The Food Issue by HIP 2B2

June 2008/Issue 22

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intelligent entertainment

Weirdos, warts and wounds in movies • How to create a graphic novel • Wonderboom’s Cito reviews for us

ENG

nts conte n w o g our missin lete y Comp . Fill in the the clues page following n. by colum words t f e l in the R

CLUES BY NICKLAUS KRUGER • cover photographs: gallo/gettyimages.com, istock photos

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CHAT ROOM eat hat we t, but w a e.’ e r a e e w what w n what ore tha re than o m writer m h , c h s c u Davi be mu indeed m - Adelle lp us to ‘We are eless he h t r e v e can n

Editor Nevelia Heilbron Art Director Anton Pietersen Managing Editor Desireé Kriel Editorial Assistant Nicklaus Kruger Copy Editor Sally Rutherford Proofreader Fred Pheiffer Publisher Helena Gavera Creative Director Crispian Brown Executive Editor Ami Kapilevich Production Manager Shirley Quinlan Reproduction New Media Repro Advertising Director Aileen O’ Brien • Tel: 021 417 1228 Advertising Executives Nick Armstrong • Tel: 021 417 1188 Michael Daly (JHB) Tel: 011 263 4804 New Business Enquiries Martha Dimitriou • Tel: 021 417 1276 Editorial Contributors Nikki Benatar, Ellen Cameron, Kate Carmichael, Erin Classen, Bruce Farthing, Karen Horsburgh, Living Maths, Michelle Minnaar, Maya Naumann, Linda Pretorius, Anthony Samboer, Eeshaam September, Alpa Somaiya, Mandy van Staden, Mandy J Watson Syndication Manager Glynis Fobb Educational Consultants Wordwise PUBLISHED ON BEHALF OF BSQUARE COMMUNICATIONS Communications Manager Kate Evans HIP2B2 PIONEERED BY MARK SHUTTLEWORTH <www.hip2b2.com> Published by New Media Publishing (Pty) Ltd

HIP MAG WINS AGAIN!

The awards just keep coming. HIP2B2 recently won a Merit award in the category Customer Magazine of the Year at the 2007 AdMag Awards. It gets hipper all the time.

Tel: 021 417 1111 • Fax: 021 417 1112 <www.newmediapub.co.za> Managing Director Bridget McCarney Business Development Director John Psillos Editorial Director Irna van Zyl All rights reserved. While precautions have been taken to ensure the accuracy of information, the editor, publisher and New Media Publishing cannot be held liable for any inaccuracies, injury or damages that may arise. Printed by Paarl Print ABC 124 687

NEVELIA Winner: 2007 AdMag Custom Publisher of the Year

Photograph: DENVER HENDRICKS

Do you have food issues? That’s the question we pose this month. I believe we all do, whether it’s thinking about food too much, worrying about genetically modified foods or wondering about the disgusting ingredients we eat daily. If it feels like your belly’s ruling your mind, it may be time to return to how things should be: hunger and thirst begin in the brain, so your mind really should control your stomach. Read our feature on page 14. This issue is filled with the usual mix of fascinating, fun and freaky. We research the anatomy of sports shoes, find out how to start a franchise and write a graphic novel … and even why blue cheese stinks. Tie your laces and get ready for another journey in curiosity. But first focus on the essentials: let’s eat enough of the things that will help us be much more than what we are.

il l

UR mag is da best thing that has ever happened n I enjoy it a lot. U are da inspiration. Thanx.

Y O U S A I D it

WILLIE MAY

I think that maths and science are important because if you want to start your own business you will need a mathematical background.

HIP2B2 Brand Ambassador SAMANTHA KHUMALO spoke to learners at Science Unlimited Week in Gauteng.

- Anonymous

Grade 12, Lenyora La Thuto Secondary School Favourite exhibition? The National Research Foundation. Favourite subject? Science. Dream career? To be a pilot. Favourite scientist? He’s not a scientist but I admire Mark Shuttleworth. IREECH MOKHUTHI

Grade 12, Lenyora La Thuto Secondary School Favourite exhibition? HIP2B2. Favourite subjects? Biology, Physical Science and Mathematics. Dream career? To be a doctor, because I like helping people. Favourite scientist? Albert Einstein.

c h

Who do you nominate for the HIP2B2 badge of respect, and why?

… to Professor Stephen Hawking of Cambridge University, who’s transformed the way scientists think about black holes, cosmology and quantum gravity, and also managed to get the message across to the rest of us with his bestselling books – all while confined to a wheelchair due to motor neurone disease. And he’s also the first quadriplegic to have experienced weightlessness.

RAMOLEBO LEHLOHONOLO

Grade 12, Lenyora La Thuto Secondary School Favourite exhibition? North-West University’s Postgraduate School of Nuclear Science. Favourite subjects? Science and Mathematics: they are challenging. Dream career? To be a nuclear engineer or medical doctor. Favourite scientist? Isaac Newton. o

Text us your opinions, ideas or who your role models are. SMS HIPCOM followed by your comments to 34978. Each SMS costs R2. Or write to us at HIP2B2, PO Box 440, Green Point 8051.

SMS YOUR THOUGHTS

MAPASEKA RAPUTSOANE

Grade 12, Lenyora La Thuto Secondary School Favourite exhibition? North-West University’s Postgraduate School of Nuclear Science. Favourite subjects? Science and Mathematics. Dream career? Chemical engineering. Favourite scientist? Isaac Newton.

- Kgomotso

respect

seka

ON THE SMS CHAT LINE

• Write to: HIP2B2, PO Box 440, Green Point 8051 •  Email: <talk2us@hip2b2.com> or <win@hip2b2.com>.

YOU WROTE ...

Comp 3: WEB ACTIVE Enter this online competition and a HIP2B2 Bass on Tap could be yours! Using the letters in ‘hip to be square’, create as many words as possible. How? Click to the ‘competitions’ section at <www.hip2b2.com>. Closing date: Monday, 9 June.

ambassador johannes jonker recently participated in the F1 in Schools 2008 World Championships in Malaysia. ‘Competition days, visits to the city and encounters with Eastern cultures were all very interesting. Although our team, Team Zealous, had a problem with our car (coming 14th out of 25 teams, which was a bit disappointing), we still enjoyed the competition. The highlight of this trip was that we could attend the real Malaysian Grand Prix – great excitement, but what a noise! Other highlights were visits to the Petronas Twin Towers and Kuala Lumpur city centre, bargaining in Chinatown and the hospitality of F1 in Schools and the Malaysian organisers.’

T H E GOOD HIGH You’re smart enough to get high on good things, right? Now get the word out to any friends who’ve made bad choices by joining SANCA’s drug campaign. National Drug Awareness Week, 24 to 30 June, is all about championing for the good life through concerts, projects, a fun run and public events. Wear a yellow ribbon to show your support and get the message out there. Contact SANCA Horizon on 011 917 5015 or <www.horizonclinic.co.za> for more info.

numbers

Comp 2: HOT NEWS Sign up for the HIP2B2 newsletter and you could win an awesome hamper: a HIP2B2 beatbag with an MP3 player and USB watch. How? Click to the ‘competitions’ section at <www.hip2b2.com>. Closing date: Monday, 9 June.

10–12

days is the duration of the average stay of a molecule of water in the Earth’s atmosphere.

HIP2B2 brand

with

Comp 1: MOBI MAGIC Sign up for HIP mobile internet and you could win one of three HIP2B2 MP3 players. How? SMS ‘mobi hip2b2’ to 32978. (Cost is R1.) Click to the ‘competitions’ section at <www.hip2b2.com>. Closing date: Monday, 21 July.

E YEWITNESS

hip

Get connected to the various HIP2B2 portals and win a host of prizes.

win

Interviews by SAMANTHA KHUMALO • Photographs: david wessels, istock photos, Rune Hellestad/Corbis/Great Stock

hip 2 b

forum

1932 is when Popeye

switched to eating spinach to gain his incredible strength – before that he became stronger by rubbing the head of the rare Whiffle hen.

1492

is the year the onion was introduced to North America by Christopher Columbus on his voyage to Haiti.

June is Youth Day, when we commemorate the start of the Soweto riots in 1976, where students protested against being forced to learn in Afrikaans.

600

BCE is the earliest recorded use of refrigeration, in the Chinese province of Xanshi – food was cooled by putting it on blocks of ice in underground pits.

1295 is the year Marco

Polo brought the recipe for ‘milk ice’ – now known as ice cream – to Europe.

150 000 000 000

tons is the most weight The Incredible Hulk has ever lifted, when he held up an entire mountain on an alien planet. (For more on the upcoming Hulk movie, see page 39.)

brand ambassadors

Spotlight on Senaly and Hayley In every issue, we’ll introduce you to two HIP2B2 Brand Ambassadors and tell you more about their projects.

Effingham High School, Grade 11 PROJECT An application to help teens manage

their finances, via cellphone. AIM Generally teenagers don’t spend money wisely and hardly ever save. So by making money management easily available and more suitable to our needs, I hope to make South Africa’s youth a little more ‘centsible’ and ‘randwise’. My favourite Bollywood movie is Kuch Kuch Hota Hai. It has lots of dancing, brilliant songs, colour, romance and drama, and promotes really strong values. The coolest thing about maths is that it is evident in nearly every aspect of our lives, from predicting the weather to falling in love, from shopping and driving to dancing and sport. I love soccer and it contains lots of maths especially because of the statistical information it provides. Computer-generated simulations help players to improve their game. In dancing, there are lots of number patterns in the beats we have to follow, for example one of the sets of beats in kathak (North Indian classical dance) is called teentaal and has 16 beats. The first, fifth and 13th beats are claps (a taali) and the ninth is an empty beat (a khaali). On 15 March we celebrated Holi, a Hindu festival marking the arrival of the harvesting season. To celebrate, people traditionally dress in white clothes and throw coloured powder on one another. I want to study computer engineering. I’d also like to get involved in graphic design – I want to have a job that doesn’t make me dread waking up in the morning and I can definitely spend hours working on the computer with a smile on my face.

Hayley Minter-Brown St Mary’s DSG, Grade 11 PROJECT Explore the link between music and

maths, and musicians and mathematicians. AIM I’ve heard that if you are good at music

from a young age, you will be good with numbers when you are older. I want to do more research into this to find out if it is true. I’d love to become an actuarial scientist. I love working with numbers and formulae and I can concentrate for long periods at a time. I wouldn’t let this career take over my life as I would love to explore our country and want to travel the world – especially the little villages in Spain, France and Italy. I took the most amazing photo on the BA weekend during the (very) early morning walk. It was of a plant called a cat’s tail – running down the stalk was the most perfect dew drop, lit by the early morning sun. I did a project last year in which I learnt that if your bicycle tyres are even partially flat, you exert a lot more energy trying to overcome the extra friction between the tyres and the ground. You’ll become a lot more tired sooner, and it will take you longer to complete a certain distance. I love our indigenous animals, especially the leopard as it is so majestic and beautiful. I’ve seen a leopard kill a bushbuck and another being chased up a tree by a hyena. The quote that best describes me is from Mark Twain: ‘Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do. So throw off the bow lines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.’

For more on the HIP2B2 Brand Ambassadors, their project ideas and activities, check out <www.hip2b2.com>.

By Nicklaus kruger ∙ PHOTOGRAPHS: denver hendricks

senaly singh

smart technology the science of everyday things

Real Roadster Toyota doesn’t make just cars – it also makes concept vehicles for the public to try out, such as the i-Real. The i-Real is able to change shape depending on how fast it’s going, to make it more stable at higher speeds. (Of course, ‘higher speeds’ only means about 19 km/h.) You help to control the turns by leaning in the required direction, which Toyota calls Active Lean. Now, if they could just design a place on it to carry a sports bag. DID YOU KNOW?

The i-Real has perimeter monitoring sensors that detect when a collision is imminent and alert the driver with noise and vibrations.

DIY DESIGN How can you try out all the latest fashion ranges from Paris and Milan without spending a cent? Find the answer at <www.polyvore.com>. You can create a free profile and then mix and match over a million fashion items to put together the perfect outfit. They want you to buy the clothes, but you don’t have to – instead explore new ideas and awaken your inner designer.

Touchy Table Want to play with images like Tom Cruise did in Minority Report? Microsoft has been developing a technology called Surface that’s built into a table and allows you to interact with data. It has a built-in 30-inch (75 cm) screen and uses five cameras to track movement on the surface. It will be a while before we see the products in South Africa, but in a few years’ time you may be able to order a burger at a restaurant just by moving your hands around the table and pointing at items on a virtual menu. Want more techie info? Visit <www.arstechnica.com> and search for ‘Microsoft Surface’.

smart technology

Doctor Croc

By Mandy J Watson • Photographs: Mandy J Watson, gallo/gettyimages.com, istock photos

Want a natural magic formula said to work wonders on cuts, burns, eczema, athlete’s foot and ringworm? Scientists are now starting to rediscover all sorts of interesting medicinal properties in the strangest places. The latest is crocodile oil, in the form of a cream called Repcillin. Why? Crocodiles have a special immune system that is stronger and acts more quickly than ours, killing bacteria and invading entities. Crocodile fat has antimicrobial properties and is also rich in essential fatty acids, which are very good for your skin. HOT DEBATE

Will sticking hundreds of needles into your body cure your chronic headache? Post your comments on the General Forum at <www.hip2b2.com>.

Low-Tech Moment:

Eat like an Italian

Eating spaghetti at home or in public can be a nightmare – the first challenge is getting the pasta onto your fork, and the second is preventing the sauce from landing up all over the room. Now someone has come up with this bright idea: a battery-operated twirling fork! Stick it into the spaghetti and it’ll do the work for you. Of course, we know that while your fork twirls away you will use all that extra time to do a few more maths problems …

behind the scenes … Nokia’s Secrets Revealed Nokia phones go through all kinds of testing before sale, to iron out bugs and usability issues. We spoke to Maik Kobald from Nokia in Dubai to learn some of Nokia’s behind-the-scenes secrets. How are phones tested? Phones are placed in a giant machine that looks a bit like a washing machine, which tumbles them around for hours so that we can see how much bashing a phone can take and how it will get damaged over time. This helps us to pick up any design weaknesses. What about dropping a phone, since everyone does that by accident? Nokia manufactures phones from hard-wearing materials that are resistant to dust, dirt and scratches. By running various tests we make sure that by the time the phone is ready to be sold it is strong enough that if you drop it from about a metre it will not break. How do you protect phone cameras? Our higher-end phones have a special shutter, much like that in a digital camera, that closes over the lens to protect it. When you press the camera button, the shutter retracts, exposing the lens so you can snap a photo. Our basic models don’t have this feature, but the shape of the phone is designed so that the back is raised slightly around the lens – when you put down the phone, the lens won’t come into direct contact with a surface. An example of this is the Nokia 5310 XpressMusic phone, but you should be able to see it in any new Nokia phone.

deconstruction

we take it apart

1. Expansion valve vapourises the refrigerant liquid.

2. Condenser coils (in red) Allow the gas to cool and liquify. Heat is dissipated via the cooling fins.

3. Compressor pressurises the refrigerant to increase its temperature.

4. Evaporator coils (in blue) Remove heat from the interior of the fridge to keep it cool.

5. Suction tube or return line Receives refrigerant and recirculates it.

6. Circuit board box Houses the control electronics and power input.

GLOSSARY

refrigerant (n) a chemical substance used as a fluid in a refrigeration system. Many different types of fluid are used, depending on the system design. Most common are hydrofluorocarbons (HFCs) and hydrocarbons (HCs).

A fridge works on two physical principles: the relationship between pressure and temperature – increase the one and the other rises – and the movement of heat from regions of high concentration to regions of low concentration. A fridge uses the evaporation of a liquid to absorb heat. (When you put water on your skin it makes you feel cool because as the water evaporates it absorbs heat. Put liquid refrigerant* on your skin and it will freeze your skin as it evaporates. Note: this is not a good idea.) So how does a fridge work? A refrigerant gas is drawn at low pressure and temperature through a suction tube (5). The compressor (3) compresses the gas to a higher pressure and its temperature rises. It then moves on to the condenser coils (2) where the heat dissipates into the air and the gas begins to condense into a liquid. You’ve probably noticed by now that this part of the fridge is always warm. As the liquid then flows through the expansion valve (1), the liquid refrigerant moves from a high-pressure zone to a low-pressure zone and so it expands and evaporates, making it cold. The now very icy vapour and liquid are able to cool the air in the cabinet of the refrigerator through an evaporator (4). The liquid absorbs the warmth from the air inside the refrigerator and turns back into a low-temperature gas, and again starts its journey through the compressor.

TEXT AND ILLUSTRATIONS: ANTHONY SAMBOER

the Inner workings

the Refrigerator Interior light Comes on when door is opened.

Temperature control Connected to thermocouple and thermostat.

Evaporator coils

Expansion valve Door gasket Contains magnets to ensure secure sealing.

Condenser coils

Suction tube or return line Compressor

Circuit board box

CLOVER FACT

The temperature in your fridge should be around 4 ˚C. Because bacteria can grow to unsafe levels between 5 ˚C and 60 ˚C, we call this the temperature danger zone, and you should keep temperatures in your fridge below this range. Yoghurt that is kept below this temperature can remain edible for up to 10 days after the sell-by date before bacterial processes make it truly dangerous. Store yoghurt above this temperature and you’ll be lucky if it survives to reach the sell-by date at all.

OUR FAVOURITE BIT The thermocouple (which is like a thermometer) senses when the temperature in the fridge is as cold as you want it to be. When it reaches that temperature, the device shuts off the electricity to the compressor. After a while, when the temperature rises again, the compressor is reactivated and the cycle repeats.

SHOCK HORROR

There was a time when the commonly used refrigerant CFC (chlorofluorocarbon) damaged the earth’s protective ozone layer. CFCs were replaced with the less damaging hydrochlorofluorocarbons (HCFCs) and hydrofluorocarbons (HFCs). These replacements are less harmful to the ozone layer but still add to global warming.

SMILE-A-WHILE

What do you get if you cross a fridge with a radio? Cool music.

trying hard You’re sitting in class, hard to look the ast, trying to concentrate (or at le in your stomach that won’t stop, bling part), but there’s a rum of is that nice cheese-and-tomato and all you can think lunch box (or the Tinkie you sandwich in your . hid from your brother)

food for thought

BY NICKLAUS KRUGER • photographs: gallo/gettyimages.com

You’re hungry.

But what exactly is going on to cause this? There are quite a few things that could be contributing to your hunger ... When glucose runs low, SWOON Your blood-sugar levels may be low. makes you feel hungry, in Insul sed. a hormone called insulin is relea be converted to glucose. and also causes glycogen in your liver to

PSST … Other hormones that coul d be triggering your hunger include ghrelin. This is released from adipocytes (fat cells). y , caused b have set in en 12 and ld e u o tw c e b s g in n a g e p b r e g se n e pulse to ch. Th OUCH! Hu nervous im our stoma a y g in in s d n n o se contracti last meal, after your ungry. h e ’r u o y 24 hours g you in ll te , in your bra

chilly June air. just feeling that re u’ el yo be ay m more likely to fe BRRR … Or ture drops, we’re rm. ra pe wa m g te in ep dy ke bo When our more energy e us we e us ca ly be hungry – probab

TICK TOCK The fact that it’s almost lunc htime may also have something to do with it. We human bein gs are psychologically susceptible to external clocks (especial ly the ones on our arms and cellphones). Hunger can be learn t! e could help to ng food you lik ei se or g to trigger in st ling, ta e more likely ar s ur lo co MMM … Smel n rtai red, and nger. Even ce -inducing than er ng hu trigger your hu e or m hers (green is hunger than ot tite). sses the appe purple suppre

e v a h u Do yo

food issues?

ings that could th f o s e c a tr ay contain This article m change the way you th ink about food and ea ting. Does any part of the following wish list sound familiar? If only I could eat junk food and not get the bad effects; if only I had two stomachs so I could scoff down more at an all-you-can-eat night; or, perhaps, if only I didn’t have to eat at all … Whichever applies to you, one thing is constant: food has taken over our lives. And this shouldn’t be a surprise. After all, if we don’t eat, we die.

DID YOU KNOW?

Your brain consists of about 40% docosahexanoic acid (DHA). DHA can be made only from polyunsaturated fats available in food.

food for thought IT BEGINS IN THE BRAIN

Hunger and thirst are not philosophical issues; they’re as instinctive as breathing. The ‘triune brain’ model was developed by Paul MacLean in the 1950s. He proposed that the human brain is made up of three parts (see diagram). Though the three interact substantially, each part is equipped for specific functions. The part of the brain made up by the brain stem and cerebellum is often referred to as the ‘reptilian’ brain. Its purpose is closely related to physical survival and maintenance of the body. Temperature, breathing, sleep, hunger and thirst are regulated here. The limbic system is made up of the amygdala and hippocampus. It is where emotions are generated, memories are stored, and smell and taste perception take place. The neocortex is where conscious thought happens. Also known as the cerebral cortex, it controls thinking skills and reason.

BY MAYA NAUMANN • photographs: gallo/gettyimages.com

THE TRIUNE BRAIN

Reptilian brain (body) Limbic system (emotions) Neocortex (mind) HOW MUCH IS TOO MUCH?

Follow the cues of your reptilian brain. When our need for oxygen increases – like when we walk up a flight of stairs – we automatically start taking deeper breaths faster. When we lie down to sleep, we don’t need as much oxygen and our breathing slows down all by itself.

We do not have to think about it. Appetite and satiety (feeling of fullness) provide an accurate guide for regulating the amount of food we eat. If we consistently eat more than needed, increased fat storage occurs and insulin release patterns can change. When one hormone changes in the body, it has a knockon effect and disturbs other processes. Every human body has a reptilian part of the brain that alerts us when to start – and stop – eating. But in the neocortex we make decisions about food. By studying different kinds of food and learning where nutrients are found, we can use our knowledge when we choose what to eat. Instinct tells us how much and when, knowledge tells us what.

your metabolic rate and by making you feel lethargic and more inclined to lie on the couch than be active. It tries to add to fat stores when it gets the chance by increasing production of fat-storage enzymes. It has interpreted inadequate eating as a threat to survival, and is now preparing for famine. Like a squirrel storing away nuts for the winter when no food is available, the body prepares itself for future episodes of starvation. Some people who suffer from body image distortion, such as anorexia nervosa, manage to overpower or repress hunger over a longer term, but they suffer many side effects. We are simply not meant to starve!

FAST FACT

Weight-loss companies want to convince us we’re not in shape unless we look like models. But natural weight and body shape are genetically programmed into individuals. We are not all meant to be one size; there is biological diversity in the human race. There are three main body types: the endomorph, mesomorph and ectomorph, and lots of variation in between. A natural endomorph may look large next to a slim ectomorph, but actually be at a healthy weight. The standard for ideal weight most widely used is BMI (Body Mass Index). But health experts are also opting for hip-towaist ratios (see p. 18).

AM I HEALTHY?

Peptide YY is produced in the digestive tract in response to a meal. It inhibits appetite and signals that we should stop eating now. BIRD vs BUFFALO

What constitutes the ‘right’ amount of food is different for each person. In essence, the right amount is how much food it takes to give enough energy to last until the next meal. There are several factors that influence the amount of energy a person needs: these include metabolic rate (the rate at which your body uses energy, or burns kilojoules); level of activity; gender; age; and body size. The food guide pyramid is a reference to the standard minimum daily intake. (For a small, sedentary woman, it should be about 1 600 calories or 6 688 kilojoules per day.) But, again, it differs per individual needs. IF I DON’T EAT ENOUGH?

If you starve yourself, your body will try to hold onto as much of its energy stores (fat) as possible. It does this by slowing down

THE BOTTOM LINE

Appetite is not something that should be suppressed to achieve an unrealistic body size. Eating is essential for survival and optimum performance. Follow your body’s instinctive cues when hungry or thirsty, and use your intellect on the good things to fuel your body with. Add regular exercise, and you’re on your way to having a healthy body that will help you succeed in every part of life.

big issue

BULK

ok like a Are you desperate to lo

superhero, with the mos

ripped body anyone has ev er seen? How far should yo

u go?

Some guys let the quest for building bigger muscles take over their lives. They suffer from a condition known as bigorexia, a muscle dysmorphia disorder. Just as with anorexia or bulimia nervosa, someone suffering from bigorexia has a distorted body image. Bigorexics think they’re not big enough, and become obsessed with building big, bulky muscles. Although there’s nothing wrong with working out to increase muscle strength, the danger lies in an obsession with body image. Building muscle in a healthy way takes effort and patience. But if the main concern is to look bigger, chances are that you’ll become impatient, which may make you consider using anabolic steroids or other illegal hormone supplements. The adverse side-effects of these substances are often seen only after a long time: dangerous cholesterol levels, acne, high blood pressure, liver damage and even – take a deep breath – reduced testicle size. Yip, serious stuff.

TRUTHS ABOUT PROTEIN

1 A protein shake is a high protein

powder mixed with water to make a protein drink. It usually contains protein derived from soy or whey, some carbohydrates and a bit of fat. Some vitamins and minerals, and flavourants to improve the taste, may also be added.

2 Carbohydrates, not protein, are the

main energy source for muscle activity during exercise.

3 To build big muscles your body needs

SHAKE IT UP

1,4–2 g protein per kg body weight per day. Anything more is unnecessary. If you weigh 80 kg, for example, you need no more than 160 g of protein a day.

Protein shakes have become the latest legal Too much protein on a long-term basis way to build bulk. But be warned: they may may leach calcium from your bones, not be the magic solution after all. making them weak. ‘Exercise is the only stimulus for building muscle,’ says Nicki de Villiers, sports dietician A protein-rich energy bar, containing at the University of Pretoria’s High Performance about 15 g of protein, costs around R8; Centre. ‘If we needed only protein to build big two eggs, which contain about 13 g of muscles, South Africa would be a nation of protein, cost only about R3. giants. However, drinking a protein shake at the right time – about 30 minutes after training – will help to optimise the effect of your weight training. Protein helps to repair muscle that has been broken down during exercise.’ But a protein shake needs to be taken as part of a balanced, scientifically worked-out eating plan. And when is it appropriate to start serious weight training? Experts agree that it is wise to wait until you are fully grown, although training properly with light weights before then builds a strong body framework. Resistance training strengthens muscles, joints, tendons TOO BIG TO BE BEAUTIFUL? and ligaments, and improves the neural control Google ‘extreme body builders’ for images needed for proper muscle contraction. that just might gross you out.

BY LINDA PRETORIUS • photographs: gallo/gettyimages.com, istock photos

THE INCREDIBLE

food and fats

All you need to know about …

FAT CELL

FAT MOLECULE

• Fat cells account for about 20% of an average person’s body weight, and the average adult has 40 billion of them. Eat too much and they begin to multiply, and may reach as many as 100 billion. • No matter how much you exercise, you’ll lose hardly any fat cells. What you can do is reduce the size and metabolic activity of these cells. It’s better to eat consistently than to binge and diet.

• This is an organic chemical compound consisting of fatty acids bound to a carbon backbone, usually glycerol. • Fat molecules stored in cells can be used as an energy source. FAT FACT

Babies have more brown fat cells than white, as they generate energy to help keep a baby warm. BAD

UGLY

A moderate amount of unsaturated fat is good.

Saturated fat should be consumed sparingly.

Trans fat should be avoided at all costs.

Unsaturated fat increases good cholesterol; some types of unsaturated fat are rich in antioxidants. It’s found in plant oils, nuts and fatty fish like sardines.

Saturated fat raises bad cholesterol levels. It’s usually derived from animal sources, such as butter, meat or milk.

Trans fat lowers good cholesterol, raises bad cholesterol and impairs cell membranes. It’s often found in margarine and baked and fried foods, and is produced during a chemical process.

LOSING YOUR LOVE ROLLS

‘Research has shown the body would rather convert unsaturated fat to energy, while saturated fat will get stored more easily,’ says Professor Nola Dippenaar of the University of Pretoria. The fake fat olestra is so fake the body rejects it without absorbing it. You get the taste without the kilojoules, but fat-soluble vitamins your body needs are carried along with it without doing any good. Weight management depends on a combination of factors. Eat the right types of food in the right proportions, exercise every day and get enough good sleep, and your body will find its own balance, helping you to perform at your best.

A WEIGHT(Y) TEST

The traditional test for obesity has been the Body Mass Index, or BMI. Recent research says that a better indicator is the waist-to-hip ratio. Here’s how to do it Stand up straight but relaxed. Using a tape measure, measure your hips at the widest part of your buttocks, then your waist around the narrowest area, usually just above the navel. Now divide your waist measurement by your hip measurement. For gals, the ratio should be no more than 0,8. A healthy waist-to-hip ratio for guys is 0,95. Check with your doctor if you’re concerned.

By Linda Pretorius • photographs: Fat Cell © Science Photo Library, fat molecule © Prof. K.Seddon & Dr T Evans, Queen’s University Belfast/Science Photo Library

GOOD

IT’S TRUE: WE NEED FAT!

Fats help to maintain, fuel and protect your body. Cell membranes are mostly just fat. Dietary fat also dissolves fat-soluble vitamins (A, D, E and K) and are the building block for other molecules that keep physiological processes in check. Fat contains more energy than the same amount of carbohydrates would. In fact, the liver, heart and skeletal muscle cells prefer fat as fuel. Fatty deposits around your kidneys and eyeballs protect these organs, while a bit of flab under the skin helps to keep you warm.

fat, fat, fat

gm foods

Too ripe to be real

Alter the DNA of an organism via human hands. The result? Genetically modified foods … and controversy.

DID YOU KNOW?

South Africa is the world’s sixth biggest producer of transgenic crops, but produces only around 1% of the world total, while America produces over 60% of the total.

GM AROUND THE GLOBE

BY NICKLAUS KRUGER • photographs: gallo/gettyimages.com, istock photos

WHY MODIFY? GM foods aren’t going to solve world hunger because poverty is not really caused by the lack of food production but the fact that most food does not reach the people who need it. So what’s the point of GM food? • To make food more resistant to disease/toxins/pests/cold; • to shorten growing time and increase size; • for research purposes; and • to make food tastier.

HOME GROWN South Africa is one of the world’s largest producers of GM crops. The first GM crops were introduced here in 1997. Since then, five have been approved for release: insect-resistant cotton and maize, and herbicide-resistant cotton, soya and maize. Since the law doesn’t require that GM products be specifically labelled as such, you’ve probably eaten a whole lot of modified stuff over the years.

GM lovers USA, Canada, Argentina, Brazil, China and South Africa. GM sceptics Venezuela, Zambia, Zimbabwe, the European Union, Greenpeace and the Pope (who insisted that GM foods be included in the list of ‘mortal sins’).

NO FAKE FOOD, THANKS The best way to avoid GM products (if that’s your goal) is to buy only ‘organic’ products. And even then, you can’t be 100% certain.

SHOCK HORROR

Some biotechnology corporations engineer and sell self-destructing seeds that can’t be used to create a new generation of seeds. Farmers are then forced to purchase new seeds for each new growing season.

Heard about the pig that got injected with spinach genes? Read about the ‘Popeye pig’ in the GM section at <www.hip2b2.com>.

FEARS vs FACTS Won’t GM food alter human DNA? That’s not quite how DNA works. We don’t get our DNA from our food (or else we’d look a lot more like fish, rice and wheat). Won’t herbicide-resistant GM plants pass their genes on to other plants and create uncontrollable superweeds? Cross-pollination is relatively frequent in plants, but most GM plants require some TLC and won’t survive in the wild. Can’t genetic modification create ‘superbugs’ that might escape from the lab and kill us? Even if someone intentionally created a vicious bacterium or virus, there are systems in place to stop this from getting out of hand, such as creating bugs to kill the bugs. What if I’m allergic to fish and a fishy gene turns up in my mielie? Mostly, the genes taken out of one organism aren’t the genes that make you allergic to that organism. And if it is, retailers are required to point that out to consumers. Isn’t this messing with nature? Yes it is. But as long as there are benefits to growing GM products, it’s unlikely we’ll see the end of them any time soon.

food science

G O L DEN DE L ICIO U S Pies are the bomb for beating the munchies, but before you take that next bite, spare a moment to discover why spreading raw egg over the crust before baking makes all the difference between a pale pastry and a golden delicious pie. Professor John Taylor, from the University of Pretoria, says browning occurs because of the Maillard reaction (named after French chemist Louis Camille Maillard) between amino acids in the egg protein and simple sugars (such as glucose) in the pastry. Unfortunately, the most reactive amino acid is lysine and so, while golden brown pies may look and taste delicious, the browning process actually robs us of some of the nutritional value of the egg. YOU CALL THAT FOOD?

See the weird food chef in action live on the HIP2B2 TV show, Monday, 9 June at 16:30 on SABC 2.

WHEN GOOD DRINKS GO BAD ‘The bubbles in fizzy drinks come from carbon dioxide gas,’ explains lecturer Isabel Landsberg of the HTA School of Culinary Art. ‘The gas is forced into the container under pressure and dissolves in the drink.’ Removing the top from a carbonated drink bottle releases pressure and causes the excess carbon dioxide (CO2) molecules to come out of solution as bubbles. The liquid is, however, still supersaturated and will continue to release the carbon dioxide until it goes flat. The carbon dioxide forms a very weak carbonic acid (H2CO3), which causes a tingling sensation on your tongue.

DID YOU KNOW?

The first fizzy drinks were enjoyed more than 200 years ago when American pharmacists added herbs and chemicals to unflavoured soda water. Back then it was considered healthy to drink soft drinks.

the chemistry

Why can we eat mouldy cheese, why do fizzy drinks lol-LIPOPS

A mixture of corn syrup (dextrose) and cane sugar (sucrose) is gradually heated up to 154 ˚C in a vacuum, flavoured and then cooled to form a glassy substance. Just like glass, a lollipop is actually a supercooled liquid. Fruit-flavoured lollipops are flavoured with citric acid, the others with malic acid. Flavourants and colourants are mixed in by a kneading machine with two mechanical arms that fold the batch over itself. This process introduces air bubbles into the candy, making it lighter and easier to break. BIG SUCKER

The world’s largest lollipop (certified by Guinness World Records) weighed over two tons and was 159,51 cm in diameter and 48 cm thick. Now that’s one gigantic sucker.

ASPARAGUS PEE Ever noticed how your pee smells strange after eating asparagus? About one in three people suffers from ‘asparagus pee’ – which scientists from the Royal Society of Chemistry believe is caused by the digestion of sulphur-containing amino acids in the asparagus. The body breaks down the complex amino acids into simpler sulphurbased compounds, which are known for their unpleasant odours. Hydrogen sulphide (H2S), for example, is known as ‘rotten egg gas’ because of its pungent smell. Eugh!

sweet sweet SYRUP Kabelo Segone, chef consultant at the HTA School of Culinary Art, shared some of the funky names given to sugar syrup when it is prepared at different temperatures: ‘Heating sugar syrup to 118 ˚C creates what we call “soft ball” syrup. When the hot syrup is dipped into cold water, it holds its shape and remains soft. This is used to make fudge. ‘Heat the syrup further to 125 ˚C and it forms a firm but pliable ball that has a chewy texture. This is called “hard ball” syrup and is used for nougat, marshmallows and gummies. ‘So-called “soft crack” syrup forms at 134 ˚C. The syrup is used to make saltwater toffee and butterscotch. It is brittle, but can still be pressed into shape. At 150 ˚C, “hard crack” syrup forms; this is is very brittle and crisp, and is used for glazing fruit and for nut brittles, toffee and lollipops. Beyond this temperature, sugar syrup rapidly turns into caramel.’ FAST FACT

of cooking

In movies the ‘glass’ windows and bottles used by stuntmen and -women are actually made of sugar.

lose their fizz and how are lollipops made?

By Mandy Van Staden photographs: istock photos

S T IN K Y C H EESE According to Kabelo Segone, chef consultant at the HTA School of Culinary Art, blue cheese is made by mixing curds (coagulated milk) with cultures of the blue mould, Penicillium roqueforti. The cheese is aged for two months at cool temperatures and high humidity. Metal rods are used to create the spaces in which the mould grows. This causes the characteristic blue marbling that gives the cheese its ‘ripe’ flavour and indicates it is ready to eat. Blue cheese is safe to eat because the fungus Penicillium roqueforti is not poisonous and the manufacturing process is sterile. But not all moulds are safe. Some are poisonous and bacteria sometimes can grow along with the mould – next time you notice mould on that old brick of Gouda or Cheddar in the fridge, cut it off before you indulge.

game

Match the RDA* *Really Disgusting Allowance

They say we swallow insects unintentionally all the time. Bet you didn’t know that many of those insects are contained in food we eat. Play this RDA game and match up the treats in the left column to their icky ingredients to learn about the ones that made us cringe the most. Don’t eat your sandwich while reading this …

Cherry-flavoured sweets Concentrated drinks Preserved meat Jelly sweets Boiled red sweets

REALLY ICKY INGREDIENT 1. While the joke that this drink will turn your insides yellow may not be true, it can give you hives and a runny nose. This is because of the colourant used: sunset yellow (E110). 2. A dodgy colourant used in most things red is called azorubine (E122). It’s an additive derived from coal tar (yuck) and is banned in Sweden, the USA, Austria and Norway … but not here. 3. These contain a colourant called carmine (E120) that’s derived from the dried bodies of female cochineal insects. It causes allergic reactions in some people. 4. This will gross you out: they contain an additive called olestra that can cause anal leakage. Putting it in crisps may help keep the kilos off, but our guess is it won’t make you very popular. 5. You’ve heard of tartrazine (E102), right? This colourant is nasty because of the allergic reactions it can cause. It’s banned in Norway and Austria.

Potato chips

6. These guys are stuffed with all sorts of baddies. The one we’ve all heard of is MSG (E621). This flavourant is safe but it can cause asthma in sensitive people.

Maize-based puffs

7. This contains an additive called potassium nitrate (E252) that is derived from animal or vegetable waste matter. It also happens to be used in fertiliser!

Orange squash

8. Ever wondered about that supermarket shine on apples? Shellac (E904) is the reason – and gives these their gloss. It’s a resinous secretion from a tiny creature called the lac insect that helps it stick to trees.

SOLUTIONS • Cherry-flavoured sweets: 3 • Concentrated drinks: 5 • Preserved meat: 7 • Jellybeans: 8 • Boiled red sweets: 2 • Potato chips: 4 • Maize-based puffs: 6 • Orange squash: 1.

By Kate Carmichael • photographs: istock photos

TASTY TREAT

the journey of

small intestine street This is the first stop your digested food makes after it’s been through your stomach. It enters the small intestine at different rates: first starch, then proteins and lastly fats. • The largest internal organ is the small intestine. • Despite its name, it’s actually four to five times longer than the large intestine (colon). If it weren’t looped back and forth upon itself, it wouldn’t fit inside your body. • Food moves down the small intestine at a rate of 1 cm/minute.

What really happens to that (‘not very healthy, you know’)

THE CHEESEBURGER Despite its popularity, a cheeseburger is not extremely nutritious. It contains 32 g of carbohydrates, 19 g of protein and 20 g of fat – quite a high-fat, highprotein meal. (You may want to opt for a salad instead.) But do you know what happens to it once it passes your lips? Proceed to Small Intestine Street, and follow the cheesy journey from there.

1st stop

small

blood STREAM Starch Station Protein Park The digestive juices in the stomach prepare the protein in the patty and cheese for the main digestive process in the small intestine. The enzyme rennin curdles the casein in the cheese to prepare it for the protein enzyme breakdown, and the enzyme pepsin starts breaking down the protein into smaller pieces. So the various protein enzymes in the small intestine finish off the work by breaking the protein down into smaller and smaller molecules until you are left with amino acids. These are absorbed straight into the bloodstream, where they are carried to the liver and then released back into the bloodstream.

FAST FACT

If the burger included a wholewheat roll, the high fibre content would pass through the intestine intact – it doesn’t get absorbed. So a white roll is more likely to cause constipation than a wholewheat roll.

DID YOU KNOW?

People like body builders and athletes think they need to eat large amounts of protein to build muscle; however, although protein is important in moderate amounts, carbohydrate is the main source of energy for any person.

By Karen Horsburgh • photograph: istock photos

Although enzymes in saliva in the mouth start to digest the burger roll, most of it is digested in the small intestine. The starch is broken down into smaller sugars, called disaccharides, which are further broken down into molecules small enough to be absorbed by the bloodstream. The bloodstream sends them to the liver and around the body, to supply the energy to keep everything going. The cheese in the burger contains lactose, the main sugar in dairy products. If you have a deficiency in the digestive enzyme lactase, all lactose cannot be broken down in the small intestine and it ends up in the colon.

a cheeseburger

body science

cheeseburger once it passes from your lips to your stomach?

intestine street

V & M Avenue A burger contains very little vitamins and minerals, so you should accompany it with a salad and a fruit juice. Vitamins and minerals from the salad and cheese are easily taken up into the bloodstream and directed to all the different parts of the body. The fat-soluble vitamins (A, D, E and K) are stored in the liver and fatty tissues; water-soluble vitamins (B and C) are not easily stored and excess amounts are flushed out in the urine. That is why large-dose vitamin supplements are often called ‘expensive wee’!

CLOVER FACT

lymph avenue

A matchbox-sized block of cheese (30 g) contains the same amount of calcium as a cup of milk (although three times as much fat). And we all know that calcium gives you strong teeth and bones.

Fats Farm

SHOCK HORROR

The acid in your stomach is strong enough to dissolve razor blades!

The burger patty, cheese and margarine contain quite high amounts of fat. Fat also starts to be digested in the stomach, but in order to be absorbed, it needs the emulsifying action of bile, which is released in the small intestine. (Bile works in a similar way to washing-up liquid when it is put into a greasy pan.) Bile is the ‘middle man’ – it holds the fat in a watery environment so that the fat enzyme can break it down into smaller components called fatty acids. These are absorbed into the lymph system and then into the bloodstream. Fatty acids then need to go through the liver before being delivered via the bloodstream to different parts of the body (mainly the fat layers for storage).

FAST FACT

Fat slows down the rate at which food is digested, so a lean burger is digested a lot faster than a bacon-and cheese double burger.

inter is at hand, so it’s time to protect yourself against nasty bugs. Like the common cold, influenza (flu) is caused by a virus. However, whereas the symptoms of a cold develop slowly, flu symptoms can attack you very quickly. The flu virus causes respiratory diseases, so it attacks the organs related to breathing, causing dry coughing and a sore throat. But those of us who’ve had flu know that it affects the whole body. You develop a fever, chills and sweats, tired and achy muscles, and headaches, and you just don’t feel like eating. NO COMMON CURE A cold can be caused by over 200 different types of virus, while flu is caused by a much smaller number of viruses. This is why there are vaccines for the flu and not for the common cold.

DEADLY STRANDS In 1918 there was an outbreak of flu called the Spanish flu. This virus worked very quickly, often killing people within hours of the first sign of infection. In total it may have killed between 20 and 40 million people. Today, bird flu is another type of flu virus that could also kill millions of people. Of course, these days we have flu vaccines to help protect us. The vaccine is made from the dead flu virus, and it helps your body to fight the live virus before you actually fall ill. So why can you still fall ill even after being vaccinated? Because, for the flu vaccine to work, the dead virus in the vaccine has to be similar to the live virus that infects you. The type of virus used in a vaccine is chosen about 10 months before the flu season begins. A vaccine protects against up to 15 strains of flu, but every year it must be decided which strains are going to be most prevalent

Mighty

and therefore which ones should be included in the vaccine. However, the flu virus mutates and changes with time, and so the types of virus that infect people during the flu season may change between the time that the vaccine was made and the end of the season. That’s why you should get vaccinated every year.

It mutates and cripples (even slays) its victims … In one year, this mutating virus is said to cause 3 to 5 million cases of severe illness and 150 000 to 500 000 deaths.

How flu is transmitted from ducks to humans

Every year, flu begins in the East, in places like China and Japan, and is carried to the West by ducks as they migrate. As a result, the WHO (World Health Organisation) can see beforehand which strains of flu will affect the West, and make vaccines that can prevent these particular strains.

body smart

PROTECT YOURSELF When people infected with flu cough or sneeze they release tiny droplets containing the flu virus into the air. If you breathe in the infected droplets, or touch objects handled by the sick person, you may also catch the flu. To stop the virus spreading: • wash your hands frequently; • exercise, get enough sleep and eat enough fresh fruit and vegetables to strengthen your immune system; • cover your mouth and nose when you sneeze or cough to stop the virus spreading to others (and make sure that you keep washing your hands); and • to recover when sick, stay in bed, drink lots of fluids, don’t smoke or drink alcohol, and gargle with warm, salty water.

mutant

let nobody tell you, ‘It’s only the flu!’

Clover Fact It’s important to keep hydrated when you’ve got flu, especially if you come down with a fever as well. Drink as much fresh water as you can. Vitamin-rich beverages are good because they also provide much-needed nutrients that may be hard to get down a scratchy throat in solid form.

HOT RESEARCH A biotechnology company in the USA is trying to develop needle-free vaccines. So far they’ve developed a skin patch that helps the bird flu vaccine work more effectively. The patch works by using a substance called an adjuvant, which helps to strengthen the immune system. When used together with the vaccine it helps the vaccine work better. To find out more, go to <www.sciam.com/article. cfm?id=small-company-gets-us-go>.

By Alpa Somaiya • Additional research by Brand Ambassador Megan Mina • photographs: gallo/gettyimages.com, istock photos

TO KISS OR NOT TO KISS ... You all know that flu can be passed on orally. So should we keep our kisses to ourselves? What are your thoughts on the proposed Kissing Law? SMS your thoughts to 34978 (each SMS costs R2). HIP2B2 Brand Ambassador Megan Mina interviewed peers about this topic. Click to the ‘Out There’ section at <www.hip2b2.com> for their responses.

sport science

Fancy footwear

Feet are odd. Sometimes they look – and smell – funny. They’re also one of the most intelligent designs around, so it’s only fair that you protect them with intelligent shoes.

THE ANATOMY OF A FOOT

FINDING THE RIGHT FIT

Each sports shoe manufacturer uses a few unique technologies in their shoes to better meet the needs of different athletes. New Balance designed Abzorb SBS to give long-distance runners maximum cushioning with the added benefit of durability. Its cored design allows for little pockets of air that help to absorb the energy of impact, and it’s made of a unique durable material. The ASICS Nimbus 9 running shoe has a host of features including multiple materials throughout the shoe, making it

lighter in one section and stronger in others, and GEL technology in the heel and front of the shoe for impact absorption. Nike’s Shox Experience shoes are built on a Shox platform (spring), but the ‘pillars’ are the well-known air bags. This gives a smooth ride owing to the cushioning and is said to give the runner an advantage by giving back some of the energy stored in the air bags as the foot leaves the ground. DID YOU KNOW?

Each brand of shoe has a unique mould for its shoes called a last. Most people will buy the same brand of shoe continuously because they find a certain brand’s last comfortable, but don’t realise they should try on a few brands to see if another last will suit them better.

By Erin Classen • photographs: gallo/gettyimages.com

good sports shoe must support the foot and ankle in the correct areas and must be designed with the specific sports activity in mind. Three of the leading footwear brands interviewed for this feature agree: the design is heavily influenced by the needs of athletes. Once constructed, the shoes go through rigorous quality tests. At the Nike Sports Research Lab in the USA, employees and key athletes test products with different technology. ASICS researches the running style of athletes and how they respond to different aspects in the design.

• Bones, tendons and ligaments of the foot and ankle form the shock absorbers, suspension system and propulsion point, making us upwardly mobile. • Feet can withstand enormous pressure over a relatively small surface area. • The bones of the foot are arranged to form a stable arch that allows us to push off the ground and use the ligaments as springs.

ONE SI Z E D OES NOT F IT A L L Intelligent sports shoes are not meant only for runners. High-top basketball shoes have lateral support for the ankle because basketball players run short distances and must change direction instantaneously. Cross trainers are hybrid shoes designed for gym use only. Treadmills have inbuilt cushioning so it’s not necessary for these shoes to have the same support structure as a road-running shoe. Trainers suitable for dancing usually have extra cushioning for the ball (front area) of the foot. Nike has designed a variety of tennis shoes for use in different tournaments – and different weather conditions. But what’s the smartest thing about sports shoes today? The fit. The latest

technology is useless if the shoe doesn’t fit properly. New Balance has shoes for just about every arch, length and width of foot. When designing the Nike Free concept range, designers tried to come as close to barefoot running as possible, using the human foot as their inspiration. And ASICS has the right idea in its name: Anima Sana in Corpore Sano (a sound mind in a sound body). Sports shoes are expensive, but you are paying for the latest technology, scientific research and a design that will protect your feet. So, when buying sports shoes, get professional advice, ask for the correct fit, choose a good shoe and keep active.

ASICS: Kinsei 2

UPPER 1 Cuprothermo nano technology for temperature regulation. 2 Personalised heel fit caters for different ankle widths and reduces heel slippage. 3 Wing construction around ankle and integrated dynamic cradle for better support.

CAREER ‘Creativity and technical knowledge are essential. In every design you will need to marry the two and still create a commercially viable shoe. Technical knowledge will be focused primarily on materials and the human body. Various educations will provide you with the basic entry criteria to become a designer, but it’s how you mix technical aspects and cool looks that will make you a great designer.’ – Servaas Arts, Nike Footwear and Equipment Director

OUTSOLE

4 SoLyte for better bounce-back properties. 5 Individual gel pods in forefoot. 6 Front foot-propulsion plate gives a faster, more efficient toe-off. 7 Spacetrustic system in foot arch for better support in gait cycle.

6 7

sport science

New Balance: MT908 1

3 2

UPPER 1 Toe-guard protection shields foot from debris from the road. 2 Breathable mesh allows air circulation for temperature regulation.

OUTSOLE 3 Rock Stop for better grip in all terrain.

MIDSOLE

4 Abzorb SBS provides maximum cushioning with durability. 5 Impact-protection plates along the midsole allow for a softer run. 6 Abzorb SBS for added heel protection. WHAT’S YOUR TYPE?

Everybody has a personal pronation type: this is the way the foot moves to distribute impact. The heel makes contact with the ground, the foot rolls inward, makes complete contact with the ground, and supports the body weight in preparation for push off. Some people roll more than is ideal, some less. When buying new sports shoes, take along your old, worn-in ones and consult the store’s resident expert, who can help you pick a shoe that suits your pronation type.

Nike Shox: Zar 3

UPPER 1 Leather upper provides durability and support. 2 Synthetic overlays offer enhanced support and lockdown. 3 Zoned collar padding offers comfort. MIDSOLE

1 2

4 Low-profile Nike Shox columns for cushioning and

a smooth transition.

4 7

5 Resilient midfoot plate adds support and stability. 6 Minimal heel cup offers support and lightweight fit. 7 Pebax® Nike Shox cushioning plate cups the heel for

a stable base with long-term resilience and durability. 8 Phylon midsole provides lightweight cushioning. OUTSOLE 9 Nonmarking rubber outsole offers traction. 10 Lateral outrigger for stability during side-to-side movement. 11 Exposed forefoot flex grooves improve flexibility. 12 Forefoot pivot points for traction during quick turns.

9 11

sci diy

CHASE THE WIND

Love the feeling of wind through your air? Here’s a simple way to measure wind speed.

YOU NEED

• four disposable cups • some paint and a small paintbrush • a large sheet of fairly strong cardboard • a ruler • scissors • a stapler • a large drawing pin • a pencil with a rubber on the end • a watch or stopwatch that can display seconds

THE SUM OF IT

Distance cup covers = circumference of circle with radius equal to half the length of the cardboard strip

HOW TO DO IT

1 Paint one of the cups and leave it to dry. 2 Cut two identical strips from the cardboard sheet. 3 Staple the cardboard strips together in the centre to make a cross. 4 Staple the cups to the ends of the cross, taking care that they’re all facing the same direction. 5 Take the drawing pin and push it through the exact centre of the cross, and take the rubber end of the pencil and push it onto the pin. 6 Hold your newly made anemometer in the wind – it should move freely as you hold the pencil, while the pin holds it securely. HOW IT WORKS

As the wind blows it meets resistance from the cups and pushes them round. Using the coloured cup as a marker, you can use a watch or stopwatch to figure out how long it takes for your anemometer to make a full revolution. And using the formula on the right to measure the distance the cup covers, you can roughly work out the speed of the wind.

Wind speed =

distance cup covers time it takes for a full rotation

RESEARCH and EXPERIMENT CONDUCTED BY NICKLAUS KRUGER • PHOTOGRAPHS: DENVER HENDRICKS, istock photos

advertorial

rea ching new front i er s

Sasol is not just another fuel company. It is innovative beyond belief, going right back to the company’s origins, which grew out of the wacky idea of turning coal into petrol. Sasol uses science to create magic and improve lives – it is an established market leader in the energy industry. Sasol is well known as an excellent employer. It offers exceptional opportunities to talented people. The Sasol bursary scheme is highly sought after and aims to attract outstanding individuals to the organisation – especially students with a genuine interest in maths and science. So the goal is to provide students with the curiosity, enthusiasm and energy necessary to appreciate maths and science as subjects of learning for everyone – not just scientists. Do you have what it takes to work for this dynamic, market-leading company? To find out whether you qualify for the bursary scheme, visit <www.sasolbursaries.com> or call 0860 106 235. They offer bursaries for full-time university studies in BSc Engineering, BSc and BCom. Sasol is an equal-opportunity employer and awards bursaries to deserving students of all population groups.

Choose a great career in science METEOROLOGY Are you keen to watch the weather for signs of Armageddon? Meteorology is the scientific study of the atmosphere, focusing on weather processes and forecasting. Meteorologists do air-pollution research, track radiation fallout, do weather forecasting and experimental weather testing, and create weather maps. They may work as researchers, teachers or technicians, or even on the evening news. This career will suit you if you like dealing with complicated systems, enjoy mathematics and using hi-tech gadgets, and really want to know when and why it’s best to hit the beach.

WHAT DO YOU NEED TO STUDY THIS? To register to study meteorology, you’ll need to score at least a 4 in mathematics and physical science, and you’ll need to write an admission exam. Several universities offer three-year Bachelor of Science degrees in Atmospheric Sciences: Meteorology, and you can study for a fourth year for a BSc Honours degree, which is necessary if you want to register as a researcher. Several technical institutes also offer a BTech diploma in Meteorology, with entrance requirements similar to those for the university degree program.

The cost of food The inflation rate, petrol prices, the prime lending rate and the cost of food are all going up. What’s going on?

WHY FOOD PRICES HAVE INCREASED fact 2

Rice producers such as Vietnam and India stop exports to provide additional rice for their own markets.

fact 1

March 2006: cost of yellow maize meal (livestock fodder) doubles. Farmers increase cost of meat and milk.

We are more dependent on locally produced rice.

fact 4

Leading companies fix bread and milk prices. Farming and delivering produce to the shops cost more.

Supply decreases.

FOOD PRICES INCREASE

Price-fixing scandals After the bread price-fixing scandal, eight dairy companies were accused of fixing the price of milk. The South African Competition Commission says that these firms exchanged confidential information on the purchase price of milk from farmers so that they could coordinate pricing strategies and fix (set) the retail price of milk. By buying surplus milk from farmers and selling it to one another, they maintained artificially high prices that eliminated smaller operators. Sneaky. We’re still waiting on the verdict.

fact 3

Petrol price increases.

Smaller producers/ sellers eliminated.

fact 5

Inflation rate increases.

GLOSSARY • Wholesale price (cost price) is the amount that shops pay producers for goods that they will then sell on to the public at a marked-up price. • Retail price (selling price) is the amount that consumers pay for an item in a shop. Retail price = wholesale price + mark-up. • Profit is the amount of money made on a sale. (If the profit is negative we say that a loss has been made.) • Mark-up is the amount added to the wholesale price to create the retail price. • Profit = retail price – (wholesale price + related business expenses). • Percentage profit = (profit ÷ wholesale price) x 100. Example A farmer produces milk and, after all his expenses are included, it costs him about R1,30 per litre. He packages the milk and sells it directly to a chain of food stores at a wholesale price of R1,80. The retail price of the milk is set at R6,80 per litre. Effectively, the mark-up is R6,80 – R1,80 = R5,00. The percentage profit is (R5,00 ÷ R1,80) x 100 = 278% (wow, not bad!).

smart maths SOLUTIONS

Photographs: istock photos

A store buys a toy. It is marked at a special starting price, but after three weeks not one unit has been sold. The store marks it down by 25%. It is now selling for R100. What was the special starting price before it was marked down?

Question 1

Question 4

Wholesale price of the item x (100 + percentage mark-up) ÷ 100 = new selling price. R40,00 x (100 + 300) ÷ 100 = R160 So even if the store sells the jeans on sale at half price, it’ll still make a large profit!

A baker makes rolls. After all her expenses are included, it costs her about 20c per roll. She packages a dozen (12) rolls and sells them to a small restaurant at a wholesale price of 80c per roll. The retail price of the rolls in the restaurant is R36,00 for a dozen. How much profit does the baker make in comparison to the restaurant?

The same scenario as in Question 2 but this time compare the percentage profit of both the baker and the restaurant for a dozen rolls.

Question 2

Question 3

Effectively, the baker is making a profit of 60c per roll, so for every dozen rolls she sells, she makes a profit of R7,20. The restaurant sells a dozen rolls for R36,00. Since it paid only R9,60 per dozen, it is making a profit of R26,40. It seems as though the restaurant does relatively little work and makes a greater profit.

You work at a clothing store, where you place price labels on the clothing. The manager asks you to add a mark-up of 300% to the wholesale (cost) price of R40 for a box of jeans. What will the selling price of the jeans be?

Question 3

Question 1

At 60c per roll, the baker makes R7,20 for every dozen she sells. Her percentage profit is (R7,20 ÷ R2,40) x 100 = 300%. The restaurant sells a dozen rolls for R36,00. Since it paid only R9,60 per dozen, it is making R26,40. Its percentage profit is (R26,40 ÷ R9,60) x 100 = 275%. The percentages tell a different story. The baker is making a higher percentage profit than the restaurant even though the restaurant is making more money.

Questions

Question 4

EXPERIMENT - AND WIN Begin an investigation into food prices. Gather the restaurant slips of your friends from the past year. Find adverts for food stores to gauge the difference in food costs. Ask people how much more they are spending than they did a year ago. Draw up a chart to document your findings and email <livmath@iafrica.com>. We will give away a new Living Maths scientific calculator for the best project.

This is a very unusual question as 99% of students and teachers respond R125. But R125 – 25% = R93,75 and NOT R100! So to work out the solution, look at it this way: Let P be the starting price. R100 = P is 75% of the starting price. Make P the subject of the formula: P = x R100 P = R133,33 Test it to see if it works!

MAKE A fair PROFIT Having a food fair or market day at school? You’ll need to sell your stock for more than it costs you to make it. Choose the percentage profit you want to earn. To work out the retail (selling) price: wholesale (cost) price of item x (100 + percentage mark-up) ÷ 100 = retail price. 1. Set your prices at the right level Do your homework. Find out what other people sell similar items for and aim for the middle ground – this way you avoid being perceived as too expensive or too cheap. 2. Give the crowds what they want Selling items that are popular and desirable is advisable because as there is a demand for them, people will pay for them. If you choose to sell niche items, you may be taking a risk. For instance, if you sell second-hand PS3 games, there will be a demand for the products, but if you sell PS1 games, chances are you’ll only have a handful of customers.

smart money

Making moola on the JSE

RANDS AND SENSE Want to make moola in a very adult way? Buying and selling stocks or shares is an avant-garde* way to earn some cash – as a business or as an individual. The JSE Limited is Africa’s largest stock exchange and enables the public to buy shares in various companies. WANT A SHARE? When you buy stocks or shares in a company, you are buying the right to attend general meetings of the company, be updated with information about how the company is doing and, most importantly, you are buying a share in the profit of a company. Imagine that: you could invest in a business and earn some cash if the business makes a profit. Different shares obviously cost different prices, according to the predicted or current profitability of the company. You can buy and sell shares whenever you like through a stockbroker, as long as the company is public and there is a willing seller/buyer.

WHOSE IDEA WAS IT ANYWAY? The JSE has its origins way back in the 1800s (8 November 1887, to be exact) during the Industrial Revolution, when money from the public was needed to finance expanding corporations. Whoever established the first stock exchange in 1415 in Belgium was a true genius – many people (including a certain Mr Warren Buffet, one of the wealthiest men alive!) have made millions on the market. But it is not only the super-rich who are affected by the stock exchange. The Great Depression – which started with the stock market crash on Black Tuesday, 29 October 1929 – resulted in widespread poverty as international trade declined sharply, badly impacting on heavy industry as well as on crop prices, farming, mining and logging. The stock market is a very serious venture that could either break or make that bank balance of yours. * avant-garde (adj) favouring or introducing new, innovative, unusual or experimental ideas.

CONFESSIONS OF A TRADER I (a self-confessed clueless stock trader) decided to venture into foreign territory when I entered into the annual JSE/Liberty Life** investment game for high-school learners. How could I say no – with valuable experience to gain and a grand prize of R4 000 per team member? I encouraged a team of three boys to join me in this adventure, and we formed ‘NHS Moolamakers’. Even though starting to trade is fairly complicated and we’ve experienced many pitfalls, we shall persist and continue to learn new terminology (I learnt that a ‘break-out’ has nothing to do with acne, but refers to the point of no loss or profit). I am sure my fellow BA and investor, James Gowans, will agree that learning how to trade is very useful. Skill, luck and investing at the perfect time are all crucial; after all, one share of McDonald’s stock, originally worth $22,50 in 1965, grew to a staggering $14 000 by 1995 … making it 622,22 times more valuable! The JSE really is your oyster, so go forth and invest. GET TRADING

** For more information about the JSE/Liberty Life Investment Challenge, visit <http://schools.jse.co.za/> or call 011 520 7344/7116. A small entrance fee is needed, but monthly prizes are awarded to teams that make the most profit.

photographs: gallo/gettyimages.com, istock photos

JSE: a group of suit-wearing businessmen trading ‘boring’ stocks behind desks in white office cubicles, right? No way, says HIP2B2 Brand Ambassador, Ashleigh Waterson.

entrepreneurship

How to buy a franchise Want to run your own business with a great name behind you?

WHAT IS A FRANCHISE?

A franchise gives you (the franchisee) the rights to run a business or market a service using the trademark and business model of another business (the franchisor). You are free to be the boss, but have the security of an existing, recognisable brand. THE COSTS INVOLVED

You usually have to pay an upfront fee – ranging from a few thousand rand to millions – before you can trade under the franchise’s name. Some franchisors also require an ongoing monthly fee (often based on your profits, with a minimum level). There will be other costs involved in setting up the business, such as furniture, equipment, salaries, rentals and other bills. WHERE DO I GET FINANCE?

Banks are keener to give a loan for a franchise than an unknown business. But no bank will fund you for a multimillion-rand enterprise if you have only a few thousand

of your own to put into the business. Usually banks require you to put in at least 30% of the total amount. now for the bad news

1. You still need to pay royalties to the franchisor even if you aren’t making any money from your business. 2. You need to play by the rules. You can’t change the menu even if it’s your store. 3. Hidden costs – besides the original franchise fee and royalties, some franchisors expect payment for product replacement, advertising and other costs. 4. There is always a risk that the franchisor goes out of business, meaning you will too. Be sure to invest in a reputable, well-established franchise. 5. Other franchisee’s bad management could give the brand a bad reputation which can directly affect your business. WHERE DO I START?

First, you need to finish school. You must be over 18 to qualify for a loan, and most franchises require at least a matric-level qualification. Visit the franchises you are interested in and observe them in action. This way you can find out if you’ll enjoy owning the business or not.

BENEFITS OF A FRANCHISE

• It gives you an established brand name that customers recognise. • You get initial and ongoing support from the franchisor. • You benefit from the franchisor’s national marketing drives. WHAT ELSE DO I NEED?

• You must understand the business you want to buy – if it’s a King Pie, you’d better know what goes into making pies. • You need a solid grasp of basic businessmanagement skills such as planning, finances and human resources. • You must have a passion for the business – don’t open a Tina Cowley Reading Centre if you hate reading. Owning a franchise gives you the potential to make a lot of money and have a very fulfilling career. With proper research, becoming a franchisee can be the best way to launch your own business. Click to <www.fasa.co.za>, <www.whichfranchise.co.za>, <www.franchisefinder.co.za> or <www.franchiseprospector.com> for success stories.

BY MICHELLE MINNAAr • photographs: gallo/gettyimages.com

Do you dream of being your own boss with the security of a well-known company behind you? Imagine owning a Nando’s or a Sasol garage. Feeling smart? Open a Living Maths centre and help students.

intelligent entertainment

by erin classen • PHOTOgraph: gallo/gettyimages.com

press

play

The Public Holiday It’s Youth Day on 16 June and we remember the 20 000 young people of Soweto who stood up and fought for a fair education. To commemorate this day, youth from around SA will be taking over the HIP2B2 TV show. Don’t miss it on SABC 2 at 16:30. The Fest Grahamstown goes arty for the National Arts Festival from 26 June to 5 July. Enjoy the hottest up-and-coming talent in dance, music and theatre. Click to <www.nafest.co.za>. The Career Event If you’re interested in a career in sport, then be part of the Sport Science Institute’s Futures in Sport orientation on 24 to 25 June. The two-day programme covers a range of careers in sport science and you’ll get a chance to see the professionals in action. Booking is essential. Contact Malibongwe on 021 659 5637 or email <malibongwe@ssisa.com>. The Album Coldplay is back with a new album that promises to be rougher and edgier than their previous offerings. Viva La Vida hits stores on 17 June. The Events It’s the Year of the Frog at Johannesburg Zoo and, on 5 June, the zoo will host its World Environment Day. Learn about the health of water ecosystems such as rivers and dams, and

what we can do to help conserve frogs. For more info, call 011 646 2000 or email <info@jhbzoo.org.za>. • HIP2B2 will be making an impact at GLOBE, a worldwide network of students, teachers and scientists working together to study and understand the global environment. This interactive international event will be held for the first time in Africa at UCT from 22 to 27 June. Go to <www.globe.gov> for more details. • Step up your style at the MTN Durban Fashion Week from 27 to 30 June at the Suncoast Casino and Entertainment World. For info on designers, click to <www.mtndurbanfashionweek.co.za>. The Movies It’s all about heroes at the movies this month. In Narnia: Prince Caspian, the Pevensie children return to the magical kingdom one year after the first adventure. In Narnian time, however, 1 300 years have gone by and they must help Prince Caspian overthrow the evil King Miraz and restore the land to its former glory. • The Incredible Hulk is the latest comic hero to take to the silver screen on 13 June in a new adaptation. Edward Norton plays the title role, and he must choose between finding a cure and returning to normal life as Bruce Banner, or battling his enemies and being The Incredible Hulk.

Wonderboom’s frontman, Cito, reviews the music of his international counterparts.

WORD UP Wonderboom’s Cito had this to say … The smartest decision I ever made was to buy a scooter – two weeks ago. R30 fills a tank and takes me 100 km, it’s easy to park, it’s great in traffic … the only thing that sucks is when it rains. The gadget I can’t live without is my computer. I have my own recording studio and I do everything on my PC, from songwriting and recording to pre-production. I also play around with Photoshop and surf the Net quite a bit. My fondest memory of science was when my science teacher, who was obsessed with Kate Bush, brought a Kate Bush tape to class and proceeded to measure her vocal range, frequency and pitch with an oscilloscope. My favourite food to eat is lamb shank, though I know it’s not fair on the little creatures. Wonderboom: Facts

Band members Cito (singer), Danny de Wet (drums), Wade Williams (bass), Martin Schofield (guitar). Years active 1996 to present day. Genre Rock and alternative rock. Latest album City Of Gold. Music philosophy By remaining true to ourselves and staying ‘out of fashion’, we’ve stood the test of time. Emo, metal and skateboard punk have come and gone, but we’re not affected by fads. For more info check out <www.wonderboom.co.za>. LIVE LISTENING

Listen to ‘It’s Great To Be Alive’ at <www.hip2b2.com>.

Radiohead

In Rainbows I’m a serious Radiohead fan: I’ve watched them evolve and produce award-winning albums. On this album, they’ve gone against the grain soundwise to produce a record that’s antiestablishment, unpredictable and very fresh. Their decision to release the album in download format was brave. I really respect the fact that they trusted their music wholeheartedly. My favourite song is ‘Weird Fishes/Arpeggi’ – it epitomises the band’s current sound and sentiment, and is fresh, new and groundbreaking. Like this? Try Muse and, locally, Paul E Flynn. Lenny Kravitz

It’s Time for a Love Revolution I’ve always been amazed at how talented Lenny Kravitz is as a performing artist. Did you know on this album he plays the drums, bass, piano, additional guitars and harmonica himself? He’s a talented genius. My only criticism of this album is that it feels formulaic and safe: he’s used a formula that’s worked for him in the past – raw soul mixed with retro rock – which is cool, and it works; it’s just predictable. Lyrically, he’s gone religious and personal, and there are some love songs for the girls. Like this? Try Jet and, locally, Loyiso. Hot Chip

Made in the Dark I love electronic music, especially alternative electronica, like the Chemical Brothers. But I found it hard to bite my teeth into this album. The grooves are cool and remind me of LCD Sound System mixed with Kraftwork and New Order, but the electro-pop vocals sound the same on every song. I really liked the sampled guitar riff on ‘Shake Your Fist’. Like this? Try LCD Sound System and, locally, Goldfish.

BY Nikki Benatar • photographs: sony bmg,

Opinion: Music

Executive editor of Praxis Comics, Jeanine Henning tells us how to create a

A COMICAL TEAM A comic’s life starts off as a brilliant new idea and then enters the conceptual phase. Usually the writer comes up with the idea, writes the initial storyline and introductory arc, and Jeanine Henning presents it to the editors. The storyline is then polished until it is deemed ready for the formal script phase. The writer then writes the script for the comic title. The script is edited, and is then sent off to the penciller. THE PENCILLER is the artist who will translate the writer’s words onto paper, to bring the story to life in a series of ongoing panels. Special comic ‘boards’ are used for each page. At Praxis Comics, all art is checked by the executive editor and editor-in-chief to ensure continuity and quality control. THE INKER literally traces over the penciller’s work. An inker’s job is to accentuate the penciller’s art, to make the lines stand out strongly and crisply, and sometimes to add artistically to the final page, or even to fill in details that the penciller left out owing to deadlines. These days, many artists use digital inking. They scan the pencils then use vector-based graphic programs to trace the penciller’s art (popular programs are Corel Draw and Photoshop). THE COLOURIST receives the inked images (or files, if digitally inked). First the colourist or his/her assistant will create flats of the images. That’s when they

fill in the art with flat colours. Afterwards, they start the painting and rendering phase. This is when the characters, scenes, special effects with explosions, magic, action and so on are added to create the final, coloured pages. Most colourists use Photoshop and sometimes Painter.

graphic novel.

KING ING & IN PENCILL

Finally, the coloured art and script are sent to THE LETTERER . He or she makes the characters speak on the page, and adds special sound effects and speech bubbles that are synonymous with comics (who hasn’t read a ‘THWACK!’ or ‘BOOM!’ in a comic?). After the final lettered pages have been edited, the pages are prepared for the printers. This is when a Photoshop file is converted to a PDF file, which is the standard print format for comic printing. YLINE L STOR INITIA

COLO URIN G&L ETTER ING

INTERVIEW BY MANDY J WATSON

OPINION: BOOKS

A GRAPHICALLY NOVEL LIFE How is the ending decided? We create a three- to six-part introduction series for every comic. Thus, we produce a series with a beginning and an end. If the comic’s sales perform well, then we’ll start to plan the next 10 issues. We prefer to work in cycles in which the stories, character developments and publications are controlled. So, yes, we do know how it’s going to end for every character and story arc. Why do you have someone draw the art by hand? Computers are fantastic and technology has catapulted the entertainment industry into a creative stratosphere. But a computer cannot create a character. It still takes a human to draw that character and give it a mind and personality to which readers will relate. And comic art is completely different from 3-D art. It is still a 2-D visual art. How do you decide on the artistic style? Usually the writer has a pretty good idea of what style he or she wants to be applied to the script. And we also look at the genre of the story. A sci-fi story with robots and spaceships would require a very technical style, while a superhero/action-adventure would need a more traditional comic-art style.

career in COMICS You need to have fantastic talent as a writer and artist. Then you have to choose what area you want to specialise in – writing, pencilling, and so on. After that, compile an impressive portfolio containing sequentials (the story panels of a comic page) and pin-ups (single-shot images of characters and scenes). Receiving formal training as a comic artist is always preferential, but some of the most successful artists and writers in the industry never received a day’s formal

training. Once you’ve compiled a superb portfolio, start submitting it to comic publishers after finding out how their submission guidelines work, and adhere to those guidelines. What should you study at school? Art, technical studies (if available), creative writing and grammar. Comics are 100% creative, so if you polish your art and writing skills at school, your foundation for after-school pursuit of comic glory will be just so much easier.

And after school? Enrolling at an art academy is the best way to go, especially if the academy offers a range of creative training like graphic design, 3-D modelling, fashion design, technical drawing, anatomy studies, art history, illustration and publishing. For writers, studying literature would be preferential, because even in comics a well-trained writer can more easily capture the story and a character’s emotion in those limited dialogue spaces. But most important of all: practise, practise, practise!

movies

make-up: warts, wounds and weirdos. CASTING NEW LIFE

In the world of movie visual effects, prosthetics are extra limbs, facial deformities, wrinkles or any other special make-up additions to actors. These are made through a process called lifecasting: make-up artists take precise measurements of any and all body parts (even fingers) that need to be covered by a prosthetic as a reference. The parts in question are then covered in plaster, silicone paste or alginate to make moulds. The moulds are filled with clay to create a model, because creating a perfect prosthetic can take days or even weeks and people generally have trouble keeping perfectly still for that long.

Rebecca Romijn as Mystique in X-Men.

WOUNDED HEROES Effects artists use foamed and normal gelatine and silicone to create wounds, burns, deformities or alien features by building them up layer upon layer. The edges of prosthetics are always constructed to be as thin as possible so they can be blended into the skin using conventional make-up. Bigger prosthetics are made up of pieces sculpted from foam latex, and finished with acrylic, grease paints and silicone paste. If the prosthetic is always going to be used under clothes, these large pieces, which might fit over the limb of an actor, are simply sewn together using the same type of nylon used to make pantyhose. If it isn’t going to be covered by clothing, the effects artists have to make ‘skin’ from extremely thinly spread silicone paste.

Michael Chiklis as The Thing in Fantastic Four.

TOOLS OF THE TRADE Beyond dye, foundation, mascara and lipstick, the tools of the trade for special-effects make-up artists are primarily gelatine, sili cone and foam latex. These are used because of their flexibility, ease of moulding and because they generally don’t react badly with human skin.

a team of three special-effects make-up artists spends five hours fixing up fat suits that have been worn the previous day. It takes up to four hours each time they have to put the suit onto the actor or take it off.

HAIR TODAY ...

One of the most specialised skills an effects artist can possess is that of making wigs. The effects artist FIT TO FAT has to mould a very delicate In films like Shallow Hal, piece of cotton lace to a Big Momma’s House and wooden wig block adjusted The Nutty Professor, to the measurements of the where slim actors had actor’s head. Then the hair to look and move as if used (the same sort of human incredibly obese, effects hair used in cosmetic hair Martin Lawrence dons a fat artists had to construct extensions) has to be washed suit in Big Momma’s House 2. at least three fat suits per and separated and punched into film. They also have a rolling the skull cap one by one using a maintenance schedule to keep the ventilating needle. An average wig can weighted foam-latex suits camera-ready. require nearly 100 000 individual hairs, which That means that every day of filming, have to punched in and knotted by hand.

CAREER FOR YOU? According to make-up artist Terry Alexander, ‘the most important skills any make-up artist can have are patience and concentration, because whether you’re giving an actor a realistically full head of hair (if they’re a bit bald) or turning someone into a three-metre-tall ogre, you have to concentrate on the minutest details for a very long time. For instance, just fitting a wig properly takes at least 45 minutes.’

DID YOU KNOW?

More than 6 000 pairs of silicone elf ears had to be made for the Lord of the Rings trilogy, not to mention more than 500 completely realistic-looking limbs for severing purposes.

before

In White Chicks Marlon Wayans plays an FBI agent who goes deep undercover as a high-society debutante.

after

Ain’t she sweet?

Click to <www.themakeupgallery.info> to see the wacky and weird work of movie make-up artists.

opinion: GAMES Grade 11 learners from Ravensmead Secondary School review

Delwian Hendricks

‘It was a little difficult in the beginning, but you get used to it really quickly, especially if you’re a quick learner. The graphics are much better than the 2006 version. Sometimes the controls were a bit difficult, and it was especially hard to scrum properly – you just don’t know where to push, to dive or to pass. It’s a good game that you could play at home with friends.’

World Cups, Six Nations, Vodacom Tri-Nations and Vodacom Super 14 tournaments. With a range of camera angles, player selection and game controls, you can set up the game you’ve always wanted to play – and finally find out if you’ve got what it takes to play with the groot manne.

Nazli Gertse

Evan Brandt

‘It was easy to play and there were nice graphics. My favourite part of the game was kicking for the posts; it didn’t involve a lot of tricky controls, just some good planning and split-second timing. It’s a perfect game for a lazy afternoon at home.’

‘My favourite part of the game was the physical contact and the running. The graphics weren’t too bad, but there could have been more attention to detail on the faces. It’s a game for pretty much any occasion, but it wouldn’t be my first choice for an evening of fun.’

Anthea Hendricks

‘I loved the freedom of choice – you could choose your game, your team and your players. It felt as if I was really in the game, making all those decisions. It was difficult to make sense of the whole game at once, though. No matter what angle you pick, you can’t really follow what everybody on the field is up to. I would play this game any time.’

Would you like us to review a challenging board game on this page? SMS HIPCOM followed by your thoughts to 34978. Each SMS costs R2.

By nicklaus Kruger • photographs: muneer manie, istock photos

CROUCH, TOUCH, PAUSE, ENGAGE

Rugby 08, as you might imagine, is all about the beautiful game. It gives you a chance to stop your couch-potato coaching and see what it would be like to guide your team to victory. Players get to choose from hundreds of teams from past Rugby

Rugby 08.

brain busters EAT YOUR FRUIT & VEG

Lucy’s dietician has advised her to eat a total of five portions of fruit and vegetables per day in addition to her carbohydrate, protein and fat intake, and has drawn up a table listing 15 portions of fruit and vegetables Lucy must eat in the next three days.

number sequence

What’s the next number in the sequence? 1 3 8 19 42

SEVEN- L ETTER LEX IS

There are TWO seven-letter words that can be made out of the letters in this word jumble. What are they? S E I D E S A How many five- and six-letter words can you find? You should be able to find at least five.

answers

The first day. eat your FRUIT & VEG

CUT-OUT CONUNDRUM

The dietician has complicated things by giving Lucy the following set of rules: • On the first two days, Lucy must eat 3 portions of vegetables and 2 portions of fruit. • On the last day, she must eat 2 portions of vegetables and 3 portions of fruit. • She can’t eat more than one tropical fruit per day. • The cauliflower must be eaten the day after the broccoli is eaten. • She can’t have citrus fruit and berries on the same day. • She can’t have more than one root vegetable per day. • The orange must be eaten the day after the carrots were eaten. • She must have the dates on the same day as the spinach. • She cannot have the apple and the peach on the same day. • The pumpkin and the peach must be eaten on the same day. • She must have the grapes the day after she’s had the beetroot. • She must eat the peach and the broccoli on the first day. • She must eat the sweet potato and the peas on the third day. • There must be one day on which she eats one citrus, one deciduous and one tropical fruit.

How would you slice up this figure so that it consists of four figures of different sizes but the same shape as the original?

number sequence

½ cup pumpkin ½ cup sweet potato ½ cup peas ½ cup carrots ½ cup beetroot 1 cup spinach 1 cup cauliflower 1 cup broccoli

SEVEN-LETTER LEXIS

½ banana 12 grapes 1 apple 1 peach 1 orange 2 dates 1 cup of berries

Two seven-letter words: seaside and diseases. Sixletter words: asides; dassies. Five-letter words: aides; aside; eases; eased; ideas; seeds; sides. (Of course, there could be more!)

Vegetables

89. There are two ways you can solve this. Firstly, starting with 1: 1 (x 2 + 1) ‡ 3 (x 2 + 2) ‡ 8 (x 2 + 3) ‡ 19 (x 2 + 4) ‡ 42 (x 2 + 5) ‡ 89 Or you could have found the solution through investigating the difference between consecutive terms: the differences are therefore 2; 5; 11 and 23. Essentially, the difference between two consecutive terms doubles the previous difference and 1 is added.

BY ellen cameron • Illustrations by ANTON PIETERSEN

CUT-O UT CO NUNDRUM

Fruit

On which day must she eat the berries?

Y L L H A A U P T PEN C A

THE BIG DIPPER

you ride a roller coaster?

DID YOU KNOW?

* inertia (n) the tendency of a body at rest to remain at rest or of a body in straight-line motion to stay in motion in a straight line unless acted on by an outside force. * momentum (n) 1. energy, force, power, strength, thrust, speed. 2. the momentum of a body is equal to its mass multiplied by its velocity. Sound Greek to you? Visit <www.sciencejoywagon.com/ physicszone/06momentum/> to learn more about inertia and momentum.

Wooden roller coasters are less flexible than their more modern counterparts. Wooden roller-coaster tracks are braced by wooden cross-ties and diagonal support beams. The entire track structure rests on a framework of wooden or steel beams, making the track fairly inflexible. <www.science.howstuffworks. com/roller-coaster.htm>

Newton’s Laws of Motion

The First Law: an object will continue in a state of rest or uniform motion unless acted upon by an external force. The Second Law: the net force acting on a body is equal to its mass multiplied by its acceleration. The Third Law: to every action there is an equal and opposite reaction.

BY nicklaus kruger • PHOTOGRAPH: gallo/gettyimages.com

Life, they say, is like riding a roller coaster. It’s weird and wonderful … and it’s over all too quickly. But what is it that makes roller coasters so exciting? A roller coaster is a machine that converts kin etic energy to potential energy and back again, and provides a lot of fun along the way. Roller coasters are driven almost entirely by basic inertial*, gravitational and centripetal forces – the forces described by Sir Isaac Newton in the 17th century (see far right, bottom). To gain momentum, the roller coaster train is pulled to the top of the lift hill (the first and highest one). This initial ascent builds up potential energy – energy of position due to height and gravity. As the train crests the hill and starts to descend the other side, potential energy is converted to kinetic energy, which moves it down the hill. Momentum* carries the train up the next hill, converting kinetic energy back into potential energy. As the ride goes on, the total potential energy in the initial lift falls, as energy is gradually lost to friction between the train and the track, and also between the train and the air. Eventually, with the help of some judiciously applied brakes, the ride comes to a stop.

HEN ... SW

simply science