The purpose of the gathering at JNU was to provoke a reaction from the government. If the
mob had truly wished to honour an executed terrorist, there were plenty of ways to do so
quietly. The students protesting in the bandwagon were unaware that while they
demonstrated a patriotic opinion , they slid through the fact that shouting slogans like
“Bharat ki barbadi” and “tukde” will only sow the seeds of doubt in the judicial minds of
the nation.
While many politicians gave their piece of mind this is what Arvind Kejriwal had to say…
“Del Pol openly flouting SC orders. Bassi acting so brazenly. What is source of his
confidence? What instructions does he have from his bosses,” Kejriwal tweeted. –The
country is trying to give its best shot at various field, these people are trying to pull it
down. If such cases are given importance they would rise more. Government should learn
to ignore cases which are of not much importance, but rather action should be taken if
such issues threaten the country. We have other important things to do.
Local residents of Munirka area protest outside the gates of the JNU, against a function that was allegedly anti national in nature praising Afzal Guru on campus, in the capital New Delhi on friday. Delhi Police security was provided at the entrance to the JNU during the protest. Express Photo by Tashi Tobgyal New Delhi 120216
5-10 thousand crore is being spent on institutions like JNU & IISER but about other 10000
institutions in India where 95% student are studying. They get very less money. Even I am
a part of the same faction.
The Constitution states
“ Words and speech can be criminalised and punished only in situations where it is being used to incite mobs or crowds to violent action”. Period.
Can we count on these bright young minds or hypothetically reframing
Two years ago, maybe three, you’d be hard-pressed to find this many distinct quadcoptors on the entire show floor, much less under one banner. In 2016, there are tons.
Octa-core Qualcomm Snapdragon 820 processor, clubbed with 4GB of RAM and Adreno 530 GPU. The handset is said to feature a 5.3-inch QHD (1440×2560) pixels resolution display with pixel density of 554ppi, and arrive in 16GB or 64GB inbuilt storage variants with no option for expandable storage. The smartphone is also tipped to sport a 16-megapixel rear camera with dual-LED flash and be backed by a 3030mAh battery. Additionally, the device will reportedly sport a fingerprint sensor on the rear panel, apart from including a USB Type-C port. It would also come with the latest MIUI 7 pre-installed, based Android 5.1.1 Lollipop.
The biggest Xbox franchises and the best of Xbox Live are coming to Windows 10. Start recording gameplay in seconds, compete against console players and stream games from your Xbox One to any Windows 10 PC in your home.
Great games optimized specifically for Windows 10, including Minecraft, Gigantic, Killer Instinct, and Gears of War. Challenge your friends, earn achievements, and be part of the premier gaming community in the world, with multiplayer powered by Xbox Live.
Join a party chat with your friends while playing – the same or even a different game – whether they’re on a Windows 10 PC or an Xbox One. And invite or join friends in multiplayer games like Fable Legends and Gigantic, wherever they are, on Windows 10 PCs and Xbox One.
LINK : http://www.gottabemobile.com/2015/06/30/windows-10-xbox-one-update-revealed/
Researcher TODD KUIKEN is promoting informed
policy-making for the emerging food products being produced by synthetic biology processes.
Todd Kuiken
Walk down any baking aisle at the grocery store, and you’ll notice two types of vanilla on the shelf. The one with the higher price tag is vanilla extract, made from the seedpods of the vanilla orchid, which grows in the shade in tropical areas like Madagascar and Indonesia. The other “vanilla” is a much lower-priced flavoring made from a chemical compound called vanillin, using a chemical process with petroleum as the base.
Unless we are eating directly from a local farmer, we don’t have a good understanding of what’s in our food.” —Todd Kuiken
And that’s just the start of a wave of new “synbio” food products, predicts Kuiken, whose program at the Wilson Center aims to inform public and policy discourse on synthetic biology. He envisions synbio increasingly being used to make food flavorings and key perfume ingredients that, like vanilla or saffron, are very high in value and difficult to grow or produce.
Synthetic biology uses tools like computers, DNA sequencing and chemicals to design organisms that do new things. The fermentation process that results in the new synbio vanillin, made by the Swiss company Evolva and sold almost exclusively as an ingredient to food companies, is just one method of synthetic biology; others more closely resemble breeding.
“Basically they [Evolva] are able to use yeast as the production factory,” says Kuiken, who adds that the synbio fermentation process is less energy intensive than using petro-chemical methods to make flavorings. Evolva also claims that this process allows the flavor profile of vanilla in foods to be controlled more precisely.
Stirring up trouble?
Research by the Wilson Center in 2013 and 2014 found that consumers generally have positive associations with synbio for medical applications, biofuels production and cleaning up the environment but they express concern over the creation of food additives.
Kuiken says he thinks there will be an initial backlash against synbio vanillin from some consumers because of the genetic engineering component used in the fermentation process. Friends of the Earth, for example, already has stated that it opposes synbio vanillin and has asked companies like Haagen-Dazs not to buy it. But clear labeling and better communications that explain all the chemical components of food ingredients, whether they’re produced from petro-chemicals or GMOs (genetically modified organisms) or via synbio, could help educate consumers on the array of ingredients in their food, says Kuiken: “Let’s be honest. Most people have no idea what’s in their food, much less where flavorings come from, which are mostly from chemicals.”
Opponents contend that synbio vanillin could hurt vanilla farmers because the synbio vanillin could be used in place of vanilla extract, and that vanilla farming protects tropical rainforests from expansion by soy, palm oil and sugar cane producers.
Kuiken, however, says he doesn’t “understand how [synbio vanilla] impacts a natural vanilla farmer at all. But I certainly understand the anxiety of a vanilla farmer. I think this needs to be researched further to fully understand the impacts,” he adds. Evolva, meanwhile, has stated that its target is the artificial vanilla market, which accounts for 99 percent of the global vanilla flavoring market.
Natural reactions
The use of synthetic biology in food products also raises issues with using the word “natural” on product labeling, says Kuiken.
“The word ‘natural’ is completely diluted in product labeling. People see the word ‘natural’ and think, oh it came directly from a plant. But that’s not true,” he says. “For ‘natural,’ there’s no clear definition, and the vanilla flavoring made from the GM yeast-produced vanillin could potentially be called ‘natural’” because yeast fermentation is a natural process, he adds.
Unlike GMO corn or soybeans, where the whole plant is genetically modified, in this case the synbio product is produced using a genetically modified organism; the final product is an extract and not the modified organism. So far, government regulators have not addressed labeling for synbio foods.
Kuiken says he thinks the emerging synbio flavorings market ultimately will prompt change in the long-contested “natural” food-labeling category because unlike the “organic” label, which is subject to more government regulations, the “natural” label has become meaningless, he believes.
Engineering the future
As genetic engineering of flavorings becomes more common, Kuiken says researchers will need to analyze the socio-environmental cost-benefit of bio-produced vanillin from sugar cane feedstock vs. conventionally produced flavoring made from petroleum. Companies could claim that flavoring produced by synthetic biology is a “greener” process because it doesn’t use petroleum. Yet yeast requires sugar as the feedstock, and Kuiken wonders what environmental, social, economic and land use changes would result from the switch from petroleum to yeast.
On a personal level, the technology of synbio flavorings is what interests Kuiken the most, he says. “Someone has figured out how to get yeast to spit out a chemical. It is interesting to think about that age-old question, do we know what is in the foods we are eating? Does it have chemical preservatives? GMOs?” he adds. “Unless we are eating directly from a local farmer, we don’t have a good understanding of what’s in our food.”
In the future, teams on the ground will be able to telerobotically repair and refuel spacecraft and change their orbits. At least, that’s what employees of the Satellite Servicing Capabilities Office at NASA’s Goddard Space Flight Center in Greenbelt, Maryland, are working toward.
Inspired by astronaut servicing of Hubble Space Telescope, the team is creating a robot system that could autonomously capture and then service a spacecraft. Not an easy feat.
NASA Goddard Robotic Demonstration and Test Manager Brian Roberts tapped into academic resources across the country to help solve some of the challenges. He recruited professors and students from several universities, including University of Maryland, Rensselaer Polytechnic Institute, Johns Hopkins University and Case Western Reserve University.
“We’ve kind of picked the unique skill sets that they have and said, for example, here are the challenges we’re having with cutting [an insulating] blanket on a satellite in space. Look at techniques we can use to make that easier,” Roberts said.
Satellite servicing robots must be able to cut through foil insulating blankets to access and repair or replace instruments inside the spacecraft. Lack of gravity complicates the process because blankets begin to move as soon as they are cut, obstructing the process, Roberts said. Professors and students at Johns Hopkins University in Baltimore, Maryland, found a solution using delicate robotic technology they previously developed for surgical procedures. The satellite servicing team is evaluating this technique in their proposed flight system for the robots.
Each university team plays a similar role.
The largest cadre of students comes from West Virginia University in Morgantown, which joined the project in 2010. Currently, about two dozen undergraduate and graduate students work on campus and at the West Virginia Robotic Technology Center (WVRTC) in Fairmont alongside professors and a full-time staff of engineers. They work hand-in-hand with Goddard, tackling some of the toughest challenges.
One of the challenges is that engineers sometimes do not design space robot arms to function on the ground. Their motors cannot lift them against Earth gravity, making development and testing with these machines nearly impossible.
The teams substituted industrial robots, such as those used to assemble cars. Their larger motors easily lift their weight against Earth gravity, but the assembly line automatons are not a perfect stand-in. Their industrial joints move more stiffly and they exert more force than space robots. Engineers bolted the largest robots into four tons of metal to stabilize them, but they still rock the building at full force.
Goddard and WVRTC co-develop software both to make the automatons simulate their space cousin’s more delicate actions, and to perform servicing-related tasks.
One of the biggest challenges in a potential servicing mission is capturing the client satellite. Having humans on the ground control the robotic capture of a spacecraft is incredibly difficult and risky, in part due to a communication delay of a few seconds as signals travel from the spacecraft to the ground. It doesn’t sound like much, but those few seconds can mean the difference between capturing a spacecraft and flying past a moving target. NASA engineers are therefore working on software and technologies that would empower the robot servicer to perform an autonomous capture. The industrial robots at Goddard and WVRTC help the engineers practice and hone these technologies.
Good Old Indian Curry 