Google Tech Talks
July, 21 2008
ABSTRACT
Cryptography is now much more than keeping credit card numbers safe from packet sniffers and laptop thieves. We combine several advances in cryptography theory to construct a model of computation in which a third party securely performs computations for a set of parties who do not trust one another. These parties encrypt their inputs to a computation, then circulate the encrypted values. Our third party decrypts them, performs the computation and then issues correctness proofs of the results: we cryptographically “tie its hands” to do the right thing. In addition to this model of provably correct computation, we will discuss other techniques to control the information flow of secret data to and from the party, so even the third party cannot profitably abuse the secret data before or after it knows it during the computation. Finally, we will illustrate the power of these techniques in e-commerce, and our design decisions, through secure electronic auctions and securities exchanges.
Speaker: Dc. Christopher Thorpe
Dr. Christopher Thorpe is a computer scientist and entrepreneur who recently completed a Ph.D. in computer science from Harvard, advised by Michael Rabin and David Parkes. Prior to obtaining his Ph.D., he led internationalization at Tellme Networks, after being the internationalization engineer for Yahoo!’s commerce properties and software engineer for Yahoo! Merchant Solutions. Chris joined Yahoo in 1998 when it acquired Viaweb as its Yahoo! Store property; Viaweb was founded by graduate students he knew as an undergraduate at Harvard. He also holds an A.B. from Harvard in Computer Science and Music.
Duration : 1:11:25
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This video tutorial was made to show you how to make a fun gift card or check holder using your Cricut Expression and the Cricut Preserves Cartridge. I hope you enjoy it! Music by Kevin McLeod.
Duration : 0:6:44
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Berkleemusic instructor Pat Pattison talks about the relationship between lyric phrases and melodic phrases: another aspect of preserving the natural shape of the language.
Duration : 0:6:29
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can someone tell me the difference between all these thanks.
Preserves usually have pieces of the fruit in it where as regular jelly doesnt. Also difference between jelly and jam seems to me to be the amount of sugar used. Im not really too familiar with marmalade other than orange and I know it also has pieces of the orange peel in it too.
Old Friends
Duration : 0:2:47
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I go to the grocery and see these options for multiple flavors – I just don’t understand the detailed differences among the 5 options. Are there additional options as well?!?!
Wikipedia to the rescue!!
"*JAM* is a type of sweet spread or condiment made with certain fruits or vegetables, sugar, and sometimes pectin. Most jams are cooked. Uncooked or minimally cooked (less than 5 minutes) jams, called "freezer jam" (because they are stored frozen) are popular in parts of North America for their very fresh taste.
In the United States and Canada, jams are invariably made from mashed or ground fresh fruits (or in the case of vegetable jams, from cooked vegetables), and are never filtered. In United Kingdom and most Commonwealth countries, there are filtered and unfiltered jams, with the former resembling what Americans and Canadians call jelly. In this case the word "jelly" is usually reserved for a sweetened gelatine dessert. (An exception is bramble jelly, a seedless blackberry jam).
True North American *JELLY*, however, is not filtered jam but is made by cooking transparent to translucent fruit or vegetable juice with sugar until it reaches the jelly stage (95-105° Celsius), after which pectin is added to help the jelly achieve a firm set.
North American cuisine also distinguishes preserves, butters, and conserves from jams. *PRESERVES* use whole fruits, or large pieces of fruit or vegetable. *BUTTERS* are made from certain orchard fruits, such as apples, pears, or apricots, lightly flavoured with such spices as cinnamon and/or cloves. A *CONSERVES* is a preserve made with two or three contrasting fruits, or with two fruits and a fruit or nut butter, or a mix of fruits and nut. A jam made with citrus fruit and peel is called a *MARMALADE*."
I think that covers just about all of them except spreadable fruit, which I think is an American invention to trap consumers into paying more!! It may have to do with "no added sugar", but I found this definition under "spreadable fruit" at Hormel:
"Often referred to as a preserve, this fruit spread can be used like a jam or a preserve to be spread on crackers, bread, toasted foods, or baked goods. It is made in a variety of fruit flavors, all having a very smooth texture that is slightly denser than jams and much heavier than jellies. Spreadable fruit can be used as a filling for cookies, bars, pastries, cobblers, and other similar foods. Typically, fruit fillings have a heavier bodied texture than spreadable fruit, but both may serve similar purposes."
Hope this answers your questions.
A long time ago, perhaps 20 years+ I (along with the rest of my family and some friends) saw a tv/movie documentary about a tribe that smoked the deceased to preserve them and placed them up the side of a mountain like they were scaffolding.
They were several ‘people’ high, more than 3 but I forget how high.
I have never seen any more about this and web searches show nothing, has anyone else heard of this?
And if so do you know their name?
I saw a documentary about this on the History Channel. It’s a tribe in China. I can’t remember the name of it and I couldn’t find anything using Google. Sorry.
Indonesia’s forests are home to a wealth of species and are one of the world’s biological treasures.
But the rate of deforestation there is faster than anywhere else in the world.
As Al Jazeera’s Step Vaessen reports, Indonesian businessmen are hoping to change that with a controversial new plan to reduce emissions from deforestation.
Duration : 0:3:14
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I am going to make apricot and chilli chutney, the recipe says to ‘process in a water bath for 15 mins’. What does this mean? How can I do this without buying any equipment as I would like to do it today…
Thankyou.
ps. any suggestions or ideas for other types of chutneys?
after pouring your preserves in hot jars and tightening your lids, finger tight is fine you set them back in a hot pot of water for about 10 minutes, on med heat. turn off heat then wait about 15 minutes, then remove and let cool, and hope they all pop! its just to ensure that all the bacteria has been killed. (botulism) PS and to help ensure they seal.
Yaa my preserves! I made this video yesterday but forgot to upload it! 
Duration : 0:1:13
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