Four experiments were conducted to assess the relationships between judgments of the perceived texture of foods by trained and consumer panelists. In Experiment 1, no differences were observed between trained texture profile panelists and naive consumers in a similarities scaling task. In Experiments 2 and 3, good linear correlations were observed between scalar judgments of texture, although a broader perceptual range was evidenced for trained panelists. In Experiment 4, psychophysical exponents of texture were found to be larger for trained than for consumer panelists, and judgments of acceptability also differed between the two groups. It was concluded that, through experience, trained texture profile panelists develop a broader perceptual range of textured, but that regression equations can be developed to relate these data to consumer data.

This report explores the possibility that heat plays a role in the penetration of cloth ballistic panels by 0.22 caliber projectiles. We postulate that heat is generated by friction between the surface of the projectile and the yarns, between yarns, and between filaments within a yarn in advance of and in the path of the projectile. Evaluations by light microscopy, polarized light microscopy, and scanning electron microscopy show heat- induced damage in fibers in the path of and several layers preceding the layer at which a 0.22 caliber projectile comes to rest. Polarization microscopy of impacted yarns reveals differences in birefringence within the fibers close to the hole made by the projectile compared with the same fiber at a greater distance from the hole. Heat is an energy sink, and depending on how, when, and where it is generated, can degrade the ballistic performance of the yarns. The quantitative importance of heat in affecting ballistic panel performance is elusive: consequently, the discussion presented here is largely qualitative.

Specimens of fresh and cooked fish fiiets of a variety of species were compressed by an Instron Universal Testing Machine. The output, converted to true stress-strain relationships, revealed an initial linear portion up to 20-40s strain. This enabled the calculation of the modulus of deformability from the slope. The curve continuation was concave upwards in raw specimens, most likely because of the development of hydrostatic pressure. In cooked specimens the continuation was mostly concave downward, possibly an indication of structural disintegration. Variations in the calculated moduli were large along the same fillets and among fillets of the same species.