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San Miguel shoots down Ginebra for 1-0 semis lead

first_imgSAN MIGUEL 102 — Santos 23, Pessumal 18, Lassiter 17, Cabagnot 15, Fajardo 9, Ganuelas-Rosser 8, Ross 6, Heruela 4, Espinas 2, De Ocampo 0, Semerad 0.GINEBRA 90 — J. Aguilar 17, Mercado 17, Thompson 17, Mariano 12, Caperal 8, Tenorio 6, Ferrer 5, Cruz 4, Devance 4, R. Aguilar 0, Manuel 0, Taha 0.Quarters: 26-20, 50-41, 78-63, 102-90.RELATED VIDEO Lights inside SMX hall flicker as Duterte rants vs Ayala, Pangilinan anew Marcio Lassiter also sizzled from downtown, going 5-of-11 to tally 17 markers, five boards, five assists, while Von Pessumal caught fire late to finish with 18 points on 4-of-5 three-point shooting along with three rebounds.The trio accounted for the lion share’s of San Miguel’s 16-of-34 shooting from three that allowed them to methodically pull away from the Gin Kings.FEATURED STORIESSPORTSGinebra beats Meralco again to capture PBA Governors’ Cup titleSPORTSTim Cone, Ginebra set their sights on elusive All-Filipino crownSPORTSAfter winning title, time for LA Tenorio to give back to Batangas folk“I think in a series, it’s very important to win your first game,” said coach Leo Austria. “If you’ll look at the history, the ones who win the first game has the bigger chance to advance. But we know that with this win, we cannot rest on our laurels.”Game 2 is on Sunday, still at the Big Dome. Jiro Manio arrested for stabbing man in Marikina Steam emission over Taal’s main crater ‘steady’ for past 24 hours Sports Related Videospowered by AdSparcRead Next Semerad, Taha injured in physical SMB-Ginebra Game 1 GALLERY: Barangay Ginebra back as PBA Governors’ Cup kings Phivolcs records 2 ‘discrete weak ash explosions’ at Taal Volcano [email protected] coach @manilacone: (@TheSMBeermen) lived up to their reputation. #PBA2018 pic.twitter.com/X5Mt1bmQ8I— Randolph B. Leongson (@RLeongsonINQ) March 9, 2018 UK plans Brexit celebrations but warns businesses may suffer MOST READ LATEST STORIES Phivolcs records 2 ‘discrete weak ash explosions’ at Taal Volcano Carpio hits red carpet treatment for China Coast Guard PLAY LIST 02:14Carpio hits red carpet treatment for China Coast Guard02:56NCRPO pledges to donate P3.5 million to victims of Taal eruption00:56Heavy rain brings some relief in Australia02:37Calm moments allow Taal folks some respite03:23Negosyo sa Tagaytay City, bagsak sa pag-aalboroto ng Bulkang Taal01:13Christian Standhardinger wins PBA Best Player award Sea turtle trapped in net freed in Legazpi City Alex Cabagnot also went for 15 markers and six assists while June Mar Fajardo tool the back seat and wound up with nine points, seven rebounds, three assists, and two blocks.San Miguel opened the third period with a 14-4 charge to finally break off from Ginebra, turning a close 50-41 halftime edge to a 19-point lead, 64-45 lead, with 7:11 left in the third frame and going on cruise control from that point on.The Beermen also avenged their 96-100 eliminations defeat to the Gin Kings.Japeth Aguilar fired 17 points and seven rebounds to lead Ginebra, while Scottie Thompson and Sol Mercado also both had 17.The Scores:ADVERTISEMENT It’s too early to present Duterte’s ‘legacy’ – Lacson San Miguel Beermen vs Ginebra Gin Kings. Photo by Tristan Tamayo/INQUIRER.netFour-peat-seeking San Miguel drubbed last season’s runner-up Ginebra, 102-90, to take a 1-0 lead in the 2018 PBA Philippine Cup semifinals Friday at Smart Araneta Coliseum.Arwind Santos helped the  Beermen get a headstart in the best-of-7 series, going 5-of-8 from three to lead the mauling with 23 points and eight rebounds.ADVERTISEMENT Don’t miss out on the latest news and information. View commentslast_img read more

Minister to revisit Donegal for flood scheme inspections

first_imgMinister Kevin ‘Boxer’ Moran, the Minister with Special Responsibility for the OPW and Flood Relief, has promised to revisit parts of Donegal which suffered major flood damage in August 2017.The Minister is due to visit the county with his officials in a fresh bid to progress works for dedicated flood relief and mitigation measures throughout Inishowen and other affected areas.Minister Moran made the commitment this morning during discussions with Donegal Deputy Pearse Doherty at an Oireachtas Finance Committee meeting. Deputy Doherty highlighted the mixed progress made on flood and coastal erosion schemes which were promised for a number of communities.Solutions are being sought for regular flood-affected areas including Finn Valley basin, Downings, Glenties, Kerrykeel and Burnfoot, while the Minister had also committed to progress efforts aimed at tackling coastal erosion at sites throughout West Donegal including at Maghery, Magheraroarty, Carrickfinn and Portnoo.The Minister is due to review the mixed pace of progress on these relief schemes during his visit.Sinn Féin Deputy Pearse Doherty said there has been increased concern locally following recent heavy rainfall. Deputy Doherty said: “This week, owing to recent heavy rains and localised flooding in parts of the county, I’ve been contacted by countless local residents, businesses and community groups in areas such as the Finn Valley who are justifiably concerned at the lack of progress made so far to actually develop these schemes.“They are fearful for their properties and understandably do not want a repeat of floods which have devastated their communities following a number of notable flood events in recent years.”Doherty said he was delighted with the response to his invite to the Minister’s willingness to take action on works.Deputy Doherty added: “I of course very much welcome the commitment the Minister has given at this morning’s session, and I am sure that communities in Donegal will also take some solace from this news.“In the interim, I will continue to work closely with all the communities involved in the hope that everything which can be done to highlight their needs and lobby on their behalf is done to have these vital projects expedited and delivered.” Minister to revisit Donegal for flood scheme inspections was last modified: March 7th, 2019 by Rachel McLaughlinShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:flood reliefminister kevin boxer moranlast_img read more

Instant Diamonds?

first_imgTalk about catastrophism: imagine a geological process creating a dyke 150 miles deep in a few minutes.  This is a new model for how diatremes formed, as described in Nature last week.1  The surprise end of the abstract by Lionel Wilson and James W. Head III states, “No precursor to the eruption is felt at the surface and the processes are complete in about an hour.”    Diatremes are deep, funnel-shaped dykes made of kimberlite rock.  They extend down 200 to 250 meters into the earth and are famous as sources of diamonds.  The origin of diatremes has long been a puzzle.  Diverse and unusual, they have seemingly contradictory characteristics:Relative to normal magmatic eruptions, the most unusual of these characteristics raise the questions of how is it possible to: (1) transport diamonds from the mantle (where they are stable) to the surface (where they are metastable) fast enough to avoid significant alteration over the intervening range of depths at which they are unstable; (2) transport significant quantities of mantle xenoliths to near-surface levels; (3) produce intrusive pyroclastic kimberlitic material at depths where pressures would normally preclude magma fragmentation by volatile expansion, and then separate most of the volatiles from the pyroclastic materials; (4) generate extensive fracturing and brecciation of host rocks in many parts of the system, with minimal contact metamorphic effects; and (5) produce complex shallow structures (diatremes and root zones) in which an unusual widening of the conduit system occurs, sometimes with extensions that do not connect to the surface, and where complex mixtures of fragmented material and coherent dyke segments are present.In light of the difficulties previous models have had, the authors propose a catastrophic eruption: “We propose that essentially all of the rise of kimberlitic magma to the surface takes place via rapid propagation of a dyke from unusually great depths (Fig. 2) rather than the much slower propagation of a diapir to shallower depths before transitioning to a dyke,” they explained.  “This very deep dyke initiation and propagation minimizes thermodynamic problems associated with transporting diamonds from mantle depths to the surface.”    In their model, which describes six stages of the eruption, carbon dioxide creates a sort of magma foam that propagates upward explosively.  Here is the brief description:Dyke initiation in a deep CO2-rich source region in the mantle leads to rapid propagation of the dyke tip, below which CO2 fluid collects, with a zone of magmatic foam beneath.  When the tip breaks the surface of the ground, gas release causes a depressurization wave to travel into the magma.  This wave implodes the dyke walls, fragments the magma, and creates a ‘ringing’ fluidization wave.  Together, these processes form the diatreme.  Catastrophic magma chilling seals the dyke.The walls open up, fill with the kimberlite, and close in rapid succession.  How quickly?  No millions of years required: “The termination of the eruption immediately after diatreme formation, probably within at most a few tens of minutes of the onset of eruption, is a direct consequence of the extreme cooling of magma during the large pressure reductions that occur on venting to the atmosphere.”  Long ages are not needed to explain the rocks found inside, either: “The subsequent very rapid pressure and temperature fluctuations lead to the formation of a diverse suite of rock types in the intrusive deposits that characterize these eruptions.”    In cases where water substitutes for carbon dioxide, the process could be more protracted, they said, similar to “traditional basaltic pyroclastic eruptions.”  Those may take a few more hours.1Lionel Wilson and James W. Head III, “An integrated model of kimberlite ascent and eruption,” Nature 447, 53-57 (3 May 2007) | doi:10.1038/nature05692.If this model is correct, who needs millions of years?  Of all the catastrophic geological processes described in the literature, this one seems among the fastest.  Imagine a funnel-shaped crater filled with rocks and minerals forming in less than an hour.  Undoubtedly, a passing uniformitarian-trained geologist would look at the deposits an hour later and deduce that they took millions of years of slow, gradual processes to form.    It is clear from this example that the presumption of long ages is a mindset drilled into geologists’ heads, not a requirement of the evidence.  This would be a good subject for a Biblical geologist to investigate in more detail.  See also last year’s surprise announcement that rich gold deposits could form in a human lifetime (10/15/2006).    Better hope you are not in the wrong spot when one of these eruptions is about to blow.  Come by shortly afterwards, though; you might just find acres of diamonds.  How’s that for fast delivery?  From mantle to surface, your diamond delivered in just one hour.  Lucy, meanwhile, is somewhere in the sky without any.  She is mourning her demotion as a human ancestor (04/10/2007).  The party at Charlie & Charlie’s really rocked for awhile.  Now that morning has come, she realizes her fling didn’t result in any lasting commitments.(Visited 29 times, 1 visits today)FacebookTwitterPinterestSave分享0last_img read more

Technology Needs to Make Healthy Food Scalable and Affordable

first_imgTrends Driving the Loyalty Marketing Industry Related Posts Many have been calling the healthy and organic food category the next trillion-dollar industry. With allergen-free foods experiencing 30 percent sales growth in the U.S. and healthy snacks alone estimated to top $138 billion by 2020, it’s not surprising that 88 percent of consumers say they’ll pay more for access to healthy foods.The demand is there, but the problem is scaling health food production to meet it. And many worry about what will happen if healthy food doesn’t become more cost-effective to produce: American adults hit an all-time high in obesity in 2017, with just shy of 40 percent considered obese. Nineteen percent of young people fit in the same category.Some big corporations have jumped in the fray to produce healthy foods at scale, from Coca-Cola’s Honest Tea to PepsiCo’s KeVita kombucha. But many who purchase natural and organic foods argue that big corporations create synthetic products or dilute the richness of the products offered by smaller manufacturers using traditional methods.The onus is on technology to make health food production more scalable and cost-effective, as Humm Kombucha’s Eric Plantenberg explains.Old-School vs. High-TechPlantenberg, the chief sales and marketing officer at Humm, remembers watching his mother make kombucha in their family kitchen. His mother, a nurse who grew up on a largely organic farm, made the drink for its health benefits. “We’re full of low-nutrition food these days as a country,” he explains. “Thirty to 40 years ago, the entire food industry changed from producing high-nutrient food to high-caloric because it was less expensive to produce.”Plantenberg continues, “It was a great ‘feed the world’ mentality, but it completely stripped foods of nutrients. And the bacteria in your stomach drives your tastes and preferences — if you eat an apple a day, you crave an apple because your body wants what it knows. People have been feeling bad — they’re unhappy with their bodies, not just in image, but in microbial discomfort — and it was a setup for the entire movement of natural foods.”Humm was founded by friends Michelle Mitchell and Jamie Danek in the middle of the recession in 2009.  They got 15 orders after trying to sell the homemade product to friends. Plantenberg says it had a viral effect immediately — people felt better after consuming the fermented drink, even if they didn’t change their daily Snickers or McDonald’s habits. That momentum often propelled customers to take on other lifestyle changes, including food modifications.But as the call for kombucha grew, the grassroots brand had to keep up with it, transitioning from making 10 gallons per week in the kitchen to making 250 in the first six months. The company struggled to figure out how to get bigger vessels, transport the large quantities, and manufacture 50,000 gallons each week. “How do you bridge a very small-batch process and scale it to something 20 million people are asking to drink?” Plantenberg asks.Following a Steep TrajectoryHumm’s team felt the steep growth of the health food market. “We’ve been through a lot to figure out how to make the tech scalable,” Plantenberg says. “The affordability issue of clean, healthy food is very real. Natural products facilities’ processes are very labor- and time-intensive.”He explains, “Whole Foods gets a bad rap, but the markup on junk food is so much higher than it is on healthy food. The whole supply chain of healthy foods is broken, and demand has far exceeded our capacity to make products. How do we do this and maintain our quality? A warehouse brand approached us to buy massive amounts of our product, but the quality has to remain the same.”Mackenzie Stabler, the brand’s director of innovation, has been trying to help the brand do just that: “When Jamie and Michelle started out in the kitchen, they had recipe flexibility, but also inconsistencies from batch to batch. These days, we define quality as having consistency, but it has to make sense with our size.”She said there’s very much been a relationship between technology and the brand’s ability to keep its products accessible. “Four years ago, we didn’t need a full lab and guard columns (GC). We measure consistency through technology: GC, data tracking, flavor profiles layered on top through GC information to see the peaks and valleys from batch to batch.”Scaling up has been challenging, as what worked even a year ago doesn’t make sense now. The company has adopted data analysis akin to other high-tech business segments. “Everything we do now is through data collection, algorithms, and quality control software — we’re finding where things correlate, extrapolating trends and outcomes, and doing variable testing. It’s been huge in scaling our process development,” Stabler says.Jumping HurdlesTweaking each aspect of the process to scale has created new hurdles to overcome. Stabler says the brand had a flavor in a conventional version that it had to reformulate as organic. It had created a sensory experience with one conventional product, but it couldn’t replicate it with a singular organic product. Instead, the brand put the new version together through all-organic flavor compounds and aromas.Stabler says tech-fueled tweaks have also lowered the sugar in Humm’s kombucha, making the healthy product even healthier. “The relationship between sugar and acidity allowed us to change the flavors,” she says. “We had the same base product and just adjusted the sweetness or acidity in either direction and used the lab to determine the content of each item.” The brand’s new line extension has only 5 grams of sugar per serving.But this testing carries a price. Stabler says mass-manufactured kombucha tends to share more similarities with juice from concentrate than 100 percent juice, which is more akin to handmade kombucha. “When a company is using concentrate, the first ingredient will be water; full-strength products will list kombucha first and then the ingredients of kombucha in parentheses,” she explains. “There’s no legal requirement to advertise whether it’s from concentrate or not; from concentrate is cheaper, diluted with water, and it doesn’t require the business to manufacture or grow cultures. They’re essentially a co-packer of a kombucha product.”Healthy foods, Stabler says, are in the beginning stages of their revolution. “Go back to when beer started — looking at the tech advances, it was very similar to how kombucha has grown,” Stabler says. “But kombucha, until the 1980s, was a pocket thing that still resembled how it had been made in China and Russia. Now, we have mainstream demand to make more, but a consistent, safe product only happens with technology. You can’t do things the old-fashioned way and serve a million people. We want to be sustainable.”As Humm’s experience proves, the healthy food market may be the next trillion-dollar industry, but it’s already flagged a ripe opportunity for entrepreneurs in the tech arena: healthy food manufacturing. If tech companies shift some of their focus to automating and streamlining the production of healthy food, data-heavy companies like Humm will be able to meet demand — and make people healthier — that much faster. Brad is the editor overseeing contributed content at ReadWrite.com. He previously worked as an editor at PayPal and Crunchbase. You can reach him at brad at readwrite.com. Tags:#food#health#healthy food#Trending What it Takes to Build a Highly Secure FinTech … Why IoT Apps are Eating Device Interfaces Follow the Puck Brad AndersonEditor In Chief at ReadWritelast_img read more

Study Digital Access Reduces Seafarers Emotional Stress

first_imgzoomIllustration. Image Courtesy: Pexels under CC0 Creative Commons license Reliable connectivity aboard ships, even limited, helps reduce some of the emotional stresses that seafarers who spend a longer period of time at sea experience.A new report looking at crew connectivity on ships has revealed the emotional and operational impact on professional seafarers who are often away for up to six months at a time with limited opportunities to interact digitally with friends and family.International maritime charity Sailors’ Society and the global mobile satellite company Inmarsat have worked with researchers from Royal Holloway, University of London, to examine the effect on seafarers who have limited or non-existent digital access.Researchers for this latest study, “Navigating Everyday Connectivities at Sea”, used an immersive study approach on board two container ships for 10 days, one with on board Wi-Fi capabilities and one without.The research also showed that where there were weekly limits of connectivity, this forced seafarers to ration their allowance to certain periods or to prioritise contact with friends. Restricting usage also meant that domestic issues could not be resolved immediately or in real time, adding to personal stress or anxiety.In addition, one of the report’s key findings was how connectivity is becoming a significant factor in recruitment particularly for those entering the industry. Young people are viewing an ability to get online as a significant deciding factor as to whether they commit to a career at sea.One of the historic arguments from ship owners for not providing on-board connectivity has been that it disrupts work and rest patterns. However, this latest research shows that, in fact, not having reliable on-board internet impacts such patterns.“Digital connectivity at sea has been one of the major talking points of the decade in the maritime industry, which has been slow to adopt technology enabling improvements in connectivity across the world’s commercial fleet,” said Dr Rikke Bjerg Jenson, one of the principal researchers from Royal Holloway, University of London.“While several studies have used surveys to try to establish the rate of these improvements and their wide-ranging implications, none – to our knowledge – has taken observations of crew behaviour and conversations with seafarers as their starting point.”“In terms of future sustainability, the industry needs to consider the significant expectations of the next wave of talent into the industry who will see access to online as a major factor in their career decisions,” Drew Brandy, Senior Vice President, Maritime Market Strategy at Inmarsat, concluded.last_img read more

Decomposed male body found in canal

first_imgKolkata: A decomposed male body was found in the Pragati Maidan police station area on Thursday morning.Locals saw the body in a canal and informed police accordingly. Later, the sleuths fished out the body from the canal and sent it to NRS Medical College Hospital for autopsy. According to locals, on Thursday morning, they got a foul smell coming from the canal side in the Khanaberia area. Primarily, people assumed that someone must have dumped animal carcass. Also Read – 3 injured, flight, train services hit as rains lash BengalHowever, after a few hours when some locals went there to check the source of the smell, they stumbled upon a human body floating in the water. Pragati Maidan police station was informed. Later, police fished out the body from the canal. According to sources, it is suspected that the person is about 35 years of age and had died at least 4-5 days ago. He was wearing a pair of jeans and a jacket. The sleuths also suspect that the body might have been reached the said area by means of floating as no missing complaint was lodged at Pragati Maidan police station. Also Read – Speeding Jaguar crashes into Mercedes car in Kolkata, 2 pedestrians killedNo one from the locality has identified the body. It is still not clear whether the person has been murdered as the body was recovered in a decomposed state. Thus, injury marks if any on the body have become hard to identify. The sleuths have found a bottle of alcohol from the pocket of the jeans. According to sources, the police suspect that person might have fallen in the canal in a drunken state. To ascertain the actual cause of death, the sleuths are waiting for the autopsy report.last_img read more

WBCHSE allows students to inspect answer scripts

first_imgKolkata: The West Bengal Council of Higher Secondary Education (WBCHSE) has introduced a new system through which students who have already appeared for their higher secondary examination can apply for self inspection of their answer scripts. A notification in this regard undersigned by the President of WBCHSE Mahua Das was shared in the website of the council. An online interface will be made available at the council website from July 5 through which the students can apply for self inspection of his answer scripts of the examination by filling up a prescribed format. The student will be able to keep track of the latest status of the his/ her application submitted. The council will make the scripts available and the students will be notified to pay a visit on a particular date. Also Read – Rs 13,000 crore investment to provide 2 lakh jobs: MamataAccording to the notification the interface for application will be kept open for a period of six months from the date of publication of results of the HS examination of a particular year. This year, the council has announced the Higher Secondary results on May 27. The candidate can also apply for photocopy of the answer script after self inspection to the examination section of the council. ” If a candidate is allowed to see his/ her own answer scripts then their confidence over the examination system of the Council will grow. The guardians will also be convinced of the scores of their wards,” said Parimal Bhattacharjee, headmaster of Jadavpur Vidyapith. However, the maintenance of the facilities may be a tough ask for the council if there are many applications for self inspection. In the existing process, a candidate has to seek RTI query for self inspection of their scripts. In review or scrutiny the candidates cannot self inspect the scripts.last_img read more