THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

There are concerns about using synthetic phenolic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as food additives because of the reported negative effects on human health. Thus, a replacement of these synthetics by antioxidant extractions from various foods has been proposed. More than 8000 different phenolic compounds have been characterized; fruits and vegetables are the prime sources of natural antioxidants. In order to extract, measure, and identify bioactive compounds from a wide variety of fruits and vegetables, researchers use multiple techniques and methods. This review includes a brief description of a wide range of different assays. The antioxidant, antimicrobial, and anticancer properties of phenolic natural products from fruits and vegetables are also discussed.

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Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts

A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional properties depend on the plant source, processing, and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant milk substitutes are used to replace cow's milk in the diet, e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

This work aims to evaluate the antimicrobial potential of ethanolic and water extracts of roselle (Hibiscus sabdariffa), rosemary (Rosmarinus officinalis), clove (Syzygium aromaticum), and thyme (Thymus vulgaris) on some food pathogens and spoilage microorganisms. Agar well diffusion method has been used to determine the antimicrobial activities and minimum inhibitory concentrations (MIC) of different plant extracts against Gram-positive bacteria (Bacillus cereus, Staphylococcus aureus), Gram-negative bacteria (Escherichia coli, Salmonella enteritidis, Vibrio parahaemolyticus, and Pseudomonas aeruginosa), and one fungus (Candida albicans). The extracts exhibited both antibacterial and antifungal activities against tested microorganisms. Ethanolic roselle extract showed significant antibacterial activity (P < 0.05) against all tested bacterial strains, while no inhibitory effect on Candida albicans (CA) was observed. Only the ethanolic extracts of clove and thyme showed antifungal effects against CA with inhibition zones ranging from 25.2 ± 1.4 to 15.8 ± 1.2 mm, respectively. Bacillus cereus (BC) appears to be the most sensitive strain to the aqueous extract of clove with a MIC of 0.315%. To enhance our understanding of antimicrobial activity mechanism of plant extracts, the changes in internal pH (pHint), and membrane potential were measured in Staphylococcus aureus (SA) and Escherichia coli (EC) cells after exposure to the plant extracts. The results indicated that the plant extracts significantly affected the cell membrane of Gram-positive and Gram-negative bacteria, as demonstrated by the decline in pHint as well as cell membrane hyperpolarization. In conclusion, plant extracts are of great value as natural antimicrobials and can use safely as food preservatives.

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Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms

Edible films and coatings: a review.

Key lime (Citrus aurantifolia L.) is an important source of juice and vitamins. A continuous nonthermal juice pasteurizer (CNTJP) using electric field with alternating current was designed and constructed. The effect of electric field was investigated on dried (black) lime juice using voltage gradients (X₁) of 24–88 V/cm and mass flow rates (X₂) of 12–50 kg/hr. The treated juice was evaluated for physicochemical properties, phytochemical compounds with antioxidant capacity, and microbial quality. The results showed that there were no significant effects (p > .05) between CNTJP treatment and both the thermal treatment and the control sample regarding the total soluble solids and pH values. However, the titration acidity value of dried juices in thermal treatment was significantly higher (p < .05) compared to the control and CNTJP samples. There was a significant difference (p < .05) between CNTJP samples and both the control and the thermal treatment samples regarding the total phenolic content, ascorbic acid content, and antioxidant activity (1,1‐diphenyl 2‐picrylhydrazyl). Also, the results showed that coliform bacteria, yeast, and mold were not capable of growing in control samples (fresh juice) or all samples treated by CNTJP treatments or thermal treatments. However, the total viable count of CNTJP samples varied between 1.93 and 4.79 (Log10 CFU/mL), whereas the total viable counts of the control sample and thermal treatment were 5.99 and 3.82 (Log10 CFU/mL), respectively. At the optimum conditions of mass flow rate of 28.24 kg/hr and voltage gradient of 82.38 V/cm, the highest electrical conductivity was 0.65 S/m. PRACTICAL APPLICATIONS: Nonthermal, high‐throughput pasteurization systems are highly desirable as alternatives to overcome the negative effects of thermal pasteurization. Electric field (EF) is one potential alternative technology. Although this study did not focus on effectiveness of log reduction of pathogens, EF resulted in fewer pathogenic indicators than nontreated dried lime juice. Electric field did demonstration superiority over thermal pasteurization for maintaining total phenolic content, ascorbic acid, and antioxidant activity in dried lime juice. Maximizing healthy characteristics of fruit juice during pasteurization can lead to a product with a higher retail value than traditional thermal processing. This potential higher economic value for EF‐treated juice could offset implementation and processing costs. The EF system described in this study can be readily scaled up by having parallel lines of size similar to this study or by increasing the tubing and electrode sizes or both.

Electric field applications on dried key lime juice quality with regression modeling

Hyperspectral Spectroscopy for Detection of Early Blight ( Alternaria solani ) Disease in Potato ( Solanum tuberosum ) Plants at Two Different Growth Stages

Many regions, including Basrah Governate in Iraq, suffer from undrinkable water due to high salt content and an economical means of desalinisation is needed. Ohmic heating was tested as a potential...

Water distillation using an ohmic heating apparatus

An information retrieval system for agricultural extension was developed using CD-ROM technology as the primary medium for information delivery. Object-oriented database techniques were used to organize the information. Conventional retrieval techniques including hypertext, fulltext searching, and relational databases, and decision support programs such as expert systems were integrated into a complete package for accessing information stored on the CD-ROM. A multimedia user interface was developed to provide a variety of capabilities including computer graphics and high-resolution digitized images. Information for the disk was gathered and entered using extension publications which were tagged using an SGML-based document markup language. The fully operational CD-ROM system has been implemented in all 67 county extension offices in Florida.

https://opensiuc.lib.siu.edu/cgi/viewcontent.cgi?article=1049&context=psas_articles

A CD-ROM Based Agricultural Information Retrieval System

A quasi-experimental pilot study of curriculum re-design using Learning Objects (LO) to instruct agricultural education students with Specific Learning Disabilities (SLD) was conducted in five high schools in the federally designated economically distressed area, the Illinois Delta Region. Six LOs were developed based on a unit of instruction in The Illinois Core Curriculum for Agriculture and designed in a manner appropriate to SLD students. Students were randomly assigned to treatment and control groups. Results from pre-posttests in this study found Learning Objects increased learning for both SLD and traditional students.

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Incorporating Learning Objects in a Curriculum Re-Design to Meet Needs of Students with Specific Learning Disabilities in Illinois Agricultural Education Programs.

Dennis G. Watson

Papers

Electric field applications on dried key lime juice quality with regression modeling

Hyperspectral Spectroscopy for Detection of Early Blight ( Alternaria solani ) Disease in Potato ( Solanum tuberosum ) Plants at Two Different Growth Stages

Water distillation using an ohmic heating apparatus

A CD-ROM Based Agricultural Information Retrieval System

Incorporating Learning Objects in a Curriculum Re-Design to Meet Needs of Students with Specific Learning Disabilities in Illinois Agricultural Education Programs.