Project: SLENDER Apk Mod No Ads
Janet Denzel
The lake region of Gabon is thought to have one of the largest remaining populations of slender-snouted crocodile in Africa. While the species is formally protected in Gabon, it is heavily hunted for bushmeat and was observed on 47% of Organisation Ecotouristique du Lac Oguemou (OELO) market surveys over the last two years in Lambarn, Gabon. Our team proposes a project to better understand and reduce illegal trade of the slender-snouted crocodile through interviews, an outreach campaign directed at hunters and vendors, environmental education for the next generation of bushmeat consumers and a citizen science initiative at an ecotourism site to gather information and build awareness for the species. We aim to reduce the amount of crocodile bushmeat for sale, decrease demand for crocodile meat and rally support for crocodile conservation with the next generation of Lambarn and lake residents.
The impact of a PEER funded research project "Advanced Guidelines for Stability Design of Slender Reinforced Concrete Bridge Columns" is highlighted below. The project Principal Investigator (PI) is Michael H. Scott, Professor, Oregon State University. The Co-Principal Investigator is Mark D. Denavit, Assistant Professor, University of Tennessee, Knoxville
Through the development of design recommendations, this project will help engineers design more efficient slender RC columns in bridge structures when compared to approximate methods in AASHTO. Design recommendations will be based on inelastic second order finite element analyses performed using the OpenSees software framework. A new approach for modeling the time-dependent effects of creep and shrinkage in slender RC columns will be developed and validated against published experimental data. Effective stiffness and effective length factors will be assessed along with design limitations and guidance for second order analysis of RC bridge columns. To increase confidence in and applicability of analysis results, modeling recommendations based on OpenSees analyses will be further validated using CSiBridge. Integration of slender RC column experimental data with current PEER databases for cyclic loading of RC columns will be explored and will facilitate the sharing of information and further refinements of second order analysis and design methodologies for bridge structures.
In our quest for success we bring together cutting edge conservation science with institutional development, the biological side of species conservation with the human, and in-situ (wild) with ex-situ (captive) conservation action. We strive to support cooperation between zoological facilities, institutions of higher education and research, government ministries, industry, and civil society.
CrocodilesOur work focuses on conservation action for the West African slender-snouted crocodile (Mecistops cataphractus), a Critically Endangered species of crocodile endemic to West Africa. This species was traditionally placed in the genus Crocodylus as a single species. However, our recent research using DNA and morphology shows that it it not only belongs in its own genus, Mecistops, but that there are actually two slender-snouted crocodile species! While our focus is on Mecistops cataphractus throughout its range in West Africa, we also work with M. leptorhynchus in Central Africa.
We also explore ways to better understand and manage the enigmatic dwarf crocodiles of the genus Osteolaemus. Once recognized as a single, wide ranging species, these three diminutive crocodilians face incredible challenges from habitat loss to hunting. In particular, the Congo dwarf crocodile (Osteolaemus osborni) is one of the most important wildlife protein and economic resources in the Congo Basin. We hope to better understand and achieve sustainability of this trade for the crocodiles and peoples into the future.
lorem ipsum dolor set amet et it lorem ipsum dolor set amet et itPress Enquiries New Crocodile Species Found Hiding in Plain SightStudies of the Central African animal, which has unusually soft skin, also revealed its cousin to be critically endangered.
Being so high in water and without skin (or much pectin to hold delicate strands together), rhubarb can easily turn into almost a puree when cooked. As the water in the cells expands, it causes them to burst and the mixture to break down. I personally prefer my jams to contain distinct pieces of fruit, so I macerate the rhubarb, sugar and lemon juice overnight at room temperature. The sugar, being hygroscopic, will draw out water from the rhubarb, helping it to keep its shape (and also dissolving the sugar and making it less likely to burn).
Boil the mixture hard over medium-high heat, stirring often, until the setting point is reached. Pour into sterilised jars nearly to the top, then close tightly with new lids and invert 1 to 2 minutes. Check seals before storing somewhere cool, dark and dry, where the jam will last at least a year.
When the setting point is reached, remove from the heat immediately pour into the prepared jars to within a - to 1/8-inch of the rim. Wipe the rims if necessary, seal, and invert for 1 to 2 minutes. Flip right side up and allow the jam to sit, undisturbed, for 24 hours.
A note on jars: Annoyingly, we use different jars for home preserving in North America than in the UK. North American Mason jars are 3 pieces and must be given a more generous headspace and not sealed as tightly, so that air can escape and produce a vacuum seal. The two-piece jars used in the UK rely on the heat of the contents to create the vaccum, so are filled nearly to the brim and sealed tightly. Either way, use clean jars and new lids.
Bring a large pot of water to a boil, covered. Turn off heat. There should be enough water to cover all the filled jars by 2.5 to 5 cm (1- to 2-inches) and something on the bottom to protect the jars from the hot metal (e.g. a perforated pizza pan, round cake rack, silicone mat, tea towel...).
Pour hot syrup into packed jars. If using two-piece jars, fill to within 0.5 cm (1/4-inch) of the rim. If using Mason jars, fill to within 1.25 cm (1/2-inch) of the rim. Remove any air bubbles in the jar by rapping them on the counter and twisting them gently with the flick of the wrist. Add more syrup if necessary to reinstate the headspace. Wipe rims with a damp paper towel if any syrup has gotten on them, and seal with new lids. For two-piece jars, seal as tightly as possible; for Mason jars, seal just until you feel resistance.
Place jars in water bath, cover and bring to a boil over high heat. Reduce heat to medium and start timer for 15 minutes. When the timer goes off, turn off heat, remove lid, and let jars sit in water for 5 minutes. Remove jars from water to a wire rack, keeping them as upright as possible (a jar lifter is a great tool for this!). Let cool, undisturbed for 24 hours before checking seals. Label and store somewhere cool, dark and dry, where they will keep at least 9 months.
Hi Katie, the only issue with the larger headspace is that the jar might not seal. After 24 hours (upright! the flip is just for 1-2 minutes), check the seal. If it's sealed, great! You can put it in the cupboard. If not, pop it in the fridge where it should last at least 3 months if not longer.
We are in peak forced rhubarb season. We\u2019ve discussed it over on KP+ and I\u2019ve flirted the stuff over here on the Sunday newsletter. But no matter how many amazing recipes there are (crumble cake? mille feuille? rice pudding tart?) the fact of the matter is: Forced rhubarb is fleeting. So there is only one thing to do: Preserve it! And who better to take us through the multitude of ways to do that? Camilla Wynne, of course.
Over on KP+, get the low down on wobbly jelly as well as a very adorable striped version with my buttermilk panna cotta ft rhubarb kombucha. It\u2019s tangy and possibly one of the best things I\u2019ve eaten lately. And as an added bonus, my friends at momo kombucha are also offering a discount to KP+ subscribers and I\u2019ll also send a case to a KP+ subscriber. Because I love ya!
What\u2019s KP+? Well, it\u2019s the level up version of this newsletter.By joining KP+, you will support the writing and research that goes into the newsletter and get access to an amazing community, extra content, the full archive, and more. Subscribing is easy and only costs \u00A35 per month. Why not give it a go?
Every year, total elation is my first feeling at spotting hot pink, slender stalks of forced rhubarb at my grocery store. After months of (admittedly wonderful) imported citrus and tropical fruits, locally grown rhubarb is a true harbinger of spring. That elation quickly turns to panic, however, as I contemplate the utter brevity of the season. How will I ever get my fill in such little time? The answer, course, is preserving, and there are myriad ways to keep enjoying this very special \u201Cfruit\u201D year-round.
Actually, rhubarb is technically a vegetable, but since we treat it like a fruit, that\u2019s what I\u2019m going to call it. Field rhubarb\u2014essentially rhubarb left to its own devices\u2014certainly has its unique charms, but if you\u2019ve never had forced rhubarb, I encourage you to seek it out. Depending on where you live, however, this might not be easy. Discovered by accident in London in the 19th century, it\u2019s essentially a method for tricking plants into thinking spring has arrived.
Grown in warm darkness (and traditionally very romantically harvested by candlelight), the lack of photosynthesis produces spindly, tender, party-pink stalks with neon yellow leaves. Because it grows so fast\u2014around an inch a day\u2014it also makes a unique sound, as buds pop and then stalks rubs together in tightly packed sheds (listen here)
Sadly, the heyday of forced rhubarb has long since passed. The Rhubarb Triangle in West Yorkshire, England, is the area most associated with the fruit and was given Protected Designation of Origin (PDO) status by the European Commission in 2010. At its 1939 peak the area boasted 200 farms, but today only about a dozen remain, likely on account of increased access to imported fruit. Growing food in an artificially heated environment is also expensive (and not particularly sustainable). I certainly had trouble finding it when I lived in Montreal and would seethe with jealousy when I saw the gorgeous bakes on UK Instagram accounts. Since I moved to Ontario, however\u2014Canada\u2019s forced rhubarb region\u2014I too blithely post images of my spoils. But just as in the UK, our 1970s heyday saw at least 70 rhubarb farms, while today I only know of 2. That said, smaller farms, such as my friends at Aldergrove, are experimenting on a smaller scale with rhubarb forcers, which does give one hope.
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