By Robert McCaughey
During this entire social heritage of Columbia University's college of Engineering and utilized technological know-how (SEAS), Robert McCaughey combines archival examine with oral testimony and modern interviews to construct either a severe and celebratory portrait of 1 of the oldest engineering colleges within the United States.
McCaughey follows the evolving, sometimes rocky, and now built-in courting among SEAS's engineers and the remainder of the Columbia college scholar physique, school, and management. He additionally revisits the interplay among the SEAS employees and the population and associations of the town of latest York, the place the college has resided considering its founding in 1864. He compares the historic struggles and achievements of the school's engineers with their present-day battles and accomplishments, and he contrasts their educating and learn techniques to these in their friends at different free-standing and Ivy league engineering faculties. What starts as a localized historical past of a faculty striving to outline itself inside a college identified for its strengths within the humanities and the social sciences turns into a much broader tale of the transformation of the technologies right into a serious section of American know-how and schooling.
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Additional resources for A Lever Long Enough: A History of Columbia's School of Engineering and Applied Science Since 1864
Several attempts have been made to shorten the storage period (Ritskes, 1971; Ruiter, 1972). This can also be done, but it is difficult to reach a product with exactly the same characteristics as the genuine product. Another form of use of enzymes within fish processing is the fish sauce prepared in the Orient (Orejana and Liston, 1982). , 1966). In fact, this is an example of biotechnology within fish processing (Børresen, 1992). , 1984). However, understanding the process better could shorten the production period without using additives, but directing a natural development by selecting the right combination of raw materials and storage conditions.
Sarcoplasmic proteins tend to aggregate and resist enzyme attack. The proteins are broken down into peptides and individual amino acids, and the longer the hydrolysis continues, the higher the yield of hydrolysates but the greater the peptide breakdown. For many food applications peptide breakdown needs to be carefully controlled. Interest in protein hydrolysates has centred on animal feeds prepared from fish proteins (Hall and Ahmed, 1992; Ockerman, 1992); however, enzyme treatment has also been used to remove skin and scales from fish and the collagenous membranes around cod liver (Haard, 1992).
The cholesterol content of meat was reduced by 75% and the fat content by over 90%. The use of supercritical extraction has also been investigated to remove flavour compounds and cholesterol from fat. The technique, being non-destructive, allows not only the preparation of lowcholesterol and low-fat products but also the use of the extracted components, that is, the fat for edible use, or the cholesterol for pharmaceutical use. Flavour components extracted from meat fat could be added to products as natural flavourings.
A Lever Long Enough: A History of Columbia's School of Engineering and Applied Science Since 1864 by Robert McCaughey