Abst rac t Traditional methods for explaining programs provide explanations by converting to English the code of the program or traces of the execution of that code While such methods can provide adequate explanations of what the program does or did, they typically cannot provide justifications of the code without resorting to canned-text explanations. That is, such systems cannot tell why what...

The Wooz tutor of the North Carolina A&T algebra tutorial dialogue project is a computer program that mediates keyboard-to-keyboard tutoring of algebra problems, with the feature that it can suggest to the tutor canned structures of tutoring goals and canned sentences to insert into the tutoring dialogue. It is designed to facilitate and record a style of tutoring where the tutor and student co...

Fresh, frozen, and canned vegetables all have their own unique set of benefits and drawbacks, but all contain vital nutrients, such as carbohydrates, protein, vitamins, minerals, and fiber, which are maintained through the respective processes. Canned and frozen versions are the most common processed vegetables. While processed vegetables can be more convenient, have a longer shelf-life, and ar...

The thermal processing of canned food is the most important step in the canning procedure. Retort operating procedures must ensure that uniform processing temperature is achieved and maintained throughout the locations of the canned containers during the process. In this study, temperature distribution tests have been used as a means of verifying the temperature uniformity around the containers...

High-field 31P NMR (202.2 MHz) spectroscopy was applied to the analysis of 59 samples from three grades of olive oils, 34 extra virgin olive oils from various regions of Greece, and from different olive varieties, namely, 13 samples of refined olive oils and 12 samples of lampante olive oils. Classification of the three grades of olive oils was achieved by two multivariate statistical methods a...

A total of 30 samples Atlantic bluefin tuna were analysed for mercury concentration. Relationships between content and age, Fulton’s condition index (K) fat statistically evaluated. The effect muscle status (raw, pre-canning, canned) on was also investigated. average was: 1.185 ± 0.662 mg/kg in raw, 1.481 0.893 pre-canning 1.393 0.882 canned samples, respectively. Canning promotes a significant...

Sporeformers isolated from a commercially canned food were identified as Bacillus cereus, lactose-positive variants. The thermal resistance of spore crops produced from each of two representative cultures was determined in 0.067 M phosphate buffer at pH 7.0. The D12,A, values for one isolate were approximately 0.03 min (z = 9.9 C), whereas the D121.1 values for the other isolate were 2.35 min (...

We present a system for public interaction during presentations of non-interactive readymade (canned) materials such as films or pre-composed performances. Using concepts of user back-channeling, moderator and shared canvas, the system allows a significant part of an art piece that is actually happing “in the heads” of the audience to be shared in parallel or in sequential manner with the main ...