A laboratory investigation of a physical rnechanisim for the extended infrared absorption (‘red shift‘) in wheat

Laboratory spectral measurements, on the components of both greenhouse and field grown winter wheat, were performed to identify the component and its appropriate response which gave rise to the extended infrared absorption or ‘red shift’ reported by Collins. Results of this study indicated that inherent intraplant adaxial (upper) leaf reflectances were of sufficient variability to suggest that an admixture of mechanisms may have utility on identifying the booting and head emergence stages in the life cycle of wheat. The physical mechanism for the shift was found to be relatively independent of the inherent variability in leaf spectra, and to be dependent upon the difference in the mode of deposition of cuticle upon the abaxial (lower) surface relative to that of the adaxial (upper) surface, ihe position of the flag leaf, and thus the surface exposed to the incident light during heading and after emergence of the head.     

向新一代分组业务转移

今 天服务提供商面临着应付管理多重叠加网络管理困难的挑战。众所周知，叠加网络结构对提高现有业务收入方面显得无能为力。因此，服务提供商需要能帮助他扩展当前的基础设施，同时保持提供给最终用户的服务水平的解决方案。 面对激烈的价格竞争，服务提供商必须设法降低成本。此外，服务提供商还必须准备在逐渐形成的ＩＰ业务市场上投入资金，因此不得不想方设法使现有的可提供给用户的业务向分组化业务转型。 商业挑战 电信业务由以下三个网络协作平台组成：ＰＳＴＮ，全球语音网络；互联网，尽力而为的全球数据网络；还有服务提供商的商…     

Control of Decay in Modified-atmosphere Packages of Sliced Apples using 2-Nonanone Vapor

A flow-through vapor exposure system was developed to evaluate the effects of 2-nonanone vapor on the decay of apple slices inoculated with Penicillium expansum Link, and Botrytis cinerea Pers. Treatments with 2-nonanone at 130 to 300 μL (STP)/L of air at 23°C retarded growth of fungi on PDA. At 300 μLL^-1, fungal growth was completely suppressed; however, it re-grew when transferred to air. At 5°C, exposure to 50 μL.L^-1 suppressed, and at 100 μL.L^-1 apparently killed, P. expansum on PDA and apple slices. For P. expansum at 5°C, only 25% of the 2-nonanone used at 23°C was needed. Physiological damage occurred on the peel of treated apples.     

THE CDC MODEL OF URBAN REDEVELOPMENT: A Critique and an Alternative

ABSTRACT: This paper questions the viability of an urban redevelopment model that relies on small community development corporations (CDCs) and proposes an alternative. Because most CDCs are severely undercapitalized, they can not keep up with accelerating decay. Their existence, and the emphasis placed on their supposed successes, allow elites to blame poor neighborhood CDCs rather than external conditions for redevelopment failure. The model also emphasizes that CDCs be community–based, but because their resource base is controlled from outside the neighborhood there is really very little community control over CDCs. CDCs may even delegitimize more empowerment–focused community organizing attempts by making them appear radical. Consequently, the CDC development process may actually disorganize poor communities by creating internal competition or disrupting social networks. An alternative model of neighborhood redevelopment is proposed which emphasizes community organizing, community–controlled planning, and high–capacity multi–local CDCs held accountable through a strong community organizing process.     

EFFECT OF SOLUBLE POLYLACTIC ACID DURING REFRIGERATED STORAGE OF GROUND MEATS INOCULATED WITH ESCHERICHIA COLI O157:H71

Ground beef, ground pork, and commercial breakfast sausage were inoculated (6.5 log₁₀ CFU/mL) with a five strain mixture of Escherichia coli 0157:H7 and treated either with sterile water, or 1% or 2% solutions of soluble polylactic acid (SPLA) in sterile water and stored at 4C for 1, 24, 72 and 168 h. After 168 h, 2% SPLA was significantly (p0.05) more effective than both 1% SPLA and sterile water in reducing E. coli 0157:H7 and resulted in overall reductions of 1.68, 1.70, and 1.32 log₁₀ CFU/mL for beef, pork, and pork sausage, respectively, when compared to control samples. The meat samples treated with 1% and 2% SPLA maintained significantly (p 0.05) lower pH values throughout refrigerated storage of 168 h with the higher concentration sustaining pH values from 3.83 to 3.92. Although the inhibitory effect of this acid increased with storage time, E. coli 0157:H7 survived these acidic conditions, with water activity levels ranging from 0.972 to 0.991.     

STORAGE QUALITY OF PASTEURIZED AND UV TREATED APPLE CIDER

Two studies were conducted to assess the effect of hot-fill pasteurization at 63C and UV irradiation at 14 mJ/cm² on the quality and shelf-life of apple cider packaged under controlled conditions with minimal packaging contamination, and under pilot plant conditions resembling commercial operations. The processed cider was stored at 7C for up to 14 weeks in the first study and 4 weeks in the second. Microbiological, chemical and sensory tests were conducted weekly on cider samples. There were no significant differences among the fresh processed ciders with regard to taste and preference. All treatments achieved a reasonable reduction in microbial counts, although hot-fill pasteurization provided longer shelf-life. There were significant changes in pH, titratable acidity, soluble solids and turbidity of samples during storage. Hot-fill at 63C is a comparable alternative to flash pasteurization at 71C for 6 s for the production of safe quality cider at small cider mills.     

Availability of Iron from Food Cooked in an Iron Utensil Determined by an In Vitro Method

Availability of iron from food cooked in iron utensils was determined by an in vitro method. Foods were cooked in iron (I) and in noniron (NI) utensils and combined to form meals. Applesauce and the meal contained more iron when cooked in I than in NI. The meals were subjected to simulated gastrointestinal digestion. Iron from the digestion mixture which diffused across a semipermeable membrane was measured calorimetrically and by radioassay. Treatment (cooked I vs NI) did not affect dialyzable iron. The radioassay showed higher dialyzable iron than the calorimetric method. Iron added to food by cooking in iron utensils was as available (as indicated by dialysis) as native food iron.     

Head in the Clouds

What differentiates an architect's installation from that of an artist? Are there issues and attitudes particular to the architectural discipline that find form through the medium of the installation? Do these issues help define what an architect is and the nature of our profession? Three projects about elevated walking surfaces are dedicated to these questions.