Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan
Samin is traditional cooking o il produced using the butter made fro m the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samp les collected fro m local market, preparation of Samin at the laboratory level and evaluation its quality. The mo isture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samp les. However, the saponification value, density, viscosity, melt ing point and refract ive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LM S sample and the other samples. It is highly reco mmended to imp rove production of samin under controlled hygienic conditions.
Sensory Properties of Traditionally-Fermented Buttermilk (Omashikwa) Processed in Namibia
Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Namibia, P/Bag 13301, Windhoek, Namibia. 
An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable sensory quality, hygiene and unattractive presentation to consumers. Sensory evaluation scores of 9 samples of traditional fermented buttermilk and control buttermilk from ten panelists for appearance, smell, taste and consistency on a 5-point hedonic scale were subjected to analysis of variance (ANOVA) to judge whether or not differences existed for various characteristics (p J Food Tech in Africa (2002) 7, 52-54
Work, Status, and Income: Men in the American Occupational Structure since the Late Nineteenth Century
The historical record rarely presents researchers with precisely the evidence they desire. This is particularly true for social historians and like-minded scholars, whose subjects left precious few signs of their passing. Consequently, certain data have borne a disproportionate evidentiary load in social-historical research. The occupation a person pursued is one key piece of information on which scholars have come to depend. Our understanding of the historical social structure and where people fit into it is bound up with the interpretation of occupations. But this reliance on occupation as the primary social locator in historical research depends on some largely unexamined premises. Whether scholars group occupations or convert them into numerical status measures, they make assumptions about the nature of the occupational structure. When researchers incorporate change over time into their analyses, they suggest that the meaning of occupations remained stable for the purpose of measuring social mobility, class position, or group status-attainment. This assumption has been the subject of little discussion and even less research. For all the use to which historians have put occupation, there has been little effort to assess systematically its stability as a social or economic indicator.