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Abstract-The microstructures of lunar zircon grains from breccia samples 72215, 73215, 73235, and 76295 collected during the Apollo 17 mission have been characterized via optical microscopy, cathodoluminescence imaging, and electron backscatter diffraction mapping. These zircon grains preserve deformation microstructures that show a wide range in style and complexity. Planar deformation features (PDFs) are documented in lunar zircon for the first time, and occur along {001}, {110}, and {112}, typically with 0.1-25 lm spacing. The widest PDFs associated with {112} contain microtwin lamellae with 65°⁄ <110> misorientation relationships. Deformation bands parallel to {100} planes and irregular low-angle (<10°) boundaries most commonly have <001> misorientation axes. This geometry is consistent with a dislocation glide system with <100>{010} during dislocation creep. Nonplanar fractures, recrystallized domains with sharp, irregular interfaces, and localized annealing textures along fractures are also observed. No occurrences of reidite were detected. Shockdeformation microstructures in zircon are explained in terms of elastic anisotropy of zircon. PDFs form along a limited number of specific {hkl} planes that are perpendicular to directions of high Young's modulus, suggesting that PDFs are likely to be planes of longitudinal lattice damage. Twinned {112} PDFs also contain directions of high shear modulus. A conceptual model is proposed for the development of different deformation microstructures during an impact event. This ''shock-deformation mechanism map'' is used to explain the relative timing, conditions, and complexity relationships between impactrelated deformation microstructures in zircon.

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This paper explores the ways in which consumers assess the safety of food in restaurants and other eating‐out establishments, and the resulting impact on restaurant choice. The analysis builds on the existing literature on restaurant choice more generally and a growing body of studies on the impact of official inspection information on the perceived safety of restaurants. Based on a two‐stage consumer study in the City of Hamilton in Ontario, Canada, involving focus groups and a postal survey, the research highlights how consumers base their assessment of food safety in restaurants using a range of visible indicators of the experience and/or credence characteristics associated with foodborne illness. These include their observed judgments of restaurant hygiene, the overall quality of the restaurant, external information, including official inspection certificates, and the level of patronage. The use of these broad groups of indicators varies across consumer subgroups according to gender, age, level of education and recollections of past incidences when a restaurant was closed and/or convicted for food safety reasons.

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