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Wednesday, December 19, 2012
Friday, December 14, 2012
Triplets All In Jail: Shivers Brothers Could End Up In Same Michigan Correctional Facility
Holiday family reunions are a tradition in many American households, but for a set of Michigan triplets, this year's brotherly get-together may be taking place in a rather bleak setting: behind bars.
According to the Smoking Gun, 21-year-old triplets Deshawn, Juronn and Devon Shivers have all landed themselves in prison on felony charges, and all three may soon end up in the Saginaw Correctional Facility.
ABC writes:
Deshawn and Juronn?were recently convicted of unarmed robbery by a jury in Saginaw County, Mich., after an incident in Buena Vista Township, Mich.They could soon find themselves at the same correctional facility as the third triplet, Devon, who was convicted in 2011 of multiple weapons charges and home invasion. The earliest release date for Devon, according to Saginaw Police, is 2042.
As for Deshawn and Juronn, who will be sentenced next month, each faces a maximum of 15 years in prison, the Smoking Gun notes.
Saginaw Police Sgt. Terry Carpenter told ABC News that the Shivers triplets were active members of the "Sunny Side" gang. Other family members, including an older brother of the triplets who was reportedly in prison until August this year, are also involved in the gang.
?The Saginaw P.D. is elated by the recent convictions of Deshawn and Juronn Shivers and hope that they receive a stern sentence by the sentencing circuit court judge,? the police said in a statement.
This is not the first time a band of siblings has made headlines for running afoul of the law. In November, Vicki and Sarah Satterfield -- two thirds of a former Playboy triplets trio -- were arrested for their involvement in an Ohio strip club brawl.
In 2006, the Guardian reported that twin brothers Jonathan and Robert Maskell were put behind bars after they robbed and then killed their 74-year-old grandmother.
Also on HuffPost:
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Semisolid Science: Growing Yogurt
Key concepts
Microorganisms
Bacteria
Food science
Fermentation
Introduction
Have you ever wondered how yogurt is made, and why some yogurts differ from others? As most yogurt containers advertise, yogurt contains "live cultures." This means that there are living bacteria in the yogurt! These are not the harmful kind of microbes that cause you to get sick. Instead, these cultures have the amazing ability to turn plain old milk into a yummy yogurt treat. Do the bacteria affect what the resultant yogurt culture looks, feels, tastes and smells like? In this activity you'll find out!
Background
Bacteria, which are a type of microorganism, turn milk into yogurt. There are certain species of bacteria that are commonly used to make yogurt, and these species are good bacteria that can actually help you! If you look at the ingredients listed on the yogurt product's packaging, you can often figure out the exact species of bacteria that it contains. Some species you might find listed include: Streptococcus thermophilus (S. thermophilus); Lactobacillus bulgaricus (L. bulgaricus); L. acidophilus; L. casei; L. rhamnosus; Bifidobacterium animalis (B. animalis, or sometimes just "Bifidus"); and B. bifidum.
To turn milk into yogurt, these bacteria ferment the milk, turning the lactose sugars in the milk into lactic acid. The lactic acid is what causes the milk, as it ferments, to thicken and taste tart. Because the bacteria have partially broken down the milk already, it is thought to make yogurt easier for us to digest. Additionally, eating yogurt can help replenish the necessary populations of bacteria in your gastrointestinal tract (stomach and intestines) after they have been lost from, for example, taking antibiotics or having an upset stomach.
?
Materials
??? ? Six canning jars with lids, eight-ounce (235-milliliter) size or larger
??? ? Large pot
??? ? Water
??? ? Half gallon of whole milk. Other types of milk can be used instead.
??? ? Candy thermometer with a range of 100 to 200 degrees Fahrenheit (40 to 90 degrees Celsius)
??? ? Stirring spoon
??? ? Large double boiler (or a thick-bottomed pot) with lid
??? ? Large pan or sink that can be plugged
??? ? Permanent marker
??? ? Two different types of yogurt. Try to pick types with multiple features that differ, such as one kind that is white and unsweetened (such as a Greek yogurt) and another that is artificially colored (such as by the food dye Red 40) and sweet. Use new, unopened containers.
??? ? Two clean forks
??? ? Measuring tablespoon
??? ? Cooler
??? ? Adult help and supervision with heating and handling hot liquids
Preparation
??? ? Wash your hands with soap and rinse them thoroughly.
??? ? With an adult's assistance, sterilize the canning jars, their lids and rings. Do this by separating these pieces and putting them all in a large pot, adding about one inch (2.5 centimeters) of water, covering the pot, and boiling the water for 10 minutes. Then turn off the heat and let the jars sit, still covered, in the pot.
??? ? Be careful when sterilizing the jars?the pot and everything inside of it will become very hot. Also be careful when handling the hot milk later in the activity.
??? ? To successfully make yogurt, a good, sterile technique is needed. Make sure that all cookware is clean and handled properly to keep unwanted bacteria out of the yogurt cultures.
Procedure
??? ? Pour the half gallon (two liters) of milk into the large double boiler or thick-bottomed pot.
??? ? Heat the milk at 185 to 195 degrees F (85 to 90 degrees C), keeping the pot covered. If you use a thick-bottomed pot instead of a double boiler, stir frequently. Be careful not to let the milk boil over!
??? ? Remove the pot from the stove and place it in a pan of clean, cool water, until the milk is close to 130 degrees F (55 degrees C ). Alternatively, you can cool the pot in a clean, plugged sink with water.
??? ? While the milk is cooling, prepare your jars. Carefully remove them from the pot in which they were boiled and arrange them on a clean surface. Be careful, they will be hot! Empty out any water. Do not to touch the inside of the jars. Immediately put the lids and rings on each jar.
??? ? You will be making three jars for each type of yogurt. Use the permanent marker to label three jars with the name of one of the yogurt types, and label the other three jars the other yogurt type.
??? ? Open the first yogurt container and stir it with a clean fork. How does the yogurt look and smell?
??? ? Add one tablespoon of the yogurt to each of the three appropriate jars. Put the lids back on. Thoroughly clean the measuring tablespoon.
??? ? Open the second yogurt container and stir it with a new clean fork. How does the yogurt look and smell?
??? ? Add one tablespoon of the second yogurt to each of the three remaining jars. Put the lids back on.
??? ? Once the milk has reached 130 degrees F, carefully pour it into the jars, filling them to about one half inch (1.5 centimeters) from the top. Cover the jars immediately with their lids and tighten them. If you are using canning jars that are larger than eight ounces (235 milliliters) in size, only fill them up to about six ounces (175 milliliters). (Note: The yogurt bacteria can be killed if exposed to temperatures above 130 degrees F, so be careful not to add milk that is too hot!)
??? ? Place the jars in a cooler and seal it.
??? ? Quickly heat up about one gallon (3.8 liters) of water until it is at 122 degrees F (50 degrees C).
??? ? Add the hot water to the cooler so that the jars are surrounded, but the water is well below the lid rims.
??? ? Put the cooler in a warm location and do not disturb it for three hours.
??? ? After three hours the yogurt cultures should be done if the temperature does not drop below about 100 degrees F (38 degrees C). Check on the jars. How do the yogurt cultures look? Have they solidified?
??? ? Refrigerate the jars overnight.
??? ? The next day, open and examine the yogurt cultures in each jar. Compare their appearance, firmness, smell and taste to the original yogurts.
??? ? Did the yogurt cultures all gel? Are they firm or runny? Do they smell good or bad? How do they look, smell and taste compared with the original yogurt that was used? How are the cultures of each type of yogurt similar or different from each other? Is this the same way the original yogurts differed from each other?
??? ? Extra: In this activity you may have focused on how the taste and color of the original yogurt affects a yogurt culture based on it, but you can explore how other aspects of the yogurt affect the resultant yogurt culture. How do added stabilizers (such as gelatin), using organic yogurt compared with regular yogurt or other factors, like fat content, affect what a yogurt's culture is like?
??? ? Extra: You can test if the amount of starter used in the yogurt culture makes a better product. How does using more or less yogurt affect the yogurt culture? Does it take a longer or shorter time to solidify?
??? ? Extra: Try testing which type of milk makes the tastiest yogurt. Try using whole, 2 percent, skim, soy, goat or other types of milk. How does the type of milk affect what the resultant yogurt is like? Which milk works the "best"?
??? ? Extra: In this activity you cultured the yogurt for three hours in the cooler, but varying the amount of time that the yogurt is cultured for can affect its flavor. Try culturing the yogurt in the cooler for a longer amount of time, such as seven hours. How does increasing the culture time affect the yogurt culture? Does it look, smell or taste different?
Source: http://rss.sciam.com/click.phdo?i=95ad551173dcae33790b16d9bdc2993c
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Discovery of tiny fossil new to science
Wednesday, December 12, 2012
'It is exciting to discover that a common group of fossils that we thought we knew a lot about may well have been hood-winking us as to their true identity, which we now realise because we have their beautifully fossilised soft-parts. A case of a 'wolf in sheep's clothing''- Professor David Siveter, University of Leicester
An international team of researchers have made an extremely rare discovery of a species of animal - related to crabs, lobsters and shrimps ? that is new to science.
Scientists from the universities of Leicester, Oxford, Imperial and Yale have announced their discovery of a new and scientifically important fossil species of ostracod in the journal, Proceedings of The Royal Society B. The research was funded by the Natural Environment Research Council.
The discovered species, which is up to 10 millimetres long, is special because it is exceptionally well preserved, complete with not only the shell but also the soft parts ? its body, limbs, eyes, gills and alimentary system. Such discoveries are extremely rare in the fossil record.
The discovery of the tiny shelled arthropod was made in 425 million year old rocks in Herefordshire, Welsh Borderland. The rocks at the site date to the Silurian period of geological time, when southern Britain was a sea area on a small continent situated in warm, southerly subtropical latitudes. The ostracods and associated marine animals living there were covered by a fall of volcanic ash that preserved them frozen in time.
Professor David Siveter, of the University of Leicester Department of Geology, said: "The two ostracod specimens discovered represent a genus and species new to science, named Pauline avibella. The genus is named in honour of a special person and avibella means 'beautiful bird', so-named because of the fancied resemblance of a prominent feature of the shell to the wing of a bird."
"Ostracods are the most abundant fossil arthropods, occurring ubiquitously as bivalved shells in rocks of the last 490 million years, and are common in most water environments today. The find is important because it is one of only a handful preserving the fossilised soft-tissues of ostracods. Its assignment to a particular group of ostracods based on knowledge of its biology is at odds with its shell form, thus urging caution in interpreting the classification of fossil ostracods based on shell characters alone."
"The preservation of soft-parts of animals is a very rare occurrence in the fossil record and allows unparalleled insight into the ancient biology, community structure and evolution of animals - key facts that that would otherwise be lost to science. The fossils known from the Herefordshire site show soft-part preservation and are of global importance."
The fossils were reconstructed 'virtually', by using a technique that involves grinding each specimen down, layer by layer, and photographing it at each stage. Ten millimetres is relatively tiny, but at an incremental level of 20 ?m (micrometres) that yields 500 slices, which can then be pieced together in a computer to provide a full, three-dimensional image of each fossil, outside and in.
Professor Siveter added: "Fossil discoveries in general help elucidate our own place in the tree of life. This discovery adds another piece of knowledge in the jigsaw of understanding the diversity and evolution of animals."
"It is exciting to discover that a common group of fossils that we thought we knew a lot about may well have been hood-winking us as to their true identity, which we now realise because we have their beautifully fossilised soft-parts. A case of a 'wolf in sheep's clothing'."
###
University of Leicester: http://www.leicester.ac.uk
Thanks to University of Leicester for this article.
This press release was posted to serve as a topic for discussion. Please comment below. We try our best to only post press releases that are associated with peer reviewed scientific literature. Critical discussions of the research are appreciated. If you need help finding a link to the original article, please contact us on twitter or via e-mail.
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Source: http://www.labspaces.net/125884/Discovery_of_tiny_fossil_new_to_science
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Video: U.S. Headed for Total Collapse?
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