Ahmad Ari PrastyoKali karung, Kali bawang, Wonosobo
Muhammad Sya'roni
Pakuncen, Selomerto, Wonosobo
085759035759/ 081220425064
Ahmad Syarifudin
Gunung Tawang,Leksono, Wonosobo
Amin Tarsih
1989
Gunung Tawang,Leksono, Wonosobo
082110215654
Sabtu, 27 Agustus 2011
Member The Big Family of Science'07
Ahmad Ari PrastyoMuhammad Sya'roni
Pakuncen, Selomerto, Wonosobo
085759035759/ 081220425064
Amin Tarsih
Benefits of Swimming
Experts and trainers opine that this sport can be of extremely great help to your health and if included in the daily regimen, it is bound to yield marvelous results.
The Health benefits of swimming
According to the U.S. Water Fitness Association (USWFA), swimming provides individuals with several physical, social and mental benefits. Some of them include improved strength and flexibility, enhanced muscular stamina and balance, a stronger heart, and better physique or figure. Apart from this, swimming also works as a fast and effective remedy for healing muscles.
Swimming also helps in weight control and can relieve your mind from stress and tension, fueling your energy level to a large extent. This is will keep you in perfect shape, physically as well as mentally. Swimming can be very beneficial to your heart, lungs, and muscles. Regular swimming builds up muscle strength and stamina, and also improves posture and flexibility.
Swimming can particularly be quite helpful for individuals who are obese, or individuals suffering from leg or lower back problems. This activity offers some aerobic benefits and unlike other weight training programs, swimming does not put strain on connective tissues.
Swimming can be a wonderful recreational activity for individuals and families. This activity can gradually increase your heart rate and stimulate your muscle activity. Moreover, swimming improves blood circulation through your muscles to help them recover, and help you relax as you glide through the water.
Swimming is a great calorie burner
Swimming burns 3 calories a mile per pound of bodyweight. For instance if you weigh 150 lbs and it takes you roughly about 30 minutes to swim one mile, then you can expect to lose 900 calories in one hour. Swimming for fitness is quickly gaining a lot of popularity, as it can be a perfect activity for nearly anyone. This includes the most competitive athletes to the physically challenged individuals.
Research indicates that pregnant women benefit the most from swimming. It makes their abdominal muscles strong, which are most essential when carrying a baby. In addition, it strengthens the back and the muscles that help post-mastectomy women carry their weight more easily. According to experts, exercising in water can considerably reduce joint stiffness, high blood pressure, and discomfort, which is often associated with pregnancy.
Swimming is great for recovering after surgery
After a woman has just undergone a breast surgery, doctors often suggest swimming as part of the recovery process. This is considered to be an advantageous means of exercising all the major muscle groups. It is advisable that you consult a physician before commencing an exercise program. It is very important to talk to experts as they can confirm which swimming strokes are moderate and which can be strenuous.
Rice Varieties, Types and Forms
Worldwide there are more than 40,000 different varieties of rice, though only a small number offer the quality acceptable to be grown commercially in the U.S. In the United States. Rice types can be divided into long, medium, and short grain. Limited waxy rice and arborio is produced, as well as some aromatic and specialty varieties.
The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavor difference. From a nutritional standpoint they are equal and indeed can often (with the exception of waxy rice or arborio) be interchanged in recipes.
The primary differences in these rices is their cooking characteristics and, in some cases, a subtle flavor difference. From a nutritional standpoint they are equal and indeed can often (with the exception of waxy rice or arborio) be interchanged in recipes.
MAJOR RICE VARIETIES and UNITED STATES RICE TYPES
LONG GRAIN RICE
Long grain rice has a long, slender kernel, four to five times longer than its width. Cooked grains are separate, light and fluffy.
MEDIUM GRAIN RICE
Medium grain rice has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain.
SHORT GRAIN RICE
Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
SWEET OR WAXY RICE
U.S. sweet rice is short and plump with a chalky white, opaque kernel. When cooked, sweet rice loses its shape and is very glutinous. Sweet is more often used in commercial product formulations. The starch and flour from sweet rice is used in frozen products as a binder for gravies, sauces, and fillings because it is resistant to breakdown during freezing and thawing, unlike some corn or wheat starches.
AROMATIC RICE VARIETIES
Aromatic rices have a flavor and aroma similar to that of roasted nuts or popcorn. The natural compound that gives aromatic rice the characteristic aroma and flavor is present in all rice, but in the aromatic varieties it is present in much higher concentrations. The most popular domestically grown aromatic rices include: della which cooks dry, separate and fluffy; jasmine which cooks more moist and tends to cling together; and basmati which cooks into very long, slender grains which are dry, separate and fluffy.
U.S. aromatic red rice has a deep, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains have a savory, nutty flavor and are slightly chewy.
U.S. aromatic red rice has a deep, honey-red bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains have a savory, nutty flavor and are slightly chewy.
Basmati Rice: a long grain fragrant rice, aged to enhance aroma and reduce moisture content. Grown in India and Pakistan.
U.S. basmati rice is an aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy. Texmati is a cross between basmati rice and American long grain rice.
U.S. basmati rice is an aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy. Texmati is a cross between basmati rice and American long grain rice.
Black Rice is a black whole grain, aromatic rice usually used in desserts. Varieties include Chinese Forbidden Blak and Thai Black Sticky Rice.
U.S. black japonica is an aromatic rice with a dark black bran. Like brown rice, it is minimally processed to retain its bran layers and takes 45 to 50 minutes to prepare. Cooked grains are slightly chewy with a subtle sweet spiciness.
Calrose (California Rose) a medium grain rice originally developed in California for ease of mechanical harvesting and minimal water use. Numerious varieties developed from the original are the most popular rice in U.S.
U.S. Della, Delrose, and Delmont varieties combine the qualities of regular long grain rice and basmati rice. They have an aroma similar to basmati. However, cooked grains swell in both length and width, like regular long grain rice.
Jasmine Rice is a long grain Thai rice with a unique aroma.
U.S. jasmine rice is an aromatic long grain rice that has a distinctive aroma and flavor similar to that of popcorn or roasted nuts. Cooked grains are soft, moist and cling together.
Red Rice - a fragrant reddish brown whole grain rice grown in Bhutan, France and other areas.
Wehani rice is an aromatic long grain reddish-brown rice developed from basmati rice by Lundbeerg Family Farms.
ARBORIO RICE
Arborio rice is an Italian short grain rice with high starch content, traditionally used to make Risotto.
U.S. Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.
U.S. Arborio rice is a large, bold rice with a characteristic white dot at the center of the grain. By the way of length/width ratio and starch characteristics, it is classified as a medium grain rice. Primarily used in risotto, this rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors.
Carnaroli Rice is in the same family as Arborio rice but with a larger grain. From Piedmont and Lombardy regions of Italy, it is considered to be one of the best rices for Risotto.
RICE FORMS
Rough (Paddy or Cargo) Rice
Kernels still within the hull. Before the rice can be packaged or cooked, the outer hull or husk must be removed.
Brown Rice
Kernels of rice from which only the hull has been removed. Brown rice may be eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.
Kernels of rice from which only the hull has been removed. Brown rice may be eaten as is or milled into white rice. Cooked brown rice has a slightly chewy texture and a nut-like flavor. The light brown color of brown rice is caused by the presence of bran layers which are rich in minerals and vitamins, especially the B-complex group.
Regular Milled White Rice
Regular-milled white rice, often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.
Regular-milled white rice, often referred to as “white” or “polished” rice is the most common form of rice. The outer husk is removed, and the layers of bran are milled until the grain is white.
Parboiled Rice
Rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
Rough rice that has gone through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and ensures a firmer, more separate grain. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
Precooked Rice
White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.
usa rice federation www.usarice.com
White or brown rice that has been completely cooked and dehydrated after milling. This process reduces time required for cooking.
usa rice federation www.usarice.com
Jumat, 26 Agustus 2011
IBM Reveals the Biggest Artificial Brain of All Time - Popular Mechanics
San Jose, Calif.--Scientists at IBM's Almaden research center have built the biggest artificial brain ever--a cell-by-cell simulation of the human visual cortex: 1.6 billion virtual neurons connected by 9 trillion synapses. This computer simulation, as large as a cat's brain, blows away the previous record--a simulated rat's brain with 55 million neurons--built by the same team two years ago.
"This is a Hubble Telescope of the mind, a linear accelerator of the brain," says Dharmendra Modha, the Almaden computer scientist who will announce the feat at the Supercomputing 2009 conference in Portland, Ore. In other words, in the realm of computer science, the team's undertaking is grand.
The cortex, the wrinkly outer layer of the brain, performs most of the higher functions that make humans human, from recognizing faces and speech to choreographing the dozens of muscle contractions involved in a perfect tennis serve. It does this using a universal neural circuit called a microcolumn, repeated over and over. Modha hopes the simulation, assembled using neuroscience data from rats, cats, monkeys and humans, will help scientists better understand how the brain works--and, in particular, how the cortical microcolumn manages to perform such a wide range of tasks.
But deciphering the microcolumn can also help build better computers, Mars rovers and robots that are truly intelligent. By reverse engineering this cortical structure, Modha says, researchers could give machines the ability to interpret biological senses such as sight, hearing and touch. And artificial machine brains could process, intelligently, senses that don't currently exist in the natural world, such as radar and laser range-finding.
"Imagine peppering the entire surface of the ocean with pressure, temperature, humidity, wave height and turbidity sensors," Modha says. "Imagine streaming this data to a reverse-engineered cortex." In short, he envisions wiring the entire planet--transforming it into a virtual organism with the capacity to understand its own evolving patterns of weather, climate and ocean currents.
The simulation that Modha will unveil today is just a starting point. It lacks the neural patterning that develops as real brains mature. Neuroscientists believe that this complexity can only evolve through "embodied learning"--stumbling around in a physical body, in which every action has instant consequences that are experienced through senses such as touch and sight. As Anil Seth, a neuroscientist at the University of Sussex in Britain, puts it, "The brain wires itself."
Seth demonstrated this principle while at the Neurosciences Institute in San Diego using a brain simulation called Darwin. He embodied Darwin's 50,000 virtual neurons (about equal to the brain of a pond snail, or one-quarter of a fruit fly) in a wheeled robot. As Darwin wandered around, its virtual neurons rewired their connections to produce so-called hippocampal "place cells"--similar to neurons found in mammals--which helped it navigate. Scientists don't know how to program these place cells, but with embodied learning the cells emerge on their own.
Paul Maglio, a cognitive scientist at Almaden, has similar plans for Modha's cortical simulation. He's building a virtual world for it to inhabit using software from the video shootout game "Unreal Tournament" and data from Mars. Besides topographic maps and aerial photos, Maglio plans to use rover-level imagery to create terrain with lifelike boulders and craters.
The video-game software provides a pallet of several dozen robotic bodies for Modha's virtual cortex. Initially, it will use a simple wheeled robot to explore its world, driven by fundamental desires such as sustenance and survival. "It's got to like some things and not like other things," Maglio says. "Ultimately, it's going to want not to roll off the edges of cliffs."
Modha's billion-neuron virtual cortex is so massive that running it required one of the fastest supercomputers in the world--Dawn, a Blue Gene/P supercomputer at Lawrence Livermore National Laboratory (LLNL) in California.
Dawn hums and breathes inside an acre-size room on the second floor of the lab's Terascale Simulation Facility. Its 147,456 processors and 147,000 gigabytes of memory fill 10 rows of computer racks, woven together by miles of cable. Dawn devours a million watts of electricity through power cords as thick as a bouncer's wrists--racking up an annual power bill of $1 million. The roar of refrigeration fans fills the air: 6675 tons of air-conditioning hardware labor to dissipate Dawn's body heat, blowing 2.7 million cubic feet of chilled air through the room every minute.
Dawn was installed earlier this year by the Department of Energy's National Nuclear Security Administration (NNSA), which conducts massive computer simulations to ensure the readiness of the nation's nuclear weapons arsenal. Modha's team worked with Dawn for a week before it was transitioned to NNSA's classified nuclear work. For all of its legendary computing power, Dawn still ran Modha's 1.6 billion neurons at only one-six-hundredth the speed of a living brain. A second simulation, with 1 billion neurons, ran a little faster--but still only at one-eighty-third of normal brain speed.
These massive simulations are merely steps toward Modha's ultimate goal: simulating the entire human cortex, about 25 billion neurons, at full speed. To do that, he'll need to find 1000 times more computing power. At the rate that supercomputers have expanded over the last 20 years, that super-super computer could exist by 2019. "This is not just possible, it's inevitable," Modha says. "This will happen."
But it won't be easy. "Business as usual won't get us there," says Mike McCoy, head of advanced simulation and computing at LLNL. Development of supercomputers in recent decades has ridden the wave of Moore's law: transistors shrank and the computing power of processor chips doubled every 18 months. But that wild ride is coming to an end. Transistors are now packed so densely on chips that the heat they generate can no longer be dissipated. To reduce heat, Dawn uses older, larger, 180-nanometer transistors that were developed 10 years ago--rather than the 45-nanometer transistors that are used in desktop computers today. And for the same reason, Dawn runs these transistors at a sluggish 850 megahertz--three times slower than today's desktop computers.
The supercomputer that Modha needs to simulate a whole cortex would also consume prohibitive amounts of power. "If you scale up current technology, this system might require between 100 megawatts and a gigawatt of power," says Horst Simon, a mathematician at nearby Lawrence Berkeley National Laboratory, who collaborated with Modha on the simulation. One gigawatt (a billion watts) is the amount of power that the mad scientist Emmett "Doc" Brown needed to operate his DeLorean time machine in the 1985 movie "Back to the Future." But Simon puts it more bluntly: "It would be a nuclear power plant," he says. The electricity alone would cost $1 billion per year.
The human brain, by comparison, survives on just 20 watts. Although supercomputer simulations are power-hungry, Modha hopes that the insights they provide will eventually pave the way to more elegant technology. With funding from DARPA (Defense Advanced Research Projects Agency), he's working with a far-flung team at five universities and four IBM labs to create a new computer chip that can mimic the cortex using far less power than a computer. "I'll have it ready for you within the next decade," he says.
source: http://www.popularmechanics.com/technology/engineering/extreme-machines/4337190?page=1
