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METALLISING or metal spraying is carried out by heating powder or wire in the flame of a gun and then projecting it on to a suitably prepared surface to form a coating.

Calcium plumbate constitutes an important and novel addition to the few existing rust‐inhibitive pigments for the protection of iron and steel. Like red lead it provides protection by a combination of basic and oxidising characteristics, as well as film‐forming properties by interaction with linseed oil. It is believed to passify both cathodic and anodic areas on iron and steel, and in this respect differs from other rust‐inhibitive pigments. In practice, it shows the behaviour which on theoretical grounds might be expected to be associated with this type of inhibition. Linseed oil paints based on calcium plumbate have been found to be remarkably free from any tendency to crack, and their adhesion on galvanised iron and timber suggests the value of suck paints as primers with a wide variety of applications.

Dealing with the subject of the artificial bleaching of flour, The Lancet observes that the public criterion of quality in respect of foods and beverages shows some interesting anomalies. Appreciation is often based, for example, on appearance, on how things look, and it is in this direction that conclusions often and obviously become illogical. In some instances the article demanded must be spotlessly white, while in others, if naturally white, it must be artificially coloured. The white loaf is a popular fancy, but white milk is suspected, and yet natural flour may be of a rich golden colour, while rich milk may have only a shade of brownish colour which is supposed to connote cream. The result is that in the one case flour is often deprived of its colour by a process of chemical bleaching, and that in the other an artificial colouring is added. Natural colour is objected to on the one hand, and on the other an artificial addition is demanded. It may be urged that both expedients are justifiable inasmuch as they meet a popular fancy, and that this counts in the enjoyment and even digestibility of the foods. If artificial means are employed to adjust the appearance of food to a popular standard, the proceeding can clearly only be allowed when it has been proved beyond all doubt that the products are not dietetically impaired or that they do not masquerade as something which they are not.

The institution of food and cookery exhibitions and the dissemination of practical knowledge with respect to cookery by means of lectures and demonstrations are excellent things in their way. But while it is important that better and more scientific attention should be generally given to the preparation of food for the table, it must be admitted to be at least equally important to insure that the food before it comes into the hands of the expert cook shall be free from adulteration, and as far as possible from impurity,—that it should be, in fact, of the quality expected. Protection up to a certain point and in certain directions is afforded to the consumer by penal enactments, and hitherto the general public have been disposed to believe that those enactments are in their nature and in their application such as to guarantee a fairly general supply of articles of tolerable quality. The adulteration laws, however, while absolutely necessary for the purpose of holding many forms of fraud in check, and particularly for keeping them within certain bounds, cannot afford any guarantees of superior, or even of good, quality. Except in rare instances, even those who control the supply of articles of food to large public and private establishments fail to take steps to assure themselves that the nature and quality of the goods supplied to them are what they are represented to be. The sophisticator and adulterator are always with us. The temptations to undersell and to misrepresent seem to be so strong that firms and individuals from whom far better things might reasonably be expected fall away from the right path with deplorable facility, and seek to save themselves, should they by chance be brought to book, by forms of quibbling and wriggling which are in themselves sufficient to show the moral rottenness which can be brought about by an insatiable lust for gain. There is, unfortunately, cheating to be met with at every turn, and it behoves at least those who control the purchase and the cooking of food on the large scale to do what they can to insure the supply to them of articles which have not been tampered with, and which are in all respects of proper quality, both by insisting on being furnished with sufficiently authoritative guarantees by the vendors, and by themselves causing the application of reasonably frequent scientific checks upon the quality of the goods.

Less than half a century ago almost the entire population of the United States lived upon food that was home‐grown and home‐prepared. With the exception of a few articles requiring a different climate than our own for their production, such as coffee, tea, sugar, spices, and chocolate, the inhabitants of the country lived exclusively upon food of their own producing, while the dealers of the city were supplied with the products of the neighbouring farms. Provisions of all kinds were supplied in an unprepared condition, and their preservation or preparation for the table was accomplished at the home.

Expert witnessing in asylum cases involves depicting the conditions of the applicant’s home country as a context for judging a well-founded fear for life or safety. Most of the elements involved in the work of the expert country witness are dynamic and change over time, creating new challenges and new resources for describing and interpreting country context. Examining several characteristic Honduran asylum cases separated by 20 years reveals not only an increasingly complex and multifaceted set of relevant conditions in both the sending and the host country, but also a significant broadening of the anthropological “tool kit” available to the expert country witness (as the expert witness becomes aware of its relevance to country conditions at a particular time), and an increasingly reflexive and complex relationship of the expert witness to the country in question and to the court. In the interim, emerging problems of contextual complexity, subjectivity, changing and competing images of reality, and the shifting applicability of legal and sociological definitions and categories arise and can be partially addressed with emerging anthropological or social scientific resources, raising anew the nature of the relationship of the expert witness to the court and the possible mutual influence of social science and legal culture upon each other over time. As the number of refugee seekers increases globally, can expert witnesses trained in social sciences help asylum courts to imagine new ways of bridging the gap between legal regimes of governmentality and the subjectivity of refugees?

Highlights the opinion that the importance of national culture in cross‐cultural management is diminishing, suggesting that the world is moving towards a single, global management culture that is basically Western and, more specifically, American. Attempts to test this hypothesis by examining values held by future managers from five different cultures. Uses the Kruskal‐Wallis One Way ANOVA and the Mann‐Whitney tests to show that future managers from different cultural backgrounds will neigher adopt a mirror image of current management style in their cultures nor a global unified management style regardless of local culture.

Nowadays, in building structures, dampers are connected to the building structure to reduce the damages caused by seismicity in addition to enhancing structural stability, and to connect dampers with the structure, joints are used. In this paper, three different configurations of double-lap joints were designed, developed and tested.

This paper aims to analyze three different categories of double-lap single-bolted joints that are used in connecting dampers with concrete and steel frame structures. These joints were designed and tested using computational, numerical and experimental methods. The studies were conducted to examine the reactions of the joints during loading conditions and to select the best joints for the structures that allow easy maintenance of the dampers and also withstand structural deformation when the damper is active during seismicity. Also, a computational analysis was performed on the designed joints integrated with the M25 concrete beam column junction. In this investigation, experimental study was carried out in addition to numerical and computational methods during cyclic load.

It was observed from the result that during deformation the double-base multiplate lap joint was suitable for buildings because the deformations on the joint base was negligible when compared with other joints. From the computational analysis, it was revealed that the three double joints while integrated with the beam column junction of M25 grade concrete structure, the damages induced by the double-base multiplate joint was negligible when compared with other two joints used in this study.

To prevent the collapse of the building during seismicity, dampers are used and further connecting the damper with the building structures, joints are used. In this paper, three double-lap joints in different design configuration were studied using computational, numerical and experimental techniques.

To examine how reading in electronic formats differs from traditional reading of print.

Concepts about digital print are discussed alongside research studies in fields related to multisensory technologies and electronic means of communication. A model of online reading is proposed integrating aspects of information foraging theory. Pedagogical applications are needed to integrate e-reading theory within classrooms.

With the varied text structures, directionality concerns, and interactive text features, our attention must turn to the theoretical foundations that underpin digital literacy learning today. Online foraging schemes can explain how information is sought and retrieved when reading new information from digital mediums.

Teachers must address the current, digital literacy needs of their students, thus preparing them for challenges in the 21st century. Varying text structures within digital formats as well as providing as-needed facilitation are the scaffolds that students need today. Using technologies such as digital games, tools, and contexts advances the mission of resource-based teaching and learning.