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The aim of this investigation was to compare the performance of three typical oil field carbon dioxide corrosion inhibitors in controlling preferential weld corrosion (PWC) of X65 pipeline steel in artificial seawater (3.5 weight per cent) saturated with carbon dioxide at one bar pressure.

A novel rotating cylinder electrode (RCE) apparatus was used to evaluate the effect of flow on the inhibition for the weld metal (WM), heat-affected zone (HAZ) and parent material. To fulfill this objective, the galvanic currents flowing between the weld regions were recorded using parallel zero-resistance ammeters, and the self-corrosion rates of the couples were obtained by linear polarization resistance measurements.

The results showed that when 30 ppm of green oil field inhibitors were present in the service environment, a current reversal took place, resulting in accelerated weld corrosion. At high shear stress, the currents increased and further reversals occurred. The inhibitors were more effective in controlling the self-corrosion rates of the parent material than of the WM and HAZ material. It was concluded that PWC was caused by unstable conditions in which the inhibitor film was selectively disrupted from the WM and HAZ, but remained effective on the parent material.

Electrochemical corrosion rate measurements were carried out using an RCE produced from the different regions of the weld. An advantage of using the RCE is that the hydrodynamic conditions are very well defined, and it is feasible to translate the conditions that are known to exist in a production pipeline to those used in laboratory tests.

The purpose of this paper is to explore associations between different food literacy dimensions and diet quality among a sample of Canadian parents and examine differences in the prevalence of food literacy items between mothers and fathers.

Parents responsible for food preparation (n=767) completed an online survey including dietary intakes and 22 items across five dimensions of food literacy (knowledge, planning, cooking, food conceptualisation and social aspects). Differences between genders for each item were analysed with χ² tests. The healthy eating index (HEI) adapted to the Canadian Food Guide (CFG) was computed from a food frequency questionnaire. Associations between HEI scores and each item were analysed with linear regression models, controlling for sociodemographic variables and multiple testing.

Of parents responsible for food preparation, 81 per cent were mothers. The mean HEI score was 76.6 (SD: 10.6) and mothers reported healthier diets in comparison to fathers (p=0.01). More mothers than fathers used CFG recommendations, selected foods based on nutrition labels, made soups, stews, muffins and cakes from scratch and added fruits and vegetables to recipes (p<0.05). More fathers reduced the salt content of recipes than mothers (p=0.03). Two knowledge items and seven food conceptualisation items were significantly associated with better HEI, after controlling for covariates and multiple testing. Planning items, cooking skills and social aspects were not significantly associated with HEI.

This study investigates multiple dimensions of food literacy and identifies knowledge and food conceptualisation as potential targets for future interventions involving parents responsible for household meal preparation. This study highlights the importance of considering gender differences in food literacy.

This chapter reviews the evidence on the role of physicians in shaping inequalities in access to and utilisation of healthcare. The authors examine three types of physician decisions that can influence inequalities in access and utilisation: location decisions, decisions to work in the public and/or private sector, and decisions or behaviours in the doctor–patient encounter. For each, the authors summarise the issues and empirical evidence on possible policies to help reduce inequalities in access. Future research to reduce inequalities should focus on changes to health systems that influence physician decisions, such as health insurance expansions, the public–private mix and financial incentives, as well as physician training and policies for a more diverse physician workforce.