astronomy

Louise Slade

Louise Slade is a astronomy topic covered in the lgStudy science library. This page brings together a partial reference excerpt, illustrations, worked examples, real-world applications and a short study plan, so you can understand Louise Slade rather than just read about it. In short: Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.

Key takeaways

Louise Slade belongs to astronomy; place it in that map before memorising details.
Learn the definition first, then one example that makes the definition concrete.
Connect Louise Slade to a quantity you can measure, compute or draw — that is where exam questions come from.
Reproduce the core statement of Louise Slade from memory before moving on to harder problems.

Reference excerpt

Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.

Education and career Slade was born in South Carolina in 1946 and was a dancer who briefly attended the Juilliard School. She moved on to Barnard College, first interested in botany but dissuaded by the low level of available funding so she instead studied biochemistry, and received her bachelor's degree in 1968. She went on to earn a Ph.D. from Columbia University in 1974, and subsequently was a postdoc at the University of Illinois at Urbana-Champaign where she was an NIH-funded postdoctoral fellow working with Gregorio Weber. She started working at General Foods as a scientist in 1979. She retired from Kraft Foods in 2006, and in 2018 she became affiliated with the Monell Chemical Senses Center in Philadelphia.

Research Slade is known for her work establishing the use of polymer science to the study processes in food, a field she called "food polymer science". Much of her work was a collaborative effort with Harry Levine, who was also her life partner. They started working together at General Foods where her focus had been frozen dough and his expertise was in frozen desserts. Their first paper "A Food Polymer Science Approach to the Practice of Cryostabilization Technology" set the stage for using polymer science to understand how food would respond to time and changes in temperature, especially with a focus on the role of water within the food. Her work allowed foods such as ice cream that is soft enough to eat, flavors stored in small beads, stabilized wheat for biscuits that are stored for long periods of time, cookies with low moisture content, baked chips that taste as if they have been fried, and a reduced calorie flour replacement. Over the course of her career, Slade filed 47 patents, which she estimated earned her employers more than $1 billion.

Awards and honors From the Institute of Food Technologists, she and Harry Levine received the Industrial Scientist Award in 1999 and she was elected a fellow in 2016. Slade has also received multiple honors from the American Association of Cereal Chemists (AACC, now called the Cereal & Grains Association), including receiving the Halverson Award from the Milling and Baking Division in 2007, and receiving the 2008 Applied Research Award whereby she was also elected a fellow of the organization. In 2019, Slade presented the Alsberg-French-Schoch Memorial Lectureship at the Cereal & Grain Association's annual meeting. In 2006, a group at Washington State University established strain of wheat which they called it Triticum aestivum 'Louise' to honor Slade and her niece, Kriquet 'Louise' Kidwell. In 2018, a three-day symposium entitled "Water in Foods Symposium in Honor of Louise Slade and Harry Levine" was held at the American Chemical Society Annual meeting.

Publications Levine, Harry; Slade, Louise, eds. (1991). Water relationships in foods : advances in the 1980s and trends for the 1990s. New York: Plenum Press. ISBN 978-0306439360. Slade, Louise; Levine, Harry (1 January 1995). "Glass Transitions and Water-Food Structure Interactions". Advances in Food and Nutrition Research. 38. Academic Press: 103–269. doi:10.1016/s1043-4526(08)60084-4. ISBN 9780120164387. PMID 15918292.{{cite journal}}: CS1 maint: periodical has ISBN (link) Slade, Louise; Levine, Harry; Reid, David S. (1 January 1991). "Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety". Critical Reviews in Food Science and Nutrition. 30 (2–3): 115–360. doi:10.1080/10408399109527543. ISSN 1040-8398. PMID 1854434. Levine, Harry; Slade, Louise (1 January 1986). "A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)". Carbohydrate Polymers. 6 (3): 213–244. doi:10.1016/0144-8617(86)90021-4. ISSN 0144-8617. Slade, Louise; Levine, Harry (1 January 1988). "Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches". Carbohydrate Polymers. 8 (3): 183–208. doi:10.1016/0144-8617(88)90002-1. ISSN 0144-8617.

References

External links *Food Polymer Science

Worked examples

Example 1 — a first encounter with Louise Slade

Start with the simplest possible case. Write down what Louise Slade claims or describes in one sentence, then invent the smallest concrete situation in which that sentence is true. In astronomy, the smallest case is usually a single object, a single equation or a single measurement. Check that every symbol or term in your sentence has a meaning in that case.

Example 2 — changing one variable

Take the situation from Example 1 and change exactly one quantity: double it, halve it, or set it to zero. Predict what should happen to Louise Slade before you calculate. Comparing your prediction with the result is the fastest way to find out whether you understand the idea or only the words.

Example 3 — an exam-style question

Typical questions about Louise Slade ask you to (a) state it precisely, (b) apply it to given data, and (c) explain a limitation. Practise writing all three answers in under five minutes; the third part is what separates a full-mark answer from an average one.

Applications of Louise Slade

In research: Louise Slade appears in astronomy research whenever the underlying quantities have to be modelled precisely. Papers usually cite it as a starting assumption and then explore where it breaks down.
In technology and industry: Engineering practice reuses Louise Slade in design rules, simulations and safety margins. Knowing the idea lets you read a specification sheet and understand why the numbers look the way they do.
In the classroom: Louise Slade is common in secondary-school and first-year university syllabi. It links to neighbouring topics 1946 births, 2021 deaths, American food scientists, so understanding it makes those chapters shorter.
In everyday life: Look for Louise Slade outside the textbook — in sport, cooking, traffic, electronics or the sky above you. An example you found yourself is remembered far longer than one you were given.

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How to study Louise Slade in 20 minutes

Read the reference excerpt below once, without taking notes.
Close the page and write down what Louise Slade means in your own words.
Compare your version with the excerpt and mark what you missed.
Work through the three examples above with pen and paper.
Explain Louise Slade out loud to somebody else — or to Teacher Smith in the lgStudy chat.

Frequently asked questions

What is Louise Slade in simple terms?

Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.

Why does Louise Slade matter?

Because it connects several astronomy ideas at once: it gives you a definition you can apply, a quantity you can calculate, and a way to check whether a result is plausible.

How should I study Louise Slade?

Read the excerpt, restate it from memory, then work through the examples and applications listed on this page. The five-step study plan above takes about twenty minutes.

What does this page cover?

It gives you a compact reference excerpt plus original lgStudy explanations, examples, applications and study material on Louise Slade.