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2000; Yalom, 1980). Strupp (1995), for example, states that the quality of the interpersonal context is the sine qua non in all forms of psychotherapy (p. 70) and that good therapists provide a patient with a corrective emotional experience and deal effectively with transference dynamics. Thus, Strupp concluded that therapists must have the ability to manage therapeutically a complex human relationship and . . . avoid enmeshments in the patient s unconscious self-defeating scenarios (p. 71). Connecting to a therapist whom the patient perceives as helpful and accepting is a powerful common factor in almost all types of psychotherapy (M. Lambert, 1992; Norcross, 1995; Teyber & McClure, 2000). Expectancy is also a strong predictor of positive therapeutic outcome. Numerous studies have demonstrated and suggested that treatment is more effective when patients believe that the treatment is helpful (Bandura, 1989; Barker, Funk, & Houston, 1988; J. Frank, 1973, 1982; Hollon & Garber, 1988; Karoly & Anderson, 2000; Kirsch, 1990; Rosenthal, 1987). Belief that psychotherapy can work is another important common factor in psychotherapy. In fact, because many improvements in psychotherapy may be attributed to placebos (N. Brody, 1983; P. Horvath, 1988; Myers, 2000), placebo control conditions must be utilized in treatment outcome research to ensure that outcome results are due to factors other than expectancy effects (P. Horvath, 1988; Kirsch, 1990; Weinberger, 1995). Facing problems rather than avoiding, escaping, or denying them has been thought to be a critical variable in treatment outcome and is a common factor in all therapies (Kleinke, 1994; Orlinsky & Howard, 1986; Weinberger, 1995). All involve some degree of attention and plan of attack to confront problems and develop strategies to cope more effectively with various symptoms. Research

Kanner, J 1994 Oxidative processes in meat and meat products: Quality implications Meat Science 36:169 189 Lipton, S H, C E Bodwell, and A H Coleman Jr 1977 Amino acid analyzer studies of the products of peroxide oxidation of cystine, lanthionine and homocystine Journal of Agriculture and Food Chemistry 25:624 628 Maga, J A 1987 The avour chemistry of wood smoke Food Reviews International 3:139 183 Moats, W A 1994 Chemical residues in muscle foods In Muscle Foods: Meat, Poultry and Seafood Technology, edited by D M Kinsman, A W Kotula, and B C Breidenstein New York: Chapman and Hall Morzel, M, P Gatellier, T Sayd, M Renerre, and E Laville 2006 Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myo brillar proteins Meat Science 73:536 543 Nout, M J R 1994 Fermented foods and food safety Food Research International 27:291 296 Oliver, C N, B W.

Had this guy been drunk, was he just stupid, or did he have reason to be confident that he d never get caught Sam fingered the document in his hand It gave him the right under military law to search the colonel s house for evidence He knew they d have to get the goods on the first run, before the colonel was alerted to their suspicions and had time to get rid of the evidence That s why Sam s partner, Al, had called this computer expert from DC to help out Al had heard him at a lecture in Dallas a few weeks ago, talking about ways that people can hide information in computer files Knowing their colonel was a computer nut, they figured maybe he stashed something incriminating on his home computer.

Ahn, E J Moerman, S Goldstein, and E R Stadtman 1987 Age-related changes in oxidized proteins Journal of Biological Chemistry 262:5488 5491 Ooizumi, T, and Y L Xiong 2004 Biochemical susceptibility of myosin in chicken myo brils subjected to hydroxyl radical oxidizing systems Journal of Agricultural and Food Chemistry 52:4303 4307 Pegg, R B, and F Shahidi 2000 Nitrite Curing of Meat Trumbull, Conn: Food & Nutrition Press Ramarathnam, N 1998 The avour of cured meat In Flavor of Meat, Meat Products and Seafood, edited by F Shahidi London, UK: Blackie Academic & Professional Raoul, S, E Gremaud, H Biaudet, and R J Turesky 1997 Rapid solid-phase extraction method for the detection of volatile nitrosamines in food Journal of Agricultural and Food Chemistry 45:4706 4713 Rath, S, and F G Reyes 2009 Nitrosamines In Handbook of Processed Meats and Poultry Analysis, edited by L M.

When Al, the computer guy, and his assistant arrived, they all headed over to the colonel s quarters One of the best parts of Sam s job was being able to tell a ranking officer to sit down and shut up Of course, he was more polite than that, but that s what it came to The colonel sat in a chair on the front porch, definitely not happy having to sit still under the wary eye of Al, who watched him in case he decided to bolt Sam was hunting around the colonel s desk, while the computer guy and his partner worked on the two computers in the house After a while he wandered over to see what the computer expert was up to I m looking in the lower bits for patterns, the guy explained That s like the last six pixels in an electronic image.