Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer

A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion.     

The agreement process: an empirical investigation of human–human computer-mediated collaborative dialogs

In this paper, we investigate the empirical correlates of the agreement process. Informally, the agreement process is the dialog process by which collaborators achieve joint commitment on a joint action. We propose a specific instantiation of the agreement process, derived from our theoretical model, that integrates the IRMA framework for rational problem solving (Bratman, Israel & Pollack, 1988) with Clark's (1992, 1996) work on language as a collaborative activity; and from the characteristics of our task, a simple design problem (furnishing a two-room apartment) in which knowledge is equally distributed among agents, and needs to be shared. The main contribution of our paper is an empirical study of some of the components of the agreement process. We first discuss why we believe the findings from our corpus of computer-mediated dialogs are applicable to human–human collaborative dialogs in general. We then present our theoretical model, and apply it to make predictions about the components of the agreement process. We focus on how information is exchanged in order to arrive at a proposal, and on what constitutes a proposal and its acceptance/rejection. Our corpus study makes use of features of both the dialog and the domain reasoning situation, and led us to discover that the notion of commitment is more useful to model the agreement process than that of acceptance/rejection, as it more closely relates to the unfolding of negotiation.     

NUTRITIVE CONTENT OF CANNED TOMATO JUICE AND WHOLE KERNEL CORN

Most of the information on the nutritive value of canned foods in the technical literature was obtained 25–30 years ago. A resurvey of the nutrient content of canned tomato juice and canned whole kernel corn has been carried out on a nation-wide basis with sampling methods directly comparable to the older survey procedures. Although there have been extensive changes in varietal types and processing methods during the past 30 yr the mean nutritional values for these products have changed very little. Comparison of the nutrient values for these products listed in USDA Handbook No. 8 reveals no differences that could not be attributed to seasonal variations. A possible exception is the ascorbic acid content of tomato juice, which for the 1969 season was found to be somewhat lower than the listed value. While sample-to-sample variation is small in terms of the RDA of most nutrients, it can be critical in terms of the regulatory requirements proposed for nutritional labeling. Under this proposal canners would have to grossly "under declare" some nutrients such as ascorbic acid in order to ensure compliance. The indication is that mean values derived from adequate sampling programs are relatively stable although the population may encompass wide ranges of variability. For this reason, nutrient labeling declarations based upon properly constituted average values provide the most practicable solution to the inherent technical problems in the proposed nutritional labeling regulation