Coding categories to record student talk at a multimedia interface

Multimedia CD-ROMs carry enormous quantities of textual, video and graphical information, connected by numbers of hypertext links. With no clear, linear narrative, this mass of information can be baffling for novice users. Using case study methodology, this paper examines how pairs of first time student users navigated through a multimedia geography disc together. The students and their on-screen actions were videotaped and their discussions analysed to reveal three initial categories of talk, entitled route, function and content. These categories describe the students' overall comprehension of the content design, the functionality of the individual screen, and its relevance to the set task. In conclusion, recommendations are made for teachers wishing to introduce similar materials to their classrooms.     

Chemical composition of Pinus sibirica nut oils

The chemical composition of oil obtained from Pinus sibirica was investigated. The nonpolar lipids were the predominant lipid fraction while the triacylglycerols were the major component of this fraction. α‐ and γ‐tocopherols were the dominant tocopherols in pine oils. Eleven fatty acids (FA) were identified in pine nut oil. The unsaturated FA comprised over 90% of the total FA. Of these, polyunsaturated FA accounted for 66% of the total FA. 18:2 and 18:3 acids were the dominant unsaturated FA, while palmitic and stearic acids were the major saturated FA. Three unusual FA, namely 10,13‐octadecadienoic, gorlic and 11,13‐eicosadienoic acid, were tentatively identified in pine nut oil.     

Katalysatoruntersuchungen an einer Technikumsanlage für Biomasse‐Kleinfeuerungen

In addition to the reduction of particulate matter, a catalytic supported emission reduction in small scale biomass combustion systems can also enable a conversion of toxic organic components into carbon dioxide and water. For catalyst investigations under practical conditions a special test facility was designed. The results show that products of incomplete combustion like carbon monoxide from stoves can be reduced by catalytic processes. Further developments and studies are necessary to achieve the targeted emission limits.     

Spectroscopic and Theoretical Study on Electronically Modified Chromophores in LOV Domains: 8‐Bromo‐ and 8‐Trifluoromethyl‐Substituted Flavins

Two chemically synthesized flavin derivatives, 8‐trifluoromethyl‐ and 8‐bromoriboflavin (8‐CF₃RF and 8‐BrRF), were photochemically characterized in H₂O and studied spectroscopically after incorporation into the LOV domain of the blue light photoreceptor YtvA from Bacillus subtilis. The spectroscopic studies were paralleled by high‐level quantum chemical calculations. In solution, 8‐BrRF showed a remarkably high triplet quantum yield (0.97, parent compound riboflavin, RF: 0.6) and a small fluorescence quantum yield (0.07, RF: 0.27). For 8‐CF₃RF, the triplet yield was 0.12, and the fluorescence quantum yield was 0.7. The high triplet yield of 8‐BrRF is due to the bromine heavy atom effect causing a stronger spin–orbit coupling. Theoretical calculations reveal that the decreased triplet yield of 8‐CF₃RF is due to a smaller charge transfer and a less favorable energetic position of T₂, required for intersystem crossing from S₁ to T₁, as an effect of the electron‐withdrawing CF₃ group. The reconstitution of the LOV domain with the new flavins resulted in the typical LOV photochemistry, consisting of triplet state formation and covalent binding of the chromophore, followed by a thermal recovery of the parent state, albeit with different kinetics and photophysical properties.     

Sensory and Nutritional Evaluation of Wheat Bread Supplemented with Single Cell Protein from Torula Yeast (Candida utilis)

Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all-wheat-flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.     

Review of The Chicago Institute Lectures.

Review of book: Heinz Kohut (Au.) Paul Tolpin and Marian Tolpin (Eds.) The Chicago Institute Lectures. Hillsdale, NJ: Analytic Press, 1996, 432 pp. Reviewed by Donna M. Orange. (PsycINFO Database Record (c) 2010 APA, all rights reserved)