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Brainstorming

Creativity techniques

The Brainstorming is probably the most ancient and best known, at least in name. Its creator, Alex Osborn , described in his book Applied Imagination , Published in 1954, even though he already had been using since 1939.

technique quickly gained popularity in fact forcing the inventor to publish a revised version of the book 1957 (in Castilian, Applied Imagination, Alex F. Osborn , Ed Velflex, Madrid 1960), extending the content experience in this period and rearranging the chapters for teaching purposes. Despite having over 70 years, still remains valid.

Its main objectives are: to break the usual limitations of thought and produce a set of ideas from which to choose (no one wants to have a unique option to choose when buying a car or a detergent, therefore, why have only one option when trying to solve a problem?) .

The Brainstorming is useful for attacking specific problems (rather than generalists) and wherever you need a collection of good ideas, new and fresh (but not where opinion or analysis is needed to decide).

While Alex Osborn recommended that the group had twelve members, is now proven that the ideal number is 4 to 7 people, being practical also groups of two to ten members. You can also practice individually.

Basic rules

There are four basic rules:

1. Suspend trial. Delete all criticism. When they sprout ideas do not allow any critical commentary. All ideas are written down. The evaluation is reserved for later. You have to postpone the trial of adverse ideas. We've been so trained to be instantly analytical, practical, converged in our thinking that this rule is difficult to follow, but is crucial. Create and judge at the same time is like pouring hot and cold water in the same bin.
2. think freely. Freedom is very important issue. Wild thoughts are fine. The ideas are either impossible or unimaginable. In fact, in each session should have some idea crazy enough to provoke laughter to the whole group. We need to remember that the practical ideas are often born of other unworkable or impossible. Allowing you to think outside the usual limits of normal, there may be new and brilliant solutions. Some wild ideas are transformed into practice. The more strongly the idea, the best may be the results, it is easier to refine an idea to issue a new one.
3. The amount is important . We need to concentrate on generating a large number of ideas that later revisions. The larger the number of ideas, the easier it is to choose between them. There are two reasons for wanting a lot of ideas. First, it seems the obvious ideas, usual, worn, impractical come first to mind, so it is likely that the first 20 or 25 ideas are not fresh or creative. Second, the longer the list, the more you have to choose, adapt or combine. In some sessions, is to aim to achieve a number of ideas, the order of 50 or 100, before ending the meeting.
4. The multiplier effect . Look for the combination of constructs and its improvements. In addition to contributing their own ideas, participants can suggest improvements to the ideas of others or get a better idea from the other two. What the idea is good about themselves? What can be done to improve it or make it wild? Use the ideas of others as a stimulus for your improvement or variation. Sometimes changing just one aspect of an impractical solution can become a great solution.

A more extensive list of rules you will find in the Decalogue good brainstormiano .

Development of a session

Here find a quick overview of aspects to take into account the development of a meeting.

There are some practical issues to consider when making a session:

• Choosing a secretary Someone who will record the ideas. Preferably, it would have to write the ideas on a board or on cards hung on a wall so that the whole group can see. If not possible, write them on paper. In an ideal meeting, the secretary should be someone who just did this, it is hard to be thoughtful and be creative and be scoring at the same time. In small meetings, the secretary is usually one of the participants.

In individual brainstorming is useful to use a map of ideas in a big role. Or a poster on the wall. (The letters help keep these great ideas. In fact, it says that using paper instead of DIN A2 DIN A4 increases creativity. Why not try it?).

• moderator to organize the chaos . In groups of three or four, you need to have a moderator to choose who is next to say an idea and keep everyone talking at once. If necessary, the moderator will remind members not to inject the session evaluation (if someone questions, mock, say "hala!, Where you go!" Or the like).
• Keep relaxed and cheerful . The creative juices flow best when participants are relaxed and having fun and feeling free to be silly or playful. Even snack or to bow and paper hats while working, even if the problem itself is serious as cancer or child abuse. Should not remind people that "this is a serious problem" or "this is a bad joke."

As a help and a stimulus to creativity, it is often good to start with a warm up session for ten minutes, where an imaginary problem is addressed. Thinking about an imaginary problem frees people and makes merry. Then they can address the real problem. Some subjects imagined could be for example:

• like eating a home more effectively
• as light a home with just a light bulb
• to improve the journey from home to work
• invent a new Olympic game
• Limit session. It would have to limit the duration of a typical session for about 15-30 minutes. Longer sessions that tend to lose interest. In general, you should not exceed thirty minutes, even when the duration of a session "ideal", as recommended by Osborn.
• Backing . After the session, you need to pass to clean the list of ideas and make copies for all participants. Do not try to put the list in no particular order.
• Add and evaluate . The next day (not the same day) the group would return to find. First, it would have to share the ideas conceived on the previous session (included in the list photocopied). Then the group would have to evaluate each of the ideas and develop the most promising so they can be put into practice.

During the evaluation sessions, the wild ideas become practical or used to suggest realistic solutions. The emphasis must be put in the analysis and real-world issues. Sometimes ideas fall found that are believed useful in three groups:

1. immediately useful ideas . The ideas that you can use immediately.

2. Areas to explore more widely . These ideas need to investigate, monitor, think, discuss more broadly etc.

3. New approaches to the problem . These ideas suggest new ways of looking at the issue.

Keep in mind that evaluation is not the same day brainstorming session . This makes the session more free ideas (without fear of immediate assessment) and allowed an incubation time of more ideas and a time to think about the ideas that have emerged.

variants brainstorming

Since their establishment they have derived a considerable number of variants and there are some variants that has been given its own name:

• Stop-and-go brainstorming .
• Brainstorming sequentially.
• Brainstorming constructive-destructive.
• Brainstorming individual.
• Sandwich-brainstorming .
• Brainstorming with Post-it (TM). .
• Method Phillips 66.

According Czichos (1993), Schlicksupp (1992) and Werneck and Ullmann (1973), we can distinguish, for example, the following variants:

• Brainstorming Anonymous .
• Brainstorming Guided .
• Brainstorming imaginary.
• SIL ( Sukzessive Integration von Lösungen successive integration-Method Solutions) .
• Method 635 .
• collective Notebook (Notebook Collective ) .
• brainwriting Pool.
• Technical of "index cards ( Kärtchentechnik ).

common underlying feature of these techniques is the exchange of proposals from participants in a session for ideas. They differ in whether made orally or in writing.

Since

terminology is not uniform all use the concept brainstorming for all of them as overarching concept

Breaking Into A Lock Box

food preservation Food

Techniques food preservation correspond to a set of techniques responsible for increasing the life and availability of food for human consumption and animal.

Drying or dehydration / Pasteurization:

This is one of the oldest methods used by humans to preserve food. The method is based on the fact that microorganisms that contaminate food can not grow in dry foods. Meats, fruits, vegetables, etc.., Were placed in the sunlight to evaporate the water are having, in this way, it was possible to last much longer than if they remain without such treatment.

For example, many foods and products are freeze-dried for preservation, which is a process used for removing water by vacuum drying and low temperatures. Mainly used in food and pharmaceutical industries, but also can be used to produce materials such as Aerogel. The

Freeze drying is a process in which frozen food and frozen once introduced into a vacuum chamber so as to raise the water by sublimation. In this way water is removed from the solid state to the gaseous feed in the room without passing through the State líquido.Para used to accelerate the process repeated freezing and sublimation which can eliminate virtually all of the free water contained in the original product.

freeze-dried fruits (bananas, strawberries)

is a fairly expensive and slow when compared with traditional methods of drying, but it in products of higher quality, because when not using heat, largely avoids the nutritional and sensory loss. Instant coffee and instant soups are lyophilized, the high price of the freeze and its relatively low capacity, make this technique very attractive for treating large quantities of product.

As industrial process was developed in the 50's of XX century, but its principles were already known and used by the Incas. The procedure was to leave ancestral night that the food is frozen by the action of the cold of the Andes and through the first rays of morning sun and low atmospheric pressure of the high Andean highlands occurred sublimation of water that had been frozen. This process is known as natural freeze.

The liquid food pasteurization to a temperature rise of boiling and then lower the temperature abruptly near freezing point.

Add salt and smoking:

are two other food preservation methods widely used since ancient times. Meat and fish can be treated with common salt, which dehydrates and prevents germs attack, acting as an antiseptic, and protecting food.

Smoking is a cooking technique that involves subjecting food to smoke from wood fires to low level of resin. This process, in addition to serving as curator smoked flavors extending the life of food.
There are two types of smoked fish, hot and cold. In cold, the process takes approximately 24 to 48 hours (depending on the food) and must not exceed 30 ° C hot and the temperature must be above 60 º and not exceed the 75 ° C. It is recommended to first perform the cold-smoked and then hot.

This form of food preservation, comes from ancient times where it was discovered by chance that possibly hanging food above the stove is used for heating and cooking food lasted longer than that were not in contact with smoke. This preservation process could be compared with the salt to preserve food, which basically takes away moisture to foods and flavors is transferred.

Smoked Fish Smoked

Canned and bottled :

Canned: is a food preservation technique widely used today, and practically useful any kind of food. When Canned food is sealed in its container after taking a vacuum and heated. Any organism present is removed by this procedure, and others can not get food that are insulated sealed tin. The entire process, including filling and sealing the cans or containers, is performed automatically in modern industries.

microorganisms and enzymes need a certain degree of temperature to alter the food, but excessive heat destroys them. That is used by heat sterilization to preserve food, especially canned. The cans filled and sealed, are subjected to high temperatures (between 100 º and 150 º C.) during a certain time. Once sterilized cans, and while they do not open and deterioration, these products remain unchanged for a long time. For this reason it is useless to keep the cans in the refrigerator before opening.

Bottling is usually used for fruit and vegetables. The process is similar to canning, but the food is placed in bottles instead of cans.

Freezing

Freezing, ie the exposure of food at temperatures below zero degrees, can be used to preserve most foods such as meat, fish, fruits, vegetables, etc., including cooked foods and ready. When using this technique, the food is frozen quickly to avoid changes in the texture and flavor.

Cooling: 3 ° C and 8 º C the food is stored a few days.

Freezing: -5 º C and -18 º C foods can be stored up to 3 months.

The freezing, temperatures below -18 º C. Food can be kept for up to one year.

Cooling and vacuum:

The process in which meat is vacuum cooled aims to prolong the life of the flesh, that is, lengthen the time between production and consumption by human beings in a manner that is safe, without resorting to freezing or other preservation methods.

The period of extension of the quality of the product depends on the factors involved in the process of vacuum as we interact with each other during it.

The purpose of this process is that the meat is coated with a film that acts as both water vapor to oxygen, so as to achieve the proper microclimate between the film and cut to the proliferation of beneficial bacteria such as lactic acid (similar to those found in yogurt) as the acid lactic acid is a natural preservative for foods. At the same time, is obtained as a habitat not conducive to the development of unwanted bacteria that damage the meat or becomes dangerous for consumption by minimizing the development of them and preventing putrefaction.

Black Stool And 31 Weeks Pregnant

recorded in Tipula! Project



Vicente López 76, Martinez.
(Until April 10)

Best Resort For Singles

SOME CONCEPTS PRESENTATION

electronic literacy

CONNECTOR: name given to those cables that allow combining two elements.

ELECTRIC POWER: is the flow of charge that flows through a conductor.

AC: (Alternating Current) power supply in which the magnitude and direction vary cyclically.

DC: (Direct Current) is that power flowing steadily in the same direction

GROUNDING: is a ground that is made to electronic equipment to prevent damage in case of dangerous transient current.

STATIC: is a type of power that does not move, ie it always remains in the same place. Appears mainly due to the effect of friction between two bodies.

basic computer

PLATE MOTHER: also called motherboard is the place where they are connected directly to all internal components of computers and as such is the largest component of it.

MICROPROCESSOR: is a small chip whose function is to coordinate, execute and process all actions performed on the computer, is the most important component of it, is called "brain computer", because without this the computer can not work.

RAM: ( Random Access Memory) is working memory in the present tense of the computer, which stores temporary data that you need it to work.

ROM: is Read Only Memory, is called firmware because information that is written in it is recorded permanently and can not be changed.

EXPANSION SLOTS: are electrical connectors or slots in which they introduced to the various expansion cards such as video, audio, network, etc.

• PCI SLOTS: are slots for the interconnection of existing peripheral components, are used for the insertion of all expansion cards except video card 3D.

• AGP SLOT: is an Accelerated Graphics Port, is used exclusively for 3D video cards .

RAM memory slots: As its name implies, are slots which are inserted in the computer's RAM

• SIMM SLOTS: slots are old RAM cards, are short, bring few contacts and all the circuits are attached.

• DIMM SLOTS: are slots for RAM cards and modern, are a bit longer than the SIMM and bring separate circuits.

SOCKET: connector is installed on the motherboard which is installed or set the computer's microprocessor.

CHIPSET: are a set of electronic circuits that handle data transfer between the various components of the computer.

SYSTEM CLOCK: Is one that regulates the speed of execution of the instructions of the microprocessor and the various internal peripherals.

CMOS: also known as cell or battery, works like a small memory that stores some important information such as computer configuration, date, time, etc.

BIOS: ( Basic Input / Output ) is a memory that contains software that allows different basic monitoring work at boot time and equipment: tests video devices, management keyboard, device recognition and load the operating system are some of their routine or main tasks.

INPUT / OUTPUT CONNECTORS: are those which connect the input and output devices to the computer, these are:

• SERIAL PORTS: To connect older devices now rarely used.
• PARALLEL PORTS: For connection of printers.
• Universal Serial Bus (USB) port for connecting devices recent.
• RJ45 CONNECTOR: for connecting the computer network.
• VGA CONNECTOR: to connect the monitor.
• AUDIO CONNECTORS: for connecting speakers, headphones and microphone.

HARD DRIVE: is a device that permanently stores data, this data can be deleted when the user so desires. The basic parts of a disc are:

• Face: each one side of a plate. •
Sector: each of the divisions of a track.
• Cylinder: Joint several tracks. •
Track: A circle within a face. • Plato
: each of the disks inside a hard disk.

OPERATING SYSTEM: is the basic software that controls a computer, on which other applications are installed. Its function is to coordinate and handle all the processes that are carried out internally and organize data or files on storage devices.

UTILITY: are applications or programs whose function is to keep the system optimized and stable.