565 research outputs found
Frank Fries Oral History
No full textFries discusses his coal mining experiences in Gillespie, Illinois: loading coal cars and equipment, mining before unionization, wages, accidents, owning a mine, UMW and PMA, union conflicts and violence, and the Mulkeytown March.
Interview by Barbara Herndon, 1975. 1 tape, 90 mins.not peer reviewedSubmitted by Conor Tinch ([email protected]) on 2014-04-09T20:17:01Z
No. of bitstreams: 1
f915.2-fries-01.mp3: 28263811 bytes, checksum: 2b9f05336ad063002feeb4678f0eca87 (MD5)Made available in DSpace on 2014-04-09T20:17:01Z (GMT). No. of bitstreams: 1
f915.2-fries-01.mp3: 28263811 bytes, checksum: 2b9f05336ad063002feeb4678f0eca87 (MD5)
Previous issue date: 1975unpublishe
Teure Jugend : wie Teenager kompetent mit Geld umgehen
No full textFries KR, Göbel PH, Lange E. Teure Jugend : wie Teenager kompetent mit Geld umgehen. Opladen: Barbara Budrich; 2007
Dr. Adelaide Fries
No full textAdelaide Lisetta Fries (born November 12, 1871, died November 29, 1949), was the daughter of John William and Agnes de Schweinitz Fries. Dr. Fries was noted historian and author. She is best known for her translations of the Records of the Moravians in North Carolina and writing the historical novel The Road to Salem. In 1911, Dr. Fries was appointed archivist of the Moravian Church, Southern Province, in Winston-Salem and served in that position for nearly forty years
Carolyn Mussig and Barbara Ripley, Westbrook Junior College, 1956
No full textCarolyn Mussig and Barbara Ripley clean up after a grease fire in the Houghton Hall kitchen, Westbrook Junior College, Portland, Maine, in this candid black and white snapshot taken, March 4, 1956. Carolyn and Barbara are scrubbing the kitchen ceiling, removing grease left when an impromptu attempt at making French Fries led to overheated fat. Luckily, the kitchen was visible across lots from a nearby fire station, whose crew had spotted the smoke before an annoyance became a calamity.
Houghton Hall was the cooperative dormitory and time had to be made for housework as well as homework.https://dune.une.edu/wchc_photos_students1950s/1035/thumbnail.jp
Revolutionen der Literaturwissenschaft 1966-1971
No full textRevolutionen finden (auch) in Worten statt: Sätze werden gewendet, in neue Bedeutungen gekehrt, setzen Getrenntes in überraschende Verbindungen, mit weitreichenden Folgen. Rückblickend bescherte die Zeit um 1968 auch der Literaturwissenschaft eine große Wende, von der sie bis heute zehrt. Mit der großen Konferenz in Baltimore 1966 wurde der französische Strukturalismus zu einer internationalen Bezugsgröße. Er bewirkte eine Annäherung der Geistes- und Sozialwissenschaften mit fachübergreifenden Fragestellungen und Modellen auf der Basis einer gewandelten Sprachtheorie. Eine ganze Reihe von Initiativen in den USA und Europa entstand. Für die Literaturwissenschaft bedeutete dies: Aufbrechen der sprachlichen und fachlichen Grenzen, internationale Theorie, Interdisziplinarität, eine verstärkte Komparatistik in allen Philologien. Gleichzeitig mit der Konferenz in Baltimore distanzierte sich der deutsche Germanistentag in München zum ersten Mal von der NS-Germanistik. Erste Konturen einer künftigen Germanistik wurden sichtbar, mit der Forderung nach mehr Komparatistik. In Zürich wurde 1968/69 mit Paul de Man als erstem Ordinarius das Seminar für Vergleichende Literaturwissenschaft gegründet. Peter Szondi, der wie kein anderer diese neue Literaturwissenschaft verkörperte, sollte 1971 die Nachfolge von Paul de Man antreten. Mit dem Tod Peter Szondis im selben Jahr endete eine Ära. Zugleich begann eine neue Zeit des Fragens. Was bleibt von den Revolutionen der Literaturwissenschaft 1966-1971? Die Beiträge in diesem Band geben Antworten auf diese Frage.
Mit Beiträgen u.a. von Marco Baschera, Jürg Berthold, Johannes Binotto, Charles de Roche, Wolfram Groddeck, Fritz Gutbrodt, Thomas Fries, Philippe P. Haensler, Stefanie Heine, Franziska Humphreys, Monika Kasper, Klaus Müller-Wille, Barbara Naumann, Sylvia Sasse, Rahel Villinger, Sandro Zanetti
Enhancing Potato Quality in Fries Production Using Ultrasonic Techniques
No full textThis study explores the effects of ultrasonic treatment on the quality of potatoes processed into fries. Ultrasonic waves generate rapid pressure changes and cavitation effects, which can enhance seed vigor and growth. Over a three-year period (2015–2017) in east-central Poland, a field experiment was conducted using a randomized block design with split-plot divisions with three replications. The study compared two cultivation technologies: (a) with ultrasonic treatment of seed potatoes before planting, and (b) traditional technology. The second-order factor consisted of eight edible potato cultivars from all earliness groups (‘Denar’, ‘Lord’, ‘Owacja’, ‘Vineta’, ‘Satina’, ‘Tajfun’, ‘Syrena’, and ‘Zagłoba’). The sonication process was carried out using an ultrasonic bath with piezoelectric transducers. The results demonstrated significant impacts of the cultivation technology, potato variety, and weather conditions on the quality of fries. This research underscores the potential of ultrasonic treatment to improve the quality and consistency of potato products in the food industry. The use of ultrasound treatment on potato tubers before planting aligns with sustainable development by enhancing agricultural efficiency, reducing the environmental impact, and supporting socio-economic aspects of sustainable farming. It also aids in developing tools and methods for monitoring and quantifying sustainability efforts in potato processing, such as in the production of French fries. Future research should focus on optimizing ultrasonic parameters and exploring the long-term effects of sonication on potato storage and processing qualities
Evaluation of acrylamide mitigation recipes on industrial production of French fries
No full textIn 2002 the Swedish scientists announced the presence of acrylamide in various foods. This contaminant which is classified by the IARC as “probably carcinogenic to humans” is formed in several heated foods and known to be linked to the Maillard reaction. Fried potato products are important in the acrylamide issue because they contain the main precursors necessary for its formation and moreover they contribute on average for an important part of the dietary exposure to this process contaminant, apart from other food commodities, including cereals products, coffee, chocolate and potato snacks.
In the recent years, various mitigation strategies were developed by the scientific community in order to reduce this contaminant during frying but a review of industry practices was still lacking. This study evaluated various additives or processing aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acids, salts and asparaginase was evaluated on a industrial production line throughout the 2008 potato storage season. Despite some of the compounds seemed to significantly reduce the acrylamide content of the final product during laboratory experiments, their application on industrial scale did not result in further acrylamide reductions in pre-frozen French fries. Overall results suggest that current industrial practices in the pre-frozen French fries sector such as, selection of potato varieties with low reducing sugars contents, potato storage temperature above 8°C, blanching conditions and the acidifying effect of added sodium pyrophosphate already reduces considerably the acrylamide formation in French fries.
The application of asparaginase was additionally tested in chilled French fries (not par-fried). Since for this product a longer period of time is allowed for enzyme-subtract contact, the enzyme treatment resulted in French fries with acrylamide levels below the LOD (12.5 µg kg-1) after three days of storage. These significant acrylamide reductions were obtained without affecting the shelf life of the product and sensorial properties of the French fries
Jakob Friedrich Fries (1773-1843): Eine Philosophie der exakten Wissenschaften
No full textJakob Friedrich Fries (1773-1843):
A Philosophy of the Exact Sciences -/- Shortened version of the article of the same name in: Tabula Rasa. Jenenser magazine for critical thinking. 6th of November 1994 edition -/- 1. Biography -/-
Jakob Friedrich Fries was born on the 23rd of August, 1773 in Barby on the Elbe. Because Fries' father had little time, on account of his journeying, he gave up both his sons, of whom Jakob Friedrich was the elder, to the Herrnhut Teaching Institution in Niesky in 1778.
Fries attended the theological seminar in Niesky in autumn 1792, which lasted for three years. There he (secretly) began to study Kant. The reading of Kant's works led Fries, for the first time, to a deep philosophical satisfaction. His enthusiasm for Kant is to be understood against the background that a considerable measure of Kant's philosophy is based on a firm foundation of what happens in an analogous and similar manner in mathematics. -/- During this period he also read Heinrich Jacobi's novels, as well as works of the awakening classic German literature; in particular Friedrich Schiller's works. In 1795, Fries arrived at Leipzig University to study law. During his time in Leipzig he became acquainted with Fichte's philosophy. In autumn of the same year he moved to Jena to hear Fichte at first hand, but was soon disappointed. -/- During his first sojourn in Jenaer (1796), Fries got to know the chemist A. N. Scherer who was very influenced by the work of the chemist A. L. Lavoisier. Fries discovered, at Scherer's suggestion, the law of stoichiometric composition. Because he felt that his work still need some time before completion, he withdrew as a private tutor to Zofingen (in Switzerland). There Fries worked on his main critical work, and studied Newton's "Philosophiae naturalis principia mathematica". He remained a lifelong admirer of Newton, whom he praised as a perfectionist of astronomy. Fries saw the final aim of his mathematical natural philosophy in the union of Newton's Principia with Kant's philosophy. -/- With the aim of qualifying as a lecturer, he returned to Jena in 1800. Now Fries was known from his independent writings, such as "Reinhold, Fichte and Schelling" (1st edition in 1803), and "Systems of Philosophy as an Evident Science" (1804). The relationship between G. W. F. Hegel and Fries did not develop favourably. Hegel speaks of "the leader of the superficial army", and at other places he expresses: "he is an extremely narrow-minded bragger". On the other hand, Fries also has an unfavourable take on Hegel. He writes of the "Redundancy of the Hegelistic dialectic" (1828). In his History of Philosophy (1837/40) he writes of Hegel, amongst other things: "Your way of philosophising seems just to give expression to nonsense in the shortest possible way". In this work, Fries appears to argue with Hegel in an objective manner, and expresses a positive attitude to his work. -/- In 1805, Fries was appointed professor for philosophy in Heidelberg. In his time spent in Heidelberg, he married Caroline Erdmann. He also sealed his friendships with W. M. L. de Wette and F. H. Jacobi. Jacobi was amongst the contemporaries who most impressed Fries during this period. In Heidelberg, Fries wrote, amongst other things, his three-volume main work New Critique of Reason (1807). -/- In 1816 Fries returned to Jena. When in 1817 the Wartburg festival took place, Fries was among the guests, and made a small speech. 1819 was the so-called "Great Year" for Fries: His wife Caroline died, and Karl Sand, a member of a student fraternity, and one of Fries' former students stabbed the author August von Kotzebue to death. Fries was punished with a philosophy teaching ban but still received a professorship for physics and mathematics. Only after a period of years, and under restrictions, he was again allowed to read philosophy. From now on, Fries was excluded from political influence. The rest of his life he devoted himself once again to philosophical and natural studies. During this period, he wrote "Mathematical Natural Philosophy" (1822) and the "History of Philosophy" (1837/40). -/- Fries suffered from a stroke on New Year's Day 1843, and a second stroke, on the 10th of August 1843 ended his life. -/- 2. Fries' Work
Fries left an extensive body of work. A look at the subject areas he worked on makes us aware of the universality of his thinking. Amongst these subjects are: Psychic anthropology, psychology, pure philosophy, logic, metaphysics, ethics, politics, religious philosophy, aesthetics, natural philosophy, mathematics, physics and medical subjects, to which, e.g., the text "Regarding the optical centre in the eye together with general remarks about the theory of seeing" (1839) bear witness. With popular philosophical writings like the novel "Julius and Evagoras" (1822), or the arabesque "Longing, and a Trip to the Middle of Nowhere" (1820), he tried to make his philosophy accessible to a broader public. Anthropological considerations are shown in the methodical basis of his philosophy, and to this end, he provides the following didactic instruction for the study of his work: "If somebody wishes to study philosophy on the basis of this guide, I would recommend that after studying natural philosophy, a strict study of logic should follow in order to peruse metaphysics and its applied teachings more rapidly, followed by a strict study of criticism, followed once again by a return to an even closer study of metaphysics and its applied teachings." -/-
3. Continuation of Fries' work through the Friesian School -/-
Fries' ideas found general acceptance amongst scientists and mathematicians. A large part of the followers of the "Fries School of Thought" had a scientific or mathematical background. Amongst them were biologist Matthias Jakob Schleiden, mathematics and science specialist philosopher Ernst Friedrich Apelt, the zoologist Oscar Schmidt, and the mathematician Oscar Xavier Schlömilch. Between the years 1847 and 1849, the treatises of the "Fries School of Thought", with which the publishers aimed to pursue philosophy according to the model of the natural sciences appeared. In the Kant-Fries philosophy, they saw the realisation of this ideal. The history of the "New Fries School of Thought" began in 1903. It was in this year that the philosopher Leonard Nelson gathered together a small discussion circle in Goettingen. Amongst the founding members of this circle were: A. Rüstow, C. Brinkmann and H. Goesch. In 1904 L. Nelson, A. Rüstow, H. Goesch and the student W. Mecklenburg travelled to Thuringia to find the missing Fries writings. In the same year, G. Hessenberg, K. Kaiser and Nelson published the first pamphlet from their first volume of the "Treatises of the Fries School of Thought, New Edition". -/- The school set out with the aim of searching for the missing Fries' texts, and re-publishing them with a view to re-opening discussion of Fries' brand of philosophy. The members of the circle met regularly for discussions. Additionally, larger conferences took place, mostly during the holidays. Featuring as speakers were: Otto Apelt, Otto Berg, Paul Bernays, G. Fraenkel, K. Grelling, G. Hessenberg, A. Kronfeld, O. Meyerhof, L. Nelson and R. Otto. On the 1st of March 1913, the Jakob-Friedrich-Fries society was founded. Whilst the Fries' school of thought dealt in continuum with the advancement of the Kant-Fries philosophy, the members of the Jakob-Friedrich-Fries society's main task was the dissemination of the Fries' school publications. In May/June, 1914, the organisations took part in their last common conference before the gulf created by the outbreak of the First World War. Several members died during the war. Others returned disabled. The next conference took place in 1919. A second conference followed in 1921. Nevertheless, such intensive work as had been undertaken between 1903 and 1914 was no longer possible. -/- Leonard Nelson died in October 1927. In the 1930's, the 6th and final volume of "Treatises of the Fries School of Thought, New Edition" was published. Franz Oppenheimer, Otto Meyerhof, Minna Specht and Grete Hermann were involved in their publication. -/- 4. About Mathematical Natural Philosophy -/-
In 1822, Fries' "Mathematical Natural Philosophy" appeared. Fries rejects the speculative natural philosophy of his time - above all Schelling's natural philosophy. A natural study, founded on speculative philosophy, ceases with its collection, arrangement and order of well-known facts.
Only a mathematical natural philosophy can deliver the necessary explanatory reasoning. The basic dictum of his mathematical natural philosophy is: "All natural theories must be definable using purely mathematically determinable reasons of explanation."
Fries is of the opinion that science can attain completeness only by the subordination of the empirical facts to the metaphysical categories and mathematical laws. -/- The crux of Fries' natural philosophy is the thought that mathematics must be made fertile for use by the natural sciences. However, pure mathematics displays solely empty abstraction. To be able to apply them to the sensory world, an intermediatory connection is required. Mathematics must be connected to metaphysics. The pure mechanics, consisting of three parts are these:
a) A study of geometrical movement, which considers solely the direction of the movement, b) A study of kinematics, which considers velocity in Addition, c) A study of dynamic movement, which also incorporates mass and power, as well as direction and velocity. -/- Of great interest is Fries' natural philosophy in view of its methodology, particularly with regard to the doctrine "leading maxims". Fries calls these "leading maxims" "heuristic", "because they are principal rules for scientific invention". -/- Fries' philosophy found great recognition with Carl Friedrich Gauss, amongst others. Fries asked for Gauss's opinion on his work "An Attempt at a Criticism based on the Principles of the Probability Calculus" (1842). Gauss also provided his opinions on "Mathematical Natural Philosophy" (1822) and on Fries' "History of Philosophy". Gauss acknowledged Fries' philosophy and wrote in a letter to Fries: "I have always had a great predilection for philosophical speculation, and now I am all the more happy to have a reliable teacher in you in the study of the destinies of science, from the most ancient up to the latest times, as I have not always found the desired satisfaction in my own reading of the writings of some of the philosophers. In particular, the writings of several famous (maybe better, so-called famous) philosophers who have appeared since Kant have reminded me of the sieve of a goat-milker, or to use a modern image instead of an old-fashioned one, of Münchhausen's plait, with which he pulled himself from out of the water. These amateurs would not dare make such a confession before their Masters; it would not happen were they were to consider the case upon its merits. I have often regretted not living in your locality, so as to be able to glean much pleasurable entertainment from philosophical verbal discourse." -/- The starting point of the new adoption of Fries was Nelson's article "The critical method and the relation of psychology to philosophy" (1904). Nelson dedicates special attention to Fries' re-interpretation of Kant's deduction concept. Fries awards Kant's criticism the rationale of anthropological idiom, in that he is guided by the idea that one can examine in a psychological way which knowledge we have "a priori", and how this is created, so that we can therefore recognise our own knowledge "a priori" in an empirical way. Fries understands deduction to mean an "awareness residing darkly in us is, and only open to basic metaphysical principles through conscious reflection.". -/- Nelson has pointed to an analogy between Fries' deduction and modern metamathematics. In the same manner, as with the anthropological deduction of the content of the critical investigation into the metaphysical object show, the content of mathematics become, in David Hilbert's view, the object of metamathematics. -/
Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
No full textThis study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 mu g kg(-1)) with no effects on the sensorial properties of the final product
Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls
No full textThis study evaluated various additives or process aids on the industrial production of French fries, based on their acrylamide mitigation potential and other quality parameters. The application of acetic and citric acid, calcium lactate and asparaginase was investigated on the production of frozen par-fried French fries at the beginning and end of the 2008 and 2009 potato storage season. Despite the fact that some of these treatments significantly reduced acrylamide content of the final product in preliminary laboratory experiments, their application on the industrial production of French fries did not result in additional acrylamide reductions compared to the standard product. Asparaginase was additionally tested in a production line of chilled French fries (not par-fried). Since for this product a longer enzyme−substrate contact time is allowed, a total asparagine depletion was observed for the enzyme treated fries after four days of cold storage. French fries upon final frying presented acrylamide contents below the limit of detection (12.5 μg kg−1) with no effects on the sensorial properties of the final product
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