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      "body": "\n# De acuerdo a la Biblia, *¿Serán perdonados por Dios los homosexuales y los asesinos?*\n***(Perdón por enviar este comentario. No estamos buscando nuestro beneficio propio, su intención es predicar las palabras de Dios de cualquier manera posible).***\nhttps://youtu.be/3J2a8pIBs0M\nhttps://i.postimg.cc/0jpwwYFL/image.jpg\nComenta lo que entiendes de nuestro video de Youtube para recibir nuestros votos completos. Tenemos 30,000 #SteemPower. Es nuestra pequeña forma de **Gracias, nuestro querido amigo.**\nMira nuestra [Discord Chat](https://discord.gg/vzHFNd6) \nÚnete a nuestra comunidad oficial: https://beta.steemit.com/trending/hive-182074\n",
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      "body": "\n# According to the Bible, *How does the kingdom of heaven suffer violence as it is written in the Bible? ( Part 3 of 4)*\n***(Sorry for sending this comment. We are not looking for our self profit, our intentions is to preach the words of God in any means possible.)***\nhttps://youtu.be/DOkPHKYXX8A\nhttps://i.postimg.cc/SxmKZFY2/image.jpg\nComment what you understand of our Youtube Video to receive our full votes. We have 30,000 #SteemPower. It's our little way to **Thank you, our beloved friend.**  \nCheck our [Discord Chat](https://discord.gg/vzHFNd6) \nJoin our Official Community: https://beta.steemit.com/trending/hive-182074\n",
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      "author": "chandy18",
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      "body": "De visita en Venezuela,  me encuentro  con este bello atardecer, 6:05 p.m. al Oeste de Maracaibo.\n\n![WhatsApp Image 2020-01-21 at 5.44.33 PM.jpeg](https://cdn.steemitimages.com/DQmckqBrbCzEiN1vh9KuW1urqKarQzwcD8VmwYJUZSAeicc/WhatsApp%20Image%202020-01-21%20at%205.44.33%20PM.jpeg)\n\nUn día más que termina y abre paso al descanso y al silencio de un pueblo golpeado por su sistema político y económico. \n\n\nCirrocúmulos es el nombre de esta superficie con aspecto arrugado y formas redondeada, como si lana de oveja de tratara. \n\n\n![WhatsApp Image 2020-01-21 at 5.44.19 PM.jpeg](https://cdn.steemitimages.com/DQmezqiuHkF6E9MPZ2bzQ6k9okN3vANrsXDuJ5FmW11EY5R/WhatsApp%20Image%202020-01-21%20at%205.44.19%20PM.jpeg)\n\n\nNo es común (al menos para mi) ver este tipo de nubes, es por ello que comparto este bello momento. \n\n\n![WhatsApp Image 2020-01-21 at 5.44.33 PM (2).jpeg](https://cdn.steemitimages.com/DQmZmDJokLYwsMJCwKUs9uuNRLFQRVxZ821hmDqCjj4ntvU/WhatsApp%20Image%202020-01-21%20at%205.44.33%20PM%20(2).jpeg)\n\nPD: Las imagenes fueron tomadas con un Samsung  J6+",
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      "body": "De visita en Venezuela,  me encuentro  con este bello atardecer, 6:05 p.m. al Oeste de Maracaibo.\n\n![WhatsApp Image 2020-01-21 at 5.44.33 PM.jpeg](https://cdn.steemitimages.com/DQmckqBrbCzEiN1vh9KuW1urqKarQzwcD8VmwYJUZSAeicc/WhatsApp%20Image%202020-01-21%20at%205.44.33%20PM.jpeg)\n\nUn día más que termina y abre paso al descanso y al silencio de un pueblo golpeado por su sistema político y económico. \n\n\nCirrocúmulos es el nombre de esta superficie con aspecto arrugado y formas redondeada, como si lana de oveja de tratara. \n\n\n![WhatsApp Image 2020-01-21 at 5.44.19 PM.jpeg](https://cdn.steemitimages.com/DQmezqiuHkF6E9MPZ2bzQ6k9okN3vANrsXDuJ5FmW11EY5R/WhatsApp%20Image%202020-01-21%20at%205.44.19%20PM.jpeg)\n\n\nNo es común (al menos para mi) ver este tipo de nubes, es por ello que comparto este bello momento. \n\n\n![WhatsApp Image 2020-01-21 at 5.44.33 PM (2).jpeg](https://cdn.steemitimages.com/DQmZmDJokLYwsMJCwKUs9uuNRLFQRVxZ821hmDqCjj4ntvU/WhatsApp%20Image%202020-01-21%20at%205.44.33%20PM%20(2).jpeg)\n\nPD: Las imagenes fueron tomadas con un Samsung  J6+",
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      "author": "steemitboard",
      "permlink": "steemitboard-notify-chandy18-20191212t022442000z",
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      "body": "Congratulations @chandy18! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@chandy18/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@chandy18) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=chandy18)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "permlink": "steemitboard-notify-chandy18-20181212t021429000z",
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      "memo": "►►► Advance the post ! Resteem to 22.000+ Followers . +50 Upvote , +100% Upvote Sportic . Send 1 SBD or STEEM to @sportic ( URL in the memo ) . Service Active ◄◄◄"
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      "memo": "★★★ Hi! If your post hasn't been noticed , @resteemboss can help you. Send 1.5 SBD or STEEM to @resteemboss or to any of 4 services, and we will make resteem to 55.000+ followers, + 45 upvote , your post will be surely noticed . RESTEEM BOT 4 in 1 . @bigshot + @hotlist + @re-blog + @artcity . Service Active ★★★"
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      "title": "",
      "body": "Claro hermano, esa es la idea, ensayo y error hasta llegar a la receta que consideras ideal según tus gustos. Saludos!!!   @larryparra",
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      "title": "",
      "body": "Ricos los panes te felicito,  tengo algunas recetas pero voy anotar la tuya, me gusta hacer mis propios panes gracias amigo.",
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      "parent_permlink": "food",
      "author": "chandy18",
      "permlink": "5wi48c-como-hacer-un-sabroso-pan-frances-casero-paso-a-paso",
      "title": "Cómo hacer un sabroso pan francés casero, paso a paso.",
      "body": "<div class=\"text-justify\">\nHola mundo Steemit, en esta oportunidad quiero enseñarles como hacer unos sabrosos panes francés, mejor como son conocidos como panes salados. Les mostraré paso a paso qué hacer y cómo para que hagan sus panes a su gusto de manera rápida y sencilla. \n\n<br/>\n\n<center>https://steemitimages.com/DQmWC6pqqXQ11BkChCWs8sLSuzdYFBatoWD9FcYcszj27Fg/image.png</center>\n<br/>\n\n\nEn esta oportunidad preparé panes para 1 Kg de harina de trigo, recordando que la harina es el ingrediente base y de allí parten el cálculo de las cantidades de los demás ingredientes, de igual forma dejo el porcentaje panadero para que hagas tus respectivos cálculos según la cantidad de harina que utilices. \n<br/>\n\n\n<strong>Para ello se necesitaran:</strong>\n\n<center>https://steemitimages.com/DQmbPJ7HAeKz2oYG9RrQd8kYCvrjLbeKD5dPeKQjqjdJ741/image.png</center>\n\n\n\n<strong>% PANADERO</strong> \n\n1.\tHARINA………………………………….            100 %\n2.\tAGUA…………………………………… ….      55%\n3.\tLEVADURA INSTANTANEA …………. …            2%\n4.\tSAL ……………………………………………  2%\n5.\tAZUCAR ……………………………………       5-7%                                                                                                                                                                                                                                                                              \n 6.   GRASA…..………………………………….....   6%\n\n\n\n\n\n<h2><strong>Paso 1:</strong></h2>\n\nComo primer paso se procede a pesar cada uno de los ingredientes a utilizar. Es de suma importancia que esta etapa se haga con cuidado, ya que un error en alguna cantidad alteraría la formula y los resultados serán distintos a los esperados. Una recomendación personal, de ser posible utilicen una balanza digital para asi tener una mayor precisión en cuanto a los pesaje de sus ingredientes. \n\n\n<center>https://steemitimages.com/DQmRy7XfkiXU7Y1vuRBHoBpAucrARNiexcEtf7gib3zsszG/image.png  https://steemitimages.com/DQmTHi4mcxDA9NWHJTjZXumYRFjys457UtnzmsT8GkcLxFQ/image.png\n\n\n\nhttps://steemitimages.com/DQmQeCC91fr8WzTukwShDoFkEpdQb9DB2APUjD1XgeHwLTL/image.pnghttps://steemitimages.com/DQmQyYmHCokMX92NsoZAivfPmJZPjUUakZsm6mxqSp1emX8/image.png\n</center>\n\n\n\n<h2><strong>Paso 2:</strong></h2>\n\nUna vez pesados los ingredientes, se procese a activar la levadura instantánea, en otra palabras, se agarra la cantidad de levadura a utilizar, y se agrega en un recipiente con un poco de harina de trigo y azúcar con una porción del agua a utilizar y se deja reposando en un lugar fresco y tapada por unos 10 minutos aproximadamente. De esta manera podremos saber si la levadura es buena o no, o si está acta para ser utilizada. En la figura a continuación se muestra el procedimiento.\n\n<center>\nhttps://steemitimages.com/DQmXGmbPrG2U7dcse6oAg2qes9Gr68xgVWit2A5XbbU34YG/image.png https://steemitimages.com/DQmYkt8aac7FAsxSNjvHu89XX6tSJi8Ge62p4rGtgPpnG9V/image.png\n\n\nhttps://steemitimages.com/DQmbSa9BpCAJtcyhQ62uMUsVA8eUYT9Z9ngqvXGryAfDysB/image.png https://steemitimages.com/DQmcfCGna8iK2GQxYGszu8e1MjZvothDyyfks4VoMoH6bQ4/image.png\n\n</center>\n\n\nSi está buena, ella deberá empezar a burbujear y a hacer espuma en cuestión de 4 minutos, tal como se muestra en la imagen derecha. \n\n<div class=\"text-justify\">\n\n<strong><h2>Paso 3: </strong></h2>\n\nSe vierte la harina de trigo sobre una superficie lisa o de madera, limpia, libre de impurezas y humedad, o en un bol (taza grande)  para evitar posibles derramamientos. Se procede a hacer un volcán con la harina y se vierte la levadura ya activada, el azúcar, y el resto del agua, es importante que NO se agregue la sal en esta etapa, ya que retrasará el proceso de fermentación que hace la levadura. Más adelante les diré donde agregarla y de que forma.\n\n\n<center>\n\nhttps://steemitimages.com/DQmWqrXti4ZT4YHMPHZH9mPg6tx1hmsxxkk4W1LeAbyFCum/image.png\n\nhttps://steemitimages.com/DQmaQqzXhKTM8qVxcbdbY4YapV1Qk999YY34HavyB5B6dTg/image.png https://steemitimages.com/DQmTzaKZmrgrrong6SQz9TYNWXiDpRcwgEZT5MDuLoAc9mj/image.png\n\nhttps://steemitimages.com/DQmZ5jrnTwiVvgRPeBR2hvJkTB41DvTUZVGKUKWBa5BgMzY/image.png)\n\n</center>\n</div>\n\n<div class=\"text-justify\">\n\n\n<strong><h2>Paso 4:</strong></h2>\n\nUna vez agregados los ingredientes se procede a hacer el amasado de los mismos, durante unos 10 minutos aproximadamente o hasta que la masa desarrolle el gluten. En este punto se agregará la grasa, al cabo de los 5 minutos de amasado, y sal sal al final del amasado, mas o menos a los 8 minutos, la forma de agregar la sal es espolvorearla sobre la mesa y luego pasar la masa por encima de ella hasta que este bien mezclada, sin grumos en la masa.\n<center>\n\nhttps://steemitimages.com/DQmVfnP4ozg8hVJcoCHa7qJ6Y9MfamsSYVYbb2eJBSKL8P3/image.png https://steemitimages.com/DQmPzZFiqfw1jNCZoevtgCCUeBE1xByFqQaxGKmDtRUsJAV/image.png\n\nhttps://steemitimages.com/DQmWbKPY5VzWRRMRiCGDakAad6hQDjztRWetjBv4gUXBmD2/image.png\n\n</center>\n\nSupongo que te estás preguntando que es el gluten, a continuación te explico un poco  acerca de la química en los alimentos.\n\n</div>\n\n<center>https://steemitimages.com/DQmdGgdFHnHUZGE1QS4xer4TSFJUvQR3K9h2gNejnVi886Y/image.png</center>\n\n<div class=\"text-justify\">\nSegún internet es, una sustancia pegajosa y de color pardo, formada por proteínas, que se encuentra en la semilla del trigo y de otras gramíneas y que proporciona gran cantidad de energía al organismo. Además es la proteína que esta formada por dos proteínas mas, que son: gluteninas y gliadinas, juntas forman en gluten, esta proteína es la encargada de desarrollar una red y atrapar el aire generado por la descomposición de la levadura, y de esta forma es que el pan crecerá.\n</div>\n</div>\n<center>https://steemitimages.com/DQmWCw69JbzaxHJAAcyJiCoL6urymA4dBTtNBQPQKpvrNJP/image.png</center>\n\n\n<div class=\"text-justify\">\n\n\n<strong><h2>Paso 5:</strong></h2>\n\n\nUna vez amasados los ingredientes, se deja reposar durante 10 minutos como primera fermentación, en esta etapa se desarrolla el gluten y se duplicará el tamaño de la masa, debido a lo antes explicado. En la imagen se muestra el resultado del crecimiento de la masa.\n\n<center>https://steemitimages.com/DQmW8Bz9pSarNXDG3KJ7YAribchy1euPVxR5Q74KDoCLbYj/image.png https://steemitimages.com/DQmNpt6KP6f4z2HuwDdXadrRmqjqecAew4yBQ9VtV8yXAqw/image.png</center>\n\n\n\n<strong><h2>Paso 6:</strong></h2>\n\n\nSe procede a hacer el porcionamiento de las masas, el peso de cada una de estas masas es según el gusto de cada quien, en mi caso yo las hago de 60 Grs cada uno, este peso determinará el peso y el tamaño del pan.\n\n\n<center>\nhttps://steemitimages.com/DQmSEELEuppeoBPVGdwunQKSL4GTzfkUb3sDoECum3kozdo/image.png https://steemitimages.com/DQmVgnaersvBDWPKSuuCMwsCg49aaeyuuJNpvCDRvodCsgA/image.png\n</center>\n\n\nEl siguiente paso es estirar la masas para moldear y darle la figura al pan, tal como se muestra en la imagen. \n\n</div>\n\n<center>\n\nhttps://steemitimages.com/DQmQBDZsq26EzsoxN9RgKrXtiCweyTVyRjdmRih5Pi4JiW7/image.png https://steemitimages.com/DQmTwsz9mnvArBZWDA6jNR7UexDJ5y4ZaGQPpdKXXD2jfrc/image.png\nhttps://steemitimages.com/DQmW2V1uB5BSJn9iJ6SaKZcNHmYbT1CyQdmPZwTfVABdPuv/image.png\n</center>\n\n<div class=\"text-justify\">\n\nAl darle la forma al pan, se procede a colocarlos en un molde o bandeja metálica previamente engrasada, con una separación de unos 4 centímetros,  para que no se peguen. Finalmente, en el molde los panes se dejaran durante unos 45 min para que crezcan y agarren su forma final. \n\nEl corte de los panes de hacen justo antes de meter al horno, con una hojilla o cuchillo afilado, siendo cuidadoso de no sacarle el aire a los panes, esto cortes cumplen una función decorativa.\n\n\n\n<center>\nhttps://steemitimages.com/DQmPqYz6RjVZVHkcMZXwXshjHYP4SqoQETMaqYw2dfwBCiy/image.png https://steemitimages.com/DQmY3EHQogUGM5LYV9dUtjF6YywHf5y4sRe9cMtuQNFpr5y/image.png\n\n</center>\n\n\nAsí se ven los panes en el horno, aquí estarán durante 20 minutos  o hasta que se doren, a una temperatura de 190 °C.\n\n\n<center>https://steemitimages.com/DQmYTLx5uiWSP4dxNiuvY1vzgeFA5WWjYis65XRmYPiCwtL/image.png</center>\n\n<div class=\"text-justify\">\nFinalmente este es el producto ya terminado, unos sabrosos y suaves panes salados caseros, listo para ser acompañados con un buen café con leche (por ejemplo). En la primera imagen los deje unos 18 min aprox, y los de la segunda imagen los dejé dorar un poco mas. \n</div>\n</div>\n</hr>\n\n<center>https://steemitimages.com/DQmPBTnNyVAbbMVAqwDmXhBLdqzxMAQMJmRDyogVj1oYsxS/image.png\n\n\nhttps://steemitimages.com/DQmcvojp4TuynaqvbZHFfhTKz8q15REAE6DLvpVBeXkUrwZ/image.png</center>\n\nEspero haya sido de su agrado este post, hayas podido aprender un poco y pongas en practica estas sencillas y sabrosas recetas. Saludos y hasta pronto.\n</div>\n\n</div>",
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      "author": "chandy18",
      "permlink": "como-hacer-un-sabroso-pan-frances-casero-paso-a-paso",
      "title": "Cómo hacer un sabroso pan francés casero, paso a paso.",
      "body": "<div class=\"text-justify\">\nHola mundo Steemit, en esta oportunidad quiero enseñarles como hacer unos sabrosos panes francés, mejor como son conocidos como panes salados. Les mostraré paso a paso qué hacer y cómo para que hagan sus panes a su gusto de manera rápida y sencilla. \n\n<br/>\n\n<center>https://steemitimages.com/DQmWC6pqqXQ11BkChCWs8sLSuzdYFBatoWD9FcYcszj27Fg/image.png</center>\n<br/>\n\n\nEn esta oportunidad preparé panes para 1 Kg de harina de trigo, recordando que la harina es el ingrediente base y de allí parten el cálculo de las cantidades de los demás ingredientes, de igual forma dejo el porcentaje panadero para que hagas tus respectivos cálculos según la cantidad de harina que utilices. \n<br/>\n\n\n<strong>Para ello se necesitaran:</strong>\n\n<center>https://steemitimages.com/DQmbPJ7HAeKz2oYG9RrQd8kYCvrjLbeKD5dPeKQjqjdJ741/image.png</center>\n\n\n\n<strong>% PANADERO</strong> \n\n1.\tHARINA………………………………….            100 %\n2.\tAGUA…………………………………… ….      55%\n3.\tLEVADURA INSTANTANEA …………. …            2%\n4.\tSAL ……………………………………………  2%\n5.\tAZUCAR ……………………………………       5-7%                                                                                                                                                                                                                                                                              \n 6.   GRASA…..………………………………….....   6%\n\n\n\n\n\n<h2><strong>Paso 1:</strong></h2>\n\nComo primer paso se procede a pesar cada uno de los ingredientes a utilizar. Es de suma importancia que esta etapa se haga con cuidado, ya que un error en alguna cantidad alteraría la formula y los resultados serán distintos a los esperados. Una recomendación personal, de ser posible utilicen una balanza digital para asi tener una mayor precisión en cuanto a los pesaje de sus ingredientes. \n\n\n<center>https://steemitimages.com/DQmRy7XfkiXU7Y1vuRBHoBpAucrARNiexcEtf7gib3zsszG/image.png  https://steemitimages.com/DQmTHi4mcxDA9NWHJTjZXumYRFjys457UtnzmsT8GkcLxFQ/image.png\n\n\n\nhttps://steemitimages.com/DQmQeCC91fr8WzTukwShDoFkEpdQb9DB2APUjD1XgeHwLTL/image.pnghttps://steemitimages.com/DQmQyYmHCokMX92NsoZAivfPmJZPjUUakZsm6mxqSp1emX8/image.png\n</center>\n\n\n\n<h2><strong>Paso 2:</strong></h2>\n\nUna vez pesados los ingredientes, se procese a activar la levadura instantánea, en otra palabras, se agarra la cantidad de levadura a utilizar, y se agrega en un recipiente con un poco de harina de trigo y azúcar con una porción del agua a utilizar y se deja reposando en un lugar fresco y tapada por unos 10 minutos aproximadamente. De esta manera podremos saber si la levadura es buena o no, o si está acta para ser utilizada. En la figura a continuación se muestra el procedimiento.\n\n<center>\nhttps://steemitimages.com/DQmXGmbPrG2U7dcse6oAg2qes9Gr68xgVWit2A5XbbU34YG/image.png https://steemitimages.com/DQmYkt8aac7FAsxSNjvHu89XX6tSJi8Ge62p4rGtgPpnG9V/image.png\n\n\nhttps://steemitimages.com/DQmbSa9BpCAJtcyhQ62uMUsVA8eUYT9Z9ngqvXGryAfDysB/image.png https://steemitimages.com/DQmcfCGna8iK2GQxYGszu8e1MjZvothDyyfks4VoMoH6bQ4/image.png\n\n</center>\n\n\nSi está buena, ella deberá empezar a burbujear y a hacer espuma en cuestión de 4 minutos, tal como se muestra en la imagen derecha. \n\n<div class=\"text-justify\">\n\n<strong><h2>Paso 3: </strong></h2>\n\nSe vierte la harina de trigo sobre una superficie lisa o de madera, limpia, libre de impurezas y humedad, o en un bol (taza grande)  para evitar posibles derramamientos. Se procede a hacer un volcán con la harina y se vierte la levadura ya activada, el azúcar, y el resto del agua, es importante que NO se agregue la sal en esta etapa, ya que retrasará el proceso de fermentación que hace la levadura. Más adelante les diré donde agregarla y de que forma.\n\n\n<center>\n\nhttps://steemitimages.com/DQmWqrXti4ZT4YHMPHZH9mPg6tx1hmsxxkk4W1LeAbyFCum/image.png\n\nhttps://steemitimages.com/DQmaQqzXhKTM8qVxcbdbY4YapV1Qk999YY34HavyB5B6dTg/image.png https://steemitimages.com/DQmTzaKZmrgrrong6SQz9TYNWXiDpRcwgEZT5MDuLoAc9mj/image.png\n\nhttps://steemitimages.com/DQmZ5jrnTwiVvgRPeBR2hvJkTB41DvTUZVGKUKWBa5BgMzY/image.png\n\n</center>\n</div>\n\n<div class=\"text-justify\">\n\n\n<strong><h2>Paso 4:</strong></h2>\n\nUna vez agregados los ingredientes se procede a hacer el amasado de los mismos, durante unos 10 minutos aproximadamente o hasta que la masa desarrolle el gluten. En este punto se agregará la grasa, al cabo de los 5 minutos de amasado, y sal sal al final del amasado, mas o menos a los 8 minutos, la forma de agregar la sal es espolvorearla sobre la mesa y luego pasar la masa por encima de ella hasta que este bien mezclada, sin grumos en la masa.\n<center>\n\nhttps://steemitimages.com/DQmVfnP4ozg8hVJcoCHa7qJ6Y9MfamsSYVYbb2eJBSKL8P3/image.png https://steemitimages.com/DQmPzZFiqfw1jNCZoevtgCCUeBE1xByFqQaxGKmDtRUsJAV/image.png\n\n\n</center>\n\nSupongo que te estás preguntando que es el gluten, a continuación te explico un poco  acerca de la química en los alimentos.\n\n</div>\n\n<center>https://steemitimages.com/DQmdGgdFHnHUZGE1QS4xer4TSFJUvQR3K9h2gNejnVi886Y/image.png</center>\n\n\n<div class=\"text-justify\">\nSegún internet es, una sustancia pegajosa y de color pardo, formada por proteínas, que se encuentra en la semilla del trigo y de otras gramíneas y que proporciona gran cantidad de energía al organismo. Además es la proteína que esta formada por dos proteínas mas, que son: gluteninas y gliadinas, juntas forman en gluten, esta proteína es la encargada de desarrollar una red y atrapar el aire generado por la descomposición de la levadura, y de esta forma es que el pan crecerá.\n</div>\n</div>\n<center>https://steemitimages.com/DQmWCw69JbzaxHJAAcyJiCoL6urymA4dBTtNBQPQKpvrNJP/image.png</center>\n\n\n<div class=\"text-justify\">\n\n\n<strong><h2>Paso 5:</strong></h2>\n\n\nUna vez amasados los ingredientes, se deja reposar durante 10 minutos como primera fermentación, en esta etapa se desarrolla el gluten y se duplicará el tamaño de la masa, debido a lo antes explicado. En la imagen se muestra el resultado del crecimiento de la masa.\n\n<center>https://steemitimages.com/DQmW8Bz9pSarNXDG3KJ7YAribchy1euPVxR5Q74KDoCLbYj/image.png https://steemitimages.com/DQmNpt6KP6f4z2HuwDdXadrRmqjqecAew4yBQ9VtV8yXAqw/image.png</center>\n\n\n\n<strong><h2>Paso 6:</strong></h2>\n\n\nSe procede a hacer el porcionamiento de las masas, el peso de cada una de estas masas es según el gusto de cada quien, en mi caso yo las hago de 60 Grs cada uno, este peso determinará el peso y el tamaño del pan.\n\n\n<center>\nhttps://steemitimages.com/DQmSEELEuppeoBPVGdwunQKSL4GTzfkUb3sDoECum3kozdo/image.png https://steemitimages.com/DQmVgnaersvBDWPKSuuCMwsCg49aaeyuuJNpvCDRvodCsgA/image.png\n</center>\n\n\nEl siguiente paso es estirar la masas para moldear y darle la figura al pan, tal como se muestra en la imagen. \n\n</div>\n\n<center>\n\nhttps://steemitimages.com/DQmQBDZsq26EzsoxN9RgKrXtiCweyTVyRjdmRih5Pi4JiW7/image.png https://steemitimages.com/DQmTwsz9mnvArBZWDA6jNR7UexDJ5y4ZaGQPpdKXXD2jfrc/image.png\nhttps://steemitimages.com/DQmW2V1uB5BSJn9iJ6SaKZcNHmYbT1CyQdmPZwTfVABdPuv/image.png\n</center>\n\n<div class=\"text-justify\">\n\nAl darle la forma al pan, se procede a colocarlos en un molde o bandeja metálica previamente engrasada, con una separación de unos 4 centímetros,  para que no se peguen. Finalmente, en el molde los panes se dejaran durante unos 45 min para que crezcan y agarren su forma final. \n\nEl corte de los panes de hacen justo antes de meter al horno, con una hojilla o cuchillo afilado, siendo cuidadoso de no sacarle el aire a los panes, esto cortes cumplen una función decorativa.\n\n\n\n<center>\nhttps://steemitimages.com/DQmPqYz6RjVZVHkcMZXwXshjHYP4SqoQETMaqYw2dfwBCiy/image.png https://steemitimages.com/DQmY3EHQogUGM5LYV9dUtjF6YywHf5y4sRe9cMtuQNFpr5y/image.png\n\n</center>\n\n\nAsí se ven los panes en el horno, aquí estarán durante 20 minutos  o hasta que se doren, a una temperatura de 190 °C.\n\n\n<center>https://steemitimages.com/DQmYTLx5uiWSP4dxNiuvY1vzgeFA5WWjYis65XRmYPiCwtL/image.png</center>\n\n<div class=\"text-justify\">\nFinalmente este es el producto ya terminado, unos sabrosos y suaves panes salados caseros, listo para ser acompañados con un buen café con leche (por ejemplo). En la primera imagen los deje unos 18 min aprox, y los de la segunda imagen los dejé dorar un poco mas.\n\n\n </center>\n</div>\n</div>\n\n<center>https://steemitimages.com/DQmPBTnNyVAbbMVAqwDmXhBLdqzxMAQMJmRDyogVj1oYsxS/image.png\n\n\nhttps://steemitimages.com/DQmcvojp4TuynaqvbZHFfhTKz8q15REAE6DLvpVBeXkUrwZ/image.png</center>\n\n\nEspero haya sido de su agrado este post, hayas podido aprender un poco y pongas en practica estas sencillas y sabrosas recetas. Saludos y hasta pronto mundo Steemit.\n\n</div>\n\n</div>",
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{
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    {
      "parent_author": "",
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      "author": "chandy18",
      "permlink": "mini-diving-guide-learn-a-little-more-about-this-sport",
      "title": "Mini diving guide. Learn a little more about this sport!",
      "body": "<div class=\"pull-right\"><strong><CENTER>The author</CENTER></strong>https://steemitimages.com/DQmSBsossXQY6D2VWbgeJAiZoCnEtj9Fc433hjuPwBPFR7U/image.png\n</div>\n\n\n<div class=\"text-justify\">\nHello world Steemit, today I want to share with you a little about a water sport called diving or ornamental jumps (depending on where you live), what is the sport, how is qualified, what types of dives there are, from what height they are made in other aspects. All this information commented and shared from the knowledge that I could acquire as a diver that I was, sharing with you about what goes through our minds before performing a dive of great difficulty? What should be the preparation that must be done to perform a dive? I will try to explain in the best way, in an understandable, practical way, since most of my life, I dedicate it with discipline and perseverance to training this sport, reaching goals that I am proud of to this day.\n\nMaking a brief biographical review of the author (my person), I want to tell you that I am a Venezuelan of 23 years, a civil engineer, and that for more than 15 years I dedicated a large part of my childhood and adolescence to training as a diver, since from the first At the time I knew about sports (when I was 6 years old) it was love at first sight, nowadays it is one of my passions. I had the opportunity to be part of the national team of Venezuela for 6 years, getting to participate in several international competitions such as South American, Central American, Pan American, World Cups, among others, becoming a South American and Central American runner-up and having international recognition for my outstanding participation . No more comments to add, let's talk about the diving ...\n\n<hr>\n\nThe diving or Ornamental jumps, is one of the most attractive sports that exists (at least for me) due to its degree of complexity and precision required to execute a good dive, considered a high risk sport, which consists of throwing to the water of a swimming pool (in the case of Olympic swimming pool dives), said pool is adapted for sport in terms of depth, size, height of the platforms and trampolines, among other necessary specifications. Lakes, rivers or the sea (in the case of the cliffs), which may be the shore of the body of water, a rock, mound, rock, cliff, in the case of natural sites, or from some fixed point to more 20 meters high (in the case of high-altitude dives). The difficulty depends on the height and acrobatics that are carried out in the time of fall, in addition and the cleanliness of the entrance to the water. As for the clothing of the divers, they are used: short swimsuit.\n\n<center>https://steemitimages.com/DQmVW7ensy1fzEm4hV4QmMYoQHKAiXde3UhPcA8BgMMXpL1/image.png</center>\n\n<br/>\n\nSomething interesting in the rules of this sport is that, the height of the trampoline can be one or three meters in the World Championships and only three meters in the Olympics. The platform is ten meters in both jousts, although there are also platforms of one, three, five and seven and a half meters, which are generally used for competitions of smaller categories or for the preparation of dives, in order to raise them to the Ten meter platform. In the following image **(Figure 1)**, each of the platforms and trampolines used in an Olympic diving pool is shown.\n\n<center>**Figure 1**\n\nhttps://steemitimages.com/DQmcHg9cEkhsK2zWh2sqo977auNqea2eHJgKkkVQquvnFKw/image.png</center>\n\n<br/>\n\n\n<div class=\"text-justify\">\n\nSome say that the diving began with competitions, in ancient Greece, where on the coasts of the Peloponnese and on the Aeolian Islands there were jumping competitions. Also in the Cretan civilization have been found vestiges that show exercises and competitions of figures of jumps to the sea. Trampoline jumps, influenced by the development of gymnastics, began in Europe at the end of the 19th century, and were included, for the first time as an Olympic category, in men's modality, at the St. Louis Games of 1904. They only included of \"variety\" and \"normal\" tests. In the feminine section the debut takes place in the Games of Stockholm 1912.\n\n</div>\n\nhttps://steemitimages.com/DQmfVBPSjsv76tQt6ALanXiqEwSpsr3c2c1dV5emvAb6VVJ/image.png\n\n<p><a href=\"http://www.fenadegua.com.gt/images/phocagallery/Torneo-Rumbo-CAMEX-CISC-CCAN/Clavados%20Antiguo.jpg\">Source</a></p>\n\n<br/>\n\n<div class=\"text-justify\">\nOn the other hand, synchronized jumps were officially presented during the 1995 World Cup, and as an Olympic event at the 2000 Sydney Games. It is undoubtedly one of the most beautiful sports since it combines high doses of precision and aesthetics. However, it involves certain risks that are minorized with different security measures and the need for total control of movements by the jumpers. The ornamental jumps, also called dives, are a minority discipline due to several factors. Among the most important are the scarce or null number of specialized facilities (at least in Latin America, its high cost of construction and the disinterest of both the public sports administration.\n\n<br/>\n\nRegarding the format of the competitions, this sport suffered alterations until the Olympic Games of Sydney 2000, when synchronized competitions were included in the 3-meter trampolines and 10-meter platforms. The last modification was made in the world water sports tournament held in Budapest, Hungary, which includes the new modality of mixed diving, ie a synchronized diving of a woman and a man, this modality is waiting to be included in the forthcoming Tokyo 2020 Olympic Games.\n</div>\n\nhttps://steemitimages.com/DQmRLkPB5GMtAzjbJwZZNRs24mk5B4q4vmdRusnGvmLXLii/image.png\n\n<p><a href=\"http://www.pitlane.mx/img/rodrigo6.jpg\">Source</a></p>\n\n\n<div class=\"text-justify\">\nAbout the competition, the athletes receive points awarded by the judges according to the impression, beauty, difficulty and technique with which the jumps are executed, said dives are composed of three heights at the level of world competitions (not Olympiads) these are: trampoline of 1 and 3 meters, as well as platforms of 5, 7.5 and 10 meters.\n<br/>\nA curious fact is that today men perform 6 jumps (all free nails and a degree of high difficulty) and women 5 jumps, until not long ago, both men and women had to perform mandatory dives (in individual tests) , these dives are of less difficulty, therefore of easy execution. Regarding the obtained qualifications, seven referees give notes for each jump that go from 0 (a very bad or zero nailing) to 10 (a perfect nailing), and the two lowest and the two highest ratings are eliminated. The remaining score is added and multiplied by the degree of difficulty of the dive performed. On the other hand, in the synchronized tests there are 11 referees, eliminating 6 qualifications. Among the groups of dives are; the nails forward, backwards, inwards, inverse or Dutch, turns or mail box, and standing hand (only on platform).\n\n\nIt is recommended that those who wish to practice the discipline begin between 5 and 7 years of age, the reason for this is that, because it is an acrobatic sport, which needs a flexible body and in conditions suitable for the execution of dives, as well as a training from the most basic dives, that is why this requirement is indispensable. However, there are those who make it a little bigger giving favorable results, due to several reasons, the first is that the athlete probably previously practiced an acrobatic sport such as gymnastics, since the artistic gymnastics and the dives are closely related, facilitating the Athlete, perform somersaults and acrobatics in the air.\n\n Another reason may be that the person is extremely flexible, brave and talented for this sport, making the advance of the performance level much faster and more efficient. In figure 3, I show some of my first steps as an athlete, I was 10 years old, on that occasion I was with a friend, we both belonged to the national diving team of Venezuela, and for both was our first international competition, on that occasion it was in 2005 in Santo Domingo, Dominican Republic. (If you asked yourself why my hair is so, it is because it is customary that in the first international competition, the most experienced athletes cut their hair in a particular way to the younger athletes, as a \"christening\".\n\n</div>\n\n<center>https://steemitimages.com/DQmYcGQoyKazmVgazStxhTsYzJunYkFs5e3m4FztjmFG8m9/image.png</center>\n\n<div class=\"text-justify\">\n<strong>A dive is made up of several stages or phases, each one is essential to do it correctly in order to perform an elegant and quality dives.</strong>\n\n<br/>\n\nThis sport consists of jumping from a 1 or 3 meter springboard, or a 10 meter platform, making aerial figures with the most perfect performance possible. The jumps are divided into 5 phases, which will be subject to analysis and evaluation by the judges, and are the following:\n\n**The approach race:** This is to rate the approach of the diver at the end of the trampoline, this point of maximum concentration. The execution of the jump begins when the signal is given by the referee. The body will be straight, the head erect and the arms stretched in any position.\n\n**The impulse or takeoff:** It is the jump that occurs to leave the trampoline. The control, balance and power of the takeoff will be scored. Each of the two phases explained is presented in **Figures 4 and 5**.\n</div>\n\n<center>**Figures 4 and 5**</center>\nhttps://steemitimages.com/DQmSd26NqikeMq4pS1FS345P8jSx7qJa3rWkPdS5kyGJUSj/image.png https://steemitimages.com/DQmameoJkVDFz5MS4CbUQqUyLPgN35smddSaLA2nc6w2KJh/image.png\n\n\n<div class=\"text-justify\">\nThe Elevation: It will be considered the height that the jumper reaches, since this allows a better execution of the rest of the parts of the jump. In the synchronized jumps, it will be taken into account that both jumpers have a lift that is as similar as possible.\n\nThe Execution: It is about evaluating the jump in itself, analyzing the technique, the position, the turns, etc.\nIn the synchronized jumps, obviously, the coordination of the movements of the two jumpers during the flight will be considered.\n</div>\n\nhttps://steemitimages.com/DQmY8TbN3ZW8jxz94cdJmaU68BRdG2ZpvTX47xnav8FVEMu/image.png\n\n<div class=\"text-justify\">\n\nEntry into the water: The angle of entry into the water, its verticality with the body straight and the feet together, the amount of water displaced and the arms stretched beyond the head, will be scored. One of the most important aspects, at this point, is to splash as little as possible when entering the water.\nIn the synchronized jumps the coordination and angles of both entries in the water will also be subject of examination by the judges.\n</div>\nhttps://steemitimages.com/DQmb7oGpZxaHGHAMae8mBmexV3ZrsMswaZ9PoCW54CEBaBr/image.png https://steemitimages.com/DQmXqmcK16hc1hrcDC3JxVDMVBMy5qcNEQRWR2bkzEmZSiS/image.png\n\n<p>Source(<a href=\"http://chavosychavos.org/deportes2/clavados6.jpg\">1</a>,<a href=\"https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQRvn-xt_n5uOsKVoLa52n_DxyA8tX7z-iy0iSWo7co-rDhw1ZlDA\">2</a>)</p>\n\n<div class=\"text-justify\">\nIn the synchronized jumps, the same points as the individual jumps will be taken into account, in addition to those specifically indicated.\n</div>\n\nhttps://steemitimages.com/DQmY57wrchmdwkxPzQFVCJRgtTR9gRcU7kjKLNYcNhkuviR/image.png\n\n<p><a href=\"http://wp.telesurtv.net/__export/1433877484605/sites/telesur/img/multimedia/2015/06/09/diving_1.jpg\">Source</a></p>\n\n**<h2>Specialties and Requirements</h2>**\n\n<div class=\"text-justify\">\n\n**On the 1 meter trampoline:**\n\nEach diver must perform 6 jumps (5 for the vaulters) of different groups without limit of coefficient of difficulty, both in the eliminatory, in the semifinal and in the final.\n\n**On the 3 meter trampoline:**\n\nThis test is Olympic for men from London 1908 and for women since Antwerp 1920.\nIn the eliminatory and in the final, the jumpers must perform 6 jumps (the jumpers 5) of different groups with no limit in the difficulty coefficient. In the semifinal, each diver must perform 5 jumps of different groups, where the sum of the coefficients does not exceed 9.5.\n\n**On the 10 meter platform:**\n\nThis test is Olympic for men from London 1908 and for women from Stockholm 1912.\nIn the eliminatory test and in the final, each diver must perform 6 jumps (5 for the vaulters) of different groups with no limit in the difficulty coefficient. In the semifinal, each diver must perform 4 jumps of different group, where the sum of the coefficients does not exceed 7.6.\n\n**On the 3-meter synchronized and 10-meter synchronized trampoline:**\n\nThis test is Olympic for men and for women since Sydney 2000. In the eliminatory and in the finals, each pair must perform 2 jumps with a fixed difficulty coefficient of 2.0 for each, followed by 3 jumps with no limit in the coefficient. In this series of jumps each pair must perform at least one jump where both jumpers have a forward exit, a jump where both jumpers have a back exit, and at least one round with an exit in combination, where one jumper comes forward and another jumped out backwards.\n\n\n**In height of 27 meters:**\n\nThis test is premiered at the 2013 Barcelona World Aquatics Championships, both for men and for women since Sydney 2000. Athletes take about three seconds to reach the water and fly at 100 kilometers per hour to fall on their feet. According to the established competition format, the jumpers compete the test in two days. In the first, classification is made, with one fixed jump and one free jump; On the second day the final is disputed, with three jumps.\n</div>\n\nhttps://steemitimages.com/DQmdhWG3jWRFbTp3jRPZUndejoqyPpehyCjtW12K8ZnZjKa/image.png\n\n\n<p><a href=\"https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRIYeir7twFbyWooHiKfh92A2MPAfjvPI5xW5d-FAYNwEAALIcf\">Source</a></p>\n\n\n**Groups of jumps:**\n\n<div class=\"text-justify\">\n\nOf the six types of jumps, the first four groups are jumps where rotations are made in relation to the starting position and the situation of the springboard or platform. The fifth group refers to any jump involving twists of ringlets. The sixth and last group refers to any jump that starts with a balance from the platform. The six groups are:\n\n**1. Group ahead:** The starting position begins facing the front of the springboard or platform and the rotation of the jump is made towards the water in the same direction. The jumps of this group are very varied and depend on where they are made (platform or trampoline) and range from the simple jump to the four medium mortals.\n\n\n<center>https://steemitimages.com/DQmPnUX7rNZHTNJTpQTGydsNNj44i7yKaHDSYsxCL8hJgsU/image.png</center>\n\n\n**2. Group back:** The initial position starts with the jumper back to the water and the direction of rotation is backwards, that is, towards the water.\n\n<center>https://steemitimages.com/DQmcwpetfew5Wu8L9MdkHeX66YeXCm12xWPUZXHB5B8PjCQ/image.png </center>\n\n\n**3 Reverse group:** The starting position starts with the diver looking towards the water and the rotation is backwards. The part of the head closest to the trampoline is the nape of the neck.\n\n<center>https://steemitimages.com/DQme9bGvgHfvvqT63YqeA3dQHJccgD2SSpsgPuusvZqA9Li/image.png </center>\n\n<p><a href=\"http://perso.wanadoo.es/ram_olmedo/plantilla_clip_image002_0003.jpg\">Source</a></p>\n\n**4. Group inside:** The initial position of the diver begins with his back to the water. In the rotation of the jump, the forehead will be the part of the head that passes closest to the platform or trampoline.\n<br/>\n<center>https://steemitimages.com/DQmaBZ8Z1938XUXX8LGGh7TKZeJTQMSDAgk1WJzUz85gxdb/image.png </center>\n\n\n**5. Group of corkscrew:** This group includes any jump with twists and ringlets (excluding balance jumps). There are four types of jumps with corkscrew, forward, backward, inverse and inward.\n\n\n<center>https://steemitimages.com/DQmcegzVMG4KFCqXBR4jfyDCVpXaEk3RB3psfefumhL3Nu3/image.png </center>\n\n<br/>\n**6. Balance or handstand group:** The jumpers begin the jump in position of balance of arms from the front of the platform. There is no such group on a trampoline.\n\n\n<center> https://steemitimages.com/DQmanZWc1vbyZAZjbbgAih517YhzsHTjgdxBjiMgyeSH25A/image.png</center>\n\n<br/>\n**Jump positions:**\n<div class=\"text-justify\">\n\nThe letter at the end of the number indicates the position in which the jump is executed.\n\n**• Stretched position:** The body is kept completely stretched without bending the legs. The hips and knees will remain rigid and the feet together. The arms will be placed according to the jump or depending on the moment of realization of it.\n\nIn the picture you can see the angel jump (stretched jump) performed with the head tilted back, the back slightly arched and keeping the feet together so that they form a straight line from the hips to the toes. When jumping upward the arms extend sideways to shoulder height, keeping them up until the diver is close to the water, at which point the arms meet above the head and the hands are placed in such a way that come in contact with the water before the rest of the body.\n</div>\n\n<center>https://steemitimages.com/DQmbhpySJVTaonVzBf2oJe1gvmK9Dsja7a51AcYAa3rA5PH/image.png\n<p><a href=\"http://2.bp.blogspot.com/-PqInBX8hFAU/VMKsChAfiqI/AAAAAAAAbSo/HP-rBHY4_s4/s1600/louganis.jpg\">Source</a></p> </center>\n\n\n<div class=\"text-justify\">\n\n<strong>• Carped position:</strong>The body will be bent at the hips until the legs are joined to the chest, keeping the legs straight and the knees rigid. It is usually done at the highest point of the jump. The position of the arms will depend on the type of jump and when it is. It is also called a knife jump.\n\n</div>\n<center>https://steemitimages.com/DQmVmifzFiQmFDfDLXLJ2vfeS9XQJjRwodaQXbPDKD6uggW/image.png</center>\n\n<br/>\n**• Shrunken position:** The body is bent at the hips with the knees bent until the thighs meet with the chest. The arms surround the legs, while the knees are held together.\n\n<center>\nhttps://steemitimages.com/DQmUNknP5icyvsg28SD2QEorSaCaTu7Jvw2bu2LEXgDSGYE/image.png</center>\n\n<br/>\n**Free or discretionary position:** Indicates the option of the diver to use a combination of the 3 mentioned positions (7, 8 and 9), in a single jump. Frequently used in jumps of the group of ringlets.\n\n<br/>\n**Denomination of the jumps:**\n\nThe common way of naming each jump is by its complete description, composing the name from the group, the number of ringlets, the number of mortals or turns and the position, for example: 2 and a half turns backwards in carped position. However, there is a technical nomenclature to refer to each jump and consists of identifying by 3 or 4 numbers and a letter the set of elements of the jumps (group, position, turns, etc.). The jumps with corkscrews have 4 numbers and the rest 3. Following the example, the nomenclature of this would be: 502D.\n\nThe first digit will indicate the group to which the jump belongs. For example, if the number starts with 5 it is a jump that belongs to the corkscrew group. In the forward, backward, reverse and in groups, a 1 as a second digit indicates that the jump has a \"flight\" action during its execution. If there is no flight action, the second digit is a 0. For example, if the number starts with 31 it will be a jump of the inverse group with a flight action. In the equilibrium jumps (jumps starting with the number 6, the second digit indicates the group or direction to which the jump belongs: 1 = forward, 2 = back, 3 = inverse. In the corkscrew group, jumps starting with the number 5, the second digit indicates the group or direction of the output as indicated in point 2, that is: 1 = forward, 2 = back, 3 = inverse, 4 = inside, 5 = ringlets, 6 = equilibria. The third digit indicates the number of deadly media that are executed. For example, 1 = ½ mortal, 2 = 1 mortal, 3 = 1 mortal and ½, etc. In the corkscrew and balance groups, the fourth digit indicates the number of ringlets to be made.\n\n\n**Judges and score:**\n\nUnlike other modalities, where a certain number of well-established parameters are evaluated (technical standards, times, etc.), the jump judges must score, in addition to those already mentioned, other less objective factors, such as, for example, their own style of the diver, referring to the shape or personal characteristics of the movement of each diver.\n\n**The aspects to consider when scoring the overall impression of a jump are the technique and elegance of:**\n\n• The starting position and the race.\n•The takeoff.\n•The flight.\n•The entrance.\n\n**In the synchronized jumps, in addition the following factors will be considered:**\n\n• The starting position, the race and the start, including the similarity in height.\n• Coordination in time of the movements during the flight.\n• The similarity in the angles of the entries.\n• The comparison in the distance of the entrances from the trampoline or the platform.\n• The timing of the entries.\n\nIn the Olympic Games, Championships and World Cups 7 judges will be designated for individual events, and 11 judges for synchronized events, of the last 5 of them will score the jump synchronization, 3 will score the execution of a jumper and 3 the execution of the other jumper.\n\nIn the rest of competitions, the individual events may have 5 judges and 9 synchronized jumps of which 5 will judge the synchronization, 2 will control the execution of a jumper and another 2 that of the other jumper.\nThe judges will score from 0 (jump completely failed) to 10 (excellent jump), with half-point increments, the phases or the parts of the jump already described. The final note of the judges will be obtained as follows:\n\n\n• If there are 7 judges who score an individual test, the 2 highest notes and the 2 lowest notes will be disregarded. When two or more notes are the same, only two of the same notes will be deleted.\n\n• If there are only 5 judges who score an individual event, the highest and lowest grades will be eliminated.\n\n• If 11 judges score in synchronized jumps, the highest and lowest scores of a jumper's execution scores will be eliminated, the highest and lowest of the other jumper's execution and the highest and lowest. of the scores for the synchronization. When two or more notes are the same, any of them may be eliminated.\n\n• If 9 judges score in synchronized jumps, the highest and lowest note of execution and the highest and lowest sync note will be eliminated. When two or more notes are the same, any of them may be eliminated.\n\nThe previously obtained notes will be added and the result will be multiplied by the coefficient of technical difficulty (CD or DD) of the executed figures, which ranges between 1.2 and 3.7, and finally that number is multiplied by 0.6 to obtain the final note of the jump.\n\n<center>\n**<h2>Scores of the jump</h2>**\n<br/>\n• 0 Points: Failed jump\n• 0.5 - 2 points: Unsatisfactory jump\n• 2.5 - 4.5 points: Poor jump\n• 5.0 - 6.5 points: Successful jump\n• 7.0 - 8.0 points: Good jump\n• 8.5 - 9.5 points: Very good jump\n• 10 points: Excellent jump\n<br/>\n\n**<h2>Example of total calculation:</h2>**\n\n Judges score: 6-5-5-5-5-5-4\n The 6 and the 4 are eliminated\n There are 5 + 5 + 5 + 5 + 5 = 25 left\n 25 x CD = 25 x 2.0 = 50\n 50 x 0.6 = 30 points.\n</center>\n</div>\n\n<h2>**Common injuries**</h2>\n\n**Shoulder injuries**\n\nShoulder injuries usually occur during entry into the water when the arms extend over the head and they are forced backwards. Athletes usually feel that the shoulder leaves the joint when their shoulders are dislocated. Most of the time, the shoulder returns to the joint on its own; This is known as subluxation (partial dislocation). If the athlete requires help to return him to his place, this is known as dislocation. The risk of recurrence of dislocation is high for young people who participate in these sports. It may be recommended to perform stretching exercises of the shoulders, the placement of the arm in a sling and, in some cases, surgery to prevent recurrence.\n\n\nChronic pain in the shoulder is usually due to a pinch of the rotator cuff (the tendons around the top of the shoulder). This is more common in athletes with weak muscles of the shoulder blade. Symptoms include severe or sharp pain on the front or side of the shoulder that gets worse when the arm is on the head. The treatment involves exercises to strengthen the muscles of the scapula and the rotator cuff.\n\n\n<center>https://steemitimages.com/DQmehDoNu1YkXV8FE5D1pHHec6mZYB9RuNff8kH6HwD5nYF/image.png\n\n<p><a href=\"https://karateyalgomas.files.wordpress.com/2015/04/images-4.jpg?w=547\">Source</a></p></center>\n\n<br/>\n\n**Neck injuries**\n\nThe repetitive extension of the neck when entering the water can cause irritation of the neck joints. This results in stiffness and spasms of the muscle when the neck is turned or looks up. Athletes with a tingling or burning sensation in the arm may have a cervical disc herniation or \"sting\" and should see a doctor. Stingers are stretch lesions in the nerves in the neck and spine. Because the force of the impact is greater with a 10-meter platform dive, there are more complaints about neck problems with tower divers.\n\n<center>https://steemitimages.com/DQmSucwr1eatJQ992Qxhk2SLmBzyXEqfwpnF7hZP1HHk2vs/image.png\n<center><p><a href=\"http://es.carloscorless.com/wp-content/uploads/2015/05/i-backneckinjuries-300x200.jpeg\">Source</a></p></center></center>\n</div>\n\n\n**Elbow injuries**\n\nElbow pain can occur when the athlete's elbow is over-extended when entering the water. The ulnar nerve (\"elbow bone\") can stretch and cause pain, numbness or burning of the arm in the fingers. If the ligament of the elbow is stretched, it can cause pain, weakness and instability of the elbow. Athletes with pain on the outside of the elbow may have a condition called osteochondritis dissecans. This condition can cause a disability to straighten the elbow and lock, catch or inflate the elbow. It may be necessary to perform X-rays to confirm the diagnosis.\n\n<center>https://steemitimages.com/DQmREar8N9kYoqrxbh5VGv4qKuXTMNCmrBGqAh6JJJM8RRt/image.png\n<p><a href=\"https://2.bp.blogspot.com/-c8JrCmqeYCE/WR7DCrSMq-I/AAAAAAAAAW0/oSCg6UZ782sxYjlQ0lBnL9inoW5hcME1ACLcB/s400/codo-de-golfista-epitrocleitis-400x270-1.jpg\">Source</a></p></center>\n\n\n**Wrist / hand injuries**\n\nWhen the diver enters the water, they hold each other's hands one on top of the other with their palm facing the water. As they try to \"open\" a hole in the water, the wrist bends back. Doing this repetitively causes pain, swelling, stiffness and irritation of the wrist joint. This can be treated with rest, ice and anti-inflammatory medications that are not steroids. Holding with tape or reinforcing the wrist can also prevent future injury.\n\n<center>https://steemitimages.com/DQmQ16h5dmqqMcpD1SERGdc1jFiR4YSVyPaeHbCoXhX9kE9/image.png\n\n<p><a href=\"https://mejorconsalud.com/wp-content/uploads/2013/07/dolor-en-la-muneca.jpg\">Source</a></p></center>\n\n\nWhen the divers reach the water and try to join their hands to enter, sometimes they extend the thumb. This causes a sprain at the base of the thumb. Symptoms include pain, swelling, instability and weakness of the thumb. This can be treated and perhaps even prevented by taping the thumb while the dives are being made. Occasionally, a splinting of the thumb or even surgery is necessary to stabilize the thumb.\n\n**Low back pain**\n\nSpondylosis, the stress fractures of the bones in the lower part of the spine, is due to the extreme use of arch or extension of the back. Symptoms include pain in the lower back that gets worse with extension activities. Back or reverse dives are usually the most painful. The treatment of spondylolysis includes rest of the dives, physical therapy to improve flexibility and strength of the lower back and the central region (trunk) and possibly a brace orthopedic. Athletes who suffer from lower back pain for more than 2 weeks should consult their doctor. X-rays are normal, so other tests are often needed to diagnose spondylolysis. Successful treatment requires early recognition of the problem and timely treatment.\n\nDamage to the discs can cause lower back pain that occurs with flexion, including spiking and insertion. The pain is usually worse on one side, it extends into the gluteus and occasionally goes down to the leg. The pain associated with the discs can also occur when sitting, lifting, jumping and bending. Success![ful treatment requires early recognition of the problem and timely treatment.\n\n\n<center>https://steemitimages.com/DQmTWYsHkNMp5ziyWFxGyCrrGMgz1sdbC9Yy7iC1pY6MwBj/image.png\n<p><a href=\"https://abogadoaccidentetenerife.com/wp-content/uploads/2014/06/lesiones-en-la-espalda-por-accidente-de-tr%C3%A1fico-en-Tenerife.jpg\">Source</a></p></center>\n\n\n**Knee injuries**\n\nThere are hundreds of jumps in practice for each dive seen in the competition. The jumps cause pressure on the kneecap and may result in pain in the front of the knee. Patellar tendonitis (also known as jumper's knee) causes pain\njust below the kneecap. The treatment requires the identification and localization of the causes of the pain. The number of dives made; training on dry land; poor flexibility; imbalance of strength; and malalignment of the hips, knees and feet can also contribute to knee pain. Because corrective, orthopedic, and knee reinforcements are not practical while diving, physical therapy, patellar pressure, and modifications to training are the foundation of therapy.\n\n\n<center>https://steemitimages.com/DQmVmARbVXfAQpdXe8i3ZVyUrWH5WFnRerbNPD6Z3HSC1oC/image.png\n\n<p><a href=\"https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcS_-RIVR3yFTsLaMkgUOjI_hwtHCO8qzPbgPygnjM4wsXqMH6d9\">Source</a></p></center>\n\n**Other medical problems**\n\nDivers are at risk for a variety of medical problems as well, which include\n• Swimmer's ear and sinusitis due to too much water in the ear\n• Tympanums burst due to impact on water and intense pressure changes\n• Cuts, scrapes, bruises, fractures and facial and head injuries when hitting the board, platform or trampoline\n• Sunburn or rash due to sun\n\n\n<center>**<h2>A little physics:</h2>**\n\n https://steemitimages.com/DQmcoPKBwX4R8yhtTnUFeYuQLk7edbme9JXfrhrT72EKNm7/image.png\n\n<p><a href=\"https://i.ytimg.com/vi/Fn402XOKTSg/hqdefault.jpg?sqp=-oaymwEXCNACELwBSFryq4qpAwkIARUAAIhCGAE=&rs=AOn4CLA3kWbZ9cLoIcLFICBEMdcFXg0jNg\">Source</a></p </center>\n\n\nDo you think jumping from a 10-meter platform is as simple as jumping off a trampoline? Think again. It is a test of mental strength, control over the body and mathematics. Yes, mathematics. Jumping from a 10-meter platform is, without a doubt, a calculated risk. In many jumps we have seen mortals, flips and twists. A moment that although it does not seem like it is dangerous and where physics is challenged so that the athlete's body does not end up in a thousand pieces. But what happens at the physical level in a dive?\n\n And it is that at high speeds, the contact of the body with the surface of the water becomes painful and even dangerous. After a fall of 10 meters, the speed reached by the athlete is almost 50 kilometers per hour. It goes without saying that a bad entry to the water could cause very strong blows and even injuries of serious consequences.\nAt the end of the dive and already inside the pool, the diver usually bends his body to adopt a position that generates a lot of resistance with water and thus manages to stop at about three meters deep. The deceleration experienced by the diver after this braking is approximately three times the magnitude of the acceleration of gravity on Earth (whose symbol is the letter g). To better understand what the diver feels, imagine that if the value of g could increase three times, a person of 70 kilos would weigh 210 kilos; it is the same acceleration that you would feel in a car that reached almost 100 km / h in three seconds.\n\n\nBut divers can also do spectacular stunts as they fall through the air. The turns in these acrobatics subject your body to accelerations that will be bigger the faster you do them.\nThen we will understand better why the diving from the 10-meter platform is a hard sport.\nThe duration of the vertical fall from a height of 10 meters is approximately 1.5 seconds. During the turns, the divers must hook their thighs to the body and flex their legs to adopt the most compact position possible. With this, they manage to maximize their rotation speed to complete the number of turns of the dive before reaching the water. By rotating through the air, your body is subjected to a centrifugal force that tends to separate your body. For example, if you imagine taking a rope with a stone tied at one end and spinning it, you will have to exert a force on your hand at all times to keep the stone in that movement and prevent it from flying away.\n\n<center>https://steemitimages.com/DQmZgzpMmHFmpnm9ir8SnsKxCQKzyHaZUQbccUewy68k3kA/image.png</center>\n\nThis force causes a centripetal acceleration (towards the center of rotation, that is, towards your hand), which will be bigger the faster you turn it and the longer the rope, as expressed in the following formula: ac = ω2x r , where ω the speed of rotation (or angular) of the body and r is the distance from the center of rotation to the point where we want to know the value of the centripetal acceleration. The average angular velocity of a diver doing 3.5 laps is 4.0 revolutions in 1.5 seconds, that is, 3 rev / s.\n\nThe center of rotation is located approximately at a point between the navel, the chest and the thighs of the divers. It can be assumed, in a reasonable way, that at the height of the ear, the separation, r, between both points is 35 centimeters for people between 1.60 and 1.65 meters in height. With this information, the evaluation of ac throws an impressive result, because it shows us that the middle part of the head of the divers is subjected during a dive with 3.5 laps to accelerations of about 12 times the acceleration of gravity. With that value of g, the weight of a person weighing 70 kilos would be 840 kilos! You would experience it in a rocket that reached almost 420 km / h in a second!\n\nAt the physiological level, before an acceleration of such magnitude, the diver's blood momentarily stagnates in his head, with which the local blood pressure increases. Therefore, the heart beats faster to try to put that blood back into circulation, without being able to get it. If the acceleration reaches larger values, there is a risk that a blood vessel may break. Although tolerance to acceleration depends on several factors and varies from person to person, a human being subjected to sustained acceleration of 16g ​​could die in a short time; a dive with 5.5 laps from the 10-meter platform, which apparently nobody has done so far, would expose the head to accelerations of 19g (see references).\n\nNow it is possible to better understand the inevitable gestures that a diver shows when performing such dives and to recognize even more the great physical strength and capacity that are needed to carry them out. Go that if it is a hard, but beautiful sport.\n\n\n**I hope this information has been of your liking, and you have been able to learn a little more about this a beautiful but complex sport that few decide to practice. If you liked this post, do not forget to support me with your vote. See you soon Steemit world.**\n\n<hr>\n\n**Some sources cited**\n\nhttps://www.redbull.com/bo-es/la-ciencia-del-red-bull-cliff-diving\n\nhttps://es.wikipedia.org/wiki/Saltos_en_los_Juegos_Ol%C3%ADmpicos\n\nhttp://www.deportes.unam.mx/disciplinas/clavados.php\n\nhttps://www.ecured.cu/Clavados\n\nhttp://www.rfen.es/publicacion/ficheros/manual_arbitro_saltos.pdf\n\nhttp://historico.conade.gob.mx/Documentos/Publicaciones/Clavados.pdf\n\nhttp://www.conacytprensa.mx/index.php/ciencia/mundo-vivo/17247-clavado-ciencias-mar",
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      "parent_permlink": "cervantes",
      "author": "chandy18",
      "permlink": "el-arte-de-mailo-tatch",
      "title": "El arte de Mailo Tatch",
      "body": "<h2>Hola mundo Steemit!!!</h2>\n\nhttps://steemitimages.com/DQmaWVwiw9sthPaomVFz3UoDMASkF8YLZtMYynVLFWbJPdA/H.jpg\n\n**Empezando por el final. Como primera foto, coloqué el arte ya terminado, la razón es sencilla, para que sea la foto que se ve en el post.**\n\n<hr>\n\n<div class=\"pull-right\"><strong><CENTER>Dibujando al Sr Milo Thatch</CENTER></strong>\n<img src=\"https://steemitimages.com/DQmS1mJ4925yLo6ZtxDqy36tstFAbV9hbkV2Z1ZjMiisKSM/C.jpg\" alt=\"pura vida\" width=\"304\" height=\"304\" />\n</div>\n\n\n<div class=\"text-justify\">\nQuiero compartir con ustedes el resultado de uno de mis hobbies, como lo es dibujar. Empiezo comentando que no soy artista, ni he estudiado, ni hecho cursos en algún momento, es solo lo que veo de los grandes artistas, intento copiarlo, siempre poniendo el toque de originalidad de mi parte.   Decidí dibujar a Milo Thatch (mi personaje favorito, el de la película de Disney llamada Atlantis),  porque es una película que realmente disfrute en mi infancia, por lo que perdí la cuenta las veces que me la vi, dejando una excelente metáfora sobre la importancia de respetar a nuestro entorno y sobretodo a nuestras raíces, una manera de mostrar como el amor logra llegar más allá de lo nosotros pensamos. Volviendo al tema,  para la realización de este dibujo, utilicé un lápiz mongol tipo 2(que no es de dibujar), dos hojas blancas, y un borrador Nata. Intentaré explicar de la mejor manera cómo hice el dibujo, paso a paso, la técnica y procedimiento (según mi persona). Espero que les guste y apoyen.\n\n</div>\n\n<hr>\n\n<center><h1>**Primer paso**</h1></center>\n\n\n<div class=\"pull-left\"><strong><CENTER>El tanteo</CENTER></strong>\nhttps://steemitimages.com/DQmWyCJLQSbPGt15T8pdxQougRJLLFuunPKMMcbPR29Z1Pg/B.jpg\n</div>\n\n<div class=\"text-justify\">\nMuchas personas acostumbran a realizar como primer paso, las cuadrículas en la hoja de dibujo, pues no acostumbro a hacer esas cuadriculas o guías (supongo que es un error),  pero pienso que me mis dibujos me salen bastante bien sin el uso de estas lineas de referencia. Para mi el primer paso es de ensayo y error, dibujar claro y borrar lo que no se vea bien. Por lo que empiezo haciendo rápidamente  un bosquejo del dibujo(primera mano), con lineas claras para ir haciendo una referencia del tamaño que va a quedar el dibujo y sus correcta distribución en la hoja. Recomendación: dibuja algo que realmente te guste, pues probablemente pondrás mas empeño y dedicación para que ello quede bien, y traten de usar las herramientas correctas, así se verán mejor sus obras de arte.\n\n\n<hr>\n\n<center><h1>**Segundo paso**</h1></center>\n\n<div class=\"pull-right\"><strong><CENTER>El cuerpo</CENTER></strong>\n<img src=\"https://steemitimages.com/DQmU3yXaz8sdfuDPhXMMvjRw1KuWCDaa4XE7Dgac2G3W167/A.jpg\" alt=\"pura vida\" width=\"304\" height=\"304\" />\n</div>\n\nUna vez que tengo las referencias del dibujo, sea lo que sea que este dibujando, acostumbro a empezar por el cuerpo, y dejar el rostro para el final, además, generalmente empiezo de abajo hacia arriba, que por cierto, he escuchado por allí que es un error por que tiendes a manchar tu dibujo, esto puede ser cierto, pero como ya lo dije anteriormente, no soy un artista y mi principal objetivo al hacer este tipo de actividades es disfrutar al máximo de ellas, sintiéndome lo más cómodo posible. \n\n\n\n<hr>\n\n\n<center><h1>**Tercer paso**</h1></center>\n\n\n<div class=\"pull-left\"><strong><CENTER>Extremidades</CENTER></strong>\nhttps://steemitimages.com/DQmXQWNiijuzdioXMbE8GuMsQwGBtRHSyMET6YtrjqTFtPM/RR.jpg\n</div>\n\nUna vez completando el área del torso y piernas, empiezo con los brazos, y manos. Confieso que las manos es una de las cosas que mas me cuesta dibujar, no sé si algún otro artista comparte esta dificulta, pero pierdo mas tiempo en las manos y dedos que en cualquier otra partes del cuerpo(cuando son personas). Por lo que siempre las dejo para el final, dedicandome exclusivamente a ellas. Por lo general termino inventado los dedos de las personas jajaja (este no fue el caso). \n\n\n\n<center><h1>**Cuarto paso**</h1></center>\n\n\n\n\nComo cuarto paso, acostumbro a dibujar la parte de la cabeza, cabello, y sus facciones (ojos, cejas, nariz, orejas, boca), siempre tomando en cuenta los respectivos detalles, para hacer la mayor similitud posible con el dibujo.\n\n\n\n<center>https://steemitimages.com/DQmTGw7ooz7jVEPFoCQWKPo7N5M9QrbuHyLbpcNCH1sMKf9/E.jpg</center>\n\n\n<hr>\n\n<center><h1>**Quinto paso**</h1></center>\n\nEn esta etapa, lo que hago es simplemente repasar las lineas exteriores con el mismo lápiz, para que resalten un poco más y sombrear la parte interior del dibujo como tecnica, para agregarle un poco de buen gusto.   \n\n<center> https://s13.postimg.org/6sgeo9k7b/image.png            https://s13.postimg.org/ujfs6bf8n/image.png </center>\n\n\n<hr>\n\n<center>**Y bueno Sres, este es el arte ya terminado, así fue como quedó, espero les haya gustado.**</center>\n\nhttps://steemitimages.com/DQmaWVwiw9sthPaomVFz3UoDMASkF8YLZtMYynVLFWbJPdA/H.jpg\n\n<hr>\n\n<center>Finalmente, como es de costumbre, la tradicional foto del autor (Yo) con su creación.</center>\n\n\nhttps://steemitimages.com/DQmQ2hgQXjRS4hYtxggzNfeJ21m3biueu6CR188qcqNVQfs/J.jpg\n\n<hr>\n\n\n<center><h1>**Conclusión**</h1></center>\n\nDibujo hecho con lo dije al principio, un lápiz, borrador y dos hojas blancas. Me tomó unas 3 horas en total de full tranquilidad para terminarlo. Como mensaje, quiero decir: nunca olvides o dejes en un plano secundario hacer las cosas que realmente te apasionan o gustan, la vida es demasiado corta para dedicarle tiempo a las vanidades de este mundo.\n\nYa para despedirme,  me gustaría agradecer a toda la comunidad Steemit por tomarse un momento a leer este post y  el apoyo.  Gracias. \n\n</div>",
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  ]
}