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that is involved in increasing the tenderness of fresh meat and in in uencing fresh meat water-holding capacity (Huff-Lonergan and Lonergan 2005). Because -calpain and m-calpain enzymes contain both histidine and SH-containing cysteine residues at their active sites, they are particularly susceptible to inactivation by oxidation (Lametsch et al. 2008). Therefore, oxidizing conditions in postmortem muscle lead to inactivation or modi cation of calpain activity (Harris et al. 2001; Rowe et al. 2004a, b; Maddock et al. 2006). In fact, evidence suggests oxidizing conditions inhibit proteolysis by -calpain, but might not completely inhibit autolysis (Guttmann et al. 1997; Guttmann and Johnson 1998; Maddock et al. 2006). In postmortem muscle, there are differences between muscles in the rate that postmortem oxidation processes occur (Martinaud et al. 1997). It has been noted that differences in the rate of oxidation in muscle tissue are seen when comparing the same muscles between animals and/or carcasses that have been handled differently (Juncher et al. 2001). These differences may arise because of differences in diet, breed, antemortem stress, postmortem handling of carcasses, etc. In fact, there have been reports of differences between animals and between muscles in the activity of some enzymes involved in the oxidative defense system of muscle (Daun et al. 2001). Therefore, there may be genetic differences in susceptibility to oxidation that could be capitalized on to improve meat quality. It is reasonable to hypothesize that differences in the antioxidant defense system between animals and/or muscles would in uence calpain activity, proteolysis, and thus tenderization. Exposure to oxidizing conditions (H2O2) under postmortem-like conditions inhibits calpain activity (Carlin et al. 2006). In a series of in vitro assays using either a uorescent peptide or puri ed myo brils as the substrate it was shown that the presence of oxidizing species does signi cantly impede

Variable Selection and Weighting 175 Variable Standardization 176 Selecting the Number of Clusters 177 Validation of the Clustering Results 179 DISCUSSION AND EXTENSIONS 181 Use of Clustering in Psychology and Related Fields 181 Relationship to Data Mining 181 Software Considerations 182 REFERENCES 182

TABLE 5.3 Geography United States, Europe, and most other countries Spain France Operating Frequency Bands Regulatory Range (GHz) 2.4000 2.4835 RF Channels f=2402+k MHz (k=0, y, 78) f=2449+k MHz (k=0, y, 22) f=2454+k MHz (k=0, y, 22)

12000 10000 8000 6000 4000 2000 0 1 2 3 4 5 6

After performing these steps, you can execute the ShowDialog procedure to display the UserForm. Clicking any of the CommandButtons (except the OKButton) executes the ButtonGroup_Click procedure. Figure 15-10 shows an example of the message displayed when a button is clicked.

(a) rk(A)

We then have the following inequality for any portfolio sequence {bi }n , i=1 with Sn (xn ) de ned as in (16.104): min n Sn (xn ) K Sn (xn ) =

To remove variables from the Watch list:

Set OneCell = Range(RefEdit1.Text).Range( A1 ) As I discuss in 12, you can also use VBA s InputBox function to allow the user to select a range.

Enterprise Network Management Three issues need careful considerations in implementing emerging enterprise network management (ENM) options:

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water molecules will dissociate to release suf cient hydroxide ions to balance the positive charge exerted by the major cations. In natural groundwaters, alkaline pH values most commonly lie in the range 8.5 9.0. This is a common range in many con ned limestone aquifers, for instance. Few natural hydrogeological settings yield strongly alkaline waters. Two exceptions are: deep-seated groundwaters, long isolated from the atmosphere, which have equilibrated with a category of igneous rocks ( ultrabasic rocks ) which contain abundant calcium-rich silicate minerals (e.g. Barnes et al. 1978); and groundwaters emerging from lime-rich coaly mud beds previously subject to spontaneous combustion, forming natural quick lime (Khoury et al. 1985). These waters typically have pH values as high as 12.5, and an overall solution chemistry dominated by Ca2+ as the major cation and OH as the major anion. Again, some perspective on the pH values typical of these alkaline groundwaters is afforded by comparison with some everyday substances, for instance milk (pH ~ 7), sea water (8), baking soda (9), and domestic bleach (11). Three aspects of pH value interpretation deserve special emphasis.

Figure 8.1 Schematic depiction of a feedback loop, the basic unit of cybernetic control. In such a loop a sensed value is compared to a reference value or standard, and adjustments are made in an output function (if necessary) to shift the sensed value in the appropriate direction.