Academic literature on the topic 'Ehud (1959-....)'

RESUMEN En el artículo se transcribe y analiza el contenido de una carta casi centenaria enviada desde Lekeitio por Juan Bautista Eguzkitza (1875-1939) a Julio de Urquijo (1875-1950), el 17 de octubre de 1921. El contenido de la carta consta sobre todo de dos canciones que se cantaban desde mediados del siglo xix en Lekeitio. La primera, es una cancion navideña del poeta lekeitiarra Juan Antonio de Aboitiz (1751-1824), y, la segunda, unos bertso berriak que cuentan las peripecias de unos pescadores en la cala de Grankanto hacia 1840. LABURPENA Artikuluan ia ehun urte dituen eskutitz bateko edukia transkribatu eta azaltzen da, Juan Bautista Eguzkitzak (1875-1939) Julio Urkixori (1875-1950) Lekeitiotik bidalia 1921eko urriaren 17an. Gutunaren eduki nagusia Lekeition xix. mendean kantatzen ziren bi kantu zaharrek osatzen dute. Lehen kantua Juan Antonio Aboitiz (1751-1824) poeta lekeitiarrak sortutako gabon-kanta bat da; bigarrena, Lekeitioko arratzale batzuek 1840 urte inguruan Grankantoko kalan izandako gorabeheren berri ematen duten «bertso berriak» dira. ABSTRACT In this paper I transcribe and analyze the content of a letter sent from Lekeitio by Juan Bautista Eguzkitza (1875-1939) to Julio Urquijo (1875-1950) on 17th October 1921. The content of letter is devoted to two old songs in Basque that were sung in Lekeitio in the mid-19th century. The first one is a Christmas song composed by the Lekeitian poet Juan Antonio de Aboitiz (1751-1824), and the second one, some bertso berriak (new couplets) that account for the adventures of some fishermen at the inlet of Grankanto around 1840.

Abstract. Extremely hot days (EHD) in Madrid have been analysed to determine the synoptic patterns that produce EHDs during the period of 1955–1998. An EHD is defined as a day with maximum temperature higher than 36.5°C, a value which is the threshold for the intense effects on mortatility and it coincides with the 95 percentile of the series. Two different situations have been detected as being responsible for an EHD occurrence, one more dynamical, produced by southern fluxes, and another associated with a stagnation situation over Iberia of a longer duration. Both account for 92% of the total number of days, thus providing an efficient classification framework. A circulation index has been derived to characterise and forecast an EHD occurrence. This paper shows that EHD occur in Madrid during short duration events, and no long heat waves, like those recorded in other cities, are present. Additionally, no clear pattern can be detected in the EHD frequency; the occurrence is tied to changes in the summer location of the Azores high.Key words. Meteorology and atmospheric dynamics (Climatology; synoptic-scale meteorology; general or miscellaneous)

Abstract. This paper proposes a method that allows the detection of trends in the frequency of extreme events and its attribution to changes in atmospheric dynamics characterized through Circulation Types (CTs). The method is applied to summer Extremely Hot Days (EHD) in Spain during the period 1958–2008. For carrying out this exercise, regional series of daily maximum temperature are derived from the regional dataset Spain02. Eight regions with different daily maximum temperature variability are identified. All of them exhibit important trends in the occurrence of EHDs, especially in inner regions. Links between the probability of EHD occurrence in the regions and CTs have been calculated. Furthermore, the consistency of the results to the atmospheric variables used in defining the CTs is analyzed. Sea Level Pressure (SLP), Temperature at 850 hPa Level (T850) and Geopotential Height at 500 hPa Level (Z500) from the ERA40 dataset have been used for the six CT classifications obtained using the variables separately and in different combinations of pairs. The optimum choice of large scale variables depends on the region under consideration, being the combination SLP-T850 the one giving the most suitable characterization for most of them. Finally, an attribution exercise of the regional EHD trends to the dynamics is proposed. Results show that the maximum of attributable EHD trends to changes in dynamics in every region is always below 5 %, being even lower than 20% in those regions with the largest EHD trends, mainly located in the center of the Iberian Peninsula (IP).

Abstract. This paper presents a method for attributing regional trends in the frequency of extremely hot days (EHDs) to changes in the frequency of the atmospheric patterns that characterize such extraordinary events. The study is applied to mainland Spain and the Balearic Islands for the extended summers of the period 1958–2008, where significant and positive trends in maximum temperature (Tx) have been reported during the second half of the past century. First, the study area was split into eight regions attending to their different temporal variability of the daily Tx series obtained from the Spain02 gridded data set using a clustering procedure. Second, the large-scale atmospheric situations causing EHDs are defined by circulation types (CTs). The obtainment of the CTs differs from the majority of CT classifications proposed in the literature. It is based on regional series and on a previous characterization of the main atmospheric situations obtained using only some days classified as extremes in the different regions. Three different atmospheric fields (SLP, T850, and Z500) from ECMWF reanalysis and analysis data and combinations of them (SLP–T850, SLP–Z500, and T850–Z500) are used to produce six different CT classifications. Subsequently, links between EHD occurrence in the different regions and CT for all days have been established. Finally, a simple model to relate the trends in EHDs for each region to the changes in the CT frequency appearance has been formulated. Most regions present positive and significant trends in the occurrence of EHDs. The CT classifications using two variables perform better. In particular, SLP–T850 is the best for characterizing the atmospheric situations leading to EHD occurrences for most of the regions. Only a small number of CTs have significant trends in their frequency and are associated with high efficiency causing EHD occurrences in most regions simultaneously, especially in the northern and central regions. Attribution results show that changes in circulation can only explain some part of the regional EHD trends. The percentage of the trend attributable to changes in atmospheric dynamics varies from 15 to 50 %, depends on the region and is sensitive to the selected large-scale variables.

Objective: The aim of the present study is to describe the epidemiological, histopathological and therapeutic profile of endometrial cancers in the region of Oran. Methods: We conducted a retrospective study by exploring the medical files of 25 female patients diagnosed of endometrial cancer and treated at the level of the EHU November 1, 1954’s medical oncology department in Oran during the period from January 2015 to December 2019. For data collection, we used a structured exploitation sheet to obtain necessary information. Variables were analyzed using SPSS Software Version 20.0. Results: The median age of patients was 59 years with extremes ranging from 42 to 83 years. More than 56% of our patients were over 50 years old, 40% of the patients were nulliparous and 80% postmenopausal. The average age of menarche was 14.09 ± 1.44 years with extremes ranging from 12 to 17 years. The indication for anatomopathological examination was dominated by metrorrhagia (80%). Histopathologically, endometrioid adenocarcinoma was the most common at 75% of cases. We also note that 62.5% were classified in stage I and 37.5% in stage II. Myometrium infiltration was observed in 66.67% of cases. The basic treatment for endometrial cancer remains surgical. Conclusion: At the end of this work, we concluded that this pathology remains essentially that of postmenopausal women. Endometrioid adenocarcinoma was the most common histologic type. This study also revealed many risk factors for endometrial cancer, such as advanced age, hypertension and nulliparity. Keywords: Cancer, Endometrium, Epidemiology, Anathomopathology, Risk factors

This article investigates the possibilities for understanding waste as a resource, with a particular focus on understanding food waste as a food resource. It considers the popular yeast spread Vegemite within this frame. The spread’s origins in waste product, and how it has achieved and sustained its status as a popular symbol of Australia despite half a century of Australian gastro-multiculturalism and a marked public resistance to other recycling and reuse of food products, have not yet been a focus of study. The process of producing Vegemite from waste would seem to align with contemporary moves towards recycling food waste, and ensuring environmental sustainability and food security, yet even during times of austerity and environmental concern this has not provided the company with a viable marketing strategy. Instead, advertising copywriting and a recurrent cycle of product memorialisation have created a superbrand through focusing on Vegemite’s nutrient and nostalgic value.John Scanlan notes that producing waste is a core feature of modern life, and what we dispose of as surplus to our requirements—whether this comprises material objects or more abstract products such as knowledge—reveals much about our society. In observing this, Scanlan asks us to consider the quite radical idea that waste is central to everything of significance to us: the “possibility that the surprising core of all we value results from (and creates even more) garbage (both the material and the metaphorical)” (9). Others have noted the ambivalent relationship we have with the waste we produce. C. T. Anderson notes that we are both creator and agent of its disposal. It is our ambivalence towards waste, coupled with its ubiquity, that allows waste materials to be described so variously: negatively as garbage, trash and rubbish, or more positively as by-products, leftovers, offcuts, trimmings, and recycled.This ambivalence is also crucial to understanding the affectionate relationship the Australian public have with Vegemite, a relationship that appears to exist in spite of the product’s unpalatable origins in waste. A study of Vegemite reveals that consumers can be comfortable with waste, even to the point of eating recycled waste, as long as that fact remains hidden and unmentioned. In Vegemite’s case not only has the product’s connection to waste been rendered invisible, it has been largely kept out of sight despite considerable media and other attention focusing on the product. Recycling Food Waste into Food ProductRecent work such as Elizabeth Royte’s Garbage Land and Tristram Stuart’s Waste make waste uncomfortably visible, outlining how much waste, and food waste in particular, the Western world generates and how profligately this is disposed of. Their aim is clear: a call to less extravagant and more sustainable practices. The relatively recent interest in reducing our food waste has, of course, introduced more complexity into a simple linear movement from the creation of a food product, to its acquisition or purchase, and then to its consumption and/or its disposal. Moreover, the recycling, reuse and repurposing of what has previously been discarded as waste is reconfiguring the whole idea of what waste is, as well as what value it has. The initiatives that seem to offer the most promise are those that reconfigure the way waste is understood. However, it is not only the process of transforming waste from an abject nuisance into a valued product that is central here. It is also necessary to reconfigure people’s acculturated perceptions of, and reactions to waste. Food waste is generated during all stages of the food cycle: while the raw materials are being grown; while these are being processed; when the resulting food products are being sold; when they are prepared in the home or other kitchen; and when they are only partly consumed. Until recently, the food industry in the West almost universally produced large volumes of solid and liquid waste that not only posed problems of disposal and pollution for the companies involved, but also represented a reckless squandering of total food resources in terms of both nutrient content and valuable biomass for society at large. While this is currently changing, albeit slowly, the by-products of food processing were, and often are, dumped (Stuart). In best-case scenarios, various gardening, farming and industrial processes gather household and commercial food waste for use as animal feed or as components in fertilisers (Delgado et al; Wang et al). This might, on the surface, appear a responsible application of waste, yet the reality is that such food waste often includes perfectly good fruit and vegetables that are not quite the required size, shape or colour, meat trimmings and products (such as offal) that are completely edible but extraneous to processing need, and other high grade product that does not meet certain specifications—such as the mountains of bread crusts sandwich producers discard (Hickman), or food that is still edible but past its ‘sell by date.’ In the last few years, however, mounting public awareness over the issues of world hunger, resource conservation, and the environmental and economic costs associated with food waste has accelerated efforts to make sustainable use of available food supplies and to more efficiently recycle, recover and utilise such needlessly wasted food product. This has fed into and led to multiple new policies, instances of research into, and resultant methods for waste handling and treatment (Laufenberg et al). Most straightforwardly, this involves the use or sale of offcuts, trimmings and unwanted ingredients that are “often of prime quality and are only rejected from the production line as a result of standardisation requirements or retailer specification” from one process for use in another, in such processed foods as soups, baby food or fast food products (Henningsson et al. 505). At a higher level, such recycling seeks to reclaim any reusable substances of significant food value from what could otherwise be thought of as a non-usable waste product. Enacting this is largely dependent on two elements: an available technology and being able to obtain a price or other value for the resultant product that makes the process worthwhile for the recycler to engage in it (Laufenberg et al). An example of the latter is the use of dehydrated restaurant food waste as a feedstuff for finishing pigs, a reuse process with added value for all involved as this process produces both a nutritious food substance as well as a viable way of disposing of restaurant waste (Myer et al). In Japan, laws regarding food waste recycling, which are separate from those governing other organic waste, are ensuring that at least some of food waste is being converted into animal feed, especially for the pigs who are destined for human tables (Stuart). Other recycling/reuse is more complex and involves more lateral thinking, with the by-products from some food processing able to be utilised, for instance, in the production of dyes, toiletries and cosmetics (Henningsson et al), although many argue for the privileging of food production in the recycling of foodstuffs.Brewing is one such process that has been in the reuse spotlight recently as large companies seek to minimise their waste product so as to be able to market their processes as sustainable. In 2009, for example, the giant Foster’s Group (with over 150 brands of beer, wine, spirits and ciders) proudly claimed that it recycled or reused some 91.23% of 171,000 tonnes of operational waste, with only 8.77% of this going to landfill (Foster’s Group). The treatment and recycling of the massive amounts of water used for brewing, rinsing and cooling purposes (Braeken et al.; Fillaudeaua et al.) is of significant interest, and is leading to research into areas as diverse as the development microbial fuel cells—where added bacteria consume the water-soluble brewing wastes, thereby cleaning the water as well as releasing chemical energy that is then converted into electricity (Lagan)—to using nutrient-rich wastewater as the carbon source for creating bioplastics (Yu et al.).In order for the waste-recycling-reuse loop to be closed in the best way for securing food supplies, any new product salvaged and created from food waste has to be both usable, and used, as food (Stuart)—and preferably as a food source for people to consume. There is, however, considerable consumer resistance to such reuse. Resistance to reusing recycled water in Australia has been documented by the CSIRO, which identified negative consumer perception as one of the two primary impediments to water reuse, the other being the fundamental economics of the process (MacDonald & Dyack). This consumer aversion operates even in times of severe water shortages, and despite proof of the cleanliness and safety of the resulting treated water. There was higher consumer acceptance levels for using stormwater rather than recycled water, despite the treated stormwater being shown to have higher concentrations of contaminants (MacDonald & Dyack). This reveals the extent of public resistance to the potential consumption of recycled waste product when it is labelled as such, even when this consumption appears to benefit that public. Vegemite: From Waste Product to Australian IconIn this context, the savoury yeast spread Vegemite provides an example of how food processing waste can be repurposed into a new food product that can gain a high level of consumer acceptability. It has been able to retain this status despite half a century of Australian gastronomic multiculturalism and the wide embrace of a much broader range of foodstuffs. Indeed, Vegemite is so ubiquitous in Australian foodways that it is recognised as an international superbrand, a standing it has been able to maintain despite most consumers from outside Australasia finding it unpalatable (Rozin & Siegal). However, Vegemite’s long product history is one in which its origin as recycled waste has been omitted, or at the very least, consistently marginalised.Vegemite’s history as a consumer product is narrated in a number of accounts, including one on the Kraft website, where the apocryphal and actual blend. What all these narratives agree on is that in the early 1920s Fred Walker—of Fred Walker and Company, Melbourne, canners of meat for export and Australian manufacturers of Bonox branded beef stock beverage—asked his company chemist to emulate Marmite yeast extract (Farrer). The imitation product was based, as was Marmite, on the residue from spent brewer’s yeast. This waste was initially sourced from Melbourne-based Carlton & United Breweries, and flavoured with vegetables, spices and salt (Creswell & Trenoweth). Today, the yeast left after Foster Group’s Australian commercial beer making processes is collected, put through a sieve to remove hop resins, washed to remove any bitterness, then mixed with warm water. The yeast dies from the lack of nutrients in this environment, and enzymes then break down the yeast proteins with the effect that vitamins and minerals are released into the resulting solution. Using centrifugal force, the yeast cell walls are removed, leaving behind a nutrient-rich brown liquid, which is then concentrated into a dark, thick paste using a vacuum process. This is seasoned with significant amounts of salt—although less today than before—and flavoured with vegetable extracts (Richardson).Given its popularity—Vegemite was found in 2009 to be the third most popular brand in Australia (Brand Asset Consulting)—it is unsurprising to find that the product has a significant history as an object of study in popular culture (Fiske et al; White), as a marker of national identity (Ivory; Renne; Rozin & Siegal; Richardson; Harper & White) and as an iconic Australian food, brand and product (Cozzolino; Luck; Khamis; Symons). Jars, packaging and product advertising are collected by Australian institutions such as Sydney’s Powerhouse Museum and the National Museum of Australia in Canberra, and are regularly included in permanent and travelling exhibitions profiling Australian brands and investigating how a sense of national identity is expressed through identification with these brands. All of this significant study largely focuses on how, when and by whom the product has been taken up, and how it has been consumed, rather than its links to waste, and what this circumstance could add to current thinking about recycling of food waste into other food products.It is worth noting that Vegemite was not an initial success in the Australian marketplace, but this does not seem due to an adverse public perception to waste. Indeed, when it was first produced it was in imitation of an already popular product well-known to be made from brewery by-products, hence this origin was not an issue. It was also introduced during a time when consumer relationships to waste were quite unlike today, and thrifty re-use of was a common feature of household behaviour. Despite a national competition mounted to name the product (Richardson), Marmite continued to attract more purchasers after Vegemite’s launch in 1923, so much so that in 1928, in an attempt to differentiate itself from Marmite, Vegemite was renamed “Parwill—the all Australian product” (punning on the idea that “Ma-might” but “Pa-will”) (White 16). When this campaign was unsuccessful, the original, consumer-suggested name was reinstated, but sales still lagged behind its UK-owned prototype. It was only after remaining in production for more than a decade, and after two successful marketing campaigns in the second half of the 1930s that the Vegemite brand gained some market traction. The first of these was in 1935 and 1936, when a free jar of Vegemite was offered with every sale of an item from the relatively extensive Kraft-Walker product list (after Walker’s company merged with Kraft) (White). The second was an attention-grabbing contest held in 1937, which invited consumers to compose Vegemite-inspired limericks. However, it was not the nature of the product itself or even the task set by the competition which captured mass attention, but the prize of a desirable, exotic and valuable imported Pontiac car (Richardson 61; Superbrands).Since that time, multinational media company, J Walter Thompson (now rebranded as JWT) has continued to manage Vegemite’s marketing. JWT’s marketing has never looked to Vegemite’s status as a thrifty recycler of waste as a viable marketing strategy, even in periods of austerity (such as the Depression years and the Second World War) or in more recent times of environmental concern. Instead, advertising copywriting and a recurrent cycle of cultural/media memorialisation have created a superbrand by focusing on two factors: its nutrient value and, as the brand became more established, its status as national icon. Throughout the regular noting and celebration of anniversaries of its initial invention and launch, with various commemorative events and products marking each of these product ‘birthdays,’ Vegemite’s status as recycled waste product has never been more than mentioned. Even when its 60th anniversary was marked in 1983 with the laying of a permanent plaque in Kerferd Road, South Melbourne, opposite Walker’s original factory, there was only the most passing reference to how, and from what, the product manufactured at the site was made. This remained the case when the site itself was prioritised for heritage listing almost twenty years later in 2001 (City of Port Phillip).Shying away from the reality of this successful example of recycling food waste into food was still the case in 1990, when Kraft Foods held a nationwide public campaign to recover past styles of Vegemite containers and packaging, and then donated their collection to Powerhouse Museum. The Powerhouse then held an exhibition of the receptacles and the historical promotional material in 1991, tracing the development of the product’s presentation (Powerhouse Museum), an occasion that dovetailed with other nostalgic commemorative activities around the product’s 70th birthday. Although the production process was noted in the exhibition, it is noteworthy that the possibilities for recycling a number of the styles of jars, as either containers with reusable lids or as drinking glasses, were given considerably more notice than the product’s origins as a recycled product. By this time, it seems, Vegemite had become so incorporated into Australian popular memory as a product in its own right, and with such a rich nostalgic history, that its origins were no longer of any significant interest or relevance.This disregard continued in the commemorative volume, The Vegemite Cookbook. With some ninety recipes and recipe ideas, the collection contains an almost unimaginably wide range of ways to use Vegemite as an ingredient. There are recipes on how to make the definitive Vegemite toast soldiers and Vegemite crumpets, as well as adaptations of foreign cuisines including pastas and risottos, stroganoffs, tacos, chilli con carne, frijole dip, marinated beef “souvlaki style,” “Indian-style” chicken wings, curries, Asian stir-fries, Indonesian gado-gado and a number of Chinese inspired dishes. Although the cookbook includes a timeline of product history illustrated with images from the major advertising campaigns that runs across 30 pages of the book, this timeline history emphasises the technological achievement of Vegemite’s creation, as opposed to the matter from which it orginated: “In a Spartan room in Albert Park Melbourne, 20 year-old food technologist Cyril P. Callister employed by Fred Walker, conducted initial experiments with yeast. His workplace was neither kitchen nor laboratory. … It was not long before this rather ordinary room yielded an extra-ordinary substance” (2). The Big Vegemite Party Book, described on its cover as “a great book for the Vegemite fan … with lots of old advertisements from magazines and newspapers,” is even more openly nostalgic, but similarly includes very little regarding Vegemite’s obviously potentially unpalatable genesis in waste.Such commemorations have continued into the new century, each one becoming more self-referential and more obviously a marketing strategy. In 2003, Vegemite celebrated its 80th birthday with the launch of the “Spread the Smile” campaign, seeking to record the childhood reminisces of adults who loved Vegemite. After this, the commemorative anniversaries broke free from even the date of its original invention and launch, and began to celebrate other major dates in the product’s life. In this way, Kraft made major news headlines when it announced that it was trying to locate the children who featured in the 1954 “Happy little Vegemites” campaign as part of the company’s celebrations of the 50th anniversary of the television advertisement. In October 2006, these once child actors joined a number of past and current Kraft employees to celebrate the supposed production of the one-billionth jar of Vegemite (Rood, "Vegemite Spreads" & "Vegemite Toasts") but, once again, little about the actual production process was discussed. In 2007, the then iconic marching band image was resituated into a contemporary setting—presumably to mobilise both the original messages (nutritious wholesomeness in an Australian domestic context) as well as its heritage appeal. Despite the real interest at this time in recycling and waste reduction, the silence over Vegemite’s status as recycled, repurposed food waste product continued.Concluding Remarks: Towards Considering Waste as a ResourceIn most parts of the Western world, including Australia, food waste is formally (in policy) and informally (by consumers) classified, disposed of, or otherwise treated alongside garden waste and other organic materials. Disposal by individuals, industry or local governments includes a range of options, from dumping to composting or breaking down in anaerobic digestion systems into materials for fertiliser, with food waste given no special status or priority. Despite current concerns regarding the security of food supplies in the West and decades of recognising that there are sections of all societies where people do not have enough to eat, it seems that recycling food waste into food that people can consume remains one of the last and least palatable solutions to these problems. This brief study of Vegemite has attempted to show how, despite the growing interest in recycling and sustainability, the focus in both the marketing of, and public interest in, this iconic and popular product appears to remain rooted in Vegemite’s nutrient and nostalgic value and its status as a brand, and firmly away from any suggestion of innovative and prudent reuse of waste product. That this is so for an already popular product suggests that any initiatives that wish to move in this direction must first reconfigure not only the way waste itself is seen—as a valuable product to be used, rather than as a troublesome nuisance to be disposed of—but also our own understandings of, and reactions to, waste itself.Acknowledgements Many thanks to the reviewers for their perceptive, useful, and generous comments on this article. All errors are, of course, my own. The research for this work was carried out with funding from the Faculty of Arts, Business, Informatics and Education, CQUniversity, Australia.ReferencesAnderson, C. T. “Sacred Waste: Ecology, Spirit, and the American Garbage Poem.” Interdisciplinary Studies in Literature and Environment 17 (2010): 35-60.Blake, J. The Vegemite Cookbook: Delicious Recipe Ideas. Melbourne: Ark Publishing, 1992.Braeken, L., B. Van der Bruggen and C. Vandecasteele. “Regeneration of Brewery Waste Water Using Nanofiltration.” Water Research 38.13 (July 2004): 3075-82.City of Port Phillip. “Heritage Recognition Strategy”. Community and Services Development Committee Agenda, 20 Aug. 2001.Cozzolino, M. Symbols of Australia. Ringwood: Penguin, 1980.Creswell, T., and S. Trenoweth. “Cyril Callister: The Happiest Little Vegemite”. 1001 Australians You Should Know. North Melbourne: Pluto Press, 2006. 353-4.Delgado, C. L., M. Rosegrant, H. Steinfled, S. Ehui, and C. Courbois. Livestock to 2020: The Next Food Revolution. Food, Agriculture, and the Environment Discussion Paper, 28. Washington, D. C.: International Food Policy Research Institute, 2009.Farrer, K. T. H. “Callister, Cyril Percy (1893-1949)”. Australian Dictionary of Biography 7. Melbourne: Melbourne University Press, 1979. 527-8.Fillaudeaua, L., P. Blanpain-Avetb and G. Daufinc. “Water, Wastewater and Waste Management in Brewing Industries”. Journal of Cleaner Production 14.5 (2006): 463-71.Fiske, J., B. Hodge and G. Turner. Myths of Oz: Reading Australian Popular Culture. Sydney: Allen & Unwin, 1987.Foster’s Group Limited. Transforming Fosters: Sustainability Report 2009.16 June 2010 ‹http://fosters.ice4.interactiveinvestor.com.au/Fosters0902/2009SustainabilityReport/EN/body.aspx?z=1&p=-1&v=2&uid›.George Patterson Young and Rubicam (GPYR). Brand Asset Valuator, 2009. 6 Aug. 2010 ‹http://www.brandassetconsulting.com/›.Harper, M., and R. White. Symbols of Australia. UNSW, Sydney: UNSW Press, 2010.Henningsson, S., K. Hyde, A. Smith, and M. Campbell. “The Value of Resource Efficiency in the Food Industry: A Waste Minimisation Project in East Anglia, UK”. Journal of Cleaner Production 12.5 (June 2004): 505-12.Hickman, M. “Exposed: The Big Waste Scandal”. The Independent, 9 July 2009. 18 June 2010 ‹http://www.independent.co.uk/life-style/food-and-drink/features/exposed-the-big-waste-scandal-1737712.html›.Ivory, K. “Australia’s Vegemite”. Hemispheres (Jan. 1998): 83-5.Khamis, S. “Buy Australiana: Diggers, Drovers and Vegemite”. Write/Up. Eds. E. Hartrick, R. Hogg and S. Supski. St Lucia: API Network and UQP, 2004. 121-30.Lagan, B. “Australia Finds a New Power Source—Beer”. The Times 5 May 2007. 18 June 2010 ‹http://www.timesonline.co.uk/tol/news/science/article1749835.ece›.Laufenberg, G., B. Kunz and M. Nystroem. “Transformation of Vegetable Waste into Value Added Products: (A) The Upgrading Concept; (B) Practical Implementations [review paper].” Bioresource Technology 87 (2003): 167-98.Luck, P. Australian Icons: Things That Make Us What We Are. Melbourne: William Heinemann Australia, 1992.MacDonald, D. H., and B. Dyack. Exploring the Institutional Impediments to Conservation and Water Reuse—National Issues: Report for the Australian Water Conservation and Reuse Research Program. March. CSIRO Land and Water, 2004.Myer, R. O., J. H. Brendemuhl, and D. D. Johnson. “Evaluation of Dehydrated Restaurant Food Waste Products as Feedstuffs for Finishing Pigs”. Journal of Animal Science 77.3 (1999): 685-92.Pittaway, M. The Big Vegemite Party Book. Melbourne: Hill of Content, 1992. Powerhouse Museum. Collection & Research. 16 June 2010.Renne, E. P. “All Right, Vegemite!: The Everyday Constitution of an Australian National Identity”. Visual Anthropology 6.2 (1993): 139-55.Richardson, K. “Vegemite, Soldiers, and Rosy Cheeks”. Gastronomica 3.4 (Fall 2003): 60-2.Rood, D. “Vegemite Spreads the News of a Happy Little Milestone”. Sydney Morning Herald 6 Oct. 2008. 16 March 2010 ‹http://www.smh.com.au/news/national/vegemite-spreads-the-news-of-a-happy-little-milestone/2008/10/05/1223145175371.html›.———. “Vegemite Toasts a Billion Jars”. The Age 6 Oct. 2008. 16 March 2010 ‹http://www.theage.com.au/national/vegemite-toasts-a-billion-jars-20081005-4uc1.html›.Royte, E. Garbage Land: On the Secret Trail of Trash. New York: Back Bay Books, 2006.Rozin, P., and M. Siegal “Vegemite as a Marker of National Identity”. Gastronomica 3.4 (Fall 2003): 63-7.Scanlan, J. On Garbage. London: Reaktion Books, 2005.Stuart, T. Waste: Uncovering the Global Food Scandal. New York: W. W. Norton & Company, 2009.Superbrands. Superbrands: An Insight into Many of Australia’s Most Trusted Brands. Vol IV. Ingleside, NSW: Superbrands, 2004.Symons, M. One Continuous Picnic: A History of Eating in Australia. Ringwood: Penguin Books, 1982.Wang, J., O. Stabnikova, V. Ivanov, S. T. Tay, and J. Tay. “Intensive Aerobic Bioconversion of Sewage Sludge and Food Waste into Fertiliser”. Waste Management & Research 21 (2003): 405-15.White, R. S. “Popular Culture as the Everyday: A Brief Cultural History of Vegemite”. Australian Popular Culture. Ed. I. Craven. Cambridge UP, 1994. 15-21.Yu, P. H., H. Chua, A. L. Huang, W. Lo, and G. Q. Chen. “Conversion of Food Industrial Wastes into Bioplastics”. Applied Biochemistry and Biotechnology 70-72.1 (March 1998): 603-14.

L'objet de cette thèse est l'étude des amalgames de Hrushovski dans le contexte relatif. D'abord, la fusion libre de deux théories simples de rang 1 T(1) et T(2) est construite, au-dessus d'un réduit commun T(0) qui est supposé fortement minimal et omega-catégorique. Dans bien des cas, il est montré que ses complétions sont simples. Si les T(i) sont fortement minimales et si une condition géométrique est satisfaite - par exemple si le réduit commun est un espace vectoriel sur un corps fini - la fusion libre est complète et omega-stable. En supposant de plus que les multiplicités sont définissables dans T(i), le collapse de
la fusion libre sur une fusion fortement minimale est effectuée. Puis, des variations sur le thème de la fusion sont étudiées (courbe générique et structures bicolores). À titre d'exemple, il suit des résultats que l'on peut donner un sens à la notion d'une courbe générique dans un corps pseudofini. Enfin, l'axiomatisabilité de l'automorphisme générique est démontrée dans certains contextes issus d'une amalgamation à la Hrushovski dont la fusion libre et les théories des différents corps bicolores de Poizat (noir, rouge et vert).

The theme of this thesis is attitude of the Communist Party and Czechoslovak totalitarian regime to Zionism in 1947-1957. The main aim of the archive research was to map gradual change of the communist regime from its position of the supporter of Zionism to that one of convinced anti-Zionism (nearly to anti-Semitism). Support of Zionism was primarily presented by help to the nascent state of Israel in 1947-1949. The evidence is given by the role of Czechoslovakia at meetings of the United Nations General Assembly in 1947 and its role as a member of United Nations Special Committee on Palestine. Furthermore, supplies of military equipment to Israel, diplomatic support, demographic support and training of Jewish brigade in Czechoslovak territory in 1948. Gradual change to anti-Zionist position at the end of 1940s and beginning of 1950s is illustrated with complicated negotiations on economic cooperation and with interfering of the regime in running of Jewish religious communities and Zionist organisations. During the first half of 1950s the support turned into downright opposition and lead in a diplomatic quarrel caused by the Slánský trial which had definitely anti-Semitic and anti-Zionist dimension. Utterly anti-Zionist position of the regime is also supported with further politically motivated trials -...

Universities face the challenge to ensure that quality teaching meets the needs of the students and satisfies their learning requirements (Beller & Ehud, 1998). Day (1999) suggests that teachers should instill the concept of lifelong learning into their students and the best way to do this is to have commitment to and enthusiasm for this concept themselves. To this end, it is important to understand students learning process and outcomes. In this article the constructivist self-regulating learning approach is recommended by the authors for higher education—especially for post-graduate students because it is a more realistic reflection of how work and research is done in the real world. On the other hand, the students’ learning style and problem solving process are important to their learning outcomes. This research aims to understand the relationships between constructivist self-regulating learning approach to problem solving and student learning outcomes. The overall objective of this research is to investigate the constructivist self-regulating learning approach in relation to student learning outcomes. In particular, we would like to address the following research question: What are the impacts of the constructivist self-regulating learning approach to learning outcome(s)? In this article, we use the interview method to examine the approach for advanced level ICT students in an Australian public university. The first section covers the literature and theories associated with the topic. The second section discusses the methodology for conducting the research. The third section describes findings and results. The article concludes with discussions, implications and recommendations.

The Torrington Company under contract from the Advanced Research Projects Agency (ARPA) has developed a hybrid bearing with improved properties for difficult applications. M50 and M50 NiL steel rings were nitrided to produce rolling contact raceway surfaces with hardnesses near Rockwell C 70. Rings were assembled with NBD-200 silicon nitride balls. Full scale bearing tests were run under conditions that included 150°C temperature, surface flaws created by hard particle contamination, partial EHD lubrication, and the sliding action of balls running under thrust loading. The hybrid bearings had longer life than all steel bearings and demonstrated resistance to the surface peeling mode of failure initiation. Higher strength of the rolling contact surfaces, high residual compressive stresses in the nitrided layers, and a more favorable action in ceramic to steel rolling contact are discussed as the reasons for improved performance of the hybrid over all steel bearings.

Urban efflorescences of the global and the local: An analysis of the territory of Gipuzkoa (Spain).Madalen González Bereziartua¹ ¹ Área de Urbanismo, Escuela Técnica Superior de Arquitectura de San Sebastián, Universidad del País Vasco-Euskal Herriko Unibertsitatea (UPV-EHU). Plaza Oñati, 2. 20018 Donostia-San Sebastián. E-mail: madalen@gmail.com. Tel. Num: 943015907 Keywords (3-5): Urban centrality, global exposure, territory of Gipuzkoa, spatial patterns Conference topics and scale: Tools of analysis in urban morphology, territorial scale The present study deals with the changes generated in the last decades by the increasing globalization in order to discern its influence on the urban structure of Gipuzkoa. The incidence of globalization in the processes of urban transformation is perceived, on the one hand, in the tendency towards the concentration of economic activities and, on the other, in the stimulus received by the local level and by the specialization, as generators of urban concentration. The urban forms that have arisen in this territory as a result of the global exposure present a varied typology as a consequence of the multiple scopes and scales in which they have been developed. Far from pretending to cover them all, the present study analyses a sample of urban processes and effects that have taken place in the territory of Gipuzkoa in the last decades, such as: science and technology parks, specialized networks around local products, processes of museification of industrial and rural environments, or expansion of the tourism services network. The study of these processes will attend both to their particular urban manifestation and to their territorial incidence, through the use of diverse sources and techniques to obtain a map in which they can be studied together. The resulting map of the sum of the different indicators will reveal characteristic spatial patterns of this centrality associated to the effect exercised by the sphere of the global over the local. References (100 words) Ascher, F. (2001), Los Nuevos Principios del Urbanismo (Alianza Editorial, Madrid, 2004). Castells, M. and Hall, P. (1994), Tecnópolis del mundo: la formación de los complejos industriales del siglo XXI (Alianza Editorial, Madrid, 2001). Ramos Truchero, G. (2013), “Alimentación e identidad territorial en la producción de queso Idiazabal”, Lurralde: investigación y espacio 36, 15-30. Sassen, S. (1991), La ciudad global: Nueva York, Londres, Tokio (Eudeba, Editorial Universitaria de Buenos Aires, Buenos Aires, 1999). Valenzuela Rubio, M. (2003), “Turismo y Patrimonio Utilitario. El discreto encanto de las actividades decadentes”, in Valenzuela Rubio, M. (ed.) Un mundo por descubrir en el siglo XXI, (Real Sociedad Geográfica, Madrid) 401-437.