ABBREVIATED FORM OF THE WISC FOR USE WITH BRAIN-DAMAGED AND MENTALLY RETARDED CHILDREN.

DISCUSSES THE USE OF AN ABBREVIATED FORM OF THE WISC TO INCLUDE BRAIN-DAMAGED AND MENTALLY RETARDED GROUPS OF CHILDREN. THIS ABBREVIATED FORM MAKES USE OF PART OF THE ITEMS IN EACH SUBTEST, THEREBY NOT ONLY SHORTENING THE TEST BUT ALSO PERMITTING THE TEST TO RETAIN ALL OF ITS SUBTESTS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

ALTERNATE STORAGE SYSTEMS FOR THE PRODUCTION OF CANNED BLACK RIPE OLIVES

SUMMARY— The storage of freshly harvested olives in systems other than the traditional sodium chloride brine was investigated in an attempt to provide an alternative storage system which would reduce the present saline pollution potential of the dive canning industry. Chemical salts used as fertilizers were partially successful in holding olives for several months without spoilage. Ammonium nitrate brines could be used for periods up lo 15 wk; however, it was difficult to remove the salt completely during preparation far canning. Brines containing ammonium sulfate (with the pH controlled by the addition of H₂SO₄) held olives for 6 mo. The difficulties in completely removing ammonium sulfate from the olives limited the commercial potential for this type of storage. Food grade glycols containing bacteriostats can be used to store olives for periods of over 6 mo. Olives submerged in propylene glycol-diethyl pyrocarbonate mixtures showed severe shriveling. The recovery from shriveling on subsequent preparation was satisfactory only for the smaller-sized olives. A similar result was obtained far olives stored in a mixture of glycerol-benzoic acid-sorbic acid. The most promising storage system developed in this study was a mixture of water-propylene glycol-benzoic acid-potassium sorbet-HCI. By using KOH in place of NaOH for the chemical curing preparation steps, it was possible to prepare canned olives with essentially no generation of liquid waste containing sodium ions.     

Physical and Sensory Properties of Sweetpotato Puree Texturized with Cellulose Derivatives

We evaluated the physical and sensory characteristics of restructured sweetpotato puree texturized with methylcellulose (MC) or methylhy-droxypropylcellulose (MHPC). Samples were studied by instrumental texture profile (TPA), dynamic rheometric and sensory analyses, and scanning electron microscopy. Gelation of the gum-puree mixtures gave maximal values of the storage modulus (G^') at 60-70^°C. The TPA curves measured at 60^°C for the 0.50%MC or MHPC sample were similar to those of baked sweet potatoes (control). A texture profile panel rated the 60^°C samples of the 0.25-0.50%MC or MHPC product as nearly equal to baked roots for several texture notes. An untrained acceptability panel scored the 0.25%MC and MHPC samples significantly higher in flavor and overall acceptability than baked roots.     

Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing

The batchwise washing of whey components from small curd cottage cheese is modeled as an isothermal diffusion process in a porous medium with several refinements to account for the whey on curd surfaces that is carried into the washing system. Three geometric approximations are considered. Apparent diffusion coefficients for total solids and lactose at 25°C are determined. Results show that diffusion from a spherical particle with consideration of whey entrained in curd interstices by capillary forces is an acceptable basis for a mass transfer model.     

EFFECTS OF TRIMMING AND COOKING BY SEVERAL METHODS ON POLYCHLORINATED BIPHENYLS (PCB) RESIDUES IN BLUEFISH

Bluefish were captured in the Atlantic Ocean near Long Island to study the effects of trimming and cooking on reduction of residues of polychlorinated biphenyls (PCBs). The mean concentration (standard error) of PCBs in the raw untrimmed fillets of the fish captured was 1.76 ± 0.17 ppm on a dry weight basis with range of 0.58 to 7.47. A direct relation between the concentration of PCBs in the raw fish fillets and their fresh weight showed a correlation coefficient of only 0.39. About twice the concentration of PCBs were found in the skins as compared to the dorsal and ventral sections of the raw fillets. Trimming the fillets resulted in a reduction in PCB residues averaging 59.4% with a further average reduction of 7.4% from baking, broiling, frying or poaching. There were no significant (p > 0.05) differences among the combined trimming and various cooking methods in the magnitude of reduction of PCB residues. The total quantities of PCBs found in the oil collected after baking, broiling or frying the fillets were less than could be accounted for as total cooking losses thus indicating that vaporization of PCBs during cooking may also occur.     

Phenolic Antioxidants of Soy Protein Hydrolyzates

Soy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones–genistein, daidzein, and glycitein–were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, ferulic, p-coumaric, syringic, vanillic, gentisic, and p-hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confirmed by their mass spectra.     

Optical and Thermal Bleaching of X-Irradiated Barium Aluminoborate Glasses

Photoproduction of interstitial atomic hydrogen centers (H⁰_i), apparently at the expense of boron electron centers (BEC) in barium aluminoborate glasses X-irradiated at 77 K, is reported. Electron paramagnetic resonance studies of isothermal and isochronal annealing of BEC and correlated decay of BEC with corresponding growth of H⁰_i under exposure of light were carried out. Some possible interactions between chemical states induced by irradiation are discussed.     

Controlled Alpha Amylase Process for Improved Sweet Potato Puree

A process using a commercial alpha amylase was developed for producing consistent sweet potato puree independent of age or seasonal variations in the raw roots. The process includes thermal gelatinization of the puree starch, enzyme hydrolysis of a portion of the puree, and subsequent blending of the enzyme-treated portion with the untreated portion. Alcohol insoluble solids decreased as the percentage of enzyme-treated puree in the mixture was increased. Chemical and rheological differences comparing purees made from fresh and stored roots became insignificant when the proportion of enzyme-treated puree was greater than 75%. Sensory texture differences were insignificant if the proportion was greater than 50%.     

THE FUTURE OF UHT MILK AND MILK PRODUCTS IN EUROPE

The development of packed milk relative to total milk consumption in Switzerland from 1958-76 is illustrated and the future of the industry in Continental Europe considered. Decrease in milk consumption in both Switzerland and Germany and the limitations of climatic conditions and transport are discussed and the advantages of UHT long-life milk evaluated. The potential in an increasing market for UHT milk products and in aseptic filling machines is assessed. ( Editor's summary ).     

Conditions Under Which Bacterial Amylases Survive Ultrahigh Temperature Sterilization

The α-amylase of the thermophile Bacillus stearothermophilus 1518 was used as a model enzyme to examine the heat resistance of a bacterial amylase at ultrahigh temperature in a starch-based pudding. When heated in the laboratory pudding at 143°C for the equivalent of 22.2 set, approximately 26% of the initial amylolytic activity was retained. The presence or absence of individual ingredient groups (starch, caseinate-nonfat dry milk, oilemulsifiers, salts, or sucrose) of the pudding had no significant effect on amylase heat resistance. A combination of any two of the starch, caseinate-nonfat dry milk, or oil-emulsifier ingredients were found to be important for thermostability. The amylase of the mesophile Xanthomonas campestris 13957–2 exhibited similar thermal inactivation characteristics.