Trends in material choice for direct restorations by final year students from University College Cork 2004-2009

Traditionally, undergraduate students in University College Cork (UCC) have been taught to use amalgam as the first choice material for direct restoration of posterior cavities. Since 2005 the use of composite resins has replaced amalgam as the first choice material. An audit was conducted of all direct restorations placed by final year students from UCC from 2004 until 2009. Results showed that over a six year period, final year UCC dental undergraduate students placed proportionately more direct composite resin restorations and significantly fewer amalgam restorations. The need for and undergraduate exposure to, provision of amalgam restorations may have to be revisited.

Human Rights in Northern Ireland 2009-10

This report surveys the legislative and judicial developments in human rights law within Northern Ireland in the years 2009 and 2010, highlighting the respects in which the law was or was not in compliance with international human rights standards, in particular those laid down in the European Convention on Human Rights.

A collision in 2009 as the origin of the debris trail of asteroid P/2010A2

The peculiar object P/2010A2 was discovered in January 2010 and given a cometary designation because of the presence of a trail of material, although there was no central condensation or coma. The appearance of this object, in an asteroidal orbit (small eccentricity and inclination) in the inner main asteroid belt attracted attention as a potential new member of the recently recognized class of main-belt comets. If confirmed, this new object would expand the range in heliocentric distance over which main-belt comets are found. Here we report observations of P/2010A2 by the Rosetta spacecraft. We conclude that the trail arose from a single event, rather than a period of cometary activity, in agreement with independent results. The trail is made up of relatively large particles of millimetre to centimetre size that remain close to the parent asteroid. The shape of the trail can be explained by an initial impact ejecting large clumps of debris that disintegrated and dispersed almost immediately. We determine that this was an asteroid collision that occurred around 10 February 2009.

Wind generation and electricity demand during the severe winter of 2009/10 in Ireland

Throughout the world the share of wind power in the generation mix is increasing. In the All Island Grid, of the Republic of Ireland and Northern Ireland there is now over 1.5 GW of installed wind power. As the penetration of these variable, non-dispatchable generators increases, power systems are becoming more sensitive to weather events on the supply side as well as on the demand side. In the temperate climate of Ireland, sensitivity of supply to weather is mainly due to wind variability while demand sensitivity is driven by space heating or cooling loads. The interplay of these two weather-driven effects is of particular concern if demand spikes driven by low temperatures coincide with periods of low winds. In December 2009 and January 2010 Ireland experienced a prolonged spell of unusually cold conditions. During much of this time, wind generation output was low due to low wind speeds. The impacts of this event are presented as a case study of the effects of weather extremes on power systems with high penetrations of variable renewable generation.

The Virgin Father (Revival of 2009 production):The Virgin Father: A Stage Play (Revival of 2009 production)

A stage play touring Cushendall, Down Arts Centre, The Playhouse Derry/Londonderry, with a further one-week run at the Lyric Theatre, Belfast.

Tecnologia vinagreira: desenvolvimento de novos produtos vinagreiros na ESAS

O vinagre é obtido por dupla fermentação alcoólica e acética de substâncias de origem agrícola, possuindo cada tipo um flavour particular, função dos substratos e tecnologia usados, mantendo gosto sui generis ácido. A sua aptidão tecnológica viabiliza o fabrico de múltiplos produtos, macerando especiarias, plantas, etc, conduzindo ao enriquecimento da matriz, cujo perfil químico ganha complexidade e novas características sensoriais/funcionais. A picklagem fresh pack é um processo alternativo de conservação em vinagre, sem fermentação. Com vinagres de fermentação submergida, desenvolveram-se na ESAS (2009-2013), dois vinagres e um vinagrete com adições e um pickles de frutos doces, articulando ensaios tecnológicos, laboratoriais e sensoriais. Concebidos como produtos gourmet, pretendeu-se oferecer inovação e conveniência. Além do longo tempo de vida de prateleira, evidencia-se: 1) no vinagre de vinho branco com mirtilo –a mais-valia de preservar o fruto inteiro, por efeito de picklagem; 2) no vinagre agridoce, de vinho tinto Touriga Nacional com mel e especiarias –uma tónica agridoce equilibrada e actual; 3) no vinagrete de laranja aromatizado –a complexidade aromática aliada à sensação de frescura na boca; 4) no pickles fresh pack de pera-abacaxi agridoce –novidade e dupla utilização: consumida a fruta, a infusão utiliza-se como vinagre de mesa (aptidão incomum em pickles).---Vinegar is obtained by double fermentation alcoholic and acetic of substances from agricultural origin, each type having one particular flavor, due to the technology and the substrates used, while maintaining sui generis acid taste. Its technological aptitude enables the manufacture of multiple products, macerating spices, plants, leading to the enrichment of the matrix whose chemical profile becomes increasingly complex with new sensory/functional characteristics. The fresh pack process is an alternative process of pickling, without fermentation. With submerged fermentation vinegar, two vinegars and a vinaigrette with additions and pickled sweet fruits were developed in ESAS (2009-2013), articulating technological, laboratory and sensory tests. Designed as gourmet products, intended to provide innovation and convenience. In addition to the long shelf life, stands out: 1) in white wine vinegar with blueberries – the added value of preserving the whole fruit by pickling effect, 2) in bittersweet red wine vinegar, Touriga Nacional with honey and spices – the sweet and sour taste, balanced and fashionable; 3) in flavored orange vinaigrette – the aromatic complexity coupled with the fresh sensation in the mouth, 4) in the fresh pack sweet and sour pickles with pear-pineapple – the innovation and dual-use: consumed the fruit, infusion is used as table vinegar (unusual application for pickles).