The purpose of this exploratory study was to develop an instrument to measure perceived food autonomy (PFA) among cognitively alert residents in state licensed Assisted Living (AL) facilities, and to investigate the influence of PFA on food satisfaction, while controlling for functional (physical, social, and psychological) status, general health, and...
The purpose of this study was to examine whether teaching materials designed
around fourth graders' preconceptions effectively produced conceptual change about
light propagation. Four Taiwanese fourth-grade intact classes (194 subjects), taught by
two teachers, participated in this study. The experimental group was exposed to the
conceptual change materials (CCM), and...
The plant hormone auxin regulates many aspects of plant growth and
development. At the cellular level, auxin can stimulate cell division, cell elongation, and
cell differentiation. Little is known about the molecular mechanisms that mediate auxin
action at this level, although changes in gene expression have been implicated in each...
Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four...
This study was designed to evaluate the effect of glucose on plasma pyridoxal 5'- phosphate (PLP) concentration. The objective was to determine whether there was a negative relationship between glucose ingestion and plasma PLP concentration and to evaluate the possible mechanism of decreased PLP after acute glucose ingestion. Seven healthy...
The influence of cultivar and maturity on polyphenolic composition and
antioxidant activity was investigated by UV-Visible spectrophotometry and
analytical high performance liquid chromatography (HPLC) in commercially
important blackberry cultivars and selections. The anthocyanin pigments changed
tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g
fw from underripe to over ripe...