Topological structures in the equities market network

We present a new method for articulating scale-dependent topological descriptions of the network structure inherent in many complex systems. The technique is based on "Partition Decoupled Null Models,'' a new class of null models that incorporate the interaction of clustered partitions into a random model and generalize the Gaussian ensemble. As an application we analyze a correlation matrix derived from four years of close prices of equities in the NYSE and NASDAQ. In this example we expose (1) a natural structure composed of two interacting partitions of the market that both agrees with and generalizes standard notions of scale (eg., sector and industry) and (2) structure in the first partition that is a topological manifestation of a well-known pattern of capital flow called "sector rotation.'' Our approach gives rise to a natural form of multiresolution analysis of the underlying time series that naturally decomposes the basic data in terms of the effects of the different scales at which it clusters. The equities market is a prototypical complex system and we expect that our approach will be of use in understanding a broad class of complex systems in which correlation structures are resident.Comment: 17 pages, 4 figures, 3 table

Tenderizing Beef with Electricity.

4 p

USDA Beef Carcass Grades: Purpose and Application.

4 p

USDA Beef Carcass Grades: Purpose and Application.

4 p

Steer Temperament Influences Stress Responsiveness to Handling Typical In BeefCattle Management

Last updated: 6/1/200

Steak Thickness, Cook Surface Temperature and Quality Grade Affected Top Loin Steak Consumer and Descriptive Sensory Attributes

Beef flavor attributes of USDA Top Choice and Select beef top loin steaks were evaluated that differed in thickness (1.3 or 3.8 cm) and grill surface temperature (177 or 232°C) when cooked on a commercial flat top grill. A trained descriptive attribute panel and consumer sensory panels were used to evaluate steak flavor and texture. As thickness and temperature increased, beef identity and brown/roasted flavor aromatics increased (P < 0.05). Steaks cooked at 232°C and cut 3.8-cm thick had the highest (P < 0.05) levels of burnt flavor and bitter basic tastes. Thicker steaks cooked at 177°C had more intense umami basic taste and beef identity (P < 0.05). Steaks cut 1.3 cm had lower levels of beef identity and brown/roasted flavor aromatics and the thin cut steaks cooked at 177°C had more sour basic taste (P < 0.05). Consumers rated 232°C, 3.8 cm steaks lowest (P < 0.05) for overall, beef flavor, overall flavor, and grilled flavor liking; whereas, the 177°C, 3.8 cm steaks were highest (P < 0.05) in beef flavor liking. Beef identity, brown/roasted, bloody/serumy, fat-like, umami, sweet, salty, overall sweet, overall tenderness, and muscle fiber tenderness were positive attributes, and metallic, bitter, and burnt were negative attributes in predicting consumer overall liking. Thick steaks cooked at low temperatures or thin steaks cooked at high temperatures resulted in more positive sensory panel traits and consumer liking scores

Newsprint coverage of smoking in cars carrying children : a case study of public and scientific opinion driving the policy debate

Acknowledgements Date of Acceptance:17/10/2014 Acknowledgements: This project was funded by Cancer Research UK (MC_U130085862) and the Scottish School of Public Health Research. Cancer Research UK and the Scottish School of Public Health Research was not involved in the collection, analysis, and interpretation of data, writing of the manuscript or the decision to submit the manuscript for publication. Shona Hilton, Karen Wood, Josh Bain and Chris Patterson are funded by the UK Medical Research Council as part of the Understandings and Uses of Public Health Research programme (MC_UU_12017/6) at the MRC/CSO Social and Public Health Sciences Unit, University of Glasgow. We thank Alan Pollock who provided assistance with coding.Peer reviewedPublisher PD

Analysis of the corporate political activity of major food industry actors in Fiji

BACKGROUND: Non-communicable diseases (NCDs) are the leading cause of mortality in Fiji, a middle-income country in the Pacific. Some food products processed sold and marketed by the food industry are major contributors to the NCD epidemic, and the food industry is widely identified as having strong economic and political power. However, little research has been undertaken on the attempts by the food industry to influence public health-related policies and programs in its favour. The "corporate political activity" (CPA) of the food industry includes six strategies (information and messaging; financial incentives; constituency building; legal strategies; policy substitution; opposition fragmentation and destabilisation). For this study, we aimed to gain a detailed understanding of the CPA strategies and practices of major food industry actors in Fiji, interpreted through a public health lens. METHODS AND RESULTS: We implemented a systematic approach to monitor the CPA of the food industry in Fiji for three months. It consisted of document analysis of relevant publicly available information. In parallel, we conducted semi-structured interviews with 10 stakeholders involved in diet- and/or public health-related issues in Fiji. Both components of the study were thematically analysed. We found evidence that the food industry adopted a diverse range of strategies in an attempt to influence public policy in Fiji, with all six CPA strategies identified. Participants identified that there is a substantial risk that the widespread CPA of the food industry could undermine efforts to address NCDs in Fiji. CONCLUSIONS: Despite limited public disclosure of information, such as data related to food industry donations to political parties and lobbying, we were able to identify many CPA practices used by the food industry in Fiji. Greater transparency from the food industry and the government would help strengthen efforts to increase their accountability and support NCD prevention. In other low- and middle-income countries, it is likely that a systematic document analysis approach would also need to be supplemented with key informant interviews to gain insight into this important influence on NCD prevention

Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals

Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality