Able to fly 5 hours without flapping its wings .. Learn about "rubbish dirt"

Incredible recorders attached to a group of "Andor condor" birds revealed unbelievable, as birds spent only 1% of their time in the sky flapping their wings, and most of the flaps occurred during take off. As one of the birds flew more than five hours, crossing more than 160 km, without beating its wings.

The heaviest bird in the world: According to a report by the British newspaper The Guardian, published on Monday 13 July 2020, a scientific study has highlighted the efficiency of the world's largest flying bird flying air currents to stay high in the sky for hours without failing its wings. The condor wings of the Andes are 3 meters long and weigh up to 15 kg, making it the heaviest bird in the world.

For the first time in history, a team of scientists linked recording equipment they called "daily notes" with eight condor birds in the Patagonia region of Argentina to record each pulse in the wing over a period of more than 250 flying hours.

"Condor birds are experienced pilots, but we did not expect that they would be so expert," said Professor Emily Shepherd, a study participant and biologist at Swansea University in Wales.

While David Lentink, a Stanford University bird flight expert who did not participate in the research, explained, "The discovery that condor birds do not flap their wings and just fly is impressive."

Scientific explanations: For birds, the sky is not an empty space, but an area full of hidden features; From gusts of wind, to warm high air currents and airflow driven upwards by landmarks such as mountains.

Learning to ride wind currents allows some birds to travel long distances while reducing the effort to flap their wings.

In general, scientists who study flying animals classify flying into two types: flying by flapping wings, and flying through flight. Brett Tobalsky, an aviation expert at the University of Montana, who did not participate in the study, said the difference between the two types of flight could be like switching a bike up a ramp, as opposed to switching it down a ramp.

Previous studies had shown that white storks and eagle-eagle birds flutter for up to 17% and 25%, respectively, of the total time of their migratory wild trips.

"Rubbish Excavator": Sergio Lamprocci, a study participant and biologist at the National University of Comahue in Argentina, said that the experience of the Andean condor in flight is essential to the lifestyle of the ramp hunt that requires him to circulate for hours a day over the high mountains in search of cadaver as a meal.

"When you see a condor floating around, know that it is taking advantage of the thermal highs of the air," or increased wind blowing, Lamborchi added.

It is reported that the recording devices were programmed to stop the birds from appearing about a week after their installation.

Hence, it was not an easy process to recover. "Sometimes devices would fall into nests on huge cliffs in the middle of the Andes, which would require us a three-day trip, just to get to the equipment sites," says Lamprucci.

Facebook announces "reassurance" against the Chinese TikTok

Facebook is preparing to launch the Instagram Reels service, which is its own version and its response to the Chinese "tik-to" site, in the United States and more than 50 other countries within weeks.

The global launch of the service, which has been working on it for more than a year, comes at a time when Tik Tok is facing direct criticism from Washington for its use of user data, and it also comes in the context of strained relations between the United States and China.

Similar features: According to a report by the American Nbc News network, Friday, July 17, 2020, it is like "Tik Tok", Instagram Reels allows users to create and share 15-second videos, and install them on any choice from a wide range of music and audio pieces.

The service also allows users to borrow and re-integrate audio from other people's videos, and users, as in the case of Tik Tok, can watch their videos spread in the "Featured Videos" section of the most viewed videos.

Facebook started the service for the first time in Brazil last November, then expanded its scope to France and Germany, last month.

Last week, the company launched its new app in India, just days after India banned Tik Tok and more than 50 other Chinese apps, in light of privacy and security concerns.

Facebook will then go on to launch the service in the US, UK, Japan, Mexico and nearly 50 other countries. Users will be able to access the Reels service through a new icon that appears at the bottom of the screen on the Instagram platform, and videos created by the service will be published on the user's Instagram page or the Instagram search page for publicly available accounts.

Curbing its rivals: The new service from Facebook, which already has nearly 3 billion users for its services, may give the site an opportunity to stop the rapid spread of competing services.

Facebook has previously sought to confront its competitors by emulating their services, an example of which is the Instagram stories service, which simulates a similar feature available on Snapchat.

Adam Musiri, the director of Instagram, said in an interview with him this year, when he was asked about Snapchat: "We are in a place that requires us to recognize the wonderful thing when we see it, whoever did it, and try to learn from it."

On the other hand, Tik Tok is very popular, especially among teenagers, so it may be too late to check its rise and spread without government interference. It now has more than 30 million active users in the United States alone, and has gained the country's cultural spirit.

Security Doubts: In recent months, U.S. concerns have grown over Tik Tok violating users ’privacy and sharing their data with the Chinese government. However, the website denies the accusation, and political experts argue over whether these concerns are justified.

It was reported that the White House was considering a ban on Tik Tok in the United States, as well as a plan to try to compel ByteDance, the parent company that owns Tik Tok, to sell the service to a non-Chinese company.

Last fall, the United States Foreign Investment Commission (CFIUS) opened an investigation into BitDance's activities and its acquisition of Musical.ly, the company it used to launch the Tik Tok website in the United States.

If the committee were able to demonstrate that Tik Tok was sharing user data with the Chinese government, it could proceed to try to compel Chinese company Beat Dance to sell Musical.ly, and then work to track Tik Tok and dismantle its business in the United States.

Anish Chopra, the first person to take over as chief technology officer for the United States Department of Technology when it was created under former President Barack Obama, says that if the United States decides to take effective action on Tik Tok, “the FDI investigation path is the only possible path.”

OnePlus 8 discharge date Affirmed , The date each OnePlus fan has to know

OnePlus fans at long last know when the new OnePlus 8 will be uncovered to the world. The Chinese tech firm has recently reported that it will flaunt this most recent lead on April 14 with the occasion being channeled to fans over the globe by means of a live stream. 

OnePlus is acclaimed for its immense occasions which as a rule see fans show up from the over the world to perceive what's available. Be that as it may, similar to all tech organizations, OnePlus has needed to change things a little in 2020 due to the coronavirus episode and issues with movement and social separating. 

In spite of the fact that there won't be the standard shouting swarms, OnePlus is flaunting that this cutting edge gadget will be one of its generally ground-breaking to date and will include full 5G abilities permitting clients to get to superfast information speeds when away from fixed-line broadband. 

Another component that has been uncovered is a recently designed presentation with an unbelievable 120 Hz invigorate rate. OnePlus says this will be presented on in any event one of its telephone and is ready to convey a significantly increasingly liquid and vivid review understanding. 

"With the OnePlus 8 arrangement, we're eager to present our generally incredible and excellent cell phone arrangement ever, joining blasting quick 5G abilities, extraordinarily built high invigorate rate presentations and OnePlus' mark ground-breaking execution arrangement. The OnePlus 8 arrangement will bring a genuinely 'burdenless' experience to every one of our clients, who have generally expected only the best all-around leader cell phones from us," said Pete Lau, Organizer and President of OnePlus. "No detail is excessively little for us, as OnePlus consistently endeavors to convey the most ideal client involvement in our top notch lead gadgets." 

In spite of the fact that not affirmed, there's a lot of gossipy tidbits which recommend this new gadget will likewise get 30W remote charging which, assuming valid, would make the OnePlus 8 Expert the solitary OnePlus handset with the capacity to charge without the company's mark red link. 

Additionally, it appears the OnePlus 8 Genius will likewise accompany an official IP rating against residue and water, another first for OnePlus. 

We're additionally expecting more force from the most recent Qualcomm processor, better cameras and broadened battery life. 

Fortunate, there's not very long to hold up until we discover full subtleties with the huge occasion occurring in only two or three weeks time. 

On the off chance that you need to know increasingly, at that point you get all the activity by means of the stream which is being communicated on the association's site and on YouTube. 

OnePlus makes statements will commence at 11am EST on April 14 – that is 4pm BST.

Corn on the Cob

Preparation Time: 10 minutes


Cooking Time: 4 minutes


Serve: 8



Ingredients:



8 ears corn on the cob, remove husk and silk

4 tbsp butter

Pepper

Salt



Directions:



Pour 2 cups of water into the instant pot then place rack in the pot.

Place corn on the rack. Seal pot with lid and cook on manual high pressure for 4 minutes.

Once done then allow to release pressure naturally then open the lid.

Remove corn from pot and season with pepper and salt.

Top with butter and serve.



Nutritional Value (Amount per Serving):



Calories 110

Fat 6.2 g

Carbohydrates 14.1 g

Sugar 2.3 g

Protein 2 g

Cholesterol 15 mg

Stuffed Bell Peppers

Preparation Time: 10 minutes


Cooking Time: 36 minutes


Serve: 4



Ingredients:



4 large bell peppers, cut in half

1/4 cup feta cheese, crumbled

2 tsp dried oregano

2 cups of water

3 tbsp pine nuts, roasted

1 cup couscous

1/4 tsp pepper

1 tsp salt



Directions:



Add water and couscous into the instant pot and stir well.

Seal pot with lid and cook on manual high pressure for 3 minutes.

Once done then allow to release pressure naturally then open the lid.

Add remaining ingredients except for bell peppers to the pot and cook on sauté mode for 3 minutes.

Stuff couscous mixture into the bell peppers and place on a baking tray.

Bake at 375 F for 30 minutes.

Serve and enjoy.



Nutritional Value (Amount per Serving):



Calories 271

Fat 7.1 g

Carbohydrates 44.3 g

Sugar 6.6 g

Protein 9 g

Cholesterol 8 mg

Healthy Beet Hummus

Preparation Time: 10 minutes


Cooking Time: 40 minutes


Serve: 16



Ingredients:



1 cup chickpeas

1/3 cup water

1/4 cup olive oil

1/4 cup fresh lemon juice

3 beets, peeled and diced

2 garlic cloves, peeled

1/4 cup sunflower seeds

1 1/2 tsp kosher salt



Directions:



Add beets, chickpeas, 1 tsp salt, 3 cups water, garlic, and sunflower seeds into the instant pot.

Seal pot with lid and cook on manual high pressure for 40 minutes.

Strain beet, chickpeas, garlic, and sunflower seeds and place in a food processor along with lemon juice and remaining salt and process until smooth.

Add oil and 1/3 cup water and process until smooth.

Serve and enjoy.



Nutritional Value (Amount per Serving):



Calories 86

Fat 4.3 g

Carbohydrates 9.8 g

Sugar 2.9 g

Protein 2.9 g

Cholesterol 0 mg

Cioppino Recipe Formula

Cioppino Recipe Formula

Fixings :

Fish

3 pounds halibut, ocean bass, or other firm white fish, cut into inch-long solid shapes

1 enormous (2 lb or increasingly) cooked Dungeness crab (hard shell)

1 pound (or a greater amount of) enormous shrimp

2 pounds little neck shellfishes and additionally (mussels ought to be thoroughly cleaned and facial hair evacuated directly before cooking)

Sauce:

1/2 cup additional virgin olive oil

1/2 cups cleaved onion (1 huge onion)

1 cup cleaved chime pepper (1 huge ringer pepper)

3 cloves garlic, minced

1 teaspoon salt

1 28-ounce can tomatoes

Stock from the mollusks

2 cups red wine

2 cups tomato juice

2 cups fish or shellfish stock

A herb bunch of inlet leaf, parsley, and basil enclosed by a layer of cheesecloth and verified with kitchen string

Salt and pepper to taste

1/2 cup minced parsley for decorate

Technique:

1- Steam shellfishes and mussels: Steam (mollusks and mussels) in a modest quantity of water (around two cups) until they simply open. Put in a safe spot. Strain and hold the cooking juices.

2- Set up the cooked crab: Expel the crab legs from the body and utilize a nutcracker to split the shells so the meat can be effectively evacuated once it is served (leave the meat in the shell).
Break the body down the middle, and afterward cut every half again into either parts or thirds. You can select to keep the crab meat in the body portions and serve it that way (more work for the eater) or you can choose the crab meat from the body sections.
In the event that you select the crab meat, attempt to keep it in large pieces. Keep the top shell of the crab for making stock.
Note you can utilize arranged fish or shellfish stock, or you can make your own. In the event that you are not making your very own stock, you can dispose of the crab top shell body. Whenever arranged shellfish stock isn't accessible, I would join some readied fish stock (accessible at numerous business sectors, including Broker Joe's) with mollusk juice.

3- Set up the shrimp: Split the shrimp shells down the back and expel the dark vein. (Perceive how to strip and devein shrimp.) I found the most straightforward approach to do this, without evacuating the shell, is to lay the shrimp on its side and embed a little blade into the huge finish of the shrimp, with the cutting edge pointing outward from the move in an opposite direction from (the shrimp and your hands).
When you have part the shrimp shells, you can turn the blade toward the shrimp, and slice in a little to locate the dark vein. Haul out the vein as much as you can. You can likely likewise utilize a couple of kitchen scissors to cut the backs of the shrimp.
On the other hand, you can shell the shrimps and devein them. Shell-on gives more flavor; shell-off is simpler to eat.

4- Make the soup base: In a profound 8-quart secured pot, sauté onions and chime pepper on medium warmth in olive oil until delicate. Include the garlic, sauté brief more.
Include tomatoes, juices from the mollusks, red wine, tomato juice, fish or shellfish stock, the herb bundle, and salt and pepper to taste.
Bring to a stew and cook, revealed, for 20 minutes. Expel herb bundle. Taste and right flavoring.

5- Include fish and shellfish: Include the fish and cook, secured, until the fish is simply cooked through, around 3 to 5 minutes.
Include the steamed mollusks, crabmeat, and shrimp. Warmth just until shrimp are cooked (only 2-3 minutes, until they are brilliant pink). Try not to overcook.

6- Serve: Serve in huge dishes, shells notwithstanding. Sprinkle with minced parsley. Present with dried up French or Italian bread and a strong red wine.
Have a lot of napkins accessible, a couple of additional dishes for the shells, and nut wafers and minor forks for the crab.

Exemplary Ruler Crab

Lord crab is best served essentially. To do a lot to it would resemble stuffing caviar into a burrito. Steam it, flame broil it or even microwave it, and afterward pick a help player and appreciate. The great is, was and consistently will be liquefied margarine and lemon. It is a great which is as it should be.

As a customer, you have to remember two things: First, be sure to purchase American crab. There is a ton of modest Russian lord crab available, and the explanation it's so modest is on the grounds that the Russians are decimating their fishery for a brisk buck. American anglers work under severe principles of maintainability, which is the reason U.S. crab is increasingly costly. We should compensate them for playing reasonable.

The second thing you have to recall is that basically all ruler crab is pre-cooked. It must be, to save freshness. Alaskan ruler crab is cooked and shoot solidified right in the harbor. In the event that they didn't, the goliath crabs would kick the bucket and spoil inside hours. This implies as a cook, you are truly warming lord crab, not really cooking it. So be delicate. I like to steam it for 5 minutes and consider it daily. Lord crab actually needs nothing else.

Fixings :

3-4 pounds Alaskan ruler crab legs and hooks

1 stick of margarine

Lemon wedges for decorate

Strategy:

1- Liquefy the margarine in a little skillet and keep warm on its most reduced setting.

2- Set a steamer plate inside a huge pot and pour enough water inside to steam the crab. Keep in mind, you are just warming the crab, so you will just need about an inch of water, tops. Heat this to the point of boiling before laying the crab legs on the steamer. Spread the pot and steam for 5 minutes.

3- Expel the crab legs and use kitchen shears to cut the shells. You can either thoroughly expel the meat from the shell or simply kick every irregular for your visitors. Present with the softened spread.

Step by step instructions to Cook and Eat Steamer Mollusks

Fixings :

3 to 4 pounds of delicate shell steamer shellfishes

1/2 cup margarine, dissolved

Technique:

1- Absorb the steamers ocean water or salty water: In a perfect world, on the off chance that you have the opportunity, place the steamers in a pail and spread with a few crawls of ocean water or salty water (a tablespoon of ocean salt totally broke down in each quart of water), and let sit a few hours in a cool spot (not in direct daylight), ideally medium-term.
Sooner or later, you'll see that each mollusk has a foot that will begin to reach out of the shell. This is ordinary. The shellfishes are generally covered in the sand with just the foot reaching out up to the outside of the water.
The steamer shellfishes will release any sand or soil while they are sitting in the water, so the water may turn out to be fairly dim. You can change the water in the event that you need.
In the event that you don't have the opportunity to give the shellfishes a chance to douse for a considerable length of time, simply put a few of them at once in an enormous bowl, spread with salt water, and tenderly twirl the water around with your fingers for a large portion of a moment.
On the off chance that the mollusks discharge sand or coarseness, dump out the water and wash the shellfishes out in a similar way once more, until no more sand is discharged. (They may in any case discharge some sand and coarseness while cooking, however you will dunk them in the shellfish juices before plunging them in margarine when you eat them, flushing endlessly any residual coarseness.)

2- Steam the mollusks: When prepared to cook, put about an inch of water (you can likewise utilize brew or a hefty) in the base of a tall, enormous pot. Spot a steamer rack at the base of the pot. Cautiously place the shellfishes on the steamer rack (in the event that you don't have a steamer rack, don't stress over it, simply put the mollusks in the pot with the water).
The shellfish shells are on the meager side and can without much of a stretch break, so be delicate as you placed the steamers in the pot.
You may see a portion of the mollusks "spitting" water at you as you handle them. This is ordinary, don't stress over it. On the off chance that any of the mollusks appear to be dead, are stinky, or whose siphons don't withdraw a piece when you contact them, hurl them out.
Spread the pot. Heat the water to the point of boiling. Give the mollusks a chance to cook in the steam from the bubbling water for around 5-10 minutes, until the steamer shellfish shells are all the way open, at that point expel the pot from the warmth. Any steamers that didn't open ought to be disposed of. (The pot may froth up and bubble over while cooking, so watch out for it while cooking.) Let the shellfishes cool for several minutes.

3- Spot steamer water in bowls for serving: Cautiously expel the cooked mollusks from the pot, setting them in a serving bowl. Try not to dispose of the shellfish juices left in the pot. Rather pour a touch of the hot juices into bowls for serving. Put the softened spread into little bowls for plunging.

4- Present with dissolved margarine: Serve the steamers with a bowl for the shellfishes, a vacant bowl for the shells, a little bowl with juices for plunging, and a littler bowl with spread for plunging.

5- Here's the manner by which to eat the steamers: To eat, open the shell and evacuate the cooked shellfish. Utilize your fingers to pull off the skin covering the guide of the shellfish. Dispose of with the shells into the shell bowl.
Grasp the guide with your fingers, twirl the mollusk around in the hot stock (it will heat up the shellfishes and to remove any outstanding coarseness or sand). Dunk the shellfish into softened margarine and eat!

Note, the siphon end of the shellfish might be somewhat intense and rubbery. You can eat it or not. Regardless, it makes an extraordinary handle for plunging.

Steak Teriyaki Formula

Flank steak is normally extreme, however the mix of marinating it in this natively constructed teriyaki marinade of mirin, purpose, and soy sauce, alongside a quick singe on high warmth, and afterward cutting slim cuts contrary to what would be expected, makes for a delicious, delicate introduction.

You can either sauté or flame broil this teriyaki steak, in any case, you'll need to burn it on high warmth. In the event that searing, I prescribe utilizing an enormous cast iron skillet or frying pan container.

Fixings :

1/3 cup mirin rice wine

1/3 cup purpose

1/3 cup soy sauce (if cooking sans gluten, use without gluten soy sauce)

1 Tbsp sugar

1 Tbsp crisp ground ginger

1/2 to 2 lb flank steak or skirt steak

Olive oil or canola oil

Technique:

1- Marinate the steak: Join the mirin, purpose, soy sauce, sugar, and ground ginger in a huge, shallow bowl.
Spot the steak in the marinade and let marinate for at any rate 60 minutes, and as long as 48 hours.
On the off chance that marinating for over 60 minutes, keep chilled until an hour prior to you intend to cook.

2- Bubble marinade to make the teriyaki sauce: When prepared to cook, expel steak from marinade, holding the marinade. Spot steak on a plate and put in a safe spot.
Spot marinade in a pot and heat to the point of boiling. Bubble for 10 minutes, or until the marinade has diminished to a dainty coating, turning into your teriyaki sauce.
If it's not too much trouble note that on the off chance that you are worried by reusing the marinade after crude steak has been sitting in it, you will heat up the hell out of this marinade, murdering whatever may have chosen to develop in it during the marinating procedure.

3- Barbecue or fry the steak: If flame broiling the steak, set up your barbecue for high, direct warmth. On the off chance that searing, heat a huge cast iron dish on high warmth. On the off chance that flame broiling oil the barbecue grates.
Pat dry the steak. Rub a little olive oil on top of it. Spot the steak on the hot flame broil or skillet. Singe for 3-5 minutes on one side, or until the side is all around sautéed, and turn the steak over and burn the opposite side.
Bast the steak with teriyaki sauce.

4- Let the steak rest: When the steak is very much singed on the two sides, expel from the warmth, spread with foil, and let rest for 10-15 minutes.
5 Cut steak into equal parts with the grain, at that point in dainty cuts over the grain: Notice the bearing of the grain of the steak (the striations in the muscle strands of the steak). Cut the steak down the middle, after the grain of the steak with the goal that you are cutting along the grain. (This will make it simpler to make cuts over the grain.)
At that point make dainty cuts (1/4-inch) over the grain and on a slight slanting. Cutting along these lines will separate the muscle strands, making this normally intense cut of meat very delicate.
In the event that there are juices that come up short on the steak as you cut it, add the juices to the teriyaki sauce. There's loads of goodness in the steak "jus" that you would prefer not to squander.