A multivariate study of measures of creativity, achievement, motivation, and intelligence in secondary school students.

Administered tests of R. B. Cattel's (1965, 1971) fluid and crystallized intelligence and ergs and sentiments (e.g., Culture Fair Intelligence Test and the School Motivation Analysis Test), and the Torrance Tests of Creative Thinking to 163 9th graders. Results support the hypothesized distinction between fluid and crystallized intelligence, but they indicate that the distinction between ergs (defined as traits reflecting basic biological needs for emotional expression) and sentiments (defined as source traits which come into existence because of an individual's contacts with important cultural institutions) may be more conceptual than empirical. Multivariate analyses of these results and achievement data substantiate the importance of institutionally learned intellectual skills in both achievement and creativity. (15 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Performance evaluation of asynchronous,modular systems

A theoretical foundation is presented for a practical method of evaluating the expected performance of asynchronous, modular systems. Five basic types of asynchronous control modules are defined, which can be easily implemented using combinatorial logic. These modules can be used to control the execution of digital computations; and the result is a high degree of concurrency with true “speed-independence” (i.e. the correct operation of the system is not dependent on any relative timing assumptions). For such digital computations, methods are presented for estimating the expected execution time and throughput rate. Both deterministic and probabilistic models of computations are considered. For some restricted classes of computations, exact analytical solutions for the execution time are derived and for the general case, upper and lower bounds on the expected execution time are given.     

In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers

Abstract: Sustained colonic fermentation supplies beneficial fermentative by‐products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch‐entrapped alginate‐based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other “slowly fermentable” fibers. Dietary fibers with previous reports of slow fermentation, namely, long‐chain inulin, psyllium, alkali‐soluble corn bran arabinoxylan, and long‐chain β‐glucan, as well as starch‐entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short‐chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long‐chain β‐glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long‐chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch‐entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch‐entrapped microspheres appreciably fermented in the second half of the fermentation period. Practical Application: Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates with a benchmark slow fermenting fiber that we fabricated in an in vitro simulation of the human digestive system. Results show a variety of fermentation profiles only some of which have slow and extended rate of fermentation.     

Self-esteem, self-consistency, and second vocational choice.

Hypothesized that (a) persons high in self-esteem make 2nd vocational choices that are consistent with their personality styles more often than those that are inconsistent, and (b) persons low in self-esteem make 2nd choices that are consistent about as often as they make choices that are inconsistent. In a test with 135 undergraduates using the Vocational Preference Inventory, both hypotheses were supported. Implications were drawn for counseling with persons whose preferred career choices were inappropriate. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Generalization of self-discrepant information as a function of defensive style.

Administered the Byrne's Repression-Sensitization scale to 203 male undergraduates. 24 repressors and 24 sensitizers were selected and then presented with self-discrepant information (low maturity scores) in a microcounseling interview under conditions that made denial difficult. Ss subsequently interacted with a counselor using either a cognitively or an affectively oriented style to help gain acceptance of the self-discrepant information. Generalization effects of the self-discrepant information presented were studied on ratings of 4 personality dimensions (openness, sensitivity, masculinity, and acceptance) not discussed in the microcounseling interview. Analysis revealed significant generalization effects on self-attribute ratings resulting from counseling approach and a significant interaction of defensive style with counseling approach. No significant generalization effects were found on analysis of counselor attribute ratings. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Comparing GC–MS,HPLC and H NMR analysis of beef longissimus dorsi tissue extracts to determine the effect of suspension technique and ageing

Beef longissimus dorsi muscle samples matured over a 21 day period were analysed using three different analytical techniques; ¹H NMR, GC–MS and HPLC. The data from the three experimental techniques were correlated with each other to determine if the results were statistically similar to each other. From our analysis we determined that the metabolites measured using ¹H NMR were statistically similar to the compounds quantified using the chromatography techniques (p < 0.001). In addition, using PCA, we were able to show that different metabolites, measured using the various analytical techniques produced very similar scores and loadings plots for all the analysis and extraction techniques undertaken across the 21 day time domain. Using a combination of these three different techniques provides a unique and holistic insight into the biochemistry behind the conversion of muscle to meat which would not be possible using any single technique alone.     

Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa.