CONNOTATIONS OF TWENTY PSYCHOLOGICAL JOURNALS TO THEIR PROFESSIONAL READERS.

20 PROFESSIONAL JOURNALS OF INTEREST TO PSYCHOLOGISTS WERE RATED BY 553 MEMBERS OF THE AMERICAN PSYCHOLOGICAL ASSOCIATION (APA) ON 20 SEMANTIC DIFFERENTIAL SCALES. THE DATA WERE FACTOR ANALYZED TO DETERMINE THE MAJOR DIMENSIONS OF EVALUATION OF PROFESSIONAL JOURNALS BY A REPRESENTATIVE SAMPLE OF PSYCHOLOGISTS AND TO REVEAL THE CLUSTERS OF THE MAJOR JOURNALS AS PERCEIVED BY THEM. AN ATTEMPT IS MADE TO RELATE DIFFERENCES IN EVALUATION TO BACKGROUND INFORMATION OF RATERS SUCH AS DIVISIONAL AFFILIATION, AREAS OF INTEREST, TYPE OF EMPLOYMENT, AND SENIORITY. 4 MAJOR DIMENSIONS OF FEELING TONES ARE REPORTED-VALUE, SCIENTIFIC RIGOR, INTERESTINGNESS, AND ORIENTATION TOWARD THEORY OR APPLICATION. JOURNAL CLUSTERS IN TERMS OF THESE 4 FACTORS ARE DISCUSSED. THE MEMBERS HAVING THE GREATEST INVOLVEMENT WITH APA, AS EVIDENCED BY MULTIPLE-DIVISION MEMBERSHIP, TEND TO BE ACADEMIC IN ORIENTATION AND PLACE THE GREATEST GENERAL VALUE ON THE JOURNALS. NONDIVISIONAL MEMBERS SEEM TO BE MORE CLINICAL AND APPLIED IN ORIENTATION. OTHER BACKGROUND DIFFERENCES ARE DISCUSSED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

SELF-IDEAL CONCEPT CONGRUENCE AND IMPROVEMENT IN GROUP PSYCHOTHERAPY.

MEASURES OBTAINED FROM 3 STUDIES OF GROUP PSYCHOTHERAPY-HOSPITALIZED MENTAL PATIENTS, PSYCHONEUROTIC OUTPATIENTS, AND INSTITUTIONALIZED JUVENILE DELINQUENTS-WERE USED TO EVALUATE THE CLIENT-CENTERED HYPOTHESES THAT: (1) THERE IS A NEGATIVE RELATIONSHIP BETWEEN SELF-IDEAL CONCEPT CONGRUENCE AND MEASURES OF ANXIETY OR MALADJUSTMENT; (2) THERE IS A POSITIVE RELATIONSHIP BETWEEN INCREASES IN SELF-IDEAL CONGRUENCE AND POSITIVE THERAPEUTIC OUTCOME; AND (3) CHANGES IN SELF-IDEAL CONGRUENCE ARE MORE RELATED TO CHANGES IN SELF- THAN IN IDEAL-SELF-CONCEPTS. THE OBTAINED RESULTS SUPPORT THE 1ST 2 HYPOTHESES RELATIVELY STRONGLY WITH ALL 3 POPULATIONS. THE 3RD HYPOTHESIS IS SUPPORTED ONLY WITH OUTPATIENTS AND JUVENILE DELINQUENTS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

SPOILAGE OF ANCHOVY-STUFFED OLIVES BY HETEROFERMENTATIVE LACTOBACILLI1

An unusual type of spoilage was encountered in canned green olives stuffed with anchovies. The spoilage was characterized by a gradual decrease in acidity of the olive brine from about pH 4.3 to 5.25 and a swelling of the cans caused by CO². Spoilage of the product was caused by decomposition of the anchovies by proteolytic enzyme action, with subsequent decarboxylation and deamination of amino acids from the anchovies by heterofermentative lactobacilli. This type of spoilage, known as “protein swells”, occurs with canned fish marinades but, to our knowledge, does not occur with other acidified canned foods.     

USE OF IMPORTANCE AS A WEIGHTING COMPONENT OF JOB SATISFACTION.

TESTED HYPOTHESES DEALING WITH THE RATED IMPORTANCE OF VARIOUS ASPECTS OF THE JOB ON DATA OBTAINED FROM 660 MALE AND FEMALE WORKERS IN CANADA. IMPORTANCE USED MULTIPLICATIVELY TO WEIGHT SATISFACTION SCORES DID NOT INCREASE THE PREDICTABILITY OF TURNOVER DURING AN 11-MO PERIOD OVER THAT OBTAINED BY USING SATISFACTION MEASURES ALONE. IT IS CONCLUDED THAT IMPORTANCE HAS LITTLE VALUE IN A PREDICTION SITUATION INVOLVING JOB ATTITUDES AND BEHAVIOR. (17 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

PATIENT MANIFEST-NEED HIERARCHIES: THERAPISTS' FORMULATIONS AND EPPS RESULTS COMPARED.

VALIDITY OF THE EPPS WAS STUDIED BY COMPARING THE MANIFEST NEED HIERARCHIES (MNH), BASED ON EPPS RESULTS, OF 15 PSYCHOTHERAPY PATIENTS WITH MNH FORMULATED FOR THEM BY THEIR THERAPISTS. THERE WAS NO SIGNIFICANT CORRELATION BETWEEN THE 2 HIERARCHIES. RELATIVE TO EPPS RESULTS, THERAPISTS RANKED SS SIGNIFICANTLY HIGHER IN NEEDS FOR EXHIBITION, SUCCORANCE, ORDER, DOMINANCE, AND DEFERENCE. THESE DIFFERENCES ARE DISCUSSED IN TERMS OF POSSIBLE BIASES OF THERAPISTS AND SS. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Partial Characterization of the Action of An A. niger Lipase on Butteroil Emulsions

A commercially available lipase (A. niger, APF-12) was employed to hydrolyze an emulsified butteroil substrate. HPLC analyses of the reaction products indicated that short chain fatty acid residues (e.g., butyric acid) were preferably hydrolyzed at pH 5 whereas the overall rate of hydrolysis for all major fatty acids showed a pH optimum between 6 and 7. This indicated the possibility of directing the selectivity of lipolysis in butteroil to enhance production of short-chain fatty acids associated with flavor development. The optimal temperature was ca. 35°C. Different cations also affected rate of hydrolysis.     

PHYSICOCHEMICAL PROPERTIES OF FOUR TOMATO CULTIVARS GROWN IN NIGERIA

The physicochemical characteristics of tomato fruits from three commercial cultivars available in the local market were compared with a Wild cultivar. The results showed that the Ibadan‐Local and Wild cultivars had a higher fruit yield than Ife‐1 and Roma‐VF cultivars. The Wild cultivar has a high skin and seed content. The shape of the fruits varied from spherical to pear‐like. Physicochemical properties such as specific gravity, pH, titratable acidity, ash and refractive index did not vary significantly while total solids, longitudinal (stem→blossom end) and cross‐sectional diameters (transverse diameter), vitamin C and reducing sugars were significantly different (P > 0.05) among the cultivars investigated. The results showed that the Wild cultivar has attributes (i.e., physicochemical characteristics) comparable to commercial cultivars to recommend it to breeders for cultivation.     

Stability of Glutamine and Pyroglutamic Acid under Model System Conditions: Influence of Physical and Technological Factors

The stability of glutamine and pyroglutamic acid as regards pH, temperature and oxygen was studied during storage and two thermal processings, the residual products and those which appeared being determined. Contrary to glutamic acid, the two derivatives are labile below pH 2 and above pH 13 and alteration occurs much faster. Temperature increase promotes this phenomenon. Glutamic and pyroglutamic acids convert reversibly into one another, more or less quickly and completely according to the conditions. Glutamine changes during heating in two steps, first into glutamic acid, then into pyroglutamic acid if the pH values are not extreme. The influence of pH conditions on the direction and the rate of the reaction are indicated.     

Canonical transformation for a class of time-varying multivariable systems

This paper concerns the transformation of time-varying multivariable systems into canonical structures. The study employs differential matrix operators. It leads to a systematic and straightforward technique for developing canonical forms for time-varying multivariable systems that are uniformly observable and «lexicography-fixed’. It shows that canonical forms derived by other authors are special cases of the canonical form of this paper. The derived canonical forms are not unique. However, their structures are controlled by the designer