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Standards Maryland

The choice of red, white, and blue in national flags often carries historical, cultural, and political significance. Here are some reasons why various nations have chosen these colors:

Historical Connections:
- United States: The colors were chosen for their flag in 1777 and have been interpreted to symbolize valor (red), purity (white), and justice (blue). The colors were influenced by the British Union Jack.
- France: The Tricolour flag adopted during the French Revolution represents liberty (blue), equality (white), and fraternity (red).
- United Kingdom: The Union Jack combines elements from the flags of England (red and white), Scotland (blue and white), and Ireland (red and white).
Cultural and Political Significance:
- Russia: The flag’s colors were adopted from the Dutch flag, symbolizing pan-Slavism (red for bravery, blue for faithfulness, and white for honesty).
- Netherlands: The Dutch flag’s colors (originally derived from the Prince’s Flag) have historical roots, symbolizing the struggle for independence and liberty.
- Czech Republic and Slovakia: Both countries use red, white, and blue to represent their Slavic heritage.
Influence and Inspiration:
- Chile, Costa Rica, and Panama: These countries were influenced by the colors and symbolism of other flags (e.g., the French and American flags) during their independence movements.
- Australia and New Zealand: Both countries incorporate the Union Jack in their flags, reflecting their colonial history with the United Kingdom.
Symbolism:
- Croatia, Serbia, and Slovenia: The colors are traditional pan-Slavic colors, representing freedom and national unity.
- Iceland and Norway: The colors reflect their historical and cultural ties to other Scandinavian countries.

The exact reasons can vary, but often the colors reflect a mix of historical alliances, cultural heritage, and political ideals.

Lemonade

University of Florida College of Agriculture and Life Sciences

More

United States Department of Agriculture: Frozen Concentrate for Lemonade Grades and Standards

United States Food & Drug Administration: Canned Fruit Juices

Spoon University: My Perfect Lemonade Recipe

Standards Florida

Amphitheaters

“Panoramic View of the Greek Amphitheatre at Syracuse” 18th Century Abraham Louis Rodolphe Ducros

From from time to time — particularly in the months of fairer weather, when many events are hosted outdoors — we break form from the grind of responding to c0nsultations to simply enjoy these spaces See our CALENDAR for our periodic Lively c0lloquia when we drill down into technical specifics.

서울대학교

University of Melbourne (Architect rendering of project in process)

Furman University

High Point University

George Fox University Oregon

Globe Theater / Southern Utah University

Point Loma Nazarene University

Augusta University / Georgia

Singapore Management University

Swarthmore College

Silliman University Amphitheater / The Phillippines

University of Colorado

South Dakota State University

University of Mary Washington / Virginia

California State University San Marcos

Universidade do Estado do Rio de Janeiro

Clemson University

University of Virginia

College of Idaho Centennial Amphitheater

Texas Woman’s University

Swarthmore College

Pomona College

Oakland University Meadowbrook Theater / Rochester, Michigan

More coming

LEARN MORE:

Standing Agenda / Event Standards

Exploration of the Theory of Electric Shock Drowning

Jesse Kotsch – Brandon Prussak – Michael Morse – James Kohl

University of San Diego

Abstract: Drowning due to electric shock is theorized to occur when a current that is greater than the “let go” current passes through a body of water and conducts with the human body. Drowning would occur when the skeletal muscles contract and the victim can no longer swim. It is theorized that the likelihood of receiving a deadly shock in a freshwater environment (such as a lake) is higher than the likelihood in a saltwater environment (such as a marina). It is possible that due to the high conductivity of salt water, the current shunts around the individual, while in freshwater, where the conductivity of the water is lower than that of the human; a majority of the current will travel through the individual. The purpose of this research is to either validate or disprove these claims. To address this, we used Finite Element analysis in order to simulate a human swimming in a large body of water in which electric current has leaked from a 120V source. The conductivity of the water was varied from .005 S/m (pure water) up to 4.8 S/m (salt water) and the current density through a cross sectional area of the human was measured. With this research, we hope to educate swimmers on the best action to take if caught in such a situation.

CLICK HERE to order complete paper.

Marina & Boatyard Electrical Safety

Facilities Management

Danish Beer Culture

Nourriture d’automne

Danmark

Hot Dog University

The iconic American “street food” traces its origin to 19th century German immigrants who brought frankfurters from their homeland.

In the 1860s, the term “hot dog” emerged in reference to these sausages being sold in buns at street carts. The popularity of hot dogs soared during the late 19th and early 20th centuries particularly at baseball games where the hot dog is virtually synonymous.at the sport.

In many college towns push cart hot dog vendors may be welcomed and even embraced as part of the local food scene. They can add variety and convenience for students, faculty, and staff by offering affordable and quick meal options. These towns may have regulations and policies in place to support and accommodate such vendors.

The case against hot dogs as a food primarily revolves around health concerns and potential risks associated with their consumption. Some of the key arguments include:

Processed meat and additives: Hot dogs are often made from processed meats that can contain additives, preservatives, and high levels of sodium. These additives, such as nitrates and nitrites, have been linked to increased risks of certain health issues, including cancer and heart disease.

High in unhealthy fats: Hot dogs are typically high in saturated and trans fats, which can contribute to elevated cholesterol levels and increase the risk of cardiovascular diseases.

Potential for contamination: There have been instances of foodborne illnesses associated with hot dogs, such as outbreaks of bacterial contamination, including E. coli or Listeria monocytogenes. Improper handling, storage, or undercooking can increase the risk of such contamination.

Allergens and dietary restrictions: Hot dogs often contain common allergens like wheat, soy, and dairy. Additionally, they may not be suitable for individuals with dietary restrictions or preferences, such as vegetarians, vegans, or those following specific religious or cultural dietary guidelines.

Environmental impact: The production and consumption of hot dogs contribute to environmental concerns. The meat industry, including processed meat production, is associated with greenhouse gas emissions, land degradation, and water pollution.

These arguments against hot dogs do not necessarily apply to all hot dogs or to every individual. Moderation, choosing healthier options, and considering individual dietary needs and preferences can help mitigate some of the concerns associated with hot dog consumption.

Paul Mitchell The School | Tinley Park

Relevant codes, standards and regulations:

Food Safety and Inspection Service: Federal Meat Inspection Act

U.S. Department of Agriculture: Hot Dogs and Food Safety

Codex Alimentarius

Nourriture d’automne

Arboreta

“On Holiday (Girl resting on the grass)” 1879 Kuznetsov Nikolai Dmitrievich

University of Michigan Matthaei Botanical Gardens

St. John’s University

University of Florida

Harvard University

Lunds universitet Scania

Swarthmore College Pennsylvania

Ruhr-Universität Bochum

Anglo-americká vysoká škola, z.ú. Czech Republic

Michigan State University

University of the Ozarks

Freie Universität Berlin

Kent State University

Uniwersytet Warszawski

Nanyang Technological University, Singapore

Bard College / New York

Michigan State University Healing Garden

Japanese Garden | Normandale Community College Minnesota

东北师范大学 | Northeast Normal University | Changchun, Jilin, China

University of Michigan | Matthaei Botanical Gardens

Shenandoah University | Winchester, Virginia

Princeton University Secret Garden | Photo by Sarah Ly

King’s College | London, United Kingdom

École Normale Supérieure | Paris, France

Arizona Cactus Garden | Stanford University

Duke University / North Carolina

Oxford University

University of Minnesota Landscape Arboretum

University of Helsinki Botanical Garden

University of Notre Dame / South Bend, Indiana

University of Tromsø the Arctic University of Norway

Florida Tech Botanical Garden

University of Nottingham

Smith University Botanical Garden

Aarhus University | Denmark

High Point University | North Carolina

Universiteit Stellenbosch | Western Cape, South Africa

Louisiana State University

Albert-Ludwigs-Universität Freiburg

Rutgers University

Great Court University of Queensland Australia

University of Oklahoma

Wageningen University | The Netherlands

More

Bucolia 300

Trees

Nursery Stock

Caprese Salad

Standards Tennessee

Commercial Kitchens 200

UT Extension Explores Tomatoes

Medical Center Dining Options

Ice Cream at the Rock

“The only emperor is the emperor of ice cream”

— Wallace Stevens

Michigan Central

The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.

One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.

In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.

MSU Extension: Dairy Store

MSU Infrastructure Planning and Facilities

To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:

Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.