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...inevitable outcome of the failed attempt by Umar Farouk Abdulmutallab to blow up a plane over Detroit on Christmas Day: the fact the would-be bomber succeeded in boarding a flight with explosive powder sewn into his underwear has sparked new calls in the U.S. and Europe to dramatically step up security at airports. (See pictures of Umar Farouk Abdulmutallab...

Author: /time Magazine | Title: Can Airport Body Scanners Stop Terrorist Attacks? | 1/5/2010 | See Source »

...small way, the system did work, because screening effectively forced the alleged bomber, Umar Farouk Abdulmutallab, to use a liquid chemical rather than a more basic or reliable detonator to trigger the powdered explosive that was sewn into his underwear and smuggled on board. And it turns out that pulling off such an explosion on a plane is no simple feat. "It's a bit more complicated than just putting a flame to the powder," says Jimmie Carol Oxley, the director of the Center of Excellence in Explosives Detection, Mitigation, Response and Characterization at the University of Rhode Island...

Author: /time Magazine | Title: Why It's Not Easy to Detonate a Bomb on Board | 12/28/2009 | See Source »

...TIME conducted an in-depth interview with Gonzalez five days before he was murdered. Sitting in his office with 140 kilos of seized cocaine beside his desk, the square-jawed soldier explained the smuggling routes for the white powder with the aid of computer maps. Small aircraft were carrying bundles of cocaine from western Venezuela into Honduras, he said. His intelligence showed that the leftist Revolutionary Armed Forces of Colombia (FARC) were operating openly in Venezuelan territory and were behind many of the shipments. "The Venezuelan government is either incapable or complicit in this traffic," he said, speaking with...

Author: /time Magazine | Title: Behind the Murder of Honduras' Drug Czar | 12/17/2009 | See Source »

...culinary map by highlighting the distinct products and flavors attached to that part of the world. Which is not to say that he's a traditionalist: this is a guy willing to serve live shrimp unadorned to his diners and to PacoJet his walnuts until they turn into frozen powder for dessert. The combination is something altogether new: by showcasing his local ingredients in a way that is part molecular gastronomy, part lightness of touch, he makes it clear why they're worth preserving and cultivating. (See pictures of what the world eats...

Author: /time Magazine | Title: A Break from Global Warming: Copenhagen's Hot Restaurant | 12/12/2009 | See Source »

...Read "Jerusalem: A Growing Powder Keg in Mideast...

Author: /time Magazine | Title: Dangers Await Africans Seeking Asylum in Israel | 12/11/2009 | See Source »

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