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Industrial Societies

The concept of ‘industrial society’ is generally used for a type of social organization based on mass production of commodities. This type of societies began to dominate Western Europe toward the end of the eighteenth century, reflecting a strategy to expand export production in order to appropriate embodied labor and resources from elsewhere in the world-system. Perceived as progress and ‘develop

Stochastic model for the investigation of the effect of inhomogeneities on engine knock

A stochastic model based on a probability density function (PDF) approach was developed for the investigation of spark ignition (SI) engine knock conditions. The model is based on a two zone model, where the burned and unburned gases are described as stochastic reactors, and the movement of the turbulent flame front is expressed with a Wiebe function. Using a stochastic particle ensemble to repres

Expression of the IFN-inducible p53-target gene TRIM22 is down-regulated during erythroid differentiation of human bone marrow.

The interferon inducible protein TRIM22 has been identified as a p53 target gene, with possible involvement in proliferation and differentiation of leukaemia cells. Here, the expression levels of TRIM22 during haematopoietic differentiation are characterised. Expression of TRIM22 correlates inversely to differentiation, as TRIM22 is highly expressed in CD34(+) human bone marrow progenitor cells, b

Predictors of falls in the elderly by location

Background and aims: In the elderly, balance and walking impairments are assumed to play an important role in causing falls. We have assessed prospectively the predictive ability of health, function and balance variables regarding falls and their location. Methods: Falls which occurred during one year in a random sample of 307 women aged 75 years and over (mean 80.8 years, response rate 74.5%) liv

The Interfacial Behaviour of Three Food Proteins Studied by the Drop Volume Technique.

The adsorption behaviour of three food proteins, a soy protein isolate, a sodium casein‐ate and a whey protein concentrate, at the air‐water interface has been studied by the drop volume method. The kinetics of surface tension decay were evaluated in terms of different rate‐determining steps at different ionic strengths and concentrations. This analysis indicates the following characteristics conc

Functional Characterization of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogenizer.

Protein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate. The emulsions obtained were characterized in terms of particle size distribution and amount of