Understanding whether and why individuals' emotional responses are different to the same behaviour performed by different others is important for understanding phenomena in social interaction. Given that there is no relevant research in Eastern culture testing such issues, the present research including two studies was conducted with Chinese samples and investigated whether Easterners experience more vicarious guilt about close ones' immoral behaviours than distant ones' immoral behaviours and the underlying mechanism of the effect. Study 1 showed that people felt more guilty when recalling close ones' misdeeds than distant ones' misdeeds. Study 2 replicated the findings of Study 1 using the scenario method and demonstrated that behavioural control partially mediated the effect of relationship closeness on vicarious guilt, that is, people reported more behavioural control over close ones' immoral behaviours, which in turn resulted in more vicarious guilt. Implications for social interaction and directions for future research are discussed.
Background and objectivesMicrobial exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) can enhance technological properties of frozen goods. In this study, 120 LAB strains isolated from Chinese traditional sourdough were screened for EPS production ability. The effect of the produced EPS on the syneresis rate, water distribution, and microstructure of a wheat starch gel during freeze‐thaw cycle (FTC) was investigated using centrifuge methods, low field‐nuclear magnetic resonance (LF‐NMR), scanning electron microscopy (SEM), and a frozen section‐optical microscope technique.FindingsOf all screened isolates, Weissella confusa QS813 was identified and found to produce large amounts (up to 18.9 g/L) of high molecular mass, low‐branched dextran with 97% α‐(1,6) linkages in the presence of 5% sucrose at 30°C after 24 h of incubation. When added in wheat starch (WS) at different concentrations, the dextran at 1% significantly (p < .05) reduced the syneresis rate among all samples, thus the highest stability during free‐thaw cycles. The LF‐NMR results showed that the addition of EPS at high concentration to WS appeared to alter the distribution and mobility of water in the starch gel. The microstructure of the wheat starch gel with 1% dextran was denser and more uniform compared to that of the wheat starch without dextran.ConclusionThe dextran produced by W. confusa QS813 significantly improved the freeze‐thaw stability of wheat starch gel.Significance and noveltyA novel dextran from W. confusa fermentation was appropriately used as a stabilizer in wheat starch based on frozen dough, thus adding new knowledge and its application potential in the frozen dough and food industry trending with consumers' demand for clean label products.
Narcissists have a relatively higher proclivity for displaying antisocial rather than prosocial behaviors, suggesting a comparatively higher tendency for unfavorably impacting societies. However, maintenance of social order also depends on appropriate responses to others’ social behavior. Once we focus on narcissists as observers rather than actors, their impact on social functioning becomes less clear-cut. Theoretical arguments suggest that narcissists could be either hypo-responsive or hyper-responsive to others’ social behavior. Across four studies, we examined narcissists’ responsiveness to variations in others’ antisocial and prosocial behaviors. Results showed that narcissists differentiated less between others’ antisociality/prosociality, as reflected in their subsequent moral character evaluations (Studies 1–4) and reward and punishment (Studies 3 and 4). These results suggest that narcissists are hypo-responsive to others’ social behaviors. Implications and directions for future research are discussed.
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