School and peer competence in early adolescence: A test of domain-specific self-perceived competence.

The validity for a domain-specific model of self-perceived peer and school competence was examined in a sample of young Black adolescents of lower socioeconomic status. Three methods were used to gauge peer and school competence: self-ratings, via the Perceived Social Competence Scale for Children; peer-ratings, based on nominations; and objective criteria, such as grade point average, achievement test scores, and number of reciprocated friendship choices. More generally defined measures of social competence (i.e., perceived general competence and the Social Competence Nomination Form) were included in some analyses for purposes of comparison. Correlations within and between competence domains were examined via both a multitrait-multimethod matrix and factor analysis. Findings supported the distinctness of perceived peer and school competence domains, providing support for a domain-specific model of self-concept. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

A survey of nitrate and nitrite content of fruit and vegetables grown in Slovenia during 1996-2002

Monitoring of nitrate (NO₃^-) and nitrite (NO₂^-) content in agricultural products in Slovenia has been carried out since 1996. The results of monitoring over the period 1996-2002 are presented. During this time 924 samples of 14 different agricultural products (potato, lettuce, apples, carrot, silage maize, cabbage, grapes, peaches, string beans, cereals, pears, cucumbers, strawberries and tomato) were analysed. The samples were taken at the time of maturity directly from growing sites and they were analysed using segmented flow analysis. The average nitrate contents were the highest in lettuce (1074 mg kg^-1), cabbage (881 mg kg^-1), string beans (298 mg kg^-1) and carrot (264 mg kg^-1), and they were moderately high in potato (158 mg kg^-1), silage maize (122 mg kg^-1), strawberries (94 mg kg^-1), cucumbers (93 mg kg^-1) and cereals (49 mg kg^-1). Low nitrate contents (below 6 mg kg^-1) were found in fruit (grapes, peaches, apples and pears) and tomato. With the exception of cereals (8.9 mg kg^-1), apples (1.5 mg kg^-1), potato (1.2 mg kg^-1) and pears (1.0 mg kg^-1) the content of nitrites did not exceed 0.5 mg kg^-1. It may be concluded that the results of the monitoring were in most cases similar to the results of investigations obtained in other countries.     

Spouted bed drying of cork stoppers

The spouted bed is commonly used to dry granular particles as it displays some special characteristics which render it capable of performing cyclic operations, with particles that are very difficult to fluidize under a different type of bed.Information on the characteristic drying rates of cork stoppers is still very limited in the technical and scientific literature, and until now no published data was found on the spouted bed drying of cork stoppers.The characterization of the drying performance of Port wine cork stoppers was carried out in a laboratory scale spouted bed. Characteristic drying curves were determined with 29 mm × 21 mm cork stoppers under several operating conditions. Values for the effective diffusivity were obtained in the range of 1.36 × 10⁻⁹ to 4.44 × 10⁻⁹ m²/s, with the temperature dependence represented by an Arrhenius-type relationship. The activation energy obtained was 28.72 kJ/mol.     

How disorder can diminish avalanche risks: effect of size distribution

We study the behavior of disk assemblies with a variable disorder distribution. The packing is first consolidated and then continuously tilted very slowly. The amount of displaced disks for each tilted angle is recorded. Large displacements of the disks can occur due to some local or global mechanical instabilities. The definition of neighboring disks is based on radical (extension of Voronoï) tessellation rules to decompose, in a unique and perfectly defined manner, the two-dimensional space for polydisperse disks. In this way, by comparing the characteristics of stability for one disk to the neighboring ones for local ordered cluster, we can predict the global amount of displaced disks. Some tilting cycles have been performed to check the correlation between the instability of the packing structure (collective displacements) with micro and macro order parameters.     

Social support knowledge and behavior and relational intimacy: A dyadic study.

Examined the relationships among social support knowledge, supportive behavior, intimacy with one's spouse, and satisfaction with support provided by one's spouse among 41 Israeli kibbutz couples. The hypothesis that support knowledge and support behavior influence the intimacy between couples and increase satisfaction with spouse's social support efforts was tested. Alternative causal mechanisms are explored with simultaneous equation modeling. Results indicate that satisfaction with social support behavior by one's spouse is mediated entirely by intimacy with one's spouse. Results also indicate that partner's knowledge about social support behavior directly affects intimacy and indirectly generates social support satisfaction independent of actual supportive behavior. The findings do not differ by sex. The consistency of the findings with family behavior exchange theory and implications for marital therapy are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Losses of volatile compounds during fermentation

The ability of fermentative CO₂ to blow off the volatile compounds that are synthesized during fermentation has been studied. Model solutions simulating a fermenting must were purged at different CO₂ flow rates and temperatures, and the amount of volatile compounds blown off by the stream of CO₂ was recorded by high-resolution gas chromatography. Data showed that under normal fermenting conditions, fatty acid ethyl esters and some fusel alcohol acetates are blown off the solution at a high rate. The maximum loss rate was observed for ethyl decanoate. The purging speed is doubled when temperature increases from 17 °C to 27 °C. Losses can be interpreted by a linear model and are a function of the compound and the flow rate of CO₂. These models allow us to reconstruct the volatile synthesis vs time functions through graphic calculus and to estimate the proportion of volatile material retained, hydrolysed and purged. Synthesis takes place during the tumultuous period of fermentation together with CO₂ production that blows off the volatile material. Hydrolysis takes place in the last stages of fermentation. In a 10-1 open fermenter, up to 80% of volatile material can be blown off while an average of 10% is retained. Residual esterase activity accounts for about 20% of the total amount of ester synthesized.     

Modeling of the condyle elements within a biomechanical knee model

The development of a computational multibody knee model able to capture some of the fundamental properties of the human knee articulation is presented. This desideratum is reached by including the kinetics of the real knee articulation. The research question is whether an accurate modeling of the condyle contact in the knee will lead to reproduction of the complex combination of flexion/extension, abduction/adduction, and tibial rotation observed in the real knee. The model is composed by two anatomic segments, the tibia and the femur, whose characteristics are functions of the geometric and anatomic properties of the real bones. The biomechanical model characterization is developed under the framework of multibody systems methodologies using Cartesian coordinates. The type of approach used in the proposed knee model is the joint surface contact conditions between ellipsoids, representing the two femoral condyles, and points, representing the tibial plateau and the menisci. These elements are closely fitted to the actual knee geometry. This task is undertaken by considering a parameter optimization process to replicate experimental data published in the literature, namely that by Lafortune and his coworkers in 1992. Then kinematic data in the form of flexion/extension patterns are imposed on the model corresponding to the stance phase of the human gait. From the results obtained, by performing several computational simulations, it can be observed that the knee model approximates the average secondary motion patterns observed in the literature. Because the literature reports considerable inter-individual differences in the secondary motion patterns, the knee model presented here is also used to check whether it is possible to reproduce the observed differences with reasonable variations of bone shape parameters. This task is accomplished by a parameter study, in which the main variables that define the geometry of condyles are taken into account. It was observed that the data reveal a difference in secondary kinematics of the knee in flexion versus extension. The likely explanation for this fact is the elastic component of the secondary motions created by the combination of joint forces and soft tissue deformations. The proposed knee model is, therefore, used to investigate whether this observed behavior can be explained by reasonable elastic deformations of the points representing the menisci in the model.     

Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation

Summary The combined effect of oxygen transmission of packaging material and of exposure to light with different spectral distribution on the oxidative degradation of carotenoids and lipids in frozen salmonoids has been characterized in a storage experiment with steaks of rainbow trout. The degradation of the carotenoid astaxanthin, as followed by HPLC analysis and tristimulus colorimetric measurement, was sensitive to the radiant flux density of UV light and less sensitive to the oxygen transmission rate of the packaging material, in agreement with previous findings for photooxidation of carotenoids in food model systems. This is in contrast to the lipid oxidation, which was found to be dependent on the accessability of oxygen rather than on exposure to UV light. Formation of peroxides in the product culminated after 3 months of storage (up to 8.4 mEq kg^–1 oil), and preceded the formation of thiobarbituric-acid-reactive substances. The product in packaging material with a high oxygen transmission rate (60 cm³ m^–2 bar^–1 per 24 h) reached a level of approximately 5 mol malonaldhyde/kg^–1 product, when stored exposed to standard fluorescent light or fluorescent light with a high UV component. Rancid taste was not detected by sensory evaluation for any of the products after 6 months of storage, whereas a bitter taste was noted for the product exposed to UV light.

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Die Haltbarkeit von Lachsforellen Einfluß von Licht und Verpackung auf die Carotenoid- und Fettoxydation

Zusammenfassung Der kombinierte Effekt von Sauerstoffdurchgang durch Verpackungsmaterial und der Lichteinwirkung verschiedener spektraler Verteilung auf den oxidativen Abbau der Carotinoide und Fette in gefrorenen Lachsforellen wurde in einem Lagerungsversuch untersucht. Der Abbau des Carotenoids Astaxanthin wurde mit HPLC undTristimulus-Calorimetrie beobachtet, und war empfindlich gegenüber UV-Licht und weniger empfindlich gegenüber der Sauerstoffdurchlässigkeit der Verpackung, was mit früheren Ergebnissen für Photooxidation der Carotinoide in Modellsystemen übereinstimmt. Dies widerspricht der Fettoxidation, die mehr von Sauerstoffzugang abhängig ist als von der Entwicklung des UV-Lichtes. Die Bildung von Peroxiden des Produktes kuliminierte nach 3monatiger Lagerung (bis 8,4 meq/kg Öl) und ging der Bildung von Thiobarbitursäure-aktiven Substanzen voraus. Das Produkt im Material mit hohem Sauerstoffdurchgang (60 cm³ m^–2 bar^–1 pro 24 h), das bei normalen fluorescierendem Licht oder bei fluorescierendem Licht mit hohem UV-Anteil aufbewahrt wurde, erreichte einen TBS-Wert von ungefähr 5 mol Malonaldehyd/kg Fleisch. Ein ranziger Geschmack wurde durch sensorische Bewertung nach 6monatiger Lagerung nicht erkannt, wohl aber ein bitterer Geschmack bei dem UV-Licht ausgesetzten Proben.