Coefficient of friction and subjective assessment of slippery work surfaces.

Research was conducted to determine how well subjects could distinguish between surfaces with different coefficient of friction (COF) values and to evaluate how well subjective ratings of slipperiness correlated with the actual COF values. Thirty-three ironworkers experienced in working and walking on steel surfaces and 23 university students inexperienced with these tasks participated in the study. Subjective slipperiness ratings for a variety of climbing and walking conditions were obtained from the subjects. It was found that subjects could identify differences in the slipperiness of four types of steel coatings tested in the study. There was a high correlation between the subjective ratings and the measured COF values. Subjects did not slip at a COF of 0.41 but did lose footing at a COF of 0.20.     

Childhood cancer incidence and trends in Minnesota, 1988-1994

Childhood cancer incidence patterns for Minnesota, obtained from the Minnesota Cancer Surveillance System, were compared with national rates as well as with historic data from eight Minnesota counties. In total, 1,140 neoplasms were diagnosed in children (ages 0 to 14) between 1988 and 1994. Leukemias were the most common diagnosis for boys (30.3%) and girls (29.6%), followed by central nervous system tumors. The average annual age-adjusted incidence rates for all cancer sites were 167.2 and 136.2 per million for boys and girls, respectively. These rates were somewhat higher than national rates. In particular, the incidence rate for astrocytoma in boys was significantly elevated. Childhood cancer incidence, particularly brain tumors, has increased in the eight-county region from 1969 to 1994. This analysis demonstrated the Minnesota's childhood cancer incidence patterns are similar to national patterns.     

Storage life of frozen salmonoids Effect of light and packaging conditions on carotenoid oxidation and lipid oxidation

Summary The combined effect of oxygen transmission of packaging material and of exposure to light with different spectral distribution on the oxidative degradation of carotenoids and lipids in frozen salmonoids has been characterized in a storage experiment with steaks of rainbow trout. The degradation of the carotenoid astaxanthin, as followed by HPLC analysis and tristimulus colorimetric measurement, was sensitive to the radiant flux density of UV light and less sensitive to the oxygen transmission rate of the packaging material, in agreement with previous findings for photooxidation of carotenoids in food model systems. This is in contrast to the lipid oxidation, which was found to be dependent on the accessability of oxygen rather than on exposure to UV light. Formation of peroxides in the product culminated after 3 months of storage (up to 8.4 mEq kg^–1 oil), and preceded the formation of thiobarbituric-acid-reactive substances. The product in packaging material with a high oxygen transmission rate (60 cm³ m^–2 bar^–1 per 24 h) reached a level of approximately 5 mol malonaldhyde/kg^–1 product, when stored exposed to standard fluorescent light or fluorescent light with a high UV component. Rancid taste was not detected by sensory evaluation for any of the products after 6 months of storage, whereas a bitter taste was noted for the product exposed to UV light.

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Die Haltbarkeit von Lachsforellen Einfluß von Licht und Verpackung auf die Carotenoid- und Fettoxydation

Zusammenfassung Der kombinierte Effekt von Sauerstoffdurchgang durch Verpackungsmaterial und der Lichteinwirkung verschiedener spektraler Verteilung auf den oxidativen Abbau der Carotinoide und Fette in gefrorenen Lachsforellen wurde in einem Lagerungsversuch untersucht. Der Abbau des Carotenoids Astaxanthin wurde mit HPLC undTristimulus-Calorimetrie beobachtet, und war empfindlich gegenüber UV-Licht und weniger empfindlich gegenüber der Sauerstoffdurchlässigkeit der Verpackung, was mit früheren Ergebnissen für Photooxidation der Carotinoide in Modellsystemen übereinstimmt. Dies widerspricht der Fettoxidation, die mehr von Sauerstoffzugang abhängig ist als von der Entwicklung des UV-Lichtes. Die Bildung von Peroxiden des Produktes kuliminierte nach 3monatiger Lagerung (bis 8,4 meq/kg Öl) und ging der Bildung von Thiobarbitursäure-aktiven Substanzen voraus. Das Produkt im Material mit hohem Sauerstoffdurchgang (60 cm³ m^–2 bar^–1 pro 24 h), das bei normalen fluorescierendem Licht oder bei fluorescierendem Licht mit hohem UV-Anteil aufbewahrt wurde, erreichte einen TBS-Wert von ungefähr 5 mol Malonaldehyd/kg Fleisch. Ein ranziger Geschmack wurde durch sensorische Bewertung nach 6monatiger Lagerung nicht erkannt, wohl aber ein bitterer Geschmack bei dem UV-Licht ausgesetzten Proben.

     

Glazed spaces in Nordic climates

A semi-climatized zone in the shape of a glazed space is heated to some degree by solar radiation and to some degree by excess heat or heat loss from the main and fully insulated part of the building. Such a space will not offer full thermal comfort for permanent occupancy during the winter season, but it is useful for secondary functions such as circulation, storage, physical activities, etc. During the summer season glazed spaces will also be very attractive for ordinary occupancy.

A condition for energy conservation is that these spaces are not heated directly but utilize heat loss and possibly excess heat from the adjoining buildings. If they are properly positioned and constructed, they will also function as solar collectors.

The energy reduction potential will vary greatly with the relative size of the spaces, with the system installed, and with possibilities for long term storage. If the glazed space covers relatively large parts of the adjoining buildings, the reduced heat loss from these may be considerable. If in addition a certain minimum temperature can be kept in the glazed space, the need for heating in the adjoining buildings may be minimal.

Abroad such spaces are often used consciously as architectural elements due to their special spatial character. In countries like Norway they may in addition serve several needs resulting from the special climatic conditions.

SINTEF has developed energy conservation systems based on this concept and has tested them in experimental buildings. One example is the three solar energy houses in the Heimdal low energy dwellings project which totals 14 houses. Another example is a day care centre now under development for the local student union.     

Energy demand in the Norwegian building stock: Scenarios on potential reduction

A model has been developed for studying the effect of three hypothetical approaches in reducing electricity and energy demand in the Norwegian building stock: wide diffusion of thermal carriers, heat pumps and conservation measures, respectively. Combinations of these are also considered. The model has a demand side perspective, considers both residential and service sectors, and calculates energy flows from net to delivered energy. Energy demand is given by the product of activity and intensity matrices. The activity levels are defined for the stock and the new construction, renovation and demolition flows. The intensity properties are defined in archetypes, and are the result of different energy class and heating carriers share options. The scenarios are shaped by combining the activity flows with different archetypes. The results show that adopting conservation measures on a large scale does allow reducing both electricity and total energy demand from present day levels while the building stock keeps growing. The results also highlight the importance of making a clear distinction between the assumptions on intensity and activity levels.     

A P1-based physical map of the region from D17S776 to D17S78 containing the breast cancer susceptibility gene BRCA1

BRCA1, a breast and ovarian cancer susceptibility locus, has been isolated and maps to 17q21. A physical map of the BRCA1 region which extended from the proximal boundary at D17S776 to the distal boundary at D17S78 was constructed and consists of 51 sequence tagged sites (STSs) from P1 and YAC ends, nine new short-tandem repeat (STR) polymorphic markers, and eight identified genes. The contig, which spans the estimated 2.3 Mb region, contains 29 P1s, 11 YACs, two BACs, and one cosmid. Based on key recombinants in two linked families, BRCA1 was further localized to a region bounded by D17S1321 on the proximal side and D17S1325 on the distal side. Within this estimated 600 kb region, the contig was composed completely of P1s and BACs ordered by STS-content mapping and confirmed by DNA restriction fragment fingerprinting.     

New method for rapid and sensitive quantification of sulphide-producing bacteria in fish from arctic and temperate waters

The offensive, fishy, rotten H2S-off-odours in spoiled, aerobically and cold stored fish from arctic and temperate waters are generally caused by sulphide-producing bacteria (SPB), mainly Shewanella putrefaciens. In the present work, a new, rapid, simple and accurate method for estimation of the SPB content in fish from these areas is described. The quantification is based on the formation rate of iron sulphide during growth of SPBs incubated at 30 degrees C in a liquid growth medium containing cysteine, sodium thiosulphate and iron(III)citrate as specific substrates for iron sulphide formation. The iron sulphide turns the medium grey and masks the background fluorescence in the medium when the SPB content in the assay is approximately 10(9) cfu/ml. The fluorescence change could be detected instrumentally and the colour change visually. The method was developed and evaluated in tests with S. putrefaciens CCUG 13452 DT as well as naturally occurring SPBs in cod, salmon, wolf fish and coal fish. A linear correlation between the SPB count and detection time was obtained over the entire range from 1 to 10(9) cfu SPB/g, corresponding to detection times 17 and 1 h, respectively. The correlation is described by the equation: log cfu/g fish= -0.59(+/- 0.17) x DT+ 9.65(+/- 0.09), where DT is the detection time in hours. The model was valid for all the tested fish species and all tested naturally occurring SPBs in these species. The regression coefficients (R2) for cod, coal fish, wolf fish and salmon were 0.99, 0.92, 0.97 and 0.97, respectively. The detection level of the method is 1 SPB per sample tube, corresponding to 16 cfu/g fish. The method could be used to predict the remaining shelf life of the fish for different markets, even when the time-temperature history during storage of the fish is unknown.     

The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Rosemary (dried leaves ofRosmarinus officinalis L.) added to cooked meat balls (minced pork) was found to retard the formation of warmed over flavour (WOF) during chill storage. The spice was added to pork meat (Longissimus dorsi) balls in an amount acceptable for the product, as evaluated by a sensory panel (0.05% of total weight). After cooking (water bath, internal temperature 80°C), the meat balls were packed using five atmosphere packaging conditions: (i) air; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂; and (v) 100% N₂. During chill storage (5°C), the sensory quality of the reheated meat balls was evaluated by a trained sensory panel, and lipid oxidation was followed by measurement of thiobarbituric acid reactive substances (TBARS). The combination of decreased O₂ atmosphere in the packages and addition of rosemary resulted in a significantly (p<0.05) lower amount of TBARS and a significantly (p<0.05) better sensory score.

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Gemeinsamer Effekt von Rosmarin (Rosmarinus officinalis L.) und Verpackung in modifizierter Atmosphäre auf den Aufwärmegeschmack (WOF) von wärmebehandeltem, gehacktem Schweinefleisch

Zusammenfassung Rosmarin (getrocknete Blätter vonRosmarinus officinalis L.), erwärmten Fleischklößen (gehacktes Schweinefleisch) zugesetzt, hinderte die Entwicklung des Aufwärmgeschmacks (warmed over flavour) während der Kühllagerung. Das Gewürz wurde den aus Schweinefleisch (Longissimus dorsi) hergestellten Fleischklößen in einer für das Produkt akzeptablen Menge zugegeben, beurteilt von einem sensorischen Panel (0.05% des Totalgewichtes). Nach der Wärmebehandlung (Wasserbad, Zentrum-Temperatur 80°C) wurden die Fleischklöße in fünf unterschiedlichen und kontrollierten Atmosphären wie folgt verpackt: (i) Luft; (ii) 5% O₂/95% N₂; (iii) 3% O₂/97% N₂; (iv) 1% O₂/99% N₂ und (v) 100% N₂. Während der Kühllagerung (5°C) wurde die sensorische Qualität der wiedererwärmten Fleischklöße von einem geschulten Panel beurteilt und die Lipid-Oxidation durch Messung der Thiobarbitursäure-reaktiven Substanzen (TBARS) beobachtet. Die Kombination von ermäßigtem Sauerstoffgehalt in den Verpackungen mit der Zugabe von Rosmarin ergab eine signifikant (p<0.05) niedrigere Menge TBARS wie auch signifikant (p<0.05) bessere Punkte in der sensorischen Beurteilung.

     

Suitability of four blackcurrant cultivars for industrial syrup production

The four blackcurrant cultivars Øjebyn, Ben Nevis, Ben Lomond and Silvergieter have been evaluated with reference to their suitability for syrup production. The examination was based on sensory and physico-chemical characterisation, and was performed on the berries themselves and the syrup. The results show that Øjebyn is less suitable for syrup production, while Ben Nevis and Ben Lomond differ insignificantly in most qualities from the reference cultivar, Silvergieter. Criteria for the evaluation of cultivars for industrial suitability are discussed.