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The stability is especially high when we consider the most popular queries In addition, there is a signi cant difference between the access pattern on weekdays versus that on weekends 5424 Spatial Locality Finally we consider the following question: Do people in the same geographical region tend to issue a similar set of queries We take the following approach to carry out this analysis We de ne a browse request to be locally shared if at least two users in the same cluster access the same document (URL and parameter combination) We compare the degree of sharing using geographic clustering and four random clusterings In the geographic clustering case, clients in the same city are clustered together In the random clustering case, clients are clustered randomly and the cluster size is the same as in geographic clustering.

We obtained the geographic location of users using a registration database which contains zip code information for each user The zip code information is not clean 14% of users supplied zip codes that were not ve digits, which we lter out before our analysis In the remaining entries, it is still possible to have zip codes that do not match the actual user location, but the fraction is likely to be small Figure 516 compares the fraction of documents that are shared within a geographic cluster and within four random clusters for all the users The gure shows that the curve for the geographic clusters overlaps with those for random clusters This overlap indicates that the degree of sharing between geographic clustering and random clustering is comparable, and the correlation between users interest in browsing over wireless networks and their geographic location is weak.

A possible explanation for the weak correlation is that lots of popular content has global interest In particular, as mentioned in Section 5413, 01 05% of the URL and parameter combinations (ie, about 121 442 unique combinations) account for 90% of the requests With such a high concentration of user interest on a few documents, even when clients are picked at random, they share many requests; therefore,.

affective sensations were rated 37% higher than sensorydiscriminative sensations (ES = 0.64) and 29% higher than cognitive-evaluative sensations (ES = 0.82). Cognitiveevaluative sensations were rated 11% higher than physical sensations (ES = 0.08). Similarly to the handgrip task, the three sensations were rated differently each from the other. The effort sensation-by-task endurance effect is represented in Figure 25.6. The graphic presentation indicates that the three effort sensations resulted in different patterns over the time course. Both the sensory-discriminative and cognitive-evaluative sensations increased monotonically over time, by 76% and 68%, respectively. Cognitiveevaluative sensations were rated higher than the sensory-discriminative sensations throughout the task. Motivational-affective sensations, in contrast, remained relatively stable over time, with a slight (3%) average decrease at the end of the task. Similar findings have been reported by Ekkekakis, Hall, and Petruzzello (2004). Perceived activation and perceived exertion rose continuously over the duration of an exertive task, whereas perceived affect (pleasure-displeasure) did not. Ekkekakis et al. subjected two groups of young, healthy volunteers to incremental treadmill tests until volitional exhaustion. During testing, perceived exertion was assessed via Borg s (1998) RPE scale, perceived activation was assessed by the Felt Arousal Scale (FAS; Svebak & Murgatroyd, 1985), and affect was assessed by the Feeling

Listing 16-5 (continued)

3. 4. 5.

volatile nitrosamines in dry sausages Food Additives and Contaminants 15:270 279 EFSA 2003 The Effects of Nitrites/Nitrates on the Microbiological Safety of Meat Products The EFSA Journal 14:1 21 Est vez, M, V Ollilainen, and M Heinonen 2008 Aminoadipic and -glutamic semialdehydes as indicators of protein oxidation in myo brillar proteins In Proceedings of 54th ICoMST Cape Town, South Africa Fiddler, W, and J W Pensabene 1996 Supercritical uid extraction of volatile N-nitrosamines in fried bacon and its drippings: Method comparison Journal of AOAC International 79:895 901 Finley, J W, E L Wheeler, and S C Witt 1981 Oxidation of glutathione by hydrogen peroxide and other oxidizing agents Journal of Agricultural and Food Chemistry 29:404 407 Garc a-Regueiro, J A, and M Castellari 2009 Polychlorinated byphenyls: Environmental chemical contaminants In Handbook of Processed Meats and Poultry Analysis, edited by L M L Nollet and T Fidel.

12. 13. 14. 15.