There's a really cool age-related element to this, and I use this story to emphasize to my students that developmental changes are important.
Strychnine is a common rodenticide. Baby mice and rats are unaffected by it - only the adults are killed. If you read the package directions, they will tell you treat again 3 weeks after the initial treatment. This gives the babies who were spared a chance to grow up, and then die from the new batch of poison.
The reason for this is that the babies express a type of glycine receptor in their spinal cord neurons and brains that is unaffected by strychnine. As the animals grow up, they replace the baby type with an adult form that happens to be efficiently blocked by strychnine, causing the adults to have seizures and die.
Infections and blindness can result from wearing these lenses too long.
The lens material is thinner, and more permeable to oxygen and water than standard lenses. The increased permeablility to water means that it's easier for bacteria and fungi to set up housekeeping in the lens.
There are contacts useful for many cases of astigmatism. They are called "toric" and are made with multiple curvatures to the lens as well as a stabilizing system to keep them from rotating about. It may be advisable to find an eye doctor who specializes in contact lenses - fitting these is especially critical.
It sounds to me like you need someone other than this MD to speak to. Many clinics & hospitals now are recongnizing a need for this sort of thing. Does your local medical facility have someone called a patient educator? or patient advocate?
Sunlight encourages the hops in beer to form sulfur compounds very similar to those made by skunks. Ever have a beer, probably from green or clear glass bottles, that smelled and tasted sulfury? In the States, much of the Heinekin, Grolsch, Pilsner Urquell, Sam Smith, suffers from this problem. This leads some Americans to think European beer is skunky and awful! Poor things!
Just a little drop [atom] of chlorine, valence minus one Swimming through the sea, diggin' the scene, just havin' fun She's not worried about the shape or size of her outer shell-- it's fun to ionize Just a little atom of chlorine with an unfilled shell.
Somewhere in that sea lurks handsome sodium With enough eletrons on his outside shell plus another one "Somewhere in this deep blue sea, there is a negative for my extra energy Yes somewhere in this foam, my positive will find a home
Then unsuspecting chlorine felt a magnetic pull She looked down and her outside shell was full! Sodium cried "What a gas, be my bride, And I'll change your name from chlorine to chloride!"
Now the sea evaporates to make the clouds for rain and snow, Leaving her chemical conpounds in the absence of H2O But the crystals that wash upon the shor are happy ones, so if you never thought before, Think of the love that you eat ... when you salt your meat!
Table salt is sodium chloride, sometimes with some iodide added to prevent goiter. All the commercially available reduced sodium salt alternatives that I've seen replace some fraction of the sodium chloride (NaCl) with potassium chloride (KCl). KCl tastes almost as salty as NaCl to most people, but some folks also perceive an unpleasant soapy flavor. Sea salt is special because it includes magnesium chloride and a bunch of other salt compounds, mostly in small proportion to sodium chloride, but these do affect taste and texture. You've got me on potato salt. Is that a UK thing?
I think we need a olfaction specialist to weigh in on this, but I was taught that the hair in your arm-pits (and leg-pit) was there to hold your smell, your pheromones, to help attract and keep mates. A very prmimitive olfaction cue for mating.
You are correct that it comes from a natural source, but without human interference, it doesn't become the incredibly potent toxin we know as ricin. Undercooked castor beans aren't in the same category of deadliness as the purified ricin. Just a matter of degree, I know. But a matter of degree is all that separates useful drugs from poisons. Look at what they've done with botulinum toxin - what used to be a reason to throw out dented cans of food has become expensive BoTox for wrinkles!
I think it's one's approach to science that truly makes a scientist. We (in my American university) try to teach the scientific method to our students, but some never really learn to think that way, although they can learn to say and do the things requireed to get a degree. Other students think like scientists with no training at all. Most children do naturally.
The scientific method: formulate an hypothesis based on observation; test the hypothesis ; accept or reject the hypothesis on the basis of the test.
LD50is the way that pharmacologists measure lethality. It's the amount of a toxin that must be given in order to cause death in 50% of the animals it was given to. Tetrodotoxin, botulinum toxin and ricin all have LD50values around 1 ng/kg (depending on exact form of the toxin, route of adminstration and species). Tetrodotoxin is associated with Fugu poisoning (Fugu is pufferfish sushi) and zombies. See the movie and/or book called the Serpent and the Rainbow for a popular treatment of the story, or Wade Davis's books & article for more serious information. Botulinum toxin is found in improperly made or sealed canned goods. Ricin is man-made.
And I'd like to take a moment to point out that I am a neuropharmacologist, not a bad sushi chef, homecanner or terrorist.
Ok, I have now come up with two answers for my own question.
One is to bring my own shopping bags or tote bags when I shop. Cuts down on the trash I have to take out, and the trash that goes in the landfill.
The other is a gift idea. I've been pleased with compact fluorescent light bulbs in all my light fixtures except the reading lamps. So I'm giving these bulbs to a number of friends and family this year. If more people try them, maybe more people will switch to them.
I have consulted with a local expert on the subject. Dave's right - start with a dry, completely thawed bird. Pre-dip the bird in cold oil away from the fire beforehand to test the level of the oil - you want to cover the bird, but the vessel should be no more than 2/3 full. Oil overflow is another common way to start a fire. Lots of folks inject brine/oil/seasoning mixtures into the meat before it gets fried. Heat the oil (usually peanut oil, but then again, they grow peanuts around here) to 350 F, making sure that the oil level will not rise too high for the vessel once the bird is added. Fry 3 min per pound. And then 5 min more. My expert suggests that you turn off the flame before using tongs to remove the turkey basket from the oil. And have another person there also with tongs (or those silicone potholder gloves), to help if you. Or to use that fire extinguisher. Bon appetit, y'all!