CONSTRUCT VALIDITY FOR THE SENSATION-SEEKING SCALE.

EXAMINED THE TRAITS MEASURED BY THE SENSATION-SEEKING SCALE (SSS) BY DEFINING FACTORS WITHIN THE SCALE ITSELF AND BY CORRELATING THE SCALE WITH INDEPENDENT MEASURES OF OTHER TRAITS. 4 FACTORS WERE DEFINED IN AN EARLIER EXTENDED VERSION OF THE SSS GIVEN TO MALES: THRILL, SOCIAL, VISUAL, AND ANTISOCIAL SENSATION SEEKING. ONLY THE 1ST 2 FACTORS EMERGED CLEARLY IN THE FEMALE DATA. THE SSS WAS POSITIVELY CORRELATED WITH AUTONOMY, CHANGE, AND EXHIBITIONISM SCORES, AND NEGATIVELY CORRELATED WITH DEFERENCE, NURTURANCE, ORDERLINESS, AND AFFILIATION SCORES ON BOTH THE EPPS AND THE GOUGH-HEILBRUN ADJECTIVE CHEKC LIST (ACL). THE SSS CORRELATED POSITIVELY WITH HYPOMANIA (MMPI) AND LABILITY (ACL), AND NEGATIVELY WITH SELF-CONTROL (ACL) AND FIELD DEPENDENCY. SS IN THIS STUDY WERE 268 MALE AND 277 FEMALE UNDERGRADUATES. (22 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

RELATION OF MOOD AND HYPNOTIZABILITY: AN ILLUSTRATION OF THE IMPORTANCE OF THE STATE VERSUS TRAIT DISTINCTION.

TESTED THE HYPOTHESIS THAT AFFECT STATES JUST PRIOR TO HYPNOSIS INDUCTION ARE RELATED TO SUBSEQUENT HYPNOTIZABILITY, WHILE AFFECT TRAITS ARE NOT. THE MULTIPLE AFFECT ADJECTIVE CHECKLIST (MAACL), AN AFFECT-STATE TEST, WAS GIVEN TO SS JUST PRIOR TO HYPNOSIS. MMPI AFFECT-TRAIT MEASURES WERE GIVEN AFTER HYPNOSIS. HOSTILITY STATE (MAACL) WAS SIGNIFICANTLY AND NEGATIVELY CORRELATED WITH HYPNOTIZABILITY IN 3 RUNS OF SS TESTED IN SMALL, HIGHLY MOTIVATED GROUPS. DEPRESSION STATE WAS NEGATIVELY CORRELATED WITH HYPNOTIZABILITY IN 2 OF THE RUNS, AND ANXIETY STATE WAS NEGATIVELY CORRELATED IN 1. AFFECT-STATE MEASURES WERE UNRELATED TO HYPNOTIZABILITY IN A LARGE, LESS MOTIVATED GROUP. AFFECT-TRAIT MEASURES AND OTHER TRAIT MEASURES FROM THE MMPI WERE UNRELATED TO HYPNOTIZABILITY. THE RESULTS SHOW THE IMPORTANCE OF THE STATE VS. TRAIT DISTINCTION IN THE PREDICTION OF HYPNOTIC BEHAVIOR AND HAVE IMPLICATIONS FOR OTHER AREAS OF PREDICTION. (2 P. REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

COLOR IMPROVEMENT OF KOSHER BEEF USING SODIUM ASCORBATE AND ERYTHORBATE

The koshering process involves soaking meat in water followed by massive surface salting and rinsing to remove the salt. This process causes undesirable discoloration during storage at 4C, as compared to nonkosher beef (P<0.01). Beef steaks were dipped into sodium ascorbate (SA) or erythorbate (SE) solutions for various time periods. Untreated steaks, from the same cut, served as controls. All samples were packaged into modified atmospheres of 65% O₂ and 35% CO₂. The color of sample was observed periodically during illuminated storage at 4C. The typical red color was maintained at 4C for up to 21 days when the meat was dipped for 1 min in a 2 or 4% SE solution (pH 6.5), packaged in 65% O₂ and 35% CO₂, while the controls showed severe discoloration after 2 to 3 days. The treatment with SE had also a positive effect in reducing initial total microbial counts by 1.5 log CFU/g.     

TEMPERATURE PROFILES AT SUSCEPTOR/PRODUCT INTERFACE DURING HEATING IN the MICROWAVE OVEN

The temperature of dough at susceptor/dough interface was measured as a function of heating time, dough weight and diameter using fluoroptic fiber probes. Applying the time-temperature superposition principle, a generalized equation was found that enables one to predict reasonably well the dough temperature, at the interface, during heating.     

TEMPERATURE PROFILES IN DOUGH HEATED WITH A SUSCEPTOR IN THE MICROWAVE OVEN

A model based on energy considerations for predicting temperature profiles in a microwaved dough placed in contact with a susceptor was developed. Using a commercial finite element software ("Ansys 5.01"), for an axisymmetric and transient heat transfer problem, the temperatures at the dough/susceptor interface and in the whole dough were calculated. The calculated temperatures at the susceptor/dough interface were superimposed on previously published curves (based on a correlation relating temperatures at the interface with heating time, dough and susceptor parameters) and compared to experimentally determined values. A very good agreement between the experimentally determined temperatures and the values predicted from this model and from the previously described correlation was obtained. In the dough, an uneven temperature distribution in the radial direction, caused mainly by evaporative cooling at the surface, was predicted. The calculated temperatures for different susceptors, heating times and various locations in the dough correlated well with experimentally determined values.     

SENSATION SEEKING AND VOLUNTEERING FOR SENSORY DEPRIVATION AND HYPNOSIS EXPERIMENTS.

3 STUDIES CONDUCTED AT 3 DIFFERENT UNIVERSITIES TESTED THE HYPOTHESIS OF A RELATIONSHIP BETWEEN A SENSATION-SEEKING TENDENCY AND VOLUNTEERING FOR EXPERIMENTS IN HYPNOSIS AND SENSORY DEPRIVATION. MALE AND FEMALE UNDERGRADUATES WHO VOLUNTEERED FOR HYPNOSIS EXPERIMENTS WERE FOUND TO BE SIGNIFICANTLY HIGHER ON THE SENSATION-SEEKING SCALE (SSS) THAN NONVOLUNTEERS. FEMALES VOLUNTEERING FOR SENSORY DEPRIVATION EXPERIMENTS WERE HIGHER ON THE SSS THAN NONVOLUNTEERS, BUT MALE VOLUNTEERS WERE SIGNIFICANTLY HIGHER IN ONLY 1 OF THE 2 SAMPLES TESTED. MARKED UNIVERSITY POPULATION DIFFERENCES WERE FOUND ON THE SSS, AND THESE DIFFERENCES BORE SOME RELATION TO THE MAGNITUDE OF DIFFERENCES BETWEEN VOLUNTEERS AND NONVOLUNTEERS WITHIN EACH SEX GROUP. NO RELATIONS BETWEEN BIRTH ORDER, HYPOMANIA, ANXIETY, AND VOLUNTEERING WERE FOUND IN THE STUDIES WHERE THEY WERE EXAMINED. (17 REF.) (PsycINFO Database Record (c) 2010 APA, all rights reserved)