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I think with nostalgia of the first library I knew. Queen Mary's House, the library of a school in Scotland, stands in its own small garden, adjoining the school grounds. It is hard to separate one's feelings for the books it houses from one's affection for the ancient grey building, the smell of lavender in the garden, the twisting stone stairs, and the lightness and quiet of its rooms.

Research literature examining the experiences of faculty of color, particularly women in higher education, reveals a pattern of institutional and attitudinal barriers, which is directly linked to successful recruitment and retention of learners and faculty of color (Brayboy, B. M. (2003). The implementation of diversity in predominately White colleges and universities. Journal of Black Studies, 34(1), 72–87; Gregory, 2001; Hughes, R. L., & Howard-Hamilton, M. F. (2003). Insights: Emphasizing issues that affect African American women. In: M. F. Howard-Hamilton (Ed.), New directions for student services. Meeting the needs of African American women (104, pp. 95–104). San Francisco, CA: Jossey-Bass; Park, J. J., & Denson, N. (2009). Attitudes and advocacy: Understanding faculty views on racial/ethnic diversity. The Journal of Higher Education, 80(4), 415–438; Project MUSE; Stanley, C. A. (Ed.) (2006). Faculty of color: Teaching in predominantly White colleges and universities. Bolton, MA: Anker Publishers; Turner, 2002; Watson & Shealey, 2010). This chapter provides a review of the recent and relevant research on Black women in teacher education. In addition, the authors conducted a review of research specifically addressing the experiences of Black women in teacher education during the last 10 years. Findings from this summative analysis highlight recent research on the experiences of Black women faculty and shed light on the implications for future research as well as leadership and program development.

In finned-tube heat exchangers, the array of tubes generates three-dimensional vortices at fin-tube junctions. Theses vortices known as horseshoe vortex (HSV) system are responsible of flow mixing and heat transfer increase. The purpose of this paper is to focus on the effect of the fin spacing on the formation, the spatial evolution and dissipation of the HSV system at fin-tube junctions in a two-rows finned-tube heat exchanger. The global characterisation of the heat exchanger performance is also presented.

The flow structure is numerically analysed through the use of computational fluid dynamics tools. The different vortices of the HSV system are highlighted and quantitatively analysed at each fin-tube junction with vorticity, wall shear stress analysis and two-dimensional streamline plots around tubes.

The results show that the primary and secondary vortices of the HSV system have antagonistic behaviors with respect to the azimuthal angle variation. The optimum fin spacing ratio E/D that generates the most intense first primary vortex in the HSV system lies between 0.20 and 0.25. Similar observation are made on the thermalhydraulic performance of the heat exchanger as j/f exhibits a maximum value for a fin spacing ratio E/D=0.25.

A detailed URANS simulation shows that even if the flow remains steady in the core of the heat exchanger, unsteady behavior is noticed in the wake of the second tube.

In this study, the flow topology is quantitatively analysed in successive radial planes around heat exchanger tubes. The strong effect of the fin spacing on the HSV generation and dissipation is deeply analysed.

The purpose of the paper is to analyse the performances of closures and compressibility corrections classically used in turbulence models when applied to highly-compressible turbulent boundary layers (TBLs) over flat plates.

A direct numerical simulation (DNS) database of TBLs, covering a wide range of thermodynamic conditions, is presented and exploited to perform a priori analyses of classical and recent closures for turbulent models. The results are systematically compared to the “exact” terms computed from DNS.

The few compressibility corrections available in the literature are not found to capture DNS data much better than the uncorrected original models, especially at the highest Mach numbers. Turbulent mass and heat fluxes are shown not to follow the classical gradient diffusion model, which was shown instead to provide acceptable results for modelling the vibrational turbulent heat flux.

The main originality of the present paper resides in the DNS database on which the a priori tests are conducted. The database contains some high-enthalpy simulations at large Mach numbers, allowing to test the performances of the turbulence models in the presence of both chemical dissociation and vibrational relaxation processes.

THE following description of the fuel supply systems of the BMW 132K and 132N, “Bramo” Fafnir 323 P‐1 and BMW 801 air‐cooled radial engines is based on the following reports supplied by the Ministry of Aircraft Production.

The transonic buffet is a complex aerodynamics phenomenon that imposes severe constraints on the design of high-speed vehicles, including for aircraft and space launchers. The origin of buffet is still debated in the literature, and the control of this phenomenon remains difficult. This paper aims to propose an original scenario to explain the origin of buffet, which in turn opens promising perspectives for its alleviation and attenuation.

This work relies on the use of numerical simulations, with the idea to reproduce the buffet phenomenon in a transonic aileron designed for small space launchers. Two numerical approaches are tested: unsteady Reynolds averaged Navier–Stokes (URANS) and large-eddy simulation (LES). The numerical predictions are first validated against available experimental data, before to be analysed in detail to identify the origin of buffet on the studied configuration. A complementary numerical study is then conducted to assess the possibility to delay the onset of buffet.

The buffet control strategy is based on wall cooling. By adequately choosing the wall temperature, this work shows that it is feasible to delay the emergence of buffet. More precisely, this paper highlights the crucial role of the subsonic flow inside the boundary layer, showing the existence of upstream travelling pressure waves that are responsible for the flow coupling between both sides of the airfoil, at the origin of the buffet phenomenon.

This paper proposes a new scenario to explain the origin of buffet, based on the use of a Fanno and Rayleigh flow analogies. This approach is used to design a control solution based on a modification of the wall temperature, showing very promising results.

A pæan of joy and triumph which speaks for itself, and which is a very true indication of how the question of poisonous adulteration is viewed by certain sections of “the trade,” and by certain of the smaller and irresponsible trade organs, has appeared in print. It would seem that the thanks of “the trade” are due to the defendants in the case heard at the Liverpool Police Court for having obtained an official acknowledgment that the use of salicylic acid and of other preservatives, even in large amounts, in wines and suchlike articles, is not only allowable, but is really necessary for the proper keeping of the product. It must have been a charming change in the general proceedings at the Liverpool Court to listen to a “preservatives” case conducted before a magistrate who evidently realises that manufacturers, in these days, in order to make a “decent” profit, have to use the cheapest materials they can buy, and cannot afford to pick and choose; and that they have therefore “been compelled” to put preservatives into their articles so as to prevent their going bad. He was evidently not to be misled by the usual statement that such substances should not be used because they are injurious to health— as though that could be thought to have anything to do with the much more important fact that the public “really want” to have an article supplied to them which is cheap, and yet keeps well. Besides, many doctors and professors were brought forward to prove that they had never known a case of fatal poisoning due to the use of salicylic acid as a preservative. Unfortunately, it is only the big firms that can manage to bring forward such admirable and learned witnesses, and the smaller firms have to suffer persecution by faddists and others who attempt to obtain the public notice by pretending to be solicitous about the public health. Altogether the prosecution did not have a pleasant time, for the magistrate showed his appreciation of the evidence of one of the witnesses by humorously rallying him about his experiments with kittens, as though any‐one could presume to judge from experiments on brute beasts what would be the effect on human beings—the “lords of creation.” Everyone reading the evidence will be struck by the fact that the defendant stated that he had once tried to brew without preservatives, but with the only result that the entire lot “went bad.” All manufacturers of his own type will sympathise with him, since, of course, there is no practicable way of getting over this trouble except by the use of preservatives; although the above‐mentioned faddists are so unkind as to state that if everything is clean the article will keep. But this must surely be sheer theory, for it cannot be supposed that there can be any manufacturer of this class of article who would be foolish enough to think he could run his business at a profit, and yet go to all the expense of having the returned empties washed out before refilling, and of paying the heavy price asked for the best crude materials, when he has to compete with rival firms, who can use practically anything, and yet turn out an article equal in every way from a selling point of view, and one that will keep sufficiently, by the simple (and cheap) expedient of throwing theory on one side, and by pinning their faith to a preservative which has now received the approval of a magistrate. Manufacturers who use preservatives, whether they are makers of wines or are dairymen, and all similar tradesmen, should join together to protect their interests, for, as they must all admit, “the welfare of the trade” is the chief thing they have to consider, and any other interest must come second, if it is to come in at all. Now is the time for action, for the Commission appointed to inquire into the use of preservatives in foods has not yet given its decision, and there is still time for a properly‐conducted campaign, backed up by those “influential members of the trade” of whom we hear so much, and aided by such far‐reaching and brilliant magisterial decisions, to force these opinions prominently forward, in spite of the prejudice of the public; and to insure to the trades interested the unfettered use of preservatives,—which save “the trade” hundreds of thousands of pounds every year, by enabling the manufacturers to dispense with heavily‐priced apparatus, with extra workmen and with the use of expensive materials,—and which are urgently asked for by the public,—since we all prefer to have our foods drugged than to have them pure.

Entrepreneurial support organizations, such as business incubators and accelerators (BIAs), provide coaching as a core element of their service offering for startups. Yet little is known about how coaching creates value from the entrepreneur's perspective. This is an important issue given that entrepreneurship is recognized as a gendered phenomenon. The purpose of this article is to explore how the coaching services provided during incubation create value for men and women entrepreneurs.

Focusing on university business incubators, our comparative qualitative study of 18 men and women entrepreneurs takes a grounded theorizing approach, and draws abductively on entrepreneurial learning theory, to explore the dimensions of coaching services that support venture development and explain gender differences.

The emergent explanatory model suggests that venture development is supported by coaching service design (at the incubator level) and by coaching content and rapport (at the entrepreneur-coach dyad level). Gender differences were observed in the emphasis placed on accessibility of coaching services provided by the incubator and the guidance provided by the coaches. We theorize that these findings reflect differences in entrepreneurial learning.

To better support entrepreneurial learning, gender differences should be considered in both the design and delivery of coaching services.

Our findings provide deeper insight about how coaching services create value for entrepreneurs by revealing explanatory dimensions at two levels of analysis and theorizing the interrelationship between entrepreneurial learning, gender and venture development.