Original submission: flic.kr/p/2hm9w3p

All three sections of the Galaxy Tzar can operate in space, or in atmosphere, and as a whole provide an excellent vehicle for exploration of unknown, possible hostile starsystems.

One of my work colleagues ordered this circuit board in a kit form.

I offered to put it together for him, as I used to work as a communications technician.

It's been over 16 years since I last fitted components onto a circuit board....it was quite enjoyable.

It worked 1st go!!

It is a voice changer module

ultra fine point sharpie

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees", consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China, although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

Just in case anyone was wondering what a Gardner 6HLXB looked like, well, here's your chance. This one was removed in typically grimy state, from a long stored Ulsterbus Bristol RE which we dismantled recently. The rear axle went to repair an ex Crosville RE (once preserved but now owned by travellers) and the gearbox is to be used to re-equip a Trent example. As yet, the quite fit engine is un-spoken for. The vast majority of the engines from this source are one big black oily blob, which I suppose speaks well for their reliability as no one has had to mine their way through the grime to fix ewt!

Colchester Institute School of Art & Design, Year 2 Fine Art students, 2014 End of year exhibition at The Waiting Room

"This diagrammatic drawing should be carefully studied and used for reference with the descriptive matter in this book."

 

From the Cycling magazines handbook.

 

Artist A.J. Fooks

 

Industrial scrap, Trinity Terrace Birmingham.

Kodak Tri X 120 film

1/125 sec @ f16

Copyright Geoff Dowling: Alll rights reserved

Fujifilm GA645Zi Professional camera

The main environmental issues associated with the implementation of the 5G network come with the manufacturing of the many component parts of the 5G infrastructure. In addition, the proliferation of new devices that will use the 5G network that is tied to the acceleration of demand from consumers for new 5G-dependent devices will have serious environmental consequences. The 5G network will inevitably cause a large increase in energy usage among consumers, which is already one of the main contributors to climate change. Additionally, the manufacturing and maintenance of the new technologies associated with 5G creates waste and uses important resources that have detrimental consequences for the environment. 5G networks use technology that has harmful effects on birds, which in turn has cascading effects through entire ecosystems. And, while 5G developers are seeking to create a network that has fewer environmental impacts than past networks, there is still room for improvement and the consequences of 5G should be considered before it is widely rolled out. 5G stands for the fifth generation of wireless technology. It is the wave of wireless technology surpassing the 4G network that is used now. Previous generations brought the first cell phones (1G), text messaging (2G), online capabilities (3G), and faster speed (4G). The fifth generation aims to increase the speed of data movement, be more responsive, and allow for greater connectivity of devices simultaneously.[2] This means that 5G will allow for nearly instantaneous downloading of data that, with the current network, would take hours. For example, downloading a movie using 5G would take mere seconds. These new improvements will allow for self-driving cars, massive expansion of Internet of Things (IoT) device use, and acceleration of new technological advancements used in everyday activities by a much wider range of people. While 5G is not fully developed, it is expected to consist of at least five new technologies that allow it to perform much more complicated tasks at faster speeds. The new technologies 5G will use are hardware that works with much higher frequencies (millimeter wavelengths), small cells, massive MIMO (multiple input multiple output), beamforming, and full duplex.[3] Working together, these new technologies will expand the potential of many of the devices used today and devices being developed for the future. Millimeter waves are a higher frequency wavelength than the radio wavelength generally used in wireless transmission today.[4] The use of this portion of the spectrum corresponds to higher frequency and shorter wavelengths, in this case in the millimeter range (vs the lower radio frequencies where the wavelengths can be in the meters to hundreds of kilometers). Higher frequency waves allow for more devices to be connected to the same network at the same time, because there is more space available compared to the radio waves that are used today. The use of this portion of the spectrum has much longer wavelengths than of that anticipated for a portion of the 5G implementation. The waves in use now can measure up to tens of centimeters, while the new 5G waves would be no greater than ten millimeters.[5] The millimeter waves will create more transmission space for the ever-expanding number of people and devices crowding the current networks. The millimeter waves will create more space for devices to be used by consumers, which will increase energy usage, subsequently leading to increased global warming. Millimeter waves are very weak in their ability to connect two devices, which is why 5G needs something called “small cells” to give full, uninterrupted coverage. Small cells are essentially miniature cell towers that would be placed 250 meters apart throughout cities and other areas needing coverage.[6] The small cells are necessary as emissions [or signals] at this higher frequency/shorter wavelength have more difficulty passing through solid objects and are even easily intercepted by rain.[7] The small cells could be placed on anything from trees to street lights to the sides of businesses and homes to maximize connection and limit “dead zones” (areas where connections are lost). The next new piece of technology necessary for 5G is massive MIMO, which stands for multiple input multiple output. The MIMO describes the capacity of 5G’s base stations, because those base stations would be able to handle a much higher amount of data at any one moment of time. Currently, 4G base stations have around eight transmitters and four receivers which direct the flow of data between devices.[9] 5G will exceed this capacity with the use of massive MIMO that can handle 22 times more ports. Figure 1 shows how a massive MIMO tower would be able to direct a higher number of connections at once. However, massive MIMO causes signals to be crossed more easily. Crossed signals cause an interruption in the transmission of data from one device to the next due to a clashing of the wavelengths as they travel to their respective destinations. To overcome the cross signals problem, beamforming is needed. To maximize the efficiency of sending data another new technology called beamforming will be used in 5G. For data to be sent to the correct user, a way of directing the wavelengths without interference is necessary. This is done through a technique called beamforming. Beamforming directs where exactly data are being sent by using a variety of antennas to organize signals based on certain characteristics, such as the magnitude of the signal. By directly sending signals to where they need to go, beamforming decreases the chances that a signal is dropped due to the interference of a physical object.

One way that 5G will follow through on its promise of faster data transmission is through sending and receiving data simultaneously. The method that allows for simultaneous input and output of data is called full duplexing. While full duplex capabilities allow for faster transmission of data, there is an issue of signal interference, because of echoes. Full duplexing will cut transmission times in half, because it allows for a response to occur as soon as an input is delivered, eliminating the turnaround time that is seen in transmission today. Because these technologies are new and untested, it is hard to say how they will impact our environment. This raises another issue: there are impacts that can be anticipated and predicted, but there are also unanticipated impacts because much of the new technologies are untested. Nevertheless, it is possible to anticipate some of detrimental environmental consequences of the new technologies and the 5G network, because we know these technologies will increase exposure to harmful radiation, increase mining of rare minerals, increase waste, and increase energy usage. The main 5G environmental concerns have to do with two of the five new components: the millimeter waves and the small cells. The whole aim of the new 5G network is to allow for more devices to be used by the consumer at faster rates than ever before, because of this goal there will certainly be an increase in energy usage globally. Energy usage is one of the main contributors to climate change today and an increase in energy usage would cause climate change to increase drastically as well. 5G will operate on a higher frequency portion of the spectrum to open new space for more devices. The smaller size of the millimeter waves compared to radio frequency waves allows for more data to be shared more quickly and creates a wide bandwidth that can support much larger tasks.[15] While the idea of more space for devices to be used is great for consumers, this will lead to a spike in energy usage for two reasons – the technology itself is energy demanding and will increase demand for more electronic devices. The ability for more devices to be used on the same network creates more incentive for consumers to buy electronics and use them more often. This will have a harmful impact on the environment through increased energy use. Climate change has several underlying contributors; however, energy usage is gaining attention in its severity with regards to perpetuating climate change. Before 5G has even been released, about 2% of the world’s greenhouse gas emissions can be attributed to the ICT industry.[16] While 2% may not seem like a very large portion, it translates to around 860 million tons of greenhouse gas emissions.[17] Greenhouse gas emissions are the main contributors to natural disasters, such as flooding and drought, which are increasing severity and occurrence every year. Currently, roughly 85% of the energy used in the United States can be attributed to fossil fuel consumption.[18] The dwindling availability of fossil fuels and the environmental burden of releasing these fossil fuels into our atmosphere signal an immediate need to shift to other energy sources. Without a shift to other forms of energy production and the addition of technology allowed by the implementation of 5G, the strain on our environment will rise and the damage may never be repaired. With an increase in energy usage through technology and the implementation of 5G, it can be expected that the climate change issues faced today will only increase. The overall contribution of carbon dioxide emissions from the ICT industry has a huge impact on climate change and will continue to have even larger impacts without proper actions. In a European Union report, researchers estimated that in order to keep the increase in global temperature below 2° Celsius a decrease in carbon emissions of around 15-30% is necessary by 2020. Engineers claim that the small cells used to provide the 5G connection will be energy efficient and powered in a sustainable way; however the maintenance and production of these cells is more of an issue. Supporters of the 5G network advocate that the small cells will use solar or wind energy to stay sustainable and green.[20] These devices, labeled “fuel-cell energy servers” will work as clean energy-based generators for the small cells.[21] While implementing base stations that use sustainable energy to function would be a step in the right direction in environmental conservation, it is not the solution to the main issue caused by 5G, which is the impact that the massive amount of new devices in the hands of consumers will have on the amount of energy required to power these devices. The wasteful nature of manufacturing and maintenance of both individual devices and the devices used to deliver 5G connection could become a major contributor of climate change. The promise of 5G technology is to expand the number of devices functioning might be the most troubling aspect of the new technology. Cell phones, computers, and other everyday devices are manufactured in a way that puts stress on the environment. A report by the EPA estimated that in 2010, 25% of the world’s greenhouse gas emissions comes from electricity and heat production making it the largest single source of emissions.[22] The main gas emitted by this sector is carbon dioxide, due to the burning of natural gas, such as coal, to fuel electricity sources.[23] Carbon dioxide is one of the most common greenhouse gases seen in our atmosphere, it traps heat in earth’s atmosphere trying to escape into space, which causes the atmosphere to warm generating climate change. Increased consumption of devices is taking a toll on the environment. As consumers gain access to more technologies the cycle of consumption only expands. As new devices are developed, the older devices are thrown out even if they are still functional. Often, big companies will purposefully change their products in ways that make certain partner devices (such as chargers or earphones) unusable–creating demand for new products. Economic incentives mean that companies will continue these practices in spite of the environmental impacts. One of the main issues with the 5G network and the resulting increase in consumption of technological devices is that the production required for these devices is not sustainable. In the case of making new devices, whether they be new smart-phones or the small cells needed for 5G, the use of nonrenewable metals is required. It is extremely difficult to use metals for manufacturing sustainably, because metals are not a renewable resource. Metals used in the manufacturing of the smart devices frequently used today often cannot be recycled in the same way many household items can be recycled. Because these technologies cannot be recycled, they create tons of waste when they are created and tons of waste when they are thrown away. There are around six billion mobile devices in use today, with this number expected to increase drastically as the global population increases and new devices enter the market. One estimate of the life-time carbon emissions of a single device–not including related accessories and network connection–is that a device produces a total of 45kg of carbon dioxide at a medium level of usage over three years. This amount of emission is comparable to that of driving the average European car for 300km. But, the most environmentally taxing stage of a mobile device life cycle is during the production stage, where around 68% of total carbon emissions is produced, equating to 30kg of carbon dioxide. To put this into perspective, an iPhone X weighs approximately 0.174kg, so in order to produce the actual device, 172 iPhone X’s worth of carbon dioxide is also created. These emissions vary from person to person and between different devices, but it’s possible to estimate the impact one device has on the environment. 5G grants the capacity for more devices to be used, significantly increase the existing carbon footprint of smart devices today. Energy usage for the ever-growing number of devices on the market and in homes is another environmental threat that would be greatly increased by the new capabilities brought by the 5G network. Often, energy forecasts overlook the amount of energy that will be consumed by new technologies, which leads to a skewed understanding of the actual amount of energy expected to be used.[30] One example of this is with IoT devices.[31] IoT is one of the main aspects of 5G people in the technology field are most excited about. 5G will allow for a larger expansion of IoT into the everyday household.[32] While some IoT devices promise lower energy usage abilities, the 50 billion new IoT devices expected to be produced and used by consumers will surpass the energy used by today’s electronics.

The small cells required for the 5G network to properly function causes another issue of waste with the new network. Because of the weak nature of the millimeter waves used in the 5G technology, small cells will need to be placed around 250 meters apart to insure continuous connection. The main issue with these small cells is that the manufacturing and maintenance of these cells will create a lot of waste. The manufacturing of technology takes a large toll on the environment, due to the consumption of non-renewable resources to produce devices, and technology ending up in landfills. Implementing these small cells into large cities where they must be placed at such a high density will have a drastic impact on technology waste. Technology is constantly changing and improving, which is one of the huge reasons it has such high economic value. But, when a technological advancement in small cells happens, the current small cells would have to be replaced. The short lifespan of devices created today makes waste predictable and inevitable. In New York City, where there would have to be at least 3,135,200 small cells, the waste created in just one city when a new advancement in small cells is implemented would have overwhelming consequences on the environment. 5G is just one of many examples of how important it is to look at the consequences of new advancements before their implementation. While it is exciting to see new technology that promises to improve everyday life, the consequences of additional waste and energy usage must be considered to preserve a sustainable environment in the future. There is some evidence that the new devices and technologies associated with 5G will be harmful to delicate ecosystems. The main component of the 5G network that will affect the earth’s ecosystems is the millimeter waves. The millimeter waves that are being used in developing the 5G network have never been used at such scale before. This makes it especially difficult to know how they will impact the environment and certain ecosystems. However, studies have found that there are some harms caused by these new technologies. The millimeter waves, specifically, have been linked to many disturbances in the ecosystems of birds. In a study by the Centre for Environment and Vocational Studies of Punjab University, researchers observed that after exposure to radiation from a cell tower for just 5-30 minutes, the eggs of sparrows were disfigured.[34] The disfiguration of birds exposed for such a short amount of time to these frequencies is significant considering that the new 5G network will have a much higher density of base stations (small cells) throughout areas needing connection. The potential dangers of having so many small cells all over areas where birds live could cause whole populations of birds to have mutations that threaten their population’s survival. Additionally, a study done in Spain showed breeding, nesting, and roosting was negatively affected by microwave radiation emitted by a cell tower. Again, the issue of the increase in the amount of connection conductors in the form of small cells to provide connection with the 5G network is seen to be harmful to species that live around humans. Additionally, Warnke found that cellular devices had a detrimental impact on bees.[36] In this study, beehives exposed for just ten minutes to 900MHz waves fell victim to colony collapse disorder.Colony collapse disorder is when many of the bees living in the hive abandon the hive leaving the queen, the eggs, and a few worker bees. The worker bees exposed to this radiation also had worsened navigational skills, causing them to stop returning to their original hive after about ten days. Bees are an incredibly important part of the earth’s ecosystem. Around one-third of the food produced today is dependent on bees for pollination, making bees are a vital part of the agricultural system. Bees not only provide pollination for the plant-based food we eat, but they are also important to maintaining the food livestock eats. Without bees, a vast majority of the food eaten today would be lost or at the very least highly limited. Climate change has already caused a large decline in the world’s bee population. The impact that the cell towers have on birds and bees is important to understand, because all ecosystems of the earth are interconnected. If one component of an ecosystem is disrupted the whole system will be affected. The disturbances of birds with the cell towers of today would only increase, because with 5G a larger number of small cell radio-tower-like devices would be necessary to ensure high quality connection for users. Having a larger number of high concentrations of these millimeter waves in the form of small cells would cause a wider exposure to bees and birds, and possibly other species that are equally important to our environment.As innovation continues, it is important that big mobile companies around the world consider the impact 5G will have on the environment before pushing to have it widely implemented. The companies pushing for the expansion of 5G may stand to make short term economic gains. While the new network will undoubtedly benefit consumers greatly, looking at 5G’s long-term environmental impacts is also very important so that the risks are clearly understood and articulated. The technology needed to power the new 5G network will inevitably change how mobile devices are used as well as their capabilities. This technological advancement will also change the way technology and the environment interact. The change from using radio waves to using millimeter waves and the new use of small cells in 5G will allow more devices to be used and manufactured, more energy to be used, and have detrimental consequences for important ecosystems. While it is unrealistic to call for 5G to not become the new network norm, companies, governments, and consumers should be proactive and understand the impact that this new technology will have on the environment. 5G developers should carry out Environmental Impact Assessments that fully estimate the impact that the new technology will have on the environment before rushing to widely implement it. Environmental Impact Assessments are intended to assess the impact new technologies have on the environment, while also maximizing potential benefits to the environment. This process mitigates, prevents, and identifies environmental harm, which is imperative to ensuring that the environment is sustainable and sound in the future. Additionally, the method of Life Cycle Assessments (LCA) of devices would also be extremely beneficial for understanding the impact that 5G will inevitably have on the environment. An LCA can be used to assess the impact that devices have on carbon emissions throughout their life span, from the manufacturing of the device to the energy required to power the device and ultimately the waste created when the device is discarded into a landfill or other disposal system. By having full awareness of the impact new technology will have on the environment ways to combat the negative impacts can be developed and implemented effectively.

 

jsis.washington.edu/news/what-will-5g-mean-for-the-enviro...

  

Am separating out the components. Not surprisingly the peanuts and the raisins predominate.

// Lightweight chainring – Made in Germany //

 

more info: 8bar-bikes.com/shop/cranksets/8bar-x-kappstein-chainring/

 

Photo: Stefan Haehnel / www.recentlie.com/

 

More info about these bad boys on my blog:

 

cyclingwmd.blogspot.com/2009/02/introducing-vallie-compon...

An F-16AM Fighting Falcon of the Belgian Air Component flying fast and low through the Mach Loop. The pre-arranged sortie allowed the aircraft to transit through Wales before landing at RAF Fairford for the 2017 Air Tattoo.

All shots taken from Bluebell.

 

Ian Garfield Photography Website

 

Follow me on twitter @iangarfield

 

Please like my Facebook page by clicking here!!!!

Ian Garfield Photography

  

Eurobricks

 

LEGO Ideas

Universal Studios Florida is a theme park located in Orlando, Florida. Opened on June 7, 1990, the park's theme is the entertainment industry, in particular movies and television. Universal Studios Florida inspires its guests to "ride the movies", and it features numerous attractions and live shows. The park is one component of the larger Universal Orlando Resort.

 

In 2013, the park hosted an estimated 7.06 million guests, ranking it the eighth-most visited theme park in the United States, and ranking it sixteenth worldwide.[2]

  

Contents [hide]

1 History 1.1 Park history

1.2 Branding

1.3 Timeline

1.4 Previous attractions

 

2 Park design 2.1 Production Central

2.2 New York

2.3 San Francisco

2.4 London/Diagon Alley

2.5 World Expo

2.6 Woody Woodpecker's Kidzone

2.7 Hollywood

 

3 Character appearances

4 Production facilities

5 Annual events 5.1 Grad Bash and Gradventure

5.2 Halloween Horror Nights

5.3 Macy's Holiday Parade

5.4 Mardi Gras

5.5 Rock the Universe

5.6 Summer Concert Series

 

6 Universal's Express Pass

7 Attendance

8 See also

9 References

10 External links

  

History[edit]

  

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2010)

     

The original entrance to the theme park.

Over the years, Universal Studios Florida has not limited itself to attractions based on its own vast film library. It has occasionally licensed popular characters from other rival studios, many of whom did not operate theme parks themselves. Some examples include Ghostbusters and Men in Black, (Sony's Columbia Pictures), The Simpsons (20th Century Fox) and Shrek (DreamWorks Animation).

 

Many of the park's past and present attractions were developed with the actual creators of the films they were based on, and feature the original stars as part of the experience. Steven Spielberg helped create E.T. Adventure and was a creative consultant for Back to the Future: The Ride, Twister...Ride it Out, An American Tail Theatre, Jaws, Men in Black: Alien Attack and Transformers: The Ride.

 

In many current rides, the original stars reprised their film roles including: Rip Torn and Will Smith in Men in Black: Alien Attack, Brendan Fraser for Revenge of the Mummy: The Ride, Bill Paxton and Helen Hunt in Twister...Ride it Out, Arnold Schwarzenegger, Edward Furlong and Linda Hamilton reprised their roles for Terminator 2: 3-D Battle Across Time, Mike Myers, Eddie Murphy, Cameron Diaz, and John Lithgow for Shrek 4D, Steve Carell, Miranda Cosgrove, Dana Gaier, and Elsie Fisher reprised their roles from Despicable Me for Despicable Me: Minion Mayhem, and Peter Cullen and Frank Welker reprised their roles as Optimus Prime and Megatron for Transformers: The Ride.

 

In many former rides, the many original stars were also to reprise their film roles such as: Christopher Lloyd and Thomas F. Wilson in Back to the Future: The Ride, Roy Scheider recorded a voice over for the conclusion of Jaws, Alfred Hitchcock and Anthony Perkins appeared in Alfred Hitchcock: The Art of Making Movies, additionally, various Nicktoon voice actors reprised their roles in Jimmy Neutron's Nicktoon Blast.

 

Park history[edit]

 

From its inception in 1982,[3] Universal Studios Florida was designed as a theme park and a working studio. It was also the first time that Universal Studios had constructed an amusement park "from the ground up." However, the proposed project was put on hold until 1986, when a meeting between Steven Spielberg, a co-founder for the park, and Peter N. Alexander prompted for the creation of a Back to the Future simulator ride in addition to the already planned King Kong based ride.[4]

 

A major component of the original park in Hollywood is its studio tour, which featured several special-effects exhibits and encounters built into the tour, such as an attack by the great white shark from the film Jaws. For its Florida park, Universal Studios took the concepts of the Hollywood tour scenes and developed them into larger, stand-alone attractions. As an example, in Hollywood, the studio tour trams travel close to a shoreline and are "attacked" by Jaws before they travel to the next part of the tour. In Florida, guests entered the "Jaws" attraction and would board a boat touring the fictitious Amity Harbor, where they encountered the shark, then exited back into the park at the conclusion of the attraction. Universal Studios Florida originally had a Studio Tour attraction that visited the production facilities, but that tour has since been discontinued.

 

Branding[edit]

 

Previous slogans for Universal Studios Florida were: See the Stars. Ride the Movies. (1990 - 1998); No one makes believe like we do! (1990 - 1998); Ride the Movies (1998 - 2008); Jump into the Action (2008–2012). The current slogan is: Experience the Movies (2012–present).

 

Timeline[edit]

1986: Land clearing takes place on the swamp land purchased by MCA/Universal that would hold the park.

1987: Universal Studios Florida is announced at a press conference on the Hollywood property, with a planned opening date of December 1989.

1988: Universal Studios Florida's opening date is delayed from December, 1989 to May 1, 1990. Shortly following, MCA/Universal releases a video detailing the future park, which stars Christopher Lloyd as the Universal character Doc Brown interacting with the various attractions at the Florida park.[5] Universal Studios allows guests to witness the production of television shows and motion pictures in the Florida park's soundstages in middle 1988, while the rest of the studio/park is still under construction.[6]

1989: MCA/Universal Studios claims that The Walt Disney Company and its CEO, Michael Eisner copied several concepts of the Universal Studios Florida park, and integrated them into Disney's recently opened Disney/MGM Studios park.[7]

1990: On January 31, Universal Studios Florida's opening date is again delayed from May 1, 1990 to June 7, 1990.[8] Universal Studios Florida begins soft openings for the general public in late May.[9] Many of the park's attractions are not yet open at the time, and still under testing. Universal Studios Florida is officially opened with a grand opening style ceremony on June 7.[10] The park opens with five themed areas: The Front Lot (entrance area), Production Central, New York, San Francisco/Amity, Expo Center, Hollywood as well as a Lagoon located in the center of the park. The Front Lot and Production Central areas are referred to as "In Production", the New York section is referred to as "Now Shooting", the San Francisco and Amity sections are referred to as "On Location" and the Expo Center area is referred to as "The World of CineMagic Center". Nickelodeon Studios also opened on this day where there was a grand opening ceremony hosted by Marc Summers. Due to massive technical problems with the original Kongfrontation, Earthquake: The Big One and Jaws rides, Universal begins a temporary voucher service to allow guests to re-visit the studio/park when the attractions are operating.[10] Jaws is temporarily closed by Universal on September 30 due to persistent major technical problems. During the shut-down, Universal sues the original designer of the Jaws ride,[11] Ride & Show Engineering, and hires Totally Fun Company to create a re-designed version of most of the ride.

1991: Universal adds four new attractions to the park: The Blues Brothers Show, StreetBusters, The Screen Test Home Video Adventure and How to Make a Mega Movie Deal.[12] Back to the Future: The Ride officially opens in the World Expo Center area of the park, in a grand opening ceremony.[13] The ride is considered to be a success, and receives positive reception from theme park critics.[14] Fright Nights debuts at the park. In 1992, it is renamed to Halloween Horror Nights.

1993: Jaws is re-opened, with many scenes altered. MCA/Universal announces plans to expand Universal Studios Florida into the Universal City, Florida resort complex, including a second theme park and multiple hotels.[15]

1995: Universal Studios Florida celebrates its 5th anniversary. A Day in the Park with Barney opens in the World Expo area. The Production Studio Tour is closed due to a dwindle in the studios' recent Film/TV production.

1996: Terminator 2: 3-D Battle Across Time opens in the Hollywood area.[16]

1997: Universal announces that Ghostbusters Spooktacular will be replaced by Twister...Ride it Out, with a planned opening date of Spring 1998[17] Universal Studios announces that the sole Studio park will be expanded into the Universal Studios Escape, including the Islands of Adventure park, Universal CityWalk Orlando and multiple hotels. The Islands of Adventure Preview Center opens in the New York area, replacing The Screen Test Home Video Adventure. It is meant to give guests a preview of the up-coming Islands of Adventure park, as well as expansion of the Studio park into the Universal Studios Escape resort.

1998: The expansion begins as the original open parking lot for Universal Studios Florida is demolished and replaced by CityWalk and a parking garage complex.[18] Universal delays the opening of Twister...Ride it Out from March, 1998 to May 4, 1998 out of respect for the 42 deaths caused by a recent El Nino outbreak of tornadoes in the central Florida area. Twister...Ride it Out opens in the New York area, replacing Ghostbusters Spooktacular.[19] A new area of the park, Woody Woodpecker's Kidzone, is officially opened, holding the attractions Curious George Goes to Town, StarToons and the previously opened Fievel's Playland, E.T. Adventure, Animal Actors Stage and A Day in the Park with Barney; CityWalk opens outside of the park.

1999: Woody Woodpecker's Nuthouse Coaster opens in the Woody Woodpecker's Kidzone area. Islands of Adventure opens next door to Universal Studios Florida.[20]

2000: Men in Black: Alien Attack opens in the World Expo area, on the former site of The Swamp Thing Set. Universal Studios Florida's 10th anniversary celebration.

2001: Animal Planet Live opens, replacing Animal Actors Stage.

2002: Universal Studios Escape is renamed Universal Orlando Resort. Kongfrontation closes in a closing ceremony. Halloween Horror Nights is moved to Islands of Adventure. Macy's Holiday Parade debuts at the park.

2003: Jimmy Neutron's Nicktoon Blast opens, replacing The Funtastic World of Hanna-Barbera.[21] Shrek 4-D opens with Donkey's Photo Finish, replacing Alfred Hitchcock: The Art of Making Movies and Stage 54 respectively.[22]

2004: Revenge of the Mummy: The Ride opens, replacing Kongfrontation.[23] Halloween Horror Nights takes place in both Universal Studios Florida and Islands of Adventure.

2005: Universal Express Plus is introduced, replacing Universal Express. Nickelodeon Studios closes after nearly 15 years. Fear Factor Live opens, replacing The Wild Wild Wild West Stunt Show. Universal Studios Florida celebrates its 15th anniversary.

2006: Delancey Street Preview Center opens in the New York area. Universal 360: A Cinesphere Spectacular opens, replacing Dynamite Nights Stunt Spectacular. Animal Planet Live is closed, and replaced by Animal Actors on Location. Halloween Horror Nights returns to Universal Studios Florida for its "Sweet 16".

2007: Back to the Future: The Ride closes on March 30.[24] Blue Man Group Sharp Aquos Theatre opens in CityWalk, replacing Nickelodeon Studios. Earthquake: The Big One closes in the San Francisco area on November 5.

2008: Disaster!: A Major Motion Picture Ride...Starring You! opens, replacing Earthquake: The Big One.[25] Universal announces Hollywood Rip Ride Rockit, with a planned opening of Spring 2009. The Simpsons Ride opens, replacing Back to the Future: The Ride.[26]

2009: The Universal Music Plaza Stage opens, replacing The Boneyard. Hollywood Rip Ride Rockit opens.

2010: The 20th anniversary of Universal Studios Florida in June, as well as Halloween Horror Nights in October.

2011: The 10th anniversary of Macy's Holiday Parade at the park.[27]

2012: Jaws and the surrounding Amity themed area closes, as announced on December 2, 2011.[28] Universal announces the additions of Universal’s Cinematic Spectacular: 100 Years of Movie Memories and Universal's Superstar Parade to the park, with openings on May 8, 2012.[29] Despicable Me: Minion Mayhem, opens replacing Jimmy Neutron's Nicktoon Blast; as announced on March 14, 2011 as "...one of many exciting things planned for the next couple of years".[30] Universal Orlando Resort announced Transformers: The Ride will officially open in the summer of 2013, replacing Soundstages 44 and 54, which were demolished on June 24, 2012.[31] SpongeBob StorePants,a gift shop themed after SpongeBob SquarePants opened in Woody Woodpecker's Kidzone replacing the Universal Cartoon Store

2013: The opening date for Transformers The Ride is announced for June 20, 2013. Details of The Wizarding World of Harry Potter expansion are officially announced. Details for the new Simpsons Land are announced and expected to open in the summer of 2013. Transformers: The Ride officially opens in the Production Central area replacing Soundstage 44. Simpsons Fast Food Boulevard (renamed Springfield U.S.A.) concludes its expansion as it includes one new ride: Kang and Kodos Twirl 'n' Hurl.

2014: The opening date for The Wizarding World of Harry Potter Diagon Alley is announced for July 8, 2014 amid the Diagon Alley preview red carpet premiere on June 18, 2014 with Domhnall Gleeson, Bonnie Wright, Evanna Lynch, Matthew Lewis, James and Oliver Phelps, Tom Felton, Robbie Coltrane, Warwick Davis and Helena Bonham Carter attending the premiere. King's Cross station opens on July 1, 2014 as well as the Hogwarts Express Hogsmeade station at Universal's Islands of Adventure, connecting park visitors to both theme Harry Potter theme parks via a full scale replica of the train that appears in the Harry Potter film series. Diagon Alley officially opens, replacing Jaws and the Amity section of the park.

 

Previous attractions[edit]

 

Main article: List of former Universal Studios Florida attractions

     

The previous icon of the Jaws ride is still a popular photo spot.

Like all theme parks, attractions are sometimes closed due to aging and replaced with more contemporary attractions. Universal has seen this happen several times. Some notable closures include Kongfrontation, Back to the Future: The Ride, The Funtastic World of Hanna-Barbera and Jaws. The closures of Kongfrontation, Back to the Future, and Jaws have been given homages by the park to honor veteran visitors who revered the former rides.

 

Park design[edit]

 

Main article: List of Universal Studios Florida attractions

 

Universal Studios Florida features seven themed areas all situated around a large lagoon. In 2012, this lagoon was the site of Universal’s Cinematic Spectacular: 100 Years of Movie Memories, a thematic display that showcased scenes from various Universal films, featuring lasers, projectors and fountains, and pyrotechnics.

 

The seven surrounding themed areas, clockwise from the entrance, are Production Central, New York, San Francisco, London/Diagon Alley, World Expo, Woody Woodpecker's Kidzone and Hollywood. Each area features a combination of rides, shows, attractions, character appearances, dining outlets and merchandise stores. A new area, based on Harry Potter's Diagon Alley was added to the park in the July of 2014.

 

Production Central[edit]

  

Ride

 

Year opened

 

Manufacturer

  

Despicable Me: Minion Mayhem 2012 Intamin

Shrek 4-D 2003 PDI/DreamWorks

Hollywood Rip, Ride, Rockit 2009 Maurer Söhne

Transformers: The Ride 3D 2013 Oceaneering International

The Universal Music Plaza Stage 2009

  

The area is also home to a variety of dining outlets and merchandise shops. Food and beverage items can be purchased from Beverly Hills Boulangerie or Universal Studios' Classic Monsters Cafe while merchandise can be bought from a variety of themed stores including Universal Studios Store, Studio Sweets, It's a Wrap!, Super Silly Stuff, Shrek's Ye Olde Souvenir Shoppe, and Transformers: Supply Vault.[32][33]

 

Old Milliammeter

Boeing E-3A Component (B-707-320B) NATO-OT LX-N 90449 Geilenkirchen, Germany, Recovery @ Exercise Red Flag 15-2, Nellis AFB, NV

www.facebook.com/CedarloreForge

Copyright © 2022 by Craig Paup. All rights reserved.

Any use, printed or digital, in whole or edited, requires my written permission.

 

// Lightweight chainring – Made in Germany //

 

more info: 8bar-bikes.com/shop/cranksets/8bar-x-kappstein-chainring/

 

Photo: Stefan Haehnel / www.recentlie.com/

This image shows the steel bar component with the nylon set screws that fit the bar precisely to the T-slot to remove any sloppiness and ensure a tight fit. The nylon set screws are adjusted with a metric hex wrench (shown in the photo).

A good reason to clean your hubs.

Avon Chamois Oversize (+3/32") Orange, 0.600" Round, 65 gm.

he Original Chamois design with its innovative Air-Cushioned Absorption System (ACAS) continues to set the grip standard in comfort and control for over two decades.

Because of its soft supple feel, it is preferred by golfers in need of arthritic relief.

Now available in 7 vibrant colors!

Weight: 65 gm.

Core Size: 0.600" round.

Size: Oversize (+3/32").

PictionID:44808579 - Title:Atlas Payload Component - Catalog:14_014195 - Filename:14_014195.TIF - - - Image from the Convair/General Dynamics Astronautics Atlas Negative Collection. The processing, cataloging and digitization of these images has been made possible by a generous National Historical Publications and Records grant from the National Archives and Records Administration---Please Tag these images so that the information can be permanently stored with the digital file.---Repository: San Diego Air and Space Museum

PictionID:44811519 - Title:Atlas Payload Component - Catalog:14_014436 - Filename:14_014436.TIF - - - - Image from the Convair/General Dynamics Astronautics Atlas Negative Collection. The processing, cataloging and digitization of these images has been made possible by a generous National Historical Publications and Records grant from the National Archives and Records Administration---Please Tag these images so that the information can be permanently stored with the digital file.---Repository: San Diego Air and Space Museum

שָׁנָה טוֹבָה וּמְתוּקָה Have A Good And Sweet Year

 

Main Components

Macintosh and other varietal Apples, cored. Other varieties like Gala and Granny Smith stay firmer longer.

Sweet Potato

Acorn Squash

Or Butternut Squash

 

Stuffing Ingredients:

Apple chopped

Jumbo Raisins - Any raisins are fine...

Honey

Maple Syrup

Brown Sugar

Cinnamon

Allspice

Nutmeg

Whole Cloves (some people prefer ground cloves)

Vanilla Extract

 

Amounts

Amounts of all ingredients are to your family's taste.

 

Keep Records

Just keep records as ina Garten does to see what works best for you....

No, this recipe is not Ina's. It is mine. And, I am sure I learned from my Mother and both Grandmas..

Sorry, I left it in the oven too long. The Macintosh apples turned to an extremely delicious apple sauce. I used to make the apples in a separate pan and take them out sooner.

 

My Menu Plans

I'm beginning to plan my dishes for the holidays. I don't need to test the recipes because I make them for most holidays. However, my memory is slipping, so it probably would be a good idea to do some test baking. I really do need to check baking times.

 

I first posted this photo in 2011, and I have baked these foods in this oven each year since.

 

This year I will remember to bake the apples separately, to check them frequently, and to take the remaining ones out when they are done. It's good to bake a bunch of each item in their pan so you can take out one at a time to taste. Also, You can keep the remaining ones in the fridge and reheat as needed. They keep well.

 

This year I must remember to take note of the best baking times for the apples, the acorn squash, and the yams!!

 

Asher, at the 5th Street Deli, makes marvelous Moroccan Baked Salmon. I think I will order a platter of that too. It's always delicious!

  

100_9114 - Version 4

One of the biggest and best Veterans Day parades this area has ever seen. More than 100 units with multiple components signed up to march or perform during this year's annual parade, hosted by the Hampton Roads Council of Veterans Organizations (HRCVO). The parade started at 9 a.m. at 16th Street and Atlantic Avenue, and ended at the Tidewater Veterans Memorial at 19th Street, across from the Virginia Beach Convention Center.

This year's Grand Marshal is CPL Johnny Johnson, USMC (Ret.) and MR1 William T. Jones, Jr., USN (Ret.) is this year's Co-Marshal. The parade will include, among others: Marching bands from the U. S. Army Training & Doctrine Command at Fort Eustis, Bayside, Green Run, Kellam, Landstown, Ocean Lakes, Salem and Tallwood High Schools, Honor Guards and/or Motorcycle and Mounted Units from Chesapeake, Portsmouth and Virginia Beach Police Departments and the Virginia Beach Sheriff's Office.

This year's parade is co-sponsored by the La Societe des Quarante Hommes et Huit Chevaux (40 & 8) Voiture Locale 86). It will include military units from the Army, Marine Corps, Navy, and Air Force that represent military installations across the region. Veterans from World War II, Korea, Vietnam, Desert Storm, Desert Shield, Operations Iraqi Freedom and Enduring Freedom will participate, as well as several Tidewater municipal and veterans support organizations, including Naval Junior ROTC Units and Boy Scout and Girl Scout Troops.

The Veterans Day Parade is sanctioned by the Department of Veterans Affairs National Veterans Day Committee and the Mayors of Chesapeake, Norfolk, Portsmouth, Suffolk and Virginia Beach who signed the Veterans Day Proclamation resolving that "citizens, businesses and organizations demonstrate due appreciation, admiration and respect for all veterans who have served our great nation."

Immediately following the parade, a formal ceremony was held at the Tidewater Veterans Memorial. This service included military and civilian honors to the Veterans. Afterwards, there was a luncheon at the DoubleTree Hotel.

 

Photography - Craig McClure

17076

 

© 2016

ALL Rights reserved by City of Virginia Beach.

Contact photo[at]vbgov.com for permission to use. Commercial use not allowed.

A heavy metal component, part of signal assembly lies unattended on the NG platform of Pachora Junction. This part was manufactured in 1894 in Worcester, England by a company named "McKenzie and Holland".

 

CR, Maharashtra.

Water power plant / Wasserkraftwerk Dahlhausen, Radevormwald

 

Sony STR V6

Components of the descent module of the ExoMars 2020 mission.

 

The rear jacket, technological front shield, solar panels, the remaining ground support equipment, as well as other material to complete the assembly of the descent module and test program, arrived at Thales Alenia Space, Turin, Italy, from NPO Lavochkin JSC (part of the Roscosmos State Corporation) this week.

 

Credits: Roscosmos

The system includes two alternate plywood components with very sharp spikes instead of the rubberized gasketing material. This is very similar to the spikes that are used on the Aigner X-Guide component.

Size comparison. The middle tube is an 807, and the right one a 12AT7. The splash of blue in the middle of the 803 tube is the reflection of a book on my desk.

The last colors of the day can be seen in the sky before dusk. Pu'uhonua O Honaunau.

OLYMPUS DIGITAL CAMERA

PictionID:44808664 - Title:Atlas Payload Component - Catalog:14_014202 - Filename:14_014202.TIF - - - Image from the Convair/General Dynamics Astronautics Atlas Negative Collection. The processing, cataloging and digitization of these images has been made possible by a generous National Historical Publications and Records grant from the National Archives and Records Administration---Please Tag these images so that the information can be permanently stored with the digital file.---Repository: San Diego Air and Space Museum

Modular car components; Independent Front and Rear Suspension and Automatic Gearbox

Guelph, Canada

This is the "pusher" half the the RUWI component system. It is a plywood panel approximately 1-inch thick with a handle and rubberized gasketing applied to the front edge, and an adjustable mechanism for setting the angle of the panel and securing it to the sliding table. Unlike a Fritz & Franz design, this component pivots which I consider a disadvantage.