This study investigated the reliability and concurrent validity of active shoulder elevation in the scapular plane (scaption) using a digital inclinometer and goniometer. Two investigators used a goniometer and digital inclinometer to measure scaption on 30 asymptomatic participants in a blinded repeated measures design. Good reliability was present with intraclass correlation coefficients (ICCs) for intrarater reliability of goniometry = 0.87, intrarater digital inclinometry = 0.88, interrater goniometry = 0.92, and interrater digital inclinometry = 0.89. The minimal detectable change (MDC95) for the interrater analysis indicated that a change equal to or greater than 8 degrees for goniometry and 9 degrees for inclinometry is required to be 95% certain that the change is not due to intertrial variability or measurement error. The concurrent validity between goniometry and digital inclinometry was excellent with an ICC value of 0.94 for both raters. The 95% limits of agreement suggest that the difference between these two measurement instruments can be expected to vary by up to ±11 degrees. The results support the interchangeable use of goniometry and digital inclinometer for measuring scaption. Clinicians and researchers should consider the MDC values presented when interpreting change during subsequent measurement sessions.

No abstract

Milk fat is composed of 97-98% triacylglycerols and 2-3% minor polar lipids. In this study triacylglycerols were chromatographically separated from minor components. Isolated diacylglycerols from the polar fraction were also added back to the milk fat triacylglycerols. The crystallization behaviors of native anhydrous milk fat (AMF), milk fat triacylglycerols (MF-TAG), and milk fat triacylglycerols with diacylglycerols added back (MF-DAG) were studied. Removal of minor components and addition of diacylglycerols had no effect on dropping points or equilibrium solid fat contents. Presence of the minor components, however, did delay the onset of crystallization at low degrees of supercooling. Crystallization kinetics were quantified using the Avrami model. Sharp changes in the values of the Avrami constant k and exponent n were observed for all three fats around 20.0°C. Increases in n around 20.0°C indicated a change from one-dimensional to multidimensional growth. Differences in k and n of MF-DAG from AMF and MF-TAG suggested that the presence of milk fat diacylglycerols changes the crystal growth mechanism. Apparent free energies of nucleation (∆G c,apparent ) were determined using the FisherTurnbull model. ∆G c,apparent for AMF was significantly greater than ∆G c,apparent for MF-TAG, and ∆G c,apparent for MF-DAG was significantly less than those for both AMF and MF-TAG. The microstructural networks of AMF, MF-TAG, and MF-DAG, however, were similar at both 5.0 and 25.0°C, and all three fats crystallized into the typical β′-2 polymorph. Differential scanning calorimetry in both the crystallization and melting modes revealed no differences between the heat flow properties of AMF, MF-TAG, and MF-DAG.

Butter and milkfat are examples of plastic materials for which texture is a critical factor in determining functionality and consumer acceptance. The methods by which butter rheology is characterized are discussed, including large deformation techniques such as cone penetrometry, compression, sectility and extrusion, and methods which involve testing at low levels of strain. Correlations between instrumental tests and sensory-evaluated properties of the fats are explored. Rheological properties, including hardness, spreadability, setting, work softening, and thixotropy are described, and the models which have been proposed to characterize these behaviors are reviewed. Techniques which have been devised recently to quantitatively relate structural measurements to rheology are also examined. Modification of butter's rheological properties can be accomplished through alterations in composition or in the manufacturing process. These approaches are discussed and evaluated.

No abstract

This paper is the characterization of a new material comprised of oil, water, monostearin and stearic acid, which can be used as a heart-friendly, low-saturate, trans fatty acidfree spreadable fat and shortening. Oil-water-monstearin mixtures formed a gel above 2% monostearin and 30% water and were stable over a month's time. An increase in the storage modulus (G′), and peak melting temperature (T m ) was observed over time, which suggests a slow change in structure to a more solid form. Powder x-ray diffraction measurements at temperatures above the Krafft temperature of the monglyceride (57°C) indicated the existence of a lamellar liquid crystalline phase L a ð Þ with a (001) reflection occurring at 50 Å. In addition to the 50 Å reflection at small angles, a wide angle reflection at 4.2 Å was observed upon cooling below 60°C, indicating a transition from the L a to the L b phase, which upon storage at 22°C for one day converted to the coagel, or β-gel phase.

More than 14,000 children are diagnosed with cancer in the United States each year. Prolonged, intensive treatment protocols disrupt the entire family, including siblings. Here, we employed grounded theory methodology to examine the experiences of 30 nonbereaved adolescent siblings of children receiving cancer treatment. The central organizing theme of the emergent data is "creating a tenuous balance." Contributing themes include (a) knowing something is seriously wrong, (b) figuring out the meaning of cancer, (c) adapting to changes in personal and family life, and (d) handling emotional reactions to cancer. Overall, findings suggest an ongoing, active process by which siblings notice and adapt to the many unexpected and taxing aspects of their brother's or sister's cancer diagnosis and treatment, including shifts in how the family system operates. Findings highlight the important role of siblings in family-centered cancer care. Future, larger scale research should develop targeted interventions for these siblings.

Vegetable oil-based organogels were formed using ricinelaidic acid (12-hydroxy-9-trans-octadecenoic acid, REA). Gelation kinetics, gel structure, and stability were studied. Gelation occurred with as little as 0.5% (w/w) REA, depending on temperature and oil composition. Phase diagrams were constructed using canola, sesame, and DAG oils. Lower gelation tendencies were correlated with the presence of potential hydrogen-bonding moieties in the oils. REA concentration had a significant influence on gelation kinetics and gel rheology. At 5°C, the 0.5% canola oil gel behaved like a weak, viscoelastic network composed of entangled strands. Between 1.0 and 5.0% REA, solid-like, viscoelastic gels were formed. The 24-hour G ′ LVR (storage modulus in the linear viscoelastic region) was highly dependent on concentration and less so on temperature. Values for gelation time indicated a change in behavior below 2% REA and above 20°C. Polarized light microscopy revealed that the gels were formed through the interactions of long, thin, and birefringent fibers. Structural analysis using X-ray diffractometry (XRD) indicated the presence of repeating REA dimers and increasing order with concentration and gel storage time. Increases in gel opacity, birefringence, XRD scattering, and fiber clustering were observed during storage.