Review. William D. Davies & Stanley Dubinsky (eds.), New horizons in the analysis of control and raising (Studies in Natural Language & Linguistic Theory 71). Dordrecht: Springer, 2007. Pp. x+347.

This article is a review of William D. Davies & Stanley Dubinsky's "New horizons in the analysis of control and raising" (Studies in Natural Language & Linguistic Theory 71)

Cooking patties from a frozen state, endpoint temperature, and post-cookery chilling affect internal and external color and cooking losses in ground beef patties

To determine the effects of cooking state (frozen vs. thawed), endpoint temperature (65.5 vs. 73.9°C), and post-cookery chilling on color of ground beef patties, 85% coarse-ground beef was purchased and ground through a 9.5-mm plate, formed into 115-g patties, and crust frozen before 4 patties were vacuum packaged and stored at -10 °C. Packages were either thawed in a water bath for 2 h prior to cooking or cooked directly from frozen. Within each package, patties were weighed before being cooked to their assigned temperature (65.5 or 73.9oC) and either allowed to cool at room temperature on paper plates or placed in a plastic baggie and submerged in an ice water bath. Patty temperature was monitored at 0, 1, 5, 10, 15, and 30 min post-cooking, and patties were reweighed to calculate cook loss percentage before external and internal instrumental color (L*, a*,and b*) was measured on each patty. Patties cooked from frozen, to 73.9°C, or cooled at room temperature had greater (P \u3c 0.05) cooking losses than those cooked from a thawed state, to 65.5°C, or cooled in an ice bath, respectively. External color of patties cooked from a thawed state was lighter (greater L*; P \u3c 0.05), redder (greater a*; P \u3c 0.05), and more yellow (greater b*; P \u3c 0.05) than those cooked from frozen. Moreover, L*, a*, and b* values were greater (P \u3c 0.05) for the surface of patties cooked to 65.5 than 73.9°C, whereas L*, a*, and b* values were greater (P \u3c 0.05) externally for patties cooled in an ice bath than those cooled at room temperature. Internally, patties cooked from frozen, cooked to 65.5°C, or cooled in an ice bath were lighter (P \u3c 0.05) than those cooked from a thawed state, cooked to 73.9°C, or cooled at room temperature, respectively. Patties cooked to 65.5°C from a thawed state had the greatest (P \u3c 0.05) internal a* and b* values, whereas frozen patties cooked to 73.9°C had the least red and yellow (P \u3c 0.05) internal color. Moreover, thawed patties cooked and chilled in an ice bath were redder (P \u3c 0.05) internally than other cooking state × cooling method combinations. It was expected that cooking to 65.5°C would result in redder internal cooked color, but persistent redness was also observed when patties were cooked from a thawed, rather than frozen, state and when cooled in an ice bath

Proprietary relief in Boardman v Phipps

The extent to which acquisitive breaches of fiduciary obligation trigger a constructive trust remains one of the most difficult and controversial issues in equity and the law of restitution

Workshop Summary: Experiment

A summary of experimental results from the Pentaquark 2004 Workshop held at the SPring-8 facility in Japan is given. New results from the LEPS collaboration are highlighted, and older results are reviewed. Non-observations are also discussed in light of theoretical estimates of possible $\Theta^+$ production mechanisms. The problem of the narrow width and the parity of the $\Theta^+$ are explored and point to future experimental work that is needed.Comment: 8 pages, no figures, proceedings of the Pentaquark 2004 Workshop held at SPring-8 (Japan), July 200

Five a Day

Musings on how we can best provide students with assessment opportunities

Experimental Search for Pentaquarks

The experimental evidence for pentaquarks, both old an new, is discussed. Constraints due to $K^+N$ scattering data from previous decades is first reviewed, followed by experiments with positive evidence and those with null results. Finally, the problem of the narrow width of the Theta+ pentaquark is discussed, along with theoretical implications.Comment: Review article for Progress in Particle and Nuclear Physics (34 pages

\u3cem\u3eBarney v. Smith (MD 1819) \u3c/em\u3e Congressman versus the Commodore

A historical outlook on the events surrounding the Barney v. Smith Case. The Article discusses the impact of the French and British conflict on United States trade, as well as some of the measures taken by the United States in order to insulate themselves from the adverse fiscal impacts on the economy due to this conflict. Also discussed are the key individuals involved in the case and their intertwining relationships. There is a comprehensive breakdown on the attorney’s arguments and subsequent judicial holding