What would you do with Google’s new augmented reality super-smart eyeglasses if you could get your hands on a pair? This Wednesday, Google announced that 8,000 pairs of its interactive glasses will be sold to the public for $1,500 a piece. Even if you were willing to part with that much money, in order to purchase a pair, you need to convince Google that you have a creative and unique use for them. Google’s contest asks participants to use Twitter or Google+ to compose a message with the hashtag #ifihadglass explaining what they would do with the glasses if chosen. Participants can also submit five photos or a 15-second video. The deadline to enter is February 28, 2013. Check out the Huffington Post site below to see what others have come up.
Find out more from Google HERE.
Read more at the Huffington Post HERE.
Read more at NPR HERE and HERE.
UCF will be performing some server maintenance this Sunday, February 17th between the hours of 7am and 12pm, during which time you may experience some difficulty accessing our e-books, e-journals, and online databases. The outage shouldn’t last more than 15 minutes, but that could occur anytime within that five hour period. If you continue to experience problems accessing our resources after 12pm on Sunday, please feel free to contact us via email or telephone. We’ll post again once the maintenance has been completed. Thank you!
Happy Valentine’s Day from the Health Sciences Library Staff! Spend some time with your loved ones today if you can! Since it’s still February, here is some heart-healthy information courtesy of The Cleveland Clinic, just in time for the sweetest of all holidays.
Flavonoids are compounds found in many plants that provide an antioxidant defense against environmental toxins and help to repair damage. There are may types of flavonoids; Flavanols are the main type found in the cocoa bean. Flavanols are responsible for giving cocoa its bitter and pungent flavor. During cocoa bean processing, flavanols may be lost (through roasting, fermenting, etc.) in an effort to reduce this taste.
Dark Chocolate, depending on how it was processed, tends to have higher levels of flavanols than milk chocolate, resulting in the stronger taste. The higher the natural cocoa content, the more flavanols will be in the chocolate! When we consume plants-turned-foods rich in flavonoids we benefit from their antioxidant power too. As in plants, antioxidants help the body’s cells resist damage caused by free radicals that are formed by normal bodily processes (like breathing) and from environmental radicals (like cigarette smoke). Inadequate levels of antioxidants can lead to an increase in LDL-cholesterol oxidation and plaque formation on the walls of the arteries.
Research has indicated that flavanols have many positive influences on our vascular health. They may lower blood pressure and improve blood flow to the brain and heart, make blood platelets less sticky and able to clot, and lower cholesterol.
Fat in chocolate comes from cocoa butter and is made up of equal parts of oleic acid (found in olive oil), stearic acid (which has a neutral effect on cholesterol) and palmitic acid (only makes up 1/3 of fat calories in chocolate). So, if you avoid the extra add-ins (like caramel and marshmallow) that raise the fat content in chocolate, an ounce or so of Dark Chocolate a few times per week could be considered healthy for you!
A big thanks to everyone who participated in National Wear Red Day last Friday! We hope you enjoy the photos in the slideshow below. If you haven’t already, stop by the library and check out our February display case when you have a chance; it’s heart health themed!