From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #5452 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, December 8 2020 Volume 14 : Number 5452 Today's Subjects: ----------------- Emergency Liquidation on Emergency Sleeping Bags ["#1 killer in a crisis"] Iām Revealing Covert Ops Secrets for Protecting Yourself ["CIA Officer-Ja] Important: status of unclaimed reward! ["Walmart Opinion Requested" ] Buying Your First Car? Hereās What You Need to Keep in Mind ["GOV-AUCTION] =?utf-8?Q?=E2=9C=89Your_Pro-Gun_Friends_=26_Family_Love_Receivi ng_this_Coin_as_a_Gift.?= ["Patriotic Pro-Gun" Subject: Emergency Liquidation on Emergency Sleeping Bags Emergency Liquidation on Emergency Sleeping Bags http://bathremodel.link/Elg10aw51Ms62M72d0D2p3t4VS0tEh7dyMDWvhspWCND2hqv http://bathremodel.link/1pe6lUufrZ_0DA9YM926E6TJaN0F-X1tNZd4aTq3cgXL8bB4 determine the quality of honey in terms of ash content. The effect honey has on light is useful for determining the type and quality. Variations in its water content alter its refractive index. Water content can easily be measured with a refractometer. Typically, the refractive index for honey ranges from 1.504 at 13% water content to 1.474 at 25%. Honey also has an effect on polarized light, in that it rotates the polarization plane. The fructose gives a negative rotation, while the glucose gives a positive one. The overall rotation can be used to measure the ratio of the mixture. Honey may vary in color between pale yellow and dark brown, but other bright colors may occasionally be found, depending on the source of the sugar harvested by the bees. Hygroscopy and fermentation Honey has the ability to absorb moisture directly from the air, a phenomenon called hygroscopy. The amount of water the honey absorbs is dependent on the relative humidity of the air. Because honey contains yeast, this hygroscopic nature requires that honey be stored in sealed containers to prevent fermentation, which usually begins if the honey's water content rises much above 25%. Honey tends to absorb more water in this manner than the individual sugars allow on their own, which may be due to other ingredients it contains. Fermentation of honey usually occurs after crystallization, because without the glucose, the liquid portion of the honey primarily consists of a concentrated mixture of fructose, acids, and water, providing the yeast with enough of an increase in the water percen ------------------------------ Date: Tue, 8 Dec 2020 03:24:31 -0500 From: "CIA Officer-Jason Hanson" Subject: Iām Revealing Covert Ops Secrets for Protecting Yourself Ibm Revealing Covert Ops Secrets for Protecting Yourself http://powertrack.buzz/JZAnbdS5Hh3poJPUKApb-Fg9B_xHBsszaLZwISyyl8e_ck6S http://powertrack.buzz/sc7PdFYg7lJ2mkwrqHnAcLmhgnl3p-xCsMt6Ek4WGpElF8rA erties of honey vary, depending on water content, the type of flora used to produce it (pasturage), temperature, and the proportion of the specific sugars it contains. Fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose precipitates into solid granules. This forms a semisolid solution of precipitated glucose crystals in a solution of fructose and other ingredients. The density of honey typically ranges between 1.38 and 1.45 kg/l at 20 B0C. Phase transitions The melting point of crystallized honey is between 40 and 50 B0C (104 and 122 B0F), depending on its composition. Below this temperature, honey can be either in a metastable state, meaning that it will not crystallize until a seed crystal is added, or, more often, it is in a "labile" state, being saturated with enough sugars to crystallize spontaneously. The rate of crystallization is affected by many factors, but the primary factor is the ratio of the main sugars: fructose to glucose. Honeys that are supersaturated with a very high percentage of glucose, such as brassica honey, crystallize almost immediately after harvesting, while honeys with a low percentage of glucose, such as chestnut or tupelo honey, do not crystallize. Some types of honey may produce few but very large crystals, while others produce many small crystals. Crystallization is also affected by water content, because a high percentage of water inhibits crystallization, as does a high dextrin content. Temperature also affects the rate of crystallization, with the fastest growth occurring between 13 and 17 B0C (55 and 63 B0F). Crystal nuclei (seeds) tend to form more readily if the honey is disturbed, by stirring, shaking, or agitating, rather than if left at rest. However, the nucleation of microsc ------------------------------ Date: Tue, 8 Dec 2020 03:17:48 -0500 From: "Walmart Opinion Requested" Subject: Important: status of unclaimed reward! Important: status of unclaimed reward! http://bathremodel.link/m0sySNQm5gyNLbHOGpY1oDmK73-y73b_3dth0JXVk4z2fL1D http://bathremodel.link/QKjSjVJGTa3zaCROgcQT0Y_7tAyiPoe_g7dLJr2Uiuj4ReAT ether as a group with the regurgitation and digestion for as long as 20 minutes, passing the nectar from one bee to the next, until the product reaches the honeycombs in storage quality. It is then placed in honeycomb cells and left unsealed while still high in water content (about 50 to 70%) and natural yeasts which, unchecked, would cause the sugars in the newly formed honey to ferment. Bees are among the few insects that can generate large amounts of body heat, and the hive bees constantly regulate the hive temperature, either heating with their bodies or cooling with water evaporation, to maintain a fairly constant temperature of about 35 B0C (95 B0F) in the honey-storage areas. The process continues as hive bees flutter their wings constantly to circulate air and evaporate water from the honey to a content around 18%, raising the sugar concentration beyond the saturation point and preventing fermentation. The bees then cap the cells with wax to seal them. As removed from the hive by a beekeeper, honey has a long shelf life and will not ferment if properly sealed. Some wasp species, such as Brachygastra lecheguana and Brachygastra mellifica found in South and Central America, are known to feed on nectar and produce honey. Some wasps, such as Polistes versicolor, consume honey, alternating between feeding on pollen in the middle of their lifecycles and feeding on honey, which can better provide for their energy needs. Production Collection Sealed frame of honey Extraction from a honeycomb Filtering from a honeycomb Honey is collected from wild bee colonies or from domesticated beehives. On average, a hive will produce about 29 kilograms (65 lb) of honey per year. Wild bee nests are sometimes located by following a honeyguide bird. To safely collect honey from a hive, beekeepers typically pacify the bees using a bee smoker. The smoke triggers a feeding instinct (an attempt to save the resources of the hive from a poss ------------------------------ Date: Tue, 8 Dec 2020 04:37:17 -0500 From: "URGENT Notification" Subject: Confirmed: Your One Hundred Dollar Venmo Offer Confirmed: Your One Hundred Dollar Venmo Offer http://shinehead.bid/MJzQ3g8JjOPbHxi9RQxSmnabBuB0M4debTOEjE_6J8loxT9m http://shinehead.bid/U99B4nU-Z5cqjM_M-ZHqJmy-px5DO_gDzoER-m4DhhLMuDwo red honey of any type has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. The process typically heats honey to 66b77 B0C (150b170 B0F) to more easily pass through the filter. Filtered honey is very clear and will not crystallize as quickly, making it preferred by supermarkets. The most common method involves the addition of diatomaceous earth to honey that is heated to 60 B0C (140 B0F) and passed through filter paper or canvas until a filter cake of diatomaceous earth builds up on the filter. Ultrasonicated honey has been processed by ultrasonication, a nonthermal processing alternative for honey. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Those cells that survive sonication generally lose their ability to grow, which reduces the rate of honey fermentation substantially. Ultrasonication also eliminates existing crystals and inhibits further crystallization in honey. Ultrasonically aided liquefaction can work at substantially lower temperatures around 35 B0C (95 B0F) and can reduce liquefaction time to less than 30 seconds. Creamed honey, also called whipped honey, spun honey, churned honey, honey fondant, and, in the UK, set honey, has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth, spreadable consiste ------------------------------ Date: Tue, 8 Dec 2020 02:25:02 -0500 From: "Russian Girl For U" Subject: Hey, Take a peek at my private album Hey, Take a peek at my private album http://powertrack.buzz/9Nc7oqrRTpZrb14vxFtXC9WONo4JF79p1dNJVLkhSMqHhrDC http://powertrack.buzz/ZLX03JPSukrySguLtcNp-QWT8kOZ-fOi28afPUB_DXyRJI5n uscles, with the majority of collected nectar destined for regurgitation, digestion, and storage as honey. In cold weather or when other food sources are scarce, adult and larval bees use stored honey as food. By contriving for bee swarms to nest in human-made hives, people have been able to semidomesticate the insects and harvest excess honey. In the hive or in a wild nest, the three types of bees are: a single female queen bee a seasonally variable number of male drone bees to fertilize new queens 20,000 to 40,000 female worker bees Leaving the hive, a foraging bee collects sugar-rich flower nectar, sucking it through its proboscis and placing it in its proventriculus (honey stomach or crop), which lies just dorsal to its food stomach. The honey stomach holds about 40 mg of nectar, or roughly 50% of the bee's unloaded weight, which can require over a thousand flowers and more than an hour to fill. The nectar generally begins with a water content of 70 to 80%. Salivary enzymes and proteins from the bee's hypopharyngeal gland are added to the nectar to begin breaking down the sugars, raising the water content slightly. The forager bees then return to the hive, where they regurgitate and transfer nectar to the hive bees. The hive bees then use their honey stomachs to ingest and regurgitate the nectar, forming bubbles between their mandibles repeatedly until it is partially digested. The bubbles create a large surface area per volume and a portion of the water is removed through evaporation. Bee digestive enzymes hydrolyze sucrose to a mixture of gluc ------------------------------ Date: Sun, 6 Dec 2020 12:06:46 -0500 From: "Rachel" Subject: Costco reward - Open immediately! Costco reward - Open immediately! http://eyefloters.buzz/ZXa6Y3ADEUC419KZ63cZ_9qbNZePsUrhF84GuLoLogyMXCIu http://eyefloters.buzz/LmW8e6re_N8Ff5aBwPGINY1RwY33CRuRGv4qCY3YCsFFj2ox er of other species exist which are tawny orange or dark brown (for instance M. hecuba and M. telemachus). Some species are white, principal among these being M. catenarius and M. laertes. An unusual species, fundamentally white in coloration, but which exhibits a stunning pearlescent purple and teal iridescence when viewed at certain angles, is the rare M. sulkowskyi. Some Andean species are small and delicate (M. lympharis). Among the metallic blue Morpho species, M. rhetenor stands out as the most iridescent of all, with M. cypris a close second. Indeed, M. cypris is notable in that specimens mounted in entomological collections exhibit color differences across the wings if they are not 'set' perfectly flat. Many species, like M. cypris and M. rhetenor helena have a white stripe pattern on their colored blue wings as well. Celebrated author and lepidopterist Vladimir Nabokov described their appearance as "shimmering light-blue mirrors". Sexual dimorphism The blue morpho species exhibit sexual dimorphism. In some species (for instance M.adonis, M. eugenia, M. aega, M. cypris, and M. rhetenor), only the males are iridescent blue; the females are disruptively colored brown and yellow. In other species (for instance M. anaxibia, M. godarti, M. didius, M. amathonte, and M. deidamia), the females are partially iridescent, but less blue than the males. Habitat Atlantic Forest in Paraguay Morpho butterflies inhabit the primary forests of the Amazon and Atlantic. They also adapted to breed in a wide variety of other forested habitats b for instance, the dry deciduous woodlands of Nicaragua and secondary forests. Morphos are found at altitudes betwe ------------------------------ Date: Sun, 6 Dec 2020 14:03:25 -0500 From: "GOV-AUCTIONS" Subject: Buying Your First Car? Hereās What You Need to Keep in Mind Every month across the United States, thousands of vehicles are seized by individual Government agencies (IRS, DEA, FBI) and Police division and auctioned off to the public at incredible deals. 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Most passerines lay coloured eggs, in contrast with nonpasserines, most of whose eggs are white except in some ground-nesting groups such as Charadriiformes and nightjars, where camouflage is necessary, and in some parasitic cuckoos, which match the passerine host's egg. The vinous-throated parrotbill has two egg colours, white and blue, to deter the brood parasitic common cuckoo. Clutches vary considerably in size: some larger passerines of Australia such as lyrebirds and scrub-robins lay only a single egg, most smaller passerines in warmer climates lay between two and five, while in the higher latitudes of the Northern Hemisphere, hole-nesting species like tits can lay up to a dozen and other species around five or six. The family Viduidae do not build their own nests, instead, they lay eggs in other birds' nests. Origin and evolution The evolutionary history of the passerine families and the relationships among them remained rather mysterious until the late 20th century. In many cases, passerine families were grouped together on the basis of morphological similarities that, it is now believed, are the result of convergent evolution, not a close genetic relationship. For example, the wrens of the Americas and Eurasia; those of Australia; and those of New Zealand look superficially similar and behave in similar ways, and yet belong to three far-flung branches of the passerine family tree; they are as unrelated as it is possible to be while remaining Passeriformes. Advances in molecular biology and improved paleobiogeographical data gradually are revealing a clearer picture of passerine origins and evolution that reconciles molecular affinities, the constraints of morphology and the specifics of the fossil record. The first passerines are now thought to have evolved in Gondwana (in the Southern Hemisphere) in the late Paleocene or early Eocene, around 50 million years ago. The initial split was between the New Zealand wrens (Acanthisittidae) and all other passerines (Eupasserine), and the second split involved the Tyranni (suboscines) and the Passeri (oscines or songbirds). A rupture of the Gondwanan conti ------------------------------ End of alt.music.moxy-fruvous digest V14 #5452 **********************************************