Positive Psychology Within a Cultural Context

As our capacity for communication with nations across the globe increases through the advances of technology, our interactions with others with different worldviews also become more frequent. This exposure to diversity on so many levels requires a better understanding of the multiple contexts in which people from different cultural backgrounds live and the strengths they possess that help them experience well-being. In order to define the characteristics that my be viewed as strengths in different groups, we must make efforts to remember that cultural rules and norms often dictate what can be called a strength versus a weakness. It is imperative that we are able to recognize that strengths may look very different in different contexts and that these diverse manifestations may come from a variety of worldviews. More work must be done in order to develop a better understanding of the way that cultural context plays a role in the operationalization, manifestation, and measurement of strengths in diverse groups. The following chapter provides a history of the connections between culture and positive psychology and discusses current issues regarding the link between cultural context and various personal characteristics. Examples from culturally sensitive positive psychology theory and research are also given in order to illustrate how researchers are better exploring positive psychology within a cultural context

Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun)

Fermentation yeast was isolated from a Thai traditional alcoholic beverage called Thai ou, which is drunk through bamboo tubes. The isolated yeast was identified as a strain of the genus Saccharomyces cerevisiae. The alcoholic beverage made with the isolated yeast designated as S. cerevisiae NP01 from black rice grains had an ethanol concentration of 12.4 to 13.1% (v/v) and a large amount of phenolic compounds. The resulting alcoholic beverages made from black rice grains were red in color, especially those made from uncooked black rice, which had a brilliant red hue similar to that of red or rosé wine. The amount of anthocyanin in the beverages made from uncooked black rice with NP01 and industrial wine yeast W-4 was 118 and 131 μg/ml, respectively. The anthocyanin content of beverages made from uncooked black rice was higher than that of the beverages made from the cooked black rice. The antioxidative activity of alcoholic beverages made from uncooked black rice was also higher than that of beverages made from cooked black rice. In the course of this study, the use of NP01 yeast produced black rice wine that was red in color and exhibited antioxidative activity.Key words: Antioxidative activity, ou, black rice, anthocyanin, alcoholic beverage

Association of Athletic Testing Results from NBA Draft Combine to Future Performance of Players

Please view abstract in the attached PDF fil

Sensibilidade a fungicidas de isolados de corynespora cassiicola provenientes do Estado de Goiás.

O fungo Corynespora cassiicola, agente causal da mancha-alvo em soja, pode, sob condições de alta temperatura e alta umidade, causar sérios danos à cultura. No Brasil, não se tem condições suficientes para um manejo adequado dessa doença, principalmente pela escassez de fungicidas foliares registrados e cultivares resistentes. Este trabalho foi realizado visando avaliar a sensibilidade in vitro de seis isolados de C. cassiicola oriundos do Estado de Goiás, aos fungicidas boscalida, carbendazim, ciproconazol, fluopyram, fluxapiroxade, protioconazol e tiofanato-metílico, utilizados nas concentrações de 0; 0,01; 0,1; 1; 10 e 100 ug mL-1 de ingrediente ativo (i.a.). Os fungicidas fluxapiroxade e fluopyram proporcionaram as maiores inibições de crescimento micelial (ICM) do patógeno in vitro, apresentando as menores doses efetivas capaz de inibir o crescimento micelial em 50% (DE50). O fungicida tiofanato-metílico foi incapaz de inibir o crescimento micelial do fungo nas concentrações avaliadas

Velocity Correlations, Diffusion and Stochasticity in a One-Dimensional System

We consider the motion of a test particle in a one-dimensional system of equal-mass point particles. The test particle plays the role of a microscopic "piston" that separates two hard-point gases with different concentrations and arbitrary initial velocity distributions. In the homogeneous case when the gases on either side of the piston are in the same macroscopic state, we compute and analyze the stationary velocity autocorrelation function C(t). Explicit expressions are obtained for certain typical velocity distributions, serving to elucidate in particular the asymptotic behavior of C(t). It is shown that the occurrence of a non-vanishing probability mass at zero velocity is necessary for the occurrence of a long-time tail in C(t). The conditions under which this is a $t^{-3}$ tail are determined. Turning to the inhomogeneous system with different macroscopic states on either side of the piston, we determine its effective diffusion coefficient from the asymptotic behavior of the variance of its position, as well as the leading behavior of the other moments about the mean. Finally, we present an interpretation of the effective noise arising from the dynamics of the two gases, and thence that of the stochastic process to which the position of any particle in the system reduces in the thermodynamic limit.Comment: 22 files, 2 eps figures. Submitted to PR