AA Degree Ohio

Will an AA degree transfer to an out of State University?

Issue by : Will an AA diploma transfer to an out of State University?
I m an intercontinental pupil and im attending Edison Local community College in Ohio. My major is english . I want to transfer to CSUN when i finish my AA degree
Is it achievable to transfer or no ?
thank you

Finest solution:

Response by Bob
From what I have heard is that you can transfer as prolonged as it really is appropriately accredited. Though some lessons may well not transfer. The new college could have distinct expectations for a class. The greatest training course of motion is to discuss to CSUN about your lessons you’ve got taken and will take. They’ll inform you what will transfer and what would not.

Know greater? Leave your individual response in the comments!

Inexpensive Swimming Pool Toys & Accessories for Fun Summer Vacations

Have you thought about summer vacation and what you are going to do with the kids? Most families are experiencing tighter than normal times with the economy the way it is so how can you still enjoy summer vacation with your kids? Imagine the cost of gas to just drive to a fairly close vacation spot. Crazy isn’t it? One of the best ways I can think of for a fun summer vacation is to turn your backyard into this year’s choice vacation spot.

Use your vacation week and the money you would have spent driving or flying to your vacation spot to create a fun backyard space for the whole family and save money along the way. There are several inexpensive swimming pools on the market today many under 0 that are easy to assemble quickly in your backyard. You just need to decide where the most level place is to put your swimming pool up.

Once you decide where to put your swimming pool, it’s time to fill it up. When I was a kid living in Ohio, it didn’t matter that the water was only 60 degrees we just wanted to swim! That’s the same way it will be for your kids also. Just keep an eye on those blue lips.

Adding some fun swimming pool toys and floats will make your backyard oasis feel even more like a vacation. There are great floats that also double as snow tubes in the winter time so if you choose carefully, you’ll get double the fun. Snow tubes are manufactured of durable vinyl with hand grips guaranteeing a great time summer or winter. Pool floats are great for the adults too. There are several pool floats available today that will hold 2 adults along with their drinks. Or try a fun island to float around the pool with your kids.

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Some pool toys are battery operated and others are kid powered. Super Subbies available in animal shapes such as Squiddy and Manty or as Magical Mermaids use 2 AA batteries for hours of fun. These little guys have random motion technology so you never know where they’ll go next. Dive N Rise Torpedo Sharks and Dolphins are kid powered. Your child tosses them into the pool and they surface just like a shark or dolphin. The Glow in the Dark Shark is great for day or night play. All of these pool toys retail less than which is very important to guarantee fun while not breaking the bank. These toys are great dog toys too!

New for 2008 is Scoobarang which is the world’s only underwater boomerang. How cool is this toy? This pool toy is made of soft vinyl for safety and boomerangs back to the thrower. It can also be used to skip on top of the water or as part of a game to see who can catch the boomerang the most.

Once you have gotten the kids set up with their fun stuff, how about some great accessories to make life easy for you? An awesome must-have backyard accessory is the 5 Piece Table Set that you place in your pool. This allows you to create your own swim-up bar just like those expensive all-inclusive resorts. Enjoy a cold drink while relaxing in your pool.

Windy day? Use Boca Clips to keep those towels on the chairs. Crafted in adorable animal shapes, these towel clips hold the towel on the back of the chair so you won’t have to chase your towels anymore. Tired of picking up towels? Pool and spa towel holder to the rescue. Simply place this adjustable towel holder near your back door and your kids will automatically hang up their towels as they’re heading in. Accessory tray can also hold goggles, sun block, and more in one easy to find place and it retails less than .

You really don’t have to spend several thousand dollars to enjoy a fun, family vacation. Everything mentioned above can be in your backyard for less than 0. The best part? You’ll be able to enjoy your “vacation” all summer long.

FINAL EPISODE – On June 2, 1994 at Ohio State University, Richard C. Hoagland presented publicly for the first time the results of his (then) 2-year “lunar extension of the independent Mars Investigation” — using NASA’s own images from the Lunar Orbiter, Surveyor and Apollo missions to the Moon. Armed with dramatic new advances in current computerized technology brought about by the Space Program itself, Hoagland reveals in this video the official images that, over thirty years ago, captured the stunning, light reflecting remnants of an apparent, ancient lunar dome — stretching over “Sinus Medii,” the dark “sea” located in the center of the full Moon. This computerized analysis has also revealed scores of additional features now only explainable by some kind of “intelligent design,” including: a “tetrahedral” light pattern attributable to structural remains still present in the floor of the crater Ukert; a complex of identically sized, precisely aligned, impossible “double craters” caught on the highly eroded floor of the crater Murchison (now strongly suspected to be the actual footings of the north-western edge of this “Sinus Medii dome”); to say nothing of a one and a half mile tall, glass-like, “geometric shard” — photographed by an unmanned Lunar Orbiter in 1967, casting an imposing shadow out across the horizon of Moon. This, and a host of other, equally inexplicable “artifacts” discovered on these official lunar photographs — unexplainable by any known geology …
Video Rating: 4 / 5

More AA Degree Ohio Articles

how do i become apart of Alpha phi Alpha when im in the military? I have an AA degree but how would that work?

Question by Jokaa: how do i become apart of Alpha phi Alpha when im in the military? I have an AA degree but how would that work?
I just wanted to know because the Kappa chapter at Ohio State has been suspended and i would love to become part of a great fraternity such as yours.
Thank you

Best answer:

Answer by jorge12301
In order to pledge to Alpha Phi Alpha, you need to an active College or University student. You will need to wait until you return to a full time school. Since it is primarily a Black Fraternity, most chapters are at traditionally Black Colleges and Universities.

What do you think? Answer below!

Maple syrup

History

Native Americans

Pre-contact native peoples, living in the northeastern part of North America, were the first people known to have produced maple syrup and maple sugar. According to their oral traditions, as well as archaeological evidence, maple tree sap was being processed for its sugar content long before Europeans arrived in the region.

The Algonquins recognized the sap as a source of energy and nutrition. At the beginning of the spring thaw, they used stone tools to make V-shaped incisions in the trees, then inserted reeds or concave pieces of bark to run the sap into buckets, which were often made from birch bark. The maple sap, already rich in sugar content and yet not sweet-tasting, was concentrated either by dropping hot cooking stones into the buckets, or by leaving them exposed to the cold temperatures overnight, and disposing of the layer of ice which formed on top.

First Nations and Native Americans also used earthenware cooking pots to boil the maple sap. They heated it over simple fires protected only by a roof of tree branches.

Colonial to modern times

A 19th-century illustration, “Sugar-Making Among the Indians in the North” (note the use of metal containers, introduced as a result of European contact)

In the early stages of European colonization, in north-eastern North America, native peoples showed the arriving colonists how to tap (into) the trunks of certain types of maple tree during the end-of-winter/early-spring thaw, harvest the sap, and boil it to evaporate some of the water, concentrating the sugar content within the remaining liquid, and altering its taste somewhat, by heat-caramelizing some of the sugars. This activity quickly became an integral part of colonial life. Well before the beginning of the 1700s, European settlers and fur traders, as well as Native Americans, were intensively involved in the industry. During the 17th and 18th centuries, processed maple sap was a major source of concentrated sugar, in both liquid and crystallized-solid form. The Europeans revised the processing methods somewhat, with their access to more advanced technologies; particularly in metallurgy, toolmaking, and the use of domesticated animals. Typically, maple sugaring parties began to operate at the start of the spring thaw in regions of woodland known to contain sufficiently large numbers of maples, concentrated within a reasonable range of transportation to justify the effort. They first bored holes in the trunks of the maples, usually more than one hole per large tree, inserted home-made (usually carved wooden) spouts into the holes, and then hung a wooden bucket from the protruding end of each spout to collect the sap. The buckets were commonly made by cutting bucket-sized cylindrical segments from an appropriately large tree-trunk and then hollowing out each segment’s core from one end of the cylinder, creating a seamless watertight container. Sap slowly filled the buckets, drop by drop. Periodically, members of the sugaring party returned to retrieve the sap that had accumulated. It was then either transferred to larger holding vessels ( barrels, large pots, or hollowed-out wooden logs) often mounted on sledges or wagons pulled by draft animals or it was carried in buckets, or similarly convenient containers. The sap-collection buckets were returned to the spouts mounted on the trees, and the process was repeated for as long as the flow of sap remained “sweet”. The specific weather conditions of the late-winter/early-spring “thaw” period were, and still are, critical in determining the length of the “sugaring” season. As the weather continues to warm, a maple tree’s normal early spring biological process eventually alters the taste of the sap, making it unpalatable. Depending on conditions, a sugaring party could spend several days to several weeks engaged in these activities. The boiling process was time consuming. The harvested sap was transported back to the party’s base camp, where it was then poured into large, (almost always) metal vessels and boiled to achieve the desired consistency. The sap was usually processed at a central collection point, either over a fire built out in the open, or inside a shelter built for that purpose. To protect themselves from the weather conditions of the very early spring, sugaring parties built a small camp. Often, whole families moved into the woods together to collect and boil the sap producing both maple syrup and maple sugar.

By the 1850s, the “sugar shack” or “sugarhouse” (the outdoor shack or building used to boil down the sap) arrived as we know it today. The settlers had refined the methods for collecting the sap. The sap was transported using large barrels pulled by horses or oxen and brought to the sugar shack for processing. At this time, maple sugar was the only sugar available as other types of sugar were hard to find and expensive and was called “country sugar”. Production methods have been streamlined since colonial days, yet remain basically the same. Sap must first be collected and boiled down carefully to obtain pure syrup without chemical agents or preservatives.

Early maple syrup was made by boiling approximately forty gallons (160 l) of sap over an open fire until one gallon (4 l) of syrup was obtained.

This process underwent little change over the first two hundred years of recorded maple syrup making. Around the time of the American Civil War, syrup makers started using a large flat sheet metal pan as it was more efficient for boiling than a heavy rounded iron kettle which let much of the heated air slide past.

Virtually all syrup makers in the past were self-sufficient dairy farmers who made both syrup and sugar for their own use and for extra income. The process continued to evolve as a result of the innovations developed in their work. In 1864, a Canadian borrowed some design ideas from sorghum evaporators and put a series of baffles in the flat pans to channel the boiling sap. In 1872 a Vermonter developed an evaporator with two pans and a metal arch or firebox which greatly decreased boiling time. Seventeen years later, in 1889, another Canadian bent the tin that formed the bottom of a pan into a series of flues which increased the heated surface area of the pan and again decreased boiling time.

The technology remained the same until the 1960s, when it was no longer a self sufficient enterprise with large families as farm hands. Because syrup making was so labor intensive, farmers could no longer afford to hire the large crews it took to gather all the buckets and haul the sap to the evaporator house. During the energy crunch of the 1970s, syrup makers responded with another surge of technological breakthroughs. Tubing systems, which had been experimented with since the early part of the century were perfected and the sap came directly from the tree to the evaporator house. Vacuum pumps were added to the tubing systems. Pre-heaters were developed to recycle heat lost in the steam. Reverse-osmosis machines were developed to take a portion of water out of the sap before it was boiled. Several producers even obtained surplus desalinization machines from the U.S. Navy and used them to take a portion of water out of the sap prior to boiling.

The technological developments continue. Improvements in tubing, new filtering techniques, “supercharged” preheaters, and better storage containers have been developed. Research continues on pest control and improved woodlot management. In 2009, the University of Vermont unveiled a new type of tap which prevents backflow of sap into the tree, reducing bacterial contamination and preventing the tree from attempting to heal the bore hole.

Production

Maple syrup production is centered in northeastern North America, and is commonly associated with Quebec in Canada; however, given the correct weather conditions, it can be made wherever maple trees grow. Usually, the maple species used are the sugar maple (Acer saccharum) and the black maple (Acer nigrum), because of a high sugar content in the sap of roughly two percent. A maple syrup production farm is called a “sugar bush” or “the sugarwoods”. Sap is often boiled in a “sugar house” (also known as a “sugar shack” or cabane sucre), a building which is louvered at the top to vent the steam from the boiling sap.

Canada makes more than 80 percent of the world’s maple syrup, producing about 26.5 million litres in 2005. The vast majority of this comes from Quebec: the province is by far the world’s largest producer, with about 75 percent of the world production (24.66 million litres in 2005). Production in Quebec is controlled through a supply-management system, with producers receiving quota allotments from the Fdration des producteurs acricoles du Qubec. The province also maintains it own “strategic reserves” of maple syrup, which reached its highest point in 2004, when it totalled 60 million pounds, or 17.03 million litres.

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The provinces of Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and British Columbia produce smaller amounts. The province of Manitoba produces maple syrup using the sap of the Manitoba maple tree (Acer negundo, also known as the “box-elder”). Manitoba maple syrup has a slightly different flavor than sugar-maple syrup; because it contains less sugar and the sap flows more slowly, the Manitoba maple tree’s yield is usually less than half that of a similar-sized maple tree.
Vermont is the biggest U.S. producer, with 920 thousand US gallons (3,500,000 l) in 2009, followed by Maine with 395 thousand US gallons (1,500,000 l) and New York with 362 thousand US gallons (1,370,000 l). Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup of less than 120 thousand US gallons (450,000 l) each in 2009.

Traditional tap

Two taps in a maple tree, using plastic tubing for sap collection.

A small scale evaporation pan used in Ohio.

A sugar house where sap is boiled down to maple syrup.

Traditionally, maple syrup was harvested by tapping a maple tree through the bark and into the wood, then letting the sap run into a bucket, which required daily collecting; less labour-intensive methods such as the use of continuous plastic pipelines have since superseded this, in all but cottage-scale production.

Production is concentrated in February, March, and April, depending on local weather conditions. Freezing nights and warm days are needed to induce sap flows. The change in temperature from above to below freezing causes water uptake from the soil, and temperatures above freezing cause a stem pressure to develop, which, along with gravity, causes sap to flow out of tapholes or other wounds in the stem or branches. To collect the sap, holes are bored into the maple trees and tubes (taps, spouts, spiles) are inserted. Sap flows through the spouts into buckets or into plastic tubing. Modern use of plastic tubing with a partial vacuum has enabled increased production. A hole must be drilled in a new location each year, as the old hole will produce sap for only one season due to the natural healing process of the tree, called walling-off. Maple sap is collected from the buckets and taken to the sugar house; if plastic tubing and pipelines are used, then the pipelines are arranged so that the sap will flow by gravity into the sugar house, or if that is not possible, into holding tanks from which the sap is pumped or transported by tanker truck to the sugar house.

It takes approximately 40 litres (10 gal) of sap to be boiled down to 1 litre (1 quart) of syrup. A mature sugar maple produces about 40 litres of sap during the 4- to 6-week sugaring season. Trees are not tapped until they have a diameter of 25 cm (10 in) at chest-height and the tree is at least 40 years old. If the tree is more than 45 centimetres (18 in) it can be tapped twice on opposite sides. It is recommended that the drilled tap hole have a width of 8 mm ( in) and a depth of 25 to 40 mm (1.0 to 1.6 in). During cooking, the sap is fed automatically by pipe from a storage tank to a long and narrow ridged pan called the evaporator. The evaporator is usually divided into two sections, the front pan and the back pan. As the sap boils, the water evaporates; it becomes denser and sweeter. As the density of the sap increases, it works its way from the rear of the back evaporator pan to the front evaporator pan. The syrup is boiled until it reaches the correct density of maple syrup, 1333 kg/m3.[citation needed] The proper density of at least 66% sugar is reached when the boiling sap reached a temperature of 219 F (104 C). The density is tested with a hydrometer. If the density is too low the syrup will not be sweet enough and the syrup will spoil. If the density is too high the syrup will crystallize in bottles. When the syrup has reached the proper density, it is drawn off, filtered and bottled while hot.

Starting in the 1970s, some maple syrup producers started using reverse osmosis to remove water from sap before being further boiled down to syrup. The use of reverse osmosis allows approximately 75 to 80% of the water to be removed from the sap prior to boiling, reducing energy consumption and exposure of the syrup to high temperatures. Microbial contamination and degradation of the membranes has to be monitored.

Maple syrup is sometimes boiled down further to make maple sugar, a hard candy usually sold in pressed blocks, and maple taffy. Intermediate levels of boiling can also be used to create various intermediate products, including maple cream (less hard and granular than maple sugar) and maple butter (creamy, with a consistency slightly less thick than peanut butter). During the production season in New England, a traditional delicacy known as “sugar-on-snow” is often prepared by drizzling superheated maple syrup over snow or shaved ice, resulting in a chewy taffy-like confection.

Starting in the mid 80′s, northern communities in the province of Quebec began to open the “Cabane Sucre” or Sugar Shacks to the public. These sugar shacks were generally located on large maple farms and often were built solely for tourist purposes. These sugar shacks serve maple syrup direct to the public and also are often restaurants serving maple syrup inspired meals and treats.

Grades

Canadian, U.S., and Vermont grading

U.S. Syrup grades. Left to right: Vermont Fancy, Grade A Medium Amber, Grade A Dark Amber, Grade B

In Canada, there are three grades containing several color classes, ranging from Canada #1, including Extra Light (sometimes known as AA), Light (A), and Medium (B); through #2, Amber (C); and finally #3 Dark (D). A typical year’s yield will include about 2530% of each of the #1 colors, 10% Amber, and 2% Dark. Number 2 grade syrups are aimed at baking and flavouring but are also popular on pancakes and waffles. In addition, Canada #2 Amber may be labeled Ontario Amber for farm sales in that province only. Number 3 grade syrup is heavy, and restricted for use in commercial flavourings.[citation needed]

The United States uses somewhat different grading standards. Maple syrup is divided into two major grades: Grade A and Grade B. Grade A is further broken down into three subgrades: Light Amber (sometimes known as Fancy), Medium Amber, and Dark Amber. Grade B is darker than Grade A Dark Amber. The Vermont Agency of Agriculture Food and Markets uses a similar grading system of color and taste. The grade Vermont Fancy is similar in color and taste to U.S Grade A Light (Fancy). The Vermont grading system differs from the U.S. system in maintaining a slightly higher standard of product density. Vermont maple is boiled just a bit longer for a slightly thicker, denser product. The ratio of the volume of sap to the yielded volume of finished syrup is higher in the Vermont system. Maple syrup is sold by liquid volume, not weight. The Vermont graded product has one-half percent more solid material and less water in its composition. A non-table grade of syrup called commercial, or Grade C, is also produced. This is very dark, with a very strong flavor. Commercial maple syrup is generally used as a flavoring agent in other products.

The grades roughly correspond to various times within the season when syrups are produced. Canada #1 Extra Light and U.S. Grade A Light Amber are early-season grades, while Canada #2 and #3 and U.S. Grade B are late-season grades. Typically #1 Extra Light and Grade A (especially Grade A Light Amber) has a milder, more delicate flavor than #3 or Grade B, which is very dark with a robust flavor. The dark grades of syrup are primarily used for cooking and baking.

Off-flavours

Sometimes off-flavours are found in maple syrup. While this is more common toward the end of the season in the production of commercial grade product, it may also be present early in the season during the production of Canada #1 grade or U.S. Grade A Light. Identification of off-flavour in table grades is cause for ceasing production and either dumping the product or reclassifying the product as commercial grade if the off-flavour is slight. Off-flavours are described as: metabolism, derived from metabolic changes in the tree as spring arrives and having either a woody, popcorn, or sometimes peanut butter-like flavour; buddy, referring to the swelling of the new buds and its impact on the flavour and having a bitter chocolate or burnt flavour; and ferment, an off-taste caused by fermentation and having a honey or fruity flavour, often accompanied by surface foam. Additionally, if trees are stressed or fighting off disease or insects (e.g. gypsy moths), they will produce a folic-like acid causing a bad taste. After an ice storm, trees may also produce the same acid.

Use in food and cultural significance

Maple syrup

Nutritional value per 100 g (3.5 oz)

Energy

1,093 kJ (261 kcal)

Carbohydrates

67.09 g

Sugars

59.53 g

Dietary fiber

0 g

Fat

0.20 g

Protein

0 g

Thiamine (Vit. B1)

0.006 mg (0%)

Riboflavin (Vit. B2)

0.01 mg (1%)

Niacin (Vit. B3)

0.03 mg (0%)

Pantothenic acid (B5)

0.036 mg (1%)

Vitamin B6

0.002 mg (0%)

Folate (Vit. B9)

0 g (0%)

Vitamin C

0 mg (0%)

Calcium

67 mg (7%)

Iron

1.20 mg (10%)

Magnesium

14 mg (4%)

Phosphorus

2 mg (0%)

Potassium

204 mg (4%)

Zinc

4.16 mg (42%)

Percentages are relative to US recommendations for adults.

Source: USDA Nutrient database

Maple syrup and its artificial imitations are the preferred toppings for pancakes, waffles, and French toast in North America. Maple syrup can also be used for a variety of uses, including: biscuits, chicken, fresh donuts, fried dough, fritters, ice cream, hot cereal, and fresh fruit (especially grapefruit). It is also used as sweetener for applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, breads, fudge and other candy, milkshakes, tea, coffee, and hot toddies.

Maple syrup and maple sugar were used during the American Civil War and by abolitionists in the years prior to the war because most cane sugar and molasses was produced by Southern slaves. During food rationing in World War II, people in the northeastern United States were encouraged to stretch their sugar rations by sweetening foods with maple syrup and maple sugar, and recipe books were printed to help housewives employ this alternate source.

In Quebec, New Brunswick, eastern Ontario, and New England, the process has become part of the culture. One tradition is going to sugar houses (cabanes sucre) in early spring for meals served with maple syrup. A typical offering is pancakes, baked beans and sausages, usually followed by a sugar on snow (“tire sur la neige” in Quebec), or sometimes by maple taffee in English Canada. Sugar on snow is thickened hot syrup poured onto fresh snow, and then eaten off sticks as it quickly cools. This thick maple syrup-based candy is occasionally served with yeast-risen doughnuts, sour dill pickles, and/or coffee.

Owing to the sugar maple tree’s predominance in southeastern Canada (where Europeans settled in what was to become Canada), its leaf has come to symbolize the country, and is depicted on its flag. Several U.S. states, including New York and Vermont, have the sugar maple as their state tree. A scene of sap collection is depicted on the Vermont state quarter as well as the tins of the Vermont Maple Sugar Makers’ Association, a non-governmental agricultural organization that works to protect the integrity and purity of Vermont maple products, and to promote its historic significance to the culture of Vermont.

Imitation maple syrup

In the United States, “Maple syrup” must be made entirely from maple sap (small amounts of substances such as salt may be added). “Maple-flavored” syrups contain maple, but also other (cheaper) ingredients. “Pancake syrup”, “waffle syrup”, “table syrup”, and similarly-named syrups are imitations, which are less expensive than real maple syrup. In these syrups, the primary ingredient is most often high fructose corn syrup flavored with sotolon, having no genuine maple content. They are usually thickened far beyond the viscosity of real maple syrup. U.S. labeling laws prohibit these products from having “maple” in their names.

The fenugreek seed, a spice, can be prepared to have a maple syrup-like flavor, and is used to make a very strong commercial flavoring that is similar to maple syrup, but much less expensive; Mapleine is an example of this.[citation needed] Smells from a Frutarom fenugreek processing factory produced a maple syrup-like odor that occasionally covered New York City starting in 2005, being identified in 2009 as coming from a Hudson County Frutarom factory.

Qubcois sometimes refer to imitation maple syrup as sirop de poteau (“pole syrup”), a joke referring to the syrup as having been made by tapping telephone poles.

In 1905, Crescent Foods Inc. created the imitation maple flavoring called Mapleine. Bought out by McCormick spices, it still distributes “Crescent Mapleine” from limited production runs.

In Australia and South Africa, imitation maple syrup is sold as “Maple flavoured syrup”.[citation needed]

Identification of maple trees

Maple trees most commonly tapped for sap collection are Sugar Maple, Black Maple, Red Maple, and Silver Maple. These maple trees are common in Eastern Canada and the Northeast United States. The Sugar Maple and Black Maple provide the highest sugar content, and therefore are ideal for a better maple syrup yield and shorter boiling times. Quicker boiling often makes for a higher grade syrup. The bark on the Sugar Maple is dark gray to brown and has developed vertical grooves and ridges, often broken up by plates of bark. The leaf is rounded at the base, extending to generally 5 lobes without fine teeth (compared to Red and Silver Maples). The color is bright green, with a paler green underside. Sugar Maple fruit has seeds joined in a straight line, while the wings are separated by approximately 60 degrees. Each winged seed is about 1 inch (25 mm) long and matures in the fall.

See also

Food portal

Agave nectar

Birch syrup

Hickory syrup

Palm syrup

Plant sap

Rubber tapping

Sweet sorghum

Syrup

Yacon syrup

References

^ http://www.canadianmaplesyrup.com/maplehistory.html

^ http://www.boston.com/news/local/vermont/articles/2009/08/17/new_maple_tap_developers_foresee_a_sweet_season/

^ http://www.nass.usda.gov/nh/mapleconf2005.pdf

^ Johnston, David (2009-03-01). “Producers fear consumers will sour on maple syrup”. Montreal Gazette (Canwest). http://www.montrealgazette.com/Producers+fear+consumers+will+sour+maple+syrup/1334062/story.html. Retrieved 2009-03-01. 

^
^
^ Ontario Maple Syrup Producers Association

^ E.g., 21 CFR 168.140 (USA).

^ E.g., 21 CFR 168.180 (USA).

^ 21 CFR 168.140(a), 168.180(c).

^ MacInnis, Craig (July 6, 2008). “Not just for breakfast anymore”. The Ottawa Citizen. http://www.canada.com/ottawacitizen/news/life/story.html?id=600c9b51-d198-4796-acfe-464b8cdb8fe3. 

^ HistoryLink Essay: Crescent Manufacturing Company

^ Identification of Maple Trees

External links

Wikimedia Commons has media related to: Maple syrup

Wikibooks Cookbook has a recipe/module on

Maple syrup

The Canadian Encyclopedia: Maple Sugar Industry

Statistics by State (U.S. Department of Agriculture, June 2005).

Taste and nutrition:

Nutritional Information

Maple Sugar Sweetness Scale

Production:

“North American Maple Syrup Producers Manual” (1st edition), edited by Melvin R. Koelling and Randall B. Heiligmann, Ohio State University Extension (Bulletin 856), 1996. (archived at Internet Archive#Wayback Machine) “The Bible” of maple syrup production.

“Maple Syrup Quality Control Manual” by Kathryn Hopkins, University of Maine Cooperative Extension (Bulletin 7038)

Categories: Breakfast foods | Canadian cuisine | Food made from maple | New England cuisine | Quebec cuisine | Vermont cuisine | Syrup | Aboriginal cuisine in CanadaHidden categories: Articles needing additional references from January 2008 | All articles needing additional references | All articles with unsourced statements | Articles with unsourced statements from December 2008 | Articles with unsourced statements from June 2009 | Articles with unsourced statements from August 2009

Mike McMillan DB/PR #5 Highlight 09 Mendocino JC

Mike McMillan Sophmore Mendocino JC Ashland University Commit 2010 Class HT:5’11″ WT:195 Hometown:Hagerstown,MD Mid-Empire Champions State Center Bowl All Mid-Empire Conf.CB Defensive Back of The Year
Video Rating: 0 / 5

Father J. Glenn Murray, SJ, speaks on “Liturgy, The Expression of Who We Are as Sons and Daughters of God.” His lecture includes the changes for Mass in the New Roman Missal. Filmed at Our Lady of Lourdes Catholic Church in Dunedin, Florida. Father Murray has aa Master’s Degree in Divinity with a concentration in Liturgy and a Doctor of Ministry degree with a concentration in Liturgy. From 1989 until June of 2007, Father Murray worked for the Diocese of Cleveland in the Office of Pastoral Liturgy, serving as its director from 1995. He has taught at the Jesuit School of Theology in Berkeley as well as Saint Mary’s Seminary and University in Cleveland, Ohio. He lectures widely in the areas of Liturgy and Culture. His memberships include the North American Academy of Liturgy, The Catholic Association of Liturgy and the Jungmann Society, an international organization of Jesuits working in the liturgy and allied fields. This video is available for a short time from Good News Studios at gnm.org
Video Rating: 4 / 5

Complete List of Anesthesiology Assistant Programs

Anesthesiolgy Assistant Education Resource Guide

List of Anesthesiology Assistant Schools & Programs

During my reseach as a prospective PA student, I stumbled through various information resources attempting to find a concise list of programs and the respective deadlines for application submission. This site is a collection of ALL Accredited Anesthesiology Assistant programs throughout the United States.

“5″ educational programs for Anesthesiologist Assistants
For complete details of schools, web address’s, and contact information,…click HERE

AA Profession Profile

Anesthesiologist assistants (AAs) are highly educated allied health professionals who work under the direction of an anesthesiologist to help implement the anesthetic plan as prescribed by the anesthesiologist.

AAs work exclusively within the Anesthesia Care Team environment as described by the American Society of Anesthesiologists.

AAs are trained through masters degree professional programs in the delivery and maintenance of quality anesthesia care as well as advanced patient monitoring techniques. Practicing independently or in a primary care setting is NOT included in the AAs scope of practice. AAs usually practice in a hospital setting which uses the Anesthesia Care Team approach and are always supervised by anesthesiologists.

The profession maintains a typical work week with options for on-call, evening or weekend assignments. Salaries, scope of practice and job descriptions are identical to certified registered nurse anesthetists when working within the Anesthesia Care Team. Starting salaries vary by region but typically range from 5,000 – 0,000.

The Anesthesia Care Team, anesthesia care personally performed or medically directed by an anesthesiologist constitutes the practice of medicine. Certain aspects of anesthesia care may be delegated to other properly trained and credentialed professionals. These professionals, medically directed by the anesthesiologist, comprise the Anesthesia Care Team.

The Care Team statement (last amended on October 18, 2006) says, “Such delegation and direction should be specifically defined by the anesthesiologist director of the Anesthesia Care Team and approved by the hospital medical staff. Although selected functions of overall anesthesia care may be delegated to appropriate members of the Anesthesia Care Team, responsibility and direction of the Anesthesia Care Team rests with the anesthesiologist.”

Members of the medically directed anesthesia care team may include anesthesiology residents as well as non-physicians such as anesthesiologist assistants and nurse anesthetists.

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Quick Facts

1. Who are Anesthesiologist Assistants (AAs)?

Anesthesiologist Assistants (AAs) are highly skilled health professionals who work under the direction of licensed anesthesiologists to implement anesthesia care plans.  AAs work exclusively within the anesthesia care team environment as described by the American Society of Anesthesiologists (ASA).  All AAs possess a premedical background, a baccalaureate degree, and also complete a comprehensive didactic and clinical program at the graduate school level.  AAs are trained extensively in the delivery and maintenance of quality anesthesia care as well as advanced patient monitoring techniques.  The goal of AA education is to guide the transformation of qualified student applicants into competent health care practitioners who aspire to practice in the anesthesia care team.

Anesthesiologist Assistants and certified registered nurse anesthetists are both defined as “non-physician anesthetists” within the Centers for Medicare & Medicaid Services section of the Code of Federal Regulations.

2. What is the origin of the Anesthesiologist Assistant profession?

In the 1960s, three anesthesiologists, Joachim S. Gravenstein, John E. Steinhaus, and Perry P. Volpitto, were concerned with the shortage of anesthesiologists in the country.  These academic department chairs analyzed the spectrum of tasks required during anesthesia care.   The tasks were individually evaluated based on the level of professional responsibility, required education and necessary technical skill.   The result of this anesthesia workforce analysis was to introduce the concept of team care and to define a new mid-level anesthesia practitioner linked to a supervising anesthesiologist.   This new professional – the Anesthesiologist Assistant or AA – had the potential to at least partially alleviate the shortage of anesthesiologists.

The new type of anesthetist would function in the same role as the nurse anesthetist under anesthesiologist direction.   An innovative educational paradigm for anesthetists was created that built on a pre-med background during college and led to a Master’s degree.   This pathway placed AAs on an anesthesia “career ladder.”  Some AAs have leveraged their premed background, Master’s degree and clinical experience to successfully apply to medical school.   A few have returned to anesthesia to become the physician leader of the care team that launched their professional career.

The chairmen’s vision became reality in 1969 when the first AA training programs began accepting students at Emory University in Atlanta, Georgia, and at Case Western Reserve University in Cleveland, Ohio.

3. What are the differences between AAs and Physician Assistants?

Although AAs and physician assistants (PAs) both function as physician extenders, they do not perform the same functions.  Each has its own separate educational curriculum, standards for accreditation, and its own agency for certification.  PAs receive a generalist education and may practice in many different fields under the supervision of a physician who is qualified and credentialed in that field.

An AA may not practice outside of the field of anesthesia or apart from the supervision of an anesthesiologist.  An AA may not practice as a physician’s assistant unless the AA has also completed a PA training program and passed the National Commission for the Certification of Physician Assistants (NCCPA) exam.

Likewise a PA may not identify him- or herself as an AA unless he or she has completed an accredited AA program and passed the National Commission for the Certification of Anesthesiologist Assistants (NCCAA) exam.  If also certified as an AA, such a dual-credentialed PA would be required to practice as an anesthetist only as an extender for an anesthesiologist and could not provide anesthesia care at the direction of a physician of any other specialty. 4. Education In order to be admitted to an AA program, the applicant must have achieved a bachelor’s degree with prescribed prerequisites typical of premedical course work.  Specific requirements include general and organic chemistry, advanced college math, general and advanced biology, and physics.  Applicants must then take either the (MCAT) or the (GRE).  Although many applicants who are from allied health backgrounds such as respiratory therapy and emergency medical technology may have years of clinical experience, a clinical background is not an absolute requirement.  Nurses who meet the premed coursework prerequisites have been admitted to AA programs. AA training programs must include a minimum of 24 months in a Master’s level program accredited by the Commission for the Accreditation of Allied Health Educational Programs (CAAHEP).  The programs must be based at, or in collaboration with, a university that has a medical school and academic anesthesiologist physician faculty.  Each AA program must have at least one director that is a licensed, board-certified anesthesiologist.  Main clinical sites must be academic medical centers.  An average of 600 hours of classroom/laboratory education, 2600 hours of clinical anesthesia education, and more than 600 anesthetics administered, including all types of surgery, are typically required to successfully complete AA training. Upon completion of an accredited AA program, a student may become certified by passing the NCCAA examination.  The examination is administered and scored by the National Board of Medical Examiners as part of services contracted to NCCAA.  Performance information for test items and the overall exam are provided by NBME.  NCCAA uses this data to set the passing score and provides notification of certification. NCCAA awards a time-limited certificate to each candidate who successfully completes the Certifying Examination.

To re-certify, an AA must complete 40 hours of CME every two years and register the activities with NCCAA.  Additionally, AAs must take the Continuing Demonstration of Qualification Exam every six years. Visit us for the complete scoop. Jump start your career in the Health Care field.

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