The Chemistry of Fireworks
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Cow to Cone
What makes #icecream so irresistible? š¦šš¦Itās the fascinating #chemistry at play, balancing fat globules, air & ice crystals to perfection – basically, ice cream isnāt just a treat, itās a chemistry masterpiece!šCheck out this cool visual by @compoundchem @ndbrning pic.twitter.com/1qKLQaBF8k
ā Max Planck Society (@maxplanckpress) August 16, 2024
Vintage icecream scoops.
[š¹ dustyoldstuff]pic.twitter.com/3oKRj92ST6
ā Massimo (@Rainmaker1973) August 18, 2024
Refrigeration
Stony Brook Universityās New Ultra-Low-Temp Walk-in Freezer Farm
Walk-in refrigerators play a crucial role in food preparation areas in education communities; residence halls, hospitals, research laboratories and large football stadium not the least of them:Ā
- Food Storage: They provide space for perishable foods, such as fruits, vegetables, meats, dairy products, and prepared dishes. They help maintain the freshness and quality of ingredients by keeping them at the appropriate temperature.
- Temperature Control: They allow precise temperature control, ensuring that food items are kept at the correct temperature to prevent spoilage and bacterial growth. Different shelves or zones within the refrigerator can be set to various temperatures to accommodate various types of food.
- Extended Storage: Compared to reach-in refrigerators or freezers, walk-ins offer a larger storage capacity. This is especially beneficial for residential kitchens that need to store bulk quantities of ingredients, prepared dishes, and food supplies.Ā Ā
- Organization: Walk-in refrigerators are designed with shelving, racks, and storage options that enable proper organization of food items. This organization makes it easier for kitchen staff to access ingredients quickly during busy service times.
- Prep Space: In addition to storage, some walk-in refrigerators are equipped with prep tables or counters. This feature allows chefs and kitchen staff to work directly within the cold storage area, making it more convenient to prepare ingredients and assemble dishes.
- Energy Efficiency: Modern walk-in refrigerators are designed with energy-efficient features, including well-insulated panels and energy-efficient compressors, helping to reduce energy consumption and operating costs.
- Compliance with Regulations: Many health and safety regulations require commercial kitchens to store perishable foods at specific temperatures. Walk-in refrigerators are designed to meet these regulatory requirements.
ASHRAE 15 sets the standard of care for safe design, construction, installation and operation of refrigeration systems. It establishes safeguards for life, limb, health, and property and prescribes safety requirements.Ā This standard does not apply to refrigeration systems using ammonia (R-717) as the refrigerant.Ā (ASHRAE Standard 34-2022, Designation and Safety Classification of Refrigerants covers that domain.)
As of this posting we find only one markup on proposed changes to ASHRAE 15; that one having more to do with correlation with changes to the one of the ASME Boiler Code (a lower tier priority for us).
Proposed Addendum a to Standard 15-2022, Safety Standard for Refrigeration Systems
Consultation on that markup closes October 22, 2023.
Other ASHRAE committees post their consultations at the link below:
Online Standards Actions & Public Review Drafts
We maintain the ASHRAE catalog on the standing agenda of nearly every topic we cover every day.Ā See our CALENDAR.
Issue: [Various]
Category: Mechanical, Electrical, Energy Conservation, Facility Asset Management, US Department of Energy, #SmartCampus
Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben
The basis for modern refrigerators was created in 1755 AD, when Scottish professor William Cullen designed a small refrigerating machine. This machine had a pump and a container of ether. (24/26) pic.twitter.com/nw7GiSgbIE
ā Bucknell_Thermo (@BucknellThermo) April 24, 2020
Rewind: District Energy
University of California Merced
Lucas Hyman is the co-author of “Sustainable On Site CHP Systems: Ā Design, Construction and Operations” published by McGraw-Hill 2010 ISBN 978-0-07-160317-1, Co-Editor Martin Meckler is a graduate of the University of Michigan. Ā Mike Anthony contributed Chapter 23 — Government Mission Critical – A combined FMECA and time value of money study on Critical Operations Power Systems.
Goss Engineering was one of the engineers for the University of California Merced; the first university campus with an energy infrastructure begun from “scratch”. Ā Here, Lucas offers his insight into the subtle energy economic trade-offs between centralized and de-centralized systems.
LEARN MORE:
Backgrounder from 2007 ASHRAE conference presentation by Goss Engineering:Ā Designing Sustainable CHP Systems
Clambake: A History and Celebration of an American Tradition
Yes ā and there is serious academic treatment of the New England clambake, enough that it could support something richer than a food post.
The place I would begin is Katherine D. Neustadt’s Clambake: A History and Celebration of an American Tradition, published by the University of Massachusetts Press edition listing in 1992. It is essentially a scholarly ethnography/history of the clambake. Neustadt organizes the subject around its social, economic, political and regional history, then studies the long-running Allen’s Neck clambake in Massachusetts and finally treats the clambake as food, ritual and festival.
That last formulation is especially promising for Standards Michigan. Neustadt’s work treats the meal not simply as a recipe but as a community institution ā something through which people express place, season, memory and belonging. An Indiana University scholarly review describes the book as an ethnography concerned with the “invention of tradition,” usable pasts, power and the relationship between observer and participant.
There is also an interesting historical complication. The familiar story says coastal Native Americans taught colonists the clambake. The scholarship is considerably more cautious. A University of Rhode Island Sea Grant environmental history, drawing on Neustadt, notes that archaeological and written evidence does not establish the familiar nineteenth-century version of that origin story. Neustadt consequently sees something more complicated: Native cultural inheritance intertwined with a tradition subsequently constructed and ritualized by white New Englanders. Historic New England reaches much the same conclusion: Indigenous peoples unquestionably harvested and cooked shellfish, but the genealogy of the recognizable New England beach clambake is not securely established.
What really catches my attention for an August Sunday, however, is a scholarly archaeological treatment that quotes Neustadt describing clambaking as a seasonal rite marking the end of summer and as a means of transmitting traditional knowledge. The same research discusses the physical process itself ā gathering stone, firewood and rockweed, heating the stones and orchestrating the bake ā as part of the tradition rather than merely a cooking technique.
And there is a campus connection. Massachusetts Institute of Technology has actually used the New England clambake as part of institutional social life: its 2014 reunion program included a clambake on Kresge Oval for the 25th reunion class.
So I think you’ve stumbled onto an unusually good late-August Sunday subject. It gives us seafood and summer dining on the surface, but underneath it are season, landscape, fire, water, inherited practice, community assembly and the transmission of culture. In other words, rather more Standards Michigan material than the clams initially let on.
McGrath Clambakes and Catering
Yes. Harvard gives you a couple of good college-site examples, though one is stronger on the tradition itself and another on how the custom survives in university life.
The best historical/cultural reference I found is a Harvard Environmental Law Review article that explicitly describes the New England clambake as a longstanding regional custom with origins in the cooking practices of Indigenous coastal peoples, later adopted broadly into New England culture.
For a more accessible campus-life angle, Harvard’s Biophysics Graduate Program has an annual Year-End Clambake held around Commencement. The university describes it as a recurring celebration for graduating Ph.D. students, faculty and guests, featuring lobster and other traditional fare.
Harvard College Observatory has also hosted a summer staff and faculty clambake, with lobster, littleneck clams, New England clam chowder, mussels, corn and strawberry shortcakeāa very recognizable New England summer menu.
For Standards Michigan, I think the Harvard Biophysics example is especially useful: it shows the clambake not merely as regional cuisine, but as a summer academic custom marking the end of the university year. That’s exactly the kind of ordinary cultural continuity you’ve been looking for in educational settlements.
Chicken Veggie Risotto
Medal of Honor recipient Matt Williams ā25 grew up in an Aggie household in Boerne, Texas, learning the value of hard work and service from his dad ā77. Matt was recognized at the Military Appreciation game as one of nine Aggie Medal of Honor recipients.
Read his story:ā¦ pic.twitter.com/F1RKUtqm9r
ā Texas A&M University (@TAMU) November 25, 2025
Reuben Sandwich
Standards Nebraska | Nebraska Public Media
The Nebraska claim centers on Omahaās Blackstone Hotel in the 1920s when Lithuanian-born Jewish grocer Reuben Kulakofsky requested a corned beef and sauerkraut sandwich during a late-night poker game with a group nicknamed āThe Committeeā which included hotel owner Charles Schimmel. Schimmelās son Bernard (a European-trained chef) is refined it by adding Swiss cheese and dressing, then grilling it on rye.
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Evensong “Moonlight Sonata”
Standards MinnesotaĀ |Ā Tax-Exempt Bond Compliance
From picnics on the Bald Spot to campus architecture tours to a newly dedicated football field, this yearās Family Weekend was one to remember! Here are just a few of our favorite moments ššhttps://t.co/gSFXmYwCVp pic.twitter.com/KvFFrtqKnc
— Carleton College (@CarletonCollege) October 19, 2022
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwB pic.twitter.com/GkAXrHoQ9T
— USPTO (@uspto) July 13, 2023
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