Bias in judgement: Comparing individuals and groups

The relative susceptibility of individuals and groups to systematic judgmental biases is considered. An overview of the relevant empirical literature reveals no clear or general pattern. However, a theoretical analysis employing J. H. Davis's (1973) social decision scheme (SDS) model reveals that the relative magnitude of individual and group bias depends upon several factors, including group size, initial individual judgment, the magnitude of bias among individuals, the type of bias, and most of all, the group-judgment process. It is concluded that there can be no simple answer to the question, "Which are more biased, individuals or groups?," but the SDS model offers a framework for specifying some of the conditions under which individuals are both more and less biased than groups

Surveying migration policy and practice in the independence referendum and beyond

The Scottish Government’s approach to immigration issues was portrayed during the independence referendum debate as valuing the contribution of migrants in a way which contrasted with the anti-migrant approach of the UK Government.1 The question of how much divergence from the immigration policies of the rest of the UK an independent Scotland might have pursued did surface in the context of discussions about EU membership, but it did not feature strongly. But when the Scottish Government’s approach is looked at in detail, it reveals pragmatism, and a preparedness to assume constraints on its pursuit of a separate approach to migration, in order to achieve its aspirations to participate in the Common Travel Area and the European Union. In these areas, the emphasis was on agreement, rather than on a separate approach. Reflecting now on the post-referendum landscape, a number of the divergences in migration policy put forward by the Scottish Government can be seen as continuations of divergences with roots which were traceable back to the early years of devolution. Some could be traced back to initiatives which, since immigration is reserved to Westminster, grew from co-operation between the Scottish Executive and the UK Government. This article identifies some of the variations in practice, and contributions in law and policy, which have featured in Scotland since devolution, and draws attention to the connections between the divergences which emerged following devolution, and those which formed part of independence proposals. Its aim is to add to our collective understanding of the kinds of differences in immigration and asylum law, and contributions to policy and practice which have been pursued, and which could still be pursued. It concludes by considering the impacts which UK immigration law continues to have in Scotland, and how these might interact with proposals for constitutional change

Kvaliteta sira trapista proizvedenog u hrvatskoj mljekari

The paper presents technological parameters, basic chemical composition and sensory evaluation, as well as the yield of 146 samples of Trappist cheese. In terms of water content in non-fat matter (56.36-58.31 %), Trappist cheese belongs to the group of semi-hard cheeses, and in terms of content of fat in dry matter (46.06-48.63 %), it belongs to the group of full-fat cheeses. In four cheese samples E. coli was determined within microbiological parameters, whereas other researched bacteria were not determined. Cheese has a shape of a symmetrical ring and it has a homogenous yellow color of protective coating. Mean mass value of one cheese ring is from 2.50 to 2.55 kg. The body of cheese has a homogenous light yellow color, which is brighter along the edges. The cheese holes have the size of a pea; they are bright and patterned over the whole surface of cross section. Consistency of cheese body is elastic, soft and interconnected. The cheese has mild, pure lactic and acidic taste and odor, and it is moderately salty. The results of sensory score show that even 91.78 % of cheese samples from experimental production can be assigned to the first quality class, whereas 8.22 % of samples belong to the second quality class.U radu su prikazani tehnološki parametri, osnovni kemijski sastav i organoleptička svojstva te prinos 146 uzoraka sira trapista. Prema sadržaju vode u bezmasnoj tvari (56,36-58,31 %) sir trapist pripada skupini polutvrdih sireva, a prema sadržaju masti u suhoj tvari (46,06-48,63 %) skupini masnih sireva. U četiri uzorka je utvrđena prisutnost bakterije Escherichia coli. Sir ima oblik pravilnog koluta, ujednačene žute boje zaštitnog premaza. Srednja vrijednost mase jednog koluta sira iznosi od 2,50-2,55 kg. Tijesto sira je ujednačene svijetložute boje, uz rubove svjetlije. Sirna okašca su veličine zrna graška, sjajna i pravilno raspoređena po cijeloj površini prereza. Konzistencija sirnog tijesta je elastična, mekana i povezana. Sir je blagog, čistog mliječno kiselkastog okusa i mirisa, te umjereno slan. Rezultati ocjene organoleptičkih svojstava i kvalitete pokazuju da se čak 91,78 % uzoraka sira iz pokusne proizvodnje može svrstati u I. razred kvalitete, dok je 8,22 % uzoraka sira pripadalo II. razredu kvalitete

Kvaliteta sira trapista proizvedenog u hrvatskoj mljekari

The paper presents technological parameters, basic chemical composition and sensory evaluation, as well as the yield of 146 samples of Trappist cheese. In terms of water content in non-fat matter (56.36-58.31 %), Trappist cheese belongs to the group of semi-hard cheeses, and in terms of content of fat in dry matter (46.06-48.63 %), it belongs to the group of full-fat cheeses. In four cheese samples E. coli was determined within microbiological parameters, whereas other researched bacteria were not determined. Cheese has a shape of a symmetrical ring and it has a homogenous yellow color of protective coating. Mean mass value of one cheese ring is from 2.50 to 2.55 kg. The body of cheese has a homogenous light yellow color, which is brighter along the edges. The cheese holes have the size of a pea; they are bright and patterned over the whole surface of cross section. Consistency of cheese body is elastic, soft and interconnected. The cheese has mild, pure lactic and acidic taste and odor, and it is moderately salty. The results of sensory score show that even 91.78 % of cheese samples from experimental production can be assigned to the first quality class, whereas 8.22 % of samples belong to the second quality class.U radu su prikazani tehnološki parametri, osnovni kemijski sastav i organoleptička svojstva te prinos 146 uzoraka sira trapista. Prema sadržaju vode u bezmasnoj tvari (56,36-58,31 %) sir trapist pripada skupini polutvrdih sireva, a prema sadržaju masti u suhoj tvari (46,06-48,63 %) skupini masnih sireva. U četiri uzorka je utvrđena prisutnost bakterije Escherichia coli. Sir ima oblik pravilnog koluta, ujednačene žute boje zaštitnog premaza. Srednja vrijednost mase jednog koluta sira iznosi od 2,50-2,55 kg. Tijesto sira je ujednačene svijetložute boje, uz rubove svjetlije. Sirna okašca su veličine zrna graška, sjajna i pravilno raspoređena po cijeloj površini prereza. Konzistencija sirnog tijesta je elastična, mekana i povezana. Sir je blagog, čistog mliječno kiselkastog okusa i mirisa, te umjereno slan. Rezultati ocjene organoleptičkih svojstava i kvalitete pokazuju da se čak 91,78 % uzoraka sira iz pokusne proizvodnje može svrstati u I. razred kvalitete, dok je 8,22 % uzoraka sira pripadalo II. razredu kvalitete

Some reflections on article 30 of the Rome Statute in Light of the Lubanga & Katanga decisions on the confirmation of charges

Reproduced with the permission of Kluwer Law International from Triffterer, O; Vogel, C; Burchard, C (Ed(s)), The Review Conference and the Future of the International Criminal Court: 109 - 130, 2010. The official published version can be accessed from www.kluwerlaw.co

Could or Must?: Apprendi’s Application to Indeterminate Sentencing Systems After Alleyne

Article published in the Michigan State University School of Law Student Scholarship Collection