“Chanson de Matin” is characterized by its light, lyrical, and charming melody, which evokes a sense of freshness and optimism associated with the early hours of the day. Elgar is known for his ability to capture various moods and emotions in his compositions.
Today at the usual hour we run a status check on the literature that informs the design, construction, use and maintenance of shared floor facilities for privacy, relief and hygiene. We are mindful of the following considerations:
Fixture Ratios: Dormitories are typically classified as Residential (R-2) or Institutional (I-1) occupancies, requiring fixtures per Table 2902.1. For example, 1 shower per 8 persons and 1 water closet per 25 persons (adjusted by sex or gender-neutral design).
Gender-Inclusive Design: Recent IBC and IPC updates allow multi-user gender-neutral facilities, common in modern dormitories to support inclusivity.
Privacy and Safety: Communal bathrooms must have lockable stalls, visual screening at entrances, and no internal locking of main doors to prevent inappropriate activities.
Material Durability: Nonabsorbent surfaces (e.g., ceramic tiles, stainless steel fixtures) are mandatory to withstand heavy use and frequent cleaning in dormitory settings.
Ventilation: Section 1202.5 requires mechanical ventilation (e.g., 50 cfm exhaust fans) or operable windows (3 sq. ft. minimum) to control humidity and odors.
Water temperature: Does water get to the showerhead fast enough and is the temperature controlled safely?
Are vertical piping systems to high rise dormitories “right-sized”?
What cost considerations must be taken into account if a third gender-neutral space becomes mandatory.
University of Iowa Catlett Hall | Johnson County
We will slice horizontally through vertically oriented standards catalogs and explain where excess cost lies and should be removed. There is significant interdependence between the International Building Code, the International Plumbing Code and ASME Plumbing Fixture Code. The Use the login credentials at the upper right of our home page.
Key Sections for Communal But Private Toilet and Shower Areas
Purpose: Specifies the minimum number, type, and distribution of plumbing fixtures (toilets, urinals, lavatories, showers) for communal facilities in various occupancies, including institutional settings like college dormitories.
Key Provisions:
2902.1: Minimum Number of Fixtures: Requires facilities to provide adequate fixtures based on occupant load and building use. Table 2902.1 lists fixture ratios (e.g., 1 water closet per 25 males/females in institutional occupancies). For dormitories, the code may adjust based on residential or institutional classifications.
2902.1.2: Single-User Toilet and Bathing Room Fixtures: Allows single-user toilet and bathing rooms to count toward the total required fixtures and mandates they be identified as available for all persons, regardless of sex, supporting gender-inclusive designs.
2902.2: Separate Facilities: Requires separate facilities for each sex in multi-user setups, with exceptions for:
Exception 5: Single-user toilet rooms not designated by sex.
Exception 6: Multi-user facilities designed to serve all sexes and genders, enabling communal gender-neutral bathrooms.
2902.3: Employee and Public Facilities: Ensures public and employee toilet facilities are accessible, with communal areas visually screened from entryways for privacy.
Application to Communal Areas: In college dormitories, communal bathrooms (e.g., community or floor bathrooms) must meet these fixture counts, ensuring sufficient toilets, lavatories, and showers for the resident population. For example, a dorm with 100 residents might require 4 water closets and 2 showers per sex, adjusted for local amendments.
Section 1210: Toilet and Bathroom Requirements (Chapter 12)
Purpose: Governs the design, materials, and privacy features of toilet and bathing areas, including communal setups.
Key Provisions:
1210.2: Finish Materials:
Floors in toilet, bathing, and shower rooms must have a smooth, hard, nonabsorbent surface (e.g., porcelain tiles).
Walls within 2 feet of urinals or water closets must have nonabsorbent surfaces to a height of at least 4 feet (1219 mm) to resist moisture damage.
Shower and tub areas require nonabsorbent surfaces extending to 70 inches above the drain height.
Exceptions: These requirements do not apply to dwelling units, sleeping units, or non-public single-occupant toilet rooms.
1210.3: Privacy:
Public restrooms must be visually screened from entry/exit doorways to ensure privacy, including avoiding mirrors that compromise privacy.
Each water closet in a communal facility must be in a separate compartment with walls/partitions and a door for privacy. Exceptions apply to single-occupant toilet rooms with lockable doors.
Urinals require privacy partitions with specified dimensions (introduced in the 2006 International Plumbing Code, referenced by IBC).
Application to Communal Areas: In dormitory community bathrooms, these rules ensure stalls are fully enclosed, floors and walls are moisture-resistant, and privacy is maintained through screening or layout design.
Section 1109: Accessible and Usable Buildings and Facilities (Chapter 11)
Purpose: Ensures communal toilet and shower areas comply with accessibility standards, referencing the ICC A117.1 Standard for Accessible and Usable Buildings and Facilities.
Key Provisions:
1109.2: Toilet and Bathing Facilities: Requires at least one wheelchair-accessible toilet compartment and, in facilities with six or more water closets/urinals, one ambulatory-accessible compartment.
1109.2.1: Family or Assisted-Use Facilities: Mandates accessible single-user or family toilet/bathing rooms in certain occupancies, which can contribute to fixture counts in dormitories.
Grab Bars and Clearances: Requires grab bars (e.g., 18-inch vertical grab bar at water closets per ICC A117.1), a 1½-inch clearance between grab bars and walls, and clear floor space for wheelchair maneuvering.
Application to Communal Areas: Dormitory bathrooms must include accessible stalls and showers (e.g., roll-in showers with benches) to accommodate students with disabilities.
We will deal with cross-referencing concepts that appear in the International Plumbing Code (IPC) in a separate post.
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Vermont is the largest producer of maple syrup in the United States, and the maple syrup industry is an important part of the state’s economy and culture. Vermont maple syrup is renowned for its high quality and distinctive flavor, and many people around the world seek out Vermont maple syrup specifically.
The maple syrup industry in Vermont is primarily made up of small-scale family farms, where maple sap is collected from sugar maple trees in early spring using a process called “sugaring.” The sap is then boiled down to produce pure maple syrup, which is graded according to its color and flavor. Vermont maple syrup is graded on a scale from Grade A (lighter in color and milder in flavor) to Grade B (darker in color and more robust in flavor).
The Vermont maple syrup industry is heavily regulated to ensure quality and safety, and the state has strict standards for labeling and grading maple syrup. In addition to pure maple syrup, many Vermont maple producers also make maple candy, maple cream, and other maple products.
US Department of Agriculture | § 58.2825 United States Standard for ice cream.
Southern ice cream often differs from ice cream in other regions of the U.S. in several ways, reflecting regional tastes, ingredients, and traditions:
Flavors and Ingredients:
Pecans and Pralines: Southern ice cream frequently incorporates pecans and pralines, which are popular in the region.
Peaches: Georgia is known for its peaches, so peach-flavored ice cream is a Southern staple.
Sweet Tea and Bourbon: These flavors are inspired by Southern beverages and can be found in ice creams.
Buttermilk: Buttermilk ice cream has a tangy flavor and is a nod to traditional Southern cooking.
Style and Texture:
Custard Base: Southern ice cream often uses a custard base, which includes egg yolks, giving it a richer and creamier texture compared to the typical Philadelphia-style ice cream that uses a simpler cream and sugar base.
Churned at Home: Traditional Southern ice cream is often made using hand-cranked ice cream makers, producing a different texture and incorporating more air, which can make it lighter and fluffier.
Historical Influence:
Cultural Heritage: The South’s diverse cultural heritage influences its ice cream, with recipes passed down through generations and reflecting African American, Native American, and European influences.
Popular Brands and Shops:
Regional Brands: Brands like Blue Bell, which originated in Texas, are particularly popular in the South and known for their classic Southern flavors.
Local Shops: Small, local ice cream parlors in the South often offer unique, homemade flavors that highlight regional ingredients and traditions.
These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.
The history of scones is believed to have originated in Scotland. The name “scone” is said to come from the Dutch word “schoonbrot,” which means “beautiful bread.” Scones have a long and interesting history that dates back several centuries.
Originally, scones were not the sweet, buttery treats we know today. Instead, they were simple unleavened oatcakes or griddle cakes made from barley, oats, or wheat. These early scones were baked on griddles or stovetops rather than being oven-baked.
As time went on, the recipe for scones evolved, and they became more commonly associated with Scotland and England. The Scottish version of scones was typically round and made with oats. They were cooked on a griddle or in a pan and then cut into triangular sections, which were known as “bannocks.” These bannocks were the ancestors of the modern scone.
In the 19th century, with the advent of baking powder and modern ovens, scones began to be baked instead of griddle-cooked. The addition of baking powder allowed scones to rise and become lighter and fluffier. The ingredients were refined to include flour, butter, milk or cream, and a leavening agent like baking powder. This marked the shift from the traditional oat-based scone to the more recognizable wheat-based scone we know today.
Scones’ popularity spread beyond Scotland and England, and they became a common teatime treat across the United Kingdom and other English-speaking countries. The addition of raisins, currants, or other dried fruits, as well as sugar, transformed scones into the sweet delicacies that are commonly enjoyed today, often served with clotted cream and jam in the classic English afternoon tea.
In the United States, scones have also become popular, with various regional and cultural variations. American scones may be larger, sweeter, and have a wider variety of flavor options, such as blueberry, cranberry-orange, or chocolate chip. Today, scones continue to be beloved treats enjoyed for breakfast, brunch, afternoon tea, or as a delightful snack with a cup of tea or coffee. Their history reflects centuries of evolution and cultural influence, making them a delightful and enduring part of baking traditions worldwide.
The standard scone is a simple and versatile preparation that can be customized with various additions, such as dried fruits, nuts, or chocolate chips, to suit different tastes.
Here is a basic recipe for making standard scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup milk (plus more for brushing on top)
1 large egg
Optional: 1 teaspoon vanilla extract or other flavorings (e.g., almond extract, lemon zest)
Optional: Additions such as dried fruits, chocolate chips, or nuts (about 1/2 cup)
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The butter should be well distributed but still in small pieces.
If you’re adding any optional flavorings or additions, mix them into the dry ingredients at this stage.
In a separate small bowl, whisk together the milk, egg, and optional vanilla extract (or other flavorings) until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the ingredients together until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together.
Transfer the dough onto a lightly floured surface and shape it into a round disk, about 1 inch (2.5 cm) thick.
Use a sharp knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference. Traditionally, scones are cut into triangular shapes.
Place the scones on the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little milk to give them a nice golden color when baked.
Bake the scones in the preheated oven for about 15-20 minutes or until they are lightly golden on top.
Remove from the oven and let them cool slightly before serving. Scones are best enjoyed fresh and can be served with butter, clotted cream, jam, or any other toppings of your choice.
This standard scone recipe provides a classic and delicious base that you can experiment with by adding various flavors and mix-ins to create your own unique variations.
Buttermilk is a tangy, dairy-based liquid often used in cooking and baking. It’s traditionally a byproduct of churning butter, but modern buttermilk is typically made by adding lactic acid bacteria to low-fat milk. This bacterial fermentation imparts its characteristic sour flavor and thickens the milk.
Buttermilk provides a pleasant acidity and moisture to recipes, especially in pancakes, biscuits, and marinades. It also aids in leavening, making baked goods rise. Additionally, buttermilk can be enjoyed as a refreshing drink on its own or blended with other ingredients for beverages and dressings, lending a delightful, tart quality.
School Lunch Milk
There is no single international standard for buttermilk, as its composition and characteristics can vary from one region to another.
ISO standards help ensure the quality, safety, and consistency of these products in international trade. Some ISO standards related to milk and dairy products include:
ISO 7886-1:2005 – Milk and milk products — Determination of the protein content — Part 1: Test at 0.020 specific density (Reference method)
ISO 1053:2006 – Milk — Enumeration of somatic cells
ISO 21415-1:2006 – Milk — Enumeration of psychrotrophic microorganisms — Part 1: Colony-count technique at 6.5 degrees C
ISO 11816-1:2013 – Milk — Determination of milkfat, protein, and lactose content — Part 1: Guidance on the operation of mid-infrared instruments
These standards cover various aspects of milk quality, testing methods, and safety parameters. Dairy products, including milk, undergo strict quality control and testing to ensure they meet the required standards for international trade and consumer safety.
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