Z inder, a superb geneticist (who also embraced biochemistry), died on February 3, 2012, following a long illness. He was 83. Zinder came of age at the dawn of microbial genetics. A prodigy with an eidetic memory, he was only 15 when he graduated from the Bronx High School of Science, where he built his first incubator for growing bacteria (a 60-W light bulb in a box with a thermostat). After e...

John D. Norton

Non-trivial calculi of inductive inference are incomplete. This result is demonstrated formally elsewhere (Norton, manuscript). Here the significance and background to the result is described. This note explains what is meant by incompleteness, why it is desirable, if only it could be secured, and it gives some indication of the arguments needed to establish its failure. The discussion will be ...

The equivalent circuit concept derives from the Superposition Principle and Ohm’s Law. Two forms of the equivalent circuit, the Thévenin equivalent and the Norton equivalent, distill any linear circuit into a source and an impedance. The development of these equivalents spans almost seventyfive years, with others than the eponymous people assuming equally important roles. This report describes ...

As their pace of change accelerates as a result of technological and environmental factors, organizations are faced with challenges in measuring performance. The Balanced Scorecard (BSC) enables managers to translate an organization’s strategic goals into both financial and non-financial performance measures (Kaplan & Norton, 2001). Since being initially proposed by Robert Kaplan and David Nort...

Consequently, user data often remains stored on disk drives when they are discarded, transferred to another user, or returned off lease. Even if users delete their files, they can be recovered from “recycling” folders or by special programs such as Norton Unerase. Other special programs are available to more definitely erase user data, such as Norton WipeInfo, which offers a “Government Wipe.” ...

The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olss...