With increasing engagement in on-line shopping accelerated by the events of 2020, what can we learn about prices and their rigidity in the on-line sector? We collect an extensive dataset of scraped daily prices for four on-line grocery retailers from the Czech Republic from January 2020 to April 2021. We find substantial di erences in pricing among the retailers, including the impact of interest rate changes and the introduction of lockdowns on the probability of price change. Price rigidity depends significantly on the retailer and the assumptions imposed on temporary price changes. The mean number of all price changes among retailers ranges between 3.10 and almost 11 per year. Depending on the definition of excluded temporary price changes, retailers change prices permanently on average between 0.68 to 4.04 times per year. We show that a more in-depth analysis of temporary price changes is crucial for a robust assessment of price rigidity. JEL Classification E30, L81, C55, D22 Keywords on-line grocery shopping, price flexibility, tem- porary price changes, scraped prices Title High-Frequency Food Prices: Evidence from the Czech Republic

The overall purpose of this study was to define the water balance of feedlot pens in a Saskatchewan cattle feeding operation for a one year period. Although the initial intention of the study was focused upon an active feedlot, cattle were removed from the pens in July 2003. Therefore, the year of analysis was conducted on the manured surface of an inactive feedlot. The water balance was also performed on a scraped soil surface, since manure is removed from the pens and spread on agricultural land, leaving the pen surfaces bare for a short period of time each year. <p>During the monitoring period (Sept. 2003 to Aug. 2004), 313 mm of precipitation was received at the feedlot, but only 84 mm of that total was received before June 2004. Winter precipitation was very low (33 mm) and there was no observed runoff from it. Runoff collection weirs in operation for only part of the summer recorded no runoff. The Green-Ampt and USDA SCS runoff models, as well as a snowmelt runoff equation, were used to predict runoff from both the manure pack, as well as the scraped soil surface. Using manure and soil hydraulic parameters determined in the laboratory (from falling head permeameter measurements) and the field (from rainfall simulations), as well as incorporating the greatest 24 hour rainfall amounts and 30 minute intensities experienced at the feedlot, the USDA model found that 29 mm of runoff would occur from the scraped soil surface. Additionally, snowmelt runoff was estimated to be 19 mm for the winter precipitation received. Drainage beneath the 0.6 m soil depth was negligible and the top 0.6 m of soil experienced an increase in moisture of 54 mm. Finally, 211 mm was lost as evaporation. For the manure pack, no runoff was predicted using the Green-Ampt and USDA SCS models and snowmelt runoff equation, which corresponded well to the lack of runoff measured both from the weir and rainfall simulations. Drainage beneath 0.6 m soil depth was negligible. Of the 313 mm of precipitation that fell during the study year, 42 mm was stored within the manure pack and the rest was lost as evaporation (271 mm).

The overall purpose of this study was to define the water balance of feedlot pens in a Saskatchewan cattle feeding operation for a one year period. Although the initial intention of the study was focused upon an active feedlot, cattle were removed from the pens in July 2003. Therefore, the year of analysis was conducted on the manured surface of an inactive feedlot. The water balance was also performed on a scraped soil surface, since manure is removed from the pens and spread on agricultural land, leaving the pen surfaces bare for a short period of time each year. <p>During the monitoring period (Sept. 2003 to Aug. 2004), 313 mm of precipitation was received at the feedlot, but only 84 mm of that total was received before June 2004. Winter precipitation was very low (33 mm) and there was no observed runoff from it. Runoff collection weirs in operation for only part of the summer recorded no runoff. The Green-Ampt and USDA SCS runoff models, as well as a snowmelt runoff equation, were used to predict runoff from both the manure pack, as well as the scraped soil surface. Using manure and soil hydraulic parameters determined in the laboratory (from falling head permeameter measurements) and the field (from rainfall simulations), as well as incorporating the greatest 24 hour rainfall amounts and 30 minute intensities experienced at the feedlot, the USDA model found that 29 mm of runoff would occur from the scraped soil surface. Additionally, snowmelt runoff was estimated to be 19 mm for the winter precipitation received. Drainage beneath the 0.6 m soil depth was negligible and the top 0.6 m of soil experienced an increase in moisture of 54 mm. Finally, 211 mm was lost as evaporation. For the manure pack, no runoff was predicted using the Green-Ampt and USDA SCS models and snowmelt runoff equation, which corresponded well to the lack of runoff measured both from the weir and rainfall simulations. Drainage beneath 0.6 m soil depth was negligible. Of the 313 mm of precipitation that fell during the study year, 42 mm was stored within the manure pack and the rest was lost as evaporation (271 mm).

La congélation partielle du mix dans un échangeur de chaleur à surface raclée (ECSR)est l'étape la plus critique dans la fabrication d'un sorbet, car c'est la seule étape où de nouveaux cristaux de glace se forment; par la suite ces cristaux ne font que grossir. L'objectif principal est de produire un grand nombre de cristaux les plus petits possibles afin d'obtenir une texture onctueuse. Pendant le procédé de congélation, le produit est soumis à des interactions couplées d'écoulement du fluide, de transfert de chaleur, de changement de phase et de cisaillement. Ces interactions sont déterminées par les conditions opératoires du procédé de congélation et affectent l'évolution de la distribution de taille des cristaux de glace, ainsi que la texture finale du produit. Ce travail présente la caractérisation expérimentale et la modélisation du procédé de congélation d'un sorbet. La congélation du sorbet à été effectuée dans un ECSR à l'échelle pilote. L'objectif principal de ce travail est l'étude de l'influence des conditions opératoires du procédé de congélation sur les caractéristiques finales du produit: distribution de taille de cristaux de glace, température du produit, fraction volumique de glace et viscosité apparente. Le comportement de l'écoulement du produit dans l'ECSR a été caractérisé par une étude expérimentale et une modélisation de la distribution du temps de séjour (DTS). Une approche de modélisation de la cristallisation de la glace couplant le modèle de DTS avec des équations de transfert de chaleur et de bilan de population des différentes classes de taille de cristaux a été développée. À partir d'une première estimation des paramètres, le modèle de cristallisation prédit de façon satisfaisante les tendances expérimentales et donne un bon aperçu de l'évolution de la distribution de taille des cristaux de glace au cours du procédé de congélation dans l'ECSR. / The partial freezing of the mix inside the scraped surface heat exchanger (SSHE) is the most critical step in sorbet manufacturing, since it is the only stage where new ice crystals are produced; further in the process these ice crystals will only grow. The main objective of the freezing process is to form the smallest possible ice crystals, so as to assure a smooth texture in the final product. During the freezing process the product is subjected to coupled interactions of fluid flow, heat transfer, ice phase change and shear. These interactions are determined by the freezing operating conditions and affect the evolution of the ice crystals size distribution (CSD) and the final texture of the product. This work presents the experimental characterization and the modelling of the initial freezing process of a sorbet. The freezing of sorbet was carried out in a SSHE at the pilot scale. The main objective of this work was the study of the influence of the freezing operating conditions on the final product characteristics: ice CSD, product temperature, ice volume fraction, apparent viscosity. The product flow behaviour in the SSHE was characterized by an experimental and modelling study of the residence time distribution (RTD) of the product. An ice crystallization modelling approach, taking into account the coupling of an empirical RTD model with heat transfer equations and a population balance of the different ice crystal size classes was developed. With a first set of estimated parameters, the ice crystallization model predicts satisfactorily the experimental trends, and made it possible to have an insight on the evolution of ice CSD during the freezing process in the SSHE.