[Review of] Thomas Kochman, Black and White Styles in Conflict

Race, class and culture are the ingredients of black-white relations in America. Thomas Kochman\u27s book attempts to separate out the cultural component of this mix and to examine it because he believes that it is both ignored and the source of much interracial conflict. The author is Professor of Communications and Theatre at the University of Illinois and has taught and researched in the area of black language and behavior. His background has clearly made him sensitive to aspects of black culture, a sensitivity he exploits in his book

Echoes of Home

The artist discusses her Master of Fine Arts exhibition, Echoes of Home, held at the Tipton Gallery in Johnson City, Tennessee on display March 15 through April 8, 2022. The author provides insight into concepts and influences relating to the creation of the exhibition with perspective on her intimate connection with place and memory. The exhibit features five installations addressing home, elusive memory, and the change and continuity of cultural traditions over time. The works consist of a series of large-scale wild clay vessels, gestural clay bookends, a wall installation of cups with a line drawing, suspended porcelain slabs, and video projection of clay materials “being breathed”. All works explore how the passage of time and the elusiveness of memory affect psychological connection to place. This exhibit is the culmination of iterative exploration of materiality inspired by exchange among the artist, the landscape, and Appalachian culture

Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development

The research detailed in this document focuses on the performance of a partially defatted soybean flour called low-fat soybean flour (LSF). This soybean flour type has not received widespread application as a food ingredient. This has resulted from a lack of information available on the performance of LSF in a variety of food systems. Based upon its compositional and functional properties, LSF has shown potential for use in a flour blend. Past studies have focused on the usage of flour blends containing wheat flour partially replaced by an oilseed or legume flour. Wheat-soy flour blends have mostly been studied for use in yeast-leavened bread production. These blends have been able to enhance the protein content of yeast-leavened breads; however, favorable and unfavorable alterations to dough and bread development have been observed. In an effort to determine whether LSF could make favorable contributions to bread systems when used in a flour blend with wheat, several studies were performed in comparison to blends of wheat and defatted soy flour (DSF). For all experiments, wheat flour was replaced by soybean flour up to 12% based on weight and/or equivalent protein;To understand the protein-water interaction character of LSF in a flour blend, water-holding capacity (WHC) was examined. WHC was evaluated for blends at 2, 4, 6, and 12% replacement of wheat flour based on weight and equivalent protein. Findings showed that wheat-LSF blends had very similar WHC character to wheat-DSF blends. Dough development testing using a 10-g mixograph was performed on flour blends at the replacement levels of 2, 6, and 12%. The parameters of mix (peak) time, rate of development, and shear force during development were quantified. Dough development testing was conducted with and without the use of the dough conditioners, sodium stearoyl-lactylate and calcium stearoyl-2-lactylate. Wheat-LSF blend required longer mixing; however, these mix times were decreased after dough conditioner use. Effects on the physical and sensory properties of yeast-leavened bread were evaluated after making bread using the specified wheat-soybean flour blends at 2, 6, and 12% replacement of wheat flour. The physical properties loaf weight, loaf volume, crumb firmness, and crust/crumb color were evaluated. Sensory evaluation of bread crumb was accomplished using an 11-member sensory panel. Panelists provided sensory perception data for the perceived intensity of the following bread attributes: bread aroma, nutty aroma, crumb firmness, bread flavor and nutty flavor. Nutty flavor was associated with breads that contained soybean flour. Overall wheat-LSF breads had similar physical and sensory properties to wheat bread that did not contain any soybean flour. Most results from this research have been attributed to the presence of approximately 10% oil in the LSF

Earle Traynham

UNF Oral History Project Interview of Earle Traynham by James B. Crooks on October 27, 200

Community facilities in a redevelopment area : a study and proposal for the Ellicott District in Buffalo, New York

Thesis (M. Arch.)--Massachusetts Institute of Technology, Dept. of Architecture, 1955.Accompanying drawings held by MIT Museum.Includes bibliographical references (leaves 104-106).by Robert Traynham Cole.M.Arch

The Function of the Pivot in the Fiction of Nathaniel Hawthorne

In traditional romance, the hero takes a mythical journey into the underworld where he meets and overcomes evil antagonists. Hawthorne has transferred much of that hero's role to a pivotal character whose paradoxical function is to cause the central conflict in the tale or novel while remaining almost entirely passive himself. The movement of the tale or novel depends on the pivot's humanization, that is, his return to and integration within society. Works treated are "Alice Doane's Appeal," "Peter Goldthwaite's Treasure," "Roger Malvin's Burial," "Rappaccini' s Daughter," "Lady Eleanore's Mantle," "The Minister's Black Veil," "The Antique Ring," "The Gentle Boy," Fanshawe, The Scarlet Letter, The House of the Seven Gables, The Blithedale Romance, and The Marble Faun

Destruction of Escherichia coli O157:H7 on whole apples via single and sequential application of chemical sanitizers

This study was conducted to determine if single and sequential application of selected chemical sanitizers can achieve a 5-log reduction in Escherichia coli O157:H7 populations on apple surfaces. Sanitizers were utilized with and without mild heat to determine if increased temperatures would have an effect on sanitizer efficacy. Apples were spot-inoculated with a non-pathogenic strain of E. coli O157:H7, immersed in a sanitizer for 2 min and rinsed in distilled water for 5 sec. Chemical sanitizers used for single application were chlorine (200 ppm), hydrogen peroxide (5%), sodium bicarbonate buffer (pH 11.5), 1.5% H2O2 + 1.5% lactic acid, Tsunami100[superscript trademark symbol] (80 ppm) and ProSan[superscript trademark symbol] (1%). Among these chemical sanitizers, chlorine, 5% hydrogen peroxide, 1.5% hydrogen peroxide + 1.5% lactic acid, sodium bicarbonate buffer and Pro-San[superscript trademark symbol] were used sequentially on apple surfaces for 2 min per sanitizer. Bacterial populations were enumerated by duplicate plating on Tryptic Soy agar (TSA) and Sorbitol MacConkey agar (SMA) after 24 or 48 hr incubation at 35 or 370C. Populations of E. coli O157:H7 on apples immersed in (single) chemical sanitizers at 250C were reduced by 1.35 to 3.07 log10CFU/apple (TSA) and 1.82 to 3.77 log10CFU/apple (SMA). Log10 reductions for single treatments applied at 550C were 1.46 to 3.72 log10CFU/apple (TSA) and 2.31 to 3.90 log10CFU/apple (SMA). Sequential treatments at 250C eliminated E. coli O157:H7 by 2.10 to 3.17 log cycles based on TSA counts and 1.47 to 3.01 log cycles based on SMA counts. At 550C, E. coli O157:H7 populations were eliminated by 2.59 to 3.54 log cycles (TSA) and 1.96 to 3.27 log cycles (SMA). Single application of 1.5% hydrogen peroxide + 1.5% lactic acid and sequential application of chlorine (200 ppm) and 1.5% hydrogen peroxide + 1.5% lactic acid at 550C achieved the highest reductions of E. coli O157:H7 populations on apple surfaces at 3.90 and 3.27 log cycles (SMA), respectively. Results suggest that single and sequential application of chemical sanitizers were not effective in achieving a 5-log reduction of E. coli O157:H7 on whole apples based on conditions of the present study but can reduce the populations of the pathogen by approximately 4-log

Myocardial pathology induced by aldosterone is dependent on non-canonical activities of G protein-coupled receptor kinases

Hyper-aldosteronism is associated with myocardial dysfunction including induction of cardiac fibrosis and maladaptive hypertrophy. Mechanisms of these cardiotoxicities are not fully understood. Here we show that mineralocorticoid receptor (MR) activation by aldosterone leads to pathological myocardial signalling mediated by mitochondrial G protein-coupled receptor kinase 2 (GRK2) pro-death activity and GRK5 pro-hypertrophic action. Moreover, these MR-dependent GRK2 and GRK5 non-canonical activities appear to involve cross-talk with the angiotensin II type-1 receptor (AT1R). Most importantly, we show that ventricular dysfunction caused by chronic hyper-aldosteronism in vivo is completely prevented in cardiac Grk2 knockout mice (KO) and to a lesser extent in Grk5 KO mice. However, aldosterone-induced cardiac hypertrophy is totally prevented in Grk5 KO mice. We also show human data consistent with MR activation status in heart failure influencing GRK2 levels. Therefore, our study uncovers GRKs as targets for ameliorating pathological cardiac effects associated with high-aldosterone levels

Relative magnitudes of sources of uncertainty in assessing climate change impacts on water supply security for the southern Adelaide water supply system

The sources of uncertainty in projecting the impacts of climate change on runoff are increasingly well recognized; however, translating these uncertainties to urban water security has received less attention in the literature. Furthermore, runoff cannot be used as a surrogate for water supply security when studying the impacts of climate change due to the nonlinear transformations in modeling water supply and the effects of additional uncertainties, such as demand. Consequently, this study presents a scenario-based sensitivity analysis to qualitatively rank the relative contributions of major sources of uncertainty in projecting the impacts of climate change on water supply security through time. This can then be used by water authorities to guide water planning and management decisions. The southern system of Adelaide, South Australia, is used to illustrate the methodology for which water supply system reliability is examined across six greenhouse gas (GHG) emissions scenarios, seven general circulation models, six demand projections, and 1000 stochastic rainfall time series. Results indicate the order of the relative contributions of uncertainty changes through time; however, demand is always the greatest source of uncertainty and GHG emissions scenarios the least. In general, reliability decreases over the planning horizon, illustrating the need for additional water sources or demand mitigation, while increasing uncertainty with time suggests flexible management is required to ensure future supply security with minimum regret.F.L. Paton, H.R. Maier and G.C. Dand