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Information Design and Visualization Information Design and Visualization FNAR-337 This course is an advanced studio that explores the relationship between visual design and the field of information visualization. It presents strategies for designing effective visual communications while seeking to articulate a vocabulary of data design. Course work will provide students with an introduction to structuring and presenting information with an emphasis on meaning, clear communication and visual aesthetics. The interdisciplinary study of “the visual representation of large-scale collections of non-numerical information, such as files and lines of code in software systems” Michael Friendly, Professor of Psychology, York University Information graphics are the visual representations of information, data, or knowledge, used where complex information needs to be explained quickly, accurately, and clearly Doug Newsom and Jim Haynes, Public Relations Writing: Form and Style Data individual pieces of information raw bits of binary information a set of values of qualitative or quantitative variables Information scientifically, a choice—a yes-or-no choice In a broader sense, everything that informs our world—writing, painting, music, money The purpose of visualization is insight, not pictures. Ben Shneiderman (1999) Today, visualization has the potential to become a mass medium. Engagement—grabbing and keeping the attention of a viewer—is the key to its broader success. The clearest, most precise graphic in the world communicates nothing if nobody looks at it. How To Make Data Look Sexy (2011) Fernanda Viegas and Martin Wattenberg Infoporn Information which serves no purpose other than to hold the attention of its audience Wikipedia Measurement & Explanation Data Size Quantitative Information Weight Qualitative Evidence Distance Measurable History Frequency Immeasurable? Memory? Appearance Hard Data Anecdata? Fictional? 364.4 Smoots + 1 ear A smoot is equal to five feet and seven inches – Harvard Bridge = “364.4 SMOOTS + 1 EAR” 15,555 Lanka Sri 10,854 Lanka Sri 7,087 7,404 Côte d'Ivoire Tahiti 3,258 4,215 1,808 2,994 Brazil 3,278 683 CA Monrovia, 362 2,742 785 Guatemala Guatemala 387 Cedar Rapids, IA 4,209 Monrovia, CA 104 1,525 Brazil Kennewick, WA WA Kennewick, Silver Springs, NY Assaria, KS Princeton, NJ Princeton, 909 MILES 2.89 otal 65,41 T 5 0.99 24 0.19 1.35 788 0 S 1.99 D E 0 T I O 7 o 2.39 6 t R , L a 5 l 574 l L O 4 a 2 3.49 t A L . o 3 T R 5 A S C 2.55 12 750 0.79 112 0 24 622 The Fresh Grocer 5 Mott’s T APPLESAUCE . 4.49 o 0 t 4 a 4 l O S E U C Arm and Hammer BAKING SODA Shop Rite N 2.79 4.49 10.99 Chiquita BANANA Trader Joe’s 5 4 Domino BROWN SUGAR The Fresh Grocer 1.5 2.99 Trader Joe’s Trader Joe’s 16 CINNAMON 8 16 Whole Foods SHREDDED COCONUT Whole Foods 12 24 16 Trader Joe’s DRIED CHERRIES Trader Joe’s Quaker OLD-FASHIONED OATS The Fresh Grocer 26 Morton’s SALT The Fresh Grocoer Nestlé CHOCOLATE CHIPS BJ’s Wholesale Club Trader Joe’s VANILLA EXTRACT Trader Joe’s Trader Joe’s WALNUTS Trader Joe’s King Arthur FLOUR Shop Rite 80 Domino WHITE SUGAR Shop Rite 80 OAT EVERYTHING COOKIES 72 From the World to My Kitchen to Your Mouth Alyssa Rosenzweig For even the simplest of recipes, considerable amounts of resources are spent to bring all the ingredients 80 together into one, delicious item. This project was an attempt to determine how each ingredient in my Oat Everything Cookies made it from the world to my Total distance traveled Shipping origin Distance between cities Total package size Amount in recipe kitchen in Philadelphia to your mouth. 3,278 Monrovia, CA MILES from Philadelphia 8 OUNCES per package Sources ranged from USDA reports and grower’s associations (like the American Sugar Alliance) to sea freight patterns to Total package cost Cost per recipe Total Carbohydrate Fat Protein personal contact withlocal grocery managers, distributors and individual company representatives 3.49 DOLLARS per package 574 CALORIES per recipe Break it down to build it back up. Kirk Varnedoe An Alternative to Corn-Derived Ethanol: Turning Waste Glycerol Into Fuel Bacteria can grow on almost anything... 2 Fermentation: From Lab Scale to Plant Scale Why Make Ethanol? As you may know from personal experience! Do you drink beer? If you do, you may also know that when bacteria are deprived of oxygen, they ferment sugars to make ethanol in order to E. coli cells eat glycerol by anaerobic Highly variable crude oil and live. Bacteria can also ferment glycerol to make ethanol, which can be used as a fuel or as a fermentative metabolism. Side products are gasoline prices, along with $ fuel additive. Carbon Dioxide and Hydrogen gases. political instability, have also led to the desire for energy independence in the United The scaled-up process for the fermentation of glycerol to ethanol has three stages, which are Glycerol Ethanol + CO + H States. outlined here. 2 2 E. coli cells The Energy Policy Act of 2005 established the renewable fuels standard (RFS), which directs that gasoline sold in the United States contain a specified minimum volume of 1 Glycerol Purification and Feedstock Preparation renewable fuel. The total volume of renewable fuel to be used starts at 4 billion gallons in 2006 and increases to 7.5 billion gallons in 2012. Feestock from Stage 1 is supplied In largest plant-scale fermentation PURIFICATION to the lab, and cells are grow in units, cells convert glycerol to The Act also prohibits + successively larger tanks to build petroleum companies from { + } ethanol in fermentation broth. up cell population. restricting the sale of alternative fuels under new franchise agreements, a Waste Glycerol Clean Glycerol Salts Wastes ( 4% ) provision that could allow E85 gas station owners to install more pumps for E85, a blend of 85% ethanol and 15% gasoline. Separation: From Broth to Fuel Heat Exchanger (uses water) 3 condenses ethanol vapor. Ethanol demand is increasing. COOLING ETHANOL Prices will be high in light of Water political support for “green energy.” Molecular Sieves further separate water and ethanol vapors, taking advantage of Nutrient the difference in the sizes of But, Why Use Glycerol? Supplement A filter first removes the the two molecules. The end cellular solid material. vapor is 99.5% ethanol. Historically, ethanol has been produced by fermentation processes, which require an XX abundance of a sugar source FILTERING DISTILLING XX Add Gasoline XX as food for microrganisms. (to avoid beverage tax) Heat Exchanger (uses stream) kills any organisms present. The most abundant and cheapest sugar source in the H gas is burned in a furnace to provide the 2 U.S. has been corn grown in heat to boil the ethanol in the fermentation the Midwest, or “The Corn broth. This vaporizing occurs in a distillation Belt.” However, corn as a fuel column. Ethanol and water are separated source has been heavily due to boiling point differences. The vapor is debated in the “Food versus 92% ethanol. Fuel” discussion. A new sugar source is needed for truly renewable energy and energy independence. How is Glycerol Made? Biodiesel layer Glycerol is a byproduct of the production of Biodiesel from Dirty glycerol Researchers Dharmadi and Gonzales at vegetable oils. layer Rice University have shown that crude For every 100 kilograms of Soybeans are an alternative Soybean Oil is made from The used oil is reacted with The glycerol produced during The crude glycerol is glycerol can be used as a fermentation biodiesel produced, 10 kilograms crop that are known for pressing the harvested beans. alcohol to create biodiesel and biodiesel manufacturing is stored as waste. But sugar source to make ethanol. restoring nutrients and The oil is used for cooking, and glycerol, which separate into not clean enough to be used how can it be used? of glycerol is produced. balance to soil. then sent to biodiesel plants. layers. for soap-making. For more information regarding the chemistry and economics of scale-up, see Anaerobic Fermentation of Glycerol to Ethanol, a 2009 senior design project by chemical engineers LeGendre, Logan, Seedial, and Mendel at the University of Pennsylvania. Designed by Chloe LeGendre for FNAR 337: Information Design and Visualization. 22 Rhône- Region Alpes (columns) Abbaye de Tamié 3 Abondance Auvergne [de Savoie] Cantal [Entre-Deux] 17 Beaufort Midi- Emmental Cantal Grand [Jeune] Pyrénées Cru Fourme de Bethmale Gruyère Rochefort Le Raclette Montagnou Laguiole de FROMAGES Savoie Tome Murol Tomme des 10 Fraîche Bauges FRANÇAIS Saint- Franche- Tomme Nectaire Comté Moulis Crayeuse For the cheese lovers of the world! Here is a Toudeille Tomme Salers Comté Chèvre- de selection of France’s most famous cheeses dis- Brebis 18 Céroné 2 played by region, type of milk, texture, aging, Tomme Nord- Tomme and inclusion in the Appellation d’origine con- d'Auvergne Gruyère Ardi-Gasna de H Aquitaine Pas-de-Calais Savoie trôlée (AOC). Enjoy! 6 9 Ossau- Brebis Pe Abbaye Tomme A Iraty du Morbier Descaous du Mont Marc Lavort Bretagne Corse 13 des Cats de Raisin 5 Abbaye Languedoc- 14 21 Tommette R Patte Fumaison de Tomme St Point Tomme Mimolette de d'Ours Bourgogne Timadeuc Corse Roussillon Limousin Brulee Provence Savoie 4 8 11 12 15 20 D Tomme Safran Trou Echourgnac Tomme Tomme Pas Tommette de du du (à la liqueur Tomme du de de Tommette Saint Tomme de 1 Belloc Quercy Basse Cru de noix) 7 Champagne- Pierucci Jura Haute- Île-de- Lozère l'Escalette Loire 16 Laious Paulin 19 Poitou- d'Arles Yenne Alsace Normandie Centre Ardenne Normandie France (Pays de la) Lorraine
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  • Appellations Cremerie

    Appellations Cremerie

    CRÈMERIE CLIENT : Référence : ADRESSE : Modèle d'étiquette : Mentions Qté Mentions Qté Mentions Qté A.O.P. ABONDANCE au lait cru A.O.P. BROCCIU au lait cru Fromage COUSTERON A.O.P. ABONDANCE DE SAVOIE au lait cru Fromage BÛCHE D'AFFINOIS A.O.P. CRÈME D'ISIGNY Fromage AMSTERDAMER BUCHETTE PUR CHÈVRE CRÈME FRAÎCHE Fromage APPENZEL CABECOU Fromage CROTTIN A.O.P. BANON au lait cru CAMEMBERT A.O.P. CROTTIN DE CHAVIGNOL au lait cru A.O.P. BEAUFORT au lait cru PETIT CAMEMBERT Fromage EDAM A.O.P. BEAUFORT DE SAVOIE au lait cru A.O.P. CAMEMBERT DE NORMANDIE au lait cru Fromage EDAM ÉTUVÉ HOLLANDE Fromage BEAUMONT CANCOILLOTTE Fromage EDAM 1/2 ÉTUVÉ HOLLANDE Fromage BELLE BRESSANNE CANCOILLOTTE FRANC-COMTOISE EMMENTAL Fromage BELLE DES CHAMPS Label Rouge EMMENTAL EST CENTRAL BEURRE CANTAL EMMENTAL FRANÇAIS BEURRE DE BARATTE CANTAL DOUX EMMENTAL FRANÇAIS EST-CENTRAL A.O.P. BEURRE CHARENTES-POITOU A.O.P. CANTAL ENTRE-DEUX au lait cru GRAND CRU Label Rouge A.O.P. BEURRE D'ISIGNY A.O.P. CANTAL JEUNE EMMENTAL GRAND CRU BEURRE DEMI-SEL CANTAL SALERS EMMENTAL DE SAVOIE Label Rouge A.O.P. BEURRE DES DEUX-SÈVRES Fromage CANTALET EMMENTAL SUISSE BEURRE EN MOTTE Fromage CAPRICE DES DIEUX A.O.P. ÉPOISSES BEURRE PASTEURISÉ CARRÉ A.O.P. ÉPOISSES DE BOURGOGNE au lait cru A.O.P. BLEU D'AUVERGNE GRAND CARRÉ DE L'EST Fromage ETORKI Fromage BLEU DE BRESSE PETIT CARRÉ DE L'EST Fromage FINE DES PRÉS A.O.P. BLEU DE GEX au lait cru Fromage CARRÉ D'AVESNES A.O.P.