Mead Research Articles

THE BEGINNING OF SYMBOLIC INTERACTIONISM: THE SOCIAL PSYCHOLOGY OF G. H. MEAD

Цель. В статье предложен анализ философско-социологических воззрений одного из основоположников теории символического интеракционизма – Дж.Г. Мида. Основная цель исследования – прояснить, почему концепция Джорджа Герберта Мида чаще всего обозначается как социальная психология или как социальный бихевиоризм. Метод или методология проведения работы. Метод исследования – историко-философский анализ, результатом которого выступает философская реконструкция теории Дж. Мида с использованием приемов герменевтического толкования текста. Результаты. Рассматривая феномен поведения, Дж. Мид приходит к выводу о социальной обусловленности последнего, тем самым утверждая, что именно взаимодействие между индивидами выступает как условием формирования поведения, так и условием генезиса самости. Именно поэтому, ибо Я зависит от Другого, концепция, предложенная Дж. Мидом и получившая широкое распространение благодаря его ученикам, принадлежит такому направлению мысли как социальная психология. Область применения результатов. Результаты, полученные в настоящей статье, могут быть применены в таких фундаментальных областях как философия, теоретические социология и психология.

Effect of heat treatment and storage conditions on mead composition.

The effects of heat treatment and storage conditions on the composition of pure mead (honey wine) made from only honey and water were investigated. Heat treatment experiments were performed at 7 different temperatures ranging from 40°C to100°C with 10°C increments for 60min. Storage condition experiments were performed at room temperature (20-25°C) in daylight without direct sunlight and in darkness in a refrigerator at 4°C for 1, 2, 4 and 12weeks. The parameters evaluated were phenolic compounds, peak area of unidentified compounds, 5-hydroxymethylfurfural content and antioxidant capacity. Significant changes in compound content were observed in the case of 6 identified compounds and 9 unidentified compounds. However, the antioxidant activity was not affected by the heat treatments or storage at room temperature.

George Herbert Mead [‘On the Colonization of Hawai’i’

George Herbert Mead [‘On the Colonization of Hawai’i’

Our Mead

Our Mead

Mead’s Creative Network, Upstream and Downstream

Mead’s Creative Network, Upstream and Downstream

George Herbert Mead as a Macro-Sociologist: The Promise Unfulfilled?

George Herbert Mead as a Macro-Sociologist: The Promise Unfulfilled?

In Search of Lost Mead

In Search of Lost Mead

A Look Back at George Herbert Mead

A Look Back at George Herbert Mead

Gesture, Act, Consciousness. The Social Interpretation of the Self in George Herbert Mead

Gesture, Act, Consciousness. The Social Interpretation of the Self in George Herbert Mead

Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead

The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by methods of basic chemical analysis and gas chromatography after 15 days of fermentation. Individual yeast strains produced various metabolites in different concentrations under the same fermentation conditions which significantly influenced the final secondary aroma of mead. Higher concentrations of acetaldehyde and 1-propanol, associated with S. cerevisiae var. bayanus MM-R2 considerably distinguished this strain from the others, whereas the difference between strains S. cerevisiae var. bayanus FM-R-Fix1 and MT-R1B was characterised by the production of ethyl hexanoate, ethyl octanoate (FM-R-Fix1), and isobutyl alcohol (MT-R1B).

Alcohol: A History. By Rod Phillips (Chapel Hill, 2014) 384 pp. $30.00 cloth $29.99 e-book

<i>Alcohol: A History</i>. By Rod Phillips (Chapel Hill, 2014) 384 pp. $30.00 cloth $29.99 e-book

The Collected Letters of Henry Northrup Castle ed. by George Herbert Mead, Helen Castle Mead (review)

The Collected Letters of Henry Northrup Castle ed. by George Herbert Mead, Helen Castle Mead (review)

Study on the fermentation technology of honey wine

Wild honey from Shen Nongjia was used as raw materials with homemade purebred Aspergillus Niger koji,sake brewing yeast as yeast-starter to brew honey wine. Through single factor experiment and response surface analysis,optimal brewing processing was optimized. Results indicated that the optimal fermentation parameters were honey juice was 24%,yeast-starter addition amount of 32%,Thiazote amount of 0.2g·L-1,fermentation temperature of 25℃,fermentation time of 14 d. The produced wine was relatively prominent,strong aroma,harmonious wine body with enjoyable aftertaste,nutrient-rich,alcohol content as high as 14 ~15% vol,total acid 6.5~6.8g/L,remaining sugar 6~7g/L,sensory evaluation 95.

Honey Sterilization and Mead Production

The objective of this study was to evaluate the effects of fast freezing on honey, the main raw material of mead making. Polyϐloral honey was subjected to fast freezing process and after that fermented into honey wine. The fast freezing process was made at a temperature of -80° for one hour. Microbiological condition of honey was tested in order to prevent the contamination of honey must used in fermentation. The sample was inoculated on DRBC agar cultures and compared with a non-freezed sample of polyϐlo ral honey. On freezed agar plate there were not identiϐied any susceptible colonies of yeasts and mold. No sign iϐicant difference in organoleptic properties due to freezing treatments was observed in the ϐinal product -mead (ho ney wine).

Optimisation of the characteristics of the elasto–damping elements of a passenger car by means of a modified Nelder–Mead method

A motor vehicle is a complex oscillatory system with a number of elasto–damping elements, the characteristics of which are in most cases of non–linear character. Due to the car's motion on the road, and also to the effects of the powertrain and the rotating elements, the vehicle performs stochastic, secondary, spatial oscillatory motion that affects the stability and comfort parameters, and may lead to fatigue of vital parts of the car, which in turn may threaten traffic safety. The negative effects of the secondary oscillatory motion of the vehicle may be reduced by way of optimisation of the characteristics of the elasto–damping elements (oscillatory parameters) of the vehicle. In the work reported in the paper, the author has modified the method of Nelder–Mead by introducing design–dependent bounds on the oscillatory parameter values. For illustration, the method was applied to the plane model of a passenger car in order to minimise simultaneously vertical oscillations of the front and rear wheels, pitch, and vertical oscillations of a partially loaded vehicle. The following values of the optimal parameters were calculated for a car with front wheel mass m1 = 55 kg, rear wheel mass m2 = 50 kg, sprung mass m = 1095 kg, moment of inertia about the lateral axis J = 1685 kgm² and axle distance L = 2.5 m: x(l) = 15049.77 daN/m; x(2) = 11946.16 daN=m; x(3) = 1954.894 daN/m; x(4) = 907.2481 daN/m³; x(5) = 495.0496 daNs/m; x(6) = 299.9992 daNs/m; x(7) = 2000.834 daN/m; x(8) = 97 1.8788 daN/m³; x(9) = 55.5049 daNs²/m²; x(10)= 60.61329 daNs²/m². These values were computed on the condition that the object function has a minimum, that the resonant frequencies of the aforementioned masses are located within the recommended bounds, and that the oscillatory parameters are within the prescribed bounds. The parameters computed provide for optimal comfort of the vehicle considered when driving on asphalt roads at high speeds of about 30 m/s.

Habermas e Honneth: leitores de Mead

Mead foi um filósofo pragmatista americano que desenvolveu uma linha de pensamento denominada como interacionismo simbólico. Para o psicólogo social, somente pode existir um sentido de "eu" se houver um senso correspondente de um "nós". A teoria de Mead é fundamental para Habermas e para Honneth, pois não recorre ao individualismo metodológico, explicando os fenômenos sociais e o comportamento social em uma perspectiva intersubjetiva. Defende-se que a preocupação fundamental de Habermas (2002; 2012), em sua releitura da psicologia social de Mead, se concentra em que o desenvolvimento do self alcance um nível de pós-convencionalidade. A preocupação de Honneth, ao resgatar Mead, vincula-se aos contextos de vulnerabilidade moral, ou seja, à possibilidade de evitar os danos que o self possa sofrer na formação da identidade pessoal. Sustenta-se, finalmente, que uma releitura da psicologia social de Mead com base no paradigma normativo da autorrealização não possui recursos teóricos com potencialidade para avaliar as injustiças contemporâneas e atender aos desafios propostos pelos novos movimentos sociais, porquanto a ampliação das dimensões de reconhecimento não pode basear-se em uma apologia da psicologia moral do sofrimento. Busca-se, portanto, apresentar um diálogo entre Habermas e Honneth sobre a psicologia social de Mead.

Community, Rights and the Self: Comparing Critical Realism, George Herbert Mead and Beth Singer

Ce document examine les liens entre la maniere de rendre compte de la realite sociale esquissee par George Herbert Mead et developpee par Beth Singer et la contrepartie que l’on trouve chez les promoteurs du realisme critique. Que ce soit principalement dans l’optique d’une defense de la pertinence des contributions de Mead ou dans la perspective d’un raffinement de l’ontologie sociale associee au realisme critique, les auteurs qui ont deja compare ces perspectives ont considere avant tout les differences. Dans cet article, je soutiens qu’il existe des similitudes importantes entre la maniere de rendre compte de la collectivite, des normes et des droits chez Mead et Singer et les theses recentes enoncees de certains partisans du realisme critique. En outre, je suggere que dans les cas memes ou les limitations de l’analyse de Mead sont evidentes, par exemple dans sa description par trop « socialisee » du soi, diverses reponses aux critiques peuvent etre apportee et plus d’une se trouve en coherence avec des aspects centraux du realisme critique.

다양한 벌꿀과 효모를 이용한 벌꿀와인의 제조 및 품질 특성

품질이 우수한 벌꿀 와인을 개발하고자, 아카시아꿀, 밤꿀, 유자꿀, 잡화꿀을 이용하여 시판 효모 종류별로 발효 중 품질 변화를 조사한 결과 에탄올 함량은 잡화꿀 와인과 밤꿀 와인 모두 효모종류와 상관없이 11.3-11.9%를 보였고 아카시아꿀 와인과 유자꿀 와인은 5.0-8.2%의 에탄올을 생성하였다. 관능을 향상시키기 위해 아카시아꿀과 잡화꿀을 혼합하여 발효한 혼합 와인은 10.9%의 에탄올이 생성되었으며 관능특성이 가장 우수하였고 유자꿀과 잡화꿀 혼합 와인은 11.1%의 에탄올을 생성하였으나 관능특성은 낮았다. 아카시아꿀과 잡화꿀을 혼합 발효한 곳에 진피를 첨가하여 발효시켰을 때 에탄올 함량은 첨가량에 따라 차이를 보이지 않았으며 관능결과에서는 진피 0.2% 첨가 시에 기호도가 가장 좋았다. 청징조건을 확인하기위해 발효가 끝난 허니와인에 벤토나이트 0.6% 처리 후 여과하여 저장 기간별로 탁도를 살펴본 결과 <TEX>$10^{\circ}C$</TEX> 보관에서 15일 동안 보관 시에 0.24 NTU로 침전에 안전한 결과를 얻었다. In this study, the brewing and quality characteristics of a variety of honey and yeast strains in Korea were investigated. After fermenting acacia honey, chestnut honey, citrus honey, and mixed flower honey using commercial yeast, the quality changes during fermentation were investigated. Chestnut honey wine (mead) and mixed flower mead showed the highest ethanol contents of 11.9 and 11.3%, respectively after fermenting for 8 days at <TEX>$25^{\circ}C$</TEX>. Acacia mead and citron (Chinese lemon) mead showed 5.0 and 8.2% ethanol contents, respectively. Mixed mead, which fermented with acacia honey and mixed flower honey, in order to advance sensory properties, showed the best sensory properties, generating 10.9% ethanol, while another product with citron honey and mixed flower honey generated 11.1% of ethanol but with a lower sensory value. When adding corium peels to the mixed mead of acacia honey and mixed flower honey, the ethanol content was not increased by addition of corium peels into mixed mead, but its total acceptability was increased by addition of 2% corium peels. To check the mead clarification, it was treated with 0.6% of bentonite and filtered; then, its turbidity was observed over a storage period. The safe result for precipitation was shown at the condition of storing at <TEX>$10^{\circ}C$</TEX> for 15 days with 0.24 NTU (Nepthelometric Turbidity Unit).

A new selective liquid membrane extraction method for the determination of basic herbicides in agro-processed fruit juices and Ethiopian honey wine (Tej) samples

Supported liquid membrane (SLM) extraction was optimised for trace extraction and enrichment of selected triazine herbicides from a variety of agro-processed fruit juices and Ethiopian honey wine (Tej) samples. In the extraction process, a 1:1 mixture of n-undecane and di-n-hexylether was immobilised in a thin porous PTFE membrane that forms a barrier between two aqueous phases (the donor and acceptor phases) in a flow system. The extracts constitute the selectively enriched analytes collected from the acceptor phase and were analysed by transferring to a HPLC-UV system using a diode array detector at 235 nm. High enrichment factors were obtained with very good repeatability of results, and the detection limit was lower than 3.00 µg l−1 for ametryn in apple juice. The optimised method showed very good linearity of over 50–500 µg l−1 with a correlation coefficient of >0.990 or better for triplicate analysis. All chromatograms gave well resolved peaks with no interfering peaks at the retention times of the selected triazines, showing high selectivity of the SLM extraction method in combination with HPLC-UV for the selected matrices. The optimised method can be used as an alternative solventless extraction method for microgram-level extraction of other triazine herbicides and a variety of pesticides from liquid and semi-liquid environmental, biological and food matrices.

Making Sense of Collective Events: The Co-creation of a Research-based Dance

A symbolic interaction (BLUMER, 1969; MEAD, 1934; PRUS, 1996; PRUS & GRILLS, 2003) approach was taken to study the collective event (PRUS, 1997) of creating a research-based dance on pathways to care in first episode psychosis. Viewing the co-creation of a research-based dance as collective activity attends to the processual aspects of an individual's experiences. It allowed us to study the process of the creation of the dance and its capacity to convert abstract research into concrete form and to produce generalizable abstract knowledge from the empirical research findings. Thus, through the techniques of movement, metaphor, voice-over, and music, the characterization of experience through dance was personal and generic, individual and collective, particular and trans-situational. The dance performance allowed us to address the visceral, emotional, and visual aspects of our research which are frequently invisible in traditional academia. URN: http://nbn-resolving.de/urn:nbn:de:0114-fqs110155