DOCSLIB.ORG

Comment Language in Ceramics

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

October 1995 1 Spencer L. Davis...Publisher and Acting Editor Ruth C. Butler......................... Associate Editor Kim Nagorski..........................Assistant Editor Tess Galvin..............................Assistant Editor Lisa Politz............................ Editorial Assistant Randy Wax....................................Art Director Mary Rushley.....................Circulation Manager Mary E. May.......Assistant Circulation Manager Connie Belcher..................Advertising Manager Editorial, Advertising and Circulation Offices 1609 Northwest Boulevard Post Office Box 12788 Columbus, Ohio 43212-0788 (614) 488-8236 FAX (614) 488-4561 Ceramics Monthly {ISSN 0009-0328) is published monthly except July and August by Professional Publications, Inc., 1609 Northwest Boulevard, Columbus, Ohio 43212-0788. Second Class post­ age paid at Columbus, Ohio. Subscription Rates: One year $22, two years $40, three years $55. Add $10 per year for subscrip­ tions outside the U.S.A. In Canada, add GST (registration number R123994618). Change of Address:Please give us four weeks advance notice. Send the magazine address label as well as your new address to: Ceramics Monthly, Circulation Department, Post Office Box 12788, Columbus, Ohio 43212-0788. Contributors: Manuscripts, announcements, news releases, photographs, color transparencies (including 35mm slides), graphic illustrations and digital TIFFor EPSimages are welcome and will be considered for publication. Mail submis­ sions to Ceramics Monthly, Post Office Box 12788, Columbus, Ohio 43212-0788. We also accept unillustrated materials faxed to (614) 488-4561. Writing and Photographic Guidelines:Printed information on standards and procedures for submitting materials is available upon request. Indexing:An index of each year’s articles appears in the December issue. Additionally, Ceramics Monthly articles are indexed in the Art Index. Printed, on-line and CD-ROM (computer) index­ ing is available through Wilsonline, 950 Univer­ sity Avenue, Bronx, New York 10452; Informa­ tion Access Company, 362 Lakeside Drive, For­ est City, California 94404; and from daai (design and applied arts index), Design Documentation, Woodlands, Stone Cross, Mayfield, East Sussex, TN20 6EJ, England. These services are also avail­ able through your local library. Copies and Reprints:Microfiche, 16mm and 35mm microfilm copies, and xerographic re­ prints are available to subscribers from University Microfilms, 300 North Zeeb Road, Ann Arbor, Michigan 48106. Back Issues: When available, back issues are $4 each, postpaid. Write for a list. Postmaster: Send address changes to Ceramics Monthly, Post Office Box 12788, Columbus, Ohio 43212-0788. Form 3579 requested. Copyright © 1995 Professional Publications, Inc. All rights reserved 2 CERAMICS MONTHLY October 1995 3 4 CERAMICS MONTHLY Volume 43, Number 8 • October 1995 Feature Articles East Meets West in Southern Arizonaby Cathy Murphy ........................................ 34 Steve Welch.......................................................................................................................... 39 Walter Dexter: Surface and Sculpture by Paula Gustafson ...................................... 40 The Mecklenburger Vogelby Scott Frankenberger ....................................................... 41 Wood-Firing Dialogue An Interview with John Balistreriby Jim Leedy.............................................................. 45 Wisconsin Potters Invitational .................................................................................... 48 The Mecklenburger VogelSince reunifi­ The Latest on Glaze Calculation Softwareby Rick Malmgren............................... 50 cation, former East German potters Sille Thrown Togetherby Yimlei Yep....................................................................................... 54 Barke (left) and Regine Schonemann now sell their work “by whatever means they Opening Doorsby Michael Smyser with Hugh Schuck...................................................... 56 can”—from their own gallery, and at Top- Alfred Nowby Mary Seyfarth .............................................................................................. 59 fermarkts (above), the pottery-only fairs, they attend several times a year; page 41. Shards, Time and Human Endeavorby Delia Robinson.......................................... 62 Kevin Niermanby David Brin .......................................................................................... 63 The Latest on Glaze Calculation Software Rick Malmgren evaluates two new pro­ Five Steps to Stop Glaze Shiveringby JeffZamek ..................................................... 92 grams as well as updated versions of two others reviewed previously; see page 50. Opening DoorsDissatisfied with “clean, Up Front traditional, controlled work that followed the rules,” Pennsylvania potter Michael Anna Fariello ...................................... 10 Architectural Installation Smyser began experimenting with form, Auction Benefits Emergency in Italy by Nino Caruso .................... 16 texture and color. In the process, he discov­ ered that a pot could be removed from a salt Relief Fund ................................. 10 Experiencing a Japanese kiln at Cone 10, accented with raku glaze Ron Meyers and Michael Simon .. 10 Tour Group by Kathryn Holt .... 18 and returned to the kiln; see page 56. Frank Ozereko ................................... 12 Julian Jadow ........................................ 20 An American Ceramics Slide File Susan Beecher................................. 22 in Prague by Robert Rustermier ... 12 Breaking Barriers .............................. 22 Helen Gorsuch ............................... 14 Eva Stettner........................................ 22 Kate Malone ................................... 14 Saggar Firing with Shells Edith Ehrlich .................................. 14 by Kelvin Bradford .............................. 24 Glenn Takai ........................................ 16 VivikaHeino, 1910-1995 ................... 24 Departments Kevin NiermanTeaching children (such Letters ...................................................... 8 Solo Exhibitions ........................................ 78 as Stephany Kong, above) in his studio has New Books ............................................. 26 Group Ceramics Exhibitions ........................ 80 influenced this California potter’s own ap­ Video ........................................................ 30 Ceramics in Multimedia Exhibitions ................... 81 proach to clay. “When I sit down to work Call for Entries Fairs, Festivals and Sales............................. 84 now, I bring that playful part of myself to International Exhibitions ....................................... 68 Workshops ................................................................ 86 the worktable,” he says; page 63. National Exhibitions ............................................... 68 International Events................................... 87 Regional Exhibitions ................................... 70 Questions ................................................ 90 The coverArizona potter Peter Chartrand Fairs, Festivals and Sales.............................. 70 Classified Advertising........................... 94 glazing a series of goblets. His collabora­ Suggestions ............................................. 74 Comment: tions with Toni Sodersten “reflect the ideas Calendar Language in Ceramics and experiences of both artists”; see page Conferences .............................................. 78 by Jane Larson ..................................... 96 34. Photo: Cathy Murphy. International Conferences ........................... 78 Index to Advertisers............................. 96 October 1995 5 entire United States, she has been unable to modest proposal: include articles and ideas Letters find one piece of pottery that doesn’t offend that would have been of interest to Leach, her oh-so-highly developed sense of taste Cardew, Hamada, maybe even William vis-a-vis “care” in pots made here as opposedMorris or some of us Luddites! Derivation, Plagiarism and Synthesis to Japan and its “warm and alive” and “ever- Paul Weinberg, Oakland, Calif. I am writing in consternation, with refer­ so-pure” ceramics. ence to two photos in the September 1995 As for using a hair dryer to speed drying: A Good Balance issue: the first, a Magdalene Odundo pot on Well, my dear, I shudder at the thought. I like the current CM editorial mix. page 18; and the second, a Robin Hopper As for those dreadful pinholes: There is a Assorted letters to the editor complain of vase with mocha diffusion on page 42. To saymarvelous suggestion in the same issue on “too much this” or “too little that,” but I the two pots are derivative is an understate­page 77 that those of us with slightly devel­ believe the magazine has struck a good bal­ ment. But derivation is no crime. After all, oped senses of taste, elegance and caring will ance. It appears that considerable effort has art is essentially a process of synthesis. I be happy to try. been expended in keeping the balance, and suppose one could say everything is derivative. Helene Benardo, Bronx, N.Y. this deserves kudos for a job well done. Beyond that, both pots pictured are plagiaris- Mark Betoume, Marietta, Ga. tic—at least as presented in the magazine. Get a Life In the case of Ms. Odundo’s pot, I feel In reference to the Comment article “A Cover Delight pretty certain the fault lies in the writer’s
Recommended publications
  • 2013 Culinary Arts Mississippi Department of Education

    2013 Culinary Arts Mississippi Department of Education

    2013 Culinary Arts Mississippi Department of Education Program CIP: 01.0003 – Culinary Arts Direct inquiries to Melissa Davis Dianne Different Instructional Design Specialist Program Coordinator P.O. Drawer DX Office of Career and Technical Education Mississippi State, MS 39762 Mississippi Department of Education 662.325.2510 P.O. Box 771 E-mail: [email protected] Jackson, MS 39205 601.359.3461 E-mail: [email protected] Published by Office of Career and Technical Education Mississippi Department of Education Jackson, MS 39205 Research and Curriculum Unit Mississippi State University Mississippi State, MS 39762 Betsey Smith, Curriculum Manager Scott Kolle, Project Manager Jolanda Harris, Educational Technologist Heather Wainwright, Editor The Research and Curriculum Unit (RCU), located in Starkville, MS, as part of Mississippi State University, was established to foster educational enhancements and innovations. In keeping with the land grant mission of Mississippi State University, the RCU is dedicated to improving the quality of life for Mississippians. The RCU enhances intellectual and professional development of Mississippi students and educators while applying knowledge and educational research to the lives of the people of the state. The RCU works within the contexts of curriculum development and revision, research, assessment, professional development, and industrial training. 1 Table of Contents Acknowledgments..........................................................................................................................
  • Culinary Foundations I

    Culinary Foundations I

    Culinary Foundations I Class 2: Introduction to Cooking; Taste & Flavor; Herbs & Spices; Smallwares ID; Sauté 1 Culinary Foundations I Fall 2012 Cooking } The preparation of food for consumption by the application of heat, changing the food’s structure, texture, flavor, aroma and, or appearance. 2 Culinary Foundations I Fall 2012 Objectives of Cooking } Improve the Taste and Quality of Food } Raw onion or Cooked? } Reduction of Pathogenic Organisms, Toxins } Salmonella } Bamboo Shoots, Cassava Roots, Mushrooms*(Only reduces toxins) } Improves Digestibility } Potatoes, Rice, Grains, Legumes } Increases Variety } Wheat can be made into breads, beer or eaten as a whole grain } Increases the Consumption of Food } Softer foods, easier to eat } Increases Availability of Some Nutrients } Increase Antioxidant Value } Lycopene is released by cooked tomatoes } Concentrates Nutrients } Removal of moisture and reduction in volume…think Spinach 3 Culinary Foundations I Fall 2012 Types of Heat Transfer } Conduction } Convection } Radiant 4 Culinary Foundations I Fall 2012 Conduction } The Transfer of Heat by Direct Contact 5 Culinary Foundations I Fall 2012 Convection } The Transfer of Heat through a Fluid, i.e. Air, Liquid, or Fat. } Natural Convection } Mechanical Convention } Convection Ovens 6 Culinary Foundations I Fall 2012 Radiant } The Transfer of Energy from Waves of Heat or Light. 7 Culinary Foundations I Fall 2012 Does 350°F always = 350°F ? Consider… An oven heated to 350°F, is the metal rack the same temperature as the air? Can you put your bare hand in the oven safely? Can you touch the metal rack with your bare hand safely? What’s the difference? (See Next Slide) 8 Culinary Foundations I Fall 2012 Heat or Thermal Capacity } The relative amount of energy required to heat a substance.
  • The Ideal Solution for Schools and Nurseries

    The Ideal Solution for Schools and Nurseries

    The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz.
  • Hummus Perfected Warm.Whipped

    Hummus Perfected Warm.Whipped

    H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad
  • Cladding in Architecture: Its Projection Towards New Technologies from a Retrospective View

    Cladding in Architecture: Its Projection Towards New Technologies from a Retrospective View

    CASTELLÓN (SPAIN) CLADDING IN ARCHITECTURE: ITS PROJECTION TOWARDS NEW TECHNOLOGIES FROM A RETROSPECTIVE VIEW (1) M.C. Vacca, (2) J. Avellaneda (1) PhD student of Architecture – Architectural Buildings Universidad Politécnica de Cataluña, Barcelona, Spain (2) Doctor of Architecture – Architectural Buildings I Universidad Politécnica de Cataluña, Barcelona, Spain 1 CASTELLÓN (SPAIN) 1. PRESENTANTION This paper is based on the doctoral thesis, directed by Doctor Jaume Avellaneda Diaz-Grande and prepared for the Universidad Politécnica de Cataluña, by the architect María Celina Vacca entitled “The Cladding of Architectural Surfaces with Ceramic Tiles – a Comparative Study of the Evolution of Materials, Manufacturing Techniques and Installation in the Main Production Centres in Spain and Other Countries from the Industrial Revolution to the Present”. The primary reason for writing this thesis is to identify the role of ceramics in the history of Spanish architecture. Based on the Spanish-Arab tradition and passed on over the centuries, the industry started with the first earthenware tiles made in Malaga in the XIIIth century, then in Manises in the XVth century and in Catalonia in the XIXth century. It was in that century that Spain was recognized throughout Europe as the country with the longest historical tradition in this material. This is why this thesis focuses on studying ceramics in the period from the Industrial Revolution to the present day from the perspective of new trends and technological advances in the manufacture, installation,
  • Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful

    Generic HACCP Model for Raw, Ground Meat and Poultry Products" Or "Generic HACCP Model for Raw, Not Ground Meat and Poultry Products" Models Will Be Most Useful

    Table of Contents Introduction................................................................................1 Principles of HACCP Principle No. 1....................................................................1 Principle No. 2....................................................................1 Principle No. 3....................................................................1 Principle No. 4....................................................................1 Principle No. 5....................................................................1 Principle No. 6....................................................................1 Principle No. 7....................................................................1 Definitions.................................................................................2 Corrective action..................................................................2 Criterion...........................................................................2 Critical Control Point (CCP).....................................................2 Critical limit.......................................................................2 Deviation..........................................................................2 HACCP............................................................................2 HACCP Plan......................................................................2 HACCP System...................................................................2 Hazard Analysis...................................................................2
  • Cersaie Product Review Architectural Products

    Cersaie Product Review Architectural Products

    www.cstdmag.com | WINTER 2015 Cersaie Product Review Architectural Products www.msistone.com Floor to Ceiling Tile... Take your tile style up a notch with a seamless design approach combining natural stone, porcelain tile, and glass mosaic to complete this stunning kitchen. By bringing the very best surfacing products to you, MSI transforms dreams into realities with over 70 million sq. ft. of flooring, countertop, wall tile, and hardscape products. Floor: Focus Graphite Porcelain Backsplash: Mochachino Hexagon Countertop: River White Granite Atlanta • Baltimore • Boston • Chicago • Charlotte • Dallas • Dulles • Edison, NJ • Houston • Kansas City Minneapolis • Northern CA • North Hollywood • Orange, CA • Phoenix • South Florida • Seattle • Toronto, Canada FOR ULTIMATE PROTECTION AGAINST STAINS, TRUST FUSION PRO. ¡¡Unsurpassed Stain Resistance ¡¡Never Needs Sealing ¡¡Easy to Spread and Clean ¡¡Ultimate Color Consistency CUSTOM’s unique single component formula installs quickly, won’t shade, Patented 8,349,068, 8,357,238, 8,876,966 mottle or effloresce and delivers exceptional stain resistance without ever needing to be sealed. Accept no substitute. Ask about Fusion Pro today. CustomBuildingProducts.com Available at The Home Depot 800-272-8786 and tile distributors nationwide. It’s a work of ART, live your life in STONE. ABC stone New York 718.389.8360 Long Island 516.997.9412 LILAC AMAZONITE ABCworldwidestone.com marble limestone sandstone artisan mosaic exterior french flooring granite travertine quartzite semi-precious landscape stone
  • Best Management Practices for Log-Based Shiitake Cultivation in the Northeastern United States

    Best Management Practices for Log-Based Shiitake Cultivation in the Northeastern United States

    BEST MANAGEMENT PRACTICES for Log-Based Shiitake Cultivation IN THE NORTHEASTERN UNITED STATES 1 <No data from link> (<No data from link>) Cover Photo Credit: Steve and Julie Rockcastle; Green Heron Growers Funded by a Northeast SARE Research and Education Grant Project Coordinators Contributing Farm Advisors Ken Mudge Steve Sierigk Associate Professor Hawk Meadow Farm The College of Agriculture and Life Sciences, Department of Horticulture Trumansburg, N.Y. is a unit of the State University of New York, Cornell University, Ithaca, N.Y. Cornell Univer- Cornell University sity is an equal opportunity, affirmative ac- Ithaca, N.Y. Nick Laskovski tion educator and employer. Dana Forest Farm Allen Matthews Waitsfield, Vt. Director and Instructor of Sustainable Agriculture Steve and Julie Rockcastle Chatham University Green Heron Growers Pittsburgh, Pa. Panama, N.Y. Copyright © 2013, UVM Center for Sustain- able Agriculture, University of Vermont Ben Waterman Steve Gabriel Extension. All rights reserved. No part of Wellspring Forest Farm, this work may be reproduced without Beginning Farmer Coordinator the prior permission of the UVM Exten- Center for Sustainable Agriculture Mecklenburg N.Y. sion Center for Sustainable Agriculture Burlington, Vt. (http://www.uvm.edu/~susagctr). Issued in furtherance of Cooperative Exten- sion work, Acts of May 8 and June 30, 1914, in Project Manager cooperation with the United States Depart- ment of Agriculture. University of Vermont Bridgett (Jamison) Hilshey Extension, Burlington, Vermont. University of Vermont Extension, and U.S. Department Graduate Student of Agriculture, cooperating, offer education University of Vermont and employment to everyone without re- gard to race, color, national origin, gender, Burlington, Vt.
  • The Rustic Kitchen by Florentina Lile

    The Rustic Kitchen by Florentina Lile

    The Rustic Kitchen By Florentina Lile Copyright 2012 By Ciao Florentina All rights reserved. No part of this book may be reproduced in any form or by any means without the permission in writing from the publisher. Published by Ciao Florentina www.ciaoflorentina.com Table of Contents Introduction Appetizers Soups Side Dishes & Salads Panini Pasta & Risotto Poultry & Pork Beef Desserts Kitchen Secrets I had a vision of this book about 2 years ago. From the name to the details on the cover, I would see it every night I went to sleep. I did’t ee hae those fu lookig kids the dogs at the tie ut somehow I pictured them there. My collection of simple rustic but very loved recipes that I grew up with or just made up somewhere down the line on this journey I call my life- now shared with people all over the globe. Somehow it all came together flawlessly at the last minute, from the wicker basket to the red bike, to the shocking cooperation of Peluci and Tesla (the kids) plus the passionate energies of two of my dear friends brought this project to life! Lifestyle and food photographer Miha Matei (www.MihaMatei.com) whose works of art have graced many books and agazie oers is resposile for the agi of The Rusti Kithe oer. Where she flalessl aptured sill personality, my simple lifestyle, and my passion for rustic living and the ridiculous love for my mischievous furry kids: Peluci and Tesla that I ca’t eer iagie life ithout. My friend Cameron Davison, book author and editor of the Ciao Florentina Magazine worked his magic against the clock and transformed all my scattered notes into a real book that you can save foreer.
  • CUL 101 Addendum

    CUL 101 Addendum

    CUL 101 Principle of Food Production 1 Pre-Req: ENG-032, MAT-032 and RDG-032 with a minimum grade of “C”. Class 1, Lab 6, Credit 3 | Semester Year This addendum is for reference only. Your instructor will provide a completed copy to include instructor information, drop date and course schedule dates. Instructor Information Name: … Phone: … Email: … Office: … Hours: … Course Description This is an introductory course in food preparation, including kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology, and techniques of preparation of nutritious quality food. Course Outcomes 1. Maintain sanitation and food safety in a kitchen. 2. Define and integrate common vocabulary of cooking terms. 3. Identify a variety of fruits, vegetables, starches, legumes and grains. 4. Prepare and critique foods using different cooking methods Textbook(s): Labensky, Sarah R., Priscilla Martel, and Hause, Alan M. On Cooking, Update, Boston: Pearson, 2016. ISBN: 97801345855-8 Additional Materials Needed: All items can be purchased at the campus bookstore The Book Inn SCC Logo Chef Coat Black and White Check Chef Pants White Skull Cap Black non-skid shoes White or Black Plain T-Shirt SCC knife kit Digital Thermometer Three Ring Binder Calculator Sharpie and Pen NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day’s lab grade. Method of Instruction This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class.
  • SPU27: Problem Set 6

    SPU27: Problem Set 6

    SPU27: Problem Set 6 Due on Canvas by 11 PM on Saturday, October 25th Please type or write your answers within this document or on a separate sheet of paper. Then save your work as either a Microsoft word document (.doc or .docx) or as a PDF file (.pdf) and upload to Canvas. If you write your answers by hand, you may scan your work and paste the images into either of these file types, but submissions that are NOT either of these file types will not upload properly. Your work must be organized and legible – if your TF can’t understand what you wrote, they won’t give you credit. Show your work for derivations and calculations. YOU WILL NOT RECEIVE FULL CREDIT WITHOUT SHOWING YOUR WORK. Be sure to calculate all results fully (don’t leave numbers in fraction form, or in terms of pi, etc) and to provide answers in the requested units, if applicable. Equations of the Week Concept Description Units L Distance of diffusion m D Diffusion coefficient m2/s t Time to diffuse s Problem 1: Lab Follow-up (28 points) In last week’s lab, you made molten chocolate cakes. The protocol called for you to measure the temperature at different distances from the center as it either steamed or baked. Because of how difficult it can be to collect data on your own using the original recipe for molten chocolate cake, we didn’t ask you to make it in an oven without a water bath. However, you can collect this data if you have enough people to help out.
  • Investigation of the Whitening Composition for the Porcelain Stoneware Tiles N

    Investigation of the Whitening Composition for the Porcelain Stoneware Tiles N

    Vol. 127 (2015) ACTA PHYSICA POLONICA A No. 4 Proceedings of the 4th International Congress APMAS2014, April 24-27, 2014, Fethiye, Turkey Investigation of the Whitening Composition for the Porcelain Stoneware Tiles N. T. Selli* Eczacibasi Building Products Co. VitrA Innovation Center Bozuyuk/Bilecik, Turkey A synthetic whitening composition is proposed as a whitening agent of porcelain tile body with a certain amount for the turning the body colour into whiteness. Active component used in the agent is zirconium silicate and this component is aected by the market speculation.This situation increases considerably the production costs. For these reasons an alternative whitening composition is required. The aim of the study is to prepare new whitening composition without zirconium silicate, with controlling crystalline phases in the porcelain stoneware tile, and to carry out characterization studies (such as XRD, SEM and EDX) and to correlate the whiteness value and the amount and type of crystalline phases in the porcelain tiles. DOI: 10.12693/APhysPolA.127.1202 PACS: 81.05.Je 1. Introduction the production in case there is any problem in shipping. Besides, zirconium silicate, which is used in the whitener, There has been an increase in the production of ce- has a variable price, since it is the most aected product ramic coating materials around the world. Turkey ranks by the market speculations. Due to the above reasons, in as the third in Europe and ninth in the world, when it the present study, the subject of the project is to develop comes to the production of coating materials (oor tiles, alternative raw material compositions having whitening wall tiles, porcelain tiles and decoration products), with eect, to replace zirconium silicate, and hence to lower a production capacity of about 400 million m2/year [1].