Aeroelastic Analysis of a Joined-Wing Sensorcraft

This study performed an aeroelastic analysis of a joined-wing SensorCraft. The analysis was completed using an aluminum structural model that was splined to an aerodynamic panel model. The force and pressure distributions were examined for the four aerodynamic panels: aft wing, fore wing, joint, and outboard tip. Both distributions provide the expected results (elliptical distribution), with the exception of the fore wing. The fore wing appears to be affected by interference with the joint. The use of control surfaces for lift and roll was analyzed. Control surfaces were effective throughout most of the flight profile, but may not be usable due to radar requirements. The aft wing was examined for use in trimming the vehicle. Also, two gust conditions were examined. In one model, the wing twist was simulated using a series of scheduled control surfaces. Trim results (angle of attack and twist angle) were compared to those of previous studies, including gust conditions. The results are relatively consistent with those calculated in previous studies, with variations due to differences in the aerodynamic modeling. To examine a more physically accurate representation of aft wing twist, it was also modeled by twisting the wing at the root. The twist was then carried through the aft wing by the structure. Trim results were again compared to previous studies. While consistent for angle of attack results, the aft wing twist deflection remained relatively constant throughout the flight profile and requires further study

COUNTRY-OF-ORIGIN LABELING OF BEEF PRODUCTS: U.S. CONSUMERS' PERCEPTIONS

In 2002, Chicago and Denver consumers were surveyed and participated in an experimental auction to elicit willingness to pay for country-of-origin labeling (COOL) of beef. Survey results indicate the majority of consumers (73%) were willing to pay an 11% and 24% premium for COOL of steak and hamburger, respectively. In the auction, consumers were willing to pay a 19% premium for steak labeled “"U.S.A. Guaranteed: Born and Raised in the U.S.”" Food-safety concerns, preferences for labeling source and origin information, a strong desire to support U.S. producers, and beliefs that U.S. beef was of higher quality were reasons consumers preferred COOL.Consumer/Household Economics,

U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction

In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted consumers' willingness-to pay values. There appear to be threshold levels of marbling and tenderness, below which consumers discount steaks. Steaks from Australia were rated lower for overall acceptability, and bids were lower than for the U.S. steak samples. Dry-aging methods negatively impacted taste panel ratings and bids.beef, country of origin, experimental auctions, marbling, tenderness, Consumer/Household Economics,

Consumer Acceptance and Value of Wet Aged and Dry Aged Beef Steaks

Beef aged in air (dry aging) develops a different flavor profile than beef aged in vacuum bags (wet aging). This research compared wet versus dry aged beef. At similar tenderness and marbling, no differences in desirability or value were found for wet versus dry aged Choice beef. For Prime, wet aged steaks were rated more desirable in flavor, juiciness, and overall acceptability and valued more than dry aged Prime. A significant proportion (27- 30%) of consumers preferred dry aged beef and were willing to pay \u3e $1.90/ lb more for it. Consumers can detect sensory differences in beef and are willing to pay for their preference

Vibrotactile Stimuli Parameters on Detection Reaction Times

Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.Signaling system designers are leveraging the tactile modality to create alarms, alerts, and warnings. The purpose of this research was to map detection reaction times (RT) toward tactile stimuli with various parameter manipulations. We employed a 3 (wave form) × 3 (inter-pulse interval) × 3 (envelope) within subjects design. The dependent measure was detection RT. Twenty participants (15 female) responded to 270 tactile stimuli. ANOVAs indicated three two-way interactions. Generally, shorter inter-pulse intervals led to quicker RT and the fade-in envelope led to longer RT, when compared to envelopes starting at the maximum amplitude. Square and sinusoidal waves tended to prompt quicker RT than the noise wave. The strength of these relationships, however, depended upon the presence of the other parameters. Designers can use the results of this study to effectively and appropriately assign tactile parameter manipulations to signals that require varied levels of response urgencies

Consumer Acceptance and Value of Beef from Various Countries of Origin

To determine consumer acceptance and value of beef from various countries, 12 taste panels were conducted in each of two cities. Two pairs of beef strip steaks were evaluated - domestic versus Australian grass-fed and domestic versus Canadian. Consumers gave significantly higher scores for flavor, tenderness and overall acceptability to domestic steaks compared to Australian grass-fed steaks and Canadian steaks. A significantly higher value also was placed on the domestic samples compared to Australian grass-fed steaks ($3.68/lb versus$2.48/lb) and Canadian steaks ($3.95/lb versus$3.57/lb). U.S. consumers preferred and were willing to pay significantly more for domestic steaks than Australian and Canadian steaks

Consumer Sensory Acceptance and Value of Wet-Aged and Dry-Aged Beef Steaks

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner- Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and$3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P \u3c 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought$3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P \u3c 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2$1.77/0.45 kg more (P \u3c 0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P \u3c 0.0001). Consumers who preferred dry-aged Prime samples (27.5$1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product

G-TRACE: rapid Gal4-based cell lineage analysis in Drosophila.

We combined Gal4-UAS and the FLP recombinase-FRT and fluorescent reporters to generate cell clones that provide spatial, temporal and genetic information about the origins of individual cells in Drosophila melanogaster. We named this combination the Gal4 technique for real-time and clonal expression (G-TRACE). The approach should allow for screening and the identification of real-time and lineage-traced expression patterns on a genomic scale

Setting benchmarks for modelling gas–surface interactions using coherent control of rotational orientation states

A fundamental and predictive understanding of molecule-surface interactions is challenging to obtain. Here the authors report an experimental technique allowing direct measurement of the scattering matrix, which reports on the coherent evolution of quantum states of a molecule scattering from a surface