“I have no special talent. I am only passionately curious” — Albert Einstein
Early 20th-century fresco depicting guilds in the 13th-century New Tower of Sélestat
Standards are the seed corn for compliance revenue; hence the hegemony of conformance and enforcement enterprises that dominate the global standards system.
Accreditation is a relatively recent breakout topic so we approach it gently; respectful of the business models of the hundreds of education community charitable associations involved in the safety and sustainability of the physical spaces of education communities.
Later in 2024 we will sort through other issues in the credentialing domain:
Accreditation 200: Recent innovations in credentialing
Q. There are about 150 hospitals in the USA with the word “university” in their name. Are they tax-exempt? Should they be? A. Whether a hospital with “university” in its name is tax-exempt depends on various factors, including its ownership, structure, and purpose. Non-profit hospitals, including those affiliated with universities, may qualify for tax-exempt status under certain conditions. However, the mere presence of “university” in the name does not automatically confer tax-exempt status. Tax-exempt status, the hospital’s activities, such as providing charity care, medical education, and research, are typically considered.
Accreditation 300: Requirements for baccalaureate, masters and doctoral degrees
Accreditation 400: Advanced Topics
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Grits are made from dried corn ground into coarse or fine particles. The corn kernels are treated to remove the hull, resulting in hominy, which is then dried and milled into grits. To prepare, the grits are simmered in water, milk, or broth until soft and creamy.
They are served hot with butter, salt, or cheese. Sweet versions might include sugar or honey. In the Southern U.S., grits are sometimes paired with eggs, bacon, sausage, or shrimp for a hearty start to the day.
The Corn Refiners Association and the U.S. Food and Drug Administration provide guidelines for defining and labeling grits:
Ingredients: Grits must be made from corn, typically white or yellow dent corn, and may undergo processes like dehulling or grinding.
Grinding: Grits are classified by texture—stone-ground (coarser) or processed grits (finer).
Preparation: Cooking guidelines suggest a 4:1 liquid-to-grits ratio, simmered until creamy. Traditional grits often use water, milk, or broth.
While variations exist, Southern-style grits generally follow these principles.
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Named after Rear Admiral John A. Dahlgren (1809-1870) an influential figure in the development of naval ordnance during the United States Civil War. It served as an armory and drill hall for midshipmen. Its open space was ideal for indoor drills and military exercises.
The hall was constructed between 1899 and 1903. Its design was overseen by Ernest Flagg, a prominent architect who designed several buildings at the Naval Academy. Today it houses the Drydock Restaurant, a gathering place for midshipmen, faculty, and visitors.
“How to Achieve the Ultimate Filthy Navy Coffee Mug”
The global standards for heat tracing systems are developed by IEC Technical Committee 27. The scope of work for this committee is reproduced below:
Standardization in the field of industrial equipment and installations intended for electroheating, electromagnetic processing of materials and electroheat based treatment technologies Note: The scope of interest covers industrial installations with the use of the following equipment: – equipment for direct and indirect resistance heating; – equipment for electric resistance trace heating; – equipment for induction heating; – equipment using the effect of EM forces on materials; – equipment for arc heating, including submerged arc heating; – equipment for electroslag remelting; – equipment for plasma heating; – equipment for microwave heating; – equipment for dielectric heating; – equipment for electron beam heating; – equipment for laser heating; – equipment for infrared radiation heating. The list presents typical examples of equipment and its applications and is not exhaustive.
CLICK HERE for the link to the TC 27 Strategic Business Plan
Titles in this committee’s bibliography appears to be stable. As with all IEC titles, they are relatively narrow in scope compared with the titles promulgated by most US standards developing organizations. Our interest lies primarily in the application of this technology within and around education community buildings.
While heat tracing generally goes un-noticed it is an essential part of cold weather safety. It is wise to keep pace with its evolution with innovation in materials and controls with the lead.
We maintain this committee’s work on the standing agenda of our seasonal Snow & Ice colloquia; along with US standards developed by UL, IEEE, NEMA, NFPA, ICC, ASHRAE and a few others. We also collaborate with the IEEE Education & Healthcare Facilities Committee on this topic. See our CALENDAR for the next online meeting; open to everyone.
Western Colorado University Center for Cold Climate Food Security
Today we break down the catalog for food safety in education communities; with primary attention to consultations from private standard developing organizations and federal agencies charged with food safety. We do so with sensitivity to animals and plants and sustainability of the global food supply chain. Many schools are the communal cafeterias for the communities that own and operate them and run at commercial scale.
We prepare responses to public consultations released by standards developing organizations which, in many cases, have significant conformance enterprises.
The ASHRAE catalog is the most cross-cutting and fastest moving catalog in the land. If you claim ownership of the United States energy domain you pretty much capture everything related campus safety and sustainability. Best to deal with it on a day-by-day basis as we usually do according to daily topics shown on our CALENDAR.
Association for Packaging and Processing Technologies
National Electrical Safety Code (Our particular interest lies in the safety and reliability of off-campus agricultural and research facilities that receive power from regulated utilities)
Food safety and sustainability standards populate are of the largest domains we track so if we need a break0-out session, let’s do it. Use the login credentials at the upper right of our home page.
University of Kentucky College of Agriculture, Food and Environment
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/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
