Variations in race relations: Sporting events for native peoples in Canada

Four native sporting practices from different parts of Canada-the Arctic Winter Games and the Northern Games from northern Canada, and the Native Sport and Recreation Program and the All-Indian Sport System from southern Canada--are analyzed within the broader context of race relations in Canada (which differentially shape, and are shaped by, the “practical consciousness” of native peoples). Within these race relations, native participants are facilitated to different degrees in sport. The Inuit and Dene of northern Canada demonstrate an ability to reshape opportunities for sport in ways which address their needs, even when they are not directly in control of the event. Meanwhile, native peoples\u27 in southern Canada, even when they are directly in control of the event, tend to largely reproduce the dominant eurocanadian-derived system of sport, along with government-created definitions of race

Translucency of Human Dental Enamel

Translucency of human dental enamel was determined by total transmittance of wavelengths from 400 to 700 nm. The transmission coefficient at 525 nm was 0.481 mm-1. Total transmission of light through human dental enamel increased with increasing wavelength. Human tooth enamel is more translucent at higher wavelengths. The translucency of wet human enamel and enamel after dehydration was also measured by total transmittance. The transmission coefficient at 525 nm decreased from 0.482 to 0.313 mm-1 after dehydration and was reversed on rehydration. The decrease in translucency occurred as a result of the replacement of water around the enamel prisms by air during dehydration.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/68115/2/10.1177_00220345810600100401.pd

Finite temperature theory of the trapped two dimensional Bose gas

We present a Hartree-Fock-Bogoliubov (HFB) theoretical treatment of the two-dimensional trapped Bose gas and indicate how semiclassical approximations to this and other formalisms have lead to confusion. We numerically obtain results for the fully quantum mechanical HFB theory within the Popov approximation and show that the presence of the trap stabilizes the condensate against long wavelength fluctuations. These results are used to show where phase fluctuations lead to the formation of a quasicondensate.Comment: 4 pages, 3 figure

Crustal structure beneath western and eastern Iceland from surface waves and receiver functions

We determine the crustal structures beneath 14 broad-band seismic stations, deployed in western, eastern, central and southern Iceland, using surface wave dispersion curves and receiver functions. We implement a method to invert receiver functions using constraints obtained from genetic algorithm inversion of surface waves. Our final models satisfy both data sets. The thickness of the upper crust, as defined by the velocity horizon Vs= 3.7 km s−1, is fairly uniform at ∼6.5–9 km beneath the Tertiary intraplate areas of western and eastern Iceland, and unusually thick at 11 km beneath station HOT22 in the far south of Iceland. The depth to the base of the lower crust, as defined by the velocity horizon Vs= 4.1 km s−1 is ∼20–26 km in western Iceland and ∼27–33 km in eastern Iceland. These results agree with those of explosion profiles that detect a thinner crust beneath western Iceland than beneath eastern Iceland. An earlier report of a substantial low-velocity zone beneath the Middle Volcanic Zone in the lower crust is confirmed by a similar observation beneath an additional station there. As was found in previous receiver function studies, the most reliable feature of the results is the clear division into an upper sequence that is a few kilometres thick where velocity gradients are high, and a lower, thicker sequence where velocity gradients are low. The transition to typical mantle velocities is variable, and may range from being very gradational to being relatively sharp and clear. A clear Moho, by any definition, is rarely seen, and there is thus uncertainty in estimates of the thickness of the crust in many areas. Although a great deal of seismic data are now available constraining the structures of the crust and upper mantle beneath Iceland, their geological nature is not well understood

High Pressure Processing of Dairy Foods

End of Project ReportThe term High Pressure Processing (HPP) is used to describe the technology whereby products are exposed to very high pressures in the region of 50 - 800 MPa (500 - 8000 Atmospheres). The potential application of HPP in the food industry has gained popularity in recent years, due to developments in the construction of HPP equipment which makes the technology more affordable. Applying HPP to food products results in modifications to interactions between individual components, rates of enzymatic reactions and inactivation of micro-organisms. The first commercial HPP products appeared on the market in 1991 in Japan, where HPP is now being used commercially for products such as jams, sauces, fruit juices, rice cakes and desserts. The pioneering research into the application of HPP to milk dates back to the end of the 19th century. Application of HPP to milk has been shown to modify its gel forming characteristics as well as reducing its microbial load. HPP offers the potential to induce similar effects to those generated by heat on milk protein. Recent reports have also indicated that HPP could accelerate the ripening of cheese. Much of the Irish cheese industry is based on the production of Cheddar cheese, the ripening time for which can vary from 4 - 12 months or more, depending on grade. A substantial portion of the cost associated with Cheddar manufacture is therefore attributed to storage under controlled conditions during ripening. Thus, any technology which may accelerate the ripening of Cheddar cheese while maintaining a balanced flavour and texture is of major economic significance. While food safety is a dominant concern, consumers are increasingly demanding foods that maintain their natural appearance and flavour, while free of chemical preservatives. HPP offers the food industry the possibility of achieving these twin goals as this technology can lead to reduced microbial loads without detrimentally effecting the nutritional or sensory qualities of the product. The development of food ingredients with novel functional properties offers the dairy industry an opportunity to revitalise existing markets and develop new ones. HPP can lead to modifications in the structure of milk components, in particular protein, which may provide interesting possibilities for the development of high value nutritional and functional ingredients. Hence these projects set out to investigate the potential of HPP in the dairy industry and to identify products and processes to which it could be applied.Department of Agriculture, Food and the Marin

What's wrong with the scrum laws in rugby union? - Judgment, truth and refereeing

Officiating and the role of officials in sport are crucial and often decisive factors in sports contests. Notable contributions in philosophy of sport include Collins (2012), Russell (1997; 1999), McFee (2011) & Mumford (2006) have brought a sharp philosophical focus to highlight that justice and desert of sport contests, in part, rely on officiating truths (performances) that arise from an appropriate admixture of epistemic (judgments) and metaphysical (actions) ingredients. This paper provides a rigorous and original philosophical analysis of the problems of obeying the rules and of applying the rules of sport. The paper focuses on a particular phase of play in rugby union, namely the scrum. It is fair to say that the scrum has become a focus of criticism and bewilderment. Elite televised rugby is damaged as a spectacle because too much time is wasted setting and re-setting scrums. Furthermore, our trust in the fairness of games is eroded because the scrum is a ‘lottery’ when it comes to officiating. In this paper, we identify two fundamental structural problems which contribute to the scrum controversy. First, drawing on Mumford (2006) and Collins (2012) we argue that officials cannot make reliable judgments about scrums because they cannot see what they need to see. Secondly, we argue that players cannot follow the laws of the scrum even if they have a strong desire to do so. Laws which can’t be followed are, according to Fuller (2000) defective. Consequently, the scrum is not only potentially dangerous but also flawed in terms of its capacity to actualize an intended part of the game

The Muonium Atom as a Probe of Physics beyond the Standard Model

The observed interactions between particles are not fully explained in the successful theoretical description of the standard model to date. Due to the close confinement of the bound state muonium ($M = \mu^+ e^-$) can be used as an ideal probe of quantum electrodynamics and weak interaction and also for a search for additional interactions between leptons. Of special interest is the lepton number violating process of sponteanous conversion of muonium to antimuonium.Comment: 15 pages,6 figure

WTO accession, the changing competitiveness of foreign-financed firms and regional development in Guangdong of southern China

This paper investigates the changing competitiveness of foreign-financed manufacturing firms and its implications for regional development in Guangdong province of southern China in the run-up to World Trade Organization (WTO) accession. It is argued that transnational corporations (TNCs) and some competitive, large-scale, locally-funded firms in Guangdong will triumph after WTO accession. The crowding-out process of small and medium sized enterprises (SMEs) in Guangdong will be accelerated in the near future, as they are competing directly with TNCs, and as their competitive advantages are diminishing, due to bureaucratic red tape and the rigorous enforcement of new government policies. Due to close business linkages with local privately-funded firms, the competitiveness and vitality of foreign-financed enterprises will have profound long term effects on the economic development of Guangdong, before and after WTO accession