Manju Agarwal Haldiram | misuse 498a

"We are looking for very subtle effects. We needed high quality measurements of stellar brightnesses, accurate to a few parts per million," said team member David Latham of the CfA.
"This was only possible because of the exquisite data NASA is collecting with the Kepler spacecraft," added lead author Simchon Faigler of Tel Aviv University, Israel.
Although Kepler was designed to find transiting planets, this planet was not identified using the transit method. Instead, it was discovered using a technique first proposed by Avi Loeb of the CfA and his colleague Scott Gaudi (now at Ohio State University) in 2003. (Coincidentally, they developed their theory while visiting the Institute for Advanced Study in Princeton, where Einstein once worked.)
The new method looks for three small effects that occur simultaneously as a planet orbits the star. Einstein's "beaming" effect causes the star to brighten as it moves toward us, tugged by the planet, and dim as it moves away. The brightening results from photons "piling up" in energy, as well as light getting focused in the direction of the star's motion due to relativistic effects.
"This is the first time that this aspect of Einstein's theory of relativity has been used to discover a planet," said co-author Tsevi Mazeh of Tel Aviv University.
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The team also looked for signs that the star was stretched into a football shape by gravitational tides from the orbiting planet. The star would appear brighter when we observe the "football" from the side, due to more visible surface area, and fainter when viewed end-on. The third small effect was due to starlight reflected by the planet itself.
Once the new planet was identified, it was confirmed by Latham using radial velocity observations gathered by the TRES spectrograph at Whipple Observatory in Arizona, and by Lev Tal-Or (Tel Aviv University) using the SOPHIE spectrograph at the Haute-Provence Observatory in France. A closer look at the Kepler data also showed that the planet transits its star, providing additional confirmation.
"Einstein's planet," formally known as Kepler-76b, is a "hot Jupiter" that orbits its star every 1.5 days. Its diameter is about 25 percent larger than Jupiter and it weighs twice as much. It orbits a type F star located about 2,000 light-years from Earth in the constellation Cygnus.
The planet is tidally locked to its star, always showing the same face to it, just as the Moon is tidally locked to Earth. As a result, Kepler-76b broils at a temperature of about 3,600 degrees Fahrenheit.
Interestingly, the team found strong evidence that the planet has extremely fast jet-stream winds that carry the heat around it. As a result, the hottest point on Kepler-76b isn't the substellar point ("high noon") but a location offset by about 10,000 miles. This effect has only been observed once before, on HD 189733b, and only in infrared light with the Spitzer Space Telescope. This is the first time optical observations have shown evidence of alien jet stream winds at work.
Although the new method can't find Earth-sized worlds using current technology, it offers astronomers a unique discovery opportunity. Unlike radial velocity searches, it doesn't require high-precision spectra. Unlike transits, it doesn't require a precise alignment of planet and star as seen from Earth.
"Each planet-hunting technique has its strengths and weaknesses. And each novel technique we add to the arsenal allows us to probe planets in new regimes," said CfA's Avi Loeb.
Kepler-76b was identified by the BEER algorithm, whose acronym stands for relativistic BEaming, Ellipsoidal, and Reflection/emission modulations. BEER was developed by Professor Tsevi Mazeh and his student, Simchon Faigler, at Tel Aviv University, Israel.
The paper announcing this discovery has been accepted for publication in The Astrophysical Journal and is available online.

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CNC plasma tables are a substantial investment for those who enjoy DIY projects involving woodwork, metal, plastic and other materials. There's nothing quite like the feeling of being able to go into your own personal work space and crank out pieces that you designed and had an idea for. CNC plasma tables are built to last and will provide value for years after you make the purchase, however the prices can be pretty costly. However it's important to remember that this will allow you to design and create numerous pieces, so the value of your purchase will definitely be realized over time and even exceed the initial purchase price - you just have to refrain from succumbing to sticker shock.

If you're looking for a way to buy your own plasma table and stick within a certain budget, consider researching a CNC plasma table plan. Instead of buying a pre-made table, you can shop around online or from a trusted seller who sells individual parts that you can purchase over time to make your own table. It will require some work on your end to put it together, but since you're used to building things on your own, it's a skill that comes naturally to you and won't be too hard if you take the time to carefully read the directions.
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First determine what size table you want; will you be cutting and building pretty big pieces? If so, you may want to go with and 8x8 or larger table so that you will have a larger surface area to maneuver your materials and make clean cuts. If your pieces will be pretty small in scale, perhaps go with a 4x4 surface - there's no need to buy a larger table if you don't plan to utilize the space, and it can help cut down on the overall cost. Next decide on what other components you want your table to include and work with the seller to decide on which pieces will work best for your needs. There are some basic pieces that every person will need in order to have a fully functioning CNC plasma table, but there may be some ways to customize your table depending on the kind of work you will be doing. You won't know until you talk to someone who has experience in the industry and can offer advice.

For instance, if you're keen on having torch height control with your table or purchasing additional dual drive kits, you can work with the sellers these components and ensure that they are of high quality and fall within your price. Since you're building your table plan from scratch, you have the capability to pick and choose what you like most and create a table that will work best for the projects you have planned. This allows you to be really invested in the process of putting everything together and paying attention to all the small details that go into making a great table.

Aloo Bhujia - A Popular North Indian Savory

Recipe Text

Ingredients:

    Potatoes – 250gms
    Gram Flour – 150gms
    Cinnamon – Small Piece
    Cloves – 8
    Black Pepper – 1ts
    Asafoetida – A Pinch
    Turmeric Powder – 1/8tsp
    Salt – To Taste (1 1/4tsp)
    Oil - For Deep Frying



(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Wash potatoes & keep them aside. Heat a pressure pan and add water (Around 200ml). Place a colander in the pressure pan and add washed potatoes to it. Cover the pressure pan and steam cook the potatoes. After first whistle, cook the potatoes on low flame for 10 minutes. When the pressure pan cools down, remove the cooked potatoes and allow them to cool for a while. Peel the boiled potatoes and grate them using a grater. Grating avoids lumps in the boiled potatoes.

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To prepare aloo bhujia we need to use a spice powder. Make the spice powder using a mortar and pestle or a spice grinder. Here we are using mortar and pestle to make the spice powder. Make fine powder of cinnamon, cloves and black pepper using mortar and pestle. Make sure the powder is fine.

Method:

Take a plate and spread paper napkin in it. After frying the aloo bhujia place it on the paper napkin to soak excess oil.

Heat a pan and add sufficient oil to deep fry the aloo bhujia. While the oil is getting hot prepare the dough.

Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough.

Use any sev press or sev maker and make aloo bhujia. Wet palm with water and take a portion of the dough and form into cylindrical shape. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo bhujia. Hold the mould in left hand and press the dough with right hand into the oil.

While pressing the dough, turn left hand so that the sev takes a spiral shape. Fry the aloo bhujia on medium flame till one side

is slightly crisp. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up. Cool the aloo bhujia to room temperature to become extra crisp. Take the spiral aloo bhujia into a bowl and crush slightly. Store this tasty aloo bhujia in air tight containers and serve them as a snack.

Points To Remember:

Normally to cook the potatoes we submerge the potatoes in water and cook. Whereas to steam cook the potatoes, place the potatoes in a colander and place this colander in pressure cooker and cook. Steam

passes through the holes of the colander and cooks the potatoes. This way the potatoes absorb less water and hence hold the shape. We steam cook to have firm yet fully cooked potatoes. If we place the potatoes without adding water in a bowl and pressure cook then the potatoes would not get fully and evenly cooked. So use a colander, to cook the potatoes under steam.

As boiled potatoes provide enough moisture it is not necessary to add any amount of water while mixing the dough. As the potatoes are steam cooked they are just moist to mix the dough. Had the potatoes been cooked using lot amount of water they would have absorbed some amount of water and the measurements would not have be as per given here. So follow the recipe as shown and mentioned here to get good results.

Grate the potatoes before adding to the dry ingredients—this avoids any lumps of boiled potatoes. When we press the sev in hot oil the mixture should be smooth to pass through the holes---so it is advisable to grate the potatoes for smooth texture.

Make sure the spices are fully dried before making powder. At times in rainy season due to moisture the spices appear dampened---in such cases dry roast the spices in a pan for few seconds before making powder. The powder should be ground to a fine texture so that when it is added to the flour mixture and pressed using a sev maker it should pass through the holes without clogging it.

Take care while holding the sev press above oil. Wipe palms and make sure palms are not oily or wet to avoid dangers while pressing sev in oil.

First fry on medium heat till one side is slightly crisp. Then turn the sev and fry on high heat as by this time the heat would not be sufficient to fry the aloo bhujia well. Maintain the heat by increasing and decreasing the flame to get the right heat while frying. If heat is high the sev gets dark color fast yet it would not be fried well inside. If heat is low the sev absorbs oil as it contains potatoes. So it is very important to have the right heat

while frying aloo bhujia. When the bubbles start reducing it indicates that the aloo bhujia is crisp. Remove the fried aloo bhujia at this stage as the heat inside it would cook for a while and makes it further crisper. Do not fry till the sev turns brown in color as it gets cooked further after removing from oil and turns into dark brown. Cool to room temperature before storing.

Serve this tasty aloo bhujia as a snack or as an accompaniment with chat.

Enjoy !!!!!!!!!!!!!!