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This paper describes the work that was necessary to eliminate CFC (chlorofluorocarbon) cleaning solvents in the post‐soldering defluxing operation during assembly of printed wiring assemblies (PWA) in an off‐shore electronics manufacturing plant. The pressures—both external and internal—to utilise environmentally clean processes are becoming increasingly great in off‐shore manufacturing facilities, just as throughout the US. However, as will be shown in this paper, producers of electronic equipment must continue to ensure that a high level of product performance and reliability is not sacrificed when going to more environmentally favourable materials and processes. The study described here consisted of examining several water‐soluble flux materials, measuring ionic contamination levels of both Freon® TMS‐cleaned and water‐cleaned assemblies, and functional testing of the assembled devices at various levels of functional test severity. Materials, methods and actual physical data are presented in this paper.

Applied econometric analysis is often performed using data collected from large-scale surveys. These surveys use complex sampling plans in order to reduce costs and increase the estimation efficiency for subgroups of the population. These sampling plans result in unequal inclusion probabilities across units in the population. The purpose of this paper is to derive the asymptotic properties of a design-based nonparametric regression estimator under a combined inference framework. The nonparametric regression estimator considered is the local constant estimator. This work contributes to the literature in two ways. First, it derives the asymptotic properties for the multivariate mixed-data case, including the asymptotic normality of the estimator. Second, I use least squares cross-validation for selecting the bandwidths for both continuous and discrete variables. I run Monte Carlo simulations designed to assess the finite-sample performance of the design-based local constant estimator versus the traditional local constant estimator for three sampling methods, namely, simple random sampling, exogenous stratification and endogenous stratification. Simulation results show that the estimator is consistent and that efficiency gains can be achieved by weighting observations by the inverse of their inclusion probabilities if the sampling is endogenous.

Tobacco sponsorship of sports has increasingly been cast as a public issue on the grounds that it supports pediatric smoking by circumventing advertising restrictions and communicating positive brand information to children(28,31,32). Research on tobacco sponsorship effects on children is as yet inconclusive, but growing evidence suggests that sponsorship is an effective medium for building cigarette brand awareness and image among under‐aged youth. Research in this area has been inconclusive in part because it lacks a unified framework in which the various contributions of sponsorship to brand knowledge and use can be analysed holistically. This paper proposes that the brand equity concept(1,2,18) provides such a framework. The paper reviews previous research on tobacco sponsorship and children, and presents findings from a study that assessed the relative contribution of sponsorship to brand awareness among fourteen year‐olds (n=366) in Dunedin, New Zealand. The value of sponsorship‐derived cigarette brand knowledge among youth is expressed in terms of Keller's(18) concept of customer‐based brand equity. The study found that children's awareness of tobacco brands and tobacco sponsorships varied according to their smoking experience, sports interests and gender. Cigarette brands with the strongest event associations were those that sponsored events that had a high appeal for the youth in the study. The brands with the highest unaided recall levels were those that were prominently shown in point of purchase displays in stores frequented by the youth, and included those with the highest sponsorship profiles. The research demonstrates that tobacco companies can achieve significant brand recall among children through sport sponsorship, as well as interest‐based (lifestyle) segmentation and targeting benefits, and brand positioning (personality) benefits. The findings have implications for public policy and industry practice. In policy terms, if the goal of tobacco advertising prohibitions is to denormalise smoking by restricting the positive promotional imagery of cigarettes, then sport sponsorship and point of purchase displays need to be incorporated into advertising legislation. In terms of industry practice, the fact that tobacco sponsorship reaches and influences under‐aged youth stands to be a matter of concern for any entity that does not want this social burden. It is recommended that corporations considering involvement in a tobacco‐sponsored event should evaluate the reach of the event and the potential effects of its promotions on youth. Where a youth‐interest connection has been demonstrated for the event, corporations should weigh the social risks and costs of the sponsorship. For non‐tobacco related entities these costs include the potential negative impacts of tobacco‐linked event cross‐promotions on their own brands and corporate image.

The following address has been sent to the President of the French Republic :—

The question whether grape juice may or may not be preserved with sulphur dioxide is one which arises occasionally as a result of a certain ambiguity in the wording of the First Schedule of the Regulations. It is not a matter of opinion, as some would hold, but a matter of law, and, as such, should be fully appreciated by the legal advisers of local authorities, if not by Public Analysts. Item 4 of the First Schedule of the Regulations states that “Unfermented grape juice and non‐alcoholic wine made from such grape juice if labelled in accordance with the rule contained in the Second Schedule to these Regulations” may contain 2,000 parts of benzoic acid per million of grape juice and does not admit of the presence of the addition of any sulphur dioxide. The Second Schedule prescribes that, if the proportion of benzoic acid present in grape juice exceeds 600 parts per million, it shall be labelled with a declaration to that effect and also with the words “and is not intended for use as a beverage.” Item 5 of the First Schedule of the Regulations states that “Other non‐alcoholic wines, cordials and fruit juices, sweetened or unsweetened” may contain either 350 parts of sulphur dioxide per million parts of preparation or 600 parts per million of benzoic acid. Normally one would infer from this that grape juice to be used as a beverage falls under Item 5 of the Regulations, but that, if for some special reason it is not to be so used, it is permitted to contain up to 2,000 parts per million of benzoic acid provided that it is labelled to the effect that it is not to be used as a beverage. It should be noted that Item 4 does not read that grape juice and non‐alcoholic wine made from it may contain 600 parts per million of benzoic acid, but that, if labelled in accordance with the rules contained in the Second Schedule, it may contain 2,000 parts of this preservative. If grape juice were only allowed to contain benzoic acid as a preservative and if sulphur dioxide were prohibited under all circumstances one would have thought that Item 4 of the First Schedule would have been drawn up to indicate this, but no such indication is given at all. At the time that the Preservatives Regulations were issued it was fully recognised that sulphur dioxide was employed as a preservative in grape must. Whilst the Departmental Committee was considering the matter of preservatives and colouring matters the Ministry of Health issued a Report on Public Health Subjects, No. 24, entitled “Report on the Composition of Commoner British Wines and Cordials (Alcoholic and Non‐alcoholic),” by Dr. G. C. Hancock, C.B.E., one of the Medical Officers of the Ministry, together with a Report by the Government Chemist on the Examination of Samples. In the introduction Dr. G. Newman, the Chief Medical Officer to the Minister of Health, writes : “The most important of these materials are preservatives, and Dr. Hancock mentions the considerations which underlie the use of these substances in the manufacture of British wines and cordials. As, however, the question of preservatives and colouring matters in foods is being considered by a Departmental Committee of the Ministry he has made no specific recommendations relating to the use of these substances.” On page 4 at the end of the sixth paragraph Dr. Hancock refers to grape juice or must and says : “It is sent here in a highly concentrated form and is usually ‘sulphured,’ i.e., treated with sulphur dioxide in order to inhibit fermentation during transit.” Among other information placed at the disposal of the Departmental Committee was Dr. Hancock's report and in the Final Report of the Committee, also issued in 1924, paragraph 57 states: “Sulphurous acid and sulphites are extensively used in beer and alcoholic wines, to some smaller extent in non‐alcoholic beverages, and in preserving fruits and fruit juices, dried fruits, gelatine and sausages. … In the case of beer, wines, fruit and fruit juices the introduction comes partly from the treatment of the vessels of preparation and storage, partly from the materials used and partly from the actual addition of preservative in the course of manufacture or treatment for storage.” When considering the question of alcoholic wines, Foreign and British in detail, the Committee stated their opinion in the following words (para. 144): “Foreign and British wines are by no means closely related products. The former are the naturally fermented produce of the grape, while the latter are rarely derived from fresh fruit and are far more commonly prepared from a basis of dried fruits, rhubarb or imported grape must, fermented after the addition of sugar and flavouring materials, such as dried ginger‐root, orange peel, alcoholic essences or foreign wines. Considered from the point of view of preservatives, however, they have two features in common, (a) that the alcoholic content is very similar in each, (b) that sulphur dioxide is the preservative which is usually favoured (in addition to the alcohol present) to prevent secondary and other undesirable fermentations and sourness.” Instead of making any suggestion that the use of sulphur dioxide should be prohibited in grape must, the Committee draw their conclusion in paragraph 147 in the following words : “Our conclusion is that while in general preservatives should be unnecessary in alcoholic wines of ordinary strength, there may be circumstances which render the entire elimination of preservatives impracticable for the present. We think, however, that no other preservatives than sulphur dioxide should be permitted, and that this substance should not be present in amounts exceeding 3 grains of sulphur dioxide free and combined per pint (343 milligrams per litre).” This recommendation was adopted in the Draft Statutory Order issued in February, 1925, but, when the final Order was published, the quantity of sulphur dioxide permitted had been increased to 450 parts per million, making the law in this country agree with that already adopted in France. The recommendation made by the Departmental Committee was put forward after the Committee had commented on the fact that British wines are largely prepared from “imported grape must.” It seems remarkable that the Committee should have expressed the opinion that sulphur dioxide is used for sulphuring the casks, that sulphur dioxide is permitted in the completed wine, if it is not allowed to be present at intermediate stages, and that a Regulation was made by which benzoic acid only could be present in the unfermented grape juice, if this is not permitted to be present in the fermented alcoholic wine. When benzoic acid has once been added it cannot be eliminated and, as recognised by the Departmental Committee, benzoic acid is undesirable from the fermentation aspect. Had there been any intention to prohibit the presence of sulphur dioxide in unfermented grape juice, the Regulations would have rung the death‐knell to the manufacture of British wines, which have been produced in increasing volume during the last twenty years. Further, if there had been any intention to prohibit the addition of sulphur dioxide to grape juice, one cannot but express surprise that the importation of such juice has not been suppressed long ago by the Customs Authorities, since Section 8 (1) of the Regulations lays the responsibility for the control of Imported Articles of Food on the Officers of Customs and Excise and, through them, on the Government Chemist. The failure of the Government Chemist to condemn grape must containing sulphur dioxide cannot be due to his ignorance of its presence because the chemical analyses for Dr. Hancock's Report were carried out by the Government Chemist, and on page 58 of the Report No. 24, to which reference has already been made, analyses are given of two French musts containing 360 and 302 parts of sulphur dioxide per million respectively and of an American concentrated must containing 63 parts of sulphur dioxide per million. If we now look at paragraph 153 of the Final Report of the Departmental Committee we find that the matter of preservatives in certain non‐alcoholic beverages is dealt with in the following words: “We consider that sweetened and unsweetened fruit juices, syrups, cordials, non‐alcoholic wines and articles of similar composition such as certain well‐known proprietary cordials, are peculiarly liable to develop moulds and to ferment, owing to liability to exposure on the consumer's premises between the first opening and final consumption, and we think that on this account they may under present trade conditions need the addition of a small proportion of preservative. We therefore suggest that the presence either of benzoic acid up to 5 grains or of sulphur dioxide up to 3 grains per pint might be considered.” These recommendations were adopted in the Draft Rule and Order, issued in February, 1925, and there was no reference in this Draft indicating that grape juice was to be treated in any manner distinct from other fruit juices. The introduction of Item 4 in S.R. & O. 1925, 775, came as a complete surprise to everyone and the general surprise felt was mentioned by Mr. C. A. Mitchell (now Dr. Mitchell) in a paper read before the Medico‐Legal Society on Tuesday, April 20th, 1926, with the Rt. Hon. Lord Justice Aitken in the chair. Mr. Mitchell made the following statement: “The fourth item in the Schedule is one at which one can only stare and wonder how it ever came there. According to this regulation unfermented grape juice and non‐alcoholic wine made from it, may contain the enormous quantity of 17 grains of benzoic acid per pint, provided that it is labelled in accordance with Schedule II. I am fairly familiar with the cases which have been brought into Court during the last 20 years, but I cannot recall an instance of a non‐alcoholic wine (labelled or unlabelled) containing an amount of preservative equivalent to this quantity of benzoic acid.” Mr. Mitchell then proceeds to explain that the most probable reason for the introduction of this item into the rule is that it is intended to apply to non‐alcoholic sacramental wine, which is not to be used as a beverage, but which is taken a little at a time and is expected to keep for long periods, when the bottle has once been opened. This is, in fact, the position so far as I am aware and there was never any intention of any restriction on the use of sulphur dioxide in the ordinary way as a preservative in unfermented grape juice so long as the amount present did not exceed 350 parts per million.

Reinforced concrete (R.C.) beams are part of the structure so their design depends on the structural code and its requirements. In this paper, two simply supported R.C. beams were designed in terms of flexural and shear strength design requirements and investigated in terms of deflections and crack widths, when subjected to two asymmetric concentrated loadings, where one load is double the other one. Both beams had dimensions of 3,500 mm length, 200 mm width, and 300 mm height. The first beam (beam B1) was designed according to the combination of the structural requirements of American and Saudi building codes (ACI318-and-SBC304), while the second beam (beam B2) was designed according to the structural requirements of Eurocode (EC2). The paper aims to discuss these issues.

The design of ultimate capacity (section capacity) to design both flexure and shear capacity according to the design provisions in EC2 code deals with the Ultimate Limit State Design Approach, while it deals with the Ultimate Strength Design Approach according to the design provisions in both ACI318 and SBC304 codes. In the serviceability (mid-span deflection and flexural crack width) check, the three codes deal with the Serviceability Limit State Design Approach.

The laboratory behaviour of both test beams was as expected in flexure and failed in shear, but there was more shear cracks in the left shear span for both beams. This refers to the left applied loading and the spacing of shear links, where the failure occurred at the higher loading points. Perhaps, if the number of links was increased in the left side of the beam during the manufacture and reinforcing of the beam, the failure loading will be delayed and the diagonal cracks will be decreased.

From this study, it was concluded that: the ACI318 and SBC304 design approaches are safer than the EC2 design approach. The EC2 design approach is more economic than the ACI318 and SBC304 design approaches. The structural behaviour of both test beams was as expected in flexure but both beams failed in shear. The shear failure was in the left side of both test beams which was referred to a high loading point. Diagonal cracks followed the applied loading until both beams reached to the failure.