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El Espejo, Volume 2, 2012

El Espejo, Volume 2, 2012

Date: Spring 2012
Creator: University of North Texas. Department of World Languages, Literatures and Cultures.
Description: El Espejo literary journal contains writing by Spanish students at the University of North Texas including essays in Spanish literature and linguistics and creative pieces such as poetry and short stories.
Contributing Partner: UNT College of Arts and Sciences
El Espejo, Volume 3, 2013

El Espejo, Volume 3, 2013

Date: January 2013
Creator: University of North Texas
Description: El Espejo literary journal contains writing by Spanish students at the University of North Texas including essays in Spanish literature and linguistics and creative pieces such as poetry and short stories.
Contributing Partner: UNT College of Arts and Sciences
ETD Lifecycle Management Tools Manual

ETD Lifecycle Management Tools Manual

Date: September 29, 2014
Creator: Schultz, Matt; Eisenhauer, Stephen & Krabbenhoeft, Nick
Description: The IMLS-funded Lifecycle Management of ETDs project has researched, developed, and/or documented a suite of modular Lifecycle Management Tools for curating electronic theses and dissertations (ETDs). The project targeted the following curation activities: Virus Checking, Format Recognition, Preservation Event Record-Keeping, and Simple ETD & Metadata Submission. This manual describes how to implement Lifecycle Management Tools for those activities. The manual is written for ETD Program Managers. It describes a general rationale and use case for each curation activity mentioned above in the context of an ETD program. While the technical and administrative implementations of ETD programs are diverse, this manual includes generalized recommendations for where and when to deploy the tools in an ETD submission workflow. ETD Program Managers are encouraged to coordinate with the full range of stakeholders (including the graduate schools, libraries, campus IT, and vendors) to adapt tools to their implementation.
Contributing Partner: UNT Libraries
Europa, secundum legitimas projectionis stereographic︠a︡e regulas et juxta recentissimas observationes ︠a︡eque ac relationes adhibitis qvoq[ue] veterum monumentorum subsidiis

Europa, secundum legitimas projectionis stereographic︠a︡e regulas et juxta recentissimas observationes ︠a︡eque ac relationes adhibitis qvoq[ue] veterum monumentorum subsidiis

Date: 1743
Creator: Hase, Johann Matthias, 1684-1742.
Description: Hand-drawn, color map of Europe as of 1743 with place names, geopolitical borders and some topographical features. Boundaries and features are noted, with relief shown pictorially.
Contributing Partner: UNT Libraries Rare Book and Texana Collections
Final Technical Report: Quantum Mechanical Calculations on Light Diatomic Hydrides

Final Technical Report: Quantum Mechanical Calculations on Light Diatomic Hydrides

Date: January 1973
Creator: University of Chicago. Laboratory of Molecular Structure and Spectra.
Description: Report containing articles, manuscripts, and tabulations of recorded spectra created by the Spectroscopic Laboratory of the University of Chicago.
Contributing Partner: UNT Libraries Government Documents Department
[Food Rule: After dinner, walk a mile]

[Food Rule: After dinner, walk a mile]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses how one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Anything ending in bar is probably not good for you]

[Food Rule: Anything ending in bar is probably not good for you]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Avoid beverages that will rot your oral cavity with just one sip]

[Food Rule: Avoid beverages that will rot your oral cavity with just one sip]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Avoid the Salt-shaker]

[Food Rule: Avoid the Salt-shaker]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism
[Food Rule: Cook your food from raw state instead of eating ready-made processed food]

[Food Rule: Cook your food from raw state instead of eating ready-made processed food]

Date: 2011
Creator: unknown
Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Contributing Partner: UNT College of Merchandising, Hospitality and Tourism