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May 24, 2012

Jeff Jacoby: The peace process battered Israel's reputation
Clifford D. May: What Iran's Rulers Want
Michael Muskal: 'Pro-choice' position hits record low, according to poll
Chris Farrell: Are We in a Tech Bubble?
Kimberly Lankford: Switching Medicare Advantage Plans Mid-Year
Bryan McIver, M.B., Ch.B., Ph.D.: Mayo Clinic Medical Edge: Understanding hyperthyroidism and its variety of treatment options
The Kosher Gourmet by Penelope Wall: PHILLY CHEESE STEAKS --- hold the steak!
May 23, 2012
Ex-CIA spy in Iran's Revolutionary Guard: Baghdad talks highlight Western naivete
Tony Pugh: More private colleges offering tuition discounts
Lisa Gerstner: 4 Money-Etiquette Questions Answered
Mary Beth Franklin: How to Choose the Right Annuity for You
Art Markman, Ph.D.: Get smart: How to bulk up your creativity muscles
Tina Susman: The wig wasn't enough: Man gets 13 years for posing as his dead mom
The Kosher Gourmet by Emma Christensen:A simple way to do fish right
May 22, 2012
David S. Cloud and Kathleen Hennessey: Obama changes mind on Pakistan invite to NATO summit --- and then gets dissed by country's president
Warren Richey: Can US group challenge overseas surveillance act? Supreme Court to decide
Thomas M. Anderson: Walking Away From a Mortgage
Environmental Nutrition editors: The lowdown on a low-acid diet
The Kosher Gourmet by Megan Gordon: Enjoy a celebration of the most rich and layered flavors: Black bean, sweet potato and quinoa chili
May 21, 2012
Mark Clayton: Cybersecurity: How US utilities passed up chance to protect their networks
Howard LaFranchi: NATO summit: Who will foot the bill for long-term Afghanistan security?
Chris Farrell : Earn Dividends in Emerging Markets with This WisdomTree ETF
James K. Glassman: 5 Stock Picks Among Online Retailers
Stephen Whiteside, Ph.D. : Mayo Clinic Medical Edge: Social anxiety disorder --- or just shy?
Guy Jackson : Victim's father regrets death of Lockerbie bomber
The Kosher Gourmet by Mario Batali: Famed chef's veal shoulder farsumagru: A festive meat course for late spring
May 18, 2012
Rabbi Berel Wein: Striving: The People of the Book's Book for (All of) the People
Caroline B. Glick: Embracing dangerous delusions and not our friends
Steven Goldberg: 5 Great Stock Picks and the Exchange-Traded Fund that Owns Them
Janet Bodnar: How to Teach Kids to Handle Credit Cards
Mary Pickett, M.D.: Ask the Harvard Experts: Don't be forced into gluten-free lifestyle based merely on a doctor's false-positive test
The Kosher Gourmet by Carolyn Malcoun: DIY healthy lunchbox treats: HOMEMADE FRUIT BARS for kids and brown-bagging adults alike
May 17, 2012
Warren Richey: Teacher fired for being unwed and pregnant can sue religious school, court rules
Josh Mitnick: Netanyahu's 'centrist' coalition is already proving it's anything but
Steven Goldberg: Earn Dividends in Emerging Markets with This WisdomTree ETF
Mary Beth Franklin: Retirement Savings Tips for New Grads
Amina Khan: Research links coffee to lower death rates
Chelsea Sheasley: Social media: Is it too feminine?
The Kosher Gourmet by Faith Duran : Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes
May 16, 2012
Jackson Holahan: The Aleppo Codex
Jonathan Tobin : Iran Declares Victory in Nuclear Talks
Anne Kates Smith: 7 Stocks That Let You Sleep Tight
Carmen Terzic, M.D., Ph.D. : Mayo Clinic Medical Edge: A variety of exercises can help improve balance
Melissa Healy: National strategy on Alzheimer's disease aims to halt it by 2025
The Kosher Gourmet by Joyce White : GOODNESS GRACIOUS: GREENS! 4 winning recipes that are no longer just for down-home folks (Includes expert tips & techniques)
May 15, 2012
Dennis Prager: God and Man at (and for) Liberty
Kristen Chick: Obama administration resumes arms sales to Bahrain despite serious unresolved human rights issues. Activists feel abandoned
Pat Mertz Esswein: Homes are now affordable again and mortgage rates are low. What you need to know before you buy
Kathy Kristof: Our Practical Investor Fights Inflation with These 6 Investments
Sue Hubbard, M.D.: The Kid's Doctor: Lactose intolerant young child? Check again
Environmental Nutrition Editors: Get the facts on palm sugar sweetening
The Kosher Gourmet by Kathy Hunt: Spread a Little Excitement with EXOTIC CONDIMENTS (4 RECIPES)
May 14, 2012
Richard Simon: Purple Hearts for domestic terror victims?
Nando Pelusi, Ph.D.: The privacy paradox: Surrounded by strangers, we risk isolation, anxiety
Chris Farrell: Investing Lessons from the Great Recession
Lisa Gerstner: How to Protect Your Identity, Finances If You Lose Your Phone
Harvard Health Letters: Heart disease and dementia
Tiffany O'Callaghan: New hormone mimics effects of exercise without the sweat
The Kosher Gourmet by Megan Gordon: MANGO COCONUT OAT MORNING MUFFINS are a bright but hearty delight
May 11, 2012
Rabbi B. Shafier: Why happiness will always be elusive
Charles Krauthammer: Echoes of '67: Israel unites
Howard LaFranchi: With G8 snub, US-Putin 'reset' off to stumbling start
Jeremy J. Siegel: Investors, Relax About Rising Interest Rates
Jessica L. Anderson: Get the Best Deal on a Used Car
Jett Stone: Forget face-lifts and fake knees. Scientists have seen the fountain of youth --- and it's broccoli
The Kosher Gourmet by Chef Mario Batali: The famed chef's vegetable dish that tastes true to the season: FAVAS AND SUGAR SNAP PEAS WITH POTATOES AND TARRAGON
May 10, 2012
Clifford D. May: The Real Palestinian Refugee Problem
Sergei L. Loiko: Putin sends warning to U.S., NATO in Victory Day speech at Red Square
Mary Rourke: How being a 'mentch' got Vidal Sasoon his start and fighting in Israel's War of Independence provided him with confidence and a strong sense of his own identity
Harvard Health Letters: Palliative care: Underused therapy yields surprising benefits
Jeff Bertolucci: Get Home Phone Service for Less Than $10 a Month
Rachel L. Sheedy and Susan B. Garland : Make the Right Moves to Boost Benefits
The Kosher Gourmet by Betty Rosbottom: Gleaming with its golden, crimson, and snowy white hues, this silken smooth and creamy STRAWBERRY ORANGE TRIFLE looks impressive, but is easy to prepare
May 9, 2012
John Rosemond: Parents, stop destroying the American male
Valerie J. Nelson: Maurice Sendak, author of 'Where the Wild Things Are,' dies at 83
Bob Frick: Angst Over Annuities
Sharon Palmer, R.D. How you can reduce your risk -- or delay -- chronic diseases associated with aging
Howard LeWine, M.D.: Ask the Harvard Experts: Why did my blood pressure suddenly shoot up?
Lisa Gerstner: Lower the Rate on All Your Loans
The Kosher Gourmet by Emily Ho : Springtime soba with miso sauce offers a coloful mix of fresh textures and flavors
May 8, 2012
Edmund Sanders: Netanyahu suddenly cancels new elections, forms unity government
Frank J. Gaffney Jr.: Farewell to European superstate
Anne Kates Smith: 4 Stocks That Mimic Buffett and Berkshire Hathaway
Gaia Vince and Clare Wilson The Rise of Miniature Medical Robots: Fantasy Fast Becoming Reality
Paul Takahashi, M.D.: Mayo Clinic Medical Edge: Never suffer night leg cramps
Jessica L. Anderson: Extended-Warranty Warning
The Kosher Gourmet by Diane Rossen Worthington: Celebrate National Chocolate Chip Day with the Best Cookie Ever (Includes techniques)
May 7, 2012
Mark Clayton: Homeland Security warns major cyber attack aimed at gas pipeline industry underway
Angus Roxburgh: Putin Decoded: World view of a Russian feeling dissed
Kimberly Lankford: Navigate a Course for Long-Term Care
Kevin McCormally How to Adjust Your Tax Withholding
Celeste Robb-Nicholson, M.D.: Harvard Health Letters: How do you treat a Baker's cyst?
Joanne Capano: Healthy Snacks for Children: The Choices May Surprise You
The Kosher Gourmet by Penelope Wall: Classic Creamy Spinach Dip with a Fraction of the Calories and Fat
May 4, 2012
Rabbi Nathan Lopes Cardozo: Holy 'trivialities'
Jonathan Tobin: Bibi v. Barak will be no contest this time around
Steven Goldberg: Blue Chip Stocks On Sale Worldwide
Art Pine Slow Productivity Growth a Blessing --- For Now
Sue Hubbard, M.D. : The Kid's Doctor: Are Kids Too Wired?
Kerri-Ann Jennings, M.S., R.D: Foods that are good for your smile
Amy Paturel, M.S., M.P.H.: Eating Well: Foods that are good for your smile
The Kosher Gourmet by Betty Rosbottom: Strawberry rhubarb parfaits are elegant yet simple to assemble
May 3, 2012
Michael Freund: Who's Afraid of the Messiah?
Clifford D. May: The Foggiest War
Susan B. Garland: Insurance to Cover Old Old Age
Steven Goldberg 6 Reasons to Bet on a Big Bull Market
Harvard Health Letters: Treating prostate cancer --- no rush to judgment
Larry Gordon: Harvard, MIT partner to offer free online courses
Naomi Nix : Man gets free trip to Chicago after postcard sent by mother in 1957 finally reaches him
The Kosher Gourmet by Diane Rossen Worthington: Intensely Italian vegetable frittata is a seriously simple standby


Jewish World Review

How coal mining works

By Marshall Brain

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http://www.JewishWorldReview.com | (MCT) Have you ever held an actual lump of coal in your hands? It looks like a black rock. But the thing you immediately notice is its weight. Coal feels incredibly light compared to a normal rock. That's because coal is composed largely of carbon, which is the same lightweight element found in carbon fiber tennis rackets and bike frames.

This simple black rock is surprisingly important to the United States. The carbon is what makes coal such a valuable source of energy. When the carbon combines with oxygen, it gives off heat. That heat is very handy for producing electricity. In the U.S., we burn more than 2 trillion pounds of coal every year to keep the power grid humming. About half of the electricity in the United States currently comes from coal.

Where does all the coal come from? We mine it out of the ground using three different techniques: traditional underground mining, surface mining and mountaintop mining. Let's take a look at how they work.

Underground mining is what we traditionally think of when we think of "coal mining." Miners dig tunnels down into the earth to find coal seams. A seam is layer of coal that can be hundreds of feet deep. Using automated equipment, miners then start digging caverns or rooms into the seam, leaving behind large pillars of coal to support the roof. This is called room and pillar mining. As the miners dig, a conveyor system carries the coal back to the surface.

Once the miners have gone as far as they can with the room and pillar approach, they may begin taking out the pillars, starting at the back of the mine. As the coal in the roof collapses, the miners dig it out in a process called retreat mining.

More than half of the coal mined worldwide comes from underground mining. However, working in the mines is not one of the safest ways to make a living. Mines collapse, and there are also problems with mine gases (which can suffocate miners or explode) and coal dust (which causes black lung).

Coal seams are often close to the surface rather than deep underground. In that case, it is usually faster, safer and more economical to dig the coal out from the top. This process is often referred to as strip mining, although pit mines are also possible.

Strip mining is faster than underground mining because miners can use lots more equipment. And the equipment is much larger than the equipment you see in an underground mine. After peeling away the layer of soil over the coal, miners start blasting and digging out the coal seam. Immense excavators shovel out the coal, or gigantic rotating disks lined with buckets chew through the coal at a rate of tons per second. The biggest dump trucks in the world haul the coal away. Each truck can carry hundreds of tons of coal per trip.

One of the newer and more controversial techniques in coal mining is called mountaintop mining. It is common in West Virginia. This is one of the least popular techniques from an aesthetic standpoint because miners literally blast off the top of a mountain and then carry away the coal underneath. Hundreds of mountains have disappeared because of this practice. Once the mining is done, miners cover the base of the mountain with dirt and replant with trees. It may take a decade or more for the area to recover.

If the United States digs out 2 trillion pounds of coal every year, you might be wondering how long the supply can last. It turns out that underground coal deposits are very common in the U.S. It is thought that there might be 500 trillion pounds of more left to mine - enough to last for hundreds of years at the current rate of consumption.

Given that coal is so plentiful, so inexpensive to mine and so widely used, it seems like coal is the ideal energy source. The big problem is the pollution that comes from burning coal. There is direct pollution in the form of things like ash, sulfur and radiation. And then there is the greenhouse gas effect of all the carbon dioxide that burning coal emits. A concept called clean coal technology tries to address these concerns. Clean coal involves everything from scrubbing sulfur out of smoke stack gases to capturing all the carbon dioxide and burying it underground or in the ocean. We will have to see whether these newer technologies take root, or whether coal is replaced over time by greener technologies like solar and wind power.

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Previously:


How an economic depression works
How the liver works
How 3D movies work
How oil pipelines work
How jet packs work
How seismographs work
How Olympic technology works
How Personal Rapid Transit works
How 3G works
How the Global Position System (GPS) works
How octane works
How cruise missiles work
How submarines work
How miles work
How octane works
How food preservation works
How beer works
How holding your breath works
How smoke detectors work
How heat pumps work
How your night vision works
How concentrating solar collectors work
How your key fob works
How the common cold works
How the Large Hadron Collider Works
How making a TV show works
How dry cleaning works
How exoskeletons work
How an oil refinery works
How landfills work
How the Orion spacecraft works
The cutting edge in HDTV
Redefining the CD
How the HDMI cable scam works
How glow-in-the-dark toys work
How the subprime mortgage crisis works
How gift cards work
How Tasers work
How giant TV screens work
How foreclosure works
How Air Force One works
How wildfire fighting works
How vitamins work
How ejection seats work
How reattaching limbs works
How hot air balloons work
How paparazzi work
How counterfeiting works
How CDs work
How the Edsel worked
How Stinger missiles work
How hybrid cars work
How sharks work
How mosquitoes work
How diesel engines work
How water towers work
How the Dawn mission works
How Kassam rockets work
How the North American Eagle works
Why aren't we flying to work?
How tofu and soy milk work
How Colony Collapse Disorder works
How airbags work
How the U.S. income tax works
How gum works
How caffeine works
How Daylight Saving Time works
How a cruise missile works
How snow making works

© 2007, How Stuff Works Inc. Distributed by McClatchy-Tribune Information Services.

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