Cognitive Trauma Therapy for Battered Women With PTSD (CTT-BW).

This article describes a second treatment-outcome study of cognitive trauma therapy for battered women with posttraumatic stress disorder (PTSD; CTT-BW). CTT-BW includes trauma history exploration: PTSD education; stress management; exposure to abuse and abuser reminders; self-monitoring of negative self-talk; cognitive therapy for guilt; and modules on self-advocacy, assertiveness, and how to identify perpetrators. One hundred twenty-five ethnically diverse women were randomly assigned to immediate or delayed CTT-BW. PTSD remitted in 87% of women who completed CTT-BW, with large reductions in depression and guilt and substantial increases in self-esteem. White and ethnic minority women benefited equally from CTT-BW. Similar treatment outcomes were obtained by male and female therapists and by therapists with different levels of education and training. Gains were maintained at 3- and 6-month follow-ups. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

双倾导管被交位置的计算

对加工设计阶段单件图中被交位置的计算提出2种计算方法,即手工计算法和计算机提取数据法,并对这2种方法进行了比较。     

Review of The domestic assault of women: Psychological and criminal justice perspectives.

Reviews the book, The domestic assault of women: Psychological and criminal justice perspectives by Donald A. Dutton (1988). This book provides a comprehensive analysis of battered women and their husbands by integrating current theories and research on violence and victimization within a social psychological perspective. The book is divided into seven chapters. The first chapter outlines the current data on the incidence of wife assault and proposes a theoretical framework for understanding the problem. The next two chapters outline the theory and research available on men who assault their partners. Chapter four details the impact of violence on victims and provides some explanations for battered women becoming "prisoners" in their own home. Chapter five details the shortcomings of the criminal justice response to battered women. Chapter six provides some more optimistic information on treatment programs for violent husbands. The book ends with a section on future trends, including current research programs on children who witness violence in their homes. Overall, the book is well written and demonstrates Dutton's excellent analytical skills. He has an ability to integrate diverse theoretical models on family violence with current research studies in the field. His understanding of battered women and their husbands flows dramatically into the dismal record of the criminal justice system in providing a meaningful response to the problem. His analysis of current treatment programs offers some valuable insight to the reader on the most effective strategies for this population. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

An experimental examination of two career interventions for battered women.

The authors tested the effectiveness of 2 group career interventions for 73 battered women who were randomly assigned to 1 of 2 treatment conditions or a wait-list control group. Both interventions included the 5 most effective career intervention components identified by S. D. Brown and N. E. Krane (2000), and 1 of the interventions also was designed to enhance critical consciousness (i.e., empowerment for self-protection and awareness of domestic violence impact; P. Freire, 1970; I. Martín-Baró, 1994). Relative to controls, standard participants had higher career-search self-efficacy, and standard-plus participants had higher critical consciousness at posttest. At follow-up, standard-plus participants had higher critical consciousness scores and made more progress toward goal achievement than standard participants. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

添加成分对外裹糊流变性能及外裹糊鱼块油炸过程油脂渗透的影响

将分别添加黄原胶（0.4%）、大豆纤维（2%）、乳清蛋白（4%）的外裹糊制作油炸外裹糊鱼块,通过测定外裹糊的黏性模量（G”）和弹性模量（G’）以及油炸外裹糊鱼块的水分和油脂含量、微观结构、苏丹红染色水平和油脂分布,探讨添加成分对外裹糊流变性能及外裹糊鱼块深度油炸过程油脂渗透的影响。结果显示：4 种外裹糊（包括对照组,即外裹糊中未添加黄原胶、大豆纤维或乳清蛋白）的G”值和G’值随温度升高先减小后增大,最后趋于稳定,黄原胶组外裹糊的G”值和G’值最大。油炸后黄原胶组的外壳结构紧密,鱼块孔隙小且数量少,具有较高的水分含量和较低的油脂含量。苏丹红染色幅度最大的是对照组,油脂已通过外壳渗入鱼块;黄原胶组染色幅度最小,只出现在外壳中。油脂主要分布在外壳孔隙周围,黄原胶组的荧光强度最低,其次是乳清蛋白组和大豆纤维组,对照组的荧光强度最高。研究结果表明外裹糊中分别添加黄原胶、大豆纤维、乳清蛋白明显影响了外裹糊的流变性能,抑制了外裹糊鱼块深度油炸过程的油脂渗透。     

Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very‐rare, medium‐rare, or well‐done. Consumers (N = 315) were screened for preference of degree of doneness and fed 4 samples of their preferred doneness (a warm‐up and one from each USDA quality grade treatment in a random order). Consumers evaluated steaks on an 8‐point verbally anchored hedonic scale for tenderness, juiciness, flavor, and overall like as well as rated steaks as acceptable or unacceptable for all palatability traits. Quality grade had no effect (P > 0.05) on consumer ratings for tenderness, juiciness, flavor, and overall like scores, with all traits averaging above a 7 (“like very much”) on the 8‐point scale. In addition, no differences (P > 0.05) were found in the percentage of samples rated as acceptable for all palatability traits, with more than 94% of samples rated acceptable for each trait in all quality grades evaluated. Steaks cooked to well‐done had lower (P < 0.05) juiciness scores than steaks cooked to very‐rare or medium‐rare and were rated lower for tenderness (P < 0.05) than steaks cooked to a very‐rare degree of doneness. Results indicate consumers were not able to detect differences in tenderness, juiciness, flavor, or overall like among beef tenderloin steaks from USDA Choice and Select quality grades.     

江西宜春体育馆联体异形网壳的设计与施工

江西宜春体育馆根据建筑要求，设计成一个由四个曲面组合而成、具有太空动感的“飞碟”造型联体异形网壳。文中介绍了该网壳多方案比较后的结构造型和网壳的设计分析，论证了该复杂体型网壳方案的合理性。     

静压预应力管桩施工中常见的问题及预防措施

从挤土效应及振动影响、浅层障碍、斜桩、桩身破坏等方面总结了静压预应力管桩施工中的常见问题，并分析了产生的原因，介绍了预防措施，以提高桩的合格率。     

空气解冻温度对猪里脊肉品质的影响

以冷冻猪里脊肉为研究对象,在4、12、20、30 ℃温度条件下对其进行空气解冻,测定猪里脊肉解冻时 间、汁液流失率、蒸煮损失率、保水性、pH值、色泽、水分分布、质构和微观结构等特性变化。结果表明：猪里 脊肉汁液流失率与解冻时间呈非线性关系;12、20 ℃空气解冻对猪里脊肉的保水性影响较小;不同空气解冻温 度对猪里脊肉pH值、亮度值和红度值无显著影响;30 ℃空气解冻对猪里脊肉中不易流动水影响最小,稳定性 最好,其次为20、4、12 ℃;与对照组鲜肉相比,不同温度空气解冻处理组猪里脊肉蒸煮后硬度存在显著差异 （P＜0.05）;12 ℃空气解冻后猪里脊肉中肌纤维间空隙变大。不同空气解冻温度对猪里脊肉品质的影响存在 差异性。