languages. An example of ablaut in English is the strong verb sing, sang, sung and its related noun song. The term ablaut (German for "off-sound") was coined in the early nineteenth century by linguist Jacob Grimm. However, the phenomenon itself was first recorded more than 2000 years earlier by the Sanskrit grammarians and was codified by Pn ini in his Ashtadhyayi, where the terms gun a and vr ddhiwere used to describe the phenomena now known respectively as thefull grade and lengthened grade. In the context of European languages, the phenomenon was first described in the early 18th century by the Dutch linguist Lambert ten Kate STRONG VERBS: With the exception of some (mostly high frequency) irregular or anomalous verbs, Old English verbs belong to one of two main groupings: strong verbs and weak verbs. The strong verbs realize differences of tense by variation in the stem vowel. They are assigned to seven main classes, according to the vowel variation shown. Thus RIDE v
persisted. "You don't have to breathe?" I demanded. "No, it's not necessary. Just a habit." He shrugged. "How long can you go... without breathing?" "Indefinitely, I suppose; I don't know. It gets a bit uncomfortable -- being without a sense of smell." "A bit uncomfortable," I echoed. I wasn't paying attention to my own expression, but something in it made him grow somber. His hand dropped to his side and he stood very still, his eyes intent on my face. The silence lengthened. His features were immobile as stone. "What is it?" I whispered, touching his frozen face. His face softened under my hand, and he sighed. "I keep waiting for it to happen." "For what to happen?" "I know that at some point, something I tell you or something you see is going to be too much. And then you'll run away from me, screaming as you go." He smiled half a smile, but his eyes were serious. "I won't stop you. I want this to happen, because I want you to be safe
A mus- protein extractability in beef and venison cle-stretching device (Sarcostretch) was used stored frozen for 1 month or chilled for 2 to by Farouk et al. (2005a) to stretch prerigor 3 weeks is higher than that of fresh beef just bovine Mm. semitendinosus, semimembrano- after rigor attainment (Farouk and Wieliczko sus, and bicep femoris, and the authors found 2002; Zhang et al. 2005; Farouk et al. 2007; that the muscles were lengthened by 43% to Farouk and Freke 2008). In other words, the 97%; overall, stretching improved tender- optimum time postmortem to maximize the ness, uniformity, presentation, and portion extraction of meat proteins in chilled meat control of the meat, and reduced its drip for use in hot-set restructuring is 2 to 3 weeks loss. postmortem. The role of the extracted protein
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