1/24/2020 0 Comments Steel StructureMost structural steel failures happen at connections…. where a beam connects to a column, where a joist connects to a beam, where a hanging rod connects to a beam (the Kansas City Hyatt discussed above). The Structural Engineer must design the design the steel members and give guidelines for the connections. Many people in the Construction Industry don't understand, though, that the Structural Engineer rarely designs the connections. Why is that?Historically, the Steel Fabricators developed many different ways to make connections. What one Fabricator did in his shop economically might have been quite an expensive way to do it in a competitor's Fabrication Shop. So the practice developed that the Structural Engineer would size the members, but the Steel Fabricators would design the connections, which the Structural Engineer should then review and approve. If you think that seems like a complicated system prone to error, you'd be correct.But that is the system we generally have in American construction. So the Construction Supervisor should know something about steel connections and have an idea if they are being installed correctly. A bit of background in Basic Structural Design is helpful, but the main thing to understand is the concept of pin connections versus fixed connections. A beam bolted to a column with clip angles along the beam web likely creates a pin connection.This means that the beam shouldn't be able to move up or down, nor in or out, but it can rotate a bit. A steel column bolted to a concrete pier with four anchor bolts also typically creates a pin connection. Again the steel column won't go up, down or sideways, but it may be able to rotate a bit. The fixed connection must stop that ability to rotate. So for a beam to have a fixed connection to a column, along with clip angles, there may be a plate on the top and bottom flanges of the beam that gets welded to the column.With all that welding, the beam can no longer rotate. If a steel column is buried four feet deep in a concrete pier, it also would not be rotating at the point that it exits from the concrete. So those are a couple of ways to create fixed (or moment resisting) connections. The Construction Supervisor should be aware if any fixed (or moment resisting) connections are required and understand how they are to be made. Just asking the questions increases the likelihood of a successful project.
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Comparative Study of Common Vegetable Starches Essay ABSTRACT The purpose of this experiment is to be able to help the society with its environmental issues by creating biodegradable plastic out of common vegetable starches. Here, the The procedures that the researcher use in this investigatory project were all experimental and were based on Scientific Method. The researcher used environment-friendly materials which can be made into biodegradable plastics that will not harm the environment and will not add to pollution problems. Among th The result was found that the product exhibited the desirable properties of a biodegradable plastic thus the product is completely biodegradable at disposal. The researcher conclude that among the different vegetable starches, _____________ starch is the most effective raw material for the development of biodegradable plastics due to its availability in large quantity, its relatively low cost and its biodegradability. INTRODUCTION A. Background of the Study The ever unending problem of waste disposal specifically the non-biodegradable one had contributed to the alarming worldwide problem of global warming. As an example, the experience storm surge of the island of Leyte due to increase of sea level, increase of water level among streets during heavy rain due to clogged drains, canals and sewerage. Using vegetable starches in developing biodegradable plastic is one big step to lessen, if not total eliminate, our global concerns. Generally, this study is conducted to replace the conventional non-biodegradable plastics to a more friendly biodegradable plastics using different vegetable starches. The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the roots axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein, and are rich in the amino acid lysine, though deficient in methionine and possibly tryptophan. These components are components of biodegradable plastic. The squash The sweet potato B. Significance of the Study Once one of these vegetable starches known, this study will be very essential in the production of biodegradable plastics, which can lessen the tremendous piled up non-biodegradable garbages made by plastics thereby reducing harm to our environment. C. Statement of the Problem The problem is to compare which among the different vegetables; squash, sweet potato and cassava, which are rich in starch will be an effective component for biodegradable plastic. D. Hypothesis Cassava starch is the most effective component for biodegradable plastic. E. Scope and limitations This study will be focused on the comparison of the three common vegetables, namely, the squash, principal variable of this project is the cassava starch. The locale of this project is it could help save the environment and reduce use of plastic that takes a lot of years to degrade. REVIEW OF RELATED LITERATURE The word plastic came from the Greek word plastikos, meaning capable of being molded. Plastics can be as hard as metal or as soft as silk. They can take any shape in almost any form due to the versatility of the carbon, the most common backbone of polymer chains. Plastics can be conveniently divided into two categories: semi-synthetic, in which the basic chain structure is derived from a natural product, such as cellulose; and synthetic, which is built up chemically from small units or monomers. Despite the various applications of plastics, drawbacks have been encountered in three major points. Firstly, there are certain chemicals used in the manufacture of .plastics that may cause allergic reactions. Three is a need man from these threat. Secondly, since cellulose films are biodegradable; they are readily attacked by bacteria. Films and packaging materials from synthetic polymers are normally attacked at a very low rate. New polymers such is nylon, polyvinyl chloride and Polystyrene have replaced cellulose, the pioneer plastic material. As a result, these plastic materials have become permanent wastes. There are various methods in making biodegradable plastics. The simplest is the production of plastic from the extraction of casein from milk. Casein is obtained in two ways by souring, with the use of lactic acid, arid by boiling together with an additive, such as acetic acid. Starch is a natural organic polymer manufactured by green plants through photosynthesis s to serve as metabolic reserve It occurs in the form of grains in many parts of the plant, principally in embryonic tissues such as seeds, fruits, roots and tubers. Polyvinyl alcohol is a colorless, odorless, tasteless, thermoplastic synthetic resin. It is usually used for grease-proofing paper, in adhesives, in gas- and oil-impervious films and Coatings. This substance, although soluble in water, is insoluble in Common organic solvents. Glycerol is the simplest trihydric alcohol. In commercial form, it is called glycerin. It is a colorless odorless and viscous liquid with a sweet taste. It is completely soluble in water and alcohol but is only slightly soluble in many common solvents, such as ether, ethyl acetate and dioxane. It is widely used in coatings and paints, pharmaceuticals and cosmetics. Plastic production is relatively new technology. Experiments are being conducted to relieve the negative effects of overproducing plastics. By changing its raw materials and additives, commercial plastic may be improved so that it will become degradable while retaining its good quality. Cassava (Manihot esculenta), also called manioc, tapioca or yuca, is one of the most important food crops in the humid tropics, being particularly suited to conditions of low nutrient availability and able to survive drought (Burrell, 2003). The plant grows to a height of 1 to 3 m and several roots may be found on each plant. Although cassava leaves are sometimes consumed, the major harvested organ is the tuber, which is actually a swollen root. The plant is propagated mostly from stem cuttings. A major limitation of cassava production is the rapid post-harvest deterioration of its roots which usually prevents their storage in the fresh state for more than a few days (Okezie and Kosikowski, 1982). Cassava ranks very high among crops that convert the greatest amount of solar energy into soluble carbohydrates per unit of area. Among the starchy staples, cassava gives a carbohydrate production which is about 40% higher than rice and 25% more than maize, with the result that cassava is the cheapest source of calories for both human nutrition and animal feeding. A typical composition of the cassava root is moisture (70%), starch (24%), fiber (2%), protein (1%) and other substances including minerals (3%) Compared to other crops, cassava excels under suboptimal conditions, offering the possibility of using marginal land to increase total agricultural production (Cock, 1982). METHODOLOGY Cassava Tubers were ground and squeezed to extract its starch. Starch obtained was weighed and divided into three equal parts; 50 grams in trial 1, trial 2 and trial 3. T1, T2 and T3 also consisted of 50 ml Polyester resin and increasing variations of Polymer MEKP Hardener; 50 grams for T1, 100 grams for T2 and 150 grams in T3. The components in every treatment or trial were mixed, stirred and then poured in 3 different shirts with Petroleum Jelly and then sun-dried. Afterwards, different methods were used to test the effectivity of the plastic. T1, T2 and T3 were sun-dried but they did not look like a plastic at all. The researchers observed the product while waiting for it to dry but there were no signs of turning into a plastic. The Cassava starch was too thick and the researchers realized that it would not turn into a plastic because of its heavy weight and it would take more time before it would dry because of its thickness. After letting T1, T2 and T3 dry under the sun, it became hard. Although the researchers had unexpected results and the Cassava starch did not turn into plastic, studies have already proven that Cassava starch could be used for making various types of packaging products. Cassava is a promising raw material for the development of biodegradable plastics.
Alcohol Abuse in the Restaurant Industry Shelsie Ann Lawrence University of West Florida Alcohol Abuse in the Restaurant Industry The purpose of this paper is to look at the high incidence of alcohol abuse in the restaurant industry and the possible causes. I will use studies done, but also incidences from my own personal experience of 15 years in the restaurant industry. Background The American Psychological Association defines alcohol abuse as, “a drinking pattern that results in significant and recurrent adverse consequences. †(http://www. apa. org/helpcenter/alcohol-disorders. spx). These consequences can be lost work days, vehicle accidents, the breakdown and loss of relationships, serious illnesses. Alcohol abuse is extremely high in the restaurant industry. It is readily available and consistently used as a reward for good behavior. The consequences of alcohol abuse are much more tolerated. I worked for a chef that would come in to work hung over and late. She would clock in, and then sit down to have a beer to help the hangover. After the beer was consumed, it was time to make something to eat, all of this eating up the first 30 minutes of her work day.She would not be punished for this behavior, because chances are, she was out drinking with one of our owners the night before. This scene would play itself out at least once a week. I also had a co-worker that was allowed to go home, due to a hangover. We will call her Sue. Sue was not much of a drinker. I would say, she probably went out once a month. Sue gets off work, and almost all her co-workers are at the bar drinking. At this particular restaurant, the kitchen and servers would close down the restaurant between the hours of 10:00pm and 11:00 pm, this would put the time staff gets off work around 11:00pm or midnight.The bar would then stay open until 2:00 am. To set the stage a bit more, it is also important to note a few other things about this particular restaurant. Staff was allowed to start drinking for free, any beer on tap and any wine sold by the glass, one hour prior to closing. Any other drinks, i. e. : cocktails, wine by the bottle, and bottled beers, were discounted half off. This restaurant did very well, and had minimal staff turnover, so they could afford to allow this. The staff dinner was served after the kitchen was cleaned and the wait staff done with all their tables.Staff meal is also called “Family Mealâ€, in the restaurant world. Family is what your co-workers become, in a restaurant. You spend more of your time with your co-workers, then anyone else. Restaurants are open on the days other people are off spending time with their families. You work every weekend together. You work every holiday together. You work every night together. Together you build contempt for those with “normal jobs†This is all shared together. These are things that only your co-workers and other “industry†people can understand. Most bars, in Seattle, when I cooked there, even offered “industry†discounts.Even if you aren’t drinking at the place you work, you still get a discount. You are still awarded with alcohol. So, on this night, Sue gets off work to find all her co-workers finishing up dinner and pouring more rounds of drinks. She had a particularly good night and made a hundred dollars in tips. She has been working at this restaurant for six months and hasn’t found herself fitting in yet. Fitting in, becoming friends with her co-workers, can afford many benefits. Servers are more likely to switch a shift with someone they like and know. They are more likely to help you out, by delivering food to your table, if you are someone they like.She usually eats her dinner, than goes home, while the rest of the staff stays drinking and talking about their work night. They stay because the drinks are free; they stay because when they go home, if there is someone at home, they won’t be awake to hear the stories of their work day. Sue decides to stay and have a drink, maybe get her co-workers to warm up to her a bit more. As soon as everyone see’s that Sue is staying they cheer. Everyone has wanted to get to know her more, but feels that since she never stays after work, that she is probably stuck up.Her manager buys her a shot, for a job well done that night at work. She pours a beer and immediately feels comfortable with everyone, partly because of the cheer, but also because she is now sitting down to her second drink of the evening. The evening progresses similarly to how it started. As more staff gets off work, more shots are bought. Other restaurant workers, friends of the staff are getting off work, and showing up. Pretty soon, the bar is filled with mainly employees and other restaurant workers. Before anyone notices, it is closing time. Now, if the owner of the restaurant was round, and chances are he was, he would allow the bartender to go home, or have a seat at the bar, and he would continue to serve the staff, with the front door locked, well after closing time. Tonight, the staff all drank until 4:00 am. Sue stayed right along with everyone. Sue comes to work the next day, green and doubled over. Everyone is setting up the dining room for dinner service later. Her co-workers look their normal tired selves, but keep in mind, they drink heavily and often, this is just another day for them. Everyone see Sue and immediately cheers.One server comments on how great it was that Sue hung out with everyone the night before. Sue runs straight for the bathroom. After some discussion, they decide that it is going to be a slow night, and everyone could probably pull together to cover Sues section. They send someone in to the bathroom to tell Sue she can go home. No one chastises her. She is not written up. She will miss getting paid for the evening, but it was going to be a slow night anyway. She goes home, goes back to bed, and wakes up the next day to go back to work, back to everything being normal.This is a perfect example of the lack of consequences, in the restaurant industry, for alcohol abuse. Sue is practically rewarded for her bad behavior. By staying and drinking, she formed a bond with her co-workers. All her drinks were either free or heavily discounted, so she didn’t feel any financial burden. When she showed up for work, unable to perform her duties, her co-workers pulled together to allow her to go home. According to them, they had been there before. One reason for such a high rate of alcohol abuse, in the restaurant industry is the high rate of young adults employed.In a study done on young adult restaurant workers, 41% reported problem drinking. Young adults make up the majority of restaurant workers. Restaurant jobs offer the most pay, for the least amount of skill and time. Some restaurants require a degree to work in the kitchen, but no education is required to work as a server. If you are a student, and need a part time job, chances are you have worked, or do work as a server. College students consume large amounts of alcohol, with 31% meeting the criteria for alcohol abuse. (http://www. ollegedrinkingprevention. gov/statssummaries/snapshot. aspx) Serving positions allow for the flexibility needed for college students. You make the most pay, for the least amount of hours worked. The schedule is very flexible. If you need a night off to finish up homework, you can always call a co-worker to cover your shift. Chances are there is someone who needs money and can cover your shift. Even if you can’t get someone to cover your shift, you can be sure that if you do have to work, you can get off work early if the restaurant is slow that night.Less servers equal more tips for the rest of the staff, and like most servers, they always need more money. Restaurant workers live paycheck to paycheck. Most have no benefits, no health insurance, and are just one missed paycheck away from being completely broke. Out of the 10 restaurants I have worked in, only two offered health insurance. According to the Bureau of Labor Statistics, the median hourly wage of a food sever in 2008, including tips, was $8. 01. The median yearly salary of a restaurant cook, in 2008 was $21,990. There are exceptions to the rule, but the majority live at the poverty line.When no vacations can be afforded, one can take a mini vacation at the bar. With no health insurance, no one is getting annual checkups. You can stay in denial about any health problems that might arise from alcohol abuse, because chances are you haven’t been to a doctor in years. I had a co-worker that couldn’t afford to go to the dentist to get a much needed filling. We can call him Bob. Bob had been complaining of an aching tooth for weeks. He just kept taking aspirin and upping his nightly alcohol intake to allow him to sleep through the night.He knew eventually he would have to see a dentist, but he just didn’t have the money to go see one at this point. In the end, he had to go to an emergency clinic to have his tooth pulled. He was put on pain killers and antibiotics. This all ended up costing him five hundred dollars. This was more than a week of pay for him. Bob was trying to save up to go on a vacation with his girlfriend. He hadn’t taken a single day off of work in over a year. Now his prospects seemed even dimmer. He gets off work, pours a drink, and sits down to complain to his other co-workers.They all understand. Only a few of them have taken time off that year. At the very least, they can all sit around, and have a few drinks together to ease the pain. They are depressed and find solace in each other. This is the point when alcohol abuse can become cyclical. Alcohol is a depressant. When a depressed person self medicates with alcohol they are only making the problem worse. Method The method used for this paper was through personal experience in the restaurant industry backed by research in journals and studies on alcohol abuse and restaurant workers. FindingsThere are many causes for alcohol abuse; some of those being depression, the availability of alcohol, peer pressure and social factors, impulsiveness and low self esteem. Restaurants workers have alcohol readily available. They have discounts, and free drinks. They are awarded for good behavior with alcohol. The social factors that are prevalent in restaurant workers also play a role in alcohol abuse. Drinking becomes social with restaurant workers. It becomes their outlet. It is their way of bonding. They can definitely feel the peer pressure from co-workers to drink.In my story of Sue, she felt that drinking with her co-workers was the only way she would be able to fit in. She wanted to be friends with everyone; she wanted the benefits of that friendship. They wanted her to drink with them. She knew that the only way to penetrate the group was by drinking with them after work. After a few times of hanging out, after work with everyone, it can easily become a habit. I would see people actually get upset and offended when someone that usually stayed for drinks, just went home after their shift. Results There is definitely a high rate of alcohol abuse amongst restaurant workers or many reasons; ranging from the social aspects, the availability of alcohol, the high stress work environment, the prevalence of poverty amongst the workers, the late hours and just the acceptance of heavy drinking among the staff and management. I don’t see a change in the behaviors and attitudes of restaurant staff. I think this is a problem that will continue until stricter laws and rules are enforced. References ARTHUR H. FRIEDLANDER, D. , & STEPHEN. (2003). Alcohol abuse and dependence:Psychopathology, medical management and dental implications. J Am Dent Assoc. Peter E. Nathan, P. John Wallace, P. , Joan Zweben, P. , & and A. Thomas Horvath, P. (2010). Understanding Alcohol Use Disorders and Their Treatment. American Psychological Association . Rachel R. Doern, S. M. (2008). THE SOCIAL MEANINGS OF DRINKING: STRENGTHENING THE SOCIAL BONDS OF RESTAURANT EMPLOYEES. Advances in Consumer Research Volume 25 , 481-485. Roland S. Moore, P. C. (2009). Dimensions of Problem Drinking among Young Adult Restaurant Workers. AM J Drug Alcohol Abuse , 329-333. http://www. bls. gov/oco/ocos162. htm http://www. ohsrep. org. au/hazards/fatigue-impairment/alcohol-and-work/index. cfm
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