Evaporative depolarization and spin transport in a unitary trapped Fermi gas

We consider a partially spin-polarized atomic Fermi gas in a high-aspect-ratio trap, with a flux of predominantly spin-up atoms exiting the center of the trap. We argue that such a scenario can be produced by evaporative cooling, and we find that it can result in a substantially non-equilibrium polarization pattern for typical experimental parameters. We offer this as a possible explanation for the quantitative discrepancies in recent experiments on spin-imbalanced unitary Fermi gases.Comment: 6 pages, 3 figures; published versio

Trimers, molecules and polarons in imbalanced atomic Fermi gases

We consider the ground state of a single "spin-down" impurity atom interacting attractively with a "spin-up" atomic Fermi gas. By constructing variational wave functions for polarons, molecules and trimers, we perform a detailed study of the transitions between each of these dressed bound states as a function of mass ratio $r=m_\uparrow/m_\downarrow$ and interaction strength. We find that the presence of a Fermi sea enhances the stability of the $p$-wave trimer, which can be viewed as a Fulde-Ferrell-Larkin-Ovchinnikov (FFLO) molecule that has bound an additional majority atom. For sufficiently large $r$, we find that the transitions lie outside the region of phase separation in imbalanced Fermi gases and should thus be observable in experiment, unlike the well-studied equal-mass case.Comment: 5 pages, 2 figure

Hints on sampling premium wheat crops

EACH year much of the premium wheat received by millers is inferior in quality to the samples on which the premium bids are based. This often leads to reduction in the premium paid. Cereal Products Adviser J. Parish, B.Sc. (Agric), describes how samples can overestimate the quality of a crop and suggests methods of taking samples which will give a true estimate of crop quality

Wheat quality in W.A

Three separate quality classes or categories of wheat are now received by C.B.H. These are a soft biscuit wheat, a hard bread wheat and a mixed grain suitable as a filler wheat in bread-making and for making noodles. In this article the basis of quality differences between these classes of wheat is described and some of the terms and concepts used in distinguishing between cultivars (varieties) and classes of wheat are discussed

Evidence of State-Level Variability in the Economic and Demographic Well-Being of People with Disabilities in India

Among countries with comparable levels of income, India has one of the more progressive disability policy frameworks; however, people with disabilities in India are subject to multiple disadvantages. This paper focuses on state-level variations in outcomes for people with disabilities to provide one explanation for the stark contrast between the liberal laws on paper and the challenges faced by people with disabilities in practice. Using a random coefficients model that allows for state-level differences, we find that households with members with disabilities have 4.2 percent lower marriage rates, monthly per capita expenditure that is lower by 176 Indian Rupees (19 percent of overall average per capita expenditure), and about a 5 percent lower level of completed formal schooling as compared to households without disabled individuals. Tests of parameter constancy across states are almost uniformly rejected indicating the presence of substantial state-level heterogeneity across all models in the outcomes examined.disability, India, economic well-being, state variations, people with disabilities

Wheat quality surveys in Western Australia. 2. Variation between seasons and localities in the production of high and low protein wheat

Although the protein content of West Australian f.a.q. wheat averages only 9.4 per cent., often substantial amounts of comparatively high protein wheat are contained in this mixture. However the quantity varies widely from year to year and is obtained from widely scattered areas of the wheatbelt

Schools + Politics + Money = Turmoil, Change, Uncertainty

A book review of The Changing Politics of School Finance, edited by Nelda Cambron-McCabe and Allan Odden

Growing barley for grain in Western Australia : barley quality

Plumpness and absence of pinched grain are desirable for both malting and feed barley. This is a brief discussion of various Quality standards in barley and how they may not be met

Trade-offs in costs, diet quality and regional diversity: An analysis of the nutritional value of school meals in Ghana

There is a paucity of studies in the literature regarding the nutrient content and costs of school meals provided across West Africa. Where studies exist, comparative analysis is constrained by inconsistencies in measurements of portion sizes, meal composition and costs. This study reviews the available literature on the nutritional value of school meals in West Africa and reinterprets the meal contributions to the recommended daily intake for the 9-10 year old age group. The nutritional content of school meals from the Ghana School Feeding Programme is then analyzed through a linear modelling analysis of menus obtained from 34 districts in the country. Meal composition and associated nutritional content were constrained by the Government per child budget allocation of GHS 0.40 (USD $0.26) per meal. Prices were compiled from two of Ghana’s major markets including Tamale in the north and Accra in the south. Descriptive statistics were used to analyze regional and seasonal variations with respect to energy, protein, fat, vitamin A and iron content. Adequacy was set at 30% of daily requirements for the relevant age group. The combined mean nutritional values of meals, using the mean yearly price of ingredients in each market, were as follows: energy – 654 kcal, protein - 13g, fat – 24g, iron – 4mg and vitamin A – 19mcg. The corresponding mean weight of the raw ingredients used to prepare a meal was 208g. The findings suggest that the majority of meals provided adequate amounts of protein and additionally in the North, most meals also had sufficient calories. However, meals were found to contain insufficient amounts of vitamin A and iron. Seasonal variations in the nutritional value of meals were not identified. This analysis shows that the current per child per day budget allocation is likely sufficient to meet some, but not all, of the nutritional adequacy targets for the programme. In the short term, there are opportunities to optimize the nutritional content of school meals in Ghana, including the use of fortification, although in the medium term, fostering healthy eating habits and consuming diets composed of nutrient rich varieties will see more enduring results. Strengthening both the meal planning and the monitoring of the school meal service provision could enhance programme implementation.Keywords: School meals, health, nutrition, meal quality, nutrient content, costs, evaluation