On Kostant Sections and Topological Nilpotence

Let G denote a connected, quasi-split reductive group over a field F that is complete with respect to a discrete valuation and that has a perfect residue field. Under mild hypotheses, we produce a subset of the Lie algebra g(F) that picks out a G(F)-conjugacy class in every stable, regular, topologically nilpotent conjugacy class in g(F). This generalizes an earlier result obtained by DeBacker and one of the authors under stronger hypotheses. We then show that if F is p-adic, then the characteristic function of this set behaves well with respect to endoscopic transfer.Comment: 23 pages, accepted for publication in the Journal of the London Mathematical Societ

Shortest paths in orthogonal graphs

Orthogonal graphs were introduced as a simple but powerful tool for the description and analysis of a class of interconnection networks. Routing, and hence finding shortest paths between any two nodes of an orthogonal graph, becomes an important problem. It is shown in this paper that routing in this class of graphs reduces to a node covering problem in the bipartite coverage graph of the orthogonal graph. A minimum cover clearly leads to a shortest path. In general, the problem of finding the mínimum node cover in a bipartite graph is NP-complete. However, the bipartite coverage graphs corresponding to orthogonal graphs have a regular pattern of edges. This allows the development of a routing algorithm which results in a minimum cover. The procedure executes in polynomial time in the number of bit-nodes of the bipartite graph. It therefore results in a shortest path algorithm whose time complexity is quadratic in the logarithm of the number of nodes in the original orthogonal graph

Implications of Globalization for the Output-inflation Relationship: An Assessment

During the past two decades, a growing body of research has explored the implications of increased trade and financial openness for the relationship between output and inflation. This paper reviews proposed theoretical channels through which the degree of openness might ultimately affect the output-inflation trade-off and surveys the empirical studies that have sought to determine the net effect of greater openness on this trade-off. In addition, the paper utilizes a single cross-country data set to evaluate, taking into account recent developments in the literature, the likely sign and significance of this net effect. In particular, we find current data imply that there is a negative and significant relationship between openness and the sacrifice ratio, regardless of the transmission channel that is proposed

THE FOOD SERVICE INDUSTRY: TRENDS AND CHANGING STRUCTURE IN THE NEW MILLENNIUM

By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been rapidly changing due to economic factors, technological advances, and labor matters.1 This overview covers many of the issues and trends affecting the different segments of the foodservice supply chain including the foodservice operators, distributors and food manufacturers. Changing customer demographics are a driving force in the evolution of the foodservice industry. As the baby boomers reach middle age, they do not seem to have time to cook and their children and grandchildren do not seem to have the interest, or talent. The U.S. population in 2000 had over double ($6,500) the per capita discretionary income that it had in 1975 ($3,109) 2 and, with a high value for recreation and pleasure they are pulled out of the kitchen and into the restaurants. An ever-shrinking world also brings variety to menus as cultures and cuisines converge, introducing new flavors and textures. A tight labor market has affected the foodservice industry from top to bottom leading to a derived demand for convenience products from manufacturers. At all links in the chain, companies are experiencing mergers and acquisitions. Operators, manufacturers, and distributors are all fighting for a share of the profits as competition continues to intensify. This review of the foodservice industry incorporates interviews with industry professionals, current information from leading foodservice associations, and predictions from the top industry research firms and consultants.Agribusiness, Industrial Organization,

Investigation on the Antioxidant Capabilities of Spice Extracts in Inhibition of Long Chain Polyunsaturated Fatty Acids Oxidation and Cholesterol

Antioxidant capabilities of the spice extract of ginger, oregano, rosemary and turmeric were evaluated by monitoring inhibition of DHA and EPA in a menhaden fish oil model and cholesterol oxidation model system. The spice extracts were mixed with the fish oil at 1, 2.5 and 5 % (w/w) and 1, 2.5 and 5mg (dw) were used in cholesterol study. The temperatures 150oC and 175oC were used for the oxidation study and a 60oC was used for incubation storage. The methanol extracts of all four spices demonstrated significant capability in retaining the DHA and EPA, after subjected to oxidation when compared with the control. The oregano retained 66% and 41% of DHA for 5 % at 150 and 175 oC respectively. For the 60oC storage study, at the end of the 6 day period, rosemary extract showed the highest retention of 84% DHA at 2.5%. For the cholesterol oxidation study, at 150oC, 2.5 mg extract retained 83, 81, 73 and 87 % cholesterol for ginger, oregano, rosemary and turmeric respectively. At 175oC, all the spice extracts were still significantly effective in retaining cholesterol as compared with the control and the antioxidant capabilities in decreasing order were oregano \u3e rosemary \u3e ginger \u3e turmeric. For the antioxidant and total phenolic study, without heating, the antioxidant activity (TEAC) values ranged from 0.18 to 0.60 µmol of trolox equivalent/gm of extract, with oregano the lowest and rosemary showing the highest activity. After heating, the antioxidant activity declined for all the spice tissues. During the 60oC incubation storage, only rosemary demonstrated a 10 % increase in the antioxidant capability. The result for total phenolic content values in decreasing order were turmeric \u3e rosemary \u3e ginger \u3e oregano. With heating at both 150 and 175oC, turmeric, rosemary and oregano showed no significant reduction in phenolics. The storage study showed a uniform decrease in the total phenolic content for all the spices and turmeric demonstrated highest values. Thus the spice extracts of ginger, oregano, rosemary and turmeric demonstrated significant antioxidant capability by retaining DHA and EPA in menhaden fish oil and cholesterol during oxidative degradation