3,713 research outputs found
[Funeral of Edward W. Bok]
No full texteye-level views;Edward William Bok was born 9 October 1863 in Den Helder, Netherlands. He become a noted author and publisher of "The Ladies Home Journal" and was involved in many social causes and philanthropic activities, including the creation of the Mountain Lake Sanctuary and Singing Tower (now Bok Tower Gardens). Mr. Bok passed away on 9 January 1930 at his winter home in Mountain Lake Colony in Lake Wales, Florida. A funeral was held on 10 January 1930 inside the Singing Tower and Mr. Bok was interred in front of the tower
[Letter 1930 January], New York City [to] Mrs. Edward W. Bok, Merion, Pennsylvania
No full textThis is a letter from H. Van Buren Magonigle, an architect and author best known for his memorials, to Mary Louise Curtis Bok upon hearing the news of Edward W. Bok's death. Mr. Bok was the former editor of Ladies' Home Journal and the founder of the Mountain Lake Sanctuary and Singing Tower (now Bok Tower Gardens). Mrs. Bok was his wife and the founder of the Curtis Institute of Music in Philadelphia, Pennsylvania. The stationary on which the letter is written folds at the top. The letter is hand written in black ink. In the upper right corner in black ink 'C' may indicate a response was sent. Mr. Magonigle's name is written out in pencil below his signature by an unknown hand. 'One hundred and one Park Avenue' is printed in raised letters.Computer generated transcript is available upon request
Mountain Lake Sanctuary Director's Report from 29 December to 5 January 1934
No full textThis is the weekly director's report made by Major Harry M. Nornabell, then director of Mountain Lake Sanctuary and Singing Tower (now Bok Tower Gardens), to the American Foundation. The report details weather conditions for the week, the condition of the gardens and birds, a visitor and staff count, and details of a New Year's Day wedding of two couples from Orlando that took place after the midnight carillon concert on New Year's Eve. Major Nornabell also mentions a visit from Rilla Evelyn Jackman, likely the author of American Arts (1928) and former arts educator at Syracuse University.Computer generated transcript is available upon request
Effects of electrical bias on nucleation and growth of CVD diamond
No full text학위논문(박사) - 한국과학기술원 : 재료공학과, 1999.2, [ vi, 150 p. ]한국과학기술원 : 재료공학과
Chinese literary works translated into Baba Malay: a bibliographical study
No full textAnalyses 68 unique titles of Baba translated works published between 1889 and 1950. The titles are held in the libraries of the University of Malaya (UM), Science University Malaysia (USM), National University of Malaysia (UKM), the Dewan Bahasa dan Pustaka (DBP), National University of Singapore (NUS), National Library of Singapore (NLS) and the British Library (BL). The results reveal three periods of active publication of Baba translated works. A total of 18 works were translated before World War I, followed by 10 just after the war, 39 titles were published before the break of the World War II and 1 was identified in 1950. There were 103 persons involved in the 68 translated works, some of whom are responsible for more than one title. The most prominent translators were Chan Kim Boon, Wan Boon Seng, Seow Chin San and Lee Seng Poh. Some of the translators were also be editors, illustrators or editors. There were 31 publishers and 21 printing presses involved, all were located in Singapore. The most active publishers were Wan Boon Seng, Kim Seck Chy Press and Nanyang Romanised Malay Book Co. The translated works mainly cover historical classical Chinese stories, chivalrous stories, romances, folklore and legends. The titles were priced between 10 cents to 2 dollars in Straits currency. The University of Malaya Library held the largest number of unique title (62) out of which 15 were unique titles
Bench-scale studies on suppressing ghee fires with water mist
No full text10th International Symposium on Fire Safety Science, College Park, MD, 19-24 June 2011Ghee fires are difficult to extinguish and easy to re-ignite because the fuel burns at high temperature. This type of fires is different from other traditional Class B fires with flammable liquid fuel, being classified as Class F fire. In historic buildings using ghee as in temples in Tibet, water mist fire suppression systems are proposed to protect against such fires. In this paper, small-scale experiments with a cone calorimeter on suppressing ghee fires by water mist were studied. Water mist was generated from a scaled single pressure nozzle. Important parameters on heat release rate per unit area, carbon monoxide concentrations and others were measured under different radiative heat fluxes and system operation conditions. Experimental results indicated that water mist can suppress ghee fires effectively if designed properly. However, combustion was enhanced once water mist was discharged. Suppression then played a dominating role when water mist of enough volume flux was applied. Fuel cooling was identified to be the key suppression mechanism for ghee fires with a high flashpoint. The water flow rate required is larger than those for controlling typical Class B fires with flammable liquid fuel such as ethanol. Using more water is a concern in protecting historic buildings.Department of Building Services Engineerin
Bok, Francis
No full textBok, author of 2005-2006 common reading, ""Escape from Slavery"", giving a lecture in the Whitley Auditoriu
Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee
No full textGhee is a clarified milk-fat product originally from India. Ghee is prepared traditionally by culturing whole milk with lactic acid bacteria, prior to further processing steps. Industrially ghee is made by directly heating cream separated from whole milk. This research focuses on comparing chemical profiles of ghee made from different sources of milk and by different methods of preparation. Raw (non-pasteurized, non-homogenized) organic-grass fed cow milk and regular diet fed cow milk was obtained from Birchwood Farms, PA and Readington Farms, NJ respectively. Bacterial culture typical to ‘Dahi’ or Indian-style yogurt was obtained from Danisco. Ghee samples were made using these materials by three different methods (Direct cream method, Traditional method and Cultured cream method). Fatty acid profiles were elucidated using the FAMEs method using GC-MS. Non-saponifiable matter was analyzed using GC-Ms as well. Headspace volatiles were analyzed to elucidate differences in flavor profiles. Sensory evaluation was carried out on ghee made from grass-fed cow milk to identify whether the methods of preparation had an impact on the aroma profile. The results from all the analyses were compared for the different samples. Non-detectable differences were found in the fatty acid profiles and the non-saponifiable fractions of the different ghee samples. Cholesterol content in each sample was calculated. Method of preparation did not affect the chemical profiles of ghee significantly. Concentration of fatty acids was not affected by the source of milk or the method of preparation. This was analyzed by doing a two-factor ANOVA (Analysis of Variance). However, significant differences were found in their aroma profiles (based on sensory evaluation), instrumental color measurements and headspace volatile profiles. Thus the source of milk or method of preparation did not affect the fatty acid profiles of ghee however, method of preparation influenced the sensory properties and the flavor profiles.M.S.Includes bibliographical referencesby Neha M Bhid
- …
