மீன் எண்ணெய் லுகேமியா குணப்படுத்த

Fish oil may hold key to leukaemia cure (IANS)




25 December 2011A fish oil compound that targets leukaemia stem cells also holds the key to its cure.



Leukaemia refers to cancer of the blood or bone marrow (which produces blood cells), resulting in abnormal production of leukocytes (white blood cells).



The D12-PGJ3 compound targeted and killed stem cells of a particular class of leukaemia, CML, in mice, said Sandeep Prabhu, associate professor of molecular toxicology at the Penn State University.




D12-PGJ3 is produced from Eicosapentaenoic acid, an Omega-3 fatty acid found in fish and fish oil, said Prabhu, according to a university statement.



Some of leukaemia symptoms are poor blood clotting, impaired immune system, anaemia besides nausea, fever, chills, night sweats, flu-like symptoms and tiredness, the journal Blood reports.



The compound kills cancer-causing stem cells in the mice’s spleen and bone marrow. Specifically, it activates a gene p53 in the leukaemia stem cell that programmes the cell’s own death, the researchers said.



“p53 is a tumour suppressor gene that regulates the response to DNA damage and maintains genomic stability,” Prabhu said.



Killing the stem cells in leukaemia, a cancer of the white blood cells, is important because stem cells can divide and produce more cancer cells, as well as create more stem cells, he added.

சந்திரன் வட துருவம் ( The Moon's North Pole )

The Earth's moon has been an endless source of fascination for humanity for thousands of years. When at last Apollo 11 landed on the moon's surface in 1969, the crew found a desolate, lifeless orb, but one which still fascinates scientist and non-scientist alike.

This image of the moon's north polar region was taken by the Lunar Reconnaissance Orbiter Camera, or LROC. One of the primary scientific objectives of LROC is to identify regions of permanent shadow and near-permanent illumination. Since the start of the mission, LROC has acquired thousands of Wide Angle Camera images approaching the north pole. From these images, scientists produced this mosaic, which is composed of 983 images taken over a one month period during northern summer. This mosaic shows the pole when it is best illuminated, regions that are in shadow are candidates for permanent shadow. 

Facts Never Known

# Our eyes remain the same size from birth onward, but our nose and ears never stop growing.
# The Barbie doll’s full name is Barbara Millicent Roberts.
# The Mona Lisa has no eyebrows.
# Ants never sleep!
# When the moon is directly overhead, you will weigh slightly less.
# Alexander Graham Bell, the inventor of the telephone, never called his wife or mother because they were both deaf.
# An ostrich’s eye is bigger than its brain.
# “I Am” is the shortest complete sentence in the English language.
# Babies are born without knee caps – actually, they’re made of cartilage and the bone hardens between the ages of 2 and 6 years.
# Happy Birthday (the song) is copyrighted.
# Butterflies taste with their feet.
# A “jiffy” is an actual unit of time for 1/100th of a second.
# It is impossible to sneeze with your eyes open.
# Leonardo Da Vinci invented the scissors.
# Minus 40 degrees Celsius is exactly the same as minus 40 degrees Fahrenheit.
# No word in the English language rhymes with month, orange, silver or purple.
# Shakespeare invented the words “assassination” and “bump.”
# Stewardesses is the longest word typed with only the left hand.
# Elephants are the only animals that cannot jump.
# The names of all the continents end with the same letter that they start with.
# The sentence, “The quick brown fox jumps over the lazy dog” uses every letter in the English language.
# The shortest war in history was between Zanzibar and England in 1896. Zanzibar surrendered after 38 minutes.
# The strongest muscle in the body is the tongue.
# The word “lethologica” describes the state of not being able to remember the word you want.
# Camels have three eyelids to protect themselves from the blowing desert sand.
# TYPEWRITER is the longest word that can be made using the letters on only one row of the keyboard.
# You can’t kill yourself by holding your breath.
# Money isn’t made out of paper. It’s made out of cotton.
# Your stomach has to produce a new layer of mucus every two weeks or it will digest itself.
# The dot over the letter “i” is called a tittle.
# A duck’s quack doesn’t echo. No one knows why!
# The “spot” on the 7-Up comes from its inventor who had red eyes – he was an albino. ’7′ was because the original containers were 7 ounces and ‘UP’ indicated the direction of the bubbles.
# Chocolate can kill dogs, as it contains theobromine, which affects their heart and nervous system.
# Because metal was scarce, the Oscars given out during World War II were made of plaster.
# There are only two words in the English language that have all five vowels in order: “abstemious” and “facetious.”
# If one places a tiny amount of liquor on a scorpion, it will instantly go mad and sting itself to death.
# Bruce Lee was so fast that they actually had to slow film down so you could see his moves.
# The original name for butterfly was flutterby.
# By raising your legs slowly and laying on your back, you cannot sink into quicksand.
# Dogs and cats, like humans, are either right or left handed.
# Charlie Chaplin once won the third prize in a Charlie Chaplin look-alike contest.
# Sherlock Holmes NEVER said “Elementary, my dear Watson”.
# The Guinness Book of Records holds the record for being the book most often stolen from Public Libraries.
# Bats always turn left when exiting a cave.
# The shortest English word that contains the letters A, B, C, D, E, and F is “feedback.”
# All Polar bears are left-handed.
# In England, the Speaker of the House is not allowed to speak.
# “Dreamt” is the only English word that ends in the letters “mt.”
# Almonds are a member of the peach family, and apples belong to the rose family.
# Peanuts are one of the ingredients of dynamite.
# The only 15 letter word that can be spelled without repeating a letter is “uncopyrightable”.
# In most advertisements, the time displayed on a watch is 10:10
# Tigers have striped skin, not just striped fur.
# Alfred Nobel, in whose name the Nobel prizes are instituted, was the inventor of dynamite.
# The planet Venus does not tilt, so consequently, it has no seasons. It is the only planet that rotates clock-wise.
# Honey is the only food that doesn’t spoil.
# The word “set” has more definitions than any other word in the English language.
# Molecularly speaking, water is actually much drier than sand.
# Human tonsils can bounce higher than a rubber ball of similar weight and size, but only for the first 30 minutes after they’ve been removed.
# US President John F. Kennedy was an accomplished ventriloquist.
# Coca-Cola was originally green.
# Moths are unable to fly during an earthquake.
# Contrary to popular belief, the white is not the healthiest part of an egg. It’s actually the shell.
# Nearly three percent of the ice in Antarctic glaciers is penguin urine.
# Hot water will turn into ice faster then cold water.
# “Rhythm” is the longest English word without a vowel.
# Like fingerprints, every person’s tongue print is different.
# No piece of normal-size paper can be folded in half more than 7 times.
# The tongue is the only muscle that is attached from one end only.
# Pumice is the only rock that floats in water.
# Camel’s milk does not curdle.
# Your foot is the same length as your forearm, and your thumb is the same length as your nose. Also, the length of your lips is the same as the index finger.
# Natural pearls melt in vinegar.
# Buttermilk does not contain any butter.
# The human brain is 80% water.
# Men’s shirts have the buttons on the right while women’s shirts have the buttons on the left.
# Human fingernails grow nearly 4 times faster than toenails.
# The Great Pyramid at Giza in Egypt holds a constant temperature of 68 degrees Fahrenheit.
# The liquid inside young coconuts can be used as a substitute for blood plasma.
# Oak trees do not produce acorns until they are fifty years of age.
# It takes approximately 2 million flowers for a bee to make 1 pound of honey.
# Human saliva has a boiling point three times that of regular water.
# It is physically impossible to urinate and give blood at the same time.
# The letter J does not appear anywhere in the periodic table of the elements.
# The right lung of a human is larger than the left one. This is because of the space and placement of the heart.
# Watermelons, which are 92% water, originated from the Kalahari Desert in Africa.
# The hair of some cancer patients treated with chemotherapy can grow back in a different colour, and sometimes even be curly or straight.
# The markings that are found on dice are called “pips.”
# 111,111,111 x 111,111,111 = 12,345,678,987,654,321
# The cigarette lighter was invented before the match.
# Leonardo Da Vinci never signed or dated his most famous painting, the Mona Lisa.
# The ampersand (&) was the last letter of the Latin alphabet.
# The palms of your hands and the soles of your feet cannot tan, or grow hair.
# Dolphins can swim and sleep at the same time, as they sleep with one eye open.
# Each nostril of a human being registers smell in a different way. Those by the right nostril are more pleasant than the left.
# The longest single-syllable word in the English language is “screeched.”
# The word “Checkmate” in chess comes from the Persian phrase “Shah-Mat,” which means “the king is dead”.
# Each king in a deck of playing cards represents a great king from history:  Spades – King David, Clubs – Alexander the Great, Hearts – Charlemagne, and Diamonds – Julius Caesar.
# In Gulliver’s Travels, Jonathan Swift described the two moons of Mars, Phobos and Deimos, giving their exact size and speeds of rotation. He did this more than 100 years before either moon was discovered!
# If a statue in the park of a person on a horse has both front legs in the air, the person died in battle; if the horse has one front leg in the air, the person died as a result of wounds received in battle; if the horse has all four legs on the ground, the person died of natural causes.

The Statue of Liberty's index finger is eight feet long.
Rain has never been recorded in some parts of the Atacama Desert in Chile.
 A 75 year old person will have slept about 23 years.
Boeing 747's wing span is longer than the Wright brother's first flight. The Wright brother's invented the airplane.
 There are as many chickens on earth as there are humans. 
One type of hummingbird weighs less than a penny.
The word "set" has the most number of definitions in the English language; 192 Slugs have four noses.
Sharks can live up to 100 years.
Mosquitos are more attracted to the color blue than any other color.
 Kangaroos can't walk backwards.
About 75 acres of pizza are eaten in in the U.S. everyday.
The largest recorded snowflake was 15 Inch wide and 8 Inch thick. It fell in Montana in 1887.
 The tip of a bullwhip moves so fast that the sound it makes is actually a tiny sonic boom.
 Former president Bill Clinton only sent 2 emails in his entire 8 year presidency.
 Koalas and humans are the only animals that have finger prints.
 There are 200,000,000 insects for every one human.
 It takes more calories to eat a piece of celery than the celery had in it to begin with.
The world's largest Montessori school is in India, with 26,312 students in 2002.
 Octopus have three hearts.
 If you ate too many carrots, you would turn orange.
 The average person spends two weeks waiting for a traffic light to change.
 1 in 2,000,000,000 people will live to be 116 or old.
 The body has 2-3 million sweat glands.
. Sperm whales have the biggest brains; 20 lbs.
 Tiger shark embroyos fight each other in their mother's womb. The survivor is born.
 Most cats are left pawed.
 250 people have fallen off the Leaning Tower of Pisa.
 A Blue whale's tongue weighs more than an elephant.
 You use 14 muscles to smile and 43 to frown. Keep Smiling! 
 Bamboo can grow up to 3 ft in 24 hours.
 An eyeball weighs about 1 ounce.

நுண்ணலை அடுப்பு பாதுகாப்பானதா ! ( Microwave oven is Healthy ? )

A fixture in office break rooms, convenience stores and homes for decades, the microwave oven has been heating frozen foods, leftovers and even more elaborate meals for decades. In fact, some hip urban restaurants employ the familiar device to cook all their meals, from apps to entrees. Not only does this save energy and allow the restaurants to cope with small square footages in space-constrained districts, but it also offers a new retro-novelty, giving a wow factor to those who aren't familiar with the appliance's true versatility.









Yet Google "are microwave ovens safe," and you'll get a barrage of hits from concerned mothers and others who are worried that the handy device might have a dark, even dangerous side. Of course, the prevailing consensus among scientists, public health experts, government agencies and the general public is that microwave ovens are overwhelmingly safe when used as directed. However, it's also true that there may be some legitimate questions about the safety of certain aspects of the technology, beyond the paranoia of the tin-foil hat crowd.

1. Microwave Ovens Were Discovered Accidentally

Status: Fact
Apparently no one thought of cooking food with microwaves until the 1940s, when a self-taught engineer named Percy Spencer was building radar equipment in a lab for Raytheon, and noticed that a chocolate bar he had in his pocket started to melt. He had been building magnetrons, and realized that microwaves can be directed at food to heat it up rapidly. He tested his idea by popping popcorn and exploding an egg. Not long after we were all happily scarfing down TV dinners.

2. There Is Dissent Over How Microwaves Actually Heat Food

Status: Fact
Microwave radiation is a form of non-ionizing radiation (meaning it can't directly break up atoms or molecules) that lies between common radio and infrared frequencies. So it is not thought to damage DNA of living things, the way X and gamma rays do. Still, microwaves can obviously cause heating effects, and can harm or kill at high energies. That's why microwave ovens on the market must operate at or below strict limits set by the federal government.
Most microwave ovens hit food with microwaves at a frequency of 2.45 gigahertz (GHz) (a wavelength of 12.24 centimetres (4.82 in)). The prevailing belief is that molecules in the food, particularly water, absorb energy from the waves through dielectric heating. That is, since water molecules are polar, having a positive end and negative end, they begin to rotate rapidly as the alternating electric field passes through. That rotation is thought to add heat to the food.
However, there are some scientists who have dissented with this view, suggesting that other interactions between the particles may be responsible for the heating.

3. Microwave Ovens Cook Food from the Inside Outside

Status: Myth
Although many people believe this to be the case, microwaves actually work on the outer layers of food, heating it by exciting the water molecules there. The inner parts of food are warmed as heat transfers from the outer layers inward. This is why a microwave can only cook a big hunk of meat to a depth of about one inch inward.

4. Metals Get Dangerously Hot in Microwaves

Status: Myth
Metals reflect microwaves, whereas plastic, glass and ceramics allow them to pass through. That means metals don't appreciably heat up in a microwave oven. However, thin pieces of metal, such as foils or the tines of a fork, can act as antenna, and the waves can arc off them, forming dramatic sparks.

5. Microwave Ovens are Energy Efficient Ways to Cook

Status: Fact
A complete analysis of cooking efficiency depends on a number of factors, including what you are trying to prepare and the cost -- and greenness -- of your local supply of electricity, gas or other fuel. Typically though, a microwave uses less energy to heat food than conventional ovens or ranges, because it works faster and more of the energy is focused directly on the food, versus heating containers or surrounding air. In fact, Energy Star calculated that cooking or re-heating small portions of food in the microwave saves as much as 80% of the energy needed for an oven.
Don't get too excited, however. Consumer advocate Michael Bluejay pointed out to Earth Talk that even for someone who bakes three hours a week, using the cheapest cooking method would save only an estimated $2.06/month compared to the most expensive method. "Focusing on cooking methods is not the way to save electricity [at home]," says Bluejay. "You should look at heating, cooling, lighting and laundry instead."

6. You Can't Heat Oils in a Microwave

Status: Fact
Oils such as olive oil do not heat well in microwaves because their molecules lack the polarity found in water. It's also true that frozen butter is hard to thaw in a microwave, because the bulk of the substance is oil, and the portion of water present is in the form of ice, which keeps the molecules locked up in crystal form, making oscillation more difficult.

7. Heating Plastics in a Microwave Can Be Dangerous

Status: Fact
The safest course of action is to avoid putting any plastics in the microwave. When the Milwaukee Journal Sentinel tested plastics labeled microwave-safe and advertised for infants, even those were found to release "toxic doses" of Bisphenol A when heated in a microwave. "The amounts detected were at levels that scientists have found cause neurological and developmental damage in laboratory animals," the paper reports.
In fact, the term "microwave safe" is not regulated by the government, so it has no verifiable meaning. According to the Journal Sentinel's testing, BPA "is present in frozen food trays, microwaveable soup containers and plastic baby food packaging." It is often found in plastics marked No. 7, but may also be present in some plastics labeled with Nos. 1, 2 and 5 as well, according to the report. Better to stick to glass or ceramics.

8. Boiling a Cup of Water in a Microwave Can Cause It to Explode

Status: Fact
One potential danger of microwave ovens is getting scalded by over heated water. What can happen is that when plain water is heated in a microwave in a clean ceramic or glass container for too long, it can prevent bubbles from forming, which normally cool it down. The water can become superheated, past its boiling point. So when it is disturbed, say by moving it or dropping something in it, the heat releases violently, erupting boiling water out of the cup.
To avoid this risk heat water only the minimum amount of time needed. Or place a wooden spoon or stick in it (you should be fine with a metal spoon too, as we discussed above. Don't use a metal fork though, which could spark.)

9. Microwave Cooking Can Be Unsafe Because It Doesn't Heat Evenly

Status: Fact
As we learned from Jim Gaffigan, microwaves don't always heat food evenly, sometimes leaving cold pockets next to hot pockets. If you're working with raw meat, this can be dangerous, since it could leave harmful bacteria.
The Center for Science in the Public Interest has warned that consumers should follow heating instructions carefully, including the standing time needed for additional cooking (in other words don't try to cool it off before you touch it).

10. Microwaves Leak Unsafe Levels of Electromagnetic Radiation

Status: Myth (at least most of the time)
For decades scientists and consumers have been debating over the possible effects of non-ionizing electromagnetic radiation on living tissue. Since we can't very well grow people in controlled lab experiments, it's very difficult to sort out the various risks we might get from fields emitted from power lines, cell phones, airplane flights, computers, clock radios, and of course microwave ovens. We know strong fields raise cancer rates and other problems, but what about the cumulative effect of small exposure, or effects on children?
No one knows, although we can take heart that the FDA limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts (mW) of microwave radiation per square centimeter, at approximately 2 inches from the oven surface. According to the agency, "This limit is far below the level known to harm people." It's also true that microwave energy decreases dramatically as you move away from the source of radiation. A measurement made 20 inches from an oven would be approximately one one-hundredth of value measured at 2 inches. The federal standard also requires all ovens to have two independent interlock systems that stop the production of microwaves the moment the latch is released or the door opened.
In an interview with TDG, mechanical engineer Mark Connelly, the deputy technical director of Consumer Reports, said that the vast majority of microwave ovens his group has tested have shown "very little leakage of radiation." Connelly echoed the advice of the FDA, which is that if people are concerned, they can simply step away from a microwave oven when in use.
Asked if people should avoid looking into a working microwave, since the eyes are known to be the most sensitive to that form of radiation, and are known to develop cataracts at high field strengths, Connelly said he didn't think it mattered, "since the window is shielded, and there shouldn't be leakage through that."


"If you are concerned, then go out and spend $20 on a testing kit to reassure yourself that there isn't any radiation leaking from your microwave," Connelly added. He said his testing of consumer-grade kits has shown them to be reasonably reliable, despite some press accounts to the contrary. "Microwaves can wear over time, with gaskets wearing or trouble developing in the door. So I think it's prudent to spend a little money to test them," he said.

11. Microwaves Alter Food in Undesirable, Possibly Unsafe, Ways

Status: Undetermined but Unlikely
It's a fact of life that any type of cooking changes the chemistry of food. It can reduce the levels of some nutrients, just as it can increase the levels of others (e.g. lycopenes), or make them more or less available to the body for use. (Raw food anyone?) The prevailing view is that microwaves do not alter foods in ways that are any more deleterious or harmful than other types of cooking. In fact, some have argued that the faster cooking time may actually preserve more nutrients versus other methods.


Still, we know sufficiently little about nutrition and the cumulative effects of food science that some aren't so convinced (of course, there is also the threat of any harmful substances present getting released upon cooking, such as the diacetyl blamed for "popcorn lung.") In a recent article E Magazine pointed out that popular holistic health expert Dr. Andrew Weil has written, "There may be dangers associated with microwaving food... there is a question as to whether microwaving alters protein chemistry in ways that might be harmful." According to the magazine, Dr. Fumio Watanabe of Japan's Kochi Women's University found that heating samples for six minutes degenerated 30 to 40% of the milk's vitamin B12. This kind of breakdown took about 25 minutes of boiling with conventional heat. In a 1992 Stanford Medical School study often cited by microwave opponents, researchers reported a "marked decrease" in immune-boosting factors in microwaved human breast milk. In the late 1980s Swiss scientists reported decreases in hemoglobin and white blood cells in rats that had eaten microwaved food.
It's also much reported on the Internet that microwaving human blood renders it unsafe for transfusion -- though medical professionals point out that rapidly heating blood via any method can have the same negative result.


The conclusion made by government agencies and mainstream organizations is that microwaved food is safe, as well as convenient. There's a limited number of studies that may suggest otherwise, but given the lack of large-scale or compelling evidence it's hard to feel that tossing our your microwave is a particularly smart step. Everyone interviewed for this piece pointed to other issues as more pressing, from ubiquitous exposure to cell phones to more serious threats from radon, or bigger energy users like heating and cooling. That doesn't mean microwaves aren't worth thinking about, however.
And what are microwaves good for?


References

[1]http://www.inspiredliving.com/nutrition/nutrient-loss.htm

[2]http://home.howstuffworks.com/microwave1.htm

[3]http://en.wikipedia.org/wiki/Microwave_oven

[4]http://en.wikipedia.org/wiki/Electromagnetic_wave

[5]http://en.wikipedia.org/wiki/Electromigration

[6]http://www.youtube.com/watch?v=AE3dRBlQjTE

[7]http://www.youtube.com/watch?v=x1jqSKHfffU

[8]http://www.youtube.com/watch?v=vCNNqgKqnaQ

[9]http://www.howstuffworks.com/nuclear.htm

[10]http://en.wikipedia.org/wiki/Ionizing_radiation

[11]http://en.wikipedia.org/wiki/Food_irradiation

Learn more:http://www.naturalnews.com/022015.html#ixzz1IS3Ah3TM

Microwave oven-Part II

The Hidden Hazards

Technology holds great promise when developed, promoted and used by ethical individuals and institutions. Harmful or immorally utilized technologies should spur us to take action to set things right. To that end, we share the information below.

This excellent article was written by Anthony Wayne and Lawrence Newell. Reprinted with permission of The Christian Law Institute. http://lawgiver.org

Radiation Ovens
The Proven Dangers of Microwaves

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash.

Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.

The purpose of this report is to show proof - evidence - that microwave cooking is not natural, nor healthy, and is far more dangerous to the human body than anyone could imagine. However, the microwave oven manufacturers, Washington City politics, and plain old human nature are suppressing the facts and evidence. Because of this, people are continuing to microwave their food - in blissful ignorance - without knowing the effects and danger of doing so.

How do microwave ovens work?

Microwaves are a form of electromagnetic energy, like light waves or radio waves, and occupy a part of the electromagnetic spectrum of power, or energy. Microwaves are very short waves of electromagnetic energy that travel at the speed of light (186,282 miles per second). In our modern technological age, microwaves are used to relay long distance telephone signals, television programs, and computer information across the earth or to a satellite in space. But the microwave is most familiar to us as an energy source for cooking food.

Every microwave oven contains a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way as to produce micro wavelength radiation at about 2450 Mega Hertz (MHz) or 2.45 Giga Hertz (GHz). This microwave radiation interacts with the molecules in food. All wave energy changes polarity from positive to negative with each cycle of the wave. In microwaves, these polarity changes happen millions of times every second. Food molecules - especially the molecules of water - have a positive and negative end in the same way a magnet has a north and a south polarity.

In commercial models, the oven has a power input of about 1000 watts of alternating current. As these microwaves generated from the magnetron bombard the food, they cause the polar molecules to rotate at the same frequency millions of times a second. All this agitation creates molecular friction, which heats up the food. The friction also causes substantial damage to the surrounding molecules, often tearing them apart or forcefully deforming them. The scientific name for this deformation is "structural isomerism".

By comparison, microwaves from the sun are based on principles of pulsed direct current (DC) that don't create frictional heat; microwave ovens use alternating current (AC) creating frictional heat. A microwave oven produces a spiked wavelength of energy with all the power going into only one narrow frequency of the energy spectrum. Energy from the sun operates in a wide frequency spectrum.

Many terms are used in describing electromagnetic waves, such as wavelength, amplitude, cycle and frequency:

Wavelength determines the type of radiation, i.e. radio, X-ray, ultraviolet, visible, infrared, etc.
Amplitude determines the extent of movement measured from the starting point.
Cycle determines the unit of frequency, such as cycles per second, Hertz, Hz, or cycles/second.
Frequency determines the number of occurrences within a given time period (usually 1 second); The number of occurrences of a recurring process per unit of time, i.e. the number of repetitions of cycles per second.

Radiation = spreading energy with electromagnetic waves

Radiation, as defined by physics terminology, is "the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay." Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simpler terms, a microwave oven decays and changes the molecular structure of the food by the process of radiation. Had the manufacturers accurately called them "radiation ovens", it's doubtful they would have ever sold one, but that's exactly what a microwave oven is.

We've all been told that microwaving food is not the same as irradiating it (radiation "treatment"). The two processes are supposed to use completely different waves of energy and at different intensities. No FDA or officially released government studies have proven current microwaving usage to be harmful, but we all know that the validity of studies can be - and are sometimes deliberately - limiting. Many of these studies are later proven to be inaccurate. As consumers, we're supposed to have a certain degree of common sense to use in judgment.
Take the example of eggs and how they were "proven" to be so harmful to our health in the late 1960's. This brought about imitation egg products and big profits for the manufacturers, while egg farms went broke. Now, recent government sponsored studies are saying that eggs are not bad for us after all. So, whom should we believe and what criteria should we use to decide matters concerning our health? Since it's currently published that microwaves - purportedly - don't leak into the environment, when properly used and with approved design, the decision lies with each consumer as to whether or not you choose to eat food heated by a microwave oven or even purchase one in the first place.

Motherly instincts are right

On a more humorous side, the "sixth sense" every mother has is impossible to argue with. Have you ever tried it? Children will never win against a mother's intuition. It's like trying to argue with the arm - appearing out of nowhere - that pinned you to the back of the seat when your mother slammed on the brakes.

Many of us come from a generation where mothers and grandmothers have distrusted the modern "inside out" cooking they claimed was "not suitable" for most foods. My mother refused to even try baking anything in a microwave. She also didn't like the way a cup of coffee tasted when heated in a microwave oven. I have to fully agree and can't argue either fact. Her own common sense and instincts told her that there was no way microwave cooking could be natural nor make foods "taste they way they're supposed to". Reluctantly, even my mother succumbed to re-heating leftovers in a microwave due to her work schedule before she retired.

Many others feel the same way, but they're considered an "old fashioned" minority dating back to before the 1970's when microwaves first overwhelmed the market. Like most young adults at the time, as microwave ovens became commonplace, I chose to ignore my mother's intuitive wisdom and joined the majority who believed microwave cooking was far too convenient to ever believe anything could be wrong with it. Chalk one up for mom's perception, because even though she didn't know the scientific, technical, or health reasons why, she just knew that microwave ovens were not good based on how foods tasted when they were cooked in them. She didn't like the way the texture of the microwaved food changed either.

Microwaves unsafe for baby's milk

A number of warnings have been made public, but have been barely noticed. For example, Young Families, the Minnesota Extension Service of the University of Minnesota, published the following in 1989:

"Although microwaves heat food quickly, they are not recommended for heating a baby's bottle. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container, such as a baby bottle, could cause it to explode. Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins. In expressed breast milk, some protective properties may be destroyed. Warming a bottle by holding it under tap water, or by setting it in a bowl of warm water, then testing it on your wrist before feeding may take a few minutes longer, but it is much safer."

Dr. Lita Lee of Hawaii reported in the December 9, 1989 Lancet:

"Microwaving baby formulas converted certain trans-amino acids into their synthetic cis-isomers. Synthetic isomers, whether cis-amino acids or trans-fatty acids, are not biologically active. Further, one of the amino acids, L-proline, was converted to its d-isomer, which is known to be neurotoxic (poisonous to the nervous system) and nephrotoxic (poisonous to the kidneys). It's bad enough that many babies are not nursed, but now they are given fake milk (baby formula) made even more toxic via microwaving."



Microwaved blood kills patient

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion. It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.
It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns".

Because the body is electrochemical in nature, any force that disrupts or changes human electrochemical events will affect the physiology of the body. This is further described in Robert O. Becker's book, The Body Electric, and in Ellen Sugarman's book, Warning, the Electricity Around You May Be Hazardous to Your Health.



Scientific evidence and facts

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states
"A basic hypothesis of natural medicine states that the introduction into the human body of molecules and energies, to which it is not accustomed, is much more likely to cause harm than good. Microwaved food contains both molecules and energies not present in food cooked in the way humans have been cooking food since the discovery of fire. Microwave energy from the sun and other stars is direct current based. Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens.

One short-term study found significant and disturbing changes in the blood of individuals consuming microwaved milk and vegetables. Eight volunteers ate various combinations of the same foods cooked different ways. All foods that were processed through the microwave ovens caused changes in the blood of the volunteers. Hemoglobin levels decreased and over all white cell levels and cholesterol levels increased. Lymphocytes decreased.

Luminescent (light-emitting) bacteria were employed to detect energetic changes in the blood. Significant increases were found in the luminescence of these bacteria when exposed to blood serum obtained after the consumption of microwaved food."


The Swiss clinical study


Dr. Hans Ulrich Hertel, who is now retired, worked as a food scientist for many years with one of the major Swiss food companies that do business on a global scale. A few years ago, he was fired from his job for questioning certain processing procedures that denatured the food.
In 1991, he and a Lausanne University professor published a research paper indicating that food cooked in microwave ovens could pose a greater risk to health than food cooked by conventional means. An article also appeared in issue 19 of the Journal Franz Weber in which it was stated that the consumption of food cooked in microwave ovens had cancerous effects on the blood. The research paper itself followed the article. On the cover of the magazine there was a picture of the Grim Reaper holding a microwave oven in one of his hands.


Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.
In intervals of two to five days, the volunteers in the study received one of the following food variants on an empty stomach: (1) raw milk; (2) the same milk conventionally cooked; (3) pasteurized milk; (4) the same raw milks cooked in a microwave oven; (5) raw vegetables from an organic farm; (6) the same vegetables cooked conventionally; (7) the same vegetables frozen and defrosted in a microwave oven; and (8) the same vegetables cooked in the microwave oven. Once the volunteers were isolated, blood samples were taken from every volunteer immediately before eating. Then, blood samples were taken at defined intervals after eating from the above milk or vegetable preparations.


Significant changes were discovered in the blood samples from the intervals following the foods cooked in the microwave oven. These changes included a decrease in all hemoglobin and cholesterol values, especially the ratio of HDL (good cholesterol) and LDL (bad cholesterol) values. Lymphocytes (white blood cells) showed a more distinct short-term decrease following the intake of microwaved food than after the intake of all the other variants. Each of these indicators pointed to degeneration. Additionally, there was a highly significant association between the amount of microwave energy in the test foods and the luminous power of luminescent bacteria exposed to serum from test persons who ate that food. This led Dr. Hertel to the conclusion that such technically derived energies may, indeed, be passed along to man inductively via eating microwaved food.

According to Dr. Hertel,

"Leukocytosis, which cannot be accounted for by normal daily deviations, is taken very seriously by hemotologists. Leukocytes are often signs of pathogenic effects on the living system, such as poisoning and cell damage. The increase of leukocytes with the microwaved foods were more pronounced than with all the other variants. It appears that these marked increases were caused entirely by ingesting the microwaved substances.

This process is based on physical principles and has already been confirmed in the literature. The apparent additional energy exhibited by the luminescent bacteria was merely an extra confirmation. There is extensive scientific literature concerning the hazardous effects of direct microwave radiation on living systems. It is astonishing, therefore, to realize how little effort has been taken to replace this detrimental technique of microwaves with technology more in accordance with nature. Technically produced microwaves are based on the principle of alternating current. Atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second. There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

Of all the natural substances - which are polar - the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects which have hardly ever been taken into account. These athermic effects are not presently measurable, but they can also deform the structures of molecules and have qualitative consequences. For example the weakening of cell membranes by microwaves is used in the field of gene altering technology. Because of the force involved, the cells are actually broken, thereby neutralizing the electrical potentials, the very life of the cells, between the outer and inner side of the cell membranes. Impaired cells become easy prey for viruses, fungi and other microorganisms. The natural repair mechanisms are suppressed and cells are forced to adapt to a state of energy emergency - they switch from aerobic to anaerobic respiration. Instead of water and carbon dioxide, the cell poisons hydrogen peroxide and carbon monoxide are produced."

The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition - decay - as a direct result of radiation.

Microwave oven manufacturers insist that microwaved and irradiated foods do not have any significantly higher radiolytic compounds than do broiled, baked or other conventionally cooked foods. The scientific clinical evidence presented here has shown that this is simply a lie. In America, neither universities nor the federal government have conducted any tests concerning the effects on our bodies from eating microwaved foods. Isn't that a bit odd? They're more concerned with studies on what happens if the door on a microwave oven doesn't close properly. Once again, common sense tells us that their attention should be centered on what happens to food cooked inside a microwave oven. Since people ingest this altered food, shouldn't there be concern for how the same decayed molecules will affect our own human biological cell structure?

Industry's action to hide the truth

As soon as Doctors Hertel and Blanc published their results, the authorities reacted. A powerful trade organization, the Swiss Association of Dealers for Electro-apparatuses for Households and Industry, known as FEA, struck swiftly in 1992. They forced the President of the Court of Seftigen, Canton of Bern, to issue a "gag order" against Drs. Hertel and Blanc. In March 1993, Dr. Hertel was convicted for "interfering with commerce" and prohibited from further publishing his results. However, Dr. Hertel stood his ground and fought this decision over the years.
Not long ago, this decision was reversed in a judgment delivered in Strasbourg, Austria, on August 25, 1998. The European Court of Human Rights held that there had been a violation of Hertel's rights in the 1993 decision. The European Court of Human Rights also ruled that the "gag order" issued by the Swiss court in 1992 against Dr. Hertel, prohibiting him from declaring that microwave ovens are dangerous to human health, was contrary to the right to freedom of expression. In addition, Switzerland was ordered to pay Dr. Hertel compensation.

Who invented microwave ovens?

The Nazis, for use in their mobile support operations, originally developed microwave "radiomissor" cooking ovens to be used for the invasion of Russia. By being able to utilize electronic equipment for preparation of meals on a mass scale, the logistical problem of cooking fuels would have been eliminated, as well as the convenience of producing edible products in a greatly reduced time-factor.

After the war, the Allies discovered medical research done by the Germans on microwave ovens. These documents, along with some working microwave ovens, were transferred to the United States War Department and classified for reference and "further scientific investigation." The Russians had also retrieved some microwave ovens and now have thorough research on their biological effects. As a result, their use was outlawed in the Soviet Union. The Soviets issued an international warning on the health hazards, both biological and environmental, of microwave ovens and similar frequency electronic devices.

Other Eastern European scientists also reported the harmful effects of microwave radiation and set up strict environmental limits for their usage. The United States has not accepted the European reports of harmful effects, even though the EPA estimates that radio frequency and microwave radiation sources in America are increasing at 15% per year.


Carcinogens in microwaved food

In Dr. Lita Lee's book, Health Effects of Microwave Radiation - Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. Further research summarized in this article reveal that microwave ovens are far more harmful than previously imagined.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon. Carcinogens were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to insure sanitary ingestion. Here's a summary of some of the results:

• Microwaving prepared meats sufficiently to insure sanitary ingestion caused formation of d-Nitrosodienthanolamines, a well-known carcinogen.
• Microwaving milk and cereal grains converted some of their amino acids into carcinogens.
• Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances.
• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens.
• Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.
• Decrease in nutritional value

Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested.
Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.
The degradation of nucleo-proteins in meats.

Microwave sickness is discovered

The Russians did research on thousands of workers who had been exposed to microwaves during the development of radar in the 1950's. Their research showed health problems so serious that the Russians set strict limits of 10 microwatts exposure for workers and one microwatt for civilians.
In Robert O. Becker's book, The Body Electric, he described Russian research on the health effects of microwave radiation, which they called "microwave sickness." On page 314, Becker states:
"It's [Microwave sickness] first signs are low blood pressure and slow pulse. The later and most common manifestations are chronic excitation of the sympathetic nervous system [stress syndrome] and high blood pressure. This phase also often includes headache, dizziness, eye pain, sleeplessness, irritability, anxiety, stomach pain, nervous tension, inability to concentrate, hair loss, plus an increased incidence of appendicitis, cataracts, reproductive problems, and cancer. The chronic symptoms are eventually succeeded by crisis of adrenal exhaustion and ischemic heart disease [the blockage of coronary arteries and heart attacks]."
According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:

• Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.
• An increased rate of cancer cell formation was observed in the blood.
• Increased rates of stomach and intestinal cancers were observed.
• Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.

Microwave research conclusions
The following were the most significant German and Russian research operations facilities concerning the biological effects of microwaves:
The initial research conducted by the Germans during the Barbarossa military campaign, at the Humbolt-Universitat zu Berlin (1942-1943); and,
From 1957 and up to the present [until the end of the cold war], the Russian research operations were conducted at: the Institute of Radio Technology at Kinsk, Byelorussian Autonomous Region; and, at the Institute of Radio Technology at Rajasthan in the Rossiskaja Autonomous Region, both in the Union of the Soviet Socialist Republics.
In most cases, the foods used for research analysis were exposed to microwave propagation at an energy potential of 100 kilowatts/cm3/second, to the point considered acceptable for sanitary, normal ingestion. The effects noted by both German and Russian researchers is presented in three categories:

• Category I, Cancer-Causing Effects
• Category II, Nutritive Destruction of Foods
• Category III, Biological Effects of Exposure
• 
  

CATEGORY ICANCER-CAUSING EFFECTS

[The first two points of Category I are not readable from our report copy. The remainder of the report is intact.]
3. Creation of a "binding effect" to radioactivity in the atmosphere, thus causing a marked increase in the amount of alpha and beta particle saturation in foods;
4. Creation of cancer causing agents within protein hydrolysate compounds* in milk and cereal grains [*these are natural proteins that are split into unnatural fragments by the addition of water];
5. Alteration of elemental food-substances, causing disorders in the digestive system by unstable catabolism* of foods subjected to microwaves [*the metabolic breakdown process];
6. Due to chemical alterations within food substances, malfunctions were observed within the lymphatic systems [absorbent vessels], causing a degeneration of the immune potentials of the body to protect against certain forms of neoplastics [abnormal growths of tissue];
7. Ingestion of microwaved foods caused a higher percentage of cancerous cells within the blood serum [cytomas - cell tumors such as sarcoma];
8. Microwave emissions caused alteration in the catabolic [metabolic breakdown] behavior of glucoside [hydrolyzed dextrose] and galactoside [oxidized alcohol] elements within frozen fruits when thawed in this manner;
9. Microwave emission caused alteration of the catabolic [metabolic breakdown] behavior of plant alkaloids [organic nitrogen based elements] when raw, cooked, or frozen vegetables were exposed for even extremely short durations;
10. Cancer causing free radicals [highly reactive incomplete molecules] were formed within certain trace mineral molecular formations in plant substances, and in particular, raw root-vegetables; and,
11. In a statistically high percentage of persons, microwaved foods caused stomach and intestinal cancerous growths, as well as a general degeneration of peripheral cellular tissues, with a gradual breakdown of the function of the digestive and excretive systems.


CATEGORY II

DECREASE IN FOOD VALUE

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:
1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;
2. A loss of 60-90% of the vital energy field content of all tested foods;
3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;
4. A destruction of the nutritive value of nucleoproteins in meats;
5. A marked acceleration of structural disintegration in all foods.

CATEGORY III

BIOLOGICAL EFFECTS OF EXPOSURE

Exposure to microwave emissions also had an unpredictably negative effect upon the general biological welfare of humans. This was not discovered until the Russians experimented with highly sophisticated equipment and discovered that a human did not even need to ingest the material substance of the microwaved food substances: that even exposure to the energy-field itself was sufficient to cause such adverse side effects that the use of any such microwave apparatus was forbidden in 1976 by Soviet state law.
The following are the enumerated effects:
1. A breakdown of the human "life-energy field" in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;
2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;
3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;
4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;
5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];
6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;
7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];
8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;
9. Long lasting residual effects of magnetic "deposits" were located throughout the nervous system and lymphatic system;
10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;
11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;
12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.
Forensic Research ConclusionsFrom the twenty-eight above enumerated indications, the use of microwave apparatus is definitely not advisable; and, with the decision of the Soviet government in 1976, present scientific opinion in many countries concerning the use of such apparatus is clearly in evidence.
Due to the problem of random magnetic residulation and binding within the biological systems of the body (Category III:9), which can ultimately effect the neurological systems, primarily the brain and neuroplexuses (nerve centers), long term depolarization of tissue neuroelectric circuits can result. Because these effects can cause virtually irreversible damage to the neuroelectrical integrity of the various components of the nervous system (I. R. Luria, Novosibirsk 1975a), ingestion of microwaved foods is clearly contraindicated in all respects. Their magnetic residual effect can render the pyschoneural receptor components of the brain more subject to influence psychologically by artificially induced microwave radio frequency fields from transmission stations and TV relay-networks.
The theoretical possibility of psycho telemetric influence (the capability of affecting human behavior by transmitted radio signals at controlled frequencies) has been suggested by Soviet neuropsychological investigations at Uralyera and Novosibirsk (Luria and Perov, 1974a, 1975c, 1976a), which can cause involuntary subliminal psychological energy field compliance to operative microwave apparatus.
FORENSIC RESEARCH DOCUMENT
Prepared By: William P. Kopp
A. R. E. C. Research Operations
TO61-7R10/10-77F05
RELEASE PRIORITY: CLASS I ROO1a







Ten Reasons to Throw out your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens. Based on this research, we will conclude this article with the following:

1). Continually eating food processed from a microwave oven causes long term - permanent - brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.
5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.
8). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

உங்கள் கணினி வேலை செய்யவில்லையா ! ( Computer Crash reasons )

Computer Crash reasons

You may have heard of the ‘Blue Screen of Death’ but haven’t experienced it yourself. It is better to know the reasons behind this crash so that when it happens you are in a position to fix it. If you see on the screen “Fatal error: the system has become unstable or is busy”, “enter to return to Windows or press Control+Alt+Delete to restart your computer. If you do this you will lose any unsaved information in all open applications”. This is the infamous blue screen of death. This could happen due to any of these following reasons:

1. Hardware Problem: Computer consists of different hardware such as Printer, mouse, flash drive etc. Windows assigns an IRQ number for each of these hardware. When due to some reasons more than one hardware use the same IRQ this will result in a crash. In order to find if you have any hardware conflicts you can goto the ‘Device Manager’ in your computer properties. (Start-Settings->Control Panel –> System->Device manager), an yellow exclamation mark will be placed against the hardware that has a conflict. You can resolve this by selecting the device, uninstalling and reinstalling it again.
2. RAM memory: When you upgrade RAM memory, if you have two unmatched RAM cards or a RAM card that is not compatible with your motherboard, then a “Fatal Exception Error” will occur when you start the computer. If you are technically savvy then you may try to fix this by going to BIOS settings and editing the ‘Wait state’ of RAM or you can replace the cards with the same speed and capacity.
3. Hard Disk Drive: After using the computer for a few months or years, the hard disk gets fragmented with temporary files, or fragmented files. This will result in slowness of hard disk and may even result in computer crash eventually. You can maintain your harddisk by defragmenting your hard disk frequently and deleting unwanted files.
4. Video Card: If you see “Fatal OE exceptions and VXD errors” then it is due to the video card. To solve this reduce the video display resolution. You can do so by going to the control panel and display settings. Choose the correct screen resolution to match your monitor and change the color settings to 16 bit or match it with your monitor.
5. Virus: Most of the computer crash is due to Virus infection in your computer. You should install or enable windows firewall and install an Anti virus application to prevent unwanted virus applications infecting your computer.
6. 
   
7. 
8. Printer: Sometimes you may notice that the computer crashes whenever you try to print something. This is due to low memory buffer in the printer. Therefore when you send a lot of data to the printer or if you have multiple applications open and you print at the same time, this may happen. Unplug the printer from power outlet for 10 minutes and connect back again. Close other programs and try to print again.
9. Software: If a particular software is not installed properly or is not complete then it may result in a crash when you try to start that software. You have to uninstall such software properly. Otherwise some entries may still be in the registry referring to that software and result in instability of the computer. You can use registry cleaning software to clean your registries frequently.
10. Heat: Computers have inbuilt fans to cool down the processors. You can control the CPU speed from your BIOS settings. If the speed is set to higher than the normal CPU speed, this may result in overheating of the CPU which will result in Kernel Error.
11. Power Supply: Use UPS to regulate the power supply to your computer. This will reduce the chances of your computer crashing.

மூளை 100 ( 100 Facts About Human Brain )

The human brain has amazed and baffled people throughout the ages. Some scientists and doctors have devoted their entire lives to learning how the brain works. It is no wonder that people enjoy learning facts about this incredible organ in the human body. Below, you will find 100 facts about the brain including how it works, how it develops, what it controls, how it affects sleep, dreams, and memory, and more, which may be helpful. When you finish reading about these fun facts, take this short brainpower quiz and see how much you learned about the human brain.

Physical Attributes

These facts will teach you interesting bits of information about the physical make-up of the human brain.

1. Weight. The weight of the human brain is about 3 lbs.
2. Cerebrum. The cerebrum is the largest part of the brain and makes up 85% of the brain’s weight.
3. Skin. Your skin weighs twice as much as your brain.
4. Gray matter. The brain’s gray matter is made up of neurons, which gather and transmit signals.
5. White matter. The white matter is made up of dendrites and axons, which create the network by which neurons send their signals.
6. Gray and white. Your brain is 60% white matter and 40% gray matter.
7. Water. The brain is made up of about 75% water.
8. Neurons. Your brain consists of about 100 billion neurons.
9. Synapses. There are anywhere from 1,000 to 10,000 synapses for each neuron.
10. No pain. There are no pain receptors in the brain, so the brain can feel no pain.
11. Largest brain. While an elephant’s brain is physically larger than a human brain, the human brain is 2% of total body weight (compared to 0.15% of an elephant’s brain), meaning humans have the largest brain to body size.
12. Blood vessels. There are 100,000 miles of blood vessels in the brain.
13. Fat. The human brain is the fattest organ in the body and may consists of at least 60% fat.

The Developing Brain

Starting from within the womb, fetal brain development begins the amazing journey that leads to a well-developed brain at birth that continues to grow for 18 more years.

14. Neurons. Neurons develop at the rate of 250,000 neurons per minute during early pregnancy.
15. Size at birth. At birth, your brain was almost the same size as an adult brain and contained most of the brain cells for your whole life.
16. Newborn’s growth. A newborn baby’s brain grows about three times its size in the first year.
17. Stopped growing. Your brain stopped growing at age 18.
18. Cerebral cortex. The cerebral cortex grows thicker as you learn to use it.
19. Stimulation. A stimulating environment for a child can make the difference between a 25% greater ability to learn or 25% less in an environment with little stimulation.
20. New neurons. Humans continue to make new neurons throughout life in response to mental activity.
21. Read aloud. Reading aloud and talking often to a young child promotes brain development.
22. Emotions. The capacity for such emotions as joy, happiness, fear, and shyness are already developed at birth. The specific type of nurturing a child receives shapes how these emotions are developed.
23. First sense. The first sense to develop while in utero is the sense of touch. The lips and cheeks can experience touch at about 8 weeks and the rest of the body around 12 weeks.
24. Bilingual brains. Children who learn two languages before the age of five alters the brain structure and adults have a much denser gray matter.
25. Child abuse and the brain. Studies have shown that child abuse can inhibit development of the brain and can permanently affect brain development.

 

Brain Function

From the invisible workings of the brain to more visible responses such as yawns or intelligence, find out how the brain functions with these facts.

26. Oxygen. Your brain uses 20% of the total oxygen in your body.
27. Blood. As with oxygen, your brain uses 20% of the blood circulating in your body.
28. Unconsciousness. If your brain loses blood for 8 to 10 seconds, you will lose consciousness.
29. Speed. Information can be processed as slowly as 0.5 meters/sec or as fast as 120 meters/sec (about 268 miles/hr).
30. Wattage. While awake, your brain generates between 10 and 23 watts of power–or enough energy to power a light bulb.
31. Yawns. It is thought that a yawn works to send more oxygen to the brain, therefore working to cool it down and wake it up.
32. Neocortex. The neocortex makes up about 76% of the human brain and is responsible for language and consciousness. The human neocortex is much larger than in animals.
33. 10%. The old adage of humans only using 10% of their brain is not true. Every part of the brain has a known function.
34. Brain death. The brain can live for 4 to 6 minutes without oxygen, and then it begins to die. No oxygen for 5 to 10 minutes will result in permanent brain damage.
35. Highest temperature. The next time you get a fever, keep in mind that thehighest human body temperature ever recorded was 115.7 degrees–and the man survived.
36. Stress. Excessive stress has shown to "alter brain cells, brain structure and brain function."
37. Love hormones and autism. Oxytocin, one of the hormones responsible for triggering feelings of love in the brain, has shown some benefits to helping control repetitive behaviors in those with autism.
38. Food and intelligence. A study of one million students in New York showed that students who ate lunches that did not include artificial flavors, preservatives, and dyes did 14% better on IQ tests than students who ate lunches with these additives.
39. Seafood. In the March 2003 edition of Discover magazine, a report describes how people in a 7-year study who ate seafood at least one time every week had a 30% lower occurrence of dementia.

Psychology of the Brain

From tickling to tasting to decision-making, find out how the brain affects what you experience.

40. Tickles. You can’t tickle yourself because your brain distinguished between unexpected external touch and your own touch.
41. Imaginary playmates. A study from Australia showed that children with imaginary playmates between the ages of 3 and 9 tended to be first-born children.
42. Reading faces. Without any words, you may be able to determine if someone is in a good mood, is feeling sad, or is angry just by reading the face. A small area in the brain called the amygdala is responsible for your ability to read someone else’s face for clues to how they are feeling.
43. Ringing in the ears. For years, medical professionals believed that tinnitus was due to a function within the mechanics of the ear, but newer evidence shows that it is actually a function of the brain.
44. Pain and gender. Scientists have discovered that men and women’s brains react differently to pain, which explains why they may perceive or discuss pain differently.
45. Supertasters. There is a class of people known as supertasters who not only have more taste buds on the tongue, but whose brain is more sensitive to the tastes of foods and drinks. In fact, they can detect some flavors that others cannot.
46. Cold. Some people are much more sensitive to cold and actually feel pain associated with cold. Research as shown that the reason is due to certain channels that send cold information to the brain.
47. Decision-making. Women tend to take longer to make a decision, but are more likely to stick with the decision, compared to men, who are more likely to change their mind after making a decision.
48. Exercise. Some studies indicate that while some people are naturally more active, others are naturally more inactive, which may explain why getting out and exercising is more difficult for some.
49. Boredom. Boredom is brought on by a lack of change of stimulation, is largely a function of perception, and is connected to the innate curiosity found in humans.
50. Physical illness. The connection between body and mind is a strong one. One estimate is that between 50-70% of visits to the doctor for physical ailments are attributed to psychological factors.
51. Sadness and shopping. Researchers have discovered that those experiencing the blues are more willing to spend more money in an attempt to alleviate their sadness.

Memory

Learn how scent, jet lag, and estrogen affect memory, plus plenty of other information, with these facts.

52. Jet lag. Frequent jet lag can impair your memory, probably due to the stress hormones released.
53. New connections. Every time you recall a memory or have a new thought, you are creating a new connection in your brain.
54. Create associations. Memory is formed by associations, so if you want help remembering things, create associations for yourself.
55. Scent and memory. Memories triggered by scent have a stronger emotional connection, therefore appear more intense than other memory triggers.
56. Anomia. Anomia is the technical word for tip-of-the-tongue syndrome when you can almost remember a word, but it just won’t quite come to you.
57. Sleep. While you sleep at night may be the best time for your brain toconsolidate all your memories from the day.
58. No sleep. It goes to follow…lack of sleep may actuallyhurt your ability to create new memories.
59. World Champion. A world champion memorizer, Ben Pridmore memorized 96 historical events in 5 minutes and memorized a single, shuffled deck of cards in 26.28 seconds.
60. Estrogen and memory. Estrogen (found in both men and women) has been shown to promote better memory functions.
61. Insulin. Insulin works to regulate blood-sugar in the body, but recently,scientists have discovered that its presence in the brain also helps promote memory.

Dreams and Sleep

The amazing world of dreams and what happens during sleep is a mystery rooted in the brain. Learn interesting facts about dreams and sleep in this list.

62. Everyone dreams. Just because you don’t remember your dreams doesn’t mean you don’t dream. Everyone dreams!
63. Nightly average. Most people dream about 1-2 hours a night and have an average of 4-7 dreams each night.
64. Brain waves. Studies show that brain waves are more active while dreaming than when you are awake.
65. Lost dreams. Five minutes after a dream, half of the dream is forgotten. Ten minutes after a dream, over 90% is forgotten. Write down your dreams immediately if you want to remember them.
66. Blind people dream. Dreams are more than just visual images, and blind people do dream. Whether or not they dream in pictures depends on if they were born blind or lost their vision later.
67. Color or B&W. Some people (about 12%) dream only in black and white while others dream in color.
68. Virtually paralyzed. While you sleep, your body produces a hormone that may prevent you from acting out your dreams, leaving you virtually paralyzed.
69. Snoring. If you are snoring, you are not dreaming.
70. During a dream. If you are awakened during a dream, you are much more likely to remember the dream than if you slept until a full night’s sleep.
71. Symbolism. As those who invest in dream dictionaries can attest, dreams almost never represent what they actually are. The unconscious mind strives to make connections with concepts you will understand, so dreams are largely symbolic representations.
72. Adenosine. Caffeine works to block naturally occurring adenosine in the body, creating alertness. Scientists have recently discovered this connection and learned that doing the opposite–boosting adenosine–can actually help promote more natural sleep patterns and help eliminate insomnia.
73. Dream showings. Japanese researchers have successfully developed a technology that can put thoughts on a screen and may soon be able to screen people’s dreams.

Fun and Interesting Facts

From juggling to a Brain Bank to cannibalism, read about these fun and interesting brain facts.

74. Airplanes and headaches. A study showed a correlation between flying and headaches and states that around 6% of people who fly get headaches brought on by the flight itself.
75. Juggling. Juggling has shown to change the brain in as little as seven days. The study indicates that learning new things helps the brain to change very quickly.
76. Disney and sleep. A study published in the journal Sleep Medicine describes how Disney creators used real sleep disorders in many of their animated pets.
77. Blinking. Each time we blink, our brain kicks in and keeps things illuminated so the whole world doesn’t go dark each time we blink (about 20,000 times a day).
78. Laughing. Laughing at a joke is no simple task as it requires activity in five different areas of the brain.
79. Yawns are contagious. Ever notice that you yawned after someone around you did? Scientists believe this may be a response to an ancient social behavior for communication that humans still have.
80. Brain Bank. Harvard maintains a Brain Bank where over 7,000 human brains are store for research purposes.
81. Outer space. The lack of gravity in outer space affects the brain in several ways. Scientists are studying how and why, but you may want to hold off on your next trip to the moon.
82. Music. Music lessons have shown to considerably boost brain organization and ability in both children and adults.
83. Thoughts. The average number of thoughts that humans are believed to experience each day is 70,000.
84. Ambidexterity. Those who are left-handed or ambidextrous have a corpus collosum (the part of the brain that bridges the two halves) that is about 11% larger than those who are right-handed.
85. Stressful job. According to a study by Bristol-Myers Squibb, accountants have the highest incidence of on-the-job headaches, followed by librarians, then bus and truck drivers.
86. Aristotle. Aristotle mistakenly thought that the functions of the brain actually took place in the heart.
87. Cannibalism. Some research shows that humans carry genes that help protect the brain from prion diseases, or diseases contracted through eating human flesh, leading medical experts to believe that ancient humans may have eaten other humans.
88. Shakespeare. The word "brain" appears 66 times in the plays of William Shakespeare.

 

Famous Brains

People have always been fascinated with the brains of famous people. Find out whatexperts know about these famous brains.

89. Albert Einstein. Einstein’s brain was similar in size to other humans except in the region that is responsible for math and spatial perception. In that region, his brain was 35% wider than average.
90. London taxi drivers. Famous for knowing all the London streets by heart, these drivers have a larger than normal hippocampus, especially the drivers who have been on the job longest. The study suggests that as people memorize more and more information, this part of their brain continues to grow.
91. VI Lenin. After his death, Lenin’s brain was studied and found to have an abnormally large and numerous neurons in a particular region that may explain his "strikingly acute and penetrating mental processes" for which he was famous.
92. Oldest brain. A brain thought to be 2000 years old was unearthed just recently at the University of York in northern England.
93. Babe Ruth. The Babe was tested by two Columbia psychology students and was determined to be working at 90% efficiency compared to the 60% efficiency measured for most people.
94. Daniel Tammet. Daniel Tammet is an autistic savant who, since the age of three when he suffered an epileptic seizure, has been able to perform astounding mathematical computations, knows seven languages, and is developing a language of his own.
95. Keith Jarrett. This jazz musician was discovered at age 3 to have perfect pitch, which scientists can pinpoint in the right frontal lobe.

Moments in History

The study of the brain has an interesting history. Check out this abbreviated time line to learn interesting facts about the history of brain research and development.

96. 2000 B.C.. Archeologists found evidence that primitive brain surgery was performed by drilling a hole in the skull.
97. 1811. Scottish surgeon Charles Bell described how each of the senses had a corresponding spot in the brain.
98. 1899. Aspirin was marketed as a pain reliever, but was not available without a prescription until 1915.
99. 1921. Hermann Rorschach invented the now-famous ink blot test for use with his patients.
100. 1959. The first rhesus monkey was sent into space to study human behavior.