The New “Water Barons”: Wall Street Mega-Banks are Buying up the World’s Water

Comment by tinytran2015: In Melbourne (Australia), residents are taxed for collecting rainwater running off their roofs! In the same time, petrol is sold for $1.50/litre while bottled drink water is sold in petrol stations for $2.00/600ml. Yes, in thw longer term, water may cost as much as petrol in this city of Australia.

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The New “Water Barons”: Wall Street Mega-Banks are Buying up the World’s Water

The Reality of the Coming Food Shortage — The Tactical Hermit

“DUE TO A POOR HARVEST SEASON, WE ARE EXPERIENCING SHORTAGES ON MANY OF OUR CANNED VEGETABLE ITEMS” Folks, if you don’t have some type of practical Prepping Plan in place that either involves stocking up on non-perishables or a long term self-sufficient agrarian plan such as farming crops, raising chickens and livestock or fish farming, […]

via The Reality of the Coming Food Shortage — The Tactical Hermit

The Secret of the Family Farm — Council of European Canadians — The zombie apocalypse survival homestead

by Frank Hilliard Most city dwellers think farmers are farmers because they like farming. And while it’s true they are close to nature, and do enjoy some of it, that’s not why they endure long hours, personal hardship and back-breaking work. To understand farming, and farmers, I have to take you back to the late 1940’s… […]

via The Secret of the Family Farm — Council of European Canadians — The zombie apocalypse survival homestead

I Wish I Understood this Before I Started Farming! (Why Permaculture ≠ Farming) — Lillie House – Transformative Adventures

“The opposite of a bad idea is rarely a good idea, it’s usually just another bad idea.” In America’s frantic and polarized culture, this axiom is one of my favorite thinking tools. It’s an oldie-but-goodie that’s being re-popularized by John Michael Greer. Lately, I’ve been sharing a lot of negative-sounding research and perspectives on the […]

via I Wish I Understood this Before I Started Farming! (Why Permaculture ≠ Farming) — Lillie House – Transformative Adventures

Stay calm when they go bankrupt.

Stay calm when they go bankrupt.

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.20x).

#bankrupt,

1. Bankruptcy is just a rude awakening:

The bankruptcy of a person or an economic entity is declared when after he or that entity cannot meet his or its commercial or financial obligations. After a bankruptcy has been declared, all moneys owing to all creditors will be paid with priorities determined by bankruptcy rules.

The declaration of BANKRUPTCY DESTROYS NEITHER WEALTH, NOR EARNING GROWTH of that person or economic entity. The declaration only means that the person or the economic entity can no longer control the flow of money as he or the entity is not able to meet the obligations imposed on him or the entity. The control is now legally placed in someone’s else hands.

The periodic loss (earning deficit) caused by unreasonable assumptions, uncontrolled spending, loss of income sources, the extravagant payments to directors and managers have slowly and certainly devoured and eroded the growth and sustainability of the economic entity. A declaration of bankruptcy is only a legal report that the madness within that economic entity must be halted.

A bankruptcy declaration is just similar to the medical detection of an illness in a patient, the detection has not caused the illness, the latter has been caused by other causes which may include his genetic condition, his environment, his living style, etc …

2. People often blame their hard time on the bankruptcy of someone else.

Gullible people always rely on the statements of boasting con-men that they can engage in unreasonable, unsustainable dealing with the con-men: Lending money to con-men for a high earning, trading with con-men for some astronomical profits.

Once a con-man has been declared bankrupt, all those gullible people dealing with him will lose on money on loan to him or on in-executable commercial contracts. The gullible often blame the bankruptcy declaration as the cause of their loss, they never blame themselves for having their blind spot on the extravagant claims by the con-men.

3. Tax money should not be spent rescuing imprudent businesses.

Sometimes, the government of the country may feel compelled to rescue those gullible, imprudent people who had given their hard earned money to sophisticated con-men.

Such rescue is unfair to other prudent tax payers as they had stayed clear of the con-men and had not enjoyed the good time provided by the con-men.

Governments should better spend money making laws forcing widespread practice of escrow accounts [1] in commercial contracts to prevent the forcing of imprudent, one-sided contracts on contract partners in weaker position. This method of using escrow accounts would be quite effective in confining the contagion of bankruptcy.

When any local government goes bankrupt, the next higher level (state and federal) of governments should not rescue it. Any such rescue would be unfair to other local governments and would only encourage future irresponsible behaviors. The constituents of that failed government should bear the consequences and learn their hard lesson of not spending beyond their revenues.

4. Staying calm when acquaintance go bankrupt.

You can remain calm when your acquaintance go bankrupt if you strictly follow the following rules:

a/- Be self-reliant both in your lifestyle and financially.

b/- Know how to live within your means: Acquire not what you want but only what you really need. Spend your money on your prioritized necessities: Buying your mean of transportation to widen your area of earning, buying household essentials to lower your cost of living, buying your residence to reduce your cost of accommodation.

c/- Don’t have blind spots on the sustainability of the lifestyles of people and the operation of companies around you (which include banks and pension funds).

d/- Don’t deal with, don’t rely on any individual who had been bankrupt.

e/- Don’t leave your hard earned money in any kind of banks without the “guarantee by government of the nation”. Building societies, merchant banks, investment banks, hedge funds are mostly without such guarantee.

A responsible government should also educate customers of its “saving banks” that they would only get back a set percentage of their deposits in the event that their relevant “saving bank” goes bankrupt. This action would hurt the short term interests of “saving banks” but would make a knowledgeable base of depositors, who are also tax payers, which are resilient to economic disasters.

Building societies have a lot of real estates mortgaged to them, but they are not allowed to take those real estates unless the borrowers are in default in repayments.

f/- All your commercial and financial contracts with all individuals, economic entities must be risk proof against any of them going bankrupt. Many good but imprudent businesses had been destroyed for not taking this precaution (Large amounts of payments in contracts must be kept ready in escrow accounts [1] waiting to be released upon delivery of goods or satisfactory completion of work).

f/- Pay also attention on the sustainability of the economy of the nation. The nation may also go bankrupt and some nations had actually lose some of its territories or utilities (communication companies, power companies, water companies) to its creditors. Be prepared for that eventuality when you have your politicians spending national treasures like drunken sailors. If your nation go bankrupt, blame only yourself and your countrymen for not having been active enough politically and for not having thrown out those politicians.

References:

[1]. https://www.escrow.com/what-is-escrow

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Sharpening a knife

 

Sharpening a knife.

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No. 186).

To be self-sufficient a person using any knife should know how to keep his tool sharp.

It is actually more involving than it appears and some people can not sharpen their tools while some other can do it extremely well. This blog gives an explanation to all this mystery.

Sharpening a knife.

#knife sharpening, #grinding stone, #aluminum oxide, #silicon carbide, #grinding stroke

1. Knowing the original capability of the tool.

The makers of tools usually know quite well how to bring out the best capabilities of their tools, a user can rarely bring any tool to a better state than provided by its maker when new.

For this reason it would be futile for the owner of a kitchen knife to attempt to make it as sharp as an expensive razor blade. If it can be done, the maker of the knife would have done it to advertise his products.

2. The material of a knife determines its practical sharpness.

2a- The sharpness of a knife depends on its materials. The materials of the knife blades are mostly metals. Any metal is made up of grains which adhere together firmly and closely. Atoms inside each grain arrange themselves into geometric pattern fitting the chemical bond configuration of the metal. The arrangement of atoms in each grain determines all (including physical) properties of that grain (For example, in one arrangement each atom may have twelve closest neighboring atoms while in another arrangement each may have only eight neighbors.). The bond configuration depends on and may even change drastically with the introduction of foreign (solute) atoms into the host (solvent) atoms of the grains. The change from one arrangement into another of atoms in a grain is called a phase transformation by metallurgists.

When metal solidifies multitude of crystallization centers form simultaneously and they are randomly oriented. Each crystallization center gives rise to one grain. The boundary of each grain is where its orientation is terminated by meeting different orientations from neighbor grains.

2b- If the grains cannot be shaped, cut and cannot adhere together to hold the shape of a thin edge then no thin knife edge can be formed. If the grains of a knife blade deform, crack easily or don’t adhere together there is no way of making a sharp edge for the knife. The boundaries between grains in a metal are the weak points of that metal. Cracks in a metal usually develop and propagate along grain boundaries. Corrosion also begins at grain boundaries.

2c- Any knife blade made of a single grain would be stronger and more corrosion resistant but it is uneconomical to make such knives from single large grains. Practical knife blades are made of metal with multitude of randomly oriented tiny grains. Finer grains give blades with better resistance to cracking.

2d- If the grains of a knife edge are heterogeneous then the blade can crack easily: Cast iron has heterogeneous grains and it is very hard to make any good cutting edge out of cast iron.

2e- When tougher grains of steel are gouged by the sharp particles of a grinding wheel their debris fly off at higher speeds. For this reason, high strength carbon steels give off the longest sparks when ground by a grinding wheel while mild steel and cast iron give off shorter sparks. For carbon steels knives it can be said that only blades that give off long sparks can make sharp knives (This observation does not apply to stainless steel knives as stainless steel debris don’t burn in air to make sparks).

2f- If the grains are flattened in the same plane as the knife edge then they can adhere together better: Forged knives hold their sharpness better than non-forged knives.

3. Application to the proper usage and care of knives.

Do not leave sharp kitchen knives made of high-carbon steel wet. Corrosion by water can damage it overnight resulting in the cutting edge being serrated.

Do let knife blades be heated to hotter than the temperature of boiling water or the temperature for causterization. Heating a knife edge may upset the structures of the grains in the blade. Razor blades are most susceptible to degradation by heat and will certainly become dull if heated by a naked flame. (High speed steel is the exception, its strength is not reduced even after it has been temporarily heated to high temperature. )

4. Sharpening of a knife edge.

The sharpening of a knife requires adherence to the following rules:

4a- Preserve the original shapes angles of the knives. The angles of the sharp edges have been chosen by the knife makers to give optimal sharpness and durability: Thin razor blades are sharp but are not impact resistant, thick axe blades are not that sharp but are impact resistant.

4b- When sharpening a knife blade, the grains of the sharpening stone should be finer than the required thin edge of the blade.

4c- All carbon and alloy steel tools can be ground and sharpened by Aluminum oxide sharpening stones.

4d- Quality alloy steel items (made of “tool steel” having higher hardness and can be used to cut other types of steel) such as “high speed steel” drill bits and lathe cutting bits should be sharpened by “silicon carbide” sharpening stones.

4e- Silicon carbide stones grinds ordinary steel much more slowly than Aluminium Oxide stones despite its grains of Silicon Carbide being harder than Aluminium Oxide. This is analogous to a 32 teeth/inch metal saw blade cutting wet timber much more slowly than a 6 teeth/ inch tree pruning blade

Applying higher pressure between a silicon carbide stone and the steel does not make the grinding any faster but make the binding matrix of the stone break and wear down the stone.

Therefore suitable (matching) type of grinding stones should be used for each type of steel.

4f- When proper sharpening stones are not available, they can be substituted by one of the following:

Any piece of hard stone with a flat surface with fine grain structure,

Any flat back of a hard ceramic tile.

Any flat bottom edges of ceramic drink cups or cooking bowls (however no lubricant should be used on these cups or bowls as it may contaminate food and drink prepared in them),

Any piece of abrasive paper wrapped around a firm flat surface.

4g- A liquid lubricant helps removing metal and stone debris from the grinding location and keep the grinding points cool. This makes faster grinding. Kerosene or light machine oil can be used as grinding, sharpening lubricant on proper sharpening stones. Using water as lubricant may cause corrosion on some types of steel.

4h. When sharpening the cutting edge of a knife by rubbing it against a stone that edge should be trailing behind the knife and kept at right angle to the direction of motion (the direction of the grinding stroke). Tiny grooves made at right angle to the cutting edge by this method of sharpening may serve as serration and may make the knife cut better.

Rubbing a block of cheese against a cheese grafter would give you some visualization of the effect of grinding steel grains against a sharpening stone.

Figure: Direction of grinding: The blade is rubbed against the sharpening stone by pulling it towards the user with his right hand; the small aluminium oxide sharpening stone is mounted on a flat plastic bar which is held by his left hand.

Figure: Direction of grinding: The blade is rubbed against the sharpening stone by pushing it away from the user with his right hand; the small aluminium oxide sharpening stone is mounted on a flat plastic bar which is held by his left hand.

4i. Pulling lengthwise the thin cutting edge of a sharp knife against a grinding stone will make it lose its shape and may destroy its toughness. Pulling lengthwise is only acceptable for axes and chopping knives with thick blades.

Pulling lengthwise against a sharpening stone may leave lengthwise grooves and lines of residual stress which may curl a thin blade.

4j. Circular grinding motion may be a compromise motion for sharpening a long knife blade.

4k. Sharpening by a powered grinding wheel may bring the steel of the knife blade to too high a temperature and may change its material as well as creating residual stresses in it. High speed steel is again the exception.

5. Conclusion.

Sharpening a thin knife is not hard and is a satisfying experience when adhering to all the above instructions.

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Mung Beans as grains for self-reliance.

Mung Beans as grains for self-reliance

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.52).

#Mung bean, #sprout, #dietary fiber, #nutrition, #sweet dish, #constipation, #self-reliance #crop #rotation.

Mung Beans as grains for self-reliance.

Nutrition requires a variety of food. For emergency you can eat rice to supply your body with carbohydrate for energy but you also need other food to satisfy the complex nutrition requirements of your body. After rice, mung beans are a versatile type of grains to be kept for prolonged emergency and self-reliance.

1. Advantage of mung beans.

Mung beans are the seeds of the plant species (Vigna radiata) of the family legume of plants. The mung bean plants originated from Thailand more than 2000 years ago (reference [1]). As a legume, each mung bean plant has nodules in its roots containing the symbiotic bacteria rhizobia which fix nitrogen from the atmosphere to enrich, fertilize the soil with natural nitrates. The mung bean plants are therefore a essential crop in crop rotation for growing and restoring self-reliant, self-sustaining gardens (using no chemical fertilizers) after disasters.

The beans are of 5mm size and each bean weighs about 0.070g. They can be used as food in many different ways: They can be boiled to make watery sweet dessert or pasty dessert. They can also be made to germinate to produce new plants to restore the garden or to produce sprouts (before they become small plants) to be eaten as food.

2. Selecting good mung beans.

Figure 1: Mung beans of 5mm size.

The beans are of 5mm size and each bean weighs about 0.070g. Select beans with rounded shape and no wrinkle, no mold, no discoloration on the skin, like in the picture.

3. Storage.

3a. Mung beans are dense and 5kg of mung beans can be stored in a small volume.

3b. Mung beans are easy to store. Storage temperature can be from very cold to up to 35 degree C.

They can be stored in jars placed dry ventilated places. As with any other foods, humidity should be avoided to prevent the growth of mold on them.

It is common for Asian families to keep about 2 kg of them in store for gradual normal consumption in food preparation.

3. Cooking beans for food.

Mung beans can be boiled to make a (watery to thick pasty) dessert food. However this requires long simmering and requires MORE FUEL than cooking rice.

Watery sweet:

The beans are first soaked in clean, warm water for about 6 hours for their green covers to loosen, peel off and be shed. Soaking is carried out in a flat, shallow ceramic or glass container with no more than 3 layers of beans on the bottom and no more than 12mm (half an inch) of water above the top layer of beans. Water should be refreshed every 6hr to remove all secretions from the beans which may inhibit the functioning of neighbour beans. Only a thin layer of water is permitted so that oxygen in the air can diffuse down to the beans to reactivate their inactive cells to make the beans germinate and transform the stored nutrients into a softer form. With this transformation, the beans are softer and it would take shorter time to boil them. Soaking should be discontinued when many beans have tiny (2mm) shoots growing out of them. Further soaking after this time would make the dish less tasty.

The beans are then boiled in much larger amount of simmering water (for about 10 minutes) until the green covering layer of each bean is shed and the two yellow halves inside are softened. Sweetener (cane sugar or palm sugar) is then added and mixture is thoroughly stirred for even mixing. The watery mixture is served and eaten as a sweet dessert drink in South Vietnam.

Thick pasty sweet:

Split mung beans are used in this dish. The split beans are first soaked in clean warm water for about 24 hours for their green covers to loosen, peel off and be shed. Soaking is carried out in a flat, shallow ceramic or glass container with no more than 3 layers of beans on the bottom and no more than 12mm (half an inch) of water above the top layer of beans. Water should be refreshed every 6hr to remove all secretions from the beans which may inhibit the functioning of neighbour beans. Only a thin layer of water is permitted so that oxygen in the air can diffuse down to the beans to reactivate their inactive cells to make the beans germinate and transform the stored nutrients into a softer form. With this transformation, the beans are softer and it would take shorter time to boil them.

The green covering layer is then complete removed and only the yellow half seeds are retained. The yellow halves are then boiled in a minimal amount of simmering water until they are softened. Sweetener (cane sugar or palm sugar) is then added and mixture is thoroughly stirred for even mixing. The thick yellow pasty mixture is served and eaten as a sweet dessert dish in South Vietnam. Boiled coconut milk may also be added as a thin top layer of the mixture.

3. Making mung beans germinate naturally.

Figure 1: Germination of mung beans after 7 days 2 hours in my tiny green house.

My tiny green house:

I used two thickness of washed, clean disposable hand cloth stretched on the top of a disposable plastic drink cup to make a moist base sheet for the beans to germinate. The base sheet was given 5 tea spoons of water twice daily. Another identical cup with a small cut was placed upside down on top of this cup to control the atmosphere around the beans.

The germination into small plants:

Each bean is made up of two halves covered in a thin green skin. The two halves of each bean supply stored materials and energy for the growing of a sprout that will develop into a small mung bean seedling. The sprout grows in length to about 5mm and the two halves of the bean separate (4 days). The sprouts grow longer, until they are about 20mm, then they develop many tiny side roots and this make them look fuzzy. At that time there are two tiny leaves growing from between the two halves of the bean. After the leaves have grown to about double the size of the original bean, the green skin is shed to fall down to the ground (7 days). The two halves of the bean is gradually consumed for the growth of the seedling.

The sprouts are considered tasty when they are about to shed the green cover.

If making plants for the gardens, healthy seedlings should be selected and planted on the ground after they have green leaves and before the nutrient in their half seeds are exhausted.

An average seedling weighs 0.50g and an average bean weighs 0.070g. The mung bean sprouts are considered most tasty when they are 50mm long. In such condition each sprout weighs about 0.35g.

4. Using mung bean sprouts as food.

bean_sprouts_dish

Figure 1: Mung Bean Sprouts served as a (crunchy) vegetable dish.

The advantage of using this food is that mung bean sprouts can be made from mung beans in any needed quantity in about 2 days (see below). Mung bean sprouts are crunchy, they have high fiber contents. This fiber content makes up the bulk for food under digestion and help prevent constipation caused by the compaction of undigested food residues. However DO NOT EAT sprouts which have become BLUE.

Mung bean sprouts also have good nutritional value. The total weight of sprouts has

16% of it in dietary fiber ,

23% in protein ,

and the rest in carbohydrate. Sprouts also have magnesium, iron, calcium (reference [1]).

Eating sprouts provide the body with easily digested fibrous food with much nutrition and enzymes. The food also prevents constipation . Eating sprouts also SAVE a lot of cooking FUEL compared to eating boiled mung beans.

With the recurring shortage of vegetable in EU (reference [4]), bean sprouts may gradually gain popularity as as a source of dietary fiber to supplement lettuce.

5. Accelerated growing of sprouts without chemicals.

Mung bean sprouts can be grown for food within 2 days, rather than 7 days, following the method of acceleration given in reference [3]:

5a. The beans are soaked in water for about 8hr or more until small white sprouts can be seen growing out from the green beans.

5b. The germinating beans are then wrapped in a thick wet cloth for another period of 24 hours, they then becomes bean sprouts which are ready for use in food.

References:

[1]. https://en.wikipedia.org/wiki/Mung_bean

[2]. Dr. Josh Axe, Mung Beans Nutrition & Its Big Benefits!, draxe.com, https://draxe.com/mung-beans-nutrition/, accessed 03 Feb 2017.

[3]. Swasthi, How to make sprouts at home, Swasthi’s recipes, http://indianhealthyrecipes.com/mung-bean-sprouts-sprout-mung-beans/, Oct 7, 2016

[4]. Iceberg lettuces and broccoli rationed as vegetable crisis hits supermarkets, BBC News Services, http://www.bbc.com/news/uk-38851097, 3 February 2017.

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