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The aim of this paper is to review, briefly and selectively, some highlights of the progress made in the development of damping materials technology for vibration control, in the past two decades, with particular emphasis on the developments sponsored by the US Air Force Materials Laboratory at Wright‐Patterson Air Force Base.

In the last two decades Ontario’s universities have been experiencing major financial and administrative re-structuring resulting in decision-making challenges, specifically in relation to a decreasing focus on ethical leadership and good governance. Ethical decision-making in Ontario universities is multifaceted because of the variety and complexity of demands placed on the senior administrative units and the bicameral structure of many universities, which is composed of a Board of Governors and a Senate. The authors propose approaches to improve ethical leadership and governance that focus on servant leadership, reflection, and stewardship within the bicameral process to support greater trust amongst elected and appointed senior decision-makers in Ontario’s university sector.

ALTHOUGH the University of Southampton has had an independent existence for ten years it has roots going back almost a century in the Hartley Institute. An early pioneer in aeronautics, F. W. Lanchester received his technical training in Southampton and the first of the new engineering buildings at the university has been called after him.

The purpose of this study is to explore the definition of local food through the concept of perceived proximity in order to improve the understanding of food locality and to propose a new framework for analysis.

The paper presents an exploratory research through 32 semi-structured interviews with six agri-food industry stakeholders carried out in Quebec, Canada. Thematic analysis is used to identify the main dimensions of the proximity of a local food. A conceptual framework based on the results is presented.

The results suggest that local food can be defined according to nine dimensions of proximity: geographic, process, price, identity, relational, functional, cultural, access and experiential.

This study allows the concept of local food to be broken down into a constellation of perceived proximities and expands the understanding of the differences in the perception of food locality.

The study aims to define a research agenda for creating resource-efficient supply chains (RESCs) by identifying and analysing their key characteristics as well as future research opportunities.

We follow a systematic review method to analyse the literature and to understand RESC, taking a substantive theory approach. Our approach is grounded in a specific domain, the agri-food sector, because it is an intensive user of an extensive range of resources.

The review shows that works of literature has looked at the use of resources primarily from the environmental impact perspective. There is a need to explore whether or not and how logistics/supply chain decisions will affect the overall configuration of future food supply chains in an era of resource scarcity and depletion and what the trade-offs will be.

The paper proposes an agenda for future research in the area of RESC. The framework proposed along with the key characteristics identified for RESC can be applied to other sectors.

Our research should facilitate further understanding of the implications and trade-offs of supply chain decisions taken on the use of resources by supply chain managers.

The paper explores the interaction between supply chains and natural resources and defines the key characteristics of RESC.

The purpose of this paper is to present a novel numerical method to solve incompressible flows with natural and mixed convections using pseudo‐compressibility formulation.

The present method is derived using the framework of Harten Lax and van Leer with contact (HLLC) method of Toro, Spruce and Spears, that was originally developed for compressible gas dynamics equations. This work generalizes the algorithm described in the previous paper to the case where heat transfer is involved. Here, the solution of the Riemann problem is approximated by a three‐wave system.

A few test cases involving incompressible laminar flows inside 2D square cavity for various Rayleigh and Reynolds numbers are considered for validating the present method. The computed results from the present method are found to be quite promising.

Although pseudo‐compressibility formulation has been found to have superior performance and has the potential to have numerical treatments similar to compressible flow equations, only two numerical methods have been applied so far; namely Jameson method and Roes flux difference splitting method. A new sophisticated numerical method, following the framework of HLLC method, is derived and implemented for solving pseudo‐compressibility‐based incompressible flow equations with heat transfer.

The flow development and heat transfer in a differentially heated cavity containing a non‐Newtonian fluid is studied using CFD techniques. Investigations are made for a fluid obeying a power‐law type behaviour, for a nominal Rayleigh number of 10⁵. Both dilatant and pseudoplastic regimes are considered and the Nusselt number is obtained for a range of power‐law index values. The results, given in a graphical and tabular form, suggest that deviations from Newtonian stress‐strain behaviour can lead to large changes in overall heat transfer. These changes are due to the behaviour of the wall boundary layers. In the dilatant, or shear‐thickening regime, the isothermal wall layers are thick and slow‐moving; as a consequence, buoyancy induced flow affects the whole of the cavity volume. In contrast, the pseudoplastic (or shear‐thinning) regime leads to thin, fast‐moving wall layers whose effect does not propagate to the core of the cavity which remains stagnant. This behaviour, which is directly attributable to the local value of the fluid viscosity, causes the average Nusselt number to decrease with the power‐law index, n. Pseudoplastic fluids are therefore better at conducting heat than Newtonian fluids, and conversely dilatant fluids are worse. The information contained in this paper is of general interest to workers in heat transfer, but is more specifically relevant to researchers in non‐Newtonian fluids. Example applications include biotechnology, where close temperature control of bio‐cultures in enclosed vessels is required, the food processing industry, the metals casting industry and areas where heat transfer in fine suspensions is required.