The one and only Bob Burden sent the following message to our office today..
Secret Transmission # 386
At five minutes and six seconds after 4 AM on the 8th of July this year,
the time and date will be -- 04:05:06 07/08/09.
This will not happen again for a thousand years.
If we miss it we will have to wait.
If we wait we will be disappointed.
If we are disappointed we shall be, in a way,
now free from that which disappointed us.
Posted by Hugo Saltine.
This transmission has been approved for all frequencies.
Tuesday, July 7, 2009
Wednesday, July 1, 2009
Riboflavin'
this from wikipedia..
"Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. Like the other B vitamins, it plays a key role in energy metabolism, and is required for the metabolism of fats, ketone bodies, carbohydrates, and proteins.
Milk, cheese, leafy green vegetables, liver, kidneys, legumes such as mature soybeans,[1] yeast, mushrooms and almonds[citation needed] are good sources of vitamin B2, but exposure to light destroys riboflavin.
The name "riboflavin" comes from "ribose" and "flavin".
Vitamin B was originally considered to have two components, a heat-labile vitamin B1 and a heat-stable vitamin B2 (1). In the 1920s, vitamin B2 was thought to be the factor necessary for preventing pellagra. In 1923, Paul Gyorgi in Heidelberg was investigating egg white injury in rats, the curative factor for this condition was called vitamin H. Since both pellagra and vitamin H deficiency were associated with dermatitis, Gyorgi decided to test the effect of vitamin B2 on vitamin H deficiency in rat. He enlisted the service of Wagner-Jauregg in Kuhan’s laboratory (1). In 1933, Kuhn, Gyorgy, and Wagner found that thiamin-free extracts of yeast, liver, or rice bran prevented the growth failure of rats fed a thiamin supplemented diet. Further, they noted that a yellow-green fluorescence in each extract promoted rat growth, and that the intensity of fluorescence was proportional to the effect on growth. This observation enabled them to develop a rapid chemical and bioassay to isolate the factor from egg white in 1933, they called it Ovoflavin. The same group then isolated the same preparation (a growth-promoting compound with yellow-green fluorescence) from whey using the same procedure (lactoflavin). In 1934 Kuhan’s group identified the structure of so-called flavin and synthesised vitamin B2 (1)."
Lightbulb Detective Agency would also like to add that Riboflavin' might be a snappy name for a song.
"Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. Like the other B vitamins, it plays a key role in energy metabolism, and is required for the metabolism of fats, ketone bodies, carbohydrates, and proteins.
Milk, cheese, leafy green vegetables, liver, kidneys, legumes such as mature soybeans,[1] yeast, mushrooms and almonds[citation needed] are good sources of vitamin B2, but exposure to light destroys riboflavin.
The name "riboflavin" comes from "ribose" and "flavin".
Vitamin B was originally considered to have two components, a heat-labile vitamin B1 and a heat-stable vitamin B2 (1). In the 1920s, vitamin B2 was thought to be the factor necessary for preventing pellagra. In 1923, Paul Gyorgi in Heidelberg was investigating egg white injury in rats, the curative factor for this condition was called vitamin H. Since both pellagra and vitamin H deficiency were associated with dermatitis, Gyorgi decided to test the effect of vitamin B2 on vitamin H deficiency in rat. He enlisted the service of Wagner-Jauregg in Kuhan’s laboratory (1). In 1933, Kuhn, Gyorgy, and Wagner found that thiamin-free extracts of yeast, liver, or rice bran prevented the growth failure of rats fed a thiamin supplemented diet. Further, they noted that a yellow-green fluorescence in each extract promoted rat growth, and that the intensity of fluorescence was proportional to the effect on growth. This observation enabled them to develop a rapid chemical and bioassay to isolate the factor from egg white in 1933, they called it Ovoflavin. The same group then isolated the same preparation (a growth-promoting compound with yellow-green fluorescence) from whey using the same procedure (lactoflavin). In 1934 Kuhan’s group identified the structure of so-called flavin and synthesised vitamin B2 (1)."
Lightbulb Detective Agency would also like to add that Riboflavin' might be a snappy name for a song.
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