安装香蕉视频最新版

安装香蕉视频最新版

Friday, June 29, 2012

Make your Child Learn Three Languages

June 28th, 2012 by admin

安装香蕉视频最新版In the modern world it is necessary to know three or may be four foreign languages.? How to get thegoal and what method to choose? How to make a child know two languages? ??First of all you need just communicate.?? Use lessons as a game and fun but not a boring rule.? ?Games help a child to learn new words and give lots of fun. Kids are very sensitive to mom?s mood. ??You want your child to know two languages but not an ideal pronunciation. Tell few phrases in English, then in russian language ?Russian language, sing songs, recite poems.? If you enjoy your activities your baby will? enjoy them too and learn Russian and English languages. ??

Source: http://www.bluelotusgroup.net/uncategorized/make-your-child-learn-three-languages/

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Weird life preserved, Pompeii-style

Jack Matthews / Oxford Univ.

This juvenile example of the rangeomorph fossil Charnia measures just two-thirds of an inch (17 millimeters) in length. Note the fine detail of the branches.

By Alan Boyle

Researchers have found the weird shapes of the world's earliest-known baby animals preserved in rock on Newfoundland's coast, apparently thanks to a Pompeii-like volcanic blast that covered the little critters with ash about 579 million years ago.

Like Pompeii's famous ash-encased forms, the ash layer solidified over soft bodies that otherwise might have been lost in the process of fossilization. In this case, the preserved animals are bizarre, fern-shaped animals from a little-known geological age known as the Ediacaran Period, which ran from 635 million to 542 million years ago. This is the age that marked the appearance of the first complex multicelled organisms ? strange-looking creatures that disappeared when the Ediacaran Period gave way to the Cambrian Period.


These particular creatures were rangeomorphs, fern-shaped organisms that lived deep below the sea surface. They bear a superficial resemblance to sea-pen corals, but their detailed body plan is like nothing that exists in the world today. Because they lived so far underwater, they didn't make use of photosynthesis, as most plants do ? but they may not have had all the charactistics of animals, either.

Scientists from Oxford and Cambridge University, in collaboration with the Memorial University of Newfoundland, found more than 100 of the fossil shapes in rocks at Newfoundland's Mistaken Point Ecological Reserve. Oxford's Martin Brasier said a volcanic eruption on a nearby island apparently overwhelmed "an underwater 'nursery' of baby Ediacaran fronds." Brasier is one of the authors of a report on the research due to appear in the July issue of the Journal of the Geological Society.

"The fossilized 'babies' we found are all less than three centimeters long and are often as small as six millimeters?? many times smaller than the 'parent' forms, seen in neighboring areas, which can reach up to 2 meters in length," Brasier said in an Oxford news release. "This new discovery comes from the very bottom of the fossil-bearing rocks, making it one of the oldest bedding planes to preserve 'animal' fossils in the whole of the geological record."

Another co-author, Cambridge's Alexander Liu, said "these juveniles are exceptionally well-preserved, and include species never before found in rocks of this age. ... The discovery confirms a remarkable variety of rangeomorph fossil forms so early in their evolutionary history."

Alex Liu / Oxford

This fossil shows the fine detail of a juvenile Trepassia wardae's branching pattern. The specimen is just 3 millimeters wide - about a tenth of an inch.

Alex Liu / Oxford

This photo shows what may be a previously unknown type of fossilized organism. The organism has a long, curved stem with fine "branches" at its tip. The branches represent some of the smallest organic features found within the rocks at the Mistaken Point Ecological Reserve in Newfoundland.

Alex Liu / Oxford

Oxford University's Jack Matthews photographs rangeomorph fossils at Newfoundland's Mistaken Point Ecological Reserve.

Martin Brasier / Oxford

Waves crash against Newfoundland's rocky shore at Mistaken Point Ecological Reserve.

The Ediacaran Period was an crucial era in evolution because it's thought to mark life's?transition from mostly microbial forms to a profusion of complex, multicellular organisms.

"We are now exploring even further back in time to try and discover exactly when these mysterious organisms first appeared, and learn more about the processes that led to their diversification in an 'Edicarian Explosion' that may have mirrored the profusion of new life forms we see in the Cambrian," Brasier said.

安装香蕉视频最新版


In addition to Brasier and Liu, the authors of "A New Assemblage of Juvenile Ediacaran Fronds From the Drook Formation, Newfoundland" include Jack Matthews and Duncan McIlroy.

Alan Boyle is msnbc.com's science editor. Connect with the Cosmic Log community by "liking" the log's Facebook page, following @b0yle on Twitter and adding the?Cosmic Log page?to your Google+ presence. You can also check out?"The Case for Pluto,"?my book about the controversial dwarf planet and the search for new worlds.

Source: http://cosmiclog.msnbc.msn.com/_news/2012/06/28/12464547-weird-life-preserved-pompeii-style?lite

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Google's futuristic glasses move closer to reality

Google co-founder Sergey Brin demonstrates Google's new Glass, wearable internet glasses, at the Google I/O conference in San Francisco, Wednesday, June 27, 2012.The audience got live video feeds from their glasses as they descended to land on the roof of the Moscone Center, the location of the conference. (AP Photo/Paul Sakuma)

Google co-founder Sergey Brin demonstrates Google's new Glass, wearable internet glasses, at the Google I/O conference in San Francisco, Wednesday, June 27, 2012.The audience got live video feeds from their glasses as they descended to land on the roof of the Moscone Center, the location of the conference. (AP Photo/Paul Sakuma)

FILE - In this undated file photo provided by the Google[x] group's "Project Glass", an early prototype of Google's futuristic Internet-connected glasses, are modeled. Google is making prototypes of its futuristic, Internet-connected glasses available for some computer programmers to try out. The company is selling it for $1,500 to people attending its annual conference in San Francisco for software developers. It will ship early next year and won?t be available for sale outside the conference. (AP Photo/Google, File)

Hugo Barra, Director of Google Product Management, holds up the new Google Nexus7 tablet at the Google I/O conference in San Francisco, Wednesday, June 27, 2012.(AP Photo/Paul Sakuma)

Google co-founder Sergey Brin demonstrates Google's new Glass, wearable internet glasses, at the Google I/O conference in San Francisco, Wednesday, June 27, 2012.The audience got live video feeds from their glasses as they descended to land on the roof of the Moscone Center, the location of the conference. (AP Photo/Paul Sakuma)

Hugo Barra, Director of Google Product Management, holds up the new Google Nexus7 tablet at the Google I/O conference in San Francisco, Wednesday, June 27, 2012.(AP Photo/Paul Sakuma)

(AP) ? Google helped create a world brimming with digital distractions for people spending more of their lives tethered to the Internet. It's a phenomenon that seems unlikely to change so Google is working on a way to search for information, read text messages, watch online video and post photos on social networks without having to fumble around with a hand-held device.

The breakthrough is a wearable computer ? a pair of Internet-connected glasses that Google Inc. began secretly building more than two years ago. The technology progressed far enough for Google to announce "Project Glass" in April. Now the futuristic experiment is moving closer to becoming a mass-market product.

Google announced Wednesday that it's selling a prototype of the glasses to U.S. computer programmers attending a three-day conference that ends Friday. Developers willing to pay $1,500 for a pair of the glasses will receive them early next year.

The company is counting on the programmers to suggest improvements and build applications that will make the glasses even more useful.

"This is new technology and we really want you to shape it," Google co-founder Sergey Brin told about 6,000 attendees. "We want to get it out into the hands of passionate people as soon as possible."

If all goes well, a less expensive version of the glasses is expected to go on sale for consumers in early 2014. Without estimating a price for the consumer version, Brin made it clear the glasses will cost more than smartphones.

"We do view this is as a premium sort of thing," Brin said during a question-and-answer session with reporters.

Brin acknowledged Google still needs to fix a variety of bugs in the glasses and figure out how to make the battery last longer so people can wear them all day.

Those challenges didn't deter Brin from providing conference attendees Wednesday with a tantalizing peek at how the glasses might change the way people interact with technology.

Google hired skydivers to jump out of a blimp hovering 7,000 feet above downtown San Francisco. They wore the Internet-connected glasses, which are equipped with a camera, to show how the product could unleash entirely new ways for people to share their most thrilling ? or boring ? moments. As the skydivers parachuted onto the roof of the building where the conference was held, the crowd inside was able to watch the descent through the skydivers' eyes as it happened.

"I think we are definitely pushing the limits," Brin told reporters after the demonstration. "That is our job: to push the edges of technology into the future."

The glasses have become the focal point of Brin's work since he stepped away from Google's day-to-day operations early last year to join the engineers working on ambitious projects that might once have seemed like the stuff of science fiction. Besides the Internet-connected glass, the so-called Google X lab has also developed a fleet of driverless cars that cruise roads. The engineers there also dream of building elevators that could transport people into space.

While wearing Google's glasses, directions to a destination or a text message from a friend can appear literally before your eyes. You can converse with friends in a video chat, take a photo without taking out a camera or phone or even buy a few things online as you walk around.

The glasses will likely be seen by many critics as the latest innovation that shortens attention spans and makes it more difficult for people to fully appreciate what's happening around them.

But Brin and the other engineers are hoping the glasses will make it easier for people to strike the proper balance between the virtual and physical worlds. If they realize their goal, it will seem odd in three or four years for people to be looking up and down on their phones when they could have all the digital tools they need in a pair of glasses

Isabelle Olsson, one of the engineers working on the project, said the glasses are meant to interact with people's senses, without blocking them. The display on the glasses' computer appears as a small rectangular on a rim above the right eye. During short test of the prototype glasses, a reporter for The Associated Press was able to watch a video of exploding fireworks on the tiny display screen while remaining engaged with the people around him.

The glasses seem likely to appeal to runners, bicyclists and other athletes who want to take pictures of their activities as they happen. Photos and video can be programmed to be taken at automatic intervals during any activity.

Brin said he became excited about the project when he tossed his son in the air and a picture taken by the glasses captured the joyful moment, just the way he saw it.

"That was amazing," Brin said. "There was no way I could have that memory without this device."

Associated Press

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Why supermarket tomatoes taste lousy

Most supermarket tomatoes are flavorless at best, and a single gene mutation goes a long way toward explaining why.

The mutation arose as breeders cultivated tomatoes to ripen evenly, a trait that makes harvesting cheaper and more efficient. As pretty as they look, though, mutated tomato fruits are less efficient at photosynthesizing, found a new study. As a result, they make less sugar and other compounds, which means they often taste far worse than tomatoes that may look blotchy but are full of explode-in-your-mouth sweetness.

For consumers who like their Caprese salads rich and complex, the results suggest that, for now, heirloom varieties at co-ops and farmer's markets may be your best bet. Eventually, the findings could help breeders put more satisfying flavor profiles back into everyday grocery store tomatoes.

NEWS: Grocery Cart Suggests Better Food Choices

"When you have fruit or berries and you sprinkle sugar on top to accentuate the flavors, you can see how every little bit helps," said Ann Powell, a biochemist at the University of California, Davis. Our sensitivity to sweetness makes a gene for sugar production extra-important. "By knowing which gene it is, breeders can now select for varieties when plants are young."

For some 70 years, tomato breeders have worked to create fruits that are uniformly light green before they ripen. The advantage of this even coloring is that fruits become ripe all at once, instead of at the top end first. That makes it much easier for farmers to tell when it's time to harvest.

Motivated more by the question of why tomatoes bother being green in the first place than by the question of why tomatoes so often taste terrible, Powell went on a hunt for proteins inside the fruit called transcription factors, which direct the genes that code for various traits.

VIDEO: Why does fruit turn brown?

That search led her to a type of protein in tomatoes called GLK. When intact, she and colleagues reported Thursday in the journal Science, the protein makes pre-ripened fruits appear dark green at the shoulder, where flesh meets stem. With the mutation, on the other hand, fruits are light green all over before they turn red.

Scientists have known for a long time that two GLK proteins in the leaves of tomato and other plants direct the production of chloroplasts, which are responsible for photosynthesis, turning sunlight into sugars, and some of those sugars travel into the fruit to add sweetness.

Now it appears that the fruits of tomato plants also contain a GLK protein, which boosts sugar production just enough to make a real flavor difference. The dark green shoulder is a sign that extra photosynthesis is happening. Chemical analyses showed that tomatoes with normal GLK proteins also contained more lycopene, an antioxidant that gives tomatoes their red color.

  1. More science news from msnbc.com

    1. Weird life preserved ... Pompeii-style

      Science editor Alan Boyle's blog: Researchers find the weird shapes of the world's earliest-known baby animals preserved in rock on Newfoundland's coast, apparently thanks to a Pompeii-like volcanic blast.

    2. Maya text cites 2012 as end of calendar cycle
    3. Why supermarket tomatoes taste lousy
    4. Should we have cloned Lonesome George?

HOWSTUFFWORKS: How to Pick Ripe Fruit

Once tomatoes turn red, though, it becomes impossible to tell which fruits have the mutation, making it highly unlikely that a supermarket shopper would be able to pick out tomatoes with naturally higher levels of sugar.

In fact, the chances of unmutated tomatoes showing up in any major grocery store are extremely slim. When Powell and colleagues looked at 25 commercial varieties of tomatoes from all over the world, they found the exact same mutation in all of them.

"The mutation they describe in their paper is in literally 100 percent of modern breeds sold in grocery stores today," said Harry Klee, a molecular geneticist at the University of Florida, Gainesville, who studies the chemistry and genetics of flavor in fruits and vegetables. "It's a really good illustration of some of the problems with modern breeding of tomatoes."

The GLK mutation isn't the only reason why supermarket tomatoes are so often tasteless, Klee added. But it's an important reason, and it demonstrates how focusing on aesthetics can end up sacrificing other important qualities in an entire generation of produce.

"When you focus on one thing and neglect the other ? the other being flavor ? you can have some really bad unintended consequences," Klee said. "The consumer is going to have to realize that their tomatoes may not look perfect. There may be a patch of green around the top of the fruit. But to me, I would say, if I see that a fruit is not perfectly red and perfectly uniformly ripened, maybe it's going to taste better."

? 2012 Discovery Channel

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Thursday, June 28, 2012

Void Century

Void Century

People from different time eras come together in Chicago. They find out that they are to discover what happened in the Void Century where no one knew what had happened. Mutants attack, and they react. How do they get out of this madness?

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This topic is an Out Of Character part of the roleplay, ?Void Century?. Anything posted here will also show up there.

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Forum for completely Out of Character (OOC) discussion, based around whatever is happening In Character (IC). Discuss plans, storylines, and events; Recruit for your roleplaying game, or find a GM for your playergroup.
This is the auto-generated OOC topic for the roleplay "Void Century"

You may edit this first post as you see fit.

User avatar
AsilverSnowleopard
Member for 1 years



I am so interested! What kind of pics? I have a real life one I could use, or a drawing.

Everybody is a genius. But if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid.~Einstein

User avatar
Chloe De Luca
Member for 0 years


I'm rather interested as well

"All I wanna know is how far you wanna go, fighting for survival"

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Dante Angelico
Member for 0 years



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Battenberg Cake ~ Daring Bakers&#39; Challenge June 2012 | Food ...

This month for the Daring Bakers? Challenge our original host had to bow out unexpectedly but?Mandy?of?What The Fruitcake?!?came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry?s techniques and recipes to allow us to create this unique little cake with ease. I love the gorgeous checked design of a Battenburg cake. It looks so interesting and feels like you?ll be eating something extra special.

This cake actually has its roots as a special occasion cake,?a wedding cake for royalty in fact.?The first Battenberg cake was made to celebrate the marriage of Queen Victoria?s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg. A Battenberg cake is a sponge cake that is?traditionally flavoured with almond and has the signature yellow and pink squares. The strips of sponge cake are glued together using apricot jam and then the cake is covered in marzipan. Sometimes the edges are crimped and the top is patterned with a knife.

At first glance, this cake may look like it would be a complicated project but I assure you, it?s all about simplicity. It requires one bowl and even though a cake pan does exist specifically for making Battenberg cake, this can be baked in a square baking tin with a simple divider made with foil to separate the two batters. The batter takes mere moments to prepare and the assembly was easy as pie, so to speak. Then just roll out the marzipan and roll your cake onto it like a log until all four sides are covered. Viola!

Of course, I had some help in the kitchen and maybe a little extra clean up than you will.

?

What mess, Mom?

The finished product is a cake that is moist and has the distinct taste of sweet almond. Loving the combination of cherry and almonds, I held my Battenberg together with cherry jam instead of apricot. I also love the dainty size of this little cake. It?s the perfect size for dessert after a family dinner with only a little leftover for a nice midnight snack.

Enjoy!

~K

?

One Year Ago: Summer Berry Trifle

Print This Recipe?Print This Recipe


? cup (1? sticks) 175gm / 6 oz unsalted butter, softened & cut in cubes

? cup / 175gm / 6 oz caster sugar

1? cups / 175gm / 6 oz self-rising flour

3 Large Eggs, room temperature

? cup / 65gm/ 2 1/3 oz ground almonds

3/4 tsp / 3? gm baking powder

? tsp / 2? ml vanilla extract

1/4 tsp (1? ml) almond extract

Red food coloring, paste, liquid or gel

1/3 cup (80 ml) 100gm /3 ? oz cherry jam

1 cup / 225gm / 8 oz marzipan, natural or yellow

?

- Preheat oven to moderate 350?F

- Grease an 8? square baking tin with butter

- Line the pan with parchment paper. Fold over a sheet of foil several times. This will help reinforce the divide.?Fold the parchment in half and put the foil into the crease.?Butter the bottom of the cake pan, this will help ?glue? the parchment to it.?Make sure the divide is in the middle of the pan and stick the excess parchment onto the bottom?OR if you have one, you can prepare Battenberg tin by brushing the tin with melted butter and flouring

- Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth.

- Spoon half the mixture into the one side of the prepared baking tin.

- Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more color if needed.

- Spoon the pink batter into the other half of the prepared baking tin.

- Smooth the surface of the batter with a spatula, making sure batter is in each corner.

- Bake for 25-30 minutes until the cake is well risen, springs back when lightly touched and a toothpick comes out clean. It should shrink away from the sides of the pan.

- Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack.

- Once completely cool, trim the edges of the cake with a long serrated knife

- Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge.

-?Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

- Gently heat the apricot jam and pass through a small sieve.

- Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow

- Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake.

- Brush the top of the cake with jam.

- Place the cake on the marzipan, jam side down

- Brush the remaining three sides with jam.

- Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over *Tip: If you put the sponge to the one side of the marzipan, I found it easiest to ?roll? the sponge over and over onto the marzipan instead of lifting the marzipan up onto the sponge.

- Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife.

- Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

- Enjoy!

?

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The Evolution of Bird Flu, and the Race to Keep Up

[unable to retrieve full-text content]New research on the H5N1 virus suggests that it could evolve to be transmitted between mammals, but the process of such a mutation remains mysterious.

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