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derived from the literature (Hanin, 2000b). The pooled variance between the two measures was derived from the data as an estimate of 2X for each comparison. Consequently, SEM was estimated by SEM ( X ) = 2 (1 xx ' ) . x The p values were computed based on the value of SSD and its associated degrees of freedom (df). For example, the SSD for the PN scale between the actual 3 days delay measure was 50.01 with n 1 = 39 df. Then, to obtain the p value, the chi-square distribution function was used (such a function is available in most spreadsheet software packages, such as Microsoft Excel). For the present example, the function = CHIDIST(50.01, 39) was executed on Excel, and p = .111 was obtained. Alternatively, a critical value can be computed based on the inverse-chi-square distribution function to estimate the critical value of SSD (see equation 34.6), and subsequently the critical value can be transformed into the scale of SRMSD by equation 34.8. For this example, by a function [= SQRT(CHIINV(.05, 39)/40)] in Excel, the critical value in the scale of SRMSD

Thinking in Terms of Objects Workbooks Worksheets Chart sheets XLM macro sheets Excel 5/95 dialog sheets Excel s User Interface Menus Dialog boxes Toolbars Drag-and-drop Keyboard shortcuts Customizing the Display Data Entry Selecting Objects Formatting Numeric formatting Stylistic formatting Formulas Names Functions Shapes Charts Macros Database Access Worksheet databases External databases 17 18 19 20 20 20 21 21 21 22 23 24 24 24 26 26 26 27 27 27 28 28 30 31 31 32 32.

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This water release is called cooking loss or cookout if fat is also released in fatcontaining meat. Table 6.2 shows that when a lean meat (pork < 2% fat) is cooked, it loses 28% of its weight as cooking loss or 37.5% of the water in the meat (Table 6.2, A). Let us call this the reference cooking loss. Mincing, without any further addition, reduces the cooking loss by a few percent due to the more open structure of the minced meat (Table 6.2, A to B). Mixing salt into the minced meat (B to C) improves its water-holding capacity considerably (only 6% cooking loss). As can be expected, the addition of water (B to D), as is common in emulsion type sausages, enhances the cooking loss dramatically to

PSYCHOSOCIAL ASPECTS OF MEDICAL ILLNESS AND CARE Acute and chronic illnesses produce a variety of important effects, such as painful symptoms, emotional distress, and limitations in functioning. Further, the standard medical or surgical management of these conditions can pose further demands, such as adherence to potentially unpleasant medication regimens or signi cant alterations in lifestyle. Research on these impacts, the identi cation of potentially modi able predictors of variation in these effects, and the utility of adjunctive psychosocial interventions must begin with a thorough understanding of the speci c medical context including the disease or health event in question, as well as the standard medical care and the context in which it is delivered (Smith & Nicassio, 1995). These aspects of the context of medical illness and care are far-reaching in uences of the patient s experience, the identi cation of important outcomes, and the feasibility of potential interventions. Impacts of Acute and Chronic Illness Most speci c acute and chronic conditions have been examined in health psychology research. As a result, the key outcomes of interest (e.g., speci c symptoms, limitations in areas of functioning) have been identi ed in most cases and may

Have you ever tried to set a bookmark for a page, only to find the bookmark had a meaningless name This was a particular problem in earlier browsers, which didn t permit you to edit bookmark properties. Why didn t a meaningful name or, sometimes, any name at all show up in your bookmark list The Web developer hadn t put a title into the page. The TITLE element is among the simplest elements. It takes no attributes. In previous versions of HTML, a title was not required. Under HTML 4, absence of a title is a syntax violation. Both a start tag and an end tag are required. Using as descriptive a title as possible is always a good idea. In addition to showing up in the bookmark folder, the title also displays across the top of your browser. Some Web developers have been in the habit of titling all their pages with the same title usually the name of the company. This isn t a useful practice because the title should impart useful information. Unlike book titles, where publishers may be imposing limits, with Web page titles, you can take all the words you need to convey your message within limits, of course. The two major browsers support title length up to 96 or 100 characters. Because search engines frequently use the title of your page as the heading for the entry to your page, it is triply important for you to use a good, descriptive title.

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