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ASU Electronic Theses and Dissertations
This collection includes most of the ASU Theses and Dissertations from 2011 to present. ASU Theses and Dissertations are available in downloadable PDF format; however, a small percentage of items are under embargo. Information about the dissertations/theses includes degree information, committee members, an abstract, supporting data or media.
In addition to the electronic theses found in the ASU Digital Repository, ASU Theses and Dissertations can be found in the ASU Library Catalog.
Dissertations and Theses granted by Arizona State University are archived and made available through a joint effort of the ASU Graduate College and the ASU Libraries. For more information or questions about this collection contact or visit the Digital Repository ETD Library Guide or contact the ASU Graduate College at email@example.com.
- Wharton, Christopher
- 1 Arizona State University
- 1 Bruening, Meg
- 1 Ohri-Vachaspati, Punam
- 1 Vaudrin, Nicole
- 1 Villalobos, J. Rene
- 1 English
- 1 Public
- Nutrition
- Local Food
- 1 Arizona agriculture
- 1 Food System
- 1 Foodshed
- 1 Fruits and vegetables
- Reverse Fountain Cytoplasmic Streaming in Rhizopus Oryzae
- Diné Research Practices and Protocols: An Intersectional Paradigm Incorporating Indigenous Feminism, Critical Indigenous Research Methodologies and Diné Knowledge Systems
- Developing an Augmented Reality Solution for Mapping Underground Infrastructure
- Characterization of 2D Human Ankle Stiffness during Postural Balance and Walking for Robot-aided Ankle Rehabilitation
- Using Molecular, Cellular and Bioengineering Approaches Towards Understanding Muscle Stem Cell Biology
Fruit and vegetable (FV) consumption continues to lag far behind US Department of Agriculture (USDA) recommendations. Interventions targeting individuals' dietary behaviors address only a small fraction of dietary influences. Changing the food environment by increasing availability of and excitement for FV through local food production has shown promise as a method for enhancing intake. However, the extent to which local production is sufficient to meet recommended FV intakes, or actual intakes, of specific populations remains largely unconsidered. This study was the first of its kind to evaluate the capacity to support FV intake of Arizona's population with statewide production of …
- Contributors
- Vaudrin, Nicole, Wharton, Christopher, Bruening, Meg, et al.
- Created Date
- 2013


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Sure, I think we can add that to the to-do list.
Since I asked a questions in regards to the Minimum Incoming Hits...
It can be a daunting task to get people to place the code on their site sometime.
What is the possibility to add a Code URL field (the url they plan on placing the banner code) on the signup form?
It's an additional reminder for them to get the code up on their site but also if it's listed on the admin side it may be easier to hunt the code down while checking on sites that get no incoming hits.
Sure, I think we can add that to the to-do list.
I can't make it a required field though because of all of the sites in existence where it would be empty.
That's cool... I'll take it!

subset: commoncrawl


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Quote from: jax on 2015-02-17, 09:04:24Me, as an immigrant, feel free to create my own language. If that unsettles the natives, so much the better.We might as well rename the forum
Me, as an immigrant, feel free to create my own language. If that unsettles the natives, so much the better.
Doesn't ursprungsfolk tend to mean the Saami people instead?
The Dutch words stad and stede are (originally) different inflections of the same word.* Also note that to me the form stede sounds positively archaic, while the reduced form stee sounds merely old-fashioned. This is part of the widespread apocope of the de at the end of such words pretty much since Early Modern Dutch. Cf. slede → slee (sleigh), mede → mee (with), etc.* Actually they still are. One city is a stad, two cities are twee steden. But the word stee (place, farm) has split off and the plural is steeën. In older texts the word stad is also often used to mean a more generic place.
Farm, farmyard doubling as town, city can also be found in the Norse word garðr. Current gard, gård only means farm, English yard means yard, while Russian gorod and -grad means city.
Norwegian uses bygg(e(r)), building (build (builds/builder)) instead, as does Icelandic. Bo would be the equivalent of Wohn, by* a town or a city, which of course in Swedish as in German is stad (or simply -sta(n)) or Stadt. Norwegian sted and English stead instead means small settlement (in Norwegian it primarily means place, as it once did in English, and in Dutch stede I see). By comparison in Swedish it is by* that means small settlement.
Might be a false friend. In german there is:Stadt - town, cityStaette - place
So Proto-Germanic *stadiz which more speculatively is derived from Proto-Indo-European *stéh₂tis (the * in front of stadiz and stéh₂tis indicates that these words are linguistic guesswork).
Vikings debating it's the must boring thing in earth...
Whoa, and there I thought you could only get this stuff handily summarized from paper. (Then again, it's Wiktionary...)
stead (n.) Old English stede "place, position; standing, firmness, stability, fixity," from Proto-Germanic *stadiz (cognates: Old Saxon stedi, Old Norse staðr "place, spot; stop, pause; town," Swedish stad, Dutch stede "place," Old High German stat, German Stadt "town," Gothic staþs "place"), from PIE *steti-, suffixed form of root *sta- "to stand" (see stet). Related to stand.
raiding Portugal
Quote from: Macallan on 2015-02-25, 10:37:45raiding PortugalI could tell you how so simply we stopped barbarian Viking raids, had I the patience for that. But I don't, maybe other time.
"We" were Moors at the time of the Vikings.
You, sir, inhabit the third class -- those who believe what they believe because they believe it, regardless.
While Portugal may have escaped Moorish suzerainty, it didn't escape it's influence: Either you know your own history or you don't!Why such anti-historical vehemence?
About Portugal and Vikings: I'm immensely proud about our Moor's heritage. See? no Vikings at all...Vikings are not even of secondary importance in building Europe. They are a simple curiosity, with no impact at all in culture, war, economics, politics or anything else you may want to consider. Tales about their voyages and explorations are simple anecdotes that may be a part of Saxon's imagination but with no correspondence with reality.They were seen as small thieves that attacked defenseless small villages up into the rivers due to their rudimentary boats that could float in shallow waters.You may like to see a movie with an Andalusian Moor that goes captive to the Viking's land (I don't remember the title). It shows well the difference of level between both.
Saxons may not have ventured much down to Portugal until their descendants in recent times, but other Germanic tribes did, and conquered and kept the Iberian peninsula for centuries until they handed it over to the Moors.
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United Nations Secretary-General, Mr. Ban Ki-moon, will deliver remarks to promote the Millennium Development Goals at the Global Citizen Festival in Central Park, New York City on Saturday 28 September, 2013. UN Messenger of Peace Stevie Wonder will introduce the Secretary-General to an audience of 60,000 with over 15 million people watching live around the world.
"I look forward to joining Stevie Wonder and thousands of other good friends of the United Nations at the Global Citizen Festival in Central Park. I hope you will all join that event. We will raise our voices for action against poverty – the number one struggle of our time," the UN Secretary-General announced at his press briefing to raise the curtain on the opening of the 68th session of the General Assembly, on 17 September, 2013.
The Global Citizen Festival is a gathering of world leaders, celebrities and musicians calling for an end to extreme poverty by 2030. The Festival will feature performances by UN Messenger of Peace, Stevie Wonder, as well as Kings of Leon, Alicia Keys and John Mayer.
Who: The United Nations Secretary-General, Ban Ki-moon will appear on-stage with UN Messenger of Peace, Stevie Wonder.
When: Saturday, 28 September 2013 6:00p.m. EDT (New York time)
Where: Webcast live on UN Web TV http://webtv.un.org/
For more information, visit:
The Brussels based United Nations Regional Information Centre for Western Europe - UNRIC provides information on UN activities to the countries of the region. It also provides liaison with institutions of the European Union in the field of information. Its outreach activities extend to all segments of society and joint campaigns, projects and events are organized with partners including the EU, governments, the media, NGOs, schools and local authorities.
United Nations Regional Information Centre for Western Europe (UNRIC Brussels)
Residence Palace, Rue de la Loi/Wetstraat 155, Block C2,7th and 8th floor, Brussels 1040, Belgium
Tel.: +32 2 788 8484 / Fax: 32 2 788 8485


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Berkshire, Vermont
|This article is a stub. Help us to expand it by contributing your knowledge. For county and town page guidelines, visit U.S. County Page Content Suggestions.
Berkshire is a town in Franklin county, Vermont. It was formed in 1781 in Vt. from Chittenden county. The probate and court district for Berkshire is Franklin. For more information, contact the town at 4454 Watertown Rd., Enosburg 05450. On the attached map, Berkshire is shown as 3 in Franklin county.
For information about the state of Vermont see Vermont Family History Research.


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Andrea Toscano
Category Archive: GPS
U-Blox Neo M8N U-Center configuration and Arduino parser sketch!! U-Blox Neo M8N configuration file and Arduino sketch available on my gitHub toskyRocker account !! Today I'll explain how to configure the outstanding U-Blox Neo M8N GPS/GLONASS receiver for multirotors usage. Introduction to the U-Blox Neo M8N Why this receiver? Well, the answer is pretty simple: it's one of the best receivers you can… Read More


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SUNDAY GRAVY: Fans starting to hibernate through bowl season
Welcome back. Hope everyone had a safe and happy New Year. Now, which basket are we shooting at?
?I suppose I can't speak for everyone, but my interest in bowl games has been sapped to the point of almost complete disinterest.
Aside from Monday's Notre Dame-Alabama tilt, there hasn't been much to be excited about in a slate of dull matchups and mostly dull results. And the reason none of these other games matter anymore is because of the BCS National Championship Game.
In the past, we devoured every second of college football from Dec. 25 to New Year's week. Each big game was like a piece of a larger puzzle, all with at least some meaning. Now? Everything aside from the championship game is pointless.
Paying customers are coming to that realization, too. There were empty seats everywhere. Bowl season, once such an exciting and unique time, is now more forced than a Bobby Petrino apology. It's sort of like an NFL season in reverse: the regular season is followed by a bunch of exhibition games with no real purpose, other than to help some bowl executive pay for the new lanai at the swimming pool of his summer home. The only common factor is the winner of the season's final game gets a trophy.
Maybe it's a good thing. A modest playoff expansion is coming, further rendering the old boy network of bowl games to irrelevancy. Perhaps declining fan interest and revenue wakes up those in charge of our nation's universities and forces change to an eight- or even 16-game postseason tournament. You know, just like every other level of college football.
?If you managed to secure tickets to see No. 13 Florida play at Yale Sunday night, kudos. The game has been sold out for a while as appearances by nationally ranked opponents at Payne Whitney Gymnasium are rare.
As far as ranked teams from major conferences go, coach Billy Donovan's Gators are the biggest coup for Yale men's basketball in its home gym in 39 years, when North Carolina played at Payne Whitney in December of 1974.
The Tar Heels were ranked 10th at the time, led by Mitch Kupchak, Phil Ford and Walter Davis and coached, of course, by the legendary Dean Smith.
That game was originally part of the Connecticut Classic at the New Haven Coliseum, a field to include Florida State and Ohio. When financial troubles canceled the tournament, one-loss North Carolina agreed to come to winless Yale's gym.
The Bulldogs' strategy was something out of Normal Dale's Hickory Huskers' playbook: wait, pass and don't even think of shooting unless it's a wide-open look. But bad passes and missed lay-ups ended that early. The Tar Heels rolled to a 70-53 victory and then hustled out of New Haven to catch a 7 p.m. to Madrid for an international holiday tournament. Smith, speaking to the Register after the game, apparently did his best to avoid saying the game was a complete waste of his time.
"It was a good experience for us chasing the ball," Smith said. "I'm sure if we sat back, the score would have been 0-0 at the half."
?When the Hartford Courant reported UConn offensive coordinator and New Haven native George DeLeone was considering leaving for a position with the New York Giants earlier this week, fan reaction was predictable. Pure elation swept across the Internet's social media sites and fan message boards.
Michael Smith, a senior receiver last fall, even jumped on the dog pile, writing on Twitter, "Thank God DeLeone is gone now my boys can thrive in hopefully a spread offense." Smith has since deleted the tweet, but it still speaks volumes.
Later, DeLeone informed the Courant he was not leaving for the Giants, inspiring another round of venom.
UConn's offense has been woeful in DeLeone's two seasons. When the play-calling is run-heavy, predictable and completely ineffective, the offensive coordinator is going to catch hell.
But frankly, little has changed with the Huskies' offense since quarterback Dan Orlovsky graduated nine years ago. The final four years of the Randy Edsall era were successful in part because a couple of NFL-caliber running backs -- Donald Brown and Jordan Todman -- made things happen despite a virtually non-existent passing attack.
Play-calling is a problem, but the offensive issues run much deeper.
?Life often imitates art. The Knicks-Spurs game on Thursday night was a scene straight out of Larry David's "Curb Your Enthusiasm."
Stephen Jackson of the Spurs left with a twisted ankle -- suffered after he tripped over a courtside waitress at Madison Square Garden who was serving Mayor Michael Bloomberg.
Word is the good mayor was planning to visit Jackson in his hospital room, bearing gifts: a 32-ounce Big Gulp and some Seinfeld reruns.
?Milford's Mark Arcobello, a former Yale star, is tied for 11th in the American Hockey League with 30 points in 30 games for Oklahoma City. If the NHL lockout ever ends, it's conceivable Arcobello could be considered for a call-up to the parent Edmonton Oilers.
?When in your car and making a left-hand turn, don't be afraid to slowly inch up into the intersection to wait out oncoming traffic. You, and perhaps another car or two, will eventually get through safely while other drivers not making the turn have some wiggle room to get around your car and through the intersection themselves.
It's not that we don't enjoy sitting through multiple cycles of a traffic light. All those pretty colors and what not. But it would be nice to get home at some point, too.
Besides, my New Year's resolution is to stop talking loudly to no one in particular. Between the traffic lights and the TV news, my son is beginning to think his old man is losing his marbles. Which is true, of course, but he can at least wait until middle school to come to that realization.
To receive breaking news first, simply text the word nhsports to 22700. *Msg & Data Rates May Apply. Text HELP for help. Text STOP to cancel.


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I guess it is inevitable but I'll be sorry to see 99 Church Street torn down. It is a classic NYC building of that period -- 1951 -- strong and simple ...
Pics at EMPORIS
NY Guy posted the following on another site:
"Silverstein Says Farewell Pataki, Hello 2007"
By DAVID LOMBINO
December 22, 2006
In November, Silverstein Properties acquired an 11-story office building at 99 Church Street from Moody's Investor Services for $150 million. Mr. Silverstein said it was likely the building would be razed to make way for a 58-story residential tower....
It would be nice if the two horrible 60's office buildings across the street from Moody's are demolished or at least re-skinned.
I guess it is inevitable but I'll be sorry to see 99 Church Street torn down. It is a classic NYC building of that period -- 1951 -- strong and simple ...
Pics at EMPORIS
Hopefully they wil salvage some of the detail ...
This is too bad, I've always liked this building. Meanwhile, the ugly block long blue brick squat office buildings nearby should be demolished ASAP instead.
Isn't this builing right next to the Woolworth? I think it is but I can't remember.
People, in this city, the uglies thrive and won't ever get torned down.
The beauties are the ones that will be gone.
Anyway, this building is nothing special.
It can go.
This is an understated, elegant building of the kind Fabrizio likes to laud. IMO it's better than Parke-Bernet.
Silverstein plans hotel and condo tower on Church St.
Moody's headquarters at
99 Church St.
March 13, 4:29 pm
Silverstein Properties plans to build a 60-story hotel and condominium at 99 Church Street in Lower Manhattan after razing the 11-story office building that currently stands at the site.
The real estate development and investment firm says the tower's first 20 stories will house a boutique hotel, and that a luxury condominium is planned for the upper floors.
The existing Class B building at 99 Church Street serves as Moody's Corporation's headquarters, which Silverstein Properties purchased with the California State Teachers' Retirement System in November for a reported $170 million.
Demolition will not begin until Moody's moves its headquarters to the Silverstein-owned 7 World Trade Center in the fall.
According to Lisa Silverstein, vice president of Silverstein Properties, building a luxury hotel at the site makes sense because "there's zero competition."
Silverstein likewise believes that there will be demand for a new high-end condo in Lower Manhattan, since she recently looked for just such a property in the area and failed to find one.
"I realized there are just no grand Park Avenue apartments downtown, and I'd like to create that," Silverstein said. By Lauren Elkies
Copyright © 2003-2007 The Real Deal
I have no problem with this one coming down like i do the Y in Midtown or those townhouses on 57th street
Last edited by kliq6; August 23rd, 2007 at 05:54 PM.
60 stories on this site (at the west end of the block where Woolworth stands) ...
From Emporis ...
Woolworth: 57 stories / 792 feet
6 - 12 Barclay: 56 stories / 584 feet
Is this what we'll end up with
The most logical way is to have a base that covers the whole plot but have the tower portion right on Church St., set further away from Woolworth.
At least that's how I would do it.
Google is amazing. Here's a peak at the plans for this one...looks promising, and rumors of an elaborate crown appear to be true:
Old (?)
New (?) If so, I liked the old base better
Wow! After recently feeling real down about NYC development, I see this and all is forgotten. I know it's early but this is easily the best skyscraper proposal in the city barring a rendering of Beekman Place, it's gorgeous! It reminds me of 1 Wall Street only clad in glass and even more sublime. It's extravagant yet not overdone and it works perfectly in its setting. Costas continues to prove that given a good budget he can produce!


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History shows that mutual fund investors generally increase inflows after observing periods of strong performance. They buy at high prices when future expected returns are lower, and they sell after observing periods of poor performance when future expected returns are now higher.
This results in what author Carl Richards called the "behavior gap," in which investor returns are well below the returns of the funds in which they invest. Perhaps with this observation in mind, Warren Buffett once said, "The most important quality for an investor is temperament, not intellect."
In his wonderful book "The Behavior Gap," Richards recommends asking three questions before you make investment decisions based on your own or someone else's forecast:
If I make this change and I am right, what impact will it have on my life?
What impact will it have if I am wrong?
Have I been wrong before?
Asking and honestly answering those questions should have you acting more like Buffett (who recommends against trying to time the market, but tells those who do it to buy when others are panicked sellers) and less like the majority of investors who are engaging in behavior destructive to their portfolios.
Here are some other questions you should ask yourself if you believe that you're best served by being your own advisor.
Do I have the temperament and the emotional discipline needed to adhere to a plan in the face of the many crises I will almost certainly face?
Am I confident that I have the fortitude to withstand a severe drop in the value of my portfolio without panicking?
Will I be able to re-balance back to my target allocations (keeping my head while most others are losing theirs), buying more stocks when the light at the end of the tunnel seems to be a truck coming the other way?
As you consider these questions, think back to how you felt and acted after the events of Sept. 11, 2001, and during the financial crisis that began in 2007. Experience demonstrates that fear often leads to paralysis, or even worse, panicked selling and the abandonment of well-developed plans. When subjected to the pain of a bear market, even knowledgeable investors fail to do the right thing because they allow emotions to take over, overriding the brain.


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Rutgers has gotten a verbal commitment from Maiscei Grier, a 5-foot-8 freshman guard who attends Arbor View High School in Las Vegas.
Maiscei is the son of Marshall Grier, who coached Passaic High School for 10 years and played for Freddie Hill at Rider (he's 6-foot-6) after transferring from Penn State, where he had played for Hill's uncle Brian.
Maiscei made the commitment on Tuesday after visiting the campus with his dad over the weekend.
Here's what Marshall had to say about his son's strengths:
"My son is very highly skilled. I can tell Mascei drive, reverse spin, fade-away Kobe and he can do it. He can do anything offensively with highest level of skill. He can do everything I could do at that age and more. The only thing we have to hope for in his career is about 3-6 more inches. He gets that and he'll be unstoppable offensively."
And why they made a commitment now:
"I don't trust anybody with my son. I've been a good friend of Freddie's for the longest time. He's a good friend, I trust him. Because I hold my son's career so dear, giving him to Freddie is the most comfortable thing I can do. People say, what if Duke and North Carolina come calling? I don't know anybody on Duke or North Carolina staff, and I don't trust them enough with my son."
"I want to be there at the ground of what he's trying to do there. I don't want to have to go through any type of recruiting war."
"We were there this past weekend. My son wanted to bypass high school when he left—-he wanted to go straight there."


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Maksim Chmerkovksiy Interviewed About Judging DWTS In India And More (New Pictures)
Maks Chmerkovksiy was interviewed on Dancing With The Stars and his new judging gig in India. The Pink Villa also asks him about his win in the United states and if he's coming back next season to Dancing With The Stars in the US. He won't confirm or deny. Here is more….
We read somewhere that you will not return on next season of Dancing with the Stars. Is it true? What is the reason for you not returning on the show?
I can neither confirm nor deny this statement.
What are the qualities you are looking for a perfect couple in Jhalak? What will be the parameters of judging them according to you?
My opinion of a perfect couple has changed in the last year because of the experience I have had on Forever Tango. I got to learn Argentinian Tango from the best in the world and these people are fascinating. What they taught me is that Argentinian Tango is not a dance, it's a state of being and the way they approach dance is the idea of allowing the thinking of the audience as someone behind a closed door who you give a keyhole view to the inside of the room. You and your partner dance for yourself. So, whichever couple is able to get me to feel like I am behind a closed door and I get this little bit of a keyhole thing to look into and I am privileged to witness their dance…that is the perfect couple for me.
Traditional Indian style is so different. There are many styles but the Bollywood driven one is very showy and it has a lot of personality…it is very alive and very fun with a lot of laughter and happiness. It's about what the couple preferred to show me and so I have to judge them on that. I can't comment on a dance and say it's not my cup of tea. I have to comment on a dance and say – You did a brilliant job portraying what it is that you wanted to do. But, here are the things that I think you would need to do in order for this performance to be better. And that's how I approach each couple and which judge I choose to be. I want to be a fair judge – I want to be someone who offers advice and not only offers criticism.
You won the Mirror Ball trophy after doing 13 seasons of Dancing with the Stars, how did you manage to be so patient and work hard every time?
I never thought it would take me 13 seasons to win it. I have had unbelievable partners. I had people who were head and shoulders better than others. And this is how, the hard way, I learnt what this show is about. It's not always about the best person winning, it's about what the audience decide is the best dancer or who they like to be holding the trophy at the end. And you know what? That's great – that's what democracy is all about, that's what power to the people is all about. I disagree with a lot of people's choices but that must have meant that in the format of Dancing with the Stars, I did not do a good enough job for the audience to also love us, not just love what we danced.
More at the Pink Villa including some new pictures!
ETA: Also, have you seen this new shoot with Maks and Social Life Magazine? Be sure to see some "behind the scenes" below. This is a fun read on Maks and the shoot too. Thanks to @DWTSMaksFans via @ChrisMontanti for the heads up!


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December 16, 2011
Stand up for Protesters.
Watch the One People Occupy Flashmob that's been viewed by thousands, cosponsored by CODEPINK, and get inspired to support justice!
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Donate $1,000 and receive our Movement Builder gift: Fair trade coffee, bumper sticker, and an autographed copy of the new book Beautiful Trouble: Toolbox for Revolution Tell Obama: Veto the National Defense Authorization Act!
Call 202-456-1111 Today
Dear CODEPINKer,
Time Magazine named you, The Protester, Person of the Year! From the Arab Spring to the American Autumn, the world is erupting with inspiring movements for justice!
We are at an historic moment when our deepest dreams of overcoming war and injustice are being debatedand acted uponin town squares
the world over. Will you make a donation to support CODEPINK today? This week, as Obama proclaimed the end of the Iraq War, we have been reflecting on the years of dedicated, creative protesting by CODEPINK activists, from the halls of Congress to small towns around the country. A heavy presence of US military contractors and the world's largest embassy continue to interfere with the Iraqi people's right to control their own resources and future. Iraqi women's lives have been shattered.
Congress just passed the horrific National Defense Authorization Act, curtailing civil liberties and granting even more money for war. Today accused whistleblower Bradley Manning goes to trial. CODEPINK is needed now as ever to make an impact in history and keep on turning the tide for justice.
With your help, in 2012 we will continue to amplify women's voices in the Occupy movement and in war zones around the world. From Rumsfeld to Netanyahu we will continue to stand up to war criminals and war profiteers. We will connect the dots between economic injustice and war profiteering with our Bring our War $$ Home campaign. We will launch several new books featuring CODEPINK authors, and expand our Ground the Drones campaign. We will continue our bold campaigns to boycott Israeli settlement products. We will keep on supporting the Arab uprising and we will expose the right-wing lobby AIPAC with a national conference in DC. We will continue to sow the seeds of change to make this world a safer, healthier, more just and peaceful place for the 99%.
It has been your support that has taken us this far. Your donation right now can help us turn the tide on corporate greed and war profiteering.
We don't get many moments like this in our lifetimes. Let's seize it!
Jodie Evans, Medea Benjamin, Rae Abileah co-directors
and the CODEPINK Team
PS It's time to planetize the movement. Watch the new One People Flashmob to see how the 99% and the 1% can come together, and get inspired to support CODEPINK in the year ahead! Share it on twitter today!
CODEPINK is a women-initiated grassroots peace and social justice movement working to end U.S. funded wars and occupations, to challenge militarism globally, and to redirect our resources into health care, education, green jobs and other life-affirming activities. The name CODEPINK satirized the Bush Administration's color-coded, fear-mongering "security" alert system that has since been phased out. CODEPINK is a lively call for the people of the world to "wage peace." More...


text:
PORTLAND – As trainer Jessica Kendall adjusted the tape on Jeremiah Rivers' left ankle, he looked away, his face tightening, the pain obvious.
Maine Red Claws Coach Mike Taylor approached Rivers, telling his player that he should sit out most of the day's practice. But it was up to Rivers.
Rivers practiced. He ran the drills, competed in scrimmages and kept on going.
"I've been on the sidelines for over a year," Rivers said, explaining why he worked out when the coach offered him a day off.
Jeremiah Rivers works hard. Is that a surprise?
He is the son of Doc Rivers, a former NBA player and now coach of the Boston Celtics. Needless to say, Jeremiah Rivers could live a comfortable life.
"We were spoiled," Jeremiah said. "We live in an amazing home.
But the term "spoiled" quickly needs to be defined in the Rivers household. It means blessed with opportunity. It does not mean coddled.
Jeremiah Rivers, 25, is the son of Doc and Kristen Rivers, and older brother to Callie, Austin and Spencer. A key word in the house was "accountability."
"You need to create your own success," Kristen said last week while visiting Portland.
She knows the stereotype of spoiled rich kids.
"I don't know if economics has anything to do with it. I think it's a choice parents make, on how involved you want to be — how hands-on you are," she said.
"It's easier to watch TV and let stuff go. … It's harder to yell."
Kristen has raised her voice. So has Doc. They are disciplinarians like their own parents. They have also been with their children every step.
"We're a close-knit family," Jeremiah said. "Nothing but love and support in my family."
Home base is Winter Park, Fla., a suburb of Orlando. From there the Rivers family travels — a lot. Jeremiah has played basketball at Georgetown and Indiana universities. Callie was a volleyball player for the University of Florida and now works in Miami. Austin played basketball for Duke and is now with the New Orleans Hornets of the NBA, and Spencer is a junior at Winter Park High.
Doc Rivers' travels to see his kids are legendary, taking red-eye flights after Celtics games to catch a son's or daughter's game.
"The man does not sleep, man," Jeremiah said. "Seriously, he doesn't sleep."
As for mom, "she's definitely the backbone of the family. And she is all over the place. She was just in New Orleans, running the marathon there and seeing Austin."
Running a marathon?
"Yes sir," Jeremiah said.
Last weekend, after enjoying a visit from Callie to Boston, Doc and Kristen Rivers, along with son Spencer, drove to Portland to catch Jeremiah's game with the Red Claws. Doc Rivers was skipping the Celtics' practice that day.
"You have to make time. It's your family," Doc Rivers said. "You want to spend as much time as possible with them."
Last Sunday was a special game, too. Since high school, Jeremiah has played in pain, on sore feet. He has missed the last 15 months because of surgeries on both feet, removing bone spurs on both, and a cyst on the Achilles tendon of one.
"The surgeries were so intense. I wondered if I was ever going to play again," Jeremiah said.
The Red Claws drafted Rivers but he wasn't healthy enough to play. He still came to Portland often, rehabbing while his teammates played. He was activated Feb. 18 and has played five games for Maine. Sunday was the first time his parents saw him in a Red Claws uniform.
"He's moving so much better," Doc said.
Kristen said Sunday was "one of the biggest joys of my life, just watching him move and play, and just enjoy basketball again. I don't think he's enjoyed it like this since eighth or ninth grade, just in terms of being pain-free. It's been a long hard road. I'm extremely proud of him."
Rivers is averaging 6.4 points a game but his forte is defense. A 6-foot-5 guard, Rivers plays man-to-man defense like he's a shadow.
"I love the way he plays basketball. He's one of the best defenders I know," said teammate DaJuan Summers, who was also Rivers' roommate at Georgetown.
"He's probably one of the best people I know. A very helpful person. He has a good heart."
Rivers said he liked Georgetown except for the basketball team's slow style of play. He transferred to Indiana and discovered something besides fast breaks.
"Jacobs School of Music," Jeremiah said. "I loved it there."
Rivers majored in general studies but his minor (and passion) was music.
As a kid, he was someone who only fooled around on the family piano.
Now Rivers is going professional as a music producer.
He is the producer for a duo known at 24K — "musical hip-hop" according to Rivers, who also helps write some of the music. The group's first video and single will be released soon, and the group has been invited to play in the South By Southwest Festival in Austin, Texas, on March 15.
The Red Claws play in Portland on March 14 and then play their next game in Austin on March 16.
"I'm going to be on the first flight, smoking out of here to see them perform," Rivers said.
Flying all over the place and working hard, just like his dad.
Rivers credits his parents and grandparents for the work ethic.
"I think (dad) and mom instilled the same values their parents instilled. I think they've done a fantastic job," Rivers said.
"We were taught that you want to create your own life for yourself. We see the hard work my dad puts in. We see the hard work my mom puts in. It rubs off on you."
NOTES: Rivers had practiced at point guard since Shelvin Mack was signed by the Atlanta Hawks. But the Red Claws obtained another point guard Thursday, trading a second-round draft pick next year to the Canton Charge for Josh Selby. Selby, 6-foot-2, was a second-round draft pick by the Memphis Grizzlies in 2011. He was traded in January to the Cleveland Cavaliers and assigned to Canton. The Cavs removed him from the NBA roster March 3. The transaction was made even easier since Selby flew to Portland on Thursday with the Canton team and then joined the Red Claws. This two-game series with Canton is big because the East Division-leading Charge (22-15) have a two-game lead over the Red Claws (21-18).
Kevin Thomas can be reached at 791-6411 or:
Twitter: KevinThomasPPH
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Letter to the editor: Critic of Portland shelter plan overlooks unmet human needs
The Forecaster
People & Business: Dec. 2
Times Record Opinion
Jase Graves: A Christmas cell phone miracle
Letter to the editor: City does more than fair share for homeless
Health care
As virus surges, Maine hospitals hold their own, Maine Med feels stress


text:
L.C. HoffmanI,#; S.W.P. CloeteI,II; S.J. van SchalkwykI; S.St.C. BothaI
IDepartment of Animal Sciences, Private Bag X1, Matieland 7602, South Africa
IIInstitute of Animal Production: Elsenburg, Private Bag X1, Elsenburg 7607, South Africa
The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral throat slit to bleed ostriches after electrical stunning was evaluated. The additional TS had no negative or positive effect on the drip loss, cooking loss, colour or pH and temperature readings of the fillet (Muscularis iliofibularis), big drum (M. gastrocnemius, pars interna) and inside loin (M. iliotibialis cranialis). None the less, personal observations would recommend the use of TS due to ethical considerations. An early post mortem low voltage electrical stimulation (ES) of the carcasses also had no influence on the cooking loss, drip loss and colour of these muscles. Electrical stimulation did result in a lower pH45 in both the fillet and big drum muscles. However, after 24 h the pH of the muscles did not differ. Electrical stimulation also caused elevated initial muscle temperatures, although this effect was only temporary due to the efficient cooling mechanism used in the abattoir. Electrical stimulation also had no effect on the Warner Bratzler shear force values in the fillet. It can be concluded that low voltage ES has no advantage pertaining to physical quality characteristics of importance in an ostrich abattoir.]]> Keywords: electrical stimulation, gender, ostrich, pH, thoracic sticking (TS), exsanguination, colour
Electrical stimulation (ES) is usually applied in the red meat industry to cattle and sheep; predominately to inhibit the possibility of cold shortening when the carcasses are cooled rapidly (Wu et al., 1985; Stiffler et al., 1986; Taylor & Tantikov, 1992) or to enhance the activity of the enzyme systems (low pH at a high temperature) - a procedure frequently used when meat will be frozen soon after rigor mortis (Simmons et al., 2008). Muscles are at risk of cold shortening in pre-rigor muscles if muscle temperature falls below 10 ºC while the pH is still high (pH >6.0 - 6.2) and an adequate amount of energy (ATP) is present (Pearson & Young, 1989). Electrical stimulation shortens the time to the onset of rigor mortis, accelerates post mortem glycolysis and lowers the pH of the musculature (Lawrie, 1998; Simmons et al., 2008). Therefore, it contributes to the reduction in the risk of cold shortening. As reviewed by Hwang et al. (2003) and Simmons et al. (2008) the proposed areas by which electrical stimulation elicits changes in post mortem muscles, include (1) prevention of cold shortening by ensuring the development of rigor mortis under optimal conditions, (2) physical disruption of the muscle fibres, and (3) acceleration of proteolysis. Rosenveld et al. (2008) also found that electrical stimulation conferred a degree of protection to toughening (and adverse conditions that may cause protein denaturation) when the muscles are still at a high temperature - this may be an important phenomenon as pertaining to ostrich muscles that have been shown to enter rigor mortis rapidly at high temperatures (Botha et al., 2004a).
However, electrical stimulation does not necessarily improve overall meat quality, since water-binding capacity and colour stability may be negatively affected (Wiklund et al., 2001; Simmons et al., 2008). Electrical stimulation contributes to reduce water-binding capacity in beef by accelerating pH decline, though it was shown that the magnitude of the effect depends on chilling rate (den Hertog-Meischke et al., 1997). However, McGlone et al. (2005) and Rosenvold et al. (2008) found that the drip loss was correlated to tenderisation post mortem rather than muscle temperature pre rigor. Electrical stimulation also affects meat colour in beef, although again the extent of the changes will depend on the chilling rate but also on the observed muscle (Hector et al., 1992; Martin et al., 1983; Sleper et al., 1983). In general, electrical stimulation resulted in a lighter colour because of increased protein denaturation and myofibrillar lattice shrinkage (Offer et al., 1983). At 24 h post mortem electrically stimulated beef is typically also redder in colour (Sleper et al., 1983).
The different anatomical ostrich muscles are not equally susceptible to the risk of cold shortening. It was suggested by Sales & Mellet (1996) that the risk of cold shortening would be reduced in the M. iliofibularis since it reached a pH of less than 6.20 at approximately 34 min after slaughter. The apparent ultimate pH of 6.00 ± 0.087 was reached rapidly after 2 h post mortem in the M. iliofibularis, and at 6 h post mortem in the M. gastrocnemius, pars interna (6.12 ± 0.056). It was thus concluded by Sales & Mellet (1996) that there might be a risk of cold shortening in the M. gastrocnemius, pars interna if this muscle is to be separated from the carcass at 30 - 45 min post mortem, but not in the M. iliofibularis.
After stunning ostriches are bled by means of a complete ventral cut to the neck and/or by thoracic sticking (TS). Although no research has been reported on the effectiveness of these two methods, personal observation seems to indicate that better and faster bleed-out is obtained when both the neck cut and thoracic stick are performed. In a pilot investigation where the two bleeding methods were applied, 10 ostriches subjected to ventral throat cut alone had an average (± s.d.) bleed-out percentage (defined as weight of blood expressed as a percentage of live weight) of 2.8 ± 1.03%. When the ventral cut was combined with thoracic sticking, the bleed-out was 3.3 ± 0.34%. The means could not be proven to differ significantly (P = 0.16), but the magnitude and direction of the absolute difference seem to warrant further investigation.
In some South African abattoirs, electrically stimulation is applied to the carcasses during the bleeding phase. It is postulated that this helps with the bleed-out and thereby increasing the shelf life of the meat (by reducing the amount of residual blood in the meat). However, no research has yet been reported to substantiate this claim. Morris et al. (1995) noted that ES 45 min post mortem had no influence on ostrich muscle pH or temperature decline. However, we now know that ostrich muscle pH undergoes a very rapid decline post mortem (Botha et al., 2004a; b; 2008) and if any benefit was to be derived from ES it would most probably only be of value if it was applied as early post mortem as possible.
The present investigation was therefore initiated to quantify the effect of the method of bleed-out and the use of low voltage ES on the physical meat quality of ostrich steaks.]]>
Materials and Methods
The experimental animals were 60 slaughter ostriches drawn at random from the progeny of the commercial ostrich breeding flock maintained on the Oudtshoorn Research Farm (ORF) near Oudtshoorn, South Africa. The environment and the flock are well documented in the literature (Van Schalkwyk et al., 1996). The experimental animals were grown out in a single flock under feedlot conditions, where they received a commercial diet containing 11.5 MJ metabolizable energy/kg, 150 g crude protein/kg, 8 g calcium/kg and 3 g phosphorus/kg feed on an ad libitum basis. After the growing out phase, the experimental animals were slaughtered at a commercial ostrich abattoir in Oudtshoorn at an average (± s.d.) age of 251 ± 31 days. All animals were transported to the abattoir at noon of the day prior to slaughter. After spending the night in lairage, all animals were slaughtered at random early during the following morning. All animals had unrestricted access to clean drinking water throughout the experimental period. Slaughter and dressing were done according to standard South African procedures at an export abattoir approved by the European Union (Hoffman, 2005). Upon slaughter, the ostriches were randomly allocated to one of four groups, the treatments being thoracic sticking (neck exsanguination as control vs. neck exsanguination as well as thoracic sticking) and electrical stimulation (no stimulation as control vs. stimulation). After electrical stunning (110 V, 50 Hz, 0.9 A, 30 s) the birds were hung by the toe and bled by means of a complete ventral cut to the neck. Thoracic sticking (TS) involved the puncturing of the aorta with a sharp knife. Electrical stimulation (ES) involved passing a current of 50 V (square wave form, 17 Hz, 5ms between pulses) at 200 mA for 3 s on and 3 s off for 1 min (electrodes coupled to the bleeding trough which touches the neck of the bird and to the toe) to the carcasses during the bleeding phase. Each of the four possible treatment combinations was represented by 15 animals.
All animals were weighed immediately prior to slaughter (live weight). Due to the design of the abattoir, it was not possible to weigh the birds after the bleeding and ES procedures. After evisceration the thighs of each bird were removed from the carcass and weighed. The pH and temperature within the fan fillet (Muscularis iliofibularis) and big drum (M. gastrocnemius, pars interna) muscles of the right drumstick of all individuals were recorded 45 min after exsanguination and after having been kept in a refrigerated room for 26.5 h. A handheld Crison pH/mV-506 pH meter equipped with a glass electrode was used to determine pH and temperature, as described by Honikel (1998). Intra-muscular pH and temperature profiles were studied more intensively in both muscles of 32 individuals (eight birds per group) selected randomly to assess responses in pH and temperature. These recordings were made 60 min post mortem in this case, and again 140, 260, 380, 440, 500, 560, 680, 860 and 1440 (24 h) min, respectively. As these birds were slaughtered and processed under the same conditions, it was not deemed necessary to correct pH for temperature. The fillet, inside loin (M. iliotibialis cranialis) and big drum muscles were dissected from the left thighs of 47 individual carcasses (>26.5 h post-mortem) and transported in insulated cooler boxes (<8 ºC) to the research facilities. Representative samples (approximately 50 - 100 g) of these muscles were then taken (approx 30 h post-mortem) and used for the determination of cooking loss and drip loss (Honikel, 1998; Van Schalkwyk et al., 2005). Due to unavoidable mechanical problems with the Instron, shear values were not determined on all samples. The colour of the fresh meat was evaluated after a blooming period of 30 min at an ambient temperature of <8 ºC in triplicate for each sample at randomly selected positions, by using a hand-held Gardner Colorimeter in order to determine CIELab L*, a* and b* values, indicating brightness, the red-green range and the blue-yellow range, respectively.
The results were analysed as a 2 X 2 X 2 factorial, the factors being electrical stimulation, sticking and sex. Least squares procedures were used since the distribution of sexes was unbalanced (25 males and 35 females were included in the experiment). Two-factor interactions were computed, but these were not significant in most cases. Main effect means were thus tabulated throughout, and the results of significant two-factor interactions are given in the text where applicable.
In the 32 carcasses used for the determination of pH profiles for the fillet and big drum, repeated pH and temperature recordings were analysed as a 2 (None vs. ES) X 2 (none vs. TS) X 8 (time of recording: 20, 140, 260, 380, 560, 680, 860 and 1440 min post mortem) factorial design. The random effect of carcass identity was included in these analyses, to account for the repeated sampling of the same experimental unit. It was assumed that the inclusion of the between animal variance component would account for the repeated measurements on the same animal. It had the added advantage that an estimate of repeatability could be computed for pH and temperature in these animals.
Results and Discussion
Live weight at the abattoir was unaffected by gender whilst the thigh weight was also unaffected by both treatments (electrical stimulation or sticking) and gender (Table 1). Cooking loss and drip loss of the fillet, loin and big drum muscles were also generally independent of ES or bleeding method (Table 1). The exceptions were cooking loss in the fillet muscle, which were slightly lower (P <0.05) in the TS group than in the control (exsanguination alone) group. Males also had higher (P <0.01) values than females for drip loss in the big drum. It is well known that muscle pH post mortem influences the water-holding capacity of meat and that high ultimate pH contribute to higher water-holding capacity and a lower drip loss (Lawrie, 1998). In the present study, although not significant (P >0.05), the pH at slaughter and after 24 h were lower in the big drum muscle for the males as compared to the females (Table 3). This may have been partly the cause for the higher drip loss (P <0.01) recorded for the big drum in the males as compared to the females. Drip loss in the loin samples also tended (P = 0.07) to be slightly lower in the TS group than in control birds. No differences (P <0.05) were found for any of the treatments in the shear values of the fillet muscle. In a study on chickens, Devine et al. (2001b) found that the rate of post mortem pH decline was accelerated in ES birds and that these went into rigor at 120 min post stun whilst non ES birds took 300 min. The ES muscles were also more tender. However, Soniya et al. (1982) found that where electrical stimulation caused a rapid pH decline (pH <5.9 at 3 h post-stimulation) in cow carcasses, no significant reduction in shear force could be found between stimulated and non-stimulated carcasses. Devine et al. (2001a) also found that ES resulted in ovine muscles going into rigor mortis earlier and at a slightly higher temperature than un-stimulated carcasses; however, ES did not result in more tender meat. In a later study on a larger group of lambs, Devine et al. (2006) found that ES resulted in more tender meat, a result more consistent with others (as reviewed by Simmons et al., 2008).
No differences (P <0.05) attributable to either of the treatments or gender could be detected in the colorimetric values recorded on fillet, loin or big drum samples (Table 2). Measurements of the b* values in the big drum muscle of individuals subjected to the TS treatment tended (P = 0.10) to be slightly higher (more towards yellow) than those of their control group contemporaries. In the case of a* measurements made on the loin samples, interpretation was complicated by an interaction (P <0.05) between gender and electric stimulation. Carcasses of male birds that were subjected to the ES treatment tended to have higher values than control animals (15.0 ± 0.5 vs. 14.2 ± 0.4, respectively). A TS treatment difference (P <0.05) in the opposite direction was found in females (13.7 ± 0.4 vs. 14.8 ± 0.4). A corresponding gender*ES treatment interaction (P <0.06) was observed in the b* measurement of the big drum samples. Carcasses of male birds subjected to ES treatment tended to have higher values than those of control animals (9.7 ± 0.5 vs. 9.4 ± 0.4, respectively). A treatment difference (P <0.05) in the opposite direction was found in females (8.9 ± 0.4 vs. 10.7 ± 0.4).]]> Electrical stimulation resulted in lower (P <0.05) pH measurements in the fillet and the big drum muscles immediately after slaughter (Table 3). However, after 24 h, a reversed tendency (P <0.10) was found towards higher pH measurements only in the big drum of carcasses subjected to the ES treatment. Electrical stimulation also resulted in elevated temperatures (>4 ºC) immediately after slaughter, both in the fillet and big drum muscles, a phenomenon also noted by Devine et al. (2001a). This increase in temperature can be directly attributed to the muscle contraction caused by the ES. Although the final temperature of the big drum muscle was significantly (P <0.05) lower in carcasses subjected to ES (Table 3), this difference is of little practical implication as all the muscle temperatures were <1.0 ºC indicating an efficient cooling regime. The only consistent effect of electrical stimulation was therefore a reduction in initial muscle pH, and an increase in the initial muscle temperature. No consistent differences between treatments were present by 24 h post mortem. The present research therefore supported the observations of Morris et al. (1995) that electrical stimulation did not substantially contribute to the ultimate pH or temperature decline in ostrich meat.
Thoracic sticking did not exert a marked influence (P <0.05) on pH and temperature measurements, except for the initial temperature of the big drum muscle, where it was higher in the TS group (Table 4) - the reason for this phenomenon is unclear. Temperature and pH measurements were unaffected by gender at all stages and in all muscles.
When the influence of TS on the post mortem pH changes in both the fillet and big drum muscles were considered, it was evident than neither TS treatment (P >0.25) nor its interaction with time post mortem (P >0.10) reached statistical significance. The significant (P <0.05) initial pH difference between birds subjected to the ES treatment relative to the control (Table 3) was reduced to a tendency with the smaller data set used for the pH profiles (5.68 ± 0.02 vs. 5.72 ± 0.02, respectively; P <0.10). No overall effect of ES (P >0.50) or the ES*time interaction (P = 0.23) was evident from the data. The pH of the fillet muscle generally increased with time post mortem (Figure 1). No further increase was observed after 800 min post mortem. This increase in pH observed in the fillet has been documented previously (Botha et al., 2006; 2008; Hoffman et al., 2007). In fact, Hoffman et al. (2007) showed that ostrich fan fillet muscle does have an initial pH decrease that occurred within the first 30 - 40 min post mortem, where after the muscle pH started increasing again. A phenomenon that requires further research as it is still not explained.
Overall, the observed pH of the big drum muscle was unaffected by the ES treatment (P = 0.11). However, the ES treatment interacted with time post mortem (P <0.01). The interaction was caused by a reduced pH in the big drum muscle in ES treated carcasses shortly after slaughter (20 and 140 min post mortem), while no further effect of ES was evident at later stages (Figure 2). As a matter of fact, the order was reversed by 24 h after slaughter. At this stage, the pH values of ES treated carcasses tended to be higher than those of control carcasses (P <0.10), as was also noted in Table 3.
The derived repeatability estimates (± s.e.) for pH amounted to 0.33 ± 0.08 for the fillet muscle and to 0.06 ± 0.05 for the big drum muscle. The corresponding estimates for temperature were respectively 0.33 ± 0.07 and 0.43 ± 0.08.
The main effect, ES, resulted in higher temperatures and accelerated pH decline immediately after slaughter in both the fillet and big drum muscles. Electrical stimulation, however, had no significant effect on shear force values post mortem for the fillet muscle. There was also no significant difference in cooking loss and drip loss between the ES and non-ES treated carcasses for the three muscles that were investigated.
The main effects, ES, TS, and gender, had no significant effects on colorimetric values for the three muscles investigated. Data indicated a significant TS effect on cooking loss for the fillet but not for the other two muscles (inside loin and big drum) investigated. Since no scientific explanation could be found for this effect, it was accepted that in the case of a larger sampling size, this effect will be statistically insignificant.
It can thus be concluded that there seems to be no positive or negative effect on any of the physical meat quality attributes evaluated with ES on ostriches. However, these results may be confounded by other factors such as ante mortem stress (Devine et al., 2006), the fact that electrical stunning was applied (Devine et al., 1984), the inherent high and rapid change in ostrich muscle pH. Another factor that may have influenced the end result, or lack thereof, is the fact that only one set of ES parameters were evaluated and it has been well documented that different parameters (voltage, duration, pulse width/frequency, etc.) all contribute to the post mortem changes in muscle. Further research is required on ES using different stimulation parameters and more information/recordings should be collected on these effect using additional measurements such as sarcomere length, myofibre fragmentation, etc. More data on the effect of ES on the other important muscles (such as the Big Drum) is also required.]]> Although thoracic sticking combined with a ventral throat cut had no effect on these same physical attributes, personal observation on the slaughter line seem to indicate that the birds die more rapidly with the faster bleed-out experienced with thoracic sticking. This observation and the tendency towards a better bleed out percentage (as measured in the pilot study) experienced warrants further investigation as the former has an impact on the ethical slaughter of the birds, while the latter could have an influence on the shelf-life (bacterial growth) of the meat products.
Botha, S.St.C., Hoffman, L.C. & Britz, T.J., 2004a. Muscle pH and temperature changes in ostrich M. iliofibularis and M. gastrocnemius, pars interna during the first 24 h post-mortem. In: Proc. 2nd Joint Cong. Grassl. Soc. Southern Afr. & S. Afr. Soc. Anim. Sci. 28 June-1 July 2004. Goudini, South Africa. p.152. [ Links ]
Botha, S.St.C., Hoffman, L.C., Britz, T.J. Nilsen, B.N. & Slinde, E., 2004b. The effect of rigor-temperature on isometric tension, shortening and pH for ostrich M. gastrocnemius, pars interna. In: Proc. 50th Int. Congr. Meat Sci. Techn. August 2004. Helsinki, Finland. p. 74. [ Links ]
Botha, S.St.C, Hoffman, L.C. & Britz, T.J., 2006. Effect of hot-deboning on the physical quality characteristics of ostrich meat. S. Afr. J. Anim. Sci. 36, 197-208. [ Links ]
Botha, S.St.C., Hoffman, L.C. & Britz, T.J., 2008. Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle. S. Afr. J. Anim. Sci. 38, 184-192. [ Links ]
den Hertog-Meischke, M.J., Smulders, F.J., Van Logtestijn, J.G. & Van Knapen, F., 1997. The effect of electrical stimulation on the water-holding capacity and protein denaturation of two bovine muscles. J. Anim. Sci. 75, 118-124. [ Links ]
Devine, C.E., Ellery, S., Wade, L. & Chrystall, B.B., 1984. Differential effects of electrical stunning on the early post mortem glycolysis in sheep. Meat Sci. 11, 301-309. [ Links ]
Devine, C.E., Wells, R., Cook, C.J. & Payne, S.R., 2001a. Does high voltage electrical stimulation of sheep affect rate of tenderization? N. Z. J. Agric. Res. 44, 53-58. [ Links ]
Devine, C.E., Wild, D.J.C. Cummings, T.L. & Reed, H., 2001b. Factors affecting tenderness of electrically-stimulated poultry. N. Z. J. Agric. Res. 44, 169-173. [ Links ]
Devine, C.E., Lowe, T.E., Wells, R.W., Edwards, N.J., Hocking Edwards, J.E., Starbuck, T.J. & Speck, P., 2006. Preslaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of sheep. Meat Sci. 73, 304-312. [ Links ]
Hector, D.A., Brew-Graves, C., Hassen, N. & Ledward, D.A., 1992. Relationship between myosin denaturation and the colour of low-voltage-electrically stimulated beef. Meat Sci. 31, 299-307. [ Links ]
Hoffman, L.C., 2005. A review of the research conducted on ostrich meat. In: Proc. 3rd Int. Ratite Sci. Symp. & XII Wrld Ostr. Congr'. pp. 107-119. [ Links ]
Hoffman, L.C., Botha, S.St.C. & Britz, T.J., 2007. Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post mortem. Meat Sci. 75, 353-359. [ Links ]
Honikel, K.O., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457. [ Links ]
Hwang, I.H., Devine, C.E. & Hopkins, D.L., 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65, 677-691. [ Links ]
Lawrie, R.A.. 1998. The storage and preservation of meat 1. Temperature Control. Meat Science. 6th ed., New York: Pergamon Press. pp. 147-177. [ Links ]
McGlone V.A, Devine, C.E. & Wells, R.W., 2005. Detection of tenderness, post rigor age and water status changes in sheep using near infrared spectroscopy. J. N. Infra. Spectr. 13, 277-285 [ Links ]
Martin, A.H., Murray, A.C., Jeremiah, L.E. & Dutson, P.J., 1983. Electrical stimulation and carcass aging effects on beef carcasses in relation to post-mortem glycolytic rates. J. Anim. Sci. 57, 1456-1462. [ Links ]
Morris, C.A., Harris, S.D., May, S.G., Jackson, T.C., Hale, D.S., Miller, R.K., Keeton, J.T., Acuff, G.R., Lucia, L.M. & Savell, J.W., 1995. Ostrich slaughter and fabrication. 1. Slaughter yields of carcasses and effects of electrical stimulation and post-mortem pH. Poult. Sci. 74, 1683-1687. [ Links ]
Offer, G. & Trinick, J., 1983. On the mechanism of water holding in meat, the swelling and shrinking of myofibrils. Meat Sci.8, 245-281. [ Links ]]]>
Pearson, A.M. & Young, R.B., 1989. Post-mortem changes during conversion of muscle to meat. In: Food Science and Technology, Muscle and Meat Biochemistry. Eds Schweigert, B.S. & Taylor, S.L., New York: Academic Press, Inc. pp. 391-425. [ Links ]
Rosenvold, K., North, M., Devine, C.E., Micklander, E., Hansen, P., Dobbie, P. & Wells, R., 2008. The protective effect of electrical stimulation and wrapping on beef tenderness at high pre-rigor temperatures. Meat Sci. 79, 299-306 [ Links ]
Sales, J. & Mellett, F.D., 1996. Post-mortem pH decline in different ostrich muscles. Meat Sci. 42, 235-238. [ Links ]
Simmons, N.J., Daly, C.C., Cummings, T.M., Morgan, S.K., Johnson, N.V. & Lombard, A., 2008. Reassessing the principles of electrical stimulation. Meat Sci. 80, 110-122. [ Links ]
Sleper, P.S., Hunt, M.C., Kropf, D.H., Kastner, C.L. & Dikeman, M.E., 1983. Electrical stimulation effects on myoglobin properties of bovine longissimus muscle. J. Fd Sci. 48, 479-483. [ Links ]
Soniya, E.B., Stouffer, J.R. & Beerman, D.H., 1982. Electrical stimulation of mature cow carcasses and its effect on tenderness, myofibril protein degradation and fragmentation. J. Fd Sci. 47, 889-891. [ Links ]
Stiffler, D.M., Griffin, C.L., Smith, G.C., Lunt, D.K. & Savell, J.W., 1986. Effects of electrical stimulation on carcass quality and meat palatability traits of Charolais crossbred bulls and steers. J. Fd Sci. 51, 883-885. [ Links ]
Taylor, A. & Tantikov, M., 1992. Effect of different electrical stimulation and chilling treatments on pork quality. Meat Sci. 31, 381-396. [ Links ]
Van Schalkwyk, S.J., Hoffman, L.C., Cloete, S.W.P. & Mellett, F.D., 2005. The effect of feed withdrawal during lairage on meat quality characteristics in ostriches. Meat Sci. 69, 647-651. [ Links ]
Van Schalkwyk, S.J., Cloete, S.W.P. & De Kock, J.A., 1996. Repeatability and phenotypic correlations for live weight and reproduction in commercial ostrich breeding pairs. Br. Poult. Sci. 37, 953-962. [ Links ]
Wiklund, E., Stevenson-Barry, J.M., Duncan, S.J. & Littlejohn, R.P., 2001. Electrical stimulation of red deer (Cervus elaphus) carcasses - effects on rate of pH-decline, meat tenderness, colour stability and water-holding capacity. Meat Sci. 59, 211-220. [ Links ]
Wu, F.Y., Dutson, T.R., Valin, C., Cross, H.R. & Smith, S.B., 1985. Aging index, lysosomal enzyme activities, and meat tenderness in muscle from electrically stimulated bull and steer carcasses. J. Fd Sci. 50, 1025-1028. [ Links ]
# Corresponding author. E-mail: email@example.com]]>


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CUPERTINO, Calif., Oct. 4 /PRNewswire-FirstCall/ -- DURECT Corporation (Nasdaq: DRRX) announced today that James E. Brown, President and CEO, will be presenting at the 2007 BIO Investor Forum to be held at the Palace Hotel in San Francisco on October 11, 2007 at 10:30 a.m. Pacific Time.
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A live audio webcast of the presentation will be available by accessing DURECT's homepage at http://www.durect.com and clicking "Investor Relations". If you are unable to participate during the live webcast, the call will be archived on DURECT's website under Audio Archive in the "Investor Relations" section.
About DURECT Corporation
DURECT Corporation is an emerging specialty pharmaceutical company developing pharmaceutical systems based on its proprietary drug delivery platform technologies. The Company currently has a number of late-stage pharmaceutical products in development addressing large markets in pain management, with a number of research programs underway targeting chronic disease and other therapeutic areas. For more information, please visit http://www.durect.com.
SOURCE DURECT Corporation
CONTACT: Matthew J. Hogan, Chief Financial Officer of DURECT Corporation, +1-408-777-4936
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Web site: http://www.durect.com


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The United States of Usury and the Takedown of the World Financial System. Reminds a line from the Britney Spears song – Oops I did it again!
How many more insults will the world serfs take? The United States of Usury is being used and manipulated to bring down the entire world financial system. You have to wonder if Bernake and Obama are actually trying to "fix" things or if they are actually there to put the "fix in". These agents of destruction need to be recognized and outed for what they really are. The United States of Usury is a fake economy, built on a fiat currency, run on the a financial model called fraud by the Federal Reserve. God help us all for the coming storm and serfdom…
Protect yourself – buy physical gold and silver, pray, eat healthy foods, exercise, read, become self-sufficient, stop buying garbage at the malls, and prepare.
- More lucid commentary by Max Kesier
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These forums are accessible by anyone on the internet and are intended for the sharing of information and general conversation. [Available To All Users]
Open to all registered users, if there is something you want to talk about then this is the place to post about it.
7th August 2020, 01:52 AM
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31st January 2019, 11:37 PM


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You cannot hear me and cannot see me
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Recently, a few bloggers conducted tests that seem to show Comcast's traffic to its Xbox 360 running Xfinity TV On Demand, which does not count against a user's usage cap (as announced in March), uses a different type of traffic routing. The effect is that the Xfinity TV service has its own dedicated channel on a given Internet connection, through what Comcast calls a "separate service flow." At the time, Comcast claimed it was serving its Xfinity TV service through a "private IP network" rather than the public Internet. But it's a claim that appears to not actually be true.
Many argued this means Comcast is prioritizing traffic, a charge the company denies. So what exactly is Comcast doing? Who's right, and why does it matter?
The short answer: Comcast is doing some type of traffic management. It comes down to how "prioritization" is defined—if the company would be found to be favoring one type of traffic over another, that would be a violation of federal regulations.
"This is definitely in a gray zone," said Peter Eckersley, the technology projects director at the Electronic Frontier Foundation, in an interview with Ars.
Last week, Bryan Berg, the CTO of San Francisco startup Mixed Media Labs, wrote a detailed post that showed how Comcast appears to be favoring the Xfinity traffic. Berg concluded that this constitutes "reasonable evidence of the prioritization of traffic in violation of the terms of the Comcast/NBCU Consent Decree."
Comcast acknowledges it is applying a different quality of service value (known in the industry as Differentiated Services Code Point, DiffServ, or DSCP value) that normally denotes priority levels for traffic. But the company states, "that is not their only application—and that is not what they are being used for here."
Within that DSCP value, there are a number of ranges of possible sub-values defined as a way to manage traffic. These have names like Class Selector, Assured Forwarding, Expedited Forwarding, and others. In this case, Berg and Dan Rayburn both showed that Comcast appears to be primarily using the Class Selector value to distinguish its traffic. This has a range of values from CS1 (lowest value, also known as "bulk") to CS5, which takes higher priority. The company is taking advantage of this 6-bit field in the IP header of each packet as a way to distinguish the Xfinity traffic as it is sent down to the customer.
When a Comcast customer starts the Xfinity app on the Xbox, that request for video data is sent out from the Xbox, through the router and cable modem, and then to the cable modem termination system (CMTS). That is the company's central hub for a group of cable modem subscribers. Once there, the request is sent on to the video-on-demand host, which responds by serving the video to the customer.
Defining DSCP values is typically done by the end host (in this case, Comcast's video host), or may be included later downstream by an ISP that offers "integrated services." Those might include TV, phone, and Internet, as a way to preserve a certain quality of service for various applications. Here, Comcast is arguing that it's not giving CS5 traffic a higher priority when compared to its normal Internet service. In a sense, the company is merely providing a separate-but-equal channel to serve bits to customers.
"Is it OK to have one lane for all the Internet traffic and another lane for Xfinity?" Eckersley added. "The Xfinity isn't inherently faster, but it's a separate lane. That's the policy question you want to ask."
Comcast did not respond to questions from Ars before this article was published.
Netflix, Vint Cerf remain unconvinced of Comcast's arguments
Under the regulatory conditions of Comcast's merger with NBC Universal, it is not allowed to prioritize its own services above those of others. As the conditions state (PDF):
"If Comcast offers consumers Internet Access Service under a package that includes caps, tiers, metering, or other usage-based pricing, it shall not measure, count, or otherwise treat Defendants' affiliated network traffic differently from unaffiliated network traffic. Comcast shall not prioritize Defendants' Video Programming or other content over other Persons' Video Programming or other content."
Netflix CEO Reed Hastings isn't convinced, as he described in a Facebook post last month.
"For example, if I watch last night's SNL episode on my Xbox through the Hulu app, it eats up about one gigabyte of my cap. But if I watch that same episode through the Xfinity Xbox app, it doesn't use up my cap at all," he wrote. "The same device, the same IP address, the same WiFi, the same Internet connection, but totally different cap treatment. In what way is this neutral?"
The Federal Communications Commission did not respond as of press time to comment on whether or not this practice may be a potential violation.
However, Vint Cerf—considered by many to be the "father of the Internet," and the co-author of the TCP/IP protocol—wrote to Ars saying that Comcast's argument didn't make much sense to him, either.
"The analysis sounds as if they are prioritizing to say nothing of not counting against the caps," he wrote in an e-mail. "I am disturbed by what I have heard so far and hope to get a much more detailed summary from Comcast about this practice."


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Fast Food International: Quickly
Exploring fast food from around the world in NYC.
Editor's note: In "Fast Food International," Krista Garcia will take us around New York to the many international fast food chains that have landed in the five boroughs.
Country of origin: Taiwan
Locations worldwide: Over 2,000 in twenty countries including Indonesia, Japan, South Africa, and the US
NYC locations: Six in Brooklyn, Manhattan, and Queens
Using an adverb as a name is often a tip-off that a business might not be American. And sure enough, Quickly, the bubble tea chain with cheery orange awnings, is from Taiwan. Popular with a younger crew, thanks to their student discount, the often-crowded café has a presence in all of the city's major Chinatowns: Sunset Park's, Flushing's, and of course Manhattan's.
Some of the branches also sell snacks like fried chicken, hot grass jelly (assuming you consider jiggly brown cubes to be a snack), and bento boxes, but the Grand Street location stands out from the rest with hot pots that they call shabu shabu despite not being particularly Japanese.
No, you won't find a flashy multi-level space, karaoke, TVs at the table or beer like you see at hot pot palaces in Flushing. This is fast food hot pot, at least in execution; the plastic-wrapped trays of food all come down from a dumbwaiter and there are only six tables in a brightly lit room adjacent to the takeout counter.
Unlike the more typical communal style, these hot pots are individual and inset in tables for two or four. Groups larger than that might be out of luck. You order by set menus where you pick your broth, protein and an iced beverage. The surf and turf combo ($17.95) allows three seafood choices and one meat. I opted for shrimp, scallops, squid, and beef. You can order extras a la carte, but there's really no need. The default add-ins were sufficient and more generous than I expected for the price. Even so, I noticed other tables ordering extras.
Okay, so you only get one each of many sides like the tofu rectangle, bean curd puff, pink-rimmed fish cake slice, imitation crab chunk, black mushroom, white fish ball, pink shrimp ball and mysterious brown springy ball—but they add color and variety. You also get rice vermicelli and udon, as well as vegetables like spinach, enoki mushroom, corn on the cob (impossible to eat with chopsticks) and a tomato wedge (not appropriate for hot pot, in my book). I happen to really like cabbage even though I know it's a cheap filler.
Three broths are available: standard, spicy Sichuan, and Korean kimchi. The flavor of the last is fairly mild unless you get a few chunks of the spicy pickled cabbage scooped up in your mini-strainer. As the broth boils down, it starts to concentrate and becomes stronger. That's just about the time when a server will come by with a pitcher of hot water to top off the metal vessel.
Where you really get to gussy up the flavor is with the customizable sauces at a small station against the wall. I honestly don't know what the ideal combination is, or if there is a traditional ratio of mix-ins, but I usually go heavy on the shacha (a thick brown soybean-based, lightly sweet, oily concoction) and plop in some sesame paste, chopped garlic, and scallions and chiles.
Like I said, this isn't fast food in practice. The pacing depends on if you like to leisurely cook a few tidbits at a time (I do) or just go nuts dropping in handfuls of meat and vegetables. And it's a great value—relatively healthy and better quality than I had expected.
On your way out--or if you're just passing by--don't forget to pick up cream cakes from the affiliated stand out front that perfumes the corner with a sweet waffle cone aroma. They're grilled on the spot in the style of Japanese taiyaki, but filled with custard instead of red bean paste and shaped like a half-husked ear of corn rather than a fish. At eight for $2, they're also a bargain meal-ender.
237B Grand Street, New York NY 10002 (map)
11 Pell Street, New York, NY 10013 (map) 212-566-6788
5924 Eighth Avenue, Brooklyn, NY 11220 (map) 718-567-8189
8306 Broadway, Elmhurst, NY 11373 (map) 718-803-3668
136-49 Roosevelt Avenue, Flushing,, NY 11354 (map) 718-886-1711
41-40 Kissena Boulevard, Flushing, NY 11355 (map) 718-358-1835
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