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Article
Publication date: 21 March 2016

Harry D. Nuttall

– The purpose of this paper is to provide an evaluative comparison of databases for argumentative/persuasive rhetoric.

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Abstract

Purpose

The purpose of this paper is to provide an evaluative comparison of databases for argumentative/persuasive rhetoric.

Design/methodology/approach

This paper reviews and compares the databases in terms of the organization, types of information included and the ease of use.

Findings

To assist students in learning the rhetorical modes of argument and persuasion, some database vendors have developed proprietary electronic databases specific to this purpose. EBSCOhost’s Points of View Reference Center and Gale/Cengage’s Opposing Viewpoints in Context are two such databases. Which is better largely depends on the dominant user demographic of the educational institution. Both databases have strengths and weaknesses; therefore, the best results can be achieved by using them to complement one another. But if only one database can be selected, then that choice should most be influenced by the user demographic served.

Research limitations/implications

These databases have value as primers and introductions to research and writing in the rhetorical mode(s) of argumentation and persuasion, but students taking advanced classes should supplement them with more sophisticated searches in standard aggregator databases, which are not examined in detail in this paper.

Originality/value

This paper offers selectors an apples-to-apples comparison and analysis of two related resources, providing an insight about which can be used in the selection process.

Details

Reference Reviews, vol. 30 no. 3
Type: Research Article
ISSN: 0950-4125

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Publication date: 1 December 1908

EVERYONE interested in the British library movement will learn with sorrow and regret that one of its greatest friends and strongest champions has passed away, in the person of…

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Abstract

EVERYONE interested in the British library movement will learn with sorrow and regret that one of its greatest friends and strongest champions has passed away, in the person of Thomas Greenwood, the kind‐hearted and generous advocate of libraries, who won the respect and regard of every English libiarian. From one of his own periodicals the following particulars are abstracted:—

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New Library World, vol. 11 no. 6
Type: Research Article
ISSN: 0307-4803

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Publication date: 8 June 2020

Rupert Ward

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Personalised Learning for the Learning Person
Type: Book
ISBN: 978-1-78973-147-7

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Article
Publication date: 1 May 1948

Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance…

53

Abstract

Vinegar, vin aigre or soured wine is a name that suggests the nature and origin of the substance which is the subject of this note. In France the name is applied to the substance that results from the acetous fermentation of wine. The name has at least the merit of accuracy. The term vinegar has, however, been extended in this country to denote the product obtained by the acetous fermentation of a malt liquor and in the United States of America to mean the substance resulting from the acetous fermentation of cider. In general it may be said that certain kinds of vegetable matter may be made to yield a vinegar by this process. The Census of Production under the common heading “ vinegar and acetic acid ” states that in 1924 the output of these substances, in this country, was 14,200,000 gallons of a value of a little over a million pounds sterling; in 1930 the corresponding figures were 14,600,000 gallons and £950,000; in 1935, 17,100,000 gallons and £790,000. It may be observed that vinegar and acetic acid are not by any means the same thing. Vinegar made by acetous fermentation contains about six per cent. or slightly under that amount of acetic acid as a main and essential constituent, but other substances are present that give it a characteristic bouquet. But whether vinegar be made from malt, wine, cider, or similar substances it is a palatable and wholesome condiment and preservative. It is the result of a biological as distinguished from a chemical process, and we suggest that the term vinegar be limited to the product resulting from the former and not from the latter if it be intended for use in the household as an element in the food supply. The Food Inspectors Handbook, VI Edition, 1913, p. 300, tells us that commercial vinegar is a more or less impure acetic acid. The different varieties according to their source being malt, wine, cider, beet, sugar, and wood vinegars. We cannot think that “ impure acetic acid ” is a particularly happy definition of the term vinegar. It is surely the “ impurities ” the result of secondary reactions that give the characteristic flavour and palatability to vinegar that serve to distinguish it from a merely dilute solution of acetic acid. In the same way whisky might be defined as impure alcohol, but no one, as far as we know; has ever seriously suggested that a dilute solution of absolute alcohol would be a satisfactory substitute for whisky. similarly we suggest that wood vinegar—derived as it is from the distillation of various kinds of wood—is in its origin a purely chemical product and in no sense a biological product. It would follow that if the term vinegar be restricted, as we suggest it ought to be, to the product of biological action the term wood vinegar though well known and often used is really meaningless. The Food Industries' Manual, 1945, written for the guidance of food manufacturers, describes artificial vinegar—made by diluting acetic acid with water and colouring the solution with caramel—as a very poor substitute for the genuine product. “ Artificial vinegar ” it says “is raw in taste and completely lacking in the fine bouquet of characteristic brewed vinegar.” The Extra Pharmacopœia says that vinegar is “also made by diluting acetic acid and colouring with burnt sugar.” The reference however, presumably refers to the use of this kind of “ vinegar ” in pharmacy—vinegar and brown paper for instance—and not as an ingredient in foods.

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British Food Journal, vol. 50 no. 5
Type: Research Article
ISSN: 0007-070X

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Publication date: 1 July 1903

IT is evident from the numerous press cuttings which are reaching us, that we are once more afflicted with one of those periodical visitations of antagonism to Public Libraries…

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Abstract

IT is evident from the numerous press cuttings which are reaching us, that we are once more afflicted with one of those periodical visitations of antagonism to Public Libraries, which occasionally assume epidemic form as the result of a succession of library opening ceremonies, or a rush of Carnegie gifts. Let a new library building be opened, or an old one celebrate its jubilee, or let Lord Avebury regale us with his statistics of crime‐diminution and Public Libraries, and immediately we have the same old, never‐ending flood of articles, papers and speeches to prove that Public Libraries are not what their original promoters intended, and that they simply exist for the purpose of circulating American “Penny Bloods.” We have had this same chorus, with variations, at regular intervals during the past twenty years, and it is amazing to find old‐established newspapers, and gentlemen of wide reading and knowledge, treating the theme as a novelty. One of the latest gladiators to enter the arena against Public Libraries, is Mr. J. Churton Collins, who contributes a forcible and able article, on “Free Libraries, their Functions and Opportunities,” to the Nineteenth Century for June, 1903. Were we not assured by its benevolent tone that Mr. Collins seeks only the betterment of Public Libraries, we should be very much disposed to resent some of the conclusions at which he has arrived, by accepting erroneous and misleading information. As a matter of fact, we heartily endorse most of Mr. Collins' ideas, though on very different grounds, and feel delighted to find in him an able exponent of what we have striven for five years to establish, namely, that Public Libraries will never be improved till they are better financed and better staffed.

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New Library World, vol. 6 no. 1
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 September 1903

THE pages of the Library World have at all times been open to receive the opinions of every side, on all questions of library policy, and we believe that it can be fairly claimed…

27

Abstract

THE pages of the Library World have at all times been open to receive the opinions of every side, on all questions of library policy, and we believe that it can be fairly claimed that no other English professional journal can show a greater record of catholicity and freedom from prejudice. Just recently we have published three articles in succession, which plead for, or advocate, some method of mitigating what the writers term the “Fiction Nuisance,” and one result of our complaisance may be witnessed in the stir which has been caused in journalistic quarters, over the alleged shortcomings of Public Libraries, and their scandalous distribution of nothing but fiction! It is argued, with some justice, that, if librarians are so quick to admit the existence of a fiction nuisance, then the case must be very serious indeed; and that it is regarded in this light may be gathered from the article on “Free Libraries,” by Mr. J. Churton Collins, in the June Nineteenth Century. For some reason or another, best known, no doubt, to themselves, certain librarians are always ready to join in the hue and cry against Public Libraries, and to lend the sanction of their authority to the general execration of fiction reading, thus giving a weapon to the enemy which is promptly used to thrash municipal libraries into a pulp. For months past this outcry against libraries has been going on, and there cannot be a single doubt that it has been stimulated by, if it did not originate in, the injudicious apologies for high fiction percentages in some library reports, and the publication of articles by librarians who admit too much, without giving substantial grounds for their conclusions. We are unable to say whether such apologies and articles are dictated by the weak, but human, desire to side with the majority, but there can be no doubt as to their harmful tendency and the evil they are causing all over the country. It is time, therefore, that the other, and, we believe, true side of the question should be put forward, and we propose to devote a series of articles to show that the charges made against Public Libraries of being nothing but huge engines for the distribution of fiction, mostly bad in tone and quality, are either gross misrepresentations, or exaggerations capable of explanation, and justification. As an introduction to this series, we have obtained permission from Mr. Thomas Greenwood, to use the greater part of the paper entitled, “The Great Fiction Question,” which is printed in Greenwoods Library Year Book, 1897, and is now becoming scarce and difficult to procure, owing to the book being out‐of‐print; like the later Year Book of 1900–1901. This paper is a vigorous, fair, and able statement of the case for fiction, which has not received the amount of attention it deserves, and we think it will be performing a service to librarians if we reprint it as a preliminary to our own proposed examination of the question of Fiction Reading in Public Libraries:

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New Library World, vol. 6 no. 3
Type: Research Article
ISSN: 0307-4803

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Article
Publication date: 1 September 1948

In Somerset samples of all kinds submitted and examined amounted to 1,880. Out of these, 1,666 were taken under the Food and Drugs Act, 1898, and the Statutory Rules and Orders…

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Abstract

In Somerset samples of all kinds submitted and examined amounted to 1,880. Out of these, 1,666 were taken under the Food and Drugs Act, 1898, and the Statutory Rules and Orders issued by the Ministries of Health and Food and the Public Health Acts. It may be observed, though the fact is but too well known to. all those who are officially concerned with the administration of the Acts referred to above, that the number of Rules and Regulations is now very large. This number, by the very nature of the conditions that gave rise to them, will certainly increase. It follows that though the number of samples submitted may not increase, the work in connection therewith will certainly do so. Thus out of forty‐one samples described as either adulterated or incorrect, about half were incorrectly labelled. If this were only a matter of name and address the error or omission could be easily put right, but claims may be made by the vendors that cannot be substantiated. This is left to the Public Analyst to decide. Thus: “Should not bear a reference to scrofula”; or “‘Double strength’ has no meaning”; or “Should not be described as a ‘Cocktail’.” The Public Analyst has the double duty of correcting all sorts of verbal inaccuracies or exaggerations, and carrying out an analysis, often of a most complex description, and then interpreting the results of that analysis. Out of 689 milks examined, 72, or 10·4 per cent, were adulterated, against only 4 per cent in 1946. “This apparent increase in adulteration is probably due to the fact that a large number of samples were taken as a result of complaints received from milk factories.” Cow fat content was in some cases directly traceable to the large proportion of Friesian cows in the herd. The farmers were recommended to introduce into their herds cows of a breed giving milk with a higher proportion of fat. The old fault of bad mixing was responsible for some other prosecutions. Thus 8·67 per cent of fat at the top of the churn and 2·70 at the bottom at the time of delivery. The Report observes that a substance called Ground Almond Substitute should correspond to some extent with ground almonds. This remark was suggested as a result of examining a sample of the alleged substitute. It had a slight odour and flavour of almonds, but no further resemblance to almonds. The 4·2 per cent of fixed oil was mainly derived from the wheat—85 per cent—and the soya flour—15 per cent—of which it was composed. As flour costs 3d. a lb., and soya flour 10½d. a lb., it is pointed out that the cost of this mixture would be 4½d. a lb. It was sold for 2s. a lb. We are glad to note that the magistrate's view of the swindle was a £5 fine. As it might be used raw for cake icing or marzipan, the result of ingesting this rubbish would probably bring about digestive troubles in young children.

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British Food Journal, vol. 50 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 December 1968

INDUSTRIALLY the two ‘in’ words today seem to be participation and consensus, the first leading to the second. How these can become a reality in modern business was discussed…

105

Abstract

INDUSTRIALLY the two ‘in’ words today seem to be participation and consensus, the first leading to the second. How these can become a reality in modern business was discussed recently by the London Region of the Institute of Work Study Practitioners.

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Work Study, vol. 17 no. 12
Type: Research Article
ISSN: 0043-8022

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Article
Publication date: 1 January 1907

MANY and sundry are the worries which fall to the lot of the librarian, and the matter of book‐repair is not the least among them. The very limited book‐fund at the disposal of…

50

Abstract

MANY and sundry are the worries which fall to the lot of the librarian, and the matter of book‐repair is not the least among them. The very limited book‐fund at the disposal of most public library authorities makes it imperative on the part of the librarian to keep the books in his charge in circulation as long as possible, and to do this at a comparatively small cost, in spite of poor paper, poor binding, careless repairing, and unqualified assistants. This presents a problem which to some extent can be solved by the establishment of a small bindery or repairing department, under the control of an assistant who understands the technique of bookbinding.

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New Library World, vol. 9 no. 7
Type: Research Article
ISSN: 0307-4803

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Publication date: 1 September 1909

IN making the suggestion, as some of my friendly critics have done, that the classes Fine and Useful Arts should be restored, as in Dewey, they rather miss the humour of the…

31

Abstract

IN making the suggestion, as some of my friendly critics have done, that the classes Fine and Useful Arts should be restored, as in Dewey, they rather miss the humour of the situation. The Subject Classification is not an amended Dewey or Cutter, but a humble attempt at an entirely new system, designed to meet the needs of popular libraries. It is not even a classification of knowledge, but, as experience has proved, a very practical and simple rearrangement of the factors of knowledge as set forth and preserved in books. The scheme is not indebted to any other system for aught but suggestions of main classes; all the details of the tables having been worked out independently, without reference to any classification save the Adjustable. It will be manifest, on reflection, that it would be fatal for the compiler of a new system to allow himself to be fettered or influenced by the schedules of other authors. I am one of those who decline to believe in the value of standardization of ideas or practice, save to a small degree in certain mechanical matters, and it would therefore be foolish to follow in the same rut as certain predecessors, simply because a longer existence has to some extent established their findings as settled conventions.

Details

New Library World, vol. 12 no. 3
Type: Research Article
ISSN: 0307-4803

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