MEDIATION AND PSEUDOMEDIATION: A REPLY TO HORTON.

D. L. HORTON (SEE 42:4) HAS ATTEMPTED TO REJECT B. EARHARD AND G. MANDLER'S (SEE 40:3) INTERPRETATION OF DATA FROM EXPERIMENTS WHERE "MEDIATION" HAS BEEN PRODUCED BY STANDARD PAIRED-ASSOCIATE PROCEDURES. IT IS ARGUED THAT (1) HORTON'S REVIEW OF UNLEARNING DATA IS INADEQUATE AND THAT EVIDENCE OF UNLEARNING IS PRESENT IN STUDIES HE CITES AS PROVIDING NO EVIDENCE OF UNLEARNING; (2) HIS EVALUATION OF THE INTERLIST INTERFERENCE INTERPRETATION OF DIFFERENCES BETWEEN EACH OF THE MEDIATED FACILITATION, MEDIATED INTERFERENCE, AND PSEUDOMEDIATION PARADIGMS, AND THE STANDARD CONTROL PARADIGM IS UNSATISFACTORY; AND (3) HIS CONTENTION THAT THE MOST ADEQUATE ACCOUNT OF AVAILABLE DATA IS PROVIDED BY MEDIATION THEORY IS ACHIEVED ONLY AT THE EXPENSE OF PASSING OVER A VERY SUBSTANTIAL BODY OF DATA INCOMPATIBLE WITH A MEDIATION INTERPRETATION OF PAIRED-ASSOCIATE PARADIGMS. (FRENCH SUMMARY) (30 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

NITROSAMINES IN ALCOHOLIC BEVERAGES

A limited survey was carried out to determine the nitrosamine content of several varieties of alcoholic beverages (beer and ale, whiskey, wine, cider, etc.) sold in Canada. Of 22 samples of different beers and ales analyzed all but one contained traces of dimethylnitrosamine; the overall mean level found was 1.5 ppb. Only one Canadian rye and one Scotch whiskey out of a total of 13 samples contained traces of either dimethylnitrosamine or diethylnitrosamine. All the 8 wines and 7 cider samples were negative.     

Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12) in ice cream

The purpose of this research was to determine the survival of two probiotic micro-organisms in ice creams (4% fat). The micro-organisms were Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp . lactis Bb-12 . To meet this objective, an ice cream mixture was formulated and subjected to three treatments. Treatment 1 was inoculated with L. acidophilus , treatment 2 with B. lactis and the third treatment was inoculated with a mixture of both bacteria inoculated in 1 : 1 proportions. The inoculation was with 4% culture for each treatment. The final products were stored at −25°C for 60 days. The ice cream inoculated with L. acidophilus had a final concentration of 2 × 10 ⁶ cfu/g and the survival rate was 87%. The treatment inoculated with B. lactis had a final concentration of 9 × 10 ⁶ cfu/g, with a logarithmic decrease of 10%. When both micro-organisms were inoculated together, the survival rate was 86%.     

Precise Determination of the 3CaO·SiO2 Cells and Interpretation of Their X-Ray Diffraction Patterns

The cell dimensions of pure triclinic 3CaO·SiO₂ and monoclinic 3CaO·SiO₂ solid solution (54CaO·16SiO₂·Al₂O₃·MgO) were determined and the powder diffraction patterns were indexed by the method of precise measurement of the spacings. The lattice constants are expressed in terms of triclinic or monoclinic cells corresponding to pseudo-orthorhombic cells derived from Jeffery's trigonal cell. The apparent lattice constants for pure 3CaO·SiO₂ are a = 12.195 a.u., b = 7.104 au., c = 25.096 a.u., α= 90°, β= 89°44'γ= 89°44'; for 54CaO·16SiO₂.-Al₂O₃MgO, a = 12.246 a.u., b = 7.045 a.u., c = 24.985 a.u., β= 90°04'. Precise lattice constants of Jeffery's monoclinic lattice for 54CaO.-16SiO₂-Al₂O₃·MgO are derived as a = 33.091 a.u., b = 7.045 a.u., c = 18.546 a.u., β= 94°08'. High-temperature X-ray patterns showed that pure triclinic 3CaO·SiO₂ transformed to a monoclinic form at about 920°C. and then to a trigonal form at about 970°C. Monoclinic 54CaO.16SiO₂·Al₂O₃–MgO transformed to trigonal at about 830°C. These transitions were reversible and reproducible and were accompanied by only slight deformation of the structure forms.     

TESTER BIAS AND RESPONSE TO PROJECTIVE INSTRUMENTS.

2 GROUPS OF E-SS ADMINISTERED XEROX COPIES OF 5 HOLTZMAN INKBLOTS WITH THE EXPECTATION OF OBTAINING EITHER A HIGH OR A LOW TOTAL NUMBER OF RESPONSES. 1 GROUP FORMULATED THEIR OWN EXPECTATIONS, THE OTHER WAS GIVEN EXPECTATIONS. THE "GIVEN" GROUP WAS SUBDIVIDED ON THE BASIS OF THEIR SCORES ON A TEST MEASURING THE TENDENCY TO ACQUIESCE TO PSYCHOLOGISTS AS PRESTIGEFUL FIGURES. BIAS WAS FOUND TO BE AN ESPECIALLY STRONG PHENOMENON, INDEPENDENT OF THE SOURCE OF THE HYPOTHESIS (OWN OR GIVEN), SS, PRESTIGE ACQUIESCENCE, NUMBER OF QUESTIONS ASKED IN INQUIRY, OR E-SS' KNOWLEDGE OF THE PURPOSE OF THE EXPERIMENT. SOME EVIDENCE WAS OBTAINED SUGGESTING THAT LEARNING, PERHAPS IN THE FORM OF VERBAL CONDITIONING, MIGHT BE A BIAS-MEDIATING PROCESS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Pulsed Ultra High Pressure Treatments for Pasteurization of Pineapple Juice

Sinusoidal and step-pressure pulses were compared with static pressure treatments for the inactivation of Saccharomyces cerevisiae 2407-1a in pineapple juice. No inactivation was observed after 40–4,000 fast sinusoidal pulses (10 cycles/s) at 4–400 sec in the 235–270 MPa range. Static 270 MPa treatments at 40 and 400 sec resulted in 0.7 and 5.1 decimal reductions, respectively. Slower 0–270 MPa step pulses at 0.1 (10 pulses), 1 (100 pulses), and 2 (200 pulses) cycles/s with 100 sec total on-pressure time resulted in 3.3, 3.5, and 3.3 decimal reductions, respectively. A comparable static pressure treatment resulted in 2.5 decimal reductions. Changing the on-pressure/off-pressure time ratio (3:1, 3:3 and 1:3) showed that treatments with longer on-pressure time, e.g., 0.6 sec on-pressure and 0.2 sec off-pressure were significantly more effective showing nearly a 4 decimal reduction in 100 sec.     

A survey of the physicochemical and microbiological quality of ultra‐heat‐treated whole milk in Brazil during their shelf life

The objective was to evaluate the quality of important brands of ultra‐heat‐treated (UHT) milk marketed in the northern of Parana State, Brazil, during the shelf life of the product. Five brands were analysed at 30, 60, 90 and 120 days after UHT milk production. The physicochemical quality of the milk was assessed in terms of fat content, titratable acidity, density, freezing point depression, total solids, solids‐not‐fat, proteolysis and alcohol stability. Microbiological quality was assessed by the enumeration of aerobic mesophilic micro‐organisms. None of the brands complied with all the physicochemical standards. Two brands met all applicable microbiological requirements. Gelation was observed from 90 days of storage onwards in all brands.     

STABILITY OF PEPSIN (EC 3.4.23.1) DURING IN VITRO PROTEIN DIGESTIBILITY ASSAY1,2

To maximize the efficiency of utilization of pepsin and estimate the contamination of pepsin for in vitro protein digestibility assays, the specific activity decay and peptide bond hydrolysis of pepsin incubated at different pH and concentration were studied with the bovine hemoglobin method and the o‐phthaldialdehyde method, respectively. It was found that increase of pH and concentration of pepsin increased pepsin's half‐life for both specific activity decay and peptide bond hydrolysis. The half‐life for specific activity decay was not extended by the presence of a substrate protein. The results indicated the time needed to maximize pepsin utilization depended on pH and the concentration of pepsin. At the time when all specific activity of pepsin was lost, the average size of pepsin autolysates was between 6.9 and 12.1 amino acid residues, suggesting most peptic protein would be fractionated as digestible protein.