The relationships between spectrum and structure in layer-silicates are reviewed, and applied in the study of structural changes occurring during the heating of montmorillonites up to dehydroxylation, and their subsequent rehydroxylation. Information given by infrared spectroscopy on the binding of water in expanding layer silicates is presented, and the physical and chemical processes associated with entry of basic, neutral and acidic molecules into the interlayer space of these minerals are illustrated for ammonia, ethylamine, pyridine, nitrobenzene, and benzoic acid. Problems associated with the study of soil clays, which are often complex mixtures including poorly ordered and amorphous constituents, frequently firmly combined with organic matter, are discussed.

New evidence is presented concerning the environment of the two types of hydroxyl group in beidellite. The thermal stabilities of NH4+ and lattice OH in montmorillonite and beidellite, and the properties of their dehydroxylates, are contrasted. The nature of the collapsed phase formed in Li-, Mg-, and NH4-montmorillonite at 300–500°C is discussed. The presence of weak hydrogen bonds between lattice oxygens and interlayer water is established, although it is shown that the strength of hydrogen bonds formed between NH4+ and lattice oxygens is dependent on the sites of substitution in the layer lattice.

Recent research has highlighted a tendency for more rational and deliberative decision-making in individuals with autism. We tested this hypothesis by using eye-tracking to investigate the information processing strategies that underpin multi-attribute choice in a sample of adults diagnosed with autism spectrum condition. We found that, as the number of attributes defining each option increased, autistic decision-makers were speedier, examined less of the available information, and spent a greater proportion of their time examining the option they eventually chose. Rather than indicating a more deliberative style, our results are consistent with a tendency for individuals with autism to narrow down the decision-space more quickly than does the neurotypical population.

Recent research has shown that risk and reward are positively correlated in many environments, and that people have internalized this association as a “risk-reward heuristic”: when making choices based on incomplete information, people infer probabilities from payoffs and vice-versa, and these inferences shape their decisions. We extend this work by examining people’s expectations about another fundamental trade-off — that between monetary reward and delay. In 2 experiments (total N = 670), we adapted a paradigm previously used to demonstrate the risk-reward heuristic. We presented participants with intertemporal choice tasks in which either the delayed reward or the length of the delay was obscured. Participants inferred larger rewards for longer stated delays, and longer delays for larger stated rewards; these inferences also predicted people’s willingness to take the delayed option. In exploratory analyses, we found that older participants inferred longer delays and smaller rewards than did younger ones. All of these results replicated in 2 large-scale pre-registered studies with participants from a different population (total N = 2138). Our results suggest that people expect intertemporal choice tasks to offer a trade-off between delay and reward, and differ in their expectations about this trade-off. This “delay-reward heuristic” offers a new perspective on existing models of intertemporal choice and provides new insights into unexplained and systematic individual differences in the willingness to delay gratification.

In motor lotteries the probability of success is inherent in a person’s ability to make a speeded pointing movement. By contrast, in traditional economic lotteries, the probability of success is explicitly stated. Decision making with economic lotteries has revealed many violations of rational decision making models. However, with motor lotteries people’s performance is often near optimal, and is well described by statistical decision theory. We report the results of an experiment testing whether motor planning decisions exhibit the attraction effect, a well-known axiomatic violation of some rational decision models. The effect occurs when changing the composition of a choice set alters preferences between its members. We provide the first demonstration that people do exhibit the attraction effect when choosing between motor lotteries. We also found that people exhibited a similar sized attraction effect in motor and traditional economic paradigms. People’s near-optimal performance with motor lotteries is characterized by the efficiency of their decisions. In attraction effect experiments performance is instead characterized by the violation of an axiom. We discuss the extent that axiomatic and efficiency measures can provide insight in assessing the rationality of decision making.

When choosing between immediate and future rewards, how do people deal with uncertainty about the value of the future outcome or the delay until its occurrence? Skylark et al. (2020) suggested that people employ a delay-reward heuristic: the inferred value of an ambiguous future reward is a function of the stated delay, and vice-versa. The present paper investigates the role of this heuristic in choice behaviour. In Studies 1a–2b, participants inferred the value of an ambiguous future reward or delay before the true value was revealed and a choice made. Preference for the future option was predicted by the discrepancy between the estimated and true values: the more pleasantly surprising the delayed option, the greater the willingness to choose it. Studies 3a–3c examined the association between inference and preference when the ambiguous values remained unknown. As predicted by the use of a delay-reward heuristic, inferred delays and rewards were positively related to stated rewards and delays, respectively. More importantly, choices were associated with inferred rewards and, in some circumstances, delays. Critically, estimates and choices were both order-dependent: when estimates preceded choices, estimates were more optimistic (people inferred smaller delays and larger rewards) and were subsequently more likely to choose the delayed option than when choices were made before estimates. These order effects argue against a simple model in which people deal with ambiguity by first estimating the unknown value and then using their estimate as the basis for decision. Rather, it seems that inferences are partly constructed from choices, and the role of inference in choice depends on whether an explicit estimate is made prior to choosing. Finally, we also find that inferences about ambiguous delays depend on whether the estimate has to be made in “days” or in a self-selected temporal unit, and replicate previous findings that older participants make more pessimistic inferences than younger ones. We discuss the implications and possible mechanisms for these findings.

Published in Paris in 1928 under the leadership of Guadeloupean Maurice Satineau, the newspaper La dépêche africaine featured a mélange of African diasporic contributors from across the French colonies. Chief among them were the Afro-Martinican intellectuals and sisters Jane and Paulette Nardal. It was here that Jane Nardal published her now famous essay “Internationalisme noir,” introducing the idea of “black internationalism” into popular parlance. Nardal documented a new understanding of blackness and collectivity amid post-World War I globalization. Just as wartime had broken down barriers among Europeans and white Americans, so too had it fostered the “sentiment” among black people from the around the world that they “belong[ed] to one and the same race.” Introducing and reifying terms such as “Afro Latino” and “African American” into French and English vernaculars, Nardal focused on black people's efforts to rhetorically and ideologically link the African diaspora while also reconciling these new identities with the “ancient traditions” of Africa. The result: one of the first efforts to define black internationalism as an ideology, worldview, and political practice in a moment in which black people the world over were trying to negotiate the modernizing world and their place in it.

This paper reviews recent research into predicting the eating qualities of beef. A range of instrumental and grading approaches have been discussed, highlighting implications for the European beef industry. Studies incorporating a number of instrumental and spectroscopic techniques illustrate the potential for online systems to non-destructively measure muscle pH, colour, fat and moisture content of beef with R2 (coefficient of determination) values >0.90. Direct predictions of eating quality (tenderness, flavour, juiciness) and fatty acid content using these methods are also discussed though success is greatly variable. R2 values for instrumental measures of tenderness have been quoted as high as 0.85 though R2 values for sensory tenderness values can be as low as 0.01. Discriminant analysis models can improve prediction of variables such as pH and shear force, correctly classifying beef samples into categorical groups with >90% accuracy. Prediction of beef flavour continues to challenge researchers and the industry alike, with R2 values rarely quoted above 0.50, regardless of instrumental or statistical analysis used. Beef grading systems such as EUROP and United States Department of Agriculture systems provide carcase classification and some indication of yield. Other systems attempt to classify the whole carcase according to expected eating quality. These are being supplemented by schemes such as Meat Standards Australia (MSA), based on consumer satisfaction for individual cuts. In Australia, MSA has grown steadily since its inception generating a 10% premium for the beef industry in 2015-16 of $187 million. There is evidence that European consumers would respond to an eating quality guarantee provided it is simple and independently controlled. A European beef quality assurance system might encompass environmental and nutritional measures as well as eating quality and would need to be profitable, simple, effective and sufficiently flexible to allow companies to develop their own brands.

The procedure for synthesizing proto-imogolite (an acid-soluble hydroxy-aluminium orthosilicate complex) and imogolite (a tubular aluminosilicate mineral) was used to produce ferruginous aluminosilicates over a range of Al/Fe ratios to determine whether Fe3+ can be incorporated in the imogolite structure. Analysis of the synthesized products by transmission electron microscopy, electron diffraction, and IR spectroscopy indicated that, while imogolite was formed in the presence of iron, increased Fe3+ in the systems caused the formation of ferrihydrite and poorly-organized aluminosilicates resembling proto-imogolite allophane. Treatment of these materials with Na-citrate/dithionite/bicarbonate dissolved the ferrihydrite and poorly-organized aluminosilicate, and concentrated products with tubular morphology. Analysis of the structural Fe3+ by ESR spectroscopy suggested that little or no Fe3+ was incorporated in the structure of imogolite, although the less crystalline proto-imogolite allophane may have accommodated some structural Fe3+. A separate iron-rich product, identified as ferrihydrite, was formed at low Al/Fe ratios. Mössbauer spectroscopic analysis of 57Fe3+ doped at very low levels into proto-imogolite and imogolite indicated that the sites of substitution were better defined in the latter. At least part of this Fe3+ may have been incorporated in the structure of boehmite, an impurity formed during synthesis.

Boehmite and lepidocrocite, in the form of thin plates with well-developed (010) faces parallel to the constituent layers, show one predominant absorption band due to OH stretching of two-coordinated surface hydroxyl groups, which are shown to be unreactive towards phosphate. In very fine grained preparations of lepidocrocite, two other species of surface hydroxyl are detected, presumably associated with (100) and (001) faces. Marked differences in the frequencies of bulk vibrations between platy and rod-shaped lepidocrocite preparations can be explained partly by their crystal morphology, and partly by degree of crystalline order.

Imogolite structures in allophanic clays can be recognized and semi-quantitatively estimated by an absorption band at 348 cm−1. Allowance can be made for interference by aluminous dioctahedral layer silicates present in small amounts.

Conditions necessary for exchange between lattice OH groups and D2O in expanding layer silicates are reported. From spectral changes in the 200–1200 cm−1 region resulting from this exchange, in-plane librations of OH co-ordinated to (A1A1), (A1Mg), (A1Fe3+), and (MgMgMg) have been identified in montmorillonite, beidellite, saponite, hectorite, and vermiculite. Both in-plane and out-of-plane librations have been identified for pyrophyllite and celadonite, from comparison of synthetic specimens containing OD with natural or synthetic OH forms. Comparison of hydrogen and deuterium forms of Mg- and Ni-talcs leads to the identification of translational and librational OH vibrations.

Infra-red examination of a weathered biotite and of biotites that have been converted to vermiculites and subsequently oxidized, indicates that oxidation of octahedral ferrous ions to ferric ions is associated with a reversible conversion of hydroxyl ions to oxide ions. Subsequently, in high-iron biotites, there is an irreversible loss of ferric ions from the octahedral layer, resulting in an increased number of dioctahedral sites. Electron microscopy and X-ray diffraction indicate that ejected ferric ions form either amorphous interlayer oxides or, when bromine is used as an oxidant, a crystalline external phase of β-FeOOH. The high refractive index of some oxidized vermiculites is shown to be due largely to submicroscopic iron oxides.

The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.

Questions of evidence have sat at the center of black women's history since the field entered the academy over thirty years ago. Historians of black women's lives and labors have filled bookshelves by “mining the forgotten” to render them visible. Scholarship pioneered in the 1980s and 1990s established black women as prominent and indispensable historical actors, and key to understanding such eras as slavery, the Civil War, and the Civil Rights movement. Subsequent works built upon the bedrock that these initial studies provided, incorporating nuanced gender analyses into the history of black women's thought, experiences, and political action. The past ten years have seen a proliferation of publications that have extended the reach of the field to include such genres and approaches as girlhood studies, intellectual history, and black internationalism. This groundswell of research has foregrounded a persistent methodological quandary for scholars of black women's history: how should they address the paradox of simultaneously finding copious archival records on some black women, while also accounting for the deafening archival silence on others?

Accurately quantifying a consumer’s willingness to pay (WTP) for beef of different eating qualities is intrinsically linked to the development of eating-quality-based meat grading systems, and therefore the delivery of consistent, quality beef to the consumer. Following Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia were asked to detail their willingness to pay for beef from one of four categories that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium quality. These figures were subsequently converted to a proportion relative to the good-every-day category (P-WTP) to allow comparison between different currencies and time periods. Consumers also answered a short demographic questionnaire. Consumer P-WTP was found to be remarkably consistent between different demographic groups. After quality grade, by far the greatest influence on P-WTP was country of origin. This difference was unable to be explained by the other demographic factors examined in this study, such as occupation, gender, frequency of consumption and the importance of beef in the diet. Therefore, we can conclude that the P-WTP for beef is highly transferrable between different consumer groups, but not countries.

The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.

Vapor pressures of technical-grade triallate [S-(2,3,3-trichloroallyl)diisopropylthiocarbamate] were calculated from the vapor density measurements determined at seven different temperatures, using a gas-saturation technique and solid adsorbent traps. The equation Log10P = 11.05 – (4401/T) delineated the relationship between the apparent vapor pressure and temperature, giving the triallate vapor pressure values from 1.083 × 10−4 to 16.371 × 10−4 mm Hg over the temperature range of 20 to 45 C. The vapor flux of triallate from glass surfaces was of the order of 5.7 μg cm−2 h−1 at 25 C.