Over the weekend, when the sad news spread about the passing of Tommy Ramone, a really touching image circulated online, showing the Ramones debut LP, then the same cover with Joey, Johnny, and Dee Dee Photoshopped out, and then, at last, Tommy removed as well. Dangerous Minds even shared it on our Facebook page.

The middle image, of Tommy standing alone in front of that iconic brick wall, seems to have come from a Tumblr called “Live! (I See Dead People),” which is devoted entirely to skillfully removing deceased musicians from their LP covers—sort of like “Garfield Minus Garfield,” but with a more serious intent. The subjects range from cult figures like Nick Drake to canonical rock stars like Nirvana and The Doors, and the results are often quite poignant. The blog hasn’t been updated in almost three years, so it seems unlikely the artists behind this project, Jean-Marie Delbes and Hatim El Hihi, will re-do that Ramones cover. Indeed, their Morrison Hotel still features Ray Manzarek, who passed on a little over a year ago.

New York Dolls, s/t

Ol Dirty Bastard, Return to the 36 Chambers

Nick Drake, Bryter Layter

The Who, Odds & Sods

Johnny Thunders, So Alone

George Harrison, All Things Must Pass

Nirvana, “Smells Like Teen Spirit

Jeff Buckley, Grace

The Doors, Morrison Hotel

John Lennon & Yoko Ono, Double Fantasy

The Clash, s/t

Elvis Presley, s/t




Original: Classic album covers minus deceased band members | Dangerous Minds

Posted by Ron Kretsch


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Visualize a agenda World Cup 2014

Tradução da música “Smoking Snakes”, música em homenagem a FEB.
A Força Expedicionária Brasileira teve participação na Segunda Guerra Mundial com o envio de mais de 20.000 homens, que enfrentaram o poderoso exército alemão(aquele mesmo dos filmes) no norte da Itália. A FEB fez uma campanha quase impecável, porém por algum motivo ela quase não é lembrada nos livros de história.
Batalha dos Guararapes, Guerra do Paraguai, FEB… São todos episódios da história brasileira que criam um sentimento de patriotismo e orgulho da nação… Uma pena que nenhum deles recebe o devido valor…
A música fala sobre três pracinhas da FEB que se viram diante de toda uma Companhia do exército alemão e não recuaram… Obviamente eles morreram, porém entraram para história como exemplo de bravura. Eu já li um relato sobre o fato escrito por um soldado alemão em algum lugar algum tempo atrás, porém infelizmente não o encontrei para postar aqui… Se alguém achar, por favor deixe nos comentários…
Enfim, aproveitem a música que os SUECOS do Sabaton fizeram…
Lucas Delgado Carvalho

Vídeo  —  Publicado: 9 de junho de 2014 em Geral

D-day landings scenes in 1944 and now – interactive | Art and design | theguardian.com

Link  —  Publicado: 3 de junho de 2014 em Geral

Gato Herói

Publicado: 15 de maio de 2014 em Animais
Tags:, , , ,

Gato da família salva criança de ataque canino! Ainda dá um corridão no cachorro…

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Link  —  Publicado: 26 de abril de 2014 em Educação, história, Notícias e política
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Wine-tasting: it’s junk science | Life and style | The Observer

Experiments have shown that people can’t tell plonk from grand cru. Now one US winemaker claims that even experts can’t judge wine accurately. What’s the science behind the taste?
Woman tasting red wine

Some academics have cast doubt on the ability of professional tasters to judge wines consistently. Photograph: A G Holesch/Getty Images/Imagebroker RF

Every year Robert Hodgson selects the finest wines from his small California winery and puts them into competitions around the state.

And in most years, the results are surprisingly inconsistent: some whites rated as gold medallists in one contest do badly in another. Reds adored by some panels are dismissed by others. Over the decades Hodgson, a softly spoken retired oceanographer, became curious. Judging wines is by its nature subjective, but the awards appeared to be handed out at random.

So drawing on his background in statistics, Hodgson approached the organisers of the California State Fair wine competition, the oldest contest of its kind in North America, and proposed an experiment for their annual June tasting sessions.

Each panel of four judges would be presented with their usual “flight” of samples to sniff, sip and slurp. But some wines would be presented to the panel three times, poured from the same bottle each time. The results would be compiled and analysed to see whether wine testing really is scientific.

The first experiment took place in 2005. The last was in Sacramento earlier this month. Hodgson’s findings have stunned the wine industry. Over the years he has shown again and again that even trained, professional palates are terrible at judging wine.

“The results are disturbing,” says Hodgson from the Fieldbrook Winery in Humboldt County, described by its owner as a rural paradise. “Only about 10% of judges are consistent and those judges who were consistent one year were ordinary the next year.

“Chance has a great deal to do with the awards that wines win.”

These judges are not amateurs either. They read like a who’s who of the American wine industry from winemakers, sommeliers, critics and buyers to wine consultants and academics. In Hodgson’s tests, judges rated wines on a scale running from 50 to 100. In practice, most wines scored in the 70s, 80s and low 90s.

Results from the first four years of the experiment, published in theJournal of Wine Economics, showed a typical judge’s scores varied by plus or minus four points over the three blind tastings. A wine deemed to be a good 90 would be rated as an acceptable 86 by the same judge minutes later and then an excellent 94.

Some of the judges were far worse, others better – with around one in 10 varying their scores by just plus or minus two. A few points may not sound much but it is enough to swing a contest – and gold medals are worth a significant amount in extra sales for wineries.

Hodgson went on to analyse the results of wine competitions across California, and found that their medals were distributed at random.

“I think there are individual expert tasters with exceptional abilities sitting alone who have a good sense, but when you sit 100 wines in front of them the task is beyond human ability,” he says. “We have won our fair share of gold medals but now I have to say we were lucky.”

Wine critic Robert Parker

Robert Parker, above is the world’s leading wine critic and his score is key to determining the price of a new vintage. But Orley Ashenfelter, a Princeton economist, invented a simple mathematical formula based on weather data to predict the price of vintages, which mimicked the predictions of Parker’s system. Photograph: Shahar Azran/WireImage

His studies have irritated many figures in the industry. “They say I’m full of bullshit but that’s OK. I’m proud of what I do. It’s part of my academic background to find the truth.”

Hodgson isn’t alone in questioning the science of wine-tasting. French academic Frédéric Brochet tested the effect of labels in 2001. He presented the same Bordeaux superior wine to 57 volunteers a week apart and in two different bottles – one for a table wine, the other for a grand cru.

The tasters were fooled.

When tasting a supposedly superior wine, their language was more positive – describing it as complex, balanced, long and woody. When the same wine was presented as plonk, the critics were more likely to use negatives such as weak, light and flat.

In 2008 a study of 6,000 blind tastings by Robin Goldstein in the Journal of Wine Economics found a positive link between the price of wine and the amount people enjoyed it. But the link only existed for people trained to detect the elements of wine that make them expensive.

In 2011 Professor Richard Wiseman, a psychologist (and former professional magician) at Hertfordshire University invited 578 people to comment on a range of red and white wines, varying from £3.49 for a claret to £30 for champagne, and tasted blind.

People could tell the difference between wines under £5 and those above £10 only 53% of the time for whites and only 47% of the time for reds. Overall they would have been just as a successful flipping a coin to guess.

So why are ordinary drinkers and the experts so poor at tasting blind? Part of the answer lies in the sheer complexity of wine.

For a drink made by fermenting fruit juice, wine is a remarkably sophisticated chemical cocktail. Dr Bryce Rankine, an Australian wine scientist, identified 27 distinct organic acids in wine, 23 varieties of alcohol in addition to the common ethanol, more than 80 esters and aldehydes, 16 sugars, plus a long list of assorted vitamins and minerals that wouldn’t look out of place on the ingredients list of a cereal pack. There are even harmless traces of lead and arsenic that come from the soil.

Three of wine’s most basic qualities – sweetness, sourness and bitterness – are picked up by the tongue’s taste buds. A good wine has the perfect balance of sweet from the sugar in grapes, sourness from the acids, particularly tartaric and malic acid, and bitterness from alcohol and polyphenols, including tannins.

Many wines are more acidic than lemon juice and are only palatable because that acidity is balanced by sweetness and bitterness. “It’s the holy trinity of the palate – sugar, acid and alcohol,” says Dr James Hutchinson, a wine expert at the Royal Society of Chemistry.

Professionals distinguish between the balance of these three basic elements and a wine’s flavour. And here the chemistry gets more complicated.

The flavour of wine – its aroma or bouquet – is detected not by the taste buds, but by millions of receptors in the olfactory bulb, a blob of nervous tissue where the brain meets the nasal passage.

Chemists have identified at least 400 aroma compounds that work on their own and with others to create complex flavours – some appearing immediately on first sniffing, others emerging only as an aftertaste. Most of these are volatiles – aromatic compounds that tend to have a low boiling point and waft away from glasses and tongues towards the olfactory bulb.

Some of these, the primary volatiles, are present in the grape. Others, the secondaries, are generated by yeast activity during fermentation. The rest, the tertiary volatiles, are formed as wine matures in barrels or bottles.

Jimi Hendrix

More evidence that wine-tasting is influenced by context was provided by a 2008 study from Heriot-Watt University in Edinburgh. The team found that different music could boost tasters’ wine scores by 60%. Researchers discovered that a blast of Jimi Hendrix enhanced cabernet sauvignon while Kylie Minogue went well with chardonnay.

Over the last few decades, wine scientists have begun to identify the compounds responsible for some of the distinctive aromas in wine.

The grassy, gooseberry quality of sauvignon blanc, for instance, comes from a class of chemicals called methoxypyrazines. These contain nitrogen and are byproducts of the metabolism of amino acids in the grape. Concentrations are higher in cooler climates, which is why New Zealand sauvignon blancs are often more herbaceous than Australian ones.

The flowery aroma of muscat and gewürztraminer comes from a class of alcohol compounds called monoterpenes. These include linalool – a substance also used in perfumes and insecticide – and geraniol, a pale yellow liquid that doubles up as an effective mosquito repellent and gives geranium its distinctive smell.

The spicy notes of chardonnay have been attributed to compounds called megastigmatrienones, also found in grapefruit juice.

“People underestimate how clever the olfactory system is at detecting aromas and our brain is at interpreting them,” says Hutchinson.

“The olfactory system has the complexity in terms of its protein receptors to detect all the different aromas, but the brain response isn’t always up to it. But I’m a believer that everyone has the same equipment and it comes down to learning how to interpret it.” Within eight tastings, most people can learn to detect and name a reasonable range of aromas in wine, Hutchinson says.

Detecting and finding the right vocabulary may be within everyone’s grasp. But when it comes to ranking wines, Hutchinson shares Robert Hodgson’s concerns.

“There’s a lot of nonsense and emperor’s new clothes in the wine world,” Hutchinson says. “I have had a number of wines costing hundreds of pounds that have disappointed me – and a number costing between £5 and £10 which have been absolutely surprising.”

People struggle with assessing wine because the brain’s interpretation of aroma and bouquet is based on far more than the chemicals found in the drink. Temperature plays a big part. Volatiles in wine are more active when wine is warmer. Serve a New World chardonnay too cold and you’ll only taste the overpowering oak. Serve a red too warm and the heady boozy qualities will be overpowering.

Colour affects our perceptions too. In 2001 Frédérick Brochet of the University of Bordeaux asked 54 wine experts to test two glasses of wine– one red, one white. Using the typical language of tasters, the panel described the red as “jammy’ and commented on its crushed red fruit.

The critics failed to spot that both wines were from the same bottle. The only difference was that one had been coloured red with a flavourless dye.

Other environmental factors play a role. A judge’s palate is affected by what she or he had earlier, the time of day, their tiredness, their health – even the weather.

For Hutchinson and Hodgson the unpredictability means that human scores of wines are of limited value.

“It’s very subjective and there’s a lot of politics marring it,” says Hutchinson. “People should use it as one indicator and not as an end-all. It would be a great sadness if people were only driven by what critics say.”

ScallopsIs there a scientific basis for the belief that red wine does not go with seafood? Researchers from Japanese drinks firm Mercian tested 64 varieties of wine with scallops, and concluded that the iron content of red wine speeded up the decay of fish, resulting in an overly ‘fishy’ taste. Photograph: Alamy

So if people cannot be relied on to judge wine, how about machines?

“In terms of replicating what a human can do we are a long way off,” Hutchinson says. “The one thing we can do well, though, is a lot of amazing analytical chemistry that allows us to detect a huge range of different compounds in a glass of wine.

”We can start to have an indication of how the acidity balances with the sweetness and different levels of flavour compounds.

“But the step we haven’t got to is how that raw chemical information can be crunched together and converted into something that reflects someone’s emotional response. That might be something we can never achieve.”

Meanwhile the blind tasting contests go on. Robert Hodgson is determined to improve the quality of judging. He has developed a test that will determine whether a judge’s assessment of a blind-tasted glass in a medal competition is better than chance. The research will be presented at a conference in Cape Town this year. But the early findings are not promising.

“So far I’ve yet to find someone who passes,” he says.


In 2007, Richard E Quandt, a Princeton economics professor, published a paper entitled On Wine Bullshit: Some New Software?” The study sought to describe the “unholy union” of “bullshit and bullshit artists who are impelled to comment on it”, in this case wine and wine critics. Quandt compiled a “vocabulary of wine descriptors” containing 123 terms from “angular” to “violets” via other nonsense descriptions such as “fireplace” and “tannins, fine-grained”.

Then, with the help of colleagues, he built an algorithm that generated wine reviews of hypothetical wines using his “vocabulary of bullshit”. For instance: “Château L’Ordure Pomerol, 2004. Fine minerality, dried apricots and cedar characterise this sage-laden wine bursting with black fruit and toasty oak.” He concluded that whether his reviews were “any more bullshit” than real ones was a “judgment call”. Sadly, he didn’t explore how long it would take a monkey to type a wine review.

Conta com a narração do piloto enquanto corre pela pista de Interlagos em 1973. Coisa para ir pro museu do esporte!

Vídeo  —  Publicado: 14 de abril de 2014 em Entretenimento, Fórmula 1, Lugares, Máquinas
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Ler e reler o mesmo material, grifar as partes importantes, e, finalmente, passar a noite estudando antes do teste.  Este é um roteiro de estudos muito utilizado pela maioria dos alunos, que oferece algum resultado no curto prazo, sem porém fazer com que as informações sejam fixadas no longo termo. Logo tudo aquilo que foi de certa forma decorada, se perde na memória. Este texto oferece um guia prático de como, com a mesma quantidade de tempo, obter resultados melhores, tanto naquele teste que vai ocorrer daqui duas semanas, como para as coisas que se quer aprender para toda a vida.

Deve-se ter um conceito em mente: quanto maior a dificuldade da sua estratégia em desenvolver o assunto estudado, mais seu cérebro vai gravá-lo. E a melhor forma de fazer isso é imaginar várias formas diferentes de usar o conhecimento recém adquirido.

Testando Seus Conhecimentos

Ao estudar determinado assunto ou matéria, ao fim capítulo você tem duas opções: reler tudo ou fazer um teste. Enquanto a releitura é um método fácil, que não causa dificuldades, pois já você conhece o texto (seu cérebro não fará esforço algum), fazer um teste sobre seus conhecimentos será mais difícil e mostrará mais claramente qual foi seu nível de compreensão da disciplina. Se não houver um teste pronto, faça você mesmo, escrito ou mentalmente, retornando ao texto. Você terá usado o mesmo tempo de uma releitura e reterá melhor as informações.

Prática Distribuída

Digamos que você está estudando línguas, e decorando palavras. Usualmente você pegaria uma palavra por vez, escrevê-la ou dizê-la várias vezes, e então passar para a próxima. Na prática distribuída, você usa uma sequência de palavras que deve decorar, e escreve/fala cada uma delas uma vez até o final da lista (gastando a mesma quantidade de tempo que usaria no primeiro método). Nosso cérebro aprende melhor quando você dá algum tempo para repetir um aprendizado.

Da mesma forma, se você imagina que poderá ou deverá dedicar quatro horas do seu tempo para se preparar para um teste, será muito mais produtivo espalhar essas quatro horas em quatro períodos de uma hora durante uma semana ou duas que precedem a avaliação.

Prática Intercalada

A prática intercalada é uma variação da prática distribuída. Usando a mesma teoria, você vai intercalar um estudo com outro, porém, nesse caso, vai utilizar assuntos diferentes dentro do mesmo período. Por exemplo, se estamos estudando matemática básica, aprendendo adição, subtração, multiplicação e divisão. Os livros textos normalmente explicarão a teoria da adição e, em seguida, darão uma série de exercícios para treinamento. Só então passarão para a subtração e seus respectivos exercícios. Na prática intercalada, você vai estudar a disciplina, e fazer um exercício de cada: adição, subtração, multiplicação, divisão, antes de passar ao próximo exercício de adição. Novamente o tempo de dedicação será o mesmo, mas os resultados do estudo serão mais duradouros (apesar da repetição em massa do mesmo tipo de exercício dê um resultado imediato melhor).

Interrogações Elaboradas e Auto-Explicação

Na interrogação elaborada, ao estudar um assunto, o aluno vai tentar explicar para si mesmo se a informação passada está correta.  Por exemplo, ao ler o conceito de fotossíntese – “é o processo no qual as plantas transformam água e dióxido de carbono em açúcar, que é seu alimento. Esse processo libera oxigênio“, o aluno poderia imaginar que todo ser vivo precisa se alimentar, e o alimento da planta seria o açúcar, logo a informação tem lógica. A pessoa pode não ter uma conclusão correto do conceito, mas só o processo de tentar elaborar um raciocínio sobre o assunto ajuda a reter a informação nova.

Na auto-explicação, o aluno tenta correlacionar o assunto recém aprendido com um que ele já domine. No caso da fotossíntese, o estudante pode pensar que, como as plantas, nós também precisamos nos alimentar, e como isso ocorre num caso e no outro.


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Uma empresa uruguaia disse ter criado um xarope, batizado de Out Alcohol, capaz de eliminar do sangue qualquer sinal de álcool em até 2 horas.

Reprodução/Facebook(Out Alcohol)

De acordo com o site do fabricante, a Embotelladora Serrana, a pessoa precisa tomar o produto 30 minutos antes de consumir bebida alcoólica. Out Alcohol é eficaz para eliminar totalmente do sangue o álcool de três taças de vinho ou duas doses de uísque.

Assim que o produto entra no sangue, começa a eliminar o álcool, já que acelera o metabolismo e faz com que ele seja expulso mais rapidamente pela urina“, explicou Tabaré Burgueño, presidente da Embotelladora Serrana ao jornal “República”.

A Embotelladora Serrana garante que a novidade no mercado do Uruguai não tem como objetivo ajudar os consumidores de álcool a passar incólumes pelo teste do bafômetro em blitz da lei seca. A ideia, diz a empresa, é eliminar os efeitos indesejados da ressaca.

A página do Out Alcohol no Facebook tem sido bastante visitada pelos jovens uruguaios. O produto tem feito sucesso na noitada de Montevidéu:

Modelos fazem propaganda do  produto antirressaca – Reprodução/Facebook (Out Alcohol)