Social environment of the church and feelings of gratitude toward god.

The purpose of this study was to see whether the social environment of the church is associated with changes in feelings of gratitude toward God over time. The theoretical thrust of the authors’ analyses is captured in the following conceptual linkages: (a) People who attend church frequently are more likely to believe that their congregation is highly cohesive; (b) individuals who worship in more cohesive congregations will receive more emotional support from fellow church members; (c) people who receive more emotional support from coreligionists will be more likely to feel they have a close spiritual connection with others; and (d) people who feel they are closely connected with other individuals will feel especially grateful to God. Data from a nationwide longitudinal survey of older adults provide support for each of these hypothesized relationships. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Low-fat, High Added Water Bologna from Massaged, Minced Batter

Bolognas were manufactured to produce a high-fat (30% fat), 10% added water (AW) formulation and three low-fat treatments which contained 10% fat/30% AW. Lean and fat trim for the low-fat treatments were blended and minced before massaging intermittently (10 min on/20 min off) for 0, 2.5 and 5.0 hr. Massaging did not affect pH or cook/chill losses but increased batter viscosity. Massaging generally increased purge accumulation, regardless of degree of vacuumization. Sensory and instrumental determinations indicated massaging up to 2.5 hr increased (P<0.05) cohesiveness. In addition, particle definition was decreased. There were no differences (P>0.05) in hardness among low-fat treatments. Massaging resulted in low-fat products that were less cohesive, softer, and more juicy than high-fat bologna.     

Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours†

The effects of glycerol monostearate (GMS) and sodium steroyl lactylate (SSL) on the rheological properties of native, naturally fermented (NF) and mixed culture fermented (MCF) cassava flour pastes were measured using instrumental texture profile analysis (TPA) and by finger cohesiveness (difficulty in separation). Fermentation reduced the TPA parameters, hardness, cohesiveness and gumminess, but not springiness/elasticity. These were reduced further when either GMS or SSL were incorporated into the pastes. Pastes made from native and naturally fermented flours were scored by a Cameroonian sensory panel as difficult to separate, whereas scores for native and fermented flour pastes treated with 1% or more of GMS or SSL were easy to separate. Increased internal stability of the cassava flour starch granules was suggested as the cause of the effects.     

Birds of a feather and birds flocking together: Physical versus behavioral cues may lead to trait- versus goal-based group perception.

Entitativity perception refers to the perception of a collection of individuals as a group. The authors propose 2 perceptual-inferential bases of entitativity perception. First, perceivers would expect a collection of individuals with similar physical traits to possess common psychological traits. Second, perceivers watching a group of individuals engage in concerted behavior would infer that these individuals have common goals. Thus, both similarity in physical traits (e.g., same skin color) and concerted collective behavior (e.g., same movement) would evoke perception of group entitativity. Results from 5 experiments show that same group movement invariably leads to common goal inferences, increased perceived cohesiveness, and increased perceived entitativity. Moreover, same skin color evokes inferences of group traits and increases perceived homogeneity and perceived entitativity but only when skin color is diagnostic of group membership. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

酪蛋白在碎猪肉边角料重组中的应用研究

主要研究了以鲜猪肉分割过程中产生的碎精肉为原料,经腌制后添加转谷氨酰胺酶、酪蛋白进行重组的工艺。以转谷氨酰胺酶添加量、酪蛋白添加量和反应时间为影响因素,以坚实度和内聚性为指标进行重组工艺参数优化,结果表明,在原料肉中添加4g/kg TG和20g/kg酪蛋白,6℃条件下反应12h,重组肉的坚实度和内聚性分别为825g和0.334,研究结果为碎肉的重组和综合利用提供了理论依据。      

Group Cohesiveness, Group-Derived Collective Self-Esteem, Group-Derived Hope, and the Well-Being of Group Therapy Members.

I. D. Yalom's (1995) hypothesis that group therapy cohesiveness is the precursor to the development of group-derived collective self-esteem (CSE), hope for the self (HS), and psychological well-being (personal self-esteem and depression) was tested. Participants were 102 university counseling center group therapy clients from process (n = 54) and theme (n = 48) groups. Path analyses supported Yalom's theory that cohesiveness is the primary group factor and that it directly related to curative group factors such as CSE and HS. Additional path analyses showed that the relationship between group therapy CSE and personal self-esteem was moderated by HS, such that a significant relationship between CSE and personal self-esteem was no longer found once HS was entered into the model. Implications of these findings for research and practice are discussed. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Virtual Teams: Effects of Technological Mediation on Team Performance.

Recent advances in networking environments and telecommunications have led to the proliferation of teams that do not work face-to-face but interact over a computer-mediated communications network. Although some have asserted that virtual teams transcend boundaries of time or distance, others have claimed that working remotely in a mediated team environment differs in significant ways from working face-to-face. In this article, the authors examine the effects of technological mediation on team processes such as cohesiveness, status and authority relations, counternormative behavior, and communication. They discuss conditions under which distance matters in virtual team interaction. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

氢气气氛下煤炭微波脱硫初步探究

以炼焦煤精煤为研究对象,研究氢气气氛下煤炭的微波辐照脱硫,考察了辐照时间对脱硫率和黏结性的影响。结果显示:煤样的脱硫率随着辐照时间的延长而增高,黏结性指数总体上呈增大趋势。形态硫测定发现,煤中硫铁矿硫含量由0.35%下降到0.09%,降低了74.29%,有机硫含量由2.4%下降到2.27%,降低了5.42%,硫酸盐硫含量基本不变。红外光谱分析发现,辐照后煤样含硫化合物降低,富氢的中小分子化合物含量增加。     

JN-3B缓凝高效减水剂研制及应用

本文论述了缓凝高效减水剂的配制原理,JN—3B产品的特色及应用。本产品已在220万m^3商品混凝土中推广应用。