Factors influencing the distribution of Subantarctic deep-sea benthic foraminifera, Campbell and Bounty Plateaux, New Zealand

2007 ◽  
Vol 62 (3) ◽  
pp. 141-166 ◽  
Author(s):  
Bruce W. Hayward ◽  
Hugh R. Grenfell ◽  
Ashwaq T. Sabaa ◽  
Helen L. Neil
2002 ◽  
Vol 46 (1-2) ◽  
pp. 139-176 ◽  
Author(s):  
Bruce W. Hayward ◽  
Helen Neil ◽  
Rowan Carter ◽  
Hugh R. Grenfell ◽  
Jessica J. Hayward

2003 ◽  
Vol 39 (3) ◽  
pp. 271-290 ◽  
Author(s):  
Sarah Hillcoat-Nallétamby ◽  
A. Dharmalingam

Research often focuses on exchanges of help between mature adult children and ageing parents, but not between young adults and parents. As transitions to adulthood become more complex, and mid-life is increasingly associated with competing roles, this article examines factors influencing the likelihood that a mid-life parent continues to support an adult child who has left home. Empirical analysis uses data from New Zealand's 1997 `Transactions in the Mid-life Family' survey. Parents continue to support their child, but the factors influencing the flow of help vary by type of help. A child's, but not a parent's age, and the gender of both, have a significant influence on the provision of help, and although infrequent contact and long distances make exchanges more difficult, they do not completely inhibit them.


1957 ◽  
Vol 24 (2) ◽  
pp. 235-241 ◽  
Author(s):  
P. S. Robertson

Some of the factors influencing the concentration of carbon dioxide found in New Zealand Cheddar cheese have been investigated.1. Cheeses made with the use of commercial starters (containing betacocci) are characterized by a rapid increase in their carbon dioxide content during the 2 weeks following manufacture.2. Cheeses made with the use of single strain starters do not change in carbon dioxide content in the first 2 weeks following manufacture, but may ultimately contain as much carbon dioxide as commercial starter cheeses.3. High concentrations of carbon dioxide within a cheese result in an open texture, especially when the carbon dioxide is formed shortly after manufacture.4. The loss of carbon dioxide to the atmosphere is demonstrated by the existence of a carbon dioxide concentration gradient within the cheese.5. Storage of cheese at a lower temperature than is usual results in retarded carbon dioxide formation.


2018 ◽  
Vol 111 (3) ◽  
pp. 561-572 ◽  
Author(s):  
Robin Fentimen ◽  
Andres Rüggeberg ◽  
Aaron Lim ◽  
Akram El Kateb ◽  
Anneleen Foubert ◽  
...  

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