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The history and development of library co‐operation in Scotland is described in some detail from 1921 when the Scottish Central Library for Students was established to the amalgamation of the Scottish Central Library with the National Library of Scotland in 1974. The present situation has been much complicated by the re‐organisation of local government in Scotland. Catalogues have been or are being rationalised. The National Library has also now agreed to lend items from its stock which greatly improves the back‐up service it can provide to the British Library Lending Division. As in other countries considerable advances are being made in the field of automation and the Scottish Libraries Co‐operative Automation Project (SCOLCAP) uses both UK and LC MARK tapes. Developments are also taking place in local co‐operation and non‐postal transport schemes similar to those in England and Wales.

To examine the race making experiences of multiracial men in carceral facilities.

I interviewed 58 incarcerated multiracial males.

Officially, multiracial incarcerated people are ascribed monoracial labels. They describe the variables used by those who racially categorize them and how their expectations about how others see them influence their racial self-identity. It is possible, they report, to maintain a multiracial self-identity, even if it is unofficially. They also describe interacting with men outside their racial category, behavior that supports the color-blind ideology.

Previous work on race making in carceral facilities has been collected in California; the present data were collected in the northeast. In addition, this research is the first study to consider the experiences of race making among incarcerated multiracial people.

Snack industry is one of the fastest growing food sectors globally, and people are nowadays conscious about intake of healthy snacks on regular basis. There is enormous variety of ready-to-snacks available in the market. Brown rice though highly nutritious in comparison to polished rice is consumed meagerly by masses. Each raw material/ingredient used in extrusion cooking requires specific control of processing variables to meet acceptable product characteristics and consumer demands, which in turn necessitates the need to optimize the conditions for development of brown-rice-based snacks. The aim of this study was to optimize the extrusion cooking conditions for development of brown-rice-based extrudates.

Extrusion conditions were optimized through design expert using central composite rotatable design (CCRD) experimental design. The effect of feed moisture (10–22%), screw speed (215–385 rpm) and barrel temperature (95–160 °C) on specific mechanical energy (SME), bulk density (BD), water absorption index (WAI), water solubility index (WSI), expansion ratio (ER), breaking strength (BS) and instrumental color (L*, a*, b*) was evaluated.

All the system and product responses were significantly (p < 0.01) affected by independent variables. Regression models obtained were highly significant with high coefficient of determination (R² = 0.992). The optimum extrusion conditions obtained by numerical optimization for development of snacks were moisture content of 12%, screw speed of 350 rpm and temperature of 133 °C. The vitamin B₁ content of brown-rice-based snacks was 0.45 mg/100 (50% of RDA) whereas no vitamin B₁ was detected in white-rice-based snacks used as control.

The developed snacks contain 0.45 mg/100 g of vitamin B₁. If a person on an average consumes 150 g of snacks in a day, 50% of RDA (1.2 mg/day) for vitamin B₁ can be sufficed. Therefore, developed snacks can prove to be a viable vehicle to reduce the vitamin B₁ deficiency burden among the target population. Large-scale production and consumption of such type of snacks could improve the nutritional status of vitamin B1 deficient people. Furthermore, it can also provide a good opportunity for snack industry to develop nutritious snacks through utilization of brown rice.

Brown rice flour contains nutrients such as iron, calcium, zinc, sodium and vitamin B₁ in appreciable portions and was thus explored for development of nutritious snacks. Moreover, developed snacks recorded an overall acceptability of 4.70 out of 5, which depicts it is acceptable for mass production and consumption.

The purpose of this paper is to describe the emergence of the concept of outstanding universal value and its application from the ancient to modern times culminating with its codification under the auspices of UNESCO in 1972.

The nearly four decades‐long application of UNESCO's World Heritage Convention offers a solid basis for a critical reflection regarding past achievements and future challenges. An entire review of this being beyond the scope of a single paper, it focuses on only a few salient issues which illustrate how this unique international legal instrument evolved in the past 39 years.

The paper singles out for each of the four stages at least one emblematic and most threatened World Heritage property, in order to illustrate major legal issues and how these were addressed by the parties.

As Secretary of the World Heritage Committee as well as Founder Director of the World Heritage Centre viewpoints the author presents that constitute a direct and continuous observation of World Heritage related matters over the last four decades.

The report recently issued by the Department of Health and Social Security entitled Nutritional Aspects of Bread and Flour should be required reading for all concerned with the planning of healthy diets. Detailed evidence gathered by the Panel on Bread, Flour and other Cereal Products of the Committee on Medical Aspects of Food Policy (COMA), concerning the composition, nutritive value and physiological effects of cereal foods is presented and discussed, and the recommendations reached on the basis of that evidence could, if accepted, have considerable effects on the national diet. ‘If accepted’ is stressed because the recommendations have yet to be endorsed, either entirely or in part, by the Minister responsible for food, after consultation with his advisers and other interested bodies including the milling and baking industries. The necessary legislation would then have to be drafted, circulated for comment, and laid before Parliament for approval. Some delay is therefore inevitable before modifications of the legislation establishing the composition of bread and flour become effective.

IN view of the exceptional dimensions of the structure shown in Figs. 1 and 4, which will be described in this paper, the author thought that it might be of interest to the members of the Institution to have a short account of the difficulties which we experienced in meeting the requirements of the National Physical Laboratory authorities, and the various methods which were adopted to overcome them.

A YEAR OR TWO AGO there came into my hands a manuscript book about Edinburgh in the 1790s written in his old age in 1854 by a certain John Howell. This book, which had been sent by a relative, proved to be of great interest both topographically and as a record of social life, and was eventually secured by the National Library of Scotland. A few months later, the Keeper of Manuscripts in the Library wrote to me again saying that he believed there might be further eighteenth‐and nineteenth‐century letters and papers in the possession of the former owner of the Howell manuscript, and asking whether she might be willing to allow these to be seen, and possibly acquired, by the Library. The papers turned out to be predominantly family papers, and the central figure in this context was John Brown, M.D., the Edinburgh essayist (1810–82), the author of three volumes of essays and papers, Horae Subsecivae, the best known of which are perhaps ‘Pet Marjorie’ and ‘Rab and his Friends’.

EXAMINATION of the cross‐section of a tree‐trunk shows the following details of structure: Covering the trunk is the corky bark, the outer layers of which serve to protect the trunk from extreme variations of temperature and humidity, and from mechanical injury; the inner layers, called the bast, serve to conduct the food manufactured by the leaves to actively‐growing parts of the wood and to places of food‐storage in the tree. The bark and the bast together form the rind.

Leadership is a critical topic in healthcare because of its influence on direction and culture. This study aims to measure perceptions of leadership styles amongst occupational therapy clinicians. The study also sought to identify any significant differences between the perceptions of clinician groups, compare findings with established norms and explore associations between leadership styles and outcomes.

A cross sectional, descriptive study method was used, using the multifactor leadership questionnaire 5X (MLQ-5X) to survey occupational therapists working in physical and mental health clinical services in Australia. Descriptive statistics were used to address the aims of this study.

A number of significant differences in leadership perceptions were identified between junior and senior clinicians, however, very few differences were detected between the physical and mental health settings. The scores provided by participants were consistently lower than those reported for geographically relevant norms, with the majority on or close to the 40th percentile. A significant relationship was found between transformative leadership and outcomes, and a strong relationship between contingent reward and outcomes. However, the negative relationships between other leadership styles and outcomes reported in other studies were not found.

Transformational leadership, and some aspects of transactional leadership, are used in occupational therapy. The career stage has an impact on how leadership behaviours are perceived. The MLQ-5X could enable a consistent approach to research into healthcare leadership, and the exploration of whether these findings are generalisable beyond the Australian context.

Career stage may be a more significant influence on leadership perception than service setting, and efforts to develop leadership in occupational therapy should focus on both transformative and transactional leadership. Perceptions of occupational leadership from all areas of the workforce are important to understand, given their potential impact on workplace behaviour, career progression, recruitment and retention.

This study is a partial replication of a previous study conducted in the USA, being the first to use the MLQ-5X with the Australian occupational therapy workforce. As such, it consolidates the existing evidence base in this area and also enables international comparisons of findings.