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In the 1950s, a combination of technological and scientific advancement, political competition, and changes in popular opinion about spaceflight generated public policy in favor of an aggressive space program. This and that of 1960s moved forward with a Moon landing and the necessary budgets. Space exploration reached equilibrium in the 1970s, sustained through to the present. The twenty-first-century progresses signals that support for human space exploration is waning and may even begin declining in the coming years. This chapter reviews this history and analyzes five rationales suggested in support of continued human spaceflight: discovery and understanding, national defense, economic competitiveness, human destiny, and geopolitics.

The wine industry of New Zealand has rapidly developed and matured in the last decade to produce an international product that is highly desired by key global markets, and has become a major contributor to the economy. However, limited productive capacity, and macroeconomic forces have contrived to constrain the global marketing opportunities, essentially forcing New Zealand wines into niche markets. These forces include: global market forces, technological forces, global cost forces, and socio‐political macro‐economic forces. The impact of these forces are analysed in this article. Several analytical tools borrowed from ‘lean manufacturing’ are used to construct a conceptual value chain map of the generic industry. A key concept for success that will be a challenge to industry participants is to create and deliver ‘value’ in the minds of the final consumer. This can be achieved by mapping/measuring the value generated in different parts of the supply chain while still allowing for the synergies generated by the whole system.

In an aircraft propulsion mechanism, a rotatable shaft, a cross shaft mounted thereon, combustion chambers rotatably mounted on said cross shaft, an air‐cooling jacket for cach chamber, a funnel concentric with said rotatable shaft and open at its forward end, and radial tubes connecting said funnel to said jackets, each chamber having an air‐passage between said air‐cooling jacket and said chamber and open at both ends, and air from said outer air‐cooling jackets being discharged into said inner air‐passages near the entrance end thereof.

THOUGH rockets have aroused a good deal of public interest during the last few years and a great number of very interesting books and articles have been published about the theoretical side of this new science, little is generally known about the experimental progress that has been made, especially in Germany and the U.S.A. In describing this science—the Americans call it “rocketry”—as “new,” it is to be understood that this term applies only to the mathematics of it. The ordinary powder or “sky” rocket is by no means new, but has a long and very involved history, going back to Hassan Alrammah, called “nedshm‐eddin” (The Faithful) in A.D. 1280, who designed the first rocket‐driven torpedo. But though rockets in general (i.e. the powder rocket, which alone existed previous to 1929) have a history of almost a millennium and have even been of historical importance (Sir William Congreve's war‐rockets), the manufacturers of powder rockets knew nothing about their mathematics. When, for example, in 1928 the German Verein für Raumschiffahrt discussed the problem of exhaust velocities and impulses, its president, Johannes Winkler, asked the largest rocket factories about this information and received the answer that they did not know it and had no way of determining it. Winkler was therefore obliged to take the thrust‐diagram of a powder rocket himself (Fig. 1). This diagram revealed that the thrust of a sky‐rocket lasts for only two‐tenths of a second; this result was really amazing and the most amazed were the manufacturers of these rockets.

This paper seeks to critique the Winfree and Taylor report on rural, small town, and metropolitan police in New Zealand.

Compares and contrasts the conclusions to some earlier findings of Jaeger in her research on increasing the diversity of the New Zealand police. The question asked is: “Can universal research methodology on classical policing and community policing be applied carte blanche to organizational studies in New Zealand without ‘local’ input?”.

Jaeger's research, through in‐depth interviews of twenty ethnic police officers, suggested possible alternative conclusions that were not apparent when Winfree and Taylor, reporting from a distance, applied detailed statistical analysis to a 1996 dataset. The paper suggests that a combination of the two approaches might lead to a more complete and truthful representation of the reality.

Critiques an earlier report on the police in New Zealand published in Policing: An International Journal of Police Strategies & Management.

Current organizational theory looks at time on task, as opposed to time off task. However, there is a more complex pattern of time use. Organization time, based on these findings, is defined as whether one engages with organization, or disengages from organization, and engages with task, or disengages from task. This article explores the theoretical implications of these complex relationships, as the locus of an individual’s use of time moves along the axes of engagement/disengagement from organization and task. The author urges organizational theorists to explore and evaluate the importance of understanding time usage for a better understanding of phenomena such as organizational learning, creativity, and quality of work life. This model provides a framework for further investigation and theoretical understanding of time from the perspective of the individual as well as of the organization.

In a gas turbine power plant including a substantially cylindrical casing structure having an annular air flow passage, and a compressor rotor axially mounted therein for drawing air into said passage, an air inlet casing section comprising an outer generally frusto‐conical wall portion complementary to and mounted on said casing structure and an inner fairing portion disposed in spaced relation interiorly of said outer wall portion, said casing section having an eccentric air inlet passage diverging rearwardly into a concentric annular passage communicating with the first‐named passage, an arcuate gear box carried on the relatively inswept wall portion of said casing section adjacent said eccentric passage and within the lateral extent of said power plant, a plurality of accessory devices for said power plant mounted on said gear box, and driving means therefor including a shaft operatively connecting said accessory devices.

These details and drawings of patents granted in the United States are taken, by permission of the Department of Commerce, from the ‘Official Gazette of the United States Patent Office’. Printed copies of the full specifications can be obtained, price 10 cents each, from the Commissioner of Patents, Washington, D.C., U.S.A. They are usually available for inspection at the British Patent Office, Southampton Buildings, Chancery Lane, London, W.C.2.

Suspicions about space technologies can be regarded as instances of “space skepticism,” i.e. the broadly pessimistic view that human activities in space are untimely or liable to be counterproductive. Section 1 will explain that contemporary space skepticism is focused upon negative societal role rather than the physical possibility of the activities proposed. Such skepticism is a complex pool of familiar claims unevenly drawn upon rather than a single theory. Section 2 will suggest that contemporary space skepticism tends to integrate with a broader set of doubts and fears about technologies of the Anthropocene. Section 3 will draw out a tension within the skeptical complex between the idea that concern for space is irrelevant to our societal problems and the idea that it is likely to make such problems worse. Section 4 will briefly outline why the publicly dominant forms of space skepticism carry a growing capability for merger with political activism and why the publicly dominant skepticisms are not necessarily those with the greatest plausibility, but rather those with the strongest motivational force. Finally, Section 5 will set aside the issue of popular motivational force and focus instead upon the skepticisms with the greatest plausibility. It will briefly outline why the relevant fears and suspicions (about military tensions and geoengineering) are outweighed by other considerations. This response to plausible skepticisms will not aim to be comprehensive but indicative of the direction of travel for more detailed critique. It will provide a framing context for a large metaphor about space technologies allowing the Earth to breathe.

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.