About Kalpana chawla

KALPANA CHAWLA (PH.D.)
NASA ASTRONAUT

PERSONAL DATA: Born in Karnal, India. Died on February 1, 2003 over the southern United States when Space Shuttle Columbia and the crew perished during entry, 16 minutes prior to scheduled landing. She is survived by her husband. Kalpana Chawla enjoyed flying, hiking, back-packing, and reading. She held a Certificated Flight Instructor's license with airplane and glider ratings, Commercial Pilot's licenses for single- and multi-engine land and seaplanes, and Gliders, and instrument rating for airplanes. She enjoyed flying aerobatics and tail-wheel airplanes.

EDUCATION: Graduated from Tagore School, Karnal, India, in 1976. Bachelor of Science degree in aeronautical engineering from Punjab Engineering College, India, 1982. Master of science degree in aerospace engineering from University of Texas, 1984. Doctorate of philosophy in aerospace engineering from University of Colorado, 1988.

AWARDS: Posthumously awarded the Congressional Space Medal of Honor, the NASA Space Flight Medal, and the NASA Distinguished Service Medal.

EXPERIENCE: In 1988, Kalpana Chawla started work at NASA Ames Research Center in the area of powered-lift computational fluid dynamics. Her research concentrated on simulation of complex air flows encountered around aircraft such as the Harrier in "ground-effect." Following completion of this project she supported research in mapping of flow solvers to parallel computers, and testing of these solvers by carrying out powered lift computations. In 1993 Kalpana Chawla joined Overset Methods Inc., Los Altos, California, as Vice President and Research Scientist to form a team with other researchers specializing in simulation of moving multiple body problems. She was responsible for development and implementation of efficient techniques to perform aerodynamic optimization. Results of various projects that Kalpana Chawla participated in are documented in technical conference papers and journals.

NASA EXPERIENCE: Selected by NASA in December 1994, Kalpana Chawla reported to the Johnson Space Center in March 1995 as an astronaut candidate in the 15th Group of Astronauts. After completing a year of training and evaluation, she was assigned as crew representative to work technical issues for the Astronaut Office EVA/Robotics and Computer Branches. Her assignments included work on development of Robotic Situational Awareness Displays and testing space shuttle control software in the Shuttle Avionics Integration Laboratory. In November, 1996, Kalpana Chawla was assigned as mission specialist and prime robotic arm operator on STS-87. In January 1998, she was assigned as crew representative for shuttle and station flight crew equipment, and subsequently served as lead for Astronaut Office's Crew Systems and Habitability section. She flew on STS-87 (1997) and STS-107 (2003), logging 30 days, 14 hours and 54 minutes in space.

SPACE FLIGHT EXPERIENCE: STS-87 Columbia (November 19 to December 5, 1997). STS-87 was the fourth U.S Microgravity Payload flight and focused on experiments designed to study how the weightless environment of space affects various physical processes, and on observations of the Sun's outer atmospheric layers. Two members of the crew performed an EVA (spacewalk) which featured the manual capture of a Spartan satellite, in addition to testing EVA tools and procedures for future Space Station assembly. STS-87 made 252 orbits of the Earth, traveling 6.5 million miles in 376 hours and 34 minutes.

STS-107 Columbia (January 16 to February 1, 2003). The 16-day flight was a dedicated science and research mission. Working 24 hours a day, in two alternating shifts, the crew successfully conducted approximately 80 experiments. The STS-107 mission ended abruptly on February 1, 2003 when Space Shuttle Columbia and the crew perished during entry, 16 minutes prior to scheduled landing.

MAY 2004

Food adulteration

Food adulteration

The Columbia Encyclopedia, Sixth Edition | Date: 2008

Food adulteration act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. The Greek and Roman classics contain allusions to wine makers and dealers who colored and flavored their wine. In England as early as the 13th cent., bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in the 18th and early 19th cent., coffee, tea, and cocoa were placed under protection laws by Parliament, passed not so much in the interest of the consumer as to keep up internal revenues. About the middle of the 19th cent. Chemical and micros copal knowledge had reached the stage that food substances could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer. In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of enforcement, remained largely ineffective until 1872, when administrative officials were appointed and penalties for violation provided. In the United States the federal Food and Drug Act of 1906 was the result of a long and stormy campaign led by Dr. Harvey Washington Wiley . This law defined food adulteration and the misbranding of products; it provided regulations covering the interstate movement of food and penalties for violations. The act was superseded in 1938 by the more rigorous Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept. of Health and Human Services). It is charged with enforcing truthful and informative labeling of essential commodities, maintaining staff laboratories, and formulating definitions and standards promoting fair dealing in the interests of the consumer. The 1938 act broadened the definitions of adulteration, misbranding, and lack of informative labeling; it provided for factory inspections; and it increased the penalties for violations. It was amended in 1958 and 1962 to define and regulate food additives and food coloring. Imported goods that violate the provisions of the act may be denied admittance to the United States and if not removed within a given time may be destroyed. The federal law controls traffic from one state to another and is supplemented by local regulations that require food handlers to be licensed, thereby discouraging the spread of disease; it provides for the inspection by health officers of meat and other foods, of restaurants, and of dairies and cold storage methods. Food may be poisonous for reasons other than deliberate adulteration; see botulism , food poisoning .

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