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the original version of the list last year. In my own house, I only have two of these items — pumpkin seeds, which I often roast and put on salads, and frozen blueberries, which I mix with milk, yogurt and other fruits for morning smoothies. How about you? Have any of these foods found their way into your shopping cart? Courtesy: New York Times |
| Welcome to the lava tube portion of the Virtual Cave. Lava tube caves are found throughout the world in places where fluid lava has flown over the surface. The |
longest and most vertically extensive lava tubes known are on the Big Island of Hawai`i. Our idealized lava tube cross-section is based on the tubes there, and most of the |
photos are from there. Lava tubes are found in the western U.S.A. (Washington, California, Oregon, Nevada, Idaho, New Mexico, Utah, and Arizona), the Canary Islands, Galapagos Islands, Italy, Japan, Korea, |
Kenya, Mexico, and many other volcanic regions. Most tubes form when fluid lava flows down the sides of volcanoes, the upper layer begins to cool, and the lava beneath continues |
to flow in tubular conduits beneath the surface. Due to the insulating effects of the hardened lava above, molten lava is able to travel a considerable distance underground with very |
little cooling. In Hawaii, lava tubes have carried fluid lavas 50 or more miles from their source! Tubes may also form when lava follows trenches or gulleys on the surface, |
which then roof over as lava accumulates along the top edges. Lava tubes contain many features similar to those in limestone caves, such as stalactites and stalagmites, helictites, and a |
sort of flowstone. Most of the features in the diagram were made when the cave was active and during the early cooling stage. Secondary minerals may be deposited in the |
tubes later, such as gypsum or calcite crystals, but these tend to be on a much smaller scale than you can find in limestone caves. To take a tour of |
the wondrous world of lava tubes, select a feature in context on our very cool Virtual Lava Tube Map (drawn by master lava tube cartographer Carlene Allred) or choose from |
the list above it. Not all of the items in the text list are represented on the image map. Those are shown in all capital letters, so be sure to |
check these newer pages out. Start here: BIRTH of a LAVA TUBE Check out my new book on lava tubes, based on the Virtual Lava Tube, called CAVES OF FIRE: |
INSIDE AMERICA'S LAVA TUBES. It is both a guide to lava tube features (with many more examples of each than shown here on the website) and describes and pictures many |
lava tubes that you can easily find and visit in national, state, and county parks and forests. It has 128 pages with 345 color images. Now available through the National |
Question from Amanda: Where and what acids are found in wine. Which wines have more acid (dry or sweet) and why due to the climate. Explain why and how titration can be used to determine the relative acid content of wine. If you could help answer my question i would be very grateful. Answer: Hi, Amanda! Thanks for your question! |
I’ll do my best…. The main grape acid is tartaric, a relatively strong acid, unlike most fruits. It’s followed by malic (found in lots of fruits and vegetables) and there are trace amounts of lots of different acids. We have an article on wine components, including acid, at goosecross.com. Generally, white wines are higher in acid than reds, for aesthetic |
reasons. Sweet wines should be the highest of all, to offset the sweetness, or the wine will be cloying. Cool climates usually produce wines of high acid compared to warm climates because heat causes the sugar to go up and the acid to go down. A Chardonnay from Burgundy, France is almost always higher in acid than a Napa Valley |
Chardonnay because of the difference in climate. Imagine trying to ripen tomatoes in a cold climate–they will be quite tart! Titration is a simple color-change test. I’ve paraphrased this from a wine text: Titration is the process of determining the concentration of a substance, such as acid, in a solution by adding a carefully measured standard reagent (usually sodium hydroxide) |
until a reaction (change in color) occurs due to the presence of an indicator (phenolphthalein). Most home winemakers buy inexpensive kits to do this. I hope this helps you. Are you studying wine making? |
Westminster Confession of Faith The Westminster Confession of Faith is perhaps the most notable expression in creedal form of the truths of the Bible. It was the work of that assembly of divines which was called together by Parliament and met in London, at Westminster Abbey, during the years 1643-1648. It was this assembly which also produced the Larger and |
Shorter Catechisms. The Confession and the Catechisms are used by many churches as their doctrinal standards, subordinate to the Word of God. The text of the Confession as given in this document is in the form adopted by the Bible Presbyterian Church in 1938, and, except for a few revisions, which are largely concerned with eschatology, as well as with |
the relation of the civil magistrate to the church, it agrees with the text of the original manuscript of the Confession. A list of changes can be found here, together with the reading of the original. |
Most of us know someone with a food allergy. I certainly do-two of my children have been labeled with life threatening food allergies; one to peanuts and tree nuts and the other to soy. Every time I head to the grocery store I spend a tremendous amount of time reading each and every label-including labels that I am familiar with |
to be sure they haven’t changed. This is a necessity to keep my family safe and healthy. In January, 2006, the new Food Allergen Labeling and Consumer Protection Act (FALCPA) took effect. The law requires food manufacturers to identify all ingredients in a food product containing one or more of the eight major allergens. The eight foods identified by the |
days to read the fine print. Many labels contain language about cross-contamination-if the food was processed on shared equipment or shared processing lines with one of the 8 allergens. But not all manufacturers are listing cross-contamination information. The reason being- companies are not required to include this information. There are no particular regulations on whether they need to add statements |
such as “may contain traces of peanuts,” for example, for foods that aren’t supposed to contain such allergens. It is a company’s choice whether or not to include this information, and how to word it. How to decide if cross-contamination is an issue So the bottom line is YOU will need to determine what degree of risk you are comfortable |
with when purchasing foods. That is a lot of pressure when you are buying food for someone else. Here is my internal checklist for deciding whether or not to buy a product: - I first check the ingredients list for the 8 common allergens. - If there is no cross-contamination or “may contain” information I then look at the other |
same brand products on the shelf. If there are other products that have either nuts or soy I will more often than not assume there might be cross-contamination. - I might contact the manufacturer on occasion to ask specifically about a cross-contamination issue. Let me know how do you decide which products are safe to purchase? My Go-To Food Allergy |
The basics of heat stress When the thermometer rises, it can-and often does-create a multitude of problems. Anyone, given the right (or wrong) conditions, can get heat stress. Some are lucky enough to suffer only from heat cramps, while those who are less fortunate may be laid up by heat |
exhaustion or devastated by heat stroke. As the long, hot days of summer approach, it is helpful to review the effects of warm weather on the human body, the illnesses that may result and what you can do. How the body stays cool Unknowingly, you constantly engage your body in |
the life-and-death struggle to disperse the heat it produces. If allowed to accumulate, this heat would quickly increase your body temperature beyond its comfortable 98.6oF. This does not normally happen because your body is able to lose enough heat to maintain a steady temperature. You become aware of this struggle |
for heat balance during hard labor or exercise in hot environments, when your body produces heat faster than it can lose it. Under certain conditions, your body may build up too much heat, your temperature may rise to life-threatening levels, and you may become delirious or lose consciousness. This is |
called heat stroke, and it is a serious medical emergency. If you do not rid your body of excess heat fast enough, it cooks the brain and other vital organs. It often is fatal, and those who survive may have permanent damage to their vital organs. Before your temperature reaches |
heat-stroke levels, however, you may suffer heat exhaustion with its flu-like symptoms, and while treating its symptoms you avoid heat stroke. How does your body dispose of excess heat? Humans lose heat largely through their skin, similar to how a car loses heat through its radiator. Exercising muscles warms the |
blood, just as a car's hot engine warms its radiator fluid. Warm blood travels through the skin's dilated blood vessels losing heat by evaporating sweat to the surrounding air, just like a car loses engine heat through its radiator. When blood delivers heat to the skin, two of the most |
important ways the body loses heat are radiation and evaporation (vaporization of sweat). When the temperature is 70oF or less, the body releases its heat by radiation. As environmental temperatures approach your body temperature, you lose less heat through radiation. In fact, people working on hot summer days actually gain |
heat through radiation from the sun. This leaves evaporation as the only way to effectively control body temperature. Water loss Your body is about half water. You lose about 2 quarts every day (breathing, urinating, bowel movements and sweat). A working adult can produce 2 quarts of sweat per hour |
for short periods and up to 15 quarts per day. Because the body's water absorption rate of 1.5 quarts per hour is less than the body's 2 quarts per hour sweat rate, dehydration results. This happens because you cannot drink enough water to keep up with your sweat losses. If |
you drink only when you are thirsty, you are dehydrated already. Thirst is not a good guide for when to drink water. In fact, in hot and humid conditions, you may be so dehydrated by the time you become thirsty that you will have trouble catching up with your fluid |
losses. One guideline regarding your water intake is to monitor your urine. You are getting enough water if you produce clear urine at least five times a day. Cloudy or dark urine, or urinating less than five times a day, means you should drink more. In the Gulf War, American |
armed forces followed the practice of the Israeli army: drinking a minimum of 1 quart of fluid per hour. This tactic resulted in zero deaths from heat illness. In contrast, during the Six Day War of 1967, more than 20,000 Egyptian soldiers died3/4with no visible wounds3/4most likely from dehydration and |
heat illness because they were restricted to 3 quarts daily. While working in hot weather, drink 8 ounces of water every 20 minutes. Generally, 16 ounces is the most a person can comfortably drink at once. You cannot "catch up" by drinking extra water later because only about 1 quart |
of water per hour can pass out of the stomach. Therefore, if possible, workers should begin drinking water before they start work. Cool water (50oF) is easier for the stomach to absorb than warm water, and a little flavoring may make the water more tasty. The best fluids are those |
that leave the stomach fast and contain little sodium and some sugar (less than 8 percent). You should avoid coffee and tea because they contain caffeine, which is a diuretic that increases water loss through urination. Alcoholic beverages also dehydrate by increasing urination. Soda pop contains about 10 percent sugar |
and, therefore, your body does not absorb it as well as water or commercial sports drinks. The sugar content of fruit juices ranges from 11 to 18 percent and has an even longer absorption time. Commercial sports drinks contain about 5 to 8 percent sugar. Electrolyte loss Sweat and urine |
contain potassium and sodium, which are essential electrolytes that control the movement of water in and out of the body's cells. Many everyday foods contain these electrolytes. Bananas and nuts are rich with potassium, and most American diets have up to 10 times as much sodium as the body needs. |
Getting enough salt is rarely a problem in the typical American diet. In fact, most Americans consume an excessive amount of sodium-averaging 5 to 10 grams of sodium per day-although we probably require only 1 to 3 grams. Therefore, sodium loss is seldom a problem, unless a person is sweating |
profusely for long periods and drinking large amounts of water. Commercial sports drinks can be useful if you are participating in vigorous physical activity for longer than 1 hour (some experts say longer than 4 hours). Most of the time, however, people merely require water to remain hydrated. The truth |
is that excessive sodium can draw water out of the body cells, accentuating the dehydration. In addition, drinking large amounts of water (more than 1 quart an hour) can cause water intoxication, a condition that flushes electrolytes from the body. Frequent urination and behavior changes (irrationality, combativeness, coma, seizures, etc.) |
are signs of water intoxication. Effects of humidity Sweat can only cool the body if it evaporates. In dry air, you will not notice sweat evaporating. However, sweat cannot evaporate in high-humidity conditions; it just drips off the skin. At about 70-percent humidity, sweating is ineffective in cooling the body. |
Because humidity can significantly reduce evaporative cooling, a highly humid but mildly warm day can be more stressful than a hot, dry one. Therefore, the higher the humidity, the lower the temperature at which heat risk begins, especially those who are generating heat with vigorous work. Who is at risk? |
Everyone is susceptible to heat illness if environmental conditions overwhelm the body's temperature-regulating mechanisms. Heat waves can set the stage for a rash of heat-stroke victims. For example, during the 1995 summer heat wave in Chicago, the death toll reached 590. People who are obese, chronically ill or alcoholics have |
an increased risk. The elderly are at higher risk because of impaired cardiac output and decreased ability to sweat. Infants and young children also are susceptible to heat stroke, as well. The fluid loss and dehydration resulting from physical activity puts outdoor laborers at particular risk. Certain medications predispose individuals |
to heat stroke, such as drugs that alter sweat production (antihistamines, antipsychotics, antidepressants) or interfere with thermoregulation. Heat illnesses Several disorders exist along the spectrum of heat illnesses. Heat cramps, heat exhaustion and heat stroke are on the more serious side of the scale, whereas heat syncope, heat edema and |
prickly heat are less serious (see "Heat illnesses," page C 18). Only heat stroke is life-threatening. Untreated heat-stroke victims always die. * Heat cramps are painful muscular spasms that occur suddenly. They usually involve the muscles in the back of the leg or the abdominal muscles. They tend to occur |
immediately after exertion and are caused by salt depletion. Victims may be drinking water without adequate salt content. However, some experts disagree because the typical American diet is heavy with salt. * Heat exhaustion is characterized by heavy perspiration with normal or slightly above-normal body temperatures. A depletion of water |
or salt3/4or both3/4causes this condition. Some experts believe severe dehydration is a better term because it happens to workers who do not drink enough fluids while working in hot environments. Symptoms include severe thirst, fatigue, headache, nausea, vomiting and diarrhea. The affected person often mistakenly believes he or she has |
the flu. Uncontrolled heat exhaustion can evolve into heat stroke. * Heat stroke is classified in two ways: classic and exertional. Classic heat stroke, also known as the "slow cooker," may take days to develop. This condition is prevalent during summer heat waves and typically affects poor, elderly, chronically ill, |
alcoholic or obese persons. Because the elderly often have medical problems, heat stroke exacerbates the problem, and more than 50 percent of elderly heat-stroke victims die3/4even with medical care. Death results from a combination of a hot environment and dehydration. Exertional heat stroke also is more common in the summer. |
You see it frequently in athletes, laborers and military personnel who sweat profusely. Known as the "fast cooker," this condition affects healthy, active individuals who strenuously work or play in a warm environment. Exertional heat-stroke victims usually are sweating when stricken, while the classic victims are not sweating. Its rapid |
onset does not allow enough time for severe dehydration to occur. Because uncontrolled heat exhaustion can evolve into heat stroke, you should know how to tell the difference between them. If the victim feels extremely hot when touched, suspect heat stroke. Another mark of heat stroke is that the victim's |
mental status (behavior) changes drastically3/4ranging from being slightly confused and disoriented to falling into a coma. In between these conditions, victims usually become irrational, agitated or even aggressive and may have seizures. In severe cases, the victim can go into a coma in less than 1 hour. The longer a |
coma lasts, the lower the chance for survival, so rescuers must be quick. A third way of distinguishing heat stroke from heat exhaustion is by rectal temperature. Obviously, this is not very practical because conscious heat-stroke victims may not cooperate. Taking a rectal temperature can be embarrassing to both victim |
and rescuer. Moreover, rectal thermometers are seldom available, and the whole procedure of finding the appropriate thermometer and then using it wastes time and distracts from important emergency care. In most cases, an ambulance arrives within 10 to 20 minutes. * Heat syncope, in which a person becomes dizzy or |
faints after exposure to high temperatures, is a self-limiting condition. Victims should lie down in a cool place when it occurs. Victims who are not nauseated can drink water. * Heat edema, which is also a self-limiting condition, causes ankles and feet to swell from heat exposure. It is more |
common in women unacclimated to a hot climate. It is related to salt and water retention and tends to disappear after acclimation. Wearing support stockings and elevating the legs often helps reduce swelling. * Prickly heat, also known as a heat rash, is an itchy rash that develops on skin |
that is wet from sweating. Dry and cool the skin. Cooling methods Sometimes the only way to stop possible damage is to cool the victim as quickly as possible. However, it is important to pay attention to both the cooling methods and cautions. * Ice baths cool a victim quickly |
but require a great deal of ice3/4at least 80 pounds3/4to be effective. Needing a big enough tub also limits this method. Cool-water baths3/4(less than 60oF)3/4can be successful if you stir the water to prevent a warm layer from forming around the body. This is the most effective method in highly |
humid conditions (greater than 75-percent humidity). * Spraying the victim with water combined with fanning is another method for cooling the body. The water droplets act as artificial sweat and cool the body through evaporation. However, this method is not effective in high humidity3/4greater than 75 percent. * Ice bags |
wrapped in wet towels and placed against the large veins in the groin, armpits and sides of the neck also cool the body, though not nearly as quickly as immersion. Cautions to remember when employing any cooling method include: * Do not delay the onset of cooling while waiting for |
an ambulance. Doing so increases the risk of tissue damage and prolonged hospitalization. * Stop cooling when the victim's mental status improves to avoid hypothermia. * Do not use rubbing alcohol to cool the skin. It can be absorbed into the blood, causing alcohol poisoning. Its vapors are a potential |
fire hazard. * Do not use aspirin or acetaminophen. They are not effective because the brain's control-center temperature is not elevated as it is with fever caused by diseases. Adjusting to heat Most heat illness occur during the first days of working in the heat. Therefore, acclimation (adjusting to the |
heat) is the main preventive measure. To better handle the heat, the body adjusts by decreasing the salt content in sweat and increases the sweating rate. Year-round exercise can help workers prepare for hot weather. Such activity raises the body's core temperature so it becomes accustomed to heat. Full acclimation, |
however, requires exercise in hot weather. You can do this by exercising a minimum of 60 to 90 minutes in the heat each day for 1 to 2 weeks. The acclimated heart pumps more blood with each stroke than a heart unused to working in the heat. Sweating earlier and |
doubles the amount of sweat per hour from 1.5 quarts to 3 quarts or more. When new workers are exposed to hot weather, team them with veterans of the heat who know how much water to drink. Heat illnesses are avoidable. With knowledge, preparation, fluid replacement and prompt emergency care, |
heat casualties need not be a factor for those working in warm weather. Dr. Alton Thygerson is a professor of health science at Brigham Young University, Provo, Utah. He also serves as the technical consultant for the National Safety Council's First Aid Institute. Want to use this article? Click here |
Data structures for manipulating (biological) sequences. Generally supports both nucleotide and protein sequences, some functions, like revcompl, only makes sense for nucleotides. |A sequence is a header, sequence data itself, and optional quality data. Sequences are type-tagged to identify them as nucleotide, amino acids, or unknown type. All items are lazy bytestrings. The Offset type can be used for indexing. |A sequence consists of |
a header, the sequence data itself, and optional quality data. The type parameter is a phantom type to separate nucleotide and amino acid sequences |An offset, index, or length of a SeqData |The basic data type used in Sequences |Quality data is normally associated with nucleotide sequences |Basic type for quality data. Range 0..255. Typical Phred output is in the range 6..50, with 20 |
freshly copying internal storage, defragSeq allows garbage collection of the original data source whence the sequence was read; otherwise, use of just a short sequence name can cause an entire sequence file buffer to be retained. By compacting sequence data into a single chunk, defragSeq avoids linear-time traversal of sequence chunks during random access into |map over sequences, treating them as a sequence of |
(char,word8) pairs. This will work on sequences without quality, as long as the function doesn't try to examine it. The current implementation is not very efficient. |Phantom type functionality, unchecked conversion between sequence types |Nucleotide sequences contain the alphabet [A,C,G,T]. IUPAC specifies an extended nucleotide alphabet with wildcards, but it is not supported at this point. |Complement a single character. I.e. identify the nucleotide |
it can hybridize with. Note that for multiple nucleotides, you usually want the reverse complement (see revcompl for that). |Calculate the reverse complement. This is only relevant for the nucleotide alphabet, and it leaves other characters unmodified. |Calculate the reverse complent for SeqData only. |For type tagging sequences (protein sequences use Amino below) |Proteins are chains of amino acids, represented by the IUPAC alphabet. |
|Translate a nucleotide sequence into the corresponding protein sequence. This works rather blindly, with no attempt to identify ORFs or otherwise QA the result. |Convert a sequence in IUPAC format to a list of amino acids. |Convert a list of amino acids to a sequence in IUPAC format. |Display a nicely formated sequence. |A simple function to display a sequence: we generate the sequence |
Contemporary world politics make it necessary for nations to integrate into international unions in the interest of their own national security and economy. In these international unions, which are usually based upon geographic location, such factors as natural resources, trading |
blocs, and even cultural values play an important role. Many neighboring countries combine their resources under the auspices of such organizations, create defensive alliances, and cooperate on a wide array of issues. The goal of such unions is to preserve |
peace, control the arms race, resolve disputes through diplomacy, promote socioeconomic development, and protect fundamental human rights and democracy. At the present time, NATO, the OSCE, the EU, NAFTA, OPEC, ASEAN, the G-8, the D-8, and APEC are the foremost |
international political, military, and economic unions. These institutions are subject to organizational reforms because of new members or a widening of scope. All of these organizations, formed in the aftermath of the Second World War, have contributed to creating stability |
and order in the world and have played a major role in global socioeconomic development. Member nations protect their economic and military interests, and also acquire a stronger regional and international position. Even the developed world perceives the necessity of |
such partnerships. The creation of free trade zones, regional trade agreements, abolished customs controls, and even a common currency (as in the EU) safeguard the future of member states. Defensive pacts enable member states to reduce military expenditures and to |
divert those resources to cultural and educational fields. A similar organization will provide considerable benefits to Muslim nations. For those that are desperate for technological as well as economic development, the foremost step toward stability is the creation of a |
central organization or, in other words, a unified Islamic world under the auspices of the Islamic Union. Economic Development and Increasing Prosperity Economic cooperation is necessary on two counts: stability and development. Muslim nations must bring stability and solidity to |
their economies. Developing industries and making the required investments is vital, as is the need for a comprehensive development plan and the simultaneous development of education, economy, culture, science, and technology. While various sectors are developed technologically, the labor force's |
educational levels and standards must be raised accordingly. Society must be motivated to become more productive, and the resulting economic cooperation will play a major role in eradicating poverty, illiteracy, the unjust distribution of wealth, and other socioeconomic problems rampant |
in Muslim countries. This partnership can be formed only by the creation of free trade zones, customs unions, and common economic areas. Most Muslim countries have geostrategic importance as well as rich natural resources (e.g., natural gas and crude oil). |
considered,(1) this is quite a paradox: Roughly half of the petrol consumed in the West is exported from the Islamic world, as is 40% of the world's agricultural production.(2) Many economists and strategists freely admit that the world economy depends |
upon the Islamic world's oil and gas exports, in particular those of the Persian Gulf.(3) The Persian Gulf holds two-thirds of the planet's discovered crude oil reserves. Data obtained from research concludes that Saudi Arabia alone holds 25.4% of the |
world's oil reserves, or 262 billion barrels. A further 11% is found in Iraq, 9.6 % in the UAE, 9.2 % in Kuwait, 8.6 % in Iran, 13% in other OPEC member states. The rest is distributed across the remainder |
of the world.(4) Research commissioned by the U.S. Department of Energy shows that between 2000 and 2020, oil exports from the area will increase by 125%.(5) This means that the world will continue to meet most of its energy needs |
by imports from the Gulf region. Moreover, the Middle East has 40% of the global natural gas reserves; 35 % of these reserves are in the Gulf region.(6) Algeria, Libya, and other North African countries have 3.7 % of the |
world's reserves. The Caucasus and Central Asia are also rich in oil, natural gas, and other natural resources. For instance, Kazakhstan has between 10-17.6 billion barrels of proven oil reserves, and its natural gas reserves are estimated at between 53 |
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