Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Vita. Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Chicago. / Caption title. Reprinted from the American Journal of Physiology, vol. 7, no. 1, April, 1902. Includes bibliographical references. Also available on the Internet.

Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

No description available.

The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the microbiological, technological, sensory, and willingness-to-pay attributes of beef sausage. Using the chuck primals from 5 24-month-old Holstein steers, beef was deboned within 2 h post-mortem (pre-rigor) or 72 h (post-rigor) and processed to sausages using beef bratwurst spice mix, water/ice slurry, corn syrup, erythorbate, nitrite, salt, and 0.25% w/w sodium tripolyphosphate and a typical cooking cycle ending at 74 ¡ãC. Samples were collected during grinding, salting, batter formulation, and storage of cooked sausages. Beef deboning time did not influence bacterial counts (P ¡Ý 0.138). However, salting of raw ground beef resulted in a 0.4-log reduction in both aerobic plate count and Salmonella (P ¡Ü 0.001). Lactic acid bacteria increased from 0.5 log on d 0 to 3.8 log on d 120 of vacuum storage (P ¡Ü 0.019). The pH was greater in pre-rigor GB and SB than in post-rigor GB and SB (P < 0.001). However, deboning time had no effect on metmyoglobin reducing activity, cooking loss, and color of raw beef mixtures. Protein solubility of pre-rigor SB (124.3 mg/kg) tended to be greater than that of post-rigor SB (113.9 mg/kg; P = 0.071). TBARS were greater in BB but decreased during vacuum storage of cooked sausage (P ¡Ü 0.018). With the exception of chewiness and saltiness being 52.9 N-mm and 0.3 points greater in post-rigor sausage (P = 0.040 and 0.054, respectively), instrumental texture profile analysis and descriptive sensory analysis detected no difference between pre- and post-rigor sausages (P ¡Ý 0.153). Consumers preferred the aroma, flavor, and overall acceptability of pre-rigor sausage when compared to post-rigor sausage (P = 0.008, 0.029, and 0.011, respectively). Average predicted demand was 0.7 lb greater for pre-rigor than post-rigor sausage at any price point from $1/lb to $10/lb (P ¡Ü 0.001).

The purpose of my thesis, bearing the title "The principle of draft rigorousness (rigor cambii) in the perspective of Czech substantive and procedural law", is to analyze the term of draft rigorousness as well as to consider its influence on chosen institutes of the draft law. The reason to choose such topic for my thesis is my deep interest in this area of law, thanks to its precise regulation and rich history of evolvement of individual draft institutes. The paper is divided into five parts, where the introductory part is followed by three major chapters and the conclusion. The first of the chapters is called The Draft rigorousness, the second The Term of draft rigorousness and the third The Individual categories of draft rigorousness. The first chapter briefly outlines the characteristics of draft law as such with reference to the rigorousness of draft law in comparison to the general legal regulation. Furthermore it provides a comparison of the continental and Anglo-Saxon draft law in terms of formality and rigorousness of the regulation. The second chapter of my thesis focuses on the term of draft rigorousness itself and attempts to define its substantiality. The issue studied is whether to understand the term of draft rigorousness only as an attribute of the draft regulation, or if it should...

abstract: The purpose of this action research study was to examine the impact of cogenerative dialogues on instructor and student perceptions of rigor in a master's and certification program for alternatively certified teachers. Additionally, the study was designed to determine if these open dialogues would impact instructional decisions of college instructors in the program. The investigator used a mixed methods research model that included surveys, interviews, and video of the dialogues to measure the impact. The results of the study indicated that both sets of participants remained consistent in their identification and definition of the term rigor. The cogenerative dialogues did have an impact on instructor understanding of student definitions of rigor. Instructors began to change some instructional decisions as a result of the dialogues in small groups. / Dissertation/Thesis / Ed.D. Educational Leadership and Policy Studies 2012

Submitted by Reginaldo Soares de Freitas (reginaldo.freitas@ufv.br) on 2016-11-03T16:47:16Z No. of bitstreams: 1 texto completo.pdf: 2549416 bytes, checksum: 595aede818d8b74104e7ce24217b60d9 (MD5) / Made available in DSpace on 2016-11-03T16:47:16Z (GMT). No. of bitstreams: 1 texto completo.pdf: 2549416 bytes, checksum: 595aede818d8b74104e7ce24217b60d9 (MD5) Previous issue date: 2004-12-21 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / Este trabalho mostrou que, apesar de se tornar metabolicamente mais oxidativa com o aumento do peso vivo ao abate, o músculo de rãs continua essencialmente constituído de fibras brancas; que o tipo de insensibilização, bem como a aplicação de estimulação elétrica, de rãs afeta as alterações bioquímicas post-mortem dos seus músculos e as características de qualidade da carne obtida, a qual se apresenta mais elevada quando os animais são sangrados; e que, com base no valor da enzima HADH, é possível se diferenciar carne de rã fresca daquelas previamente congeladas. Evidenciou-se efeito (P < 0,05) da etapa de sangria, mas não do tipo de insensibilização (P > 0,05), sobre o conteúdo total de pigmentos heme e sobre a proporção relativa de suas formas químicas na carne de rãs obtidas. Entretanto, rãs insensibilizadas por eletronarcose apresentam (P < 0,05) menor teor de mioglobina. Animais mais pesados e abatidos com a etapa de sangria apresentaram menor conteúdo de hemoglobina (P < 0,05) e carne mais clara. Os teores de O2Mb, Mb+ e MMb da carne de rãs apresentaram (P < 0,05) alta correlação com a luminosidade (L*), índice de vermelho (a*) e índice de amarelo (b*), respectivamente. Apesar de se manter essencialmente glicolítica, a carne de rãs torna-se (P < 0,05) mais oxidativa (menor relação LDH/CS) e apresenta (P < 0,05) maior concentração de pigmentos totais com o aumento do peso ao abate. Evidenciou-se, ainda, uma maior taxa metabólica em rãs insensibilizadas por eletronarcose, que apresentaram um rigor mais precoce que rãs insensibilizadas por termonarcose. Ainda assim, devido ao seu elevado pH (6,40) muscular e de níveis elevados de ATP (cerca de 4 μmol/g) e fosfocreatina (cerca de 2 μmol/g), o rigor parece ser oriundo do fenômeno de encolhimento pelo frio. Tanto em rãs insensibilizadas por termo e eletronarcose, os níveis de glicogênio se mantiveram estáveis, enquanto os de glicose apresentaram constante elevação post-mortem, atingindo valores finais duas vezes superiores aos iniciais. Durante o período de estocagem avaliado, as rãs insensibilizadas por eletronarcose apresentaram níveis de lactato superiores (P < 0,05) e valores de pH inferiores que aquelas insensibilizadas por termonarcose. Para rãs insensibilizadas por eletronarcose, mas não nas insensibilizadas por termonarcose, a aplicação de estimulação elétrica de baixa voltagem (60 V, 60 Hz por 60 segundos) de carcaças acelera o metabolismo muscular, produzindo uma antecipação (e aumento na taxa) da queda de pH e de aumento de valor R, antecipando o desenvolvimento do rigor. Este resultado aponta para uma possível necessidade do uso de altas voltagens para a estimulação de animais insensibilizados por termonarcose. Após 24 horas, a EE induziu (P < 0,05) um aumento na proporção relativa de pigmentos heme reduzidos (Hb+ e Mb+) e redução na proporção relativa das demais formas químicas (O2Mb, O2Hb, MMb e MHb), além de induzir (P < 0,05) aumento no valor de a* e diminuição do valor de h*, gerando uma carne de coloração mais avermelhada. O índice de amarelo (b*) não foi afetado pela estimulação, mas exerceu uma importante participação relativa na cor da carne de rã, apresentando (P < 0,05) correlação negativa com a %Mb+ e positiva com a %MbO2 e %MMb. Embora sem diferir quanto ao comprimento do sarcômero, os músculos estimulados de rãs-touro insensibilizadas por eletronarcose apresentaram (P < 0,05) menor pH24, maior força de cisalhamento e textura mais firme do que os demais tratamentos. Por fim, evidenciou-se que o método de insensibilização não afeta (P > 0,05) a atividade da enzima HADH, e que, embora esta atividade se eleve (P < 0,05) com o tempo de estocagem congelada, independente do tempo de estocagem refrigerada, é possível obter uma elevada acuidade (96,5% de acerto) na distinção entre carne fresca de rãs (HADH < 65) e carne de rãs congeladas (HADH > 69). / This research showed that, despite turning metabolically more oxidative with increasing live weight, frog muscles are still mostly constituted of white fibers; that the type of frog stunning, as well as the use of electrical stimulation, affect the muscle postmortem biochemical changes and the quality of its meat, which is enhanced by animal bleeding; and, finally, that by using the activity of the HADH enzyme it is possible to distinguish refrigerated frog meat from frozen frog meat. It was shown that bleeding (P < 0.05), but not stunning type (P > 0.05), affected the frog meat total heme pigment content and the relative proportions of its chemical forms. However, electrically stunned frogs presented (P < 0.05) lower myoglobin content. Heavier and bled frogs presented a lighter meat having lower (P < 0.05) hemoglobin content. The levels of O2Mb, Mb+ and MMb were, respectively, highly correlated with lightness (L*), redness (a*) and yellowness (b*) scores. It was demonstrated that, despite maintaining itself essentially glycolytic, frog meat becomes (P < 0.05) more oxidative (lower LDH/CS ratio) and present (P < 0.05) higher total heme pigment content with increasing frog live weight. In the third chapter it was shown a higher metabolic rate in electrically stunned frogs that had a hastened rigor compared to those thermally stunned. Still, due to its high muscle pH (6.40) and high ATP (~ 4 μmol/g) and phosphocreatine (~ 2 μmol/g) content, the rigor seems to be cold induced. Both in electrically, as well in thermally, stunned frogs muscular glycogen content remained unchanged while their glucose levels raised constantly postmortem, reaching final values about twice those of the initial ones. In every storage time, compared to thermally stunned frogs, lactate levels were higher (P < 0.05) and pH values were lower in electrically stunned frogs. It was shown that for electrically stunned frogs, but not for thermally stunned frogs, the use of low voltage carcass electrical stimulation (60 V, 60 Hz for 60 seconds) hastens muscle metabolism accelerating pH fall and R value increase as well as the rate of their change inducing a faster rigor development. This result points to a possible need of using high voltages if electrical stimulation (EE) of thermally stunned frogs is to be effectively used. After 24 hours EE induced (P < 0.05) an increase in the relative proportion of reduced heme pigments (Hb+ e Mb+) an a decrease in the relative proportion of the other pigment chemical forms (O2Mb, O2Hb, MMb e MHb). It also induced (P < 0.05) an increase in a* value and a decrease in hue angle (h*), yielding a more reddish colored frog meat. Though b* value was not affected by EE it had an important contribution to the frog meat color, showing (P < 0.05) a negative correlation with Mb+ content and a positive correlation with MbO2 and MMb content. Though not differing as to their sarcomere length the stimulated muscles of electrically stunned frogs showed (P < 0.05) lower pH24, higher shear force and firmer texture than those of the other treatments. Finally, it was shown that the stunning method does not affect (P < 0.05) the activity of the HADH enzyme and that, though this activity increases (P < 0.05) with time of frozen storage, it is possible, regardless the time of refrigerated storage, to obtain a high level of success (96.5% of correct identifications) in distinguishing fresh (HADH < 65) from frozen (HADH > 69) frog meat.

Organizational development and change (ODC) is a broad field because change occurs in all organizations, occurs at multiple organizational levels, consists of numerous interventions, and can impact multiple outcomes. Many ODC efforts attempt to examine the effectiveness of their initiatives, yet fail to account for the quality, or rigor of their methods. The purpose of this paper is to examine how methodological rigor and intervention implementation quality impact ODC outcomes. The results indicate that overall methodological rigor is not a significant predictor of organizational change outcomes; however, several individual rigor criteria exhibit predictive power. Implementation quality is a significant predictor of organizational outcomes, but in a negative direction.

Researchers studying the long-term cognitive sequelae of mild traumatic brain injury (mTBI) have produced disparate results. Some studies have shown little to no long-term cognitive effects while others have shown that persistent cognitive sequelae continue to affect a subgroup of patients. Meta-analysis has been used to try to integrate these contrasting results to foster a coherent understanding of the cognitive outcomes following mTBI. However, previous meta-analyses of long-term cognitive sequelae have used studies from a period of mTBI research where methodological rigor has been called into question (Carroll, Cassidy, Holm, Kraus, & Coronado, 2004). Using studies from this period, meta-analysts found little to no effect for long-term cognitive sequelae after mTBI: g = 0.07, d = 0.12 (Binder, Rohling, & Larrabee, 1997), g = 0.11(Frencham, Fox, & Mayberry, 2005), and d = -0.07 (Rohling et al., 2011). The present meta-analysis was conducted to address problems with methodological rigor in the studies used in these previous meta-analyses and address differences in meta-analytic methodology (Pertab, James, & Bigler, 2009). Studies published between January 2003 and August 2010 were rated using the 4-tiered American Academy Neurology (AAN) guidelines for methodological rigor to ensure homogeneity and the methodological rigor of included studies. Seven studies were identified that met criteria for a rating of I or II and five met criteria for the lower ratings of III or IV. When studies of all ratings were combined, a significant effect of g = 0.45 was observed. When only studies rated I and II were combined, a significant effect of g = 0.52 was observed while a significant effect of g = 0.38 was observed when only studies rated III and IV were combined. These effect sizes for long-term cognitive sequelae are much larger than those found in previous meta-analyses. Based on these results, it is likely that methodological rigor and/or heterogeneity amongst included studies can impact meta-analytic effect sizes associated with long-term cognitive sequelae following mTBI. However, analyses did not show that more rigorous studies (i.e., those rated I or II) had significantly higher effect sizes than less rigorous studies (i.e., those rated III or IV), t(10) = .636, p = .845. This non-significant finding may be a result of the analysis being underpowered given the small k. Significant effects for neuropsychological domain were also observed and are reported. Additionally, a conceptual critique of mTBI is made with recommendations for future development of the rating system that Cappa, Conger, and Conger (2011) have put forth for objectively rating the methodological rigor of neuropsychological studies. Concerns are addressed related to the mTBI literature in the areas of mTBI definition, definition of cognitive impairment, problems with the constructs of post-concussion syndrome (PCS) and persistent post-concussion symptoms (PPCS), heterogeneity of outcome measurement, and unaccounted for variables.