Two Gallants are Callous Men essays

Two Gallants are Callous Men essays Try not to let the title fool you. Two Gallants, written by James Joyce, is a short story centered around two callous men. One, Corley, is an older man of some rudeness and has a taste for womanizing. The other is a self-conscience, older man of some weight, named Lenehan. The story begins with a light approach, description of the evening weather and the illumined pearl lamps of the street. All of Joyces stories found in the work, The Dubliners, have a poetic quality that makes the simplest of remarks, beautiful. This story in particular has the evident use of eloquent and flowing language but, in keeping with Joyces style, is used to mask the perverse subject matter. Underneath the language and examining the adolescent drives in two grown, callous men, is where the real story lies. As told by Joyce, Corley is an entertaining man who gives the reader pause as pertaining to his adolescent treatment of women. As read by a careful eye, Corley seeks the company of well-to-do girls as a prize and pay off. Through the beginning of the story, he tells his companion, Lenehan, about his latest encounter and his eminent one as well. Often referred to, is the question, as Lenehan puts it, Corley I suppose youll be able to pull it off alright?(31), this referring to Corleys congress with the girl. Lenehans interest stretches to the point where he wishes permission to see the girl up close, by walking by the two as a stranger, and even follow the two. This voyeurism displays as evidence of perverse subject matter in the piece. The title is meant as an obvious joke because the two characters are as far from gallants as horses are from dogs. This show of cynicism reflects throughout the story not only the conversations between the main characters but also in Joyces prose. Corley begins his journey as a night walk with his girl, depart ...

Freeze Drying and How it Works

Freeze Drying and How it Works The basic process of freeze drying food was known to the ancient Peruvian Incas of the Andes. Freeze-drying, or lyophilization, is the sublimation/removal of water content from frozen food. The dehydration occurs under a vacuum, with the plant/animal product solidly frozen during the process. Shrinkage is eliminated or minimized, and a near-perfect preservation results. Freeze-dried food lasts longer than other preserved food and is very light, which makes it perfect for space travel. The Incas stored their potatoes and other food crops on the mountain heights above Machu Picchu. The cold mountain temperatures froze the food and the water inside slowly vaporized under the low air pressure of the high altitudes. During World War II, the freeze-dried process was developed commercially when it was used to preserve blood plasma and penicillin. Freeze drying requires the use of a special machine called a freeze dryer, which has a large chamber for freezing and a vacuum pump for removing moisture. Over 400 different types of freeze-dried foods have been commercially produced since the 1960s. Two bad candidates for freeze drying are lettuce and watermelon because they have too high a water content and freeze dry poorly. Freeze-dried coffee is the best-known freeze-dried product. The Freeze-Dryer Special thanks goes to Thomas A. Jennings, PhD, author of  for his reply to the question, Who invented the first freeze-dryer?   Lyophilization - Introduction and Basic Principles, There is no real invention of a freeze-dryer. It appears to have evolved with time from a laboratory instrument that was referred to by Benedict and Manning (1905) as a chemical pump. Shackell took the basic design of Benedict and Manning and used an electrically driven vacuum pump instead of the displacement of the air with ethyl ether to produce the necessary vacuum. It was Shackell who first realized that the material had to be frozen before commencing the drying process - hence freeze-drying. The literature does not readily reveal the person who first called the equipment used to conduct this form of drying a freeze-dryer. For more information on freeze-drying or lyophilization, one is referred to my book Lyophilization -  Introduction and Basic Principles or to the INSIGHTs that appear on our website. Thomas A. Jennings - Phase Technologies, Inc. Dr. Jennings company has developed a number of instruments that are directly applicable to the lyophilization process, including their patented D2 and DTA thermal analysis instrument. Freeze-Dried Trivia Freeze-dried  coffee  was first produced in 1938, and lead to the development of powdered food products. Nestle company invented freeze-dried coffee, after being asked by Brazil to help find a solution to their coffee surpluses. Nestles own freeze-dried coffee product was called Nescafe, and was first introduced in Switzerland. Tasters Choice Coffee, another very famous freeze-dried manufactured product, derives from a patent issued to James Mercer. From 1966 to 1971, Mercer was chief development engineer for Hills Brothers Coffee Inc. in San Francisco. During this five-year period, he was responsible for developing a continuous freeze drying capability for Hills Brothers, for which he was granted 47 U.S. and foreign patents. How Freeze Drying Works According to  Oregon Freeze Dry, the purpose of freeze drying is to remove a solvent (usually water) from dissolved or dispersed solids. Freeze drying is the  method for preserving materials which are unstable in solution. In addition, freeze drying can be used to separate and recover volatile substances, and to purify materials. The fundamental process steps are: Freezing: The product is frozen. This provides a necessary condition for low-temperature drying.Vacuum: After freezing, the product is placed under vacuum. This enables the frozen solvent in the product to vaporize without passing through the liquid phase, a process known as sublimation.Heat: Heat is applied to the frozen product to accelerate sublimation.Condensation: Low-temperature condenser plates remove the vaporized solvent from the vacuum chamber by converting it back to a solid. This completes the separation process. Applications of Freeze-Dried Fruits in Confectionery Products In freeze drying, moisture sublimes directly from the solid state to vapor, thus producing a product with controllable moisture, no need for cooking or refrigeration, and natural flavor and color.