Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)

Soaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre-blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (E_a) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.     

The Mistaken Dimensionality of CAD

Computer Aided Design software has an unfortunate tendency to suppress the rich dimensions of computational complexity in favor of a feeble representation of dimension appropriately labeled D . 3D and 4D software applications categorically manifest either the three geometric axes of Cartesian space or the four axes of Minkowskian space-time in spatial dimensions. But all that these dimensional representations can portray are geometric simulations of objects in space. Computational multi-dimensionality as expressed in the mechanisms of numeric manipulation offers designers more: a space for design parallel to that space within which architects have traditionally designed.     

REACHABILITY AND CONTROLLABILITY OF DISCRETE-TIME LINEAR DYNAMICAL SYSTEMS

The concepts of reachability and controllability do not coincide but reflect a fundamental difference between the dynamical characteristics of different classes of multi-variable systems. This difference is discussed in relation to discrete-lime linear dynamical systems and is illustrated by a simple numerical example.     

音响技术带来的意外——对高分辨率产品广告宣传的剖析

2005年8月底,飞利浦公司的网上商店提供“杀手级”优惠：3 PSC805 Aurllium 5．1声道外部音响处理器比以前的50美元要价便宜60%。在包含的硬件方面,20美元外加销售税和免费发货会换来什么?如果您依赖于该公司以前的DSP和该产品的文档,那么事情并非您认为的那样。在20美元(甚至50美元)的价格,PSC805不是一笔坏交易,但不要把它和配置很低或运行Windows 2000之前操作系统的PC配对使用,也不要指望依靠它来准确记录您的下一个高分辨率音频杰作。     

CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONS

This research investigated the range of whey protein in a whey protein/starch mixture needed to produce an extrusion-textured whey product that contained a fibrous texture. It was determined that protein levels ranging from 48 to 64% were necessary for fiber formation. The functionality of textured whey protein (TWP) extrudates produced at three protein levels (48, 53 and 64%) from three different whey sources was characterized at three pH values (3, 5 and 7) and four temperatures (25, 50, 70 and 90C) with respect to solids lost (SL) and water-holding capacity (WHC). Significant differences were found in SL and WHC for each of the four variables. The consumer acceptability of beef patties extended by 50% TWP containing 48% protein was more acceptable to consumers than patties containing 50% textured vegetable protein, but scored lower than the 100% beef patties.

PRACTICAL APPLICATIONS

This study determined the maximum and minimum amount of whey protein in a whey protein/starch mixture required to produce an extrusion-textured whey product that contained a fibrous texture for use as a meat extender. There were no functional benefits of increasing the concentration of whey protein from 48%, which would not likely be practiced because whey protein is more costly than starch. Beef patties extended with 50% textured whey protein showed less cook loss, fat loss and diameter reduction than 100% beef patties while having sensory scores that were higher than patties extended with 50% textured vegetable protein.     

Sintering of PZT Ceramics: II, Effect of PbO Content on Densification Kinetics

The presence of a PbO-rich liquid phase was previously shown to affect the densification of lead zirconate-lead titanate (PZT) ceramics. The present work attempts to quantify the role of this liquid phase. Increasing amounts of PbO-rich liquid phase is shown to increase the rates of densification in the initial and intermediate stages, but lower the final density. This behavior is discussed. In the case of PbO-deficient samples, the amount of the deficiency is shown to affect the densification rate at the final stage.     

Education and Training in the Future

Based on a lecture given at the Manchester Region Management Forum on 1 April 1977. The present uncertain position of many courses in textile coloration, particularly part-time courses, is reviewed and conclusions drawn on possible future developments to sustain educational opportunities. The Technician Education Council and its Scottish counterpart, the courses of which are to replace the present part-time courses, is discussed, together with the position of industry and of the Associateship of the Society. A future development in professional recognition of qualifications is mentioned. The continuing education of all levels of personnel in industry is discussed.     

Brominated Diamino Dihydroxyanthraquinones. Blue Dyes for Synthetic-polymer Fibres

The synthesis of all the isomeric mono-, di-, tri and tetrabromo derivatives of 1,8-diamino-4,5-dihydroxyanthraquinone and of 1,5-diamino-4,8-dihydroxyanthra-quinones is described. The effect of the number and orientation of bromine atoms on the dyeing and fastness properties of these dyes on polyester fibres is reported. Synergistic effects pertinent to the dyeing and fastness properties of mixtures of unbrominated and brominated derivatives are also noted.