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May 29 2010
My Flour/Sugar Drawers
I posted this in the cooking section of my website, back before this Home and Garden section existed. It's buried deep in the annals of PW Cooks, so I thought I'd bring it over here to its rightful place. This remains one of my favorite features in our kitchen.
When Marlboro Man and I kicked his parents out of their house on the ranch so we could live there instead I didn't want to do a thing to the house. It was 30 years old, lived in, exceedingly comfortable, and I loved everything about it. The ceilings needed a fresh coat of paint, though, so after his parents moved out of the house and into their house in town, we decided to have it painted before we moved in. The day after the painter started, Marlboro Man said, "Why don't we just go ahead and re-do the kitchen as long as we have this mess in here?" Six months later, we moved into the house, which by then had a brand new kitchen, and I was like, "Uhh…weren't we just going to paint the ceilings?"
We've always planned things well in advance. Like The Lodge.
And okay, we didn't kick Marlboro Man's parents to the curb. They were moving to town anyway and had asked us to please move into their house on the ranch because they couldn't bear the thought of it sitting empty. But I like my version above better.
I asked my mother-in-law to help me figure out the design of the new kitchen because she's good at that type of thing and she'd lived in the house for thirty years and knew all about the air and the light there. I didn't want to use an architect or kitchen designer because I was lazy and agoraphobic and didn't want to drive to the city to meet with anyone, so she and I measured out the space, bought a tablet of graph paper, and sat around drawing up different configurations until we got it just right. It was much more fun than having someone else do it. And all the while, my third baby gestated in my womb.
I'm happy with the way it turned out. It's functional and roomy, which can be a good and bad thing—bad when I decide to use every inch of space to fill up with dirty pots and pans and plates. Good when we have a bunch of cowboys over.
One of my favorite things about my kitchen are these glass-front drawers:
They're in my baking center. And they make baking fun, to the detriment of my love handles.
I think I dreamed them up one night in my sleep…I'm not sure.
The flour (or sugar) go right inside the drawer, so I can see exactly how low my supply is getting.
But the flour/sugar is safe inside, because there's a sliding cover on each of the drawers.
So I open the drawer, slide open the cover, and scoop out all the flour I need. And usually, I don't even slide the cover closed, because when I close the drawer, it closes it for me.
In the six-plus years I've lived here, I've never once found a critter in any of the drawers. I try to keep it pretty fresh in there; I use a pastry scraper to get out the last bit of flour, then I always remove the drawers and wipe them out with a hot, sudsy cloth.
That's why they're a little crooked right now; for some reason, the two bottom drawers are slightly taller than the top drawers, and I never put the right drawer in the right spot.
But then again, I'm not concerned with perfection.
But I think you already knew that.
263 Comments
Heidi in Rhode Island On Saturday, May 29 at 10:57 pm
I love these!! My MIL had a Hoosier cabinet she gave to her other son– not my hubby– so I have to contend with King Arthur Flour buckets in the pantry for now. But when I get to do a remodel, I have my eye on these babies… Makes me feel all cozy inside.
Sam N. On Saturday, May 29 at 10:58 pm
Love the drawers–might even do that in my own house!
Christina ~ LilyBelle Photography On Saturday, May 29 at 10:59 pm
These are genius. Totally in love with this. Gonna have to remodel now. Again.
katchen weaver On Saturday, May 29 at 11:00 pm
My grandma had flour & sugar drawers. I loved baking at her house and thought it was the best thing ever. I love that yours have glass. So pretty.
Jessica @ One Shiny Star On Saturday, May 29 at 11:01 pm
Jealous! I have big glass jars.
Enid On Saturday, May 29 at 11:04 pm
I want to do this in my new kitchen….that is for sure!
sara On Saturday, May 29 at 11:04 pm
I positively LOVE this idea! After years of frustration with too-small flour & sugar canisters, I have now resorted to keeping it in #10 cans, always hidden in my closed-door pantry. I will remember this for the hopeful day that I redo my kitchen!
Anna On Saturday, May 29 at 11:05 pm
Who made your drawers?
Ashley Calaway On Saturday, May 29 at 11:06 pm
That is the best idea ever. I want those in my future kitchen. Which is probably 20 years down the road. Oh well, here's to the future!
maggiewann On Saturday, May 29 at 11:06 pm
Cool! I love them.
The Coupon Goddess On Saturday, May 29 at 11:09 pm
I'm green with envy and coveting your drawers. You are one lucky duck.
Rachael Black On Saturday, May 29 at 11:21 pm
I have big glass jars for EVERYTHING in my pantry because I love the "viewing" of the items…but this is pretty awesome too.
Ree: I love this post, I wish you'd do more "Show us your house posts!" it's fun and always interesting to see where and how people live! Please, consider!
Shan On Saturday, May 29 at 11:22 pm
Love them and they are so different. I have never seen anything like them. Don't think they would work in my house though because my girls would think it was a new sand box or something.
Sara Soda On Saturday, May 29 at 11:23 pm
My husband and I keep writing down things we would like our house to have when we build our own. 1) Thick stairs for our huge feet. 2) Tall ceilings for our tall bodies. 3) More than one sink in our kitchen… because I want more than one. I think I'm adding these glass-front drawers to our kitchen list.
cindy at jtlt On Saturday, May 29 at 11:24 pm
Amazing!!! A lot of Asians have these stand alone drawers for their rice. Same concept with a small window to see how much is in there, but it actually has a button you can press for the cups of rice you want it to dispense.
Carole & Chewy On Saturday, May 29 at 11:28 pm
I always wondered how those sorts of drawers stay clean. I'd love to have them.
mcl2008 On Saturday, May 29 at 11:30 pm
I am in love with those drawers.
Deby On Saturday, May 29 at 11:31 pm
Jackie On Saturday, May 29 at 11:34 pm
I love your kitchen! LOVE IT!!!!
Love, love, love!!!
My hubby was offered an awesome job so we're moving from Florida to Maryland (or West Virginia) as the job is right on the border of both of them. I will be keeping your kitchen in mind as I house hunting next month!
Marilyn On Saturday, May 29 at 11:38 pm
There's an eyeball in the back right. I thought I was seeing things (snort). Reminded me of those Find the Hidden stuff puzzles in Highlights.
Love the color of the cabinets. I'm getting ready to start planning for a kitchen re-do, but everytime I think I've decided, I see something new that I like.
Jess On Saturday, May 29 at 11:41 pm
Love it!!!! I would bake all the freaking time if I had those drawers…
Linda On Saturday, May 29 at 11:41 pm
I want to marry your kitchen.
The End.
Amy On Saturday, May 29 at 11:42 pm
I love your kitchen. I'm with Linda, #19. If you could see my kitchen, you would cry! I think it would fit in one of your drawers…
Kimberly Loomis On Saturday, May 29 at 11:43 pm
What a fabulous idea!!! Wow! I just love it. I have to bake gluten free and have several different kinds of flours I use, so I could totally see a row of 1 pound flour drawers and a row of five pounders, too!! So super cool…
Helen On Saturday, May 29 at 11:45 pm
My last house had that Saltillo tile! Did you know that it is cool to have a tile square with a dog's paw print in it? It comes from Mexico and supposedly getting some random dog's paw print in your shipment is a highly coveted thing. I had one in my game room! Am I nuts or have you ever heard of that? (for the record, there is a spoon imprint on my front porch now! Don't have a clue on that one~~)
Mandi B. On Saturday, May 29 at 11:48 pm
My grandma had a sugar drawer. When I was little I remember going to grandma's house and playing in her sugar drawer. It was like a indoor sandbox to me. I love how you put windows in the drawers!
Susan On Saturday, May 29 at 11:48 pm
Awesome kitchen! I would never want to stop cooking….
Lori On Saturday, May 29 at 11:50 pm
These are so cool. I have a walk-in pantry and they would go perfect in there. Where did you get them, or are they custom made???
Sarah Morrison On Saturday, May 29 at 11:57 pm
I absolutely ADORE this idea!! When we build our dream house, these are going in!!
Bev On Sunday, May 30 at 12:03 am
Do you have 2 separate types of flour in the 2 flour drawers?
Dana Steinberg On Sunday, May 30 at 12:14 am
Those are awesome! And I was wondering the same thing as Bev/#27; I was guessing maybe whole wheat and white flour? Rice as another drawer is great too.
Debbie S, S, On Sunday, May 30 at 12:23 am
I love your drawers (and your kitchen)!! I have GREEN PLASTIC TUPPERWARE Cannisters from the 70's….UGH!!
Abby @ They Lend Me Their Hearts On Sunday, May 30 at 12:24 am
What a fantastic idea! Did you ever give a tour of this kitchen?
Lori Funk On Sunday, May 30 at 12:28 am
You have beautiful drawers Ree! Um…in your kitchen. Ya.
Stephanie On Sunday, May 30 at 12:30 am
I love, love, love your drawers. I'm just going to have to remodel now.
ann c On Sunday, May 30 at 12:40 am
Reminds me a bit of the described kitchen drawers of a newly wed Laura Ingalls Wilder .
Suze On Sunday, May 30 at 12:42 am
I would love a large and spacious kitchen and those drawers are lovely.
sleepy4 On Sunday, May 30 at 12:43 am
Your kitchen is absolutely beautiful. Love those drawers.
wendy m On Sunday, May 30 at 12:51 am
Your kitchen is awesome. I envy you. I love the glass drawers. I would totally love that in my kitchen. But it's tiny compared to yours, so there wouldn't be the room…but in my dreams. Awesome!
Country Girl in the City On Sunday, May 30 at 12:57 am
I love your big beautiful kitchen and am so jealous. My kitchen is pretty small and not very much counter space at all, so I'm usually juggling something or other when I working in there. Love the baking drawers too!!
Whole Food For The Whole Family On Sunday, May 30 at 1:04 am
Clever idea!
Aspen Lane Designs On Sunday, May 30 at 1:04 am
What an amazing kitchen you have! LOVE, LOVE, LOVE it!!!
Viola in Encinitas, CA On Sunday, May 30 at 1:12 am
Simply beautiful. Wow!!!
Mary at Deep South Dish On Sunday, May 30 at 1:21 am
I guess I've been around for a bit because I actually do remember those drawers! (Though when I saw the title of the post in my reader, well, let's just say I was thinking a whole different kind of drawers LOL : ) I love those – how convenient and tucked out of the way too instead of sucking up precious counter space, which in my little ole galley style kitchen is a premium.
Have a wonderful weekend Ree!
kerri On Sunday, May 30 at 2:54 am
My gram had these in her kitchen when I was a kid. They were a little different though- they were the full height of the counter and instead of being a pull out drawer, you pulled and they leaned out at an angle. They held something like 50 pounds of flour?? She had 4 all under her main counter space, one flour, one sugar, and I forget the other two– oats in one maybe. Anyway, I have always wanted some, but as yet I have no house, so I am stuck with tiny horrible apartment kitchen "nonspace"
sarajo On Sunday, May 30 at 3:24 am
those are so cool. I cannot wait until we can get a new house and have a more functional kitchen. I love looking at cool kitchens and dreaming
Kim Aguilar On Sunday, May 30 at 4:18 am
That is the coolest thing I have ever seen. Hands down.
Manju Rajender On Sunday, May 30 at 4:32 am
The flour and sugar drawers look beautiful. A very nice idea. Perhaps I would try it out when we have our own home. Thought of kicking out in-laws is cool isn't it
valerief On Sunday, May 30 at 5:38 am
Oooohhhh, I LOVE them. I want them! I'm moving in September to a house with an awesome awesome big kitchen, but now I suddenly realize that it does need some remodeling. I want those!!!!
Here's my new kitchen! http://www.vandeflier.com/2010/05/big-kitchen/
honeybee On Sunday, May 30 at 5:43 am
For those of us living in Europe with teeny tiny kitchens, I have only two words: Kitchen porn.
judi On Sunday, May 30 at 5:55 am
My Great Aunt Pearle had a drawer almost like that in her kitchen for flour. It tilted out and had a lid over it. She was always baking pies and cookies.
Kathleen On Sunday, May 30 at 6:13 am
I've never seen kitchen drawers function in this way before. I think they're ingenious!
Jennifer On Sunday, May 30 at 6:17 am
My grandmother had something like this in her house for her flour. I've always loved that idea and wanted something like that in my kitchen.
Framed On Sunday, May 30 at 6:20 am
Wow. Those drawers. I don't think I've ever been so envious of anything in my life. Sigh…..
Madeline St Onge On Sunday, May 30 at 6:25 am
What a great idea. Love your kitchen
Jen at Cabin Fever On Sunday, May 30 at 6:29 am
Ree you are just seeing things. I can't even tell those drawers are crooked. Its all in your head. But… that idea is FABULOUS! Restaurants need to follow that idea. Lord knows I don't bake enough to have that much on hand though
petersonclan On Sunday, May 30 at 6:30 am
We are planning to build a new house… where can I get some drawers like these, or are they custom?
Courtney On Sunday, May 30 at 6:46 am
Ah your kitchen is gorgeous. I love the drawer idea!
Katie On Sunday, May 30 at 6:49 am
I love your kitchen! I've never seen the whole thing before, only parts in the background of your pictures. I love the cabinets and wall color! And those drawers are awesome! At our house, I'd have to fill them with Cheerios and pretzels!
judy On Sunday, May 30 at 6:55 am
love the bright windows at the end, and the colors.
Favor F On Sunday, May 30 at 7:00 am
Crooked or not your kitchen is Beautiful. I'm hoping to re-do my kitchen next summer. I will absolutely consider this idea. Since finding your site I have begun baking and cooking more. I am loving it, don't know if it's that I've gotten older or you are just inspirational. My family thanks you!
Amy from She Wears Many Hats (missamy) On Sunday, May 30 at 7:04 am
I like your drawers.
And your shoes.
Shirts too, I like them there shirts you wear. They're cool.
Amy from She Wears Many Hats (missamy) On Sunday, May 30 at 7:07 am
Okay, I had to come back. My husband was looking at your drawers whilst I was and said my comment was creepy. I don't think it was. But just wanted to make sure you didn't take it in a creepy way, because that's not how it was intended. You're just a fashionable hip chick, drawers and all.
He's a ding-a-ling.
WHATUPDUCK On Sunday, May 30 at 7:09 am
And you probably never run out since you can always see what's there. That's my biggest problem, not knowing what's in those darn cannisters!
Natalie On Sunday, May 30 at 7:11 am
Interesting….. When we build our dream kitchen, I may have to seriously consider these!
Susan C On Sunday, May 30 at 7:32 am
Your kitchen is amazing! But please tell us the story of the eyeball, because it's kind of creeping me out.
amyjk On Sunday, May 30 at 7:41 am
please explain the super-freaky-sized-eye-photo. thank you.
Theresa in Alberta On Sunday, May 30 at 7:46 am
If I was to undertake a huge overhaul of my kitchen, which I am not cause I can stick to just painting, I would shamelessly copy this idea. If I am not mistaken, I have clicked over to other commentors who have blogs who have copied this great and handy idea!!
Linda On Sunday, May 30 at 7:48 am
WOW – these are genius. I'm in the middle of drawing out my new kitchen for our remodel – off the scratch off a few squares and put these in. Thanks for sharing!
Chau On Sunday, May 30 at 7:55 am
I like these drawers and have seen them on magazines and such. I'm not sure I'll be able to use the contents to their full capacity though because I'm only cooking for two. One drawer full of flour would probably take me couple years to empty.
Raina at The Garden of Yum On Sunday, May 30 at 7:57 am
What a great kitchen feature! It is so nice that you had your mother-in-law help with the kitchen design. I am sure that meant a lot to her.
suburbancorrespondent On Sunday, May 30 at 7:57 am
This wonderful idea is in The First Four Years, the last (and, technically, unfinished) book of the Little House series. Almanzo builds Laura a little house and in the pantry he builds all sorts of useful shelves and drawers, including a flour drawer. Actually, he may have gotten the idea from his mother's kitchen, featured in Farmer Boy. I can't remember.
Maven On Sunday, May 30 at 7:57 am
I go through 75 to 100lbs of flour a year (kept track last year…sorta) I keep mine in a blue food-grade 55gallon drum in the pantry. Yep, I buy it a year at a time! I'm paranoid.
However, I make all the bread products my family eats…well the bread maker and oven do 90% of the work, but I put it all in there and shape it.
I like your drawer idea, but my 3 rugmonkeys would wind up looting the sugar for diabetes inducing kool-aid sludge (the kind you can stand a spoon in) or building desert dioramas with transformers vs dinosaurs, I just know it.
suburbancorrespondent On Sunday, May 30 at 7:57 am
And, no, I'm not too obsessed by Little House. Just healthily obsessed. All I know about parenting I learned from Ma and Pa Ingalls.
Pink Passion Flower On Sunday, May 30 at 8:08 am
Now I really have to hate you Ree. Those drawers are genius! They are just what I need, and want, and have to have.
But I won't get them for a while. Thank you for the wonderful ideas.
I'm also envious you could sit down with your mother in law and plan a kitchen – wish I could even sit down with my mother in law and drink tea.
christina On Sunday, May 30 at 8:20 am
I love your drawers! Is that too forward?
Chrissy On Sunday, May 30 at 8:20 am
Oh I wish I would have seen this a few months ago! They just finished installing my kitchen at our new house and I DEFINITELY would have had these drawers!!! They are perfection!!! So amazing … thanks for sharing!
STW On Sunday, May 30 at 8:28 am
I remember that my grandmother had a flour drawer in her pantry. It was so intriguing to a little kid. I've always thought it was just the ticket. That house is at least 80 years old now.
Emma X On Sunday, May 30 at 8:40 am
lol @ honeybee – took the words right outta my mouth
<3 the drawers, I was wondering though, did you have to seal the wood/cabinet/drawers with anything special to prevent ickyness? :/
My Kitchen in the Rockies On Sunday, May 30 at 8:45 am
I like the way they look, but have to think about how inconvenient it would be to clean them before every refill.
kelly On Sunday, May 30 at 8:45 am
That is SOOO cool!! I am drooling over here
Vicki Sue On Sunday, May 30 at 9:06 am
Love, love, love, love, love these!!!
MAYBELLINE On Sunday, May 30 at 9:11 am
I'm still afraid to have bugs hatching. I keep all my flour and sugar in a refrigerator.
I'm a freak. Thank you for providing this forum from me to vent.
Kay Sorensen On Sunday, May 30 at 9:11 am
I used to use flour to cook!
Now I use it to do floud paste resist on the fabics I create.
I feel I am recycling when I use the flour I have rather than dispose of it!
Barb On Sunday, May 30 at 9:13 am
My dad built wonderful bins in the kitchen of the first house he built. That was………….1920!
Kim in MD On Sunday, May 30 at 9:13 am
What a cool idea! I just completed a total renovation on my home, and I wish I had seen these before I finished!
Sue On Sunday, May 30 at 9:16 am
I'd settle for a kitchen of any kind… ~:-) but if I were going to ever be able to build my own place, I'd so put this kind of thing in… it definitely tickles my fancy!!
Rachel On Sunday, May 30 at 9:20 am
that's a seriously neat idea. Of course if I mention a kitchen remodel to hubs one more time he's probably going to kick me out so I'll have to sit on that idea for a while.
kittyhere On Sunday, May 30 at 9:28 am
Serious kitchen envy going on here. Lucky you. Would you loan me your mother-in-law ? And a blank check?
Monica On Sunday, May 30 at 9:34 am
Gah, your kitchen is ginormous! I would LOVE to have a kitchen even 1/3 of that size!
europegirl87 On Sunday, May 30 at 9:39 am
O boy! I looooove this! I am totally putting these in when we build our house (several years from now)!
Rebecca On Sunday, May 30 at 9:39 am
I need those!!!!
melissa On Sunday, May 30 at 9:48 am
can i live in your kitchen? i promise i won't take up too much room.
Jackie On Sunday, May 30 at 9:52 am
How very convenient. I have an old tin that holds your coffee grounds & tea bags as well as sugar & flour. I always forget to look in them before going to the market, so we're always running out! I definitely need those drawers!!!
JillS On Sunday, May 30 at 9:55 am
*sigh* I could be quite happy with those drawers… not to mention all that space!
Jodi On Sunday, May 30 at 10:03 am
LOVE THESE! Question though…..did you line the drawers with anything?
AimeeJ On Sunday, May 30 at 10:12 am
You have a baking center…and flour & sugar drawers?!? I have such a crush on you right now.
Sarah On Sunday, May 30 at 10:13 am
OMG I am in love with these drawers!!!!! Thank you for posting these pics, I haven't seen anything like this before. Definitely going in my "some day kitchen".
Susan On Sunday, May 30 at 10:22 am
I love those drawers, too. That large opening would make it so much less messy when measuring out flour and sugar. I don't have the space for them, so I just keep mine in some big, glass tilt top cannisters on the counter. I swear, since I've started baking more, I have as much stuff on top of my counters as I do below!
What I really envy is your island. I'd love a nice large stainless topped table in the middle of my kitchen.
Terri On Sunday, May 30 at 10:23 am
Two things come to mind…1.) I am SO jealous and 2.) i think I am in love!


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Carl Mays: Fear can destroy communication and human relations
I haven't kept up in detail on the situation in Ferguson, Mo. However, just like anyone else in the world who is exposed to print or electronic media, by osmosis alone there is no way I couldn't have picked up facts and fiction regarding the actions and reactions that began Aug. 9. The media reporting has run the gamut from being good and fair to being sorry and biased. The communication, or lack thereof, from some leaders on the community, state and national levels has run a similar gamut.
Little by little we continue to be fed facts and fiction. With a wide scope of backgrounds, experiences, biases and understandings of our own, we are still trying to determine if this was a situation of a sorry cop brutally shooting an all-American young man or a good cop shooting a hoodlum in self-defense as he was being attacked – or something in between. Hopefully, we will eventually get clarification.
Whatever the case, two things have again been solidified in my mind. One is something I have emphasized over and over again in my writing and speaking, and appears on page two of "Are We Communicating Yet?":
"According to the American Management Association, 90 percent of all problems in any organization is a direct result of poor communication."
The second is something in which I have had a long-time belief. This belief is shared now not because I have already made up my mind as to what actually happened in Ferguson. It is shared because the Ferguson facts and fiction reports caused it to rise to the surface. The thing is, in dealing with a police officer, practice the same philosophy and demeanor you would (or should) use in dealing with anyone else. If an officer stops or detains you for some reason, cooperate with this person rather than resist.
Many of us have had experiences in dealing with individuals and organizations in which, hopefully, we have learned that we get better results when we cooperate with people than when we assault people with our actions, words or demeanor. Let's face it, Dr. Martin Luther King Jr. was correct when he said, "People fail to get along because they fear each other; they fear each other because they don't know each other; they don't know each other because they have not communicated with each other." This is not relegated to being just a racial thing.
I believe many people are "scared to death" of being stopped by a cop. It's sort of a natural thing. But keep this in mind, officers never know what they are going to encounter when they detain or stop someone for any reason. To me, and I believe to you also when you think about it, that seems to be scarier. In a way, even though it is a much more serious situation, it is sort of like serving as an employee at a customer service or merchandise return counter. You never know what kind of person/customer you are going to encounter.
The best thing to do when dealing with a frontline employee, either in person or on the phone, is to set the person at ease. Same holds true with an officer. Sure, there are a few bad apples among officers, just as there are bad employees. But relating well with bad employees has helped me accomplish some things that otherwise would have been impossible. I thank God that I've not yet had to deal with any bad police officers. Well, one was rather prickly and had poor human relations, but I sensed that immediately and certainly didn't get him riled.
© 2014 by Carl Mays, National Speakers Association Hall of Fame member and author of over a dozen books, including the top-selling classic "A Strategy For Winning" (foreword by Lou Holtz). E-mail email@example.com.

subset: commoncrawl


text:
Kristofer M.R. WatsonMarch 01,2013
Kristofer M.R. WatsonKristofer M.R. Watson
SHAFTSBURY Kristofer M.R. Watson, 18, died Tuesday, Feb. 26, 2013, at his home.
He was born May 18, 1994, in Cambridge, N.Y., the son of Michael Watson of Shaftsbury and Kendy (Brown) Watson of Arlington.
He received his education in Arlington and in Bennington at the CDC, and was a former junior firefighter in Shaftsbury.
Kristofer was an avid outdoorsman who enjoyed camping, hunting, fishing, time spent around a bonfire, as well as his motorcycle or four-wheeler. He also enjoyed music, working with computers and living in Southport, N.C.
He was known as a positive young man, very gentle and always there to offer a helping hand.
Survivors include his parents; a sister, Heidi Trachte of Arlington, and a brother, David Trachte II of Rupert; his grandparents, Harry Brown of West Arlington and Joyce Brine of North Bennington; aunts, uncles, nieces, nephews, cousins; several close friends and his best friend, Addie-Pum.
Friends may call beginning at 4:30 p.m. Saturday, March 2, at Arlington Fire Department.
A bonfire memorial gathering will be held at a later date.
Memorial contributions may be made to Shaftsbury Fire Department, in care of Mahar and Son Funeral Home, 628 Main St., Bennington, VT 05201.
For guest book condolences, visit www.maharandsonfuneralhome.net.MORE IN Obituaries0801 RH Obits Caldwell paid photo no flag Full Story0801 RH Obits Kotrady Paid photo flag Full Story0801 RH Obits Fredetee paid photo no flag Full Story
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- " I LOVED this hostel! It felt very homey and the staff was wonderful! Yama, who worked at the front desk, recommended great restaurants in the city too! Thank you so much! "
- 22 May 2015 Carly
- " We stayed in a deluxe dorm which was fantastic. It was clean with useful shelves, lights, sockets, large lockers. The common room and kitchen facilities were nice. "
- 06 Feb 2015 Baran
- " lack of oil for doors to be discret in shared spaces "
- 02 Jan 2015 Florence
- " Really good "
- 01 Jan 2015 Anonymous China
- " Don't ask your guests to strip the beds of linens. "
- 22 Nov 2014 JOSHUA USA
- " Perfect location, very close to the old town and kazimierz! Clean and comfortable with many space in the room and bathroom. 100% recommendable! "
- 10 Nov 2014 Anonymous Poland
- " The stuff is friendly, the view from the window was breathtaking for me: the roofs of the old city and the garden right under the house. Furniture seemed to be new and clean. I'd like to return there one day if I need a stay in Krakow and I'd recommend this hostel to anyone! "
- 20 Oct 2014 Anonymous Poland
- " Overall I liked the hostel. The dorms were fine, the staff friendly and the location perfect! However, the kitchen was an mess and absolutely disgusting! "
- 02 Aug 2014 Anonymous Denmark
- " There are so many excellent things about this hostel: a really comfy common room covered in messages written on post it notes, free cereal, tea and coffee (where you'll invariably meet someone in the kitchen), spacious rooms and plenty of bathroom space! For the price, this hostel is just incredible. Just be prepared for some waiting while dealing with reception as this place is popular and busy. "
- 28 Jul 2014 Anonymous Australia


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The management team of premier luxury brand Louis Vuitton visited Enderun Colleges to give students an overview of the company: Louis Vuitton Moët Hennessy (LVMH) as the world leader in luxury, its global brands and operations, as well as information on Louis Vuitton Philippines, located in Greenbelt 4. They also talked about their Retail Operations Management Trainee (ROMT) program, and opportunities for Holiday Sales Associates. After the talk, the Louis Vuitton team conducted interviews, and selected nine students to be part of their team for the holiday season. In photo, from left: Nicole Suarez, Assistant Manager for Career Services, Enderun Colleges; Eric Coronacion, Store Manager, Louis Vuitton; Katherine Ada, Human Resources & Training Manager for Guam, Saipan and Philippines, Louis Vuitton; Stephanie Scharer, Operations Assistant, Louis Vuitton; Rhea De Vera-Aguirre, Country Manager, Louis Vuitton; Angela Poblador, Assistant Store Manager, Louis Vuitton. This is the second visit of Louis Vuitton's management team to the Enderun campus.
- About Enderun
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text:
ADDIE for private cloud deployments
To deploy private cloud computing architectures, organizations tend to follow a set of best practices. These rules follow a simple ADDIE approach, which stands for analysis, design, development, implementation and evaluation, according to a CloudTweaks report.
The analysis phase happens when the business takes a broad look at itself to determine what its needs are and how building a private cloud will fulfill them. The design and development stages are when the company needs to decide which cloud solutions are the best fit, the news source said. Some sections of the company will be indifferent to sharing information through the cloud, while others may be actively opposed. As a result, IT staff should choose the services that fit the company's needs best. One of the most important things here is to not forget about cloud security.
Finally, deployment is when the private cloud is actually rolled out and companies evaluate how well the process flow works. The smoother, the better, CloudTweaks noted.
According to a recent Trend Micro survey, roughly 56 percent of businesses in the U.S. have deployed private cloud environments. Implementing this architecture may be more difficult than the public cloud and should be done carefully.
Related Articles
- Welcome to GoGrid!
- I'm a Cloud Infrastructure and Big Data Solutions expert.
- What questions do you have today?


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If the game freezes, just click inside it (games can get unresponsive if you click elsewhere on the page).
Jane and Patrick are getting married today and it's going to be the most beautiful summer wedding. Jane needs your help to get ready: first, do her skincare by applying beauty products and plucking her eyebrows. Then do her make-up and finally choose the perfect dress so she's ready to move on towards the rest of her life.


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Mercury Marine 60930 replacement parts
Will this fit my 1989 5.7 Mercruiser exhaust 3'' y pipe opening?
Yes, we have verified that this will work with your Mercruiser motor.
I have a 1979 V8 Merc with Alpha One outdrive. Am I buying the right shutter?
Alpha One outdrives didn't begin until 1983 or so. So for a 1979 we cannot look that up, we would need engine model along with serial number to look up shutter.
Is this listing for a pair or for a single shutter?
This part number is for a single shutter, not a pair.
Will this part fit inline 6 165hp mercruser?
Yes. This water shutter works for several different Mercruiser applications, including your Inline 6 165 horsepower motor.
Will this part fit my 1994 Mercruiser 3.0?
Yes this should work for your engine.
Will this fit my 1990 7.4 Mercruiser exhaust, my old ones dont look like these ones.?
Unfortunately, this shutter is not compatible with your Mercruiser motor. Feel free to post a question on our Forum page to find the shutter you need: http://forums.iboats.com/
This product ships in 1 business day.
Add to Cart and enter your Postal Code to determine the shipping charges and estimated delivery date.
* Most products and orders leave our warehouse in 1 business day. However, select items may take more processing time. Alaska and Hawaii orders please add 1 additional warehouse processing day.
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text:
Delivered Thanksgiving dinner to Boynton Beach
Would love to send a Thanksgiving Dinner to my Mother in Law and her husband. They are in Boynton Beach. Looking for Turkey, Sweet Potatoes, Green Beans, Stuffing, and pie. Anyone have any thoughts on a restaurant, chef, or other to deliver? Thanks.
re: rjlebed
Sorry, but I can't think of an actual restaurant that would do this. You may be able to order a dinner from a deli, like Ben's in Boca or TooJays (various locations).
re: rjlebed
Worse comes to worse you can always have one shipped.
For example, Googling "Thankgiving DInner Delivered" brought up this among others...
you could try Poppy's or Poppies (not sure which spelling is right), the new Gramacy Square both in Delray, Toojays as someone else suggested. maybe they would deliver the day before.
2240 NW 19th St Ste 700, Boca Raton, FL 33431
I actually found a catering company called Gourmet Design Catering in Greenacres who said they could do it. anyone ever heard of them or eaten their food?
I just got one of those "Local Coupon" books yesterday and one of them is:
"Let Frankie and his Mom Cater Your Thanksgiving Dinner!"
Cafe Frankie's, 640 E Ocean Blvd, Boynton Beach


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Cathy Goska was promoted to director of project management. Goska has been with the credit union for nearly 20 years and worked her way up from service consultant.
Morgan Stanley Wealth Management
Vincent S. Sciabica was promoted to senior vice president, financial adviser, in the firm's Albany office. Sciabica has been with the wealth management company since 2001.
Health Care
Gary M. Idelchik, cardiology, joined Cardiology Specialty Services, a member of the Saratoga Regional Medical Group. Idelchik is board certified with subspecialty certifications in cardiology and interventional cardiology.
Debbie L. Flaherty, family medicine, joined Saratoga Family Physicians, a member of the Saratoga Regional Medical Group. Flaherty is board certified in family medicine.
Lucie Capek joined as a plastic surgeon. Capek is in private practice at 713 Troy Schenectady Road in Latham.
Ellis Medicine
Christopher Burky joined Ellis Mental Health at Ellis Hospital and Ellis Adolescent Treatment Center. Burky previously served as agency medical director at Northeast Parent and Child Society in Schenectady.
James Hynek joined as executive vice president and chief financial officer. Hynek previously served as chief accounting officer at AmeriHealth Caritas in Philadelphia.
Jennifer Saunders was promoted to CEO at the Montgomery County Chapter of NYSARC Inc. Saunders previously served as chief financial officer since 2008.
The Wesley Community
Sandra Redding was promoted to leisure services director. Redding has been with the comprehensive care community for more than 20 years.
Kirchhoff-Consigli Construction Management
Racquel Murray joined as a project engineer. Murray has more than 14 years of experience in construction project management.
DWM Facilities Maintenance
Heidi Neil was promoted to vice president of finance. Neil has been with the company since its inception in 1997, serving as financial director since 2002.
Real Estate
United Group of Companies
Jeff Arnold joined as chief operating officer of United Realty Management Corp. Arnold previously served as senior vice president of operations at Innovative Student Housing.
James McGuinness & Associates Inc.
James McGuinness was named chairman. McGuinness founded the firm 35 years ago and previously served as president.
William C. Smith was named president. Smith previously served as senior consultant and has been with the firm for 26 years.
Peter Bombard was named vice president of consulting services. Bombard previously served as manager of consulting services and has been with the firm for 22 years.
Tim Frament was named vice president of government services. Frament previously served as manager of programming and has been with the firm for 22 years.
Christopher Weis was named vice president of commercial applications. Weis previously served as product manager and has been with the firm for 12 years.
Javed Sikander joined as CEO. Sikander previously served as senior director at Microsoft and at Azure BizTalk Services.


text:
News, trends and ideas we're tracking today.
Posts filtered on Tag
First post-shooting photos of Gabrielle Giffords released
The first photos of U.S. Rep. Gabrielle Giffords were taken by P.K. Weis of SouthwestPhotoBank.com, who is no stranger to the Arizona congresswoman and has known her for more than a decade. The pre-surgery photos, posted on Giffords' Facebook page, are the first since the congresswoman was shot less than six months ago. "The photos […] [Read More]


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Quick Links
Shop All Jewelry
BRZ10306 In Stock
This Marbled Black Fire Agate Shamballa Inspired Bracelet is edgy and ferocious, just like you. This shamballa inspired bead bracelet features black fire agate beads with an intense crackled finish, revealing an ivory undertone. In the middle, a studded bead with metallic czs add some extra bling. Shamballa is known to many spiritualists as a place where peace, tranquility, and happiness converge. Shamballa bead bracelets were traditionally worn by monks to encourage mediation and each bead had its own meaning, and way of channeling positive energy. This is 2011's hottest upcoming jewelry trend, so don't miss out! This bracelet is adjustable between 7.5 and 9 inches for a perfect fit.
Eve's Addiction.com wants you to be a happy customer. We want you to be completely satisfied with the sterling silver jewelry that you receive from us, as we only sell high quality silver and cubic zirconia cz jewelry. We do understand that you may not like your purchase for some reason.
You may return or exchange your jewelry within 60 days of purchase if you are not satisfied with it. The jewelry must be returned in its original condition for a refund or exchange. Engraved, personalized, photo, monogram, name and initial, chocolate and clearance items are not returnable or exchangeable.


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State Of Text API
State of Text is a provider of mobile text messaging and SMS marketing applications. Service provided by State of Text include text message advertising, QR code generation and integration of SMS into client platforms. The State of Text API provides a way for clients to include SMS/MMS connectivity in their business applications. Documentation is provided for partners and is not publicly available.
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Our research is principally focussed on memory reconsolidation in rodent associative memory settings. These include auditory fear conditioning, contextual fear conditioning and various appetitive pavlovian conditioning paradigms. We also study initial memory consolidation, as well as extinction of memories.
Newly-acquired memories are not immediately stably stored in the brain. Rather, they require a period of memory consolidation in order to persist into the long term. However, even once the consolidation process is complete, this does not mean that the resultant memory is "fixed in stone". Memories need to be flexible and modified in order to remain useful and relevant. This is where reconsolidation may come in. The retrieval of a memory sometimes, but not always, renders that memory vulnerable to disruption. It seems that when a memory is retrieved it can become reactivated or destabilised, necessitating a reconsolidation process in order to restabilise it back into an inactive stable form. Therefore, memories can undergo cycles of destabilisation and reconsolidation.
It appears that this cycle of reactivation and reconsolidation may allow memories to be updated. We have shown this for the updating of contextual fear memory strength and content. Given that learning theories seek to explain the amount of learning that is accrued on a given trial, this can also be conceptualised as memory updating. Therefore, it may be possible to integrate our understanding of memory reconsolidation with concepts of learning theory. In particular, we have previously argued that the prediction error signal, which is hypothesised to regulate the magnitude of learning, may be critical for the triggering of memory destabilisation.
Other research focusses on the potential for targeting reconsolidation (and extinction) processes in the treatment of disorders such as phobias, posttraumatic stress disorder and drug addiction. All these disorders feature abnormally strong and persistent memories that might be diminished either by disrupting the reconsolidation of destabilised memories or by exploiting the updating nature of reconsolidation to modify beneficially the previously-maladaptive memory. We have previously demonstrated that cue-induced cocaine seeking can be reduced by interfering with the cue-cocaine memory. Moreover, we have shown that a reactivated light-food memory can be modified with extinction training (in a retrieval-extinction procedure) to reduce cue-induced food seeking. This retrieval-extinction approach is a new area of research and we are currently investigating its underlying mechanisms.
One of the constraints of research into memory reconsolidation is knowing how successfully to reactivate and destabilise a memory. Retrieving a memory is not always sufficient to destabilise it. Our current hypothesis is that there has to be some updating information present at memory retrieval in order to engage the reconsolidation process. Therefore, we are currently very interested in the so-called boundary conditions on memory reconsolidation; that is, when it does and does not take place. Several boundary conditions, such as the strength and age of a memory, have been described by us and others. In particular, we are interested in the apparent competition between reconsolidation and extinction. This question is particularly important as without knowing whether a retrieval session engages reconsolidation or extinction preferentially, attempts to disrupt reconsolidation and diminish a memory may instead impair extinction to preserve the memory. Conversely, interventions aimed at potentiating extinction to diminish a memory might instead enhance reconsolidation and make the memory stronger.
We are also currently investigating whether instrumental memories undergo reconsolidation. These memories remain the last ones for which the only existing published studies of memory reconsolidation have failed to demonstrate its existence. We believe it is likely that all memories do undergo reconsolidation, at least under certain circumstances. Therefore, we are seeking to show that instrumental behaviours can be reduced by impairing memory reconsolidation.
BBSRC Responsive Mode Research Grant
"Neural Mechanisms of Memory Updating"
3 yr; April 2013 – Mar 2016; £508k
UoB-UoN-FAPESP Collaborative Research Grant
"Cannabidiol regulation of fear memory processing and associated brain function"
Welcome Trust ISSF Pump-Priming Grant
"Reconsolidation of instrumental cocaine seeking memories"
Leverhulme Trust Research Project Grant
"Prediction Error and Memory Reconsolidation"
April 2011 - Mar 2014; £208k
MRC New Investigator Research Grant
"Neural Systems and Neurobiological Pathways Underlying Aversive Memories"
Mar 2009 - Feb 2012; £473k
Royal Society Research Grant
"Molecular Mechanisms of Fear Memory Reconsolidation and Extinction"
Oct 2007 - Sept 2008; £15k
Please see http://www.researcherid.com/rid/A-9629-2008
Print this page
Download as PDF
University of Birmingham
School of Psychology
Tel: +44 (0)121 414 2607
Email: j.l.c.lee {at} bham.ac.uk
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Royal looking fashionably embroidered coats depict the old western look and enhances the charm of any person who wears it. Using rich and pure silk these coats provide comfortable fitting as well.
Item Code: Design1
MC Donald (family Crest) Small Pocket Size Embroidered Badge
Item Code: Design2
We design thread embroidery on the coats. The embroidery has an elegant look and also adds mystic charm to the person wearing the coat.
Item Code: Design3
The collar embroidery done on the coats or suits using silk threads gives a western look. The finish and color combinations are carefully observed.
Item Code: Design4
We design attractive hand embroidery on the coats to give them a completely western and royal feel. Our adept designers and artisans have carved these embroidery using high quality silk threads.


text:
|"Joe \"Floid\" Kanowitz" <bugs@xxxxxxxxxxxxxxxxxxxxxxx>
|Sun, 25 Feb 2007 22:33:12 -0000
Joe "Floid" Kanowitz <firstname.lastname@example.com> added the comment: dmesg from the old (1.8) kernel attached to document any other aspects of hardware that I've forgotten. The system does flop the controller in question between irq2 and irq3 as other devices (the SATA side, namely) are disabled or enabled in the BIOS setup -- which is to say I've observed it work with either assignment under 1.8 during all these reboots. All the BIOS knobs are back as they came, meaning the SATA controller is enabled. (The PATA controller I'm trying to use is always-on; no option to disable it.) _____________________________________________________ DragonFly issue tracker <firstname.lastname@example.com> <http://bugs.dragonflybsd.org/issue566> _____________________________________________________
Description: Binary data


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brianwferry posted a photo:
flaws, on the blue hour
brianwferry posted a photo:
flaws, on the blue hour
有喵的生活 posted a photo:
chara*coco* posted a photo:
**Geoff* posted a photo:
{E}mma posted a photo:
【壞壞】㊣ posted a photo:
laura taylor. posted a photo:
day.sleeper posted a photo:
bạn tân sắp cưới vợ
有喵的生活 posted a photo:
Pasty Xie posted a photo:
*Cinnamon posted a photo:
♥00 posted a photo:
istanbul& cat
romanyuer posted a photo:
avalonux posted a photo:
Leica R8, Elmarit 2,8/35mm. Ilford FP4 Plus, ID-11, 1+3 20min. Scanner, Epson 3170.
Masakazu Ikeguchi posted a photo:
Huhuren9【⚠】 posted a photo:
shinya* posted a photo:
Pieter Ameye posted a photo:
flakahoo posted a photo:
Se trata de una realización espectacular, al más puro estilo Maserati de los años 70. Pasos de rueda ensanchados, lunas inclinadas, ese precioso logo Monteverdi sobre fondo negro….
essichgurgn posted a photo:
Gordon Calder posted a photo:
The Countach was styled by Marcello Gandini of the Bertone design studio, the same designer and studio that designed the Miura. Gandini was then a young, inexperienced designer—not very experienced in the practical, ergonomic aspects of automobile design, but at the same time unhindered by them. He produced a quite striking design. The Countach shape was wide and low (42.1 inches), but not very long (only 163 inches). Its angular and wedge-shaped body was made almost entirely of flat, trapezoidal panels.
The doors, a Countach trademark, were scissor doors: hinged at the front with horizontal hinges, so that the doors lifted up and tilted forwards. The main reason is the car's tubular spaceframe chassis results in very high and wide door sills. It was also partly for style, and partly because the width of the car made conventional doors impossible to use in an even slightly confined space. Care needed to be taken, though, in opening the doors with a low roof overhead. The car's poor rear visibility and wide sills led to drivers adopting a method of reversing the car for parking by opening the door, sitting on the sill, and reversing while looking over the back of the car from outside.
The pure style of the prototype was progressively enhanced or cluttered (depending on one's point of view) by the evolution of the car to improve its performance, handling, tractability, and ability to meet mandated requirements. This began with the first production model, which included several vents which were found to be necessary to cool the engine adequately. These included the iconic NACA duct on the door and rear fender of each side of the car. The car design changes ended with a large engine vent directly behind the driver, reducing the rear view. Later additions, including fender flares, spoilers, carburetor covers, and bumpers, progressively changed the aesthetic values of the car.
The Countach's styling and visual impression caused it to become an icon of great design to almost everyone except automotive engineers. The superior performance characteristics of later Lamborghini models (such as the Diablo, or the Murciélago) appealed to performance car drivers and engineers, but they never had the originality or outrageousness that gave the Countach its distinction. The different impressions left by the various Lamborghini models have generated numerous debates and disagreements over what constitutes 'classic' or 'great' automotive design (elegant looks and style, vs. technical and engineering superiority).
The word countach is an exclamation of astonishment in the local Piedmontese language — generally used by men on seeing an extremely beautiful woman.
The Countach name stuck when Nuccio Bertone first saw "Project 112" in his studio. The prototype was introduced to the world at the 1971 Geneva Motor Show. Most previous and subsequent Lamborghini car names were associated with bulls and bullfighting.
Info from Wikipedia
Goodwood Festival of Speed 2011
alphanumeric. posted a photo:
Technical illustrations of Dieter Rams products by Bibliothèque
jala. posted a photo:
Mentalitätsbestie posted a photo:
Mentalitätsbestie posted a photo:
MGG Fotografia posted a photo:
Follow me in Facebook:
Follow me in twitter: www.twitter.com/mgg_fotografia
Nancy Rose posted a photo:
Darn, this is how I am feeling: I just spent a very frustrating hour trying to figure out how to make layers in Adobe Elements 6, and how to merge two photos. Absolutey no success, unless elevating my blood pressure and learning several new swear words can be called success! SH…!!!! My book doesn't give basic info, and the web online advice does not either. I could not even get the layers palette to open or figure out how to see which photos I had already opened…grrrrrr..I need a tutor! Hug a Horse showed me once and made it look so easy (well, for her..she's the sister with the techie brain!)
Note :This is revised: I cropped the door window frame out as suggested by mississaugapictures
I also found some good BASIC info on About.com and printed it all off so I can try to follow the steps…wish me luck..!
Tied with MissyV110 as winner of "Our Memories Our Times" group, Domestic cat contest Feb/09
Apparently this was viewed over 37,000 times somewhere on reddit.com on Feb 2, 2011…wish I knew the actual source!
derene 8187 posted a photo:
View On Black
*6261 posted a photo:
Blue Sky
*6261 posted a photo:
My name is HANA.
How are you?
*6261 posted a photo:
nuzz posted a photo:
*6261 posted a photo:
Hasselblad 503CW
Makro-Planar T* 120mm
Stevе posted a photo:
ng.kelven posted a photo:
Well… not exactly. I'm currently sitting in Newcastle right now for a job that I am on. Heading back to London tomorrow but I am relaxing as much as I can for now.
Everyone has their own way of relaxing. What is your way? This Saturday, I was sitting in my room in London, drinking a glass of chianti (red wine), listening to Chris Botti in the background, all the while working on my book. THAT was my definition of relaxation. Before I knew it, hours flew by and I felt like I could keep going at it…. But then the bottle ran dry lol
Hope you've all had a good and productive Monday. It's going to be a craaazzzy week!!
.littlegirlblue posted a photo:
Tuva Kleven posted a photo:


text:
The most famous woman you've never met
The hottest ticket on Broadway continues to be "The Book of Mormon," a musical that pokes fun at the Mormon faith in particular and Christianity in general. It is also full of profanity and blasphemy. If there was a show called "The Book of Muhammad," the Eugene O'Neill Theatre probably would have been burned down by now. New Yorkers are selective when picking their targets.
Now there's a new musical called "Scandalous," about a colorful, some would say corrupt, evangelist named Aimee Semple McPherson, founder of the Foursquare Church. In the early part of the 20th century, Aimee was more famous than any TV evangelist today. She combined a considerable amount of show business with an equal amount of religiosity and packed them in at her Angelus Temple in Los Angeles, which remains in operation today, long after her death.
"Scandalous" has just begun previews. I saw it in development and thought it excellent. Carolee Carmello, the actress who plays Aimee, is superb. She is on stage most of the show and commands it better than any TV evangelist ever has.
In her prime, Aimee was the scourge of fundamentalists. They denounced her as a fraud, a tool of Satan, and worse. And there was ample evidence to support many of their claims. On May 18, 1926, Aimee disappeared for five weeks. She claimed to have been kidnapped and held for ransom. Witnesses placed McPherson in a seaside cottage in Carmel-by-the-Sea with her married radio engineer Kenneth Ormiston. The Los Angeles district attorney filed obstruction of justice charges, a trial followed and McPherson's fantastical story landed on the front pages of newspapers around the country.
You'd think this would interest a New York audience, which in the past has turned out to see plays about corrupt religious leaders, "Elmer Gantry" comes immediately to mind. And an uncorrupted evangelist named Billy Graham turned out hundreds of thousands of New Yorkers during his 1957 Crusade, filling both Yankee Stadium and Madison Square Garden.
The book and lyrics for "Scandalous" were written by Kathie Lee Gifford, who is controversial in her own right, not because she is guilty of any of the sins associated with Aimee, but because she is a Christian who tries to live a life pleasing to the One she follows. There are people who still dislike Gifford for talking so much and so glowingly about her children and husband on the old "Regis and Kathie Lee" show; she now co-hosts the fourth hour of the "Today" show on NBC.
Gifford, who is a friend, called me to talk about the show she hopes will appeal to all faiths and none. She wants people to know that "Scandalous" isn't about promoting faith. It is a creative work of theatrical art. It's entertainment and should be seen as such.
For years numerous groups, starting with the Moral Re-Armament movement of the '30s, to the Hayes Commission, which censored Hollywood films of material it deemed too racy, to the Moral Majority, have denounced films, TV shows and the performing arts for their content, but put no real effort into creating better entertainment of high quality that people of faith would see. This failure all but ensured what the late Richard John Neuhaus called the "naked public square," a culture absent a conservative biblical and cultural voice. Kathie Lee Gifford has created good entertainment and with "Scandalous" she attempts to lights a few candles in a dark arena.
Liberals and conservatives, religious or not, ought to love "Scandalous." Buy a ticket. Go see it. Be entertained. Appreciate the unique power and strength of Carolee Carmello.
Secret Service agents study counterfeit bills in order to better identify the genuine article. Even if you're a skeptic about religion, you might be better able to judge authentic faith after seeing the counterfeit.
Also see...
This dad punches the crap out of two girls attacking his daughter. Tell me you wouldn't do the same if a pack of thugs were beating on your child. I...Read More
Cal Thomas
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That's the question that has to be on everyone's lips at this point. We've spent trillions of dollars of taxpayer


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Use the new LC Column and Sample Prep Navigator to find the best Agilent column and sample prep products for your application.Try it now at www.agilent.com/chem/navigator
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Katherine Ernst
Philadelphia's Most Haunted Places
Philadelphia is one of the nation's oldest cities, so it's inevitable some of its iconic spots would carry a little lore.
2012 Philadelphia Holiday Theater Preview
Whether you're looking for a family friendly show or an adult holiday revue, the Philadelphia-area theater scene has it all.
Top Buildings Or Works Of Architecture In Philadelphia
Philadelphia is one of the country's oldest cities, and that shows up in its architecture.
Top Bizarre Statues And Public Art In Philadelphia
From enormous board game pieces sprinkled throughout the city to a giant clothespin and something that looks like a huge tooth, there's always something to see in Philadelphia.
Top Museum Exhibits To See This Fall In Philadelphia
Think you've seen it all? Think again! This fall, Philly's museums are doing it up right with options everyone will love.
Top Upcoming Art Competitions In Philadelphia
Whether your medium is visual arts, poetry or novel writing, many would-be artists just don't know how to get their foot in the door. If that describes you, then read on, because one of these Philadelphia-area contests may be right for you.
Top Fall Festivals In Philly
Philadelphia is often thought of as a place to visit only for its historical significance, but as the nation's fifth-largest city, it has much more to offer than that, including a thriving arts and culture scene.
Top Spots For Cabaret In Philly
If you want to see this art form of yesteryear combined with the social commentary and sensibilities of today, you should check out one of these Philadelphia events.
Top Upcoming Classical Music Performances In Philadelphia
Philadelphia is a great place to see world-class musical performances. Whether you're interested in strings, winds, piano, an ensemble or a full orchestra, there's something amazing in store for you this fall.
Important Places To The People Who Built Philadelphia
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Asher Clark
Football team places nine on academic all-conference team
Players must have 3.0 GPA or better to make team
Air Force Football Military Bowl Game Notes
Falcons take on Toledo on Dec. 28 in Washington D.C. Game to be televised by ESPN.
Air Force has seven players honored on all-conference team
Safety Davis, specialist Herrington and offensive lineman Wallerstein named first-team.
Air Force Reaches Bowl Eligibility With 45-21 Win Over Rival Colorado State
Tim Jefferson throws 221 yards and three touchdowns.
Calhoun hosts press conference as Air Force closes out regular season at Colorado State
Ram-Falcon trophy at stake
Air Force vs. UNLV
Air Force vs. UNLV
Air Force vs. Wyoming - Nov. 12, 2011
Air Force vs. Wyoming - Nov. 12, 2011
AP Photos: Air Force vs. Army - 11/05/11
AP Photos: Air Force vs. Army - 11/05/11
Air Force vs. New Mexico
Air Force vs. New Mexico Photo Gallery
Air Force vs. San Diego State
Air Force vs. San Diego State - AP Photo Gallery
2010 (Junior) - Played and started in all 13 games ... second-team all-MWC ... second-team all-Colorado by the National Football Foundation ... rushed for 1,031 yards, becoming the 12th player overall and fourth tailback in Air Force history to reach the 1,000-yard mark in a season ... third in the MWC in rushing with a 79.3 per-game average ... his 1,031 rushing yards in a single-season ranks 14th in school history ... averaging 5.3 yards per carry for his career ... 95 yards and two touchdowns on 19 carries vs. New Mexico ... seven career 100-yard rushing games, including three this season ... rushed for 116 yards and a touchdown at San Diego State ... rushed for a season-high 125 yards and a touchdown on 17 carries vs. Colorado State ... rushed for a game-high 121 yards on 18 carries vs. BYU ... became the ninth player in AFA history to hit the 2,000-yard mark for his career earlier this season ... ranks sixth in school history and second among tailbacks with 2,484 career rushing yards.
Clark Career Rushing Statistics


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Overcome overeating one bite at a time
By Kay H. Fischer, MS, RD, LD
Healthy food and good eating habits are critical to increase our chances of living long and healthy lives. For many of us, the problem is not a lack of healthy food, or even a lack of knowledge concerning what we should or should not eat. It is simply bad habits. In our affluent society, these bad habits do not cause us to starve to death, but instead cause us to overeat. We cannot understand and solve all the aspects of why obesity has become America's largest public health crisis ever. We can, however, take a brief look at one factor—the misguided idea that hunger is something to be avoided.
To overcome the problem of overeating, we need to understand that eating is complex and overeating is even more complex. If we are hungry, the solution is food. If we overeat, the solution is dieting. At least, that is what we think. Why do we eat anyway? If we eat because we are hungry, then we have no problem. Overeating has more to do with habits, obsessions and emotions. This brings to mind a famous quote of Mark Twain: "Habit is habit, and not to be flung out the window by any man, but coaxed downstairs a step at a time." So, first, we understand that overeating is a habit, and it may take some work to change. However, good habits can be developed to replace the bad, and they work to our advantage.
Now we are back to the original question. Why do we eat? There are three reasons to eat: to satisfy the needs of the body; to satisfy the needs of the mind; and habit. Now we must understand that unless we are eating to satisfy the needs of the body, we are overeating.
There are many reasons we overeat. There are environmental triggers: We see a Dairy Queen and we want to eat. We smell food cooking and we want to eat. We see someone else eating and we want to eat. We often eat without thinking, such as when we consume six cookies while watching TV and hardly know we are eating. Another factor is emotional eating. We finish a stressful day at work and reward ourselves with a big meal or we are upset with our children and have a chocolate bar.
When we eat for any other reason than to satisfy the needs of the body, we surrender the sovereignty of our conscious choice over eating, as well as common sense.1 There is a difference between hunger and craving. If we are hungry, we will eat whatever good food is available. Cravings are more specific, such as wanting chocolate or something salty. Craving is not to meet the needs of the body. Craving is to meet a need of the mind. A craving is more likely a habit. Crave-driven eating may be conscious or unconscious, while hunger-driven eating is always conscious. Hunger, as a physiological imperative, commands the presence of the mind.
In our society, there is plenty of food. People overeat then go on a diet. Notice how often diet plans are aimed toward never getting hungry? Nobody should ever be hungry? Perish the thought! If we get hungry, we might overeat. So there is a meal, a snack, a meal, a snack, a meal and a snack. It is a proven fact that the more times a person eats in a day, the higher the overall caloric intake. The Third National Health and Nutrition Examination Survey (NHANES III) collected data between 1988 and 1994. Average caloric intake of people who ate two times per day was 1,446- 1,506 calories and increased with each feeding up to 2,540-2,575 calories for people who ate six times or more per day.
What if we created new, good habits of eating only when we are hungry? We would soon find out that we are only hungry two or three times a day. Now we come to a new idea, which is really a very old idea. Consider the possibility that hunger can actually be our friend. It tells us when we need to eat and how much. If we are hungry, we actually enjoy eating. And if we eat thoughtfully, savoring each bite, instead of mindlessly inhaling food, we actually can learn how much we need to eat to no longer be hungry until it is time to eat again.
This brings us to a new problem. Do we even know what hunger is anymore? Has it been so long since any of us were really hungry, that we can crave food and actually think we are hungry? Here is something to try. Plan a special day with a friend. Include some interesting activity – probably not a physical activity, just something to keep your mind off food. Part of the plan for this day is to fast. No eating. Drink water, but don't eat. See how long you can go without eating. Let yourself get really, really hungry. Write an essay on how this feels. Then eat a planned meal. Add to your essay how it feels to eat when you are hungry. The next time you want to eat, but you aren't sure if you are hungry, or think maybe you are just craving food, read your essay then decide if you are really hungry. Now that you have had a chance to experience hunger, try a day of uncontrolled eating. Eat whenever you want. Eat whenever anyone else eats. Eat whenever you see or smell something good. Then, go back to a day of very controlled eating. Eat meals, not snacks, only when hungry. Eat only healthy food. Which day felt better? When were you more in tune to the actual needs of your body?
Food accompanies many social activities. Consider the possibility that hunger, food and social interaction are actually designed to go together. Try going to a restaurant by yourself. Sit in a corner, away from a window, with your face to the wall. Don't converse with the waiter when ordering. Eat quickly, get up and leave. Did you enjoy that meal? Compare this to a planned meal where you take your lunch to a park on a beautiful day. Watch the people, the dogs, the birds and the leaves of the trees blowing in the breeze as you eat. Which meal was more satisfying?
We do not have to become anti-social beings in order to succeed in our new lifestyle of eating only when we are hungry. We can learn that it is okay to be hungry while anticipating some social event. If we are going out to dinner with friends, we will enjoy that event more if we haven't snacked all afternoon. Hunger teaches us when and how much to eat. Consider the possibility that the way to overcome overeating may require some thought and planning. Eat meals only when hungry. Make conscious choices of good food. Eat with friends or family whenever possible. If eating alone, make it a special event. Eat where you can enjoy scenery or something interesting. Take a break and enjoy.
1 Somov, Pavel G., Ph.D., Eating the Moment.
2 Kerver Jean M., Yang Eun Ju. Meal and Snack Patterns Are Associated with Dietary Intake of Energy and Nutrients in US Adults. J Am Diet Assoc. 2006;106:48-53.
Kay Fischer is a registered dietitian practicing in Maine. Kay has worked with people in all stages of life, in sickness and in health, to negotiate a path to a better life with good food. She is currently enjoying her favorite job of the past 30 years, establishing relationships with children at KidsPeace Graham Lake Campus, and guiding them toward healthy weight and growth patterns. Reach out any time at firstname.lastname@example.com.


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The Graduate School is seeking talented students from a variety of disciplines to serve as Graduate School assistants. Qualified students will gain professional experience and enhance their resume while earning their degree. Assistants typically work 20 hours per week, and they receive a generous hourly rate or stipend.
Click on the links below to view job descriptions, application information, and deadlines. (Links will open as PDFs.)
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In addition to the Graduate School, several other offices and organizations on-campus also hire graduate assistants. The Division of Student Affairs, for example, offers a number of graduate assistantships. The Fleishman Career Center also posts employment opportunities via hireBING.
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So far, we have had a very busy start to 2012! Not only did we launch our new Liz Fields prom line for Spring 2012, but we also greatly expanded our presence in Canada to over 50 locations!
Of course, with any new location comes new customs and traditions. For example, we never knew that In Canada, while most schools do have a prom, it is only held only for the graduating class. Because of this the terms "grad formal" and "grad dress" are used more often than our prom and prom dress. There is no prom held for Grade 11 in Canada, It is strictly a ceremony celebrating the graduation from high school, so don't expect to be asked you your junior prom if you move to Canada! We also learned that the shopping for grad dresses begins much earlier in Canada than in the US, starting in early January, something to think about ladies! No matter where you live, it's never too early to start trying on prom dresses!
Of course, learning all of this has perked our interest, what do other countries do for prom? So, we did some research, here are a few of our favorites:
South Africa – Their version of the American prom is the "Matric Dance." The Matric happens during the matriculation year of high school, hence the name. The Matric dance takes place shortly before the spring break, and before their final Matriculation Examinations begin.
Russia – Their prom is called "Vipusknoy vecher," which literally means "evening of graduation." This takes place at the end of June after all of their Sate exams have finished. The opposite of when they have their celebration in South Africa.
Belgium – Instead of prom the senior class celebrates their last 100 days of high school with a special day called "Chrysostomos" or "100-dagen feest" (100-days party). The tradition for the 100-day celebration is that on this day, seniors are allowed to pull pranks on their teachers and fellow students. In the evening, students head to a rented club to party.
Norway – They call their celebration "Nyttårsballet" which means "The New Year's Ball." It is normally held during the winter months.
Peru – In Peru, their Prom is called "Fiesta de Promocion." Now get this, they are normally held at hotels where students might choose to stay the night! While some parents and teachers are often invited, but they don't normally stay the whole night. Not only is dinner served at the party, but breakfast is often served the next day!
(source: Wikipedia)
Now it's your turn! We would love to know; where are you from, and did you have a prom? If so, when was it, and what was it called?


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Riya Group that started off its exciting exploratory voyage into the travel industry in 1980 has resulted into a new venture Riya Holidays in 2007 as we continue to explore the world around us. Light on the wallet, heavy on value is what Riya Holidays is all about. At Riya we offer the value and freedom to our customers in choosing the best travel deals available. The launch of Riya Holidays has been specifically designed to cater to group tours as well customized individual holidays.
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Methods and catalysts for producing alcohols, ethers, and/or alkenes from alkanes are provided. More particularly, novel caged, or encapsulated, metal oxide catalysts and processes utilizing such catalysts to convert alkanes to alcohols and/or ethers and to convert alcohols and/or ethers to alkenes are provided.
1. A process to produce one or more compounds comprising:
halogenating one or more alkanes with one or more halogens to form one or more alkane halides and one or more hydrogen halide acids; and
reacting the alkane halides and hydrogen halide acid with one or more encapsulated metal oxide catalysts to form one or more compounds selected from the group of alkyl alcohols, ethers and alkenes and one or more metal halide;
wherein the one or more encapsulated metal oxide catalysts comprises a pelletized and calcined mixture of clay and an organic metal salt and further wherein the one or more alkanes are selected from methane, ethane, propane and butane.
2. The process of
3. The process of
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This application is a continuation of U.S. application Ser. No. 12/571681, filed on Oct. 1, 2009 now U.S. Pat. No. 7,812,201, and claims priority to U.S. Provisional Application Nos. 61/194,866 filed on Oct. 1, 2008; 61/211,579, filed on Apr. 1, 2009; and 61/273,308, filed on Aug. 3, 2009, the disclosures of which are incorporated herein by reference.
The invention relates to methods and catalysts for producing alcohols, ethers, and/or alkenes from alkanes. More particularly, the invention relates to a novel caged, or encapsulated, metal oxide catalysts and processes utilizing such catalysts. This invention further relates to a process to convert alkanes to alcohols and/or ethers to alkenes.
Lower alkenes, such as ethylene, propylene and butylene are used for a variety of applications. For example, ethylene is one of the most produced organic compound in the world, with the majority of ethylene being used to produce ethylene oxide, ethylene dichloride, and polyethylene. Lower alkenes may be recovered from petroleum by fractional distillation but demand far exceeds recovery by this method. Therefore, the majority of lower alkenes are produced by energy intensive cracking processes that are well known in the art. For example, ethylene is commonly produced in the petrochemical industry by steam cracking in which gaseous or light liquid hydrocarbons are heated to 700-950� C., in the presence of steam followed by rapid cooling, thereby converting large hydrocarbons into smaller ones and introducing unsaturation. Ethylene is then separated from the resulting product mixture by repeated compression and distillation. More recently, efforts to overcome the energy requirements and other issues, such as CO2 issues, related to steam cracking, have resulted in processes involving catalytic cracking using a fluid-bed catalyst such as those processes described in U.S. Patent Publication No. 20090137857.
Other methods are known for producing alkenes, such as from acid dehydration of alcohols, are also well known. Such methods, however, have heretofore, only been practical in laboratory, and not industrial, settings and quantities. In such laboratory methods, alcohols may be formed by reaction of alkyl halides and metal hydroxides. For example, U.S. Pat. No. 5,334,777 shows the reaction of methyl chloride in the vapor phase with magnesium oxide and with magnesium oxide zeolite. U.S. Pat. No. 3,172,915 discloses the use of ferric oxide as a base to react with methyl chloride to form methyl alcohol, while U.S. Pat. No. 5,998,679 discloses a process in which ferric hydroxide is used as a base to react in the liquid phase with methyl bromide. Finally, U.S. Pat. Nos. 6,462,243; 6,465,696; 6,472,572; 6,486,368; 6,403,840; and 6,525,230 all disclose a process in which alkyl bromides are reacted with a metallic oxide to form alcohols and other products, such as di-methyl ether. All of these processes remain impractical for industrial use due mainly to catalyst attrition and over-halogenation problems resulting in the need for expensive re-crystallation.
There remains a need, therefore, for a process to form alcohol, ether or alkene at commercially practicable rates, with minimization or elimination of formation of other related compounds, and specially higher halides. There is a further need for catalysts to effectuate such process while minimizing or preventing the simultaneous production of higher halides during alcohol or alkene formation.
In one aspect of the invention provide a process to convert alkanes into alcohols and/or ethers including halogenating one or more alkanes with one or more halogens to form one or more alkane halides and one or more hydrogen halide acids; and reacting the alkane halides and hydrogen halide acid with one or more encapsulated metal oxide catalysts to form one or more compounds selected from the group of alkyl alcohols, ethers and alkenes and one or more metal halide; wherein the one or more encapsulated metal oxide catalysts comprises a pelletized and calcined mixture of an encapsulating material and an organic metal salt. In specific embodiments of the invention, the organic metal salt is selected from magnesium citrate and magnesium stearate. In certain embodiments, the encapsulating material is selected from bentonite, bauxite, and kaolin clays.
In another aspect of the invention, alkanes are further converted to alkenes by further conversion of the alcohols and/or ethers to alkenes by use of an appropriate catalyst. In some embodiments, the encapsulating material functions as a catalyst to convert alcohols and/or ethers to alkenes. In specific embodiments of the invention, the encapsulating material is process of claim 1 wherein the clay is bentonite.
In another aspect of the invention, a novel catalyst for the conversion of alkanes is provided wherein the catalyst is an encapsulated metal oxide. In certain embodiments of the invention, the encapsulating material is a clay having a pore size of 5 and 300 millimicrons, while in other embodiments, the pore size is between 10 and 100 millimicrons.
Embodiments of the invention provide novel, highly effective encapsulated metal halide catalyst compositions for the formation of alcohols and alkenes.
In order that the invention be better understood the following equations illustrating the use of chlorine or bromine as the halide, magnesium as the active metal and magnesium chloride hydroxide or magnesium bromide hydroxide as the reacting base are shown:
As previously discussed processes utilizing these reaction steps have heretofore been commercially impracticable because of attrition. Embodiments of the invention provide encapsulated metal oxide catalysts and processes using such novel catalysts to produce alcohols and alkenes from alkanes. In some embodiments of the invention, the material used to encapsulate the metal oxide catalyst may also function as a catalyst for the conversion of alcohols to alkenes. In certain embodiments of the present invention, one or more metal oxides are encapsulated in clay particles. The encapsulated metal oxide catalyst is produced by mixing one or more insoluble or slightly soluble high molecular volume organic metal salt with one or more porous materials, in a preferred embodiment, a clay material, including without limitation, kaolin, bentonite, and bauxite, and water to form a dough which is then pelletized, dried in air at typical room temperatures. The dried pellets are then heated in air to a temperature between 600� C. and 1000� C. to form a strong ceramic, porous pellet. Because the clay is annealed and hardened, it is important that the pore size be sufficiently large to house the metal halide hydrate, which is formed by exposure of the metal salt to water, without fracturing the clay structure. In preferred embodiments of the invention, the metal salt is a metal organic salt.
Alkanes useful in embodiments of the present invention include any alkanes having one or more carbon atoms. In a preferred embodiment, the alkane is methane. In other embodiments of the invention, the alkane feed includes more than one alkane.
The proportions of the organic metal salt to clay may vary from about 30 wt % clay to metal salt to clay to about 50 wt % metal salt to clay. The higher the proportion of clay to organic metal salt , the harder the pellet but the lower the capacity for alcohol production. The pellets can be made spherical or in any other shape, by hand or by machine techniques known in the art. Other types of clays may be used. The particle size may be any of the known particle sizes for known clays. In a preferred embodiment, the clay particle size is between 1 and 40 millimicrons.
Metals useful in embodiments of the invention may include any alkaline earth, alkali, basic or transition metal. Group 2 metals are preferred and zinc and magnesium are most preferred for use in the metal salt. Any halogen may be used to form the metal salt. Metal chlorides and bromides are used in preferred embodiments of the invention.
In a first preferred embodiment of the invention, the metal halide is magnesium chloride and in a second preferred embodiment the metal halide is magnesium bromide. In yet other embodiments of the invention the metal salt is zinc chloride or zinc bromide. In some embodiments of the invention, one or more metal halides are used wherein the metals may be the same or different metals and the halogen component may be the same or different halogens.
The weight proportion of the clay in the combined mixture of water, clay, and organic metal salt should be at least 30% by weight of clay. The weight percent of water may range from 20% to 30%. The weight percent of the organic metal salt may range from 50% to 70%. Without intending to be bound to any particular theory, it is believed that the clay particles in the mixture provide a highly porous material. For example, if magnesium citrate, having a molar volume of about 460 cubic centimeters per mole, is used as the organic metal salt, the pores left in the pellets formed from the mixture would be sufficient to accommodate the maximum size of the magnesium chloride hydrate, which is 130 cubic centimeters per mole for the hexa-hydrate MgCl2*6H2O. Thus, the clays used to produce the novel catalysts provide sufficiently large openings to accommodate the hexa-hydrate and not burst the clay structure. In a preferred embodiment of the invention, the pore size of the final ceramic clays is between 5 and 300 millimicrons. In a more preferred embodiment, the pore size is between 10 and 100 millimicrons.
Bentonite clay is a known catalyst for alkene formation from alcohols. Thus, when bentonite is used to encapsulate the metal halide hydrate, no additional activation agents are required to catalyze the formation of alkenes from alcohols. Other known clays and/or support structures are also known to catalyze the formation of alkenes from alcohols and the use of such supports and/or clays is within the scope of this invention. For example, montmonillonite, illite, chorite clays and certain phylosilicates also are known to catalyze the conversion of alcohols to alkenes and may be used as the encapsulating material in certain aspects of the invention. In embodiments of the invention utilizing kaolin and/or bauxite, additional activation agents or catalysts must be used to convert the alcohol into alkene.
In those embodiments of the invention in which the encapsulating material does not catalyze the conversion of alcohols to alkenes, or does not catalyze such conversion with adequate efficiency, small amounts, i.e., from 1 wt % to 10% and preferably about 2 wt % of finely ground X-type zeolite (also known as molecular sieves) in the acid form may be added to the mixture prior to formation of the dough and polarization. Alternatively, Y -type zeolite or an excess (i.e., over about 10%) of a finely ground X-type zeolite powder may be added to the mixture prior to formation of the dough and pelletization.
Halogenation of methane may be accomplished by means of any of a number of catalysts known in the art. However, industrially useful catalysts for methane halogenation include ultraviolet light and/or heat. Embodiments of the invention include the use of methyl halides, however produced or supplied. When temperature is used as a catalyst, the temperature for the methane halogenation step may range from 100� C. and 500� C., more preferably from 150� C. to 400� C. and most preferably from 250� C. to 350� C.
For formation of alcohol from the alkane halide utilizing the novel catalysts of the invention, the temperature is preferably between 120� C. and 200� C. but temperatures as low as 100� C. and as high 250� C. may be utilized. Likewise the alcohols may be converted to alkenes in the presence of the encapsulated metal oxide catalysts of the invention at similarly low temperatures, i.e., from between about 100� C. and 300� C., preferably between about 100� C. and 200� C. and most preferably between about 120� C. and 150� C.
Halide-enriched methane from striper 13 is led through line 19 to line 9 where it meets more halide coming from condenser 8 and together with re-circulated excess methane from line 20 is led into halogenating reactor 21 where they react at the proper temperatures to form methyl halide and hydro-halide acid. Reactor 21 works continuously while reactor 5, 5A, 5B and 5C operate batch wise. Reacted gasses from reactor 21 are led trough line 22 to cooler 23A. Cooled gasses are led through line 24 to a series of reactors 5, (5A, 5B, and 5C not shown) one of which is in the metal basic form. Assuming reactor 5 is in the metal basic form the following procedure follows: Gasses containing methyl halide, hydro-halide acid and excess methane coming from line 24 are led through line 23 and opened valve 26 to reactor 5, valve 6 being closed. Upward moving gasses through reactor 5 react with metal basic form to form ethylene, propylene etc., which together with excess methane are led through opened valve 27 and line 28 to separator 29, where products are separated and delivered through product line 30. Excess methane is led from separator 29 to line 14, again to re-circulate in the system. Separator 29 can include compression, distillation, diffusion process equipment, as known in the art. Other standard equipment, well known in the art such as sampling ports, are not shown.
For continuous operation, besides the halogenation reactor there may preferably be four reactors containing the inventive encapsulated metal halide/metal halide hydroxide catalyst. In a first reactor the metal may be oxidized. These gasses in the second are being displaced with steam and cooled to the temperature of the ethylene reaction. The third reactor is treating the gasses to form alkenes and the forth reactor is being treated with steam to sweep out remaining gasses and also being heated to the oxidation temperature. Steam is also used to displace remaining gasses in the reactors to prevent possible explosions or contaminations.
If the encapsulated pellets are made spherical and prove strong enough they can be moved around in a system as shown in
Referring to
Line 17 leads excess oxygen or air to striper 6 where it meets a countercurrent flow of solvent which strips halide from gasses which leaves striper 6 through line 18 to exhaust to the atmosphere. Solvent loaded with halide flows downwardly through line 7 to striper 5. Spent solvent is led through line 19 to pump 20 which pumps solvent to striper 6 through line 21. Oxygen or air is fed into reactor 3 through line 22. Magnesium base produced in reactor 3 is led to ejector 23 through line 24 which is fed with air through line 25 and conveys the magnesium base through line 26 to cyclone 27 which empties the basic magnesium through line 28 to reactor 2 and exhausts air to the atmosphere through line 28. Steam through line 29 into line 14 prevents gasses from reactor 2 to pass into reactor 3. Steam through line 30 prevents gasses from cyclone 27 to pass into reactor 2.
Highly porous encapsulated magnesium oxide catalyst of one embodiment of the invention can be made as follows 50 parts by weight of fine powder magnesium stearate Mg(C18H35O2)2 are well mixed with 50 parts by weight of fine powder bentonite and enough water added to form a doughy mixture which is then kneaded until smooth. The mixture is then pelletized and air dried at typical room temperatures. Once dried the pellets are calcined at to a minimum temperature of 600 degrees C. to form highly porous magnesium oxide, encapsulated in a ceramic clay matrix.
Highly porous encapsulated magnesium oxide can be made as follows 50 parts by weight of fine powder magnesium citrate, Mg(C6H5O7)2—14H2O, are well mixed with 50 parts by weight of fine powder kaolin, 1 part by weight of ground X-type zeolite in the acid form and 50 parts by weight of water added to form a dough which is then kneaded till smooth and then pelletized and dried. Once dried the pellets are calcined to at least about 600� C. to form the magnesium oxide encapsulated in a matrix of hard clay or porcelain. The proportions of magnesium citrate to clay can vary. The higher the proportion of clay, the harder the pellet but the lower the capacity for halide or alcohol production, and thus, for alkene production. The pellets can be made spherical or in any other shape, by hand or machine, known in the art. Other types of clays and inorganic porous agglutinates, as are known in the art, may be used as the encapsulating material in embodiments of the invention.
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