Cold reading

Cold reading is a technique used by mentalists and fortune tellers, psychics, and mediums to determine details about another person in order to convince them that the reader knows much more about a subject than he or she actually does. Even without prior knowledge of a person, a practiced cold reader can still quickly obtain a great deal of information about the subject by carefully analyzing the person's body language, clothing or fashion, hairstyle, gender, sexual orientation, religion, race or ethnicity, level of education, manner of speech, place of origin, etc. Cold readers commonly employ high probability guesses about the subject, quickly picking up on signals from their subjects as to whether their guesses are in the right direction or not, and then emphasizing and reinforcing any chance connections the subjects acknowledge while quickly moving on from missed guesses.

Basic procedure
Before starting the actual reading, the reader will typically try to elicit cooperation from the subject, saying something like, "I often see images that are a bit unclear and which may sometimes mean more to you than to me; if you help, we can together uncover new things about you." One　　 of the most crucial elements of a convincing cold reading is a subject eager to make connections or reinterpret vague statements in any way that will help the reader appear to have made specific predictions or intuitions. While the reader will do most of the talking, it is the subject who provides the meaning.

After ensuring that the subject will play along, the reader will make a number of probing statements or questions, typically using variations of the methods noted below. The subject will then reveal further information with their replies (whether verbal or non-verbal) and the cold reader can continue from there, pursuing promising lines of inquiry and very quickly abandoning or avoiding unproductive one　　s. In general, while much information seems to come from the reader, most of the facts and statements come from the subject, which are then refined and restated by the reader so as to reinforce the idea that the reader got something correct.

Even very subtle cues such as changes in facial expression!!! or body language can indicate if a particular line of questioning is effective or not. Combining the techniques of cold reading with information obtained covertly (also called "hot reading") can leave a strong impression that the reader knows or has access to a great deal of information about the subject. Because the majority of time during a reading is spent dwelling on the "hits" the reader is able to obtain, while the time spent recognizing "misses" is minimized, the effect is to give an impression that the cold reader knows far more about the subject than any ordinary stranger could.

광합성이란


Photosynthesis is the conversion of light energy into chemical energy by living organisms. The raw materials are carbon dioxide and water; the energy source is sunlight; and the end-products are oxygen and (energy rich) carbohydrates, for example sucrose, glucose and starch. This process is arguably the most import!!!ant biochemical pathway, since nearly all life on Earth either directly or indirectly depends on it. It is a complex process occurring in higher plants, phytoplankton, algae, as well as bacteria such as cyanobacteria. Photosynthetic organisms are also referred to as photoautotrophs. The word comes from the Greek photo-, ″light,″ and synthesis, ″putting together.″

Photosynthesis uses light energy and carbon dioxide to make triose phospates (G3P). G3P is generally considered the prime end-product of photosynthesis. It can be used as an immediate food nutrient, or combined and rearranged to form disaccharide sugars, such as sucrose, which can be transported to other cells, or stored as insoluble polysaccharides such as starch.

A commonly used but slightly simplified equation for photosynthesis is:

6 CO2(g) + 12 H2O(l) + photons → C6H12O6(aq) + 6 O2(g) + 6 H2O(l)
carbon dioxide + water + light energy → glucose + oxygen + water

When written as a word equation the light energy appears above the arrow as it is required for photosynthesis but it is not actually a reactant. Here the monosaccharide glucose is shown as a product, although the actual processes in plants produce disaccharides.

The equation is often presented in introductory chemistry texts in an even more simplified form as:

6 CO2(g) + 6 H2O(l) + photons → C6H12O6(aq) + 6 O2(g)

Photosynthesis occurs in two stages. In the first phase, light-dependent reactions or photosynthetic reactions (also called the Light reactions) capture the energy of light and use it to make high-energy molecules. During the second phase, the light-independent reactions (also called the Calvin-Benson Cycle, and formerly known as the Dark Reactions) use the high-energy molecules to capture carbon dioxide (CO2) and make the precursors of carbohydrates.

In the light reactions, one　 molecule of the pigment chlorophyll absorbs one　 photon and loses one　 electron. This electron is passed to a modified form of chlorophyll called pheophytin, which passes the electron to a quinone molecule, allowing the start of a flow of electrons down an electron transport chain that leads to the ultimate reduction of NADP into NADPH. In addition, it serves to create a proton gradient across the chloroplast membrane; its dissipation is used by ATP Synthase for the concomitant synthesis of ATP. The chlorophyll molecule regains the lost electron by taking one　 from a water molecule through a process called photolysis, that releases oxygen gas.

In the Light-independent or dark reactions the enzyme RuBisCO captures CO2 from the atmosphere and in a process that requires the newly-formed NADPH, called the Calvin-Benson cycle releases three-carbon sugars, which are later combined to form sucrose and starch.

Photosynthesis may simply be defined as the conversion of light energy into chemical energy by living organisms. It is affected by its surroundings and the rate of photosynthesis is affected by the concentration of carbon dioxide, the intensity of light, and the temperature.

Vitamins

Vitamins are essential to life. They contribute to good health by regulating the metabolism and assisting the biochemical processes that release energy from digested food. Water-soluble vitamins include vitamin C and the B-complex vitamins. Oil-soluble vitamins include vitamins A, D, E, and K. Recommended daily allowances (RDAs) were instituted by the U.S. Food & Nutrition Board as a standard for the daily amounts of vitamins needed by a healthy person. Unfortunately, the amounts they came up with give us onl　y the bare minimum required to ward off deficiency diseases such as beriberi, rickets, scurvy, and night blindness. They do not account for are the amounts needed to maintain maximum health, rather than borderline health. The proper balance of vitamins and minerals is also important to the proper functioning of all vitamins. Scientific research has proved that an excess of an isolated vitamin or mineral can produce the same symptoms as a deficiency. The B vitamins should always be taken together, but up to two to three times more of one　 B vitamin than another can be taken for a particular disorder. Although the B vitamins are a team, they are listed individually.

Vitamin History

The value of certain foods in maintaining health was recognized long before the first vitamins were actually identified. In the 18th century, for example, it had been demonstrated that the addition of citrus fruits to the diet would prevent the development of scurvy. In the 19th century it was shown that substituting unpolished for polished rice in a rice-based diet would prevent the development of beriberi. In 1906 the British biochemist Frederick Hopkins demonstrated that foods contained necessary ″accessory factors″ in addition to proteins, carbohydrates, fats, minerals, and water. In 1911 the Polish chemist Casimir Funk discovered that the anti-beriberi substance in unpolished rice was an amine (a type of nitrogen-containing compound), so Funk proposed that it be named vitamin--for ″vital amine.″ This term soon came to be applied to he accessory factors in general. It was later discovered that many vitamins do not contain amines at all. Because of its widespread use, Funk's term continued to be applied, but the final letter e was dropped. In 1912 Hopkins and Funk advanced the vitamin hypothesis of deficiency, a theory that postulates that the absence of sufficient amounts of a particular vitamin in a system may lead to certain diseases. During the early 1900s, through experiments in which animals were deprived of certain types of foods, scientists succeeded in isolating and identifying the various vitamins recognized today.

Sources of Vitamins

Vitamins, though they are available from a variety of sources, are unevenly distributed in natural sources. For example, some vitamins, such as vitamin D, are produced onl　y by animals, whereas other vitamins are found onl　y in plants.

All vitamins can be synthesized, or produced commercially, from foods and other sources, and there is no evidence that natural vitamins are superior to those that are synthetically derived. Some foods are fortified with vitamins--that is, vitamins that are not normally present in the food, or that have been removed during processing, are added to the food before it is sold. Milk, for example, is fortified with vitamin D, and vitamins that have been lost from flour during processing are often replaced. Although vitamin supplementation is generally unnecessary for
otherwise well-nourished persons, there are times when the body's vitamin requirements may increase and when vitamin supplementation may be essential. Those likely to require such supplements include pregnant women, the elderly, and the chronically ill. Excessive intakes of supplemental vitamins should be avoided, however, because of the possibility of toxicity.

How Vitamins Work

In the body, proteins, carbohydrates, and fats combine with other substances to yield energy and build tissues. These chemical reactions are catalyzed, or accelerated, by enzymes produced from specific vitamins, and they take place in specific parts of the body.

The vitamins needed by humans are divided into two categories: water-soluble vitamins (the B vitamins and vitamin C) and fat-soluble vitamins (A, D, E, and K). The water-soluble vitamins are absorbed by the intestine and carried by the circulatory system to the specific tissues where they will be put into use. The B vitamins act as coenzymes, compounds that unite with a protein component called an apoenzyme to form an active enzyme. The enzyme then acts as a catalyst in the chemical reactions that transfer energy from the basic food elements to the body. It is not known whether vitamin C acts as a coenzyme.

When a person takes in more water-soluble vitamins than are needed, small amounts are stored in body tissue, but most of the excess is excreted in urine. Because water-soluble vitamins are not stored in the body in appreciable amounts, a daily supply is essential to prevent depletion.

Fat-soluble vitamins seem to have highly specialized functions. The intestine absorbs fat-soluble vitamins, and the lymph system carries these vitamins to the different parts of the body. Fat-soluble vitamins are involved in maintaining the structure of cell membranes. It is also believed that fat-soluble vitamins are responsible for the synthesis of certain enzymes.

The body can store larger amounts of fat-soluble vitamins than of water-soluble vitamins. The liver provides the chief storage tissue for vitamins A and D, while vitamin E is stored in body fat and to a lesser extent in reproductive organs. Relatively little vitamin K is stored. Excessive intake of fat-soluble vitamins, particularly vitamins A and D, can lead to toxic levels in the body.

Many vitamins work together to regulate several processes within the body. A lack of vitamins or a diet that does not provide adequate amounts of certain vitamins can upset the body's internal balance or block one　 or more metabolic reactions.

Elements and Matter (네이버 - 유학캠프)