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This study purposes to study the influence of artificial freezing on the liquefaction characteristics of Nanjing sand, as well as its mechanism.

was studied through dynamic triaxial tests by means of the GDS dynamic triaxial system on Nanjing sand extensively discovered in the middle and lower reaches of the Yangtze River under seismic load and metro train vibration load, respectively, and potential hazards of the two loads to the freezing construction of Nanjing sand were also identified in the tests.

The results show that under both seismic load and metro train vibration load, freeze-thaw cycles will significantly reduce the stiffness and liquefaction resistance of Nanjing sand, especially in the first freeze-thaw cycle; the more freeze-thaw cycles, the worse structural behaviors of silty-fine sand, and the easier to liquefy; freeze-thaw cycles will increase the sensitivity of Nanjing sand's dynamic pore pressure to dynamic load response; the lower the freezing temperature and the effective confining pressure, the worse the liquefaction resistance of Nanjing sand after freeze-thaw cycles; compared to the metro train vibration load, the seismic load in Nanjing is potentially less dangerous to freezing construction of Nanjing sand.

The research results are helpful to the construction of the artificial ground freezing of the subway crossing passage in the lower reaches of the Yangtze River and to ensure the construction safety of the subway tunnel and its crossing passage.

The freezing phenomenon of a falling droplet is a frequently encountered phenomenon in various applications, such as spray crystallization, hail formation and artificial snowmaking. Therefore, this paper aims to understand the freezing processes of a falling droplet without and with initial horizontal velocity in a cold space.

The freezing processes of a falling droplet were characterized using a modified enthalpy-based lattice Boltzmann method.

The temperature field, streamlines and freezing process of the falling droplet were investigated and analyzed. The lower part of the droplet was frozen earlier than the upper part. The freezing trend slowed down in the later stage of the freezing process. The droplet shape was related to the initial vertical velocity, nucleation temperature and initial horizontal velocity.

A modified enthalpy-based lattice Boltzmann method is proposed. In the model, the improved pseudo-potential model is used and the radiation is considered. This method was firstly used to simulate the freezing process of a falling droplet. By examining these freezing processes in detail, the freezing trend and the effect factors of droplet deformation and freezing time were obtained, respectively.

This paper aims to study the impacts of groundwater seepage on artificial freezing process of gravel strata, the temperature field characteristics of the strata, and the strata process, closure time and thickness evolution mechanism of the frozen wall.

In this paper several laboratory model tests were conducted, considering different groundwater seepage rate.

The results show that there is a significant coupling effect between the cold diffusion of artificial freezing pipes and groundwater seepage; when there is no seepage, temperature fields upstream and downstream of the gravel strata are symmetrically distributed, and the thickness of the frozen soil column/frozen wall is consistent during artificial freezing; groundwater seepage causes significant asymmetry in the temperature fields upstream and downstream of the gravel strata, and the greater the seepage rate, the more obvious the asymmetry; the frozen wall closure time increases linearly with the increase in the groundwater seepage rate, and specifically, the time length under seepage rate of 5.00 m d⁻¹ is 3.2 times longer than that under no seepage; due to the erosion from groundwater seepage, the thickness of the upstream frozen wall decreases linearly with the seepage velocity, while that of the downstream frozen wall increases linearly, resulting in a saddle-shaped frozen wall.

The research results are beneficial to the optimum design and risk control of artificial freezing process in gravel strata.

This paper describes the development of a computer finite element method (FEM) model for simulating the temporary earthwork support technique, artificial ground freezing. Specifically, ice‐wall thickness growth and ground movement (due to frost heave and thaw settlement) were evaluated with the use of the finite element software package ABAQUS. Other parameters modelled were obtained from a combination of a priori research and invaluable practitioner experience. Simulation results were then compared with measurements obtained from a live field project to assess model accuracy. Output results obtained from the FEM analyses provided demonstrable evidence of the model’s inherent ability to simulate “realistically” the effects of ground freezing analysis process.

Language may be a treasured heritage of small comunities, all that is left to bind them together. It is often a matter of national or regional pride, keeping alive a tongue dead centuries past everywhere else; in an area of the Grisons forty thousand Swiss speak the Latin Romansch, the tongue spoken by the citizens of ancient Rome, and nowhere else in the world is it heard. There are so‐called official languages; in the councils of Europe, it has always been French, which is the official language of the European Economic Community; this means, of course, that all EEC Directives and in due course, judgments of its courts, will be first delivered in French.

The equation of unified knowledge says that S = f (A,P) which means that the practical solution to a given problem is a function of the existing, empirical, actual realities and the future, potential, best possible conditions of general stable equilibrium which both pure and practical reason, exhaustive in the Kantian sense, show as being within the realm of potential realities beyond any doubt. The first classical revolution in economic thinking, included in factor “P” of the equation, conceived the economic and financial problems in terms of a model of ideal conditions of stable equilibrium but neglected the full consideration of the existing, actual conditions. That is the main reason why, in the end, it failed. The second modern revolution, included in factor “A” of the equation, conceived the economic and financial problems in terms of the existing, actual conditions, usually in disequilibrium or unstable equilibrium (in case of stagnation) and neglected the sense of right direction expressed in factor “P” or the realization of general, stable equilibrium. That is the main reason why the modern revolution failed in the past and is failing in front of our eyes in the present. The equation of unified knowledge, perceived as a sui generis synthesis between classical and modern thinking has been applied rigorously and systematically in writing the enclosed American‐British economic, monetary, financial and social stabilization plans. In the final analysis, a new economic philosophy, based on a synthesis between classical and modern thinking, called here the new economics of unified knowledge, is applied to solve the malaise of the twentieth century which resulted from a confusion between thinking in terms of stable equilibrium on the one hand and disequilibrium or unstable equilibrium on the other.

Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.

Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.

Retention of probiotic viability at a level of >10⁶ cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.

Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

Those who move among the people with their eyes open will not doubt that the number of non‐smokers is increasing, but mostly among older adults. Sales of cigarettes, despite the ban on advertising and the grim warning printed on packets, do not reflect this however, which can only mean that those who still smoke are the heavy smokers. This is a bad sign; as is the fact that youngsters, including a high percentage of those at school, openly flaunt the habit. The offence of using tobacco or any other smoking mixture or snuff while handling food or in any food room in which there is open food (Reg. 10(e)), remains one of the common causes of prosecutions under the Food Hygiene Regulations; it has not diminished over the years. The commonest offenders are men and especially those in the butchery trade, fishmongers and stall‐holders, but, here again, to those who move around, the habit seems fairely widespread. Parts of cigarettes continue to be a common finding especially in bread and flour confectionery, but also in fresh meat, indicating that an offence has been committed, and only a few of the offenders end up in court. Our purpose in returning to the subject of smoking, however, is not to relate it to food hygiene but to discuss measures of control being suggested by the Government now that advertising bans and printed health warnings have patently failed to achieve their object.

The long interval between the last abortive attempt to negotiate entry to the European Economic Community and the present time, when, if we read the signs aright, the atmosphere is more favourable, seems to have been a period of reflection for great numbers of people. Nothing has changed politically; “getting into Europe” is the official policy of both Government and Opposition, but many of the so‐called Marketeers are now ready to admit to there being problems. What has emerged, however, in the last year or two is that to the British people, the Common Market is not a political question; there are probably as many against it in both camps; big business remains for it, but the spate of letters in the correspondence columns of newspapers from people who, having had time to think, expressing misgivings, cannot have escaped observation by the policy‐makers. A few politicians confess to having second thoughts, mainly from concern at the price the British public may be called upon to pay.

Without aspiring to emulate Robert Browning's song thrush, we venture to repeat an admonition on smoking in the food trade of almost a decade ago. (The Smoking Habit, 1962, BFJ, 64, 79). The first time it coincided with a little research we had undertaken, which later saw the light of day epitomized in article form and was enthusiastically (sic) commented upon in sections of the press and then died as if it had never been born. (Tobacco and Lung Cancer, 1965, Med. Offr., 2955, 148). Now, it coincides with the most concentrated, officially inspired, campaign, so far, mounted against the evils of smoking. The most striking fact about all these national efforts every few years is the lack of success in real terms. A marketing organization achieving such poor results would count it a costly failure. It would be unfair to say that none have given up, but with a habit so ingrained, determination is required and in many, if not most, of those able to refrain, the craving is so great that they are smoking again within a week or so. Overall, the smoking population is enormous, including, as it does, girls and women‐folk. Once, it was undignified for a woman to be seen smoking. We recall a visit by Queen Mary to the village Manor House, just after the First War; she was an expert in antique furniture and came to see the manor's collection. When Her Majesty asked for a cigarette, the village rang with astonishment for days. Nothing as amazing had happened since Cavaliers and Roundheads tethered their horses beneath the three great poplars which stood on the green. “Queen Mary! 'er smokes!”