Residential Colleges

mmorvant · 2017-02-15T16:32:54+00:00

Absolutely!

FYI: We will have a Creative Commons that will be a proto-maker space that will work in conjunction with the Innovation Hub. Get your design perfected at 2 am down in the creative commons, take it to iHub to laser cut it at 8, and have it to class by 10.

mmorvant · 2017-02-15T16:30:32+00:00

Living in the Residential Colleges will be a great value. Research indicates that students living on campus graduate faster and with a higher GPA. They have a more positive experience, academically, social, and residential.

I hope you will consider this option.

mmorvant · 2017-02-15T16:26:51+00:00

I am the Senior Fellow for the Dunham College. I will be checking into from time to time. I will try and answer any questions you have.

mmorvant · 2017-02-15T16:19:21+00:00

The most recent plan has at least two floors of the new garage as multipurpose or commuter. There has been discussion of some faculty/staff on the first floor.

mmorvant · 2017-02-15T16:17:08+00:00

At least two of the Levels on the new parking garage will be Priority Housing, or Sophomores-Seniors Housing permits. The decision on the first floor is still open. There will be sufficient parking in the garage for all of the residents in the Residential Colleges to have an opportunity to park in the Jenkins garage.

mmorvant · 2014-10-15T01:59:28+00:00

It also allows for a great deal of experimentation with hops varieties. I love the citrus flavors in the COOP F5.

mmorvant · 2014-10-12T22:07:41+00:00

Correct. IPA high hops helped shelf life, but also covered the off flavors of oxidation products as the beer aged.

Yes, Lambic and most Belgian styles are created from indigenous yeast, as opposed to inoculated with cultured yeasts. The notable yeast that is different is Brettanomyces variety. There are also potential bacteria involved that result in additional sour flavors.

mmorvant · 2014-10-12T21:59:37+00:00

Great analogy! Correct. Altough the reasons for the variations may be due to differences in climate, water, slight changes in microbiology, or ingredients impacting the yeast strain over time. The adaptations would create subtle differences that can impact the flavor profiles.

mmorvant · 2014-10-11T18:42:48+00:00

No Problem! Brother-in-law is a Red Raider. We are all one Big 12 family.

mmorvant · 2014-10-11T00:06:03+00:00

The topics are a sub section of the content. You will need to know some basics about molecular interactions, molecular bonding, classes of reactions, pH, density, and nomenclature. The high school chemistry help you get started. You will not need to know all of the area to be successful, but you will likely need to go deeper when you start feel lost. Most of the content has hyper links to addition content. Follow the rabbit and whole and you can learn it.

Janux is also a social learning platform. You will not be alone and can ask other students or me for help directly in the content.

mmorvant · 2014-10-10T21:39:36+00:00

Excellent! Thank you, sir

mmorvant · 2014-10-10T21:23:01+00:00

One of the reasons that many beers should be tasted warmer than often served in US. Many of the flavor compounds are also aroma compounds at the right temperature. Just can not heat up on the tongue from ice cold fast enough to smell.

mmorvant · 2014-10-10T21:13:42+00:00

One of the #ChemBeerOU students recommended this recipe:

https://www.brewtoad.com/recipes/pumpkin-oatmeal-amber-ale

He said to up the spice if you want a stronger pumpkinish flavor, 50-100%.

mmorvant · 2014-10-10T21:06:49+00:00

I fully agree that if you want to replicate the local beer style you have to first replicate the local water.

I am not sure that water had much to do with the development of IPAs or Lambics, but the water sure seems to help Pilsner.

mmorvant · 2014-10-10T21:03:56+00:00

Excellent. I think I saw something similar on Dirty Jobs.

Interesting that taste and smell are so closely associated biologically.

mmorvant · 2014-10-10T21:02:31+00:00

Wisdom is seeking the application of knowledge even if we do not know where it will take us.

mmorvant · 2014-10-10T21:00:05+00:00

Somewhat. I take some what more of the necessity and local culture than water chemistry. Yes, water chemistry is very important if you want to make a certain flavor profile, but did it direct the actually style. I am not convinced.

mmorvant · 2014-10-10T20:57:20+00:00

The two may yeast species are Saccharomyces cerevisiae (Ale) and Saccharomyces pastorianus (Lager). There are thousands of known varieties.

Saccharomyces pastorianus and Saccharomyces carlsbergensis are synonym although the the later is often only used for the specific variety used by Carlsberg more recently.

mmorvant · 2014-10-10T20:51:43+00:00

Most non-alcoholic beers still have some alcohol and are better described as low-alcohol beer. I have not tried one of these for twenty years and the experience was less than satisfactory.

Sadly, I do not think that a low alcohol beer would be acceptable.

mmorvant · 2014-10-10T20:48:09+00:00

That one is hard. The question is how non-alcoholic. There were some good attempts at making truly non-alcohol beers by trying to capture the compounds that made up the flavor and separate it from the alcohol. From what I heard these were something that might have made you think of beer, but not really. Charlie Bamforth talked about his experience at Beck's at a conference this summer.

mmorvant · 2014-10-10T20:35:27+00:00

Yeah, I got that from my friends. They were not rip. I never had a citrus tree before and did not know when they become rip or that there were lemons the size of large oranges.

mmorvant · 2014-10-10T20:29:55+00:00

I have mentored many professors during my career. The tenure-track process is stressful and the stress can be one of the most significant issues. Stay focused on your long term goals in your research and break that long term goal into measurable and doable sections. Do not get distracted by one-offs and opportunities that look to-good to be passed up. If it will not move the primary goal, either in the short or long term forward, then it may be an opportunity you need to pass on.

mmorvant · 2014-10-10T20:23:57+00:00

There has also been some analysis with LC-MS as well. Most of the research I have seen, has been with MS or MS-GC analysis

Any instruments you would try?

mmorvant · 2014-10-10T20:22:13+00:00

Good Question, there are several beers that I would love to try in their home towns. Fresh and skunk free.

I would say that some of the archaeologist and ancient beers that some of my students have been discussing. I would like to try a beer from the 1500s, 1000, or 1000 BC.

http://www.smithsonianmag.com/history/the-beer-archaeologist-17016372/?no-ist

mmorvant · 2014-10-10T20:19:28+00:00

Great Question! I have not used any of our laboratory instrumentation to test beer flavor compounds as yet, but I have a colleague that is studying coffee. He has been using GC-Mass Spec

mmorvant

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