Readings:
Coop: A Family, a Farm, and the Pursuit of One Good Egg (Michael Perry)
The Land Remembers (Ben Logan)
State of Wisconsin: Department of Agriculture, Trade and Consumer Protection
Midwesterners: bring salad to the Labor Day BBQ
The salad: pic.twitter.com/WHNTelL51e
— Midwest vs. Everybody (@midwestern_ope) September 1, 2024
University of Mississippi Financial Statement 2023: $1.207B
Demystifying the graduate school application process with our #nanoREU students @OxfordCreamery 🍦 pic.twitter.com/4HLda9lhSC
— Nikki Reinemann (@OleMiss_MBELab) July 15, 2024
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:
These differences highlight the South’s rich culinary traditions and how they extend even to sweet treats like ice cream.
University of Mississippi | Lafayette County
Ancient Air Conditioning | CLICK ON IMAGE
Today at 15:00 UTC we will review the latest in best practice literature for air conditioning systems. Note that we have broken out this topic from the standing Mechanical colloquia. Our approach features interoperability and system considerations. Catalogs on the agenda:
ACCA
Air-Conditioning, Heating, and Refrigeration Institute
ASHRAE International
Standard 90.1-2022—Energy Standard for Sites and Buildings Except Low-Rise Residential Buildings
Standard 90.4 Energy Standard for Data Centers
Acceptable Performance Standard for District Cooling Systems
ASME
Heating, Ventilating and Air-Conditioning Systems
European Standards
EN 14511 Specifies the requirements for air conditioners, liquid chilling packages, and heat pumps with electrically driven compressors.
IEEE
International Code Council
International Building Code Interior Environment & HVAC Systems
International Mechanical Code Chapter 11 Refrigeration
NFPA
National Electrical Code Article 430: Motors, Motor Circuits and Motor Controllers
Standard for the Installation of Air-Conditioning and Ventilating Systems
Underwriters Laboratories (largely product standards, not embedded system nor interoperability titles)
Uptime Institute
Implementing Data Center Cooling Best Practices
Use the login credentials at the upper right of our home page
University of Rochester Central Utilities Plant Absorption Chiller
Issues: [11-67, 15-124, 15-135, 15-165]
Category: Energy, Mechanical
Colleagues: Mike Anthony, Larry Spielvogel, Richard Robben
2023 Financial Report & Audit | $1.092B
The United States Food and Drug Administration and the National Coffee Association recommended standard temperature for safe hot coffee is around 160°F to 165°F (71°C to 74°C). This temperature range is considered hot enough to be enjoyable while minimizing the risk of scalding or burning.
These agencies do not have specific regulations or guidelines solely dedicated to cold brew coffee. However, there are general principles and best practices for handling and storing perishable food products that can be applied to cold brew coffee to ensure safety.*
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Cold brew coffee typically requires more time to prepare than traditional hot brew coffee. While hot brew coffee can be made in just a few minutes, cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time, usually between 12 to 24 hours. The longer steeping time allows the coffee to extract more slowly and results in a smoother, less acidic coffee concentrate. After steeping, the coffee grounds are usually filtered out and the resulting concentrate can be diluted with water, milk, or other liquids and served over ice. While cold brew coffee does require more time to prepare, many coffee drinkers prefer its smoother, less bitter taste and lower acidity compared to hot brewed coffee. Additionally, the longer shelf life of cold brew coffee concentrate makes it a popular choice for those who like to prepare coffee in advance and have it ready to drink throughout the day. |
Triggernometry
The Sacred Myths of Liberalism | Eric Kaufman (University of Buckingham)
Elon University Facilities Management
We cover the technical standards applicable to small to medium sized coffee preparation installations in a cross-cutting way during our Kitchens 200 colloquium.
Relevant IEEE Research:
COVID-19 pandemic affected on coffee beverage decision and consumers’ behavior
Using Digital Marketing to Enhance Sustainability in The Coffee Business
* These recommendations are based on general food safety practices:
Water quality: Start with clean, potable water to brew your cold brew coffee. Make sure the water source is safe and free from contaminants.
Brewing process: Follow good manufacturing practices and ensure that your brewing equipment and utensils are clean and sanitized. Cold brew coffee is typically brewed using room temperature or cold water over an extended period. Ensure that the brewing container is properly sealed and protected from any potential sources of contamination.
Filtration: After the brewing process, filter the cold brew coffee to remove any sediment or particles. This can be done using a fine-mesh sieve or a dedicated filtration system.
Storage: Store the cold brew coffee in a clean, airtight container in the refrigerator. This helps to inhibit the growth of bacteria and maintain the quality of the coffee. Cold brew coffee can typically be stored for a few days to a couple of weeks, depending on the specific recipe and preparation method.
Temperature control: Keep the cold brew coffee refrigerated at a temperature below 41°F (5°C) to prevent the growth of harmful bacteria.
Serve safely: When serving cold brew coffee, use clean and sanitized utensils, containers, and dispensing equipment to avoid cross-contamination. If you add any additional ingredients like milk or sweeteners, ensure that they are stored properly and do not exceed their recommended storage times.
Integrating Blockchain, Smart Contract-Tokens, and IoT to Design a Food Traceability Solution
Abstract: Information asymmetry exists amongst stakeholders in the current food supply chain. Lack of standardization in data format, lack of regulations, and siloed, legacy information systems exasperate the problem. Global agriculture trade is increasing creating a greater need for traceability in the global supply chain. This paper introduces Harvest Network, a theoretical end-to-end, vis a vie “farm-to-fork”, food traceability application integrating the Ethereum blockchain and IoT devices exchanging GS1 message standards. The goal is to create a distributed ledger accessible for all stakeholders in the supply chain. Our design effort creates a basic framework (artefact) for building a prototype or simulation using existing technologies and protocols [1]. The next step is for industry practitioners and researchers to apply AGILE methods for creating working prototypes and advanced projects that bring about greater transparency.
PURCHASE INFORMATION: IEEE Digital Library
I always tell my sons the same thing as they leave home:
You might be out of step with what people have and what people wear, but you will never be out of step with your good manners, respect for other people (especially women and children), and a strong work ethic. pic.twitter.com/iOFylUzGf7
— Norann Voll (@NorannV) August 16, 2024
Monday | August 19 | Colloquium 15:00 UTC
Tuesday | August 20 | Colloquium 15:00 UTC
Wednesday | August 21 | Colloquium 15:00 UTC
Thursday | August 22 | Colloquium 15:00 UTC
Friday | August 23 | Colloquium 15:00 UTC
Saturday | August 24
Sunday | August 25
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
Standards Michigan Group, LLC
2723 South State Street | Suite 150
Ann Arbor, MI 48104 USA
888-746-3670
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