For complete Oakland Raiders coverage follow us on Flipboard.ALAMEDA — Mike Mayock is on board to work with Jon Gruden and help rebuild the Raiders.The long-time draft and personnel expert for the NFL Network was hired as the Raiders general manager Monday and was front and center at a press conference at the club facility, seated between Gruden and owner Mark Davis.“I’ve spent most of the last 15 yrs behind a microphone and I’ve got to be honest with you, I haven’t been this nervous or …
(Visited 27 times, 1 visits today)FacebookTwitterPinterestSave分享0 Understanding how proteins fold is at the leading edge of scientific research. Proteins begin as linear chains of amino acids (polypeptides), but end as complex shapes with loops, sheets, bumps, ridges and grooves that are essential to their functions. If you imagine a string of beads, some with electrical charges, magnets, oil droplets or other attraction-repulsion attributes on them, what would happen if you dropped it in water? It would seem there are a myriad ways it could collapse into a shapeless mass. How many of those possible shapes would make it a machine? That’s the kind of problem that protein-folding presents to the researcher. Normally, cells help the newly-assembled polypeptides fold properly with the aid of chaperones, the cellular “dressing rooms” where they can prepare for their debut (05/05/2003). Mistakes happen, however. A mutation might put a charge on the wrong amino acid, making it fold the wrong way. Here again, the cell usually deals with these badly-folded masses and destroys them as part of its “quality control” procedures. Once in awhile, however, misfolded protein machines get out of control, and some, like chain saws run amok, can cause harm. Here’s an excerpt from an article in Science by Gillian Bates (King’s College London School of Medicine). Describing recent work on this subject, he explains the consequences:This work indicates that the chronic expression of a misfolded protein can upset the cellular protein folding homeostasis under physiological conditions. These results have implications for pathogenic mechanisms in protein conformational diseases. The human genome harbors a load of polymorphic variants and mutations that might be prevented from exerting deleterious effects by protein folding and clearance quality control mechanisms in the cell. However, should these mechanisms become overwhelmed, as in a protein conformation disease, mild folding variants might contribute to disease pathogenesis by perturbing an increasing number of cellular pathways…. Therefore, the complexity of pathogenic mechanisms identified for protein conformation diseases could in part result from the imbalance in protein folding homeostasis. (Emphasis added in all quotes.)In other words, one mistake in one protein can have a cascading effect, causing a multitude of mistakes downstream. The normal dynamic equilibrium of the cell (homeostasis) turns into a disaster scene, as the quality-control cops become overwhelmed by victims, as in a natural disaster. Examples of degenerative diseases caused by misfolded proteins mentioned in the article: “Huntington’s disease, Parkinson’s disease, Alzheimer’s disease, and amyotrophic lateral sclerosis—these neurodegenerative disorders are among many inherited diseases that have been linked to genetic mutations that result in the chronic aggregation of a single specific protein.” Bates did not mention evolution in his article.1Gillian Bates, “Perspectives: One Misfolded Protein Allows Others to Sneak By,” Science, 10 March 2006: Vol. 311. no. 5766, pp. 1385 – 1386, DOI: 10.1126/science.1125246.Small perturbations in a highly complex working system can have drastic effects. Notice how the cell has numerous safeguards to prevent this kind of runaway disaster: mechanisms to prevent misfolding, and procedures to safely capture and dismantle the escapees. How this system ever arrived at such a high level of complex organization is never described in detail by the evolutionists, but they want us to believe that the escaped convicts are the heroes of the story. They want us to believe that the mistakes and terror attacks are responsible for all the beauty and complexity of the living world, from peacock’s tails to flight muscles of bees that can flap hundreds of times a second, to the ability of humans to run a marathon. From all indications, on the contrary, life is in a tenuous balance, and the factors trying to upset that balance are increasing. The Theory of Devolution would appear to have better empirical support. What would happen to science if the Theory of Devolution gained dominance? Science would go on. Medical knowledge would advance. Clever researchers would find ways to reinforce cellular quality control processes and develop means to prevent catastrophes. Life would be seen as a precious commodity to conserve, with the same earnestness of those who try to rescue endangered species and prevent global warming. In short, science and medical research would continue to thrive and (we think) sail higher and faster without Darwin’s storytelling baggage that only weighs the Beagle down. An intelligently designed T shirt asks, “Did Darwin Get It Backwards?” From all indications, such as the article above, yes: the world is running down, and life is facing an ever-growing genetic burden. Darwinists are all worked up emotionally about their opponents, claiming that by discrediting evolutionary theory they are going to “destroy science.” Ask yourself, who is the better sailor: the one trying to patch the leaks on the ship, or the slob leaning back against a barrel and speculating, “don’t worry about those holes, matey; given enough time, they will help make the ship stronger!”
Share Facebook Twitter Google + LinkedIn Pinterest Chuck and Nina Harris like Champagne, really good Champagne.“The reason we’re here is that I married a woman who liked to drink Champagne. That is how we met, over Champagne. We promised one another we’d learn more about it. She is a chemist and I am a chef so we looked at it in completely different ways,” said Chuck Harris, the winemaker and owner of Ravenhurst Champagne Cellars in Union County. “We are both originally from Van Wert. We went to high school together. We got together later in life after we’d tried a few careers and we started a pursuit of Champagne. Could we do this in Ohio? We looked all over the country and decided Ohio would be the best place, all things considered. We were pioneering here, especially with vinifera grapes. All of the other places we’d be just another face in the crowd.”Along with being unique to the area, Harris picked a very specific location for very specific reasons.“We looked at the Ohio River and Lake Erie in Ohio and there were problems with both of those locations. When we looked at weather maps of Ohio, the rainfall would hit the hill at Bellefontaine and go south and north and reconvene around Marion. It would be a blue sky here when it was raining everywhere else. Sometimes my last summer rain will be July 4 and the next rain won’t be until Oct. 15. That is rough for row crop farmers but it is great for grapes. It really concentrates the sweetness and flavor of the grapes. The flavor from wine is from the skin of the grapes and the dry weather concentrates that,” Harris said. “This span is about 11 miles wide and we started looking for agricultural land in that area. We got five acres initially in 1980 and we started putting in grapes. Years later we bought more land for about 10 acres total and we more recently added six more acres here.”Once a location was established, Chuck then set to work on his quest to produce top-notch wines.“This little vineyard had 16 different types of grapes to experiment with. We didn’t know what we could grow here and if it would make good wine. We now have it narrowed down to four: Cab. Sauvignon, Cab. Franc, Chardonnay, and Pinot noir. That is all we grow now and we only make wine with what we grow. I could buy grapes to make more wine but I can’t buy these grapes from this soil. I have three different vineyards and even though I have the same grapes growing in all the vineyards, they all make different wines. They have different soils, different sun exposure and different weather and they make different wines,” Harris said. “The wine started out being for ourselves. But then some wine aficionados tried our wine and they thought our wine could compete on a national scale. We planted grapes in 1980 and we opened the winery in 1999. For a couple of years we bottled for Double Eagle Club near Delaware and the Refectory, a French restaurant in Columbus, before we ever opened to the public. We started making commercial Champagne and wine in 1997.”In 1999 Ravenhurst Champagne Cellars opened as a full-fledged, licensed winery and quickly became known for very high quality.“Before our grand opening there was a competition in Los Angeles to find the ‘Champagne of the millennium’ comparing 265 bottles of who’s-who of Champagne in the world. Nina and I finished second. There has never been a competition like that since then,” Harris said. “We’d been in amateur competitions before that but that was the first professional competition we entered.”The secret to making really good wine is really bad soil.“The soil makes all wine different and that is what influences the wine more than anything, including the winemaker. At the time there was no one doing anything like this with vinifera grapes on the heavy clay soils in Ohio. On this clay, you get a lot more fruit in the wine. Good wine soil is bad soil. Around here they call it death valley. It is tough growing corn and beans around here, but it is great for growing grapes,” Harris said. “I’d love for you to glorify me, but a good winemaker just ushers great grapes through a winery. To make great wine, you need great grapes. The object is getting them perfect in the vineyard and that is where the accolades should go.”Ravenhurst grapes are planted with care to give the plants a good start.“Most people buy a $10 vine and dig a 50-cent hole. Then they’ll be doing it again the next year. We auger holes with a 12-inch auger four feet deep, below the clay layer. Grape vines are lazy, they go to the bottom of that hole and spread out,” Harris said. “Those deep roots can survive our cold winters. Our vines might be killed to the ground but they come back the next year. I have not had a grape crop only two years since 1980: one was a late spring frost and the other was an ice storm. That clay is a nice blanket. What is really detrimental in these heavy clay soils is an asset for us because we get underneath it.”The soil fertility is actually depleted before planting.“We try to grow sweet corn for two or three years before grapes to deplete the soil nutrients in the top layers. We don’t add any fertility,” Harris said. “If you have chosen your site well, that is what you want to work with. With too much fertility you get a lot of green growth and you lose it in the winter and then you have to trim it off anyway.”Once the vines are in the ground, the waiting begins.“Pray for a good spring. There is not much you do for the first spring except we put blue tubes around them that make a sort of greenhouse and it lets us till or spray without hitting the vines. We let them grow a couple of seasons with that to get a good root system,” he said. “We’ll take off the sleeve after that and stake them and after four or five years we’ll put a trellis up in late winter or early spring. When we trellis we are ready to start harvesting the crop that fall.”The trellis system features a double fruiting wire.“We have two wires for the grapes hang on. We have three sets of wires to contain the shoots and keep them positioned vertically,” Harris said. “It is around $10,000 to put a good acre of grapes in correctly.”Fungicide applications are critical for grape production.“The most important sprays are your first three. We start spraying in the doeskin stage of the bud then spray every 10 day with fungicides,” Harris said. “After three sprays, applications are based on rains.”Harris employs a crew of 75 ducks and geese to wander his vineyards to eat pests and thin the lower grapes and vegetative growth that would otherwise have to be pruned.“We rotate the birds around the vineyard. They are pretty easy to manage,” Harris said. “If you have everything set up there is not much work. I spray Roundup under the trellis and mow the middle aisles.”After years of investment, grapes are finally ready for harvest and making wine.“Harvest is fun. We use Amish to harvest. They show up before dawn and we only pick until 10 in the morning,” he said. “We want to get the grapes picked in cool weather and we only pick as many as we can process in that day — three tons in a day gives me about 450 gallons to work with. It is all hand harvested by 10 to 15 Amish women who live within three miles of here. We harvest over about 10 days or so for around 30 tons total.”Harvest typically begins in late September.“When green grapes turn golden or blue, you harvest 45 days later,” Harris said. “Chardonnay is our first grape in late September. Cab. Sauvignon is more like Nov. 10 and that is our last grape.”Then the wine making can begin.“You have to deal with what you are given. A good chef doesn’t go to the grocery to buy a certain thing. He goes to see what is the best thing to buy that day. That is how I make wine. We throw half of our grapes on the ground. We could use them and make twice as much wine, but I couldn’t make the quality of wine Ravenhurst is known for. The juice goes into tanks, then barrels then bottles. We make 4,000 to 5,000 bottles a year,” he said. “This is a selfish hobby that does OK financially. I’m really in it for the medals. In a three-year period we pretty much won everything there was to be won here in the U.S. I’m here to make the best wine.“Most of my winery friends have a guy with a guitar, pizza and a lake to sit beside. They are an adult entertainment facility. I don’t have sushi or pony rides, we are just about the wine. The thing about Ravenhurst is that we can show the potential Ohio has to really make great wine and I do feel like I make some of the best wine in Ohio.” Ravenhurst now grows four types of grapes for making high quality wine and Champagne.
Share Facebook Twitter Google + LinkedIn Pinterest Dale, Bart, and Matt are bringing you this episode of the Ohio Ag Net podcast brought to you by AgriGold. A slightly aggressive conversation is had over Thanksgiving pie and Christmas Trees. Bart and Matt sit down with some folks from Ag Resource Management and discuss some financial pieces. Dale also hears an update from Mike Steenhoek of the Soy Transportation Coalition from NAFB.
frederic lardinois Tags:#NYT#Product Reviews#web 8 Best WordPress Hosting Solutions on the Market Top Reasons to Go With Managed WordPress Hosting Glubble, which provides families with their own free social networks and also features a Firefox plugin that makes surfing the net safer and easier for children and hooks right into Glubble’s web services, released a major update of its service today. Most importantly, Glubble now features a very well thought-out photo sharing solution, the Glubble Family Timeline, which also smartly incorporates messages and status updates. In conjunction with the release of the new family timeline feature, Glubble also announced a new premium product today, which, for $39.95 per year, allows users to upload and store more photos per month than the service’s free offerings.Glubble also updated its Firefox toolbar, which now features a ticker that displays status updates from a user’s family members as they are posted on the service’s web site.We first reviewed Glubble’s browser plugin in 2007 (we called it ‘impressive’ back then) and we also took a closer look at the service’s web offering in late 2008. We really liked the service in its earlier iterations, and since then, it has only become better. For a more detailed look at Glubble’s features, please have a look at our earlier reviews. Why Tech Companies Need Simpler Terms of Servic… TimelineAlexander van Elsas, Glubble’s CEO, gave us a demo of the service last week and he was clearly proud of the new timeline feature. While a lot of photo sharing services have moved towards organizing photos based on events, Glubble decided to go with a strict chronological order. The top of the page features a calendar, where you can pick a date, and the second row then features thumbnails from the four preceding and following days.The timeline isn’t quite as fancy as thisMoment’s similar feature, but then, thisMoment, which came out of beta this week, is targeting a different audience. Glubble, however, does a great job at keeping things simple – an important aspect for a site that doesn’t target cutting-edge users but wants to be inclusive even to novices on the web.New CEO, New FundingIn addition to these new features, Glubble also announced that it received $1 million in a new funding round. With Alexander van Elsas, the company now also has a new CEO. Van Elsas used to be Glubble’s COO, and takes over from Willem-Jan Schutte, one of Glubble’s founders, who will remain on the non-executive board. A Web Developer’s New Best Friend is the AI Wai… Related Posts
South Africa’s batsman Jacques Kallis plays a shot off India’s bowler Zaheer Khan, unseen, during the third day of the second Test match at the Kingsmead stadium in Durban, South Africa on Tuesday Dec. 28, 2010. APSouth Africa needed 192 runs with seven wickets in hand while India fancied their chances of a remarkable series-levelling victory when bad light forced early stumps on Day 3 of the second Test at the Kingsmead Stadium in Durban on Tuesday. SCOREJacques Kallis and AB de Villiers were at the crease trying to stabilize the innings after early assaults had left them in disarray with 82/3 on board.Harris accuses Sreesanth of getting personal with SmithIndia’s bowler Shanthakumaran Sreesanth, right, looks at South Africa’s batsman Abraham Benjamin de Villiers, left, as he walks in to bat on the third day of the second Test match at the Kingsmead stadium in Durban, South Africa on Tuesday Dec. 28, 2010. APS Sreesanth accounted for South Africa opener Graeme Smith in the 13th over of the final innings. He kept the ball short luring Smith for a pull. The ball took the aerial route off his bat as Sreesanth and skipper Mahendra Singh Dhoni ran for a catch. Dhoni pouched it near the square leg and the Proteas skipper departed on 37 just before tea.In the third session, Harbhajan Singh, who had taken four wickets in the first innings conceding just 10 runs, took the other opener Alviro Petersen by surprise. It wasn’t his spin that foxed him but the bounce as Petersen trying to push it from the back foot ended up giving a catch to Cheteshwar Pujara. He fell on 26 as the South Africa scoreboard read 82/2.advertisementWe’ve to dismiss Kallis quickly in order to win, says LaxmanVVS Laxman scored 96 in Durban on Tuesday. AP PhotoThe spin-pace combo worked well for India as it disrupted the opposition batsmen’s concentration. And it was Hashim Amla, who fell a victim to this ploy with Sreesanth getting the better of him in the very next over. He could only manage 16 as the South Africa score read a poor 82/3.Earlier, VVS Laxman’s 96-run innings helped India put 228 on board, taking an overall lead of 302 runs. He batted on with determination even as India’s tail emerged on a track that is offering no help to the batsmen.Finally, Zaheer Khan stood in the face of the challenge to provide Laxman with the support and the duo put on 70 runs for the eighth wicket.Their tenacious batting finally succumbed under pressure. Immediately after lunch Paul Harris accounted for Zaheer on 27 then Jacques Kallis sent Ishant back. Finally, Dale Steyn accounted for Laxman’s wicket with wicketkeeper Mark Boucher performing the final honours as India got out for 228.
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