THE CREATIVE UNDERCLASS IN THE PRODUCTION OF PLACE: EXAMPLE OF CAMDEN TOWN IN LONDON

ABSTRACT: Camden Town in London is a mature cultural quarter with a contradictory mix of affluent middle class and homeless; Starbucks and street markets; counter‐cultural groups and tourists; participants in the night time economy and shopkeepers; media corporations and the “creative underclass.” There is a tension between the various stakeholders with their different powers. The patterns of cultural production and consumption in the area are complicated and have deep historical roots. The creative underclass has contributed to the Camden Town scene, which is gradually transforming from a liminal city fringe to a gentrified part of London's center. This paper provides insights into the process of this transformation. Decision making related to urban renewal also contributed to the complexity of the place and its contested nature, added to the existing tensions, and accelerated the transgression of the place from “authentic” to “spectacular.”     

ON THE FORECASTING OF ECONOMICALLY OPTIMAL APPROXIMATIONS TO LOAD DURATION CURVES

This paper develops a methodology for forecasting economically optimal approximations to the load duration curve. A dynamic programming algorithm serves as the basis of the optimal approximation, yielding discrete approximations over a known horizon. These approximations are related to a set of economic and weather variables and are, in turn, forecast. This forecast in conjunction with a forecast of the shape of a continuous load duration curve yields the requisite results. The approach is implemented and the results are acceptable.     

THEORETICAL RESPONSES OF DIFFERENT RHEOLOGICAL MODELS TO A SINUSOIDAL COMPRESSION IN A TRANSIENT STATE

The sinusoidal compression imposed by the new device set up by SALE (INRA, Theix, France) is not an harmonic test. Therefore, a theoretical study of the deformation has been undertaken. The use of Carson-Laplace trans forms allows one to establish the response of a Burgers model with the Hencky strain specific of the test. Simulations of simple rheological behaviour (elastic, viscous, vicoelastic) are presented as reference for future analysis of more complex behaviours of foodstuffs.     

Evolution in the composition of human skin surface lipids during their accumulation on scalp and hair

Qualitative examination of human surface lipids collected using a surfactant solution shows that there are no significant differences between individuals when the samples are collected after one day, starting from clean hair and scalp. On the contrary, samples collected after 4 days reveal discrepancies within the population, related to the oily hair symptom.
An evolution in the composition of the recovered mixture occurs during the 1–4 days accumulation period, which mainly results in an increased unsaturation of the total (free + glycerides) fatty acids fraction isolated after saponification.
A two-step mechanism is proposed to account for the observed evolution: in a first step, free fatty acids are cleaved from glycerides by the well known enzymatic hydrolysis. Analytical determinations show that this process is structure dependant, the straight chain saturated acids being more readily hydrolyzable than the unsaturated and branched chain species. In a second step, free fatty acids are immobilized on the keratinic fibers, by a process which involves the formation of Ca salts.
This evolution results in a decreased viscosity of the skin surface lipids and in an increase of the low temperature melting fraction of the mixture. Its extent is more or less pronounced, depending upon the individuals. Subjects who exhibit extensive evolution are affected by the oily hair symptom.
Evolution de la composition des lipides superficiels humains durant leur accumulation sur le scalp et les cheveux     

PEAK LOAD FORECASTING USING AN ADAPTIVE MODEL

In this paper two adaptive forecasting models are suggested. One model is based on a specification relating the forecast of a variable For some future period to a weighted average of a Free forecast of that variable and the current level of the variable. The second model makes a similar assumption with regard to its specification but relates the model's parameters to a set of economic and seasonal variables. This relationship allows one to forecast these parameters. The forecast parameters are in turn used to provide a forecast of the variable of interest.

When the two models are compared for a specific set of data, neither proves to be superior to the other though both are superior to a naive time series model. The choice of one model over the other ultimately rests on subjective factors.     

Preparation of transparent pea protein gels: a comparison of isolation procedures

Two commercially viable procedures for the preparation of protein fractions from pea flour are described and discussed. These fractions form thermally induced transparent gels at acid pH and are composed of the globulins, vicilin and legumin, identified by electrophoresis and differential scanning calorimetry. The gels have clarities that allow their use as vegetarian substitutes for gelatin and additionally show thermal stabilities suitable for applications in hot products. The influence of other food ingredients (salt, sugar and vegetable oil) on gel clarity is also investigated.     

A SINUSOIDAL COMPRESSION SYSTEM TO STUDY RHEOLOGICAL PROPERTIES OF FOODS IN THE TRANSIENT STATE

A testing device specially designed to study rheological properties of meats and their relation to tenderness is described. Samples are submitted to a sinusodal compression during 1 to 2 cycles with recovery delay of 0 to 10 s at frequencies between 0.05 and 25 Hz so that deformation rates thus attained overlapped those of chewing. The compression can be regulated between 10 and 90%, and adjusted to initial sample height from 3 to 30 mm. Sample strength is measured by a force quartz transducer connected to a high speed data acquisition and storage system, versus the deforming tool displacement whose specific law is given.     

OPTIMAL STEP FUNCTION APPROXIMATIONS TO UTILITY LOAD DURATION CURVES

Utility load duration curves are often approximated by step functions, especially in the context of energy modeling and utility scheduling. This paper presents a method of constructing an optimal n-step approximation to a load duration curve.     

PACKAGING PRESERVATION OF β-CAROTENE IN SWEET POTATO FLAKES USING FLEXIBLE FILM AND AN OXYGEN ABSORBER

Sweet potato flakes are potentially an affordable, shelf-stable source of provitamin A β-carotene. Because β-carotene is susceptible to oxidative degradation, particularly in dehydrated food materials exposed to atmospheric oxygen, several packaging conditions were evaluated for enhancement of β-carotene retention in sweet potato flakes during storage. The flakes were packaged in either a polypropylene film (high oxygen permeability) with air headspace or a nylon laminate film (low oxygen permeability) with air headspace, under vacuum, or with an Ageless oxygen absorber sachet enclosed. Packaged flakes were stored in the dark at ambient laboratory temperature (～23C), and β-carotene content was determined at intervals from 0 to 210 day storage using reversed-phase liquid chromatography. Among the packaging conditions tested, β-carotene retention was enhanced incrementally as the apparent availability of oxygen was reduced (nylon > polypropylene; oxygen absorber > vacuum > air headspace). The combined use of oxygen absorbers and flexible oxygen barrier film gave excellent retention of β-carotene during the 210 day trial.     

Magnitude Estimation of Food Acceptance

A printed list of 50 various food items was evaluated to determine foods most favored by 236 enlisted Army personnel. Three groups, based on intergroup comparability, were formed to test several measurement procedures to determine which technique best evaluated overall food acceptance. Two variations of magnitude estimation procedures were compared to the standard nine-point category ratings. The category ratings and variations of magnitude estimation results were highly related. Benefits concerning the choice of method depend on the extent or magnitude of sensory information required.