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The paper presents a wide range of post processing heat treatment cycles performed to Electron Beam Melted (EBM) Ti6Al4V alloy and establishes correlations of heat treat process to microstructure and mechanical property (microhardness). The research also identifies the optimal heat treatment to obtain the best microstructure and mechanical properties (hardness and tensile).

Rectangular bars fabricated using EBM was used to study the different heat treatment cycles. A variety of heat treatments from sub ß-transus, super ß-transus, near ß-transus and solution aircool plus ageing were designed. After the heat treatment process, the samples were analysed for, α lath width, prior ß grain size, microhardness and nanohardness. Tensile tests were done for the heat treated samples showing most refined α lath structure with uniform globular grains.

A clear correlation was observed between α lath width and the microhardness values. The solution aircooled plus aged samples exhibited the best refinement in α-ß morphology with uniform equiaxed grains. The tensile properties of the solution aircooled plus aged samples were comparable to that of the EBM printed samples and better than ASTMF1472 specifications.

There is hardly any prior work related to post processing heat treatment of EBM built Ti6Al4V other than HIP treatments. The variety of heat treatment cycles and its influence in microstructure and properties, studied in this research, gives a clear understanding on how to tailor final microstructures and select the optimal heat treatment process.

In the good old days, before civilisation and artificial eating habits caught up with mankind, the majority of people in the world got all the Vitamin B and protein their bodies needed through micro‐organic foods. Before the discovery of tea and coffee as beverages, European man drank beer and ale, and the people of Africa, Asia and Australasia drank palm wines. These drinks were prepared by the use of micro‐organisms or fermentation, and supplied large quantities of high‐grade protein and Vitamin B, so essential for health and growth. With the discovery of food yeast and the proposed manufacture of this remarkable food in the British Colonies, the modern diet is going to be revolutionised. The manufacture of bakers' yeast is a simple process and has been known to man for hundreds of years. Into a certain weight of yeast is. introduced a solution of sugars, nitrogen and phosphates and this is allowed to multiply and grow until it has increased its weight fourfold. During this time air is pumped into the solution so the micro‐organisms can breathe, and at the end of nine hours the yeast in the vat is separated from the bulk of the used food solution, washed and pressed ready for use. Yeast has become in recent years increasingly popular as a food, and research workers, knowing the value of yeast in the diet to correct deficiencies, have not been idle in this field. For many years Dr. A. G. Thaysen, Ph.D., M.Sc., has been conducting experiments with yeast, and now, under the auspices of the Colonial Products Research Council, the Department of Scientific and Industrial Research is setting up a Micro‐biological Research Laboratory to carry out further experiments. As a result of visits to the West Indies by Sir R. Robinson and Professor Simonsen, it has been decided that this laboratory should be built in St. Clair, Port of Spain, where Dr. Thaysen will conduct experiments for an initial period of three years. Dr. Thaysen is of Danish origin, a naturalised British subject. He went to England early in 1914 to work at the Lister Institute on micro‐organisms, and when World War I. broke out the Admiralty secured his services for special war work. After the war he continued his research work with the Admiralty, and in 1936 his laboratory was transferred to the Department of Scientific and Industrial Research. Recently the Colonial Products Research Council, by arrangement with the Department of Scientific and Industrial Research, secured Dr. Thaysen's services for the study of food yeast in the West Indies. Whereas bakers' yeast will only increase fourfold in nine hours, it has been possible to increase the weight of food yeast 64‐fold in the same time, and this yeast shows the same behaviour in its life cycle as is characteristic of all free living bacteria. The aim of these experiments is the manufacture of food yeast on an industrial scale, and some years ago a small pilot plant was started at Teddington, England, where some 100 to 150 lb. of food yeast could be produced weekly. With the experience gained at this plant, the Colonial Office has set up a commercial scale plant in Jamaica with funds provided under the Colonial Development and Welfare Act. Jamaica was chosen for the site of this first pilot plant in the West Indies because the West Indies Sugar Company had the available accommodation, surplus power and technical staff to manufacture food yeast economically, and also had adequate supplies of molasses, sugar and cane juice close at hand. A similar plant is under construction in India. In planning for a wide scale manufacture of food yeast it is necessary to select localities where there is an abundant and cheap supply of the necessary sugars or other carbohydrates. The West Indies and India, for instance, can supply molasses; Africa, maize and other grains; the Middle East, citrus fruit and carob beans; and Canada, Newfoundland and the United States, waste sulphite liquor from the manufacture of paper. Food yeast, as produced in the pilot plant, is a light, straw‐coloured flaky powder with a pleasant nutty or meaty flavour. It has a protein content of between 40 and 45 per cent., contains some 2 per cent. of phosphorus, a balanced proportion of Vitamin B, riboflavin and nicotinic acid, and is superior to liver and the various yeast extracts at present on the market. One ton of food yeast can be produced from 1·7 tons of sugar products or other carbohydrates. Food yeast has been fed successfully to livestock with remarkable results, and for human consumption it can be incorporated into flour for bread and biscuits and used for flavouring soups and stews. To quote Dr. Thaysen : “ It is essential to produce food yeast at the lowest possible price if it is to serve its primary purpose of supplying those sections of humanity who are least blessed with worldly riches with a wholesome and abundant protein and Vitamin B food.” In other words, it can well be seen that the discovery of food yeast is going to be one of the greatest contributions science has made in our own time, the atomic bomb notwithstanding, and with so many people in the world at the moment suffering from years of malnutrition in varying degrees, food yeast is going to be one of the Allied Nations' greatest contributions to the rehabilitation of the world and the immediate need to feed Europe, after years of war, can be faced confidently now that Jamaica is producing it in sufficient quantity.

BY February most of the parties, which are a gracious feature of modern libraries, are over. They arise from Staff Guilds, which now in most libraries associate the workers, and some of them are on a large scale. We have been represented at only a few of these but there seems to be a great fund of friendliness upon which the modern librarian can draw nowadays. An interesting one was that of the National Central Library Staff which, by a neighbourly arrangement, was held at Chaucer House. A reunion has been held of old and new members of the Croydon Staff Guild and no doubt there were many others. One New Year party was a small but notable dinner at Charing Cross Hotel where the 100th issue of The Library Review was toasted eloquently by the President of the Library Association and amongst the guests were Mr. C. O. G. Douie who was secretary of the Kenyon Committee of the 1927 Library Report and well‐known librarians and journalists. To us it was notable for the assertion by Mr. R. D. Macleod that amongst the young writers were too many who wrote glibly but without that research which good professional writing demanded; but he was sure that where intelligent industry was shown any article resulting would find a place in library journals.

Soft robotics is currently a rapidly growing new field of robotics whereby the robots are fundamentally soft and elastically deformable. Fabrication of soft robots is currently challenging and highly time- and labor-intensive. Recent advancements in three-dimensional (3D) printing of soft materials and multi-materials have become the key to enable direct manufacturing of soft robots with sophisticated designs and functions. Hence, this paper aims to review the current 3D printing processes and materials for soft robotics applications, as well as the potentials of 3D printing technologies on 3D printed soft robotics.

The paper reviews the polymer 3D printing techniques and materials that have been used for the development of soft robotics. Current challenges to adopting 3D printing for soft robotics are also discussed. Next, the potentials of 3D printing technologies and the future outlooks of 3D printed soft robotics are presented.

This paper reviews five different 3D printing techniques and commonly used materials. The advantages and disadvantages of each technique for the soft robotic application are evaluated. The typical designs and geometries used by each technique are also summarized. There is an increasing trend of printing shape memory polymers, as well as multiple materials simultaneously using direct ink writing and material jetting techniques to produce robotics with varying stiffness values that range from intrinsically soft and highly compliant to rigid polymers. Although the recent work is done is still limited to experimentation and prototyping of 3D printed soft robotics, additive manufacturing could ultimately be used for the end-use and production of soft robotics.

The paper provides the current trend of how 3D printing techniques and materials are used particularly in the soft robotics application. The potentials of 3D printing technology on the soft robotic applications and the future outlooks of 3D printed soft robotics are also presented.

Different studies relate the presence of depression to lower cognitive performance and higher functional dependence in older people; however, this is not entirely clear. The purpose of this study is to validate the existence between the association of these conditions.

Cross-sectional and descriptive study was conducted in which the memory, metamemory and global functionality test performance of depressed and non-depressed participants was compared between two groups, one cognitively healthy and other with cognitive decline. The participants were 420 older adults, with an average age of 69 and five years of schooling.

The importance of describing cognitive performance in older adults with depression may provide evidence to support an adequate differential diagnosis and the design of an adequate future therapeutic plan. Identifying and preventing depression in the elderly can improve health and well-being in the elderly.

Depression is a prevalent and highly disabling disease. When it is suffered by an older person, it is associated with higher mortality, functional dependence, poor physical health, worse quality of life indicators and psychological well-being. In the elderly, the clinical diagnosis of depression is difficult, as it has a high comorbidity and is often confused with other health conditions prevalent during older adulthood.

The purpose of this paper is to reflect on 30 years of Accounting, Auditing & Accountability Journal (AAAJ), and contemplates the future. It makes a case for diversity, including a broad range of theories and research methodologies, as a defining feature of AAAJ. As we have done since 1988 in AAAJ’s first editorial, we continue to urge interdisciplinary accounting researchers to undertake innovative research and be both original and creative, avoiding the narrow focus and detachment from society that is characteristic of globally pervasive North American economics-based accounting research.

The paper employs an analysis and critique of trends in interdisciplinary research, drawing upon the previous 29 editorials/commentaries published in AAAJ. It also elucidates the field of scholarship associated with AAAJ in 2016 as evidence of the patterning of recent research and publishing trends.

This paper identifies challenges confronting interdisciplinary researchers in the globalised academic community. These include our obsession with theoretical engorgement and our adversarial rather than cooperative approach to knowledge development. Furthermore, the authors argue that researchers must reflect on their motivation, informing theories and values if they intend to contribute to practice, policy and a wider societal good. Accounting researchers have a responsibility to go beyond observation, engaging in and constructing a more equal and fair society.

This commentary reflects on developments in AAAJ and its community over three decades. The authors also address the wider AAAJ community, including the Asia Pacific Interdisciplinary Research in Accounting (APIRA) conference attendees, AAAJ special issue editors, the editorial board, ad hoc reviewers, authors and supporters across AAAJ’s 30 years.

In dynamic environments, employees should respond to changing demands carrying out actions to achieve proper knowledge of the information systems (IS) that they use (individual adaptation). However, few studies have investigated the determinants of this behaviour. This study proposes and empirically evaluates a cognitive-attitudinal model grounded in migration theory, which considers push, pull and mooring factors.

Data collected from ERP users were analysed using partial least squares.

Coherent with migration theory, the results show that the individual adapts influenced by push factors (dissatisfaction with their current command of the IS), pull factors (expected benefits from improving their command) and mooring factors (attitude to the adaptation process). Also, inertia and cost of adaption impact on attitude.

This study introduces migration theory to the IS literature as a basis for comprehensively explaining adaptation in organisational settings.

The results suggest that management should: exhibit the instrumental benefits of a solid command of the IS; show the current gap in employee knowledge to revert it and, introduce changes to move employees out of their comfort zone to encourage ongoing learning and reduce resistance.

While previous studies have focused on the implementation stage and the emotional factors to explain adaptation, this study intends to bridge this gap by investigating cognitive-attitudinal factors that trigger the intention to adapt in the post-adoption stage. The findings of this study are useful to researchers in adaptation behaviour, and to managers to promote IS learning for their staff.