Altiras chief executive officer Steven Marshall brings more than two decades of combined experience in executorial leadership and renewable energy to the Texas-based company. Beyond his engagement with Altiras, Steven Marshall has held positions on the boards of directors for nonprofit groups such as the Breathing Association, which will hold its 10th Annual Mother’s Day Luncheon in May 2017. The annual Mother’s Day Luncheon invites staff and supporters of the Breathing Association to honor the mothers and mother figures in their lives through a celebratory lunch. Each year’s luncheon features an influential woman with a history of philanthropic and humanitarian involvement as the master of ceremonies. The 2017 luncheon will honor Janet E. Jackson, CEO of United Way in Central Ohio and an active participant in efforts that help reduce poverty. Attendees may purchase individual tickets or join one of five sponsorship tiers. Sponsorship provides sponsors with a number of additional incentives, such as business marketing opportunities and social media recognition. Specific incentives depend upon level of sponsorship, although sponsors at the Table level and above will receive tickets for an eight-seat table. Sponsors at the highest level will also receive exclusive presentation rights in print and electronic media. The Mother’s Day Luncheon will take place on May 11, 2017, at Villa Milano in Columbus, Ohio.
Steven Marshall is a Houston, Texas, entrepreneur who has guided the Altiras companies for the past six years and developed leading-edge beneficial use/reuse strategies for chemical and fuel waste. Focused on establishing reuse markets for these by-products and co-products, Steven Marshall and the Altiras team have been featured in an article for Transportation and Logistics International magazine.A chemical production facility that generates acetic acid was used as an example of the company’s services. Only the prime product containing more than 99.5 percent acetic acid is marketable, meaning that less-pure by-product is considered waste. Traditionally, this secondary product would be burned or otherwise disposed, actions which have environmental ramifications and neglect the product’s intrinsic economic value. Altiras buys those secondary products and sells them to customers who are willing to purchase the raw materials at a significant cost savings over the “pure” acetic acid product. In 2014, 99.5 percent-pure acetic acid was sold for 35 cents per pound, while the secondary acetic acid cost only 22 cents per pound.
As the founder and chief executive officer of Altiras, Steven Marshall focuses on strategy development and the strengthening of revenue streams. Beyond his responsibilities with Altiras, Steven Marshall enjoys scuba diving.When the body does not properly decompress after a deep scuba dive, decompression sickness can occur. Colloquially known as “the bends,” decompression sickness stems from a changing matter state that affects the nitrogen that divers inhale as part of the compressed air in their breathing tank.All breathing tanks contain both oxygen and nitrogen. As the diver descends, pressure around the body increases, and the nitrogen dissolves into the blood. Ordinarily, this dissolved nitrogen progresses safely through the body and exits in the urine.If the diver rises to the surface too quickly, however, the rapid decrease in pressure causes the nitrogen to leave a solution state. It then forms bubbles in the blood or tissue, and the diver experiences the symptoms characteristic of decompression sickness. These include fatigue, confusion, headache, limb weakness, and rash, depending on the affected systems.Because this process depends on the buildup and release of pressure, the risk of decompression sickness varies with dive depth and duration. Experts recommend consulting dive tables or dive computers, the latter of which can calculate the limits within one must dive to avoid dangerous levels of nitrogen buildup.
Engaged with the Altiras companies as CEO, Steven Marshall is a Houston-based executive who manages a firm that has a top role in the worldwide global beneficial use services sphere. With Altiras, he provides innovative pathways toward enabling beneficial use and reuse strategies for chemical and fuels marketplaces. An avid traveler with a passion for wine, Steven Marshall pursues winemaking in his free time. Creating a bottle of wine begins with harvesting grapes, which is traditionally accomplished with shears and has been supplanted by mechanical harvesters in modern estates. In warm climes such as the Mediterranean, night harvesting is most common, while in colder climes day harvesting prevails. The timing is important in defining the sugar levels of the grapes that are next destemmed and crushed. At this point white and red varieties differ, with white grapes transferred to an additional press that removes any seeds and skin. The pure extracted juice is then allowed to settle, with the bottom sifting sediment finally racked, or filtered from the settling tank, prior to fermentation. With red wines, the grapes are simply destemmed and lightly crushed before fermenting begins, as it is the skins that give them their distinct flavor and color.
