Implicit and explicit preferences for physical attractiveness in a romantic partner: A double dissociation in predictive validity.

Five studies develop and examine the predictive validity of an implicit measure of the preference for physical attractiveness in a romantic partner. Three hypotheses were generally supported. First, 2 variants of the go/no-go association task revealed that participants, on average, demonstrate an implicit preference (i.e., a positive spontaneous affective reaction) for physical attractiveness in a romantic partner. Second, these implicit measures were not redundant with a traditional explicit measure: The correlation between these constructs was .00 on average, and the implicit measures revealed no reliable sex differences, unlike the explicit measure. Third, explicit and implicit measures exhibited a double dissociation in predictive validity. Specifically, explicit preferences predicted the extent to which attractiveness was associated with participants' romantic interest in opposite-sex photographs but not their romantic interest in real-life opposite-sex speed-daters or confederates. Implicit preferences showed the opposite pattern. This research extends prior work on implicit processes in romantic relationships and offers the first demonstration that any measure of a preference for a particular characteristic in a romantic partner (an implicit measure of physical attractiveness, in this case) predicts individuals' evaluation of live potential romantic partners. (PsycINFO Database Record (c) 2011 APA, all rights reserved)     

Harmonizing agriculture and health sector actions to improve household nutrition: policy experiences from Afghanistan (2002–2007)

Coordination across sectors to address undernutrition with its varied underlying causes remains a challenge in developing countries. In Afghanistan, harmonization of health and agriculture policies and actions to reduce endemic undernutrition occurred during 2002-2007. This qualitative case study explores the forms of harmonization, enabling features and constraints in the policy process. We interviewed 57 stakeholders (39 central level, 18 provincial) involved in public nutrition or food security issues. Forms of harmonization included written policies, reseach, training and advocacy. Important features of the policy process included: policy entrepreneurs with operational and strategic capacity, consensus-building using a shared causal framework, working groups and strategic alliances. This case presents an interesting alternative to a national nutrition coordinating body, an approach that has met with mixed results, often due to the lack of authority, budget, and operational capacity of such a body to oversee ministries and enforce national nutrition objectives. Mid-level professionals mobilized into task forces achieved much with the support of national and international partners. This study highlights the importance of building capacity for sustaining change through local institutions.     

Use of cysteine to remove mercury from shark muscle

The efficiency of cysteine to remove mercury from sliced and minced shark was evaluated. Treatment with 0.5% cysteine at pH 2.0–2.5 and subsequent washing with sodium chloride (5%) failed to remove the mercury from the sliced shark. The efficiency of 0.5% cysteine at pH 7.0 in removing mercury from minced shark was 40–45% (dry material), obtained by two of the three methods studied. This removal rate was considered relatively low for it failed to attend to the practical proposal of decontaminating species of fish highly contaminated by mercury. The need for fuller understanding of the mechanisms involved in the removal of mercury by cysteine was also considered.     

Impact of job experience and ability on job knowledge, work sample performance, and supervisory ratings of job performance.

Based on data from 4 independent studies reported by R. Vineberg and E. N. Taylor (1972) with a total sample size of 1,474, path analysis was used to examine the causal impact of job experience on job knowledge, performance capability as measured by job sample tests, and supervisory ratings of job performance. Findings support the conclusion that (1) when mean job experience is 2–3 yrs, there is substantial variance in job experience and (2) when the jobs are of an intermediate complexity level, job experience has a substantial direct impact on job knowledge and a smaller direct impact on performance capabilities as assessed by job sample measures. Job experience also has a substantial indirect effect on work sample performance through its effect on job knowledge, which, in turn, was found to be the strongest determinant of work sample performance. The pattern and magnitude of causal effects of general mental ability were similar to those of job experience. The effect of job knowledge on supervisory ratings was several times stronger than the effect of job sample performance, confirming the findings of J. E. Hunter (1983). When job experience was held constant, the direct impact of ability on the acquisition of job knowledge increased substantially, and this, in turn, increased the indirect effect of ability on job sample performance. (28 ref) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico‐chemical properties of selected bean varieties—Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi—grown in Mpumalanga (MP) and Free State (FS) in South Africa. RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico‐chemical and sensory properties of beans. Jenny‐FS, Mkuzi and PAN 148‐MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw‐bean flavour whereas more preferred beans (e.g. Jenny‐MP, Kranskop‐MP) were sweet, soft and with a cooked‐bean flavour. CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked‐bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry     

Determination of the Fe2+/Fe3+ Ratio in Nuclear Waste Glasses

The Fe²⁺/Fe³⁺ ratios of 47 simulated nuclear waste glass samples with ratios varying from 0.01 (oxidized) to 1.6 (reduced) were determined by wet-chemical and Mössbauer spectral analyses. The wet-chemical method involved the spectrophotometric determination of Fe²⁺ and total iron using remote spectroscopy with fiber optic chemical sensing. Interferences from other species present in these glasses were examined and alternative analytical techniques were investigated. Results of wet-chemical and Mössbauer spectral analysis were comparable; however, the wet-chemical method is probably preferable for the analysis of highly radioactive glasses until such glasses have been shown to have satisfactory Mössbauer spectra.