I figure everyone else in my class rants about how hard this calss is, or how the homework takes too long, or the difficulty of the tests. I'm blogging now to say, that on the last day, I feel this class has done me some real good, I've studied (which is a first) and been more responsible than usual.
I'd like to thank you for the oppurtunity to take your Class, I've benifited from it more than you could imagine.
You kept my attention and let me learn a little,
Thank You,
Davis S.
Wednesday, August 1, 2007
Image Capture 3

My Grandfather's a Vetanarian in Pensacola Beach, Fl. He called me a few weeks back to inform me that he as going to be on the upcoming episode's of "Shark Week" on the Discovery Channel. My grandfather's Grandfather was Eugene P. Stine; If you know anything about the movie Jaws, it was based on Shark attacks around the Gulf Bay region in the summer's of 1918-1920 but set around present time when Spielberg directed it. My grandfather was the Shipdock Captain at the time and led the Hunt for what they at the time called "Yona", after Jonah, the Man who was shallowed by the great fish in the Bible. The photograph I'm showing you is of the Great White that was finally caught and killed by my Ancestor's own hands. you can see my grandfather, Robert L. Stine, on "Deadliest foe" this Sunday at 6p.m.
Personal response 4
So, my Girlfriend loves Chocolate more than anything else in this world, So finding this new article seemed like fate.
Scientists in Spain are reporting development of a new process to make cocoa powder with higher amounts of the healthful chemical compounds linked to chocolate's beneficial effects. The study is scheduled for publication in the May 30 issue of ACS' Journal of Agricultural and Food Chemistry.
Juan Carlos Espin de Gea and colleagues report that the new cocoa powder contains levels of some flavonoids 8 times higher than conventional cocoa. They achieved the higher flavonoid content by omitting the traditional fermentation and roasting steps used in the processing of cocoa beans. Those steps destroy some flavonoids, which are natural antioxidants.
I guess that's why she's never been sick.
Scientists in Spain are reporting development of a new process to make cocoa powder with higher amounts of the healthful chemical compounds linked to chocolate's beneficial effects. The study is scheduled for publication in the May 30 issue of ACS' Journal of Agricultural and Food Chemistry.
Juan Carlos Espin de Gea and colleagues report that the new cocoa powder contains levels of some flavonoids 8 times higher than conventional cocoa. They achieved the higher flavonoid content by omitting the traditional fermentation and roasting steps used in the processing of cocoa beans. Those steps destroy some flavonoids, which are natural antioxidants.
I guess that's why she's never been sick.
Subscribe to:
Comments (Atom)