Pilot plant scale production of protein from catfish treated by acid solubilization/isoelectric precipitation.
Catfish fillets were minced and acid (pH 3.0) solubilized in dilute conditions (1:9). Insolubles were removed by centrifugal force (3000 xg) and the soluble protein was recovered by isoelectric precipitation (pI approximately 5.4). Moisture and NaCl of the batters were equilibrated to 78% and 2%, respectively. Samples were stuffed into casings, cooked, and chilled. Proximate composition, color, cook yield, water holding ability (WHA), and texture profile analysis (TPA) were determined. Treatment of catfish protein by the solubilization process removed 74% of the fat. In addition, gels from treated protein were less red (-1.61 compared with -1.06) and yellow (6.58 compared with 7.09). There was no difference in whiteness (72.0 compared with 71.8) of gels or in percent cook yield (94.6% compared with 95.0%) between treated protein and the control, respectively. The WHA of gels made from control protein was 0.73 g/g protein higher than treated. The texture analysis indicated that treated proteins had significantly higher hardness (1193 g compared with 1046 g), springiness (0.919 compared with 0.897), chewiness (0.701 compared with 0.584), and cohesiveness (0.637 mJ compared with 0.619 mJ). The resilience was equivalent for both treated and control gels. The results indicated the protein solubilization process produced a low fat protein product with good gel strength properties.
The histochemical demonstration of soya products in foodstuffs
Summary 
 
A histochemical staining method for showing the carbohydrate constituents of plant tissue was applied to dried soya bean, textured soya proteins and commercial meat and cereal products containing soya. A description including photomicrographs of the cellular material characteristic of soya bean and its products follows. This shows the incorporation of cellular elements in textured soya products and in foodstuffs to which material of soya origin had been added.
How Does the Keyword Method Affect Vocabulary Comprehension and Usage? Report from the project on Studies in Language: Reading and Communication. Working Paper No. 278.
THE KEYWORD METHOD of vocabulary learning involves forming a linkage between a to-be-learned vocabulary word and a familiar English word that sounds like part of the to-be-learned item (the keyword). Then the learner forms an interactive image between the keyword and definition referents. In previous research, the keyword method has been found to facilitate students' recall of definitions, given vocabulary items. In this study, use of the method was also shown to increase comprehension of English vocabulary in context, as well as usage of that vocabulary in a novel context.