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remembered by many survivors who tell his story. Another site explaining the deeds of Schindler who saved many Jews. This site has ample information about the Holocaust. Includes personal narratives, |
book excerpts, photos, and audio and video presentations, research and artwork. Interactive maps are included, life in the camps is examined, and case histories of survivors. United States Holocaust Museum |
offers this interactive web site. Meet Lola Rein Kaufman who presents her dress to the Museum. The dress is the one she wore for seven months while hiding in ahold |
in the ground. The hole was only 4 by 6 feet and dug out in a barn. This is a very powerful site about a concentration camp survivor, who instead |
of returning to his regular profession, chose to became a Nazi hunter. He dedicated his life to making sure no one would forget what happened in the Holocaust. Contains information |
about his Center, biography, photos, references and links. Zygfryd Baginski tells his story of the inhumanities of the Holocaust and the atrocities he witnessed. His accounts would provide good background. |
This museum is dedicated to the six million Jews who died during the Holocaust and how and when this museum was completed. Some very graphic photos are included. This is |
the main web page for our 8th grade web quest project on the Holocaust. Our questions about the panels can be answered on the web site below: Tab on "Courage |
to Remember" for the panels discussing the history of Nazi Germany and the Holocaust. Actual accounts of survivors which provide good concrete evidence of the Holocaust. This site has content |
including: poetry, memorials, papers, letters, journals, articles and essays. One section highlights the lives of women in the resistance movements, another details the experiences of those that hid or fled |
There are some 700 million people in Africa without access to electricity. As the continent modernizes, those people will need power. But could African power be a perfect place for leapfrog technology--when a developing society goes straight to the most modern technology without going through the iterations seen in the developed world? A new windfarm in Kenya might indicate yes. The $870 million Lake |
Turkana Wind Power (LTWP) project, set to begin construction in December, will be the largest wind farm in Africa when it is completed. The project, which will be built in a remote area near the Lake Turkana basin, will use 360 wind turbines to pump out 300 megawatts of power--enough to power tens of thousands of homes and add 30% more energy capacity to |
Kenya's grid. LWTP, a consortium of Kenyan and Dutch organizations including Anset Africa and KP&P, also plans to install a 266-mile-long transmission line to bring energy from the turbine project to the main grid. This is a big step for Africa's renewable energy capacity, but there is still a long way to go. There is only one grid-linked solar power project currently operating on |
the continent (in Rwanda), though there are several under construction. And at least one country in the region--South Africa--relies almost entirely on coal for energy. But if LTWP is completed on schedule (by 2014) and without any future financing issues, investors may soon come around to the idea that large-scale renewable projects in Africa make sense. |
For a hot summer day, the New York Times brings us the history of “cool” Already by the time of “Beowulf,” a millennium ago, the original low-temperature meaning of cool had veered into the realm of human emotion — or rather the lack thereof. From Old English to the ages |
emotional coolness had branched off in another direction: “assured and unabashed where diffidence and hesitation would be expected,” as the O.E.D. has it. This impudent style of cool — no longer in common usage — is the one that turns up in the examples from Abraham Lincoln and Wilkie Collins |
used disapprovingly, quite distinct from later, more positive uses. Those early instances of cool are easy enough to explain, but what of the intriguing contribution to the T.L.S. colloquy from Allan Peskin, a biographer of President James A. Garfield? Peskin found an 1881 letter by Garfield’s teenage daughter Mollie to |
have been ahead of her time, already using cool to mean “sophisticated, stylish” or “admirable, excellent”? Though it would be indubitably cool to find a hidden connection between schoolgirl talk of the 1880s and later hipster slang, my best guess is that Mollie was describing her future husband with the |
Safe Snow Play Break down of last January’s 192 “Snow Play” Injuries The American Academy of Pediatrics offers the following safety advice: • Use sleds that you can steer rather |
than snow discs. • Sled only where the bottom of the hill is away from motor traffic. • Watch out for trees and snow-covered hazards. • Don't ride flat. Sit |
up and face forward. • Wear a bike helmet and mouth guard. • Climb back up the hill on the side of the sled run, not in the middle where |
you may be hit by another sled. • Don't ride sleds onto water hazards, such as rivers or streams with thin ice. • Avoid jumps and landings that provide axial |
Adding soy sauce to certain foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan. Soy sauce |
was capable of reducing the salt content of salad dressings, soup, and stir-fried pork by 50, 17, and 29 per cent, respectively, without affecting the overall taste intensity or product |
pleasantness, according to results published in the Journal of Food Science. Salt is of course a vital nutrient and is necessary for the body to function, and the World Health |
Organization recommends that per capita daily salt consumption should not exceed five grams. However, with the average daily salt (NaCl) consumption in the western world estimated to be between 10 |
and 12 grams, consumers and some governments have imposed pressure on food manufacturers to reduce the salt content in their formulations - 60 to 80 per cent of salt consumption |
comes from packaged foods rather than salt added at the table. The new research, led by Stefanie Kremer from Wageningen University’s Centre for Innovative Consumer Studies, suggests “that it is |
possible to replace NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their |
consumer acceptance”. The study, which involved scientists from Kikkoman Europe, proposed that soy sauce may work by enhancing the perception of saltiness, the so-called odour-induced saltiness enhancement (OISE). “[However,] it |
might be expected that the association between soy sauce odour and saltiness in a population of almost completely nonusers of soy sauce might not be very strong. In that case |
it will take probably more than 1 or 2 sessions to establish an association between soy sauce odour and saltiness,” wrote Kremer and her co-workers. The Wageningen and Kikkoman researchers |
formulated salad dressing, soup, and stir-fried pork with increasing levels of soy sauce and decreasing levels of salt. Consumers were then recruited to test five samples of each product and |
rate the pleasantness and other sensory attributes. “The results showed that it was possible to achieve a NaCl reduction in the tested foods of, respectively, 50 per cent, 17 per |
cent, and 29 per cent without leading to significant losses in either overall taste intensity or product pleasantness,” wrote the researchers. “These results suggest that it is possible to replace |
NaCl in foods with naturally brewed soy sauce without lowering the overall taste intensity and to reduce the total NaCl content in these foods without decreasing their consumer acceptance,” they |
concluded. Source: Journal of Food Science Published online ahead of print, doi: 10.1111/j.1750-3841.2009.01232.x "Salt Reduction in Foods Using Naturally Brewed Soy Sauce" Authors: S. Kremer, J. Mojet, R. Shimojo I'm |
all for reducing salt in food -- but the use of soy sauce as an alternative is a nightmare for the portion of the population that suffers from celiac disease |
or is gluten intolerant, because (easily 99% of) soy sauce generally contains wheat. Already, there are so many foods on the market that could otherwise be gluten-free, EXCEPT for the |
SINGULAR addition of wheat-based soy sauce. It is actually quite a big (and bad) deal. Now, not all soy sauce is wheat based -- Kikkoman is, La Choy is not |
Image via Microsoft In my experience, inventors aren’t interested or aren’t very good at building a business, and entrepreneurs aren’t usually good scientists. These people need to find each other, and can jointly make a great team for a new |
startup. Historically, it’s also not often that a good inventor was also a good entrepreneur. Some now argue that even our entrepreneur heroes, like Thomas Edison, really cheated on the invention side. Only a few great entrepreneurs of recent times, |
like the young Bill Gates, seem to have elements of both sides. Even he had some great help from Steve Ballmer, a real marketing guy, and others. I’m convinced that this is because the personal characteristics required for these two |
jobs are quite different. For example, here are a few of the attributes that come to mind for a good inventor: - One idea, one focus. They have perseverance, based on strong personal conviction that something is possible. An inventor |
has to know precisely how things work. Inventors build solutions to a problem, and they relish in the success of having solved the problem. - Good with details. If you have ever written a patent application, you know it’s all |
about details, linkages, and causes vs. effects. Good inventors love to diagram out all the details, algorithms, and get their reward from finding new ways of getting things done. - Creative and artistic. You have to give the creator some |
resources, time, and throw in some food once in a while, and a “completed design” will appear in due time. Then they are done. They hate sales, and don’t understand what making a profit even means. - Realistic if not |
pessimistic. Every inventor, programmer, musician, and artist will tell you that you can’t schedule invention. They won’t commit to a completion date, and always dream of an unlimited budget. They expect many attempts will be required. Entrepreneurs, on the other |
hand, have a complementary but different set of strengths and weaknesses: - Lots of ideas, can’t focus. Most good entrepreneurs are idea people, and can flood you with ideas. The reason they can’t focus is that they haven’t yet flushed |
out all of the half-baked ones. When teamed with someone who can focus, things work, and a lot of wasted effort is avoided. - Likes the big picture, not good with details. An entrepreneur always has a “vision” of a |
bright future. But many fail, or have lots of stress because they don’t like to deal with the details. They tend to leave the details to others, who don’t have the vision or the skill, so the business suffers. - |
Good at starting a business and selling. Every entrepreneur reads everything they can find on running a business, maps out all the steps in their head, or explicitly on paper (business plan). They love talking about their business and their |
product, and dream of having millions of customers. - They exaggerate and are too optimistic. Exaggeration, pipe dreaming and denial are the tools and comforts of the trade of entrepreneurism. The psychological source of this “always at the edge” may |
be an addiction to adrenaline, the pleasure/high of “pulling it off” at the last minute, or the high that victory brings. For a successful business, it takes the discipline and creativity of an inventor, as well as the vision, planning, |
and optimism of an entrepreneur to create customer value. So if you’re an entrepreneur, find yourself a frustrated inventor and likely both of you can find more success and happiness. |
The Patagonian Ice Sheet was a large elongated and narrow ice sheet that covered all of Chile south of approximately present-day Puerto Montt during the Llanquihue glaciation. Some maps have the Patagonian Ice Sheet connected to the icecaps of the Altiplano by continuous glaciers all the way through the Andes. The ice sheet extended beyond the crest of the Andes into Argentina, but because |
of the dryness of the climate it did not reach beyond present-day lakes such as the Yagagtoo, Musters, and Colhue Huapi. At its peak (about 18,000-17,500 years ago), the Patagonian Ice Sheet covered about 480,000 km² of land with an estimated ice-volume of more than 500,000 km³, of which about 4% remains glaciated today in two separated portions known as the Northern and Southern |
Patagonian Ice Fields. The ice-volume reduction contributed to a global sea-level rise of about 1.2 meters. However, during the first glacial period at the beginning of the Pleistocene ice extended to the present-day Argentine coast. With each successive glaciation it is known that the ice has stopped further and further to the west, with aridity always serving as the decisive factor halting glacier spread: |
it is believed that the east-west precipitation gradients during glacial periods were even steeper than the extremely steep ones of present-day Patagonia. The Southern Patagonian Ice Field (Spanish: Hielos Continentales or Campo de Hielo Sur), located at the Southern Patagonic Andes between Argentina and Chile, is the world's second largest contiguous extrapolar ice field. It is the bigger of two remnant parts of the |
WebMD Medical News Louise Chang, MD Aug. 29, 2012 -- New research provides another helping of sweet news for chocolate lovers. Men who eat a moderate amount of chocolate each |
week may be less likely to have a stroke, compared to men who don’t eat any chocolate. Most studies suggest that health benefits come mainly from dark chocolate, but the |
new research seems to extend these perks to milk chocolate. The study took place in Sweden, where about 90% of the chocolate is milk chocolate. Chocolate contains heart-healthy antioxidants called |
flavonoids, which may be responsible for some of its health benefits. Other studies have shown that eating a moderate amount of dark chocolate may protect against heart disease and also |
help with memory. The new findings appear in Neurology. The study included more than 37,000 Swedish men aged 45 to 79 who filled out questionnaires about the foods they ate, |
including chocolate. During a 10-year period, there were 1,995 cases of stroke. The men who reported eating the largest amount of chocolate, or about one-third of a cup of chocolate |
chips per week, were 17% less likely to have a stroke compared to those who ate the least. The researchers also analyzed the combined findings of five studies (including their |
own) that had a total of 4,260 cases of stroke. People who ate the most chocolate were 19% less likely to have a stroke compared to their counterparts who ate |
the least chocolate. One caveat: As with most studies done on chocolate's benefits, the findings are a link, not cause and effect. Suzanne Steinbaum, DO, says that there may be |
something different about milk chocolate from Sweden compared to the U.S. She is a cardiologist at Lenox Hill Hospital in New York. “Is ours more processed? “she asks. “In the |
U.S., I still recommend dark chocolate, as that is where all the research points. Chocolate could be beneficial for your heart and brain and may hit your sweet spot, too.” |
There are things we know we can do today to lower risk of stroke, Caron Rockman, MD, says. She is an associate professor of surgery at New York University Langone |
Medical Center in New York City. “I don’t think the message should be run out and eat chocolate to prevent stroke,” she says. “You are better off controlling other known |
stroke risk factors than eating more chocolate.” Irene Katzan, MD, agrees. She is a stroke neurologist in the Neurological Institute at Cleveland Clinic in Ohio. “I don’t know that I |
would counsel patients to eat chocolate, but I would tell them that chocolate is not harmful -- especially dark chocolate,” she says. “This is great news because it gives people |
who love chocolate something to hang their hat on.” SOURCES:Larsson S, Virtamo J, Wolk A. Neurology, 2012, study received ahead of print.Caron Rockman, MD, associate professor, department of surgery at |
NYU Langone Medical Center.Suzanne Steinbaum, DO, preventive cardiologist, Lenox Hill Hospital, New York City.Irene Katzan, MD, neurologist, Cleveland Clinic, Cleveland, Ohio. The Health News section does not provide medical advice, |
News Releases - 2010 Pacific Southwest Research Station/USDA Forest Service Science that makes a difference. . . U.S. Forest Service and El Dorado High School Team Up to Hold Third |
Annual Natural Resources Fair PLACERVILLE, Calif.—El Dorado High School students and U.S. Forest Service employees from the Pacific Southwest Research Station (PSW) and Eldorado National Forest will continue to spark |
an interest in resource management among more than 600 middle school students expected at the third annual Natural Connections fair on October 15. The natural resources fair will be held |
from 10 a.m. to 2 p.m. at the Institute of Forest Genetics, located at 2480 Carson Road in Placerville. It is not open to the general public. Sixth- through eighth-grade |
students from Placerville and Sacramento will visit 30 activity stations that will teach them about topics, such as biomes, food chains, water, wildlife, fire ecology and safety, insects, non-native invasive |
species, recreation, timber management, and genetics. The activities will be led by about 90 El Dorado High School freshman, sophomore and junior students, along with Forest Service natural resources professionals |
from the Eldorado National Forest and Pacific Southwest Research Station, and partners from American River Conservancy, California State Department of Water Resources, UC Davis Extension and El Dorado County. Student-led |
activities are part of the El Dorado High School Natural Resources Program, which encourages participants to become self-directed learners in environmental studies. Program students work in local ecosystems and the |
community through a curriculum that offers classes from their freshman through senior years. El Dorado High School and Forest Service officials hope that this fair will give participants an appreciation |
for science and encourage them to participate in natural resources programs when they enter high school. For more information about the Natural Connections event, contact the PSW Institute of Forest |
Genetics at (530) 622-1225. The 596,724-acre Eldorado National Forest is located in the Central Sierra Nevada Mountains. Portions of El Dorado, Placer, Alpine and Amador counties lie within its boundary. |
The Institute of Forest Genetics was originally founded in 1925 by James G. Eddy and has been operated by the PSW since 1935. It serves as the premier location for |
research in the areas of forestry and biology. The institute was listed on the National Register of Historic places in 1987. The PSW is headquartered in Albany, Calif. The station |
develops and communicates science needed to sustain forest ecosystems and other benefits to society. It has laboratories and research centers in California, Hawaii, and the United States affiliated Pacific Islands. |
Can a tree's genes be altered so that it grows at a faster rate? #98253. Asked by Ikirak. (Aug 03 08 9:19 PM) Yes, and here is a practical example.| |
Wood harvested from genetically engineered trees might make paper and some fuels easier and less costly to produce. A team of researchers has genetically engineered aspens to reduce their content |
of lignin, a tough polymer that glues together the cells in trees and that the papermaking process must chemically extract. What's more, the engineered trees actually grow faster and have |
a higher proportion of cellulose, the raw material for paper, than normal aspens do. "The [engineered] plants were a good 25 to 30 percent taller." Chiang speculates that blocking the |
lignin gene changes other compounds that stimulate growth of the tree. Cutting the lignin content of trees could also make it more practical to produce ethanol and other biofuels from |
wood, says Jeffries. Oil companies add ethanol, usually fermented from corn, to gasoline to help it burn cleanly. (I suspect that this will be common practise in the worl od |
Familiar Companion Animals Dogs, cats, guinea pigs, goldfish. Everyone knows that domesticated pets can dramatically enhance people’s lives. Pets become members of the family, and learning to care for a companion animal is a great way to foster a sense |
of respect and responsibility in a young person. A pet can also bring joy and companionship to people later in life. The Trouble with Exotic Pets What about pythons, iguanas, monkeys and macaws? Well, that’s a different story: These and |
other exotic pets are not good ideas and can bring unexpected trouble — especially if you are unfamiliar with an animal’s life history, behaviors and its medical needs. Here are a few examples: An adorable baby python might draw your |
attention to be a pet, but when these pythons grow quite large and outgrow their enclosures, they can be difficult to handle and even pose a threat to people and other animals. For many reasons, zoos are not in the |
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