Michigan Union tap room and passage

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7627 MICHIGAN UNION BLDG., University of Michigan., Ann Arbor Facing the passage way between tap room and adjoining room, showing matching of tiles with those facing steam table. Substitute following caption for the above: Michigan Union Bldg., University of Mich., Ann Arbor Magnesium oxychloride pressed tile used for wainscot of passage between old and new tap room and as facing of steam table. Note match of color and pattern of these tile with the original ceramic tile shown on wall through the doorway. On image: 7627

Michigan Union tap room

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7636 MICHIGAN UNION BLDG., University of Mich., Ann Arbor Facing for stean table in tap room. Magnesium Oxycholride tiles, in buff red and blue laid in 1937. Substitute following caption for above: Michigan Union Bldg., University of Mich., Ann Arbor Facing for steam table of tap room of magnesium oxychloride in buff and brown with color inserts of red, green yelloe, blue , purple and gold. On image: 7636

Michigan Union smoking room

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Another addition was begun 1954-55. Verso: 7630 MICHIGAN UNION BLDG., University of Mich., Ann Arbor Floor of Men's smoking room Magnesium Oxychloride tiles put down in 1935. This is a very colorful floor. Colors are light, medium and dark grays and red. On image: 7630

Michigan Union stairway

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Swain's index to this image reads "'Screen' and stairway."

Michigan Union Library

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Library was completed in 1925 following a gift from Mrs. Edward W. Pendleton of Detroit in memory of her husband. His library was also donated. Swain's index to this image reads "Michigan Union Library." Verso: G.R.Swain, 713 East University Ave, Ann Arbor, Michigan.

Michigan Union swimming pool

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. The pool was constructed in 1924 and opened March 28, 1925.

Michigan Union ballroom

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Verso: Union ballroom decorated for inauguration of Harlan Hatcher.

Michigan Union ballroom

Irving Kane and Allen B. Pond, architects. Plans for the Union were on a scale unknown at the time for "club houses" in American colleges and universities: 250 feet long and 200 feet wide. Construction began in 1916 and owing to war time difficulties was not ready to be used by students until 1919. Two new wings to the south were completed in 1936 and 1938. Verso: union ballroom decorated for inauguration of Harlan Hatcher.

Michigan Stadium Construction 1927

[Ready to pour the final sections]

Cazzie Russell, UM Men's Basketball, 1965 vs Oho State

[Ensian caption: "It's Cazzie -- poised and ready to spring like a panther toward the basket."]

Ferris Jennings, UM Football, 1934 vs. Georgia Tech, start of punt return for TD

[Alumnus caption: INAUSPICIOUS START OF TOUCHDOWN RUN. GerogiaTech tackler were ready to dowin Jennings early, but he eluded them and then fine Wolverine blocking aided him in his journey.]

The Tuck

Thesis (Master's)--University of Washington, 2016-06

Teaching College Writing in a High School Setting: The Impact of Concurrent Enrollment on Teacher Learning and Practice

Thesis (Ph.D.)--University of Washington, 2016-06

¿Es su casa mi casa? Latinos, Socialization, and the Catholic Church

Thesis (Ph.D.)--University of Washington, 2016-06

Macromolecular interactions during gelatinisation and retrogradation in starch-whey systems as studied by rapid visco-analyser

Gelatinisation and retrogradation of starch-whey mixtures were studied in water (pH 7) using the Rapid Visco-Analyser (RVA). The starch:whey ratios ranged from 0:100 - 100:0. Wheat starch, and whey protein concentrate (about 80% solids basis) and isolate (about 96% solids basis) were used. Mixtures with whey isolates were generally more viscous than those with whey concentrates, and this was attributed to fewer non-protein milk components in the former. Whey protein concentrates and isolates reduced the peak, trough and final viscosities of the mixtures, but the breakdown and setback ratios of the mixtures were increased. The gelatinisation temperature increased with whey substitutions indicating that whey protein delayed starch gelatinisation. The temperature of fastest viscosity development decreased as the amount of whey was increased. Whey protein isolate generally exercised a lesser effect than the concentrate. At between 40 - 50% whey substitutions, the dominant phase changed from starch to protein irrespective of the source of the whey protein. An additive law poorly defined selected RVA parameters. Both macromolecules interacted to define the viscosity of the mixture, and an exponential model predicted the viscosity better than the additive law. The results obtained in this study are discussed to assist the understanding of extrusion processing of starch-whey systems as models for whey-fortified snack and ready-to-eat foods. Copyright ©2006 The Berkeley Electronic Press. All rights reserved.