A prototype system for automated assessment of biscuit bake has been developed. The system employs monochrome imaging and histogramming techniques to classify product samples as underbaked, correctly baked or overbaked. Two products have been investigated. Product \A" exhibits uneven browing due to the formation of blisters. An intensity histogram suitably characterises the overall browning and...

This essay proposes a semantic analysis of biscuit-conditionals, such as Austin’s classic example ‘‘there are biscuits in the cupboard if you want some’’. The analysis is grounded on the ideas of contextual restrictions, and of non-character encoded aspects of meaning, and provides a rigorous framework for the widespread intuitions that (i) the if-clause in a biscuit-conditional is truth-condit...

Sir, Dietary fat intake, especially saturated fat, has long been associated with both coronary heart disease risk factors and obesity. In addition, consumption of high levels of sugar and other refined carbohydrates has been reported to cause an increase in blood triglycerides. High triglyceride levels in the blood have also been associated with coronary heart disease and hypertension. Hyperten...

s on Human Factors in Computing Systems (2012), ACM, 2767-2770. Gilligan, R., 2000. Adversity, resilience and youngpeople: The protective value of positiveschool and spare time experiences.Children and Society 14, 1, 37 -47. Harlan, M.A., Bruce, C.S., and Lupton, M., 2014.Creating and sharing: Teens' informationpractices in digital communities.".Information Research 19, ...

Malnourished children under treatment in the wards of the Infantile Malnutrition Research Unit, Kampala, have for several years received biscuit meals made largely from groundnuts, with smaller quantities of maize and wheat flours, cottonseed oil, sugar and skim-milk powder. The meals have been of two chief kinds. In the first, 8 or 15 yo skim-milk powder was cooked with the other ingredients, ...

This study aimed to investigate the effects of some snack foods on plaque pH in children with different levels of mutans streptococci (MS). Six children, aged 9-12 years, with low (<10(4)) and 6 children, aged 10-12 years, with high (>106) numbers of MS/ml saliva participated in the study. Dental plaque pH changes, after the consumption of milk chocolate, sweet biscuit, instant noodle, sticky r...

This study started to characterise the cognitive processes by which physical effects on the senses are transformed into quantitative judgments about conceptualised aspects of a food. Using words provided by assessors, discriminations of a shortbread biscuit's fracturing patterns during eating from each assessor's internal norm were measured for the initial steps of denting, biting and crushing ...