The Neuroscience of Stigma and Stereotype Threat

This article reviews social neuroscience research on the experience of stigma from the target's perspective. More specifically, we discuss several research programs that employ electroencephalography, event-related potentials, or functional magnetic resonance imaging methods to examine neural correlates of stereotype and social identity threat. We present neuroimaging studies that show brain activation related to the experience of being stereotyped and ERP studies that shed light on the cognitive processes underlying social identity processes. Among these are two projects from our own lab. The first project reveals the important role of the neurocognitive conflict-detection system in stereotype threat effects, especially as it pertains to stereotype threat `spillover'. The second project examines the role of automatic ingroup evaluations as a neural mediator between social identity threats and compensatory ingroup bias. We conclude with a discussion of the benefits, limitations, and unique contributions of social neuroscience to our understanding of stigma and social identity threat

Chemical composition and temperature influence on the rheological behaviour of honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; concentrations (79 83 ◦Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40◦C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835S222822401710Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology, 4(2), 241-246. doi:10.1007/s11947-008-0169-4Bhandari, B., D’Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68. doi:10.1016/s0260-8774(99)00078-3CHEN, Y.-W., LIN, C.-H., WU, F.-Y., & CHEN, H.-H. (2009). RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI. Journal of Food Process Engineering, 32(4), 512-527. doi:10.1111/j.1745-4530.2007.00227.xYanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377. doi:10.1016/j.jfoodeng.2004.12.017Saravana Kumar, J., & Mandal, M. (2009). Rheology and thermal properties of marketed Indian honey. Nutrition & Food Science, 39(2), 111-117. doi:10.1108/00346650910943217Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2011). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology, 6(1), 228-241. doi:10.1007/s11947-011-0730-4Oroian, M. (2012). Physicochemical and Rheological Properties of Romanian Honeys. Food Biophysics, 7(4), 296-307. doi:10.1007/s11483-012-9268-xCohen, I., & Weihs, D. (2010). Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. Journal of Food Engineering, 100(2), 366-371. doi:10.1016/j.jfoodeng.2010.04.023Witczak, M., Juszczak, L., & Gałkowska, D. (2011). Non-Newtonian behaviour of heather honey. Journal of Food Engineering, 104(4), 532-537. doi:10.1016/j.jfoodeng.2011.01.013Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222(3-4), 439-442. doi:10.1007/s00217-005-0120-0Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2012). Physicochemical characterization of Galician Honeys. International Journal of Food Properties, 15(2), 292-300. doi:10.1080/10942912.2010.483616Mora-Escobedo, R., Moguel-Ordóñez, Y., Jaramillo-Flores, M. E., & Gutiérrez-López, G. F. (2006). The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties, 9(2), 299-316. doi:10.1080/10942910600596159Bhandari, B., D’Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226. doi:10.1080/10942919909524606Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. International Journal of Food Properties, 6(1), 87-97. doi:10.1081/jfp-120016626Zaitoun, S., Ghzawi, A. A.-M., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY. International Journal of Food Properties, 4(1), 139-148. doi:10.1081/jfp-100002192Yoo, B. (2004). Effect of temperature on dynamic rheology of Korean honeys. Journal of Food Engineering, 65(3), 459-463. doi:10.1016/j.jfoodeng.2004.02.006Abu-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. I. ., & Zaitoun, S. (2002). Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering, 51(1), 33-38. doi:10.1016/s0260-8774(01)00034-6Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. LWT - Food Science and Technology, 33(8), 545-552. doi:10.1006/fstl.2000.0714Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. doi:10.1016/j.foodchem.2005.10.010Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30(1-2), 147-154. doi:10.1016/s0260-8774(96)00015-5Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: Blackcurrant juices. Journal of Food Engineering, 15(1), 63-73. doi:10.1016/0260-8774(92)90040-

“I Think Writing is…” A Multi-State Study of Teacher Candidates’ Changing Beliefs about Writing

While writing scholarship framed by sociocultural theory illuminates the complexity of writing, writing in schools is frequently presented in simplistic ways. For this to change, teacher educators must support future teachers to develop complex understandings of writing. The purpose of this multi-state study was to investigate teacher candidates’ changing beliefs about writing and to consider the implications for teacher preparation. Data sources were written responses from 113 teacher candidates to questions about good writing and the purposes of writing that were collected at the beginning and end of semester-long literacy courses in six institutions across the United States. The responses were examined using thematic and discourse analysis. Findings indicate that, almost all teacher candidates changed their beliefs related to writing as a social, personal, and/or school practice, although changes were minor. Responses centering writing as a school activity were pervasive, and certain key sociocultural understandings, such as the connections between writing, context, culture, and power, were absent. Implications highlight ways that teacher educators might work to disrupt and broaden teacher candidates’ beliefs about writing, so teacher candidates might expand how writing is taught in their future classrooms

Personality traits and dimensions of mental health

DATA AVAILABILITY : The study materials and data can be accessed at https://www.iser.essex.ac.uk/bhps/documentation/volb/wave15.Individuals are different in a relatively constant pattern of thoughts, feeling, and behaviors, which are called personality traits. Mental health is a condition of well-being in which people may reach their full potential and deal effectively with stress, work efficiently, and contribute to their communities. Indeed, the link between personality and mental health as indicated by the 12-item version of the general health questionnaires (GHQ-12) has been well-established according to evidence found by decades of research. However, the GHQ-12 comprises many questions asking about different dimensions of mental health. It is unclear how personality traits relate to these dimensions of mental health. In this paper, we try to address this question. We analyzed data from 12,007 participants from the British Household Panel Study (BHPS) using a confirmatory factor analysis (CFA) and generalized linear models. We replicated the factor structure of GHQ-12 labeled as GHQ-12A (social dysfunction & anhedonia; 6 items), GHQ-12B (depression & anxiety; 4 items), and GHQ-12C (loss of confidence; 2 items). Moreover, Neuroticism was positively related to all dimensions of mental health issues, Extraversion was negatively related to GHQ-12A (social dysfunction & anhedonia) and GHQ-12B (depression & anxiety), Agreeableness and Conscientiousness were negatively related to GHQ-12A (social dysfunction & anhedonia) and GHQ-12C (loss of confidence), and Openness was negatively related to GHQ-12B (depression & anxiety). These results contribute to theories including the predisposition/vulnerability model, complication/scar model, pathoplasty/exacerbation model, and the spectrum model, which propose that personality traits are linked to mental health and explained possible reasons. Psychologists may use results from this study to identify individuals who may be at high risk of developing various non-psychiatric mental health issues and intervene to avoid negative outcomes.https://www.nature.com/srepam2024StatisticsNon

Resonance modes of plasmonic nanorod metamaterials and their applications

Plasmonic nanorod metamaterials exhibit transversal and longitudinal resonance modes. It is found that the resonance intensity of the transversal modes (T-Modes) excited by the p- polarized wave is obviously larger than the intensity for the s- polarized wave at the wavelength of the transversal resonance, and the resonance intensity of the longitudinal modes (L-Modes) excited by the s- polarized wave is clearly larger than the intensity for the p- polarized wave at the longitudinal resonance wavelength, indicating a distinct polarization characteristics, which results from excitation of the different resonance modes of surface plasmons at different wavelengths. Moreover, the polarization behavior in near field regions for the different resonance modes has been demonstrated by the electric field distributions of the plasmonic nanorods based on FDTD simulation. In addition, the working wavelength of the polarizer can be tuned by the diameter and length of the silver nanorods in the visible spectral range, higher extinction ratios and lower insertion losses can be achieved based on the different resonance modes associated with the different polarizations. The polarizers will be a promising candidate for its potential applications in integration of nanophotonic devices

The Need for a Comprehensive Approach to Capital Markets Regulation

With the adoption of the Jumpstart Our Business Startups Act in 2012, Congress recognized the need to spur economic growth by facilitating access to the public market. However, certain pieces of that Act seem to have created opportunities for companies to stay private longer and enhanced optionality in the decision to go public. Now, in light of private market expansion, and as the steady decline of publicly listed firms from the late 1990s peak continues, it is time for Congress and the SEC to make a comprehensive accounting of market structure and market participation. This Article contextualizes changes to the securities laws over recent years, raises key issues and concerns related to the effects of private market growth on the public market, and gives recommendations regarding how the SEC should move forward in its attempts to expand investor eligibility in the private market. In addition, it calls for the commencement of a special study to examine the structural issues and recent changes in both markets and recommend coordinated reforms to the regulatory structure. We believe that a more comprehensive regulatory approach is needed to ensure the appropriate expansion of the private market while protecting the public market and investors at large

Insulin Sensitivity Is Retained in Mice with Endothelial Loss of Carcinoembryonic Antigen Cell Adhesion Molecule 1

CEACAM1 regulates endothelial barrier integrity. Because insulin signaling in extrahepatic target tissues is regulated by insulin transport through the endothelium, we aimed at investigating the metabolic role of endothelial CEACAM1. To this end, we generated endothelial cell-specific Ceacam1 null mice (VECadCre+Cc1(fl/fl)) and carried out their metabolic phenotyping and mechanistic analysis by comparison to littermate controls. Hyperinsulinemic-euglycemic clamp analysis showed intact insulin sensitivity in VECadCre+Cc1(fl/fl) mice. This was associated with the absence of visceral obesity and lipolysis and normal levels of circulating non-esterified fatty acids, leptin, and adiponectin. Whereas the loss of endothelial Ceacam1 did not affect insulin-stimulated receptor phosphorylation, it reduced IRS-1/Akt/eNOS activation to lower nitric oxide production resulting from limited SHP2 sequestration. It also reduced Shc sequestration to activate NF-kappaB and increase the transcription of matrix metalloproteases, ultimately inducing plasma IL-6 and TNFalpha levels. Loss of endothelial Ceacam1 also induced the expression of the anti-inflammatory CEACAM1-4L variant in M2 macrophages in white adipose tissue. Together, this could cause endothelial barrier dysfunction and facilitate insulin transport, sustaining normal glucose homeostasis and retaining fat accumulation in adipocytes. The data assign a significant role for endothelial cell CEACAM1 in maintaining insulin sensitivity in peripheral extrahepatic target tissues

The origin of fracture in the I-ECAP of AZ31B magnesium alloy

Magnesium alloys are very promising materials for weight-saving structural applications due to their low density, comparing to other metals and alloys currently used. However, they usually suffer from a limited formability at room temperature and low strength. In order to overcome those issues, processes of severe plastic deformation (SPD) can be utilized to improve mechanical properties, but processing parameters need to be selected with care to avoid fracture, very often observed for those alloys during forming. In the current work, the AZ31B magnesium alloy was subjected to SPD by incremental equal-channel angular pressing (I-ECAP) at temperatures varying from 398 K to 525 K (125 °C to 250 °C) to determine the window of allowable processing parameters. The effects of initial grain size and billet rotation scheme on the occurrence of fracture during I-ECAP were investigated. The initial grain size ranged from 1.5 to 40 µm and the I-ECAP routes tested were A, BC, and C. Microstructures of the processed billets were characterized before and after I-ECAP. It was found that a fine-grained and homogenous microstructure was required to avoid fracture at low temperatures. Strain localization arising from a stress relaxation within recrystallized regions, namely twins and fine-grained zones, was shown to be responsible for the generation of microcracks. Based on the I-ECAP experiments and available literature data for ECAP, a power law between the initial grain size and processing conditions, described by a Zener–Hollomon parameter, has been proposed. Finally, processing by various routes at 473 K (200 °C) revealed that route A was less prone to fracture than routes BC and C