Teams in cooperating grammar systems

Abstract

We consider grammar systems in which several components are active at the same moment (a team of components is working). The power of such mechanisms is investigated and it is found that in many cases the team feature increases the generative capacity of grammar systems. In the so-called t-mode of derivation (a team works as much as it can) it is found that the team size does not induce an infinite hierarchy of languages. However, the family obtained in this case is a full abstract family of languages properly including ETOL.     

Taste Panel Preference Correlated with Lipid Composition of Barley Dried Distillers' Grains

Milled barley dried distillers' grains (DDG), bleached DDG, defatted DDG and bleached, defatted DDG were added to oatmeal cookies at 15% flour replacement levels. Sensory evaluation indicated that defatting significantly improved the acceptability of both DDG and bleached DDG. A consumer panel found oatmeal cookies and cookies containing defatted DDG to be equally accpetable followed, in decreasing order of preference, by cookies containing DDG, blanched, defatted DDG and bleached DDG. Thin-layer chromatography and gas liquid chromatography indicated that, compared to literature values for barley, DDG and bleached DDG contained increased quantities of free fatty acids (FFA) and reduced amounts of unsaturated fatty acids in both the FFA and triacylglycerol fractions.     

A MULTIVARIATE PARADIGM FOR EDUCATIONAL RESEARCH.

PROPOSES A MULTIVARIATE PARADIGM FOR EDUCATIONAL RESEARCH IN THE EXPECTATION THAT IT WILL INCREASE THE LIKELIHOOD OF MAKING FURTHER PROGRESS TOWARD A MEANINGFUL THEORY OF TEACHING. INSTRUCTIONAL COMPARISON STRATEGIES DERIVED FROM SIMPLER PARADIGMS ARE CRITICIZED WITH RESPECT TO (1) CRITERIA EMPLOYED, (2) ERRONEOUS IMPLICIT ASSUMPTIONS OF INDEPENDENCE AND HOMEGENEITY OF CONDITIONS, AND (3) LACK OF SPECIFICITY OF VARIABLES INVESTIGATED. IT IS SUGGESTED THAT FURTHER ADVANCES IN UNDERSTANDING CLASSROOM INSTRUCTION REQUIRE NEW PRETHEORETICAL MODELS EMPHASIZING INTERACTIONS RATHER THAN MAIN EFFECTS. THE PARTICULAR PARADIGM SUGGESTED FOCUSES UPON INTERACTIONS BETWEEN 4 VARIABLE CLASSES: CLASSROOM ENVIRONMENT, INSTRUCTOR, LEARNER, AND COURSE. SPECIFIC VARIABLES WITHIN EACH CLASS ARE DEFINED AND AN INVESTIGATORY PATTERN IS SUGGESTED. REPRESENTATIVE FINDINGS ILLUSTRATING THE POTENTIAL FERTILITY OF THE PARADIGM ARE CITED. (39 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

EFFECT OF DIETARY MILK CREAM AND EGG YOLK FAT ON SERUM AND LIVER LIPID PROFILE IN RATS

Influence of dietary fat from milk and egg yolk on serum and liver lipid profile was studied in rats. Rats fed milk fat at 5% level for 8 weeks showed a 17% decrease in serum cholesterol and 31% decrease in triacylglycerol compared to the control group of rats fed groundnut oil (GNO). Liver cholesterol was decreased by 20% in the milk fed group. There was no difference in serum cholesterol concentration of rats fed egg yolk compared to the control animals. However, triacylglycerol and phospholipids in serum of rats fed egg yolk were decreased by 20 and 24%, respectively. In another set of experiments animals were rendered hypercholesterolemic by feeding a diet containing 0.5% cholesterol. Addition of milk fat in the diet decreased serum and liver cholesterol by 11 and 17%, respectively, compared to rats fed on a control diet. Similarly, triacylglycerols were decreased by 23 and 8%, respectively, in serum and liver of animals given     

Barley Neutral Lipid Changes During the Fuel Ethanol Production Process and Product Acceptability from the Dried Distillers Grains

Changes in lipids were traced from the parent barley through the fuel production process to the finished dried distillers grains (DDG). Free fatty acids (FFA) increased from 6% to 22% while the triacylglycerols (TAG) decreased from 73% to 56% during processing. Minor quantitics of ethyl esters of fatty acids, not found in the parent barley, were formed during fermentation. The fatty acid profile of the monoand diacylglycerol and TAG bands remained constant over processing, indicating that these fractions were attacked by nonspecific hydrolysis. During processing, the FFA composition changed with an increase in saturated fatty acids and a decrease in unsaturated fatty acids. Consumer taste panelists preferred commercial and ground barley supplemented granolas over granolas containing either full fat or defatted barley DDG. Trained taste panel results indicated that defatting the DDG did not result in improved product acceptability.