Monday, June 4, 2012









I've been to the future and it really aches
 
A Berlin hospital has found a novel way to give medical students a taste of life at 75. A suit which stiffens the joints, distorts the vision and makes everything difficult to do. James Gheerbrant climbed inside it to seek the wisdom of ages.


When I catch my reflection in a mirror, I look not unlike an astronaut. A stiff, bulky bodysuit covers me from neck to ankle; thick white gloves protect my hands; my head is concealed beneath a sturdy silver helmet. A visor is secured over my eyes: everything is covered.

Under the suit I am also wearing a vest that is rigid and heavy like a Kevlar jacket, and straps that fasten tightly over my knees and ankles. As I extend one tightly swaddled leg in front of the other, I can’t help but imagine that I am beginning the solemn walk towards some distant launch-pad. But this is not space travel. This, in its own way, is time travel.


My futuristic ensemble was actually the Age Man Suit, a garment that simulates the physical effects of ageing. In a small room of Berlin’s Evangelical Geriatrics Centre, I experienced the real final frontier: old age.


"The suit mimics the feeling of being roughly 75 years old," geriatrist Dr Rahel Eckardt said. At least, that’s what I think she said – the helmet contains ear-defenders that impaired my hearing.


A litany of new complaints


This was just one of a litany of other newly acquired complaints which included reduced vision courtesy of the yellow visor that replicated the effect of cataracts; diminished dexterity from the thick, cumbersome gloves; and, legacy of my weighted limbs and torso, a suddenly alien heaviness that I could only faintly compare to the sensation of taking to a pool fully-clothed for a swim test.


The unfamiliar disconnect between mind and body was particularly troubling; it was almost as if I had to consciously will parts of my body into motion. One small step for man was suddenly one giant feat of manoevre.


But it was not just my body which had to come to terms with the effects of the suit.


Eckardt guided me through a range of everyday tasks that would normally be accomplished without conscious effort – picking coins up off the floor, removing tablets from a blister pack, even telling two differently coloured shirts apart.


My feelings of frustration, helplessness and indignity built with surprising rapidity, as my usually sharp 21-year-old faculties were thwarted by creaking joints, fumbling fingers and treacherous eyesight.


For me the experience was extraordinary but for Eckardt transforming sprightly young people into slower, older ones is all in a day’s work. The Age Man Suit, she said, has been as much a part of her equipment as scrubs and a stethoscope since 2004. The question of why has approximately 16.8 million answers.


The future belongs to the old


That figure represents the number of Germans older than 65 – the United Nations says that at 20.6 percent of the population, only Monaco and Japan boast a greater proportion of pensionable citizens.


It may be counter-intuitive to imagine anyone but the younger generation at the forefront of societal changes – but in Germany the fastest-growing population group is the over-85s. Welcome to the developed world in the 21st century, where the future belongs to the old.


When Eckardt completed her medical studies at Berlin’s Free University in the mid-90s, geriatrics as a subject did not even exist. For the new generation of aspiring doctors, such a gap in the syllabus is unthinkable.


Already 14 percent of hospital patients are over 80, and this figure will rise to more than 20 percent by 2030 according to the Federal Statistics Office.


This represents a slow-motion epidemic which will challenge every aspect of medical care – yet because it is not dramatic or glamorous, it is not attracting new doctors.


The dreams of aspiring medics are simply not often filled with ideas of day-to-day management of long-term conditions like dementia and arthritis.


Harnessing empathy


Few of the wide-eyed white-coated ingĂ©nues who come under Eckardt’s tutelage in the ninth semester of their studies at Berlin’s CharitĂ© teaching hospital will have considered a career in their mentor’s branch. But there is one trump card remaining to Eckardt and her colleagues – I was in it.


The Age Man Suit aims to harness the instinct that will have brought many medical students this far down their vocational path – empathy. The doctors of the future may not be able to walk a mile in the shoes of their prospective senior patients, but a short creaky walk across the floor and a slow, difficult encounter with stairs creates understanding.


Naturally the session with the Age Man Suit was not entirely serious in tone: in their prematurely superannuated guise, my fellow initiates attracted raucous laughter and cries of, "Over here, Grandpa!" from their assembled cohorts.


But it was interesting to note that most of the derision came from those who had not yet tried on the suit; the others were rather more pensive. One even said he found the experience "depressing".


My ten minutes was soon up, and Eckardt zipped me out of the suit and removed my helmet to bring me back from the future.


The outfit was developed by Gundolf Meyer-Hentschel in the 1980s and is still manufactured by the company that bears his name. As well as its use in the training of medical students, the suit is also frequently employed by industrial designers seeking to better tailor their products to older clients, and has even been worn by actors in order to get into character for a play.


All would testify to the validity of Meyer-Hentschel’s original mission statement: "Things that people have not yet lived through can only be understood through personal experience."





 
o
Share/Bookmark









Tomato Juice is Scientifically Proven to Kill Your Buzz

 

We all know that tomato juice with its frosty phlegm-like consistency can really bring down the best of days.  Even the much needed boost it received as a diet fad appears to be quickly waning due to its general crappiness.
Now, researchers on the dime of beverage companies Asahi and Kagome have discovered that it can also bust up anyone’s party by reversing the effects of alcohol.
According to the study, subjects were examined drinking 100mL of alcohol chased with 480mL of tomato juice.  Then they repeated the experiment with a chaser of 480mL of water on the same people.
They found that when chasing with tomato juice the blood alcohol levels became 3 times lower than with the water.  On top of that, the test subject became completely sober 50 minutes faster with the tomato juice than the water.
A similar test was conducted using rats who were fed both water and a water with highly dissolved elements of tomato juice, because apparently even rats hate that red pulpy mess.  The results confirmed what they previously thought.
The researchers conclude that drinking tomato juice triggers enzymes in your liver on top of the ones normally activated when you drink. In layman’s terms, whenever something bad goes into your body like booze or pills, your liver sends out the little things to bust some heads throughout your body and clean shop.
However, when tomato juice, the most unholy of substances, is consumed your liver goes into overdrive.  This process inadvertently also clears up the fun intoxicants, in their furor to get at the tomato juice.
This is good news for anyone who needs to end the party quickly, but this research leaves me with a grimy feeling not unlike the one after drinking a glass of tomato juice.  First, this scientific breakthrough is suspiciously convenient for Asahi and Kagome who together are currently selling Tomate, a line of alcoholic carbonated tomato drinks.
Second, this report was done comparing tomato juice with water.  Sure, water is a good baseline to test something, but wouldn’t any other drink in the world (outside of more alcohol) help to speed up sobriety more than water?
This assumption is based on the fact that other drinks have various vitamins, minerals, sugars, and whatnot whereas water is just plain water.  A better study would pit tomato juice against some stalwart cures like black coffee, Gatorade, or milk.





o
Share/Bookmark









Who Made That Kraft Single?

 

The genius of James L. Kraft, the Canadian-born founder of Kraft Foods, lay not in artisanal cheesemaking but in taking a milk-based product and making it long-lasting, consistent in quality and easy to slice. In 1916, after a series of experiments at his Chicago boardinghouse, the former grocery clerk received a patent for “process cheese”: a sterilized product made by heating Cheddar at 175 degrees for 15 minutes while whisking it continuously. The invention helped turn cheese into a shippable commodity with a longer shelf life — and transform Kraft’s company into a cheese empire. James’s brother Norman, who became Kraft’s head of research, wanted to make things even easier for the consumer by precutting the cheese into slices. The idea was easier to conceive than to execute: process cheese was packaged and sealed while still fluid and hot, and cutting hot cheese was like trying to slice molten lava.
Around 1935, Norman began to imagine a solution. He poured some liquefied cheese onto a cold stainless-steel table. He then flattened the cheese out with an iced rolling pin. Norman was able to slice it. “It took another 15 years for Norman and Kraft engineers to perfect the technology and bring the product to market,” says Becky Haglund Tousey, associate director of archives for Kraft Foods. The manufacturing difficulties were solved in part by an elaborate contraption that ran liquid, pasteurized cheese through a “chill roll” — a machine that resembled a large rolling pin. The roll created a long ribbon of cheese that was then cut into three-inch-square slices. Eight slices were stacked on top of one another and packaged to create a peelable block. When “Kraft De Luxe Process Slices” made their debut in 1950, Modern Packaging magazine raved that “all of the handicaps of store-sliced cheese — variations in thickness of slices, slivered edges, imperfect packages, drying out, curled ends, etc. — are overcome.” The Progressive Grocer noted that “many grocers report cheese sales increases as high as 150 percent.”
The cheese single’s finishing touch came from outside Kraft. In August 1956, an Indiana-born engineer named Arnold Nawrocki shocked the processed-cheese world with a patent for an “apparatus for producing individually wrapped cheese slices.” Nawrocki noted that for products like Kraft De Luxe and its imitators, the “cheese slices often stick together, and a consumer has considerable difficulty in trying to separate the individual slices without tearing them.” His machine showed an elegant method for wrapping “a slicelike slab of cheese in a transparent, pliant wrapper.” Kraft later developed a similar technology, and individually wrapped Kraft Singles were introduced in 1965. 

JUST SAY CHEESE

Why were Kraft Singles so popular?
After World War II, food production was going industrial. Cheese was a part of that. If it came from a factory and was standardized, it was considered a high-quality food. I have a soft spot for Kraft Singles. I grew up on them in the 1960s. My mother made me bologna-and-cheese sandwiches.
What is the future of cheese?
You’re always going to need a brick of cheap Cheddar for your kids’ macaroni. But I think the demand for specialty and artisanal cheese will continue to grow steadily, because these foods are losing their elitist reputation; they’re becoming more mainstream

 
o
Share/Bookmark









Best Kind of Fluid Dynamics: 

Beer

As many of our readers of legal age know, bubbles in beer do some weird stuff.  In fact, they were the inspiration for the first bubble chamber.  Personally, I have always been stumped by the bubbles sinking in Guinness.  This favorite Irish stout can be mesmerizing, with the bubbles slowly falling down the outside of the glass.  Researchers at the University of Limerick may have found the answer.  Its not the beer that's special, its the shape of the glass in which it is usually served.  I know that most labs do experiments with Guinness after hours, this is the first time I've heard of it ending in a paper.


Naturally, bubbles go up. It is the way of the universe. Air is less dense than water so it should always go up.  However, in Guinness, the beer on the edge of the glass is flowing down faster than the bubbles are rising.  They appear to fall but are really being pushed down by the beer.  This has been well understood for a while (physicists love their beer) but the question of why the liquid flows downward has not been answered till now.  A team of mathematicians from 
Limerick University studied the way beer moves  in glasses and found that Guinness can thank its distinctive glass for the bubbles' odd behavior.  

If you are drinking in a reputable bar you will be served your tasty Guinness in a distinctively shaped pint glass (not a Red Solo Cup).  Pint glasses are bigger at the top than they are at the bottom and this is what causes the beer to flow.  As bubbles move they drag a bit of the beer with them, there is a frictional force between beer and bubble.  So, in a region where a lot of bubbles are rising, the beer is rising too.  But if there is another region where fewer bubbles are doing their thing, the beer will begin to fall.  A pint glass creates this situation.


In a normal pint glass, the top is bigger than the bottom.  As the bubbles rise, the ones near the angled edge of the glass spread out and the bubble density decreases.  But, the density of bubbles near the center stays the same.  Because of this bubble discrepancy, the fluid near the edge of the pint glass falls while the  beer in the middle rises.


In this video you can clearly see the currents set up by the bubbles.  They burst out from the middle of the glass and fall down.  But, if poured into a less dignified glass, this beer would be nothing special.  Ok, not true, it would still be tasty, just not a scientifically interesting.


 









o
Share/Bookmark

Friday, June 1, 2012










No Ice Cream For You! Keep Others’ Hands Off with 

Ben & Jerry’s 

Euphori-Lock

 

If you haven’t had it happen to you yet, statistically speaking, at some point in your life you will fall victim to someone eating your ice cream. Your. Ice. Cream! Avoid such a tragedy with Ben & Jerry’s Euphori-Lock, a combination lock that fits on to pint cartons of ice cream, available for under $7 (US). Basically, it’s a two-part plastic security ring that slips around the upper lid.
Tired of living in fear of your ice-cream getting pilfered? Sick of hiding your tub in the back of the freezer? The lock was “designed to promote family harmony – and salvage your peace of mind!” Of course then all you have to contend with is the insane, hell-bent relative or roommate who will just cut through the cardboard components of the ice cream carton, but if that’s happening, you may want to consider more than just this lock to work out your domestic issues…






o
Share/Bookmark









Scuderia Ferrari Racing News

The F1 circus is leaving the Old World again, this time for Canada. Fernando Alonso talks about his expectations for the seventh race of the Championship and the upcoming European Football Championship
Martin Brundle, ex-Formula 1 driver and one of the main experts of the sport, shares his experiences with us after a test session in a Ferrari F10 in the Fiorano track. There's also some space for the Scuderia Ferrari technicians' explanations.











o
Share/Bookmark









F1 turned down multi-billion dollar IPO

Ecclestone is waiting for better times


Formula 1 comes in its multi-billion dollar IPO in Singapore on the brakes. Company boss Bernie Ecclestone on Friday postponed the debut and justified the move with the weak market environment. The race organizers will now wait until times are better for going onto the dance floor.
Ecclestone insisted the three-billion-dollar business (EUR 2.4 billion) was not canceled: "We have said that it takes place this year, so it will take place this year." Formula 1 ready for anything "you always want to go when we walk, we" listing before and said the 81-year-old.

Cancellations have increased

The cancellation of IPOs have recently heaped around the world. The debt crisis in Europe, because of worries of slower growth in China and the botched launch Facebook make the aspirants careful. This week alone, five companies have shifted their emissions in Asia - including the London jeweler Graff. The external conditions have created a "crisis of confidence," said analyst Scott Sweet of IPO Boutique. He also expressed confidence that the companies held fast to their plans and to "ambush position" remained.
Experts believe that by Ecclestone said time window is realistic. Should China relax its monetary policy and find Europe a solution to the debt crisis is likely that the sports series that is followed worldwide by more than half a billion TV viewers, this year goes to the stock market, they said. Originally, the Formula 1 management circles that in the coming week to submit the prospectus to the competent supervision in Singapore.
On Thursday the London jeweler Graff has canceled its IPO in Hong Kong because of poor market conditions. Also pushed to the backburner, the London IPO of Georgia's state railway and the Russian real estate investor 01 After the botched debut of the world's largest social network Facebook Inc. Corsair Tria Beauty and suspended their plans to the first nail. The Malaysian state oil company Felda Palm keeps admit, though, on 28 To dare to jump in June. Also, the state insurer People's Insurance Company of China (PICC) is not known that he was abandoning his plans.





o
Share/Bookmark