Adonis Diaries

Archive for March 11th, 2021

This nightly Mass Graves in Nineveh

Nabih Al-Burji. March 9, 2021

The charge of the western colonial powers: Hezbollah has gone to Syria to fight against Angels!

Yes, no less, fighting against angels, otherwise we would have seen how the land that produced 7 Roman emperors, gave birth to the bishop of Rome (Pope Gregory III), has been transformed, by Abi Bakr Al-Baghdadi, Abi Muhammad Al-Gulani, and Abi Omar Al-Chechani, to a paradise for democracy.

Hillary Clinton, Obama, the western colonial powers, Erdogan, the “Arab” monarchies and Emirs knew how to devastate Syria and massacre its people. Weapons from the colonial powers and cash from the petro-dollar monarchies.

Instead of the Republic of Plato, the Republic of Abi Dhar Al-Ghafari…

Were Hezbollah fighters supposed to welcome the terrorists with open arms in the campaigns of Lebanon eastern mountain chains, those Islamic extremists who massacred our Lebanese officers and soldiers who were made prisoners?

Was Hezbollah supposed to believe that these terrorists, if they had access to the statue of the Lady of Bechwat in the Bekaa Valley, they would have knelt before it, and shed tears on the feet of the Virgin Lady, just as it was in Maaloula, in Raqa, in Qoroush and in Mosul.

We have all followed the Islamic State Organization (ISIS) in Iraq.

Abu Bakr Al-Baghdadi had to declare the Caliphate from the place of Hussein in Karbala, or from the Monastery of Mar Uraha in Nineveh, or from the Church of Mar Corgis in Erbil, not to mention the Yazidi ′′ Lalish ′′ temple near Sinjar.

Who prevented him from reaching Baghdad, Erbil, and Karbala? Ask the White House. (It was the Iranian fighting volunteers, commanded by Qassem Suleimani, who quickly filled the void in the Iraqi Kurdish districts and stopped the advances of Abu Baker riff-raff))

The American army has been in Iraq since 2003, under the pretext of fighting terrorism. Where were the Apache planes when the terrorists were swooping on the city of Qoroush (Qaraqosh) the historic presence of Christianity in between the two rivers, and when Christians were chopped off with machete and swords, and when they were spending nights out in the open for shelter from the ′′ graves night in′′ Nineveh?

Was ′′ Hezbollah ′′ in Iraq when Abu Musab Al-Zarqawi appeared, with his double character, and where Freudian simulation between Hulaku and Shahriar, and when the new Mongols, on the horse s’ rift, Mosul city, which once hosted, the goddess Ishtar?

We didn’t imagine that the Iraqi tragedy was so horrific (but it’s Iraq, guys).

Pope Francis’s visit made this tragedy a panoramic trip.

Especially the horrors Christians have faced. We ask the Pentagon about that Iraqi army that he built over a decade, generals flying in women’s clothes, and in women’s shoes…

The tribes of Yagog and Magog (Yajooj Majooj) were supposed to enter Damascus to be within steps from Beirut, and they attracted Abu Suleiman Uzbek who promised, promised, and promised, to set up a ′′ camp for women ′′ in Downtown Beirut.

How could′′ Hezbollah ′′ implicate the pseudo Lebanese “state” in the collapse of relations with others when he went to Syria (to fight against angels).?

Maulana Al-Khalifa was supposed to receive drum rolls, following the footsteps of some of the political system stars when they visited, with their precious gifts, and with their honorable attitudes, military killers in Arsal Valley.

Saad Hariri PM, whom Hezbollah raised him on their shoulders (and we always wished the resistance would stay out of the jungle), is advising one of his mediators to carry Hezbollah party as a visa to enter Riyadh.

Thus, after more than four months of spinning inside the vicious circle, the state owner’s media office discovered that the party is adopting the manoeuvring a way awaiting Iranian password that allows it to start seriously in forming the government.

Self-exoneration as a philosophical rule. Your cup, homeland… (Kasak ya watan)

We don’t know whether the leader in charge knows what the moral meaning of words, who accuses Hezbollah of evasive maneuvers, duplicit,…

May the advice not be spent to close the south road, and the Bekaa road, to besiege ′′ Hezbollah ′′ and to catch Saddam, do not thank his punishment.

Thus above the rubble (like a red carpet) enters the palace of the dove.

Despite all that, the doors of the government have not been locked in front of him. He is the one who locks it down…again and again.

As scientists have done with sight and sound

Steve Nadis 2021

In 1877, Thomas Edison invented the phonograph, becoming the first person ever to record and reproduce his own voice. In 1895, the Edison Company created one of the earliest sound “movies”—a 17-second clip that showed one man playing a violin while two others danced nearby.

For 125 years, it has been possible to record audio and visual scenes and play them back with reasonably high fidelity.

But in the entire history of humanity, there has been no way of recording and reproducing the taste of a food or beverage—that is until last year with the advent of Homei Miyashita “Taste Display.” The invention by Miyashita, a scientist at Meiji University in Tokyo, is a 21st-century analogue of a phonograph—one that plays back tastes rather than sounds.

Miyashita has a longstanding interest in food and taste. His curiosity about ingredients was piqued as a child when his mother wrote a recipe book.

He has carried out his own research at Meiji University as one of the founders of the Frontier Media Science program, which explores the interface between technology and the human senses.

In 2012, he and a former PhD student Hiromi Nakamura (now on the University of Tokyo faculty), developed an “electric fork” that was originally intended to enhance the flavor of hospital food—the idea being to make food taste saltier, for instance, without actually adding salt, thereby avoiding possibly adverse health consequences.

That was an early step for Miyashita, who had ambitious plans. Whereas the electric fork could make food taste saltier or sourer, the Taste Display could reproduce any flavor one might care to conjure up.

Here’s how it works, starting with a bit of anatomy: The human tongue has separate receptors for detecting the five basic tastes—sweet, sour, bitter, salty, and umami. Miyashita device has five different gels, each containing an electrolyte solution that causes the tongue, upon contacting the surface, to sense one of those flavors at an intensity that is readily adjustable.

Each gel is connected to a separate (exceedingly weak) electric current, and the taste associated with that gel diminishes when the current is turned up.

A sixth, tasteless gel is also included as a buffer that keeps the overall current level—and the associated stimulation of the tongue—constant at all times.

Meiji Professor Homei Miyashita demonstrating the use of the Taste Display mask.
the inside of the Taste Display mask.

The six different gels (including one that is tasteless) inside the part of the Taste Display that transmits flavor to the tongue.PHOTOGRAPH BY DAISUKE MIYAGI

By adjusting the current strengths for all six gels, which can be done automatically, the taste of a chocolate milkshake or a sirloin steak or any other desired treat can be experienced through the use of this device without any caloric intake.

Meiji Professor adjusting settings of the Taste Display
Professor Miyashita using a touch pen to adjust the flavor in the Taste Display. PHOTOGRAPH BY DAISUKE MIYAGI

The Taste Display initially took the form of a rod that resembles a hand-held microphone with a surface that’s designed to be licked rather than talked into. But Miyashita already has an early version of a mask, which affords a user continuous contact with the flavor-imparting surface, as part of a virtual reality system.

He also has developed a “lickable screen” that can be incorporated onto a cell phone, allowing a person to watch a cooking show, for example, while tasting various samples.

“Or someone looking at a recipe on a website could find out what that dish tastes like,” he says. “We now have smartphones with cameras, displays, microphones, and speakers. But we’ll soon be able to go further and upload and download our taste experiences.”

That’s a brief introduction to the taste reproduction part of the story, but what about the recording end of things?

Miyashita is currently using commercially available “taste sensors” that provide a quantitative measure of the five flavor components of any food that is sampled. He developed equations that convert that taste data into a corresponding current strength for each of the five flavors.

Professor Miyashita explaining the mathematics used to translate flavor intensity to the electric current levels needed to reproduce a particular taste.PHOTOGRAPH BY DAISUKE MIYAGI

Present-day taste sensors are bulky machines that are rather slow at turning out results. Miyashita is exploring faster, more portable ways of taste recording—perhaps through the use of a thermometer-like device that can be dipped into food, giving quick readouts of the distinct flavor components.

A portable “salt-meter” like this already exists, and it could be adapted to measure other flavors too. Within 10 years, he predicts, we should be able to instantly record and reproduce taste information.

Eating, however, is about more than just sensing the five basic flavors in their myriad combinations. Smell is also an important part of the gustatory experience, and Miyashita is already experimenting with “smell displays.”

He’s also looking into the sensation of touch, examining how a particular food feels in your mouth. To this end, he’s working on 3D printing, using not just smooth plastic but a range of materials that have varying degrees of roughness. “By combining that with our taste research,” he says, “we hope to reproduce the texture you feel while eating.”

Meiji University Professor Homei Miyashita measuring the weight of salt.
Professor Miyashita working in the labs at Meiji University in Tokyo.PHOTOGRAPH BY DAISUKE MIYAGI

“But there’s only so much you can do,” he admits. “You could watch a travel video, but that probably won’t eliminate your desire to visit a foreign land. Nor would listening to a record necessarily satisfy your urge to hear live music.” And so, too, it is with taste.

Technology can do marvelous things—his lab being a prime example. But there’s also something to be said for a good home-cooked meal, Miyashita says, perhaps drawn from the pages of his mother’s recipe book.

the campus of the School of Science and Technology, Meiji University
Picture of Meiji professor Homei Miyashita walks robot dog

Left: Homei Miyashita is a professor in the School of Interdisciplinary Mathematical Sciences at Meiji University.

Right: Professor Miyashita operates a robot as part of his wider research into entertainment computing, human-computer interaction and progressive technologies.PHOTOGRAPH BY DAISUKE MIYAGISHARETWEETEMAIL




March 2021

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