Hate Source: White Supremacist Hate Groups and Hate Crime

The relationship between hate group activity and hate crime is theoretically ambiguous. Hate groups may incite criminal behavior in support of their beliefs. On the other hand, hate groups may reduce hate crime by serving as a forum for members to verbally vent their frustrations or as protection from future biased violence. I find that the presence of an active white supremacist hate group chapter is associated with an 18.7 percent higher hate crime rate. White supremacist groups are not associated with the level of anti-white hate crimes committed by non-whites, nor do they form in expectation of future hate crimes by non-whites.hate crime, hate groups, white supremacist

The role of Guanxi on Chinese leadership innovation:the pilot study on the electric motor sector

This research aims to examine the existence and nature of complex business-social relationships in the Chinese context (Guanxi) and evaluate how these relationships influence the behaviors of managers in State-owned Chinese engineering firms. Research on Guanxi is comprehensive though little work investigates internal influences and how internal relationships may mirror or replicate external Guanxi. This study uses a snowball sample of 66 senior managers across the key functional disciplines in typical large Chinese firms and explores how often strategic level problems in the firm are solved through relationships outside, inside or between the companies. Do Guanxi networks penetrate the organization itself and are there relationships that are unique to internal networks? The research finds that problem solving at strategic levels are often through internal and external networks, rather than internal management structures, but also that different problems complexities typically demonstrate unique problem-solving networks. The research identifies three different forms that these relationships take: Internal, inter-firm and hybrid relationship modes. Implications for this work suggest problem solving in Chinese firms is enhanced through cooperation and mutual respect, and likely to be inhibited by traditional Western approaches to management

Laser observations of the moon: Normal points for 1973

McDonald Observatory lunar laser ranging observations for 1973 are presented in the form of compressed normal points and amendments for the 1969-1972 data set are given. Observations of the reflector mounted on the Soviet roving vehicle Lunakhod 2 have also been included

Enzyme Modified Cheese Flavour Ingredients

End of Project ReportEnzyme-modified cheeses (EMCs) are defined as concentrated cheese flavours produced enzymatically from cheeses of various ages and are principally used as an ingredient in processed foods, where they provide a cost-effective alternative to natural cheese. They can be used as the sole source of cheese flavour to intensify an existing cheese taste, or to impart a specific cheese character to a more bland product. Their main applications are in processed cheese, analogue cheese, cheese spreads, snack foods, soups, sauces, biscuits, dips and pet foods. Their main advantages over other cheese flavour ingredients are: low production costs, consistency, high flavour intensity, diverse flavour range, extended shelf- life, low storage costs and increased functionality. EMCs are generated utilising the same flavour pathways that occur in natural cheese ripening i.e. proteolysis, lipolysis and glycolysis. They are not as easy to differentiate as natural cheeses, as they are characterised by flavour and aroma alone as texture is not a factor in EMC production. The relationship of the flavour of EMCs to the flavour of the corresponding natural cheese remains unclear. This is especially true for Cheddar EMC which is commercially available in a range of Cheddar flavours . Despite the fact that a wide range of commercial EMCs are available, there is very little detailed information available regarding their properties or the specific production processes used. The main objective of this research was to build a knowledge base on EMC products and to utilise this to develop a biotechnological process for the production of improved enzyme modified cheeses for use as flavour ingredients. The strategy was to establish quantitative relationships between the compositional, proteolytic and lipolytic parameters and the sensory characteristics of EMCs. This data would then be used to develop a predictive model for flavour development in EMC production and the subsequent generation of an optimised EMC process enabling the generation of a range of cheese flavours from single or multiple substrates.Department of Agriculture, Food and the Marin

Introduction to the special issue on the 50th anniversary of IJHCS

This special issue celebrates the 50th anniversary of the International Journal of Human-Computer Studies (IJHCS), which published its first volume in January 1969. The special issue comprises 15 contributions from a number of experts in Human-Computer Interaction (HCI) and other areas relevant to IJHCS. These contributions are best characterized as ‘landscape papers’, providing insightful analyses about the evolution (i.e., the past, the present and the future) of research areas relevant to IJHCS. The areas covered in this special issue include: the history and scope of the journal; foundational concerns in HCI; critical discussions about the issues surrounding digital living in a variety of areas, from healthcare and cybersecurity to digital games and art; the making of interactive products and services, as seen through the viewpoints defined by research in psychology of programming, end-user development and participatory design; and, finally, the issues associated with adapting to various novel emerging technologies, including automated systems, online personalisation, human augmentations, mixed reality, and sonic interfaces. In this short essay, we introduce the special issue, reflecting on the nature and evolution of the journal, before providing short outlines of each of the contributions to this special issue

Collaborative semantic web browsing with Magpie

Web browsing is often a collaborative activity. Users involved in a joint information gathering exercise will wish to share knowledge about the web pages visited and the contents found. Magpie is a suite of tools supporting the interpretation of web pages and semantically enriched web browsing. By automatically associating an ontology-based semantic layer to web resources, Magpie allows relevant services to be invoked as well as remotely triggered within a standard web browser. In this paper we describe how Magpie trigger services can provide semantic support to collaborative browsing activities

Improving the Quality of Low Fat Cheddar Cheese

End of Project ReportThe aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic, and/or the use of novel starter cultures/bacterial culture adjuncts. The main conclusions were as follows: A 'Moorepark Process' has been established for the production of half-fat Cheddar cheese with improved sensory acceptability. The flavour and texture of half-fat (17% w/w) Cheddar was improved by modification of the cheesemaking procedure and/or ripening conditions and through the use of novel starter cultures and/or bacterial culture adjuncts. Extensive databases have been compiled on: the effects of fat on the compositional, microbiological, biochemical, rheological and sensory properties of, and the yield of, Cheddar cheese. the compositional, biochemical and sensory characteristics of commercial Cheddar cheeses of different fat levels, available on the Irish and UK markets. Reduction in the fat level of Cheddar cheese resulted in a marked deterioration both in texture and flavour due to: increases in cheese hardness and fracture stress, indicating that the cheese became more elastic, tough and less amenable to mastication. a higher ratio of secondary-to-primary proteolysis a reduction in the level of primary proteolysis and an increase in the concentration of hydrophobic peptides which are conducive to bitterness.Department of Agriculture, Food and the Marin