![]() The original caves have been closed to the public since 1963, as their condition was deteriorating, but there are now a number of replicas. ![]() Because of the outstanding prehistoric art in the cave, Lascaux was inducted into the UNESCO World Heritage List in 1979, as an element of the Prehistoric Sites and Decorated Caves of the Vézère Valley. They are the combined effort of many generations and, with continued debate, the age of the paintings is now usually estimated at around 17,000 years (early Magdalenian). The paintings represent primarily large animals, typical local contemporary fauna that correspond with the fossil record of the Upper Paleolithic in the area. Over 600 parietal wall paintings cover the interior walls and ceilings of the cave. Lascaux ( English: / l æ ˈ s k oʊ/ la- SKOH, US also / l ɑː ˈ s k oʊ/ lah- SKOH French: Grotte de Lascaux, "Lascaux Cave") is a network of caves near the village of Montignac, in the department of Dordogne in southwestern France. I’m not sure if these cysts belong to the plasmodia. In the same area where the plasmodia were active, some cysts appeared. These structures are no granules as seen in foraminifera.There were many contractile vacuoles present. The plasma was filled with rod-like structures, moving in bidirectional way. The plasmodia were roughly V-shaped, with many fine filopodia at the broadest part.Īll specimens were about 250 µm large with about six nuclei, which were broad oval, 8-9 µm large, and with an irregularly shaped nucleolus, varing in shape from nearly spherical to a thin sheet. The plasmodia moved very slowly and didn’t show any reaction to the light of the microscope. Some specimens were attached to the glass slide, some others to the cover glass. At first I found one plasmodium, but within some days several specimens came up in a corner under the cover glass. The sample came from sediments in the river Dorgdogne in France. Photomicrographs: I found the species from the photomicrographs on this page in a wet mount kept for some days in a moisture chamber. Mainly bacterivorous, but some cells may ingest small eukaryotes. Cysts with two clearly separate walls, spherical, oval or bean-shaped, varying between 10-40 µm in diameter. Cell body often narrower than 2 µm, more condensed parts up to 30 µm. Cysts present, varying both in size and shape.ĭiagnosis: Non-marine, with morphological characteristics of the genus. Movement of entire cells too slow to be directly observable. Many contractile vacuoles present in the entire cell. Very elongated amoebae are often less reticulate than more condensed ones. Anastomoses occur randomly between branching parts of the cell body that come into contact, leading to networks of varying complexity. Posterior end usually pointed with no or few pseudopodia and no branching. Pseudopodia and branches are usually formed when cells condense in the anterior extending regions, resulting in up to three new branches. The whole cell body is strongly branching and of narrow width, especially in the most extended parts, while more condensed parts are wider. Granoreticulose – Naked amoeboid organisms with branched filopodia over which numerous granules move extremely quickly in both directions and which can form an extensive network (reticulum).ĭiagnosis: Multinucleate, highly branching and reticulate naked amoebae with slender, pointed, sometimes branched pseudopodia.Pseudopodia usually appressed to the substratum. Granules are evenly distributed and move slowly or not at all. Granofilose – Naked amoeboid organisms with granular filose pseudopodia.Filose – Naked amoeboid organisms with filamentous pseudopodia. ![]() Some species have subpseudopodia, small extensions of a hyaline anterior zone.
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In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.Allow to cool and serve warm or at room temperature. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem.Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 by 14-inches.Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender.Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Pour into a bowl and rub it with your fingers until it starts holding together. Add the butter and pulse until the mixture is crumbly. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. For the filling, peel, core, and cut the apples into 8ths.Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface.Wrap with plastic and refrigerate for at least 1 hour. ![]() Turn the dough onto a well-floured board and form into a disk. ![]() Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. With the motor running, add the ice water all at once through the feed tube. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas.
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