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Ski mountaineering course

I had always attracted the mountain slopes, never had the level of skiing. Last year to try again after the experience and taste, I started in downhill skiing, and of course something I ran inside to try this ski mountain.
was elected Professor Josie Fernandez, Technical High Mountain Sports and Mountain Guide associated with the SEA (e-mail contact: jositoguiademontanya@gmail.com ), with which we enjoy the course without a helmet climbing.
Contents:

Friday later

· Course introduction .

· Nivology and mudslides.

- types and characteristics

- type of avalanche behavior.

· transceiver.

· Election itinerary.

-security zones.

-safety clearance.

-tickets particularly dangerous.

Saturday

· equipment and supplies. Repair kit.

· Practices transceiver.

- arva Protocol.

- Action Protocol to avalanche.

"The role of the leader. Organization.

-Quick or primary. (Practice)

-Search or secondary approach. (Practice)

-Search accuracy or tertiary. (Practice)

-sounding. (Practice)

-Way exhaust.

· rise progression techniques.

- The trace.

- Paso elementary level.

- Elementary step uphill.

- Back progressive.

- Back Mary in 4 days.

- Step scissors.

- Escalera.

- Step skater (without skins).

· individual level declining.

- Turns suited to the site.

Afternoon

· reviews.

· planning activities.

Sunday

· Protocol avalanches. Nivológicos Test.

· Practice Activity in the mountains.

And some pictures of the experience:

The first day we got on the ball of the World and the second to penalty. Too bad there was not more snow to be enjoyed over the falls.
Sensations, delicious. The best way forward in winter mountain.

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JOURNAL CLUB: The Feast of the Goat

Good books to not only enjoy when you are reading but then when we talk about them.

This immense pleasure, we had this Saturday in the Reading Club Library Torrente Ballester, a book that is pure literature: "The Feast of the Goat" by Mario Vargas Llosa.

Fiction and history come together in this novel by Peruvian writer to let us know, from fiction, some of the features of the dictatorships of our century, represented here embodied by the figure of Rafael Leonidas Trujillo, owner and master for over thirty years of the Dominican Republic.

The literary theme of the Central American dictatorships had not been exhausted as indisputable classics Tirano Banderas or Autumn of the Patriarch as not been exhausted, unfortunately, the social issue that drives them. Vargas Llosa, using the action of the return home of a United Nations official, recreates the sixties and the present time, the Trujillo dictatorship, the servility of those who are filled with mouth-to-coast home to empty food the mouths of his countrymen.

The novel follows three interwoven storylines. The first concerns a woman, Urania Cabral, who is back in the Dominican Republic, after a long absence to visit his ailing father, and ends by recalling the incidents of his youth and revealing an ancient secret to his aunt and cousins. The second story focuses on the last day in the life of Trujillo from the moment you wake up on, and shows us the inner circle of the regime, Urania's father once belonged. L to third story describes the murderers of Trujillo, many of whom had been loyal to the government, while awaiting the President's car later that night. After the assassination, this story shows us the pursuit of the murderers. Every aspect of the plot of the book shows a different view on the Dominican Republic for its political and social environment, past and present.

The various characters that alternate and intertwine in the novel, from within and pilloried dictator, to the captains of the army who tend the trap that leads (leads) to death are shown with the research skills of a journalist, the narrative tricks of Alfred Hitchcock and the wisdom literature of a great teacher. Exciting, on, a docudrama written in words that are history now, almost black in the English American novel at times. And many times the story provides a better case for the narrative that the deformation aware that pure fiction can provide, we like or we panic.

The novel p Osee something you should not miss any good novel: the growing interest in the plot. It is what is known as "the paradox of the reader 'will, at a time, reaching the end proposed to find out the secret, but feared that time arrives, the book ends, and he runs the tense pleasure triggers curiosity.

The author manages to keep readers' interest through a narrative procedure that is to unfold the story and place it in different perspectives arising from different time points also.

A major London newspaper, wondered if "The Feast of the Goat" by Mario Vargas Llosa is the best novel of the twentieth century. You may respond effectively if it is. When Gabriel Garcia Marquez, author of the other possible best novel - finished reading, he said something very significant: "this is not done on an old man like me." There was, of course, angry. He was frank admiration.

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Davos: possible candidate

began here today Davos (Switzerland) the annual meeting of World Economic Forum . They bring together top business leaders, political leaders and international journalists and intellectuals to discuss selected the most pressing problems facing the world.

But we are not going to talk about it. But Valley Sertig , a few kilometers from Davos and possible destination of the equipment Without Helmet (and Ruben that this negotiation) for next March (taking advantage of the "sale" of tickets have already Iberia to fly just over the cost of travel by train to Madrid).

our "correspondents" in Switzerland have come last weekend and the evaluation of the area has been good. We leave here

chronic

:

This weekend we have come to the Davos area (one of the most posh ski resort in Switzerland and home to the famous World Economic Forum). On Sunday we went to a valley Sertig very, very, very nice 20 minutes of Davos. Drive on the road (100% covered with snow and ice) until the end of the valley and leave the car. Tackle ice we caught a bit scared shitless because the car thermometer marked -18 degrees!. One hour of approximation to the falls for a super cool valley and once there, a paradise, 5 falls of varying difficulty of II 3 and II 4 +,

There were few people, why? , well because the locals know that these temperatures the ice is hard as concrete. As much as you das fort, the ax falls 1 inch .... That if the screws are like in the movies, give total security. There was another 2 cordate and asked to pick a rock waterfall and sent us to the third.

There, with great effort and 7 screws remove the first 30 meters long, which I download to ensure "top-rope" Rocio was icy cold and grumbling (rightly .) Rocio was half as long and we left running to warm us a bit of sun ....

Right where we left the car there is a very good looking hotel, which could be the basis of our weekend in March. The addition of these waterfalls valley has a cool trip to a glacier, climb to 3000, skiing and sledding nearby, etc. Is 2 hours drive from Zurich. Appear to hold up pretty waterfalls (March insured).

Nothing that Davos has so far Sertig enough points .......
.

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Source: Southern Wine

Recently, "The

odd body
"site that disseminates medical curiosities about the human body, published the following article about the molecules that might cause allergies to wine.

If the wine makes your nose itching and sneezing, take heart! Scientists say they've discovered how molecules might cause allergies to wine.

Christi Foist, web editor and member communications for the American Academy of Ophthalmology, is allergic to wine, with an estimated 500 million people, about 8% of the world's population who can not make wine without suffering symptoms of a bad cold.
"If I take one or two glasses of wine, my nose is stuffy," says the web editor 32, who lives in the San Francisco area. "And if I do not drink enough water, I have a headache. I think they should be sulfites or something else. "

Sulfites have been associated for long nose itching, sneezing, headaches, rashes and / or breathing difficulties in about 1% of that group. However, until now, the release of another 7% have been recorded as "something else."

But thanks to new research from the University of Southern Denmark, scientists now believe they have identified a potential culprit: the glycoprotein.

These sugar-coated proteins that develop during the fermentation of grapes. They are also molecules that cause reactions to substances such as dust mites, ragweed and latex.
"We hypothesized that there might be some connection between protein glycosylation and allergic response, but we need more clinical data to prove it," says Dr. Giuseppe Palmisano, a molecular biologist at the University of Southern Denmark.

"When we started the experiments, we wanted to identify the glycoproteins in the wine to understand more about winemaking problems as the formation of fog and changes in aroma, but the results led us to consider another possible implication of these glycoproteins. "

In short, Palmisano and colleagues analyzed a bottle Italian Chardonnay and found 28 different glycoproteins. After further analysis, they realized that some glycoproteins of the grapes were surprisingly similar to other known as allergens.

What does this mean for people who sneezes and covers her nose every time you drink wine?
Palmisano said investigators are working to plan a "molecular photography" full of the components of wine, the better to understand how tiny particles deserve more attention.
"If it is found that these molecules are responsible for allergy to wine, so winemakers have a goal to eliminate them," he said.

In other words, the wine can be allergenic to come.

No more stuffy noses. No more rashes. No more headaches.

Except, of course, that you drink too much.

Source: The odd body
Translation: Ana Tagua

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How wine allergies scientifically serve a glass of champagne

Source:
Wine Lovers Club

When pouring wine pitches are better preserved the flavor and bubbles, as the experiments of French scientists, also has to be cold

ALICIA RIVERA - Madrid - 24/12/2010

• How should serve the champagne? You know best if done on the bottom of the cup, as custom dictates, or leaning on the glass? Is it a matter of habit, culture, manners .... or there are objective reasons to advise one way or another to do it? Much has been discussed on subject. Now French researchers, as expected, have conducted a series of experiments to measure the effect of two ways to serve champagne on the loss of bubbles in the process, and conclude that more bubbles are preserved and improves the taste when the wine is poured over the glass wall and not directly to the fund. Also, confirm that the cold serving enhances its taste. With a clear opportunity for dates, Gérard Liger-Belair and colleagues now unveil the results of their experiments. Cava not expressly say anything, but is supposed to apply the same principles.

sequence of training images to pour the champagne bubbles vertically (a) and the cup angle (b) .- GERARD ET LIGER-BELAIR ALL
The normal way to serve champagne at restaurants or bars is vertically pouring the liquid on the bottom of the cup , generating a dense foam, which then extends up and away. The other way, less common, is the Liger-Belair and colleagues called for beer and is to tilt the cup and pour the champagne on the wall itself, so that as you fill the container, it will recovering its verticality. The second method generates less turbulence serve champagne and less foam.
Scientists have measured and compared what happens in the two processes and the effects on the champagne at three different temperatures: 4, 12 and 18 degrees Celsius. This is scientific experiments, so they've checked all the parameters, measuring and repeating the tests several times to take the average values \u200b\u200bas a result. They have also used an infrared thermography technique for viewing and filming processes. Indeed, experiments have been done with a "normal champagne recently wines made from 100% chardonnay grapes, 2008, and used elongated fluted glasses.

perhaps worth recalling the origins of bubbles in the drink: "Champagne and sparkling wines produced by the traditional method typically have about 12 grams per liter of dissolved carbon dioxide, ie, about nine grams in the standard bottle of 0.75 liters, "the researchers explain. When you open the bottle, the liquid inside instantly becomes supersaturated with CO2 molecules as ambient air contains very few of these molecules, so that the wine begins immediately to lose gas, as bubbles, tending equilibrium with air. The chemical process is the same in all sparkling wines, ciders, beers, sodas and sparkling mineral water, they say. In champagne, these Bubbles are inseparable from their delicacy, because it enhance the taste, aroma and taste. Liger-Belair

and colleagues explain in their article (published in the Journal of Agricultural and Food Chemistry) that, when pouring champagne beer method, the concentration of CO2 dissolved in the wine decreases less (half approximately) than when it serves the bottom of the glass set vertically. Regarding temperature, the higher is, the greater the loss of carbon dioxide in the process of serving.

The explanation for this, for scientists, is that more turbulence is generated in the fluid upon pouring vertically (the dense effervescence momentarily) that doing so on the sloping glass wall, and at higher temperatures the greater the loss of CO2 molecules in the liquid. So the recommendation of scientists from the University of Reims is clear: the champagne on ice and served with the glass tilted. Surely many had appreciated and the difference, but it is also interesting to know why.

SOURCE: ElPais.com

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Peñalara: snow swallowing

26th December. Ruben and I went to burn a bit Peñalara nougats Christmas. To upload a Peñalara Ruben decides to go to Hidden channel but it seems that this so-hidden in the end we climbed the last part of the West Classic (PD)

Itinerary

uphill from the road from the Lagoon Preserves Bird

Detail of the end of the climb

Ruben looking for a passage between the rock and ice to prevent climbing a snow-laden channel so that makes us sink to above the waist

Riding a precarious one meeting at the point where we draw the line and make sure to spend a highlight to us taken directly to top but we had to withdraw because of the difficulty in advancing and protecting the pass.


People start to use, for promotion, the track has had to open with great effort and sweat Ruben.


Trying to get out more directly to top. At that point we left and went along on the right.

Peñalara Photo from peak (2,428 meters) on a perfect day, sunny

and make plays down the Channel towards the Ceja Grande Laguna is totally meters below snowfall.

down Route

itinerary details for the channel downstream of the Ceja

Ultimately one day to burn calories because of the amount of soft snow and sun, psychological exercise for me to go all the way cordless, and prove some technical (Ruben I did prove to climb ice sheet with only a technical ax)

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Climbing Course: Level I

to remember things, refine and polish other that we might be doing wrong and learn many, many new things we went SINCASCO team to make the Level I course Mountaineering

elected Professor (very timely) was Josie Fernandez, Technical High Mountain Sports and Mountain Guide associated with the SEA. (E-mail contact: jositoguiademontanya@gmail.com ).
Is the reason for the choice? We had very good references by Marcos who has guided several ascents in the Alps and it was surprisingly high school buddy (although we were in different classes).

The course Luismi joined other guy so we were a monitor for 3 people. It was a weekend full of learning, tell stories, a laugh .........

And here are the techniques and some photos of the two-day course:

Testing blocking bi-directional knot
Machard

rappelling from a snow mushroom

Technical progression in snow lasts longer string


Meeting with snow anchor


Meeting with snow stake and anchor

Meeting a body dynamic knot



body meeting to
snow Seta


Meeting to vertical ax

Luismi, Josie and Jose after the first day


course

Self-arrest fall back upside down

self-arrest head down

fall on buttocks self-arrest

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Narbonne entrusted its high-end wine

Source: Bodegas del Uruguay

The winery located in Caramel, with vineyards on the Uruguay River and in Maldonado, has signed an agreement with EnoRolland , laboratory expertise and wine of the prestigious and world famous French winemaker Michel Rolland, for advice in developing its first high-end wine.

Narbona Winery and Villa is determined to grow and position itself at the highest level with their wines. For this reason, late last year decided to require the expert advice of Michel Rolland
, and after the visit that it could make a Caramel, struck a deal of advice for the realization of their proposed high-end wine, from vintage is about to begin. This was confirmed Valeria Chiola, Winemaker resident of Narbonne, who said: "We wanted to have an international consultant for high-end wine, and we decided to Michel Rolland, he is best known the taste of the world."

The agreement provides comprehensive services EnoRolland company, which has its headquarters in Mendoza, Argentina, Advisor to eighteen wineries in the province, and a higher figure than a hundred worldwide. EnoRolland specialists will monitor set to twelve visits per year, not necessarily monthly, ranging from the vineyard, through all the intermediate stages of production, to marketing the wine. Los viñedos de Narbona en Carmelo son de las variedades Pinot Noir (que en pocos días ya estará en vendimia) y Tannat, y tiene plantados nuevos viñedos de Syrah y Petit Verdot. Mientras que en el Este, posee viñas de Pinot Noir, Chardonnay, Viognier y Tannat, cuya recolección se realiza unos quince días después que en la costa del Río Uruguay, debido a las diferentes variables que intervienen en la maduración en el terroir de Maldonado.

Personalmente, Michel Rolland realizará la visita que corresponderá a la realización de los cortes que darán forma final al vino Premium de Narbona, del cual se espera alcanzar el objetivo de 10.000 botellas. Las 10,5 hectáreas seleccionadas for the production of this wine have been handled differently, paying close attention to every detail so as to obtain the best grapes.

To Valeria Chiola, young professional who works in Narbonne from more than a year ago, the prospect of working with experts worldwide team of Michel Rolland is a fascinating and enriching experience, that enthusiastic.

Narbonne's first steps as setting wine had the support and advice Irurtia Marcelo, who will continue to work on different aspects to this venture. Remember that



Narbona Winery and Villa is a venture of entrepreneur Argentine Eduardo 'Pacha' Canton who interviewed

Bodegas del Uruguay in May 2010 stated: "We are preparing to go out there." Clearly their intention is to play in the Primera.

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After Climbing course (the you owe us an entry Carbide), and played implement practical content in an activity.
Along with Ruben and Mark, on Saturday, we made a Ascesión Peñalara by tubes to the Two Sisters. On bleak
took us not wanting to do the activity. We climbed the central tube, turn off on the Robot (I opened myself, making sure my first feature, a little precarious course), and then opened the next Ruben a ledge of rock by fire, some figures Ruben and Mark.