University of Arkansas

About: University of Arkansas is a education organization based out in Fayetteville, Arkansas, United States. It is known for research contribution in the topics: Population & Poison control. The organization has 17225 authors who have published 33329 publications receiving 941102 citations. The organization is also known as: Arkansas & UA.

Differential Effectiveness of Applicant Impression Management Tactics on Employment Interview Decisions1

Abstract: It has been a commonly held belief for some time that applicants attempt to manage impressions of interviewers in the employment interview process, but only recently have researchers begun to examine systematically the tactics applicants use, and how effective they are. The present study contrasted two sets of impression management tactics used by applicants and observed their effects on interviewer decisions in a controlled laboratory experiment. An applicant who employed self-focused-type impression management tactics was rated higher, received more recommendations for a job offer, and received fewer rejections from business students, who had just completed an interviewer training program, than when he used other-focused-type tactics. The implications of these results in terms of both theory and practice are discussed.

Nucleation kinetics vs chemical kinetics in the initial formation of semiconductor nanocrystals.

Abstract: The initial formation of semiconductor nanocrystals/nanoclusters, that is, nucleation in the classic literature, was examined both theoretically and experimentally. An experimental method based on determining the initial reaction rate for the formation of nanocrystals/nanoclusters with fixed size and size distribution was developed using InP and CdS nanocrystals/nanoclusters systems, especially the InP one. This experimental strategy relies on the size-dependent absorption spectra of these semiconductor nanoparticles as quantitative probes. The experimental results along with theoretical analysis indicate that the classic nucleation model was unlikely relevant for such crystallization systems, whose bulk crystal solubility in a solution is extremely low. Instead, the formation process was found to match a reaction-controlled kinetics model. The results further imply that understanding of crystallization and development of controlled synthesis of high quality colloidal nanocrystals are both closely related to identifying the molecular mechanism and chemical kinetics.

Alternative prey and the dynamics of intraguild predation: theoretical perspectives

Abstract: A rich body of theoretical literature now exists focused on the three-species module of intraguild predation (IGP), in which a top predator both attacks and competes with an intermediate predator. Simple models of intraguild predation are often unstable, either because one consumer is excluded, or because sustained oscillations emerge from long feedback loops. Yet, many natural IGP systems robustly persist. Standard models of intraguild predation simplify natural systems in crucial ways that could influence persistence; in particular, many empirical IGP systems are embedded in communities with alternative prey species. We briefly review the key conclusions of standard three-species IGP theory, and then present results of theoretical explorations of how alternative prey can influence the persistence and stability of a focal intraguild predation interaction.

Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition

Abstract: The effects of fat level and low fat formulation on survival of Escherichia coli O157 :H7 isolate 204P heated in ground beef [7%, 10% and 20% fat], pork sausage [7%, 10%, and 30% fat], chicken (3% and 11% fat), and turkey (3% and 11% fat) were determined by D- and z-values. D-values for E. coli O157 :H7 in lowest fat products were lower than in traditional beef and pork products (P < 0.05). Overall, higher fat levels in all products resulted in higher D-values. D 60 values (min) ranged from 0.45-0.47 in beef, 0.37-0.55 in pork sausage, 0.38-0.55 in chicken and 0.55-0.58 in turkey. D 55 and D 50 values were respectively longer. Z-values ranged from 4.4-4.8°C. Product composition affected lethality of heat to E. coli O157 :H7.