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The following page was printed from RemoteCentral.com:
| Topic: | multi zone amp This thread has 11 replies. Displaying all posts. |
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| Post 1 made on Monday September 16, 2002 at 22:55 |
John F Long Time Member |
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Posts: | September 2002
10 |
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Can anyone point me to a multi zone amp that is reasonably priced? I only need four and at most six zones. Elan, Niles, Russound, and others I have found seem to be very expensive.
Thanks, John
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| Post 2 made on Monday September 16, 2002 at 23:24 |
MrKlaatu Loyal Member |
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Posts: | May 2001
7,749 |
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| Post 3 made on Tuesday September 17, 2002 at 00:15 |
John Pechulis Loyal Member |
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7,127 |
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| Post 4 made on Tuesday September 17, 2002 at 05:32 |
djy RC Moderator |
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Posts: | August 2001
34,768 |
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Still got that cold I see.
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| Post 5 made on Wednesday September 18, 2002 at 14:43 |
paulhubbard No Longer Registered |
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The basic theme: If it's good for ancient Druids, runnin' nekkid through the wuids, Drinkin' strange fermented fluids, it's good enough for me! - Pete Seeger
Mead Styles and Ingredients
mead
honey, optionally with flavoring ingredients
hydromel
a less common name for mead as well as the French name
sack mead
same as mead but with more honey
show mead
honey
melomel, mulsum
honey and fruit
metheglin
honey and spices
morat
honey and mulberries
pyment, pyment-claree
honey and grapes
hippocras
honey, grapes, and spices
cyser
honey and apples
braggot
honey and malt
oxymel
mead mixed with wine vinegar
rhodomel
honey with attar, a rose petal distillate
capsicumel
honey with chile pepper ....try it, it's not very hot ;-)
weirdomel
honey with other unusual flavorings [RCD]
omphacomel
mead and verjuice, the juice of unripe grapes
HONEY DEFINED
The National Honey Board has taken on a daunting task,
defining honey! It may come as a revelation to some that honey has
had no official definition. On further reflection, however, it is
not surprising. Imagine trying to come to grips with an adequate
description of a natural product that is infinitely variable.
After a year-long discussion with industry representatives and
others, the Board's Product Research and Development Committee has
"...a document that describes and defines our product."
The actual words used in the official definition were approved
October 9, 1993 and are subject to review every two years: "Honey
is the nectar and sweet deposits from plants as gathered, modified
and stored in the honeycomb of honey bees." That's not all of
course; several honey categories and other considerations are also
discussed in the three-page definition document. These include
honey composition, types of honey, designation of honey sources,
forms of honey, honey products, grading and methods of analysis.
Composition of honey is perhaps the most problematic topic to
deal with in defining the product. Given this fact, the Honey
Board has chosen to list an average, range and standard deviation
for major constituents. The standard deviation is an estimation of
how variable each specific item is. The higher the number, the
more difference that can be found among various kinds. The
standard deviations themselves show a large range from 70.9 (total
protein is extremely variable) to 0.126 (fructose/glucose ratio is
more consistent). The following are the actual numbers:
Average Range Standard Deviation
Fructose/Glucose Ratio 1.23 0.76-1.86 0.126
Fructose,% 38.38 30.91-44.26 1.77
Glucose,% 30.31 22.89-40.75 3.04
Minerals (Ash),% 0.169 0.020-1.028 0.15
Moisture, % 17.2 13.4-22.9 1.46
Reducing Sugars, % 76.75 61.39-83.72 2.76
Sucrose, % 1.31 0.25-7.57 0.87
Total Acidity, meq/kg. 29.12 8.68-59.49 10.33
True Protein, mg/100g. 168.6 57.7-567 70.90
Although the percentage of fructose and glucose constituents
are about the same in honeys, glucose is more variable with a
standard deviation of 3.04 as opposed to fructose's 1.77. Fructose
is the major sugar component which provides the extreme sweetness
in honey. This sugar also reduces possible crystallization in the
product; Florida tupelo honey is well known for its high fructose
content and tendency not to "sugar." The percentage of sucrose in
honey has a larger range than might be expected. Citrus honey from
Florida has been rejected in some international markets because of
its relatively high sucrose content, which is also thought to
promote crystallization. Obviously, some honeys are much more
proteinaceous than others. Perhaps this will result in some
interesting claims by producers in response to the well-known
declaration that honey is nothing more than carbohydrate!
Of all the numbers presented above, those with reference to
percentage of water are perhaps most significant to honey judges.
The standard for moisture content in honey shows has traditionally
been 18.6%. Does the upper bound shown in the official definition
(22.9%) mean that judges will have to accommodate honey in shows
with what heretofore was considered an unacceptably high moisture
content? In any case, this information will require changes in ENY
129 "Honey Judging and Standards" and ENY 130 "Moisture in Honey,"
available from this office in limited supply. The official
definition does incorporate current U.S. standards and grades of
extracted and comb honey which are quoted at length in the above
fact sheets.
This message was edited by paulhubbard on 09/18/02 14:49.37.
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| Post 6 made on Wednesday September 18, 2002 at 16:08 |
Anthony Ultimate Member |
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Posts: | May 2001
28,878 |
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but watch out In 401 BC Xenophon led his Greek soldiers in a hasty retreat from Babylon. To the Greeks the campsite near Trabzon looked very much like heaven. Fish were available from the nearby sea, the hills were covered with beautiful rhododendrons, and the woods harbored rich beehives. The soldiers than feasted on honeycombs. The result, as Xenophon recorded, was unpleasant.
All the soldiers who ate of the honeycombs lost their senses, and were seized with vomiting and purging, none of them being able to stand on their legs. Those who ate but a little were like men very drunk, and those who ate much, like madmen and some like dying persons. In this condition great numbers lay on the ground, as if there had been a defeat, and the sorrow was general. The next day none of them died, but recovered their senses about the same hour they were seized. And the third day they got up as if they had taken a strong potion.
Xenophon had been lucky. The pursuing Colchian army had not attacked during the army's prostration and near impotence.
In 67 BC the Roman General Pompey set out to conquer King Mithridates IV of Pontus. Over the course of a year Mithridates slowly retreated before the Roman advance until the two armies confronted one another near Trabzon, on the black sea coast of Turkey. Although the Romans thought the retreat was unplanned the maneuver and the direction were urged by Mithradites chief adviser, the Greek physician Kateuas.
Pompey's hungry troops repeated the honey-feasting of Xenophon's troops. Modern science calls the poison in Trabzon's honey a grayanotoxin. Grayanotoxins are produced by various species of rhododendrons and laurels and are present in the nectar of these plants, which is collected by bees for making honey. The toxins selectively bind to the sodium channels in cell membranes. When excitable cells such as those in nerves or muscles start pumping sodium out through their membranes grayanotoxins prevent the pumps from turning off, and so the cells remain in an excited state. Like the Greek army three and a half century earlier, the Romans went into drunken convulsions. This time the Pontians, cued by Kateuas, were waiting for the result of the "mad honey poisoning." The army did not escape but was massacred The first written account of rhododendrons goes back to the 4th Century B. C. in Greece. It relates to the poisoning of ten thousand soldiers by honey of Rhododendron luteum (Azalea pontica). Rhododendron poisoning has since been confirmed repeatedly. A poisonous compound is found in rhododendron nectar, producing low blood pressure, shock and even death. Grayanotoxin poisoning most commonly results from the ingestion of grayanotoxin-contaminated honey, although it may result from the ingestion of the leaves, flowers, and nectar of rhododendrons. Not all rhododendrons produce grayanotoxins. Rhododendron ponticum grows extensively on the mountains of the eastern Black Sea area of Turkey. This species has been associated with honey poisoning since 401 BC. A number of toxin species are native to the United States. Of particular importance are the western azalea (Rhododendron occidentale) found from Oregon to southern California, the California rosebay (Rhododendron macrophyllum) found from British Columbia to central California, and Rhododendron albiflorum found from British Columbia to Oregon and in Colorado. In the eastern half of the United States grayanotoxin-contaminated honey may be derived from other members of the botanical family Ericaceae, to which rhododendrons belong. Mountain laurel (Kalmia latifolia) and sheep laurel (Kalmia angustifolia) are probably the most important sources of the toxin.
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| Post 7 made on Wednesday September 18, 2002 at 18:07 |
djy RC Moderator |
Joined:
Posts: | August 2001
34,768 |
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SWEETS FOR MY SWEET
SUGAR FOR MY HONEY
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| Post 8 made on Wednesday September 18, 2002 at 23:26 |
MrKlaatu Loyal Member |
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Posts: | May 2001
7,749 |
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| Post 9 made on Thursday September 19, 2002 at 05:03 |
djy RC Moderator |
Joined:
Posts: | August 2001
34,768 |
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SEE THE TREE, HOW BIG IT'S GROWN
BUT FRIEND IT HASN'T BEEN SO LONG
IT WASN'T BIG.
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| Post 10 made on Thursday September 19, 2002 at 05:31 |
MrKlaatu Loyal Member |
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Posts: | May 2001
7,749 |
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New ad slogan for Viagra?
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| Post 11 made on Thursday September 19, 2002 at 09:20 |
Larry Fine Loyal Member |
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Posts: | August 2001
5,002 |
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I guess that's what the term "getting a woody" is all about.
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| Post 12 made on Sunday October 6, 2002 at 04:22 |
MrKlaatu Loyal Member |
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Posts: | May 2001
7,749 |
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