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Reconsiders the double sinking fund problem by looking at each of the common methods used. Investigates the underlying assumptions and the residual errors or inconsistencies. Notes that the use of traditional dual rate valuations results in a mathematical error within the valuation and an under‐valuation of the interest. Concludes that the Double Sinking Fund Method must be recommended in preference to Pannell′s Method.

Concludes an earlier paper by analysing the problems of negative contributions to the sinking fund. Notes that the use of traditional dual rate valuations results in a mathematical error within the valuation and an under‐valuation of the interest. Concludes that should the Chancellor of the Exchequer decide to allow exemptions from tax of sinking fund contributions and income within sinking funds the logic of dual rate valuation would be removed.

This paper attempts to summarise the proceedings of a conference on sick buildings held on 22nd May, 1987. Although the conference was aimed initially at sick buildings syndrome it was extended by the speakers to cover all building related sickness, their causes, their avoidance, and the financial consequences. The conference was organised by Henry Stewart Conference Studies.

The inflation and depreciation assumptions implied within a traditional valuation should be exposed for consideration in an appraisal of a depreciation‐prone investment. Modern warehouses are examples of this type of investment. The all‐risks yield implies judgements concerning a long list of factors which affect the quality of an investment and its comparative appeal against alternatives such as gilt‐edged securities. An analysis for implicit growth is a starting point in an explicit appraisal. However, no account of depreciation is normally taken in the estimation of the growth implications. A combination of explicit growth and depreciation assumptions will enable an appraisal to be based upon a depreciated equated yield, the basis of the appraisal technique presented for consideration below.

The management of children′s literature is a search for value and suitability. Effective policies in library and educational work are based firmly on knowledge of materials, and on the bibliographical and critical frame within which the materials appear and might best be selected. Boundaries, like those between quality and popular books, and between children′s and adult materials, present important challenges for selection, and implicit in this process are professional acumen and judgement. Yet also there are attitudes and systems of values, which can powerfully influence selection on grounds of morality and good taste. To guard against undue subjectivity, the knowledge frame should acknowledge the relevance of social and experiential context for all reading materials, how readers think as well as how they read, and what explicit and implicit agendas the authors have. The good professional takes all these factors on board.

The purpose of this paper is to re‐visit the problems of taxation consequences of sinking fund in the UK and to look at what is believed to be the only rational reason for using the dual rate adjusted for tax method variant.

The structure of this paper is: valuing a freehold and a leasehold interest by the single rate gross and net of tax approaches to show the logic that works with freehold valuation interest may not work with leasehold valuation; exploring the tax impacts on sinking fund; resolving the taxation issue of sinking fund; demonstrating the solution to the “double sinking fund problem” by the Greaves method and the single rate net of tax approach; and exploring the future of the dual rate theory.

The paper confirms that the traditional method is not satisfactory, even after the modifications made by the various methods mentioned above. The single rate net of tax approach is proved to meet all expectations and can be regarded as a more rational approach to the dual rate method.

Valuers of the “UK School” might consider that not only should dual rate valuation be regarded as defunct, but also that the more appropriate approach might be to move to a net of taxation approach.

This paper is the original work of the authors.

There is a certain type of British trader who, with pharisaic unction, lifts up his voice and deplores the unhappy condition of “the heathen in his blindness,” including all persons of other nationalities and any of his own who may happen to differ in opinion from himself. On these collectively it is his habit to bestow his contemptuous regard when from his elevated position he condescends to thank Providence that as far as the methods and conduct of business are concerned he is “not as other men.” Of course, most people recognise that the attitude assumed by this type of person is one for which it is difficult altogether to blame him. Born as he was in an atmosphere reeking with traditions of insular supremacy, and nurtured from his youth up on notions of commercial arrogance, it is no miracle that he arrives at maturity with singularly inflated ideas of the greatness of his powers and person. If there is one thing more than another in which he feels particular pride it is the possession of a superabundant stock of what he is pleased to call “business acumen,” and to hear him, it might be imagined that no one could approach him in enterprise and general commercial ability.

Risky and high‐risk alcohol consumption is prevalent amongst young females and university students. Relatively little research in Australia has focused on these groups. This study aims to use social marketing and consumer behavior principles to examine the attitudinal, normative and demographic factors which influence alcohol consumption amongst 18‐24‐year‐old, female university students.

A total of 230 female students in this age group were surveyed utilizing a personally administered, self‐report questionnaire. These participants were categorized as either low risk alcohol consumers (n=122) or high‐risk alcohol consumers (n=108).

The findings from this research indicate that a mixture of attitudinal, normative and demographic factors influence alcohol consumption amongst young, female university students.

This study aids in the development of targeted interventions to mitigate risky and high‐risk alcohol consumption amongst this cohort.

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 responsibility for materials handling methods, as for all other production methods, should be made the clear responsibility of the head of Work Study. The reasoning behind that firm conclusion is very logical. Industry in general depends for its success upon the application of some process such as machining or finishing of raw materials. Every such operation adds to its value and builds up a firm's turnover. It is therefore obvious that the more time there is devoted to conversion the less will be wasted on profitless storage or unproductive transport from one part of the works to another.