997 resultados para Inns of Chancery.


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Estudo dos perfis e carreiras dos chancelares que serviram os reis portugueses ao longo do século XIV. Procura-se, com este estudo, reflectir sobre a evolução do papel dos eclesiásticos na construção da realeza e estabelecer tendências para a evolução dos perfis dos protagonistas do serviço régio.

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Comments on the Chancery Division decision in Clarence House Ltd v National Westminster Bank Plc on whether the alienation covenant in a lease of commercial premises had been breached by the tenant effecting a virtual assignment of it, under which all the economic benefits and burdens of the lease were transferred to a third party without there being any actually assignment of the leasehold interest or change in occupancy.

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Explores case law illustrating the circumstances in which the courts are likely to order the return of a deposit in the event of a buyer's default. Notes the unwillingness of the courts to apply the rule on penalties to deposits and discusses the court's discretion under the Law of Property Act 1925 s.49(2) to order repayment. Focuses on the Chancery Division ruling in Aribisala v St James Homes (Grosvenor Dock) Ltd giving guidance on the circumstances in which the discretion under s.49(2) should be exercised.

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Comments on the Chancery Division ruling in Nicholls v Lan on whether the interests of a bankrupt husband's creditors prevailed over those of the wife, despite her circumstances being exceptional within the meaning of the Insolvency Act 1986 s.335A on account of her suffering from chronic schizophrenia, where the wife was the joint owner of another property which could be realised to buy out the trustee in bankruptcy's half share in the equity of the matrimonial home.

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The process of invasion and the desire to predict the invasiveness (and associated impacts) of new arrivals has been a focus of attention for ecologists over centuries. The volunteer recording community has made unique and inspiring contributions to our understanding of invasion biology within Britain. Indeed information on non-native species (NNS) compiled within the GB Non-Native Species Information Portal (GB-NNSIP) would not have been possible without the involvement of volunteer experts from across Britain. Here we review examples of ways in which biological records have informed invasion biology. We specifically examine NNS information available within the GB-NNSIP to describe patterns in the arrival and establishment of NNS providing an overview of habitat associations of NNS in terrestrial, marine and freshwater environments. Monitoring and surveillance of the subset of NNS that are considered to be adversely affecting biodiversity, society or the economy, termed invasive non-native species (INNS), is critical for early warning and rapid response. Volunteers are major contributors to monitoring and surveillance of INNS and not only provide records from across Britain but also underpin the system of verification necessary to confirm the identification of sightings. Here we describe the so-called ‘alert system’ which links volunteer experts with the wider recording community to provide early warning of INNS occurrence. We highlight the need to increase understanding of community and ecosystem-level effects of invasions and particularly understanding of ecological resilience. Detailed field observations, through biological recording, will provide the spatial, temporal and taxonomic breadth required for such research. The role of the volunteer recording community in contributing to the understanding of invasion biology has been invaluable and it is clear that their expertise and commitment will continue to be so. © 2015 The Linnean Society of London, Biological Journal of the Linnean Society, 2015,

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Green malt was kilned at 95 degrees C following two regimens: a standard regimen (SKR) and a rapid regimen (RKR). Both resulting malts were treated further in a tray dryer heated to 120 degrees C, as was green malt previously dried to 65 degrees C (TDR). Each regimen was monitored by determining the color, antioxidant activity (by both ABTS(center dot+) and FRAP methods), and polyphenolic profile. SKR and RKR malts exhibited decreased L* and increased b* values above approximately 80 degrees C. TDR malts changed significantly less, and color did not develop until 110 degrees C, implying that different chemical reactions lead to color in those malts. Antioxidant activity increased progressively with each regimen, although with TDR malts this became significant only at 110-120 degrees C. The RKR malt ABTS(center dot+) values were higher than those of the SKR malt. The main phenolics, that is, ferulic, p-coumaric, and vanillic acids, were monitored throughout heating. Ferulic acid levels increased upon heating to 80 degrees C for SKR and to 70 degrees C for RKR, with subsequent decreases. However, the levels for TDR malts did not increase significantly. The increase in free phenolics early in kilning could be due to enzymatic release of bound phenolics and/or easier extractability due to changes in the matrix. The differences between the kilning regimens used suggest that further modification of the regimens could lead to greater release of bound phenolics with consequent beneficial effects on flavor stability in beer and, more generally, on human health.

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The presence of savory peptides in moromi has been investigated. Moromi was prepared by fermenting yellow soybean using Aspergillus oryzae as the starter at the first step (mold fermentation) and 20% brine solution at the next step (brine fermentation). The moromi was then ultrafiltered stepwise using membranes with MW cut-offs of 10,000, 3,000, and 500 Da, respectively. The fraction with MW <500 Da was chromatographed using Sephadex G-25 SF to yield four fractions, 1-4. Analysis of soluble peptides, NaCl content, alpha-amino nitrogen, amino acid composition, peptide profile using CE coupled with DAD, taste profile and free glutamic acid content, were performed for each fraction. Fraction 2 contained a relatively high total glutamic acid content, but a relatively low free glutamic acid content and had the highest umami taste. This fraction also had more peptides containing non-aromatic amino acids than the other fractions. The peptides present in fraction 2 may play a role, at least in part, in its intense umami taste.

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Duke of Somerset v Cookson (1735) occupies an important place in English legal history as a leading authority for Chancery jurisdiction to order specific delivery of movable property where an award of damages would be inadequate. The property at issue was the Corbridge lanx, now in the British Museum, but then claimed as treasure trove by the duke of Somerset as lord of the manor of Corbridge. This paper re-examines Cookson as the first reported English decision relating to treasure trove, and uses later treasure trove claims by the duke of Somerset's successors to the manor of Corbridge, the dukes of Northumberland, to shed fresh light on the 1735 decision and on the development of treasure trove practice from the eighteenth century onwards.