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Graphene In Automotive Industry
GRAPHENE FOR STRONGER, LIGHTER, ENERGY-EFFICIENT AND ENVIRONMENTALLY FRIENDLY VEHICLES.
Global automotive industry is facing main challenges such as CO2 emissions reduction, safety and energy-efficiency. Therefore, the need for applying a new direction for greener and safer vehicles is more than urgent. This opens so much potential for graphene to be the right solution. With our trade secret production process the final costs of innovating automotive industry with graphene is not the slowing down aspect anymore.
LIGHTER & STRONGER VEHICLES
Graphene has tremendous applications in composites and coatings to make light, strong as well as safe vehicles. With being over 200-times stronger than steel, Graphene can replace carbon fiber, steel, and aluminum components. Additionally, it will improve dimensional stability of vehicles.
Self-cleaning and thermally conducive fabric can provide high-class car interior for everybody. That’s where our graphene comes in. Graphene enhanced heated car seats without high energy waste can be now reality.
Graphene can improve existing Lithium batteries or fully replace them in the following years. You are looking at the right material to make baterries smaller, cheaper, and the most importantly more eco-friendly. | <urn:uuid:53bb3cb0-a0b0-4914-9079-1883cd79af42> | CC-MAIN-2019-51 | http://2dmsolutions.com/graphene-in-automotive-industry/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540537212.96/warc/CC-MAIN-20191212051311-20191212075311-00270.warc.gz | en | 0.91232 | 280 | 2.6875 | 3 |
A mathematics investigation involving data collection and representation, embedded in a real-world context.
This open-ended mathematics investigation has been designed to deepen students’ understanding of data collection and representation.
Your teacher would like to give the class a special reward for good behavior. She has set aside 1 hour on Friday afternoon for the class to have the reward. The class must brainstorm five possible reward options, with the most popular activity being selected.
In this investigation, the students must brainstorm some possible ideas for the class reward. Then they will survey their classmates, graph their results, and determine which reward option is the most popular.
This teaching resource includes:
- teacher notes detailing a range of important information about the investigation
- a detailed description of the investigation for students, including step-by-step instructions
- various planning templates and recording worksheets
- reflection questions.
Common Core Curriculum alignment
Organize, represent, and interpret data with up to three categories; ask and answer questions about the total number of data points, how many in each category, and how many more or less are in one category than in another.
Draw a picture graph and a bar graph (with single-unit scale) to represent a data set with up to four categories. Solve simple put-together, take-apart, and compare problems1 using information presented in a bar graph.
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We have updated this resource to better reflect the Common Core and TEKS state standards.
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You must be logged in to report an error. Sign up now! | <urn:uuid:de8f25ff-e7dc-4e8c-894a-576fc322ac34> | CC-MAIN-2021-43 | https://www.teachstarter.com/us/teaching-resource/data-math-investigation-reward/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323585265.67/warc/CC-MAIN-20211019105138-20211019135138-00428.warc.gz | en | 0.900643 | 377 | 3.90625 | 4 |
Path Car Exhibit
Backstory and Context
It was a Sunday in 2001, but Peter Rinaldi, a senior engineering manager with the Port Authority of New York & New Jersey was working another long, grueling day at “ground zero,” coordinating the logistics of the recovery operation. He opened an intact emergency exit hatchway on West Street near Vesey Street and entered, along with several other engineers, police and fire personnel, the north tube of the PATH system’s loop through the World Trade Center site. They had no idea what to expect. The tunnel was flooded so small rafts were employed. Paddling through a remarkably intact section of the tunnel and following the submerged trackway as it curved right, they found themselves at the north end of the 5-track PATH WTC station. There Peter climbed onto the platform and walked through the doors of car 745, still open and waiting for the passengers that never came back on 9/11. He stepped aboard the car and into the operating cab and at that moment became determined that, somehow, this car must be saved. | <urn:uuid:a822e64d-8cec-4753-a259-cd5885f7d8fb> | CC-MAIN-2022-33 | https://theclio.com/entry/32977/tour/11/reverse | s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882572089.53/warc/CC-MAIN-20220814234405-20220815024405-00076.warc.gz | en | 0.968987 | 273 | 2.546875 | 3 |
- Visit Us
The maiden second generation (2G) detector is expected to start taking data in a few years from now. Other LIGO and Virgo detectors of that class will join in the following years. Together they will pave the way for direct detections of gravitational wave (GW) signals and plant the first steps in GW astronomy. In the first part of the talk I will describe the type of sources they will target and the problems we are working on now to enable their detection.
The construction of third generation (3G) detectors will likely happen after the first successes of 2G detectors. That has, however, not stopped some of us from envisaging the maximal GW science potential that may be realizable with an earth-based detector within a decade of the advent of the 2G detectors. The 3G detectors will be ten times more sensitive and will hear signals down to as low as 1Hz, rather than 10-15Hz in their 2G predecessors. They will shed light on the equation of state of neutron stars and, perhaps, tell us why pulsars glitch. If they detect intermediate mass binary black holes they will likely unravel what kind of environments seeded their formation. They will also probe the equation of state of the dark energy, independent of supernova Type Ia observations. In the second part of my talk I will discuss the GW sources that 3G detectors will observe and the astrophysics they will teach us. | <urn:uuid:da682e4b-3890-4988-af91-a0175a94d4a9> | CC-MAIN-2014-10 | http://ccrg.rit.edu/events/calendar/2012/01/25/science-cafe-gravitational-wave-astronomy-planned-and-proposed-detectors | s3://commoncrawl/crawl-data/CC-MAIN-2014-10/segments/1394021878262/warc/CC-MAIN-20140305121758-00008-ip-10-183-142-35.ec2.internal.warc.gz | en | 0.941978 | 291 | 2.59375 | 3 |
The primary Pc networks had been dedicated Unique-reason programs like SABRE (an airline reservation system) and AUTODIN I (a defense command-and-Handle system), both equally intended and applied while in the late 1950s and early sixties. Because of the early sixties Pc suppliers experienced started to implement semiconductor technological innovation in commercial items, and both equally typical batch-processing and time-sharing programs had been in position in lots of substantial, technologically Superior firms. Time-sharing programs permitted a computer’s assets to be shared in immediate succession with multiple buyers, cycling through the queue of buyers so speedily that the computer appeared dedicated to each person’s responsibilities despite the existence of numerous Some others accessing the system “simultaneously.” This led for the Idea of sharing Pc assets (referred to as host desktops or simply hosts) above a whole network. Host-to-host interactions had been envisioned, together with entry to specialised assets (like supercomputers and mass storage programs) and interactive accessibility by remote buyers for the computational powers of time-sharing programs located elsewhere. These Strategies had been initial realized in ARPANET, which proven the initial host-to-host network link on Oct 29, 1969. It was made through the Advanced Investigate Tasks Agency (ARPA) of the U.S. Division of Protection. ARPANET was one of the initial general-reason Pc networks. It linked time-sharing desktops at governing administration-supported analysis web pages, principally universities in The us, and it before long became a important bit of infrastructure for the computer science analysis Group in The us. Resources and apps—such as the easy mail transfer protocol (SMTP, typically called e-mail), for sending shorter messages, along with the file transfer protocol (FTP), for lengthier transmissions—speedily emerged. To be able to achieve Charge-efficient interactive communications between desktops, which typically talk Briefly bursts of data, ARPANET used the new technological innovation of packet switching. Packet switching requires substantial messages (or chunks of Pc info) and breaks them into scaled-down, manageable pieces (often called packets) that may travel independently above any out there circuit for the goal spot, where by the pieces are reassembled. Hence, compared with traditional voice communications, packet switching isn’t going to require a solitary dedicated circuit between each pair of buyers. Commercial packet networks had been released while in the seventies, but these had been intended principally to provide productive entry to remote desktops by dedicated terminals. Briefly, they changed long-length modem connections by a lot less-high-priced “Digital” circuits above packet networks. In The us, Telenet and Tymnet had been two these kinds of packet networks. Neither supported host-to-host communications; while in the seventies this was even now the province of the analysis networks, and it would keep on being so for many years. DARPA (Protection Advanced Investigate Tasks Agency; formerly ARPA) supported initiatives for ground-based mostly and satellite-based mostly packet networks. The ground-based mostly packet radio system provided cellular entry to computing assets, whilst the packet satellite network linked The us with quite a few European nations around the world and enabled connections with greatly dispersed and remote regions. Along with the introduction of packet radio, connecting a cellular terminal to a computer network became possible. However, time-sharing programs had been then even now far too substantial, unwieldy, and costly to be cellular or perhaps to exist outside a weather-managed computing atmosphere. A strong inspiration As a result existed to connect the packet radio network to ARPANET to be able to permit cellular buyers with easy terminals to accessibility enough time-sharing programs for which that they had authorization. In the same way, the packet satellite network was employed by DARPA to website link The us with satellite terminals serving the United Kingdom, Norway, Germany, and Italy. These terminals, even so, had to be connected to other networks in European nations around the world to be able to get to the stop buyers. Hence arose the need to connect the packet satellite net, and also the packet radio net, with other networks. Basis of the online world The web resulted from the hassle to connect different analysis networks in The us and Europe. Initial, DARPA proven a program to analyze the interconnection of “heterogeneous networks.” This program, referred to as Internetting, was dependant on the recently released idea of open up architecture networking, where networks with outlined normal interfaces might be interconnected by “gateways.” A Performing demonstration of the idea was planned. In order for the idea to work, a brand new protocol had to be intended and created; indeed, a system architecture was also essential. In 1974 Vinton Cerf, then at Stanford College in California, and this writer, then at DARPA, collaborated on a paper that initial explained this type of protocol and system architecture—specifically, the transmission Handle protocol (TCP), which enabled differing kinds of machines on networks all around the environment to route and assemble info packets. TCP, which originally integrated the online world protocol (IP), a world addressing system that permitted routers to get info packets for their ultimate spot, shaped the TCP/IP normal, which was adopted through the U.S. Division of Protection in 1980. Because of the early nineteen eighties the “open up architecture” of the TCP/IP method was adopted and endorsed by all kinds of other researchers and at some point by technologists and businessmen worldwide. Because of the nineteen eighties other U.S. governmental bodies had been intensely involved with networking, including the National Science Basis (NSF), the Division of Energy, along with the National Aeronautics and Room Administration (NASA). Even though DARPA experienced performed a seminal part in making a little-scale Model of the online world among the its researchers, NSF labored with DARPA to broaden entry to the complete scientific and tutorial Group and to make TCP/IP the normal in all federally supported analysis networks. In 1985–86 NSF funded the initial five supercomputing centres—at Princeton College, the College of Pittsburgh, the College of California, San Diego, the College of Illinois, and Cornell College. Within the nineteen eighties NSF also funded the event and operation of the NSFNET, a nationwide “backbone” network to connect these centres. Because of the late nineteen eighties the network was operating at many bits for each next. NSF also funded different nonprofit neighborhood and regional networks to connect other buyers for the NSFNET. A couple of commercial networks also began while in the late nineteen eighties; these had been before long joined by Some others, along with the Commercial World wide web Trade (CIX) was shaped to permit transit site visitors between commercial networks that if not wouldn’t have been permitted around the NSFNET backbone. In 1995, following intensive critique of the specific situation, NSF resolved that assistance of the NSFNET infrastructure was not essential, due to the fact several commercial suppliers had been now eager and capable of meet the requirements of the analysis Group, and its assistance was withdrawn. In the meantime, NSF experienced fostered a aggressive collection of business World wide web backbones connected to one another via so-referred to as network accessibility points (NAPs). | <urn:uuid:6c91fa18-2389-4910-a6c5-cefd388fc840> | CC-MAIN-2023-23 | https://ecommerce.name.tr/enpatika-com/ | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224648695.4/warc/CC-MAIN-20230602140602-20230602170602-00234.warc.gz | en | 0.955028 | 1,663 | 3.390625 | 3 |
St. Francis and the Manger
In the early part of the thirteenth century Saint Francis of Assisi was troubled by the lack of holiness in the holiday season. Even in those days, children were more concerned about their gifts than the birth of Christ. Adults kept an account of who gave them what instead of giving from the heart. There was a lot of drunkenness and desire. The fact that God came to earth as a man seemed to be lost in the preparations for the feasting and merry making.
Fox Tales International
As Francis often did when he was troubled, he went to a cave on Mount Subasio and prayed. In his revelry an answer came to him: he had remembered the humble birth of our Lord and came up with a plan to remind people of the real reason we celebrate Christmas.
For weeks he prepared. Three of the monks were dressed as Kings. Other monks would come as shepherds. A farmer agreed to loan him a donkey, a cow, chickens and sheep. He found a carpenter to portray Joseph and a beautiful young maiden to portray Mary.
It was Christmas Eve and everything was set. He chose a cave on the edge of the village of Greccio because it reminded him of the biblical description of the manger. Even in his own time Francis was well known. When word went out that he had arranged a special celebration of Christmas, people came from far and near.
(Imagine now that you are standing on the side of this hill, near the cave. It is just past sunset and the light is fading from a rose colored sky. Looking out over the valley you see hundreds of people gathering. Some are carrying torches, others candles. Each person carries their own light. From each home and village a trickle of light flows towards the cave. These trickles of light gather into streams and rivers. Soon a flood of light flows up hill to the mouth of the cave. Do you see the brightness that everyone carries?)
Just as everyone arrived, Francis realized that he had forgotten something. The shepherds and sheep were there, so were the three kings and their horses. There was a donkey, a cow and some chickens sleeping or scratching in the straw. Mary and Joseph were there. How could he? Francis had forgotten the baby!
Just then he saw a spark in the straw. At first he thought the spark had leapt from a candle or torch and was threatening to send the place up in flames. But then it took shape. A small ball of fire began to grow and softly glow. Right before the eyes of a thousand seekers, the glowing light took the shape of an infant. For the second time, God came to earth as a child. Everyone present witnessed a miracle.
Francis could not let the baby rest on the cold hard ground. He scooped the Christ child up into his arms and cuddled him. He cooed and made faces at the baby and realized the true meaning of Christmas.
God came to earth not as a king but as the child of a poor carpenter. He was not born in a palace but in a manger among animals. God is there to take care of us, but also to be taken care of, to be nurtured and held securely. And just as we may make faces and silly sounds with an infant, not caring what others may think, so it is with God, we can most truly be ourselves. Though chaste, Francis gave birth. For a moment he knew the pleasure of fatherhood. He also gained a deeper appreciation of our Father and his infinite wisdom. What a blessing for us all!
And so it has been to this day: throughout the world we celebrate the birth of Christ with the nativity, an idea inspired by a poor man from Assisi. How many of you have a manger set that you place near the tree at Christmas? Whether your manger set is hand carved of rare wood or molded from plastic, when you arrange the decorations on your mantel or coffee table think of Saint Francis and this story. More importantly, remember the real reason we celebrate this Holy day. And maybe, as they do in Italy, you may wish to set the kings and camels at a distance on the first night and inch them closer each day to remind yourself of that journey to be nearer to God. Keep the baby Jesus under wraps and place Him in the manger on Christmas Eve to remind yourself of the night God came to earth to bless us all with peace eternal.
-Brian "Fox" Ellis
Fox Tales International | <urn:uuid:14057de3-b4d1-4dc9-936f-713ef3cb16e6> | CC-MAIN-2017-13 | http://www.christmasnightinc.com/stories/st-francis-and-manger/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-13/segments/1490218189090.69/warc/CC-MAIN-20170322212949-00413-ip-10-233-31-227.ec2.internal.warc.gz | en | 0.980338 | 931 | 3.0625 | 3 |
In the most common version seen today, paper wrestlers made from origami or illustrated cutouts are placed on a cardboard box with a ring drawn on it. The paper wrestlers start a little apart, and the two opposing players try to move their wrestlers by repeatedly tapping the box. The first wrestler to fall or leave the ring loses.
The advantage of the origami version is that, if you know how to make the wrestlers, it can be played basically anywhere.
Based on illustrations from the Edo Period, it seems early kamizumo involved blowing on the paper wrestlers, but tapping is the standard method used today.
There’s a more formal subset of kamizumo known as Tokugawa-style kamizumo (Tokugawa-shiki kamizumo).
In 1954, at the age of 17, Yoshiyuki Tokugawa made his own cutout kamizumo paper doll designs and specified a fixed hand orientation for the wrestlers, with one hand up and the other down. He also established the rule that the two wrestlers must start together, supporting each other. He even took it as far as creating sumo stables and rankings across a tournament, just like in real sumo.
For years, Tokugawa just played with friends. But when the concept was picked up in a magazine in 1974, it took off nationwide, leading to a boom in kamizumo. While the craze has since died down, the Nihon Kamizumo Kyokai (Japan Kamizumo Association) still exists to this day, with its own top-ranked Yokozuna. | <urn:uuid:20f6a8cd-11fc-4ca3-b364-236bbfd3c8dd> | CC-MAIN-2018-13 | https://allabout-japan.com/en/article/4442/ | s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257646914.32/warc/CC-MAIN-20180319120712-20180319140712-00377.warc.gz | en | 0.965234 | 334 | 2.5625 | 3 |
NATURAL SYNTAX: NEGATION IN ENGLISH
Languages of publication
Natural Syntax is a developing deductive theory, a branch of Naturalness Theory. The naturalness judgements are couched in naturalness scales, which follow from the basic parameters (or 'axioms') listed at the beginning of the paper. The predictions of the theory are calculated in 'deductions', whose chief components are a pair of naturalness scales and the rules governing the alignment of corresponding naturalness values. Parallel and chiastic alignments are distinguished, in complementary distribution. Here almost only chiastic alignment is utilized, the latter being mandatory in derivations limited to unnatural environments. (This paper deals with negation, a phenomenon of low naturalness in Natural Syntax.) The exemplification is taken from English. The following pairs of variants are dealt with in deductions: (1) 'Is there somebody else? vs. 'Is there nobody else?' (2) 'Nobody' vs. 'nothing'. (3) 'She is not lazy' vs. 'She does not like ice cream'. (4) Absence vs. presence of 'not' with 'no' and 'any'. (5) The adverb 'nowhere' clause-initially and clause-internally. (6) 'Nowhere' expressing rest and movement. (7) Pronouns with 'no-' used as subject or object vs. pronouns with 'any-' used as object. (8) 'Not' with finite and non-finite verbs. (9) 'He hadn't' vs. 'he didn't have'. (10) The adverb 'never in situ' and 'ex situ'. (11) 'No money' vs. 'not any money' in conversation. (12) The determiner 'no' vs. the pronoun 'none'.
Publication order reference
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Magi in Malta
Ancient Megalithic site on the Island of Malta
Some of the mysteries on the Island of Malta include caves , chambers, Elongated Skulls, puzzling cart wheel tracks in solid rock and megalithic ruins built by Giants. Now Initiates can find here a few Magi connections that should help demystify some of the ancient mysteries of this incredible island.
Located in Mediterranean Sea Malta is an Island not far from ancient Phoenician capital city of Sidon in today’s Lebanon. For decades the ruins located at Malta were considered some of the oldest in the world. So if the Phoenician Magi began their journey in Turkey and then moved onto Lebanon it would logistically make sense that Malta would be one of the very first in a series of island settlements ever built after the Great Flood. Image Left shows evidence of the mummy casket tradition popular in Egypt that may have begun here with the early Magi on Malta. Especially since the Phoenicians where naval experts, so it’s far more likely for them to travel by water then by land when colonizing.
“When the Phoenicians arrived to the Maltese islands, some believe that they may have found them largely uninhabited and used them as safe anchorage for their ships. It is a known fact that the Carthaginians — who were themselves descendants of the Phoenicians — later, colonized Malta. It is not really clear what happened to the people of Malta (or who were they) who pre-dated the Phoenicians.
So I think it’s not only a question of who predated the Phoenicians but also a question of if anyone did or they really may have been the first to repopulate this area after the world flood.
One of the island legends consists of Giants being involved with the impressive megalithic constructions found all over the island. From all of the previous research into the Magi we have an idea of the possibility that the first Phoenicians had red hair but also greater stature that would make them a match for the physical description of being tall given in the legend. Plus the early Magi are known to have been the first to build megaliths so that too matches the accounts. In the Image Right we can see there construction methods are close to the style of Stonehenge, Göbekli Tepe and even Peru.
Part of what adds to the mystery of Malta is the cart tracks found in solid rock. Conservative ideas include the lines were naturally formed when the rock itself was still being made millions of years ago. Some of this style cart ruts have been found in Turkey that range from 12-14 million years ago as well. Pompeii also has some of the same formations there in the rock. A new theory suggest the wheels on the carts were made of copper and if sand got between the wheels and rock it would have acted like sand paper and sanded them down much faster. Just like copper may have been used with sand to cut out and polish large blocks of stone by the Magi in Egypt. Hard stone makes cutting and polishing with sand work even better then modern diamond bit tools an idea that was recently made popular by a video hosted by Dr. Michael Heiser. There is also ancient Magi technique of softening rock like we see on walls in Peru. A inventor from Canada named John Hutchison was attempting to recreate the research of Tesla in the golden era of the 1970’s and was able to temporarily soften solid objects with electricity. Even though there is some debate over the validity of his tests it is today commonly known as part of the Hutchison Effect. One should also consider the Vedic versions of history suggested most notably by Forbidden Archaeologist Michael A. Cremo. Under his model these lines could have been created millions of years ago by a previous civilization that was later completely wiped out. Our modern times could just be yet another rendition of greater cycles. Really when you consider our civilization right now is only one meteor or volcano away from crumbling back into dust. Maybe fifty thousand years in the future a new group of early hunter gathers will find the tracks at Malta again and wonder what we do now.
A rock opening outside on Malta
Lastly there is a vast network of underground caves on the Island of Malta. Part of their mystery is just how many there are down there and who was using them and for how long. Some locals say when a chamber called the Hypogeum was first rediscovered it was full of human bones with elongated skulls that were later stolen from the museum maybe even part of a Ancient Magi Conspiracy. Some controversial numbers have come back from dating the site but on average the oldest would approximate seven thousand years. But maybe these caverns offered a location for people and even there animals a place to live and wait out numerous types of catastrophe’s throughout the ages. Maybe some of the ancient magi lived here underground throughout many extinction level events such as comets, floods, ice ages or other catastrophic times. From ancient South American text like the Pol po vul we know caves are often seen as portal to the Underworld. Then we have the Epic of Gilgamesh from the Sumerian era that also tells the tale of the Immortal beings living in underworld. Even modern day account suggests the idea that an entire advanced humanoid subterranean civilization with reptilian DNA lives just beneath the surface. Ancient Ojibwa legends include the slaying of giant fish by a hero that eventually led to the unlocking of secret caves to him that are normally invisible to mere mortals. So maybe it could be that all of these Magi tales of the underworld portals in caves explains those that have gone missing while exploring the depths of the caves in Malta.
Sadly there is also a tragic folklore story about a group of school children a long time ago that went missing in the chambers without a trace. Debates still continues over what could have happened to them. Some see this as evidence of the supernatural origins of the caves and while others insist they just all got lost into its unexplored depths.
For that maybe the most impressive feature on the Island of Malta is the underground chambers of the Hypogeum which literally a Greek word meaning underground. Image Above Left you can see the island has many carved and natural rock formations. But deeper on the island some places were found that are not really caves but instead are man made rooms carved to extreme precision. This area is a well-protected by UNESCO for its status on the World Heritage Site list. Therefore it is off limits for many things such as more modern photographs. Some study’s of archaeoacoustic tests were been done in 2014 on the elaborately carved chamber with real resonating results. Some speculate the frequency the chamber produces is a healing or hypnotic effect. Others say the frequency is part of the mystery technology used to soften rock and build megalithic constructions. Or maybe this is where the Magi setup there first portal to the underworld and somehow it could still be opening explaining those that have gone missing inside. It could be the children by accident sang a special sounding tune in the Hypogeum chamber that opened a one way portal to another realm for them to never be seen again. Now we can only hope they may have found a new family of Immortals living in the Underworld willing to raise them as there own. Maybe one day with further archaeoacoustic testing we can unlock the secrets of how Hypogeum chamber was intended to be used and find traces of the missing kids.
Winged Disk and Sacred Tree Emblem found on Malta
So here we have the Island Malta filled with mystery’s and possible Magi connections. Mummies, missing Elongated Skulls and Megalithic constructions. This Gold artifact depicting the Sacred Tree and the God in the Winged Disk Seen Left is the strongest piece of evidence for the Magi case. It is undoubtedly related to the Winged Disk of the Sumerians and is still called Ahura Mazda today by the Zoroastrians. It is the Secret Meaning to Freemasonry and God of the Ancient Phoenician Magi. So now the Adept Initiate may consider some of the Islands mystery’s solved. Ancient Magi may really have been the advanced people that built with stone and created the carts paths here. Plus there legends of Underworld could be true and portal openings on Islands like Malta could lead to an incredible underground civilization that lay all over the world just beneath our feet. | <urn:uuid:f488dec4-0395-4622-a8ef-6a1a0ae73a5e> | CC-MAIN-2021-21 | https://adeptinitiates.com/magi-in-malta/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-21/segments/1620243991378.48/warc/CC-MAIN-20210515070344-20210515100344-00051.warc.gz | en | 0.972385 | 1,737 | 2.90625 | 3 |
Oregon has received a $354,241 federal grant that will fund projects aimed at increasing the resilience of coastal communities.
Projects will include installing new tsunami signs and evacuation maps along on U.S. Highway 101, evacuation route enhancements, publishing tsunami data for the Columbia River and organizing outreach events, such as a coastal tsunami symposium in 2018. Regionally, grant dollars will also help develop digital wave arrival map layers for the North Coast.
Since 2009, Oregon has received $4.6 million in national tsunami hazard mitigation grants.
“Thanks to these grant funds, the entire Oregon Coast now has tsunami evacuation maps that are available as print evacuation brochures and through a web map,” Jonathan Allan, Oregon Department of Geology and Mineral Industries coastal geomorphologist and project lead, said in a statement. “Development of those maps was a crucial accomplishment in helping residents and visitors get to safety. And that’s just one example of many.” | <urn:uuid:a95159ea-09ef-4b7b-84d7-4d53e96d4b1a> | CC-MAIN-2018-43 | http://www.dailyastorian.com/Local_News/20171005/oregon-receives-tsunami-hazard-grant | s3://commoncrawl/crawl-data/CC-MAIN-2018-43/segments/1539583511175.9/warc/CC-MAIN-20181017132258-20181017153758-00214.warc.gz | en | 0.944165 | 198 | 2.515625 | 3 |
A User’s Guide to Russian Propaganda
Western press and media are having trouble distinguishing facts from Russian propaganda. This is understandable – the Russian propaganda machine is a mature and venerable institution that engages in an art that, for better or for worse, the West simply does not practice as often nor as effectively. The intent of this guide is to help those less accustomed to the ways of the Russian government to discern between reporting and propaganda. There are a few simple tell-tale signs.
Types of propaganda to look for – the signs, the impact, and the facts:
SIGN #1: Reporting that points to ethnic divisions and Kyiv’s Maidan as a source of unrest.
IMPACT: Western media call into question the stability of the interim Ukrainian government, and speculate that Ukraine is a hotbed of prejudice on the brink of civil war.
FACT: Modern Ukraine has no history of ethnic conflict. Furthermore, the Maidan was a gathering place for Ukrainians of all ethnic backgrounds:
- A Facebook post by an Afghan-Ukrainian triggered the first mass protest at Kyiv’s Maidan last November;
- An Armenian-Ukrainian and a Belarusian were the first to die at the hands of the government’s internal police.
- Jewish-Ukrainians formed a self-defense unit to support Maidan in Kyiv and fight against the Yanukovych regime;
- Numerous Jewish thought-leaders and organizations have spoken out against Kremlin propaganda portraying Maidan participants as anti-Semites or neo-Nazis;
- Russian-Ukrainians are enlisting to protect their Ukrainian homeland against Russian armed forces;
- Crimean Tatars have been staunch supporters of Maidan and are actively resisting Russia’s military aggressions in Crimea.
Just like the United States of America, Ukraine is multi-national and diverse. Are the diverse United States capable of being a unified democracy? Sure! So is Ukraine
SIGN #2: Reports of murders and violence attributed to “banderite” and “fascist” radicals.
IMPACT: Western media wonders whether the democratic and human rights movement might not be a front for “extremists”.
FACT: Some of the new government’s detractors have used provocative slurs and the corrupt judicial system to manufacture or inflate charges to discredit the Maidan movement. Violent provocations have been staged by paid provocateurs in order to implicate activists in brutal crimes. Yet even the Ukrainian soldiers under siege in Crimea obey strict orders to maintain passive resistance – which they do, even as their friends and families are threatened by the occupying forces. The people of Ukraine are doing all they can to keep the peace in their pursuit of human rights and democracy. Theirs is a genuine quest for freedom.
SIGN #3: Assertions that ethnic Russians and Russian speakers are under threat.
IMPACT: Western media suspects the people of Ukraine of violent vengeance and spite instigated by the new government.
FACT: Russian media has broadcast images purportedly of refugees escaping to Russia through Ukraine’s Eastern border – but in fact those were Ukrainian businessmen in line at the Polish-Ukrainian border, a daily routine, just like that of Americans who do business in Canada. Such are the tools of Russian propaganda.
Russian language and culture thrive across the whole of Ukraine. Russian is one of Ukraine’s two state languages, and was re-affirmed as such by the president of the interim government. Russian media and publications are freely imported and available throughout Ukraine, and represent the majority of publications available in Kyiv. Russian media will undoubtedly continue to thrive as an integral part of the multi-national Ukrainian landscape. On the other hand, several years ago some Ukrainian-language schools were shut down by regional Yanukovych authorities. Over time the Ukrainian government may wish to come to conduct all its business in Ukrainian, and so will wish to assure all students have access to an education in Ukrainian, if they desire it. Just as the United States government conducts its business in English and still makes information available in other languages, so has Ukraine been meeting the language requirements of its people.
SIGN #4: Assertions that ethnic Russians in Crimea are at particular risk.
IMPACT: Western media question the fate of ethnic Russians in Crimea as a unique circumstance that justifies Russian government concerns in that region.
FACT: In Crimea, Russia leases from Ukraine land for military bases. These Russian bases account in part for the large concentration of ethnic Russians there. As for Ukraine serving the needs of ethnic Russians in Crimea, consider the ethnic composition of Crimea (based on the latest 2001 census), and the languages used in the 589 Crimean schools:
- 58% ethnically Russian; 56% of Crimean schools teach exclusively in Russian (330 schools)
- 24% ethnically Ukrainian; 1% of Crimean schools teach exclusively in Ukrainian (7 schools)
- 12% ethnically Crimean Tatar, 3% of Crimean schools teach exclusively in Crimean Tatar (15 schools)
- 6% ethnically other minorities. 40% of Crimean schools are bi- or tri-lingual (237 schools)
Ongoing shifts in the Crimean ethnic composition are due in part to the Crimean Tatars’ return from exile.
The Crimean Tatars were forcibly deported by the Soviet government over half a century ago. Since Ukraine declared independence in 1991, nearly 300,000 Crimean Tatars have been welcomed back to their homeland. In addition, Crimean Tatars have the highest birth rate in the peninsula.
The Ukrainian Revolution poses no threat to Russians in Crimea – but the Russian incursion into Crimea poses a very real and existential threat to the Crimean Tatars, who have pledged their allegiance to the government in Kyiv.
SIGN #5: Geographic obfuscation and confusion.
IMPACT: This decades- (centuries!) old canard calls into question Ukraine’s boundaries and its right to exist as a sovereign nation. This propaganda has permeated western media, from subtleties like training the English-speaking west to write about “THE” Ukraine (implying it is a region, not a country), to more overt tactics like standardizing Ukrainian city names to their Russian transliterations. (…./KYIV is the Ukrainian capital, and KIEV is the Russian transliteration of that name. For consistency, style guides should also apply the same Russian conventions to the capital of the USA, “Vashington”, and to the home of their founding Continental Congress, “Filadelfiya”. Why not? Such standardizations in the western press would be as valid as is “Kiev.”) Western adoption of Russian names for Ukrainian cities has helped Russia marginalize Ukraine as a sovereign nation.
Media standardizations have impact beyond their target readership: in the early days of Euromaidan, a couple of young Ukrainians spending a fearful night on the square were reading about “Kiev” in western press on-line. Demoralized, in their Facebook posts they wondered if the west could ever understand their goal, if the west could not even recognize their capital Kyiv as Ukrainian, not Russian. Morale and hope were critical to keeping the peace throughout the mass protests, and was undermined by misguided western style guides.
FACT: Ukrainian and Russian are distinct languages with common roots, also shared by Polish and other Slavic languages. Similarly, English and German share common roots, but are not mistakenly considered dialects of one another. As for history: Russia can no more claim Kyivan Rus’ as its origin than the United States of America can claim King Arthur’s Camelot as theirs.
SIGN #6: The reporting cites sources such as RT and Stephen F. Cohen whose assertions are often inconsistent with facts in evidence.
IMPACT: Western media prides itself on showing all sides of any story, and so disseminates propaganda in a doe-eyed pursuit of unbiased reporting.
FACT: “Propaganda” is not a “side”. It is an adversarial tactic intended to mislead and deceive. By reporting propaganda as an alternative perspective, western media becomes part of the machinery helping Putin advance his war-mongering cause.
Commentators whose observations are often egregiously at odds with verifiable facts: Stephen Cohen, Seamus Milne, William F. Engdahl, Mark Almond, Daniel McAdams, Vladimir Posner.
Russian-owned media outlets who have broadcast verifiably false information: It is important to keep in mind that Russian-owned news sources such as RT [Russia Today], Voice of Russia, ITAR-TASS, RIA-Novosti and other outlets operate under constant government guidance and suppression. Truthful newscasters risk great personal costs. Western media, operating freely, mock their courage every time the propaganda is ignorantly repeated, lending it a Western air credibility instead of countering it with data and facts.
Facts, of course, must be supported by data, also amply available. For example, consider the results of polling performed by the Ilko Kucheriv Democratic Initiatives Foundation (DIF) and Kyiv International Institute of Sociology. The polls were conducted over February 8-18, 2014, interviewing 2,032 respondents in all regions of Ukraine, including the Autonomous Republic of Crimea:
- 68% of the Ukrainians polled said they would like both countries to be independent and on friendly terms with each other, with open visa-free borders and with no border controls (Russian polls b Levada Center mirror this result, with 59% of their Russian respondents supporting the same sentiment.)
- Overall, 12% of Ukrainian respondents would like unification with Russia. Broken down regionally, 26% of the respondents in the East and 19% of those in the South supported unification with Russia.
- A few years ago, 20% of Ukrainian respondents desired unification with Russia. The precipitous drop of that sentiment to 12% in this latest poll is of note.
Propaganda is a very powerful tool in times of war. Primary sources and data are readily available to verify the facts to counter that propaganda. Too many lives are at stake not to do so.
h/t: America’s Survival | <urn:uuid:632990a7-468f-416d-b9d5-9b1a0c4d3c82> | CC-MAIN-2016-07 | http://www.trevorloudon.com/2014/04/a-users-guide-to-russian-propaganda/ | s3://commoncrawl/crawl-data/CC-MAIN-2016-07/segments/1454701166650.78/warc/CC-MAIN-20160205193926-00107-ip-10-236-182-209.ec2.internal.warc.gz | en | 0.949569 | 2,121 | 2.859375 | 3 |
Henry Gray (18251861). Anatomy of the Human Body. 1918.
thyroid cartilage; the space intervening between the hyoid bone and the thyroid cartilage is occupied by the hyothyroid membrane. The outlines of the thyroid cartilage are readily palpated; below its lower border is a depression corresponding to the middle cricothyroid ligament. The level of the vocal folds corresponds to the middle of the anterior margin of the thyroid cartilage. The anterior part of the cricoid cartilage forms an important landmark on the front of the neck; it lies opposite the sixth cervical vertebra, and indicates the junctions of pharynx with esophagus, and larynx with trachea. Below the cricoid cartilage the trachea can be felt, though it is only in thin subjects that the separate rings can be distinguished; as a rule there are seven or eight rings above the jugular notch of the sternum, and of these the second, third, and fourth are covered by the isthmus of the thyroid gland.
Muscles.The posterior belly of Digastricus is marked out by a line from the tip of the mastoid process to the junction of the greater cornu and body of the hyoid bone; a line from this latter point to a point just lateral to the symphysis menti indicates the position of the anterior belly. The line of Omohyoideus begins at the lower border of the hyoid bone, curves downward and lateralward to cross Sternocleidomastoideus at the junction of its middle and lower thirds, i. e., opposite the cricoid cartilage, and then runs more horizontally to the acromial end of the clavicle.
Arteries.The position of the common carotid artery in the neck is indicated by a line drawn from the upper part of the sternal end of the clavicle to a point midway between the tip of the mastoid process and the angle of the mandible. From the clavicle to the upper border of the thyroid cartilage this line overlies the common carotid artery, beyond this it is over the external carotid. The external carotid artery may otherwise be marked out by the upper part of a line from the side of the cricoid cartilage to the front of the external acoustic meatus, arching the line slightly forward.
The points of origin of the main branches of the external carotid in the neck are all related to the tip of the greater cornu of the hyoid bone as follows: (1) the superior thyroid, immediately below it; (2) the lingual, on a level with it; (3) the facial, and (4) the occipital a little above and behind it. | <urn:uuid:ff59d481-0672-401a-8422-46d677b73bb5> | CC-MAIN-2014-35 | http://bartleby.com/107/pages/page1302.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-35/segments/1409535919886.18/warc/CC-MAIN-20140909041926-00022-ip-10-180-136-8.ec2.internal.warc.gz | en | 0.884769 | 581 | 3.515625 | 4 |
*Available from The Spirit of the Ages
As you have noticed, Bluebeard is reminiscent of many folktales and other works of literature, not all of which belong to what we now call children’s literature. Yesterday, we looked at Charles Perrault’s Bluebeard. Perrault’s first audiences were persons who gathered in French seventeenth-century salons, a more refined and sophisticated environment than court: the Louvre and, later in the century, Versailles. Children may have been Perrault’s very last audience.
Charles Perrault as a Moderne
I also mentioned that in French seventeenth-century literature, one could not combine comedy and tragedy. Like comedies, fairy tales end well, but there may be a “happy ending” to a comedy that does not seem a real comedy. Such is the case with some of Molière‘s comedies. The best examples are Le Misanthrope, Tartuffe and Dom Juan. Molière nearly broke the rules as did Perrault in his fairy tales. We know that Bluebeard’s young wife will be saved, but by the time her brothers arrive, we are out of breath. Would that a message-carrying dog had been sent to fetch the brothers!
However, Charles Perrault, a moderne in the famous Querelle des Anciens et des Modernes, has chosen riveting suspense. Here, rules are being challenged by a member of the Académie française itself. Other than the stained key, there is very little enchantment in Bluebeard, in which respect it resembles Puss in Boots. The young wife and Anne are clever girls, but where is the young wife’s fairy godmother? Well, she does not have one. Is this a fairy tale? One wonders.
A Fairy tale “bursting out,” but saved
As for motifs and instances of intertextuality, seldom have they been as abundant than in Bluebeard. In fact, motifs and intertextualité seem to override genre. Although, “all’s well that ends well,” this is a fairy tale I would call “éclatée” or bursting out. Perrault is taking the new genre to its very limit. Moreover, there is something biblical about this fairy tale: the stain cannot be removed, except miraculously. That stain seems of remembrance of la tache [stain] originelle, the original sin. Moreover, the brothers arrive at the very last-minute. So not only the young bride, but the genre itself, i.e. fairy tales, are saved. This is an “in extremis,” intervention.
As for Bluebeard, he is not the mean second wife who turns her husband’s beautiful daughter by a first marriage into a chimney sweeper. Bluebeard is more than an “animal,” he is a monster. He’s Goethe’s Faust: Mephistopheles.
Having written the above, I can say no more than I did yesterday: “All’s well that ends well.”
Both images are by Danish illustrator Kay Nielsen (12 March 1886 – 21 June 1957)Kay Nielsen
For those of you who are students of folklore, I have provided Alishman’s extremely useful cross-referencing, complete with links to the tales he mentions. Motifs overlap in this surprisingly rich “fairy tale,” so I have listed them.
Particularly helpful is Alishman’s page devoted to the Grimm Brothers. It is entitled: Grimm’s Fairy Tales. The brothers Grimm have a classification system of their own: KHM.
Marienkind (KHM 3)To access D. L. Alishman’s page, click on How the Devil Married Three Sisters ATU 311 and other folktales of Aarne-Thompson-Uther type 311 translated and/or edited by D. L. Alishman
- How the Devil Married Three Sisters (Italy).
- The Cobbler and His Three Daughters (Blue Beard) (Basque).
- Your Hen Is in the Mountain (Norway).
- Fitcher’s Bird (Germany).
- Link to The Hare’s Bride (Germany). This tale is contained in a separate file and will open in a new window.
- The Three Chests: The Story of the wicked Old Man of the Sea (Finland).
- The Widow and Her Daughters (Scotland).
- Peerifool (Scotland).
- The Secret Room (New York, USA).
- Zerendac (Palestine).
- The Tiger’s Bride (India).
- Links to related sites.
- Link to The Robber Bridegroom (Germany, Jacob and Wilhelm Grimm, versions of 1812 and 1857). Opens with a new page.
- The Robber’s Bride (Germany).
- The Sweetheart in the Wood (Norway).
- The Story of Mr. Fox (England).
- The Oxford Student (England).
- The Girl Who Got Up a Tree (England).
- Bloody Baker (England).
- Bobby Rag (England).
- Captain Murderer (England, Charles Dickens).
- Laula (Wales).
- The History of Mr. Greenwood (Scotland).
- The Cannibal Innkeeper (Romania).
- Greenbeard (Lithuania).
- Sulasa and Sattuka (India, The Jātaka).
- Links to related sites. | <urn:uuid:117d9c61-8fb3-4cd9-b215-3e6df5a78fcb> | CC-MAIN-2021-04 | https://michelinewalker.com/2013/06/15/bluebeard-concluded/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610704821253.82/warc/CC-MAIN-20210127055122-20210127085122-00128.warc.gz | en | 0.903758 | 1,196 | 2.59375 | 3 |
Juicing is a simple and effective way of increasing your intake of healthy vegetables. Drinking 2-5 glasses of vegetable juice a day can help to regulate your weight and boost your energy and immune system. Although you may think that any and every vegetable is suitable to include in a juice recipe, the fact is that there are some that are better than others. While all vegetables do provide you with essential minerals, nutrients and antioxidants, nutritionally, and from a juicing standpoint, the greener the vegetable, the healthier it is for you.
Juicing for Beginners
It is no secret that the most popular and common vegetables for juicing include carrots and beets. However, these are not necessarily the healthiest vegetables to use. Carrots, beets, winter squashes and even eggplant may be delicious and versatile in recipes but they also have a high carbohydrate content which means they are packed with sugar. The rule of thumb is that the healthiest vegetables for juicing are leafy green vegetables but for juicing beginners, these may not be the most welcome taste-wise. And to prevent stomach upset it is best to begin with stomach-friendly vegetables such celery, cucumbers and fennel.
Low in calories and containing almost zero fat, red-leaf, green-leaf and romaine lettuce are healthy and welcome additions to your juicing grocery list. Packed with vitamins A, B, C and K and metabolism-boosting minerals such as iron, calcium, magnesium and potassium, lettuce is an easily juiced health powerhouse vegetable with a mild taste.
Since it contains folic acid and vitamins B, C, E and K, spinach has always been associated with good health.Spinach also lessens the risk of cancer and cataracts due to its flavonoid and antioxidant, and it lowers the risk of heart disease.
Kale is another powerful and healthy vegetable that is rich in vitamins A, C and K, calcium, lutein and iron. Another reason why kale should be part of your juice ingredient list is that it is an excellent source of dietary fiber, which helps to regulate digestion and weight.
Like many other leafy greens, mustard greens have anti-cancer properties, protect against heart disease and can even help ease PMS and menopausal symptoms. They are right up there with the big players when it comes to vitamin and antioxidant content and are a good source of phosphorous, manganese, copper and fiber. These nifty greens have a low calorie content which makes them perfect for juices.
With practically zero fat, minimal calories, anti-inflammatory properties and a list of health-boosting minerals, cabbage is one of the best and healthiest vegetables to include in your vegetable juice. | <urn:uuid:aeebd041-e818-4ef0-bed5-72a7d56a50d8> | CC-MAIN-2017-26 | http://www.3fatchicks.com/5-healthiest-vegetables-for-juices/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128323682.21/warc/CC-MAIN-20170628134734-20170628154734-00146.warc.gz | en | 0.943884 | 558 | 2.625 | 3 |
Vacuum insulated panel(VIP) is a thermal insulation choice used in building construction. Although it’s not suitable in our situation due to its high cost, but it’s worthwhile to know something about it.
VIPs consist of membrane walls to prevent the air from entering the panel, a panel of a rigid, highly-porous material, such as aerogel, fumed silica or glass fiber to surport the membrane wall against atmosphere pressure and chemicals to collect gas leaked through the membrane.
The principle of VIPs is reduction of convection and conduction with a better perfomance than conventional insulation due to less gas molecules.
The advantage of VIPs is its low thermal conductivity of 0.004 W/(m*K) at panel center, compared to standard mineral wool 0.044 W/(m*K) rigid polyurethane foam 0.024 W/(m*K). It’s indicated in the figure below. .
The disadvantage of VIPs is much lower thermal resistance per unit price than conventional materials. Aerogels are more difficult to manufacuture and high quality of membrane and sealing joins are reaquired to maintain vacuum in a long time. Besides, VIP can not be cut to fit and non-standard sizes must be ordered to make, which also increases the cost.
Here is the reference link: http://www.microthermgroup.com/low/EXEN/site/vip-intro.aspx
Recently I have read an article where 5 most commonly used thermal insulation materials are introduced, they are suitable for different situations because of different up and downs.
Since we are finding thermal insultation materials for indurialisation, commonly uesd thermal insulation materials should be the first thing to look at, because they must have a reason to be extensively used, such as cheap and realiable.
1. Fiberglas is made by effectively weaving fine strands of glass into an insulation material. It is cheap but danderous to handle and low insulation ability. So it’s not a good option for us because of the safety.
2. Mineral wool is mainly produced from the slag from steel mills. It’s cheap but low insulation ability. It’s not a good option for us because it’s suitable for insulation large areas instead of filiing in little holes.
3. Cellulose is plant fiber used in wall and roof cavities to insulate, draught proof and reduce noise. It is cheap and ecofriendly but skilled individuals are needed to install it. Maybe it doesn’t need that much skill to fill in little holes but hard to industrilise.
4. Polyurethane foam has high insulation ability but expensive.
5. Polystyrene(EPS) is cheap and easy to handle in our situation.
So sphere EPS foam in the picture above is the most hopeful candidate among the common thermal insulation materials for our project.
Here is the reference link: http://www.thermaxxjackets.com/5-most-common-thermal-insulation-materials/,
There are three ways of heat transfer: conduction, convection and radiation.
Conduction is the transfer of energy by physical contact. Convection is the transfer of energy between an object and its environment due to fluid motion. Radiation is the transfer of energy to or from a body by means of the emission or absorption of electromagnetic radiation.
Accordingly, thermal insulation is decreasing heat transfer from conduction, convection and convection.
Thermal insulation materials that reduce conduction, convection or both are called thermal insulator. The effectiveness of an insulator is indicated by its R-value. The R-value of a material is the inverse of the conduction coefficient (k) multiplied by the thickness (d) of the insulator.
Thermal insulation materials that reduce radiation is called radiant barrier. The effectiveness of a radiant barrier is indicated by its reflectivity, which is the fraction of radiation reflected. A material with a high reflectivity has a low emissivity (at the same wavelength). At any specific wavelength, reflectivity = 1 – emissivity. An ideal radiant barrier would have a reflectivity of 1, and would therefore reflect 100 percent of incoming radiation.
Industrially, there are two ways of thermal insulation according to thermal insulator and radiant barrier.
In the case of my thesis, one way for thermal insulation is to fill the honeycomb cells with thermal insulator such as spherical EPS foam or put anther layer of thermal insulator sheet on top of the panel.
The other way is to put a radiant barrier on top of the panel such as aluminum foil.
Here is the reference link: http://en.wikipedia.org/wiki/Thermal_insulation
Do you remember the hot feeling when you get into the car which is exposed to the big sun in summer?
Have you thought of building temporary warm houses for homeless people after a earthquake?
Do you want to own a suitcase that can keep the inside temperature from going too high in summer?
Yes, my thesis is about thermal insulation for the sandwich material produced by Econcore company which is the leader of this field.
The picture below is the representative product of Econcore company. They are applied in various markets like packaging, automotive, building and construction, furniture, etc.
As you can see, between the two skins are honeycomb structured core which is composed of empty cells.
My task is to find the suitable material to fill in the honeycomb cells to improve thermal insulation performance.
Also preparation of background for industrialization and commercialization of the concept.
The tour has just started!
Here is the website of Econcore company: http://www.econcore.com/en | <urn:uuid:694d49d1-d636-4842-ba6b-73cfdec6565a> | CC-MAIN-2017-51 | https://chongyinblog.wordpress.com/page/2/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948579564.61/warc/CC-MAIN-20171215192327-20171215214327-00281.warc.gz | en | 0.93419 | 1,210 | 2.734375 | 3 |
[Journals]: High Quality or Poor Value: When Do Consumers Make Different Conclusions about the Same Product?
Contact: Mary-Ann Twist
Depending on which naive theory consumers use, a low price can indicate either good value or low quality, whereas a high price may imply either poor value or high quality, according to a new study in the Journal of Consumer Research.
“Consumers rarely have complete information and use various strategies to fill the gaps in their knowledge as they consider and choose products. One of these strategies involves using naive theories: informal, common sense, explanations that consumers use to make sense of their environment. For example, consumers may believe that popular products are high in quality while also believing that scarce products are high in quality,” write authors Hélène Deval (Dalhousie University), Susan P. Mantel (Ball State University), Frank R. Kardes (University of Cincinnati), and Steven S. Posavac (Vanderbilt University).
In one study, consumers were shown an ad for a bottle of wine with either a high or low price. When subtly reminded of quality, consumers evaluated the expensive wine more favorably than the cheap wine. However, when subtly reminded of value, they rated the cheap wine more favorably.
Sales promotions succeed when consumers perceive that they are getting a good deal, but they can also backfire if consumers perceive that lower prices indicate poor quality. Or, as J.C. Penney recently discovered, a company may implement an everyday low-pricing strategy that manages to reduce brand value and alienate consumers if many of them believe that low prices equal low quality. Over the years, J.C. Penney customers had become so used to sales that they no longer believed they were getting a good deal.
“Using subtle tactics, companies can bring a pre-existing naive theory to the consumer’s mind in order to guide favorable interpretation of their message. Yet, these tactics can backfire dramatically if they design a strategy by assuming that a certain naive theory is going to drive consumer evaluation and choice when, in fact, several naive theories are available to the consumer,” the authors conclude.
Hélène Deval, Susan P. Mantel, Frank R. Kardes, and Steven S. Posavac. “How Naive Theories Drive Opposing Inferences from the Same Information.” Journal of Consumer Research: April 2013. For more information, contact Hélène Deval (firstname.lastname@example.org) or visit http://ejcr.org/. | <urn:uuid:d3d3bce3-7700-451c-8bf1-0e1fae0eaaec> | CC-MAIN-2014-52 | http://press.uchicago.edu/pressReleases/2012/October/1210Deval.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-52/segments/1418802770071.75/warc/CC-MAIN-20141217075250-00114-ip-10-231-17-201.ec2.internal.warc.gz | en | 0.921712 | 533 | 2.796875 | 3 |
With oil prices hovering around $100 per barrel, coal is reemerging as a key raw material in the manufacture of the basic chemical materials used to make plastics, fertilizers, and hundreds of other products, according to an article scheduled for the March 17 issue of Chemical & Engineering News.
The article, "The New Black" written jointly by C&EN Senior Editor Alex Tullo and Hong Kong-based senior correspondent Jean-Francois Tremblay, notes that coal has been used in the chemical manufacturing industry since the 19th century.
Over the years, oil and natural gas gradually eclipsed coal to become the raw materials of choice for manufacturing a wide range of high-volume chemicals. But these days, the high prices of oil and natural gas have given coal -- which costs a fraction of the price of crude oil -- a substantial cost advantage, the article notes.
Coal's potential as a raw material is greatest in China, the United States, and India, the article points out. These countries have about half the world's coal reserves. Coal can be transformed into a gas and subsequently into basic chemical ingredients like ethylene and propylene that are used in the manufacture of hundreds of products, according to the article.
Coal "is a relatively cheap feedstock," declares one expert cited in the article. "It certainly has the ability to compete in today's world."
Cite This Page: | <urn:uuid:640c6ec7-3532-4ea6-a5bd-adb69a99a541> | CC-MAIN-2017-09 | https://www.sciencedaily.com/releases/2008/03/080317113734.htm | s3://commoncrawl/crawl-data/CC-MAIN-2017-09/segments/1487501170286.6/warc/CC-MAIN-20170219104610-00327-ip-10-171-10-108.ec2.internal.warc.gz | en | 0.95769 | 289 | 3.21875 | 3 |
Thanksgiving Day & Dinner through the Years
The year 2011 is the fiftieth anniversary of Thanksgiving Day becoming a national (federal) holiday. Up until 1941, Thanksgiving Day was a state holiday.
Prior to statehood, in the colonial days each colony appointed its own day of Thanksgiving at their discretion. This carried over to statehood, thus each state by law had the right to appoint or not appoint a Day of Thanksgiving.
The idea of a national holiday came about during the Revolutionary War when the Continental Congress issued a national proclamation for a Day of Thanksgiving, each year of the war. This was carried on periodically after the war by the Presidents. Most states abided by the federal government’s date. On the years without a national proclamation each state decided for itself whether or not to hold a Day of Thanksgiving and what day it would be held on.
An influential editor of a popular lady’s magazine became the driving force behind establishing what has become our American Thanksgiving held on the last Thursday of November.
Table of Contents
Origins and History
“Days set apart for thanksgiving were known in Europe before the Reformation, and were in frequent use by Protestants afterward, especially in the Church of England, where they were a fixed custom long before they were in New England.” (Earle 1893, 216)
The first Thanksgiving in New England took place not at Plymouth, Massachusetts but off the coast of Maine. The Popham colonists at Monhegan Island held a religious service in 1607 in which they celebrated ‘Gyving God thanks’ for their safe arrival. (Earle 1893, 216)
An account of the Pilgrims first Thanksgiving in New England, given in thanks for a bountiful harvest, was “written on December 11, 1621, by Edward Winslow to a friend in England:
‘Our harvest being gotten in our governor sent four men on fowling that so we might after a special manner rejoice together after we had gathered the fruits of our labors. They four killed as much fowl as with a little help beside served the company about a week. At which times among other recreations we exercised our arms [practiced shooting their guns], many of the Indians coming amongst us, and among the rest their greatest king Massasoyt with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer which they brought and bestow’d on our governor, and upon the captains and others.’” (Earle 1893, 217)
Earle could not find any record of a special religious service associated with the Pilgrim’s feasting. That was unusual as at that time, a day of thanks was normally associated with a religious service. The second Pilgrim Thanksgiving occurred two years later after a day of prayer due to a drought in early summer that almost killed their whole crop. At the end of nine hours of prayer it rained. Thus, the second Pilgrim Thanksgiving was ordered and observed sometime in 1623.
“In 1630, on February 22d, the first public thanksgiving was held in Boston by the Bay Colony, in gratitude for the safe arrival of food-bearing and friend-bringing ships.” This again was in response to a shortage of food. “On November 4, 1631, Winthrop wrote again: ‘We kept thanksgiving day in Boston.’ From that time till 1684 there were at least twenty-two public thanksgiving days appointed in Massachusetts – about one in two years; but it was not a regular biennial festival. In the year 1742 were two Thanksgiving Days.” (Earle 1893, 219-220)
Thanksgiving was not always associated with food. In Joshua Coffin’s A Sketch of The History of Newbury, Newburyport, and West Newbury [Massachusetts] From 1635 – 1845 he points out:
1677 –“ Thanksgiving, November third, on account of a plentiful harvest and a cessation of the wrath and rage of the enemy.” (p. 120)
According to Earle “The feast of thanks was for many years appointed with equal frequency upon ‘Tusday com[e] seuen-night,’ or ‘vppon Wensday com[e] fort-nit.’ Nor was any special season of the year chosen: in 1716 it was appointed in August; in 1713, in January; in 1718, in December; in 1719, in October.” (Earle 1988, 221) From the 1690’s onward in Massachusetts, Thursday became the preferred day of the week for Thanksgiving.
Massachusetts was not the only colony to observe Thanksgiving Day. Rhode Island, Connecticut, and New Netherland (New York) were mentioned in different histories.
“… early in the Revolutionary War the Continental Congress adopted the practice.” The Continental Congress appointed eight days and sent recommendations to the heads of state government to promote the observance. “With only one exception, Congress suspended business on the days appointed for thanksgiving.” The days were Thursday, July 20, 1775 ; Friday, May 17, 1776 ; Dec. 11, 1776 ; Wednesday, April 22, 1778 ; Thursday, May 6, 1779 ; Wednesday, April 6, 1780 ; Thursday, May 3, 1781 ; and Thursday, April 25, 1782. “Washington issued a proclamation for a general thanksgiving by the Continental army on Thursday, Dec. 18, 1777 ; and again, at Valley Forge, May 7, 1778. As President, Washington appointed Thursday, Nov. 26, 1789, a day for general thanksgiving throughout the Union …” (Harper 1909, v.9 p.64)
In the same year (1789) that President Washington issued the first Presidential Proclamation a prayer book was published and distributed in America. “The Book of Common Prayer, revised (1789) for the use of the Protestant Episcopal Church in America, directed the first Thursday of November (unless another day be appointed by the civil authorities) ‘to be observed as a day of thanksgiving to Almighty God for the fruits of the earth,’ etc.” (Harper 1909, v.9 p.64) The prayer book advocated an annual religious based holiday for giving thanks for the harvest. Did the idea have any influence?
It would be six years before President Washington issued a second Thanksgiving Proclamation on Thursday, February 19th, 1795. Note Thanksgiving Day was appointed in February. Washington was followed by President Adams who appointed a “Fasting & Humiliation” day in 1798 and again the following year on Thursday, April 25, 1799. Then the country had to wait another six years before President Madison issued a Thanksgiving Proclamation on Thursday, April 12, 1814 and on the 2nd Thursday of April 1815. From 1816 through 1861 no Presidential Thanksgiving Proclamations were issued. (Source: Pilgrim Hall Museum http://ww.pilgrimhall.org/ThanxProc.htm)
Though the presidents did not make Thanksgiving Proclamations between 1816 and 1861, by 1855 it appears to have become an annual event in most states. In 1855, The History of Massachusetts stated, “Thus the time-honored festival of Thanksgiving was instituted – a festival which, originally confined in its observance to the sons of the Pilgrims and the State of Massachusetts, has now become almost a NATIONAL FESTIVAL,” (Barry 1855, v.1 p.103).
Presidential Proclamations for a Day of Thanksgiving resumed in 1862 during the Civil War. In the South, Jefferson Davis early in 1861, proclaimed a Day of Fasting and Humiliation and in 1862 he issued a Thanksgiving Proclamation for victories in war. In the North, President Lincoln issued Thanksgiving Proclamations for victories in war in the spring of 1862 and the spring of 1863. The basis for these proclamations were war victories on both sides.
Later in 1863 Lincoln issued a second Thanksgiving Proclamation on October 3rd. In it Lincoln made a proclamation for a general day of thanks for “the gracious gifts of the Most High God”. The gifts he mentioned were a bountiful harvest, peace that was preserved with foreign nations during the war, “order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere, except in the theatre of military conflict, while that theatre has been greatly contracted by the advancing armies and navies of the Union.” Although it included a mention of the Union Army’s and Navy’s forward progress it focused on how the nation as a whole is still respectful and remaining lawful. Lincoln as President of the United States of America reached out to everyone, both the North and the South. “It has seemed to me fit and proper that they [God’s Gifts / Blessings] should be solemnly, reverently, and gratefully acknowledged as with one heart and voice by the whole American people …” This is Lincoln’s 1863 Thanksgiving Proclamation that people refer to when talking about America’s Thanksgiving. (For full text see Appendix II)
How did Lincoln’s second proclamation come about? Anne Blue Wills, an assistant professor of religion at Davidson College researched the origins of President Lincoln’s 1863 Thanksgiving Day Proclamation (Town Common (Newspaper) 11/25 – 12/1, 2009). Wills traced it back to a New Hampshire widow, Sarah Hale, who was a writer trying to support her family. Hale was hired by Louis Godey as editor of Godey’s Lady’s Book and Magazine from 1827 to 1877. Godey’s magazine was published in Philadelphia, Pennsylvania. Hale’s monthly column each November, year after year focused on Thanksgiving. Hale advocated for an annual national holiday held on the last Thursday of November. She saw it as a holiday for every American from the elite to the servant. She viewed it as a non-religious and non-commercial holiday, and as a way to get back to our roots. “Hale early on began calling on the president and Congress to declare Thanksgiving as a nationwide event … Godey’s was the major women’s magazine of its day, and Hale’s campaign eventually had its desired influence. In 1863 Abraham Lincoln made the first declaration for a national day of Thanksgiving to be celebrated on the fourth Thursday of November.”
President Lincoln did not make the first declaration of a nationwide Thanksgiving Day, that is credited to the Continental Congress in 1775, who was followed by President George Washington in 1789 and again in 1795, who was followed by several more American Presidents. President Lincoln followed his predecessors when he said, “… I do, therefore invite my fellow-citizens in every part of the United States, and also those who are at sea, and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next as a Day of Thanksgiving and Prayer to our beneficient Father who dwelleth in the heavens.” The proclamation declares one day like his predecessors had done before him. It does not declare Thanksgiving to be an annual national holiday. What it did do was reach out across the dividing lines of the North and South during the Civil War advocating a national Day of Thanksgiving irregardless of race, nationality or which side you were on.
Lincoln’s second 1863 Thanksgiving Proclamation was the first of an unbroken string of presidential proclamations that continues today. (for a full list of Presidential Proclamations see, Pilgrim Hall Museum http://ww.pilgrimhall.org/ThanxProc1862.htm)
Windermere Farm in Gray, Maine
Under this diary entry there is a list of foods and notes on what the family did that day. By this date in New England, Thanksgiving was already a well entrenched holiday. What makes it standout is the fact Ethel wrote about it in her diary. What we do not know is if this was a common yearly diary entry or uncommon due to President Lincoln’s proclamation. The author was not able to find a copy of the diary.
After the cooking was done they went to church. This appears to have been a common activity. The following is a reminiscence written in 1835 from a young boy’s perspective:
“Late in the autumn, when all the fruits of the field have been gathered in, the Governor of the State, with the advice of his council, issues a proclamation, recommending to the inhabitants the observance of a stated day for thanksgiving and praise to God for the blessings of the season. The day appointed is generally about the middle of November. The week before its arrival, all the families of the State commence preparations for thanksgiving feast. The art of cookery is tasked to its utmost. The oven groans with puddings and with pies, and excepting in the poultry-yard, there is universal glee. One would think that every family were preparing a feast for an army. I well recollect the principal drawback on my youthful pleasures in this jocund [jovial] season, was the quantity of oven wood I was under the necessity of splitting. But when I saw batch after batch of smoking pies issuing from the oven ; the huge milk-pans, filled with the rich combination of stewed pumpkins and milk; and the mountainous plum-pudding, filled with the swollen raisins, more precious than pearls and diamonds, I could not refrain from rubbing my hands with extacy [ecstasy].”
“At eleven o'clock, the bell rings for public worship. The people then, in accordance with the recommendation of the Governor and his council, assemble in their churches. By much previous exercise, the choir are generally prepared with the best music they are able to furnish. The officiating clergyman generally takes this opportunity to present some topic of a national character, and to enforce upon his congregation, attention to their political duties. Those subjects which he would hardly feel at liberty to discuss in the pulpit on the Sabbath, he avails himself of this opportunity to present.” (Abbott 1835, 137-141.)
Abbott’s reminiscence shows us that the cooking took place during the week before the holiday. That seems to be the case with Ethel Porter too, as it would be impossible to prepare and cook 50 pies, 1 turkey, 3 hams, 6 chickens and then make them into pies, a roast of venison, plus 8 loaves of bread and 8 pans of biscuits all before going to church.
American Thanksgiving Dinner at St. James Hall, London
Presented here are excerpts from the 103 page book compiled by the group of Americans who held a special Thanksgiving Dinner. The book contained President Lincoln’s 2nd 1863 Thanksgiving Proclamation, menu, toasts, and speeches given in honor of the day. There was a poem and hymn written for the occasion. This was a major event.
“In accordance with the above Proclamation [President Lincoln’s Thanksgiving Proclamation], the loyal Americans in London and their guests attended a THANKSGIVING DINNER, at St. James Hall, Regent Street, at three o’clock p.m., on Thursday the 26th of November, 1863, given under the direction of the following:
The following were the order of Exercises : - 1st Reading of the President’s Proclamation for Thanksgiving, by Richard Hunting, Esq. 2nd Prayer by Sella Martin. 3rd Hymn written for the occasion – Tune, Auld Lang Syne.”
Without knowledge of French it can be easily understood there were many dishes created and named in honor of the occasion. There was a Washington and Lincoln dish, a diplomat (dipomatique) dish, American Pumpkin Pie, a dish in honor of Queen Victoria and even a dish for St. James, the place where the feast was held.
This Thanksgiving Day dinner was special. It was a direct result of President Lincoln’s proclamation. Yet it was worldly as it was held in England by those “sojourning in foreign lands”, served French cuisine and had an original song that would later became synonymous with New Years’ Eve, “Auld Lang Syne.”
Civil War Soldier’s Letter (dated 1864)
The letter thanked the folks at home for sending the food for a Thanksgiving dinner. But let us not think the folks were so stingy in their gift of food. The letter went on to say “The boxes opened at headquarters or some other place, and all of the turkeys taken out, along with everything else worth having. The dead beats and officers in the rear got the fat of the things, and by the time they reached the front, it was not worth dividing.” The good folks at home had sent food for a feast but it had been swiped by those hanging out behind the front lines. However, that did not deter the poor soldiers on the front line from celebrating Thanksgiving which meant a great deal to them. In the true sense of Thanksgiving they gave thanks for what they had “fresh meat and fruit” if only a spoonful, it was a far cry from the hardtack they lived on. They willingly shared their meager meal amongst all of them equally. (December 12, 1864 Evening Union)
“FROM G. WASHINGTON WARREN’S HISTORY OF THE BUNKER HILL MONUMENT ASSOCIATION.
“Of those noble women who by their timely appeal and patriotic sympathy averted the continued disgrace of the unfinished monument, the greater number have passed on to their eternal reward; but they have left upon earth a record of their service and zeal for the public good which history can never forget.”
“Of the few who still survive, Mrs. Hale, for many years past a resident of Philadelphia, has, during her protracted life, constantly employed her vigorous pen for the elevation of her sex, and for the promotion of a laudable national sentiment. For thirty years in Godey’s Lady’s Book, under her editorship, she has pleaded for the establishment of a National Thanksgiving to be observed every year on the last Thursday of November, that being the day that was selected by President Washington in 1789, when he was requested by a Joint committee of both Houses of the first Congress to set apart a day by Proclamation “as a day of public Thanksgiving and Prayer.” In that original model Proclamation, Washington referred to this country having become “a Nation,” and also to our “National Government,” our “National transgressions,” and our “National duties.” If such a proclamation had been issued every year by Washington and his successors in the Presidential office, it never would have been forgotten anywhere that the United States was indeed a nation. National Fasts also have been occasionally proclaimed by different Presidents in time of threatened disaster, as on account of the prevalence of the Asiatic cholera, and by President Buchanan in 1860, before the outbreak of the Civil War. By a correspondence with the Governors of all the States in 1859, Mrs. Hale was instrumental in persuading them to appoint the last Thursday in November of that year for a State Thanksgiving. By similar efforts, a national Thanksgiving was proclaimed by President Lincoln in 1863, and every succeeding year by the President for the time being. She has urged, and still urges, Congress to pass a Joint Resolution, recommending the annual observance of the last Thursday of November as the day of National Thanksgiving, so that it may never be overlooked by any President.”
This is probably the last occasion upon which the Editress of the Lady’s Book will speak to the public through the pages of this magazine, on a subject which has been near to her heart for many years. We have thought fit to reprint this extract from Mr. Warren’s excellent book, and to add to it only a few lines of our own.
“The present year is the beginning or the second century of our Republic. We celebrated the close of the first by a great International Exhibition, by a proclamation of peace and good-will to mankind. We have entered the new century in the same spirit. A spirit of conciliation, of compromise, of mutual concession, seems for the time to have entered into our national politics; and North and South. East and West are approaching to a closer union. What a happy occasion is this to cement this alliance, to render it indestructible, by the perpetual legislative establishment of a day of National Thanksgiving!”
“Let us feel that our great Home Festival is no longer an anniversary whose celebration depends upon thirty-seven State governments, or even upon the yearly inclination of the Executive. Let us have the day which Washington consecrated by his selection set apart forever as a season of Thanksgiving for the mercies and blessings of the year. Let the Forty-fifth Congress, in the name of the American people, enact that from hence forward the last Thursday in November shall be observed, throughout the length and breadth of our land, as the day of our National Thanksgiving.”
It would take Congress another 64 years to enact Sarah Hale’s long sought after National Thanksgiving. But it was never forgotten after Lincoln’s 2nd 1863 Thanksgiving Proclamation. According to The Insurance Yearbook 1883-84 and Legal Counselor and Form Book: A Hand Book of Business Law and Legal Forms for All the States and the Provinces of Canada (1910) the vast majority of states recognized Thanksgiving as a legal state holiday and prohibited all business and banking activities on that day. However, it would not be until December 26, 1941 that Thanksgiving was made a federal holiday by Joint Resolution of Congress and signed into law by President Franklin D. Roosevelt.
1889 – $1.00
$1.00 Menu for a family of six
1891 – $23.99
Thanksgiving Dinner 1891 at the home of Mrs. Winship, for seventeen people
1896 – $5.00
Bisque of Oysters
The dinner served at a home in Newburyport is quite similar to the menus published in the 1896 Boston Cooking School Cook Book (See Menus). There was one exception, there were no pies instead there was an abundance of fresh fruit. The bananas, oranges, tangerines, and grapes were all imported, only the apples and pears would have been locally grown. The fresh fruit may represent wealth verses fruit pies which may have represented common folk’s food. Given that, it is interesting to note the lady of the house said “I made Mrs. Putnam’s Christmas Plum Pudding” indicating she made the pudding herself.
$23.99 may seem like a low price for a dinner but for its time it was extravagant compared with the $5.00 dinner. The Daily News Cookbook was “Designed to Furnish “Good Living,” in Appetizing Variety, at an Expense Not to Exceed $500 a Year for a Family of Five …” In its preface, it stated: “The three Holiday menus – New Year’s Day, Thanksgiving, and Christmas – are an exception in the matter of expense. The dinners on these occasions are arranged for ten persons, and a cost of five dollars was permitted.” That was not $5.00 per person it was for the whole dinner. At $5.00 for ten people (50 cents per person) it would cost $8.50 for seventeen people. The $23.99 for seventeen people was triple that, and more because it did not include the wine. On the extreme opposite end of the social ladder is the $1.00 dinner for six people which breaks down to 15 cents per person.
Thanksgiving had truly become a holiday for every United States citizen irregardless of social status. People found a way to celebrate with a feast. Sometimes as with the poor soldiers it was but a spoonful of fresh food. The lady with a family of six who had to economize found a way to serve a feast for $1.00. At $5.00 a family could indulge in a fancy upscale type feast. The $23.99 cost purchased an extravagant and lavish feast, with unheard of quantities of fresh fruit in November.
Of note: The Boston Cooking School trained women who would go on to work in the wealthy homes of New England. The Boston Cooking School Cook Book although it sold on the retail market reflected what was taught in school. In turn, the cookbook reflected what was taking place in the real world of the upper class of society. Its Thanksgiving menu is similar to the Newburyport dinner.
The earliest published Thanksgiving dinner menu may be the American Thanksgiving Dinner. It was published in 1863 in London, England. Beginning in the year 1875 Thanksgiving dinner menus start to show up in newspapers. Cook books lagged behind for it was not until 1896 that cook books started publishing Thanksgiving dinner menus. The Boston Cooking School Cookbook published a “Menu for Thanksgiving Dinner” in 1896. That was Fannie Farmer’s first authorship of this cook book. In The Daily News Cookbook, Being a Reprint From the Chicago Record Cook Book copyright 1896, is a menu for Thanksgiving dinner.
1835 – New England
“…I saw batch after batch of smoking pies issuing from the oven ; the huge milk-pans, filled with the rich combination of stewed pumpkins and milk; and the mountainous plum-pudding, filled with the swollen raisins, more precious than pearls and diamonds, …”
1863 – Windermere Farm in Gray, Maine (New England)
12 Apple Pies
1863 – American Thanksgiving Dinner in London (See “People’s Response to President Lincoln’s second 1863 Thanksgiving Proclamation”)
1875 – “A Thanksgiving Dinner – The Proper Thing as Indicated by a New York Authority “
1880 – “A Sunday Dinner – A Suggestion to the Cook – The Bill For a Thanksgiving Feast”
Menu No. 3
“Not a bad Thanksgiving bill of fare if strengthened by a plum pudding and ices to taste, and a bill of company to match, to give thanks and be merry.”
1889 – from “Many Men of Many Menus, Thanksgiving from Varying Historical and Social Aspects, How Our Bachelor Mayor Will Dine, Old New England Modes of Feasting – Thanksgiving Day as Observed in the South – A New York Swell Thanksgiving Dinner – A Menu for Most of Us – A Dollar Thanksgiving Family Feast” (New York Herald, Nov. 24, 1889)
New England – “When we lived in Bond street, now,’ went on my informant, ‘and that was a great many years ago, our dinner generally began with a white soup, followed by roast turkey, baked sweet potatoes and other vegetables and fried oysters, with real home made ice cream.’”
Still under the New England section was this menu from hand written recipes. “On an enormon[u]s platter at each end of the table lay a glorious, golden brown turkey flat on its back; on the sides were two luscious hams boiled in cider and festooned with graceful overshadowing box; there was a tender sirloin roast of beef, an immense venison pasty, sausages garnished with fried apples and pumpkin pie and plum pudding, with satellites of fruit tarts. There were also homemade pickles and preserves, brandied fruits and apple butter.”
Old Charleston, South Carolina
New York – for Four Hundred
New York – Menus for the Best of Us
Oysters in Ice
New York – Thanksgiving on One Dollar a Day
New York – Mayor Grant’s Menu
Blue Point Oysters
The New York menus favored a fish dish, and rice which is similar to the South Carolina menu.
1891 – Newburyport, Massachusetts Thanksgiving Dinner (See “Cost of Thanksgiving Dinner in the 1890’s”)
1896 – Boston, Massachusetts: Boston Cooking School Cook Book
Oyster Soup, Crisp Crackers,
1896 – Chicago, Illinios: The Daily News Cook Book (See “Cost of Thanksgiving Dinner in the 1890’s”)
1912 – Boston Cooking School Cook Book
1920 – American Cookery, Formerly The Boston Cooking-School Magazine of-Culinary-Science and Domestic-Economics, November, 1920, Vol. XXV, No. 4, p282
Celery Raw OystersOlives
Oyster Broth Celery
Celery Olives Radishes
Oyster Stew, Browned Crackers
Two Formal Dinners and Two Country Dinners were listed. Here a distinction is being made between the different social classes. In the New York Herald article “Many Men of Many Menus” (11/24/1889) there is a quote that reflects the country dinner. “The minister prefaced some remarks on the occasion by saying. ‘Children, I want to tell you what Thanksgiving is– ‘Oh, I know what it is,’ said my mother jumping up. ‘It’s roast pig and pumpkin pie.’” By Comparison, the dinner menu of Mrs. Winship in Newburyport, a city, reflects the formal dinner (see “Cost of Thanksgiving Dinner in the 1890’s”).
Oyster Cocktail, Celery, Olives, Roast Capon, Giblet Stuffing, Brown Gravy, Jellied Cranberry Sauce, Glaced Sweet Potatoes, Button Onions, Peas au Jus, Lettuce Salad, French Dressing, Cheese Nut Balls, Bar-le-duc, Cracker Pudding, Whipped Cream, Nuts, Coffee, Bon-bons
This menu reflects the menu published in the Boston Cooking School Cook Book with minor changes. It called for roast Capon verses roast Turkey, it added peas and lettuce salad.
New England Thanksgiving Dinner
Thanksgiving Chicken Pie recipe was listed separately (pp 73-75)
Roast Turkey with bread stuffing, gravy
Common Foods that showed up in many of the menus
Familiar Foods associated with Thanksgiving
Unfamiliar Foods associated with Thanksgiving
Of the list of common foods only one acquired a recipe with the name Thanksgiving added to it. It was Thanksgiving Pudding. The Boston Cooking School Cook Book was the only cook book to ever publish a special Thanksgiving Pudding recipe. It started out with one recipe and a few years later added a second recipe. One was a cracker custard pudding that was baked. The second was a suet pudding that was steamed. Although other cook books did not have a special Thanksgiving Pudding recipe, several menus around the country listed pudding or plum pudding.
Thanksgiving Pudding – also called Cracker Pudding
Grandmother’s Thanksgiving Pudding
9 Montpelier crackers (rolled fine) (or soda crackers rolled to make 2 cups)
Mix all ingredients except eggs, soda & butter in a large saucepan.
Plum Pudding was not just a Christmas Tradition
Christmas Plum Pudding was served at Mrs. Winship’s extravagant Thanksgiving Dinner. Christmas or English Plum Pudding is a fancy version of ordinary suet pudding. The Boston Cooking School Cook Book listed a plum style pudding over the years as Thanksgiving Pudding II (1912 – 1926) – Thanksgiving Steamed Pudding (1933 – 1959) – Thanksgiving Pudding (1965). They are all the same recipe.
½ lb. stale bread crumbs 2 oz. citron, chopped fine
Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; add suet, mix together, add wine, currant jelly or grape juice, nutmeg, cinnamon, clove, mace. Beat egg whites stiff and fold into mixture. Place in deep baking dish, cover with foil, place dish on a rack in the cooking pot, add water up to one inch of dish, and steam for six hours. Replace water with boiling water when needed.
Genuine English Plum Pudding
2 lbs. raisins 2 lbs. flour
Clean the raisins, currants and sultanas, and dry thoroughly. Chop the suet very fine. It is a good plan to use the meat chopper for this, sprinkling a little flour in it to prevent sticking. For the bread crumbs use only the soft inside part of a stale loaf and grate fine. Slice the peel very fine. When these ingredients are ready, put together in a large mixing bowl, with the sugar, nutmeg, cinnamon, allspice, flour and baking powder. Mix well. Beat the eggs, and add to them the milk and brandy. Pour this slowly into the fruit mixture and mix thoroughly. It is better to use the hands for this. Grease several china bowls, holding about 1½ pts. each, and fill with the mixture, using a wooden spoon, and pressing down to fill evenly. Fill each bowl a little more than level. Cover each pudding with a piece of oiled paper. Tie a cloth over each one with a strong, white string, tying about ½ down the bowl, so that the cloth will not come off when the pudding begins to cook. Lap the four corners of the cloth up over the top of the bowl and tie in a couple of knots, so that the pudding can be lifted out easily when cooked. Get the puddings all read the day before they are to be cooked. Put enough water in a large cooking utensil to cover the puddings. When it comes to a boil, drop the pudding in carefully running a toasting-fork under the knots of the cloth. Boil slowly for 10 hours. Add boiling water from time to time as needed. When done, lift the puddings out with the fork, remove the clothes, and carefully wash and dry them [clothes]. Put the puddings on the range shelf or some warm place, and let them stand for several days or until well dried out, for if they are not properly dried they will mould. When dry, tie clothes on again. Then put the puddings in a dry place and they will keep for months. In England we make them in the Fall, and use them throughout the winter. When needed, steam or drop into a kettle of boiling water for one hour. Serve with brandy sauce or cream. Or place a sprig of holly in the top; pour brandy around the pudding and set fire to the brandy. This recipe will make from 8 to 10 puddings.
From Best Things From Best Cooks, For the Benefit of the Bridgeton Hospital, Bridgeton, N.J., 1915, page 62
As of 1835 Thanksgiving was linked with New England. In New England and her Institutions: By One of Her Sons written by Jacob Abbott and published in London. He states: “Thanksgiving.–A custom has been transmitted to us from our Purtian fathers, of setting apart a day at the close of the harvest, for thanksgiving and praise.” (p 137)
The following year another book was published in Boston titled, The Boston Book: Being specimens of Metropolitan Literature, occasional and Periodical with an account by T. Gray, Jr. of a “New England Thanksgiving”. (p 241)
The next mention is in a magazine the Monthly Miscellany of Religion and Letters published in Boston. It came out in Volume V, December, 1841. The article was named: “The New England Thanksgiving”. The article retraces the dates Thanksgiving was held in Massachusetts in chronological order up to 1762. It is not a complete list.
An article in the New York Herald on November 11, 1889 ran “Many Men of Many Menus, Old New England Modes of Feasting–Thanksgiving Day as Observed in the South–A New York Swell Thanksgiving Dinner–A Menu for Most of Us–A Dollar Thanksgiving Family Feast”. The article’s title refers to old modes of Thanksgiving feasting in New England. It implies Thanksgiving was originally a New England holiday.
In 1896 Fannie Farmer began publishing holiday menus. At first she called it “Thanksgiving Menu”. Later editions up to the 1912 edition continued to call it “Thanksgiving Menu”. In the 1917 edition she renamed it “New England Thanksgiving Menu”
Out in Milwaukee, Wisconsin there was a cooking school along with a cook book as popular in that area as was the Boston Cooking School Cook Book was in New England. The cook book was called The Settlement Cook Book. This cook book began publishing menus in 1920 but did not include special holiday menus for many years. Sometime between its 1921 edition and its 1938 edition it began to publish holiday menus. The 1938 edition called it “New England Thanksgiving Dinner.”
New England became synonymous with Thanksgiving probably through print media. Judging by The Settlement Cook Book the holiday became known as New England Thanksgiving throughout the states.
Sports on Thanksgiving Day
In writing to a friend in December 1621 about the Thanksgiving the Pilgrims held Edward Winslow said: “At which times among other recreations we exercised our arms [practiced shooting their guns],” (Earle 1988, 217) Winslow noted they enjoyed recreations and shot their guns, the Pilgrims participated in games and sporting at America’s first Thanksgiving that was based on a feast rather than a religious service.
“The stores are all closed, and the general appearance of the city and of the village, is nearly that of the Sabbath. In the distant fields, not a few are found, who desecrate the day by entire devotion to amusements. The Bowling Alley is thronged by dissolute loungers. The idle and the dissipated congregate for field sports and shooting-matches, and pass the day …” (New England and her Institutions: By One of Her Sons (1835) By Jacob Abbott.) Abbott’s full account is a reminiscence of Thanksgiving from his boyhood. This account was written in 1835, indicating Thanksgiving as he knew it dates back to the at least the early 1800’s. Just when sports became a common practice of the day is unknown. What is known is the practice has continued into the 21st century with high school and college football games.
President George Washington’s 1789 Thanksgiving Proclamation
THANKSGIVING DAY 1789
Now therefore I do recommend and assign Thursday the 26th day of November next to be devoted by the People of these States to the service of that great and glorious Being, who is the beneficent Author of all the good that was, that is, or that will be – That we may then all unite in rendering unto him our sincere and humble thanks – for his kind care and protection of the People of this country previous to their becoming a Nation – for the signal and manifold mercies, and the favorable interpositions of his providence, which we experienced in the course and conclusion of the late war –for the great degree of tranquillity, union, and plenty, which we have since enjoyed – for the peaceable and rational manner in which we have been enabled to establish constitutions of government for our safety and happiness, and particularly the national One now lately instituted, for the civil and religious liberty with which we are blessed, and the means we have of acquiring and diffusing useful knowledge; and in general for all the great and various favors which he hath been pleased to confer upon us.
And also that we may then unite in most humbly offering our prayers and supplications to the great Lord and Ruler of Nations and beseech him to pardon our national and other transgressions – to enable us all, whether in public or private stations, to perform our several and relative duties properly and punctually – to render our national government a blessing to all the People, by constantly being a government of wise, just, and constitutional laws, discreetly and faithfully executed and obeyed – to protect and guide all Sovereigns and Nations (especially such as have shewn kindness unto us) and to bless them with good government, peace, and concord – To promote the knowledge and practice of true religion and virtue, and the increase of science among them and Us – and generally to grant unto all mankind such a degree of temporal prosperity as he alone knows to be best.
President Abraham Lincoln’s 2nd 1863 Thanksgiving Proclamation
For a list of Presidential Thanksgiving Proclamations pleas see Pilgrim Hall Museum http://www.pilgrimhall.org/ThanxProc.htm | <urn:uuid:05dddccb-be37-407a-850a-4eb597a482f8> | CC-MAIN-2014-23 | http://www.newenglandrecipes.org/html/thanksgiving.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-23/segments/1406510273381.44/warc/CC-MAIN-20140728011753-00242-ip-10-146-231-18.ec2.internal.warc.gz | en | 0.962263 | 8,615 | 3.8125 | 4 |
Databases are widely prevalent and underlie technology used every day. They reside behind a huge number of websites and are a crucial component of telecommunications systems, banking systems, video games, and many other software systems and electronic devices that maintain some amount of persistent information.
This course provides an introduction to database design and the use of database management systems for applications. Learn about data models, schema vs. data, data definition language, and data manipulation language. Explore the different jobs involved in building a database including database designers, application developers, and administrators. Gain a familiarity with the design and development of applications including design in UML and relational design principles.
- Christopher Re Assistant Professor, Computer Science
- Characteristics of high performing databases
- The relational model, relational algebra, and SQL
- XML data including DTDs and XML schema for validation
- The query and transformation languages XPath, XQuery, and XSLT
- Online analytical processing
- NoSQL systems
- Problem Sets
- Programming Projects
3.0 - 4.0
Students enrolling under the non degree option are required to take the course for 4.0 units.
We highly recommend watching the course preview to ensure you have the requisite background and understand the scope of material covered.
Tuition & Fees
For course tuition, reduced tuition (SCPD member companies and United States Armed forces), and fees, please click Tuition & Fees. | <urn:uuid:0c4e7afd-22e5-4f19-beff-96be1ad5a87d> | CC-MAIN-2015-11 | http://scpd.stanford.edu/search/publicCourseSearchDetails.do?method=load&courseId=11722 | s3://commoncrawl/crawl-data/CC-MAIN-2015-11/segments/1424936462472.19/warc/CC-MAIN-20150226074102-00268-ip-10-28-5-156.ec2.internal.warc.gz | en | 0.869322 | 290 | 2.890625 | 3 |
Human Trafficking is something that most people have heard about but do not fully understand. The prevalent thinking among us is that human trafficking is something that involves other people, often illegal aliens, and that it happens beyond our borders. We assume that Human Trafficking involves crossing a border somewhere, not here, and that it happens only to poor people who can’t get help because they are afraid of being deported by the authorities. Our intent in creating this training was to help raise people’s awareness of Human Trafficking by exposing them to facts, stories, and role plays about this troubling subject.
Social and Behavioral Sciences
Jaschke, Leigh; Pavich, Hope; and Tarmy, Margaret, "To Make Visible the Invisible: Human Trafficking in the United States" (2008). TDEL Training Projects. 150.
Degree Area: Conflict Transformation | <urn:uuid:16cf4ff2-610c-4cb0-84d4-f11ee87936c3> | CC-MAIN-2023-23 | https://digitalcollections.sit.edu/tdel_training/150/ | s3://commoncrawl/crawl-data/CC-MAIN-2023-23/segments/1685224652494.25/warc/CC-MAIN-20230606082037-20230606112037-00474.warc.gz | en | 0.917989 | 221 | 2.890625 | 3 |
JOAN RIVERS, a comedian who died last year, did not let chores get in the way of a career in showbusiness. “I hate housework,” she joked. “You make the beds, you do the dishes, and six months later, you have to start all over again.”
An escape from unpaid drudgery into paid work seems a distant prospect for millions of women. In South Asia, for instance, women carry out up to 90% of unpaid care work, including cooking, cleaning, and looking after children and the elderly. They are far less visible than men in work outside the home. Women make up less than a quarter of the paid workforce in India and account for just 17% of GDP, a measure of output that excludes unwaged work. By contrast, women contribute 41% of GDP in China.
A new report from the McKinsey Global Institute (MGI), a think-tank, underlines how gender inequality in work and society is itself distributed unequally across the world. The number-crunchers at McKinsey calculated gender-parity scores—gauges of how women fare at work and in society in comparison with men—covering over 90% of the world’s population. They reckon South Asia (India excluded) is the global laggard with a score of 0.44 (a score of one represents perfect parity between the sexes). Richer parts of the world do a lot better but are still a long way from complete gender equality. North America and Oceania, the best-ranked region, has a score of 0.74.
It is hard to put a number on the social costs of this but the McKinsey folk take a stab at estimating the loss of economic output that goes with it. Other studies find that countries could boost their GDP by 5-20% if women’s participation in the workforce was on a par with men’s. But that captures only part of the lost output. Even in rich bits of the world, where women are close to half the paid workforce, they tend to work fewer hours than men and in jobs with lower productivity, not to mention lower pay as a result of pure discrimination. If the gender gaps in participation, hours worked and productivity were all bridged, the world economy would be $28.4 trillion (or 26%) richer, McKinsey reckons (see chart). The potential gains are proportionately greater in places where fewer women are in paid work. India, for instance, could be 60% richer.
A more realistic target is for countries to close their gender gaps at the rate achieved by the country in their region with the best recent record in this respect. That would add $12 trillion to global output by 2025, according to McKinsey’s calculations, other things being equal (which they almost certainly will not be).
The policies that would quicken a closing of the gender gap at work, such as keeping girls at school for longer and providing better legal protections for women, are in the gift of government. Women whose level of education is on a par with men are more likely to find well-paid jobs in technical professions. They are also more likely to share unpaid work more equitably with men—or, at least, to be able to claim, as Rivers did, that the dullest chores can wait for another six months.
This article appeared in the Finance & economics section of the print edition under the headline "The power of parity" | <urn:uuid:9f73abb3-4bdc-4659-8111-0a7b0a5eb654> | CC-MAIN-2021-43 | https://www.economist.com/finance-and-economics/2015/09/24/the-power-of-parity?fsrc=scn%2Ftw%2Fte%2Fpe%2Fed%2Fthepowerofparity | s3://commoncrawl/crawl-data/CC-MAIN-2021-43/segments/1634323585348.66/warc/CC-MAIN-20211020183354-20211020213354-00580.warc.gz | en | 0.962748 | 717 | 2.703125 | 3 |
§ 30. Distribution sunlight and heat on Earth
1. Remember why on Earth there is a change of day and nights and seasons.
2. What is called the orbit of the Earth?
Change height of the Sun above the horizon throughout the year. To understand why, during the year in the midday sun is at different height above the horizon, remember the lessons of natural features of the Earth around the sun.
On the globe shows that the earth has a tilt axis. During of the Earth around the sun angle does not change. This Land Sun returns to more then North, the southern hemisphere. From this changing the angle of sunlight on the Earth's surface. Correspondingly, more lights and then heated one thing hemisphere.
If the Earth axis was not tilted, and perpendicular to the plane of Earth's orbit, the amount of solar heat on each parallel within a year without changing to. Then would their observations by high midday sun, you have recorded all year round the same length gnomon shadow. This would indicate that the length of day throughout the year always equal night. Then the surface would be heated equally throughout the year and then year would not exist.
Lighting and heating the surface of the Earth during the year. On the spherical surface of the Earth solar heat and light are distributed unevenly. This is because the angle of rays at different latitudes different.
You already know that Earth's axis is inclined to the plane inclination angle. His northern end of it directed toward the Polar star. The sun always illuminates half of the Earth. It covered more then North hemisphere (and the day lasts longer than the other hemisphere), then, on the contrary, South. Twice a year the two hemispheres are illuminated equally (if and length of day in both hemispheres is the same).
When the Earth facing the Sun North Pole, then it is more light and heat the Northern Hemisphere. The days become longer than nights. There comes a warm time of year - summer. At the pole and polar part sun shines clock and does not go beyond the horizon (Night is attained). This phenomenon is called the polar day. At the pole, he takes 180 days (six months), but farther south, the duration is reduced to one day on the parallels 66.50 пн. sh. This called parallel Arctic range. South of this line is sun descends over the horizon and change of day and nights are for us in the usual order - every day. June 22 solar rays fall sheer (at the largest angle - 900) On parallel 23.5 пн. sh. This will be the longest day and night the shortest of the year. This is called parallel Northern TropicAnd the day June 22 - summer solstice.
At this time the South Pole away from the Sun and less than it illuminates and warms the Southern Hemisphere. There winter. At the pole and polar part of sunlight during the day does not fall. Sun does not appear from the horizon and the day is reached. This phenomenon is called the polar night. At the pole it lasts 180 days, and the farther north, the more it becomes shorter one day to the parallel 66.50 AP. sh. This parallel called Southern polar circle.North of it there is sun on the horizon and change of day and night happens every day. June 22 is the shortest day of the year. For South Hemisphere it is winter solstice.
Three months later, September 23, Earth will take this position relative to the sun when the sun's rays are the same as osvitlyuvatymut Northern and Southern Hemisphere. The sheer sunlight falling on equator. The whole earth except the poles, a day equals the night (12 h). This day is called Happy Autumnal Equinox.
In three months, December 22, the Sun will return to South hemisphere. There will come summer. This will be the longest day and night - the shortest. In polar region polar day will come. Rays of the Sun sheer fall 23.5 in parallel0 AP. sh. Instead, in the Northern Hemisphere winter will be. This will be the shortest day and longest night. Parallel 23.50 AP. sh. called Southern tropicsand on 22 December - winter solstice.
In three months, March 21, again both Hemisphere will be equally illuminated, the day is equal night. Rays of sunshine sheer fall on the equator. This day is called spring Equinox.
In Ukraine, the greatest height of the sun at noon – 61–690 (June 22) and the lowest - 14-220 (22 December).
Words’Slavic printing god Sun
The ancient Slavic god of light and the sun called Dazhboh. In a famous literary work "The Tale Igor" ancestors - called Rus Dazhboh grandchildren. Along with other gods set by Prince Vladimir in Kiev, stood Dazhboh. According to ancient myths it is accompanied by three sunny skies Twin: Jari - God of the vernal equinox, Semyyarylo - God of the summer solstice and Christmas carol - God winter solstice. Happy birthday young Sun was considered the day of winter solstice. Patron of the top three was considered the god of Light Troyan - Bishop of heaven, earth and otherworldly kingdom.
Fig. The annual movement of the Earth around the Sun
Heat zones of the Earth. Uneven heating of Earth's surface causes different temperatures at different latitudes. Band pulse with certain Temperature called heat belts. Belts differ in the amount of heat coming from the Sun. They reach depending on the temperature distribution is well illustrated isotherm (From the Greek "iso" - The same "Thermal- Heat). This line on the map that connecting points of equal temperature.
Torrid zone placed on both sides of the equator, between the North and Southern tropics. He is limited on both sides of the isotherm 20 0S. Interestingly, the zone boundaries coincide with the boundaries of the spread of palm trees on land and corals in the ocean. Here the surface receives the most solar heat. Twice a year (22 December and 22 June) at noon the sun's rays fall almost sheer (angle 900). The air from the surface gets very hot. Therefore, there is hot during the year.
Temperature zones (In both hemispheres) adjacent to the hot zone. They stretched in both hemispheres between the Arctic Circle and Tropic. Sun there fall to the Earth's surface with some tilt. And, the north, the greater slope. Because the sun heats the lower surface. As a result less heated and air. Therefore, in temperate zones colder than hot. The sun never there in the heyday. Distinct seasons: winter, Spring, summer, autumn. Thus, the closer to the Arctic Circle, the winter is longer and colder. The closer to the Tropic, the longer and warmer summers. Temperature zones from the poles limits the isotherm warmest month 10 0С. It is the limit distribution of forests.
Cold zone (North and south) between both hemispheres are isotherms 10 0C and 0 0C warmest month. There in the winter sun for several months does not appear over the horizon. In summer, although it does not go the horizon for months, but is very low over horizon. Its rays just slip the Earth's surface and heat it slightly. Ground not only heats and cools and air. Because there are low temperature. Winter cold and harsh and summers short and cool.
Two Zones eternal cold (north and south) okonturyuyutsya isotherm with temperature all months below 0 0C. This is an everlasting kingdom cnihiv and ice.
Thus, heating and lighting of each locality depends on the situation in the thermal zone, that is - of latitude. What closer to the equator, the greater the angle of sunlight, the stronger heated surface and higher temperatures. Conversely, with the distance from equator to the poles angle rays decreases, respectively temperature air decreases.
It is important to remember that line the tropics and polar circles beyond the thermal zones are accepted conditionally. Since in reality the temperature air is determined and a number of other conditions.
Fig. Heat Zones Earth
1. Why the height of the sun varies throughout the year?
2. Which hemisphere will be given the Earth to the Sun, when in Ukraine: a) north 22 June; b) December 22 noon?
3. Where the average annual temperature will be higher: in Singapore or Paris?
4. Why average annual temperatures decrease from the equator to the poles?
5. What are thermal zones continents Africa, Australia, Antarctica, North America, Eurasia?
6. In a thermal zone is located in Ukraine?
7. Find the city on the map hemispheres, knowing that it is at 430 зх. D. and December 22 at noon sun is over there head. | <urn:uuid:0c28af05-efa7-493c-bf50-2caa535cdd11> | CC-MAIN-2018-17 | http://ukrmap.su/en-g6/763.html | s3://commoncrawl/crawl-data/CC-MAIN-2018-17/segments/1524125947033.92/warc/CC-MAIN-20180424174351-20180424194351-00625.warc.gz | en | 0.923666 | 1,856 | 4.21875 | 4 |
Designing a Future-Ready Curriculum: Ensuring International Schools Prepare Students for Success
In a rapidly evolving world, it is imperative for international schools to equip students with the knowledge, skills, and competencies necessary for their future success. A future-ready curriculum is designed to meet the changing demands of future workforce, embrace emerging technologies, foster critical thinking, and cultivate lifelong learners. In this blog, we will delve into what constitutes a future-ready curriculum and outline key strategies for international schools to ensure they have a curriculum that prepares students for the challenges and opportunities of the future.
Key Strategies for a Future-Ready Curriculum:
- Establish Clear Learning Outcomes: We’re not just talking about academic standards-based outcomes. Define clear learning outcomes that encompass the development of essential skills as well. Consider how the key competencies students need to succeed in the future, such as adaptability, resilience, cultural competence, and entrepreneurial mindset, can take root in lesson planning from the onset. Align these outcomes with international standards and benchmarks to prepare students for global opportunities.
- Embrace Interdisciplinary Learning: Integrate interdisciplinary approaches that connect different subject areas, fostering cross-disciplinary thinking and problem-solving. Encourage collaboration between teachers to design integrated projects and units that address real-world challenges. This approach allows students to make connections between various disciplines, promoting a deeper understanding of concepts and enhancing their ability to tackle complex problems.
- Integrate Technology: Embed technology throughout the curriculum to enhance learning experiences and prepare students for the digital age. Introduce educational technology tools and resources that promote active engagement, critical thinking, and digital literacy skills.
- Cultivate Creativity and Innovation: Provide opportunities for students to explore their creativity, think outside the box, and develop innovative solutions. Incorporate project-based learning, design thinking, and entrepreneurship programs that encourage students to tackle authentic challenges and develop their problem-solving skills. Foster a culture of experimentation, risk-taking, and iteration to nurture the entrepreneurial mindset.
- Foster Global and Cultural Competence: Prepare students for an interconnected world by integrating global perspectives and fostering cultural competence. Incorporate multicultural literature, global issues, and international collaborations into the curriculum. Offer language programs and cross-cultural experiences that promote empathy, respect, and understanding of diverse cultures and perspectives.
- Develop Future-Ready Skills: We can be sure that careers will continue to change, but essential durable skills such as critical thinking, collaboration, communication, information literacy, and adaptability will always be in high demand. Design learning experiences that require students to apply these skills in authentic contexts. Offer opportunities for public speaking, teamwork, research, and data analysis to enhance their proficiency in these areas.
- Encourage Lifelong Learning: Another way to future-proof your students’ success—instill a love for learning and cultivate the habit of lifelong learning in students. Promote opportunities for inquiry-based learning, self-directed learning, and reflection that allow for students to uncover the power of turning over something new and exploring it out of pure curiosity and self-interest. Teach students how to learn, unlearn, and relearn as new information and technologies emerge. Encourage them to pursue their passions, develop a growth mindset, and embrace continuous personal and professional development.
- Engage Stakeholders: Nothing replaces the power of a student being supported by their own community. Involve parents, educators, industry professionals, and the wider community in the development and implementation of a future-ready curriculum. Seek feedback, collaborate on curriculum design, and create opportunities for partnerships and mentorships. Engaging stakeholders ensures the curriculum remains relevant, responsive to emerging trends, and aligned with the needs of the local and global community.
A future-ready curriculum is essential for global learners seeking success in a changing world. International schools have a responsibility to equip students for the future by adopting innovative, collaborative, and continuously improving curricula. | <urn:uuid:7dd03a49-fa04-4e19-adf1-5c15afd4909b> | CC-MAIN-2023-50 | https://www.edmentum.com/articles/ensuring-international-schools-prepare-students-for-success/ | s3://commoncrawl/crawl-data/CC-MAIN-2023-50/segments/1700679101282.74/warc/CC-MAIN-20231210060949-20231210090949-00806.warc.gz | en | 0.907439 | 807 | 3.40625 | 3 |
Myanmar Christens Star ‘Ayeyarwady’ and Planet ‘Bagan’
By Nyein Nyein 9 January 2020
A planet and a star 553 light-years away from Earth have been officially named after Bagan, the ancient Myanmar city and UNESCO World Heritage Site, and the Ayeyarwady, Myanmar’s largest river. This is the first time that Myanmar has named a star or a planet.
The International Astronomical Union (IAU), which governs all official naming of stars and planets, launched a contest last year called NameExoWorlds to commemorate its 100 year anniversary. From June to November, 112 participating countries each ran their own competitions to nominate names for one planet and its host star.
According to the IAU, astronomers have recently been discovering thousands of planets and solar systems around nearby stars. Scientists now say that each star in the universe may have one or multiple planets in its orbit, some of which may even have physical characteristics that resemble the Earth.
In December, the IAU selected 112 stars, each with one exoplanet—the term for a planet outside our solar system. The IAU then allotted each participating country or region a star that can be seen from that country with a small telescope.
Myanmar’s exoplanet, Bagan, revolves around HD18742, a gas giant which is now named Ayeyarwady. The exoplanet has a mass 3.4 times that of Jupiter and takes over two years to complete an orbit of Ayeyarwady. They were discovered in 2011 in the constellation Eridanus, according to the Myanmar Astronomy and Science Enthusiasts Society (MASES).
MASES organized the country’s national campaign together with physicists from Yangon University’s Physics Department, according to Ko Boothee Thaik Htun, one of the founders of MASES. The society was founded by amateur astronomers in 2004 and has been in cooperation with the IAU since 2008.
“Such recognition is the first ever in Myanmar history,” said Ko Boothee Thaik Htun, who helped organize the national campaign to choose names for the star and planet that reflect local cultures, traditions, values or geography in Myanmar.
“We had public voting on nine names that represented key aspects of geographical and culture identity and the pair—Ayeyarwady and Bagan—won the most votes, he added. “But we had other names too. We sent all the names to the IAU, explaining the significance of each name. [Ayeyarwady and Bagan] were chosen because the IAU shares the view that these names are meaningful and good for future astronomical references and it will be useful to the spread of astronomical knowledge among the public [by linking them to local identity].”
Ko Boothee Thaik Htun, who started as an amateur astronomer, and other like-minded people often gather to stargaze, share knowledge with young students and participate in global and regional astronomy camps and events. He said they will be looking at the star Ayeyarwady and planet Bagan during their regular stargazing nights.
MASES will host a stargazing night later this month in Yangon, or next month in Mandalay after an event with Mandalay University.
The IAU said that over 780,000 people participated in the national campaigns in 112 countries for NameExoWorlds. The aim of the project was to “contribute to the fraternity of all the people with a significant token of global identity.”
Six other Southeast Asian nations—Brunei, Indonesia, Malaysia, the Philippines, Singapore and Thailand—also had the chance to name stars and planets through the IAU. Their nominations for names range from words for precious gems—Malaysia’s “Baiduri” and “Intan”—to traditional gods—the Philippines’ “Aman Sinaya” and “Haik.” Thailand named both a star and its planet after rivers—the Chao Phraya and the Mae Ping. | <urn:uuid:f6f8b006-eb88-4ad0-bf24-cfc030ffb566> | CC-MAIN-2020-34 | https://www.irrawaddy.com/news/burma/152432.html | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439737319.74/warc/CC-MAIN-20200808080642-20200808110642-00408.warc.gz | en | 0.936244 | 860 | 3.0625 | 3 |
Why do we suffer stress during exams?
The whole world has passed: fail relatively simple exam questions , you do not know very well why.
Knowledge that we thought we had learned well rebel against us at the most inopportune moment, questions appear that have been transformed since the last time we wrote down the answer and, in general, we are left with the feeling that at the moment of delivering the sheet with the answers are less intelligent than a few hours before. All this seems a product of magic, a kind of invisible force that tries to lead us to failure. That invisible force is called stress.
Several studies indicate that high levels of stress at times of exercising cognitively demanding tasks make us fail more than the account, counteracting the positive effect that practice and previous study have on our performance. This means that the appearance of "spikes" of stress in the decisive moments harms us in the most decisive moments, something worrying if we take into account that it is very frequent to suffer nerves and anxiety when running tests.
What role does stress play?
Stress is a cascade reaction of our hormones and our nervous system that it may be useful in some contexts . Its appearance puts us on alert and strengthens muscle tension, accelerates the pulse and causes a hormonal chain reaction from the release of cortisol and adrenaline.
All this is very useful at times when we need to give a quick physical response, such as flight or struggle, capacities that have probably been very important in our lineage for hundreds of thousands of years. However, stress is not so useful when the problems that must be resolved are more related to intelligence, intellectual performance. In fact, it can be counterproductive if it occurs at too high levels.
How does stress appear on exams?
It is believed that the occurrence of stress during examinations and other tests act as processes.
On the one hand, as the time of the test approaches, behavioral patterns that enhance the onset of stress, such as procrastination, long studies at the last moment or even repetitive patterns such as biting the nails, may begin. stretch strands of hair, etc.
On the other hand, at the time of the test Stress can be exacerbated by a whiting that bites its tail : thinking about failure produces more discomfort and alertness, which causes the attention to focus on the anticipation of a negative result and not on the specific task that must be performed.
To this we must add another aspect: the impact of taking one or another result in an exam . In many universities it is frequent to do fewer and fewer exams, making it very important to get good marks in them. It could be thought that the presence of a greater incentive (having a final grade assured with a single exam) or a more severe punishment (suspending an exam is a serious blow and will be reflected in the overall grades) can serve to motivate more students and therefore improve its performance, but the opposite effect could be achieved.
Some research in this regard
There are multiple experiments in which it has been seen how a very high reward can induce to a stress so high that the performance of volunteers plummets . In one in particular, a series of volunteers were asked to solve a circuit of different tasks related to marksmanship and intelligence. Different volunteers had the possibility of winning a greater or lesser reward. The results showed how those people who opted for a bigger prize obtained poorer results.
It is likely that these participants were distracted both by the possibility of not winning the reward and by the idea of being feeding their own stress. As it happens to us during the most important tests, the need to pay attention to the task as well as to our own state and to the possible result that will have to do it right or wrong produces a cognitive overload from which it is difficult to leave.
In general, it seems that this does not happen only with high rewards, but also under the threat of loss or punishment. The exams show these two faces of the incentive system, having positive and negative consequences, and also have the peculiarity of having nothing to do with situations in which explosive force or flight becomes the only viable solution. The key to all this is find a way to reach the optimal level of stress : enough to be attentive to what is asked of us without the hormone chain reaction going away.
Tips for controlling stress and nerves during exams
You can learn to manage nerves by reading this article:
5 tricks to avoid nerves before an exam
Good luck in your exams and we wish you, after reading these articles, you can learn to manage those nerves and anxiety that did not allow you to perform to the fullest. Henceforth, For the honorary registration!
- Ariely, D., Gneezy, U., Lowenstein, G. and Mazar, N. (2009). Large stakes and big mistakes. The Review of Economic Studies, 76 (2), pp. 451-469. | <urn:uuid:3bf4c187-b4a6-4071-a66e-fb81ae8f7bef> | CC-MAIN-2022-27 | https://en.yestherapyhelps.com/why-do-we-suffer-stress-during-exams-10574 | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103034877.9/warc/CC-MAIN-20220625065404-20220625095404-00044.warc.gz | en | 0.964021 | 1,005 | 2.6875 | 3 |
Jason McLennan is an architect by profession and a “troublemaker” by self-declaration. He’s also founder of the Living Building Challenge. McLellan and his firm are now serving as LBC “coach” on the Georgia Tech Living Building team. McFarland launched the LBC standard in 2007 as president of the Cascadia Green Building Council, and later spun it off to a new entity, the International Living Future Institute. At ILFI, he also was instrumental in creating the Living Product Challenge, and the Declare and Just labeling platforms. He’s the author of five books on sustainability and buildings. Among other honors, he’s been recognized by Engineering News Record with the 2016 Award of Excellence, he’s been named an Ashoka Fellow, and his LBC standard won the 2012 Buckminister Fuller Award. Currently, CEO of the McLennan Design and chairman of ILFI.
Are regenerative buildings really feasible at this point? Obviously, I do think they’re feasible now, but they always require co-creation with the people who actually will use and operate and maintain the buildings. A inanimate object can’t regenerate the natural world by itself. The people in it and even the other species that may have something to do with it are really what makes it regenerative. … The building doesn’t regenerate in itself. It’s important, though, that the building can’t undermine the regeneration that is taking place.
What do buildings do to undermine regeneration? When people are going about their lives trying to be warm and drink and get shelter, the buildings that are energy hogs use a lot of resources and have other impacts in the process of providing those benefits. They are designed in such a way that they require a degradation of nature. In other words, the support structure that helps people in their lives encourages that degradation. The Living Building does the opposite.
OK. So what can buildings to enhance regeneration? To pick just one area, when you turn on your faucet in a Living Building, you’re not pulling water out of the aquifer or the river or whatever the external water source is. And it doesn’t require energy coming from a power plant hundreds of miles away to pump that water from a certain number miles away to the building. Instead, the water from the Living Building falls from the sky, and then after it’s treated, it recharges the landscape. You could show a similar kind of example with energy, and hopefully with materials.
You’ve talked about the humid climate not really being the primary constraint on extending Living Buildings in the Southeast. Can you elaborate? Why is humidity not the constraint? And what do you see as a constraint? I would describe human climate as a challenge. And it is a constraint, but it’s not an unbeatable challenge. By that I mean, the biggest constraint is attitudes and human barriers to change. Every Living Building must deal with this. Local laws and building codes typically aren’t written with a Living Building in mind, and building professionals usually aren’t familiar with the practices necessary to make it into a Living Building. Every region has challenges related to that particular climate, but the greater challenge is the human climate.
Nowadays, ILFI is about much more than just Living Buildings. You have Declare, Just, Living Products, Living Communities. Is Living Future growing into a larger lifestyle social movement? We started in a targeted area with buildings because that’s an area we understood. But whenever you’re thinking holistically, you run into larger issues surrounding the original focus. …. Most organizations focus in silos, and they take a reductionist approach, and we need organizations to do that sort of work. But the purpose of the Institute was to focus holistically and systemically and broadly. We do from time to time get into the weeds, but that’s necessary to get the details right. You take the Georgia Tech project. This building is more than a building for Georgia Tech. It’s part of an ongoing story about changing the way we do things.
What do you say to those who may be interested in improving the built environment but may not consider, say, equity or social justice as fundamental to that more specific goal, or who simply may have different values about those things? There are some people that do raise those questions. Or sometimes they don’t say it out loud. In some cases, that’s why they do Petal certification or don’t do our program at all. It doesn’t come up too much in the Living Building Challenge because of the early adopters that we have. The people that get it, get it. Typically, they see the wisdom and elegance to the overall system. But others start to appreciate it. Let’s pretend you have an engineer who really understands and appreciates the more left-brained parts of the program like water and energy. As they get into the process, they typically change that viewpoint and begin to appreciate the other parts of the process. Some people have to start it before they adopt the whole thing.
Why has the the LBC had such an outsized influence despite being a relatively small movement? If you look in a different sector at what Tesla is doing, they currently hold a tiny percentage of the automobile market. But they dominate the story of where the automobile industry is going. You could look at Apple as a similar example, in the past. The Living Building can influence the direction and arc of the entire building industry in a similar way. There’s a phenomenon where those who are seen as leaders have a bigger effect on the broader market. People want to be part of something that represents the highest quality. They want to do good. They want to aspire. They don’t want to be left behind. We’ve found from the beginning that the Living Building occupies that space in the building sector. … The impact has always been greater than the number of the buildings. The buildings themselves are validation that we can change the conversation even while we occupy a small part of the overall market. | <urn:uuid:12d87945-1e13-45db-a837-789bbe0ec4f3> | CC-MAIN-2020-34 | https://livingbuilding.kendedafund.org/profile/jason-f-mclennan/ | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439740679.96/warc/CC-MAIN-20200815035250-20200815065250-00449.warc.gz | en | 0.959957 | 1,282 | 2.890625 | 3 |
Adjustment of doors make as follows:
Check up a condition of hinges of a door for what open a door and lift it upwards, thus without lifting a body.
If moving of a door more than 1,6 mm, replace door hinges.
After door installation check up, that the backlash on door perimetre was everywhere identical, and also that the external surface of a door was flush with other elements of a body.
For backlash adjustment on door perimetre loosen the bolts of fastening of hinges of a door to a door and, moving a door, adjust its position then tighten fastening bolts.
If thus to adjust door position it is impossible, get and enclose under hinges adjusting plates.
For door installation flush with other elements of a body loosen the bolts of fastening of the hinge of a door to a door also adjust door position then tighten bolts.
Fig. 14.28. Directions of moving of the shock doggie of the lock of a door for adjustment of position of a back part of a door
In last turn loosen the
bolts also adjust position of the shock doggie of the lock of a door so that the back part of a door was flush with a back door or body elements (fig. 14.28 | <urn:uuid:93bbab9b-6c30-447f-83ba-5939def35f40> | CC-MAIN-2017-51 | http://avtozapchasti-tver.ru/434.htm | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948587496.62/warc/CC-MAIN-20171216084601-20171216110601-00034.warc.gz | en | 0.866259 | 258 | 2.734375 | 3 |
Cardiac Surgery and Hyperbarics
Question. What sparked the dawn of the modern hyperbaric era?
Answer. 1956 a true upsurge in hyperbaric surgery followed when Boerema and his colleagues used this in cardiovascular surgery. Hyperbaric surgery theaters were constructed around the world to conduct open heart surgeries. Unfortunately, the first and only indication at that time, being cardiac surgery, rapidly disappeared with the development and the perfection of the heart-lung machine. After the introduction of the heart and lung machine, hyperbaric surgery was used only on small children and babies until the refinement of the heart and lung machine allowed for use on this young population.
In 1960 the value of the treatment of gas gangrene was also found and the first patient was treated. Other indications that were studied were carbon monoxide poisoning, tumor growth, effects of cytostatics under pressure, experimental cancer in mice, impaired diffusion capacity of the lungs, ergot foot, Meleney's ulcers, vascular insufficiency of the retina and chronic vascular insufficiency of the extremities, rheumatic diseases, tetanus, sepsis, wound healing, cerebrovascular insufficiency, asphyxia neonatorum, organ preservation, diabetes mellitus and its complications, and gas emboli.
Many expectations were not fulfilled and gradually the true indications for hyperbaric oxygen treatment emerged.
Reference: Bakker, DJ, Cramer, FS. Hyperbaric Surgery: Perioperative Care. Flagstaff, AZ: Best Publishing Company: 2002.
|Hyperbaric Surgery: Perioperative Care (book)
40.0 hour credit course, live course
Hyperbaric Medicine Mechanisms of Action and UHMS Accepted Indications (online credit course)
Hyperbaric Oxygen Therapy Indications (live credit course)
This 6.0 hour credit course is now available both live and online
When you subscribe to the blog, we will send you an e-mail when there are new updates on the site so you wouldn't miss them. | <urn:uuid:ea630505-2ab6-4fce-a8dc-4e784a7d77ef> | CC-MAIN-2024-10 | https://woundeducationpartners.com/resources/rx-pad-blog/entry/cardiac-surgery-and-hyperbarics.html | s3://commoncrawl/crawl-data/CC-MAIN-2024-10/segments/1707947474737.17/warc/CC-MAIN-20240228143955-20240228173955-00686.warc.gz | en | 0.914671 | 425 | 2.78125 | 3 |
New report on depression in HIV patients
Many HIV-infected individuals are at risk for depression, as many feel overwhelmed by the substantial changes in their lives. Growing research shows that HIV patients have more negative effects from depression, according to a report in AIDS Alert.
Jane Leserman, a research associate professor of psychiatry at the University of North Carolina School of Medicine at Chapel Hill, notes that data shows that “psychological factors affect disease progression in HIV.” Over 50 percent of older adults with HIV have depression, said Tim Heckman of Ohio University. Doctors, therefore, must be aware that older patients are at risk.
Meanwhile, Gail Ironson, psychology professor at the University of Miami in Coral Gables, has found that HIV patients are vulnerable for depression right after diagnosis and also when symptoms first begin to show. Jerry Durham, a nurse and dean at Barnes College of Nursing in St. Louis, explained that HIV comes with an expectation of loss. Not treating depression can have stark results and can cost more in the long run.
Depression is associated with low immune response, disease progression, decreased survival, and lower quality of life as well. Leserman’s research showed that psychological factors can lead to faster HIV progression to AIDS. Her study of adult gay men and the stresses in their lives found that some patients prefer to remain stoic under stress.
Blood samples showed that cortisol levels appeared to predict which men would progress more rapidly to AIDS could lower the immune system. Leserman said that although there is little research available on cortisol, “our own findings showed that cortisol was not a very beneficial hormone for these men.”
Ref: “Clinicians, Researchers Starting to Understand Impact of Depression.” AIDS Alert 11/00. Vol. 15, No. 11, p. 129
Source: CDC HIV/STD/TB Prevention News Update. December 5, 2000. | <urn:uuid:e4ac5af9-8d55-4ab2-9346-b23fd8325d8e> | CC-MAIN-2022-49 | https://i-base.info/htb/4058 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710890.97/warc/CC-MAIN-20221202014312-20221202044312-00464.warc.gz | en | 0.956706 | 390 | 2.84375 | 3 |
Bladder cancer is a cancer that starts in the bladder. The bladder is the body part that holds and releases urine. It is in the center of the lower belly area.
Transitional cell carcinoma of the bladder; Urothelial cancer
In the United States, bladder cancers usually start from the cells lining the bladder (called transitional cells).
These tumors are classified based on the way they grow:
- Papillary tumors have a wart-like appearance and are attached to a stalk.
- Nonpapillary (sessile) tumors are flat. They are much less common. However, they are more invasive and have a worse outcome.
The exact cause of bladder cancer is uncertain. However, several things may make you more likely to develop it:
- Cigarette smoking. Smoking greatly increases the risk of developing bladder cancer. Up to half of all bladder cancers in men and several in women may be caused by cigarette smoke.
- Chemical exposure at work. About one in four cases of bladder cancer is caused by coming into contact with to cancer-causing chemicals at work. These chemicals are called carcinogens. Dye workers, rubber workers, aluminum workers, leather workers, truck drivers, and pesticide applicators are at the highest risk.
- Chemotherapy: The chemotherapy drug cyclophosphamide (Cytoxan) may increase the risk of bladder cancer. Your doctor may prescribe a medicine to reduce this risk.
- Radiation treatment: Women who had radiation therapy to treat cervical cancer have an increased risk of developing bladder cancer.
- Bladder infection: A long-term (chronic) bladder infection or irritation may lead to a certain type of bladder cancer.
Some research has suggested a link between artificial sweeteners and bladder cancer. The evidence is weak.
Symptoms of bladder cancer can include:
Note: Other diseases and conditions can cause similar symptoms. It is important to see a doctor to rule out all other possible causes.
Exams and Tests
The health care provider will perform a physical examination, including a rectal and pelvic exam.
Tests that may be done include:
If tests confirm you have bladder cancer, additional tests will be done to see if the cancer has spread. This is called staging. Staging helps guide future treatment and follow-up and gives you some idea of what to expect in the future.
The TNM (tumor, nodes, metastatis) staging system is used to stage bladder cancer:
- Ta: The cancer is in the lining of the bladder only and has not spread
- T1: The cancer goes through the bladder lining, but does not reach the bladder muscle
- T2: The cancer spreads to the bladder muscle
- T3: The cancer spreads past the bladder into the fatty tissue surrounding it
- T4: The cancer has spread to nearby structures such as the prostate gland, uterus, vagina, rectum, abdominal wall, or pelvic wall
Tumors are also grouped based on how they appear under a microscope. This is called grading the tumor. A high-grade tumor is fast growing and more likely to spread. Bladder cancer can spread into nearby areas, including the:
- Lymph nodes in the pelvis
Treatment depends on the stage of the cancer, the severity of your symptoms, and your overall health.
Stage 0 and I treatments:
- Surgery to remove the tumor without removing the rest of the bladder
- Chemotherapy or immunotherapy placed directly into the bladder
Stage II and III treatments:
- Surgery to remove the entire bladder (radical cystectomy) and nearby lymph nodes
- Surgery to remove only part of the bladder, followed by radiation and chemotherapy
- Chemotherapy to shrink the tumor before surgery
- A combination of chemotherapy and radiation (in patients who choose not to have surgery or who cannot have surgery)
Most patients with stage IV tumors cannot be cured and surgery is not appropriate. In these patients, chemotherapy is often considered.
Chemotherapy may be given to patients with stage II and III disease either before or after surgery to help prevent the tumor from returning.
For early disease (stages 0 and I), chemotherapy is usually given directly into the bladder.
A Foley catheter can be used to deliver the medication into the bladder. Common side effects include bladder wall irritation and pain when urinating. For more advanced stages (II-IV), chemotherapy is usually given by vein (intravenously).
Bladder cancers are often treated with immunotherapy. In this treatment, a medication triggers your immune system to attack and kill the cancer cells. Immunotherapy for bladder cancer is usually performed using the Bacille Calmette-Guerin vaccine (commonly known as BCG). A medicine called Interferon is sometimes used. It is given through a Foley catheter directly into the bladder. If BCG does not work, patients may receive interferon.
As with all treatments, side effects are possible. Ask your doctor what side effects you might expect, and what to do if they occur.
Surgery for bladder cancer includes:
- Transurethral resection of the bladder (TURB): Cancerous bladder tissue is removed through the urethra.
- Partial or complete removal of the bladder: Many people with stage II or III bladder cancer may need to have their bladder removed (radical cystectomy). Sometimes only part of the bladder is removed. Radiation and chemotherapy is usually given after this surgery.
Surgery may also be done to help your body drain urine after the bladder is removed. This may include:
- Ileal conduit: A small urine reservoir is surgically created from a short piece of your small intestine. The ureters that drain urine from the kidneys are attached to one end of this piece. The other end is brought out through an opening in the skin (a stoma). The stoma allows the patient to drain the collected urine out of the reservoir.
- Continent urinary reservoir: A pouch to collect urine is created inside your body using a piece of your intestine. You will need to insert a tube into an opening in your skin (stoma) into this pouch to drain the urine.
- Orthotopic neobladder: This surgery is becoming more common in patients who had their bladder removed. A part of your bowel is folded over to make a pouch that collects urine. It is attached to the place in the body where the urine normally empties from the bladder. This procedure allows you to maintain some normal urinary control.
After treatment for bladder cancer, you will be closely monitored by a doctor. This may include:
- Bone scans and CT scans to check for the spread or return of cancer
- Monitoring symptoms that might suggest the disease is getting worse, such as fatigue, weight loss, increased pain, decreased bowel and bladder function, and weakness
- Complete blood count (CBC) to monitor for anemia
- Bladder exams every 3 to 6 months after treatment
- Urinalysis if you did not have your bladder removed
How well a patient with bladder cancer does depends on the initial stage and response to treatment of the bladder cancer.
The outlook for stage 0 or I cancers is fairly good. Although the risk of the cancer returning is high, most bladder cancers that return can be surgically removed and cured.
The cure rates for people with stage III tumors are less than 50%. Patients with stage IV bladder cancer are rarely cured.
Bladder cancers may spread into the nearby organs. They may also travel through the pelvic lymph nodes and spread to the liver, lungs, and bones. Additional complications of bladder cancer include:
- Swelling of the ureters (hydronephrosis)
- Urethral stricture
- Urinary incontinence
When to Contact a Medical Professional
Call your health care provider if you have blood in your urine or other symptoms of bladder cancer, including:
- Frequent urination
- Painful urination
- Urgent need to urinate
If you smoke, quit. Smoking can increase your risk of bladder cancer. Avoid exposure to chemicals linked to bladder cancer.
Bajorin D. Tumors of the kidney, bladder, ureters, and renal pelvis. In: Goldman L, Ausiello D, eds. Cecil Medicine. 24th ed. Philadelphia , Pa : Saunders Elsevier; 2011: chap 203.
National Comprehensive Cancer Network. National Comprehensive Cancer Network Clinical Practice Guidelines in Oncology: Bladder Cancer, Including Upper Tract Tumors and Urothelial Carcinoma of the Prostate. 2012.
David C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine; Scott Miller, MD, Urologist in private practice in Atlanta, Georgia. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M. Health Solutions, Ebix, Inc.
The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-
A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited. | <urn:uuid:291dd9b5-4c9b-43ef-a024-f3fec6d281ec> | CC-MAIN-2016-40 | https://www.stlukes-stl.com/health-content/seniors/1/000486.htm | s3://commoncrawl/crawl-data/CC-MAIN-2016-40/segments/1474738663247.66/warc/CC-MAIN-20160924173743-00260-ip-10-143-35-109.ec2.internal.warc.gz | en | 0.931859 | 1,939 | 3.671875 | 4 |
Usually overheads are apportioned or allotted to cost units on an estimated basis. But it is quite natural that the overhead so estimated may be different from the amount of overhead actually incurred.
Hence the question of under or over absorption of overhead arises when there is a difference between the amount of overhead absorbed and the amount of overhead incurred.
Meaning of Under-absorption of overheads
Under-absorption of overheads means that the amount of overheads absorbed in the production is less than the amount of actual overheads-Incurred. For example if the overheads absorbed on a predetermined basis are Rs: 1, 00,000 and the actual overheads incurred are Rs. 1, 20,000, there is under-absorption to the extent of Rs.20, 000.
It represents under stating the costs as the overheads incurred are not fully recovered in the cost of jobs or processes, etc. Under-absorption is also termed as 'under recovery',
Meaning of over-absorption of overheads
Over-absorption of overheads means the excess of overheads absorbed over the actual amount of overheads incurred. In other words when the amount absorbed is more than the expenditure incurred due to expenses being less than the estimates it would mean over-absorption of overheads. Usually over-absorption inflates the cost. Over- absorption is also formed as 'over recovery'.
For example the overheads recovered are Rs.3, 00,000 and the actual production overheads are Rs.2, 75,000 then there will be over-absorption of Rs.25, 000. (Rs.3, 00,000 - Rs.2, 75,000).
Reasons of under / Over-absorption of overheads
The under or over-absorption of overheads may arise due to any one or more of the following reasons:
(i) Wrong estimation of overhead expenses: The actual overhead expenses may be substantially less or more than the estimated amount.
(ii) Wrong estimation of work done: The amount of work done may greatly exceed or may be substantially less than the estimated work. For example if actual work is 8,000 working hours against estimated working hours of 10,000, then the expenses charged to job will be 20% less.
(iii) Error in using method of absorption: Sometimes the method of absorption may not be suitable. If the percentage of direct material method is used, fluctuation in prices of material may lead to under or over-absorption of overheads.
(iv) Seasonal fluctuation in overhead: Due to seasonal nature of work, overhead may fluctuate from one period to another period.
(v) Under or over utilisation of capacity: There may be under or over-absorption of overhead due to under or over utilisation of productive capacity.
(vi) Wrong estimation of output: When the actual output substantially differs from the anticipated output, it leads to under or over-absorption of overheads.
Treatment of under or over-absorption of overheads
The under or over-absorption of overheads may be disposed of by any one of the following three methods:
1st method: Writing off to costing profit and loss account
If the difference between actual overheads and absorbed overheads is small, it is simply transferred to costing profit and loss account.
If however this difference is large the reason should be investigated. When the cause is abnormal the amount of under / over-absorption should be treated as abnormal loss and transferred to costing profit and loss accent.
2nd method: Use of supplementary rate
Under this method, the difference of actual and estimated overheads is charged to three parts, i.e. cost of work-in-progress, cost of finished stock and cost of sales proportionately. This is usually done with the supplementary rate of overheads. The supplementary rate is computed by dividing under/over-absorbed overheads with the actual base.
Difference between actual and absorbed overheads
From the information given above show how do you adjust the difference among work-in-progress, finished stock and cost of sales by way of supplementary rate?
3rd Method: Carry forward to the next year
Sometimes it is recommended that the difference should be carried forward to the next year-with the expectation that in the next year the position will be corrected. But this results in rendering the costing data of both the years misleading. However this method is suitable only in case of new projects which will have more outputs in the next period than in the initial period.
In this method, the amount of under-absorbed overheads? Transferred to the debit of overhead reserve suspense account and the amount of over-absorbed overheads are transferred to its credit side. | <urn:uuid:c5c48b25-1d69-4f7f-b378-4ef1f0f43260> | CC-MAIN-2017-04 | http://www.preservearticles.com/2011092313986/what-is-under-and-over-absorption-of-overheads.html | s3://commoncrawl/crawl-data/CC-MAIN-2017-04/segments/1484560279379.41/warc/CC-MAIN-20170116095119-00495-ip-10-171-10-70.ec2.internal.warc.gz | en | 0.928978 | 983 | 2.921875 | 3 |
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Lesson 12 - Create an image
If you can't find a logo or banner that you like, or simply want to have a unique design, it is really easy to create your own image. The same instructions apply if you wish to create your own Beauty Contest entry, picture for the Art Gallery or any other image. If you are using a computer with Windows on it, you will already have a drawing program called Paint installed. You can open it by clicking on the Start button, then going --> Programs --> Acessories --> Paint. Paint won't give you all the effects that a program like Adobe Photoshop will, but it is easy to use and most computers come with it.
Choose the size of your picture
The tools are pretty obvious: the pencil draws, the paint bucket fills in shapes with colour, the circle tool draws a circle, etc. You can change colours by clicking on the colours at the bottom of the window. If you make a mistake, use the eraser or press the Control and Z buttons to undo a stroke. If you get stuck, click on 'HELP' in the Paint program, you can then search the help files until you find the answer to your question. | <urn:uuid:99272e22-098f-4f72-bd63-155630ab42db> | CC-MAIN-2016-22 | http://www.neopets.com/help/html_12.phtml | s3://commoncrawl/crawl-data/CC-MAIN-2016-22/segments/1464051268601.70/warc/CC-MAIN-20160524005428-00163-ip-10-185-217-139.ec2.internal.warc.gz | en | 0.906934 | 256 | 2.5625 | 3 |
Problematic Internet gaming represents a potential public health concern due to its negative consequences for players and their families. It has been argued that disordered gaming may manifest more readily in vulnerable individuals who lack alternative means of coping. This study investigated Internet gaming disorder (IGD) in relation to coping, including emotion- and problem-focused coping styles. The sample was 823 adolescents (402 males) recruited from secondary schools. Participants completed surveys including the DSM-5 IGD checklist and the Brief COPE. Symptoms of IGD were significantly positively related to denial and behavioural disengagement but were not related to 10 other coping styles. Hours spent gaming and denial coping were the strongest predictors of IGD symptoms. These findings suggest that IGD may co-occur with a tendency toward denial coping, highlighting the significant challenge for practitioners in obtaining reliable assessment by self-report and developing an effective therapeutic alliance in interventions for adolescents.
|Number of pages||12|
|Journal||International Journal of Mental Health and Addiction|
|Publication status||Published - 20 Apr 2017|
- Internet gaming disorder | <urn:uuid:bf92adf7-d125-4946-a69e-fef799049a62> | CC-MAIN-2021-04 | https://researchnow.flinders.edu.au/en/publications/maladaptive-coping-styles-in-adolescents-with-internet-gaming-dis | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703519883.54/warc/CC-MAIN-20210120023125-20210120053125-00299.warc.gz | en | 0.923223 | 220 | 2.71875 | 3 |
Huge Roman auditorium found in England
Published on January 15th, 2013 | by Admin0
The theatre could have housed audiences of up to 12,000 people in 50 rows of seats over an area 65 metres in diameter. The site, which shows activity dating back as far as the bronze age, was probably used for religious festivals in which two nearby bathhouses, also uncovered by Wilkinson’s team, would have played a part.
Wilkinson told industry publication The Stage: “This is important for Roman archaeology because this is the first theatre of its type found in Britain. Therefore it shows that architectural practices in continental Europe at the time did seep over into Britain.”
Story: Matt Trueman, The Guardian | Photo: Kent Archaeological Field School | <urn:uuid:bc1ebc1d-ccd2-49ef-9dbb-a5082bcfe4e7> | CC-MAIN-2016-40 | http://www.ablogabouthistory.com/2013/01/15/huge-roman-auditorium-found-in-england/ | s3://commoncrawl/crawl-data/CC-MAIN-2016-40/segments/1474738660957.45/warc/CC-MAIN-20160924173740-00062-ip-10-143-35-109.ec2.internal.warc.gz | en | 0.978084 | 159 | 2.6875 | 3 |
In China's Sichuan province, near the city of Guangyuan, almost two dozen carefully designed buildings have been erected by Rural Urban Framework, a research and design collaborative based at The University of Hong Kong, as part of reconstruction efforts after the 2008 earthquake there.
The design strategy provides four different types of houses, differing in size, function and their roof sections. These demonstrate new uses of local materials, a green stepped-roof, biogas technologies, and accommodation for pigs and chickens.
The homes are relatively simple: exposed concrete frameworks with brick walls, and windows to help bring in light and cross-ventilation. In addition to the homes, a community centre with a green roof has also been installed. But what's striking here is that the houses are configured and terraced in a way that promotes a more urban feel, reflecting the studio's design response to the Chinese government's plan to urbanize half of the country's 700 million rural citizens by 2030, but in a local context.
Here, in this village, the buildings have been placed closer together to form narrower streets, while sheltered porches encourage residents to sit outside and participate socially with other community members -- arguably a more urban approach. By integrating solutions for increased self-sufficiency and long-term sustainability, the design also interweaves a sense of communal inter-dependence into the overall scheme. As the architects note:
By relating various programs of the village to an ecological cycle, environment responsiveness is heightened, transforming the village into a model for nearby areas. Because the land available for house building is limited, the village combines dense urban living in a rural context.
Ultimately, the studio hopes that this more sustainable approach to rebuilding villages can become a model for others to emulate:
This is an investigation into modern rural livelihood. The importance of the project in this context is to provide an alternative model to the hundreds of thousands of homes already built after the 2008 earthquake. This project provides a viable new alternative based on a better understanding of the limitations of both traditional housing and modern generic housing. With tens of thousands of newly planned villages occurring in China today, the challenge is to plan villages as authentic places whereby the spatial organization and physical expression is derived directly from its relationship to its natural environment.
While some argue that it's a better idea to stop rebuilding in disaster-prone areas, that rational approach glosses over people's understandably sentimental attachment to a particular place and region, and the human spirit's tendency to overcome setbacks, against all the odds. So what's the next best thing? Bake in resilience and disaster-resistance right into the design of our buildings and communities, and to hopefully learn from our mistakes. To see more, visit Rural Urban Framework. | <urn:uuid:b0dbf8e8-f7bc-43cd-a8c8-33ace04a41e0> | CC-MAIN-2019-22 | https://www.treehugger.com/green-architecture/rural-urban-frameworks-post-disaster-housing-rooftop-farms.html | s3://commoncrawl/crawl-data/CC-MAIN-2019-22/segments/1558232258621.77/warc/CC-MAIN-20190526025014-20190526051014-00188.warc.gz | en | 0.953407 | 554 | 2.984375 | 3 |
Scallion, commonly known as spring onion or green onion is a small onion with long leaves. Spring Onion is an essential ingredient of Chinese and Continental dishes. It is one of the common ingredients in stews and stir-fries, as well as pasta, soufflés, fritters, noodles, soup and fried-rice. Its taste is enriching but not overpowering, which is why its green leaves mix well with seafood, carrot, cabbage, green peas, potato, and many other vegetables.
Its uses, however, extend beyond the culinary world. The next time you eat this vegetable at home or in a restaurant, you should definitely eat more of the green leaves of onions. They are full of valuable nutrients. The green onion’s medicinal part is its stem.
Over the centuries, the Chinese have emphasized the importance of green shoots, especially the green onions. This herb is dominant in their food and their daily life and it is no wonder that Chinese people live long and are very healthy. Moreover, in south Asia, we see that many people firmly believe in herbal remedies and anyone with good knowledge of herbs would define the green onion to be an excellent choice.
It works as an expectorant, antipyretic, anti-fungal, and anti-bacterial. It is effective against headaches, colds, indigestion, chills to the stomach, and also for insomnia.
Let us explore some of the most important benefits of green onion.
- It is good for diabetics – It controls blood sugar levels and improves glucose tolerance.
- It helps treat arthritis and asthma – It contains quercetin, which provides anti- inflammatory and anti-histamine benefits.
- It has antibacterial propertie – It is mainly used as a traditional medicine for common cold. The strongest antibacterial effects are found in raw, fresh, recently-chopped onion; onions that have been chopped and then left to sit for 48 hours lose much of their bacteria-fighting powers.
- It is good for cardiovascular health – It normalizes blood pressure and lowers the oxidation of cholesterol.
- It stimulates the respiratory tract and helps in expelling sputum (phlegm).
- It contains essential oils that stimulates the sweat glands and promote sweating.
- It provides relief from digestive discomforts.
- It kills or inhibits fungus infections due to its high content of sulfur.
- It inhibits cancer cell growth especially colon cancer due to its pectin content. Green onion’s anti-colon cancer properties are well known among traditional healers around the world.
- It contains vitamins C and A that boost the immunity and protect the eyes.
- A green onion stalk contains 24 micrograms of vitamin A in the form of provitamin A carotenoid compounds that the body converts to retinol, the active form of the vitamin.
- It helps speed up blood circulation and absorbs vitamin B1. This helps reduce stress and tiredness.
- It contains allicin, which is good for the skin and protects the skin from wrinkling.
Here are some ideas how you can use green onion as a natural remedy
FOR SORE THROAT
Cut the green onion’s white part into pieces. Put it in a cloth bag and steam it for a hot compress. You can also mix the green onion with grated ginger and some salt. Wrap the hot bag in a towel or gauze and place it over the throat, chest, soles, palms, back, and armpits. It lowers the heat, gives relief from pain and promotes perspiration. This method has been used since the ancient times.
FOR SWOLLEN FEET
Boil the whole green onion for a few minutes. Grind it and mix with a little water just enough to make a paste, and then place it to the swollen part of your feet. This simple method has been known and used for hundreds of years.
FOR RUNNY NOSE
Mash the green onion and make wet cotton with its juice. Place the wet cotton to your nose.
Believe it or not, if you cannot sleep well, just place a bundle of green onion beside your pillow. Onions also contain tryptophan — an amino acid which promotes healthy sleep.
Green onion also eliminates unpleasant smells of fish and meat. To store green onion, wrap it in newspapers and place it in the refrigerator. If it has been cut, put it in a poly bag, and place it in the refrigerator. | <urn:uuid:dfd8cccf-ffcd-4171-b388-aa3dad13fc87> | CC-MAIN-2017-26 | https://ehealthyfood.com/do-not-throw-away-the-green-picks-of-spring-onions-these-parts-can-treat-insomnia-coldheadaches-and-much-more/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128319992.22/warc/CC-MAIN-20170623031127-20170623051127-00243.warc.gz | en | 0.93755 | 937 | 2.734375 | 3 |
The earlier you start growing a lean child, the greater the chance you’ll be the parent of a lean adult. You’ve heard that the first three years are “formative years” for intellectual and psychological development. Well, these are also important years for forming healthy eating habits. The nutritional habits acquired by the toddler become her norms. This is when she learns what eating is all about and recognizes “This is how my body is supposed to feel.” If the toddler grows up lean, with a lean set point, the child is more likely to stay lean. Try these seven ways to start your baby off lean.
- Breastfeed. Many experts believe that breastfed infants are less likely to become obese than formula-fed infants, but studies comparing the two groups have not produced clear results, partly because of problems with study design and also because many other factors contribute to obesity. Let’s approach this question from the common sense point of view. It seems to us that a breastfeeding baby is more likely to learn healthy appetite control habits, a major factor in determining leanness or obesity.Breastfeeding leaves the infant in control of the feedings, how much he takes, and with a responsive mother, how often he eats. The bottle-feeding mother can take control of the feeding away from the baby. She counts ounces and watches the clock. A breastfeeding mother is more likely to watch the baby for cues. As she reinforces the baby’s cues, he learns to trust his body’s signals. An interesting study showed that formula-fed infants, if allowed to determine for themselves how much formula to drink, can self-regulate the total daily calories quite well. Six- week-old infants can adjust their formula intake according to their calorie needs. If the experimenter substituted a more dilute, lower calorie formula, the infants drank more, making adjustments for the lower energy levels. With bottlefeeding, maternal control can override the infant’s automatic regulatory ability as mother urges the baby to take “just a little bit more.” Baby comes to expect that “stuffed” feeling after a meal and eventually seeks it out for herself.
A breastfed baby gets custom-calorie milk. The fat content of breastmilk changes during each feeding and also at different periods of the day. At the beginning of a nursing, when a baby is most hungry, she gets a large volume of foremilk, rich in protein and carbohydrates, but low in calories. If the baby is very hungry, he continues sucking and the fat levels in the milk rise (the “hindmilk”), telling the infant that it’s time to slow down because his tummy is getting full. When you watch breastfeeding babies at the end of a feeding, you will notice how they radiate contentment, sucking needs and appetite both completely satisfied. When a breastfeeding baby is thirsty rather than hungry, or just wants to soothe himself, baby sucks in a way that makes the breast deliver only the lower calorie foremilk for a quick pick-me-up or some “calm me down” comfort. A formula-fed baby receives the same kind of formula, regardless of whether he is hungry, thirsty, or just needs to suck for comfort. Responding to the baby or toddler’s different needs for food and comfort is more complicated with bottle-feedings. Allowing a toddler to walk around with a bottle just to “keep him quiet” or offering formula at every peep from an infant could condition the child to connect eating with comforting. Breastfeeding conditions the child to connect comfort with a person. Developmentally these are known as patterns of association, whereby an infant stores in the file library of their developing brain these associations to be replayed later on.
The fat content of mother’s milk changes as baby’s growth decelerates. Breastmilk changes from “whole milk” to “reduced fat” sometime during the second half of the first year, another biological sign that Mother Nature favors leanness. In fact, recent research has shown that breastfed babies, after the first four to six months, are leaner than their formula-fed peers, as they gain proportionally more height than weight. Formula-fed babies tend to get solid foods earlier and gain proportionally more weight than height, suggesting an early tendency away from leanness.
- Delay solids. The longer you wait to start your baby on solid foods, the lower the risk of your baby getting over-fat, especially a baby who neither looks lean nor has lean parents. When you do begin solids, begin with the most nutrient-dense foods, those which pack the most nutrition in the fewest calories, such as vegetables rather than fruit and whole grains over sweets.
- Watch for low-cal cues. It’s easy to interpret every cry as baby needing food, but maybe baby is thirsty, physically uncomfortable, lonesome, or just wants to be held. Especially if you are formula-feeding, sometimes try to pacify your baby by holding or playing with him rather than simply plugging a bottle into the bored baby. If you are still unable to calm baby, try a bit of water or a pacifier, since baby may just be thirsty or in need of sucking.
- Don’t fill your baby with juice. Juices are not nutrient-dense foods. Fruit juices straight out of the carton contain nearly as many calories as the same volume of milk or formula, but are much less nutritious and filling. Babies can consume a much larger quantity of juice than of breastmilk or formula without feeling full. Excess juice can be a subtle cause of infant obesity. Instead of full-strength juice, dilute the juice by at least half with water or if you feel baby is simply thirsty, use juice simply to flavor the water.
- Get baby moving. Most babies when awake are in constant motion anyway, so you don’t have to put your baby on an exercise program. Yet, some mellow babies are content with visual stimulation. They like to lie and look rather than wiggle and crawl. The plumper the baby, the less baby likes to budge, leading to the cycle of inactivity and fatness. Get down on the floor and play with your baby, or put some music on and dance around with your toddler.
- Respect tiny tummies. Babies’ tummies are about the size of their fists, so that small, frequent feedings (the breastfeeding pattern) are more physiologically correct than larger, less frequent feedings (the bottle-feeding pattern). To appreciate this bottle-tummy-size mismatch, compare a full bottle to baby’s fist. You will be less likely to force baby to “finish the bottle.”
- Respect toddler tummies. Just about every day in my pediatric practice, some parent complains, “My toddler is such a picky eater.” Over the years I’ve come to realize that toddlers pick and peck at food because toddlers are made that way. During the first year, babies eat a lot because they grow a lot, tripling their birthweight by one year of age. Yet, the normal toddler may get only one-third heavier between the first and second birthdays. Many toddlers grow proportionally more in height than in weight in the second year, burning off excess baby fat and gradually becoming more lean. If you understand this as a normal stage that most toddlers go through, you will be less obsessed about your toddler’s eating patterns. | <urn:uuid:5ae12ebe-eda6-4dc6-85c4-4c1ee8da0ebd> | CC-MAIN-2020-16 | https://www.askdrsears.com/topics/feeding-eating/feeding-infants-toddlers/obesity/7-ways-trim-baby-fat | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370491998.11/warc/CC-MAIN-20200328134227-20200328164227-00112.warc.gz | en | 0.956335 | 1,583 | 3.1875 | 3 |
Smartphones aren't really phones. They are small personal computers that you can carry around with you. They just happen to also make phone calls – but that's not what most people use them for. Yes, these tiny computers are awesome and useful – but there is a downside. The battery life is terrible. The only way I can make it through a day without an extra charge is to just not use the phone.
Possibly the two things people want in a new phone are better battery life and a better camera. But how could the battery life of a phone get better? There are only a few things that could change. Let me go over the options.
Bigger Batteries —————-
Suppose your phone runs for 5 hours if you are continuously using it. How could you make it run for a longer time? You could put in a bigger capacity battery. Before the iPhone 6, all the previous iPhones had about a 1500 mAh lithium-ion battery. What is "mAh"? This is short for milli-Amp hours. So a 1 mAh battery could produce 1 milliamp of current for 1 hour. Yes, it's a measure of the energy stored in the battery. You can find out exactly how much energy if you know the battery voltage. For the iPhone 5s, it has a 1570 mAh battery with a voltage of 3.8 Volts. If you know the voltage and the current then the power and energy would be:
If I know the current in milliamps and the time in hours, I can use this to get the following expression for the energy in a battery (in Joules). Here is how you would do that calculation for the energy in the iPhone 5s battery.
Ok, that seems like a large amount of energy but maybe it's not enough (well, it's not enough for me). What if you put a bigger battery in the phone? Wouldn't a 3,000 mAh battery last about twice as long? Yes, I think it probably would. However, there's a problem. If you use the same kind of battery it would be about twice as large and twice as heavy. It might not be exactly twice the size since a larger battery can have a smaller percent of size devoted to the outer cover and other required components – but you get the idea.
There is one way to deal with a bigger battery that doesn't make everyone hate the phone – make a bigger phone. If you have a larger phone, some things don't change size – like the processor and the camera. Sure, the screen gets bigger (and uses more energy) but you can still put a larger battery in there. Look at the iPads. They are much larger than an iPhone and they seem to have fairly decent battery life. Maybe the iPhone 6 Plus will have super awesome battery life (Apple claims it will be better). Just to be safe, Apple should send me one so I can test it.
Higher Battery Energy Density —————————–
Just about all phones use lithium-ion battery. These have about 4.32 MJ/L (mega Joules per liter). Yes, energy density is the energy stored per unit volume. I'm not sure why, but it seems that a common symbol for energy density is u and is defined as:
It's just like mass density except that it's for energy. There is also the specific energy. This tells you the energy per unit mass – but I'm not too concerned about the mass of my phone (but volume is important).
Where could you find the energy densities for different storage solutions? Of course Wikipedia has you covered. Here are some interesting energy densities:
- Gasoline = 32.4 MJ/L
- Lithium-ion = 0.9-2.63 MJ/L
- Lead Acid Battery = 0.34 MJ/L
- Sandwich = 10.13 MJ/L (whoever added this to the Wikipedia page is a genius)
- Antimatter = 9.266 x 10104 MJ/L
If you want to keep your phone battery the same size but increase the energy storage, you will need to find something with a higher energy density. Right now, Lithium-ion is the best we can do for a battery. It seems safe to bet that in the near future humans could find something in the 5 MJ/L range for a battery, but that will still just bump the battery life up by a factor of 2. Twice the battery life would be good, but I would like something even more impressive.
A phone that runs on sandwiches would last about 5 times as long as a Lithium-ion powered phone. Of course you would have a tiny little sandwich in your phone and you would need a tiny little stomach to go with it. On the downside, you would have to take your phone to the bathroom at least once a day or deal with it pooping in your pocket (that would be awkward). Oh, don't forget to feed your phone. It would probably take less time to feed a phone than it would to recharge a battery.
What about an antimatter powered phone? If you had the same size antimatter battery as in your current phone, it would last about 10100 years. Just for comparison, the Universe is most likely 14 billion (14 x 109) years old. Now, don't get all excited. There is still the problem of taking antimatter annihilation energy and turning it into electricity to run your phone. It would either require much more space or the radiation might kill you. Still, the phone should at least run until Apple announces the iPhone 22sd Plus in the year 2034.
More Efficient Phones ———————
What if you keep the phone the same size with the same battery? Can you still make the phone last longer? Yes. You could make a phone that uses less energy. Maybe the display is more efficient or maybe the processor is better – but either way if a phone uses less energy it will last longer. I think this is essentially what has happened with some of the newer laptops that have a 10 hour battery life. The batteries in these laptops aren't really that much bigger but the processors are more efficient.
Recharging While You Go ———————–
What if the phone was recharging all the time while you were using it? Of course you would need some type of external power source – but maybe that would work. Here are some options.
Recharging by Typing. What if each time you pushed on the phone to type, it turned that into energy that charged the phone? It seems like a great idea, but I looked at this before – it wouldn't work. You just don't get enough energy from each "push" to make this method work.
Solar Charging. If your phone had a solar panel all over the case, it could charge from the sunlight. In a previous post, I looked at the "best case" for solar charging. If you left the phone in direct sunlight (and facing the Sun), you could charge it in 4 hours. That's the best case. Realistically, this could extend the battery life a little bit.
Charging with Sound. Think of sound waves as oscillations in air pressure (since that's what they actually are). These changes in air pressure could push on the phone in a very similar way that your finger pushes on the phone while typing. Are you surprised that I already looked at this charging method? The best case scenario for charging by sound would take over 100 days to charge a phone using conversation level noise. Unless you plan on living at a construction site or at a rock concert, this method is useless.
Kinetic Charging. There are some mechanical watches that don't need to be powered through winding. Instead there is a mass on a spring inside the watch. Just through the process of wearing the watch, this mass-spring gets moved around to store energy in the watch. You could do something similar for electric watches. A magnet moving through a coil of wire can also generate an electric current. Could this work in a phone? I'm going to say "no." I looked at this same idea for smart watches and it's just not going to produce enough energy to make a difference.
Wireless Charging. Wireless charging is already "a thing." In fact, the Apple Watch will use wireless charging. It sounds cool, but it's not going to be that helpful for smartphones. I have a nice summary of the physics involved in wireless charging (inductive charging) – but the key point is that you have to have the device and the charger close to each other. It's not a long range thing. Wireless charging could make a big impact though. Since it means you don't need a charging cable, you could have ubiquitous charging. You can put your phone down on the table or in your car and BOOM – it's charging. That would be nice.
The Future of Phone Batteries —————————–
In the end, I think the best solution is a mixture. If we can make higher energy density batteries (which we can) and we can make more efficient processor (which we can), the combination of these two should make a phone that at leasts last through the day. I welcome that phone. | <urn:uuid:af1ac72e-22a8-4c4d-a7c9-c6dccc11b5a3> | CC-MAIN-2019-51 | https://www.wired.com/2014/09/can-increase-smart-phone-battery-life/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575540519149.79/warc/CC-MAIN-20191209145254-20191209173254-00462.warc.gz | en | 0.969931 | 1,907 | 2.75 | 3 |
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indirect object pronouns exercises direct worksheet with related post intro spanish worksheets. | <urn:uuid:f58c7dc7-54f9-478f-a0b8-f89aec9e97cd> | CC-MAIN-2019-26 | http://mdepot.info/intro-to-spanish-worksheets/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-26/segments/1560627998339.2/warc/CC-MAIN-20190617002911-20190617024911-00139.warc.gz | en | 0.786763 | 641 | 3.671875 | 4 |
The Olympic Games
The first Olympic Games took place over 3,000 years ago in Greece. The Greeks believed that they honored the Gods by using and displaying their athletic abilities. Every four years a month-long festival was held in a large city. These celebrations were so important that during the month of the festival all fighting among the people stopped.
The festival that our modern Olympic Games were patterned after was held at the foot of Mount Olympus, the peak of which was believed to be the home of the Gods. This festival was one of the largest and most important to the Greeks because of its location and religious purpose. To show further honor to the Gods, the Greeks built a temple and a very large stadium in which to hold the Games.
During the early Games, the events included only a few foot races. As time went on, more were added. This growth continued in events as well as participants. At first, only male Greek citizens could compete. Later it was opened to women and foreigners as well. Pageants, parades, feasts, and religious rituals were added to the Games.
The Roman Empire conquered Greece around 100 BCE. As a result, there was an Olympic decline for several years. The festival lost its religious significance as money became the center of the Games. In 393 CE, the Roman emperor declared an end to the Olympics because of its contradiction with Christianity.
In 1889, the idea of the Olympic Games returned. A French educator named Baron Pierre de Coubertin felt that by encouraging athletics for the youth, people of the world would come to have a better understanding of one another. This in turn would promote peace. In June of 1894, a group of representatives from twelve countries met and formed the International Olympic Committee (the IOC).
The IOC decided to organize an international sports competition, much like those Games of ancient Greece. It would take place very four years in different cities around the world. The first modern Olympic Games were held in Athens, Greece in 1896. Two hundred eighty-five people from thirteen countries participated. Since then, the games have been held every four years with the exception of the years during the World Wars (1916, 1940, and 1944).
These first Games consisted of only summer sports. Winter sports were not included until 1908 when ice skating was a first-time event. Both ice skating and hockey were part of the 1920 Games.
People enjoyed these winter events so much that it was deemed worthy to organize a separate Olympics for winter sports. In 1924, the first Winter Games were held in France, where three hundred athletes were represented from sixteen nations.
The modern Olympics represent an international sporting friendship. This is seen in the symbolic element of the five interlocking circles which represent the five continents. The colors used on the flag are found at least once in all nations’ flags as well. The heart of the Olympic Games if the uniting of countries in friendship to celebrate and honor the finest Olympians from each country. | <urn:uuid:f43477cc-9485-4a8e-b83b-8b09686fe4a7> | CC-MAIN-2020-24 | https://www.readingskills4today.com/theolympicgames | s3://commoncrawl/crawl-data/CC-MAIN-2020-24/segments/1590347426956.82/warc/CC-MAIN-20200602224517-20200603014517-00321.warc.gz | en | 0.979277 | 605 | 3.453125 | 3 |
1. Being six more than fifty.
4. Of or pertaining to Sabah or its people.
11. South African term for `boss'.
15. A former agency (from 1946 to 1974) that was responsible for research into atomic energy and its peacetime uses in the United States.
16. Genus of beetles whose grubs feed mainly on roots of plants.
17. Primitive chlorophyll-containing mainly aquatic eukaryotic organisms lacking true stems and roots and leaves.
18. Any of various types of fold formed by doubling fabric back upon itself and then pressing or stitching into shape.
20. A chisel of tempered steel with a sharp point.
21. South American armadillo with three bands of bony plates.
22. A genus of Ploceidae.
23. An awl for making small holes for brads or small screws.
25. Informal terms for a mother.
26. A blue dye obtained from plants or made synthetically.
28. Small deciduous Asiatic tree bearing large red or orange edible astringent fruit.
30. A crystalline amino acid that occurs in many proteins.
33. A state in the Rocky Mountains.
34. The 17th letter of the Greek alphabet.
36. A person of Polish descent.
40. Water frozen in the solid state.
41. Battle in which the ruler of Afghanistan defeated the Mahrattas in 1761.
45. A public promotion of some product or service.
46. Any of various long-legged carrion-eating hawks of South and Central America.
49. Lacking in strength or firmness or resilience.
52. Having accompaniment or companions or escort.
53. An ancient jar with two handles and a narrow neck.
54. A chronic inflammatory collagen disease affecting connective tissue (skin or joints).
55. Of or related to the genital and urinary organs or their functions.
56. In an unfortunate way.
58. A large genus of dicotyledonous trees and shrubs of the family Aquifoliaceae that have small flowers and berries (including hollies).
60. The azimuth of a celestial body is the angle between the vertical plane containing it and the plane of the meridian.
62. Dearly loved.
67. Pasture grass of plains of South America and western North America.
70. A white linen liturgical vestment with sleeves.
73. Cubes of meat marinated and cooked on a skewer usually with vegetables.
74. East Indian tree bearing a profusion of intense vermilion velvet-textured blooms and yielding a yellow dye.
75. Vibrate, as of a swing before it comes to a total rest.
77. The basic unit of money in Iran.
78. (Irish) Mother of the ancient Irish gods.
79. A very attractive or seductive looking woman.
80. A river in north central Switzerland that runs northeast into the Rhine.
1. An inhabitant of Lappland.
2. A sails-shaped constellation in the southern hemisphere near Carina.
3. Made agreeably cold (especially by ice).
4. Extremely evil or cruel.
5. An associate degree in nursing.
6. Make a mess of, destroy or ruin.
7. An Asian river between China and Russia.
8. (Japan) Ritual suicide by self-disembowelment on a sword.
9. Surveying instrument consisting of the upper movable part of a theodolite including the telescope and its attachments.
10. Indian religious leader who founded Sikhism (1469-1538).
11. Any of numerous local fertility and nature deities worshipped by ancient Semitic peoples.
12. Any high mountain.
13. Small terrestrial lizard of warm regions of the Old World.
14. Any of various thermoplastic resins used to make things.
19. A city in southern Turkey on the Seyhan River.
24. The act of tapping a telephone or telegraph line to get information.
27. A block of absorbent material saturated with ink.
29. Hawaiian dish of taro root pounded to a paste and often allowed to ferment.
31. Discover the location of.
32. Very attentive or observant.
35. The unit of frequency.
37. Very lively and profitable.
38. The basic unit of money in Zaire.
39. Large antelope with lightly spiraled horns of desert regions of North Africa.
42. (Greek mythology) Greek god of war.
43. A quantity of no importance.
44. A territory in southwestern Germany formerly ruled by the counts palatine.
47. A high wave (often dangerous) caused by tidal flow (as by colliding tidal currents or in a narrow estuary).
48. King of Denmark and Norway who forced Edmund II to divide England with him.
50. (Greek mythology) Fire-breathing she-monster with a lion's head and a goat's body and a serpent's tail.
51. A republic in northwestern South America.
57. A native of ancient Troy.
59. A coffee cake flavored with orange rind and raisins and almonds.
61. Irritate or vex.
63. A feeling of strong eagerness (usually in favor of a person or cause).
64. A native or inhabitant of Great Britain.
65. Fast-growing herbaceous evergreen tree of South America having a broad trunk with high water content and dark green oval leaves.
66. Earn on some commercial or business transaction.
68. A flat-bottomed volcanic crater that was formed by an explosion.
69. (usually followed by `to') Having the necessary means or skill or know-how or authority to do something.
71. Thickening of tissue in the motor tracts of the lateral columns and anterior horns of the spinal cord.
72. Goddess of criminal rashness and its punishment.
76. A trivalent metallic element of the rare earth group. | <urn:uuid:05c37458-a21a-4e1d-a48b-ec5329730e3f> | CC-MAIN-2014-42 | http://www.crosswordpuzzlegames.com/puzzles/gm_312.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-42/segments/1414637900397.29/warc/CC-MAIN-20141030025820-00015-ip-10-16-133-185.ec2.internal.warc.gz | en | 0.897982 | 1,287 | 2.890625 | 3 |
Before ink cartridges came along, it wasn't that long ago that ball point pens were high-tech. Before that, there was the fountain pen, and before that the ink pen and quill. True ink could be very expensive so many pioneers had to make their own. Inks were made at home from many different ingredients depending on what color was needed or wanted.
Homemade Ink from Berries
According to different sources, they used berries, powdered roots, nuts, and even chimney soot. Here is a simple recipe for making a good quality ink from berries. The final color of your ink will depend on what kind of berries you chose to use.
1/2 cup of ripe berries (blueberries, cherries, blackberries, strawberries, elderberries, raspberries, etc.
1/2 teaspoon vinegar
1/2 teaspoon salt
measuring cups and spoon
baby food jar
1. Fill the strainer with the berries and hold it over a bowl.
2. Using the rounded back of a wooden spoon, crush the berries against the strainer so that the berry juice strains into the bowl.
3. Keep adding berries until most of their juice has been strained out and only pulp remains.
4. Add the salt and vinegar to the berry juice. The vinegar helps the ink to retain its color and the salt keeps it from getting moldy.
5. If the berry ink is too thick, a tablespoon of water.
6. Store in baby food jar.
7. Only make a small amount of berry ink at a time and when not in use, keep it tightly covered.
The famous daily shows you important history that happened on this day. | <urn:uuid:d5c36b44-35f8-4afb-b8e3-bf86a22e50f4> | CC-MAIN-2014-49 | http://www.easyfunschool.com/article1337.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-49/segments/1416405325961.18/warc/CC-MAIN-20141119135525-00216-ip-10-235-23-156.ec2.internal.warc.gz | en | 0.952981 | 352 | 2.78125 | 3 |
In this webinar, experts discuss barriers immigrant and LEP individuals face in accessing the WIA system, how a revitalized WIA could address these barriers, and the extent to which the current Senate Health, Education, Labor, and Pensions (HELP) Committee's WIA reauthorization proposal addresses these barriers.
In this video, Michael Fix and Margie McHugh examine key indicators of ELL students' performance on standardized tests, among other topics.
This report describes the range of policies available to improve immigrants’ economic integration through language acquisition, especially those focused on getting immigrants into jobs or moving into higher-paying jobs. It assesses promising models and practices from Europe and North America.
This report explores the migration patterns and demographics of Black African immigrants in the United States, examining their admission channels, human-capital characteristics, and labor market performance. The authors also provide an analysis of these immigrants' integration prospects.
Immigration is a prominent part of the United States’ DNA, despite concerns about immigrants’ ability to integrate. An examination of recent immigrant inflows shows newcomers to the United States are integrating well, based on language proficiency, socioeconomic attainment, political participation, residential locale, and social interaction indicators.
This report provides an overview of several commonly used translation and interpretation technologies. It aims to assist language access practitioners in understanding and identifying which systems would best meet their agency’s language access needs.
The enactment of President Clinton’s Limited English Proficiency (LEP) Executive Order, issued in 2000, triggered a proliferation of efforts to provide services to individuals who cannot speak, understand, read, or write English fluently. With increased service provision, state and local government agencies have expressed a strong and growing interest in assuring the quality and cost-effectiveness of language access services. This paper attempts to catalog and describe some of those tools and practices.
The discussion guide offers a brief demographic and statistical profile of the immigrant student population in the United States, with comparison points drawn to Germany, sketches the broad policy implications of the demographic data, and provides a set of policy and practice issues in immigrant education and integration to facilitate a Roundtable inquiry in two areas: early childhood care and education, and secondary education. | <urn:uuid:fbe5c0c5-6858-4f09-9f2e-297c018658dd> | CC-MAIN-2014-52 | http://www.migrationpolicy.org/topics/adult-education-language-learning?field_region_tid=All&field_authors_nid=All&page=4&qt-recent_program_activities_more=1 | s3://commoncrawl/crawl-data/CC-MAIN-2014-52/segments/1418802765002.8/warc/CC-MAIN-20141217075245-00166-ip-10-231-17-201.ec2.internal.warc.gz | en | 0.923194 | 457 | 2.53125 | 3 |
In December 2015, the world agreed to the Paris Accord; to slash greenhouse gas emissions to hold global average temperature increase to 1.5 degrees C (over what it was before the Industrial Revolution), and, if we miss that target, to as far below 2 degrees as possible.
The International Energy Agency (IEA) is not an environmental agency. It advises governments about demand and supply of energy. Since 2012, IEA has warned that to avoid going over 2 degrees C, two-thirds of all known reserves of fossil fuels must stay in the ground until 2050.
But that was to stay at 2 degrees. We have made a commitment to hold at 1.5 degrees. That half a degree is the difference between low-lying island states surviving, or Arctic ice remaining over the North Pole in summer, or increasing the risk of losing the Western Antarctic Ice Sheet or Greenland ice sheet (either one of which implies an eight-metre sea level rise.)
It is hard to get a fix on our carbon budget. One problem is that dangerous levels of climate change are exacerbated by positive feedback loops — changes that release more greenhouse gases from nature due to warming driven by humans. So forest fires, melting permafrost and loss of ice drive up the warming that itself speeds up the warming.
A group of European and Canadian scientists published their best estimates of our carbon budget in 2016 in Nature Climate Change. Their study set the carbon budget for global emissions from 2015 to forever at no more than 590 billion tons. That’s all we can emit.
Canada has yet to adopt a target consistent with 1.5 degrees or even 2 degrees. Canada’s target remains the same one set by Harper in May 2015 — seven months before the negotiations in Paris.
In 2016, globally we emitted 49.3 billion tons, so now our global carbon budget is down to 540 billion tons. Do the math. At current emission rates, if we want to avoid disaster, we have approximately eleven years before we blow through the global carbon budget.
These are lines we cannot cross if we want to hold on to a functioning human civilization — not a collection of failed states, desperate environmental refugees and collapsing food systems.
So where is Canada in this? Canada’s climate target — 30 per cent below 2005 levels by 2030 — is described as our Paris target in national media and by the Trudeau cabinet. The problem is it is not our Paris target. Canada has yet to adopt a target consistent with 1.5 degrees or even 2 degrees. Canada’s target remains the same one set by Harper in May 2015 — seven months before the negotiations in Paris. The Harper target equates to 2030 emissions of 517 million tons (or megatonnes).
Unfortunately, we are currently on track to miss the Harper target by 187 million tons.
So where is there room for a pipeline? Alberta Premier Rachel Notley has committed to capping oilsands emissions at 100 megatonnes/year. Current emissions are less than the cap — approximately 70 megatonnes/year. So Kinder Morgan’s emissions don’t even fit into a plan to meet Harper’s emissions targets.
As Jeffrey Sachs wrote in the Globe and Mail earlier this month: “The truth is that Alberta oilsands have absolutely no place in a climate-safe world. Investing in them is almost surely to be investing in a future bankruptcy.”
What about the constant claim that our economy depends on the oilsands?
Even at the height of oilsands growth when oil sold for more than $100/barrel, oilsands amounted to less than three per cent of national GDP. We can plan our way to a transition away from fossil fuels, and still help the Alberta economy.
Alberta’s greenhouse gas emissions from coal-fired electricity are roughly the same as from the oilsands. While Alberta has promised to end coal-fired electricity by 2030, and is building 5,000 megawatts of renewable energy capacity, it will also allow some of those coal units to convert to using inefficient fracked natural gas. Instead, we should invest in an enhanced east-west electricity grid and bring in renewables from neighbouring provinces, while Alberta takes advantage of its huge potential in solar and wind.
Instead of bailing out an American company, let’s put federal support behind building upgraders and refineries in Alberta — in exchange for which Alberta agrees to reduce greenhouse gas emissions from the oilsands to 35 megatonnes by 2050.
But that still leaves the oilsands, which can’t be allowed to expand emissions by 30 per cent. Here’s a solution: cap the oilsands at 70 megatonnnes/year and create jobs in Alberta by providing federal assistance to build upgraders and refineries.
Yes, those will inevitably include greenhouse gas emissions, but far fewer than shipping solid bitumen overseas to refining elsewhere. This path means we ensure we are producing bitumen on a declining basis, but upgrading and refining in Alberta and keeping those jobs here.
Canada has been losing refinery jobs for decades. That’s why the major oilsands unions, like Unifor, oppose Kinder Morgan’s Trans Mountain pipeline. In the 1970s, Canada had 40 refineries. Now we have 16 and buy our gas, diesel and propane from refineries in the U.S. at higher prices.
We import approximately 700,000 barrels of foreign crude per day to Eastern Canada. Kinder Morgan’s pipeline expansion will increase exports by 590,000 barrels per day. Why not stop imports, process bitumen in Alberta and sell it across Canada?
The answer comes readily. Big Oil has decreed that Canada provide raw resources for export, not value added.
But what if we took a page from Peter Lougheed’s book? His first rule for resource development was “think like an owner.” Instead of bailing out an American company, let’s put federal support behind building upgraders and refineries in Alberta — in exchange for which Alberta agrees to reduce greenhouse gas emissions from the oilsands to 35 megatonnes by 2050. We would end up with more jobs and a less volatile economy. There will also be lots of jobs in trying to clean up the tailings ponds and despoiled landscape of the Athabasca. Polluter pays.
That is the kind of bargain that makes sense. With this plan, you could say “the economy and the environment go hand in hand” without having to suspend disbelief.
As published in The Narwhal on April 25, 2018, written by Elizabeth May.
This article is being shared to confirm the long-held Green Party of Canada position regarding Canadian fossil fuel industries, which will be further detailed in the Green Party of Canada official platform. | <urn:uuid:f607f7f3-7676-4866-ac85-f97eec44a62c> | CC-MAIN-2019-43 | http://elizabethmaymp.ca/publications/2019/05/29/an-oilsands-bargain-that-actually-makes-sense/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986657586.16/warc/CC-MAIN-20191015055525-20191015083025-00171.warc.gz | en | 0.935573 | 1,400 | 3.234375 | 3 |
Next time you successfully fight off a nasty infection, give thanks to the Great Barrier Reef.
A dramatic discovery by an Australian team of scientists has revealed that the ability of humans to resist bacterial diseases may go as far back in our ancestry as corals.
Researchers at the ARC Centre of Excellence for Coral Reef Studies (CoECRS) have found three genes in Acropora (staghorn) corals which show a very fast, strong immune response to the presence of bacteria – and the same genes also occur in mammals, including people.
“It’s early days, but it certainly looks as if key aspects of our ability to resist bacteria are extremely ancient and may have been pioneered by the ancestor of corals – and then passed down to humans in our evolutionary lineage,” explains team leader Professor David Miller of CoECRS and James Cook University.
“Corals are constantly attacked by bacteria in their natural environment, and so have perfected very efficient defences against them,” he says. “These defences apparently work well enough to be preserved in mammals like us, and possibly in plants too. Certain animals in between us and coral, like roundworms and flies, seem to have lost these genes, but our line appears to have retained them.”
The genes belong to a family known as the GiMAPs and have been associated with anti-bacterial immunity in mammals, including humans.
The team made its discovery by challenging living colonies of Acropora with certain chemicals commonly found in the coats of bacteria, and studying which genes reacted across virtually its entire genome of 20,000-plus genes.
“We were quite surprised at how rapidly and strongly these three genes in particular reacted to the presence of bacterial proteins,” Prof. Miller says. “It was spectacular.”
The main goal of the research is to better understand the mechanisms by which corals resist attack by bacteria and viruses – an urgent task in view of a massive upsurge in coral diseases around the world, which researchers attribute to the impact of human activity on the oceans and on coral reefs themselves.
“By better understanding the basis of coral immunity we may first be able to understand what is causing this pandemic of coral diseases and how human activity is connected to it.
“And second, this may lead us to better ways of managing our reefs that reduce the impact of disease, and give corals a better chance of survival during a period of major climatic and environmental change,” he says.
Prof. Miller has also been involved with an international team in a second, equally important discovery – helping for the first time to clarify the molecular process by which corals form their calcium-rich skeletons.
“With the world’s oceans becoming more acidic due to man-made carbon dioxide emissions, the whole basis by which corals and other marine organisms form their skeletons and shells – known as calcification – is under threat.
“Many marine scientists fear that if the oceans become more acidic as we redouble fossil fuel use, many of these lifeforms will not be able to cope – and our coral reefs could literally dissolve before our very eyes,” he explains.
“Understanding how coral forms its skeleton at the molecular level is part of the basic science required to properly understand what is going on in the world’s coral reefs, and to predict the outcome with some certainty. At the moment, while we fear acidification will be damaging for corals, we don’t know how bad – whether it will affect all corals equally, whether it will inflict extensive damage, or will wipe them out completely.”
Prof Miller says that the most important implication of ongoing work which builds on the published study is that, while corals can to some extent cope with ocean acidification on its own, the combination of increasing temperature and acidity are much more damaging. “This is significant, because climate change will result in just those conditions that are most harmful to skeleton formation and maintenance,” he says.
“Corals have been around for a long time, and over hundreds of millions of years the coral lineage has survived previous periods of ocean acidification. However, modern coral reefs are fragile things, and reefs as we know them may not exist in the later part of this century if we do not deal immediately with global CO2 emissions”. | <urn:uuid:e926b6da-3067-40b9-be6d-77e2a3790144> | CC-MAIN-2014-42 | http://www.technology.org/2013/07/02/how-coral-cures-your-ills/ | s3://commoncrawl/crawl-data/CC-MAIN-2014-42/segments/1414119660038.53/warc/CC-MAIN-20141024030100-00253-ip-10-16-133-185.ec2.internal.warc.gz | en | 0.966529 | 904 | 3.71875 | 4 |
Going by the popularity of PHP it is pretty evident that there has to be certain reasons why PHP so popular. Some of the points which make the PHP very popular are the following:
- PHP is very widely used, which means that if you run into trouble, there is a lot of help available.
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- PHP can be used on various operating systems, for example, Windows, Linux, macOS.
- PHP is a fast programming language which means that the programs you write in the language run pretty fast and are you to serve more customers.
- PHP supports almost every single database on earth. Ranging from SQL databases such as MySQL, PostgreSQL, Oracle, Microsoft SQL Server and noSQL databases such as Redis and MongoDB.
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In addition to the social benefits, PHP is a very capable language in terms of what it can do!
Capabilities of PHP 7
- PHP can generate dynamic web content.
- PHP can also create, open, read, write, delete and close files on the server.
- PHP can collect form data from browser and send it to server.
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- PHP can perform the CRUD operations on the database using the right adapter or BDO.
- PSP can be used with a lot of different web servers for example, Apache, nginx (pronounced engine X) and Microsoft IIS.
- Various utilities such as getting the data from the browser, handling secure websites via HTTPS, encrypting and decrypting date on the fly etc. are built right into the language.
- PHP can also be used for raw socket connections as well as web socket connections. | <urn:uuid:547bb112-bc27-46c8-80d9-f0c1902c1ebb> | CC-MAIN-2019-43 | https://vaibhavkaushal.com/php7/advantages-of-php | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570986659097.10/warc/CC-MAIN-20191015131723-20191015155223-00285.warc.gz | en | 0.913556 | 391 | 2.5625 | 3 |
September 8, 2009
UPTON, NY — A brain-imaging study conducted at the U.S. Department of Energy’s (DOE) Brookhaven National Laboratory provides the first definitive evidence that patients suffering from attention deficit hyperactivity disorder (ADHD) have lower-than-normal levels of certain proteins essential for experiencing reward and motivation.
“These deficits in the brain’s reward system may help explain clinical symptoms of ADHD, including inattention and reduced motivation, as well as the propensity for complications such as drug abuse and obesity among ADHD patients,” said lead author Nora Volkow, Director of the National Institute on Drug Abuse and a long-time collaborator on neuroimaging research at Brookhaven Lab.
The study, published in the September 9, 2009, issue of the Journal of the American Medical Association, also has important implications for treatment. “Finding ways to address the underlying reward-system deficit could improve the direct clinical outcome of ADHD, and potentially reduce the likelihood of other negative consequences of this condition,” said study co-author Gene-Jack Wang, chair of Brookhaven’s medical department.
Highlights on these brain scans show regions where dopamine measures were lower in participants with ADHD than in controls. The A series shows findings for dopamine receptors; the B series shows findings for dopamine transporters. Both show decreases of dopamine markers in the dopamine reward pathway in ADHD subjects.
Prior to this study, it was not clear whether people with ADHD had abnormalities in the brain’s dopamine-mediated motivation/reward system. Previous studies were relatively small and may have been complicated by the fact that some ADHD patients had undergone treatments, or had a history of drug abuse or other conditions that can affect the dopamine system.
To strengthen the statistics and control for these factors, the current study looked at 53 adult ADHD patients who had never received treatment and 44 healthy control subjects — all of whom had been carefully screened to eliminate potentially confounding variables.
The scientists used positron emission tomography (PET) to measure two markers of the dopamine system — dopamine receptors, to which the chemical messenger binds to propagate the “reward” signal, and dopamine transporters, which take up and recycle excess dopamine after the signal is sent.
Lying in a PET scanner, each patient was injected with a minute amount of a “radiotracer” compound — a chemical labeled with a radioactive form of carbon and designed to bind specifically to one of the targets. Different tracers were used for each target, and patients were scanned for each at separate times. By detecting the signal from the radiotracers, the PET machine can measure the receptor and transporter locations and concentrations in various parts of the brain.
The results clearly showed that, relative to the healthy control subjects, the ADHD patients had lower levels of dopamine receptors and transporters in the accumbens and midbrain — two key regions of the brain directly involved in processing motivation and reward. In addition, the measurements of dopamine markers correlated with measures of behavior and clinical observations of ADHD symptoms, such as reduced levels of attention as measured by standard psychological tests.
“Our findings imply that these deficits in the dopamine reward pathway play a role in the symptoms of inattention in ADHD and could underlie these patients’ abnormal responses to reward,” Volkow said.
“This pathway plays a key role in reinforcement, motivation, and in learning how to associate various stimuli with rewards,” she continued. “Its involvement in ADHD supports the use of interventions to enhance the appeal and relevance of school and work tasks to improve performance.
“Our results also support the continued use of stimulant medications — the most common pharmacological treatment for ADHD — which have been shown to increase attention to cognitive tasks by elevating brain dopamine,” she said.
The findings may also help explain why ADHD patients are more likely than control subjects to develop drug-abuse disorders and conditions such as obesity.
Said Wang: “Other studies from our group suggest that patients who abuse drugs or overeat may be unconsciously attempting to compensate for a deficient reward system by boosting their dopamine levels. Understanding how deficits in the dopamine system contribute to ADHD and finding ways to improve the functioning of the reward system could help mitigate these troubling consequences in the ADHD patient population.”
This research was supported by the National Institute on Alcohol Abuse and Alcoholism Intramural Research Program and by the National Institute on Mental Health. The Office of Biological and Environmental Research within DOE’s Office of Science provides infrastructure support for the radiotracer chemistry and imaging facilities at Brookhaven Lab. Brain-imaging techniques such as PET are a direct outgrowth of DOE’s long-standing investment in basic research in chemistry, physics, and nuclear medicine.
2009-998 | Media & Communications Office | <urn:uuid:6e3aebc5-6305-47ee-82c0-add1e2d47755> | CC-MAIN-2015-40 | https://www.bnl.gov/newsroom/news.php?a=1998 | s3://commoncrawl/crawl-data/CC-MAIN-2015-40/segments/1443738095178.99/warc/CC-MAIN-20151001222135-00220-ip-10-137-6-227.ec2.internal.warc.gz | en | 0.945354 | 999 | 2.609375 | 3 |
Title: Native fish conservation areas: a vision for large-scale conservation of native fish communities
Author: Williams, Jack E.; Williams, Richard N.; Thurow, Russell F.; Elwell, Leah; Philipp, David P.; Harris, Fred A.; Kershner, Jeffrey L.; Martinez, Patrick J.; Miller, Dirk; Reeves, Gordon H.; Frissell, Christopher A.; Sedell, James R.;
Source: Fisheries. 36(6): 267-277
Publication Series: Scientific Journal (JRNL)
Description: The status of freshwater fishes continues to decline despite substantial conservation efforts to reverse this trend and recover threatened and endangered aquatic species. Lack of success is partially due to working at smaller spatial scales and focusing on habitats and species that are already degraded. Protecting entire watersheds and aquatic communities, which we term "native fish conservation areas" (NFCAs), would complement existing conservation efforts by protecting intact aquatic communities while allowing compatible uses. Four critical elements need to be met within a NFCA: (1) maintain processes that create habitat complexity, diversity, and connectivity; (2) nurture all of the life history stages of the fishes being protected; (3) include a large enough watershed to provide long-term persistence of native fish populations; and (4) provide management that is sustainable over time. We describe how a network of protected watersheds could be created that would anchor aquatic conservation needs in river basins across the country.
Keywords: native fish conservation areas, NFCAs, freshwater fishes, aquatic biodiversity
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Williams, Jack E.; Williams, Richard N.; Thurow, Russell F.; Elwell, Leah; Philipp, David P.; Harris, Fred A.; Kershner, Jeffrey L.; Martinez, Patrick J.; Miller, Dirk; Reeves, Gordon H.; Frissell, Christopher A.; Sedell, James R. 2011. Native fish conservation areas: a vision for large-scale conservation of native fish communities. Fisheries. 36(6): 267-277.
Get the latest version of the Adobe Acrobat reader or Acrobat Reader for Windows with Search and Accessibility | <urn:uuid:006b50cc-3a23-4f32-acc0-c4a16428e5bd> | CC-MAIN-2016-18 | http://www.treesearch.fs.fed.us/pubs/38415 | s3://commoncrawl/crawl-data/CC-MAIN-2016-18/segments/1461861718132.40/warc/CC-MAIN-20160428164158-00061-ip-10-239-7-51.ec2.internal.warc.gz | en | 0.836385 | 490 | 2.84375 | 3 |
|THE Constitution of the cathedral of Caithness.|
The constitution of the cathedral of Caithness at Dornoch was modelled, like that of Moray and Glasgow, on the cathedral of Lincoln. Bishop Bricius of Moray had obtained an account of the constitution of Lincoln cathedral in 1212 (Reg. Moraviensis), on which the cathedral of Moray was modelled. Bishop Gilbert's connection with Moray may well explain why the cathedral of Caithness adopted the same model. The cathedral was dedicated to the Blessed Virgin, and there were to be ten canons, with the bishop an ex-officio member of the Chapter. Five of these canons were to be dignitaries - the dean, precentor, chancellor, treasurer, and archdeacon. The church of Durness was assigned for providing light and incense to the cathedral church.
The Dean (decanus) - was the administrative head, and possessed disciplinary power not only over every member of the chapter, but also over the lesser clergy who were engaged in the service of the cathedral. In chapter meetings where the bishop was a canon he was inferior to the dean, though from his spiritual pre-eminence acknowledgement in many ways was made of his dignity; but in the Chapter of Caithness Gilbert expressly says: "We ordain ... that in the said Church there shall be ten canons ... over whom, as their head, the bishop shall preside." And again, after mentioning the other dignitaries, he adds: "next after the bishop these persons are the principal and chief in the cathedral church." This act in itself was a major divergence from the 'norm'.
The dean, unlike he other canons who were appointed by the bishop, was 'elected or postulated' by the whole body of the canons, or by the "greater or saner part of them." The dean's allowance (prebenda) was the church of Clyne, with the whole revenues and pertinents, the teind sheaves of the city of Dornoch and town of Embo, with the fourth part of the altarage of Dornoch and the whole land of Mid Dornoch (Methandurnach). To the dean, in common with the precentor, chancellor and treasurer, there is assigned a "free toft and croft in the city of Dornoch" and the church of Farr with its whole revenues, except the teinds and revenues of Hallidale (which was only a chapel). The churches assigned to these dignitaries were to be free from all burdens to the archdeacon, officials and rural deans. In later times the dean had a deputy, the sub-dean, who acted in his absence.
The Precentor (cantor) - or chanter, was next in dignity to the dean. He regulated the services, the music, and admitted to office the singing boys, saw to their instruction and discipline, and appointed the teacher in the song-school. The precentor of Caithness had, as his prebend, the church of Creich, with its whole revenues, pertinents and chapels, the teind sheaves of Pronsy, Evelix, Strathormarly (Stradormali), Astle (Asdale), Rearquhar, the fourth part of the altarage of Dornoch, and the whole land of Uachdar Innis (Huctherhinche or Hoctor Common), Upper Meadow, at Dornoch; with a free toft and croft in the city of Dornoch and the church of Farr, with its whole revenues except the teinds and revenues of Hallidale, in common with the dean, chancellor and treasurer. His church was to be free from all burdens to the archdeacon, officials and rural deans. The precentor was appointed by the bishop. In later times the precentor, when absent, had a deputy, known as the subchanter or succentor.
The Chancellor (cancellarius) - was third in rank. It was his duty to see that the service books had been correctly transcribed, to compose the letters and charters of the chapter, to read in the meetings of the chapter letters and documents that had to be considered, to prepare the list (tabula) of singers and readers told off weekly for the several services. He looked after the books in the library of the chapter, and was necessarily a man of some literary attainments. To the chancellor was assigned the church of Rogart, with its whole revenues, the teind sheaves of Skelbo, that is twelve davachs, and the fourth part of the altarage of Dornoch. In common with the dean, precentor and treasurer, there was also assigned a free toft and croft in the city of Dornoch and the church of Farr, with its whole revenues except the teinds and revenues of Hallidale. The chancellor's church was to be free from all burdens to the archdeacon, officials and rural deans. He had also assigned to him in common with the treasurer and archdeacon the whole land of Pitgrudie and the two Herkhenys (which was to be divided between them in equal portions) with the common pasture of Dornoch.
The Treasurer (thesaurarius) - was fourth in dignity. He was custodian of the treasures of the church, relics, and the ornamenta, largely consisting of vessels of silver and gold and costly vestments. To the treasurer of Caithness was assigned the church of Lairg, with its whole revenues, the teind sheaves of Skibo and Cyderhall, except the teinds assigned to the precentor at Strathormlary, and the fourth part of the altarage of the church of Dornoch. In common with the dean, precentor and chancelor, there was also assigned a free toft and croft in the city of Dornoch and the church of Farr, with its whole revenues except the teinds and revenues of Hallidale. To him also, in common with the chancellor and archdeacon, were assigned the whole land of Pitgrudie and the two Herkhenys (which was to be divided between them in equal portions) with the common pasture of Dornoch.
The Archdeacon - whose chief functions were diocesan, in Gilbert's constitution, is specially mentioned as one of the dignitaries. As archdeacon it was his duty to visit the churches in the diocese and to supervise the parochial clergy. He examined candidates for ordination and clerks when presented to benefices. To facilitate his work, parishes in most diocese were grouped in sections, which were known as deaneries of Christianity, each presided over by a dean of Christianity or rural dean. Caithness, like Ross and Brechin, seems never to have been divided into such deaneries. To the archdeacon of Caithness were assigned the churches of Bower and Watten with their whole revenue and pertinents. To him also, in common with the chancellor and treasurer, were assigned the whole land of Pitgrudie and the two Herkhenys (which was to be divided between them in equal portions) with the common pasture of Dornoch.
The dean, precentor, chancellor, treasurer and archdeacon were known as dignitaries (principales personę), and occupied the four terminal stalls when sitting in the choir; besides them were five other canons in the cathedral - the Bishop, the Abbot of Scone, and three ordinary canons.
The Bishop - Bishop Gilbert reserved for the episcopal use six out of the fourteen parish churches then in the diocese, which were probably Golspie (Kilmalie), Loth, Rea, Wick,Thurso and Latherton. The teinds of Torboll and Kinnauld and twenty acres of land at Dornoch, with a toft and croft in the same, were assigned for the support of a vicar ministering on the bishop's behalf in the cathedral.
The Abbot of Scone - who acted as a canon of Caithness ex-officio, had assigned to him the church of Kildonan, with all its revenues.
Three canons in ordinary - had the parishes of Olrig, Dunnet, and Canisbay separately assigned to them, with the church of Skinnet to be held in common, and whose fruits were to be partaken only as was appointed with regard to the church of Farr, and if none of them happened to be resident then the fruits were to go to the maintenance and decoration of the cathedral church, provided one hundred shillings were first paid to William of Ross, clerk of Bishop Gilbert, and three marks to Eudo, his chaplain.
Seven priests and three deacons were also appointed. Each dignitary with the Bishop and Abbot of Scone had to provide a priest to minister for them in their absence. The other three canons had to provide a deacon, who were to assist and serve the priests. Each of these priests was to celebrate divine service every day, unless canonically prevented, and both priests and deacons were to be present at each canonical 'hour', unless any of them through sickness had leave of the bishop or dean. These deputies of the canons were known as Vicars of the Choir, or Vicars Choral, sometimes stallaries (stallarii), that is, vicars attached to the canon's stall, to distinguish them from the vicars in charge of the canon's parish.
A penalty for non-residence is mentioned in Bishop Gilbert's foundation. The dean was to be in residence for the half of every year and all the other canons, with the exception of the Abbot of Scone, were to be in residence for three months, unless they had leave from the bishop or chapter, failing which they were to pay twelve pence weekly, during absence, towards the maintenance and decoration of the cathedral. The Abbot of Scone was not required to be resident at all. Unlike some other of the Scottish cathedrals, Caithness does not seem to have suffered any troubles as the result of non-residence.
|This page was last updated on: 08 January 2006|
© 2005 Cushnie Enterprises | <urn:uuid:757eee00-00bd-4415-a81e-151ed96c499b> | CC-MAIN-2017-51 | http://www.cushnieent.force9.co.uk/New%20Diocese/caithness/diocese_caithness_constitution.htm | s3://commoncrawl/crawl-data/CC-MAIN-2017-51/segments/1512948615810.90/warc/CC-MAIN-20171218102808-20171218124808-00798.warc.gz | en | 0.98368 | 2,190 | 2.765625 | 3 |
A few blocks away from Bernita Bradley’s house, the Detroit Public School district ends and the Grosse Pointe Public School System begins. The border is invisible, but with a 12-year-old daughter enrolled in DPS, the reminders for Bradley are impossible to ignore. Every student seems to have a Macbook. There’s the annual Grosse Pointe toy drive, which distributes free bicycles to kids who need them. And there are the parks with shiny new playground equipment, where parents routinely ask Bradley, “Do you live around here?”
“Ours are torn down and dilapidated,” Bradley says. “Just seeing theirs makes me feel bad.“
According to a new report and interactive map by the education think tank EdBuild, the district border that Bradley navigates as a parent and an activist (she helped launch Enroll Detroit, which distributes information about school enrollment requirements to families) is the most income-segregating in the nation. The median property value in DPS is $45,100, versus $220,100 in suburban Grosse Pointe, and roughly half of the city student population lives in poverty, compared to one out of every 15 students across the district line—a difference of 42 percentage points. Local per-pupil public revenue is about the same, at around $4,650 per student, but that’s because Detroit now taxes properties at a rate of 8.7 percent each year to pay for its schools. This is 47 percent higher than the rate paid in Grosse Pointe, “where, it goes without saying, there are most likely no vermin carcasses under the desks,” says Rebecca Sibilia, the founder and CEO of EdBuild, in an email to CityLab.
EdBuild’s report ranked the country’s top 50 segregating school-district borders. More than 60 percent of these borders are in Rust Belt cities in upstate New York, Pennsylvania, Ohio, Michigan, eastern Wisconsin, and Illinois, which have suffered from patterns of disinvestment similar to those in Detroit. As the city underwent decades of depopulation, hundreds of Detroit’s public schools closed, leaving properties abandoned and blighted. DPS now struggles with a budget deficit of nearly $300 million, along with frequent teacher shortages and staff walk-outs. Research shows that students coming from profound disadvantage need even more resources from schools than their wealthier peers to achieve equal outcomes—yet DPS cannot meet those needs, even with additional state funding.
As EdBuild argues, Detroit’s woes helped open the door to the urban-suburban district divides now seen nationwide. In 1970, a group of Detroit families partnered with the NAACP in a lawsuit against the state of Michigan over racial segregation in their school district. A local judge ordered a cross-district desegregation plan involving busing students between neighborhood school systems, but Grosse Pointe, along with other suburban districts, refused to participate. In 1974, the U.S. Supreme Court heard an appeal and ruled that integration efforts were only permissible within school districts, not between them. That helped turn district borders across the U.S. into unbreakable piggy banks: It allowed economic divides between school systems to grow and grow along inviolable lines, a pattern encouraged by the property-tax-based school finance system.
“This incentivizes income segregation, especially in the 38 states that allow school districts to be drawn along non-county lines, because affluent communities can keep their resources in schools that serve their own children, locking out neighboring students in need,” the EdBuild report reads.
A similar story plays out in Ohio, which has nine district borders in the top 50—more than any other state. For example, the difference in school-age poverty rates between the Dayton City School District and the suburban Beavercreek City School District is 40.7 percentage points. As in Detroit, the loss of the Dayton’s manufacturing sector and middle-class tax base at the end of the 20th century sucked funding out of center-city schools. In the absence of any mandate to redraw district borders to respond to these demographic changes, the impermeability of school-district borders has worsened these problems, Sibilia says.
It also doesn’t help that suburban districts often put up additional barriers. Many Dayton City students are within walking distance to Beavercreek and other suburban schools, but those districts don’t participate in the state’s inter-district enrollment programs, as the EdBuild report highlights.
Elsewhere in the country, other local conditions exacerbate district divides. In Alabama, which has six district borders in the report’s top 50, many wealthier suburban school systems have chosen to secede from their county districts, worsening the economic segregation between them. Despite the fact that nearly half of the students enrolled in Arizona’s Balsz Elementary School District on the east side of Phoenix are English language learners, Balsz receives some 30 percent less in state and local funding than its wealthy neighbor Scottsdale Unified.
Should such district borders be dissolved and students economically integrated by force? Not necessarily, Sibilia says. “What we call for is a lessened importance of school-district lines by creating a larger tax pool that can fairly resource schools,” she says. “You can still have locally governed schools where you’ve got your own district standards, board of education, and superintendent. But if we can start to spread out differences in local revenue, then it disincentivizes schools from walling-off their money. And it could also lead to integration.”
Bradley’s desires echo that thought. She’s reluctant to bus her daughter to another community—but she does believe that her child deserves the same opportunities as the kids in Grosse Pointe.
“I want my daughter to be in DPS because I want all DPS schools to have all the same benefits as other schools,” she says. “We want the same kinds of libraries, the same after-school programs, the same kinds of textbooks. And we deserve them.”
This post appears courtesy of CityLab.
We want to hear what you think about this article. Submit a letter to the editor or write to email@example.com. | <urn:uuid:60365c74-6f0d-4136-9a8e-160e3359c75f> | CC-MAIN-2019-47 | https://www.theatlantic.com/education/archive/2016/08/where-school-district-borders-are-invisible-fences/497279/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-47/segments/1573496664439.7/warc/CC-MAIN-20191111214811-20191112002811-00388.warc.gz | en | 0.957295 | 1,323 | 2.515625 | 3 |
The latest research from the Education Testing Service Center for Research on Human Capital and Education showed that U.S. students across all socioeconomic levels scored lower than students in most countries around the world in literacy, numeracy and problem-solving skills. The study examined millennials born between 1980 and the early 2000s ages 16 to 34 and measured the 21st century skills needed by individuals to make measurable improvements in their life and to prosper professionally.
The results were disappointing for both the wealthiest cohorts of students, as well as students from lower socioeconomic and minority groups. Their scores indicate a worrisome skills gap.
Of particular concern is the percentage of students scoring below the minimum numeracy standard (below level 3): 54 percent of White, 83 percent of Hispanic and 88 percent of Black millennials did not achieve this minimum benchmark. Controlling for educational attainment makes the White-Black gap even more telling.
As evidenced by the near 100 percent scoring below level 3, it is expected that students who do not graduate high school are more likely to be quantitatively illiterate. As White students complete more years of education, the percentage that are quantitatively illiterate steadily drops. However, increasing levels of educational attainment does little to improve Black students’ quantitative literacy.
Recent research papers linking racism to higher mortality rates point to the pervasiveness and severity of racial inequality in our country. Many point to education as the answer, but not all educational opportunities are created equally. In our data-driven society, economic success is strongly linked to numeracy. If we truly want to provide access to the American dream for all of our students, it is imperative that we address the failings and inequities of our current educational system, and the mathematics curriculum in particular.
These new results from the Organisation for Economic Co-operation and Development’s Programme for the International Assessment of Adult Competencies (PIAAC) are not surprising because the Programme for International Student Assessment (PISA) data has consistently indicated that U.S. students have lagged behind their counterparts in other countries. Thus, it would be expected that millennials would not have magically acquired skills to put them ahead of other adults around the world.
The Adult Literacy and Lifeskills (ALL) Survey conducted between 2003 and 2008 established that U.S. adults were near the bottom of such skills compared to their international peers.
To address the skills gap, educators need to know what assessment questions and levels are being used. For numeracy, the average score of U.S. millennials was 255, which was the lowest of all countries in this cohort (Black millennials averaged 219). A typical PIAAC question at level 2 with a difficulty score of 250 is to compute reimbursement for a trip with mileage given (in a logbook) and the rate of $0.35 per mile and $40.00 per diem also given. Roughly half of students cannot do this.
A level 3 question asks students to look at plans for making a cardboard box with given dimensions, and then decide which of four available plans best represents the assembled box. A level 4 question (the highest level for numeracy) asks students to interpret a stacked bar graph with percentages as the dependent variable and years on the x-axis. Only 17 percent of students with education “above high school” can correctly answer questions like this!
These examples emphasize the crucial aspect of proportional reasoning involved in all of them. Rates, units, dimensional analysis, percentages and visual displays of quantitative information are all middle-school math topics that are largely abandoned in high school in our single-minded pursuit of algebra.
We need a robust curriculum that develops these skills that are so critical to the ways in which in we use quantitative information in our daily lives. Educators must continue the development of high-quality quantitative reasoning (QR) courses that emphasize the sophisticated reasoning used in elementary mathematics.
The PIAAC results also highlighted that U.S. millennials scored lower than international students in problem-solving in technology-rich environments.
For example, a typical medium-level difficulty item asks adults to “organize large amounts of information in a multiple column worksheet using multiple explicit criteria.”
The mathematics education community needs to embrace spreadsheets as the technology of choice in our mathematics classrooms. We truly do live in a data-driven society, and this is evidenced by the questions in both the numeracy and technology sections of PIAAC.
Students working with spreadsheets learn not only how to organize and clean data, but also vital skills in how best to create visual displays of quantitative information for effective communication. Algebraic reasoning is also developed via the input/output interface and the cell references involved in entering formulas.
In my Thinking Quantitatively QR course, I emphasize spreadsheets and proportional reasoning throughout, developing the critical skills students need for informed decision making in their personal, professional and civic lives. These are the skills students need to fully participate in the 21st century, a world awash in numbers.
Eric Gaze directs the Quantitative Reasoning (QR) Program at Bowdoin College and is a lecturer in the Mathematics Department. | <urn:uuid:9e93a64c-ef0c-4797-aa21-59ff5d3322ac> | CC-MAIN-2022-33 | https://www.diverseeducation.com/demographics/african-american/article/15096775/addressing-the-skills-gap-for-students-and-young-adults | s3://commoncrawl/crawl-data/CC-MAIN-2022-33/segments/1659882571909.51/warc/CC-MAIN-20220813051311-20220813081311-00118.warc.gz | en | 0.940019 | 1,048 | 3.328125 | 3 |
Every 8 of March, millions of people celebrate International Women’s Day.
In China, women get the day off work.
In Italy, women are given flowers.
In Cameroon, women dance in the streets.
But in many other countries, it passes largely unnoticed.
Each year around the world, International Women’s Day (IWD) is celebrated on March 8. Thousands of events occur not just on this day but throughout March to mark the economic, political and social achievements of women. Organisations, governments, charities, educational institutions, women’s groups, corporations and the media celebrate the day. Many groups around the world choose different themes each year relevant to global and local gender issues.
“Over time and distance, the equal rights of women have progressed. We celebrate the achievements of women while remaining vigilant and tenacious for further sustainable change. There is global momentum for championing women’s equality.
Learn more about the global 2013…
View original post 141 more words | <urn:uuid:fe5fc8ae-0eff-4f23-a31a-e18f3cc5f142> | CC-MAIN-2017-30 | https://lapsetoluxury.wordpress.com/2013/02/27/992/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-30/segments/1500549428257.45/warc/CC-MAIN-20170727122407-20170727142407-00333.warc.gz | en | 0.903354 | 208 | 3.15625 | 3 |
Vascular stents are a means of increasing blood vessel patency with a small, often metallic, mesh tubes implanted endovascularly. While metallic alloys such as nitinol or stainless steel are often chosen for their superior mechanical properties, stents still fail at rates as high as 12% due to deployment complications, stent geometry, material properties, and surface coatings. Carbon-based coatings have been previously used to improve implant properties, however many are still limited in their efficacy as a functional stent material. Nitinol substrates coated with an atomically smooth graphene layer are expected to improve physiological response by 1) reducing protein adsorption on the surface. 2) Reducing the relative amount of fibrinogen adsorption, a protein involved in thrombus formation, compared to albumin, a serum protein. 3) Decreasing charge transfer from adsorbed proteins to the substrate, a physical process indicating protein conformational change. 4) Improving cell viability and morphology on the substrate. | <urn:uuid:6372980f-c5bc-4aed-bc96-10c021a3a77d> | CC-MAIN-2017-04 | http://www.clemson.edu/ces/nanomed/AlexisResearch.html | s3://commoncrawl/crawl-data/CC-MAIN-2017-04/segments/1484560281426.63/warc/CC-MAIN-20170116095121-00431-ip-10-171-10-70.ec2.internal.warc.gz | en | 0.943682 | 207 | 2.78125 | 3 |
Jan Curious about one of the oldest medicine systems still in use? The knowledge of Ayurveda has at various times . Jump to Treatment and prevention – Ayurveda is a system of medicine with historical roots in the Indian subcontinent. Globalized and modernized . It was developed more than 0years ago in India. Dec Ayurveda is an ancient Indian system of medicine. It uses a wide range of treatments and techniques.
Find out more and read about research . Nearly half the US populations turns to complementary, alternative and integrative practices to maintain or. Mar Herbs used in the ancient healing system could yield a cure. Problemas associados com ensaios clínicos de medicamentos Ayurvédicos. Apr What is Ayurveda exactly?
Ayurvedic Medicine is an in-depth exploration into the heart of Ayurveda. Written by our co-founder and Ayurvedic Practitioner, Sebastian Pole, it clearly and . May Many Indians, including Prime Minister Narendra Modi, think that integrating the ancient medical system of ayurveda with allopathic medicine is. Covers ayurveda ( ayurvedic medicine) from India. Ayurvedic medicine is a personalized system of traditional medicine native to India and the Indian subcontinent.
GIAM is recognized as the largest and most authentic resource of information on Ayurveda in the United States. Apr The Therapeutic Goods Administration (TGA) is aware of recent research into the toxic heavy metal content of some Ayurvedic herbal medicine. Paper presented within the 22nd International Congress of the History of Science,.
Beijing, 24th to 30th July,. No guidelines as per my knowledge goes. Many Allopathic doctors prescribes Herbal Ayurveda medicines in particular proprietary having done clinical trials. At Medanta, the latest that the technology has to offer works in synergy with the time-tested practice of Ayurveda. Our Department of Integrative Medicine uses . Jiva Ayurveda products – Get Ayurvedic Treatement in Jiva Clinics and online consultation with Best Ayurvedic Doctors.
Sep But research is still ongoing. Work with your doctor to determine if ayurvedic medicine is safe . Traditional Chinese Medicine (TCM) and the Ayurvedic system of medicine originated in India are among the time-honored holistic approaches to healing,. Representing the Ayurvedic profession in the United States of America, we seek to preserve, protect, . Apr Ayurveda is an ancient medical practice that people sometimes use to try to help their psoriasis. It involves incorporating a special diet, herbal . Feb Some participants recounted having sought ayurveda as a complement to conventional medicine , or in cases when conventional medicine had . DIVYA MEDHA VATI-EXTRA POWER GM.
SHUDDH SHILAJEET (SAT) GM. It originated in India and has evolved there over thousands of years. Joshi, BAMS – Sunday, at Eight Branches Academy of Eastern . This book offers an overview of the culture in which Ayurveda devleoped and a scientific basis behind its theories and traditions.
It then discusses the principles . Besides Ayurvedic Consultations, Treatments and Medicines , we offer unique Panchakarma, Detox- and Rejuvenation Programs and specialised Executive . Pursue your calling through Ayurveda. SCU teaches students how to heal the min body and spirit with Ayurveda Certificate programs in Los Angeles. Goa and was a forerunner of the development of tropical medicine as a. The origin of Ayurveda ( medicine ) was attributed by the ancient Hindus.
It consists of a number of disciplines, including aromatherapy, . Aug Ayurveda is an indigenous medical system of natural healing, with roots in folk medicine, in practice on the Indian subcontinent since at least . Jul Nisha Saini has been practicing an Indian traditional health form called Ayurveda for more than years. She runs a small alternative health . The word “Ayurveda” is made up of two Sanskrit words meaning “the knowledge of life. Aug My acquaintance with Ayurveda wasn?
Jul Knowledge, attitude, and practices toward ayurvedic medicine use among allopathic resident doctors: A cross-sectional study at a tertiary care . Jun Modern medicine will combine with alternative medicine, in an effort to determine whether Ayurveda , traditional Indian medicine , can offer hope . Philosophical aspects of Ayurveda, focusing on the oldest surviving medical treatise, the Caraka-Saṃhitā. | <urn:uuid:001e5f59-06a9-4a01-ba85-bd11ddc5f4f8> | CC-MAIN-2021-17 | http://organicvitamink.ru/ayurvedic-medicine-in/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618039388763.75/warc/CC-MAIN-20210420091336-20210420121336-00123.warc.gz | en | 0.915926 | 976 | 2.6875 | 3 |
What's a Libertarian?
by Ari Armstrong, October 4, 2002
You've probably seen the word "libertarian" in the media or heard it come up in casual conversation. But maybe you're not quite clear on what libertarians believe. Libertarians play an increasingly important role in the formation of public policy, so they're worth understanding, at least. Perhaps you'll discover that you also share some libertarian views.
In short, libertarians advocate free markets, voluntary solutions to social problems, and freedom from government interference in personal affairs.
Libertarians are not liberals or conservatives, at least according to how those terms are commonly understood. Liberals tend to call for more centralized control over the economy. Conservatives tend to call for more centralized control over personal behavior. Libertarians want less centralized control in all areas.
Among Democrats and Republicans, the debate is typically over how much to increase state spending every year, a lot or only a little. Libertarians debate about whether there should be taxes at all. Democrats and Republicans might discuss whether to expand gun registration to gun shows. Libertarians call for the complete repeal of every gun law on the books. Libertarians want to end the failed policy of drug prohibition and get the government completely out of the education business.
For libertarians, the only purpose of government is to protect people and their property against violence, theft, and fraud. In all other areas of life -- education, charity, medicine, family structure, business, and so on -- libertarians trust individuals to make responsible decisions more than they trust politicians.
Libertarians don't like force, except for self-defense. We don't think politicians should be able to force some people to give money to others, for example. Relationships should be based on the voluntary decisions of self-responsible individuals.
Of course, libertarians don't always agree with each other. We fight about vouchers, foreign policy, strategy, and so on. The libertarian movement is much broader than the Libertarian Party -- thus we distinguish "small-l libertarians" from party members. Indeed, some libertarians believe political participation is immoral.
We libertarians are often misunderstood, and usually it's our own fault. Here's an example. A libertarian might say, "I want to end welfare." What many people think is, "Libertarians don't want to help the poor." But what libertarians really mean is, "We want to help the poor through voluntary charities, not through forced welfare."
Libertarians believe the ends don't justify the means. It's a good thing to help the poor. But it's bad to force others to give money to the poor. The goals are important, but so are the ways we try to reach those goals. Libertarians are usually criticizing unjust means. But they often forget to explain how to achieve good ends through appropriate means.
Libertarians want people to live fulfilled, responsible lives. Lives free from Big Brother and the Nanny State.
Libertarians want more freedom. Freedom means personal responsibility. Freedom means dignity. Freedom means honest, respectful, voluntary human relationships. Freedom means persuasion, not force. Freedom means an end to the special-interest squabbling that has dragged down American politics.
Freedom means living with each other in peace. Make trade, not war! Freedom is about owning up to the responsibilities we have to ourselves, our families, and our neighbors. Keep your word. Tell the truth. If you choose to have children, take the time to raise them well! Don't hurt people. Don't take people's stuff without their permission.
Libertarianism is not fundamentally a critique of government, though that's part of it. At its root, libertarianism is a philosophy that asks people to take responsibility for their lives, rather than abnegate that responsibility and hand it over to politicians and bureaucrats in Denver or Washington, D.C.
Handing politicians the reins to our lives doesn't work. Politicians can't solve our problems, at least not very well. Often, politicians make our problems worse, or they create entirely new problems. But it's not really the fault of politicians, not at root. It's really the fault of every person who expects politicians to do what he or she is supposed to be doing.
Thus, in his classic libertarian book "Anything That's Peaceful," Leonard Read writes, "If we would have a good society then look not to it, but to excellence in all things -- and above all to virtue and integrity in our every deed and thought."
Being a libertarian is about taking back control over your own life. Libertarianism is a political philosophy, but one that wants politics to take a back seat to self-governance. | <urn:uuid:ee4e2d5f-d595-4868-b67d-b373b1fe1bb0> | CC-MAIN-2015-48 | http://www.freecolorado.com/2002/10/whatsalibertarian.html | s3://commoncrawl/crawl-data/CC-MAIN-2015-48/segments/1448398447729.93/warc/CC-MAIN-20151124205407-00315-ip-10-71-132-137.ec2.internal.warc.gz | en | 0.96162 | 950 | 2.6875 | 3 |
A Baker’s Dozen:
The “baker’s dozen” refers to providing 13 baked items for the price of 12 and originated as a way to avoid shortchanging the customer. Bakers who shorted (cheated) customers could be punished severely! This allowed that one of the 13 could be lost, eaten, burnt, or ruined in some way, leaving the baker with the original legal dozen. The practice can be seen in the Baker Guild codes of the Worshipful Company of Bakers in London, 12th century.
Absorption A characteristic of flour to take up and retain (hold) water or liquids. It is determined by measuring the amount of liquid needed to make dough of the desired consistency. It is expressed in a percentage (lbs./liters of water needed per pound/kilo or grams of flour) or ratio. More at GrainCraft.com, plus Insights with Dave Krishock, Water Absorption.
Acidic pH of less than 7. Acid ingredients react with bases to form salts and water. They have a sour taste. A chemical compound that yields hydrogen ions when in solution.
Acid salt A dry, granular white crystal that dissolves in water before acting as an acid that reacts chemically with the bicarbonate to release CO2 gas. The most common acid salts in home baking powders are:
|Sodium aluminum sulfate||NaAl(SO4)2|
Aerate, aeration To whip, sift or beat air between particles, as with flour, confectioners sugar, or creaming sugar, fat and eggs.
Agave nectar An amber, caloric liquid sweetener, with a low glycemic index that is made from the core of the succulent agave plant.
Explore sustainable agriculture definition, practices and milling companies: Ardent Mills , ADM , International Food Information Council, Graincraft, Stone Buhr, Washington Wheat Foundation. Sugar beet and sugar cane farmers, Vanilla farmers
Alkaline pH greater than 7. Alkalis such as baking soda (bicarbonate of soda) neutralize acids and react with acidic ingredients as a leavener.
All-purpose flour Wheat flour milled from hard wheat or a blend of soft and hard wheat. Used in homes for some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour may be bleached or unbleached. Both may be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin) and iron. Wheat Foods Resource Wheat Flour 101
Almond Paste – A paste made by mixing blanched ground almonds with sugar. Coarser than Marzipan, this product is generally used as an ingredient or filling for sweet treats. It adds a delicious nutty flavor to bars, cakes, and cookies. See: King Arthur Baking Almond Cloud Cookies
Altitude (above 3,500 ft.) adjustments may be needed in baking, cooking time, temperature and recipes. For example:
- Water boils at 212 ̊ F below 2,000 ft. and more quickly from 3,000 to 10,000 ft. (208 ̊-194 ̊ F.).
- Boiling (eggs, pudding/pie filling) will take longer.
- Leavening gases in breads and cakes expand more; breads will rise faster—use slightly cooler liquids to slow fermentation; punch down twice. Use only baking powder when both soda and powder are in recipe—use sweet milk not buttermilk in this case.
- Flour will be dryer and more absorbent at altitude—use
1 T. more at 3,500’, 1 T. more every 1,500’ more altitude. Add 1-2 T. more liquid after 3,000’; 1 1/2 tsp more each 1,000’ higher. Egg may be used as liquid to add structure.
- Cakes may need less baking powder (1/8 to 1⁄4 tsp), less sugar (1 to 3 Tbsp. per cup).
- Increase baking temperature slightly, 15 to 25° F.
- Egg Whites: beat only to soft peaks, not stiff.
Ancient grains All whole grains are considered ancient because we are able to trace their roots back to the beginning of time (OldwaysWholeGrainsCouncil). The term “ancient grains” is used to reference grains and also seeds that have provided food for humans and have had minimal changes to their genetic coding by selective breeding. These include modern wheat’s family ancestors- einkorn, emmer/farro, Kamut®, and spelt; heirloom varieties of black barley, red and black rice, and blue corn; sorghum, teff, millet, quinoa, amaranth and less commonly, buckwheat and wild rice.
More info at Northern Crops Institute
Apron A cloth or plastic cover garment bakers wear for both food sanitation and to protect clothing.
Ascorbic acid The scientific name for vitamin C; it is used in bread flour for its gluten development properties. It conditions the dough to obtain better loaf volume.
Artificial sweeteners or Non-nutritive or Non-caloric sweeteners High-intensity sugar substitutes (contain no nutrients) and require additional ingredients to work well in baking. Only sucralose and stevia (a natural sweetener) are GRAS-approved to use in baking. See current labeling and use concerns
Artisan (baker) Skilled craftsman or trade; baker who produces bread or bakery goods using production methods that are hand-made. Often refers to crusty breads, sour dough, hand pies, and European low-ratio cakes and desserts. View some examples at: Red Star Yeast, Whole Wheat Artisan Bread, and King Arthur Baking.
Source: Panhandle Milling Artisan baker, Stephanie Petersen
Autolyse When the flour and water from a bread recipe are mixed together before the salt and yeast or starter are added. Typically the mixture is allowed to sit for 20 minutes to 1 hour before adding the rest of the ingredients. This step allows the flour
the to fully hydrate and jump-starts the gluten formation. This is often used in high hydration artisan-style breads, such as sourdough bread and whole grain baking. Read more on the Autolyse Method here
Bake To cook by dry heat in an oven. When applied to meats and poultry, this cooking method is called roasting.
Baker: A person who mixes and makes breads, pastries, cakes, crackers at home or as a trade Resources: Home Baking Association, Kansas State Bakery Science, Future in Baking, Baking School on-line, How-to with BiggerBolderBaking
Baker’s Percent or Baker’s % In baking formulas primarily based on flour, each ingredient’s weight is measured as a percentage of the total flour weight (100 percent). This “baker’s math” is used to calculate each ingredient represented in a recipe or formula as a percentage of the amount of flour in the recipe (which is 100%). See below:
Baking mix A combination of pre-measured baking dry ingredients (Ex: flours, meal, leavening, sugars, salt, spices). Visit Jiffy Mix, Shawnee Milling Company, Homegrown Family Foods, self-rising flour, self-rising cornmeal and self-rising Cornmeal Mix (one of the oldest convenience mixes)
Baking pan Available in a variety of shapes and sizes for baking specific cakes, cookies, biscuits, breads, pies, and specialty goods. Test kitchens use heavy-duty steel (for strength and durability), and aluminum (for superior conductivity) and glass to formulate standards for baking time, temperature, and even baking/browning. Metal baking pans and glass bakeware. See Why Bake in Glass.
Baker’s sugar Professional quality granulated white cane sugar that is ultra-fine and uniform grain size to mix, blend and melt more evenly in baked goods and confectioneries including cakes, cookies, pastries, brownies, frostings, glazes and meringues. See Types of Sugar. It is also used to coat donuts and cookies. See Homemade Baked Sugar Donuts recipe.
Baking powder A leavening agent that is a base (such as baking soda) combined with an acid salt (such as sodium aluminum sulfate NaAl(SO4) (2) and inert ingredients (corn starch, calcium carbonate) that buffer the active ingredients. Baking powder reacts in the presence of moisture and heat to produce carbon dioxide (CO2). Baking powders are: Single action: releases carbon dioxide (CO2) immediately when moistened, Slow action: requires heat for release of CO2, Double acting: releases some CO2 when mixed and more when heated in oven.
Baking soda A base, alkaline In nature, formed when sodium carbonate (purified form of mineral trona) is mixed with carbon dioxide and water to form sodium bicarbonate.
|sodium carbonate||+||carbon dioxide||+||water||=||sodium bicarbonate|
Baking soda is the source of CO2 gas in leavening systems. It neutralizes acids in the batter, adjusting the final pH of baked goods. Baking soda is not the same as baking powder. Learn the Difference.
Baking stone Quarry tile (unglazed clay) or stoneware placed 2-3 inches between stone and oven walls for air flow; preheat stones, bake directly on stone.
A sheet of metal that is rigid and is used for baking cookies, breads, biscuits, etc., usually with one or more edges that is turned up for ease in removing from the oven. Types include shiny, heavy-gauge steel and aluminum, the standard used in most test kitchens for even baking and browning. Darkened, heavy-gauge pans will produce especially crisp exterior crusts desired. Insulated baking sheets are two sheets of aluminum with air space between, and are especially good for soft cookies or tender-crust breads or rolls. Bakers typical sizes are full (18 in X 26-in), Half sheet pan, 18-in X 13-in) or quarter (9 ½ in X 6 ½ in) sheet pans.
Jelly roll pans are sometimes used in home baking as a sheet pan- they are 15-in X 10-in. Cookie sheet pans may be similar to a half sheet pan in size, but would not have sides.
Bannock An ancient flat bread made with oatmeal or wheat flour; baked on griddle, skillet or in oven. Indigenous people of North America baked Bannock (Cree word is pahkwesikan- Book source, Awasis and the World-Famous Bannock by Dallas Hunt) Scottish bakers also bake Bannock.
Barbados sugar Muscovado sugar. British specialty dark brown sugar has a strong molasses flavor. See Types of Sugar.
Batard A long loaf (thicker and stubbier than a baguette). See the following video.
Batch A single batter or dough recipe.
Batter Thin mixture of flour and water or other liquids that can be poured or spooned into pan or on a griddle.
Beat To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air into a mixture using a spoon, whisk, rotary beaters or electric mixer.
Bench The counter or surface bakers use to work with dough.
Bench knife Hand-held dough dividing tool safe to cut through dough on counters and work bench. King Arthur Baking resource
Bench time Allowing yeast dough 5 to 15 minutes resting time after fermentation, punching, dividing and before shaping to allow gluten to relax. Keep dough covered.
Biga (bee-guh) an Italian pre-ferment prepared before the full dough is developed for lean breads such as ciabatta. Step 1: part of the flour, water, and yeast that will be used in a bread dough are combined many hours before the final dough is mixed and allowed to ferment. The Italian biga is similar to a French poolish but has a lower ratio of water. See step-by-step, Baker Bettie Ciabatta and Red Star Yeast resource
Bind To thicken or smooth out the consistency of a liquid.
Biscuit A small tender, flaky quick bread, usually leavened with baking powder or using self-rising flour and is usually a savory (not sweet) hot bread served with meals. See Chef Devin Donley, Biscuits 101.
Bittersweet chocolate Baking chocolate containing a minimum 63-72% chocolate liquor. Baking chocolate will have no added flavorings, milk or other ingredients. (HBA resource: A Baker’s Dozen Chocolate IQ Chart, Lab 11). Access Ultimate Guide to Types of Baking Chocolate and video.
Black Walnuts – A bold flavor ingredient nut used in baking and cooking. This nut is foraged by hand and one of the only commercially available nuts that are Native to North America. Learn More
Blend Mix to combine two or more ingredients with spoon, whisk, electric mixer or processor.
Blind Bake A method of pre-baking a pie or tart crust before adding the filling. Recipes will often instruct to blind bake the crust when the filling does not need to be baked or if the crust needs longer to bake than the filling. How to Blind Bake a Pie Crust
Bloom, bread In bread-baking, bloom refers to the attractive, brown color of the crust of a well-baked loaf of bread.
Bloom, chocolate Pale, grayish streaks or blotches on surface of chocolate indicating cocoa butter has separated from chocolate; chocolate was stored in an environment that was too warm; it can still be used.
Bloom, yeast To activate or rehydrate yeast in small amount of water and a pinch of sugar until it “blooms” and is obviously active. See method , Baking with Yeast: Step-by-Step Guide | Red Star® Yeast (redstaryeast.com)
Boil To cook in liquid that is heated until bubbles rise to the surface and break. Bubbles form throughout the mixture. Temperature: 212 ̊ F or 100 ̊ C (Also see Altitude).
Boule (miche) Round loaf; taut skin stretched perfectly over a dome of bread dough, sealed on the bottom. Baker Bettie shows how to handle and shape boule.
Bread Baked foods produced from dough made of flour, water, salt and other optional ingredients, and leavened by yeast or other leavening agents.
Bran The outer layers of a kernel of grain that lie just below the hull. “Miller’s bran,” raw bran layers removed from the grain kernel. About 14.5 percent of whole wheat flour is bran and provides dietary fiber and nutrients. See A Kernel of Wheat
Bread flour Unbleached, enriched or whole wheat flour high enough in protein (11% or more) for yeast bread dough development and preferred for use in bread machines. Texas Wheat Resource Flour 101
Bread scoring 1. Evaluation of finished baked product to determine quality. 2. Slashing the surface (top) of loaves after proofing and prior to baking to allow for expansion as the loaf is baked. Techniques.
Break The rough portion of the bread crust formed during oven spring between the pan’s edge and the curve of the loaf’s top. Break may occur on both sides or one side only.
Breakfast The first meal of the day.
Brown Color that develops on baked or cooked surface or to a food (such as meat, butter or flour) by applying heat during baking and roasting.
Brown sugar Types of brown sugar include light and dark brown sugar containing varying levels of brown sugar syrup or molasses and typically moist enough to pack; Turbinado (also called Demerara and Raw cane sugar) has larger crystals, golden brown color and is processed minimally; Free-flowing brown sugar that has moisture removed in a special process to retain the brown sugar flavor. Muscovado, a very dark brown unrefined cane sugar with the molasses not removed- its crystal are slightly coarser (sandy) and stickier. Types of Sugar and About Brown Sugar. See In a Pinch-Make Brown Sugar at Home
Browned butter Butter heated until browning begins, then cooled before preparing recipe/formula; adds delicious flavor in baked goods; Learn how.
Brownie A dense, chewy, cake-like cookie that is generally chocolate-flavored and colored (hence the name), and cut in bar shapes to serve.
Buckwheat flour A gluten-free flour, groat or kasha made by grinding hulled buckwheat seeds. It is not a relative of wheat. Originating in Russia, buckwheat has a distinctive flavor and is used in pancakes and some baked goods, such as multi-grain breads, Asian noodles (soba) and Russian blini are made with buckwheat flour. Learn more about Buckwheat and Buckwheat Flour (Photo: Whole Grains Council)
Bulgur Whole wheat kernels that have been steamed, dried, and cracked. Bulgur may be soaked or cooked and added to baked goods. Bulgur also may be ground into flour.About Bulgur.
Butter Produced by churning cream into a semi-solid form. By U.S. standards definition, it is 80 percent milk fat, with the remaining 20 percent consisting of water and milk solids. Butter for baking may be salted or unsalted and is valued by most bakers for its irreplaceable flavor and ability to create flaky layers, crispness, tenderness, to carry flavors, and provide golden-brown color. Visit All About Butter.
Butterhorn roll Also called Crescent roll. Rich roll dough rolled into a large circle, spread with butter and cut into 12 even triangle portions, rolled up (or “flipped” from the wide edge to the point. Photo (below) and recipe. Shaping Butterhorn Rolls Step by Step
CO2 Carbon dioxide; the gas released from leavening reactions and fermentation that creates bubbles and space in a batter or dough.
Cacao Tropical evergreen tree cultivated for its seed pods from which cocoa powder and cocoa butter are produced. Explore Cocoa 101, History and Fun Facts.
Cake and pastry filling– Real fruit or nut fillings specially developed to use in baked goods to fill or layer in specialty cakes, cookies, breads or pastries without weeping or running. Fillings may include canned almond, apricot, cherry, poppy seed, prune plum, and raspberry or homemade, such as Vanilla Custard or Cherry and Fruit Pie Filling.
Cake flour Fine-textured, silky flour milled from soft wheat, with a low protein content for making cakes, cookies, pastries and some breads. Learn more, Flour 101
Capping When yeast loaves are under-proofed and the interior pushes up the top crust leaving a rough, sharp edge along the side of the loaf having the appearance of a “cap.”
Caramelization To heat sugar until brown and a characteristic flavor develops; occurs at 300 ̊ F.
Celiac Disease A hereditary autoimmune disease where gluten adversely affects the small intestine. Symptoms will vary among people. It is lifelong, sometimes fatal, and those affected must avoid gluten containing grains: wheat, rye and barley and wheat’s ancient ancestors emmer, einkorn, spelt, and kamut. Celiac disease affects approximately 1 percent of the U.S. population; many go undiagnosed. An intestinal biopsy is the gold standard for detecting celiac disease. Resources available from National Celiac Association.
Cereal grain Cereal refers to grain and foods derived from them; the word cereal comes from Ceres, a pre-Roman goddess of agriculture. Learn more and Northern Crops Institute and Ardent Mills Flour and Grain Innovations. Chemical leavening The reaction of a leavening base (such as baking soda) with a leavening acid (such as sodium aluminum sulfate) in the presence of moisture and heat to produce carbon dioxide gas. Learn more
Chemical leavening The reaction of a leavening base (such as baking soda) with a leavening acid (such as sodium aluminum sulfate) in the presence of moisture and heat to produce carbon dioxide gas. Learn more
|NaAl(So4)2||+ NaHCO3||NaX + H2O + CO2|
|(Acid Salt)||(Soda)||(Heat & Moisture)||(Neutral Salt)|
Chill Make mixture or cooking bowl cold by placing in refrigerator or in ice.
Chocolate From the Aztec word xocolatl, meaning bitter water. A food derived from the cacao bean fermented, dried, roasted, ground and processed into cocoa powder, and a liquor used to make a variety of chocolate products: Bittersweet, dark, couverture, milk, semisweet, white, unsweetened. (HBA Resource: A Baker’s Dozen Labs, Lab 11, Chocolate Chart) Access Ultimate Guide to Types of Baking Chocolate and video.
Chop Cutting food into small bits before adding to dough or as a topping.
Clarify To make a substance clear or pure such as clarified butter.
Cloverleaf roll Dinner rolls shaped by placing three small equal-sized balls of dough in a greased muffin cup and proofing until light before baking. View how to shape. Cloverleaf and Fan Tan Buttermilk Rolls
Coat To thoroughly cover a food with a liquid or dry mixture.
Cocoa (also Cocoa Powder) An unsweetened baking ingredient produced from hulled and roasted cacao beans or nibs. The nibs are ground to a chocolate liquor (aka unsweetened chocolate), a paste, that is then pressed to remove the liquor’s fat (cocoa butter). This de -fatted mass that is left is finely ground to produce natural cocoa powder. If it is further “dutch-processed” it has been “alkalized” and the acidity reduces. (HBA resource: A Baker’s Dozen Labs, Lab 11 and Baking Cocoa Types and Leavening video). Photo credit and resource: King Arthur Baking – Types of Baking Cocoa Explained
Cocoa butter The portion of fat in the cacao bean.
Coarse Refers to the crumb structure of some baked goods.
Coarse salt Large crystals of salt, such as Kosher, rock salt, some sea salts, pretzel salt. (HBA Resource, A Baker’s Dozen Labs, Lab 10) Read Is there a best salt for baking?
Coconut oil Made from pressing the coconut meat. Coconut oil is a saturated fat and solid at room temperature. Refined coconut oil has a more neutral flavor and higher smoke point than unrefined coconut oil.
Combine (v.) To mix or blend two or more ingredients together.
Conditioned raisins Moisten raisins before mixing into a batter or dough to prevent the raisin from grabbing moisture from the mixture or baked product, making the baked product crumbly. How to condition raisins: Cover raisins in tap water (80° F.) for 5 to 10 minutes; drain off water. Measure raisins needed; place remainder in sealable food container or bag. Store refrigerated.
Confectioners or powdered sugar A granulated sugar that has been crushed into a fine powder. A small amount (about 3 percent) of corn starch is added to prevent clumping, Learn more from Sugar Association
Consumer A person who buys goods or services for his or her own needs and not for resale.
Convection oven A gas or electric oven equipped with a fan that continually circulates the hot oven air around the product. Circulating hot air allows products to bake on several racks at one time. Oven temperature can usually be reduced by 25° F.
Cookie A flour-based, sweet, hand-held small cake (from the Dutch word “koekje,” meaning “little cake”).
Cookie sheet or half sheet pan A flat, rectangular baking pan made of steel and/or aluminum that is rigid. Sizes range from 10 x 8 inches to 20 x 15 inches. A cookie sheet is designed with two, non-edged sides so cookies can slide off either side for easier removal or, may also have four sides (5/8 to 3/4-inch); jelly-roll and half sheet pans also serve as cookie sheet pans.
Cool To let food stand until it no longer feels warm to the touch. Baked goods are cooled on wire racks to avoid soggy bottom crusts; cool baked goods before wrapping and storing to a minimum of 100°at center. Do not store yeast breads or rolls in a cool or refrigerated environment to avoid staling.
Cooling rack A rectangular grid of thick wire with “feet” that raise it above the countertop. They are used to cool cakes, cookies, and other baked goods when they come out of the oven. Cool products in pan and remove from pan as recipe directs.
Core (v.) Remove the seeded, inner portion of a fruit.
Corn bread Quick bread in which half or more of the flour used is white or yellow cornmeal. It may be thin and crisp or thick and light. In addition, popular types are hush puppies, Johnnycakes and spoon bread. Learn more: Jiffy Mix, Shawnee Milling, Sunflour, Homegrown Family Food Video: How to make
Corn flour Finely ground de-germed corn, it has the flavor of corn and is excellent in cornbread, muffins, waffles, Southern chess pie, and blended with cornmeal. In the U.K. “cornflour” refers to cornstarch, but they are not the same product in the U.S. Source: MasterClass What is Corn Flour?
Cornmeal Dry de-germinated or whole grain corn kernels (yellow, white or blue varieties ground into fine, medium or coarse meal. Learn more from North American Millers Association/NAMA
Cornmeal mix Developed after WWII, it is a blend of cornmeal (white or yellow), soft or hard wheat flour, leavening and salt for quick corn bread preparation. It differs from self-rising cornmeal which does NOT contain flour. Sunflour Flour, Homegrown Family Food, Shawnee Milling
Corn starch The fine, powdery white starch obtained from wet milling corn and used as a thickener for pie fillings and puddings. Cornstarch may be referred to as cornflour in the U.K. but they are not the same product in the U.S.
Corn syrup Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn in a wet milling process. It is naturally sweet and is not the same as High Fructose Corn Syrup (HFCS). Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar. Learn more: Corn syrup Background
Light corn syrup (clear and colorless) – a mixture of corn syrup flavored with salt and pure vanilla contains no high fructose corn syrup.
Dark corn syrup A mixture of corn syrup and a small amount of refiners’ syrup (a cane sugar product with a molasses-like flavor). Caramel flavor, sodium benzoate (a preservative), salt, and caramel color are added. Dark corn syrup has a rich brown color and distinctive flavor.
Courverture chocolate High quality chocolate used for tempering and glossy coating. In the U.S. it must contain a minimum of 35 percent cocoa solids and 31 percent cocoa butter but may range up to 39%. (See resource A Baker’s Dozen Labs, Chocolate IQ Chart, Lab 11). Learn King Arthur Baking Guide to Tempering Chocolate
Cream (v.) also creaming. To work to mix and aerate (with spoon or mixer) one or more foods until soft and creamy. In baking, granulated sugar and room temperature butter are creamed for many types of cookies, cakes and some quick breads.
Cream of tartar An acidic salt—potassium hydrogen tartrate (also referred to as tartaric acid); stabilizes beaten egg whites and leavens some baked goods. Check out this handy resource from Baker Bettie!
Crepe (KRAYP) The French word for pancake; paper-thin, flexible egg-rich pancakes used to wrap or fold around sweet or savory ingredients as a first or main course.
Crescent roll A flaky crescent-shaped bread roll made of a yeast dough similar to puff pastry. Also called a Butterhorn roll; view the following video
Crumb The interior of baked goods—not the crust; interior texture formed by air cell pockets trapped inside a webbing of starch and protein gelatinized by baking.
Crush To pulverize, as with herbs and spices used in baking.
Crust The caramelized crisp or chewy outer layer of a baked product that covers the crumb or more tender inside. The crust also refers to a pie or pastry shell or wrapping.
Cultivation The process of preparing soil and growing plants or crops. Learn Kansas Wheat, Colorado Wheat, Nebraska Wheat, North Dakota Wheat Commission, Oklahoma Wheat Commission, South Dakota Wheat, Texas Wheat, Washington Wheat Foundation
Cut-in To distribute a solid fat (shortening, butter, lard) into flour using a pastry blender (up and down motion), food processor, fingers or two knives (crisscross motion), until fat is divided evenly in the flour in pea-sized or smaller pieces. View how:
Danger zone The temperature at which perishable food should not be held or left out of refrigeration for any longer than 2 hours—The Danger Zone for food safety is 40° F. to 140° F.-– perishable foods held in this “zone” for over 2 hours should not be eaten. Learn more from Fight Bac
Dark chocolate Bittersweet, semi-sweet, or sweet dark chocolate; all contain cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as vanilla, but do not contain milk solids. They are distinguished by the amount of cocoa powder: 30% (sweet dark) to 70%, 75%, or even above 80%, for extremely dark bars. (See Chart, Lab 11)
Degerminated To remove the germ from a grain kernel, leaving bran and endosperm. View here
Demerara sugar Demerara cane sugar is crystallized from the initial pressing of pure cane and has a light golden color from the molasses left behind after minimal processing. Demerara
is a slightly larger crystal than granulated sugar with a delicate crunchy texture. It is perfect for baking, sweetening your coffee or as a topping on your cereal, fruit or desserts. Learn more: C&H Sugar, Domino Sugar, Sugar Association
Dextrose Also dextroglucose and known as glucose, this sugar is the chief source of energy in the body. Glucose is a simple sugar or monosaccharide and naturally occurs and is derived from plant starches such as corn.
Dissolve Stirring a dry substance into a liquid until solids are no longer remaining. (Ex: stirring sugar or yeast into water).
Divide Equally portioning a dough or batter before shaping or panning prior to baking. Also called “scaling” for equal portions.
Dock A baking technique in which regularly spaced holes are poked all over the surface of a dough to promote a crisp baked surface (crackers, pet treats, pie shells, all may be docked before baking).
Docking Slashing or making incisions in the surface of bread or rolls for proper expansion while baking. Done just before baking.
Domed Cake – Result of a cake cooking too quickly. The edges of the cake bake and set earlier than the middle of the cake which can make stacking and icing the cake more challenging. Reference: Why Bake in Glass?
Dot To place small dabs or pieces of butter or batter over the surface of a food, such as with a pie, just before the top crust is added and baking begins.
Double in bulk Refers to expansion of gluten cells in yeast bread that has risen and is ready to be punched down. Recipe will give a range of time. Varies with dough and environment’s temperature. Bakers use a “dough ripeness finger test”: gently press two fingers into dough, if marks remain unchanged, dough is ready to punch. View:
Double in size Refers to the final rising (proofing) before bread is baked. Some bakers make a template for a guide— when bread is a certain height above the pan edge. Look for recipe or formula guide: “3/4 proof=half again as large” or “full proof=almost double in size.” May touch side of loaf very gently—if slight print remains, bake. View:
Dough A mixture of flour and liquids, and may have other ingredients, thick enough to be handled, kneaded or shaped.
Dough scraper, dough or bench knife A flat, heavy metal blade (about 3 X 5-inches) with straight sides, sharp corners and a handle on top edge for moving, kneading, clean-cutting dough, incising, or even cleaning work surfaces.
Drain To remove liquid from a food product.
Drizzle To pour a light amount, from a spoon, over surface.
Drop To deposit even portions of dough on a baking sheet using spoon, scoop or batter dispenser.
Dry ingredients Refers to the ingredients in a recipe, such as flours, sugar, leavening, salt, baking cocoa, spices, or herbs, that may be blended before adding to another mixture in the recipe.
Dry measure also Dry measuring cups.
Dry measuring cups Straight-sided, graduated sizes of cups with handles attached at the top lip. Common U.S. cup sizes are 1/4, 1/3, 1/2, 1 and 2 cup. They are used to measure a standard amount of dry ingredients, such as flour, sugar, cornmeal, or brown sugar, for home baking recipes. The dry ingredients are spooned into the cup and leveled off with a straight-edged utensil. View learning activity-Scoop, Spoon, Scale
Dutch-processed cocoa Unsweetened baking cocoa that is further processed with an alkali to neutralize cocoa’s natural acidity; Substitution guidelines: 3 tablespoons (18g) Dutch- processed cocoa = 3 tablespoons (18g) natural cocoa powder plus pinch (1/8 teaspoon) baking soda.
Dust To lightly sprinkle the surface of a food or dough with sugar, flour or crumbs. Also to sprinkle the surface used for rolling out or shaping dough.
Eggs In baking, neither the shell color nor the grade of egg matter. Standard baking recipes use large eggs (about 4 Tablespoons/1/4 cup/2 oz/56g per egg) unless stated otherwise. Eggs and its separate parts- yolk and white–may leaven, bind, thicken, coat or glaze, emulsify, moisturize or dry, and add color, flavor, and nutrients to the finished product. Eggs also retard crystallization in some frostings. Learn more: The Power Of Eggs, . Additional resources: Types of baked goods and the best egg substitution for each. Egg Substitution Chart, How to Video, and A Baker’s Dozen Labs manual, Lab 8- Eggs.
Egg wash or glaze A thoroughly combined 1 whole egg, egg yolk, or egg white and 1 tablespoon cold water or milk brushed on the unbaked surface of breads, pastries, or other baked goods just before baking to provide a rich color or gloss to the crust.
Egg white The outer, clear portion of the whole egg; comprised of protein and water. Whites stabilize baked products when beaten, add air leavening when folded into a batter, and can hold its structure as a meringue when baked. Egg whites used alone in a dough or batter also have a drying effect on the end product.
Egg yolk The yellow center portion of a whole egg, yolks are an emulsifier containing lecithin, vitamins, lutein, fat and choline; yolks add richness, tenderness, and color to baked goods.
Einkorn wheat, also Emmer Known as one of the earliest cultivated forms of wheats in the Fertile Crescent, domesticated about 10,000 years ago (8,650 BC). Einkorn is primarily eaten as bulgur or cooked kernels, not milled and baked – it lacks strong rising characteristics. Learn more: Wheat Foods Council For info on products: Ardent Mills, and Whole Grains Council
Elasticity Capable of recovering shape after stretching; developed gluten in dough is elastic.
Electrolyte Dissolved compound capable of carrying an electric current and be broken down into elemental parts.
Emmer wheat (T.dicoccum) One of the three earliest (12,000- 9,000 B.C.) wheat ancestor crops domesticated in the Near East and North Africa. It was a daily food in Pharaoh’s Egypt. Emmer is a “covered” or hulled wheat so is harder to thresh and also comparable to modern wheat in amount and nutritional quality of the protein. An advantage for emmer is that it can be grown in difficult conditions, such as in poor soils and in hilly or mountainous areas. Learn: Ancient Grains/Wheat Foods Council For information on products Ardent Mills, and Northern Crops Institute webinar.
Emulsify, emulsifier An ingredient such as an egg that, when beaten with two non-mixing ingredients like oil and vinegar, will hold them in suspension so they do not separate.
Enrich, also Enriched To improve or restore nutrients to refined grain products. (Ex: 95% of U.S. wheat flour is enriched with iron, and four B-vitamins (thiamin, niacin, riboflavin and folic acid) in amounts equal to or exceeding what is present in whole wheat flour.) Learn more: Wheat Foods Council, Whole Grains Council and Grain Foods Foundation, Enriched Grains.
Endosperm The starch and gluten-forming protein center of grain, which serves as the plant’s food supply. The endosperm is the largest portion of the grain kernel (80-85%), and is the major flour portion after the bran and germ have been removed. Learn more: What is Milling? and How Flour is Milled. North American Millers Association, Wheat Foods Council
Equipment Hand or electrical tools and appliances needed to accomplish a task, craft or job.
Equivalent Equal or the same (Ex: three teaspoons is equivalent to one tablespoon).
Fermentation A process in bread-baking in which yeast enzymes in a dough mixture convert sugars (glucose, fructose and maltose) to bud and grow, creating carbon dioxide that expands the dough and alcohol as a by-product. Learn more: Video, Grain Craft Insights with Dave Krishock, and more Grain Craft Insights.
FIFO An efficient food storage system for less waste; means “First In, First Out,” ensuring oldest products are used first. Flaky Distinct layers of pastry or biscuit formed by using low protein flour, fat, and by not too much mixing as liquid ingredients are incorporated.
Flaky Distinct layers of pastry or biscuit formed by using low protein flour, fat, and by not too much mixing.
Flatbread Breads that are shaped and baked in thin, flat shapes such as Indigenous frybread, lavash, pita, naan, focaccia, tortilla, chapati or roti and Matzah. They may or may not be leavened and are common to many cultures around the world as a daily food staple and eating tool.
Flour (n.) The finely ground and sifted meal of any of various edible grains. Flour is a major ingredient in most baked goods with wheat flour making up 75 to 100% of the flour used to produce the desired structure, flavor and volume. Other flours with less or no gluten are also used and are made from grains (corn, barley, rye, oats, sorghum, millet, rice, triticale), seeds (amaranth, teff, quinoa, buckwheat, spelt), and legumes or vegetables (soy, lentils, peas, potatoes) and used at levels of 2% to 25%, based on the total wheat flour weight (Bakers %). Learn more: Wheat Foods Council; Grain Craft Insights Understanding Flour North American Millers Association and The Journey of Wheat from Field to Table infographic and video.
Flour (v.) To lightly dust a surface or dough with flour.
Foam 1. Moist mixture of yeast, water and possibly a pinch of sugar that is actively growing and expanding. 2. Beaten egg whites beginning to hold air, before peaks are forming.
Focaccia Italian bakers’ snack, from Latin term “focus” or hearth. Focaccia was originally baked on a stone hearth. Choose from many types; Create an Artisan Focaccia. Lesson resource: A Baker’s Dozen Labs Manual, Appendix.
Fold To gently combine two or more ingredients or a delicate mixture into a heavier, thicker one by cutting vertically through the mixture and turning it over by sliding the mixing tool across the bottom of the bowl or pan with each turn. To combine without stirring or deflating a mixture.
Label(s) on a food product providing consumers ingredient, net weight, use-by date, allergen, nutrition and processor information. Learn more:Insert new image: Source, US FDA labeling requirements for food – FDABasics
Forage – A wide search over an area in order to obtain something, especially food or provisions. Black walnuts, native to North America, are harvested as a forage crop. Learn more
Formula The recipe or guide a home baker, culinary chef or baker uses for a product; all bakers should read formulas carefully, reading each ingredient, preparation, equipment used and order step-by-step. Alton Brown Instructs on How to read a Recipe.
Freezer burn Dehydration or drying that occurs on the surface of a frozen product. The food is safe to eat but poorer quality. To prevent freezer burn, cool product fully before wrapping to freeze; remove air; use airtight packaging.
Fructose Naturally occurring, highly sweet, fruit sugar or levulose; a monosaccharide; also found in honey, agave nectar, root vegetables; sweeter than sucrose.
Compare 3 sugars
|Fructose (fruit sugar) = a monosaccharide = made from sugar cane, sugar beets, corn; has the sweetest taste but least impact on blood sugar|
|Glucose (simple sugar) = a monosaccharide= building block of carbohydrates= one single sugar unit= less sweet = dextrose (made from corn or wheat)|
|Sucrose (table sugar) = a disaccharide = one glucose molecule + 1 fructose molecule (made from sugar cane or sugar beets, Learn Sugar STEM www.sugar.org)|
Fry To cook in heated fat; for doughnuts, fry bread, or funnel cakes, heat oil (2-3” deep) to 375 ̊ F., turn products only once; drain well. To reduce fat absorption, substitute 5% of the flour weight with defatted soy flour (1 oz. soy flour + 15 oz. wheat flour = 1 lb. flour OR 1 tablespoon per cup).
Fungi Plural for fungus; a sub-kingdom of plants including yeast, that lack chlorophyll and “bud” to reproduce. Learn more:
Garnish To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish.
Gelatinization (starch) The setting of the structure of a dough or batter during baking. Starches gelatinize at a temperature of 180 ̊ F. but do not caramelize until baking surface temperature reaches 300 ̊ F.
Germ Grain embryo; stem and roots sprout from the germ; 2% of grain. Rich in oil (food for the embryo) it is left in whole grain flours, but removed from enriched wheat flour and cornmeal. View
Glass Bakeware Versatile bakeware that allows you to see what is baking. Durable bakeware that doesn’t warp or stain. Glass bakeware bakes evenly and retains more moisture than metal bakeware. Available in a variety of sizes with the most popular being a 9” x 13” bake dish or 8” cake dish or 9.5” pie plate. Learn more
Glass Casserole Dish Round glass baking dish holds 2 quarts batter, dough or casserole mixture. Glass heats slowly, bakes evenly, and allows you to see contents while baking. Perfect for savory and sweet casseroles. Learn more
Glass Loaf Dish Rectangle shaped glass dish that is typically 5” x 9”. Glass heats slowly, bakes evenly, and allows you to see recipe while baking. Perfect for breads, meatloaf, pound cakes and more. Learn more
Glass Measuring Cups Measuring cups made from glass that are perfect for measuring and pouring liquid ingredients. Learn more.
Glucose Also dextroglucose called dextrose; commonly found in grapes, corn starch and honey and is about 30% as sweet as sucrose (sugar). A monosaccharide= building block of carbohydrates
Gluten The elastic, expandable structure in a dough or batter capable of trapping gas, expanding and when baked becoming part of the structure of baked products. Wheat flour simple proteins (peptides), glutenin and gliadin, combine with water when stirred, mixed and kneaded to align and form gluten’s long elastic structure. Gluten containing grains are wheat, durum semolina, rye, spelt, kamut, einkorn, emmer, farro and barley. Download Much Ado About Gluten Infographic.
Gluten-free Grains or grain-based foods that do not contain gluten or the components of gluten, the peptides glutenin and gliadin. National Celiac Association GF King Arthur Baking Guide, and How to Substitute GF Bread Flour. GF Yeast Bread Baking, GF Vanilla, and HBA Resource: Why Bake? A Baker’s Dozen Lab, Baking for Special Needs and Whole Grain Baking Tips.
Gourmet Highest quality food or ingredients, skillfully prepared and artfully presented.
Grade A large egg Grade A means the egg will have a thick, white, round, well-centered yolk, small air cell and clean, uncracked shell. Large eggs are typically used in baking; weighing 1.75 oz/50g, without shell.
Graham Stone-ground or whole wheat flour made from either red or white, hard, soft or a blend of both wheat classes. All whole wheat flour is made from the whole kernal of wheat and is produced by either grinding the whole wheat kernel or recombining the white flour, germ and bran to make a whole wheat flour. Coarseness varies, but nutritional value differs very little. “Graham” refers to an early proponent of whole grain foods, Rev. Sylvester Graham. Learn more: North American Millers’ Association,Types of Wheat Flour, and Whole Grain Baking 101.
Granola Cereal mixture of toasted rolled oats, barley or other grains, plus dried fruits, seeds, nuts and sweeteners.
Grain 1. As in cereal grain; edible seeds or grain produced by plants in the grass family. The most popular cereal grains are barley, corn, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat and wild rice. Learn more: Grains Foods Foundation, Wheat Foods Council, Oldways Whole Grain Counsel, HBA Members
2. The appearance of the crumb of baked products as determined by the number and size of air pockets, the cell structure, and the thickness of cell walls.
Grate To reduce a food into small bits by rubbing it against the sharp teeth of a grating utensil.
Grease Rub oil, shortening, butter or fat over surface of cooking utensil or on a food. May also use a lecithin based, non- fat cooking spray, unless bakeware does not recommend it.
Griddle Heavy-weight flat, rimless pan for baking flatbreads using as little fat as possible; flipping is done halfway through baking; may be electric or set over heat.
Halite Rock salt deposits from which salt is mined. (See Lab 10)
Hard wheat Wheat classes including hard red winter, hard red spring, hard white winter, hard white spring and durum wheat; hard wheat classes provide the quantity and quality of protein bakers desire for bagels, buns, loaves, pasta (durum) and more. Six Classes of Wheat and U.S. Wheat Map of 6 Classes
Hearth bread Yeast bread baked in round, oval or free form on hot, flat baking surfaces in an oven. See North Dakota Hearth Bread; Everyday Whole Grain Bread; Quick and Easy 2-Hour Artisan Style Peasant Hearth Bread; Country Loaf and Pilgrim Hearth Bread.
High-altitude baking Adjustments to liquids, leavening agents, sugar, and oven temperature are needed at altitudes over 3,500 feet. Colorado State University notes, “Do not assume that your sea level recipe will fail. Try it first. It may need little or no modification.”
Decreased pressure affects food preparation in two ways:
- Water and other liquids evaporate faster and boil at lower temperatures.
- Leavening gases in breads and cakes expand more quickly.
Example: Approximate boiling temperatures of water at various altitudes
High Fructose Corn Syrup (HFCS) Primarily used in commercial beverages and foods, HFCS is not the same as corn syrup used in home cooking and baking. HFCS is made when corn starch is converted to dextrose-rich syrup; using isomerization, the dextrose-rich corn syrups are further processed to create fructose. The fructose is then blended with dextrose syrup to produce the commercial HFCS with 42 to 95% fructose. Fructose is 130 to 180% sweeter than sugar.
Holding To keep products in the best environment for quality serving or long-term storage. Learn: Fight BAC www.fightbac.org guides holding hot or cold foods. Kansas State U Extension offers Food Storage guide guides baked goods, ingredients and other room temperature holding temperatures and times.
Honey A thick, sweet liquid produced by bees from flower nectar. Color and flavor vary due to the nectar the bees find available. Honey develops golden crust color and holds moisture in baked goods. It may be substituted one for one with less than 1⁄2 cup sugar in yeast bread recipes; in quick breads, cookies and cakes calling for more than 1⁄2 cup sugar, adjustments to the liquid or flour will be needed. Emergency substitutions for 1 cup honey include:
1 1/4 cups granulated sugar plus 1/4 cup liquid (use whatever liquid is called for in the recipe).
1/2 cup granulated sugar and 3/4 cup maple syrup, light or dark corn syrup or light molasses.
Honey butter Creamy blend of 1/2 cup butter (4 oz) and 1/2 cup honey beaten until smooth and spreadable.
Humectant A moistening ingredient; ingredient that promotes retaining moistness in a baked product.
Humidity The amount of moisture in the air; in baking, the percent humidity needed for proofing or baking bread.
Hydrate To moisten or combine with water or liquids.
Ingredient Any part of a mixture.
Ingredient list Ingredients making up a food and appearing on a food label in order, most to least.
Intermediate proof Short time (10 to 30 minutes) between punching, dividing, rounding and molding the dough –“resting or bench time.” Important for dough to be kept covered or
in a proof box, warm and away from drafts (80 to 90° F. at 75 to 80% humidity) – dough “relaxes” and becomes more manageable.
Instant-read thermometer Stainless-steel probe thermometer indicating the temperature of a liquid, mixture, dough, or meat almost instantly. It is an excellent baker’s tool for yeast bread-baking. Learn more about quality baking thermometers and Quality Baking Temperatures.
Insulated bakeware Metal bakeware constructed of two layers separated by an insulating cushion of air. Benefits include even baking and consistent results with less bottom crust browning. Oven temperature for cake and brownie mixes should be set 25° F. higher. For all other baked goods, use the recommended temperatures, but longer bake times may be needed.
Invert sugar Sugar syrup exposed to a small amount of acid and heated to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
Iodized salt Table salt with added sodium iodide to help prevent hypothyroidism in regions low in natural iodine. Many bread bakers prefer the use of non-iodized salt (pizza crusts and flat breads) or Kosher salt. Learn more: Baker Bettie, The Importance of salt in Baking.
Jelly-roll pan Rectangular baking pan with a 1-inch edge, usually 18 x 13 inches, commercially known as a “half-sheet pan.” In home baking, sizes vary; a common size listed in recipes is 15 ½-inch x 10 ½ -inch x 1-inch. It is preferred for baking sheet cakes, sponge cakes, or bars. (It gets its name because the sponge cake for a jelly roll cake is baked in this pan.) View Jelly Roll Cake demonstrated.
Juice (v). To cut and squeeze or press a fruit to obtain the juice for a batter, dough, frosting or drizzle.
Knead also kneading.
Kneading To mix dough using a pressing and folding motion, turning and folding the dough onto itself until gluten strands form and the dough is smooth and elastic. View how to knead, and Red Star Yeast
Kitchen The place in a home where lives converge, food is prepared, people are sustained and flourish.
Kosher salt Kosher additive-free, coarse-grained salt, preferred by some bakers and Jewish Kosher food processors; 1 tsp table salt (6g) = 1 ¼ tsp (6g) Kosher salt
Lab Short for laboratory; a room to work or test.
Lactose Milk sugar; the sugar naturally occurring in milk.
Lean dough Dough prepared with little or no fat, sugar, or milk. Check out this handy resource from Baker Bettie!
Leaven (n.) also leavening, (v.) include ingredient or mechanical action to leaven or include air space or CO gas in a batter or dough.
Leavening Ingredients used in baked goods to lighten the texture, develop flavor, produce distinctive cell structure and increase volume. Leavening agents include heat and moisture (steam), beaten eggs or egg whites, baking soda, baking powder, cream of tartar, and yeast. Historical terms for leavening: Latin = levre = to raise; early American bakers called this ingredient a “lifter;” French = levain (nearly synonymous with sourdough starter)
Level Straight–edged knife or spatula used to scrape across a dry measuring cup in which flour or other dry ingredient is heaped.
Lifter An old-fashioned term for the leavening or “lifter” in a batter or dough.
Liquid A source of fluid or moisture in a batter, dough or mixture. Fresh fruits and vegetables (chopped, pureed, grated) can also provide a portion of the liquids.
Liquid measure Clear cup or beaker with a lip for pouring, marked with lines to measure liquid ingredients in ounces, milliliters, and 1/8, 1/4, 1/3, 1/2, 2/3, 3/4 and 1 cup or more. Place measuring cup on a flat surface and add liquid to line for amount needed. View Anchor Hocking and HBA Resource Level Headed Measurement.
Loaf Portion of bread dough baked in one piece or form.
Low fat Less than 3 g fat per serving or reference amount.
Low sodium Food will be 140 mg or less per serving.
Make-up After fermentation(s), shaping the dough into loaves or other shapes. Includes scaling (dividing), rounding, intermediate proof, molding and panning the dough pieces.
Mash To break up into finer, smoother pieces by pressing with back of a spoon, a masher or ricer.
Margarine Developed as a butter substitute in the late 1800s, margarine is 80 percent vegetable oil hydrogenated
to hold a solid form. Remaining 20 percent is liquids. May be salted or unsalted. True margarine can substitute for butter 1:1, but spreads (whipped, in tubs or sticks) cannot as they contain more, and variable amounts of liquid, more information here. Land O’lakes
Marshmallow Crème A confectionery spread that tastes like marshmallow. Often made with corn syrup, sugar, and egg whites. It is used as a spread, or an ingredient in baked goods. Make a Homemade version, Marshmallow Fluff View how to make
Marzipan A soft, pliable paste, made by mixing blanched, ground almonds with sugar and corn syrup. It is often used to sculpt shapes and figures, or as a fondant replacement, because it is easy to roll out and stays moist. It is sweet and candy-like in taste, and may be referred to as almond candy dough.
Fondant is made from sugar and gelatin and will dry out more easily since marzipan includes ground almonds, which act as a flour and the fat keeps marzipan easy to roll and provides delicious almond flavor. Learn more including how to make it!
Meal Grain or seeds milled or ground more coarsely than flour. Examples: Cornmeal, oatmeal, flaxmeal
Measuring cups and spoons Containers or spoons that come in graduated sizes (1/8, ¼, 1/3, ½ , 2/3, ¾ and 1 cup dry or liquid measures) used to accurately measure dry or liquid ingredients when cooking or baking. It is best to measure dry ingredients with dry measuring cups and liquids with liquid measuring cups. Activity worksheet, Measure UP?!.
Melt Heating a solid food such as butter until it is liquid.
Melting point The temperature at which a fat or chocolate will begin changing from a solid to a liquid state. Butter melts at ~ 82° F/27°C) and sugar melts at a temperature of 366°F (185.5°C).
Milk chocolate Sweetened chocolate (at least 10 percent chocolate liquor) with additional milk solids (at least 12 percent).
Mince To cut or chop into very small pieces.
Mill Grain food processing facility producing grain food products such as flour, meal, germ, bran, rolled grains, bulgur, baking mixes, cereals and a variety of other grain-based products. Learn more: What is Milling?
Miller Professional engaged in producing food products and ingredients from a variety of grains, seeds and legumes for use in baking, foods and animal feeds. See Milling Science, Kansas State U.
Millet Finely ground flour from whole millet; a starchy, low- gluten flour with texture similar to rice flour. Millet flour is naturally gluten-free, and a mild flavor, ideal for both sweet and savory gluten-free baked goods. Like other gluten-free flours, millet flour often requires a binder (such as xanthan gum or cornstarch) to add “structure”. Learn more: Ardent Mills, About Millet, Baking with Millet
Mineral Solid substance formed in the earth that is not animal or vegetable (Ex: salt, iron) Salt Mines; Under Kansas
Mise en place Pronounced mee zon plahs)— read recipe/ formula, have all ingredients and equipment in place before preparing a recipe. All about mis en place.
Mix To combine two ingredients by stirring or in a way that makes two or more foods appear as one.
Mixing With yeast dough, refers to four stages—pick-up period, preliminary development, elasticity development, and final gluten development. Mixing tips from GrainCraft.
Mixing Stirring, usually with a spoon, whisk or beater, until no individual ingredients can be seen or identified.
Moisten Brush, stir or sprinkle with liquid.
Mold A fuzzy growth of fungus on a bread, vegetables, fruit or damp surface; indicates decay or spoilage.
Molding (v) Follows intermediate proof—dough must be relaxed—final shaping step where dough is flattened (sheeted) or shaped for loaves, braids, rolls, twists.
Muffin Small, cake-like sweet or savory leavened breads.
Muffin mixing method Use of two bowls, mixing liquid and dry ingredients separately; stirring to combine is done quickly and with as few stirs as possible to prevent gluten formation. View The Muffin Mixing Method, Baker Bettie and cornbread at: DIY Baking Channel
Muffin pans Muffin pans come in many sizes and shapes, even “muffin tops.” The 6 or 12-cup standard muffin pans measure 21⁄2 inches across the cup. For best results, always line with paper liners or grease just the bottoms and lower thirds of the muffin cups. Mini-muffin tins, also called “tea muffins,” are popular in 12-cup and 24-cup pan sizes.
Multi-grain (adj.) Flour, meal, cereal or any grain food (refined or whole grain) using two or more grains. Formulas, ingredients: Ardent Mills, Red Star Yeast whole and multi-grain breads, Whole Grain Baking 101 and Customizable Quick Breads.
Muscovado sugar See Barbados Sugar. Another type of unrefined sugar, darkly flavored from sugarcane juice left in during the production process. It tends to be sticky and can be used just like brown sugar. Learn more: Sugar Association
Native An original or indigenous inhabitant to a particular locality. Example: the black walnut is a nut that is native to North America. Learn more
Net weight The weight of the contents in a package, excluding the packaging weight.
Nibs Cocoa nibs are simply roasted cocoa beans separated from their husks and broken into small bits; may be used in cookies or as a topping in place of nuts. See Utah State U. Bean to Bar Chocolate Factory.
No-knead This home-baking method refers to yeast breads that require no kneading. They also are called “batter breads.” See America’s Favorite No Knead Batter Bread and View America’s Favorite No Knead Bread video.
Nonstick Coating which is either applied through a high temperature process called coil-coating on metal before a pan is formed, or spray coated on a pan. Look for packaging instructions regarding the lowering of baking time or temperature for best results.
Nut flour Nut meats, toasted or untoasted, that are finely ground for pastry crusts, breads, cakes, and cookies.
Nutrition Facts A box on the food label offering serving size and basic nutrition information for a food ingredient, recipe or product. Learn about Nutrition Facts Label and How to Understand
Nuts The dry fruit of trees, legumes, or seeds; an edible kernel encased in a hard, dry shell. Rich in nutrients, monounsaturated fat, flavor, and texture, nuts provide sensory appeal to baked goods especially when toasted. Popular nuts used in baking include almonds, pecans, black walnuts and walnuts. Here’s how to toast nuts, All about native black walnuts, Baking recipes using Black Walnuts
Oats The second most popular whole grain in the U.S.; oats are never refined and are whole grain in all their forms except Oat Bran. Oats are toasted, hulled, cleaned, and cooked whole (groats), or the groats may be steamed, steel-cut, or flattened (rolled). Rolled oats, or old-fashioned oats, may be cut further, making them quick-cooking; all forms are whole grain. Rolled, old-fashioned or quick oats are just a size difference and may be used interchangeably in baking. Instant oats may not be used interchangeably in baking due to finer cutting and further cooking of the starch; they are also often sweetened and flavored. Oat flour is made by grinding groats or rolled oats into flour. Learn more: North American Millers Association and Whole Grains Council on oats. Images courtesy of Whole Grains Council with Grain Millers
Steel Cut Oats
Oat bran The outer layers of the oat kernel that are particularly high in soluble fiber; good added to baked goods.
Oils Fats used in baking come from two sources–plant or animal. Vegetable oils are plant-based and liquid at room temperature. Home cooking and baking products labeled vegetable oil are most commonly and affordably sourced from soybeans and canola. Other plant-based oils are labeled specifically to its source: corn, peanut, walnut, palm, grape seed, coconut, olive, safflower and sunflower. No oil derived from a plant contains cholesterol, but vary in amounts of poly- and mono-unsaturates and saturated fat. Soybean oil is a polyunsaturated fat. Coconut oil will be semi-solid at room temperature and has different baking properties. Learn more: How to Choose Healthy Cooking and Baking Oils.
Old dough Yeast dough that is overproofed; dough may have tripled in volume and fallen.
Oven An enclosed area that supplies heat and air flow to cook food. Conventional/thermal ovens use electric elements or gas burners to bake, roast, or broil; convection ovens use electric elements or gas burners plus the addition of a fan to circulate heated air around the food. Most electric ovens have controls which cycle the lower and upper elements for consistent temperatures. Ovens may also use halogen lights and/or microwave energy to increase the cooking speed. Ovens may vary in width from 20 to 36 inches and may be free-standing, slide-in, drop-in, or a wall oven. Pre-heating before loading product to bake, and re-heating ovens between re-loading is important to success. See Baking Temperatures Preheat Your Oven and a video.
Oven mitt Thickly padded or heat-insulated large mittens worn to load or remove baked goods from oven. Food safety: wash mitts regularly. Baker safety: discard mitts with holes; never use damp or wet oven mitt.
Oven-spring When yeast breads first begin to bake, they will have a “growth spurt” until the yeast dies (140° F.) and the starch gelatinizes (180° F.) to hold the final size and shape.
Overproofing Allowing dough to proof beyond a full doubling of size; if dough actually proofs and falls, the product will be very open-grained, low-volume, have a crumbly texture, undesirable flavor, pale crust, strong aroma and poor keeping quality.
Packed Refers to measuring brown sugars. Spoon brown sugar into dry measuring cup and press down until firmly packed, overfilling slightly, then leveling. When dumped out, packed brown sugar should hold its shape (as when making sand castles).
Pan Utensil used to hold dough or batter—may be rectangular, flat or round. Best surface for baking is heavy gauge steel and/ or aluminum; glass baking pans require adjusted oven temperatures—reduce about 25° F. and provides less doming for cake layers and a less-soggy browned bottom crust for pies and breads. Learn more about baking in glass and a guide to baking pan substitutions.
Pancake One of humans’ oldest bread forms, hundreds of types are shared in cultures; batter may be thick or thin, baked on a very hot surface; for breakfast, lunch, dinner or a snack. (Ex: crepes, blinis, hotcakes, flapjacks). Recipes: HomeBaking.org
Panning Placing dough in or on prepared pans. Pans may be lined with parchment, oiled, sprayed with pan-release, or sprinkled with meal. Make sure the pan is the correct size for the amount of batter or dough. NOTE: Some baking pans should not be sprayed with lecithin cooking sprays—check manufacturer’s care guidelines. See Pan.
Pantry Storage space near kitchen for food, pans, ingredients and equipment.
Parchment paper Grease and moisture-resistant paper used in baking to line pans; replaces greasing or spraying pans. Products may be rolled, shaped or distributed directly on the paper. Great for making disposable pastry bags and baguette baker’s couche (pronounced “KOOSH”). Source: King Arthur Baking
Pare To remove the outer covering or skin of fruit or vegetables with a small knife or peeler.
Partially set To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.
Pastry blender Hand-held U-shaped tool with 5 or 6 sturdy parallel wires or blades (preferred style) used to “cut” cold butter or fat into smaller pieces into a flour mixture without melting or smearing the butter or fat or overworking it with the flour. View cutting in
Pastry cream is a filling made from the same ingredients as crème anglaise (egg yolks, sugar, milk, vanilla), but also includes thickeners such as cornstarch.
Pastry flour Fine-textured flour produced from soft red or white wheat and 8-9% protein (~2% points lower than cake flour); may be bleached, unbleached, or whole wheat. It is ideal for pie crusts, scones and other delicate pastries. Soft red and white wheat pastry flour sources: Ardent Mills, Grain Craft, Homegrown Family Foods and Sunflour Learn more: Flour 101
Peel Rimless, lightweight board, may have a long handle; used to transfer proofed bread to hot baking stone in oven.
Percentage Part or portion of a whole; (A) Baker’s percentage = the percent one ingredient is of the total flour weight—Ex: Sugar is 5%. See Baker’s Percent. (B) The number of consumers in a consuming group who feel or think something—Ex: 5 out of 100 (5%) think the product is too sweet. See: Baker’s Percent entry, Consumer Research
Pie A sweet or savory dish made with one or two crusts and filling (pudding, fruit, meat or vegetables). Resource, see lesson, power point, worksheets, recipes.
Lesson Plan: Tender, flaky pastries are a perfect partner to any pie or tart filling. We’ll learn about different kinds of pastries and how to prepare them ourselves. Then we’ll bake a variety of pies to donate to our community. Pastry Pizazz lesson plan here
Pie Plate Typically a 9” or 9.5” round slanted dish made of glass. Glass heats slowly, bakes evenly, browns bottom pie crusts beautifully to prevent a soggy bottom crust and allows you to see pie while baking. Perfect for baking pies, quiches, pot pies, and more. Learn more
Plain Flour and Plain Cornmeal: Typically a southern mill product term that distinguishes soft wheat flour or cornmeal from self-rising flour or self-rising cornmeal. Plain flour and cornmeal don’t contain leavening and salt. See Homegrown Family Foods, and Sunflour products
Poolish Viennese bakers promoted this pre-ferment starter in the nineteenth century. Learn more.
Porous Honeycomb-like structure of white pan bread.
Portion (v.) To evenly divide batter or dough to place in prepared baking pans; (n.) the amount a person is served.
Pre-ferment Partial (yeast) dough made of flour, water, yeast and sometimes salt, given a quick mixing and allowed to ferment prior to mixing the full dough. Five traditional pre-ferments are: poolish (equal weights flour and water); scrap dough (old dough– pate fermentée); biga (flour+50-60% water+1/2% instant yeast); sponge (flour, yeast, water); mixed starter (flour+water+small piece old dough; mimics sourdough). Also See biga, sourdough and poolish.
Preheat Very important in baking. Heat the oven, griddle, skillet or broiler to the desired temperature before inserting the food. TIP: Always check the oven to be sure nothing is in it—and place the oven racks in the correct position before preheating. See Baking Temperatures Preheat Your Oven and a video.
Proof In bread-baking, the period of time a product is allowed to rise after shaping and placing in pans. Products are usually proofed until doubled in size, or when a finger, lightly placed on the side of the loaf, leaves an indentation. Products are “proofed” in a humid, draft-free, 95° F. to 100° F. place. (Avoid an environment that is too warm!) Plastic wrap sprayed with pan spray may be lightly placed over the product to prevent the dough from crusting (drying). Professionals use a “proof box” or cabinet with controlled temperature and humidity. (See Ripe Test)
Protein Comprised of amino acids, proteins are an essential nutrient group; in baking flour, “high protein” refers to the “strength” of the flour to produce gluten, comprised of two amino acids, glutenin and gliadin for bread and pasta products. Low protein flour will be used for soft, tender products (cakes, biscuits, cookies, pastries).
Pumpernickel Medium to coarsely ground, rye flour, light brown in color. It may be labeled “medium rye.” A mixture of rye and wheat flour used to produce a distinctive bread. Molasses are usually used to add color and flavor.
Punch To deflate a bread dough—when dough has doubled in size or when a dent remains after two fingers are lightly pressed 1⁄2 inch into the dough, make a fist and push it into the center of the dough. Pull the edges of the dough to the center and turn the dough over. Cover and let rest
or rise again before shaping. View Punching Down Dough
Puree To mash, process or sieve cooked fruit or vegetables to form a thick smooth liquid. Purees may be used to substitute for 1⁄4 of the oil or fat in some baked products.
Quick bread Bread that is quick to make because it doesn’t require kneading, fermentation or rising time. Quick breads are usually chemically leavened (such as pancakes, waffles, biscuits, scones, cornbread, muffins, banana and zucchini breads), but using warm liquids and fast-rising yeast also results in
Quinoa flour Gluten-free flour made from grinding quinoa grain. It is highly nutritious and yields a tender, moist crumb in cookies, pancakes, waffles, and fruitcakes. See Ardent mills, King Arthur Baking, Whole Grains Council.
Rancid Having the bad smell or taste of spoiled (oxidized) fats or oils; nuts may also be rancid; rancid fats are a carcinogen and should not be consumed.
Ratio (a) The relation of one thing to another in size or amount. In baking use the weight of flour and each other part is in “ratio” to the flour.—Examples: (A) Crepe batter is 1 part flour to 1 part milk; Pie dough is 3 parts flour; 2 parts fat; 1 part water -3-2-1; Pound cake is 1 part flour to 1 part butter to 1 part eggs to 1 part sugar (same weight of each ingredient) (b) The quotient of one number divided by another–(Ex: “one out of 4 consumers prefers strawberry” so one divided by four is 1⁄4, or, 1 divided by 4 is 25%).
Raw Cane Sugar Also called turbinado and sometimes demerera sugar. About 98 percent sucrose; it is a tan coarse granulated solid obtained on evaporation of clarified sugar cane juice.It is processed just enough to make it safe to eat. Sugar Association
Red wheat In the U.S., wheat is classified into six classes — three of the classes have a bran coat that is considered “red” in color. These classes are hard red winter wheat, hard red spring wheat, and soft red winter wheat. Also, see White wheat. Learn more: Wheat Foods Council, Kansas Wheat, Oklahoma Wheat, Texas Wheat and Grain Craft Insights-Understanding Wheat..
Reconstitute To restore a former condition by adding water. Dried, minced vegetables, such as onions or leeks, should be reconstituted before adding to baked goods.
Reduced sodium A food has reduced the sodium content by at least 25% of that of the original food.
Red wheat In the U.S., wheat is classified into six classes — three of the classes have a bran coat that is considered “red” in color. These classes are hard red winter wheat, hard red spring wheat, and soft red winter wheat. Also, see White wheat. Learn more: Wheat Foods Council, Kansas Wheat. Texas Wheat
Resources Materials, time, money and abilities available for use that can be drawn upon for aid to create product or to take care of a need.
Rest time In baking, rest time refers to the bench rest or intermediate proof given the dough after kneading, punching and rounding the dough and before it is shaped. This gives the dough a brief (10 to 30 minutes) intermission in handling. The dough will be relaxes and more easily rolled or shaped. Keep dough covered with bowl or plastic food wrap sprayed with pan spray while it rests so “skin” doesn’t form. Learn more: Red Star Yeast
Ripe test (yeast dough) After the first “rise” or fermentation, the ripe test is used to see if dough is ready to be punched—or has “doubled.” The second ripe test is used to see if shaped loaf or rolls are ready to bake. Baking with Yeast: Step-by-Step Guide | Red Star® Yeast (redstaryeast.com)
Ripe test, First rise (Fermentation). See photos. Many factors, including the recipe, dough and room temperature, and humidity, will determine how long it takes for your dough to rise. Yeast dough is considered “ripe” when it has risen enough–usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped. Gently stick two fingers in the risen dough up to the second knuckle and then take them out.
If the indentations remain, the dough is “ripe” and ready for punch down. If not, cover and let the dough rise longer. Repeat test. Baking with Yeast: Step-by-Step Guide | Red Star® Yeast (redstaryeast.com)
Ripe test – Second rise (or Proof) The ripe test to determine if a proofed loaf is ready for the oven is a little different than the method used after the first rise. Simply touch the side of the dough lightly with your fingertip. If the indentation remains, the loaf is ripe and ready for the oven. Source: Red Star Yeast
Rock salt Grayish, chunky, unrefined salt mined from halite; not recommended for table or cooking use; used most often for freezing ice cream.
Roll (n.) A small dough piece (1.5 oz up to 4.5oz), that is smooth and rounded with dough skin smooth side up, rounded and pinched at the bottom See the process step-by-step with Baker Bettie. 2. (v.) To use a rolling pin to roll out a dough piece from center out forming a flat dough piece of even thickness for cookie cutting, pie crust or other products.
Rolled oats Whole grain oats or groats steamed and flattened with heavy rollers; quick-cooking rolled oats are cut into smaller pieces after rolling flat in thin flakes; other grains may be rolled too—barley, rye, wheat and more. Learn more: Types of Oats, Crops of the Northern U.S., Oat Nutrition
Room temperature In baking, ingredients at room temperature may be 62° to 70° F. (21°C.)
Rounding Shaping yeast dough so that a smooth surface encases the dough, sealing it at the bottom; rounding the dough is done before bench rest or intermediate proof. Round loaves are also shaped by rounding the dough piece. See Round Loaf Shaping in a Breadhead Minute.
Rye flour Milled from rye grain, the flour is darker, heavier, and low in gluten. It is sold as light, dark, or medium for home baking. The light and medium rye flour have most of the bran removed. Dark rye flour is whole grain. Sources: Ardent Mills, and Whole Grains Council, Rye and Rye Flour.
Salt (Sodium Chloride – NaCl) Baking recipes/formulas will use, and specify table salt (non-iodized is often preferred) or Kosher salt. Salt can be produced three ways:
- Open-air evaporation of salt brine in shallow ponds (sea salt).
- Mining rock salt deposits.
- Boiling and evaporation of higher purity brine. Salt contributes to flavor in baked goods, and controls fermentation of yeast in breads. Coarse grades are available for use as toppings on soft pretzels and other specialty breads. Learn more here. See Graincraft Insight: Functions of Sugar and Salt in Baked Products. Also see Glossary entry for Kosher salt. Resource: A Baker’s Dozen Labs, Lab 10- The Savor of Salt Learn more: Sea Salt and Table Salt compared.
Salinity The level of saltiness in a food, water or product.
Satiety: completely satisfied or full
Saturated fats Fats that are solid enough at room temperature (70° F.) to hold their shape; usually animal fats, though palm or coconut oil are also included.
Sauté To cook in a small amount of fat, as you would fresh garlic, onion, leeks, etc., for enhanced flavor prior to adding to a savory dough.
Savor (n.) Full of flavor; (v.) enjoy the full flavor of food.
Scald To bring liquids (especially dairy milk) to a temperature just below boiling so that tiny bubbles form at the edge of the pan or cup to stop enzymatic activity that retards gluten development. Note: Yeast breads: Fluid dairy milk should still be scalded, the “skin” skimmed off and then cooled OR use a “high heat” dry milk for baking yeast breads. Source: High Heat Baker’s Dry Milk
Scale (n.) Kitchen device to accurately record the weight of an ingredient or food; bakers use for consistent results; scales may be balance, spring or electronic: (v) Bakers scale ingredients, batter and dough To weigh ingredients for a recipe or formula or batter and pieces of dough for equal portioning before shaping or distributing in pans. How to bake using a scale.
Scaling Dividing batter or dough by weight for the most accurate portioning into pans or pieces. Equal division of dough or batter between pans is very important for even baking and browning. Note: Scaling should be done quickly to avoid loss of leavening, or drying surface (so dough doesn’t form a “skin”) or over-aging of dough.
Scoop Dipper tool for portioning batter or dough. Common sizes:
- #12=1/3 cup or 2 1⁄2 to 3 oz (muffins)
- #24=2 2/3 tbsp. or 1 1⁄2 to 1 3⁄4 oz (cream puffs)
- #16=1/4 cup or 2 – 2 1⁄4 oz (muffins)
- #30=2 tbsp. or 1 to 1 1⁄2 oz (large drop cookies)
- #20=3 tbsp. or 1 3⁄4 to 2 oz (cupcakes)
- #40=1 1⁄2 tbsp. or 3⁄4 oz (drop cookies)
- #60=1 tbsp. or 1⁄2 oz (small drop cookies)
Scone A Scottish or Irish biscuit-like bread made with wheat flour, butter and leavened with baking powder-Scottish scones often include oats. Scones may be savory or sweet and are frequently served with breakfast or tea. Learn more: Irish Baker Chef Gemma Stafford, on Best-Ever Irish Scones and Baker Bettie, How to make Scones.
Score To make small shallow cuts on the surface of a food. View how to Score Bread here.
Scratch baking Baking method that begins with measuring basic ingredients such as flour, sugar, butter and leavening. It requires a recipe; today “speed-scratch” includes using a baking mix as one of the ingredients in the recipe.
Sealing Pinching the edges of dough that are brought together; securing or closing two sides of dough, packaging or product edges.
Sea salt Salt captured by the evaporation of sea water; the type used down through the ages.
Season To add herbs, spices, citrus zest, extracts or other ingredients to food for flavoring.
Seasoned salt Regular salt combined with a flavoring (Ex: onion, garlic, celery).
Seize Refers to melting chocolate that becomes a thick, lumpy mass due to even a small amount of steam or moisture getting into the melting chocolate. Chocolate may sometimes be unseized (although texture is still affected) by stirring in 1 tablespoon or less of vegetable oil, cocoa butter or clarified butter per 6 oz. of chocolate until smooth.
Self-rising cornmeal mix One of the first convenience baking mixes. It is a blend of white or yellow cornmeal, enriched flour, baking powder, and salt. NOTE: Self-rising cornmeal differs from the mix—it does not contain flour. Approximate equivalent for self-rising cornmeal mix = 1 1⁄2 cups cornmeal, 1⁄2 cup all-purpose flour, 1 Tablespoon baking powder, and 1 teaspoon salt. Hecker’s Self-rising products, Homegrown Family Foods, Shawnee Milling, Sunflour
Self-rising flour One of the first “convenience mixes,” self- rising flour is a blend of all-purpose flour, baking powder, and salt. When self-rising flour is used in a standard flour recipe, the baking powder and salt are then omitted. Approximate equivalent = 1 cup all-purpose flour, 1 1⁄2 teaspoons baking powder, and 1⁄4 to 1⁄2 teaspoon salt. Hecker’s Self-rising Flour, Homegrown Family Foods, Shawnee Milling, Sunflour
Semi-sweet chocolate Baking dark chocolate that contains a minimum 15 percent and up to 35 percent chocolate liquor, plus cocoa butter, a variable amount of sugar, lecithin (an emulsifier), and vanilla. It may be used interchangeably in some recipes that call for bittersweet or sweet chocolate, but is not interchangeable with milk chocolate.
Semolina flour Flour produced by further grinding semolina (granules) made from durum wheat. Specialty breads sometimes call for part semolina or semolina flour. Also called pasta flour.
Separate To remove the yolk from the white of the egg.
Serving A specific amount of food adequate for nutrition management and health.
Shaping or molding See Resource, Dough Sculpting 101, (30 segments on shaping dough and sculptures) www.homebaking.org/store/
Sheet cake Flat cake baked in a sheet pan, frosted and cut- into squares or triangles.
Shell (n.) The outer protection of an egg (v.) remove the egg from the shell (“shell the egg”).
Shortening A blend of vegetable oils (soybean, palm or cottonseed) that is a neutral flavor, fat with no water content that is solid and shelf-stable at room temperature (so doesn’t require refrigeration.) It has a high smoke point. Baking shortening is usually “hydrogenated”– hydrogen is added to the heated oils and converts the liquid oil to a semi-solid. For home bakers, all-purpose shortening is sold in a can or in stick form. There are also cake or icing shortenings sold that contain emulsifiers that help cake retain moisture.
Substitutions: Lard and coconut oil also “shorten” and contain no water. They will perform differently than hydrogenated shortening and flavor will vary too. For each cup shortening reduce lard amount by 2 Tablespoons. Butter is not a 1:1 substitution since it is 20% water/dairy whey. Learn more: The Spruce Eats
Short Patent Flour: This wheat flour milling process puts the wheat through more grinding and sifting with finer-meshed sieves than in standard milling. Also, the short patent process sifts away more by-product, leaving only the heart of the wheat kernel (endosperm). The result is a flour that is smoother in texture and produces baked goods that are consistently light and fluffy.
Shred To rub large food pieces across medium to large grater holes or slits to make small pieces.
Sift To move flour or sugar through a sieve (sifter) to incorporate air and insure accurate measurement.
Sifting notes: Today most flour is pre-sifted and needs only to be stirred until light, scooped into the measuring cup until heaping and leveled. Sift only if recipe directs you to do so prior to measuring—this alters the volume of the flour or powdered sugar measured. Blend dry ingredients (flour, leavening, salt) with a wire whisk, not a sifter, for best results.
Simmer To cook in liquid that is barely at the boiling point and small bubbles rise below the surface.
Skim To remove a substance from the surface of a liquid. Ex: “Skim” the milk after scalding.
Slack dough Dough that is too fluid due to under- development or too much water/too little flour.
Slash also Slashing To cut shallow incisions in the surface of bread or rolls for proper expansion while baking. Done just before baking.
Snail A round loaf made by shaping a long smooth strip of rich sweet bread dough in a snail shape and proofing in a round layer cake pan. Resource: Dough Sculpting 101 DVD. Free Lesson w recipe and guide. Portuguese Sweet Bread or Pao Doce pictured.
Sodium guidelines 2400 mg or less per day. The American Heart Association recommends no more than 2,300 milligrams (mgs) a day and an ideal limit of no more than 1,500 mg per day for most adults. Learn more, Downloads, Infographics:
Smart Snack Baking recipes that are whole grain rich and control saturated fat, sugars, sodium to be in compliance with the Nutrition Standards for All Foods Sold in Schools (Smart Snacks in School Standards, 2010.) Find smart snacks culinary baking recipes here.
Soda-Lime/Soda-Lime-Silicate Glass Type of glass used to make Anchor Hocking bakeware. Glass bakeware made of soda lime is stronger and more durable, fully suitable and safe for oven use. It is also an environmentally friendly 100% recyclable glass product. Learn more
Soft wheat Refers to soft red winter wheat, soft red spring wheat, and soft white wheat. “Soft” wheats are especially suited for pastries, cookies, cakes, flat breads, quick breads and more. See Grain Craft Insights, Understanding Wheat and Flour, Homegrown Family Foods, Jiffy Baking Mix, Stone-buhr All-purpose Flour, Sunflour, Washington Wheat
Sorghum flour Milled from sorghum grain, a food crop native to Africa; gluten-free; in baking, requires a binder (such as xanthan gum or cornstarch) to add “structure” and is usually a whole grain; popular in multi-grain breads. White sorghum, pictured, is a food use sorghum and red sorghum is typically used for feed. Sources: Ardent Mills, Whole Grains Council and Nebraska Cooperative Extension, How to Bake Gluten-Free with Sorghum.
Image courtesy of Ardent Mills.
Sour dough Bread with a slightly sour tangy flavor created by using sour dough starter (levain)—a batter or dough that has colonies of sour dough yeasts and bacteria (microflora). Learn More King Arthur Baking on Sourdough, Red Star Yeast
- Step 1: (Sponge/Pre-ferment): Mix 60 to 100% of flour and all of liquid and yeast for 4-6 minutes; let ferment at 75° F. for 3-6 hours. (Sponge temperature=72-78 ̊ F.—after fermentation, rises 10 ̊ F.)
- Step 2: Add remaining ingredients and mix to develop gluten (8 to 12 minutes). Ferment again 0 to 40 minutes at 80-85 ̊ F. Punch down the dough and proceed to shape/make up.
Sponge and dough Two-stage yeast bread mixing process. Step 1: (Sponge/Pre-ferment): Mix 60 to 100% of flour and all of liquid and yeast for 4-6 minutes; let ferment at 75° F. for 3-6 hours. (Sponge temperature=72-78 ̊ F.—after fermentation, rises 10 ̊ F.) Step 2: Add remaining ingredients and mix to develop gluten (8 to 12 minutes). Ferment again 0 to 40 minutes at 80-85 ̊ F. Punch down the dough and proceed to shape/make up.
Spread The amount a dough or batter flattens out on a baking pan before the oven heat sets the proteins and starch;
Spreads Products in sticks or tubs that are less than 80 percent fat. These reduced or lower fat products (60 percent or less fat) should be used in baking recipes specifically developed for the product.
Sprouted flour Made from a whole grain (such as whole wheat) that has been soaked and left to germinate (or sprout), then dried and milled into flour. Baking with sprouted flour produces a sweeter, lighter tasting product. Learn how: Chef Stephanie Petersen, R&D Chef, TIP: Substituting sprouted flour for non-sprouted flour in a recipe – increase the amount of liquid by one tablespoon per cup of sprouted flour. Learn more
TIP: Substituting sprouted flour for non-sprouted flour in a recipe – increase the amount of liquid by one tablespoon per cup of sprouted flour. Learn more
Sprinkle Scattering particles of sugar or toppings over a surface, like frosting, cake or bread.
Stabilize To make resistant to change in condition or position; set.
Stale No longer fresh; poor quality made by being kept too long or stored in the wrong environment. Learn more Yeast Bread Handling and Storage
Standard or standardized In home baking, this refers to well-tested recipes, measuring tools, ingredients, methods, and equipment that are used to produce a defined product with consistent results to assist manufacturers or consumers.
Staple The chief item, resource or most important items made, grown or sold in a particular place, region, country, or culture to support life there.
Starch 70 to 75% of flour is starch. During milling a small portion are damaged. Quality wheat and short extraction flour contain fine quality starch granules and protein important in mixing, dough conditioning water absorption, fermentation and quality crumb formation.
Starch damage 70 to 75% of flour is starch. During milling a small portion of the starch may be damaged. Quality wheat and short extraction flour contain fine quality starch granules and protein important in mixing, dough conditioning water absorption, fermentation and quality crumb formation. Learn more about Flour, starch and the testing used to tell if there is starch damage. Resource: Grain Craft Insights. Understanding Flour
Starter A mixture of flour, water, yeast and sugar that is allowed to ferment in a warm place until foamy. A portion of the starter is used (about 2 cups) in place of a package of yeast in breads, usually after “feeding” the mixture with additional flour and water. Starters are kept in the refrigerator after initial development and “fed” every two weeks. Resource: How to Make a Sourdough Starter Guide with Chef Gemma Stafford.
Steam To cook in steam, with or without pressure, as with steam bread or Chinese dumplings.
Stevia Also known as sweetleaf; a naturally occurring sweetener native to Central and South America; 400 times sweeter than sugar. Stevia and sugar blends are approved in baking, allowing for reduced sugar in the recipe when recipe functions with less sugar. Learn more: Food Insight, International Food Information Council, ific.org
Stir To mix with a spoon or whisk in a circular motion to blend or evenly cook ingredients.
Stoneground flour or meal A stone mill, also known as a grist mill, grinds a variety of grains using buhr stones instead of steel rollers; the flour or meal texture varies from coarse to fine. The flour or meal is not nutritionally superior to roller milling but is usually sold freshly milled or as close to fresh as possible. Two examples: Marion Milling, Kansas City, MO and The Grain Shed, Spokane, WA.
Straight dough All (yeast dough) ingredients are mixed together in the order the formula or recipe directs until a smooth, stretchy dough is formed. Dough should be about 80- 82° F. when mixed. It is then fermented for 1 to 2 hours at 80- 85° F., punched and so on.
No-time straight dough A commercial method, includes oxidizing and reducing agents added so very little fermentation is needed. In home baking, fast rising or instant yeasts will simulate this method by using higher water temperatures (up to 130° F.) to make “no- time” yeast dough (10 minute rising time). See Platinum Yeast.
Strain To separate solid from liquid (as in clarifying butter).
Structure Composition and framework of a product.
Sucrose A crystalline, water soluble sugar naturally occurring in sugar cane, sugar beets, and sorghum; widely used in baking, sucrose is sweeter than glucose and not as sweet as fructose.
Sugar Sugar or sucrose is a carbohydrate occurring naturallyin every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sun’s energy into food.
Download Sugar STEM Field to Table, Grades 7-12, English and Spanish. Also Resource Toolkits GR K-2; Gr 3-6 and Gr 7-12.
Sugar for home baking is produced in greatest quantities from sugar cane and sugar beets.
- Brown sugar: Sugar crystals contained in a molasses syrup with natural flavor and color components. Dark and light brown sugars may be substituted according to individual preferences for product color or taste. See Types of Sugar.
- Demerara sugar: Demerara cane sugar is crystallized from the initial pressing of pure cane and has a light golden color from the molasses left behind after minimal processing, a slightly larger crystal than granulated sugar and a delicate crunchy texture. It is perfect for baking, sweetening your coffee or as a topping on your cereal, fruit or desserts. Also may be called turbinado and raw cane sugar. See Types of Sugar. It is processed just enough to be safe to eat.
- Granulated sugar: Fine or extra-fine white sugar crystals. Often referred to as “white sugar” in home baking. See Types – White Sugar, Brown Sugar, Liquid Sugar | Sugar.org
- Muscovado sugar: Another type of unrefined sugar, darkly flavored from sugarcane juice left in during the production process. It tends to be sticky and can be used just like brown sugar. See Types – White Sugar, Brown Sugar, Liquid Sugar | Sugar.org
- Raw Cane Sugar: About 98% sucrose and tan or brown in appearance; it is a coarse, granulated solid obtained on evaporation of clarified sugar cane juice. See
Turbinado sugar: Partially processed sugar with retains more naturally present molasses. Sometimes also called Demerera Sugar or what’s in your packet labelled Raw Cane Sugar. It is processed just enough to be safe to eat. Types – White Sugar, Brown Sugar, Liquid Sugar | Sugar.org
Teff flour Produced from the teff grain, native to the Horn of Africa and commonly used to bake injera, an Ethiopian pancake-like flat bread. Like other gluten-free flours, teff flour often requires a binder (such as xanthan gum or cornstarch) to add “structure.” A healthy whole grain, teff also provides more calcium than other grains. Teff flour has a mild, chocolate flavor to it, making it a great flour substitute in sweet baked goods. Learn more: Ardent Mills, Whole Grains Council
Teamwork The coordinated effort of people working together.
Table salt A fine-grained refined salt with additives that keep it free-flowing; common baking and cooking salt. It contains the same amount of sodium as sea salt. Non-iodized table salt is often preferred by bakers. Also see Kosher Salt for guide in substitution.
Temperature The intensity of heat in a mixture, baked product, or oven; measured in degrees Fahrenheit (°F) in home baking in the United States. View Quality Baking Temperatures with Chef Martin Earl and download Baking Temperatures by Thermoworks.
Tempered Glass Bakeware – Process in which glassware is subjected to sustained heating followed by rapid cooling to enhance strength and increase durability. Learn more
Texture Indicates the appearance of a cut portion of bread or cake.
Thicken Make a liquid dense by adding an ingredient like cornstarch, egg yolk, tapioca, flour, rice or potato starch or flour; also to bind.
Toss To mix ingredients lightly by lifting and dropping with a spoon, or spoon and fork.
Twist Turn two strands or sections in opposite directions
Turbinado Sugar Raw sugar that has been refined to a light tan color by washing it in a centrifuge to remove surface molasses. Also may be called Turbinado or Raw Cane Sugar Learn more
Ultragrain Flour 100% whole wheat flour made by using a special flour milling process developed to produce a lighter- colored, ultra smooth texture whole grain wheat flour with the texture of white flour. Learn: Ultragrain
Underproofed dough Young dough; dough not allowed to raise enough before baking.
Underproofed loaves or rolls Shaped bread or rolls which have not reached the desired height or volume before they are baked.
Unleavened A word to describe breads, cakes, or other baked goods that do not use a leavening agent, such as baking powder, baking soda, yeast, or cream of tartar.
Unbleached flour Flour that is bleached naturally as it ages; no maturing agents are used in the milling process. It may be used interchangeably with bleached flours and has no nutritive differences. See Wheat Flour 101
Unsaturated fats Refers to vegetable oils that are fluid at room temperature or the fats in plant-based foods such as corn, sunflower, soybeans, canola, nuts, seeds, avocados, olives.
Unsweetened chocolate Dark baking chocolate containing no sugar or milk solids; made from cocoa liquor and cocoa butter.
Value-added Ingredients, artisan shaping or design that when included in or added to a product will increase the nutritional, market or consumer value of a baked good. Resources: Bake for Funds; Bake to Give.
Vanilla beans Gourmet vanilla beans are used in home baking and gourmet culinary creations. This is the purest form of vanilla. To use the vanilla beans, you will need to learn how to split and scrape the vanilla beans. Click here for a reference.
Learn how vanilla is produced responsibly by vanilla farmers in their vanilla production used.
Vanilla extract Vanilla extract is defined by the US Food and Drug Administration to contain a minimum of 35% alcohol and 13.35 ounces of vanilla beans per gallon of extract produced. Because of this, the only ingredients in pure vanilla extract should ever be: water, alcohol, and vanilla bean extractives. Some manufacturers may add the following optional ingredients: Glycerin, Propylene glycol, Sugar (including invert sugar), Dextrose, or Corn sirup (including dried corn sirup). For more frequently asked questions on vanilla, click here plus more about vanilla.
Vanilla paste Vanilla paste is a mixture of pure vanilla extract, vanilla beans, and a sweetener. Most vanilla pastes are quite pourable and offer a deep, rich taste of vanilla. Bakers who want to see flecks of vanilla bean in custards, frostings or whipped cream sometimes favor vanilla paste because it is easier to use than splitting and scraping out vanilla bean seeds. Use as a substitution in your favorite recipes: we recommend a 1:1 ratio for vanilla beans and vanilla extract. EX: 1 tsp vanilla extract = 1 tsp vanilla paste. Learn more
Vegetable oil See Oil.
Vegetable shortening Made from a blend of vegetable oils that have been hydrogenated. Adding hydrogen to the heated oils converts the liquid oil to a semi-solid. Shortening is shelf-stable at room temperature. It has a high melting point making it easy to use at a variety of temperatures. See Shortening.
Vent To leave an opening through which steam can escape in the covering of a food. EX: Vents are cut in the top pie crust.
Walnuts – The seed of a deciduous tree, consisting of edible kernels contained within a hard shell which is encased in a green husk. The two main varieties of walnuts used in baking are English Walnuts and the native American Black Walnuts. Learn more
Water Very hard water and soft water create problems for baked goods. Tap water of medium hardness and without noticeable chlorination or other off odors is suitable. Bottled water may be used in very hard water regions. (Soft water=15-50 ppm; Medium hard=50-100 ppm; Hard=100-200 ppm; Very hard=over 200 ppm).
Water content The amount or percentage water is of the total weight of an ingredient or product.
(Ex: a 4 oz sweet potato is 80% water or 3.2 oz water).
Weigh To use a scale to determine the weight of ingredients, dough pieces, the baked product or net weight.
Wheat-allergic People who have an IgE-mediated response to wheat protein (not necessarily the gluten portion). These individuals must only avoid wheat, not other grains. Most children who are allergic outgrow the allergy. Learn more Food Allergy Network, Resource: Kitchen Science: Baking for Special Needs.
Wheat Flour Flour milled from soft, red or white wheat for cakes, pastries, waffles, and other products, or hard white or red wheat for pizza crust, yeast breads, bagels, and some rolls or hearth breads. High-protein durum wheat will be used for flour or semolina for some specialty breads, but is primarily a pasta wheat. Home baking (called “family flour” in the milling industry) wheat flour may be: Unbleached or bleached all-purpose, cake, pastry, whole wheat, stone-ground or graham, ultra-grain and bread flour. All flour is a raw commodity and should be cooked or baked before consuming.
Access Baking Flour and Food Safety resources.
View Did You Know? Flour Food Safety video.
Whip Beating a food lightly and rapidly with a mixer, whisk or beater to incorporate air and increase volume.
Whisk To beat ingredients together, using a wire whip or whisk, until well blended.
White chocolate A mixture of sugar, cocoa butter, milk solids, lecithin, and vanilla. If cocoa butter is not mentioned, the product is confectionery or summer coating, not white chocolate. It is not a true chocolate due to no chocolate liquor present. Chips or pieces and coating chunks are popular home baking ingredients.
White wheat In the U.S., wheat is classified into six classes — three classes have a bran coat that is considered “white” or pale to amber in color. These classes are soft white wheat, hard white wheat, and durum wheat. Learn more: Colorado Wheat, Wheat Foods Council,Jiffy Mix,UltraGrain, Washington Wheat, Wheat 101, Which Wheat for What?
Whole grain or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed in their original proportions. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed, meaning that 100% of the original kernel – all of the bran, germ, and endosperm. Learn more:
Whole Grain Stamp A packaging logo that helps shoppers identify whole grain products. The number on the Stamp indicates how many grams of whole grains are in a serving of the product. There are three Stamps. Source: Whole Grains Council
Whole wheat flour Flour produced from the whole kernel (bran, germ and endosperm) of wheat. Also called graham flour; in Canada, look for “whole grain whole wheat” on the food label. It is usually produced in flour mills but may be ground in a stone or home mill. Learn more
Whole white wheat flour See whole white wheat entry above. The classes of U.S. wheat grown are red, white or durum (pasta) wheat. Any wheat can be used to produce a whole wheat flour. Whole white wheat flour is nutritionally equivalent to a flour produced from soft (lower protein) or hard (higher protein) varieties of white wheat. Learn more: Ardent Mills, King Arthur Baking, Stone-Buhr, Washington Wheat Foundation, Wheat Foods Council
XXX or XXXX confectioners sugar Indicates the fineness of the powdered sugar. Four X is slightly finer, but both may be used interchangeably. It does not affect whether sifting is required — go by the recipe’s directions. Learn more: C&H Sugar, Domino Sugar
Xanthan gum A gluten substitute in baking; a polysaccharide gum derived by fermenting corn dextrose, and used in gluten- free baking to thicken, emulsify, and gel or stabilize the batter or dough without the benefit of gluten.
Yeast Baker’s yeast (differs from Brewer’s yeast) refers to a single-celled fungi in the species Saccharomyces cerevisiae. Yeast is a living organism that ferments (eats) sugar and acts as a leavening agent in yeast doughs. The by-products of yeast fermentation are carbon dioxide (CO2) and alcohol. The carbon dioxide produced during fermentation is trapped in the dough and allows the dough to rise or expand. During fermentation other flavor compounds are formed along with the alcohol that later react in the oven to give yeast-raised baked goods their characteristic flavor and aroma.
- Baking yeast Available to home bakers in two forms: dry yeast (Active Dry Yeast or Fast-Rising Instant Yeast) and wet yeast (also known as fresh or cake yeast).
- Active dry yeast (ADY) A moderate-acting dry yeast; traditionally required rehydration prior to use; today may be rehydrated in a small amount of warm liquid (110° -115° F) with sugar OR blended directly with the flour/dry ingredients prior to adding warm liquids.
- Fast-rising or instant yeast (also sold as Bread Machine yeast) A fast-acting dry yeast; typically blended directly with all dry ingredients prior to addition of warm liquids (120° – 130°F).
- Active dry yeast and fast-rising/instant yeast May be used interchangeably in home recipes. With faster-acting instant yeast, the dough may rise faster; with moderate- acting active dry yeast, the same dough may rise more slowly. Simply monitor how the dough is rising and adjust time accordingly. For use in bread machines, adjust amounts according to manufacturer’s recommendations.
- Red Star® Platinum Superior Baking YeastTM
A 2-in-1 instant yeast blended with dough strengtheners. A stronger dough is more tolerant to variations in the dough-making process and will “trap” more of the leavening produced by the yeast to yield a better oven spring and a superior volume in the finished baked good. Platinum Yeast may be used in any recipe. For more info
- Fresh or cake yeast May also be available seasonally in limited markets in the U.S. When a store stocks cake yeast, it is found in the dairy section. Fresh cake yeast is currently sold in 0.6 oz. and 2 oz. sized blocks. You’ve Got Flour What About Yeast?
- Usage guide: One dry yeast package = 1⁄4 ounce/7 grams and is about 2 ¼ teaspoons and equals one “small” 0.6-ounce cake of compressed fresh yeast or one third of a 2 oz. fresh yeast cake. One 1⁄4 oz./7g package (2 1⁄4 teaspoons) of dry yeast OR 0.6 ounces of fresh cake yeast (one-third of a 2 oz. yeast cake) will raise up to 1# (or approximately 4 cups) of flour. For more info and a conversion table, visit
- Baker’s tips: Use a thermometer to measure liquid temperature before adding it to or with the yeast. If it is too hot for you to touch, it is too hot for the yeast. Yeast ferments slowly under refrigeration 33 to 40° F, more actively at room temperatures. Yeast does not die if frozen, but will die in temperatures above 140° F.
- Baking Temperatures provides both process and internal temperatures for yeast bread baking.
Learn: All about Yeast from Red Star Yeast
More Resources: Red Star Yeast Resource Guide
Yeast temperatures Refer to Baking Temperatures. Guide
Yield The amount of product obtained as a result of a given amount of ingredients.
Zest The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods. | <urn:uuid:400493ed-916e-4754-a95a-e3606e6d45ec> | CC-MAIN-2023-40 | https://www.homebaking.org/glossary/ | s3://commoncrawl/crawl-data/CC-MAIN-2023-40/segments/1695233506559.11/warc/CC-MAIN-20230924023050-20230924053050-00028.warc.gz | en | 0.902813 | 24,903 | 3.40625 | 3 |
Jails too comfy to merit escape
Submitted by Dave Norgate on 2 September 2008.
A topical comprehension activity based on a 2008 BBC news report. Find the main points, general comprehension questions and vocabulary / synonyms exercise.
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Tapping And Tasting Maple Sugar
By SUZANNE DeCHILLO
Published: March 10, 1991
SPRING comes a drop at a time. On a warm winter day the sound of sap dripping into metal buckets beats out a happy tattoo, signaling the retreat of winter and the approach of spring. Across Westchester and Putnam Counties the maple-sugaring ritual began early with a few warm days in February.
Indians, who called March the maple moon, first discovered the sweet rewards of maple sugaring. Slashing trees, they collected the sap in birch-bark buckets, boiling it down to maple sugar. They had little use for the syrup; it was the maple sugar they were after.
With the correct amount of frost and sun, the flow of sap becomes a flood. "One warm day the sap flowed so fast we couldn't keep up with the trees," said Stephen A. Ricker, resident naturalist at the Westmoreland Sanctuary in Mount Kisco, which re-creates a maple-sugaring encampment just as it was done along Chestnut Ridge Road 200 years ago, when children collected the sap with yokes and wooden buckets. The sanctuary has an old tree dubbed "Big Drip," named for the large quantities of sap it produces. 30 Gallons of Sap, a Gallon of Syrup
Sap begins to run in late winter to nourish the trees, providing nutrients to the pent-up buds. It takes a combination of cold nights with below-freezing temperatures and days with readings in the 40's or 50's for good sap runs. Once the buds swell, and spring is well under way, the sap is no longer good enough for syrup-making. After the sap is collected, it is boiled down to syrup. It takes 30 to 50 gallons of sap to make a gallon of syrup.
Local nature centers provide a glimpse into historic and modern maple-sugaring operations. TeatownLake Reservation in Ossining even offers a rent-a-bucket program. For $30, a family can rent a sap bucket on a sugar maple and at the end of the sugaring season receive an eight-ounce bottle of grade A maple syrup and two free tickets to the yearly pancake brunch.
Here is a sampling of local maple-sugaring demonstrations:
Greenburgh Nature Center, Dromore Road off Central Avenue (723-3470). March 17 from 1 to 4 P.M., Maple Sugar Party includes tours, candy and ice-cream making and live country music. Tickets $4 for non-members; $2 members. For tours for school groups, call for reservations.
Hillside Outdoor Education Center, Green Chimneys School, Gage Road, Brewster. 279-2995, Extension 202.March 17, 11 A.M., 1 and 2 P.M., free maple-sugar tours. March 24, pancake brunch 9:30 A.M. to 1:30 P.M., adults $4' children $2.50.
The Lenoir Preserve, Dudley Street, Yonkers, 968-5851. March 9, at 2 P.M., free maple sugaring for children.
Muscoot Park, Route 100, Somers. 232-7118. Today at 1 P.M., backyard maple-sugaring program. Free.
Madden Outdoor Education Center, Putnam-Northern Westchester, Boces, Carmel, 225-9256. Center operates largest maple-sugaring operation in southern New York and runs free tours each weekend from 10 A.M. to 4 P.M. Maple syrup can be bought.
Pace University Environmental Center, 861 Bedford Road, Pleasantville, 773-3789. Maple-sugar demonstrations for school groups. Call for reservations.
Taconic Outdoor Education Center, 12 Dennytown Road, Cold Spring, 265-3773. Maple-sugar demonstrations for school groups. Call for reservations.
Teatown Lake Reservation, Spring Valley Road, Ossining, 762-2912. Free maple-sugar demonstrations at Sugar House every Sunday in March at 1, 2 and 3 P.M. March 23, pancake brunch. Call for reservations. Tickets for adults $7; children $5. For tours for school groups, call for reservations.
Trailside Nature Museum, Ward Pound Ridge Reservation, at the Junction of Route 35 and 121 in Cross River, 763-3993. March 16 and 23, 10 A.M. to 4 P.M., open house at the sugar shack. Today at 2 P.M., Early American maple-sugaring demonstration. March 17 at 1 P.M., maple sugaring for children. March 24 at 2 P.M., sugaring-off party with music, stories and treats. Parking fee.
Washington's Headquarters Museum, 140 Virginia Road, North White Plains, N.Y., 949-1236. Today at 1 P.M., Colonial maple-sugaring demonstration. Free.
Westmoreland Sanctuary, Chestnut Ridge Road, Mount Kisco, 666-8448. March 17 at 2 P.M., free maple-sugaring demonstration.
Photos: With spring approaching, the drip, drip beat of maple-sugaring can be heard across Westchester and Putnam. Stephen A. Ricker, right, at Westmoreland Sanctuary, and Barbara Sarbin, at Teatown Lake, were kept busy collecting and boiling down the tree's sap (pg. 1); Carrying maple syrup, Barbara Sarbin entered the sugar house at Teatown Lake Reservation in Ossining as the process of turning the sap into maple syrup began (pg. 20) (Photographs by Suzanne DeChillo for The New York Times) | <urn:uuid:0d983226-c8de-4cbd-8624-80860a14a25b> | CC-MAIN-2017-34 | http://www.nytimes.com/1991/03/10/nyregion/tapping-and-tasting-maple-sugar.html?src=pm | s3://commoncrawl/crawl-data/CC-MAIN-2017-34/segments/1502886112682.87/warc/CC-MAIN-20170822201124-20170822221124-00013.warc.gz | en | 0.908695 | 1,215 | 2.5625 | 3 |
This biographical sketch is part of the article:
Why the Reformation? (T&T 2001) by A E Bouter
After considerable formal schooling and a frightening experience in a thunderstorm, Luther entered an Augustinian monastery in 1505. Staupitz, the vicar-general of the Augustinian Order, encouraged Luther to study the Bible, which he did with zeal.
In 1510-11 he was sent to Rome by his monastic order, and there he saw for himself the corruption and luxury of the Roman Church, things he would never have seen in his native Germany (Saxony).
After this, he was appointed as a professor of theology at the University of Wittenberg, and there he began to lecture his students using the Bible as his text. It was there, around 1513-17, that he understood and accepted that justification of a sinner by God comes through faith, and by implication not from the clergy through the sacraments or by one's own efforts.
The Bible became the only authority he trusted, after a study of the original languages.
When Tetzel, the indulgence seller came into the area near Wittenberg, Luther boldly opposed him (with the support of the secular ruler, the Elector of Saxony, but in defiance of the Pope).
Originally Luther only called for a reform of the indulgence system. But by 1521, both he and Pope Leo X realized a complete break between Luther with his ideas and the Roman Church would take place. Luther was given opportunity to recant, but he refused and was excommunicated. Luther declared he would recant if the Bible could prove him wrong. This did not happen.
In the meantime, Luther's ideas were being spread and receiving wide acceptance in Germany. In a series of writings, Luther attacked the papal hierarchy, the sacramental system (rejecting that salvation must come through the sacraments), and the theology of Romanism (which had replaced the priesthood of all believers). Luther soon translated the Bible into German, and it was widely read by the German people. In 1529, following the second Diet (council) at Speier, that a group of Lutheran nobles wrote a 'protestation' to the decisions of the Diet (which had been led by Roman Catholics) and the word 'Protestant' came into use.
Luther, with the help of Philip Melanchthon and others, gradually developed what is known historically as Lutheranism (though many Lutherans today appear to have no firsthand knowledge of Luther or his theology).
Not with the full biblical light as we know today, but still it was a tremendous step with God. | <urn:uuid:086c8509-ace1-4897-9d9e-39a87645b08e> | CC-MAIN-2016-30 | http://biblecentre.org/content.php?mode=7&item=1189 | s3://commoncrawl/crawl-data/CC-MAIN-2016-30/segments/1469257823802.12/warc/CC-MAIN-20160723071023-00276-ip-10-185-27-174.ec2.internal.warc.gz | en | 0.983723 | 554 | 3.84375 | 4 |
The Liverpudlian – 23 July 2008
The official newspaper of the 58th international
European Youth Parliament session in Liverpool
Fighting the speakers’ corner
Freedom to stand up and speak one’s mind is safe guarded through Speakers’ Corners. Jonáš Jančařík speaks with Peter Bradley, director of the Speakers’ Corner Trust and explores the story behind this steadfast form of communication?
The words you are reading were edited. If you write something on the Internet, the government can block it. In the TV, it is possible to take one’s words out of context. And even when you are making a phone call, your words are recorded. No way of communication is freer than a direct speech to the audience.
A paved corner of the Hyde Park in London was designated a free speech area in 1872 as a result of a struggle commenced by a series of socialist demonstrations in the late 1860s. Since that time the so-called Speaker’s Corner symbolises the right of free speech and citizens’ involvement. Speakers hailing from all social classes have been allowed to come and stand up before the crowd and speak up on any topic, limited only by the audience’s mood and the weather.
Liberties like these helped create the atmosphere in which everyone’s opinion can be freely heard. Citizens of totalitarian states still remember the fear of punishment for speaking ones mind, however, all Londoners have to fear is standing before a crowd. Emerging democracies are up against a number of other problems. People with strong opinions may still be intimidated by those in power and must fight against a culture where others simply do not listen. However vague this may sound, it is clearly visible by the lack of quality social magazines in some countries.
Totalitarian or non-democratic states usually try to keep control over public gatherings because when the media are state controlled, speeches are the only guaranteed way to express opinions publicly. Václav Havel, one of the most important fighters for freedom in the Eastern block, knows very well what it means to be prosecuted for speaking up – and that is why he took patronage over the project of the Speaker’s Corner Trust (SCT).
Peter Bradley, a former MP, is one of the founding trustees of SCT. “We are working with the local authorities, trying to establish defined and protected places for public speeches in their cities. In Prague, the response of local politicians was just great,” he says in an interview with The Liverpudlian. SCT launched a Speakers’ Corner at Prague’s Palackého square in 2004 as the model Corner for other cities to join the project. Currently SCT is taking care of another project in Nottingham, UK, and is co-operating with potential local SCT committees in other countries including Nigeria.
SCT renews the most basic form of public communication, which should not be forgotten, even in the age of multimedia. It is important for every democracy that freedom of speech is secured for absolutely everyone, regardless of how big the audience is. Whilst media corporations are run for profit or even motivated by hidden agendas, the individual speaker expresses himself more personally and directly to us, in a fashion we can both see and understand.
(The European Youth Parliament organised its own Speakers’ Corner during its conference and recorded events in a photo essay.) | <urn:uuid:18afc814-741a-4eab-aa93-a23ab35b79c8> | CC-MAIN-2016-50 | http://www.speakerscornertrust.org/library/press/the-liverpudlian-23-july-2008/ | s3://commoncrawl/crawl-data/CC-MAIN-2016-50/segments/1480698544358.59/warc/CC-MAIN-20161202170904-00260-ip-10-31-129-80.ec2.internal.warc.gz | en | 0.955479 | 706 | 2.546875 | 3 |
Horseradish is a perennial plant with a thick whitish rhizome (underground stem) that has a bitter aroma. The plant can grow up to 60 cm in height.
Horseradish has small white flowers. Its leaves are long with marginally tooth-like serrated edges that grow out from the base root of the plant. The plant is native to south-eastern Europe and western Asia. It grows well in a variety of unlikely urban environments and is hard to remove once established.
Nowadays Horseradish is widely cultivated around the world. The plant’s leaves are edible, but the root is the only part commonly eaten.
Horseradish has been cultivated since antiquity. Pliny the Elder recommended Horseradish for its medicinal qualities. During the Middle Ages the horseradish root was used as a condiment with meats in many northern European countries.
- The root has a long history of use in traditional medicine. It has been used to treat bronchial and urinary infections, inflammation of the joints and tissues, sinus congestion, and edema1
- Internally, it was used to expel afterbirth, relieve colic, increase urination, and kill intestinal worms in children2,3
- The Horseradish root is used as a condiment and may be grated and mixed with other flavourings to make sauce or relish3
- Antimicrobial effect has been observed using Horseradish essential oil and a distillated extract from fresh Horseradish root4, 5, 6 (in vitro)
How it can be used
- Preparations are used internally (orally) to treat catarrhs7
- Preparations are used internally as a support to the treatment of infections of the urinary tract7
- Horseradish has an irritating effect on the mucous membranes
- Do not use during pregnancy or while breastfeeding
Although references are provided and information has been compiled with care, errors may be present. The remedies listed here should not be used without prior consultation with a qualified healthcare professional. The authors are not responsible for any adverse effect or consequences resulting from the use of the information published in this website.
- In vitro evidence: evidence from studies using isolated components of living organisms such as cells or purified molecules
- In vivo evidence: evidence from studies with whole living organisms
- Clinical trial evidence: evidence from clinical trials conducted with humans
- Yu EY, Pickering IJ, George GN, Prince RC. In situ observation of the generation of isothiocyanates from sinigrin in horseradish and wasabi. Biochim Biophys Acta . 2001;1527(3):156-160.
- Chevallier A. The Encyclopedia of Medicinal Plants . New York, NY: DK Publishing Inc; 1996.
- Lininger SW, Wright JV, et al, eds. The Natural Pharmacy . Rocklin, CA: Prima Publishing; 1998.
- Ward SM, Delaquis PJ, Holley RA, Mazza G. Inhibition of spoilage and pathogenic bacteria on agar and pre-cooked roast beef by volatile horseradish distillates. Food Res Int . 1998;31(1):19-26.
- Delaquis PJ, Ward SM, Holley RA, Cliff MC, Mazza G. Microbiological, chemical and sensory properties of pre-cooked roast beef preserved with horseradish essential oil. J Food Sci . 1999;64(3):519-524.
- Maslov AK, Luzhnova SA, Kalyanina OV. Effects of horseradish root on functional activity of phagocytes, total blood cell count, and state of the liver in mice with experimental leprosy. Bull Exp Biol Med . 2002;134(2):156-158.
- Blumenthal M, ed. 1998 The Complete German Commission E Monographs. Boston, MA: American Botanical Council.
- Newall CA, Anderson LA, Phillipson JD. Herbal Medicines: A Guide for Health-Care Professionals . London, England: The Pharmaceutical Press; 1996.
- Ernst E. Herbal medicinal products during pregnancy: are they safe? BJOG . 2002;109(3):227-235 | <urn:uuid:35607323-1b06-4971-9523-0e8036ff2e85> | CC-MAIN-2017-26 | http://phytology.org.uk/plants/horseradish/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128320227.27/warc/CC-MAIN-20170624064634-20170624084634-00335.warc.gz | en | 0.876577 | 890 | 3.640625 | 4 |
Years ago, when the predominant type of farming operation in our region was dairy farming, it was unusual to see fields of vegetables such as pumpkins ripening.
It appears that this is no longer the case as these bright orange and sometimes other colored fruit, have seemingly appeared almost everywhere, overnight. Prices are also quite reasonable due somewhat to the competition. In general it has been a great growing season! Please purchase your pumpkins as local as possible to help our farmers, preferably from roadside markets.
Although we tend to think of them as objects for decorations, pumpkins or winter squash in general have been a staple food for Americans since long before the pilgrims arrived. They provide important vitamins and minerals that are absent in the main cereal and legume crops such as corn and beans.
Pumpkins combined with a cereal grain, plus a legume, provide all the nutrients we need to survive. These three crops have been grown together as the “Three Sisters” by Iroquois and other Native Americans for perhaps as long as 10,000 years. In terms of yield, few crops can equal the tonnage that a field of pumpkins can achieve. Yields of 15 to 20 tons per acre are not at all uncommon.
Pumpkins can be stored for up to six months if properly handled but typically they will last for about 3 months. For best results harvest fruit as soon as they are mature and prior to frost. Both squashes and pumpkins should be well matured before harvest and storage. In some years when maturity is late, pumpkin fruit with at least 40 to 50 percent of the fruit surface with orange color will continue to ripen after harvest. Use care in handling fruits to avoid wounds. Cuts and bruises in the rind are open to decay organisms that may cause a great deal of loss in the short run. Under proper conditions wound areas can heal over by producing cork tissue. The protective tissue seems to develop best at relatively high temperature and in moist atmosphere.
Ideally, pumpkins should be cured at temperatures around 80 to 85 degrees for 10 to 20 days and after curing they should be stored at 50 to 60 degrees, with 70 percent humidity. Storage temperatures below 40 degrees will cause chilling injury leading to the fruit rotting in less than 2 or 3 months.
There are many varieties of pumpkins with widely varying shapes, colors and sizes. The mini pumpkins such as Jack B Little, make tasty individual side dishes. Cut off the tops, scoop out the seeds, add a pat of butter and a tablespoon of maple syrup. Bake or microwave until the flesh is soft. You can substitute brown sugar for the maple syrup but it will not taste quite as good!
Canned “pumpkin” that is used to make pumpkin pie is usually not pumpkin at all, but butternut or Hubbard squash, which has a less stringy texture and a sweeter taste. These tasty winter squash also make wonderful soup. Combine two cups of cooked winter squash or pie pumpkin with 1 quart of chicken or vegetable stock. Whizz it all in the blender or food processor, add a pint of light cream and season with salt and pepper plus a dash of nutmeg and perhaps some cinnamon. For a delicious twist on this recipe, add a teaspoon of curry powder or five spice powder.
Bob Beyfuss lives and gardens in Schoharie County. Garden Tips appears Fridays. Send him an e-mail to firstname.lastname@example.org. | <urn:uuid:550a5645-1117-4e3c-9326-2c2dbf0beccd> | CC-MAIN-2017-22 | http://www.dailyfreeman.com/lifestyle/20131031/bob-beyfuss-this-has-been-a-great-growing-season-for-pumpkins&template=printart | s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463613796.37/warc/CC-MAIN-20170530051312-20170530071312-00234.warc.gz | en | 0.959187 | 710 | 3.25 | 3 |
The True Cost of Solar Energy
Over the weekend Hilary Clinton, the Democratic front-runner for the 2016 US presidency, released a YouTube video in which she stated that, if elected, she would have more than 500 million solar panels installed in her first term.
While she obviously means well, there are a number of issues with the current technologies that are used to produce solar panels. The manufacturing chain is long, expensive and polluting, as is briefly outlined below.
The following metals and minerals are used in constructing solar panels:
Coal & Iron ore (used to make the steel support structure)
All of these metals and minerals have to be mined, processed and refined. Each stage produces substantial quantities of toxic waste and polluted water. And this is before the manufacture of solar panels has even begun.
The manufacture of the panels also results in large quantities of waste. And it uses two of the most aggressive chemicals available. Hydrofluoric acid and sodium hydroxide.
All the above processes use a lot of energy and a lot of water.
Large-scale manufacture of solar panels is a relatively recent development. As a consequence, most panels have not reached end of life. When this happens on a large scale, and it will, we will have even more waste to deal with. While recycling would seem the answer at first blush, just look at the list above. It will be very expensive to even partially recycle.
One further point; solar is of limited value when the panels are dirty or it is cloudy, and of no value at night. The answer, many say, is storage, by battery or other means. But it would be prohibitively expensive to store any meaningful amount of electricity using current technology.
It is possible that future technology may change the expensive and polluting nature of solar cell production. This is another reason not to rush into the installation of massive amounts of current technology.
Solar energy may one day be cost competitive with, and cleaner than, fossil fuels. While it is difficult to make a case for King Coal (although it is, by far, our most abundant energy source), oil and gas are less polluting and less expensive than solar.
Finally, be suspicious of anything that needs government subsidies, or coercion. A couple of cases.
Consider US company Solyndra, LLC. The company claimed it had advanced solar technology and received a loan guarantee of USD536 million from President Obama. It went bankrupt shortly thereafter.
In France people were subsidized to buy solar panels and then paid way over the market rate for the electricity that was fed back into the grid. So it got to the stage that farmers were selling their herds and covering fields in solar panels. It was more profitable than farming.
Oh, the folly. | <urn:uuid:c76efb22-3c4d-4873-a97b-306e057a6528> | CC-MAIN-2018-13 | http://marketcap.com.au/true-cost-solar-energy/ | s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647838.64/warc/CC-MAIN-20180322092712-20180322112712-00437.warc.gz | en | 0.962984 | 563 | 2.984375 | 3 |
The school follows the National Curriculum at appropriate levels: this includes Foundation up to Key Stage 5. Teaching groups of up to 10 pupils enable continual assessment and individual programmes of work to be followed. At Key Stage 2, pupils are mostly taught by their class teacher supported by a teaching assistant. Most subjects at Key Stage 3, 4 and 5 are taught by specialist teachers supported by a teaching assistant, and secondary age pupils have access to specialist classrooms e.g.Science Lab. The school has a highly committed staff team, who work extremely hard to offer the pupils at Sidestrand Hall a full range of curriculum and enrichment opportunities.
The school is organised into four Key Stage teams:
- Lower School [Key Stage 2]: currently comprises of four classes. The school follows the framework of the Literacy and Numeracy strategy, and the National Curriculum is taught mainly through an integrated topic approach. Pupils are grouped according to age/ability. The extended curriculum includes practical opportunities, sensory approaches and play/social communication activities.
- Middle School [Key Stage 3]: comprises of 7 teaching classes: 2 of the Year 7/8 classes operate on a more primary model basis to suit the needs of the pupils. The more able Year 8 and 9 pupils begin and end the day with their base tutor and teaching assistant, but move to different teachers and curriculum areas in the school. Pupils continue to follow the National Curriculum and an integrated topic cycle, and are encouraged to move towards greater independence in their own learning, and to develop skills in social interaction and for their personal development. We aim to prepare pupils for a smooth transition into KS4.
- Upper School and Vocational [Key Stage 4]: In Years 10 and 11, pupils continue their work in all National Curriculum areas but these are within a comprehensive programme of nationally accredited awards. These include Entry Level Awards, GCSE, AQA Units, QCF Gateway Qualifications and the Duke of Edinburgh Bronze Award. A range of vocational pathways are also covered within these Awards.
- Sixth Form (Key Stage 5): Our new 40-place post-16 will be developing over the next 3 years. The curriculum will include English and Maths as compulsory subjects and a range of vocational and independent life skills.
Working closely with the our Transition Co-ordinator, all pupils reaching school leaving age are encouraged to undertake further education at our own 6th Form or another local college, which provides courses designed to meet the needs of the individual pupils. | <urn:uuid:395ff02e-f10e-44ac-929e-168a5bd02b47> | CC-MAIN-2021-31 | http://sidestrandhall.org.uk/curriculum/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-31/segments/1627046154214.63/warc/CC-MAIN-20210801154943-20210801184943-00524.warc.gz | en | 0.962111 | 511 | 2.578125 | 3 |
Astronomers have just announced they have discovered what may be the most distant galaxy ever seen, smashing the previous record holder. This galaxy is at a mind-crushing distance of 13.2 billion light years from Earth, making it not just the most distant galaxy but also the most distant extant object ever detected!
Here is the object in question:
The small box shows the location of the galaxy, which is invisible by eye in the image. The zoomed region shows it in the infrared, where it glows more strongly.
[NOTE: Let me be clear up front and say that this is a candidate galaxy, since it hasn't been confirmed using other distance determination methods. However, having read the paper I think the astronomers did an excellent job showing this is very likely to be a galaxy 13.2 giga-light years away. From here on out I'll refer to it as if it's real, but to be fair bear in mind there is some small chance it may turn out not to be real.]
Named UDFj-39546284, the galaxy is seen as it was just 480 million years after the Universe itself formed! The previous record holder -- which was announced just last October -- was 13.1 billion light years away. This new galaxy beats that by 120 million light years, a substantial amount. Mind you, these galaxies formed not long after the Big Bang, which happened 13.73 billion years ago. We think the very first galaxies started forming 200 - 300 million years after the Bang; if that's correct then we won't see any galaxies more than about 13.5 billion light years away. Going from 13.1 to 13.2 billion light years represents a big jump closer to that ultimate limit!
The galaxy was found in the infrared Hubble Ultra Deep Field, or HUDF, an incredible observation where Hubble pointed at one patch of sky and stared at it for 173,000 seconds: 48 solid hours! After Hubble's Wide Field Camera 3 observed it, this supposedly blank patch of sky came alive with thousands upon thousands of distant galaxies, and in fact the last record-breaking galaxy was found in the image. The picture here shows the whole HUDF image, with the first picture at the top of this post outlined. Click it to see it in full size, and you'll start to get an appreciation of just how freaking tough these observations are. The sky is full of faint galaxies!
This new discovery was found using what's called the dropout technique. It works in a clever way: hot stars inside a galaxy can produce ultraviolet light that can ionize hydrogen, that is, remove the electron from a hydrogen atom. So if there is a cloud of hydrogen atoms between you and a galaxy filled with such hot stars, the UV light you see from that galaxy is absorbed handily by that gas, and you don't see the galaxy. However, visible light can pass through the gas, so if you use filters to observe the galaxy, you'll see it in the red filter, the green filter, the blue filter, but then pop! In the UV filter it's gone. The galaxy has dropped out of sight.
The thing is, because the Universe is expanding, light from a distant galaxy gets red shifted -- literally, the light we see from it has a longer wavelength, similar to the way sound from a receding car drops in pitch -- and the farther away a galaxy is the more its light gets shifted. If it's at the right distance, then the dropout happens in the blue filter (as well as the UV), because the UV light emitted from the galaxy has shifted to the blue. A more distant galaxy will have its UV light shifted into the green so the galaxy is now invisible in the UV, blue, and green filters, and so on.
This becomes a handy way to measure a galaxy's distance! All you need to do is observe it in a bunch of filters and see which one it disappears in. While it's a bit crude -- you can't get an exact distance, just a rough estimate -- it works well enough to find the most distant galaxies. Thousands of distant galaxies have been found this way, confirmed later using more sophisticated, accurate, and sensitive techniques.
And that's what these astronomers have done. The image above shows UDFj-39546284 in various filters of the Deep Field; the left image is visible light, and the next three in near-infrared filters. You can see the galaxy suddenly pop up in the H filter, at a wavelength of 1.6 microns (a little over twice the wavelength the eye can detect). They analyzed the light in that filter carefully, making sure the galaxy is indeed real and not some random fluctuation in the background noise, a nearby star, or a closer galaxy masquerading as a more distant one.
The fact that the galaxy is not seen in the shorter wavelength filters means all its light must be redshifted by a factor of about 11.3 (what those in the know refer to as z = 10.3*) , meaning the wavelength has been stretched by that much. Using models of the Universe's expansion and age, the astronomers could then determine its distance of 13.2 billion light years.
In fact, they found several other galaxies in the HUDF at large distances, though none as far as UDFj-39546284. These other galaxies are at redshifts of roughly z = 8, putting them a little over 13 billion light years away, which is still really, really far away.
Let me note that this research wasn't done just to break a record. There's real science here, and important science. The brightness of the galaxy reflects how many stars are forming there, so comparing galaxies at a z = 8 and 10.3 tells us how the Universe was changing over time when it was young. What was found was that the star formation rate increased rapidly between those two epochs. That's interesting! We know that if we start at the present and wind the clock backwards, we see stars forming more rapidly in the past than today. But if you go far enough backwards that trend reverses, and apparently at some point between 480 million and 600 million years after the Big Bang star formation rate really hit the gas. So to speak.
Not only that, but the number of galaxies seen at that whopping distance will tell us how galaxies formed, too. As more of these galaxies are detected -- especially with the upcoming James Webb Space Telescope, which should find them by the hundreds or more -- we'll start to get a grip on just what our Universe looked like when it was very young.
All of this is part of the ultimate goal of understanding the Universe itself: how it was formed, how it's aged, what's inside of it... and maybe even if the Big Bang itself was a singular event, or if there could be other Universes out there -- if we're part of a bigger metaverse. All those answers are out there, waiting to be found. And the deeper we look, the more answers we'll get... as well as more questions. But that's why this is so much fun!
Image credit: NASA, ESA, Garth Illingworth (University of California, Santa Cruz) and Rychard Bouwens (University of California, Santa Cruz and Leiden University) and the HUDF09 Team.
* That's not a typo; z refers to a mathematical term that is the actual redshift factor minus 1. It makes the math easier to use it that way. | <urn:uuid:3476e76d-9b9f-4ea2-8bf6-9ad6defb76a6> | CC-MAIN-2015-35 | http://www.slate.com/blogs/bad_astronomy/2011/01/26/another_record_breaker_ultra_deep_image_reveals_ultra_distant_galaxy.html | s3://commoncrawl/crawl-data/CC-MAIN-2015-35/segments/1440645265792.74/warc/CC-MAIN-20150827031425-00185-ip-10-171-96-226.ec2.internal.warc.gz | en | 0.958748 | 1,549 | 3.234375 | 3 |
What Does Inelastic Mean?
Something is inelastic when its price does not vary with the price of another item. It the business world, the term most often refers to how little the price of a good or service changes when the supply of that good or service changes.
The formula for
= % Change in Quantity/% Change in Price
How Does Inelasticity Work?
Let's assume that when gas prices increase by 50%, gas purchases fall by just 2%. Using the formula above, we can calculate that gasoline is pretty inelastic:
= -2%/50% = -0.04
Thus, we can say that for every percentage point that gas prices increase, gas purchases decrease by four one-hundredths of a percent. The price of gas is inelastic.
Why Does Inelasticity Matter?
If demand changes awhen prices change a little, the demand for a product is . This often is the case for products or services for which there are many alternatives or for which consumers are price sensitive.
The opposite is also true: When there is a small change in demand when prices change a lot, the product is inelastic. This is often the case for products and services that people consider necessities and factors. At some point, however, there is a price at which demand for any good or service fall to zero or near zero.purchase at almost any price. The presence of few good substitutes and the presence of customer loyalty are also | <urn:uuid:2c944cdb-cb19-4db9-a847-6f0a30cbe4f5> | CC-MAIN-2021-04 | https://investinganswers.com/dictionary/i/inelastic | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703514495.52/warc/CC-MAIN-20210118092350-20210118122350-00469.warc.gz | en | 0.957652 | 308 | 3.234375 | 3 |
The egg shape has often inspired artists and the egg has been the palette for some of the most intriguing of folk arts in many cultures.
There is literally no end to the creative possibilities for individual expression on an eggshell. You can paint eggs or color them with crayons or felt-tipped pens, turn them into funny faces, top them with fantastic hats, trim them with feathers or sequins or simply dye them in an endless variety of hues. However you decide to do it, decorating eggs is fun for grown-ups as well as kids.
You can decorate either hard-boiled eggs or empty eggshells. The hard-boiled variety is a bit sturdier for children to use, while empty shells are best if you’re making an egg tree or want to keep the eggs on display for a considerable time.
Commercial egg dyes are sold especially at the Easter season and food coloring is available year round. Any time of year, you might prefer to craft your eggs by experimenting with colors from nature.
To make naturally dyed eggs: Toss your choice of a handful – or two or three – of one of the materials below into a saucepan. (Use your own judgment about quantity. This is an art – not a science!) Add about a cup of water for each handful, so the water comes at least an inch above the dyestuff. Bring to boiling, reduce the heat and simmer from 15 minutes up to an hour, until the color is the shade you want. Keep in mind that the eggs will dye a lighter shade. Remove the pan from the heat.
Through cheesecloth or a fine sieve, strain the dye mixture into a small bowl that’s deep enough to completely cover the eggs you want to dye. Add 2 to 3 teaspoons of white vinegar for each cup of dye liquid. With a spoon or wire egg holder from a dyeing kit, lower the eggs into the hot liquid. Let the eggs stand until they reach the desired color. For emptied eggshells, stir or rotate for even coloring. With a slotted spoon or wire egg holder, remove the eggs to a rack or drainer. Allow the eggs to dry thoroughly. Within less than two hours, refrigerate hard-boiled eggs that you intend to eat.
However you decide to color your hard-boiled eggs, follow these tips if you’d like to eat them later: Wash your hands thoroughly before handling the eggs at every step, including cooking, cooling, dyeing and hiding. If you won’t be coloring your eggs right after cooking them, store them in their cartons in the refrigerator. Don’t color or hide cracked eggs.
When coloring the eggs, use water warmer than the eggs. Refrigerate the eggs in their cartons right after coloring and refrigerate them again after they’ve been hidden and found. Don’t eat cracked eggs or eggs that have been out of refrigeration for more than two hours. If you plan to use hard-boiled eggs as a centerpiece or other decoration and they will be out of refrigeration for many hours or several days, cook extra eggs to refrigerate for eating. Discard the eggs that have been left out as a decoration. For more decorating ideas, visit www.IncredibleEgg.org. | <urn:uuid:793c4ef2-c9b3-4ad8-9d8a-0f36038cd6fb> | CC-MAIN-2017-26 | https://www.incredibleegg.org/eggcyclopedia/d/decorating-eggs/ | s3://commoncrawl/crawl-data/CC-MAIN-2017-26/segments/1498128320685.63/warc/CC-MAIN-20170626064746-20170626084746-00332.warc.gz | en | 0.948485 | 687 | 2.515625 | 3 |
Threat by Phone
If a threat is received by phone, it is desirable to have
another person listen to the call if possible. A calm response
to the caller could result in more information. Since the
caller is the best source, keep him or her on the line as long
as possible and ask for the message to be repeated for clarity.
During the call:
- DO NOT hang up.
- Remain calm, be courteous, and listen.
- Attempt to find out why the caller is upset.
- Identify the type of threat and to whom it is directed.
- Check caller ID if available.
- Get as much information as possible.
After the call:
- Write down as much information as possible.
- Call 911.
- Call LVC public safety (ext. 6111).
- Do not share information with anyone except emergency personnel and selected College officials. Note that only designated College officials can share information publicly. | <urn:uuid:23fbb862-8101-4019-9ac6-0fd4686c8146> | CC-MAIN-2013-48 | http://lvc.edu/emergency-plan/threat-by-phone.aspx | s3://commoncrawl/crawl-data/CC-MAIN-2013-48/segments/1386163816314/warc/CC-MAIN-20131204133016-00088-ip-10-33-133-15.ec2.internal.warc.gz | en | 0.920147 | 203 | 2.53125 | 3 |
The latest news on this change — carefully culled from the world wide web by our change agents. They do the surfing, so you don't have to!
Plant Your Veggies!
In response to increased prices at the grocery store, some shoppers are planting veggies at home, in order to save some green while going green. Realizing that almost any lawn can be turned into a full-fledged vegetable garden, they are learning the tricks of the homegrown produce trade.
A garden center in Portland, OR is reporting that vegetable plant sales are up 43%, while flower sales are down 16%. Bruce Butterfield, a research director for the National Gardening Association predicts that 2008 will be another big year for veggie gardening, due to “the combination of gas prices, food prices and people staying home because the world’s gone crazy.”
The start-up costs of planting a vegetable garden are very small, especially if you use seeds. A seed packet only costs a dollar or two, and after that, the investment is little money, just time spent on tending to the plants.
Do you have a vegetable garden already? If not, have you considered creating one? [The Wall Street Journal] | <urn:uuid:a9b852c1-67ff-486e-8bdd-047fd65d559e> | CC-MAIN-2018-05 | http://www.first30days.com/going-green/articles/plant-your-veggies.html?comments=all | s3://commoncrawl/crawl-data/CC-MAIN-2018-05/segments/1516084891926.62/warc/CC-MAIN-20180123111826-20180123131826-00193.warc.gz | en | 0.946737 | 248 | 2.53125 | 3 |
Understanding Biology in Adult Mental Health
Understanding Biology in Adult Mental Health
Issue 47 – April 2016
Author: Steven Coles (firstname.lastname@example.org)
- There are differing views as to the importance of biology in causing mental health issues
- Staff tend to favour biologically based models, the public psychosocial
- There is no firm evidence base for biology being the primary cause of mental health issues
- Biology’s importance is in enabling what we do, rather than necessarily causing what we do.
Implications for practice
- We need to be honest and transparent about the contested nature of mental health
- More emphasis needs to be placed on psychosocial factors
- We need to develop shared understandings, rather than impose diagnostic categories
Who believes what?Staff, family members and service users hold a range of different beliefs about what causes distress or unusual experiences. Some of these models and ideas emphasise biology significantly more than others. Currently mental health services are dominated by a model of biology as a primary cause, whilst psychosocial factors have been given less significance and often seen as a trigger of an underlying biological problem. Interestingly the general public tend to favour psychosocial factors as causes1, whereas mental health staff (though with diversity within and between staff groups) tend towards biological explanations. For example, a study of British Psychiatrists found that only 0.4% thought the causes of schizophrenia are ‘primarily social’, whereas 46.1% said ‘primarily biological’ 2. This suggests that there is a potentially large mismatch in beliefs between those delivering and people receiving mental health services. Staff members have more power in these interactions and so their biologically leaning views may side-line alternative perspectives. Do services need to be more flexible in their views and give more emphasis to psychosocial factors?
Is the evidence of biological causation robust and consistent?It is rather common for research to hit the headlines claiming to have found the biological cause of schizophrenia. There is then usually a study which fails to replicate this research, though given far less media attention 3,4. There is no firm evidence that mental distress in adult mental health is primarily caused by biochemical imbalances, genes, or something going wrong in the brain 3, 4, 5, 6. If we focus on the evidence for schizophrenia, there has been a very well-funded research programme on biological causation for many years (vastly more than on psychosocial causation), the “problem, however, is that the overall pattern of this evidence is neither compelling nor clear” (p.785). Furthermore, the evidence has numerous issues: methodological problems, lack of replication and alternative explanations for results3, 4, 5, 6. One key issue is that the biological research base is built on a diagnosis (“schizophrenia”) which has poor scientific credibility, so any research based on such a diagnosis will be limited 5, 7. This was acknowledged by the director National Institute for Mental Health in the US8. With the diagnosis of schizophrenia, behavioural genetic research (twin and adoption studies) appear to vastly inflate the role of genetics, due to methodological weaknesses and unsustainable assumptions3,4,5,. Molecular genetics, which look at gene sequences, should be based on sound behavioural genetics which is not the case in this area. Due to the vast number of gene sequences considered in molecular genetic research, there is a significant risk of finding a ‘result’ by chance (i.e. a false positive result), which helps explains the failure of replication of research that hit headlines 3,4,5. At best molecular research would only suggest very small effects of multiple genes, and none specific to a diagnosis of schizophrenia. Also these genes do not necessarily indicate a deficit or problem but will be dependent on the environment for their expression. A simplistic model of biological causation is not sustainable as biology and environment interact and fundamentally alter each other5.
Is there an alternative way to view biology?9Despite the inconsistent evidence for biological causation, biology is still important. Biology enables all that we do, but it does not necessarily cause what we do. In typing this bite-size, my fingers are essential, though they are not the cause of my words and my grammatical errors stem from a complex range of current circumstances, educational background and so forth! Distress is not just in the mind, it is felt through our bodies. In all our activities we experience and feel the world through our bodies 9. Even though our bodies and brains are essential to writing poetry, dancing, singing, walking and so forth we do not class these as symptoms of an illness. So why class distress and attempts to survive difficult circumstances as an illness? When terrible things happen to people this will alter their biology such as systems in the brain that deal with threat – this is survival. For many people the threat is ongoing and live precarious and marginalised lives which continue to shape them – such as racism, abuse, poor housing and cuts to finances. However, even if the actual threat has decreased, a person’s threat response will remain on high alert. This will influence how the person responds to the world around them – perhaps to avoid, or become aggressive quickly, which will increase the likelihood of a negative response from the social environment. This will then heighten or maintain their threat response.
What does this mean in practice?If we accept that biology is not the primary cause of mental health issues, it means we need to rethink a significant amount of our assumptions in adult mental health and what we tell clients about their experiences. Professional training would need to be more balanced to give greater weight to psychosocial causation and alter the biological dominance in services. We have based the whole classification of distress and unusual experiences on models of physical health, and it needs to change. We cannot assume service users lack insight for not accepting their diagnosis as our insight might be called into question for our adherence to psychiatric diagnosis and beliefs in biological causation. We need to devote more time to psychosocial factors that are detrimental to people’s well-being (abusive relationships, access to education, child abuse, lack of community resources, housing). Ultimately a social-psychological model requires new social policies. If the above critique of the role of biological causation is not accepted, it is still a fact that the role of biology in mental health is contested by a significant number of academics, professionals, people with lived experience and supporters. Ethically in the name of honesty and transparency, we should make services users aware of the contested nature of mental health and so fully informed. This will also allow more space for people to make sense of their experiences. Opening up space for a diversity of understanding is also likely to decrease conflict between service users and staff.
- Read, J., Magliano, L., & Beavan, V. (2013). Public beliefs about the causes of ‘schizophrenia’. In J. Read & J. Dillon (Eds.) Models of Madness (2nd) Hove: Routledge.
- Kingdon, D. et al. (2004). What attitudes do psychiatrist hold towards people with mental illness? Psychiatric Bulletin, 28, 401-406.
- Joseph, J. (2013). ‘Schizophrenia and heredity’. In J. Read & J. Dillon (Eds.) Models of Madness (2nd) Hove: Routledge.
- Joseph, J. (2006). The Missing Gene. New York: Algora
- Cromby, J., Harper, D. & Reavey, P. (2013). Psychology, mental health and distress. Hampshire: Palgrave Macmillan
- Read, J. (2013). Biological psychiatry’s lost cause: The ‘schizophrenic’ brain. In J. Read & J. Dillon (Eds.) Models of Madness (2nd Ed.) Hove: Routledge.
- Bentall, R. (2010). Doctoring the mind. London: Penguin
- Insel, T. (2013). Dirctor’s blog: Transforming diangosis. http://www.nimh.nih.gov/about/director/2013/transforming-diagnosis.shtml
- Cromby, J. (2015). Feeling bodies: Embodying psychology. London: Palgrave
Trackback from your site. | <urn:uuid:aac59826-7fb5-49ae-9a3e-ed5769f2d85e> | CC-MAIN-2021-04 | https://criticalvaluesbasedpracticenetwork.co.uk/understanding-biology-in-adult-mental-health/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703544403.51/warc/CC-MAIN-20210124013637-20210124043637-00061.warc.gz | en | 0.930129 | 1,730 | 2.546875 | 3 |
Ichthyology is the study of fish that focuses on many types of fish including cartilaginous fish, jawless fish, and skeletal fish. This branch of zoology can be associated with marine biology and fisheries science, as well as other areas of study. Ichthyologists, those who practice ichthyology, have discovered more than 32,200 species of fish, and it is thought that they discover 250 new species each year. Humans first began to study fish during the Upper Paleolithic Revolution, when humans realized that they needed food, clothing, and varied equipment to survive.
The first scientific studies of fished occurred between 335 BC–80 AD, when Aristotle described 117 species of fish. Along with these early classifications, he documented behavioral and anatomical differences between marine mammals and fish, and some of his pupils continued his work after his death. Pliny the Elder contributed the last information about fish during his time, compiling a list of verifiable and questionable scientific information from the Greek world. There were no advancements in ichthyology until the European Renaissance, when three scholars introduced the modern ichthyology by actually studying fish, rather than reciting previous writings. Although all three of these men were credited with the advancements, the work of Guillaume Rondelet is thought to be the most important.
When shipbuilding and navigation boomed between the sixteenth and seventeenth century, many naturalists were given the opportunity to travel and to specialize in an area of study. These advancements helped naturalists like Georg Marcgrave study and describe one hundred species of fish from the Brazilian Coastline in his Naturalis Brasilae, and John Ray and Francis Willughby, who studied and described 420 known and new species of fish, documenting them in Historia Piscium using a provisional system of classification. Carolus Linnaeus, as well as his colleague Peter Artedi who would become known as the father of ichthyology, later updated this system.
By the time modern ichthyology had been developed, 4,514 species of fish had been identified and these were cataloged in a twenty-two volume set written by Georges Cuvier. These books, known as Histoire Naturelle des Poissons and published between 1828 and 1849, contained 2,311 species that were new to science at that time. Other modern ichthyologists include Louis Agassiz, who is known for pioneering paleoichthyology and his studies of freshwater fish and other organisms. As with other branches of zoology, ichthyology has many groups dedicated to it including the Association of Systematics Collections, North American Native Fishes Association, and the Ichthyological Society of Hong Kong.
Image Caption: Latimeria chalumnae, a species of coelacanth (family Latimeriidae). Credit: Robbie Cada/Wikipedia | <urn:uuid:4754a9f2-b02c-481a-a482-a68e16e77675> | CC-MAIN-2016-36 | http://www.redorbit.com/reference/ichthyology/ | s3://commoncrawl/crawl-data/CC-MAIN-2016-36/segments/1471982292330.57/warc/CC-MAIN-20160823195812-00161-ip-10-153-172-175.ec2.internal.warc.gz | en | 0.968506 | 588 | 3.734375 | 4 |
La Belle Dame sans Merci
La Belle Dame sans Merci by John Keats
Edexcel GCSE (9-1) English Literature Teaching Resources: La Belle Dame sans Merci is a 40 slide PowerPoint presentation with 3 accompanying worksheets.
English Teaching Resources: La Belle Dame sans Merci has been produced for the Edexcel GCSE (9-1) English Literature Poetry Anthology and contains an assortment of teaching ideas and activities for students of all abilities.
The PowerPoint and worksheets cover:
- An introduction to the poem
- Analysis of La Belle Dame sans Merci by John Keats
- A copy of the poem and consolidation of understanding activities
- Exploring how Keats uses structure and form for effect
- Studying the imagery used in La Belle Dame sans Merci
- How and why Keats uses poetic techniques such as metaphor, repetition and onomatopoeia
- Language analysis - word choice and vocabulary
- The key themes of La Belle Dame sans Merci
To preview our La Belle Dame sans Merci teaching resource please click on the images from the PowerPoint opposite.Our Price : £5.99 / 6 Credits | <urn:uuid:d46a922c-6712-4f49-8e2d-030d3e0c6ac0> | CC-MAIN-2017-22 | https://www.teacher-of-english.com/la-belle-dame-sans-merci-teaching-resources-1584.html | s3://commoncrawl/crawl-data/CC-MAIN-2017-22/segments/1495463608652.65/warc/CC-MAIN-20170526090406-20170526110406-00211.warc.gz | en | 0.80118 | 243 | 3.984375 | 4 |
Imagine a clear night in the mountains, away from glaring city lights. In the sky, gleaming speckles from distant stars cascade into the bright streams of the Milky Way. Almost everything in sight is part of our home galaxy.
To provide a glimpse beyond our galaxy and into an ever-expanding universe, the Department of Energy’s Fermilab is hosting the Art of Darkness, an exhibition by Dark Energy Survey collaborators. The exhibit opened Feb. 19 in the Fermilab Art Gallery and showcases images from celestial objects from DES’ Dark Energy Camera, DECam.
“We see so much information in the artwork that ends up being a small part of the whole DES footprint,” says Brian Nord, an astrophysicist and contributor to the DES art exhibit. “This showcase highlights the depth of a universe we don’t completely see with the naked eye.”
DES is a five-year survey that covers one-eighth of the sky to better describe dark energy–the force driving the universe’s accelerated expansion. The collaboration has more than 400 scientists from around 30 institutions. It uses the 570-megapixel DECam, one of the largest digital cameras in the world, perched atop the Blanco Telescope at the Cerro Tololo Inter-American Observatory in Chile.
The select few galaxies in the exhibit are from a narrow swath of the sky survey. Creating these photographs for the gallery requires an image-processing pipeline, a method of “cleaning up” the images by removing artifacts such as satellites, airplane or cosmic ray trails, or defects from the camera hardware, says Nikolay Kuropatkin, a DES computational physics software developer.
“We use this pipeline for our scientific surveys, but it turns out to be a good tool for artwork as well,” says Kuropatkin.
DECam is a monochromatic camera. Part of the exhibit process required Marty Murphy, an operations specialist in Fermilab’s Accelerator Division, and Nord to add color and further edit the images with an artistic eye.
Five different filters are individually placed between the telescope and camera to gather color information about the galaxy in view. Each filter corresponds to a different bandwidth, or a range of frequencies, on the electromagnetic spectrum. Those single-filter images are then combined to produce a full-color photo.
“A lot of the information in the initial pictures is lost because lots of light emits from the invisible ends of the electromagnetic spectrum,” Murphy says. “We try to bring out colors from the visible spectrum that somewhat represent what’s there and fix any discrepancies between reality and the artwork.”
This close-to-reality representation also helps scientists understand the properties of the galaxies in view. For instance, small clusters that appear red or warmer in color tell us that they are further away from us due to the expansion of the universe, says Brian Yanny, a DES data management project scientist.
“From that we can figure out how big space is and how dark energy might be affecting the size of the universe from the redshift of the object,” he says.
But the art gallery is made of more than just galaxy images. There’s a 3D print of the cosmic web derived from a computer simulation. There’s also a colorful dark matter map of the actual cosmic web that DES observes made using gravitational lensing, a distortion seen when light from background galaxies bends from a massive foreground object.
“Once you know the explanations behind the workings of the cosmos, you realize there are forces out there that make the universe beautiful,” Yanny says. “We’ve come to understand that dark matter holds the shape of spiral galaxies, which have a rapid and unstable spin. Without dark matter, we would not experience the cosmos the way we do now.”
Alongside the DECam photos are images and time-lapse videos from the Blanco Telescope and the surrounding landscapes that provide another perspective of how the very act of research helps bring out the beauty of the universe. The images (on display at Fermilab through April) come from 11 DES collaborators and were collected over the first three seasons of observations, which ended in February. DES will take data for two more years, from August to February.
“I hope the images from the camera combined with the pictures from the site can somehow merge two perspectives,” Nord says. “In essence, it’s humans looking out to the cosmos and the universe looking back at us.” | <urn:uuid:86f37e64-c77f-4d6d-a760-1adad4f9df1f> | CC-MAIN-2021-17 | https://www.symmetrymagazine.org/article/art-of-darkness | s3://commoncrawl/crawl-data/CC-MAIN-2021-17/segments/1618038072082.26/warc/CC-MAIN-20210413031741-20210413061741-00254.warc.gz | en | 0.910516 | 948 | 3.09375 | 3 |
Manufactured Gas Plants/Coal Tar Sites
This Industry Profile Fact Sheet is presented by the Environmental Protection Agency, Region III (EPA) to assist state, local, and municipal agencies, and private groups in the initial planning and evaluation of sites being considered for remediation, redevelopment or reuse. It is intended to provide a general description of site conditions and contaminants which may be encountered at specific industrial facilities. This fact sheet is presented for informational purposes only, and should not be construed as a federal policy or directive.
INDUSTRY, PROCESS, OR SITE DESCRIPTION
Manufactured gas has been produced since the early 1800s as a fuel source for residential and industrial locations. Coal, or to a lesser extent oil, was burned to volatilize the desired gas fuel. The primary gas product from this reaction was purified, while the wastes were consolidated in a tar-like matrix known as coal tar.
CHARACTERISTIC RAW MATERIALS
The heating of the coal volatilizes the impurities into oven or furnace gas which is transferred to a by-products recovery plant. The oven gas usually goes through distillation processes to remove the waste products as coal tar. Depending on the complexity of the facility, various by-products including natural gas, benzene, toluene, xylenes, phenol, creosols, pyride, anthracene, naphthalene, sulfuric acid, light oils, paraffin and ammonia sulfate may be recovered. This by-products recovery is more common with large coking operations. Numerous waste products may be generated including hydrogen sulfide gas, coal tar, complex cyanide salts, coal fines, wastewater and process still bottoms.
WASTE STREAMS AND POTENTIALLY AFFECTED ENVIRONMENTAL MEDIA
Due to the immense amounts of coal which could be handled per year, manufactured gas plant sites often have very large wastewater lagoons and coal tar pits. Common waste products encountered at Superfund assessment and remediation projects include high concentrations of polynuclear aromatic hydrocarbons (PAHs), sulfur compounds, complex cyanide compounds and lower concentrations of volatile and phenolic compounds. These wastes are concentrated in a dense, aromatic coal tar and associated waste waters. This coal tar waste is typically found in large on-site pits, many of which are over 20 feet deep. The metals concentration accumulated in the ash collection system is dependent on the content of the original fuel. The most common metals include aluminum, iron, lead, nickel, and chromium. The ash may be encountered on site mixed with the coal tar or as a separate waste pile. Other inorganic compounds are not typically encountered at significant levels.
Groundwater may be contaminated as a result of leaching or percolation of surface and subsurface contaminants, surface impoundments and leaking process lines and tanks.
Additionally, contaminated buildings and the associated demolition debris may be encountered at abandoned or inactive sites. Associated heat transmission equipment may contain significant amounts of asbestos. Decontamination, asbestos remediation, and wipe testing of this material may be required prior to off-site landfill disposal or scrapping of process equipment.
All waste materials encountered on site should be visually identified and confirmed using immuno-assay, qualitative indicators, or wet chemistry field screening techniques. It should be noted that many of the waste materials may represent a significant direct contact and/or inhalation hazard to assessment personnel. Visually identified contaminated areas, waste piles and lagoons should be characterized by collecting several samples for laboratory analysis. Surface and subsurface soil sampling should be performed to confirm the extent of the contamination. Once the contaminated areas are established, grid or random sampling may be performed to confirm the suspected clean areas. The application of non-intrusive subsurface geophysics should be evaluated to detect subsurface tar pits, process lines and chemical storage tanks.
On-site and local wells may be sampled if groundwater is an environmental concern. Installation of monitoring wells or other groundwater sampling techniques should be evaluated if it is necessary to fill data gaps.
SUGGESTED ANALYTICAL PARAMETERS
Benzene, Toluene, Ethylbenzene, Xylene (BTEX) Analysis
Cyanide (total/available) Analysis
Heavy Metals Analysis:
- Chromium (hexavalent/total) | <urn:uuid:b30227b1-cc87-40f0-8617-222e5acc5ac4> | CC-MAIN-2013-20 | http://www.epa.gov/reg3hscd/bf-lr/regional/industry/manufactured.htm | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368705020058/warc/CC-MAIN-20130516115020-00086-ip-10-60-113-184.ec2.internal.warc.gz | en | 0.913807 | 907 | 3.1875 | 3 |
Html 5 what is
HTML5 is a Hyper Text Markup Language version 5 . Which is using to structuring and presenting content for the internet or world wide web.Html and Xhtml both are use on the world wide web and html5 syntax is have in html and xhtml . HTML files are easy to stored at web server or any other place and file extension should be 'html' or 'htm.'.
- HTML5 has been added <video>, <audio>, and <canvas> elements for media
- HTML5 has been integrated to SVG content.which features is used to multimedia and graphical content for the web site.
- Also have to added <section>, <article>, <header>, and <nav> elements for content
- Also have to added APIs and DOM concepts
- HTML5 should be device independent
- HTML5 is reduce the need for external plugins like Flash | <urn:uuid:25c24bd3-ea20-4bc5-984e-3b607f17b94a> | CC-MAIN-2016-30 | http://www.tutorialsscripts.com/html5-tutorials/html5-what-is.php | s3://commoncrawl/crawl-data/CC-MAIN-2016-30/segments/1469257827791.21/warc/CC-MAIN-20160723071027-00142-ip-10-185-27-174.ec2.internal.warc.gz | en | 0.863824 | 185 | 3.734375 | 4 |
The likelihood of pregnancy depends mostly on maternal age rather than paternal age. There is no definitive age when men cannot reproduce because the number, or concentration, of sperm remains relatively constant for them. Even with decreases in semen volume, sperm motility and sperm morphology (the size and shape of sperm), men are able to produce sperm well into their senior years. While some studies have shown that advanced paternal age may be linked to higher miscarriage rates, these data are difficult to interpret due to differences in maternal age and the small numbers of patients in these studies. Nonetheless, while the effects of paternal age on fertility may not be as dramatic as with maternal age, younger is probably better. | <urn:uuid:4899175c-9d99-4a28-8063-94ce193e974d> | CC-MAIN-2018-13 | https://www.thebump.com/a/does-a-mans-age-affect-fertility | s3://commoncrawl/crawl-data/CC-MAIN-2018-13/segments/1521257647406.46/warc/CC-MAIN-20180320111412-20180320131412-00606.warc.gz | en | 0.961641 | 135 | 2.59375 | 3 |
Hustai National Park – Mongolia
The Hustai National Park (also known as Khustain Nuruu National Park) is located in the Töv Province of Mongolia, less than 60 miles from the Mongolian capital of Ulaanbaatar. A city of more than one million people, Ulaanbaatar is the cultural and economic heart of the country containing nearly half the population of Mongolia. From the Chinggis Khaan International Airport in Ulaanbaatar it is about a two to three hour drive over mostly unpaved road to Hustai National Park. With an area of nearly 200 square miles, the Hustai National Park extends from the Tuul River, on the western edge of the Mongolian steppe, west through the Khentii Mountains.
The Hustai National Park was created in 1993. In 2002, Hustai National Park became a UNESCO world biosphere reserve, through its efforts to reconcile the conservation of biological and cultural diversity with economic and social development and promote sustainable development through partnerships with the local community. The Hustai National Park Trust was established in 2003 and has since managed the national park under an agreement with the Mongolian Government. The Hustai National Park is one of the best-managed national parks in Mongolia and was the first Mongolian national park to be managed by a non-governmental organization.
Hustai National Park is home to over 40 species of mammals including the Przewalski’s horse (Equus ferus), Mongolian gazelle (Procapra gutturosa), Siberian roe deer (Capreolus pygargus), red deer (Cervus elaphus), wild boar (Sus scrofa), argali mountain sheep (Ovis ammon), Siberian ibex (Capra sibirica), Mongolian marmot (Marmota sibirica), gray wolf (Canis lupus), corsac fox (Vulpes corsac), red fox (Vulpes vulpes), Eurasian lynx (Lynx lynx), and Pallas’s cat (Otocolobus manul). Hustai National Park contains nearly 220 species of birds include great bustard (Otis tarda), bearded vulture (Gypaetus barbatus), whooper swan (Cygnus cygnus), little owl (Athene noctua), black stork (Ciconia nigra), daurian partridge (Perdix dauurica) and golden eagle (Aquila chrysaetos), as well as nearly 390 species of insects that live in the Hustai National Park. There are nearly 460 species of vascular plants in The Hustai National Park with rather large patches of birch and aspen forests.
The star attraction of the Hustai National Park is its herd of over 200 Przewalski’s horses, also called Takhi. This rare and endangered species of the only remaining wild horse in the world is native to the steppes of Mongolia. The horse was named after the Russian colonel Nikolai Przhevalsky (the name is of Polish origin and “Przewalski” is the Polish spelling), an explorer and naturalist who first described the horse in 1881. By the end of the 1950s, only 12 individual Przewalski’s horses were left in the world and by 1969 the Przewalski’s horse was extinct in the wild.
In 1977, Jan and Inge Bouman formed the Foundation for the Preservation and Protection of the Przewalski horse in Rotterdam, the Netherlands. This foundation started a program of exchange between captive populations in zoos throughout the world to reduce inbreeding, and later began a Przewalski horse breeding program. In 1998 the Przewalski horse was reintroduced into Hustai National Park from the captive bred population. | <urn:uuid:ed1ef21b-41bd-42c9-9e47-b20ca11d1b9c> | CC-MAIN-2020-10 | https://worldnationalparks.com/2014/02/26/hustai-national-park-mongolia/ | s3://commoncrawl/crawl-data/CC-MAIN-2020-10/segments/1581875144637.88/warc/CC-MAIN-20200220035657-20200220065657-00341.warc.gz | en | 0.909477 | 814 | 2.609375 | 3 |
Vegetation is considered the core producer in the food chain. Its value in the life of any living organism is immeasurable yet often under-appreciated. While some consider planting and gardening activities bothersome, others find them very relaxing. If you are a lover of gardening, you can turn your appreciation of nature into a profitable venture by starting your own home plant nursery.
Carry out a SWOT analysis, standing for strength, weakness, opportunity and threats, before establishing your plant nursery. Find out what opportunities are available to you in terms of market availability and plant preference by talking to potential customers, such as landscape designers or just the local population. Find out what tools and equipment are readily available to you, such as gardening gloves, watering cans or a hose pipe and pruners, which are necessary for gardening. The more tools you find the better, as this will save you on initial costs, thus serving as a strength. Find out what threats, such as pests and diseases, are likely to attack your preferred plant.
Use the information acquired from your research on plant preference and market availability in deciding what plants to grow in your nursery. Research the climatic requirements, as well as water and soil requirements, for your plant of choice based on the market and personal preference. Talk to extension officers or agricultural experts in your area to learn more about the plants you desire to grow. Inquire on the planting procedure as well as the best fertilizers to use and at what stage. Invite the extension officers to your home to survey the area in which you want to set up your nursery and to receive further advice regarding what changes you need to make to that particular area.
Choose the type of nursery you want to start, depending on the available market and your financial ability. Since you are starting a home nursery, a retail and landscaping nursery is preferred. Unlike a wholesale nursery, retail and landscape nurseries serve a more local market thus reducing transportation costs of delivering the plants to customers.
Create a business plan for your nursery. Account for measures to counter the weaknesses and threats in your business based on your SWOT analysis. Include your production plan in your business plan, as well as how you intend to sell your produce -- whether you intend to allow customers to view the plants in the greenhouse or create a display area for your customers.
Apply for an agricultural license for your business from your state's department of agriculture. This is done at a fee ranging from $25 to $500, depending where you live. An officer from the state department of agriculture will need to inspect your nursery before issuing you a license.
Shop around for suppliers of seeds and other planting materials, like root cuttings, potting containers and any other supplies you need. Compare prices from different suppliers in order to arrive at the most pocket-friendly choice. Talk to extension officers to find out the best places to get supplies, such as fertilizer, at an affordable price.
Clear the area you intend to use as your nursery. Erect the framework for your greenhouse, depending on the size of the nursery. Place clear plastic material on the framework to ensure your greenhouse allows in light and warmth. Create a drainage scheme by digging draining trenches for your nursery.
Choose an appropriate method of irrigation depending on the size of your nursery, number of plants and the availability of water. For a larger number of plants, install pipes all around your nursery. Create perforations on the pipes where there is a plant. This serves as drip irrigation and helps conserve water, while making sure your plants are constantly watered without the soil becoming waterlogged.
Plant the cuttings, seedlings or seeds depending on your plants of choice in accordance to the advice offered by the extension officers. Check on the plants regularly to carry out the necessary field activities, such as weeding.
- Water supply
- Potting soil
- Record keeping material
- Business license
- Agricultural license
- Seeds and other planting materials | <urn:uuid:8112fd7f-8093-4fbb-b9b2-7107159e3877> | CC-MAIN-2015-18 | http://smallbusiness.chron.com/start-home-plant-nursery-15261.html | s3://commoncrawl/crawl-data/CC-MAIN-2015-18/segments/1429246636213.71/warc/CC-MAIN-20150417045716-00003-ip-10-235-10-82.ec2.internal.warc.gz | en | 0.950345 | 809 | 2.515625 | 3 |
Gardening Perlite， Agriculture Perlite, Horticultural Perlite
Gardening pearlite is a kind of white granular material with a honeycomb structure inside made of perlite ore after preheating and instant high-temperature roasting and expansion. The principle is: perlite ore is broken to ore sand with certain granularity, which then is pre-prepared, roasted and rapidly heated (to over 1,000°C), moisture in ore is vaporized, and expands inside the vitric ore sand, forming a non-metallic mineral with a porous structure and volume expanded for 10-30 times.
Chinese Name: Gardening perlite
Alias: Large-grained expanded pearls
Diameter: 3-8 mm
It can be widely used in greening projects such as urban greening, horticultural nursery, turf establishment, big tree transplanting, roof garden, underground parking lot, ecological road bridge, sunshine hall, courtyard pot planting, dynamic playground, and improvement of saline-alkali land. It is also suitable for soilless culture of high-grade flowers and pollution-free economic plants and is a good planting material for ecological horticulture.
1. The effective water content is as high as 45%, so it can effectively shut off rainwater.
2. When the water is saturated, the weight is 450-600kg/m3 (usually about 1,800kg/m3), which effectively solves the load problem of the building structure.
3. 100% pure inorganic cultivation substrate, with stable physical and chemical indicators, and the plants can be cultivated for a long term without changing soil.
4. The permeability coefficient is 200mm/hr, which can effectively avoid the hazard of deposition.
5. Clean and odor-free, easy construction, and convenient maintenance.
6. The porosity of the product greatly promotes the growth and development of the plant’s imaginary root system, which has an excellent fixation effect on the tree and overcomes the destruction of the main root of the tree to the building structure.
Lightweight, porous, thermal insulation, not flammable
Sound absorption, water resistant, non-toxic, and anti-corrosion
The role of horticultural perlite in horticulture is as follows: Loosen the internal structure of the matrix, maintain the normal exchange of water, gas, and fertilizer; 2. Reduce the bulk density, facilitate transportation and transplanting; 3. Maintain the matrix’s stable structure.
The use of the porous nature of perlite can facilitate the deepening of the roots of crops to the inside of the perlite matrix to absorb nutrients, and the pores of perlite can retain a large amount of water and nutrients to meet the growing needs of crops for a long time. In agricultural production, it can be directly used for the large-scale planting of crops on the land surface, and can also be used for planting flowers and plants in flower pots. At the same time, it also has played a due role in soil transformation, adjustment of soil compaction, prevention of crop lodging, and control of fertilizer efficiency and fertility. By use of the porous adsorption of perlite, it can also be used as a diluent and carrier of pesticides and herbicides in agriculture. | <urn:uuid:9ad95b43-d19a-4a0c-aab4-35d84744ea75> | CC-MAIN-2020-05 | http://www.dayecasting.com/product/23.html | s3://commoncrawl/crawl-data/CC-MAIN-2020-05/segments/1579250601241.42/warc/CC-MAIN-20200121014531-20200121043531-00286.warc.gz | en | 0.896389 | 686 | 2.859375 | 3 |
Particle-scattering cross section is related to the geometric radius or diameter by some measured relation, which depends on a calibration refraction index and spherical shape of the particles. The laser light generated from the laser diode crosses the view volume and particles are directed through the view volume by an internal air pump. This device is capable of measuring not only the size distribution and concentration but also the complex refractive index of aerosol particles. Also, the refractive index is a real number for plastic but a complex number for volcanic ash. In several particle counters (e.g. The electric charge can be measured by analysing the trajectory of the particles moving in the electric field. One of the requirements to minimize particles from bouncing off the target surface is that the surface must be coated with an adhesive substance. As the amount of scattered light increases with the particles size and the scattered photons arrive at the same time, a current pulse proportional to the particles size is generated.
The amount of light scattered is proportional to the size of the particle. Learn more at www.gotopac.com. Choosing a clean room particle counter can be an intimidating process, but we hope our article is able to provide you enough information to help you purchase the right particle monitoring device for your clean room. Office Hours: 8am - 5pm CST, Production Automation Corporation (PAC) is a distributors of supplies, equipment, and controlled environments for life science, aerospace, electronics, and industrial manufacturing industries.
Airborne particle counters APC-03-2C and APC-01-02 produced by Technoorg Ltd (Hungary). The aerodynamic particle sizer accounts for the size, shape, and density of the particles. The cumulative size distributions in Figure 8.6B show 50% mass in PM1, 30% in PM12.5, and 20% in PM2.510 for Stacks A and B.
Any filter that does not change the overall average will do, but because the diffusion of the ash is a process, a Gaussian filter has been chosen for the Sakurajima data.
The different light detection geometries applied in different particle counters yield a wide range of instrument designs and constructions. Depending on the size of the particles of interest, different instrumentation provides varying levels of capabilities. Once measured the mV signal is captured then threshold comparators size the particle and the sized particles fall into different size ranges, which are displayed on the particle counter as count data at different sizes.
These sensors can be pulled from service, tested and recalibrated before failed calibration issues could potentially ground your batches. Therefore, the reported TSP by OPC would underestimate true values. The options are typically a cubic feet per minute (1CFM), 50l/min and 100l/min. Assembly and especially soldering generate large quantities of airborne contamination. they were applied to cleanroom monitoring measurements , tests of various types of air filtering equipment (laminar boxes, climatic and air cleaning systems in operating theatres, hi-tech laboratories), checking the particle size distribution and concentration in the inhalation chambers for toxicological experiments (studying the toxicity of agricultural chemicals), monitoring the aerosols and air in the various stages of the pharmacological processing of medicines, and measuring the urban aerosols within the city of Budapest. The filtering works by replacing the current value of the concentration with a new value that is the running weighted average Ci,j+1=0,25 Ci1,j+0,5 Ci,j+0,25Ci+1,j, where the index i denotes consecutive positions (or time stamps), and j describes the run number with the filter kernel. Figure 8.5. In normal cleanroom environments reporting of zero counts for several hours is not uncommon. Figure 8.5 shows that these three measurements were correlated for Stacks A (R2=0.810.92) and B (R2=0.950.99), with poor correlations for Stack C (R2=00.6). ScienceDirect is a registered trademark of Elsevier B.V. ScienceDirect is a registered trademark of Elsevier B.V. Advances in Chemical Mechanical Planarization (CMP), Environmental applications of solid-state lasers, In Situ Observations of Airborne Ash From Manned Aircraft, Size Analysis and Identification of Particles, Developments in Surface Contamination and Cleaning: Detection, Characterization, and Analysis of Contaminants, Hybrid combination of waste plastics and graphene for high-performance sustainable roads, Plastic Waste for Sustainable Asphalt Roads, Continuous Contamination Monitoring Systems, Developments in Surface Contamination and Cleaning: Particle Deposition, Control and Removal, Nanoparticle exposure assessment: methods, sampling techniques, and data analysis, Health and Environmental Safety of Nanomaterials, Detection and Measurement of Particulate Contaminants, Handbook of Silicon Wafer Cleaning Technology (Second Edition). Case Study: Compatibility of Lighthouse particle counters with vaporized hydrogen peroxide, Bjarke Madsen joins Lighthouse Worldwide Solutions, Worldwide ISO 17025 calibrations available, Using cleanroom technology to fight COVID-19, How to validate your cleanroom? The refractive index can be determined from forward- and backward-scattering at different wavelengths. The extent of particle counters sensitivity to particles differs based upon application and thus design features that detect and count particles. Classificationfocuses on the environment free of human interaction or occupancy. For further consideration we plotted also the calculations of the combination of forward and backward scattering, which we applied on our new aerosol analyser, described later. Particle losses in the dilution sampling system were corrected for the size range of 115m. information.
Used with permission from Pacific Scientific Instruments/Hach Ultra. Correlations between diluted PM2.5 concentrations from: (A) gravimetric filter versus DustTrak; (B) gravimetric filter versus OPC; and (C) DustTrak versus OPC. To follow the ALCOA standard, an audit trail built into the equipment or software is an absolute must. Roger W. Welker, in Developments in Surface Contamination and Cleaning: Detection, Characterization, and Analysis of Contaminants, 2012. Particle counters measure what we cannot see. Optical particle counters are capable of monitoring particle in the air and liquids. Knowledge of particle counter technology helps the end user understand the importance of properly maintaining the instrument. Dedicated installations of centralized particle counters, known as remote air particle counters, are attached to walls, equipment, or fixtures for long-term, dedicated monitoring. When the operation associated with the potential airborne release of nanomaterials is short in duration, a relatively high air sampling flow rate may be required (approximately 7L/min) to ensure adequate particle loading on the filter media. To ensure that the overall average is not altered by this smoothing process, Ci,j=0,75Ci,j+0,25Ci+1,j is used for the beginning and the end of the measurement series. PAC is a factory-direct distributor of products and environmental solutions for industrial and critical requirements within electronics, medical device, life science, pharmaceutical, and general manufacturing industries. The view volume is the target location in the sensor where the laser beam and the flow path converge. The plastic has a density (solid volume) similar to water, but the density of the observed ash may vary from 1.42.6g/cm3, depending on its composition and vesicularity. The mass calibration factor for the DustTrak was obtained by taking the ratio of the PM2.5 mass concentration by gravimetry to that by the DustTrak for each run. Copyright 2022 Elsevier B.V. or its licensors or contributors. Google Earth display of a traversing measurement, Sakurajima, February 15, 2015. Knowledge of particle counter technology at this level helps the end user understand the importance of properly maintaining the instrument so the data supplied by the particle counter is reliable and accurate. Gaussian filtering flattens out the measured gradients, and this is not ideal if the real gradients are very steep. Using zero count filters and monitoring sensor health is a big step in the right direction to further mitigating data issues. With so much focus on data integrity and the FDAs ALCOA approach, it is crucial to understand particle counter technology to assist decision makers when considering which option/model is best for a process when data integrity is paramount. The analysis of OPC data is not trivial, and the raw data should not be used without being subjected to proper preprocessing and analysis.
In such instruments it is important to avoid coincidence errors resulting from more than one particle in the sensing volume. Such sorting is initially independent of aerosol size suggesting similar non-volatile fractions across a range of sizes. Condensation particle counters count all particles down to 1 nm, depending on the model. Such results have been corroborated also by additional analyses on the emissions in the atmosphere performed in the laboratory. If the flow rate is not within specified tolerance then sizing errors can occur. I.J. This has little effect on PM10 (particles with a diameter of 10m or less), but if the relative number of ash particles with diameters >10m is high, a refractive index correction has to be applied (Vogel, 2013). Light scattered by a single particle in a specific direction in relation to the original direction has a unique signature which relates to the size of the particle. APC diagnostic software is needed and the monitoring tool must communicate with the manufacturing host tool, which typically uses SECSGEM (SEMI Equipment Communications Standard/Generic Equipment Model) protocol. Loretta Venturini, Laura Giorgia Rizzi, in Plastic Waste for Sustainable Asphalt Roads, 2022. There are around 35,000,000 particles for each cubic meter (size range 0.5 m and bigger), where an ISO 1 classification only permits 12 particles for each cubic meter (3m and smaller).
This is due to different calibration factors that convert light scattering signals to particle mass and illustrates why a collocated filter measurement is needed.
The principle of airborne particle counters. Calibration curves calculated by us using Mie theory for different scattering and integration angles are shown in Fig.22.4.
This way, any remote particle counter can be inserted and the data will be confirmed from the right location 100% of the time. The data from your particle counter must be reliable, accurate and from a source without manipulation. X.L. Laser health should be monitored consistently and error signals communicated if laser levels drop below optimum ranges. Process monitoring determines the readiness of the room to execute a task. For the scope of this article, well focus on cleanroom monitoring with hand held particle counters, as opposed to classification specifications or 3rdparty certification processes. The particle count operator's notes provide a very clear understanding of what is happening at the workstation.
Optical particle counters dont directly indicate the size of a particle directly. How Often Does a Particle Counter Require Recalibration? As we can see, especially in the case of forward and backward scattering, the relation between the size and the scattered intensity in certain size ranges is not uniform, the long-period oscillations for back scattering being pronounced in the 0.41 micrometre range and for forward scattering in the 13 micrometre range. Clean room facilities are crucial in the development and manufacturing of semiconductor and pharmaceutical products, biotechnology, and other fields that are very sensitive to environmental contamination. For electronics manufacturers, process and environmental monitoring are not required by regulation, but instead as a way to reduce the risks of contaminants thwarting yields and quality control. ISO 21501-4 plays a major role in particle counter calibration to ensure repeatability and accuracy.
Connecting IOT to the Next Generation of Particle Counters, How to Certify or Test a Cleanroom with a Handheld Particle Counter, New Product: Bullhead Safety Glasses Now Availble At Production Automation, How to Test a Cleanroom with A Handheld Particle Counter, How to Choose the Right Cleanroom Particle Counter, New: Particles Plus Cleanroom Particle Counters and Air Quality Monitors. Optical particle counters for vacuum systems have been implemented into various reaction chambers such as high current implanters , etchers , deposition , and diffusion furnaces and in the load locks and exhaust ports of several process tools. 22.3. Wipe-down is a relatively messy process, since it stirs up large amounts of contamination. His background includes 3D printing, electronics, and cleanroom manufacturing. Such devices were applied also to monitoring the air quality in some industrial works the Forte Photochemical Works (Vac), the Chinoin Pharmaceutical Factory (Budapest), the Parma Pharmaceutical Factory, the Viscosa Works (Nyergesjfalu) and in the operation theatres of several hospitals . The flow rate of the internal pump is controlled by a feedback loop and a mass flow controller, which keeps the flow rate constant. Mitigating data integrity issues on particle count data comes by really understanding how particle counters operate and the critical parameters that need to be tested and maintained. An aerosol particle counter works on the principal of either light scattering or light blocking. Particle counter data plays a critical role in the product life cycle. In parallel, processes and people introduce and generate particulate throughout a production session. Table 4.4 is a partial summary of the particle concentration data, averaged to the nearest 5 ppcf 0.5 m and the particle count operator's notes of the activities in the workstation. Single-particle optical analyzers are especially useful for continuous measurement of particles of uniform physical properties. Mitch is a contributing writer for Production Automation Corporation. DustTrak and OPC) had high correlation (R2=0.92 and 0.95 for Stacks A and B, respectively), with twice the readings (2.12.2) from DustTrak compared with OPC.
The data should be attributable, legible, contemporaneously recorded, original or a true copy and accurate (ALCOA). The data were collected once per minute in an ISO Class 5 vertical laminar flow (VLF) clean bench located within an ISO Class 7 ballroom. The pair of air samples allows an elemental mass analysis to determine the met al (e.g. Airborne particle counters play a crucial role in monitoring, classifying, and diagnosing the source and complexion of contaminants in cleanroom operations. Hidy, in Encyclopedia of Physical Science and Technology (Third Edition), 2003. The fundamentals of particle counters are relatively simple. For example, most remote particle counter users calibrate their sensors more frequently as the data is used to support batch releases.
In both cases, the longevity of small (less than 0.5 m radius) particles in the stratosphere is demonstrated for the dominant sulfate particles. To examine the influence of the optical properties and the shape of a particle on the response of a light-scattering device, it is helpful to introduce some definitions of equivalency in particle size.
Cleanroom and Laboratory Equipment and Supplies. A particle detector module designed to be integrated into a vacuum chamber. This can be measured with the electronic aerodynamic particle sizer. How to Certify a Cleanroom with Kanomax Hand Held Particle Counters.
Once the correlation has been made and real-time monitoring is in place, advance process control can be performed on the tool resulting in an increase of wafer yield and equipment productivity. Beyond this concentration limit, sample dilution is usually used, which decreases the accuracy of the determination of the concentration.
The photodetector converts the scattered light as photons into electrical pulses by creating a charge for each received photon. Although the PM mass concentration in Stack A was higher, particles from Stacks A and B had similar bimodal mass distributions, peaking at 0.50.6m and 1.52.5m.
The results are also plotted in Figure 4.9. Lets take an ISO 9 classification for example. This is the fundamental conversion of a physical particle into electrical energy that can be measured. Yields drop dramatically when components interact with dust, airborne microbes, aerosol particles, and trace moisture. Remoteparticle countersare used to continually monitor airborne particle levels in real time.
Online orders are shipped and fulfilled Monday Friday from PAC warehouses in California, Minnesota, and Texas. Also known as optical particle counters, measure particle number concentrations and size range to validate mechanical filtration system and identify sources of contamination. Jason Kelly, director of systems, Lighthouse Worldwide Solutions, explains the technology and stresses the importance of data integrity, Particle counters (as shown above) play a vital role in monitoring the air quality of your cleanroom and manufacturing process.
An example of insights provided by extended manual sampling using critical and busy sampling hardware. size, shape, dimension, and degree of agglomeration) using TEM or SEM based on the measurement techniques specified in NIOSH Methods 7402 and 7404 (NIOSH, 1999), respectively. The same devices overestimate the size of particles that have a density appreciably greater than unity. If a photodetector is defective, some less technologically advanced particle counters will continue reporting zero counts and no scattered light will be picked up therefore no counts will be registered. Light Source (Gas Based Laser, Solid State Laser Diode, High Intensity Light). The measurement results depend on particle density even in the case of spherical particles [36, 37]. Wang, K.E. Cleanroom particle counters and anemometers offer portability, accuracy, and easy use. Furthermore, the autocorrelation function of the measurement series can be used to show whether there are significant cyclic components in the measurement series.
But data integrity is nothing new. An optical particle is also able to detect and measure particles using light blocking, light scattering, and direct imaging methods.
Annual calibration is good practice to confirm the instrument has been in tolerance but more frequent calibrations should be considered if the instruments data is critical to your process. Roger Welker, in Developments in Surface Contamination and Cleaning: Particle Deposition, Control and Removal, 2010. TABLE 4.4. Monitoring is a dynamic process which creates data and unique samples from zones and samplemaps determined by a need for rapid understanding, trend info, or troubleshooting. An additional problem is that calibration curves obtained at reduced ambient pressure are different from the manufacturers data, indicating that recalibration of the device is required if other than standard operating conditions occur .
Data are from a Grimm SkyOPC (Fig.2) provided by UAS. Calculated calibration curves for different scattering angles and integration ranges for polystyrene latex. Setup or waiting for work in progress (WIP) generate only little contamination. Firstly, a density correction should be applied. If measured concentration gradients are very steep, as they may be where a highly concentrated plume meets clean ambient air, X-filtering may be needed. Contamination of the sensor is also a major problem and a sensor with built in sensor health checks is the best option in mitigating data integrity issues. Particle mass distribution measured by the optical particle counter (OPC) for: (A) differential and (B) cumulative distribution. Validation of the particle counter onsite also adds a level of confidence that the particle counter operates correctly. This size distribution similarity is consistent with the comparable regression slopes found in Figure 8.5C. Particle size, also called particle diameter, is measured after a photon detector converts the size and frequency of scattered light into electrical signals. 2106 N Glassell St, Orange, CA 92865 (714)-754-6669 | firstname.lastname@example.org Monday: 8:00 AM 4:30 PM Tuesday: 8:00 AM 4:30 PM Wednesday: 8:00 AM 4:30 PM Thursday: 8:00 AM 4:30 PM Friday: 8:00 AM 4:30 PM, Home About Us Contact Us Get a Quote Blog FAQ Gallery Online Shop, Free Standing Horizontal Laminar Flow Hood, 2300 Series Filtered Containment Glove Box, 2400 Series Closed-Loop Filtration Glove Box, 2600 Series Laminar Flow Glove Box Isolator, 2800 Series Stainless Steel Isolation Glove Box.
Data integrity refers to the completeness, consistency, and accuracy of data. Besides ISPM there are other advanced control sensors, such as residual gas analyzers. These integrated, in situ particle monitors (ISPM) are real-time metrology systems that can be physically integrated into gaseous or vacuum environments such as load locks, vacuum lines, gas lines, and even the process chamber.
An aerosol stream is drawn through a chamber with a light source (either Laser Based Light or White Light). Understanding how particle counters work is crucial to making informed decisions in the operation of a cleanroom. In this instrument, the transit time of a particle traveling through a pair of parallel illuminated planes is measured. Thus, in making atmospheric aerosol measurements, workers have assumed an average refractive index characteristic of the mixture to estimate a calibration curve or have reported data in terms of the equivalent particle diameter for a standard aerosol, such as suspended polystyrene latex spheres. 22.4.
in the Dual Wavelength Particle Spectrometer DWOPS), simultaneous measurement of some other parameters is also possible (in DWOPS, the complex refractive index) . If the laser light is not running at its optimum intensity then there is an accuracy error factor that comes into play. NIOSH Method 5040; NIOSH, 1999), depending on the composition of the manufactured nanomaterials, plus particle characterization (e.g. A number of careful steps must be followed to extract robust measurements from the raw data. HVAC performance qualification basics, Where Gamma Immunity and sensitivity meet, Vision 2020: Cleanroom experts reveal expectations for the year ahead, Cleanroom monitoring: Data analysis and assessment explained, Editor's comment: Outside your comfort zone, Editor's comment: Market intelligence to get ahead, Middle East market report: Oil-rich countries switch it up, Cleanroom monitoring system qualification made easy, Online cleanroom monitoring system validation: A how-to guide, How to design a cleanroom monitoring system, more
Evaluation of mechanical filtration systems, Spot checking real time cleanliness during operation, Creating standardized testing routine for long-term monitoring and data logging, Semiconductor manufacturing: 0.1 um and lower, Hard disk manufacturers: 0.2 um to 0.3 um, Flat panel display manufacturing: 0.3 um and 1.0 um. The velocity of the particles can be measured using laser Doppler methods. To be successful, the process chamber conditions must be correlated to the results of the ISPM and the wafer particle count . How to do you determine if you need a particle counter or what model of particle counter to purchase? Mitch has worked with manufacturing engineers, in-house specialists, and factory experts to highlight and uncover manufacturing solutions. Keep Your Acrylic Glove Box Surface Clean. These introduce the drawback that the grease, a hydrocarbon, or the adhesive, usually an acrylate polymer, interferes with analysis for organic constituents of the sampled particles. The reason for such an underestimation is that these devices work under ultra-Stokesian flow conditions (within the measurement zone, particles having an aerodynamic diameter greater than 1m have a Reynolds number greater than 1 ). Although ALCOA has been around for many years it has now taken on a phoenix-like resurgence and every man and his dog is talking about it. If you have a basic grasp of these fundamentals, youll be on your way to better understanding particle counters. What is a Particle Counter and How Does It Work? 22.5. If the flow is too slow the particle dwells longer in the view volume, scatters more light and is perceived as a large particle than it actually is. Airborne particle counters are widely used to monitor for signs of cleanroom air contamination and, in most cases, the particle count data is used to make critical process decisions. There is a false sense of security if the photodetector is not monitored; using a particle counter with advanced technology that monitors the photodetectors health mitigates from false zero counts. | <urn:uuid:d4f0bde6-64c1-4189-8585-0bb997f6fefb> | CC-MAIN-2022-49 | http://kamisplash.webhelpusa.com/nevada1414/wheref4db/857030482bd40289e8f43c1581aa2 | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446711121.31/warc/CC-MAIN-20221206225143-20221207015143-00126.warc.gz | en | 0.900883 | 5,050 | 2.609375 | 3 |
There are hundreds of thousands of Irritable Bowel Syndrome (IBS) sufferers in the UK.
IBS is a chronic intestinal disorder which results in wind, diarrhoea, abdominal pain and constipation.
Such symptoms normally appear after a meal has been eaten, due to stress and/or physical duress. Sometimes these symptoms can be controlled by diet changes.
It is very useful to keep a food diary and make a note of what you eat on a daily basis as well as what symptoms follow each meal. Ensure that you include snacks, drink and ingredients for each entry.
There are certain food types which are known to trigger IBS.
Dairy products are such a category, including food items like milk, sour cream, cream and ice cream. They all contain lactose which is a naturally occurring sugar that can be difficult for certain individuals to digest. Lactose can trigger symptoms like constipation, diarrhoea and stomach cramps in IBS sufferers.
On the other hand, there are certain dairy products like cheese, yoghurt and buttermilk, which may not trigger IBS symptoms as the bacteria in these food items converts the lactose when these foods are being processed.
Wheat products can assist in the reduction of constipation in certain individuals with IBS;, the wheat in breads, cereals, pancake batters and desserts, can also cause or worsen IBS symptoms.
There are specific vegetables like cabbage, beans, onions and broccoli which can produce gas in your otherwise healthy digestive system. With IBS sufferers, these foods can trigger the production of gas and severe abdominal cramping.
Although it is not known why exactly, citrus fruits, such as, lemons, oranges and grapefruit, are known to increase symptoms in IBS sufferers.
Sugar and sweeteners are difficult for IBS sufferers to digest, causing resultant extra constipation, wind and diarrhoea.
Spicy foods are also known to increase digestive system over activity, especially abdominal cramps and diarrhoea.
It is essential to keep control of the kinds and quantities of food you eat. It is also imperative to drink a minimum of eight 8 ounce glasses of water every day. Water helps your digestion and will keep your body hydrated.
If you find fibre does not suit you due to IBS, try fibre supplements instead.
Eat small, frequent meals to lessen the occurrence of diarrhoea and abdominal cramps.
It is also essential to learn to meditate to deal with the emotional and psychological aspects relating to IBS. www.symran.com is a site which helps you to do so.
Ensure that you liaise with your G.P. regarding any diet plan that you wish to follow prior to starting.
Diet Tips for Irritable Bowel Syndrome
Tue, 16 Mar 2010
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|Unhealthy diet during pregnancy linked with ADHD - Tue, 23 Aug 2016|
|Government heavily criticised over its Childhood Obesity Plan - Thu, 18 Aug 2016|
|Less than half of supermarket price promotions are for healthy food - Tue, 09 Aug 2016| | <urn:uuid:385405ca-4460-4330-93ea-5c50d2686bd6> | CC-MAIN-2016-36 | http://www.diet.co.uk/news/2010/Mar/diet-tips-for-irritable-bowel-syndrome-94201430.html | s3://commoncrawl/crawl-data/CC-MAIN-2016-36/segments/1471982295264.30/warc/CC-MAIN-20160823195815-00013-ip-10-153-172-175.ec2.internal.warc.gz | en | 0.94117 | 704 | 2.546875 | 3 |
While you can get many of these nutrients out of a daily multi-vitamin, it can be difficult for your body to absorb the right amounts of these nutrients when you use vitamins to try and remain healthy. Instead, try eating your way to a healthy mouth by making sure to eat something purple each day.
While the main nutrient you get from purple produce is anthocyanin, that is not the only nutrient. Anthocyanin is a nutrient that helps you prevent cancer, keeps your heart healthier, and decreases your blood pressure. When you eat purple produce, you also get the benefit of more balanced hormones, a metabolism that remains more balanced, and reduced pain all around the body.
There are quite a few foods that fall into the purple family of produce. Things like eggplant (so long as you make sure to eat the skin), and many types of berries are the most common purple produce that people think of. However, there are also options like passionfruit, pomegranates, plums, purple carrots, dark beans, and purple cauliflower.
The more of these foods you eat on a regular basis, the stronger the effects of those foods are. Try and eat them daily, as often as possible. Then, you can keep the benefits going through your mouth, and the rest of your body, on a consistent basis.
Speak with your dentist the next time you go in for an exam about how much these foods can help improve your oral health. You would be surprised how much a healthy diet can keep your mouth strong and healthy.
Please contact our office if you have any questions about your oral health. | <urn:uuid:b8800477-e9b4-47d1-9ca4-add6ca772026> | CC-MAIN-2021-21 | https://mbelldds.com/purple-foods-important-oral-health/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-21/segments/1620243990551.51/warc/CC-MAIN-20210515161657-20210515191657-00607.warc.gz | en | 0.965143 | 333 | 2.828125 | 3 |
To put it basically, the price of dwelling is the amount of money of dollars that would be expected to include your essential residing fees in a specific location. Commonly, these costs are regarded as to be your housing and utilities, transportation, healthcare and groceries. The common costs of these fees are then tallied up and pulled jointly in a expense of residing index to aid you improved review the cost of residing in distinct places.
Charge of Dwelling Index
In buy to generate a charge of residing index, scientists will compile info on the principal living bills to understand the typical charge of dwelling for the overall United States. In accordance to details from the U.S. Bureau of Labor Studies (BLS), the common American household spends about $5,111 on living charges every single month. This comes out to about $61,334 per yr.
Of class, this amount is just the typical and can range, but by applying this as the baseline for comparison we are in a position to recognize just how a lot the price tag will fluctuate condition to point out. Instead than comparing the greenback to dollar charges, a price of residing index sets the nationwide typical monthly price tag to 100.
When tallying up the ordinary charges of residing for distinct states, or in some cases various cities, that quantity is then when compared to the nationwide common. For illustration, the point out with the maximum cost of living is Hawaii, which scores a 193.3 on the index. This means the price of living is 93.3% increased than the nationwide average. If a point out scores below 100 on the index then it is deemed to have a cheaper price of dwelling than the nationwide average.
Though the price of dwelling index is valuable for finding a brief glance, it isn’t the only statistic to think about.
Acquire a seem at the regular salaries for the put you’re on the lookout to move and think about financial elements and employment premiums. Larger fees of poverty and unemployment are prevalent factors in a lot of of these considerably less expensive states and it is important to take note that reduce charge of residing usually also signifies reduced wages.
Housing availability can also be an issue, so seem and see what is offered to order and to rent. Be certain to review what those people regular monthly costs can get you as properly. A excellent way to get an concept is to do a swift research and compare what $150,000 or $300,000 will invest in you in one location versus yet another. In some of these states, that is adequate to obtain a solitary family household when in city facilities or extra pricey states that will not even go over the price of paying for an condominium.
Which leads us to the very last issue, location. You’ll obtain that several of these fewer pricey states fall in related locations like the Southeast and Midwest, but that doesn’t suggest there aren’t nevertheless hotspots in individuals locations. The price tag of residing index for each and every point out is dependent on the normal value of each individual cost factor across the point out, including their city centers, which are probable to have increased housing expenses in certain and less availability.
Choose a glimpse at the 10 least expensive states to dwell in for 2022. | <urn:uuid:d1151207-92fb-459a-bb3c-85d40833a654> | CC-MAIN-2022-27 | https://farmaciacapdelavila.com/cheapest-states-to-live-in-for-2022-forbes-home.html | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656103034170.1/warc/CC-MAIN-20220625034751-20220625064751-00039.warc.gz | en | 0.95762 | 667 | 2.546875 | 3 |
Synopsis by Rob Ferrier
Biography of America is a series designed to present American history as a contiguous narrative, not a randomly associated stream of events, people, and places. Each episode is designed to present a facet of American history from a wide variety of viewpoints and perspectives. Intended for use in the classroom, this set functions well as a complete telecourse or as a library of information on specific topics within American historical dialogue. The intent of each episode is to show the human side of history and to force students to think critically about the past. Each episode is augmented with archival footage and other materials from the Library of Congress and the National Archives. This particular episode examines the period immediately preceding the Civil War. From "Bloody Kansas" to John Brown, no major event is left unexamined. | <urn:uuid:877e6244-3717-4313-9e02-45cfd8cbc5d0> | CC-MAIN-2019-51 | https://www.allmovie.com/movie/a-biography-of-america-the-coming-of-the-civil-war-v215620 | s3://commoncrawl/crawl-data/CC-MAIN-2019-51/segments/1575541318556.99/warc/CC-MAIN-20191216065654-20191216093654-00393.warc.gz | en | 0.951976 | 163 | 3.203125 | 3 |
What are the similarities and differences between an interview and an interrogation. Explain how you would prepare differently for each.
1. What did the court say about the methods used by police during interrogations prior to the Miranda ruling?
2. What case did the court agree to review concerning the voluntary nature of a confession?
3. What statute did Congress pass two years after the Miranda ruling?
4. Did the statute overrule the Miranda ruling?
5. How do you feel the courts should handle voluntary confession in light of the Miranda Law?
In about 1150 words, this solution discusses the concepts of interviews, interrogations and several aspects of the Miranda Law. This response is detailed and provides a few references throughout. | <urn:uuid:586e5661-dda0-456e-b6c0-60d68bd3d911> | CC-MAIN-2014-15 | https://brainmass.com/law/criminal-law-and-justice/154821 | s3://commoncrawl/crawl-data/CC-MAIN-2014-15/segments/1398223205137.4/warc/CC-MAIN-20140423032005-00643-ip-10-147-4-33.ec2.internal.warc.gz | en | 0.948472 | 147 | 2.609375 | 3 |
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The Effect Of Coloured Light On The Human Body
Artists and interior architects have long understood that colours can affect our feelings, emotions and mood. This is why the rooms in a hospital are often green – green calms and reduces stress. Other colours such as red, orange, yellow, blue, etc., have a different effect on the body. Chromotherapy, a.k.a. colour therapy studies these effects.
Chromotherapy or colour therapy is based on the premise that colours and light can be used to correct physical ailments. Depending on the location and nature of the ailment a specific colour may ease it.
One of the first scientists to consider the effect of colours was August Pleasonton. In 1876 he published ‘The Influence of the Blue Ray of Sunlight and of the Blue Color of the Sky’ in which he studied how blue can stimulate the growth of plants and cattle. He also mentioned that this colour can help make the human body better. This book introduced chromotherapy into modern medicine.
Colour therapy should not be confused with light therapy. In light therapy a person is exposed to a bright white light over a certain time. Light therapy is often used to treat skin diseases (more specifically psoriasis), sleep disorders and certain psychic problems.
Colours and their meaning
Studies have shown that people are able to distinguish approximately 10 million colours. These colours can be broken down into three primary colours: yellow, red and blue. Usually in chromotherapy, the secondary colours are added, more specifically orange, purple and green. Each of these colours has a certain meaning:
Red – The libido booster
Red is a warm colour linked to the kidneys, backbone and sense of smell. This colour gives more energy and is ideal for people who are often over-tired. Active people can use red light therapy to combat muscle and joint stiffness. And finally it also boosts sexual desires. Yellow – The depression killer
People with a difficult digestion can treat this with yellow light. This colour is associated with the stomach, liver and intestines. People with a depression could also benefit from yellow colour therapy. Blue – The bringer of peace
Blue is the counterpart of red. It can be used to lower high blood pressure or calm people down. Blue light can also help in the treatment of migraine. Your throat, ears and mouth are linked to this colour. Green – The strength provider
Green is the colour of nature. Green light therapy stimulates the creation of growth hormones and strengthens muscles, bones and other tissues. It can also boost your body’s immune system. Purple – The Nightcap
Purple light can help you fall asleep. It also reduces emotional and mental stress. The nervous system and eyes are linked with this secondary colour. Contrary to red light, purple light decreases sexual desires. Orange – The creativity source
Does your job demand a lot of creativity? Then orange can help. Orange stimulates the creative thought process and helps you come up with new ideas. This colour is linked to breathing. Breastfeeding women could benefit from orange light because it stimulates the production of breast milk. Coloured lighting cannot only create a certain atmosphere, it also affects our body.
By Robert Lights ✌
Firestone Walker Brewing Company is a craft brewery based in Paso Robles, California. The brewery has experienced significant success, gaining recognition with a number of international awards for its beers. And it now operates three facilities – the others located in Buellton and Venice.
In fact the brewery’s growth has required the addition of a new 10,000 sq. ft. brew house at its Paso Robles headquarters in order to meet the steep increase in demand for its products.
Harris Architecture was mandated to design the new space with the goal of increasing production capacity. As well as being a fully functional brewery, the Paso Robles location also offers tours to visitors, and after an 8-month construction period, the new addition was opened to the public in May, 2017.
“The whole space has a turn of the century iron works style,” said Kyle Harris, who led the project for Harris Architecture. “There is a lot of galvanized metal and exposed bolts combined with tiling and concrete floors. It’s retro with a tech edge.”
The team from Harris worked closely with the Firestone Walker founders to ensure that every element of the new space was on point from a design and usability perspective. Everyone involved in the project was very conscious of choosing the right pieces to present the facility as the iconic, signature location in the Firestone Walker family of facilities.
Lighting the space was an important piece of the design. The lighting had to be functional as well as fitting aesthetically with the design intent of the space.
In collaboration with Prudential Lighting Products, the Harris team identified Luminis products as the perfect solution. Luminis’ Torx and Aramis products were chosen. Twelve Torx TR2450 pendants were selected to illuminate the brew deck. The Torx TR2450 products are decorative and functional ceiling pendants with a frosted acrylic refractor and an LED light source. Delivering more than 12,000 lumens per product, the pendants are ideal for areas where efficiency, reliability and aesthetics are important. To carry the aesthetic throughout the facility, two more Torx TR2450 pendants have been included in the visitor center.
Four Aramis AR148 pendants were used for additional illumination, while thirteen wall-mounted Aramis AR148 luminaires are positioned around the perimeter of the room. Most of the Aramis AR148 wall mounted sconces are in pairs – one as an uplight, and one as a downlight in each pair – providing a striking accent. The 6” cylindrical luminaires have an LED light source and deliver 2,050 lumens.
“Functionality and performance were key requirements in the lighting product selection,” said Harris. “The Torx and Aramis products from Luminis not only delivered on those requirements but also perfectly fit the industrial aesthetic in the rest of the building.”
Outside of the building, Harris chose Luminis’ Syrios SY602 products, complete with LED light source and unique integral tilting mechanism for precise directional aiming. Used primarily to illuminate the Firestone Walker signage and accent the curved roof, the products really catch the eye.
Finally, Eclipse Mini EC612 products illuminate the exterior of the main entrance providing the complete lighting experience from outside to inside – a testament to the wide array of interior and exterior products offered by Luminis. The Eclipse Mini EC612 models, durable and designed to withstand extreme weather conditions, are mounted to the wall either side of the front door and on the columns supporting the covered entry.
All of the interior lighting is on a dimming channel, enabling adjustment depending on the time of day. During the night, brew house lighting is turned up to deliver 100 foot candles of light at floor level to assist with nightly cleaning. In the daytime, the lighting is scaled back to deliver 45-55 foot candles at floor level for standard use.
“We did extensive calculations and modelling to make sure the lighting would be at the right level, and that we got the light in the places it was needed,” said Harris. “Inside the brew house the lighting hits the metal and the stainless steel brew tanks, and the results are striking.”
The reaction of the client has also been positive. Firestone Walker Co-Founder David Walker said: “The lighting is industrial, beautiful and functional; not an easy combination to achieve when lighting a modern brew house – it is elegantly done.”
Correctional Facility LED Lighting
Correctional facilities place a high priority on safety, security, and operational efficiency. LED lighting systems, can help meet or exceed performance standards in all three of these areas. Due to the instant-on and dimming capabilities of LED systems, new control methods are now practical and promise to allow even greater performance.
The 5 Biggest Myths in LED Lighting
In their early stages, most new technologies are the subjects of myths that are either exaggerations or inaccuracies, if they are not altogether incorrect. LED lighting has been the subject of many myths since the first installations of LED systems appeared several years ago. Many of those myths denigrated LED lighting on the basis of cost and performance. As LED technology has improved, early-stage problems have disappeared but the myths have remained. Rather than falling prey to those myths, organizations that are considering LED lighting for their own operations should base their decisions on objective facts about modern LED lighting systems.
Myth: LED lighting is expensive.
Fact: As with many new technologies, the first generations of LED lighting systems were costlier than traditional metal halide or high-pressure sodium alternatives. Upfront acquisition and installation costs have since fallen dramatically and LED retrofits or new installations can now be completed at competitive price points to those traditional systems. Moreover, LED lighting generates the same or better illumination with substantially lower power input. Upfront system costs are usually recovered very quickly from utility cost savings alone. Myth: Light from LED bulbs is too harsh or bright.
Fact: New LED bulbs and control systems give operators much more flexibility to alter the color temperature and color coordinated index (“CCI”) of LED illumination to tone down the perceived harshness that might have plagued earlier LED systems. Modern fixtures and lenses also help to disperse lighting and to reduce glare from brighter bulbs. Myth: All LED bulbs are identical.
Fact: LED bulbs include more complex technology than incandescent or fluorescent fixtures. Quality LED manufacturers push that technology to produce better and longer-lasting products that incorporate features such as advanced thermal control and more stable electronics. Some LED systems might cost less than others, but those lower-cost systems might not have the newest technology that creates improved lighting performance. Myth: LED lamps never need to be replaced.
Fact: LED’s last substantially longer than traditional lighting fixtures, but the will need to be replaced at some point. On average, LED bulbs will perform above a minimum illumination level for 50,000 hours. Many continue to generate light beyond this average lifespan, but their total light output will be lower than when they were first brought into service. Facilities that install LED lighting systems will continue to need to plan for maintenance and replacement, but those needs will be substantially reduced in comparison to traditional lighting. Myth: LED lighting is bad for your health.
Fact: Doctors’ groups did criticize early generations of LED light that had high concentrations of blue-wavelength lighting. Lighting in that wavelength tends to keep people alert and to interfere with circadian rhythms and sleep patterns. Newer LED systems have controls that allow operators to reduce blue wavelengths in favor of more calming orange or yellow lighting. Therefore the early criticisms are no longer as valid. Myth: LEDs have sub-par color rendering index properties
Fact: Incandescents have a perfect color rendering index (CRI) of 100, so when alternative energy-saving lighting solutions like fluorescents came to the market, people were disappointed in the quality of the light. And rightly so. Many compact fluorescents have a low CRI of 50. Most LEDs have a solid CRI of 80, with High CRI options available when color rendering is very important (like in restaurants, retail stores, galleries, etc). Our LED MR16, for example, has an incredible High CRI option of 95, so colors appear as vibrant to the eye as under broad daylight. Source: specgradeled
By Jamie A.
39 Victoria Street, London, United Kingdom
The refurbishment of this key building in Victoria involved the relighting of the main office floors with low energy lighting and the creation of an impressive new entry experience.
A special canopy feature was developed with integrated lighting built-in to visually link the interior spaces to the external streetscape. A series of canter-lever arms extend through the interior lobby and are brought together to form a canopy at the entry point on the streetscape. Adjustable lighting offers the facility for varying coloured presentations. Whilst a set colour balance is used at most times in a static mode, for special occasions the colours, tone and brightness can be set to different levels.
The lighting controls utilise the DMX protocol which in this project is on a wireless network, due to the complex nature of the building and the tight voids which precluded traditional cable ways to be threaded through the structure.
Le vie che conducono al famoso Nobu Restaurant in Qatar illuminate dall’azienda italiana Francesconi Architectural LightBy Agata
LED lighting in Qatar by Francesconi Architectural Light
Francesconi Architectural Light illumina Marina Landscape, le vie che accompagnano i visitatori al rinomato Nobu Restaurant, situato all’interno del lussuoso Four Seasons Hotel di Doha in Qatar: un capolavoro architettonico a tre livelli affacciato scenograficamente sul Golfo Persico raggiungibile da un’arteria di grande viabilità che necessitava di un’illuminazione sicura, performante e di qualità.
Per il prestigioso progetto di illuminazione urbana sono stati scelti gli incassi a terra EGO e MAXIEGO, apparecchi illuminotecnici per esterni con grado di resistenza IP67 e agli urti IK10. Interamente realizzati con il migliore Acciaio Inox 316L, questi prodotti sono garanzia di ottime prestazioni in ambienti ad elevata umidità e salinità tipiche delle zone costiere del Golfo Persico. Diffusore in vetro temprato, viti di chiusura in acciaio inox A4, guarnizione in silicone e controcassa in policarbonato V1 (850°) completano il quadro di una gamma di incassi a sorgenti LED dalle altissime prestazioni.
Francesconi Architectural Light, che ha sede a Roncadelle in provincia di Brescia, da oltre 60 anni opera nell’ambito dell’illuminotecnica: dalla produzione di apparecchi per esterni altamente performanti alla consulenza progettuale di elevata specializzazione, l’azienda sviluppa la propria attività su una superficie di 6500 mq, di cui 2500 mq coperti.
Coniugando elevata resistenza e confort visivo, know-how tecnico e qualità formale e funzionale, il team Francesconi ha donato un effetto particolarmente scenografico alle strade di questa grande città dal forte carattere cosmopolita, segnando i percorsi, esaltando i dettagli e guidando gli ospiti verso il più grande e noto ristorante del Qatar.
On October 13, 2016, Boston mayor, Martin J. Walsh unveiled the new LED-based architectural lighting of Boston City Hall. The lighting debut was during this year’s final Beer Garden on the Bricks event, themed “Light Bright Beer Garden.” The city intends the new LED lighting to highlight and enhance the building’s original design and increase public safety. The exterior lighting installation is one among several ongoing initiatives to highlight City Hall and City Hall Plaza and make them more inviting for residents.
“I am proud that for the first time in its 48 year history, Boston City Hall is going to shine,” said Mayor Walsh. “This state of the art lighting system will help make City Hall the civic heart of our city by livening up the plaza, while making the area safer and connecting us to Faneuil Hall and Quincy Market. Bringing new light to City Hall is symbolic of a more responsive vision here at City Hall, one that is meant to be engaging, inspiring, and serve as a beacon of the city and our values.”
New LED fixtures replaced the original Metal Halide exterior recessed lighting and the existing floodlights that illuminate the building’s lower levels and accentuate the entrances. The new fixtures cover the building in a warm white light, and they can produce a broad range of colors. Such color options can allow the City to light the building to acknowledge a variety of celebratory and public events.
The mayor lit the building blue to recognize the police officers injured in East Boston, and as a further demonstration of its light changing capability, the mayor changed the color to pink in honor of Breast Cancer Awareness Month. The pink lights at city hall added to pink lighting of numerous buildings and landmarks around the city.
The lighting highlights the original three-part design of City Hall. The lower levels house the public spaces of the building. The symbolic spaces including the middle sections hold the offices of the Mayor and the City Council, and the administrative spaces crown the building and house the administrative functions of government.
According to the city, the new exterior lighting improves security lighting. The city says that the system allows for the floodlights and associated conduit added to the building over the years to be entirely removed.
“By illuminating its iconic and bold form, City Hall’s interaction with Boston’s urban fabric may be reinvigorated,” said David Eisen FAIA, Boston Society of Architects/AIA (BSA) Vice President for Communications. “It’s a decisive step toward transforming one of the most internationally renowned buildings that make up our distinct architectural heritage.”
The new fixtures are more energy efficient than the Metal Halide fixtures and the existing Flood Lights that they replace. The LED lighting is expected to save the city about 300,000 kWh of electricity annually compared to the replaced lights. The LED technology has a projected 20-year lifespan compared to the 4-year life of the metal halide lights that the LED system replaces. The City expects additional savings from the cost of maintenance and light replacement.
Arcade lights have also been retrofitted with LED lighting to complement the new City Hall lighting. The same controller will be able to operate and coordinate both the arcade lights and the City Hall lights.
“It is wonderful that the City is taking this opportunity to recreate its own home place – City Hall – as the keystone and central event in an ongoing pursuit of improved illumination for our city,” said Todd Lee, President of LIGHT Boston.
Based on materials from boston.gov
An appreciative whoop went up from the crowd gathered Thursday night as the switch was flipped on the latest light installation by San Antonio artist Bill FitzGibbons.
From a vantage point on the 21st floor of the Frost Bank Tower, members of the arts community and city officials watched as “Kinetic Skyline” illuminated the Bank of America Plaza with a display of blue and green light.
“I’m really over the moon about this project because with this tremendous support from the owners of the building we were able to realize one of the largest light sculptures in the state of Texas,” FitzGibbons said.
Located at 300 Convent Street near the Tobin Center for the Performing Arts, the 28-story Bank of America Plaza is one of the tallest buildings downtown.
“It’s got all these stair step bays that go up along the side of the building, and so I thought that that would be really an interesting approach to go in there and emphasize those bays, which you visually can’t really see from a distance,” FitzGibbons said earlier.
Created with computerized LED lights, the effect of the installation is of a series of eight columns climbing up facades on the north and south sides of the building. FitzGibbons also created programs for holiday displays. Thursday night, he demonstrated the schemes for the Fourth of July and Fiesta.
The Bank of America Plaza is owned by Houston-based Griffin Partners and New York-based Clarion Partners. It is currently undergoing capital improvements.
“The building has had exterior lighting on it, I guess, since it was built,” said Lee Moreland, executive vice president of Griffin Partners. “It’s basically a dull, amber-colored lighting that we knew would need to be replaced, but not until the introduction to Bill did we contemplate that it could be something much more.”
FitzGibbons has created several light-based public artworks around the country. In San Antonio, they include “Centro Chroma Tower” at VIA’s Centro Plaza; “San Antonio Colorline” at the University Health Center-Downtown Brady Green Clinic; “Light Channels,” beneath the underpasses at Commerce and Houston streets; and “Day Star Archway” at the San Antonio International Airport.
He has received videos of bands performing and photos taken at the underpasses transformed by the installations.
“To me, that’s the magic and power of public art,” he said. “You can see that throughout the city where you go in and you do a public art piece like the Sebastian piece down by the Alamo or (Donald) Lipski’s internally lit fish hanging from the underpass on the Museum Reach or the George Schroeder sculptural wall that’s at the county courthouse downtown,” FitzGibbons said. “These projects really enliven our built environment and create a magic that contributes to the quality of life of urban living.”
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A gravity well is the funnel-shaped model used to depict the gravitation field created by celestial bodies. On the surface of the earth, we live at the bottom of the planet’s gravity well, meaning that we have been affected by earth’s gravity to the fullest extent. Incredible amounts of energy are required to climb out of the bottom of the well and so be freed from the gravitational tethers of our planet. Energy is also required to maintain a constant orbit around a body exhibiting a gravity well. Without any intervention, an object will inevitably drift deeper into the funnel, the forces growing ever stronger, until spiraling violently, the object comes crashing into the pit of the well.
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Effective treatments and self-help techniques can limit the impact on your everyday life.
Staying active and eating well
Eating well and keeping fit are important for everyone. Exercise can also help reduce the symptoms of bipolar disorder. Particularly the depressive symptoms.
It may also give you something to focus on and provide a routine, which is important for many people.
Weight gain is a common side effect of medical treatments for bipolar disorder. A healthy diet and regular exercise may help limit this.
Some treatments also increase the risk of developing diabetes. Or make it worse if you already have it. Maintaining a healthy weight and exercising can help limit the risk.
Have a check-up at least once a year. This will monitor your risk of developing cardiovascular disease or diabetes.
This will include:
- recording your weight
- checking your blood pressure
- having any appropriate blood tests
Self-care and self-management
Self-care is an essential part of daily life. It means taking responsibility for your own health and wellbeing. You do this with support from those involved in your care.
- staying fit and maintaining good physical and mental health
- preventing illness or accidents
- caring more effectively for minor ailments and long-term conditions
People with long-term conditions can benefit a lot from being supported to improve their self-care.
- live longer
- have less pain, anxiety, depression and fatigue
- have a better quality of life
- be more active and independent
These aim to help you take an active part in your own recovery, so they're not controlled by their condition.
They may be helpful to people who feel distressed and uncertain about the disorder.
Talking about it
You may find it easy to talk to family and friends about their condition and its effects. Or you might find it easier to turn to charities and support groups.
Many organisations run self-help groups. They can put you in touch with other people with the condition. This can help you get helpful ideas and realise you're not alone in feeling the way they do. Some organisations also provide online support in forums and blogs.
Some useful charities, support groups and associations include:
Talking therapies are useful for managing bipolar disorder, particularly during periods of stability.
Services that can help
You might access many different services during treatment. Some through referral from your GP, others through your local authority. Community Mental Health Team.
Community mental health teams (CMHT)
These provide the main part of local specialist mental health services. They offer assessment, treatment.
Crisis home-based treatment services
These allow you to be treated at home, instead of in a hospital, for an acute episode. These are specialist mental health teams. They deal with crises that occur outside normal office hours.
Acute day hospital
These are an alternative to inpatient care in a hospital. You can visit every day or as often as you need.
Assertive outreach teams
These teams offer intensive treatment and rehabilitation in the community. The teams assign a keyworker to meet the needs of individuals living with severe and constant mental health challenges. They can provide help in a crisis situation and are good at supporting individuals to prevent crises from developing.
Keyworkers (mental health nurses, support workers or social care workers) often visit people at home. They also liaise with other services, such as your GP or social services. They can also help with practical problems. For example:
- helping to find housing and work
- support with household tasks and daily activities
Avoiding drugs and alcohol
Some people with bipolar disorder use alcohol or illegal drugs to try to cope with pain and distress. This can cause harm and is not a substitute for effective treatment and good healthcare.
You may have separate but related problems with alcohol and drug use. This may need to be treated separately.
Avoiding alcohol and illegal drugs is important for recovery.
Living with or caring for someone with bipolar disorder
People living with or caring for someone with bipolar disorder can have a tough time. During episodes of illness, the personalities of people with bipolar disorder may change. The illness may cause them to behave out-of-character.
Sometimes healthcare professionals or the Gardai may become involved. Relationships and family life are likely to feel the strain.
You may be the closest relative of someone with bipolar disorder.
If so, you have rights you can use to protect their interests. Ask mental health services to decide if they should be admitted to hospital involuntarily. This can happen if they cannot identify that there is a problem needing intervention.
You may feel at a loss if you're caring for someone with bipolar disorder. Finding a support group and talking to other people in a similar situation might help.
If you're having relationship or marriage difficulties, contact specialist relationship counsellors. They can talk things through with you and your partner.
Dealing with suicidal feelings
Having suicidal thoughts is a common depressive symptom of bipolar disorder. Without treatment, these thoughts may get stronger.
If you have bipolar disorder, the risk of suicide is 15 to 20 times greater than the general population.
As many as 25-50% of people with bipolar disorder attempt suicide at least once.
The risk of suicide seems to be higher earlier in the illness, so early recognition and help may prevent it.
It is very important to create a crisis plan to prepare for a time of serious suicidal thoughts.
The plan should include contact details for people who can offer support, including:
- Support person - family or friend)
- Community mental health team
Make sure to check availability especially ‘out of hours’ and keep contact details up to date. It’s a good idea to update this plan when reviewing the overall treatment plan.
If you’re feeling suicidal or having severe depressive symptoms contact your GP, keyworker
Call 999 or 112 if you or someone you know is about to harm themselves or someone else
Self-harm is often a symptom of mental health problems such as bipolar disorder.
For some people, self-harm is a way of gaining control over their lives. It can also be a temporary distraction from mental distress. It may not be related to suicide or attempted suicide. | <urn:uuid:99ee4d85-9a0e-4f0a-a42d-9cfbd1183f0a> | CC-MAIN-2020-34 | https://www2.hse.ie/conditions/mental-health/bipolar-disorder/bipolar-disorder-living-with.html | s3://commoncrawl/crawl-data/CC-MAIN-2020-34/segments/1596439736962.52/warc/CC-MAIN-20200806121241-20200806151241-00407.warc.gz | en | 0.957055 | 1,277 | 3.03125 | 3 |
South Africa’s Cradle of Humankind, an expanse of farmland and rolling hills outside Johannesburg, has already unlocked some of the great mysteries of evolution. The unveiling of a near-complete fossil hominid skeleton dating back 3.67 million years will only solidify the importance of the region.
“Little Foot” is the oldest fossil hominid skeleton ever found in Southern Africa, the lead scientist examining the discovery said on Wednesday.
The fossil skeleton takes its name from the small foot bones discovered by scientist Ron Clarke in 1994 when he was sorting through bones in boxes from the Sterkfontein cave system. Even then, Clarke surmised that the fossilized bones came from an Australopithecus species — the smallish, ape-like human ancestors that roamed this part of Africa millions of years ago.
In 1997 he found more bones in a cupboard at the medical school of the University of the Witwatersrand. The rest of Little Foot was found embedded in the calcified ancient cave in 1997 and the excavation, cleaning, reconstruction, casting and analysis took 20 years. Much of the work was done deep inside the cave system, working away at concrete-like rock called breccia, using air scribes to avoid breaking the fragile and priceless fossil remains.
“The process required extremely careful excavation in the dark environment of the cave. Once the upward-facing surfaces of the skeleton’s bones were exposed, the breccia in which the undersides were still embedded had to be carefully undercut and removed in blocks for further cleaning in the lab,” said Clarke.
The Sterkfontein cave system became famous in the 1930s with the discovery of an adult Australopithecus africanus.
The team says that Little Foot is from a second species, Australopithecus prometheus, which was named back in 1948 from fragmentary fossils.
The find reinforces the belief that South Africa was a major cradle of human evolution, featuring diverse hominid ancestors.
For years, information has trickled out on the significance of the find, but this is the first time the fossil skeleton will be unveiled in the vault of the University of the Witwatersrand Evolutionary Studies Institute.
By placing the fossils at well over 3 million years old, Clarke is bound to reignite a debate about the age of the find, which has been disputed over the years. Some scientists have given it a far more recent place on the human evolutionary tree.
“This is one of the most remarkable fossil discoveries made in the history of human origins research and it is a privilege to unveil a finding of this importance,” said Clarke.
The results of the decades of studies will soon be released in a series of more than 25 scientific papers, the scientists involved say. | <urn:uuid:32129ab7-45fd-4b09-abdd-f456373ec436> | CC-MAIN-2018-47 | https://wtkr.com/2017/12/06/ancient-human-ancestor-little-foot-makes-public-debut/ | s3://commoncrawl/crawl-data/CC-MAIN-2018-47/segments/1542039742316.5/warc/CC-MAIN-20181114211915-20181114233332-00028.warc.gz | en | 0.943935 | 577 | 3.71875 | 4 |
Experiment shows COVID-19 can survive long exposure to high temperatures
A team of French scientists assert the COVID-19 novel coronavirus has to be exposed to temperatures almost at the boiling point of water to kill the virus and ensure no functioning virions remain.
Previous theories about warmer weather kicking the novel coronavirus to the curb have been further discredited after the Saturday publication of the French research paper “Evaluation of heating and chemical protocols for inactivating SARS-CoV-2” on bioRxiv.
Within the paper, Professor Remi Charrel and colleagues from southern France’s Aix-Marseille University detailed that the novel coronavirus can be heated to 60 degrees Celsius for an entire hour and still have some surviving strains replicate afterward.
This 60-degree, 60-minute rule has been historically used in lab settings to suppress fatal viruses, such as Ebola, according to the South China Morning Post.
However, when the virus was exposed to a temperature of 92 degrees Celsius for only 15 minutes, it was rendered completely inactive. While the 60-degree heating could result in a deactivation of a sample with a low viral load, the 92-degree test proved more effective.
The outlet highlighted that there is an understandably high demand to perform tests on the novel coronavirus, and because some tests are done in labs with lower protections, the COVID-19 samples have to be destroyed.
“The results presented in this study should help to choose the best suited protocol for inactivation in order to prevent exposure of laboratory personnel in charge of direct and indirect detection of Sars-CoV-2 for diagnostic purpose,” the authors detailed.
Just last week, the National Academies of Sciences published a report directed to the White House that explained the summer’s warmer temperatures would have little impact on the spread of the novel coronavirus in the US – the world’s leading country in COVID-19 cases and deaths.
“There is some evidence to suggest that SARS-CoV-2 may transmit less efficiently in environments with higher ambient temperature and humidity,” the report read.
“However, given the lack of host immunity globally, this reduction in transmission efficiency may not lead to a significant reduction in disease spread.”
Researchers also highlighted that this “evidence of seasonality” is also not found in other, similar respiratory illnesses, such as severe acute respiratory syndrome (SARS) and Middle East respiratory syndrome (MERS). | <urn:uuid:f9ee2eb8-0c3b-4cf2-97bb-c12c07c75b55> | CC-MAIN-2022-27 | https://nation.com.pk/2020/04/15/experiment-shows-covid-19-can-survive-long-exposure-to-high-temperatures/ | s3://commoncrawl/crawl-data/CC-MAIN-2022-27/segments/1656104512702.80/warc/CC-MAIN-20220705022909-20220705052909-00369.warc.gz | en | 0.933454 | 523 | 3.453125 | 3 |
The fecal immunochemical test (FIT) is a screening test for colon cancer. It tests for hidden blood in the stool, which can be an early sign of cancer. FIT only detects human blood from the lower intestines. Medicines and food do not interfere with the test. So it tends to be more accurate and have fewer false positive results than other tests.
How the Test is Performed
You will be given the test to use at home. Be sure to follow the instructions provided. Most tests have the following steps:
- Flush the toilet before having a bowel movement.
- Put the used toilet paper in the waste bag provided. Do not put it into the toilet bowl.
- Use the brush from the kit to brush the surface of the stool and then dip the brush into the toilet water.
- Touch the brush on the space indicated on the test card.
- Add the brush to the waste bag and throw it away.
- Send the sample to the lab for testing.
- Your doctor may ask you to test more than one stool sample before sending it in.
How to Prepare for the Test
You do not need to do anything to prepare for the test.
How the Test will Feel
Some people may be squeamish about collecting the sample. But you will not feel anything during the test.
Why the Test is Performed
Blood in the stool may be an early sign of colon cancer. This test is performed to detect blood in the stool that you cannot see. This type of screening can detect problems that can be treated before cancer develops or spreads.
Talk with your doctor about when you should have colon screenings.
A normal result means the test did not detect any blood in the stool. However, because cancers in the colon may not always bleed, you may need to do the test a few times to confirm that there is no blood in your stool.
What Abnormal Test Results Mean
If the FIT results come back positive for blood in the stool, your doctor will want to perform other tests, usually including a colonoscopy. The FIT test does not diagnose cancer. Screening tests such as a sigmoidoscopy or colonoscopy can also help detect cancer. Both the FIT test and other screenings can catch colon cancer early, when it is easier to treat.
There are no risks from using the FIT.
Immunochemical fecal occult blood test; iFOBT; Colon cancer screening - FIT
Itzkowitz SH, Potack J. Colonic polyps and polyposis syndromes. In: Feldman M, Friedman LS, Brandt LJ, eds. Sleisenger and Fordtran's Gastrointestinal and Liver Disease: Pathophysiology/Diagnosis/Management. 10th ed. Philadelphia, PA: Elsevier Saunders; 2016:chap 126.
Lawler M, Johnston B, Van Schaeybroeck S, et al. Colorectal cancer. In: Niederhuber JE, Armitage JO, Kastan MB, Doroshow JH, Tepper JE, eds. Abeloff's Clinical Oncology. 6th ed. Philadelphia, PA: Elsevier; 2020:chap 74.
Rex DK, Boland CR, Dominitz JA, et al. Colorectal cancer screening: recommendations for physicians and patients from the U.S. Multi-Society Task Force on Colorectal Cancer. Am J Gastroenterol. 2017;112(7):1016-1030. PMID: 28555630 www.ncbi.nlm.nih.gov/pubmed/28555630.
Wolf AMD, Fontham ETH, Church TR, et al. Colorectal cancer screening for average-risk adults: 2018 guideline update from the American Cancer Society. CA Cancer J Clin. 2018;68(4):250-281. PMID: 29846947 www.ncbi.nlm.nih.gov/pubmed/29846947.
Review Date 7/13/2019
Updated by: Michael M. Phillips, MD, Clinical Professor of Medicine, The George Washington University School of Medicine, Washington, DC. Also reviewed by David Zieve, MD, MHA, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. | <urn:uuid:db0016b6-f425-4c81-9480-6f6b812cbae0> | CC-MAIN-2020-16 | https://medlineplus.gov/ency/patientinstructions/000704.htm | s3://commoncrawl/crawl-data/CC-MAIN-2020-16/segments/1585370493684.2/warc/CC-MAIN-20200329015008-20200329045008-00558.warc.gz | en | 0.842133 | 919 | 2.875 | 3 |
ordered that the attack be make at daylight, but the failure to communicate the plans to the corps commanders led to a delay of three hours or more.
The plan of battle provided that the movement begin on the right, and follow in succession toward the left, the purpose being to wheel the whole line towards the left.
At length, between 9 and 10 o'clock, final orders were received to begin the battle.
advanced, and, together with Helm
's Brigade, became furiously engaged with a force behind strong breastworks.
Forward dashed the Alabamians and Kentuckians, under a most murderous fire, enfilading as well as front, that shattered their ranks, but they pressed on.
The loss was fearful, and among the fallen was the accomplished Brigadier-General Ben Hardin Helm
The line advanced beyond the Chattanooga
road, and captured a battery of Napoleon guns in position.
' Brigade, in the meantime, had met but slight resistance, but also captured a battery, which was turned on the enemy.
Seeing that the Federal
line was practically turned, Breckinridge
changed front at right angles to the Chattanooga
road, facing southward, with Slocum
's Louisiana Battery in his front.
Advancing along and to eastward of the road, he developed the enemy's left strongly intrenched.
, on the right, encountered the enemy fronting his approach, but he broke through them by the impetuosity of his attack, but found a second and stronger line, at least three brigades, supported by artillery, behind them.
The next instant the Confederates
were thrown back in confusion, leaving the gallant and intrepid Adams
, severely wounded, in the hands of the enemy.
The situation was serious but Slocum
threw his battery into favorable position and opened with grape and canister, fighting his guns with resolution and desperate courage.
faced the Federal
line unsupported until the brigade was rallied in his rear.
was severely cut up, but continued to work his guns until the crisis was over.
His battery had to be refitted before he could move.
The 19th Louisianna Regiment performed valiant services, and lost a large number of gallant officers and men. Among the killed was the gallant and always to be lamented Major Loudoun Butler
In the meantime Wood
's Brigade pushed forward upon the southern | <urn:uuid:7a3dffc5-7560-493e-a090-fee220a4f875> | CC-MAIN-2013-20 | http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A2001.05.0290%3Achapter%3D1.48%3Asection%3Dc.1.48.174%3Apage%3D306 | s3://commoncrawl/crawl-data/CC-MAIN-2013-20/segments/1368705543116/warc/CC-MAIN-20130516115903-00015-ip-10-60-113-184.ec2.internal.warc.gz | en | 0.980597 | 498 | 2.734375 | 3 |
- of, relating to, or obtained from milk.
- relating to or derived from milk
adj.“pertaining to milk,” 1790 (in lactic acid; so called because it was obtained from sour milk), from French lactique, from Latin lactis, genitive of lac “milk” (see lactation) + French -ique. adj.
- Of, relating to, or derived from milk. | <urn:uuid:fb008409-efe7-4149-8910-6bcf029874c8> | CC-MAIN-2020-40 | https://www.liberaldictionary.com/lactic/ | s3://commoncrawl/crawl-data/CC-MAIN-2020-40/segments/1600400196999.30/warc/CC-MAIN-20200920062737-20200920092737-00767.warc.gz | en | 0.940107 | 93 | 2.625 | 3 |
November 5, 2022
By Volunteer Report
What is GLSEN?
GLSEN (Gay, Lesbian, and Straight Educators Network) was founded by a group of teachers in 1990 because “educators play key roles in creating affirming learning environments for LGBTQ youth.” Their goal is to create a safe and better world for LGBTQ students by developing supportive teachers and finding avenues for them to empower students. A quick scan of their website reveals the extensive work they do in LGBTQ+ advocacy in education. In addition to the pop up tab that suggests to clear the browser history of the website, you will also notice a feature on the website: a bright pink “safety” button for a quick exit.
GLSEN conducts enormous amounts of research costing hundreds of thousands of dollars each year to inform schools about evidence-based solutions in schools. They provide reports based on surveys they conduct throughout the country. The GSLEN budget is several million dollars each year and the organization is funded by foundations, celebrities and many teachers.
GLSEN offers professional development workshops and trainings to assist in lessons such as using the correct LGBTQ language, choosing instructional materials inclusive of LGBTQ themes and ensuring a safe space by placing stickers in the school.
As an education organization, part of GLSEN’s work is to write policy that can be implemented in schools. Their confidentiality policy states that
“staff or educators shall not disclose any information that may reveal a student’s gender identity to others, including parents or guardians and other staff, unless the student has authorized such disclosure, the information is contained in school records requested by a parent or guardian, or there is another compelling need…The fact that a student chooses to use a different name, to transition at school, or to disclose their gender identity to staff, educators, or other students does not authorize school staff to disclose a student’s personally identifiable or medical information to anyone.”
This educator’s network ensures that they have access to as many schools and students across the country - there are currently 43 chapters in the US. Their website currently states that
“GLSEN is actively working on a new campaign for January 2023, which will focus on identifying and developing concepts rooted in liberation. This new program will have intentional resources and curricula development for elementary, middle, and high school students and educators.”
How does GLSEN push it's agenda? Through student- led clubs in schools:
Probably the most predominant way this teacher’s network can readily access schools is by the creation of a Gender and Sexuality Club or GSA club at schools. Formerly called Gay Straight Alliance, these clubs have
“evolved beyond their traditional role to serve as safe spaces for LGBTQ+ youth in middle schools and high schools, and have emerged as vehicles for deep social change related to racial, gender, and educational justice.”
The advisor of the GSA club, a teacher at the school, has a handbook to facilitate the meetings where students learn how to impact their schools and communities. Once a GSA school club registers with GLSEN, the educator’s network then provides the club with free resources. The club has a lot of tips for recruitment including making bright colorful posters, making public announcements and screening movies that features queer characters and story lines. LGBTQ+ book readings and movie screenings are always encouraged and part of the club activities.
Is GSA Club a true student-led club?
Discussions to process the content usually follows because it gives the advisor an opportunity for teachable moments and conversation starters. There are glossaries for all the inclusive terminology, vocabulary definition, dos and don’ts in the LGBTQ+ language.
Drag Queen Story Hour: Where do school districts draw the line?
In an effort to show solidarity and support for the LGBTQ+ students, GSA clubs have been known to host Drag Queen shows or Drag Queen Story Hour. One school district in Pennsylvania had to publicly apologize after photos and video of a drag show sponsored by the Gender and Sexuality Alliance Club were leaked online.
GLSEN is a very organized activist network and therefore provides all of their transgender action kits, guides and educational resources for the Gender and Sexuality Alliance chapters to be organized as well. The calendar of events and lesson plans keep the club busy all year long. So even though this is a student-led organization, there is minimal planning on the student’s behalf since everything, except the students themselves, has already been provided.
Does your child’s school have a GSA? Have you talked to them about it?
Some questions to consider:
Is GSA a club like any other club?
Should a school offer support services to a student without a parent’s knowledge?
Learn more about GLSEN's model local education agency policy: | <urn:uuid:14118101-fb25-407e-b291-ce94dd1f7916> | CC-MAIN-2022-49 | https://www.wethepeoplekentucky.com/post/students-used-as-vessels-for-activism | s3://commoncrawl/crawl-data/CC-MAIN-2022-49/segments/1669446710503.24/warc/CC-MAIN-20221128102824-20221128132824-00398.warc.gz | en | 0.955808 | 1,017 | 2.625 | 3 |
How do you measure the “biggest” flood?
Is it by the amount of water? The most land covered? The most lives lost? The most property destroyed?
The United States has been dealing with enormous floods on our biggest river systems like the Mississippi and Missouri for centuries. In 1927 the Mississippi’s levees could not hold back the water from record precipitation and 27,000 square miles flooded over seven states resulting in a death toll of 246. In 1993, Midwest flooding cost $30.2 Billion and 48 lives.
2011 was an epic flooding year with above-average snow pack followed by above-average precipitation. In the Missouri River basin flooding brought over $2 billion in estimated losses and flooded over 4,000 homes and resulted in 5 deaths. Historic levels of flooding along the Mississippi River resulted in estimated economic losses of $3-$4 billion and at least 7 deaths.
These types of major riverine floods will continue to occur as long as snow and rain fall from the sky and yet many people will be surprised every time a flood occurs. Fortunately, one area we’ve improved is in the ability to monitor rainfall and river conditions and alert people so they can evacuate when floods are imminent, which is probably one reason the death tolls from recent major floods has dropped.
Unfortunately, the most costly floods in terms of lives lost continue to be those that result when the infrastructure we build fails.
In 1889, the South Fork Dam north of Johnstown, Pennsylvania collapsed killing 2,200 people. It may seem easy to brush that off and say we know how to build better now, but in 2005 during Hurricane Katrina, the New Orleans’ levees failed and the impact of the Mississippi River Gulf Outlet contributed to $133.8 billion in damages and 1833 lives lost.
In spite of all these facts and figures, the most costly flood to each individual is the one that affects you and your family. The loss of loved ones, homes and businesses makes that flood the most important to you, no matter what the size.
Flooding can happen to anyone, whether you’re in the “100-year floodplain” or not.
The best way to protect your family and home is to live on high ground in the first place. Dams and levees can fail so they should be a last line of defense, not the first. Be aware of where you live, make a plan and buy flood insurance in order to stay safe and recover quickly after a flood. | <urn:uuid:1f643db6-a165-4dbc-a1bb-0f08ecfde220> | CC-MAIN-2021-04 | https://www.americanrivers.org/rivers/discover-your-river/whats-the-biggest-flood-in-history/ | s3://commoncrawl/crawl-data/CC-MAIN-2021-04/segments/1610703514495.52/warc/CC-MAIN-20210118092350-20210118122350-00694.warc.gz | en | 0.948905 | 516 | 3.296875 | 3 |
THE 5 percent of Americans with the highest incomes now account for 37 percent of all consumer purchases, according to the latest research from Moody’s Analytics. That should come as no surprise. Our society has become more and more unequal.
When so much income goes to the top, the middle class doesn’t have enough purchasing power to keep the economy going without sinking ever more deeply into debt — which, as we’ve seen, ends badly. An economy so dependent on the spending of a few is also prone to great booms and busts. The rich splurge and speculate when their savings are doing well. But when the values of their assets tumble, they pull back. That can lead to wild gyrations. Sound familiar?
The economy won’t really bounce back until America’s surge toward inequality is reversed. Even if by some miracle President Obama gets support for a second big stimulus while Ben S. Bernanke’s Fed keeps interest rates near zero, neither will do the trick without a middle class capable of spending. Pump-priming works only when a well contains enough water.
Look back over the last hundred years and you’ll see the pattern. During periods when the very rich took home a much smaller proportion of total income — as in the Great Prosperity between 1947 and 1977 — the nation as a whole grew faster and median wages surged. We created a virtuous cycle in which an ever growing middle class had the ability to consume more goods and services, which created more and better jobs, thereby stoking demand. The rising tide did in fact lift all boats.
During periods when the very rich took home a larger proportion — as between 1918 and 1933, and in the Great Regression from 1981 to the present day — growth slowed, median wages stagnated and we suffered giant downturns. It’s no mere coincidence that over the last century the top earners’ share of the nation’s total income peaked in 1928 and 2007 — the two years just preceding the biggest downturns.
Starting in the late 1970s, the middle class began to weaken. Although productivity continued to grow and the economy continued to expand, wages began flattening in the 1970s because new technologies — container ships, satellite communications, eventually computers and the Internet — started to undermine any American job that could be automated or done more cheaply abroad. The same technologies bestowed ever larger rewards on people who could use them to innovate and solve problems. Some were product entrepreneurs; a growing number were financial entrepreneurs. The pay of graduates of prestigious colleges and M.B.A. programs — the “talent” who reached the pinnacles of power in executive suites and on Wall Street — soared.
The middle class nonetheless continued to spend, at first enabled by the flow of women into the work force. (In the 1960s only 12 percent of married women with young children were working for pay; by the late 1990s, 55 percent were.) When that way of life stopped generating enough income, Americans went deeper into debt. From the late 1990s to 2007, the typical household debt grew by a third. As long as housing values continued to rise it seemed a painless way to get additional money.
Eventually, of course, the bubble burst. That ended the middle class’s remarkable ability to keep spending in the face of near stagnant wages. The puzzle is why so little has been done in the last 40 years to help deal with the subversion of the economic power of the middle class. With the continued gains from economic growth, the nation could have enabled more people to become problem solvers and innovators — through early childhood education, better public schools, expanded access to higher education and more efficient public transportation.
We might have enlarged safety nets — by having unemployment insurance cover part-time work, by giving transition assistance to move to new jobs in new locations, by creating insurance for communities that lost a major employer. And we could have made Medicare available to anyone.
ig companies could have been required to pay severance to American workers they let go and train them for new jobs. The minimum wage could have been pegged at half the median wage, and we could have insisted that the foreign nations we trade with do the same, so that all citizens could share in gains from trade.
We could have raised taxes on the rich and cut them for poorer Americans.
But starting in the late 1970s, and with increasing fervor over the next three decades, government did just the opposite. It deregulated and privatized. It cut spending on infrastructure as a percentage of the national economy and shifted more of the costs of public higher education to families. It shredded safety nets. (Only 27 percent of the unemployed are covered by unemployment insurance.) And it allowed companies to bust unions and threaten employees who tried to organize. Fewer than 8 percent of private-sector workers are unionized.
More generally, it stood by as big American companies became global companies with no more loyalty to the United States than a GPS satellite. Meanwhile, the top income tax rate was halved to 35 percent and many of the nation’s richest were allowed to treat their income as capital gains subject to no more than 15 percent tax. Inheritance taxes that affected only the topmost 1.5 percent of earners were sliced. Yet at the same time sales and payroll taxes — both taking a bigger chunk out of modest paychecks — were increased.
Most telling of all, Washington deregulated Wall Street while insuring it against major losses. In so doing, it allowed finance — which until then had been the servant of American industry — to become its master, demanding short-term profits over long-term growth and raking in an ever larger portion of the nation’s profits. By 2007, financial companies accounted for over 40 percent of American corporate profits and almost as great a percentage of pay, up from 10 percent during the Great Prosperity.
Some say the regressive lurch occurred because Americans lost confidence in government. But this argument has cause and effect backward. The tax revolts that thundered across America starting in the late 1970s were not so much ideological revolts against government — Americans still wanted all the government services they had before, and then some — as against paying more taxes on incomes that had stagnated. Inevitably, government services deteriorated and government deficits exploded, confirming the public’s growing cynicism about government’s doing anything right.
Some say we couldn’t have reversed the consequences of globalization and technological change. Yet the experiences of other nations, like Germany, suggest otherwise. Germany has grown faster than the United States for the last 15 years, and the gains have been more widely spread. While Americans’ average hourly pay has risen only 6 percent since 1985, adjusted for inflation, German workers’ pay has risen almost 30 percent. At the same time, the top 1 percent of German households now take home about 11 percent of all income — about the same as in 1970. And although in the last months Germany has been hit by the debt crisis of its neighbors, its unemployment is still below where it was when the financial crisis started in 2007.
How has Germany done it? Mainly by focusing like a laser on education (German math scores continue to extend their lead over American), and by maintaining strong labor unions.
THE real reason for America’s Great Regression was political. As income and wealth became more concentrated in fewer hands, American politics reverted to what Marriner S. Eccles, a former chairman of the Federal Reserve, described in the 1920s, when people “with great economic power had an undue influence in making the rules of the economic game.” With hefty campaign contributions and platoons of lobbyists and public relations spinners, America’s executive class has gained lower tax rates while resisting reforms that would spread the gains from growth.
Yet the rich are now being bitten by their own success. Those at the top would be better off with a smaller share of a rapidly growing economy than a large share of one that’s almost dead in the water.
The economy cannot possibly get out of its current doldrums without a strategy to revive the purchasing power of America’s vast middle class. The spending of the richest 5 percent alone will not lead to a virtuous cycle of more jobs and higher living standards. Nor can we rely on exports to fill the gap. It is impossible for every large economy, including the United States, to become a net exporter.
Reviving the middle class requires that we reverse the nation’s decades-long trend toward widening inequality. This is possible notwithstanding the political power of the executive class. So many people are now being hit by job losses, sagging incomes and declining home values that Americans could be mobilized.
Moreover, an economy is not a zero-sum game. Even the executive class has an enlightened self-interest in reversing the trend; just as a rising tide lifts all boats, the ebbing tide is now threatening to beach many of the yachts. The question is whether, and when, we will summon the political will. We have summoned it before in even bleaker times.
As the historian James Truslow Adams defined the American Dream when he coined the term at the depths of the Great Depression, what we seek is “a land in which life should be better and richer and fuller for everyone.”
That dream is still within our grasp. | <urn:uuid:e6f5a4a5-6753-44f9-a1c1-c95d1145dc75> | CC-MAIN-2019-43 | https://room4truth.com/2011/09/04/an-unequal-society/ | s3://commoncrawl/crawl-data/CC-MAIN-2019-43/segments/1570987833766.94/warc/CC-MAIN-20191023122219-20191023145719-00477.warc.gz | en | 0.970076 | 1,942 | 2.65625 | 3 |
Delaware City Refinery's Fish Impacts
The Delaware City Refinery extracts on average over 450 million gallons of water from the Delaware River daily, for the purpose of cooling plant equipment and units as it processes nearly 200,000 barrels of petroleum per day. In the process, it impinges millions of fish on the intake screens and entrains millions more small fish, eggs and larvae. The estimated death toll of fish impingement and entrainment at the refinery is 100%. The refinery has been described as one of the largest predators on the Delaware River, out-fishing commercial and recreational fisheries combined for many species.
Operating on Expired Permits: The cooling water intake structure is operating on a permit that expired in 2002. Not only has the State of Delaware allowed this to occur, it has offered additional extensions to the refinery for its 2011 restart, and provides a 9-year compliance timeline for the installation of best available technology with in their next permit (the draft has not yet adopted)
Antiquated Methods: The exorbitant amounts of water used for cooling can largely be attributed to WWII era antiquated equipment that was designed decades ago, in which water is not recycled but used in a once-through manner. The cooling process is necessary to prevent equipment from overheating and over pressuring and producing further air emissions. This current process destroys vast amounts of aquatic life.
Fish Intake: Through entrainment (fish and other aquatic life being sucked into the cooling mechanism) and impingement (fish and other aquatic life being pinned against cooling equipment) the losses of fish alone number in the tens of millions annually; amongst the most threatened are white perch, weakfish and bay anchovies. This process captures fish in numbers that exponentially exceed recreational limits for a variety of aquatic species, and makes the Refinery amongst the largest fishers in the state, de facto.
Costs to the Delaware River Fishery: The EPA estimates that the annual economic damages from the Delaware City Refinery on fisheries alone to be as high as $5.8 million dollars annually. While there are strict limits on commercial and recreational fishing, the refinery is able to kill fish indiscriminately and without limit.
Other Options Exist: For years the refinery has balked at suggestions that they install an alternative cooling system, which would eliminate fish impingement and entrainment. | <urn:uuid:4b613614-4bb0-4168-87b7-b65bdfc4be35> | CC-MAIN-2015-06 | http://delaware.sierraclub.org/content/refinery-fish-impacts | s3://commoncrawl/crawl-data/CC-MAIN-2015-06/segments/1422122192267.50/warc/CC-MAIN-20150124175632-00144-ip-10-180-212-252.ec2.internal.warc.gz | en | 0.941566 | 480 | 3.015625 | 3 |
Enlightenment is not about becoming something or someone else. It is the recognition of our intrinsic human nature, which is absolute truth. This absolute true nature is called "Buddha nature." The term Buddha, from the Sanskrit tatha, or tathagata, means "gone beyond," going beyond an ignorant state to become completely inseparable from absolute truth, which is our genuine ground. This is the essence of Buddhism and the main focus of our understanding and practice.
~ Mindroling Khandro Rinpoche
James's comment: This reminds me of the precious Heart Sutra:
Om gate gate paragate parasamgate Bodhi Soha.
This is of course the most famous teaching on emptiness. It is is also a great quote to teach us that the Buddha is not someone or something to worship or not worship rather it is an acknowledgement that each one of us is a Buddha in fact everything is a Buddha as well as a non-Buddha. Everything is a Bodhisattva and a non-Bodhisattva. Thus, in bowing to a Buddha statue we are bowing to our "Buddha nature" or the Buddha within us all and everything that exists.
Each one of us is capable of "going beyond" an ignorant state to become One with form and non-form.
More commentary on the prajna paramita:
We can use the analogy of the water and the wave. The water is life itself, and the wave is an expression of the water. The wave is no other than the water, and the water is no other than the wave, but the wave doesn’t have own being: its own being is the water. A wave is dependent on wind and weather conditions for its existence, and, of course, it is dependent on a great body of water. So, each wave is an expression of a body of water just like each one of us is an expression of life itself. This is called "being empty," and "being empty" also means being full. I think it is important to remember that, whenever we say something in Buddhism, its opposite is also included. This is called the non-duality of duality. If you say, "I am alive," "I am dead" is also included. If you say, "I am dead," "I am alive" is also included. Otherwise, you fall into duality and you only see in a partial way.
To see things as they are completely is to end suffering. Not that there is not some pain; life is painful. Even though we may be saved from suffering, it doesn’t mean that there is no suffering, or that we won’t suffer, but we should know how to accept that suffering and know how to accept our pain, and know how to accept our joy. Whatever arises, this is our life. True life is more important than any one aspect of life. Fundamental life is more important than any one aspect of life. If we understand this, then we can appreciate our life no matter what happens. This is maturity and this is what we experience in zazen. In zazen we say, well what was it like? Well, it was painful, and it was joyful, and it was whatever you want to say. But each one of those aspects we accept equally. This is what zazen is. Whatever comes up, this is it. When it is painful, it is just painful. When it is joyful, it is just joyful. We just accept each moment as it is, with what it is, with deep appreciation. This view is the aspect of enlightenment. So we say zazen is enlightenment/practice. The practice is not discriminating, not picking and choosing.
-Peace to all beings-
Sunday, November 27, 2005
Posted by They call him James Ure at 9:53 AM | <urn:uuid:a25a8e14-89be-4520-b6bd-72bdb245d084> | CC-MAIN-2014-49 | http://thebuddhistblog.blogspot.com/2005/11/going-beyond.html | s3://commoncrawl/crawl-data/CC-MAIN-2014-49/segments/1416400379414.61/warc/CC-MAIN-20141119123259-00215-ip-10-235-23-156.ec2.internal.warc.gz | en | 0.977687 | 805 | 2.859375 | 3 |
JERUSALEM (Reuters) - A new study shows that humans had the ability to make fire nearly 790,000 years ago, a skill that helped them migrate from Africa to Europe.
By analyzing flints at an archaeological site on the bank of the river Jordan, researchers at Israel’s Hebrew University discovered that early civilizations had learned to light fires, a turning point that allowed them to venture into unknown lands.
A previous study of the site published in 2004 showed that man had been able to control fire — for example transferring it by means of burning branches — in that early time period. But researchers now say that ancient man could actually start fire, rather than relying on natural phenomena such as lightning.
That independence helped promoted migration northward, they say.
The new study, published in a recent edition of Quaternary Science Reviews, mapped 12 archaeological layers at Gesher Benot Yaaqov in northern Israel.
“The new data shows there was a continued, controlled use of fire through many civilizations and that they were not dependent on natural fires,” archaeologist Nira Alperson-Afil said on Sunday.
While they did not find remnants of ancient matches or lighters, Alperson-Afil said the patterns of burned flint found in the same place throughout 12 civilizations was evidence of fire-making ability, though the methods used were unclear.
And because the site is located in the Jordan valley — a key route between Africa and Europe — it provides evidence of the human migration, she said.
“Once they mastered fire to protect themselves from predators and provide warmth and light, they were secure enough to move into and populate unfamiliar territory,” Alperson-Afil said.
Reporting by Ari Rabinovitch; editing by Alastair Macdonald | <urn:uuid:0b8f119a-deeb-4975-aff9-2b2d74a3b248> | CC-MAIN-2018-34 | https://www.reuters.com/article/us-science-fire/humans-made-fire-790000-years-ago-study-idUSTRE49P23S20081026 | s3://commoncrawl/crawl-data/CC-MAIN-2018-34/segments/1534221217970.87/warc/CC-MAIN-20180821053629-20180821073629-00385.warc.gz | en | 0.965996 | 370 | 3.703125 | 4 |
An inflatable can be set up on grass, concrete, sand, dirt, or even a combination of those surfaces. There should be not trees in the set up location. Trees with branches hanging over the inflatable setup location should be trimmed for safety. If this is not done prior to the inflatable set up, it can create a dangerous situation. Make sure that power lines do not interfere with the inflatable setup location, and if there are power lines present make sure they are at least 10 feet away from the inflatable.
Choosing a Setup Location for the Inflatable Bouncer
- Decide where you want it to be setup and facing
- What surface will it be on
- Note locations of any nearby trees, bushes, poles, power lines or any other objects that might interfere with the inflatable setup
- Note distance from nearby walls, make sure there is at least 2 feet of space on each side
- Note any slopes present in the setup location
Measuring the Setup Area
The first step is to find out the space requirement of the inflatable you are reserving. Usually the space required for inflatables is about 1-2 feet of additional space on each side, this includes the height. There needs to be no electrical lines going above the inflatable or any trees or bushes rubbing up against the inflatable.
To measure your area without a measuring tape, simply estimate each step as three feet. For example if it takes 30 steps to walk the width of your lawn, it is 90 feet wide. However, using a measuring tape is the most accurate method.
You can also draw a diagram detailing the area, dimensions in feet, and locations of any trees, bushes, poles, or any other objects that might interfere with setup. Drawing a diagram helps see the entire area and where the inflatable can be setup.
Measuring the Slope
You may need to measure the slope of the setup area to make sure it will not be too steep. Here are some steps you can take to properly measure the slope of area.
Things You'll Need:
- Poles of even height
- Yard stick
- Use a line level, which is two poles of the exact same height (50 inches would be good) with string running between the poles. At the exact center of the string, a level is suspended. There are also notches at the exact same interval in each pole. Have one person stand on the slope holding one pole and the other person stand exactly down the slop from him holding the other pole with string running through the top notch.
- Make the string level. The person at the top of the slope should move the string to the different notches on his pole until the level suspended from the middle of the string shows a level setting.
- Calculate the slope by measuring the distance from the notch where the string was placed to the top of the pole. Slope is a percentage, meaning the number of units falls or rises in 100 units of horizontal distance. Every inch from the top of the 50-inch pole equals 2 percent of slope (with the top of the pole being originally level with the second pole, showing a 0 percent grade). The lower the string must be on the pole to be level, the higher the percent of slope. A notch 4 inches down the pole indicates an 8 percent slope and a notch 8 inches down the pole indicates a 16 percent slope.
- Use another method of measuring slope with just one person. With a stick that is 50 inches long, a level, a pencil and a yard stick, stand on the slope holding the yard stick upright.
- Place the stick on the slope, and hold the level on the end of the stick nearest you. Raise the stick until it is level.
- Mark the height on the yard stick where the 50-inch stick is level. Measuring from the ground up, determine the height necessary for the 50-inch stick to be level.
- Measure the slope of the land by multiplying the height from the ground required for level by two. This figure will be your percent of slope. | <urn:uuid:e8df20f6-16e3-4088-a164-bb6f282e96bc> | CC-MAIN-2018-26 | http://magicjumprentals.blogspot.com/2010/04/how-to-measure-your-backyard-for.html | s3://commoncrawl/crawl-data/CC-MAIN-2018-26/segments/1529267864257.17/warc/CC-MAIN-20180621192119-20180621212119-00062.warc.gz | en | 0.924882 | 841 | 2.515625 | 3 |
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