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Understanding the plight of victims has long been a focus of feminists in the field of criminology. Feminists have made a number of contributions to the study of victims, and here we highlight the contributions that coalesce around three central themes: (1) the gendered nature of criminal victimisation, (2) the relationship between women’s victimisation and offending and (3) violent victimisation of women (and threat of victimisation) as a means of informal social control. In this chapter, the authors trace the development of these themes, highlighting both early feminist work and modern instantiations, paying particular attention to how theoretical developments in the field of feminist victimology have contributed to the understanding of these themes. The authors conclude by discussing the contested nature of ‘feminist victimology’, examining whether such a thing can exist given the androcentric foundations on which the broader field of victimology is based.

Numbers of worthy people are no doubt nursing themselves in the fond and foolish belief that when the Food Bill has received the Royal assent, and becomes law, the manufacture and sale of adulterated and sophisticated products will, to all intents and purposes, be suppressed, and that the Public Analyst and the Inspector will be able to report the existence of almost universal purity and virtue. This optimistic feeling will not be shared by the traders and manufacturers who have suffered from the effects of unfair and dishonest competition, nor by those whose knowledge and experience of the existing law enables them to gauge the probable value of the new one with some approach to accuracy. The measure has satisfied nobody, and can satisfy nobody but those whose nefarious practices it is intended to check, and who can fully appreciate the value, to them, of patchwork and superficial legislation. We have repeatedly pointed out that repressive legislation, however stringent and however well applied, can never give the public that which the public, in theory, should receive—namely, complete protection and adequate guarantee,—nor to the honest trader the full support and encouragement to which he is entitled. But, in spite of the defects and ineffectualities necessarily attaching to legislation of this nature, a strong Government could without much difficulty have produced a far more effective, and therefore more valuable law than that which, after so long an incubation, is to be added to the statute‐book.

2. Elastomers A wide variety of elastomers, generally synthetic, are used in modern valves of the butterfly and diaphragm types with the dual function of lining/protecting internal metal surfaces in contact with the duty and providing the necessary interference for sealing. Without resorting to exotic and expensive metals of construction, even most aggressive services can be successfully handled by variation of elastomer type, while the particular compound is designed to still retain the physical characteristics necessary for optimum sealing. The number of permutations is thus large and indeed one manufacturer offers as many as 18 different resilient liner options. The main elastomer types are summarised:

The 12 to 14% chromium group of stainless steels containing between 0.05 and 0.3% of carbon has been extensively used in industry for many years and the range of mechanical properties which may be obtained with these materials by applying various tempering treatments after thermal hardening is well known. The author here describes an investigation in which a quantitative study has been made of the effect of these treatments on three steels of differing carbon contents and it is shown that corrosion resistance can be markedly affected by the tempering treatment.

The food standards of the Indiana State Board of Health, which appear on another page, show that it is quite possible to lay down official definitions of various articles of food; and a study of these regulations may be of assistance to those authorities who are striving to arrive at some form of order out of the chaos which at present exists in this country in matters relating to food standards. With reference to milk, it will be seen that not only is the question of composition dealt with, but strict directions are given that milk derived from a cow which can in any way be considered as diseased is regarded as impure, and must therefore, says the Board, be considered as adulterated. In regard to butter and margarine, limits are given for the total amount of fat—which must consist entirely of milk‐fat in the case of the former substance—water, and salt; and not only are all preservatives forbidden, but the colouring matters are restricted, only certain vegetable colouring matters and some few coal‐tar colours being permitted. All cheese containing less than 10 per cent, of fat derived from milk must be plainly labelled as “ skim‐milk cheese”; and if it contains fat other than milk‐fat, it must be described as “ filled cheese.” Some exception is taken to the use of preservatives in cheese, inasmuch as it appears that cheese may contain a preservative if the name of such preservative is duly notified upon the label ; and the rules for the colouring of cheese are the same as those which apply to butter and margarine. All articles of food containing preservatives are considered as adulterated unless the package bears a label, printed in plain type and quite visible to the purchaser, stating that a preservative is present, and also giving the name of the preservative which has been used. Articles of confectionery must not contain any ingredient deleterious to health, such as terra alba, barytes, talc, or other mineral substance, nor may they contain poisonous colours or flavours.

For many years the effect of sulphuric anhydride in the atmosphere has been recognised, such as in the report by Thomson. As an example of this, consider some of the work reported by Hudson and Stanners, who exposed iron and steel to copper in a variety of environments. When they studied the results, they found a close relationship between the degree of corrosion and the amount of SO2 present, whereas the effect of chlorides was restricted to a narrow test area close to the sea.

Introduction Stainless steels provide a durable and attractive appearance for a wide variety of architectural metalwork, including metal roofing, cladding, curtain walling, doors and entrances, door furniture, shopfronts, staircases, nameplates and signs, windows and window fittings, sculpture, sanitation and water services. They have good mechanical properties which are improved by cold working, and can be formed and joined using conventional techniques. Type 316 (18/10/3) austenitic stainless steel is recommended for external exposure and Type 304 (18/10) austenitic stainless steel or Type 430, (17% chromium) terrific stainless steel, for internal use.

The purpose of this study is to explore the relationship between employee age and intimidation in the workplace. Dysfunctional employee behaviors such as harassment and aggression are harmful to the organizational work environment. Such destructive behaviors have long been viewed as negatively impacting organizational success. Additionally, the age dynamics in organizations are rapidly changing as the “graying of America” progresses, older workers remain in the workforce and younger workers delay employment.

The study utilizes data from the Federal Bureau of Investigation's National Incident-Based Reporting System (NIBRS), which is a national database containing information on crime in the US.NIBRS was used to measure the occurrence of workplace violence overall, and workplace intimidation specifically, in the restaurant industry, as well as the ages of both victims and perpetrators of work-related violence.

Results revealed that younger workers are more likely to perpetrate workplace intimidation than their senior counterparts. As victim age increases, employees are more likely to report intimidation than more serious crimes.

Workplace intimidation prevention programs do not typically include age as a factor. This study may be helpful to managers and HR managers charged with developing workplace training programs.

The results of this study contribute to the shared understanding of dysfunctional workplace dynamics. As the workforce collectively ages, organizations should acknowledge the potential impact age may have on violence in the workplace.

TITANIUM BECOMES MORE AVAILABLE. ONE of the outstanding properties of titanium is its corrosion resistance. Although discovered at the end of the 19th century, it is only during the past decade that its properties and uses have been fully understood and exploited. Other properties are its light weight, high strength and high fatigue ratio, i.e. high ratio of fatigue strength to the ultimate strength.

The results of the corrosion studies on mild steel in aqueous solutions containing 0.5 to 100 ppm of S= either in inactive or radioactive Na2S for an immersion period of 24 hours, show that rusting of mild steel surface appeared at the S= concentrations of 5 and 10 ppm, staining of surface at 25 ppm and pitting at 50 and 100 ppm. Under similar conditions, the studies on mild steel in Na2CrO4 (0.0025 M, 0.005 M) solutions containing varying concentrations of inactive or radioactive S= (0.5 to 150 ppm) indicate that rusting/staining/pitting on mild steel surface did not occur even at higher concentrations of S=. In aqueous solutions containing 0.5 to 100 ppm of S= either in radioactive or inactive Na2S, the open circuit potential shifted towards less noble values, whereas in Na2CrO4 (0.0025 M; 0.005 M) solutions containing 0.5 to 150 ppm of inactive or radioactive S= the potential shift was comparatively towards the noble direction. In Na2CrO4 (0.0025 M; 0.005 M) solutions containing 0.5 to 150 ppm of radioactive S= in Na2S, S pick‐up increased linearly with the increase in concentration of S= and the effect of increase in concentration of Na2CrO4 from 0.0025 M to 0.005 M did not show any appreciable increase in S pick‐up. Autoradiographs of the specimens immersed in the above solutions showed the presence of adsorbed S= on the mild steel surface and the linear increase in S pick‐up with the increase in concentration of S= in radioactive Na2S was observed. Mode of Cr pick‐up on mild steel in Na2CrO4 (0.0025 M, 0.00125 M) solutions was also studied for comparison purposes.