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Gallery: PHOTOS: Ohio State University's Solar Decathlon enCORE House D...
The name "enCORE" refers to their house's central core, which is what the foundation that the other components are layered around. Because all of the mechanical systems of the home are condensed into this central location, the other areas are left free for usable space. The areas have been divvied up to maximize functionality, and the 900 square foot home features 2 bedrooms, a kitchen, a bathroom, a deck, an office and even a den. These flexible rooms surround the home's mechanical core and are set up in a way that maximizes natural light and ventilation.
Ohio State's enCORE home already has a small footprint, but its powerful solar-panel clad roof also greatly reduces the amount of electricity it needs to suck from the power grid. The array, which actually looks quite aesthetically pleasing on top of the home, consists of 108 angled thin-film First Solar panels and a flat plate collector. With an output of 8 kW, the array is actually on the lower end of the spectrum compared to some of the other homes we've written up already, but we do have to give them credit for being manufactured locally in Toledo, Ohio.
In addition to the impressive solar array, the house also uses both passive and active strategies like stack ventilation and a heat pump water heater to lower its energy and resource usage even further. The house has low-U value windows that are placed strategically amidst the prefab polycarbonate wall system in order to draw sunlight into the home, cutting down on the need for artificial lighting – something that will save a family living in the enCORE home more money even after they purchase it. The enCORE's roof is also sloped to collect rainwater, which can then be used to water plants or for plumbing.
Think the enCORE house deserves to win? Give it your vote here!
+ Ohio State University enCORE House
3 Comments
Diane Pham September 29, 2011 at 2:45 pm
love the simple form of the structure. great job!
Jasmin Malik Chua September 29, 2011 at 2:44 pm
lazyreader September 29, 2011 at 2:14 pm
3.7 to 3.1 that seems rather irrelevant. Yes the size of the average home has increased since then still, the rationale is the people that buy them. Which tend to be families with children to raise. And the idea that they'll abandon them when the children grow up is nonsense, the idea that the baby boomers now retiring or soon to are now empty nesters that will fail to sail they're suburban homes and move into condos is just ridiculous. Most of that data is conjectured from planning professors from the University of Utah that published these statements. The article claims the United States will have 22 million "surplus" single-family homes by 2025 because so many Americans will prefer to live in multifamily housing after they've retired or their kids grow up. A recent survey of baby boomers tossed this theory out the window. Articles written by Time and Atlantic monthly described suburbs are going to turn into the next generation slums. But the survey found that 65 percent of baby boomers plan to stay in their current homes. Of the remaining 35 percent, only 4 percent say they want to move to a downtown condominium and just 3 percent say they want to live in a suburban condo. By comparison, 14 percent say they hope to move to a resort community which is largely single family homes. The suburbs are not dying, but planners are doing their best to kill them. Suburbs aren't bad but their are some badly designed suburbs so they justify the argument that all suburbs are bad. Even though the size of the average home in America has grown by an additional 1000+ square feet since the 1940's but not all of it is necessarily outward growth. Another thing is that more suburban homes have been renovated; converting the otherwise grimy basements, attics and cellars to additional spaces such as rec rooms and downstairs bars, playrooms and Man-Caves or additional bedrooms that owners may rent out. Markets easily can adapt to build smaller homes with sufficient space to suit peoples needs. "Build" magazine sponsored along with industry partners to build their annual house of the future. Referred to as the "Home for the new Economy" it's only 1,740 sq ft in size (not even a basement I don't think if it had one that's an additional 800+ square feet). It's an impressive home aesthetically and in terms of performance and build quality and markets will adapt to construct homes such as that.
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Jill FehrenbacherAvocados are one of the wonderful fruits of summer. High in nutrition and flavor, nothing signals the start of summer like a zesty lime guacamole dip with tortilla chips. The next time you're making guacamole or slicing an avocado for a salad, try savingREAD MORE >
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Midwest Living Review
One of the newest attractions in Fort Wayne is Parkview Field, a Single-A baseball stadium that opened downtown in 2009 for the Fort Wayne Tin Caps. The park, which keeps its gates unlocked 24/7 and is open to the public, is airy, clean and spacious, with fountains on the public square-like area when you first walk in. Each outfield also has a grassy area where patrons can spread out picnic blankets for the price of a $5 ticket. The park has a ticketed seating area with metal tables and chairs and tableside service. Reserved seating tickets run $8 to $12.50, and the park holds 8,100 fans. Parking costs $4. If games aren't being played, the park is free to enter. Dining options go above and beyond standard hot dogs and Cracker Jack. A diverse roster of vendors accounts for an eclectic mix of cuisines including barbecue, brats, wraps and Mexican food. Many dishes are whipped up on-site using wholesome fresh ingredients. And with import beers, martinis and microbrews on the menu, Tin Caps games make a unique setting for a fun happy hour with friends. The park also provides a picturesque backdrop for concerts, festivals and other outdoor events throughout the summer.

subset: commoncrawl


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Eisner Awards 2013: 'Building Stories' & 'Fatale' Sweep Nominations, ComicsAlliance Gets A Nod
The nominees for the 2013 Eisner Awards were announced this afternoon, and it is a varied and impressive list. In terms of publishers, Fantagraphics leads the pack with a robust 24 nominations, followed by Image Comics with 17 (and one shared) and IDW with eight (also with one shared.) Close behind i


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March 2009/July 2012 COTM Fish Without a Doubt: Broiling, Grilling, & Smoking
**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore.
Please post your full-length reviews of recipes for broiling, grilling, and smoking here. Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.
A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Thanks for participating!
Broiled Flounder with Arugula Pesto (page 125)
MMRuth first reported on this recipe here http://chowhound.chow.com/topics/5848... , but I thought I'd continue the conversation in this thread.
First, let me say that this entire dinner, including the salad but not the fish, was made with ingredients already in fridge that needed to be used up. So although I did follow the instructions, I adjusted the quantities to accommodate what was on hand.
I used basa instead of flounder (in fact, my fishmonger calls basa "the poor man's flounder") and I liked it a lot. I thought the half teaspoon of breadcrumbs on each fillet would be too little to be noticeable and was surprised by the very pleasant hint of a crunch in every bite. This will be my new way of using up small amounts of leftover arugula, especially since I always seem to have pine nuts in the freezer.
I served this with his Fennel Salad (page 461), which I reported on here: http://chowhound.chow.com/topics/6001...
re: JoanN
Great minds, etc. I also made the Broiled Flounder with Arugula Pesto a couple of nights ago. I had some Petrale sole from COSTCO which claimed to be wild and unfrozen. A very large package of them was reasonably priced and I froze the rest.
I also really liked this recipe and I also subbed some ingredients with on-hand stuff.
I made the pesto with walnuts because I was out of pine nuts, a usual staple in my kitchen. My fillets were not 1/2" thick, more like 1/4-1/3, but that didn't matter much. I used half the amount of butter even though I also had 4 fillets. That seemed sufficient.
I also had no breadcrumbs and didn't notice until I was in the middle of prep and so left them off. I also used the Alice Water's pre-heated pan method - putting a cast iron skillet in the broiler for several minutes just prior to adding the fish.
Since my fillets were thinner, I broiled them for 4 minutes and then checked. They were done.
I served this with a simple cabbage slaw (CSA cabbages backing up in fridge) and some steamed and cooled small artichokes. They were dipped into a yogurt-based-tartaresque sauce.
A very good dinner.
re: LulusMom
Three years later, I've finally gotten around to the arugula pesto. LulusDad wanted me to clear up the myth of his hating arugula - it isn't that he hates it, so much as that he had a very bad experience with it once. Anyway, he eats and very much likes it now. My broiler doesn't work, so I roasted the flounder at about 500 for 7.5 minutes. I had to sub lime zest for the lemon but otherwise followed the recipe (well, that and the roasting instead of broiling). We all liked this. Not a rave, but a very pleasant dish.
re: JoanN
Broiled Fish Fillets w/Compound Butter -p.124, 410
Pulled our rarely used cast-iron griddle from the cabinet it lives in to preheat in the broiler, brushed the fish w/oil, topped with the Porcini Butter and voila! A terrific dish! I foresee a happier existence for that griddle.
And that butter! Wow! Can't wait to try it on the scallops. And just about everything else!!!
re: mirage
I've been using a skillet for these broiled fish dishes, but I love the technique--and so many of the recipes--so much that I'm actually thinking about buying a cast-iron griddle. Gotta figure out where it's going to live first.
re: mirage
Broiled Fish Fillets with Compound Butter p.124
I have made this recipe with both tilapia and salmon, both times with Sun-dried tomato compound butter on p.413. The butter really is a great flavor enhancer - good combination of sun-dried tomatoes, basil and garlic. The tilapia I made in a Le Creuset gratin dish (heated as instructed) and I put butter underneath and it worked really well. I followed the recipe instructions for the salmon, heating a cast iron griddle for 15 minutes under a hot grill then placing the oiled skin side down. I got the satisfying sizzle he talked about but I wasn't satisfied by the way the skin had seared to the griddle when I came to take the fish off. The salmon flesh just slid off the skin and I could not remove the skin. So that lovely crispy skin I was expecting was lost. I will try it again, maybe oiling the griddle as well as the skin.
re: JaneEYB
Broiled Fish Fillets w/ Compound Butter pg. 124
I also tried this with a salmon fillet and subbed a swish of the Cumin Butter Sauce (pg.405) for the compound butter. Like Jane above, my salmon skin definitely stuck to my cast iron skillet. Caveat, the phone rang after the fish had been prepped, and just before the skillet was ready, so there was a lengthy delay in dinner, and the timing on pre-heating the skillet was out of whack. Not sure if that caused the trouble, but next time I would oil the skin more liberally (or perhaps add some oil to the pan).
Broiled Mackerel (page 128)
Came home from the farmers market with a mackerel that had been in the ocean less than 12 hours ago, so I wanted a very simple preparation that would just let the fish shine. Well, this couldn't have been simpler, or a more perfect preparation for this fish. Heat the pan, oil and salt the fish, and broil for 3-1/2 minutes.
So simple, in fact, that I might not be here posting if I didn't want to brag a bit. The fisherman at the farmers market doesn't clean and filet the fish for you, so I did it myself following the very clear instructions in the book. Luckily, mackerel don't really have scales, because I don't have a fish scaler and the last time I tried to do that I was picking up dried scales, twinkling up at me from the floor, from all over the apartment for weeks. I've beheaded and gutted fish before, but never filleted one. Pretty proud of myself . . . and there was only one bone.
I served this, as recommended, on a bed of Tomato Concassé which was excellent and which I'll report on in Essential Sides.
re: JoanN
Applause. Applause. Brava, Joan. That looks wonderful! What luck to have found such fresh fish.
I've shied away from the broiling chapter because I just cannot figure out my broiler. It has some sort of delay start... I don't know what it is and I can't explain it very well either. Today I'm going to dig out the manual and exercise my brain.....
re: NYCkaren
The instructions are indeed clear, but I probably should have noted that I have my father's filleting knife (he was an avid fisherman). I think the thin, flexible blade was part of the reason for my success. The one I have is an older version of this one:
I love mackerel, too. And shad. Ought to be coming in soon. Haven't seen any yet. Those oily fish just have so much flavor.
re: JoanN
My fishmonger was selling fresh mackerel the other day so I got him to fillet two smallish ones (no way am I filleting fish a la Joan) and gave them the FWAD broiling treatment (we call it grilling though).
I used a cast iron non-stick Le Creuset pan but my fish stuck a bit on the bottom, and didn't go particularly crispy for some reason. Apart from that, it was perfectly cooked and delicious. Mr GG, who is a bit of a fish dodger if it's not battered and served with chips, was underwhelmed, but ate it anyway. I served it with peperonata from the Essential Sides section, which was also pretty tasty. Report in the relevant thread.
Citrus Broiled Shrimp
This was great! I don't have the book YET, so used the recipe at this link:
I halved the recipe, marinating one pound of shrimp in fresh-squeezed orange and grapefruit juice and zest with olive oil, fish sauce, garlic instead of shallots, and fresh mint and thyme for about 7 hours. At the 2-1/2 minutes the recipe suggests, they were cooked perfectly. I served them with a simple salad. E ate his plain while I dipped mine in melted butter. Messy, but delicious. We loved the flavors, and I'll definitely be making this again, both as an appetizer or a dinner that is ready in minutes. This recipe is a winner.
Between how good this simple dish was, and the effusive praise and delicious-sounding recipes everyone is reporting on, I broke my rule of buying no new cookbooks this year and went ahead and ordered the book. Troublemakers!
re: Rubee
Citrus Broiled Shrimp, p. 131
I made a recipe of this for our 4th of July table; it proved a perfect counterpoint to our (oven-)BBQ'd pork ribs. Although my shrimp were gorgeous jumbos, they were still a bit of a pain to prep as they cook in their shells so must be deveined by cutting through each shell and removing the vein. But the effort really paid off.
I followed the recipe to the letter, marinating the shrimp for four hours in the grated zest and juice of three oranges and a grapefruit, 1/2 c. OO, 2 tsp. fish sauce, minced shallots, chopped mint, and thyme. They required about 3 1/2 minutes of broiling--and then they were perfect, easy to peel and not overcooked. The leftovers were delicious too, cold and dipped in garlic mayo.
re: nomadchowwoman
These look & sound lovely ncw. A couple of questions if you have a moment. Did you use a cast iron griddle? (i dont have one) Also, what's the advantage of leaving the shells on? Do you think it enhances the flavou? I really dont like the fuss and messy eating of peel and eat shrimp but do trust the authors and their methods.
re: Breadcrumbs
Hi Breadcrumbs--Yes, I did use a cast iron grill pan; I'm sure a cast iron skillet or other very heavy bottomed pan would work too. BTW, I didn't heat my pan under the broiler b/c I would have had to leave the oven door ajar, and it was too hot to do that so I preheatedit in a 500F oven for 20 minutes. The advantage of this is that the bottom of the shrimp cooks on the hot pan and you don't have to turn them. In a regular roasting pan, I think you'd have to turn the shrimp and cook them a bit longer,
RE shells: yes, shrimp cooked in their shells are supposed to be more flavorful, but they also "protect" the shrimp; in this particular prep, the flesh doesn't get charred or crusty, is more silky, if that's the right word. With their shells slit down the back, the shrimp are very easy to peel. That said, DH won't peel shrimp, even when it's this easy so, unless I'm feeling very generous and peel him a few (I usually do), he would rather skip them. (He absolutely loved these when they appeared on his plate, absent their carapace.)
You could of course make these w/shelled shrimp, but it would be a different dish. I wouldn't marinate them as long in that case and then be very careful about the cooking time.
Hope that helps.
re: nomadchowwoman
ncw that's very helpful thank-you so much for taking the time and for such a thoughtful response.
When we renovated our kitchen my new oven was 1/4" narrower than my old one and my griddle doesn't fit. I tend to find that my cast iron pan creates some steaming since it has deep sides and I may very well replace my griddle. I saw a nice round one from Le Creuset but it was pretty expensive so I'm holding off for now.
As for shelling the shrimp...I'll keep you posted. If it's just for mr bc and I, I may leave them up just to see how this is intended to come out but I never like to serve shell-on shrimp to company and I was thinking of making this for some friends who LOVE shrimp. Thanks once again!
re: Breadcrumbs
Re: Shelling shrimp. Don't do it for myself if the recipe doesn't call for it, but nearly always do it (at least, down to the last joint) if I'm preparing it for company. Interestingly enough, I don't do it for Asian friends. I know that they know how to deal with the shell politely and unobtrusively.
For those of you for whom deveining is tedious, I recommend this gadget highly. There are many other types on the market, but I never found one that works as well as this. I used to give it to friends as a house gift just to make sure they had one in case I needed to peel shrimp when I visited. Could do without if I had to, but preferred not to.
re: JoanN
Funny you said this about your Asian friends Joan as I'd no sooner posted this than I thought that my one exception to shelling would be for salt and pepper shrimp. I love those shell-on as part of the flavour experience comes from the joy of licking the s&p coating off my fingers (in a not-at-all delicate fashion I might add!!).
re: Breadcrumbs
Agree w/you and JoanN that I wouldn't serve shell-on shrimp to guests. Of course I grew up w/shrimp, crab, and crawfish boils and am perfectly comfortable being up to my elbows in seafood detritus, but I know from stories my mother told about the first few years after she arrived here and her horror every time she went somewhere and people were peeling seafood at the table--and my husband's never making the adjustment--that peeling at the table is not for everyone. (DH feels the same way about lobster--he loves it, but not when he has to hack at it himself!)
re: Rubee
Citrus Broiled Shrimp – p. 131
What can I say, we're on a roll w these broiling recipes. I can't imagine anything simpler and that would produce such consistently wonderful results.
Thanks to Rubee and ncw, prep has been well-covered above. As I mentioned in an earlier post here, I was debating whether or not to shell the shrimp. My dilemma was solved when I found some lovely jumbo shrimp (9/12 count I believe) These giant shrimp aren't nearly as fussy as small ones so everyone was happy. I tossed my shrimp in a ziplock this morning along w all but ¼ cup of the marinade which I reserved for serving. A note on the marinade. Instead of the suggested herbs, I opted to use chopped fennel fronds and some toasted fennel seeds. We're big fans of fennel here and I especially love the fennel/orange flavour combination.
As the shrimp sizzled away under the broiler I dumped my reserved marinade (that hadn't touched the shrimp) into a pan along w a couple of tbsp of butter. I plated the shrimp over steamed Italian brown rice and drizzled the citrus butter sauce atop. We absolutely loved this dish. The shells were no trouble at all and everyone agreed they were "finger-licking good"
re: Breadcrumbs
That sounds like a lovely variation--and great idea to save some sauce for rice.
Broiled Bluefish Dijonnaise (page 126)
There was more gorgeous bluefish at the farmers market, and I was going to be making mayonnaise for the Classic Cole Slaw in "Bon Appetit, Y'All," (see post on that here http://chowhound.chow.com/topics/6078... ), so decided to use up the mayo on this recipe. Making half the recipe, I mixed two tablespoons of the homemade mayo with 1 tablespoon of Dijon mustard, spread it on the salted and peppered fillet and broiled it in the preheated cast iron pan for four minutes. My bluefish must have been quite thick because it needed an additional four or five minutes and it was still just barely cooked through. The strong flavors of the fish and the topping paired extremely well. Another recipe I wouldn't hesitate to make again.
re: JoanN
Broiled Bluefish Dijonnaise, Pg. 126
For our fictional "Thursdays with Rick" date we made this recipe. The Fish Lady at our local Farmers' Market yesterday had 2 lovely bluefish fillets, not quite as thick as Joan's but fresh as can be. I used Hellman's mayonnaise and Maille grainy Dijon. I love the technique of heating a cast iron skillet under the broiler before placing the seasoned fish on. It caused the skin to crisp perfectly. Our fillets took exactly the 4 minutes stated in the recipe. What a tasty finished dish this was, and one I'm sure will be made again and again.
Served with Chinese Cabbage With Vinegar, page 184; Stir-Fried Broccoli With Chilli and Sichuan Pepper, page 174 both from Fuchsia Dunlop's new cookbook "Every Grain of Rice", and steamed basmati rice.
re: JoanN
Broiled [sole] Dijonnaise p. 126
I love this! My fish selection is limited, (due to my lot in life haha) but I used one thin sole fillet to experiment . I don't have a cast iron griddle, so used a semi-well-seasoned frying pan. Though the recipe didn't tell me to, I barely wiped it with oil. Then let it preheat about 8 inches under the broiler for 15 minutes. The mustard I used (Inglehoffer) is a brand we like, but isn't Dijon. Best Foods (Hellman's) mayonnaise. Used black pepper (not white as specified) and a sprinkle of (Turkish) oregano. When I slipped schlepped plopped the fillet into the hot pan, it sizzled nicely and I immediately put it back under the broiler. After 4 minutes I checked and the (maybe 1/2 inch thick) piece of fish *looked* done, but not much browning had taken place. So I left it maybe 40 more seconds and took it out.
Absolutely delicious. I was afraid the mustard and oregano would overpower sole, but I could really taste both, really a good flavor. I think the pan or griddle should be closer to the heat, I think fillets must vary very much in thickness, I think the choice of mustards and peppers and herbs will be pretty personal, but this is SO easy and foolproof a way to cook fish. Mr. blue room will benefit tonight from my abbreviated experiment. I can't wait to do this up full 'scale' haha. Really, try the preheating method -- it works so well! The bottom of the fillet was browned exactly as you'd want it if you were flipping and fussing on the stovetop, but no flip, no fuss.
re: blue room
Variation on the above.: My friend gave me a recipe for broiled fish I am going to try this weekend. Using the fry pan method, place a piece of fish, skin side down, on the sizzling pan. Top the fish with a mixture of mayonnaise, saffron, garlic salt, and a touch of turmeric. Should be a nice variation to the Dijonnaise sauce listed above.
re: JoanN
Broiled Bluefish (Mackerel) Dijonnaise – p. 126
Holy Mackerel, did we love this dish!! Naw, I didn't just use mackerel so I could make this joke!! I'm addicted to this method of broiling fish and I picked up two filets on the way home tonight so I could make this dish. Quick and easy prep made for the perfect weeknight meal. I used Hellman's mayo and a locally produced grainy faux Dijon to which I added a minced clove of garlic. Lovely. Our 1 ¼" thick fish cooked perfectly in just under 5 mins. I served this over steamed Italian brown rice (yes, again but Zoji cooks it to perfection while I'm at work so I can't resist). Thanks to those of you who went before me, your reviews enticed me to make this dish!
Grilled shrimp w/ chili-cumin marinade, p. 173
That's what it is: shrimp marinated in chili powder, cumin (seeds toasted and ground -- I used a morter and pestle since my cheapo spice grinder gave out), minced onion (I used fresh "spring onions" from my CSA), garlic, lime juice & vegetable oil (I used canola).
Moonen likes head-on shrimp but I consider myself fortunate to purchase a bag of Emeril's frozen wild-caught American shrimp. Sustainable, and they come already shelled and somewhat de-veined.
Moonen would have you skewer the shrimp and then marinade. No way did I want to soak bamboo sticks in oil and then grill on charcoal. I like to -- and did -- soak bamboo skewers in water for 1/2 hr before skewering. It seems to reduce the burning.
Very tasty, and I've made it twice already. The shrimp cooks in a snap. A nice variation from my usual rosemary, garlic & olive oil grilled shrimp.
Served w/ a corn, pepper, onion, garlic saute. Mmm sweet corn.
re: NYchowcook
Made this for dinner tonight with tuna, one of the alternative recommendations. Used bamboo skewers soaked in water and grilled stovetop in a cast iron grill pan.
God, I love this book! The tuna was in the freezer, I wanted something simple for dinner, found this, and couldn't have been happier. Served it with plain brown rice and leftover broccoli rape (Lucques recipe, modified for somewhat less fat). This book just keeps on delivering. I'm rarely disappointed.
re: NYchowcook
Grilled Shrimp with Chili-Cumin Marinade p. 173
This was a miss for us. It wasn't terrible, but we felt that the marinade overpowered the flavor of the shrimp.


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27th National President Charlie Marr Enters Chapter Eternal
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Charles J. Marr, Edinboro Hon., 69, died May 15, 2015 in Florida, where he and his wife, Debbie, had been spending winters in recent years. Charlie was our 27th national president (1992-94) and a significant leader in Sigma Tau Gamma at both the local and national levels for 36 years. Read More


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Practice Philosophy
Dr. Burgess and her staff are committed to enhancing the appearance of her patients through safe and effective cosmetic and reconstructive surgery. We welcome you into a fun and comfortable office for a consultation. During this consultation, Dr. Burgess will discuss honest, informative, and realistic expectations. Please call if you have any questions. We look forward to meeting you!
Breast Surgery
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We offer cosmetic and reconstructive surgical consultations of the face (brow lift, blepharoplasty, face lift, and otoplasty), Breast (reconstruction, augmentation, reduction, and lift), and Body (abdominoplasty, suction lipectomy, and upper/lower body extremity contouring).
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Monday through Thursday 8:00am - 5:00pm Friday 8:00am - 4:00pm. In the event you have a medical emergency or any question that requires immediate attention you may contact her at 503-699-6464 or after hours 503-238-8369. Dr. Burgess answers her email as frequently as possible and looks forward to your inquiries. However, there is no guarantee that Dr. Burgess can answer your email in any specified period of time. Do not email Dr. Burgess if you have any medical emergency or any question that requires an immediate reply.
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I am very proud to be a part of a firm that actively supports volunteering in the community, protecting the environment and promoting the leadership and advancement of women.
I am a manager in our global Client Onboarding team in the Operations division of Goldman Sachs. I manage the Institutional Client Implementation Group (ICIG) for the Americas. The ICIG team helps our institutional clients and sales teams more easily and quickly open accounts and get clients ready to trade.
The most interesting aspect of my job is working with individuals across many different areas of the firm and in all regions. I am part of a global team with counterparts in London, Hong Kong and Tokyo. I interact with my team members daily during conference calls and via phone and e-mail. Working with a global team has taught me the importance of understanding the diverse needs of our clients in all regions. Operations often acts as a hub to different divisions and departments firm-wide by partnering with colleagues to deliver a seamless client experience. When working with sales and clients to open accounts, I often collaborate with individuals from many departments, including Sales, Credit, Legal, Compliance and the Middle Office, to answer the client's question or to resolve an issue.
I recently joined the Client Onboarding team to help build out and manage ICIG. I am also a part of a project team focused on strategic initiatives to help the entire organization better manage client requests. I enjoy helping to implement tools and processes that will fundamentally improve the way we perform the account opening function and provide service to our clients.
There are plenty of opportunities to grow here at Goldman Sachs and in Operations, in the form of travel opportunities, training, temporary relocation to other regions, internal mobility and people management. I have been with Goldman Sachs for almost three years and have consistently received opportunities to challenge myself, build my knowledge and grow as an Operations professional.
I am very proud to be a part of a firm with a fantastic reputation – both as an exceptional financial institution but also as a firm that actively supports volunteering in the community, protecting the environment and promoting the leadership and advancement of women. One of the most rewarding parts of my job is my role in supporting these values. I participate in Community TeamWorks (CTW), I am part of the Operations Women Network, and I volunteer for various mentoring programs.
I started my career in the strategy and operations division of a consulting firm working with financial institutions. I was referred to Goldman Sachs as an experienced hire by a friend and former co-worker who had recently joined the firm and thought I would also be a good fit. While I was not looking for a new job at the time, once I met the people I would be working with and learned about the opportunities at Goldman Sachs, it became an offer that I quickly accepted.
When I first joined Goldman Sachs, I was impressed by the length of time my new colleagues had been with the firm. As people introduced themselves, it was not uncommon for them to say that they had spent their entire career at Goldman Sachs. I know several people who celebrated their 25th anniversary with the firm this year, and I look forward to having the opportunity to say the same thing.
Upon graduation from college, I did not consider a career at Goldman Sachs or any other investment bank. I did not want to be a trader or investment banker, and I thought those were the only opportunities available for a competitive, fulfilling career. Fortunately, through my relationships with individuals who joined Goldman Sachs, I learned that there were many great opportunities for people with diverse skills, interests and career goals.
One thing I don't think people realize is that a career at Goldman Sachs, particularly in Operations but in other areas of the firm as well, is a great option for people from all backgrounds. While we are a financial institution, this is not a place for finance majors only. I work with many Engineering, Psychology, Mathematics and English majors, to name a few. This diversity in backgrounds and experience helps us to approach issues, ideas and opportunities from all perspectives and to make the best decisions for our clients and the firm. Goldman Sachs hires smart motivated people who are willing to dig in, learn and contribute to creating value for our clients and making this a great place to work.


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"H Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988–1994."
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The Switzerland Islamic Finance Handbook
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"Amreeka" chronicles the adventures of Muna, a single mother who leaves the West Bank with Fadi, her teenage son, with dreams of an exciting future in the promised land of small town Illinois. Told with heartfelt humor, "Amreeka" is a universal journey into the lives of a family of immigrants and first-generation teenagers caught between their heritage and the new world in which they now live and the bittersweet search for a place to call home.
Cast: Hiam Abbass, Alia Shawkat, Jenna Kawar, Melkar Muallem, Nisreen Faour
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Through your studies you will gain an understanding of the present that is informed by history. Your courses will help you develop sophisticated writing and speaking skills; expect to write extensively. You will learn to conduct research and hone an ability to think critically about complex issues and events of the past. You may get a chance to conduct college-funded research with a professor over the summer.
History major Anderson Tuggle '14 is packing in as much as he can of the Hamilton College experience. He took accounting because he wanted to, wrote for The Spectator student newspaper, interned with the federal Department of Justice and won a College grant to research history he learned about from photos on his host family's wall during study abroad in India.More >>
Tuggle stayed in Jaipur, and when he asked his host father about the photos, he learned the family had helped administer Jaipur when it was a small monarchy or "princely state." Conversations with his host inspired Tuggle's grant-funded research project about the princely states' peaceful incorporation into a newly independent India.
As part of Tuggle's summer research, he traveled to the University of Chicago to scour its vast collection of original source material about India. He says that was a great experience because undergraduates learning to be historians typically use secondary sources, and when they work with primary sources, they must determine which material to use. It's more responsibility as writer and framer of an issue, he says.
"And you feel more professional, more like a serious academic, when you're doing that," says Tuggle, who built his senior honors thesis around the princely states research.
Jacob Sheetz-Willard '12 is studying the subject he learned to love at Hamilton College – history – in a master's program in American history at Utah State University. He entered the program as the presidential fellow for the College of Humanities and Social Sciences.More >>
The summer after Sheetz-Willard graduated from Hamilon, he worked with high school students at an institution in the mountains in Leadville, Colo. He and the rest of the staff taught what he describes as the values of place-based education, intentional communities, human relationships and leadership.
"I'm seeking a career founded on those principles, one in which I can teach history and literature, learn from my colleagues, and inspire young people to value and preserve both their communities and their natural surroundings," he says.
At Hamilton he minored in environmental studies and snowshoed in the nearby mountains with his Adirondack history class.
He also won Hamilton's prestigious James Soper Merrill Prize, which goes to the graduating class member "who, in character and influence, has best typified the highest ideals of the College."
Hamilton graduates who concentrated in history are pursuing careers in a variety of fields, including:


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Some people reach for the stars; others pierce them.
Stephanie Nordyke, 22, a former student at Creston until 2008, left Iowa for California in 2012. She is now a body piercer at Prix, a body piercing and tattoo shop in West Hollywood. There, she pierced celebrities such as actress Jessica Alba and Sharon Osbourne, the wife of singer Ozzy Osbourne.
Nordyke moved to Los Angeles, Calif., in March 2012 with her boyfriend. She began working at Prix, located on the Sunset Strip, and has pierced many celebrities.
"A couple months of living out here, I pierced Joe Perry from Aerosmith and his wife. That was a house call," Nordyke said. "I guess, at the time, they were working on a new album, and they had had a lot of issues with paparazzi and stuff. So, instead of coming out to the shop, they called for one of us to come there."
Nordyke described meeting and piercing celebrities as surreal.
"It's more of a surreal thing at first," said Nordyke. "Now it's kind of common, so it's not as big of a deal."
Nordyke has been interested in piercing since she was young, when for Creston Middle School Career Day she brought a local piercer to speak.
"(Amy Jo Trenkle Lohoff) was my only influence when I was growing up," said Nordyke. "She was the one who came in and talked to the class when I was in fifth grade or sixth grade, and she always had her shop open for me when I had questions."
Lohoff said she still keeps in touch with Nordyke.
"She's gorgeous. One of the few girls I know whose inner beauty matches the shell," Lohoff said. "I still keep in contact with her. She actually modeled in one of my House Hotties calendars before moving. I tell her all the time I have to live vicariously through her."
After graduating high school, Nordyke attended Graceland University for a short time. She then moved to Des Moines and worked at Sacred Skin, a body piercing and tattoo shop, for three months. Sacred Skin is now known as 5 Point Studio.
The owner of Sacred Skin expanded and built another shop in Indiana. Nordyke worked there for three months before moving back to Des Moines and working until she decided to move to Los Angeles.
"That was my big turning point because (the owner's) name was Earl Ramey. He picked me up as a beginner body piercer when I was 18," Nordyke said. "But, because of him and being in his shops, I was able to transform the way I pierced."
Nordyke also worked with piercing artist Leo Ziebol, who currently works for 5 Point Studio.
"Because of him (Ziebol) refining the way I pierced, I was able to have such a top-notch job when I came out to L.A.," said Nordyke.
Nordyke went through a short apprenticeship while in Des Moines. Her apprenticeship included an in-depth job shadow and internship, and she learned ways to refine her piercing technique. She also took courses in anatomy, CPR, first aid and blood-borne pathogens.
She has considered expanding her knowledge to tattooing as well.
"Hopefully, someday, I would really like to tattoo, but until that opportunity for an apprenticeship opens up, I'm perfectly fine with piercing," Nordyke said.


text:
Rating my DeeZee safe
Reviewed By james c (Mill Creek, WA) —8/24/2011 10:36 AM
You Guys are the best you took good care of me when my safe didn't work. every thing that you told me you did, and shipped me a new one and boy are you guys fast in shipping you guys are so good i bought a Bed rug from you keep up the good work, and of my truck need's will come from you guys, and again thank's for every thing that you did for me i will tell all of my friends about you. Thanks James


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"The QB is the lone position where you can say if he plays better, the team wins"... that's just not true.
"The QB is the lone position where you can say if he plays better, the team wins"... that's just not true.
The 2nd part youre taking **** completely out of context. Dont start that ****.
I swear Im staying out of these Tannehill threads that arent get real threads. Im not going through this **** again. I can see now Gonzo will be about the only poster Im going to be able to converse about Tannehill with.
Bill Belichick on "putting the tape on"
Tannehill has played like **** the last couple of weeks. We both agree to this. What we don't agree with is why he has played like ****.
The only beef i have with tanne is him not elevating his game when it matters, if he can fix that he can become good. But if he cant get it done on the big stage, its time to get a new QB
And if the oline plays better RT probably plays better as well, but, that being said, RT has to get better. I think both who "fairly" critizise RT and those who "fairly" critizise the rest of the team have valid points. And it does work both ways ( better qb play = better team play and vice-versa), so again both are valid opinions. I think most can agree on one thing...the ENTIRE team, from Philbin down to the water boy must coach/play better these next three games, than they have the last three games, or we may see a whole new kind of ugly!
Fins rule!!
It's a damn shame that both of our starting WRs have 2 ****ing TDs between them.
Oh one thing I noticed is Rishard Matthews actually looked pretty good against the bills. Got ope twice and if not interfered may have scored on that fly route.
Deshaun Watson is the TRUTH!
Then please explain why Brandon Weeden who has about the same talent as Tannehill around him and a new offense he is still learning is out playing Tannehill. I think Tannehill is a loser and so far his track record bears it out.


text:
Browse and search white papers and mission & technology studies received by the Planetary Science Decadal Survey. Click here for basic user instructions.
Title: Venus Atmosphere: Major Questions and Required Observations
Primary Author: Sanjay S. Limaye
Secondary Author(s): Mark Allen, Sushil Atreya, Kevin H. Baines, Jean-Loup Bertaux, Gordon Bjoraker, Jacques Blamont, Mark Bullock, Eric Chassefiere, Gordon Chin, Curt Covey, David Grinspoon, Samuel Gulkis, Viktor Kerzhanovich, Stephen Lewis, Kevin McGouldrick, W. J. Markiewicz, Rosalyn A. Pertzborn, Christopher Rozoff, Giuseppe Piccioni, Gerald Schubert, Lawrence A. Sromovsky, Colin F. Wilson, Yuk Yung
Institution: University of Wiscosin - Madison
Date: September 14, 2009
Summary: This paper describes the major questions about the atmosphere of Venus and the observations required to understand it. "How Does Venus atmosphere work?" A dedicated and renewed exploration effort is required to address this fundamental question. Key questions requiring new observations include: H
Panel Selection: Inner Planets: Mercury, Venus, and the Moon.
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Hey guys
I'm thinking of purchasing a millermatic 210 mig with aluminum spool gun for aluminum dock fabrication. Material thickness is anywhere between 1/16 and 3/8". Does anyone have this machine and do you recomend it?
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Thread: Millermatic 210
05-04-2007, 09:18 AM #1Junior Member
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Millermatic 210
I have the Millermatic pulser, which is basically a 210 with pulse for aluminum. I think Its now been replaced with the 350P.
The 210 packages w/spool gun are pretty reasonable around $2100.00. The one I have works well. We have a 251 w/spool gun but also an older "200" in the shop that has a spool gun and it works very well.
good luckScott
HMW [Heavy Metal welding]


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Not to Happy with Customer Service
By Don
from East Haven, CT
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Comments about Water Activated No-rinse Bathing Cloths:
I originally placed an order for the water-activated wash clothes. The website offers 8X8 cloths with 12 in each package. I asked to be placed on auto delivery. The next two shipments arrived on auto-delivery. The packages I received contained 10 10X8 in each package. I phoned customer service and someone was supposed to get back with me. Instead I received an email stating I was requesting a return, no explanation as to what was going on with my auto-delivery order or what had happened. I just sent them an email, hopefully they will satisfactorily reply.
Bottom Line No, I would not recommend this to a friend
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text: Hello all, The company I am building has a component that allows users to submit artwork for multiple uses online. I am hoping that I can create an instance of GIMP on the server and allow people to access it and the templates with web access so that they mayaccess edit all of their designs no matter what computer they are on. Also, I am hoping that people will be able to collaborate on designs through our site as well as submit final graphics to the website. Has anyone seen this anywhere?? Or know anyone that is currently doing something similar? Thanks for the help! Justin


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CES 2012 – The Consumer Electronics Show is underway at the Las Vegas Convention center in Las Vegas, Nevada. BEHRINGER is launching 50 new products in our Eurosound consumer electronics line.
The powerful 10,000 watt iNuke Boom is on full display along with cool new products like the Mini Blue rechargeable bluetooth speaker, the Splash 100 floating bluetooth speaker, and the Eclipse Soundbar.
Check out these BEHRINGER at CES 2012 articles:
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Gizmodo: BEHRINGER Crams Pro-Audio Sound Into Waterproof Pool Speaker
The Verge: BEHRINGER Soundscape Air iPod dock, Splash 100 and Tuff Tunes hand-on
International Business Times: Top 5 Geek Toys of CES 2012


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Gather nut-loving birds around your feeders with this nut and seed blend. Birdola Selects Country Nut Mix contains peanuts, peanut hearts, and mixed feed nuts to attract nut-loving species like cardinals, woodpeckers, blue jays, nuthatches, towhees and similar species. This blend features a base of black oil sunflower, white proso millet, cracked corn, and Nutri-Boost, a supplement containing vitamins and minerals. Use this wild birdseed blend in hopper, platform, and tube-style feeders. 5 lbs (approximately 1-1/4 lbs per quart).
Please click on "More Information" for ingredients and guaranteed analysis.


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An engineering executive and former engineering educator, James C. Conwell, PhD, PE, comes to Rose-Hulman with wide-ranging experience in the global business environment. As vice president of the Fortune 500 company Jacobs Engineering Group (NYSE: JAC), one of the world's largest and most diverse providers of engineering and technical services to primary markets, Conwell has headed projects in a number of countries and across a variety of industries: automotive, defense, mining, oil/gas, aerospace, and pharmaceuticals.
Conwell received bachelor and master of science degrees in mechanical engineering from the University of Tennessee, and a doctorate in mechanical engineering at Vanderbilt University.
"I believe Rose-Hulman is uniquely positioned to help shape the next generation of scientific and engineering problem solvers with the institute's environment of individualized student attention and support,." says Conwell. Read more about President Conwell.


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Clean architectural lines combine with oval glass shades to create this two light bath wall light which is part of the stunning Galante Collection by Minka Lavery. This contemporary lighting collection features warm lathan bronze tones and etched white glass. The modern shapes give it an edgy, yet warm feel.
Part of the Minka Group of lighting companies, Minka Lavery is known for outstanding design, quality and workmanship. Here you will find the latest in modern European inspired lighting designs that will redefine your home's décor. From table lamps and ceiling lights to wall sconces and swing arms, the artisans of Minka Lavery bring a passion for design and quality to every fixture they create.
Shipping and Delivery Information - For item EUT7653 if ordered by 1 pm Pacific Time


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The media paid serious attention to pesticides last year. Three of PAN's leading issues — atrazine in the Midwest, methyl iodide in California, and endosulfan everywhere — were among the "Top 10 Environmental Health Stories for 2010." Editors of Environmental Health News selected the top stories from 68,000 newspaper and magazine articles, radio and TV broadcasts and online media coverage.
Today, California approved a cancer-causing pesticide that scientists call "difficult, if not impossible to control," and "one of the most toxic chemicals on earth."
Why? Here's my bet: the intense lobbying effort waged by Arysta LifeScience, largest private pesticide company in the world, who hired a Kentucky-based PR firm to create a "CA grassroots campaign" in favor of the pesticide, and who engaged the likes of a former assistant to Karl Rove in their efforts. Bluntly put: chemical company interests trumped the science and the concerns of Californians. Now we've all got an incredibly potent, new carcinogen to deal with while Arysta heads home to its headquarters and makes money off its sales.
Pesticide Action Network North America
Main Office: 1611 Telegraph Ave, Suite 1200, Oakland, CA 94612
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Statements posted here are those of our readers and do not represent the BaseballThinkFactory. Names are provided by the poster and are not verified. We ask that posters follow our submission policy. Please report any inappropriate comments.1. Joe Kehoskie posted on August 21, 2012 at 04:47 PM #
(And Wally "Bachman"? Come on.)
That would leave Las Vegas as the only available triple A option for the Mets.
What's Buffalo's stadium like? I've driven by it a bunch when I visit NY state but I don't know how it plays.
This would suck. The Mets have been in the International League forever.
How does this even work? Does the roster just completely turn over, so fans of the \buffalo \bisons are cheering for a completely different team next year?
Weren't the Mets affiliated with the PCL New Orleans Zephyrs just a few years ago?
How does this even work? Does the roster just completely turn over, so fans of the \buffalo \bisons are cheering for a completely different team next year?
The Mets made their announcement during their game Thursday night in New York against the Florida Marlins. The announcement ended a relationship that stretched over five decades, beginning with the Tidewater Tides playing at Lawrence Stadium in Portsmouth in 1969. The Mets helped the Tides and the city of Norfolk build Met Park, which opened in 1970. Then, late in 1992, an investment group led by Young bought the team and in 1993 moved it to Harbor Park.
The Tides decided at the conclusion of this season to sever ties with the Mets and shop a limited open market, which happens every two years. It just had never happened with the Tides.
But 2006 was a season in which lines of communication were strained between the Tides and Mets. During the course of the Tides' 57-84 season, Mets general manager Omar Minaya and assistant general manager Tony Bernazard failed to make a single trip to Norfolk to check on the club's Triple-A team and its surroundings.
"They took us for granted," Rosenfield said.
The 24 hours leading up to the Mets' announcement proved eventful. Late Wednesday night, Mets management asked All-Star third baseman David Wright to call Young and lobby for the Tides to give the Mets another chance.
Young, who was out West conducting business unrelated to baseball, was shocked when his phone showed a 718 (New York) area code and a phone number he did not recognize. And he was amazed when it was Wright on the other end.
"I've got to hand it to the Mets, they're trying everything," Young said when relaying the story.
Wright's effort, however, was evidently too little and too late on the Mets' part.
Lehigh Valley, Toledo, and Columbus are basically geographically bound to their parents.
Late Wednesday night, Mets management asked All-Star third baseman David Wright to call Young and lobby for the Tides to give the Mets another chance.
I agree with everything else, but I'm not sure Columbus is bound to Cleveland. They have little history. Especially with the Indians being terrible, they'd probably bolt for the right deal.
So, basically, the only teams in the IL that AREN'T basically locked down are the Thruway Cup teams, Charlotte, Durham and Indianapolis.
The minor league system for the White Sox aligns quite well geographically with Charlotte, so that's another one that might not change in the near future.
Also, I think I heard somewhere that Charlotte is going to get a new stadium that's... actually in NC. This has nothing to do with the current discussion, but is sort of a comment about the comment that Boileryard made.
It's also going to be interesting to see how the Binghamton situation plays out for the Mets. There have been rumors that won't go away that the franchise will move to Ottawa and realign with the Blue Jays.
Aren't the minor league teams essentially dependent on the major league clubs for life support? It's like they're the ugly girl at the wedding hoping to catch the bouquet, yes? They really don't have much say-so as to which team they are affiliated with I assume. This whole thing makes my head hurt.
I don't know if it's even possible for the owners of a minor-league team to try to get their franchise-assignment switched from a lower league to a higher league.
Aren't the minor league teams essentially dependent on the major league clubs for life support? It's like they're the ugly girl at the wedding hoping to catch the bouquet, yes? They really don't have much say-so as to which team they are affiliated with I assume. This whole thing makes my head hurt.
33. TerpNats Posted: August 22, 2012 at 08:26 AM (#4214521)
I have not heard any dissatisfaction from Syracuse about being affiliated with Washington. Given the Mets' financial volatility, they could well be the odd team out and forced to set up shop in Vegas
The only reason the two seem to be bound is that the several other cities nearby are all part of "bound pairs" as well. (Louisville-Cincinnati, Toledo-Detroit). But you could just as easily have Cincinnati-Columbus and Cleveland-Buffalo and White Sox-Louisville. Or Pittsburgh-Columbus and Cincinnati-Indianapolis and St. Louis-Louisville.The general feeling in Columbus when the Indians affiliated with the Clippers is that it was something the Clips had been trying to do since the Yankee affiliation ended. The Clippers were affiliated with the Yankees for as long as they were because George Steinbrenner had close ties to Columbus - he went to grad school at Ohio State, met his wife in Columbus, coached high school basketball there.
#29: I believe the Bulls Carolina League franchise was moved (to Myrtle Beach?) and a new AAA franchise came into existence with the same owners and name as the old franchise.
Las Vegas, incidentally, is considered one of the least desirable spots for a AAA affiliate. Certain cities act as revolving doors for the team that loses at musical chairs - High Desert in the California League being an example (seven affiliations in 22 seasons).
Reno replaced Portland, didn't they? This misalignment has been going on for a while.
Let's see ... the two new teams added for expansion in 1998 were Memphis and Durham. That should have made the misalignment LESS bad.
Blue Jays aligning with Bisons?
Wow this relationship soured so fast, given Buffalo actually competed hard with Syracuse for the Mets affiliation when it was up.
The Beavers left Portland because their stadium was being renovated into a soccer configuration for the MLS team and a plan for a baseball-specific stadium fell through, correct?Correct. Nowhere to play in Portland.
Richmond would be a much nicer AAA location than Las Vegas.
I don't think Richmond will go back to AAA unless they build a new stadium, the lack of which is one reason the Braves left.
(As for moving back to AAA, Richmond's AA ownership also owns another club in the International League, IIRC. Is there any rule against the same ownership group owning two teams in the same minor league?)
Wow this relationship soured so fast, given Buffalo actually competed hard with Syracuse for the Mets affiliation when it was up.Keep in mind that the Madoff-Mets finances problems came to light late in 2008, after minor-league affiliations had been made. Syracuse lost the battle (for the Mets), but won the war (the Nationals have a better farm system and future). Anyway, central New York is traditionally more Yankees than Mets country; the Chiefs likely would still be a Yankee affiliate had it not been for Steinbrenner's infatuation with Ohio.
There were rumblings early last season that Buffalo might link up with Toronto for 2013 (I couldn't find the articles, unfortunately), so the relationship the Mets seems to have gone bad almost immediately.
Richmond can't become an IL market simply by moving Las Vegas, unless you want two odd-numbered AAA leagues (and this isn't 2013 MLB, folks).
MLB teams switch affiliations, but if no minor league team moves to Richmond, the Nats can't have an affiliate there.
Tucson is moving to El Paso, which would make them less desirable for the Padres, their current franchise, and more desirable for, say, a Texas-based team.
53: AAA leagues don't need to do the same stuff that indy ones do.
I wasn't speaking to the question of need, but of practicality. If the IL and PCL each had 15 teams, scheduling two interleague series weekly would not be difficult to manage.
When the PCL only went as far east as the Rockies, the other owners hated the expense of the trip to Honolulu.
61: What OsunaSakata said. You see that in indy ball out of necessity - interleague series increase costs, hence are impractical.
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Late stage results from the probe development effort to identify common IMP-1 and VIM-2 inhibitors: Epi-absorbance-based biochemical dose response assay for inhibitors of VIM-2 metallo-beta-lactamase
Name: Late stage results from the probe development effort to identify common IMP-1 and VIM-2 inhibitors: Epi-absorbance-based biochemical dose response assay for inhibitors of VIM-2 metallo-beta-lactamase. ..more
Related BioAssays
Related BioAssays
BioActive Compounds: 6
Related Experiments
Source (MLPCN Center Name): The Scripps Research Institute Molecular Screening Center (SRIMSC)
Center Affiliation: The Scripps Research Institute (TSRI)
Assay Provider: Peter Hodder, TSRI
Network: Molecular Libraries Probe Production Centers Network (MLPCN)
Grant Proposal Number: 1 R21 NS059451-01 Fast Track
Grant Proposal PI: Peter Hodder, TSRI
External Assay ID: VIM-2NITRO_INH_EPIABS_1536_3XIC50 COMMON Round 0 SAR
Name: Late stage results from the probe development effort to identify common IMP-1 and VIM-2 inhibitors: Epi-absorbance-based biochemical dose response assay for inhibitors of VIM-2 metallo-beta-lactamase.
The emergence of gram-negative bacteria that exhibit multi-drug resistance, combined with the paucity of new antibiotics, poses a public health challenge (1). The production of bacterial beta-lactamase enzymes, in particular, is a common mechanism of drug resistance (2-4). The beta-lactamases evolved from bacteria with resistance to naturally-occurring beta-lactams or penams (5), agents which inhibit the transpeptidase involved in cell wall biosynthesis (6). Human medicine adapted these agents into synthetic antibiotics such as penicillins, cephalosporins, carbapenems, and monobactams that contain a 2-azetidone ring (5, 7). The metallo-beta-lactamases (MBL) are zinc-dependent class B beta-lactamases that hydrolyze the beta-lactam ring, rendering the antibiotic ineffective (6, 8). Increasingly, nosocomial beta-lactam antibiotic resistance arises in P. aeruginosa, Enterobacteriaceae, and other pathogenic bacteria via gene transfer of B1 MBLs (4, 9), including IMP (active on IMiPenem) (10) and VIM (Verona IMipenemase) (11, 12). For two of these enzymes, VIM-2 and IMP-1, no inhibitors exist for clinical use (6, 9). Thus, the identification of MBL inhibitors would provide useful tools for reducing nosocomial infections and elucidating their mechanism of action (13).
1. Siegel, R.E., Emerging gram-negative antibiotic resistance: daunting challenges, declining sensitivities, and dire consequences. Respir Care, 2008. 53(4): p. 471-9.
2. Gupta, V., An update on newer beta-lactamases. Indian J Med Res, 2007. 126(5): p. 417-27.
3. Bradford, P.A., Extended-spectrum beta-lactamases in the 21st century: characterization, epidemiology, and detection of this important resistance threat. Clin Microbiol Rev, 2001. 14(4): p. 933-51, table of contents.
4. Sacha, P., Wieczorek, P., Hauschild, T., Zorawski, M., Olszanska, D., and Tryniszewska, E., Metallo-beta-lactamases of Pseudomonas aeruginosa--a novel mechanism resistance to beta-lactam antibiotics. Folia Histochem Cytobiol, 2008. 46(2): p. 137-42.
5. Koch, A.L., Bacterial wall as target for attack: past, present, and future research. Clin Microbiol Rev, 2003. 16(4): p. 673-87.
6. Jin, W., Arakawa, Y., Yasuzawa, H., Taki, T., Hashiguchi, R., Mitsutani, K., Shoga, A., Yamaguchi, Y., Kurosaki, H., Shibata, N., Ohta, M., and Goto, M., Comparative study of the inhibition of metallo-beta-lactamases (IMP-1 and VIM-2) by thiol compounds that contain a hydrophobic group. Biol Pharm Bull, 2004. 27(6): p. 851-6.
7. Abeylath, S.C. and Turos, E., Drug delivery approaches to overcome bacterial resistance to beta-lactam antibiotics. Expert Opin Drug Deliv, 2008. 5(9): p. 931-49.
8. Wang, Z., Fast, W., Valentine, A.M., and Benkovic, S.J., Metallo-beta-lactamase: structure and mechanism. Curr Opin Chem Biol, 1999. 3(5): p. 614-22.
9. Walsh, T.R., Toleman, M.A., Poirel, L., and Nordmann, P., Metallo-beta-lactamases: the quiet before the storm? Clin Microbiol Rev, 2005. 18(2): p. 306-25.
10. Hirakata, Y., Izumikawa, K., Yamaguchi, T., Takemura, H., Tanaka, H., Yoshida, R., Matsuda, J., Nakano, M., Tomono, K., Maesaki, S., Kaku, M., Yamada, Y., Kamihira, S., and Kohno, S., Rapid detection and evaluation of clinical characteristics of emerging multiple-drug-resistant gram-negative rods carrying the metallo-beta-lactamase gene blaIMP. Antimicrob Agents Chemother, 1998. 42(8): p. 2006-11.
11. Lauretti, L., Riccio, M.L., Mazzariol, A., Cornaglia, G., Amicosante, G., Fontana, R., and Rossolini, G.M., Cloning and characterization of blaVIM, a new integron-borne metallo-beta-lactamase gene from a Pseudomonas aeruginosa clinical isolate. Antimicrob Agents Chemother, 1999. 43(7): p. 1584-90.
12. Wang, C.X. and Mi, Z.H., Imipenem-resistant Pseudomonas aeruginosa producing IMP-1 metallo-beta-lactamases and lacking the outer-membrane protein OprD. J Med Microbiol, 2006. 55(Pt 3): p. 353-4.
13. Zuck P, O'Donnell GT, Cassaday J, Chase P, Hodder P, Strulovici B, Ferrer M. Miniaturization of absorbance assays using the fluorescent properties of white microplates. Anal Biochem. 2005 Jul 15;342 (2):254-9.
late stage, SAR, powders, IMP-1, VIM-2, beta-lactamase, antibiotic resistance, bacteria, dose response, counterscreen, HTS, high throughput screen, 1536, common, inhibitor, epi-absorbance, fluorescence, Scripps, Scripps Florida, The Scripps Research Institute Molecular Screening Center, SRIMSC, Molecular Libraries Probe Production Center Network, MLPCN.
Assay Overview:
The purpose of this assay is to determine dose response curves of powder samples for common IMP-1/VIM-2 inhibitor compounds identified as active in a previous set of experiments entitled, "Primary biochemical high throughput screening assay to identify inhibitors of IMP-1 metallo-beta-lactamase" (AID 1556), and "Primary biochemical high throughput screening assay to identify inhibitors of VIM-2 metallo-beta-lactamase" (AID 1527), and that confirmed activity in a set of experiments entitled, "Epi-absorbance-based confirmation assay for common VIM-2 and IMP-1 inhibitors: biochemical high throughput screening assay to identify inhibitors of VIM-2 metallo-beta-lactamase" (AID 2187), and "Epi-absorbance-based confirmation assay for common IMP-1 and VIM-2 inhibitors: biochemical high throughput screening assay to identify inhibitors of IMP-1 metallo-beta-lactamase" (AID 2189). Compounds selected for testing also were inactive in a set of previous experiments entitled, "Epi-absorbance-based counterscreen assay for common VIM-2 and IMP-1 inhibitors: biochemical high throughput screening assay to identify inhibitors of TEM-1 serine-beta-lactamase" (AID 2184).
This biochemical epi-absorbance-format assay employs the cephalosporin nitrocefin as the VIM-2 substrate, and takes advantage of the fluorescent properties of white microtiter plates (13). Nitrocefin is a yellow chromogenic substrate (Imax = 395 nm) that is hydrolyzed by beta-lactamases to yield a red product with increased absorbance properties (Imax = 495 nm) that quenches plate fluorescence by absorbing the plate's emission light (13). In this assay, test compounds are incubated with purified VIM-2 enzyme and nitrocefin in detergent-containing buffer at room temperature. The reaction is stopped by the addition of EDTA, followed by measurement of well fluorescence. As designed, compounds that inhibit VIM-2 will inhibit nitrocefin hydrolysis, inhibit generation of red product, and inhibit quenching of plate fluorescence, resulting in an increase in well fluorescence. Compounds were tested in triplicate using a dilution series starting at a nominal test concentration of 60 uM.
Protocol Summary:
Prior to the start of the assay, 2.5 uL of Assay Buffer (50 mM HEPES, 50 uM ZnSO4, 0.05% Brij 35, pH 7.1) containing 0.2 nM VIM-2 protein were dispensed into a 1536 microtiter plate. Next, 30 nL of test compound in DMSO or DMSO alone (0.45% final concentration) were added to the appropriate wells. The plates were then incubated for 15 minutes at 25 C.
The assay was started by dispensing 2.5 uL of 120 uM nitrocefin solution in Assay Buffer into all wells. After 25 minutes of incubation at 25 C, 5.0 uL of 500 mM EDTA were added to each well to stop the reaction. Next, the plates were centrifuged briefly and well fluorescence was read on a Viewlux microplate reader (PerkinElmer, Turku, Finland) (excitation = 480 nm, emission = 530 nm).
The Optical density (OD) for each well was calculated according to the following equation:
OD = -log ( RFU_SampleWell / RFU_BlankWell )
RFU_SampleWell is defined as the raw fluorescence value obtained from test compound wells.
RFU_BlankWell is defined as the raw fluorescence value obtained from wells containing Assay Buffer.
The percent inhibition for each compound was calculated as follows:
%_Inhibition = 100 * ( 1 - ( Test_Compound - Median_Positive_Control ) / ( Median_Negative_Control - Median_ Positive _Control ) )
Test_Compound is defined as wells containing VIM-2 in the presence of test compound.
Negative_Control is defined as wells containing VIM-2 in the presence of DMSO.
Positive_Control is defined as wells containing DMSO alone.
For each test compound, percent inhibition was plotted against compound concentration. A four parameter equation describing a sigmoidal dose-response curve was then fitted with adjustable baseline using Assay Explorer software (Symyx Technologies Inc). The reported IC50 values were generated from fitted curves by solving for the X-intercept value at the 50% inhibition level of the Y-intercept value. In cases where the highest concentration tested (i.e. 60 uM) did not result in greater than 50% inhibition, the IC50 was determined manually as greater than 60 uM.
PubChem Activity Outcome and Score:
Compounds with an IC50 greater than 10 uM were considered inactive. Compounds with an IC50 equal to or less than 10 uM were considered active.
Any compound with a percent activity value <50% at all test concentrations was assigned an activity score of zero. Any compound with a percent activity value >50% at any test concentration was assigned an activity score greater than zero. Activity score was then ranked by the potency, with the most potent compounds assigned the highest activity scores.
The PubChem Activity Score range for active compounds is 100-1, there are no inactives.
List of Reagents:
Recombinant VIM-2 (supplied by Assay Provider)
Nitrocefin (BD Diagnostic Systems, part 296289)
1536-well plates (Greiner, part 789173)
HEPES (Invitrogen, part 15630)
Brij 35 (Sigma-Aldrich, part B4184)
Zinc Sulfate (Sigma-Aldrich, part 204986)
This assay may have been run as two or more separate campaigns, each campaign testing a unique set of compounds. In this case the results of each separate campaign were assigned "Active/Inactive" status based upon that campaign's specific compound activity cutoff value. All data reported were normalized on a per-plate basis. Possible artifacts of this assay can include, but are not limited to: dust or lint located in or on wells of the microtiter plate, compounds that modulate well fluorescence. All test compound concentrations reported above and below are nominal; the specific test concentration(s) for a particular compound may vary based upon the actual sample provided.
Categorized Comment - additional comments and annotations
From PubChem:
Assay Format: Biochemical
From ChEMBL:
Assay Type: Functional
Result Definitions
* Activity Concentration. ** Test Concentration.
Additional Information
Grant Number: 1 R21 NS059451-01
Data Table (Concise)


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By kind permission of the author Lorenzo Cazzaniga and photographer Ugo Zamborlini, the following is a translation of the feature interview with Ana that appeared over five pages in last weekend's Sportweek, the magazine of leading Italian newspaper Gazzetta dello Sport. Please note that the interview took place in English and was translated into Italian, then back into English, so inaccuracies may occur
She's got the looks, she's got the talent and this 6ft star possesses a will to win that only those who have lived through a war have. At just 19, the Serbian tennis player is already close to eclipsing Miss Sharapova
At first sight, Ana Ivanovic looks to be of the same ilk as those "Made in Kournikova" Lolita types: tall, beautiful, with a steely gaze. According to stereotypes she ought to be at least haughty, if not actually arrogant. Instead, one only needs to hear her apologies for arriving ten minutes late to understand that one is dealing with a very different type of person, even if she is fully aware of the image she is supposed to portray. Indeed, judging by the photos on her official website (www.anaivanovic.com) there should be some pretty hot shots in store, and what better location for the shoot than the Hyatt Regency Hotel in Belgrade. Keeping an eye on her (and above all, us) is her father, Miroslav, a colossal man who wouldn't look out of place in a rugby team. Talking to him, one quickly realises just how popular Ana has become in her home country: "As soon as she came close to the Top 10, everything changed. I work as a consultant for a telecommunications company, and I assure you that I've seen my contracts increase three-fold. All because I'm Ana Ivanovic's Father".
Your future seems certain. You're pretty, sought after by sponsors. People are talking about you as the new Sharapova…
It's strange, Sharapova doesn't say a word to anyone, whereas I talk, smile, laugh!
But she's won two Grand Slam titles; surely you want to do the same?
Of course that is one of my goals, as is my goal of becoming the world No.1. I know I have the right qualities, and I am more than ready to reach her level, but I certainly don't mean to copy her.
So who is your idol?
Monica Seles: I met her last year in Toronto. It's embarrassing to find yourself face to face with your own idol. I was just a child when I saw her play for the first time and I liked the way she fought to win. From then on I knew I wanted to be like her.
In a different vain, how do you find modelling?
It's fun. You know, when you spend all day on the tennis courts, and in hotels and restaurants, doing something else, whatever it may be, is stimulating. And anyway, what woman doesn't enjoy being made-up and photographed?
You're living a celeb's life at just 19 years old. Is there any risk that you'll get carried away?
I live a very unusual life, but I don't live in a dream world thinking everything is perfect. I earn well doing a job that I enjoy, but I never forget that Iraq, war and violence also exist. I know how lucky I am – I'm aware that most girls my age would want to swap places with me.
Many people are already talking about you as the next world No.1. Are you convinced of this?
I certainly win the prize for the player who has made the fastest progress, but it's still not enough for me. Next year I want to be in the Top 10, play in the Masters and get one step closer to becoming the No.1. But do you know what my greatest goal is?
Go on…
To play the perfect match. You know, that match where you don't mess up a single shot. Alas, I know it's impossible!
There is a lot of pressure on you: does it bother you?
Once you have reached a certain level, pressure is inevitable, so it's best to try and enjoy it. If you can't, there is no point in thinking of winning Wimbledon or the French Open. At any rate, the greatest pressure I feel is that which I place myself under: I have high expectations for my career as a tennis player.
You lived through the war which affected Serbia and Kosovo in the late 90s: what do you remember of that time?
They were hard times. I wasn't far from this hotel when the building behind us collapsed under the bombing. I was only 12, but I understood exactly what was going on. Obviously training was very difficult: we had to do it between 7 and 9 in the morning, since from midday onwards, the bombing would start and not stop until the next morning.
You even had to escape to Switzerland in order to pursue your career
I met my manager, Dan Holzmann, four years ago. My previous manager showed him my portfolio and he decided to help me. He was an important businessman and recognized that I had talent and the potential to become famous. He works in Basel, so naturally we moved to Switzerland. It's a peaceful life over there – Federer lives there and nobody ever bothers him, so imagine how it is for me!
In Belgrade, on the other hand, can you still go out without being assailed by fans?
Certainly I'm well known, you could say that, and some fans are even rather affectionate. Some players say that they don't like the attention but that's not true of me, I love it, it's wonderful to have fans. Nonetheless, for me, the best part is being a role model for young girls who have just started playing tennis.
What is the atmosphere like on the female circuit?
There is a lot of rivalry. They are always scrutinising your clothes, your appearance. There is a lot of jealousy, and I don't think that there is any true friendship within the circuit. I try to look my best, but let's not exaggerate, I'm not like those players who make themselves up before going on court. It always makes me wonder, 'do you know that you're about to sweat heavily, and all that make-up will run?'
You ended the season near the Top 10: what have you learned from your first year playing in the big league?
That you have to search for perfection even though it doesn't exist. I didn't have a coach for a few months which was a learning curve. Many players have a boyfriend as a coach, but I prefer to do it on my own. I've matured and I'm ready to aim high.
So have you found 'the one'?
I already share many aspects of my life with people I don't know, so let's at least leave that part secret.
So there is someone! I've been told he might be a tennis player…
Dad (she calls to her father to end the interview)!
Personal Details:
Ana Ivanovic was born in Belgrade on 6th November 1987. She is 1m 83cm tall and weighs 73kg. During her career she has won two Sony Ericsson WTA Tour tournaments, one in Canberra in 2005, the other in Montreal this year. She reached the finals of the junior Wimbledon tournament in 2004 and the quarterfinals of the 2005 Roland Garros. She began playing when she was five and her current trainer is the Australian David Taylor. She is very superstitious: she only bounces the ball once before serving and won't walk on the lines of the court. She was chosen as "Miss Fed Cup 2006 for the Euro/Africa Zone" and has one brother (Milos, 15) who plays basketball.