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Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender May 2018

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim ...


Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors Jan 2018

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Influence Of The Animal's Age Upon The Quality And Palatability Of Beef, M. D. Helser, P. Mabel Nelson, Belle Lowe Aug 2017

Influence Of The Animal's Age Upon The Quality And Palatability Of Beef, M. D. Helser, P. Mabel Nelson, Belle Lowe

Bulletin

1. Beef from two-year-old and yearling steers is more desirable than beef from calves both in the feeder and finished stages.

2. Finished cattle show higher dressing and cutting yields than unfinished cattle.

3. The age of the animal has little influence on the percentages of the various cuts of beef.

4. Beef from young animals is lighter in color than that from older animals.

5. The distribution of fat thru the lean was more, satisfactory in the yearling and two-year-old beef than in beef from the calves.

6. Beef from older animals will ripen more satisfactorily than beef from ...


Organoleptic, Chemical, Physical And Microscopic Characteristics Of Muscles In Eight Beef Carcasses, Differing In Age Of Animal, Carcass Grade And Extent Of Cooking, Belle Lowe, Joseph Kastelic Jun 2017

Organoleptic, Chemical, Physical And Microscopic Characteristics Of Muscles In Eight Beef Carcasses, Differing In Age Of Animal, Carcass Grade And Extent Of Cooking, Belle Lowe, Joseph Kastelic

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Studies have been made of the organoleptic and some chemical, physical and microscopic characteristics of cooked and uncooked beef muscles obtained from carcasses of animals differing in age and quality. The beef animals were divided into pairs according to animal age and carcass grade. Group I included animals I and V - age, 18 months; carcass grade, Commercial. Group 2 included animals II and VI - age, 18 months; carcass grade, Choice. Group 3 consisted of animals III and VII - age, 6 months; carcass grade, Commercial. Group 4 included animals IV and VIII - age, 42-48 months; carcass grade, Commercial.

Roasts were obtained ...


Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer Jun 2017

Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

The primary objective of this study was to determine the time for defrosting cuts of beef, veal, Iamb and pork by four methods and to consider the effect of the method of defrosting upon the palatability of the cooked meat. The methods of defrosting were: (1) in the refrigerator, (2) at room temperature, (3) in water and (4) during cooking.

Data to determine the weight loss during defrosting, weight loss during cooking, time for cooking and the amount of fuel needed for cooking were also recorded.

The methods of cooking employed with the different cuts of meat were roasting, broiling ...


Letter From The Dean, Lona Robertson Jan 2017

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Lona Robertson Jan 2016

Letter From The Dean, Lona Robertson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2015

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2014

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Instructions For Authors, Discovery Editors Jan 2013

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2013

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2012

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2011

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Michael Vayda Jan 2010

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Lalit Verma Jan 2009

Letter From The Dean, Lalit Verma

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Instructions For Authors, Discovery Editors Jan 2009

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Seminar On Consumer Preferences And Market Development For Farm Products, Center For Agricultural And Economic Adjustment, Iowa State College, Victor E. Smith, Gordon E. Bivens, Varnum D. Ludington, Lee R. Kolmer, William Kenkel, John Harp, Willard F. Mueller, John C. Ayres, Darrell D. Deane, Wilbur R. Maki, George W. Ladd Jan 1960

Seminar On Consumer Preferences And Market Development For Farm Products, Center For Agricultural And Economic Adjustment, Iowa State College, Victor E. Smith, Gordon E. Bivens, Varnum D. Ludington, Lee R. Kolmer, William Kenkel, John Harp, Willard F. Mueller, John C. Ayres, Darrell D. Deane, Wilbur R. Maki, George W. Ladd

CARD Reports

The papers in this publication are those presented in a seminar on consumer preferences and market development for farm and food products. The seminar was sponsored by the Center for Agricultural and Economic Adjustment and was held during the winter quarter of 1960. Seminar membership included mainly staff personnel of Iowa State University. Papers were presented both by staff members of the University and specialists from other research and educational institutions and organizations. The seminar met weekly and included presentation of the papers which follow and their discussion by members of the seminar. The papers were then revised and were ...


Small Game For Dinner, Anna Margrethe Olsen Nov 1948

Small Game For Dinner, Anna Margrethe Olsen

Bulletin P

Do you like to eat game? Much of the unfavorable reaction which some people have to game as food is due to prejudice founded on little or no knowledge of wildlife.

After experimenting with the cooking' of squirrels, rabbits, raccoons, opossums and musquash (muskrats) in the food laboratories at Iowa State College, and serving each game dish to a selected tasting panel (see acknowledgments), we concluded that the handling of the kill—both hunted and trapped— is as important as the cooking. If the game isn’t properly killed and handled, it won’t be good, no matter how you ...


Water Content Changes Of Poultry Held In Frozen Storage As Related To Palatibility, Helen Virginia Johnson Jan 1946

Water Content Changes Of Poultry Held In Frozen Storage As Related To Palatibility, Helen Virginia Johnson

Retrospective Theses and Dissertations

No abstract provided.