a
i )
3
J
ow
11
Planning events
The Nursing Department at Luz-
erne County Community College has
recently been notified by the
National League of Nursing (NLN)
that its two-year associate degree
nursing program has been reaccre-
dited for another eight year period
to 1993.
To add icing to the cake, the NLN
has also informed Ruth Seeherman,
director of the LCCC nursing pro-
gram, that the report which was
submitted for the accreditation
review be used as a model report
for other colleges and universities
seeking accreditation or reaccredi-
tation.
The nursing program at Luzerne
County Community Colege, which is
currently in its second decade of
operation, has graduated approxi-
mately 800 students since its incep-
tion in 1973. Of those 800 graduates
from the two year associate degree
program, only six have not passed
the State Certification test for regis-
tered nurses, with three never
taking the examination.
The 1985 nursing graduating class
continued this fine record with 96
percent of the class successfully
passing the State Board Exam and
unheard of ‘“‘perfect’’ score.
The accreditation review process
included a review by an NLN Coun-
cil which was comprised of spe-
cially selected directors of nursing
programs throughout the country.
The Council gave the LCCC nursing
program a “full” approval rating
and no progress report will be
Aid Night held
required.
In commenting on the accredita-
tion approval Seeherman noted, ‘It
certainly is very gratifying to
receive such a high rating after all
the work the nursing department
staff has done to prepare for the
review. And, it certainly is an
advantage to our graduating stu-
dents who wish to continue their
studies. Students wanting to trans-
fer to a four-year baccalaureate
degree program are accepted only
if they are a graduate from an NLN
accredited institution.”
Prior to the review by the NLN
Council, a three-day visit to the
community college was made by
two representatives from the NLN
for the purpose of getting a first-
hand view of the operation of the
nursing department. The NLN rep-
resentatives met with the college’s
nursing staff and students, and
attended various clinical classes
and department meetings.
The LCCC report that was submit-
ted to the NLN gave an overview of
the college’s two-year curriculum
which includes a combination of
classroom instruction and clinical
experiences. The students obtain
their clinical experience at area
hospitals ‘as well as other commu-
nity agencies.
Students enrolled in the nursing
program at LCCC are required to
complete a variety of core courses
including Basic Nursing, Maternal-
Child Nursing, Anatomy and Phy-
siology I and II, and Physical and
Mental Illness.
Computer-assisted instruction and
Financial = Aid Night held
Dean John R.
Margie Esopi, Educational
coordinator.
Penn State Wilkes-Barre Campus
has awarded 28 scholarships to out-
standing students who matriculated
at The University this semester.
According to John Murphy, direc-
tor of student programs and serv-
ices, the scholarship winners are an
accomplished group. They include
captains of varsity athletic teams,
class officers, editors of student
publications and National Merit
semifinalists.
. Murphy noted that the scholarship
winners had a mean GPA (grade
point average) of 3.7, with 4 point
representing the top attainable.
Four of them actually had a perfect
4 point average over their high
school careers, he said, adding that
19 of them had graduated from high
Penn State Wilkes-Barre Campus
Advisory Board Scholarships, made
possible by money contributed to
the Wilkes-Barre Campus Annual
Fund, were awarded to the follow-
ing new students: David M. Adams,
Laceyville; Desiree Caldwell, Tunk-
(EOP)
hannock;- Nancy E. Coleman,
LeRaysville; Kimberly Corby,
Tunkhannock; Leanne Cordisco,
Wilkes-Barre; Ellen A. Davis, West-
field; Vincent A. DeGuisto, Plains;
Ken Dohl, Edwardsville; Michelle
A. Estus, Hunlock Creek; Jeffrey D.
Gatcha, Nanticoke; Jeffrey W.
Hontz, Shickshinny; Robert M. Jar-
olin, Nanticoke; Frank X. Kotz,
Nanticoke; Patrick Musinski,
Brooklyn, N.Y.; Robert J. Nixon,
Sweet Valley; Robert W. Panatieri,
Plains; Robert J. Paranich, Pitts-
ton; Scott W. Rhubright, Lacey-
ville; Glenn P. Roberts, Wilkes-
Barre; Melanie Shemo, Wilkes-
Barre; Eric Supey, Trucksville; and
Ken F. Yarmey, Forty Fort.
Winners of Penn State Wilkes-
Barre Campus Scholarships are
Mark Bomber, Wilkes-Barre;
James Cusick, Ashley; Robert W.
Stevens, Shickshinny; Stephen B.
Teller, Wilkes-Barre; Michelle
Yefko, Wilkes-Barre and Richard
Kid
interactive video have been incorpo-
rated into the clinical lab portion of
the nursing program providing stu-
dents with access to information at
convenient times. And, successful
completion of the program allows
the graduates to sit for the state
certification test for registered
nurses.
listed
Sister M. Davida Morgan, Princi-
pal, Gate of Heaven School,
announces the second quater report
card honors:
FIRST HONORS: Grade 4-205 -
Kristen Cashore, Shannon Stair.
SECOND HONORS: Grade 4-205 -
Mark Ditl; Mark Finarelli; Danielle
Freeman; Caitlin Garvey, Amy
Beth Hannigan, Joseph Heppding,
Lynn Hill, William Misson, Jennifer
Phillips, Sean Reynolds, Corin
Schall.
SECOND HONORS:
GRADE 5-207 - Amy Freeman,
Mary Ann Johnson, Patricia
McGovern, Marlo Sholtis, Susan
Shultz, Carrie Snell, Jessica Tower.
GRADE 5-211 - Darren; Buss,
Maria Farris, Margaret Gilgallon,
Brian Jezuit, Jeffrey Malak, Bren-
dan McGovern, James Moran, Val-
erie Phillips.
GRADE 6-217 -- John P. Gilgallon,
Lauren O’Neill, Carrie Reid, Susan-
nah Stair, Christine Stuart, Heather
Walaitis.
GRADE 6-216 - Christine Bere-
zich, Laura Cashore, Lisa Ford,
Brigitte Scott, Eric Williams.
GRADE 7-215 - Virginia Johnson,
Darlene Phillips, Gregory Stahovec,
Shane Williams.
GRADE 8-213 - Maria Bigus,
Christine Casterline, Jonelle
Fabian, Michael Farris, Wendy
Kuniskas, Heather Malonis, Melissa
Malonis, Patricia Roginski, April
Yatsko.
v" MICHELE FARRIS
CARLA ORLANDO, daughter of
Mr. and Mrs. James Orlando of
Trucksville has been involved in
several activities at Dallas. These
include track, senior steering com-
mittee, construction crew for plays,
and student council where she
served as vice-president and trea-
surer. She was also active in hockey
where she was a player and man-
ager. Carla works part-time at Bar-
gain’s Galore. In her free time, she
likes to write poems and watch
Alfred Hitchcock movies. Her future
plans include attending The School
for International Training in Ver-
mont to study International Politics.
-0-
CRAIG SCALES is the son of Mrs.
Henry Scales. He plays basketball
and football for recreation. Craig
works at Kentucky Fried Chicken.
His future plans include attending
LCCC then Johnson and Wales to
study Culinary Arts.
-0-
BARB CICERO is the daughter of
Joseph and Barbara Cicero. Barb
likes to be with her friends, listen to
music, and attend games of any
kind. Barb also babysits in her free
time. She plans to attend college to
major in elementary education.
-0-
GEORGE METZ is the son of Mr.
and Mrs. George Metz of Carverton.
He has been involved in key club,
senior steering committee, student
council, volleyball and drama. His
interests include physics and elec-
tronic devices. In his free time,
George likes to read. He plans to
attend Penn State to major in Elec-
trical Engineering Electronics.
-0-
MICHELE CHIMOCK is the
daughter of Mr. and Mrs. Daniel
)
KRISTYN POST 2
Chimock of Dallas. In the spring she
will be involved in track for her
final season. She likes to ski and go
out in her free time. Michele hope-
fully plans to study Criminal Justice
at Wilkes College, and later to join
the police academy.
-0-
RUSS WILLIAMS is the son of
Mr. and Mrs. Daniel Williams of
Shavertown. His school activities
include: volleyball, yearbook, senior
steering committee, and key club.
In his free time, Russ likes to play
volleyball. Hed like to attend Flag-
ler College of St. Augustine to major
in accounting.
-0-
MARIANNE REVIE currently
lives in Dallas. She enjoys to ski in
her free time. She plans to attend
King’s College on a part time study
basis to study psychology.
-0-
KURT WILLIAMS is the son of
Mr. and Mrs. Wayne Williams of
Dallas. Kurt works part time at the
Mobile gas station and Ranch
Wagon. He enjoys hunting, fishing
and going out with friends. After
high school Kurt plans on joining
the service.
-0-
PLAY TRYOUTS for the spring
musical Guys and Dolls are being
held this week. Good luck to all
future stars!
-0-
AS IT LOOKS NOW, the seniors
will be going to Montreal in May for
their class trip. We seniors cannot
wait!
-0-
CONGRATULATIONS to the
wrestling team for its win over
Valley View.
MICHAEL FARRIS
THE FIRST GRADERS are busy
with their new short-and-long vowel
puzzles and are doing some nice
projects with them. Sr. Catherina’s
children made Catholic Schools
Week buttons for the teachers and
staff.
-0-
MISS WYSOCKI’S SEVENTH
GRADE STUDENTS began working
on a Personalized Valentine project.
They will exchange these on Valen-
tine’s Day. They also assisted Mrs.
Millie Jones in making the banner
for Catholic Schools Week which
will be part of the Mass Celebration
on First Friday, Feb. 7th.
-0-
CATHOLIC SCHOOLS WEEK is
half over but there is still a lot of
activity for the rest of the week.
Today is Teacher Appreciation Day
and we have a talent show from
12:30 on in the gym. Today we make
our own Sundaes. Sounds Great!
Thursday is Student Appreciation
Day and the students will enjoy a
turkey dinner with all the trim-
mings. ‘Jungle Book’ will be shown
to all at 12:30. Sports Night will
begin about 7 p.m. and we will see
Dads playing sons and Moms play-
ing daughters in a game of basket-
ball.
The primary students will enjoy a
game of Dodge Ball.
Students will dress up in rainbow
colors today. No sneakers; no jeans.
v.y
Ving ¥
:
APRIL YATSKO
-0-
FRIDAY we will celebrate Catho-
lic Schools Week Mass at 9 a.m. At
this mass there will be a collection
for the Missions. After Mass the 6th,
7th and 8th grade students will
attend a Summit Meeting in the
gym. In the afternoon, children
from grades one to eight will partic-
ipate in a Reading Assembly.
Friday evening, Ron Reino will
take us through a dance in the gym
beginning at 8:30 till 11 p.m.
-0-
THE GATE OF HEAVEN PTG
will sponsor a Mardi Gras in the
gym Saturday evening beginning at
9 p.m. with Terry McNulty, DJ
from WARM. Donation $10. Refresh-
ments will be served.
-0-
MRS. SESSON’S FOURTH
GRADE STUDENTS are preparing
to enter the AAA safety contest.
Also the whole school has entered
the Ertley Car of the Future con-
test.
-0-
MELISSA MALONIS is the daugh-
ter of Mr. and Mrs. Luke Malonis of
Dallas. In her spare time, Melissa
enjoys swimming, cycling and
water skiing. Missy is a member of
our cheerleading squad and hopes to
has chosen Dallas High for her next
four years. Later, she hopes to
lawyer.
(EDITOR’S NOTE: ‘‘Common
Science” is a science column writ-
ten by Joe Jeffers, Ph.D. Jeffers
received the Ph.D. in molecular
biology and biochemistry from
Purdue University. He teaches
chemistry and biology at Ouachita
Baptist University in Arkadelphia,
Arkansas. “Common Science” is
sponsored by The National Science
Foundation and appears periodi-
cally in The Dallas Post.)
Everyone has eaten good biscuits
- iight, flaky, beautiful enough to
adorn the cover of a Betty Crocker
cookbook. Everyone has also been
faced with those other biscuits,
some like rocks, some like rubber
balls. What does it take to make a
good biscuit? In the hands of some
folks it’s an art; for everyody it’s
science. Read on.
Moses ate unleavened bread, a
flat, chewy concoction that did not
contain the ingredient that makes
breads light. What makes breads
light? Two things, a gas to make the
dough rise and a structure to trap
the gas. Moses’ bread had the struc-
ture, but there was nothing to gen-
erate the gas. Leaven was missing.
Yeast is used to provide leaven. As
the yeast grows they convert sugar
to starch. to carbon dioxide and
ethyl alcohol. The carbon dioxide
(C02) is a gas that makes the dough
rise. Modern breads and rolls, of
course, are made using yeast.
The structure that traps the CO2
develops from a couple of proteins
found in wheat flour. Gliadin
becomes gluey when it soaks up
water; glutenin becomes rubbery.
Neither of these qualities would
seem attractive to a bread maker.
However, if gliadin and glutenin are
forced together as they take up
water, they form gluten, a combina-
tion of the two that has just the
right amount of cohesiveness and
elasticity. As a result the dough
holds together, yet it can stretch
and expand.
Gluten is formed by kneading the
dough. If it is not kneaded enough,
too little gluten will form and the
dough will be difficult to handle. It
will tear easily and stick to any-
thing. If it is kneaded too long, too
much gluten will form and the
dough will become rubbery. The
tendency to form too much gluten is
controlled by adding an antirubber
ingredient - shortening. Shortening
is a fat that coats strands of gluten,
waterproofing them, thus prevent-
ing their continued growth. It
‘“‘shortens’’ the average gluten
strand and makes the dough more
manageable. This elastic structure
traps CO2 as the yeast ferments,
causing the dough to rise.
There is only one problem with
this process. It takes time. Two
hours or more are required for the
dough to rise, be punched down to
sub-divide the gas cells and rise
again. When that kind of time is not
available, quick breads fill the void.
There is where biscuits come in.
Instead of using a biological leaven-
ing like yeast, a chemical levening
is needed. Baking soda, sodium
bicarbonate, gives off CO2 when it
is heated. It does not produce good
SAT coaches
biscuits, however, because it off
CO2 when it is heated. It does not
produce good biscuits, however,
because it is too stable. It doesn’t
decompose soon enough. As a result
the dough is setting by the time the
temperature is high enough to
release some C02. Baking powder is
used instead. It contains sodium
bicarbonate and an acid which
allows sodium bicarbonate to
release CO2 sooner. In this case
sodium bicarbonate is a base or
alkali that is neutralized by an acid,
giving off CO2 and water. As long as
the materials remain dry, there is
no reaction. Corn starch is added as
a filler to absorb moisture and
increase the shelf life of the baking
powder. Most baking powders actu-
ally contain two acids, one that
reacts with sodium bicarbonate at
room temperature (calcium acid
phosphate) and another that reacts
in the oven (sodium alumninum
sulfate).
Biscuit dough is kneaded slightly
to form just enough gluten so it will
roll without tearing and form into
layers. Each layer has gluten
coated with fat. As the biscuits
bake, the fat layer melts. Water
vaporizes into steam and the dough
separates into flakes. Couple that
with the action of CO2 and beautiful,
light biscuits result. Bring on the
butter and jam or gravy.
Let’s take a closer look at this
biscuit chemistry. Any acid will
cause baking soda to release CO2.
In fact many biscuit recipes use
reduced amounts of baking powder
while adding baking soda and an
acid ingredient like buttermilk. To
demonstrate the ability of the acid
materials to neutralize sodium
bicarbonate and release C02, con-
duct the following kitchen experi-
ments. Add a teaspoon of baking
powder to a glass of water. Notice
the speed at which the bubbles are
released. Now add one teaspoon of
baking soda to each of six glasses of
water. Stir to dissolve. Notice if
bubbles (CO2) are forming in the
water. To one glass add cream of
tartar; to another add vinegar. Sim-
ilarly add to the other glasses lemon
juice, apple juice and honey. All of
these are acidic enough to cause
CO2 to form. Do they all cause
bubble formation at the same
speed? Warm the sixth glass of
solution in a saucepan to see if heat
will cause CO2 to be released. Since
some bubbles will form from heat-
ing just water, you may wish to
heat a second sauce pan containing
water for comparison. As you can
see from the baking powder solu-
tion, a steady, gentle release of CO2
is desirable for biscuits. From the
experiments above, if you were out
of baking powder, what ingredients
could you substitute for it?
The kitchen is a wonderful labora-
tory for learning about chemistry.
Additional inside views of the chem-
istry of cooking can be found in
“The Cookbook Decoder” or ‘‘Culi-
nary Alchemy Explained’ by
§
{