Copyright and Contract Issues in the Preparation of Resource Material

Abstract

The production of resource material, whether print based, in audio visual form or as computer software, raises a number of questions of copyright and performer's protection. These include not only the inclusion of existing material but also the ownership to the copyright in the finished product and the contractual arrangements regulating the exploitation of the product. Such issues are already complicated when both production and exploitation is confined to one country but they become even more so where production is a cooperative effort between different countries. This article will identify the copyright issues and explore how they may vary from one country to another but using the copyright law of the United Kingdom as an illustration of what may, or may not, be found in other legislations. Since the production of material as a cooperative venture will involve the preparation of contracts between the parties, the article will also examine the issues which may form part of the agreement and identify some of the dangers to be avoided.     

Overshadowing not potentiation of illness-based contextual conditioning by a novel taste

In four experiments using rat subjects, we investigated the effects of presenting a novel flavor cue at the time of pairing an environmental context with illness. In each experiment, the subjects were allowed to spend time in a distinctive cage before receiving an injection of LiCl. For some, plain water was made available on these conditioning trials; for others, a novel taste (HCl) was presented. We measured the strength of the context aversion by assessing the ability of the contextual cues to block the acquisition of an aversion to sucrose in a further phase of training. We found that initial training with HCl present made the context less effective as a blocking cue and concluded that the HCl had overshadowed learning about the context. We suggest that this blocking procedure provides a more accurate assessment of contextual aversion than does the consumption test that has more usually been used and that taste-context overshadowing may be a more robust phenomenon than has thus far been thought.