The effect of the research setting on the emotional and sensory profiling under blind,expected, and informed conditions: A study on premium and private label yogurt products

Although sensory and emotional evaluation of food products mostly occurs in a controlled laboratory environment, it is often criticized as it may not reflect a realistic situation for consumers. Moreover, products are mainly blind evaluated by participants, whereas external factors such as brand are often considered as key drivers of food choice. This study aims to examine the role of research setting (central location test versus home-use test) and brand information on the overall acceptance, and sensory and emotional profiling of 5 strawberry-flavored yogurts. Thereby, private label and premium brands are compared under 3 conditions: blind, expected, and informed (brand information). A total of 99 adult subjects participated in 3 sessions over 3 consecutive weeks. Results showed that overall liking for 2 yogurt samples was higher in the laboratory environment under the informed evaluation condition, whereas no effect of research setting was found under the blind and expected conditions. Although emotional profiles of the products differed depending on the research setting, this was less the case for the sensory profiles. Furthermore, brand information clearly affected the sensory perception of certain attributes but had less influence on overall liking and emotional profiling. These results indicate that both scientists and food companies should consider the effect of the chosen methodology on ecological validity when conducting sensory research with consumers because the laboratory context could lead to a more positive evaluation compared with a home-use test.     

SPHERES, Jülich's high-flux neutron backscattering spectrometer at FRM II

SPHERES is a third-generation neutron backscattering spectrometer, located at the 20 MW German neutron source FRM II and operated by the Ju?lich Centre for Neutron Science. It offers an energy resolution (fwhm) better than 0.65 μeV, a dynamic range of ±?31 μeV, and a signal-to-noise ratio of up to 1750:1.     

Real-time worst-case temperature analysis with temperature-dependent parameters

With the evolution of today’s semiconductor technology, chip temperature increases rapidly mainly due to the growth in power density. Therefore, for modern embedded real-time systems it is crucial to estimate maximal temperatures early in the design in order to avoid burnout and to guarantee that the system can meet its real-time constraints. This paper provides answers to a fundamental question: What is the worst-case peak temperature of a real-time embedded system under all feasible scenarios of task arrivals? A novel thermal-aware analytic framework is proposed that combines a general event/resource model based on network and real-time calculus with system thermal equations. This analysis framework has the capability to handle a broad range of uncertainties in terms of task execution times, task invocation periods, jitter in task arrivals, and resource availability. The considered model takes both dynamic and leakage power as well as thermal dependent conductivity into consideration. Thorough simulation experiments validate the theoretical results.     

Influence of drying conditions on colour,betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus)

In this study, drying of red-fleshed dragon fruit at different temperatures (40, 50, 60, 70 and 80 °C) and air velocities (1.0 and 1.5 m s⁻¹) was conducted under the specific humidity of 25 g H₂O kg⁻¹ dry air. The results showed that drying at higher temperatures resulted in shorter drying times. However, temperature and air velocity did not significantly affect the total betacyanin contents and antioxidant capacities in dried products. Seven betacyanins identified by LC-MS were betanin, isobetanin, phyllocactin, isophyllocactin, betanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside, isobetanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside and decarboxylated phyllocactin. In addition, the temperature increased the isomerisation of betacyanins. The most preferable condition for preserving the colour and betacyanin contents of red-fleshed dragon fruit was the drying at a temperature of 80 °C and air velocity of 1.5 m s⁻¹ since it could shorten the drying time and give a bright red colour to the dried product as well as it had no significant impact on the betacyanins.     

[2.2]Paracyclophane-Based TCN-201 Analogs as GluN2A-Selective NMDA Receptor Antagonists

Recent studies have shown the involvement of GluN2A subunit-containing NMDA receptors in various neurological and pathological disorders. In the X-ray crystal structure, TCN-201 ( 1 ) and analogous pyrazine derivatives 2 and 3 adopt a U-shape (hairpin) conformation within the binding site formed by the ligand binding domains of the GluN1 and GluN2A subunits. In order to mimic the resulting π/π-interactions of two aromatic rings in the binding site, a [2.2]paracyclophane system was designed to lock these aromatic rings in a parallel orientation. Acylation of [2.2]paracyclophane ( 5 ) with oxalyl chloride and chloroacetyl chloride and subsequent transformations led to the oxalamide 7 , triazole 10 and benzamides 12 . The GluN2A inhibitory activities of the paracyclophane derivatives were tested with two-electrode voltage clamp electrophysiology using Xenopus laevis oocytes expressing selectively functional NMDA receptors with GluN2A subunit. The o-iodobenzamide 12 b with the highest similarity to TCN-201 showed the highest GuN2A inhibitory activity of this series of compounds. At a concentration of 10 μM, 12 b reached 36 % of the inhibitory activity of TCN-201 ( 1 ). This result indicates that the [2.2]paracyclophane system is well accepted by the TCN-201 binding site.     

Thermal and Electrical Conductivity of Amorphous and Graphitized Carbide‐Derived Carbon Monoliths

The influence of graphitization and composition of carbide‐derived carbon (CDC) monoliths on the electrical and thermal conductivity was investigated. Carbon monoliths with varying porosities were synthesized employing biomorphous macroporous TiC and SiC as precursors. Graphitization was carried out in situ during high‐temperature chlorination with and without addition of nickel, iron, and cobalt chloride to the carbide. The graphitized monoliths showed improved properties. The results demonstrate that despite graphitic carbon also glass‐like carbon, stemming from the carbide synthesis, increases the thermal and electrical conductivity significantly.     

Post‐protection effect of heat‐resistant insulations on timber‐frame members exposed to fire

In lightweight walls and floors, the load‐bearing timber members are protected by cladding on the sides to form a divider between two fire compartments or to provide appropriate fire protection to the load‐bearing members. The spaces between the timber members can be void or filled with insulation materials. Although a huge number of different insulation materials exist, the most commonly used material is mineral wool insulation. The existing design model for glass wool‐insulated timber‐frame constructions, given in European standard 1995‐1‐2, assumes collapse of the glass wool after failure of the cladding. However, a new form of glass wool insulation, suitable for use at high maximum service temperatures, is now available in the market. The charring phase after the cladding's failure is known as the post‐protection phase. The behaviour of the new heat‐resistant glass wool in the post‐protection phase is similar to that of stone wool and considerably better than that of traditional glass wool. The protective properties of stone wool have changed over the last decades. Charring is one of the main parameters needed to calculate the resistance of a structure to fire. Based on experimental investigations, this paper describes the analysis of the effect of the insulation with regard to its ability to protect timber members against charring during the post‐protection phase. Copyright © 2011 John Wiley & Sons, Ltd.