AV Geeks 16mm Lunch 6-2-2026

Woo! >> Mhm. >> Mhm. >> All right, we're live. >> Live! >> [laughter] >> Um So, these are my very good friends, uh Lola and Gigi. Uh they've been on the show before. >> Yes, years ago. >> Years ago. Um and they Oh, yeah. They just came from Bucky's and where was it? South Carolina? >> Florence, South Carolina. >> Yes, and so you're part of that cult. >> How? >> Bucky's. Um >> And South of the Border, too. >> Oh, yeah, and you went to South of the Border. That's cool. >> have to tell the tale. >> And you were creeped out by it. >> My favorite place. >> [laughter] >> It was scary. Beaver nuggets. >> And uh Gigi, what was your suggestion about what uh South of the Border should do? >> They need to have a SCAD students make a horror film there and then business would boom again. >> Oh, so you'd make it like a Yeah, you'd make it a a horror film destination. All right. >> Precisely. >> With which SCAD student? >> Lady leaders. I know a few. >> Yeah, so uh Gigi just graduated from um >> SCAD. >> SCAD in Savannah and that's why they're coming up to visit, but ultimately we're going to go visit them at their house in Sag Harbor. >> New York. >> New York. >> Um >> [clears throat] >> where I will see also their parents who I've known forever. Probably your mom I've known almost 30 years. Um, so Anyways, uh, the girls I said, "Hey, do you want to be on my show?" So, they said, "Yes, of course." >> we would. >> And, uh, so this What do you think of the filmstrip? >> The best I've seen. It was really good, yeah. I thought Uncle whatever his name was couldn't have afforded a babysitter. He looked like he didn't need help from a family friend, but it was a learning experience. >> Yeah. Yeah. Uh, and what did you say about the comments that you were reading? >> Um, You guys are comedic comedic goals. >> Comedic goals? >> Comedic goals. >> Yes. So, good job, commentators. Um, okay, so this next film is made I think in the '50s, maybe late '40s. It's called Personality and Posture. Yeah, there we go. Stand up straight. All right, enjoy. >> All of us want to make a success of our lives, and while some careers call for specialness and special skills, there are qualities we all can develop to bring success to each one of us as a person. Take Bill here. Success to him right now means getting a job, and he's checking up on himself to see if he has the quad locations mentioned. As he makes the rounds, he finds that poise, radiant health, and good appearance are of great importance in the adult world. That success, while it depends on a number of things, includes these characteristics. He sensed these things in school, of course, as most of you do, and mom and dad talked some about it at home, but few of us take the time to really study the subject. You hear a lot about personality in high school and college, about he or she is a good personality or unfortunately a poor one. What is personality anyway? Like success, it's a combination. But again, good posture, radiant health, a friendly alert manner are high on the list. Take this young lady for example. She may wear the finest clothes in the latest fashion, but she can never make a really good appearance because of posture. This young man has a good smile and a good brain, but he needs to Jane's figure is basically good, but look at her posture. Here's Tom, stiff as a ramrod. His shoulders are braced back. Instead of being balanced and ready to move, he's on attention, which induces fatigue. Susie slouches and thereby fails to make the most of herself. Instead of appearing as an alert friendly young lady, she seems tired all the time. Now Jack may be an A student, but his personality and poise would be improved if his posture were not so lopsided. Some of these posture falls go back to our kindergarten days and before. Modern parents and teachers, realizing the importance of posture, appearance, and physical and mental health, give more thought to it than formerly. The chair must fit even the smallest child if he's to learn good posture habits. Hip should touch the back of the chair and the feet should be flat on the floor. Later on when desks are used, health conscious teachers fit the desk to the child instead of merely assigning a child to a desk as was done too often in the past. Now that boys and girls, too, should learn the feel of sitting correctly because good poise and balanced posture not only improve appearance and cut down fatigue, but they make it easier to concentrate on the lessons or whatever is at hand. If you have formed some bad functional posture habits, talk to your teacher who will help you correct them if you'll take the time and effort. With good posture, a straight line should run from the tip of your skull down through your neck, shoulders, hips, knees, and insteps. If the line is fairly straight, then your line of balance is good. If your head sticks out like a turtle, or if you slump to one side, or slouch on one foot, or if your tummy sticks out, your line of balance is bad and a strain is placed on your muscles to keep you from falling. Bad posture, if continued, induces fatigue and you can't work well or enjoy playing your favorite sport. We won't run a straight line from the tip of your skull down through your insteps, but here is an adequate substitute to practice at home with the aid of a partner. Stand with your back to a wall, heels, shoulders, and calves of legs should touch the wall. Let your partner check you. Head, shoulders, calves of legs, heels, all touching wall? Head, shoulders, heels, all in line? If so, good. If not, practice till you are in good posture. Try to get the balance feel and then hold that line. Let's check on this young man's standing posture. Head high as if balancing a book on the head. Chest out. Abdomen and back as flat as possible. Knees very lightly flexed, not locked. Weight slightly forward over the balls of the feet and distributed evenly on each foot. Feet parallel, about 6 in apart. This posture check is as good for the fair sex as it is for the rugged male. The sense of balance you gain from it is truly remarkable. It gives you a feeling of poise, and without poise, no one can be really attractive. If you have a space at the back of your waistline, try to flatten the hollow of your back by pulling in against the wall. Good posture depends on skill, not strength. So, practice this posture over and over, and carry it with you wherever you go. You'll be surprised how much better you'll feel once you've gained balanced posture. And you men, relax. Remember the straight line of balanced posture. Don't slump, but don't be a ramrod, either. People with good posture enjoy life, enjoy going places and doing things, and they become less tired because of that balanced feeling. Of course, without good health, one can never achieve that best feeling, and an important part of good health is proper eating. Here's a good way to start the day right. Citrus fruit, whole grain cereal, milk and cocoa. Don't skimp on breakfast. It's important. And take time for lunch. Take time to eat the foods that are good for you, like this tempting cheese sandwich, green and yellow vegetables, and fruit. We'll leave the carbohydrates, the vitamins, the enzymes, and the proteins to the science class, and rely on the seven basic foods as recommended by the National Research Council. These are milk and its products, meat, cheese, fish, or eggs, green and yellow vegetables, potatoes, citrus fruit every day, and other fruits in season, cereal, some whole grained and enriched, and bread and butter give you the 50 odd chemical constituents you need for proper You can get them all in these simple, but attractive meals, which are easy to cook. Because good nutrition, posture, proper rest, and physical activity are the basis for a good personality, modern teachers of physical education have developed interpretive exercises that can be fun as well as healthful. The emphasis is on fresh air, mass rhythms, and interpretive dances, which call into play all the muscles and bones functioning to extra. This open-air pageant is a good example. Remember, if you want to have fun, if you want to really enjoy life, practice good posture. Get that balanced feeling. Eat good foods regularly in your three meals a day to maintain good health. Get enough rest and exercise in the fresh air to release tensions and have fun. Radiant health, good appearance, poise, and good posture will help you enjoy life, not only as an individual, but as a member of the community, and as a citizen of America. >> So, when you think about posture, do you think about being a citizen of America? >> Absolutely not. >> [laughter] >> If I think about bad posture, I do. >> Um Lolo, you went to a school of performing arts. >> I sure did. >> And I asked if your practices were very similar to the practices on that football field. >> Yeah, we were doing kick lines in [laughter] the stadium. For sure, for sure. In Yankee Stadium on graduation day. >> Oh, nice. Excellent. Um So, you were kind of taken aback by the seven food groups. >> Yeah. >> How many How many How many food groups are there now? >> [clears throat] >> Depends on who's asking. >> I really don't know. There's food groups? >> Yeah. I mean, so they wrecked it with the food pyramid. So, now it's not Yeah, now it's all weird. And then it was wrecked even further by someone recently who just made it all about meat. >> Yeah, now it's all like protein intake and calories. It's all because of Andrew Huberman. >> Who's that? >> You know Huberman Lab? He changed the game. >> Oh, did he? >> Podcast legend. >> Oh, boy. So, anyways, yeah, there were seven food groups. And this next film will actually I'll probably talk about it. Because one of the food groups is butter. >> Ooh, we hit that in Bojangles this morning. >> [laughter] >> Yeah. So, I took them to Bojangles. They asked. Bojangles is a local is a regional chicken fried chicken place that has really good breakfast biscuits. So, that's where we went. Okay. So, let's watch this film about wartime nutrition. >> Woohoo. >> Enjoy. >> Yay. >> [music] [music] >> In a world where millions are starving, America has become the breadbasket as well as the arsenal of democracy. Our farmlands and ranges must produce more food than ever before to supply our own needs and to help our fighting allies. In spite of record-breaking farm production, food requirements are mounting even faster. For American food is being used to defeat the Axis and shorten the war. Americans not in the armed forces will get less of the common foods to which they are accustomed. But by rationing, by sharing what we have, and by using our food supply wisely, our nation at war can still support a healthy, active people. Today, in the great human laboratory of England, the principles of nutrition are being conclusively proven. The subject of this great wartime experiment in food are not white mice or guinea pigs, but human beings fighting for their lives. The average English family has learned the value of food through years of wartime scarcity. Cheese and eggs have been rationed, and the supply of butter is limited to 2 oz a week. But the English have learned to substitute. Vitamin preparations developed in the laboratory are added to some foods such as margarine to enrich the vitamin content. Foods such as the English wheatmeal loaf, dried peas, beans, and cereals have been recognized as nerve conditioners at a time when iron nerves are needed most. Vitamin B foods supply physical energy not only for those in combat duties, but also for English industrial workers who are turning out the weapons of war with the enemy only 20 mi away. Desk workers, also under strain, need energy foods, too. Vitamin D foods such as margarine, herring, and sardines are widely used by adults in England. Cod liver oil and milk are distributed in special rations for children only. Imported fruits and vegetables are seldom seen in English markets, but fresh vegetables are grown in victory gardens everywhere. All and young alike are mobilized for the job. So that the home production of food in Britain has almost doubled since the outbreak of the war. 6 million additional acres of English soil have been put under cultivation. No patch is too small to start growing. Soldiers when off duty tend their own little plots in the shadow of their guns. For them food is ammunition. A part of the food grown in English victory gardens is contributed to community kitchens where balanced nutritious meals are prepared for all. Because they are learning to use their food supply carefully many people of Britain are better fed today than ever before. We in the United States have not had our food supplies bombed burned or torpedoed. Yet many Americans are starving not for lack of food but because of poor eating habits. In this restaurant patrons could order nutritious food but too many don't. >> Same today, miss? >> Yeah, I guess so. >> Draw one two sinkers. >> Too many people eat the same kind of foods every day. Eat without pleasure without variety as a matter of routine. Quick lunches are the order of the day and most of these are inadequate. Malnutrition resulting from habitual poor diet saps the strength of American manpower. Inefficiency results. In many cases production has been slowed down because of layoffs and illness among workers who lack the physical stamina that good food can build. A large proportion of defense workers suffer from unsuspected physical defects associated directly or indirectly with malnutrition. The strain of long hard hours of work has increased the number of breakdowns. In army induction centers all over the nation, examining doctors found rejectees starved for the foods to give them the steady nerve, the clear eye, the strength of bone and muscle to fight and win a war. Today, through the work of government and other agencies, millions of American workers are learning the simple facts of proper diet in a nation-wide nutrition program. Dr. Thomas Parran, Surgeon General of the United States Public Health Service. >> Good nutrition and good health are inseparable. No one can do his full part in the war effort without good health. Realizing this fact, government agencies have joined in a national nutrition program and are working with your state, county, and city nutrition committees in their attack on local nutrition problems. You can help just by helping yourself to the right foods. Make a real effort to choose a nutritious diet every day. To do this, every citizen should have a down-to-earth working knowledge of modern nutrition. Resolve now to study the daily nutritive requirements recommended by the National Nutrition Program. Study too the nutritive values of the many foods now available. You can be well nourished by planning your daily diet carefully, by using wisely the many unrationed foods, and by using your full share of rationed foods. Every one of us must do this, for today we have no choice. War demands that no one waste food. War demands that we use the good foods available to us to build an armor of health. Appetite alone is not a safe guide to with nutrition. To teach the simple facts of good eating, public nutrition classes have been set up in churches, schools, and factories. With wise planning, good meals can be had at low cost. American women are learning how to prepare food with greatest economy, with least waste of vitamin content, and how to substitute the food we have for the food we can't get. Above all, experts on food emphasize the importance of balanced diet, in which variety is essential. Every American worker should have three square meals each day, including food such as milk, and food made with milk, eggs or other protein foods, and vitamin B foods such as cereal and whole wheat, or enriched white bread. A good breakfast is important, but on the job, the worker's lunch pail must supply the necessary energy for the rest of the working day. Sandwiches of meat or peanut butter can be made more appetizing if fresh lettuce is included. Fresh fruits are valuable additions to the worker's noonday meal. In the evening, chicken, fish, liver, or sweetbreads are excellent main dishes with green leafy salad and cooked vegetables such as peas or carrots. Milk, fruit, and vegetables are basic protective foods for Americans working longer, harder hours in offices and factories. To keep up health and morale, many war plants have set up central food kitchens to prepare appetizing, nutritious meals for the men who build the ship and make the gun. Whole wheat and enriched white bread are used in sandwiches with cheese, peanut butter, and different kinds of meat. The average worker needs twice as much green vegetables and fruits as he now consumes. So, on the menu of most kitchens are vegetables such as carrots, spinach, cauliflower, and lima beans, and other inexpensive and often overlooked dishes such as squash, parsnips, and hot soups and stews rich in many food essentials. Good food can increase the worker's efficiency on the job, reduce accidents, waste, and absenteeism due to inadequate diet. The men of our armed forces eat 1/4 more food than they did in civilian life. And in the same way, workers transferring to war jobs from less strenuous work need better food and more of it. At work or at home, in restaurants and cafeterias, in their selection of food, American workers choose the way to good or to poor health, build or undermine the strength of our nation. Eventual victory in this war may depend on what we eat. And given the national will to do it, we can build here in America a tougher, more vigorous nation, a nation with better morale, and greater strength of mind than the world has ever known. Food can build a new America. >> [music] >> All right, so that explains the seven food groups a little bit. >> Ew. >> [laughter] >> Any thoughts about >> None of that looked appetizing. >> I'm not going to lie. [laughter] I'm not going to lie. >> Yeah. I mean, but this is like the federal government telling you and like how to eat and trying to be really thoughtful about it and not responding to weird food fads, but yeah. >> So gross. >> There you go. Uh all right, we got all right. Um this next film I haven't shown, which is surprising, uh but it's called hospital sepsis. >> Perfect. >> And it's made for people who work in hospitals and it has the most beautiful footage of slow motion sneezing that I've seen in any film. And and it shows like all the spit. >> [laughter] >> Yum. >> All right, so >> Post-COVID. >> bon appétit. >> [laughter] [music] [music] >> The atom of hospital building. A few perceptive physicians observed cleanliness, overcrowding, and failure to isolate infectious patients encourage the spread of disease. Following Pasteur's discoveries in the mid-19th century, the realization came that such hospital conditions spread disease because they spread organisms. We began to grope for new techniques to control disease. The age of antisepsis had begun. Joseph Lister stands out among the pioneers of that century. It was he who said, "You must be able to see why the septic ferments as distinctly as we see flies or other insects with a corporeal eye. If you can really see them in this distinct way with your intellectual eye, you can be properly on your guard against them." This was our temper when the 20th century came in. We had learned to see Lister's septic ferments with our mental eye. Our understanding had minimized cross-infection. We were on our guard. And today, since the therapeutic revolution of antibiotics, we rely too much on antibiotics and not enough on asepsis. Our guard is down. Liberal visiting privileges and division of labor have pyramided the number of people who contact the patient and crowd the corridors. Each exchanges bacteria with the patients and with each other. Once again, many of our hospitals are reservoirs of uncontrolled infection because of the complication of antibiotic resistance. And the source of hospital sepsis? Originally, it is this. The infected patient. Mrs. Sarah Allen had had a 10-year history of boils and pimples. She was hospitalized eventually to discover the cause of the continued skin sepsis. The staphylococci which caused her difficulty were alien to the hospital, and it was this fact that made her useful in tracing the spread of infection. A single room was disinfected for this particular investigation. The walls were sprayed with germicidal detergent and squeegeed dry. The furniture was washed with germicide and the bedding sterilized. The floor was flooded with detergent germicide and the film of water picked up with a vacuum cleaner. After disinfection, cultures were taken of the bedding, floor, and the air. The environment prepared to house Mrs. Allen's organisms was relatively aseptic. Cultures were taken again after 24 hours of occupancy. The technique of culturing the bedding was simply to press it against the medium. The floor was cultured by swabbing a given area. The septic solution was then mixed with a culture medium. The air was cultured by using a Wells centrifuge, which passes a measured quantity of air into a tube. Centrifugal action throws dust and bacteria against the medium on the wall of the tube. These bacteria accumulated during the first 24 hours of occupancy. Phage typing identified the bacteria isolated in the experiment. The translucent spots in the fourth square of each upper row indicate that bacteria from all cultures were destroyed by phage 79. This confirmed the source of organisms as being Mrs. Allen. Cultures were taken on subsequent days. This was the appearance of the cultures taken on day seven. The rise in the count of bacteria per square inch on bedding from admission through the seventh day was this. The floor count per square centimeter. The air count per 5 cubic feet. There was no moisture in Mrs. Allen's surroundings and hence no place for organisms to multiply. The rise in bacteria during the 7 days therefore represents an accumulation only. The air counts charted here are averages. However, throughout a given day, the variation during different activities is significant. An air sample taken while the bed is being made gives a better idea of the increase in the room's bacterial population. Bed making contributes a remarkable number of organisms to the surrounding air. During the period of no activity, the count was 11 bacteria per 5 cubic feet of air. During bed making, 160 or more. Other cultures showed this rise and fall. Here, the patient straightens her bed covers. And a period of no activity in the evening. What part of the patient precisely is the source of the accumulating organisms? >> Evidently, Mrs. Allen's carbuncles are only local manifestations of systemic bacterial disease. She is shedding bacteria from her whole person. This becomes obvious when we culture the bathroom fixtures that she contacts. It becomes obvious when an infected patient is allowed to leave an isolation room. These are colonies of Mrs. Allen's organisms shed during the simple act of walking by. Ordinary dressings do not confine bacteria to the lesion. Moisture seeps through the gauze, evaporates, and leaves bacteria to be scattered, as shown by this culture of the outer surface of Mrs. Allen's dressing. When a dressing is handled carelessly, it isn't hard to visualize the spread of organisms to the hands, clothes, and nose of the examiner. The physician's actions should set the pattern for safe hospital practices each time he cares for his patient. Another major source of organisms is the spray from conversation and breathing. In slow motion, the word pipette looks like this. Our conclusion of the investigation is this. The infected patient is the source of hospital sepsis, a readily communicable disease. Isolation techniques, such as the use of prepackaged sterile dressings, masks, gowns, an ultraviolet curtain, disinfection of shoes and hands are essential to keep the bacteria within the patient's room. If not properly confined, bacteria can travel from the source of infection by dozens of routes. They are carried by feet, hands, clothing, and noses. They circulate by soiled linen and improper ventilating systems. They are spread by blankets, dressings, pails and mops, by any article that enters and leaves the room. But the action of each of these spreaders is not simply that of carrying a few bacteria from an infected patient to some other patient. Each also becomes a reservoir. And some of these reservoirs may become serious multipliers. For instance, a culture of mop water taken at the end of the day may not yield an overwhelming picture of sepsis. But the same water presents a different picture the next morning. Other common multipliers are damp soiled linen, dressings, moist soap, bedside water, the air conditioning system, and the nasopharynx. Every hospital is a complex of possible multipliers, reservoirs, and spreaders of bacteria. Consider one of the many possible trails. Bacteria spread from nose to skin to clothing to floor, where they can live for long periods in the dust. The bacteria are picked up on a mop, where overnight they multiply. Bacteria from this rich new source are painted generously throughout the hospital. The film of water dries. The bacteria are scuffed into the air. They may be carried into the air conditioning system. From here, they are fed back into the entire ventilation complex. As these various processes go on with dozens of interwoven multipliers and spreaders, gradually there is created a septic environment. The problem of each hospital is to discover which multipliers and spreaders are responsible for sepsis in that particular hospital. Steps can then be taken to block the feedbacks at various points. There are practices common to many hospitals that may be a source of trouble. Mopping is one. We will mop Mrs. Allen's floor from a pail actually being used in another part of the hospital on this day. The water contains only the usual detergent used in this hospital. A culture was taken from the floor when it was again dry. Here is a comparison with the earlier culture taken before mopping. Mops may leave more bacteria on the floor than they remove because the usual germicide is not effective in large wads of textile. It is better to use a vacuum cleaner or treated cloth. Still better results are obtained if the floor can be flooded periodically with a detergent germicide which is picked up with a wet vacuum. After this treatment, a culture demonstrates that for practical purposes the floor is eliminated as a source of bacteria. Once the floor is properly treated, the bed remains as the principal reservoir. A typical bacterial count showed top sheet 160, pillow 176, and bottom sheet 240. By comparison, a clean sheet showed only 3.4. It is obvious that sheets and covers should never be whisked into the air. When sheets are changed, relatively few bacteria are scattered if the sheets are loosened and rolled up. Soiled linen must be collected in a bag and not removed until it is put in the washer. If soiled linen is carelessly handled, the trail of bacteria not hard to imagine. If sorting of linen is done before washing, the air becomes heavily loaded. For when the bacteria multiply in the moist linens, the concentration becomes enormous. These airborne organisms may contaminate freshly washed linen and be redistributed to the wards. Also, they are an occupational hazard for the laundry worker. Soiled linen should remain in the bags in which it has been collected. The laundry is then washed just as it comes from the wards. Sorting can be done after tumbling. This means that dressings and other trash must be kept out of laundry bags. A germicidal textile lubricant added to the final rinse will prevent the multiplication of organisms as shown by the culture of treated and untreated linen swatches. The area of inhibition around the two treated swatches shows the germicidal effectiveness of the linen. Clean linen should be redistributed in covered laundry trucks and never in those used for collection of soiled linen. Sanitary processing during the laundry cycle can eliminate a possibly serious trail of infection. Another reservoir in which bacteria await the next patient is the mattress. Plastic covers protect mattresses and pillows and make disinfection with a long-acting germicide side Blankets present a more serious problem. This one, which was sterile when first put on, has been used by Mrs. Allen for 7 days. Her organisms will contact the next patient unless the blanket is again sterilized. Another reservoir for bacteria, usually unsuspected, is bedside drinking water. When a patient drinks directly from a carafe or from a cup which also serves as the lid, saliva contaminates the remaining water and bacteria are free to multiply. When this carafe is collected with others to be refilled and redistributed, another spreader is set loose in the hospital. One solution is the use of disposable liners. Tasteless, odorless should be added to the water supply of ice makers to maintain purity of the cubes during distribution. Carafes should be filled directly from a water tap. There are many other articles in the hospital that may be responsible for transmitting bacteria from a septic patient. Some are so obvious that we routinely take special precautions. Others, such as soap, however, are rarely suspect. Though soap is actually a nutrient medium and can become a hazardous feedback. The air itself is still another source of trouble. Even if it were possible to isolate all septic patients behind walls, many hospitals are so designed that it is difficult to isolate patients from each other's air and airborne bacteria. Air, which is often recirculated, would carry Mrs. Allen's organisms to any room serviced by the system. But beyond this simple spreading of bacteria, an untended air conditioner can also become a multiplier. Bacteria grow in the moisture on the refrigerator coils or in the humidifying pan. A few organisms going in may return after a time as a cloud. This feedback can be checked by regular maintenance. Baffles tend to accumulate slime of bacteria. They should be washed periodically with a detergent germicide. Also, a bacterial agent should be added to the humidifying water. This treatment prevents an air conditioner from becoming a multiplier, though any system that recirculates air may broadcast the available organisms. The whims of air currents, however, are not as simple as this. Ventilating systems distribute air under positive or negative pressure. Open doors and windows cause it to flow unpredictably. If doorways are left open in stairwells, a convection chimney forms. Elevator shafts, dumbwaiter shafts, and laundry chutes add their bit, chiefly through piston action. The air current thus created, here shown by the movement of smoke, may be carried through an open door. It may pass over soiled linen, down the hall, up an open stairwell. The current may carry its bacteria to areas where they are a real hazard. The problems of controlling air currents are different in each hospital. Some can be solved by a little care. Some may require readjustment of ventilating equipment or hospital design. Not all of our sepsis problems are inanimate, however. The human part of our environment perhaps presents the most complex problem of all. We are all colonized. We all scatter organisms from our noses, our skins, and our perineum. Some of us, though apparently in good health, become multipliers and a source of serious infection to others. They must not work where they can endanger patients. They have no place among hospital personnel. There are those who may have active skin infections. They too should absent themselves while their infection is communicable. Others who do not have infections themselves may spread bacteria from patient to patient. This could be an orderly who moments before was emptying soiled laundry. The number of bacteria scattered from a healthy nasopharynx is of no great significance. But when the respiratory tract becomes diseased, bacteria multiply several thousand percent. As in slow motion, the person has a cold. Masks on a healthy person may be adequate, though typical masks are only about 10% efficient. When a person has an upper respiratory infection, masks are totally inadequate. Masks soaked by perspiration are no barriers to a cough or sneeze. These are some of the problems that every hospital faces. Problems introduced by the patient infected with resistant organisms. It is not hard to recognize bacteria in a drawing as they're spread by a mop. It is easy to eliminate a carrier by fading her out of a drawing. It is quite simple to state that we must use care. It is not so simple, however, to deal with these complex practical problems or even to see the septic ferments in our own hospitals. But once we realize what our problems are, the trails of cross-infection can be stopped. We can regulate pails and mops. We can supervise soiled linen. We can sterilize blankets and fomites. We can control ventilation, drinking water, each item that leaves the septic room. We can emphasize hand washing and personal cleanliness. We can develop ways of isolating the infected patient. The techniques are available. This is an overall hospital problem. Everyone contributes. Each of us must be willing to supervise constantly and to be supervised. And above all, each of us must be able to see with his mental eye the septic ferments. >> [music] >> Um so I gave the girls the ladies I mean you're not a girl you're like in your 20s like you're not really girls anymore. Um uh the stickers made by the homeschoolers and um >> spinning image >> spinning image yes >> spinning image can we do it side by side? >> Wait hold on. >> the image the model Lola get the sticker back in there. What do we think? >> [laughter] >> I I see doubles. Which one's the real one and which one's the fake? >> So ladies thanks for coming by the archive. >> for having us. >> And I will see you tomorrow or Thursday and then we'll probably do shows from Sag Harbor. >> Yeah. >> So >> [clears throat and laughter] >> AV Geeks KN95 >> Yeah. Yep that was that was nuts. I I remember that scene because I showed that film and people were like >> How could you forget? >> So All right, thank you so much. >> Thanks. >> Thank you. >> And I'm going to interject here. If you like what you saw, hit the thumbs up. Like, subscribe. You can use the super thanks button, patreon.com/avgeeks, ko-fi.com/avgeeks. All great ways to support us. And we will see you not live tomorrow. Maybe I'll do another commercial show. I'll just show a bunch of commercials. We'll see. Anyways, love you guys. We will see you soon. Bye. >> That's a wrap. >> [applause]