An Analysis of Marcel Breuer\u27s Clarksburg-Harrison Public Library

When Marcel Breuer accepted the commission to design the Clarksburg-Harrison Public Library, West Virginia in 1973, he saw the opportunity to create a public space for the citizens of Clarksburg, where individuals could become one community and would feel at home. The library building was intended to fulfill the hope of the city board to bring social and cultural welfare to the citizens of Clarksburg.;My hypothesis is that Marcel Breuer created a unique and intimate public library in West Virginia by integrating his characteristically domestic design elements in a public library. This thesis will demonstrate the domestic nature of the Clarksburg-Harrison Public Library, by exploring the stylistic elements of Breuer\u27s private family houses and by examining Breuer\u27s design approaches, methodology and principles.;In the current scholarship on Breuer\u27s work there has been no published attempt to analyze and to classify the Clarksburg-Harrison Public Library building. Therefore, my research is based on primary sources from the Syracuse University Library, Digital Archive, New York, the Archive of American Art, Smithsonian Institution, Washington, D.C. and the Clarksburg-Harrison Public Library, West Virginia. With this thesis my goal is to contribute to the scholarship on Marcel Breuer and to place this previously unanalyzed building in the context of Breuer\u27s body of work

Thermal Inactivation Kinetics of Salmonella in Milk Powder as Impacted by Water Activity and Powder Type

Historically, low-water activity (aw) foods (aw \u3c0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p\u3c0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p\u3c 0.0001), but not the water activity (p \u3e0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders

Thermal Inactivation Kinetics of Salmonella in Milk Powder as Impacted by Water Activity and Powder Type

Historically, low-water activity (aw) foods (aw \u3c0.65) were considered to be microbiologically safe for consumption. However, these foods have been implicated in outbreaks of pathogens such as Salmonella enterica, at a frequency that surely challenges this assumption of safety. Although usually implicated in outbreaks involving poultry and egg products, Salmonella spp. have frequently been the culprit in several outbreaks and recalls associated with low-water activity foods (LWAF) due to contamination resulting from the environment, animals, or even the employees during pre-or post-processing. One such LWAF that has been associated with Salmonella spp. outbreaks is milk powder. Milk powders are used in a variety of products ranging from infant formula to confectionary goods. With their widespread use, improving their safety is imperative. A key step in improving their safety is to thoroughly investigate preventive controls related to milk powder processing. The Food Safety Modernization Act (FSMA) established the Preventive Controls for Human Foods Rule, which mandates that processors design and establish a food safety plan outlining any potential hazards and the steps they will take to ensure those hazards do not compromise the safety of the product. Presently, the dairy industry does not have an established kill-step for milk powders post-spray drying. Spray drying may reduce some microbial populations, however, desiccation(e.g., spray drying) is not considered a kill-step. The work outlined in this thesis aims to assist our dairy industry partners in establishing their own thermal process for milk powders post-spray drying. Moisture sorption isotherms of two milk powders (nonfat dry milk: NFDM and a milk protein concentrate with 85% protein content: MPC-85) were determined and showcased that the temperatures at which the isotherms were determined (23, 40, or 60°C) significantly affected both the adsorption and desorption isotherms (p\u3c0.0001) for each powder. Secondly, the thermal inactivation kinetics of Salmonella spp. in both powders were evaluated at two different water activities (0.20 and 0.30) and three temperatures (75, 80, and 85°C) to determine the effect of water activity on the thermal resistance of a cocktail of Salmonella spp. The D-values of Salmonella were heavily influenced by the thermal treatment temperature (p\u3c 0.0001), but not the water activity (p \u3e0.05). The overall findings contained within this thesis provide valuable information about the thermal inactivation kinetics of Salmonella spp. to our partners in the dairy industry so that they may implement an appropriate thermal process for their milk powders

Visual storytelling of scientific data: collaborations between physics and graphic design in the college classroom

The Common Problem Pedagogy (CPP) project, a learning initiative implemented in four SUNY schools, aims to provide students with multidisciplinary, project-based experiences, and to foster a culture of such pedagogy among faculty. This work describes one CPP project that was conducted at SUNY Cortland during the Spring 2019 semester that brought together students from physics and graphic design disciplines. The goal of this project was to identify issues of environmental and social concern, develop numerical models to represent the effects of possible policy actions, and to communicate the meaning of this work as infographics suitable for a non-expert, public audience. This article discusses the project structure and organization, the numerical modeling work, the design process and creation of infographics, concluding with reflections on the points of success and plans for further development

A multidisciplinary collaboration between graphic design and physics classes responding to COVID-19

Students from graphic design and physics classes at SUNY Cortland collaborated during the spring semester of 2020 on a multidisciplinary project related to the COVID-19 pandemic. In these collaborations, the students’ individual contributions were part of a larger project that required a diverse skill set, through which students learned how different skills can complement their own disciplines. The graphic design and physics instructors applied a project-based learning philosophy applying the Common Problem Pedagogy (CPP) framework to construct student-teams composed of both disciplines. This project explored how coordinated social actions can allow the public to exercise control in uncertain times. Students created mathematical models related to the spread of the disease and the economic consequences of quarantine and then communicated the results in scientific reports, which were interpreted and presented as infographics and illustrative visual design posters for public outreach. To share the students’ work with the larger community the instructors concluded this project with a virtual public exhibition hosted by the SUNY Cortland Dowd Gallery

IN THE SHADOW OF NEAHKAHNIE: NORTHWEST REGIONAL STYLE BEGINNINGS

129 pagesThis thesis is the study of the North Oregon coastal community of Neahkahnie, its history and the events leading up to its development, the subsequent summer artist colony, and the early architecture as designed by members of this summer group. It discusses the antecedents of these structures and their accommodations to site and available materials. Individuals important in this 1912 to 1916 period were: A. E. Doyle, designer of four early cottages at Neah-kahnie, and Ellis F. Lawrence, designer of the Neahkahnie Tavern and one cottage. Both were Portland, Oregon, architects. Finally, the thesis documents the early expressions of the Northwest Regional Style, as illustrated in domestic architecture. Two later architects, among several, who refined the Northwest Regional style and whose work typifies the style were Pietro Belluschi and John Yeon. The development and true flowering of the Northwest Regional Style began in the late 1930s

MEASURING THE CRISIS PREPAREDNESS IN THE PHARMACEUTICAL SECTOR: THE CASE OF GREECE

This paper performs an overview of the essential components in crisis management and an empirical analysis of the crisis management preparedness of the pharmaceutical companies in Greece. It also presents a best practice model for the business leaders in the Greek pharmaceutical market to help them to assess their level of preparedness and create their own crisis management plans, through adapting the current study fi ndings. The results, obtained from an original questionnaire survey, confi rm that the pharmaceutical industryis especially vulnerable to crisis situations and that the Greek economic crisis had a severe adverse impact on that industry. Nonetheless, the survey fi ndings suggest that the pharmaceutical companies in Greece have a respectable level of crisis management adoption, although there is still room for improvements to address various types of future market risks