XD OMG

Yeah, ive disabled all Comments for some time to keep the damn annoying spambots away, but now ive installed a math comments plugin.

This plugin asks the visitor making the comment to answer a simple math question. This is intended to prove that the visitor is a human being and not a spam robot. Example of such question:

This plugin does not require JavaScript or cookies. It uses a special encryption function; the result of the question is being passed via a hidden field. The result is being compared with the value entered by the visitor – after encrypring this value as well.

Means:

GO FUCK YOURSELF AND THE ONES USING YOU, FRIGGEN SPAMBOTS!

Also means:

comments are opend again \(^.^)/

This if from Galaxy Radio over the pond where the DJ tricks a cheating girlfriend that her boyfriend of 4 years if going to propose but oh ghess what he knows and here comes a on air dump for all of england! And in the style of Mr. Zairo, Hilarity Ensues!

Researchers from Hokkaido University have created artificial blood vessels using collagen derived from the skin of salmon. The researchers, who replaced the aortas of rats with the artificial blood vessels, claim to be the first to create and successfully test artificial blood vessels made using collagen derived from marine animals.

The researchers decided to use salmon skin for regenerative medicine applications after seeing large amounts of the skin go to waste in local seafood processing operations. On Japan’s northern island of Hokkaido, seafood processors discard about 2,000 tons of salmon skin each year — enough to yield an estimated 600 tons of collagen. In addition, there are no known viruses transmitted from salmon to humans, so the use of salmon collagen is regarded as relatively safe. Scientists have created artificial tissue from bovine (cow) and porcine (pig) collagen in the past, but there have always been concerns over the possible transmission of infectious diseases such as BSE (mad cow disease).

One problem the researchers faced early on was the salmon collagen’s poor resistance to heat. Because salmon collagen ordinarily melts at about 19 degrees Celsius (66 degrees Fahrenheit), it could not be used as a tissue replacement in humans. But by developing a process that forms the collagen into fibers and strengthens the bonds between molecules, the researchers were able to raise the melting point of the collagen to 55 degrees Celsius (131 degrees Fahrenheit).

The heat-resistant collagen was used to create blood vessels with an internal diameter of 1.6 mm and a wall thickness of 0.6 mm. When grafted into rats, the artificial blood vessels demonstrated the ability to expand and contract along with the heartbeat, and they were shown to be as strong and elastic as the original aortas.

Nobuhiro Nagai, from Hokkaido University, says the researchers plan to test the blood vessels in larger animals such as dogs. One day they hope to see their biomaterial used in humans as a replacement for damaged blood vessels, he says.

The research results are set to be announced at a meeting of the Japanese Society for Regenerative Medicine (JSRM), which is scheduled to begin in Yokohama on March 13.

Check out this awesome photo documentary slideshow at NG
called “Deepest Cave - Call of the Abyss” about the several weeks long taking exploration of the Krubera Cave system in the Arabika Massif, and the several days taking descent into this monster of a cave which required the installation of several base camps on the way down and several miles of telephone cable to keep in touch with the camps and the surface .

Six-Legged frog found in Waikato

A Waikato University scientist has offered an Arohena schoolboy $100 for his six-legged frog.

Seven-year-old Brett Wilson found the six-legged green tree frog on a friend’s farm outside Te Awamutu this week and named him Frog.

Now biological scientist Nick Ling wants to buy Frog to run DNA and skin tests, which could determine why he developed the abnormalities.

The Waikato Times has reported findings of a four-legged chicken, a five-legged frog and now Frog the six-legged amphibian.

Brett found Frog while fishing for tadpoles, but it was his mum Vanessa who noticed his deformities.

Frog has two right rear legs and another leg that stretches from under his stomach and around his back.

His left rear leg does not move, but both front legs are normal.

Brett said Frog could not jump but he could swim and wiggle his toes.

Dr Ling said pollution, or a glitch in nature, could be responsible for Frog’s deformities.

He said frog numbers were declining worldwide because of toxic pollutants in waterways, but he knew of no increase of abnormalities in the Waikato.

“Sometimes it occurs spontaneously, sometimes it can be an environmental abnormality.”

Dr Ling said Frog’s deformities were characteristic of those observed at polluted sites in North America.

“The chemically-induced deformities almost always involve hind limbs.”

But despite Frog’s extra limbs, he had become a pet, said Brett, and he was undecided whether to sell Frog to the university.

“I like him because he’s different to other frogs I’ve seen.”

Eight legged frog found in southeast China

A waitress shows a frog with eight legs in a restaurant in Quanzhou, in southeast China’s Fujian province Wednesday Feb. 28, 2007. The restaurant owners, who normally serve frog’s legs as a dish, have decided to spare the unique animal.

The Japan BBQ Association - “Let’s enjoy bbq more smart and stylish” - is offering barbecue training courses. Students can study for three levels of certification: Elementary Instructor, Advanced Instructor and Barbecue Master. The basic level involves a thirty minute lesson on barbecue fundamentals, a ninety minute practical and ends with a twenty minute written examination. Successful applicants get an ID card issued by the association. So far, 65 people have passed the elementary course, 2 the advanced level and one individual has made it to Barbecue Master status. Gravure idol Aki Hoshino (she of the “boobical mystery”) and comedy duo Summers are among those reported to have taken the initial course. Association chairman Tamio Shimojo (right) says that most Japanese barbecues are little more than variations on yakiniku and so the meat rarely gets cooked properly. He hopes that people taking his course will cut down on the time spent in preparing and tidying up and instead spend more time on cooking the food. The association’s site has a quiz that prospective students can take to see whether they have what it takes to pass the course