A PUBLIC CHOICE PERSPECTIVE ON THE SUBSIDIZATION OF PRIVATE INDUSTRY: A Case Study of Three Cities and Three Stadiums

ABSTRACT: This article employs the public choice perspective to explain and evaluate the outcomes of publicly subsidized economic development projects. Despite the questionable impacts of economic development projects that have been assisted with the use of public subsidies (including tax remission, tax credits, and nontax incentives), such subsidies have increasingly become the tools with which states compete for various industries and, more recently, for stadiums. Invoking the public choice framework provides some insights into the interrelationship of the various actors involved in these projects — the investors, the public officials, and the taxpayers. A behavioral model is developed based on assumptions derived from basic economic principles and applied to the political marketplace. The model is then tested using case studies of public subsidization that involved three football stadiums.     

Fermentation of Corn for Nigerian Agidi

Agidi, a Nigerian food made from corn, was prepared by the traditional Nigerian method and by a modified procedure in which fermented corn was used. The fermented agidi (with or without pH adjustment of the corn) was significantly higher (P < 0.05) in tryptophan and lysine than the nonfermented agidi. Sensory analyses indicated that flavor for the fermented (either pH adjusted or not) had a score greater than average (scale of 1 to 5, with 5 being the highest on the desired scale). However, since total sensory score (total points for color, firmness, acidity and flavor) was less than the traditional agidi, blending of the two is indicated for best acceptance and nutrition.     

QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE

A maize‐based snack was fortified with partially defatted soybean (PDS) at 10, 20 and 30% of total weight and analyzed for physical (expansion ratio, density, color and texture [brittleness, breaking strength and hardness]), chemical and sensory characteristics. Incorporating PDS in a maize‐based snack had a positive effect on chemical properties but had a negative effect on the physical and sensory characteristics. The results showed a protein range of 9.3 ± 0.90% in 100% maize‐based snacks to 19.3 ± 1.03% in 30% replacements with soybean. The overall consumer acceptability test showed a score range between 4.1 ± 0.82 in 30% level of fortification and 8.2 ± 1.04 in 100% maize and 10% fortified extrudate. Panelists perceived the puffed extrudates with 20 and 30% PDS as not puffy or crispy, less acceptable and harder to crack. Up to 20% of PDS could be used in maize‐based puffed extrudates.     

Milk reversibility following reduction and restoration of pH

The pH of skim milk was adjusted from 6.67 to between 6.00 and 5.45 before being restored with NaOH. Ionic calcium was higher after pH restoration but this did not result in instability during indirect ultra high temperature and in‐container sterilisation. Ionic calcium of pH restored milk increased with increased holding time but the pH restored milk remained stable to in‐container sterilisation. The viscosity of the milk was not affected by pH reversal. However, pH‐restoration reduced rennet coagulation time but milk was still stable when subjected to high temperature treatment. Properties of the soluble phase were measured at high temperature by dialysis.     

THE TIE THAT BINDS: Downtowns,Suburbs, and the Dependence Hypothesis

ABSTRACT: Urban scholars have been debating the causal arrow of the geographic dependence of cities and suburbs. The arguments center around whether the core city depends on the suburbs for economic vitality, whether the suburbs depend on the central city, or whether a condition of interdependence prevails. This paper presents an alternative argument: The downtown area is dependent on its edge cities and suburbs. The downtown area and suburbs of Cleveland, Ohio, were used as a case study.