monday, december 5 1977
daily nebraskan
page 7
Plan proposed to simplify college credit transfers
By Mary Jo Howe
The state coordinating commission for post-secondary
education has proposed a plan to simplify the transfer of
college credit among Nebraska campuses.
The commission said an estimated 5& percent of all
college students in the state change schools each year. The
largest turnovers is at the four state college campuses and
the independent colleges, where 8 percent of the students
transfer.
The University of Nebraska system shows a 4& percent
transfer of students from NU and the technical communi
ty colleges have Vh percent. -
As a result of these transfers, many students lose aca
demic credits. William S. Fuller, executive director of the
commission cited four reasons for this:
-Differing requirements, instruction methods or
grading in the schools.
-Incompatibility of certain schools which specialize in
either graduate preparation or teacher education.
-Differing focus of schools that would try to place
some graduates in jobs as opposed to careers or further
academic study.
-Unclear or unknown degree requirements and trans
fer procedures.
To solve these problems, Fuller said the commission
has proposed that students who want to transfer be pro
vided with transfer policies and procedures, rights and
appeal abilities, published degree requirements and
counseling.
"The intent js to give the student one last chance of
credit review, and to let the student know ahead of time
how many credits he may lose by transferring," Fuller
said.
Ned Hedges, UNL assistant vice chancellor of
academic affairs said the proposal will probably not affect
transfer procedures at UNL, but it will be necessary to do
more printing and communicating about transfer policies
entailing greater expense.
There will be public hearings on the matter at Mid
Plains Community College in North Platte Dec. 5 and
Midland Lutheran College in Fremont, Dec. 6.
The . proposal is scheduled to go to the Legislature
in January.
Call toll free: 800-424-8580. Or write
VISTA, Box A,. Washington, D.C. 20525.
A Public Service ol This Newspaper & The Advertising Council
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As your Dean of Beer, it is my scholarly
opinion that just knowing the one word for
beer is not enough. You must also know the
reasons why. Because only then will I,
Siglinda Steinfiiller, be satisfied that you have
graduated from Remedial Beer Drinking.
QUESTIONS:
Q; 1. The best water for beer comes from:
a) Big Duck Mountain.
b) Underground from Tijuana.
c) A small store in Macon, Ga.
d) No. ne of the above
Aj (d) No matter what you hear about
"naturally pure" waters, virtually all
brewers filter and further purify their
water. But Schlitz doesn't stop there. They
filter their water ahd then filter it again.
So when they're through, itis purer tjian
the purest springwater. s
Q: 2. Klages and Firlbeck III are:
a) Composers of famous beer drinking
songs like "I Left My Shoes in Heidelberg?
b) Owners of the world's largest unknown
brewery.
c) Serving time in Sonoma, Calif., for
impersonating Arnold the Wonder Seal.
d) More expensive barleys.
A; (d) Schlit2 blends Klages and Firlbeck HI
barleys with the standard variety most
brewers use because they believe it gives
their beer superior flavor.
Sl$HndaStc!nfiiar
Dean of Beer
Q: 3. Hops are notorious for:
a) Their lack of intelligence.
b) Always getting to work late.
c) Losing their keys.
d) Being difficult to keep fresh.
A: (d) The freshest hops make the best beer.
That's why Schlitz vacuum-packs and
refrigerates their hops. So they're as fresh
at brewing time as they are at harvest time.
Q; 4. The best adjunct to beer is:
a) Rice.
b) Com.
c) Either rice or corn.
d) What's an adjunct?
A: (c) Every American brewer uses rice or
com to lighten the flavor of their beer.
This is called an adjunct. But Schlitz
knows how to use either grain inter
changeably. So they're never at the mercy
of an unfavorable crop. And neither is the
taste of their beet
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Q: 5. The biggest misconception about yeast
is:
a) Carrying some in your pocket is good
luck.
b) It is good for hernias.
c) It was responsible for the fall of the
Roman Empire.
d) To ferment beer, all you have to do is
drop it in the vat.
A: (d) To make beer taste right consistently,
Schlitz believes the yeast has to be evenly
distributed during fermentation. That's
why Schlitz gently stirs in their yeast. It's
part of their Balanced Fermentation
Erocess. And they're the only American
rewer who does it.
Q: 6. Chill-Lagering is:
a) A popular German .country and western
singer.
b) A Scandinavian winter sport played
without clothes.
c) A new ethnic TV comedy about the '
owner of an ice cube factory.
d) The right way to age beer.
A: (d) When Schlitz ages beer, they age it
cold-very cold down to 29.5 degrees.
Itfc called Chill-Lagering. And it's what
makes Schlitz crisp, clean and bright.
Q: 7. A mini-brewery is:
a) Hidden in a basement somewhere in
Greektown.
b) The result of trying to make Broken
Toe, Idaho, the beer capital of the world.
c) The right way to pretest beer
ingredients.
d) Both (a) and (c)
A: (c) Schlitz has a mini-brewery where they
test-brew the quality of the ingredients
that go into Schlitz-before they go into
Schlitz.
SPECIAL BONUS QUESTION:
Q: True or false, the one word for beer is
Duffelbrau.
iA: False, There is no beer called Duffelbrau.
Just as there is no beer like Schlitz. If you
answered this question true, perhaps you
should look into turkey ranching.
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