Will that Surrogate Do?: Reflections on Material Manuscript Literacy in the Digital Environment from Islamic Manuscripts at the University of Michigan Library

The widespread dissemination of digital surrogates for Islamic manuscripts certainly has the potential to impact scholarship both positively and negatively. Realizing a positive impact is contingent on the accessibility and quality of the digital surrogates and the training extended to the scholars working with them. Indeed, while manuscript digital surrogates have the potential to enhance access for those scholars who might otherwise neglect manuscript evidence, they may also enable neglect of material qualities and with them the essential historical context for the content of a codex. This is particularly concerning for the field of Islamic manuscript studies for which so much codicological and palaeographical groundwork is yet to be conducted and ample training in material manuscript literacy is still lacking. Perhaps surprisingly, our experience with manuscript digital surrogates at the University of Michigan has demonstrated that even “materially distant” digital surrogates can actually enhance understanding of manuscript features, including appreciation for material aspects, and help advance the codicological projects of Islamic manuscript studies. The key is introducing basic material manuscript literacy via exposure to physical artifacts and relying on the surrogates as tools for descriptive training

Effects of processing variables on iridescence in precooked beef

Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, or 155°1\ then sliced at 30, 45, 120, 130, or 145\u3c\u3eP by either a dull or a sharp slicer. Biceps femoris (BF) muscles had the same treatment but only at 3% water addition. Controls were uninjected muscles from the opposite side of the carcass. For ST muscles (all with 0.3% added phosphate), 3% added water resulted in less iridescence than controls and those containing 10% added water. Iridescence was also lowered by cooking to 130°F (held for 121 min), slicing at 30 ÌŠF or slicing with a dull slicer blade. Iridescence varied (P\u3c.05) among muscles from different carcasses under the same cooking and slicing conditions. BF muscles had much less iridescence than ST muscles. Our results show that processing-cooking- slicing alterations can help reduce iridescence, especially for the ST (eye of round) muscle

Complex genital system of a haplogyne spider (Arachnida, Araneae, Tetrablemmidae) indicates internal fertilization and full female control over transferred sperm.

The female genital organs of the tetrablemmid Indicoblemma lannaianum are astonishingly complex. The copulatory orifice lies anterior to the opening of the uterus externus and leads into a narrow insertion duct that ends in a genital cavity. The genital cavity continues laterally in paired tube-like copulatory ducts, which lead into paired, large, sac-like receptacula. Each receptaculum has a sclerotized pore plate with associated gland cells. Paired small fertilization ducts originate in the receptacula and take their curved course inside the copulatory ducts. The fertilization ducts end in slit-like openings in the sclerotized posterior walls of the copulatory ducts. Huge masses of secretions forming large balls are detectable in the female receptacula. An important function of these secretory balls seems to be the encapsulation of spermatozoa in discrete packages in order to avoid the mixing of sperm from different males. In this way, sperm competition may be completely prevented or at least severely limited. Females seem to have full control over transferred sperm and be able to express preference for spermatozoa of certain males. The lumen of the sperm containing secretory balls is connected with the fertilization duct. Activated spermatozoa are only found in the uterus internus of females, which is an indication of internal fertilization. The sperm cells in the uterus internus are characterized by an extensive cytoplasm and an elongated, cone-shaped nucleus. The male genital system of I. lannaianum consists of thick testes and thin convoluted vasa deferentia that open into the wide ductus ejaculatorius. The voluminous globular palpal bulb is filled with seminal fluid consisting of a globular secretion in which only a few spermatozoa are embedded. The spermatozoa are encapsulated by a sheath produced in the genital system. The secretions in females may at least partly consist of male secretions that could be involved in the building of the secretory balls or play a role in sperm activation. The male secretions could also afford nutriments to the spermatozoa

Selection for muscling in swine and its effect on carcass traits

Line differences in weight, litter size at different ages, and in age, loin eye area, and backfat thickness of pigs (adjusted to 200 pounds live weight) were not significant. Sex differences in weight and backfat thickness were significant. Dam groups of progeny differed significantly (P\u3c.0l) in-weights at birth and at 14 and 28 days old and in age, loin eye area, and backfat thickness adjusted to 220 pounds live weight. Hams produced by barrows in the select line were significantly (P\u3c.0l) darker and firmer than those from barrows in the control line.; Swine Day, Manhattan, KS, November 14, 197

Evaluation of Three New Strategies to Fight Obesity in Families

Aims. To evaluate 3 strategies to reduce weight in obese families. Research design and methods. 142 obese parents and 119 obese children kept a fat-calorie restriction diet. On top of this diet, the families were randomized in a three-factorial design to one or more of three weight-loss strategies: (1) an additional diet preferring carbohydrates having a low glycemic index (dual diet), (2) financial incentive, and (3) telemonitoring of weight and physical activity. Results. All children improved their BMI-SDS by 0.18 ± 0.25 (P < .001) independently of the weight-loss strategy. In parents, relative losses of weight (kg) were −6.4% versus −4.0% for dual diet versus calorie restriction (P = .029), −6.9% versus −3.4% for with or without financial incentive (P = .002), and −8.0% versus −4.8% for with or without telemonitoring (P = .033). The weight loss after financial incentive plus dual diet plus telemonitoring was −14.4%. Conclusions. All strategies were effective in adults, in particular when combined. Children improved their BMI-SDS regardless of the strategy

Muscling selection in swine and its effect on carcass traits

Pigs farrowed in May, 1972, were the first born in the select and control lines. Performances of animals in the two lines were essentially the same. However, ham firmness and color differed significantly (P\u3c0.0l) between lines, with those in the select line firmer and darker than those from the control line.; Swine Day, Manhattan, KS, November, 197

Towards high-temperature coherence-enhanced transport in heterostructures of a few atomic layers

The possibility to exploit quantum coherence to strongly enhance the efficiency of charge transport in solid state devices working at ambient conditions would pave the way to disruptive technological applications. In this work, we tackle the problem of the quantum transport of photogenerated electronic excitations subject to dephasing and on-site Coulomb interactions. We show that the transport to a continuum of states representing metallic collectors can be optimized by exploiting the "superradiance" phenomena. We demonstrate that this is a coherent effect which is robust against dephasing and electron-electron interactions in a parameters range that is compatible with actual implementation in few-monolayer transition-metal-oxide (TMO) heterostructures

Can natural flavorings enhance the flavor of low-fat ground beef?

Natural flavorings were evaluated for use in low-fat ground beef, which frequently lacks flavor intensity. Three lean sources, A-maturity (young), E-maturity (mature cow), and imported (cow) beef round muscles, were used to formulate 7% and 25% fat ground beef. A-maturity fat was added to adjust fat levels. Controls (no added flavors) were prepared for each lean source. No additives were used in 25% fat controls, but 7% fat controls contained water (10%), carrageenan (.5%), and encapsulated salt (.38%). Four natural flavorings; Dried Cream Extract (DCE, Cumberland Packing Co., Inc.); Natural Prime Beef Base WONF #224545 and #224546 (224545, 224546, Tastemaker); and Hydrolyzed Vegetable Protein (HVP, A.C. Legg, Inc.) were added to 7% fat ground beef at recommended levels. A- and E-maturity domestic 25% fat controls were scored higher (P\u3c.05) for ground beef flavor intensity and lower (P\u3c.05) for off-flavors than 25% fat patties from imported beef. The 7% fat patties from imported lean had greater (P\u3c.05) beef flavor intensity and reduced off-flavors (P\u3c.05) when flavorings 224545, 224546, and HVP were added. These flavorings also enhanced the beef flavor intensity of low-fat patties from A-maturity lean to a level similar to that of the 25% fat control. Beef flavor intensity after a 60-min holding period was not enhanced by the natural flavorings, except when 224546 was added to E-maturity domestic lean. Therefore, the natural flavorings were most beneficial with imported lean