This brief position statement relates to a more sustained argument presented in published paper, available at: http://dlist.sir.arizona.edu/2477. / This position paper presents and argument for "A Humanities Program," as a contribution to the mapping work for the arts and humanities in information science, prepared for the â Mapping Work in the Arts and Humanities: A Participatory Panel Discussionâ at ASIS&T 2008, organized by SIG-AH. Panelists: Kristin Eschenfelder (moderator and chair). Panelists: Marija Dalbello, Paul Marty, Stephen Paling (panel organizer), Scott Simon, John Walsh, Megan Winget and Lisl Zach.

This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.

In an inevitably occurring process, bridges possessing historic, artistic, and engineering significance deteriorate and must be maintained and rehabilitated in order to be kept in service. Ideally, all potentially significant bridges would be properly preserved and continue to beautify and bring character to their surroundings for years to come. However, funding is currently limited for transportation projects in general, and even more so for historic bridge preservation, which some may consider less critical in comparison to other transportation needs. Because of this limitation on resources, it is important that bridge-owning agencies use proper planning and management strategies in order to make the best use of available funding. This thesis presents a framework designed to assist agencies in this process. The framework is devised specifically for TxDOT for use in Tarrant County, Texas, but can be used as a model for agencies anywhere with some modifications to fit the inventory under evaluation. Included in the framework are a methodology for prioritization of bridges within an inventory, guidance on financial and legal procedures, identification of potential funding sources, summary and review of condition assessment practices and bridge mitigation strategies, a template for individual bridge preservation plans, and a framework for resource allocation within a bridge inventory. It can be concluded from this research that early detection of defects, preventive maintenance, condition assessment beyond routine inspection, adjustment of evaluation methodology, and use of engineering judgment when using numerical evaluation methods are critical components of proper management of historic bridges.

No description available.

Two classes of parameters are important in product quality control and process design: thermo-physical and rheological properties. Reliable estimates of thermal properties (thermal conductivity, diffusivity, density, specific heat, and glass transition temperature) are needed to model the rate of heat transfer during food processing. Measurements of rheological parameters like viscosity and elasticity have been recognized as important tools to provide fundamental insights on structural organization of the food. Small amplitude oscillatory testing is useful in evaluation of gel characteristics and texture development in different food products. Proper design of industrial plants, modeling and automation in food process industry require data on these properties for better quality control and improve the shelf life. Thermal processing has been a traditionally accepted method for developing safe and shelf-stable products. However, a disadvantage of thermal treatment is the reduced sensory and nutritional qualities. High pressure (HP) treatment, a novel non-thermal preservation technique, is used for producing high quality products. HP processing can also be used to achieve products with better textural properties and improved nutrition when supplemented with proteins. / This research was carried out in two parts. In first part, experiments with mango pulp were carried out at four temperatures (20, 40, 60 and 80°C) and total soluble solids concentrations (15, 20, 30 and 40°Brix) and their rheological and thermo-physical properties were evaluated and modeled. Thermal properties of mango puree were primarily dependent on the moisture content of the sample, and increased with temperature and decreased with concentration. Density showed a reverse trend. Glass transition temperatures increased with an increase in concentration indicating better stability. Separate models were developed for each thermal property as a function of temperature and concentration (R2 >0.90). Mango puree exhibited pseudoplaticity during steady shear measurements, and the power law model well described their flow behavior. Consistency coefficient increased with concentration and decreased with temperature. The flow behavior index decreased with concentration and generally increased with temperature beyond 40°C. Dynamic oscillation shear measurements revealed that mango puree behaved like a weak gel and demonstrated visco-elastic properties. / In the second part, experiments were divided in to two parts. In first part, the original soluble solids in mango puree (28°Brix) was lowered to 20, 23 and 26°Brix and each was supplemented with 2, 5 and 8% of whey protein. Effect of HP treatment at 425, 500, and 575 MPa with 0, 3 and 6 min holding times on rheological properties were evaluated. Pressure treatment resulted in a positive effect on elastic (G') and viscous modulii (G") as well as complex viscosity (eta*). Values of G' were higher than G" demonstrating the product to behave more and more like a gel. The changes in rheological parameters at 500 MPa were modeled based on soluble solids and protein content. In the second part of the experiments, the protein (P) and soluble solids concentrations (S) were simultaneously varied maintaining a total solids content at 28% (same as in the original mango puree) and their combined influence (P/S: 2/26, 3/25, 5/23, 7/21 and 8/20) on the rheology of the product after selected HP treatments (425-575 MPa, 0-6 min) were evaluated. The effects of holding time and pressure level were similar to those observed previously in first part of this study. However, the positive effect of added protein was over dominated by negative effect of the simultaneous decrease in the soluble solids concentration, resulting in an overall decreasing effect as protein content increased (with a same magnitude decrease in soluble solids content). Developed models well predicted the combined influence of protein and soluble solids concentration on rheological parameters (R2>0.85). / Sensory evaluation of mango puree supplemented with protein (2, 5 and 8%) was performed before and after high pressure treatment (500MPa/3min) using a nine point hedonic scale. The quality parameters chosen were color, sweetness, mouthfeel, flavor and acceptability. Sensory evaluation results indicated that protein enrichment up to 5% level did not adversely affect the sensory qualities.

This work examines the country house libraries of Great Britain and Northern Ireland. Hitherto this is an area largely overlooked both in terms of librarianship and social history. The first part of the thesis examines the historical development of book collections within country houses. In addition to pure historical bibliography it also examines the two essentials behind their development, the people and the houses. The work goes on to focus on the current situation within the United Kingdom. By means of a near comprehensive survey of extant collections, the current picture is identified in terms of the types of material, the collectors, the condition of material, the methods of preservation and, significantly, the willingness of owners to concede access. All of these issues are fundamental components in the study and have been investigated further in order to enable the attainment of the final objective, the creation of a national heritage policy for these collections. This final element focuses particularly on methods of preservation, the potential for funding and the question of access to collections. The policy relies on evidence acquired at the earlier stages of the research as well as that acquired during a second survey dealing predominantly with preservation, access and funding. This is coupled with the identification of current best practice within the library preservation field. Extensive use has been made of contact with owners and administrators of collections by means of the surveys, interviews, observational visits and correspondence. In addition, heritage organisations and structures within the United Kingdom have been analysed, with emphasis on those with direct impact on the country house. This research is fundamentally about two things: the historical development of collections and the approaches likely to ensure their survival.

This work is a critical analysis of craft internvention upon historic musical instruments. It is centred upon the tension between use and preservation that arose with the conflicting demands of the early music revival for working musical instruments,and of the conservation discipline for the preservation of these artefacts as documents of contemporary instrument-making and musical practices. A framework is developed around three regimens of function, termed Currency, Restitution and Preservation, within which the actions and rationales of craft activity on musical instruments may be characterized. Case studies of nine historic instruments are presented in order to demonstrate the derivation of both the technical and social factors that contributed to their changes in state and status during the period under study. Analysis of the actions taken upon the instruments in their historical and social contexts provides a novel understanding of the relationship between the desire for musical experience, and the need for historical and technical information. The work concludes with a discussion of a strategy for encouraging a balance between musical function and preservation, thus mediating between the conflicting demands.

Dry Romano beans (Phaseolus vulgaris) were soaked and cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. The rate of texture softening associated with each temperature was found to be consistent with two simultaneous pseudo first-order kinetic mechanisms 1 and 2. Approximately 40% of the firmness of Romano beans was lost by the rapid softening mechanism 1. The remaining firmness loss was characterized by mechanism 2 which was found to be much slower ($ sim$1/50th of the former). The temperature dependence indicator (z value) of reaction rate constants were 30 and 24 C$ sp circ$, respectively for mechanisms 1 and 2 with associated activation energies of 82 kJ/mole and 103 kJ/mole, respectively. / Turnip (Brassica napobbrassica) and beet roots (B. Vulgaris L.) were cooked at temperatures ranging from 70 to 100$ sp circ$C for different time intervals. Three textural properties (firmness, springiness, and stiffness) were found to follow the same trend of apparent first order kinetic theory with two substrates. Temperature dependence of softening (z value) was found to be within 27 and 35 C$ sp circ ,$ with activation energies in the range of 93 and 60 kJ/mole. / Cylindrical turnip, beet root pieces and Romano beans were packed in thin profile plastic containers and cylindrical metal cans and thermally processed in the static and rotational modes. Through heat penetration testing, process times were adjusted to give an equivalent lethality of 10 min for each product. Thin profile packed vegetables, in all cases, were found to have a firmer and stiffer texture. On the other hand, for rotational processing, the result showed no significant improvement in textural properties (firmness, springiness and stiffness) over the still counterparts. It was found that previously determined kinetic data could be used to estimate texture retention.

Edible coatings controlling preservative migration from surface to food bulk could inhibit surface microbial growth which is often the main cause of spoilage for many food products. In this project we focused our attention upon methylcellulose, hydroxypropyl methylcellulose, and chitosan as the structural component for such edible films. These films were generally transparent and effective at thicknesses in the order of 20 to 100 μm. We expect them to have little impact on the sensory properties of a food. Permeability cell measurements were used to evaluate the effect of coating composition. Further film characterization included film thickness and electron microscopy studies. To gain an understanding of the permeation process, the permeability tests were done at 5, 24, 32, and 40°C. Among these polysaccharide films, methylcellulose was the most promising diffusion barrier with a permeability constant of 3.4 and 1.4xl0⁻⁸ (mg/sec cm²)(cm)/(mg/ml) at 24 and 5°C, respectively. These barrier properties were enhanced by the incorporation of lipids into the film formulation. The permeability of sorbates in methylcellulose and hydroxypropyl methylcellulose emulsified with lauric, palmitic, stearic and arachidic acid was found to depend upon the polysaccharide, the fatty acid chain length, and the number of fatty acid double bonds. Potassium sorbate permeation increased in the following order lauric>palmitic>stearic>arachidic acid. The effect of the double bond type, i.e. cis vs. trans was also determined. The permeability rate of potassium sorbate increased in the order of oleic>elaidic>stearic acid. The effect of temperature on potassium sorbate permeability was analyzed using an Arrhenius activation energy model for the permeation process. Permeability determinations at four different temperatures showed excellent agreement with this model and suggest that the permeation process is diffusion controlled. Electron microscopy studies showed the absence of pores, channels or other defects which might be introduced during casting, drying, handling or permeability determination. This observation is consistent with our hypothesis that potassium sorbate permeation is diffusion controlled. Furthermore, our experimental data suggest that the diffusion is controlled by the properties of the solvent embedded in the film. Further studies are required to confirm this hypothesis. The effect of casting technique was examined by coating a pure polysaccharide film with a fatty acid mixture or bees wax and by laminating a fatty acid mixture or hydrogenated palm oil between two layers of pure polysaccharide films. Unfortunately, most of these films cracked easily and could not be tested in our permeability cell. On the other hand, hydroxypropyl methylcellulose films coated with bees wax showed exceedingly low potassium sorbate permeability values. These modifications of the polysaccharide film properties reduced the potassium permeability down to 10⁻⁹ to 10⁻¹¹ (mg/sec cm²)(cm)/(mg/ml) depending upon temperature, film composition and film casting technique. A simplified procedure previously published was used to evaluate surface microbial stability enhancement. With this information a food processor can select the appropriate film, application procedure and film thickness to achieve the desired shelf life under ambient or refrigerated storage conditions. / Graduation date: 1988

The use of edible coatings in combination with antimicrobial agents enhances the microbial stability of foods. In this study we evaluated the potassium sorbate and sorbic acid permeability of an edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA ratio of 3:1. Permeability cell measurements were used to evaluate the effect of pH and water activity (a [subscript w]) on the film permeation rate by sorbic acid and potassium sorbate. For films with a thickness of 55-66 pm, potassium sorbate permeability increased from 2.3x10⁻¹⁰ to 2.0x10⁻⁸ (mg/sec cm²)/(cm)/(mg/mL) as a [subscript w] increased from 0.65 to 0.80. Films were not stable at a [subscript w] levels above 0.80. The permeability of the film to sorbic acid decreased from 3.3x10⁻⁸ to 9.1x10⁻¹⁰ (mg/sec cm²) (cm)/(mg/mL) when pH in the permeability cell was increased from 3 to 7. This permeability decrease with pH could balance the loss of effectiveness of sorbates due to the lowering of the percentage of undissociated molecules at high pH. Another characterization of the MC-PA film was the evaluation of the effect of relative humidity (RH) on its oxygen transmission rate (OTR). In general, the film was highly permeable to oxygen (OTR values at 24°C, 660 to 1400 mL O₂ (STP)/m² 24h atm, average film thickness of 55 μm). Therefore, there is no risk to develop anaerobic conditions on food surfaces coated with the MC-PA film. There was no relative humidity effect on OTR in the 0-60% RH range; whereas, the OTR doubled when the RH was increased from 60 to 80%. These results agree well with the moisture uptake of the MC-PA film. Its moisture sorption isotherm shows a large moisture content increase at RH levels larger than 60%. The application of methylcellulose-based films as moisture permeability barriers in simulated sundae ice cream cones showed that a MC-PA film practically stopped moisture transfer from the ice cream to the sugar cone. Sugar cone crispness was retained for a period longer than three months when stored coated at -10°F and +10°F. The crispness of commercial sundae ice cream cones is retained for periods much less than three months. / Graduation date: 1990