Volvo’s Safety Centre is still – after the grand opening in year 2000 – considered to be the world’s most advanced and flexible crash test facility for cars and trucks.
On May 6 2010 Volvo celebrated its 10th year anniversary!
Please take a look into the worlds most advanced crash test lab ever made.
But don’t forget to review the latest Volvo’s presentation with his automatic brake system that failed at start.
It appears that Toyota has problem again as the Japanese manufacturer is preparing to recall 11,500 Lexus vehicles worldwide for problems related to steering.
The recall includes 3,800 in the U.S., 4,500 in Japan and 7,000 vehicles overseas, according to Mieko Iwasaki, a Lexus spokeswoman. The recalling includes four models from Lexus: the LS 460, LS 460 L, LS 600h, and LS 600h L. It appears that in Japan the customers already reported the fact the their wheels are not returning to original positions fast enough after making turns. Spokesman admitted the fact that their problem is mechanical and software- related. For those who don’t know, Lexus already had some problems last month when Consumer Reports magazine labeled their GX 460 SUV as a ‘safety risk’ because the car could roll over in certain driving conditions.
[via autonews – sub. required]
Source: Car news, Car reviews, Spy shots
by Ed Bruske
Part 5 of Cafeteria Confidential: Berkeley,
in which Ed Bruske reports on his recent week-long, firsthand look at
how Berkeley, Calif., schools part ways from the typical school diet of
frozen, industrially processed convenience foods. Cross-posted from The Slow Cook.
After spending hours sorting chicken pieces during my first day on the job in the Berkeley school system’s central kitchen, I got a break.
“How would you like to serve the kids at lunch?” asked Joan Gallagher, the sous chef in charge of kitchen production. “It’s the most exciting part of the day. You’ll get to interact with the kids.”
I would soon learn that interactions with middle-schoolers over lunch food can test your nerves.
The not-so-magical fruit
My assignment was to scoop beans at one of two pizza stations in the “Dining Commons” at Martin Luther King, Jr. Middle School. About 1,000 kids attend the school. They descend on the Commons in three waves, beginning at 11:25 am. First they check in at one of two cashiers, where they punch a personalized, four-digit number on a small keypad that identifies them as either a free, reduced-price, or pay-in-full customer. They get a ticket they’re supposed to deposit in a plastic bucket when they pick up their food. And they grab a tray, a reusable plastic dinner plate, and silverware.
The author, in hair net, scooping pastaThere are four food stations in all. In middle school, kids get a choice of two entrees; elementary school kids get only one. The other choice on Mondays is a taco with beans and rice.
The pizza produced in the central kitchen is quite good. In addition to canned tomatoes, the marinara sauce for the red pizza is loaded with vegetables: 125 pounds of celery, carrot, onion and garlic to be precise, all cooked in a giant kettle. The sausage pizza is topped with homemade turkey sausage. And a third variety—my favorite—is slathered with pesto.
In the district’s elementary schools, the pizza is made on rectangular baking sheets using a whole-wheat crust from a local bakery, FullBloom. Middle schoolers get something quite different: a round pizza that’s also made with a whole-wheat crust, but from an institutional supplier, Sysco. The reason? “By the time they get to middle school, kids are already very brand- or package-conscious,” says Executive Chef Bonnie Christensen. “They want round pizza.”
They had their ideas about beans, too, even the gorgeous, plump cannellini beans in a Tuscan-style salad that I was serving with an ice-cream scoop to go with the pizza. Basically, they didn’t want the beans.
“No beans!” I heard as plate after plate was thrust in our direction, demanding a slice of pizza. “No beans!” “No beans!”
Government regulations require that a certain quantity of vegetables or fruits be offered with school meals, along with meat, or meat alternative, and grains. The emphasis is on the word “offered,” because the kids can take what they want, as long as they take three of the items provided. If they don’t, what they do take doesn’t qualify as a “meal” and won’t be credited for purposes of the federal subsidies the school receives to pay for the food.
So how hard should I push the beans, which count as a vegetable? There was also a big bowl of oranges and apples at our station. The kids could take one of those. Or they could serve themselves a salad at the salad bar a few yards away. In most schools, the kids fill their plates in the food line before they get to the cashier. The unusual arrangement in Berkeley’s “dining commons” is deliberately more open and less institutional, suggesting an actual dining experience rather than a cattle call. But it does inject a bit of uncertainty. How were we supposed to kow what the kids did after they left our station if all they had on their plate was a slice of pizza and no beans?
Next to me was one of the regular servers, Joyce, who was handing out the pizza. She urged me not to push the beans too hard. “We want to be friends with the older kids,” she whispered. When I described to Christensen the uncertainty I was experiencing—the sense I got from Joyce that maybe I shouldn’t antagonize the kids by making them take beans they didn’t want—the executive chef didn’t flinch. “I antagonize them,” she said jokingly.
By the end of the week, I had a pat answer for kids who said they didn’t want the beans: “The federal government says you must have beans,” I’d say after grabbing their plate and dropping a scoop of Tuscan bean salad on it. Quickly followed by: “You don’t have to eat them if you don’t want to.”
The kids looked at me like I’d landed from Mars. I could see how this would get old fast.
Berkeley schools’ homemade lo mein hides lots of vegetables … just not well enough.(Ed Bruske)In fact, a quick tour around the dining hall told me the kids weren’t eating many beans. Mostly they scraped the beans into a compost receptacle at the end of the meal. On Wednesday—pasta day in Berkeley schools—I would confront this issue again when I was asked to man a station serving two kinds of lo mein. One was made with diced chicken and a mix of diced carrots, peas, and corn. A second vegetarian option had tofu with roasted broccoli and cauliflower.
The “lo mein” was really spaghetti noodles tossed with the other ingredients and a light Asian sauce. The vegetables in the chicken version in particular just wanted to sink to the bottom of the pan and disappear under the noodles. Kids who opted for the chicken lo mein frequently added “no vegetables” to their request. I would give them vegetables anyway. That seemed to irritate them. I would get an icy stare. One girl in particular got angry. I guess I misheard her, because I thought she said she wanted the vegetables. I did my best to find some with my spring-loaded tongs and lift them onto her plate. Finally she stomped her foot and sneered, “I said, no vegetables!”
Yikes.
I was getting the impression that kids in Berkeley weren’t really much different from kids everywhere. In most cafeterias I’ve visited—I sit in on meals at my daughter’s school almost every day—kids generally reject vegetables.
In District of Columbia schools, as in most places, these are canned green beans, or steamed carrots, or broccoli steamed until it disintegrates. The serving trays dressed with these limp vegetable side dishes look like a clumsy attempt to comply with federal regulations, no more. The kids typically don’t touch the vegetables and just throw them in the trash. In fact, the drafters of “Healthy Schools” legislation in D.C. had planned to adopt newly proposed school meal standards from the Institute of Medicine that call for increased portions of vegetables. But local school officials begged them not to, saying there was no way the schools could prepare additional vegetables kids would actually eat. It would just be money down the drain.
Until five years ago, meals in Berkeley schools were served much the same way. Vegetables were canned or frozen. Fruit came in a can, in a bath of sugary syrup. But you won’t see vegetables served as “sides” in Berkeley these days. There are no steamed carrots.
“Kids don’t like carrots,” Gallagher says. And no steamed broccoli. “Steaming removes the nutrients from vegetables,” says Christensen. Instead, broccoli and other vegetables are more often roasted. Not only does roasting not leach out nutrients, it enhances the color and flavor of vegetables. “Roasting vegetables definitely is the way to go,” she says.
That may just sum up the difference between a kitchen run by professional chefs and the majority of school kitchens that cook out of freezers.
Berkeley schools are now equipped with salad bars from which kids can help themselves. The week I was there, the salad bar in the Dining Commons offered romaine lettuce, white beans, cottage cheese, chopped hard-boiled eggs, raw jicama slices, sliced radishes, pickled jalapeño slices, roasted potato wedges, sliced carrots, chickpeas, raw cauliflower and broccoli, hummus, corn, and and types of dressing.
According to “Lunch Matters,” a 2008 report published by the Chez Panisse Foundation, lunch participation among students who qualify for either free or reduced-price meals increased to more than 50 percent at one Berkeley middle school after a salad bar was installed. The school district employs special part-time workers to maintain the salad bars. During my week in the central kitchen, I did not see kids exactly attacking the salad bar. I asked Christensen if it was safe to say that kids just don’t like to eat vegetables. Why go to all the trouble to source and prepare fresh vegetables if children are just going to turn up their nose at them?
Christensen stood firm. “Are they eating white beans? No,” she says. “But they know what blood oranges are. It’s an incremental process, and I’ll take incremental progress.”
While it’s also true that middle school students do not tend to go to the salad bar, according to Christensen, they do in the elementary schools, where they get “a lot more encouragement and guidance.”
As far as eating other vegetables, “you can’t force feed them. All we can do is expose them and only give them good choices.” Kids might not eat the vegetables now, she says, “but if they feel what it’s like to be nourished, then later, when they’re on their own and spending their own money, they’ll make different choices. We’re trying to teach them what it’s like to eat healthy food. We’re not going to see results overnight.”
In fact, Berkeley schools can’t afford to spend money and labor on food that won’t be eaten. “The quality of the ingredients is so much better than it used to be, and they’re perishable, so they cost more,” Christensen explains. (Fresh vegetables are “regionally sourced” and organic “to the maximum extent possible”; see accompanying article on how Berkeley sources its food.)
Rather than being served as separate side dishes the students might reject, vegetabales are incorporated into school meals in other ways, such as the lo mein or the 125 pounds of onions, carrots, celery, and garlic that go into the marinara sauce. “I make things like tabouleh, white beans with braised collard greens, vegetable stir fry, vegetables in the chicken cacciatore, in the garlic-bacon pasta,” Christensen says. “There’s a ton of vegetables in the meat loaf and the shepherd’s pie, and we make stir-fried rice with lots of vegetables.” There are also vegetables in the soup, offered daily.
A culinary education
The chefs visit classes on Thursdays for something called “What’s on Your Plate,” where they talk to students about the food that’s being served. Gallagher, the sous chef, says the students might not accept some foods at all without these sessions. Tandoori chicken, made from a recipe handed down by Christensen’s mother, is one example. It’s roasted after being coated with a yogurt marinade. The finished chicken has a rustic—some might say “gnarly”—appearance that can, and has, put kids off.
In “What’s on Your Plate,” the students get to taste the food and offer comments. “They write their comments on individual pieces of paper and the teachers send them back to us,” says Christensen. “I love these! You’d be impressed with what the children have to say when prompted for a thoughtful response.”
On some issues, however, the kids won’t budge. They drew the line with nachos.
In the old days, nachos—“chips in a boat with that big cheese stuff poured over the top and jalapeños”—were served every couple of days, Cooper recalls. “I looked at it and took it off the menu. The kids went on strike. They said they weren’t going to eat there and they stopped coming in for lunch.” Since then, nachos are served every Friday. They’re just different nachos: no more gobs of melted cheese—meat, beans, rice and grated cheese instead. “Nobody wants to fight that battle,” Gallagher shrugs. “It’s Friday.”
Berkeley middle schoolers prep vegetables for stir fry in an Edible Schoolyard classroom.(Ed Bruske)Across the playground and up the hill from the dining commons is the Edible Schoolyard, founded by Alice Waters, where students rotate in and out of 1.5-hour classes over the course of the year, working in the garden and taking cooking lessons in the garden’s kitchen. The idea is to familiarize children with where food comes from, and to teach the importance of a healthful diet and a respectful approach toward eating.
I sat in on one of the cooking classes, in which middle-schoolers made their own tofu-and-vegetable stir fry. The kitchen is remarkably well-equipped, with three long tables set at an ideal height for chopping, three stations with sinks and electric burners, individual cuttting boards and knives for all the students, vegetable peelers, zesters, a freestanding convection oven turning out an impeccable strawberry gallette, and at the other end of the room, a commercial-grade dishwashing area.
Just like in my own cooking classes at a private elementary school here in D.C., these kids had a ball. They ernestly chopped vegetables and couldn’t wait for a turn cooking in woks. When the cooking was done, they cleared the tables and spread checkered tablecloths on which they set plates, silverware, and glasses. Alice Waters would have been proud.
The Dr. Robert C. & Veronica Atkins Center for Weight and Health at UC Berkeley has been monitoring elementary-school children in Berkeley to see if the gardening and food lessons have increased their appetite for fruits and vegetables, both at home and at school. University students venture into the field to photograph kids’ plates in cafeterias, administer questionnaires, and cull information from food diaries. The results so far: kids who get the extra exposure to gardens and food preparation tend to be more receptive to eating produce … but not by much.
According to that research, kids are more likely to say they like vegetables “a little” than “a lot.” Those who garden give higher marks to these: asparagus, squash, carrots, sweet potatoes, and tomatoes. Updated results from this ongoing study are expected to be released later this month.
After spending a week in Waters’ back yard, I wondered what she thought about the food her movement has inspired in the Berkeley schools. Had she ever visited the Dining Commons?
I sent my questions to an aide at the Chez Panisse Foundation. Waters, the aide replied in an e-mail, “is interested in a complete re-imagination of a school lunch program, one that—among other things—could help educate the students with dishes that teach them about different cultures and ingredients. Of course she is certainly thrilled that real and fresh ingredients have replaced processed foods—this is a major piece of the puzzle—but she is hoping to take that even further by evolving menus.” And yes, Waters has eaten in the dining commons “on a number of occasions,” the aide said.
I wonder if she tried the beans.
Related Links:
Healthy breakfasts buy lunch in Berkeley schools
Two Berkeley chefs make healthy food that kids will eat
New report from Childhood Obesity Task Force has something for everyone
It’s a big no-no for banks to take money out of customers’ accounts in $20,000 increments. State Farm Bank recognized this fact and says it has refunded all the mistakenly zapped money and will refund all overdraft fees.
From Phil at State Farm Bank:
Thanks for all the input and clever comments (many were quite good! – some, ouch!). However, we want you to know our customers’ accounts are now ALL corrected — and we apologize for any inconvenience this unintentional computer error may have caused some of our customers.
No question — State Farm Bank will pay any overdraft of other fees our customers may have experienced as a direct result of their accounts being unintentionally debited. And, again, we’re sorry for any hassles you may have experienced as one of our bank customers. We’ll be in touch soon to tell you how we plan to make it right.
Just so you know, the error was quickly discovered and actions taken immediately to reverse the debits. About 80% of the accounts were corrected within hours of us learning of the coding mistake. The remaining accounts had the debits removed as soon as was possible — in most cases the next day or two.
After the note, the State Farm PR rep concluded with “We’re already hard at work to see that this type of temporary glitch never happens again.” I was hoping he’d throw a “we’re taking it seriously” in there, but no dice.
Wade Roush wrote:
Attention tech entrepreneurs: We’re looking for a few good startups to tell their stories during the climactic “Xpo” segment of the Xconomy Summit on Innovation, Technology, and Entrepreneurship (XSITE) at Babson College on June 17.
What’s the Xpo? Well, if XSITE were an elegant, absorbing, tightly woven sentence about the work high-tech innovators in New England are doing to reinvent the U.S. economy, then the XSITE Xpo would be its exclamation point.
This final portion of the day-long XSITE conference is a lightning-presentation contest featuring three-minute multimedia presentations by executives at 12 groundbreaking startups. The XSITE audience will vote via text message for their favorite companies in each of our three categories: life sciences, energy/cleantech, and Web/software/IT.
So if you’ve got an up-and-coming company in one of those areas, come to XSITE and compete for the Xpo bragging rights. To nominate your startup for the Xpo, write to us at [email protected]. Tell us why your company is cool and send us some basic info like your Web address, your physical address, and how we can contact you.
If you’re still in stealth mode and you’d like to come out during the Xpo, all the better—we’ll keep your secret until June 17. And if you’re too deep in stealth to even think about presenting but you’d still like to check out the competition, we welcome you at XSITE too. In fact, we just introduced a special startup rate designed to make the conference more affordable for innovators from companies that are under three years old and with fewer than 20 employees.
Last year’s Xpo, at Xconomy’s inaugural XSITE conference, featured high-energy presentations from 12 amazing companies, with Alzheimer’s drug developer Satori Pharmaceuticals, MIT energy spinoff Witricity, and location data provider Skyhook Wireless collecting the audience-favorite prizes. (Witricity founder Eric Giler will be back at XSITE this year to give a keynote “Innovator Profile” presentation.)
Xpo presenters will be eligible to attend the full XSITE event at no charge. And as in 2009, we’ll feature the Xpo finalists in a showcase article leading up to the conference.
So contact us now—we’ll review all of the nominations and let you know very shortly whether you’ve been selected to participate. Thanks!
The Alfa 8C Competizione GTA is back in the spotlight with these spy shots emerging from Italy. Months have passed since other presumed 8C GTA spy shots from the Nurburgring appeared and the idea that a Gran Turismo Alleggerita version could appear is very exciting.
The 8C is a classic Alfa car representing everything that’s famous for the brand – sports performance and sexy design. The 8C Competizione GTA in development could weigh 100-150 kg less than the standard version, and could be equipped with a 4.7-litre V8 producing more than 500 hp.
From these spy shots we can see some aerodynamic changes including a rear extractor, and new exhaust outlets at the back. Clearly with a lighter version, the 8C Competizione will have even greater performance, reaching 100 km/hr in less than four seconds and having a top speed of 320 km/hr. If this model does eventually appear, we can expect to pay no less than 230,000 euros.
Source | UnicaStrada
Made Man hit us up with a list of the sexiest sidekicks that includes some dubious entries. The first entry (#10) is Kristen Wiig, and then it gets weirder with entries such as Gillian Anderson, Tinkerbell, The Band Camp Girl (in Buffy), then downright illogical with the #1 entry being Tina Fey’s Liz Lemon character from 30 Rock. Who is she even a sidekick to?
I’ve decided to devote the next 90 seconds or so to listing who should be on this list in lieu of the aforementioned long-shots. Let’s go.
Penny from Inspector Gadget
She MIGHT have been a month or two shy of 18, but that show was like 25 years ago. We'd all like to see how she turned out.
Sookie Stackhouse
Don't really feel like I need to defend this one. So I'm not gonna. Fine. She's REALLY hot.
Sacagawea
I'm assuming that some of our readership find patriotism and a sense of adventure sexy. I don't, but this isn't just about me.
Sarah Conner
"Sidekick" doesn't have to mean "pussy". She proves this. Top the looks off with the ability to rumble with the Williams sisters in a cage match and here we are.
Patty Hearst
The fact that it was so real makes her so wrong she's right. Also, she's totally rich.
Ok. To be fair to Made Man, the well on hot female sidekicks isn’t as deep as one would like. Someone make a movie with more of them. Or shoot me an email and at least let me know of some I missed.
Related posts:
ARRRRREEEE YOOOOOU REAAADDY TOOOO play a copy of Armored Core: Last Raven on the PSP? Well I have 10 free download codes. I’m going to pick five winners at random and pick another five Twitter folk. Isn’t that so Raven?
So I’m picking five commenters, below, and I’ll tweet a first-come-first-served code to twitter.com/crunchgear or twitter.com/johnbiggs every few hours. Plop over and follow those accounts and I’ll spit out the codes at random times.
The game is now available on the PSN and includes:
Features:
• Ad Hoc multiplayer mode allows up to four players to battle against each other
• Over 500 mecha parts to build your own AC unit, including some remake parts from past Armored Core games
• New AC opponents
• Branching story and multiple endings
• New game features: part breaking and a replay save system
• The game save from Armored Core 3 Portable and Armored Core Silent Line Portable can be transferred to this game.
We’ll close the contest on Thursday, May 20 at noon.
Medical journal Neuropsychological Rehabilitation has a fascinating article on Phineas Gage’s years after his dramatic injury, updating previous accounts and suggesting he made a remarkable recovery after his initial change in character.
The piece is co-authored by Malcolm Macmillan, author of the definitive Gage book An Odd Kind of Fame and can contains many important updates and corrections on the story since the biography was released.
Unfortunately, the article is locked behind a $30 paywall (harsh, bit it keeps the plebs out) which is a pity as it carefully dsicusses Gage’s post-injury life and notes that while he seemed to have a marked change in character and behaviour shortly after the tamping iron was blown through his frontal lobes, in the long-term, he seemed to recover very well.
Reviewing Phineas’ post-accident history we note:
1. He resumes work on the family farm within four months of the accident, and seeks his old job as foreman within another four.
2. He adapts within two or three years to the vocation of “exhibiting”, possibly managing his appearances, advertising, and travel independently, and probably re-learning lost social skills.
3. He works for Currier during 1851-1852, where he possibly learns stagecoach driving and builds on his social re-learning.
4. He is settled and reliable enough in his behaviour for an employer to take him to Chile as a coach driver.
5. He works in Chile for 7 years in a highly structured occupation (possibly for just one employer) where he adapts to the language and customs, and uses the complex psychological and cognitive-motor skills required by his job.
6. Eventually his mental faculties are such that a doctor who had known him well sees “no impairment whatever” in them.
7. He is “anxious to work” after recovering from illness in San Francisco, and finds farm employment.
8. He continues to work even after his first seizure. Only now does he become unsettled and dissatisfied with a succession of employers.
We see in all of this how consistently Phineas sought to readapt.
On this summary, Phineas Gage made a surprisingly good psycho-social adaptation: he worked and supported himself throughout his post-accident life; his work as a stage-coach driver was in a highly structured environment in which clear sequences of tasks were required of him; within that environment contingencies requiring foresight and planning arose daily; and medical evidence points to his being mentally unimpaired not later than the last years of his life. Although that Phineas may not have been the Gage he once had been, he seems to have come much closer to being so than is commonly believed.
By the way, did you know a second photo of Gage has been uncovered. You can see it above. Apparently after the publicity surrounding the first the Gage family of Texas found this one in their family collection.
Link to PubMed entry for Neuropsychological Rehabilitation article.
Link to awesome Wikipedia article on Gage.
Polyimide is a thin, lightweight organic polymer film that provides excellent tensile strength, tear resistance and dimensional stability. Polyimide heaters are best suited for medical device applications and clinical diagnostic instrumentation requiring low-mass heaters. Polyimide has the additional attributes of low outgassing for and is resistant to radiation, solvents and many other chemicals.
Watlow’s enhanced precision registration cutting provides tight tolerance to fit customer’s application needs. New product features allows Watlow to custom design a heater to meet power supply needs.
Watlow can assist in development of polyimide heaters to meet the exact application requirements through precise temperature distribution By properly bonding or attaching the heater to a customers Watlow creates a subassemblies that reduces installation costs for customers.
Applications include IV heaters, respirators, eye surgery endoscope warmers and sleep apnea. The heater operates in environments as low as -319°F (-195°C).
About Watlow
Since the company’s founding in 1922, Watlow has brought its thermal expertise to numerous applications, including power generation, semiconductor, plastics processing, foodservice equipment, life sciences, aerospace and others. Headquartered in St. Louis, Missouri, Watlow is the largest custom designer and manufacturer of industrial heaters, sensors, controllers and software with offices and manufacturing facilities around the world.
For additional information or the name of the nearest Watlow representative:
Watlow
Phone: 1+ (800) WATLOW-2, 1+ (314) 878-4600
Fax: 1+ (877) 893-1005, 1+ (314) 878-6814
Internet: www.watlow.com
E-mail: [email protected]
Watlow®, a designer and manufacturer of electric heaters, controllers and temperature sensors, has released its new “Simply the Best Heating Solutions” product catalog. With more than 85 years of experience in developing and manufacturing heaters, Watlow provides the industry’s most complete selection of products to serve diverse customer needs.
The catalog includes descriptions and specifications for the full line of Watlow’s electric industrial heaters to fit a wide scope of applications and needs. Opening the catalog, a heater selection matrix describes eight heater types and their applications. A new extended capabilities category, available for higher volume orders, presents unique heaters or heater configurations that exceed traditional catalog product capabilities.
“Watlow’s heater catalog provides the most complete line of industrial heater products available to serve the largest variety of customer needs. Our unparalleled product offerings enable us to craft a catalog that addresses the needs of all of our customers regardless of their size or the uniqueness of their requirements” said Ray Derler, Watlow’s Director of Marketing.
An easy-to-read table of contents featuring bold section headings for each heater type is followed by individual Watlow catalog product listings organized sequentially by most used applications, making it simple for customers to find the information needed as quickly as possible. Product images, CAD drawings, specifications, application descriptions and features and benefits are accessible from individual product pages for customers to easily configure a product to fit a specific application.
The entire 624-page catalog or specific product sections can be viewed, downloaded and printed from the Watlow web site at www.watlow.com. Printed copies of the catalog can also be ordered from the web site.
About Watlow
Since the company’s founding in 1922, Watlow has brought its thermal expertise to numerous applications, including semiconductor, photovoltaic, analytical, medical, clinical, plastics processing, foodservice equipment, packaging, aerospace and others. Headquartered in St. Louis, Missouri, Watlow is the largest custom designer and manufacturer of industrial heaters, sensors, controllers and software with offices and manufacturing facilities around the world.
For additional information call your nearest Watlow representative.
SlipNaxos has developed a new innovative product line, which significantly increases the performance of rough grinding wheels for the foundry industry.
Our new strong bond system, together with the high performance abrasive make a perfect match and give the versatile wheel constant performance throughout it’s life.
In demanding applications, stock removal together with superior edge retention is very important. The new TeroNator wheels are characterized by distinct cutting ability which make increased depth of cut and feed rate possible and lead to shorter machining times and therefore lower costs.
Wheel wear is significantly reduced in comparison to conventional snagging wheels.
Application Guidelines
Applications:
Snagging, fettling and deburring operations in foundries
Machine types:
Manipulators (e.g. Andromat and Clansman machines) (up to 75 kW)
Swing frame grinders (up to 20 kW)
Floor stand grinders (offhand snagging) (up to 25 kW)
Machine requirements:
Rigid machine design
Reliable clamping and workpiece rigidity (small workpieces)
Materials
All types of cast iron and cast steel
Performance benefits:
High material removal rates – reduced grind cycle times
Excellent G-ratios – increased wheel life – reduction of wheel changes
Consistent quality and cutting performance
The various versions of the range permit to propose toolroom grinders as well as machines adapted to large batch production.
Short components can be held in a chuck or centreless system, long workpieces are held in steadyrest.
Manual or automatic loading/unloading.
The turret may be equipped with 4 spindles, allowing internal and external grinding operations to be made. Precise indexing by curvic coupling (HIRTH gear).
Optional axes
U axis, workhead cross slide to increase the O/D grinding capacity.
B axis, workhead swivel for taper grinding.
C axis, workhead spindle rotation control for cam or thread grinding.
D axis, complementary axis for dresser point rotation control.
Control
Siemens 840D with VOUMARD developed software offering the possibility to adapt to your needs for small batch as well as for high volume production.
Its polyvalence allows it to be programmed in MENU and/or ISO language, with the possibility of network connection. Tool management up to 999.
The teleservice makes easy the process of remote dialogue between the user and VOUMARD.
Voumard’s product range includes:
Internal Grinding machines with chuck or centreless workholding systems,
Centres for performing multiple grinding operations – internal, external, and face grinding in a single clamping
Grinding machines specifically designed for machining non-concentric radial profiles (cams).
Each Voumard machine incorporates the latest technological developments, these improvements and innovations directly influence the production programme and range of machines currently available. All existing product lines can be integrated into modular configurations that lend themselves to an ever increasing variety of applications.
In its capacity as a radio expert, ADEUNIS RF brings real added value to the installation, the setting-up and also the updating and real-time management of digital information of these electronic displays.
Here are some examples : Real-time display of the number of parking spaces available at an airport.
Saving time for travellers and orienting them efficiently whilst making traffic flow on the site make up the main aims for this international airport.
For this, the airport installed exterior electronic display units at key areas on the site. The status of each parking area, the number of free spaces or whether it’s full, is displayed on each unit in real-time.
The transmission of the data to the display units is carried out thanks to ARF30 wireless status reports from ADEUNIS RF.
Regardless of whether you use our Bluetooth, RF or Wi-Fi solutions, the wireless technology offers a huge scope of possibilities and opportunities.
Do not hesitate to contact our team who will advise you with pleasure and accompany you through every step of the process.
Only 17 months after the tragic death of Jett, their 16 years old son, and loosing two of their dogs in an airport accident, John Travolta and his wife, actress Kelly Preston, announced through their respective websites that they are expecting a baby. As reported by Star magazine, the actress is already three months pregnant.
“It’s impossible to keep a secret… especially one as wonderful as this.””We want to be the first to share this great news that we are expecting a new addition to our family. Love, John, Kelly and Ella,” explains the family.
John Travolta, 56, Kelly Preston, 47, lost their son Jett in January 2009 after he suffered an attack resulting from an autism than his father did not recognize until after the accident, while the family was on a Bahamas vacation. The Church of Scientology, to which belong Travolta, do not recognize autism, or any mental illness as a disease.
The couple stayed away from the public for a year after the death of his firstborn. John Travolta reappeared in January this year to promote his film “From Paris with love,” while Preston decided to return to their participation in the last film of Miley Cyrus.
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Americans Buy Survival Condos
Legions of Americans dug backyard fallout shelters to ride out atomic Armageddon during the Cold War. Now, with heightened concerns about terrorist attacks in the post-9/11 world, a new generation is looking underground. In the desert near Barstow, California, berths in a 13,000-square-foot bunker are being sold for $50,000. The bunker will house 132. “I’m careful not to promote fear,” said developer Robert Vicino. “But sooner or later, I believe you’re going to need to seek shelter.”
What’s going on in Vietnam? Unannounced Apple products seem to be falling from the sky. The same group that released the second round of iPhone 4G pics got their hands on an iPod touch with a 2MP rear-facing camera. The DVT-1 stamp clearly states that it’s not a production model, but rather a pre-production or prototype model, suggesting that this boy might not ever get a release.
Engadget points out that the serial number lists this unit as a late 2009 third generation iPod touch. It’s possible that the unit in question here is from the batch that caused all those rumors stating the iPod touch was getting a camera. That rumor obviously didn’t pan out and only the iPod nano got the camera treatment.
There’s always a chance that ol’ Steve will announce this model alongside the iPhone 4G next month. iPods are still selling like mad and an undated model with not only a camera, but also iPhone OS 4 will no doubt spark even more sales. Guess we’ll have to wait until next month.
Second or Third-ary
Commence the over-broad conclusions of the poorly attended primaries before the slightly less badly attended midterm elections.
photo: brownpau via Flickr
Far be it from me to avoid being the latest blogger to comment on last night’s primaries. In my defense, I don’t have a lot of mistresses or out-of-wedlock children available to help me make abstinence videos (Bristol Palin’s likely to soon to be released by Vivid Video).
Democrats held the late John Murtha’s seat in Pennsylvania through his long-time aide Mark Critz, for what that’s worth. But it will give Politico one less pre-fab column to publish (oh hell, they’ll publish it anyway). Blanche Lincoln is going to have to have a run off against the more progressive Bill Halter in Arkansas, where she’ll run as the consummate outsider. Good luck with that.
And Arlen Specter lost to Joe Sestak foiling Specter’s plan when he switched parties. It also makes Ed Rendell the Dick Morris of people who are not actually Dick Morris. Arlen can now return to his former claim to fame and attempt to tie Anita Hill to the McKinley Assassination. But at least Arlen was classy in defeat. Ed Rendell remained Ed Rendell (as Dick Morris in La Cage aux Fool).
“Classy” is a concept that has clearly eluded tea party “lap-throb” Rand Paul who managed to not even take the congratulatory phone call of the slightly less insane (and Mitch McConnell endorsed) Republican he defeated in the Kentucky GOP primary.
Late Late Night FDL: One
A Chorus Line — One.
A Chorus Line — One.
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Clinton Announces Iran Sanction Plan to Senate Committee
After months of negotiations between the U.S. and other members of the United Nations Security Council, as well as push-back from Russia and China in particular, Secretary of State Hillary Clinton told the Senate Foreign Relations Committee on Tuesday that Russia, China, France and Britain have all agreed on a resolution to impose sanctions on Iran in response to its controversial (to some outside Tehran at least) nuclear program. —KA Los Angeles Times: The announcement to the Senate Foreign Relations Committee came one day after Iran offered a diplomatic proposal that many Western leaders view as an attempt to deflect the new round of economic strictures. “This announcement is as convincing an answer to the efforts undertaken by Tehran over the last few days as any we could provide,” Clinton said. Germany, a close ally though not a council member, also agreed on the draft. Read more
After months of negotiations between the U.S. and other members of the United Nations Security Council, as well as push-back from Russia and China in particular, Secretary of State Hillary Clinton told the Senate Foreign Relations Committee on Tuesday that Russia, China, France and Britain have all agreed on a resolution to impose sanctions on Iran in response to its controversial (to some outside Tehran at least) nuclear program.? —KA
Los Angeles Times:
The announcement to the Senate Foreign Relations Committee came one day after Iran offered a diplomatic proposal that many Western leaders view as an attempt to deflect the new round of economic strictures.
“This announcement is as convincing an answer to the efforts undertaken by Tehran over the last few days as any we could provide,” Clinton said.
Germany, a close ally though not a council member, also agreed on the draft.
Unions Punish Lincoln in Arkansas
Sen. Blanche Lincoln helped sink the proposed Employee Free Choice Act, which would have made labor organizing much easier. Now the Democrat is headed to a primary runoff against Arkansas Lt. Gov. Bill Halter, thanks in part to a massive multimillion-dollar campaign effort by the AFL-CIO and the SEIU that paid off for the unions in Tuesday’s primary. Lincoln is seeking a third term in the U.S. Senate. Even if Lincoln wins the primary runoff, she faces a tough fight in the general election. The labor movement, by targeting Lincoln and other imperiled Democratic incumbents who opposed the Employee Free Choice Act and health care reform, has really been showing its teeth. —PZS Washington Post: Working America started eight weeks ago with six organizers. At its peak, the group sent 45 paid workers a day to knock on doors, Holmes said. In all, the group spoke to about 90,000 people in 27 towns and sent 1.75 million pieces of pro-Halter mail. A pairing of the Service Employees International Union and the Communications Workers of America reached an additional 85,400 prospective voters who agreed to discuss the Senate campaign, said Jon Youngdahl, SEIU national political director. SEIU, which has only 1,000 members in the state, spent more than $1.5 million, including a $1 million television buy, Youngdahl said. The national AFL-CIO spent $3 million or more on Halter’s behalf, spokesman Eddie Vale said. Read more
Sen. Blanche Lincoln helped sink the proposed Employee Free Choice Act, which would have made labor organizing much easier. Now the Democrat is headed to a primary runoff against Arkansas Lt. Gov. Bill Halter, thanks in part to a massive multimillion-dollar campaign effort by the AFL-CIO and the SEIU that paid off for the unions in Tuesday’s primary.
Lincoln is seeking a third term in the U.S. Senate.
Even if Lincoln wins the primary runoff, she faces a tough fight in the general election. The labor movement, by targeting Lincoln and other imperiled Democratic incumbents who opposed the Employee Free Choice Act and health care reform, has really been showing its teeth.? —PZS
Washington Post:
Working America started eight weeks ago with six organizers. At its peak, the group sent 45 paid workers a day to knock on doors, Holmes said. In all, the group spoke to about 90,000 people in 27 towns and sent 1.75 million pieces of pro-Halter mail.
A pairing of the Service Employees International Union and the Communications Workers of America reached an additional 85,400 prospective voters who agreed to discuss the Senate campaign, said Jon Youngdahl, SEIU national political director.
SEIU, which has only 1,000 members in the state, spent more than $1.5 million, including a $1 million television buy, Youngdahl said. The national AFL-CIO spent $3 million or more on Halter’s behalf, spokesman Eddie Vale said.
Attempt To Cap ATM Fees At 50 Cents Blocked In Senate
Tom Harkin was stifled in his effort Tuesday evening to bring a measure to the Senate floor that would cap ATM fees at 50 cents….
David Wild: “Tea for the Tillerman”: Hot Playlist for a Tea Party Victory Party
I may not even remotely agree with the Tea Party Movement’s point of view, but I will still fight to the death for these American’s Constitutional right to have some good tunes at their victory party. Okay, maybe not to the death.
Election RESULTS: Arlen Specter Loses To Joe Sestak, Rand Paul Wins
WASHINGTON — With the electorate’s intense anger reverberating across the country, this is all but certain: It’s an anti-Washington, anti-establishment year. And candidates with ties…
GOP Attacks Rep. John Spratt: Republicans Call Congressman With Parkinson’s ‘Amnesiac’
ROCK HILL, S.C. — A South Carolina congressman diagnosed with Parkinson’s disease is lashing out at the National Republican Congressional Committee for issuing a statement…
