PREDICTIVE VALUE OF SVIB PRIMARY AND REJECT PATTERNS.

THE SVIB IS SOMETIMES USED WITH ALL MEMBERS OF A HIGH SCHOOL CLASS. LITTLE DIRECT EVIDENCE IS AVAILABLE, HOWEVER, WHICH INDICATES THE RELATIONSHIP BETWEEN SCORES MADE ON THIS INVENTORY WHEN ADMINISTERED TO LARGE GROUPS OF HIGH SCHOOL BOYS AND OCCUPATIONS THEY SUBSEQUENTLY FOLLOW. THE PRESENT STUDY ATTEMPTED TO ESTIMATE THIS RELATIONSHIP FOR A GROUP OF MEN WHO HAD COMPLETED THE SVIB WHILE HIGH SCHOOL JUNIORS OR SENIORS 6-10 YR. EARLIER, BY COMPARING THEIR PRIMARY AND REJECT PATTERNS WITH THEIR PRESENT JOBS WHEN THESE JOBS WERE CLASSIFIED ON THE BASIS OF THE INTEREST RATINGS FOUND IN THE UNITED STATES EMPLOYMENT SERVICE (USES) MANUAL, "ESTIMATES OF WORKER TRAIT REQUIREMENTS FOR 4,000 JOBS." SIGNIFICANT RELATIONSHIPS WERE FOUND TO EXIST BETWEEN 6 SVIB PATTERNS AND USES INTEREST FACTORS. THESE FINDINGS SUGGEST THAT THE SVIB SHOWS PROMISE IN ASSESSING BROAD INTEREST FACTORS ASSOCIATED WITH JOBS WHEN PRIMARY AND REJECT PATTERNS ARE USED. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods

An objective method of evaluating raw tuna quality was developed based on the volatile profile pattern obtained by gas chromatography. Five component; of the volatile profile showed a significant correlation to the raw tuna quality evaluated organoleptically. A chemical quality index, (Q.I.) was developed on commercially available tuna using the concentration of five components: ethanol, propanol, butanol, hexanal, and 1–pentene–3–ol. Quality designation of raw tuna using the Q.I. index resulted in a more accurate classification than the orgganoleptic method.