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When you open an application bundle, or most any other kind of bundle, you see a Contents folder at the first level inside. Let s take a look at what s inside the Contents folder. In this example, you investigate the TextEdit application. You start by seeing (almost) everything there is to see. 1. In the Finder, go to the Applications folder and select TextEdit. 2. Choose Show Package Contents from the Action menu. 3. Click the List View button in the Finder window. 4. Click the triangle next to the Contents folder to see what s inside. The result should look like Figure 11-3. The Contents folder has five items: Info.plist, MacOS folder, PkgInfo, Resources folder, and version.plist. I talk about these in more detail later.

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CONCLUSION Physiological psychology, the eld concerned with biological substrates of behavior and experience (mind), has to be the most important discipline in psychology and the life sciences. The two great questions in science are the nature of the universe and the nature of the mind. Over the past century, the eld of physiological psychology has spun off a number of areas that are now separate elds in their own right: vision, audition, psychophysiology, behavioral genetics, behavioral neuroscience, and cognitive neuroscience. It seems that in this sense physiological psychology is destined to selfdestruct. But to participate in the process is surely among the most exciting intellectual endeavors of our time.

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Now any programming configured to record using that profile will automatically be transcoded when it s finished recording. If you only want to transcode certain recordings (maybe you have only one particular series you plan to keep around for a long time), you can also configure automatic transcoding on a per-recording schedule basis. When configuring a recording schedule, select the Storage Options item to select a specific recording profile, such as the one you ve configured to auto-transcode, or select the Post Recording Processing option, whereby you can tell MythTV to transcode the recording regardless of which profile it s using, as shown in Figure 17-2.

1 The ideas and viewpoints presented here belong solely to Bhumip Khasnabish, Massachusetts, USA. 2 300 to 3400 Hz (or 3.4 KHz) of analog speech signal.

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tiles and sensory attributes In this study, 41 samples were obtained from several different areas of France and Spain The project was designed to simulate the dry-cured ham variability that the consumer would nd in the market place The hams comprised 30 white hams from different crossbreeds, eight Iberian hams, and three Gasconne and Basque hams The curing time varied between ham types, where the French hams were cured for less than 12 months apart from the Bayonne hams The Spanish white hams were cured for periods varying from 10 to 18 months, and the Iberian hams cured for more than 18 months A descriptive sensory pro le contained 27 descriptors that were grouped into appearance, texture, and avor Nine-point structured scales were used throughout this study An initial analysis comparing white hams versus Iberian hams showed that for 17 sensory attributes, there were signi cant differences between the hams.

Of these descriptors, nine were related to odor or avor: cured ham avor, rancid odor, acorn odor, rancid taste, acorn avor, raw meat avor, pungent avor, fat rancid avor, and fat pungent avor Relationships between sensory attributes and volatile compounds were then explored using a combination of PCA analysis based on sample con guration, into which were mapped the concentration values of the volatiles This approach identi ed those volatiles associated with sensory descriptors Stepwise regression analysis was then used to relate volatiles to speci c attributes It was found that 70% of acorn odor could be explained by benzaldehyde, 2-heptanone, and 3-methylbutanol; 77% of acorn avor by 3-methylbutanal, hexanol, 3-methylbutanol, and 2-nonanone; 60% of rancid odor by hexanal, pentanol, and hexanol; 82% of rancid taste by 3-methylbutanal, hexanol, and octanol; 86% of fat rancid avor by octanol, 3-methybutanal, and limonene; and 78% fat pungent avor by octanol and limonene.