The course of adult intellectual development.

A program of research is summarized that represents the author's lifelong efforts to understand the adult life course of intellectual abilities. The Seattle Longitudinal Study has assessed mental abilities in more than 5,000 adults and has followed some for as long as 35 yrs. Integrative findings are provided on patterns and magnitudes of age changes, cohort differences, factor structure of mental abilities, antecedents for individual differences in aging trajectories, and interventions designed to remediate cognitive aging efforts. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Oxidation and quality of soybean oil: A preliminary study of the anisidine test

The anisidine test, a measure of secondary oxidation products in glyceride oils, was applied to a number of soybean salad oils processed from sound and damaged soybeans. A highly significant correlation (−0.68) was found between the anisidine values of salad oils from sound soybeans and their flavor scores. Multiple correlations between flavor scores, anisidine, and peroxide values yielded a correlation of 0.81 and provided a method for predicting the initial flavor scores of sound soybean salad oils. Similar data for oils from damaged beans gave a highly significant, but lower, correlation (−0.65). Comparative studies indicated that sound crude oils usually contain lower levels of oxidation products than damaged crude. Oxidation in both sound and damaged crudes increased roughly in proportion to iron content. Reproducibility of the test and the effects of hydrogenation, accelerated storage, and fluorescent light on anisidine values were studied. Analysis of damaged oils before and after deodorization showed that little, if any, reduction of anisidine value occurred. Deodorization of sound oils, however, lowered anisidine values. In comparison with damaged oils, the anisidine values of sound oils were lower at comparable stages of processing. The poor quality of damaged soybean oil was substantiated by organoleptic evaluations. Flavor scores of oils given special processing treatments increased as anisidine values decreased.     

Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants

Flavor and oxidative stabilities were studied by organoleptic evaluation and chemical analysis of three different samples of soybean oil: unhydrogented (I); hydrogenated with nickel catalyst (II); and hydrogenated with copper-chromium catalyst (III). Analyses for these oils were: I II III iodine Value 138 109 113 Linolenate, % 8.3 3.3 0.4 Each oil was deodorized with the addition of either citric acid alone or citric acid plus BHA and BHT antioxidants. Addition of antioxidants did not improve the flavor stabilities of the oils in accelerated storage tests but did improve the flavor stabilities of II and III in light exposure tests. All three oils that received the same additive treatment had equivalent flavor stability in both accelerated storage and light exposure tests. However, both hydrogenation and antioxidant treatment improved oxidative stability as measured by the Active Oxygen Method. There was good correlation between flavor score and the logarithm of the peroxide value determined at the time of tasting. Presented at the AOCS Meeting, New York, May 1977.     

Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography

Although previous research showed that volatile compounds detected by gas chromatography (GC) correlated well with flavor scores, no instrumental or chemical method has been available to predict flavor stability of vegetable oils reliably. A direct GC method was tested to predict flavor stability of soybean oil by measuring induction periods based on the time required for rapid formation of volatile compounds. By this technique, induction periods of 9, 5 and 0 days were obtained with oils containing a combination of tertiary butylhydroquinone (TBHQ) and citric acid (CA), CA only and no additives, respectively. Addition of methyl silicone to the oils containing CA or CA+TBHQ did not increase their stability. Prominent peaks identified by gas chromatography-mass spectrometry included: pentane, hexanal, 2-heptanal, 2,4-heptadienal, 2-decenal and 2,4-decadienal. Measures of total volatile compounds, pentane and 2,4-decadienal were best related to deteriorative changes. High correlation coefficients were obtained between individual and total volatiles with flavor scores. This study showed that flavor stability of oils can be predicted by determining induction periods based on the formation of volatile compounds.     

Flavor and oxidative stability of continuously hydrogenated soybean oils

Soybean oil was partially hydrogenated in a continuous system with copper and nickel catalysts. The hydrogenated products were evaluated for flavor and oxidative stability. Processing conditions were varied to produce oils of linolenate contents between 0.4 and 2.7%, as follows: oil flow, 0.6–2.2 liters/hr; reaction temperature, 180–220 C; hydrogen pressure, 100–525 psig, and catalyst concentration, 0.5–1% copper catalyst or 0.1% nickel catalyst.Trans unsaturation varied from 8 to 20% with copper catalyst and from 15.0 to 27% with nickel catalyst. Linolenate selectivity was 9 with copper catalyst and 2 with nickel catalyst. Flavor evaluation of finished oils containing 0.01% citric acid (CA), appraised initially and after accelerated storage at 60 C, showed no significant difference between hydrogenated oils and nonhydrogenated oil. However, peroxide values and oxidative stability showed that hydrogenated oils were more stable than the unhydrogenated oil. CA+TBHQ (tertiary butylhydroquinone) significantly improved the oxidative stability of test oils over oils with CA only, but flavor scores showed no improvement. Dimethylpolysiloxane (MS) had no effect on either flavor or oxidative stability of the oils.     

Arthroscopic Bankart repair with the Suretac device. Part I: Clinical observations

Although arthroscopic Bankart repair has become an accepted surgical stabilization technique for anterior shoulder instability, the failure rate remains unacceptably high. Little information is available concerning healing of the Bankart repair. The purpose of this article is to clarify this issue by analyzing a cohort of 15 patients who underwent a "second-look" arthroscopy to evaluate and treat pain or recurrent instability following arthroscopic Bankart repair with the Suretac device (Acufex Microsurgical, Mansfield, MA). "Second-look" arthroscopy was performed at an average of 9 months following the index surgical procedure. The reasons for this second surgery were recurrent instability in 7, pain in 6, and pain and stiffness in 2. In the 7 patients with recurrent instability, the Bankart repair was found to be completely healed in 3 (43%), partially healed in 1 (14%), and had recurred in 3 (43%); however, 6 of 7 were observed to have lax capsular tissue. In 4 of these cases, retrospective review of the index surgical procedure showed that a technical error had been made during the repair. Two cases had biopsy of the repair site on "second-look" at 6 to 8 months, and this showed residual polyglyconate polymer debris surrounded by a histiocytic infiltrate. In the remaining 8 cases with stable shoulders, the Bankart repair had completely healed in 5 cases (62.5%) and partially healed in 3 cases (37.5%). The higher failure rate with this approach compared with open approaches appears to result from improper patient selection and errors in surgical technique. There is some question concerning healing strength of the Bankart repair, although complete healing of the Bankart does not seem to be a prerequesite for shoulder stability. Success of the procedure might be expected to improve by selecting only patients with unidirectional, posttraumatic, anterior instability who are found to have a discrete Bankart lesion and well-developed ligamentous tissue.     

Studies on non-enzymic browning in orange juice using a model system based on freshly squeezed orange juice

An orange juice based model system was set up wherein variables such as the addition of glucose, lysine, sorbitol and L -ascorbic acid and changes in pH and storage temperature were introduced to study their effects on L -ascorbic acid degradation and on browning. The addition of glucose, lysine and sorbitol did not have a significant effect on L -ascorbic acid degradation, whereas added L -ascorbic acid acted solely as a reserve material. In terms of browning, a change in pH and storage at elevated temperature produced a synergistic effect in the development of brown colour which was enhanced by the introduction of additives. Based on the results obtained, L -ascorbic acid appears to be the precursor in the non-enzymic browning occurring in this type of sample due to the formation of reactive carbonyl compounds produced upon its degradation which tend to polymerise, or to react with nitrogenous compounds, to give brown pigments.     

Photoluminescent Arrays of Nanopatterned Monolayer MoS2

Monolayer 2D MoS₂ grown by chemical vapor deposition is nanopatterned into nanodots, nanorods, and hexagonal nanomesh using block copolymer (BCP) lithography. The detailed atomic structure and nanoscale geometry of the nanopatterned MoS₂ show features down to 4 nm with nonfaceted etching profiles defined by the BCP mask. Atomic resolution annular dark field scanning transmission electron microscopy reveals the nanopatterned MoS₂ has minimal large‐scale crystalline defects and enables the edge density to be measured for each nanoscale pattern geometry. Photoluminescence spectroscopy of nanodots, nanorods, and nanomesh areas shows strain‐dependent spectral shifts up to 15 nm, as well as reduction in the PL efficiency as the edge density increases. Raman spectroscopy shows mode stiffening, confirming the release of strain when it is nanopatterned by BCP lithography. These results show that small nanodots (≈19 nm) of MoS₂ 2D monolayers still exhibit strong direct band gap photoluminescence (PL), but have PL quenching compared to pristine material from the edge states. This information provides important insights into the structure–PL property correlations of sub‐20 nm MoS₂ structures that have potential in future applications of 2D electronics, optoelectronics, and photonics.     

OFDM/FM frame synchronization for mobile radio data communication

A synchronization scheme enabling the use of orthogonal frequency division multiplexing (OFDM)/FM over a mobile radio channel in a pure ALOHA environment is proposed. The scheme encodes synchronization information in parallel with data in the same manner in which data is encoded in the OFDM/FM frame. The synchronization information is in the form of tones, centered in certain reserved frequency subchannels of the OFDM signal. The receiver uses a correlation detector, implemented in the frequency domain, to acquire synchronization accurately on a packet-by-packet basis. Experimental results indicate that the bit-error-rate performance achievable with the proposed scheme is within 1.5 dB of the performance obtained with ideal synchronization     

Multiservice platforms for data services

The potential for broadband and data services is large and continues to expand for the foreseeable future. Consideration of the cost-effective delivery and support of both new, advanced services, as well as existing services, has led to the driver for multiservice platforms (MSPs). The cost effectiveness results from the MSP potential to share network bandwidth between services, offer a potential simplification of the operational support systems (OSS), and enable new service features and functions. A generic ATM-based MSP is described in this paper where issues of service support, service interworking, operations and maintenance, and network architecture are discussed. The paper is intended as a tutorial on the concepts.