ratio of word probabilities predicted from brain for bell and refrigerator

bell	refrigerator
top 10 words in brain distribution (in article): signal frequency design sound tower common produce time record wine	top 10 words in brain distribution (in article): light water design build drink type size time allow surface
top 10 words in brain distribution (not in article): power animal light station water train line locomotive radio steam	top 10 words in brain distribution (not in article): material wood lamp power wine form wall paint structure card
times more probable under bell 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under refrigerator (words not in the model)
A bell'" is a simple sound-making device. The bell is a percussion instrument and an idiophone. Its form is usually an open-ended hollow drum which resonates upon being struck. The striking implement can be a tongue suspended within the bell, known as a "clapper", a small, free sphere enclosed within the body of the bell, or a separate mallet. Bells are usually made of cast metal, but small bells can also be made from ceramic or glass. Bells can be of all sizes: from tiny dress accessories to church bells weighing many tons. Church and temple bells. In the Western world, its most classical form is a church bell or town bell, which is hung within a tower and sounded by having the entire bell swung by ropes, whereupon an internal hinged clapper strikes the body of the bell (called a free-swinging bell). A set of bells, hung in a circle for change ringing, is known as a ring of bells. In the Eastern world, the traditional forms of bells are temple and palace bells, small ones being rung by a sharp rap with a stick, and very large ones rung by a blow from the outside by a large swinging beam. The striking technique is employed worldwide for some of the largest tower-borne bells, because swinging the bells themselves could damage their towers. In the Roman Catholic Church and among some High Lutherans and Anglicans, small hand-held bells, called Sanctus or sacring bells, are often rung by a server at Mass when the priest holds high up first the host, and then the chalice immediately after he has said the words of consecration over them (the moment known as the Elevation). This serves to indicate to the congregation that the bread and wine have just been transformed into the body and blood of Christ (see transubstantiation), or, in the alternative Reformation teaching, that Christ is now bodily present in the elements, and that what the priest is holding up for them to look at is Christ himself (see consubstantiation). Japanese religious bells. Japanese Shintoist and Buddhist bells are used in religious ceremonies. "Suzu", a homophone meaning both "cool and refreshing," are spherical bells which contain metal pellets that produce sound from the inside. The hemispherical bell is the "Kane" bell, which is struck on the outside. See also Kane (musical instrument). Buddhist bells. Buddhist bells are used in religious ceremonies. Bell construed as a cause for war. On January 15, 1602 ("Keichō 7"), a fire broke out at Hōkō-ji, Buddhist temple complex in Kyoto. The great image of the Buddha and the structure housing the statue, the "Daibutsu-den", were both consumed by the flames. In 1610, Toyotomi Hideyori decided to sponsor rebuilding the Hōkō-ji and he also decided to order a great bell cast in bronze. On August 24, 1614 ("Keichō 19"), the huge new bronze bell was cast successfully. Dedication ceremonies were scheduled, but at the last minute, Tokugawa Ieyasu forbade the ceremonies to take place because he construed inscriptions on the bell to have been a personal affront: This contrived dispute led to the, which was a series of battles between armies of the Tokugawa shogunate and the samurai of the Toyotomi clan. The siege lasted through 1615. It is conventionally divided into two stages: the Winter Campaign and the Summer Campaign. In the end, the total destruction of the Toyotomi eliminated the last major opposition to the shogunate which would come to dominate Japan for the next 250 years. Bellmaking. The process of casting bells is called bellmaking or bellfounding, and in Europe dates to the 4th or 5th century. The traditional metal for these bells is a bronze of about 23% tin. Known as "bell metal", this alloy is also the traditional alloy for the finest Turkish and Chinese cymbals. Other materials sometimes used for large bells include brass and iron. Bells are always cast mouth down. Bells are made to exact formulas, so that given the diameter it is possible to calculate every dimension, and its musical note, or tone. The frequency of a bell's note in Hz varies with the square of its thickness, and inversely with its diameter. Much experimentation has been devoted to determining the exact shape that will give the best tone. The thickness of a church bell at its thickest part, called the 'sound bow' is usually one thirteenth its diameter. If the bell is mounted as cast, it is called a "maiden bell" while "tuned bells" are worked after casting to produce a precise note. Bell towers. Bells are also associated with clocks, indicating the hour by ringing. Indeed, the word "clock" comes from the Latin word "cloca", meaning bell. Clock towers or bell towers can be heard over long distances which was especially important in the time when clocks were too expensive for widespread use. In the case of clock towers and grandfather clocks, a particular sequence of tones may be played to represent the hour. One common pattern is called the "Westminster Quarters," a sixteen-note pattern named after the Palace of Westminster which popularized it as the measure used by "Big Ben". Bells as musical instruments. Some bells are used as musical instruments, such as carillons, (clock) chimes, or ensembles of bell-players, called bell choirs, using hand-held bells of varying tones. A "ring of bells" is a set of 4 to twelve bells or more used in change ringing, a particular method of ringing bells in patterns. A peal in changing ringing may have bells playing for several hours, playing 5,000 or more patterns without a break or repetition.. Ancient Chinese bells. The ancient Chinese bronze chime bells called bianzhong or (鐘) are among the highest achievements of Chinese bronze casting technology. These chime bells were used as polyphonic musical instruments and some of these bells have been dated at between 2000 to 3600 years old. The secret of the design and the method of casting zhong bells, which was known only to the Chinese in antiquity, was lost in later generations. It was not fully rediscovered and understood until 1978, when a complete ceremonial set of 65 "zhong" bells was found in a near-perfect state of preservation during the excavation of the of Marquis Yi, who died ca. 430BCE. Yi was ruler of Zeng, one of the Warring States which at the time of his death was under control of the Chǔ state. This region is now part of the present-day Hubei province. Although tuned bells have been created and used for musical performance in many cultures, zhong are unique among all other types of cast bells in several respects. They have a lens-shaped (rather than circular) section and the bell mouth has a distinctive "cutaway" profile, and this special shape gives zhong bells the remarkable ability to produce, depending on where they are struck. The interval between these notes on each bell is either a major or minor third, equivalent to a distance of four or five notes on a piano.. The bells of Marquis Yi, which are still fully playable after almost 2500 years, cover a range of slightly less than five octaves but thanks to their twin-tone capability, the set can sound a complete 12-tone scale, predating the development of the European 12-tone system by some 2000 years, and can play melodies in diatonic and pentatonic scales These bells usually have inscriptions on them from which scholars used as references for studying ancient Chinese writings (also known as Bronzeware script). Another related ancient Chinese musical instrument is called qing (pinyin qing4) but it was made of stone instead of metal. Konguro'o. Konguro'o is a small bell, which as well as Djalaajyn firstly had the utilitarian purposes and only after artistic ones. Konguro'o sounded by the time of moving to the new places, being fastened to the horse harness it created very specific "smart" sound background. Konguro'o also hanged on the neck of leader goat, which leads the flock of sheep in some definite direction. That is why in folk memory almost magic sound of konguro'o was associated with nomadic mode of life. To make this instrument Kyrgyz foremen used cooper, bronze, iron and brass. They also decorated it with artistic carving and covered with silver. Sizes of the instruments might vary in considerable limits, what depended on its function. Every bell had its own timbre. Chimes. A variant on the bell is the tubular bell. Several of these metal tubes which are struck manually with hammers, form an instrument named "tubular bells" or "chimes". In the case of wind or aeolian chimes, the tubes are blown against one another by the wind. Farm bells. Whereas the church and temple bells called to mass or religious service, bells were used on farms for more secular signaling. The greater farms in Scandinavia usually had a small bell-tower resting on the top of the barn. The bell was used to call the workers from the field at the end of the day's work. In folk tradition, it is recorded that each church and possibly several farms had their specific rhymes connected to the sound of the specific bells. An example is the Pete Seeger song "The Bells of Rhymney".	A refrigerator'" (often called a "'fridge'" for short) is a cooling appliance comprising a thermally insulated compartment and a heat pump: a mechanism to transfer heat from it to the external environment, cooling the contents to a temperature below ambient. Refrigerators are extensively used to store foods which deteriorate at ambient temperatures; spoilage from bacterial growth and other processes is much slower at low temperatures. A device described as a "refrigerator" maintains a temperature a few degrees above the freezing point of water; a similar device which maintains a temperature below the freezing point of water is called a "'freezer'". The refrigerator is a relatively modern invention among kitchen appliances. It replaced the icebox, which had been a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an "icebox". Freezers keep their contents frozen. They are used both in households and for commercial use. Most freezers operate around minus 18 °C (0 °F). Domestic freezers can be included as a compartment in a refrigerator, sharing the same mechanism or with a separate mechanism, or can be standalone units. Domestic freezers are generally upright units, resembling refrigerators, or chests, resembling upright units laid on their backs. Many modern freezers come with an icemaker. Commercial fridge and freezer units, which go by many other names, were in use for almost 40 years prior to the common home models. They used toxic ammonia gas systems, making them unsafe for home use. Practical household refrigerators were introduced in 1915 and gained wider acceptance in the United States in the 1930s as prices fell and non-toxic, non-flammable synthetic refrigerants such as Freon or R-12 were introduced. It is notable that while 60% of households in the US owned a refrigerator by the 1930s, it was not until 40 years later, in the 1970s, that the refrigerator achieved a similar level of penetration in the United Kingdom. History. Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Using the environment to cool foodstuffs is still common today. On mountainsides, runoff from melting snow higher up is a convenient way to cool drinks, and during the winter months simply placing milk outside is sufficient to greatly extend its useful life. In the 11th century, the Persian physicist and chemist, Ibn Sina (Avicenna), invented the refrigerated coil, which condenses aromatic vapours. This was a breakthrough in distillation technology and he made use of it in his steam distillation process, which requires refrigerated tubing, to produce essential oils. The first known artificial refrigeration was demonstrated by William Cullen at the University of Glasgow in 1748. Between 1805, when Oliver Evans designed the first refrigeration machine that used vapor instead of liquid, and 1902 when Willis Haviland Carrier demonstrated the first air conditioner, scores of inventors contributed many small advances in cooling machinery. In 1850 or 1851, Dr. John Gorrie demonstrated an ice maker. In 1857, Australian James Harrison introduced vapor-compression refrigeration to the brewing and meat packing industries. Ferdinand Carré of France developed a somewhat more complex system in 1859. Unlike earlier compression-compression machines, which used air as a coolant, Carré's equipment contained rapidly expanding ammonia. The absorption refrigerator was invented by Baltzar von Platen and Carl Munters in 1922, while they were still students at the Royal Institute of Technology in Stockholm, Sweden. It became a worldwide success and was commercialized by Electrolux. Other pioneers included Charles Tellier, David Boyle, and Raoul Pictet. At the start of the 20th Century, about half of households in the United States relied on melting ice (in an icebox) to keep food cold, while the remaining half had no cooled storage at all. The ice used for household storage was expensive because ice had to be cut from winter ponds (or mechanically produced), stored centrally until needed, and delivered regularly. In a few exceptional cases, mechanical refrigeration systems had been adapted by the start of the 20th century for use in the homes of the very wealthy, and might be used for cooling both living and food storage areas. One early system was installed at the mansion of Walter Pierce, an oil company executive. Marcel Audiffren of France championed the idea of a refrigerating machine for cooling and preserving foods at home. His U.S. patents, issued in 1895 and 1908, were purchased by the American Audiffren Refrigerating Machine Company. Machines based on Audiffren's sulfur dioxide process were manufactured by General Electric in Fort Wayne, Indiana and marketed by the Johns-Manville company. The first unit was sold in 1911. Audiffren machines were expensive, selling for about $1,000 — about twice as much as the cost of an automobile at that time. General Electric sought to develop refrigerators of its own, and in 1915 the first "Guardian" unit was assembled in a back yard wash house as a predecessor to the Frigidaire. In 1916 Kelvinator and Servel introduced two units among a field of competing models. This number increased to 200 by 1920. In 1918, Kelvinator had a model with automatic controls. These home units usually required the installation of the mechanical parts, motor and compressor, in the basement or an adjacent room while the cold box was located in the kitchen. There was a 1922 model that consisted of a wooden cold box, water-cooled compressor, an ice cube tray and a 9 cubic foot compartment for $714. (A 1922 Model-T Ford cost about $450.) In 1923 Frigidaire introduced the first self-contained unit. About this same time porcelain covered metal cabinets began to appear. Ice cube trays were introduced more and more during the 1920s; up to this time freezing was not a function of the modern refrigerator. The first refrigerator to see widespread use was the General Electric "Monitor-Top" refrigerator introduced in 1927. The compressor assembly, which emitted a substantial amount of heat, was placed above the cabinet, and surrounded with a decorative ring. Over 1,000,000 units were produced. As the refrigerating medium, these refrigerators used either sulfur dioxide, which is corrosive to the eyes and may cause loss of vision, painful skin burns and lesions, or methyl formate, which is highly flammable, harmful to the eyes, and toxic if inhaled or ingested. Many of these units are still functional today. These cooling systems cannot be recharged with the hazardous original refrigerants if they leak or break down. The introduction of freon expanded the refrigerator market during the 1930s, and freezer units became more common during the 1940s. Home units did not go into mass production until after WWII. The 1950s and 1960s saw technical advances like automatic defrosting and automatic ice making. Developments of the 1970s and 80s brought about more efficient refrigerators, and environmental issues banned the use of CFC (freon) refrigerants used in sealed systems. Early refrigerator models (1916 and on) featured a cold compartment for ice cube trays. Successful processing of fresh vegetables through freezing began in the late 1920s by the Postum Company (the forerunner of General Foods) which had acquired the technology when it bought the rights to Clarence Birdseye's successful fresh freezing methods. The first successful example of the benefits of frozen foods occurred when General Foods heiress Marjorie Merriweather Post (then wife of Joseph E. Davies, United States Ambassador to the Soviet Union) deployed commercial-grade freezers to Spaso House, the US Embassy in Moscow in advance of the Davies’ arrival. Post, fearful of the food processing safety observed in the USSR, then fully stocked the freezers with products from General Foods' Birdseye unit. The frozen food stores allowed the Davies to lavishly entertain and serve fresh frozen foods that would otherwise be out of season. Upon returning from Moscow, Post (who resumed her maiden name after divorcing Davies) directed General Foods to market frozen product to upscale restaurants. Introduction of home freezer units occurred in the United States in 1940, and frozen foods began to make the transition from luxury to necessity. Design. Refrigerators work by the use of heat pumps operating in a refrigeration cycle. An industrial refrigerator is simply a refrigerator used in an industrial setting, usually in a restaurant or supermarket. It may consist of either a cooling compartment only (a larger refrigerator) or a freezing compartment only (a freezer) or both. The industry sometimes refers to such units as a “cold box” or a “walk-in.” The dual compartment was introduced commercially by General Electric in 1939. The vapor compression cycle is used in most household refrigerators. In this cycle, a circulating refrigerant such as R134a enters the compressor as a low-pressure vapor at its boiling point. The vapor is compressed and exits the compressor as a superheated high-pressure vapor. The superheated vapor travels through part of the condenser which removes the superheat by cooling the vapor. The vapor travels through the remainder of the condenser and is condensed into a liquid at its boiling point. Before the refrigerant leaves the condenser it will have been subcooled (i.e. below its boiling point). The subcooled liquid refrigerant passes through the metering (or throttling) device where its pressure abruptly decreases. The decrease in pressure results in the flash evaporation and auto-refrigeration of a portion of the liquid (typically, less than half of the liquid flashes). The cold and partially vaporized refrigerant travels through the coil or tubes in the evaporator. There, a fan circulates room air across the coil or tubes, and the refrigerant is totally vaporized, extracting heat from the air which is then returned to the food compartment. The refrigerant vapor, now slightly superheated, returns to the compressor inlet to continue the thermodynamic cycle. An absorption refrigerator works differently from a compressor refrigerator, using a source of heat, such as combustion of liquefied petroleum gas, or solar thermal energy. These heat sources are much quieter than the compressor motor in a typical refrigerator. The Peltier effect uses electricity directly to pump heat; refrigerators using this effect are sometimes used for camping, or where noise is not acceptable. They are totally silent, but less energy-efficient than other methods. Other uses of an absorption refrigerator (or "chiller") would include large systems used in office buildings or complexes such as hospitals and universities. These large systems are used to chill a brine solution that is circulated through the building. Other alternatives to the vapor-compression cycle but not in current use include thermionic, vortex tube, air cycle, magnetic cooling, Stirling cycle, Malone refrigeration, acoustic cooling, pulse tube and water cycle systems. Features. Early freezer units accumulated ice crystals around the freezing units. This was a result of humidity introduced into the units when the doors to the freezer were opened. This frost buildup required periodic thawing ("defrosting") of the units to maintain their efficiency. Advances in automatic defrosting eliminating the thawing task were introduced in the 1950s. Also, early units featured freezer compartments located within the larger refrigerator, and accessed by opening the refrigerator door, and then the smaller internal freezer door; units featuring entirely separate freezer compartment were introduced in the early 1960s, becoming the industry standard by the middle of that decade. Later advances included automatic ice units and self compartmentalized freezing units. An increasingly important environmental concern is the disposal of old refrigerators- initially because of the freon coolant damaging the ozone layer, but as the older generation of refrigerators disappears it is the destruction of CFC-bearing insulation which causes concern. Modern refrigerators usually use a refrigerant called HFC-134a (1,2,2,2-tetrafluoroethane), which has no ozone layer depleting properties, in place of freon. Disposal of discarded refrigerators is regulated, often mandating the removal of doors: children playing hide-and-seek have been asphyxiated while hiding inside a discarded refrigerator. This was particularly true for the older models that had latching doors. More modern units use a magnetic door gasket to hold the door sealed but can be pushed open from the inside. This gasket was invented by a man named Herman C. Ells Sr. Who didn't want children to lose their lives. He never gained recognition for his work, being a humble man only wanting to save lives. However, children can be unwittingly harmed by hiding inside any discarded refrigerator. Types of domestic refrigerators. Domestic refrigerators and freezers for food storage are made in a range of sizes. Among the smallest is a 4 L Peltier fridge advertised as being able to hold 6 cans of beer. A large domestic fridge stands as tall as a person and may be about 1 m wide with a capacity of 600 L. Some models for small households fit under kitchen work surfaces, usually about 86 cm high. Fridges may be combined with freezers, either stacked with fridge or freezer above, below, or side by side. A fridge without a true freezer may have a small compartment to make ice. Freezers may have drawers to store food in, or they may have no divisions (chest freezers). Fridges and freezers may be free-standing, or built into a kitchen. Refrigeration units for commercial and industrial applications can be made any size, shape or style to fit customer needs. Energy efficiency. An auto-defrost unit uses a blower fan to keep moisture out of the unit. It also has a heating coil beneath the evaporator that periodically heats the freezer compartment and melts any ice buildup. Some units also have heaters in the side of the door to keep the unit from "weeping." Manual defrost units are available in used-appliance shops or by special order. Refrigerators used to consume more energy than any other home appliance, but in the last twenty years great strides have been made to make refrigerators more energy efficient. In the early 1990s a competition was held among the major manufacturers to encourage energy efficiency. Current models that are Energy Star qualified use 50 percent less energy than models made before 1993. The most energy-efficient unit made in the US is designed to run on 12 or 110 volts, and consumes about half a kilowatt-hour per day. But even ordinary units are quite efficient; some smaller units use little more than one kilowatt-hour per day. Larger units, especially those with large freezers and icemakers, may use as much as 4 kWh per day. Among the different styles of refrigerators, top-freezer models are more efficient than bottom-freezer models of the same capacity, which are in turn more efficient than side-freezer models. Models with through-the-door ice units are less efficient than those without. Dr. Tom Chalko in Australia has developed an external thermostat to convert any chest freezer into a chest fridge using only about 0.1kWh per day--the amount of energy used by a 100 watt light bulb in one hour. Scientists at Oxford University have reconstructed a refrigerator invented in 1930 by Albert Einstein in their efforts to replace current technologies with energy efficient green technology. The Einstein refrigerator operates without electricity and uses no moving parts or greenhouse gases. Impact on lifestyle. The invention of the refrigerator has allowed the modern family to purchase, store, freeze, prepare and preserve food products in a fresh state for much longer periods of time than was previously possible. For the majority of families without a sizeable garden in which to grow vegetables and raise animals, the advent of the refrigerator along with the modern supermarket led to a vastly more varied diet and improved health resulting from improved nutrition. Dairy products, meats, fish, poultry and vegetables can be kept refrigerated in the same space within the kitchen (although raw meat should be kept separate from other foodstuffs for reasons of hygiene). The refrigerator allows families to consume more salads, fresh fruits and vegetables during meals without having to own a garden or an orchard. Exotic foodstuffs from far-off countries that have been imported by means of refrigeration can be enjoyed in the home because of the availability of domestic refrigeration. The luxury of freezing allows households to purchase more foods in bulk that can be eaten at leisure while the bulk purchase provides cost savings (see economies of scale). Ice cream, a popular commodity of the 20th century, was previously only available by traveling long distances to where the product was made fresh and had to be eaten on the spot. Now it is a common food item. Ice on-demand not only adds to the enjoyment of cold drinks, but is useful in first-aid applications, not to mention cold packs that can be kept frozen for picnics or in case of emergency. Temperature zones and ratings. Some refrigerators are now divided into four zones to store different types of food: The capacity of a refrigerator is measured in either litres or cubic feet (US). Typically the volume of a combined fridge-freezer is split to 100 litres (3.53 cubic feet) for the freezer and 140 litres (4.94 cubic feet) for the refrigerator, although these values are highly variable. Temperature settings for refrigerator and freezer compartments are often given arbitrary numbers (for example, 1 through 9, warmest to coldest) by manufacturers, but generally 2 to 8 °C (36 to 46 °F) is ideal for the refrigerator compartment and -18 °C (0 °F) for the freezer. Some refrigerators require a certain external temperature (60 °F) to run properly. This can be an issue when placing a refrigerator in an unfinished area such as a garage. European freezers, and refrigerators with a freezer compartment, have a four star rating system to grade freezers. Although both the three and four star ratings specify the same minimum temperature of -18°C, only a four star freezer is intended to be used for freezing fresh food. Three (or fewer) stars are used for frozen food compartments which are only suitable for storing frozen food; introducing fresh food into such a compartment is likely to result in unacceptable temperature rises.