title: Empathic understanding : mythical or mystical an exploratory study into the nature of empathy and the relationship between empathy, perceived similarity and compatibility

authors: Yeoman, Lynette A.

subjects: Empathy

abstract: The objectives of this exploratory study into the nature of empathy were two-fold. First, to investigate the association between two measures of counsellor empathy, the Barrett-Lennard Relationship Inventory (BLRI), rated from the perspectives of counsellors and clients and the Truax/Carkhuff Accurate Empathy Scale (TCAE) rated from the perspectives of observers, counselling supervisors and counsellors. Secondly, to investigate whether there was a relationship between empathy and dyadic compatibility (as measured by the FIRO-F scales), or empathy and the occasions, nature and degree of counsellor and client perceived similarity to the other (as described in post-counselling interviews).

Sixty counsellor-client dyads (24 dyads across 1 - 3 sessions per dyad) were videotaped during counselling. Counsellors and clients were then interviewed independently, subsequent to each counselling session.

The results of the study were described in three sections. Part 1 reported that while the BLRI and the TCAE scale both exhibited a high degree of reliability, they appeared to be measures of different constructs. Results of a factor analysis suggested that not only must the two instruments be treated as independent measures of empathy, but that ratings made from differing counselling perspectives (counsellor, client, external judge) using the same instrument, must also be treated independently. 

Client ratings of perceived similarity to their counsellors, and client ratings of counsellor (BLRI) empathy were highly correlated although there was no correlation between counsellors' perceived similarity to clients, and counsellor, observer or supervisor ratings of empathy. 

There was no correlation between FIRO-F dyadic compatibility and either perceived similarity or empathy.

Part II involved an intensive case 3tudy comparison of specific dyadic rating patterns across measures of empathy, with patterns obtained from a content analysis of counsellor interview responses to questions on the occasions, nature and degree of similarity perceived between self and other. A complex matrix of findings was obtained which suggested that the link between empathy and counsellor perceived similarity to clients was not uniform and differed across both levels of empathy and perceived similarity. 

Part III presented an historical review of the nature of empathy, undertaken in order to clarify and interpret earlier reported findings. It was suggested that conceptualizations of empathy have altered markedly over time, largely as a result of researcher's and counselling trainer's need for observable, measurable and trainable processes within counselling. An eight phase model of the process by which empathic understanding may occur was presented, and the manner and extent to which the model could be deemed accountable for the findings of the present study was discussed.

It was suggested that the divergent state of research associated with empathy may be largely attributable to the emphasis placed on one or several phases of the process to the exclusion of other phases. Suggestions for further research were offered, and the question was raised as to whether either the BLRI or the TCAE scale were in fact tapping any of the phases of empathy described in the present study.

text: Empathic understanding : mythical or mystical an exploratory study into the nature of empathy and the relationship between empathy, perceived similarity and compatibility The objectives of this exploratory study into the nature of empathy were two-fold. First, to investigate the association between two measures of counsellor empathy, the Barrett-Lennard Relationship Inventory (BLRI), rated from the perspectives of counsellors and clients and the Truax/Carkhuff Accurate Empathy Scale (TCAE) rated from the perspectives of observers, counselling supervisors and counsellors. Secondly, to investigate whether there was a relationship between empathy and dyadic compatibility (as measured by the FIRO-F scales), or empathy and the occasions, nature and degree of counsellor and client perceived similarity to the other (as described in post-counselling interviews).

Sixty counsellor-client dyads (24 dyads across 1 - 3 sessions per dyad) were videotaped during counselling. Counsellors and clients were then interviewed independently, subsequent to each counselling session.

The results of the study were described in three sections. Part 1 reported that while the BLRI and the TCAE scale both exhibited a high degree of reliability, they appeared to be measures of different constructs. Results of a factor analysis suggested that not only must the two instruments be treated as independent measures of empathy, but that ratings made from differing counselling perspectives (counsellor, client, external judge) using the same instrument, must also be treated independently. 

Client ratings of perceived similarity to their counsellors, and client ratings of counsellor (BLRI) empathy were highly correlated although there was no correlation between counsellors' perceived similarity to clients, and counsellor, observer or supervisor ratings of empathy. 

There was no correlation between FIRO-F dyadic compatibility and either perceived similarity or empathy.

Part II involved an intensive case 3tudy comparison of specific dyadic rating patterns across measures of empathy, with patterns obtained from a content analysis of counsellor interview responses to questions on the occasions, nature and degree of similarity perceived between self and other. A complex matrix of findings was obtained which suggested that the link between empathy and counsellor perceived similarity to clients was not uniform and differed across both levels of empathy and perceived similarity. 

Part III presented an historical review of the nature of empathy, undertaken in order to clarify and interpret earlier reported findings. It was suggested that conceptualizations of empathy have altered markedly over time, largely as a result of researcher's and counselling trainer's need for observable, measurable and trainable processes within counselling. An eight phase model of the process by which empathic understanding may occur was presented, and the manner and extent to which the model could be deemed accountable for the findings of the present study was discussed.

It was suggested that the divergent state of research associated with empathy may be largely attributable to the emphasis placed on one or several phases of the process to the exclusion of other phases. Suggestions for further research were offered, and the question was raised as to whether either the BLRI or the TCAE scale were in fact tapping any of the phases of empathy described in the present study.

year: 1984

title: Enhancement of "flavours" through enzymatic release of glutamate

authors: Juwono, Joshua

abstract: The sensory characteristics of food, in particular the flavours of food, play a very crucial role in the food industry. It is often what consumers associate most from food, and it is therefore crucial for food manufacturers like The Tatua Co-operative Dairy Company to produce flavour ingredients that are unique and of the highest quality.  
The Dairy Flavour Ingredients Business Unit at Tatua produces a range of dairy flavour ingredients including Butter, Cream and Milk, and Cheese Flavours. Tatua exports most of their flavour products worldwide to various food manufacturers, enhancing the flavour of the products that such manufacturers produce. Umami or savouriness is one of the five primary tastes. It is one of the most important flavour characteristic in dairy flavourings. In particular, umami is most needed in many of the different cheese flavourings produced by Tatua.  
This project focuses on optimising the release of glutamate from casein. Liberated glutamate with a commercial name HCP337 is used as a flavour enhancer, increasing the umami of the dairy flavourings that Tatua makes. Alternatively, the addition of monosodium glutamate (MSG) can also increase the umami of the flavours that Tatua makes, however this is not possible due to a couple of reasons: MSG has a negative reputation in the consumers’ mind, as many believe consumption of MSG can cause negative health effects; another reason is that addition of MSG would prevent Tatua from labelling their products as “natural”. Thus, the glutamate used for Tatua’s flavour ingredients is derived from the proteolysis of casein.  
Currently, the problem is that very little free glutamate is present in the HCP337 product even after a very long proteolysis. Therefore, the purpose of this project is to comprehensively examine the biochemistry of glutamate release in order to find the optimum proteolysis condition and use this knowledge to optimise the current process, increasing glutamate release. 
Three techniques were developed over the initial part of the study to quantify glutamate, glutamine, and pyroglutamic acid. A thorough set of samples from the HCP337 production process were then characterised. We found that indeed there was low glutamate content in the HCP337 product, and there was pyroglutamic acid in significant amounts. Stability tests of both glutamate and glutamine showed that glutamate is stable and not affected by the processing conditions. On the other hand, glutamine is very unstable and converted into pyroglutamic acid spontaneously under the processing conditions.  
With this information, various tests were performed with the focus of maximising glutamate yield from casein. These tests included: testing the proteolytic capacity of new and different enzymes at differing pH values with the hope of finding a better and more suitable enzyme at liberating glutamate from casein, the use of different acidifying agents in the HCP337 production process, and the screening of glutaminase activity within the new enzymes. The presence of glutaminase may further increase the glutamate yield, as glutaminase will convert the free glutamine released into glutamate instead of it spontaneously forming pyroglutamic acid. 
In summary, this study demonstrated that the current HCP337 production process is not designed to optimally release glutamate from casein. Altering the pH and enzyme combinations during hydrolysis did not appear to be effective strategies to increase glutamate release from casein. More tests on more enzyme should be conducted in the future in order to find enzymes that are most effective at releasing glutamate under the appropriate production process.

text: Enhancement of "flavours" through enzymatic release of glutamate The sensory characteristics of food, in particular the flavours of food, play a very crucial role in the food industry. It is often what consumers associate most from food, and it is therefore crucial for food manufacturers like The Tatua Co-operative Dairy Company to produce flavour ingredients that are unique and of the highest quality.  
The Dairy Flavour Ingredients Business Unit at Tatua produces a range of dairy flavour ingredients including Butter, Cream and Milk, and Cheese Flavours. Tatua exports most of their flavour products worldwide to various food manufacturers, enhancing the flavour of the products that such manufacturers produce. Umami or savouriness is one of the five primary tastes. It is one of the most important flavour characteristic in dairy flavourings. In particular, umami is most needed in many of the different cheese flavourings produced by Tatua.  
This project focuses on optimising the release of glutamate from casein. Liberated glutamate with a commercial name HCP337 is used as a flavour enhancer, increasing the umami of the dairy flavourings that Tatua makes. Alternatively, the addition of monosodium glutamate (MSG) can also increase the umami of the flavours that Tatua makes, however this is not possible due to a couple of reasons: MSG has a negative reputation in the consumers’ mind, as many believe consumption of MSG can cause negative health effects; another reason is that addition of MSG would prevent Tatua from labelling their products as “natural”. Thus, the glutamate used for Tatua’s flavour ingredients is derived from the proteolysis of casein.  
Currently, the problem is that very little free glutamate is present in the HCP337 product even after a very long proteolysis. Therefore, the purpose of this project is to comprehensively examine the biochemistry of glutamate release in order to find the optimum proteolysis condition and use this knowledge to optimise the current process, increasing glutamate release. 
Three techniques were developed over the initial part of the study to quantify glutamate, glutamine, and pyroglutamic acid. A thorough set of samples from the HCP337 production process were then characterised. We found that indeed there was low glutamate content in the HCP337 product, and there was pyroglutamic acid in significant amounts. Stability tests of both glutamate and glutamine showed that glutamate is stable and not affected by the processing conditions. On the other hand, glutamine is very unstable and converted into pyroglutamic acid spontaneously under the processing conditions.  
With this information, various tests were performed with the focus of maximising glutamate yield from casein. These tests included: testing the proteolytic capacity of new and different enzymes at differing pH values with the hope of finding a better and more suitable enzyme at liberating glutamate from casein, the use of different acidifying agents in the HCP337 production process, and the screening of glutaminase activity within the new enzymes. The presence of glutaminase may further increase the glutamate yield, as glutaminase will convert the free glutamine released into glutamate instead of it spontaneously forming pyroglutamic acid. 
In summary, this study demonstrated that the current HCP337 production process is not designed to optimally release glutamate from casein. Altering the pH and enzyme combinations during hydrolysis did not appear to be effective strategies to increase glutamate release from casein. More tests on more enzyme should be conducted in the future in order to find enzymes that are most effective at releasing glutamate under the appropriate production process.

year: 2016

title: Akuhata Mokena: Eldest son of Mokena Hou

authors: Hart, Philip

abstract: Akuhata Mokena was recorded as being the first child of Mokena Hou and Rina. By the early 1860s he was living at the northern boundary of the Aroha Block as well as at Puriri, where he dug kauri gum. From 1857 to 1868 he also cultivated close to the southern edge of the future Thames township. Having run cattle on the Aroha block from 1867 onwards, he settled there in 1878, operating the first hotel to be erected at the hot springs. 
In the land court he tried to obtain interests in as many land blocks as possible, and obtained income by selling some of these. After a brief involvement in Te Aroha mining, when he was the only member of his family to delay ceding their land for mining, he returned to live at Puriri. He also invested, very modestly, in mining at Thames and Puriri. 
A rangatira who was steadfastly loyal to the Crownt, when he died without issue his estate became a cause of conflict between Maori and Pakeha perceptions of how it should be shared amongst his wife and his family.

text: Akuhata Mokena: Eldest son of Mokena Hou Akuhata Mokena was recorded as being the first child of Mokena Hou and Rina. By the early 1860s he was living at the northern boundary of the Aroha Block as well as at Puriri, where he dug kauri gum. From 1857 to 1868 he also cultivated close to the southern edge of the future Thames township. Having run cattle on the Aroha block from 1867 onwards, he settled there in 1878, operating the first hotel to be erected at the hot springs. 
In the land court he tried to obtain interests in as many land blocks as possible, and obtained income by selling some of these. After a brief involvement in Te Aroha mining, when he was the only member of his family to delay ceding their land for mining, he returned to live at Puriri. He also invested, very modestly, in mining at Thames and Puriri. 
A rangatira who was steadfastly loyal to the Crownt, when he died without issue his estate became a cause of conflict between Maori and Pakeha perceptions of how it should be shared amongst his wife and his family.

year: 2016