Metrology is the scientific discipline that deals with measurement, including both the theoretical and practical aspects of measurement. It is a broad field that encompasses many different areas, including length, mass, time, temperature, and electrical and optical measurements. The goal of metrology is to establish a system of measurement that is accurate, reliable, and consistent. This involves the development of standards and calibration methods that enable precise and traceable measurements to be made.
The International System of Units is the most widely used system of units today and is based on a set of seven base units, which are defined in terms of physical constants or other fundamental quantities. Another important aspect of metrology is the development and use of measurement instruments and techniques. These instruments and techniques must be designed to minimize errors and uncertainties in measurements, and they must be calibrated against recognized standards to ensure accuracy and traceability.
Metrology also involves the development of statistical methods for analyzing and interpreting measurement data. These methods are used to quantify the uncertainty associated with measurement results and to determine the reliability of those results.
This year’s Annual Fashion Show features 171 looks from 42 designers. Collections and single-submission garments were chosen by a panel of industry critics and jurors. The pieces include evening wear, market-ready, universal design and more. https://t.co/3shpSI9LdV
The School of Fashion had the pleasure of hosting students from Streetsboro Middle School. Students got the chance to gain a better understanding of fashion, design and knitwear by participating in a variety of educational activities.
“Fish and chips was in many ways the pioneer fast-food industry. It became an essential component of working-class diet and popular culture in parts of London, and over wide areas of industrial midland and northern England and southern Scotland, in the early decades of the twentieth century…I propose to argue that the fish and chip trade was not only important enough in itself to justify sustained historical analysis, but also that it provides a useful vantage point for examining important changes in British society more generally.”
”Create in me a pure heart, O God, and renew a steadfast spirit within me.„ Psalms 51:10
Have a blessed Sunday all who feed humanity! #dairy#beef … pic.twitter.com/BG68A4Sn5h
Much like its role as a discoverer of new knowledge and as a large consumer in the energy sector, education communities have a significant role in food security research and as a consumer in its school lunch programs, dormitory, athletic facility and healthcare enterprises. Accordingly — in much the same way we follow the US Census Bureau’s monthly construction activity report — we follow a data point provided by the US Department of Agriculture (USDA) as one of our stars to steer by.
Global crop lands visualized by @pythonmaps. Lots of fun things to spot on this map. Nile, Himalayas, Great Dividing Range (Australia), Sahara, Pampas. What else stands out to you? pic.twitter.com/Qdw5UJqZDB
The World Agricultural Supply and Demand Estimates is a monthly report published by the USDA that provides comprehensive forecast of supply and demand for major crops (global and United States) and livestock (U.S. only). The report provides an analysis of the fundamental condition of the agricultural commodity markets for the use of farmers, governments and other market participants.
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.
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.
After athletic arena life safety obligations are met (governed legally by NFPA 70, NFPA 101, NFPA 110, the International Building Code and possibly other state adaptations of those consensus documents incorporated by reference into public safety law) business objective standards may come into play.For almost all athletic facilities, the consensus documents of the Illumination Engineering Society[1], the Institute of Electrical and Electronic Engineers[2][3] provide the first principles for life safety. For business purposes, the documents distributed by the National Collegiate Athletic Association inform the standard of care for individual athletic arenas so that swiftly moving media production companies have some consistency in power sources and illumination as they move from site to site. Sometimes concepts to meet both life safety and business objectives merge.
During hockey season the document linked below provides information to illumination designers and facility managers:
Athletic programs are a significant source of revenue and form a large part of the foundation of the brand identity of most educational institutions in the United States. We focus primarily upon the technology standards that govern the safety, performance and sustainability of these enterprises. We collaborate very closely with the IEEE Education & Healthcare Facilities Committee where subject matter experts in electrical power systems meet 4 times each month in the Americas and Europe.
See our CALENDAR for our next colloquium on Sport facility codes and standards. We typically walk through the safety and sustainability concepts in play; identify commenting opportunities; and find user-interest “champions” on the technical committees who have a similar goal in lowering #TotalCostofOwnership.
Issue: [15-138]*
Category: Electrical, Architectural, Arts & Entertainment Facilities, Athletics
Colleagues: Mike Anthony, Jim Harvey, Jack Janveja, Jose Meijer, Scott Gibbs
LEARN MORE:
[1] Illumination Engineering Handbook
[2] IEEE 3001.9 Recommended Practice for Design of Power Systems for Supplying Lighting Systems for Commercial & Industrial Facilities
[3] IEEE 3006.1 Power System Reliability
* Issue numbering before 2016 dates back to the original University of Michigan codes and standards advocacy enterprise
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