This document defines terms related to modern methods of radical polymerization, in which certain additives react reversibly with the radicals, thus enabling the reactions to take on much of the character of living polymerizations, even though some termination inevitably takes place. In recent technical literature, these reactions have often been loosely referred to as, inter alia, "controlled", "controlled/living", or "living" polymerizations. The use of these terms is discouraged. The use of "controlled" is permitted as long as the type of control is defined at its first occurrence, but the full name that is recommended for these polymerizations is "reversible-deactivation radical polymerization".

The inhibition by oxygen of the photopolymerization of multi-acrylate systems was investigated by IR spectroscopy. Both conventional and laser UV irradiations were used to initiate the reaction; the effect of the light intensity on polymerization kinetics was followed over a 4-orders-of-magnitude range. Based on a simple kinetic scheme, the equation of the steady concentration of 02 was calculated as a function of the initiation rate and of the ratio of the polymerization rates with and without oxygen; under the conditions employed, the [02]a value was found to be on the order of 5 X 10™6 mol L™1. The less-than-first-order dependence of the inhibition period on the reciprocal light intensity indicates that 02 is consumed by a chain peroxidation process with kinetic chain lengths between 1.6 and 16, depending on the light intensity.

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The aim of this research is to establish students’ perceptions of the international hospitality industry and, specifically, to establish the likelihood of the student seeking employment in the industry after graduating, the region/country where the student intends seeking employment, the functional area/sector which is most attractive to the student and the position which the student expects to hold five and ten years after graduating. The research is based on a questionnaire administered at two universities offering hospitality management degrees, one in the UK, the other in The Netherlands. The main findings are that students have a distinct preference for certain hotel departments, hotel chains and sectors of the industry. Most expect to be general manager/corporate manager ten years after graduating. As the degree progresses, the students’ perception of the industry deteriorates. The paper concludes by examining issues relating to the image of the industry and the development of hospitality curricula.