REGIONAL IMPULSES

ABSTRACT: Spurred by fiscal pressure, persistent city-suburban disparities, and the imperatives of the global economy, public and academic interest in metropolitan regionalism is as vigorous now as it was in the 1950s. The resurgence of interest compels analysis in this article of 10 regional impulses—natural resource, macroeconomic, centrality, growth, social, fiscal, equity, political, legal, and historical—the operation of which determine regional outcomes, such as regional service delivery, partnerships, and practices, in metropolitan areas. A case study of regional service delivery, partnerships, and practices, in metropolitan areas. A case study of regional impulses in the Buffalo metropolitan area finds that fiscal, legal, political, and historical impulses are most salient in influencing regional outcomes. The study demonstrates the utility of the regional impulses framework for comparative metropolitan analysis and understanding why some regions function more regionally than others.     

Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat

The protein quality of freeze-dried cheddar cheese, spray-dried cheddar cheese, freeze-dried fabricated cheddar cheese (with casein as the main protein source), and sodium caseinate was evaluated in rats using the protein efficiency ratio (PER) assay (AOAC procedures) in two feeding experiments with casein as the control. Biological evaluation of the products showed that PER values for freeze-dried cheddar cheese were significantly higher than casein (3.7 vs 2.5). Freeze-dried cheddar also had a PER value significantly higher than spray-dried cheddar cheese (3.7 vs 3.0). Freeze-dried fabricated cheddar cheese and sodium caseinate had PER values not significantly different from the casein control.     

VELOCITY PROFILES OF FLUID/PARTICULATE MIXTURES IN PIPE FLOW USING MRI

Magnetic resonance imaging (MRI) techniques have been utilized to experimentally measure velocity profiles and apparent Theological properties of fluid/paniculate mixtures as functions of flow rate, particle loading, and particle size. The experimental velocity profiles were described by apower law model for these systems. A 3% aqueous sodium alginic acid solution was used to form two particle sizes of 2.5 mm and 5.0mm in diameter. The spheres were suspended in a 0.5% carboxymethyl cellulose solution at loadings ofO, 10, 20, and 30% by weight. The average fluid velocity ranged from 2–35 cm/s. The flow behavior index decreased as flow rate, particle loading or particles size increase. Cumulative residence time curves were evaluated based on this modeling procedure. Results of this research have direct application to aseptic processing of fluid/particulate mixtures.     

CONSTRUCT VALIDITY FOR THE SENSATION-SEEKING SCALE.

EXAMINED THE TRAITS MEASURED BY THE SENSATION-SEEKING SCALE (SSS) BY DEFINING FACTORS WITHIN THE SCALE ITSELF AND BY CORRELATING THE SCALE WITH INDEPENDENT MEASURES OF OTHER TRAITS. 4 FACTORS WERE DEFINED IN AN EARLIER EXTENDED VERSION OF THE SSS GIVEN TO MALES: THRILL, SOCIAL, VISUAL, AND ANTISOCIAL SENSATION SEEKING. ONLY THE 1ST 2 FACTORS EMERGED CLEARLY IN THE FEMALE DATA. THE SSS WAS POSITIVELY CORRELATED WITH AUTONOMY, CHANGE, AND EXHIBITIONISM SCORES, AND NEGATIVELY CORRELATED WITH DEFERENCE, NURTURANCE, ORDERLINESS, AND AFFILIATION SCORES ON BOTH THE EPPS AND THE GOUGH-HEILBRUN ADJECTIVE CHEKC LIST (ACL). THE SSS CORRELATED POSITIVELY WITH HYPOMANIA (MMPI) AND LABILITY (ACL), AND NEGATIVELY WITH SELF-CONTROL (ACL) AND FIELD DEPENDENCY. SS IN THIS STUDY WERE 268 MALE AND 277 FEMALE UNDERGRADUATES. (22 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Purification and heat stability of Cox's apple pulp peroxidase isoenzymes

Three peroxidase isoenzymes, two anionic and one cationic, were isolated from extracts of apple pulp using gel filtration and ion-exchange chromatography. The homogeneity of the purified isoenzymes was established by isoelectric focusing and staining for peroxidase activity. The isoenzymes varied in their heat stability: the anionic isoenzymes were found to be more heat stable than the cationic isoenzyme. The measured enzymic activity of the isoenzymes was greatest when o -dianisidine was used as the test substrate. After heating solutions of the anionic isoenzymes at 80–100°C for 2 min, up to 80% of the original enzymic activity was observed to regenerate when the heat-treated isoenzymes were held at 30°C for 1 hr. Regeneration of enzymic activity following heat inactivation was not observed for the cationic isoenzyme.     

RELATION OF MOOD AND HYPNOTIZABILITY: AN ILLUSTRATION OF THE IMPORTANCE OF THE STATE VERSUS TRAIT DISTINCTION.

TESTED THE HYPOTHESIS THAT AFFECT STATES JUST PRIOR TO HYPNOSIS INDUCTION ARE RELATED TO SUBSEQUENT HYPNOTIZABILITY, WHILE AFFECT TRAITS ARE NOT. THE MULTIPLE AFFECT ADJECTIVE CHECKLIST (MAACL), AN AFFECT-STATE TEST, WAS GIVEN TO SS JUST PRIOR TO HYPNOSIS. MMPI AFFECT-TRAIT MEASURES WERE GIVEN AFTER HYPNOSIS. HOSTILITY STATE (MAACL) WAS SIGNIFICANTLY AND NEGATIVELY CORRELATED WITH HYPNOTIZABILITY IN 3 RUNS OF SS TESTED IN SMALL, HIGHLY MOTIVATED GROUPS. DEPRESSION STATE WAS NEGATIVELY CORRELATED WITH HYPNOTIZABILITY IN 2 OF THE RUNS, AND ANXIETY STATE WAS NEGATIVELY CORRELATED IN 1. AFFECT-STATE MEASURES WERE UNRELATED TO HYPNOTIZABILITY IN A LARGE, LESS MOTIVATED GROUP. AFFECT-TRAIT MEASURES AND OTHER TRAIT MEASURES FROM THE MMPI WERE UNRELATED TO HYPNOTIZABILITY. THE RESULTS SHOW THE IMPORTANCE OF THE STATE VS. TRAIT DISTINCTION IN THE PREDICTION OF HYPNOTIC BEHAVIOR AND HAVE IMPLICATIONS FOR OTHER AREAS OF PREDICTION. (2 P. REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

OPTIMIZATION OF CONDITIONS FOR THE PRODUCTION OF EICOSAPENTAENOIC ACID BY MORTIERELLA

This research characterized the optimum growth conditions of Mortierella for accumulation of eicosapentaenoic acid (EPA). Eight strains of Mortierella, NRRL 5513, 2761, 1757, 6337, 2493 and ATCC 24786, 16271, 16266, were evaluated for their ability to produce EPA. Temperature, temperature shifting, media, and media supplementation (carbon/nitrogen sources, growth factors and antibiotic supplementation) were studied to determine their effect on mycelial mass and EPA accumulation. M. elongata ATCC 16271 was the most effective strain for EPA production when grown at 18C, in yeast malt broth, pH 5. 1, and harvested after 7 days, yielding 66 mg EPA/g dry mycelial cells. In another experiment, temperature shifting (2 days at 24C, to 5 days at 12C) increased the yield of EPA about eight times to 32 mg EPA/g dry mycelial celis from 4 mg EPA/g dry mycelial cells for nontemperature shifted cultures. This research describes methodologies that resulted in EPA content higher than any previously reported.     

Extra-Cold Storage of Hake and Mackerel Fillets and Mince

Extra-cold storage (?30 and ?40°C) of mackerel (Scomber scombras) mince and fillets showed lower free fatty acid formation. Extra-cold storage (-30°C) of white hake (Urophycti tenuis) fillets produced fish with better quality based on sensory and chemical indices. The colder the storage temperature, the less firm the hake mince and fillets. Ascorbic acid accelerated cohesiveness development of mackerel mince and fillets. Over time, the quality of the hake and mackerel decreased according to sensory and chemical indices. They became tougher and generally more cohesive.     

A FINITE ELEMENT METHOD to MODEL STEAM INFUSION HEAT TRANSFER to A FREE FALLING FILM

This work is a theoretical and experimental analysis of heat transfer to a free falling film of homogeneous fluid food. Fluid falls vertically in a thin film through a stagnant steam environment. the thermal energy equation governing the steady state heat transfer is solved numerically by a finite element method. the Froude number and the Peclet number characterize the fluid flow and heat transfer. Water was used as the experimental test fluid in the steam infusion unit. Average fluid temperatures measured as a function of position compare well with model predictions. the model was incorporation into a kinetic model to predict the extent of microbial destruction expected with the time/temperature treatment.     

Effect of Water and Serum Absorption on Wear of Unirradiated and Crosslinked UHMWPE Orthopedic Bearing Materials

Abstract

In addition to confounding mass-based wear measurements in serum-lubricated hip simulator experiments, fluid absorption by the acetabular cups may simultaneously modify the wear resistance of the ultra-high molecular weight polyethylene (UHMWPE) from which they are composed. To decouple the fluid absorption and wear processes enabling clearer investigation of this effect, absorption was first imposed during an initial stage where UHMWPE was exposed to pressurized (10 MPa) fluid. This was followed by a second stage, where resultant wear behavior was assessed by a multidirectional pin-on-flat technique that, though still providing a serum-lubricating environment, does not promote the simultaneous fluid absorption occurring in hip simulator testing. Both unirradiated and highly crosslinked UHMWPE were investigated, each with both bovine calf serum and water soaking exposures of duration to 129 days. The pressurized soaking of a highly crosslinked UHMWPE decreased its wear resistance, causing an increase in wear rate by approximately 50% during subsequent serum-lubricated multidirectional pin-on-flat sliding tests as compared to non-soaked material. The magnitude of this effect did not appear to depend on whether the soaking fluid was water or serum, nor did it appear to depend on soak time provided it was at least of a 14-day duration, during which more rapid transient fluid absorption occurs. Such soaking did not produce as pronounced an effect on unirradiated UHMWPE, as its lack of wear resistance likely causes the absorption-affected surface region to be removed within the earliest stages of sliding contact.