Addressing the UK's livelihood crisis: beyond the price of energy

The UK is suffering a sustained crisis, as the cost of living and energy prices soar. In recent months, and across successive changes in leadership, the government has announced various policies to mitigate the effects, yet they have failed to act systemically. The government’s response so far has reflected a reactive fixation on the rising price of energy; but the UK is ultimately facing a deeper livelihood crisis, that exists at the nexus of rising food, transport and energy prices, high levels of inequality, and an unsustainable dependence on fossil fuels. This crisis demands a whole systems approach, underpinned by the principles of equality and sustainability. The Institute for Global Prosperity (IGP) has a plan for the UK. Since its inception, the IGP has been developing novel approaches to livelihood security. At the core of this work is Universal Basic Services (UBS), an expanded social protection system for the 21st century. This working paper analyses the cost of living crisis through a livelihood lens: exploring what the implementation of UBS could mean for the cost of living crisis, and how it could ultimately work to secure livelihoods in the long-term

Magnetic spectrum of the two-dimensional antiferromagnet La2CoO4 studied by inelastic neutron scattering

We report measurements of the magnetic excitation spectrum of the layered antiferromagnet La2CoO4 by time-of-flight neutron inelastic scattering. In the energy range probed in our experiments (0-250 meV) the magnetic spectrum consists of spin-wave modes with strong in-plane dispersion extending up to 60 meV, and a nearly dispersionless peak at 190 meV. The spin-wave modes exhibit a small (~1 meV) dispersion along the magnetic zone boundary. We show that the magnetic spectrum can be described very well by a model of a Heisenberg antiferromagnet that includes the full spin and orbital degrees of freedom of Co2+ in an axially-distorted crystal field. The collective magnetic dynamics are found to be controlled by dominant nearest-neighbour exchange interactions, strong XY-like single-ion anisotropy and a substantial unquenched orbital angular momentum.Comment: 8 pages, 7 figure

Social protection in Sub-Saharan Africa: A whole-systems approach to prosperity

Social protection is a central function of modern welfare states, yet it is defined and enacted differently across contexts, shaped by respective histories, political climates and institutions. Broadly, the term refers to the mechanisms and policies designed to mitigate vulnerability and shocks (Ellis, Devereux & White, 2009; ILO, 2020; World Bank, 2021; FAO, 2017; European Commission, 2020). A formal call for universal social protection by 2030, in support of Sustainable Development Goal 1.3, was made in 2019 by a coalition of national and multi-lateral partners including the African Union, the ILO, USAID and UNICEF (USP2030). This IGP working paper addresses social protection from a whole-systems perspective, exploring case studies from sub-Saharan African countries with their own histories of welfare policy and practice. The intersection of the climate emergency with changes in demographics, urban/rural life, technology and population health is creating a new landscape of vulnerability across the region, that presents social protection policymakers with a complex set of challenges. While there is a growing body of literature that explores how income support in particular can reduce vulnerability to climate-related risk, (Costella et al, 2023; Ulrichs, Slater & Costella, 2019; Etoka et al, 2021; Weingartner et al, 2019), we argue for a transformative approach. In response to new, intersecting vulnerabilities, and in light of historical injustice in the delivery of social protection, the mechanisms we implement today must be different. Social protection for the 21st century must not only mitigate risk but deliver the necessary conditions for prosperity. To do so, and to deliver sustainable justice on a social and planetary level, social protection systems must ultimately begin from a different perspective, operate proactively, and address the intersections between precarities

Spin gaps and magnetic structure of NaxCoO2

We present two experiments that provide information on spin anisotropy and the magnetic structure of NaxCoO2. First, we report low-energy neutron inelastic scattering measurements of the zone-center magnetic excitations in the magnetically ordered phase of Na0.75CoO2. The energy spectra suggest the existence of two gaps, and are very well fitted by a spin-wave model with both in-plane and out-of-plane anisotropy terms. The gap energies decrease with increasing temperature and both gaps are found to have closed when the temperature exceeds the magnetic ordering temperature T_m~22 K. Secondly, we present neutron diffraction studies of Na0.85CoO2 with a magnetic field applied approximately parallel to the c axis. For fields in excess of ~8T a magnetic Bragg peak was observed at the (0,0,3) position in reciprocal space. We interpret this as a spin-flop transition of the A-type antiferromagnetic structure, and we show that the spin-flop field is consistent with the size of the anisotropy gap.Comment: 9 pages, 7 figure

Cooperative Jahn-Teller Distortion in PrO2

We report neutron diffraction data on single crystal PrO2 which reveal a cooperative Jahn-Teller distortion at TD = 120 +/- 2 K. Below this temperature an internal distortion of the oxygen sublattice causes the unit cell of the crystallographic structure to become doubled along one crystal axis. We discuss several possible models for this structure. The antiferromagnetic structure below TN = 13.5 K is found to consist of two components, one of which shares the same doubled unit cell as the distorted crystallographic structure. We also present measurements of the magnetic susceptibility, the specific heat capacity and the electrical conductivity of PrO2. The susceptibility data show an anomaly at a temperature close to TD. From the specific heat capacity data we deduce that the ground state is doubly degenerate, consistent with a distortion of the cubic local symmetry. We discuss possible mechanisms for this. The conductivity shows an activated behaviour with an activation energy Ea = 0.262 +/- 0.003 eV.Comment: 12 pages, 14 figures, 2 tables. Additional suggested structure in v

Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky

The nutty and cereal aromas of new make malt whisky are important sensory characteristics of certain distillery malts of commercial value for blending; however there is a lack of understanding regarding the volatile congeners which contribute to these complex sensory characters. The work described in this thesis aimed to improve knowledge of the chemical origins of nutty and cereal aromas in immature spirit in order to aid process control of these characters during manufacturing. Two aroma extraction methods were compared; liquid-liquid extraction (LLE) using dichloromethane and solid-phase extraction (SPE) with LiChrolut EN sorbent. New make spirit samples from industry (n=S) were evaluated by a trained whisky sensory panel using Quantitative Descriptive Analysis (QDA). Four were noted for their nutty/cereal character, the other served as a non-nutty control. Gas Chromatography-Olfactometry/ Mass Spectrometry (GC-O/MS) was used to try and identify compounds in chromatogram regions coincident with nutty/cereal descriptors. Using LLE extracts, 14 such regions were identified. LiChrolut EN SPE proved to be more selective (19 nutty/cereal odour active regions). 2,S-dimethylpyrazine (known to impart a nutty/cereal character in other food systems) was one noted congener, which was only detected using the more selective SPE method. The gross volatile compositions of the 5 spirit samples were remarkably similar, suggesting that congeners present at low concentration but with low odour thresholds are likely responsible for nutty/ cereal characters. One analytical difference of note was that the nuttier samples contained higher concentrations of long-chain esters. Thus, ethanolic Atmospheric Pressure Chemical Ionisation Mass Spectrometry (APCI-MS) was used to analyse the headspace concentrations of a test set of 14 whisky aroma volatiles above a series of aqueous ethanolic solutions differing in concentrations of alcohol (5 -40% ABV) and ethyl hexadecanoate (O-SOO mg/L). Ethanol had a significant solubilising effect (p 2.S). We propose that nutty and cereal characters are imparted by relatively polar aroma compounds, whose characters are emphasised by the selective incorporation of hydrophobic aroma compounds into the interior of micelle-like structures formed by long chain esters (typified here by ethyl hexadecanoate). Some distillers have reported that manipulation of the lipid concentrations in wash offers a method of controlling the nutty/oily character of new make spirit. A batch of fermented wash sourced from industry was spiked with varying concentrations of oleic (18:1) and linoleic (18:2) acids and (laboratory) distilled at two different temperatures, using a D-optimal experimental design to evaluate the impacts of each factor. Nutty (p = 0.0203) and oily (p = 0.0034) aroma characteristics were scored as significantly stronger in distillates of wash spiked with 100 Ilg/mL each of oleic and linoleic acids, as compared to the control. GC-O/MS of distillate extracts once again determined several odour active regions relevant to the nutty/cereal characters and concentrations of some compounds could be correlated with nutty/cereal QDA scores. New make spirit samples from 35 individual malt whisky distilleries were extracted using the LiChrolut SPE method and analysed by GC-MS. Analytical concentrations of 'candidate' nutty-cereal compounds (n = 20) were used to model sensory QDA data for the 35 spirit samples (nutty, oily, cereal and feinty characters) using Principal Components Analysis (PCA). Significant positive correlations with nutty were seen for 7 compounds (using ANOVA). These included the Maillard products 2-furanmethanol (p < 0.0001), 2-methylpyrazine (p < 0.0013) and 2,5-dimethylpyrazine (p < 0.0004). The PCA overlay bi -plot showed clustering of certain higher alcohols near to the nutty aroma descriptor (methionol, pentan-1-0I, 2-phenyethyl alcohol). Nutty and cereal characters of whisky are of complex origin and likely originate from multiple congeners in a synergistic mixture. This work has shown that processes of particular importance to the expression of this character in new make spirit are lipid oxidation and Maillard chemistry. The conditions for these reactions are to be found during malt kilning and distillation. Whilst these processes are where nutty/cereal compounds are likely to be formed, other distillery parameters such as the mashing protocol, length of fermentation (both determine the supply of key precursors such as fatty and amino acids) and the spirit cut of the distillation govern the chemical composition of the final spirit

Agent-based models of the cultural evolution of occupational gender roles

The causes of sex differences in human behaviour are contested, with ‘evolutionary’ and ‘social’ explanations often being pitted against each other in the literature. Recent work showing positive correlations between indices of gender equality and the size of sex differences in behaviour has been argued to show support for ‘evolutionary’ over ‘social’ approaches. This argument, however, neglects the potential for social learning to generate arbitrary gender segregation. In the current paper we simulate, using agent-based models, a population where agents exist as one of two ‘types’ and can use social information about which types of agents are performing which ‘roles’ within their environment. We find that agents self-segregate into different roles even where real differences in performance do not exist, if there is a common belief (modelled as priors) that group differences may exist in ‘innate’ competence. Facilitating role changes such that agents should move without cost to the predicted highest-rewards for their skills (i.e. fluidity of the labour market) reduced segregation, while forcing extended exploration of different roles eradicated gender segregation. These models are interpreted in terms of bio-cultural evolution, and the impact of social learning on the expression of gender roles

Spin anisotropy of the resonance in superconducting FeSe0.5Te0.5

We have used polarized-neutron inelastic scattering to resolve the spin fluctuations in superconducting FeSe0.5Te0.5 into components parallel and perpendicular to the layers. A spin resonance at an energy of 6.5 meV is observed to develop below T_c in both fluctuation components. The resonance peak is anisotropic, with the in-plane component slightly larger than the out-of-plane component. Away from the resonance peak the magnetic fluctuations are isotropic in the energy range studied. The results are consistent with a dominant singlet pairing state with s^{\pm} symmetry, with a possible minority component of different symmetry.Comment: 5 pages, 4 figure

Investigation of the congeners responsible for nutty/cereal aroma character in new make malt whisky

The nutty and cereal aromas of new make malt whisky are important sensory characteristics of certain distillery malts of commercial value for blending; however there is a lack of understanding regarding the volatile congeners which contribute to these complex sensory characters. The work described in this thesis aimed to improve knowledge of the chemical origins of nutty and cereal aromas in immature spirit in order to aid process control of these characters during manufacturing. Two aroma extraction methods were compared; liquid-liquid extraction (LLE) using dichloromethane and solid-phase extraction (SPE) with LiChrolut EN sorbent. New make spirit samples from industry (n=S) were evaluated by a trained whisky sensory panel using Quantitative Descriptive Analysis (QDA). Four were noted for their nutty/cereal character, the other served as a non-nutty control. Gas Chromatography-Olfactometry/ Mass Spectrometry (GC-O/MS) was used to try and identify compounds in chromatogram regions coincident with nutty/cereal descriptors. Using LLE extracts, 14 such regions were identified. LiChrolut EN SPE proved to be more selective (19 nutty/cereal odour active regions). 2,S-dimethylpyrazine (known to impart a nutty/cereal character in other food systems) was one noted congener, which was only detected using the more selective SPE method. The gross volatile compositions of the 5 spirit samples were remarkably similar, suggesting that congeners present at low concentration but with low odour thresholds are likely responsible for nutty/ cereal characters. One analytical difference of note was that the nuttier samples contained higher concentrations of long-chain esters. Thus, ethanolic Atmospheric Pressure Chemical Ionisation Mass Spectrometry (APCI-MS) was used to analyse the headspace concentrations of a test set of 14 whisky aroma volatiles above a series of aqueous ethanolic solutions differing in concentrations of alcohol (5 -40% ABV) and ethyl hexadecanoate (O-SOO mg/L). Ethanol had a significant solubilising effect (p 2.S). We propose that nutty and cereal characters are imparted by relatively polar aroma compounds, whose characters are emphasised by the selective incorporation of hydrophobic aroma compounds into the interior of micelle-like structures formed by long chain esters (typified here by ethyl hexadecanoate). Some distillers have reported that manipulation of the lipid concentrations in wash offers a method of controlling the nutty/oily character of new make spirit. A batch of fermented wash sourced from industry was spiked with varying concentrations of oleic (18:1) and linoleic (18:2) acids and (laboratory) distilled at two different temperatures, using a D-optimal experimental design to evaluate the impacts of each factor. Nutty (p = 0.0203) and oily (p = 0.0034) aroma characteristics were scored as significantly stronger in distillates of wash spiked with 100 Ilg/mL each of oleic and linoleic acids, as compared to the control. GC-O/MS of distillate extracts once again determined several odour active regions relevant to the nutty/cereal characters and concentrations of some compounds could be correlated with nutty/cereal QDA scores. New make spirit samples from 35 individual malt whisky distilleries were extracted using the LiChrolut SPE method and analysed by GC-MS. Analytical concentrations of 'candidate' nutty-cereal compounds (n = 20) were used to model sensory QDA data for the 35 spirit samples (nutty, oily, cereal and feinty characters) using Principal Components Analysis (PCA). Significant positive correlations with nutty were seen for 7 compounds (using ANOVA). These included the Maillard products 2-furanmethanol (p < 0.0001), 2-methylpyrazine (p < 0.0013) and 2,5-dimethylpyrazine (p < 0.0004). The PCA overlay bi -plot showed clustering of certain higher alcohols near to the nutty aroma descriptor (methionol, pentan-1-0I, 2-phenyethyl alcohol). Nutty and cereal characters of whisky are of complex origin and likely originate from multiple congeners in a synergistic mixture. This work has shown that processes of particular importance to the expression of this character in new make spirit are lipid oxidation and Maillard chemistry. The conditions for these reactions are to be found during malt kilning and distillation. Whilst these processes are where nutty/cereal compounds are likely to be formed, other distillery parameters such as the mashing protocol, length of fermentation (both determine the supply of key precursors such as fatty and amino acids) and the spirit cut of the distillation govern the chemical composition of the final spirit