text:
Stable graft polymer dispersions are prepared employing in situ free-radical polymerization of ethylenically unsaturated monomer or monomers in polyol in the presence of an alkylene oxide adduct of a styrene-allyl alcohol copolymer stabilizer.
1. In a process for the preparation of a graft copolymer dispersion in a polyol prepared by the in situ polymerization, in the presence of a free-radical initiator, of an ethylenically unsaturated monomer or mixture of monomers in a polyol, the improvement comprises conducting said polymerization in the presence of an effective amount of a preformed polymeric stabilizer wherein said stabilizer consists of an alkylene oxide adduct of a copolymer of styreneallyl alcohol having an equivalent weight of 220 to 8000.
2. The process of claim 1 wherein the monomer is selected from the group consisting of acrylonitrile, styrene, methyl methacrylate and mixtures thereof.
3. The process of claim 1 wherein the monomer is acrylonitrile.
4. The process of claim 1 wherein the monomer is styrene.
5. The process of claim 1 wherein the monomer is methyl methacrylate.
6. The process of claim 1 wherein the free radical initiator is azobis(isobutyronitrile).
7. The process of claim 1 wherein the free radical initiator is 2-t-butylazo-2-cyano-4-methylpentane.
8. The process of claim 1 wherein said copolymer contains from 15 weight percent to 85 weight percent styrene and has an equivalent weight range of 58 to 4000.
9. The process of claim 1 wherein the alkylene oxide is selected from the group consisting of ethylene oxide, propylene oxide and butylene oxide.
10. The process of claim 1 wherein the concentration of ethylenically unsaturated monomer is from one to 50 weight percent based on the total weight of the product.
11. The process of claim 1 wherein the stabilizer is employed in a 10:1 to 1:1 monomer:stabilizer ratio.
1. Field of the Invention
The present invention relates to stable graft polymer dispersions of low viscosity at temperatures below 100� C. More particularly, the invention relates to graft copolymer dispersions prepared by the improved process of in situ free radical polymerization of ethylenically unsaturated monomer or monomers in polyol in the presence of an effective amount of a preformed polymeric stabilizer.
2. Prior Art
The prior art, as evidenced by U.S. Pat. Nos. 3,652,659; 3,875,258; 3,950,317; and U.S. Pat. No. Re. 28,715 and No. Re. 29,014, teaches the preparation of graft copolymer dispersions which are useful in the preparation of polyurethanes by the free radical polymerization of ethylenically unsaturated monomers in the presence of polyols. These patents disclose various methods of preparing graft polymer dispersions. The prior art is silent regarding the desirability of using a preformed polymeric stabilizer based on alkoxylated styrene-allyl alcohol polymers during the addition of ethylenically unsaturated monomer or monomers.
It has been discovered that stable graft polymer dispersions of low viscosity can be prepared at temperatures below 100� C. employing preformed polymeric stabilizers. The preformed polymeric stabilizer is an alkylene oxide adduct of a copolymer of styrene-allyl alcohol.
In accordance with the improved process for the preparation of stable graft copolymer dispersions prepared by the in situ free radical polymerization of an ethylenically unsaturated monomer or mixture of said monomers and a polyol, the improvement comprises conducting said polymerization in the presence of an effective amount of a preformed polymeric stabilizer.
The polymeric stabilizer is an alkylene oxide adduct of a copolymer of styrene-allyl alcohol. The copolymer contains from about 15 weight percent to about 85 weight percent styrene, and has an equivalent weight of 58 to 4000. The alkoxylated copolymer employed as the stabilizer has an equivalent weight of 220 to 8000 and a viscosity of 2000-4000 cps at 25� C. As is well known to those skilled in the art, these copolymers may be prepared with or in the absence of, polymerization initiators. The copolymer is then reacted with alkylene oxides. The alkylene oxides which may be employed include ethylene oxide, propylene oxide, butylene oxide and mixtures thereof.
The stabilizers of the instant invention were prepared by the following general procedure:
Five parts of toluene and 5 parts of styrene-allyl alcohol copolymer having an equivalent weight of 300 and a hydroxyl content of 5.7 percent were charged to a reaction flask equipped with a stirrer, thermometer, and water-cooled condenser. Upon heating the mixture to 100� C., 44 parts of 45 percent KOH were added and water was azeotroped off. To the reaction was added 2340 parts of propylene oxide maintaining the temperature of the reaction between 90�-100� C. After addition of the propylene oxide was completed, the reaction mixture was refluxed for 4 to 5 hours. The product was then treated with adsorbent to remove the KoH and stripped for 1 hour at 105� C. at less than 10 millimeters Hg pressure.
The ratio of the preformed polymeric stabilizer which is employed may vary from 10:1 to 1:1 monomer:stabilizer. The polymerization of ethylenically unsaturated monomer or monomers may be carried out at a temperature between 25� C. and 170� C., preferably between 80� C. to 100� C. The preformed polymeric stabilizer is incorporated in the polyol that is initially added to the reaction, upon which the monomer and catalyst are added to the reaction vessel. This polyol may or may not contain unsaturation within the molecule. Preferably, however, this polyol contains within it at least 0.3 mole of unsaturation per mole of polyol.
The advantages of employing the process of the instant invention are that the finely divided solid polymers may be prepared at low temperatures, that is, at about 80� C., and that only about one-half of the free radical initiator normally required is effective.
The polyols which may be employed in the present invention are well known in the art. Both conventional polyols essentially free from ethylenic unsaturation, such as those described in U.S. Pat. No. Re. 28,715 and unsaturated polyols such as those described in U.S. Pat. No. 3,652,659 and U.S. Pat. No. Re. 29,014, may be employed in the invention.
Representative polyols essentially free from ethylenic unsaturation which may be employed in the present invention are well known in the art. They are often prepared by the catalytic condensation of an alkylene oxide or mixture of alkylene oxides either simultaneously or sequentially with an organic compound having at least two active hydrogen atoms such as evidenced by U.S. Pat. Nos. 1,922,459; 3,190,927, and 3,346,557.
Representative polyols include polyhydroxyl-containing polyesters, polyalkylene polyether polyols, polyhydroxy-terminated polyurethane polymers, polyhydroxyl-containing phosphorus compounds, and alkylene oxide adducts of polyhydric polythioesters, polyacetals, aliphatic polyols and thiols, ammonia, and amines including aromatic, aliphatic, and heterocyclic amines, as well as mixtures thereof. Alkylene oxide adducts of compounds which contain two or more different groups within the above-defined classes may also be used such as amino alcohols which contain an amino group and a hydroxyl group. Also, alkylene oxide adducts of compounds which contain one --SH group and one --OH group as well as those which contain an amino group and a --SH group may be used. Generally, the equivalent weight of the polyols will vary from 100 to 10,000, preferably from 1000 to 3000.
Any suitable hydroxy-terminated polyester may be used such as are obtained, for example, from polycarboxylic acids and polyhydric alcohols. Any suitable polycarboxylic acid may be used such as oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, pimelic acid, suberic acid, azelaic acid, sebacic acid, brassylic acid, thapsic acid, maleic acid, fumaric acid, glutaconic acid, alpha-hydromuconic acid, beta-hydromuconic acid, alpha-butyl-alpha-ethyl-glutaric acid, alpha,beta-diethylsuccinic acid, isophthalic acid, terephthalic acid, hemimellitic acid, and 1,4-cyclohexanedicarboxylic acid. Any suitable polyhydric alcohol, including both aliphatic and aromatic, may be used such as ethylene glycol, propylene glycol, trimethylene glycol, 1,2-butanediol, 1,3-butanediol, 1,4-butanediol, 1,2-pentanediol, 1,4-pentanediol, 1,5-pentanediol, 1,6-hexanediol, 1,7-heptanediol, glyercol, 1,1,1-trimethylolpropane, 1,1,1-trimethylolethane, 1,2,6-hexanetriol, alpha-methyl glucoside, pentaerythritol, and sorbitol. Also included within the term "polyhydric alcohol" are compounds derived from phenol such as 2,2'-bis(4,4'-hydroxyphenyl)propane, commonly known as Bisphenol A.
Any suitable polyalkylene polyether polyol may be used such as the polymerization product of an alkylene oxide or of an alkylene oxide with a polyhydric alcohol. Any suitable polyhydric alcohol may be used such as those disclosed above for use in the preparation of the hydroxy-terminated polyesters. Any suitable alkylene oxide may be used such as ethylene oxide, propylene oxide, butylene oxide, amylene oxide, and mixtures of these oxides. The polyalkylene polyether polyols may be prepared from other starting materials such as tetrahydrofuran and alkylene oxide-tetrahydrofuran mixtures; epihalohydrins such as epichlorohydrin; as well as aralkylene oxides such as styrene oxide. The polyalkylene polyether polyols may have either primary or secondary hydroxyl groups. Included among the polyether polyols are polyoxyethylene glycol, polyoxypropylene glycol, polyoxybutylene glycol, polytetramethylene glycol, block copolymers, for example, combinations of polyoxypropylene and polyoxyethylene glycols, poly-1,2-oxybutylene and polyoxyethylene glycols, poly-1,4-oxybutylene and polyoxyethylene glycols, and random copolymer glycols prepared from blends of sequential addition of two or more alkylene oxides. The polyalkylene polyether polyols may be prepared by any known process such as, for example, the process disclosed by Wurtz in 1859 and Encyclopedia of Chemical Technology, Vol. 7, pp. 257-262, published by Interscience Publishers, Inc. (1951) or in U.S. Pat. No. 1,922,459. Polyethers which are preferred include the alkylene oxide addition products of trimethylolpropane, glycerine, pentaerythritol, sucrose, sorbitol, propylene glycol, and 2,2'-(4,4'-hydroxyphenyl)propane and blends thereof having equivalent weights of from 100 to 5000.
Suitable polyhydric polythioethers which may be condensed with alkylene oxides include the condensation product of thiodiglycol or the reaction product of a dihydric alcohol such as is disclosed above for the preparation of the hydroxyl-containing polyesters with any other suitable thioether glycol.
The hydroxyl-containing polyester may also be a polyester amide such as is obtained by including some amine or amino alcohol in the reactants for the preparation of the polyesters. Thus, polyester amides may be obtained by condensing an amino alcohol such as ethanolamine with the polycarboxylic acids set forth above or they may be made using the same components that make up the hydroxyl-containing polyester with only a portion of the components being a diamine such as ethylene diamine.
Polyhydroxyl-containing phosphorus compounds which may be used include those compounds disclosed in U.S. Pat. No. 3,639,542. Preferred polyhydroxyl-containing phosphorus compounds are prepared from alkylene oxides and acids of phosphorus having a P2 O5 equivalency of from about 72 percent to about 95 percent.
Suitable polyacetals which may be condensed with alkylene oxides include the reaction product of formaldehyde or other suitable aldehyde with a dihydric alcohol or an alkylene oxide such as those disclosed above.
Suitable aliphatic thiols which may be condensed with alkylene oxides include alkanethiols containing at least two --SH groups such as 1,2-ethanedithiol, 1,2-propanedithiol, 1,3-propanedithiol, and 1,6-hexanedithiol; alkenethiols such as 2-butene-1,4-dithiol; and alkynethiols such as 3-hexyne-1,6-dithiol.
Suitable amines which may be condensed with alkylene oxides include aromatic amines such as aniline, o-chloroaniline, p-aminoaniline, 1,5-diaminonaphthalene, methylene dianiline, the condensation products of aniline and formaldehyde, and 2,4-diaminotoluene; aliphatic amines such as methylamine, triisopropanolamine, ethylenediamine, 1,3-diaminopropane, 1,3-diaminobutane, and 1,4-diaminobutane.
The unsaturated polyols which may be employed in the present invention may be prepared by the reaction of any conventional polyol such as those described above with an organic compound having both ethylenic unsaturation and a hydroxyl, carboxyl, anhydride, isocyanate or epoxy group or they may be prepared by employing an organic compound having both ethylenic unsaturation and a hydroxyl, carboxyl, anhydride, or epoxy group as a reactant in the preparation of the conventional polyol. Representative of such organic compounds include unsaturated mono- and polycarboxylic acids and anhydrides such as maleic acid and anhydride, fumaric acid, crotonic acid and anhydride, propenyl succinic anhydride, and halogenated maleic acids and anhydrides, unsaturated polyhydric alcohols such as 2-butene-1,4-diol, glycerol allyl ether, trimethylolpropane allyl ether, pentaerythritol allyl ether, pentaerythritol vinyl ether, pentaerythritol diallyl ether, and 1-butene-3,4-diol, unsaturated epoxides such as 1-vinylcyclohexene-3,4-epoxide, butadiene monoxide, vinyl glycidyl ether(1-vinyloxy-2,3-epoxy propane), glycidyl methacrylate and 3-allyloxypropylene oxide (allyl glycidyl ether). If a polycarboxylic acid or anhydride is employed to incorporate unsaturation into the polyols, it is preferable to react the unsaturated polyol with an alkylene oxide, preferably ethylene or propylene oxide, to replace the carboxyl groups with hydroxyl groups prior to employment in the present invention. The amount of alkylene oxide employed is such to reduce the acid number of the unsaturated polyol to about one or less.
To prepare the unsaturated polyols for use in the present invention, from about 0.05 mole to about 3.0 moles, preferably from 0.30 mole to 1.50 moles, of said organic compound per mole of polyol is employed. The preparation of the unsaturated polyols employed in the present invention follows conventional prior art procedures such as disclosed in U.S. Pat. No. 3,275,606 and U.S. Pat. No. 3,280,077. Generally, this requires a reaction at a temperature between 0� C. and 130� C. Both acidic catalysts, such as Lewis acid catalysts and basic catalysts such as alkali metal hydroxides, may be used. In addition, a noncatalyzed reaction may be used employing temperatures between 50� C. and 200� C.
As mentioned above, the graft copolymer dispersions of the invention are prepared by the in situ polymerization, in the above-described polyols and a small amount of a preformed graft polymer dispersion, of an ethylenically unsaturated monomer or a mixture of ethylenically unsaturated monomers. Representative ethylenically unsaturated monomers which may be employed in the present invention include butadiene, isoprene, 1,4-pentadiene, 1,5-hexadiene, 1,7-octadiene, styrene, alpha-methylstyrene, methylstyrene, 2,4-dimethylstyrene, ethylstyrene, isopropylstyrene, butylstyrene, phenylstyrene, cyclohexylstyrene, benzylstyrene, and the like; substituted styrenes such as chlorostyrene, 2,5-dichlorostyrene, bromostyrene, fluorostyrene, trifluoromethylstyrene, iodostyrene, cyanostyrene, nitrostyrene, N,N-dimethylaminostyrene, acetoxylstyrene, methyl-4-vinylbenzoate, phenoxystyrene, p-vinyldiphenyl sulfide, p-vinylphenyl oxide, and the like; the acrylic and substituted acrylic monomers such as acrylonitrile, acrylic acid, methacrylic acid, methylacrylate, 2-hydroxyethyl acrylate, 2-hydroxyethyl methacrylate, methyl methacrylate, cyclohexyl methacrylate, benzyl methacrylate, isopropyl methacrylate, octyl methacrylate, methacrylonitrile, methyl alpha-chloroacrylate, ethyl alpha-ethoxyacrylate, methyl alpha-acetaminoacrylate, butyl acrylate, 2-ethylhexyl acrylate, phenyl acrylate, phenyl methacrylate, alpha-chloroacrylonitrile, N,N-dimethylacrylamide, N,N-dibenzylacrylamide, N-butylacrylamide, methacrylyl formamide, and the like; the vinyl esters, vinyl ethers, vinyl ketones, etc., such as vinyl acetate, vinyl chloroacetate, vinyl alcohol, vinyl butyrate, isopropenyl acetate, vinyl formate, vinyl acrylate, vinyl methacrylate, vinyl methoxyacetate, vinyl benzoate, vinyl iodide, vinyltoluene, vinylnaphthalene, vinyl bromide, vinyl fluoride, vinylidene bromide, 1-chloro-1-fluoroethylene, vinylidene fluoride, vinyl methyl ether, vinyl ethyl ether, vinyl propyl ethers, vinyl butyl ethers, vinyl 2-ethylhexyl ether, vinyl phenyl ether, vinyl 2-methoxyethyl ether, methoxybutadiene, vinyl 2-butoxyethyl ether, 3,4-dihydro-1,2-pyran, 2-butoxy-2'-vinyloxy diethyl ether, vinyl 2-ethylmercaptoethyl ether, vinyl methyl ketone, vinyl ethyl ketone, vinyl phosphonates such as bis(beta-chloroethyl) vinyl-phosphonate, vinyl phenyl ketone, vinyl ethyl sulfide, vinyl ethyl sulfone, N-methyl-N-vinyl acetamide, N-vinyl-pyrrolidone, vinyl imidazole, divinyl sulfide, divinyl sulfoxide, divinyl sulfone, sodium vinylsulfonate, methyl vinylsulfonate, N-vinyl pyrrole, and the like; dimethyl fumarate, dimethyl maleate, maleic acid, crotonic acid, fumaric acid, itaconic acid monomethyl itaconate, t-butylaminoethyl methacrylate, dimethylaminoethyl methacrylate, glycidyl acrylate, allyl alcohol, glycol monoesters of itaconic acid, dichlorobutadiene, vinyl pyridine, and the like. Any of the known polymerizable monomers can be used and the compounds listed above are illustrative and not restrictive of the monomers suitable for use in this invention. Preferably, the monomer is selected from the group consisting of acrylonitrile, styrene and mixtures thereof.
The amount of ethylenically unsaturated monomer employed in the polymerization reaction is generally from one percent to 50 percent, preferably from 15 percent to 40 percent, based on the total weight of the product.
Illustrative initiators which may be employed are the well-known free radical types of vinyl polymerization initiators, for example, the peroxides, persulfates, perborates, percarbonates, azo compounds, etc., including hydrogen peroxide, dibenzoyl peroxide, acetyl peroxide, benzoyl hydroperoxide, t-butyl hydroperoxide, di-t-butyl peroxide, lauroyl peroxide, butyryl peroxide, diisopropylbenzene hydroperoxide, cumene hydroperoxide, paramenthane hydroperoxide, diacetyl peroxide, di-alpha-cumyl peroxide, dipropyl peroxide, diisopropyl peroxide, isopropyl-t-butyl peroxide, butyl-t-butyl peroxide, dilauroyl peroxide, difuroyl peroxide, bis(triphenylmethyl)peroxide, bis(p-methoxybenzoyl)peroxide, p-monomethoxybenzoyl peroxide, rubene peroxide, ascaridol, t-butyl peroxybenzoate, diethyl peroxyterephthalate, propyl hydroperoxide, isopropyl hydroperoxide, n-butyl hydroperoxide, t-butyl hydroperoxide, cyclohexyl hydroperoxide, trans-decalin hydroperoxide, alpha-methylbenzyl hydroperoxide, alpha-methyl-alpha-ethyl benzyl hydroperoxide, tetralin hydroperoxide, triphenylmethyl hydroperoxide, diphenylmethyl hydroperoxide, alpha-alpha'-azo-2-methyl butyronitrile, alpha,alpha'-azo-2-methyl heptonitrile, 1,1'-azo-1-cyclohexane carbonitrile, dimethyl alpha,alpha'-azoisobutyrate, 4,4'-azo-4-cyanopentanoic acid, azobis-(isobutyronitrile), 1-t-amylazo-1-cyanocyclohexane, persuccinic acid, diisopropyl peroxy dicarbonate, 2-t-butylazo-2-cyano-4-methylpentane and the like; a mixture of catalysts may also be used. Azobis(isobutyronitrile) and 2-t-butylazo-2-cyano-4-methylpentane are the preferred catalysts. Generally, from about 0.5 percent to about 10 percent, preferably from about 1 percent to about 4 percent, by weight of catalyst based on the weight of the monomer will be employed in the process of the invention.
If desired, a chain transfer agent such as 1-dodecanethiol may be employed. Under some conditions, it may be desirable to add a relatively inert solvent to the polymerization mixture. To be useful in the present invention, the solvent employed preferably has a boiling point of from 20� C. to 250� C. at ambient pressure. Representative organic solvents which may be employed in the preparation of the graft copolymer dispersions include aliphatic, alicyclic and aromatic hydrocarbons, alcohols, esters, ketones, amides, amines, ethers, nitriles, sulfoxides and the corresponding nitro- and halo-substituted derivatives thereof. These include, pentane, hexane, heptane, nonane, undecane, dodecane, petroleum ether, methanol, ethanol, isopropanol, butanol, benzyl alcohol, acetone, proponane, methylethylketone, ethylbutylketone, acetophenone, benzyl, naphthalene, toluene, 1,2,4-trimethylbenzene, ethylacetate, isopropylacetate, butylacetate, carbon tetrachloride, chloroform, chlorobenzene, trichloroethylene, 1,1,1-trichloro-2,2,2-trifluoroethane, trifluorochloromethane, dimethylformamide, dimethylsulfoxide, tetrahydrofuran, bis(2-methoxyethylether), benzonitrile, 2-nitropropane, nitrobenzene and acetonitrile. Mixtures of the above solvents may also be employed. The particular solvent employed is not critical to the process of the invention. The preferred solvents are the aliphatic alcohols having from one to four carbon atoms such as methanol, ethanol, propanol, isopropanol and the various butanols.
The polyurethane foams of the present invention are generally prepared by the reaction of the graft copolymer dispersion prepared in accordance with the process of the instant invention, with an organic polyisocyanate in the presence of a blowing agent and optionally in the presence of additional polyhydroxyl-containing components, chain-extending agents, catalysts, surface-active agents, stabilizers, dyes, fillers and pigments. Suitable processes for the preparation of cellular polyurethane plastics are disclosed in U.S. Pat. No. Re. 24,514 together with suitable machinery to be used in conjunction therewith. When water is added as the blowing agent, corresponding quantities of excess isocyanate to react with the water and produce carbon dioxide may be used. It is also possible to proceed with the preparation of the polyurethane plastics by a prepolymer technique wherein an excess of organic polyisocyanate is reacted in a first step with the polyol of the present invention to prepare a prepolymer having free isocyanate groups which is then reacted in a second step with water to prepare a foam. Alternately, the components may be reacted in a single working step commonly known as the "one-shot" technique of preparing polyurethanes. Furthermore, instead of water, low boiling hydrocarbons such as pentane, hexane, heptane, pentene, and heptene; azo compounds such as azohexahydrobenzodinitrile; halogenated hydrocarbons such as dichlorodifluoromethane, trichlorofluoromethane, dichlorodifluoroethane, vinylidene chloride, and methylene chloride may be used as blowing agents.
Organic polyisocyanates which may be employed include aromatic, aliphatic, and cycloaliphatic polyisocyanates and combinations thereof. Representative of these types are the diisocyanates such as m-phenylene diisocyanate, tolylene-2,4-diisocyanate, tolylene-2,6-diisocyanate, mixtures of 2,4- and 2,6-tolylene diisocyanate, hexamethylene-1,6-diisocyanate, tetramethylene-1,4-diisocyanate, cyclohexane-1,4-diisocyanate, hexahydrotolylene diisocyanate (and isomers), naphthylene-1,5-diisocyanate, 1-methoxyphenyl-2,4-diisocyanate, diphenylmethane-4,4'-diisocyanate, 4,4'-biphenylene diisocyanate, 3,3'-dimethoxy-4,4'-biphenyl diisocyanate, 3,3'-dimethyl-4,4'-biphenyl diisocyanate and 3,3'-dimethyldiphenylmethane-4,4'-diisocyanate; the triisocyanates such as 4,4',4"-triphenylmethane triisocyanate, polymethylene polyphenylisocyanate and tolylene 2,4,6-triisocyanate; and the tetraisocyanates such as 4,4'-dimethyldiphenylmethane-2,2'-5,5'-tetraisocyanate. Especially useful due to their availability and properties are tolylene diisocyanate, diphenylmethane-4,4'-diisocyanate and polymethylene polyphenylisocyanate.
Crude polyisocyanate may also be used in the compositions of the present invention, such as crude toluene diisocyanate obtained by the phosgenation of a mixture of toluene diamines or crude diphenylmethane isocyanate obtained by the phosgenation of crude diphenylmethyl diamine. The preferred unreacted or crude isocyanates are disclosed in U.S. Pat. No. 3,215,652.
As mentioned above, the graft polyols may be employed along with another polyhydroxyl-containing component commonly employed in the art. Any of the polyhydroxyl-containing components which are described above for use in the preparation of the graft polyols may be employed in the preparation of the polyurethane foams useful in the present invention.
Chain-extending agents which may be employed in the preparation of he polyurethane foams include those compounds having at least two functional groups bearing active hydrogen atoms such as water, hydrazine, primary and secondary diamines, amino alcohols, amino acids, hydroxy acids, glycols, or mixtures thereof. A preferred group of chain-extending agents includes water and primary and secondary diamines which react more readily with the prepolymer than does water such as phenylene diamine, 1,4-cyclohexane-bis(methylamine), ethylene diamine, diethylene triamine, N-(2-hydroxypropyl)ethylene diamine, N,N'-di(2-hydroxypropyl)ethylene diamine, piperazine, 2-methylpiperazine, and morpholine.
Any suitable catalyst may be used including tertiary amines such as, for example, triethylene diamine, N-methyl morpholine, N-ethyl morpholine, diethyl ethanolamine, N-cocomorpholine, 1-methyl-4-dimethylamino ethyl piperazine, 3-methoxy-N-dimethyl propylamine, N-dimethyl-N'-methyl isopropyl propylenediamine, N,N'-diethyl-3-diethyl amino propylamine, dimethyl benzylamine, and the like. Other suitable catalysts are, for example, tin compounds such as stannous chloride, tin salts of carboxylic acids, such as dibutyltin di-2-ethyl hexoate, tin alcoholates such as stannous octoate, as well as other organo metallic compounds such as are disclosed in U.S. Pat. No. 2,846,408.
A surface-active agent is generally necessary for production of high grade polyurethane foam according to the present invention, since in the absence of same, the foams collapse or contain very large uneven cells. Numerous surfactants have been found satisfactory. Nonionic surfactants are preferred. Of these, the nonionic surface-active agents prepared by the sequential addition of propylene oxide and then ethylene oxide to propylene glycol and the solid or liquid organosilicones have been found particularly desirable. Other surface-active agents which are operative, although not preferred, include polyethylene glycol ethers of long chain alcohols, tertiary amine or alkylolamine salts of long chain alkyl acid sulfate esters, alkyl sulfonic esters, and alkyl arylsulfonic acids.
The following examples illustrate the nature of the invention. All parts are by weight unless otherwise stated. In the examples, the physical properties of the polyurethane foam were determined by the following ASTM tests:
Tensile Strength: D-412
Elongation: D-412
Block Tear: D-470
Compression Load: D-1654
Compression Set: D-1395
In these examples, the composition of the stabilizer and the polyols as designated by the letters A, B, etc., are as follows:
Polyol A is a propylene oxide ethylene oxide adduct of a glycerine propylene glycol mixture, equivalent weight 1700, containing 15 weight percent ethylene oxide and 0.3 moles of unsaturation per mole of polyol.
Polyol B is a propylene oxide ethylene oxide adduct of glycerine containing 16.5 weight percent ethylene oxide with an equivalent weight of 1600.
Polyol C is polyol A containing 8 weight percent acrylonitrile and 12 weight percent styrene as a graft copolymer dispersion.
Stabilizer D is a propylene oxide adduct of a copolymer of styrene-allyl alcohol with an equivalent weight of 300 and a hydroxyl content of 5.7 percent, the stabilizer eqivalent weight being 2800.
Stabilizer E is a propylene oxide adduct of a copolymer of styrene-allyl alcohol with an equivalent weight of 220 and a hydroxyl content of 7.7 percent, the stabilizer equivalent weight being 2100.
Into a one liter, four neck flask fitted with a stirrer, thermometer, nitrogen inlet, water cooled condenser and inlet tube was charged 300 parts of Polyol A, 20 parts of Stabilizer C, 10 parts of styrene, 10 parts of acrylonitrile, 0.3 part of 2,2'-azobisisobutyronitrile, and 0.4 part of dodecanethiol. The mixture was heated to 80� C. After 20 minutes, the addition of a monomer consisting of 50 parts of styrene and 50 parts of acrylonitrile was begun simultaneously with a stream of 160 parts of Polyol A, 0.9 part of 2,2'-azobisisobutyronitrile and 0.9 part of dodecanethiol was begun. The monomer addition time was 65 minutes. The polyol addition time was 70 minutes. The mixture temperature was then raised to 90� C. for 60 minutes. The resulting product was vacuum stripped at 110� C. and less than 1 millimeter Hg pressure. The product had a Brookfield viscosity at 25� C. of 2830 cps.
Examples 2-9 were prepared in a manner similar to the process employed in Example 1. Polyol A was employed at a level of 460 parts. The other variables are listed in Table I below with the resulting Brookfield viscosities of the products prepared.
TABLE I__________________________________________________________________________ Reaction Reaction Monomer PolyolIsopropanol, Mercaptan, Stabilizer/ Temperature Time Feed Feed ViscosityExampleParts Parts Parts 0� C. (min.) (min.) (min.) cps, 25� C.__________________________________________________________________________2 -- 1.5 D/20 90 60 64 70 7,8303 -- 1.5 D/20 100 45 60 65 2,1604 39 1.5 D/20 80 180 -- -- 2,0505 -- 1.5 E/20 90 60 65 70 2,4306 39 1.5 E/20 90 60 65 70 1,9807 39 -- E/20 90 60 65 70 1,9708 -- 1.5 -- 90 30 64 70 13,2609 -- -- E/20 90 60 65 70 33,080__________________________________________________________________________
Using a one-quart capacity cylindrical containing equipped with the Lightning Model V-7 mixer fitted with a shrouded blade, the indicated amounts of polyol, water, catalyst and silicone surfactant was added to the container. The mixture was stirred for about 30 seconds, allowed to set for about 15 seconds and stirring was resumed. After about 60 seconds elapsed time, the polyisocyanate was added to the container and the resulting mixture was stirred for about 4 to 5 seconds. The contents of the container were then immediately poured into cardboard cake boxes and the foams were allowed to rise therein. After foam rise was completed, the resulting foams were oven cured for about 5-8 minutes. The following table, Table II, sets forth the ingredients and amounts that were used to prepare the foams as well as the physical properties of the foams.
TABLE II______________________________________ 10 11 12______________________________________Composition of Ex. 2, parts 300 0 0Composition of Ex. 3, parts 0 300 0Polyol C, parts 0 0 300Distilled water, parts 8.1 8.1 8.1Triethylenediamine, parts 0.7 0.7 0.7Silicone surfactant, parts 4.0 4.0 4.0Dibutyltin dilaurate, parts 0.02 0.02 0.02TDI-PAPI 80/20 (105 index), parts 102 102 102Physical PropertiesRise time, sec. 120 120 100Density, pcf. 2.04 2.00 2.05Tensile strength, psi. 23.9 23.2 22.1Elongation, % 160 170 159Block tear, pi. 2.6 1.8 2.1CLD, psi.50% defl. 0.55 0.54 0.44CLD, psi. (humid aged)50% defl. 0.42 0.41 0.35Compression set, %50% 8.0 9.2 14.890% 6.4 7.1 92.1Compression set, % (humid aged)50% 12.2 20.5 25.390% 21.0 24.6 75.4Air flow, cfm. 1.54 0.53 0.60______________________________________
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"I think between now and the end of the year, the market is going to have a mild upward bias. There is nothing that will come out on the economic front next week that will redirect the market."
"They actually came to me over a year ago, and I was having an ever-so-mild nervous breakdown at that point, and felt I needed to just stop. So I went, "I can't look at anything right now, I need to stop." I wasn't really having a nervous breakdown, I'd just done too much stuff back to back. And so a whole lot of time went by, and they called and said, "Are you ready now to take a look at this script?" So I did and then met with him in the UK."
"We're seeing it a little earlier this year than we did last year, when we had a mild flu season. Last year, it started on the East Coast and worked its way to the West Coast. This year, it is starting on the West Coast and is working its way east."
"When you get suckered into a nice January with relatively mild temperatures, you think this isn't possible. But clearly it is."
"I think that the English once more find themselves in the awkward situation, to put it mildly, of denying the fact of their active intelligence work on Russian soil."
"We actually had a very mild flu season last year – much milder than normal. But every year you really go into a bit of a guessing game,"

subset: commoncrawl


text:
NEW YORK (AP) — Gene Saks, a prolific actor-director who teamed with playwright and fellow New Yorker Neil Simon on hit Broadway and movie productions of such Simon comedies as "The Odd Couple" and "Brighton Beach Memoirs," has died. He was 93.
Saudi-led warplanes bombed Yemen's main international airport and a renegade troop base in the capital Sunday, as Arab leaders vowed to pummel Iranian-backed rebels until they surrender. Yemen's President Abedrabbo Mansour Hadi has urged his Arab allies to keep bombing until the Huthi Shiite rebels are defeated, branding them Iran's "puppet". His Foreign Minister Riyadh Yassin said there could be "no negotiations and dialogue" with the rebels "until the legitimate government has control over all Yemeni lands". Arab League chief Nabil al-Arabi said at a regional summit in Egypt on Sunday the offensive would last until the rebels "surrender" their weapons and withdraw from areas they seized.
AUSTIN, Texas (AP) — Fired Texas basketball coach Rick Barnes says the athletic director told him a week ago he'd return for another season, but "some things changed."


text: Business Not good: Google's average cost-per-click is down 9% from last year Above: Google headquarters.Image Credit: Jordan Novet/VentureBeat April 16, 2014 1:30 PM Harrison Weber 0 Gaming execs: Join 180 select leaders from King, Glu, Rovio, Unity, Facebook, and more to plan your path to global domination in 2015. GamesBeat Summit is invite-only -- apply here. Ticket prices increase on April 3rd! According to its latest earnings report, Google's average cost-per-click dropped sharply this quarter compared to last year's Q1. If you ignored this stat, you'd see that the company's ad business looks relatively strong: Site revenues are up 21 percent year-over-year, and network revenues are up slightly. Still, as Google invests heavily in a whirlwind of moonshots, such as modular phones or drones, it's troubling to see declining revenue potential for Google's actual business — ads. Google's ad empire is not crumbling, but increasing competition from firms like Facebook is cause for concern — especially on mobile. To that point, Google today announced plans to monetize its own social network, an interesting move considering Facebook's strong mobile ad revenue last quarter. Google made a point to double down on its core business not long ago, and now it's increasingly hard to keep track of the company's futuristic experiments. Investors are now punishing Google for its apparent lack of focus in after-hours trading. For more on Google Q1 earnings report for 2014, head here. More information: Google Google's innovative search technologies connect millions of people around the world with information every day. Founded in 1998 by Stanford Ph.D. students Larry Page and Sergey Brin, Google today is a top web property in all major glob... read more » Powered by VBProfiles VentureBeat's VB Insight team is studying email marketing tools. Chime in here, and we'll share the results.


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Sylvia and Harry Halpern Religious School
Sylvia and Harry Halpern Religious School
For an appointment or questions, please contact Jen Vegh, Religious School Director at (914) 235-2700, ext. 221 or firstname.lastname@example.com.
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To be a caring and inclusive community of meaningful and engaging learning that inspires a thirst for Jewish living and learning.
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Film Review
MMA star Gina Carano debuts in one lean, mean action machine
By Devin D. O'Leary
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Dr. Rick Strassman stirred up both controversy and a cult following when he became the first doctor in 20 years to research the effects of psychedelic and hallucinogenic substances on human subjects. His work was carried out at the University of New Mexico's School of Medicine right here in Albuquerque. Over the course of his project's five-year life span, he administered approximately 400 doses of DMT to 60 volunteers and recorded their experiences.
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Feb 14, 2012 at 04:19PM EST
Aw…Anyway, I'm just now starting to frequent (usually lurk) the comments of the FiM article again, and I liked the comments you've made here and there.
Props where props is due, you know.
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Valentine's day is fast approaching and it seems stores are sticking with the age-old assumption that chocolate and/or flowers and/or jewelry = Valentine's Day. I don't have anything against that - in fact I think any excuse to splurge on some gourmet truffles you've been eyeing on Instagram (I can't be the only one who does this) or whip up an extra decedent chocolate dessert is a good one.
But what about the other things that make life so wonderful and delicious? Chocolate is great, but what about butter? Most baked goods rely of the magical powers that only butter possesses. Think about it! Where would croissants or shortbread or Swiss meringue buttercream be without really good butter? Margarine sure isn't stepping up to the plate on those tasks (sorry margarine.. I'm sure someone, somewhere loves you).
This Valentine's day I say surprise your loved ones with treats made with best thing that's happened to baking since flour and sugar: butter!
1. Brown Butter Brioche
Brioche is made by enriching dough with eggs and lots of butter. By 'lots' I means LOTS! The butter is equal to half of the weight of the flour (and you can find recipes where the flour and butter are equal weights...whooaaa butter). This particular recipe calls for the butter to be heated until it's golden and nutty and delicious before using it in the dough. Its bread for people who are serious about their butter.
Get the recipe: Brown Butter Brioche
2. Hand Pies
Nothing says "Be My Valentine" like flaky, buttery pastry with a fresh strawberry filling. It doesn't hurt that these little guys are cuter than the average pie.
Get the recipe: Strawberry Hand Pies
3. Home-Made Butter
Ok, so this isn't a treat made with butter, but any butter-lover would adore receiving homemade butter for Valentine's day (plus it's ridiculously easy to make). The result is creamy and super fresh tasting - different from the butters at the grocery stores. That's because most butter is cultured, while yours will be made from fresh cream.. a deliciously different flavor profile. I don't recommend baking with your homemade butter (well, you can but the results might not be that consistent) but I do suggest smearing it on toast, muffins, crackers, and anything else you can get your hands on.
Get the recipe: Homemade Butter
4. Salted Butter Breakups
This beautiful thing is big shortbread slab made with Stirling Churn84 served whole so you and your valentine can break it apart. Who can pass up a crunchy-on-the-outside-tender-on-the-inside sweet and buttery treat laced with hints of salt? Nobody, that's who.
Get the recipe: Salted Butter Breakup
5. Chocolate Babka
If Valentine's Day just isn't Valentine's Day without a little bit of chocolate, then this chocolate babka is for you. Dough enriched with butter is rolled up with semi-sweet chocolate, butter (of course), and cinnamon before being baked into the best smelling thing to have ever come out of your oven.
Get the recipe: Chocolate Babka
As much as I enjoy a slice of cake, I harbor a secret (ok not so secret) love for savory baking, and this loaf is the perfect example. It's all soft, fluffy white bread stuffed with spicy jalapeno cream cheese, breakfast sausage and scrambled eggs. The braid gives it that 'wow factor' for a weekend brunch but it's even better as a super-duper-crazy-easy week-day breakfast. Each slice is it's own breakfast sandwich.. no assembly required! You can bake the loaf on the weekend, then wrap it in plastic wrap and keep in the fridge. The slices are sturdy enough to pack for breakfast on the go and they heat up within seconds in the microwave. Breakfast bread.. where have you been all my life?
The filling ingredients are totally flexible, feel free to change up the flavors according to your preference! I love stuffing it with scrambled eggs, breakfast sausage, and a jalapeno cream cheese base. However, you can put bacon instead of sausage, throw some green and red peppers into the cream cheese, or add cheddar to your eggs as you cook them. As long as you spread a cream cheese base (of any flavor) and under-cook the eggs so they don't dry out in the oven, you can mix and match flavors with whatever you have on hand.
Regardless of what you do with the filling, the dough remains the same. It's a basic dough enriched with some melted Stirling butter for a bit of extra flavor. Easy to put together, bakes up soft and fluffy, and yet remains sturdy enough to hold the filling together without getting crumbly or soggy - perfect!
You can mix up the dough and do the whole recipe in one day, or - if you're like me and want the bread in time for breakfast but don't want to get up early - you can prepare the dough the night before and let it rise in the fridge overnight.
That way you can lay in bed for an extra hour (or two), pull the dough out and roll it into a rectangle and it will come to room temp as you prepare the filling for the loaf. More sleep, less waiting time, and fresh bread for breakfast.. so much winning.
The loaf might look fancy, but it's easy to put together.
The dough is rolled into a rectangle and divided into three equal sections. The center section gets spread with the jalapeno cream cheese leaving a two inch border at the top and the bottom.The sliced breakfast sausage is pressed into the cream cheese and it's crowned with a pile of golden scrambled eggs.
No need to worry if you don't posses any braiding skills, The pattern is actually a mock-braid made by crossing the flaps across each other. First the triangle shaped flaps on each of the ends get folded in, then the top and bottom flaps fold to cover those and seal in the filling.
Next you alternate crossing the strips of dough over the loaf until you reach the end and voila! A braided loaf without having to create a single braid. If you can't visualize the strips criss-cossing then check out this photo of my braided lemon loaf. (Old and ugly photo, but it gets the job done)
Brushing the loaf with a beaten egg before putting it in the oven makes it bake up all golden and glossy. As someone who stays as pale as possible on purpose, I'm forced to live vicariously through my bread's tanning abilities. All of the golden glow, none of the wrinkles.
You can slice it up as thick or thin as you want and each piece will still be a delicious spicy, cheesy, sausage-and-egg stuffed breakfast sandwich. The pieces are so sturdy and portable (especially when cold) so you can cut off whatever size piece you want, and throw it in a ziplock bag to heat up at school or in the office for a super quick breakfast. Breakfast on the go will never be the same!
Braided Stuffed Breakfast Bread
The dough recipe makes enough for one stuffed loaf and one regular 'ol loaf of white bread for all your slicing, sandwiching, and toasting needs
The Dough
1 cup warm water
1 cup milk
3 tablespoons liquid honey
2½ tablespoons Stirling Unsalted butter, melted
2¼ teaspoons salt
¼ cup warm water
2¼ teaspoons instant yeast
5 cups (740g) bread flour
1 cup (148g) bread flour
4 eggs, whisked with a splash of milk
salt and pepper
6 breakfast sausages
2/3 block of plain cream cheese at room temp
1 jalapeno, diced (remove seeds before dicing for a mild version)
2 - 3 TBSP milk
1 egg, beaten (to brush the loaf with)
1. Combine the water, milk, honey, oil and salt in a bowl, and stir to help dissolve the honey. Set aside.
2. In the bowl of your mixer, combine the ¼ cup warm water and yeast. Let sit for two minutes.
3. Add the five cups of flour to the mixer bowl with the yeast in it. Then pour the milk mixture on top. Add the remaining cup of flour and stir on low with the paddle attachment. Once a shaggy dough has formed switch to the dough hook and knead for 7 minutes until the dough is smooth and elastic. Check your mixer's manual for the correct speed to use with your dough hook (most are speed 2). Remove the dough from the bowl and lightly grease the bowl with canola oil. Return the dough to the bowl and turn to coat in oil. Cover the bowl with plastic wrap.
4. Allow the dough to rise either at room temp for one hour or in the fridge overnight. If rising in the fridge overnight, remove half of the dough in the morning to bring to room temp before preparing the filling. If rising at room temp, prepare the filling while the dough rises.
5.Prepare the filling: Season the eggs with salt and pepper and scramble over medium heat until cooked but still quite moist. Be careful not to fully cook the eggs so they do not dry out while baking in the loaf. Cook the breakfast sausages according to the package directions, then cut into half inch slices. Stir together the chopped jalapeno, cream cheese, and enough milk to make it smooth and spreadable. Allow the fillings to cool to room temp or just warm-ish before adding to the dough.
6. Punch down the dough and roll out into a 10" by 15" rectangle on a well floured surface. Transfer the rectangle to a square of parchment paper (this is IMPORTANT. You need to do this so that you can move the assembled loaf onto a baking trap). Press two lines into the dough dividing it into three equal sections.
7.Spread the jalapeno cream cheese on the middle section leaving the top and bottom two inches free. Press the breakfast sausages into the filling and top with the eggs.
8. Cut strips one inch apart on the two outside sections. Fold the top and bottom middle flaps in. Then begin crossing the one inch strips alternatively to make the mock braid. Preheat the oven to 375
9. Allow the loaf to rise for 35 - 45 minutes or until puffy. Gently brush the whole loaf with the beaten egg and then bake at 375 for 25- 35 minutes until golden brown . Allow the loaf to cool for 30 minutes before slicing and serving
To store, cool the loaf completely at room temp then wrap with plastic wrap and place in a large ziplock bag. Chill in the fridge for up to four days.
Baking the remaining dough:
Roll the remaining piece of dough into a rectangle (about 7 inches by 14 inches), then roll up to form a loaf. Place seam side down in a well greased 9x5 loaf pan (grease your pans thoroughly! Nothing is sadder than bread stuck to the pan). Brush lightly with a small amount of oil, cover loosely with plastic wrap and allow to rise until the dough has domed an inch or two over the rim (1 to1½ hrs)
Preheat oven to 350
Once the loaf is doming 1 to 2 inches over the rim, bake at 350 (regular, not convection) for 20 minutes. After 20 minutes rotate the pan and bake for an additional 20 to 25 minutes (40 to 45 minutes total). If the loaf is getting too dark on top then use a piece of foil with a crease in it to cover the top of the bread.
Remove loaves from oven. Remove from loaf pans and set on a cooling rack. Wait until loaves are completely cool (40 minutes to 1 hour) before slicing to allow the crumb to set properly.
According to Yahoo.com's recipe search data, banana bread was the most popular recipe in 2014. It's easy to see why as there's no better way to rid yourself unsightly brown bananas than to transform them into soft, sweet loaves adored by children and adults alike.
To celebrate the momentous achievement for banana-kind my friend Rachele and I decided to conduct a recipe showdown between the most popular banana bread recipes on the internet. It wasn't easy baking, tasting, re-tasting, and re-re-tasting the bread, but we powered through so that everyone could benefit from our extensive and extremely important research.
The three recipes were chosen based on a combination of criteria:
1. Recipe had to declare itself the 'best'
2. The comments/ ratings from readers had to be overwhelmingly positive
3. It had be relatively high on the Google search results for 'Best Banana Bread'
With those three criteria in hand, we ended up with recipes from Bon Appetit, The Food Network, and Simply Recipes.
We baked the recipes following the instructions exactly no matter how many commenters chimed in with their delicious tweaks and changes. Once the loaves were cooled and sliced we first rated each one ourselves based on the flavor, texture, and how easy the recipe was to follow. Then we had a panel of friendly banana bread lovers rate them on flavor and texture and order them from favorite to least favorite.
Here are our notes and - most importantly - our results. May the best bread win!
The Recipe:
Commenters on many of the recipes we read suggested adding extra bananas for a tastier loaf, so when we saw that this recipe contained with a whopping 4 large bananas we knew it had to be added to the list.
Along with our high hopes we had a few doubts when it came to the ingredient list and the mixing method. First off, part of the butter is replaced with relatively expensive mascarpone cheese. It's a bold move asking for a fancy $12+ ingredient in a recipe that is beloved for it's deliciously basic, almost frugal qualities. Secondly, the recipe requires a mixer to which meant it would have to be extra flavorful in order to gain an edge over the more cost effective recipes that simply call for a bowl and a whisk
The Verdict:
Texture: The loaf baked up dark brown and incredibly moist thanks to all of the bananas. You could even see ripples of banana running through the crumb in each slice, a big plus. Soft and delicious, this one scored big with us and all our tasters
Flavor: Strangely, although this bread had the most bananas, it was the least banana-flavored of the bunch. Replacing all of the white sugar with brown sugar gave the bread a golden almost caramel flavor and the mascarpone added some richness. It was the banana bread for people who don't like bananas. The generous portion of salt balanced the sweetness and despite it's non-banananess the flavor won all of us over. It was a more sophisticated dessert compared to the other banana breads layers of interesting flavors.
Recipe Ease Of Use: Neither of us were sold on having to use a mixer for this banana bread, and although the flavor was top notch we felt that was more attributed to the brown sugar and salt than to the costly mascarpone. Sorry mascarpone, we wanted to love you.. we really did.
The Recipe:
This is from Chef Joanne Chang of Flour Bakery in Boston and was shared on Foodnetwork.com much to the delight of all the banana bread loving commenters. It has everything you'd expect in banana bread: bananas, white sugar, pinches of cinnamon and salt. Plus, although it calls for creme fraiche it suggests sour cream as a substitute which pleases those of us who love throwing together banana bread with what we have on hand.
The Verdict:
Texture: Soft and cake-like, but a little less moist than the other two loaves.
Flavor: This loaf had a more traditional bread banana flavor profile. In the days following the taste-test session we found that although we enjoyed the Bon Appetit loaf plain or topped with ice cream for dessert, this loaf was best at breakfast with a smear of butter. None of the testers could deny that it was a tasty loaf, better than many of the recipes out there, but it didn't quite stand up to the standards of greatness set by the other two chosen recipes in terms of flavor.
Recipe Ease Of Use: The instructions call for sifting the flour (ugh, sifting) and beating the eggs with a whisk for 10 minutes until light and fluffy. When you agree to follow a recipe to the letter, 10 minutes of vigorous whisking is the kind of step that makes you wish they had just called for a mixer. On the bright side you can always justify the banana bread as an post-workout-treat
The Recipe:
This recipe embodies how the majority of casual home-bakers throw together banana bread: 2 - 3 ripe bananas depending on how many you have on hand, more or less sugar depending on how sweet you like it, suggestions for add-ins like chocolate or nuts, and everything all stirred together easily with a fork or a whisk. It's the kind of instructions you would imagine your grandmother giving you when you asked for her favorite banana bread recipe which made it a must-bake for this showdown.
The Verdict:
Texture: Soft and moist, this one fell right in the middle between the super moist, almost bread pudding texture of the Bon Appetit loaf and the more cake-like texture of the Food Network loaf.
Flavor: This bread was pure bananas when it came to flavor. No hints of cinnamon or sophisticated twists here, just banana-y goodness. It was the most banana flavored banana bread most of us had ever tasted. Part of this can be attributed to the recipe, and part of it is catching the bananas at their most flavorful. Despite popular belief that bananas are best for baking when they're almost black, they are actually more banana flavored when speckled with spots but still yellow like these ones.
Recipe Ease Of Use: Easiest recipe to use by far! The loaf ended up squatter looking than the other two due to the lack of whisking or beating air into the ingredients, but with the flavor unaffected nobody cared.
And now, the moment we have all been waiting for! The recipes ordered by the scores given from our tasters:
First place: Bon Appetit
Second Place: Simply Recipes
Third Place : Food Network
First and second place were extremely close, and we almost felt it would be more fair to declare them both the top recipe seeing as they produce very different loaves which are each delicious in their own way. But that doesn't fit in with the ruthless winner-takes-all way that my recipe showdowns work, so BA snagged the number one spot.
To finish off our quest I took our findings and put together a banana bread recipe that compiled all of the qualities we loved from these three to create something soft, moist, and flavorful with only a basic ingredients and no mixer required! You can find my recipe on the Globe and Mail's website along with the option to dress up the banana bread for a dinner party dessert with whipped cream and home made butterscotch.
Long live banana bread!
(Birds in a Beijing alleyway)
In contrast to our long planned and much anticipated trip last year, the decison to go to China this year was completely spontaneous. We discovered a flight deal for $620 (round trip - all taxes included!) which is outrageously cheap for an international flight. After making sure the seats were actually inside the plane (visions of us being strapped to the wing) we nabbed a pair of tickets. Clarence's parents took advantage of the dirt cheap seats as well and together we planned an itinerary that took us through Beijing, Weihai, Guangzhou, and then home from Hong Kong.
We didn't have much time to plan, but that was offset by fact that Clarence's parents can speak Mandarin, Cantonese, and the dialect spoken in Weihai which covered 100% of our bases language-wise . I, on the other hand, could only offer my enthusiastic pointing and impressive charade communications skills (which DID prove useful last time we were there. Useful and possibly embarassing).
I won't bore you with everything we saw and - more importantly - everything we ate. It was a completely inappropriate amount of food for a blog post, like a novel series amount of food. But I do want to share some trip highlights as I know mainland China, and especially Weihai, are not commonly on people's holiday destination wish-lists.
(View of the Summer Palace from our little boat)
In Beijing we stayed in the same hotel as last year. Sure, it sounds a little boring and unadventurous but it's in the perfect neighbourhood. Just far enough away from the tourist areas to find the cheap local eats, but right beside all of the major transportation routes.
We skipped the forbidden city and National Museum (been there, done that) in favor of exploring the Summer Palace. We rented a little boat and traveled around the palace grounds via the lake just enjoying the view and the joys of low tourist season small crowds.
(Peking ducks roasting away in the fire, slices of duck getting wrapped up, snapshot of the dishes)
The highlight meal of Beijing was a Peking duck dinner. There's no shortage of famous restaurants serving the succulent wood-fire roasted ducks so it was after much deliberation that we chose Liqun which opened in 1902. The building is tucked away in a crumbling hutong (alley neighbourhood) and there was a unique charm to eating in a building so old. Less charming was lack of bathrooms - toilets were located down the street in a community restroom.
Bathroom issues aside, the meal was amazing. The roasted duck slices were edged with crispy skin and eaten wrapped in thin pancakes with hoisin sauce, cucumbers, and green onions. The rest of the meal was made from the remainder of the duck with dishes like duck pâté, and duck feet in mustard sauce.
(Weihai's beautiful shores + a replica of the Ting Yuen which was destroyed in battle with Japan )
During our visit, the air in Beijing had been unusually clean because surrounding factories had been ordered to shut down during the APEC conference. Obama and other world leaders were in town and the government wanted to make a good impression. People started joking that even the dead had to wait to be cremated until after the conference.
Comparatively, as soon as we traveled outside of Beijing the air was smoggy and the countryside looked bleak. It was a foggy day to begin with, but the smog made the sun looks like a hazy orange globe from a post-apocalyptic movie. Thankfully the scenery and air vastly improved as we moved towards the coast and after a 3 hour train ride and 4 hour car trip we arrived at the beautiful coastal city of Weihai.
(Tourist cabin designed to look like a traditional thatched roof house)
With it's beautiful shores and red-ish mountains, it's obviously why Weihai has become a popular vacation spot for Chinese tourists from other areas of China. It's a prosperous city and everywhere we went they were constructing new resorts and hotels along their coastline - a combination of glamorous modern buildings and adorable thatched roof cottages for rent right on the water.
We'd been told that the hospitality in Weihai is legendary, and after spending a week there with a variety of relatives as hosts I have to agree. I've never encountered anything like it! These relatives are not immediate Aunts and Uncles, and Clarence had never met any of them before. Yet, we were whisked from feast to feast where piles of sparkling fresh seafood and expensive delicacies were served. At one of the lavish lunches we were each presented with our own pot of soup which contained a whole Fugu - a poisonous puffer fish which requires a specialized chef to prepare it - along with dish after dish of their best local food.
The photo above is from one of the more casual dinners we had at a seafood hot pot place. The aunts and uncles kept filling our pots with a mind- boggling variety of crabs, clams, and oysters. They also kindly attempted to put a few cockroach-looking bugs into my pot. I initially declined (insert horrified emoji face here) but eventually ate a few out of curiosity, much to their delight. My illustrious track record of never turning down a new food remains intact.
(A different but extremely delicious breakfast of radish and dried fish (top), fresh stir-fried squid and hand pulled noodles (right), and stir-fried eel and veggies all cooked up for us by our host)
The food in Weihai is very different than the Cantonese, Szechuan, and Northern-style noodles available in Canada. Seafood is eaten at every meal and the dishes are very savory and salty which I absolutely loved. They don't eat their food with rice like South or alongside noodles like the North. Instead, each meal has only one or two hot dishes along with a wide variety of cold savory dishes like boiled peanuts or kimchi (thanks to their proximity to Korea) with steamed corn bread served on the side.
(Tea and fruit at our hosts' apartments)
In between feasts we were taken to relative's apartments where they served us fruit and tea. Clarence and I couldn't understand most of the conversations but we had a great time touring their flats and relaxing on the couches or balconies sipping tea until the next relative picked us up for a meal. We felt like two spoiled house cats just eating, lounging, and being doted on the entire visit.
(Checking out the public art along Weihai's coastline)
Our hosts entertained us on a schedule they had prearranged with each other and a few of them had even taken time off of work just to ferry us around. It was a surreal experience and we all felt incredibly grateful and indebted to them by the end of our time there.
(Chinese wife cake from a famous Guangzhou bakery filled with winter-melon and wrapped in flaky pastry)
From Weihai we flew to Ghoungzou which is the third biggest city in China with a population of 14 million people. The food there is more along the lines of what Canadians are used to: copious amounts of dim sum, Chinese bakeries, and delicately flavored stir fries served with white rice.
(Dim Sum in a restaurant with a beautiful outdoor courtyard)
Our stay was far too short and we only had time for a bit of shopping, sight seeing, and dim summing. I hope we can eventually make it back there as the city was easy to navigate, affordable, and the food was delicious. Plus it has that appealing contrast of futuristic modern architecture butted up again century old alleyway neighbourhoods.
(Beautiful, beautiful buns)
From there we took a beautifully scenic train ride to Hong Kong, and once we arrived I made a beeline for the amazing Hong Kong baking. Why are their buns so freaking good? I'm completely defenceless against their delicious ways. My personal kryptonite are cocktail buns: soft white bread stuffed with a sweet and buttery coconut filling. A close second are the coconut cream buns with BBQ pork buns coming in third.
Oh Hong Kong bakeries... I'm already filled with bun-related nostaliga.
(Hong Kong skyline)
Our time in Hong Kong was spent visiting a few friends and relatives, site seeing, and (obviously) enjoying the delicious food. Before we knew it we were back on a plane home to Calgary with a suitcase full of pants that no longer fit.
So long China! I can only hope that we'll meet again during an off-season seat sale.
I returned from our China trip (recap coming soon!) to find Jan Scott's and Julie Van Rosendaal's new book Gatherings waiting for me in my mailbox. Getting good mail like this always makes my day. Move aside lame Michael's coupons and fliers for snow removal, there's a new cookbook to try!
The book outlines a number of potential entertaining situations ranging from kid's birthdays to unique events like a pantry party (!!) or pie party. Each party has it's own menu, recipes, and lots of entertaining tips to ensure that your gathering goes smoothly. It's a clever idea and the photos are beautiful.
It just so happened I was having my parents over for a tree decorating party that weekend, so I read through the holiday open house menu and decided to try out the sweet and spicy mixed nuts because they looked amazing and (more importantly) the steps were simple enough for my jet lagged brain to follow. Had I not chosen the nuts I would have gone with the birthday cake popcorn, it was a close second. Still planning on making that in the spirit of testing all birthday cake flavored confections.
The nuts are first folded in whipped egg whites and then shook up in a bag full of sugar and spices to coat them evenly. It was sort of like making shake-and-bake.. actually, it was exactly like making shake and bake minus the meat.
The nuts bake in the oven, and once cool they've got a crispy, sugary coating that shatters in your mouth and tastes both sweet (thanks to the cinnamon and brown sugar) and spicy (thanks to the cumin and pinch of cayenne pepper).
I'm looking forward to trying out the rest of the recipes that I have marked off, and seriously considering throwing a pantry party with my canning-loving friends.
Sweet and Spicy Mixed Nuts
Recipe from Gatherings by Jan Scott and Julie Van Rosendaal
1 egg white
2 cups (500ml) mixed nuts (cashews, almonds, walnuts, pecans, peanuts)
1/4 cup (60ml) granulated sugar
1/4 cup (60ml) brown sugar
1 TBSP (15ml) cinnamon
1/2 tsp (2.5ml) cumin
1/2 tsp (2.5ml) coarse salt
pinch cayenne pepper
1. Preheat the oven to 325F (160C) and line a baking sheet with parchment paper
2. Place egg white in a medium mixing bowl and beat until frothy: add nuts and toss to coat.
3. Combine the sugar, cinnamon, cumin, salt, and cayenne in a plastic zip-top bag and shake to mix. Add the nuts, seal the bag and shake vigorously, until the nuts are completely coated with the spice mixture.
4. Spread in the nuts in a single layer on the prepared baking sheet and bake for 20 minutes, stirring once halfway through the cooking time
5. Cool completely and break nuts apart if stuck together. Store in a tightly covered jar for up to 2 weeks, or in the freezer for a month
Full disclosure: This book was sent for me to review. However, I'm under no obligation to write anything and I only share reviews of the books that I've actually baked from, enjoyed, and would buy for my friends.
But you don't just have to take my word for it! Lots of bloggers are sharing what they thought this week, check out their their posted and upcoming posts:
Amy from Family Feedbag has a giveaway!
Jennifer from Seasons and Suppers made a gorgeous pork tenderloin with maple-balsamic cranberry sauce
Heather from The Tasty Gardener made Parmesan thyme puffs
Isabelle from Crumb Blog
Jenny from The Brunette Baker
Valerie from A Canadian Foodie
Britt from My Daily Randomness
Robyn from Planet Byn
Libby from Libby Roach Photography
Meg from Sweet Twist of Blogging
Christina from Strawberries for Supper
Louisa from Living Lou
Liliana from My Cookbook Addiction
Rhonda from Olive and Ruby
Jenn from Chocolate Shavings


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Important! Freebase will become read-only on March 31, 2015. More.
ACPD en
1-Amino-1,3-dicarboxycyclopentane is a chemical compound that binds to the metabotropic glutamate receptor, acting as a mGluR agonist. ACPD is a rigid analogue of the neurotransmitter glutamate and does not activate ionotropic glutamate receptors. ACPD can induce convulsions in neonatal rats. [ - ]


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What Houzzers are commenting on:
Monaco Console - SALE
Our Monaco console is a beautiful combination of classic and chic. With four drawers, a solid walnut base, and beautiful drawer pulls, the Monaco will instantly upgrade any space. Made to order in the USA, this console can be delivered to your home in 6 - 8 weeks.
Product Specifications
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KahelOS is a desktop Linux distribution derived from Arch Linux. Unlike Chakra, another Arch Linux-based desktop distribution, which uses the K Desktop Environment, KahelOS uses the GNOME 3 desktop environment. It employs a rolling-release development model, and comes to use by way of the Republic of the Philippines. While the last two releases of KahelOS had 32- and 64-bit editions, […]
Category: KahelOS
KahelOS 111111 review
on January 9, 2012 at 10:28 pm /
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The U.S.S. Bozeman's experience?
View Single Post
June 10 2013, 05:48 PM
Location: The Captain's Table
Re: The U.S.S. Bozeman's experience?
King Daniel Into Darkness wrote:
Although it really could have done without Picard watching "Balance of Terror" on the holodeck, I thought
Ship of the Line
was enjoyable. It was nice to see it referenced in
Cold Equations: Silent Weapons
I actually enjoyed the reenactment, as it provided fascinating insight into the differences between ship masters of Kirk's time and those of Picard's. The alpha quadrant of
The Original Series
was a lot like the Old West. Ships were often left to their own devices when attempting to avert a crisis. Kirk was accountable to Starfleet brass, but as far as he was concerned, whether the Federation went to war against Romulus was his decision.
Christopher wrote:
I was going for time-travel in-jokes. Whitcomb was a character from Poul Anderson's first
Time Patrol
story. I think I just picked Parvana because the actress looked like she could be nonwhite and I wanted to add a bit of diversity. Claudia is in reference to Claudia Wells from
Back to the Future
, and Alisov is an indirect reference to
The Time Tunnel
's Lee Meriwether (who also played Catwoman, aka "Miss Kitka" Alisoff, in the 1966
movie). Again, I was looking for a bit more diversity, which is why I didn't call her McGregor (Meriwether's
Time Tunnel
character name).
Thanks for the explanation, Christopher! I love B
ack to the Future
, so any mention of those films makes me smile. They're probably part of the reason why I enjoy time travel stories so much.
"Many things seem clever to an imbecile."
--Captain Thelin th'Valrass,
USS Enterprise
-- "The Chimes at Midnight"
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Human Resources Specialist (Recruitment/Placement)
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Visitor tip
Favorite thing: Unfortunately, the best things to see around Fairbanks require a vehicle.
There are many day trips from Fairbanks which can also be extended if a person likes to camp.
I recommend drivng to Chena Hot Springs. There are some great places to camp and canoe along the way.
Another trip is to Circle Hot Springs. You can see the Yukon river, camp in Central and have a soak.
Chatanika is another nice daytrip.
Northern Lights (Aurora Borealis)
Favorite thing: Translated to mean "Northern Dawn", the aurora borealis is most often visible on a dark clear night. Fairbanks is at an excellent latitude for seeing this amazing display. Two popular spots are the Creamer's Field just outside of town and the area around Cleary Summit, where there is a ski area and a bed and breakfast. It is definitely best to escape the city lights to see this.
The aurora varies in shape and in color. Sometimes, it is a glow while at other times it is a rapidly moving band of light. No display is ever the same. If you are in Fairbanks during winter, definitely try and see this. Usually, the late hours of the evening are the prime time. It is something you will always remember should you have the fortune of seeing it.
Also, make note of the Chena Hot Springs section of my Alaska pages. This resort also offers excellent viewing possibilities in addition to other winter activities.
Fondest memory: On the second attempt, finally seeing the Northern Lights emerge on a clear windless night.
- Adventure Travel
- Family Travel
Park your RV!!!!!!!!!!!! The...
Favorite thing: Park your RV!!!!!!!!!!!! The roads are far too hazardous for you to be driving your huge house around.
Having grown up in the outskirts of Chicago (Hog-butcher to the world! City of big shoulders!!),
I am stunned EVERY DAY by the vast sweep of wild beauty that surrounds me.
Go to the top of Murphy or Ester Domes for the full-wallop panorama of it all
(if you squint you can even block out the mining scars on the landscape)
If you are sturdy, hike the Granite Tors trail off of Chena HotSprings road
...if you are not-so-sturdy, try Angel Rocks about 10 miles futher down the same road...
if you don't move much at all, continue down road all the way to the actual Hot Springs and soak yourself silly.
If you want pie, concoct your own, as Tack's General Store burned to the ground.
Fondest memory: Though my spleen has an endless capacity to vent scathing vitriol about the Fairbanks situation, I must say that some CRAZY-EXCELLENT people live here
...it just slips their minds, at times, to remember to be crazy or excellent
As anywhere, it is what you make it (no matter where you go there you are).
People HELP eachother...even when they are helping you loose your tiny little mind
...or at least, folk here will attend to rendering you mad once their ruggedly individual agendas are satisfied:
at which point, rest assured, Alaskans will dig right in to the tender flesh of your sensibilities
I miss the opportunity to wear malisciously-resplendant clothing (in velvets and glitters) for the rock and roll events that there used to be so much more of...for I am a shameless, glistenening freak.
How FOND those MEMORIES are
...of wild nights illuminated by sunsets stretching into radiant sunrises
the moments between dusk and dawn a shimmering and surreal parentheses,
punctuated by the laughter and song of my beloveds;
before they decided to hasten the Malthusian hypothesis to fruition
- Zoo
- Diving and Snorkeling
- Safari
Bridge of Flags
Favorite thing: The state flags along this bridge represent each of the 50 United States, and were presented by Festival Fairbanks 84 and the Fairbanks Downtown Association, January 3, 1984, in commemoration of 25 years of Alaska statehood. The bridge spans the Chena River and connects the north and south banks of downtown Fairbanks on Illinois Street.
Walking across this bridge reminded me of that morning when I was in the 7th grade and our teacher announced to the class that a 49th state had been added to the Union. That meant we would get a new flag with 49 stars instead of 48. It was not long after that a 50th star was added for Hawaii.
- Road Trip
- Historical Travel
Monument to E. T. Barnette, founder of Fairbanks
Favorite thing: This monument is in honor of E. T. Barnette, an entrepreneur from Ohio who is credited with founding the City of Fairbanks. Low water levels on the Chena River were too much for a passing riverboat, and passenger Barnett, with his $20,000 in goods for starting a trading post, were thrown off at the site of this monument, now in downtown Fairbanks beside the Log Cabin Visitors Center.
Although his plans were to go further upriver, Barnette decided to start a trading post on this spot. A year later, gold miner Felix Pedro struck gold only 16 miles away - and Fairbanks quickly became a huge outfitting town. Before being surpassed by Anchorage, it was the largest city in the Alaska Territory.
The monument was placed by the Alaska Centennial Commission in 1967. It reads:
- Historical Travel
A City of Flowers
Favorite thing: When I think of Fairbanks, less than 200 miles south of the Arctic Circle, I think of dark winter nights and bitter cold. But in summer Fairbanks is a city of mild temperatures and almost endless days. The very long summer daylight hours cause flowers to grow in profusion. These nasturtiums were growing in front of a public building downtown. They are representative of dozens, if not hundreds, of similar plantings one will see throughout the city.
Incidentally, nasturtiums are edible and make a colorful addition to a summer salad, but I didn't sample any from this planting.
- Eco-Tourism
"The Unknown First Family" Statue
Favorite thing: Although Captain E. T. Barnette is credited with establishing the city of Fairbanks, the Tanana Valley has been inhabited by indigenous people for thousands of years. This statue appropriately gives homage to the unknown first people to discover the area. It is located in Golden Heart Park, bewteen the Chena River and the Log Cabin Visitors Center. This statue/monument is surrounded by a beautiful fountain and flowers in summer, and is one of the best known and loved landmarks in Fairbanks.
- Budget Travel
- Historical Travel
- Arts and Culture
Wild animals
Favorite thing: Jogging in the forrest and meeting the moose? Yes, this happened to me copule of weeks ago while I was running at UAF trails.
There's nothing to be afraid of what comes to mooses and I don't see wild animals here as a danger. Polar bears in North Alaska can be 'not-so-coo' to meet, but in Fairbanks all the potential risks comes from people.
Fondest memory: So say hi to moose.
Favorite thing: UAF (and Military) keeps Fairbanks alive. Big University gives lot for the town, which is located in the middle of the nowhere.
I didn't choose UAF for any particular reason, the only reason was Alaska.
But I have been satisfied to university after all. Nice campus area with many good facilities offers a good atmosphere to studying and you don't have to left this area very often.
Fondest memory: When visitors come to Fairbanks they usually hear about university area and also visit there, even it is not located in downtown.
I'd love to recommend all the visitors the museum, botanical garden and bookstore. And all the sport lovers... recreation center, my another home:)
Favorite thing: Nenana is a small town with population 500 just south of Fairbanks. The photo shows the steel bridge crossing the Tanana River near Nenana. It was a bustling town almost a hundred years ago, when used as the base for building of Alaska Railroad.
- Historical Travel
- Road Trip
- Museum Visits
Highway 3 back to Denali
Favorite thing: The Alaskan roads and highways are in remarkably good shape considering the severe climate. Not much traffic except for occasional trucks and motor coaches filled to the brim with cruiseship passengers getting their glimpse of the great Alaskan interior.
- Family Travel
Sandhill Cranes
Favorite thing: Worth a trip to Alaska in itself. As we were driving around Fairbanks, generally getting ourselves lost as we looked for a place to lunch, we passed a sign for the Cramer's Field Migratory Refuge. Looked as though it had possibilities, though we lunched first.
On our return we parked the car and started along the path past various wetlands--saw enormous numbers of interesting waterfowl, but nothing we hadn't already seen. Then all of a sudden we heard the most outlandish trumpeting noises. Several sandhill cranes were flying overhead making the most riotous sounds imaginable. They circled and landed in a far off flock of birds. As we trained the binoculars we saw that the entire group were sandhill cranes.
We headed in their direction marveling at these huge four foot birds. We saw several males engage in their odd jousting domination dance. And we saw several more land and take-off--quite a feet given their size and gangliness.
- Eco-Tourism
The Pipeline-Pete,Bob,Jim
Favorite thing: Visit the Museum at the University of Anchorage, Fairbanks.
Fondest memory: Staying at my brother-in-laws place north of Fairbanks, with no running water,electricity or outhouse for 2 weeks in June/July 2001. My wife found out that the mosquito is the Alaska State Bird. No mosquito's in August 2002.
- Family Travel
angrbotha's General Tip
Fondest memory: Fairbanks is a great place. Some things that i miss the most when i am away are:
1. The Midnight Sun and the Noontime moon. Isn't it funny when people try to tell you that the position of the sun is dependent on the time of day, not time of year?
2. Knowing how warm it is by the amount of daylight. i'm just saying. it being warm and dark out at the same time is completely unnatural.
3. No Sales Tax. I don't know how lower 48ers do it. Items should be marked with how much you will end up paying. i always seem to have Exactly how much something costs, and when you suddenly add whatever percentage taxes are, it certainly messes me up.
4. The Outdoors. lots of trees and wildlife. if i look out my window and see a moose looking back, then everything is as it should be.
5. The Snow. i know it sounds crazy, but trust me. it just isn't winter until you've had a week of 50 below weather and enough snow that you can walk onto your roof from the ground.
Do the stereotypical touristy...
Favorite thing: Do the stereotypical touristy stuff. You'll kick yourself if you leave without eating at the Alaska Salmon Bake, or ride the Discovery III riverboat, or drive up the Dalton Highway at least to the Yukon River if not the Arctic Circle.
Fondest memory: I don't know if this qualifies as a fond memory, but my 1998 trip with my wife to the Arctic Circle ended with an overnight stay at a truck stop because one of Alaska's 'end-of-the-road' types decided to claim an intervening stretch of highway as his personal property, with us freeloading motorists not permitted to use it. Our car was in no way suited to the rutted back trail that was the only alternative to the closed stretch of road, so we hitched a ride with some Anchorage-ites who had a Ford Explorer. That day we vowed to get a 4WD truck, and we did, the next summer -- just in time to drive it down to Georgia when my wife was transferred.
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He wants to be a superhero. I wait for 10 people to go through the door at the store before he'll stop holding it. When his sisters gets hurt, I don't have time figure out what hurts before he's returned from getting an icepack and bandaids. He relishes every moment of saving us from the (read more…)
This post is for the brave ones
Harness the power of your personal history
Would you send your kids to a school that didn't teach history? Is history necessary? I mean, it's called history…it already happened. We can't change anything about it. Shouldn't our kids focus on subjects like math and science to get them ready for the future, instead of reliving the past? Whoa…keep your tar and feathers (read more…)
A 6-step process for finding your mentor…today
Wouldn't it be great if there was a Mentor Fairy? You leave your request under your pillow and then the next morning a Mary Poppins-ish mentor shows up at your front door, ready and willing to teach you everything you need to know. If she could show up with a Dish Fairy, Bathroom Cleaning Fairy (read more…)
3 truths of personal growth
I have heard from so many of you that wish there was someone to mentor you. I have absolutely been there. A lot. I grew up not knowing my mom. I had so many questions and so few answers. My life was a succession of looking for mentors; some of them were intentional, most of (read more…)
One thing more important than a mentor
Time stands still when you lose your child in a large, crowded place. In June, I lost my son in DisneyLand, the epitome of large, crowded places. We had just ordered lunch and I led the way to a table. My thirsty son started to put his straw in his juicebox. His task became so (read more…)


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We enjoy el rancho go twice year lovely place too visit safe and enjoyable place to relax and enjoy. Mazatlan is wonderful place too sit relax and safe I would never stop visiting there so if ya want a relaxin vacation go to el rancho and enjoy
- Official Description (provided by the hotel):
- Not only we are known as one of the top beachfront hotels in Mazatlan due to our great location, but also as one of the quietest because despite we are among tall buildings and large tourist developments we offer you the calm and privacy you're looking for, making us one of the best kept secrets in town. Come stay in one of our 28 villas with capacity of 6 people. All these Mazatlan accommodations have their living area and large and comfortable bedrooms, as well as kitchenette with everything you need to cook a meal and a list of amenities that you can enjoy on a weekend getaway or extended stays. Make these Villas in Mazatlan, Mexico your home during a beach vacation. ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Cheap Tickets, Travelocity, Booking.com, EasyToBook, Orbitz, Priceline, Despegar.com, Hotels.com, TripOnline SA, Odigeo and Tingo so you can book your Villas El Rancho Green Resort reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Villas El Rancho Green Hotel Mazatlan


text:
Tiny white bugs, peeling bark.
SarabethersSeptember 1, 2012
So, bark is still peeling off of my maple. Extension Agent says it's a borer, but today when I peeled off some rotten wood--tiny white/gray bugs scurried away.
I have been googling for an hour, can't find anything similar...any ideas/??
I think my tree is toast.
jean001a(Portland OR 7b)
Is this a continuation of your thread at http://forums.gardenweb.com/forums/load/maple/msg0818082517779.html?2
If so, please keep all the info there.
If it is, the tiny white things are likely normal -- many critters live under loose bark.
Here is a link that might be useful: your original thread?


text:
Your bank account should be more than just a list of transactions. We have built the world's first digital current account that combines e-commerce, invoicing and financial reporting all under the same roof. Say hello to the Holvi account!
Holvi is making payments and safeguarding cash, the essence of banking, happen almost as an afterthought in the background.
A Finnish start-up, Holvi, is targeting banks in another central activity: accounts.
Biggest thing to come out of Finland since Nokia.
One of Europe's 10 hottest startups.
Holvi plans to attack traditional bank accounts with a super simple service which also gives the account holder a tonne of tools traditionally offered by online accountancy services.
It's a pretty bold idea.
We are not a bank but a licensed payment institution authorised by the Financial Supervisory Authority (FSA) of Finland for operations across the EU under the Payment Service Directive. This is why we are certified to offer you our own current account, independently built by us. Your money is your money, we keep your funds on segregated accounts, separated from our balance sheet. At all times.


text:
Certified Linotype Bullet Casting Alloy Ingot (4% Tin, 12% Antimony, 84% Lead) Approximately 6 lb Average Weight
Product #: 999331 Vendor #: Linotype
Product Information
MidwayUSA has teamed up with an industry leading Certified Lead Foundry to offer the highest quality casting alloys available. This 40 to 1 alloy features 4% Tin, 12% Antimony, and 84% Lead. Linotype is typically known to be too hard for hunting as it will shatter upon bone contact. It is great for high velocity target bullets. Blended 1 to 1 with pure lead, this alloy can produce Hardball alloy. The Brinell Hardness of Linotype alloy is approximately 22. Sold by the ingot, not by weight.
Technical Information
Alloy Composition: 4% Tin, 12% Antimony, 84% Lead
Ingot Dimensions: 8-3/4" Long x 1-3/4" Wide x 1-1/4" Tall
Ingot Weight: 6 lbs
Approximate Brinell Hardness: 22
Technical Information
Delivery Information
The total weight of the product, including the product's packaging as it sits on our shelf. Since some products ship directly from the Manufacturer, their weight may be unavailable. Because of variations in the manufacturing process, similar products may have differing weights. Unless the product is designated as "Ships Alone", Shipping Weight does not include the shipping box or packing materials associated with your order.
Product ships from MidwayUSA, separate from any other products on your order due to its size. Products that are Shipped Alone incur separate "Per Order" and "Per Pound" shipping charges.
Product is regulated by the US Department of Transportation (DOT) and cannot be shipped via USPS or air shipping methods. DOT-Regulated products must ship UPS Ground.
Product is restricted by shipping carriers and cannot be shipped to certain locations or via certain shipping methods.
Additional shipping charge for HazMat products. Carriers charge extra to ship packages with products they consider hazardous, such as reloading powder and primers.
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The statements and opinions expressed within Customer Reviews reflect each author's personal perspective and do not imply endorsement by MidwayUSA, its Employees or any other organization. Customers should in no way infer that MidwayUSA has validated review information as safe, accurate or appropriate.
NOTE: Prices, specifications and availability are subject to change without notice.
We reserve the right to correct typographic, photographic and/or descriptive errors.
We reserve the right to correct typographic, photographic and/or descriptive errors.
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text:
Currently unavailable for purchase
The setting sun on an office building in Zug, Switzerland.
HDR created from 1 jpg image, exposures adjusted in PS CS4 (+1, 0, -1) tone mapped in photomatix and final processing in PS CS4.
hdr, sunset, reflection, glass, office building, zug, switzerland
Originally hailing from Bundaberg, Queensland, Australia, Luke's work uniquely reflects his life-long love of the outdoors and his keen interest in portraiture. Having recently returned from 4.5 years living and travelling abroad, his portfolio presents an intriguing variety of images that will delight any viewer.
Thank you for sharing your artwork with the Photomatix HDR Group!
Thanks Bob.
– Luke Griffin
Gorgeous light!
Not bad for an iphone hey? ;-) Thank you Carol.
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Transcept Pharmaceuticals (TSPT -40.6%) shares plummet after the company says it expects to...
Transcept Pharmaceuticals (TSPT -40.6%) shares plummet after the company says it expects to receive a rejection letter from the FDA concerning its new drug application for insomnia treatment Intermezzo. The agency expressed concerns about the safety of the drug during a Tuesday conference call, the company says.
From other sites
at MarketWatch.com (Apr 26, 2012)
at MarketWatch.com (Mar 14, 2012)
at MarketWatch.com (Oct 4, 2011)
at MarketWatch.com (Sep 15, 2011)
at MarketWatch.com (Sep 15, 2011)
ETF Hub
ETF Screener: Search and filter by asset class, strategy, theme, performance, yield, and much more
ETF Performance: View ETF performance across key asset classes and investing themes
ETF Investing Guide: Learn how to build and manage a well-diversified, low cost ETF portfolio
ETF Selector: An explanation of how to select and use ETFs


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Upin and Ipin are five-year-old identical twin brothers living in a well-off Malay-Muslim household with their sister Ros and maternal grandmother Uda ("Opah"), albeit being orphans (in episode six, the twins, Ros and Opah were seen to visit their parents'
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