BEHAVIOR THERAPY WITH CHILDREN: A REVIEW AND EVALUATION OF RESEARCH METHODOLOGY.

PAPERS ARE CLASSIFIED IN TERMS OF THE THERAPIST'S GOALS IN TREATMENT INCLUDING: (1) DECELERATION OF MALADAPTIVE BEHAVIOR, (2) ACCELERATION OF PROSOCIAL BEHAVIOR, AND (3) COMBINED PROMOTION OF ADAPTIVE BEHAVIOR AND CONTROL OF PROBLEMATIC BEHAVIOR. ALTHOUGH A NUMBER OF THE STUDIES REVIEWED CONVINCINGLY DEMONSTRATE THE EFFICACY OF BEHAVIORISTIC TREATMENT APPROACHES, THE MAJORITY WERE INADEQUATELY CONTROLLED AND INCOMPLETELY RECORDED CASE STUDIES. IT IS SUGGESTED THAT WHEN INDIVIDUAL SS ARE USED FOR THERAPY-EVALUATION STUDIES, E SHOULD PROVIDE: (1) ADEQUATE BASE-LINE MEASURES OF THE TARGET BEHAVIOR, (2) SYSTEMATIC VARIATION OF REINFORCEMENT CONTINGENCIES OR OTHER PROCEDURES DEMONSTRATING CONTROL OF S'S BEHAVIOR, (3) EVIDENCE THAT BEHAVIOR OBSERVATIONS ARE UNBIASED, AND (4) RIGOROUS FOLLOW-UP EVALUATIONS. (3 P. REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

PARTIAL PURIFICATION OF POLYPHENOL OXIDASE FROM PLUMS (Prunus domestica L., cv. STANLEY)

Polyphenol oxidase (PPO) was extracted and purified from Stanley plums (Prunus domestica L.) Crude PPO showed pH optima of 5.8 to 6.4 with different substrates. Heating for 5 min at 75C completely inactivated this enzyme. Plum PPO was stable at -20C for 16 weeks. K_mof this enzyme ranged from 17.5 mM with 4-methylcatechol to 31.2 mM with chlorogenic acid. The enzyme was purified 36-fold through (NH₄)₂SO₄ fractionation and chromatography on DEAE-cellulose and Sephadex G-100. PAGE of crude and purified plum PPO showed 7 and 3 bands, respectively, when stained for activity with catechol. The molecular weight of 3 subunits of purified PPO was estimated in the range of 45–66 kD.     

CHARACTERISTICS OF γ-GLUTAMYL TRANSPEPTIDASE AND ALLIINASE OF ONION AND THEIR EFFECTS ON THE ENHANCEMENT OF PYRUVATE FORMATION IN ONION MACERATES

The activity of alliinase monitored in onions stored for 32 weeks at ambient temperature (mean value of 20C) only slightly increased whereas the activity of γ-glutamyl transpeptidase increased gradually. Purified alliinase and transpeptidase showed single protein bands on SDS-PAGE, with molecular weights between protein markers of 40–69 kDa and 116–205 kDa, respectively. Molecular weights of native transpeptidase and alliinase determined by Sephadex G-200 column chromatography were estimated to be 120 and 200 kDa, respectively. Transpeptidase and alliinase had isoelectric points of 5.2 and 4.8, pH optima of 9.0 and 7.5, temperature optimum of 40C and activation energies (E_a) of 15.8 and 16.6 kJ/mol, respectively. Inhibitor studies suggested that the conditions for optimal alliinase activity did not depress the activity of transpeptidase. Transpeptidase in conjunction with alliinase enhanced pyruvate production in onion macerates over and above that catalyzed by either enzyme alone.     

EFFECT of PROCESSING CONDITIONS ON the PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of STANLEY PLUM PASTE

Stanley plums were processed into pastes by heat concentration to 25 and 30°Brix. the soluble solids of these two pastes were increased to 40 and 45°Brix, respectively, by sugar addition. the influence of processing techniques on the physicochemical and sensory characteristics of pastes was evaluated. Heat concentration resulted in a significant decrease in titratable acidity, total anthocyanins and total pectin. Pastes showed pseudoplastic behavior within the shear rate range of 20 to 100 rpm. Sugar addition had darkening effect on color, but no noticeable effect on rheological properties of the pastes. It was not feasible to concentrate plum pastes beyond 40°Brix. Paste pH was not affected by processing conditions. Sensory evaluation indicated that preference could be adequately predicted by flavor and color under the condition that °Brix/acid ratio was suitable.     

Bisulfite Atlernatives in Processing Abrasion-Peeled Russet Burbank Potatoes

Whole, abrasion-pecled Russet Burbank potatoes were dipped in a solution containing 3% D-araboascorbic acid (erythorbic acid), 0.25% sodium acid pyrophosphate and 2% sodium chloride or water. They were drained and packed in 0.2% citric acid, 0.2% sorbic acid and 0.25% calcium chloride or water, sealed in plastic bags and stored at 3.8°C. Potatoes packed in the citric acid mixtures maintained a lower microbial load after 6 days storage when compared to bisulfite-treated or water-dipped potatoes. All potatoes maintained acceptable color through 18 days storage. Treatments did not alter shear force measurements of raw, peeled potatoes or perceived flavor and texture of cooked, mashed potatoes.     

Women's use of cosmetics: psychosocial correlates and consequences

Few systematic studies have examined individual differences in women's use of facial make-up or the possible psychosocial effects of such use. In the present investigation, the researchers developed several measures of the amount and the situational and temporal patterning of cosmetics use. Among forty-two female college students, differential use was associated with a number of selected personality variables-public self-consciousness, public body-consciousness, social anxiety, and various body-image factors. Through the imagery-induction of cosmetics use and non-use conditions, cosmetics users' self-evaluative responses were studied. In a variety of imagined situations, subjects reported being more self-confident and sociable when wearing as opposed to not wearing their customary cosmetics. Findings were discussed in the context of the role of cosmetics in self-image enhancement and social impression management.
Aspects psycho-sociaux de l'utilisation des produits cosmétiques par les femmes     

EFFECT of POLYPHENOL OXIDASE and ITS INHIBITORS ON ANTHOCYANIN CHANGES IN PLUM JUICE

Total phenolics and chlorogenic acid in different plum cultivars ranged from 262 to 922 μ/g and 33 to 103, μg/g, respectively. Stanley plums had the highest polyphenol oxidase (PPO) activity and chlorogenic acid to total phenolics ratio as compared to all other cultivars. Degradation of anthocyanins in the juice made from Stanley plums was directly related to the level of PPO in the juice. Among PPO inhibitors, L-cysteine and sodium metabisulfite (at 0.5 and 1.0 mM) were effective in minimizing degradation of anthocyanins. Anthocyanins in the juice samples were heat stable and pasteurized juice showed acceptable microbial quality.