Vicissidude - Slashdot User

Comment Re:religion (Score 1) 585

by Vicissidude on Wednesday September 19, 2007 @06:49PM (#20674185) Attached to: Creationists Silence Critics with DMCA

Actually no, as I said, that's what YOU believe. Interesting that you state "no life from death". But in these cases of Jesus and probably Genesis, you back down. That goes to show your absolute mantra of "no life from death" isn't absolutely true. To you it's just relative to whether YOU think God was involved, as if it can't possibly be true otherwise - just like when the church said it can't possibly be true that the Earth isn't the center of the solar system before it imprisoned Galileo. You are all to ready to accept without evidence that God "transcended the laws of the universe."

Well, I have something to tell you. What can be asserted without evidence can be dismissed without evidence, to paraphrase Christopher Hitchens. There is no "transcending the laws of the universe". There is no outside of the universe, which doesn't make sense anyway because the universe is defined as all that is. God must be part of this universe to interfere in this universe. Then we can see that interference, measure it, and record it. We can record and measure God. And you know what? No one has EVER made such a recording - BECAUSE HE DOES NOT EXIST.

Evolution is still correct since it does NOT deal with how life was created in the first place. Evolution deals with how that life changes over time ONCE IT IS HERE. Your little rant about "no life from death" doesn't dispute evolution AT ALL. It disputes abiogenesis, which this topic was NOT about.

You prefer to view the world the same way as it was first explained to you as a child, with no room for additional information or change. You are literally too stupid, too stubborn, and too closed-minded to realize that.

Submission + - Robots to Replace Migrant Fruit Pickers

Submitted by Vicissidude on Thursday June 21, 2007 @01:50PM

Vicissidude writes: As if the debate over immigration and guest worker programs wasn't complicated enough, now a couple of robots are rolling into the middle of it. Vision Robotics, a San Diego company, is working on a pair of robots that would trundle through orchards plucking oranges, apples or other fruit from the trees. In a few years, troops of these machines could perform the tedious and labor-intensive task of fruit picking that currently employs thousands of migrant workers each season. The robotic work has been funded entirely by agricultural associations, and pushed forward by the uncertainty surrounding the migrant labor force. Farmers are "very, very nervous about the availability and cost of labor in the near future," says Vision Robotics CEO Derek Morikawa.

Submission + - Scientists Identify How Body Senses Cold

Submitted by Vicissidude on Wednesday May 30, 2007 @07:42PM

Vicissidude writes: As an ice cream melts in your mouth this summer, take a moment to contemplate the protein that may be bringing you that sense of cool relief — and numbing your tongue. Researchers have pinned down the particular protein in mice used by the body to sense cold temperatures, and think that a similar one in humans does the same job. Mice rely on a single protein, called TRPM8, to sense both cold temperatures and menthol, the compound that gives mints their cool sensation. The sensor also controls the pain-relieving effect of cool temperatures, but does not seem to play an important role in the response to painfully cold temperatures below 10 C. TRPM8 is in the same family as the protein that detects heat and capsaicin, the compound that makes peppers hot. These proteins lie in the cell membranes of select neurons, and form channels that open and close in response to external signals.

Submission + - Backyard Chefs Fired Up Over Infrared Grills

Submitted by Vicissidude on Saturday May 26, 2007 @03:48PM

Vicissidude writes: With the expiration of a key patent, major gas-grill manufacturers have scrambled to bring infrared cooking to the masses. The grills are still powered by propane and have traditional gas burners that heat mostly by convection — or hot air. But they also can cook foods with radiant heat generated by one or more infrared burners. Char-Broil says its advanced burners operate at 450 to 900 degrees, hotter than the 450 to 750 degrees of standard gas burners. And unlike charcoal, which can require 20 to 30 minutes to reach its 700-degree cooking temperature, heat from the infrared burners can be adjusted quickly. Bill Best, founder of Thermal Electric of Columbia, S.C., developed the technology in the 1960s, primarily to give automakers a faster way to dry the paint on cars.

Slashdot Top Deals