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highly cynical employees are more likely to le grievances against the company, show lower levels of commitment, and be less likely to believe management would reward good work.15 (This last fact is particularly relevant to cultures that govern primarily through carrotand-stick motivational models. When the power of the carrot becomes moot, the stick becomes the only means management has to achieve progress.) Cynicism consumes energy like a sport utility vehicle consumes hydrocarbons. You can t make a Wave in a stadium full of cynics. No matter how passionate and transparent your persuasion, or how much integrity you bring to your initiative, the cynics will sit on their hands convinced that your desire to help the team is nothing more than self-aggrandizement. Though you may cajole until you are blue in the face, the corrosive drag of cynics will eventually wear you down to a stub. Cynicism can poison a company, said John Wanous, professor of management and human resources at Ohio State University in Columbus. His three-year study of more than 1,000 workers concluded that Cynicism spills over and colors how employees see everything about the company and their jobs. 16

A theory with an even greater impact on the eld of intelligence research is that of the Russian psychologist Alexander Luria (1973, 1980) Luria believed that the brain is a highly differentiated system whose parts are responsible for different aspects of a uni ed whole In other words, separate cortical regions act together to produce thoughts and actions of various kinds Luria (1980) suggested that the brain comprises three main units The rst, a unit of arousal, includes the brain stem and midbrain structures Included within this rst unit are the medulla, reticular activating system, pons, thalamus, and hypothalamus The second unit of the brain is a sensori-input unit, which includes the temporal, parietal, and occipital lobes The third unit includes the frontal cortex, which is involved in organization and planning It comprises cortical structures anterior to the central sulcus.

Illustrated TCP/IP by Matthew G. Naugle Wiley Computer Publishing, John Wiley & Sons, Inc. ISBN: 0471196568 Pub Date: 11/01/98

the product during cooking helps improve juiciness (Ritchey and Hostetler 1965) but also helps with the pro tability of producing cooked, further processed products Cooking temperature (Loucks et al 1984; Shin et al 1992), cooking rate (Hearne et al 1978; Boles and Swan 2002a), and nal internal temperature (Ritchey and Hostetler 1965; Laakkonen et al 1970; Beilken et al 1986; Fjelkner-Modig 1986) all affect cook yields Increased cooking temperatures result in higher temperature gradients from the outside to the inside of the processed products Increased surface temperature during frying resulted in increased evaporative losses but had little effect on the water drip loss from the product (Oroszv ri et al 2005b) Hearne et al (1978) however found greater evaporative and total cooking losses when meat cores were heated at a slow rate compared with a faster rate of cooking Laakkonen et al.

The most active research program based on Luria s theory has been that of J P Das and his colleagues (eg, Das, Kirby, & Jarman, 1979; Das, Naglieri, & Kirby, 1994; Naglieri & Das, 1990, 1997) The theory as they conceive of it is referred to as PASS theory, referring to planning, attention, simultaneous processing, and successive processing The idea is that intelligence requires the ability to plan and to pay attention It also requires the ability to attend simultaneously to many aspects of a stimulus, such as a picture, or, in some cases, to process stimuli sequentially, as when one memorizes a string of digits to remember a telephone number Other research and tests also have been based on Luria s theory (eg, Kaufman & Kaufman, 1983) An entirely different approach to understanding intellectual abilities has emphasized the analysis of hemispheric specialization in the brain.

This work goes back to a nding of an obscure country doctor in France, Marc Dax, who in 1836 presented a little-noticed paper to a medical society meeting in Montpelier Dax had treated a number of patients suffering from loss of speech as a result of brain damage The.

(1970) reported weight loss of meat pieces increased almost linearly to the seventh hour of cooking and remained relatively constant after that as the samples were held at 60 C Ritchey and Hostetler (1965) observed that as internal temperature of steaks increased, the cooking losses also increased Fjelkner-Modig (1986) reported increased cooking losses from 15% to 25% 30% as internal temperature of pork increased from 68 C to 80 C Internal product temperature can affect the type of losses seen from meat Hearne et al (1978) reported evaporative losses were greater when cores were cooked to higher internal temperatures Bengtsson et al (1976) reported increased cooking loss as the time of cooking and internal temperature increased.