Summary Over recent years, consumers have shown an increasing interest in health and wellbeing, with many wanting food and drink products that are healthy and nutritious, yet fit in with busy lifestyles. Fruit juice is one beverage that has seen a dramatic increase in consumer purchasing since the 1970s, and is now consumed by nearly half the UK population. While the beneficial effects of consuming diets rich in fruit and vegetables are well documented, the specific health effects of consuming fruit juice are less so. Further, the role of fruit juice in conditions such as obesity has also recently come under scrutiny, due to questions over how liquid calories affect subsequent energy intake. Limitations in the literature in this area include a lack of studies looking at different types of fruit juices and their effects on health, as well as studies that differentiate fruit juice from fruit and vegetable intake. Consuming a diet rich in fruit and vegetables (to which fruit juice can count once towards the 5 A DAY target) can help to reduce an individual's risk of suffering from a variety of chronic diseases, and should therefore be encouraged.

The internal friction in pure copper, in copper doped with nickel and gold, and in magnesium, subjected to various amounts of cold work was measured at 40 kc from 4°K to 300°K. Cold work produces a Bordoni relaxation peak in copper at approximately 80°K. The peak position is independent of the amplitude of vibration for strain amplitudes less than 3×10−5. Suitable annealing reduces and eliminates the peak, as does the presence of relatively large quantities of impurities. Increased cold work and impurity additions also systematically reduce the strain amplitude of the internal friction. A peak was found in cold-worked magnesium at 20°K and also a small peak in crystalline quartz at 39°K. A comparison of present theories with these results is given.

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Cereals are staple foods, providing an important source of micro-and macronutrients in both developed and developing countries. Specifically, cereal products are an important source of energy, carbohydrate, protein and fibre, as well as containing a range of micronutrients such as vitamin E, some of the B vitamins, magnesium and zinc. But it seems that their role in promoting good health goes beyond merely the provision of nutrients; there is much evidence to suggest that regular consumption of cereal products, specifically whole grains, may have a role in the prevention of chronic diseases such as coronary heart disease, diabetes and colorectal cancer. Additionally, many cereal products promote feelings of satiety, and the regular consumption of cereal-based products at mealtimes appear to be key drivers of healthier dietary patterns.In the past, several misconceptions have existed among the public with regard to cereal products. Firstly, many more people believe they have a food intolerance or allergy to these foods than evidence would suggest, and secondly, cereals are seen by some as 'fattening'. The public should not be encouraged to cut out whole food groups unnecessarily and, as cereals and cereal products provide a range of macroand micronutrients and fibre, eliminating these foods without appropriate support and advice from a registered dietitian or other health professional could lead to problems in the long term. Many consumers also seem to be confused by the concept of 'whole grain', misinterpreting advice and clearly not achieving dietary recommendations.However, changing consumer attitudes, along with advancements in agricultural processes and food technology, have influenced the functionality of cereal products in the diet, and increasingly, claims are being made to promote cereal consumption specifically for the benefit of health. A new regulation provides a legal standard for nutrition and health claims that applies across the European Union. Eventually, a list of approved claims will be published that can be used on foods, provided the product in question contains enough of the nutrient to have a health benefit and its nutrient profile is deemed healthy enough to support a claim. This may have a significant impact on future consumer perceptions of the health benefits of a diet based on cereal foods.

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Lead films have been deposited onto room-temperature substrates having low thermal expansion coefficients and the residual mechanical stresses present in these films have been determined as a function of film thickness and film purity. At room temperature no measurable stress (<5×107 dyn/cm2) was present in any film. At 78° and 4.2°K the stress σ was given by σ=α+β/d, where α is a constant dependent on temperature and d is the film thickness. A model involving surface pinning of dislocations predicts an equation of this form, but the experimental values for the stress were found to be appreciably larger than values calculated on the basis of bulk data. The experimental values were substantiated by superconducting critical temperature measurements on films of various thicknesses. Localized crystalline growth was observed in lead films after cooling to 4°K. The film material around these micron-size crystals exhibiting five- and sixfold rotational symmetry was thinned to the point that physical holes were evident in the thinner films. In addition, with repeated temperature cycling, extensive cross slip was observed.

A special oil-free, ultra-high vacuum system has been used to deposit tin films at pressures less than 10-9 mm Hg onto room temperature substrates. These films were found to possess extremely sharp and reproducible magnetic field transitions as compared to films deposited by more conventional techniques. This resulted from breakup of the penumbra of a film deposited through a mask into electrically discontinuous islands leaving a film of uniform thickness. Specific residual gases were found to decrease the surface mobility of the tin atoms which contributed to continuous film edges and higher critical fields. For example, the critical field extrapolated to OaK increased from 370 oe for a pure film to 490, 590, and 820 oe as the ratio of oxygen molecules