as a sole carbohydrate, while L. plantarum and S. faecium decreased the pH in broth cultures with sucrose as a sole carbohydrate. These results suggest that glucose in molasses functions as a repressor of invertase formation in L. plantarum and S. faecium, and that the use of derepressed mutants should allow a significant decrease in the amount of molasses required for a satisfactory fermentation.     

THE EFFECTS OF TURGOR PRESSURE ON PUNCTURE AND VISCOELASTIC PROPERTIES OF TOMATO TISSUE

The effects of turgor pressure on puncture and viscoelastic properties of mature-green tomato pericarp were examined using tissue discs soaked in a range of osmotica (0.0–0.6 M mannitol) for at least 36 h at 4C. Turgor pressure was estimated from the osmotic potential of soaking solutions that induced incipient plasmolysis. Based on volume changes, the osmotic potential and turgor pressure of fresh tissue were estimated to be −0.56 ± 0.08 MPa and 0.20 MPa, respectively. However, puncture and viscoelastic properties corresponded to a turgor pressure of 0.15 MPa. The discrepancy between calculated and actual turgor pressures was attributed to the presence of apoplastic solutes. The data from this study revealed a general increase in cell wall stress, strain and elasticity with increasing turgor. With increases in turgor above that of untreated tissue both wall extensibility and elasticity became limiting and thus cell wall stiffness increased. Conversely, a decrease in turgor below that of untreated tissue led to an increase in viscoelasticity. Increases in bioyield and pseudoplastic bioyield strains with a variation in turgor from that of untreated tissue were consistent with cell debonding as a dominant mechanism of tomato tissue bioyielding. The reduced failure force, deformation and firmness with increasing turgor were consistent with cell rupture as a predominant mechanism of failure of mature-green tomato pericarp tissue.     

HOW THE PAST MATTERS: North American Cities in the Twentieth Century

ABSTRACT: The past matters because it affects the present, and we can make serious errors of judgment when we ignore this fact. In studying the past, however, we should try to view it in its own terms and not simply in the light of current concerns. This will not only make for better history, but may be useful in broadening the terms of contemporary debates. These themes are illustrated in terms of the twentieth-century North American city. The influence of the past, and the errors of judgment caused by ignoring its effects, can be seen in Toronto. There, in the postwar era, the health of the central city and the viability of public transit have been attributed to good planning and urban governance. In fact, these features are partly the unintended consequences of the way the urban area developed in the first half of this century. The limitations of viewing the past in terms of the present are illustrated by the way that scholars have allowed current concerns to shape our conception of cities in the first half of this century. For example, the sharp distinction of city from suburb and the search for the origins of the modern land development industry have narrowed our vision of urban areas before World War II. The case of housing policy indicates that this narrowing has not only distorted our view of the past, but also has compelled us to reinvent mechanisms of housing provision, such as cooperatives and self-help, that had been attempted decades ago and subsequently forgotten.