32 research outputs found
University of Maryland men's swimming and diving team, circa 1972
No full textUniversity of Maryland men's swimming and diving team, circa 1971-1972. The photograph includes (from left) Front - Bob Petrovich, Mike Rodgers, Frank Rapp, Gary Weber Second Row - Marv Levenson, Kevin Moore, Jim Clifford, Gary Goodner, Brad Glenn, Mickey Goodner, Paul Barrett, Barry Hartwyk, Mark Rodgers Third Row - Asst. Coach Don Quesada, Pete Pedersen, Paul McDonald, Rick Duschl, Barry Accornero, Charles Hoffman, Jim O'Connor, Frank Bartle, Chip Mathieson, Coach Bill Campbell Fourth Row - Winn Sherwood, Tom Schaeberle, Mike Kaiser, Bruce Will, Chuck Berke, Jack Hardcastle, Gene Pollock, Matt Glenn, Buster Yonyc
[Photograph 2012.201.B0500.0061]
No full textPhotograph used for a story in the Daily Oklahoman newspaper. Caption: "Author of the city's first 300 game this season is long-time city kegler Lynn Goodner.
A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors That Affect Eating Quality
No full textInternational audienceThe aim of this study was to understand the flavor components of eating quality of several strawberry ( Fragaria × ananassa Duch.) genotypes grown in Florida over two harvest seasons. Five selections and one cultivar of the University of Florida Breeding program as well as two new cultivars from Australia (Rubygem and Sugarbaby) harvested on different dates from the same grower were evaluated by sensory evaluation. Festival, the main strawberry cultivar grown in Florida, had low ratings for flavor and sweetness in January and March. Selection FL 00-51 and ‘Rubygem’ had relatively high and consistent ratings for flavor and sweetness compared with the other selections. Genotypes with low flavor ratings were always judged as “not sweet enough” by the panelists, thus linking flavor to sweetness preference. Instrumental analysis confirmed that typically these selections had low soluble solids content (SSC) and/or high titratable acidity (TA), thus explaining their lack of sweetness. Volatile compounds that varied only quantitatively did not seem to influence the flavor rating except for ‘Sugarbaby’. This cultivar contained between seven and 40 times less total ester content than the other selections and was disliked by panelists despite its high sugar content and perceived sweetness. It was perceived as having an artificial peach- or blueberry-like flavor. A principal component analysis was performed with chemical parameters (SSC, TA, and volatile content) and selections over the two harvest seasons. Chemical composition was mainly influenced by harvest date, except for FL 00-51. This selection maintained high volatile content and SSC throughout the seasons, explaining consistently high flavor ratings
A Comparison of Leadership Skills of Managers of High Performing Fast Food Units vs. Managers of Low Performing Fast Food Units
No full textThis Culminating Project will examine the difference in supervisory styles used by managers in high performing fast food units and those in low performing fast food units.
While management in its present form has existed only a brief time, countless attempts have been made to explain why some achieve good results and others poor results.
This study attempts to differentiate by demonstrating that managers of high performing units employ more appropriate supervisory styles than do those in low performing units.
In order to prove this assumption, responses were collected from ten fast food managers employed by Foodrnaker, Inc. (Jack-inthe- Box). Although it was not revealed to the participants, the company had identified five of them as top producers and the other five as low producers. They were asked to respond to supervisory situations which would measure the appropriateness of their responses on a Situational Leadership matrix. Results of the two groups would then be compared to demonstrate that high producers supervised in a different manner than low producers.
The author recognizes that even though the sample did represent over 25% of the managers in the company, its size limits conclusions of the Culminating Project only to the sample group. This cautions and guards against the generalization of the findings to other managers whether in the same industry or in different industries.
The research conducted does not support the hypothesis. The responses of both groups were similar. The success of the five high performers in this study could not be explained by a better use of supervisory styles as classified by the Situational Leadership model
Optimization of Strawberry Volatile Sampling by Direct Gas Chromatography Olfactometry
No full textInternational audienceThe aim of this work was to determine the most suitable sampling headspace technique for the study of strawberry (Fragaria ×ananassa Duch.) fruit aroma. The aromatic qualities of different headspace extracts of strawberry (‘Festival’) puree were evaluated using direct gas chromatography-olfactometry (D-GC-O), a technique that allows assessing global odor from solvent-free extracts without chromatographic separation. Two solid phase microextraction (SPME) extracts, with different types of fibers, polydimethylsiloxane/divinylbenzene (PDMS/DVB) and divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), and two static headspace extracts, with different phase ratios (ratio of gas to sample phase volumes), were evaluated using D-GC-O. A similarity test with three panelists allowed comparison of the odor of these extracts to that of strawberry puree. The results indicated that SPME using a DVB/CAR/PDMS fiber generated the most representative odor, a “green” impression and a strong “fruity” note. A fruity note was also obtained with the 10-mL static headspace extracts, which exhibited a volatile concentration that was higher than that in the 20-mL headspace. When comparing the aroma profile of each extract, the DVB/CAR/PDMS extract showed the highest concentration of methyl butanoate and ethyl butanoate, two key compounds in strawberry arom
Sensory Evaluation of new strawberry cultivars for potential use in fresh-cut fruit mixes during the winter month
No full textInternational audienc
