Research Summary: Oregon's Measure 11, a mandatory minimum sentencing policy passed in 1994, had fewer negative system impacts than had been anticipated by many state and local criminal justice administrators, due largely to the fact that prosecutors exercised the discretion provided them under the law to selectively prosecute cases. Consequently, fewer Measure 11‐eligible cases were sentenced under the relevant statues than before passage of the measure, and more were sentenced to lesser related offenses. At the same time, incarceration rates and sentence lengths increased for both Measure 11 and lesser related offenses. Trial rates increased for two years after Measure 11 took effect before reverting to previous levels. Policy Implications: The “unintended consequences” that Measure 11 produced should not have been unexpected. Our research indicates that the entire system will quickly adapt to mitigate the more draconian outcomes predicted by those who assume a simplistic implementation, which underscores the importance of understanding system dynamics and inter‐relationships before implementing reform, as well as the pitfalls of designing legislation for either symbolic appeal or formal logic rather than for actual effect.

The rate of synthesis of starch in the North American six‐rowed barley Glacier (C.I. 9676) was greater than that in the high amylose cultivar designated Glacier (Pentlandfield). In both cases most of the synthetic activity in the developing grain occurred between the third and sixth weeks after anthesis, but the total starch content of Glacier (Pentlandfield) was reduced by some 6% whilst its total production of protein and fats was greater. The ratio of amylose to amylopectin in the starch of both barleys increased during ripening of the grains, but the proportion of amylose in the mature starch of Glacier (Pentlandfield) attained a value of about 47%, compared with about 26% in Glacier (C.I. 9676). The average diameter of the starch granules in the high amylose barley was smaller than in normal barley at all stages of endosperm development. The two parental varieties and ten others closely related to Glacier were examined, but none possessed the high amylose characteristic.

The effects of temperature on the growth of yeast and on its metabolic activity in distiller's malt wort have been studied. In un-aerated fermentations, maximum yeast production takes place at about 30°C. whereas the growth rate in aerated cultures is highest at 35°C. The lag phase of the yeast studied fell from 6 hr. at 20°C. to 2-8 hr. at 25°C. and was not thereafter greatly affected by increases of temperature until 42°C. was reached, at which point growth ceased. Maltase activity was maximal at 25°C. when considered in terms of unit quantities of either yeast or fermenting wort, but the optimum temperature for initial fermentation velocity varied according to the time over which the measurement was made, being maximal at 40°C. for 0-5 hr., and at 35°C. for 2 hr. Alcohol production was highest at 25°C. whereas glycerol and higher alcohol formation took place optimally at 30°C. merritt: influenxe of temperature on yeast Vol. 72, 1966] merritt: influence of temperature on yeast [J. Inst. Brew.

Yeast growth is increased and the initial rate of fermentation is accelerated by the residue of insoluble material which is normally present in distiller's malt wort. The increase in yeast concentration is accompanied by a high glycerol content in the fermented liquor and the formation of higher alcohols, particularly isobutanol and 2‐methyl butanol, is also increased. The stimulation of yeast growth is independent of the state of aeration of the wort, suggesting that the effect is not associated with entrainment of oxygen by the solids, and the chemical nature and particle size of the suspended material do not appear to be important. Insoluble solids were without effect when yeast growth was limited by carbohydrate rather than by amino‐nitrogen. The results suggest that a combination of electrostatic and absorption forces concentrate yeast cells and amino acids at the solid‐liquid interface, increasing the rate of uptake of nutrients by the cell and thus diverting carbohydrate to processes associated with yeast growth.

A type of barley has been discovered in which the amylose content of the starch is approximately double that of all normal varieties of barley. This high amylose strain (Glacier, Scottish Plant Breeding Station number AC 38) appears to be a home‐grown variant of the Canadian 6‐row barley Glacier and the amylose content of the parent variety obtained from Canada is no higher than that of normal barley.