Tag Archives: New York

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Natural Light & Architecture

FYI: Consultation on IES RP-46 Recommended Practice: Supporting the Physiological and Behavioral Effects of Lighting in Interior Daytime Environments closes April 10: 

Designing Lighting for People and Buildings

Advantages of natural light in educational occupancies:

  1. Improved academic performance: Studies have shown that students exposed to natural light perform better academically compared to those in classrooms with artificial lighting.
  2. Energy efficiency: Natural light can help to reduce energy consumption and costs associated with artificial lighting.
  3. Positive impact on health and well-being: Exposure to natural light has been linked to improved mood, reduced stress levels, and better sleep quality.
  4. Reduced absenteeism: Natural light has been shown to reduce absenteeism in schools, which can have a positive impact on student learning outcomes.

Disadvantages of natural light in educational occupancies:

  1. Glare and heat gain: Natural light can create glare and heat gain, which can be uncomfortable and distracting for students and teachers.
  2. Inconsistent lighting levels: Natural light levels can vary throughout the day and seasonally, which can make it difficult to maintain consistent lighting levels in a classroom.
  3. Limited control: Unlike artificial lighting, natural light cannot be easily controlled or adjusted to meet the needs of a specific classroom.
  4. Exposure to harmful UV rays: Prolonged exposure to natural light can also lead to harmful UV exposure, which can increase the risk of skin cancer and other health problems.

Overall, natural light has many advantages in educational occupancies, but it is important to carefully consider the potential disadvantages and to design spaces that optimize the benefits of natural light while minimizing the drawbacks.

English Muffins

The English muffin, as we know it today, is a type of yeast-leavened bread product that is griddled or cooked on a stovetop. Historically, similar griddled bread products have been made in England for centuries. The term “muffin” itself has been used in English cuisine to refer to various types of bread products since at least the 18th century. These early muffins were typically made with yeast and were cooked on a griddle, similar to the modern English muffin.

How English are they?  The answer lies in the nooks and crannies.


Tea

Kitchens 100

Kitchens 200

Kitchens 300

Abiit sed non oblitus | New York

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“FDSC 4300: The Science and Technology of Beer”

Professor Karl Siebert, who teaches FDSC 4300, The Science and Technology of Beer, demonstrates how to properly pour a beer and discusses the sensory experience of beer appreciation. In a recent study, Siebert identified the key component in a ‘perfect’ head of beer: a barley protein known as Lipid Transport Protein 1 or LPT1.

Quadrivium: Architecture and Aesthetic Education

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H.R. 6868 Cybersecurity Grants for Schools Act of 2022

117th Congress Swearing In Floor Proceedings – January 3, 2021, House Chamber


 

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