Both a holistic and external focus of attention enhance the learning of a badminton short serve.

Attentional focus research consistently demonstrates a benefit of an external focus relative to an internal focus. However, this dichotomous comparison may oversimplify the variety of attentional focus strategies a learner uses when acquiring a motor skill. Recent research suggests a holistic focus of attention provides a similar benefit over an internal focus in performing a standing long jump, but the generalizability of this effect is unknown. The purpose of this study was to determine how an internal (IF), external (EF), and holistic focus (HF) and control condition impact the learning of a badminton short serve. Novice participants (N = 60) were randomly assigned to IF, EF, HF, or control groups. They practiced the badminton short serve for 150 trials over 5 days and completed retention and transfer tests 48-h post-acquisition. Serve accuracy was analyzed in separate repeated-measures ANOVAs for acquisition and pretest/retention/transfer. All groups improved accuracy through acquisition with the HF group serving more accurately than the IF and control groups. In retention, the HF and EF group served more accurately than the control group, and in transfer, the HF group was more accurate than the IF and control groups. The present findings suggest a benefit of both a holistic and external focus in the learning of an accuracy-based task.

Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum.

Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudoplastic behavior with a highly interconnected elastic gel structure. The mechanical strength as well as other textural properties of the alginate and basil seed gum network was functions of its stoichiometry with calcium ions. Whereas alginate/guar gels showed an elongated globular denser structure as determined by SEM, the BSG/guar gels showed a rigid cubic as the pieces of a puzzle, presenting a softer and weaker gel structure. The alginate/guar gels showed less porosity without syneresis or shrinkage during storage as supported by its high elasticity and rigidity.

Optimization of textural characteristics of restructured pimiento strips by response surface methodology.

In this study, the effect of guar gum (0.5%-1% w/w), sodium alginate (1%-2% w/w), and calcium chloride (2%-8% w/w) on textural properties of restructuring pimiento strips (RPS) was investigated. The gums were added to the pimiento strip formula, and different quality attributes including rupture force, energy to fracture, hardness, adhesiveness, cohesiveness, springiness, and chewiness were determined. Based on the textural properties of RPS, it was optimized by response surface methodology. All the textural properties of RPS were found to be significantly affected by alteration in guar gum, sodium alginate, and calcium chloride. The regression models for product's response like rupture force and energy to fracture were highly significant. Results showed that restructured pimiento strip formula containing guar gum 1% w/w along with sodium alginate 2% w/w and 8% calcium chloride improved the textural and tensile properties. According to the RSM results on the textural properties of RPS, it is feasible to achieve the high elasticity and rigidity of pimiento strips as well as obtain the ability to tolerate thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization that would be investigated in another work.

Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels.

Textural, mechanical, microstructural, and thermal properties of reconstituted pimiento alginate-guar gels subjected to thermal and mechanical stresses during pasteurization process were investigated. Alginate-guar gelling system at ratio 2:1 at different calcium chloride concentrations (2-8%) and varying acid conditions including citric and lactic acid 1% were evaluated. Textural profile analysis parameters viz. hardness, springiness, gumminess, cohesiveness, adhesiveness as well as mechanical properties, structural, thermal, and morphological characteristics of pimiento strips were examined. Gel strength and elasticity of pimiento strips were increased at higher calcium levels. Fracturability was decreased clearly revealed the gel system, regain its strength in spite of high pulp content (25%) and can maintain its own structure. Increase in hardness and reduction in springiness showed loss of elasticity, which may be attributed to the gel shrinkage during thermal processing, making it more compact and dense. Therefore, the restructured pimiento strips were completely thermo stable at pasteurization temperature. By increasing alginate and calcium level in the pimiento strip, glass transition temperature was reduced from 112 to 98°C. Fourier transform infrared spectroscopy studies confirmed that the gel network structure at acidic conditions was stable and acid type did not has significant effect on the chemical interactions. The microstructural results showed ellipsoidal and compact structure in which can be an evidence of high elasticity and rigidity of pimiento gels. These results completely approved the high elasticity and rigidity of the pimiento strips and their ability to sustain successfully thermal and mechanical stresses with appreciable textural integrity during processing such as pasteurization. PRACTICAL APPLICATIONS: Restructured pimiento strip for stuffing into cocktail olives is a challenging problem in binary composite hydrogels of alginate and guar gum. The strips should be designed to be strong enough to handle mechanically and cut easily without tearing. Furthermore, it had to withstand to pasteurization process and be flexible to bend like a hairpin into the pit hole of olive. In addition, it also had low syneresis and shrinkage that the strips not fall out of the olive hole during storage. In the view point of marketing and nutritional aspects, it is more advantageous to develop a restructured fruit gel systems several times higher than the limiting 10% pulp because of its weak structure. Therefore, alginate-gel systems containing 25% pimiento pulp were evaluated at different levels of calcium chloride and thermal processing.