The Effects of Diagrams and Relational Complexity on User Performance in Conditional Probability Problems in a Non-Learning Context

Many disciplines in everyday life depend on improved performance in conditional probability problems. Most adults struggle with conditional probability problems and several prior studies have shown participant accuracy is less than 50%. This study examined user performance when aided with computer-generated Venn and Euler type diagrams in a non-learning context. Despite the prevalence of research into diagrams and extensive research into conditional probability problem solving, this study is one of the only studies to apply theories of working memory to predict user performance in conditional probability problems with diagrams. Following relational complexity theory, this study manipulated problem complexity in computer generated diagrams and text-only displays to improve user performance and perceptions of satisfaction. Partially consistent with the study hypotheses, complex visuals outperformed complex text-only displays and simple text-only displays outperformed complex text-only displays. However, a significant interaction between users’ spatial ability and the use of diagram displays led to a degradation of low-spatial user performance in the diagram displays when compared to high spatial users. Participants with less spatial ability were significantly impaired in their ability to solve conditional probability problems when aided by a diagram

Impact of Diet and Quality Grade on Shelf Life of Beef Steaks

Steers were fed a diet containing dry rolled corn, steam flaked corn, dry rolled corn with 30% dried distillers grains, or steam flaked corn with 30% dried distillers grains. Strip loins from upper 2/3 Choice and Select- grade carcasses were obtained to evaluate the effects of diet and quality grade on shelf life characteristics. Strip loins were aged for 2, 9, 16, or 23 days. Results suggest that steaks from cattle fed steam flaked corn (with or without dried distillers grains) and from cattle fed dried distillers grains (regardless of corn type) had higher levels of many unsaturated fatty acids, more discoloration, and greater lipid oxidation compared to the dry rolled corn treatments or the no dried distillers grains treatments, respectively. Feeding of dry rolled corn or diets without dried distillers grains maintained red color better during retail display. Choice- grade steaks had significantly higher levels of unsaturated fatty acids like 18:2 and total polyunsaturated fatty acids than Select- grade steaks but did not diff er in color stability or oxidation. These data indicate the longest shelf life will occur when cattle are fed diets containing dry rolled corn (versus steam flaked corn) or without dried distillers grains (versus with dried distillers grains) and that both steam flaked corn and distillers grains have a negative impact on shelf life. Quality grade did not affect color stability

Testing the Foundations of Signal Detection Theory in Recognition Memory

Signal detection theory (SDT) plays a central role in the characterization of human judgments in a wide range of domains, most prominently in recognition memory. But despite its success, many of its fundamental properties are often misunderstood, especially when it comes to its testability. The present work examines five main properties that are characteristic of existing SDT models of recognition memory: (a) random-scale representation, (b) latent-variable independence, (c) likelihood-ratio monotonicity, (d) ROC function asymmetry, and (e) nonthreshold representation. In each case, we establish testable consequences and test them against data collected in the appropriately designed recognition-memory experiment. We also discuss the connection between yes–no, forced-choice, and ranking judgments. This connection introduces additional behavioral constraints and yields an alternative method of reconstructing yes–no ROC functions. Overall, the reported results provide a strong empirical foundation for SDT modeling in recognition memory. (PsycInfo Database Record (c) 2021 APA, all rights reserved

Microwave Spectroscopy

Contains reports on four research projects.United States Army Signal Corps (Contract DA36-039-sc-87376)Lincoln Laboratory (Purchase Order DDL B-00368)United States ArmyUnited States NavyUnited States Air Force (Contract AF19(604)-7400

Effect of Recovery Modality on Rate of Force Development, Vertical Jump, and Lactate Clearance

Please refer to the pdf version of the abstract located adjacent to the title

Quality Effects on Beef from Cattle Fed High-Protein Corn Distillers Grains and Other Ethanol By-Products

The objective of this study was to evaluate the effects of feeding high protein corn distillers grains on fresh beef quality. Steers were fed one of five diets, either a corn control, high protein distillers grains plus solubles, dry distillers grains plus solubles, wet distillers grains plus solubles, or bran plus solubles diet. Strip loins were aged for 2, 9, or 23 days and placed under retail display conditions for 0 or 7 days. Dietary treatment had no effect on tenderness within each aging period. There were also no differences between treatments for proximate composition, free calcium in the muscle, and sarcomere length. Results suggest that feeding high protein distillers grains decreases color stability and increases lipid oxidation when compared to corn diets leading to reduced shelf life

LOAD CARRIAGE ALTERS TIBIOFEMORAL KINEMATICS DURING SLOW JOGGING IN ADULT MEN AND WOMEN

The purpose of this investigation was to determine the effects of load carriage on tibiofemoral kinematics during running. Nineteen healthy, recreationally active adults completed dynamic biplane radiography trials of the dominant limb knee with no load (BW), and an additional 55% of body weight (+55%BW) while running 10% above gait transition velocity. A volumetric model-based tracking technique was utilized to derive medial translation excursion, proximal (inferior-superior) translation excursion, anterior translation excursion, flexion, internal rotation and abduction. At heel strike, running with +55%BW exhibited a more flexed knee compared to BW. However, BW exhibited more proximal translation excursion compared to +55%BW. By contrast, +55%BW had greater anterior translation excursion compared to BW. There were no significant differences between BW and +55%BW for medial translation excursion, internal rotation angle/excursion or abduction angle/excursion The greater knee flexion angle at heel strike for +55%BW may serve as a mechanism to better attenuate the greater impact force via eccentric muscle action. However, reduced proximal translation excursion during +55%BW could suggest greater loading of the soft tissues

Impact of Myoglobin Oxygenation State on Color Stability of Frozen Beef Steaks

The objective of this study was to determine the impacts of myoglobin oxygenation level and frozen storage duration on frozen beef color. Strip loins were wet- aged for 4 or 20 days and were fabricated into steaks that were assigned a myoglobin oxygenation level (highly oxygenated, lowly oxygenated, or deoxymyoglobin) and packaging film (impermeable or permeable). Steaks were then frozen for 0, 2, 4, or 6 months of storage and analyzed for various beef color measurements. Highly oxygenated steaks had greater a* values (redness) and percent oxymyoglobin compared to the other treatments. Frozen storage beyond 4 months and oxygen impermeable packaging tended to have detrimental effects on beef color. Highly oxygenated steaks that are aged for 4 d displayed superior red color for extended storage with few undesirable effects

Study of intrinsic spin and orbital Hall effects in Pt based on a (6s, 6p, 5d) tight-binding model

We study the origin of the intrinsic spin Hall conductivity (SHC) and the d-orbital Hall conductivity (OHC) in Pt based on a multiorbital tight-binding model with spin-orbit interaction. We find that the SHC reaches 1000 \hbar/e\Omega cm when the resistivity \rho is smaller than ~10 \mu\Omega cm, whereas it decreases to 300 \hbar/e\Omega cm when \rho ~ 100 \mu\Omega cm. In addition, the OHC is still larger than the SHC. The origin of huge SHE and OHE in Pt is the large ``effective magnetic flux'' that is induced by the interorbital transition between d_{xy}- and d_{x2-y2}-orbitals with the aid of the strong spin-orbit interaction.Comment: 5 page

Proteomic Analysis of Oxidized Proteins in Beef

To evaluate the effects of diet and quality grade on tenderness and oxidative damage to proteins, strip loins from USDA Upper 2/3rd Choice and Select- grade carcasses were obtained. Steers were fed either a diet containing dry rolled corn, steam flaked corn, dry rolled corn with 30% dried distillers grains with solubles, or steam flaked corn with 30% dried distillers grain with solubles. Results suggest that steaks from steers fed dry rolled corn are more objectively tender than steam flaked corn; in addition, steaks grading USDA Upper 2/3rd Choice steaks were more tender when compared to USDA Select quality grade. In contrast to previous research, no tenderness differences were detected between steaks from steers with or without dried distillers with solubles. Proteomic analysis revealed increased oxidative damage of myofibrillar proteins. Steaks graded as USDA Upper 2/3rd Choice steaks were determined to generally have increased oxidative damage to glycolytic, structural, and heat shock proteins, compared to USDA Select quality grade. While samples from steers fed dry rolled corn were more tender and had increased myofibrillar oxidative damage from steers fed DRC with distillers grains, steam flaked corn- related treatment displayed the inverse response. Overall, results support the relationship between marbling and tenderness, and suggest oxidative stress may be a factor involved in this difference