An Hedonic Analysis of the Effects of Lake Water Clarity on New Hampshire Lakefront Properties

Policy makers often face the problem of evaluating how water quality affects a region's economic well-being. Using water clarity as a measure of the degree of eutrophication levels (as a lake becomes inundated with nutrients, water clarity decreases markedly), analysis is performed on sales data collected over a six-year period. Our results indicate that water clarity has a significant effect on prices paid for residential properties. Effects of a one-meter change in clarity on property value are also estimated for an average lake in four real estate market areas in New Hampshire, with effects differing substantially by area. Our findings provide state and local policy makers a measure of the cost of water quality degradation as measured by changes in water clarity, and demonstrate that protecting water quality may have a positive effect on property tax revenues.Resource /Energy Economics and Policy,

Immunochemical determination of an initial step in thymine dimer excision repair in xeroderma pigmentosum variant fibroblasts and biopsy material from the normal population and patients with basal cell carcinoma and melanoma

A monoclonal antibody specific for u.v.-induced thymine-thymine dimers in single-stranded DNA has been used in an enzyme immunoassay to investigate the loss of antigenicity associated with repair of this lesion in the first 2 h following 10 J/m2 254 nm radiation. Variances of ±10% for the method and ±6.5% for individuals were established using primary cultures of biopsies from healthy individuals. No differences in the rate of loss of antigenicity was observed between 20 normal lymphocyte samples and 10 normal skin biopsies. Of three xeroderma pigmentosum (XF) variant cell lines tested, GM3617 could not be distinguished from normal cells but GM1227 and GM3053 showed lower rates of loss than any of the healthy samples. When the group mean values were compared there was no significant difference between normals and biopsies from sun-shielded skin areas from 16 basal cell carcinomas but similar material from 10 melanoma patients showed a significantly reduced (P=0.001) rate of loss of antigenicity. Since the rate of loss of antigenicity in normal and XP variant cells reflected their relative abilities to perform unscheduled DNA synthesis, our results suggest that some melanoma patients may also have a minor deficiency in an early stage of excision repai

Practical Principles, Moral Truth, and Ultimate Ends

The natural-law theory on which we have been working during the past twenty-five years has stimulated many critical responses. We have restated the theory in various works, not always calling attention to developments. This paper reformulates some parts of the theory, taking into account the criticisms of which we are aware

Practical Principles, Moral Truth, and Ultimate Ends

The natural-law theory on which we have been working during the past twenty-five years has stimulated many critical responses. We have restated the theory in various works, not always calling attention to developments. This paper reformulates some parts of the theory, taking into account the criticisms of which we are aware

Substrate-Mediated Deactivation of a Ru(P\u3csup\u3et\u3c/sup\u3e\u3csup\u3eBu\u3c/sup\u3e2N\u3csup\u3eBn\u3c/sup\u3e2) Cooperative Complex

Ligand design for metal-ligand cooperative (MLC) catalysis is inherently more complex than that for traditional non-cooperative ligands. The basicity, sterics and structure of the acid/base group in MLC proton-transfer (PT) complexes, for instance, undoubtedly influence catalyst performance. Herein, we evaluate the highly tunable PR2NR′2 (1,5-R′-3,7-R-1,5-diaza-3,7-diphosphacyclooctane) ligand family for the first time in an organic transformation. With [Ru(Cp)(PtBu2NBn2)(MeCN)][PF6] as the catalyst, no turnover was observed in the anti-Markovnikov hydration of alkynes, a known PT MLC reaction. Treatment of the cooperative complex with phenylacetylene affords a vinylammonium product in which the pendant nitrogen atom of the PtBu2NBn2 ligand forms a Lewis acid-base adduct with the alpha-carbon atom of the vinylidene intermediate. Characterization by X-ray crystallography and NMR spectroscopy conclusively assign this structure in both the solid and the solution state. The adduct formation is irreversible, and the adduct is characterized as a catalyst deactivation product. Snapping Shut: The PR2NR′2 ligand family (R and R′ are removed for clarity in the graphic) open the door for easily tuned catalysts for cooperative organic transformations. However, the ligand swings toward the vinylidene, forming a stable (and catalytically inactive) Lewis acid-base adduct. (□ = open coordination site

An Evaluation of Laminated Offset Jawed Traps for Reducing Injuries to Coyotes

Increasing public concern about injuries caused by foothold traps has resulted in a considerable amount of research for more humane traps. Much of this research effort has focused on evaluating the Victor No. 3 Soft-Catch trap manufactured by Woodstream Corporation, Lititz, Pennsylvania (Linhart and Dasch 1992). Research has concentrated on two major areas: (1) efficiency and selectivity of different trap types and modifications used for capturing coyotes (Canis latrans) and (2) reducing animal injuries associated with trapping (Phillips and Mullis 1991). The Soft-Catch trap has been shown to reduce foot injury sustained by most captured furbearers (Tullar 1984, Olsen et al. 1986, Linhart et al. 1988, Olsen et al. 1988, Onderka et al. 1990)

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Journal of Animal Science, 94(11), 4943-4958. doi:10.2527/jas2016-0894The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74 degrees C, patties were cut into quarters and served to consumers. Consumers (n = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest (P < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased (P < 0.05; (consumer informed score -consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased (P < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased (P < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction

The s-mote: a versatile heterogeneous multi-radio platform for wireless sensor networks applications

This paper presents a novel architecture and its implementation for a versatile, miniaturised mote which can communicate concurrently using a variety of combinations of ISM bands, has increased processing capability, and interoperability with mainstream GSM technology. All these features are integrated in a small form factor platform. The platform can have many configurations which could satisfy a variety of applications’ constraints. To the best of our knowledge, it is the first integrated platform of this type reported in the literature. The proposed platform opens the way for enhanced levels of Quality of Service (QoS), with respect to reliability, availability and latency, in addition to facilitating interoperability and power reduction compared to existing platforms. The small form factor also allows potential of integration with other mobile platforms including smart phones

The effect of branding on consumer palatability ratings of beef strip loin steaks

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). The effect of branding on consumer palatability ratings of beef strip loin steaks. Journal of Animal Science, 94(11), 4930-4942. doi:10.2527/jas2016-0893The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cmthick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists (n = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar (P > 0.05) to Choice for all palatability traits; however, CAB rated greater P 0.05) for all traits when tested blind, but Angus Select was rated greater (P 0.05) when brand was disclosed. Brand knowledge increased (P 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef