Examining the alliance using the Psychotherapy Process Q-Set.

The alliance between therapist and patient was investigated using the Psychotherapy Process Q-Set (PQS), an instrument that quantitatively describes therapy sessions in a manner that captures the complexity of the therapy process. More specifically, the PQS was used to examine the treatment processes being assessed by observer ratings on the California Psychotherapy Alliance Scales (CALPAS). Using data from 30 brief psychodynamic psychotherapy treatments (patients aged 20–81 yrs), three PQS factors were found to be associated with alliance: Patient–Therapist Interaction, Patient Capacity/Commitment, and Therapist Countertransference. In multiple regression analyses with scales constructed from these three factors, Patient–Therapist Interaction was found to predict alliance ratings, while the other two aspects of the treatment process did not account for any significant additional variance in the alliance ratings. Results suggest that Patient–Therapist Interaction plays a defining role in the alliance construct, as assessed by the observer version of the CALPAS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Understanding Master-Planned Estates in Australian Cities: A Framework for Research

Master-planned estates (MPEs) are becoming increasingly important as a part of the urban residential fabric and have recently begun to attract significant research attention. Our purpose in this article is to engage critically with understandings of MPEs in the Australian context and to suggest the need for both empirical and theoretical expansion. We draw on research into MPEs in the greater metropolitan region of Sydney and demonstrate how their diverse form and character exceed the parameters of Blakely and Snyder's (Fortress America, Brookings Institution Press, Washington, DC, 1997) influential and widely cited typology of MPEs. In a move towards grounded theory, we build from our findings to suggest three key analytical dimensions needed to equip us with more complex and theory-driven understandings of the dynamic forms and outcomes of MPE development: (i) the nature of governance mechanisms that produce MPEs and govern life within them; (ii) the influence of housing market context on the unfolding of urban social processes; and (iii) the dynamic and lived nature of neighbourhood and community. These dimensions are aimed to capture the empirical multiplicity of the MPE phenomenon and to broaden the scope of the theoretical and analytical frameworks that have characterised their Australian analysis. It is our hope that analysis framed by these expanded dimensions can contribute to the project of enhancing theoretical recognition of urban difference under distinct and unique Australian conditions.     

Losses of pectic substances during cooking and the effect of water hardness

Differences in the extent of loss of pectic substances from potato (Solanum tuberosum L.) after boiling, steaming and pressure cooking were investigated. Losses were found to be significantly greater (P< 0.001) after boiling than after pressure cooking or steaming. The pectic substance content (g 100 g^?1 dry matter) of potatoes (cv. Pentland Crown) was 2.98 for raw peeled tubers, 0.97 after boiling for 35 min, 1.22 after steaming for 35 min and 1.24 after pressure cooking at 103.4 kPa (15 psi) for 15 min. The roles of cooking time, cooking temperature and heat transfer medium are discussed. The effects of calcium sulphate (at levels typical of ‘hard’ and ‘soft’ water supplies) in the cooking water on losses of pectic substances from potato (Solanum tuberosum L.), carrot (Daucus carota L.), and swede (Brassica napus L. var. napobrassica Peterm.) after boiling and pressure cooking were also investigated. Water hardness did not influence losses during pressure cooking but samples boiled in hard water had decreased losses of pectic substances compared to those boiled in soft water. The increase in retention of pectic substances due to hard water was about 8 % for potatoes (cv. Pentland Dell), about 33 % for sliced carrots (cv. Berlicum, approved maintenance Perfecta) and about 23% for diced swedes (cv. Acme). The interaction of water hardness with cooking method was significant for potato (P< 0.05) and swede (P<0.001) and approaching significance (P=0.055) for carrot.     

Team productivity and contradiction of management policy commitments.

What is the relationship between management consistency of policy and team productivity? "A simulated small industrial plant was the setting for an experiment in which a team of Ss worked together on a manufacturing problem. Their assigned task was to produce different kinds of toys at a profit… . Twenty four-man teams were divided into ten consecutive team pairs, each member of a pair being subjected either to (a) a condition under which the team's expectations of management were contradicted by subsequent events or (b) a condition under which the team's expectations were confirmed. The hypothesis that team productivity would be greater under the confirmation condition was supported by the data. Some theoretical implications of the experiment were suggested." (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Removal of organics in water using hydrogen peroxide in presence of ultraviolet light

The optimum conditions for the removal of dissolved organic impurities from water using hydrogen peroxide (50%) followed by ultraviolet irradiation were investigated. The photochemically initiated hydroxyl radical (OH) oxidation reduced the total organic carbon (TOC) content of distilled water samples by about 88% and of tap water by 98%. Extraction with hexane of equal volumes of water samples before and after H₂O₂/u.v. treatment followed by gas chromatographic analysis of the concentrated extracts indicated that about 12% of the electron-capturing, residual organics remained after this treatment. These results support the conclusion drawn from total organic carbon analysis that this simple method yields water nearly free of organic impurities.     

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

The influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread.     

Non-Flammable Liquid and Quasi-Solid Electrolytes toward Highly-Safe Alkali Metal-Based Batteries

Rechargeable alkali metal (i.e., lithium, sodium, potassium)-based batteries are considered as vital energy storage technologies in modern society. However, the traditional liquid electrolytes applied in alkali metal-based batteries mainly consist of thermally unstable salts and highly flammable organic solvents, which trigger numerous accidents related to fire, explosion, and leakage of toxic chemicals. Therefore, exploring non-flammable electrolytes is of paramount importance for achieving safe batteries. Although replacing traditional liquid electrolytes with all-solid-state electrolytes is the ultimate way to solve the above safety issues, developing non-flammable liquid electrolytes can more directly fulfill the current needs considering the low ionic conductivities and inferior interfacial properties of existing all-solid-state electrolytes. Moreover, the electrolyte leakage concern can be further resolved by gelling non-flammable liquid electrolytes to obtain quasi-solid electrolytes. Herein, a comprehensive review of the latest progress in emerging non-flammable liquid electrolytes, including non-flammable organic liquid electrolytes, aqueous electrolytes, and deep eutectic solvent-based electrolytes is provided, and systematically introduce their flame-retardant mechanisms and electrochemical behaviors in alkali metal-based batteries. Then, the gelation techniques for preparing quasi-solid electrolytes are also summarized. Finally, the remaining challenges and future perspectives are presented. It is anticipated that this review will promote a safety improvement of alkali metal-based batteries.