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The purpose of this article is to provide a vision for how academic libraries can assume a more central role in a future where open access (OA) publishing has become the predominant model for disseminating scholarly research articles.

The authors analyze existing trends related to OA policies and publishing, with an emphasis on the development of repositories managed by libraries to publish and disseminate articles. They speculate that these trends, coupled with emerging economic realities, will create an environment where libraries will assume a major role in the OA publishing environment. The authors provide some suggestions for how this major role might be funded.

The trends and economic realities discussed will lead to new roles for academic librarians and will change the existing roles.

This article provides insights for academic libraries and their institutions to consider a dramatic shift in the deployment of subscription dollars from a dysfunctional and largely closed scholarly communication system to one that provides open, unfettered access to research results.

The purpose of this paper is to demonstrate how knowledge of local research data management (RDM) practices critically informs the progressive development of research data services (RDS) after basic services have already been established.

An online survey was distributed via e-mail to all university faculty in the fall of 2013, and was left open for just over one month. The authors sent two reminder e-mails before closing the survey. Survey data were downloaded from Qualtrics survey software and analyzed in R.

In this paper, the authors reviewed a subset of survey findings that included data types, volume, and storage locations, RDM roles and responsibilities, and metadata practices. The authors found that Oregon State University (OSU) researchers are generating a wide variety of data types, and that practices vary between colleges. The authors discovered that faculty are not utilizing campus-wide storage infrastructure, and are maintaining their own storage servers in surprising numbers. Faculty-level research assistants perform the majority of data-related tasks at OSU, with the exception of data sharing, which is primarily handled by the professorial ranks. The authors found that many faculty on campus are creating metadata, but that there is a need to provide support in how to discover and create standardized metadata.

This paper presents a novel example of how to efficiently move from establishing basic RDM services to providing more focussed services that meet specific local needs. It provides an approach for others to follow when tackling the difficult question of, “What next?” with regard to providing academic RDS.

The deadhead subculture – centered around the band Grateful Dead – has been active for 50+ years. Despite its longevity, academic work is sparse compared to other music subcultures. Given its durability and resilience, this subculture offers an opportunity to explore subcultural development and maintenance. I employ a contemporary, symbolic interactionist approach to trace the development of deadhead subculture and subcultural identity. Although identity is a basic concept in subculture research, it is not well defined: I suggest that the co-creation and maintenance of subcultural identity can be seen as a dialectic between collective identity and symbolic interactionist conceptions of individual role-identity.

The report recently issued by the joint committee, appointed by various Administrative Counties and County Boroughs in the North of England, to inquire into the subject of milk contamination, is an important document to which reference was made in the last number of this journal. Unfortunately little permanent good is likely to result from such reports unless the circumstances which have given rise to the grave faults to which attention is called be dealt with by authority. Such reports are admittedly of great interest. They contain much valuable and important matter, and are full of first‐hand and reliable evidence collected by experts at the expenditure of much time and trouble. As a general rule, however, they are too technical in their wording to appeal directly either to the general public or to the ordinary milk dealer. Still, the bearing of the matters they refer to on the every‐day life and health of the nation is so great that they should not be allowed to sink into oblivion by failure to bring their essential features before the wider public to which they are in tended to appeal. On these grounds the suggestion contained in the report that a pamphlet, should he issued containing the results of the committee's investigations is an excellent one. The means that are taken from time to time to rouse public interest in the important and allied questions of meat and milk are unfortunately characterised by their spasmodic, if vigorous, nature. The agitation dies down after a time and is not renewed until perhaps the original question again rises in a sufficiently acute form. The work has then to be done over again. It is necessary to bring home to the public the importance of, say, a pure milk supply, but to produce a permanent impression it is needful to proceed by an educational process and not by one that is based on unorganised agitation. The methods pursued in the United States in relation to food questions are not always to be commended, but in relation to the educational methods to which reference has just been made we may usefully consider the means adopted by the State authorities of the Republic. They are in the first place nothing if not practical. There, as here, the greatest hope of a would‐be reformer lies in his being able to rouse up public opinion. Hence we find questions such as these are kept steadily to the front by the authorities, by means of official publications and the public press, with the avowed object of enlisting the trade on the side of the law to aid in keeping food products up to reasonable standards of quality. In a report recently issued by the State Agricultural Station of Kentucky dealing with the question of the milk supplied to the town of Louisville it is said that the result of inquiries instituted by the station showed “the large majority of dairymen to be anxious to co‐operate with the officials in the enforcement of all fair regulations; that they need help in an educational way and are eager for any practical information which will help them to better their plants; that to accomplish this both the State and the city should maintain, not at the dairyman's expense, sufficient experts in dairying science, and veterinarians to constantly inspect the districts, helping wherever possible, not only pointing out deficiencies, but suggesting remedies, and, finally, reporting for prosecution or withdrawing the permit of the dairyman not complying with the regulations necessary to produce wholesome milk.” What is said in this report might equally well apply to affairs on this side of the water as regards the milk supply. The authorities in Kentucky have had exactly the same problems to face and deal with as those referred to in the report of the Joint Committee. The same want of attention to cleanliness, to light, ventilation, and drainage in the cowshed; the same unpleasant methods of dealing with the milk during the process of transport; and the same want of cleanliness in the shop characterised many of the small and large dealers in Kentucky as in this country. For all that we cannot assume the milk dealer or cowkeeper to be invariably in the wrong through malice aforethought. The Kentucky report just quoted states that the time and money spent in telling the cowkeeper and dairyman not to do this or that would be in many cases better spent by showing him how to do things. “Most dairymen would be willing to make improvements if they knew exactly how to go about it.” It appears that three‐fourths of the dairymen who supply Louisville with milk are co‐operating with the health authorities in the task of “cleaning up.” We must not assume that the British cowkeeper or dairyman is less willing to do the right thing than is his American confrére. The position of such an institution as a State Experiment Station is probably peculiar to the United States. It is in intimate touch with the requirements of every farmer in the State. It deals with all problems relating to the rearing and diseases of cattle, their housing, food and treatment; with the products of the dairy, farm, and stockyard. It is consulted by farmers on all conceivable subjects affecting their business at all times. The interests of the station do not end here. Not only is it concerned with the cattle and their products as such, but the Experiment Station is authorised by the legislature to concern itself with the distribution and sale of all dairy produce including, of course, milk and allied substances, with the hygienic and veterinary inspection of buildings and cattle, as well as with the conditions prevailing in dairies and milkshops. Moreover, the inspection of food products of all kinds and their analysis under the Pure Food Law of the State is frequently placed by the State in the hands of the experts attached to the Experiment Station. Under these circumstances such an institution is exceptionally well qualified to judge the requirements or faults of any process or institution affecting the food supply. In the case under review the Experiment Station sent round a circular letter to all cowkeepers and dairymen concerned, pointing out what it proposed to do, and asking for comments and suggestions. The object, in fact, was to make all farmers and dairymen feel that in the authorities of the Experiment Station they had to deal with a friendly body and not one whose desire was merely to catch them tripping. This they have apparently succeeded in doing, and with good results. The position of affairs in this country seems rather to suggest that public authorities and the milk trade occupy two hostile camps, and if this be so the fact is regrettable.

1. From the information given to the Committee by members of the trade the following conclusions were drawn : (i) Four main types of product are sold under a name commonly including the word “vinegar,” namely (a) the product of the alcoholic and acetous fermentation of a saccharine liquid, the sugars in which are derived entirely or mainly from the saccharification of starch by the diastase of malt; (b) the product obtained by the distillation of (a); (c) the product of the acetous fermentation of a distilled alcoholic fluid; (d) the product, with or without colouring and/or flavouring matter, obtained by diluting acetic acid to an appropriate strength. In addition, strong acetic acid is available in various strengths, with or without added colouring and/or flavouring matter, labelled in various ways to indicate relationship with vinegar, (ii) The commonly accepted minimum standard for the purposes of the Food and Drugs Act is 4 per cent. w/v of acetic acid. (iii) Malt Vinegar as obtained by the brewing process may contain up to 8 per cent. w/v of acetic acid. This is diluted to the required strength and three strengths are commonly recognised in the trade, being known respectively as Nos. 16, 20 and 24, which correspond approximately to acetic acid contents of 4, 5 and 6 per cent. w/v. (iv) Malt vinegar as generally sold from bulk is the No. 16 quality and contains from 4 to about 4·75 per cent. w/v of acetic acid. That sold in bottles is usually the No. 20 quality, but there is also a small sale to the public of No. 24 quality. (v) The colouring matter commonly used in vinegar is caramel, although one or two manufacturers, probably as a result of the present shortage of caramel, may use other colouring matters. (vi) The value of brewed vinegar as a condiment does not depend solely upon the acetic acid content. Other constituents add body and aroma while some have a buffering effect which makes the product less sharp to the taste than a dilution of acetic acid containing the same proportion of free acid. (vii) Dilute solutions of acetic acid, with or without added colour and/or flavour, are now commonly sold under the name “non‐brewed vinegar” and are sometimes preferred for pickling purposes and for use on fried fish. (viii) The acetic acid content of such solutions, as usually sold, falls within the range of 4 to 5 per cent. w/v. (ix) Concentrated products, often known as “vinegar essence,” frequently contain about 50 per cent. w/v of acetic acid and before use require dilution with eleven times their volume of water; products are also available which require to be diluted with as much as 17 or as little as 5 times their volume of water. (x) An excise licence is required by any person “who shall make, prepare, extract, distil, purify or sell any liquors prepared or capable of being used or applied to the purposes of vinegar or acetous acid made for sale, not being a dealer in or retailer or seller of such vinegar or acetous acid only.” An unlicensed person cannot lawfully produce artificial or non‐brewed vinegar by adding colouring matter to the liquid obtained by diluting strong acetic acid. 2. In normal times malt vinegar is prepared by the alcoholic and acetous fermentation of an infusion of malted barley with unmalted barley and with or without other cereals. The process of manufacture is characterised by the fact that the starch in the cereals is converted into sugars by the action of the diastase in the malt prior to the fermentation processes. An element of complication has, however, been introduced into the framing of a definition as a result of war‐time difficulties. In 1942, in order to secure an increased output of “malt vinegar,” the Ministry of Food approved the addition of sugar to the wort. The amount that may be added must not exceed 15 per cent. of the sugars present in the wort as a result of the action of diastase on the starch, but since the sugars in the infusion which undergoes fermentation are no longer derived entirely from the starch by the hydrolytic action of the diastase of malt, the product no longer conforms to what the Committee would regard as the appropriate peacetime definition of malt vinegar. It was stated by the manufacturers that the analytical characterisations of the vinegar obtained in this way arc within the range appropriate to genuine malt vinegar of peacetime quality, and that no difference is detectable by the ordinary user. The Committee desires, however, to record its view that this use of sugar should be regarded as a war‐time expedient and should be discontinued as soon as the requisite cereals are again in full supply. 3. Distilled vinegar is prepared, as the name implies, by distilling vinegar. It is understood that the only distilled vinegar now on the market in this country is that prepared by the distillation of malt vinegar, and the Committee recommends that the name “distilled vinegar” without any further qualification should be applied only to distilled malt vinegar. 4. Spirit vinegar is prepared by the acetous fermentation of a distilled alcoholic liquid. As thus prepared it contains about 10 per cent. weight in volume of acetic acid and for retail sale it is commonly diluted to a strength of 4 to 5 per cent. 5. The nomenclature of the products obtained by diluting acetic acid, with or without the addition of colour, has been a matter of controversy in the vinegar trade for many years, and the Committee received representations on the subject on behalf of the Malt Vinegar Brewers‘ Federation and the Association of Non‐Brewed Vinegar Manufacturers. 6. The Malt Vinegar Brewers' Federation, while advocating that these products should be known as “artificial” or “imitation” vinegar, raised particular objection to the current practice of describing them as “non‐brewed vinegar.” Their argument was that the term is misleading as to the source, nature, substance and quality of the article and that its use on a label is an offence under Section 6 of the Food and Drugs Act, 1938 (since replaced by Regulation 1 of the Defence (Sale of Food) Regulations, 1943). It was claimed that the term indicated merely that a mashtun had not been used in the manufacture of the product and that it might be applied with equal propriety to other kinds of vinegar, for example, wine vinegar, molasses vinegar, etc. The attention of the Committee was also directed to the fact that in the Dominions and other countries where the labelling of foods is more fully controlled than here, these products are required to be so labelled as clearly to distinguish them from products made by a method which includes a process of acetous fermentation, and reference was made to the statement issued by the Society of Public Analysts and Other Analytical Chemists in 1935, after consultation with the Malt Vinegar Brewers' Federation, recommending the use of the description “artificial” or “imitation.” 7. On behalf of the Association of Non‐Brewed Vinegar Manufacturers it was claimed that the Society of Public Analysts had not consulted them before issuing their statement and that the use of the description “artificial” or “imitation” would have a serious effect on sales since it would convey to the public the idea that the product was inferior to “vinegar.” It was pointed out that the term “vinegar” originally connoted sour wine, and it was suggested that malt vinegar was equally an “imitation” of the original article and also “artificial” in the sense that it is manufactured by a process which is controlled by artificial means. 6. The two trade organisations differed in their statements as to the period during which the term “non‐brewed” had been in use. Whereas the Federation suggested that it had only been used during the last five years, the Association claimed that it had been in use to a gradually increasing extent for at least 20 years and that for more than twelve years they had recommended its use whenever they had been asked to advise in regard to labels. The Association agreed that the general use of the name by manufacturers dated from the case of Sutton v. Tame which came before the County of London Sessions Appeals Committee in 1937 and which is generally regarded in the trade as a test case on the nomenclature of vinegar. The proceedings were originally instituted under Section 2 of the Food and Drugs (Adulteration) Act, 1928, as the result of a sale of coloured diluted acetic acid when “table vinegar” was demanded. After hearing much evidence from both sides the Appeals Committee decided that the sale of a substance as “vinegar” or “table vinegar” without any qualification or explanation as to its origin being given by the seller to the purchaser implied that the product had been produced by a process of fermentation. In announcing this decision, the Chairman of the Appeals Committee remarked that “the fact that a very large majority of manufacturers add such words as ‘wood,’ ‘non‐brewed’ or similar words of that description to the products shows, in the opinion of the Committee, that the words “table vinegar” are not considered by the custom of the trade sufficient to describe it.” (Analyst, 1937, 62, 607.) 9. The manufacturers of the products consisting of diluted acetic acid have regarded these remarks as justifying the use of the name “non‐brewed vinegar,” but the Committee was informed on behalf of the malt vinegar brewers that this interpretation was not accepted by them and that had it not been for the war they would have taken all possible steps to challenge the name under the provisions of Section 6 of the Food and Drugs Act, 1938. The present position, however, according to the evidence available to the Committee, is that practically all manufacturers of the product are using the description “non‐brewed” on labels, and that the quantity sold is nearly equal to that of malt vinegar. 10. In reviewing the various arguments put before it the Committee has primarily had regard to the protection of the consuming public. If “non‐brewed vinegar” was about to be marketed for the first time the Committee would have considered that the description “artificial vinegar” was more appropriate than “non‐brewed vinegar,” and better calculated to convey to the public the idea of a product which embodies some, but not all, of the properties of malt vinegar. On the other hand, the Committee feels bound to take cognisance of the fact that the description “non‐brewed” has been in use to a greater or lesser extent for several years; that the description did not attract any adverse comment from the Chairman of the London Sessions Appeals Committee in 1937; and that no instance of a successful prosecution under Section 30 (1) of the Food and Drugs (Adulteration) Act, 1928, or Section 6 of the Food and Drugs Act, 1938, has been brought to its notice. The description “non‐brewed” probably conveys no more to the general public than that the product is something different from malt vinegar, but the Committee would hesitate to say that the description is misleading. 11. In short, it appears to the Committee that the importance of the description attached to this product can easily be exaggerated, and that if, as it suspects, the term “non‐brewed” conveys little to the general public the proper remedy is better instruction. It is suggested that the publication of a simple and impartial statement of the facts would help them to appreciate the nature, substance and quality of the different types of vinegar on the market. For the purpose of this report, therefore, and in the absence of an authoritative ruling as to the appropriate designation of the product, the Committee has adopted the alternative descriptions “artificial vinegar” or “non‐brewed vinegar.” 12. In regard to the nomenclature of solutions of acetic acid of strengths in excess of that suitable, without further dilution, for use as vinegar, it was suggested to the Committee that for the protection of the public it was desirable that such preparations should not be described by any designation incorporating the word “vinegar,” however qualified. Names such as “edible acetic acid,” or “acetic acid of edible quality” were put forward as suitable alternatives, but they are open to the suggestion that only those with technical knowledge would appreciate their significance. To the majority of persons the adjective “edible” would convey the impression that preparations so labelled are suitable for use without further dilution, whereas, in fact, they have hitherto commonly contained 50 per cent. of acetic acid and sometimes considerably more. On the other hand, it was urged that the chief purchasers of those products are fish fryers, who are thoroughly familiar with their use and that it would be unreasonable to prohibit the inclusion of the word “vinegar” in the name of a product which on dilution gives a liquid identical with that frequently sold under the name “non‐brewed vinegar.” The essential requirement is that the user should appreciate that the product is not suitable for use in the form in which it is purchased, and that he should know exactly how to dilute it to the appropriate strength. 13. The Committee was informed that several of these products are at present sold without any indication on the label of the extent to which they should be diluted before use. Although the matter is not strictly within its terms of reference, the Committee wishes to record its opinion that such information should be required to appear on labels, particularly since there is considerable variation in the strengths of the products now on the market. In the opinion of the Committee, vague directions such as “Dilute to taste” are not a sufficient protection. 14. A further aspect of the sale of concentrated products to which the attention of the Committee was directed was the danger that may arise from distribution to the public in small bottles. Although, again, the matter may not be strictly within its terms of reference the Committee suggests that consideration might well be given to prohibiting such sales provided interference with the legitimate sale of the higher concentrations of acetic acid, labelled as such, can be avoided. It would also be a further safeguard if all these products were required to conform to a single standard of strength and it is suggested that a strength of from 50 to 60 per cent. weight in volume would be appropriate. 15. If on further examination it is found practicable to give effect to those suggestions, there will be less necessity to rely on the name given to the product to secure adequate protection. Among the names at present in use are “Vinegar Essence,” “Concentrated Vinegar Essence,” “Wood Vinegar Essence” and “Non‐Brewed Vinegar Essence”; there are also a number of products sold under proprietary names, most of which suggest some association with vinegar. The Committee is of the opinion that the statement made by the Chairman of the London Sessions Appeals Committee in the case referred to above, to the effect that the name “Vinegar” without qualification indicates a product obtained by fermentation, is equally applicable to the concentrated preparations. It therefore considers that the name “Vinegar Essence” is misleading. In this report the descriptions “concentrated artificial vinegar” or “concentrated non‐brewed vinegar” have been adopted corresponding to the descriptions adopted for dilute solutions. The Committee recommends that products sold under a proprietary trade name should be required to use one of those descriptions either in addition to or instead of the trade name. 16. The Committee accordingly recommends the following definitions for the various descriptions of vinegar : “Malt Vinegar” means the product containing not less than 4 per cent. weight in volume of acetic acid, CH3.COOH, made by the alcoholic and subsequent acetous fermentation without intermediate distillation of an infusion of malted barley with or without unmalted barley or other cereals, the starch of which has been saccharified by the diastase of malt; and includes the product obtained by fermentation of a cereal infusion as aforesaid to which infusion has been added sugar in amount not exceeding 15 per cent. of the sugars present in the infusion as a result of the saccharification by the diastase of malt. It may contain added colouring matter. “Artificial Vinegar” or “Non‐Brewed Vinegar” means a solution of acetic acid of edible quality, with or without added colouring and/or flavouring matter, containing not less than 4 per cent. weight in volume and not more than 8 per cent. weight in volume of acetic acid, CH3.COOH, the acid not being wholly produced by a process of acetous fermentation; but does not include such a solution containing neither colouring nor flavouring matter unless so sold or described as to lend an intending purchaser to believe that he is purchasing a description of vinegar. “Concentrated Artificial Vinegar” or “Concentrated Non‐Brewed Vinegar” means a solution of acetic acid of edible quality, with or without added colouring and/or flavouring matter, containing not less than 50 per cent. and not more than 60 per cent. weight in volume of acetic acid CH3.COOH, the acid not being wholly produced by a process of acetous fermentation; but does not include such a solution containing neither colouring nor flavouring matter unless so sold or described as to lead an intending purchaser to believe that he is purchasing a description of concentrated vinegar. “Spirit Vinegar” means the product, with or without added colouring matter and containing not less than 4 per cent. and not more than 15 per cent. weight in volume of acetic acid, CH3.COOH, obtained by the acetous fermentation of a distilled alcoholic liquid. “Distilled Vinegar” means the product, with or without added colouring matter and containing not less than 4 per cent. weight in volume of acetic acid, CH3.COOH, obtained by the distribution of malt vinegar.

Occupational stress is common in the workplace and leads to various negative outcomes such as burnout, turnover, and medical problems. Although occupational stress is associated with negative connotations, it also can foster workplace resiliency. Workplace resiliency involves the ability to recover quickly in the face of adversity. Emotionally laborious jobs, or jobs in which employees must modify, manage, or regulate their emotions as part of their work role, are inherently stressful. Thus, such jobs, while stress-inducing, may also offer employees opportunities to become more resilient at work. Currently, display rules, rules encouraging the suppression and expression of certain emotions, dictate workplace emotions and thus, interactions. Ultimately, display rule adherence makes it difficult for employees engaging in emotional labor to build resilience. In this chapter, the authors detail how and when emotional labor encounters lead to episodic and prolonged workplace resilience. Specifically, the authors outline instances in which employees engaging in emotional labor can create and sustain workplace resiliency by not deploying an acting strategy and instead, breaking character. The authors further discuss individual and organizational factors that may impact this process as well such as personality and organizational culture that serve as potential boundary conditions to workplace resilience capacity. The authors conclude with implications for both researchers and practitioners.

The study endeavours to bring out a critical synthesis of the effect of quality of financial reporting in the BRICS (Brazil, Russia, India, China, and South Africa) countries pertaining to the International Financial Reporting Standards (IFRS) adoption. BRICS is the group composed by the five major emerging countries, which together represent about 42% of the population, 23% of gross domestic product (GDP), 30% of the territory, and 18% of the global trade. The study synthesised 57 quantitative, qualitative, and theoretical studies between the period 2005 and 2020. The findings reflect that the BRICS countries are far way behind with the qualitative and quantitative outcomes on IFRS adoption, which may be on a voluntary basis or mandatory basis. However, there are mixed revelation based on the implications of the domestic convergence of standards with IFRS, which demonstrate that 15 papers’ results revealed a negative impact.

As organizations have expanded globally, control mechanisms utilized in the past may need to be supplemented with a new type of personnel, that of the inpatriate. Expatriates were the most widely used staffing for corporate control, but due to various issues, a complementary set of employees to facilitate corporate goals could be utilized. Inpatriation, as a practical and conceptual means to augment expatriation, is discussed, compared with, and contrasted to, expatriation. This research explores the use of inpatriates in facilitating global control.

This research investigates how and why firms adopt inclusive diversity activities, identifying the mechanisms behind firms involved in lesbian, gay, bisexual and transgender (LGBT)–friendly pursuits. By integrating resource dependence theory, institutional theory and stakeholder theory, the authors argue that a firm's LGBT friendliness is affected by marketing orientation and the external political environment.

This study uses the Corporate Equality Index, as reported by the Human Rights Campaign, of 460 (1,540 firm-year observations) firms in the United States between 2006 and 2019.

This study finds a significant, positive relationship between a firm's marketing orientation and LGBT-friendly activities. This research also determines that this relationship is weakened by state-level diversity policies and country-level political uncertainty.

The study results provide unique theoretical and practical implications for the debate on inclusive corporate policy in similar global markets.