The takeaway line from the bill is that?"potential employees and students should be judged on their skills and abilities, not private online activity."
Anyone found in violation of the law faces a $1,000 fine and up to 93 days in jail.
Maryland, Delaware, Illinois, and California have already passed similar laws.
Source: http://www.businessinsider.com/michigan-facebook-law-2012-12
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Yesterday, 09:33 PM
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| Firearm Aficionado ?Join Date: Apr 2008 Location: Middle of the USA Posts: 1,348 | 17 foot Burmese python killed in Florida Park 
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Yesterday, 09:36 PM
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| Firearm Zealot ?Join Date: Feb 2005 Posts: 5,697 | Yup this is what happens when idiots buy exotic monekys, tigers, panthers, and pythons and later figure out (no crap) "Wow, this really wasn't a good idea was it.... Oh well I'll just let it loose in the woods. No harm no foul." 
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Yesterday, 09:42 PM
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| Firearm Zealot ?Join Date: May 2010 Location: South Carolina Posts: 3,009 | I heard on my local news last night that a python roundup is scheduled and they will let folks kill the snakes. I could use a vacation and I love killing evasive species that are as harmful as these critters are.
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Yesterday, 09:52 PM
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| Some People's kids.... ?Join Date: Dec 2007 Location: South east Wisconsin Posts: 13,239 | Think of the BBQ that a 17 foot Python would make! Heck that would feed an entire company of Marines!
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Yesterday, 10:04 PM
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| Firearm Zealot ?Join Date: Mar 2010 Location: Maryland Posts: 1,565 | That thing was as thick as the mans leg that was dragging it. I saw on the news a few weeks ago there was one caught there over 150lbs. It was over 12' long and scientists were disecting it on this table and had dozens of eggs in it. I dont think snake boots would do much good down there.
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Yesterday, 10:07 PM
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| Firearm Zealot ?Join Date: Jul 2007 Location: Wanette,OK Posts: 10,228 | .....I don't care what anyone says, it's George Bush's fault!
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Yesterday, 10:31 PM
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| God, Guns, Glory ?Join Date: Sep 2009 Location: Lost in Alaska Posts: 11,910 |
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Yesterday, 10:35 PM
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| Firearm Zealot ?Join Date: May 2010 Location: South Carolina Posts: 3,009 | But that thing was nearly three times longer than many of us, LOL
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Yesterday, 10:40 PM
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| God, Guns, Glory ?Join Date: Sep 2009 Location: Lost in Alaska Posts: 11,910 |
 Until someone else, saw & reported the snake!
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Yesterday, 10:41 PM
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| Firearm Aficionado ?Join Date: Jun 2012 Location: Boise, Idaho Posts: 987 | Oh hell. only 17' ?. Thats a lil' one. You should see the rock pythons that are interbreeding with the constrictors they have in florida, dwarf 17'. The bad thing is, the rock python has an extremely bad attitude and will attack damn near anything or anybody. now we have to worry about a new super species from their interbreeding. http://www.treehugger.com/natural-sc...n-florida.html http://news.nationalgeographic.com/n...nt-snakes.html
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Yesterday, 10:55 PM
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| Firearm Zealot ?Join Date: Oct 2009 Location: Leavenworth, Ks Posts: 2,030 | I can see the next reality show already. Bubba and Billy Bob, THE SNAKE HUNTERS!!!!!!!!!!!!!!!!!!!! |
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Yesterday, 11:48 PM
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| Firearm Zealot ?Join Date: Aug 2007 Location: Parker, CO Posts: 5,676 | If I saw something like that in MY picnic area, I don't think I'd be waiting for the Park Rangers to come and shoot it. They can come haul off the carcass and write the report, after I TCB.
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All times are GMT -5. The time now is 01:17 AM.
NRA NETWORK
Source: http://www.gunandgame.com/forums/powder-keg/149648-17-foot-burmese-python-killed-florida-park.html
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PESHWAR, Pakistan (Reuters) - Pakistani militants, who have escalated attacks in recent weeks, killed at least 41 people in two separate incidents, officials said on Sunday, challenging assertions that military offensives have broken the back of hardline Islamist groups.
The United States has long pressured nuclear-armed ally Pakistan to crack down harder on both homegrown militants groups such as the Taliban and others which are based on its soil and attack Western forces in Afghanistan.
In the north, 21 men working for a government-backed paramilitary force were executed overnight after they were kidnapped last week, a provincial official said.
Twenty Shi'ite pilgrims died and 24 were wounded, meanwhile, when a car bomb targeted their bus convoy as it headed toward the Iranian border in the southwest, a doctor said.
New York-based Human Rights Watch has noted more than 320 Shias killed this year in Pakistan and said attacks were on the rise. It said the government's failure to catch or prosecute attackers suggested it was "indifferent" to the killings.
Pakistan, seen as critical to U.S. efforts to stabilize the region before NATO forces withdraw from Afghanistan by the end of 2014, denies allegations that it supports militant groups like the Afghan Taliban and Haqqani network.
Afghan officials say Pakistan seems more genuine than ever about promoting peace in Afghanistan.
At home, it faces a variety of highly lethal militant groups that carry out suicide bombings, attack police and military facilities and launch sectarian attacks like the one on the bus in the southwest.
Witnesses said a blast targeted their three buses as they were overtaking a car about 60 km (35 miles) west of Quetta, capital of sparsely populated Baluchistan province.
"The bus next to us caught on fire immediately," said pilgrim Hussein Ali, 60. "We tried to save our companions, but were driven back by the intensity of the heat."
Twenty people had been killed and 24 wounded, said an official at Mastung district hospital.
CONCERN OVER EXTREMIST SUNNI GROUPS
International attention has focused on al Qaeda and the Pakistani Taliban.
But Pakistani intelligence officials say extremist Sunni groups, lead by Lashkar-e-Jhangvi (LeJ) are emerging as a major destabilizing force in a campaign designed to topple the government.
Their strategy now, the officials say, is to carry out attacks on Shi'ites to create the kind of sectarian tensions that pushed countries like Iraq to the brink of civil war.
As elections scheduled for next year approach, Pakistanis will be asking what sort of progress their leaders have made in the fight against militancy and a host of other issues, such as poverty, official corruption and chronic power cuts.
Pakistan's Taliban have carried out a series of recent bold attacks, as military officials point to what they say is a power struggle in the group's leadership revolving around whether it should ease attacks on the Pakistani state and join groups fighting U.S.-led forces in Afghanistan.
The Taliban denies a rift exists among its leaders.
In the attack in the northwest, officials said they had found the bodies of 21 men kidnapped from their checkpoints outside the provincial capital of Peshawar on Thursday. The men were executed one by one.
"They were tied up and blindfolded," Naveed Anwar, a senior administration official, said by telephone.
"They were lined up and shot in the head," said Habibullah Arif, another local official, also by telephone.
One man was shot and seriously wounded but survived, the officials said. He was in critical condition and being treated at a local hospital. Another had escaped before the shootings.
Taliban spokesman Ihsanullah Ihsan claimed responsibility for the attacks.
"We killed all the kidnapped men after a council of senior clerics gave a verdict for their execution. We didn't make any demand for their release because we don't spare any prisoners who are caught during fighting," he said.
The powerful military has clawed back territory from the Taliban, but the kidnap and executions underline the insurgents' ability to mount high-profile, deadly attacks in major cities.
This month, suicide bombers attacked Peshawar's airport on December 15 and a bomb killed a senior Pashtun nationalist politician and eight other people at a rally on December 22.
(Additional reporting by Saud Mehsud in DERA ISMAIL KHAN and Gul Yousufzai in QUETTA; Writing by Katharine Houreld; Editing by Michael Georgy and Ron Popeski)
Source: http://news.yahoo.com/pakistani-taliban-execute-21-captured-paramilitary-men-051308009.html
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Premature whistles disallowed one University of Denver goal and possibly another Saturday night. Otherwise, everything went according to plan for the Pioneers in a monumental midseason game at Magness Arena.
DU, ranked No. 2 last month after beginning 9-1, "upset" No. 6 Boston University 6-0 in the U.S. Hockey Hall of Fame Game for it's first victory since Nov. 17 ? snapping an eight-game winless skid as if it never existed.
The No. 14 Pioneers, who had two weeks of Christmas break to think about their 0-5-3 stretch that saw them score no more than two goals in all but one game, erupted for three first-period goals ? including two within nine seconds.
And Sophomore goalie Jussi Olkinuora, perhaps the only reason DU didn't lose all of its previous eight games, continued his magnificent play. He had 29 saves, including stoning BU twice on breakways early in the third period.
BU was shut out for the first time in 126 games, which was an NCAA record.
"Feels good, obviously," said Olkinuora, who went home to Helsinki, Finland, for Christmas and returned to Denver on Wednesday. "I don't think that stat of them not being shut out means too much for me, but a shutout feels good personally. We scored three goals in the first period and six (overall), so you better win that game. They didn't score and we scored a lot. That's all that matters, right?"
Shawn Ostrow, Zac Larraza, Quentin Shore and Nick Shore scored to make it 4-0 after two periods and Chris Knowlton scored early in the third. DU was 2-of-3 on the power play after two periods and blanked the Terriers (10-6) on three chances with the man advantage.
DU jumped on BU early, getting a power-play goal from Ostrow 4:59 into the game. Larraza and Quentin Shore struck at 10:56 and 11:05, respectively, during a 4-on-4 sequence that followed the ejection of DU shutdown defenseman Scott Mayfield and BU's Alexx Privitera. Both were whistled for contact to the head on separate incidents, but Mayfield was given a major.
Privitera was later ejected for kicking, following one of many scrums in an intense game.
Meanwhile, Nick Shore produced the prettiest goal of the game, a power-play tally that made it 4-0 at 14:17 of the second period. The junior center played give and go down the offensive slot with Ty Loney, who wound around the lone BU defenseman at the bottom of the circle and found Shore between the circles. Shore, from one knee, tapped the puck behind 6-foot-5 goalie Matt O'Connor to give Olkinuora all the support he would need.
Mike Chambers: 303-954-1357, mchambers@denverpost.com or twitter.com/mchambersdp
The Post's three stars
1. Jussi Olkinuora. DU goalie handed BU its first shutout in 126 games.
2. Zac Larraza. Sophomore forward had best game with DU.
3. Nick Shore. Junior center was excellent for DU.
What you might have missed
A referee's whistle negated a DU goal late in the second period, after he lost the puck behind goalie Matt O'Connor. Chris Knowlton tapped the puck in just after the whistle.
Up next
Cornell, Friday at home.
First period ? 1, Denver, Ostrow 5 (N. Shore, Zajac), 4:59 (pp). 2, Denver, Larraza 2 (Ostrow, LaLeggia), 10:56 (4-on-4). 3, Denver, Q. Shore 4 (Tabrum, Makowski), 11:05 (4-on-4).
Second period ? 4, Denver, N. Shore 8 (Loney, Makowski), 14:17 (pp).
Third period ? 5, Denver, Knowlton 11. 6, Denver, Zajac 3.
Shots ? BU 12-8-9 ? 29; DU 14-13-11 ? 38.
Goalies ? BU, O'Connor (38 shots-32 saves); DU, Olkinuora (29-29).
Source: http://feeds.denverpost.com/~r/dp-sports/~3/d_S_5DxnmSM/du-snaps-winless-skid
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The History Of Linen: From Ancient Pharaohs To Modern Day Wedding Linen Rentals
When you are shopping for wedding table linens, you may not know that the fabric you are choosing has an ancient and elegant history. Linen started with humble beginnings-it comes from the flax seed and is the earliest vegetable fabric to be woven but soon became a symbol of refinement, dignity and good taste. When you are choosing wedding linen rentals, you can feel assured that you are following in the path of kings, priests and leaders of taste by selecting linens for your wedding linen rentals.
The Symbolism of Wedding Table Linens
Linen textiles may be the oldest in the world. Their history goes back many thousands of years. Fragments of straw, seeds, fibers, yarns and various types of fabrics which dating back to about 8000 B.C. have been found in Swiss lake dwellings. Linen similar to that used for your wedding table linens was used in the Mediterranean in the pre-Christian age. Linen was sometimes used as currency in ancient Egypt. Egyptian mummies were wrapped in linen because it was seen as a symbol of light and purity, and as a display of wealth. This symbolism suits wedding table linens perfectly, as a wedding also represents a moment of newness and pure love.
Wedding Table Linens and A Royal Past
In the earliest Biblical times, linen appears as the fabric of choice for high-ranking religious and government officials, not to mention the Saints! Priests of all denominations have been known to wear linen because of its purity, and linen was the favorite fabric of the ancient Egyptian pharaohs-often the fabric is one of the few surviving artifacts found in ancient ruins. For help with custom linens for your next special event visit http://www.magicalpartyrentals.com.
Nearly 4,000 years ago, the Phoenicians (known for their ships and trade on the high seas) opened up new channels of commerce to the peoples of the Mediterranean and introduced flax growing and the making of linen into Ireland before the birth of Christ. Hundreds of years later, Belfast would have The Royal Manufactory of Linen and Damask, and would serve some of history?s greatest royal families with the highest quality linen fabrics, including providing for their wedding table linens.
Wedding Table Linens Today
Today, linen is embroidered all over the world, especially in Portugal, Spain, France and Italy. The Italians have mastered the dying of this fiber, which results in its extraordinary variety and depth of color unequaled on cotton.
Egypt and Ireland are the two countries that come to mind in connection with the ancient history of linen, and up to the 1950?s, Ireland, France and Belgium were considered the finest producers of flax. Now, it is also massively cultivated in China. So, when you are choosing wedding linens, you know that you are participating in the exciting history of one of the world?s most widely respected fabrics.
From this history of linen we learn that linen is the noblest cloth, it is the strongest and purest material, it is unharmed by germs, and it resists time and humidity, while gaining extreme softness with time. You may have experienced the fact that the most delicious of all linen sheets are the ones that have been stored in grandmother?s cupboard. Learn more about wedding linen rentals at http://www.magicalpartyrentals.com/rentals/weddinglinenrentals.html.
It was the cloth of Pharaohs, Priests, and Kings. It remains the noblest and most luxurious material for the confection of the finest lingerie and nightwear, bed and table linen, decorative fabrics and, of course, wedding table linens. From the finest handkerchief to the thickest double damask tablecloth, there are literally dozens of ways to spoil yourself with linen. Start with the linens you choose for your wedding and experience what it means to become a part of history.
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Source: http://www.facebook.com/haitinews/posts/531098356910146
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Houston lost a game on the Western Conference leaders after losing to San Antonio on Friday night.
The Houston Rockets failed to keep pace in the Western Conference on Friday after losing to the San Antonio Spurs, 122-116.
Normally, if James Harden and Jeremy Lin combine for 54 points and 15 assists the Rockets should expect a win. But those numbers from Houston's back court weren't enough to overcome an offensive outburst from the Spurs. Point guard Tony Parker paced San Antonio with 31 points and 10 assists while Tim Duncan added 30 points of his own.
The loss dropped the Rockets six games behind the Spurs in the Southwest Division standings and 7.5 games behind the Los Angeles Clippers at the top of the conference standings.
In other key games, the Oklahoma City Thunder survived overtime against the Dallas Mavericks on Thursday to rally for a 111-105 win as Kevin Durant dropped 40 points.
Meanwhile, the Clippers took control of the conference lead with a strong 106-77 blowout of the Boston Celtics on Thursday, followed by a hard-fought road win over the Utah Jazz on Friday. The Clips won their 16th-consecutive game by scoring 68 second-half points to beat the Jazz, 116-114.
Other Western Conference contenders in action on Friday included the Denver Nuggets and Golden State Warriors. Golden State earned a 96-89 win over the Philadelphia 76ers as David Lee scored 25 points and grabbed 12 rebounds. Denver ran past Dallas, 106-85, thanks to 39 points from Danilo Gallinari and 19 rebounds from Kenneth Faried.
In another big East-West match-up, James Johnson made a late three-pointer to lift the Sacramento Kings to an upset win over the New York Knicks 106-105.
Here's a look at the full NBA scoreboard.
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Source: http://houston.sbnation.com/houston-rockets/2012/12/29/3814504/nba-scores-2012
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The winter season is here and womens fashions have delivered a range of styles to suit most tastes. Unlike previous season, in which plus size women in particular have been penalised by Dame Fashion for not having certain tastes or not looking good in certain cuts, the AW 2012 season has put together what is almost a hit parade of previous fashion favourites from nearly a century?s worth of styles, cuts and colours.
The womens fashion clothes on offer for the AW 2012 season range from highly coloured late 20th Century prints to delicate, sombre mid-century dresses and from high Victoriana to understated 21st Century cool. From peplum to chiffon, from floaty to figure hugging, there?s a combination for every lady as the party season gets under way again.
Plus sized fashions this year combine a number of looks and feels ? including the two tone look popularised by the world?s favourite plus size beauty, Christina Hendricks. Ever since being voted World?s Sexiest Woman in a poll of the readers of an influential and well-known male interest magazine, Christina has reminded us all why the bountifully proportioned girl is the one we all love. This year?s fashions pay homage to some of her outfits in hit TV show ?Mad Men? ? as well as to the years and styles that have formed some of our most enduring impressions of retro cool.
This year?s womens fashion clothes include 50s style dresses, Edwardian style dresses and even a return to the loudness of the 80s and 90s with some delicious outfits that remind us of the times without repeating their fashion crimes (so, no massive shoulder pads, for example!). The modern retro look does what retro does best ? taking the spirit of an era without actually replicating the materials and cuts it used to be famous for.
For the plus sized lady, the most complementary fashions are the 50s style dresses, modern floating dresses (which also have a late Victorian Gothic look to them) and of course, the classic jeans and jacket look ? which can be stunning on a lady with generous hips and chest measurements.
As a plus sized lady, you will already know what styles suit you the best. Make the most of our peplum dress for the hourglass figure featured with a heavier waist ? perfect for most occasions from parties to work. Or balance a top heavy figure with a jacket and trousers. Wearing the cut of the trousers loose from midthigh down can reinstate balance to the silhouette of a lady whose upper deck is notably bigger than the rest of her.
The clothes you choose need to express your personality as well as your fashion sense. That?s why the AW 2012 selection is so exciting. For the first time in a long time, you?re able to really combine your personal style with the styles available to you on the high street and from the internet sites you use. AW 2012 womens fashion clothes represent the widest selection of tastes and styles seen on the street in a long time.
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AW 2012 womens fashion clothes represent the widest selection of tastes and styles seen on the street in a long time.
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Copyright ? 2012 National Public Radio. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.
IRA FLATOW, HOST:
Don't clear the table just yet. We've got another helping of food science for you.
(SOUNDBITE OF CORK POPPING AND WINE POURING)
FLATOW: We've got some scientific advice on how to get the most bang out of your bubbly. Hmm. Tastes good. Up next, we're poring over the science of bubbles. Here are some facts to whet your appetite. Lipstick and champagne, they clash chemically. Frosted beer mugs, a no-no for flavor. And if you want to keep that open champagne fizzy, corking is not the answer. What is the answer? Well, here to explain is bubble master Dr. Richard Zare. He is professor of chemistry at Stanford University in Palo Alto, California. Welcome back to SCIENCE FRIDAY. Happy New Year.
DR. RICHARD ZARE: Well, thank you, Ira. Same to you.
FLATOW: Thank you very much. Let's go through some of these bubbleology(ph) tips for us. Do you have any tips for getting the most flavor and fizz out of champagne?
ZARE: Well, it turns out that as it warms up, you get more volatiles that come off when it evaporates. And that's, of course, very enjoyable because most of our taste comes from smell, not actually from inside our mouth.
FLATOW: So let it warm up a little bit before you drink that icy stuff.
ZARE: That's right. This also actually applies to beer, Ira. Let me mention some things. Many people drink beer just from the bottle. And while I understand how quickly that is to take in the beer that way, because as I mentioned to you, smell is involved, you just don't get much smell when you put a bottle to your mouth. Much better is to drink beer from a glass. Now, what type of glass? Well, many bars serve frosted glasses. They think that's quite fancy and wonderful. But actually, I think that's a bad idea, as does my friend Norman(ph) Metzger(ph) in Washington, D.C., who pointed this out to me. It turns out that if you cool liquids that contain gases, they really - the liquids dissolve the gases better and they - it is the gas coming off the liquid, which is part of the aroma, which makes, again, beer be so enjoyable to many of us. Now I understand that on a very hot day, nothing like a really cold beer. But in terms of taste, sipping from a glass that's cool is really quite wonderful.
FLATOW: Hmm. Now I understand, as I said before, I understand that as for lipstick, lipstick will kill the bubbles?
ZARE: Well, the bubbles are held together by this sort of membrane of various things that surround the carbon dioxide that's making the bubble. And when you add something like too much detergent, somebody doesn't really wash out the glass well or some people even rub their nose and then put their finger down.
(LAUGHTER)
ZARE: And this kills bubbles. And the oils - any type of oil, including the ChapStick, Vaseline, et cetera, will actually cause the bubbles to burst. It really destroys the surface tension - makes it uneven and the bubbles burst this way. So it's very interesting to see and it's very obvious on New Year's Eve, generally, women have less bubbles in their glass of champagne than men do for the obvious reason that women generally wear lipstick. On the other hand, this thing I just told you doesn't always work, because just like you can have second-hand smoke, Ira, you can have second-hand lipstick.
(LAUGHTER)
ZARE: So try it out.
FLATOW: I'll tell you. What a pick-up line for New Year's Eve. I am doing a scientific survey of the lipstick around here. Let me ask you a few questions about your lipstick and your champagne. There's an opening.
(LAUGHTER)
FLATOW: All right. Let's talk about having that open - you've now opened our bottle of champagne. You want to save a little bit for the morning after. What's the best way to save it? I know you have done experiments about the best way to keep the bubbles in a bottle of champagne fizzy til the next morning.
ZARE: Well, actually, Hal McGee and I - he's the Curious Cook who wrote a column for the New York Times with that subtitle, I think - looked into this. And the truth is the best way gas dissolved in your liquid is to keep the liquid cold. Anybody who's played around with water knows as you start to heat it up, it really drives the gases off. And hot water is much flatter and - so is any hot - any liquid. And it releases gas that way. So you really - to keep your champagne effervescent, you want to keep it cold. So returning it to the refrigerator or keeping it in an ice bucket is just the right thing to do.
FLATOW: You don't have to put the cork back in it or anything like it?
ZARE: You actually do not. There's enough carbon dioxide in the champagne to go on for many days. We've seen that. There's something else that's interesting that happens. If you leave the champagne uncorked, just like with wine, you get a change in its taste due to some oxidation from the air. And that actually can be quite pleasant too.
FLATOW: I bet you have spent many hours verifying that.
ZARE: Oh, it requires it. All in the name of science, Ira.
FLATOW: Of course.
(LAUGHTER)
FLATOW: But what about that trick of sticking a spoon down the neck of the champagne? Is that all just an old wives' tale?
ZARE: Well, from what I could tell, the only effect the spoon has, like a silver spoon is, if it helps cool the bottle down when you put it back in the refrigerator. Otherwise, I don't think it works.
FLATOW: Now, let's talk about the bubbles in your glass of champagne or your glass of wine because there's a whole bunch of physics going on there, isn't there? Let me start with...
ZARE: Well, a lot of chemistry too.
FLATOW: Of course. You're a chemist. You would be saying that.
(LAUGHTER)
ZARE: Let's consider how the bubbles get there in the first place or what goes on in champagne. I think it all starts with this Frenchman by the name of Dom Perignon who lived about 1639 to 1715 and developed this thing called the methode champenoise, where you take some type of wine and you bottle it again with sugar and yeast that causes second fermentation. And this yeast converts the sugar into carbon dioxide and ethanol - the alcohol we enjoy drinking. And he also, of course, have other things that are leftover from this. You get a couple of grams per liter of different other materials, like glycerol and tartaric acid and lactic acid, and it turns out that champagne is actually acidic. It has a PH of about three.
FLATOW: Wow.
ZARE: But if you look at the amount of carbon dioxide that's in the champagne, it's immense. You know, at sea level, the pressure of the air is one atmosphere. The amount of carbon dioxide in the bottle of champagne when you opened it, is something like seven atmospheres. It's loaded. It's super saturated. It wants to come out. And here's the problem: How do you get bubbles that come out? One of the same questions about how do you get clouds to rain. You need some form of nucleation, something to happen. And I need to tell you that most of champagne is actually just water, and water loves water.
Water loves water so much that it crushes little bubbles and you don't see bubbles ever form in the middle of a glass of champagne the same way you don't see bubbles form when you boil a pot of water and you look at it. The bubbles do not form in the center of the liquid. Instead, they form on the walls, on the side. Why? Because they need to hide and grow to a critical size. And they tend to actually form on various forms of, well, shall I call it dirt, fibers, dust, scratches in the glass, places to hide and build up to be a big enough bubble so we can escape and not be crushed by the water.
FLATOW: Hmm. Let me just interrupt for a second to remind everybody. I'm talking with Dr. Richard Zare on SCIENCE FRIDAY from NPR.
So that's why you see them forming in lines. They've been lining up in crack on the glass or they're coming off the sides and, I guess, you can revise or revive a stale glass of beer by nucleating it.
(LAUGHTER)
ZARE: Well, one of the simplest ways, but I don't recommend it of seeing this effect is to dump in a tablespoon of either sugar or salt into a carbonated beverage. You'll see a great deal of foam being formed.
FLATOW: Wow.
ZARE: Sand will work too. I don't recommend any of those three.
(LAUGHTER)
FLATOW: Well, does that explain why - in soft drinks, like, root beer, which has a lot of fizz inside of it? When you make a root beer float and you pour it on the ice cream, it just explodes with foam because the ice cream has all those little nooks and crannies in it?
ZARE: Yes. And ice cubes too. Let me talk about ice cubes for a moment.
FLATOW: Please.
ZARE: Have you ever noticed that when you pour any carbonated beverage on ice cubes for the first time, lots of foam. You drink it, then you say, I want a refill. The next time people pour on the ice - the same ice cubes, right?
FLATOW: Right.
ZARE: Much less foam. It's not that the bottle has gone flat. It's that the - all the sharp spots on the ice, the asperities on the ice have melted away. And without these little nooks and crannies, again, the carbon dioxide doesn't know how to escape. It wants to escape. It wants to go to one atmosphere. It just doesn't know how.
FLATOW: That would explain why I have heard about bartenders sprinkling some salt in your beer to make it foam up again.
ZARE: It does.
(SOUNDBITE OF LAUGHER)
FLATOW: Yeah.
ZARE: But try it. It works in champagne and beer. But I don't think that for purpose of taste is the thing to do.
FLATOW: Not at all. Now, let's talk about one of the - I once saw a video that you created about bubbles in a glass of beer that they don't always go up. The bubble seemed to be going down, and you tried this with what? And you...
ZARE: It was actually with Guinness beer.
FLATOW: Guinness? Famous for all those bubbles in there.
ZARE: That's right.
(LAUGHTER)
ZARE: And it's - at first, quite a puzzle and you wonder if people reported that the bubbles on the sides of Guinness - glass of Guinness beer were going down. How could bubbles be going down? Is it that they just had too much beer to drink? What's happening here?
FLATOW: Yeah.
ZARE: What's actually happening is that everywhere it's bubbling. But the bubbles in the center glass actually have less drag, less friction on them and they rise more rapidly, more easily than the ones on the side. And the result is they set up a circulation of the liquid. And bubbles are very slowly moving in beer. In fact, if you'll notice, champagne has more rapid moving bubbles than beer bubbles. And we could discuss why that is in a moment. But anyways, the result is that because of the liquid circulation, the bubbled go down initially...
FLATOW: Wow.
ZARE: ...in a glass of Guinness or some of the other very highly carbonated beers.
FLATOW: Well, one last quick question for you, Dr. Zare: Why are some bubbles bigger than others - depending on beverage? Is that what it is?
(LAUGHTER)
ZARE: Oh, I wish I understood all if this. Part of it has to do with the size of the cracker crevice that you have and it's been a mystery to me as to what controls, totally, the size of the bubble. I don't know the answer to that.
(LAUGHTER)
FLATOW: Well, we hope you enjoy finding that.
ZARE: More to learn.
FLATOW: Boy, (unintelligible).
ZARE: I shall study this.
(LAUGHTER)
FLATOW: Please, do that and maybe next year, we'll come back and talk to you again. Dick, have a Happy New. Thanks for joining us.
ZARE: And, oh, I get no kick from champagne. Mere alcohol doesn't throw me at all. So tell me why should it be true, Ira, that I get a kick from you. Thanks so much.
FLATOW: Thank you very, very much. Dr. Richard Zare, who is, I guess, he has day job, but he likes to do most is being a bubbleologist(ph). He's professor of chemistry at Stanford University in Palo Alto.
Copyright ? 2012 National Public Radio. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to National Public Radio. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.
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Source: http://www.npr.org/2012/12/28/168203189/get-the-most-bang-from-your-bubbly?ft=1&f=1007
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Anonymous reviews on sites like Yelp and TripAdvisor can make or break a business. Some chefs, like Alfredo Fischioni of That?s Amore, refuse to suffer criticism in silence.
I?m speaking with Fred Kellermann, chef-owner of Elements Caf? in Haddon Heights. The topic is social media; specifically, customer-driven review sites such as Yelp and Trip Advisor.
If you?re unfamiliar, Yelp.com is a darn useful web directory service that can help you find a nearby business of any kind by proximity, address, phone number, and user review. TripAdvisor is similar, but provides a narrower focus from a traveler?s perspective.
Yelp also offers users the ability to rate a business between one star (poor) and five (exceptional) as well as to provide written comments.
In the restaurant industry, where written reviews and word-of-mouth recommendations are necessary evils, putting this power into such a concentrated?and anonymous?form has literally life-changing consequences.
Yelp has a filter that suppresses a small portion of reviews it analyzes as suspicious, but it can be circumvented with enough desire. The Internet is full of trolls, and someone with an agenda, even a direct competitor, can use it to draw blood.
?I used to care a lot?
I asked Kellermann, a vocal and visible chef-owner in the area whose own Elements Caf? was established before sites like Yelp and Trip Advisor, if web reviews affect his business.
?As an individual, I used to care a lot,? Kellermann told me in an e-mail. ?But about a year to a year-and-a-half ago, I had a run-in with a customer that wasn?t even mine over an online review, and decided to not care anymore.
?If a customer doesn?t respect me enough to tell my server or myself that there is/was a problem, I don?t have any respect for them after they have written something online,? he wrote.
?Two years ago I would have fought tooth and nail. Today I would just ignore it.?
It?s important to note that sites like Yelp weren?t designed to be used as weapons.?Getting users to interact with your business online is a big piece of what drives it, and most content isn?t malicious.
But even as Internet commenting has become more sophisticated, sites must monitor closely their content or risk losing credibility.?Yelp says its filtering services are ?not a perfect system,? and that legitimate reviews can be lost.
Shouldn?t we be able by now to determine whether a review is legitimate or trolling?
Negativity affects the bottom line
Until we can answer that question, the stakes have risen noticeably. Petty grievances and personal vendettas aired in the cloak of Internet anonymity might have all the lasting importance of a schoolyard rock fight, but in the grand scheme of things, small complaints can cost businesses big bucks.
According to a study conducted by two Berkeley economists, a simple half-star improvement on Yelp makes it 30-49 percent more likely that a restaurant will sell out its evening seats. In an industry where failure is guaranteed within three years for over 50% of restaurants, you?d better believe hitting capacity on a nightly basis is the difference between sinking and swimming.
When petty complaints hit you in the pocketbook, suddenly that schoolyard rock fight becomes a nuclear war. Recently, a Virginia woman was hit with a $750,000 SLAPP suit and ordered to alter a negative Yelp review of a contractor when her criticism proved false.
But for business owners who don?t want to involve the courts or look the other way, there?s always the option of taking matters into their own hands.
?Yelp accused me of posting my own articles?
When Alfredo Fischioni, chef-owner of That?s Amore in Collingswood, takes issue with TripAdvisor user complaints, he?ll reply in detail, often tongue-in-cheek, and with vigor. And he detests Yelp.
?Yelp accused me of posting my own articles,? he said. ?To me it seems to be a bunch of unemployed people using Yelp. I never read them.?
Although he denies inventing user reviews of his restaurant, Fischioni does acknowledge some bitterness from the accusations. His name, or some form of it, also appears in a number of angry comments on Collingswood Patch, including on my review of his restaurant.
Fischioni also denies that he wrote these remarks, and said he can?t imagine why someone would pose as him online. He did not, however, deny responding to users? complaints on TripAdvisor. These he wrote because he felt the need to defend himself and the reputation of his business.
It is worthwhile, however, to note that Chef Fischioni?s own review of his restaurant is the sole entry to have been removed from the Yelp page for That?s Amore. Another 67 reviews of his restaurant have been filtered by the system (i.e., tagged as ?suspicious?); the site has allowed 22 to stand.
That?s a ratio noticeably skewed in the Collingswood restaurant scene, where most Yelp reviews exceed the number of those filtered (the lone exception is Little Louie?s BBQ, which has 21 reviews on Yelp versus 54 filtered).
In addition, That?s Amore reviews on TripAdvisor have skyrocketed since the virtual dustup between Fischioni and his detractors, with 13 positive reviews coming in less than a week after the negative posts.?By comparison, it took 14 months for That?s Amore to receive 105 total reviews on the site. That?s an increase of 642%.
Does this mean something fishy is happening; that someone is planting artificial reviews to counterbalance the negativity?
Not necessarily. Yelp?s filtration system is flawed, and there?s nothing necessarily bizarre about community members jumping into the fray to defend a local business (or its owner) when the integrity of either is questioned. In my time at Patch, I?ve written exactly two negative articles reflecting poor experiences, and both were met with such backlash that the comment feeds had to be shut down. That speaks volumes.
But as Kellermann said, ?Any news is good news and there is no such thing as bad press.?
Right?
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Long before he put together a 9-2 record and earned a spot against Chris Leben at UFC 155, Derek Brunson was a cheerleader. As he shows in his audition video for "The Ultimate Fighter," Brunson was an accomplished tumbler and stunter. Skip to the 2:10 mark to see him toss his partner up into one-handed stunts and throw a double-twisting flip.
He talked about his cheerleading past with MMA Fighting, and pointed out how difficult cheerleading can be.
"I can do flips, and I was like tossing girls in the air. That's where I got my strength from, just controlling girls in the air. You get core strength, your chest gets all big. It makes you really strong, like you look on steroids, but you don't have to take steroids because of cheerleading."
Though Brunson wrestled in college, he said he did have scholarship offers for cheerleading. Wrestling and eventually MMA won out. Brunson admitted that MMA is more dangerous than cheerleading, but it's still tough.
"Cheerleading is definitely hard on your body. That's why I decided to wrestle in college, not cheerlead."
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The Article: States Shift to Merit Scholarships
The Source: The Wall Street Journal
The Author: Jennifer Levitz and Scott Thurm
The Date: 12/23/12
Now that movement may be picking up steam.
Last year, with Georgia?s scholarship program facing financial distress, lawmakers decided to increase the academic requirements for scholarships. Administrators say the change will help keep the program solvent. But it also wound up funneling a greater portion of the remaining aid to higher-income students.
Georgia?whose Hope scholarship program is among the largest merit-based programs in the country?is at the forefront of a growing national debate over state-backed financial aid for college students. Should states direct aid to the highest-achieving students, regardless of income? Or should the money go to poorer students?
Proponents of merit, or some combination of merit and need, say focusing on achievement helps reduce a ?brain drain? of talented residents leaving home states, and rewards those who study hard and apply themselves.
Though the trend rarely gets much attention and is obscured by increases in federal grants to poor students, 27 states have created some sort of merit-aid program since Georgia launched its own in 1993.
Of those, 13 states based over half of their grant money on merit in 2010-2011, the latest year available. In Arkansas, Louisiana, Mississippi, South Dakota and Georgia, more than 85% of grants were merit-based.
Now, with funding for the scholarships falling behind steady hikes in college tuition and in the number of kids receiving them, lawmakers in Tennessee, South Carolina, New Mexico and other states are weighing some tough calls on how to distribute their grants.
For its part, Georgia rejected proposals by some lawmakers for an income cap and decided instead to require better grades and, for the first time, strong SAT or ACT test scores for full-tuition scholarships.
How does a state balance the need for responsible budgets, with a desire to make college more affordable for all people?
Do they have a moral obligation to make a college education accessible to all people?
Does this trend in merit based scholarships represent a new form of de facto discrimination?
Source: http://www.cfcbe.com/2012/12/27/the-shift-to-merit-based-scholarships/
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Cercopithecus hamlyni.
Photos by Noel Rowe and Maurice Emetshu.
It?s been a great year for newly discovered wildlife. Some of the plants and animals documented for the first time come from places like Papua New Guinea that are teeming with species unknown to science. Others come from college-town backyards.
Scientists discovered Cercopithecus lomamiensis, also known as the lesula monkey, in the Democratic Republic of Congo. The lesula has a striking expression, but the monkey?s unusual coloring was what helped scientists realize it might be a new species. The lesula is already endangered, in part due to local bush-meat hunting.
Auburn Tiger Trapdoor Spider
Myrmekiaphila tigris.
Photo by J. Bond.
This new species of spider, Myrmekiaphila tigris, was discovered in a backyard in Auburn, Ala. These spiders were once thought to belong to a different species. Some bad news for people with arachnophobia: Males wander the sidewalks in large groups in search of mates. Males die shortly after mating, but females live 15 to 20 years.
Paedophryne amanuensis.
Photo courtesy Rittmeyer EN et al/Wikimedia Commons.
Paedophryne amanuensis is not only the world?s smallest known frog but also the world?s smallest known vertebrate. Scientists found the species in Papua New Guinea. Adults range from 7 to 8 millimeters in length.
Anguilla Bank Skink Lizard
Anguilla Bank skink.
Photo by Karl Questel.
Scientists have discovered 24 new species of skinks in the Caribbean. The blue-tailed skink pictured above is the Anguilla Bank skink. Many of the newfound species are in danger of extinction because humans have introduced predatory animals into the island ecosystem.
Bythaelurus giddingsi.
Photo by John E. McCosker.
This little shark, called Bythaelurus giddingsi, looks like a cross between a shark and a catfish. Scientists found it in the Galapagos Islands.
Mimulus peregrines.
Photo by Dr. Mario Vallejo-Marin.
This beautiful flower, called Mimulus peregrines, was found in Scotland. Originally a hybrid of two other flowers, the monkey flower evolved to overcome infertility and reproduce on its own.
Reticulated Dragonet Fish
Callionymus reticulates.
Photo by Lars-Ove Loo.
The reticulated dragonet fish differs only slightly from other dragnet fish?it has only three spines on its gill cover instead of four, and it has a longer snout. But scientists rarely discover new species of fish in Sweden. Its scientific name is Callionymus reticulates.
Brookesia micra Photograph courtesy Frank Glaw.
The Brookesia micra is the tiniest of four chameleons found this year in Madagascar. Adults are just over an inch long, making it one of the smallest known reptiles in the world.
Slow loris.
Photo courtesy Ch'ien C. Lee
Slow Loris
What was once thought to be a single species on the island of Borneo was split into four distinct slow loris species. The primates are nocturnal, tree-dwelling, and have a venomous bite.
Source: http://feeds.slate.com/click.phdo?i=6fbcf6ad139d1ec76f007facc3e63f74
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