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Point-to-multipoint, 20, 125, 153, 480, 489, 493, 504, 515, 586 Point-to-point, 20, 111, 125, 153, 482 Poisson, 177, 309, 366, 402, 534, 536 Poisson process, 309, 402, 536 Poisson stream, 366 Polling, 4, 12, 15, 116, 120, 137, 352, 482, 500 502, 504 506, 512, 590, 592 Poll-me bit, 592 POS, 107 110, 113 Power control, 30, 55, 125, 133, 155 156, 165 167, 183, 243, 302 Power management, 75, 121, 192, 195, 198, 209, 217 226, 228, 230, 232, 234, 390 391 Power save, 202, 219 220, 241 Power-saving (PS), 5, 24, 85, 170 173, 178, 202, 204, 212, 219 224, 226, 230, 236, 439 442, 444 454, 456, 458, 460, 462, 464 466, 468, 470 471 Power-saving algorithms, 439 440, 442, 444, 446 452, 454, 456, 458, 460, 462, 464, 466, 468, 470 471 PPDU, 327 329 PPM, 116, 134, 301 PPP, 482 Predictive authentication, 557 Preencryption data, 233 Prekey distributions, 557 Primary collision, 373 376, 386 Prioritized QoS, 498 PRNG, 200, 204 Probability density function (PDF), 268 269, 272, 282, 402 403, 576 Probability distribution, 51, 55, 350, 352, 392, 402 404, 407 Probability distribution function, 402 403 Probability generating function, 402 Probe request, 209, 229 230, 245, 247 248 Probe response, 229 230, 245, 247 248 Protocol, 4 5, 7 9, 11 13, 15, 20, 22, 24, 33, 57, 69 72, 74, 76, 81 83, 87, 89, 91, 93, 95 98, 100, 108, 110, 115, 118, 124 132, 146 147, 153, 160 161, 163, 168, 189, 191 192, 194, 218, 239, 241, 243 245, 247, 249, 252, 254, 300, 322, 327 328, 365, 370, 382, 392 394, 397, 410, 417 418, 429 430, 433, 438 439, 441, 443 445, 448, 451, 476 477, 479 482, 485 487, 489, 492 495, 500, 504, 507 508, 512 513, 522, 524, 556 557, 565 567, 570, 575, 586, 588, 591 592, 600.

addition of various polysaccharides in different meat emulsion products such as frankfurters and bologna-type sausages (Lee et al. 2008). Polysaccharides from various origins were tested in low-fat meat products: xanthan (Wallingford and Labuza 1983; Pearson and Gillett 1996), carrageenan (Trius and Sebranek 1996), carboxymethylcellulose, beta-glucan, guar gum, gellan, locust bean gum, and starch (Pietrasik 1999; Chattong et al. 2007; Garc a-Garc a and Totosaus 2008). These polysaccharides are available under puri ed form and are generally considered as additives. Interactions between several polysaccharides and between polysaccharides and salts or nonmeat proteins were often studied: iota-carrageenan, xanthan, and guar gum (Solheim and Ellekj r 1993), potato starch, locust bean gum, and kappacarrageenan (Garc a-Garc a and Totosaus 2008), blood plasma, microbial transglutaminase, and kappa-carrageenan (Jarmoluk and Pietrasik 2003). More recently, several studies were dedicated to the use of dietary bers from different sources (Cofrades et al. 2008). Using raw materials directly instead of puri ed extracts has several advantages: (a) it reduces formulation costs; (b) it enhances meat products potential health-bene cial properties by providing not only dietary ber but also other bioactive components such as polyphenols or carotenoids; and (c) raw materials are not considered as additives for labeling (Cofrades et al. 2000; Cofrades et al. 2008).

e, forensic assessment instruments; see Grisso, 1986; Heilbrun, Rogers, & Otto, in press) Psychologists who research psycholegal constructs then are faced with two separate but related tasks: (a) conducting research that operationalizes these psycholegal capacities, and (b) conducting research that examines the utility of various techniques and instruments that are designed to assess these capacities Challenges to Researching Psycholegal Capacities Researching psycholegal capacities presents a number of challenges, some of which are caused by working in a venue that is de ned by another discipline (ie, the law), and some of which are inherent to the task We describe some of these.

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