Pro- and anti-social behavior as a function of cost estimates and personality and situational variables

It was hypothesized that people who indicated that they would act anti-socially would make significantly lower estimates of the costs associated with their behavior than people who indicated they would act pro-socially. The study also investigated the effects of selected personality and situational variables on the cost estimates. It was hypothesized that the characteristics of the victim of the anti-social act, Sociopathy, Locus of Control, and the importance assigned certain values would influence subjects' estimates of the costs associated with their behavior. Questionnaires which measured Sociopathy, Locus of Control orientation, and the value importance were given to 107 undergraduates twice. Two weeks after the second administration, subjects indicated if they would return or take money that had been lost by an individual, an institution, or unidentified owner; in addition they made estimates of the costs associated with their actions. The hypothesis regarding cost estimates and anti-social actions was confirmed. Also, it was found that owner characteristics, Sociopathy, and Locus of Control were significantly related to the cost estimates. The viability of reward/cost model of pro-anti-social behavior and the influence of personality and situational variables on the costs specified by the model were discussed

Journal of Food Science

The quality and safety of a cooked food product depends on many variables, including the cooking method and time–temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data.Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively.Published versio

In Vitro Cytogenetic Assays: Chromosomal Aberrations and Micronucleus Tests

Chromosome damage is a very important indicator of genetic damage relevant to environmental and clinical studies. Detailed descriptions of the protocols used for detection of chromosomal aberrations induced by genotoxic agents in vitro both in the presence or absence of rat liver-derived metabolizing systems are given in this chapter. Structural chromosomal aberrations that can be observed and quantified at metaphases are described here. For the detection of chromosomal damage (fragments or whole chromosome) in interphase, the micronucleus test can be used, and a description of this test is also presented. Criteria for determining a positive result using appropriate statistical methods are described