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Analysis of a Teaching/Learning Sequence on Chemical Bonding written by Brazilian Chemistry students on teachersÆ training
Luciana Passos S├Ī, Andoni Garritz
In this work the authors understand a Teaching/Learning Sequence (TLS) as a tool to strengthen the relationship between the theories boarded in teachersÆ training courses and the practices evolved by the teachers in formation. From this perspective, our objective is the analysis of the nature of didactic strategies shown in a TLS on Chemical Bonding, written for and applied in Secondary Education by pre-service teachers, participants in a Brazilian Program of teachersÆ training (PIBID, translated as ōInstitutional Program of Scholarships for Teaching Initiationö). The proposal of making the TLS was considered as an important action in the training of the scholarship holders, because it represented reflection and collaborative work among the participants. Moreover the PIBID, through actions that encourage the creation, development and evaluation of teaching methods, has contributed significantly to the formation of a teacher reflective and conscious of teaching needs, challenges and opportunities in the profession.
KEYWORDS: Chemical Bonding, Teaching/Learning Sequence, teachersÆ training, PIBID
An interdisciplinary study on monosubstituted benzene involving computation, statistics and chemistry
Jo├Żo E. V. Ferreira, Clauber H. S. da Costa, Ricardo Miranda de Morais, Antonio F. Figueiredo, Yoanna M. A. Ginarte
Computation and statistics have given a great contribution to the chemical research and education because both sciences make possible to deal with many different types of information about atoms and molecules. This paper describes the use of computation and statistics to study 20 different groups in monosubstituted benzene. Firstly compounds had their geometries optimized and molecular descriptors were computed. Then two exploratory methods, principal component analysis and hierarchical cluster analysis, were employed to classify these groups according to their activating and deactivating effects on rate of electrophilic aromatic substitution reactions. The pedagogical objective is to show an interdisciplinary application in organic chemistry and motivate students and teachers to apply this strategy in the classroom.
Keywords: graduate education, interdisciplinary, computer-based learning, statistics, chemometrics.
Design strategies for materials with spin crossover [SCO]
Mario Gonz├Īlez-Guti├®rrez, Josu├® Dom├Łnguez-Alc├Īzar, Ernesto Quintero-Rivera, Samuel Ram├Łrez-Jim├®nez, Pablo A. Mart├Łnez-Bulit, Nor├Īh Y. Barba-Behrens
The study of the Spin crossover (SCO) materials began in the early 1930┤s. After eight decades, different research groups developed strategies for the synthesis of SCO materials. Recently G³tlich has proposed few rules as requirement for designing SCO materials. In this paper we present a brief description of the main strategies, their relation to G³tlich┤s rules and their respective validation according to Crystal-field theory and Molecular Orbital theory, including the definition of the Cooperativity Model. It is briefly exposed the state of art and future perspectives of SCO materials and their applications.
Keywords: Spin crossover, Crystal Field Theory, Molecular Orbital Theory, Cooperativity, Temperature-dependent SCO, LIESST, LD-LISC, CISCO, LD-CISSS.
Hutchinson-Gilford Progeria Syndrome. Causes, research and pharmacological treatments
Causas, investigaci├│n y tratamientos farmacol├│gicos
Mar├Ła Genoveva Gonz├Īlez Mor├Īn
see more
Women in Science: the interest of the female Brazilian students by the scientific career
M├Īrcia Borin da Cunha, Olga Maria Ritter Peres, Marcelo Giordan, Raquel Roberta Bertoldo, Glessyan de Quadros Marques, Angela Camila Duncke
see more
The collaborative method as an alternative for the experimental work of Organic Chemistry
Francisca Ofelia Mu├▒oz-Osuna, Karla Lizbeth Arvayo-Mata, Carmen Alicia Villegas-Osuna, Francisco Humberto Gonz├Īlez-Guti├®rrez, Oscar Alberto Sosa-P├®rez
Antimicrobial activity in fighting mosquito larvae Aedes aegypti: Homogenization of essential oils of linalool and eugenol
Laurinda Fernanda Saldanha Siqueira, Erika de K├Īssia Pereira Cantanhede, Oswaldo Palma Lopes Sobrinho, Aldemir da Guia Schalcher Pereira, ├ülvaro Ita├║na Schalcher Pereira
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We can't help but wonder how long this one is going to last. It looks like Texas-based Fuzzy's Taco Shop is the next to take a stab at the restaurant black hole at 414 S. Mill Ave. Over the last several years, ever since The Spaghetti Company bailed on the space, it s ... More >>
Small businesses continue to flee downtown Tempe. Restaurant Mexico is the latest.
It may be a dark, dank dive. But rockers, skaters and skinheads call it home. Now, the last real bar in downtown Tempe is on the eve of destruction.

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Explain To Me Why My Boston Butt Is Tough, Please.
- Boudleaux Jul 5, 2009 04:02 PM
Okay, I admit it. I have a problem cooking meat properly and I've convinced myself I can't. I can cook meat when you have things like ground beef that you brown for say, a pasta sauce but make a hamburger...no. I rarely cook chicken at home because I'm always afraid it is not going to be done. In fact, I'm the queen of standing under the bright light over my sink and inspecting chicken, pork and turkey for any sign of pink. But I'm working hard to overcome this block. So today I decided I'd make a Boston Butt in the oven. I came home with one that weighed 3.76 pounds. I read the instructions on the package AND called my Dad (a great cook) for advice. I preheated the oven to 350 degrees, put a little olive oil on top of the meat then seasoned it, I turned it over and put it into a shallow baking dish. I oiled and seasoned the other side. My Dad said to put some water in the dish but the instructions said not to. I decided to put water in the dish because, well, it seemed like a good idea. Then I put it in the oven to cook for 25 mins/pound. I did the math and everything to figure out how long that would be. :) BUt here may be my downfall. The instructions said to put it in the oven UNCOVERED but my Dad said to COVER it. I left it uncovered. I cooked it for the required time, took it out and let it rest for about 15 minutes. Then, because I wanted to pull it apart for what I will call BBQ (I made a sauce that turned out good), I dug into it. It seemed tough. It was. I worked at it and pulled it apart with the help of a knife. THEN part of it was pink. Toward the middle of the thing. I kept thinking about how long it had been in the oven and it should be done but I can't bring myself to eat pork that looks undercooked. SO I avoided that part. I put the shredded pieces in a bowl and poured a little of the liquid that was in the baking dish on top of the meat to kind of moisten it a bit. I served myself and found the meat to be tough and under-seasoned. I am disappointed. I ate it and I have the leftovers in the fridge and I'll finish it up but what is the deal? Why can't I cook meat? Be gentle with me. I'm trying. I want to understand. I guess I just don't get meat cookery.
Thanks in advance for any help.
Your butt was just not cooked as low and slow and long as it needed to be for pulled type pork. That is a big piece of meat as in it is like a soccerball and not a loaf pan (bear with me)..... As a really simple method you could do it either in the crockpot for many hours (google pulled pork in crockpot) or even in the oven covered. Use a rub or just BBQ sauce. 325 or even 300 in the oven would probably take 5 hours at least; the crockpot all day. This kind of pork is taken well beyond the official done temp. You are breaking down connective tissue to allow the pulling thing. As for the olive oil rub, this cut should be fatty through-out so no need in my opinion for more oil. It is craving moist, slow, low heat.
re: northside food
I normally do mine in the crock too. Very Easy, some seasoning, I like something other than just water, a little broth or wine or even beer makes a great cooking liquid. A bay leaf, s/p and I like a quartered onion for some flavor. I have a all purpose seasoning which has paprika, onion powder, garlic, etc. I like to rub that on the meat as well. Turn on hi and come back 8 hours later maybe 10 depending on the size. It will fall apart and great flavor and so easy.
re: kchurchill5
I do use the crock pot and coo meat in there frequently but everything starts to taste the same to me. Everything has a "cooked in a crock pot" taste that I can't really explain. I know that doesn't really make sense.
re: Boudleaux
True, I don't make too much, stock I enjoy making in it. Also a few things now and then. I just made a fruit and cheese stuffed pork tenderloin with a port wine glaze which was good but I use it mostly when I know I am working all day and don't have time.
Braising in the oven is great and preferred if you have the time.
(Started this reply and then lost it. Dang.)
Okay, sweetpea, let's throw out everything your dear dad or anyone else ever told you about cooking meat :) With a pork shoulder, which I believe is close to a Boston butt, long and low is the answer, especially for a pulled pork, shredded kinda result. Here's arecipe of Will Owen's that's my total go-to:
Although it's for a much larger roast (and I've done much smaller) it's good reading. Read all his comments as he addresses internal temp. Because the first thing you're going to do is use *White-Out* on that so many minutes per pound concept. Internal temp is the only way to go, in my opinion. Also ignore USDA recs of 160 degrees and go with 145 max.
I also regularly use my slow cooker for pork roasts for carnitas, etc. An indispensable tool in my kitchen.
Also you might want to go to chow.com and look at some of their *basic* recipes.
I cook pork tenderloin also in the oven, stovetop and the grill. Always go for that internal temp. Get yourself a good basic cookbook.
I'm using a kind shotgun approach here but you're gonna love your next pork roast that's cooked to the right temp and using the right technique. Also search this board and you'll find MANY tips and recipes.
Please cook something else --- SOON --- and report back, okay???
re: c oliver
Um, you don't cook pork shoulder (arm or butt cuts) to only 145F - that's the correct temperature for leaner loin or leg roasts. Pork shoulder, like beef chuck, has to be cooked to a much higher temperature (long and slow) before the collagen begins to liquify. For pork shoulder, that's something more like 185F+ (a little higher for beef chuck). Until you get to that point, the meat will be tough (and, if you try to cook it too fast, the muscle will simply overcook and prevent the collagen from liquifying).
re: Karl S
Oh, yikes, I was getting ahead of myself! Definitely the pork shoulder goes WAY high --- 190 plus. I was thinking about tenderloins and just got ahead of myself. Thanks as usual, KS.
re: c oliver
Awwww...you called me Sweetpea. Thanks for being gentle but, yikes! Throw out everything my Dad told me about cooking meat?? Aggghhh!
Thanks for the link. I will read it. I have 8 million cookbooks so that part is taken care of. Don't get me wrong, I cook. Regularly. I just have some kind of mental block about meat. I either cook the heck out of it or not enough.
I'm going to keep trying but I thought I'd question my fellow hounds to figure out what I'm doing wrong. I want to understand.
re: Boudleaux
#1: buy a meat thermometer
#2: ignore your dad
#3: believe those 8 million cookbooks. They get published for a reason :)
BTW, pork that has a little pink tinge (not the low and slow stuff - forgive my booboo) is generally what you're looking for. There's really no danger any more (for decades actually) of trichinosis in commercial pork.
re: c oliver
#1 I have a meat thermometer
#2 No, I won't ignore my Dad. He's a great cook. I chose not to take all his advice (and even bought a different cut of meat than he suggested). Besides he was right.
#3 I believe the cookbooks but that doesn't help with meat-cooking talent.
Thanks for your help. :) I've learned a lot.
re: Boudleaux
#1 - then use it religiously for cooking meat
#2 - No, he wasn't right. It wouldn't have been what you wanted even if you'd followed his directions. It might have been done but you wouldn't have been shredding THAT meat.
#3 - MY cookbooks give me almost all the help I need for cooking everything, including meat. So if your 8 mil don't, then get at least one that does.
coliver is correct. You need to cook this baby low and slow. Some moisture is good. in fact, I would probably put what is left of the meat into the oven on a low temperature and let it continue to cook. Maybe with some liquid in the bottom of the pan so that the meat braises a bit.
re: Boudleaux
You have some sauce. Good. Slather the sauce over the remaining pork while the pork is in a heavy oven-safe casserole. Put the pork into a 250º oven and let it cook, covered, for hours. You could also consider adding a little tomato, wine, herbs and vinegar to the pan if that complements your sauce.d
re: smtucker
Okay, thanks so much for this, smtucker!
re: Boudleaux
"Okay, so crockpots aside, could I have used a pork loin roast for this?"
How's that for an answer? No pork loin has ever had what it takes to do the low-and-slow break-down-the-tissues kind of cooking, and today's tragically lean babies just barely make it into the "edible" category, poor things. Think FAT, think WORKING MUSCLE, think CONNECTIVE TISSUE, all of which have to be seduced into a semi-fluid state. I would have seared it in fat (olive oil works fine) first of all, then added some broth or wine or whatever - not more than half a cup - and clamped the lid on and put it into a slow oven, maybe 250º-275º. The upside here is that (1) you're getting some good advice about how to save this thing you barely allowed to get hot through, and (2) pork shoulder is about as cheap as good meat gets, so you can probably afford to try again. Hell, how many of these things you reckon I've screwed up? And then figured out how to unscrew?
re: Will Owen
Hey, WO, why don't you tell us how you really feel???? To the OP, I would repeat that WO's pork shoulder roast is THE best I've ever done. And you can modify it by size and whatever flavorings you want. I'm 62 y..o. and have thrown out all other preps for this cut. Go, Will.
re: c oliver
I appreciate all the appreciation, but I really have to reiterate what I've iterated before: this recipe was a product of the LA Times test kitchen, a wonderful institution for whose future I deeply worry (since the parent enterprise is in the hands of bottom-line slimeballs). They will typically cook a huge number of whatever they're investigating, whether it's pork chops or whole turkeys, and report thoroughly and faithfully on the results. Best of all, they aren't a bunch of wonky nutritionists, but dedicated cooks and serious food freaks.
To c oliver: don't ever throw out any working recipe! You might just need to tweak it with something you've learned from another one. I'm getting damn close to 70 myself, and most of what I know about handling meat (or just about any foodstuff) I've learned in the last ten years.
re: Will Owen
Well, I was exagerating slightly :) But *I* haven't cooked pork shoulder any other way since December 2008. I did leave out the crushed chiles recently when fixing for a weinie :) Just in case.
re: Will Owen
Thank you, Will. I've always enjoyed reading your posts and I appreciate your input here.
Cooking meat isn't hard. In fact, it's easy. But you need to master the fundamentals first. Learn to walk before you try to dance.
Your problem is that you have too much information, not too little. Your cookbook and your dad and your friend and your butcher are probably all making good suggestions, but the suggestions don't necessarily have anything to do with each other. And when you pick and choose among the bits of advice you're getting without any real grasp of why people are suggesting different things, your results are going to be less than ideal.
There are lots of ways to cook meat. Braising, roasting, smoking (hot and cold), poaching / boiling, grilling / broiling, sauteing, pan-frying, deep-frying - they all have their place. But you can't take some of the steps from a braise and some of the steps from a roast and some of the steps from a saute, throw them together, and expect dinner to turn out well. You need to have a coherent strategy when approaching a cut of meat. And "it seemed like a good idea" is not a coherent strategy.
If one of your 8 million cookbooks is Julia Child's "The Way to Cook," Jaques Pepin's "Complete Techniques," or a similar technique-oriented book, then keep it out and put the other 7,999,999 in storage. If not, put them all in storage and buy one of those books posthaste. Then find a recipe for a basic roast. Or saute. Or broil. Before you even head out to the butcher shop, read the recipe carefully, including the section about ***why*** it calls for you to do things.
Next - and this is the hard part for me - follow the instructions to the letter. Don't substitute a cross-rib roast for a rib roast because it's on sale. Don't set the oven at 400 instead of 300 because you're in a hurry. Don't substitute cider vinegar for red wine vinegar or olive oil for butter or Mrs. Dash for kosher salt or add capers or chiles because you like them. You can improvise once you know what you're doing; for now, work on mastering the basics.
In order to master the recipe, make it as many times as it takes to get it just right. And pay attention; there's nothing wrong with making mistakes, but if you don't learn from them you're just wasting food.
Use that meat thermometer. Take the temperature of a beef roast while it's in the oven, and pay attention to what happens after it comes out. Leave the thermometer in and see what the temp is right before you carve; if 140F is too done (or too rare) for your tastes, you've just learned something that you can apply across all cuts of beef. Chicken is safe to eat once it hits 155, although the texture is better around 160-165. A little pink at the bone is not a problem. And you don't have to cook pork until all the pink is gone; I prefer cuts like loin and tenderloin just past medium-rare - about 145F.
As for your Boston Butt: it's tough because you didn't cook it long enough. This cut has a lot of connective tissue, which is going to be fairly unpleasant to eat - right up to the point where it melts and turns into lip-smacking goodness. That happens somewhere north of 180F. So the trick is to get the inside of the meat to that point as gently as possible.
You can do this a number of ways; a smoker, a crock pot, and an oven would all work equally well. Now that you've cut it up you're probably better going with a method that keeps the meat covered and uses a little moisture, but dry heat does wonderful things to a whole shoulder. Regardless, low heat is generally better than high heat for this kind of cooking, so try to keep the temp around 250F. Pick a method and let the meat cook until the coolest spot is 190-200F. It will be unctuous and falling-apart tender. Guaranteed.
re: alanbarnes
Wow, thank you for typing all of that. I really appreciate the effort. Lots of great information here. I think I've really just convinced myself that I can't cook meat and I approach it like that every time. Maybe I should just start with trying to roast a chicken and go from there.
Okay, maybe I don't have 8 million cookbooks but, yes, one of them is Julia's "The Way to Cook." :)
Thanks again.
re: Boudleaux
alanbarnes has a special affinity for meat. Good idea to listen to him. :-)
re: smtucker
You are SO correct. Alan's one of my gods also
re: Boudleaux
"Roasting the Whole Bird" - pages 161-165. She takes you from the first thrust of the trussing needle through carving the last bit of meat off the carcass.
re: alanbarnes
I agree with alanbarnes - you are picking and choosing methods without any real understanding of how different cuts of meat behave. Sometimes the more research you do, the more confused you become. Go back to basics, definitely. I'd suggest mastering a roast chicken first, then a lean cut like steak or tenderloin. Generally, the fattier and tougher (and cheaper) the meat, the longer you need to cook it for, and the lower the temperature.
I also cooked my first pork shoulder over the weekend. It was about 9-10 pounds, bone-in, and I cooked it at a very low temperature (110C) for 14 hours. I kept testing it with a meat thermometer and removed it from the oven when the temperature hit 190F - it was perfect. Your 25 mins per pound is probably a rough guide for leaner cuts of pork.
For meat, I like this book, but it's British.
re: greedygirl
Yes, I think you are right. I don't understand how different cut of meat behave at all. Thanks!
re: greedygirl
I absolutely LOVE the River Cottage Meat Book.
Boudleaux, I would highly recommend picking it up if you have any questions/concerns/fears about cooking meat.
re: alanbarnes
Great advice.
I would add that some need to be clear about whether they are talking about the external temperature (cooking temperature of oven or pot), or the internal temperature of the meat. Low and slow temperatures might be nearly equal (and possibly confusing to cooking newbies), while, on the other end of the spectrum, roasting a small chicken quickly at 450 F oven temperature to get a nice crisp exterior and barely cooked interior of 160 F or, cooking a rare steak with a cool center (120 F) with a 600-800 F grill, would be hard to confuse.
re: C. Hamster
as with most things cooking-related, there's no right and wrong with regard to adding liquid for a braising effect. pork butts are cooked all over the world every day without additional moisture.
the shoulder consists of the butt and the picnic. they are similar, but not the same. i prefer the butt.
as most people have stated, cook the thing the at least 190 degrees. i prefer cooking butts to 205, as they'll fall apart and all of the collagen has ample time to melt. at 190, you'll likely have to slice thing.
re: tommy
I agree - I only use 185F if you let the aftercooking take place, which might raise the temperature another 10F. I too have cooked to 205 with the best results, but those were also less lean. The most important thing is to monitor the actual texture towards the end of cooking, regardless of a final target temp.
re: C. Hamster
i understand what braising is. i'm saying there's no need to braise this cut, or add liquid to what was apparently an uncovered pan.
re: tommy
"as with most things cooking-related, there's no right and wrong with regard to adding liquid for a braising effect. "
Okay. But IMO dry cooking doesn't really get you a "braising effect."
Persoanlly, I think you get best results with an oven-cooked pork butt if you do braise it, but I agree, you don't have to.
re: C. Hamster
I wasn't saying dry cooking = braising, and that should be clear when i said: "i understand what braising is. i'm saying there's no need to braise this cut, or add liquid to what was apparently an uncovered pan.".
I was saying there's no reason to braise this cut. Let's try this: "as with most things cooking-related, there's no right and wrong with regard to adding liquid to cook a butt in order to get a braising effect. pork butts are cooked all over the world every day without additional moisture."
Now, of course, it's easy to make the argument that covering a 7 pound piece of pork will indeed create a braising effect via the liquid that is released from the meat itself, but that's ancillary to my point that there's no reason to braise a pork butt. I cooked two this weekend with nothing but fire (although there was some water in the smoker's pan for a part of the cooking).
re: tommy
OMG! You cooked it exposed, over fire?!? ;)
I love a pork butt stew dish where you cook it covered, but until it's done the only added moisture comes from romaine lettuce leaves and 1/4 cup of lemon juice. Perhaps there's a little coming from the onions and dill.
You finish by adding cream to the juices and cooking it down a bit.
re: tommy
I have an ancient water smoker in which I've cooked three butts so far, and my only problem has been keeping the fire hot enough, since the ashes tend to clog the vents in the fire pan. In spite of this, the meat has always been totally delicious - not as succulent as the braised version, of course, but good in a different kind of way. I've also had a lot of genuine wood-fired barbecue pork shoulder, again of course with only dry heat to cook it, and much of that was meltingly tender as well as fiercely flavorful.
re: Will Owen
Probably been said many times before, butt pork butt roast is one of the best combinations of flavor, fat and meat on the hog that there is.
Then there's ribs....
Bravo, Boudleaux, for providing detailed information as to what exactly you did and what the results were! It can be hard to help people who post things like: "My stew came out bland. What did I do wrong?"
Are you cooking the BB with the fat side up? The side that has a solid fat structure. The heavy fat side will drain fat down that cook through the meat.
Other advice, l do leave uncovered, never never never add water. Let the fat keep it moist. The water is what caused your butt to cook slower.
I have cooked lots of pork, professional and personal. Boston Butts are what I use 90% of the time. Honestly I smoke a lot more than I crock pot or grill. Usely because I am cooking large amounts. I use the oven when I am only do a couple butts. My process is to use a dry rub a lot, rubbing it everywhere! I leave uncovered for the first few hours and if I have too much time to cook I then cover later to store fat in. I do like to elevate out ot the dish, if you leave down in fat it will form a grey wet fatty type of pulled pork, good and juicey but low on flavor. So short: start uncovered, fat side up, 1/2 hour per pound, extreme rub, elevated, then cover and let finish.
re: coachknight
Thanks for the information, coachknight!
"Then I put it in the oven to cook for 25 mins/pound"
Cutting to the chase, this is the problem. 3.76 pounds times 25 min/pound = 94 minutes. That is not long enough for that piece of meat. Please strive to better understand the meaning of the slogan 'low and slow'. This will provide the key to the solution for you.


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"We need to cultivate civic virtues, enhance the observance of public order, upgrade the level of service and strive to bring about a new social environment."
"No company is far preferable to bad, because we are more apt to catch the vices of others than their virtues, as disease is more contagious than health."
"In the beginning, when ray and day have not yet come into existence, there was a kind of radiance that illuminates the universe. That radiance is the light of knowledge and goodness. That radiance will shine brightly even after all the stars in this universe died out."
"It's not always easy to do the right thing...But when you don't, because it's not... Your character will be bound for everyone to see"
"PILLORY, n. A mechanical device for inflicting personal distinction
--prototype of the modern newspaper conducted by persons of austere virtues and blameless lives."
"RIGHTEOUSNESS, n. A sturdy virtue that was once found among the Pantidoodles inhabiting the lower part of the peninsula of Oque. Some feeble attempts were made by returned missionaries to introduce it into several European countries, but it appears to have been imperfectly expounded. An example of this faulty exposition is found in the only extant sermon of the pious Bishop Rowley, a characteristic passage from which is here given:
"Now righteousness consisteth not merely in a holy state of mind, nor yet in performance of religious rites and obedience to the letter of the law. It is not enough that one be pious and just: one must see to it that others also are in the same state; and to this end compulsion is a proper means. Forasmuch as my injustice may work ill to another, so by his injustice may evil be wrought upon still another, the which it is as manifestly my duty to estop as to forestall mine own tort. Wherefore if I would be righteous I am bound to restrain my neighbor, by force if needful, in all those injurious enterprises from which, through a better disposition and by the help of Heaven, I do myself restrain.""


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When youth in India will come to active politics?
Asked by hitler, 31 May '09 12:42 pm
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Answers (9)
Yes...That will be good.Answered by anantharaman, 31 May '09 11:32 pm
Very soon. What with increasing unemployment, no job opportunities any where due to recession and lay offs, youth will make a bee line to Party offices!Answered by QueSera Sera, 31 May '09 12:45 pm
They have already started. look at the list of MPs you will find many young people there like rahul,varu,scindia,sachin pilot, selja kumari and many many moreAnswered by iqbal seth, 31 May '09 12:44 pm
This year. there are so many youth minister this year.Answered by sumit, 31 May '09 12:43 pm
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They are already there very much, only you failed to notice them. Look at the youngsters in the present LokaSabha and also the State legislaturesAnswered by ANA KULANGARA SUJAYA, 31 May '09 12:49 pm
When the old fire brand politicians are thrown away into Indian Ocean.Answered by darna kyon, 31 May '09 12:48 pm
Now also many are in politics, but it is very difficult to get seats from the respective political parties bcoz all selectors belongs to old age category.Answered by bhaskar erram, 31 May '09 12:47 pm
They are on the way. Watch out !Answered by syed ilyas, 31 May '09 12:47 pm
In coming years for sure.Answered by sumati gayki, 31 May '09 12:46 pm


text: I have been researching the subject of medivial pavilions to prepare to design an build one of my own. So far I seem to find details on round pavilions, square pavilions, and rectangular pavilions. But I was thinking of making an octangonal pavilion. So are octagonal pavilions period? Should I build one any way? Would it realy matter? (except to the authenticity police?)I mean it's not that hard to convert an octagonal design into a round design Other questions: I have seen designs that use a center pole and designs that use a frame. Can anyone relate experiences that would indicate that one method is prefered over the other? Of course any other input is apprieciated. Thanks Gordon


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The boardroom fight over the leadership of Occidental Petroleum oxy -7.384186694531522% Occidental Petroleum Corp. U.S.: NYSE USD79.77 -6.36 -7.384186694531522% /Date(1417207783346-0600)/ Volume (Delayed 15m) : 8580032 AFTER HOURS USD79.79 0.02 0.025072082236429736% Volume (Delayed 15m) : 187705 P/E Ratio 11.125523012552302 Market Cap 66787609659.7742 Dividend Yield 3.610379842045882% Rev. per Employee 1900700 More quote details and news » is a high-stakes battle. Not only is the CEO's job in jeopardy, but the direction of the company has come into question. It's possible Occidental could ultimately be headed for a breakup, a move some analysts and investors think could increase the stock price by 30% or more.
Proxy solicitors shortly will recommend whether Occidental's shareholders should extend the terms of the company's 10 directors who are standing for re-election. Typically, this is an unexciting challenge. But in February, the board disclosed that it was seeking a successor to Stephen Chazen, the CEO who's had just 23 months on the job. Occidental (ticker: OXY) set no timetable for the search, and cited succession planning and good governance as the reasons.
Occidental's Executive Chairman Ray Irani (left) and CEO Stephen Chazen are said to be at odds over the company's direction. Joe Pugliese/August
Chazen, Occidental's gruff former CFO, is popular with many large investors who believe he's focused on ways to create more shareholder value and open to new initiatives, including a breakup or spinoffs; the move to replace him is perceived to be engineered by Occidental's previous CEO, Ray Irani, 78, who was forced from his post in 2011 amid activists' complaints about excessive compensation and poor governance. Irani, however, was able to keep the executive chairman's post, though he is slated to step down from the board in 2014. The owner of 8.1 million Occidental shares, Irani reportedly was disturbed by the stock's 18% slump in 2012 after a huge run-up during his tenure. He's also said to remain upset about losing a job he'd held for more than two decades. Details of the dispute were first reported by The Wall Street Journal. The company denies that Irani was involved in the decision to seek Chazen's successor.
In the previous rift, activists at the California State Teachers Retirement System and money manager Relational Investors protested Irani's pay and management. But many board members, long-time colleagues of Irani, held on to their seats, including the lead independent director Aziz Syriani, 71, who joined the board during the Reagan administration.
The result is that the coming annual meeting, scheduled for May 3, has turned into a referendum on keeping Chazen, 66. In an unusual turn, voting against a director is seen as a vote for the CEO and voting for a director is seen as a vote against the CEO. Says Allen Good of Morningstar: "If any of the board directors are voted off, it will be a clear sign to the board that investors support Chazen."
The recommendations of proxy advisors MSCI/Institutional Shareholder Services and Glass-Lewis are important because they're widely followed by index funds, which hold a big chunk of Occidental stock. Several investors at different firms have barraged the proxy solicitors with calls supporting Chazen, says one investor who declined to be named. However, they worry the firms won't recommend voting against a board member without a formal activist campaign or a specific measure on the annual- meeting agenda.
In a letter to the Occidental board dated April 4, Steven Romick, a managing partner at shareholder FPA funds, said his firm would prefer that Chazen "should remain as CEO and be given broader responsibility in managing Oxy's diverse global interests."
The company's shares are widely believed to be worth far more than their recent trading levels, particularly if the company continues to cut costs. Two years ago, in a bid to boost growth, Los Angeles-based Occidental ramped up production in California and the midcontinent portion of the U.S. As a result, capital spending ballooned to $10.2 billion in 2012 from $3.9 billion in 2010. Return on capital fell, multiples compressed, and Occidental stock sank. The shares now trade at 1.6 times book value, versus a median of 2.1 in the past five years. The stock closed Friday at $81.85, down from $115 in 2011.
Chazen moved quickly to try to right the ship. In the fourth quarter, he unveiled a plan to reduce capital spending to $9.6 billion in 2013 and bring costs back down to 2011 levels. Occidental cut its rig count, decreased spending in the midcontinent's Williston Basin in North Dakota, and in oil and gas fields in Texas. Occidental expects $450 million in cost savings in 2013. Says Mark Laskin of Invesco Equity & Income (ACEIX): "If return on capital rises from here, then the stock would have 20% upside. Clearly, improving returns on capital are important."
But there's more that could be done. A breakup, which Irani has long opposed, likely would realize much more value. The Occidental board could give Chazen, a former investment banker, a mandate to do that. He has said he's keen to boost shareholder value. ConocoPhillips cop -6.720316250176479% ConocoPhillips U.S.: NYSE USD66.07 -4.76 -6.720316250176479% /Date(1417207803974-0600)/ Volume (Delayed 15m) : 11493414 AFTER HOURS USD66.41 0.34 0.5146057212047828% Volume (Delayed 15m) : 285703 P/E Ratio 8.704874835309617 Market Cap 87185567484.5818 Dividend Yield 4.419555017405782% Rev. per Employee 2993590 More quote details and news » (COP) and Marathon Oil MRO -11.015384615384615% Marathon Oil Corp. U.S.: NYSE USD28.92 -3.58 -11.015384615384615% /Date(1417206699117-0600)/ Volume (Delayed 15m) : 8326026 AFTER HOURS USD28.92 % Volume (Delayed 15m) : 216576 P/E Ratio 10.303548525010688 Market Cap 21934151611.3281 Dividend Yield 2.904564315352697% Rev. per Employee 3688000 More quote details and news » (MRO) shareholders did well in recent years when the companies separated exploration and production from refining and processing. On Thursday Valero Energy VLO -4.574008637612878% Valero Energy Corp. U.S.: NYSE USD48.61 -2.33 -4.574008637612878% /Date(1417207064296-0600)/ Volume (Delayed 15m) : 6548214 AFTER HOURS USD48.68 0.07 0.1440032915038058% Volume (Delayed 15m) : 186009 P/E Ratio 6.885269121813031 Market Cap 26552219335.4485 Dividend Yield 2.262908866488377% Rev. per Employee 13731800 More quote details and news » (VLO) said it would spin off its retail operations. As flat oil prices hit E&P stocks, activists are pushing for the breakup of Hess HES -9.773598911295311% Hess Corp. U.S.: NYSE USD72.93 -7.9 -9.773598911295311% /Date(1417207278399-0600)/ Volume (Delayed 15m) : 4336007 AFTER HOURS USD73.5 0.57 0.781571369806664% Volume (Delayed 15m) : 92616 P/E Ratio 5.43847874720358 Market Cap 24165664343.8153 Dividend Yield 1.3711778417660772% Rev. per Employee 1983310 More quote details and news » (HES).
THE FOURTH LARGEST E&P company in the U.S., with 3.3 billion barrels of proven reserves, Occidental has an impressive array of assets. They include major oil and gas holdings in the Permian Basin of West Texas, its midcontinent operations, as well as the oil and natural-gas discoveries in California. About 40% of its production is outside the U.S.; its international assets are primarily in the Middle East; it is involved in developing the enormous Shah natural-gas project with Abu Dhabi's state oil company. It also makes chemicals and trades commodities.
By one investor's estimate, excluding its chemicals and so-called midstream energy assets like marketing, pipelines, and transportation, Occidental's E&P operation is valued at just four times cash flow, even as its peers trade at six times. Just spinning out the chemicals and the midstream businesses could unlock some of the value in the E&P assets. "The idea of selling assets and becoming more focused in fewer areas would be the better way to go, since there are other entities so willing to pay for assets," says another investor.
The Bottom Line
The shares of Occidental Petroleum are worth about $105 a share, well above their recent price of $81.85. The parts could be valued as high as $124 a share.
Another option is to sell off Occidental's international operations, which Irani oversees, and where extracting oil and gas has become more dicey with unrest in the Middle East. This unit is widely believed to be worth $25 billion to $35 billion. Potential bidders could include majors like Chevron CVX -5.420901746155851% Chevron Corp. U.S.: NYSE USD108.87 -6.24 -5.420901746155851% /Date(1417207459336-0600)/ Volume (Delayed 15m) : 11479709 AFTER HOURS USD110.1 1.23 1.1297878203361809% Volume (Delayed 15m) : 455857 P/E Ratio 9.952099749529225 Market Cap 217606702060.806 Dividend Yield 3.931294204096629% Rev. per Employee 3157450 More quote details and news » (CVX), Royal Dutch Shell (RDS), and Total tot -6.879812520924004% Total S.A. ADS U.S.: NYSE USD55.63 -4.11 -6.879812520924004% /Date(1417207647952-0600)/ Volume (Delayed 15m) : 2187725 AFTER HOURS USD56 0.37 0.6651087542692792% Volume (Delayed 15m) : 1977 P/E Ratio 10.452051705997295 Market Cap 136255576437.8 Dividend Yield 5.472565162682006% Rev. per Employee 2268940 More quote details and news » (TOT).
Occidental could also spin off its shale assets in the Bakken area, the Permian Basin, and California.
Doug Terreson, analyst at ISI Group, thinks Occidental is worth $105 a share as is, but thinks the breakup value is about 20% higher. He says the E&P operation is worth $38 a share, international $33, the Permian Basin assets $32, the California assets $15, the Abu Dhabi project $4, chemicals $3, its portion of the BridgeTex oil pipeline in Texas $4, and other midstream assets $4. Excluding net debt, that would bring the stock to roughly $125 a share.
Through a spokesman, Anne Sheehan, director of corporate governance at the California State Teachers Retirement System and leader of the charge to unseat Irani in 2010, said, "We would re-engage if necessary and, in fact, have a good relationship with the company." Ralph Whitworth, founder of activist Relational Investors, declined comment.
Occidental declined to make Irani or Chazen available for an interview. Instead, it furnished Barron's with a statement from lead independent director Syriani. He said Irani has not attended or played any role in these board meetings to choose Chazen's successor. "Any suggestion otherwise, or insinuation that Dr. Irani is guiding the process, is completely and flatly wrong." Irani, he said, would retire from the company and board at the end of 2014. "At no time has the board discussed a role for Dr. Irani beyond 2014, nor has Dr. Irani approached the board to have his tenure extended or to discuss having any role with the company beyond 2014." He did not address any of the other speculation, which is likely to grow in the coming weeks.
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Find a cuboid (with edges of integer values) that has a surface
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In the game of Noughts and Crosses there are 8 distinct winning
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What is the shape of wrapping paper that you would need to completely wrap this model?
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Slide the pieces to move Khun Phaen past all the guards into the position on the right from which he can escape to freedom.
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Decide which of these diagrams are traversable.
Euler discussed whether or not it was possible to stroll around Koenigsberg crossing each of its seven bridges exactly once. Experiment with different numbers of islands and bridges.
On the graph there are 28 marked points. These points all mark the
vertices (corners) of eight hidden squares. Can you find the eight
hidden squares?
An irregular tetrahedron is composed of four different triangles.
Can such a tetrahedron be constructed where the side lengths are 4,
5, 6, 7, 8 and 9 units of length?
A game for 2 players. Can be played online. One player has 1 red
counter, the other has 4 blue. The red counter needs to reach the
other side, and the blue needs to trap the red.
In a three-dimensional version of noughts and crosses, how many winning lines can you make?
Square numbers can be represented as the sum of consecutive odd
numbers. What is the sum of 1 + 3 + ..... + 149 + 151 + 153?
Is it possible to rearrange the numbers 1,2......12 around a clock
face in such a way that every two numbers in adjacent positions
differ by any of 3, 4 or 5 hours?
What would be the smallest number of moves needed to move a Knight
from a chess set from one corner to the opposite corner of a 99 by
99 square board?
A 2 by 3 rectangle contains 8 squares and a 3 by 4 rectangle
contains 20 squares. What size rectangle(s) contain(s) exactly 100
squares? Can you find them all?
A cylindrical helix is just a spiral on a cylinder, like an ordinary spring or the thread on a bolt. If I turn a left-handed helix over (top to bottom) does it become a right handed helix?
How many different symmetrical shapes can you make by shading triangles or squares?
Can you mentally fit the 7 SOMA pieces together to make a cube? Can
you do it in more than one way?
Can you cross each of the seven bridges that join the north and south of the river to the two islands, once and once only, without retracing your steps?
If you have only 40 metres of fencing available, what is the maximum area of land you can fence off?
You have 27 small cubes, 3 each of nine colours. Use the small cubes to make a 3 by 3 by 3 cube so that each face of the bigger cube contains one of every colour.
A cyclist and a runner start off simultaneously around a race track each going at a constant speed. The cyclist goes all the way around and then catches up with the runner. He then instantly turns. . . .
Imagine an infinitely large sheet of square dotty paper on which you can draw triangles of any size you wish (providing each vertex is on a dot). What areas is it/is it not possible to draw?
A tilted square is a square with no horizontal sides. Can you
devise a general instruction for the construction of a square when
you are given just one of its sides?
A spider is sitting in the middle of one of the smallest walls in a
room and a fly is resting beside the window. What is the shortest
distance the spider would have to crawl to catch the fly?
Bilbo goes on an adventure, before arriving back home. Using the
information given about his journey, can you work out where Bilbo
The whole set of tiles is used to make a square. This has a green and blue border. There are no green or blue tiles anywhere in the square except on this border. How many tiles are there in the set?
The triangle OMN has vertices on the axes with whole number co-ordinates. How many points with whole number coordinates are there on the hypotenuse MN?


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This historic congregation is committed to worshiping God, nurturing God's people, and serving in our community and beyond. We're serious about the Lord's work, but we have fun doing it. Come and see!
Whether you're a disciplined follower of Jesus Christ or just seeking new ways to grow spiritually, we'd be honored to share the journey with you. Together, we can help each other take the next step. We invite you to be our guest as we explore and embrace God's call to mission and ministry.
As you visit this site, you'll get a taste of who we are. More important, we hope you'll get a taste of whose we are. We're confident that God is already at work in your life, and we pray that God's love will shine through you wherever you go.
Pastor David
Advent begins Sunday, November 30. Join us throughout the season for special events and joyful worship services. Click here for details.
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Howard Zinn (August 24, 1922-January 27, 2010) was a historian, playwright, and activist.
Howard Zinn was a historian, playwright, and activist. His life's work focused on a wide range of issues including race, class, war, and history, and touched the lives of many people.
In addition to writing books, Zinn wrote articles and participated in numerous interviews. Many of these are available here in print and video.
Zinn was the author of many books, including A People's History of the United States, SNCC: The New Abolitionists, and the play Marx in Soho.
For Veterans Day, we highlight this article, "Dissent at the War Memorial," written by Howard Zinn in 2004. Asked to speak on a panel called, "War Stories," Zinn said, "I don't want to honor military heroism–that conceals too much death and suffering. I want to honor those who all these years have opposed the horror of war." This is followed by additional resources for learning and teaching about war. Continue reading.
The 10th anniversary edition of Voices of a People's History of the United States will be published this fall. This edition will feature new voices including whistleblower Chelsea Manning; Naomi Klein, speaking from the Occupy Wall Street encampment in Liberty Square; a member of Dream Defenders, a youth organization that confronts… Continue reading.
Listen to and view audio and video clips of Howard Zinn.
Learn more about the performance, film, and education projects Howard Zinn played a role in.


text: Gallery: 25 years of Toshiba laptops From the dinosaurs of yesteryear to the very latest Android-based Cloud Companion Elias Plastiras (PC World) 0 - - - - print email prev next Loading... 1994: Toshiba T4900CT This laptop marked the introduction of the Pentium CPU and helped usher in the era of real fast computing! The 4900CT even has a moderately sleeker design than its predecessors. Prev Next 17/44 Comments on this image There are currently no comments for this image. Post new comment Comment Name Email (This will be kept private) Users posting comments agree to the Good Gear Guide comments policy. Login or register to link comments to your user profile, or you may also post a comment without being logged in. Close Gallery: 25 years of Toshiba laptops 44 images


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Great Christmas Gifts for Your Husband
Our sanity-saving perfect-present roundup for the toughest person on your list: your husband. More great husband gift ideas.
50 Cool Gifts | Unique Gift Ideas | Gifts for Kids
7. The Art of Shaving Shaving Soap
Quality shaving soap for him means no more stubble burns for you.
$45, theartofshaving.com.
$45, theartofshaving.com.
Greg Marino


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Microsoft Announces TypeScript 1.1 CTP Bringing Improved Performance
Microsoft has announced the immediate availability of TypeScript 1.1 Community Technical Preview (CTP). The new release is available for Visual Studio "14" CTP4, Visual Studio 2013, and npm, as well as a source release.
FathomDB Brings Real Time Data to Meteor
Matt DeBergalis has announced Meteor's acquisition of FathomDB, the database-as-a-service platform. FathomDB's creator, Justin Santa Barbara, joins the Meteor core team, and DeBergalis says FathomDB tackles many of the same challenges that the team are solving in Meteor around the notion of a realtime database as a service.
Ceylon 1.1: OSGi, Vert.x, Dynamic Interfaces, Use-site Variance, Promises
Ceylon 1.1 comes with dynamic interfaces, use-site variance, OSGi and Vert.x deployment, ceylon.promise module, IDE enhancements, compiler performance improvements and others.
SweetAlert Provides Alternate Way to Alert Users
SweetAlert is a new modal dialog box library for JavaScript with a focus on style but without any external dependencies. The developer behind it, Tristan Edwards, created it as a way to ease the pain web designers experience when dealing with error messages.
Major Update to Firebase Brings Rich Authentication Tokens
Firebase has this week announced major updates to its user authentication, including automatic session persistence, and rich authentication tokens for use in Security Rules.
RubyMotion Releases Android Public Beta
RubyMotion recently announced that its Android Support had entered public beta, which should allow early adopters to get started now developing for the Android platform. RubyMotion is a terminal based toolchain used to create native iOS, Mac, and now with this beta version, Android applications, using the popular Ruby language and tools.
Emerging Languages: A Look at The Last Five Years
In a recent article, Alex Payne, organizer of the Emerging Languages Camp, provides insight on how the language landscape has changed in the last five years and how it might change in future. InfoQ has talked with him.
Stack Overflow Adds Live JavaScript to Answers
New Google APIs Client Libraries for Dart
Dart Engineer Søren Gjesse, has this week announced to the community new packages for accessing Google APIs. Gjesse says the API generator has been built to create Dart client libraries enabling access to Google services, including YouTube, Analytics, Google+, and Drive from Dart. However, not everyone in the Dart community is on board with the one package approach.
An Interview with Jason DiBianco of Linq 4 Javascript
There are a few attempts at building a LINQ implementations for JavaScript. Today we choose to present Linq 4 Javascript by Jason DiBianco because it is based on lazy evaluation, an important design concept for LINQ. The fact that it includes TypeScript bindings is also a nice touch.
NPM Reaches 2.0, Adds Private Node.js Module Management and More
Node.js standard package manager, npm, has reached version 2.0. Among npm's new features, scoped packages promise to make it easier to manage private Node.js modules, just as if they were part of the public repository. The new version also marks the introduction of a new release process and offers improved reliability.
Intern 2.1 Brings New HTML and JUnit reporters
Sitepen has released version 2.1 of Intern, its next generation JavaScript testing stack. Intern brings with it new HTML and JUnit reporters, grep and skip functions, and improved performance.
PureScript: A Haskell-like Language that Compiles to JavaScript
PureScript is a strongly, statically typed language which compiles to JavaScript. It is written in and inspired by Haskell and aims at "allowing to write very expressive code which is still clear and readable" when translated into JavaScript. Furthermore, says PureScript creator Phil Freeman, PureScript provides interoperability with other languages which target JavaScript.
AngularJS 1.3 Improves HTML Forms
The upcoming AngularJS 1.3 release arrives with a heavy focus on improved form data manipulation. While this version solves some real-life pain points, for some developers, it may not be an automatic upgrade.
Microsoft WinJS 3.0 Now Supports Multiple Platforms