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Ebook Hate Crime or Gang Conflict? Violence Between Youth Groups in a Norwegian City

Submitted by antoq on Fri, 01/02/2009 - 06:21

The notions of "racist violence" or "hate crime" mean that persons or their properties are attacked because they belong to certain categories of people. These concepts also usually imply that there is an asymmetric power relation between victim and perpetrator, and that one side is the aggressor, the other the victim. This perspective is important and indispensable. However, relying solely on this framework of interpretation may limit our understanding of other processes and perspectives that might also be highly relevant for understanding what is actually going on.

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Free Ebook Differential weathering effects and mechanisms

Submitted by antoq on Thu, 11/06/2008 - 00:31

The physical and chemical characteristics of the two differential weathering effects, case hardening and core softening, are examined to determine their formation mechanisms by investigating several field areas exhibiting differential weathering effects. The terms differential weathering effects, factors, mechanisms, processes, morphologies and their cause and effect relationships are defined in the context of the overall problem.

Because differential weathering effects are defined on the basis of spatial variations in relative and absolute hardness, a portable field instrument has been developed to measure rock hardness as manifested in the abrasion resistance of the material.

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Download Free Ebooks Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods

Submitted by sevy on Sat, 08/16/2008 - 09:29

Download Free PDF Ebooks Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
Crispness is one of the most desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today�s consumers are showing increasing concern over fat intake. As a result, there is great interest in being able to enhance the crispness and reduce the fat uptake in breaded fried foods without sacrificing other quality attributes. To achieve these goals, modifications to both frying equipment and product formulation have been explored in this study.

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