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theories, with the exception of the present one, moreover, has a systematic program for advancing further in generality and uni cation. In general, there are no demands in the eld of personality to be systematic with respect to generality or uni cation, and there are no attempts to evaluate theories for success in attaining those goals. Again, that is different from the other more advanced, uni ed sciences. That is unfortunate, for the more a theory of personality has meaning for the different areas of psychology, employs products of those elds, and has implications for those elds, the more valuable that theory can be. This view of the eld of personality and its personality theories is a byproduct of the construction of the theory that will be considered in the remaining sections. The perspective suggests that the eld of personality will continue to stagnate until it begins to work its contents along the lines proposed.

466 [9] B. Avi-Itzhak,

Jos J. Mac as-Hern ndez is currently manager of the Process Engineering Department e a at CEPSATenerife Oil Re nery and Associate Professor at the University of La Laguna, Tenerife, Spain, where he lectures on simulation and optimization of chemical processes and petroleum technology. He has more than 20 years of experience in oil re ning in the areas of process engineering, advanced process control, and operations. During his career he has been in charge of conceptual design, and basic engineering packages for new and revamped projects, and responsible for the design and commissioning of advanced process control applications using both conventional and multivariable techniques. He has published several papers and presented many communications to congresses on steady-state and dynamic simulation, advanced process control, and soft sensors.

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

where for n < 40, a = 7 and c = 593; for 40 n < 80, a = 8 and c = 592; for 80 n < 180, a = 11 and c = 588; for 180 n < 250, a = 14 and c = 585; while for n 250, a = 15 and c = 584. More recently, an alternative heteroscedastic method was studied and recommended by Long and Ervin (2000). However, there are situations where it is rather unsatisfactory, in terms of probability coverage (or Type I error probabilities), when the bootstrap performs fairly well, and so far no situations have been found where the reverse is true. In some instances, simply restricting the range of the X values to eliminate obvious outliers can make least squares competitive with other estimators. And the derivation of the standard error of the least squares estimator, assuming homoscedasticity, remains valid because the X values are treated as constants (i.e., the variance of the least squares estimator is derived by conditioning on X). However, this strategy does not necessarily address problems due to heteroscedasticity among the points that remain, and eliminating points for which the Y values are outliers leads to technical problems because the derivation of the standard error of the least squares estimator is no longer valid (for reasons similar to why the derivation of VAR[X ] is invalid when outliers among the X values are discarded). Another facet to the relative merits of restricting the range of the X values is related to good and bad leverage points. A leverage point is an outlier among the X values. A bad leverage point is an outlier that is relatively far from the regression

so that the bers are perpendicular to the cut steak surface. This is very important, as the aim of the restructuring is to produce restructured steaks that imitate steaks from the more expensive cuts, such as the cuberoll, striploin, or tenderloin, especially when the consumer will have the opportunity to view the cooked steak before consumption. A number of the muscles in the fore- and hind-quarters of carcasses, with bers running parallel to the length of the muscle or with mixed bers, could be used to produce acceptable looking steaks (Farouk et al. 2002). The use of larger pieces of meat or intact muscles will improve the appearance of restructured meats relative to the use of smaller-sized meat pieces. To minimize distortion of cooked whole-tissue restructured products, muscles skinned of surface connective tissue should be used or high connective tissue cuts should be tenderized using a mechanical tenderizer before restructuring.

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