SGA promotes College mission statement

first_imgLove one another. Celebrate diversity. Extend hospitality. Strive for unity. These are the four guiding principles of the Saint Mary’s College Mission Statement, values that students and faculty will have the opportunity to thoroughly reflect on this week. Junior Silvia Cuevas, mission commissioner for Saint Mary’s Student Government Association (SGA), said the Mission Council has set up displays in the Student Center atrium and the Cushwa-Leighton library to remind the Saint Mary’s community of the College’s mission in education, faith and service.  Students can sign their names on a sheet next to the displays, affirming their support of the mission statement. “The Mission Council and myself thought it was important to promote the mission statement, especially toward students, to know what we stand for and what we believe,” Cuevas said. “We are given the mission statement freshman year, but we tend to forget about it.”  Students may be unaware that the core values of the mission statement are all around them as they hurry to class each day, Cuevas said. “All of the banners [on the light poles] promote this year’s core values,” Cuevas said. “Each banner has one of the four different values of either ‘love one another,’ ‘celebrate diversity,’ ‘extend hospitality’ or ‘strive for unity.’” Cuevas said she hopes this week’s new displays around campus will help get students and faculty interested in continuing the College’s mission. “The two displays each have a poster of the French cross with the mission statement and our core values, along with sheets for students to sign their names,” Cuevas said. “There are also booklets and bookmarks for students to take.” The displays are not the only way students can reflect on the College’s mission statement, Cuevas said.  “When I look around, our girls are always doing something, they are always on their feet,” Cuevas said. “Whether it’s with their clubs or in the community, they are always promoting the core values even if they don’t know it.” Cuevas said she hopes the initiative will extend to other aspects of Saint Mary’s life. “I hope this project will be expanded in the future and in a way where we can promote the mission at our events around campus,” she said. “I also hope that for those who work in the community and are a part of clubs will keep the mission in mind as they do these activities.”last_img read more

Peach-firming dip

first_imgTest peaches stayed firmer longer”Peaches normally don’t stay in storage for more than two weeks.But we kept our test peaches in storage longer,” Prussia said.”After 21 days of storage, we saw a definite difference as thetreated peaches remained firmer.”Adding the salt solution wouldn’t be hard for growers. Theynormally have hydrocoolers in their packing houses to cool thepeaches with water, Prussia said.”However, we would need to make sure the salt solution does notharm the hydrocooling equipment over time,” he said.Another glitch the researchers are working out is the slightaftertaste the solution leaves behind. Using a taste panel, thescientists found that it “slightly changes” the taste of thepeaches. Surviving shipping”They have to be sure their product can survive shipping,” hesaid, “because when a shipment reaches its destination, a sampleis pulled and if the peaches are too soft, the whole load can berejected.”Working with visiting scientist Grzegorz Lysiak of theAgricultural University in Poznan, Poland, Prussia and UGAagricultural economist Wojciech Florkowski applied a methodcurrently used on apples.”We dipped half a batch of peaches in a 1-percent calciumchloride solution for half an hour. The other half we leftuntouched,” Prussia said.He says the solution is similar to what is used for addingchlorine to swimming pools. “Table salt is sodium chloride, andthis is calcium chloride,” he said.The test peaches were then put through storage and shippingconditions. Working to remove aftertaste”It was a slight change,” Prussia said. “But it was enough of achange that our taste panel detected it.” The research team isnow working to modify the salt solution.”We have to do more research to see if we can lower theconcentration of the solution so the taste isn’t affected and(growers) still get the benefits,” he said.The scientists are also looking into an alternative to dippingthe peaches in the packing houses.”We’d like to try spraying the peach trees while they’re growing,either once a week or once every two weeks,” Prussia said. “Thisway the calcium would get into the peaches as they grow.”He says this method is used now on other crops with no aftertasteeffects.A postharvest specialist, Prussia says peaches could be allowedto ripen longer on the trees if they weren’t too soft to ship.Staying longer on the trees would make peaches sweeter.Prussia hopes spraying the salt solution onto the peach treeswill be the answer to this dilemma.”It would be great if the peaches could be left on the treeslonger to develop full flavor, still ship well and arrive tastingbetter for consumers,” he said.The researchers are now sharing their findings with the GeorgiaAgricultural Commission for Peaches, which partially funded thefirst stage of the project.center_img By Sharon OmahenUniversity of GeorgiaUniversity of Georgia researchers have developed a solution thatcould help prolong the shelf life of fresh peaches.Peach growers have to pick peaches earlier than ideal so theydon’t perish en route from the orchards to retail stores.”Growers pick peaches when they reach what’s called the ‘marketmature’ stage,” said Stan Prussia, an engineer in the biologicaland agricultural engineering department with the UGA College ofAgricultural and Environmental Sciences.last_img read more