The friction force of an Annco iron-on-Annco iron sliding system was measured in laboratory air, nitrogen, and hydrogen. The coefficient of friction for each environment was calculated and the amplitude of the "stick-slip" behavior from each environment was observed. It was found that the coefficient of friction obtained in the hydrogen environment was significantly smaller than the values obtained in laboratory air and nitrogen. Also, the amplitude of the "stick-slip" behavior observed in a hydrogen environment was less than that obtained in laboratory air and nitrogen. These results were attributed to a decrease in the fracture strength of the Annco iron along the interface between the pin and the disk which was caused by the presence of gaseous hydrogen. The surface energy and decohesion models for hydrogen embrittlement, both mechanisms which explain brittle behavior, were considered valid in this test. The localized plasticity model of hydrogen embrittlement was considered invalid in this test. Copper, a noble metal not susceptible to hydrogen embrittlement, was also used in friction tests. Tests conducted with copper-on-copper sliding systems showed no statistical difference between the coefficient of friction and the amplitude of the "stick-slip" behavior as the gaseous environment was varied between laboratory air, nitrogen, and hydrogen. Finally, recommendations for further study and testing were presented. The recommendations included changing the gaseous hydrogen pressure to both high and vacuum levels, raising the temperature of the hydrogen gas, and using anyone of the great number of iron-based alloys susceptible to hydrogen embrittlement. / Master of Science

Yes / The content validity ratio originally proposed by Lawshe is widely used to quantify content validity and yet methods used to calculate the original critical values were never reported. Methods for original calculation of critical values are suggested along with tables of exact binomial probabilities.

This thesis is a defense of the Content View on perceptual experience, of the idea that our perceptual experiences represent the world as being a certain way and so have representational content. Three main issues are addressed in this work. Firstly, I try to show that the Content View fits very well both with the logical behaviour of ordinary ascriptions of seeing-episodes and related experiential episodes, and with our pretheoretical intuitions about what perceiving and experiencing ultimately are: that preliminary analysis speaks for the prima facie plausibility of such a view. Secondly, I put forward a detailed account of perceptual episodes in semantic terms, by articulating and arguing for a specific version of the Content View. I provide arguments for the following theses: Perceptual content is two-layered so it involves an iconic level and a discrete or proto-propositional level (which roughly maps the seeing-as ascriptions in ordinary practices). Perceptual content is singular and object-dependent or de re, so it includes environmental objects as its semantic constituents. The phenomenal character of perceptual experience is co-determined by the represented properties together with the Mode (ex. Visual Mode), but not by the perceived objects: that is what I call an impure representationalism. Perceptual content is 'Russellian': it consists of worldly objects, properties and relations. Both perceptual content and phenomenal character are 'wide' or determined by environmental factors, thus there is no Fregean, narrow perceptual content. Thirdly, I show that such a version of the Content View can cope with the objections which are typically moved against the Content View as such by the advocates of (anti-intentionalist versions of) disjunctivism. I myself put forward a moderately disjunctivist version of the Content View, according to which perceptual relations (illusory or veridical) must be told apart from hallucinations as mental states of a different kind. Such a disjunctivism is 'moderate' insofar as it allows genuinely relational perceptual experiences and hallucinations to share a positive phenomenal character, contrary to what Radical Disjunctivism cum Naïve Realism holds. Showing that the Content View vindicates our pre-theoretical intuitions and does justice of our ordinary ascriptive practices, articulating a detailed and argued version of the Content View, and showing that such a version is not vulnerable to the standard objections recently moved to the Content View by the disjunctive part, all that can be considered as a big, multifaceted Argument for the Content View.

This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water for 7 to 8 minutes. Internal temperature of the cooked samples verified a uniform cooking process. Moisture and NDF were determined in both raw and cooked samples. A texture reading, determined by shear force, was also done on the cooked samples. The resulting NDF residues from the raw and cooked samples were used to compare water-absorbing capacity and ash content. In terms of 100 g dry weight, NDF decreased in cooked cauliflower from 19.13 to 17.22 g (p< 0.05) and increased in cooked carrots from 9.47 to 10.54 g (p<0.05). The exact opposite was observed for water-absorbing capacity. It increased in cooked cauliflower and decreased in cooked carrots. Ash content showed large variations but a general increase in both vegetables after cooking. No positive relationship was found between texture and NDF in the cooked vegetables. These observations confirm the complex nature of dietary fiber. Results suggest that although cooking affected the NDF in selected vegetables, the quantity of the change was not large enough to alter dietary fiber's physiological effect in the body. / Graduation date: 1981

The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural beef) is produced without the use of hormones or antibiotic feed additives and with a feedlot-finishing period of 50-85 days versus 120-150 days for the regularly produced beef. Samples of natural beef were taken from the 12th rib of the right side of each carcass (N = 20) at 48 hr post mortem. They were vacuum packaged, frozen and stored at -20°C until analyzed. An equal number of regular beef (control) samples were obtained from a local food market. The proximate analysis results show that the mean moisture and protein contents of the natural beef muscle (74.15% and 22.31%, respectively) were significantly (P<0.001 and P<0.01, respectively) higher than those of the control (71.56% and 21.02%, respectively). Conversely, the mean muscle fat content of the natural beef (2.92%) was significantly (P<0.01) lower than that of the control (6.19%). For the adipose tissue, both moisture and fat contents of the natural beef (11.21% and 83.40%, respectively) were lower, but not significantly (P>0.05), than those of the control beef (12.57% and 84.76%, respectively). Data of this study show that the difference between mean muscle cholesterol content of the natural beef (56.91 mg/100 g) and the control beef (56.49 mg/100 g) was not statistically significant (P>0.05). However, the cholesterol content of the adipose tissue of the natural beef (106.75 mg/100 g) was significantly (P<0.01) lower than that of the control beef (113.08 mg/100 g). The adipose tissue was found to contain nearly twice as much cholesterol as the muscle tissue (overall mean values of 109.9 and 56.7 mg/100 g, respectively). Even though the natural beef had an average intramuscular fat content of 3% versus 6% for the control beef, the mean cholesterol content of the natural beef muscle was almost identical to that for the control. Although a reduction of feedlot-finishing days reduced the intramuscular fat deposition in the natural beef, it did not influence muscle cholesterol content. / Graduation date: 1988

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