No smoking signs are categorized as the top ten most made signs across the entire world. These kinds of no smoking signs could be seen everywhere. They are place in the malls, in public parks upon the streets, in movie theatres, in academic institutions and colleges and in all of the general population areas. These no smoking signs are placed with a viewpoint to encourage people to quit smoking cigarettes since it is truly dangerous to the health and fitness for the one who is smoking and to the public near him as well. The no smoking signs focus at making individuals who smoke cigars understand what to do and what not to do.
Tobacco smoking is really harmful to health and wellness. People who smoke don?t understand just how much hurt smoking may cause them. Cancer is the big risk of smoking. Everyday, countless folks are brought in to the medical center as a result of difficulty caused from increased smoking. So, no smoking signs target at producing a transformation through stopping people from dragging on cigarettes. Sequence smoking is one form of cigarette smoking which can be the most harmful. String smokers are many of those who light up one cig after another during the day. They?re so addicted to cigarette smoking that they cannot do anything without it.
No smoking signs are typically located in general public venues just like shops and eating places. This is achieved to stop non-active cigarette smoking also. If a person lights one up, not only might they destroy their very own physical health but they also risk the health and wellness of those near them. Citizens around smokers also exhale in the fumes coming out of the cigarettes which happens to be very dangerous. This is usually termed as passive tobacco smoking. Also, grown ups should not smoke in front of small children as it is establishing a really bad instance, and children and kids often are likely follow their parents or guardians. Therefore, it?s exceptionally significant for people with teens to at least take all those no smoking signs seriously. These types of signs need to be given serious attention by others also.
No smoking signs are normally manufactured in the same exact way. No smoking signs appear on a white-colored base having a black color typeface or a black colored base with a white-colored font. In a graphic representation, no smoking signs use a burning cigarette with a reddish colored bar running through it. Several no smoking signs also contain a special message created on them in prefer of stopping smoking. The no smoking signs are distributed in public consideration and that is why they are allowed to be set in various sites throughout the town.
However it?s incredibly tricky to get the message of the no smoking signs across to a lot of people. Nowadays, citizens are so thick that they may smoke cigars while right in front of the no smoking signs. Many people, particularly more youthful individuals, believe that tobacco smoking is the best move to make. A few imagine that it will make them well-known amongst their friends. Everyone has seriously mistaken notions regarding using tobacco being a trendy element in their heads. But in fact, cigarette smoking takes to serious health problems and should not be partaken in or urged.
ScienceDaily (Mar. 19, 2012) ? The idea of compressing water is foreign to our daily experience. Nevertheless, an accurate estimate of water's shrinking volume under the huge gravitational pressures of large planets is essential to astrophysicists trying to model the evolution of the universe. They need to assume how much space is taken up by water trapped under high density and pressure, deep inside a planet, to calculate how much is needed of other elements to flesh out the planet's astronomical image.
In a challenge to current astrophysical models, researchers at Sandia National Laboratories and the University of Rostock in Germany have found that current calibrations of planetary interiors overstate water's compressibility by as much as 30 percent. The work was reported in the paper "Probing the Interior of the Ice Giants" in the Feb. 27 Physical Review Letters.
"Our results question science's understanding of the internal structure of these planets," said Sandia lead author Marcus Knudson, "and should require revisiting essentially all the modeling of ice giants within and outside our solar system."
To come up with the composition of the so-called ice-giants Neptune and Uranus, as well as any of the ice-giant exoplanets being discovered in distant star systems, astrophysicists begin with the orbit, age, radius and mass of each planet. Then, using equations that describe the behavior of elements as the forming planet cooled, they calculate what light and heavy elements might have contributed to its evolution to end up with the current celestial object.
But if estimates of water volume are off-target, then so is everything else.
The measurements -- 10 times more accurate than any previously reported -- at Sandia's Z accelerator agree with results from a modern simulation effort that uses the quantum mechanics of Schr?dinger's wave equation -- the fundamental equation of wave mechanics -- to predict the behavior of water under extreme pressure and density.
The model, developed through a University of Rostock and Sandia collaboration, is called "First Principles Modeling" because it contains no tuning parameters.
"You're solving Schr?dinger's equation from a quantum mechanical perspective with hydrogen and oxygen as input; there aren't any knobs for finagling the result you want or expect," Knudson said.
The model's results are quite different from earlier chemical pictures of water's behavior under pressure, but agree quite well with the Z machine's test results, said Knudson. These results were achieved by using Z's magnetic fields to shoot tiny plates 40 times faster than a rifle bullet into a water-sample target a few millimeters away. The impact of each plate into the target created a huge shock wave that compressed the water to roughly one-fourth its original volume, momentarily creating conditions similar to those in the interior of the ice giants.
Sub-nanosecond observations captured the behavior of water under pressures and densities that occur somewhere between the surface and core of ice giants.
"We took advantage of recent, more precise methods to measure the speed of the shock wave moving through the water sample by measuring the Doppler shift of laser light reflected from the moving shock front, to 0.1 percent accuracy," said Knudson.
The re-shocked state of water was also determined by observing its behavior as the shock wave reflected back into the water from a quartz rear window (its characteristics also determined) in the target. These results provided a direct test of the First Principles model along a thermodynamic path that mimics the path one would follow if one could bore deep into a planet's interior.
Multiple experiments were performed, providing a series of results at increasing pressures to create an accurate equation of state. Such equations link changes in pressures with changes in temperatures and volumes.
Z can create more pressure -- up to 20 megabars -- than at Earth's core (roughly 3.5 megabars), and millions of times Earth's atmospheric pressure. The Z projectiles, called flyer plates, achieve velocities from 12 to 27 kilometers a second, or up to 60,000 mph. The pressure at the center of Neptune is roughly 8 megabars.
Water at Z's ice-giant pressures also was found to have reflectivity like that of a weak metal, raising the possibility that water's charged molecular fragments might be capable of generating a magnetic field. This could help explain certain puzzling aspects of the magnetic fields around Neptune and Uranus.
"Reducing uncertainty on the composition of planetary systems by precisely measuring the equation of state of water at extreme conditions can only help us understand how these systems formed," Knudson said.
These experimental techniques also are used at Z to study materials of critical importance to the nuclear weapons program. In addition to producing the largest amount of X-rays on Earth when firing, the huge pressures generated by Z make it useful to astrophysicists seeking data similar to that produced by black holes and neutron stars.
Also listed as paper authors are Mike Desjarlais, Ray Lemke and Thomas Mattsson from Sandia, and Martin French, Nadine Nettelmann and Ronald Redmer from the University of Rostock's Institute of Physics.
Research support was provided by the German Science Foundation and the National Nuclear Security Administration.
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The above story is reprinted from materials provided by DOE/Sandia National Laboratories.
Note: Materials may be edited for content and length. For further information, please contact the source cited above.
Journal Reference:
M. Knudson, M. Desjarlais, R. Lemke, T. Mattsson, M. French, N. Nettelmann, R. Redmer. Probing the Interiors of the Ice Giants: Shock Compression of Water to 700 GPa and 3.8??g/cm^{3}. Physical Review Letters, 2012; 108 (9) DOI: 10.1103/PhysRevLett.108.091102
Note: If no author is given, the source is cited instead.
Disclaimer: Views expressed in this article do not necessarily reflect those of ScienceDaily or its staff.
If you are planning to give your business the desired boost you can always opt for advertising online. Advertising online through internet is one of the most cost effective advertising media in present time. With the help of this media, one can reach a wide range of prospective clientele. As anyone can access these advertisements online from any part of the world at any time, advertising online internet can give a business the maximum exposure. It can also create a fair share of prospective buyers, who are residing at different parts of the world.
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Trying to research what cannot be touchedPublic release date: 19-Mar-2012 [ | E-mail | Share ]
Contact: Amaia Portugal a.portugal@elhuyar.com 34-943-363-040 Elhuyar Fundazioa
Urkiri Salaberria provides guidelines for cataloguing intangible heritage and makes use of the culinary world to exemplify them in a thesis defended at the University of the Basque Country
"I think the area of research is our business, too," says Urkiri Salaberria when referring to Fine Arts professionals. She thinks they lack the tools to be able to research this discipline, and in her thesis puts forward some steps to be able to catalogue intangible heritage, with the purpose of converting what cannot be touched into something that can be classified and researched. Of all the intangible heritages, Salaberria chose the culinary world and everything surrounding it as her model to be able to produce her thesis. It is no coincidence. Due to the fact that gastronomy has been giving people a lot to talk about recently, she set herself the task, while she was at it, of clarifying whether or not it is an art. Her work is entitled: Ensayo para una definicin del espacio culinario. Propuesta para la catalogacin de patrimonio inmaterial (An attempt to provide a definition of the culinary space. Proposal for cataloguing intangible heritage.)
The opinions that have poured forth about Ferran Adri's restaurant El Bulli, the declaring of French cuisine as an intangible heritage by Unesco have given Salaberria food for thought and have been one of the things responsible for triggering her thesis. In these two cases the word art has emerged on more than one occasion. However, as she asserts in this piece of work, gastronomy and cuisine are not art. "Of course there is creativity, but today, a housewife is also creative when it comes to getting through until the end of the month. I do not think that gastronomy should be incorporated into fine arts. At the end of the day, food is a very social topic, but seen as a primary issue," she explains. She therefore regards it as a separate discipline. Research can certainly be done on it, which is why she embarked on analysing it and other intangible heritages in a more precise way: "I think we are becoming increasingly aware that, even though we cannot measure it because we do not have the tools it does nevertheless exist. It has yet to be developed. There is no methodology, it has no language of its own everything is waiting to be done."
Real, imaginary, symbolic
Therefore, and in order to be able to put forward some proposals on how to catalogue intangible heritage, Salaberria has chosen the culinary space as the object of her research: in other words, the sum of gastronomy (folklore), cuisine (preparation) and food (objects). Bearing in mind the conclusions drawn from this experience, she proposes that these three aspects be distinguished for each intangible heritage: "Firstly, there is the actual materiality. Secondly, the imaginary one; how the individual reacts before each action, the sensoriality, the aromas, etc. And finally, the symbolic materiality; the meanings upon which consensus is reached in a culture (for example, the white dove and peace)". As the researcher describes in detail, the more types of materialities that can be distinguished, the more accurate the comparative study between the different intangible heritages will be. For example, if symbolic materiality were to be effectively differentiated, we would be capable of realising that two cultures have similar dishes, although sometimes one is preceded by a reputation, whereas the other is unknown.
The challenge is to fill in a record card that is capable to combining these three types of materialities and correlate the key points in each aspect. Salaberria refers to some of the measures to be taken to achieve this aim: apart from correctly defining the culinary space and the object of the research, among other things, it would be a question of creating a collection of tags that specify the micro-information of the said objects or of deciphering their organoleptic properties. If all this is achieved, it could be used, for example, to make connections between recipes belonging to different cultures in the world, to find common sensorial aspects between different cuisines, and even, in the future, to recreate dishes without using ingredients, but by means of specialised devices.
Thanks to the record cards and parameters proposed in this thesis, Salaberria has embarked on applying systematization to intangible assets like the culinary space, and thus turn them into something that can be catalogued. Used properly, it would be very valuable, "because, at the end of the day, what you are doing is protecting the heritage." But it also provides much food for thought on the basis of the concern expressed by the researcher herself: "By using systematization we would succeed in giving each dish an ID, but it could happen that somebody might regard this as intellectual property." To understand the consequences that this could lead to if it were allowed to go too far, she makes a comparison with the tax you have to pay when you purchase a USB storage device: "Let us assume that the French say that vichysoisse is theirs. So, as we are not going to pay for the patent on the dish, the French could say that the price of leeks has to be increased. And we are talking about a food." Salaberria warns that this risky attitude would in fact be a consequence of regarding gastronomy as an art.
###
About the author
Urkiri Salaberria-Gracia (Cdiz, Spain, 1975) is a graduate in Fine Arts, and has a diploma in advanced studies (subject: human sciences in the knowledge society). She wrote up her thesis under the supervision of Juan Luis Moraza-Prez, a former lecturer at the University of the Basque Country (UPV/EHU), and currently tenured lecturer in the Department of Sculpture at the University of Vigo. She defended her thesis at the Department of Drawing of the UPV/EHU's Faculty of Fine Arts. She also did her research in collaboration with the restaurant Mugaritz. Today, Salaberria is an officer of the Behemendi Rural Development Association and has been the Chair of the Department of Plastic and Monumental Arts of Eusko Ikaskuntza (Basque Studies Society) since 2010.
[ | E-mail | Share ]
?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Trying to research what cannot be touchedPublic release date: 19-Mar-2012 [ | E-mail | Share ]
Contact: Amaia Portugal a.portugal@elhuyar.com 34-943-363-040 Elhuyar Fundazioa
Urkiri Salaberria provides guidelines for cataloguing intangible heritage and makes use of the culinary world to exemplify them in a thesis defended at the University of the Basque Country
"I think the area of research is our business, too," says Urkiri Salaberria when referring to Fine Arts professionals. She thinks they lack the tools to be able to research this discipline, and in her thesis puts forward some steps to be able to catalogue intangible heritage, with the purpose of converting what cannot be touched into something that can be classified and researched. Of all the intangible heritages, Salaberria chose the culinary world and everything surrounding it as her model to be able to produce her thesis. It is no coincidence. Due to the fact that gastronomy has been giving people a lot to talk about recently, she set herself the task, while she was at it, of clarifying whether or not it is an art. Her work is entitled: Ensayo para una definicin del espacio culinario. Propuesta para la catalogacin de patrimonio inmaterial (An attempt to provide a definition of the culinary space. Proposal for cataloguing intangible heritage.)
The opinions that have poured forth about Ferran Adri's restaurant El Bulli, the declaring of French cuisine as an intangible heritage by Unesco have given Salaberria food for thought and have been one of the things responsible for triggering her thesis. In these two cases the word art has emerged on more than one occasion. However, as she asserts in this piece of work, gastronomy and cuisine are not art. "Of course there is creativity, but today, a housewife is also creative when it comes to getting through until the end of the month. I do not think that gastronomy should be incorporated into fine arts. At the end of the day, food is a very social topic, but seen as a primary issue," she explains. She therefore regards it as a separate discipline. Research can certainly be done on it, which is why she embarked on analysing it and other intangible heritages in a more precise way: "I think we are becoming increasingly aware that, even though we cannot measure it because we do not have the tools it does nevertheless exist. It has yet to be developed. There is no methodology, it has no language of its own everything is waiting to be done."
Real, imaginary, symbolic
Therefore, and in order to be able to put forward some proposals on how to catalogue intangible heritage, Salaberria has chosen the culinary space as the object of her research: in other words, the sum of gastronomy (folklore), cuisine (preparation) and food (objects). Bearing in mind the conclusions drawn from this experience, she proposes that these three aspects be distinguished for each intangible heritage: "Firstly, there is the actual materiality. Secondly, the imaginary one; how the individual reacts before each action, the sensoriality, the aromas, etc. And finally, the symbolic materiality; the meanings upon which consensus is reached in a culture (for example, the white dove and peace)". As the researcher describes in detail, the more types of materialities that can be distinguished, the more accurate the comparative study between the different intangible heritages will be. For example, if symbolic materiality were to be effectively differentiated, we would be capable of realising that two cultures have similar dishes, although sometimes one is preceded by a reputation, whereas the other is unknown.
The challenge is to fill in a record card that is capable to combining these three types of materialities and correlate the key points in each aspect. Salaberria refers to some of the measures to be taken to achieve this aim: apart from correctly defining the culinary space and the object of the research, among other things, it would be a question of creating a collection of tags that specify the micro-information of the said objects or of deciphering their organoleptic properties. If all this is achieved, it could be used, for example, to make connections between recipes belonging to different cultures in the world, to find common sensorial aspects between different cuisines, and even, in the future, to recreate dishes without using ingredients, but by means of specialised devices.
Thanks to the record cards and parameters proposed in this thesis, Salaberria has embarked on applying systematization to intangible assets like the culinary space, and thus turn them into something that can be catalogued. Used properly, it would be very valuable, "because, at the end of the day, what you are doing is protecting the heritage." But it also provides much food for thought on the basis of the concern expressed by the researcher herself: "By using systematization we would succeed in giving each dish an ID, but it could happen that somebody might regard this as intellectual property." To understand the consequences that this could lead to if it were allowed to go too far, she makes a comparison with the tax you have to pay when you purchase a USB storage device: "Let us assume that the French say that vichysoisse is theirs. So, as we are not going to pay for the patent on the dish, the French could say that the price of leeks has to be increased. And we are talking about a food." Salaberria warns that this risky attitude would in fact be a consequence of regarding gastronomy as an art.
###
About the author
Urkiri Salaberria-Gracia (Cdiz, Spain, 1975) is a graduate in Fine Arts, and has a diploma in advanced studies (subject: human sciences in the knowledge society). She wrote up her thesis under the supervision of Juan Luis Moraza-Prez, a former lecturer at the University of the Basque Country (UPV/EHU), and currently tenured lecturer in the Department of Sculpture at the University of Vigo. She defended her thesis at the Department of Drawing of the UPV/EHU's Faculty of Fine Arts. She also did her research in collaboration with the restaurant Mugaritz. Today, Salaberria is an officer of the Behemendi Rural Development Association and has been the Chair of the Department of Plastic and Monumental Arts of Eusko Ikaskuntza (Basque Studies Society) since 2010.
[ | E-mail | Share ]
?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Eating a healthier diet and control your blood sugar if you are diabetic.
What is happening in the blood vessels below your waist is also happening in the vessels of your heart.A heart-healthy diet is also an erection-healthy diet.
You?ll feel better, too.
Sex Drive/libido killers?Stress, Unresolved issues, alcohol, insomnia/too little sleep, parenting an infant, Sex-Drive Killer: Medication. Drugs commonly linked to libido loss include:?Antidepressants, Blood pressure Medications, Antihistamines, Oral contraceptives (some studies show a link; others don?t, Chemotherapy, Anti-HIV drugs].Poor body image, obesity, erectile dysfunction, Depression, menopause, Too little physical/mental intimacy. *SEX IS BETWEEN 2 EARS [BRAIN], BUT NOT BETWEEN TWO THIGHS* Natural Remedies for boosting-up Sperm count vis-a vis semen flow with full orgasm for both; LIBIDO*, to counter Early Ejaculation, Erectile Dysfunction & Impotency/Infertility?for a happy married life: By indulgence in frequent masturbation, most of the youth waste lot of semen?the nectar of the human body. Hence, such problem of early ejaculation, lack of self-confidence in sex, erectile dysfunction, impotency, heavy loss of immunity for life, etc. But, no regrets et all. Let the bygones be bygone.
Early ejaculation & prolonged sex within the wedlock. 1. I got the formula from a 80 years young man @ Lucknow who was sexually active almost unto death. Take dry and cleansed fruits? one each of almond, fig, date, an-jeer, cashew soak them in a big cup of water overnight and on the next day morning bite & chew each fruit 25 times and drink the sweet water in an empty stomach. 2. In the night. before going to bed, take one cup of hot milk + one cardamom [hindi-Ilaichi] after grinding/crushing + 1 tsp of misri/crystal sugar. We give these items to issue less couples too.
It is not the question of enjoying no. of times. Fore-play is a MUST to arouse and lubricate the respective organ & talking vulgar language while on bed is a MUST.One should indulge in prolonged, slow but steady coitus?which every male/female relishes. The yard stick for success depends upon the counting of no. of shots given by the male. A young man should be able to count and deliver 1000 shots also. So that his anxiety shall be diverted to counting work. More over, if one is likely to ejaculate @ the 30th shot, one should foresee @ the 20th shot itself. By the 15th shot he should withdraw and indulge in talks to divert and postpone ejaculation. Resume coitus after 15 minutes to recoup and proceed to increase the number slowly, but steadily. Daily one should increase the yardstick with increased no. of counted shots. That?s how every husband should target to reach and satisfy his beloved life-partner. 1. Acupressure techniques? With ur thumb, press ur/his/her palms and soles, wrists and ankles on both sides. Suppose pain is felt while pressing a particular point in the palm/sole, u have to press the surrounding area?just like u r pumping out air from that painful point. The blocked energy in any internal organ, be it lungs, heart, stomach, kidneys, pancreas, liver, etc., shall be released along with toxins if any. As a last point u must press middle part of each palm/sole; so that toxins, if any, shall be excreted/purged through urine without affecting the kidneys. It should be done in an empty stomach or 2 hours after meals. With this, all the endocrine glands and their hormonal secretions shall be regulated. All internal organs shall function up to optimal levels. Ur entire immune SYSTEM gets invigorated to produce antibodies. Remote control Acupressure points given by the God. For Treatment, hard-pressure is to be applied on & around these points with Ur thumb and middle finger. To activate Ur gonads?point no. 11 [prostate gland], No.12 [Penis], 13 [vagina], No.13 [Testes & Ovaries] No.14 [uterus]. All these points are located in both wrists and ankles. Palms/Soles: http://www.facebook.com/media/set/?set=a?
Dorsal side of Palms & soles:
http://www.facebook.com/media/set/?set=a?
Five aphrodisiacs? Libido boosters?Water melon, chocolates, oranges, asperages, garlic . ? ?PS. If satisfied/benefited with, inform others to browse ?Yahoo Answers? on any health issue.
?Source: ?Health In Ur Hands? by Dr.Devendra Vora,D.Sc.,M.D.,F.R.C.P., an octogenarian & the pioneer in Acupressure in India.
A better looking girl.. Or man.. Whichever? Lol if you?re out of shape, getting healthier may help.
Skim the extra fat from soups and stews for healthier dishes. If you notice that your stew or soup has too much fat, let it cool and in the process the fat will come to the surface. Once all the fat has surfaced, use a spoon to slowly move an ice cube across the surface of the soup. The ice draws the fat and it collects on the cube. If you don?t have any ice, blot the fat with a paper towel.
After you make sauce, pour the leftovers into ice cube trays and place them in the freezer. This way, when you want to make an easy meal another night, all you have to do is reheat it in a saute pan. This process doesn?t cause the sauce to go bad, so reheat with confidence!
To enhance the flavor and texture of your pasta sauce, set aside a small amount of the water that was used to cook the pasta. Set aside around a quarter of a cup of water. When you are getting ready to mix the pasta and sauce together, pour in some of the water. The addition of the starchy water will bulk up your sauce and make it creamier.
The one downside of garlic is that your hands easily absorb the smell of it. A trick for getting rid of the garlic odor on your hands is to rub them on a metal kitchen sink. This cleanses you hands thoroughly to avoid transferring the flavor of garlic to other foods.
Using smaller amounts of cooking oils will help you lose weight and make your diet healthier. The majority of butters and oils have high levels of unneeded fat. Instead, opt for nonstick cooking spray.
To reduce the fat content of your soups or stews, try starting with low-fat or fat-free broth in the beginning. For added flavor without the fat normally associated with stew, use lean meat along with an abundance of vegetables. When you have cooked your soup to your liking, place it in the fridge to cool off. The rest of the fat in the soup will rise and congeal on top. You can then easily pluck the fat from your soup and discard it prior to eating. You will be eliminating roughly 100 calories for every tablespoon of fat you remove.
If you are using garlic in the cooking, ensure it?s the freshest you can buy. The fresher the garlic, the sweeter the taste. Indications that garlic is not fresh include bruising and soft skin.
Cooking is much more than simply placing food on your table. It can be a delicious, fun activity. You may fail here and there, but using this advice, they can happen less often. You will be sure to be a successful cook if you use the information that has been provided in this article.
Ancient blades made of volcanic rock that were discovered at what may be the world's oldest temple suggest that the site in Turkey was the hub of a pilgrimage? that attracted a cosmopolitan group of people some 11,000 years ago.
The researchers matched up about 130 of the blades, which would have been used as tools, with their source volcanoes, finding people would have come from far and wide to congregate at the ancient temple site, Gobekli Tepe, in southern Turkey. The blades are made of obsidian, a volcanic glass rich with silica, which forms when lava cools quickly.
The research was presented in February at the 7th International Conference on the Chipped and Ground Stone Industries of the Pre-Pottery Neolithic in Barcelona, Spain. [ Photos of Gobekli Tepe ]
Mysterious temple
Only a tiny portion of Gobekli Tepe has been excavated so far, but what has been unearthed has been hailed by archaeologists as astounding for its great age and artistry. The site contains at least 20 stone rings, one circle built inside another, with diameters ranging from 30 to 100 feet (10 to 30 meters). The researchers suspect people would fill in the outer ring with debris before building a new circle within. [ Aerial Photos: Mysterious Stone Structures ]
T-shaped limestone blocks line the circles, and at their center are two massive pillars about 18 feet (5.5 m) tall. Statues and reliefs of people and animals were carved on these blocks and pillars. "Some of the stones (the big pillars) are bigger than Stonehenge," said Tristan Carter, one of the obsidian researchers and a professor of anthropology at McMaster University in Hamilton, Canada. (Research on the site has been ongoing since 1994 and is led by Klaus Schmidt of the German Archaeological Institute.)
Even more puzzling is what has not been found. The buildings contain no hearths and the plant and animal remains there show no signs of domestication. Also, so far there have been no buildings found that archaeologists can confirm were used for everyday living.
Taken together, the research indicates the site was created by hunter-gatherers, rather than farmers, who came from across a large area to build and then visit the site for religious purposes. This research is backed up by the style of some of the obsidian and stone tools which suggest that people were coming from Iraq, Iran, the Middle Euphrates and the eastern Mediterranean.
The discoveries made at Gobekli Tepe over the past two decades have led to a great deal of debate. Ted Banning, a professor of anthropology at the University of Toronto in Canada recently published a paper in the journal Current Anthropology arguing that interpretations of the site may be off. Banning suggests the stone-ring structures may have been roofed and used as houses, albeit ones filled with art that may have served as both a domestic space and religious area. He also suggests that the people of Gobekli Tepe could have been growing crops, pointing out that some of the stone tools would have been useful for harvesting and that, at such an early point in history, it is difficult to tell the difference between wild plants and animals and those that humans were trying to domesticate.
Banning told LiveScience that he needs to review the team's latest obsidian results before he can give an informed comment on it.
Volcanic evidence
To try to solve some of the mysteries surrounding the site, Carter's team has used a combination of scientific tests to match up the chemical composition of the artifacts to the volcanoes from which the obsidian originally came.
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"The real strength of our work is this incredible specificity; we can say exactly which mountain it comes from, and sometimes even which flank of the volcano," Carter told LiveScience in an interview. ?[ History's Most Destructive Volcanoes ]
At least three of the obsidian sources are located in central Turkey, in a region called Cappadocia, which is nearly 300 miles (500 km) from Gobekli Tepe. At least three other sources are from the eastern part of the country, close to Lake Van, about 150 miles (250 km) away. Yet another source is located in northeast Turkey, also about 300 miles (500 km) distant.
Researchers say that what make these results special are not so much the distances involved ? 300 miles would be a trip from New York City to Buffalo, N.Y., sans any domesticated horses ? but rather the sheer variety of obsidian sources used.
"It's an aberration," Carter said. The obsidian finds back up "the idea of many people from many different areas coming to the site," he said.
More mystery
He cautioned that just because some of the obsidian came from such distant sources, that doesn't mean that people were actually traveling directly from these regions to Gobekli Tepe. The obsidian may have been acquired by way of trade, turned into a tool, and then brought to the site.
To try to resolve this problem, the team is also looking at the way the obsidian tools were made. For example, they found that obsidian artifacts sourced to Cappadocia, in central Turkey, tend to be stylistically similar to artifacts found to the south of Gobekli Tepe in the Middle Euphrates region of Mesopotamia. Also, some of the obsidian artifacts sourced to eastern Turkey, the Lake Van region, have similarities to those made in Iraq and Iran. Altogether, these finds suggest that some of the obsidian made its way south and east (possibly through trade) before it was turned into tools and brought to the site, another clue as to where people were coming from.
Though more research is needed to make any conclusive statements, if the team is right, then Gobekli Tepe was indeed something grand, a place of pilgrimage more than 11,000 years old that attracted people from across the region.
"If Professor Schmidt is correct, this represents a very cosmopolitan area, this is almost the nodal point of the Near East," Carter said. "In theory, you could have people with different languages, very different cultures, coming together."
The obsidian samples were analyzed at facilities at the Musee du Louvre in Paris and McMaster University. In addition to Carter and Schmidt, the team includes Francois-Xavier Le Bourdonnec and Gerard Poupeau of the Centre National de la Recherche Scientifique.
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Public release date: 19-Mar-2012
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