A meso-level approach to the 3D numerical analysis of cracking and fracture of concrete materials

A meso‐mechanical model for the numerical analysis of concrete specimens in 3D has been recently proposed. In this approach, concrete is represented as a composite material with the larger aggregates embedded in a mortar‐plus‐aggregates matrix. Both continuum‐type components are considered linear elastic, while the possibilities of failure are provided with the systematic use of zero‐thickness interface elements equipped with a cohesive fracture constitutive law. These elements are inserted along all potential crack planes in the mesh a priori of the analysis. In this paper, the basic features of the model are summarized, and then results of calculations are presented, which include uniaxial tension and compression loading of 14‐aggregate cubical specimen along X, Y and Z axes. The results confirm the consistency of the approach with physical phenomena and well‐known features of concrete behaviour, and show low scatter when different loading directions are considered. Those cases can also be considered as different specimens subjected to the same type of loading.     

Haze Development in Aerobically or Anaerobically Produced Clarified Apple Juices

Haze production in aerobically or anaerobically produced Red Delicious apple juice was assessed following heating, aeration, and protein addition. Stored aerobic juice produced haze in 6 wk, but anaerobic juice was haze-free unless oxygen was introduced. Phenolic material was incorporated into haze in both systems. HPLC (detection at 420 nm) of concentrated juice and addition of 100 mg/L BSA suggested the presence in both juices of ‘reactive’ material which could complex and precipitate during storage. Phenolic compounds, heating, and especially oxidation during processing (and storage) appear to be major determinants of ‘haze potential’ in clarified apple juice.     

An evaluation of imaging spectrometry for estimating forest canopy chemistry

Abstract

High spectral resolution Airborne Imaging Spectrometer (AIS) data were acquired over 20 well-studied Wisconsin forest sites to evaluate the potential of remote sensing for estimating forest canopy chemistry. Intensive nutrient cycling research in these forests demonstrates that canopy lignin content is strongly related to measured annual nitrogen mineralization at the undisturbed sites and may serve as an accurate index for nitrogen cycling rates. Ground measurements were made of foliar biomass and canopy nitrogen and lignin content, the latter within two weeks of the AIS overflight. The spectral data were transformed using derivative techniques modified from laboratory spectroscopy. Stepwise regression assisted in determining combinations of wavelengths most highly correlated with canopy chemistry and biomass. Strong correlations between AIS data and total canopy lignin content in deciduous forests and canopy lignin concentration (total lignin/biomass) in both deciduous and coniferous stands indicate that imaging spectrometry can be used to estimate canopy lignin content and, from that, the spatial distribution of annual nitrogen mineralization rates.     

SOME EFFECTS OF CLINICIAN AND PATIENT PERSONALITY ON DECISION MAKING IN A CLINICAL SETTING.

CONDUCTED A FOLLOW-UP STUDY TO RECENT FINDINGS OF GORDON WHICH SHOWED THAT PSYCHOLOGICAL INTERPRETATIONS BASED ON PARTIAL RORSCHACH PROTOCOLS WERE RELATED TO THE PERSONALITY DIMENSION OF ANALITY IN THE CLINICIANS. 44 PRACTICING CLINICIANS WERE ASKED TO RESPOND TO A 3-PAGE DOCUMENT WHICH THEY WERE TOLD WAS A PARTIAL TRANSCRIPT OF AN INITIAL INTERVIEW WITH A PATIENT. THE RESULTS CONFIRMED THE EARLIER FINDINGS THAT HIGH-ANAL CLINICIANS HAVE LESS CONFIDENCE IN THEIR INTERPRETATIONS, MAKE FEWER SPECIFIC PREDICTIONS, AND IDENTIFY LESS PATHOLOGY IN PATIENTS THAN LOW-ANAL CLINICIANS. ADDITIONAL EVIDENCE IS GIVEN THAT THE PERSONALITY OF THE CLINICIAN INFLUENCES HIS CLINICAL DECISIONS. OTHER HYPOTHESES RELATED TO INTERACTIONS BETWEEN THE PERSONALITY OF THE PATIENT AS PRESENTED IN THE CLINICAL DATA AND THE PERSONALITY OF THE CLINICIAN WERE NOT CONFIRMED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

RELATIONSHIP BETWEEN SELF-ACCEPTANCE AND ADJUSTMENT, REPRESSION-SENSITIZATION AND SOCIAL COMPETENCE.

SS WERE 40 MALADJUSTED MALE PATIENTS HOSPITALIZED ON A PSYCHIATRIC WARD AND 40 ADJUSTED MALE PATIENTS HOSPITALIZED ON A MEDICAL SURGICAL WARD. THE MEDICAL AND PSYCHIATRIC GROUPS WERE EACH COMPOSED OF EQUAL SUBGROUPS OF LOW- AND HIGH-COMPETENCE REPRESSORS AND SENSITIZERS. ALL SS COMPLETED A SOCIAL DESIRABILITY MINIMIZED Q-SORT FOR "REAL SELF" AND FOR "IDEAL SELF." RESULTS SHOWED THAT SELF-ACCEPTANCE AS EXPRESSED IN A SELF-IDEAL DISCREPANCY SCORE IS SIGNIFICANTLY RELATED TO THE DEFENSIVE-STYLE CONTINUUM OF REPRESSION-SENSITIZATION, WITH REPRESSORS EXPRESSING SIGNIFICANTLY SMALLER SELF-IDEAL DISCREPANCIES THAN SENSITIZERS. NO RELATIONSHIP WAS FOUND BETWEEN SELF-ACCEPTANCE AND THE DIMENSIONS OF ADJUSTMENT OR SOCIAL COMPETENCE. (33 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

THERMAL RESISTANCE OF YERSINIA ENTEROCOLITICA AND LISTERIA MONOCYTOGENES IN MEAT AND POTATO SUBSTRATES

The heat resistance of a wild type and nalidixic acid resistant strain of Yersinia enterocolitica, and Listeria monocytogenes, was measured in meat (minced beef and minced beef homogenate) and potato substrates over the temperature range 50–60C. Comparisons of heat resistance were determined using D-values calculated using a linear survival model. The results showed that the wild-type strain of Y. enterocolitica was more heat resistant than the mutant (p<0.05). Under most conditions, the use of a nonselective/overlay recovery medium resulted in higher D-values compared to a selective recovery medium (p<0.05). Analysis of the data using a nonlinear survival model (D₁ and D₂ -values) suggested the presence of heat resistant subpopulations and was particularly evident for the mutant strain, and in potatoes compared to minced beef.     

Physical and Chemical Changes in Fermented Peanut and Soybean Pastes Containing Kojis Prepared Using Aspergillus oryzae and Rhizopus oligosporus

Studies were made to determine and compare physical and chemical changes occurring during 90 days of fermentation of miso-like products containing peanuts and soybeans as well as a combination of these oilseeds. Two koji molds (Aspergillus oryzae and Rhizopus oligosporus) and two levels of NaCl (6 and 12%) were evaluated. The L color values decreased more rapidly in misos containing A. oryzae koji compared to misos containing R. oligosporus koji and changes occurred earlier in low-salt formulae than in high-salt formulae. The type of mold koji had no apparent effect on changes in viscosity. The free fatty acid content of misos increased dramatically during the first 4 days of fermentation. Misos containing A. oryzae koji had higher soluble nitrogen and free amino acid content in the final product than did those containing R. oligosporus kojis. Peanut miso products had higher soluble nitrogen contents than did respective soybean products; however, the type of oilseed had little effect on accumulation of free amino acids.     

Factors Governing Lysinoalanine Formation in Soy Proteins

Exposing soy protein to alkaline conditions (pH 8-14) for various time periods (10-480 min), and temperatures (25-95°C at 10°C intervals) destroyed all of the cystine and part of arginine, lysine, serine, and threonine residues. These losses were accompanied by the appearance of lysinoalanine (LAL) and unidentified ninhydrin-positive compounds. Acylation of the proteins minimized LAL formation. Addition of cysteine, copper salts, dimethyl sulfoxide and glucose also suppressed LAL production. Oxygen, with one possible exception, did not affect LAL formation. Free and protein-bound lysinoalanine is stable to acid but not basic conditions used for protein hydrolysis. Mechanisms are described to explain the observed influence of these variables on LAL generation.     

Cholesterol Oxides in Commercial Dry Egg Products: Isolation and Identification

5α-Cholestan-5,6α epoxy-3β-ol (cholesterol α-oxide) and 5β-cholestan-5,6β-epoxy-3β-ol (cholesterol β-oxide) were isolated from freshly dehydrated commercial whole egg and yolk powders. The isolates were shown to have identical HPLC retention volumes to those of synthesized cholesterol α- and β-oxides, respectively. Their mass (MS), nuclear magnetic resonance (NMR) and infrared (IR) spectra were also proven to be identical. Cholesterol oxides found in dehydrated egg products may have been formed during the commercial drying process since no oxides were found in fresh shell eggs nor in the egg samples lyophilized in the laboratory.