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The investigation here reported was undertaken to determine certain physical principles and their application to dehydration problems in general. The project was not carried to the point where it was possible to consider the modifications necessary for the different varieties of fruits and vegetables. Factors leading to the deterioration of dehydrated products and the relation which the condition of the fresh material may bear to this deterioration are important phases of the problem not here considered. Spoilage of raw food is due principally to the growth of moulds and bacteria. This growth does not occur when the soluble solids are sufficiently concentrated through the reduction, by drying or by other means, of the water present in foods. Even if they are not killed, the moulds and bacteria remain dormant and harmless in the absence of a suitable medium for their growth. Changes in composition, flavour and appearance, however, may also be brought about by the action of the enzymes present in practically all foodstuffs. As these natural catalytic bodies are not always inactivated by the treatment which stops mould and bacterial action they must be considered in working out methods of dehydration. The outstanding advantage of drying as a method of preserving foods is that the weight and bulk of the products are greatly reduced, thus making possible economy in storage and transportation. The production cost of dehydration compares favourably with that of canning. Dried fruits and vegetables are almost as convenient for use in the home as the fresh products. They need no peeling or other preliminary treatment, and soaking and cooking can often be combined. Only the quantity required need be used when the package is opened; the rest will keep in good condition for a reasonable time. “Dried,” “sun‐dried,” “evaporated” and “dehydrated” are the terms most commonly used to describe dried products. Dried indicates drying by any means; sun‐dried indicates drying without artificial heat; and evaporated implies the use of artificial heat. Evaporated refers more particularly to the use of artificial heat in driers depending for their air circulation on natural draught, while dehydrated implies mechanical circulation of artificial heat. The commercial dehydration of fruits has reached a more advanced stage of development than has the commercial dehydration of vegetables, owing largely to the fact that the public is familiar with sun‐dried and evaporated fruits, whereas it knows comparatively little about dried vegetables. During the World War 8,905,158 lbs. of dehydrated vegetables, divided as follows, were shipped to the United States Army overseas: Potatoes, 6,437,430lbs.; onions, 336,780; carrots, 214,724; turnips, 56,224; and soup mixture, 1,860,000. In the years immediately following 1919 the drying of vegetables declined rapidly, and for the last 10 years or more production has been compartively small. To be successful, a dehydration plant must be built where fresh materials are plentiful and reasonable in price. A diversity of products makes possible an operating season long enough to keep the overhead expenses down to the minimum. The products dried, however, should be limited to those for which a ready market exists. The only satisfactory method of operating is to contract for a sufficient acreage to take care of the needs of a plant at a price which will permit both the grower and the drier to make a profit. Material to be dried must be carefully sorted so as to be free of mould, decay and other defects that would lower the grade of the finished product. The stone fruits (apricots, peaches, cherries and plums) must be sufficiently firm to permit mechanical pitting without tearing. Where they are prepared by manual labour they must not be so soft as to stick to the trays. Apples and pears must not be so soft as to crush in the coring and peeling machines. Berries, cranberries and grapes are usually dried whole. Fruit that needs trimming must be avoided, as it not only adds to the cost of operation, but also lowers the grade of the final product. Vegetables, such as beans (snap), cabbage, carrots, celery, corn, parsnips, potatoes, pumpkin, spinach, squash and turnips, are sliced, shredded, diced or cut in desired pieces before drying. Dehydration does not improve the quality of fresh fruits or vegetables, nor does it provide for the satisfactory use of unsound products. At best the process can only conserve the original constituents of the foods, minus replaceable water. Careful handling reduces labour and waste. Bruised tissue is especially susceptible to discolouration and decay. Individual pieces prepared from good stock are more uniform and attractive than those from heavily trimmed stock. Raw materials should be as carefully washed and cleaned for dehydration as for table use. Much of the washing machinery used in canning is suitable for use in dehydration plants. A rotary cylindrical washer equipped with a water‐spraying system is very satisfactory for washing many types of products. Soft or easily broken fruits and vegetables may be washed by passing the trayed material between several sprays of cold water. The segregation of fresh fruits and vegetables according to size facilitates both the preparatory handling and the drying. One type of grader consists of a perforated metal plate, 3 by 10 feet, or larger. The perforations are in sections of varying size, and the plate is inclined and mechanically agitated in order to insure an even flow of the material in one direction. The product is separated according to size by being passed through the perforations. Perforated plates are also used in stacks. Several plates, each stamped with holes of a uniform size, the holes varying in size with each plate, are set one above the other, with 6 inches or more between plates. They are arranged so that the holes are progressively smaller from top to bottom. Another grader sorts out easily rolling materials according to diameter. As a mechanically driven cable rolls the materials along an opening that increases in width, the product falls through and is collected according to size. A grader based on the same principle passes the product down a chute the floor of which consists of rollers placed at increasingly greater distances apart. As the product rolls along the chute it is separated in progression according to size.

The main goal of the one semester long intervention for first-year Bachelor of Social Services students was to enable them to increase their awareness of a variety of cultures and practices encountered in social pedagogical work and to support the development of their ability to interact empathically with clients.

The aim of this article is to describe an educational intervention focused on teaching Qualified Empathic skills to social work students in higher education at Metropolia University of Applied Sciences in Finland. We introduce the concept of Qualified Empathy to describe professional empathic working skills and define it as: Qualified Empathy requires compassion for empathic action and it includes the ability for professional self-reflection, emotional skills and a healthy set of boundaries. Qualified Empathy encompasses the ability to tell the difference between sympathy and empathy, as it includes the capacity to use compassion to act in an empathic way in professional contexts (Raatikainen et al., 2017). The study was a case study, designed to explore the students' experiences of their one semester long educational intervention (n = 20). Our research question was: How do students construct Qualified Empathy as a dimension of their own professional expertise?

The results of the study demonstrate the progress areas of the students' Qualified Empathy skills. The development stages in the three progress areas are: (1) from emotional reaction to emotional response, (2) from understanding to empathic acting and (3) from client perspective to a more systemic approach. Implications of the results for Social Services students are discussed.

In this study, as in all studies, some limitations need to be taken into account. One limitation of this study is the size and “nature of data”. Secondly, challenges with the concept of Qualified Empathy need to be addressed and more research is needed to define it more concretely. Even so, as it is a new concept, we need more discussion on the differences in the definition of empathy and Qualified Empathy. However, this study offers one new perspective for discussion which is the need for empathy training, in social work education practices and in the field. An important ethical aspect of research emphasizes that its implementation must not be to the detriment of the people being researched (Juuti and Puusa, 2020, pp. 168).

Our findings demonstrate that educational interventions can improve students' empathy skills to more qualified skills. We emphasized that maintaining the skill demands continuous reflection as a lifelong process. This article provides an overview of an educational intervention to improve students' Qualified Empathy skills and suggests a definition for educators to frame the teaching of professional empathy or empathy in a professional context – especially in the social work context. Furthermore, with this educational intervention in social work, we offer a way to support the students to – not only – have a more professional approach to empathy but also to find a way to establish a more emotionally sustainable environment for professionals in social services. It is essential for social work education to focus on the growth of Qualified Empathy in students through supervision and guidance which supports their professional competence. By doing so, we contribute to the development of more sustainable working environments in the social work context.

Professional empathy is seen as an important factor in building a socially sustainable society from the perspectives of employees, clients and patients. We noticed that it is important to allow time and space for the learners to internalize the concept of Qualified Empathy. When we allow for this, students begin to recognize and assign more value to it and, as we suggest, they become more adept in their interactions and work with clients.

The study was a case study, designed to explore the students' experiences of their one semester long educational intervention (n = 20). Our research question was: How do students construct Qualified Empathy as a dimension of their own professional expertise? The results of the study demonstrate the progress areas of the students' Qualified Empathy skills. The development stages in the three progress areas are: (1) from emotional reaction to emotional response, (2) from understanding to empathic acting and (3) from client perspective to a more systemic approach. Implications of the results for Social Services students are discussed.

Soon after the Lehman crisis, the International Monetary Fund (IMF) surprised its critics with a reconsideration of its research and advice on fiscal policy. The paper traces the influence that the Fund’s senior management and research elite has had on the recalibration of the IMF’s doctrine on fiscal policy. The findings suggest that overall there has been some selective incorporation of unorthodox ideas in the Fund’s fiscal doctrine, while the strong thesis that austerity has expansionary effects has been rejected. Indeed, the Fund’s new orthodoxy is concerned with the recessionary effects of fiscal consolidation and, more recently, endorses calls for a more progressive adjustment of the costs of fiscal sustainability. These changes notwithstanding, the IMF’s adaptive incremental transformation on fiscal policy issues falls short of a paradigm shift and is best conceived of as an important recalibration of the precrisis status quo.

Brand narratives are created to differentiate brands, and consumers base their assessments of a brand’s authenticity on this narrative. We propose that the default consumer position is to accept a brand’s narrative, and we find that consumers maintain belief in this narrative even when explicitly reminded that it is manufactured by firms with an underlying profit motive. Because belief seems to be the default position adopted by consumers, we investigate what factors act as disruptors to this default position, thereby reducing assessments of authenticity.

This research uses a series of studies to investigate when and why consumers view some brand stories as authentic and others less so. In addition, we examine the impact of changes to authenticity assessments on managerially important brand outcomes.

Only when one or more authenticity disruptors are present do consumers begin to question the authenticity of the brand narrative. Disruption occurs when the focal brand is perceived to be nakedly copying a competitor, or when there is a gross mismatch between the brand narrative and reality. In the presence of one or both of these disruptors, consumers judge brands to be less authentic, report lower identification, lower assessments of brand quality and social responsibility, and are less likely to join the brand’s community.

Creating compelling brand stories is an important aspect of any marketing manager’s job; after all, these narratives help drive sales. Care must be taken when crafting narratives however, since consumers use these as the basis of their authenticity assessments, and brands deemed inauthentic are penalized.

Communications regarding this column should be addressed to Mrs. Cheney, Peabody Library School, Nashville, Term. 37203. Mrs. Cheney does not sell the books listed here. They are available through normal trade sources. Mrs. Cheney, being a member of the editorial board of Pierian Press, will not review Pierian Press reference books in this column. Descriptions of Pierian Press reference books will be included elsewhere in this publication.

At a meeting of the Council of the Royal Borough of Kensington on February 29th, ALDERMAN A. G. McARTHUR, Chairman of the Public Health Committee of the Council, brought up a Report as follows— “We have received replies from nineteen City and Borough Councils to the circular letter addressed to them by this Council protesting against the suggestion made by the Board of Agriculture and Fisheries that, before proceedings under the Sale of Food and Drugs Acts are instituted on analytical evidence in respect of milk there should be a preliminary investigation by an officer of the Local Authority, or that the milk producer should be given an opportunity of offering an explanation.

In order to succeed in an action under the Equal Pay Act 1970, should the woman and the man be employed by the same employer on like work at the same time or would the woman still be covered by the Act if she were employed on like work in succession to the man? This is the question which had to be solved in Macarthys Ltd v. Smith. Unfortunately it was not. Their Lordships interpreted the relevant section in different ways and since Article 119 of the Treaty of Rome was also subject to different interpretations, the case has been referred to the European Court of Justice.

THE steady increase in speed and use of thin aerofoils compels a deeper consideration of the problem of oscillation. In recent years there has been a tendency to the building of large aeroplanes. This is closely connected with the problem of oscillation. The author in a first approximation tries to solve, from a proportionality point of view, the question of influence of kind of material and size of aeroplane on wing flexural and torsional natural frequencies. Following the idea of solving this problem from a qualitative and not from a quantitative point of view, the conception of proportionality instead of equality is introduced. The idea of “wing torsional rigidity” is created, being inversely proportional to the angle of twist at the end of wing. Applying Newton's Law, at first the flexural and torsional natural frequency of an oscillating rod is found. Afterwards the method is used in the case of an oscillating tubular member. The results are checked by Rayleigh's Method. Lastly, the influence of size of wings having similar shape is taken into consideration.

In the matter of food purity and control Hospital Catering Services have been outside the law, a privileged position where the general law of food and drugs have never applied and the modern regulatory control in food hygiene has similarly not applied. In the eyes of the general public hospital catering standards have always been high above the general run of food preparation. As the NHS continued, complaints began gradually to seep out of the closed community, of dirt in the kitchens and prevalent hygiene malpractices. The general standard for most hospitals remained high but there were no means of dealing with the small minority of complaints which disgusted patients and non‐cater‐ing staff, such as insect and rodent infestations, and an increase in the frequency of food poisoning outbreaks.