The Effect of Health Savings Accounts on Health Insurance Coverage

Looks at how many currently uninsured people might be encouraged to buy coverage through Health Savings Accounts, and what the impact might be on the group and non-group health insurance markets

The face, beauty, and symmetry: Perceiving asymmetry in beautiful faces

The relationship between bilateral facial symmetry and beauty remains to be clarified. Here, straight head-on photographs of “beautiful” faces from the collections of professional modeling agencies were selected. First, beauty ratings were obtained for these faces. Then, the authors created symmetrical left-left and right-right composites of the beautiful faces and asked a new group of subjects to choose the most attractive pair member. “Same” responses were allowed. No difference between the left-left and right-right composites was revealed but significant differences were obtained between “same” and the left-left or right-right. These results show that subjects detected asymmetry in beauty and suggest that very beautiful faces can be functionally asymmetrical

Penggunaan Abu Merang Padi (Oryza Sativa) Untuk Pengolahan Snack Cumi-cumi (Loligo SP) Asap Yang Disimpan Secara Vakum

Research of squid (loligo sp) snack using rice straw ashes A1=0%, A2=0,5%and A3=1,0% and storage with vacuum method for 0 day, 5 day, 10 days and 15days. This research to evaluate the application of rice straw ashes as softenermaterial or blooming of smoked squid and quality of smoked squid snackobserved from organoleptic quality (appearance, smell, taste, texture) watercontent, protein content, lipid and peroxide.Concentraci of rice straw ashes is different a significant in value, smell,texture, water content, protein content and lipid content (P0,05). The appearance and smell A1is better than A2, and A2 is better than A3. Texture value, water content, proteincontent, and lipid A3 is better than A2 and A2 better than A1. But for taste valueand peroxide content there's no different in every treatment.Rice straw ashes can used for softening the smoked squid and make textureof smoked squid snake can be delicious and crispy. The treatment A3 (1,0%) is thebest in this research

Advances in structure and small molecule docking predictions for crystallized G-Protein coupled receptors

This dissertation discusses two main aspects of protein-ligand interaction for G-Protein coupled receptors: structure predictions of the flexible loop domains and docking into these receptors. The prediction of loop structure has been long worked on in the context of native, globular proteins. In this work it is extended to transmembrane proteins, which requires an explicit integration of the lipid bilayer into the loop prediction calculation. In the initial work, this new approach to loop prediction yields highly accurate 3-dimensional structures of the intra and intercellular loops of four G-protein coupled receptors--the A2A adenosine, bovine rhodopsin, β1 and β2 adronergic receptors. For these cases, the loops were predicted in the context of a completely native crystal structure. In subsequent work the approach was extended to work on perturbed cases, where all loops and tails were removed, and side chains near the loop being predicted were in nonnative conformations. Lastly, a full homology model of the β2 adronergic receptor was successfully built from the β1 adronegric receptor as its template. Work on docking into these receptors focuses on the kappa opioid receptor. Known antagonist binders are discriminated from a set of decoy nonbinders via docking calculations. Two new terms were added to the scoring function, WScore to achieve this, based on a detailed molecular understanding of how the receptor works

Comperative Study of Woods Type to the Smoked Catfish (Pangasius Hypopthalmus) Flavour

This study was intended to evaluate the quality of smoked catfish smoked withdifferent types of woods. The fish weighing 250-300gr each were smoked with hot andliquid smoking method using rambutan wood (Nephelium lappacium) and medang wood(Dcinamouns spp). The smoked catfishes were evaluated for sensory quality, moisture, fenolvalue, acid value and pH. The smoked catfishes which were smoked with rambutan woodwere compared to that smoked with medang wood. The results showed that the smokedcatfishes which were smoked with rambutan wood had a better quality than that medangwood. Moisture, fenol value, acid value and pH of smoked catfishes which were smokedwith rambutan wood was 16,52%, 2,51%, 4,18% and 6,1% respectively, and that smokedwith medang wood was 18,31%, 2,17%, 4,10% and 6,33% respectively.Kunci : smoked catfish (Pangasius hypopthalmus) , sensory quality