Recognition

This paper offers an account of recognition and its relation to knowledge. One important observation is that while ‘know’ is a stative verb, ‘recognize’ is an achievement verb. A second is that ‘recognize’ is knowledge entailing, both when combined with a complementizer phrase and when combined with a noun phrase. The behavior of the latter kind of construction is particularly subtle and is the main focus of this paper. This paper ends with an interesting puzzle about object recognition

Diabetes Self-Management Education and Support: Understanding Knowledge and the Impact

Diabetes has reached epidemic proportions in the United States. To address this, many organizations employ diabetes self-management education and support (DSMES) programs to aid in managing the impact of increasing prevalence. The purpose of this dissertation is to examine the impact of two Upstate South Carolina DSMES programs on several process and outcome measures for adults with diabetes, while also identifying current primary care provider DSMES knowledge and perceptions in an Upstate South Carolina health system. This dissertation found inconclusive results on the impact of DSMES on PCP utilization, retinal exam screening, nephropathy attention, HDL, LDL, TC, and TG. DSME was found to reduce A1C and BMI over time. Additionally, providers were found to be lacking knowledge of the appropriate times to refer individuals to DSMES. Providers sought bilateral, closed-loop communication from DSMES teams. In general, further studies should determine if these results hold with a larger sample size. Additionally, primary care providers should be further educated on how, when, and whom to refer to the service. While national DSMES programs should aim to further incorporate primary care providers in the program

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composition caused by global warming. A sensory descriptive analysis approach was applied to assess the sensory profiles of Magnum hop oil and five scCO2 fractions. Ten sensory panellists were trained and used to establish an attribute lexicon. All samples, a control, and an experimental replicate were evaluated at 800 μg/L in ethanol (4% abv) in triplicate. Data were analysed by three‐factor Analysis of Variance (ANOVA) and Tukey's test (HSD). Volatile compounds were determined using gas chromatography‐mass spectrometry (GC‐MS). Relationships between the volatile compounds and sensory profiles were analysed using Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression. In contrast to the majority of fractions, the total oil (the most complex sample) and the sesquiterpene fraction (as the largest chemical group in the total oil) were not described by any key sensory attributes. This illustrates the advantage of hop oil fractionation to pull out specific sensory characteristics. The β‐myrcene in the myrcene fraction induced an intense ‘crushed grass, sap’ aroma while the fractions containing several geranyl and methyl esters and ketones were characterised by fruity‐ and floral‐type aroma and flavour attributes. Interestingly, the most polar fraction comprising of terpene alcohols delivered a complex sensory experience by adding sweetness. Moreover, a trigeminal ‘peppery tingling’ sensation was detected, which is likely to be caused by sensory interactions

Investigating the contribution of hop components to the perception of beer flavour

Considering the substantial amount of research that has been published in the field of hop science during the last decades, very little is known with regard to the multimodal flavour perception of hop-derived volatiles that not only contribute to the pleasant ‘hoppy’ aroma and flavour, but are also involved in other sensations of gustatory and trigeminal origin perceived in beer. The aim of this research was to further understand the sensory complexity of Magnum hop essential oil and scCO2 hop oil fractions extracted therefrom. This PhD project combined static and dynamic sensory techniques, an established gas chromatographic method, and comprehensive statistical analyses to investigate the relationship between hop volatile compounds and their sensory characteristics (quantitative and qualitative) in different matrices. The olfactory, gustatory and trigeminal differences between five hop oil fractions representing the main chemical classes of Magnum hop oil were determined in a simple model solution (4% ABV) using a newly established attribute lexicon and following a Quantitative Descriptive Analysis (QDA) approach. The fractions induced a range of different aroma and flavour sensations, which could partly be attributed to specific hop aroma compounds. The most polar compounds in the terpene alcohol fraction were suggested to be responsible for cross-modal interactions eliciting both aroma and/or taste and trigeminal sensations. A peppery tingling mouthfeel was perceived, which is assumed to be a sensation innervated by the trigeminal nerve. The terpene alcohol fraction was further categorised into monoterpene alcohols (i.a. geraniol, linalool) assumed to be mainly responsible for olfactory sensations and sesquiterpene alcohols (i.a. humulol, humulenol II) to foremost induce gustatory and tactile sensations. Further fractionation specifically targeting single compounds and compound groups (sub-fractions) that were added to a commercial lager beer base (4.5% ABV) to measure the impact of perceptual interactions between compounds and the beer matrix using a revised attribute lexicon and adjusted dosage rates. A clear cause-effect-relationship could be located between geraniol and the sweet taste perceived in the beer. Geraniol also induced a smooth bitterness, which was opposed by the harsh bitterness quality added by sesquiterpene hydrocarbons. Linalool was classified as a aroma/flavour ‘enhancer’ rather than individually contributing to the sensory profile. Significant effects on lingering mouthfeel sensations remained absent, which illustrated the need for temporal sensory assessments to adequately and holistically discriminate the samples with regard to these sensations. A Temporal Check-All-That-Apply (TCATA) by modality approach was used to assess multiple sensory characteristics of selected hop flavour products perceived simultaneously. The products contained the previously studied hop oil fractions and were combined with either iso-alpha-acids or oxidised beta acids (hulupones) in a lager base beer brewed without any hop materials. Bitter acid extracts were found to significantly affect the duration and sensory profiles of the hop flavour products in the beer suggesting a sensory interaction induced by the co-occurrence of hop aroma compounds and hop bitter stimuli. Lingering sensations (peppery tingling, astringency) were foremost found to significantly discriminate between the samples at the end of the evaluation period (>2min). Since temporal sensory data is inherently noisy, a part of this research included the examination of TCATA data pre-processing approaches using comprehensive statistical analyses. This revealed that time standardising the TCATA by modality data could not remove inter- and intra-individual variation between the panellists and thus, not improved the quality of the sensory data. This research has provided new and in-depth knowledge on the sensory properties of scCO2 hop oil fractions, sub- fractions, and key compounds extracted from Magnum hop. Moreover, different sensory characterisation strategies and tools are presented that captured the fine nuances of the sensory profiles of these hop extracts. The findings demonstrated the involvement of hop volatile compounds in sensory interaction effects causing multi-modal profiles in beer. Their ability to modify gustatory and trigeminal sensations should be considered for future developments of flavour preparations

The multisensory perception of hop essential oil: a review

© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverages worldwide. Essential oils from different hop varieties are characterised by similar classes of chemical compounds and complexity, but their contribution to sensory characteristics in beer differs considerably. Volatiles in hop oil are categorised into several chemical classes. These induce diverse aroma and flavour sensations in beer being described as ‘floral’, ‘fruity’ (e.g. contributed by alcohols, esters, sulphur-containing compounds), ‘spicy’, ‘woody’, ‘herbal’ (sesquiterpenes, oxygenated sesquiterpenoids), and ‘green’ (aldehydes). The perception of hop volatiles depends on their concentrations and combinations, but also on threshold levels in different beer matrices or model systems. Several studies attributed modified taste and mouthfeel sensations to the presence of hop volatiles contributing to a multisensory perception of hop flavour. Linalool is frequently observed to show additive and synergistic-type behaviour and to affect aroma perception if combined with geraniol. Linalool has also been found to be involved in aroma-taste interactions, modifying the perception of bitterness qualities in beer. Particularly oxygenated sesquiterpenoids are suggested to be responsible for an irritating, tingling sensation indicating the activation of trigeminal receptors. The majority of these sensory interactions have been discovered almost by accident and a systematic research approach is required to gain a broad understanding of these complex phenomena. This review provides an overview of factors affecting the perception of hop derived volatiles involved in different sensory characteristics of beer, while illustrating the latest advances and highlighting research gaps from a sensory science perspective. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

Physical activity may mitigate COVID-19 infections in people with obesity: A call to action.

In addition to the mental health benefits, moderate-intensity physical activity produces strong immune and inflammatory benefits, and most of the beneficial compounds are synthesized in, or stimulated by, active skeletal muscles. Because skeletal muscle constitutes 30% to 40% of body weight, active muscles distribute positive effects throughout the body (13). In summary, all of these documented effects emphasize that moderate-intensity activities, such as walking, could have immediate beneficial impacts on immune function, inflammatory responses, mental health, and vaccine responsiveness, all of which could reduce the severity of COVID-19 in people with obesity. Based on the relationships among physical activity, obesity, immunity, and mental health, we strongly urge health care, public health, education, workplace, and health insurance professionals and organizations to prioritize physical activity to leverage its acute benefits and immediate protection during the pandemic. Public health organizations and health plans should develop internal and public communication campaigns that emphasize the importance of physical activity for the general population and more specifically for people with obesity as a mechanism to enhance immune responsiveness and potentially mitigate the severity of future infections, physically and mentally

[4-(Di-tert-butyl­fluoro­silan­yl)phenyl]methanol

The asymmetric unit of the title compound, C15H25FOSi, contains two independent mol­ecules. Each of the Si atoms approximates the expected tetra­hedral geometry with Si—F bond lengths of 1.6128 (11) and 1.6068 (11) Å in the two independent mol­ecules. In the crystal, supra­molecular chains along a are found mediated by O—H⋯O hydrogen bonds

Entwicklung eines Beurteilungssystems für die Zulassung von technischen Zutaten, Lebensmittelzusatzstoffen und Hilfsstoffen als nicht landwirtschaftliche Zutat in Bio-Erzeugnissen (Anhang VI der EU VO 2092/91) und erste Anwendung

Im diesem Projekt wurden vorhandene Konzepte für die Zulassung von Zusatzstoffen und technischen Hilfsstoffen für ökologische Lebensmittel sowie Konzepte für die Bewertung von Handelsprodukten dieser Stoffe gesichtet und mit dem Ziel der Weiterentwicklung ausgewertet. Hierbei wurden insbesondere die Zulassungskriterien für Zusatzstoffe und technische Hilfsstoffe intensiv diskutiert und Schwachpunkte in Beantragungs- und Bewertungsverfahren beleuchtet. Für das Themenfeld Zulassung von Zusatzstoffen und technischen Hilfsstoffen konnten im Ergebnis konkrete Materialien, die insbesondere auf eine Weiterentwicklung der Zulassungsverfahren in der EU abzielen, erarbeitet werden. Entwürfe einer weiterentwickelten Kriterienliste, eine Anleitung zur Erstellung von Beantragungsmaterialien und ein Verfahren zur zusammenfassenden Bewertung von Anträgen zur Zulassung von Zusatzstoffen und technischen Hilfsstoffen wurden entwickelt. Im Themenfeld Handelsproduktlisten von zugelassenen Zusatzstoffen und technischen Hilfsstoffen stellte sich zunächst das Problem, dass keine entwickelten Handelsproduktlisten zur Verfügung stehen. Hier wurde demzufolge zunächst diskutiert, ob und wenn ja mit welchen Voraussetzungen die Erarbeitung von Konzepten zur Erstellung solcher Listen überhaupt sinnvoll ist. Aus dieser Betrachtung wurde eine Reihe von Faktoren abgeleitet, die Grundlage eines erfolgreichen Konzeptentwurfes sind. Demzufolge wurde ein System für die Zulassung von Handelsprodukten von zugelassenen Zusatzstoffen und technischen Hilfsstoffen (Anhang VI A/B) für die Verarbeitung ökologischer Lebensmittel in seinen Grundzügen konzipiert

Biodiesel in India: value chain organisation and policy options for rural development

"This study aims to contribute to knowledge about biodiesel in India and to inform policy-makers about development impacts and appropriate policy choices. Its focus is on the potentials and risks for rural development. The study starts with an overall assessment of the economic viability of biodiesel. To date, biodiesel production is not a lucrative business, except for some niche markets. However, this may change in the future, depending on fossil fuel prices, government pricing policies, and progress on agricultural yields. Furthermore, the study contributes two novel aspects to the discussion on the Indian biodiesel sector: 1. It takes stock of the variety of existing ways of organising the value chain in India and assesses their pros and cons from a comprehensive development perspective; 2. It identifies, describes and assesses the appropriateness of a broad range of federal and state policies and support programmes. Given the diversity of value chain organization, many different policies are taken into account. Whether a state government chooses for example to promote social forestry, large-scale leasing contracts with corporations, or contract farming, and how effectively these policies are implemented, has a bearing on the development outcomes." (author's abstract

Design of a Cooper pair box electrometer for application to solid-state and astroparticle physics

We describe the design and principle of operation of a fast and sensitive electrometer operated at millikelvin temperatures, which aims at replacing conventional semiconducting charge amplifiers in experiments needing low back-action or high sensitivity. The electrometer consists of a Cooper Pair box (CPB) coupled to a microwave resonator, which converts charge variations to resonance frequency shifts. We analyze the dependence of the sensitivity on the various parameters of the device, and derive their optimization. By exploiting the nonlinearities of this electrometer, and using conventional nanofabrication and measurement techniques, a charge sensitivity of a few $10^{- 7} e / \sqrt{Hz}$ can be achieved which outperforms existing single charge electrometers.Comment: 13 pages, 7 figure