PREDICTION OF CREATIVITY AND OTHER PERFORMANCE MEASURES FROM BIOGRAPHICAL INFORMATION AMONG PHARMACEUTICAL SCIENTISTS.

A 160-ITEM BIOGRAPHICAL INVENTORY WAS ADMINISTERED TO 157 PHARMACEUTICAL SCIENTISTS WHO WERE RANDOMLY ASSIGNED TO 2 GROUPS OF 79 AND 78 SS. EACH ALTERNATIVE FROM EACH ITEM IN THE INVENTORY WAS CORRELATED WITH 19 CRITERION MEASURES OBTAINED ON EACH OF THE SCIENTISTS. THESE PRIMARILY INVOLVED RATINGS OF CREATIVITY, QUANTITY OF WORK PRODUCED, SKILL WITH PEOPLE, ETC., OBTAINED FROM SUPERVISORS, PEERS, AND SUBORDINATES. REMARKABLY LITTLE RELATIONSHIP EXISTED BETWEEN SUPERVISORY AND PEER RATINGS OF THE SCIENTISTS ON MOST VARIABLES. USING A DOUBLE CROSS-VALIDATION DESIGN, INVENTORY PREDICTOR KEYS WERE DEVELOPED FOR EACH OF THE CRITERION RATINGS AND APPLIED ACROSS TO THE NEW INDEPENDENT SAMPLE. SIGNIFICANT CROSS VALIDITIES WERE OBTAINED, NOTABLY IN THE PREDICTION OF THE CREATIVITY CRITERION, WHERE CORRELATIONS OF .36 AND .42 RESULTED ACROSS THE 2 SUBSAMPLES. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Surface Composition of Porous Glass

Both boron and silicon were detected on the surface of porous glass. Infrared and adsorption data show five or six times more boron in the surface than can be expected from chemical analysis of the porous glass. It is suggested that the excess of boron in the surface occurs during the leaching of the base glass.     

Sport And Downtown Development Strategy If You Build It,Will Jobs Come?

ABSTRACT: Many policy analysts have cautioned against public spending for professional and amateur sports. Within the last year, numerous cities have received demands from major and minor league teams for investments. These investments by the public sector can involve hundreds of millions of dollars and are usually defended by the economic impact of the facilities or teams and the economic development and revitalization which will follow. Indianapolis formulated an economic development strategy which relied substantially on sports. In addition, its development policies did not involve one team or facility, but a series of investments. As a result, the policies followed in Indianapolis afford an opportunity to measure the ability of sport facilities to encourage other investments and enhance economic development. The results reported here indicate that a sports strategy, even one as pronounced and as articulated as that of Indianapolis, is likely to have an inconsequential impact on development and economic growth.     

TORSION ANALYSIS OF FRESH AND AGED CHEESES1

Six cheese varieties encompassing a wide compositional and age range were analyzed fresh and after aging to determine correlations between casein proteolysis products, fat content, moisture content, and torsion results. Shear stress, a measure of the strength of the casein matrix, was dependent on the amount of intact α_sl‐casein. Shear strain, a measure of the cohesiveness of a structure, exhibited a negative correlation with fat content and a positive correlation with moisture content. Shear strain was also correlated with the ratio of moisture to protein, an indication of the interaction between casein particles. Torsion tests provide information on the level of degradation of the casein network in cheese, which can be used by manufacturers to alter storage conditions to optimize the quality of their aged cheese., April 10, 2003     

EFFECTS OF DARK STORAGE TIME AND UV-FILTERED FLUORESCENT LIGHTING DURING DISPLAY ON COLOR STABILITY OF HIGH-OXYGEN MODIFIED ATMOSPHERE PACKAGED GROUND BEEF

Effects of temperature (OC and 4.4C) during dark storage (days 2-9) and display in non-UVand UV-filtered fluorescent lighting on color stability of high-O₂ modified atmosphere packaged "case ready" ground beef was evaluated. Minimal shift in headspace O₂ and CO₂ concentrations occurred during 9 days of storage and display. By day 3, product stored at 4.4C lost redness (Hunter +a) faster than that held at OC. Visual panel ratings for lean color decreased (P > 0.05) after 7 days but were not affected by storage temperature. When packages stored 2, 4, or 6 days at OC were displayed in light, Hunter +a values did not decline (P <0.05) for the first day and in several instances were maintained for 2 days. Panel evaluations of displayed product substantiated high maintenance of redness of lean color. UV-filtering of fluorescent lighting was not necessary for color stability of ground beef during display.     

Analysis of the anthocyanin composition of Cabernet Sauvignon and Portugieser wines provides an objective assessment of the grape varieties

This paper presents data on the ratios of acetylated to p -coumaroylated anthocyanins of authentic and unadulterated trade samples of 71 Cabernet Sauvignon and 40 Portugieser winegrape varieties. The relative peak areas of nine characterising anthocyanins were determined by a standardised and validated HPLC-method. The 95%-confidence ranges calculated from the data ranged from 2.9 to 5.7 for the Cabernet Sauvignon wines and from 0.7 to 1.7 for the Portugieser wines. The rule that individual anthocyanin components are normally distributed was also confirmed for wines vinified from Gamay and Kadarka (Gamza) grape varieties.     

Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium

A test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.     

Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

No changes in actomyosin Ca²⁺-, Mg²⁺-, or Mg²⁺-Ca²⁺-ATPase activities were observed during iced storage of Pacific whiting fillets, but Mg²⁺-EGTA-ATPase increased with a loss of Ca²⁺-sensitivity. Surface hydrophobicity of actomyosin increased substantially within 2 days, but not total sulfhydryl (SH) content. During longer storage, the SH content decreased gradually, but surface hydrophobicity remained constant. Autolytic degradation products increased in fish muscle with storage time. Myosin heavy chain (MHC) was degraded by 45% within 8 days, but no noticeable difference was observed in actin. Results indicated that autolysis may be the main cause of physicochemical changes in Pacific whiting muscle proteins during iced storage.     

Biomass distribution and nitrate assimilation in response to N supply for Vitis vinifera L. cv. Cabernet Sauvignon on five Vitis rootstock genotypes

Effects of nitrogen (N) supply on biomass distribution as well as N effects on NO₃"assimilation, were examined in two-year-old graftlings of Vitis vinifera L. cv. Cabernet Sauvignon on five rootstocks. Whole-plant biomass in all graftlings more than doubled with increased N supply in solution from 0.25 to 8 mM. Whole plant biomass was also affected by rootstock genotype, but to a lesser extent than by N supply. Biomass allocation to roots declined with increased N supply for all stock-scion combinations, but the magnitude of that response varied with rootstock genotype. Nitrate reductase activity (NRA) in leaves increased with increased N supply for all stock-scion combinations, whereas root NRA increased only up to 1 mM N supply, dropping markedly with additional N. NRA in leaves was one to two orders of magnitude higher than NRA in roots - a difference that increased steadily with increased N supply. By implication, grapevine leaves have a much higher capacity for NO₃^-_- reduction than do grapevine roots, and any contribution by roots to whole-vine NO₃^-_- assimilation declines even further as NO₃^-_- availability increases.     

Nutritional Improvement of Soy Flour Through Inactivation of Trypsin Inhibitors by Sodium Sulfite

Treatment of raw soy flour at 75°C with 0.03M sodium sulfite for 1 hr completely inactivated trypsin inhibitors leaving no sulfite residues in the soy proteins. Rat feeding studies showed that the protein efficiency ratio (PER) increased from 1.55 for raw flour to 2.11 for heated flour and 2.49 for flour heated in the presence of sulfite. This nutritional improvement was accompanied by enhancement in in vivo nitrogen digestibilities. Pancreas weights were elevated in rats fed raw soy flour, but not in those consuming heated soy flour, with or without sodium sulfite. Knowledge of the factors that decrease the stability of potentially toxic trypsin inhibitors may be useful for improving the quality of certain foods.