This is one of
those myths that is accepted as fact without question. People
generally believe this is something the birds do when danger is
near.
Ostriches do run if they feel that danger is approaching, but they
also have a powerful kick to defend themselves. Ostriches may hold
their heads low in an attempt to be harder to see, but they do not
actually bury their heads.
May 31, 2013
Global Warming, Global Cooling
It appears to me that long
term climatologists may be suffering from the same afflictions as
local weather celebrities, "It may be warmer tomorrow unless it gets
cooler".
Attached is an interesting article from 1975 decrying the various governments for not getting ready for the impending global cooling. The chart is interesting because it is markedly different from global warming charts for the same period. Change the word 'cooling' to 'warming' and we have the same dystopian rhetoric used in any number of articles from recent years. . . until this year.
Seems some may be changing their minds again. Here is an April 2013 article from Forbes. LINK
Attached is an interesting article from 1975 decrying the various governments for not getting ready for the impending global cooling. The chart is interesting because it is markedly different from global warming charts for the same period. Change the word 'cooling' to 'warming' and we have the same dystopian rhetoric used in any number of articles from recent years. . . until this year.
Seems some may be changing their minds again. Here is an April 2013 article from Forbes. LINK
Debunking the Eight Glasses of Water Myth
Drinking eight
glasses of water a day is believed by about three fourths of adults
with no reliable clinical evidence to support it.
One study on this myth was conducted in 2002 by Heinz Valtin, a Dartmouth Medical School physician and kidney specialist, who researched the subject. He believed that the statement supporting the eight glasses belief is taken from the Food and Nutrition Board of the National Research Council. It grossly misrepresented the facts by removing facts from the original context. The sentence that followed it stated, “most of this quantity is contained in prepared foods,” which was left out and led to the false interpretation that the requirement needed to be fulfilled by drinking water alone.
After 45 years of studying the biological system that keeps the water in our bodies in balance, Valtin concluded that drinking such large amounts of water is not needed at all. He pointed out a number of published experiments that attest to the capability of the human body for maintaining proper water balance from sources other than directly drinking water which may include drinks such as tea, coffee, and soft drinks, as well as prepared foods.
Most foods have some water content. For example, apples: 85%, bean sprouts: 92%, boiled chicken: 71%, raw cucumbers: 96%, lettuce: 96%, potatoes: 85%, roast turkey: 62%, etc.
The bottom line is that the body lets us know when we need more water by making us feel thirsty. People who have specific health concerns, such as kidney stones or urinary tract infections require drinking large amounts of water. Other reasons for drinking water, such as before meals to curb an appetite is its own benefit.
Further scientific evidence also debunks the myth that by the time you feel thirsty, you are already dehydrated. A number of scientific studies have confirmed there is no support for this. Thirst hits long before we are near risk for dehydration and most folks thirst mechanism kicks in when the osmolality of the blood plasma is less than 2%, and dehydration begins at osmolalities of 5% and higher. I'll drink to that.
One study on this myth was conducted in 2002 by Heinz Valtin, a Dartmouth Medical School physician and kidney specialist, who researched the subject. He believed that the statement supporting the eight glasses belief is taken from the Food and Nutrition Board of the National Research Council. It grossly misrepresented the facts by removing facts from the original context. The sentence that followed it stated, “most of this quantity is contained in prepared foods,” which was left out and led to the false interpretation that the requirement needed to be fulfilled by drinking water alone.
After 45 years of studying the biological system that keeps the water in our bodies in balance, Valtin concluded that drinking such large amounts of water is not needed at all. He pointed out a number of published experiments that attest to the capability of the human body for maintaining proper water balance from sources other than directly drinking water which may include drinks such as tea, coffee, and soft drinks, as well as prepared foods.
Most foods have some water content. For example, apples: 85%, bean sprouts: 92%, boiled chicken: 71%, raw cucumbers: 96%, lettuce: 96%, potatoes: 85%, roast turkey: 62%, etc.
The bottom line is that the body lets us know when we need more water by making us feel thirsty. People who have specific health concerns, such as kidney stones or urinary tract infections require drinking large amounts of water. Other reasons for drinking water, such as before meals to curb an appetite is its own benefit.
Further scientific evidence also debunks the myth that by the time you feel thirsty, you are already dehydrated. A number of scientific studies have confirmed there is no support for this. Thirst hits long before we are near risk for dehydration and most folks thirst mechanism kicks in when the osmolality of the blood plasma is less than 2%, and dehydration begins at osmolalities of 5% and higher. I'll drink to that.
Memory Tricks
Have you ever wondered if you closed the
garage door, or turned off the stove. How about putting out food for
your pet, or watering the plants. Aging reduces these mundane acts
far to the back of our consciousnesses. If these niggling things
bother you from time to time, try clapping. When you close the door
or other mundane activity, clap your hands. Alternatively, you can
say it out loud, "I closed the garage door."
Sounds silly, but your mind will file those actions away much more prominently than the act itself. When you doubt whether you turned off the stove, your mind will rapidly remember you said it out loud or clapping.
Here is another mind trick for those times you go into another room to find or do something, only to discover you forgot why you are there. Going through the doorway is like passing through a barrier and it changes your thought process. When you decide to go to another room to retrieve an item, say it out loud, "I am going to the kitchen to get some potato chips". Of course, that is one activity that I would never forget, but you get the idea.
Sounds silly, but your mind will file those actions away much more prominently than the act itself. When you doubt whether you turned off the stove, your mind will rapidly remember you said it out loud or clapping.
Here is another mind trick for those times you go into another room to find or do something, only to discover you forgot why you are there. Going through the doorway is like passing through a barrier and it changes your thought process. When you decide to go to another room to retrieve an item, say it out loud, "I am going to the kitchen to get some potato chips". Of course, that is one activity that I would never forget, but you get the idea.
Glucose, Fructose, Sucrose
Glucose, fructose and sucrose
are three types of sugar. Sugar production has been around for a few
thousand years. In 2011, worldwide production of table sugar was
about 168 million tons.
Glucose, also known as dextrose, is the most common sugar. It is rarely found in food in its single molecular form, but is found as a building block for more complex carbohydrates. Foods containing glucose include: bread, pasta, cereals, rice, most fruits and vegetables, dairy products, maple syrup, pancake mixes, commercial salad dressings, and spices, and all foods containing sugar. Brain cells show a marked preference for glucose.
Fructose is the sugar that sweetens fruits, and it is also naturally present in some vegetables. One of the major differences between fructose and glucose is that cells require insulin to take up glucose from the bloodstream, but fructose is absorbed directly without insulin. Fructose a healthier choice for individuals with diabetes than glucose or sucrose. Foods rich in fructose include, agave, apricots, blueberries, figs, dates, grapes, honey, and raisins.
Sucrose is made up of two smaller sugar units, glucose and fructose. Sucrose is the type of sugar you use in your kitchen and in cooking. It is usually derived from either sugar cane or sugar beets. An apple contains both fructose and glucose. Sucrose is digested into glucose and fructose before it enters the bloodstream.
Glucose, fructose, and sucrose contain identical amounts of energy. Each provides four calories per gram. Glucose and fructose units are absorbed across the intestinal wall by active transit into the portal vein. They are then transported to the liver where they are converted to energy units. When reading food labels, sucrose can be listed as sugar, glucose can appear as dextrose, and fructose as corn syrup or high-fructose corn syrup.
Bottom line - Cells require a constant supply of energy to keep running. Glucose and fructose have identical chemical formulas. Glucose and fructose can be burned for immediate energy or stored as body fat. It is not important where sugar comes from. Too little and your body is deprived of much needed nutrients, too much and your body stores sugars as fat. There is a correlation between increased soda consumption and obesity, but no proven causation. Headlines about soda and obesity are mostly non-scientific mumbo jumbo designed to titillate, but not educate.
Glucose, also known as dextrose, is the most common sugar. It is rarely found in food in its single molecular form, but is found as a building block for more complex carbohydrates. Foods containing glucose include: bread, pasta, cereals, rice, most fruits and vegetables, dairy products, maple syrup, pancake mixes, commercial salad dressings, and spices, and all foods containing sugar. Brain cells show a marked preference for glucose.
Fructose is the sugar that sweetens fruits, and it is also naturally present in some vegetables. One of the major differences between fructose and glucose is that cells require insulin to take up glucose from the bloodstream, but fructose is absorbed directly without insulin. Fructose a healthier choice for individuals with diabetes than glucose or sucrose. Foods rich in fructose include, agave, apricots, blueberries, figs, dates, grapes, honey, and raisins.
Sucrose is made up of two smaller sugar units, glucose and fructose. Sucrose is the type of sugar you use in your kitchen and in cooking. It is usually derived from either sugar cane or sugar beets. An apple contains both fructose and glucose. Sucrose is digested into glucose and fructose before it enters the bloodstream.
Glucose, fructose, and sucrose contain identical amounts of energy. Each provides four calories per gram. Glucose and fructose units are absorbed across the intestinal wall by active transit into the portal vein. They are then transported to the liver where they are converted to energy units. When reading food labels, sucrose can be listed as sugar, glucose can appear as dextrose, and fructose as corn syrup or high-fructose corn syrup.
Bottom line - Cells require a constant supply of energy to keep running. Glucose and fructose have identical chemical formulas. Glucose and fructose can be burned for immediate energy or stored as body fat. It is not important where sugar comes from. Too little and your body is deprived of much needed nutrients, too much and your body stores sugars as fat. There is a correlation between increased soda consumption and obesity, but no proven causation. Headlines about soda and obesity are mostly non-scientific mumbo jumbo designed to titillate, but not educate.
Navigating Charities
Before giving your hard earned money
to charity, look it up at this site. LINK
I just chose the alphabetic page at random for a starting point. You
can look up your favorite charity alphabetically or type in the name
to see interesting facts and figures, such as officers, amount going
to the cause, amount going to fund raising, etc. It also has many
school and church fundraising efforts.
You can also use GreatNonprofit LINK to look up personal reviews of various charities.
I looked up St. Mark's School in Dallas and noticed its headmaster's salary was surprisingly high. Also checked SPCA and was stunned at the bad news about the non-profit organization. These sites are great for your personal caveat emptor.
You can also use GreatNonprofit LINK to look up personal reviews of various charities.
I looked up St. Mark's School in Dallas and noticed its headmaster's salary was surprisingly high. Also checked SPCA and was stunned at the bad news about the non-profit organization. These sites are great for your personal caveat emptor.
May 24, 2013
Happy Friday
Knowing others is intelligence; knowing yourself is wisdom.
Mastering others is strength; mastering yourself is power.
I always have the intelligence, strength, wisdom and power to have a Happy Friday!
Mastering others is strength; mastering yourself is power.
I always have the intelligence, strength, wisdom and power to have a Happy Friday!
Wordology, Feriation
The act of observing a holiday and
cessation from work is called feriation. Since Memorial Day is
almost here, I want to share my feriation with each of you.
Memorial Day
Memorial Day is a United States federal holiday
which occurs every year on the final Monday of May. It is a day of
remembering the men and women who died while serving in the US Armed
Forces. Originally, it was known as Decoration Day to commemorate
the Union and Confederate soldiers who died in the Civil War. Now it
has been extended to honor all Americans who have died in all wars.
Taps
Taps is widely played on Memorial Day and this music
is a variation of an earlier bugle call known as the Scott Tattoo,
which was used in the US from 1835 until 1860 and was arranged in
its present form by Union Army Brigadier General Daniel Butterfield
a Medal of Honor recipient. His bugler, Oliver Wilcox Norton, was
the first to sound the new call. It was officially recognized by the
United States Army in 1874.
The first notes in any bugle call tells the troops in a particular command to pay attention to it, and then tells them what to do, such as to go forward, stop and lie down, or, in this case to go to sleep. Taps also concludes many military funerals. Taps is played here LINK.
The term 'Taps' originates from the Dutch term taptoe, meaning close the beer taps and send the troops back to camp.
"Military tattoo" comes from the same origin. The original meaning of military tattoo was a military drum performance, but subsequently came to mean army displays. Drummers were sent out into the towns at 9:30PM each evening to inform the soldiers that it was time to return to barracks. Tattoo, tap-too, and taptoo are derived from the Dutch taptoe and have the same meaning.
The first notes in any bugle call tells the troops in a particular command to pay attention to it, and then tells them what to do, such as to go forward, stop and lie down, or, in this case to go to sleep. Taps also concludes many military funerals. Taps is played here LINK.
The term 'Taps' originates from the Dutch term taptoe, meaning close the beer taps and send the troops back to camp.
"Military tattoo" comes from the same origin. The original meaning of military tattoo was a military drum performance, but subsequently came to mean army displays. Drummers were sent out into the towns at 9:30PM each evening to inform the soldiers that it was time to return to barracks. Tattoo, tap-too, and taptoo are derived from the Dutch taptoe and have the same meaning.
Taps Lyrics
Many do not know, but there are words to Taps,
written by Horace Lorenzo Trim:
Day is done, gone the sun
From the lakes, from the hills, from the sky
All is well, safely rest
God is nigh.
Fading light dims the sight
And a star gems the sky, gleaming bright
From afar, drawing near
Falls the night.
Thanks and praise for our days
Neath the sun, neath the stars, neath the sky
As we go, this we know
God is nigh.
Day is done, gone the sun
From the lakes, from the hills, from the sky
All is well, safely rest
God is nigh.
Fading light dims the sight
And a star gems the sky, gleaming bright
From afar, drawing near
Falls the night.
Thanks and praise for our days
Neath the sun, neath the stars, neath the sky
As we go, this we know
God is nigh.
Il Silenzio
('The Silence' in English) is an Italian
pop music instrumental piece written in 1965 by Nini Rosso and
Guglielmo Brezza, its melody is an extension of the Italian Cavalry
bugle call used by the Russian composer Tchaikovsky to open his
Capriccio Italien. It is often mistaken for Taps. This version by a
thirteen year old is likely to bring tears. LINK
May 22, 2013
Fugitive Glue
If you ever received a credit card, it was
likely stuck to a piece of paper with some icky glue that you can
rub off. The name of the glue is Fugitive Glue.
It is a low tack adhesive, which means that it is easy to remove. It leaves a minimal residue on the paper and card. The glue is used for marketing materials, as well as for mailing credit cards. The beauty is that fugitive glue tends to lose most of it's stickiness after the first application and cannot be reused. Hmmm, interesting name for credit card use.
It is a low tack adhesive, which means that it is easy to remove. It leaves a minimal residue on the paper and card. The glue is used for marketing materials, as well as for mailing credit cards. The beauty is that fugitive glue tends to lose most of it's stickiness after the first application and cannot be reused. Hmmm, interesting name for credit card use.
Morton Salt Facts
Difficult to imagine a barbecue without
some salt for the ribs, burgers, and fries. Also difficult to think
of Morton's Salt without thinking of the umbrella girl (when it
rains it pours).
During the 1880s, Joy Morton invested in a Chicago-based salt company. Salt was big business in those days, largely fueled by the demand of the explorers and pioneers who were settling the American West. Salt is a critical component of any diet and throughout history has been critical to various types of food preservation.
Salt is hygroscopic, which causes it to absorb water from the air around it. When water is absorbed, the salt tends to clump. Morton's solved this problem in 1911 by adding an anti-caking agent, magnesium carbonate, to its product. It also put the salt in a cylindrical package to aid in keeping water out.
Morton hired an advertising agency to put together a marketing campaign to promote the anti-caking properties of his salt. The ad team came up with a long list of marketing plans. Morton’s son chose the umbrella-wielding girl, accidentally pouring salt in the rain. The illustration epitomized wholesomeness, innocence and the value of Morton salt to pour easily, even if you are standing in the rain.
The additional ingredients did help, but salt still tended to clump and people put a few grains of rice in salt shakers to absorb moisture. Salt producers often add trace amounts of iodine to salt to prevent iodine deficiency, or folic acid to reduce anemia, both of which are a serious problem around the world. Today there are more than a half dozen common additives to reduce clumping, reduce health defects, and add flavors. About 17% of all salt production is used for food. The bulk of the rest is used in manufacturing, dyeing, and in soaps and detergents.
Judas Iscariot is depicted knocking over a jar of salt in Leonardo da Vinci’s famous painting The Last Supper. Spilled salt was considered a bad omen and still is for some people.
During the 1880s, Joy Morton invested in a Chicago-based salt company. Salt was big business in those days, largely fueled by the demand of the explorers and pioneers who were settling the American West. Salt is a critical component of any diet and throughout history has been critical to various types of food preservation.
Salt is hygroscopic, which causes it to absorb water from the air around it. When water is absorbed, the salt tends to clump. Morton's solved this problem in 1911 by adding an anti-caking agent, magnesium carbonate, to its product. It also put the salt in a cylindrical package to aid in keeping water out.
Morton hired an advertising agency to put together a marketing campaign to promote the anti-caking properties of his salt. The ad team came up with a long list of marketing plans. Morton’s son chose the umbrella-wielding girl, accidentally pouring salt in the rain. The illustration epitomized wholesomeness, innocence and the value of Morton salt to pour easily, even if you are standing in the rain.
The additional ingredients did help, but salt still tended to clump and people put a few grains of rice in salt shakers to absorb moisture. Salt producers often add trace amounts of iodine to salt to prevent iodine deficiency, or folic acid to reduce anemia, both of which are a serious problem around the world. Today there are more than a half dozen common additives to reduce clumping, reduce health defects, and add flavors. About 17% of all salt production is used for food. The bulk of the rest is used in manufacturing, dyeing, and in soaps and detergents.
Judas Iscariot is depicted knocking over a jar of salt in Leonardo da Vinci’s famous painting The Last Supper. Spilled salt was considered a bad omen and still is for some people.
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