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The Urban Redevelopment Authority and National Library Board are hosting an exhibition called "To Draw an Idea" at the URA Centre. The exhibition explores the designs of Singapore architectural firms, William Lim Associates and W Architects, and their impact on local buildings over the past four decades. The exhibition features projects such as the renovation of the Victoria Theatre and Victoria Concert Hall in 2010 and the Lee Kong Chian Natural History Museum. A book accompanying the exhibition has also been published, showcasing the firms' work through sketches, drawings, and historical artifacts. Additionally, a satellite exhibition called "Dare to Design: Singapore Architecture 1960s-2000s" will be held at the National Library Building, and a roving exhibition will travel to various public libraries. [Extracted from the article]

Nonnative, invasive ants, and especially the red imported fire ant, Solenopsis invicta, are a widespread threat to ground‐nesting wildlife. In this paper I describe a method of controlling fire ants using hot water. The hot water approach was applied to reduce fire ant impacts on sea turtles and ground‐nesting songbirds and to demonstrate its utility in protection of different ground‐nesting species in different habitats. Fire ant controls using hot water provided 90% or greater control, significantly improving survival of both turtle and bird hatchlings, without the use of pesticides. The success of the method and the availability of necessary equipment shows that hot water control of fire ant populations should be considered as a tool for wildlife affected by fire ants and is useful for a wide variety of scenarios where fire ant controls are desirable or necessary. The method does require that 1) wildlife nest locations are known and that 2) nearby fire ant colonies can be found and treated with hot water. The method can be used as a complement to broadcast or bait‐station baiting strategies or as a stand‐alone method for managing fire ants. [ABSTRACT FROM AUTHOR]

Voice Your Celebration was a public computing installation at Canada's National Music Center, which offered a re-staging of computer code as a heterotopic form of participatory theatre. In the same way that the stage and the script can stand in between the audience on one hand, and actors and creators of a play on the other, in performances involving live digital art, pre-written code can also separate the coder and creators from the interacting audience. In this paper, we illustrate how Voice Your Celebration sought to address this divide by creating opportunities for the audience to become participants in the code itself by incorporating their voices and stories as integral parts of a widely used computational algorithm (Reynolds's algorithm) for simulating flocking behaviour. [ABSTRACT FROM AUTHOR]

In the present paper, a white lupin flour (Lupinus albus L.) and a protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.), in increasing proportions (3, 7, 10 and 15%), were partially replaced for durum wheat re-milled semolina for breadmaking. The effects on the physico-chemical properties of the flour blends as well as on the technological and sensory quality of the bread were evaluated. The addition of these ingredients increased the water absorption capacity and the leavening rate compared to semolina. In the farinograph, the addition of lupin flour and lupin protein concentrate increased the dough development time, with a negative effect on dough stability. The alveograph strength decreased (225, 108 and 76 × 10-4 J for doughs with semolina, 15% protein concentrate and 15% lupin flour, respectively), while the P/L ratio increased. Compared to the control, the supplemented doughs showed a low amylase activity, with falling number values ranging from 439 s to 566 s. These additional components produced a reduction in the specific volume of the loaves (2.85, 2.39 and 1.93 cm³/g for the semolina bread, 15% protein concentrate and 15% lupin flour, respectively), and an increase in their hardness (up to 21.34 N in the bread with the 15% protein concentrate). The porosity of the breads decreased with the addition of the two lupin flours (range between 5 and 8). Sensory-wise, these ingredients did not impart any off-flavours or off-odours to the bread, which means that they can be employed in bread-making without a deflavouring process. Therefore, the use of lupin flours in breadmaking, with a concentration of up to 15%, represents a valid possibility for fortifying durum wheat bread. [ABSTRACT FROM AUTHOR]

The article discusses the upcoming American Recorder Society (ARS) Board election, covering candidate selection and voting processes. It reports that the voting period starts on April 1, 2024 with June 1,2024 as the deadline. It mentions that current members will receive a unique link to vote for five candidates via email or paper ballot. It highlights incumbent Board members, including Peter Faber and Virginia Felton, and new candidates, including Gwyn Roberts and Barbara Stark.

The article focuses on the necessity of developing a comprehensive roadmap for new commercially available spectrum to ensure the successful deployment of future mobile networks, as highlighted in a white paper by 5G Americas titled "The Evolution of 5G Spectrum."

The article focuses on the transformative potential of 3GPP's advancements, particularly in Release 17, toward shaping a future where connectivity is seamlessly integrated into daily life, as highlighted in a white paper by 5G Americas titled "3GPP Technology Trends."