Performance of Layout Algorithms: Comprehension, not Computation

Many algorithms address the problem of rendering an abstract graph structure as a diagram in as efficient and as elegant a manner as possible. The criteria for judging the worth of these algorithms are typically the extent to which they conform to common aesthetic criteria (e.g. minimising the number of crossings, maximising symmetry), or their computational efficiency. The algorithms are not usually judged on their ability to produce diagrams that maximise humans’ performance on tasks which require their use.This paper presents an example experimental methodology for considering the relative worth of eight layout algorithms with respect to human performance, together with details of an experiment using a single graph. The results indicate that, with the exception of one algorithm, there is no statistical difference between the performance data of the algorithms when applied to this graph, indicating that they produce drawings of comparable difficulty. This result is despite the different aesthetic bases for the algorithms.     

Corrosion of a Borosilicate Glass by Orthophosphoric Acid

A borosilicate glass was resistant to orthophosphoric acid at 95°C, whereas considerable corrosion occurred at higher temperatures. Tenacious crystal formation provided a barrier against further attack, but also produced stress resulting in spontaneous glass breakage. The acid-glass reaction is attributed to acid dehydration and consequent transformation to aggressive pyrophosphate.     

EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY

SUMMARY— Selected characteristics of beef rib steaks representing three physiological maturity levels and two marbling levels were investigated. Paired steaks at the 1lth thoracic vertebra were used to obtain cooking time and losses, palatability scores, Warner-Bratzter shear values, and selected histological data. In addition, steaks from the left 7th and right 8th thoracic vertebrae positions were used to measure cooking time and losses, Warner-Bratzfer shear values, waterholding capacity, pH, color-difference, and total moisture. Ether extract was obtained for raw longissimus dorsi at the 12th thoracic vertebra. Maturity and marbling affected told moisture (P < 0.001), quantity of fat in raw muscle (histological measurement, P < 0.01). ether extract (P < 0.001). and dripping losses (7th and 8th thoracic vertebrae P < 0.001). Other factors were not affected significantly. Maturity and marbling, at levels represented, had little effect on palatability of the steaks, although generally, measurements for fat content were higher and those for moisture lower at the higher marbling level. Most correlation coefficients for overall acceptability and histological measurements were low. Tenderness had more influence on the overall acceptability of the meat than flavor or juiciness. Moderate to high relationships occurred between cooking time and both initial weight of steaks and cooking losses. Generally, waterholding capacity was not related to pH, total moisture, or cooking losses. Correlation coefficients for pH vs. shear value and pH vs. color-difference were low.