RESIDUES OF p, p'-DDE AND DICOFOL IN MILK OF DAIRY COWS FED COMMERCIALLY PRODUCED APPLE POMACE

Residues of the miticide, dicofol, used in orchards, as well as p,p'-DDE a metabolite of p,p'-DDT present as an impurity in dicofol, were found in each commercial apple pomace sampled at several locations in Central New York. Traces of dicofol and p,p'-DDE were found in milk when cows were experimentally fed one of the pomaces for 9 days. These compounds were also detected in the milk of cows which had been fed by a dairy farmer on a practical basis for several months. It was judged that the milk residues were too low to be of health significance to consumers.     

Development of a 5-Layer Passive Organic Dermal (POD) Sampler

A 5-layer passive organic dermal sampler was developed to allow the collection, retention, and recovery of a variety of organic compound classes simultaneously. The 5-layers, from outside in, consisted of polypropylene, polyurethane foam, C-18 solid-phase extraction disk, ethylene tetrafluoroethylene, and activated carbon cloth. The layers were enclosed in aluminum foil and placed in a muslin envelope that had a 40.0 mm diameter opening.

Ten samplers were spiked separately with three levels of diesel oil, a 50/50 diesel oil/asphalt mixture, and asphalt binder. For the diesel oil spikes, recoveries were 69.9, 71.3, 88.8, and 95.4% for 10, 10, 50, and 100 mg of diesel oil. For the 50/50 mixture, recoveries were 105.4, 92.8, and 92.0% for 10, 50, and 100 mg of the 50/50 mixture. For the asphalt binder spikes, recoveries were 104.7, 100.2, and 100.1% for 10, 50, and 100 mg of asphalt binder. For repeatability assessment, 7 samplers were spiked with 50 mg of the 50/50 mixture and recoveries averaged 92.6% (standard deviation 8.6). Samplers tested on asphalt paving workers proved functional, comfortable, flexible, and durable.     

SENSORY ANALYSIS OF SOY YOGURT AND FROZEN SOY YOGURT PRODUCED FROM RAPID HYDRATION HYDROTHERMAL COOKED SOY MILK

Sensory studies have been conducted on flavored soy yogurt (FLAVSYO) and frozen flavored soy yogurt (FROZSYO) made from rapid hydration hydrothermal cooked soy milk. Trained panel testing was conducted with a panel of 5. Consumer acceptance tests were carried out with 195 consumers using standard nine-point hedonic scales. The frequencies of the consumers who liked FROZSYO were high at like slightly to like extremely, the FLAVSYO and FROZSYO had less beany flavor than the soy milk. The data from the trained panel indicate that processing, fermentation, and flavoring significantly changed the major attributes. Relative to unflavored soy yogurt, the beany flavors, chalkiness, aftertaste, sweetness, uniformity, and mouth coating scores of the FLAVSYO and FROZSYO were closer to the corresponding sensory scores for the commercial yogurt.     

EFFECT of PROCESSING TEMPERATURES ON MICROBIOLOGICAL and CHEMICAL QUALITY of SOY MILK PRODUCED BY RAPID HYDRATION HYDROTHERMAL COOKING

Soy milk samples produced from 11% soybean slurry cooked by the rapid hydration hydrothermal cooking (RHHTC) process at temperatures from 105-157C for 24-90 s were studied for their sterility, microbiological quality, flatulent sugar reduction, and physical characteristics. Soy milk produced at the temperature of 132C, or higher, for 29 s or longer was sterile. All of the bacteria ( Pseudomonas aeruginosa, Serratia lequefaciens, S. rubidaea, and Enterobacter cloacae including the bacilli cells and spores) were destroyed completely. At lower temperatures, 105-127C, the Gram negative bacteria were destroyed; however, the spores of Bacillus licheniformis and B. cereus , Gram positive bacteria survived the heat. Temperatures of 143-157C with a retention time of soy slurry solids in the holding tube of 30 s or longer are recommended to sterilize the product . the mean residence time of soy solids processed by the RHHTC unit was 30 s.     

DO WE REALLY WISH TO LIVE IN A COMMUNITARIAN CITY?: Communitarian Thinking and the Redevelopment of Chicago's Cabrini-Green Public Housing Complex

ABSTRACT: Communitarianism is a movement of academic intellectuals, policy experts, and public figures seeking to redefine the relations among individuals, communities, and governments. This article examines two important communitarian texts, Amitai Etzioni's The Spirit of Community and Alan Ehrenhalt's The Lost City, and further links communitarian principles to particular features of William Julius Wilson's “ghetto underclass” analysis. The article concludes with a discussion of current proposals to redevelop the Cabrini-Green complex, a large public housing site on Chicago's Near North Side—noting the communitarian rationales that have animated the redevelopment proposals and questioning whether or not a truly “communitarian city” will result from the public-private partnership seeking to rebuild Cabrini-Green.     

MULTI-YEAR REVENUE AND EXPENDITURE FORECASTING: SOME POLICY ISSUES*

Multi-year forecasting of revenues and expenditures has received increasing attention by urban governments over the past several years as they face greater uncertainty in both the economic and political environments. This article reviews several alternative methods available for such forecasting models focusing upon the major problems faced in econometric revenue and accounting-identity expenditure forecasting. While these issues may seem purely technical in nature and outstide of the domain of administrators and policy-makers, the discussion shows that policy-makers cannot totally ignore these problems since the ultimate results and utility of the forecasts may be affected greatly by the approach taken.     

NUTRITIVE VALUE OF BREAKFAST CEREAL-MILK COMBINATIONS

The protein quality of 11 breakfast cereal-milk mixtures combined as normally eaten (1 oz cereal and 4 oz fluid milk) was determined by using a modified slope-ratio assay. Slope ratios (milk = 100) of three of the mixtures (oatmeal-milk, cream of rice-milk and shredded wheat-milk) were higher than that of milk alone. Using protein content and slope ratios it was calculated that 1 oz of the various cereals could increase potential protein value over that of milk alone by 26 to 117%, and that some of the mixtures could supply as much as 22% of the recommended daily allowance for an 8–10-yr-old child. It is suggested that information of this sort combining the protein quality of food mixtures as eaten with the protein content of a serving would be welcomed by consumers.     

TOXICITY OF PURE HEXACHLOROBENZENE AND HCB-CONTAMINATED PORK TO CATS

Swine were fed a diet containing hexachlorobenzene (HCB) in order to generate contaminated pork which was subsequently cooked and fed to female cats. Feeding the fresh weight equivalent of 50 g cooked pork/day/cat (1 < mg HCB/kg/day) caused marginal weight loss. Oral dosing with 10 mg/kg/day purified HCB resulted in significant weight loss, mild anemia, neutropenia and hepatomegaly. Using the residue of HCB accumulating in the cat adipose tissue as the criterion, the low doses in the pork were absorbed and retained about five times more effectively than the larger oral bolus.     

Thermoluminescence Spectra of Inorganic Dust from Irradiated Herbs and Spices

Thermoluminescence (TL) is used to determine whether certain foodstuffs have been irradiated. A high sensitivity TL spectrometer was used to analyze irradiated and unirradiated inorganic dusts from herbs and spices. Unlike earlier TL work using emissions in the UV-green spectral range, the spectrometer monitored transient TL emissions across the spectral range from UV to infra-red as samples were heated to 400°C. A strong high temperature red emission peak was detected in all irradiated samples. This signal was much higher than the background level, insensitive to post-irradiation light exposure, and has potential for irradiation exposure determination.