http://news.harvard.edu/gazette/story/2010/11/michael-tinkham-superconductivity-pioneer-82/
Archive for the '–' Category
Michael Tinkham, superconductivity pioneer, 82 – Harvard Gazette
January 12, 2018Ancestry answered the DNA questions 23andMe couldn’t | TechCrunch
January 11, 2018today’s google doodle
January 11, 2018Qualcomm’s new chip could revolutionize wireless headphones
January 11, 2018Cinematography Tips: Using Your iPhone as a Light and Color Meter
January 11, 2018At the Solstice, in Praise of Darkness – The New York Times
January 11, 2018Can Carbon-Dioxide Removal Save the World?
January 8, 2018Can Carbon-Dioxide Removal Save the World?
https://www.NewYorker.com/magazine/2017/11/20/can-carbon-dioxide-removal-save-the-world #BECCS, “which stands for bio-energy with carbon capture & storage,” actually removes #CO2 from the atmosphere, while generating energy: plant trees & burn them w/ C-capture.
QT:{{”
“BECCS, which stands for “bio-energy with carbon capture and storage,” takes advantage of the original form of carbon engineering:
photosynthesis. Trees and grasses and shrubs, as they grow, soak up CO2 from the air. (Replanting forests is a low-tech form of carbon removal.) Later, when the plants rot or are combusted, the carbon they have absorbed is released back into the atmosphere. If a power station were to burn wood, say, or cornstalks, and use C.C.S. to sequester the resulting CO2, this cycle would be broken.”
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Choke-Proof Food That Tastes Like the Real Thing
January 8, 2018Choke-Proof Food That Tastes Like the Real Thing
https://www.theAtlantic.com/magazine/archive/2018/01/choke-proof-food/546572/ QT: “The most intriguing product…may be #engay food. Engay is Japanese for swallowing, something that can become…difficult as people age: More Japanese now die…from choking than…traffic accidents.”
QT:{{”
“The most intriguing product, though, may be engay food. Engay is Japanese for “swallowing,” something that can become increasingly difficult as people age: More Japanese now die each year from choking than in traffic accidents.
Instead of settling for, say, a cup of Ensure-brand pudding, throw some cooked salmon in a blender. Then, with a little help from modern chemistry, mold the resulting pink puree back into the shape of a fillet, and add “grill” marks with a propane torch. Presto: salmon that looks like it was plated in a restaurant and almost tastes that way, minus the flaky texture.”
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