The weighted jackknife for ratio estimation

Using the idea of impirical influence function, Hinkley (1977), the weighted jackknife technique is extended to ratio estimation. A weighted jackknife variance estimator for the ratio estimator is developed. Using the prediction theory approach, the properties of the weighted jackknifed variance estimator are examined. The implications of the failures of regression model on the behaviour of the weighted jackknifed variance estimator, for ratio estimation, are also studied.     

Bayesian Analysis in Regression Models Using Pseudo-Likelihoods

This article deals with the issue of using a suitable pseudo-likelihood, instead of an integrated likelihood, when performing Bayesian inference about a scalar parameter of interest in the presence of nuisance parameters. The proposed approach has the advantages of avoiding the elicitation on the nuisance parameters and the computation of multidimensional integrals. Moreover, it is particularly useful when it is difficult, or even impractical, to write the full likelihood function.

We focus on Bayesian inference about a scalar regression coefficient in various regression models. First, in the context of non-normal regression-scale models, we give a theroetical result showing that there is no loss of information about the parameter of interest when using a posterior distribution derived from a pseudo-likelihood instead of the correct posterior distribution. Second, we present non trivial applications with high-dimensional, or even infinite-dimensional, nuisance parameters in the context of nonlinear normal heteroscedastic regression models, and of models for binary outcomes and count data, accounting also for possibile overdispersion. In all these situtations, we show that non Bayesian methods for eliminating nuisance parameters can be usefully incorporated into a one-parameter Bayesian analysis.     

Approximate Bayesian Computation for Exponential Random Graph Models for Large Social Networks

We consider the issue of sampling from the posterior distribution of exponential random graph (ERG) models and other statistical models with intractable normalizing constants. Existing methods based on exact sampling are either infeasible or require very long computing time. We study a class of approximate Markov chain Monte Carlo (MCMC) sampling schemes that deal with this issue. We also develop a new Metropolis–Hastings kernel to sample sparse large networks from ERG models. We illustrate the proposed methods on several examples.     

“自上而下”阅读模式的实践及效果检验

在《日语阅读》课中导人“自上而下”阅读模式，着重对学生进行提高阅读的主动性，发挥已有知识在阅读过程中的作用，快速阅读文章，以及猜测生词读音，利用上下文推测词义等方面的训练。从对学生实施的问卷调查结果来看，教改对象对教改目的的认知程度较高，给予了普遍支持，对教学改革的效果也给予了高度评价。调查结果表明，在《日语阅读》课中导入“自上而下”阅读模式，可以有效提高学生的快速阅读能力，是切实可行的。     

网上银行顾客感知服务质量影响因素研究

通过文献研究和深度访谈，提炼出可能影响网上银行顾客感知服务质量的19个因素，通过探索性因子分析，将这19个因素归纳为经济性、易用性、履行性、安全性和响应性。通过相关分析和多元回归分析发现，有4类因素与网上银行顾客感知服务质量呈显著正相关，依次是经济性、易用性、履行性和安全性。通过对我国主要网上银行服务质量测评发现，当前我国网上银行服务质量不高，且各家网上银行服务质量存在明显差异。     

英语协作化教学模式初探

当今世界是一个高度融合、高度合作的社会,个人的价值要在与集体的合作中才能得到充分的实现。因此,培养学生主体意识和团队协作等精神也尤为重要。协作化教学不但能够帮助学生更多进行技能的学习与训练,同时也能帮助学生在学习互动中观察人生和社会,学会处理人与人、人与社会的关系,培养人文理想和人文精神,提高人文素质,学会做人。本文探究了协作化教学理论基础和特征,提出了英语教学中的协作化教学模式。     

Elliptically contoured model and factorization of wllks1 A

In a series of papers, Kshirsagar (1964, 1971) and McHenry and Kshirsagar (1977), factorize Wilks' A into a number of factors and find the independent null multivariate beta densities of these factors. These factors are the likelihood ratio test criteria for testing the goodness of fit of certain assigned discriminant functions or canonical variables either in the space of independent or dependent variables. Essentially the factors of Wilks' A are the factors of certain multivariate beta distributed matrix or its determinant. The Bartlett decomposition of the underlying multivariate beta distribution into independent factors determines the distribution of these factors. The present paper generalizes Kshirsagar's (1971) normal theory to the elliptically contoured model, and shows that his results are null robust for the elliptically contoured model.     

Improved deviance goodness of fit statistics for a gamma regression model

A gamma regression model with an exponential link function for the means Is considered. Moment properties of the deviance statistics based on maximum likelihood and weighted least squares fits are used to define modified deviance statistics which provide alternative global goodness of fit tests. The null distribution properties of the deviances and modified deviances are compared with those of the approximating chi-square distribution and It is shown that the use of the modified deviances gives much better control over the significance levels of the tests.     

Development of a Quantitative Microbial Risk Assessment for Human Salmonellosis Through Household Consumption of Fresh Minced Pork Meat in Belgium

A quantitative microbial risk assessment (QMRA) according to the Codex Alimentarius Principles is conducted to evaluate the risk of human salmonellosis through household consumption of fresh minced pork meat in Belgium. The quantitative exposure assessment is carried out by building a modular risk model, called the METZOON-model, which covers the pork production from farm to fork. In the METZOON-model, the food production pathway is split up in six consecutive modules: (1) primary production, (2) transport and lairage, (3) slaughterhouse, (4) postprocessing, (5) distribution and storage, and (6) preparation and consumption. All the modules are developed to resemble as closely as possible the Belgian situation, making use of the available national data. Several statistical refinements and improved modeling techniques are proposed. The model produces highly realistic results. The baseline predicted number of annual salmonellosis cases is 20,513 ( SD 9061.45). The risk is estimated higher for the susceptible population (estimate  4.713 × 10⁻⁵; SD 1.466 × 10⁻⁵  ) compared to the normal population  (estimate 7.704 × 10⁻⁶; SD 5.414 × 10⁻⁶)  and is mainly due to undercooking and to a smaller extent to cross-contamination in the kitchen via cook's hands.