Scheduling in the Middle School: The Effects of Transition from a Junior High School to Middle School on Scheduling

Middle level education bridge\u27s the gap between elementary school and high school. The term is used to describe all programs that deal with a combinations of grades 5-9 and youngsters from 10 to 14 years of age. The effectiveness of middle level education depends upon the degree to which the schools respond to the developmental needs and characteristics of students at that age. These are the prime years, the years during which one\u27s value system, one\u27s behavior, and one\u27s self esteem are consolidated. When the adolescent leaves the middle level school, his or her personality and personal values are largely set for life

Relative Resistance of the Red, Dry, and Rough (RDAR) and Smooth and White (SAW) Morphotypes expressed by Salmonella to a steam blanching treatment

The acquired ability of Salmonella to express varying morphotypes when placed in nutrient-limited conditions is hypothesized to predict increased resistance to food processing interventions. Two of the morphotypes expressed by Salmonella are Red, Dry and Rough (RDAR) and Smooth and White (SAW). Increased resistance is predicted for the RDAR morphotype due to the expression of thin aggregative fimbriae (tafi) coupled with production of cellulose and other potentially protective extracellular polysaccharides. SAW strains are hypothesized to be less resistant due to their lack of tafi and cellulose production. Strains of Salmonella, previously classified as RDAR (n=3) and SAW (n=3), were separately inoculated on the shell surface of hazelnuts and steam blanched (88°C, 1 minute) to determine resistance patterns between the two morphotypes. The steam treatment resulted in insignificant reduction (<1.0 log CFU/g) of all Salmonella strains; therefore, differences in the relative resistance of the two morphotypes were unable to be determined. Additional, steam treatments with longer hold times will be tested to further explore the potential difference between morphotypes

Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese

Bloomy rind cheeses, including Camembert and related varieties, can he produced using alternative processes that vary based on milk preacidification, cutting, curd handling, and ripening parameters. Modification of these parameters creates distinct cheeses such as lactic curd, stabilized curd, and hybrids of the two. The objective of this study was to determine the influence of 5 Camembert-type cheese recipes on the composition and characteristics during ripening. Five varieties of Camembert-type cheese were produced: (1) lactic curd, (2) sweet curd, (3) washed curd, (4) solubilized curd, and (5) stabilized curd. Cheeses were aged at 13 degrees C for 10 d, during the mold growth phase, and 7 degrees C from d 11 until 50. Key quality metrics including texture development, pH (center and surface), and color were monitored throughout shelf-life. Compositional evaluation (d 5; fat, protein, moisture, salt, and minerals) grouped cheeses into 3 categories: (1) lactic curd, (2) sweet and washed curd, and (3) solubilized and stabilized curd. The lactic curd and stabilized curd were consistently the most different varieties for composition and quality metrics. Moisture content of Camembert-type varieties ranged from 53.15 to 57.99%, Ca ranged from 0.23 to 0.45%, and P ranged from 0.21 to 0.40%. All varieties followed the expected pH evolution on the rind and in the paste with the pH of the rind reaching 7 by d 10, and paste pH reaching 7 between 35 and 50 d. The displacement of the paste (distance traveled upon cutting) for the lactic curd was the greatest among the 5 varieties, reaching an average of 27 +/- 1.9 mm (mean +/- standard error) after 50 d of ripening and 60 min of flow time. The stabilized curd on the other hand traveled the shortest distance, reaching an average of 4 +/- 0.4 mm at the same time point. Browning, considered a defect in mold-ripened cheeses, was observed in all varieties, but was most substantial for lactic curd (lightness, L*, decreased from 87.19 to 68.58). Based on these quality metrics the shelf-life of these recipes was estimated with the lactic curd having the shortest, and the stabilized curd having the longest. Examining Camembert-type cheese quality metrics for these 5 varieties can assist cheesemakers during recipe formulation and selection of cheese-making practices to achieve optimum product quality

Flow rate of depuration system has minimal impact on Vibrio parahaemolyticus decontamination in Pacific oysters (Crassostrea gigas)

Vibrio parahaemolyticus infections in the United States have been linked to consumption of raw oysters. Depuration has the potential to reduce contamination in live oysters after harvest. This study investigated the impact of depuration flow rate to reduce V. parahaemolyticus in raw oysters. Pacific oysters (n = 35 per trial) were inoculated with a cocktail of V. parahaemolyticus (10290, 10292, 10293, BE 98-2029, and 027-1c1) in freshly prepared artificial seawater (70 L). The inoculated oysters were depurated with flow rates of 15, 20, 25, and 35 L/min at 12.5 degrees C for up to 5 days and V. parahaemolyticus contamination was determined using a three-tube most probable number (MPN) method. V. parahaemolyticus reductions were as flow rate moderately increased from 15 L/min (2.39 log MPN/g reduction in 5 days) to 35 L/min (3.39 log MPN/g reduction). These results suggest that depuration efficacy can be enhanced by increasing depuration flow rate to 35 L/min. Practical applications Vibrio parahaemolyticus can contaminate raw shellfish, including oysters, during their production and lead to outbreaks of foodborne illness. Depuration, a post-harvest process, may be used by the shellfish industry to reduce the persistence of V. parahaemolyticus. Previous studies have demonstrated that the depuration process can reduce V. parahaemolyticus in oysters; however, further optimization of the process is necessary to achieve US Food Drug Administration's targeted reduction goal (>3.52 log MPN/g). This study evaluated the impact of depuration flow rate on the reduction of V. parahaemolyticus in Pacific oysters. Increasing flow rates (15-35 L/min) during depuration enhanced the clearance of V. parahaemolyticus in these oysters; however, these conditions were unable to consistently achieve the target of >3.52 log MPN/g reduction. This study provides a reference for the industry on the variability of V. parahaemolyticus in individual oysters and demonstrates that practical modifications (i.e., flow rate) can be implemented in depuration systems to maximize bacterial clearance

It\u27s the Cowboy Way! The Amazing True Adventures of Riders In The Sky

It’s the Cowboy Way! tells the full story of the amazing true adventures of group members Ranger Doug, Woody Paul, Too Slim, and Joey “The Cowpolka King” for the first time, from their first gigs at “Herr Harry’s Phranks ‘N’ Steins, in Nashville, to their rise to the top of the Grammy heap. Since 1977, Riders In The Sky has faithfully tended a musical tradition kindled by singing cowboy legends, such as Gene Autry and the Sons Of The Pioneers. Throughout its long career, the group has branded the genre with its own mark, crafting a well-balanced mix of both classic and original western songs—smooth harmony, hot licks, and comedy. Over the past quarter of a century, and more than 4,500 shows, 290 national TV appearances, 203 public radio shows, nearly 700 Grand Ole Opry appearances, 2.3 million miles on the road, two Grammy Awards, three television series, and 31 albums down the trail, a group that began with a commitment to carry on an American musical tradition has itself become a national treasure. An insider’s view of a group that has played over 4500 shows in the past quarter of a century continuing the tradition of Gene Autry and The Sons of the Pioneers. —Bourbon Times Fans will enjoy this story of each member of the group and their performing history. —Kentucky Living Anyone who has laughed and sung along with this unique group of cowboy musicians will want to read this book. —Library Journalhttps://uknowledge.uky.edu/upk_cultural_history/1014/thumbnail.jp

Esports. vs. Traditional Sports - Discussion, Review and Analysis

Through technology advancements of the past half-century, a new genre of sports known as fiesportsfl has come to fruition. In esports, otherwise known as fielectronic sports,fl professional gamers, not associated with professional athletes, play multiplayer (and occasionally single player) video games as part of a competition to be spectated. The research in this paper strives to draw comparisons between the rising esports industry and the already-established traditional sports industry. Findings reveal that there are many similarities and differences in reference to home-field advantages, demographics, impact of player diversity, and recent viewership as influenced by the coronavirus. While a home-field advantage is present in traditional sports, it is not recognizable in esports. Demographics between the two industries experience a significant gender gap, but not as much of an age gap as may be generally believed. Impacts of diversity between the industries reveal that certain barriers are harmful to team performance (lack of spoken language harmony, for example), but other differences are seen as helpful. Changes in viewership due to the pandemic appear to have affected traditional sports more so than esports

Ilustrated dictionary of daata processing computing and office automation

xii, 344 p.; 23 cm