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灵活的屏幕能做什么？LG的可卷曲电视给出了最具未来感的答案。_我的网站

偷心俏冤家

一 | 多年来，电视一直是CES最值得关注的领域之一，今年也是如此。 That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。在经历了4K、HDR、OLED、量子点等诸多技术后，电视行业对CES的关注度今年已转变为8K。几乎所有主流电视制造商都在CES 2019上展示他们的8K分辨率电视（尽管8K视频内容现在基本上为零）。就尺寸而言，75英寸显然不足以让电视制造商展示他们的才华。

二 | LG带来了88Z9型号的8K OLED电视。三星和索尼在2019年的CES上展示了他们自己的88英寸和98英寸液晶电视。三星的8K量子点电视并不是今年CES上最具吸引力的，但LG的“唯一”4K分辨率和65英寸大小的电视：LG签名OLED电视R（65R9型）。Rollable“LG签名OLED电视R型号R是指Rollable，翻译为”Curly“。没什么废话。

三 | 让我们先看两张电影。现在让我们回顾一下整个过程。当LG签名OLEDTV R关闭时，用户只能看到一个矩形底座和下面的支架，这与传统的方形电视完全无关。开机后，底座顶盖打开，基于柔性OLED面板的屏幕从底座内部缓慢上升。在后支架的帮助下，一台65英寸的4K OLED电视看起来像是一个魔术。整个提升过程大约需要10秒钟。选择关机后，屏幕会“顺服”进入底座，底座顶部的盖板会自动关闭，防止灰尘等异物进入。在过去的几年里，不占用额外空间的电视机屏幕尺寸一直在增加。在提供更令人震惊的视觉体验的同时，巨大的电视机也越来越多地出现在房间里。为了更好地将电视机集成到家庭环境中，电视制造商也做了许多尝试，例如缩小边界，使电视脚手架更加复杂，使用定制电缆或无线传输来减少插入电视的电线数量。三星还推出了“图片墙”电视，它像一个物理相框一样挂在墙上。三星的“绘画墙”电视LG签名OLED电视R更进一步。采用压接设计，LG签名OLED电视R屏幕仅在需要时出现，不需要时可完全容纳在底座中，大大减少了电视占用的空间。在不看电视的情况下，LG签名OLEDTV R的底座也可以用作立体声音箱。

四 | 基地内置扬声器支持杜比全景音响，最大功率100W，进一步提高了利用率。此外，LG签名OLEDTV R只能扩展四分之一的屏幕区域。用户可以使用这个“小屏幕”来控制家用电器和查看音乐列表。

五 | LG Signature OLED TV R等消费电子产品的不折不扣的设计经验可以看作是先进的设计创新，必然会带来一些小问题。

六 | 然而，至少从LG官员提供的信息和国外一些媒体的初步经验来看，LG签名OLEDTV R的可滚动屏幕并没有给这种体验带来太大的危害。第一个是屏幕卷曲的寿命。国外媒体TechRadar称，LG的工程师透露，标志性的OLED电视R屏幕可能会被提升并降落5万次。换句话说，如果你一天开关五次（即一天10次），你可以使用它将近14年。LG签名的OLED电视R和其他旗舰电视系列在质量和功能上没有区别。处理器是LG最新的第二代AlphaA9。

七 | 接口还使用HDMI 2.1，支持4K 120P视频输入。

八 | LG签名OLEDTV R还搭载最新的WebOS 4.5操作系统，支持谷歌助手、亚马逊Alexa和LG的Thinq智能家电平台。有趣的是，在随后的系统升级中，LG签名OLEDTV R也将支持苹果的AirPlay2。LG已经明确表示，65英寸版本的ignature OLED TV R有望在今年下半年正式推出。