Three popular objections to reductionism about color, experience as of impossible colors, the unary/binary distinction, and structural mismatch, are issues just, I argue, for the (probably default) version of reductionism according to which colors reduce to sets of surface spectral reflectances (SSRs). They are not problems for the version on which colors are dispositions to reflect coarse-grained intensities of light—are what in colorimetry are called “object colors”. This paper sets out to demonstrate the virtues of the latter reductionism.

Island-endemic arthropods are understudied species and likely to be highly threatened with extinction. Analysis of IUCN Red List assessments can be used to highlight important microhabitats requiring conservation for the effective management of island-endemic arthropod biodiversity. We synthesized information on the 296 island-endemic arthropod species assessed as Critically Endangered as of April 2024, the geography of the islands to which they are endemic, and the broad threats they face. These species comprised 33 taxonomic orders, across which an average of 53% of species were limited entirely to tiny, confined areas of habitat: caves, high elevation areas, isolated pools or sea stacks. These micro-refugia are most utilized by crustaceans and least utilized by myriapods. Caves and pools are the most important habitats on temperate islands where habitat degradation threatens crustaceans. On small tropical islands where arachnids and hexapods are threatened by invasive species, refugia are mostly in high elevation areas. Sea stacks appear to be effective refugia from invasive species only for threatened island-endemics with notable long-distance dispersal adaptation. None of the refugia appear effective in sustaining arthropod species immediately threatened by climate change. Using the interaction between arthropod life history, habitat and threats, it is possible to generalize micro-refugia that (1) should be immediately targeted for management, and (2) could yield undescribed or presumed-extinct species. Prioritizing such refugia for management and research can guide efficient expenditure of local capacity. In our case study, on Ascension Island, micro-refugia for seven endemic arthropods covered < 0.1% of the island's total area.

The common law relating to the tort of passing off is the traditional means by which conduct threatening business reputation may be halted. During the past five years, the Federal Court of Australia has been called upon on many occasions to apply s 52 Trade Practices Act 1974 (Cth) to prevent such conduct. As yet, there has been no clear judicial statement as to the interrelationship and overlap between the two causes of action.

This Article discusses the scope of the two causes of action in the context of an allegation of actual or threatened erosion of goodwill. The types of cases in which such allegation is usually made is then examined and suggestions given as to which cause of action should be relied on.

Although the Administrative Appeals Tribunal (hereafter referred to as the AAT) does not enjoy an express power to review policy considerations taken into account in reaching a decision under review, such a power has been taken to have been impliedly conferred by s 43 of the Administrative Appeals Tribunal Act 1975 (Cth) (hereafter referred to as the AAT Act).

Section 43(1) empowers the Trjbunal to exercise all the powers and discretions conferred on the decision-maker whose decision is subject to review. It empowers the Tribunal to affirm, vary or set aside the decision under review, and to make a decision in substitution for the decision so set aside or to remit the matter for reconsideration in accordance with any directions or recommendations of the Tribunal. Section 43(6) provides that the decision made by the AAT in substitution for the decision made by the original decision-maker shall be deemed to be a decision of the original decision-maker.

Laws imposing taxation shall deal only with the imposition of taxation, and any provision therein dealing with any other matter shall be of no effect.

Wheat flour is a major dietary source of iron; however, during milling to produce white wheat flour, the mineral-rich aleurone layer is removed. In the UK elemental iron is added to white flour to replace iron lost during processing(1). Soy flour is also added to bread flour as a flour improver(2). Legumes, including soy, are rich in iron and this raises the possibility that legume flour could be used to increase the iron content of white wheat flour products(3). The aim of this study was to investigate iron bioaccessibility from fava bean-fortified white flour, and to test the hypothesis that fava beans have the potential to be natural iron fortificants for wheat white flour.

Dried fava beans were purchased from Hodmedods UK and were ground to a course flour using a coffee grinder. Experiments utilized white flour fortified with different weight percentages of fava bean flour (0%, 25%, 50%). Mineral content of all samples was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Phytic acid of the samples was measured by using Megazyme kit (Megazyme-K-PHYT). The bioaccessibility of iron was determined by ICPOES following a simulated in vitro peptic (pH 2, 90 min) and pancreatin/bile (pH 7, 90 min) digestion(4). Data are mean±SEM of 3 independent experiments and were analysed by one-way ANOVA and Tukey’s post-hoc test.

The iron content of flours was increased significantly with the inclusion of 25% or 50% fava bean (FB) powder (P<0.0001): 1.07±0.01 (white flour control); 2.12±0.07 (25% FB) and 3.15±0.07 (50% FB) mg/100 g. Furthermore, the fava bean fortified flours had significantly (P<0.0001) higher phytic acid content: 0.19±0.01; 0.40±0.01 and 0.56±0.02 g/100 g, respectively. No significant difference was observed in terms of the molar ratios of phytic acid to iron (15.17±0.36, 15.94±0.26, 15.13±0.38) or in iron bioaccessibility (78.34±2.53%, 77.62±3.01% or 72.56±1.91%) between the white flour (0%) and fava bean-fortified flour samples (25% and 50%).

The results from this study show that addition of fava bean flour significantly increased the iron content of the white flour samples; however, the phytic acid content was also increased. The molar ratio of phytic acid to iron is an important determinant of iron bioaccessibility and bioavailability. While this study demonstrates that fava bean flour can be used as a natural iron fortificant, it highlights the need for additional food processing steps to reduce phytic acid levels and enhance iron bioaccessibility from foods produced using fava bean-fortified white wheat flours.