In the subject thinking skills we were asked to watch the movie "The chorus" and then to anser the following questions.
sábado, 9 de septiembre de 2017
viernes, 1 de septiembre de 2017
Alcohol and how its made
Alcohols are consumed world-widely, often with no consciousness. I will analyse common alcohols, how they are produced and how there is chemistry in the processes.
To measure how "strong" alcohols are we use alcohol by volume (abbreviated as ABV) which is a standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL of solution at 20 °C. The bigger the percentage, more likely the intoxication will be, in less time and less quantity.
Consequences of alcohol
0.03%-0.12%: typically causes an overall improvement in mood and possible euphoria, increased self-confidence and sociability, decreased anxiety, a flushed, red appearance in the face and impaired judgment and fine muscle coordination.
0.09% to 0.25%: causes lethargy, sedation, balance problems and blurred vision.
0.18% to 0.30% causes confusion, impaired speech, dizziness and vomiting.
0.25% to 0.40% causes stupor, unconsciousness, vomiting and respiratory depression(potentially life-threatening).
0.35% to 0.80% causes unconsciousness, life-threatening respiratory depression and possiblyfatal alcohol poisoning.
Also, alcohol acts as a magnesium diuretic, causes a prompt, vigorous increase in the urinary excretion of magnesium and other electrolytes.
The drinks I'll be explaining are: Vodka, Beer, Tequila and Whisky.
Vodka
ABV
Since the 1890s, the standard Polish, Russian, Belarusian, Ukrainian, Estonian, Latvian, Lithuanian and Czech vodkas are 40% ABV. The European Union has established a minimum of 37.5% ABV for any "European vodka". Products sold as "vodka" in the United States must have a minimum alcohol content of 40%. Even with these loose restrictions, most vodka sold contains 40%
Production
Vodka is an alcoholic beverage distilled at a high proof from a fermented vegetable or grain mash. Proof is a measurement of the alcohol content. Each degree of proof equals a half percent of alcohol. Thus, 100 proof is that which contains 50% alcohol, 90 proof contains 45%, and so on.
The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "foreshots", "heads" and "tails". These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractionating still, the taste is modified and clarity is increased.
Ethyl Acetate
Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not.
Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95–96% ethanol. As such, most vodka is diluted with water prior to bottling.
Whisky
ABV
Most whiskies are sold at or near an alcoholic strength of 40% ABV, which is the statutory minimum in some countries – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage.
Production
A still for making whisky is usually made of copper, since it removes sulfur-based compounds from the alcohol that would make it unpleasant to drink. Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The simplest standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.
Tequila
ABV
Tequila is most often made at a 38% alcohol content for domestic consumption, but can be produced between 31 and 55% alcohol content. Per U.S law, tequila must contain at least 40% alcohol to be sold in the United States.
Production
After harvesting, the piñas are transported to ovens where they are slowly baked to break down their complex fructans into simple fructoses. Then, the baked piñas are either shredded or mashed under a large stone wheel called a tahona. The pulp fiber, or bagazo. left behind is often reused as compost or animal feed, but can even be burnt as fuel or processed into paper. Some producers like to add a small amount of bagazo back into their fermentation tanks for a stronger agave flavor in the final product.
Beer
ABV
The strength of modern beer is usually around 4% to 6% ABV, although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above.
Vodka is an alcoholic beverage distilled at a high proof from a fermented vegetable or grain mash. Proof is a measurement of the alcohol content. Each degree of proof equals a half percent of alcohol. Thus, 100 proof is that which contains 50% alcohol, 90 proof contains 45%, and so on.
The master distiller is in charge of distilling the vodka and directing its filtration, which includes the removal of the "foreshots", "heads" and "tails". These components of the distillate contain flavor compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that impact the usually desired clean taste of vodka. Through numerous rounds of distillation, or the use of a fractionating still, the taste is modified and clarity is increased.
Ethyl Acetate
Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not.
Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95–96% ethanol. As such, most vodka is diluted with water prior to bottling.
Whisky
ABV
Most whiskies are sold at or near an alcoholic strength of 40% ABV, which is the statutory minimum in some countries – although the strength can vary, and cask-strength whisky may have as much as twice that alcohol percentage.
Production
A still for making whisky is usually made of copper, since it removes sulfur-based compounds from the alcohol that would make it unpleasant to drink. Modern stills are made of stainless steel with copper innards (piping, for example, will be lined with copper along with copper plate inlays along still walls). The simplest standard distillation apparatus is commonly known as a pot still, consisting of a single heated chamber and a vessel to collect purified alcohol.
Tequila
ABV
Tequila is most often made at a 38% alcohol content for domestic consumption, but can be produced between 31 and 55% alcohol content. Per U.S law, tequila must contain at least 40% alcohol to be sold in the United States.
Production
After harvesting, the piñas are transported to ovens where they are slowly baked to break down their complex fructans into simple fructoses. Then, the baked piñas are either shredded or mashed under a large stone wheel called a tahona. The pulp fiber, or bagazo. left behind is often reused as compost or animal feed, but can even be burnt as fuel or processed into paper. Some producers like to add a small amount of bagazo back into their fermentation tanks for a stronger agave flavor in the final product.
Beer
ABV
The strength of modern beer is usually around 4% to 6% ABV, although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above.
Production
Beer is made from four basic ingredients: Barley, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley) so that the yeast can turn it into alcohol and CO2, creating beer. This is its process briefly:
Malting: The brewing process starts with grains. The grains are harvested and processed through a process of heating, drying out and cracking. The main goal of malting is to isolate the enzymes needed for brewing so that it’s ready for the next step.
Mashing: The grains then go through a process known as mashing, in which they are steeped in hot, but not boiling, water for about an hour. This activates enzymes in the grains that cause it to break down and release its sugars. Once this is all done you drain the water from the mash which is now full of sugar from the grains. This sticky, sweet liquid is called wort, which is unmade beer.
Boiling: The wort is boiled for about an hour while hops and other spices are added several times. Worts provide bitterness to balance out all the sugar in the wort and provide flavor. They also act as a natural preservative, which is what they were first used for.
Fermentation: Once the hour long boil is over the wort is cooled, strained and filtered. It’s then put in a fermenting vessel and yeast is added to it. At this point the brewing is complete and the fermentation begins. The beer is stored for a couple of weeks at room temperature or many many weeks at cold temperatures while the yeast works its fermentation. The yeast eats up all that sugar in the wort and liberates CO2 and alcohol as waste products.
Bottling and Aging: You’ve now got alcoholic beer, however it is still flat and non carbonated. The flat beer is bottled, at which time it is either artificially carbonated like a soda, or if it’s going to be ‘bottle conditioned’ it’s allowed to naturally carbonate via the CO2 the yeast produces.
Beer is made from four basic ingredients: Barley, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley) so that the yeast can turn it into alcohol and CO2, creating beer. This is its process briefly:
Malting: The brewing process starts with grains. The grains are harvested and processed through a process of heating, drying out and cracking. The main goal of malting is to isolate the enzymes needed for brewing so that it’s ready for the next step.
Mashing: The grains then go through a process known as mashing, in which they are steeped in hot, but not boiling, water for about an hour. This activates enzymes in the grains that cause it to break down and release its sugars. Once this is all done you drain the water from the mash which is now full of sugar from the grains. This sticky, sweet liquid is called wort, which is unmade beer.
Boiling: The wort is boiled for about an hour while hops and other spices are added several times. Worts provide bitterness to balance out all the sugar in the wort and provide flavor. They also act as a natural preservative, which is what they were first used for.
Fermentation: Once the hour long boil is over the wort is cooled, strained and filtered. It’s then put in a fermenting vessel and yeast is added to it. At this point the brewing is complete and the fermentation begins. The beer is stored for a couple of weeks at room temperature or many many weeks at cold temperatures while the yeast works its fermentation. The yeast eats up all that sugar in the wort and liberates CO2 and alcohol as waste products.
Bottling and Aging: You’ve now got alcoholic beer, however it is still flat and non carbonated. The flat beer is bottled, at which time it is either artificially carbonated like a soda, or if it’s going to be ‘bottle conditioned’ it’s allowed to naturally carbonate via the CO2 the yeast produces.
martes, 15 de agosto de 2017
Aceptar la culpa
Por que el humano se cree que tiene todo el derecho de destruir hábitats y apropiarse de ellos? Porque es una especie egoísta que no piensa en el resto de las especies, en que al hacer esto, toda otra especie de animal que se sitúe en este hábitat quedaría extinto o se vería obligado a moverse a otro lugar en el cual probablemente no posea los mismos recursos que tenia en su hábitat natural, lo cual dificultaría su posibilidad de sobrevivir. El humano no solo daña a los animales al moverlos de su hábitat. Sino que también los caza por placer, por diversión o por el consumo.
La velocidad con la que el humano esta haciendo esto comienza a generar una seria preocupación ya que cada día son mas las especies que se extinguen.
La velocidad con la que el humano esta haciendo esto comienza a generar una seria preocupación ya que cada día son mas las especies que se extinguen.
domingo, 2 de julio de 2017
Le marriage de mon ami français
Le mois dernier, je suis allée à Hawaii pour le marriage de mon ami français. Je suis partie de Paris le vendredi 17 août et je suis arrivée à Hawaii le samedi 18 août. Je suis arrive tard à l' eglise pour le cerémonie.
âpres nous sommes arrives sur le lieu de la fête dans la plage. La fete etait magnifique .Mon ami était trés joli et content. La cuisine locale était extraordinaire.
Pendant le diner nous avions des animations de plus, âpres nous avons danse jusqu'a à trois hs du matin. Le marriage a été excelent et je suis tres contente.
Cecilia avec Francisco
âpres nous sommes arrives sur le lieu de la fête dans la plage. La fete etait magnifique .Mon ami était trés joli et content. La cuisine locale était extraordinaire.
Pendant le diner nous avions des animations de plus, âpres nous avons danse jusqu'a à trois hs du matin. Le marriage a été excelent et je suis tres contente.
Cecilia avec Francisco
martes, 27 de junio de 2017
martes, 30 de mayo de 2017
Fractales: La sequìa
¿Que es un fractal?
Un fractal es un objeto cuya estructura se repite a diferentes escalas. Es decir, por mucho que nos acerquemos o alejemos del objeto, observaremos siempre la misma estructura. De hecho, somos incapaces de afirmar a qué distancia nos encontramos del objecto, ya que siempre lo veremos de la misma forma.
La sequía
Como muchos fenómenos meteorológicos extremos, la sequía presenta una inquietante dualidad: por un lado es devastadora para un ecosistema y sus habitantes y por otro lado labra un paisaje de alta estimulación estética. La atracción es la belleza de la iteración: la repetición evoca una imagen del infinito. El quebranto de la tierra sin agua, la desolación y la sed extensa dibujan sobre la superficie un orden, distópico y funesto, que mantiene una auto semejanza: las grietas dentro de los bloques toman la forma de la parcela de bloques de la que forman parte. Se teje un sistema fractal de fracturas, de cicatrices, de llagas telúricas.
lunes, 15 de mayo de 2017
El dia 10 de Mayo de 2017 se publico una noticia en la cual se habla de la grave contaminación del aire en la ciudad de Medellin, Colombia.
El caso de Medellín ilustra con claridad la problemática de la mala calidad del aire en el mundo. Hay que tener en cuenta que el Valle de Aburrá, este lugar en medio de la cordillera Central de los Andes donde se ubica la ciudad junto con otros 10 municipios. La época en la cual sufre mas contaminación es en la de las lluvias, ya que cabe la posibilidad de que haya partículas contaminantes debajo de estas nubes.
Esta otra noticia publicada el 15 de mayo de 2017 habla de como el uso del lavado de ropa por maquina esta contaminando cada vez el agua.
Desde hace mucho tiempo se sabe que los micro-plásticos contaminan nuestro suministro de agua, pero esta investigación muestra que la contaminación de la fibra de ropa es significativamente mayor: El 4,8% de los micro-plásticos primarios liberados por lavado automático de ropa sintética termina en el medio ambiente. Además, la investigación afirma que el uso de fibras sintéticas aumentó en un 79,3% entre 1992 y 2010.
Una nota publicada el 13 de Mayo de 2017 explica el como esta "moda" de apilar piedras esta empezando a provocar daños en los suelos.
Al efecto nocivo de las torres zen sobre el paisaje se suma la alteración que pueden ocasionar en el suelo. "Al moverse y caer, las piedras generan erosión, lo que altera el estado del suelo", una consecuencia que es mucho más devastadora en las zonas protegidas. "Su presencia en las costas no es buena pero en estos espacios es aún más grave". Esto opino Pedro Millan, quien es un montañero que comenzó a analizar este tema.
El material particular de las ciudades es el humo expulsado por diversas fuentes de combustión, como las chimeneas industriales y las emisiones de los vehículos automotores. Este material es llamado MP, la cual se puede presentar en muchos tamaños causando problemas en nuestros pulmones, ya que son tan pequeñas que atraviesan las fosas nasales y así llegan a los alvéolos pulmonares.
La grave contaminación en el agua a su vez esta provocando que nuestras comidas se contaminen. Unos estudios recientes mostraron que se encontraron fibras sintéticas en mejillones, plancton,etc.
Una nota publicada el 13 de Mayo de 2017 explica el como esta "moda" de apilar piedras esta empezando a provocar daños en los suelos.
Al efecto nocivo de las torres zen sobre el paisaje se suma la alteración que pueden ocasionar en el suelo. "Al moverse y caer, las piedras generan erosión, lo que altera el estado del suelo", una consecuencia que es mucho más devastadora en las zonas protegidas. "Su presencia en las costas no es buena pero en estos espacios es aún más grave". Esto opino Pedro Millan, quien es un montañero que comenzó a analizar este tema.
Para concluir, uno noticia publicada el 10 de Mayo de 2017, la cual habla de como la superpoblación de una especie de gansos esta provocando problemas en la biodiversidad del guadiana.
Lo que esta especie este generando que diversas especies se desplacen a otros lugares. Una bióloga llamada Rocío Salgado añadio que el problema que pueden representar los excrementos de estas anátidas, de cuyo nitrógeno se beneficia el camalote, especie invasora que, a su vez, afecta a más animales y plantas autóctonas. El problema radica en que los gansos y patos existentes en el entorno del puente de Palmas, que reciben alimento de la población, son aves que viven en grupos numerosos y desplazan a todos los demás animales, sobre todo en época de cría como la actual.
Lo que esta especie este generando que diversas especies se desplacen a otros lugares. Una bióloga llamada Rocío Salgado añadio que el problema que pueden representar los excrementos de estas anátidas, de cuyo nitrógeno se beneficia el camalote, especie invasora que, a su vez, afecta a más animales y plantas autóctonas. El problema radica en que los gansos y patos existentes en el entorno del puente de Palmas, que reciben alimento de la población, son aves que viven en grupos numerosos y desplazan a todos los demás animales, sobre todo en época de cría como la actual.
Suscribirse a:
Entradas (Atom)