We investigated differences between older and younger adults in interpreting metaphors describing emotions (e.g., "Joe was crashing thunder," meaning that he was angry). Subjects selected emotional interpretations and explained the basis of their selection for 12 metaphors. Twenty-four older and 24 younger adults read metaphors that described emotions. The group performed identically when selecting interpretations, but older adults were more likely to make up stories about the person named in the metaphor to explain the metaphor than were younger adults, who focused on attributes of the metaphoric terms. These findings suggest that observed adult age differences in metaphor comprehension reflect methodological factors and may reflect cognitive style differences.
The previous paper in this series covered organoleptic and Vitamin C assessments of vegetables blanched and/or cooled in various salt and sugar solutions, and stored at -18°C for up to 12 months. 'This paper deals with the effects of these additives on percentage conversion of chlorophyll to phaeophytin after blanching or after storage. Dietrich's method (1958) was used for the assays.Results indicated that a number of salts (NaC1, KC1, Na,SO,, K,SO,) added to blanching water had little effect on pH, but could cause a considerable reduction in the amount of chlorophyll conversion ip spinach and sprouts. Levels of NaCl above 1.2% in tap blanching water abd the addition of 1.2% NaCl to the cooling water were less effective thah the addition of 1.2% salt to the blanching water. During serial blanching in 1.2% NaCl tap water, chlorophyll retention was highest after the first blanch. I n peas and runner beans 1.2% NaCl added to tap blanching water caused little reduction in chlorophyll conversion, but during 9 months storage the beneficial effect of the salt was maintained in the uncooked material. 0.25% sodium carbonate had the greatest effect in increasing p H and in reducing chlorophyll conversion. 0.25% sodium bicarbonate reduced conversion to the same extent as 1.2% NaC1, but induced an increase in pH. Using distilled water, levels of conversion were much higher, and the 1.2% NaCl treatments had a greater effect. Sucrose was not effective in preventing conversion.
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