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This is the case in the studies of teams involved in space shuttle mission control (eg, Patterson & Woods, 2001), naval ship operations (eg, Hutchins, 1995), and simulations of expeditions on the planet Mars (eg, Clancey, 2001) Furthermore, researchers studying cognition in these types of domains have proposed the terms cognitive anthropology (eg, Hutchins, 1995), and cognitive ethnography (eg, Ball & Ormerod, 2000) to describe their approaches The advantages of these approaches include providing a rich and detailed insight into the functioning of teams as they operate in the real world, yet they are not without their critics Researchers more familiar with experimental approaches to scientific inquiry often criticize such methods as inherently subjective and remain skeptical of their scientific value.

Nicol, D L 1962 The uidized sawdust smoke producer In Advances in the Engineering of the Smoke Curing Process, II International Session, edited by D J Tilgner Belgrade: Yugoslav Institute of Meat Technology Obiedzinski, M, and A Borys 1977 Identi cation of polynuclear aromatic hydrocarbons in wood smoke Acta Alimentaria Polonica 3(27)(3):169 173 (in Polish) Rasmussen, H J 1956 Fireless smokehouse smoker Food Engineering 28(6):65 67 Ruiter, A 1979 Color of smoked foods Food Technology (5):54 63 Sen, N P, P A Baddoo, and S W Seaman 1993 Studies on the occurrence and formation of 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic acid (HMNTCA) and 2-(hydroxymethyl)-N-nitrosothiazolidine (HMNTHZ) in various cured smoked meat, sh and cheese Journal of Science and Food Agriculture 61:353 356 Scienti c Committee on Food 2002 Opinion of the Scienti c Committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food SCF/CS/CNTM/PAH/29 Final Brussels: European Commission.

Health and Consumer Protection Directorate-General Seuss, I 1986 Ein uss der R ucherung auf n hrwertbestimmende Bestandteile von Fleischerzeugnissen III Proteinverdaulichkeit und Aminos urengehalt bei Dosenbr hwurst und Rohwurst Fleischwirtschaft 66(4):544 550 Sikorski, Z 1962 Einige Probleme der elektrostatischen Rauchniederschlagung beim R uchern Nahrung 6:148 156, imko, P 2003 Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke avoring food additives Journal of Chromatography B 770:3 18 Tilgner, D J, and Z E Sikorski 1962 Einige Beobachtungen ber elektrostatische Apparate f r R ucherrauchniederschlagung Tehnologia Mesa (special edition):83 84 T th, L, and K Potthast 1984 Chemical aspects of the smoking of meat and meat products In Advances in Food Research, vol 29, edited by C O Chichester, E M K Mrak, and B S Schweigert New York: Academic Press Watts, B M, and M Faulkner 1954 Antioxidative effects of liquid smokes.

Furthermore, even when more controlled studies of team functioning have been undertaken in I /O domains, progress in developing objective measures of team processes or performance has not been substantial Measures are often in the form of subjective ratings of a given variable (eg, communication quality) undertaken by socially recognized subject-matter experts (see Ward et al, in press) However, given the nature of the teams and the environments in which they operate in these domains (ie, comprising multiple, interacting, and dynamic elements), there has been limited progress in developing objective measures The challenge facing sport psychologists is to develop methods and measures of coordination given the potential for the tradeoff between internal and ecological validity introduced by sport team environments.

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Food Technology 8:158 161 Ziemba, Z 1969 The role of chemical constituents of wood smoke in the coloring of the surface of food during smoking Roczniki Technologii i Chemii Z ywnosci 15:153 169 (in Polish)..

A brief description of a selection of these measures follows to provide insight into the variety of measures of team coordination and communication that have been used in I /O psychology Note that the only goal of this section is to introduce these methods, and so, to achieve.

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BEYOND THE FIRST LABORATORY: EVOLUTION OF THE DISCIPLINE Psychology in Germany One of Wundt s contemporaries who believed that higher mental processes could be the object of experimental investigation was Hermann Ebbinghaus (1850 1909) Inspired by the psychophysics of G T Fechner and philosopher J F Herbart s attempt to apply mathematics to mental representations, Ebbinghaus used precise quantitative methods to investigate memory (Murray, 1976) He served as both the experimenter and the subject of his investigations In order to have relatively homogeneous material to learn and to reduce the impact of any previous semantic associations, such as occurred in his early experiments in learning and remembering poetry, Ebbinghaus developed the nonsense syllable, largely pronounceable consonant-vowel-consonant combinations He created syllable lists of various lengths that he learned and then later relearned after different lengths of time.