Captain's Blog 1/26/13

Again today's Captain's Blog is written by Captain Brad Lima, Vice President of Academic Affairs, and a licensed Chief Engineer.

I am on the Kennedy for one leg of the trip. The time spent while onboard allows me the freedom to roam the ship from bridge to engine room to all the training spaces. While the upper class engineering cadets are conducting proficiency assessments in the machinery space, the upper class deck cadets are shooting stars attempting to get a good three star position fix.

A unique element of Mass Maritime sea term as compared to any other maritime academy sea term is that freshman cadets can opt to select their major right up through the end of the sea term. Every other maritime academy requires the cadet to select their major prior to having any underway time. The freshman training experience is common to all freshmen. Every 4/C cadet will participate in training and instruction pertaining to International Maritime Business (IMB), Marine Safety and Environmental Protection (MSEP), Emergency Management (EM), Marine Transportation and Marine Engineering.

Today I experienced classes taught to 4/C by IMBU, MSEP and EM professor. In the MSEP class entered into conversation on global environmental concerns. The cadets were lead in discussion by senior MSEP cadet officers. The items identified as global concerns included plastics in the ocean, global warming, deforestation, carbon foot print and ground water contamination. Soon the discussions lead to global population growth which required more power generation which would increase carbon emissions impacting global warming.

In the Emergency Management classroom discussion was based on a case study where 42 terrorists took 850 people hostage in Moscow in 2002. The terrorists wanted members of their group released from incarceration in exchange for the hostages. After two and half days of captivity and negotiation violence erupted resulting in 129 hostage fatalities while killing all the terrorists. Discussion occurred as to what options should have been considered during the two and half days that the hostages were being held.

In the IMB discussion the senior cadet officer told of his co-op experience at the Panama Canal and the importance of the Panama Canal to world trade. In another discussion, the focus was on how one should be preparing for their own financial planning once a graduate obtains employment.

I came away for today's classes with a sense that all majors are linked to each other as well as to the mission of the academy. The sense of pride that seniors took on conveying to the underclassmen what they have learned from their educational experience is a testament to the senior cadet instructors, faculty and staff that has had the positive impact on the cadet's learning experience. WELL DONE!

FTV 1/26/2013 Captain Lima joins the Kennedy

Here is the distillation tank in the Engine Room of the Kennedy

Capt Lima joined the Kennedy in New Orleans. Capt Lima is the Vice President of Academic Affairs, and a licensed Chief Engineer, he is training the cadets in Marine Engineering, As Captain Lima explained, "With over 700 onboard the vessel, water is precious. Water is necessary for cooking, cleaning and the boiler. Fresh water can be produced by one of two methods. One is a distillation process where salt water is boiled under low pressure and the steam is condensed resulting in very pure water. The other method is through reverse osmosis where water is pumped at very high pressure through membranes which filter the salt from the water. Water from the reverse osmosis system cannot be used in the boilers".

We can see this process in the classroom where distillation of salt water can be done on a small scale using the sun. Solar water distillation operates on the basic principles of the water cycle -- evaporation, condensation, and precipitation -- to purify water for drinking and other uses. The device used in distillation is called a still, which consists of a basin in which the source liquid is heated, a condenser in which the heated vapor is cooled back to the liquid state, and a collection vessel in which the purified liquid is collected.

Click on this picture to see solar distillation video

The use of reverse osmosis is most commonly used to produce the bottled water that we drink. The process of reverse osmosis forces impure water (salt water or contaminated water) through a membrane into a tank. Using high pressure on the impure water side "reverses" the natural osmotic process, permitting the passage of pure water through a membrane but leaving the contaminants out. This process is also called ion exclusion, because all the other chemical molecules in the water are not able to pass through the membrane, only the pure water molecules can. Reverse osmosis is being used more often now that modern advances in synthetic materials have produced membranes that are highly efficient at rejecting contaminants, and making them tough enough to withstand the greater pressures necessary for efficient operation. The use of reverse osmosis is used to produce the bottled water that we drink.

Try this activity to get salt from salt water.
Design and build a desalinization tank
Learn more about the use of reverse osmosis in making bottle water.

FTV 1/25/2013 Pilots on the Mississippi

It seems that it was only a few hours ago that I woke up and found we were on our way into the city of New Orleans, when in fact we are getting ready to leave. I was waiting with a group of Deckies for the arrival of our pilot boat. The ladders was down waiting for the arrival of the Pilots who would  guide the Kennedy back down the Mississippi River into the Gulf . The pilots hoisted themselves up the ladder, over the gun-whales, and into the ship. 

Two of our pilots were already friends of the Kennedy. One was Pilot Vascha who is the son of Mrs Vascha the assistant matron of the ship and the brother of Mate Vasha also working on the Kennedy this seaterm.  Also among pilots was Casey Crawford's father! Casey is one of the five cadets that have joined our voyage from Texas Maritime Academy. 

As we navigate back down the Mississippi River, I see vast marshlands on either side of the ship. The water seems to be very murky here because of all of the silt that is deposited from up river. New Orleans is now a memory of good food, fun with friends, an great culture.

~Alicia 

Take on this challenging webquest: Algebra Adventure along the Mississippi River
Take a virtual canoe trip on the Mississippi with this activity
Learn how pilots navigate on land sea and air

Captain's Blog 1/28/13

Today's Captain's Blog is written by Captain Brad Lima, Vice President of Academic Affairs, and a licensed Chief Engineer.

I have the opportunity to observe the on watch deck and engine cadets maneuver the Kennedy down the Mississippi. Speed changes rang out from the river pilot on the bridge which set in motion a series of orders and commands, each which must be followed to a specific level of detail. The deck cadets all reacted in harmony with deliberate concentration as they send a speed change to the engine room via an engine order telegraph. The engineers respond to the 'bell' by manually controlling the volume of steam to the main engine. The engine cadets manipulate the throttle valve while other cadets ensure the combustion rate makes enough steam to support all systems. It was refreshing to see the cadets focused on a specific task with positive results knowing that there are consequences if they fail to perform the task with precision.

The engineering plant onboard Kennedy has two 600 PSI boilers producing steam which is sent to the main engine, generators for electricity, as well as many auxiliary systems. The main engine is direct-geared to the propeller which propels the vessel. There is a long shaft which connects the gears and the propeller located in 'shaft alley'. As the cadets make their inspection rounds they can see the propulsion shaft turn which has been painted like a candy cane. The ship also has a large diesel generator which can handle the entire ships' electrical load.

While it is important to keep the engine turning, there are auxiliary systems which require equally close attention. The ship has two air conditioning plants which provide cool treated air to the living quarters and galley since there are no windows that can be opened onboard this vessel. Refrigeration is another separate system which keeps refrigerated all the food loaded in Buzzards Bay. Our refrigerators have walk-in boxes that are designated as freeze (bellow 32) or chill (above 32).

With over 700 onboard the vessel, water is precious. Water is necessary for cooking, cleaning and the boiler. Fresh water can be produced by one of two methods. One is a distillation process where salt water is boiled under low pressure and the steam is condensed resulting in very pure water. The other method is through reverse osmosis where water is pumped at very high pressure through membranes which filter the salt from the water. Water from the reverse osmosis system cannot be used in the boilers.

Here is an applied engineering math question:

A gallon of sea water weighs 8.5 pounds. The density of salt in sea water is 1/32. The purity of sea water when distilling is completed is less than one grain (7000 grains equals' one pound). How many grains of salt are in one gallon of sea water?

FTV 1/24/2013 Exploring New Orleans

At every port, each division will have one day of watch/maintenance. My second day in New Orleans was spent as the Cadet Supervisor of watch from 0000 to 0800. This means that From 2330 (11:30 pm) until 0730(7:30 am) I would take rounds of the ship, make sure the cadets that had liberty were being responsible when they returned, and make sure that those who had watch, cleaning, and scullery for those hours were present and accounted for. I had a radio in case I needed to report something quickly or in case the ensign on watch needed my help.

Beignets and Cafe Au Lait

On day three of our stay in NOLA, and my first real day of liberty (the first one was a "freebie because we got there early) I got to travel around, eat some great food, and see some pretty amazing things. I got to have my very first Beignets and Cafe Au Lait!  We stopped at Cafe du Monde; a great little cafe with a gigantic line! It seemed as though that was the place where the locals loved to get their coffee. And the Beignets! They are little square shaped doughnuts (with no doughnut hole) that have been fried and absolutely smothered in powdered sugar! Yum! Probably not the best choice if you're trying to eat healthy, but the taste of these warm, soft, flaky  pastries is so worth it. They're pretty popular, seeing as how you'll see an advertisement for them around every corner.

I went inside the St. Louis Cathedral; it towered over Jackson Square and is such a gorgeous piece of art. There was a jazz band just outside of the cathedral, along with palm readers and painters with their works of art lined up along the rod iron fence. Surrounding the square were little shops and restaurants. It looks like a whole different world from daytime to the nightlife.

Try to build a cathedral arch with this interactive activity 
Learn the science of cathedral stained glass with this interactive
Try this activity: Can you build a structure to withstand the elements?

Captain's Blog 1/24/13

The weather this morning is excellent - clear skies with slight seas, a gentle easterly breeze and 60 degrees. We're steaming at a pretty good clip - the engines working "17 nozzles", giving us nearly 18 knots. This engineering terminology refers to the delivery methods to steam on the turbine. We need the high speed of advance in order to make it to San Juan on schedule.

Every year the Sea Term Council - a committee of faculty, staff and cadets - meets to determine the itinerary of the upcoming sea term. Whenever we head towards the Caribbean, San Juan is always considered. One, the island is quite beautiful and offers great beaches and tropical rainforest excursions. Secondly, it offers a vibrant city in Old San Juan that is geared toward tourism - great restaurants, shops, historic sites, and English speaking residents.

I sincerely hope that the small number of parents and friends that have been impacted by the port change understand the situation. For those that can change travel plans, I am sure that San Juan will not disappoint you.

FTV 1/23/2013 Capt Bushy welcomes guests to the Kennedy

One piece of culture that we were lucky to have the chance to appreciate in New Orleans was Mardi Gras. On every street corner, green, purple, and yellow decorated the buildings as lights, garland, and wonderful masks. Visitors come from all over the United States to be a part of the celebration. It is meant to be a grand celebration between the Twelfth Night (January 6th) and Ash Wednesday. The green, purple, and gold colors are still used since a costume made for Richard III in 1872 had those same colors. Green symbolizes faith, purple for justice, and gold for power.

Over in the French Market, I got an Alligator Sausage for lunch! It was delicious, and it's pretty cool that I was able to try it. Picture a flea market within Faneuil Hall; food stations on one side, with tables and tables of little nick-nacks and more masks (of course).Back on Bourbon Street, we were able to see a great little spot called the Beignets Cafe'. I did not go there to get more delicious beignets, but to sit and watch a live jazz band and take in the scenery. We visited some more little shops with thousands of beads, fun shirts, and little voodoo treasures. Visiting this city, especially at night, helps me understand why New Orleans has been referred to as "The most Haunted city in America."Thinking back to its history and unique traditions, it is no wonder why I have seen New Orleans featured on some of those "Haunted" shows on the Discovery Channel. It was wonderful to see that the re-birth of New Orleans after Hurricane Katrina is surely underway. The locals were welcoming to the cadets and the city was bustling with people enjoying their Mardi Gras season.

Capt Bushy welcomes guests to the Kennedy

At the end of the day, the T.S. Kennedy held a nice reception on the HELO Deck  for distinguished guests from WISTA (Women's International Shipping & Trade Association), some MMA Alumni, the pilots from when we entered the Mississippi, and guests from the various shipping companies where MMA cadets have worked.  Several cadets were welcome to mingle and meet some of these amazing people. Captain Bushy, along with ComCad (the Commandant of Cadets, the Regimental Officers, and Captain Stevenson the Vice President of Enrollment) did a wonderful job as hosts for the event. Chartwells catered with a delicious assortment of appetizers. The reception was a wonderful opportunity for networking and just appreciating the fact that other people outside of MMA care about what we are doing and what it is that we are learning about and want our futures to be prosperous.

Make an updated New Orleans brochure to show how the city has been restored since Hurricane Katrina
Try some Mardi Gras Math
Use math to make Mardi Gras Pancakes

FTV 1/22/2013 Louisiana Swamp Tours

Many of the cadets went on a swamp tour while the ship was in port. Swamp touring is done in an airboat, which is a flat bottomed boat that is propelled by a giant fan. Since airboats do not use a motor or a rudder for propulsion the airboat can travel over places where normal boats cannot go, such as shallow rocky water, swamps, marshes, and even grass.

Your airboat floats lazily in the swamp under the shade of cypress trees laden with Spanish moss. During the trip, the captain may lure a 10-foot gator alongside the hull so you can take pictures. He points out long-legged waterfowl waiting to scoop up their dinner with long, pointed beaks and deadly snakes (observed from a safe distance, of course).

The Louisiana ecosystem has 40% of the coastal wetlands of the continental United States.  This translates to about 7,000 square miles of some of the most diverse habitats in the world. Many of which are swamp lands characterized as any area holding water and having woody vegetation.  In Louisiana, the key species are Cypress and Tupelo-gum.  Spanish Moss is very common in  swamps. 

Learn more about airboat science and build a model boat.
Here is another model building activity to try.
Try this activity on ecosystems and swamps  
Learn more about swamp ecosystems here.

FTV 1/21/2013 Our first port NOLA !

Governor Nichols Wharf 

We made it to our first port! The 4/c and 3/c manned the rails as our trip up the Mississippi River came to an end. We are now docked at the Governor Nicholls wharf  with the "Tiki hut" at the pier and a full watch crew. The tiki hut has the equipment that allows the cadets to scan their bracelets either IN or OUT to determine whether or not we are back from liberty. The first night we got to NOLA, rates without watch duty we're allowed to have an extra evening of liberty!

Crawfish Po Boy

Fried Alligator

My friends and I made our way to a restaurant called Le Bayou where we ate fried craw-fish Po-boys and fried alligator. After dinner we went to Bourbon street to see the sights. Mardi Gras has begun and  everyone is walking the streets with some amazing masks and costumes.

Last night before we got to New Orleans, Captain Bushy called a meeting on the HELO Deck of the ship. He announced that we will be making a port change, instead of going to the Bahamas we will be traveling to Puerto Rico. Changes of this kind are not always avoidable due to the rules and regulations that are required for our passage to other countries. We will now be heading to Puerto Rico, and I overheard that this change will give us up to ten more days of warm weather! 

Well, I'm back out with my friends for some breakfast at the Corner Oyster House ready to eat some Louisiana waffles! More to come about the festivities in NOLA tomorrow!

Try this activity to see how New Orleans protects itself from flooding after a major storm like Katrina.

Read Discover the Delta to find out more information about this delicate ecosystem

Try these two activities to learn more about alligators:
     Alligators and Adaptations and Temperature and Alligators
      


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Captain's Blog 1/20/13

The Mississippi River is always amazing.  The sheer size and strength impresses me – over a ¼ mile wide and millions of gallons of water flowing by in seconds.  The water tells stories too, as Mark Twain would relate over one-hundred years ago. What flows through New Orleans has often flowed through St. Paul...

Our docking took place at 1600 on a clear and cool afternoon. Our usual accommodation ladder would not make it to the dock because the river level was too low, so it took another hour to rig the gangway we carry on the Helo Deck. But the job was done, and by 1800 our officers and crew were walking up the dock toward Jackson Square in the famous French Quarter. We offered limited liberty to 1/C Cadet Officers, making sure they were back by midnight to permit the normal duties to continue.

This morning we see hundreds of cadets streaming down the gangway embarking on their first real adventure away from home. I hope they have a great time in New Orleans – as the Second Mate said last night after docking, “I’ve never been disappointed by New Orleans.”

FTV 1/21/213 Chartwells

Chartwell's is the excellent food service that we have at Mass Maritime. But not only do we get great food on land, we get to bring the staff with us on our Sea Term. I got to interview the Chef Jim on some incredible facts about what it actually was that we were on loading day one for the cruise.

Lining up at the Mess Deck

We on loaded:

4500 lbs of flour
2400 gallons of milk
202 cases of cereal (each case weighs 8 lbs)
600 gallons hard packed ice cream
1275 lbs of bacon
3750 lbs of liquid eggs for scrambled eggs
1125 dozen whole
3000 lbs of chicken thigh meat
8640 bagels
4800 hamburger patties
5000 chicken patties for our famous chicken patty Tuesdays

Chartwell's has to re-stock our produce at every port so that we have fresh fruit and vegetables. We spend approximately $300,000.00 on food for the entire Sea Term. They keep the cadets happy, healthy, and full!
~Alicia

Happy, healthy, and full!

Cooking for large groups takes consider math skills. Try these activities to learn how the folks at Chartwells use math to provide plenty of food for the hungry cadets.

Largest Hamburger Ever?
Planning for Snacks for an Event 
Learn more about Food, Nutrition and Math with these activities