What Are The Wavy Lines In My Cats Eyes

Index Closed Access Mexico Volcano Mexico State


The Directorate General of Civil Protection of the State of Mexico closed the entrances to the volcanoes Popo and Xinantécatl Ixta by the snowfall that is recorded in both areas since the Thursday afternoon.

The general director of Civil Protection in the State of Mexico, Arturo Vilchis Esquivel, reported will remain closed all weekend and advised people not near the area due to climatic conditions and the presence of snow.

said that staff is already Roads Board clearing the area and pulling the units that were stranded near the Nevado de Toluca, where the snow reached neighboring communities to the volcano, 500 meters from the access known as the Gate, with a an inch thick.

He noted that the City of Zinacantepec enabled six shelters but no one is in them, people are still in their homes, where they carry two blankets per family, health care and make recommendations not to light up stoves inside to prevent deaths carbon monoxide poisoning.

Moreover, the State Health Secretary of Mexico, Franklin Libenson Violante, said that following the increase of acute respiratory infections in the state by lowering the temperature and, on average, 150 people die per month for complications .

Meanwhile, the commissioner of the ASE, David Garay, announced that eight camps set up care covering 185 communities in 36 municipalities at risk of high and very poor area. Everything, he stressed, is proactively because the temperature is not as dire as expected.

The education secretary, Alberto Curi, said it is not necessary to suspend classes and continue to monitor the entire entity. Recommended that parents not bring their children to school if they have symptoms of respiratory infection and that totally entertain.

Baby Footprint Tattos

drug grew up in Mexico 50% in four

The figures do not reveal a victory in the war against drugs.

In four years between 2002 and 2006, the number of addicted to illegal drugs in Mexico increased 50 percent.

According to the National Addiction Survey 2008, in the same period the number who have ever used drugs increased 30 percent, also one of the most worrying is the high availability of narcotics to teenagers, because 43 per percent of young people between 12 and 25 are exposed.

The survey revealed that half of these women consume on an experimental basis, 13 percent on a frequent basis, and two percent of men and 1.2 women reach levels of dependency.

But about the numbers, something must be done. Academic

UNAM, for example, work on generating new models of prevention and treatment of addictive behaviors to reduce the consumption of snuff, alcohol and drugs.

To address these alarming numbers, academics and students from various schools and institutions of the UNAM in collaboration with other agencies such as the National Institute of Psychiatry, working in the mega-project development of new models for the prevention and treatment of addictive behaviors. Laureano Martinez

Hayashi, professor at the Faculty of Economics (FE) and member of the larger project, said the idea is to present to the university community models that help address this problem and see the possibility of having sufficient resources to establish clinics and areas where they can be addressed.

But he said that the research "Economic Assessment of addictive behaviors," the most important thing is prevention, guiding young people to realize risk permanent awareness campaigns and provide a healthier lifestyle through sports and cultural activities.

Can I Go To The Toilet After A Brazilian Wax

Already molecular tasted his pisco sour? (II)

"The chefs are chemists"

In the previous article we tackle the exciting world of Molecular Gastronomy. And we promised an exclusive interview with the chemical Miguel Casafranca, young and talented technician Cementos Lima SA, one of the most powerful of Peru, leader in the construction industry.

Casafranca, in agreement with the university where he graduated from the Cayetano Heredia, gave the first course offered in Peru on the modern discipline which applies scientific principles to traditional cooking.
also offer here, as of example, a recipe to prepare a delicious pisco molecular souer.

- What is the current concept of molecular gastronomy? Molecular gastronomy -
is a new science that involves the application of chemistry and physics to the kitchen and, more broadly, the gastronomic phenomenon.

- Can you make a brief summary of the introduction to the course that you have given Cayetano Heredia University in this area?
Here in Peru, is the first time that dictates a course of this nature and in agreement with the Universidad Peruana Cayetano Heredia, prepared this course and approved by them.
The aim of the course, basic principles of molecular gastronomy, is to have basic knowledge of control of flavor, aroma, texture and color. After this
develop inventive and improving what already exists on the part of participants.

- Is the origin of chemistry as a scientific discipline, is associated "atavism" to the invention of the first foods by early man?
-Primitive man was the first to perform chemical reactions with food, without knowing it, but had to learn, by trial, trial and error, what was best and what was not.

- Why the name "molecular"?
-The molecule is a minimal set of atoms, equal and different, that make a substance. In preparing food, as in other mixtures made for other purposes, an encounter of molecules from different substances and, consequently, a chain of chemical reactions eminently.

"In the case of the kitchen, are reactions that occur in the flavor of what you eat?
"Not only that, there are reactions of flavor, color, aroma, texture, temperature, which excite and activate the sensory systems of humans.

- In the pot as chemical reactions happening in the test tubes and other containers used in scientific laboratories?
"All chefs are chemists, although many do not know, and all chemicals are cooks, but also unknown.

- Do not be an exaggeration to argue that the science of chemistry began in the kitchen?

"In fact, the chemistry started in the kitchen and the first chemical reactions occurred, grilling food, cooking, mixing, making emulsions, seasoning, frying, filtering, thickening sauces and distilling liquids.

- What can you say about the participation of living agents such as bacteria or fungi in the molecular combination that occurs in food preparation? Empirically
-chefs discovered the first biochemical operations, such as fermentation to produce wine, beer, chicha, and thousands of kinds of cheeses and breads.

- Do deals with molecular gastronomy techniques used to study the pre-Columbian societies in Peru, for example, dehydration of foods to preserve them and store them? (Dried potato, potato, Chochoca, jerky, etc.).
"Not yet, to my knowledge, but understanding concepts and principles can be able to determine that these techniques were used to extend the shelf life of food and they can be stored for periods of scarcity.

- Molecular gastronomy, as part of the training of modern nutritionists?
-Europe brings nearly 20 years in advance and in several developed countries are being included in university curricula.

- How can you teach ordinary people to apply scientific principles in food preparation?
"The way to teach is practice. Ie A brief theoretical introduction, without being complicated by the chemical and its system of formulas and tables. Then we go to the supporting evidence and, indeed, in the classic room burners, ovens, pots and pans, spoons and ladles, a laboratory is upgraded "to the native", so to speak. It has been determined that the common people do not like chemistry, but loves to participate in experiments.


Recipe

"The theory is good and necessary but not sufficient. Could you give us a practical and useful recipe for Peruvian chefs?
"With the greatest pleasure, here goes, Pisco sour molecular

* Ingredients: Same as tradition dictates.
* What is the difference? The order of factors does alter the taste and texture.
* First liquefies the lemon with the egg white. Starts the denaturation of egg proteins, which it is preparing for a good lather, dessert-style, then add the other ingredients and finally, the liquid product is added in a jar containing ice to cool. No ice melts, avoiding excessive dilution and collecting best pisco aromatics.

Skin Peeling On Testicles

Have you tasted their molecular pisco sour? (I) The rules of verse

Cement, metallurgy and food, the children of fire
passionate about and amazed by the story that we address today.
Did you know that as essential elements for progress and survival of humanity, such as cement, metallurgy and food are "triplets?".
all started the fire, the powerful element in Greek mythology, Prometheus was only able to snatch the gods.
Then came the potters, blacksmiths, goldsmiths, alchemists, builders builders, engineers, and our modern chefs.

Miguel Casafranca, chemical Cementos Lima SA, one of the largest and most profitable partnerships in Peru, has become a pioneer in this country, molecular gastronomy, a new discipline, which the international teacher Acurio surely must already have information.
If you are interested, tomorrow Casafranca give us an interesting and captivating recipe for a tasty and molecular pisco sour spirits, meanwhile, let's travel to the remote past.

Beyond the stove and the microwave
researchers observe that the homo sapiens, at the dawn of humanity, discovered the fire, that dreaded and terrifying element of nature that contrasted with the water, wind, mountains, snow, soil, fruits and hunted animals, could help you master all forces had to face and, well, live better.

then demonstrated the rudiments of construction, metallurgy and the food.
There was no magic wand. Were the result of a lengthy and elaborate process of finding random, repetitions, experiments, mistakes and successes.
The famous writer and researcher Romanian Mircea Eliade (1), tracked atavistic myths of man, to conjecture how the primitive society outlined the bases of chemistry and physics, such as blacksmiths and forgers primitive, and then themselves, amazed, spirituality attributed to its casual and causal discovery, to become alchemists.
metaphysics or spirituality of matter.
The natural cave was no longer enough. Thus, after the stone and mud, was found the basement of the building, from the cement.
First was the accidental fire to warm weather.
Then came the rain on the limestone, or overheated stove, put to cook the fruits and meats. Al next day, the ashes had acquired property caked hard, tough, waterproof. He was born on cement, concrete.
In the genesis of the fire-Saramago (2) what sounds like the potter's oven-combined with other elements of our living planet, were born two brackets to human civilization, in effect until these global times: the home and food, cement and gastronomy.
Today, after having faced the vicissitudes of a severe global financial crisis, Peruvians staged a triple boom: The boom in construction, mining and global roadshow to our great, inimitable culinary taste. ----------------


(1) Mircea Eliade, Blacksmiths and Alchemists.
(2) José Saramago, The Cave.