In this study, we develop a theoretical model that predicts an inverted-U relationship between multitasking and performance. The model is tested with a controlled experiment using a custom-developed application. Participants were randomly assigned to either a control condition, where they had to perform tasks in sequence, or an experimental condition, where they could discretionarily switch tas...

Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an extensive metabolite target analysis of more than 100 different compounds was performed through a ...

The local theory of the critical lines of 2D and 3D Gaussian fields that underline the cosmic structures is presented. In the context of cosmological matter distribution the subset of critical lines of the 3D density field serves to delineate the skeleton of the observed filamentary structure at large scales. A stiff approximation used to quantitatively describe the filamentary skeleton shows t...

The control of slag foam that is produced during the Basic Oxygen Furnace (BOF) process has been subject significant research. behaviour foams complex. Hence, in dynamic BOF challenging. Acoustic analysis one most promising methods for indirect measurement height. This paper reviews different studies on fundamental acoustics liquid and various acoustic related to determining height process. Stu...

To develop a method for organic gluten-free (GF) sourdough bread production, a long-term and original wheat sourdough was refreshed with GF flours. The dynamics of the sourdough microbiota during five months of back-slopping were analyzed by classical enumeration and molecular methods, including PCR-temporal temperature gel electrophoresis (PCR-TTGE), multiplex PCR, and pulsed field gel electro...

Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufactures were analyzed by culture-independent pyros...

Gap detection has been used as an evaluation tool for temporal processing in subjects with sensorineural hearing loss (SNHL). However, the results from other reports are varied making it difficult to clearly define the impact of SNHL on the temporal processing ability of the auditory system. Specifically, we do not know if and how a high-frequency hearing loss impacts, presumably through off-ch...

The manufacture of fermented milk products has a long history, and these were initially produced either from spontaneous fermentation or using batch previously product, that is, back-slopping. Milk different mammal species traditionally been used for the products. Cow’s is basis most dairy around world. other mammals, including sheep, goat, camel, mare, buffalo, yak may have historically more i...

The exploitation of by-products is a key factor to increase the sustainability agri-food chain and fermentation simple eco-friendly process for achieving safe suitable food materials. In this study, we investigated possibility manage spontaneous blends made with different proportions two side streams (bovine acid whey sunflower press cake powder) through application back-slopping technique mixe...