24 Photos 8 Best laptops for college students: We’ve got an affordable laptop for every student. Best live TV streaming services: Ditch your cable company but keep the live channels and DVR. Tags Share your voice Amazon Fire 7 photos Enlarge ImageThe Fire 7. Sarah Tew/CNET We always thought Amazon’s entry-level tablet, the Fire 7 ($50, £50), was a good value, particularly when it was discounted by $10 or even $15 during flash sales. Now Amazon is updating it with a faster processor and bumping the base storage from 8GB to 16GB. The “all-new” Fire 7 is available for preorder now and will ship June 7.The other addition Amazon is highlighting is support for hands-free Alexa. That means that instead hitting a virtual button on the screen to activate Alexa, you simply say “Alexa” like you would with an Echo device — so long as you’re on Wi-Fi. The feature can be toggled off in the settings menu. It was already added to the Fire HD 8 and Fire HD 10.Like other Amazon tablets, the Fire 7 gives you access to the company’s exclusive features, which include Alexa, ASAP, X-Ray, Second Screen, Amazon FreeTime, Family Library, Blue Shade, On Deck and Prime Video downloads. Prime members also have access to millions of movies, TV shows, songs, books, magazines, apps and games with free, unlimited cloud storage for all Amazon content.The tablet will be available in 16GB ($50, £50) or 32GB ($70, £60) configurations.Amazon has also announced a new Fire 7 Kids Edition ($100, £100) that comes with 16GB of storage, one year of Amazon FreeTime Unlimited, a “kid-proof” case with a new adjustable stand and a two-year free replacement policy. Like the previous model, the new Fire 7 features a 1.3 GHz processor — but presumably it’s a new processor that indeed is faster. As soon as I get a review sample, I’ll let you know how much of a difference the new processor makes. See it at AmazonNote that CNET may get a share of revenue from the sale of the products featured on this page.Key Features1,024×600-pixel display10.4 oz (295 grams) 7.6×4.5×0.4 inches (192x115x9.6 mm) Quad-core 1.3GHz processor Front- and rear-facing camerasFree, unlimited cloud storage for all photos taken on Fire devices Up to 512GB of expandable storage via microSD card (up from 256GB on previous model) Dual-band Wi-Fi support Battery life: Up to 7 hours of reading, listening to music, streaming video and web browsingScreen sharing: Let an Amazon expert guide you remotely through any feature on your screen for freeAccess to exclusive Amazon features, services and media librariesNew color options: Black, Sage, Plum, and Twilight Blue Comments Tablets
Decking up, gathering some friends and going to a fancy restaurant that serves mouth-watering dishes equals a Sunday well-spent. On the other hand, eating out is also a hot option for people who get hardly any time to cook due to severe pressure from work and personal life.While visiting a nice restaurant still wins hands down, in-house consumption of equally mouth-watering delicacies for a lot less than what the restaurant charges is slowly catching people’s fancy.Bengaluru, which sees a huge influx of people from other states of India every year, has many such home-chefs whose businesses are flourishing.Advertising professional Pramod Shankar and his wife Lakshmi, serve a delightful five-course breakfast to guests. It consists of traditional items seen in a Kerala breakfast: a variety of puttus with kadala curry, appams with vegetable stew, papads fried in coconut oil, “adai” â€“ a steamed banana dish, and “sulaimani” â€“ a Malabar-style black tea with lime and mint.To enhance the feeling of eating at home, the couple plays old Malayalam film songs in the background, and has decorated the living room with lamps and jasmine bouquets, Bangalore Mirror reported.Originally from Cochin, Pramod and Lakshmi started their business with food stalls at the Sunday Soul Sante flea market in 2009. Then, hosting a wedding sadya a few years ago, where everyone praised their cooked dishes, the couple got the idea of a home-dining business.Since last year, the couple has hosted five such breakfasts, but look forward to expand the business once they move into their new and larger house in Koramangala.While Bengaluru is still in the early stages of this business compared to Mumbai and Delhi, several home-dining chefs are coming forward, generating a lot of interest.There are several platforms that are trying to bring home chefs in direct contact with customers. Califormia-based “Travelling Spoon” (TS) is one such platform, which has tied up with home chefs from around the world.”Our goal is to offer a high-quality curated selection of vetted hosts who offer travellers exceptional experiences. We feature our hosts online and allow travellers to book those experiences directly,” said Aashi Vel, one of the founders of TS.Telecom professional Archana Rajesh and homemaker Asha George are the only two chefs in Bengaluru with whom TS has tied up. Although neither of them has hosted a meal at home yet, Vel said Archana has already planned her menu: a traditional Gowda meal costing Rs 1,000-1,200 per person.Interestingly, TS screens home chefs before giving them a chance to serve their delicacies. For example, Archana had to provide extensive details after applying for the TS job that appeared in a travel magazine, then give a Skype interview and finally host a TS person at home.Outside of India, other countries have also taken up this business.For instance, in Paris, an Italian family runs the business at their small flat. Their menu includes aubergine pancakes, a kind of Neapolitan potato pie and meatballs with three kinds of pasta. The wine is carefully picked out, BBC reported.Dining out would cost more than â‚¬80 in a normal Paris restaurant, but the Italian couple charge guests only â‚¬25 each.This trend of diners around the world choosing home-cooked delicacies over an expensive visit to a restaurant is making eateries jittery over sales, as they are rushing to call it “illegal”.Didier Chenet, President of the main Paris restaurateurs’ union “Synhorcat”, has appealed to the French government to take action against home chefs and stop them, claiming bistros and brasseries are putting them out of business.”Today, many restaurants in France are on a knife-edge because of the economic crisis. Losing just half a dozen customers can spell disaster,” he said.”There are people out there offering a service which is identical to restaurants: a choice of starters, main courses, desserts, wine, the works. But they pay no rent, no staff, no taxes â€” it is completely illegal,” he added.Synhorcat estimated that there are 3,000 home-chefs in France. It put up two arguments against them: first, that home-dining business is a part of the black economy, and second, hygiene and safety rules are being broken.”If the government doesn’t do something to stop the underground restaurants, it will be a disaster,” said Chenet.
Khaleda Zia.File PhotoBNP chairperson Khaleda Zia has been granted bail in both Zia Orphanage Trust and Zia Charitable Trust graft cases.Judge of Dhaka Special Judges Court-5, Akhtaruzzaman on Tuesday handed down the bail order after the BNP chief appeared before the makeshift court at Bakshibazar in Dhaka at 11:00pm.Earlier on 30 November, the court issued arrest warrants against Khaleda cancelling her bail in the cases.The court announced that hearing of the Zia Orphanage Trust case will be held between 6 December and 8 December.On 3 July 2008, the Anti-Corruption Commission filed the Zia Orphanage Trust graft case with Ramna police station accusing Khaleda Zia, her eldest son Tarique Rahman, and four others for misappropriating over Tk 21.0 million that came as grants from a foreign bank for orphans.On 8 August 2011, the commission filed the Zia Charitable Trust graft case with Tejgaon police station accusing four people, including Khaleda Zia, of abusing of power in raising funds for the trust from unknown sources.
Soldiers attend to wounded and casualties in the aftermath of a suicide bomb attack who ripped through a camp grouping former rebels and pro-government militia in troubled northern Mali left 40 people dead. Photo: AFPA suicide bombing Wednesday on a camp grouping former rebels and pro-government militia in troubled northern Mali left 40 people dead, UN and local sources told AFP.The president’s office ordered three days of national mourning following the attack, the worst in the country in recent years.A member of the UN peacekeeping mission MINUSMA, who asked not to be identified, initially put the death toll at 37 but hospital sources later said 40 people had been killed and 60 hurt.The camp is located in Gao, a former bastion for Malian rebels and Islamist fighters who together seized control of much of the country’s vast arid north in early 2012.It was set up under a 2015 peace deal signed between the government and various militia and rebel groups following a French-led international military intervention that was launched in 2013 but which is still in place.The attack occurred as former rebels in the Tuareg-led CMA movement and ex members of a pro-government militia prepared to go on a joint patrol, under the terms of the peace accord.Implementation of the peace accord has been piecemeal with insurgents still active across large parts of the region.“The suicide bomber came in a vehicle and blew himself up,” the MINUSMA source said.The attack took place at 8:40 am (local and GMT) as the former rival groups “were due to soon leave on a joint patrol,” the source added.The camp is close to Gao airport, a key transport hub, which was closed briefly in early December following a suicide attack blamed on jihadists.Fighting broke out following the attack between armed groups, leaving at least one person dead and a dozen injured.A car bomb destroyed prefabricated hangars used by the mission’s aircraft, MINUSMA said at the time, and damage to the installations and debris on the runway made the airport temporarily unusable.
US president Donald Trump pumps his fist as he boards Air Force One upon departure from Joint Base Andrews in Maryland, US, on 12 January 2018. ReutersFrom Lyndon Johnson and Richard Nixon through Barack Obama, Americans have gotten used to the idea of their presidents using profanity, but Donald Trump’s use of the word “shithole” to describe Haiti and Africa this week sparked a storm of protest.The countries offended condemned the outburst and human rights groups labelled the comment racist, given that Trump described people from largely white Norway as more desirable immigrants.But supporters of the former businessman and reality TV star erupted in applause.“Finally a president that says what we all think! You go @POTUS! #ShitholeCountries #shithole #America1st,” tweeted Marco Gutierrez, a Trump supporter and Congressional candidate from California.Conservative blogger Stacy Rush dismissed criticism of Trump’s language as pitiful and a distraction from the bigger picture: “It is pathetic our country and particularly the MSM (mainstream media) is wasting time on the word #shithole when we have real issues that need to be addressed.”But many from the worlds of diplomacy, academia and even etiquette experts cringed.“The reality is that when you have to resort to it, it does send a message of insecurity,” said Diane Gottsman, author of Modern Etiquette for a Better Life, who advises against using profanity in either professional or social settings.Trump’s remarks during a meeting on immigration policy that was held at the White House on Thursday were reported by a US senator at the gathering, who said on Friday that the president had used “vile, vulgar” language, including repeatedly saying “shithole.”Trump denied on Friday that he had used such derogatory language. But he was condemned nonetheless in many African nations, as well as in Haiti and El Salvador, and by international human rights organizations.During the 1960s Lyndon Johnson raised eyebrows by saying that, in politics, “chicken shit can turn to chicken salad.” Experts said the public were shocked by the profanity-laced Nixon tapes from the Oval office in the 1970s Watergate political crisis, and that people are less sensitive now.“People have become accustomed to the idea that presidents swear,” said Julian Zelizer, a Princeton University history professor who studies the presidency. “But even with that, I think people still expect a certain amount of formality in public.”Some academic research suggests there could be benefits to swearing in some contexts, from dulling pain to suggesting trust in social situations.Benjamin Bergin, a cognitive science professor at the University of California San Diego who wrote a book on why people swear called “What the F,” said his research has shown profane speech can be perceived as more honest.If swearing kept Trump from storming out of the negotiations, that could be positive, said Timothy Jay, emeritus professor of psychology at the Massachusetts College of Liberal Arts, and author of five books on profanity.That was not enough to sway Gottsman, who advises people on business etiquette.“My advice would be don’t do it,” she said. “When we are in a position of power, people look up to us.”
Citation: Amphibious fish found to use evaporative cooling to overcome hot water (2015, October 21) retrieved 18 August 2019 from https://phys.org/news/2015-10-amphibious-fish-evaporative-cooling-hot.html Mangrove rivulus. Credit: Wikipedia There are many varieties of amphibious fish—those fish that jump or crawl out of the water to hang out on land for awhile, but until now, no one has seen an example of one that jumps out of the water to use evaporative cooling to chill its body after swimming in water that was too hot. Prior research had shown that mangrove rivulus jump (or more accurately flip themselves out of the water by bending then releasing quickly) but it was not clear why they did so—other amphibious fish have been known to get out of the water if CO2 build up, or if there were pollutants, or even to snag a meal, but that did not seem to apply to the mangrove rivulus.To find out more about the fish (which look sort of like tadpoles) the researchers raised some specimens for a year in tanks in their lab, at a temperature of 25 or 30°C and also collected wild adults and put them in tanks in their lab too, and acclimated them for a time at the same temperature as those they had raised. Then, they watched and filmed (with a thermal imaging camera) what happened as the temperature of the water was raised. The fish, as expected hurled themselves out of the tank onto “shore”—when the temperature reached approximately 36°C. The researchers also enclosed the fish tanks so that they could create different levels of humidity and found that the fish cooled better in lower humidity environments. They also found that despite high humidity, the fish could all cool themselves down to ambient temperature within minutes. In studying the fish, the researchers found that not only was it able to use evaporative cooling, but its behavior also demonstrated plasticity, because it was dependent on recent acclimation history rather than conditioning when they were young. This suggests the fish is remarkably well suited to handling warmer waters as the planet heats up. More information: Out of the frying pan into the air—emersion behaviour and evaporative heat loss in an amphibious mangrove fish (Kryptolebias marmoratus), Biology Letters, Published 21 October 2015.DOI: 10.1098/rsbl.2015.0689 AbstractAmphibious fishes often emerse (leave water) when faced with unfavourable water conditions. How amphibious fishes cope with the risks of rising water temperatures may depend, in part, on the plasticity of behavioural mechanisms such as emersion thresholds. We hypothesized that the emersion threshold is reversibly plastic and thus dependent on recent acclimation history rather than on conditions during early development. Kryptolebias marmoratus were reared for 1 year at 25 or 30°C and acclimated as adults (one week) to either 25 or 30°C before exposure to an acute increase in water temperature. The emersion threshold temperature and acute thermal tolerance were significantly increased in adult fish acclimated to 30°C, but rearing temperature had no significant effect. Using a thermal imaging camera, we also showed that emersed fish in a low humidity aerial environment (30°C) lost significantly more heat (3.3°C min−1) than those in a high humidity environment (1.6°C min−1). In the field, mean relative humidity was 84%. These results provide evidence of behavioural avoidance of high temperatures and the first quantification of evaporative cooling in an amphibious fish. Furthermore, the avoidance response was reversibly plastic, flexibility that may be important for tropical amphibious fishes under increasing pressures from climatic change.Press release This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only. Journal information: Biology Letters (Phys.org)—A team of researchers affiliated with the University of Guelph and Brock University, both in Canada, has found the first example of an amphibious fish using evaporative cooling to chill its overheated body. In their paper published in the journal Biology Letters, the researchers describe their study that included raising Kryptolebias marmoratus, aka mangrove rivulus, to adulthood and then testing them by heating the water in which they lived. © 2015 Phys.org Explore further Flipping fish adapt to land living (w/ Video)
The study divided 62 individuals with diagnosed clinical depression into three groups, in which two participated in two different types of exercise with a physiotherapist twice a week for 10 weeks while the third, the control group, did not participate in systematic exercise.”In our follow-up interviews for the study, participants spoke about how they felt alive again and became more active. One woman expressed… the workout ‘kickstarts my body and helps me get the strength to crawl out of this cocoon that I am in’,” said
This year’s NBA Slam Dunk Contest was a dud. There were too many misses, too many drones, and there was zero electricity in the building without Zach LaVine.The Ohio State football team got a fresh shipment of the new LeBron’s and held their own dunk contest this week. It put the sorry-ass NBA product to shame.Urban Meyer’s Buckeyes stable of 5-star athletes showed they’re more than capable of attacking the rim when they’re not beating Michigan repeatedly.The dunk quality wasn’t quite on the NBA level, but the atmosphere during the contest is incredible, with the entire team circled tightly around like an Oklahoma circle drill. It’s Fight Club. Linebacker Malik Harrison took the crown by jumping over a teammate for an authoritative spike. He got mobbed for his efforts.Helluva show by the Buckeyes. Look for Jim Harbaugh to hold a three-point shootout next week at a waterslide park.Ohio State football team had a dunk contest! pic.twitter.com/mNKTIV3KWf— Athlete Swag (@AthleteSwag) March 2, 2017 Advertisement