Cash discount piracy;

Mode of access: Internet.

The United States letter writer;

Mode of access: Internet.

Examen chymique de différentes substances minérales; : essais sur le vin, les pierres, les bézoards, & d'autres parties d'histoire naturelle & de chymie;. Traduction d'une lettre de M. Lehmann, sur la mine de plomb rouge.. /

Includes index.

Effective business letters; their requirements and preparation, with specific directions for the various types of letters commonly used in business,

2d. ed., 9th printing.

Russische Handelskorrespondez /

Mode of access: Internet.

How to write letters that win ...

Mode of access: Internet.

Handbuch für Deutsche : enthaltend Formen zu Handschriften, welche den deutschen Bürgern der Vereinigten Staaten nützlich und dienlich seyn können, als : Bande, Noten, Reseten, Ueberschreibungen, Verträge, Vollmachten, letzte Willen oder Testamente, Versteigerungs-Bedingungen, u. u. u. : und vierlerley Anmerkungen über Verordnungen der Gesezte über obige und andere Gegenstände : nebst allerley Formen in der englischen Sprache.: auch Intressen-Tabellen und eine Tabelle zum Gebrauch für Sägemüller.

Text runs parallel to back of cover.

Business communications: principles and methods

Mode of access: Internet.

The Evolution of Norms in Trade and Financial Networks in the First Global Age: the case of Simon Ruiz's network

In the 16th century, merchants and bankers gained a social influence and political relevance, due to their capacity of ‘faire travailler l’argent des autres’ (Benassar 1972:50). For the success of their activity, they built evolving networks with cooperative partners. These networks were much more than the sum of all partners. In the case study of the Castilian merchant Simon Ruiz, the network functioned in an unique way and independent from any formal institutional control. Its functioning varied in how different partners were associated and the particular characteristics and contents of these social ties. Being a self-organized network, since the formal institutions of trade regulation and the Crown control didn’t influence the network functioning, the Simon Ruiz network was deeply embedded in the economic and financial performance of the Hispanic Empires, in two different ways. The first, purely commercial. The monopolistic regime which was applied by the two crowns in the trade of certain colonial goods was insufficient to the costs of imperial maintenance. In such manner, particulars tried to rent a contract of exploration of trade, paying an annual sum to the crown, as in the Portuguese trade. Some of these agents also moved along Simon Ruiz’s network. But others were involved in relations with the imperial crowns on a second way, the finance. Maintaining Empires implied a lot of human, technical but also financial means, and most of the times Kings were forced to recur to these merchants, as we will demonstrate. What were the implications of these collaborative relations in both parts? The main goal of this paper is to comprehend the evolution of informal norms within Simon Ruiz’s network and how they influenced cooperative behavior of the agents, particularly analyzing mechanisms of sanctioning, control, punishment and reward, as well as their consequences in different dimensions: future interactions, social repercussions and in agent’s economic health and activity. The research is based in the bills of exchange and commercial correspondence of the private archive of Simon Ruiz, located in the Provincial Archive of Valladollid, Spain.

Correspondence between the American and British Plentipotentiaries relative to the commercial convention concluded on the 3rd of July, 1815.--

January 16, 1816.

Correspondence between the American and British Plentipotentiaries relative to the commercial convention concluded on the 3rd of July, 1815

January 16, 1816. Printed by order of the House of Representatives. 14th Congress, 1st Session, 1815-1816. House. At head of title: [27].

A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multi-stage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets where they are finish fried. The initial blanching, treatment in glucose solution and par-frying steps are crucial since they determine the levels of precursors present at the beginning of the finish frying process. In order to minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat and color were monitored at time intervals during the frying of potato strips which had been dipped in varying concentrations of glucose and fructose during a typical pretreatment. A mathematical model of the finish-frying was developed based on the fundamental chemical reaction pathways, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide, and accurately predicted the acrylamide content of the final fries.

Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

Caucuses of 1860 : A history of the national political conventions of the current presidential campaign ...Compiled from the correspondence of the Cincinnati commercial, written On the circuit of the conventions, and the official reports /

Microform.

The epistolary correspondence of the Right Hon. Edmund Burke and Dr. French Laurence.

Mode of access: Internet.