Wednesday, September 15, 2010

How To Stop Rosacea Outbreak

Curvature memory

For a long time, I thought that football was a great antidote to the conversations about Wittgenstein. We must figure out the context: a living room, preferably on the left, a heartfelt discussion about profound problems, ideas embedded in their speeches healthy frames, and then (as would George), in a desperate attempt to suspension, introduced with a real tackle its conceptual element Francesco Totti (Cambiasso but also could be good, since we're on the subject of tackle ).
After the patriotic rhetoric occasioned by the world (but you could not make every forty years instead of four?), after the pantomime of the transfer market, but I start to think that Wittgenstein is a good antidote to the conversation about football (in particular, the proposition 7, as the mesh of Tractatus, and not in the banal vulgata that unless you know what you are talking about is better to keep quiet: football belongs or does not belong to the realm of the mystic?).
Totally demotivated, last Saturday night I watched the semi-finals of the Open do not know what the United States. A change of camp, I hiked on the remote and I came across Cesena-Milan, who knows what it's over. Aside from the hilarity of the rigor wrong to Z. Ibrahimovic (a name and a surname, please, not the nickname), a part of human solidarity to F. Caressa, you see that your mind when the team that should win does not win five zero five zero, the sad part consideration for which is becoming the Inter Milan and Inter Milan is becoming, I remembered that , at the beginning of my interest in football, my team then, by chance the geographical Messina, he always returned from the "Dino Manuzzi" with at least two goals on the rump.
Generally, it is said that the public is the twelfth man on the field. In fact, if there is one-twelfth, it is not the public but the stadium. That this is not the public, that of Rome is rebuttal. For me, it would suffice Venditti's song because the referee gives the whistle immediately and give the victory of office to the home team. But things almost never turn Olimpico in the right direction (just think of the epilogue of last season).
Cesena stadium is one of those stages in which, indeed, the ball can go in goal alone. You should talk to some Nobel Prize, but probably is an effect that depends on a phenomenon of the curvature of space. Various elements contribute to this curvature.
First of all sizes. The Stadium to get that effect should be small. Not small in an absolute sense, there are huge stadiums that are still small. Harvest is probably the right word. There must be the athletics track, this is clear, but especially the development of the stands should not proceed in width when the stadium is not only good for the friendly national team or for a concert Ligabue. Narrow and vertical, the stadium has to communicate, architecturally, to the ordinary laws of physics that they do not fit into his space.
Secondly, the type of typhus. Stadiums such exclude the start rooting Cartesian (rooting for this team because they win or has won a lot), typhoid Woody Allen (rooting for this team for me to identify and talk to the girl that I can not win because the softened with this crap), typhoid complex, well look at a variant of the previous (rooting for this team because he is a victim of the system, officials of that shit sold Gobbi, to name one close to me), typhoid aesthetic (rooting for this team because the beauty of football practice), typhoid radical-chic (rooting for this team because it's not a bad magnate and bad). Stages of the kind only admit rooting Dionysian: the pure delusion, unaware that celebrates a mysterious rite.
Third, the noise. At this stage you hear a hum in the background, or a swing of nervous silence and sobs. You hear only a single, continuous noise. To put it in my physics textbook, unfortunately, never opened, the noise is the fourth dimension, the cap that closes the crater, is the limit, leave all hope ye who enter here.


Arturo

Friday, September 10, 2010

David Nevue Free Notes

The vine, precious compounds of extra virgin olive

During machining operations (especially during crushing and kneading), extra virgin olive oil is enriched with precious compounds present in low percentages, but extremely important to the quality and stability of the product.
phenolic compounds
From complex glycosides present in the fruit (oleuropein and ligstroside) following the action of hydrolytic enzymes (β-glucosidase) are generated soluble compounds (aglycones)
L ' oleuropein is primarily responsible for bitter taste of the fruits and leaves of the olive, while the aglycones are primarily responsible for the feelings of bitterness and spicy oil. The gradual softening that occurs during storage, especially of oil is not filtered, is due to their subsequent hydrolysis with release of phenol as simple tyrosol and hydroxytyrosol
The antioxidant activity of the aglycones, and in particular those containing hydroxytyrosol (ortho-diphenols), is due to the ability to stop the spread of radical reaction in the autoxidation, yielding a proton, forming a radical stabilized resonance.
Pigments
The formation of the color of an olive oil contribute a large number of fat-soluble pigments such as xanthophylls, chlorophylls, carotenes and carotenoids.
The chlorophyll content in , mainly responsible for the green oil, depends on the system of pressing, the process temperatures and extraction technology (usually by centrifugation for greater pressure) as well as the variety and the degree of fruit ripening (higher in green olives).
These compounds can act as a pro-oxidant agents, in particular in the process of photo-oxidation of oils stored to light.
I carotenoids are mainly responsible for the yellow color of the oil obtained from ripe olives, where the presence of chlorophyll is very small. The compound is mainly present β-carotene, the precursor of Vitamin A.
Hydrocarbons
oil are present in both saturated, straight chain and branched hydrocarbons that unsaturated and polyunsaturated.
Among the unsaturated hydrocarbons is the most abundant oil squalene (400 mg/100 g of oil), triterpene of formula C30H48
Phospholipids
are esters of fatty acids in position 1 and 2 with phosphoric acid at position 3. The latter in turn is linked to low molecular weight amine bases.
are essential components of cell membranes and lipoprotein complexes involved in the absorption and transport of lipids.
They also have an important synergistic action in respect of antioxidants naturally present in virgin olive oil.
present in limited quantities, are represented by phosphatidylcholine and fosfatidilietanolamina .
Filtration dramatically reduces the quantity of oil, refining them away.
Tocopherols
tocopherols are among the most popular natural antioxidants and are found mainly in vegetable oils, where they carry out their action as a mixture of α-β-γ and δ-tocopherol.
In the human, the tocopherols, which must be lipoveicolati to be absorbed, act mainly as inhibitors of intracellular oxidation processes.
The form preferentially absorbed by the human body 's α-tocopherol, or pro-vitamin E, is by far the most abundant in olive oil. The content of tocopherols is strongly influenced by the variety and ripeness of the olives.
Volatile
Through gas chromatographic analysis were identified approximately 200 volatile compounds ofPalestine alcohols, aldehydes, ketones, acids, hydrocarbons.
The gas chromatographic analysis of volatile compounds, however, can not replace the sensory analysis in the perception of the individual compounds by man not is proportional to their concentration, but depends on the threshold of perception that is different for each substance.
addition, the analysis of individual compounds of a particular aroma can hardly express the synthesis that takes into account the interaction between the different odorant molecules.
Sterols
The sterol component of a vegetable oil is very important for the acknowledgment of the identity of that oil which is tightly linked to the botanical family of the seed or fruit from which is extracted oil.
the 94-97% in olive oil is the sterol β-sitosterol
alkyl esters
analysis of ethyl esters of fatty acids is important to determine the quality of oil, if the quantity is high, there was a big fermentation of olives, with poor quality oil derived from these.
The limit is set on the alkyl esters in 75 mg / kg.