text:
|Primary Accession
|Other Accession
|Gene ID
|Other Names
|Platelet-derived growth factor receptor alpha, PDGF-R-alpha, PDGFR-alpha, Alpha platelet-derived growth factor receptor, Alpha-type platelet-derived growth factor receptor, CD140 antigen-like family member A, CD140a antigen, Platelet-derived growth factor alpha receptor, Platelet-derived growth factor receptor 2, PDGFR-2, CD140a, PDGFRA, PDGFR2, RHEPDGFRA
|The synthetic peptide sequence is selected from aa 565-579 of HUMAN PDGFRA
|Synthetic peptide was lyophilized with 100% acetonitrile and is supplied as a powder. Reconstitute with 0.1 ml DI water for a final concentration of 1 mg/ml.
|Maintain refrigerated at 2-8°C for up to 6 months. For long term storage store at -20°C.
|This product is for research use only. Not for use in diagnostic or therapeutic procedures.
|Tyrosine-protein kinase that acts as a cell-surface receptor for PDGFA, PDGFB and PDGFC and plays an essential role in the regulation of embryonic development, cell proliferation, survival and chemotaxis. Depending on the context, promotes or inhibits cell proliferation and cell migration. Plays an important role in the differentiation of bone marrow-derived mesenchymal stem cells. Required for normal skeleton development and cephalic closure during embryonic development. Required for normal development of the mucosa lining the gastrointestinal tract, and for recruitment of mesenchymal cells and normal development of intestinal villi. Plays a role in cell migration and chemotaxis in wound healing. Plays a role in platelet activation, secretion of agonists from platelet granules, and in thrombin-induced platelet aggregation. Binding of its cognate ligands - homodimeric PDGFA, homodimeric PDGFB, heterodimers formed by PDGFA and PDGFB or homodimeric PDGFC -leads to the activation of several signaling cascades; the response depends on the nature of the bound ligand and is modulated by the formation of heterodimers between PDGFRA and PDGFRB. Phosphorylates PIK3R1, PLCG1, and PTPN11. Activation of PLCG1 leads to the production of the cellular signaling molecules diacylglycerol and inositol 1,4,5-trisphosphate, mobilization of cytosolic Ca(2+) and the activation of protein kinase C. Phosphorylates PIK3R1, the regulatory subunit of phosphatidylinositol 3-kinase, and thereby mediates activation of the AKT1 signaling pathway. Mediates activation of HRAS and of the MAP kinases MAPK1/ERK2 and/or MAPK3/ERK1. Promotes activation of STAT family members STAT1, STAT3 and STAT5A and/or STAT5B. Receptor signaling is down-regulated by protein phosphatases that dephosphorylate the receptor and its down-stream effectors, and by rapid internalization of the activated receptor.
|Cellular Location
|Cell membrane; Single-pass type I membrane protein. Cell projection, cilium {ECO:0000250|UniProtKB:P26618}. Golgi apparatus {ECO:0000250|UniProtKB:P26618}
|Tissue Location
|Detected in platelets (at protein level). Widely expressed. Detected in brain, fibroblasts, smooth muscle, heart, and embryo. Expressed in primary and metastatic colon tumors and in normal colon tissue.
Thousands of laboratories across the world have published research that depended on the performance of antibodies from Abcepta to advance their research. Check out links to articles that cite our products in major peer-reviewed journals, organized by research category.
firstname.lastname@example.com, and receive a free "I Love Antibodies" mug.
Provided below are standard protocols that you may find useful for product applications.
PDGFRA is a cell surface tyrosine kinase receptor for members of the platelet-derived growth factor family. These growth factors are mitogens for cells of mesenchymal origin. The identity of the growth factor bound to a receptor monomer determines whether the functional receptor is a homodimer or a heterodimer, composed of both platelet-derived growth factor receptor alpha and beta polypeptides. Studies in knockout mice, where homozygosity is lethal, indicate that the alpha form of the platelet-derived growth factor receptor is particularly important for kidney development since mice heterozygous for the receptor exhibit defective kidney phenotypes.
Wilczynski, S.P., et al., Hum. Pathol. 36(3):242-249 (2005).
Hiwatari, M., et al., Leukemia 19(3):476-477 (2005).
Debiec-Rychter, M., et al., Gastroenterology 128(2):270-279 (2005).
Sakurai, S., et al., Hum. Pathol. 35(10):1223-1230 (2004).
Subramanian, S., et al., Oncogene 23(47):7780-7790 (2004).
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Irrigation Systems Dunkeld. When you think watering we think Irrigation systems that's best for you
Irrigation Systems Dunkeld is the Irrigation Company that out shines the rest with our outstanding workmanship, quality of products and knowledge of all irrigation systems is what sets us apart from the rest. We are hands on and willing to help you make the best decisions regarding your Irrigation system needs for both your garden, small plots or even on those really large farms, giving you the best options everytime all the time. That is why we at Irrigation Systems Dunkeld have made it our business to give you the best solutions to all your Irrigation system needs and wants from new installations to repairing and or upgrading your existing irrigation system we are the company that can do it all for you.
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Irrigation Systems Dunkeld

subset: commoncrawl


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Sanda, Sanshou, Chinese Boxing / Chinese Kickboxing or an "unsanctioned fight" is a Chinese self-defense system and combat sport.
Sanshou is a martial art which was originally developed by the Chinese military based upon the study and practices of traditional Kung Fu and modern combat fighting techniques; it combines full-contact Kickboxing, which include close range and rapid successive punches and kicks, with Wrestling, takedowns, throws, sweeps, kick catches, and in some competitions, even elbow and knee strikes.
Sanshou is not seen as a style itself, but rather is considered as just one of the two components of Chinese martial arts training and is often taught alongside taolu (forms) training.
However, as part of the development of Sport Wushu by the Chinese government, a standard curriculum for Sanshou was developed.
It is to this standard curriculum that the term Sanshou is usually applied.
This curriculum was developed with reference to traditional Chinese martial arts.
This general Sanshou curriculum varies in its different forms, as the Chinese government developed a version for civilians for self-defense and as a sport.
The most famous fighters in China are Cung Le (Kickboxing), Liu Hailong (Sanda), Muslim Salikhov (Sanda), Simon Marcus (Kickboxing), Zhang Tiequan (MMA) and Zou Shiming (Boxing).
The generalized modern curriculum practiced in modern Wushu schools is composed of different traditional martial arts fighting styles from China, but mainly based on scientific efficiency.
Sanshou is composed of Chinese martial arts applications including most aspects of combat including striking and grappling, however when Sanshou was developed as a sport, restrictions were made for safety reasons as well as to promote it as a non-violent sport.
Examples of such restrictions included no blows delivered to the back of the head, throat, spine or groin and the discontinuation of the combat when any of the fighters fall to the ground.
However many schools, whether traditional or modern, practice it as an all round martial arts system with no restrictions, only adapting their training in relation to competition rules prior to the event.
Sanshou tournaments are one of the two disciplines recognized by the International Wushu Federation.
Sanshou's competitive history involved barehanded or Lei Tai fights in which no rules existed.
However, even Sanshou as a competitive event developed in the military as these bouts were commonly held between the soldiers to test and practice barehanded martial skills, ability and techniques.
Rules were developed and the use of protective gloves etc. was adopted.
It was originally used by the Kuomintang at the first modern military academy in Whampoa in the 1920s.
Later it was also adopted as a method by the People's Liberation Army of China.
One can see Sanshou as a synthesis of traditional Chinese fighting techniques into a more amorphous system and is commonly taught alongside traditional Chinese styles, from which Sanshou techniques, theory and training methods are derived.
The emphasis of Sanshou is on a more amorphous fighting ability.
Sport variation
Yùndòng Sǎndǎ (Mandarin Chinese, Sport Free Fighting), or Jingzheng Sǎndǎ (Mandarin Chinese, Competitive Free Fighting): A modern fighting method, sport, and applicable component of Wushu / Kung Fu influenced by traditional Chinese Boxing, of which takedowns & throws are legal in competition, as well as all other sorts of striking (use of arms & legs).
Chinese wrestling methods called Shuai Jiao and other Chinese grappling techniques such as Chin Na.
It has all the combat aspects of Wushu.
Sanda appears much like Kickboxing or Muay Thai, but includes many more grappling techniques.
Sanda fighting competitions are often held alongside taolu or form competitions.
Sanda represents the modern development of Lei Tai contests, but with rules in place to reduce the chance of serious injury.
Many Chinese martial art schools teach or work within the rule sets of Sanda, working to incorporate the movements, characteristics, and theory of their style.
Chinese martial artists also compete in non-Chinese or mixed combat sports, including Boxing, Kickboxing and Mixed Martial Arts.
Sanda is practiced in tournaments and is normally held alongside taolu events in Wushu competition.
For safety reasons, some techniques from the self-defense form such as elbow strikes, chokes, and joint locks, are not allowed during tournaments.
Competitors can win by knockout or points which are earned by landing strikes to the body or head, throwing an opponent, or when competition is held on a raised Lei Tai platform, pushing them off the platform.
Fighters are only allowed to clinch for a few seconds.
If the clinch is not broken by the fighters, and if neither succeeds in throwing his opponent within the time limit, the referee will break the clinch.
In the U.S., competitions are held either in boxing rings or on the raised Lei Tai platform.
Amateur fighters wear protective gear.
"Amateur Sanda" allows kicks, punches, knees (not to the head), and throws.
A competition held in China, called the "King of Sanda", is held in a ring similar to a boxing ring in design but larger in dimension.
As professionals, they wear no protective gear except for gloves, cup, and mouthpiece, and "Professional Sanda" allows knee strikes (including to the head) as well as kicking, punching and throwing.
Some Sanda fighters have participated in fighting tournaments such as K-1 and Shootboxing.
They have had some degree of success, especially in Shootboxing competitions, which is more similar to Sanda.
Due to the rules of Kickboxing competition, Sanda fighters are subjected to more limitations than usual.
Also notable competitors in China's mainstream Mixed Martial Arts competitions, Art of War Fighting Championship and Ranik Ultimate Fighting Federation are dominantly of Wushu background.
Sanda has been featured in many style-versus-style competitions.
Muay Thai is frequently pitted against Sanda as is Karate, Kickboxing, & Taekwondo.
Although it is less common, some Sanda practitioners have also fought in the publicly viewed American Mixed Martial Arts competitions.
Notable competitors
Some well-known Chinese Sanshou fighters include Bao Li Gao, and Liu Hailong.
Some Sanshou fighters well known in the United States include the IKF and former Strikeforce middleweight champion, Cung Le, and Marvin Perry.
Other Sanshou based fighters who have entered MMA include KJ Noons, Pat Barry, Zhang Tiequan and Muslim Salihov, the European and world champion from Russia beat 4 top Chinese fighters from different weight categories, including the Chinese champion from the 90 kg category and became the first non-Chinese to claim the "King of Sanda" title.
Military variation
Jūnshì Sǎndǎ (Mandarin Chinese, Military Free Fighting): A system of unarmed combat that was designed by Chinese Elite Forces based upon their intense study of traditional martial arts such as traditional Kung Fu, Shuai Jiao, Chin Na and modern hand-to-hand fighting and combat philosophy to develop a realistic system of unarmed fighting for the Chinese military.
Jùnshì Sǎndǎ employs all parts of the body as anatomical weapons to attack and counter with, by using what the Chinese consider to be the four basic martial arts techniques:
* Da – Upper-Body Striking – using fists, open hands, fingers, elbows, shoulders, forearms and the head
* Ti – Lower-Body Striking – including kicks, knees and stomping
* Shuai – Throws – using Wrestling and Judo-like takedowns and sweeps, and
* Chin-Na – Seizing – which includes jointlocks, strangulation and other submissions
Source: Wikipedia


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Recipe File: Classic Roast Turkey
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Posted: Wed Oct 19, 2005 6:44 pm
Post subject:
As for the non-reactive container they are referring to, it generally means no aluminum or copper. Stainless steel and plastic work very well.
I generally prepare a turkey or turkey breasts every couple of months or so and have found that a 5-gallon paint-bucket works wonderfully. They can be found in almost any hardware or home-improvement store for under $10. And they come with tight-fitting lids which work very well when transporting the brined bird. These will handle a 10-18 lb bird with plenty of room for the necessary ice (since this will not fit into most people's refrigerator).
Happy Thanksgiving everyone!
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Posted: Wed Oct 19, 2005 6:44 pm
Post subject:
re: non reactive containers.
I am on my 2nd brined and grilled bird. A paint bucket from the hardware store does an excellent job. A different color than the buckets used for sample collection so you don't get them mixed up.
Ice bags are a no-no. Have you read what they contain? I know dilution is solution but I really don't want to take chances on poisonng my bird.
One last word on food safety, The basic mantra of the food scientist, Life ( campy, salmonella, etc. ) begins at 40 F and ends at 16O F. Ice and a lid will maintain this overnite. Remember to allow for the extra volume when preparing brine.
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Posted: Wed Oct 19, 2005 6:46 pm
Post subject:
Posting to say I pretty much went by this exact recipe. It was great! Too bad turkey has no taste but that's another matter.
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Posted: Wed Oct 19, 2005 6:47 pm
Post subject:
I don't make the turkey for Thanksgiving, but I do make it for Xmas, and here's how I brine it:
Starting with a frozen bird (the kind you get for free from the supermarket around Thanksgiving), make the brine and pour it into your bucket. Remove the turkey from the bag and submerge it in the brine. Then add ice and your lid.
Put this somewhere like a garage (cool, but not cold) 48 hours before you want to cook the bird. Halfway through the brining, flip the bird.
You should have a gently thawed bird that's chock full of briney goodness.
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Posted: Wed Oct 19, 2005 6:48 pm
Post subject:
Michael, I found 400 degrees to be way too hot. The turkey turned out fine, but there were no juices. The vegetables charred. We had nothing to make gravy with.
Did I misread something?
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Wed Oct 19, 2005 6:48 pm
Post subject:
re: juices
It's good that the turkey turned out fine... now to salvage the juices. If you have a large pan (one big enough for a 25 pound or larger turkey) then you'll probably need more than 1 cup of water to start in the pan. (The larger pan allows the water to spread out thinly and it will evaporate faster.) The exact quantity of water is not that important, just don't pour in a gallon or something. While checking on the turkey, if the water seems to be almost evaporated, add another cup (or more if you have a larger pan), to keep the drippings from burning. Don't worry too much about the liquid quantity even if almost all the water has evaporated, you'll be deglazing the pan for the gravy later. Just don't let it burn.
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Posted: Wed Oct 19, 2005 6:49 pm
Post subject:
in the fresh vs frozen debate, one website discusses how fresh birds are aged to promote tenderness while frozen birds are not.
can anyone confirm this? I prepared a fresh turkey a few months ago (not brined), and it was fabulous! A couple of days ago i brined a utility grade turkey and it was dry and tough ( i also think i didnt defrost it long enough).
before i spend money on a frozen bird again, i will look for a fresh one.
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Posted: Wed Oct 19, 2005 6:49 pm
Post subject:
To get the thigh and the leg to cook evenly and not dry out the breast meat I would suggest that you don't truss the bird. Stuffing the turkey is ok as long as the stuffing and the bird are either cold or at room temperature and stuff the turkey just before it is placed in the oven. NEVER put warm stuffing in a cold bird or stuff it the night before. Lastly remove the stuffing when the bird is done. It is true that stuffing will increase the cooking time. The bird must rest for about 30 minutes when it is removed from the oven so that the juices can be redistributed throughout the meat. Just flip it over on the breast during the resting period and the white meat will be moist.
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Posted: Wed Oct 19, 2005 6:50 pm
Post subject:
I know people don't usually think about turkey this time of the year (August), but since I love to eat turkey anytime, I thought I would post a few things I've found helpful.
I brine the turkey in a canner. (In case you aren't familiar with canning, a canner is a big metal pot, about 15" high and 18" in diameter--I'm estimating--used to sterilize and vacuum pack jars. It's made of enamel coated steel.) It does not fit in the refrigerator, so in the winter, I leave the canner outdoors out of the sun with the lid taped on.
During warmer months, I buy just a turkey breast and brine it in a big
stainless steel pot that does fit in the refrigerator.
I roast the turkey in a Reynolds oven bag. It keeps the bird moist and seems to reduce cooking time.
One way to give a bird a tan is to baste it with balsamic vinegar 15 minutes before it's done. It does not affect the flavor.
Or I just roast a duck. (This is what I serve for Thanksgiving when it's held at my house.) It's more expensive, but it's so moist and tasty that it needs no special treatment except for the balsamic vinegar.
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Posted: Wed Oct 19, 2005 6:50 pm
Post subject:
MJB: I use that type of roaster oven every year. Follow the directions in the little book -- because the oven is smaller and tigher your turkey will not brown, but it will be amazingly moist, and falling off the bone tender. Plan to cut it up in the kitchen and serve with juice on a big platter.
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Posted: Wed Oct 19, 2005 6:50 pm
Post subject:
I brine my turkey and then before sending it into the oven, I use a disposable needle and syringe to inject stock and melted butter inot the turkey's breast and thighs. You might want to cover the end of the wings and legs with aluminium foil so that they do not charr. Covering with an aluminium tent in the frist 45 minutes helps.
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Joined: 02 Nov 2005
Posts: 88
Location: WA
Posted: Fri Nov 04, 2005 2:09 am
Post subject:
i agree with most of the tricks mentioned in this thread, especially with a flipped turkey (in a V-rack) for the first part of cooking.... but in order to get a really nice crisp crust, i find that separating the skin from the turkey (carefully), and rubbing some herbed butter into the meat (under the skin), not only helps flavor the meat, but because the skin is pulled up from the bird, it will crisp up much better by rendering some of the fat.
i do the same with a roasted chicken, of course.
btw... i'm a newbie... nice ya got here!
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Posted: Sat Nov 12, 2005 5:15 pm
Post subject:
I have read all of the posts on roasting a turkey. I have been roasting them for 32 years. My mother-inlaw was a Penn. Dutch cook. She taught me to wash the thawed bird inside and out, pat dry and then rub butter inside and out, salt with coarse Kosher salt inside and out. At this point she always stuffed with her special holdiay stuffing, then she tied the legs back togetherr. Placing it then in a foil lined roaster she layed it in back side down. She then covered the breast and legs with good bacon and a heavy layer of foil. She roasted it on low heat about 300 thru the night before Thanksgiving or Christmas, putting it on about 10pm. She would get up and baste a few times with its own juices that leaked out in the roaster and close it back up with the foil everytime. The smell will have all those in the house floating thru the air like Wimpy on the old Popeye cartoons... At around 6 or 7 it is usually quite done (she checked by the looseness of the legs) she again kept it covered with the foil and the roaster lid. It would rest on the stove while the rest of the cooking got underway. By about noon she would warm it again in the oven and soon Thanksgiving was on the table in all of its glory. I don't remember one bad turkey or a dry turkey. It was always perfect. She always bought a Butterball. I have always cooked mine the same way and I have never had a problem. I have never eaten a brined turkey but I want to try it with a breast. I saw Emeril brine one and he had spices in his brine as well as Kosher salt. Happy Thanksgiving everyone! (Gwen in Indiana)
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Posted: Tue Nov 15, 2005 6:34 pm
Post subject: larger birds
I am having 16 big eaters for TG. I have ordered a Kosher bird. It's already brined. How would you alter the cooking times for a 20 lb. bird? Do I figure by percentages? A 20 lb bird is roughly 40% larger than a 14 lb bird so is the time 40% longer? What do you recommend?
Also I loosen the skin over the breast and insert some the fat from around the cavity between the skin and the breast meat and it helps keep the breast moist. You can also insert herbed butter or herb the chunks of turkey fat.
I have used the rotation method before on a slightly smaller bird and found it very awkward to turn. Any tips?
I am going to make the turkey unstuffed this year and will remove the boniest part of the wing to place on top of my stuffing for a more in-the-bird taste. I'll let you know how that works.
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Posted: Thu Nov 17, 2005 1:50 am
Post subject: Any Truth to This?
I have heard it said that there is something in turkeys that contributes to drowsiness after eating. Does anyone know if that is fact, and if so, what is the name of the substance?
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Congolese rebels accused of killing and eating at least two of the world's 700 remaining mountain gorillas in recent weeks have agreed to stop killing the rare primates, a conservation group said on Wednesday.
KINSHASA -- Congolese rebels accused of killing and eating at least two of the world's 700 remaining mountain gorillas in recent weeks have agreed to stop killing the rare primates, a conservation group said on Wednesday.
Wildlife Direct accuses rebel fighters loyal to renegade Congolese army General Laurent Nkunda of butchering two silverback gorillas -- adult males so called for their grey colouring -- within the last month.
But the London-based group said one of Nkunda's commanders known as Colonel Makenga had met senior Congolese national park warden Paulin Ngobobo, and agreed a truce on gorilla killings.
"This is a very positive result. We weren't expecting to succeed given the overwhelming odds against," Wildlife Direct's statement quoted Ngobobo as saying.
"However, this is just another small step. We must keep up international pressure, to ensure that this does not happen again next week, next month, or next year," he said.
The meeting was mediated by United Nations and Congolese army officials together with the Frankfurt Zoological Society, which has joined Wildlife Direct in an active media campaign to halt the killings.
Just 700 mountain gorillas survive, more than half of them in Virunga National Park in eastern Democratic Republic of Congo. The east of the country bore the brunt of a 1998-2003 war and humanitarian disaster that has killed some 4 million people.
Virunga is Africa's oldest national park, a United Nations World Heritage Site and was a significant tourist attraction before the war. The park spans Congo, Rwanda and Uganda and is home to 380 mountain gorillas, with 320 more living in the nearby Bwindi National Park in Uganda.
Both the gorillas killed by Nkunda's men were used to humans because of tourist visits, Wildlife Direct has said.
The mountain gorilla population has clung on in Virunga despite years of violence which continues despite elections last year, and has even managed to increase by 14 percent since the war began.
But armed militia fighters and floods of firearms into the area has made controlling poaching a dangerous enterprise. Some 97 rangers have been killed since 1997 protecting Virunga from poachers, Wildlife Direct says.
Source: Reuters
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text:
After the Caps won game two in Boston, Bruins Coach Claude Julien challenged his team to be tougher and more physical around Washington goalie Braden Holtby. On Monday night, his club responded by crashing the cage and playing an ultra physical game in a 4-3 victory at the Verizon Center. The Bruins now lead the best of seven series two games to one with game four on Thursday night in DC.
This game was there for the taking for the Caps as they opened up a 1-0 lead when their power play connected on its first try. Alexander Semin scored on a shot from the top of the circles with Brooks Laich running traffic on Tim Thomas with four minutes left in period one. Washington played pretty solid defense in that opening frame and Holtby was looking in great in net.
But Holtby finally blinked on a four on four situation and he let in a softie on Rich Peverley's wrister. Alexander Ovechkin answered 13 seconds later and it seemed that the Caps were going to right the ship.
However, the Caps started to forget to do the little things, which is playing good defense away from the puck. That ability had gotten them the good showing in Boston but the defensive discipline started to slip away in the middle period and when Mathieu Perreault lost Daniel Paille in front of the net, #20 had a layup to tie the game up. Things then got worse in Washington's own end as Laich allowed Brian Rolston to score again from in front early in period three. Laich would then tie it up with six minutes left scoring on a breakaway after a great feed from Nicklas Backstrom.
Boston received a questionable power play late, and I won't even go there with the NHL referees who are having a tough playoffs across the board, but then Milan Lucic paid the price for his extra curricular physical play getting a four minute rough to just two minutes for Matt Hendricks. It seemed to be a good break for Washington but four on four has not been their game this year and the B's took the lead late on Chara's point blast that hit a Capitals stick on the way in. The Caps pressured late with Holtby pulled but couldn't connect.
So Julien tried his coaching move and his team responded. The Bruins outhit the Caps 58-36. Washington is more skilled and doesn't want to get into that type of game but the way this one was being called, it played right into Boston's hands.
Now it is time for Dale Hunter to make adjustments. First thing the Caps need to do is not get into the post whistle scrums and focus on the play with the clock moving. That wrestling stuff seems to heavily favor Boston. Washington also needs to clean up their own zone again and watch the guys away from the puck. Finally, they must correct their neutral zone, as the Caps tried too many cross ice plays that were intercepted.
Simply put, the Caps have the speed advantage in this series and need to get back to using that by dumping the puck behind the slow Boston defense and employing their cycle game to generate chances. The neutral zone miscues give the Bruins more time to set up their physical play and pound the Washington defense. The turnovers and poor coverage are not a recipe for playoff success.
Your move Dale.
Notes: The Caps lost the faceoff battle 37-33. Marcus Johansson was 1-5…Perreault only played 4:23 and his ice time suffered for his defensive lapse in period two…Laich had three points (1G, 2A)…Mike Green led the Caps in ice time with 26:35….Backstrom was given a match penalty for cross checking Peverley as time expired. That carries an automatic one game suspension unless it is rescinded. Replays seem to come to #19's aid but with the NHL, who knows?!


text:
This month The Download features American Cypher by Mendi + Keith Obadike.
Still from American Cypher (2012)
American Cypher is a suite of projects that respond to American stories about race and DNA. The first module of the project was a sound installation inspired by the relationship between U.S. Presedent Thomas Jefferson and Sally Hemings, his slave and mother to his children. The instantiation of American Cypher offered this month through The Download, takes the form of a score for performance; combining poetry and video recorded in the basement of Jefferson's plantation, Monticello, in Charlottesville, Virginia. In the following excerpt from an interview Rhizome contributing writer Jason Huff conducted last September, Mendi and Ketih discuss the role of race and history in their multi-disciplinary practice.
Many of your pieces are concerned with race and identity and confront those issues through technology. In your 2001 piece "Blackness for Sale" you were asked to remove the auction from eBay because of its inappropriateness. Thinking about growth of identity and social networks on the internet over the last decade, do you feel that it is important for artists to continue to make political work that engages the internet and other new media?
While our early sound art works like Sexmachines, Automatic, or the Uli Suite were not about race/identity, certainly many of the early Internet works were. We would say that race itself is a technology, and so making work that looks at how issues of race or identity play out online is a way to highlight this fact. The Internet is by nature a contested space, so any work that engages with this terrain is of course political. Many of the questions we started asking in the late 90s around narrative structures, technology, and identity seem to remain relevant today ...