An Examination of the Relationship Between Childhood Abuse, Anger and Violent Behavior Among a Sample of Sex Offenders

Background: Increasing attention has focused on the emotional dysregulation that can result from adverse childhood experiences among those who commit sexually violent crimes. While studies confirm a relationship between child maltreatment and anger the research is limited and it is unclear how anger and child maltreatment effect the use of violence during the commission of the sex crime. Methods: This study examined the relationship between childhood maltreatment, anger and violent behavior by reviewing the records of 571 adult male offenders convicted of sexual assault or child molestation. The aims of the present study were to 1) examine differences in anger levels between those offenders who engaged in verbal or physical violence or used a weapon during the commission of their crime; 2) explore differences in anger levels for those sex offenders who experienced childhood abuse (physical abuse, sexual abuse, emotional abuse, and neglect) and those who were not; 3) examine whether there were differences in anger between rapists and child molesters and 4) assess whether anger either mediated or moderated the relationship between childhood abuse and the use of violence in the commission of the crime. Results: Overall we found that sex offenders who were rated as being angrier were more likely to have used violence in the commission of their crime and were more likely to be abused as children. Further, while these relationships held for both rapists and child molesters independently, rapists were found to be angrier than child molesters. Finally, anger neither mediated nor moderated the relationship between an offender’s adverse childhood and committing a violent sex crime. Conclusions: These results suggest that anger should be target in intervention and prevention programs with violent sex offenders

Identification of Off-Flavor Compounds in Beef Round and Chuck Muscles

Volatile off-flavor compounds are present in beef. Using purge and trap gas chromatography and mass spectrometry, some volatile compounds were shown to have different concentrations in normal-flavored beef, compared to samples with liver-like off-flavor. Most of the compounds, like pentanol, hexanal, hexanol, 1–octen–3–ol, and nonanol, are associated with lipid oxidation. The compounds, β-pinene and 1-octen-3-ol were in higher concentration in the liver-like samples in all muscles tested. Several, small, unidentified peaks also differed between samples. Determination of the possible origins of these compounds may improve the quality and consistency of beef products

Flavor Relationships among Muscles form the Beef Chuck and Round

This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum- packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and triceps brachii-long head (TRI) were separated, cut into steaks, and frozen (−16°C). Sensory analysis was conducted using a trained taste panel, with steaks grilled to an internal temperature of 65°C. Heme-iron concentration and pH were determined. The INF had lower (P \u3c 0.05) off-flavor intensity ratings and less frequent sour flavor than the other muscles, and the VAL had the most intense (P \u3c 0.05) off-flavor ratings and among the greatest frequency of sour, charred, and oxidized flavors. The frequencies of liver-like, bloody, and rancid flavors were not affected by muscle type. Heme-iron concentration did not differ among muscles. Three USDA Select carcasses had intense off-flavor in the muscles. Liver-like flavor was highly negatively correlated with off-flavor intensity for each of the muscles tested. Muscles rated a 5 or below (on an 8-point rating scale, where 1 = extremely intense off-flavor and 8 = no off-flavor) in off-flavor intensity and identified as liver-like by 30% or more of the panelists were grouped together and compared to normal muscles. Those in the liver-flavored group were less frequently identified as charred, probably because the liver-like flavor was so intense. There were no differences between the 2 groups for sour, metallic, bloody, oxidized, or fatty off-flavor notes. Regression equations containing the linear and quadratic functions of heme-iron concentration, muscle pH, and their interaction were established for the frequency of off-flavor notes within each muscle. The REC, TER, VAL, and VAM showed a relationship between pH, heme iron, and off-flavor intensity (P \u3c 0.05). Liver-like flavor was explained partially by pH and heme iron in the REC, VAM, and VAL (R2 = 0.45 to 0.55; P \u3c 0.05). Few other significant relationships were found. Heme iron and pH were unrelated to metallic, oxidized, or rancid flavors for any of the muscles tested. These data suggest that liver-like off-flavors are specific to individual animals, and that pH and heme iron are not strongly related to off-flavor notes

Cow Muscle Profiling: A Comparison of Chemical and Physical Properties of 21 Muscles from Beef and Dairy Cow Carcasses

About 43% of the meat from cow carcasses is sold into the boxed beef trade. This research was conducted to compare muscles from beef and dairy cows in an effort to identify optimal uses for cow muscles. Twenty-one muscles from beef and dairy cow carcasses were analyzed for objective color, total heme-iron, total collagen, pH, expressible moisture and proximate composition. Wide variation was observed for all properties measured. Effects of breed type on all measured traits were minimal except in the case of percent moisture. These results indicate muscles from beef and dairy cows are similar in chemical and physical properties. Opportunities exist to upgrade the value of selected cow muscles

THE Hα EMISSION OF NEARBY M DWARFS AND ITS RELATION TO STELLAR ROTATION

The high-energy emission from low-mass stars is mediated by the magnetic dynamo. Although the mechanisms by which fully convective stars generate large-scale magnetic fields are not well understood, it is clear that, as for solar-type stars, stellar rotation plays a pivotal role. We present 270 new optical spectra of low-mass stars in the Solar Neighborhood. Combining our observations with those from the literature, our sample comprises 2202 measurements or non-detections of Hα emission in nearby M dwarfs. This includes 466 with photometric rotation periods. Stars with masses between 0.1 and 0.6 M[subscript ⊙] are well-represented in our sample, with fast and slow rotators of all masses. We observe a threshold in the mass–period plane that separates active and inactive M dwarfs. The threshold coincides with the fast-period edge of the slowly rotating population, at approximately the rotation period at which an era of rapid rotational evolution appears to cease. The well-defined active/inactive boundary indicates that Hα activity is a useful diagnostic for stellar rotation period, e.g., for target selection for exoplanet surveys, and we present a mass-period relation for inactive M dwarfs. We also find a significant, moderate correlation between L[suscript Hα]/L[subscript bol] and variability amplitude: more active stars display higher levels of photometric variability. Consistent with previous work, our data show that rapid rotators maintain a saturated value of LHα/Lbol. Our data also show a clear power-law decay in L[subscript Hα]/L[subscript bol] with Rossby number for slow rotators, with an index of −1.7 ± 0.1.National Science Foundation (U.S.). Astronomy and Astrophysics Postdoctoral Fellowship (Award AST-1602597

Electromagnetic Scanning of Beef Quarters to Predict Carcass and Primal Lean Content

To study the use of electromagnetic scanning in prediction of lean content in beef carcasses and cuts, 100 beef cattle (60 steers and 40 heifers), representing a broad range in external fat thickness (. 1 to 2.9 cm) and live weight (414 to 742 kg), were selected. Chilled right sides were divided into streamlined (foreshank, brisket, and ventral plate removed) forequarters (FQ) and full hindquarters (HQ) and scanned. Primal rounds, loins, ribs, and chucks were fabricated from the right side, scanned, and physically separated into lean, fat, and bone. Prediction equations for dissected lean content and percentage of lean included the peak of the electromagnetic scan response curve (obtained from scanning the HQ or FQ), length, temperature and weight of the scanned cut, and fat thickness at the 12th rib. Using the coefficient of determination, root mean square error, and Mallows\u27 Cp statistic, the best model for each dependent variable (weight and percentage of lean) that included up to five independent variables was selected. Prediction equations for the HQ or FQ of steers accounted for 84 to 93% of the variation in lean weight of beef sides and quarters and 71 to 93% of primals. Sixty-one to 75% of the variation in percentage of lean in sides and quarters and 48 to 65% of primals was also explained. Similar results were obtained for heifer carcasses. Predicting percentage of lean in any scanned cut, rather than weight of lean, accounted for less of the variation. Weight and fat thickness contributed significantly when predicting percentage of lean. These data indicate that electromagnetic scanning is capable of objectively measuring lean content in beef quarters and primals

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

Two 'b's in the Beehive: The Discovery of the First Hot Jupiters in an Open Cluster

We present the discovery of two giant planets orbiting stars in Praesepe (also known as the Beehive Cluster). These are the first known hot Jupiters in an open cluster and the only planets known to orbit Sun-like, main-sequence stars in a cluster. The planets are detected from Doppler shifted radial velocities; line bisector spans and activity indices show no correlation with orbital phase, confirming the variations are caused by planetary companions. Pr0201b orbits a V=10.52 late F dwarf with a period of 4.4264 +/- 0.0070 days and has a minimum mass of 0.540 +/- 0.039 Mjup, and Pr0211b orbits a V=12.06 late G dwarf with a period of 2.1451 +/- 0.0012 days and has a minimum mass of 1.844 +/- 0.064 Mjup. The detection of 2 planets among 53 single members surveyed establishes a lower limit on the hot Jupiter frequency of 3.8 (+5.0)(-2.4) % in this metal-rich open cluster. Given the precisely known age of the cluster, this discovery also demonstrates that, in at least 2 cases, giant planet migration occurred within 600 Myr after formation. As we endeavor to learn more about the frequency and formation history of planets, environments with well-determined properties -- such as open clusters like Praesepe -- may provide essential clues to this end.Comment: 5 pages, 3 tables, 2 figures. Published in ApJ Letter

Spectroscopic Discovery of the Supernova 2003dh Associated with GRB 030329

We present early observations of the afterglow of the Gamma-Ray Burst (GRB) 030329 and the spectroscopic discovery of its associated supernova SN 2003dh. We obtained spectra of the afterglow of GRB 030329 each night from March 30.12 (0.6 days after the burst) to April 8.13 (UT) (9.6 days after the burst). The spectra cover a wavelength range of 350 nm to 850 nm. The early spectra consist of a power-law continuum (F_nu ~ nu^{-0.9}) with narrow emission lines originating from HII regions in the host galaxy, indicating a low redshift of z=0.1687. However, our spectra taken after 2003 Apr. 5 show broad peaks in flux characteristic of a supernova. Correcting for the afterglow emission, we find the spectrum of the supernova is remarkably similar to the type Ic `hypernova' SN 1998bw. While the presence of supernovae have been inferred from the light curves and colors of GRB afterglows in the past, this is the first direct, spectroscopic confirmation that a subset of classical gamma-ray bursts originate from supernovae.Comment: published by ApJ Letters; additional material avilable at http://cfa-www.harvard.edu/cfa/oir/Research/GRB