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Book part
Publication date: 23 August 2018

Ingrid Lynch, Tracy Morison, Catriona Ida Macleod, Magdalena Mijas, Ryan du Toit and Simi Seemanthini

Existing reviews of research on voluntary childlessness generally take the form of narrative summaries, focusing on main topics investigated over time. In this chapter, the…

Abstract

Existing reviews of research on voluntary childlessness generally take the form of narrative summaries, focusing on main topics investigated over time. In this chapter, the authors extend previous literature reviews to conduct a systematic review and content analysis of socio-historical and geopolitical aspects of knowledge production about voluntary childlessness. The dataset comprised 195 peer-reviewed articles that were coded and analysed to explore, inter alia: the main topic under investigation; country location of authors; sample characteristics; theoretical framework and methodology. The findings are discussed in relation to the socio-historical contexts of knowledge production, drawing on theoretical insights concerned with the politics of location, representation and research practice. The shifts in the topics of research from the 1970s, when substantial research first emerged, uphold the view of voluntary childlessness as non-normative. With some regional variation, knowledge is dominated by quantitative, hard science methodologies and mostly generated about privileged, married women living in the global North. The implications of this for future research concerned with reproductive freedom are outlined.

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Book part
Publication date: 5 June 2023

Jan Macfarlane and Jerome Carson

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Positive Psychology for Healthcare Professionals: A Toolkit for Improving Wellbeing
Type: Book
ISBN: 978-1-80455-957-4

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Article
Publication date: 1 November 1941

Heat treatment, in view of later knowledge, is seen to have other effects than to destroy or lower the vitality of micro‐organisms initially present; there are the more obvious…

75

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Heat treatment, in view of later knowledge, is seen to have other effects than to destroy or lower the vitality of micro‐organisms initially present; there are the more obvious changes of flavour and of consistency brought about by the partial cooking, but there are also the possible lowering of the vitamin potency and the still more subtle changes in the salts which may, after heat treatment, be rendered less available than in the raw product. The importance of these considerations cannot be too much stressed when it is remembered that heat treatment is, generally speaking, an inherent stage in the process of canning. It is the heat treatment which preserves the goods, the sealing of the can being merely a means of prevent re‐contamination. The chemist, no less than the physiologist, has been much concerned with the changes in foods caused by heat treatment as a method of preservation, and, as a result of his investigation, there is now a better understanding of the changes which take place, with a consequent improvement in the methods of processing. For a number of years, however, this country, in common with many others, has relied, in so far as its supplies of meat are concerned, on products preserved by “cold,” and the freezing of beef, the chilling of mutton, have made available to us the cattle of the Argentine and the sheep of New Zealand. Initially the processes employed were crude, the post‐mortem changes were imperfectly understood, conditions of storage, before, during and after shipment, were haphazard, and the methods of defrosting far from scientific. How far the methods have advanced, and to what extent the scientist has been concerned in the elucidation of the many problems, will be realised from the reports of the Food Investigation Board. It is not suggested that all the advance is due to the work of the Low Temperature Station a Cambridge—much has been done in other countries‐but the investigations carried out by the scientists a this station have been fundamental. Food producers in America were the first to realise the importance of the latest development in freezing, the advent of the “ Quick Freezing Processes ” marking a distinct advance in technique. When cellular tissue is normally frozen and subsequently defrosted, rupture of the cells may have occurred and the structure of the substance consequently partially broken down. When, however, the tissue is quickly brought down to a very low temperature, it is found that in many cases this breakdown in tissue does not take place. These principles have been applied to commercial installations, and fish, meat, fruit and vegetables so treated show on defrosting remarkably little change in character. Preservation by desiccation is a method employed for certain materials with great success. Sun‐drying of fruits (sultanas and dates, to quote but two) and the sun‐drying of cereal products such as macaroni is still practised. An important industry concerned with the drying of milk has developed in most milk‐producing countries, whilst dried eggs and dried egg‐albumin form important items of commerce. It is obvious that the object of concentrating such substances as fruit juices, milk and vegetables and animal liquid extracts is ideally to reduce the water content and obtain a product which, when the water is ultimately restored, gives a solution or material having the original taste, aroma and food value. The effect of heat is often, however, to change these characteristics, and although by the use of a vacuum the temperature to which the substance is submitted is lowered, changes still take place, and much of the aroma depending on volatile constituents is lost. To a very great extent this has been overcome by a method of desiccation which is essentially partial freezing, a method which has not yet received much publicity as it has only lately emerged from the experimental stage. The practical application of this principle is due to Dr. G. A. Krause, of Munich, who has invented and designed a dual process of concentration. In this process the liquid is first concentrated by freezing out water as ice, which is removed by mechanical separation in a centrifuge. By ingenious mechanical and regenerative devices this process has been made extremely efficient, the losses being only 1–2 per cent. of the original juice, although the efficiency is not maintained when the solids‐content of the product has been raised to 40–50 per cent. This liquid is then further concentrated by evaporation at a low temperature, about 10°–15° C. The differential evaporation of water as compared with the aromatic flavour constituents occurs because the removal of water as vapour at this temperature depends solely on the rate of diffusion of the molecules into the gas space. As water has a small molecule compared with the large molecules of the esters, ethers and alcohols of the flavouring substances, it escapes more readily ; the conditions of evaporation as given in the patent are all designed to aid this escape. A reduction in pressure may be used to speed up the process without interfering with the differential diffusion, and the provision of an atmosphere of small molecules (e.g., hydrogen) also has the same effect. A large surface for the evaporation is made by spreading the liquid as a thin continuously renewed film. The condenser is situated very near the evaporating liquid to remove the water molecules quickly (a distance of 3 cm. is the maximum diffusion path). The atmosphere may be circulated or disturbed to hasten the diffusion and, most ingenious of all, it may be blown towards the evaporating liquid when, if a velocity is used just greater than that of the heavy molecules leaving a liquid surface, the loss of flavour may be entirely eliminated while the rate of water evaporation is only reduced by 10 per cent. By these means a concentrate containing as much as 65 per cent. solids and capable of storage without deterioration at ordinary temperatures may be prepared, and 80 per cent. of the original vitamins retained. The use of refrigeration in the preservation of food has necessitated the use of refrigerated transport to complete the links between producer, manufacturer, retailer and customer. The variety of commodities and the different conditions they need create varying demands on the methods of insulating and refrigerating transport vehicles. The British railways have 4,000 refrigerated railway vans, and such vans, containing perishable produce, came regularly to England from Austria and Italy by way of the train ferries. These vans are designed for fairly high temperatures, 35–40° F., and long hauls, and use ice as a refrigerant. At the other end of the scale is the road vehicle, which may have a temperature as low as 0° F., but is only on its journey about 12 hours. It is in these road vehicles that the greatest advances have been made, for conditions in England do not justify the railways in expenditure on elaborate equipment. The early road vehicles were insulated boxes on a lorry chassis and were refrigerated by ice and salt, which was “messy” and caused bad corrosion of the chassis. The introduction of an eutectic solution, virtually a mixture of a freezing salt and water in a definite proportion, which was frozen as a whole in a sealed tank, was made some few years ago. This removed the “messiness,” conserved the salt and produced greater efficiency and a more stable temperature.

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British Food Journal, vol. 43 no. 11
Type: Research Article
ISSN: 0007-070X

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Book part
Publication date: 9 July 2013

Abstract

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Tourism Social Media: Transformations in Identity, Community and Culture
Type: Book
ISBN: 978-1-78190-213-4

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Article
Publication date: 1 January 1992

E.G. John, H. Schäfer and A.R. Rowlands

Describes a philosophy of cell formation for cellular manufacturingwhich reasons that an analysis of the sequential processing ofcomponents is a fundamental requirement in…

48

Abstract

Describes a philosophy of cell formation for cellular manufacturing which reasons that an analysis of the sequential processing of components is a fundamental requirement in understanding the problem, as well as being a necessity in generating the subsequent solution. Includes a résumé of the problems encountered in processing the pertinent industrial data coupled with an outline of the computer‐based methodology used to implement the philosophy.

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International Journal of Operations & Production Management, vol. 12 no. 1
Type: Research Article
ISSN: 0144-3577

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Book part
Publication date: 9 July 2013

Kristian Anders Hvass

This chapter studies crisis communication within the backdrop of tourism social media. The Scandinavian airline SAS is chosen as a case study due to the recognition of the…

Abstract

This chapter studies crisis communication within the backdrop of tourism social media. The Scandinavian airline SAS is chosen as a case study due to the recognition of the airline’s social media presence during the 2010 ash cloud crisis. The study relies on netnographic and content analysis methods to examine Facebook postings throughout the life-cycle stages of the crisis as well as an interview with a social media representative at the airline. The social mediated crisis communication model is applied to situational crisis communication theory, and the findings show that social media provide a beneficial channel during a crisis. However, it is necessary for organizations to recognize stakeholders’ needs during a crisis as social media presence alone does not ensure success.

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Tourism Social Media: Transformations in Identity, Community and Culture
Type: Book
ISBN: 978-1-78190-213-4

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Article
Publication date: 1 May 2010

Ibrahim A. Hassan

Potato (Solanum tuberosum L. cv. Kara) was grown in Open‐Top Chambers (OTCs) in Northern Egypt at ambient (ca 350 ppm) or doubled CO2 (ca 690 ppm) either in charcoal‐filtered air…

181

Abstract

Potato (Solanum tuberosum L. cv. Kara) was grown in Open‐Top Chambers (OTCs) in Northern Egypt at ambient (ca 350 ppm) or doubled CO2 (ca 690 ppm) either in charcoal‐filtered air (15 nl l‐1) or in non‐filtered ambient air (78 nll‐1 O3) to investigate the changes in physiology and yield under long‐term elevated CO2 and/or O3 throughout 100 days. Ambient O3 level reduced net photosynthetic rates, number and weight of tubers by 18 per cent, 41 per cent and 21 per cent, respectively, whereas elevated CO2 caused the opposite effect where it increased the same parameters by 44 per cent, 37 per cent and 20 per cent, respectively. Significant O3 x CO2 interactions were detected. However, O3 caused an increase in GR and POD by 18 per cent and 35 per cent, respectively, while CO2 caused an increase in POD only by 46 per cent, and there was no effect of O3 and/or CO2 on other enzymes. The results of this study are discussed in relation to predicted atmospheric changes.

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World Journal of Science, Technology and Sustainable Development, vol. 7 no. 2
Type: Research Article
ISSN: 2042-5945

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Article
Publication date: 1 April 1991

Paul Frantz

In the literature of librarianship, the education of a reference librarian has, on the whole, meant two things. First, it has referred to the theoretical and/or practical training…

75

Abstract

In the literature of librarianship, the education of a reference librarian has, on the whole, meant two things. First, it has referred to the theoretical and/or practical training in reference services that a student receives in library school. Second, it has meant the training, or lack of it, the new librarian receives in making the transition from library school to the reference desk. What reference education has not meant, to judge by the literature, is the ongoing training or professional development a working reference librarian might receive on the job.

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Reference Services Review, vol. 19 no. 4
Type: Research Article
ISSN: 0090-7324

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Article
Publication date: 26 September 2023

Melanie Barlow, Bernadette Watson, Kate Morse, Elizabeth Jones and Fiona Maccallum

The response of the receiver to a voiced patient safety concern is frequently cited as a barrier to health professionals speaking up. The authors describe a novel Receiver Mindset…

222

Abstract

Purpose

The response of the receiver to a voiced patient safety concern is frequently cited as a barrier to health professionals speaking up. The authors describe a novel Receiver Mindset Framework (RMF) to help health professionals understand the importance of their response when spoken up to.

Design/methodology/approach

The framework draws on the broader receiver-focussed literature and integrates innovative findings from a series of empirical studies. These studies examined different receiver behaviour within vignettes, retrospective descriptions of real interactions and behaviour in a simulated interaction.

Findings

The authors' findings indicated that speaking up is an intergroup interaction where social identities, context and speaker stance intersect, directly influencing both perceptions of and responses to the message. The authors' studies demonstrated that when spoken up to, health professionals poorly manage their emotions and ineffectively clarify the speaker's concerns. Currently, targeted training for receivers is overwhelmingly absent from speaking-up programmes. The receiver mindset framework provides an evidence-based, healthcare specific, receiver-focussed framework to inform programmes.

Originality/value

Grounded in communication accommodation theory (CAT), the resulting framework shifts speaking up training from being only speaker skill focussed, to training that recognises speaking up as a mutual negotiation between the healthcare speaker and receiver. This framework provides healthcare professionals with a novel approach to use in response to speaking up that enhances their ability to listen, understand and engage in point-of-care negotiations to ensure the physical and psychological safety of patients and staff.

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Journal of Health Organization and Management, vol. 38 no. 7
Type: Research Article
ISSN: 1477-7266

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Article
Publication date: 4 April 2008

Jim Kempton

The purpose of this paper is to define mixed tenure estates as comprising any mix of social housing tenants with: private renting tenants (who therefore have private landlords);…

1018

Abstract

Purpose

The purpose of this paper is to define mixed tenure estates as comprising any mix of social housing tenants with: private renting tenants (who therefore have private landlords); shared owners (i.e. those who buy a part share in their home, the remaining share being typically retained by a social landlord); owner occupiers (bought outright, or those paying a mortgage on the whole value of the property).

Design/methodology/approach

A literature review and interviews with Registered Social Landlord (RSL) personnel are used to inform the discussion contained in this paper. The term “Asset Management” is used to describe the management of estates, including maintenance, repair and other physical investment. Does mixed tenure really have different asset management needs from mono tenure estates? The research methodology is based on a case study of a social housing provider, supported by semi‐structured interviews.

Findings

The main conclusion of this paper is that, along with a number of other issues, inter‐working at the case study RSL needs to be improved if mixed tenure estates are to succeed.

Originality/value

Little work has been undertaken in this specific area, and the research should be of interest to a wide audience including social housing developers, urban researchers and central and local government.

Details

Structural Survey, vol. 26 no. 1
Type: Research Article
ISSN: 0263-080X

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