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Grosvenor Park Health Center welcomes patients who require 24-hour nursing care and/or assistance with activities of daily living. With a full-service team of professionals, we take quality care to a superb standard. Our top priority is keeping our residents happy, healthy, and invigorated. Grosvenor Park residents thrive in our vibrant, home-like setting, enjoying a healthy, dynamic community complete with friends, activities, and plenty of fun.
The entire Grosvenor Park facility is designed to make our long-term residents feel at home. Well-appointed rooms, generous amenities, and delicious meals are just a few of the ways we provide the ultimate in comfort to our valued long-term residents.


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The Irwin family and Australia Zoo are very privileged to have to opportunity to grant the wishes of children with life-threatening illnesses. Since 1994, we have worked closely with charity organisations such as the Make-a-Wish and the Starlight Foundation to brighten the lives of these special children and their entire families.
Bringing a smile to the faces of children and families affected by illness is close to heart, and as important to the Irwin family and crew at the Zoo as saving wildlife. We value every child whose life is touched by the people and animals at Australia Zoo.
Currently, Australia Zoo works closely with the following wish-granting and support organisations:
- Make-A-Wish Foundation
- Starlight Foundation
- Children's Wish Foundation International
- Children's Leukaemia and Cancer Society
- Xavier Children's Support Network
- Genesis International Foundation
- Indiana Children's Wish Fund
- Cystic Fibrosis
- Mater Children's Hospital
- Brisbane Children's Hospital
Wish Tours include admission for the special child and their family, a photography journal of the day! The real action begins with amazing one-on-one animal encounter.
For Kid's who cant have their wish fulfilled due to Hopitalisation we are only happy to send a little bit of australia zoo to them in a care package.

subset: commoncrawl


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Move over Luxo. Giulio Iacchetti has designed an incredibly flexible table and floor lamp that would put Pixar's mascot to shame. And like anything awesome, the Magneto's capabilities come from the power of magnets.
In this case, a magnetic steel ball serves as an infinitely pivotable joint, connecting the LED light source—which looks not unlike a flashlight—to a rotating base at almost any angle.
A series of dimples on the base's vertical arm stop the ball from just rolling all the way down, while the power cable extends and retracts depending on how much slack is required. Both versions of the lamp will be available from Foscarini, with what I assume will be a matching high-end designer price tag. [Giulio Iacchetti via MoCo Loco]


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A bit on my whereabouts:
I'm finished at Chef Mavro's and just started interning at the Washington Place, where I'm cooking for state functions and our Governor, Linda Lingle. The whole 40 hours a week at Mavro's in addition to 5-8 hours of school a day put a little, er a lot, over my head. Though thanks to the understanding of the kitchen and Mavro himself, I was still able to work on a more practical schedule. I was happier with 20 hours/week, as I actually found time to do homework(!) but I know I didn't give myself the chance to completely immerse myself in the task get a true feel for a full time job in this industry. Nonetheless, I don't think I've ever learned so much in such a short period of time. I have never encounter such a group of individuals who were so willing to help me learn. Their desire to share their knowledge and experience was key in my own drive to learn. I find it difficult to express such thanks to people who share knowledge, which is perhaps one of the most precious things you could seek to obtain.
I wish I could give you a log or a videotape of each day I spent in there. It is so hard to explain everything I saw from the afternoon prep to the pre-service rush and the wonderful family dinners cooked each evening. The food, the execution and the simple harmony in which all the chefs worked together amazed me. I worked with the pastry chef, a very talented and young Japanese woman. I learned something new everyday, whether it be how to properly create tight bread rolls, whisk liquid heavy cream till stiff (I wasn't even aware I had the muscles in my arms to do that! – and now I don't need to use an electric beater :))I was not prepared to be entrusted with the actual creation of the desserts, the plating and last minute finishes, but given such tasks you gain a rather satisfying sense of responsibility. I loved it when orders were called in for the Lilikoi Malassadas, one of Chef Mavro's signature dishes. I would deep fry the mini brioche dough rounds we formed earlier in the afternoon the a beautiful golden brown, let them cool of just a bit a then toss in simple white sugar. A trio of these brioche malassadas goes into an order, each injected with a lilikoi curd tasting of a blissfully carefree island day. Topped with a smooth round of pineapple-haupia gelato and a softly pink hued guava sauce, it hard to imagine a more suitable fine dining approach to our local classic.
A most unexpected (though very welcomed) surprise was an opportunity to taste the entire menu on my second night. During each slow point of service throughout the evening, one of the chefs or cooks would bring over a plate showcasing a mini portion of a seasonal menu item. It was marathon fooding at its most sublime. The roasted lamb medallions, crusted with a light cepe dust and served with a confit of local Big Wave tomatoes and sauteed tabbouleh, so tender and sweet with it's savory juices played rival to the marbled tako with ponzu sauce. The foie gras au torchon was heavenly smooth and silky, contrasting with a crisp eggplant fritter. I could not decide which I loved more – the Moscovy duckling atop a winter white yougurt pearl barley and ginger-mango jus or the round of Kobe style beef bavette finished with horseradish foam, and a gorgeous rectangle of crisp fried white polenta, a crust broken open to reveal the warm soft interior achieved under a watchful eye.
I was also given the opportunity to attend the food and wine paring for the upcoming summer menu. I'm not a wine drinker to say the least and felt very intimidated during that session. Each new menu item was paired with five types of wine, and after tasting, each individual was to note down the top three. That was a LOT of wine. I only managed to take a sip of each and still left feeling kind of uuuuuurg…like that. But I did enjoy the dishes! I'll vouch for the new dessert, a perfect summer treat. In simple terms, it's lychee, three ways. It such a sight for the eyes, a soft round of lychee sorbet, moving down the dish, a lychee infused rice pudding floating on a smear of tart and sweet grape reduction and to end, a lychee-marjoram kanten.
There was much more to my experience than what I have written, though I feel as if I could write for days and still never finish, and never do what I've learned justice. Working at Chef Mavro's was very very different from Alan Wong's, to say the least. Though both are touted as Hawaii's best restaurants, not only is their approach towards cuisine highly different, everything from the physical layout of the kitchen to the music played in the kitchen prior to service, personalities of the cooks and chef and even the clientele that frequent these restaurants differ greatly. To compare my experience at the two restaurants in a short sentence, I think it's fair to say that I certainly learned more at Mavro's but felt more welcomed at Alan Wong's. Each day at Mavro's was a crash course in learning learning and more learning. It was terribly exciting but more often that not, I would feel awkward and out of place in their kitchen, like a burden rather than an asset. Despite all that, I took away an amazingly great deal knowledge that I truly owe them thanks to. In comparison, at Alan Wong, I definitely learned, but at a much slower pace. Perhaps it was due to the fact that I was there for three (as opposed to one at Mavro's) month, so everything was not quickly crammed in. The staff at Alan Wong's is so very local. And I think I like it that way. The same goal of quality food and service are accomplished at both restaurants, but with different approaches. There's a more laid back, family, working-as-a-team-together feel at Alan Wong's, but a more sophisticated, almost New York chic mentality at Mavro's. Clearly, as judge by the great success of both restaurants, coming from either end works – it's all a matter of personal preference.
I leave with a kitchen-full of gained knowledge (and stronger arms J), but there's so much to learn that I always feel behind. It's like running up to catch up to this guy and once you get there you find out there's another guy ahead of that one! So you keep going and going, and you're all out of breath but there's this and that to learn, a technique you've never head of and chef you want to meet, the dish you need to try. And somewhere along, you realize that your goal shouldn't be the destination, whether that be opening your own place or becoming a chef, but the journey itself – the whole process of learning. Oh, hehe. That was cliché. But SO true.
I can make a few conclusions:
1. I could not imagine myself owning or working in a restaurant as an actual career.
2. But I do want to own a patisserie. No full scale restaurant, but yes to dessert!
3. I actually enjoy eating food more than cooking and would be more than content working around (as opposed to with) food. What kind of work would that include? Ay, I'm not sure…journalism, design, management? There are many (perhaps more than necessary) "things" I am unsure of. But I do know whatever I do must be in the sphere of culinary goodness. And hopefully that's enough for now.


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So I did some research about muesli, which is very popular at the moment. A healthy breakfast should include +/- 400 kcal.
Choosing a healthy muesli is not that simple. Because it can contain a lot of sugar.
You should look carefully at the package of your muesli. The product should contain 350 kcal per 100grams and the percentage of fat should be less than 10 grams.
Your muesli should contain 50 to 70% off grains. I read about a simple trick to found out which product is most present in the package. The product that is written first, is most present. So chose the one who mentioned the grains first and the extras last.
Hope you liked this post. Stay healthy!
Written by Paris


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Untapped Blues Festival Coming! Watch CeeCee James! [VIDEO]
Untapped is coming May 9th & 10th! Mark your calenders for this upcoming event! And plan to watch all the great Blues Entertainment on stage!
Cee Cee James, Lisa Mann, Randy Oxford, Coyote Kings and more! Come have some fun!
Here's a video of Cee Cee James at Sapolil Cellars in Walla Walla, she played there last night at was awesome! She's just a cool lady who has lived lots of life! She has great inspiration to give and great stories to tell! Cee Cee, is soulful and entertaining! Her personality shines through her heartfelt lyrics of what she's been through and she will have you laughing as well as crying through her songs! She's the kind of gal you'd love to have as a best friend!
This video is a cover song, which I think was her only one of the night. Her sets are filled with awesome originals about her life! Don't miss it! She's a treat!


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How to Use the Images Photos 1 & 2
Photos 1 & 2
Questions for Photo 6
1. What does this house reveal about Pietro Botto's financial and social status?
2. Review Reading 2. Can you find the features that Elizabeth Gurley Flynn describes in her reminiscences?
3. This photo shows one of the Sunday rallies that were held at the Botto House during the silk strike. Why were these rallies held? Why do you think thousands of striking workers came to them?
4. How do you think a worker who had received no pay for three or four months would have felt coming out to Haledon to hear one of the famous leaders of the IWW, such as Elizabeth Gurley Flynn, "Big Bill" Haywood, or Carlo Tresca?
* The photo on this screen has a resolution of 72 dots per inch (dpi), and therefore will print poorly. You can obtain a larger version of Photo 6, but be aware that the file will take as much as 30 seconds to load with a 28.8K modem.


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Granderson happy to cross town to join Mets
Recommended Video:
LAKE BUENA VISTA, Fla. (AP) -- Curtis Granderson's first hit for his new team was a playful shot at his old employer.
"A lot of the people I've met in New York have always said that true New Yorkers are Mets fans," Granderson said Tuesday. "So I'm excited to get a chance to see them all out there."
The lefty-swinging Granderson and the Mets finalized a four-year, $60 million contract at the winter meetings that completed his move from the cozy right field of Yankee Stadium in the Bronx to spacious Citi Field in Queens.
Wearing a jersey with a new shade of pinstripes and a number that was unavailable with the Yankees -- hint: it belonged to Babe Ruth -- Granderson credited a "yummy salmon" meal with general manager Sandy Alderson and some encouragement from Mets captain David Wright for his joining the Mets.
That, and the fact that the Mets were the only team to offer No. 3 a fourth contract year.
"It was what we had to do," Mets chief operating officer Jeff Wilpon said. "It was something we wanted to do. It fit well with the plan."
Granderson's deal is the biggest free-agent contract given out by the Mets since Jason Bay agreed to come to New York in December 2009, after Mets' first of what is now five straight losing seasons. He'll make $13 million in 2014.
"He brings a tremendous amount of professionalism. He brings a personality. He brings credibility. He brings experience, and he brings talent," Alderson said. "I think all of those things will be important. I really like the mix of players we have character-wise, personality-wise. I think he will enhance that mix. He's a gregarious, infectious personality. Saw a little bit of that today."
The three-time All-Star gives the Mets a power bat from the left side of the plate to complement the righty-swinging Wright in a lineup that struggled to score runs and hit only 130 homers.
They tied with Atlanta for worst in the National League with 1,384 strikeouts.
Granderson, who turns 33 in March, batted just .229 with seven homers last season when he was limited to 61 games by wrist and hand injuries. But he surpassed 40 homers with the Yankees in each of his previous two seasons. His high strikeout rate did not scare the Mets, though.
"I'm not as concerned about strikeouts as I am producing some runs," Mets manager Terry Collins said. You know, home run hitters strike out. That's not a concern of mine. The concern was we have a lineup that struck out a lot and didn't produce."
Granderson joins Chris Young, who signed a $7.25 million, one-year contract this offseason in a much-improved outfield from last season. Before the season, Alderson had quipped: "What outfield?"
So what does Yankees general manager Brian Cashman think about his former player taking a jab at the Yankees?
"I understand why he would say that," Cashman said. "The great thing about our city is there's room for both. The Mets got a good player, they really did."
NOTE: Collins said reliever Bobby Parnell (September neck surgery) will see his surgeon on Dec. 16 or 17 and should start baseball activities soon.


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Converting Lots For Venues
Using Cheat Codes[edit]
We're going to making heavy use of cheat codes here, so let's once again go over how to use them. First, you hold CTRL and SHIFT, then press the C key. This makes the console appear at the top of the screen, and you'll type specific phrases here. When you press Enter, the cheat will go through. If it worked, the entire console will simply disappear. If the code was rejected (for example, if you misspelled something), you'll get an error message and the console will remain open. You can force the console closed by again pressing CTRL, SHIFT, and C.
The codes are not case-sensitive, so all three of these codes would work the same way:
TESTINGcheatsENABLED on
testingcheatsenabled on
teSTingCheATsENAbleD on
To make it easier to read, we'll intercapitalize the words, but know you don't have to. Also, for the off/on arguments, you can do them in three ways: off/on, false/true, or 0/1. So all three of these codes would work the same way:
testingCheatsEnabled on
testingCheatsEnabled true
testingCheatsEnabled 1
We'll be going with off/on for simplicity, but you can use any of the argument pairs that you wish.
All codes and arguments are typed without quotes in the console.
Converting Lot Types[edit]
After saving and backing up our files, we load up our town's save file. Once loaded, before doing anything else, we first enter these two codes:
testingCheatsEnabled on
Note that the "buyDebug" is a toggle, and therefore doesn't have the usual off/on argument. These two codes must be used in this order for both to activate. If you tried using the "buyDebug" cheat before turning on testing cheats, it would simply fail and report to you that "buyDebug" isn't an actual code.
Okay, now to select a site. We need a lot that has a fairly large size, but know that it doesn't necessarily have to be a public lot. This is because we can convert the lot type to match what exactly we want to build. The Flying V's Coffeehouse in Starlight Shores that ships with Showtime proves you can have a fairly small lot and still build a venue, so choose what you think will be best. As you can see in the screenshot, there's a nice prime piece of real estate across the street from the criminal warehouse. It doesn't have a name and its lot type is "No Visitors Allowed," but it's large enough to give us a great place to set up a venue.
The first thing we have to decide is what type of venue we want. Remember that performers don't care about the specific venue they visit, they only care about the lot type. Even if you're Hosting a Sim, the visitor only cares whether a venue of his or her desired type exists somewhere in the neighborhood. In Starlight Shores, there's only one Coffeehouse venue by default, so let's make a second one. How about a combination of an Internet café and a stage, like a Starbucks with live entertainment?
With our ideal lot in mind, now we need to convert it to a coffeehouse venue. While still in Edit Town, click the empty lot, then press the "Change Lot Type" button (which looks like half a house and half a park bench). This brings up a pop-up box that let's us select which type of lot we'd like to build. The "Commercial" radio button is already activated, so we just need to select the proper venue type from the drop down box. "Coffeehouse" is near the bottom.
That's all it takes. In Edit Town, the map tag will be unchanged because all it tells you are whether the lots are residential (a little icon of a house) or commercial (a little icon of a park bench). We kept the lot commercial either way, so our tag didn't update. If you really want to make sure the lot is flagged correctly, you can enter Live Mode with your active family, then view the map without going into Edit Town by pressing the M key. We should (and do) have a map tag of a coffeehouse venue as a result.


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The Worker Health Protection Program (WHPP) provides free medical screening for former and current workers* at fourteen Department of Energy (DOE) sites across the country.
The goal of WHPP is to provide medical
screening to detect work-related illnesses at an early stage when
medical intervention may be helpful. In addition, it helps workers
determine if a current health condition is the result of a work-related
exposure. For the first time, former and current workers at DOE sites
have the opportunity to obtain an independent, objective assessment
of their health in relation to their prior workplace exposures
by a physician with expertise in occupational medicine.
The program is funded by a contract from the DOE and is led by Queens College of the City University of New York in partnership with the United Steelworkers (USW), Atomic Trades and Labor Council (ATLC), and the former Fernald Atomic Trades and Labor Council (FATLC).
*Current workers are only eligible for medical screening at the three GDP sites.


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Jul 5th Important Announcement regarding cPanel Price hike
Dear Sir, Please note that cPanel has increased the license cost over 800 to 1000 percentage. And they also introduced an industry unheard practice of charging per domain. This has resulted in cPanel licenses costing multiple times higher than the server cost itself. cPanel has been under severe backlash from the entire hosting industry. Hence ... Read More »
Jun 1st Exclusive Offers for .IN and .IN 3rd level Domain Registration
Dear Reseller/Customer, Please note that we are glad to announce that we are giving the special offers for new domain registration of .IN and .IN third-level domains [.co.in, net.in, etc.,.]. This special offers are available for the month of June 2019 and July 2019 only. You can refer the below prices for registration. Register .IN domain at ... Read More »


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OverviewRespond to this Ad
Serious inquiries only!! We are looking for energetic and friendly faces to add to our growing staff!! Come and join us at Ruby Tuesday's where we are proud of our garden bar and fall off the bone ribs! Make sure to apply at: www.rubytuesday.com (bottom of the page) and come be a part of an amazing team!
Part-time and Full-time positions available.
Job Description
The Server is responsible for always providing prompt and friendly food and beverage service to all of our guests by following the Ruby Way. Responsible for meeting or exceeding sales performance objectives as determined, communicated, and monitored by management.
ESSENTIAL DUTIES AND RESPONSIBILITIES- Maintain a gracious, pleasant and friendly attitude, while contributing to a teamwork-based work environment.- Take pride in his/her appearance while adhering to the Ruby Tuesday Dress & Appearance Policy.- Provide each guest with a friendly welcome and farewell to ensure a positive and memorable visit.- Guide guests through food, beverage, and promotional menus.- Write down and repeat back guests orders. Accurately input orders at the MICROS.- Deliver food and beverage items from expo and the service bar according to Ruby Tuesday standards. - Ensure the highest quality preparation and presentation of food and beverage items.- Responsible for attention and prompt response to the guests needs and requests throughout their entire visit.- Present an accurate guest check, accept payment, and quickly complete the transaction.- Complete specific side work and station maintenance.- Serve 2-4 tables within a designated station.- Answer the phone and assist with answering guests questions in a friendly, courteous manner.- Serve alcoholic beverages in accordance with the Ruby Tuesday Responsible Serving Statement Policy.- Provide service in a way as to create new and repeat business and avoid guest complaints.- Position requires slip-resistant shoes.
High School Diploma or High School equivalency preferred.
PHYSICAL REQUIREMENTSThis position requires regular attendance; requires the ability to stand or walk for hours at a time; frequently required to hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, stoop, lift and carry items up to 50 lbs; requires ability to tolerate significant changes in temperature, and frequent immersion of hands in water and cleaning or sanitizing solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Note: The job description reflects the assignment of the essential functions of the current position, but does not prescribe or restrict tasks that may be assigned. The essential functions are specified, but are subject to change at any time for various reasons, including management discretion


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Yummy Plants: a vegan lifestyle website and community. We can help you start a vegan diet!
make sundreied tomatoes in dehydrator
With tomatoes in abundance at the farmers' markets, it's the perfect time to make your own sun-dried tomatoes! It's easy to do in your oven or food dehydrator, and you'll have a bit of summer's sweetness to take into the Fall. Yellow sungolds are the sweetest, purple cherry tomatoes add a depth of color, and standard cherry tomatoes have the tang and acidity with which you're likely the most familiar. You can also use standard full-size tomatoes as well to make "tomato chips!"


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The U.S. Patent and Trademark Office gave Apple a patent for a curved touchscreen display Tuesday, which may mean that Apple is going to be creating a device that will use curved screens.
The patent, U.S. Patent No. 8,603,574, calls for a "curved touch sensor" and gives details on how Apple will create such a surface without warping, according to AppleInsider. Apple will use thin-film conductors to create "a desired thinness" over plastic. However, it's unclear if Apple's patent is meant for a consumer product.
Apple's patent coming at this time isn't a fluke. Curved displays are becoming attractive to consumers, such as Samsung's Galaxy Round. Samsung is one of Apple's major rivals, so this patent award may help to stem its success. Curves are also found on the LG G Flex, but not on its display.
U.S. & World
Will this mean that Apple is gearing up for major litigation, or is this just a competitive volley to its rivals?


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Factory Supply Lamb Sausage Casing - Artificial casing – Artificial Casing Co., Ltd.
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Factory Supply Lamb Sausage Casing - Artificial casing – Artificial Casing Co., Ltd. Detail:
Artificial casings are used in the manufacture of sausages instead of natural casings made from the intestines of animals (sheep, cows or pigs).
Artificial casings are made of collagen, cellulose, or even plastic and may not be edible. Artificial casings from animal collagen can be edible, depending on the origin of the raw material.
Here are the several types of artificial casing:
- Collagen Casing
Collagen casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. It can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing. Usually, the cost to produce sausages in collagen is significantly lower than making sausages in the gut because of higher production speeds and lower labor requirements.
The collagen for artificial casings is processed extensively and, as a raw material, it is similar to bread dough prior to final production. It is then extruded through a die to the desired diameter, dried and shirred into short sticks up to 41 cm long that contain as much as 50m of the casing. In a newer process, a form of dough is coextruded with the meat blend, and a coating is formed by treating the outside with a calcium solution to set the coating.
The latest generation of collagen casings are usually more tender than natural casings but do not exhibit the "snap" or "bite" of natural casing sausages. The biggest volume of collagen casings are edible, but a special form of thicker collagen casings is used for salamis and large caliber sausages where the casing is usually peeled off the sausage by the consumer. Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings.
- Cellulose Casing
Cellulose, usually from cotton linters or wood pulp, is processed to make viscose, which is then extruded into clear, tough casings for making wieners and franks. They also are shirred for easier use and can be treated with dye to make "red hots". The casing is peeled off after cooking, resulting in "skinless" franks. Cellulosic viscose solutions are combined with wood pulp to make large diameter fibrous casings for bologna, Cotto salami, smoked ham and other products sliced for sandwiches. This type is also permeable to smoke and water vapor. They can be flat or shirred, depending on application, and can be pretreated with smoke, caramel color, or other surface treatments
- Fibrous casing
The fibrous casing is a cellulose-based casing strengthened with natural long-fibered abaca paper, sometimes called manila hemp fiber, which combines exceptionally high tensile strength with consistent extrusion properties in a form that renders it ideally suited for sausage casings. Due to its strength and dimensional stability, the fibrous casing is traditionally seen as one of the most versatile and comprehensive packaging materials.
- Plastic casing
Plastic casings are extruded like most other plastic products. They also can be flat or shirred. Generally, smoke and water do not pass through the casing, so plastic is used for non-smoked products where high yields are expected. The inner surface can be laminated or co-extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture control. Plastic casings are not commonly used any more due to health hazards.
Plastic casings are generally made from polymers such as Polyamide, Polypropylene or Polyethylene. Polyamide (Nylon) plastic casings are the most commonly used in the production of cooked sausages and hams such as luncheon meat and bologna. Polyamide casings come in two main varieties: Oriented and non-oriented. The oriented polyamide is shrinkable casings and will shrink during the cooking process thereby reducing the water loss. Non-oriented polyamide casings remain the same diameter during the cooking process and thereby allow for expansion of the meat during cooking.
Product detail pictures:
Related Product Guide:
Italian Specialty Food: Deciding Between Natural or Artificially Cased Sausage
Low Salt – Making Healthy Sausages
As for competitive selling prices, we believe that you will be searching far and wide for anything that can beat us. We will state with absolute certainty that for such excellent at such charges we are the lowest around for Factory Supply Lamb Sausage Casing - Artificial casing – Artificial Casing Co., Ltd., The product will supply to all over the world, such as: Panama , Florence , Paraguay , Our products are widely recognized and trusted by users and can meet continuously changing economic and social needs. We welcome new and old customers from all walks of life to contact us for future business relationships and mutual success!
By Bella from Hongkong - 2015.09.21 11:44
It's really lucky to find such a professional and responsible manufacturer, the product quality is good and delivery is timely, very nice.
By Agatha from Russia - 2015.09.29 17:23


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Components and spares compatible with the popular MK10 hotend. This hotend is used on a lot of 3D printers, including:
Our assortment includes nozzles, heatbreaks and compatible spare parts.
ReprapWorld is the number one webshop for all your reprap supplies for your 3D printer. We have a large collection of 3D printer components, from our famous electronics lines to filament from our own production. And everything is at a very competitive price!
RepRapWorld B.V. Wagenmaker 6a 2631RL Nootdorp The Netherlands Email: firstname.lastname@example.com Tel: +31 (0) 85 - 009 15 31


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Republished from the pages of National Geographic magazine
No more magnificent fish swims the world's oceans than the giant bluefin tuna, which can grow to 12 feet (3.7 meters) in length, weigh 1,500 pounds (680 kilograms), and live for 30 years. Once, giant bluefin migrated by the millions throughout the Atlantic Basin and the Mediterranean Sea, their flesh so important to the people of the ancient world that they painted the tuna's likeness on cave walls and minted its image on coins.
The giant, or Atlantic, bluefin possesses another extraordinary attribute, one that may prove to be its undoing: Its buttery belly meat, liberally layered with fat, is considered the finest sushi in the world. Over the past decade, a high-tech armada, often guided by spotter planes, has pursued giant bluefin from one end of the Mediterranean to the other, annually netting tens of thousands of fish, many of them illegally. The bluefin are fattened offshore in sea cages before being shot and butchered for the sushi and steak markets in Japan, America, and Europe. So many giant bluefin have been hauled out of the Mediterranean that the population is in danger of collapse. Meanwhile, European and North African officials have done little to stop the slaughter.
"My big fear is that it may be too late," said Sergi Tudela, a Spanish marine biologist with the World Wildlife Fund, which has led the struggle to rein in the bluefin fishery. "I have a very graphic image in my mind. It is of the migration of so many buffalo in the American West in the early 19th century. It was the same with bluefin tuna in the Mediterranean, a migration of a massive number of animals. And now we are witnessing the same phenomenon happening to giant bluefin tuna that we saw happen with America's buffalo. We are witnessing this, right now, right before our eyes."
The decimation of giant bluefin is emblematic of everything wrong with global fisheries today: the vastly increased killing power of new fishing technology, the shadowy network of international companies making huge profits from the trade, negligent fisheries management and enforcement, and consumers' indifference to the fate of the fish they choose to buy.
The world's oceans are a shadow of what they once were. With a few notable exceptions, such as well-managed fisheries in Alaska, Iceland, and New Zealand, the number of fish swimming the seas is a fraction of what it was a century ago. Marine biologists differ on the extent of the decline. Some argue that stocks of many large oceangoing fish have fallen by 80 to 90 percent, while others say the declines have been less steep. But all agree that, in most places, too many boats are chasing too few fish.
Popular species such as cod have plummeted from the North Sea to Georges Bank off New England. In the Mediterranean, 12 species of shark are commercially extinct, and swordfish there, which should grow as thick as a telephone pole, are now caught as juveniles and eaten when no bigger than a baseball bat. With many Northern Hemisphere waters fished out, commercial fleets have steamed south, overexploiting once teeming fishing grounds. Off West Africa, poorly regulated fleets, both local and foreign, are wiping out fish stocks from the productive waters of the continental shelf, depriving subsistence fishermen in Senegal, Ghana, Angola, and other countries of their families' main source of protein. In Asia, so many boats have fished the waters of the Gulf of Thailand and the Java Sea that stocks are close to exhaustion. "The oceans are suffering from a lot of things, but the one that overshadows everything else is fishing," said Joshua S. Reichert of the Pew Charitable Trusts. "And unless we get a handle on the extraction of fish and marine resources, we will lose much of the list that remains in the seas.
"Cruel" may seem a harsh indictment of the age-old profession of fishing—and certainly does not apply to all who practice the trade—but how else to portray the world's shark fishermen, who kill tens of millions of sharks a year, large numbers finned alive for shark-fin soup and allowed to sink to the bottom to die? How else to characterize the incalculable number of fish and other sea creatures scooped up in nets, allowed to suffocate, and dumped overboard as useless bycatch? Or the longline fisheries, whose miles and miles of baited hooks attract—and drown—creatures such as the loggerhead turtle and wandering albatross?
Do we countenance such loss because fish live in a world we cannot see? Would it be different if, as one conservationist fantasized, the fish wailed as we lifted them out of the water in nets? If the giant bluefin lived on land, its size, speed, and epic migrations would ensure its legendary status, with tourists flocking to photograph it in national parks. But because it lives in the sea, its majesty—comparable to that of a lion—lies largely beyond comprehension.
One of the ironies—and tragedies—of the Mediterranean bluefin hunt is that the very act of procreation now puts the fish at the mercy of the fleets. In the spring and summer, as the water warms, schools of bluefin rise to the surface to spawn. Slashing through the sea, planing on their sides and exposing their massive silver-colored flanks, the large females each expel tens of millions of eggs, and the males emit clouds of milt. From the air, on a calm day, this turmoil of reproduction—the flashing fish, the disturbed sea, the slick of spawn and sperm—can be seen from miles away by spotter plans, which call in the fleet.
On a warm July morning, in the sapphire-colored waters west of the Spanish Island of Ibiza, six purse-seine boats from three competing companies searched for giant bluefin tuna. The purse seiners—named for their conical, purse-like nets, which are drawn closed from the bottom—were guided by three spotter aircraft that crisscrossed the sky like vultures.
In the center of the action was Txema Galaz Ugalde, a Basque marine biologist, diver, and fisherman who helps run Ecolofish, one of 69 tuna ranching, or fattening, operations that have sprung up through the Mediterranean. A small company, Ecolofish owns five purse-seiners. Its main rival that morning was the tuna baron of the Mediterranean, Francisco Fuentes of Ricardo Fuentes and Sons, whose industrial scale operations have been chewing up giant bluefin stocks.
I was with Galaz on La Viveta Segunda—a 72-foot (22-meter) support vessel that was part of the fleet of dive boats and cage-towing tugs following the purse seiners. Around 11 a.m., the spotter planes spied a school, setting the purse seiners on a 19-knot dash. The stakes were high. Even a small school of 200 bluefin can fetch more than half a million dollars on the Japanese market. Galaz watched through binoculars as an Ecolofish seiner reached the school first and began encircling it with a mile-long net.
"He's fishing!" Galaz shouted. "He's shooting the net!"
It was not an unalloyed victory. Before Ecolofish's boat could complete its circle, a Fuentes seiner rushed forward and stopped just short of the unfurling net. Under one of the few rules that exist in the free-for-all for Mediterranean bluefin, this symbolic touch entitled the competing boat to split the catch fifty-fifty.
Over the next several hours, Galaz and his divers transferred the fish—163 bluefin, averaging about 300 pounds (135 kilograms)—from the purse-seine net into the sea cage, a large holding pen about 160 feet (50 meters) in diameter, with a sturdy plastic frame supporting a heavy mesh net. As the pen, already brimming with a thousand bluefish caught in the days before, was aligned with the purse-seine net, Galaz invited me into the water.
Swimming with the tuna was mesmerizing but unsettling. Giant bluefin are, as Galaz put it, "like missiles, prepared for speed and power." Their backs were battleship gray topped with a saw-toothed line of small yellow dorsal fins. Their sides had the look of battered chrome and steel; some bore the streak of an electric blue line. The larger fish, weighing more than 500 pounds (225 kilograms), were at least eight feet long (2.4 meters).
One giant bluefin—some 300 pounds (135 kilograms) heavier and two feet (.6 meter) longer than most of the others—caught my eye. It was not swimming endlessly with the school in a clockwise gyre. Instead, it darted in different directions, sullen and aggressive, nearly brushing against me as it scanned me with large, black, disk-shaped eyes. There was something else: a stainless-steel hook embedded in its mouth, trailing a long strand of monofilament line. In recent weeks, this fish had lunged at one of the thousands of baited hooks set by a longline vessel. Somehow, it had broken free.
After untying the large mesh gates on the pen, Galaz and his divers began herding fish. Peeling off from their gyre, the bluefin whizzed into the cage like torpedoes. The fish with the hook in its mouth was one of the last to leave, but eventually it shot up from the depths and into the cage, dragging a diver who had hitched a ride on the line.
Ecolofish's catch was part of an annual legal take of 32,000 tons (29,000 metric tons) in the Mediterranean and eastern Atlantic. The true quantity, however, is closer to between 50,000 and 60,000 tons (45,000 and 55,000 metric tons). The group charged with managing bluefin tuna stocks, the International Commission for the Conservation of Atlantic Tuna (ICCAT), has acknowledged that the fleet has been violating quotas egregiously. Scientists estimate that if fishing continues at current levels, stocks are bound to collapse. But despite strong warnings from its own biologists, ICCAT—with 43 member states—refused to reduce quotas significantly last November, over the objections of delegations from the U.S., Canada, and a handful of other nations. Because bluefin sometimes migrate across the Atlantic, American scientists, and bluefin fisherman who abide by small quotas off their coasts, have long been calling for a large reduction in the Mediterranean catch.
"The Mediterranean is at the point that if bluefin stocks are not actually collapsing, they are approaching collapse," said William T. Hogarth, ICCAT's recently appointed chairman who also serves as director of the U.S. National Marine Fisheries Service. "I was really disappointed—when it got to the bluefin, science just seemed to go out the window. The bottom line was that, as chairman, I felt I was sort of presiding over the demise of one of the most magnificent fish that swims the ocean."
The story of giant bluefin tuna began with unfathomable abundance, as they surged through the Straits of Gibraltar each spring, fanning out across the Mediterranean to spawn. Over millennia, fisherman devised a method of extending nets from shore to intercept the fish and funnel them into chambers, where they were slaughtered. By the mid-1800s, a hundred tuna traps—known as tonnara in Italy and almadraba in Spain—harvested up to 15,000 tons (13,600 metric tons) of bluefin annually. The fishery was sustainable, supporting thousands of workers and their families.
Today, all but a dozen or so of the trap fisheries have closed, primarily for lack of fish but also because of coastal development and pollution. One of the few that remains is the renowned tonnara on the island of Favignana off Sicily. In 1864, Favignana's fishermen took a record 14,020 bluefin, averaging 425 pounds (195 kilograms). Last year, so few fish were caught—about 100, averaging 65 pounds (30 kilograms)—that Favignana held only one mattanza, which occurs when the tuna are channeled into a netted chamber and lifted to the surface by fishermen who kill them with gaffs. One sign of the Favignana tonnara's diminishment is that it is run by a Rome marketing executive, Chiara Zarlocco, whose plan for the future is to dress the fishermen in historic costumes as they reenact the mattanza.
The big trouble for Atlantic bluefin began in the mid-1990s. By then, stocks of southern bluefin tuna—which, along with Pacific bluefin and Atlantic bluefin, compose the world's three bluefin species, all treasured for sushi—had been fished to between 6 and 12 percent of the original numbers in the South Pacific and Indian Oceans. As the Japanese searched for new sources, they turned to the Mediterranean, where bluefin reserves were still large.
In 1996, Croatians who had developed techniques for fattening southern bluefin in Australia established the first Mediterranean tuna ranch, in the Adriatic. The process is simple. Newly caught bluefin are transferred to coastal sea cages where—for months, even years—they are fed oily fish such as anchovies or sardines to give their flesh the high fat content so prized in Japan.
The prospect of producing a steady—and highly profitable—supply of fatty Mediterranean bluefin set off a cascade of events that has proved disastrous. The Mediterranean fleet has increased its fishing effort threefold, with the bluefin flotilla now totaling 1,700 vessels, including 314 purse seiners. Compounding the problem, the advent of tuna ranching made it difficult for the European Union and national governments to enforce quotas. Bluefin are netted at sea, fattened offshore, killed offshore, and flash-frozen on Japanese ships. As Masanori Miyahara of the Fisheries Agency of Japan, and a former ICCAT chairman, told me: "It's kind of a black box."
The spread of tuna ranching means that bluefin are being wiped out at all stages of their life cycle. In Croatia, for instance, the industry is based almost entirely on fattening juveniles for two to three years, which means fish are killed before they spawn. Elsewhere, in places such as the Balearic Islands, large females, capable of producing 40 million eggs, are being wiped out. In just ten years, bluefin populations have been driven down sharply.
"What's happening is a bit like what happened to cod," said Jean-Marc Fromentin, a marine biologist and bluefin expert with IFREMER, the French Research Institute for the Exploitation of the Seas. "You don't see the decrease right away because you have had a huge accumulation of biomass. But it's like having a bank account, and you keep taking much more out than you're putting in."
At the heart of the fishing activity is Francisco Fuentes and his Cartegena-based company, Ricardo Fuentes & Sons, which, according to industry experts, controls 60 percent of the giant bluefin ranching business in the Mediterranean, generating revenues of more than 220 million dollars a year, according to industry sources. (A Fuentes spokesman said revenues are roughly half that.) In partnership with the Japanese giants Mitsui, Mitsubishi, and Maruha, the Fuentes Group—with the help of EU and Spanish subsidies—has bought sea cages, tugs, and support boats needed for large-scale fattening operations. Fuentes & Sons also formed partnerships with French and Spanish companies that owned 20 purse seiners—five-million-dollar vessels equipped with powerful sonar systems and nets that can encircle 3,000 adult bluefin.
With the Fuentes Group and its partners leading the way, the bluefin fleet methodically targets fish in the spawning grounds close to Europe, then turned its attention to untouched areas. The richest of these de facto reserves was Libya's Gulf of Sidra. "It was the tuna aquarium of the Mediterranean," recalled Roberto Mielgo Bregazzi, a tuna ranching consultant who first visited the Gulf of Sidra six years ago. "I've never seen anything like it. The average size of bluefin was over 600 pounds (270 kilograms). It was one of the last tuna Shangri-Las."
Mielgo Bregazzi, a dapper Spaniard and former professional diver who heads Advanced Tuna Ranching Technologies, has been on a mission to expose IUU—illegal, unreported, and unregulated—bluefin fishing. Drawing on a wide network of inside sources, as well as published information, he was written lengthy reports detailing the IUU bluefin business. Using arcane data such as the capacity and schedules of Japanese freezer vessels, he has shown that the Mediterranean tuna fleet has been seizing almost double its annual legal quota.
Mielgo Bregazzi said Ricardo Fuentes & Sons and a French partner have worked with a Libyan company, Ras el Hillal, to catch giant bluefin in Libyan waters. Mielgo Bregazzi said that Seif al Islam Qaddafi, the son of Libyan leader Muammer Qaddafi, has a financial interest in Ras el Hillal and has earned millions of dollars from the bluefin fishery. Mielgo Bregazzi calculates that, for the past four years, bluefin fleets netted more than 10,000 tons (9,000 metric tons) of bluefin annually in Libyan waters. Some of the catch is legal under quotas for Libyan, Spanish, and French boats, but much of it appears to be caught illegally.
David Martinez Cañabate, assistant manager of the Fuentes Group, said the company has "absolutely" no connection to the Qaddafi family and that all bluefin tuna it catches, buys, or ranches have been legally caught and properly documented with ICCAT and Spanish authorities. He conceded that bluefin have been overfished, mainly by companies that do not ranch tuna but sell the fish soon after netting them. Fleets from other countries also catch bluefin without an ICCA quota and ranch them illegally, Martinez said. He said much of Mielgo Bregazzi's information is "incorrect or, worse, bad intentioned" and that the Fuentes group has supported stricter conservation measures. "We are more interested than anyone in the future of the tuna," Martinez said. "We live off this resource."
Actually, Libyan and other Mediterranean bluefin have so flooded the market that Japanese companies have stockpiled 20,000 tons (18,000 metric tons) in giant freezers. The glut halved prices for fishermen in the past few years, to between three and four dollars a pound. Still, the value of the bluefin caught annually in Libya, then fattened for several months, is roughly 400 million dollars on the Japanese market.
"They're slaughtering everything," Mielgo Bregazzi said. "The fish don't stand a chance."
The extent to which giant bluefin fleets flout regulations became evident during a visit to the Italian island of Lampedusa, south of Sicily. To give the tuna a reprieve during peak spawning season, EU and ICCAT rules prohibit spotter aircraft from flying in June. The regulation is often ignored.
I flew one June morning with Eduardo Domaniewicz, an Argentine-American pilot who has spotted for tuna for French and Italian purse seiners since 2003. Riding shotgun was Domaniewicz's spotter, Alfonso Consiglio. They were combing the waters between Lampedusa and Tunisia, and they were not alone: Three other spotter aircraft were prowling illegally, relaying tuna sightings to some of the 20 purse seiners in the water below. (After two hours, high winds and choppy seas, which make it difficult both to see and net the first, forced the planes to return to Lampedusa and Malta.
Domaniewicz was conflicted. He loved to fly and was well paid. He believed his June flights were legal, because Italy never agreed to the ban. But after three years of spotting for the bluefin fleet, he was fed up with the uncontrolled fishing. Just before I arrived on Lampedusa, he had watched two purse-seine fleets net 835,000 pounds (380,000 kilograms) of bluefin, sharing more than two million dollars.
"There is no way for the fish to escape—everything is high-tech," Domaniewicz said. Speaking of the French purse-seine fishermen he worked for in Libya, he said, "I am an environmentalist, and I couldn't stand the way they fished with no care for the quotas. I saw these people taking everything. They catch whatever they want. They just see money on the sea. They don't think what will be there in ten years."
Alfonso Consiglio, whose family owns a fleet of purse seiners, also is torn. "The price is cheap because more and more tuna are being caught," he said. "My only weapon is to catch more fish. It's a vicious circle. If I catch my quota of a thousand tuna, I can't live because the price is very cheap. I want to respect the quota, but I can't because I need to live. If boats of all countries respect the rules, tuna will not be fished. If only few countries respect the rules, and others don't respect the rules, the fisherman who respects rules is finished."
How can this endless cycle of overfishing be stopped? How can the world's fleets be prevented from committing ecological and economic suicide by depleting the oceans of bluefish tuna, shark, cod, haddock, sea bass, hake, red snapper, orange roughy, grouper, grenadier, sturgeon, plaice, rockfish, skate, and other species?
Experts agree that, first, the world's oceans must be managed as ecosystems, not simply as larders from which the fishing industry can extract protein at will. Second, the management councils that oversee fisheries, such as ICCAT, long dominated by commercial fishing interests, must share power with scientists and conservationists.
Further, governments must cut back the world's four million fishing vessels—nearly double what is needed to fish the ocean sustainably—and slash the estimated 25 billion dollars in government subsidies bestowed annually on the fishing industry.
In addition, fisheries agencies will have to set tough quotas and enforce them. For giant bluefin in the Mediterranean, that may mean shutting down the fishery during the spawning season and substantially increasing the minimum catch weight. ICCAT recently failed to decrease quotas significantly or close the fishery at peaks spawn, although it did to increase the minimum catch weight in most areas to 66 pounds (30 kilograms) and ban spotter aircraft. But without inspection and enforcement, the commission's new rules will, like the old ones, mean little.
Another crucial step, both in the Mediterranean and around the world, would be the creation of large marine protected areas. Also important are campaigns by such groups as the Marine Stewardship Council, which is working with consumers as well as retail giants to promote trade in sustainably caught fish.
The news from the fisheries front is not unremittingly grim. Indeed, where sound fisheries management exists, fish populations—and the fishing industry—are healthy. A prime example is Alaska, where stocks of Pacific salmon and pollock are bountiful. Iceland's cod fishery is thriving, because it, too, follows a cardinal conservation rule: Limit the number of boats that can pursue fish.
But all agree that the fundamental reform that must precede all others is not a change in regulations but a change in people's minds. The world must begin viewing the creatures that inhabit the sea much as it looks at wildlife on land. Only when fish are seen as wild things deserving of protection, only when the Mediterranean bluefin is thought to be as magnificent as the Alaska grizzly or the African leopard, will depletion of the world's oceans come to an end.


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Sunday, February 17, 2013
Amanuensis Monday - Philippe Cayenbergh's Land Patent
Our surname Cayemberg has gone through multiple changes over the years, Cayenbergh, being one, but not the oldest.
"Homestead Certificate No 137
Application 275
The United States of America, To all to whom these presents shall com, Greeting:
Whereas, there has been deposited in the General Land Office of the United States, a certificate of the Register of the Land Office at Menasha, Wisconsin, whereby it appears that pursuant to the Act of Congress approved 20th May, 1862, 'To secure Homesteads to actual Settlers on the public domain,' and the acts supplemental thereto, the claim of Philippe Cayenbergh has been established and duly consummated in conformity to law for the North West quarter of the North West quarter of Section three in Township twenty five, of Range twenty four in the District of Lands subject to sale at Menasha, Wisconsin, containing forty acres and eighty six hundredths of an acre, according to the Official Plat of the Survey of the said Land returned to the General Land Office by the Surveyor General.
Now know ye, That there is therefore granted by the United States unto the said Philippe Cayenbergh the tract of Land above described: To Have and to Hold the said tract of Land, with the appurtenances thereof, unto the said Philippe Cayenbergh and to his heirs and assigns forever.
In testimony whereof, I, Ulysses S. Grant, President of the United States of America, have caused these latters to be made Patent, and the Seal of the General Land Office to the hereunto affixed.
Given under my hand, at the City of Washington, the first day of April, in the year of our Lord one thousand eight hundred and seventy one, and of the independence of the United States the ninety fifth
By the President: U.S. Grant
By J. Parrish, Sec'y
J.(W). Wanger, Recorder of the General Land Office"
The J.W. Wanger was taken from a transcription of another Land Patent on WorldCat. I still see J. N. not J.W. but it could be. (Thanks, Sean Kelley for the help!)
Posted by Cherie Cayemberg at 7:00 PM 1 comments Links to this post
Labels: Cayemberg, Cayenbergh, Kewaunee, Land Patent, Menasha, Wisconsin
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Somethings Wild
Season 22 Episode 29 | 52m 27s
Uncover an animal attraction to this collection of critters and creatures, including a Colima pottery dog from around 200 BC to 200 AD, a bat-decorated Qing period jade basin, and an Edgar Brandt "La Tentation" snake lamp. Which is valued at $75,000?
Aired: 11/19/18
Expires: 08/22/22Video has closed captioning.
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Funding for ANTIQUES ROADSHOW is provided by Liberty Mutual Insurance, Ancestry, and Consumer Cellular. Additional funding is provided by public television viewers.


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What Is an Abdominal Aortic Aneurysm?
An abdominal aortic aneurysm, also called AAA or triple A, is a bulging, weakened area in the wall of the aorta (the largest artery in the body) resulting in an abnormal widening or ballooning greater than 50 percent of the normal diameter (width).
The aorta extends upward from the top of the left ventricle of the heart in the chest area (ascending thoracic aorta), then curves like a candy cane (aortic arch) downward through the chest area (descending thoracic aorta) into the abdomen (abdominal aorta). The aorta delivers oxygenated blood pumped from the heart to the rest of the body.
The most common location of arterial aneurysm formation is the abdominal aorta, specifically, the segment of the abdominal aorta below the kidneys. An abdominal aneurysm located below the kidneys is called an infrarenal aneurysm. An aneurysm can be characterized by its location, shape and cause.
The shape of an aneurysm is described as being fusiform or saccular which helps to identify a true aneurysm. The more common fusiform shaped aneurysm bulges or balloons out on all sides of the aorta. A saccular shaped aneurysm bulges or balloons out only on one side.
A pseudoaneurysm, or false aneurysm, is not an enlargement of any of the layers of the blood vessel wall. A false aneurysm may be the result of a prior surgery or trauma. Sometimes, a tear can occur on the inside layer of the vessel resulting in blood filling in between the layers of the blood vessel wall creating a dissection.
The aorta is under constant pressure as blood is ejected from the heart. With each heart beat, the walls of the aorta distend (expand) and then recoil (spring back), exerting continual pressure or stress on the already weakened aneurysm wall. Therefore, there is a potential for rupture (bursting) or dissection (separation of the layers of the aortic wall) of the aorta, which may cause life-threatening hemorrhage (uncontrolled bleeding) and, potentially, death. The larger the aneurysm becomes, the greater the risk of rupture.
Because an aneurysm may continue to increase in size, along with progressive weakening of the artery wall, surgical intervention may be needed. Preventing rupture of an aneurysm is one of the goals of therapy.
What Causes an Abdominal Aortic Aneurysm to Form?
An abdominal aortic aneurysm may be caused by multiple factors that result in the breaking down of the well-organized structural components (proteins) of the aortic wall that provide support and stabilize the wall. The exact cause is not fully known.
Atherosclerosis (a build-up of plaque, which is a deposit of fatty substances, cholesterol, cellular waste products, calcium and fibrin in the inner lining of an artery) is thought to play an important role in aneurysmal disease, including the risk factors associated with atherosclerosis, such as:
- Age (greater than 60)
- Male (occurrence in males is four to five times greater than that of females)
- Family history (first degree relatives such as father or brother)
- Genetic factors
- Hyperlipidemia (elevated fats in the blood)
- Hypertension (high blood pressure)
- Smoking
- Diabetes
Other Diseases That May Cause an Abdominal Aneurysm
- Genetic disorders of connective tissue (abnormalities that can affect tissues such as bones, cartilage, heart, and blood vessels), such as Marfan syndrome, Ehlers-Danlos syndrome, and polycystic kidney disease
- Congenital (present at birth) syndromes, such as bicuspid aortic valve or coarctation of the aorta
- Giant cell arteritis - a disease that causes inflammation of the temporal arteries and other arteries in the head and neck, causing the arteries to narrow, reducing blood flow in the affected areas; may cause persistent headaches and vision loss
- Trauma
- Infectious aortitis (infections of the aorta) due to infections such as syphilis, salmonella, or staphylococcus. These infectious conditions are rare.
What Are the Symptoms of Abdominal Aortic Aneurysms?
Abdominal aortic aneurysms may be asymptomatic (without symptoms) or symptomatic (with symptoms).
About three of every four abdominal aortic aneurysms are asymptomatic. An aneurysm may also be discovered by x-ray, computed tomography scan (CT scan), or magnetic resonance imaging (MRI) that is being done for other conditions. Since abdominal aneurysm may be present without symptoms, it is referred to as the "silent killer" because it may rupture before being diagnosed.
Pain is the most common symptom of an abdominal aortic aneurysm. The pain associated with an abdominal aortic aneurysm may be located in the abdomen, chest, lower back, or groin area. The pain may be severe or dull. The occurrence of pain is often associated with the imminent (about to happen) rupture of the aneurysm.
Acute, sudden onset of severe pain in the back and/or abdomen may represent rupture and is a life threatening medical emergency. Abdominal aortic aneurysms may also cause a pulsing sensation, similar to a heartbeat, in the abdomen. The symptoms of an abdominal aortic aneurysm may resemble other medical conditions or problems. Always consult your physician for more information.
How Are Aneurysms Diagnosed?
In addition to a complete medical history and physical examination, diagnostic procedures for an aneurysm may include any, or a combination, of the following:
Computed tomography scan (CT or CAT scan). A diagnostic imaging procedure that uses a combination of x-rays and computer technology to produce cross-sectional images (often called slices), both horizontally and vertically, of the body. A CT scan shows detailed images of any part of the body, including the bones, muscles, fat, and organs. CT scans are more detailed than general x-rays.
Magnetic resonance imaging (MRI). A diagnostic procedure that uses a combination of large magnets, radiofrequencies, and a computer to produce detailed images of organs and structures within the body.
Ultrasound. Uses high-frequency sound waves and a computer to create images of blood vessels, tissues, and organs. Ultrasounds are used to view internal organs as they function, and to assess blood flow through various vessels.
Arteriogram (angiogram). An x-ray image of the blood vessels used to evaluate various conditions, such as aneurysm, stenosis (narrowing of the blood vessel), or blockages. A dye (contrast) will be injected through a thin flexible tube placed in an artery. This dye makes the blood vessels visible on x-ray.
What Are the Treatments for Abdominal Aortic Aneurysms?
Aortic aneurysm treatment will be determined by your physician based on:
- Your age, overall health, and medical history
- Extent of the disease
- Your signs and symptoms
- Your tolerance of specific medications, procedures, or therapies
- Expectations for the course of the disease
- Your opinion or preference
Specific treatment may include:
Routine ultrasound procedures to monitor the size and rate of growth of the aneurysm.
Controlling or modifying risk factors. Steps such as quitting smoking, controlling blood sugar if diabetic, losing weight if overweight or obese, and controlling dietary fat intake may help to control the progression of the aneurysm.
Medication to control factors such as hyperlipidemia (elevated levels of fats in the blood) and/or high blood pressure.
Surgery which can be achieved by either open aortic aneurysm repair or endovascular aortic aneurysm repair. If the aneurysm is causing symptoms or is large, surgery may be recommended by your doctor.
Open abdominal aortic aneurysm repair. A large incision is made in the abdomen to directly visualize the abdominal aorta and repair the aneurysm. A cylinder-like tube called a graft may be used to repair the aneurysm. Grafts are made of various materials such as Dacron (textile polyester synthetic graft) or polytetrafluoroethylene (PTFE, non-textile synthetic graft). This graft is sewn to the aorta, connecting one end of the aorta at the site of the aneurysm to the other end. The open repair is considered the surgical standard for an abdominal aortic aneurysm repair.
Endovascular aortic aneurysm repair (EVAR). EVAR is a procedure that requires only small incisions in the groin along with the use of x-ray guidance and specially-designed instruments to repair the aneurysm. With the use of special endovascular instruments and x-ray images for guidance, a stent-graft is inserted via the femoral artery and advanced up into the aorta to the site of the aneurysm. A stent-graft is a long cylinder-like tube made of thin metal mesh framework (stent), while the graft is made of various materials such as Dacron or polytetrafluoroethylene (PTFE). The graft material may cover the stent. The stent helps to hold the graft open and in place.
Watchful waiting. A small aneurysm or one that does not cause symptoms may not require surgical treatment until it reaches a certain size or is rapidly increasing in size over a short period of time. Your doctor may recommend "watchful waiting." This may include an ultrasound, duplex scan, or CT scan every six months to closely monitor the aneurysm, and blood pressure medication may be used to control high blood pressure.


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Okay, I have to fill this one request made by Teton even if she didn't submit a request form. I always know when she wants me to draw something I don't have because she uploads videos from Youtube from other artists to let me know to do my own. So today, I will be teaching her, as well as other artists, "how to draw Batman and Robin", step by step. Batman and Robin are two of the more popular hero figures created by DC Comics. In all reality, I would like to draw more characters from DC Comics because as of right now I don't really have that many. For the ones I do have, I think that for the most part they are among the well-recognized heroes and villains, and part of pop culture. I had a hard time establishing what type of pose I wanted them to be in, and what hero gear I wanted them to wear. In the end I decided that Batman and Robin should look as original as possible because they are two characters that set the trend for comic book heroes. Also, Batman and Robin are also two of the first and maybe only characters that a series was made from that stared real life characters. Anyways, I will show you "how to draw Batman and Robin" using an easy tutorial. I did however labeled this lesson intermediate because it has some difficult parts to draw. Peace out people, and have an awesome time!
DragoArt members upload artwork and drawing tutorials! They are also allowed to leave comments on tutorials, profiles, etc. Many more features, as well; it's way better than just being a boring guest! Register Now!


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#IBMtechU IBM Storage University in Washington DC - Day 3 XIV Sessions
Visits (18370)
Continuing coverage of my week in Washington DC for the annual [2010 System Storage Technical University], I attended several XIV sessions throughout the week. There were many XIV sessions. I could not attend all of them. Jack Arnold, one of my colleagues at the IBM Tucson Executive Briefing Center, often presents XIV to clients and Business Partners. He covered all the basics of XIV architecture, configuration, and features like snapshots and migration. Carlos Lizarralde presented "Solving VMware Challenges with XIV". Ola Mayer presented "XIV Active Data Migration and Disaster Recovery".
Here is my quick recap of two in particular that I attended:
Several members of the XIV team thanked me for my April 5th post [Double Drive Failure Debunked: XIV Two Years Later]. Since April 5th, IBM has sold more XIV units this quarter than any prior quarters. I am glad to have helped!
technorati tags: IBM, Technical University, XIV, HP, EMC, CLARiiON, VMAX, TCO, CRAC, JBOD, SAP, Oracle, ASM, Microsoft Exchange, ESRP


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A nursery glider provides great comfort and style in any room and is essential for new mothers! The Balloon Rally Ticking Stripe Cottage Glider is a contemporary delight with a smooth tone-on-tone ticking stripe in Putty which is a beautiful, versatile neutral. Glider also features a removable seat cushion.
The unique parallel rocking motion is similar to a porch glider and the no-sag, nine-gauge sinuous springs are closely spaced for superior comfort. Precision balanced linkage offers unrestricted rocking without the use of springs. Includes an attached 51 ball bearing swivel action. The steel tubular ring base allows for greater stability in all positions.
Would you like us to help you find a similar item? Talk with our Design Consultants toll-free at1-800-927-5164.
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The Tilted Kilt is bringing growth and uniqueness to restaurant franchising.
What features an average of 35 50" flat screen televisions, women serving beer in minimal Celtic garb and thrives on being a little skewed?
The Tilted Kilt, of course.
And, the chain has been labeled one of the fastest growing in the nation.
That could be because President Ron Lynch is no stranger to the restaurant franchising business. Being an area developer and franchisee for the last 22 years, he was vital in the creation of Schlotzky's Deli, opening 106 delis until he was bought out in 2000, with the exception of four locations he still owns. But, it was time for a change, Lynch says.
In October of 2005, he started the Tilted Kilt franchise after buying the concept from Mark DiMartino, Shannon Reilly and John Reynaud.
"It was very different," Lynch says. "Even in the name 'Tilted,' it's a little tilted."
At the time, the Tilted Kilt had just one location within the Rio Casino Hotel in Las Vegas. Once Lynch got his hands on the company, it would never be the same, moving the headquarters from Las Vegas to Tempe, where he lives.
Lynch's goal was to bring something different to the casual dining community.
"People have been chasing each other and copying each other for a while in the casual dining segment," Lynch says. "Therefore, we had a lot of fallout.
"People would choose between certain restaurants in the casual dining segment because of the side of the street they were on. They didn't want to turn around and go to the other side because the menus were so similar."
Lynch admits Tilted Kilt does have similar menu items, but they are striving to be different.
"If somebody says to me, 'Why don't you do this because everyone else is doing it?', that usually probably doesn't work for me," Lynch says. "I just say, 'Well, maybe we don't want to do it because everyone else is doing it.'"
Lynch adds that what sets them apart from their competitors is their atmosphere that customers want to be in.
"People want more than just hot food and good service," Lynch says. "They like the atmosphere. They like the whole package."
He says this is why the eateries focus on being sports bars. They try to ensure that at any seat in the house, customers can see three or four televisions at a time to keep up on all the games they might be interested in.
The television count isn't the only thing attracting customers either. Tilted Kilt waitresses have brought in many male customers over the years.
Dressed in kilts and coordinating push-up bras, Lynch says the franchise doesn't shy away from the fact that they use sex appeal. He believes customers expect to see a stripper pole when the walk in the doors of the pub. He insists, though, that is not what his franchise is about.
"We take the tradition from the old world pub," Lynch says.
Traditional public houses began when families would open up their home to travelers. Fathers would cook and tend the bar while mothers and daughters would wait tables.
While they draw a lot of their inspiration from this old world public house style, they "give it a contemporary twist," Lynch says, which is putting the company in high demand. Lynch says in the next 12 months, there will probably be 100 pubs open — and not just in the U.S.
Canada has one Tilted Kilt location open with three more under construction.
"We are truly becoming more than just a U.S. company," Lynch says. Now in 22 states and four more by the end of the year, he hopes to have 300 pubs open within five years.
Lynch credits his company's success with its uniqueness, saying that they revel in it.
With a slogan that reads, "A cold beer never looked so good," it's hard to deny that they are pushing the limits.


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Hauan S., Mukherjee T., Pfeiffer A.J.,
Carnegie Mellon University, US
Keywords: microscale electrophoresis, synthesis, topology
Micro-scale electrophoretic separation systems provide a highly effective, versatile and inexpensive method for separating a wide variety of chemical components. Particularly useful applications include separation of biological molecules, chemical sensing, and mobile drub delivery systems. Micro-scale electrophoretic separation systems are anintegral part of lab-on-chip technology. From a design point of view, it is desired to bridge the gap between current analytical models and practical chip design [4,6]. A flexible simulation engine based entirely of closed-form algebraic models was implemented to capture the effects of channel topology on separation efficiency. By combining dispersion models for turns [3,5,2] and skewed band in straight channel sections between complimentary turns [1], the performance of arbitrary serpentine channel topologies may be predicted 2-3 orders of magnitude faster than rigorous solution of the underlying partial differential equations while retaining accurate results. The simulation engine enables the rapid investigation of various input conditions, channel geometries and flow regimes and serves as the basis for a generalized optimization framework. A key aspect of microscale electrophoresis is the trade-off between the resolution of analyte bands and the chip-area occupied by the separation subsystem. At constant temperature the unknown buffer and surface properties, the species mobilities are given and analyte resolution becomes inversely proportional to the dispersion squared. Based on detector accuracy and voltage source available, on may -a priori -calculate the required total length of the separation system. While minimum dispersion is achieved by a single straight channel, the most compact designs arise from serpentine and spiral topologies. Further, in straight sections immediately following a turn exhibit, the per-length dispersion [1] is increased due to geometrically skewed analyte bands. This paper aims to answer the following question: When can -and should -designs with increased dispersion, but less area, be preferred to those with minimum dispersion but a larger areas? The approach is schematically illustrated in Figure 1 where separation of the same two analytes are being perfomed in three simple channel systems (1a) consisting of a single straight channel (A) as well as two topologically different 5-section serpentines. The channels have the same (constant) width and voltage source as well as identical buffer properties. All turn lengths shown have been fixed at twice their minimum value [4] and the serpentine channels differ only by the length of the straight section in between the two complementary turns. As shown in subfigures (b) and (c) the amount of dispersion generated as well as the area occupied varies significantly between the different topologies. Figure (d) depicts the design trade-off for this elementary system in a plot of relative dispersion versus relative area. The straight channel (A) is reduced to a single point located at coordinates (1,1) while design (B) is generally smaller but gets increasingly worse with respect to dispersion as the total separation length decreases. While design (C) is close to (A) in dispersion (Fig. 1 (b)), the area penalty is significant for all but very short separation systems. We will extend the above analysis both to multi-turn serpentine channels and spiral topologies in order to determine the most promising trade-offs between chip area and excess analyte resolution for a range of relevant flow regimes. Unlike the schematic cases shown, the distribution of channel lengths between all individual sections will be optimized independently to ensure that we compare the best possible designs for each proposed topology. The results will be summarized graphically.
Journal: TechConnect Briefs
Volume: 1, Technical Proceedings of the 2003 Nanotechnology Conference and Trade Show, Volume 1
Published: February 23, 2003
Pages: 250 - 253
Industry sectors: Medical & Biotech | Sensors, MEMS, Electronics
Topics: Micro & Bio Fluidics, Lab-on-Chip


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Media Services
The Media Center is located in The Learning Center on the first floor of Building 5, Room 5115.
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Requests for films, materials, equipment, or production room reservations must be submitted in writing on the appropriate media request forms. Media requests can be made via ITS Request Form or by emailing Kamala Bucceri.
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Body-Solid 2.5 Lb. Weight Stack Adapter Plate
For use on any machine weight stack. Allows you to increase resistance in 2.5 lb. increments. Features thick, protective virgin rubber molded over a solid steel core for a lifetime of trouble-free use. Will not slip, slide or fall off. Will not damage weight stack or machine.
Measures 4" wide, 5" deep, 1.5" tall
Order your Body-Solid 2.5 Lb. Weight Stack Adapter Plate from FitnessFactoryOutlet.com today!
|Product Weight:
|3lb / 1.36kg


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Home > Product Categories > Batteries and Power > AC & DC Power > AC Power Cables & Extension Cords > AC-12-3-12
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Kill A Watt P4400 Kilowatt-hour Monitor with LCD Display
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The Quality That Professional's Demand!
Known in the theatrical and film industry as a "stinger", this heavy duty extension cord is built by hand and features a heavy duty all weather male to female Leviton 5269C and 5266C nylon 15 amp, 60hz, 2 pole, 3 wire grounded professional AC plugs wired to all-weather neoprene rubber 12/3 AC power cable. Designed for rugged field and studio use in the harshest environments.
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Devil May Cry 5 EU Steam CD Key
The Devil you know returns in this brand new entry in the over-the-top action series available on the PC. Prepare to get downright demonic with this signature blend of high-octane stylized action and otherworldly & original characters the series is known for. Director Hideaki Itsuno and the core team have returned to create the most insane, technically advanced and utterly unmissable action experience of this generation!
The threat of demonic power has returned to menace the world once again in Devil May Cry 5. The invasion begins when the seeds of a "demon tree" take root in Red Grave City. As this hellish incursion starts to take over the city, a young demon hunter Nero, arrives with his partner Nico in their "Devil May Cry" motorhome. Finding himself without the use of his right arm, Nero enlists Nico, a self-professed weapons artist, to design a variety of unique mechanical Devil Breaker arms to give him extra powers to take on evil demons such as the blood sucking flying Empusa and giant colossus enemy Goliath.
- High octane stylized action – Featuring three playable characters each with a radically different stylish combat play style as they take on the city overrun with demons
- Groundbreaking graphics – Developed with Capcom's in-house proprietary RE engine, the series continues to achieve new heights in fidelity with graphics that utilize photorealistic character designs and stunning lighting and environmental effects.
- Take down the demonic invasion – Battle against epic bosses in adrenaline fueled fights across the over-run Red Grave City all to the beat of a truly killer soundtrack.
- Demon hunter – Nero, one of the series main protagonists and a young demon hunter who has the blood of Sparda, heads to Red Grave City to face the hellish onslaught of demons, with weapons craftswoman and new partner-in-crime, Nico. Nero is also joined by stylish, legendary demon hunter, Dante and the mysterious new character, V.
- OS: WINDOWS® 7 (64-BIT Required)
- Processor: Intel® Core™ i7-4770 3.4GHz or better
- Memory: 8 GB RAM
- Graphics: NVIDIA® GeForce® GTX760 or better
- DirectX: Version 11
- Storage: 35 GB available space
- Additional Notes: *Xinput support Controllers recommended *Internet connection required for game activation.
1. 游览: http://store.steampowered.com/ 下载STEAM平台
2. 按 "安装Steam" (右上方)
- 运行Steam及登录您的Steam帐号
- 按游戏目录
- 选择在Steam上激活产品...
- 跟从荧幕指示完成激活
If you have any problems regarding activation, please contact us:


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Anthurium Plant Care
Common Name: Flamingo Flower, Lady Jane, Cotton Candy
Scientific Name: Anthurium Species
Lighting: Moderate to Bright
Watering: Low to Moderate
There are many popular Anthurium plants that make great additions to your houseplant collection. The Anthurium is characterized by its shiny dark foliage with its heart shaped flowers available in reds, whites and pink variations. Most species will bloom year round adding extra beauty to your home. If the plant stops blooming for a long period of time, place it in a cool spot for about 5 weeks or try feeding it a blooming plant food.
The Anthurium prefers bright light, so try to place the plant between 5 and 8 feet from a window. This houseplant requires low to medium amounts of water. Let the soil dry out inbetween wataerings, but most importantly, the Anthurium requires proper drainage. Be sure your pot has drainage holes. You can also help the plant by putting 1 to 2 inches of pebble stone in the bottom of the pot. The Anthurium requires a slightly higher level of humidity so misting weekly will help the plant look and feel a lot better.
One common problem with Anthurium plants is that they usually come with gnats. By keeping the plants soil clean from dead foliage and not allowing water to sit in the drain tray. You may also try spraying with a soapy water mixure.
This houseplant is one of many poisonous houseplants. Please keep away from pets and children.
Overall, the Anthurium is a very simple houseplant to care for. It does not require a lot of care, yet adds a beautiful touch to your home.
Labels: Flowering Houseplants, poisonous houseplants


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Pitbull Dog Pendant with Mini Cut Out Heart Detail on Chain Necklace in Gold or Silver Color
As our guest/customer, your satisfaction and value for your money is our Number 1 priority. We strive to make sure that you have the best experience possible.
Therefore, If you are not happy with your Dogsl1fe purchase for any particular reason, we guarantee that we will do all we can to change this!
We will accept a return of the unused product that's in the original packaging within 30 days. Please email us at firstname.lastname@example.com and enter "Return Request" in the subject line with the below information. We will contact you within 3-5 business days of receipt.
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All orders are processed within 2-3 business days. Orders are not shipped or delivered on weekends or holidays.
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Advanced Manipulation with Darrt Planner
In order for robots to work well in human environments they must be able to plan for and execute many different types of manipulation.
During her internship last spring at Willow Garage, Jenny Barry from MIT implemented an algorithm for planning with multiple types of manipulation on the PR2. This algorithm takes as input a starting configuration of the robot and objects, and outputs a sequence of robot trajectories corresponding to different types of manipulation. For example, the planner could return a plan that first moves the arm to pick up an object, then moves the base over to another table, and then moves the arm again to place the object on the table.
By planning for multiple primitives at once we are able to ensure that our initial actions do not preclude later actions. For example, we can guarantee that the grasp used in a pick does not collide with the environment during the place. We also can plan for types of manipulation during which the object is not rigidly attached to the robot, such as pushing, sliding or throwing. Currently, Jenny has implemented Pick, Place, and Push on the PR2.
For more information visit here for more info on the darrt planner and J. Barry, K. Hsiao, L. Kaelbling, T. Lozano-Perez. Manipulation with Multiple Action Types. ISER 2012


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LibraryThing ReviewComentário do usuário - bokai - LibraryThing
The thesis of this little book came close to "No shit, Sherlock" territory for me. We perform our roles in life to convince the people around us that we are who we say we are. What makes the book ... Ler resenha completa
LibraryThing ReviewComentário do usuário - jorgearanda - LibraryThing
A generally engaging and broad exploration of the ways in which we attempt to define the situations we live in by how we present ourselves and by how we treat others' presentations of themselves to us. Ler resenha completa
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action activity American ance appearance back region backstage become behavior called cerned character claims client colleague collusion communication conceal convey course crofters cues definition discredit disruptions doctor dramatic dramaturgical dramaturgical perspectives embarrassing employed example expect expressive fact feel formance fostered front region function give given go-between guests illustration important impression impression management individual interaction involves Jay Haley Kenneth Burke kind kitchen maintain means ment middle-class milieu therapy moral observe occur one's participants particular patients Perhaps play position present projected reality refer relaxation role routine secrets servants Shetland Isle Similarly Simone de Beauvoir situation social distance social establishments society Sociology someone sometimes specialist staff stage standards status suggested superordinate sustain tact talk teammates tell tend things tion University of Chicago unpublished vidual


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Quote:If Seisan is an original Shaolin form, then the number thirteen would be Buddhist symbolism. Buddhism has lots of numbers of things. 13 could be the eight-fold path and the five precepts. I don't know if there's anything that is 13 by itself.
Artifacts from the Ryukyu Kingdom missing since WWII.
Visit www.ShisaLion.Org
to view pictures
Stun Guns
Self Defense Products-stun guns, pepper spray, tasers
and more
Complete surveillance systems for covert operations
or secure installation security
Asylum Images
Book presents photo tour of the Trans-Allegany Lunatic Asylum. A must if you're going to take a ghost tour!


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Free Literature
Chip and Parts Conveyors
Eriez conveyors provide a virtually maintenance-free to move and elevate ferrous materials such as chips, turnings, small parts and stampings. Except for an externally mounted drive motor, the unit is self-contained, and the conveyor mechanism is completely enclosed. There are no moving external parts to jam, break or endanger personnel.
Eriez permanent-magnet conveyors use a continuous series of ceramic magnets to pick up and glide material along the stainless-steel slider plate. Material then is discharged over the head end.
Eriez: 814/835-6000; www.eriez.com
See also: Eriez Manufacturing Co.
Related Enterprise Zones: Automation


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For the last couple of days I have been very busy but not too away from my desktop. Though I did not get time to publish anything. Here\'s one of my other favourite distributions. Its known as elpicx. This distribution is oriented towards LPI certification exams and contains some documents and links that are quite helpful.
Good thing is now it supports F9 with KDE.
I found that the documents in the distro are GPL and thus I dont think that there should be any issue in re-distributing the pdfs and the links, so here it is. If you find anything in these docs or links that I should not link or upload them, let me know. I wil remove them.
Here\'s some screenshots: