LEADER 04606nam 2200637 450 001 9910778736403321 005 20230807203717.0 010 $a1-315-70045-X 010 $a0-585-01990-8 035 $a(CKB)111000211279346 035 $a(EBL)2055062 035 $a(SSID)ssj0000257211 035 $a(PQKBManifestationID)12096082 035 $a(PQKBTitleCode)TC0000257211 035 $a(PQKBWorkID)10246658 035 $a(PQKB)10201633 035 $a(MiAaPQ)EBC3569136 035 $a(EXLCZ)99111000211279346 100 $a20150527h20151997 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aTerminating public programs $ean American political paradox /$fMark R. Daniels ; with a foreword by William V. Roth, Jr 210 1$aOxfordshire, [England] ;$aNew York, New York :$cRoutledge,$d2015. 210 4$dİ1997 215 $a1 online resource (124 p.) 300 $aDescription based upon print version of record. 311 $a1-317-45890-7 311 $a0-7656-0124-9 320 $aIncludes bibliographical references and index. 327 $aCover; Half Title; Title Page; Copyright Page; Dedication; Table of Contents; Tables and Figures; Foreword; Preface; 1. Public Policy and Organization Termination: An Overview; Defining Termination; Termination and the Public Policy Process; Reasons for Termination; Types of Policy Termination; Termination's Current Political Popularity; The Study of Public Policy and Organization Termination; Conclusion; 2. The Literature of Termination; The 1976 Policy Sciences Symposium; Herbert Kaufman and Organizational Death; Peter deLeon and the Politics of Termination 327 $aThe 1997 International Journal of Public Administration Symposium on TerminationConclusion; 3. Sunset Legislation: Exploring the Linkages Between Termination and Innovation; Sunset Legislation and the Federal Government; Sunset Legislation and State Governments; Termination and Innovation; Measuring Termination and Innovation; Testing Termination and Innovation; Conclusion; 4. Organizational Termination and Policy Continuation; The Death of Oklahoma's Public Training Schools; ""In Need of Treatment"" Adjudication; Medicaid and Juvenile Services 327 $aEvaluating Hypotheses: Patterns and GeneralizationsConclusion; 5. Implementing Policy Termination; Implementing Policy Termination: TennCare; Testing Behn's Twelve Termination Guidelines; Hint 1: Don't Float Trial Balloons; Hint 2: Enlarge the Policy's Constituency; Hint 3: Focus Attention on the Policy's Harm; Hint 4: Take Advantage of Ideological Shifts to Demonstrate Harm; Hint 5: Inhibit Compromise; Hint 6: Recruit an Outsider as Administrator/Terminator; Hint 7: Avoid Legislative Votes; Hint 8: Do Not Encroach Upon Legislative Prerogatives; Hint 9: Accept Short-term Cost Increases 327 $aHint 10: Buy Off the BeneficiariesHint 11: Advocate Adoption, Not Termination; Hint 12: Terminate Only What Is Necessary; Conclusion; 6. Evaluating Termination Research; Conclusions from Termination Research; 1. Termination Rarely Has Economic Justification; 2. Termination Is Highly Political and Hard to Achieve; 3. Termination Requires Cooptation of Opponents; 4. Termination Often Involves Changing Ideologies; 5. Termination Is Often Followed by Rebirth; 6. Successful Termination Is Difficult to Predict 327 $a7. Termination Is an American Political Paradox: Everyone Supports It, Everyone Opposes ItConclusion; Notes; Bibliography; Index 330 $aThis text examines why and when policies or organizations are terminated, how they can be terminated successfully, and what often prevents them from being terminated. The literature on termination and a variety of case studies are reviewed in order to identify theories supported by research. 606 $aPolitical planning$zUnited States$xEvaluation 606 $aPolicy sciences$xEvaluation 606 $aPublic administration$zUnited States$xEvaluation 606 $aSunset reviews of government programs$zUnited States 615 0$aPolitical planning$xEvaluation. 615 0$aPolicy sciences$xEvaluation. 615 0$aPublic administration$xEvaluation. 615 0$aSunset reviews of government programs 676 $a320/.6/0973 700 $aDaniels$b Mark Ross$f1952-$01490840 702 $aRoth$b William V.$cJr., 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910778736403321 996 $aTerminating public programs$93712297 997 $aUNINA LEADER 05058nam 2200613Ia 450 001 9910830093203321 005 20230828224517.0 010 $a1-281-06910-8 010 $a9786611069100 010 $a0-470-99579-3 010 $a1-4051-8152-4 035 $a(CKB)1000000000415027 035 $a(EBL)320113 035 $a(OCoLC)476116783 035 $a(SSID)ssj0000120447 035 $a(PQKBManifestationID)11146454 035 $a(PQKBTitleCode)TC0000120447 035 $a(PQKBWorkID)10081531 035 $a(PQKB)10206487 035 $a(MiAaPQ)EBC320113 035 $a(EXLCZ)991000000000415027 100 $a20050412d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe chemical physics of food$b[electronic resource] /$fedited by Peter Belton 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (272 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-2127-0 320 $aIncludes bibliographical references and index. 327 $aThe Chemical Physics of Food; Contents; Preface; Contributors; About the Editor; 1 Emulsions; 1.1 Introduction; 1.2 Emulsion structure; 1.2.1 Size; 1.2.2 Concentration; 1.2.3 Surface properties; 1.2.3.1 Modified surfaces; 1.2.3.2 Types of interfacial material; 1.2.4 Interdroplet potentials; 1.3 Emulsion dynamics; 1.3.1 Creaming; 1.3.2 Flocculation; 1.3.3 Coalescence; 1.4 Emulsion functionality; 1.4.1 Rheology; 1.4.2 Chemical reactivity; 1.5 References; 2 Physicochemical Behaviour of Starch in Food Applications; 2.1 Introduction; 2.2 Starch composition and chemical structure 327 $a2.2.1 Granular structure2.2.2 Molecular composition; 2.2.2.1 Amylose; 2.2.2.2 Amylopectin; 2.2.2.3 Intermediate materials; 2.2.2.4 Minor components; 2.3 Modifications of starch by hydrothermal treatments and shearing; 2.3.1 Gelatinization, pasting and melting; 2.3.1.1 Structural changes; 2.3.1.2 Mechanisms of gelatinization-melting; 2.3.1.3 Functional properties; 2.3.2 Gelation; 2.3.2.1 Structural changes; 2.3.2.2 Mechanisms; 2.3.2.3 Functional properties; 2.3.3 Glass transition and plasticization by water; 2.3.4 Physical ageing; 2.4 Interactions with other molecules 327 $a2.4.1 Hydrocolloids and proteins2.4.2 Sugars; 2.4.3 Amylose complexation with small molecules; 2.4.3.1 Lipids; 2.4.3.2 Alcohols, aroma and flavours; 2.5 Starch as a nutrient; 2.5.1 Classification; 2.5.2 Resistant starch; 2.6 Conclusions; 2.7 References; 3 Water Transport and Dynamics in Food; 3.1 Introduction; 3.2 Statistical thermodynamics and the microscopic water distribution; 3.3 Experimental probes of the microscopic water distribution; 3.4 The water self-diffusion propagator; 3.5 Experimental probes of the water self-diffusion propagator 327 $a3.6 Water transport in nonequilibrium microheterogeneous systems3.7 The state of water in nanopores; The colour plate section appears after page 82; 3.8 Experimental probes of water-biopolymer interactions; 3.9 Molecular dynamics simulations of water-biopolymer interactions; 3.10 The dependence of water dynamics on state variables; 3.10.1 Low-water-content systems; 3.10.2 Nonfreezing water; 3.10.3 Diffusion studies of surface water; 3.10.4 Water dynamics under high pressure; 3.11 Conclusion; 3.12 References; 4 Glasses; 4.1 Introduction; 4.2 Glass transitions 327 $a4.2.1 Low molecular weight liquids and glasses4.2.2 Biopolymer glasses and plasticization; 4.2.3 Colloidal glasses; 4.3 Glassy state dynamics; 4.4 Structural relaxation in low molecular weight organic liquids and biopolymers; 4.5 Mechanical stability -colloidal systems; 4.6 Chemical stability; 4.6.1 Chemical kinetics and the glassy state in single-phase systems; 4.6.2 Chemical kinetics and the glassy state in multiphase systems; 4.7 Glassy carbohydrates as encapsulation matrices and solvents; 4.7.1 Flavour encapsulation in glassy carbohydrates 327 $a4.7.2 Solvent properties of amorphous carbohydrates 330 $aThis important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institut 606 $aFood$xAnalysis 606 $aFood$xComposition 615 0$aFood$xAnalysis. 615 0$aFood$xComposition. 676 $a664 676 $a664.0015 701 $aBelton$b P. S$093538 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830093203321 996 $aThe chemical physics of food$92025962 997 $aUNINA