Since low sodium was mentioned and can be deadly, I had to read it up again, here it goes.. Quetzal: 95. And since I also deal with geology, I can also answer the first question for you. 96. The first large salt deposits on Earth formed around 340 million years ago, but the main ones first formed 240 to 270 million years ago. 97. In relation to life forms, salt is very important. 98. But if I should speak of humans alone, then the following is to be explained: 99. Salt is an extremely important component of the blood. 100. Normally, between 45 and 50 grams of sodium chloride flow through the veins of the person in a solution as sodium and chlorine ions. 101. This concentration of salt must remain constant. 102. If there is too little of it in the blood, then there arises an excess pressure in the red blood cells, making them burst. 103. But this, then, has the consequence that no more stimuli can be transmitted to the heart muscle; consequently, the heart ceases to function and, thus, stops beating, respectively stops pumping blood through the veins. 104. However, salt not only flows through the veins but through the whole body. 105. Without salt, the human body would be immobilized because no cell could function. 106. Every single somatic cell is surrounded by salt water and swims about freely therein. 107. If the salt of this liquid dwindles, then the pressure ratio alters itself in the cell so dramatically that the cell membrane disappears and the cell receives no more nutrients. 108. Only when the salinity, respectively the concentration of salt, remains constant in the body can the heart, muscles, and nervous system of the person function smoothly. 109. Each day, the human body loses salt, through the urine, through tears and sweat, which is why it is vital to supply the body with salt again, along with the necessary amount of liquid, but this differs depending on the person and his physical constitution, so no uniform or general measure can be mentioned. 110. Thus, one person needs several liters of fluid per day, while another, during the same period, gets by with very little, perhaps only one, two, or three deciliters. 111. In addition to the properties of the body and all its organs and to the loss of fluid, climate conditions and physical strain and motion naturally also play an important role, as well as the drinking discipline and the mental and volitional attitude of the person. 112. Excessive drinking is unhealthy because too much salt is removed, so new salt must be supplied to the body, which means that more liquid, respectively water, collects in the body than what is necessary healthwise, which can cause damages through overhydration. Billy: For my part, I drink very little, sometimes no more than two deciliters per day. Quetzal: 113. That is known to me. 114. However, you won’t suffer any harm from that because you’re one of those people who only need very little liquid. 115. When it becomes necessary, you automatically drink some more because you then perceive a thirst feeling. 116. This also applies to certain substances that your body needs, like even salt, sugar, vinegar, lemon juice, or orange juice, etc. Billy: Yes, that is actually so. As a rule, I eat what I feel an urge to eat. Quetzal: 118. And you do well with that, since you simply don’t let yourself be tempted by uncontrollable cravings.

archie123, my drainboard is 16 inches long. The standard for Stonemasters is 18 inches but I wanted to preserve some flat countertop next under the corbel shelves and they were quite flexible. It is about 16 inches front to back but I did not specify that, I think they decide that depending on the sink measurement. Many people get the runnels which are prettier but I wanted the smooth drainboard of ease of cleaning. I thought I would mostly use the Stages sink shelf for drying things but that shelf does not slope down at all and there is always a ittle water on it unless I wipe it off , so this integral drainboard in the soapstone is my most used drying area. Also, that sink including the raised shelf has become my most often used prep area so the integral drainboard adds even more functional real estate. I use this very low profile drying rack from Ikea which easily stores in the sink out of view if needed. BTW the templater mentioned that Kohler dxf files were very accurate and they trusted them. Mags438, the sink is I think my favorite thing! You are too funny. tea4all, the corbel shelves are already holding our most used bowls and mugs. The bottom edge of my cabinets are 19 inches from the countertop with an integral 1 inch hollow area underneath for undercounter lights etc. I designed the shelves to have the bottom 7 inches below that bottom edge of the cabinets (12 inches above the countertop) and 7 inches front to back. I drew the corbels poorly but asked Dutchwood to make the top part 13 inches front to back. tapering down to the 7 inches front to back for the shelves. The shelf thickness is 3/4 inch thick, the thinnest that the cabinetmaker was comfortable with. My upper cabinets are 15 inches deep so the 7 inch corbel shelf depth still allows the undercounter lights (mounted towards the front under the cabinets) to not be blocked by the shelves. I designed the shelves i because I wanted to have easy access to my most used items yet get things off the countertop. The height was determined by the location of my preexisting outlets and switches which also happened to be the right height that my coffeemaker could fit under (just) when not in use. I do pull the coffeemaker and rice cooker out from under the cabinets when in use because of the steam that they generate. I will eventually post a picture of the corbel shelves in use. Here is a link that might be useful: Ikea Boholmen dish drainer

Speaking of one way aisles, I recently went to a Michaels. I was the first and only customer in the store. I had never been there before and was a bit confused where the checkout entrance was and when I did, I realized I was at the exit and not the entrance to the cashiers. However, being the only customer in the store and there being only one cashier behind a register, i entered the "wrong" way. I told the clerk I was there to pick up a package. She told me I would just have to wait. She then started to lecture me about entering the exit instead of the entrance (which was at least 20 feet away.) I told her I realized that and I was sorry. She then continued to lecture me. I then asked her if she wanted me to go all the way around and enter the correct way (which would bring me right back to her register.) She said not this time. I asked her if she saw I had a broken foot? (It is just a broken pinky toe, but what the heck.) She said it didn't matter. I needed to follow the rules. Wow this rant makes me feel so much better. (btw...Michaels sent me a customer satisfaction survey with a space to type 1000 words about my experience with the store :-). Terri, I did not know that about Southern Oregon! Wanna move here? :-).

Chris, Here in New England, I had blackspot issues when I was growing David Austin roses, so I know I have potential for it. I also have no tolerance for ugly foliage and when I tried growing Golden Celebration it would look fine in the begining of the season through the first flush, but it was all downhill from there in the hot humid rest of the summer. I couldn't look at it and would end up cutting it back to the ground to grow new foliage in mid summer, accepting that I would lose the rose. But it came back every spring and I grew it in that manner for 4 years. It did however become less and less vigorous and I finally shovel pruned it and I stopped growing David Austin roses. Julia Child, has had a season or two with minor blackspot on the bottom leaves that are easily pulled off. One year, I allowed some reseeding fennel and cleome to crowd up around Julia Child and that year I had some ugly foliage. Then I corrected that issue and gave her plenty of air circulation and this year we've had the most rain I've ever had and the foliage was spotless. And I've never contemplated cutting it back in mid summer because of foliage issues. And I don't spray at all. I use compost and alfalfa meal 2x in early spring and after the first flush of blooms and that's it. edit: I forgot, I also use Fish emulsion as a spray when I think of it. And for me JC has no apricot in the color. It is like a grass fed block of butter. That was the reason for the name, after the cook who loved butter. [g] I have a shrub Buck rose, 'Prairie Sunrise' that is definitely apricot, and they are quite different. Also, I am always on the lookout for a clean, healthy rose and have tried a number of those reported to be so. 'Beverly' was also spotless this year and for the past 3 years. A large pink fragrant rose, in case you are ever looking for one.