Guestbook

Gordoncaf

27 Aug 2025 - 03:17 pm

Dr. Jake Scott is on the front line of his second pandemic in five years and he is not getting much sleep.

Scott works full-time as an infectious disease physician at Stanford Health Care’s Tri-Valley hospital in Pleasanton, California. When he is done taking care of his patients and his two grade-school aged kids, he often stays up past midnight writing — furiously penning op-eds, collecting studies, leading evidence reviews and posting meaty threads on social media, most of them correcting the record on vaccines.
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Often, he’s reacting to the latest maneuvers by US Health and Human Services Secretary Robert F. Kennedy Jr.. A pinned post responding to one of Kennedy’s appearances on Fox News has been viewed almost 5 million times. Another post fact-checking Kennedy’s claims about potential harms from aluminum in vaccines had 1 million views in its first 48 hours. Scott’s followers on X have doubled since April.
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“A million views for this long-winded, very detailed, kind of nerdy breakdown of the science,” Scott said, marveling at the attention it got. “I think that’s saying something, you know? People want that information, and they deserve it,” said Scott who is 48.

The Covid-19 pandemic turned many infectious disease specialists and virologists into household names. Scott’s was not one of them, perhaps because he was too busy treating patients. He didn’t stay out of the public discourse completely, however. He was one of the first doctors to tell people that Omicron didn’t seem to be as severe an infection as earlier strains of the virus, although some virologists were skeptical at the time.

In President Donald Trump’s second administration, however, Scott is taking on what he sees as a second pandemic — misinformation and disinformation about vaccines. He knows false information can be as harmful as any virus.
“When officials spread inaccurate information about vaccines, it does have real consequences, and families make decisions based on fear rather than on facts,” Scott said.

It’s already happening. The US Centers for Disease Control and Prevention recently reported data showing kindergarten vaccination rates continue to decline, as states make it easier to opt out of school vaccination requirements. Vaccine preventable diseases like measles and whooping cough are rising again, too.

Scott knows it could get much worse.

“In 2021, nearly every single patient I lost to Covid was unvaccinated by choice, and every colleague of mine has said the same thing.”

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27 Aug 2025 - 01:42 pm

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27 Aug 2025 - 07:49 am

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26 Aug 2025 - 09:50 pm

маленький токарный чпу — это современное оборудование для точной обработки металла и дерева.
Такое оборудование обеспечивает точное и быстрое изготовление деталей из различных материалов.

Автоматизация токарных работ минимизирует человеческий фактор и ускоряет выполнение задач. Сегодня станки с ЧПУ используются в машиностроении, авиации и других отраслях промышленности.

#### **2. Принцип работы токарных станков с ЧПУ**
Основой функционирования станка является программное управление, которое задает траекторию движения резца.

Система обратной связи позволяет корректировать работу станка в режиме реального времени. Таким образом, достигается высокая повторяемость деталей и минимальные отклонения от чертежа.

#### **3. Преимущества токарных станков с ЧПУ**
Одним из ключевых плюсов считается снижение зависимости от человеческого фактора.

Автоматизация процесса позволяет сократить производственные издержки. Кроме того, станки с ЧПУ обладают гибкостью и могут быть быстро перенастроены под новые задачи.

#### **4. Перспективы развития токарных станков с ЧПУ**
В будущем ожидается увеличение степени автоматизации и интеграция искусственного интеллекта.

Подключение к цифровым платформам даст возможность оптимизировать работу станков в режиме онлайн. Такие инновации повысят конкурентоспособность предприятий и снизят производственные издержки.

---

### **Спин-шаблон:**

#### **1. Введение в токарные станки с ЧПУ**
Сегодня трудно представить промышленность без токарных станков, оснащенных числовым программным управлением. Эти устройства позволяют выполнять высокоточную обработку металлических и неметаллических заготовок.

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*(Шаблон продолжается аналогично для всех последующих разделов.)*

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Michaelper

25 Aug 2025 - 10:03 pm

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.