The Emory library is known as Robert W. Woodruff Library, and it is located on Emory’s campus, 540 Asbury Circle Emory University Atlanta, GA 30322-2870 USA. The library was founded in 1982 for advanced research. The name comes from Robert Winship Woodruff who is a “philanthropist and former CEO of The Coca-Cola Company”. “The library supports the teaching, learning and research missions of four institutions of higher education” (About Our Library). The cost of building Woodruff Library was around $7,000,000. While the library is located on Emory’s campus it can be accessed by the general public as long as proper identification is presented at the time of the visit.
The library is composed of 11 floors. There is a coffee shop is located on the lowest floor, so this floor is the noisiest floor. There are small couches and seats located near the coffee shop so students can just sit and talk, or relax. The rest of the floor is divided up into different sections. There are about 10 sections each with 4 chairs that are sectioned off by using a white board to divide up the space, so that students can form small study groups. Each white board has dry erase markers, and erasers. Most of the study groups that were on these floors were either discussing math or some form of science. Towards the back there is a section where anyone can practice an upcoming presentation that they have. The area includes monitors where pictures, powerpoints, prezis, or any other visual presentations. The area also includes cameras so that you can record your presentation, and observe if you need to make any changes to your presentation style. You can also adjust the volume and lighting of the place to your preference. On this floor there is also a wide range of different governmental documents that can be checked out. There are government maps, censuses, and different books on the deparments.
From the 2nd- 3rd floor study groups continue to form, however there are less people on
this floor. It is important to keep in mind that as you go up each floor is quieter. The official quiet floors are floors 3, 4, 5 & 8. Starting on the 4th floor “the stacks” start to appear. The 4th-10th floor are known as the towers, because these floors contain an endless amount of books. The 4th-10th floor are referred to as the stacks because of all the stacks of books. Most floors contain the technology based bookshelves which separate once you press the buttons to access a specific shelve. Some of the floors still have normal bookshelves but they are being updated to the newer bookshelves. These floors also have small cubicles located on the left and right sides of the floor. Some of the cubicles have locks to put stuff away because they can be rented for a semester. Not many people use the cubicles. There are about 20 cubicles on each floor and only 3 were occupied.
On the third floor there is an area where different exhibits are put on display. Every couple of months different art works, artifacts, historical images are displayed. It is like a small museum.The 11th floor is known as the special floor because it includes original text, artifacts, and images. The only way to access the floor is if someone’s professor puts something on hold. Once someone goes up they are required to leave everything at the front desk, they can only take is their phones to take pictures. No pens, notebooks, book bags, or other materials are allowed to insure that none of the artifacts get damaged. The students are provided with specific papers and pencils to write notes. You are then given a certain amount of time to analyze the book or artifact. This floor is also popular because from the window a view of the city can be observed.
While the Woodruff Library is the main library, there are two other sub libraries. One is the
media library which part of the 4th floor. The floor is full of computers, video cassettes, record players, and DVDs to observe various different types of media. There are also DVDs and records that can be checked out. The media library can be accessed directly from the main library. Part of this floor is Emory Center for Digital Scholarship Center. In the Digital Scholarship Center you can edit or work on films, create advertisement poster and flyers.
The Candler Library is another small library, it appears to be luxurious because it contains shiny wood book shelves, greek statues, small replicas of different places, leather couches, and designs engraved all across the top of the walls. The library is full of current and past newspapers, and periodicals. Long glossy tables are located in a room of library the which is where most of the students sit to study. Out of the 15 people that were there not one of them had a newspaper. This library also has its separate entrance so it can be accessed from the outside. From the outside you can observe the bridge that connects both libraries together.
Since most students go to the libraries in a group of 3 or four, they usually stay on the first
floor to study and eat snacks. No food is allowed in the library after the fourth floor. On the quiet floors 4-10 no one is really there, only about 3 people were on each floor. The students were either studying or using their headphones and looking out the window. Also no one really uses the technology that is provided by the library. Everyone using a computer either has their own or just uses a computer to locate a book in the library. This evidence greatly supports Khan’s argument when describing the usefulness of libraries, in which he states that a “[s]tudent mostly [visits a] library for reading books, preparation of assignment and consume spare time” (Khan). This is very true because during my observation no one took a book from the library, and no one really used the technological devices that are provided.
Khan, Nasrullah, et al. “Usefulness Of Library Resources Utilization By B.Ed. Students In Private Sector Universities In Khyberpahtoonkhwa, Pakistan.” Language In India 15.8 (2015): 223-232. Communication & Mass Media Complete. Web. 20 Feb. 2016.
“About Our Library.” Robert W. Woodruff Library. Atlanta University Center, n.d. Web. 07 Mar. 2016. <http://www.auctr.edu/about/overview/about-our-library/>.
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The bottles were discovered by divers in 2010 in the wreck of a two-masted Scandinavian schooner
between Sweden and Finland
It has an aroma of spice, a sweet fruity
body and leaves a tingle on the tongue – but this is no ordinary bottle of
bubbly.
For 170 years, 14 cases of champagne have lain at the bottom of the Baltic
Sea, the cargo of a ship wrecked off the coast of
Finland.
Remarkably, experts last night pronounced that it had an excellent taste – and had even kept
some of its fizz.
Publishing the first analysis of what is thought to be the world’s
oldest and most expensive champagne, the scientists said:
‘After 170 years of deep sea aging in close-to-perfect conditions,
these sleeping champagne bottles awoke to tell us a chapter of the story of winemaking.’
The champagne – made by the ancient French chateux of Veuve
Clicquot Ponsardin, Heidsieck, and Juglar – is worth up to £22,
000 a bottle, and some has already been auctioned off.
The bottles were hauled up from a wrecked schooner five years ago.
The labels had long washed off, but markings on the
corks linked them back to their original makers in northern France.
And, to the surprise of all, the wine still tastes wonderful.
Being 150 feet below the surface seems to have provided perfect conditions for aging wine.
Half of the 168 bottles had leaked – but the rest are perfectly
drinkable, kept at a constant temperature of between 2 and
4 degrees C, in total darkness and at a high pressure.
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They even have kept some of their bubbles, said the
scientists, led by wine experts from the University of Reims,
who analysed one bottle of Veuve Clicquot and one
of Juglar – a maker which has since been renamed Jacquesson.
They were no labels on the bottles, raised from the sea in 2010,
off the coast of Finland by divers
Writing in the scientific journal the Proceedings of the National Academy of Sciences,
the scientists said: ‘Whereas no bubbles were observed upon pouring, a slight tingling effect was felt
upon tasting.’
When it came to aroma and taste, they were more forthcoming.
They wrote: ‘Upon swirling the wine in the glass to oxygenate it, the aroma
became far more pleasant, with the main aromas described as empyreumatic, grilled, spicy,
smoky, and leathery, together with fruity and floral notes.’
They said that the most surprising finding was the level of sugar in the champagne.
Champagne experts tried the 200-year-old bottle in 2010 and were surprised at the
quality of the wine
Most modern champagnes contain very little added sugar, and never more than 50 grams per litre.
But these bottles contained 150 grams per litre,
indicating they were destined for a market with a sweet tooth.
However, although historians originally thought the
bottles were on their way to Russia, the
scientists said they were more likely to be headed for Germany.
They wrote: ‘From the location of the
shipwreck, one is naturally tempted to suggest that the champagne bottles from the Baltic Sea were being shipped to Russia.
‘However, the dosage usually practiced by Veuve Clicquot Ponsardin for
Russia in the middle of the 19th century was considerably higher, with levels
approaching 300 g/L, and thus warranting the creation of a specific category of champagne known as
Champagne à la Russe.
Before the discovery of the underwater cellar, the oldest drinkable champagne in existence
was thought to be an 1825 vintage which is still in the cellar of the Perrier-Jouet house
‘According to archives, a dosage of around 150 g/L was desired by
the French and the German markets, while British and Americans preferred a lower sugar content of
22-66 g/L.’
TASTING NOTES OF CHAMPAGNE
Fourteen cases of the world’s oldest champagne,
created by ancient chateaux Veuve Clicquot,
Heidsieck and Juglar.
Vintage: 1830s or 1840s
Price: Up to £22,000 a bottle at auction
Aroma: ‘Spicy’, ‘grilled’, ‘smoky’ and ‘leathery’.
Taste: Half the bottles taste of seawater – having leaked in the shipwreck – but the drinkable
bottles have remarkably kept their flavour. Fruity on the palate with subtle tones of oak; no bubbles but a slight tingling effect on the tongue;
high sugar content and low alcohol level.
Storage: Total darkness, constant temperature of 2-4C,
off the coast of Finland, 150 feet below the surface of the Baltic Sea.
Whatever the champagne’s intended location, the authors agreed on one thing –
the bottom of the ocean is a remarkably good place to store wine.
Before the discovery of the underwater cellar, the oldest drinkable champagne in existence was thought to be an 1825 vintage which
is still in the cellar of the Perrier-Jouet
house.
The ship the champagne was discovered on appeared to have been built in the early 1800s and to have been on a voyage
from Germany to Finland, a Russian province at the time.
The relative sweetness of the champagne has prompted speculation that it could have been destined for Russia, which then, as now, shunned the drier varieties.
According to the authors of the study, the merits of marine environments with still waters at stable temperatures
for wine preservation warrant further study.
The findings were published in the PNAS Online Early Edition.
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