Personality may predict if you like spicy foods

Public release date: 17-Jul-2013
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Contact: Stephanie Callahan
scallahan@ift.org
312-604-0273
Institute of Food Technologists

CHICAGO Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.

Nadia Byrnes, MS, a doctoral candidate at Pennsylvania State University, presented her research that set out to determine whether there was a correlation between personality types and hot-spice preferences. She conducted a study of 184 participants--nonsmokers ages 18 to 45 without any known issues that would compromise their ability to taste, primarily Caucasian and slightly more women than men (63 percent).

Byrnes assessed the group using the Arnett Inventory of Sensation Seeking (AISS), a test for the personality trait of sensation-seeking, defined as desiring novel and intense stimulation and presumed to contribute to risk preferences. Those in the group who score above the mean AISS score are considered more open to risks and new experiences, while those scoring below the mean are considered less open to those things.

The subjects were given 25 micrometers of capsaicin, the active component of chili peppers, and asked to rate how much they liked a spicy meal as the burn from the capsaicin increased in intensity. Those in the group who fell below the mean AISS rapidly disliked the meal as the burn increased. People who were above the mean AISS had a consistently high liking of the meal even as the burn increased. Those in the mean group liked the meal less as the burn increased, but not nearly as rapidly as those below the mean.

"Theoretically, we know that burn intensity and liking are linear related. The more irritating a compound or food gets, the less people should like it," she said. "But that's not always the case."

Also during the same panel. Shane McDonald, Ph.D., principal flavor chemist at Kalsec, discussed the addition of "tingling" spices to foods, which is not very prevalent in the U.S. diet outside of carbonation. He said "Ma La," a traditional Szechuan cuisine that combines chili peppers (the heat) and Szechuan peppers (the tingle), shows promise for American food manufacturers.

The combination of the two sensates enhances the tingling while reducing the heat, which could make certain traditionally spicy foods more appealing to consumers, he said.

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About IFT

For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific societymore than 18,000 members from more than 100 countriesbrings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

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Public release date: 17-Jul-2013
[ | E-mail | Share ]

Contact: Stephanie Callahan
scallahan@ift.org
312-604-0273
Institute of Food Technologists

CHICAGO Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo.

Nadia Byrnes, MS, a doctoral candidate at Pennsylvania State University, presented her research that set out to determine whether there was a correlation between personality types and hot-spice preferences. She conducted a study of 184 participants--nonsmokers ages 18 to 45 without any known issues that would compromise their ability to taste, primarily Caucasian and slightly more women than men (63 percent).

Byrnes assessed the group using the Arnett Inventory of Sensation Seeking (AISS), a test for the personality trait of sensation-seeking, defined as desiring novel and intense stimulation and presumed to contribute to risk preferences. Those in the group who score above the mean AISS score are considered more open to risks and new experiences, while those scoring below the mean are considered less open to those things.

The subjects were given 25 micrometers of capsaicin, the active component of chili peppers, and asked to rate how much they liked a spicy meal as the burn from the capsaicin increased in intensity. Those in the group who fell below the mean AISS rapidly disliked the meal as the burn increased. People who were above the mean AISS had a consistently high liking of the meal even as the burn increased. Those in the mean group liked the meal less as the burn increased, but not nearly as rapidly as those below the mean.

"Theoretically, we know that burn intensity and liking are linear related. The more irritating a compound or food gets, the less people should like it," she said. "But that's not always the case."

Also during the same panel. Shane McDonald, Ph.D., principal flavor chemist at Kalsec, discussed the addition of "tingling" spices to foods, which is not very prevalent in the U.S. diet outside of carbonation. He said "Ma La," a traditional Szechuan cuisine that combines chili peppers (the heat) and Szechuan peppers (the tingle), shows promise for American food manufacturers.

The combination of the two sensates enhances the tingling while reducing the heat, which could make certain traditionally spicy foods more appealing to consumers, he said.

###

About IFT

For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific societymore than 18,000 members from more than 100 countriesbrings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

---

[ | E-mail | Share ]

?

AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.

Source: http://www.eurekalert.org/pub_releases/2013-07/ioft-pmp071713.php

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Autoliv to Build Chinese Textile Center

In a bid to be more competitive, auto airbag manufacturer Autoliv announced yesterday that it will invest $50 million to build a new textile center in China that?will consist of a weaving plant, an airbag cushion plant, and a development center for airbag cushions and textiles.

Because of the strong demand for airbags in China and across Asia, Autoliv is looking to reduce supplier costs by becoming vertically integrated. When completed, the new center will give the airbag maker a central hub for its patented "one-piece-woven" technology that makes airbag cushions?almost ready-made on the weaving loom. A separate building on site will manufacture the airbag cushions themselves, which represents a relocation of Autoliv's facility from Shanghai.?

Autoliv President and CEO Jan Carlson said, "The textile center will increase our level of in-house component sourcing and enable standardized designs in Asia region and globally, while shortening and streamlining our supply chain."

The weaving plant will be almost 100,000 square feet in size and will employ around 150 people. The similarly sized cushion facility will employ around 1,000 people. Together with the development center that will be constructed and will focus on standardized designs for the Asia region, Autoliv will have?in-house manufacturing of its OPW across Europe, the Americas, and Asia.

The airbag maker?produced 70 million airbag cushions in-house and purchased 40 million from external suppliers for its total production of 110 million complete airbags?globally last year.

Headquartered in Stockholm, Sweden, Autoliv is?the worldwide leader in airbag?safety systems for all the world's major car manufacturers. Together with its joint ventures, Autoliv has approximately 80 facilities with more than 50,000 employees in 29 countries. It had global sales of?$8.3 billion in 2012.

The article Autoliv to Build Chinese Textile Center originally appeared on Fool.com.

Fool contributor Rich Duprey has no position in any stocks mentioned. The Motley Fool recommends Autoliv. Try any of our Foolish newsletter services free for 30 days. We Fools don't all hold the same opinions, but we all believe that considering a diverse range of insights makes us better investors. The Motley Fool has a disclosure policy.

Copyright ? 1995 - 2013 The Motley Fool, LLC. All rights reserved. The Motley Fool has a disclosure policy.

Source: http://www.dailyfinance.com/2013/06/29/autoliv-to-build-chinese-textile-center/

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PrawfsBlawg: A Personal Finance Tip for the Professoriate: NY ...

? A Judicial Hall of Fame | Main | JOTWELL: Wasserman on Colby on empathy ?

Friday, June 28, 2013

A Personal Finance Tip for the Professoriate: NY Times Educator Rate

This sort of thing drives me crazy, wasting thousands of dollars simply by choosing a higher price over a lower price. ?In the spirit of an earlier post, where I directed readers to a website where you can find unclaimed and lost assets, I point out that teachers and students can get digital?and home delivery subscriptions to The New York Times at about half the regular rate. ?

Posted by Jack Chin on June 28, 2013 at 06:08 AM | Permalink

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A quick note - down in the fine print, it notes that professors should subscribe through the college rate page. The prices are the same (at least for now), so I'm not sure if they really care, but you'll probably be less likely to be bumped out if you do it that way.

Posted by: Charles Paul Hoffman | Jun 28, 2013 8:13:39 AM

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Cheney: Obama 'a day late and a dollar short' on Syria | The Daily ...

• 

Former Vice President Dick Cheney criticized the Obama administration?s handling of the Syrian situation on ?Fox News Sunday??in the wake of ?President Bashar al-Assad?s use of chemical weapons.

Cheney suggested the United States missed its opportunity, and was unsure if al-Assad?s use of chemical weapons justified U.S. involvement if the deaths of 93,000 people already killed in the conflict did not justify it.

?I don?t think it?s been well handled,? Cheney said. ?I will be the first to admit it?s a complex, difficult situation. I frankly think John McCain has it just about right. John and I don?t always agree on everything. We have had our debates over the years but I think John has pretty well nailed it. Now we are to the point where it?s hard to understand that it?s the use of chemical weapons that triggered this result. As John said the other day, well, there were 93,000 people killed not affected by chemical weapons. Where was the concern then? It?s not clear to me what the mission is here, or they understand the mission.?

?Is it strictly humanitarian?? he continued. ?Is it geo-strategic? Does the United States have a vested interest in the outcome? Are we potentially involved in some kind of proxy war with the Soviets or the Russians, excuse me, who are supporting Assad? I think it is important that Assad go down. I think ? my instinct would have been to support the opposition sooner. You had an opportunity, if you cared about it, if it was in fact in the national interest. You had an opportunity earlier to provide support without having to get American forces directly involved and they took a pass. Now they are going to do it. But the question is whether or not they are a day late and a dollar short.?

Cheney endorsed the idea of a no-fly zone, but said that move by the United States would present problems and the question should be asked if it is in our national interests to get that involved.

?Jack Keane said the other day on the network ? that from a military standpoint of being able to accomplish something objectively that might well provide success, the no-fly zone, is what he would recommend,? Cheney said. ?That?s not without potential cost, obviously. Syria has a fairly sophisticated anti-air capability, sophisticated ground-to-air missiles. So it?s a problem. But again, I think it?s important for the administration to come back and specify what is the U.S. national interest here? And seems to be the only reason you?re going is now you have evidence that they used chemical weapons and killed 150 people with chemical weapons, is that our national interest? And I?m not sure they got it straight in their own minds what our objective is.?

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Source: http://dailycaller.com/2013/06/16/cheney-obama-administration-may-be-a-day-late-and-a-dollar-short-on-syria/

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Video: Maria's Market Insight

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Source: http://www.nbcnews.com/video/cnbc/52209526/

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Oculus Rift HD prototype VR headset appears at E3, we go hands (and eyes) on (update: video)

We've been impressed with Oculus Rift from the start, and have been following the VR headset closely ever since. The developer edition has been in the hands of devs for a couple months now, and while Palmer Luckey and Nate Mitchell have certainly received rave reviews of the headset from many, they've also heard lots of feedback about ways to improve it. The number one request from users and devs? A higher-resolution screen than the 1,280 x 800 panel in the dev device. Well, after months of research and tinkering to find the right hardware combination, team Oculus is finally ready to show off a Rift with a 1,080 x 1920 display, and we got to demo the thing.

Before heading into the land of 1080p, we got to explore a demo built with Unreal Engine 4 in the existing dev headset. After looking around a snowy mountain stronghold inhabited by a fire lord in low res, we switched to the exact same demo running at 60 fps on the HD prototype device -- and the difference was immediately apparent. Surface textures could be seen in much higher fidelity, colors were brighter and less muddied and the general detail of the entire environment was greatly improved.

Gallery: Oculus Rift HD prototype VR headset hands-on

Filed under: Gaming, HD

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Less friction loss in combustion engines

June 11, 2013 ? Researchers have developed a method that can reduce engine friction and wear even during production of engine components. Special coatings can help to reduce fuel consumption and CO₂ emissions.

If a new car engine is to run "smoothly," first it has to be properly run in: drivers should avoid quick acceleration and permanent short trips during the first 1000 kilometers, for instance. Why is this "grace period" necessary at all? When an engine is being run in, the peripheral zone on the articulations -- the components in mechanical contact with one another -- changes as a result of friction: the surface itself becomes "smoother," and the granularity of the microstructure becomes finer at a material depth of roughly 500 to 1000 nanometers (nm), creating a nanocrystalline layer.

Quite a bit of friction has taken place, though, by the time this nano scale layer has formed. That is why, even now, a large share of the energy is lost to friction during the phase in which an engine is run in. Surface running properties are also a function of the customer's behavior during the running-in phase. A critical topic for the automotive industry: against the backdrop of increasingly scarce resources and the need to reduce CO₂ emissions, reductions of friction loss has top priority on the development agenda.

More precision through optimized production technologies

Within the scope of the "TRIBOMAN" project, researchers at five Fraunhofer Institutes are working to develop production methods and processes to improve combustion engines' tribological (meaning friction-related) performance. The focus is on components exposed to particularly high levels of friction, such as the running surfaces of engine cylinders. "Our common approach is to move the process of forming marginalized layers to an earlier stage in production," explains Torsten Schmidt from the Fraunhofer Institute for Machine Tools and Forming Technology IWU in Chemnitz.

Schmidt and his team have developed optimized production technologies for precision finishing in this connection. "For precision drilling of running surfaces on cylinders, we use defined cutting edges with a specific design. This results in very high surface quality," Schmidt adds. "We also systematically use the force of the machining process to promote ?grain refinement' -- meaning the hardening of the materials -- even during production."

The new process is designed to improve the influence on friction and wear in engine components in the future -- taking the automotive industry a significant step closer to achieve the goal of using energy more efficiently and reducing CO₂ emissions. But customers stand to benefit as well: these new advancements would considerably shorten the running-in period for new engines. Besides improvements in comfort, it also reduces the risk of premature wear as a result of running in a new engine.

Using a single cylinder test engine with cylinder running surfaces of aluminum, researchers at the Fraunhofer Institute for Mechanics of Materials IWM in Freiburg have already documented the first positive results of this kind of modified finishing: analyses of the processed cylinder surfaces showed a significantly lower grain size compared to conventional methods. The surface microgeometry is comparable to the cylinder running surfaces of well-run-in cylinders. Researchers are currently working to adapt their method to new development trends in automobile manufacturing such as the introduction of biofuels: since the ethanol content of biofuels is higher, aluminum components are now usually fitted with a coating layer to protect them from corrosion more effectively.

Source: http://feeds.sciencedaily.com/~r/sciencedaily/top_news/top_technology/~3/LcH7sDkAZ2Q/130611084201.htm

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