How Do You Rate As A Roomie?

May I borrow your pink formal, Roomie? You don\u27t care if I type while you sleep, do you? \u27\u27I\u27ll clean up that heap on the bed this weekend, Roomie. These are sandpaper sentences certain to create static in college living and to turn a potential pal into a frustrated roommate

The Iowa Homemaker vol.39, no.3

Dean LeBaron, Diane Rasmussen, page 5 Your Faculty’s Favorite Home-Work, Jill Gaylord, page 6 Why the Slouch?, Jane Gibson, page 8 My Trip Around the World, Jane Gibson, page 9 Off-Campus Commentary, Elizabeth McDonald, page 10 How Do You Rate As A Roomie?, Gail Devens, page 11 What’s Going On, page 1

Spectrum, Volume 16, Number 21

Highlights include: SHU remembers shooting victims -- Greeks hosting weekend fun -- SHU wins at science contest -- Roomie conflict a problem -- Rape awareness continuing year round at SHU -- College students aren\u27t getting enough sleep -- Laptop problems continue to frustrate students -- Media studies program hires new full-time staff member -- SHU bowls to 13th place -- Runners place first at meet -- SHU honors student athlete

Archway Commencement Issue, May 23, 1987.

1987 Archway Commencement Issu

REDUCING SUGAR CONTENT IN SIWALAN ROOMIE (Borassus flabellifer L) BEFORE COOKING AND LIQUID BROWN SUGAR AFTER COOKING

Sugar reduction is one of the essential macronutrients used as energy sources. High levels of sugar reduction in food can increase the sweet taste of these foodstuffs. However, the consumption of high sugar food can cause diabetes mellitus. The purpose of this study is to increase the economic value of liquid palm sugar (Borassus flabellifer L) and opportunities as a preservative in the food industry. This research used quantitative descriptive methods. The results showed that the level of sugar reduction in siwalan liquid brown sugar (Borassus flabellifer L) was 15.65%, the water content in the liquid palm sugar sample (Borassus flabellifer L) is 26.78%, and the temperature of the liquid brown sugar after cooking is 230C. The effect of heat or temperature on cooking also causes physical changes in liquid brown sugar such as caramel formation, color and flavour

Otter Realm, April 19, 2000, Vol. 5 No. 14

Presidential Re-Election or Not? -- Otter Stream -- Dancing on the Rim of the Universe on FT Ord with Phil Esparza -- World of Experience Comes to the World Theater -- First Annual Spring World Arts Festival -- Big Sur 1/2 Marathon Success! -- Otter Hockey -- Science Center Gains Ground! -- Got roomie? -- Twilight on Campus -- Your Money Your Choice -- Burn Baby Burn -- Students Learn Life Skills Rock\u27n at Sea aboard the USS Golden Bear -- Breakwater by Day or Night -- The Greenhouse Effect -- The Word -- Rent Increase -- Fall 2000 Registration -- Earthweek 2000 at CSUMB -- Preparing Leaders for a Collaborative Multicultural Society -- Horoscopeshttps://digitalcommons.csumb.edu/otterrealm/1057/thumbnail.jp

Archway Commencement Issue, May 24, 1986.

1986 Archway Commencement Issu