Is simplicity the key to engagement for children on the autism spectrum?

This article presents a conceptualisation of technologies as simple, ambient forms. By avoiding the tendency to solve problems and by being open to interaction that emerges through repetition and flow, we argue that technology can offer more for people than functionality. When the user is given freedom to discover control without burdensome cognitive demands and the fear of failure, even everyday technologies can arouse curiosity and thus reveal untapped ability. What is unique about our work is its therapeutic application as a medium for engaging the most hard to reach children on the autism spectrum. Our theoretical foundations are drawn from the human–computer interaction paradigm of tangible interaction. This is of interest to us as a framework for the study of the physical and sensory manipulation of information. For children with cognitive and developmental delays, discovering a close match between physical control and digital response has proved both rewarding and motivating. The significance of this is illustrated through a range of studies undertaken with children with autism spectrum disorders. These include a mixed group attending a holiday club, a study that introduced keyboard activities to children with poor receptive communication and a case study using an ordinary microphone. The research captures emergent, exploratory interaction with a software application called ReacTickles. The case study uses a specifically customised video coding technique to analyse idiosyncratic interactions that demonstrate the impact of simple, playful interaction on self-esteem and creativity.     

Phase Composition During Palm Olein Fractionation and its Effect on Soft PMF and Superolein Quality

Refined palm olein was dry fractionated via three different cooling programs on laboratory-scale fractionation equipment. The enrichment and depletion of the main triacylglycerols in the liquid and solid phase was plotted as a function of the crystallization degree of the oil. It was shown that for the given conditions and palm olein composition, the initial crystals mainly consisted of PPP, diacylglycerols, POP and PLP. At higher crystallization degrees, a sharp viscosity increase in the crystal suspension was primarily related to an obvious decrease of POP but also of POS in the recovered superolein, while the general crystallization rate of the system remained unchanged. Rather than a change in crystallization rate of POP, a change in the ratio between the crystallizing monounsaturated triacylglycerols is linked with the high viscosity of the crystal slurry. For a comparable degree of crystallization, the superolein of the more viscous crystal slurry, obtained through a membrane press filtration up to 15 bar, was more unsaturated than the superolein filtered from the less viscous slurry. Consequently, the high unsaturation in the corresponding soft palm mid fraction is only the result of an incomplete phase separation, and not due to an increased intersolubility of unsaturated triacylglycerols in the crystals.     

Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatOSat‐rich (Sat = saturated, O = oleic) and SatSatO‐rich vegetable oils with high‐oleic sunflower oil. The DSC results demonstrate that there was almost no difference in crystallization mechanism and crystallization rate between the two P‐based blends. Both blends showed a two‐step crystallization, which can be explained by polymorphism. Stop‐and‐return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transition during the crystallization. For the S‐based blends there was a clear difference between the SOS‐rich and the SSO‐rich blend, with a slower crystallization for the SSO‐rich blend. Possibly, this can be explained by fractional crystallization. The microstructure did not differ greatly between the blends. Directly after crystallization, the crystals of the SSO‐rich blend were slightly larger than the crystals of the SOS‐rich blend.     

Dynamic mathematical model of the crystallization kinetics of fats

A new model able to describe the kinetics of isothermal crystallization is presented: it is a model written in the form of a differential equation allowing use under dynamic temperature variations. It describes the crystallization process as if it is a reversible reaction with a first order forward reaction and a reverse reaction of order n. The model has the advantage of having an analytical solution under isothermal conditions that facilitates parameter estimation. The quality of this model was compared with the more traditional Avrami (with and without induction time) and Gompertz models using different model selection criteria. To show the universality of the model, different fat samples, different crystallization temperatures and different measuring techniques were used for model evaluation. The new model was selected as the best for the majority of the samples and this independent of the model selection criterion used.     

The Influence of Therapist Adherence and Competence on Client Reprocessing of Child Abuse Memories.

This study follows previous research examining change processes in emotion-focused therapy for adult survivors of child abuse (N = 37). Therapist (n = 10) adherence to intervention principles and competence with an imaginal confrontation (IC) intervention were examined in the context of relationship skills. The Therapist Facilitating Scale assessed competence with IC. Therapists differed in technical (but not relationship) skills; relationship skills and IC competence (but not adherence) improved over therapy. Therapist competence predicted better client processes during IC. Relationship skills independently contributed to abuse resolution; the potency of IC (Competence x Frequency of Implementation) independently contributed to reduced interpersonal problems. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Intended and unintended overconsumption of physical, spatial, and temporal resources.

Two experiments investigated whether people overconsume nonpartitioned physical, spatial, and temporal resources; whether this overconsumption reflects intended or unintended processes; and whether these processes have adverse inferential and behavioral consequences. In Experiment 1, members of large groups overconsumed nonpartitioned resources of all types, especially nonpartitioned temporal resources. Moreover, these overconsumptions stemmed from both intentional motives as well as from an unintentional perceptual bias. Even when allocated their equal share of a nonpartitioned resource in Experiment 2, members of large groups judged it to be less than their equal share, a perceptual bias that produced pejorative trait inferences and retaliatory overconsumption choices. Theoretical and practical implications for resource management are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

SHALLOW-MARINE MICROPOROUS CARBONATE RESERVOIR ROCKS IN THE MIDDLE EAST: RELATIONSHIP WITH SEAWATER Mg/Ca RATIO AND EUSTATIC SEA LEVEL

The formation of shallow-marine microporous carbonate reservoir rocks remains poorly understood in spite of their economic importance, particularly in the Middle East. In this paper, we investigate relationships between the stratigraphic occurrence of these carbonates in the Middle East and (i) the evolution of the Mg/Ca ratio in seawater; and (ii) cyclic variations in relative sea-level.
An inventory of carbonate formations in the Middle East was compiled for three geological time intervals characterised by different seawater chemistries: the Late Carboniferous to Triassic (aragonite seas); the Cretaceous (calcite seas); and the Cenozoic (transitional from calcite to aragonite seas). For each time interval, carbonate formations described as microporous have been listed.
During the Cretaceous calcite sea, eleven microporous carbonate formations were deposited in the Middle East. However, no microporous carbonates were formed during the Late Carboniferous to Triassic, a time of aragonite seas. During the Cenozoic, four of the five microporous carbonate formations recorded were deposited before the transition from calcite to aragonite seas. Thus, these shallow-marine microporous carbonates appear to have developed from precursor muds which were mainly composed of low-Mg calcite crystals. Moreover, during the Cretaceous and the Cenozoic, microporous carbonate formations in the Middle East were generally associated with major transgressions and highstands of relative sea level.
The relatively high stability of low-Mg calcite muds may explain why shallow-marine microporous carbonates formed during time intervals with calcite seas. In contrast to muds composed of aragonite or high-Mg calcite crystals, the original microfabric (including intercrystalline microporosity) of low-Mg calcite muds can partly survive moderate diagenesis.     

Role of yeast proliferation in the quality degradation of strawberries during refrigerated storage

Quality changes of strawberries during storage can be caused both by microbiological and physiological processes. There is little known about the possible contribution of microbiological processes to the quality degradation of strawberries. In this study, quality of strawberries during storage was evaluated by analytical and sensorial analyses. It was the aim to investigate the influence of microbiological activity on the changes of different quality factors of strawberries during storage. During storage at 7 degrees C, quality was mainly determined by the odor and by visual defects. Regarding the odor, highly microbiologically contaminated late-season strawberries packaged in air at 7 degrees C became sensorially unacceptable due to the presence of high amounts of ethyl acetate. This could be attributed to the yeast proliferation: at yeast concentrations above 5.0 log cfu/g, an increase in ethanol was detected in the headspace of the strawberries. It was shown that ethanol was converted to ethyl acetate by strawberries resulting in an unacceptable odor. In an experiment with low microbiologically contaminated early-season strawberries, not reaching the above mentioned yeast counts, less ethyl acetate was detected which resulted in strawberries that were sensorially acceptable during the whole storage period (12 days). Strawberries packaged in modified atmosphere conditions showed a different quality pattern due to the effect of decreased O2-concentrations on both microbiological and physiological processes. This paper demonstrates that also microbiological processes on strawberries should be considered as they could play an important role in the sensorial quality when interacting with physiological processes.