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This paper investigates the impact of combining self explaining (SE) with computer architecture diagrams to help novice students learn assembly language programming. Pre- and post-test scores for the experimental and control groups were compared and subjected to covariance (ANCOVA) statistical analysis. Results indicate that the SE-plus-diagram approach had a significant effect on student achievement and improved novice students' learning experience by increasing their interest and participation in the course and helping them to develop assembly programming skills. (Contains 3 figures and 3 tables.)

A new study investigates the effectiveness of electrolyzed oxidizing and acidified chlorinated water in killing pathogens on lettuce.

Quality enhancement (QE) can increase the success rate of frozen food products introduced in the market, by stressing the importance of consumer acceptability and integration of research in product formulation. Relative importance of each food characteristic and the degree of acceptability by the consumers are crucial factors for the QE process. Frozen yoghurt should have good flavour and lack off-flavours. Rancid flavors in frozen fishes can be avoided by use of ascorbic acid. QE takes both external factors and sensory characteristics for the improvement of the food quality.

The bambara groundnut (Voandzeia subterranea Thouars) is a legume found in West, East and South Africa whose microstructure and water absorption abilities are similar to those of other legumes. The microstructure of the raw flour and the seed consists of starch granules and protein materials of various sizes and shapes. Milling causes a breakdown in the arrangement of these components in the cotyledons. The legume seed contains 9.7% moisture, 16.6% protein, 4.9% crude fibre, 2.9% ash and 5.9% fat. In steamed preparations all the components have disintegrated.

A study was conducted to determine the effects of cooking time, reheating oil temperature and reheating time on consumer acceptance of akara, a fried product from cowpea. The results showed 50 sec. as the best cooking time, while reheating time should be at least 50 sec. Reheating oil temperature should also range from 152-180 degrees Centigrade to obtain the best quality of akara.

Ten physical properties are related to cryogenic freeze-cracking in several food products. Porosity- and density-based equations are derived to estimate the cracking occurrence with 98% accuracy in noncracking food products and 70% in cracking food products. The susceptibility values of the food products to cryogenic-freezing are also evaluated.

The catechin content and antioxidant properties of various Camellia sinensis twig extracts, including a water extract (WE), 10% ethanol extract (10% EE), 50% ethanol extract (50% EE), and 95% ethanol extract (95% EE) were investigated. The 50% EE had the highest total phenolic content (161.3 ± 8.5 mg gallic acid equivalents/L) and total flavonoid content (278.9 ± 12.2 mg quercetin equivalents/L). High-performance liquid chromatography analysis suggested that epigallocatechin gallate and epigallocatechin were the predominant catechins in the twig extracts. The relative concentrations of six catechins isolated from the extracts were: 50% EE > 10% EE > WE > 95% EE. The 50% EE showed free radical-scavenging activity. The concentration of dry matter of 50% EE required to scavenge 50% of ABTS radicals was 102.8 ± 4.2 μg/mL. These results suggest that 50% EE can potentially be used as a source of catechins. [ABSTRACT FROM AUTHOR]

Freeze-cracking is a process in which frozen food products crack when exposed to very low-temperature liquid for a long time. The volumetric changes occurring during water-ice phase transition are responsible for the mechanical damages during freeze-cracking. The size, moisture content, density, modulus of elasticity and Poisson's ratio effect the process of freeze-cracking. Freeze-cracking is prevented by optimizing the freezing rate and thermal equilibration.