A Penny for the Court\u27s Thoughts? The High Price of Judicial Elections

In this article, Mr. Bronson Bills explores the meaning of the term judicial independence, tracks the history of the concept in colonial America, and discusses the importance of judicial independence to free and just society. Mr. Bills then examines judicial elections in light of the 2006 Nevada Supreme Court election for Seat G-a judicial election in which the incumbent Justice Nancy Becker was defeated by the much less qualified Nevada State District Court Judge Nancy Saitta (who was the most reversed District Judge in Nevada with no academic or legal publications prior to taking the bench) after Saitta misrepresented the holding of a single unpopular civil tax decision, in which Becker concurred, to the voting public-and argues that the Nevada Supreme Court election illustrates many of the reasons why States should abandon elections in favor of judicial appointment

New Mexican Spanish: A Brief History of Time, Space, and Family Values

2010 Plenary Addres

Liquid Fuel Film Cooling: a CFD Analysis With Hydrocarbon Fuel

Cooling of liquid rocket engine combustion chambers and nozzles is a critical component to liquid rocket engine design. A common method of cooling is liquid fuel film cooling. Liquid fuel is injected along the surface of the wall to act as a barrier against the core combustion gases. A numerical model is developed for simulating liquid fuel _lm cooling in a rocket engine using a hydrocarbon fuel. The model incorporates turbulent multiphase ow with species transport within the commercial ANSYS® Fluent CFD software. Conjugate heat transfer is simulated through walls containing embedded cooling channels. A novel User Defined Function is written to incorporate heterogeneous chemical reactions between the liquid fuel and the freestream gases. Comparisons are made between simulations with and without the heterogeneous reactions as well as with simplifications to the cooling channel geometry. It is found that simplifications to the cooling geometry can artificially reduce cooling performance while neglecting the heterogeneous reactions can artificially increase cooling performance

A Penny for the Court\u27s Thoughts? The High Price of Judicial Elections

In this article, Mr. Bronson Bills explores the meaning of the term judicial independence, tracks the history of the concept in colonial America, and discusses the importance of judicial independence to free and just society. Mr. Bills then examines judicial elections in light of the 2006 Nevada Supreme Court election for Seat G-a judicial election in which the incumbent Justice Nancy Becker was defeated by the much less qualified Nevada State District Court Judge Nancy Saitta (who was the most reversed District Judge in Nevada with no academic or legal publications prior to taking the bench) after Saitta misrepresented the holding of a single unpopular civil tax decision, in which Becker concurred, to the voting public-and argues that the Nevada Supreme Court election illustrates many of the reasons why States should abandon elections in favor of judicial appointment

Lunar and Solar Torques on the Oceanic Tides

A general framework for calculating lunar and solar torques on the oceanic tides is developed in terms of harmonic constituents. Axial torques and their associated angular momentum and earth-rotation variations are deduced from recent satellite-altimeter and satellite-tracking tide solutions. Torques on the prograde components of the tide produce the familiar secular braking of the rotation rate. The estimated secular acceleration is approximately -1300 sec/century(sup 2) (less 4% after including atmospheric tides); the implied rate of change in the length of day is 2.28 milliseconds/century. Torques on the retrograde components of the tide produce periodic rotation variations at twice the tidal frequency. Interaction torques, e.g. solar torques on lunar tides, generate a large suite of rotation-rate variations at sums and differences of the original tidal frequencies. These are estimated for periods from 18.6 years to quarter-diurnal. At subdaily periods the angular momentum variations are 5 to 6 orders of magnitude smaller than the variations caused by ocean tidal currents

The role of ethanol and certain ethyl esters in the fruity flavor defect of Cheddar cheese

During the course of ripening, Cheddar cheese frequently develops a flavor defect described as fruity. Recent work has indicated that the use of certain starter cultures ultimately results in the development of the defect as the cheese ages. The flavor compounds responsible for the defect, however, have not been elaborated. The purpose of this investigation was to isolate and identify the components responsible for the fruity flavor defect and to evaluate the role of certain cheese starter cultures in the development of the defect. Since the fruity character of the defect is apparent in the aroma of the cheese, the compounds responsible for the defect were expected to be reasonably volatile. Volatile constituents were isolated by a distillation technique from fat expressed from a typically fruity cheese by centrifugation. The volatile constituents were then separated by gas-liquid chromatography. By monitoring the odor of the effluent stream of the column, it was possible to determine which components had fruity odors, and these were subsequently identified by mass spectral analysis and coincidence of retention time with the authentic compounds. Ethyl butyrate, ethyl hexanoate, and ethyl octanoate were found to be the only compounds with detectable fruity odors. The volatiles from the fat of four cheeses possessing varying degrees of the defect and their matching non-fruity controls were analyzed by a gas entrainment, on-column trapping, gas-liquid chromatographic technique. The manufacturing and curing conditions of each fruity cheese and its matching control were identical, except for the use of different starter cultures. Ethanol, ethyl butyrate, and ethyl hexanoate were more abundant in each of the fruity samples. The approximate concentration range of these compounds was as follows: In fruity cheese; ethanol 400 to 2,040 ppm, ethyl butyrate 1.6 to 24 ppm, ethyl hexanoate 0.9 to 25 ppm. In non-fruity cheese; ethanol 36 to 320 ppm, ethyl butyrate 0.7 to 4.7 ppm, ethyl hexanoate 0.3 to 2.2 ppm. In ten commercial Cheddar cheeses selected at random from the market, the concentration of ethanol ranged from 5.5 to 620 ppm. Single-strain cultures of Streptococcus lactis, Streptococcus diacetilactis, and Streptocococcus cremoris as well as three mixedstrain commercial cultures were evaluated for ethanol and acetaldehyde production in non-fat milk medium. Among the single-strain cultures there appeared to be no correlation between ethanol production and species, although considerable variation was noted for strains within a species. The mixed-strain cultures were designated A, B, and C. Cultures B and C had been implicated in the development of the fruity flavor defect in Cheddar cheese, while culture A produced normal cheese of good quality. Cultures B and C produced approximately 40 times more ethanol than culture A when incubated in non-fat milk medium for one month at 7°C. Certain single-strain cultures and the three mixed-strain cultures were tested for their ability to reduce acetaldehyde and propanal, and to catalyze the formation of ethyl butyrate when ethanol and butyric acid were provided as substrates. Acetaldehyde and propanal were reduced to the corresponding alcohols by all cultures, but the formation of ethyl butyrate was not observed in any culture. A good correlation between high levels of ethanol and high levels of ethyl butyrate and ethyl hexanoate in the fruity cheeses suggests that the quantity of ethanol present in the cheese may determine the amount of ester formed. Further, starters resulting in the defect produced considerably more ethanol than cultures resulting in normal cheese when incubated at 7°C, a normal temperature for curing Cheddar cheese. This observation adds weight to the hypothesis that certain cultures are directly responsible for the defect

A method for the determination of the free fatty acids of Cheddar cheese

The free fatty acids of Cheddar cheese are important components in the over-all flavor and aroma of the cheese. Although the more volatile fatty acids probably contribute most, there is reason to believe that the higher fatty acids may contribute, to some extent, in imparting typical flavor characteristics. Before the advent of gas-liquid chromatography the quantitative separation of the entire spectrum of fatty acids was difficult to achieve. Earlier workers were forced to resort to methods of distillation and later to methods of partition chromatography in attempting to determine the free fatty acids in cheese and other biological materials. In general, the earlier investigators were only successful in separating some of the more volatile free fatty acids. The purpose of this investigation was to appraise the recent developments in the field of column and gas-liquid chromatography and to utilize these methods for the analysis of the complete series of free fatty acids in Cheddar cheese. The more volatile fatty acids were determined by two methods of column chromatography. The celite column of Wiseman and Irvin (107) was adapted to the determination of formic, acetic, and propionic acids. Butyric acid was determined by a modification of the silicic acid column developed by Keeney (59, p. 212-225). In determining butyric acid it was necessary to collect the eluate from the column as ten milliliter fractions and to titrate these separately. The total moles of acids with carbon chains longer than butyric also were determined by titration of the fractions preceding butyric acid from the column. The determination as individual acids of the free fatty acids with carbon chains longer than butyric acid required both the measurement of the total molar concentration by means of the silicic acid column and the determination of the molar ratio between individual acids by gas-liquid chromatography. The modified method of Hornstein (46) was used to isolate the free fatty acids from a portion of fat obtained by centrifuging whole acidified cheese. The free fatty acids were converted to methyl esters directly from the ion exchange resin used for isolation and then extracted with ethyl chloride. The ethyl chloride extract was concentrated in a special reflux system and the methyl esters analyzed by gas-liquid chromatography. The use of two internal standards resulted in improved precision and accuracy in the analysis of free fatty acids. Eight samples of Cheddar cheese were analyzed. Formic and propionic acids were not found in any of the cheeses; the average concentration in mg/kg of other major free fatty acids was as follows: 2:0, 949. 6; 4:0, 131.0; 6:0, 43. 6; 8:0, 46.4; 10:0, 59.5; 12:0, 89.2; 14:0, 242.5; 16:0, 543.3; 18:0, 189.8; 18:1, 504.6; 18:2, 79.3; 18:3, 45.2