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Desirable Characteristics (desirable + characteristic)
Selected AbstractsClinical Evaluation of the Daily Assessment of Symptoms-Anxiety (DAS-A): A New Instrument to Assess the Onset of Symptomatic Improvement in Generalized Anxiety DisorderCNS: NEUROSCIENCE AND THERAPEUTICS, Issue 1 2009Douglas E. Feltner Introduction: Rapid onset of symptomatic improvement is a desirable characteristic of new generalized anxiety disorder (GAD) treatments. A validated rating scale is needed to assess GAD symptoms during the first days of treatment. Aims: To provide clinical data to support the validation of the Daily Assessment of Symptoms-Anxiety (DAS-A), a new instrument to assess onset of symptomatic improvement in GAD. Methods: We assessed the ability of the DAS-A to detect onset of symptomatic improvement during the first week of therapy in 169 GAD patients randomized to paroxetine 20 mg/day, lorazepam 4.5 mg/day, or placebo for 4 weeks. Results: On the primary outcome measure, average change from baseline over the first 6 days of DAS-A assessments, lorazepam (,14.5 ± 1.8 [LS mean, SE]; P= 0.006 vs. placebo) showed a significant improvement versus placebo (,7.85 ± 1.7), whereas paroxetine (,8.3 ± 1.7; P= 0.83 vs. placebo) did not. Lorazepam produced a significant treatment effect on the DAS-A at 24 h (P= 0.0004), whereas paroxetine did not (P= 0.5666). Both active drugs produced statistically significant improvement versus placebo on the DAS-A total change score (last-observation carried forward method; LOCF, endpoint). On the DAS-A total change score (observed cases analysis), lorazepam produced statistically significant improvement versus placebo at weeks 1, 2, and 4 (P < 0.05; no week 3 visit), whereas paroxetine, separated from placebo at weeks 2 and 4 (P < 0.05). Both active drugs produced results on the Hamilton Anxiety Rating Scale (HAM-A) at weeks 1 through 4 that were similar to those found on the DAS-A. Conclusions: These data indicate that the DAS-A can detect symptomatic improvement in GAD patients treated with lorazepam during the first week of treatment, and, in a secondary analysis, as early as 24 h. [source] Preparation and evaluation of pizza cheese made from blend of vetch,bovine milkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Salim-ur-Rehman Summary The objective of the study was to develop vetch,bovine milk (VBM) pizza cheese low in animal fat and its acceptability was determined through physico-chemical, functional and sensory evaluations. Vetch (Lathyrus sativus) was detoxified by steeping in double its quantity of water for 8 h at 70 °C, changing the water seven times, draining and sun drying. Dried vetch was then treated with water at pH 4.0 at 90 °C for 60 min to deplete the beany flavour, then dried and milled into fine flour with Quadrumate Senior mill. The seed coat was separated as one of the mill fractions. Four types of VBM blends were prepared from vetch flour and bovine skimmed milk powder and were used to prepare cheese using 2.5% lactic acid bacterial culture of Streptococcus thermophillus and Streptococcus bulgaricus and rennet (0.15 mL L,1, 1:40 ratio with water). The cheese was stored at 4 °C for 14 days and used as topping over the pizza shell. Physico-chemical analyses, such as moisture, total solids, lactose, ash, fat, titratable acidity and pH, and sensory evaluations of both cheese and pizza were carried out at 0-, 7- and 14-day intervals. The stretchability and meltability of cheese increased significantly (P < 0.05) during storage. Commercial Mozzarella cheese was taken as a control. The results of this study suggested that VBM blend at the ratio of 12.5:87.5 (vetch flour:bovine milk powder) could be utilised to prepare a cheese of desirable characteristics for pizza topping. [source] Improving change tolerance through Capabilities-based design: an empirical analysisJOURNAL OF SOFTWARE MAINTENANCE AND EVOLUTION: RESEARCH AND PRACTICE, Issue 2 2008Ramya Ravichandar Abstract We introduce a Capabilities-based approach for constructing large-scale systems such that they are change - tolerant. The inherent complexity of software systems increases their susceptibility to change when subjected to the vagaries of user needs, technology advances, market demands, and other change-inducing factors. Despite the inevitability of change, traditional requirements engineering strives to develop systems based on a fixed solution; a mostly unsuccessful approach as evidenced by the history of system failures. In contrast, we utilize Capabilities,functional abstractions that are neither as amorphous as user needs nor as rigid as system requirements,to architect systems that accommodate change with minimum impact. These entities are designed to exhibit the desirable characteristics of high cohesion, low coupling, and balanced abstraction levels and are generated by a two-phased process called Capabilities Engineering. Phase I mathematically exploits the structural semantics of a function decomposition graph,a representation of user needs,to formulate change-tolerant Capabilities. Phase II optimizes these Capabilities to comply with schedule and technology constraints. In this paper, we present the overall framework of this process and detail the algorithm to identify Capabilities. In addition, we empirically evaluate the change tolerance of Capabilities resulting from Phase I. For this we examine the ripple effect of needs change on a real-world Course Evaluation System based on the original requirements-based design and the corresponding Capabilities-based design. Our experimental results indicate, with statistical significance, that the Capabilities-based design is less impacted by change and thereby improves the change tolerance of the system when subjected to needs volatility. Copyright © 2008 John Wiley & Sons, Ltd. [source] Microwave-Hydrothermal Synthesis of Nanocrystalline Zirconia PowdersJOURNAL OF THE AMERICAN CERAMIC SOCIETY, Issue 11 2001Federica Bondioli Nanosized zirconium oxide (ZrO2) powders were prepared by adding NaOH to a zirconyl chloride aqueous solution under microwave-hydrothermal conditions. The obtained results showed that the tetragonal polymorph increased with increasing NaOH concentration in the starting solution and reached the maximum value by using 1M ZrOCl2. The microwave-assisted hydrothermal synthesis is expected to be able to process continuously, and may lead to energy savings because of rapid heating to temperature and increased kinetics of crystallization. This method is very simple and can lead to powders with desirable characteristics such as very fine size, narrow size distribution, and good chemical homogeneity. [source] Characterizing diversity in composition and pasting properties of tuber flour in yam germplasm (Dioscorea spp.) from Southern EthiopiaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2008Muluneh Tamiru Abstract BACKGROUND: Studies on composition and functional properties in germplasm collections are important in determining their diversity and suitability for food and non-food applications. The diversity in 65 yam accessions collected from Southern Ethiopia and belonging largely to a yet unknown species and to Dioscorea bulbifera L. (aerial yam) was analyzed based on protein, starch and amylose contents, and pasting properties of tuber flour, applying descriptive and multivariate statistics. RESULT: Starch content varied from 65.2% to 76.6% dry matter, while the protein content range was 6.4,13.4% dry matter. Amylose represented between 7.1% and 30.6% of the starch fraction, and was negatively correlated (P < 0.01) with starch content. UPGMA clustering and principal component analysis clearly distinguished aerial yam from those accessions with underground tubers. The first four principal components accounted for 78% of the total variability, and were highly correlated with pasting parameters. CONCLUSION: The extent of diversity detected among accessions studied showed scope for improving the crop through selection of landraces with desirable characteristics. Similar investigations on tubers grown under different environmental conditions and additional data on physicochemical properties of isolated starch will be useful in evaluating the potential of yam for food and non-food applications. Copyright © 2008 Society of Chemical Industry [source] Assessing the magnitude of the concentration parameter in a simultaneous equations modelTHE ECONOMETRICS JOURNAL, Issue 1 2009D. S. Poskitt Summary, This paper provides the practitioner with a method of ascertaining when the concentration parameter in a simultaneous equations model is small. We provide some exact distribution theory for a proposed statistic and show that the statistic possesses the minimal desirable characteristics of a test statistic when used to test that the concentration parameter is zero. The discussion is then extended to consider how to test for weak instruments using this statistic as a basis for inference. We also discuss the statistic's relationship to various other procedures that have appeared in the literature. [source] | ||||||||||