Delay discounting: concepts and measures

Delay discounting, one element which underlies decision-making, can be defined as the depreciation of the value of a reward related to the time that it takes to be released. High rates of delay discounting are found in subjects who are willing to forgo greater rewards available only after some length of time and who show a preference for smaller rewards that are available immediately. Widely used as a measure of impulsiveness, delay discounting can be evaluated using experimental tasks. The present review evaluated tasks of delay discounting, their features, measures of evaluation and anomalies, and some variables that can affect delay discounting results and applications in the study of individual and intra-individual differences.

Amazon fisheries. I. - Variations in the relative abundance of tambaqui ( Colossoma macropomum Cuvier, 1818) based on catch and effort data of the gill-net fisheries.

Adjusted mean catches which are calculated discounting the effect of average fishing effort increase the further the lake is from Manaus, Brazil. -from Author

Consumo e custo de energia elétrica em cultura do feijoeiro irrigado por pivô central, sob dois manejos de irrigação, em plantio direto e convencional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Osmotic dehydration of mango with ascorbic acid impregnation: influence of process variables

The present study investigated the osmotic dehydration (OD) of mangoes cv.Palmer, dehydrated in a sucrose solution with added ascorbic acid (AA), aiming toevaluate the influence of the process variables (sucrose concentration, AA concen-tration and time) on vitamin C, water, sugars and total phenolic compound (TPC)contents by way of an analysis of the effects and the variance of the factors. Thesucrose concentration did not affect the vitamin C content, but the AA concentra-tion in the solution and the process time exerted a positive influence on thisresponse. The addition of AA also presented a significant positive effect on theTPC contents because this vitamin interferes with the quantification of the TPC.On discounting the interferences, no losses of phenolic compounds were found.Impregnation with vitamin C during OD was shown to be effective in obtainingminimally processed mangoes with high nutritional value.