HALLE, GERMANY—Live Science reports that researchers are investigating the burial site of central Germany’s Brücken-Hackpfüffel, which is associated with the early medieval mansion of a wealthy aristocrat. Discovered during excavations in the summer of 2020, the burial was used between 470 and 540 AD, during the brief period of the Thuringian Kingdom. Among 80 burials at the cemetery, researchers found imported glass bowls; gold jewelry including brooches, hairpins, and necklaces; and weapons such as swords, spears, spears, and shields. The richest graves are thought to belong to those who live in the palace, said archaeologist Arnold Muhl of the Halle State Museum of Prehistory. The researchers also found holes that housed the bones of four cows, five horses, two dogs and shards of bronze that may have been the remains of a cauldron. The contents of the holes have been removed from the site within a block for future study, Muhl explained. The positions of some of the graves suggest they were placed to avoid disturbance of these pits, which may be part of a burial mound that holds the remains of important people, he added. A chemical analysis of the bones that could reveal the birthplace of the burial inhabitants was also planned. To read about the discovery of the grave of a wealthy Roman woman by German archaeologists who was buried with her jewelry and make-up kits, go to “Beauty Endures. “
But the new study found the virus remained on most surfaces for about six to seven days before starting to lose its potency.
“What we found is that even after two weeks, there are still a lot of live and infectious viruses there that could potentially infect someone,” said Professor Drew.
And on some surfaces, like glass and banknotes, the virus is still there after one month.
Debbie Eagles, deputy director of the Australian Center for Disease Preparedness, said the findings were surprising.
“It looks like it lasts longer than other viruses like influenza which only lasts a few days, or even other coronaviruses,” he said.
Surface contact and the risk of COVID-19
Experts say people are more likely to catch the coronavirus through direct contact, such as someone who sneezes or coughs near them.
But a person can still become infected if they touch a contaminated surface before touching their face, nose or mouth, and potentially ingest the virus.
“That’s why using disinfectant wipes and hand sanitizer regularly makes a difference,” says Professor Drew.
“This really strengthens the mantra that you should wash your hands, don’t touch the surface unless you absolutely have to, and don’t touch your face and mouth.”
Dr Eagles said if someone infected with COVID-19 sneezes or coughs near a phone, the virus can stay on the phone for a long time if not cleaned properly.
“And it’s exactly the same for eftpos machines and public transport, but obviously there are more people exposed there than just your own phone, where you’re the only one with close contact with it,” he said.
“We know that on surfaces like public transport, there’s a lot more to cleaning up public spaces, because with effective cleaning you can get rid of the virus.”
Cold weather makes the virus last longer
The scientists also tested the effects of temperature and found that the colder the temperature, the longer the virus stays on the surface.
That means countries could be more likely to face the COVID-19 outbreak during cooler weather.
“We found temperature had a very big effect on the virus, so if you lowered the temperature to about 6 degrees Celsius, you could extend your lifespan 10 times,” said Professor Drew.
The findings could also explain the COVID-19 outbreak involving meat processing and cold storage facilities.
I sat with Connoley as we shuffled the little blue olive oil glasses in the palms of our hands, preparing to take a sip.
I’ve been to a few wine tasting, and it’s a similar experience, but I’m not used to downing a glass of olive oil straight away.
When I was first told about the olive oil award, I thought maybe it was tested by dipping a piece of bread in it, and eating it. But Connoley insists that even the simplest bread still has a taste, and that taste can disguise the true taste of olive oil.
“There are three components that we value,” he said.
Aroma is the first. The oil must be warmed to 34C on a heating pad before pouring into a dark blue glass – so that the jury is not affected by the color of the oil – twirl, then inhale.
I’ve never been very good at identifying tones in wine, and it turns out I’m just as bad at distinguishing odors in olive oil. Ripe bananas are the best I can take out of the six oils we tried.
The scoring sheet has much more detail: coffee, caramel, cut grass, tropical fruits, meadow hay, capsicum. The list seems endless. I believe Connoley said the smell is there.
The next point of judgment is how it tastes in the mouth, and tastes. How bitter does it taste? How sharp? Is it spicy?
Unlike tasting wine, the judges then swallowed the oil to assess “retroasal” quality. How long has it been in your throat?
“You don’t want one-dimensional oil, you don’t want that kind of oil dripping in your mouth,” Connoley said.
It’s hard to get used to the idea of drinking oil, but Connoley points out that the oils they value are much different from the cheaper ones you buy at the supermarket. They are lighter and easier to consume. But I still don’t want to drink it.
“Most people wouldn’t even dream of going and tasting it, never mind a glass.”
Judges in competitions typically taste about 60 oils a day on increasingly intense “flights.” They clean their roofs in between every oil by eating apples, drinking sparkling water, and sometimes plain yogurt.
This year the judging was held remotely because of Covid, so Connoley found herself tasting only about 20 oils per day.
The oil rated in the competition must be of the highest quality – and should have a label that shows the month of pressing and the best date before.
Winner of the 2020 NZ Extra Virgin Olive Oil Awards
Best show: Olive Black extra virgin olive oil, Wairarapa
Best reservation in the show: Loopline picnic, Wairarapa
Best boutique: Juno Olive Oil Pikual, Wairarapa
Order the best boutiques: Acid Glen Blend, Kapiti Beach
Best tasting oil: Leafyridge Olive Chili Peppers, Wairarapa
Next week we will be in Pennsylvania to visit our daughter who is at school in Erie on Lake Erie This will be one of our most unique trips as face masks are needed for almost the entire trip . Traveling is just not what it used to be. Do you remember when people smoked cigarettes in the middle of the flight? A little light came on to tell the passengers it was time to put out their cigarettes, we were going to land. Smokers who flew on the plane at the time were very upset when new rules banned smoking on board. I have a feeling these same people would be really unhappy with the requirement to wear a mask for the entire flight We received an email reminding us that anyone over 2 years old must also wear a mask at airports except when we were We were also told that we would receive an “ all-in-one ” snack bag that included a wrapped disinfectant wipe, an 8.5 ounce water bottle and two snacks, as well as a sealed drink on flights over 2 hours and 20 minutes. “On flights shorter than that, we’ll have a sealed drink and that’s it. No more friendly flight attendant taking our drink order. Erie is quite close to Niagara Falls. We were wondering if we could see it or not, as people like to go to the Canadian side for a better view, and the border between the US and Canada is closed at least until the end of August. which is the boat that takes you near the falls, was closed in June, it is now open on the US side and available for people in good health, wearing masks and willing to stand at least 6 feet from other people on a small boat .Fort Niagara opened in July and is available for healthy masked visitors, which is the same for all the restaurants we stop at. There won’t be any buffets though, and it looks like food “that requires minimal preparation” will be the rule. Fortunately, Pennsylvania is not on the list of states that require a 14-day quarantine when we arrive home. We were also assured that the plane is cleaned within an inch of its life and that airports will be cleaner than our homes. Still, we have small containers of disinfectant to use liberally when we feel too far away from a sink and soap, and we’ll avoid other people like the plague. our face, and white where the mask was. It’s a strange time to travel. .
For the first time in decades, the Murano glass furnace, which usually burns nonstop, all goes cold. When COVID-19 spread throughout Italy, all non-essential businesses were forced to close for three months from March to May. Despite receiving the green light to resume production from the government in late May, many of the historic Murano furnaces have not been re-ignited.
“Turning off and turning on the kiln is an expensive and tiring process,” glass artist Fabiano Amadi explained in the Ars Cenedese workshop. “Inside the kiln, there is a ceramic basin. Even when the furnace is cooled slowly, the basin is cracked and must be replaced, “he said, pointing to a row of used ceramic basins, which could cost thousands, behind the workshop.
But more time consuming is the process of re-igniting the furnace. “It takes 10 days from cold for the furnace to reach an adequate temperature to work with glass,” Amadi explained, “and it costs around € 8-10 thousand per kiln.”
Because the cost of re-igniting the kiln is very high, many glass repair shops on the island are still closed. “I think there are about three workshops with enough orders to open now,” mused Angelo Favaron, who manages client relations at Ars Cenedese. “We work in shifts at the moment because of lack of habit. I work only a few days a week. Yesterday I had no client at all. “
Massimiliano, the youngest glass worker in the factory, explained that this period must be the busiest this year. “Usually we are experiencing a boom right now with all the tourists, but this year there isn’t much work.” Tourists flow back to Murano, but the Italian border is still closed to many countries including the US, the supplying country biggest economic contribution to the Italian tourism sector.
The ongoing coronavirus restrictions in Italy also prove inhibition for glass workers. “We have to wear masks and gloves, which are impossible to overcome,” Amadi said, “and each of us must have a separate funnel that we put in a tube to blow glass.”
Amadi explained that the funnel was completely incompatible with the work process. “We have pieces that we have to pass between us every few seconds,” he said, “so there is no time to replace the funnel.” Only by abandoning regulations, the workshop can restart production. “It’s impossible to follow the rules, so if the authorities let us work, we will do it,” Amadi said.
Restarting glass production is very important not only for individual workshops, but also for the entire Murano island. Giancarlo Signoretto, a glass master who comes from the family of a prestigious glass worker, explains that glass is the source of life throughout the island. “Glass production is an economic chain that involves everyone on the island from glass artists, to packaging and transporting the pieces, to technicians who maintain the kiln.”
Signoretto is well aware of the importance of glass production for the island as a cultural value as well. “Glass has 1,000 years of history on this island. As a glass master, I not only know how to make glass art, but I know the history and importance as well. “Great glass masters like Signoretto can experiment with innovative finishes, styles or additives, but these artworks were basically centuries ago.
“The biggest change is the move from wood to gas-fired stoves, but if the shape of the stove is not the same, the technique is the same, even the tools we use are not new items but are handed down by other glass masters who have pensions,” Signoretto explained.
Despite the importance Signoretto attaches to tradition, he has made new decisions in an effort to keep alive the struggling glass sector and pass on his expertise to the next generation. Signoretto has just opened his own workshop where he will produce glass with his assistant Agnese Tegon, currently the only Venetian woman who works in the furnace.
For some traditionalists, this step might not be welcomed. Tegon explained, “It is difficult for two reasons, one job is hard, so it is more suitable for men, but it is also a petty job that is difficult to break into. The work environment can be difficult for a woman. “
At the age of 26, Tegon was also one of the few young people working in this sector. Massimiliano di Ars Cenedese said there were only about six or seven of his age who were doing this work.
The lack of enthusiasm among young Murano residents to work in the glass industry is just one of many problems that have befallen this sector even before the coronavirus emergency.
Another major threat is imitation glass from China which is sold cheaply under the guise of Murano glass, combined with a decrease in visitor spending. “The spending gap between customers continues to grow,” Favaron explained, “between those who pay a few euros for fake Made in China glass and those who pay for the real thing.”
He turns the pages of an album with photos of Michelle Obama, Elton John, Diana Ross and other VIP clients in the showroom. “There is one thing that respects our art, but clients must also be able to buy it if our showroom is not just a museum.”
Favaron, like a resident in Venice which is flooded with tourists, hopes that post-key visitors will have a different character. “I hope they really want to come here and appreciate what we do,” he said.
Signoretto, however, thinks it’s time for the sector to talk about its decline. “We must go to Rome [the government], and they must bear the cost of the furnace and main ingredients, which are too high. “Signoretto wants to see real monetary assistance from the state such as paying gas bills or even their rent, which can reach € 15,000 per month. “We don’t want promises, they are made for children at Christmas, we must find a solution.”