• Gen Stat 16 Free

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§15A-2010 to. 2012, the Racial Justice Act, because race was a significant factor in the prosecution's use of peremptory strikes in North Carolina. Has allowed the admission into evidence of the prosecutors' affidavits, the Court overrules. Robinson's objections and denies the motion to limit Katz's testimony. Introduction to GenStat for Windows 1 – GenStat Basics 1 1. GenStat Basics The aim of this introductory tutorial is for the user to become familiar with the. The record closed upon receipt of the Petitioner's Proposed Findings on Feb. On April 13, 2004, Counsel for Respondent was instructed to prepare a. §§ 110-88, -90, -90.2, -91, -93, -94, -102.2, 105, -105.2; N.C. § 150B; 10A NCAC 09. 0201,.0302,.0400,.1700,.2000, and.2200.

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Gen Stat 16 Free

Abstract The variation in sensory texture of four types of commercial biscuits as a function of water activity, using both a trained sensory panel and a consumer panel, was studied. The biscuits were: (a) like toasted bread, aerated and sweet; (b) cracker from whole-wheat flour; (c) cracker from normal flour; (d) sweet biscuit, vanilla flavored. Texture changes were discriminated better when tested in the mouth than manually.

The transition from crisp to noncrisp was gradual and continuous, and could be adequately modeled using Fermi's equation. The sensory perception of crispiness loss depended on how it was measured: for ‘crisp with molars’ the loss occurred at a lower water activity than for ‘noise'. The water activities at which consumers found the crispiness ideal were different for each type of biscuit, showing that the moisture content of a biscuit should be adjusted at particular values for each product to satisfy consumer preferences. The correlation of sensory acceptability versus ‘crispiness with molars’ showed one of the biscuit types to be an outlier, while the rest were well correlated. Differences between biscuits in relation to their textural changes with a w can be explained by differences in their microstructure, degree of starch gelatinization and gluten development. Ancillary Article Information.