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Past Academy Awards
The Oscars air Sunday, March 7th, which makes now a great time to watch a few past Oscar winners with your kids. The Best Animated Feature Film Category was introduced in 2001, and the winners make great movies to enjoy with your family.
Films distinguished by winning Best Animated Feature Film include Shrek (It's sequel, Shrek 2 was also nominated in 2004), Spirited Away (a Japanese anime film dubbed with English actors), Finding Nemo, The Incredibles, Wallace & Gromit: The Curse of the Were-Rabbit, Happy Feet, Ratatouille, and WALL-E. Clearly computer generated movies by Pixar have been big winners in this category.
Treasure Planet earns an honorable mention from me as my personal favorite nominee for Best Animated Feature Film, as I've always liked Robert Louis Stevenson's Treasure Island and I think setting the story in space only improved it.


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ELCA Archives
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Description (OCR text may contain errors)
United States Patent 3,453,260 CYCLIC ANI-IYDRIDE ESTERS OF CYCLODEXTRIN Stanley M. Parmerter, Wheaton, and Earle E. Allen, Jr., Chicago, Ill., assignors to Corn Products Company, New York, N.Y., a corporation of Delaware No Drawing. Filed Mar. 22, 1967, Ser. No. 625,017 Int. Cl. C08b 19/00; C131 1/10 US. Cl. 260-209 18 Claims ABSTRACT OF THE DISCLOSURE There are disclosed ester products of cyclodextrin represented by the formula:
IO Cyclodextrin- T (l RX:|
This invention relates to cyclodextrin ester products which are formed by reacting a cyclodextrin with a cyclic anhydride. Many of the products formed are the acid esters of cyclodextrin having a free carboxylic acid group; other ester products may have an acidic group such as a sulfonic acid or a basic group such as amino.
The cyclodextrins are a group of homologous oligosaccharides that are obtained from starch by the action of enzymes elaborated by Bacillus macerans. The cyclodextrins are known as Schardinger dextrins from an early investigator who studied these materials. They are homologous cyclic molecules containing 6 or more a-D- glucopyranose units linked together at the 1,4 positions as in amylose. The cyclic molecule may also be referred to as a torus. As a consequence of the cyclic arrangement, this torus is characterized by having neither a reducing end group or a non-reducing end group. The torus molecule is depicted in the following schematic formula, where the hydroxyl groups are shown in the 2, 3 and 6 positions in the illustrated anhydroglucose units. The letter n may be a number from 4 to 6, or higher.
CHzOH CHzOH CHEOH 0 I o I 0 on on on i 0 0- OH L 0 on n H When n. is 4, the torus molecule is known as a-cyclodextrin or cyclohexaamylose, because the torus contains six anhydroglucose units; when n is 5, the seven unit member is known as [i-cyclodextrin or cycloheptaamylose; and when n is 6, the eight unit member is known as rat-cyclodextrin or cy-clooctaamylose. When reference is made herein to cyclodextrin, it is intended to include the foregoing forms as well so still other tori that have a still larger number of units in the molecule, and, as well, mixtures of these and other homologs.
Cyclodextrin is produced from starch by the action of an enzyme commonly known as cyclodextrin transglucosylase (B. macerans amylase). The source of the enzyme is usually a culture of Bacillus macerans which is grown under conventional conditions on conventional media containing sources of nitrogen, carbon, growth factors and minerals. The cyclodextrin transglucosylase may be produced by following published teachings such as, for example, those described by D. French in Methods in Enzymology, S. P. Colowick and N. 0. Kaplan, editors, Academic Press, New York, N. Y., vol. V, 1962, pp. 148-155.
The cyclodextrin transglucosylase activity in cultures of Bacillus macerans may be measured by the Tilden-Hudson procedure as described by these two workers in J. Bacteriol, 43, 527-544, 1942. In general, the cyclodextrin transglucosylase is added to a dilute solution of a gelati nized starch, whereupon a conversion to cyclodextrin occurs by enzymolysis. Procedures for making and isolating the cyclodextrins have been variously described as by F. Cramer and D. Steinle, Ann., 595, 81 (1955). If desired, the various homologs such as, for example, the alpha, beta, and gamma, may be fractionated by procedures such as those described by D. French et al., J. Am. Chem. Soc., -71, 353 (1949).
The various homologous cyclodextrins, having from six to eight units, or higher, and their mixtures, may be used as equivalent materials for the purposes of this invention. In practice, there may be little reason for separating the various fractions, and the cyclodextrin employed may contain a preponderance of B-cyclodextrin, for example. No distillation is intended between the various homologous cyclodextrins or their mixtures unless otherwise indicated, when using the term cyclodextrin.
Cyclodextrin is known as a clathrating compound, that is, it is adapted to form inclusion compounds. It is known to form a variety of crystalline complexes with many organic substances, particularly with organic liquids of low solubility in water. It is also known to form various complexes with neutral salts, halogens, and bases. In referring to the inclusion and clathrating properties, reference is often made to the torus molecule being a host molecule and the included or complexed molecule being the guest molecule. Cyclodextrin has established utility, and is the subject of study for further applications. It is understandably desirable to provide novel cyclodextrin structures to be used as inclusion compounds, and for other purposes.
It is one primary object of this invention to provide new cyclodextrin ester products in which the product has a free acidic or base group. It is the feature of this object that the acidic group may be a sulfonic or carboxylic acid so that the product is an acid ester.
It is another important object of the invention to provide a method for making ester products by reacting cyclic anhydrides with any one or mixture of homologous cyclodextrins. This object is effectively served by providing a relatively simple method which may be exercised to obtain a variety of cyclodextrin ester products.
It is still another object to obtain cyclodextrins with recognized properties, and to provide cyclodextrins which may be employed as intermediates for various processes.
A still further object is to provide cyclodextrin ester products of the foregoing type which are still usefully applied to form a variety of inclusion compounds, generally of the type recognized in the art.
Objects such as the foregoing are realized together with still other objects which will occur from considering the following disclosure:
The cyclodextrin ester products of this invention may be represented by the following formula:
0 C yclodextrinl; ll-R-X] where X is an unreacted acidic or basic group; and where R is a group such as aryl, halogeno aryl, a cycloalkyl, a
straight chain unsaturated or saturated aliphatic, or a branched chain unsaturated or saturated aliphatic. The basic group represented by X may be an amino, and the acidic group may be a sulfonic acid or a carboxylic acid group. When X is a carboxylic acid group the product is referred to as a cyclodextrin acid ester.
When R is a branch or straight chain aliphatic, residue whether saturated or unsaturated, it will commonly assume the form of a lower aliphatic having up to about eight carbons.
As is known, the anhydroglucose unit may have different degrees of substitution (D.S.) from one to three. In a given quantity of a cyclodextrin derivative, there will generally be some cyclodextrin molecules that are not substituted at all (D.S., together with other molecules that have different degrees of substitution, from 1 to 3. A statistical average is employed to characterize the average D.S. of the entire quantity, although the figure is ordinarily stated as the D.S. rather than the average D.S. The esters of cyclodextrin prepared according to this invention may have a varying range of D.S. which may be as little as 0.0001, up to the maximum level of three.
Irrespective of the number of molecules of cyclodextrin which are reacted, or the actual sequence of substitution, or the number of anhydroglucose units involved, the general formula is intended to represent products where the substitution may occur to various degrees of substitution on all or less than all anhydroglucose units in all or less than all cyclodextrin molecules. This may be expressed herein in various ways, for exampe, by referring to an average D.S., a varying D.S. per average anhydroglucose unit, or an average D.S. per anhydroglucose unit. All such terms will include the foregoing concepts.
The ester products of cyclodextrin are prepared by reacting a cyclodextrin with a cyclic anhydride of the type represented by the following formulas:
The cyclic anhydride shown at I will form the half esters when reacted with a cyclodextrin, such products being represented by the following formula:
The radical represented by R may be an aryl, a halogeno aryl, a straight chain unsaturated aliphatic, a straight chain saturated aliphatic, a branched chain unsaturated aliphatic, or a branched chain saturated aliphatic.
The cyclic anhydride reaction shown at II will form ester products represented by the formula:
where K may be the same as R but is preferably an aryl or a substituted aryl.
The cyclic anhydride shown at III results in ester products as represented by the following formula:
where R" is the same as R, but also is preferably an aryl or a substituted aryl.
The foregoing reactions may be conducted in a substantially dry state wherein substantially no solvent is present. The reaction may optionally be conducted in the presence of an organic solvent such as DMF (dimethyl formamide), or dioxane, benzene, toluene, hexane, and the like.
In general, the reactions are conducted in the presence of an alkaline catalyst or in an alkaline medium. The ordinarily successful reactions in the presence of an alkaline reagent are not realized, on occasion, with some cyclic anhydride reactions, particularly maleic anhydride. It is preferred that reaction with this cyclic anhydride and others be run in an acidic medium. Such a reaction leads to production of some diester, and also at the same time results in substantial production of the acid ester.
A variety of cyclic anhydrides may be employed successfully in the present invention, among which may be included aryl containing cyclic anhydrides such as phthalic anhydride, substituted aryl such as tetrabromophthalic anhydride; cyclic anhydrides containing saturated cyclic groups such as tetrahydrophthalic anhydride; unsaturated cyclic anhydrides such as maleic, itaconic, allyl succinic; saturated cyclic anhydrides such as succinic, adipic; pimelic, suberic, azelaic, sebacic; other cyclic anhydrides which lead to a cyclodextrin ester with a basic group such as isatoic anhydride; and other cyclic anhydrides which lead to cyclodextrin esters with other acidic groups such as o-sulfobenzoic anhydride.
The following examples are presented to teach various embodiments for practicing the invention, but it should be understood that such embodiments are also representative of some compositions of matter which may be prepared by the methods disclosed.
EXAMPLE I ,B-Cyclodextrin acid phthalate A mixture of 74 g. of phthalic anhydride, 79 g. pyridine, 28 g. fi-cyclodextrin and ml. of toluene was heated at 100 C. for 18 hours. The reaction was then terminated and ice water added thereto followed by acidification with hydrochloric acid. The gummy roduct was separated and ground in water to cause it to solidify. It was then extracted for one hour with boiling Water. The residue was again ground in cold water and dried to give 67 g. of a tan product which was soluble in dilute sodium hydroxide but insoluble in water.
Analysis of the product indicated 21.5% carboxyl which corresponded to a D.S. of 2.68.
EXAMPLE II ot-Cyclodextrin acid phthalate The procedure of Example I is followed wherein the reaction mixture is formed from 9.7 g. of a-cyclodextrin and 10.4 g. of phthalic anhydride in 100 ml of toluene and 5.6 g. of pyridine. The product is obtained in a yield of 7.1 g. and melts at 240-250 C. after softening at 170 C. The product is insoluble in water, but soluble in dilute sodium hydroxide, methanol, ethanol and acetone. Analysis shows a 15.3% content of carboxyl which corresponds to a D.S. of 1.1.
EXAMPLE III p-Cyclodextrin acid maleate A mixture is made of 57 g. of B-cyclodextrin and 15 g. of maleic anhydride in 40 ml. of dimethylformamide. The mixture is thoroughly blended and then heated in a vacuum oven at 100 C. for four hours. The mixture is dispersed in ml. of cold water and filtered. The solid product is washed thoroughly with methanol and dried. It decomposes at about 270 C. and is soluble in warm water. By analysis it contains 3.8% carboxyl and 13.5% ester calculated as acetate equivalents. This indicates that about one half of the maleic anhydride is converted to the diester and the other half to the acid ester.
EXAMPLE IV fl-Cyclodextrin acid maleate A solution is prepared of 49 g. of maleic anhydride in 100 ml. of dry toluene, and to this solution is added 28.4 g. of dried fl-cyclodextrin. The mixture is then EXAMPLE V ,B-Cyclodextrin o-amino benzoate A slurry is prepared by adding 56.7 g. of li-cyclodextrin to 100 ml. of water. The pH of the water slurry is adjusted to 8.5 with 2.033 N sodium hydroxide. To the slurry is then added 0.35 mole (57 g.) of isatoic anhydride gradually over a one hour period. The resulting mixture is then stirred for two more hours while maintaining the pH Within a range of 89. This required a total volume of 200 ml. of the 2.033 N sodium hydroxide which was added at the beginning and continued to the third hour of the reaction. After this three hour period, the pH is raised to 11 with the addition of 200 ml. of the 2.033 N sodium hydroxide. The mixture is then filtered, redispersed in water, and the pH is adjusted to 2.0 The precipitate is filtered and washed with about 4-5 liters of water. The product is then air dried in an oven at 55 C. Analysis showed a N content of 4.24% which corresponds to a D8. of 0.77.
The cyclodextrin ester products of this invention may be utilized in a variety of ways. They may be used, for example, in ways suggested by the art for forming inclusion compounds with guest materials. The ester products of this invention in general show decreased water solubility over cyclodextrin as such, and generally show increased solubility in alkaline solvents over the cyclodextrin materials. Such differential solubility can additionally be used to advantage in employing the ester products for clathration. The cyclodextrin ester product with a basic amino group dissolves in an acidic solvent which opens up the possibility for preferential clathration in acid media. The half esters which are reaction products of cyclodextrin and unsaturated cyclic anhydrides may be employed as lubricants or plasticizers for various polymers. The cyclodextrin ester products which include unsaturated cycloaliphatic or aliphatic portions may also be used as intermediates to form various polymers, for example, by reacting a vinyl type monomer with a double bond portion of the cyclodextrin ester to form polyester type of polymers.
The invention may now be practiced in the various ways which will occur to practitioners, but such practice will comprise a part of this invention so long as its falls within the terms of the appended claims as given further meaning by the language of the preceding specification.
While the invention has been described in connection with specific embodiments thereof, it will be understood that it is capable of further modification, and this application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice in the art to which the invention pertains and as may be applied to the essential features hereinbefore set forth, and as fall within the scope of the invention.
The invention is hereby claimed as follows:
1. An ester product of cyclodextrin represented by the formula:
where R is of the class consisting of monocyclic aryl, monocyclic halogeno aryl, lower straight chain unsaturated and saturated aliphatic, and lower branched chain unsaturated and saturated aliphatic; and X is of the class consisting of carboxy, amino and sulfo.
2. A product as in claim 1 which is represented by the formula 0 eyelodextrinOTi J-arylNHz 3. A product as in claim 1 which is represented by the formula 4. A product as in claim 1 which is represented by the 5. A product as in claim 4 which is a cyclodextrin acid phthalate.
6. A product as in claim 4 which is a cyclodextrin acid tetrabromophthalate.
7. A product as in claim 4 which is a cyclodextrin acid maleate.
8. A product as in claim 4 which is a cyclodextrin acid itaconate.
9. A product as in claim 4 which is a cyclodextrin acid allyl succinate.
10. A product as in claim 4 which is a acid glutarate.
11. A product as in claim 4 which is :1 acid succiante.
12. A product as in claim 4 which is a acid adipate.
13. A product as in claim 4 which is a acid tetrahydrophthalate.
14. A product as in claim 4 which is a acid pimelate.
15. A product as in claim 4 which is a acid suberate.
16. A product as in claim 4 which is a acid azelate.
17. A product as in claim 4 which is a acid sebacate.
18. A product as in claim 4 where the cyclodextrin moiety has 6 and more than 6 cyclic anhydroglucose units, and where the expression in brackets represents various degrees of substitution per average anhydroglucose unit.
cyclodextrincyclodextrin cyclodextrin cyclodextrin cyclodextrin cyclodextrin cyclodextrin cyclodextrin cyclodextrin References Cited UNITED STATES PATENTS 2,661,349 12/1953 Caldwell et al. 260-234 2,809,190 10/1957 Kelly et al. 260-234 3,053,830 9/1962 Gaertner 260-234 3,098,065 7/1963 Crecelius et al. 260-234 LEWIS GOTTS, Primary Examiner.
J. R. BROWN, Assistant Examiner.
US. Cl. X.R. 252-56; 260-174 UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent No. 3 60 Dated Julv 1 1969 Inventor(s) It is certified that error appears in the above-identified patent and that said Letters Patent are hereby corrected as shown below:
Column 1, line 46 "or" should read "nor";
Column 1, line 64 "so" should read "as";
Column 2, line 27 "distillation" should be "distinction";
Column 2, line 46 "base" should read "basic";
Column 6, line 40 "succiante" should read "succinate".
SIGNED AND SEALED MAR 171970 Amen Mu Fletch. Jr- WILLIAM E. SOHUYLER, JR- Attesung Officer Oomissioner of Patents
Patent Citations
Referenced by
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east coast stockcar racing website is going to cover all tracks like Cleethorpes, Boston, Wisbech, Pott Row and many more including Great Gidding
All formulas will hopefully be covered depending on what we can get hold of and find to make this site one of the biggest nostalgia sites for stockcar racing, covering tracks in Lincolnshire, Cambridgeshire, Norfolk & Suffolk
any visiting driver that have raced on the tracks covered will also be included with photos etc
if your looking for a photo of a driver you want go into the drivers lists of which formula they raced and click the stars next to their name and they will link you to their pictures
if you click on the drivers name it will link you to their profile (once they've been done)
if you see your self in the background of a picture and you want a link by the side of your name please contact us
we would like to thank people that have helped us out with photos and programmes etc.
Billy Storr, Beany Storr, Dave Ivatt, Mick Ivatt, Ady Stukins, Gary Beecham, Ray Brammer, Carl Gibson, Mick Pack, John Burdall, Andy Dunmore, Clive Barwick, Paul Majury, Duncan Edwards, Colin Hurt, Chris Archbold, Jim Knowles, Graham Lunn, Roger Stray, Kev Addy, Jamie Braime, Anthony Bigley, Graham Molesworth,Polly Denman, Robert Dewars, Malcolm Brown, Lee Shooter, Alan Andrew, Chris Jacklin, Chris Templeman, Les Pell, Dale Cook, Stu Hempsall, Richard Joyce, Rosie James, Alison Clark, Pete Prince, Andy Elston, Simon Elston, Pete Elston, Dave & Janet Clark, Nick Taylor, Jimmy Storr, Cody Storr, Richard Smith, Stuart Newton, Melv Hudson, John Troughton, Jolene Polley, Debbie Draper, Terry Clarke, Kim (johnson) powell , Steve Tooley, Rob Milner, Kelly King, Kevin Butcher , Kev Whitby, Graham Edwards , Mick Johnson , Ivan Pearson, Shaun Rowland, Rob Shearer, Bob Turner, Andy Pulling, Shaun Tebbs, Bobby Daniels, Will Thorpe , Neil Bonsall
if you can help in anyway with photos, programmes or any information please contact us!
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email = firstname.lastname@example.com


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Raheem Sterling took just three minutes to net his first senior Liverpool goal as the Reds completed their pre-season with a 3-1 win over Bayer Leverkusen.
The 17-year-old put the finishing touches to an incisive Liverpool move when he sprung clear of his marker and curled past Bernd Leno to open the scoring.
Lucas Leiva added a second before Andy Carroll fired home the Reds third and Sidney Sam clinched a late consolation goal for the visitors.
Sami Hyypia made his return to Anfield as Leverkusen manager and the crowd had barely finished chanting his name to welcome him back to his former home when Sterling broke clear and fired the Reds ahead.
Jonjo Shelvey had to stretch in the middle of the park to divert the ball out wide to where Jose Enrique was in space. Sterling made an instinctive dart forward and there was no catching him when the Spaniard threaded a diagonal ball along the floor and into his path.
The winger took one touch to cut inside from the left and leave Philipp Wollscheid for dead before unleashing a curling right-footed effort on goal that nestled in the far corner of Leno's net.
Three minutes on the clock and Anfield sensed that goals were imminent. But when Michal Kadlec whipped a curling pass into the Liverpool box and Stefan Kiessling ghosted in between the bodies inside a packed penalty area to nod straight into the arms of Pepe Reina, Bayer signalled their intent.
They played football; Andre Schurrle and Kiessling looked for each other and linked with the occasional back-heel or a neat one-two. Simon Rolfes arrowed a pass across the face of goal but no-one was bursting in to turn home his cross.
Kiessling then spurned two decent chances. The first he curled harmlessly wide after fluent approach play from the visitors and the second he sliced over the crossbar after springing the offside trap and finding himself in acres of space inside Reina's penalty area.
Anfield and Liverpool came to life when the Reds broke away from a Leverkusen corner and Stewart Downing threaded a pass into Suarez, who was bundled over on the edge of the box.
Downing shaped to hammer the resulting free-kick at goal but chose instead to slip a pass into Suarez who scuffed his shot; however, Kadlec diverted the loose ball into the path of Lucas and he tapped into an empty net for 2-0.
The Reds then began to increase the pressure.
Lucas went close again when he stormed through on goal, Sebastian Coates nodded a corner into the path of Sterling, who volleyed over the bar and Steven Gerrard began to exert himself in the middle of the park, asking for the ball and then spraying it about the pitch.
Rodgers made five changes at half-time. In came Spearing and Henderson to bolster the holding role while Charlie Adam took up an advanced role and Shelvey shifted out wide.
Two of the newcomers went close to combining and adding a third when, on 56 minutes, Sterling cut the ball back for Adam and the Scot nudged the ball into the path of Henderson but he was tackled as he shaped to apply the finish.
The Reds surged forward again and Shelvey clipped a perfectly-weighted pass towards the back post, where Carroll towered above his marker but headed wide of the mark.
The tall forward made no mistake moments later when he hammered home to make it 3-0 after the Reds patiently kept the ball before seizing their opportunity to pounce.
They sprung into action when Adam dummied a Spearing pass into Carroll and he let the ball roll across his body before unleashing a strike that struck Leno before it hit the back of the net.
Sam pulled a goal back for Leverkusen when he wriggled clear of Jamie Carragher and arrowed an unstoppable strike past Reina with 15 minutes remaining.
Hyypia took to the pitch on the final whistle to a standing ovation from the crowd.
Tagged: anfield , bayer leverkusen , hyypia , pre-season , sami hyypia
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A. I. Sabra (1924 - 2013)
Professor of the History of Arabic Science, Emeritus
Abdelhamid Ibrahim ("Bashi") Sabra, Professor Emeritus of the History of Arabic Science at Harvard University, passed away on December 18 in Lexington, Massachusetts after a long illness. Born in 1924 to a family of modest means in the Egyptian city of Tanta, Sabra was able to receive an education because he was his parents' only child to survive infancy. After attending the local Coptic school, he won a scholarship to study philosophy at the nascent Alexandria University. There he studied with scholars such as Yusuf Karam and Abu al-'Ala `Afifi. His group of college friends included the later literary critic, poet, and translator, Mohammad Mustafa Badawi, the actor Mahmoud Morsi, and the novelist Edward al-Kharrat. In 1950, the Egyptian government sent him to study at the London School of Economics, where he pursued a doctorate in Philosophy of Science under the supervision of Karl Popper. His dissertation was later published by the Cambridge University Press under the title "Theories Of Light from Descartes To Newton."
In England, he met a fellow student, Nancy Sutton, whom he married in 1955, before returning to Egypt to teach at Alexandria University. In 1962, they decided to leave Egypt and Sabra took up a position at the Warburg Institute in London. Always an admirer of British society, he enjoyed the friendship of scholars such as Popper, Ernst Gombrich, Frances Yates, and D. P. Walker. In 1972, Sabra accepted an offer to join the History of Science Department at Harvard. He taught there until his retirement in 1996, serving one term as department chair. Although he never lost his interest in Early Modern science, Sabra is best known for his contributions to the study of medieval Arabic science. In particular, he was interested in optics and in the work of al-Hasan ibn al-Haytham, whom he regarded as the greatest scientific thinker of the medieval Arabic tradition. He prepared a critical edition of most of Ibn al-Haytham's "Optics" (Kitab al-Manazir), and provided an English translation and commentary.
Towards the end of his career, he focused on the physical theory of Islamic theology (`Ilm al-Kalam), which he regarded as an alternative to the Aristotelian tradition that informed so much pre-modern scientific thinking. In 2005, he was awarded the George Sarton Medal for lifetime achievement by the History of Science Society. He also was awarded a prize by the Kuwait Science Foundation. He is survived by his wife of fifty-eight years, Nancy, and his sons, Adam and Peter.
from Humanities and Social Sciences Online
A Remembrance from Worldbulletin News.
Professor Sabra Receives 2005 Sarton Medal (second from right)
Other honorees: Duncan Porter (accepting a special citation on behalf of Fredrick Burkhardt), William R. Newman (Pfizer prize), Janet Browne (distinguished lecture), Alan M. Kraut (Watson Davis and Helen Miles Davis Award), Pamela Mack (Joseph H. Hazen Prize in Education), Professor Sabra, Lawrence M. Principe (Pfizer Prize). Not pictured: Marc J. Radcliff (Dereck Prize/Rod Webster Prize) and Kathleen Williams (Margaret W. Rossiter History of Women in Science Prize).


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Cabela's Big Game Hunter 2004 Season
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Effect Code Makes a map on screen that show animals and players positions. Change 1 to 0 to turn off. ai_drawmap = 1 Makes animals stay motionless. Change 1 to 0 to turn off. bgh_animal freeze = 1 Money # = amount of money bgh_needMoney # Unlock all levels bgh_unlockLevels
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Enigma Variations: A Way of Doing Things
Josko Gravner
is dismissed as a dangerous eccentric by some and revered as an inspirational visionary by others. "The World of Fine Wine" Editor Neil Beckett
learned more about the man and his wines over a remarkable lunch.
It was Harry Eyres who bravely broke the rather stunned silence to ask the first question. "Do you think," he asked Josko Gravner cautiously, "that we need to adopt a different vocabulary for your wines?" And this from a writer who, as evidenced by his "Slow Lane" column in the Financial Times and other writings, has a far wider vocabulary than most. I knew exactly what he meant, too: I had been asking myself much the same thing throughout most of this bewildering but bewitching and emotionally charged lunch. Finding the right words can be difficult enough even with far more conventional wines, but the challenge becomes more daunting than ever when faced with Gravner's highly original wonders.
The answer to Harry's pertinent question came without hesitation—not actually from Josko himself but from his daughter Jana, who had the difficult task of translating but didn't feel the need to translate this time, so sure was she of what her father would have replied: "Yes. And as simple as possible. Like the wines." But lest I or anybody else around the table think that this would therefore be an easy exercise, relieved of the sense that only the most inspired imagery could begin to convey the extraordinary experience of these wines, several of Josko's earlier pronouncements warned us not to have any illusions about what we might understand ourselves, let alone share with others. "It is not possible," he rightly insisted, "to get to know a wine on one meeting, any more than it would be to get to know a person." Moreover, "these wines are often better the next day and may improve for up to a week after opening."
If I can therefore have even less hope than usual that my impressions of these wines might be meaningful to anybody else, there are other reasons that make this remarkable lunch worth relating. The first and most important is the presence and openness of Josko himself, a famously reclusive winemaker who seldom receives visitors and seldom travels. (Dirk Niepoort once told me that after failing to get a reply to any of the 40 emails he had sent to Josko requesting a visit, he felt his only option was to go and bang on his door, which, being Dirk, he did.) The second reason is the unprecedented range of the wines: both of Gravner's famous two white wines,
Ribolla Gialla
, in every vintage from 2005 back to 1998, culminating in the still-to-be-released 1998 Ribolla Riserva in magnum and a bottle of his red Pignolo. And the third is the skill with which they were matched to the superb food of Alberico Penati, formerly the head chef at Harry's Bar in London and now at Aspinalls, another London club, where this lunch was held. It was all brilliantly masterminded by Gravner's UK agent, Zubair Mohammed of Raeburn Fine Wines in Edinburgh, and his colleague David Harvey, a former sommelier now specializing in natural wines—though as we shall see, that is not a term that Josko himself would recognize. The first of many paradoxes.
Swimming against the tide
Josko Gravner is well known today as the maverick Friulian producer who has undergone a series of metamorphoses. Relentlessly reinventing himself and seeking his own way— rather than arrogantly wanting to stand out from the crowd or self-consciously pursuing novelty for its own sake (as some mistakenly suppose)—he has struck out in new directions, only to have others follow in his footsteps. He must often have felt like the medieval mystics who wanted to flee the world but who succeeded only in attracting ever-larger crowds as they retreated higher and higher up the mountain (another paradox). First, in the 1970s, he adopted stainless steel, being one of the first in his region to do so, producing brighter, fresher, less oxidative wines than had long been the norm; then, in the 1980s, small new wooden barrels… Then, in the 1990s, large clay amphorae and large wooden casks.
Now 58 years old, he says, "I'm still swimming against the tide—the rest are going with the flow. But I've become stronger that way." Though convinced that he is now on the right path, he has the humility to admit that he has taken what seem with hindsight to have been wrong turns. Even these, however, have their place in the Gravnerian scheme of things and are not, at least for him, matters of regret. "If I admit a mistake, I may lose the confidence of my customers. But it should be the opposite—it shows the will to improve. Those to whom I have admitted my mistakes have become great friends, because our mutual respect has grown. One of the most important things in life is to learn from one's mistakes. Mistakes are there to open one's eyes and to inspire the will to change."
Beginning anxiously, even nervously, to introduce himself and his wines at our lunch, he spoke softly but fluently, with great emotional intensity and tightly pursed lips, which turned down at the edges only slightly less worryingly than those on the masks of Ancient Greek tragedy. "My history is very simple. I was looking for simplicity, for natural things, so the only way to go was back. I started very early, even when I was still at school, and instead of studying I went to help in the vineyards. When I was 16, I started to work in the cellar. And soon after, I began to make big changes, doing the complete opposite of what my father had taught me. But I have to admit now that my father was right. You don't make wine in the cellar but in the vineyard. Now I thank my father. And I also thank my son, that he was happy to follow in my way, even if I told him, when he left home at the age of 20, that he had to begin all over again every year…" A long pause followed as Josko became too emotional to speak. Almost a year ago to the day, he had lost his only son, Miha, still only 27 years old, in a motorcycle accident. Josko also expresses his gratitude to Miha on his website, where there is a poignant photo. When he was able to carry on, Josko said, "Miha understood that. And that otherwise life's not worth living."
Viticulture: back to Columella and Pliny
If Josko went on to talk less about vineyards and viticulture than winemaking, it is not because this reflects their relative importance for him (so only an apparent paradox). On the contrary, it is because he accepts the primacy of the former as a self-evident truth (and also because his practices in the vineyard are less unusual than those in the winery). Indeed, so fundamental does he regard the vineyard that having realized over the years that his Ribolla sites—Dedno, Hum, Runk, and Svetikriz—are superior to those for Breg's constituent grape varieties—Bracnik (Pinot Grigio and Riesling Italico), Godenca (Pinot Grigio), Polje (Chardonnay), and Pusca (Sauvignon Blanc)—he no longer feels able to produce the blended wine. This revelation came as a shock to me and will doubtless be regretted by all those who enjoy the Breg as much as the Ribolla. For Josko, however, it seems an unavoidable conclusion. "My best vineyards and best vines are Ribolla. Knowing that, I can produce no other wine," he insisted in a very matter-of-fact way, as though it were the most logical progression in the world. Such is the price of perfectionism.
The other beliefs he voiced on viticulture were also characteristically forthright. He is convinced that there are far too many vineyards, promising, "If I were Minister of Agriculture, I would pay growers each to give up one hectare [2.5 acres] of vines." He would also ban irrigation.
He is indignant that students at San Michele all'Adige, a leading viticultural school in Trentino, are not required to read Columella and Pliny the Edler—"by far the most important books ever written about wine"—and that there is not a single lesson on how to choose the site of a vineyard. On the basis of his own experience, he was adamant that in his area of Friuli, around the small town of Oslavia, it is not possible to make good wine above 1,000ft (300m).
He does not follow biodynamic practices in the vineyards (only in the winery, as we shall see), finding that many biodynamically grown wines are too acidic or too volatile. He abstains, however, from all artificial treatments in the vines, relying on sulfur and copper to combat mildew and oidium, recognizing copper as a pollutant but regarding it as infinitely preferable to industrially manufactured products.
He green-harvests in late July or early August if he needs to restrict yields, especially of the Ribolla, removing all or part of between five and seven bunches. He then harvests as late as possible, regarding the risk of loss as well worth running and welcoming botrytis for the additional complexity that it brings. Of the eight vintages on show at our lunch, only one (the 2003) was not affected to some extent by noble rot.
Winemaking: amphorae and SO2
Josko was more expansive when explaining aspects of what he does in the cellar. "Philosophy is more important than enology. If we're at a crisis in the wine world, it's because of enology. Which doesn't mean that I'm opposed to innovation. We need faster planes and trains."
As resigned as the Psalmist was that "there is nothing new under the sun," he believes that discovery is really a matter of rediscovery. "You need only go back in history, and the whole world is open to you." Describing his adoption of amphorae as an essential part of his winemaking (from 1997 on an experimental basis, and from 2001 for all his white wines), he explained that, until Celts introduced wood some 1,300 years ago, all wine was made in clay. But his use of it is not based merely on this historic validation. Rather, it is for a more unusual reason, amounting to "a return to the soil": "The vine needs soil to grow grapes, and when the grapes are picked, they need to be close to the soil again. The soil helps both to grow and to mature the wine."
The amphorae that Josko uses come from the Caucasus, where much of the earliest evidence relating to wine has been found, and where producers have used them for thousands of years. They are large—with a capacity of 1,500–2,500 liters—and lined only with beeswax to stop them leaking. (The only alternative to beeswax, as used by some Georgian producers, would be natural tar.) Josko now has 45 amphorae, buried in the earth in a specially built part of his winery, though no more than 13 are in use at any one time.
The white grapes are fermented in amphorae and stay on their skins for six or seven months—a lengthy maceration that would be impossible for red wines. "I have the great advantage of making white wine," he enthused. "For me, wine is white." Because the skins rise, they need to be punched down six or seven times a day in the early stages. But Josko is very opposed to bâtonnage, once telling a French producer who bragged of stirring the lees once a week that this was like supposing one's children would do something naughty during the week, so spanking them every Monday.
During fermentation, the CO2 helps prevent oxidation. But once the fermentation is complete, the amphorae need to be kept topped up, and a little SO2 is added, though Josko relies on intuition rather than measurement. SO2 is a subject about which he feels particularly strongly. "We drink wines, they go straight into us. Whoever looks after himself knows it's important not to have chemical additives. In the 1990s, I thought I had to get rid of all additives, including SO2. It became clear to me that wine is the product of nature more than of man. But it is also a product of man. The product of grapes without man is vinegar. So I do now use one additive: SO2.
"The history of wine goes back at least 5,000 years. For the first 3,ooo years, instead of SO2, men used raisins and spices to prevent vinegar. Then, 2,000 years ago, the Romans saw that raisins created SO2 and that, if they added just a little bit, they could make really good wine. Now I can say that to make great wine, you need to know how much SO2 to use. It's the only additive you need. And of the 300 permitted, it's the only one that needs to be identified on labels. All of the other additives— cultured yeasts, enzymes, and so on—don't need to be mentioned. To those who say that SO2 is bad for wine, I say that trying to make wine without SO2 is like trying to make salami without salt: impossible. And I know, because I've tried it. Some who want to use no SO2 use enzymes instead."
After the long maceration, the grapes are pressed in March or April, and the wine goes back into amphorae for another six months or so, until September. It then goes into large wooden casks of close-grained Slovenian oak. Until the 2005 vintage, the wines matured there for three years; but since then, the intention has been to hold them there for three more years, so that the élevage lasts seven years in total—one in amphorae and six in wood. Needless to say, the number is not random, even though, like the choice of amphorae itself, the rationale is again rather unusual: "Every seven years, the cells in our bodies change. I want to give my wines the same chance."
The wines are bottled according to Marie Thun's biodynamic calendar and the lunar cycle (charted on the home page of the Gravner website), a practice that Josko thinks particularly important for wines that are not filtered. But he resists any suggestion that his wines are biodynamic or, for that matter, that he is part of any wider movement. "My wines are wines. Not 'natural' wines or 'organic' wines— they are just wines. The 'natural wine movement' will do great harm, as people are now starting to realize."
He is no less scathing of others who also claim to be producing wine in amphorae. "Those who still have a lot of stainless-steel tanks and a lot of barriques and three amphorae can't say that they are making wines in amphorae. You can't ride two horses at once. If amphorae are best," he protested, in typically uncompromising fashion, "then all of the wine must be made that way." So important does he now regard this process that, since the 2001 vintage, "Anfora" has been added prominently across the front labels of both Ribolla and Breg.
Love and hate
And the results of this highly individual, original winemaking? White wines that will certainly seem extraordinary to most tasters—even if Josko, paradoxically and typically, avows, "My wines are not out of the ordinary—all of the others are."
They are also certainly divisive—largely, I suspect, because they are so extraordinary. Responses normally fall into one of four main types. Many love the man, his ideas, and his wines. I shall declare myself among them, even if I find some of the ideas hard to understand. Others admire the dedication, the passion, and the perfectionism but question whether they should need to know the story to appreciate, let alone enjoy, the wines. And I also have some sympathy with this view, since these surely are wines (like Valentini's Trebbiano and a growing number of others) for which it does help to know the story. As an interesting aside, however, Josko said that those who are not experienced wine drinkers often enjoy them much more readily than those who are, who often have much more fixed ideas about what wine should taste like. Nor did Josko deny that the wines should be enjoyed—on the contrary, he insisted that this is paramount. "Wine must be a pleasure. The most important thing is that the wine tastes good. But," he added characteristically, "it is also important that it carries the soul of the winemaker. The winery has to have the spirit of the people who work there."
Others respect the man and his ideas but still find the wines difficult to like, however hard they might try, and don't quite see the point. "Why not move to Jerez?" asked Nicolas Belfrage MW at a WFW tasting of Italian white wines in 2005 (issue 6), where the three tasters knew the identity of the wines. Belfrage admitted some bewilderment on this occasion, concluding that "you have to mark these wines either high or low," giving the 1999 Ribolla a score of 7, and the 1999 Breg a score of 17. The other two experienced but non-specialist tasters awarded scores of 0 and 16 for the Ribolla, and 0 and 7 for the Breg—altogether the most disparate range of scores for any WFW tasting. And then there are some who dismiss both the man and the wines as misguided.
There are intelligent wine lovers of all four persuasions, including high-profile advocates and equally high-profile skeptics. Even close friends who have similar tastes and who normally enjoy similar wines often have sharply opposing views on these. For one, there is nothing he would rather drink, and he will happily drink them all evening; for the other, the wines are almost undrinkable.
Josko himself, of course, is fully aware of this range of responses. "I accept that not everybody will love my wines. Thirty years ago, I wouldn't have liked these wines myself. But I love them now. I make them for myself and sell the rest." (Another paradox, for at the same time, he does need to sell them. When he admitted at our lunch that if he were a rich man, he would not be making the wines the way he is, a fellow guest asked what else he would do differently if he were rich; Josko quipped that he would not be at our lunch, for one thing. He may seem serious, even solemn, but he has a wit as dry as his wines—and he smiles from time to time.)
In response to the most common criticism of his wines— that they look, smell, and taste oxidized, even when first released—he expresses his conviction that the wines still have many years of life left in them. "I want my wines to live longer than I will. And I want to live till I'm 114. But I'm also ready to die tomorrow. It's in this spirit that I make my wines."
Personally, I do not find the wines remotely past it— rather a classic example (like good Fino Sherry) of the distinction between oxidative and oxidized. They are dry without being in any sense dried out. They have composure without being fresh, equilibrium without being flat. They still have energy, if not pristine purity. But they are certainly distinctive and—coming back to where I began—they are certainly difficult to describe in conventional terms.
The greatest paradox of all, perhaps, is that, for all that Josko and many aspects of his viticulture and winemaking hark back to a tradition thousands of years old, the wines themselves are strangely modern in taste terms. Like much modern art, literature, and music, they are abstract or impressionist, without a clearly discernible narrative or shape; they certainly have a structure, but it is far from straightforward—less a beginning, a middle, and an end than crisscrossing multiple story lines, flashbacks, even stream of consciousness. They certainly have complexity and intensity (as even their detractors recognize), and they seem to me to have their own harmony as well (even if the melody can be hard to identify). So, all the intrinsic components of quality are there, even if the wines remain variations on a theme: enigma. They have authenticity, originality, and personality, too, though whether one likes or dislikes the ways in which these manifest themselves is more a matter of personal taste.
The lunch and the wines
Josko emphasized that his Ribolla and Breg are better consumed considerably warmer than most white wines—at 59–65°F (15–18°C)—and from glasses with wide bowls (akin to the Riedel Sommelier Montrachet glass, though, like Gianfranco Soldera, he has had glasses made to his own specifications). This is how we were served the wines at our lunch, the Ribolla and the Breg from the same vintage at the same time—and without exception, the wines seemed to be showing as they should.
They also proved remarkably versatile, even if mutually enhancing alliances (the 2004 Breg with the sea-bass carpaccio was one) were inevitably less frequent than ententes cordiales—normally the most than one can hope for in terms of food-and-wine matching. Only one or two dishes were rather overwhelmed by the sheer power of the wines. Attempting a detailed description would be both dishonest and pointless. (It was difficult enough to record Josko's steady flow, as well as to taste the wines two at a time, without reflecting on how well they all went with the food.) But it may still be helpful to show the range and type of dishes, carefully chosen and meticulously prepared, with which the wines generally worked very well:
salmon pâté on crostini sea-bass carpaccio, watercress purée, hazelnut oil
Josè Noè Tonda Gentile di Langa ig P (hazelnuts)
green pappardelle with capon and wood-pigeon sauce
wild-mushroom soup with saffron
quail breast, broad beans and balsamic
Parmesan cheese with grilled bread.
Before describing the wines, it is worth mentioning their varietal makeup. After all, this, more than anything else, determines the taste of any wine—a fact that is often overshadowed by Gravner's unusual vinification. Ribolla Gialla enjoyed the highest reputation of any grape variety in Friuli from at least the 15th to the 18th century, losing its preeminence to phylloxera in the 19th century and to the growing popularity of "international" varieties in the 20th. The potential for quality has always been there, but even more recently, with the renewed interest in indigenous varieties, it still accounted for less than 1 percent of all the DOC white wines of Friuli in the mid-1990s (The Oxford Companion to Wine) and, apart from across the border in Slovenia, is almost unknown in the rest of the world. Moreover, quite aside from its rarity, the wine generally lacks strong personality, its appeal having more to do with floral finesse and subtlety. So if the Gravner version is unfamiliar, elusive, and enigmatic, this is hardly surprising, even if the unusual vinification takes us even deeper into unknown territory. Similarly, while we may be more familiar with three of the four grape varieties in Breg (the proportions varying with the vintage), how many of us frequently taste blends of Sauvignon Blanc, Chardonnay, Pinot Gris, and Riesling Italico—even without the added layers of Gravnerian inscrutability?
At our lunch, we worked our way back, starting with the 2005s (which will probably not be released for another couple of years). Josko described this as a difficult vintage, but added that when the going got tough, the tough got going (or words to that effect), and that these were often the most rewarding for him in the longer term. The color of this wine (like the others) is certainly deeper than one would normally expect of most white wines of this age: an attractive, intense, mediumdeep antique gold. It (along with the rest of the wines) is not "star-bright" in the way that most filtered wines are, but after its years of settling it has still "fallen" fairly bright and clear in cask, and I would not describe it (as others do) as cloudy; rather, it has a dullish luster (even if that adds an oxymoron to the other paradoxes). Discreet on the nose, with soft, white stone fruit and gentle spice, then round and smooth on the palate, but with dry grip from the high phenolic content resulting from the long skin contact; balanced, well-integrated acidity that neither disappears nor dominates, and great intensity and limpidity of flavor, with a dry, persistent, potent finish. The 2005 Breg was (typically) a shade deeper in color, with apricots and herbs on the nose; denser, silkier, smoother, and suppler, with the same dry grip but even greater transparency of flavor, making it seem more aérien and ethereal; real elegance and finesse as well as persistence, more settled at this stage, with gentle warmth on the finish and a herbal reprise.
The 2004 Ribolla had an attractive nose of dried apricots, chanterelle mushrooms, and white pepper, at once exotic and earthy, but seemed totally effortless, as natural as air, so it felt as though one were breathing it rather than smelling it (maybe this is one of the benefits of the minimal SO2); natural without being pure and without being wild; medium-bodied, smooth on the surface, but again with a dry rub underneath; this was all structure and texture and vigor, in the realm of earth rather than fruit, with a peppery, warm finish. The 2004 Breg was a deeper gold and more complex on the nose; apricot kernels, honey, and herbs initially—so intricate that it is difficult as well as diminishing to pick it apart—but with a botrytis-lent exoticism, pineapple-redolent, with time in the glass; ample but far from fat on the palate, dry but richly layered; less pure and refined than the 2005 Breg, but still effortless, without being in any way obvious; not alcoholic (these wines are typically around 12.5% ABV), but the concentration leaves the impression of warmth.
The exceptional heat of the 2003 vintage was reflected on the nose of the Ribolla, which, despite the absence of botrytis, was exotic, with anise and pineapple; elegant, flowing, silken, and supple, still with adequate acidity, but lacks a little depth, energy, and intensity on the mid-palate, and slightly hollow on the finish by comparison with the other vintages. The 2003 Breg was a very deep, intense gold with an amber/orange hue; a magnificent, opulent, peach and peach-skin nose; ample and broad, with a syrupy, velvety texture, greater harmony and richness than the 2003 Ribolla, if less intensity than the 2004 or 2005 Breg; a hot spot on the finish, with the sultry energy, or rather tension, that precedes an afternoon thunderstorm.
The 2002 Ribolla, medium-gold, had a brisk, invigorating, mineral, saline sea-breeze nose, becoming richer and spicier with air; greater density, intensity, and minerality than the 2003, with a brighter, fresher, more persistent finish. The 2002 Breg was a less deep gold than the 2003 but not completely clear; floral intrigue gave way to a dried mango/ papaya, peppery richness; greater density and weight than the 2003, still with gentle grip, but smoothed over by a rolling, liquorous richness; grace and refinement, as well as great, straight persistence; lovely wine.
The 2001 Ribolla was light to medium-gold, with a light, pure pineapple nose reminiscent of fine young Sauternes; composed, elegant, and effortless; dry underneath but with sufficient silk and succulence on top. The 2001 Breg was a deeper gold, with an amber hue and spiced-peach nose; ample, expansive, and harmonious; dry but energetic and sapid, with a molten smoothness; spectacular complexity and length.
The 2000 wines were the last to macerate in large, open oak vats rather than amphorae. The Ribolla was a bright medium-gold, with fresh herbal aromas (mint and tarragon), though also more overt wood influence; concentrated and richly silky, but still with lovely fluidity and limpidity, as well as great freshness and persistence on the finish. The Breg was a dullish amber and, unusually, less expressive than the Ribolla on the nose, with light herb and vanilla; much more eloquent on the palate, harmonious and vigorous, with even greater smoothness and succulence than the Ribolla; wonderful depth of flavor and a seemingly endless, flourishing finish.
The 1999 Ribolla was the first where the color was at least as deep a gold as that of the Breg; herbs and honey on the nose; complex, harmonious, and long; one of the driest and most tannic wines so far, but still fluid. The 1999 Breg was composed but still energetic at more than ten years old; harmonious, rich, smooth, and succulent, with a very long, complex finish; approaching the height of its powers but should stay on its plateau for many years yet; superb.
Although the 1998 Ribolla was good (dry, rich, and smooth) and the 1998 Breg better still (honeyed, supple, subtle, but still vigorous) both were eclipsed by the 1998 Ribolla Riserva from magnum, which is a very special wine. Here the designation "riserva" really means something, and the abundant qualities of the other vintages of the Ribolla are magnified. One of the reasons is that this wine comes from Runk, the vineyard that, until 2003, had the oldest vines—the oldest planted during World War I, in 1915, and the youngest planted during the 1950s. But Josko had to replant the vineyard in November 2003, so this is the last year from which he made wine from these very old vines; he will bottle it as a Riserva in September 2010, and says it is this wine that persuaded him to mature his other wines for the same amount of time before bottling— seven years. Meanwhile, even the 1998 Riserva, available only in 500 magnums, will not be released until 2011. But it will have been well worth the wait, for the wine is splendid: amber in color, but luminous; composed but very complex on both nose and palate; dry, with gentle grip, but also the cremosity of old vines, so that it is seductively fleshy and voluptuous; perfect harmony and tremendous persistence; glorious.
After this there was nowhere to go but a red wine. Having made a rosso for many years, as a Cabernet/Merlot blend, the only red that Josko will make from now on is from Pignolo. He also experimented with three other indigenous red varieties (Refosco, Schioppettino, and Tazzelenghe) but felt that Pignolo was the most successful, "combining the finesse of Pinot Noir with the structure of Nebbiolo." He admits that he would not plant it now—he would plant only Ribolla— but says that he will not rip it out and will continue to make the wine. The 2003 Pignolo (to be released in 2013) was a medium-deep matt purple; naturally expressive on the nose, with cherry, earth, and licorice; grippy tannins underneath, but smooth, refined, and velvety, around a core of perfectly ripe soft fruit; a correctly dry, cleansing finish of good length; nothing aggressive or rustic; both curious and delicious.
By now the lunch had been going for nearly four hours, though it had fairly flown. By turns exhilarating, moving, illuminating, and mystifying, it was a memorably special occasion. Josko's conclusion and valediction was: "Making wines is like living one's life. It's a way of doing things." I, for one, am glad he does things his way.
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Cheeky Monk Belgian Beer Cafe
"Pair one of the world's finest beers with a delicious item from our full menu. Sixteen Belgian beers on draught. Open daily for lunch and dinner, serving brunch on Saturday and Sunday. We also have a late night menu. Come in and enjoy the relaxed atmosphere at Denver's only Belgian beer cafe. "
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LAWRENCE, Kan. (AP) - Freshman sensation Baker Mayfield passed for 368 yards but was helped off the field with an apparent leg injury in the third quarter of No. 20 Texas Tech's 54-16 victory over Kansas on Saturday.
Mayfield, a true freshman walk-on who has started every game, was hurt at the end of the third quarter when tackled while passing. There was no penalty. He hobbled very slowly off the field with someone helping him under each arm.
He was 33 of 51 with one interception.
After falling behind in the first quarter 10-0, the unbeaten Red Raiders reeled off 54 straight points, going to 5-0 (2-0 Big 12) under first-year head coach Kliff Kingsbury for the first time since 2008.
It's the 22nd straight Big 12 loss by Kansas (2-2, 0-1), a span which coach Charlie Weis made a point of telling everybody all week would encompass 1,063 days by Saturday.
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Indians get busy on first day of MLB Amateur Draft Day
James W. Wade III | 6/6/2014, 9:17 a.m.
The Indians added four players on the first day of the MLB Amateur Draft on Thursday night in New Jersey. The additions are:
• 21st overall pick: Bradley Zimmer, OF, University of San Francisco -- Zimmer, a 6'5", 205-pound outfielder, hit .368 with 10 doubles, 7 triples, 7 home runs and 31 RBI for the University of San Francisco Dons as a junior during the 2014 season. Zimmer, 21, walked 31 times and recorded a .461 on-base percentage. He posted a .573 slugging percentage and was 21-for-32 in stolen base attempts. The two-time All-West Coast Conference member made all 54 starts in center field and owned a .969 fielding percentage in 2014. He was named a 2014 preseason All-American selection by Louisville Slugger, Baseball America and Perfect Game USA. He is also one of 30 finalists for the Golden Spikes Award.
• 31st overall pick: Justus Sheffield, LHP, Tullahoma (TN) High School -- Sheffield, 18, recently completed his senior season at Tullahoma (TN) High School, going 10-0 with a 0.34 ERA (3 ER/61.2 IP) and 131 strikeouts. On Wednesday, the 6-for-1, 180-pound southpaw became the first high school athlete from the state of Tennessee to win a Gatorade National Player of the Year Award after leading his Wildcats team to a third straight district championship and a second round appearance in the Tennessee state playoffs. Past pitching recipients of the award include Zack Greinke ('02), Clayton Kershaw ('06) and Rick Porcello ('07), while Cleveland's 2013 first round selection (5th overall), OF Clint Frazier, earned the distinction last year.
• 38th overall pick: Mike Papi, OF, University of Virginia -- Papi, 21, is a junior outfielder for the University of Virginia where he has hit .297 (62-209) this season with 9 doubles, 11 home runs, 51 RBI and 51 runs scored in 60 games for the Cavaliers. Virginia is taking on Maryland this weekend in the NCAA Super Regional. The Tunkhannock, PA native is a 6-3 outfield/first baseman with checks in at 6-3, 210 pounds. Currently owns a career 3-year average of .324 (159-491) at UVA with 32 2B, 19HR & 125RBI in 150 games.
• 61st overall pick: Grant Hockin, RHP, Damien (CA) High School -- Hockin, 18, recently graduated from Damien High School in La Verne, CA where he logged 20 career victories in 63 games across 4 varsity seasons for the Spartans. The 6-4 190-pound right-hander went 9-3 with a 1.49 ERA (17 ER/80.0 IP) in 14 games/13 starts during his senior season, limiting opposing batters to a .199 (59-297) while notching 99 strikeouts against 17 walks. A part-time infielder, Hockin hit .379 (25-66) with 7 doubles, 2 triples, 2 home runs, 15 RBI and 15 runs scored, while notching a 1.124 OPS (.488 OBP/.636 SLG) in 83 plate appearances this season. Hockin is the grandson of late Hall of Fame infielder Harmon Killebrew and is currently committed to UCLA.


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You know how, 20 years after The Godfather Part III, everyone's been all, "I wish they go back to that well to give us some more Corleone family stories?"
Shut up. People DID say that. Lots of them.
And Paramount is going to give the people what they want. After the release of the Puzo-outlined The Family Corleone this week, it seems that Paramount and Puzo's estate have reached a truce that has resulted in "an attraction to do a movie." The novel focuses on the Corleone's rise to power, but presumably not in the exact same way that Godfather Part II did.
Considering the original cast of 40 years ago is mostly dead or dying or Al Pacino, it's unlikely that any amount of makeup could get these guys looking right for a prequel, so let's all freak out by assuming it will be populated with Chace Crawford, Alex Pettyfer, and Mischa Barton.
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Posted by Jay on 11/22/2014
I enjoyed the establishment for the first time. The filet mignon for two was delicious and the chicken was decent. The variety of fried rices they had wasn't bad either. All I wish is that the lighting wasn't so dim. I hardly saw my food, but overall, great time and I'm broke now, but worth it.
Posted by Bob Zenhausern on 11/14/2014
One of the most expensive Chinese restaurants in NYC with some of the least worth it food. The crispy fried duck seemed at least 2 days old and dried out. The shrimp toast was a thick slab of rubber with no taste. They were trying to be high level but the disco music was annoying. Never again.
Posted by Fabulous Food on 02/10/2014
Went on a saturday. reservations for 9pm. arrived late and still got seated right away. Bougie crowd over-all, racially mixed. loud music beautiful atmosphere. friendly service. Lobster Shrimp rolls was delicious. i love sea bass so i was excited to see how there's tasted it was nasty..drunk sea bass,,they have two on the menu for two the bill was a little over two hundred dollars.
Posted by Anonymous on 01/01/2014
Let me start off by saying that the food is gross. The decor and ambiance was good for being on madison ave, but thats about it. My fiance and I ordered the surf and turf which was $135 bucks and we were, to say the least, very disappointed. The prices are obscene for the quality of food. If you want chinese food people stick to your regular takeout spot and save yourself the disappointment.
Posted by robert on 10/30/2013
one thing this restaurant has going for it is the food - it is extremely tasty - whatever we ordered from the ribs for appetizers or the duck spring rolls to the crispy beef as a main course were truly special - the only disappointment was the lobster roll which were basically tasteless and a complete ripoff at $ 29 . The staff was generally attentive ,but one had to ask for the white rice to accompany the dishes and condiments such as soy sauce which you would think should be readily available.What is not acceptable in this restaurant is the sound level at which they decided to blast their music which is probably meant to dull the senses so that you no longer realize how absurd the prices are on this menu . As good as the food is , it does not justify the prices and the general atmosphere of this restaurant.
Posted by alan on 08/30/2013
after reading the mixed reviews here, my partner decided to try this restaurant for the first time. We were greeted politely by a pleasant hostess, shown to our table and the waiter took our drink orders promptly. Our only disappointment was the stark and cold décor (or, more properly, non décor) of the room. But more important, the food was delicious, more creative than most Chinese restaurants and accompanied by professional and courteous service. We would definitely return.
Posted by jc on 07/13/2013
had the chicken satay and and crispy beef. satay was alright and crispy beef was very greasy. can find much better food elsewhere.


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Davidoff Millennium Robusto
5 1/4 x 50 - Natural - Box of 25
Special Offer
Special Offer
Davidoff Millennium Robusto cigars are draped in rare, Ecuadorian sun-grown wrappers that encase select, aged Dominican tobaccos for a rich and highly complex blend of perfectly-balanced flavors and aromas. A stunning cigar, ranked among the world's finest. Treat yourself to a box now.
The price is high but this is a quality cigar. Better if you let the cigar sit your humidor for a while to age the tobacco. The cigar is listed as full but I found the smoke to be medium with hints of earth and cocoa. Worth a try.
Fantastic - the best I've ever smoked (including Cubans). I agree they are too expensive, but if I wanted to spoil myself this is definitely what I'd reach for!
Nothing beats these cigars after additionally aging them 2-3 years. They stand up to some of the best medium weights from any country.


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Register now for free, or sign in with any of these services:
Are you implying that Longmeadow and Comp won't both win, Laura? If you've got some inside info, let a dog in on it.
Until Sabis establishes a team, I have no favorite. Go Bulldogs.
Why are all of these Games of the Week so ... ruff ... to pick? (Get it? "Ruff?" I'm a dog. Ahhh, I make myself laugh.)
Great idea, Laura, but I'm not much of a pro-football guy. Once Curtis Martin retired, I kinda lost interest. Now, if you want to let the sports guys pick college games, I'm in. I'm a huge Fresno State, Georgia and South Carolina State fan.
Slobber, sleep and Milk Bones to you and yours.


text:
Financial help and wage information is available to help you employ an eligible person with disability.
Auslan interpreting and co-worker training
The Employment Assistance Fund provides funding for Auslan interpreters to assist with a range of work related activities including Auslan interpreting for job interviews, Auslan interpreting in the workplace, Deafness awareness training and Auslan course studies for co-workers.
Help with wages
The Supported Wage System is a process that allows employers to pay less than the award wage by matching a person's productivity with a fair wage. The Supported Wage System pays for productivity-based wage assessments to determine fair pay for fair work.
Wage subsidies help employers cover the initial costs of wages and training. There are a range of wage subsidies that employers can access via a Disability Employment Service or a Job Services Australia provider.
Workplace modifications and adjustments
The Employment Assistance Fund helps to pay for the cost of workplace adjustments or solutions that accommodate a worker with disability in a job. Financial assistance is also available for disability and mental health awareness training
Workplace assistance and mental health support services
Funding is available to cover the cost of specialised workplace assistance support services such as disability awareness training, mental health first aid training and support for people with mental illness and specific learning disorders.
Work experience activities
Work experience provides many benefits for your business and for job seekers. Work Experience Activities will meet the cost of work-related insurance (personal accident and public liability insurance) for eligible job seekers. This is one of the main barriers for employers when considering work experience.
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Assistant Professor and Faculty Affiliate, Lozano Long Institute of Latin American Studies (LLILAS)
Dr. Christopher Salas-Wright is an Assistant Professor in the School of Social Work and a Faculty Affiliate at the Lozano Long Institute of Latin American Studies (LLILAS) at the University of Texas at Austin.
Background and Training:
Prior to his graduate training, Dr. Salas-Wright lived and worked in El Salvador, Central America for several years and traveled during that time throughout Central and South America. While living in Latin America, he worked in the fields of youth development, addictions treatment, and international higher education. Inspired by these experiences, he sought out graduate training as a Clinical Social Worker from the University of Washington School of Social Work and as a Pastoral Minister from the Boston College School of Theology and Ministry. In these capacities, he gained field experience as a mental health counselor, addictions therapist, and hospital chaplain. Building upon this clinical training, Dr. Salas-Wright earned his PhD in Social Work from the Boston College Graduate School of Social Work and later completed an NIH (T32) Postdoctoral Fellowship at Brown University's Center for Alcohol and Addiction Studies (CAAS) and was a cross-training fellow at Brown University's Alcohol Research Center on HIV (ARCH).
Research Interests:
Dr. Salas-Wright's research focuses on the etiology and prevention of substance use and associated risk behavior, particularly among Latino youth in both the United States and in Latin America. Within that broad domain, specific areas of research include: the etiology of adolescent alcohol and drug use; the intersection of substance use and HIV risk behavior; the examination of the dynamics of youth violence and juvenile delinquency; and the role of religiosity and spirituality in positive youth development.
Using national data files as well as samples of high-risk youth in the United States, Dr. Salas-Wright has examined risk and protective correlates for problem behavior among youth across differences of developmental age, race/ethnicity, and gender. He has also conducted a number of studies examining the externalizing profiles of adolescents and young adults involved in substance use, drug dealing, truancy, school dropout, violence, and crime. This research has been published in journals such as Journal of Youth and Adolescence, Journal of Adolescence, Addictive Behaviors, and Annals of Epidemiology. It has also resulted in two conceptual chapters examining the biosocial nature of substance use and crime. Currently, building upon his postdoctoral training at Brown University's Center for Alcohol and Addiction Studies (CAAS) and the Alcohol Research Center on HIV (ARCH), Dr. Salas-Wright has begun to extend this etiological work into the development of preventative interventions for substance use and HIV risk behavior in high-violence Latino communities.
Building upon his practice experience in Central America, Dr. Salas-Wright he has developed a line of research examining the risk and protective factors associated with substance use, violence, and delinquency among young people in El Salvador's marginalized communities. This research has highlighted the role of salient protective factors such as spirituality and religious coping, compared the prevalence of externalizing behavior among youth in El Salvador and the United States, and established psychometric validity for measures of key constructs. This research has been published in a variety of criminological, substance use, and social work journals, including: Criminal Justice and Behavior, Substance Use and Misuse, and Revista de Trabajo Social (Santiago, Chile). Currently, Dr. Salas-Wright is developing a study to examine the interrelatedness of substance use, violence, and HIV risk behavior in marginalized communities in San Salvador, El Salvador.
Curriculum Vitae (PDF)
Professional Interests
Etiology of adolescent alcohol and drug use; the intersection of substance use and HIV risk behavior; the examination of the dynamics of youth violence and juvenile delinquency; the role of religiosity and spirituality in positive youth development.
- Ph.D., Boston College
- MSW, University of Washington
- MA, Boston College
Faculty Research
Social Work BuildingRoom:3.106F
Phone:(512) 471-0765
Fax:(512) 471-9600
Mailing AddressThe University of Texas
School of Social Work
1925 San Jacinto Blvd D3500
Austin, TX 78712-0358


text:
Below is the poem entitled Remedy against Sin which was written by poet
McConnell. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.
Read Poems by
Gordon Mcconnell
God has provided a remedy
so sin can be defeated
His divine word he has given
that true godlike behaviour is created
Our role is to store this word
deep into our God shaped hearts
so it's there for us to call up
when satin fires his evil darts
God wants us not to sin
especially against His character
so His word we've been given
to live the truth so not be an actor
Jesus is our perfect example
on combatting satin with scripture
refusing his temptation to sin
making sure our hearts are pure
Go on and sin not
believing only on God
daily reading holy writ
so to heavens award


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We specialise in providing qualified and experienced consultants for all industry sectors.
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Our specialised staff have published papers and given presentations on many aspects of Records Management. Please click on the links below to open a topic: Guideline on Implementing an eDRMS by John Sim Strategic Direction for RM Presentation by Sandra Ennor Corporate Compliance without burdening the end user by Peta Sweeney Walking the Line by Sally Algate Setting [...]read more
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Posted at: 02/19/2013 12:10 PM
The Henrietta Fire District has agreed in principle to provide fire service in West Brighton.
"We are pleased to work with the Henrietta Fire District to serve West Brighton," said Brighton Town Supervisor William Moehle. "The Henrietta Fire District has a strong reputation for providing excellent service, and this plan will meet our goal of providing the best possible fire and emergency service in West Brighton on a cost effective basis."
If this plan is approved, the Henrietta Fire District will replace the Rochester Fire Department, which has been serving the area since August 2012. The Rochester Fire Department will continue to provide fire protection and EMS response until the transition is complete which is expected to happen at the latest, Fall 2013.
Moehle says the Town of Brighton remains in litigation with the West Brighton Fire Department and has asked the judge to force the West Brighton Fire Department to turn over the West Henrietta Road fire station and other assets so they can be used to protect the town's residents.
The Town Board will hold a public hearing on the plan on April 10 and plans to vote to formally adopt the plan at its February 27 board meeting.


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Class Notes
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GAO targets Dallas schools in report on deceptive marketing
In testimony on Capitol Hill today, government officials named the 15 for-profit schools targeted in an investigation by the Government Accountability Office, which found that many schools engaged in federal fraud and deceptive marketing practices. Three of the schools are located in Dallas, according to a report by Trace Urdan, an analyst at Signal Hill […] [Read More]
SAISD considering marketing contract
Want your kids to go to college? Then enroll them in the San Antonio Independent School District, where education options are steadily expanding. Among the latest are the Young Women's Leadership Academy — the city's only all-girls public school — and the co-ed Travis Early College High School, a fast-track to higher education. That, basically, […] [Read More]


text:
Mary Ann
She is requesting a loan of Php 11,000 to run her farm. She will use the loan to buy sacks of fertilizers and tanks of herbicides and insecticides to increase crop yield. She is also thinking of some other business lines to augment the family's income.
CEVI (Kiva's Field Partner) helps Mary Ann sustain her farm. She is provided with credit assistance, trainings and insurance coverage by CEVI to make her business grow.
Additional Information
More information about this loan
On Friday November 8, 2013, Super Typhoon Haiyan made its way through Southeast Asia, causing substantial damage to homes and businesses in areas of the Philippines. Given the state of devastation following this storm, borrowers living and working in these areas may have difficulty making repayments on their loans, thus making their Kiva loans higher risk. More information >>
About Community Economic Ventures, Inc.Community Economic Ventures, Inc. (CEVI), based in Bohol, was awarded the Platinum Award for Transparency in Social Performance Reporting by CGAP. Social performance monitoring is imperative in measuring a microfinance institution's effectiveness. The fact that CEVI is participating in this process speaks volumes about the organization's commitment to serving its clients effectively. In addition to providing credit for its clients, CEVI provides savings, insurance, and training through regular cluster group meetings.
You can show your support for CEVI by joining the Friends of CEVI Kiva Lending Team. Learn more by visiting the CEVI website.
About Philippines
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Success!! The loan was 100% repaid
- Repayment Term
- 6 months (Additional Information)
- Repayment Schedule
- At end of term
- Pre-Disbursed:
- Feb 2, 2009
- Listed
- Mar 6, 2009
- Currency Exchange Loss:
- Covered
- Ended:
- Jul 15, 2009


text:
A container for the storage or transportation of printed-circuit boards comprises an open-topped box with rectangular support plates inserted in vertical grooves of opposite walls. Each plate has several oblique slots, parallel to one of its diagonals, accommodating sliders by which circuit boards of widely varying sizes can be retained thereon. The sliders can be immobilized on the plate by quick-release clamps and are orientable in mutually perpendicular positions for gripping a horizontal or a vertical edge of a circuit board to be supported on four sides.
1. A container for the storage of rectangular printed-circuit boards, comprising:
a rectangular prismatic box having an open side;
a plurality of rectangular plates insertable into said box through said open side; and
spacing means inside said box engageable by said plates for holding same substantially parallel to one another and to a pair of walls of said box, each of said plates being provided on at least one surface with a pair of guide tracks extending substantially parallel to a diagonal of the respective plate and with two sliders per guide track displaceable therealong over a major part of said surface for retaining a printed-circuit board therebetween with edges parallel to those of said plates by engagement of each board edge with a respective slider, said guide tracks being throughgoing slots, each of said sliders including a stem traversing an associated slot, a clip on said stem engageable with an edge of a printed-circuit board, and locking means for immobilizing said clip in a slected position along the associated slot, said stem having a head bearing upon a plate surface opposite said clip, said locking means comprising a lever pivotable on said stem and cammingly engageable with said clip for clamping the respective plate between said clip and said head, said clip having a grooved face confronting a plate surface provided with pointed teeth receivable in the grooves of said face, said teeth being arrayed along mutually perpendicular lines parallel to the sides of said plate.
2. A container as defined in claim 1 wherein said clip is rotatable on said stem for selective engagement with mutually perpendicular edges of a printed-circuit board.
3. A container as defined in claim 1 wherein said guide tracks are symmetrically disposed about a diagonal of the respective plate.
4. A container as defined in claim 1 or 3 wherein said spacing means comprises a set of ribs perpendicular to said open side on at least one pair of opposite walls thereof.
5. A container as defined in claim 1 or 3 wherein each of said plates is further provided on said one surface with a second pair of guide tracks paralleling the guide tracks of the first pair for retaining another printed-circuit board by means of additional sliders displaceable therealong.
6. A container for printed-circuit boards, comprising:
a box having an open side;
a plurality of generally rectangular plates insertable into said box through said open side; and
spacing means inside said box engageable by said plates for holding same substantially parallel to one another in said box, each of said plates being provided with a plurality of guide tracks in the form of throughgoing slots and with sliders displaceable along said slots over a major part of a first surface thereof for retaining a printed-circuit board therebetween, said first surface being provided with a set of transverse projections alongside each of said slots, each of said sliders including a stem traversing an associated slot, a clip on said stem engageable with an edge of a printed-circuit board, a head bearing upon a second plate surface opposite said clip, and a lever pivotable on said stem and cammingly engageable with said clip for clamping the respective plate between said clip and said head, said clip having an indented face confronting said first surface and coacting with said projections for relatively immobilizing said clip in different angular positions relative to said plate.
7. A container as defined in claim 6 wherein said projections are pointed teeth receivable in parallel grooves of said indented face, said teeth being arrayed along mutually perpendicular lines parallel to the sides of said plate.
8. A container as defined in claim 6 or 7 wherein said guide tracks extend substantially parallel to a diagonal of the respective plate.
9. A container as defined in claim 8 wherein each plate is provided with at least two guide tracks symmetrically disposed about said diagonal.
10. A container as defined in claim 6, 8 or 9 wherein said box is rectangularly prismatic and said spacing means comprises a set of ribs perpendicular to said open side on at least one pair of opposite walls thereof.
My present invention relates to a container for the storage or transportation of printed-circuit boards.
The handling of printed-circuit boards, comprising conductors molded into a resinous matrix and joined to components projecting from a surface thereof, is a rather delicate matter because of their fragility and high cost of replacement. During storage and especially transportation, therefore, care must be taken to prevent such boards from coming into contact with one another or with extraneous objects.
Containers, generally in the form of prismatic receptacles of rectangular outline, are known in which such printed-circuit boards can be stored parallel to one another with the aid of spacing means usually designed as internal ribs on opposite wall surfaces, the boards being insertable into grooves defined by these ribs. A container of this type, however, can accommodate only boards of a given size in at least one dimension. It has also been proposed (see U.S. Pat. No. 4,261,465) to provide the receptacle with an internal divider, having grooves confronting those of the container walls, which can be shifted in order to hold circuit boards of different lengths. Even in that case, however, all the boards stored simultaneously in a given container must be of the same length.
The general object of my present invention, therefore, is to provide an improved container for the purpose set forth which can hold an assembly of circuit boards varying widely in size.
A more particular object is to provide means in such a container for securely holding the various boards in position with the necessary minimum separation but with optimum utilization of the available space.
I realize these objects, in accordance with my present invention, by providing a box with an open side through which a plurality of generally rectangular plates are insertable for engagement by spacing means holding these plates substantially parallel to one another inside the box; the spacing means may be constituted, as in conventional containers of this sort, by a set of ribs perpendicular to that open side on at least one pair of opposite walls. Each plate is provided, on at least one of its surfaces, with a plurality of guide tracks and with sliders displaceable therealong over a major part of that surface for retaining a printed-circuit board therebetween.
The guide tracks, advantageously, are represented by oblique slots--at least two per plate--extending substantially parallel to one of the diagonals of the rectangle. A total of four sliders, two per slot, will then suffice for securely supporting a circuit board with edges parallel to those of the associated plate, each board edge being engaged by one slider. Such an arrangement alone will accommodate circuit boards ranging in height and width up to almost the corresponding dimensions of the plate; in a few intances, e.g. for boards which are much larger in one dimension than in the other, two additional guide slots may be needed.
The sliders are advantageously provided with quick-release clamps enabling their immobilization in any selected position along the guide tracks to which they are removably fitted. These clamps ought to enable their orientation in mutually perpendicular positions for gripping either a horizontal or a vertical edge of an associated circuit board.
The above and other features of my invention will now be described in detail with reference to the accompanying drawing in which:
FIG. 1 is a perspective top view of a circuit-board container according to my invention;
FIG. 2 is an elevational view, drawn to a larger scale, of a support plate insertable into the container of FIG. 1;
FIG. 3 is a further-enlarged sectional detailed view of a sliding clamp, taken on the line III--III to FIG. 2; and
FIG. 4 is a bottom view of a clip forming part of the clamp shown in FIG. 3.
FIG. 1 shows an open-topped prismatic box 1 of rectangular cross-section. The major sides of the rectangle are defined by walls whose inner surfaces have vertical ribs 2 defining a multiplicity of parallel grooves 2' therebetween; the other pair of walls, extending along the minor sides of the rectangle, similarly have inner surfaces with vertical ribs 3 defining parallel grooves 3'. Only the grooves 2' are being utilized in the embodiment described hereinafter in which support plates 4, preferably of synthetic resin, are inserted from above into these grooves in spaced-apart parallel relationship. Obviously, however, similar plates of greater width could be accommodated in box 1 by being inserted into grooves 3'. The box has a closed bottom 18 on which the inserted plates come to rest.
Each plate 4, whose structure is shown more clearly in FIG. 2, has four throughgoing slots 5 parallel to a diagonal thereof. The two longer slots, which are symmetrically positioned about that diagonal, are each fitted with two sliders 9 engaging respective edges of a printed-circuit board 7 which are parallel to the edges of plate 4. FIG. 1 shows this circuit board 7 as carrying a number of projecting components 8 soldered in the usual manner to a network of conductor strips; these components will generally have a height not exceeding that of the sliders 9 which in turn conveniently fit into the spaces defined by the width of the ribs 2. The two shorter slots 5, also symmetrical about the plate diagonal, will be needed only in exceptional cases.
Each slider 9 has a structure as shown in FIGS. 3 and 4, comprising a stem 13 which traverses the associated slot 5 and has a head 14 bearing upon the surface of plate 4 remote from the circuit board 7 supported thereby. An edge of that circuit board is received, preferably with frictional fit, in a lateral recess 10 of a clip 19 which has a bore 12 traversed by stem 13 and has two jaws bridged by a pin 16 which passes through the free end of the stem. A lever 15 has an eccentric bifurcation which straddles that free end and is traversed by the pin 16; when the lever is swung clockwise from a released position illustrated in FIG. 3, as indicated by an arrow 17, its eccentric bifurcation cammingly engages the perforated base of clip 19 and drives it toward the head 14 of stem 13 so as to clamp the plate 4 between that head and the clip.
Depending on whether the clip 19 is to engage a horizontal or a vertical edge of board 7 as viewed in FIG. 2, the clip can be rotated in slot 5 into one of two mutually orthogonal positions. For a more positive engagement of the clip with the plate 4 it is advantageous, as shown in FIGS. 3 and 4, to provide a face of the clip confronting the plate 4 with indentations in the form of a multiplicity of very narrow grooves 11 coacting with an orthogonal array of closely spaced transverse projections in the form of pointed teeth 6 disposed on a surface zone of plate 4 in the vicinity of each slot. The coaction of grooves 11 with teeth 6 will securely immobilize the clip in one or the other of the aforementioned orthogonal positions.
Although FIG. 3 shows the clip 19 as having only one lateral recess 10, one or more additional recesses may be provided on the same side or on different sides of the clip to allow for a variable spacing of board 7 from plate 4. It is also possible to equip the clip with additional clamping means for the circuit board or to modify the shape of lever 15 so that the force exerted upon the clip 19 in its alternate position also clamps the board 7 in its recess 10. The provision of such recesses on different sides of the clip will also enable the mounting of two circuit boards, with the aid of three additional sliders and utilization of the shorter slots 5, on the same support plate 4.
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