Ro-vibrational relaxation of HCN in collisions with He: Rigid bender treatment of the bending-rotation interaction

We present a new theoretical method to treat atom-rigid bender inelastic collisions at the Close Coupling level (RBCC) in the space fixed frame. The coupling between rotation and bending is treated exactly within the rigid bender approximation and we obtain the cross section for the rotational transition between levels belonging to different bending levels. The results of this approach are compared with those obtained when using the rigid bender averaged approximation (RBAA) introduced in our previous work dedicated to this system. We discuss the validity of this approximation and of the previous studies based on rigid linear HCN

Real Output in Mental Health Care During the 1990s

Health accounts document changes over time in the level and composition of health spending. There has been a continued evolution in the ability to track such outlays. Less rapid has been the ability to interpret changes in spending. In this paper we apply quality adjusted price indexes for several major mental disorders to national mental health account estimates to assess changes in real "output". We show that using the new price indexes reveals large gains in real output relative to application of BLS indexes.

The Medical Treatment of Depression, 1991-1996: Productive Inefficiency, Expected Outcome Variations, and Price Indexes

We examine the price of treating episodes of acute phase major depression over the 1991-1996 time period. We combine data from a large retrospective medical claims data base (MarketScanTM, from the MedStat Group) with clinical literature and expert clinical opinion elicited from a two-state Delphi procedure. This enables us to construct a variety of treatment price indexes that include variations over time in the proportion of off-frontier' production, as well as the corresponding variations in expected treatment outcomes. We also incorporate the fact that the no treatment option ( waiting list') frequently results in spontaneous remission of depressive symptoms. We find that in general the incremental cost of successfully treating an episode of acute phase major depression has generally fallen over the 1991-96 time period. Based on hedonic regression equations that account for the effects of changing patient mix, we find price reductions that range from about -1.66% to -2.13% per year. An implication of this is that, since expenditures on depression are thought to be increasing since at least 1991, the source of the spending increases is volume (quantity) increases, and not price increases.

On the random neighbor Olami-Feder-Christensen slip-stick model

We reconsider the treatment of Lise and Jensen (Phys. Rev. Lett. 76, 2326 (1996)) on the random neighbor Olami-Feder-Christensen stik-slip model, and examine the strong dependence of the results on the approximations used for the distribution of states p(E).Comment: 6pages, 3 figures. To be published in PRE as a brief repor

4-H Animal Care as Therapy for At-Risk Youth

Encouraging nurturing traits through the interaction of animals and at-risk youth can help reduce antisocial behavior. A 4-H animal-care program was initiated at The Wyoming Girls School as part of the rehabilitation process for the School\u27s residents. Self-assessments by the young women indicated that the animals served a therapeutic role. Supervised interaction between at-risk youth and animals can provide an avenue to enhance self-esteem and build positive coping behaviors

Peningkatan Pemahaman Konsep Perbandingan Pecahan dengan Media Origami dan Model Tps pada Siswa Kelas III Sdn Sumbersari 1 Kota Malang

Penelitian ini bertujuan untuk meningkatkan kemampuan siswa dalam memahami perbandingan pecahan siswa kelas III SDN Sumbersari 1 Kota Malang dengan menggunakan media origami dan melalui model pembelajaran think pair share. Jenis penlitian ini adalah penelitian tindakan kelas. Penelitian ini menggunakan model Kemmis dan Taggart. Subyek dalam penelitian ini adalah siswa kelas III SDN Sumbersari Kota Malang yang berjumlah 35 siswa. Teknik pengumpulan data dilakukan dengan teknik observasi, tes, dan dokumenter. Instrumen penelitian mengunakan lembar observasi dan tes tulis. Teknik analisis data meggunakan rumus rerata yang hasilnya disampaikan dalam bentuk deskriptif kualitatif. Berdasarkan hasil yang diperoleh dapat disimpulkan bahwa, kemampuan siswa dalam memahami konsep perbandingan pecahan mengalami peningkatan pada setiap siklusnya. Siklus I diperoleh keberhasilan sebesar 77,14 % , sedangkan pada siklus II sebesar 88,57%. Penggunaan media origami dan melalui model pembelajaran TPS dapat diterapkan untuk meningkatkan pemahaman konsep perbandingan pecahan untuk siswaSD kelas II

Scaling in a Nonconservative Earthquake Model of Self-Organised Criticality

We numerically investigate the Olami-Feder-Christensen model for earthquakes in order to characterise its scaling behaviour. We show that ordinary finite size scaling in the model is violated due to global, system wide events. Nevertheless we find that subsystems of linear dimension small compared to the overall system size obey finite (subsystem) size scaling, with universal critical coefficients, for the earthquake events localised within the subsystem. We provide evidence, moreover, that large earthquakes responsible for breaking finite size scaling are initiated predominantly near the boundary.Comment: 6 pages, 6 figures, to be published in Phys. Rev. E; references sorted correctl

Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness

This study investigated the effect of premature browning (PMB) on the survival of Escherichia coli O157:H7 in beef hamburgers after cooking with respect to interior colour of the hamburger and recommendations to cook hamburgers to a core temperature of 71 degrees C. Assessment of doneness by visual inspection or measurement of internal temperature was compared in terms of survival and the increased relative risk of illness due to PMB was estimated. At the last consume-by-day, hamburgers made from minced meat packaged in 80/20 O-2/CO2 (MAP hamburger) and from meat minced at retail packaged in atmospheric condition (control hamburger) were inoculated with a gfp-tagged strain of E. coli O157:H7 (E. coli O157:H7gfp+). Hamburgers were cooked for different times during assessment of the core temperature every 30 s and cut in halves after cooking. Doneness was evaluated based on visual judgement of the internal colour using a score chart (C-score) from 'uncooked' (score 1) to 'tan with no evidence of pink' (score 5). An alternative five point score chart (TCC-score) including texture of the meat, clarity of meat juice and internal colour was also developed. Enumeration of viable E. coli O157:H7gfp+ in cooked hamburgers was based on fluorescent colonies recovered from plates. Results showed that MAP hamburgers developed PMB when compared with controls (P = 0.0003) and that the shortest cooking time for the highest C-score was 6 and 11 min for MAP and control hamburgers, respectively. The mean temperature in the MAP hamburger was then 60.3 degrees C. The TCC-score reduced the difference between MAP and control hamburgers. It was also shown that the survival of E. coli O157:H7gfp+ was highest in MAP hamburgers. The predicted absolute risks for illness were highest for MAP hamburgers for all C-scores and the relative risk associated with PMB increased with doneness. For a C-score of 4 (slightly pink) the predicted relative risk for illness was 300 times higher for MAP hamburger than for controls. A variable pathogen reduction was observed when cooking hamburgers to temperatures of 70-76 degrees C (the 5th and 95th percentile range was around 33 log CFU). The lower reductions, at the 5th percentile, may, depending on initial contamination levels, not be enough to ensure sufficient and safe inactivation of E. coli O157:H7. Efforts to inform consumers about PMB in minced meat packaged in high oxygen packages (>= 60% O-2) are needed with the aim to make consumers use thermometers correctly or at least not determine doneness based only on meat colour