All ERC students who participated in the Interdisciplinary Workshop or had research projects funded through the Targeted Research Training (TRT) program or were completing MS or PhD research presented their findings at the annual symposium, May 29.
Qualitative Assessment of Firefighter Knowledge Regarding Cardiovascular Health and Tools Used
The presentations will be posted, and a link added here when they are available.
The first day: the Wild and Crazy World of Coke
Students and faculty met in the Kettering parking lot at 9:00 a.m. and took a one-hour bus ride to the winery.
After arriving at Ertel Cellars we were greeted by the staff and treated to their complimentary wine tasting, giving us the opportunity to network while waiting for the tour to begin.
Grape vines (P) can last from 50 to 100 years. Every year starting around the 15th of January Gary Ertel prunes back 95% of the vines by hand. To protect the vines from bugs and funguses they have to be sprayed, which is usually done on a 10 day program. The program is very strict that a day cannot be missed. The winery does not have a special air filtration system except that when the forklift is used or as needed the “garage door” (Q) is opened for airflow. Most injuries that occur are “cuts” from the sharp metal edges on the tanks and other machinery. The crusher (A) is taken apart to be cleaned. To clean the tanks (I, J, K), the press (E) and the milk churn (H) someone needs to climb inside and scrub them down. The sides of the bottler (N) open up for cleaning. Only large amounts of fresh water and scrubbing are used to clean the machines. They do not use a lock out/tag out system. The machines are unplugged and sometimes moved outside for cleaning. Excluding the seasonal pickers the winery has only 2 full-time employees. The restaurant has 37 full-time and part-time employees including 3 chiefs, 6-7 kitchen staff, dishwashing staff, a hostess, 1-2 tasting bar staff and servers.
After the tour we all sat down to a delicious lunch from Ertel’s Bistro and enjoyed each other’s company before the bus ride back to Kettering. This was a great learning experience and hopefully those of you who missed it this year will have an opportunity to go next year.
by Peggy Berry, OHN doctoral program
work by Chris Sparks, photos by Brenda Walker
On May 27, Brenda Walker (Occupational Health Nursing) and Chris Sparks (Hazardous Substances) attended the Cincinnati Interfaith Workers Center open house to celebrate the new location on Vine Street at 12th Street downtown. Chris has worked diligently over the past few months to get the new bulletin board set up and stocked, and here it is…installed:
Stop by and visit the Center. We continue to attend the monthly meetings, and have now gotten back on track for counting the cards removed. We look forward to reports from Brenda Walker that many are disappearing to be used by members and other workers.
On April 28 ERC students and faculty joined labor to remember the lives of 12 workers who went to work healthy one day during the past year, and did not come home. The annual Cincinnati commemoration is organized by the UAW Local 647 and the Cincinnati AFL-CIO.
The support of the local AFL-CIO and its unions during the past year is very much appreciated by the ERC.
by Chris Sparks
The University of Cincinnati ERC completed the second half of the bourbon trail journey on March 12, 2011. The tour started at the historic Jim Beam distillery where Bourbon’s first family began to make bourbon. This tour was very rich in the history of seven generations of distillers from Jacob Beam to Frederick Booker Noe III. Unfortunately we were unable to see the Jim Beam distillery since it is currently not set up to be safe for public tours. Workers are required to wear PPE such as steal toed boots and safety glasses while in the distillery. In 2012 renovations will be completed that make the distillery accessible for public tours. We were taken to the aging house to see where the bourbon takes on its rich flavor.
The barrels weigh around 500 lbs once they are full. When they are stored in the aging house they are placed up to 7 stories high with 3 columns per floor. The barrels are transported with an elevator to get from floor to floor. To raise them up into the columns they use a lift or a ramp system which they roll the barrels onto to reduce back strain.
On the way coming back to Cincinnati, there were "on-bus" research presentations for the first time. Joe Kluener (OSHE) presented his MS research, application of nano-fibers to protective clothing of firefigters, and Dr. Kim talked about his research on hand-arm vibration. More will be planned in future trips, which will serve as opportunities to know research and training subjects of others in ERC.