Difference-Preference Testing with the Duo-Trio Test

1964 ◽  
Vol 14 (2) ◽  
pp. 620-622 ◽  
Author(s):  
Herbert Stone ◽  
John P. Bosley
Keyword(s):  
Preference Test ◽  
Test Material ◽  
Preference Testing ◽  
Clear Cut ◽  
Preference Responses ◽  
Flavor Change

In a difference-preference test involving an uncharacterized flavor change, S's preference responses can provide useful information about a test material. This is especially important when S's difference discriminations are not clear cut.

scholarly journals Pemanfaatan tepung ketan hitam dalam pembuatan kue lumpur gluten free

2019 ◽  
Vol 3 (1) ◽  
pp. 17-20
Author(s):  
Nadina Hajar Annisa Al Asimi ◽  
Siti Hamidah ◽  
Badraningsih Lastariwati
Keyword(s):  
Research And Development ◽  
Preference Test ◽  
Rice Flour ◽  
Test Material ◽  
Gluten Free ◽  
State University ◽  
Rice Cake ◽  
Testing Tool ◽  
Guaranteed Quality ◽  
The Right

Jurnal ini bertujuan untuk 1) menghasilkan resep serta membuat kemasan yang tepat untuk produk kue lumpur ketan hitam, 2) mengetahui daya terima panelis terhadap produk kue lumpur ketan hitam. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu R&D (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Tempat dan waktu penelitian yaitu Program Studi Boga Fakultas Teknik Universitas Negeri Yogyakarta di mulai dari bulan Januari 2019 sampai Maret 2019. Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue lumpur ketan hitam adalah dengan substitusi tepung ketan hitam sebanyak 100%, dan tahap akhir dipanggang dan dikemas dengan wadah tertutup berupa mika agar produk higienis dan terjaga kualitasnya. 2) Uji kesukaan terhadap produk kue lumpur ketan hitam dengan substitusi tepung ketan hitam menunjukkan bahwa produk tersebut dapat diterima oleh konsumen dengan presentase 88,89%. AbstractThis journal aims to 1) making recipes and making the right packaging for black sticky rice cake products, 2) learning panelists acceptance of black sticky rice cake products. The type of research used in making this product is R&D (Research and Development) with a 4D development model (Determine, Design, Develop, Disseminate). The place and time of the study are the Program Study of Culinary, Faculty of Engineering, and Yogyakarta State University from January 2019 to March 2019. The test material consists of product samples, while the testing tool consists of forms. Methods of data analysis with descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for black sticky rice cake products is with the substitution of 100% black sticky rice flour, and stored finally filled with a closed container containing mica to ensure hygienic products and guaranteed quality. 2) The preference test for black sticky rice cake products with the substitution of black sticky rice determines the product can be accepted by consumers with a percentage of 88.89%. 

The Relationship among Cognitive Preference, School Environment, Teachers’ Curricular Bias, Curriculum, and Subject Matter

1975 ◽  
Vol 12 (3) ◽  
pp. 235-264 ◽  
Author(s):  
P. Tamir
Keyword(s):  
Subject Matter ◽  
School Environment ◽  
Curriculum Evaluation ◽  
Preference Test ◽  
Interaction Effects ◽  
Preference Testing ◽  
Cognitive Preference ◽  
Research Findings ◽  
Traditional Curricula ◽  
The Relationship

Following a review of research findings regarding cognitive preference styles of students studying “new” and traditional curricula, the study presents results based on a biological cognitive preference test (BCPT). Cognitive preference styles were found to be at least partially subject matter dependent; they are related to the students’ characteristics (i.e., sex and aptitude), the school environment, the curriculum studied and the curricular bias of the teachers. Students studying a BSCS type curriculum for several years from teachers favorable to the BSCS approach display, compared with their controls, a cognitive preference style significantly more inquiry oriented. Several interaction effects are also reported. Cognitive preference testing is recommended for curriculum evaluation because of its discipline and subject matter dependence.

scholarly journals Pemanfaatan tepung kacang hijau dalam pembuatan kue kering bagi penderita anemia

2019 ◽  
Vol 3 (1) ◽  
pp. 27-30
Author(s):  
Evajune Widiyawati ◽  
Siti Hamidah ◽  
Badraningsih Lastariwati
Keyword(s):  
Research And Development ◽  
Preference Test ◽  
Nutrient Content ◽  
Green Bean ◽  
Test Material ◽  
Design Development ◽  
Bean Flour ◽  
Testing Tool ◽  
Peanut Cake ◽  
The Right

Jurnal ini bertujuan untuk 1) menghasilkan resep yang disukai serta membuat kemasan yang tepat untuk produk kue kering kacang hijau, 2) menghasilkan resep kue kering yang mempunyai kandungan zat gizi yang lebih tinggi untuk penderita anemia. Jenis penelitian yang digunakan dalam pembuatan produk ini yaitu R&D (Research and Development) dengan model pengembangan 4D (Define, Design, Develop, Dissemination). Bahan pengujian berupa sampel dari produk, sedangkan alat pengujian berupa borang. Metode analisis data secara statistik deskriptif dengan prinsip penyajian data komunikatif dari kuesioner. Hasil yang didapat dari penelitian ini adalah: 1) resep yang tepat untuk produk kue kering kacang hijau adalah dengan substitusi tepung kacang hijau sebanyak 50%, dan tahap akhir dioven dan dikemas dengan wadah tertutup berupa stoples agar tekstur tetap renyah. Uji kesukaan menunjukkan bahwa 86,67% panelis menyukai produk ini. 2) Kandungan zat besi kue kering kacang hijau meningkat 100% dari resep acuan yakni kue kacang (dari 16,15mg menjadi 33,2mg). AbstractThis journal aims to 1) produce the preferred recipe and make the right packaging for green bean pastry products, 2) produce pastry recipes that have a higher nutrient content for anemia sufferers. The method of research used in making this product is R&D (Research and Development) with the 4D development model (Define, Design, Development, and Dissemination). The test material is a sample of the product, while the testing tool is in the form. The method of data analysis is descriptive statistics with the principle of presenting communicative data from the questionnaire. The results obtained from this study are: 1) the right recipe for green bean pastry products is by substituting green bean flour as much as 50%, and the final stage is woven and packaged in a closed in a jar so that the texture remains crisp. The preference test shows that 86.67% of panelists like this product. 2) The iron contain of green bean cookies increases 100% from the reference recipe namely peanut cake (from 16.15mg to 33.2mg).

FEED PREFERENCE RESPONSES OF SEVERAL AVIAN SPECIES FED ALFALFA MEAL, HIGH- AND LOW-SAPONIN ALFALFA, AND QUININE SULFATE

1983 ◽  
Vol 63 (3) ◽  
pp. 707-710 ◽  
Author(s):  
P. R. CHEEKE ◽  
J. S. POWLEY ◽  
H. S. NAKAUE ◽  
G. H. ARSCOTT
Keyword(s):  
Key Words ◽  
Japanese Quail ◽  
Preference Test ◽  
Avian Species ◽  
Quinine Sulfate ◽  
Dietary Level ◽  
Alfalfa Meal ◽  
Preference Responses

The response of male geese, turkeys, Japanese quail and chickens to dietary levels of 0.5, 1, 2.5, 5, 10, 20 and 30% alfalfa meal was measured, using a two-choice feed preference test. At each alfalfa level, the birds were given a choice between the alfalfa-containing diet and an alfalfa-free diet. At levels of 10% or more alfalfa meal, all species showed a significant (P < 0.05) preference for the alfalfa-free diet. At a dietary level of 5% alfalfa meal, all species except chickens discriminated against the alfalfa-containing diet and preferred the alfalfa-free diet. Geese discriminated against the alfalfa-containing diet at 2.5% alfalfa, while no species showed discrimination at alfalfa levels of 0.5 and 1%. The birds did not discriminate between low- saponin and high- saponin alfalfa-containing diets, each compared at alfalfa levels of 1, 5, 10 and 20%. Quinine sulfate was included at levels of 0.01, 0.05 and 0.1% of the diet; discrimination against the quinine-containing diets was noted, indicating that poultry can detect substances in the diet perceived as bitter by humans. Key words: Poultry, quinine, alfalfa saponins, feed preferences

Electron microscopic assays of restriction endonuclease cutting, exonuclease digestion, and hybridization

1984 ◽  
Vol 42 ◽  
pp. 686-687
Author(s):  
Mark Hannibal ◽  
Jacob Varkey ◽  
Michael Beer
Keyword(s):  
Electron Microscope ◽  
Low Temperature ◽  
Restriction Endonuclease ◽  
Double Helix ◽  
Test Material ◽  
Electron Microscopic ◽  
Exonuclease Iii ◽  
Dna Molecule ◽  
Linear Molecules ◽  
Exonuclease Digestion

Workman and Langmore have recently proposed a procedure for isolating particular chromatin fragments. The method requires restriction endonuclease cutting of the chromatin and a probe, their digestion with two exonucleases which leave complimentary single strand termini and low temperature hybridization of these. We here report simple electron microscopic monitoring of the four reactions involved.Our test material was ϕX-174 RF DNA which is cut once by restriction endonuclease Xho I. The conversion of circles to linear molecules was followed in Kleinschmidt spreads. Plate I shows a circular and a linear DNA molecule. The rate of cutting is shown in Figure 1.After completion of the endonuclease cutting, one portion of the DNA was treated with exonuclease III, an enzyme known to digest the 3' terminals of double helical DNA. Aliquots when examined in the electron microscope reveal a decreasing length of double helix and increasing bushes at the ends.

Applications of Transmission Electron Microscopy in the Characterization of Metal Machinability

1968 ◽  
Vol 26 ◽  
pp. 442-443 ◽  
Author(s):  
L.E. Murr ◽  
A.B. Draper
Keyword(s):  
Electron Microscopy ◽  
State Physics ◽  
Test Material ◽  
Milling Machine ◽  
Rotary Table ◽  
Solid State Physics ◽  
Materials Properties ◽  
Transmission Electron ◽  
Selection Of

The industrial characterization of the machinability of metals and alloys has always been a very arbitrarily defined property, subject to the selection of various reference or test materials; and the adoption of rather naive and misleading interpretations and standards. However, it seems reasonable to assume that with the present state of knowledge of materials properties, and the current theories of solid state physics, more basic guidelines for machinability characterization might be established on the basis of the residual machined microstructures. This approach was originally pursued by Draper; and our presentation here will simply reflect an exposition and extension of this research.The technique consists initially in the production of machined chips of a desired test material on a horizontal milling machine with the workpiece (specimen) mounted on a rotary table vice. A single cut of a specified depth is taken from the workpiece (0.25 in. wide) each at a new tool location.

Shoulder Pain at Work: Causation Analysis

2017 ◽  
Vol 22 (1) ◽  
pp. 11-16
Author(s):  
Joel Weddington ◽  
Charles N. Brooks ◽  
Mark Melhorn ◽  
Christopher R. Brigham
Keyword(s):  
Epidemiological Data ◽  
Case Law ◽  
Individual Case ◽  
Shoulder Injury ◽  
Work Related ◽  
Clear Cut ◽  
The Individual ◽  
Causation Analysis ◽  
Injury Causation ◽  
Relevant Factors

Abstract In most cases of shoulder injury at work, causation analysis is not clear-cut and requires detailed, thoughtful, and time-consuming causation analysis; traditionally, physicians have approached this in a cursory manner, often presenting their findings as an opinion. An established method of causation analysis using six steps is outlined in the American College of Occupational and Environmental Medicine Guidelines and in the AMA Guides to the Evaluation of Disease and Injury Causation, Second Edition, as follows: 1) collect evidence of disease; 2) collect epidemiological data; 3) collect evidence of exposure; 4) collect other relevant factors; 5) evaluate the validity of the evidence; and 6) write a report with evaluation and conclusions. Evaluators also should recognize that thresholds for causation vary by state and are based on specific statutes or case law. Three cases illustrate evidence-based causation analysis using the six steps and illustrate how examiners can form well-founded opinions about whether a given condition is work related, nonoccupational, or some combination of these. An evaluator's causal conclusions should be rational, should be consistent with the facts of the individual case and medical literature, and should cite pertinent references. The opinion should be stated “to a reasonable degree of medical probability,” on a “more-probable-than-not” basis, or using a suitable phrase that meets the legal threshold in the applicable jurisdiction.

Toy Preference Test

1971 ◽  
Author(s):  
Luis M. Laosa ◽  
Jere E. Brophy
Keyword(s):  
Preference Test
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