PUSHING THE URBAN FRONTIER: TEMPORARY USES OF SPACE,CITY MARKETING,AND THE CREATIVE CITY DISCOURSE IN 2000s BERLIN

ABSTRACT: In spite of the amount of urban development that followed the Fall of the Wall, Berlin's urban landscape has remained filled with a large amount of “voids” and disused sites, which have gradually been occupied by various individuals, groups, or entrepreneurs for “temporary” or “interim” uses (such as urban beach bars). This paper analyzes how, and why, such temporary uses of space have been harnessed in recent economic and urban development policies and in the official city marketing discourse in Berlin post‐2000, in the context of the discursive and policy shift toward the promotion of Berlin as a “creative city.” The gradual process of enlistment of new forms of cultural and social expression by policy‐makers and real estate developers for urban development and place marketing purposes has put pressure on the very existence and experimental nature of “temporary uses” and “interim spaces.” These have consequently been going through various trajectories of displacement, transformation, commodification, resistance, or disappearance, and in particular cases have become the focus of intense local conflicts.     

Effect of amidation on the foaming and physico-chemical properties of bovine serum albumin

Amidation of bovine serum albumin (BSA) was achieved by a water-soluble carbo-diimide, ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)-mediated reaction using ammonium chloride as the nucleophile. Partial and substantial amidation of 0.5% (w/v) BSA in 5.5 m ammonium chloride solution with 1 times 10-²mmol EDC over 120 min and 1 times 10^-1mmol EDC over 10 min respectively was achieved on a large scale using diafiltration for rapid termination of the reaction and purification. Residual ammonium chloride otherwise enhanced foaming properties. The amidated proteins were characterized by isoelectric focusing, electrophoresis and hydrophobicity and disulphide- and sulphydryl-group measurements. Compared with native BSA, partially amidated BSA (PA-BSA) produced enhanced foam expansion and foam stability values. This was attributed to minimal denaturation and to the presence of both acidic and basic components (pI range 5.25–7.50) within the single protein. In contrast, substantially amidated BSA (SA-BSA) (pI range 7–9.1) had similar foaming properties to those of the ultrafiltered BSA control which were slightly lower than those of native BSA. However SA-BSA interacted synergistically with native BSA producing enhanced foaming properties particularly at the 1:1 ratio through electrostatic interactions, conformational changes and increased hydrophobicity.     

Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology

Sugar added mango pulp was texturized with alginate. To optimize both the mechanical properties and thermostability of the products, an experimental design was used combined with response surface methodology. Alginate concentration was the major factor affecting mechanical properties of texturized pieces with higher strength as the gelling agent concentration increased. Furthermore, gel strength and thermostability generally increased as calcium and glucono-δ-lactone concentrations, and/or heat treatment duration increased. As large quantities of sweetened pulp were used, texturized pieces with high dry matter content and good flavor qualities were obtained.     

ASSESSMENT OF SODIUM DICHLOROISOCYANURATE IN THE CONTROL OF MICROBIOLOGICAL CROSS-CONTAMINATION IN BROILER CARCASS IMMERSION CHILLING SYSTEMS

Commercial immersion chilling systems used in poultry processing are a major source in the cross-contamination of carcasses with pathogenic microorganisms. In the current study, the efficacy of a chlorine based bactericidal compound, sodium dichloroisocyanurate (NADCC), to control contamination between carcasses was compared to the more traditional sodium hypochlorite solutions in a simulated carcass immersion chilling system. The addition of either sodium dichloroisocyanurate or sodium hypochlorite to the immersion chill tank water at concentrations of 50 ppm or more significantly reduced total aerobic mesophilic (37C) and psychrophilic (22C) counts when compared to corresponding untreated water samples in which dressed broiler carcasses had been immersed ( P < 0.01). Both compounds significantly reduced the numbers of fecal coliforms and thermophilic campylobacters in the immersion water samples compared to corresponding control samples ( P < 0.01). In contrast to the control water samples, salmonellae were not detected in immersion water samples treated with either of the chlorine based compounds.     

Effect of ascorbic acid on the foaming and gelling of globular proteins

Foam expansion and foam stability of plasma and egg albumen proteins were enhanced in the presence of increasing concentrations of ascorbic acid (0.1–1.0%). BSA showed the greatest improvement in foaming properties following treatment with ascorbic acid, whilst foaming properties of egg albumen were improved to a limited extent. A combination of partial acid hydrolysis and treatment with 1% ascorbic acid was required to dramatically improve the foaming properties of bovine blood plasma. In the presence of sucrose, foam expansion of both native and ascorbic acid-treated blood plasma was decreased. In contrast the foam expansion of ascorbic acid-treated egg albumen was greater although this effect decreased slightly on incubation. the gelation of ascorbic acid treated proteins increased with increasing temperatures over 80–90°C, particularly for BSA and blood plasma, and with increasing concentrations of ascorbic acid. Ascorbic acid-treated proteins exhibited enhanced surface and exposed hydrophobicity and reduced numbers of sulphydryl groups indicating the involvement of these factors in foam and gel formation.     

OXIDATIVE STABILITY OF SOME MAYONNAISE FORMULATIONS DURING STORAGE AND DAYLIGHT IRRADIATION

The stability of various formulations of mayonnaise stored in commercial glass jars, at 20C in the dark was studied. Dijon mayonnaise made with sunflower oil and containing mustard paste can be stored up to 10 months in closed jars without serious oxidative damage due to the presence of high amounts of natural tocopherols in the oil and limited oxygen availability. However, in the absence of mustard, the oxidative degradation was somewhat faster and the amount of conjugated dienes was increased more quickly and to a higher degree than that in the mustard containing sample. Supplying oxygen by opening one time the jars to air increased the rate of degradation, even when the mayonnaise was stored at 4C. Exposing of glass jars of mayonnaise alternatively to daylight and darkness for 1 month produced only little conjugated dienes while hexanal appeared in significant amounts. Addition of antioxidant (rosemary extract and EDTA) or emulsifier (DATEM) decreased the level ofphotooxidative volatiles in the headspace.     

Phylogenetic Classification of the Mitochondrial Carrier Family of Saccharomyces cerevisiae

The screening of the open reading frames identified in the whole yeast genome has allowed us to discover 34 proteins belonging to the mitochondrial carrier family. By phylogenetic study, they can be divided into 27 subfamilies including ADP/ATP, phosphate and citrate carriers, putative oxoglutarate and GDC carriers and 22 new subfamilies. Topology predictions using the ‘positive inside rule’ approach have shown that the yeast carriers are similarly oriented with both extremities exposed to the cytosol. In each subfamily, a strict conservation of the charged residues in the six transmembrane α-helices is observed, suggesting a functional role for these residues and the existence of 27 functionally distinct carriers. © 1997 John Wiley & Sons, Ltd.