Integrated education, intergroup relations, and political identities in Northern Ireland

Published as Hayes, BC., McAllister, I. & Dowds, L. (2007). 'Integrated education, intergroup relations, and political identities in Northern Ireland.' Social Problems 54(4) pp. 454-482.© 2007 by Society for the Study of Social Problems, Inc. Copying and permissions notice: Authorization to copy this content beyond fair use (as specified in Sections 107 and 108 of the U. S. Copyright Law) for internal or personal use, or the internal or personal use of specific clients, is granted on behalf of the Society for the Study of Social Problems for libraries and other users, provided that they are registered with and pay the specified fee via Rightslink® on Caliber, http://caliber.ucpress.net/ or directly with the Copyright Clearance Center, http://www.copyright.com.Non peer reviewedPublisher PD

The ethics of creative accounting

The term 'creative accounting' can be defined in a number of ways. Initially we will offer this definition: 'a process whereby accountants use their knowledge of accounting rules to manipulate the figures reported in the accounts of a business'. To investigate the ethical issues raised by creative accounting we will: - Explore some definitions of creative accounting. - Consider the various ways in which creative accounting can be undertaken. - Explore the range of reasons for a company's directors to engage in creative accounting. - Review the ethical issues that arise in creative accounting. - Report on surveys of auditors' perceptions of creative accounting in the UK, Spain and New Zealand.Accounting, creative accounting, ethics

Alaska sourdough: bread, beards and yeast

Thesis (M.A.) University of Alaska Fairbanks, 2017Sourdough is a fermented mixture of flour and water used around the world to leaven dough. In this doughy world wide web of sourdough, one thread leads to Alaska and the Yukon Territory. Commonly associated with the gold rush era, sourdough is known both as a pioneer food and as a title for a long-time resident. Less well known is the live culture of microbes, yeasts and bacteria that were responsible for creating the ferment for nutritious bread, pancakes, and biscuits on the trail. Through the lens of sourdough, this study investigates the intersection of microbes and human culture: how microbes contribute taste and texture to baked goods; why sourdough, made from imported ingredients, became a traditional food in the North; and how "Sourdough" grew to signify an experienced northerner. A review of research about sourdough microflora, coupled with excerpts from archival sources, illuminates how human and microbial cultures intertwined to make sourdough an everyday food in isolated communities and mining camps. Mastery of sourdough starter in primitive kitchens with fluctuating temperatures became a mark of accomplishment. Meanwhile, as transient fortune seekers ushered in the gold rush era, experienced Sourdoughs continued to take pride in a common identity based on shared experiences unique to northern living.Introduction -- Chapter 1. Microhistory and microbes -- 1.1. Microhistory -- 1.2. Sourdough microbiology -- 1.2.1. A harvest out of thin air -- 1.2.2. Microbial solidarity in sourdough starter -- 1.2.2.1. Synergy in sugars: carbohydrate non-competition -- 1.2.2.2. Monosaccharides and disaccharides -- 1.2.2.3. Acidic growth requirements -- 1.2.2.4. Antimicrobial byproducts of fermentation -- 1.2.3. Microbial variation and taste -- 1.2.4. Homegrown microbes -- 1.2.5. Location and ingredients -- 1.2.6. Airborne and "flour" borne ingredients -- 1.2.7. Starters through time -- 1.2.8. Sourdough variations -- 1.2.9. Temperature -- Chapter 2: Leavens through time -- 2.1. Sourdough origins -- 2.2. Barm and brewer's yeast in Europe and North America -- 2.2.1. Hop rising -- 2.3. Baker's yeast -- 2.4. Chemical leavens: baking soda and baking powder -- Chapter 3. Sourdough flourishes on the frontier -- 3.1. Sourdough bread and biscuits in the West -- 3.2. Sourdough in the Klondike -- 3.2.1. Sourdough skills -- 3.2.2. Challenges and vicissitudes of camp cooking -- 3.3. Culinary legacy of the Gold Rush -- Chapter 4: The Sourdough moniker -- 4.1. The Trail of sourdough in the West 1867-1897 -- 4.1.1. Sourdough in Eastern newspapers -- 4.2. Sourdough in Western news -- 4.2.1. Sourdough place names -- 4.2.2. Sourdough nicknames -- 4.2.3. Sourdough metaphor -- 4.2.4. Veterans of the West -- 4.3. Sourdough, Cheechako and the Klondike Gold Rush -- 4.3.1. Sourdough in the press 1897-1899 -- 4.3.2. Sourdoughs in the news -- 4.3.3. Time, skill and tenacity -- 4.3.4. Who could become a sourdough -- 4.4 Post-Klondike sourdoughs -- 4.5 Sourdough legacies -- 4.5.1. The sourdough legacy in the West -- 4.5.2. The sourdough legacy in the North -- Conclusion -- Bibliography -- Appendix

Economic analysis of the routes for fulfilment of net-zero energy buildings (NZEBs) in the UK

This paper evaluated the economic implications of developing net-zero energy buildings (NZEBs) for four types of residential houses (i.e. flat, terraced house, semi-detached house, and detached house), across different locations in the UK. Models specific to different locations and loads were created with varying combinations of renewable energy technologies. Houses were further classified as existing ones and new ones, and the latter had an 55% improvement in energy (heat) efficiency compared to the former. A cost-benefit analysis was conducted for each of the potential NZEB designs. Without energy storage, income from renewable technology in existing households can produce a mean net profit between 5-51% of the overall expenditure for NZEB designs. The results will enable policymakers to make informed decisions for the fulfilment of NZEBs in the UK which can potentially play an important role in mitigating greenhouse gas (GHG) emissions and help the UK achieve its climate change targets

A synthesis and analysis of current information and evidence relating to Action 10 of the Smoking Prevention Action Plan (NHS report on youth tobacco cessation and prevention)

The Scottish Government's 2008 document "Scotland's Future is Smoke-Free: A Smoking Prevention Action Plan" (Donnelley RR, 2008) is set within the over-arching policy context of "A Breath of Fresh Air for Scotland" (Scottish Executive, 2004). Both have at their heart an aspiration for a smoke free Scotland. The Smoking Prevention Action Plan sets out a programme of measures and actions with the aim of preventing children and young people from smoking. The main approaches of the action plan are to promote healthy lifestyles and to reduce the attractiveness, availability and affordability of cigarettes to children and young people

Vermont Transportation Energy Profile 2021

Slightly more than one-third of the total energy consumed in Vermont is used for transportation (see Figure E-1). Transportation energy is overwhelmingly derived from fossil fuels, with over 95% coming in the form of gasoline and diesel fuel. Transportation is also the largest source of greenhouse gas (GHG) emissions in the State, accounting for 39.1% GHGs in 2017. Consequently, the 2016 Vermont Comprehensive Energy Plan (CEP) included three goals and nine supporting objectives related to reducing transportation sector energy consumption and GHG emissions (VDPS, 2016). The 2021 Vermont Transportation Energy Profile (“the Profile”) is the fifth installment of a biannual reporting series that evaluates the State’s progress toward achieving these transportation sector targets