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Recently, Johnson et al. [39] found they had to scale all partitioning coef cients by 500 to match with ambient data. This was rationalised in terms of association reactions occurring in the organic aerosol phase, but also put down to a possible contribution from aqueous uptake of water-soluble organics not accounted for in the model. The assumption that the aerosol particle consists of these two phases is essentially a result of the fact that thermodynamic treatments of homogeneous organic/water/electrolyte systems are not yet suf ciently well developed [40]. As stated by Clegg et al. [12], the general problem of predicting activities of all components in organic/ion/water solutions for all possible compositions would require a complex model and an unrealistically large amount of data for compounds present and their mixtures. For the remaining part of the discussion, focus is given to aqueous systems. Indeed, water vapour continually interacts with the atmospheric aerosol particles and it is this interaction that plays a large role in determining its in uence on the environment in which it resides.



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est between 40 C and 60 C, with the proteins being essentially insoluble above 60 C (Hamm and Deatherage 1960; Lyon et al 1986) Hamm and Deatherage (1960) reported denaturation occurred in different steps The rst reaction was the unfolding of the tertiary structure of the protein The second was the aggregation of protein chains, resulting in the coagulation of proteins The initial changes are con ned to the surface, but as time and temperature increase, the action penetrates further into the interior of the meat Changes in the muscle structure are seen during cooking Leander et al (1980) reported slight dis gurement of the myo brils after cooking to an internal temperature of 63 C, with some evidence of induced swelling of the perimysial connective tissue Increased temperatures to 68 C resulted in more swelling in the A-band due to thermally induced contraction of the sarcomeres.

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Muscle bers remained intact, while connective tissue sheaths underwent coagulation and appeared granular These researchers reported the greatest effects were observed in samples heated to 73 C Sarcomeres exhibited thermally induced contraction and breakage at the Z-line, while some transverse lines remained intact Coagulation of the sarcolemma and exposure of myo brils were also observed Increased loss of sarcomeric structure was observed, with increased nal internal temperature Hearne et al (1978) also observed greater ber disintegration, with increased nal internal temperature Furthermore, these researchers found faster cooking rates to result in greater ber disintegration compared with slow rates of cooking to an endpoint of 60 C Bendall and Restall (1983) reported no change in sarcomere length when bers were heated, but diameter of bers changed markedly.

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Myo bers heated in aqueous medium to nal temperatures of 40 C to 90 C resulted in a decrease in diameter of myo bers but no change in length These researchers con-.

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