The authors report on the interplay between magnetically ordered phases with temperature and magnetic field across compressively strained interfaces of thin La 0:67 Sr 0:33 MnO 3 films on LaAlO 3 substrates. From the temperature dependence of the magnetization and resistivity studies, they find two distinct temperature regimes, where this interplay is clearly exhibited. They ascribe this to the strain induced Jahn-Teller-like distortion that favors the stabilization of the d 3z 2 Àr 2 orbitals and enhances superexchange between adjoining Mn atoms. The temperature and field sweep of the magnetization and electronic transport lead to a hybridization between the closely spaced energy levels of d 3z 2 Àr 2 and d x 2 Ày 2 orbitals leading to the coexistence of ferromagnetic and antiferromagnetic phases. Such an observation, not reported earlier, offers new routes for the design and study of magnetic textures in variously strained interfaces between perovskite oxides.

Multiferroics have found renewed interest in topological magnetism and for logic-in-memory applications. Among them, SrMnO 3 , possessing strong magnetoelectric coupling, is gaining attention for the design of coexisting magnetic and polar orders upon straining. Here we demonstrate antiferromagnetic exchange interactions in strained SMO thin films extracted from a new feature in the phase response of spin Hall magnetoresistance, which has not been explored in earlier works, such as in magnetic insulators. We explain our findings with a model that incorporates magnetic anisotropy along the [110] direction, corroborates with density functional theory studies, and is consistent with the direction of ferroelectric polarization in SrMnO 3 . The fundamental insights obtained from our studies establishes the potential of this material in magnetoelectrically coupled devices for different logic and memory applications.

In recent years, spin Hall magnetoresistance (SMR) has emerged as an efficient way to probe the spontaneous magnetization state in ordered magnetic systems, by electrical current. Less known is its versatility as a probe of materials that do not possess spontaneous magnetization such as in paramagnets. In this work, SMR is used to probe paramagnetic NdGaO3(NGO), a rare earth oxide, possessing a sizable spin orbit interaction (L=6). NGO has not been investigated earlier for its efficiency in propagating spins. We have performed extensive temperature and angle dependentmagnetoresistance (ADMR) studies along dissimilar crystallographic axes in NGO, using platinum (Pt) as spin injector and detector and utilizing (inverse) spin Hall effect. We find a close correlation between the temperature dependence of the ADMR response with magnetization in NGO and a linear current bias dependence of the ADMR amplitudes. These are chacteristics of SMR effect in Pt/NGO, arising from the torque acting on localized moments in NGO and considering crystal field induced intermultiplet transitions with temperature. Control experiments on Pt/SrTiO3 and Pt/SiO2 devices were also carried out in order to validate the observed SMR response in Pt/NGO bilayer and to rule out magnetoresistive contributions from Pt.

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DUTCH cheese was originally made in North and South Holland. The cheese made in the province of North Holland, having the shape of a ball, is commonly known as Edam cheese, the name being derived from the town Edam, which formed the centre of the North Holland cheese district. The cheese made in the province of South Holland is of a flat shape, and is known as Gouda cheese, after the principal town and market for the South Holland cheese district. Both varieties of cheese were originally made of whole milk. Edam cheese, however, is now mostly made from the mixture of the evening milk, from which a little cream has been taken off by hand, and the whole morning milk. Genuine Gouda cheese, on the other hand, is still nearly exclusively made from whole milk. Both varieties as made in the provinces of North and South Holland are so-called ((farmers' cheeses," although the making of Edam cheese in large collecting centres or factories is rapidly spreading. Since the making of butter was transferred from the farms to large creameries, it was essential to find an outlet for the skimmed or separated milk, with the result that in the province of Friesland cheese is made from milk with different degrees of fat. The well-known shapes of the Edam and Gouda cheese varieties were chosen for making thege skimmed cheeses, with the unfortunate result that it was not possible to differentiate from the appearance between the original full-cream article and the '' half-meat " or skimmed imitation. I do not consider the making of the partly skimmed article objectionable. On the contrary, it has met a ready demand for a sound and nutritive article of food at a low price. I do not agree with those who object to the sale of cheese not made from whole milk on the ground that it is