Fresh Pond, Cambridge, Massachusetts, 1841 (Raster Image)

This layer is a georeferenced raster image of the historic paper map entitled: Map of Fresh Pond : showing the division lines of the proprietors extended into the pond and defining their right to the same as decided by Simon Greenleaf & S.M. Felton, commissioners, surveyed and drawn by Geo. A. Parker. It was published by E.W. Bouvé in 1841. Scale [1:2,400]. The image inside the map neatline is georeferenced to the surface of the earth and fit to the Massachusetts State Plane Coordinate System, Mainland Zone (in Feet) (Fipszone 2001). All map collar and inset information is also available as part of the raster image, including any inset maps, profiles, statistical tables, directories, text, illustrations, or other information associated with the principal map. Cadastral map showing water rights for ice harvesting of Fresh Pond, Cambridge, Massachusetts. Shows property dimensions and areas, names of property owners, and buildings, structures, and roads surrounding pond. This layer is part of a selection of digitally scanned and georeferenced historic maps of Massachusetts from the Harvard Map Collection. These maps typically portray both natural and manmade features. The selection represents a range of regions, originators, ground condition dates (1755-1922), scales, and purposes. The digitized selection includes maps of: the state, Massachusetts counties, town surveys, coastal features, real property, parks, cemeteries, railroads, roads, public works projects, etc.

The encyclopaedia of practical cookery : a complete dictionary of all pertaining to the art of cookery and table service : including original modern reciepts for all kinds of dishes for general, occasional, and exceptional use, the making of every description of table confectionery, the home manufacture of wines, liqueurs, and table waters, the laying, decorating, and preparing of banquets, wedding breakfasts, luncheons, teas, celebration and ball suppers, picnics, garden-party refreshments, race and boating baskets, &c. : the care and good management of the cellar, butler's pantry, larder, ice rooms and chests, &c. /

[Division I. A to Cak] -- Division II. Cak to Cro -- Division III. Cro to Gri -- Division IV. Gri to Mus -- Division V. Mus to Pin -- Division VI. Pin to Ser -- Division VII. Sha to Tut -- Division VIII. Twe to Zwe.

Manual for dairy manufacturing short courses. Course I.-Testing dairy products and the manufacture of butter and cheese. Course II.-Ice cream making. Course III.-Market milk and milk control.

Mode of access: Internet.

Small scale manufacture of crude agar from Gracilaria seaweeds

A simplified process was worked out to prepare crude agar from red seaweeds (Gracilaria sp.). The process required careful preliminary cleaning and bleaching (sun-drying) of the weed. The agar was extracted by boiling with water in a mixture (2%) strong enough to set as a jelly. Freezing the jelly over a 3—day period in an ice-making machine, adjusted to work slowly, separated out ice and agar. The blocks were thawed out and the agar dried in the sun. The efficiency of extraction was over 800/A.

Viability of Salmonella enterica subsp. enterica during the preparation and cold storage of Egyptian soft cheeses and ice-cream

Changes occurring in the viability of Salmonella enterica subsp. enterica during the preparation and cold storage of Domiati cheese, Kariesh cheese and ice-cream were examined. A significant decrease in numbers was observed after whey drainage during the manufacture of Domiati cheese, but Salmonella remained viable for 13 weeks in cheeses prepared from milks with between 60 and 100 g/L NaCl; the viability declined in Domiati cheese made from highly salted milk during the later stages of storage. The method of coagulation used in the preparation of Kariesh cheese affected the survival time of the pathogen, and it varied from 2 to 3 weeks in cheeses made with a slow-acid coagulation method to 4-5 weeks for an acid-rennet coagulation method. This difference was attributed to the higher salt-in-moisture levels and lower pH values of Kariesh cheese prepared by the slow-acid coagulation method. A slight decrease in the numbers of Salmonella resulted from ageing ice-cream mix for 24 h at 0degreesC, but a greater reduction was evident after one day of frozen storage at -20degreesC. The pathogen survived further frozen storage for four months without any substantial change in numbers.

RB30-246 Testing Ice Cream for Butterfat

Butterfat is usually the most expensive ingredient of ice cream; hence, great care is necessary in controllng its use. The manufacturer of ice cream, whether doing a large or a small volume of business, must manufacture a product that will comply with the established fat standard. Some means of determining the percentage of butterfat in the product must be available in order to establish this control. This 1930 research bulletin discusses the different testing equipment used to test butterfat in ice cream.

Nanocrystals in the manufacture of target for inertial confinement fusion

Systems inertial confinement fusion (ICF) need of a manufacturing process targets very accurate and efficient (Fig. A). Due to the frequency needed for energy production techniques are necessary to achieve high repetition rates, however it is also necessary to increase or maintain the quality and efficiency of these targets. In order to observe more resolution possible problems in the target manufacture (B), we propose the following theoretical methodology, by means of which analyze different phenomena present in the conditions which are fabrication and handled deuterium tritium target spheres (DT ice). Recent experiments show that addition of instabilities caused by the geometry of the solid layer of DT ice (C), and the cover (ablator), one can relate the loss of power delivery in the implosion due to different conformations of the solid layers with regarding handling conditions.

Final report : offsite manufacture in Australia Final report off-site manufacture in Australia

Off-site Manufacture (OSM) has long been recognised, both in Australia and internationally, as offering numerous benefits to all parties in the construction process. More importantly, it is recognised as a key vehicle for driving improvement within the construction industry. The uptake of OSM in construction is however limited, despite well documented benefits. The research aims to determine the ‘state-of-the-art’ of OSM in Australia. It confirms the benefits and identifies the real and perceived barriers to the widespread adoption of OSM. Further the project identifies opportunities for future investment and research. Although numerous reports have been produced in the UK on the state of OSM adoption within that region, no prominent studies exist for the Australian context. This scoping study is an essential component upon which to build any initiatives that can take advantage of the benefits of OSM in construction. The Construction 2020 report predicted that OSM is set to increase in use over the next 5-15 years, further justifying the need for such a study. The long-term goal of this study is to contribute to the improvement of the Australian construction industry through a realisation of the potential benefits of OSM.

Off-site Manufacture in Australia : Current State and Future Directions

Off-site manufacture (OSM) offers numerous benefits to all parties in the construction process. The uptake of OSM in Australia has, however, been limited. This limited uptake corresponds to similar trends in the UK and US, although the level of OSM there appears to be increasing. This project undertook three workshops — one each in Victoria, Queensland and Western Australia — and 18 interviews with key stakeholders to assist in identifying the general benefits and barriers to OSM uptake in the Australian construction industry. Seven case studies were also undertaken, involving construction projects that used OSM, ranging from civil projects through to residential. Each of these case studies has been analysed to identify what worked and what didn’t, and suggest the lessons to be learned from each project.

Drivers constraints and the future of off-site manufacture in Australia.

Much has been written on Off-site Manufacture (OSM) in construction, particularly regarding the perceived benefits and barriers to implementation. However, very little understanding of the state of OSM in the Australian construction industry exists. A ‘scoping study' has recently been undertaken to determine the ‘state-of-the-art’ of OSM in Australia. This involved several industry workshops, interviews and case studies across four major states of Australia. The study surveyed a range of suppliers across the construction supply-chain, incorporating the civil, commercial and housing segments of the market. This revealed that skills shortages and lack of adequate OSM knowledge are generally the greatest issues facing OSM in Australia. The drivers and constraints that emerged from the research were, in large measure, consistent with those found in the US and UK, although some Australian anomalies are evident, such as the geographical disparity of markets. A comparative analysis with similar studies in the UK and US is reported, illustrating both the drivers and constraints confronting the industry in Australia. OSM uptake into the future is however dependent on many factors, not least of which is a better understanding of the construction process and its associated costs.

Improvements in sustainable energy and water practice in the food processing industry : an in depth analysis of the manufacture of Ghee at the Butter Producers' Cooperative Federation Limited, Brisbane

This thesis is a documented energy audit and long term study of energy and water reduction in a ghee factory. Global production of ghee exceeds 4 million tonnes annually. The factory in this study refines dairy products by non-traditional centrifugal separation and produces 99.9% pure, canned, crystallised Anhydrous Milk Fat (Ghee). Ghee is traditionally made by batch processing methods. The traditional method is less efficient, than centrifugal separation. An in depth systematic investigation was conducted of each item of major equipment including; ammonia refrigeration, a steam boiler, canning equipment, pumps, heat exchangers and compressed air were all fine-tuned. Continuous monitoring of electrical usage showed that not every initiative worked, others had pay back periods of less than a year. In 1994-95 energy consumption was 6,582GJ and in 2003-04 it was 5,552GJ down 16% for a similar output. A significant reduction in water usage was achieved by reducing the airflow in the refrigeration evaporative condensers to match the refrigeration load. Water usage has fallen 68% from18ML in 1994-95 to 5.78ML in 2003-04. The methods reported in this thesis could be applied to other industries, which have similar equipment, and other ghee manufacturers.