Search

Research on how music artists generate sales from their content through different platforms is scant. In this study, configuration theory is used to show that different market access configurations are viable simultaneously and that young musicians differ significantly in how they generate revenues. Using data on the media and sales performance of 338 young musicians in the Netherlands, we show that there is an ‘Emerging Star’ group (7–13% of artists depending on regional scope) and that record labels play an important role in this configuration providing broad media access on all platforms, both old and new. Digital age ‘Independents’ (14% of young artists), mostly without a record label, seem to benefit from the use of social media while exploiting synergies around live music. All artists in the remaining groups ‘Question Marks’ and ‘Hobbyists’ experience low to very low performance on all platforms. This study shows that configuration theory can provide detailed insight into viable and unviable marketing strategies. In particular, it shows that the globally declining music CD platform can still be very important for specific artists that exploit synergies between live performances, on-site CD sales and social media fan relationship management. The implications for marketing theory and young music artists are discussed.

This report give a brief outline of the planing and the execution of medieval food for the DIT's production of the Canterbury Tales on 11-14 March 2015 in Smock Alley Theatre, Dublin - a collaboration between the DIT Conservatory of Music and Drama and the School of Culinary Arts & Food Technology.

Neurologic injury after cardiac surgery is principally associated with emboli. Although much work has focused on surgical sources of emboli, less attention has been focused on emboli associated with the heart-lung machine. We tested whether emboli are associated with discrete processes during cardiopulmonary bypass (CPB). One hundred patients undergoing cardiothoracic surgery were enrolled between April 2008 and May 2011 at a single medical center. During each surgical procedure, emboli were counted in three CPB locations: the venous side (Channel 1), before the arterial line filter (Channel 2), and after the arterial line filter (Channel 3). We used prespecified event markers to identify perfusionist interventions. Identical circuits were used on all patients. Of the 100 patients enrolled, 62 underwent isolated coronary artery bypass grafting (CABG), 17 underwent isolated valve operations, and 21 underwent CABG plus valve. Median counts across Channels 1, 2, and 3 were 69,853, 3,017, and 1,251, respectively. The greatest contributor to emboli in Channels 1, 2, and 3, respectively, were achieving the calculated CPB flow, opening of the electronic arterial line clamp, and introducing a hemofilter. The circuit technology was efficient in reducing total emboli counts from Channels 1-2 irrespective of the size of the emboli. Nearly 71% of all emboli 30-100 microm in size were removed from the circuit between Channels 2 and 3. No significant association was found between emboli counts and S100B release. Emboli occur frequently during CPB and are predominantly associated with the initiation of bypass, operation of the electronic arterial line clamp, and the initiation of a hemofilter. Continued work to reduce the occurrence of emboli is warranted.

This thesis deals with the anomerisation of glycosidic linkages using TiCl4 and SnCl4. Methods involving the Lewis acid induced anomerisations of glycosides have been published over the past decade, however this methodology has not been widely utilised in carbohydrate chemistry due to low yields, large variations in selectivity, and the need for specific functional groups (e.g., carbamate). It is felt that a better understanding of the anomerisation reaction could be achieved by probing the effects of protecting groups and pushing the reaction to it limits. Chapter 1 deals with the anomerisation of glycosyl azides. Previous work by Murphy et al. has led to reasonable but not high selectivity using SnCl4. Since this work was carried out a seminal publication by Murphy et al. demonstrated the advantages of using TiCl4 in anomerisation reactions. The application of TiCl4 and varying the carboxylic functionality from acid to ester gave the desired high selectivities in good yields. Chapter 2 applies this successful approach to the anomerisation of disaccharide substrates, resulting in regioselective anomerisations and giving the desired alpha-products in high selectivities and yields. Chapter 3 deals with the influence of protecting groups on the rate of the anomerisation reaction. The rate of anomerisation for has been quantified for 34 substrates in an attempt to elucidate the influence of the steric and electronic effects. It was evident from the results obtained that both steric and electronic effects have an influence on the rate of anomerisation. 2017-07-04

Part of the Soft Tissue Biomechanics Session this presentation is to characterise the true Poisson’s ratio of the nucleus pulposus is strain dependent

This presentation looks at Poisson’s ratio of nucleus pulposus tissue, comparison of experimental results with a biphasic poroviscoelastic finite element model

The culinary process has changed somewhat down through the ages but not to any great extent. The raw materials are still similar but innovation and creativity has been applied to them to give the finished product varying degrees of taste, texture, sensory and aesthetic pleasure. Fundamentally the tools which we use to interpret or rate our food are the very same apparatus which animals use to define theirs. The anthropology of sensory perception is essentially the same for animals and man in an evolutionary perspective (Pasquet, Simmen & Pagezy, 2000). It reflects the capacity of the animal or primitive human mind to differentiate or detect simple odours and aromas such as esters or aldehydes present in food. Given these physical constraints we are therefore limited in how far we can develop our dining pleasure as our receptive tools cannot be replaced. Scientific knowledge is now being applied to dining in the realms of Haute Cuisine by which pleasure can enhance dining appreciation through the use of complementary systems, parings and electronic devices. Humans also exercise discretion in what we do and do not eat from a practical, nutritional or survivalist perspective but for conventional reasons, every society has done so. Creativity and innovation represent an area of culture where we have developed a specifically human arena or process to reflect our apprehension of nature. This creativity has been consistently applied to our diet down through the ages; this application has been in a very cyclical fashion with trends becoming popular, disappearing and latter re-merging. Innovation in the gastronomic field has been a gradual process.