Use of AVHRR data for studying katabatic winds in Antarctica

Abstract

Antarctic research is often difficult to conduct because of the harsh environment, large extent of the continent and remoteness of many areas of interest. Satellite remote sensing is being investigated as a tool for aiding research throughout Antarctica. One application is the detection of katabatic winds and their temperature structure. Presented here is a katabatic event that occurred in July 1984 and was detected in the NOAA-7 polar orbiter thermal data. The study area is over the Transantarctic Mountains and Ross Ice Shelf. Results of the research and image processing analysis done for this case are provided. Intial results show that the satellite data can supply much information about the temperature change that occurs during this adiabatic process. Temperature increases were found to range from 20 to 30 deg k higher than the surrounding area temperatures for Byrd and Skelton glaciers. This was verified from ground information, collected by automatic weather stations, throughout the Ross Ice Shelf and east Antarctica.     

Relative Viscosity of Proteins Extracted from Frozen, Thawed Turkey Muscle with the Sodium Salts of Nitrite, Chloride, and Tripolyphosphate

Turkey breast muscle batters were prepared with sodium chloride, sodium nitrite, and sodium tripolyphosphate. Batter pH and centrifuged batter sediment weight were measured, extracted protein amounts were measured by the biuret method, and relative viscosity of the extract was determined by capillary tube viscometry. Water and nitrite extracts had similar pH values, protein concentrations and relative viscosities. The batter with sodium chloride had the lowest pH while the batter with sodium tripolyphosphate had the highest pH. The greatest centrifuged batter sediment weight, greatest protein concentration and most viscous extract were from the batter containing sodium chloride and sodium tripolyphosphate.     

Protein Extraction from Frozen, Thawed Turkey Muscle with Sodium Nitrite, Sodium Chloride, and Selected Sodium Phosphate Salts

Turkey muscle batters were prepared with the sodium salts of nitrite, chloride and selected phosphate salts. Amounts of extracted protein were measured by the biuret method and separated by SDS-gel elctrophoresis and high pressure liquid chromatography (HPLC). For breast muscle, three proteins in the nitrite extracts had higher molecular weights than those in water extracts as determined by SDS-gel electrophoresis. Sodium chloride and sodium tripolyphosphate increased centrifuged batter sediment weight, increased the concentration of extracted protein, increased the number of electrophoretically separated higher molecular weight protein bands and increased HPLC peak areas of extracts from muscle batters.     

Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere

Cooked beef loin slices were packaged with (1) vacuum, (2) 80% N₂ and 20% CO₂ gas mixture, or (3) air and stored at -20°C for 11 wk. Modified packaging of cooked beef improved flavor and odor. After storage and reheating, flavor and aroma of samples in vacuum and N₂/CO₂ packages were more meaty, less warmed-over, less cardboardy, and less oxidized and had lower TBA, less hexanal, and less pentanal than those in air-containing packages. Textural properties of beef were unaffected by packaging treatments. Vacuum-packaged beef slices had higher HunterLab a values than those in N₂/CO₂ and air packages.     

PURIFICATION AND PARTIAL CHARACTERIZATION OF TWO α-AMYLASE INHIBITORS FROM BLACK BEAN (Phaseolus vulgaris)1

Two α-amylase inhibitors from black bean (Phaseolus vulgaris) were purified to homogencity using ammonium sulfate fractionation, DEAE-Sephadex chromatography, phenyl-Sepharose hydrophobic interaction chromatography and gel filtration with Sephadex G-100. The inhibitors were designated I–1 and I–2 based on their order of elution from the phenyl-Sepharose column. Both inhibitors are mannose containing glycoproteins, composed of subunits; active against porcine pancreatic, human salivary, and insect α-amylases and inactive against bacterial, mold, and plant α-amylases. The inhibitors I-1 and I–2 have molecular weights of 49,000 and 47,000 and isoelectric points 4.93 and 4.86, respectively. Both inhibitors have similar amino acid compositions and are rich in aspartic acid, serine, glutamic acid, valine, and threonine and are low in sulfur containing amino acids. I–2 is more resistant to heat denaturation than I-1.     

EFFECT OF SULFUR SUPPLY ON ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS

The characteristic flavor of onions occurs when the enzyme alliinase (EC 4.4 1.4) hydrolyzes S‐alk(en)yl‐L‐cystene sulfoxides (ACSOs) to form sulfur‐containing volatiles, pyruvate and ammonia. Two onion cultivars, Pukekohe Longkeeper and Grano, were grown to maturity at a high (4.0 meq S/L) and low (0.25 meq S/L) sulfur supply and assayed for alliinase specific activity and enzymatically produced pyruvate. Alliinase specific activity was greater (1.3–1.7 fold) at low sulfur supply in bulbs of both cultivars. Levels of enzymatically produced pyruvate were lower at low sulfur supply. Low sulfur supply has been previously shown to decrease levels of ACSOs and their biosynthetic intermediates but increase levels of proteins involved in sulfate uptake and mobilization. Alliinase may have an endogenous role in remobilizing ACSOs during conditions of sulfur deprivation.     

Expertise in assessing solvency problems

Abstract: The nature of expertise required in evaluating an economic entity's solvency position is investigated. The decision perspective chosen is that of the independent auditor as s/ he ponders the appropriate opinion to render on the financial statements of an entity in financial distress. Verbal protocols were collected from two Big Eight public accounting firm audit partners with experience in making this type of decision. A comprehensive, two part case was designed reflecting the information available to the auditor at separate two points in time. The protocol analysis yielded several levels of representation. The first was a general model of the opinion decision which, in effect, suggested that a 'normative model' of the entity under evaluation was constructed and then compared with the actual information about the entity. The process appeared somewhat akin to medical diagnosis. The next level of analysis involved the general classifications of technical knowledge which represented primitive or intermediate decisions within a hierarchical branching structure. Seven major technical model classifications were identified. The next level was referred to as the IF-THEN rule categories representing decision expertise. General categories included knowledge of business, knowledge of accounting/auditing and current state indicators. These represent the general framework within which the technical knowledge was instantiated. Five primary category frequencies were identified: comparison, evaluation, scenario, rule and recall/review.     

Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties

Sodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to ground turkey meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in ground turkey meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two-thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.