Architectural salvage can be incorporated into historic preservation projects and new construction by following The Secretary of the Interior’s Standards for Historic Buildings and the US Green Building Council’s LEED standards. Through an inventory of salvageable materials found within 20 abandoned and dilapidated homes throughout Muncie, Indiana and a survey of Midwestern salvage, deconstruction and demolition companies, it is determined that the supply and demand for architectural salvage is growing. Through an analysis of the cultural, economic and material value architectural salvage holds, it was also determined that cities throughout the United States should encourage landfill evasion through the use of deconstruction and architectural salvaging for all demolition projects. Overall, this thesis details where architectural salvage is found, how it is removed from buildings, and what materials are available for use within the preservation and construction fields. / Muncie, Indiana -- Historic preservation -- Salvage market -- Deconstruction -- Salvaged materials -- Sustainable design. / Department of Architecture

There is no abstract available for this thesis. / Department of Architecture

No description available.

No description available.

No description available.

No description available.

Thirty bone-in hams from market weight hogs were used in this study, three groups of 10 each. One group was brine-cured, frozen and stored (F/S) at -20°C for 90 days prior to heat processing and smoking. A second group was similarly cured and frozen, not stored (F/NS), but thawed immediately, and heat processed. The third group was cured and heat processed without frozen storage (NF/NS). The three treatments were concurrently evaluated for weight loss, total moisture, color, shear value, and lipid oxidation. A 10-member sensory panel evaluated treatment samples for intensity of seven characteristics. F/S hams had greater overall weight loss (p < .01) than both F/NS and NF/NS hams, and greater loss during freezing (p < .05) Smokehouse losses did not differ significantly, but were rather large (> 15%) for all three treatments. Total moisture in F/S hams was also less (p < .01) than in the other two treatments. F/S hams had greater (p < .05) L-values (lightness) than NF/NS hams, while b-values (yellowness) for F/S hams were greater (p < .05) than for other treatments. No differences were found in shear values or lipid oxidation by TBA analysis. Sensory panelists found F/S hams to be less firm and paler in color than other treatments (p < .01). For Treatment F/NS, a negative correlation (r < -0.8) was found to exist between sensory panel scores for color and percent weight loss. / Graduation date: 1992

Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a water soluble analog of vitamin K has been shown to possess an antimicrobial activity toward many bacteria, molds, and yeast. Much of the work reported in the literature is on its use as a food preservative, and it was the purpose of this study to investigate some of the factors which might affect the antimicrobial activity of vitamin K₅ in order to add insight into its more effective use as a food preservative. Pure cultures of Escherichia coli, Bacillus subtilis, Proteus vulgaris, Staphlococcus aureus, and Pseudomonas fluorescens were utilized. The effect of the method of application of vitamin K₅ on Escherichia coli; the effect of purity of vitamin K₅ against Escherichia coli; the bactericidal concentrations required for Escherichia coli, Bacillus subtilis, Proteus vulgaris, Staphlococcus aureus, and Pseudomonas fluorescens; the effect of an absence of oxygen; the effect of contact time with Escherichia coli; the effect of initial count/ml of Escherichia coli; and the synergistic action in combination with propylene glycol were studied. The results demonstrated that air oxidation of vitamin K₅ was necessary to obtain maximum inhibitory activity against Escherichia coli. The use of white, crystalline vitamin K₅ synthesized in the laboratory, as compared to partially oxidized commercial preparations, gave better results against Escherichia coli. It was shown that some species variation, with the five microorganisms tested, did exist with respect to the antimicrobial activity of vitamin K₅. The bactericidal concentrations ranged from 60 ppm for Staphlococcus aureus to 220 ppm for Escherichia coli, using an initial count of 160,000 to 200,000 cells/ml and a contact time of 12 hours in Bacto-nutrient broth. The gram-positive bacteria tested were more susceptible to the antimicrobial activity of vitamin K₅ than the gram-negative bacteria tested. In the studies conducted under nitrogen atmosphere the percent inhibition showed an inverse relation to the bactericidal concentrations required for complete inhibition in studies conducted under air atmosphere. This finding suggested that there might be different factors responsible for inhibition depending on the species of bacteria being tested and also might help explain the difference in concentrations necessary for inhibition. Cells of Escherichia coli were not inhibited immediately on coming into contact with vitamin K₅. Fifty percent inhibition occurred after 25 minutes. A rapid inhibition rate was maintained until approximately 90 percent inhibition occurred, afterwhich, a rapid decrease in the rate of inhibition was noted. An increase in the initial number of cells of Escherichia coli utilized required an increase in the concentration of vitamin K₅ for complete inhibition, although the concentration of vitamin K₅ was not the limiting factor. A synergistic effect does exist between vitamin K₅ and propylene glycol, and the bactericidal concentrations necessary for the different bacteria can be reduced depending on the species of bacteria and the concentration of propylene glycol utilized. / Graduation date: 1965

Graduation date: 1942

Graduation date: 1948