View allAll Photos Tagged Rehydrate
Active dry yeast is the form of yeast most commonly availablein the United States. Under most conditions, active dry yeast must first be proofed or rehydrated. It can be stored at room temperature for a year, or frozen for more than a decade, which means that it has better keeping qualities than other forms, but it is generally considered more sensitive than other forms to thermal shock when actually used in recipes.
Taylor stopping to rehydrate.
From an October 2011 photoshoot with two wonderful local models, Amanda K-Wa and Taylor-Lucas, about running and fitness.
FOV: 2.75" wide.
Uranyl nitrate and sodium chloride from a previous experiment was dissolved in water. Approx. 6mL of this solution was added to ~5mL of dry sodium metasilicate along with water in a small watch glass. This was rehydrated every few days for about two weeks as the sodium silicate would crystallize and then dissolve again. At the end of the two weeks it was dried under a small electric light bulb resulting in a clear glassy substance with a tinge of green color. On the surface formed large crystalline layer. Before the substance dried it was not very fluorescent. After drying and crystallizing, it became very fluorescent yellow-green under all UV wavelengths.
Because of the crystalline nature of the substance, I don't think I succeeded in creating hyalite opal which is amorphous and not crystalline.
Contains:
Pseudo "Hyalite" (FL Yellow-green >BL/UVabc)
Shown under UVa light.
Key:
WL = White light (halogen + LED)
FL = Fluoresces
PHOS = Phosphorescent
Blue = 450nm,
UVa = 368nm (LW), UVb = 311nm (MW), UVc = 254nm (SW)
'>' = "stimulated by:", '!' = "bright", '~' = "dim"
"Hyalite Opal"
19Nov2015
Much appreciation to Gordon Czop for the uranyl nitrate.
Series best viewed in Light Box mode using Right and Left arrows to navigate.
Photostream best viewed in Lightbox mode (in the dark).
18 Watt Triple Output UV lamp from Polman Minerals - Way Too Cool UV lamps
This is a bright field longitudinal section through the Liverwort Conocephalum sp. showing how the rhizoids join the thallus on the ventral side. The rhizoids anchor the liverwort to the ground and conduct water by capillary action between cells to the thallus. The rhizoids are single cellular, so, in this image, they have been sectioned on many planes thus the multicellular appearance is an artifact of sectioning. The rhizoids were coated with a mucilaginous material which complicated keeping them straight through all the processing.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 2 Paraplast baths prior to embedding in Paraplast. Sectioned 11 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated 99, 95 % IPA,10 min. each. Stained with Flemming's Safranin, Crystal Violet, orange G. as follows. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec 99 % IPA. Rinse off IPA with Eugenol, wick off. Pour Eugenol over slide. Cleared 2X xylene 2.5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of , using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
Since tomorrow, 17 March, is St. Patrick’s Day, Jersey Shore decided to make some “fruit jerky.”
“What better way to celebrate St. Patrick than with dried tomatoes and some other fruits?” said Aggie Ring. “And!!! I pity the poor fool who doesn’t know that a tomato is a fruit.”
“But…” I said. “We’ve never done anything like this before. What if we rip a hole in the fabric of the space-time continuum and destroy the galaxy?”
“Look. If it doesn’t come out well, we can just rehydrate them in some vodka.” said Aggie Ring.
“Oh, Tito’s!” I pleaded.
We went to the grocers. Aggie Ring wanted some really fleshy heirloom tomatoes but they didn’t have any. Aggie Ring made a command decision to go with Roma tomatoes. They’re fairly fleshy. You can’t make dehydrated tomatoes out of salad tomatoes according to the documentation we’ve found. They are great on salads, but not for drying out and maintaining flavor.
A couple of pineapples were picked out that seemed very fresh. In a moment of Aggie Ring lunacy, he picked out some honeydew melon. After letting out his trademark “Evil Aggie Ring™” laugh, Aggie Ring said, “I’ve always been a fool for a good honeydew melon.”
It turned out to be easier to prepare the fruits than any of the beef, pork, or poultry we’ve made jerky from in the past. Wash, peal, slice and throw into the “big ass” dehydrator. No need to marinade.
Aggie Ring cut of the tops of the Roma tomatoes where they had connected to the stem and sliced them vertically down the middle. This way, they form a “pool” or perhaps “jacuzzi” is a better word for the mass of the tomato fruit to form in while the moisture is being pulled out of them. You don’t want the “good stuff” to drip through all of the trays.
The pineapple and honeydew were cut into small pieces and also placed on trays in the dehydrator.
“Well,” said Aggie Ring. “My work here is done. See you guys in about 10 hours.”
I hope this all works out. If not, I’ll have to bring in Texas Aggie Ring’s Austin, Texas buddy “Tito” to see what can be done to get some life back into the fruits.
#AggieRing
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.
ETYMOLOGY
The term gado or the verb menggado means to consume something without rice. Gado-gado in Indonesian literally means "mix-mix" since it is made of rich mixture of vegetables such as potatoes, longbeans, bean sprouts, spinach, chayote, bitter gourd, corn and cabbage, with tofu, tempeh and hard-boiled eggs, all mixed in peanut sauce dressing, sometimes also topped with krupuk and sprinkles of fried shallots. Gado-gado is different from lotek atah or karedok which uses raw vegetables. Another similar dish is the Javanese pecel.
REGION
Gado-gado is widely sold in almost every part of Indonesia, with each area having its own modifications. It is thought to have originally been a Sundanese dish, as it is most prevalent in Western parts of Java (which includes Jakarta, Banten, and West Java provinces). The Javanese have their own slightly similar version of a vegetables-in-peanut-sauce dish called pecel which is more prevalent in Central and East Java. Gado-gado is widely available from hawkers' carts, stalls (warung) and restaurants and hotels in Indonesia; it is also served in Indonesian-style restaurants worldwide. Though it is customarily called a salad, the peanut sauce is a larger component of gado-gado than is usual for the dressings in Western-style salads; the vegetables should be well coated with it.
Some eating establishments use different mixtures of peanut sauce, such as adding cashew nuts for taste. In Jakarta, some eating establishment boast gado-gado as their signature dish, some of which have been in business for decades and have developed faithful clientele. Gado-Gado Boplo restaurant chain for example has been around since 1970, while Gado-Gado Bonbin in Cikini has been around since 1960.
The key to a delicious gado-gado is the sauce made of fried crushed savory peanuts, sweet palm sugar, garlic, chilies, salt, tamarind and a squeeze of lime. Formerly, gado-gado sauce was generally made to order, sometimes in front of the customers to suit their personal preference for the degree of spiciness, which corresponds to the amount of chili pepper included. However, particularly in the West, gado-gado sauce is often prepared ahead of time and in bulk. Gado-gado sauce is also available in dried form, which simply needs to be rehydrated by adding hot water.
Gado-gado sauce is not to be confused with satay sauce, which is also a peanut sauce.
INGREDIENTS
PEANUT SAUCE DRESSING
Most of flavours in gado-gado are acquired from the mixture of its bumbu kacang or peanut salad dressing. Gado-gado perfectly combines a slightly sweet, spicy and savory tastes. The common primary ingredients of the peanut sauce are as follows:
- ground fried peanuts (kidney beans may be substituted for a richer taste)
- coconut sugar/palm sugar (substitute brown sugar if unavailable)
- chillies (according to preference and desired degree of spiciness)
- terasi (dried shrimp paste)
- salt
- tamarind juice
- lime juice
- water to dilute
The traditional method of making gado-gado is to use the cobek (pestle) and ulekan or flat rounded stone. The dry ingredients are ground first, then the tamarind liquids is added to achieve the desired consistency.
VEGETABLES
The composition of the vegetable salad varies greatly, but usually comprises a mixture of some of the following:
- blanched - shredded, chopped, or sliced green vegetables such as cabbage, kangkung, spinach, bean sprouts, boiled young jack fruit, chayote, string bean, green bean, bitter melon, and corn.
- sliced - boiled potatoes
- uncooked - sliced cucumber
- peeled and sliced boiled eggs
- sliced - fried tofu and tempeh
Outside Indonesia, it is usual to improvise with whatever vegetables are available. All the ingredients are blanched or lightly boiled, including vegetables, potatoes and bean sprouts, except for the tempeh and tofu, which is fried, and cucumber which is sliced and served fresh. The blanched vegetables and other ingredients are mixed well with the peanut sauce.
GARNISHES AND RICE
In Indonesia gado-gado is commonly served mixed with chopped lontong or ketupat (glutinous rice cake), or with steamed rice served separately. It is nearly always served with krupuk (crackers), e.g. tapioca crackers or emping, Indonesian style fried crackers, which are made from melinjo. A common garnish is bawang goreng a finely-chopped fried shallot sprinkles.
WIKIPEDIA
Underneath the white paper seal, somebody carefully opened the red paper packaging and peaked inside. The yellow seal underneath ("original fabrik verschluss" = original factory lock or fastener) is also carefully cut. None of the cigarettes are missing and the packaging is fully intact. This could have occurred any time over the past 79 years, so I am not too worried. I am very tempted to rehydrate the cigarettes using a slice of apple in a plastic bag and smoke some, but I will resist the temptation (for now).
"20 Schwarze Cigaretten" = 20 Black Cigarettes
Stasbourg (Germ; Strassburg) is actually just across the border in France, so I am assuming a German occupied plant produced these cigarettes. Very interesting, and would have been considered high grade cigarettes.
A google search revealed that "JOB" was an established company in France producing tobacco and tobacco paper products:
"JOB is a brand of cigarette paper and a cigarette brand founded in 1849 by Jean Bardou and the Journet family, then taken over by his son Pierre Bardou. Today it is a brand of Republic Technologies, which is part of Republic Tobacco, an international group based in Chicago, USA."
I have yet to come across wild Morel Mushrooms along any of the forest trails I have frequented over the years. Typically found in the spring and difficult to cultivate commercially, they are likely harvested by mushroom connoisseurs and entrepreneurs before I can lay my eyes on the hollow mushroom, for it is revered by gourmet chefs and food enthusiasts alike, thanks to its distinctive honeycomb-like appearance and rich earthy aroma, the latter I can attest to. So, I would take anyone’s offer to joint in their Morel mushroom hunt in south-eastern Ontario in order to take images of the very sought after fungus fruitbody in its natural habitat. To temper my disappointment, I bought a few dried wild Morels from a local store, rehydrated them and “transplanted” one in a habitat akin to where it might be found in nature, just to practice its lighting and stacking of macro images and thereafter photographing its distinctive external and internal structures in the controlled conditions of in-studio environment. As seen in a couple of images, the Morel attracted Daddy Longlegs as well as a number of unshown flies and ants during the shoot in the field.
Here, I've sacrificed one of the Toyota Prius battery modules for dissection. I wanted to see how the internal plates were shaped/formed, and see how the module failed, most likely from the bulging issue.
As the module developed more and more gas, the sides bulged, and the internal plates started separating from each other, increasing the internal resistance. This of course is speculation on my part.
Learn, Why we can't have large NiMh batteries for Electric Vehicles or anything else for that matter:
Search - "Patent encumbrance of large automotive NiMH batteries"
Send the link to your state's represenatives. Voice how this technology needs to be released for continued development. My worry is something like this might happen with the new Lithium Battery technology.
The above link, is why I don't suggest doing business with GM, Texaco, or Chevron, as they all had a hand in suppressing the development of EV's.
Rehydrating faith at the Badshahi mosque in Lahore, Pakistan.
As of today, the Pakistani government has recorded 1.9 million refugees leaving the Swat region, escaping the tyranny of the Taleban who are the opposite of their namesake. The word Taleban means 'student of knowledge'. Their actions in the past as well as actions today demonstrate how they have corrupted a once beautiful title with their continued abuse of faith as a means to achieve political aspirations. Thus to me, their faith has dried up and they need to renew it, rehydrate it. They could start with learning something about the sanctity of life!
The Badshahi Mosque, or the 'Emperor's Mosque', is the second largest mosque in Pakistan and South Asia and the fifth largest mosque in the world. It can accommodate 10,000 worshipers in its main prayer hall and 100,000 in its courtyard.
I collected a petiole gall from a yet to be identified bush along the dowagiac River. Its internal structure consisted of several chambers such as shown here, each with what would appear to be a single un identified insect larva. The Gall was C-shaped and open to the center and each cavity was close to/connected to this open centre. In this case, the cutting plane does not reveal this, however, the opening was to the lower left. The cells approaching the cavity became progressively smaller and more dense, having a structure similar to the epithelial cells on the exterior of the gall. On a upward diagonal from lower left to upper right, the cells making up the gall take on the character of leaf mesophyll. A leaf from this plant has been embedded but not yet sectioned for comparison.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene:paraplast 3:1, 1:1, 1:3 1 hour each. Infiltrated in xylene saturated with Paraplast for 10 days, followed by 2 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 10 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xylene 5 min each. Mounted with DEPEX.
Photographed on a Nikon MS inverted microscope using an original magnification of 40X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
This is a bright field transverse section through the stem at the base of a leaf (dorsal side down) of Asarum canadense, or wild ginger showing the vascular structures. This is a bright field view of the polarized light image in: www.flickr.com/photos/14643312@N02/17547325725. Time in Safranin-O was increased from 2 to 24 hr. This made differentiation of the regressive dye much easier to control. Safranin-O stains nucle and lignin red and Fast Green stains cytoplasm green. Specimen collected along the Dowagiac River, 25 May 2015.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in bright field on a Spencer 42 petrographic microscope at original magnification using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
- Ingredients -
1 package of carrot cake mix
2 eggs
3/4 cup of shortening
- Instructions -
1. Preheat oven to 350 degrees.
2. Oil cookie sheets.
3. Blend all ingredients together in a medium bowl until completely combined.
4. Roll soft dough in small balls (smaller than you anticipate) on a cookie sheet, don't press down.
5. Bake 350 degrees for 8 minutes. Be sure to spin the sheets around partway through. Do not over cook!
6. Let cool on cookie sheets for a few minutes before transferring to a plate to cool completely.
** Note: If you're using a 'decadent' cake mix that has you rehydrate the carrots/raisins, be sure to press out as much water as possible before adding to the ingredients. You also might have to add some extra flour to get the right just-barely-roll-able consistency.
- Frosting -
8 ounces cream cheese (1 package, softened)
4 Tbsp of butter (softened)
2 tsp vanilla
2.5 cups powdered sugar
7. Mix frosting ingredients with beaters until smooth.
8. When cookies are cool, frost the backs and press together making a cookie sandwich.
9. EAT MOAR COOKIES.
Experiment: This specimen has previously been photographed and uploaded to our account. www.flickr.com/photos/usgsbiml/14589580124/ and www.flickr.com/photos/usgsbiml/14404813170/
The difference is that I have cleaned the specimen by rehydrating it overnight floating on foam in a tupper ware container of water and then vigorously washing it in hot soapy water by dunking the specimen on the pin into another plastic container and shaking. The specimen was rinsed under the faucet, blotted on a paper towel and then dipped into Acetone to replace much of the water. At that point it was subjected to compressed air which quickly dried the hair. There is a slight bit of matting compared to the original, but you will notice the eyes are nicely saturated and dark now and the pollen and dust on the specimen is largely gone. Will be doing this with more specimens in the future. The comparisons are even more dramatic when you consider how much time I spent on the first pictures to photoshop out a lot of the major dust.
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All photographs are public domain, feel free to download and use as you wish.
Photography Information: Canon Mark II 5D, Zerene Stacker, Stackshot Sled, 65mm Canon MP-E 1-5X macro lens, Twin Macro Flash in Styrofoam Cooler, F5.0, ISO 100, Shutter Speed 200
The murmuring of bees has ceased;
But murmuring of some
Posterior, prophetic,
Has simultaneous come,--
The lower metres of the year,
When nature's laugh is done,--
The Revelations of the book
Whose Genesis is June.
-Emily Dickinson
Want some Useful Links to the Techniques We Use? Well now here you go Citizen:
Basic USGSBIML set up:
www.youtube.com/watch?v=S-_yvIsucOY
USGSBIML Photoshopping Technique: Note that we now have added using the burn tool at 50% opacity set to shadows to clean up the halos that bleed into the black background from "hot" color sections of the picture.
www.youtube.com/watch?v=Bdmx_8zqvN4
PDF of Basic USGSBIML Photography Set Up:
ftp://ftpext.usgs.gov/pub/er/md/laurel/Droege/How%20to%20Take%20MacroPhotographs%20of%20Insects%20BIML%20Lab2.pdf
Google Hangout Demonstration of Techniques:
plus.google.com/events/c5569losvskrv2nu606ltof8odo
or
www.youtube.com/watch?v=4c15neFttoU
Excellent Technical Form on Stacking:
Contact information:
Sam Droege
sdroege@usgs.gov
301 497 5840
Longitudinal cross section of the gynoecium from a May Apple ( Podophyllum sp.) showing a single ovule and a developing embryo. The Safranin-O in the Flemmings triple stain has stained nuclei red. The orange G has stained cell walls with much greater differentiation than obtained from Hematoxylin-Erythrosin-B. The gynoecium as collected is at www.flickr.com/photos/14643312@N02/18069047169. Specimen from the edge of the Dowagiac River (5/15).
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 2 Paraplast baths prior to embedding in Paraplast. Sectioned 11 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated 99, 95 % IPA,10 min. each. Stained with Flemming's Safranin, Crystal Violet, orange G. as follows. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec 99 % IPA. Rinse off IPA with Eugenol, wick off. Pour Eugenol over slide. Cleared 2X xylene 2.5 min each. Mounted with DEPEX.
Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.
I'd like to dedicate this shot to Tim's Mum (although she won't see it on Flickr) in the hope it brings her luck - she loves owls, and you should see all the ornaments, soft toys, pictures etc she has around the house!
Tim's Dad is ill and in hospital, and I'm not sure Flickr is the right place to discuss all this, but it does bring me comfort to share things going on in my life here - quite therapeutic.
Tim's Dad is a complicated case. He was disabled at the age of 19, when his bike got caught in tramlines and he broke his hip. Ever since that he hasn't been able to bend at the hip and walked with a limp. Since I've known Tim he had to use a stick to help him walk, then two sticks, then crutches, and in the last few years he hasn't left the house, as he developed high blood pressure, bad leg ulcers, gout, had medicaiton which brought on diabetes - added to all that he is very deaf! A while ago he was given a wheel chair, but he rarely used it, as being such an awkward shape it was hard to make him comfortable in it, which made him very heavy to push. But he's always kept his sense of humour.
At the beginning of the week he was sick and couldn't even keep water down, which has resulted in him being taken to hospital - not an easy task for the ambulance men getting him down the stairs! He is being rehydrated and has antibiotics being pumped in, as he may have fluid on the lungs/an infection. Tim will be taking his Mum up today, so fingers crossed for good news. Tim's Dad is very brave to agree to going in - he has always believed that if he goes in hospital he won't be coming out again, so it's a relief that he is in the right place.
Thanks for your friendship, Flickr friends! xXx
Insert sterile water into dehydrated antibiotic tube.
This is a photographic series to demonstrate home care and administration of an IV antibiotic through a PICC line. All images are model and property released. Commercial references removed upon request.
These images are submitted as stock photography and not intended to replace the guidance of a healthcare provider.
© 2011 A L Christensen
A mobile shelter to allow the crews to rehydrate and get a couple on minutes of rest on the scene. It is heated in the winter and has air conditioning for the summer months. The crews can drop their gear and get checked by EMS personnel to besure they are OK to go back to the fire ground.
The Crispy oyster & bacon pad thai at Talde features think chunks of Benton’s Bacon, fried oysters, and Frank's Hot Sauce. The noodles aren't blanced before used, but only soaked before they are stir-fried, so they can rehydrate in the sauce.
Talde, located at 369 Seventh Avenue, was opened in January 2012 by Dale Talde, former sous chef at Buddakan and two-time Top Chef contestant, and John Bush & Daid Massoni, the co-owners of Thistle Hill Tavern.
Previously, I had cut into a failed NiMh module from a Toyota Prius's main traction pack.
Now I've removed the top of the module, exposing the other 5 cells. Rehydrated each cell with boiling hot deionized water. Hoping to see the cells come back to life.
If this works here, we'll commence to rehydrating the assembled traction pack in the Toyota Prius, by drilling a hole above each cell, and injecting hot boiling deionized water, then sealing the holes. Cutting the top off of this module shows the areas one can drill easily.
Many thanks to learning of this concept via: www.priuschat.com
This is a transverse section through the leaf near the stem on Asarum canadense, or wild ginger. The section shows a rather mixed up view of the xylem. The spiral making up the spiral wall of the xylem has been partially uncoiled. Specimen collected along the Dowagiac River, 25 May 2015.
The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (2 hours in Safranin-O, 7-15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.
Photographed in bright field on a Nikon MS inverted microscope at 400X original magnification using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.
Kingfisher feeding on trout (rescued awaiting release) | Helen Duvall
This young Kingfisher was found by a farmer who realised that he was not very sprightly and took him to the Kingsteignton Vetenary Practice, they gave him immediate care to rehydrate him and then passed him onto Irene Ryder who runs the Angel Baggage Wildlife Hospital which specialises in the rehabilitation of wounded, injured or sick birds, hedgehogs and other wildlife. Irene assessed that he was young and had not been feeding properly. She fed and monitored him for three days until he made a full recovery and was released on the River Teign. As Irene released he flew up into the trees and perched for a minute or so as he looked back at her, almost as if to say thank you, and then he flew off. I was an amazing for me to be able to photograph this bird at such close range, he was amazingly comfortable with the camera, he fed and eventually fell asleep. How rare to see a Kingfisher asleep? Something I willl never forget and the photograph is here in this sequence.
Steve and I celebrated our 14th anniversary on August 16, and he took the day off from work to make us a fancy dinner. This was our dessert based on the "Cherry - Crumble with Pistachio" recipe from the Eleven Madison Park Cookbook. Our version had pistachio sponge cake, cherry sorbet, pistachio paste, pistachio crumble, glazed cherries, rehydrated cherries, candied pistachios, and pistachio paste powder.
I had lusted after this dish for years, but cherry season was always over long before our anniversary. Thanks to Washington's chilly spring, we actually got one last container of cherries in our CSA box the previous week. And Steve had mixed up some cherry sorbet in preparation for a visit from his parents, so we were already part of the way there. He made several components from the recipe, but he didn't make the pistachio ice cream or the cherry granola and crumble. It probably could have used one more cherry component, but it turned out great. I happily ate the leftovers multiple times the following week, and I just had him add a few dots of the cherry purée that was leftover from our first course.
Amanda stopping to rehydrate.
From an October 2011 photoshoot with two wonderful local models, Amanda K-Wa and Taylor-Lucas, about running and fitness.
Namibia.
Swakopmund.
Mondesa township.
Video of the township with locals singing and dancing
The township tour offers a chance to experience the cultures of Mondesa, a large township in the heart of Swakopmund.
Gonimbrasia belina is a species of moth found in much of Southern Africa, whose large edible caterpillar, the mopani or mopane worm, is an important source of protein for millions of indigenous Southern Africans.
en.wikipedia.org/wiki/Gonimbrasia_belina
Bright and colourful mopane worms are collected after the summer rains, dried and distributed around the country where they are sold at local markets. They are first cooked with water and salt to rehydrate them, and often fried with tomatoes and onions to create a hearty and healthy dish. The taste has been likened to that of chicken and dried fish.
travelnewsnamibia.com/news/oshiwambo-cuisine-mopane-mille...
To me it tasted more like cooked rubber ;)
Bottles of Gatorade sports energy isotonic drink contains electrolytes and carbohydrates to rehydrate lost fluids and refuel muscles. White background. Flavours are: Fierce Grape, Orange Ice, Lemon-Lime, Blue Bolt, Tropical, Lime Storm. Editorial use only.
Some mosses can pretty much dry right out during droughts or dry patches. Give them a bit of water, and they become lush, bright green and get going again. This video would be close to real time. It was a demo I showed a class with, and the microscope was a computer plug in (QX5). These are pretty cheap (under $300) and are excellent fun for a kid (and adult friendly) microscope (Jeez..I sound like an ad...it's not...I just like these microscopes). It is much better to be able to take photos and movies of the things you are viewing. This has been down-sized to put on Flickr.
jsc2024e040737 -- NASA food scientists rehydrate a food pouch during a test of the Mini Potable Water Dispenser at Johnson Space Center on June 6, 2024. Photo Credit: NASA/David DeHoyos
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
I liked this soup a lot with the combo of button mushrooms and oyster mushrooms. I think it would be better to have a splash of balsamic or a bit of balsamic syrup.
Mushroom and Barley Soup
6 to 8 servings
There's absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor.
Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef.
4 tablespoons butter
1 large onion, peeled and diced small
2 medium carrots, peeled and diced small
1 medium parsnip, peeled and diced small
1 1/2 teaspoons kosher salt, or to taste
1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
2 quarts (8 cups) beef stock (or vegetable stock), plus additional
1/2 cup pearled barley
1/4 cup dry sherry (optional)
Chopped flat-leaf parsley for garnish
In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.
Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.)
To serve, garnish with parsley.
Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber
Some of us went to tackle the task of building an OR suite from the ground up (except for the walls, they were already there) - recovery area, clinical office, supply room, sterile processing, cleaning and sink area, OR with tables, vaporizor manifolds, airway/IV/surgical supplies, suction, waste gas scavenge and record keeping. Interplast does a great job of imploding all these items into the boxes we bring, and we must rehydrate them all to life.
Patients come from all over to be seen and hopefully selected for surgery. Some do not have a problem that is surgical (one girl had not spoken in her life), others cannot be safely done with the equipment we have and the time to do it in (extensive burn grafting), and yet more are not things we can deal with at all (club feet).
Patients are first seen by the surgeons: the senior staff, second attending, and the Interplast Webster Fellow. Consideration is given first as to whether the case ought to be done at all (technically), and if so, a plan is devised. We also have along a nursing professor who is teaching local nurses and is in charge of dressing changes and would care, and a hand therapist extraordinaire who treats some post-operative patients and takes others for hand therapy only. One of our translators is a very organized engineer, and keeps all our needs and details running smoothly. Everyone has his/her own niche and essential roles.
Those who are chosen to be scheduled are then funneled to the next room where they are seen by two nurses for hemoglobin, weight, height, vital signs, and photographs for identification on the day of surgery, and then to the pediatrician and anesthesiologist for the final screen and clearance.
Space Food
Food for spaceflight must be nutritious, Lightweight, and easily stored. As astronauts and cosmonauts spend increasing amounts of time in space, the food must also be appealing to encourage proper nutrition. Spacefarers must be able to consume the food with minimal risk of scattering crumbs and drops of liquid, which could damage delicate electronic equipment.
The first space food was often partially dehydrated or condensed, so an astronaut could consume it directly from a tube or can in bite-sized portions. During the Gemini and Apollo programs, NASA created rehydratable food sealed in plastic containers. Astronauts used a water dispenser to rehydrate the food before eating. Today, space food is packaged and treated for long shelf life. It is similar to food used by campers and mountain climbers.
1. Borscht
U.S.S.R.
Russian beets and cabbage soup
2. Coffee with Milk
U.S.S.R.
3. Chicken and Gravy
Skylab
4. Candy-Coated Chocolates
Space Shuttle, STS-27
5. Sugared Cornflakes
Apollo 11
6. Honeycake
U.S.S.R.
7. Russian Black Bread
U.S.S.R.
8. White Bread
U.S.S.R.
9. Rye Bread
U.S.S.R.
10. Chocolate
U.S.S.R.
11. Green Cabbage Soup
U.S.S.R.
12. Cottage Cheese
U.S.S.R.
13. Powdered Coffee with Cream and Sugar
Apollo 11
14. Granola with blueberries
Space Shuttle, STS-27
15. Scrambled Eggs
Space Shuttle, STS-27
16. Sausage Patties
Apollo 11
17. Chocolate Pudding
Space Shuttle, STS-27
18. Trail Mix
Space Shuttle, STS-27
19. Pecan Cookies
Space Shuttle, STS-1
Water Dispenser
Apollo
This water dispenser was used in training for Apollo missions. Made of stainless steel, it dispensed measured amounts of hot or cold water into food containers to rehydrate the food.
Such a tedious process to cook this stuff!
This fish maw was quite thick, about 7mm when dehydrated.
1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.
2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.
3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.
Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.
The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.
NOOSA/QLD (11th March, 2012): THE Noosa Festival Of Surfing sponsored by Global Surf Industries has launched into a flying start for its 21st year, with a slight though highly contestable swell rolling into the natural amphitheatre of Noosa’s First Point.
“It looks like we’ll be at First Point for the next few days with the swell increasing,” speculated contest director, Phil Jarratt, with the hope of week-long contestable conditions at the world-renowned break.
Aquatic activities began bright and early to gain the most of the lower tide with the Family Challenge. The family teams of fathers, sons, daughters and siblings enjoyed the usually crowded break with only four competitors vying for waves.
1965 US champion and star of the legendary movie ‘Morning Of The Earth’ Rusty Miller made a big impact with daughter Taylor (Byron Bay) to convincingly claim their heat and local representation was strong, with Noosa’s Robert and Lindon Whitfield making a strong impression.
“It’s fantastic paddling out with my daughter,” said Miller. “She’s not that much into competition surfing, but I was watching her surfing as she free-surfs, so I was really proud of her to grit her teeth and get into this competitive aspect of surfing. It was a really good vibe out there.”
The Classic Malibu International Teams Challenge entered the water on high tide, which, despite forecasts, managed to develop an increased swell. The Teams Challenge pitted 12 squads from around the globe against each other in a tag-team event, drawing the very best skills from the representatives.
A test of mettle and stamina followed, with the five-kilometre Women’s Sunshine Coast Airport SUP race. Five one-kilometre laps of the Laguna Bay course, interspersed with beach runs not only challenged the ladies’ SUP skills but also their fitness.
But the action and events were not only reserved for competition, or humans. The VetShopAustralia.com.au Surfing Dog Spectacular injected a distinctly canine flavour to the proceedings, the familiar sight of Chris De Aboitz and his hound performing for the crowds, Chris offering tips and training on those wishing to enter the waves with man’s best friend.
A feast of the famed filled the first day of the annual event, world champions and celebrities of surfing presenting a Celebrity Exhibition sponsored by Summer&Salt. Wayne ‘Rabbit’ Bartholomew, four times World Champion, Mark Richards, Wayne Deane and former longboard champs, Jen Smith and Taylor Jenson demonstrating the abilities that have propelled them to international stardom.
The afternoon’s events climaxed in the traditional ho’okupu ceremony, with the mixing of waters by legendary Hawaiian surfer, Larry Bertlemann, followed by a paddle-out in a blessing of the festival and the hopes of good conditions and good fortune prevailing for its duration.
“I always love the paddle-out because I’m just a very sentimental person and love the spirit behind the ho’okupu ceremony,” confessed Jarratt. “But I’m also looking forward to some great surfing in the logger event. It’s the first time we’ve had a logger here and we have some of the best exponents of that traditional style of surfing from across the globe right here in Noosa.”
The activities didn’t cease away from the beach or after sundown, and a host of post-surf entertainment will be filling the bars and venues of Noosa throughout the week, including live music, film screenings and a wealth of enjoyable events, open for everyone. Tim Gaze and Peter Howe will be launching their latest album of surf-inspired tunes, “Secret Spots: Songs For Surfers” right on the sand at First Point.
A slightly different format has been established at First Point, the beach bar opening nightly for drinks and a spectacular view of the lineup and the sunset-soaked Noosa hinterland. “Everybody seems to like the new set up,” says Jarratt. “We had a full house last night and there wasn’t even any entertainment on. It’s the best view in town, promising a huge crowd tonight when the entertainment commences With Peter Howe and Tim Gaze’s live music.”
Events continue throughout the week, both in and out of the water, with everyone welcome to get involved and plenty of exhibitors presenting the wares on the beach and the beach bar offering a fully licensed facility overlooking the rolling waves and exquisite sunsets of Laguna Bay from 4pm daily.
Visit www.noosafestivalofsurfing.com.au for further information and images of the daily events.
This is an image of the early stage of sporocyte development in a moss sporophyte. This is indicated by the angular shape and the observation that they have pulled away from the cell walls. (K.S. Renzaglia, K.D. McFarland, D.K. Smith, American J. Botany, [84] (10) 1337-1350 (1997).) Longitudinal cross section of a developing sporophyte capsule. A photo of the moss from which the sporophytes were obtained is at www.flickr.com/photos/14643312@N02/17164418555/. A complete sporophyte is in www.flickr.com/photos/14643312@N02/17173980525/. Stained with Flemming's Safranin, Gentian Violet, Orange Stain, substituting Crystal Violet for Gentian Violet. This specimen was sectioned at 7 micron.
The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, min 6 hours each. Cleared in IPA:Xylene at 3:1, 2:1, 1:3,1 hour each and pure xylene for 10 min. Infiltrated in xylene saturated with Paraplast for 5 days, followed by 3 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 7 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99, 95 % IPA,10 min. each. Stained 1% Safranin in 50% IPA 24 hr. Differentiated 50 % IPA, 10 min. Stained 1 % aq Crystal Violet 10 min. Dip 4X in water. Stain 1 % Orange B 1 min. Dip 4X 95 % IPA, agitate 5 sec 99 % IPA. Rinse off IPA with Eugenol, wick off. Pour Eugenol over slide. Cleared 2X xylene 2.5 min each. Mounted with DEPEX.
Bright field photomicrograph from a Nikon MS inverted microscope at 400X original magnification using a Leica MIKAS 1/3X adapter to a Sony NEX 5N.
We had bonded it was calmed by touching my nose, something mothers and pups do at birth.
Pup rescued in May 2001: I study Harbor Seals (since 1980, yikes). One day during pupping season this little one hauled out near me on my observation rock, a long way from where the rest of the seals were settled. I could tell from experience that it was not in good shape and desparate (its eyes sunken from dehydration and its body very skinny). I am part of a marine mammal rescue team and so have a permit to pick up abandoned pups.
When I walked over, he paniced and struggled into the water so I backed off. It has always been a dilemna for me whether to rescue a pup or not.... should I take it away from its birthplace, put it in a car, stress it out with all the human interaction it must then go through when it might not survive anyway?
So I was determined to leave it alone, but soon it dragged itself back on the ledge and my heart went out to it. A voice in my head said "com'on you've been studying seals for 20 years ... act like one." Lying down on the ground, I hunched my way over and it immediately came to me, pressing it's nose against mine... that is what mothers and pups do to bond...I was mom! (probably not a wise thing to do again since pups are carriers of all sorts of weird diseases)
It was a long walk, carrying him up from the shore to our house. When it got fidgety and nervous I would touch noses, we would poooof at each other and he would settle down again immediately. It was wonderful to feel his weight in my arms and watch his face while he stared wide eyed at the trees moving past.
Once I got him to the house a veterinarian friend came to rehydrate him, something he needed desparately, and got him ready for the trip to Marine Animal Lifeline where he joined other pups that were being rehabilitated in hopes of releasing them in the late summer.
We had bonded it was calmed by touching my nose, something mothers and pups do at birth.
We had a long drive to Portland where the rehab center was and a local veternarian came into her office specially to rehydrate him for the trip. This is her young son who became very fond of La (I named him for the L and a hidden A on his head).
It was hard to part with La at the center... he and I had connected in a way I didn't with Hancock (who had shown very little interest in me). La would seek nose to nose contact whenever he needed reassurance and would immediately calm down (I enjoyed it too even though there were all kinds of weird seal germs possibly lurking... human germs too).
When I left him off at the rehab center it was with a heavy heart. He was doing well when I checked in on him over the first week. Two weeks later he died. The center had suddenly been flooded by pups in trouble, La had no resistence to the new diseases because he had probably never nursed and hadn't had the benefit of colostrum. It still hurts ... in someways I felt I deserted him. But it is illegal for me to rehab pups, I can only rescue them.
This is a tiny image of La, at the rehab center. It is a little male Harbor seal pup I rescued in 2001. I uploaded it to finish his story. He survived and was even befriended by a second pup his age for a week or so. But didn't have the resistence to germs brought in by the surge of new pups and caught a virus. I think of this little guy often.
Credited to the people at Marine Animal Hotline in Maine. They have a wonderful newsletter of their current seal rescues. They could always use contributions.
Space Food
Food for spaceflight must be nutritious, Lightweight, and easily stored. As astronauts and cosmonauts spend increasing amounts of time in space, the food must also be appealing to encourage proper nutrition. Spacefarers must be able to consume the food with minimal risk of scattering crumbs and drops of liquid, which could damage delicate electronic equipment.
The first space food was often partially dehydrated or condensed, so an astronaut could consume it directly from a tube or can in bite-sized portions. During the Gemini and Apollo programs, NASA created rehydratable food sealed in plastic containers. Astronauts used a water dispenser to rehydrate the food before eating. Today, space food is packaged and treated for long shelf life. It is similar to food used by campers and mountain climbers.
1. Borscht
U.S.S.R.
Russian beets and cabbage soup
2. Coffee with Milk
U.S.S.R.
3. Chicken and Gravy
Skylab
4. Candy-Coated Chocolates
Space Shuttle, STS-27
5. Sugared Cornflakes
Apollo 11
6. Honeycake
U.S.S.R.
7. Russian Black Bread
U.S.S.R.
8. White Bread
U.S.S.R.
9. Rye Bread
U.S.S.R.
10. Chocolate
U.S.S.R.
11. Green Cabbage Soup
U.S.S.R.
12. Cottage Cheese
U.S.S.R.
13. Powdered Coffee with Cream and Sugar
Apollo 11
14. Granola with blueberries
Space Shuttle, STS-27
15. Scrambled Eggs
Space Shuttle, STS-27
16. Sausage Patties
Apollo 11
17. Chocolate Pudding
Space Shuttle, STS-27
18. Trail Mix
Space Shuttle, STS-27
19. Pecan Cookies
Space Shuttle, STS-1
Lady Bug Yellow Petal
Pursuing Ladybugs with a quality macro lens has it’s rewards. This 18 inch square image with a smooth green bokeh is a favorite summer pursuit. They are usually fast movers, difficult to catch sitting still enough to compose a frame. This one was an exception. It was sipping on the drops of “nectar” from the flowers petal.
The Ladybug didn’t eat the daisy. There were many grasshoppers around, obviously someone seconds before munched the petals. I wouldn’t want to accuse the grasshoppers without any proof ……(apparently outdated morality these days but I digress😟) Anyway, ladybug saw an opportunity to rehydrate and get some sugar. Nature is all about one creature making it either easy or hard on another. This little one is making good from damage. It will go on and eat aphids, scale insects and mites.
Red in nature is usually a warning. It’s a big flag that says they might not be a good choice to eat. Ladybugs blood (yellow) has a foul odor I understand from reading but I’ve never noticed it. I have ordered thousands of Ladybugs for my aquaponic greenhouse. Handled them by the hand full before but never crushed one let alone tasted lol.
I think they are little turtles having photographed them up close and personal for a while. When threatened they “turtle up” and release a little yellow blood from their legs (stinky as discussed above). The red / stinky strategy apparently works as they are abundant up here in the borderlands.
Location: Bliss Dinosaur Ranch, Wyoming/Montana borderlands (Wyotana)
Title: Lady Bug Yellow Petal