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In North America, the brown bear is considered a charismatic megafauna and has long piqued people's interest. The death of Bear 148 at the hands of a trophy hunter in 2017 sparked media outrage and the continued disapproval of trophy hunting. The Russian bear is a common national personification for Russia (as well as the former Soviet Union), despite the country having no officially-designated national animal. The brown bear is Finland's national animal. The grizzly bear is the state animal of Montana. The California golden bear is the state animal of California, despite being extinct. The coat of arms of Madrid depicts a bear reaching up into a madroño or strawberry tree ("Arbutus unedo") to eat some of its fruit. The Swiss city of Bern's coat of arms depicts a bear and the city's name is popularly thought to derive from the German word for bear. The brown bear is depicted on the reverse of the Croatian 5-kuna coin, minted since 1993.
Further reading.
Monaghan, Nigel T. 2023 The Brown Bear ("Ursus arctos" L) in Ireland. "Irish Naturalist' Journal". 1 - 19 |
BCS theory
In physics, the Bardeen–Cooper–Schrieffer (BCS) theory (named after John Bardeen, Leon Cooper, and John Robert Schrieffer) is the first microscopic theory of superconductivity since Heike Kamerlingh Onnes's 1911 discovery. The theory describes superconductivity as a microscopic effect caused by a condensation of Cooper pairs. The theory is also used in nuclear physics to describe the pairing interaction between nucleons in an atomic nucleus.
It was proposed by Bardeen, Cooper, and Schrieffer in 1957; they received the Nobel Prize in Physics for this theory in 1972.
History.
Rapid progress in the understanding of superconductivity gained momentum in the mid-1950s. It began with the 1948 paper, "On the Problem of the Molecular Theory of Superconductivity", where Fritz London proposed that the phenomenological London equations may be consequences of the coherence of a quantum state. In 1953, Brian Pippard, motivated by penetration experiments, proposed that this would modify the London equations via a new scale parameter called the coherence length. John Bardeen then argued in the 1955 paper, "Theory of the Meissner Effect in Superconductors", that such a modification naturally occurs in a theory with an energy gap. The key ingredient was Leon Cooper's calculation of the bound states of electrons subject to an attractive force in his 1956 paper, "Bound Electron Pairs in a Degenerate Fermi Gas".
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In 1957 Bardeen and Cooper assembled these ingredients and constructed such a theory, the BCS theory, with Robert Schrieffer. The theory was first published in April 1957 in the letter, "Microscopic theory of superconductivity". The demonstration that the phase transition is second order, that it reproduces the Meissner effect and the calculations of specific heats and penetration depths appeared in the December 1957 article, "Theory of superconductivity". They received the Nobel Prize in Physics in 1972 for this theory.
In 1986, high-temperature superconductivity was discovered in La-Ba-Cu-O, at temperatures up to 30 K. Following experiments determined more materials with transition temperatures up to about 130 K, considerably above the previous limit of about 30 K. It is experimentally very well known that the transition temperature strongly depends on pressure. In general, it is believed that BCS theory alone cannot explain this phenomenon and that other effects are in play. These effects are still not yet fully understood; it is possible that they even control superconductivity at low temperatures for some materials.
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Overview.
At sufficiently low temperatures, electrons near the Fermi surface become unstable against the formation of Cooper pairs. Cooper showed such binding will occur in the presence of an attractive potential, no matter how weak. In conventional superconductors, an attraction is generally attributed to an electron-lattice interaction. The BCS theory, however, requires only that the potential be attractive, regardless of its origin. In the BCS framework, superconductivity is a macroscopic effect which results from the condensation of Cooper pairs. These have some bosonic properties, and bosons, at sufficiently low temperature, can form a large Bose–Einstein condensate. Superconductivity was simultaneously explained by Nikolay Bogolyubov, by means of the Bogoliubov transformations.
In many superconductors, the attractive interaction between electrons (necessary for pairing) is brought about indirectly by the interaction between the electrons and the vibrating crystal lattice (the phonons). Roughly speaking the picture is the following:
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An electron moving through a conductor will attract nearby positive charges in the lattice. This deformation of the lattice causes another electron, with opposite spin, to move into the region of higher positive charge density. The two electrons then become correlated. Because there are a lot of such electron pairs in a superconductor, these pairs overlap very strongly and form a highly collective condensate. In this "condensed" state, the breaking of one pair will change the energy of the entire condensate - not just a single electron, or a single pair. Thus, the energy required to break any single pair is related to the energy required to break "all" of the pairs (or more than just two electrons). Because the pairing increases this energy barrier, kicks from oscillating atoms in the conductor (which are small at sufficiently low temperatures) are not enough to affect the condensate as a whole, or any individual "member pair" within the condensate. Thus the electrons stay paired together and resist all kicks, and the electron flow as a whole (the current through the superconductor) will not experience resistance. Thus, the collective behavior of the condensate is a crucial ingredient necessary for superconductivity.
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Details.
BCS theory starts from the assumption that there is some attraction between electrons, which can overcome the Coulomb repulsion. In most materials (in low temperature superconductors), this attraction is brought about indirectly by the coupling of electrons to the crystal lattice (as explained above). However, the results of BCS theory do "not" depend on the origin of the attractive interaction. For instance, Cooper pairs have been observed in ultracold gases of fermions where a homogeneous magnetic field has been tuned to their Feshbach resonance. The original results of BCS (discussed below) described an s-wave superconducting state, which is the rule among low-temperature superconductors but is not realized in many unconventional superconductors such as the d-wave high-temperature superconductors.
Extensions of BCS theory exist to describe these other cases, although they are insufficient to completely describe the observed features of high-temperature superconductivity.
BCS is able to give an approximation for the quantum-mechanical many-body state of the system of (attractively interacting) electrons inside the metal. This state is now known as the BCS state. In the normal state of a metal, electrons move independently, whereas in the BCS state, they are bound into Cooper pairs by the attractive interaction. The BCS formalism is based on the reduced potential for the electrons' attraction. Within this potential, a variational ansatz for the wave function is proposed. This ansatz was later shown to be exact in the dense limit of pairs. Note that the continuous crossover between the dilute and dense regimes of attracting pairs of fermions is still an open problem, which now attracts a lot of attention within the field of ultracold gases.
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Underlying evidence.
The hyperphysics website pages at Georgia State University summarize some key background to BCS theory as follows:
Implications.
BCS derived several important theoretical predictions that are independent of the details of the interaction, since the quantitative predictions mentioned below hold for any sufficiently weak attraction between the electrons and this last condition is fulfilled for many low temperature superconductors - the so-called weak-coupling case. These have been confirmed in numerous experiments: |
Biathlon
The biathlon is a winter sport that combines cross-country skiing and rifle shooting. It is treated as a race, with contestants skiing through a cross-country trail whose distance is divided into shooting rounds. The shooting rounds are not timed per se, but depending on the competition, missed shots result in extra distance or time being added to the contestant's total.
History.
According to "Encyclopædia Britannica", the biathlon "is rooted in the skiing traditions of Scandinavia, where early inhabitants revered the Norse god Ullr as both the ski god and the hunting god." In modern times, the activity that developed into this sport was an exercise for Norwegians as alternative training for the military. Norwegian skiing regiments organized military skiing contests in the 18th century, divided into four classes: shooting at mark while skiing at top speed, downhill race among trees, downhill race on big hills without falling, and a long race on flat ground while carrying a rifle and military pack. In modern terminology, these military contests included downhill, slalom, biathlon, and cross-country skiing. One of the world's first known ski clubs, "Trysil Skytte- og Skiløberforening" (the Trysil Rifle and Ski Club), was formed in Norway in 1861 to promote national defense at the local level. 20th century variants include (the military contest), a 17 km cross-country race with shooting, and the military cross-country race at 30 km including marksmanship.
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The modern biathlon is a civilian variant of the old military combined exercise. In Norway, the biathlon was until 1984 a branch of , an organization set up by the government to promote civilian marksmanship in support of national defence. In Norwegian, the biathlon is called (literally "ski shooting"). In Norway, there are still separate contests in , a cross-country race at 12 km with large-caliber rifle shooting at various targets with unknown range.
Called military patrol, the combination of skiing and shooting was contested at the Winter Olympic Games in 1924 and then demonstrated in 1928, 1936, and 1948, during which time Norway and Finland were strong competitors. In 1948, the sport was reorganized under the Union Internationale de Pentathlon Moderne et Biathlon and became re-accepted as an Olympic sport in 1955, with widespread popularity within the Soviet and Swedish winter sport circuits.
The first Biathlon World Championship was held in 1958 in Austria, and in 1960 the sport was finally included in the Olympic Games. At Albertville in 1992, women were first allowed in the Olympic biathlon. The pursuit format was added for the 2002 Salt Lake City Winter Olympics, and the IBU added mixed relay as a format for the 2006 Olympics.
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The competitions from 1958 to 1965 used high-power centrefire cartridges, such as the .30-06 Springfield and the 7.62×51mm NATO, before the .22 Long Rifle rimfire cartridge was standardized in 1978. The ammunition was carried in a belt worn around the competitor's waist. The sole event was the men's 20 km individual, encompassing four separate ranges and firing distances of 100 m, 150 m, 200 m, and 250 m. The target distance was reduced to 150 m with the addition of the relay in 1966. The shooting range was further reduced to 50 m in 1978 with the mechanical self-indicating targets making their debut at the 1980 Winter Olympics in Lake Placid. For the 2018–2019 season, fully electronic targets were approved as an alternative to paper or mechanical steel targets for IBU events.
Governing body.
In 1948, the International Modern Pentathlon Union (UIPM) was founded to standardize the rules for the modern pentathlon and from 1953 also biathlon. In July 1993, the biathlon branch of the UIPMB created the International Biathlon Union (IBU), which officially separated from the UIPMB in 1998.
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Presidents of the UIPMB/IBU:
Championships.
The following articles list major international biathlon events and medalists. Unlike the Olympics and World Championships (BWCH), the World Cup (BWC) is an entire winter season of (mostly) weekly races, where the medalists are those with the highest sums of World Cup points at the end of the season.
Rules and equipment.
The complete rules of the biathlon are given in the official IBU rule books.
Basic concepts.
A biathlon competition consists of a race in which contestants ski through a cross-country trail system whose total distance is divided into either two or four shooting rounds, half in the prone position, the other half standing. Depending on the shooting performance, extra distance or time is added to the contestant's total skiing distance/time. The contestant with the shortest total time wins.
For each shooting round, the biathlete must hit five targets or receive a penalty for each missed target, which varies according to the competition rules as follows:
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In order to keep track of the contestants' progress and relative standing throughout a race, split times (intermediate times) are taken at several points along the skiing track and upon finishing each shooting round. The large display screens commonly set up at biathlon arenas, as well as the information graphics shown as part of the TV picture, will typically list the split time of the fastest contestant at each intermediate point and the times and time differences to the closest runners-up.
Skiing details.
In the Olympics, all cross-country skiing techniques are permitted in the biathlon, allowing the use of skate skiing, which is overwhelmingly the choice of competitors. The minimum ski length is the height of the skier minus 4 cm. The rifle has to be carried by the skier during the race at all times.
Shooting details.
The biathlete carries a small-bore rifle, which must weigh at least , excluding ammunition and magazines. The rifles use .22 LR ammunition and are bolt action or Fortner (straight-pull bolt) action. Each rifle holds 4 magazines with 5 rounds each. Additional rounds can be kept on the stock of the rifle for a relay race.
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The target range shooting distance is . There are five circular shooting targets to be hit in each shooting round. When shooting in the prone position, the target diameter is ; when shooting in the standing position, the target diameter is . This translates to angular target sizes of 0.9 and 2.3 mrad respectively. On all modern biathlon ranges, the targets are self-indicating, in that they flip from black to white when hit, giving the biathlete, as well as the spectators, instant visual feedback for each shot fired.
Ear protection is not required during biathlon shooting as the ammunition used is usually subsonic. An eyecup (blinder) is an optional feature of biathlon rifles.
Competition format.
Individual.
The individual race [ for women] is the oldest biathlon event; the distance is skied over five laps. The biathlete shoots four times at any shooting lane (lanes 1–15 are in prone, while lanes 16–30 are for standing), in the order of prone, standing, prone, standing, totaling 20 targets. For each missed target, a fixed penalty time, usually one minute, is added to the skiing time of the biathlete. Competitors' starts are staggered, normally by 30 seconds.
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A variation of the standard individual race, called short individual, was introduced during the 2018–19 Biathlon IBU Cup. The races are 15 km for men and 12.5 km for women, and for each missed target, 45 seconds will be added to the skiing time.
Sprint.
The sprint is for men & for women; the distance is skied over three laps. The biathlete shoots twice at any shooting lane, once prone (usually lanes 1–15) and once standing (lanes 16–30), for a total of 10 shots. For each miss, a penalty loop of 150 m must be skied before continuing the race. As in the individual competition, the biathletes start in intervals.
Super Sprint.
Introduced at the 2017–18 Biathlon IBU Cup, the Super Sprint is a shorter version of the sprint race. Unlike the traditional sprint race, the Super Sprint is divided into two segments – qualification and final. The qualification is done like the traditional sprint, but on a 1.5 km lap with a total length of 4.5 km. Only the top 30 competitors qualify for the final, in which all competitors start simultaneously and do five laps on the same course (like in mass start) with a total race length of 4 km. During the final, the competitors have three spare rounds should they miss a target (like in relay race). However, if not all targets are cleared during shooting instead of going on the penalty loop, the biathlete is disqualified from the race.
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Changes were made for the following season with the course now being 1 km (0.2 km increase) meaning that the qualification race length will become 3 km, while the final race becomes 5 km in length. Also the number of spare rounds was decreased from three to one.
Pursuit.
In a pursuit, biathletes' starts are separated by their time differences from a previous race, most commonly a sprint. The contestant crossing the finish line first is the winner. The distance is 12.5 km for men and 10 km for women, skied over five laps; there are four shooting bouts (two prone, two standing, in that order) and each miss means a penalty loop of 150 m. To prevent awkward or dangerous crowding of the skiing loops and overcapacity at the shooting range, World Cup Pursuits are held with only the 60 top-ranking biathletes after the preceding race. The biathletes shoot on a first-come, first-served basis at the lane corresponding to the position they arrived for all shooting bouts. If the pursuit follows an individual biathlon race, the lag behind the winner is halved.
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Mass start.
In the mass start, all biathletes start at the same time, and the first across the finish line wins. In this 15 km for men or 12.5 km for women competition, the distance is skied over five laps; there are four bouts of shooting (two prone, two standing, in that order), with the first shooting bout being at the lane corresponding to the competitor's bib number (bib #10 shoots at lane #10 regardless of position in race), with the rest of the shooting bouts being on a first-come, first-served basis (if a competitor arrives at the lane in fifth place, they shoot at lane 5). As in sprint and pursuit, competitors must ski one 150 m penalty loop for each miss. Here again, to avoid unwanted congestion, World Cup Mass starts are held with only the 30 top ranking athletes on the start line (half that of the Pursuit as here all contestants start simultaneously).
Mass start 60.
Starting in the 2018/2019 season, the Mass Start 60 became part of the International Biathlon Union (IBU) competition formats. The Mass Start with 60 starters does not replace the current Mass Start with 30 starters.
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Everyone skis the first lap together, but only the first 30 stop to shoot, and the second 30 keep skiing. At the end of the second lap, the second 30 stop to shoot, and the first 30 continue to ski. After the first two shoots are over (everyone's first prone), the race continues like a typical race, and all competitors shoot remaining prone, and two stands together. Or more simply:
Bib 1–30 = lap, shoot1, lap, lap, shoot2, lap, shoot3, lap, shoot4, lap
Bib 31–60 = lap, lap, shoot1, lap, shoot2, lap, shoot3, lap, shoot4, lap
Relay.
The relay teams consist of four biathletes, who each ski 7.5 km (men) or 6 km (women), each leg skied over three laps, with two shooting rounds; one prone, one standing. For every round of five targets, there are eight bullets available. However, the last three can only be single-loaded manually one at a time from spare round holders or bullets deposited by the competitor into trays or onto the mat at the firing line. If there are still standing targets after eight bullets, one 150 m (490 ft) penalty loop must be taken for each missed target remaining. The first-leg participants all start simultaneously, and as in cross-country skiing relays, every athlete of a team must touch the team's next-leg participant to perform a valid changeover. On the first shooting stage of the first leg, the participant must shoot in the lane corresponding to their bib number (bib #10 shoots at lane #10 regardless of their position in the race), then for the remainder of the relay, the relay team shoots on a first-come, first-served basis (arrive at the range in fifth place, shoot at lane 5).
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Mixed relay.
The mixed relay is similar to the ordinary relay, but the teams are composed of two women and two men. From its first instance at the world championships in 2005 until the end of the 2017 season, the first two legs were always run by the women, followed by the men on legs 3 and 4. Since the 2018 season however, the race can be started by either the men or women . Additionally, for most of the event's history, the women's legs have been and the men's legs as in ordinary relay competitions. However, since the 2019 season the event has all four legs being either or .
This event was added to the Olympics starting in 2014.
Single mixed relay.
In 2015, the single mixed relay was introduced to the Biathlon World Cup by the IBU. The event is run on a track with a penalty loop, and each team consists of a female and a male runner. The race is divided into four legs, with the first three being or 2 laps and the final leg being or 3 laps, totalling . After each leg, the runners exchange so that each runner completes two legs. Specific to this format, the exchange happens immediately after the last shooting of each leg without skiing an additional lap (as is usually the case). The race can be started by either the female or male member of the relay, with the finishing member performing an extra lap. This event was added to the world championships in 2019.
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Team (obsolete).
A team consists of four biathletes, but unlike the relay competition, all team members start at the same time. Two athletes must shoot in the prone shooting round, the other two in the standing round. In case of a miss, the two non-shooting biathletes must ski a penalty loop of 150 m (490 ft). The skiers must enter the shooting area together and must also finish within 15 seconds of each other; otherwise, a time penalty of one minute is added to the total time. Since 2004, this race format has been obsolete at the World Cup level.
Broadcasting.
Biathlon events are broadcast most regularly where the sport enjoys its greatest popularity, namely Germany (ARD, ZDF), Austria (ORF), Norway (NRK), France (L'Équipe 21), Finland (YLE), Estonia (ETV), Latvia (LTV), Lithuania (LRT), Croatia (HRT), Poland (Polsat), Ukraine (), Sweden (SVT), Russia (Match TV, Channel One), Belarus (TVR), Slovakia (RTVS), Slovenia (RTV), Bosnia and Herzegovina (BHRT), Bulgaria (BNT), and South Korea (KBS); it is broadcast on European-wide Eurosport, which also broadcasts to the Asia-Pacific region. World Cup races are streamed via the IBU website.
Biathlon records and statistics.
The IBU maintains biathlon records, rules, news, videos, and statistics for many years back, all of which are available at its web site.
See also.
Biathlon's two sports disciplines:
Other multi-discipline sports (otherwise unrelated to biathlon): |
Bubble and squeak
Bubble and squeak is an English dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.
History.
The name of the dish, according to the "Oxford English Dictionary" (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; "The St James's Chronicle", recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in "The Public Advertiser" two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appellation of "Bubble and Squeak"". In 1791 another London paper recorded the quarterly meeting of the Bubble and Squeak Society at Smithfield.
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The dish as it is made in modern times differs considerably from its first recorded versions, in which cooked beef was the main ingredient and potatoes did not feature. The earliest-known recipe is in Maria Rundell's "A New System of Domestic Cookery", published in 1806. It consists wholly of cabbage and rare roast beef, seasoned and fried. This method is followed by William Kitchiner in his book "Apicius Redivivus, or The Cook's Oracle" (1817); in later editions he adds a couplet at the top of his recipe:
<poem>
When 'midst the frying Pan in accents savage,
The Beef, so surly, quarrels with the Cabbage. </poem>
Mrs Beeton's recipe in her "Book of Household Management" (1861) similarly combines cooked beef with cabbage (and, in her recipe, onions) but no potato. An 1848 recipe from the US is similar, but adds chopped carrots. In all of these, the meat and vegetables are served next to each other, and not mixed together.
In 1872, a Lancashire newspaper offered a recipe for "delicious bubble and squeak", consisting of thinly-sliced beef fried with cabbage and carrot, but not potatoes, although by then they had been a major crop in Lancashire for decades. In the 1880s potatoes began to appear in recipes. In 1882 the "Household" column of "The Manchester Times" suggested:
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Potatoes featured in a recipe printed in a Yorkshire paper in 1892 but, as in earlier versions, the main ingredients were beef and cabbage.
Modern versions.
Possibly because of the scarcity of beef during food rationing in and after the Second World War, by the latter half of the 20th century the basic ingredients were widely considered to be cooked and mashed (or coarsely crushed) potato and chopped cooked cabbage. Those are the only two ingredients in Delia Smith's 1987 recipe. Clarissa Dickson Wright's 1996 version consists of crushed cooked potatoes, finely chopped raw onion, and cooked cabbage (or brussels sprouts), seasoned with salt and pepper, mixed together and shallow-fried until browned on the exterior. Like Smith, Dickson Wright specifies dripping (or lard) for frying, finding vegetable oil unsuitable for frying bubble and squeak, because the mixture will not brown adequately. Several other cooks find oil or butter satisfactory.
Fiona Beckett (2008), like Smith and Dickson Wright, stipulates no ingredients other than potato and cabbage,
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but there are many published variants of the basic recipe. Gary Rhodes favours sliced brussels sprouts, rather than cabbage, with gently cooked sliced onions and mashed potato, fried in butter. He comments that although the basic ingredients of bubble and squeak and colcannon are similar, the two are very different dishes, the former being traditionally made from left-overs and fried to give a brown crust, and the latter "a completely separate dish of potato, spring onion and cabbage, served almost as creamed potatoes".
Jeff Smith (1987) adds grated courgettes and chopped ham and bacon. Mark Hix (2005) adds cooked and chopped leeks and swede to the mix. Jamie Oliver (2007) adds chestnuts and "whatever veg you like – carrots, Brussels, swedes, turnips, onions, leeks or Savoy cabbage". Nigel Slater, in a 2013 recipe using Christmas leftovers, adds chopped goose, ham and pumpkin to the mixture.
The mixture is then shallow fried, either shaped into round cakes or as a single panful and then sliced. The first method is suggested by Delia Smith, Hix and Slater; Rhodes finds both methods satisfactory; Dickson Wright, Oliver and Jeff Smith favour the whole-pan method.
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Outside Britain.
Bubble and squeak is familiar in Australia; a 1969 recipe adds peas and pumpkin to the basic mix. The dish is not common in the US but is not unknown; an American recipe from 1913 resembles Rundell's version, with the addition of a border of mashed potato. In 1983 the American food writer Howard Hillman included bubble and squeak in his survey "Great Peasant Dishes of the World". More recently "Forbes" magazine ran an article about the dish in 2004. A Canadian newspaper in 1959 reported a minor controversy about the origins of the dish, with readers variously claiming it as Australian, English, Irish and Scottish. In 1995, another Canadian paper called the dish "universally beloved".
Other uses of term.
The OED gives a secondary definition of "bubble and squeak": "figurative and in figurative contexts. Something resembling or suggestive of bubble and squeak, especially in consisting of a variety of elements". In 1825 a reviewer in "The Morning Post" dismissed a new opera at Covent Garden as "a sort of bubble and squeak mixture of English and Italian". The OED gives examples from the 18th to the 21st centuries, including, from Coleridge, "... the restless Bubble and Squeak of his Vanity and Discontent", and from D. H. Lawrence, "I can make the most lovely bubble and squeak of a life for myself". In cockney rhyming slang the phrase was formerly used for "beak" (magistrate) and more recently "Bubble" has been used for "Greek".
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The term has been borrowed by authors of children's books as names for a pair of puppies and (by two different authors) pairs of mice.
In the late 1940s, George Moreno Jr., an American animator living and working in England, borrowed the term, re-spelling it "Bubble and Squeek," for a series of cartoon shorts released by Associated British-Pathe. The star characters of Moreno's cartoons were a humanized taxi (Squeek) and its driver (Bubble). |
Buddy Holly
Charles Hardin Holley (September 7, 1936 – February 3, 1959), known as Buddy Holly, was an American singer, songwriter, and musician who was a central and pioneering figure of rock and roll. He was born to a musical family in Lubbock, Texas, during the Great Depression, and learned to play guitar and sing alongside his two siblings.
Holly made his first appearance on local television in 1952, and the following year he formed the group Buddy and Bob with his friend Bob Montgomery. In 1955, after opening once for Elvis Presley, Holly decided to pursue a career in music. He played with Presley three times that year, and his band's style shifted from country and western to rock and roll. In October that year, when Holly opened for Bill Haley & His Comets, he was spotted by Nashville scout Eddie Crandall, who helped him get a contract with Decca Records.
Holly's recording sessions at Decca were produced by Owen Bradley, who had become famous for producing orchestrated country hits for stars like Patsy Cline. Unhappy with Bradley's musical style and control in the studio, Holly went to producer Norman Petty in Clovis, New Mexico, and recorded a demo of "That'll Be the Day", among other songs. Petty became the band's manager and sent the demo to Brunswick Records, which released it as a single credited to the Crickets, a name chosen by the band to subvert Decca's contract limitations. In September 1957, as the band toured, "That'll Be the Day" topped the US and UK singles charts. Its success was followed in October by another major hit, "Peggy Sue".
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The album "The "Chirping" Crickets", released in November 1957, reached number five on the UK Albums Chart. Holly made his second appearance on "The Ed Sullivan Show" in January 1958 and soon after toured Australia and then the UK. In early 1959, he assembled a new band, consisting of Waylon Jennings (bass), Tommy Allsup (guitar), and Carl Bunch (drums), and embarked on a tour of the mid-western US. After a show in Clear Lake, Iowa, Holly chartered an airplane to travel to his next show in Moorhead, Minnesota. Soon after takeoff, the plane crashed, killing Holly, Ritchie Valens, the Big Bopper, and pilot Roger Peterson in a crash later referred to by Don McLean as "The Day the Music Died" in his song "American Pie".
During his short career, Holly wrote and recorded many songs. He is often regarded as the artist who defined the traditional rock-and-roll lineup of two guitars, bass, and drums. Holly was a major influence on later popular music artists, including Bob Dylan, the Beatles, the Rolling Stones, Eric Clapton, the Hollies, Elvis Costello and Elton John. Holly was among the first artists inducted into the Rock and Roll Hall of Fame, in 1986. "Rolling Stone" magazine ranked him number 13 in its list of 100 Greatest Artists in 2010.
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Life and career.
Early life and career (1936–1955).
Charles Hardin Holley (spelled "-ey") was born in Lubbock, Texas, on September 7, 1936, the youngest of four children of Lawrence Odell "L.O." Holley (1901–1985) and Ella Pauline Drake (1902–1990). His elder siblings were Larry (1925–2022), Travis (1927–2016), and Patricia Lou (1929–2008). Holly was of mostly English and Welsh descent and had small amounts of Native American ancestry as well. From early childhood, Holly was nicknamed "Buddy." During the Great Depression, the Holleys frequently moved residence within Lubbock; L.O. changed jobs several times. Buddy Holly was baptized a Baptist, and the family were members of the Tabernacle Baptist Church.
The Holleys had an interest in music; all the family members except L.O. were able to play an instrument or sing. The elder Holley brothers performed in local talent shows; on one occasion, Buddy joined them on violin. Since he could not play it, his brother Larry greased the bow so it would not make any sound. The brothers won the contest. During World War II, Larry and Travis were called to military service. Upon his return, Larry brought with him a guitar he had bought from a shipmate while serving in the Pacific. At age 11, at his mother's urging, Buddy took piano lessons but abandoned them after nine months. He switched to the guitar after he saw a classmate playing and singing on the school bus. Buddy's parents initially bought him a steel guitar, but he insisted that he wanted a guitar like his brother's. His parents bought him an acoustic guitar from a local pawnshop, and he learned how to play it from Travis.
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During his early childhood, Holly was influenced by the music of Hank Williams, Jimmie Rodgers, Moon Mullican, Bill Monroe, Hank Snow, Bob Wills, and the Carter Family. At Roscoe Wilson Elementary, Holly became friends with Bob Montgomery, and the two played together, practicing with songs by The Louvin Brothers and Johnnie & Jack. They both listened to the radio programs "Grand Ole Opry" on WSM, "Louisiana Hayride" on KWKH, and "Big D Jamboree". At the same time, Holly played with other musicians he met in high school, including Sonny Curtis and Jerry Allison. In 1952 Holly and Jack Neal participated as a duo billed as Buddy and Jack in a talent contest on a local television show. After Neal left, he was replaced by Bob Montgomery, and they were billed as Buddy and Bob. They soon started performing on the "Sunday Party" show on KDAV in 1953 and performed live gigs in Lubbock. At that time, Holly was influenced by late-night radio stations that played blues and rhythm and blues (R&B). He would sit in his car with Curtis and tune to distant radio stations that could only be received at night, when local transmissions ceased. Holly then modified his music by blending his earlier country and western influence with R&B.
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By 1955, after graduating from Lubbock High School, Holly decided to pursue a full-time career in music. He was further encouraged after seeing Elvis Presley perform live in Lubbock, whose act was booked by Pappy Dave Stone of KDAV. In February, Holly opened for Presley at the Fair Park Coliseum, in April at the Cotton Club, and again in June at the Coliseum. By that time, Holly had incorporated into his band Larry Welborn on the stand-up bass and Allison on drums, as his style shifted from country and western to rock and roll due to seeing Presley's performances and hearing his music. In October, Stone booked Bill Haley & His Comets and placed Holley as the opening act to be seen by Nashville scout Eddie Crandall. Impressed, Crandall persuaded Grand Ole Opry manager Jim Denny to seek a recording contract for Holley. Stone sent a demo tape, which Denny forwarded to Paul Cohen, who signed the band to Decca Records in February 1956. In the contract, Decca misspelled Holly's surname as "Holly", and from then on he was known as Buddy Holly, instead of his real name Holley.
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On January 26, 1956, Holly attended his first formal recording session, which was produced by Owen Bradley. He attended two more sessions in Nashville, but with the producer selecting the session musicians and arrangements, Holly became increasingly frustrated by his lack of creative control. In April 1956, Decca released "Blue Days, Black Nights" as a single, with "Love Me" on the B-side. Denny included Holly on a tour as the opening act for Faron Young. During the tour, they were promoted as Buddy Holly and the Two Tones, while later Decca called them Buddy Holly and the Three Tunes. The label later released Holly's second single "Modern Don Juan", backed with "You Are My One Desire". Neither single made an impression. On January 22, 1957, Decca informed Holly his contract would not be renewed, but insisted he could not record the same songs for anyone else for five years.
The Crickets (1956–1957).
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Impressed with the demo, the label's executives released it without recording a new version. "I'm Looking for Someone to Love" was the B-side; the single was credited to The Crickets. Petty and Holly later learned that Brunswick was a subsidiary of Decca, which legally cleared future recordings under the name Buddy Holly. Recordings credited to the Crickets would be released on Brunswick, while the recordings under Holly's name were released on another subsidiary label, Coral Records. Holly concurrently held a recording contract with both labels.
Norman Petty reasoned correctly that disc jockeys would be reluctant to play and promote multiple new records by the same artist, but would have no problem playing these same records if they were credited to different performers. Holly himself was unaware of this strategy; in a 1957 radio interview with Dale Lowery, Holly said, "We have three records going out right now. Of course, the first one was 'That'll Be the Day', the first one released. Then we have a new one out by The Crickets, called 'Oh Boy!' and 'Not Fade Away', and then there's one out, it's the same group but it's under my name -- I don't know why they did it that way, but it went out under my name -- called 'Peggy Sue' and 'Everyday'." Holly's records were released with labels reading "Buddy Holly" "or" "The Crickets"; the band was never credited on records as "Buddy Holly "and" the Crickets" until 1962, when a compilation album was released.
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"That'll Be the Day" was released on July 27, 1957. Petty booked Holly and the Crickets for a tour with Irvin Feld, who had noticed the band after "That'll Be the Day" appeared on the R&B chart. He booked them for appearances in Washington, D.C., Baltimore, and New York City. The band was booked to play at New York's Apollo Theater on August 16–22. During the opening performances, the group did not impress the audience, but they were accepted after they included "Bo Diddley". By the end of their run at the Apollo, "That'll Be the Day" was climbing the charts. Encouraged by the single's success, Petty started to prepare two album releases; a solo album for Holly and another for the Crickets. Holly appeared on "American Bandstand", hosted by Dick Clark on ABC, on August 26. Before leaving New York, the band befriended The Everly Brothers.
"That'll Be the Day" topped the US "Best Sellers in Stores" chart on September 23 and was number one on the UK Singles Chart for three weeks in November. Three days prior, Coral released "Peggy Sue", backed with "Everyday", with Holly credited as the performer. By October, "Peggy Sue" had reached number three on "Billboard"s pop chart and number two on the R&B chart; it peaked at number six on the UK Singles chart. As the success of the song grew, it brought more attention to Holly, with the band at the time being billed as "Buddy Holly and the Crickets" (although never on records during Holly's lifetime).
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In the last week of September, the band members flew to Lubbock to visit their families. Holly's high school girlfriend, Echo McGuire, had left him for a fellow student. Aside from McGuire, Holly had a relationship with Lubbock fan June Clark. After Clark ended their relationship, Holly realized the importance of his relationship with McGuire and considered his relationship with Clark a temporary one. Meanwhile, for their return to recording, Petty arranged a session in Oklahoma City, where he was performing with his own band. While the band drove to the location, the producer set up a makeshift studio. The rest of the songs needed for an album and singles were recorded; Petty later dubbed the material in Clovis. The resulting album, "The "Chirping" Crickets", was released on November 27, 1957. It reached number five on the UK Albums Chart. In October, Brunswick released the second single by the Crickets, "Oh, Boy!", with "Not Fade Away" on the B-side. The single reached number 10 on the pop chart and 13 on the R&B chart. Holly and the Crickets performed "That'll Be the Day" and "Peggy Sue" on "The Ed Sullivan Show" on December 1, 1957. Following the appearance, Niki Sullivan left the group because he was tired of the intensive touring, and wished to resume his education. On December 29, Holly and the Crickets performed "Peggy Sue" on "The Arthur Murray Party".
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International tours and split (1958).
On January 8, 1958, Holly and the Crickets joined "America's Greatest Teenage Recording Stars" tour. On January 25, Holly recorded "Rave On"; the next day, he made his second appearance on "The Ed Sullivan Show", singing "Oh, Boy!" Holly departed to perform in Honolulu, Hawaii, on January 27, and then started a week-long tour of Australia billed as the "Big Show" with Paul Anka, Jerry Lee Lewis and Jodie Sands. In March, the band toured the United Kingdom, playing 50 shows in 25 days. The same month, his debut solo album, "Buddy Holly", was released. Upon their return to the United States, Holly and the Crickets joined Alan Freed's "Big Beat Show" tour for 41 dates. In April, Decca released "That'll Be the Day", featuring the songs recorded with Bradley during his early Nashville sessions.
A new recording session in Clovis was arranged in May; Holly hired Tommy Allsup to play lead guitar. The session produced the recordings of "It's So Easy" and "Heartbeat". Holly was impressed by Allsup and invited him to join the Crickets. In June, Holly traveled alone to New York for a solo recording session. Without the Crickets, he chose to be backed by a jazz and R&B band, recording "Now We're One" and Bobby Darin's "Early in the Morning".
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During a visit to the offices of Peer-Southern, Holly met María Elena Santiago. He asked her out on their first meeting and proposed marriage to her on their first date. The wedding took place on August 15. Norman Petty had tried to dissuade Holly from marriage; he felt that it would disappoint Holly's public and damage his career.
Holly and Santiago frequented many of New York's music venues, including the Village Gate, Blue Note, Village Vanguard, and Johnny Johnson's. Santiago later said that Holly was keen to learn fingerstyle flamenco guitar and that he would often visit her aunt's home to play the piano there. Holly planned collaborations between soul singers and rock and roll. He wanted to make an album with Ray Charles and Mahalia Jackson. Holly also had ambitions to work in film and registered for acting classes with Lee Strasberg's Actors Studio.
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In September, Holly returned to Clovis for a new recording session, which yielded "Reminiscing" and "Come Back Baby". During the session, he ventured into producing by recording Lubbock DJ Waylon Jennings. Holly produced the single "Jole Blon" and "When Sin Stops (Love Begins)" for Jennings. Holly became increasingly interested in the New York music, recording, and publishing scene. Holly and Santiago settled in Apartment 4H of the Brevoort Apartments, at 11 Fifth Avenue in Greenwich Village, where he recorded a series of acoustic songs, including "Crying, Waiting, Hoping" and "What to Do". The inspiration to record the songs is sometimes attributed to the ending of his relationship with McGuire.
On October 21, 1958, Holly's final studio session was recorded at the Pythian Temple on West 70th Street (now a luxury condominium). Known by Holly fans as "the string sessions", Holly recorded four songs for Coral in an innovative collaboration with an 18-piece ensemble composed of former members of the NBC Symphony Orchestra (including saxophonist Boomie Richman) under the direction of Dick Jacobs.
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The four songs recorded during the -hour session were:
These four songs were the only ones Coral ever mixed in stereo, but only "Raining in My Heart" was released that way (in 1959, on an obscure promotional LP titled "Hitsville"). All four records otherwise received releases in mono. The original stereo mixes were consulted many years later for compilation albums.
Holly ended his association with Petty in December 1958. His band members kept Petty as their manager and split from Holly. The split was amicable and based on logistics: Holly had decided to settle permanently in New York, where the business and publishing offices were, and the Crickets preferred not to leave their home state.
Winter Dance Party tour and death (1959).
Holly vacationed with his wife in Lubbock and visited Jennings's radio station in December 1958. For the start of the Winter Dance Party tour, he assembled a band consisting of Waylon Jennings (electric bass), Tommy Allsup (guitar), and Carl Bunch (drums). Holly and Jennings left for New York City, arriving on January 15, 1959. Jennings stayed at Holly's apartment by Washington Square Park on the days prior to a meeting scheduled at the headquarters of the General Artists Corporation, which organized the tour. They then traveled by train to Chicago to join the rest of the band.
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The Winter Dance Party tour began in Milwaukee, Wisconsin, on January 23, 1959. The amount of travel involved created logistical problems, as the distance between venues had not been considered when scheduling performances. Adding to the problem, the unheated tour buses twice broke down in freezing weather, with dire consequences. Holly's drummer, Carl Bunch, was hospitalized for frostbite to his toes (sustained while aboard the bus), so Holly decided to seek other transportation. On February 2, before their appearance in Clear Lake, Iowa, Holly chartered a four-seat Beechcraft Bonanza airplane for Jennings, Allsup, and himself, from Dwyer Flying Service in Mason City, Iowa. Holly's idea was to depart following the show at the Surf Ballroom in Clear Lake and fly to their next venue, in Moorhead, Minnesota, via Fargo, North Dakota, allowing them time to rest and launder their clothes and avoid an arduous bus journey. Immediately after the Clear Lake show (which ended just before midnight), Allsup agreed to flip a coin for the seat with Ritchie Valens. Valens called heads; when he won, he reportedly said, "That's the first time I've ever won anything in my life." Allsup later opened a restaurant/bar in Fort Worth, Texas, called Heads Up Saloon. Waylon Jennings voluntarily gave up his seat to J. P. Richardson (the Big Bopper), who had influenza and complained that the tour bus was too cold and uncomfortable for a man of his size.
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The pilot, Roger Peterson, took off in inclement weather, even though he was not certified to fly by instruments only. Buddy's brother Larry Holley said, "I got the full report from the Civil Aeronautics – it took me a year to get it, but I got it – and they had installed a new Sperry gyroscope in the airplane. The Sperry works different than any other gyro. One of them, the background moves and the plane stays like this [stationary], and in the other one the background stays steady and the plane moves, it works just backwards. He [the pilot] could have been reading this backwards... they were going down, they thought they were still climbing."
Shortly after 1:00 a.m. on February 3, 1959, Holly, Valens, Richardson, and Peterson were killed when the aircraft crashed into a cornfield five miles northwest of Clear Lake shortly after takeoff. The three musicians, who were ejected from the fuselage upon impact, sustained severe head and chest injuries. Holly was 22 years old.
The report did not mention a gun belonging to Holly that was found by a farmer two months after the crash. Newspaper accounts of the gun discovery fueled rumors among fans that the pilot was somehow shot, causing the crash. Another curious finding at the crash was that Richardson's body was discovered nearly away from the crash while the others were found in or near the wreckage. However, an autopsy done at the request of Richardson's son in 2007 found no evidence to support the rumors. Dr. Bill Bass, a forensic anthropologist at the University of Tennessee, stated that "There was no indication of foul play," and that Richardson "died immediately."
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Holly's funeral was held on February 7, 1959, at the Tabernacle Baptist Church in Lubbock. The service was officiated by Ben D. Johnson, who had presided at the Hollys' wedding just months earlier. The pallbearers were Jerry Allison, Joe B. Mauldin, Niki Sullivan, Bob Montgomery, and Sonny Curtis. Some sources say that Phil Everly, one half of The Everly Brothers, was also pallbearer, but Everly said that he attended the funeral but was not a pallbearer. Waylon Jennings was unable to attend because of his commitment to the still-touring Winter Dance Party. Holly's body was interred in the City of Lubbock Cemetery, in the eastern part of the city. Holly's headstone carries the correct spelling of his surname (Holley) and a carving of his Fender Stratocaster guitar.
Santiago watched the first reports of Holly's death on television. The following day, she suffered a miscarriage. Holly's mother, who heard the news on the radio in Lubbock, Texas, screamed and collapsed. Because of Elena's miscarriage, in the months following the accident, some government authorities implemented a policy against announcing victims' names until after families are informed. Santiago did not attend the funeral and has never visited the gravesite. She later told the "Avalanche-Journal", "In a way, I blame myself. I was not feeling well when he left. I was two weeks pregnant, and I wanted Buddy to stay with me, but he had scheduled that tour. It was the only time I wasn't with him. And I blame myself because I know that, if only I had gone along, Buddy never would have gotten into that airplane."
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Personal life.
Holly married María Elena Santiago, a New York record company receptionist, on August 15, 1958, at Tabernacle Baptist Church in his hometown of Lubbock, Texas. In 1959, Santiago was pregnant with their first child, but suffered a miscarriage immediately after Holly's death. They had only been married for six months.
Peggy Sue Gerron was the inspiration behind Holly's hit song "Peggy Sue". Holly and Gerron had a flirtatious relationship, and Gerron had known Holly since her schooldays when she was dating drummer Jerry Allison. Gerron married Allison on July 22, 1958. The two newlywed couples had a shared honeymoon in Acapulco, Mexico.
Holly's own marriage to Santiago was distant and tense, and the couple were supposedly headed for divorce. In late 1958, Holly had also encouraged Gerron to divorce Allison over his drunken behavior, but she declined. The act of divorce went against her Catholic beliefs (however, Gerron eventually did divorce Allison in 1965). In December 1958, Holly recorded a demo of one of his last songs "Peggy Sue Got Married"—about Gerron and Allison's marriage.
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Image and style.
Holly's singing style was characterized by his vocal hiccups, a technique he acquired after hearing Elvis do it in 1955 on the Hayride show, and his alternation between his regular voice and falsetto. Holly's "stuttering vocals" were complemented by his percussive guitar playing, solos, stops, bent notes, and rhythm and blues chord progressions. He often strummed downstrokes that were accompanied by Allison's percussion.
Holly bought his first Fender Stratocaster, which became his signature guitar, at Harrod Music in Lubbock. His innovative playing style was characterized by its blending of chunky rhythm and high string lead work. Holly played his first 1954 Stratocaster until it was stolen during a tour stop in Michigan in 1957. To replace it, he purchased a 1957 model before a show in Detroit. Holly owned four or five Stratocasters during his career.
At the beginning of their music careers, Holly and his group wore business suits. When they met the Everly Brothers, Don Everly took the band to Phil's Men's Shop in New York City and introduced them to Ivy League clothes. The brothers advised Holly to replace his old-fashioned glasses with horn-rimmed glasses, which had been popularized by Steve Allen. Holly bought a pair of glasses made in Mexico from Lubbock optometrist Dr. J. Davis Armistead. Teenagers in the United States started to request this style of glasses, which were later popularly known as "Buddy Holly glasses."
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While Holly's other belongings were recovered immediately following his fatal plane crash, there was no record of his signature glasses being found. They were presumed lost until, in March 1980, they were discovered in a Cerro Gordo County courthouse storage area by Sheriff Gerald Allen. They had been found in the spring of 1959, after the snow had melted, and had been given to the sheriff's office. They were placed in an envelope dated April 7, 1959, along with the Big Bopper's watch, a lighter, two pairs of dice and part of another watch, and misplaced when the county moved courthouses. The glasses frames were returned to Santiago a year later, after a legal contest over them with his parents. They are now on display at the Buddy Holly Center in Lubbock, Texas.
The rarest and only known Buddy Holly poster from "The Day the Music Died," was sold at Heritage Auctions for a record-breaking $447,000 in 2022.
Legacy.
Buddy Holly left behind dozens of unfinished recordings — solo transcriptions of his new compositions, informal jam sessions with bandmates, and tapes demonstrating songs intended for other artists. The last known recordings, made in Holly's apartment in late 1958, were his last six original songs. In June 1959, Coral Records overdubbed two of them with backing vocals by the Ray Charles Singers and studio musicians in an attempt to simulate the established Crickets sound. The finished tracks became the first posthumous Holly single, "Peggy Sue Got Married"/"Crying, Waiting, Hoping". The new release was successful enough to warrant an album drawing upon the other Holly demos, using the same studio personnel, in January 1960. All six songs were included in "The Buddy Holly Story, Vol. 2" (1960).
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The demand for Holly records was so great (although none saw much chart success on the US billboards), and Holly had recorded so prolifically, that his record label was able to release new Holly albums and singles for the next 10 years. Norman Petty produced most of these new editions, drawing upon unreleased studio masters, alternate takes, audition tapes, and even amateur recordings (some dating back to 1954 with low-fidelity vocals). The final "new" Buddy Holly album, "Giant", was released in 1969; the single chosen from the album was "Love Is Strange".
"Encyclopædia Britannica" stated that Holly "produced some of the most distinctive and influential work in rock music." AllMusic defined him as "the single most influential creative force in early rock and roll." "Rolling Stone" ranked him number 13 on its list of "100 Greatest Artists." The "Telegraph" called him a "pioneer and a revolutionary [...] a multidimensional talent [...] (who) co-wrote and performed (songs that) remain as fresh and potent today." In 2023, "Rolling Stone" ranked Holly at number 74 on its list of the 200 Greatest Singers of All Time.
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The Rock and Roll Hall of Fame included Holly among its first class in 1986. On its entry, the Hall of Fame remarked upon the large quantity of material he produced during his short musical career, and said it "made a major and lasting impact on popular music." It called him an "innovator" for writing his own material, his experimentation with double tracking and the use of orchestration; he is also said to have "pioneered and popularized the now-standard" use of two guitars, bass, and drums by rock bands. The Songwriters Hall of Fame also inducted Holly in 1986, and said his contributions "changed the face of Rock 'n' Roll." Holly developed in collaboration with Petty techniques of overdubbing and reverb, while he used innovative instrumentation later implemented by other artists. Holly became "one of the most influential pioneers of rock and roll" who had a "lasting influence" on genre performers of the 1960s.
In 1980, Grant Speed sculpted a statue of Holly playing his Fender guitar. This statue is the centerpiece of Lubbock's Walk of Fame, which honors notable people who contributed to Lubbock's musical history. Other memorials to Buddy Holly include a street named in his honor and the Buddy Holly Center, which contains a museum of Holly memorabilia and fine arts gallery. The center is located on Crickets Avenue, one street east of Buddy Holly Avenue, in a building that previously housed the Fort Worth and Denver South Plains Railway Depot. In 2010, the statue was taken down for refurbishment, and construction of a new Walk of Fame began.
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In 1997, the National Academy of Recording Arts and Sciences gave Holly the Lifetime Achievement Award. He was inducted into the Iowa Rock 'n' Roll Hall of Fame in 2000. On May 9, 2011, the City of Lubbock held a ribbon-cutting ceremony for the Buddy and Maria Elena Holly Plaza, the new home of the statue and the Walk of Fame. On what would have been his 75th birthday, a star bearing Holly's name was placed on the Hollywood Walk of Fame.
Groundbreaking was held on April 20, 2017, for the construction of a new performing arts center in Lubbock, the Buddy Holly Hall of Performing Arts and Sciences, a downtown $153 million project expected to be completed in 2020. Thus far, the private group, the Lubbock Entertainment and Performing Arts Association, has raised or received pledges in the amount of $93 million to underwrite the project.
According to a June 2019 article in "The New York Times Magazine", "virtually all" of Holly's masters were lost in the 2008 Universal fire. This is disputed by Chad Kassem of Analogue Productions, who claims to have used the master tapes of Holly's first two albums in Analogue Productions reissues of these albums on LP and SACD in 2017.
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Influence.
The Beatles.
John Lennon and Paul McCartney saw Holly for the first time when he appeared on "Sunday Night at the London Palladium". The two had recently met and begun their musical association. They studied Holly's records, learned his performance style and lyricism, and based their act around his persona. Inspired by Holly's insect-themed Crickets, they chose to name their band "the Beatles". Lennon and McCartney later cited Holly as one of their main influences.
Lennon's band the Quarrymen covered "That'll Be the Day" in their first recording session, in 1958. During breaks in the Beatles' first appearance on "The Ed Sullivan Show", on February 9, 1964, Lennon asked CBS coordinator Vince Calandra about Holly's performances; Calandra said Lennon and McCartney repeatedly expressed their appreciation of Holly. The Beatles recorded a close cover of Holly's version of "Words of Love", which was released on their 1964 album "Beatles for Sale" (in the US, in June 1965 on "Beatles VI"). During the January 1969 recording sessions for their album "Let It Be", the Beatles played a slow, impromptu version of "Mailman, Bring Me No More Blues" – which Holly popularized but did not write – with Lennon mimicking Holly's vocal style. Lennon recorded a cover version of "Peggy Sue" on his 1975 album "Rock 'n' Roll". McCartney owns the publishing rights to Holly's song catalog.
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Bob Dylan.
On January 31, 1959, two nights before Holly's death, 17-year-old Bob Dylan attended Holly's performance in Duluth. Dylan referred to this in his acceptance speech when he received the Grammy Award for Album of the Year for "Time Out of Mind" in 1998: "... when I was sixteen or seventeen years old, I went to see Buddy Holly play at Duluth National Guard Armory and I was three feet away from him ... and he looked at me. And I just have some sort of feeling that he was ... with us all the time we were making this record in some kind of way."
The Rolling Stones.
Mick Jagger saw Holly performing live in Woolwich, London, during a tour of the UK; Jagger particularly remembered Holly's performance of "Not Fade Away" – a song that also inspired Keith Richards, who modeled his early guitar playing on the track. The Rolling Stones had a hit version of the song in 1964. Richards later said, "[Holly] passed it on via the Beatles and via [the Rolling Stones] ... He's in everybody."
Steve Marriott.
From a young age, Steve Marriott was a huge fan of Holly and would mimic his hero by wearing large-rimmed spectacles with the lenses removed. Marriott wrote his first song, called "Shelia My Dear", after his aunt Shelia to whom he was close. Those who heard the song said it was played at a jaunty pace in the style of Holly and his bandmates also nicknamed him 'Buddy'. Marriott also recorded a version of Kenny Lynch's song "Give Her My Regards" b/w "Imaginary Love", the B-side written by Marriott, and released as a 45-rpm in 1963 on Decca, inspired by Buddy Holly and the Crickets. His band, Humble Pie released a cover version of "Heartbeat" on their 1969 album "Town and Country".
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Don McLean.
Don McLean's popular 1971 ballad "American Pie" was inspired by Holly's death and the day of the plane crash. The song's lyric, which calls the incident "The Day the Music Died", became popularly associated with the crash. McLean's album "American Pie" is dedicated to Holly. In 2015, McLean wrote, "Buddy Holly would have the same stature musically whether he would have lived or died, because of his accomplishments ... By the time he was 22 years old, he had recorded some 50 tracks, most of which he had written himself ... in my view and the view of many others, a hit ... Buddy Holly and the Crickets were the template for all the rock bands that followed."
Eric Clapton.
"The Chirping Crickets" was the first album Eric Clapton ever bought; he later saw Holly on "Sunday Night at the London Palladium". In his autobiography, Clapton recounted the first time he saw Holly and his Fender, saying, "I thought I'd died and gone to heaven ... it was like seeing an instrument from outer space and I said to myself: 'That's the future – that's what I want. In 1969, his supergroup Blind Faith released a cover version of Holly's "Well All Right" featuring Steve Winwood on vocals.
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Bobby Vee.
The launch of Bobby Vee's successful musical career resulted from Holly's death; Vee was selected to replace Holly on the tour that continued after the plane crash. Holly's profound influence on Vee's singing style can be heard in the songs "Rubber Ball" – the B-side of which was a cover of Holly's "Everyday" – and "Run to Him".
The Hollies.
The name of the British rock band the Hollies is often claimed as a tribute to Holly; according to the band, they admired Holly, but their name was mainly inspired by sprigs of holly in evidence around Christmas 1962.
Phil Ochs.
In 1970, protest folk singer Phil Ochs released his sarcastic "Greatest Hits" (1970) album, and eventually, his live album "Gunfight at Carnegie Hall" (1974). During his concert at Carnegie Hall on March 27, 1970, Phil Ochs performed his "Buddy Holly Medley" comprising Holly's songs "Not Fade Away", "I'm Gonna Love You Too", "Think It Over", "Oh, Boy!", "Everyday", and "It's So Easy". Before performing the medley, Ochs announced to the audience, "We're going to do a medley of songs of one of the greatest musicians that ever lived, a man who died prematurely, a man who had a big influence on me ... Before I became a protest and folk singer, I had memorized many other things before Pete Seeger, before Bob Dylan, before the Weavers, before anything you might have ever heard in New York City, and this is Buddy Holly."
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Elvis Costello.
During the height of punk, Elvis Costello resembled Holly. He wore his stylized glasses and dressed like him. Bob Dylan on Costello, from his 2022 book "The Philosophy of Modern Song", "Elvis Costello and the Attractions were a better band than any of their contemporaries. Light years better. Elvis himself was a unique figure. Horn-rimmed glasses, quirky, pigeon-toed and intense. The only singer-guitarist in the band. You couldn't say that he didn't remind you of Buddy Holly. The Buddy stereotype. At least on the surface. Elvis had Harold Lloyd in his DNA as well. At the point of ‘Pump It Up’, he obviously had been listening to Springsteen too much. But he also had a heavy dose of 'Subterranean Homesick Blues'."
Bruce Springsteen.
In an August 24, 1978, interview with "Rolling Stone", Bruce Springsteen told Dave Marsh, "I play Buddy Holly every night before I go on; that keeps me honest."
Grateful Dead.
The Grateful Dead performed the song "Not Fade Away" in concerts.
Richard Barone.
In 2016, Richard Barone released his album "Sorrows & Promises: Greenwich Village in the 1960s", paying tribute to the new wave of singer-songwriters in the Village during that pivotal, post-Holly era. The album opens with Barone's version of "Learning the Game", one of the final songs written and recorded by Holly at his home in Greenwich Village, a week before his death.
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Film and musical depictions.
Film.
Holly's life story inspired a Hollywood biographical film, "The Buddy Holly Story" (1978); its lead actor Gary Busey received a nomination for the Academy Award for Best Actor for his portrayal of Holly. The film was widely criticized by the rock press, and by Holly's friends and family, for its inaccuracies. This led Paul McCartney (whose MPL Communications by then controlled the publishing rights to Buddy Holly's song catalog) to produce and host his own documentary about Holly in 1985, titled "The Real Buddy Holly Story". This video includes interviews with Keith Richards, Phil and Don Everly, Sonny Curtis, Jerry Allison, Holly's family, and McCartney, among others.
In 1987, musician Marshall Crenshaw portrayed Buddy Holly in the movie "La Bamba", which depicts him performing at the Surf Ballroom and boarding the fatal airplane with Ritchie Valens and the Big Bopper. Crenshaw's version of "Crying, Waiting, Hoping" is featured on the "La Bamba" original motion picture soundtrack.
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Holly's follow up to the hit song "Peggy Sue" is featured in the 1986 Francis Ford Coppola film "Peggy Sue Got Married", in which a 43-year-old mother and housewife facing divorce played by Kathleen Turner is thrust back in time and given the chance to change the course of her life.
Steve Buscemi appeared as Holly in a brief cameo as a 1950s-themed restaurant employee in Quentin Tarantino's 1994 film "Pulp Fiction", in which he takes Mia Wallace and Vincent Vega's orders (portrayed respectively by Uma Thurman and John Travolta).
In 1998, the post-apocalyptic film "Six-String Samurai" depicted Holly as a guitar-playing samurai traveling to Las Vegas to become the new king of Nevada after the death of Elvis Presley.
Television.
Holly was depicted in a 1989 episode of the science-fiction television program "Quantum Leap" titled "How the Tess Was Won"; Holly's identity is only revealed at the end of the episode. Dr. Sam Beckett (Scott Bakula) influences Buddy Holly to change his lyrics from "piggy, suey" to "Peggy Sue", setting up Holly's future hit song.
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In the animated series "The Venture Bros.", it is implied that the elderly villains Dragoon and Red Mantle are actually Richardson and Buddy Holly, who were recruited into the supervillain organization the Guild of Calamitous Intent on the night of their supposed deaths.
The TV documentaries "Without Walls: Not Fade Away" (aired on Channel Four in 1996), and "Buddy Holly: Rave On" (aired on BBC Four in 2017). The 2022 documentary "The Day the Music Died" explores the story behind Don McLean's song "American Pie". |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" – the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.
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Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as Burtonisation, double dropping, and Yorkshire Square, as well as post-fermentation treatment such as filtering, and barrel-ageing.
History.
Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including China, ancient Egypt, and Mesopotamia brewed beer. Descriptions of various beer recipes can be found in cuneiform (the oldest known writing) from ancient Mesopotamia. In Mesopotamia the brewer's craft was the only profession which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi, who covered the production of beer, Siris, who was used in a metonymic way to refer to beer, and Siduri, who covered the enjoyment of beer. In pre-industrial times, and in developing countries, women are frequently the main brewers.
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As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date. In Mesopotamia, the oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. A 3900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from barley via bread. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, at least 5,000 years old was found to be coated with beerstone, a by-product of the brewing process. Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale.
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Ale produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. More than 133 billion litres (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006.
Ingredients.
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring, such as hops, to offset the sweetness of the malt. A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, these often being termed adjuncts, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum, and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The most common starch source is ground cereal or "grist" – the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.
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Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well suited to making stout, such as Guinness; while Pilsen has soft water well suited to making pale lager, such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation.
The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that will allow conversion from starches in the grain into fermentable sugars during the mash process. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers.
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Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which is important not only in the sparging stage of brewing (in which water is washed over the mashed barley grains to form the wort) but also as a rich source of amylase, a digestive enzyme that facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and rye, and, less frequently, maize (corn) and sorghum) may be used. In recent years, a few brewers have produced gluten-free beer made with sorghum with no barley malt for people who cannot digest gluten-containing grains like wheat, barley, and rye.
Hops are the female flower clusters or seed cones of the hop vine "Humulus lupulus", which are used as a flavouring and preservative agent in nearly all beer made today. Hops had been used for medicinal and food flavouring purposes since Roman times; by the 7th century in Carolingian monasteries in what is now Germany, beer was being made with hops, though it isn't until the thirteenth century that widespread cultivation of hops for use in beer is recorded. Before the thirteenth century, beer was flavoured with plants such as yarrow, wild rosemary, and bog myrtle, and other ingredients such as juniper berries, aniseed and ginger, which would be combined into a mixture known as gruit and used as hops are now used; between the thirteenth and the sixteenth century, during which hops took over as the dominant flavouring, beer flavoured with gruit was known as ale, while beer flavoured with hops was known as beer. Some beers today, such as "Fraoch" by the Scottish Heather Ales company and "Cervoise Lancelot" by the French Brasserie-Lancelot company, use plants other than hops for flavouring.
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Hops contain several characteristics that brewers desire in beer: they contribute a bitterness that balances the sweetness of the malt; they provide floral, citrus, and herbal aromas and flavours; they have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms; and they aid in "head retention", the length of time that the foam on top of the beer (the beer head) will last. The preservative in hops comes from the lupulin glands which contain soft resins with alpha and beta acids. Though much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at a cool temperature, the preservative nature will decrease. Brewing is the sole major commercial use of hops.
Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour.
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The dominant types of yeast used to make beer are "Saccharomyces cerevisiae", known as ale yeast, and "Saccharomyces pastorianus", known as lager yeast; "Brettanomyces" ferments lambics, and "Torulaspora delbrueckii" ferments Bavarian weissbier. Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts, and a few styles such as lambics still use this method today. Emil Christian Hansen, a Danish biochemist employed by the Carlsberg Laboratory, developed pure yeast cultures which were introduced into the Carlsberg brewery in 1883, and pure yeast strains are now the main fermenting source used worldwide.
Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers.
Examples of clarifying agents include isinglass, obtained from swim bladders of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed "kappaphycus"; polyclar (a commercial brand of clarifier); and gelatin. If a beer is marked "suitable for Vegans", it was generally clarified either with seaweed or with artificial agents, although the "Fast Cask" method invented by Marston's in 2009 may provide another method.
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Brewing process.
There are several steps in the brewing process, which may include malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. The brewing equipment needed to make beer has grown more sophisticated over time, and now covers most aspects of the brewing process.
Malting is the process where barley grain is made ready for brewing. Malting is broken down into three steps in order to help to release the starches in the barley. First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours. During germination, the grain is spread out on the floor of the germination room for around 5 days. The final part of malting is kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours. When kilning is complete, the grains are now termed malt, and they will be milled or crushed to break apart the kernels and expose the cotyledon, which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing.
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Mashing converts the starches released during the malting stage into sugars that can be fermented. The milled grain is mixed with hot water in a large vessel known as a mash tun. In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides). This "conversion" is called saccharification which occurs between the temperatures . The result of the mashing process is a sugar-rich liquid or "wort", which is then strained through the bottom of the mash tun in a process known as lautering. Prior to lautering, the mash temperature may be raised to about (known as a mashout) to free up more starch and reduce mash viscosity. Additional water may be sprinkled on the grains to extract additional sugars (a process known as sparging).
The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. This stage is where many chemical reactions take place, and where important decisions about the flavour, colour, and aroma of the beer are made. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins, and concentrate and sterilize the wort. Hops add flavour, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify in a vessel called a "whirlpool", where the more solid particles in the wort are separated out.
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After the whirlpool, the wort is drawn away from the compacted hop trub, and rapidly cooled via a heat exchanger to a temperature where yeast can be added. A variety of heat exchanger designs are used in breweries, with the most common a plate-style. Water or glycol run in channels in the opposite direction of the wort, causing a rapid drop in temperature. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in very high temperatures, and will start to die in temperatures above . After the wort goes through the heat exchanger, the cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank. When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank. Conditioning of the beer is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate. After conditioning for a week to several months, the beer may be filtered and force carbonated for bottling, or fined in the cask.
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Mashing.
Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake, and soy sauce. Technically, wine, cider and mead are not brewed but rather vinified, as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably ), and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".
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Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose. A mash rest from activates various proteases, which break down proteins that might otherwise cause the beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. A mash rest at activates β-glucanase, which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in the process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and pH variances also affect the sugar composition of the resulting wort.
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Lautering.
Lautering is the separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. This is done either in a mash tun outfitted with a false bottom, in a lauter tun, or in a mash filter. Most separation processes have two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging, in which extract which remains with the grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom small enough to hold back the large bits of grist and hulls (the ground or milled cereal). The bed of grist that settles on it is the actual filter. Some lauter tuns have provision for rotating rakes or knives to cut into the bed of grist to maintain good flow. The knives can be turned so they push the grain, a feature used to drive the spent grain out of the vessel. The mash filter is a plate-and-frame filter. The empty frames contain the mash, including the spent grains, and have a capacity of around one hectoliter. The plates contain a support structure for the filter cloth. The plates, frames, and filter cloths are arranged in a carrier frame like so: frame, cloth, plate, cloth, with plates at each end of the structure. Newer mash filters have bladders that can press the liquid out of the grains between spargings. The grain does not act like a filtration medium in a mash filter.
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Boiling.
After mashing, the beer wort is boiled with hops (and other flavourings if used) in a large tank known as a "copper" or brew kettle – though historically the mash vessel was used and is still in some small breweries. The boiling process is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavours, bitterness and aroma compounds through isomerization, stopping of enzymatic processes, precipitation of proteins, and concentration of the wort. Finally, the vapours produced during the boil volatilise off-flavours, including dimethyl sulfide precursors. The boil is conducted so that it is even and intense – a continuous "rolling boil". The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate. At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool".
Brew kettle or copper.
Copper is the traditional material for the boiling vessel for two main reasons: firstly because copper transfers heat quickly and evenly; secondly because the bubbles produced during boiling, which could act as an insulator against the heat, do not cling to the surface of copper, so the wort is heated in a consistent manner. The simplest boil kettles are direct-fired, with a burner underneath. These can produce a vigorous and favourable boil, but are also apt to scorch the wort where the flame touches the kettle, causing caramelisation and making cleanup difficult. Most breweries use a steam-fired kettle, which uses steam jackets in the kettle to boil the wort. Breweries usually have a boiling unit either inside or outside of the kettle, usually a tall, thin cylinder with vertical tubes, called a calandria, through which wort is pumped.
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Whirlpool.
At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool" or "settling tank". The whirlpool was devised by Henry Ranulph Hudston while working for the Molson Brewery in 1960 to utilise the so-called tea leaf paradox to force the denser solids known as "trub" (coagulated proteins, vegetable matter from hops) into a cone in the centre of the whirlpool tank. Whirlpool systems vary: smaller breweries tend to use the brew kettle, larger breweries use a separate tank, and design will differ, with tank floors either flat, sloped, conical or with a cup in the centre. The principle in all is that by swirling the wort the centripetal force will push the trub into a cone at the centre of the bottom of the tank, where it can be easily removed.
Hopback.
A hopback is a traditional additional chamber that acts as a sieve or filter by using whole hops to clear debris (or "trub") from the unfermented (or "green") wort, as the whirlpool does, and also to increase hop aroma in the finished beer. It is a chamber between the brewing kettle and wort chiller. Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber. Hopbacks utilizing a sealed chamber facilitate maximum retention of volatile hop aroma compounds that would normally be driven off when the hops contact the hot wort. While a hopback has a similar filtering effect as a whirlpool, it operates differently: a whirlpool uses centrifugal forces, a hopback uses a layer of whole hops to act as a filter bed. Furthermore, while a whirlpool is useful only for the removal of pelleted hops (as flowers do not tend to separate as easily), in general hopbacks are used only for the removal of whole flower hops (as the particles left by pellets tend to make it through the hopback). The hopback has mainly been substituted in modern breweries by the whirlpool.
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Wort cooling.
After the whirlpool, the wort must be brought down to fermentation temperatures before yeast is added. In modern breweries this is achieved through a plate heat exchanger. A plate heat exchanger has sereral ridged plates, which form two separate paths. The wort is pumped into the heat exchanger, and goes through every other gap between the plates. The cooling medium, usually water from a cold liquor tank, goes through the other gaps. The ridges in the plates ensure turbulent flow. A good heat exchanger can drop wort to while warming the cooling medium from about to . The last few plates often use a cooling medium which can be cooled to below the freezing point, which allows a finer control over the wort-out temperature, and also enables cooling to around . After cooling, oxygen is often dissolved into the wort to revitalize the yeast and aid its reproduction.
While boiling, it is useful to recover some of the energy used to boil the wort. On its way out of the brewery, the steam created during the boil is passed over a coil through which unheated water flows. By adjusting the rate of flow, the output temperature of the water can be controlled. This is also often done using a plate heat exchanger. The water is then stored for later use in the next mash, in equipment cleaning, or wherever necessary. Another common method of energy recovery takes place during the wort cooling. When cold water is used to cool the wort in a heat exchanger, the water is significantly warmed. In an efficient brewery, cold water is passed through the heat exchanger at a rate set to maximize the water's temperature upon exiting. This now-hot water is then stored in a hot water tank.
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Fermenting.
Fermentation takes place in fermentation vessels which come in various forms, from enormous cylindroconical vessels, through open stone vessels, to wooden vats. After the wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide, and the product can be called beer for the first time.
Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's angle is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids which have fallen to the cone's apex can be simply flushed out of a port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, which makes harvesting top-fermenting yeasts very easy. The open tops of the vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers, the risk can be well controlled. Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally. Only a very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly.
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Fermentation methods.
There are three main fermentation methods, warm, cool, and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle.
Brewing yeasts are traditionally classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting"); the yeasts classed as top-fermenting are generally used in warm fermentations, where they ferment quickly, and the yeasts classed as bottom-fermenting are used in cooler fermentations where they ferment more slowly. Yeast were termed top or bottom cropping, because the yeast was collected from the top or bottom of the fermenting wort to be reused for the next brew. This terminology is somewhat inappropriate in the modern era; after the widespread application of brewing mycology it was discovered that the two separate collecting methods involved two different yeast species that favoured different temperature regimes, namely "Saccharomyces cerevisiae" in top-cropping at warmer temperatures and "Saccharomyces pastorianus" in bottom-cropping at cooler temperatures. As brewing methods changed in the 20th century, cylindro-conical fermenting vessels became the norm and the collection of yeast for both "Saccharomyces" species is done from the bottom of the fermenter. Thus the method of collection no longer implies a species association. There are a few remaining breweries who collect yeast in the top-cropping method, such as Samuel Smiths brewery in Yorkshire, Marstons in Staffordshire and several German hefeweizen producers.
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For both types, yeast is fully distributed through the beer while it is fermenting, and both equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished. By no means do all top-cropping yeasts demonstrate this behaviour, but it features strongly in many English yeasts that may also exhibit chain forming (the failure of budded cells to break from the mother cell), which is in the technical sense different from true flocculation. The most common top-cropping brewer's yeast, "Saccharomyces cerevisiae", is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time; brewing yeast strains act slower, but tend to tolerate higher alcohol concentrations (normally 12–15% abv is the maximum, though under special treatment some ethanol-tolerant strains can be coaxed up to around 20%). Modern quantitative genomics has revealed the complexity of "Saccharomyces" species to the extent that yeasts involved in beer and wine production commonly involve hybrids of so-called pure species. As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both "Saccharomyces cerevisiae" and complex hybrids of "Saccharomyces cerevisiae" and "Saccharomyces kudriavzevii". Three notable ales, Chimay, Orval and Westmalle, are fermented with these hybrid strains, which are identical to wine yeasts from Switzerland.
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Warm fermentation.
In general, yeasts such as "Saccharomyces cerevisiae" are fermented at warm temperatures between , occasionally as high as , while the yeast used by Brasserie Dupont for saison ferments even higher at . They generally form a foam on the surface of the fermenting beer, which is called barm, as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting" – though this distinction is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warm-fermented beers, which are usually termed ale, are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition or mature them for several months.
Cool fermentation.
When a beer has been brewed using a cool fermentation of around , compared to typical warm fermentation temperatures of , then stored (or lagered) for typically several weeks (or months) at temperatures close to freezing point, it is termed a "lager". During the lagering or storage phase several flavour components developed during fermentation dissipate, resulting in a "cleaner" flavour. Though it is the slow, cool fermentation and cold conditioning (or lagering) that defines the character of lager, the main technical difference is with the yeast generally used, which is "Saccharomyces pastorianus". Technical differences include the ability of lager yeast to metabolize melibiose, and the tendency to settle at the bottom of the fermenter (though ale yeasts can also become bottom settling by selection); though these technical differences are not considered by scientists to be influential in the character or flavour of the finished beer, brewers feel otherwise – sometimes cultivating their own yeast strains which may suit their brewing equipment or for a particular purpose, such as brewing beers with a high abv.
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Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting
in the beer that was stored in the caves. A sample of these Bavarian yeasts was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was installed at the Heineken Brewery in Rotterdam the following year and together they began the supply of pure cultured yeast to brewers across Europe. This yeast strain was originally classified as "Saccharomyces carlsbergensis", a now defunct species name which has been superseded by the currently accepted taxonomic classification "Saccharomyces pastorianus".
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Spontaneous fermentation.
Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation. The wort is cooled in open vats (called "coolships"), where the yeasts and microbiota present in the brewery (such as "Brettanomyces") are allowed to settle to create a spontaneous fermentation, and are then conditioned or matured in oak barrels for typically one to three years.
Conditioning.
After an initial or primary fermentation, beer is "conditioned", matured or aged, in one of several ways, which can take from 2 to 4 weeks, several months, or several years, depending on the brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris (also known as "trub") that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavours and harmful compounds such as acetaldehyde.
Kräusening (pronounced ) is a conditioning method in which fermenting wort is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide; the conditioning tank will be then sealed so that the carbon dioxide is dissolved into the beer producing a lively "condition" or level of carbonation. The kräusening method may also be used to condition bottled beer.
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Lagers are stored at cellar temperature or below for 1–6 months while still on the yeast. The process of storing, or conditioning, or maturing, or aging a beer at a low temperature for a long period is called "lagering", and while it is associated with lagers, the process may also be done with ales, with the same result – that of cleaning up various chemicals, acids and compounds.
During secondary fermentation, most of the remaining yeast will settle to the bottom of the second fermenter, yielding a less hazy product.
Some beers undergo an additional fermentation in the bottle giving natural carbonation. This may be a second and/or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar or wort or both may be added in a process known as priming. The resulting fermentation generates CO2 that is trapped in the bottle, remaining in solution and providing natural carbonation. Bottle-conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank, or filtered and then reseeded with yeast.
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Cask ale (or cask-conditioned beer) is unfiltered, unpasteurised beer that is conditioned by a secondary fermentation in a metal, plastic or wooden cask. It is dispensed from the cask by being either poured from a tap by gravity, or pumped up from a cellar via a beer engine (hand pump). Sometimes a cask breather is used to keep the beer fresh by allowing carbon dioxide to replace oxygen as the beer is drawn off the cask. Until 2018, the Campaign for Real Ale (CAMRA) defined real ale as beer "served without the use of extraneous carbon dioxide", which would disallow the use of a cask breather, a policy which was reversed in April 2018 to allow beer served with the use of cask breathers to meet its definition of real ale.
Barrel-ageing (US: Barrel aging) is the process of ageing beer in wooden barrels to achieve a variety of effects in the final product. Sour beers such as lambics are fully fermented in wood, while other beers are aged in barrels which were previously used for maturing wines or spirits. In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them.
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Filtering.
Filtering stabilises the flavour of beer, holding it at a point acceptable to the brewer, and preventing further development from the yeast, which under poor conditions can release negative components and flavours. Filtering also removes haze, clearing the beer, and so giving it a "polished shine and brilliance". Beer with a clear appearance has been commercially desirable for brewers since the development of glass vessels for storing and drinking beer, along with the commercial success of pale lager, which – due to the lagering process in which haze and particles settle to the bottom of the tank and so the beer "drops bright" (clears) – has a natural bright appearance and shine.
There are several forms of filters; they may be in the form of sheets or "candles", or they may be a fine powder such as diatomaceous earth (also called kieselguhr), which is added to the beer to form a filtration bed which allows liquid to pass, but holds onto suspended particles such as yeast. Filters range from rough filters that remove much of the yeast and any solids (e.g., hops, grain particles) left in the beer, to filters tight enough to strain colour and body from the beer. Filtration ratings are divided into rough, fine, and sterile. Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. Fine filtration removes almost all cloudiness. Sterile filtration removes almost all microorganisms.
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These filters use sheets that allow only particles smaller than a given size to pass through. The sheets are placed into a filtering frame, sanitized (with boiling water, for example) and then used to filter the beer. The sheets can be flushed if the filter becomes blocked. The sheets are usually disposable and are replaced between filtration sessions. Often the sheets contain powdered filtration media to aid in filtration.
Pre-made filters have two sides. One with loose holes, and the other with tight holes. Flow goes from the side with loose holes to the side with the tight holes, with the intent that large particles get stuck in the large holes while leaving enough room around the particles and filter medium for smaller particles to go through and get stuck in tighter holes.
Sheets are sold in nominal ratings, and typically 90% of particles larger than the nominal rating are caught by the sheet.
Filters that use a powder medium are considerably more complicated to operate, but can filter much more beer before regeneration. Common media include diatomaceous earth and perlite.
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By-products.
Brewing by-products are "spent grain" and the sediment (or "dregs") from the filtration process which may be dried and resold as "brewers dried yeast" for poultry feed, or made into yeast extract which is used in brands such as Vegemite and Marmite. The process of turning the yeast sediment into edible yeast extract was discovered by German scientist Justus von Liebig.
Brewer's spent grain (also called spent grain, brewer's grain or draff) is the main by-product of the brewing process; it consists of the residue of malt and grain which remains in the lauter tun after the lautering process. It consists primarily of grain husks, pericarp, and fragments of endosperm. As it mainly consists of carbohydrates and proteins, and is readily consumed by animals, spent grain is used in animal feed. Spent grains can also be used as fertilizer, whole grains in bread, as well as in the production of flour and biogas. Spent grain is also an ideal medium for growing mushrooms, such as shiitake, and some breweries are already either growing their own mushrooms or supplying spent grain to mushroom farms. Spent grains can be used in the production of red bricks, to improve the open porosity and reduce thermal conductivity of the ceramic mass.
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Brewing industry.
The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of other producers known as microbreweries or regional breweries or craft breweries depending on size, region, and marketing preference. More than are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) as of 2006. SABMiller became the largest brewing company in the world when it acquired Royal Grolsch, brewer of Dutch premium beer brand Grolsch. InBev was the second-largest beer-producing company in the world and Anheuser-Busch held the third spot, but after the acquisition of Anheuser-Busch by InBev, the new Anheuser-Busch InBev company is currently the largest brewer in the world.
Brewing at home is subject to regulation and prohibition in many countries. Restrictions on homebrewing were lifted in the UK in 1963, Australia followed suit in 1972, and the US in 1978, though individual states were allowed to pass their own laws limiting production. |
Benz
Benz, an old Germanic clan name dating to the fifth century (related to "bear", "war banner", "gau", or a "land by a waterway") also used in German () as an alternative for names such as Berthold, Bernhard, or Benedict, may refer to: |
Breast reconstruction
Breast reconstruction is the surgical process of rebuilding the shape and look of a breast, most commonly in women who have had surgery to treat breast cancer. It involves using autologous tissue, prosthetic implants, or a combination of both with the goal of reconstructing a natural-looking breast. This process often also includes the rebuilding of the nipple and areola, known as nipple-areola complex (NAC) reconstruction, as one of the final stages.
Generally, the aesthetic appearance is acceptable to the woman, but the reconstructed area is commonly completely numb afterwards, which results in loss of sexual function as well as the ability to perceive pain caused by burns and other injuries.
Timing.
Breast reconstruction can be performed either immediately following the mastectomy or as a separate procedure at a later date, known as immediate reconstruction and delayed reconstruction, respectively. The decision of when breast reconstruction will take place is patient-specific and based on many different factors. Breast reconstruction is a large undertaking that usually requires multiple operations. These subsequent surgeries may be spread out over weeks or months.
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Immediate reconstruction.
Breast reconstruction is termed "immediate" when it takes place during the same procedure as the mastectomy. Within the United States, approximately 35% of women who have undergone a total mastectomy for breast cancer will choose to pursue immediate breast reconstruction. One of the inherent advantages of immediate reconstruction is the potential for a single-stage procedure. This also means that the cost of immediate reconstruction is often far less to the patient. It can also reduce hospital costs by having fewer procedures and requiring a shorter length of the stay as an inpatient. Additionally, immediate reconstruction often has a better cosmetic result because of the preservation of anatomic landmarks and skin. With regards to psychosocial outcomes, opinions on timing have shifted in favor of immediate reconstruction. Originally, delayed reconstruction was believed to provide patients with time to psychologically adjust to the mastectomy and its effects on body image. However, this opinion is no longer widely held. Compared to delayed procedures, immediate reconstruction can have a more positive psychological impact on patients and their self-esteem, most likely due to the post-operative breast more closely resembling the natural breast compared to the defect left by mastectomy alone.
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Delayed reconstruction.
Delayed breast reconstruction is considered more challenging than immediate reconstruction. Frequently not just breast volume, but also skin surface area needs to be restored. Many patients undergoing delayed breast reconstruction have been previously treated with radiation or have had a reconstruction failure with immediate breast reconstruction. In nearly all cases of delayed breast reconstruction tissue must be borrowed from another part of the body to make the new breast. Patients expected to receive radiation therapy as part of their adjuvant treatment are also commonly considered for delayed autologous reconstruction due to significantly higher complication rates with tissue expander-implant techniques in those patients. While waiting to begin breast reconstruction until several months after radiation therapy may decrease the risk of complications, this risk will always be higher in patients who have received radiation therapy. As with many other surgeries, patients with significant medical comorbidities (e.g., high blood pressure, obesity, diabetes) and smokers are higher-risk candidates. Surgeons may choose to perform delayed reconstruction to decrease this risk.
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Techniques.
There are several techniques for breast reconstruction. These options are broadly categorized into two different groups:
Implant-based reconstruction.
This is the most common technique used worldwide. Implant-based reconstruction is an option for patients who have sufficient skin after mastectomy to cover a prosthetic implant and allow for a natural shape. For women undergoing bilateral mastectomies, implants provide the greatest opportunity for symmetrical shape and lift. Additionally, these procedures are generally much faster than flap-based reconstruction since tissue does not have to be taken from another part of the patient's body.
Implant-based reconstruction may be one- or two-staged. In one-stage reconstruction, a permanent implant is inserted at the time of mastectomy. During two-stage reconstruction, the surgeon will insert a tissue expander underneath the pectoralis major muscle of the chest wall at the time of mastectomy. This temporary silastic implant is used to hold tension on the mastectomy flaps. In doing so, the tissue expander prevents the breast tissue from contracting and allows for use of a larger implant later on compared to what would be safe at the time of the mastectomy. Following this initial procedure, the patient must return to the clinic on multiple occasions for saline to be injected into a tube inside the tissue expander. By doing this slowly over the course of several weeks, the space beneath the pectoralis major muscle is safely expanded to an appropriate size without causing too much stress on the breast tissue. A second procedure is then necessary to remove the tissue expander and replace it with the final, permanent prosthetic implant.
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Although in the past, prosthetic implants were placed directly under the skin, this method has fallen out of favor because of the greater risk of complications, including visible rippling of the implant and capsular contracture. The sub-pectoral technique described above is now preferred because it provides an additional muscular layer between the skin and the implant, decreasing the risk of visible deformity. Oftentimes, however, the pectoralis major muscle is not sufficiently large enough to cover the inferior portion of the prosthetic implant. If this is the case, one option is to use an acellular dermal matrix to cover the exposed portion of the prosthetic implant, improving both functional and aesthetic outcomes. This prepectoral space has recently, however, come back into practice, with comparable rates of post-operative complications and implant loss to submuscular placement. Both delayed and direct-to-implant reconstruction in this plane has been shown to be favourable.
Of note, a Cochrane review published in 2016 concluded that implants for use in breast reconstructive surgery have not been adequately studied in good quality clinical trials. "These days - even after a few million women have had breasts reconstructed – surgeons cannot inform women about the risks and complications of different implant-based breast reconstructive options on the basis of results derived from Randomized Controlled Trials."
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Flap-based reconstruction.
Flap-based reconstruction uses tissue from other parts of the patient's body (i.e., autologous tissue) such as the back, buttocks, thigh or abdomen. In surgery, a "flap" is any type of tissue that is lifted from a donor site and moved to a recipient site using its own blood supply. Usually, the blood supply is a named vessel. Flap-based reconstruction may be performed either by leaving the donor tissue connected to the original site (also known as a pedicle flap) to retain its blood supply (where the vessels are tunneled beneath the skin surface to the new site) or by cutting the donor tissue's vessels and surgically reconnecting them to a new blood supply at the recipient site (also known as a free flap or free tissue transfer). The latissimus dorsi is a prime example of such a flap since it can remain attached to its primary blood source which preserves the skins functioning, and is associated with better outcomes in comparison to other muscle and skin donor sites.
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Another possible donor site for breast reconstruction is the abdomen. The TRAM (transverse rectus abdominis myocutaneous) flap or its technically distinct variants of microvascular "perforator flaps" like the DIEP/SIEA flaps are all commonly used. In a TRAM procedure, a portion of the abdominal tissue, which includes skin, subcutaneous fat, minor muscles, and connective tissues, is taken from the patient's abdomen and transplanted to the breast site. Both TRAM and DIEP/SIEA use the abdominal tissue between the umbilicus (or "belly button") and the pubis. The DIEP flap and free-TRAM flap require advanced microsurgical technique and are less common as a result. Both can provide enough tissue to reconstruct large breasts and are a good option for patients who would prefer to maintain their pre-operative breast volume. These procedures are preferred by some breast cancer patients because removal of the donor site tissue results in an abdominoplasty (tummy tuck) and allow the breast to be reconstructed with one's own tissues instead of a prosthetic implant that uses foreign material. That said, TRAM flap procedures can potentially weaken the abdominal wall and torso strength, but they are generally well tolerated by most patients. Perforator techniques such as the DIEP (deep inferior epigastric perforator) flap and SIEA (superficial inferior epigastric artery) flap require precise dissection of small perforating vessels through the rectus muscle and, thus, do not require removal of abdominal muscle. Because of this, these flaps have the advantage of maintaining the majority of abdominal wall strength.
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Other donor sites for autologous breast reconstruction include the buttocks, which provides tissue for the SGAP and IGAP (superior and inferior gluteal artery perforator, respectively) flaps. The purpose of perforator flaps (DIEP, SIEA, SGAP, IGAP) is to provide sufficient skin and fat for an aesthetic reconstruction while minimizing post-operative complications from harvesting the underlying muscles. DIEP reconstruction generally produces the best outcome for most women. See free flap breast reconstruction for more information.
Mold-assisted reconstruction is a potential adjunctive process to help in flap-based reconstruction. By using a laser and 3D printer, a patient-specific silicone mold can be used as an aid during surgery, used as a guide for orienting and shaping the flap to improve accuracy and symmetry.
Adjunctive procedures.
To restore the appearance of the pre-operative breast, there are a few options regarding the nipple-areolar complex (NAC):
When looking at the entire process of breast reconstruction, patients typically report that NAC reconstruction is the least satisfying step. Compared to a normal nipple, the reconstructed nipple often has less projection (how far the nipple extends beyond the breast mound) and lacks sensation. In women who have undergone a single mastectomy with reconstruction, another challenge is aesthetically matching the reconstructed NAC to the native breast.
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Outcomes.
The typical outcome of breast reconstruction surgery is a breast mound with a pleasing aesthetic shape, with a texture similar to a natural breast, but which feels completely or mostly numb for the woman herself. This loss of sensation, called "somatosensory loss" or the inability to perceive touch, heat, cold, and pain, sometimes results in women burning themselves or injuring themselves without noticing, or not noticing that their clothing has shifted to expose their breasts. "I can't even feel it when my kids hug me," said one mother, who had nipple-sparing breast reconstruction after a bilateral mastectomy. The loss of sensation has long-term medical consequences, because it makes the affected women unable to feel itchy rashes, infected sores, cuts, bruises, or situations that risk sunburns or frostbite on the affected areas.
More than half of women treated for breast cancer develop upper quarter dysfunction, including limits on how well they can move, pain in the breast, shoulder or arm, lymphedema, loss of sensation, and impaired strength. The risk of dysfunction is higher among women who have breast reconstruction surgery. One in three have complications, one in five need further surgery and the procedure fails in 5%.
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Some methods have specific side effects. The transverse rectus abdominis myocutaneous (TRAM) flap method results in weakness and loss of flexibility in the abdominal wall. Reconstruction with implants have a higher risk of long-term pain.
Outcomes-based research on quality of life improvements and psychosocial benefits associated with breast reconstruction served as the stimulus in the United States for the 1998 Women's Health and Cancer Rights Act, which mandated that health care payer cover breast and nipple reconstruction, contralateral procedures to achieve symmetry, and treatment for the sequelae of mastectomy. This was followed in 2001 by additional legislation imposing penalties on noncompliant insurers. Similar provisions for coverage exist in most countries worldwide through national health care programs. |
Bob Diamond
Bobby or Bob Diamond may refer to: |
Brooklyn Historic Railway Association
The Brooklyn Historic Railway Association (BHRA) is a 501(c)(3) nonprofit organization with a shop, trolley barn and offices located in Red Hook, Brooklyn, New York, on the historic Beard Street Piers (c. 1870). BHRA had a fleet of 16 trolleys (15 PCC trolleys and a leased 1897 trolley car from the Oslo Trams, in Oslo, Norway).
History of project.
The BHRA's origin began with the rediscovery of the Cobble Hill Tunnel by the late Bob Diamond in 1980. BHRA was formed in 1982 to restore the historic tunnel. The Atlantic Avenue Tunnel (constructed in 1844) is the world's oldest subway tunnel. BHRA successfully filed and received designation for the tunnel on the National Register of Historic Places.
The BHRA received funding and permission from the city to construct a light rail route in Red Hook. However, the project was hampered due to the New York City Department of Transportation (DOT) withdrawing its support from the project. The DOT identified several potential improvements which did not include a streetcar, however, that would improve access and mobility for neighborhood residents. Construction was stopped on a 7-block extension to the line due to the removal and scrapping of rails, ties, and other items of railroad equipment by the DOT, which were stored on land that was slated for the Fairway supermarket project.
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On June 30, 2003, BHRA was ordered to remove and fill in all trolley tracks on public streets by the DOT. The DOT revoked consent for the project to proceed or exist on city streets. Shortly thereafter, BHRA completely ceased operation. All the PCC trolleys except for No. 3303 were removed from Brooklyn.
The BHRA ran organized tours of the Cobble Hill Tunnel from time to time, but all tours are currently suspended.
Bob Diamond died on 21 August 2021, with his death confirmed by articles in "the New York Times", "New York Daily News" and "Brooklyn Eagle" newspapers. |
Β-Lactam
A β-lactam ("beta-"lactam) ring is a four-membered lactam. A "lactam" is a cyclic amide, and "beta"-lactams are named so because the nitrogen atom is attached to the β-carbon atom relative to the carbonyl. The simplest β-lactam possible is 2-azetidinone. β-lactams are significant structural units of medicines as manifested in many β-lactam antibiotics. Up to 1970, most β-lactam research was concerned with the penicillin and cephalosporin groups, but since then, a wide variety of structures have been described.
Clinical significance.
The β-lactam ring is part of the core structure of several antibiotic families, the principal ones being the penicillins, cephalosporins, carbapenems, and monobactams, which are, therefore, also called β-lactam antibiotics. Nearly all of these antibiotics work by inhibiting bacterial cell wall biosynthesis. This has a lethal effect on bacteria, although any given bacteria population will typically contain a subgroup that is resistant to β-lactam antibiotics. Bacterial resistance occurs as a result of the expression of one of many genes for the production of β-lactamases, a class of enzymes that break open the β-lactam ring. More than 1,800 different β-lactamase enzymes have been documented in various species of bacteria. These enzymes vary widely in their chemical structure and catalytic efficiencies. When bacterial populations have these resistant subgroups, treatment with β-lactam can result in the resistant strain becoming more prevalent and therefore more virulent. β-lactam derived antibiotics can be considered one of the most important antibiotic classes but prone to clinical resistance. β-lactam exhibits its antibiotic properties by imitating the naturally occurring d-Ala-d-Ala substrate for the group of enzymes known as penicillin binding proteins (PBP), which have as function to cross-link the peptidoglycan part of the cell wall of the bacteria.
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The β-lactam ring is also found in some other drugs such as the cholesterol absorption inhibitor drug ezetimibe.
Synthesis.
The first synthetic β-lactam was prepared by Hermann Staudinger in 1907 by reaction of the Schiff base of aniline and benzaldehyde with diphenylketene in a [2+2] cycloaddition (Ph indicates a phenyl functional group):
Many methods have been developed for the synthesis of β-lactams.
The Breckpot β-lactam synthesis produces substituted β-lactams by the cyclization of beta amino acid esters by use of a Grignard reagent. Mukaiyama's reagent is also used in modified Breckpot synthesis.
Reactions.
Due to ring strain, β-lactams are more readily hydrolyzed than linear amides or larger lactams. This strain is further increased by fusion to a second ring, as found in most β-lactam antibiotics. This trend is due to the amide character of the β-lactam being reduced by the aplanarity of the system. The nitrogen atom of an ideal amide is sp2-hybridized due to resonance, and sp2-hybridized atoms have trigonal planar bond geometry. As a pyramidal bond geometry is forced upon the nitrogen atom by the ring strain, the resonance of the amide bond is reduced, and the carbonyl becomes more ketone-like. Nobel laureate Robert Burns Woodward described a parameter "h" as a measure of the height of the trigonal pyramid defined by the nitrogen (as the apex) and its three adjacent atoms. "h" corresponds to the strength of the β-lactam bond with lower numbers (more planar; more like ideal amides) being stronger and less reactive. Monobactams have "h" values between 0.05 and 0.10 angstroms (Å). Cephems have "h" values in of 0.20–0.25 Å. Penams have values in the range 0.40–0.50 Å, while carbapenems and clavams have values of 0.50–0.60 Å, being the most reactive of the β-lactams toward hydrolysis. |
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