Brans-Dicke Theory and primordial black holes in Early Matter-Dominated Era

We show that primordial black holes can be formed in the matter-dominated era with gravity described by the Brans-Dicke theory. Considering an early matter-dominated era between inflation and reheating, we found that the primordial black holes formed during that era evaporate at a quicker than those of early radiation-dominated era. Thus, in comparison with latter case, less number of primordial black holes could exist today. Again the constraints on primordial black hole formation tend towards the larger value than their radiation-dominated era counterparts indicating a significant enhancement in the formation of primordial black holes during the matter-dominaed era.Comment: 9 page

Psychometric properties of the Marlowe-Crowne Social Desirability Scale in eight African countries and Switzerland

The purpose of this study was to assess the cross-cultural validity of the Marlowe-Crowne Social Desirability scale short form C, in a large sample of French-speaking participants from eight African countries and Switzerland. Exploratory and confirmatory analyses suggested retaining a two-factor structure. Item bias detection according to country was conducted for all 13 items and effect was calculated with R2. For the two-factor solution, 9 items were associated with a negligible effect size, 3 items with a moderate one, and 1 item with a large one. A series of analyses of covariance considering the acquiescence variable as a covariate showed that the acquiescence tendency does not contribute to the bias at item level. This research indicates that the psychometric properties of this instrument do not reach a scalar equivalence but that a culturally reliable measurement of social desirability could be developed

Immunoassays: Their history, development and current place in food science and technology

This article is not available through ChesterRep.This article discusses the types and variety of immunoassays, which are currently available. Immunoassays provide a powerful tool, which can be used in the analysis and quality control of food materials. For both the novice and the experienced worker the specialist terminology of a subject presents an initial barrier, which must be overcome before full understanding is achieved. In this paper an attempt is made to introduce the important terms with which the reader should be familiar and to try to set the various technologies in context. The various basic methods are described and the theoretical and practical basis of more sophisticated assays now being devised are introduced