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Byline: Katherine A. Karl (1), Cynthia L. Sutton (1) Abstract: Fairness perceptions regarding several workplace romance policies (i.e., no action, counsel, verbal reprimand, written warning, transfer, terminate) applied to different types of couples (e.g., lateral vs. hierarchical) in a variety of situations (e.g., couple's performance improves vs. declines) were examined. We found the counsel policy was perceived more fair than any other policy. Stricter workplace romance policies (verbal reprimand, written warning, transfer) were perceived fair when the couple's performance declined or the romance was highly visible. Taking no action was perceived more fair than any other policy when the couple's performance improved. These results and others are discussed. Author Affiliation: (1) Indiana University South Bend, USA Article History: Registration Date: 30/09/2004

Addition of locust bean gum to ice cream leads to a fall in the rate at which ice crystals grow, both during heat shock and during storage at constant temperatures. This research aimed to assess the impact of ice phase volume, stabilizer type and concentration to determine whether such effects on model solutions were applicable in ice cream. Boosting the concentration of locust bean gum or guar led to a fall in rate of recrystallization. Recrystallization during heat shock was not affected by ice phase volume.

The efficacy of stabilizers as recrystallization inhibitors was examined. It was found that both guar and locust bean gum inhibited ice recrystallization. The effects depended on stabilizer concentration, with an initial reduction in recrystallization rates. Enzyme modified guars restricted recrystallization, although with a less marked effect.

Recrystallization rates of ice in aqueous fructose solutions decline with a decrease in ice phase volumes and temperature rates. The dominant status of migratory and accretive recrystallization depends on the size of ice crystals. Migratory recrystallization dominates in the late stages when the crystals are few and large in size. The effect of temperature is similar to that observed in Williams-Landell-Ferry kinetics. This indicates that recrystallization rates correspond to the difference between the storage and glass transition temperature.

It has been possible to identify further indirect evidence for the surface absorption hypothesis that has been put forward to explain the inhibition of recrystallization by stabilizers. This research involved measuring ice recrystallization rates in simple aqueous solutions containing fructose and a hydrocolloid stabilizer. Attention was given to the concentration dependence of the recrystallization inhibition shown by a stabilizer obtained from guar gum which was enzymically altered to have a similar galactose content to locust bean gum (LBG). The enzyme-modified guar showed similar recrystallization behaviour to LBG.

Incorporation of locust bean gum (LBG) to aqueous fructose solutions reduces the recrystallization rates of ice. This effect is observed only for 0.2% to 0.3% of LBG concentrations. The recyrstallization rates increase with an increase in ice phase volume, and decline with a decrease in temperature. There is a lack of correlation between the recrystallization rates and the solution viscosity of the unfrozen phase. A weak absorbtion of the polysaccharide to the ice crystals may be responsible for this LBG action.

The following is the final installment of a two-part interview with Mr. John Selky who was the President of I/N Tek / I/N Kote (I/N) from its inception in 1989 [...]

`TAM 302' hard red winter wheat (Triticum aestivum L.) (Reg. no. CV-870, PI 605910) was developed by the Texas Agricultural Experiment Station (TAES) and was released in 1998. The experimental [...]