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ITC/USA 2008 Conference Proceedings / The Forty-Fourth Annual International Telemetering Conference and Technical Exhibition / October 27-30, 2008 / Town and Country Resort & Convention Center, San Diego, California / Unique vehicle designs encourage the use of the builder to complete its own failure analysis. Current failure analysis practices use telemetry and diagnostic technology developed over the past 100 years to identify root-cause. When telemetry isn't available speculation is used to create a list of prioritized, potential causes. Prognostic technology consists of generic algorithms that identify equipment that has failed and is going to fail while the equipment is still at the factory allowing the equipment to be repaired or replaced while it is still on the ground for any spacecraft, satellite, launch vehicle and missile.

Retrospective miscue analysis is an instructional strategy designed to engage readers in analyzing and evaluating the quality of their own oral reading miscues. This study was concerned with exploring how retrospective miscue analysis used as an instructional strategy with adults influenced both the reading process and the perceptions adult readers hold about that process. A pilot study with one adult reader was conducted to evaluate and modify retrospective miscue analysis techniques used in previous research. The revised retrospective miscue analysis procedures were then studied in-depth with two adult women. The subjects participated in weekly retrospective miscue analysis sessions for approximately four months each. During those sessions, the readers analyzed their own miscues from the previous week's reading, and then tape-recorded a selection for analysis during the next retrospective miscue analysis session. The subjects read materials from third-grade through college readability levels. When texts were grouped according to relative difficulty and analyzed using Procedure I of the Reading Miscue Inventory, each subject demonstrated improvement in utilizing reading strategies, as suggested by a reduction in miscues per hundred words and a strengthening of control over syntactic an semantic relationships in text. Analysis of the tape-recorded retrospective miscue analysis sessions revealed over time that each subject shifted from a text reproduction model of the reading process to a model which placed importance on the construction of meaning. Those findings were corroborated by comparing each reader's responses to interview questions asked at the outset and conclusion of the study. Research findings indicated that retrospective miscue analysis used as an instructional strategy with adult readers was instrumental in moving readers toward more effective use of reading strategies and more positive and realistic perceptions about themselves as readers.

published_or_final_version / Statistics / Doctoral / Doctor of Philosophy

The influence of polyphosphates upon the emulsification of enzymatic hydrolyzates of casein and lactalbumin and upon salt-soluble meat proteins was determined by a model system in which oil-in-water emulsions were formed. Sodium acid pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate were mixed together in a weight ratio of 4:2:4, respectively, to form a polyphosphate blend. This blend was added at a level of 0.5% (w/v) to casein or lactalbumin dissolved in 3% NaCl, pH 6.0. The polyphosphate blend was also added at the above level to meat proteins solubilized in 3% NaCl, pH 5.7. Emulsified volume (EV), total g of oil emulsified per 25 ml of protein solution, was determined for the above proteins with or without polyphosphates at varying protein concentrations. Data were also graphically expressed as emulsifying capacity (EC) and oil phase volume (OPV). For all proteins studied with or without polyphosphates, EV and OPV values increased with increasing protein concentration whereas EC values decreased. Addition of the polyphosphate blend to casein solutions containing protein levels in excess of 2 mg/ml resulted in significantly (P<0.01) higher EV levels than those of the controls. Conversely, the EV values of the polyphosphate-treated lactalbumin solutions were significantly (P< 0.01) lower than those of the controls at all protein levels tested. The diverse data obtained with these two proteins appear to be related to variations in molecular size and shape and to differences in the manner in which the proteinphosphate interactions occurred to cause the polyphosphates to enhance the emulsification of casein while depressing that of lactalbumin. Addition of the polyphosphate blend had little or no effect upon the emulsification of meat protein extracts obtained from fresh, frozen or refrozen samples. Thus, it was concluded that the polyphosphate blend did not modify nor exert any detectable influence upon the emulsification of solubilized meat proteins as tested in a model system. / Graduation date: 1975

Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series of compounds also is found in evaporated and dried whole milk and in these products the concentration increases during storage (70 and 46). It is believed by some investigators that the methyl ketones play an important role in flavor deterioration of milk fat and in the aforementioned concentrated products. At the present time, however, there is disagreement on the factors influencing methyl ketone production; some workers relate their formation to autoxidation (25), while there are others who report that heat and water are essential in the reaction (48; 38 and 3). Finally, a recent report indicates that anhydrous milk fat will give rise to methyl ketones when heated in the absence of oxygen (44). The purpose of this investigation was to study the effect of various factors on the qualitative and quantitative composition of methyl ketones in heat treated milk fat. It is anticipated that the resulting information will contribute to a more thorough understanding of the reactions leading to ketone production in the fat; hence, to development of suitable processing measures for prevention of this type of deterioration in dairy products. Milk fat was prepared from raw cream two days after milking. It was washed free from phospholipids, centrifuged at 30,000 x G for 20 minutes and degassed at two to five microns pressure for one hour. The fat was then heat treated in sealed vials at various temperatures and time periods under controlled conditions. The samples were quantitatively analyzed for methyl ketones by direct conversion of the ketones to 2, 4-dinitrophenylhydrazine (DNP) derivatives in the intact fat sample. The derivatives were isolated from the fat, separated and identified by a combination of column and paper chromatographic methods and by their absorption spectra. Methyl ketone formation in heated milk fat was shown to be non-oxidative. A plateau in ketone production was approached in the 120°C to 140°C range when the time of heat treatment was 30 minutes. Added water enhanced total methyl ketone production at 140°C but not at 200°C. Air did not hinder ketone production. Maximum ketone production (1.733 mM/kg fat) was noted after three hours of heat treatment at two to five microns pressure, and 140°C. Milk fat centrifuged at 30,000 x G for 20 minutes and degassed at two to five microns pressure for one hour was found to contain 0.27% water. This quantity of water is sufficient for hydrolysis of β-ketoesters assuming them as the precursors of the methyl ketones. Conventional methods of preparing "anhydrous" milk fat were not adequate for removal of trace amounts of water. When milk fat was dried over calcium hydride (35) prior to heat treatment, total ketone formation was significantly reduced indicating that water is a limiting factor in ketone formation. A homologus series of n-alkyl methyl ketones (C₃, C₅, C₇, C₉, C₁₁, C₁₃, C₁₅) was isolated from heat treated samples. The ketones produced in large amounts were the C₃, C₇, and C₁₅. When the heat treatment was for three hours or longer the C₄ ketone was detected and composed approximately 11% of the total. The possible origin of the C₄, ketone is discussed. The reaction of intact fat with DNP-hydrazine and the subsequent isolation and identification of methyl ketones were quantitatively evaluated. / Graduation date: 1964

This study uses statistical techniques to determine anesthetic depths of three females undergoing total abdominal hysterectomies. Spectral analysis of the electronencephalogram is employed to define changes in brain wave activity under different levels of anesthesia after administration of diazepam and isoflurane. The multivariate statistical technique of discriminant function analysis is used to determine which frequencies, or linear combinations of frequencies, yield the most information for classification of the electronencephalogram samples into one of the three anesthetic depths (mild sedation, moderate anesthesia, and anesthetic sleep). Spectral analysis of the electronencephalogram showed similar results for all three patients after administration of diazepam (mild sedation), but widely varying results among patients during anesthesia using isoflurane. The combination of spectral analysis and discriminant function analysis showed reliable discrimination among the three anesthetic depths. The ability to discriminate was significantly improved when only two anesthetic depths were used.

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