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In this article we propose a network in which existing food composition and consumption databases are linked through a master database of complete and detailed food descriptions. The proposal arises from an analysis of the importance of food data, their descriptive and analytical nature, and their uses. Lack of detail and standardization in food description hinders the retrieval of food and nutrition data from various databases and the integration of such data. Standardized food descriptions can be developed and maintained in the master database, which can then serve as the interface to the many existing databases of analytical data (especially food composition data) and to databases containing data on food production, consumption, and effects, thereby linking these databases in a coordinated system, or network. The ability to link food-related databases by standardized food descriptions offers a powerful tool for scientists and practitioners in the field of food and nutrition.

In this article we propose a network in which existing food composition and consumption databases are linked through a master database of complete and detailed food descriptions. The proposal arises from an analysis of the importance of food data, their descriptive and analytical nature, and their uses. Lack of detail and standardization in food description hinders the retrieval of food and nutrition data from various databases and the integration of such data. Standardized food descriptions can be developed and maintained in the master database, which can then serve as the interface to the many existing databases of analytical data (especially food composition data) and to databases containing data on food production, consumption, and effects, thereby linking these databases in a coordinated system, or network. The ability to link food-related databases by standardized food descriptions offers a powerful tool for scientists and practitioners in the field of food and nutrition.

The Food and Drug Administration's Factored Food Vocabulary (FFV) uses standardized language to describe characteristics of food products that are important for food safety and nutritional quality. Each food product is described by a set of descriptors from the following factors: product type; food source; part of plant or animal; physical state, shape, or form; degree of preparation; cooking method; treatment applied; preservation method; packing medium; container or wrapping; food contact surface; and user group. The purpose of the vocabulary is to facilitate retrieval of food composition, food consumption, food contamination, and other food-related data relative to these factors. The major advantages of this system are flexibility with specificity, enhanced searchability with economy, and ease of change and updating.

Cooked sweet corn aroma volatiles were analyzed by gas chromatography using a headspace technique. Aroma profiles of corn from early and late plantings, different stages of maturity, different cultivars, and different processes were submitted to stepwise discriminant analysis (BMD-0–7M). Processes were most often classified correctly with slight overlaps between brine-pack canned cron and vacuum-packed canned corn and more notable overlapping between frozen and vaccum frozen corn. Corn from different plantings were classified correctly about two-thirds of the time on the basis of their aroma profiles. Stylepak and NK199 cultivars were most often classified correcltly; similarities expressed in overlapping classifications were apparent among Butersweet, Silver Queen NK199 and among code 556, Buttersweet and Silver Queen. Fancy grade corn was correctly classified about 45% of the time, extra standard about 67% of the time, and standard about 68% of the time. By strafifying the data by processing method prior to discriminant analysis, improved classification was achieved for cultivars and maturities.

Oil content as extracted with chloroform - methanol ranged from 5.2 to 18.4% among the 12 mutant genotypes examined. GLC analysis of the methyl esters of the corn oil fatty acids showed widely significant differences in composition among the genotypes. Action of the opaque-2 gene on the inbred caused the greatest decrease in oil content and greatest increase in the proportion of polyunsaturates. The brittle-2 gene caused the greatest increase in oil content and greatest decrease in the proportion of polyunsaturates. A positive relationship was evident between saturated and oleic acids and oil content. An inverse relationship was evident between polyunsaturated acids and oil content.

When a 270‐kbar shock wave emerges from an illuminated aluminum surface in a vacuum, blue light is emitted. This phenomenon is affected significantly by surface conditions. A chemically formed aluminum oxide surface layer on the metal luminesces brightly for at least 0.64 μsec. Normally oxidized aluminum surfaces luminesce less brightly for a much shorter time (∼0.01 μsec). The effect of nonoxidized material on the phenomenon is shown in that shocked gold does not luminesce. The luminescence from aluminum is attributed to electrons, dragged by the shock (acoustoelectric effect). The electrons reach the aluminum oxide layer and, falling into ionized F′ centers, emit blue light.

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Pectinesterase (PE) assay of apple tissue was accomplished by using a dialysis cell containing a Visking (cellulose) membrane. Production and separation of methanol from the pectin substrate occurred during the dialysis. Agitation was needed for best separation of methanol from the reaction mixture. Microquantities of methanol were detected subsequently by direct injection into a gas-liquid Chromatograph equipped with a flame-ionization detector. Apple PE, prepared as an acetone powder, exhibited the characteristics of optimal pH between 6.5 and 7.5, an optimal reaction temperature at 55°C, and an activation energy of 5800 calories. The enzyme was completely inactivated at 80° for 10 min or 90° for 5 min. About 40% of the natural PE activity was inhibited in the presence of 15% sucrose.

Numerous insecticides were tested for effectiveness of control of the cabbage looper, Trichoplusia ni (Hbn.); the imported cabbageworm, Pieris rapae (.L); and the cabbage aphid, Brevicoryne brassicae (L), on broccoli and cabbage. The insecticides Were applied as sprays, either alone or in combination, at weekly intervals. The most promising materials against all three pests were dimethoate and malathion (2qt.) alone or in combination with Perthane®(1,l-eliehloro-2,2-bis( p -ethylphenyl) ethane) or toxaphene. Pcrthane-Diazinon®( O,O -diethyl O -(2-isopropyl-4- methyl-6-pyrimidinyl) phosphorothioate), Dibrom®( O,O -Di- methyl- O - (1,2-dibromo-2, 2-diehloroethyl) phosphate), Thiodan® (6,7,8,0,10,1 0-hexaehloro-1,.5,5a,6,9,9a- hcxahydro-6,9-methano- 2,4,3-benzodioxathiepin-3-oxide), and Trithion®(S-(p-chloro- phenylthio) methyl 0,0 -diethyl phosphorodithioate)-Perthane also gave good protection to broccoli. Guthion®( O,O -di- methyl S -( 4-oxo-3//-l,2,3-benzotriazine-3-methyl) phosphorodithioa te), Delnav®(2,3-p-dioxllnedithiol-S,S-bis, ( O,O -diethyl phosphorodilhioate), Kepone®(1, 2,3,.5,6,7,8,9.10,10-Decaehlorotetracydo (.5.2.1.02,6O3,9,05,8) decan-l-one) and Kepone-malla- thion did not control aphid satisfactorily. Am. Cyanamid 18706 ( O,O -dimethyl S -(N-ethylearbamoylmethyl) phosphorodithioat. e), Delnav, phosphamidon, and malathion (1 qt.) were not effective against the cabbage looper. All insecticides showed some burning of broccoli ill mid-September. However all traces of phytotoxicity disappeared by harvest time.

X‐ray diffraction and dilation studies have shown that alloys near the stoichiometric TiNi composition undergo transformation into the related phases Ti2Ni and TiNi3 at low temperatures. The main factors controlling these phase transformations are alloy composition, temperature, and mode of plastic deformation. In plastic deformation, tensile or compressive stressing produced separate and unlike decomposition phases; this finding was dramatically demonstrated by unique temperature‐sensitive dimensional changes in plastically deformed specimens. Changes of large magnitude in vibration damping have also been noted and appear related to variations in the phase equilibria of the system.

The predominant canned apple products in the United States are applesauce and apple slices; much smaller volumes of baked and glazed apples also are produced. As discussed in chapter 1, about 45% of the total U.S. apple crop went into processing in the mid-1980s (see tables 1–8 and 1–9). About 15% of the total crop was processed into canned products. During the 10-year period 1971–1980, approximately 87% of the total canned apples were processed into applesauce. Clearly, the most popular canned apple product is applesauce, with canned apple slices being a distant second (Anon. 1983).

The Food and Drug Administration's Factored Food Vocabulary (FFV) uses standardized language to describe characteristics of food products that are important for food safety and nutritional quality. Each food product is described by a set of descriptors from the following factors: product type; food source; part of plant or animal; physical state, shape, or form; degree of preparation; cooking method; treatment applied; preservation method; packing medium; container or wrapping; food contact surface; and user group. The purpose of the vocabulary is to facilitate retrieval of food composition, food consumption, food contamination, and other food-related data relative to these factors. The major advantages of this system are flexibility with specificity, enhanced searchability with economy, and ease of change and updating.

Sweet corn (Zea mays L.) is an attractive consumer vegetable which is highly prized in the United States; it has not as yet reached a high acceptance level in western and eastern European countries because many consumers there tend to equate sweet corn with animal feeds and/or field corn. In the United States there are three types of sweet corn based on color alone: yellow, white, and bicolor. However, there are several classifications of edible sweet corn that may be made based upon the genetic model of the endosperm, as follows: I. Sugary (su) mutant A. “Standard” sweet corn B. Augmented sugary kernels; the sugars are increased by the action of other genes 1. Partial modification a. Major effect genes:bt,bt2,sh,sh2,su b. Sugary enhancer (se) combined with one of the major effect genes 2. 100% modification a. Major effect gene sugary enhancer (se) b. Minor effect genes: dull (du), floury (fl), floury 2 (fl2), opaque (o), opaque-2 (o2), sugary 2 (susu2), and waxy (wx) II. Other mutants A. Single genes 1. Shrunken types: (a)sh, (b)sh2 2. Brittle types: (a)bt, (b)bt2 B. Multiple genes 1.Amylose-extender (ae), + dull (du) + waxy (wx) III. Starchy corn selections, eaten immature

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Reverse osmosis (RO) concentration of apple juices from 10-20 Brix using a commercial plate and frame RO system at various temperatures and pressures demonstrated that high resistance (HR) membranes are more efficient in sugar retention than cellulose acetate (CA) membranes. Both temperature and pressure had a significant effect on solute recovery. Optimum processing conditions for HR membranes were 40°C at 40 bar, 98% sugar recovery and 16.7L/m2/hr average processing capacity (flux). An increase of 3-4% average processing capacity per 1°C increase in temperature was observed. Operating conditions and membranes did not modify fructose content or glucose/fructose ratio of the RO concentrated juices.

The activity of a betacyanine decolorizing enzyme present in raw beet tissue has been confirmed. The enzyme is postulated to be bound to the inner membrane of the cell wall. Comparison between the rate of betacyanine degradation for solutions containing the crude enzyme extract and solutions of identical pH and temperature void of enzyme indicated optimum enzyme activity at pH 3.4 and 40°C. Sample evaluations were made from 22–55°C over a pH range 2.0–4.8. Minimal enzyme activity was noted at pH and temperature extremes. The activity of this enzyme must be considered as an important factor in the extraction of raw beets and during storage and food product utilization of beet juices in that residual enzyme activity may decolorize substantial amounts of the betacyanine pigments. The enzyme has been found present in diffusion-type beet juice.