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The objective of the current study was to determine if stereotypical perceptions of women as managers existed among men and women in two different cultural settings, the…
The objective of the current study was to determine if stereotypical perceptions of women as managers existed among men and women in two different cultural settings, the U.S. and Chile. Using the Women as Managers Scale (WAMS), 412 participants from the U.S. and Chile responded to questions about their perceptions of women performing managerial roles and tasks. Gender and culture effects were identified at both the multivariate and univariate levels.1 The results showed that male subjects in both cultures had more stereotypical and negative perceptions of women as managers than did female subjects, and the U.S. participants (both male and female) had more positive and less stereotypical perceptions of women as managers than the Chilean participants. Implications for research and practice in cross‐cultural and international management are discussed.
This paper examines attitudes toward women managers in Chile (n=194) and the USA (n=218) using the women as managers scale (WAMS) and a Spanish version of WAMS developed…
This paper examines attitudes toward women managers in Chile (n=194) and the USA (n=218) using the women as managers scale (WAMS) and a Spanish version of WAMS developed for this study. Across both cultures, two coherent measures were labeled “acceptance” and “ability”. No cultural differences in the acceptance of women as managers were discovered. The differences in acceptance were divided solely according to sex. There were differences in the perceived ability of women managers for both the sex and culture variables. The paper then compares the impact of the sex and culture variables. Results show that sex explained approximately three times more variance than culture. These findings can inform both the expatriate woman manager who is likely to encounter friction in interactions with males in many cultures and the human resource manager interested in improving the success of women managers working overseas.
This paper gives a review of the finite element techniques (FE) applied in the area of material processing. The latest trends in metal forming, non‐metal forming, powder…
This paper gives a review of the finite element techniques (FE) applied in the area of material processing. The latest trends in metal forming, non‐metal forming, powder metallurgy and composite material processing are briefly discussed. The range of applications of finite elements on these subjects is extremely wide and cannot be presented in a single paper; therefore the aim of the paper is to give FE researchers/users only an encyclopaedic view of the different possibilities that exist today in the various fields mentioned above. An appendix included at the end of the paper presents a bibliography on finite element applications in material processing for 1994‐1996, where 1,370 references are listed. This bibliography is an updating of the paper written by Brannberg and Mackerle which has been published in Engineering Computations, Vol. 11 No. 5, 1994, pp. 413‐55.
Gives a bibliographical review of the finite element methods (FEMs) applied for the linear and nonlinear, static and dynamic analyses of basic structural elements from the…
Gives a bibliographical review of the finite element methods (FEMs) applied for the linear and nonlinear, static and dynamic analyses of basic structural elements from the theoretical as well as practical points of view. The range of applications of FEMs in this area is wide and cannot be presented in a single paper; therefore aims to give the reader an encyclopaedic view on the subject. The bibliography at the end of the paper contains 2,025 references to papers, conference proceedings and theses/dissertations dealing with the analysis of beams, columns, rods, bars, cables, discs, blades, shafts, membranes, plates and shells that were published in 1992‐1995.
Shape memory alloys are a fascinating class of materials because they combine both structural and functional properties. These properties strongly depend on temperature…
Shape memory alloys are a fascinating class of materials because they combine both structural and functional properties. These properties strongly depend on temperature. One consequence of this dependency yields the characteristic shape‐memory effect: shape memory alloys can recover processed reference configurations after significant plastic deformations simply upon a change of temperature. For real materials, such processes incorporate characteristic hysteresis. This paper aims at an understanding of these materials from an atomistic point of view.
2D molecular‐dynamics (MD) simulations describing a chain consisting of 32 linked Lennard‐Jones crystals are presented. The crystals consist of nested lattices of two atom species. Distinct lattice structures can be identified, interpreted as austenite and (variants of) martensite. Temperature and/or load‐induced phase transitions between these configurations are observed in MD simulations. Previously, the thermal equation of state of one isolated crystal was investigated and its phase stability was discussed in detail. In the multi‐crystal chain considered in the present paper, individual crystals contribute collectively to the thermo‐mechanical behavior of the assembly.
The paper presents the results of numerical experiments with this polycrystalline chain under strain‐, load‐ and/or temperature‐control. The results show that with the assumption of simple Lennard‐Jones potentials of interaction between atoms in individual crystals and linking these crystals allows to reproduce the features associated with the fascinating behavior of shape memory alloys, including pseudo‐plasticity, pseudo‐elasticity and the shape memory effect.
Owing to the special setup chosen, interfaces are missing between adjacent crystals in the chain assembly. The paper shows that in this situation load‐induced austenite/martensite transitions do not exhibit hysteresis in tension/compression cycles. This observation indirectly supports mesoscopic‐level work in the literature which explicitly introduces interface energy to model such hysteresis.
This paper gives a review of the finite element techniques (FE)applied in the area of material processing. The latest trends in metalforming, non‐metal forming and powder…
This paper gives a review of the finite element techniques (FE) applied in the area of material processing. The latest trends in metal forming, non‐metal forming and powder metallurgy are briefly discussed. The range of applications of finite elements on the subjects is extremely wide and cannot be presented in a single paper; therefore the aim of the paper is to give FE users only an encyclopaedic view of the different possibilities that exist today in the various fields mentioned above. An appendix included at the end of the paper presents a bibliography on finite element applications in material processing for the last five years, and more than 1100 references are listed.
“All things are in a constant state of change”, said Heraclitus of Ephesus. The waters if a river are for ever changing yet the river endures. Every particle of matter is…
“All things are in a constant state of change”, said Heraclitus of Ephesus. The waters if a river are for ever changing yet the river endures. Every particle of matter is in continual movement. All death is birth in a new form, all birth the death of the previous form. The seasons come and go. The myth of our own John Barleycorn, buried in the ground, yet resurrected in the Spring, has close parallels with the fertility rites of Greece and the Near East such as those of Hyacinthas, Hylas, Adonis and Dionysus, of Osiris the Egyptian deity, and Mondamin the Red Indian maize‐god. Indeed, the ritual and myth of Attis, born of a virgin, killed and resurrected on the third day, undoubtedly had a strong influence on Christianity.
Other concentrated milk products are evaporated or condensed milks. These do serve as direct substitutes for the original, simply by the restoration of the original amount of water content. Large shipments of these products are going forward regularly from Canada and the United States to Great Britain. The next logical step in the process is the complete dehydration into powdered form. This has been an expanding industry in recent years. Milk in powdered form occupies only about one‐quarter of the space taken by evaporated milk and approximately one‐eleventh of the volume of the original fluid milk. Experiments are now under way in Canada to make further economies. Dried milk is usually packed in tins or small containers, in loose powder form. Half a ton of milk was recently sent from Ontario to Great Britain in the form of solid blocks, packed in large cartons. If these experiments are successful further important economies in shipping space will result. The drying of eggs has until last year only been incidentally carried on in this continent, and industries using dried eggs have depended upon China for their supply. The cutting off of this source and spectacular demand for military use and overseas shipment have resulted in a tremendous increase in output. In 1939 the United States egg‐drying industry prepared only 10 million pounds of dried egg products. By 1941 this had been increased to 45 million pounds, and it has been estimated that output in 1942 will reach 150 million pounds. Some fear has been expressed that the present expansion in the industry will have severe repercussions, when conditions of normal supply and demand are restored after the war. It should be noted, however, that production of this year's quota will involve operation of the plants twenty‐four hours a day throughout the year and that the industry can go back to a peacetime operation with an eight‐hour day and a four‐month season. On this basis output would be only 17 million pounds per annum, or slightly larger than pre‐war consumption in the United States. Egg drying in Canada has also begun to expand. During 1941 we delivered 15 million dozen eggs to Great Britain. These eggs were shipped in the shell, and owing to shipping delays their condition upon arrival was not always satisfactory. Egg deliveries to Great Britain in 1942 are expected to reach 45 million dozen eggs, and since February 7th all of these have been shipped in the dried form. Although the drying capacity in Canada has been sharply increased it is not yet capable of handling all the eggs available at the period of peak production and the surplus eggs are being packed for future processing. While there has been a substantial growth in the processing of milk and eggs by dehydration, the industry which has received the greatest publicity and aroused most public interest is the dehydration of vegetables. During the World War of 1914–18 a substantial quantity of dehydrated vegetables was prepared and shipped to Europe, primarily for the use of United States armed forces. These were not popular; in general they tasted like anything but vegetables, and the kindest description of their flavour was that it resembled hay. The industry died away at the end of the war almost as rapidly as it had risen. The last few years, however, have seen a revival of interest and of operation in the dehydrated vegetable industry. This revival has, curiously enough, been based upon discoveries made in research for a rival, the quick‐frozen food industry. In the earlier days of the latter industry the same problem of hay‐like flavour arose. Research indicated that this was due to activity of enzymes—those curious biological catalysts present in all living matter without which the chemical changes necessary for its existence could not take place. It was discovered by pioneers in the frozen food industry that a pre‐heating or “blanching” process immediately prior to freezing prevented activity of the enzymes during the period when the food remained frozen. As a result of the lack of chemical change the flavour remained unaffected. It is thus against the background of this research rather than as a result of immediate war demands that the dehydrated vegetable industry has so far had its development. For a number of years the industry in the United States has been slowly growing, and a survey conducted last year by the United States Department of Commerce indicated that fifteen commercial plants produced slightly less than 5 million pounds of dehydrated vegetables in 1940. Nearly two‐thirds of the output was in the form of powders to be used for seasoning, including such highly flavoured vegetables as onions, celery and red peppers. The remainder of the output was either in the form of mixed vegetables which, combined with animal protein and flavourings, make up the now familiar packaged soups. There has also been, however, a relatively substantial volume of production for dehydration and use in the form of the original vegetable. One company in fact has specialised in the production of potato shreds which permit the preparation of mashed potatoes in five minutes. The greater part of the output was purchased by hotels, restaurants and other large organisations where convenience in use was a major factor. The direct sale to individual consumers was only in the preliminary stages. The increased demand for food products in the United States, both for the armed forces and for shipment abroad under “lease‐lend,” has aroused an intense interest in the industry. The United States Department of Agriculture announced at the beginning of June a programme of technical assistance and priorities on materials for food processors desirous of converting their plants. Compared with the fifteen plants producing 5,000,000 pounds in 1940, there are now reported to be 113 companies operating dehydration plants, with an aggregate annual production of 125,000,000 pounds. Potential demand may be measured by the fact that if dehydrated potatoes were served to the men in the United States army only once a week it would require 7 million pounds of finished product per annum of this vegetable alone. The types of dehydrated vegetables most in demand are potatoes, onions, cabbages, carrots, beets and tomatoes. The important factor in all these products is quality. Dehydration is not a process for getting rid of second‐grade products. One successful operator has found that green peas for dehydration should be of approximately the same quality as those used for quick‐freezing, and must be better than the average quality of peas canned. If the product is to be restored to anything like palatable flavour and texture the flavour must be there to begin with. During recent months the Canadian Government has been actively encouraging experimental work in the dehydration of vegetables.
This paper gives a bibliographical review of the finite element methods (FEMs) applied to the analysis of ceramics and glass materials. The bibliography at the end of the…
This paper gives a bibliographical review of the finite element methods (FEMs) applied to the analysis of ceramics and glass materials. The bibliography at the end of the paper contains references to papers, conference proceedings and theses/dissertations on the subject that were published between 1977‐1998. The following topics are included: ceramics – material and mechanical properties in general, ceramic coatings and joining problems, ceramic composites, ferrites, piezoceramics, ceramic tools and machining, material processing simulations, fracture mechanics and damage, applications of ceramic/composites in engineering; glass – material and mechanical properties in general, glass fiber composites, material processing simulations, fracture mechanics and damage, and applications of glasses in engineering.