This study examines middle to late Holocene episodes of arroyo incision and aggradation in the Kitchen Corral Wash (KCW), a tributary of the Paria River in southern Utah. Arroyos are entrenched channels in valley-fill alluvium, and are capable of capturing decadal- to centennial-scale fluctuations in watershed hydrology as evidenced by the Holocene cut-fill stratigraphy recorded within near-vertical arroyo-channel walls. KCW has experienced both historic (ca. 1880-1920 AD) and prehistoric (Holocene) episodes of arroyo cutting and filling. The near-synchronous timing of arroyo cut-fill events between the Paria River and regional drainages over the last - 1 have led some researchers to argue that arroyo development is climatically driven. However, the influence of allogenic (climate-related) or autogenic (geomorphic threshold) forcings on arroyo dynamics are less clear. Uncertainty in influence of the controlling mechanisms of arroyo cutting and filling is partly due to the limited or poorly dated alluvial chronologies. This study tests the applicability of AMS radiocarbon and optically stimulated luminescence (OSL) dating to reconstruct alluvial chronologies in dryland fluvial systems, such as the KCW arroyo. Results from 12 arroyo-wall study sites in KCW indicate that 24 of the 39 analyzed AMS radiocarbon sample s and preliminary results from 12 of the 14 OSL sample s returned strati graphically consistent ages. Applying a combination of these two dating techniques allowed for increased sampling opportunities and cross-checking of ages to determine aberrant age results. By using detailed stratigraphic panels, sedimentologic descriptions, and the age control from AMS radiocarbon and OSL dating, this study produces a new chronostratigraphy that suggests at least five arroyo cut-fill cycles during the middle to late Holocene with periods of aggradation at: - 4.3 5 - 3 .4 ka (Qfl ), - 3 .2 - 2.25 ka (Qf2), - 2. 15 - 1 .45 ka (Qf3), - 1.3 - 0.8 ka (Qf4), - 0. 7- 0.12 ka (Qf5), and an older period of aggradation from - 7 .3 - 4.85 ka identified in an earlier stud y. This newly developed KCW cut-fill chronostratigraphy is compared to regional alluvial and paleoclimate records to test hypotheses regarding allogenic or autogenic forcings. Regional alluvial chronologies do not show coherent patterns of arroyo cut -fill dynamics, but instead appear to be affected by both allogenic and autogenic influences.

The goal of our projectis to „restart“ the Jaroslavice village. It was a well established settlement before the war, but has been on a downfall ever since. The problem began by eviction of german population after the war, followed by close distance to highly guarded border. This project is aiming on the possibility of living in the „ near border area and resumption of forgotten countryside. It proposes to connect old with new. The core of the project is renovation of majer near the castle. It is located on the edge of Jaroslavice and is connected to newly established part of the village. The site of the majer is becomming a connection point of history and present. Therefore, the object provides areas needed by students of newly designed high school. It includes accomodation, cafeteria and residental yard. It blends with additional areas of art centre nearby and is connected to the centre of village. Among the functions ths project provides, there is also a variable hall desired by village management.

Köket är en samlingsplats där familj och vänner kan umgås. Det är även här större delen av matlagningen sker. Att laga en måltid kan både upplevas som tidskrävande och stressigt. Genom att ha ordning och reda bland köksredskap och matvaror kan tiden sparas in på att inte behöva gå och leta runt i köket. I dagens moderna kök förvaras köksredskap och matvaror i utdragbara kökslådor. Dessa är rymliga och utrymmet i kökslådorna bygger mycket på höjden vilket kan vara problematiskt. Till exempel om höga ting inte förvaras i kökslådorna kan det skapas mycket outnyttjade utrymmen. I detta arbete ska problemet med outnyttjat utrymme i större moderna kökslådor lösas genom att utveckla en produkt som ökar användandet av det outnyttjade utrymmet. Syftet med arbetet är att utveckla en produkt som underlättar för organisering i moderna kökslådor. Målet är att finna en lösning i form av ett stapelbart lådsystem för förvaring av köksredskap. För att ta fram en produkt genomgås en produktutveckling som går igenom processer från att identifiera kundbehov till att skapa en färdig prototyp. Beräkningar kring hållfasthet görs för att säkerställa att produkten klarar av belastningar. Den färdiga prototypen presenteras i form av ett organiseringssystem som består av två plan. Organiseringssystemet är anpassningsbart och utgörs av lådor som kan staplas och flyttas runt med syftet att hjälpa användaren att få en bättre organisering i kökslådorna. / The kitchen is a gathering place where family and friends can socialize. This is also where most of the cooking takes place. Cooking a meal can be both time consuming and stressful. By having order among kitchen utensils and food supplies, time can be saved on not having to go and look around in the kitchen. In today's modern kitchen, kitchen utensils and food are stored in pull-out kitchen drawers. These are spacious and the space in the kitchen drawers is very much based on height, which can be problematic. For example, if tall things are not stored in the kitchen drawers, a lot of unused spaces can be created. In this work, the problem of unused space in larger modern kitchen drawers will be solved by developing a product that increases the use of the unused space. The purpose of this work is to develop a product that makes organization in modern kitchen drawers easier. The goal is to find a solution in the form of a stackable drawer system for storing kitchen utensils. To develop a product, a product development is undergone that goes through processes from identifying customer needs to creating a finished prototype. Calculations are made to ensure that the product can withstand loads. The finished prototype is presented in the form of an organization system that consists of two levels. The organization system is adaptable and consists of drawers that can be stacked and moved around with the aim of helping the user to get a better organization in the kitchen drawers.

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The building sector is resource intensive and contributes significantly to Climate change. In recent times, many initiatives are being undertaken to make today’s situation better. Among them, the Circular economy has become an attractive topic for implementation of sustainability in various sectors.  A case study has been performed to assess the environmental impacts of a ‘circular’ kitchen at Chainable company in the Netherlands through life cycle assessment. This kitchen is different from other standard kitchens as it is offered as kitchen-as-a-service for a long period of time. It follows circular design strategies such as extension of service life, use of recycled materials, design-for- disassembly and design for light weight construction. The company maintains the kitchen and ensures that it is circular by either recycling, reusing or recovering the waste at the end-of-life of the kitchen. This could potentially reduce the impacts of construction of more kitchens if people and different organizations keep it for the long term.  The kitchen is made of various components such as frame, panels, sink, tap, drawers, countertop, handles and electric socket. The use phase of the kitchen includes repair and maintenance scenarios for the whole lifecycle of the kitchen.  The results indicate production and replacement of Chipboard panels, production of steel frame and transports linked to repair and maintenance scenarios as hotspots of the kitchen in Climate change and Resource use impact categories. / Byggsektorn är resurskrävande och bidrar avsevärt till klimatförändringarna. På senare tid har många initiativ tagits för att göra dagens situation bättre. Bland dem har cirkulär ekonomi blivit ett attraktivt ämne för genomförandet av hållbarhet inom olika sektorer.  En fallstudie med hjälp av livscykelanalys har utförts för att bedöma miljöeffekterna av ett “cirkulärt” kök från Chainable, ett företag i Nederländerna. Detta kök skiljer sig från andra vanliga kök eftersom det erbjuds som kök-som-en-service under en längre tid. Det följer cirkulära designstrategier som förlängning av livslängden, användning av återvunnet material, design för demontering och design för lätt konstruktion. Företaget underhåller köket och ser till att det är cirkulärt genom att antingen återvinna, återanvända eller återhämta avfallet i slutet av kökets livscykel. Detta kan eventuellt minska påverkan av byggandet av fler kök om människor och olika organisationer behåller dem på lång sikt.  Köket är tillverkat av olika komponenter som ram, paneler, handfat, kran, lådor, bänkskiva, handtag och eluttag. Kökets användningsfas inkluderar reparations- och underhållsscenarier för hela kökets livscykel.  Resultaten indikerar att produktionen och utbytet av spånskivor, tillverkningen av stålram och transporter kopplade till reparations- och underhållsscenarier har störst påverkan i kökets livscykel inom kategorierna klimatförändring och resursanvändning.

The number of older persons is increasing, both in actual number and as a percentage of the population. As an individual ages his or her body changes and the ability to deal with the demands of an environment usually decreases. A well designed, supportive environment may help older persons to utilize their homes more fully, more safely, and allow them to live independently in their homes longer. Use of kitchens and bathrooms may present the greatest challenge and the greatest safety hazard and in order to remain independent, an older person must be able to use these rooms fully and safely. The purpose of this study was to determine what supportive feature are being included in the kitchens and bathrooms of homes being built for persons living in age-restricted retirement communities. A list of research and design recommendations based on empirical research was compiled and ordered into categories of supportive features for general, kitchen, and bathroom design for seniors. Design recommendations were provided for most elements in kitchens and bathrooms designed for senior citizens and point values were assigned to individual supportive features on the basis of safety and ease of use. Based on this evidence, two data collection tools were created to assess kitchens and bathroom of homes designed for senior living. Hypotheses were developed relating characteristics of the locations of the retirement communities, characteristics of the retirement communities, and characteristics of the individual homes to the percentage of possible points earned in kitchens and bathrooms of homes studied. Age-restricted retirement communities were identified and contacted by telephone to determine if they met the criteria for inclusion in the study and permission to study the retirement communities was obtained from community representatives. Sixty homes in 23 communities from four states were surveyed using the data collection tools and photographed for this study. Data were entered into a statistical computer program and a scoring system for evaluating and comparing kitchens, bathrooms of different types, and total homes was developed. Kitchens in the retirement community homes studied had 46% - 76% of the possible number of recommended supportive kitchen features. Bathrooms had 48% - 57%, bathtubs had 58%, and separate showers had 48% - 52% of the possible number of recommended supportive bathroom features. Kitchens in larger, more expensive retirement homes had higher Kitchen Percentage Scores and bathrooms in communities that were developed by not-for-profit communities had higher Bathroom Percentage Scores. The kitchen and bathroom assessment tools created for this study are the result of compiling 40 years of research recommendations. These tools provide the means to compare kitchens and bathrooms of different homes, regardless of the configuration or combination of appliances and fixtures within the rooms. Scores of different rooms or houses can be compared using either the total score or the percentage score for number of supportive features. Comparisons can be made without consideration for the style, size, or degree of opulence in the homes. The assessment tools can be refined for use by members of different professions. / Ph. D.

This thesis describes a machine vision solution to an industrial classification task. The specific problem is the identification of kitchen cabinet frames that travel on a conveyor belt. For these components, it is possible to acquire silhouette images and perform two dimensional image analysis. Corner point locations are used as features which are compared with a database of known frame styles. This thesis describes a novel image acquisition system that utilizes backlighting and a line scan camera. Several corner detection methods are compared and a mathematical formulation of frame comparison is given. A fast database search technique is also presented. The laboratory system has been successfully tested with a set of 27 cabinet frames. / Master of Science

This master’s thesis aims to contribute to the design and innovation management literature by exploring to understand an alternative shared social kitchen that is people-driven around shared interests, promoting social well-being. This is in order to explore the potential of systemic, regenerative, speculative sustainable design in addressing challenges faced by shared kitchens, while understanding diverse user needs within enabling contexts. Through a design process of ethnography research, frameworks, imperatives and solution finding, the kitchen was explored from different participants’ perspectives and context. The resulting scenario from the ethnography research highlighted technology, food waste, circularity and food system scenarios. The study contributes to future dialogue and understanding of the different processes and perspectives in imaginative shared kitchen using an explorative approach. It is vital to understand the holistic picture of the shared kitchen and not only focus on the functional, environmental and economic aspect, but also on the social development for a more inclusive design.

Thesis (Ph. D.)--University of Tennessee, Knoxville, 2002. / Title from title page screen (viewed Feb. 27, 2003). Thesis advisor: Lyle W. Konigsberg. Document formatted into pages (xii, 208 p. : ill., maps (some col.)). Vita. Includes bibliographical references (p. 180-202).