Acceptance of physical disability and attitudes toward personal appearance.

Investigated appearance management (AM) as a social–psychological variable in 322 physically disabled university students. The questionnaire included an AM and social interaction scale and measures of acceptance of disability. A tendency to regard AM as a form of compensation was associated with a tendency to view physical disability as a central or salient aspect of personal identity. Data suggest that AM is regarded by some as a means for ameliorating the social impact of a physical disability, but is expected to serve only a secondary role in impression formation. The relationship between disability acceptance and predisposition toward AM is discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air,VP and MAP

Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance in the Portuguese fishing sector. In order to contribute for a better utilisation of this species, the aim of this study was to investigate the effect of the pre‐treatment with soluble gas stabilisation (SGS) (100% CO₂ at 2 bar, during 15 and 30 min) on the quality and shelf‐life of sardine fillets, packed in air (AP), vacuum (VP) and modified atmosphere (MAP: 5% O₂/35% CO₂/60% N₂). During the chilled storage, the quality changes were evaluated by sensory evaluation, chemical and microbiological analysis. The total volatile basic nitrogen content remained almost constant, between 16 and 19 mg N/100 g muscle, during the storage period, for all samples. The TBARs values increased with storage time, for all batches and storage conditions. The application of SGS treatment to sardine fillets, resulted in a bacteriostatic effect, contributing to the improvement of the microbiological quality of fillets. Considering a sensory criteria, the shelf‐life of SGS pre‐treated sardine fillets was found to be 5 days in AP and MAP while in VP‐treated fillets a shelf‐life of 8 days was reported. At sensory rejection, sardine fillets presented a K‐value of 30% in AP and MAP batches and 40% in VP batch.     

SOME PHYSICAL PROPERTIES OF ARTIFICIAL ALUMINOUS ABRASIVES1

Specimens representing six different bond compositions in soft, medium, and hard grades of artificial aluminous grinding wheels were tested for various physical properties such as hardness, elasticity, expansion, mechanical endurance, impact strength, etc. It was found that the expansion of present commercial grinding wheels and abrasive bonds is much less than that of artificial corundum. The strength of the wheels increases greatly with increasing percentages of bond. The methods of making the various physical determinations are given along with their interpretation.