ANXIETY AS A FUNCTION OF TAKING THE MMPI.

TO INVESTIGATE ANXIETY PRODUCED BY TAKING A PERSONALITY TEST, 44 COLLEGE SS WERE RANDOMLY ASSIGNED TO 1 OF 3 GROUPS: A CONTROL GROUP WHICH WROTE AN ESSAY, "WHO AM I?"; A GROUP WHICH TOOK AN ELEMENTARY FORM OF AN ACHIEVEMENT TEST (IOWA TEST OF BASIC SKILLS), THEN WROTE THE ESSAY; AND A GROUP WHICH TOOK A PERSONALITY INVENTORY (MMPI), THEN WROTE THE ESSAY. CONTENT ANALYSIS, EMPLOYING THE GENERAL INQUIRER SYSTEM, REDUCED THE ESSAYS TO QUANTITATIVE TAG SPECIFIC CONCEPTS WHICH DISCLOSED STATISTICALLY RELIABLE DIFFERENCES ON 21 OF THE 83 TAGS (P $MS .05). AS HYPOTHESIZED, THE MMPI GROUP DISPLAYED MORE ANXIETY AS A FUNCTION OF THE TEST EXPERIENCE THAN DID EITHER OF THE OTHER 2 GROUPS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Lactose Crystallization from Whey Permeate in an Ethanol-Water Mixture

A 30% concentrated permeate of a whey ultrafiltration process was used for producing crystalline a-lactose monohydrate. Effect of pH (2.75–5.5 pH units) at solvent to solute ratio 10:1 v/w, agitation and seeding (0.004–0.02%) on rate of lactose crystallization were examined. Conditions which were favorable in terms of crystallized lactose yield, and time of crystallization were: pH 5.5, agitation with or without seeding and 22°C. The first-order reaction-rate constant for crystallization ranged from 0.0178 to 0.200 hr^?1 depending on conditions.     

Strengths of Green and Fired Spherical Aluminosilicate Aggregates

The strengths of four paired sizes of green and fired spherical aluminosilicate bodies were measured in diametral compression and then compared through their Weibull distributions. Similarities of the strength distributions support the general concept that defects which are created in the green state during the processing of a ceramic body may be propagated to the fired bodies. The results also suggest the genesis of new defects from reactions during firing or during the sintering process and that these reaction/sintering-generated defects may be of equivalent importance to the processing defects from the overall perspective of the finished body strength.     

Viscoelastic Properties of Myofibrillar Protein-Polysaccharide Composite Gels

The influence of polysaccharide gums on thermal gelation of chicken salt-soluble protein (SSP) was studied by determining changes in dynamic: viscoelasticity and aggregation of the protein-gum composites in 0.6M NaCl at pH 6.0. Xanthan gum increased the storage modulus (G') of SSP up to 45°C, but decreased Cl'and inhibited the sol – gel transition at > 45°C. Alginate generally hindered SSP gelation. SSP-gum composite gels cooled to 23°C were weaker but held more water than gels made from SSP alone. Neither gum altered the SSP aggregation pattern, nor the SSP absorption spectra. The inhibition of SSP gelation by both gums appeared mainly due to physical entanglement rather than chemical interactions.     

Crystallization of Na2B4O7 from Its Melt

The temperature dependence of the rate of growth of Na₂B₄O₇ from its melt was determined between 1° and 192°C of undercooling. The maximum rate of growth was 2000 μm/min at 57°C of undercooling. Analysis of the growth data indicated that growth could occur by a screw dislocation mechanism over the entire range of undercooling. When this mechanism was assumed, there was good correlation between the experimental data and the predictions of the Turnbull and Cohen equation.     

THE DISRUPTION COSTS OF POST–9–11 SECURITY MEASURES AND CITIES’ BIDS FOR PRESIDENTIAL NOMINATING CONVENTIONS

Over the past several decades, cities have increasingly built facilities and amenities to attract tourism, conventions, and mega‐events. Mega‐events bring cities tourism revenues and free media attention to brand themselves. We theorize regarding why cities seek to host presidential nominating conventions and why the increased disruption costs of the post–9–11 security environment have changed the way cities evaluate the branding opportunities of mega‐events. Consistent with our predictions, larger and more tourism‐dependent cities are less likely to need the branding opportunities of political conventions than their competitors and therefore are less willing to incur the disruption costs of political conventions after 9–11.     

Governance,Sustainability and Recent Australian Metropolitan Strategies: A Socio‐theoretic Analysis

This article examines the response of planning to the challenges highlighted by current governance and sustainability discourses. To this end, an archaeology of the contested and shifting aims and objects of planning is employed to inform the analytic interrogation of five Australian metropolitan planning strategies. Analysis of the conceptual heritage of planning along with the emergent preoccupations with the planning governance and urban sustainability yields five key themes: policy, space, planning governance, finance and democracy. We deploy these in a critical review of contemporary Australian metropolitan strategies. The resulting empirical analysis suggests that an integrated planning paradigm, centrally concerned with urban sustainability, is coalescing within contemporary strategic planning systems. We argue that this strategic reorientation of growth management around broad sustainability and democratic concerns has the potential to reanimate planning and resecure its socio‐political footings.     

α-Lactose Monohydrate from Ultrafiltered Whey Permeate in One-step Crystallization Using Ethanol-Water Mixtures

A one-step crystallization process was developed for production of edible grade a-lactose monohydrate from ultrafiltered sweet cheese whey permeate at room temperature. Concentration of permeate to 30% total solids followed by clarification lowered the ash of the permeate. Constant agitation during crystallization with 80% ethanol (v/ v) at pH 2.5 yielded almost 88% lactose in 3 hr. Alcoholic acid addition (1%) at the end of crystallization time and agitation for 10 min was optimum to reduce entrapped impurities in the form of ash and protein. Lactose quality factors were comparable to commercial edible grade lactose. United States Pharmacopeia grade lactose was also produced using the ethanol-water mixtures.