"The Outside Is the Result of an Inside": Some Sources of One of Modernism's Most Persistent Doctrines

One of the most pervasive doctrines of composition for modernism was the necessary correspondence between the interior and the exterior as expressed in Le Corbusier's maxim, "The outside is the result of an inside." Many Modern movement architects interpreted this maxim as requiring that both "space" and "program" be expressed on the exterior of their buildings. Although Modern movement architects and theorists themselves wrote little on this subject, a number of earlier writings, including some nineteenth- and twentieth-century books by traditionalists, reveal the academic roots of these precepts. This paper traces the development of these ideas.     

IMPROVED ESTIMATIONS OF TOTAL AND PSYCHROTROPHIC MICROFLORA IN RAW MILK USING REFLECTANCE COLORIMETRY AT 32°C1

A reflectance colorimeter with 32°C incubation/detection temperature successfully quantitated total and psychrotrophic microflora in raw milk. Correlations between reflectance colorimetry and the Standard Plate Count improved with preliminary incubation time: .50 (no preliminary incubation), .74 (24 h at 7°C), to .84 (48 h at 7°C). Correlations between reflectance colorimetry and the Psychrotrophic Bacterial Count were better than those achieved with the Standard Plate Count and improved: .53 (no preliminary incubation). 80 (24 h at 7°C), to .91 (48 h at 7°C). The 48 h preliminary incubation method would cost less and data would be available in 48 to 72 h compared to the 98 to 240 h for psychrotrophic plating methods. A second sample set (no preliminary incubation) could be analyzed to identify high-count samples in less than 24 h. Color detection times following sample refrigeration for 24 h at 0, 4. and 7°C were significantly different from samples tested before refrigeration. Identical sample time/temperature storage conditions are suggested     

PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER

Rice flour‐based batter (RFBB) formulations were developed for deep fat fried chickendrumstick application. The effects of ingredients on pasting characteristics of RFBB and wheat flour based‐batter (WFBB) were compared using the Rapid Visco‐Analyzer (RVA). Pasting properties were influenced significantly by ratios of rice to corn flour, oxidized corn starch, and methylcellulose. The peak viscosity, breakdown, and setback increased significantly as rice flour level increased, whereas increasing levels of oxidized corn starchyielded opposite results. Pasting characteristics of RFBB were significantly different from those of WFBB.     

A Museum of Living Architecture

This paper explores the design and construction of the Des Moines Art Center, revealing a set of distinct approaches to both architectural design and the preservation and extension of existing though not yet historic work. Three architects, Eliel Saarinen, I.M. Pei, and Richard Meier, designed the center in three separate phases. Each of these projects had to take the existing fabric of landscape and building into account, and each adopted startlingly distinctive methods for both preserving and extending the work of their predecessors. The resulting museum, seen as a place for experiencing and making art, and as a record of architectural strategies, forms a unique opportunity for investigation of and reflection upon attitudes toward renovation, preservation, extension, and alteration of recently completed work.     

Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration

The potential for production of microbiologically stable apple juice by metallic membrane ultrafiltration was assessed. Thermal sterilization treatments caused no detectable changes in membrane performance. Sterile membranes were challenged with approximately 3 × 10⁶ colony forming units per gram of each of three organisms, Pseudomonas diminuta, Bacillus coagulans, and Saccharomyces cerevisiae, suspended in apple puree or peptone. Reductions achieved by ultrafiltration of peptone at operating pressure were 5.1, 7.6, and >9.0 logs for the three organisms, respectively. Reductions of organisms in apple puree were at least 1.5 logs greater. Metallic membranes eliminated yeasts and molds from juice. Apple juice produced from uninoculated apple puree was stable at 20–25°C for 1 yr.     

Effect of Sodium Acid Pyrophosphate and/or Potassium Sorbate on Staphylococcus aureus FRI-100 Growth and Toxin Production

The effect of food-grade sodium acid pyrophosphate (SAPP) alone or in combination with potassium sorbate (PS) on growth and toxin production by an enterotoxin A producing strain of Staphylococcus aureus was investigated. Growth of cultures was monitored by absorbancy readings (640 nm) at 5-hr intervals. Toxin production was determined by an Enzyme Linked Immunosorbent Assay (ELISA). SAPP (0.04%) in combination with PS (0.26%) was the most favorable treatment for inhibition of S. aureus growth. Concentration of toxin correlated with amount of growth in all treatments studied.