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A person will experience higher self-esteem when his or her important social groups are valued and compare favorably to other groups (see also Rosenberg, 1979) Empirical research has con rmed this theory; collective self-esteem (feeling that one s social groups are positive) is correlated with global personal self-esteem (Luhtanen & Crocker, 1992) This is particularly true for members of racial or ethnic minorities (Crocker, Luhtanen, Blaine, & Broadnax, 1994) This most likely occurs because minority group members identify more strongly with their ethnic groups, and these groups are obvious and salient to others In addition, improving the status of the group tends to increase personal self-esteem For example, favoring ingroups over out-groups in allocation of points or rewards can enhance self-esteem, even when the self does not personally bene t from those allocations (eg, Lemyre & Smith, 1985;.

Whether a consumer passes or fails this test, it is valuable information. Make sure you set up processes to maintain all credit card numbers, bank account numbers, and demographic data to check future account set-up attempts against them. This really helps with prescreening transactions.

THE CORE ASSUMPTIONS OF PSYCHOANALYSIS Given the complexity of psychoanalytic theory and the myriad incarnations that the model has assumed over the years, the core assumptions of the psychodynamic framework are surprisingly simple. Moreover, the three core assumptions of

creditors. A number of different ratios used by management to evaluate whether the performance objectives are being achieved are discussed in this chapter. Creditors of a business operation have an equity claim to the assets of the operation that is shown as the liabilities element of the basic balance sheet equation A L OE. Creditors loan money or extend trade credit to the business operation. As such, creditors are normally interested in certain ratios that may indicate the level of safety of their loaned funds or trade credit. In addition, existing and potential creditors use certain ratios to estimate their potential risk of future loans the business operation may need. In some cases, a creditor may require the borrower to maintain a specified level of working capital, a specific level of current assets greater than current liabilities. Last but not least, the ownership of a business operation can use certain ratios to measure such items as their return on investment, the risk level of their investment, or to estimate the probability of success of future operations. In many cases, members of the three groups interested in the evaluation of ratios will not agree on what a particular ratio means. This is to be expected since each group interprets the ratio from a different perspective.

during processing, concentration of salt, and composition and quantity of smoke deposited in the meat. Various products preserved by curing and heavy smoking may have a shelf life of even several months at room temperature, while mild treatment, as applied in manufacturing of some frankfurter-type sausages, yields products that can be kept only a few days under refrigeration. By smoking frankfurters 30 minutes at internal temperatures 60 76 C, the total number of aerobic bacteria may be reduced by about two log cycles; higher temperature and longer processing time is slightly more effective. Smoke components delay the growth of micro ora in cold-stored frankfurters, whereby the effect increases with the smoking time. Natural smoking can retard the onset of greening of frankfurters caused by Leuconostoc mesenteroides during storage (Anifantaki et al. 2002). Numerous smoke compounds (phenols, carboxylic acids, and formaldehyde) in concentrations similar to those in heavily smoked goods are effective antimicrobial agents. Their activity against various microorganisms at different stages of development is not equal. The phenols prolong the lag phase of bacterial growth proportionally to their concentration in the product. Therefore, the amount of the smoke components deposited on the meats during smoking has a signi cant in uence on the preservative effect. Generally, hot smoking decreases the number of viable microorganisms in the products by one to two log cycles, whereby the effect increases with the rise in processing time and temperature. Among the most effective antimicrobial agents of wood smoke are: guaiacol and its methyl and propyl derivatives, creosol, pyrocatechol, methylpyrocatechol, 2,6-dimethoxyphenol, and pyrogallol and its methyl ether. Formaldehyde inhibits Cl. botulinum in concentrations of 40 g/cm3. Adding to raw minced beef 8% of liquid smoke, containing in 1 cm3 about 1.4 4.0 mg of phenols and 20 70 mg of carbonyl com-

Use it. Answer questions from other people on the mailing lists. Write some code. Help provide data for existing bug reports. Create new bug reports (see How do I report a problem ).