A reference methodology for conducting ontological analyses

The ontological analysis of conceptual modelling techniques is of increasing popularity. Related research did not only explore the ontological deficiencies of classical techniques such as ER or UML, but also business process modelling techniques such as ARIS or even Web services standards such as BPEL4WS. While the selected ontologies are reasonably mature, it is the actual process of an ontological analysis that still lacks rigor. The current procedure leaves significant room for individual interpretations and is one reason for criticism of the entire ontological analysis. This paper proposes a procedural model for the ontological analysis based on the use of meta models, the involvement of more than one coder and metrics. This model is explained with examples from various ontological analyses.

Instant messaging: A cross-country comparison of factors affecting adoption

This research-in-progress paper utilizes the Technology Acceptance Model (TAM) to determine whether differences exist in the adoption of Instant Messaging (IM) Technologies in Australia, China, Mexico and the USA. Despite significant differences in the technology needed to implement IM (e.g., software supporting Chinese language characters), few barriers exist to the adoption of IM given the environment is in place. We postulate that language interface technology, infrastructure, and culture affect the adoption of IM technology.

Particle formation during soy protein precipitation

The current success of soy foods is driving soy ingredient manufacturers to develop innovative products for food manufacturers. One such innovation is separating the soy proteins glycinin and beta-conglycinin to take advantage of their individual functional and nutritional properties. Precipitation by acidification is a low-cost method for separating these two proteins. Separation is achieved by preferentially precipitating glycinin at pH ~ 6 while beta-conglycinin remains in solution. Understanding the particle formation during protein precipitation is important as it can influence the efficiency of the precipitation process as well as subsequent downstream processes such as the particle-liquid separation step, usually achieved by centrifugation. Most of the previous soy protein precipitation studies are limited to precipitation at pH 4 as this is the pH range most commonly used in the commercial manufacturing of soy protein isolates. To date, there have been no studies on the particle formation during precipitation at pH > 5.Precipitation of soy protein is generally thought to occur by the rapid formation of primary particles in the size range of 0.1 - 0.3 microns followed by aggregation of these particles via collision to aggregates of size about 1 - 50 microns. The formation of the primary particles occurs on a time scale much shorter than that of the overall precipitation process (Nelson and Glatz, 1985). This study shows that precipitation of soy protein is indeed rapid. At high pH levels, binary liquid-liquid separation occurs forming a protein-rich heavy phase. The protein-rich phase appears as droplets which can be coalesced to form a uniform bulk layer under centrifugation forces. Upon lowering the pH level by the addition of acid, further protein is precipitated as amorphous material which binds the droplets together to form aggregates of amorphous precipitates. Liquid-liquid separation has been observed in many protein solutions but this phenomenon has only scarcely been reported in the literature for soy proteins. It presents an exciting opportunity for an innovative product. Features of the liquid-phase protein such as protein yield and purity will be characterized.