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Tuesday, August 7, 2012

Research Links Extreme Summer Heat Events to Global Warming


  (Science Daily)
Earth's Northern Hemisphere over the past 30 years has seen more "hot" (orange), "very hot" (red) and "extremely hot" (brown) summers compared to a base period defined in this study from 1951 to 1980. This visualization shows how the area experiencing "extremely hot" summers grows from nearly nonexistent during the base period to covering 12 percent of land in the Northern Hemisphere by 2011. Watch for the 2010 heat waves in Texas, Oklahoma and Mexico, or the 2011 heat waves in the Middle East, Western Asia and Eastern Europe. (Credit: NASA/Goddard Space Flight Center Scientific Visualization Studio)—                                                                          A new statistical analysis by NASA scientists has found that Earth's land areas have become much more likely to experience an extreme summer heat wave than they were in the middle of the 20th century.

The research was published today in the journal Proceedings of the National Academy of Sciences.
The statistics show that the recent bouts of extremely warm summers, including the intense heat wave afflicting the U.S. Midwest this year, very likely are the consequence of global warming, according to lead author James Hansen of NASA's Goddard Institute for Space Studies (GISS) in New York.
"This summer people are seeing extreme heat and agricultural impacts," Hansen says. "We're asserting that this is causally connected to global warming, and in this paper we present the scientific evidence for that."
Hansen and colleagues analyzed mean summer temperatures since 1951 and showed that the odds have increased in recent decades for what they define as "hot," "very hot" and "extremely hot" summers.
The researchers detailed how "extremely hot" summers are becoming far more routine. "Extremely hot" is defined as a mean summer temperature experienced by less than one percent of Earth's land area between 1951 and 1980, the base period for this study. But since 2006, about 10 percent of land area across the Northern Hemisphere has experienced these temperatures each summer.
In 1988, Hansen first asserted that global warming would reach a point in the coming decades when the connection to extreme events would become more apparent. While some warming should coincide with a noticeable boost in extreme events, the natural variability in climate and weather can be so large as to disguise the trend.
To distinguish the trend from natural variability, Hansen and colleagues turned to statistics. In this study, the GISS team including Makiko Sato and Reto Ruedy did not focus on the causes of temperature change. Instead the researchers analyzed surface temperature data to establish the growing frequency of extreme heat events in the past 30 years, a period in which the temperature data show an overall warming trend.
NASA climatologists have long collected data on global temperature anomalies, which describe how much warming or cooling regions of the world have experienced when compared with the 1951 to 1980 base period. In this study, the researchers employ a bell curve to illustrate how those anomalies are changing.
A bell curve is a tool frequently used by statisticians and society. School teachers who grade "on the curve" use a bell curve to designate the mean score as a C, the top of the bell. The curve falls off equally to both sides, showing that fewer students receive B and D grades and even fewer receive A and F grades.
Hansen and colleagues found that a bell curve was a good fit for summertime temperature anomalies for the relatively stable climate base period from 1951 to 1980. The mean temperature is centred at the top of the bell curve. To the left of center are "cold," "very cold," and "extremely cold" events. To the right of the centre are "hot," "very hot," and "extremely hot" events.
Plotting bell curves for the 1980s, 1990s, and 2000s, the team noticed the entire curve shifted to the right, meaning that more hot events are the new normal. The curve also flattened and widened, indicating a wider range of variability. Specifically, an average of 75 per cent of land area across Earth experienced summers in the "hot" category during the past decade, compared to only 33 percent during the 1951 to 1980 base period. Widening of the curve also led to the designation of the new category of outlier events labelled "extremely hot," which were almost nonexistent in the base period.
Hansen says this summer is shaping up to fall into the new extreme category. "Such anomalies were infrequent in the climate prior to the warming of the past 30 years, so statistics let us say with a high degree of confidence that we would not have had such an extreme anomaly this summer in the absence of global warming," he says.
Other regions around the world also have felt the heat of global warming, according to the study. Global maps of temperature anomalies show that heat waves in Texas, Oklahoma and Mexico in 2011, and in the Middle East, Western Asia and Eastern Europe in 2010 fall into the new "extremely hot" category.

Murungakkai Poricha Kuzhambu (Drumstick)


 A very tasty and mouthwatering kuzhambu!
We can make poricha kuzhambu using a lot of vegetables. This recipe is made with drumsticks. I just love the drumsticks flavor in this kuzhambu. I make it often at home. My family just love this. When I have vegetarian guests at home, I do not hesitate to make this kuzhambu. My guests generally love this kuzhambu. I learned this recipe from Chef Dhamu. He has shared a mouthwatering recipe. Thank you Chef. You always rock!
Ingredients
Drumstick – 2 (Cut Into Pieces)
Onion – 1/2 Cup
Tomato – 1 Cup
Garlic Pods – 2
Tamarind – 1 Lemon Size
Grated Coconut – 1/2 Cup
Cumin Seeds – 1/2 Teaspoon
Mustard Seeds – 1/2 Teaspoon
Fenugreek Seeds – 1 Teaspoon
Curry Leaves – 5 To 8
Chilli Powder – 2 Teaspoons
Turmeric Powder – 1/2 Teaspoon
Coriander Powder – 3 Teaspoons
Oil – 2 Tablespoons
Salt
Preparation
1. Grind coconut and cumin seeds to a paste.
2. In a frying pan, heat oil. Add mustard seeds and when it pops out, add fenugreek seeds. When the seeds turn golden color, add curry leaves and onion. Fry until the onions turn transparent color, then add tomato.
3. Fry for 2 minutes then add drumstick pieces. Then, add tamarind water, turmeric powder, chilli powder, and coriander powder in an order. Stir well.
4. When drumstick has cooked, add tamarind water and boil well. Now, sim the fire and add coconut and cumin powder paste. Add salt and stir well.
Now, Murungakai Poricha Kuzhambu is ready!
Serve: Hot Rice, Curd Rice, Idly, and Dosa.

Fish Kuzhambu



                                                                         A traditional and delicious Fish Kuzhambu!
I have tried several fish kuzhambu dishes. More or less, I liked almost all the dishes. I learned this dish from my close friend and wanted to share the recipe here. This kuzhambu tastes well when the tamarind juice blends well the coconut flavor.
For those who do not like the coconut flavor, do not worry…the tamarind paste will overcome the coconut flavor, and I am sure you would not be able to find the coconut flavor unless or otherwise someone tells you. Definitely, a must try dish for someone who loves Fish Kuzhambu.
Ingredients
Chopped Onions – 1
Chopped Tomato – 1
Fish – 1/2 to 1 kg
Coconut – 1/2
Tamarind Juice – 1 To 1 and 1/2 Cups
Turmeric Powder – 1/2 Teaspoon
Chilli Powder – 2 Tablespoons
Coriander Powder – 4 Tablespoons
Fenugreek Seeds – 1 Teaspoon
Curry Leaves
Sesame Oil – 3 Tablespoons
Salt
Preparation
1. Marinade fish using turmeric powder and salt. 

2. Grind 3/4th of chopped onions, tomato, and coconut to a fine paste. Add turmeric powder, chili powder, and coriander powder. Grind again. 

3. Add tamarind juice to the onion tomato paste. 

4. In a pan, heat sesame oil. Add fenugreek seeds and curry leaves. When fenugreek seeds turns golden brown, add onions and saute till the raw smell of onions go off. 

5. Then add the ground paste with some water. Boil for at least 15-20 minutes. Add little water if the curry is thick. Cook the curry till the fish is cooked. 

Now, Fish Kuzhambu is ready!!!