The Beer (Prices and Description) Order, 1917, Order 1058: October 15th, 1917

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Can lay-led walking programmes increase physical activity in middle aged adults? : a randomised controlled trial

Study objective: To compare health walks, a community based lay-led walking scheme versus advice only on physical activity and cardiovascular health status in middle aged adults. Design: Randomised controlled trial with one year follow up. Physical activity was measured by questionnaire. Other measures included attitudes to exercise, body mass index, cholesterol, aerobic capacity, and blood pressure. Setting: Primary care and community. Participants: 260 men and women aged 40–70 years, taking less than 120 minutes of moderate intensity activity per week. Main results: Seventy three per cent of people completed the trial. Of these, the proportion increasing their activity above 120 minutes of moderate intensity activity per week was 22.6% in the advice only and 35.7% in the health walks group at 12 months (between group difference =13% (95% CI 0.003% to 25.9%) p=0.05). Intention to treat analysis, using the last known value for missing cases, demonstrated smaller differences between the groups (between group difference =6% (95% CI -5% to 16.4%)) with the trend in favour of health walks. There were improvements in the total time spent and number of occasions of moderate intensity activity, and aerobic capacity, but no statistically significant differences between the groups. Other cardiovascular risk factors remained unchanged. Conclusions: There were no significant between group differences in self reported physical activity at 12 month follow up when the analysis was by intention to treat. In people who completed the trial, health walks was more effective than giving advice only in increasing moderate intensity activity above 120 minutes per week

Practical Broad-Band Tuning of Dye Lasers by Solvent Shifting

We have operated a dye laser over a broad wavelength range (593.8-667.0nm) by shifting the dye emission profile with incremental changes of solvent composition. This was accomplished with the laser operating continuously, and only minor adjustment of the laser optics was required. Solvent tuning was facilitated by the critical dependence of the optimum laser wavelength on concentration of the second solvent. Using the known solvent-sensitive laser dye 9-diethylaminobenzo[a]phenoxaz-5-one (DBP), 87% of the tuning range from pure xylenes to pure methanol was covered by cumulative addition of 24 vol. % methanol to the starting xylenes solution. The optimum dye concentration was found to be independent of solvent composition, so that maximum laser power could be maintained by mixing equimolar dye solutions in the two solvents. These results establish the practicality of solvent-tuning as a method of conducting laser experiments over a broad wavelength range

Partitioning of energy in highly polydisperse granular gases

A highly polydisperse granular gas is modeled by a continuous distribution of particle sizes, a, giving rise to a corresponding continuous temperature profile, T(a), which we compute approximately, generalizing previous results for binary or multicomponent mixtures. If the system is driven, it evolves towards a stationary temperature profile, which is discussed for several driving mechanisms in dependence on the variance of the size distribution. For a uniform distribution of sizes, the stationary temperature profile is nonuniform with either hot small particles (constant force driving) or hot large particles (constant velocity or constant energy driving). Polydispersity always gives rise to non-Gaussian velocity distributions. Depending on the driving mechanism the tails can be either overpopulated or underpopulated as compared to the molecular gas. The deviations are mainly due to small particles. In the case of free cooling the decay rate depends continuously on particle size, while all partial temperatures decay according to Haff's law. The analytical results are supported by event driven simulations for a large, but discrete number of species.Comment: 10 pages; 5 figure

The preparation of a Non-Desiccated Sodium Caseinate Sol and its use in ice cream

1. The body and texture of ice cream are improved by the replacement of dry skimmilk by sodium caseinate sols. This improvement was shown up to 2.5 to 5.0 percent replacement, depending on the composition of the mix. 2. The flavor of ice cream was progressively improved by the replacement of dry skimmilk by sodium caseinate sols up to 3 to 4 percent replacement, depending on the composition of the mix. 3. This flavor improvement was due to the careful pH control used in the preparation of the sodium caseinate sols. 4. The type of melting of the ice cream was altered by the replacement of dry skimmilk by sodium caseinate sols. 5. The use of sodium caseinate sols increased the initial and maximum overrun and decreased the whipping time of the ice creams produced. 6. The curves for whipping time show that from 1.5 to 3.0 percent replacement of dry skimmilk by the sodium caseinate sols is necessary to effect sufficient improvement in whip to warrant their use. A 3 percent replacement would be necessary with a mix containing 14 percent fat and 10 percent serum solids. 7. The use of sodium caseinate preparations as additional solids, i.e., in addition to the amounts of serum solids (8 to 10 percent) commonly used by the trade, has been suggested. The amounts of milk protein that would be required to yield sufficient improvement in whip and in body and texture score would, in the light of the figures presented, be large enough to make their use questionable

Rouse Chains with Excluded Volume Interactions: Linear Viscoelasticity

Linear viscoelastic properties for a dilute polymer solution are predicted by modeling the solution as a suspension of non-interacting bead-spring chains. The present model, unlike the Rouse model, can describe the solution's rheological behavior even when the solvent quality is good, since excluded volume effects are explicitly taken into account through a narrow Gaussian repulsive potential between pairs of beads in a bead-spring chain. The use of the narrow Gaussian potential, which tends to the more commonly used delta-function repulsive potential in the limit of a width parameter "d" going to zero, enables the performance of Brownian dynamics simulations. The simulations results, which describe the exact behavior of the model, indicate that for chains of arbitrary but finite length, a delta-function potential leads to equilibrium and zero shear rate properties which are identical to the predictions of the Rouse model. On the other hand, a non-zero value of "d" gives rise to a prediction of swelling at equilibrium, and an increase in zero shear rate properties relative to their Rouse model values. The use of a delta-function potential appears to be justified in the limit of infinite chain length. The exact simulation results are compared with those obtained with an approximate solution which is based on the assumption that the non-equilibrium configurational distribution function is Gaussian. The Gaussian approximation is shown to be exact to first order in the strength of excluded volume interaction, and is found to be accurate above a threshold value of "d", for given values of chain length and strength of excluded volume interaction.Comment: Revised version. Long chain limit analysis has been deleted. An improved and corrected examination of the long chain limit will appear as a separate posting. 32 pages, 9 postscript figures, LaTe

Tests for cream sediment

Commercial milk plants have employed the sediment test for milk for many years. In fact, the milk sediment test has its place on the milk score card. The amount of sediment is always determined in scoring milk. The test is extremely simple; it consists of passing 1 pint of milk through a sediment tester and catching the sediment present in the milk on a circular pad 1 inch in diameter. The application of a sediment test to cream, on the other hand, has been attempted only very recently. A test as simple as that for milk is impossible. The cream’s high fat content necessitates warming it to melt the fat so that the sample will filter easily; the variable acidity of cream for butter-making necessitates the use of a neutralizing agent, in many instances in order that the filter pad will not clog. Because of the high fat content of the cream it is imperative to use less than a pint in order to reduce the cost and eliminate the handling of a bulky sample after dilution