Print LimerickNewsVirtual Visiting at UL Hospitals During COVID-19By Meghann Scully – May 13, 2020 326 Advertisement Facebook Billy Lee names strong Limerick side to take on Wicklow in crucial Division 3 clash Twitter TAGScovid19hospitalKeeping Limerick PostedlimerickLimerick PostUHL hospitals group Limerick’s National Camogie League double header to be streamed live Email Predictions on the future of learning discussed at Limerick Lifelong Learning Festival WATCH: “Everyone is fighting so hard to get on” – Pat Ryan on competitive camogie squads UL Hospitals Group is facilitating virtual hospital visits to help keep families in touch during the COVID-19 public health emergency.Wide-ranging visiting restrictions were imposed across the six acute hospitals in the MidWest on March 5th as part of efforts to reduce transmission of the virus.Sign up for the weekly Limerick Post newsletter Sign Up Additional supports were introduced for patients who could no longer look forward to a morale-boosting visit from their loved ones. The Patient Advocacy and Liaison Service (PALS) has been expanded through the recruitment of new staff and the redeployment of existing staff.PALS are present in UHL St John’s, Ennis and Nenagh hospitals and have this week commenced a service in Croom Orthopaedic Hospital.“It is a time of heightened anxiety for everybody. Hospital can be a lonely experience at the best of times and the visiting ban has only aggravated that.“We identified that the PALS service could respond to the new patient needs. At UHL, we facilitated a drop-in and collection service for patients’ belongings but to support our patients emotionally, we needed to maintain face-to-face contact with their loved ones.“Thankfully 21st century mobile technology allows us to do exactly that,” said Niamh Hogan, PALS Manager, University Hospital Limerick.“We are delighted to have received so many donations and offers of support from individuals, from charities and from businesses that have allowed us to facilitate video calls for a virtual visit.“The feedback from patients of all ages has been amazing to witness and we are genuinely humbled to be able to keep families connected,” said Liz O’Leary, PALS Manager, University Hospital Limerick.Video calls are being facilitated by PALS and by nursing and medical staff at UHL, St John’s, Croom, Ennis and Nenagh hospitals while there are also plans to introduce virtual visits at the Neonatal Intensive Care Unit at University Maternity Hospital Limerick to facilitate fathers who cannot visit at present.Margaret Gleeson, Chief Director of Nursing and Midwifery, UL Hospitals Group, said: “We knew at the outset that the decision to ban visits, while necessary, was going to be very difficult on patients and staff.COVID-19 has required great sacrifices of everyone, including some of our most vulnerable citizens who are inpatients in our hospitals. The public health measures needed to appropriate and we also needed to show solidarity and support for our patients.“We are currently considering how we can safely reintroduce hospital visiting as we move into the next phase. But we must all remain vigilant and COVID-19 and physical distancing are likely to remain with us in some shape or form for some time to come.“Virtual visiting has been a real lifeline and will continue to play an important role in supporting patients,” Ms Gleeson said. Previous articleFamous Locals Give Mid West Simon “A Foot in the Door”Next articleGerry Raftery: Time to be Resilient – Begin Again Meghann Scully RELATED ARTICLESMORE FROM AUTHOR Limerick Ladies National Football League opener to be streamed live Linkedin WhatsApp Donal Ryan names Limerick Ladies Football team for League opener
Coachella Valley Economic Partnership (CVEP) CEO and Chief Innovation Officer Joe Jack Wallace Publishes First Book “Living Outside the Box”Palm Springs, CA (April 23, 2019)– The Coachella Valley Economic Partnership (CVEP) is pleased to announce that CEO and Chief Innovation Officer, Joe Wallace has published his first book. Living Outside the Box is based on the premise that it takes more than simply thinking outside the box to have a positive impact, it takes actually doing something. It originates from a meeting that was being scheduled to “think outside the box” when Wallace had the epiphany that such meetings are futile unless they are followed up with tangible actions. Tangible actions, of course, take courage and involve risks.Living Outside the Box addresses the habits that are needed to be poised to succeed or help others to do so. These include recognizing significant things (the dots) before trying to connect them, exposing shortcomings with grace and executing a vision. Wallace also expands on how CVEP seized upon the opportunity presented by the Amazon announcement to seek a second headquarters to communicate about the importance of digital infrastructure and STEM education for regions that aspire to participate in leading-edge economies. “This book has been in my mind for 10 years. It was time to put it onto paper. It is always actions that drive positive change. Actions are what make thinking outside the box worth the effort” Mr. Wallace commented. Wallace’s book debuted as the #1 New Release in three separate categories on Amazon including Green Business and Intergovernmental Organizations Policy. “Writing this has been a pleasant way to reminisce about the movers and shakers who I have had the privilege of calling friends,” he said.CVEP recruited Wallace to the Coachella Valley in 2012 to become the founding director of the Palm Springs iHub. He was elevated to CEO in 2015. He has since transformed CVEP into an economic development entity that concentrates on entrepreneurship in high wage business sectors to lead the Coachella Valley business community toward a year-round economy that promotes prosperity in a region that offers an ideal lifestyle at affordable prices.About CVEPCVEP was established in 1994 as the regional economic development agency for Greater Palm Springs. CVEP’s mission is to diversify and elevate the economy of the region by fostering technology-based entrepreneurship, attracting businesses and aiding existing businesses in expansions. CVEP also charts the course to the future in infrastructure, education and maintaining a business-friendly atmosphere. For more information: CVEP.com or (760) 340-1575.About Joe Jack WallaceJoe Jack Wallace hails from the small community of Sturgis, Kentucky (pop. 1,800. He graduated from Stanford University. Prior to entering the world of managing non-profits, Wallace was the founder of several entrepreneurial businesses in the data storage industry. Joe can be contacted at LinkedIn https://www.linkedin.com/in/joe-wallace-4646a24/; email, [email protected] or phone (812) 431-3877. ###FacebookTwitterCopy LinkEmail
DARRELL VIENNA, SI SAGE, WINNER: “I think the blinkers made a difference on this horse. Elvis had been working him, he said maybe blinkers would help and I think he was right. I trained him once in them before but I didn’t think he liked them. He worked very well in his last work with the blinkers. Frankly, I was hoping they would make a difference for him.“I wasn’t actually looking at the fractions, I was watching him, and frankly I was never worried. I thought he was always running pretty easily. I should say I was a little worried early when he was tugging, but after he settled on the turn, I felt pretty good, and then I could see he wasn’t asking him at all, and then he did.”What did he prove to you today? “He proved that finally he can win a race for us.” MIKE SMITH, BIG JOHN B, EIGHTH AND LAST: “The grass was way too soft for him today. He wasn’t even about to pick his feet up.”TRAINER QUOTES ELVIS TRUJILLO, SI SAGE, WINNER: “He breezed with blinkers and he breezed very well so they wanted to keep them on. He’s a very nice horse. He’s from France so I think he’s used to the softer turf. We sat behind and he was ready to go in the stretch.“I rode him the time before his last race and I told Darrell Vienna that I thought he needed blinkers. He said we’ll wait, race him without and then work him with the blinkers and see how it goes. He worked with them and he worked so good. I knew he could win.“Darrell told me that ‘You know the horse, you work him, it’s your decision where to place him in the race.’ ” JOCKEY QUOTES NOTES: The winning owners are Jed and Roberta Cohen of Los Angeles (Red Baron’s Baron LLC) and Rancho Temescal. RICHARD MANDELLA, GANESH, SECOND: “He ran real good. He got a nice race into him the other day. A mile and a half is probably what he really wants, but he ran a nice race. He had a little bit of traffic trouble there, but I’m very happy to be where we are.” -30-
Last year’s winners Calabar High School and Edwin Allen High School will retain their team titles at this week’s ISSA-GraceKennedy Boys and Girls’ Championships. That’s the conclusion contained in the 2016 Champs Preview magazine. Published on Friday, the Preview gives Calabar a 34-point margin over Kingston College in the boys’ contest.The boys’ prediction contrasts the 15.5 point difference between the two schools last year and indicates that Calabar, captained by sprinter Fabian Hewitt, will hoist the Mortimer Geddes Trophy for the fifth time in a row.Edwin Allen are expected to have a huge edge over evenly matched teams from St Jago High, Hydel High, and Holmwood Technical. Last year, the Edwin Allen team beat the rising Hydel unit by 100 points. A similar winning spread is predicted by the Preview this year. Success would give Class Two sprinter Shellece Clarke the chance to lead her team to accept the accolades when the meet ends on Saturday, March 19.outstandingThe magazine’s Champs predictions include a win in the Class Three girls 100m for St Lucian Julien Alfred of St Catherine High, and double gold for Calabar’s outstanding Christopher Taylor in the Class Two 200m and 400m. Taylor, reigning Class Two 100m and 110m hurdles champion Dejour Russell, and Michael Stephens are expected to carry the day for Calabar with dominance in Class Two with Warren Barrett throwing his way to glory in Class One.After his recent shot put mark of 19.89 metres, Barrett has a chance to not only break the one year old record of 19.52m by Demar Gayle but also to approach the 20-metre barrier.The Preview says that Edwin Allen are strong on the track and in the field and credits the Frankfield-based school with 13 predicted wins. Accordingly, those successes are distributed across the sprints, middle and long distances, throws, jumps and relays.• Hubert Lawrence has attended Champs since 1980.
Senator Padraig Mac Lochlainn has written to Minister for Education Richard Bruton demanding an update on the three school campus at Buncrana.The school is to incorporate new schools for Crana College, Gaelcholáiste Chineál Eoghain and Gaelscoil Bhun CrannchaDespite assurances and promises that the campus would go ahead, not yet has ben acted upon. This is the letter from Senator Mac Lochlainn to the Minister.Dear Minister,As you will recall, I wrote to you last May urging that your Department prioritise the site selection for the new three school campus at Buncrana, Co. Donegal, incorporating new schools for Crana College, Gaelcholáiste Chineál Eoghain and Gaelscoil Bhun Cranncha.At that time, I advised you that there is growing anger amongst parents in Buncrana and Inishowen at this site selection process that has been ongoing since 2005. This is an extraordinary length of time and it is frankly indefensible.Unfortunately, four months later, a site has still not been agreed by your Department for the new campus.Minister, all of the buildings and sites currently housing these schools are no longer viable in terms of scale and design.I therefore renew my appeal to you and your Department officials to do all that you can to bring this matter to a satisfactory conclusion and I further appeal to you that following the site selection process, that you prioritise resources in your Department to fast track planning, design and procurement to reflect the 11 years lost already.Regards, Senator Pádraig Mac LochlainnSenator demands update on Buncrana school campus was last modified: September 21st, 2016 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)
Share Facebook Twitter Google + LinkedIn Pinterest The clock is winding down for dairy farmers to sign up for the 2016 Dairy Margin Protection Program. Instituted as part of the 2014 Farm Bill, the Dairy Margin Protection Program replaced the Milk Income Loss Contract (MILC) program and the $9.90 minimum Class III support price programs for US dairy farmers.The sign-up period for 2016 participation opened July 1 and is scheduled to run through September 30, 2015. With this “regularly scheduled” sign-up period, farmers now have to make their decisions a full quarter before the coverage period of January 1 through December 31, 2016. The 2014/2015 sign-up was uniquely late (September 2nd through December 19th) due to the time needed to establish rules for the program following the 2014 Farm Bill’s passage, and deadline extensions.The advantage of that later sign-up was that we had a better feel for what 2015 might look like than we will have for 2016 when the coverage decisions have to be locked in by September 30th. The bottom line is that none of us can predict what milk prices will be three to 15 months away. The futures and options markets predict what milk prices might be based on today’s known facts and somebody’s guesses about the future.During the 2016 sign-up period, farms that enrolled in the program for 2015 have 3 questions to answer:Do I want to purchase, or “buy up” coverage above the default $4.00 per cwt. catastrophic coverage level?If the answer to #1 is “yes”, then what level of coverage between $4.50 and $8.00 (in 50-cent increments) do you want to purchase?What percentage of your base production between 25% and 90% (in 5% increments) do you want to cover at that coverage level?Farms that participated in 2015 committed themselves to the program through 2018. Participating farms that do not go to their local Farm Service Agency (FSA) office and select a coverage level for 2016 will default to the “catastrophic” coverage level of $4 per cwt. on 90% of their production history (no matter what they selected for 2015). They will be charged the $100 per farm administrative fee. If you want to buy-up coverage for 2016, make an appointment with your county FSA office before September 30, 2015.An important change from the 2014/2015 sign up is that premiums for the first 4 million pounds of covered milk will be charged at the full rate. There was a 25% reduction in these premiums for $4.50 through $7.50 coverage levels in place for the first sign-up period.If you enrolled in the program in 2015, your 2015 production history (PH) was calculated using your farm’s highest annual production from 2011, 2012, or 2013. The highest year’s production was then increased by 0.87% to establish the 2015 PH. Your 2015 production history will automatically be increased this year by a recently-announced 2.61% to calculate your 2016 PH.Farmers that chose not to participate in 2015, but would like to participate in 2016 should work with their FSA office to establish their PH and make their coverage selections. Their PH will still also start with the highest annual production for 2011, 2012, or 2013, but will not include the 0.87% increase received by farms that enrolled in 2015. It will include the 2.61% bump for 2016.Want to brush up on the MPP Program before you make these decisions? A couple options:Contact your Extension and FSA office for resources or to talk through the program.Basic and an advanced MPP decision tools are available at http://dairymarkets.org. Use these to plug in your farm’s production history to look at projected premium costs and possible coverage if the markets for feed and milk perform as projected. (They won’t, as they are impacted by national and international factors that will change constantly over the coverage period. Use the historic options to see how the MPP would have performed if in place and compare that to your farm’s ability to handle catastrophic price issues.)Also visit http://dairymarkets.org for an extensive library of fact sheets and videos covering participation in MPP.If you are considering buying up coverage, invest an hour or two using the Decision Tool at the http://dairymarkets.org site. Using this tool, you can quickly see what your total premium costs would be for different levels of coverage on varying percentages of your production history.
RELATED ARTICLESA Ventless Gas Fireplace Doesn’t Belong in Your HomeAvoid Unvented Gas HeatersMartin’s Useless Products ListThe Hazards of Cooking With GasGas vs. Electric for Heating, Cooking, and Hot WaterAll About Furnaces and Duct Systems One of the primary benefits of a ventless gas fireplace is that you don’t lose any heat up the flue. That’s because there isn’t a flue, of course. (The potential problems with indoor air quality, however, outweigh any benefits, so don’t run out and buy one just yet. Or ever.) That ought to make it a winner for heating efficiency in comparison to any vented heating appliance, such as furnace or boiler. Even the highest efficiency condensing furnaces still lose some heat in the exhaust gases that go up the flue.So does that mean ventless fireplaces are more efficient than condensing furnaces?Heating efficiency numbersLet’s take a look at the efficiency values for these two heating appliances. Before we get to them, though, let’s talk about the standard furnace: the 80 AFUE induced draft furnace. AFUE stands for annual fuel utilization efficiency, and it is the percent efficiency averaged over a year. We see a lot of that type of furnace here in the Southeast. When the gas gets burned in one of these furnaces, 80% of the energy in the gas gets transferred to the air moving through the furnace, which then goes into the conditioned space, while 20% of the heat goes up the flue. A high-efficiency condensing furnace does much better. They start at about 92%, although most condensing furnaces are in the 95%+ range. We did a quick search on the AHRI Directory this morning and found the highest efficiency model at 97.7%.When you look for the efficiency of unvented gas log fireplaces, you see claims for 99% to 99.9%. (For purposes of this article, let’s just say it’s 99.9%.) That number is so high because, as I said at the beginning, none of the heat is escaping up the flue.Percentage of what?Based on those numbers, it looks like the unvented gas fireplace (also euphemistically calles ventless or vent-free) is the winner. Not many people would dispute that 99 is a bigger number than 97.7. But there’s a hidden problem here. We’re trying to compare apples to oranges when we compare 99% to 97.7%.Here’s why. Both the unvented gas fireplace and the condensing furnace have a combustion efficiency of nearly 100%. That means pretty much every one of the methane molecules combines with two molecules of oxygen, producing one molecule of carbon dioxide and two molecules of water vapor and some heat.The unvented gas fireplace keeps all of that heat in the house, which is how they claim 99.9% efficiency. The only loss is from the little bit of incomplete combustion that happens. But there’s something missing here.In that combustion reaction, there are three products: carbon dioxide, water vapor, and heat. What’s lacking in the efficiency rating for the unvented gas appliance is the latent heat of the water vapor. And that’s where the name of the condensing furnace comes in. That water vapor has a lot of energy in it. When it condenses, it gives up heat. In a condensing furnace, there’s a secondary heat exchanger whose purpose is to condense that water vapor and capture that heat.So, let’s introduce a couple of new terms here. When we talk about natural gas as a heating fuel, it has two different heating values. The Lower Heating Value is the amount of heat you get from the combustion and from bringing all the combustion products back to the original temperature without condensing the water vapor. That’s what’s being used in the 99.9% efficiency rating for unvented gas fireplaces.The Higher Heating Value is the the heat given off during combustion and bringing the combustion products back to the original temperature plus the heat that comes from condensing the water vapor. And that’s what the efficiency of condensing (and standard 80 AFUE) furnaces is based on. (The Wikipedia page on heat of combustion has a good explanation of lower and higher heating value.)How much does of a difference does this make? If the unvented gas fireplace manufacturers reported efficiency relative to the Higher Heating Value, they would come in at about 91%. So a condensing furnace at 95-98% efficiency would get you get 4-7% more heat from the same amount of fuel than an unvented gas fireplace.Don’t skip the commentsI’m a very lucky blogger. I find interesting things to write about in the world of building science and have attracted some very smart readers. Some of them post comments that add a lot to the discussion at hand or raise new topics to discuss. That’s the case here.When I wrote about the first law of thermodynamics in November 2017, Roy C posed a little quiz for us in the comment section. I thought I knew the answer, but turned out to be wrong. I, like many others, had assumed that a 99.9% efficient unvented gas fireplace would be more efficient than a 95% condensing furnace. But Roy C is a smart guy with a heck of a lot of engineering experience and knowledge.So, when you read articles here, don’t skip the comments. Not only could you learn something new, but you might also get a preview of a future article. Allison Bailes of Decatur, Georgia, is a speaker, writer, building science consultant, and the author of the Energy Vanguard Blog. You can follow him on Twitter at @EnergyVanguard.
Author: Christian Maino Vieytes, B.S. Nutritional Sciences, University of Maryland, College Park, M.S. Candidate, Division of Nutritional Sciences, University of Illinois at Urbana-ChampaignThe week of September 14, 2006, is one that has gone down in the history books. It marked the first time in history that individuals in the United States were without spinach for a total of five days. Not a single vendor in the country was permitted to engage in the sale of spinach during that time due to an outbreak of E. Coli O157: H7 that had contaminated the spinach after, what is believed to have been, contact with fecal runoff originating from a nearby cattle farm.1 The event culminated in 276 cases of illness in the United States and Canada, with a total of three of those proving fatal.The Nature of Food Safety in the United StatesThis event calls into question an important idea that it often overlooked in most American households, a notion that we almost take for granted. That is the concept of food safety. We rarely contemplate the origins of the foods we consume, less the safety of consuming such items. Living in today’s modern context, we assume that the food companies that provide us these goods are keeping an eye out for us. In an ultimate sense, they are, thanks to the superfluous extent of federal and state-level food regulations and strict standards that have been established. The Food and Drug Administration (FDA) is the chief governing body that oversees roughly 80% of the nation’s food supply and maintains primary responsibility for inspecting food manufacturers and vendors.2 The U.S. Department of Agriculture (USDA) is delegated the oversight and regulation of the nation’s meat, poultry, and egg products.3 The nation’s food regulation system can be hard to comprehend. But fortunately, any individual can take steps to prevent illness from happening for themselves and their families.Strategies for Mitigating Foodborne IllnessFoodborne illness refers to any illness that develops as a result of consuming food contaminated with a particular bacterial or viral pathogen or a physical contaminant. The first and principal method for reducing the incidence of foodborne illness is to properly wash your hands before and after preparing as well as consuming food. Inadequate hand-washing, alone, is understood to be a chief instigator of foodborne illness outbreaks.4 The USDA recommends washing hands often, with soap and water for at least 20 seconds before and after handling food.5 Second, conducting a thorough visual inspection of the food item to be consumed is critical. Evidence of mold or discoloration of the product is grounds for discarding it. Food dating is another way of reducing the likelihood of developing a foodborne illness when purchasing packaged goods at the grocery store. Most people think of “expiration dates” when they see dates on the packaging of their food. However, confusion often arises about how to interpret these dates as there are a few food dating types that are used with different intents:6“Best Before” – refers to the last date at which the food product is considered to be at its best quality.“Sell By” – refers to the last day that the product is to be sold, although it can remain safe to eat up to seven days past that date, as long as it is refrigerated and maintained at an adequate, safe temperature.“Use By” – refers to the last day that the food should be consumed. Eating the food past this date may result in illness.Produce SafetyMany foods, such as raw meats and fruit/vegetable produce, lack the convenient label and expiration dates that are found on packaged items. Visual assessment of the food item to be consumed is paramount. However, the Centers for Disease Control (CDC) recommends a few systematic criteria to lower the propensity of foodborne illness with these types of food products.7 Refrigerating the perishable quickly after purchasing is key (within 2 hours). This will prevent the item from developing any premature spoiling. It is also important to keep your refrigerator setting at a proper temperature (less than 40o F). Many pathogens grow in what is called “The Danger Zone”, a temperature range of 40-140o F. When handling produce and raw meats, use different cutting boards and utensils for handling each class of food separately. Cross-contamination is a very common route through which pathogens, originating from the handling of raw meat and poultry, make their way into raw produce and vegetables that are later consumed.8 Cooking meat and poultry to their proper internal temperatures are vital to ensuring that any pathogenic microbial organisms are destroyed in the cooking process.9 The recommendations for adequate internal temperatures for meat and poultry products can be found on the USDA’s website linked here. Rinsing vegetables, fruits, and other items from the produce section can decrease the number of microbiological residues present on those items.10Foodborne illness and food safety are serious matters. Reducing the risk of foodborne illness for yourself and those in your household is encouraged by taking the steps discussed here and those promoted by governing bodies such as the FDA and USDA. ReferencesArnade C, Calvin L, Kuchler F. Consumer Response to a Food Safety Shock: The 2006 Food-Borne Illness Outbreak of E. coli O157: H7 Linked to Spinach. Rev Agric Econ. 2009;31(4):734-750. doi:10.1111/j.1467-9353.2009.01464.xStrauss DM. An analysis of the FDA Food Safety Modernization Act: protection for consumers and boon for business. Food Drug Law J. 2011;66(3):353-376, ii.Goetz G. Who Inspects What? A Food Safety Scramble. Food Safety News. https://www.foodsafetynews.com/2010/12/who-inspects-what-a-food-safety-scramble/. Published December 16, 2010.Allwood PB, Jenkins T, Paulus C, Johnson L, Hedberg CW. Hand Washing Compliance among Retail Food Establishment Workers in Minnesota. J Food Prot. 2004;67(12):2825-2828. doi:10.4315/0362-028X-67.12.2825Basics for Handling Food Safely. March 2015. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index.Tsiros M, Heilman CM. The Effect of Expiration Dates and Perceived Risk on Purchasing Behavior in Grocery Store Perishable Categories. J Mark. 2005;69(2):114-129. doi:10.1509/jmkg.184.108.40.206762Four Steps (Clean, Separate, Cook, Chill) to Food Safety. July 2017. https://www.cdc.gov/foodsafety/keep-food-safe.html.Redmond EC, Griffith CJ, Slader J, Humphrey TJ. Microbiological and observational analysis of cross-contamination risks during domestic food preparation. Br Food J. 2004;106(8):581-597. doi:10.1108/00070700410553585Safe cooking temperatures. April 2019. https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html.Buck JW, Walcott RR, Beuchat LR. Recent Trends in Microbiological Safety of Fruits and Vegetables. Plant Health Prog. 2003;4(1):25. doi:10.1094/PHP-2003-0121-01-RV
Create a impressive Cinema 4D liquid objects effect in less than one minute. Learn how in this video tutorial.The C4DAPT2 event (Cinema 4D Advanced Production Techniques) recently challenged motion designers to show off their best advanced Cinema 4D tricks in less than a minute. The winner was designer Matteo Forghieri, with this totally impressive C4D liquify effect.Be sure to watch in HD, full screen:‘Liquification’ is a popular animation technique that can look intimidating to create, but the tutorial quickly breaks down how to use cloning, tracer objects and segmenting in a simple way. We love the organic look and are thinking of all the ways it can be applied to a variety of project types and animations.If you’re looking to create a liquify effect in After Effects be sure to check out our previous post: Adobe After Effects Video Tutorial: Flying Liquid Blobs.This Cinema 4D video tutorial was first shared on Matteo Forghieri’s Vimeo channel. Thanks for sharing Matteo![tip-off via Lester Banks]