Habit Changes of Sapphire Grown from PbO-PbF2, and MoO3-PbF2 Fluxes

Single crystals of Al₂O₃ (sapphire) were grown from PbO-PbF₂ and MoO₃-PbF₂ fluxes; they varied from flat plates (PbF₂-rich melts) to equidimensional crystals (PbO- or MoO₃-rich melts). The primary growth planes are basal {0001}, first-order rhombohedral {1011}, and second-order rhombohedral {0112}. The habit change is interpreted on the basis of F^- contamination and Pb²⁺ surface adsorption. Possible ion species in the melts and their relative importance on crystal growth from these systems are discussed.     

EFFECT OF ANTIBROWNING TREATMENT ON COLOR AND FIRMNESS OF FRESH-CUT PEARS1

A 30‐second dip in a solution of 4‐hexylresorcinol, isoascorbic acid, N‐acetylcysteine, and potassium sorbate prevented browning of fresh‐cut ‘Anjou’ and ‘Bartlett’ pears (Pyrus communis L.) for 9 days at 5C in air, regardless of initial ripeness. Firmness of pears did not change in response to chemical treatments or time in storage, except that pears slices initially < 25 N, quite ripe, generally became translucent and excessively soft during storage. Firmness of the 5‐mm thick slices was measured by puncturing to 2.5 mm using a 4 mm diameter cylindrical probe and by a three‐point bending test. A puncture test was more suitable (and more convenient) than bending for measuring firmness of the slices. Color (L*, a*, and b*) and transmittance through the slices in the visible and near infrared range (400 to 1900 nm) were measured. The a* value was more sensitive to browning and less affected by ripeness and storage than transmittance at specific wavelengths or the overall absorbance in the visible range.     

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.     

FROZEN STORAGE QUALITY CHANGES IN WHOLE JONAH CRABS

The Jonah crab is an underutilized species in the mid-Atlantic region, and use of the whole, frozen crab would broaden marketing options for this seafood product. We monitored quality changes in whole cooked crabs held in a blast freezer for up to 50 weeks. A sensory evaluation panel determined the point at which detectable differences appeared in the product. Microbiological testing was conducted at selected intervals to assess bacterial content. In a triangle test, frozen experimental samples of leg meat were first differentiated from frozen controls at approximately 24 weeks. No significant difference was defected in body meat for up to 33 weeks’ storage. Microbial quality was acceptable throughout the experiment.     

Women: The Gatekeepers Of Urban Neighborhoods

ABSTRACT: This paper is based on an ethnographic study of strategies of neighborhood defense in a working class ethnic community in Green point, Brooklyn. The author explores women's efforts to resist racial change. White non-Hispanic women in Green point are the guardians of the neighborhood, acting as local observers of street life and serving as informal brokers in the local real estate market. The position of these women at the center of informational exchange is an important source of informal power for them and has long-term consequences for the neighborhood.     

LARGE-SCALE INSTITUTIONAL CHANGE TO IMPLEMENT AN URBAN UNIVERSITY MISSION: Portland State University

ABSTRACT: In response to calls for accountability and effectiveness, public universities are reviewing their missions and are adopting measurable mission-specific goals. An emerging distinctive institutional type is the urban university, an institution characterized by the nature and extent of its responsiveness to the research and educational needs of complex metropolitan regions. This paper concerns the national environment for organizational change, a model for change, and a case study of one urban university that has pursued comprehensive and systemic change in its academic and administrative environment to direct resources to the support of its distinctive urban mission.     

VISUAL RECOGNITION, DEVELOPMENT LAG, AND STREPHOSYMBOLIA IN READING RETARDATION.

3 SETS OF TACHISTOSCOPICALLY PROJECTED STIMULI (LETTERS, LINES, AND WORD SHAPES) WERE EACH PRESENTED UNDER 3 CONDITIONS OF VISUAL RECOGNITION (IMMEDIATE, DELAYED, AND SEQUENTIAL) TO A GROUP (I) OF 20 RETARDED READERS AND A CONTROL GROUP (II) OF 20 ADEQUATE READERS. ALL SS WERE SCREENED FOR VISUAL AND AUDITORY ACUITY, MATCHED FOR GRADE PLACEMENT, AND WERE WITHIN THE AVERAGE RANGE OF INTELLIGENCE. GROUP I PERFORMED LESS WELL THAN CONTROLS ON ALL 9 TASKS, WITH DIFFERENCES IN PERCEPTUAL SPEED SUGGESTED AS A REASON. DIFFERENCES WERE GREATER AT THE YOUNGER AGE LEVELS, SUPPORTING THE DEVELOPMENTAL LAG THEORY. THE DATA WERE ALSO ANALYZED FOR REVERSAL ERRORS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Studies on Colloidal Properties of Whole Egg Magma

Alterations in colloidal properties resulting from heat treatment and/or freezing of whole egg magma were studied. Both heating and freezing led to increases in apparent viscosity and in surface tension. All viscosities are non-Newtonian. Increasing rates of shear followed immediately by decreasing rates resulted in open hysteresis loops; repeated cycles showed only one decrease in viscosity. Polyacrylamide gel electrophoresis demonstrated changes incurred by heat treatments of 60°C, 3.5 min; 64.4°C, 2.5 min; and 68°C, 1 min. Scanning electron microscopy pointed out morphological modifications caused by heating and/or freezing. Sucrose and D-glucose preserved lower viscosity during frozen storage. In conclusion, a preliminary postulation of colloidal structure in whole egg is presented.