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Which one is NOT true？
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The publisher, reporting staff and editor of smartertimes.com is Ira Stoll, a 28-year-old former managing editor of Forward, a Jewish weekly. At 6 o'clock every morning he picks up a copy of the Times at a Brooklyn news-stand and, within four hours, unleashes an invariably scathing report on something he thinks either ridiculous or wrong.
Categories on the website range from the pedantic—"New York, lack of basic familiarity with" (noting unbearable geographic errors) and "Misspelling of names" (including that of the Sulzberger family, which controls the Times)—to weightier topics such as taxes and immigration. Most of the time, Mr. Stoll is on the look-out for left-wing bias masked as objectivity. He is particularly tough on the citation of allegedly impartial "experts" in back up predictable Times conclusions—that the poor are getting poorer, private education is bad, welfare reform. has failed, public housing is vital, and Republicans and policemen are insensitive, racist or mentally challenged.
Occasionally, Mr. Stoll's pieces precede (or perhaps cause) a correction. He was, for instance, the first to spot that the Times had attacked John Ashcroft, the conservative attorney-general, with a shortened and misleading quotation lifted from another newspaper. More often the sins are of leftish omission. Last weekend's ode to the joys of traveling in Cuba, he points out, avoided "any mention of the country's horrible human-rights record".
Like other zealots, Mr. Stoll sometimes asks too much. Even the weekly newspapers occasionally get things wrong; it would be surprising if a daily as big as the Times never did. And Mr. Stoll's bias, though overt, can get a little boring. This week he nicely skewered an absurdly solemn Times piece about a plan in Connecticut to stop high schools starting work before 8:30 a.m, because teenagers do "not physiologically wake up", for not even wondering whether it might be a good tiling for the little dears to go to bed earlier. But did Mr. Stoll really need to add a carp about those tired teenagers having sex "with the assistance of taxpayer-provided free contraceptives"？
All the same, Mr. Stoll seems to have struck a nerve. In only seven months, with no marketing, he has developed a subscriber list for a daily e-mail of almost 2,000 people (including, inevitably, Newt Gingrich). And the Times seems to be taking some notice. Three of its journalists have already taken him out for lunch.
New York Times was not criticized by the conservative because of being______.
The fifth paragraph implies______.
Mt. Russell said Richard had nothing to do with the agreement mentioned because______.
The Pek Wine Steward prevents wine from spoiling by injecting argon, an inert gas, into the bottle before sealing it airtight with silicon. Mr. Luzaich, a mechanical engineer in Windsor, Calif—in the Sonoma County wine country—first tallied the costs of his reasonable consumption in October 2001. "I'd like to come home in the evening and have a glass of wine with dinner", he said. "My wife doesn't drink very much. so the bottle wouldn't get consumed. And maybe I would forget about it the next day, and I'd check back a day or two later, and the wine would be spoiled". That meant he was wasting most of a $15 to $20 bottle of wine dozens of times a year.
A cheek of the wine-preservation gadgets on the market left Mr. Luzaich dissatisfied High-end wine cabinets cost thousands of dollars—a huge investment for a glass-a-day drinker. Affordable preservers, meanwhile, didn't quite perform. to Mr. Luzaich's liking; be thought they allowed too much oxidation, which degrades the taste of a wine.
The solution, he decided, was a better gas. Many preservers pumped nitrogen into an opened bottle to slow a wine's decline, even though oenological literature suggested that argon was more effective. So when he began designing the Pek Wine Steward, a metal cone into which a wine bottle is inserted, Mr. Luzaich found that his main challenge was to figure out how best to introduce the argon.
He spent months fine-tuning a gas injection system. "We used computational fluid dynamics to model the gas flow", Mr. Luzaich said, referring to a computer-analysis technique that measures how smoothly particles are flowing. The goal was to create an injector that could swap a bottle's oxygen atoms for argon atoms; argon is an inert gas, and thus unlikely to harm a nice Chianti.
Mr. Luzaich, who had previously designed medical and telecommunications products, also worked on creating an airtight seal, to secure the bottle after the argon was injected. He experimented with several substances, from neoprene to a visco-elastic polymer (which he dismissed as "too gooey"), before settling on a food-grade silicon.
To save wine, a bottle is placed inside the Pek Wine Steward, the top is closed, and a trigger is pulled for 5 to 10 seconds, depending on how much wine remains. When the trigger is released, the bottle is sealed automatically, preserving the wine for a week or more. The company says. "We wanted to make it very easy for the consumer", Mr. Luzaich said. "It's basically mindless".
The device, which resembles a high-tech thermos, first became available to consumers in March 2004, and 8,000 to 10,000 have been sold, primarily through catalogs like those of The Wine Enthusiast and Hammacher Schlemmer The base model sells for $99; a deluxe model, which also includes a thermoelectric cooler, is $199.
According to Gregory Luzaich. the disadvantage of modest drinking is______.
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