CLIENT VOICE QUALITY AND EXPRESSIVE STYLE AS INDEXES OF PRODUCTIVE PSYCHOTHERAPY.

ACLASSIFICATION SYSTEM, DESIGNED TO FOCUS ON 2 ASPECTS OF CLIENT BEHAVIOR, VOICE QUALITY AND EXPRESSIVE STANCE, WAS APPLIED TO INTERVIEWS WITH 53 CLIENTS. THE BEHAVIOR THUS CODED WAS VECTOR ANALYZED BY COLUMNS, YIELDING FACTOR LOADINGS FOR INTERVIEWS FOR EACH CLIENT FOR 1ST, 2ND, AND 11TH INTERVIEWS. ESTIMATED FACTOR LOADINGS WERE OBTAINED FOR 12 ATTRITION CLIENTS FOR 1ST AND 2ND INTERVIEWS. ATTRITION COULD BE PREDICTED FROM THE 1ST INTERVIEW. FOR THE 2ND AND 11TH INTERVIEWS, 2 OF THE 4 FACTORS EXTRACTED WERE FOUND TO DIFFERENTIATE AMONG OUTCOME GROUPS FORMED BY COMBINING CLIENT'S AND THERAPIST'S VANTAGE POINTS. THE VALUE OF THESE CLIENT-PROCESS VARIABLES IS DISCUSSED NOT ONLY FOR PROGNOSIS, BUT ALSO AS A BACKGROUND AGAINST WHICH TO EVALUATE THERAPIST PARTICIPATION OR EXPERIMENTAL INTERVENTION. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

THERMAL RESISTANCE OF YERSINIA ENTEROCOLITICA AND LISTERIA MONOCYTOGENES IN MEAT AND POTATO SUBSTRATES

The heat resistance of a wild type and nalidixic acid resistant strain of Yersinia enterocolitica, and Listeria monocytogenes, was measured in meat (minced beef and minced beef homogenate) and potato substrates over the temperature range 50–60C. Comparisons of heat resistance were determined using D-values calculated using a linear survival model. The results showed that the wild-type strain of Y. enterocolitica was more heat resistant than the mutant (p<0.05). Under most conditions, the use of a nonselective/overlay recovery medium resulted in higher D-values compared to a selective recovery medium (p<0.05). Analysis of the data using a nonlinear survival model (D₁ and D₂ -values) suggested the presence of heat resistant subpopulations and was particularly evident for the mutant strain, and in potatoes compared to minced beef.     

The Effect of Local Cooking Methods on Polycyclic Aromatic Hydrocarbons (PAHs) Contents in Beef,Goat Meat,and Pork as Potential Sources of Human Exposure in Kisumu City,Kenya

Roasted meat is known to be a major source of human exposure to PAHs. The contribution of direct-heat charcoal-roasted, electric- oven grilled, and shallow-pan fried meat to human exposure in Kisumu City was not known although the three modes of cooking meat are very prevalent. This study analyzed the concentrations of the PAHs in raw beef, goat meat, and pork, investigated the effect of direct-heat charcoal roasting, electric-oven grilling, and shallow-pan frying on these concentrations, and compared their concentration levels with international standards for foods in order to assess the potential risks to consumers. Samples were taken from three popular meat-roasting hotels within Kisumu City, Kenya. Extraction of PAHs was done using liquid-liquid partition after saponification with alcoholic potassium hydroxide followed by clean-up on a silica gel column and final analysis by gas chromatography-mass spectrometry (GC-MS). Roasting and shallow-pan frying introduced new PAHs and significantly (P ≤ 0.05) increased the concentrations of those existing in raw meat. Direct-heat charcoal roast beef had 5 new PAHs and a total mean PAH content of 17.88 μg/kg, compared with a mean of 1.39 μg/kg for raw beef, with the potent dibenz(a,h)anthracene also being detected. Direct-heat charcoal roasted goat meat had three new PAHs and a total mean PAH content of 4.77 μg/kg, compared with a mean of 2.13 μg/kg in raw meat, with the potent benzo(a)pyrene concentration being 8.84% of the total mean PAH. Fried pork had 7 new PAHs and a total mean PAH content of 3.47 μg/kg, compared with a mean total of 0.17 μg/kg, detected in the raw meat. Roast beef had the highest individual PAH concentration (5.03 μg/kg) and highest total PAHs concentration (17.88 μg/kg), both being higher than acceptable EU limits. The PAHs from local raw and cooked meat were characterized and quantified for the first time in Kisumu City and the study therefore provided the needed baseline data on PAHs in raw and cooked meat.     

Morphological study of the spermatogenesis in the teleost <i>Piaractus mesopotamicus</i>

The spermatogenesis of Piaractus mesopotamicus was investigated under light and transmission electron microscopy. The specimens were captured from their natural environment (Rio Miranda and Rio Aquidauana, Pantanal Matogrossense, Brazil) during April and September. The results were compared with the spermatogenic data of specimens under captivity condition. In both conditions, P. mesopotamicus presented the typical spermatogenesis pattern of the teleost fishes, showing no significative differences. The spermatozoon was classified as type I, which has a globular head without acrosome, a short middle piece and a long tail constituted only by the flagellum. This type of spermatozoon is considered the basic type in fishes.