From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #4307 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Tuesday, June 9 2020 Volume 14 : Number 4307 Today's Subjects: ----------------- Activate your money brain ["Money Miracle" ] Hookup with local milfs in your area ["MilfHookups" Subject: Activate your money brain Activate your money brain http://moneyboost.icu/MM7mAd6jehIadiUkqt_zqnUn6UZb3L4KJ0BoQHro2NyXjufZ http://moneyboost.icu/NGeNVKJOVVXApPhuyUWxm32Igy7U3rVuB9Qclng8FjbgeSN2 According to Environment Canada: "The electricity sector is unique among industrial sectors in its very large contribution to emissions associated with nearly all air issues. Electricity generation produces a large share of Canadian nitrogen oxides and sulphur dioxide emissions, which contribute to smog and acid rain and the formation of fine particulate matter. It is the largest uncontrolled industrial source of mercury emissions in Canada. Fossil fuel-fired electric power plants also emit carbon dioxide, which may contribute to climate change. In addition, the sector has significant impacts on water and habitat and species. In particular, hydropower dams and transmission lines have significant effects on water and biodiversity." Carbon dioxide variations over the last 800,000 years, showing a rise since the industrial revolution According to U.S. scientist Jerry Mahlman, who crafted the IPCC language used to define levels of scientific certainty, the new report will blame fossil fuels for global warming with "virtual certainty," meaning 99% sure. That's a significant jump from "likely," or 66% sure, in the group's last report in 2001. More than 1,600 pages of research went into the new assessment. Combustion of fossil fuels generates sulfuric and nitric acids, which fall to Earth as acid rain, impacting both natural areas and the built environment. Monuments and sculptures made from marble and limestone are particularly vulnerable, as the acids dissolve calcium carbonate. Fossil fuels also contain radioactive materials, mainly uranium and thorium, which are released into the atmosphere. In 2000, about 12,000 tonnes of thorium and 5,000 tonnes of uranium were released worldwide from burning coal. It is estimated that during 1982, US coal burning released 155 times as much radioactivity into the atmosphere as the Three Mile Island accident. Burning coal also generates large amounts of bottom ash and fly ash. These materials are used in a wide variety of applications, utilizing, for example, about 40% of the US production. Harvesting, processing, and distributing fossil fuels can also create environmental concerns. Coal mining methods, particularly mountaintop removal and strip mining, have negative environmental impacts, and offshore oil drilling poses a hazard to aquatic organisms. Fossil fuel wells can contribute to methane release via fugitive gas emissions. Oil refineries also have negative environmental impacts, including air and water pollution. Transportation of coal requires the use of diesel-powered locomotives, while crude oil is typically transported by tanker ships, requiring the combustion of additional fossil fuels. Environmental regulation uses a variety of approaches to limit these emissions, such as command-and-control (which mandates the amount of pollution or the technology used), economic incentives, or voluntary programs. An example of such regulation in the USA is the "EPA is implementing policies to reduce airborne mercury emissions. Under regulations issued in 2005, coal-fired power plants will need to reduce their emissions by 70 percent by 2018.". In economic terms, pollution from fossil fuels is regarded as a negative externality. Taxation is considered as one way to make societal costs explicit, in order to 'internalize' the cost of pollution. This aims to ------------------------------ Date: Tue, 9 Jun 2020 05:03:36 -0400 From: "MilfHookups" Subject: Hookup with local milfs in your area Hookup with local milfs in your area http://hardhigh.bid/jJcjMcTAHAwkpojRwdt2qL2ziTOZ_4PxqfYpMfGUi9AYfoIM http://hardhigh.bid/geo9NvX4MVtArdMKkpI-2cIUIOhckmJjLuKLcH4LrxnNTX4Y A few substances alter the way sweet taste is perceived. One class of these inhibits the perception of sweet tastes, whether from sugars or from highly potent sweeteners. Commercially, the most important of these is lactisole, a compound produced by Domino Sugar. It is used in some jellies and other fruit preserves to bring out their fruit flavors by suppressing their otherwise strong sweetness. Two natural products have been documented to have similar sweetness-inhibiting properties: gymnemic acid, extracted from the leaves of the Indian vine Gymnema sylvestre and ziziphin, from the leaves of the Chinese jujube (Ziziphus jujuba). Gymnemic acid has been widely promoted within herbal medicine as a treatment for sugar cravings and diabetes mellitus. On the other hand, two plant proteins, miraculin and curculin, cause sour foods to taste sweet. Once the tongue has been exposed to either of these proteins, sourness is perceived as sweetness for up to an hour afterwards. While curculin has some innate sweet taste of its own, miraculin is by itself quite tasteless. The sweetness receptor Sweetness is perceived by the taste buds. Despite the wide variety of chemical substances known to be sweet, and knowledge that the ability to perceive sweet taste must reside in taste buds on the tongue, the biomolecular mechanism of sweet taste was sufficiently elusive that as recently as the 1990s, there was some doubt whether any single "sweetness receptor" actually exists. The breakthrough for the present understanding of sweetness occurred in 2001, when experiments with laboratory mice showed that mice possessing different versions of the gene T1R3 prefer sweet foods to different extents. Subsequent research has shown that the T1R3 protein forms a complex with a related protein, called T1R2, to form a G-protein coupled receptor that is the sweetness receptor in mammals. Human studies have shown that sweet taste receptors are not only found in the tongue, but also in the lining of the gastrointestinal tract as well as the nasal epithelium, pancreatic islet cells, sperm and testes. It is proposed that the presence of sweet taste receptors in the GI tract controls the feeling of hunger and satiety. Another research has shown that the threshold of sweet taste perception is in direct correlation with the time of day. This is believed to be the consequence of oscillating leptin levels in blood that may impact the overall sweetness of food. Scientists hypothesize that this is an evolutionary relict of diurnal animals like humans. Sweetness perception may differ between species significantly. For example, even amongst the primates sweetness is quite variable. New World monkeys do not find aspartame sweet, while Old World monkeys and apes (including humans) all do. Felids like domestic cats cannot perceive sweetness at all. The ability to taste sweetness often atrophies genetically in species of carnivores who do not eat sweet foods like fruits, including bottlenose dolphins, sea lions, spotted hyenas and fossas. Sweet receptor pathway To depolarize the cell, and ultimately generate a response, the body uses different cells in the taste bud that each express a receptor for the perception of sweet, sour, salty, bitter or umami. Downstream of the taste receptor, the taste cells for sweet, bitter and umami share the same intracellular signalling pathway. Incoming sweet molecules bind to their receptors, which causes a conformational change in the molecule. This change activates the G-protein, gustducin, which in turn activates phospholipase C to generate inositol trisphosphate (IP3), this subsequently opens the IP3-receptor and induces calcium release ------------------------------ Date: Tue, 9 Jun 2020 06:13:00 -0400 From: "Hand Sanitizer" <**HandSanitizer**@lostinator.guru> Subject: WORLDWIDE Breathing Mask Shortage: SOLVED WORLDWIDE Breathing Mask Shortage: SOLVED http://lostinator.guru/TsOxnT0BmbmlfVm04pBGMLAeINazqtd9zs5q6OQjsdVHZsAa http://lostinator.guru/j4IBgyrMxLdba78fUl3TEBAztuROlsv4zQ4tZbEFnRzeYd74 A desert is a barren area of landscape where little precipitation occurs and, consequently, living conditions are hostile for plant and animal life. The lack of vegetation exposes the unprotected surface of the ground to the processes of denudation. About one-third of the land surface of the world is arid or semi-arid. This includes much of the polar regions where little precipitation occurs and which are sometimes called polar deserts or "cold deserts". Deserts can be classified by the amount of precipitation that falls, by the temperature that prevails, by the causes of desertification or by their geographical location. Deserts are formed by weathering processes as large variations in temperature between day and night put strains on the rocks which consequently break in pieces. Although rain seldom occurs in deserts, there are occasional downpours that can result in flash floods. Rain falling on hot rocks can cause them to shatter and the resulting fragments and rubble strewn over the desert floor are further eroded by the wind. This picks up particles of sand and dust and wafts them aloft in sand or dust storms. Wind-blown sand grains striking any solid object in their path can abrade the surface. Rocks are smoothed down, and the wind sorts sand into uniform deposits. The grains end up as level sheets of sand or are piled high in billowing sand dunes. Other deserts are flat, stony plains where all the fine material has been blown away and the surface consists of a mosaic of smooth stones. These areas are known as desert pavements and little further erosion takes place. Other desert features include rock outcrops, exposed bedrock and clays once deposited by flowing water. Temporary lakes may form and salt pans may be left when waters evaporate. There may be underground sources of water in the form of springs and seepages from aquifers. Where these are found, oases can occur. Plants and animals living in the desert need special adaptations to survive in the harsh environment. Plants tend to be tough and wiry with small or no leaves, water-resistant cuticles and often spines to deter herbivory. Some annual plants germinate, bloom and die in the course of a few weeks after rainfall while other long-lived plants survive for years and have deep root systems able to tap underground moisture. Animals need to keep cool and find enough food and water to survive. Many are nocturnal and stay in the shade or underground during the heat of the day. They tend to be efficient at conserving water, extracting most of their needs from their food and concentrating their urine. Some animals remain in a state of dormancy for long periods, ready to become active again during the rare rainfall. They then reproduce rapidly while conditions are favorable before returning to dormancy. People have struggled to live in deserts and the surrounding semi-arid lands for millennia. Nomads have moved their flocks and herds to wherever grazing is available and oases have provided opportunities for a more settled way of life. The cultivation of semi-arid regions encourages erosion of soil and is one of the causes of increased desertification. Desert farming is possible with the aid of irrigation, and the Imperial Valley in California provides an example of how previously barren land can be made productive by the import of water from an outside source. Many trade routes have been forged across deserts, especially across the Sahara Desert, and traditionally were used by caravans of camels carrying salt, gold, ivory and other goods. Large numbers of slaves were also taken northwards across the Sahara[citation needed]. Some mineral extraction also takes place in deserts, and the uninterrupted sunlight gives potential for the capture of large quantities of solar energy. ------------------------------ Date: Tue, 9 Jun 2020 04:26:21 -0400 From: "US Housing Helper Assistance" Subject: Do you qualify for Housing Benefits? Find out with our free tips. Do you qualify for Housing Benefits? Find out with our free tips. http://lostinator.guru/4BF8DYHgEXoNWdNwqTnQXGau4RUjxXd_5GanQilHY1Yoh8-H http://lostinator.guru/ouHsmAjc2OBKeg1gyRGKr4KKa76msPBxmoPYqe6Di2eWD3qa Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess.[citation needed] In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetness receptor and a sweet substance. Studies indicate that responsiveness to sugars and sweetness has very ancient evolutionary beginnings, being manifest as chemotaxis even in motile bacteria such as E. coli. Newborn human infants also demonstrate preferences for high sugar concentrations and prefer solutions that are sweeter than lactose, the sugar found in breast milk. Sweetness appears to have the highest taste recognition threshold, being detectable at around 1 part in 200 of sucrose in solution. By comparison, bitterness appears to have the lowest detection threshold, at about 1 part in 2 million for quinine in solution. In the natural settings that human primate ancestors evolved in, sweetness intensity should indicate energy density, while bitterness tends to indicate toxicity. The high sweetness detection threshold and low bitterness detection threshold would have predisposed our primate ancestors to seek out sweet-tasting (and energy-dense) foods and avoid bitter-tasting foods. Even amongst leaf-eating primates, there is a tendency to prefer immature leaves, which tend to be higher in protein and lower in fibre and poisons than mature leaves. The 'sweet tooth' thus has an ancient evolutionary heritage, and while food processing has changed consumption patterns, human physiology remains largely unchan The breakthrough for the present understanding of sweetness occurred in 2001, when experiments with laboratory mice showed that mice possessing different versions of the gene T1R3 prefer sweet foods to different extents. Subsequent research has shown that the T1R3 protein forms a complex with a related protein, called T1R2, to form a G-protein coupled receptor that is the sweetness receptor in mammals. Human studies have shown that sweet taste receptors are not only found in the tongue, but also in the lining of the gastrointestinal tract as well as the nasal epithelium, pancreatic islet cells, sperm and testes. It is proposed that the presence of sweet taste receptors in the GI tract controls the feeling of hunger and satiety. Another research has shown that the threshold of sweet taste perception is in direct correlation with the time of day. This is believed to be the consequence of oscillating leptin levels in blood that may impact the overall sweetness of food. Scientists hypothesize that this is an evolutionary relict of diurnal animals like humans. Sweetness perception may differ between species significantly. For example, even amongst the primates sweetness is quite variable. New World monkeys do not find aspartame sweet, while Old World monkeys and apes (including humans) all do. Felids like domestic cats cannot perceive sweetness at all. The ability to taste sweetness often atrophies genetically in species of carnivores who do not eat sweet foods like fruits, including bottlenose dolphins, sea lions, spotted hyenas and fossas. ------------------------------ Date: Tue, 9 Jun 2020 06:56:05 -0400 From: "Liberty Mutual" Subject: Pay only for what you need. Get your customized quote. Pay only for what you need. Get your customized quote. http://milff.digital/PA_r0F5NlehVAMORxcPo4dmdBkjFkrg8gJlYmp6S3xN0On8 http://milff.digital/mTpkhPH2z-OocPNo1rih-k6zWsOQueXElQVEAMB8jxvCspA In the human body a stimulus refers to a form of energy which elicits a physiological or psychological action or response. Sensory receptors are the structures in the body which change the stimulus from one form of energy to another. This can mean changing the presence of a chemical, sound wave, source of heat, or touch to the skin into an electrical action potential which can be understood by the brain, the body's control center. Sensory receptors are modified ends of sensory neurons modified to deal with specific types of stimulus, thus there are many different types of sensory receptors in the body. The neuron is the primary component of the nervous system, which transmits messages from sensory receptors all over the body. Taste is a form of chemoreception which occurs in the specialised taste receptors in the mouth. To date, there are five different types of taste these receptors can detect which are recognized: salt, sweet, sour, bitter, and umami. Each type of receptor has a different manner of sensory transduction: that is, of detecting the presence of a certain compound and starting an action potential which alerts the brain. It is a matter of debate whether each taste cell is tuned to one specific tastant or to several; Smith and Margolskee claim that "gustatory neurons typically respond to more than one kind of stimulus, lthough each neuron responds most strongly to one tastant". Researchers believe that the brain interprets complex tastes by examining patterns from a large set of neuron responses. This enables the body to make "keep or spit out" decisions when there is more than one tastant present. "No single neuron type alone is capable of discriminating among stimuli or different qualities, because a given cell can respond the same way to disparate stimuli."[citation needed] As well, serotonin is thought to act as an intermediary hormone which communicates with taste cells within a taste bud, mediating the signals being sent to the brain. Receptor molecules are found on the top of microvilli of the taste cells. Sweetness Sweetness is produced by the presence of sugars, some proteins, and other substances such as alcohols like anethol, glycerol and propylene glycol, saponins such as glycyrrhizin, artificial sweeteners (organic compounds with a variety of structures), and lead compounds such as lead acetate.[citation needed] It is often connected to aldehydes and ketones, which contain a carbonyl group.[citation needed] Many foods can be perceived as sweet despite of the sugar content, alcoholic drinks can taste sweet despite of having sugar or not, some plants such as liquorice, anise or stevia are sometimes used as sweeteners. Rebaudioside A is a steviol glycoside coming from stevia that is 200 times sweeter than sugar. Lead acetate and other lead compounds were used as sweeteners, mostly for wine, until lead poisoning became known. Romans used to deliberately boil the must inside of lead vessels to make a sweeter wine. Sweetness is detected by a variety of G protein-coupled receptors coupled to a G protein that acts as an intermediary in the communication between taste bud and brain, gustducin. These receptors are T1R2+3 (heterodimer) and T1R3 (homodimer), which account for sweet sensing in humans and other ------------------------------ End of alt.music.moxy-fruvous digest V14 #4307 **********************************************