snydeq writes "Google has launched the Google Apps Marketplace, providing a venue for third-party, cloud-based applications to supplement Google's own online applications. The program enables integrations with such applications as Google Gmail, Documents, Sites, and Calendar. All told, the effort begins with 50 vendors participating, including Atlassian, NetSuite, Skytap, and Zoho. Participation in Google Apps Marketplace is open to customers of the Premier, Standard, and Education editions of Google Apps. Applications are linked to the marketplace via REST Web services and APIs including OpenID and OAuth."

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alobar72 writes "I have quite a few old maps (several hundreds; 100+ years old, some are already damaged – so time is not on my side). What I want to do is to digitize them and to apply geo-coordinates to them so I can use them as overlays for openstreetmap data or such. Obviously I cannot put those maps onto my €80 scanner and go. Some of them are really large (1.5m x 1.5m roughly, I believe) and they need to be treated with great care because the paper is partly damaged. So firstly I need a method or service provider that can do the digitizing without damaging them. Secondly I need a hint what the best method is to apply geo coordinates to those maps then. The maps are old and landscape and places have changed, it maybe difficult to identify exact spots. So: are there any experiences or tips I could use?"

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ral writes "The human tongue can taste more than sweet, sour, salty, bitter and protein. Researchers have added fat to that list. Dr. Russell Keast, an exercise and nutrition sciences professor at Deakin University in Melbourne, told Slashfood, 'This makes logical sense. We have sweet to identify carbohydrate/sugars, and umami to identify protein/amino acids, so we could expect a taste to identify the other macronutrient: fat.' In the Deakin study, which appears in the latest issue of the British Journal of Nutrition, Dr. Keast and his team gave a group of 33 people fatty acids found in common foods, mixed in with nonfat milk to disguise the telltale fat texture. All 33 could detect the fatty acids to at least a small degree."

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