La mesure de perfectionnisme: Validation canadienne-fran?aise du Positive and Negative Perfectionism Scale.

The purpose of this study was to verify the validity of a French version of the Positive and Negative Perfectionism Scale developed by L. A. Terry-Short (1995). This instrument measures the type as well as the level of perfectionism in adolescents. The instrument was first administered to 734 7th, 9th, and 11th grade students. Four weeks later, 596 Ss were invited to answer the questionnaire once more. The factorial structure, temporal stability and internal consistency of each subscales of the translated version of the instrument correspond to those of the original version. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Classic and novel brominated flame retardants (BFRs) in common sole (Solea solea L.) from main nursery zones along the French coasts

Brominated flame retardants (BFRs) were investigated in juvenile common sole from nursery zones situated along the French coast in 2007, 2008 and 2009. Extensive identification was performed with regard to PBDEs, novel BFRs 1,2-bis(2,4,6-tribromophenoxy)ethane (BTBPE) and decabromodiphenylethane (DBDPE), and other non-PBDE BFRs, namely, hexabromobenzene (HBB) and 2,2′,4,4′,5,5′-hexabromobiphenyl (BB-153). Polybrominated diphenyl ether (PBDE) concentrations (Σ 14 congeners) ranged from 0.01 ng/g to 0.16 ng/g wet weight (ww) in muscle, and 0.07 ng/g to 2.8 ng/g ww in liver. Concentrations were in the lower range of those reported in the literature in other European locations. Lower PBDE concentrations, condition indices and lipid contents were observed in the Seine estuary in 2009, possibly in relation to a lower water flow. The PBDE patterns and ratios we observed suggested that juvenile sole have a relative high metabolic degradation capacity. Non-PBDE BFRs were detected at lower levels than PBDEs, i.e., within the < method detection limit - 0.005 ng/g ww range in muscle, and < method detection limit - 0.2 ng/g ww range in liver. The data obtained is of particular interest for the future monitoring of these compounds in the environment.     

Mercury and methylmercury concentrations in high altitude lakes and fish (Arctic charr) from the French Alps related to watershed characteristics

Total mercury (THg) and methylmercury (MeHg) concentrations were measured in the muscle of Arctic charr (Salvelinus alpinus) and in the water column of 4 lakes that are located in the French Alps. Watershed characteristics were determined (6 coverage classes) for each lake in order to evaluate the influence of watershed composition on mercury and methylmercury concentrations in fish muscle and in the water column. THg and MeHg concentrations in surface water were relatively low and similar among lakes and watershed characteristics play a major role in determining water column Hg and MeHg levels. THg muscle concentrations for fish with either a standardized length of 220 mm, a standardized age of 5 years or for individualuals did not exceed the 0.5 mg kg^− 1 fish consumption advisory limit established for Hg by the World Health Organization (WHO, 1990). These relatively low THg concentrations can be explained by watershed characteristics, which lead to short Hg residence time in the water column, and also by the short trophic chain that is characteristic of mountain lakes. Growth rate did not seem to influence THg concentrations in fish muscles of these lakes and we observed no relationship between fish Hg concentrations and altitude. This study shows that in the French Alps, high altitude lakes have relatively low THg and MeHg concentrations in both the water column and in Arctic charr populations. Therefore, Hg does not appear to present a danger for local populations and the fishermen of these lakes.     

Hypertext in cognate-language learning

Abstract  This paper reports on the results of and experiences gained from a project to investigate and evaluate the use of hypertext as a tool for developing CALL systems. The type of CALL system implemented was to some extent influenced by the desire to experiment with hypertext. Its novel features seemed to indicate that it would be ideal for the development of a cognate-language learning package i.e. software which would aid the development of reading ability in a foreign language based on the knowledge of a related language. Accordingly, a package was developed which provides the 'same' prose passages in French and Spanish (with English normally operating as the first language). A reader is able to browse in one of these languages, trying to understand the meaning by either interpolating between cognate words or by moving between the identical passages of two (or even three) of the languages.     

Evaluational reactions to spoken languages.

Regarding language as an identifying feature of a national or cultural group, English and French students were asked to evaluate English-speaking and French-speaking speakers. Bilinguists were used who recorded passages in both French and English. Ss rated on the basis of traits related to desirability in regard to friendship, e.g., dependability, intelligence, character, etc. As expected, English students rated those speaking in English more favorably; unexpectedly, so did the French students. The findings are interpreted in the light of the effect of cultural stereotypes. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Study of a new energy efficient process for French fries production

A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French fries.     

法国食品安全标识制度体系及启示

法国食品安全标识制度的构成要素包括专门的管理组织、多元化的使用客体和多样化的标识类型,其文本特色体现为建立多元化的制度规范体系、重视建构政府和市场主体的协力机制,以及关注特殊食品安全标识的规范化建设。对此,可以从完善以《食品安全法》第七十一条为基础的多元食品标识规范体系,构建以超市和农产品市场为核心的自律管理规范体系,增设特殊食品安全的专门标识规范制度机制等维度,优化与构建中国食品安全标识制度。     

Development and experimental validation of a frying model to estimate acrylamide levels in French fries

ABSTRACT:  In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar–asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 × 8.5 mm and 10 × 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 °C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.     

Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy

The contents of trans fatty acids in French fries served at the local food service retailers in Honolulu were determined by simple Fourier transform infrared (FTIR) spectroscopic technique without the pretreatment of fatty acid extraction. A horizontal attenuated total reflection (ATR) crystal made of zinc selenide (ZnSe) was used to obtain FTIR spectra of French fries with and without fatty acid extraction. Residual oil films obtained by pressing French fries directly on the ATR crystal surface without removal of any solid particles or air bubbles were scanned for the spectral measurement. The calibration set consisted of triolein (C18:1, 9-cis) and trielaidin (C18:1, 9-trans) mixed in varying ratios. All spectral data were averaged and converted into GRAMS format. The peak heights of each spectrum at 966 cm⁻¹ were found to be linearly correlated with the contents of trans fatty acids in the validation set (n = 8, R² = 0.9835). The developed calibration model was validated by comparing the results obtained from the ATR-FTIR with Mojonnier extraction and gas chromatography–mass spectrometry (GC–MS).