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Analysis of over 4000 complete left oyster valves from late medieval and post-medieval Dudley Castle reveals the changing role of this perishable luxury over a 700-year period. Throughout the occupation, it seems that oysters were used as ingredients rather than served raw in the shell. A greater reliance on oyster consumption is apparent in the later fourteenth century, perhaps reflecting a more diverse diet amongst the aristocracy in the wake of the Black Death. An increased preference for mussels and whelks is also attested in the Tudor and early modern periods, reflecting changing perceptions of these foods.\ud \ud Overall, it is likely that natural beds were exploited throughout the time that oysters were being brought to Dudley Castle; however, the evidence demonstrates a shift from limited exploitation of natural inter-tidal sources in the eleventh century towards the dredging of sub-littoral beds in later periods, with some possible translocation of oyster stock. Changes in the shape, size and appearance of the oyster shells suggest the source locales from which the oysters derived changed through time. A notable shift occurred in the fourteenth century, which could reflect changes in supply brought about by altered tenancy at Dudley Castle and/or disruptions to trade brought about by the Black Death. Future biochemical analyses are recommended to provide greater clarity on the origin of those sources.

This study explores learning about evolution when information is presented in either a narrative or an expository text (ET). Narratives engage the imagination, and consequently may allow children to overcome conceptual constraints that make evolution difficult to comprehend. Participants were 16 Year One, 21 Year Two and 25 Year Three pupils from a British primary school. Expository and narrative texts about evolution were read with children before assessing participants' understanding. Those reading the narrative showed a greater understanding of the book's contents about evolution than those reading the ET. Implications for using the imagination and narrative in the science classroom are discussed.

A spreadsheet was developed to evaluate safety and quality parameters for milks subjected to different heating and cooling profiles and holding time conditions in a continuous heat exchanger. Safety parameters evaluated were lethality ( Fo) and microbial inactivation ( B*) values; quality parameters were chemical change ( C*), thiamin loss, lactulose formation, Maillard browning and hydroxymethylfurfural (HMF) formation. The spreadsheet was used to predict these parameters for a pilot plant, heating milks at 120–150°C for 4, 27 and 58 s, using its heating and cooling profiles. Milks were processed in the same plant at these conditions and a selection of the milks were analysed to establish the validity of the spreadsheet. All samples with a C* value