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P R O S P E C T S OF R E P R O D U C I N G U S E F U L T R A N S P A R E N C I E S

D O N A L D K R O P F

The Committee on Visual Aids Exhibits and Teaching Aids is a t - tempting t o f i n d ou t t he extent of use of t he overhead pro jec tor and t r ans - parencies, and also attempting t o determine how t h i s committee can b e s t serve meat science teaching across the country. A survey form was sen t t o colleagues who a r e a c t i v e l y involved i n meat science teaching across the country and a l so t o scme who a r e i n industry and may have use f o r t h i s v i sua l a i d . p l i e s were received. Several of these were j o i n t r ep l i e s so about half of our group was represented i n t h i s survey. The f irst question asked was, "DO you use the overhead pro jec tor and transparencies i n meat science courses a t your in s t i t u t ion?" cated no. l imi ted use of it, while severa l people indicated t h a t they used it i n each one of t h e i r l ec tu re s . There was a wide range of react ion t o the use of t he overhead pro jec tor although most people were favorable t o i t s use. react ion from a f i n e colleague of mine was, "The overhead pro jec tor i s the most over sold piece of equipment ava i lab le today.'' This statement should be f o o d o r o u g h t and indicates t h a t t h i s teaching a id can be abused. Another individual s t a t e d t h a t the a r c h i t e c t designing t h e i r new animal science building in s i s t ed on closed c i r c u i t t e lev is ion , bu t there might not be enough money f o r overhead projectors . Another individual indicated a use of 35 mill imeter s l i d e s s ince he f e l t the reproduction was b e t t e r . The poin t was made by Charley Adams two years ago t h a t the usefulness of over- head transparencies i s that one can superimgose writ ing on top of the transparencies, bu t t h i s i s d i f f i c u l t o r impossible when using the 2x2 s l i d e s . Evidently the most common use of transparencies i s f o r t ab le s of data o r ou t l i nes of mater ia l made by the wax penci l . Several individuals a l s o indicated t h a t t h e i r only use w a s of thermofaxed copies of the mate- r i a l from t e x t books o r research papers.

One hundred and twelve questionnaires were sen t ou t and 54 re-

Forty-two people indicated yes and 1 2 ind i - Several who now use the overhead pro jec tor indicated only a

One

I n t e r e s t i n the overhead pro jec tor has increased tremendously a f t e r the repor t by C . H. Adams two years ago a t the Reciprocal Meat Con- ference. He sen t questionnaires t o 45 people; got 34 r ep l i e s and only 14 i n s t i t u t i o n s were using the overhead projector a t t h a t time i n meat science teaching. A good b i t of the increased i n t e r e s t may be a t t r i b u t e d t o Charley's f i n e presentat icn, and a l so possibly t o excel lent on-campus demon- s t r a t i o n s by representat ives of companies such as the 3 M Company.

The second question asked w a s regarding the source of transparen- c i e s . firms. The two commercial firms t h a t were l i s t e d a s sources of overhead transparencies were NASCO, F t . Atkinson, Wisconsin, and Hadden Films Inc., 614 S. 5 th S t r ee t , Louisvi l le , Kentucky. NASCO o f f e r s f o r s a l e a va r i e ty of transparencies most which w i l l be usefu l t o teaching of vocational

Only 5 i n s t i t u t i o n s a r e using transparencies made up by commercial

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agr icu l ture , general science, and botany i n high schools. However, they have some which n ight be of i n t e r e s t t o us , including one, common cuts of pork carcass (priced a t $6.75 f o r a base and 4 overlays) , common cuts of beef carcass (priced a t $6.75 f o r a base and 4 overlays) , c e l l d iv is ion (priced a t $8.00 f o r a base plus 8 overlays), the c e l l (priced a t $5.35 f o r a base and 4 overlays) , the s t ruc ture of DNA (priced a t $8.75 f o r a base and 8 overlays) , muscle ac t ion (priced a t $2.75 f o r a base plus 2 overlays) , and the nerve impulse (priced a t $5.45 f o r a base p lus 4 overlays) . cos t seems r a the r high. They o f f e r transparencies which cons is t of the base only with no overlays a t a cost of $1.25.

This

I have a l s o been i n touch with representatives of the 3 M Company, S t . Paul, Minnesota. They are wi l l ing t o look over and submit b ids on v i s u a l mater ia l which they would make in to transparencies. The cost , of course, would depend on how much a r t work needs t o be done by the 3 M people, the number of transparencies reproduced and the complexity of the t rans- parencies. A l o c a l representat ive of 3 M Company i n Topeka, Kansas, indicated t h a t he would reproduce simple base transparencies i n quan t i t i e s of 20 f o r roughly $2.00 each. This f igure should not be held as a binding f igu re on h i s p a r t however.

Thirty-nine facul ty people indicated t h a t they made some o r a l l of t h e i r own transparencies. Eight indicated t h a t transparencies were made up by graduate students o r by student undergraduate a s s i s t an t s , and 23 indi- cated t h a t a photo l ab o r some o ther service department on campus was pre- paring some or a l l of t h e i r transparencies. I a m not aware of costs on o ther campuses, bu t our photo lab a t Kansas S ta t e University indicated t h a t black and white transparencies would cost $2.00 each plus a photographic charge if the p ic tures were taken by t h e i r people. the cos t of a colored 8 x 10 inch transparency would be $11.00 f o r the t rans- parency plus $7.50 f o r the colored negative o r a t o t a l of $18.50. the charges for t h i s service vary considerably from campus t o campus.

They a l s o indicated t h a t

I a m sure

Twenty-one of our colleagues indicated a will ingness t o have t h e i r transparencies reproduced f o r o ther members of the Meat Science Association o r anyone e l se des i r ing them. Several of these were extremely modest about the general usefulness of t h e i r transparencies. Available t i t l e s of t r a n s - parencies which could be reproduced ranged as follows:

ROBERT G. KAUF'FMAN, Gross Muscle Anatomy of Ovine and Porcine, The Meat Qual i ty Machine.

ROBERT HENRICKSON, Histology of Muscle Fiber', Sarcomere, Fa t Deposits, Muscle Structure , Ske le ta l Outlines, The R i b Eye Showing Yfrbling and Texture, and Effec t of Freezing on Fiber Structure .

BOB RUST, Here tab i l i ty Estimates of Carcass and Other Traits, Measuring Length and Ehck Fat on Pork Carcasses, and the McKenzie Report on Re ta i l Food Store Meat Department Margins and P r o f i t s .

MAX JUDGE, m s c l e and Skeleton of Beef, Pork, Lamp, and Chicken i n the Standing Posi t ion.

JOHN SINK, The Kosher Stamp; Release, Storage and Ut i l i za t ion of Energy i n h s c l e ; Oxidation of Glucose, Krebs Cycle, Cytochrome System;

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Glycolysis (Anaerobic - I n Muscle) ; k l e c u l a r Structure of Glucose, Fructose, Ribose, Deoxribose; Molecular Structure of Amino Acids, h l e c u l a r Structure of Organic Bases; hblecular Structure of Nucleotides; Molecular Structure of Nucleic Acids; hblecular Structure of Lipids; Changes Occurring i n Muscle During a Single Twitch; Spectrum of Electro-magnetic Radiation; and Atomic and b l e c u l a r Structure of Hz,CHq, NH3MzO. Reading the Planimeter; Sarcomere (Relaxation t o Contraction) ; Chop Sausage Properly; Wholebody Counter; Sonoray; Li fe Begins a t 40; Muscle Fiber; Gross m s c l e Structure .

Forty individuals indicated t h a t they would be wil l ing t o pay 1 t o 2 do l l a r s f o r simple transparencies, and up t o $4 f o r multiple overlay transparencies. 4 do l l a r s f o r simple transparencies which might be usefu l to them, and up to $8.00 f o r multiple overlay transparencies. they would not be in te res ted i n purchasing transparencies which had been planned by the Visual Aids Committee and prepared by a commercial suppl ier .

Thirteen indicated they would be wi l l ing t o pay from 2 t o

Three people indicated that

Lastly, people surveyed were asked t o l i s t t i t l e s of subjects of some transparencies that they would l i k e to see prepared f o r t h e i r meat science teaching work. A l i s t of them follows:

ANIMAL EVALUATION

Use of $0 i n Animal Evaluation Carcass Reta i l Cut-Out Forms Use of the Sonoray Body Composition by Dilution Techniques Specif ic Gravity

ANIMAL PRODUCTION

Heretabi l i ty Estimates of Carcass and Production Tra i t s of

Causes of Bruise Losses Causes of Hide Damage

Swine (Cat t le Sheep)

BASIC SKILLS

Reading the Planimeter Measuring Length and Backfat on Pork Carcasses Carcass Measurements f o r Cat t le and Sheep Cutting Procedures Using the Backfat Probe Eviscerating Beef, Lamb, and Pork

BIOCHEMISTRY

Post lvlortem Changes i n Muscle Biochemical Pathways of Synthesis of Proteins, Glycogen,

Sequence of Biochemical Changes Ouring Rigor Muscle Contraction and Relaxation - Chemistry Chemical Structure o f Woglobin Fat Oxidation Sequence o f Reactions in Cured Meat Color Formation Effect of Ultimate Muscle pH on Structure , Physical and Chem- i c a l

Lipids, Etc.

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CHARACTERISTICS

Chemical Composition of Meat

COLOR

Meat Pigments (Fresh and Cured) Absorption Spectra of Meat Pigments Color Changes with Light, Temperature, and Contamination

Variables

COOKING

Summary of Cooking Recommendations

GRADING

Summary of h a 1 Grading Quality-Conformation Relationships V a t u r i t y kralua t ion

GROSS STRUCTURE OF MEAT ANIMAL

Skeleton of Beef, Lamb and Pork Location of Endocrine Glands Species Differences i n Musculature and Fat Deposition

HISTOLOGY AND ULTRA STRUCTURE

Histological Structure of Skele ta l , Cardiac and Smooth Muscle Ultra Structure of Muscle N s c l e Action (Sliding Filament Theory) Collagen Structure Effec t of Various Enzyme6 on Muscle Structure Effec t of Cooking on Muscle Histology Effec t of Aging on Muscle Histology

MICROBIOLOGY

Micro-Organisms Found In Meat and Meat Products Effects of Packaging, Temperature and Sani ta t ion on Growth

of Micro-Organisms

PACKIKG BUSINESS

Packing p l an t layout and design Administrative Organization of Meat Packing Companies Sources of Income and Expenditures i n Meat Companies Outline of Qual i ty Control Program Organization of Livestock and Meat Dis t r ibu t ion System i n

Plant Flow Chart and Production Sequence U.S.A.

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PROCESSING

Sausage Emulsion Structure Inspect ion Procedures Curing and Smoking of Meat Products

RETAILING

Procedures and Examples of Cutting Tests Common Cuts of Beef, Pork and Lamb Mechanics of Pricing Reta i l Cuts Merchandising Principles

MISCELLANEOUS

Nutr i t ive Value of Meat and Meat Products Sources and Uses of By-products L i f e Cycle of Trichinel la Sp i r a l i s Per Capita Meat Consumption

ADDITIONAL CCIMMERC IAL SOLRCES OF W-NSPARENCIES

1. Faust Sc ien t i f i c Supply Company, 5108 Gordon Avenue, Madison, Wisconsin 53716.

Subjects supplied :

A. Comparison of Light & Electron Microscopes 5 transparencies $5.75 t o t a l cost

B. The Cell 5 transparencies $5.75 t o t a l cost

C . Synthesis Pathways (glucose) 5 transparencies $5.75 t o t a l cost

D. Cel lular Respiration 4 transparencies $4.75 t o t a l cost

F. Electron Micrographs avai lable a s 10" x 12" transparencies @ $1.50 (Fl ight muscle - housefly).

2. Wards Natural Science E s t . Inc. , P. 0. Box 1712, Rochester, New York 14603.

Subjects supplied (also supply d i t t o masters) :

A. The Cel l

B. Genetics

C. DNA

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SOURCES OF OTRER VISUAL AIDS

1. Turtox Products, General Biological Supply House Inc. , 8200 S. Rape Avenue, Chicago, I l l i n o i s 60620 (Slides, Pictures, Charts, Live and Preserved Materials, and b d e l s of biologi- c a l material , including Trichinel la s p i r a l i s s l i des ) .

2 . Encyclopedia Britannica Films, Inc., 1150 Wilmette Avenue, Wilmette, I l l i n o i s . Biology and Chemistry f o r a l l Educa- t i o n a l l eve l s @I $60 t o $200.

3. b o d y I n s t i t u t e of Science, Educational Film Division, 11428 Santa hbnica Blvd., Los Angeles, Cal i fornia 90025. Biology f o r a l l Educational Levels @I $220.00.

DON KTNSWN: The next speaker on our program i s D r . Kenneth L. Turk formerly head of the Animal Science Department a t Cornell University and present ly In te rna t iona l Agricultural Development Chairman, Director a t Cornell University. Again, the biographical sketches a r e avai lable a t the r e a r of the room i n the event t h a t you d idn ' t obtain one and it gives me g rea t pleasure t o present t o you a t t h i s time D r . Turk speaking on the topic of "Foreign Assignment Opportunities i n the Meat Industry. D r . Turk.

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