The Secretary of the Interior’s Standards for the Treatment of Historic Buildings promote repair rather than replacement of deteriorated features when possible. Though replacement and retrofitted elements may provide improved energy efficiency with a minor impact on appearance, there is currently no guide for objectively considering the potential benefits of such treatments for historic buildings. In an effort to provide decision-making tools to those seeking to balance both preservation and economic/ sustainability concerns, this thesis will present an approach to weighing treatment options specifically for windows, including modifications for energy efficiency that are not specifically endorsed by the Secretary of the Interior’s Standards. This thesis explores the critical decision processes involved in selecting to repair or replace deteriorated historic windows, and examines those of the Main Building Tower of the University of Texas as a case study. The steel windows of the Tower, which was completed in 1937, suffer from corrosion and are not performing optimally in terms of energy efficiency. An understanding of the history and significance of the building, the current condition and performance of the windows, balanced against project-specific goals and an evaluation of current treatment options for historic windows helped narrow the potential options for the Tower. Including a “decision tree” that assists users in selecting an appropriate treatment, this thesis maps the considerations necessary to arrive at an informed solution, which may be applied to other projects with varying existing conditions and project objectives. / text

Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30 minutes in 0.00%, 0.05%, 0.10% and 0.50% calcium in the form of calcium lactate and calcium chloride, application of 0%, 1% and 3% low-methoxyl pectin applied as a ten-minute dip and in the syrup along with 0.00% and 0.05% calcium, also as a ten-minute dip, and lastly treatments with 0.00%, 0.02% and 0.03% pectin esterase combined with 0.00%, 0.05%, and 0.10% calcium levels in a 30-minute dip. The peaches were then canned and stored for six months. To determine the effects of the treatments the peaches were evaluated organoleptically for appearance, flavor, and texture and objective measurements of density, soluble solids, shearing strength and sediment in the syrup were made. Although treatments of this nature have proven effective for other fruits and frozen peaches, no outstanding improvement was noted in this project. Pectin esterase at the 0.02% and 0.04% levels, however, did improve appearance slightly and also reduced the amount of sediment in the syrup without impairment of the flavor. Calcium treatment alone did not affect appearance, but did reduce sediment and increase shearing strength although in amounts over 0.05% calcium was detrimental to flavor with calcium chloride being the worst offender. Pectin treatment was actually harmful to both appearance and flavor, probably because of the occurrence of some gellation in several treatments. No differences were noted for texture and although differences in soluble solids and density were observed, they were of small magnitudes. / Graduation date: 1953

Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one and six months in No. 10 cans. Three samples of the above four berries were analyzed before processing, immediately after processing and after one and six months of storage at 78°F. Five samples of syrups were collected from both center and side of the cans by means of 50 ml pipettes. These five samples were from top, 1 3/4", 3 l/2", and 5 1/4" from the top and from the bottom and a mean sample was taken from the drained syrup. The cans were then drained on an 8 mesh 10" screen. 100 gram samples of the drained solids from top, middle and bottom were collected for texture measurements. The results indicated the following: 1. There is a decrease in soluble solids of the syrup and drained weight of the fruit immediately after processing. Softening of berries progresses with storage. 2. There is an increase in titratable acidity, pH and pigments of the syrup immediately after processing. Titratable acidity and pigments increase with storage and pH values were lower. 3. There is a tendency to reach an equilibrium in the can with regards to soluble solids in all berries and pigments in case of strawberries with a lower tendency for raspberries. In the case of titratable acidity equilibrium was almost realized in strawberries and blueberries. All berry packs showed no equilibrium in the pH value after six months. 4. No noticeable differences between samples collected from centers and side of the can. / Graduation date: 1963

The over-tenderization of irradiated-sterilized meat is one of the more important adverse effects resulting from the use of irradiation for the preservation of meat. Although research has been reported on the activity and effect of the inherent proteolytic enzymes of irradiated meat, very little work has been directed toward the intimate causes of the textural problems induced by the irradiation treatment. In this study, the influence of irradiation-sterilization on some of the muscle characteristics involved in meat texture was investigated in an attempt to elucidate the over-tenderizing action of irradiation. In addition, the influence of treating the meat by several means prior to irradiation was also investigated to determine their effects upon the texture of the meat. Information relative to the above objectives was obtained by using analytical methods designed to show changes in muscle protein charges, water-holding capacity, acidic and basic groups, bound and free minerals, and disc electrophoretic analysis of the glycine soluble extracts of the treated and control samples. The results showed that the irradiation-sterilization of beef muscle at 4.5 megarads caused tenderization of the meat. Beef soaked in an equal amount of distilled water for 72 hours at 38°F prior to heat inactivation of the enzymes and irradiation was much firmer in texture than the unsoaked samples. Beef heated to an internal temperature of 160°F prior to irradiation also resulted in meat having a firm texture. However, irradiation tends to reverse the effects of both soaking and heating and/or the combination of these two treatments. When soaking, heating and irradiation are combined in one treatment, these factors tend to exert their effect individually and by different mechanisms. Soaking the meat appears to cause a partial denaturation and a net loss of anions of some of the muscle proteins resulting in a shift in the isoelectric region of such meat to a higher pH which results in a greater loss of water upon cooking and thus a firmer texture. Heating the meat to an internal temperature of 160°F results in a partial denaturation of the proteins and probably leads to the formation of stable cross linkages and a "salting-out" effect which may be responsible for a decrease in the water-holding capacity. Thus, meat would have a tighter or more "closed" structure and firmer texture. Irradiation exerts a fragmentation effect upon the beef muscle proteins. These fragments seem to be held together by hydrogen bonds and/or electrostatic forces. The fragmentary alterations of the muscle proteins, the incorporation of water within the fragments, and possibly a "salting-in" effect, appear to be the major factors responsible for effects of irradiation on beef muscle texture. The zinc cations appear to be involved with the heat-labile proteins or enzymes which are denaturated by heating to 160°F. The pH-water holding capacity curves were found to be a valuable technique for investigating some of the biochemical changes in the muscle proteins. / Graduation date: 1963

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As defined by Wai Mun Lim and Mel Endean in 2009 in their article “Elucidating the aesthetic and operational characteristics of UK boutique hotels” in the International Journal of Contemporary Hospitality Management, Boutique hotels have less than 100 rooms, have an individualistic and unique design, are often in historic buildings, and have highly personalized service for guests. I found that a boutique hotel that focuses on historic preservation and heritage tourism does four things. First, it respects the history of the building it is housed in, preserving as much of the original structure as possible. It also takes advantage of the unique features the historical building offers, highlighting them with design choices. Third, it educates guests on the history of the building and the surrounding area with both information and design. Lastly, it encourages guests to visit and engage with other heritage tourism sites in the area, offering concierge services and ticket packages.

This thesis combines theoretical, computational and experimental techniques in the study of reanalysis in human sentence comprehension. We begin by surveying the main claims of existing theories of reanalysis, and identify representation preservation as a key concept. We show that the models which most obviously feature representation preservation are those which have been formulated with in the monotonicity framework, which assumes that there are aspects of representation which are updated monotonically (i.e.non-destructively) from state to state, and that any reanalysis which requires a non-monotonic update is predicted to cause processing disruption. Next, we present a computational implementation, based on the monotonic theory of Gorrell (1995b). We argue that in constructing such a model of reanalysis, it is essential to consider not only declarative constraints, but also the computational processes through which reanalysis routines explicit, leading to novel predictions in cases where there exist more than one alternative for structural revision. I show why preferences for such reanalysis ambiguities may differ between predominantly head initial languages such as English, and head final languages such as Japanese. After this, we consider the empirical consequences of the implemented model, in particular in relation to recent experimental data concerning modifier attachment. We shoe that the model is too restrictive, and we argue that the appropriate way to expand its coverage is to apply the monotonicity constraints not directly to phrase structure, but to thematics structure. We provide a general framework which allows such non-phrase structural models to be defined, maintaining the same notion of monotonicity that was employed in the previous model. We go on to provide solutions to some computational problems which accompany this change. Finally, we present two experimental studies. The first of these considers the issue of reanalysis ambiguity, and specifically the existence of a recency preference is confirmed in off-line tasks, such as comprehension accuracy and a questionnaire experiment, but is not confirmed in self-paced reading. We discuss some possible reasons for this dissociation between the on-line and off-line results. The second experimental study considers the effect of modifier attachment in Japanese relative clause ambiguities. In this study, we confirm the influence of thematic structure on the resolution of Japanese relative clause ambiguities, and we argue that this effect should be interpreted in terms of a constraint on reanalysis.