text:
Soligenix Receives $574,000 In Non-Dilutive Financing From New Jersey's Technology Business Tax Certificate Transfer Program
PRINCETON, N.J., Jan. 26, 2012 /PRNewswire/ -- Soligenix, Inc. (OTC Bulletin Board: SNGX) (Soligenix or the Company), a development stage biopharmaceutical company, announced today that it has recently received approximately $574,000, net of transaction costs, in non-dilutive financing via the State of New Jersey's Technology Business Tax Certificate Transfer Program (the Program).
This Program enables approved, unprofitable biotechnology businesses to sell their unused Net Operating Loss Carryovers (NOLs) and unused Research and Development (R&D) Tax Credits for at least 80% of the value of the tax benefits to unaffiliated, profitable corporate taxpayers in the State of New Jersey. This allows biotechnology businesses with NOLs to turn their tax losses and credits into cash proceeds to fund more R&D, buy equipment and/or facilities, or cover other allowable expenditures. The New Jersey Economic Development Authority (NJEDA) determines eligibility for the Program, the New Jersey Division of Taxation determines the value of the available tax benefits (NOLs and R&D Tax Credits), and the New Jersey Commission on Science and Technology evaluates the technology and its viability. The state of New Jersey was the originator of this Program and the first state to implement and fund it.
"As we are always looking for non-dilutive ways to fund our company, we are once again very pleased with NJEDA's decision to approve our application in this year's program," stated Christopher J. Schaber, PhD, President and CEO of Soligenix. "This NOL funding increases our cash position to about $6.2 million or roughly $0.028 cents per common share outstanding with no debt or preferred stock outstanding. We expect this cash will last us until the third quarter of 2013. We are very thankful for New Jersey's continued support of its biotechnology industry."
About Soligenix, Inc.Soligenix is a development stage biopharmaceutical company developing products to treat life-threatening side effects of cancer treatments and serious gastrointestinal diseases, and vaccines for certain bioterrorism agents. Soligenix's lead product, orBec® (oral beclomethasone dipropionate), is a potent, locally acting corticosteroid that has been initially developed for the treatment of acute gastrointestinal Graft-versus-Host disease (GI GVHD), a common and potentially life-threatening complication of hematopoietic cell transplantation. Soligenix is also conducting a National Cancer Institute (NCI)-supported Phase 1/2 clinical trial of SGX201 in the prevention of acute radiation enteritis. Additionally, Soligenix is developing SGX203 for the treatment of pediatric Crohn's disease.
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Science and Our Food Supply - Middle School Guide: Module 3 - Processing and Transportation
Teacher's Guide for
Middle Level Science Classrooms
2007 Edition
Return to Table of Contents
Did you know that there are many ways to control bacteria during processing and transportation? This module focuses on several methods scientists use to keep our food safe.
Blue's the Clue - introduces pasteurization and the effect temperature has on reducing and controlling the growth of bacteria.
Mystery Juice - uses investigation to demonstrate how pasteurization reduces the number of microorganisms in juice.
Ultra High Pressure Treatment - shows how foods are kept safe through processing, including the newest food preservation technology.
Food safety plays a major role throughout food processing.
Dr. Charles Sizer discusses
Pasteurization is the process of using heat or irradiation to destroy microorganisms that could cause disease.
Modern dairy farms today may have up to 5,000 cows. All the milk is pooled, so if one cow is sick, there is a possibility to contaminate all the milk. That's why milk is pasteurized.
Milk was one of the first products to be pasteurized on a broad scale. In addition to dairy products, other pasteurized foods include fruit juices, chicken, beef, and spices.
One challenge scientists had was trying to figure out how to pasteurize an egg without cooking it. The solution was to heat the eggs up slowly to 57° C and maintain that temperature for 1 hour and 15 minutes. This time/temperature relationship inactivates the bacteria while keeping the eggs fluid.
Louis Pasteur (1822-1895), a chemist, was actually trying to prevent spoilage in wine and beer when he discovered pasteurization. Pasteurization was applied first in wine preservation. When milk producers adopted the process, it substantially reduced foodborne illness. You never know where science will lead you!
Time/Temperature Relationship
Traditional pasteurization is achieved by exposing foods to heat for a certain length of time. Bacteria are very heat-sensitive, and the higher the temperature, the quicker they can be inactivated. Using higher heat takes less time to kill pathogenic bacteria, whereas using lower heat takes more time.
More than 1,000 different types of food are pasteurized.
Using gamma rays to
destroy bacteria
Irradiation is the process in which ionizing energy is used to kill foodborne pathogens. During irradiation, an intense pulse of energy is emitted, either from a gamma radiation source like Cobalt 60 or from an electrical source like an electron beam accelerator. The energy penetrates the food and destroys any bacteria.
Irradiation damages the microbe's DNA. Unless it can repair the damage, the microbe will die when it grows and tries to duplicate itself.
Ultra High Pressure (UHP) Treatment
Today, some food producers are beginning to use a new method for killing harmful bacteria in foods that contain water. It's called ultra high pressure (UHP) treatment.
Dr. Sizer demonstrates
ultra high pressure
This process destroys bacteria without the use of high temperatures or chemical additives. Thus, foods such as juices, salsas, cold-cuts, and other moist foods, are made safer while the vitamins, flavor, and freshness of the foods are maintained.
Using specially designed equipment, the food is subjected to 50,000 to 100,000 pounds of pressure per square inch. This ultra high pressure is maintained from 30 seconds to a few minutes depending on the food. The ultra high pressure interferes with the metabolism and structure of bacteria and destroys these living cells without altering the basic composition of the food.
Important Note: Despite pasteurization, irradiation, and ultra high pressure (UHP) treatment, food can still become contaminated if the basic rules of food safety are not followed all along the Farm-to-Table Continuum. It's important to always follow the 4 Cs of Food Safety: Clean, Cook, Chill, and Combat Cross-Contamination.
Proper packing is selected
for the product
The 4 Cs of Food Safety play a very prominent role in transportation. Keeping food safe and in good condition as it's shipped across the country or around the world is critical. There are many steps to shipping food safely and there's science behind each step.
The cold chain has to be maintained throughout the loading process, in transit, and during receiving.
The food is cleaned and precooled as it comes from the field or plant. The cooling extends product life by reducing field heat, rate of ripening, loss of moisture, rate of respiration, and the spread of decay.
Proper packaging is selected for the product. The shipping container is cleaned and properly loaded, making sure that the boxes are stacked tightly to lock in the cold during transit.
Proper temperature control can be tracked by satellites. Refrigerated containers usually have equipment that automatically records refrigeration system functions and the air temperature inside the container. This information provides a detailed record of refrigeration system performance during the trip.
Food is properly stored and cooled at the warehouse.
Two elephants balancing on a thin dime is equivalent to 60,000 psi.
Time: One 45-minute class period, plus observation time over the next 2 to 3 days
This experiment introduces students to the effect of temperature on reducing and controlling the growth of and transportation. Students will use pasteurized and ultra high temperature (UHT) milk, and observe how different temperatures (heat, room temperature, chilling, and freezing) affect the growth of spoilage bacteria. They will also learn about the importance of pasteurization in keeping food safe.
By learning about the effect of temperature on bacterial growth, students will be able to relate these findings to how they prepare and store food at home to help reduce bacterial growth.
UHT milk is heated to at least 280° F (138° C) for 1 or 2 seconds, then packaged in sterile, airtight containers. Because of the high heat and special packaging, UHT milk contains fewer bacteria than conventionally pasteurized milk, and can be stored without refrigeration for up to 90 days. After opening, spoilage time for UHT milk is similar to that of conventionally pasteurized milk. Therefore, after opening, it should be refrigerated just like pasteurized milk.
Pasteurized milk is heated to at least 161° F (72° C) for 15 seconds. This process kills the pathogenic bacteria found in milk; however, it may not kill all the spoilage bacteria.
- Order methylene blue.
Note: This experiment was designed using methylene blue chloride 1% (Educational Reagent Aqueous Solution from Fisher Scientific - catalog #S71326).
- Mix 1 ml of methylene blue 1% solution in 25 ml of water.
- Sterilize the test tubes, test-tube caps, pipettes, and pipette bulbs. (See Laboratory Procedures.)
- Purchase pasteurized whole milk and ultra high temperature (shelf stable) whole milk. (Shelf stable milk can usually be found in the juice aisle. Ask your store manager to order it if it isn't available in your supermarket.)
- Place all the equipment on a lab table.
- Photocopy (Pasteurization), (Shelf Stable), and (Ultra High Pressure Treatment) of the Food Safety A to Z Reference Guide.
- Photocopy the Blue's the Clue Data Table for each team.
For the class
- 3 to 6 test-tube racks, depending on the number of teams. Teams can share testtube racks.
- Refrigerator with freezer compartment, if possible
- Food Safety A to Z Reference Guide (See the pages above.)
- Dr. X and the Quest for Food Safety video/DVD, Module 3 - Processing and Transportation
For Each Team of 3 to 4 Students
- 60 ml of pasteurized, whole milk (10 ml/test tube)
- 60 ml of ultra high temperature (shelf stable) whole milk (10 ml/test tube)
- Methylene blue dilute solution (1 drop per test tube)
- 6 sterile test tubes
- 6 sterile test-tube caps or aluminum foil to cover the test tubes
- Two sterile 10 ml pipettes
- One or two sterile 5 ml pipettes or eye droppers
- Sterile pipette bulbs or pipette aids
- Permanent marker to label test tubes
- Blue's the Clue Data Table
- Never pipette by mouth. Always use a pipette bulb or aid.
- Wash test tubes and other materials in hot, soapy water after the lab.
- Before leaving the lab, wash your hands with hot, soapy water.
Caution: Be careful not to spill methylene blue on the countertops or clothes; it may stain.
Explain to students that later in Module 3, they'll learn more about ultra high pressure treatment, but in this activity, they'll focus on pasteurization.
Now ask students:
- Have you ever wondered why your parents are always asking you to put the milk back in the refrigerator? What might happen to that milk if it's left out at room temperature overnight?
- In the video Module 1 - Understanding Bacteria, Dr. X talked about the Danger Zone. What precautions did he give about the "Zone"? What might be present in milk that has been left in the Danger Zone for more than 2 hours?
TIME TO TUNE IN . . . Module 3 - Processing and Transportation
Introduce the video by explaining that on our next stop along the Farm-to-Table-Continuum, students are going to learn about Processing. Dr. X will beam them into the research lab of one of his scientist friends who looks at new ways to reduce the bacteria in our food through processing. Here are some things to think about while they watch the video/DVD:
- What do cows, astronauts, and elephants have to do with food safety and food processing?
- What is pasteurization?
- How can an egg be pasteurized in the shell without cooking it?
- How can some types of milk stay safe without being refrigerated?
- What process keeps food safe in outer space?
Show video/DVD Module 3 - Processing and Transportation (Time: 7 minutes).
INSTANT REPLAY Time to review and summarize.
- What's the relevance of cows, astronauts, and elephants to food safety and food processing? (Cows refer to pasteurization, astronauts refer to irradiation, and elephants refer to ultra high pressure treatment.)
- What is pasteurization? (Pasteurization uses heat to kill harmful bacteria in foods.)
- What is the time/temperature relationship? (Pasteurized milk is heated for a longer time at a lower temperature, and UHT milk is heated for less time at a higher temperature.)
- How can an egg be pasteurized in the shell without cooking the egg or breaking the shell? (Manufacturers use a time/temperature relationship to pasteurize eggs in the shell without cooking them. Heating eggs above 140° F [60° C] will cook them. Thus, using a lower temperature of 130° F [54° C] for a long time, 45 minutes, kills bacteria without cooking.)
- How can some types of milk stay fresh and safe without being refrigerated? (UHT milk contains fewer bacteria than conventionally pasteurized milk because it's heated to a higher temperature. It's also packaged in sterile, airtight containers. Therefore, UHT milk can be stored without refrigeration for up to 90 days.)
- So . . . what prevents astronauts from getting foodborne illness in outer space? (Irradiation of their food)
LAB 1Design and Conduct Experiment
- Ask students to form teams of 3 or 4 and encourage each team to develop a hypothesis on how temperature affects bacterial growth. Then ask them to design an experiment to test their hypothesis.
- Introduce the three materials teams must use for their experiment: regular pasteurized milk, ultra high temperature (shelf stable) milk, and methylene blue.
- Ask: How might you use methylene blue to help with your experiment? Students can research methylene blue and discover that it's an indicator dye used to determine the presence of bacteria in milk. Tell them they can use any of the other materials on the lab table. Also, there's a refrigerator and freezer they can use.
- Let teams discuss their hypotheses and experimental designs for 10 to 15 minutes. Then, begin posing the following questions to help students design well-thought-out experiments:
- What are some ways you could test the effect of temperature on bacteria? What did you learn about the effect of temperature on bacteria in Module 1
- Understanding Bacteria of the video/ DVD? (Heating is a way to kill bacteria, whereas chilling and freezing are ways to retard the growth of bacteria.)
- Explain that one container of milk came from the refrigerated dairy case of the supermarket and the other from an unrefrigerated shelf. Let students examine each container.
- What's an important difference between the two milk products? Is there any information on the labels that relates to our question about the effect of temperature on bacterial growth?
(Students should discover that one is pasteurized and the other is treated using ultra high temperature.)
- What are the similarities and differences between pasteurized and ultra high temperature treatments? (Both pasteurization and ultra high temperature use heat to kill bacteria. Ultra high temperature methods use higher temperatures than regular pasteurization. Also, products treated at ultra high temperatures are packaged in special airtight containers to prevent bacteria from getting into the product.)
- Could there be differences in the growth of bacteria between the two milks? What do you think the differences might be?
(The regular pasteurized milk should show bacterial growth sooner than the UHT milk because the pasteurized milk has more bacteria in it.)
- Should you consider these differences when you design your experiments? Why? (Yes, both milks should be tested in all conditions.)
- How can you tell if bacteria are growing in the test samples? (Add methylene blue to each sample. If bacteria are growing, the methylene blue will become colorless and the milk will change from blue to white. This is not immediate, but happens over time.)
- What are some ways you could test the effect of temperature on bacteria? What did you learn about the effect of temperature on bacteria in Module 1
- Have each group present their hypothesis and experimental design to the class. Encourage students to discuss the merits of each suggested test. (One effective experimental design is to test pasteurized milk and UHT milk at three temperatures - room temperature, chilled, and frozen.)
- After the group discussions, give the teams time to revise their hypotheses and experimental designs.
- Let teams conduct experiments according to their designs. Note: The test tubes must be checked each day after the experiment is conducted. Since the color change happens over time, you could miss important findings if you don't check every day.
About Methylene Blue
Methylene blue is an indicator dye that, in anaerobic conditions, becomes colorless and is reduced to leucomethylene. Methylene blue loses its color in the absence of oxygen because bacteria use up the oxygen present in the milk. The rate at which it loses its color is a relative measure of bacteria present in milk.
- Carefully label all test tubes and test-tube racks.
- The methylene blue will mix better if the milk is added to the test tubes before the methylene blue. Mix thoroughly by lightly tapping the test tubes with your fingers.
- Gas will be produced, so don't close the test-tube caps tightly.
LAB 2Observe and Record
Option: Students can use the Blue's the Clue Data Table to record their results.
- Students should observe and record the time and any visual changes on day two of this lab activity. Ask: How did the data support or reject your hypothesis? What might happen if the chilled and frozen samples were left out at room temperature for several hours or overnight? Should we test them to find out? (Yes, let the chilled and frozen samples stand at room temperature until the following day. As they reach room temperature and remain in the Danger Zone for several hours, the bacteria will begin to grow. As this happens, the methylene blue will become colorless and the milk will change from blue to white. Observe and record the results.)
- What might happen if the UHT samples were left out at room temperature for another day? (If you let the UHT samples sit out at room temperature for another day or more, the color will change to white. Observe and record the results.)
LAB 3Observe, Record, and Report
If bacteria in UHT milk don't grow rapidly, why do I have to keep the milk refrigerated after I open it?
Because there are fewer bacteria in UHT milk than in regular pasteurized milk, the spoilage bacteria in UHT milk take longer to grow. However, they will eventually multiply. You should always practice the safest precautions. Therefore, refrigerate the milk as soon as it is opened.
- Observe and record findings on the third day. Ask students: What happened to the frozen and chilled samples? What happened to the UHT samples?
- Give students 5 to 10 minutes to complete their Data Table.
- Have teams present their findings to the class. They should report both positive and negative results and discuss ways they would improve their experimental design.
- Remind students to include the relationship of their findings to food safety.
To find the results you can expect from this experiment,
see below.
INSTANT REPLAY Time to review and summarize.
- Were bacteria killed at the different temperatures? Why or why not? you tell?
(No. Only heat kills bacteria. Room temperature isn't high enough to kill bacteria, and chilling and freezing do not kill bacteria, they just slow their growth. When the chilled and frozen milk reached room temperature, bacteria began to grow again.)
- What's a basic difference between conventionally pasteurized and UHT milk?
(UHT milk can be stored on a shelf without refrigeration for up to 90 days.)
- Explain the importance of knowing about the Danger Zone in food safety.
(Awareness of the Danger Zone helps people understand the importance of heating and chilling food, thus decreasing the amount of foodborne illness.)
- What do chilling, freezing, and heating do to bacteria?
(Chilling and freezing slow down the growth, but heating kills the bacteria.)
Here are the results you can expect from this experiment:
Room temperature samples
- The pasteurized milk will turn white by Lab 2 (day 2), indicating that there are some spoilage bacteria in the milk. At a temperature conducive to bacterial growth, they will multiply.
- The UHT milk will still be blue by Lab 2 (day 2). This is because the UHT milk has fewer spoilage bacteria than regular pasteurized milk. Thus, it takes longer to see any bacterial growth. Bacteria do not quickly multiply in the UHT milk.
- After leaving the UHT milk at room temperature for another day or two, the color will turn white, indicating that spoilage bacteria will ultimately grow in the UHT milk.
Chilled and frozen samples
- Both the pasteurized and UHT chilled and frozen milk samples will still be blue by Lab 2 (day 2), indicating that cold temperatures retard bacterial growth.
- After leaving the chilled and frozen samples at room temperature for another day or two, the color will change to white. This indicates that when the temperature rises into the Danger Zone (room temperature), bacteria can grow. It may take longer for the UHT milk to change to white because there are fewer spoilage bacteria in UHT milk than in regular pasteurized milk.
- Food Safety A to Z Reference Guide
(See the following terms - Bacteria, Danger Zone, Methylene Blue, and Pasteurization.)
- Dr. X and the Quest for Food Safety
video/DVD Module 3 - Processing and Transportation
- Laboratory Exercises for Microbiology,
by John P. Harley and Lansing M. Prescott, 4th Edition, WCB McGraw-Hill: Boston, 1999 (for additional information on methylene blue)
Web sites
Pasteurization - Dairy Science and Technology/University of Guelph, Canada
Keyword: Pasteurization
Go to: www.scilinks.org
Code: FS302
Temperature affects the growth of bacteria. Heating kills bacteria and chilling or freezing retards the growth of bacteria. Pasteurization is the process of destroying harmful bacteria that could cause disease by applying heat to a food; however, some spoilage bacteria may still be present. Bacteria grow more quickly in regular pasteurized milk than in UHT milk because the latter uses higher temperatures, thus killing more bacteria. Also, UHT milk is sealed in sterile, airtight containers.
- Test UHT milk that has an expiration date that has passed and UHT milk that has an expiration date in the future. See if the "expired" milk changes more quickly than the fresher milk.
- Try this experiment using a variety of milk forms: powdered, skim, 1%, 2%, etc.
- Relate your pathogen to this experiment and record the information in your food safety portfolio.
See real-life scientists in action!
- Food Safety A to Z Reference Guide
It's time for you to solve a mystery! In the next activity, we'll work in the lab to uncover all the juicy details.
Name ___________________________________________________ Date _______________ Class/Hour ___________
|Day 1
Original Sample
|Day 2
Describe Visual Changes
|Day 3
Describe Visual Changes
|Day 4
Describe Visual Changes
- How did the data support or reject your hypothesis?
- What do you predict will happen if the chilled and frozen samples are left out at room temperature for another day?
- What do you predict will happen if the UHT samples are left at room temperature for another day?
- Explain the relationship of your findings to food safety.
Time: Three 45-minute class periods
Using an inquiry approach, students will develop an investigation to determine the difference between two juices. Food safety will be discussed in relation to the results of the investigations. Students will have the opportunity to discover how pasteurization reduces the number of microorganisms in a food such as juice.
Students will discover the importance of pasteurization to food safety. They will understand the importance of reading product labels that indicate whether or not a food has been pasteurized.
- Do some juice "scouting" and find pasteurized and unpasteurized juice made from the same type of fruit. (If available, unpasteurized apple cider and pasteurized apple juice work well.)
- If unpasteurized juice is not available, you can prepare your own (see below).
- Use 2 pint jars or other clear containers that have lids. Wash and sterilize the jars and lids (see Laboratory Procedures).
- Mark one container "A", and pour in 1 to 2 cups of the unpasteurized juice. Close the lid.
- Mark the other container "B", and pour in 1 to 2 cups of the pasteurized juice. Close the lid.
- Keep the containers closed and refrigerated until class time.
For the class
- Pasteurized and unpasteurized juice (1 to 2 cups of each) in clear containers
- Place the equipment that students might use on a lab table.
For Each Team of 3 to 4 Students
- 2 to 4 sterile Petri dishes with nutrient agar and covers
- Sterile swabs
- Parafilm or masking tape to seal dishes
- Safety gloves
Unpasteurized juice may be found in the refrigerated sections of grocery or health food stores, cider mills, or farm markets. Unpasteurized juice must have this warning on the label:
WARNING: This product has not been pasteurized and therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
- Use an unwashed fruit with soft skin that doesn't have to be peeled, such as grapes or peaches. Squeezed orange juice may not work well for this experiment because the low pH of the orange juice inhibits bacterial growth.
- Do not peel the fruit, but remove any seeds or pits. Put the fruit in a blender and blend until you get enough juice to use with the class - about 1 to 2 cups. Strain the juice through cheesecloth to remove any flesh.
Note: Purchase the same type of fruit juice that has been pasteurized. It's more intriguing for the students if the two juices look identical, or at least similar.
Set the stage for the activity by saying to the class: I have a mystery for you to solve. Together, we're going to do some sleuthing! Here are two containers of juice.
- Do you see any differences between them? Remember, all science begins with awareness. What's one way we become aware? (By making observations)
How do we make observations? (Through the use of our senses. Mostly, we use sight. But sound, taste [although not in this case], and touch are also ways to make observations.)
Can you determine which juice is safe to drink just by looking? Today, we're going to do some detective work, and plan and carry out an investigation. Then you'll report your findings to the class. It will be challenging! Let's get started . . .
- Wash hands thoroughly before and after the lab.
- Disinfect all lab surfaces before and after working in the lab (see Laboratory Procedures).
- Wear safety gloves.
- Seal inoculated Petri dishes using Parafilm or masking tape (see Laboratory Procedures).
- Remind students never to open a dish with organisms growing in it. Some organisms could be dangerous pathogens. • After the experiment is completed, discard all disposable dishes using safe techniques (see Safety First in the Laboratory).
LAB 1Design the Experiment
- Assign students to work in teams of 3 or 4.
- Ask each team to record at least 5 observations about the juice. You may wish to help them understand the difference between observation and inference before they start. (Students may notice color and clarity differences. One juice may have some solids in it, etc.)
- Ask each team to share their best observations with the class. List them on the board.
- Ask the students what the different observations may mean.
Develop a Hypothesis
- Based on the class observations, challenge each team to come up with a hypothesis of which juice is pasteurized and which one is unpasteurized and have them explain why.
Solve The Mystery
- Now ask the students to solve the second part of the mystery by asking: Which juice is safe to drink and why?
- Ask each team to design an experiment to provide evidence for which juice is safe to drink. You may want to review pasteurization with the students. Students can use materials and equipment on the lab table.
- Challenge students to develop their experimental designs complete with a control (in this case, a standard of comparison).
- If your students come up with a variety of ways to determine which juice is safer to drink (pasteurized), that's great. Go for it!
LAB 2Conduct the Experiment
- Ask the students to review their experimental designs.
- Have teams carry out their experiments.
Note: You may need to show the students how to dip the sterile cotton swab into the juice and then inoculate the dishes (see Laboratory Procedures).
LAB 3Collect, Organize, and Report Results
- Have teams observe the results of their experiment and report their results to the class.
Note: The unpasteurized juice should have a greater number of organisms when samples of both juices are plated on agar plates.
- Together with the students, analyze the adequacy of the experimental designs. Ask students what they would do to improve their experiments.
- Ask the students to relate their findings to food safety.
- Review how the students used the various equipment, and how they designed their experiments, complete with controls.
INSTANT REPLAY Time to review and summarize
- Which juice would you prefer to drink, pasteurized or unpasteurized? Why?
- What effect would freezing have on microorganisms in unpasteurized juice?
(Freezing does not kill bacteria. It only slows their growth.)
- How does pasteurization relate to your everyday life?
(It keeps our food safe.)
- Can you tell if a food is pasteurized by looking at it?
(No - you should read the product labels.)
Pasteurization is the process of destroying microorganisms that can cause disease. This is usually done by applying heat to a food. In order to determine which mystery juice is pasteurized, both must be plated on agar plates and observed. The unpasteurized juice should have a greater number of organisms because it was freshly squeezed and may be contaminated from handling, etc. It hasn't been heated to destroy bacteria.
- Answer the question raised in the video by Dr. Sizer, "How can you pasteurize an egg in the shell without cooking it?"
- Research why some milk can be stored on the shelf and some milk must be refrigerated.
- Write a letter to Louis Pasteur to thank him for developing the process of pasteurization, and tell him how important this process is in lowering the incidence of foodborne illness. Also, explain how it makes foods more convenient for us today.
- Research how people safely stored food prior to pasteurization, and choose which method you think was best - give reasons, specific details, anecdotes, and examples.
- Research the history of pasteurization.
- Relate your pathogen to this experiment and record the information in your food safety portfolio.
- Food Safety A to Z Reference Guide
(See the following terms - Bacteria, Foodborne Illness, Pasteurization, Pathogen, and Sanitizer.)
- Dr. X and the Quest for Food Safety video/DVD Module 3 - Processing and Transportation
Web sites
Pasteurization - Dairy Science and Technology
Critical Controls for Juice Safety/FDA
Keyword: Food Safety
Go to: http://www.scilinks.org/
Code: FS300
See real-life scientists in action!
- Food Safety A to Z Reference Guide
Besides pasteurization, what other process destroys harmful bacteria in foods? (Clue: It has to do with the pressure created by 2, 5-ton elephants balanced on a dime.) You'll discover and explore this process in the next activity.
Time: One 45-minute class period
Students will explore various ways that have been used to preserve food over the ages. They will also learn about techniques used to process food today and hypothesize about other methods scientists might use to safely process food in the future. Finally, students will conduct a simulation of high pressure treatment and discover how it destroys bacteria without crushing the food.
Students will discover the relationship between the 4 Cs of Food Safety and food preservation methods. This finding will reinforce their understanding of why the 4 Cs are important in keeping food safe.
- 2 empty plastic soda bottles (not rigid bottles)
- 2 grapes
- A variety of foods preserved in different ways, for example:
- Tomatoes: fresh, sun-dried, canned
- Fish: salted, fresh, canned
- Fruit: fresh, dried, canned
- Herbs: fresh, dried
- Dr. X and the Quest for Food Safety video/DVD, Module 3 - Processing and Transportation
- Review the Background information.
Start a discussion by asking: How do you suppose your great, great, great grandparents kept their food safe without refrigerators, sophisticated manufacturing processes, or without even having electricity? (Students may suggest salting, drying, canning, chilling, or freezing, etc. Ice houses kept foods chilled year round, and foods could freeze outside during the winter. List students' responses.)
- What do all these methods have in common? (They either kill bacteria or slow down their growth. Plus, they all change the taste or texture of the food.)
- In addition to destroying bacteria, what are some other issues scientists have to think about when they're developing methods to preserve food? (Scientists are continually searching for new methods to kill harmful bacteria in food without damaging the look, taste, texture, or nutritional value of food.)
- Show a variety of foods preserved in different ways and discuss how each method may affect the texture, taste, nutritional value, color, etc. of the food. What are the positive and negative aspects of each method?
TIME TO TUNE IN . . . Module 3 - Processing and Transportation
Here are some questions to think about while you are watching the video:
- What new ways of processing foods did Dr. Sizer talk about in the video? (The discussion should lead to pasteurization, irradiation, and ultra high pressure treatment.)
- What are the benefits of ultra high pressure treatment over other forms of pasteurization? (High pressure can kill bacteria without affecting the nutrition, color, or texture of food.)
- Why can you use ultra high pressure treatment with orange juice and not a marshmallow? (Orange juice contains water that protects it from being crushed by the ultra high pressure. A marshmallow contains air and would be compressed to the size of a BB.)
Show video/DVD Module 3 - Processing and Transportation (Time: 7 minutes).
INSTANT REPLAY Time to review and summarize.
- What new ways of processing foods did Dr. Sizer talk about in the video? (The discussion should lead to pasteurization, irradiation, and ultra high pressure treatment.)
- What are the benefits of ultra high pressure treatment over other forms of pasteurization? (High pressure can kill bacteria without affecting the nutrition, color, or texture of food.)
- Why can you use ultra high pressure treatment with orange juice and not a marshmallow? (Orange juice contains water that protects it from being crushed by the ultra high pressure. A marshmallow contains air and would be compressed to the size of a BB.)
Let's see how ultra high pressure treatment works:
- Ask two students to fill the 2 plastic bottles completely to the top with water, put a grape in each bottle, and tightly close the caps. The water bottle represents the ultra high pressure equipment and the grape is the food being pressurized.
- Ask: Who thinks they can crush the grape by squeezing the bottle? Have students try to crush the grape. Why can't you crush the grape? (Water in foods protects the food structure from physical damage during compression. As long as the food is mostly air-free and contains water, pressure doesn't "crush" the food.)
- Why is pressure being applied to the food? (Pressure is applied to kill the bacteria.)
- How are bacteria killed by the high pressure? (Bacteria are living organisms and the pressure affects their cellular functions. When high pressure is applied to all sides, the enzymes are inactivated.)
- Food Safety A to Z Reference Guide (See the following terms - Bacteria, Canning, Freezing, Irradiation, Pasteurization, Pathogen, Preservation, Ultra High Pressure Treatment.) Also see the 4 Cs section.
- Dr. X and the Quest for Food Safety video/DVD Module 3 - Processing and Transportation
Throughout the ages, people have found ways to preserve food. Scientists are continually developing new, improved methods of preserving foods. In addition to pasteurization and irradiation, bacteria are now also killed by a new process called ultra high pressure treatment.
- Research and write about food preservation methods in different periods of time.
- Hypothesize about other ways you can think of that science might help us preserve foods in the future. How would you design an experiment to test your hypothesis? Indicate which foods you'd use your "process" for.
- Relate your pathogen to this experiment and record the information in your food safety portfolio.
See real-life scientists in action!
- Food Safety A to Z Reference Guide
You think this activity had pressure? Well, wait until you learn what it takes to manage a supermarket!
Use this information to help guide students through this activity and to help them understand the new technology of ultra high pressure treatment.
Preservation Methods
- Preservation methods, such as salting, smoking, drying, canning, and freezing, have been used over the years to preserve food. As our scientific knowledge and engineering skills have advanced, so have food-preservation methods. All the early methods preserve food by affecting one or more of the variables needed for bacterial growth, such as temperature, moisture, pH, and nutrients. Many of the preservation methods have a relationship to the 4 Cs of Food Safety.
- In order for preservation methods to be accepted, foods need to look and taste good. Scientists need to consider the taste, texture, and nutritional value of the food after it's been processed.
Ultra High Pressure Treatment (UHP)
- The benefits of using pressure in the production of foods have been known for over 100 years. However, scientists and engineers have only recently developed the equipment necessary to efficiently and reliably generate the high pressure required to kill bacteria. The most recent use of ultra high pressure treatment is to kill both spoilage microorganisms and harmful pathogens, such as E. coli O157:H7 and Listeria monocytogenes, in foods.
- Ultra high pressure treatment (UHP) works by exposing foods to pressure from 50,000 pounds per square inch (psi) to 100,000 psi for a short time (30 seconds to slightly more than 2 minutes).
- High pressure can impact the life processes (protein function, enzyme action, and cellular membrane function) of living bacterial cells, thus causing the bacteria to die.
- You could compare this to a fish accustomed to living in shallow waters suddenly being transported 7 miles down into the ocean, where the water pressure is about 18,000 psi. The fish could not withstand the pressure and would die.
- Small macromolecules that are responsible for flavor and nutrition in food are typically not changed by pressure. Thus, high pressure can kill bacteria without affecting the nutrition, color, or texture of food.
- The example of the grape in the water bottle (see procedure) illustrates that water in foods protects the food structure from physical damage during compression. As long as the food is mostly air-free and contains water, ultra high pressure processing does not "crush" the food. Foods such as deli meats, potato salad, salsa, and fruit pieces, can be exposed to high pressure to reduce spoilage and increase food safety without change to their structure. However, living bacteria can be destroyed by the effects of high pressure on their cellular functions.
- UHP is particularly useful for foods that might be damaged or affected by heat. It's currently being used to preserve juices, salad dressings, fruit jams, salsas, soups, oysters, guacamole, and yogurt. Its application for other foods is currently being researched.
The pressure created by 2, 5-ton elephants balanced on a dime is roughly equal to 60,000 psi (pounds per square inch).


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A marriage proposal is a many-layered thing. On the surface, there is just a simple question- will you marry me? On deeper levels, however, a proposal is a conversation about hope, commitment, and true love. Therefor it is a great idea to work some deeper layers into the structure of your proposal, to bring these aspects to the fore. Working in romantic symbolism is a good way to accomplish this.
Finding a good symbol can be simple, or complex. If you choose something that can be literally included in the proposal, then the effect will be even greater.
Doves are an age-old symbol of love and peace, due to their gentle nature and adorable courtship rituals. There are many animal trainers across the nation that now specialize in dove flights for proposals and weddings, and they can be a gorgeous and touching addition to a wonderful day.
Locks and Keys
These are traditionally a symbol of soul mates; each has only one true match. Additionally, the permanence of a lock has come to symbolize faithfulness. Many happy couples in Europe inscribe locks on their wedding day, fix them to a bridge and throw away the key as a symbol of their union.
Roses symbolize love, but they also symbolize beauty; they can be used to underscore your love for your girlfriend, and also to represent her beauty .
There are many, many more symbols that can be brought into your proposal; some are regional, some are religious, and some are more personal than they are traditional. Building a few into your proposal is a great way to create a deep and memorable experience.
For guidance in choosing symbolism for your marriage proposal, contact The Heart Bandits. We can help you along every step of the way, from finding the symbol that truly represents your relationships to creating a perfect proposal idea out of it for your beloved.Michele


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Graphic Design Blog – An Ultimate Resource for Graphic Designers Archives
If you can't find what you are looking for, try searching for it below:
Graphic Design Blog – An Ultimate Resource for Graphic Designers Archives
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Business plays an important part in strengthening the economy of the estate. There are many business persons who want to get attention of clients and market in every way. Online attention is definitely very important in today's time for a business because most of the professionals spend most of their time over ...
Hey guys…the much anticipated results of the comment contest on GDB are finally out. I'm sure you all must be ecstatic to know who the winners are. But before I reveal the name of the 3 lucky winners, let us take a brief recap of the entire event. We started this contest on 24th January 2012 with an aim to increase useful ...
The most common way for a graphic designer to learn is through trial and error. Especially for young and aspiring graphic designers, who keep on committing mistakes because of lack of experience. You must have heard of the old adage "To err is human". So the next time you make a mistake, don't fret ...
The internet, since its inception, has been a blessing for the world. We have grown so fond and addicted of the internet gizmos that literally our breath is dependent on it. Even for the field of graphic design, internet has played a significant role in progress and development of the industry. The tasks that ...
Maintaining our commitment of being an "ultimate resource for graphic designers" GDB is proud to announce the launch of yet another initiative…our very own Graphic Design Forum. We came up with this idea to provide our visitors an online platform to hold discussions and ask questions related to all spheres of graphic designing. ...
How much to charge clients is every graphic designers concern. You charge excessively, they might not hire you. You bill them under-par, they might consider you as a cheap designer. For this reason, the perfect fee range should be determined beforehand. There comes in every graphic designer's mind a question…Are we truly valued and paid? This query ensue a series of questions like 'How much a graphic designer should be paid?' and 'On ...
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This album is definitely a mixed bag, but at least he's trying here to do his own stuff, and not simply reliving the glory days of his brief time with Iron Maiden. Looking over his discography, Di'Anno has probably wrung enough juice out of the Maiden stuff, and here he tries to make his own voice heard.
Problem is, that voice hasn't really come very far since the old days, and inconsistency is definitely the name of the game on this record. The opening title track is promising enough, although there's way too much cheesy synthesizer on it. If they had dropped the synths and stuck with the basic guitars, drums and bass, it would sound pretty good. "Mad Man in the Attic" is pretty decent, as far as the instruments go, but the vocals are pretty raunchy. Nice rhythm parts, though. In fact, most of the rhythm playing is pretty good on the whole album. Crunchy and energetic guitars, with some pretty solid drums. The lead guitar is not great, but serviceable. The solo in "S.A.T.A.N." is enjoyable enough, but a tad generic in its style. (But this song has about the crappiest lyrics I've ever heard.) And I really like the playing in "Cold World": nice and heavy, with some pretty hard drums.
Overall, throughout the album, the band works hard and plays well, but the vocals are pretty dodgy. Paul tries a real tough growl, which works occasionally, and a loud scream, which also works sometimes, but when things start getting rough, they crank up the reverb, and things go to hell. The cover of Megadeth's "Symphony of Destruction" is particularly crappy. (You would think just about any vocalist worth his salt could beat Mustaine's whiny snarl, but Di'Anno just gets out of control, and extremely out of tune. Badly done, Paul.) Even the live version of "Wrathchild" is badly sung, and that's a tune that Di'Anno used to do better than anyone!
If you are really devoted to Paul Di'Anno, I suppose this is an interesting album to have in your collection. I may keep it around just for the occasional listen. But if you're a Maiden fan who remembers Di'Anno from his glory days, this may disappoint. (Maybe his band can find a new lead singer and reinvent themselves, the way Iron Maiden did...)


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Live updates
Booking for Jon Otsemobor for unsporting behaviour.
Alan Judge takes a shot. Save by David Martin.
Full time
The match is over.
The ball is kicked out by Bartosz Bialkowski.
The ball is swung over by Shaun Williams.
The ball is kicked out by Bartosz Bialkowski.
Jon Otsemobor takes a throw in.
Lee Hughes is ruled offside. The free kick is delivered left-footed by Shaun Williams from his own half. Jon Otsemobor takes a throw in.
Foul challenge by Potter. Free kick taken by Joss Labadie. Enoch Showunmi is brought on as a substitute for Yoann Arquin. Notts County now have 21 substitutions. Foul committed by Williams. The free kick is delivered right-footed by Alan Judge from the right channel. Throw in by Jon Otsemobor. Potter commits a foul. Alan Judge takes the free kick. David Martin takes the goal kick.
Smith is penalised for foul play. Direct free kick taken by Bartosz Bialkowski.


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China Yuchai International Enters Into Joint Venture To Expand Heavy-Duty Diesel And Gas Engine Production In China
SINGAPORE, June 4, 2013 /PRNewswire/ -- China Yuchai International Limited (NYSE: CYD) ("China Yuchai" or the "Company"), announced today that its main operating subsidiary, Guangxi Yuchai Machinery Company Limited ("GYMCL") and GYMCL's joint venture company,Y&C Engine Co., Ltd. ("Y&C Power"), has entered into a Framework Agreement with Baotou Bei Ben Heavy Duty Truck Co., Ltd. (" Bei Ben"), and Inner Mongolia First Machinery Group Co., Ltd. ("Yiji Group"), to form a new joint venture company ("JV Company"), to be located in Baotou, Inner Mongolia. The JV Company will have a registered capital of RMB 600 million.
The new JV Company will focus on the production of GYMCL's diesel and gas engine models YC6A, YC6L, YC6MK and Y&C Power's advanced diesel and gas engine model YC6K to meet the needs of Bei Ben's heavy-duty and medium-duty trucks and buses. GYMCL's service network and the repair and maintenance centres of Bei Ben will provide after-sales service for all engines sold by the JV Company. The annual production capacity of the JV Company is estimated to reach 100,000 units, subject to the prevailing market conditions.
Y&C Power is the joint venture company formed in 2009 between GYMCL, China International Marine Containers Containers Group Ltd and Chery Automobile Co., Ltd to produce the YC6K diesel engine.
GYMCL and Y&C Power will together hold 50% of the JV Company with Bei Ben and the Yiji Group holding the other 50%. Bei Ben, one of the top five truck manufacturers in China, and the Yiji Group are subsidiaries of China North Industries Group Corporation ("Norinco"). Norinco is one of China's 500 largest companies principally engaged in the manufacture and production of vehicles and equipment.About China Yuchai International China Yuchai International Limited, through its subsidiary, Guangxi Yuchai Machinery Company Limited ("GYMCL"), engages in the manufacture, assembly, and sale of a wide array of light-duty, medium-duty and heavy-duty diesel engines for construction equipment, trucks, buses and cars in China. GYMCL also produces diesel power generators, which are primarily used in the construction and mining industries. Through its regional sales offices and authorized customer service centers, the Company distributes its diesel engines directly to auto OEMs and retailers and provides maintenance and retrofitting services throughout China. Founded in 1951, GYMCL has established a reputable brand name, strong research and development team and significant market share in China with high-quality products and reliable after-sales support. In 2012, GYMCL sold 431,350 diesel engines and is recognized as a leading manufacturer and distributor of diesel engines in China. For more information, please visit http://www.cyilimited.com.
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Anybody who says that you can't drink Bordeaux without spending a small fortune has never tried this little gem from Laubarit. Located in the Entre-Deux-Mers, Chateau Laubarit is one of the few Demeter-certified biodynamic vineyards in Bordeaux, and the proprieters' attention to such details in the vineyard pans out to a wine that belies its VERY modest price point. Floral, with ripe red fruit and sweet spice. All balanced and integrated. A solid wine.
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
The item you have chosen is not in stock in our retail stores or within our main
2009 de Birot, Côtes de Bordeaux
2010 Cantemerle, Haut-Médoc
2010 Bois-Malot, Bordeaux Supérieur
2009 Malmaison, Moulis-en-Médoc
2009 Villegeorge, Haut-Médoc


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Sudtipos sent us a new batch of script fonts, including their all new Bowling Script. As an added bonus, they have posted Bowling Script on sale at 30% off until November 28, 2014. About Bowling Script There is plenty of lyric and literature about looking over one is shoulder in contemplation. What would you have […]Read More
Download YWFT Agostina Alternate for $5
For a limited time only we running a very special sale on YWFT Agostina Alternate. That's right, download this lovely OpenType font for only $5 USD! YWFT Agostina became one of YouWorkForThem's most successful typefaces upon its release in 2008. With nearly 300 characters, special swash options and full Latin letter designs among other special […]Read More
Modernica by LatinoType
In the mix of new designs from LatinoType, they also sent us a fresh new sans-serif, Modernica. Modernica is an excellent tool that provides a large range of possibilities in design work. It is a sans serif font that contains eight weights plus matching italics. All Modernica typefaces include a set of small caps, ligatures, […]Read More
Download Andes Rounded by LatinoType
LatinoType and Daniel Hernández are at it again, this time with Andes Rounded. Andes Rounded, is a display typeface that has neo-humanist characteristics. Its different terminals, among other elements, give it a look of mixed typography. Andes contains 10 upright weights, 10 italics & condensed versions, ranging from ultra light to black, each of the […]Read More
YWFT Owen
We are happy to announce that we will be converting Jeff Rogers lovely typeface ideas into working OpenType designs! To get things started with this great series, we have already published the first design, YWFT Owen. YWFT Owen was originally a handset design by Jeff Rogers, now converted into a working system font by the […]Read More
Factoria by Fort Foundry
Fort Foundry has just released a beautiful new slab design that goes by the name Factoria. Born out of the Industry font design, Factoria is a geometric slab. The hard-working family can jump from the side of an industrial building and into a sports magazine in a jiffy. The lighter weights exhibit a clean, no-nonsense […]Read More
Voltage by Laura Worthington
Laura Worthington is back this month with an interesting new script design, Voltage. Voltage is a fresh and unique change up from Laura's normal design approach of softer scripts. We give Voltage script our voting of approval, that's for sure. Download Voltage Script Font Voltage, created by award-winning typeface and lettering designer Laura Worthington, is […]Read More
Madebyvadim Image Collections Now On Sale
Madebyvadim is an all new, designer collection of stock images at YouWorkForThem. These unique image collections are designed to be customized via Photoshop for use in numerous design mediums like print and web. All of the Madebyvadim image collections are provided at 300 dpi resolution, and contain Photoshop smart objects so you can customize each […]Read More
Hold Fast Foundry, now at YouWorkForThem
We are pleased to announce that we are now an official distributor of the lovely Hold Fast Foundry collection. Hold Fast Foundry hails from Athens, GA and is the creation of Mattox Shuler. What began as a small interest in exploring the creation of a typeface quickly developed into a full on passion to build […]Read More


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Ella Bozigar, Naoko Horikawa, Michele Miller, Anam Pasha, Karin Tittelbach and Susan Westby, Intensive English Language Program, hosted "Site Visit to the Intensive English Language Program (IELP) at PSU," with a focus on the IELP front line operations an »
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Woods wins point, US in control at Presidents Cup
MELBOURNE, Australia Tiger Woods finally won a point, then couldn't buy a putt.
The Americans were assured of leading the Presidents Cup after a 4-1 decision in foursomes Saturday morning, when Woods and Dustin Johnson won a match and two American teams remained perfect.
Hopeful of building the lead with fourball matches in the afternoon, the International team fought back.
K.T. Kim holed a 6-foot par putt on the 18th hole to give him and Y.E. Yang a 1-up win over Woods and Johnson. Retief Goosen and Charl Schwartzel handed Bubba Watson and Webb Simpson their only loss of the week.
With three matches still in progress on the course at Royal Melbourne, the Americans had an 11-8 lead, with one match dormie.
THIS IS A BREAKING NEWS UPDATE. Check back soon for further information. AP's earlier story is below.
MELBOURNE, Australia (AP) - Two perfect teams and a point for Tiger Woods.
That was all the Americans needed Saturday in the rain at Royal Melbourne to build a 11-6 lead in the Presidents Cup and put the International team in serious danger of falling too far behind to recapture the cup on home soil.
The Americans went 4-1 in the foursomes session, and tried to expand its lead in the afternoon fourballs. They were up in three matches early, though the International team was trying to rally. No team has ever trailed going into the 12 singles matches and won the Presidents Cup.
Woods played again with Dustin Johnson, and while it wasn't pretty, it was finally a point in their foursomes match.
They trailed early in the match until winning consecutive holes with pars as Adam Scott and K.J. Choi struggled. Woods and Johnson went 1 up on the 13th when the International team conceded before reaching the green, and the Americans went 2 up on the next hole after Scott and Choi made another bogey.
Woods closed out the match with a 20-foot birdie putt on the 16th.
"It was a day of patience," Woods said. "The weather was kind of iffy, the greens are another different speed. They've got some pretty good, little tricky pins. I felt Dustin and I were playing well. We just kept putting on the heat, and eventually one would fall."
In afternoon fourballs, Woods missed six putts inside 15 feet - one of them for eagle - as he and Johnson were all square against the South Korean duo of Y.E. Yang and K.T. Kim.
Phil Mickelson and Jim Furyk won four out of five holes on the back nine, and Mickelson polished off Aaron Baddeley and Jason Day by holing a 50-foot birdie putt on the 17th hole. Mickelson and Furyk won all three matches they played together.
"We turned it around," Mickelson said. "We fought hard and we ended up having a nice run on the back nine."
U.S. captain Fred Couples sat David Toms and Phil Mickelson in the afternoon session. Couples said Mickelson offered to sit if needed, and Couples said it would keep the four-time major champion fresh for the Sunday singles.


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Black Tea
Distinguished by the area in which they are grown, black teas have complex tastes which can be described as having notes of tannin, malt, chocolate, earth, grape or citrus. After withering, black teas are rolled to release essential oils and allow fermentation before being fired to dry. Most black teas originate from India (Assam, Darjeeling), China (Lapsang Souchong, Keemun), and Sri Lanka (Ceylon).
Click on product image for more information and pricing.
Assam Pure Tea
An abundance of tippy leaves yields a tea that boasts a full-bodied, malty taste sensation with a hint of sweetness and a silky smooth finish.
Click HERE for Assam Pure loose teaLearn More
Ceylon Uva Highland Tea
This very high-quality black tea, grown in the Uva Highlands, yields a full-bodied, strong golden tea with a smooth pronounced taste and aroma.
Also available in loose tea.
Click HERE for Ceylon Uva Highland Loose TeaLearn More
Darjeeling Pure Tea
Murchie's Darjeeling Pure Tea is a black tea from a single day's plucking, processed to a "soft wither". Darjeeling lovers will instantly recognise the superb quality and distinct flavour.Learn More
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text:
In movies, someone who is wearing a vest and gets shorts might be completely unfased. Sometimes, they get knocked down and seem to be in a lot of pain. Sometimes, they get knocked unconscious.
What really happens when a bullet proof vest stops a bullet (shot in the chest)
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Bruising, broken ribs, pain.
I could make a list of a bunch of guns i have, or "have", or wish I had. Why would one feel compelled to provide that infornation freely? Do you feel the need to show off? Is it some immature game of oneupsmanship?
Why do you feel it necessary to list your guns?
I would think it might make a slight difference if you were shot with a .25 auto or a 300 gr. 44 mag.
Just walking on the edge of of my grave.
yes i would imagine caliber size matters. from my exprience's which are mainly 7.62x39. after taking one shot in the lower part of the SAPI plate. the bullet stopped. the sapi plate cracked in half, and the wearer was bruised, winded and sore. but after a few minutes able to continue. the following days he was sore as well. but living.
I saw on modern marvels once that getting shot in the vest with a .357 was like getting hit with a 90 mph major league baseball.
You cant believe everything in movies or on tv. Lots of movies portray bullets as being able to make someone fly back 10 feet when shot too but thats just not true either
Century Arms AR-15A2, 5.56
1946 Mosin-Nagant M44, 7.62x54R
1978 YUGO SKS, 7.62x39
NEF Protector Pump, 12 gauge
Savage Model 64, .22LR
NEF Pardner Tracker II, 12 gauge
Rock Island Armory 1911A1, .45 ACP
Remington 870 'Express Magnum' 12 gauge
Bersa Thunder .380
I wear a level 2 vest with trauma plate inserts at work. Body armor is rated to stop certain types and calibers of rounds only, depending on the rating. The higher the rating, the more types and calibers are defeated. IF the round is stopped, blunt force trauma is still transmitted to the body, causing soreness, bruising, cracked ribs and possibly trauma to heart or other vital organs. You won't be happy but you will be alive.
"Adjust your DOPE Sergeant! No! Not the pills in your pocket, idiot! That stuff that lets you hit your target Sunshine!"
"Sua Sponte"The object of war is not to die for your country but to make the other bastard die for his. General George Patton


text:
I started a BW with the 3191 yeast on 9/03. I did a week of straight lacto fermentation (at close to 80*) and then added the 3191 and dropped temps to around 68* and let the 3191 work for a while. Gravity was 1.010 on 9/21 so I moved it back to the beer closet (around 74*) and it's been sitting there since. I saw a little more activity when I moved it to the beer closet but the beer is still super cloudy and has not developed a pellicle.
Should I expect it to clear in primary or will that happen when I keg? Should I cold crash before kegging? Is the lack of a pellicle concerning? It's in a 3 gallon better bottle with standard 3 piece airlock.
Once this is done I'll be brewing a Gose to throw on the yeast cake. Thanks for the help guys!!


text:
21 Jul
19 Jul
Rory McIlroy Running Away With British Open, Will Enter Final Round With a 6-Shot Lead
Might as well look back at our preview.
18 Jul
Tiger Woods Thought About Snapping a Club Like Henrik Stenson, May Not Make the Cut [Update: Birdied the 18th]
Tiger is right on the projected cut line.
18 Jul
Pheasant Runs Across Rory McIlroy's Line at the British Open
Not cool, bird.
18 Jul
Sergio Garcia Started the 2nd Round of the British Open With an Eagle Sandwich on Two Slices of Bogey
Sergio! (is even for the round).
17 Jul
Rickie Fowler Did Parkour at the British Open
Youthful exuberance.


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Join Date: Feb 2013
Posts: 197
DIS Veteran
Join Date: Jan 2005
Location: Brasleton, GA
Posts: 15,471
We "invested" in a pop up laundry hamper and never looked back. It's excellent in the corner next to the sink and under the "closet". No excuse not to put dirty laundry in there.
For shoes, I use the space under the nightstand. Just dump everything in there.
Unpack your luggage and then take the empty suitcases back to your car and store them there.
Get some cheap plastic tubs (dollar stores are great for this) and assign one to each child. Before you leave for the day, all their stuff has to be back in there. Also have one for your stuff like snacks. That way, things don't get spread out all over the room. AND, you clean up things so the housekeeper doesn't accidentally throw things out (you never want a favorite toy left on the bed). These tubs can go on the top of the "closet" area.
Join Date: May 2007
Location: North Carolina
Posts: 135
I always bring a bottle of hand soap (the kind with a pump from the dollar tree), I can't stand the mess the bar soap makes on the counter and I don't like digging the bar soap out of a plastic cup. Or I bring a soap dish.
A toothbrush holder (from the dollar tree)....I won't put our toothbrushes on the counter.
Always dreaming of Disney!
Join Date: Feb 2012
Location: TN
Posts: 596
Here is a crazy tip for you... I brought a foldable drying rack for bathing suits and towels. This kept them out of the bathroom where they never seem to get dry. This is not for everyone but since we drive I had the room for it along with a box fan for noise and to help with drying. We had the drying rack, double stroller, 2 adults and 2 kids in a value room for 10 nights. We had plenty of room. I also brought extra hangers from home. That was a huge help.
AsMo 2005, Pop 2011, ASports 2012, 1st DVC- BLT/AKL Jambo 2013, OKW/VWL June 2014, OKW November 2014
why am I here when I should be there?
Join Date: Mar 2011
Location: The Show Me State
Posts: 365
Here are a few things I've done for our past trips (& we stay moderate, but it seems like space & staying organized with 4 people is always an issue.)
clothes pins for hanging wet swim suits up on the clothes line in the shower
baggies, baggies, baggies! For little kids, put an outfit in each bag. That way they can grab one & get themselves ready. I also use baggies for pressed pennies, pins, change, sharpies (to take to the park for autographs,) bandaids, extra batteries (for our portable fans,) etc, etc.
wire hangers--we fly so suitcase space is a premium, but want to be able to hang up what we can since drawer space is never enough. Our dry cleaner gives away wire hangers. I grab a couple dozen, use them while we're there then leave or put in trash. They don't take up much room on the way there, & don't have to worry about bringing them back.
for bigger kids (when their clothes no longer fit in baggies)--I pack by outfit. Put bottom, underwear, top, socks folded together in the suitcase. Yes, they can dress themselves, but if your child is like my DS, he would rip thru the suitcase looking for each item & would make a big mess in the process.
Last trip I discovered a new solution--the plastic "case" that comes on the sub sandwich Lunchables make for great storage containers. Each of us had one to put our stuff in at the end of the day (wallet, sunglasses, pressed pennies, trading pins, chapstick, etc, etc.) May sound silly, but they were great! Plus, throwing them away for the return trip freed up some space in the suitcase.
pop up hamper--I know this has been suggested before, but make sure it will fit in your suitcase. I bought one based on seeing it suggested many times. Problem was, it was to round to fit in our suitcase. Luckily I didnt' wait until the night before to find this out. Since I couldn't find a smaller one, I used a drawstring duffle bag style one. Hung it across a couple of hangers so it was easier to put stuff in thru the week. At the end of the week, closed it up & put in one of our suitcases. Easier to carry the whole bag to the laundry room when we got home (ugh! I hate that part of vacation! )
Always looking for new tricks & tips so keep 'em coming!
Join Date: Dec 2008
Location: On a rock in the Atlantic
Posts: 203
Little kid daily outfits packed in ziplocks was one of the BEST online tips I've ever read! Saves time in the AM because the kids and my hubby know just what the kids are wearing. I can dry my hair without hearing, "Honey, where are his socks?" Now that most of my kids are too big for outfits in ziplocks I pack tops and bottoms folded/rolled together in the case and fill a ziplock with undies and socks. Spare outfits in ziplocks are also handy to keep the backpack organized.
We usually travel with 2 small pop up hampers. One for dirty clothes and the other for shoes. If you're driving you could pack some things in a sturdy laundry basket so you have it for shoes or dirty clothes. You might have a 10 minute walk of shame with a laundry basket to your room but you'll be glad you have it, lol.
Love the idea in this thread to hang an organizer and give everyone one place to put their stuff. It always ends up on the table and I can't stand that.
Join Date: Jan 2009
Location: Ontario, Canada
Posts: 95
When we get to the hotel we're staying in on the way down, we just take in the duffle bag. Once at Disney, we unpack the clothes into drawers or hangers and the snacks on the shelves. Shoe organizer goes over the door with space for toiletries and small items (keys, sunglasses etc). The closet organizer has cubbies for the kids to put toys etc, then the laundry basket goes by the door to corral shoes and the hamper goes by the sink.
Melanie and DH
(10) (7) (5) (3)
DIS Veteran
Join Date: Sep 1999
Location: Orono, ME
Posts: 5,542
At POP, we set up the ironing board in the closet (at the end of the sink area). We don't have too many hanging outfits, and find the additional "counter space" more valuable than hanging/closet space.
Bring clothes pins to hang bathing suits on the line in the shower.
We have magnetic "clips" that hang on the room door on the inside. I put paperwork (park schedules, ADR list, daily schedules) there so we can find them easily.
Utilize the window sill... shoes can line up here, or everybody's water bottles. Nothing valuable, or course, so nobody is tempted to break in!
Returned on 10/16/14 from the Most Magical 21st Birthday Celebration EVER!!
DIS Veteran
Join Date: Mar 2007
Posts: 6,930
Didn't read the previous posts so I apologize if these are repeats:
We have spent many fabulous vacation at POP. I am a silly over-planner/over-organizer.. - here are my tips.
1. Hanging shoe organizer - bought a few at the Target Dollar Spot - hung them from the closet area - perfect for everyones pj's, socks and unmentionables().
2. Suction cups with the hangers on them - I initially brought them to decorate our window - had a few left over - put 1 in the shower to hang the bath puff (not a fan of face cloths - weird - I know) - also put a few on the door mirror for holding hats and lanyards.
3 Kept all our *don't need right now* things in a small suitcase under the sink...(medicines, extra batteries).
4. Bought a suction cup toothbrush holder from the dollar store for the bathroom mirror - adds space to the counter.
5. Used the plastic drink cups they provide for sink storage. One held all hair elastics - another held make up - another held qtips.
6. Put our big suitcase on the luggage stand and put our laundry detergent and dryers sheets in it - all dirty laundry went in it - then half way through our stay we would just roll in down to the laundry during a pool break.
7. BEST investment (and will be packing it for our upcoming trip) - a magnetic basket for the back of the room door - that is where our car keys, room keys and sunglasses go. No searching around for them in the morning - I also pack a few other magnets to hang the Park Hours, our ADR's etc...
Join Date: Aug 1999
Location: The Buckeye State
Posts: 7,559
I take two laundry bags - one is white, one is blue. We sort our dirty laundry before putting it in the bag. If I'm not doing laundry on the trip I just put the bags right in the suitcase. I also bring a stainstick that we leave out for easy use.
Another vote for ziplock bags - I use A LOT of them when I pack and they always have a use when we come back home too.
We often drive from Ohio - we use beach towels as our blanket in the car for the drive. I try to wash those before we head home so we can use them in the car again. Also we bought a plastic bin with a lid that fits perfectly in the back of our van. (WE have a Kia so there is a lower space). We put all kinds of things in the bin and it's easy to carry to the room.
I know people who live in really carpy school districts
Join Date: Dec 2008
Location: Louisiana
Posts: 5,641
I'm trying to think of things other people haven't mentioned.
Our Dollar Tree has little paper cloth baskets that fold flat. I have a collection of these and put them into all the shelves and such and all our snacks and treats, car keys and such go into them. DH and I also each have one or two for socks and undies inside our drawers.
Oh, and I always bring a little lap blanket for the car ride. DH likes the car cold enough to hang meat, so I use it during the trip to cover my bare legs, then when we get there, it's nice to have to curl up under in the evenings.
Also, someone mentioned shoe hangers to put outfits in - this is great. I also have a sweater hanger just like this. This frees up a LOT of drawer space for a small investment of closet space.
Binder clips or clothespins to clip the patio curtain closed are useful.
Oh! Clorox non-bleaching wipes. I love these and always bring a travel pack with us. They will clean anything, including clothes - honestly they work much better than Tide pens. Very useful.
I rubber band the cords of all our chargers so that they stay tidy and don't get tangled up.
Oh and this year, for a first time, I'm bringing a little accordian folder - coupon sized. Everything paperwork is going in it to live and then going in the glovebox.
Our family:
DH Me
Our menagerie:
Join Date: Jan 2010
Posts: 297
Thanks everyone for the ideas keep them coming!
Me (37), DH (37), DD (10), and DD (7)
2010 6 adults + 6 kids + 8 days at WDW = one tired trip planner
2013 Pop Century Resort
DIS Veteran
Join Date: May 2008
Location: Southern California
Posts: 580
Not a storage tip, but if you like drinking your own coffee, you might want to bring a coffee maker, since Values don't have them in the room.
There are some great tips. I'm always solo in my room, so I don't need to worry about space, but I do bring my own hangers if I can, then leave them/throw them away at the end of my trip. I like the ironing board idea! I may use that in the future.
9/1990 offsite, 10/1999 ASMu, 10/2001 ASMo. 9/2003 ASMo, 9/2004 Pop, 1/2005 Pop/AKL, 9/2005 Pop, 1/2006 Pop/ POFQ, 9/2006 POFQ 10/2006 CSR, 1/2007 Pop,9/2007 WL/BWV, 1/2008 POFQ, 8/2008 POP/CR, 1/2009 POFQ, 9/2009 Saratoga Springs, 1/2010 POFQ, 8/2010 POP/BCV, 1/2011 POR/POFQ, 8/2011 POP/BCV, 1/2012 POFQ, 8/2012 AKL/AKL CL, 1/2013 POFQ, 8/2013 YC, 1/2014 POP/POFQ, 8/2014 GF
DIS Veteran
Join Date: Jul 2009
Posts: 1,493
We have stayed at two different values - POP and AoA. We haven't had a problem with storage at POP, however LM rooms at AoA were a problem. The drawer unit had very little space on the top, the table was about half the size of POP's. The sink did not have a shelf above the counter so you really lost a lot of space.
We do drive and usually have a lot of luggage as we usually are away from home for a month or more stopping at Disney as well as visiting other areas. We have a bag of Disney "stuff" - one of the canvas totes that were offered as buy with purchase a few years ago. In it we keep our ponchos, fan, paper towel tubes for bringing home our creations from the drawing academy at HS, Disney hats, etc. I can hang that from the pegs on the wall. The unused luggage we put on the other side of the bed to act as a night stand.
I use the Disney popcorn buckets to store munchies - love the fact that they have different colored handles and lids so we know what is in each without opening each one. The buckets also help keep the munchies fresh from the FL humidity.
I use a small packing cube to hold cords for electronics, we bring along a power squid - like it better than an power strip - to plug in all the electronics. The power squid has tentacle like plugs so you can plug in those transformer plugs that many electronics use.
Last edited by cruisingkat; 02-25-2013 at 12:20 AM.
Join Date: Jan 2013
Location: PA
Posts: 223
Usually it's just me and DS 17, so we always unpack everything.
We like to fly in early & go to a park our 1st day. We come back to the resort early the first night....our luggage is in the roomby then, so we unpack, get settled, and set out clothes for our next day.
I didn't know you could request extra hangers...ty for the tip.
I usually bring extra hangers from home. I like to hang up all of our shirts.
My tips would be:
Lock your valuables in the in room safe.
I always put extra money, pins & jewelry, wallet, mp3 player, nook, etc in the wall safe in the room, during the day while we are out and about.
If you plan to decorate your room window & door:
Remember you can't use tape, or any type of adhesive.
Bring Suction cup hooks, window clings. 3m command strips also work well. Your door is metal...so magnets are great for using on your door decorations
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'God's Igloo': Village Opens Snow Church in Bavaria
The Bavarian mountain village of Mitterfirmiansreut has opened a house of worship made of snow and ice to commemorate a similar church that took shape in the country 100 years ago. Construction had been delayed by a dearth of snow and warm weather.
One hundred years ago, the residents of (and let's see if you can say this in a single breath) Mitterfirmiansreut built a church out of snow in protest. A trip to Sunday mass for the people in the mountain village meant a 90-minute trek to the neighboring town of Mauth. When their pleas for a church to be built in their own town were rejected, they responded by building their own out of snow and ice.
To commemorate those events a century later, Mitterfirmiansreut residents have rebuilt their famous snow church. On Wednesday night, Catholic Church Dean Kajetan Steinbeisser blessed the temporary church, which was bathed in the glow of blue light. The church, which one prominent German newspaper has dubbed "God's Igloo," is more than 20 meters (65 feet) in length and also includes its own 19-meter-high tower. It has been built using 1,400 cubic meters (49,000 cubic feet) of snow as well as slabs of ice.
Residents of the village rebuilt the church at an estimated cost of 100,000 (130,000) according to plans by Passau-based architect Alfons Doeringer. Originally, the village had hoped to open the church in time for Christmas, but a dearth of snow and unseasonably warm weather in Bavaria slowed construction by close to two weeks. It is possible to visit the church, which can hold up to 200 people at a time, and a number of cultural and religious events are planned between now and March.
Although worship services will be held, the Catholic bishop of Passau, Wilhelm Schraml, has ruled out any masses, baptisms or weddings from being held at the church for theological reasons, the religious radio station Münchner Kirchenradio is reporting.
dsl -- with wires
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