text:
Suffolk Windmills, written by Brian Flint, was originally published in 1970. Now republished in a new paperback edition and priced at £12.99
UK Map showing the location of all mills listed on this site, click here to view
FURTHER REVELATIONS by C.Lovell.
CALCIUM. (Creta preparata).
THIAMIN. (Vitamin B1).
NICOTINIC ACID OR NICOTINAMIDE. (Vitamin B2).
span style='mso-fareast-font-family:
"MS Mincho"'>YEAST FOODS
DIASTATIC ENZYMES (Amylases).
Most of the information in this paper has not been easy to obtain, and much of it is sensitive. In most cases the sources of information have been indicated by a code; refer to the last sheet for the bibliography and codes. All statements have been made in good faith, but it is possible that some of the reference books are now out of date, or that legislation has changed. There may be mistakes, but then the man who makes no mistakes does not usually make anything: he certainly does not make attempts to find out the truth! The author will be glad to receive notice of corrections or any additional information.
Anyone who has read "The Truth about Flour" must wonder why the Trading Standards Inspectorate permits mills to remove a percentage of the ground wheat and yet still call the resulting product "Wholemeal". The regulations quite clearly state that Wholemeal flour should be "the whole of the product". Due to this curious lapse in enforcement it is now necessary to invent another word to describe wholemeal that has not had anything removed! Herein the term "real wholemeal" will be used. It should particularly be noted that the "1OO%" in "1OO% wholemeal" is not part of the legal definition, and in the light of the knowledge that often a percentage is missing, the 1OO% is positively misleading. It is quite clearly stated in several books that wholemeal as supplied to bakers has had about 5% of the total flour removed!
WHY the Inspectorate does not enforce the law remains a mystery. Why the millers indulge in this practice is a different matter; personal research has shown that in the smaller mills it is the result of a combination of lack of interest, lack of knowledge, and lack of conscience.
In the very small simple mills, the flour goes straight from the millstones into bags, but in larger mills it becomes necessary to store the flour in bins or hoppers; this means that the flour must be moved, usually in an upward direction. The most usual method of moving flour is by suction.
Installation of a suction system is very desirable to the millowner, as apart from moving the flour, it also keeps the millstones cool and prevents a build up of flour due to condensation, and hence greatly increases the output of the millstones. Suction systems are usually installed by contractors, and part of the "package" is a rotary screen on the end of the suction pipe; this consists of a rotating "screen" of wire mesh of such a size that the smaller pieces of flour pass through, but larger impurities are sent elsewhere. It is very easy for spiders and other things to get into flour. One of the most prevalent nuisances is the Flour Moth, against which millers fight a never-ending battle, so it is a great comfort to the miller if he can install a screen to remove any such things from his flour. This would be a legitimate and sensible use of screening because it would remove nothing from the flour that was not there in the first place, but as we shall see, the amount screened out when screens are used far exceeds the odd moth and spider. Incidentally, a common method of dealing with flour moths is to have a machine that chops them into pieces too small to be seen!
Sreening has another advantage; if the millstones are not set close enough, or are not sharp enough, then flour that is not as fine as desired can be separated by a screen. Thus a finer flour can be made by removing the larger pieces of bran, but if part of the whole is removed how can the resultant still be wholemeal?
It must be appreciated that not all millers are enthusiasts, or even want to be millers; for example, a farmer might start by milling animal feed and then try making some flour, find that he can sell it, and then expand that side of his business. A farm worker might then be given the job of running the mill - an indoor job unappealing to him. He would not have any great interest in milling, and not have read any books, or pay any attention to the niceties, such as getting exactly the correct fineness of flour. He would probably do little more than push buttons on a control panel. All the machinery would most likely have been installed by contractors; the owner having given orders for this to be done, and left all the details to them. Almost certainly they would fit a screening machine as a matter of course, and might not even tell the owner about the possibility of removing or changing the size of the screen, and consequently something between 2% and 5% would be screened out. The screenings would be the larger particles of bran: they might be re-ground, or, more likely, packaged and sold as bran.
All the above refers to the smaller mills. It is not easy to gain access to the very large mills, and their very size makes it impossible to understand exactly what is happening unless one is fully acquainted with the process and able to go where one wishes and stay there for a considerable time, but all large mills employ the gradual reduction process and are set up to produce white flour. The grain passes through rollers which tear it apart; it is then sieved and the larger particles are passed through rollers again, and then sieved again, and so on numerous times. This is a very simplified explanation but it will suffice here.
The germ and the bran are two items that are separated, and for many years they were sold as animal feed, but more recently they have been sold to health shops at a far greater price than they fetched as animal feed. When wheat is put through a modern gradual reduction mill a 1O0lb of wheat grain will produce about 70lb of flour, about 5lb of wheatgerm, and 15 to 2Olb of bran inextricably mixed with flour. The rest is lost in dust and evaporation.
If one of these large mills wishes to sell wholemeal flour without installing separate plant or a subsidiary mill, then the only way they can make it is to take the white flour before it is bleached, and then add back the wheatgerm and the bran in the same proportions as they were originally! One might call this "reconstituted wholemeal", and there would seem to be no reason why it should not be as good as real wholemeal. However, as the germ can be sold at a high price and amounts to only about 2%, and a blind eye is turned to a missing percentage..............................?
Furthermore, caramel is one of the few additives that can be legally added to wholemeal flour. Now the main purpose of adding caramel is to make the flour browner in colour, but the wheatgerm and bran makes the flour that colour anyhow, so unless something is missing there would seem no purpose in adding caramel - it is not a very desirable additive anyhow (see later). If millers can be persuaded to talk they can reveal instances where the re-constitution has been only partial and there have been complaints when it has been discovered........of course it has always happened at some mill other than their own. Heat is generated when flour is ground, and some of the moisture in the grain is lost in evaporation. It follows therefore that 100lb of wheat will not produce EXACTLY 1OOlb of flour, but this slight loss is quite a different matter to that caused by deliberate screening or only partial reconstitution.
The term used by millers for turning grain into flour or meal is "reduction".There are three basic methods of reduction:
There is nothing intrinsically "better" about flour produced by one method than another, but remember that the rollers are part of the gradual reduction process which has just been considered, and their wholemeal is therefore reconstituted.
One sometimes reads about roller mills producing excessive heat in the flour and that this is somehow detrimental to it. Perhaps this was true in the very early days of roller milling, but it is unlikely to be true now because the whole purpose of the gradual reduction process is to be gradual. However, sometimes there are mistakes and the rollers are set too close together or the grain is fed in too fast. The starch quality is then destroyed. If a loaf is made with such a flour and is turned out of a tin it will be found to have almost razor-sharp corners.
There is one curious theory which states that flour ground on a stonemill which is enclosed in wood is "better" than flour which has touched metal and been electrically earthed.
Brown flour legally has to have at least O.6% crude fibre in it, and this is contained in the bran, but legally no wheatgerm has to be present. Here again we come up against what might be called "real brown" and "brown". As we have seen, if brown flour is made by the gradual reduction process the wheatgerm will not be present because it has been taken out and there is no legal obligation to return it; therefore most "brown" flour has caramel added to it to colour it. However, if the flour is produced in a small mill that does not use the gradual reduction process, it would be wholemeal with some of the bran removed but still with most of the germ still in it - "real" brown flour.
White flour is bleached white (see later), but in some shops it is possible to purchase unbleached white flour, and the packet will then be marked "unbleached". Herein, whenever white flour is mentioned it must be understood that the reference is to bleached flour.
White flour, whether bleached or not, has much taken out of it. The following list shows percentage losses over wholemeal. Taken from Issue No 24. May 1971 of the American Journal of Clinical Nutrition (H. Schroeder).
Now that chemicals are being considered, and before any more mention is made of them, it is necessary to understand something about the Science of Chemistry. Do not worry. There are not going to be pages of chemical formulae!
Many people - probably MOST people, have no knowledge of chemistry, and their concept of it is limited to that gained by visiting the local chemist's shop and perhaps seeing a white-coated compounder in the distance. This mysterious person can sometimes be seen handling clearly labelled jars and bottles and mixing their contents together in minute amounts. Obviously everything is precise and correct, and accurate. However, the SCIENCE of chemistry is not like that at all!
Like other sciences, new discoveries and new knowledge is being gained almost daily; old ideas and concepts are superseded as more information is acquired. Because chemistry is a continually developing science, new discoveries are frequently made that render names obsolete. For example; Vitamin Bx is the obsolete name for para-amino benzoic acid.
These changes in nomenclature make it very difficult for the interested but chemically-ignorant layman to understand written information. Sometimes there are 3 or 4 different names used to describe the same thing, and of course, the older books use the older names. Unfortunately some of the newer books also persist in using the old names!
Further confusion is caused by the use of "blanket" names, for example; Nitrogen, which is, of course, a gas, but in nutrition all nitrogen-containing substances are loosely referred to as "nitrogen".(DNFT p154)
Also there are no International standards of analysis - or even National ones. For example, there are three methods of calculating the calorific content of food. (C.O.F. P177). There are further differences between methods used in the U.K. and the U.S.A.
Whereas the results obtained by the three methods of calculating the calorific content only differ from each other by a small amount, when it comes to measuring the FIBRE content of bran there is an enormous difference between the two methods currently used in analysis. In fact the analysts cannot even agree on the name of the product for which they are searching! By the most accurate method it is found that wholemeal flour has about 9.6 grams of DIETARY fibre per 1OO grams. By the "official" method as used by public analyst, and as defined in the Regulations, wholemeal has only 2.2 grams of CRUDE fibre per 1OO grams. The "official" method is much quicker, but underestimates most of the different components.
This confusing state is not helped when mistakes are made by those whom one would expect to know better. When a new factor was discovered that was claimed to be essential for chick growth, the claimant stated that as nine factors of the B vitamin were already known the new factors should be called vitamins B1O and B11. In fact the B vitamins had been numbered only up to B6; and B7, B8 and B9 had never existed! (DNFT p232)
It obviously follows from the above that the confusion becomes greater when one considers all these matters on an International basis. Although there are International agreements on nomenclature, these are not always followed. An example is Nicotinic Acid,- which is sometimes still called by its old name of Vitamin PP (pellagra-preventative); Nicotinic acid's amide, nicotinamide, has the same biological function, and both are known according to International agreement as Niacin. However in the U.S.A. the old designations Niacin and Niacinamide for Nicotinic acid and it's amide are still used. (DNFT P121).
There always seems to be someone to contradict someone else! A note at the commencement of that great work of reference, "The Composition of Foods" acknowledges this state of affairs by stating that advice and help were received from many sources - much of it contradictory.
After this explanation the reader must think Chemistry is all very confusing, but this is as nothing to the confusion we shall find further on! However, we shall try to make sense out of chaos, and this is a good place to learn about the system of E numbers which has been devised to make things simpler............and we know by now what that means!
Additives that have been agreed by the EEC as safe have been given E numbers, and these can then be used for labelling and other purposes instead of listing out the chemicals with their full names. The fact that some chemicals have E numbers does not mean that ONLY the additives which have been given a number may be used: there are many additives used - different ones by different countries - that do not have E numbers.
The list is constantly under review. Other additives have numbers, which are contained in square brackets; these are additives that the EEC are examining to see if they might qualify for an E number (sometimes the square brackets are omitted!); Caramel is one of these, yet it is commonly used in flour. Incidentally caramel is also one of those items deemed to upset hyperactive children, as is also E220 which is in common use.
Confused? Read on. There are some E numbers in use that have not been accepted by other countries.......including Britain. (EN p4)
The E system is a good and much needed idea, but has proved impractical in its application in its present form.
All food made after 1 Jan 1986 must bear the E number or the actual name of the additives. Words such as "permitted colouring" are illegal. However, the words "permitted flavouring" is still be allowed....... no one is likely to use the words "unpermitted flavouring"! There are no regulations agreed by the E.E.C. regarding the composition of flavours, although five are banned in the U.K. (EN)
There are certain compulsory additives that must be legally added to "enrich" flour in
Britain. The impression given is that this is some wonderful gesture by the Government to give us better flour.......... but more revelations now.
It was decided that Calcium ("Chalk") should be added to British wartime bread after an outbreak of rickets in Dublin in 194O. At that time it was thought that a drop in calcium intake caused by the rationing of normal calcium-rich foods such as milk and cheese would cause more children to develop rickets, and some adults to develop the bone disease, osteomalacia. Since then it has been found that vitamin D deficiency is more likely to be the major cause of these two diseases. Dr Widdowson, whose research played an influential role in the wartime enrichment policy, summed up the situation thus:- "When Calcium was added to flour originally, there were reasons for doing so, but these reasons have now gone". (TACC p34). Nevertheless it is still compulsory for Calcium to be added to all flour other than wholemeal. The amount that must be added is so great (see overleaf) that there is LESS Calcium in Wholemeal flour than in other flours. On the other hand, Calcium propionate, which is a commonly used (non-compulsory) additive, destroys the enzymes that enables the body to utilise the calcium in white bread. Back to square one!
Iron is added in the belief that the incidence of anaemia due to iron deficiency will be reduced. However, recent research has shown that not only is this useless as a means of reducing anaemia but it is potentially harmful (SWEB p4). Moreover bread enrichment with iron normally takes the form of metallic iron in powdered or reduced states. Neither form is well absorbed by humans; if the body could use inorganic iron, then drinking water containing iron rust from a rusty pipe should help build red blood cells in anaemic conditions, but we know that this is not so (SWEB p3). As a matter of interest, the amount of iron in a human body is less than that in a small nail.(TACC p3)
This is another synthetic vitamin, and these SYNTHETIC vitamins cannot be used by the body as natural vitamins are used. Synthetic vitamins are coal tar products, and some coal tar products are suspected of being cancer producing (SWEB P3). However, as so often, there is a contrary opinion that states, "there is no difference between the physiological affects of a synthetic and a naturally occurring vitamin, they are biologically and chemically identical". (MCC p428)
It must be obvious to the reader by now that logic has little bearing either to the matter under consideration or, regrettably, to anything that follows! However, so conditioned are we to logic that one assumes that if certain items are extracted from flour, and if it is considered necessary to put some of these back, then surely as much would be put back as was taken out. Oh no! The following table clearly shows that the quantity of each additive is only about half the quantity naturally found in wholemeal flour; except in the case of Calcium which, as we have just seen, has its own special illogicality! (COF p38)
So the "enrichment" (another word used is "fortification") of flour certainly does not anywhere near bring it up to the standard of wholemeal. Over twenty vitamin and mineral elements are greatly reduced when wheat is turned into white flour, only three or four are added back, and only in small amounts. Moreover what is added back is either synthetic or inorganic, and is considered by some to be positively harmful though.
If this is indeed the true situation then why must these additives be put into non-wholemeal flour? "The whole history of the 'enrichment' program shows abject subservience of government nutritionists to the pressure of big business".(SWEB P6). On 18th July 194O Mr (later Lord) Boothby stated that the Ministry of Food proposed to add synthetic vitamin B1 to bread. This was most curious: Governments had often legislated about bread, but never before with the ostensible object of enriching it. Mr Boothby went on to say "Many Hon. Members know that.....I was chairman of a company which manufactured these vitamins. I.....resigned my seat on the board immediately I was appointed Parliamentary Secretary".(ODB P17). However, he did not go on to say that he had renounced a directorship or disposed of his shares!
The scientists seem to form two camps, the "extract and then add" group, and the "keep the flour whole" side. In the E.E.C. only Denmark, apart from the U.K., makes enrichment with nutrients compulsory. In fact, most west European countries forbid the replacement of nutrients. (TACC p78).
There are many other additives that are not compulsory but that are optionally permitted; but before these are considered it is necessary to learn something about the baking industry.
Although, of course, some small and medium sized bakeries still exist, most of to-day's bread is produced in large bread factories. Few people have any idea of the process involved, so here we will take a look at the subject, and gain an insight into why the mass-produced bread is so tasteless.
For centuries bread has been made by fermentation, which has taken something between five and twenty-four hours. It is not generally known that during this time there also occurs a modification in the gluten structure of the dough which makes it capable of stretching. This is known as DOUGH DEVELOPMENT.
It is only in the last sixty years or so that the availability of fresh yeast has enabled the fermenting time to be greatly reduced. Since then, various attempts have been made to bring about the rapid DEVELOPMENT of the dough by mechanical means. For many years the large bakers' dream has been a machine which would spew forth a continuous stream of dough which would then be entirely automatically baked, sliced and wrapped. Such a machine did indeed become available - the Oakes Continuous Mixer. The dream was thus fulfilled, but in actual practice it has been found that in many cases it is more suitable to have a system that produces "batches" of dough in rapid succession than one continuous stream. The batch system enables the dough mix to be changed more easily than in a continuous system, and also enables the process to be stopped should any of the succeeding stages develop a mechanical fault. One can imagine the chaos if a continuous stream of dough is issuing whilst the rest of the production line is out of action! Moreover a batch system can be varied in size to suit smaller bakers and those who are not able to afford the enormous cost of a continuous system.
Research on mechanical dough development had taken place, rather spasmodically, over several decades, but no satisfactory commercial progress was made until the British Baking Industries Research Association at Chorley Wood really made a serious concerted attempt at solving the matter, and finally succeeded. It was at the London Bakery Exhibition of 1963 that the Chorley Wood Bread Process was accepted by the baking industry, and the large bread factories as we now know them came into being. By 1972 80% of British Bread was made by the Chorley Wood Bread Process. Known as CBP.
The CBP consists of very high speed mixing combined with meticulously accurate timing. The ingredients themselves must also be meticulously accurate in their chemical consistency and quantity. Some idea of the care needed can be gained from the fact that the timing of the mixing process must be accurate to within about two seconds. Other requirements are a specified level of an oxidising agent; a critical minimum level of a correctly constituted fat; and a partial vacuum in the mixer. The mixer is run for only about 3 minutes, and because the dough development cycle is so very short the rate of water absorption by the flour must be precise and vary as little as possible. The chemical composition of the flour in other respects must also be precisely correct, and this why "any old flour" plays havoc with C.B.P. systems.
The advantages of the C.B.P. are that the conventional mixing and bulk fermentation stage is replaced by a short period of intensive mixing. The mixing only lasts about 3 minutes as compared with the conventional 20 minutes. After mixing, the dough can be immediately divided instead of being left to stand and ferment, and a great amount of floor area is thereby saved. Another great advantage is that the dough can absorb more water, and water is cheaper than flour. The conventional system uses about 14 to 16 gallons of water to every 280lb of flour; the C.B.P. uses 17 to 18 gallons of water to the same amount of flour; so from 60% to 63% of the mix is water.(BMR p99). This is higher than the permitted limit in the U.S.A. or Australia. In Britain there is no legislation covering the water content of bread, so there is no need to reveal it to the customer. (EYB p126). The operators of the C.B.P. do not consider excessive water detrimental to the quality of the bread (well, they wouldn't would they?), but luckily for the customer the use of too much water causes stick-ups on the plant. (BMR p171).
A further advantage of the C.B.P. is that as there is no bulk fermentation less flour solids are lost in the form of gas and alcohol. (MCC p26).
Another advantage to the baker is that the C.B.P. enables the percentage of strong, and hence expensive, wheat to be reduced. This has become an important factor now that the E.E.C. agricultural policy has put severe economic pressure on British millers to use E.E.C. wheat. (BMR p99).
A great deal of research went into perfecting the C.B.P.; not only had the machines to be designed, but suitable oxidants and new yeasts had to be discovered because the C.B.P. imposes conditions upon yeast which are quite different to that obtaining in the normal 3-4 hour bulk fermentation process. (BMR p103)
From the above brief description one can appreciate that the new process meant that bakers had to become FAR more accurate in their measurements, and much more consistent with the chemical constitution of their ingredients. Also they had to have reliable automatic controls for the whole process, for with batches becoming ready at approximately 5 minute intervals (depending upon the size of the mixer installed) it is essential that all the subsequent stages be precisely timed. This is necessary not only for producing an acceptable loaf, but to keep all stages of what has now become a production line in step with one another.
The sequence of events in a full scale C.B.P. is:-Mix (2 - 3 mins).Divide the dough (and check weigh some pieces).Pass dough through a Conical Moulder. This gives individual dough pieces some semblance of crumb direction, and helps put them into a shape that can be easily handled by the final moulder. Put dough into first prover for 6 to 8 minutes - previously this used to take about 20 minutes. Pass dough through final moulder where the finished texture and cell formation of the loaf are created, and the dough is placed in tins. The Final proof takes between 45 and 59 minutes. Baking takes place in a continuous oven, the bread moving slowly through it for 26 to 40 minutes. Automatic de-panning then occurs. Cooling has to follow the baking, and this normally takes at least two hours and forty minutes. The final stage is slicing and wrapping.
The simple bakery has thus become an enormously costly production line - there are many other things to be synchronised that have not been mentioned above. Smaller bakers do not need to install the complete system, they can purchase the high-speed mixer in a range of sizes from one to mix only ten pounds of ingredients to the large machines which mix 660lbs in a few minutes. With the smaller mixers it is possible to use less sophisticated ancillary machinery; this enables smaller bakers to change from the traditional methods to the CBP, the high cost of the machinery being offset by the saving in time, space, and the increased amount of water that can be used. Bakeries that use the CBP are usually called "plant" bakeries.
About 70% of bread in Britain is made by the very large bakeries. The remaining 30% is produced by about 100 large-scale plant bakeries and some 6000 (non-plant) "master bakers" - this rather grandiose title merely means that they employ less than eight people! (TACC p54)
It is now possible to begin to appreciate why the white sliced, wrapped loaf has been described as "cotton wool" and "plastic" bread. It is established beyond doubt that the high rate and level of work input of the C.B.P. profoundly effects the wheat gluten network when compared with a dough mixed on a conventional machine. (BMR p69) It would not be inaccurate to state that the actual chemical composition is altered. Various chemicals are also added to a flour which has not only been bleached but has lost all its germ and most of its bran. Moreover, the bread has a higher water content and a lower protein content (due to the use of weaker wheat) than "old-fashioned" bread.
In spite of the enormous amount of research into bread and flour, there are some things that the chemists have been quite unable to solve. There are some flours that give satisfactory bread from a recipe containing no added fats. Similarly there are flours which seem to require excessively high levels of fat to obtain satisfactory bread, and even then the optimum loaf is of poor quality. None of the usual chemical or physical tests seem to pick out any difference between these flours and normal flour, nor are these flours from any particular wheat variety. (BMR p64).
We have already considered the so-called "enrichment" of flour by compulsory additives, so the reader should not be at all surprised to learn that some of the permitted additives are called "improvers".
When freshly milled flour (other than wholemeal) (MBR p174) is stored for several weeks it undergoes an aging effect and produces a stronger and more resilient dough and a bolder loaf: it "improves", and slowly bleaches. Chemical agents can produce these effects instantly. Some will only bleach, some will bleach and improve, and yet others will only improve.(DNFT p9)
However many times flour is sieved and rolled in the large mills it is still not white enough for the marketing men, so it is bleached to produce "whiter than white" flour. Various chemicals have been used over the years for bleaching flour. Whenever the safety of these chemicals was queried many eminent scientists stated that they were not dangerous, yet nevertheless, they have been made illegal by the committes appointed to enquire into the matter. An outstanding law case concerned the bleaching of flour by means of traces of Nitrogen Peroxide. The court learned from a parade of 'experts' that there was no deleterious action to the flour, and that rainwater contained 7O times the quantity that was in bleached flour, that Ham contained 5OO times that amount, and that even human saliva contained 13 times as much. In spite of this evidence, Nitrogen Peroxide is now no longer used for bleaching!
Perhaps even more curious is the case of Nitrogen Trichloride, commonly called Agene, that was used as a bleaching agent for many years, the Committee investigating its use once again indulged in double-talk. "The Committee has been unable to find any evidence that agenised flour is in any way toxic to man. Nevertheless.........the Committee feel that the use of Agene should be discontinued"! (MCC p108).
One cannot but wonder whether those listening to the scientists knew in their hearts that the information that they were being given was not accurate. It is obvious that much goes on behind the scenes, and the only conclusion that a layman can draw is that it is never wise to believe any statement about additives being harmless.
As long ago as 1927 the Departmental Committee on the Treatment of Flour with Chemical Substances gave a warning against the use of Chlorine Dioxide. (RSH Vol5 1957). The Bread & Flour Regulations 196O confirmed this view by reccomending that only one bleaching agent be used - Benzoyl Peroxide (at no more than 5Oppm), which is a powder. Behind-the-scenes intrigue and duplicity continues, for in spite of these recomendations, the 1984 Regulations also permit the use of Chlorine and Chlorine dioxide, which is a gas.
It is not the intention to delve deeply into chemistry, so the permitted additives have been listed under different functional headings although many chemicals perform more than one function. Not all additives are permitted in ALL types of flour and bread, many are restricted to specific uses, for example Rye bread, or soda bread only. Some may not be used in conjunction with others. Many of them have restrictions on the quantity that may be used. For more information see The Bread and Flour Regulations 1984. All these additives are expensive and have their specific uses which can radically affect the finished product, so there is no point in the baker adding more than the necessary amount.
There is little purpose in giving the full list of additives under their broad headings until one knows what these headings mean; so now the headings are considered one by one, and finally the full list is given.
Improving does not refer to improving the taste or improving the nutritional quality of the flour, but to improving its behaviour when made into dough by machines. Ascorbic Acid (vitamin C) is the only improver permitted by all the original common market countries with the exception of Holland, where five bleachers and improvers are allowed. With our 8 or so (depending how they are classified), improvers and bleaching chemicals we are still well ahead - or behind.(EYB p57)
Benzoyl peroxide, which is a commonly used bleach, is often given the more innocent-sounding title of a "colour control" (UDB p137), and it only bleaches, whereas Chlorine dioxide bleaches and also improves, and Potassium bromate is an improver, but does not bleach.
Although improvers had been used optionally by bakers for some years, they are as an essential an ingredient of the C.B.P. as oxidants. They also stabilise the gas cells so that they can withstand the pressures generated during proving and baking. The detailed chemical reaction caused by the addition of improvers is a highly complex subject.
These produce a stable, stronger, more elastic gluten network capable of expanding without rupture. They are listed under Improvers. Vital for CBP.
These help to bring together oil(fat) and water so that they do not separate out into layers as they would do without emulsifiers.
Self-raising flour contains ingredients that generate Carbon Dioxide when mixed into a dough and baked. Since there is no yeast fermentation, nor usually much time involved, there is neither ripening of the dough nor mellowing of the gluten; the characteristics of flour used for self-raising flour are therefore different from that of normal (plain) flour.(MCC p368).
These are used in bread for which a slimming claim is made, they "pad out" without adding to the calorific or energy value of food.
There is not enough sugar in flour for yeast to feed upon, so more must be added in one form or another.
Rope is a micro-organism named Baccillus mesentericus, and is present in all bakery materials to some extent. Rope spores are very common and widely distributed in soil. They can survive the baking process, and can start to grow when temperature has returned to the ambient one. Modern hygiene and increased scientific knowledge has resulted in spore counts being a fraction of those which prevailed 25 years ago; it is only when conditions are particularly suitable for the rapid multiplication of rope spores that an infestation is likely to occur; for example, holding the bread at a high temperature in a humid atmosphere whilst it is being slowly cooled.(UDB p10). In extreme instances, almost the whole of the middle of an infected loaf may become a sticky semi-fluid mass of a brownish colour with an unpleasant smell. If the crumb is then touched with any article it can be pulled out in long threads or "ropes". (MCC p533).
There are a vast number of moulds that grow on bread; they are of many colours, black, white, green, pink, or brown. Modern hygiene has reduced their infestation.
A rare, but nevertheless interesting form of contamination, is due to Erythrobacillus prodigiosus. Certain virulent but rare strains are capable of turning bread blood red in about 24 hours. The bread thus infected is called "bleeding bread".
Calcium propionate is a commonly used mould inhibitor, but it also destroys the enzyme that enables the body to utilize the Calcium in white bread (SWEB p5)
Although mould and rope inhibitors are also, of course, preservatives, others are also added.
Buffers are chemical substances which can resist considerable changes in the acid/alkali balance of solutions: the scale along which these are measured is called the pH. Buffers maintain the pH at a predetermined level despite the addition of further acid or alkali.
An enzyme is a biological material which helps a chemical change take place, but which remains unchanged at the end of the reaction. (BMR p107)
Starch consists of many sugar units joined together in chains; it is naturally present in grain in order to provide a food supply for the growing plant during germination, and is broken down to sugar for this purpose by the diastatic group of enzymes which are called Amylases.
There are in fact two kinds of Amylase - alpha and beta. There is always adequate beta-amylase, but the alpha-amylase may be insufficient to produce enough sugar. The amount of alpha-amylase present in untreated flour depends on the extent of germination of the wheat during harvesting. (UDB p29).
Australian wheat, and also some American and Russian, is liable to have a shortage of cereal amylase; however, more and more E.E.C. wheat is now used in Britain, and this has rather an EXCESS of cereal amylase - there are no chemicals yet available to counteract this.
Proteinase is the old name for Endo-peptidases (DONF p181) but as many books have the old name it is as well to keep to it here.
There are enzymes present in flour that are capable of attacking proteins though they themselves are also proteins; they are referred to as Proteases. There are two types, Proteinases that hydrolise true proteins, and peptidases that act on protein decomposition products.(MCC p280)
Proteases have a mellowing effect on dough.
Yeast not only produces gas for the aerating of dough, it also plays a part in dough ripeness. Baking powder, when used in conjunction with an acid, also produces gas but it has no such ripening powers. In Ireland, which has a very wet climate and where mainly soft wheat is grown, much of the bread is aerated by means of baking powder (baking soda), and is known as soda bread. Technically this is called "chemically aerated bread".
Crumb softeners are also emulsifiers, and assist in retarding crumb firming by inhibiting the release of water from soluble starch. The benefits of using them are: Increased volume of bread; A moister softer crumb; a finer, whiter crumb. (UDB p71)
The letters F and B after a chemical indicate whether it is permitted in flour or in bread.
Many of these chemicals may be purchased ready-compounded and under proprietary names, for example "Ambirex" consists of yeast foods, oxidant, fat, and soya flour in correct proportions. The formulae are kept secret by the manufacturers, and bakers buy them on the strength of their known performance, not on their (often unknown) chemical constituents.
It is not possible to consider all these items individually - there would be page after page of contrary opinions!
A number of less "chemical" additives may also be added to bread and flour, some are limited as to the amount that may be added.:Milk and egg products.Liquid or dried egg.Rice Flour.Cracked oat grain, oatmeal, oat flakes.Soya bean flourSalt.Vinegar.Oils and fats.Malt extract.Malt flour.Any soluble carbohydrate sweetening matter.Prepared wheat Gluten.Poppy seeds, sesame seeds, caraway seeds.Cracked wheat, cracked or kibbled malted wheat, flaked malted wheat, kibbled malted Rye. Cracked or kibbled malted barley.Starch other than modified starch (high amylose starch).
Soya bean oil includes approx' 4% of the natural emulsifier Lecithin. The protein and oil fractions plus lecithin combine to improve the quality of the crumb of the baked loaf, giving it an increased softness and resilience - a soft but not soggy feel when compressed by hand. (BMR p108)
Saffron is composed of dried stigmas of cultivated crocuses; they add colour and flavour. (UDB p72)
This is strictly not a seed but a fruit.
Malt can only be used successfully with care and understanding. It can be a bread improver only when it is necessary to make up a diastatic deficiency in flour. The exception, of course, is malt bread when it is an essential ingredient. (UDB p66)
All the additives that have been mentioned are listed in the Bread and Food Regulations 1984. It is interesting to note that the Regulations do not apply to a certain part of the population - Her Majesty's forces or visiting forces. There is no explanation given for this.
Deliberately no attempt has been made herein to come to a conclusion as to whether additives are "good" or "bad". It is perfectly easy to produce quotes from scientific sources in favour of both viewpoints. Once one starts to examine the additives in detail one becomes bogged down (and this is a good metaphor) by the subdivision of that chemical into smaller and smaller components, and by contrary viewpoints on every single item.
Organic foods are those grown with the minimum of artificial fertilisers and chemical sprays. However, there is no Standard or Regulation affecting the use of the word "organic". Scientists are not in agreement over how long it takes soil to become organic if it has previously been been chemicalised - some say five years, others say twenty years.
Grain is usually treated with chemicals before being sown, but whether this is so for organic crops is only known to the farmer.The natural manures used instead of chemical fertilisers may have come from cattle that have been injected with chemicals. Some of the organic wheat is grown in fields adjacent to fields which do not have organic crops and which might be sprayed from the air. There is always the risk of drifting spray.
A statement is usually made on the packet when it contains flour milled from organic wheat. Sometimes the organic wheat has been mixed with imported hard wheat that is not organic. Often no mention of this will appear on the packet.(EBYC p51).
If buying organic flour one can only hope that everyone concerned with its production has been honest and conscientious. Those of you who have read this far will realise that such people are few and far between.
SWEB - Shall we eat bread? Article "The Chemical Contamination of Bread" by R.W.Bernard (A.B., M.A., Ph.D) Published by Health Research.Mokelumne Hill. California. U.S.A.
ODB - Our Daily Bread. Published by BSSRS, 9 Poland Street, London.
DFF - Don't forget the Fibre in your diet. By Denis Burkitt.
EBYC - English bread and yeast cookery. By Elizabeth David. Published by Allen Lane. 1978.
UDB - Up to date breadmaking. By W.J.Fance and B.H.Wragg. 1968
DNFT - Dictionary of Nutrition & Food Technology. 4th Edition. By Arnold E.Bender. Published by Newnes-Butterworths.
MCC. - Modern Cereal Chemistry. 6th Edition. By Kent-Jones & Amos. 1968.
DON. - Dictionary of Nutrition. By Sheila Bingham. 1977.
TACC.- Bread, an assessment of the bread industry in Britain. TACC. Intermediate Publishing Ltd. 1974.
BMR. - Breadmaking - the modern revolution. By A Williams. Hutchinson Benham Ltd. 1975
COF. - The Composition of Foods. By A.A.Paul & D.A.T.Southgate. 4th revised edition 1978. H.M.S.O.
RSH. - Journal of the Royal Society for Health.
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It's ALL About Kingdom of God Living
We were not created just to become believers in Christ Jesus, and we were not created just so we can get into Heaven. We also were not created just to preach the Gospel—to evangelize and disciple the whole world. Then too, we never were created just so that we can live comfortable lives—have comfortable jobs, comfortable paychecks (or comfortable bank accounts/savings), comfortable homes, comfortable friends, and/or comfortable churches or ministries. First and foremost, God has created human beings for His Glory. His Glory is the beauty and excellence of His diverse holiness or countless perfections. His Glory also is the revelation and manifestation of His Character or all that He has and all that He is.

subset: commoncrawl


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I lead workshops and intensives in mindfulness and self compassion for schools, educators, caregivers, and other persons who may be interested in these practices…proven to have powerful impacts upon mental focus, health, and wellbeing.
Don't hesitate to get in touch and ask me more about this: @lloveridge
Mindful Self Compassion for International Educators as presented by Lorelei Loveridge:
Click THIS LINK or SLIDE BELOW to get to PPT Handout from ISG Learns Compassion Summit, August 2018 – Dhahran, Saudi Arabia
Additional Resources (meditations, handouts, self-assessments):
Dr. Kristin Neff's website here.
Includes many full articles, self assessment on your ability to be self-compassionate, and exercises + meditations. THE meditation (self-compassion/loving kindness) that moved me to pursue a study of her work is in this collection, and it can also be found on Insight Timer, a phone app of free meditations.
Chris Germer's website here.
He offers psychotherapy and further research and information on mindful self compassion as related to his work in psychotherapy (Chris is at the fore of psychotherapy in this field and penning textbooks on it now).
The Center for Mindful Self-Compassion
Founded by Kristin Neff and Chris Germer and lists their current trainings.
My personal reflection on the impacts of studying MSC with Kristin and Chris in 2018 and what that led me to work on last year. (I will be updating this to include current reflections on my studies in 2020 with the executive team of trainers).
Maitri Retreats homepage.
Home of my Zen meditation teacher Hamid Ebadi whom I studied with during a 7-day silent Zen meditation retreat in October 2018. Hamid is also a trained psychotherapist, studied philosopher, and 25-year ordained monk. These factors inspired me to work with him as did his choice of retreat center in Portugal: the Karuna Center, which I photographed extensively (almost 1500 photos) before it was sadly burnt down in the Monchique wildfire on the mountainside in August 2018. The remains are being tended to and cleared, and the Karuna Center will be rebuilt with the same love that nurtured it into existence over 20 years. It was a remarkable place. I'm honored to be part of the last group that attended there in its original state. It was beautiful.
Hamid brings a rigor of the Zen traditions to practice that has simply changed my life. He strongly reinforced the work of Kristin and Chris. In particular, what impacted me and my work with meditation is both the balance in (1) training in personal mindfulness and (2) understanding that you are part of a global community – a 'shared humanity' – and thus must understand the impact of your actions upon others. This, in particular, fits with my philosophy of how to bring mindfulness, meditation, and self-compassion/compassion to students and staff in schools and other organizations.
I cannot say enough about these approaches to mindfulness. Very different, but totally complimentary.
My photos of the Karuna Center on Serra de Monchique, Portugal edited to B/W by Hamid after our retreat, here.


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Here's the drill: slept insufficiently Sunday-Monday; went into work in the middle of the wee small hours Monday, worked ten hours, came home, stayed up as long as I dared, slept twelve hours -- fitfully at times -- and woke up with my back feeling like a rusted-stiff roller chain that had been stuffed into a microwave oven set on "high."
Soaked in hot, Epsom-salted water for an hour and I'm better now. Why, I feel as spry as any centenarian! Or most of 'em, at least.
4 months ago


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Eventually, 21 windsurfers gathered in Yyteri Surfcenter to participate in Formula and Raceboard Nordics in 27.-30.7.2017.
Raceboard class got only seven competitors entering the race, with no participants from other countries. Luckily the class got enough wind and completed 6 starts in Yyteri, reaching official results.
The fight for the 1st place was raced between father Juha and son Benjamin Blinnikka. FIN-4 Benjamin dominated easily the light wind starts whereas FIN-6 Juha had the races of stronger winds. Eventually, light wind conditions ruled the race and Benjamin won in the overall results. Congratulations!
Formula class got more participants, 12 windsurfers from Finland and two from Sweden. Unfortunately, the weather did not favor Formula riders, resulting only two sailed races.
Thank you to all competitors, officials and especially sailing club BSF for organizing the boats with crew and buoys for the race!
Raceboard class, final results
Formula class results after two sailed races


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Arts for Healing, Prallsville Mill
A special community event to recognize and celebrate the impact of the Healing Arts that Roxey Ballet and other local businesses contribute to central New Jersey and Eastern Pennsylvania.
This fun and informative event offers activities for the entire family featuring performances by the Roxey Ballet and Mill Ballet School Trainees, Dance Classes, Face Painting, Yoga class, Art and Music Lessons, Live Speakers, and a wide selection of silent and live auction items to benefit the arts in our community.
Click here for more information


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Meet Tyler Clyde!
In January 2002, we moved to Salt Lake City from St. George, Utah to have our son. He was diagnosed with CDH during a 22 week ultra sound. He was born at University of Utah Hospital and transported to Primary Children's Hospital. In extremely critical condition, we almost lost him on day 3. Our ECMO team were consulting with the team at CHOP all day. Blood waiting, ECMO in the room. By some miracle that can not be explained by doctors, he didn't die that day, nor did he have to go on ECMO. On day 5 he had his first repair. His defect was significant. His surgeon said his diaphragm was "almost completely absent" and had to use a large Gore-Tex patch for the repair. Then, by other miracles, we were on our way home on day 28! Adjusting to life at home was brutal. Tyler was taking meds every 2 hours and was on oxygen for 11 months. At 4 months old, our biggest fear came to life. Tyler's large Gore-Tex patch failed and he had re-herniated. Transported back to Primary Children's (320 miles from home) and we had to start all over after his second repair. It was devastating. Through a series of more miracles and re-writing medical books along the way, we were going home after a short 14 days. Tyler is incredible. His spirit is beautiful. He is kind and loves to give service. He is now a strong 14 year old "boy"! He's as big as his dad! 5' 10" and wearing a men's size 14 shoe! He is one step away from becoming an Eagle Scout and is the best brother our 3 daughters could ever ask for! When I hug him, I have to reach up, but I still feel like he's my baby boy. I still see him as that sedated, intubated and scarred up newborn sometimes. I'm so excited to see where his life goes! He is destined to big things! I want to thank everyone at CHERUBS for the love, support and close friendships we have developed over the years! We are lucky and had a high risk pregnancy specialist tell us about CHERUBS on the day we got his diagnosis! We have never felt alone or directionless. What a blessing! Lots of love and hope to everyone effected by CDH.
Tyler's story was written by his mom, Hope Clyde.


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New York, Mar 22 2011 1:05PM
United Nations agencies prepared today to rush aid into eastern Libya as rebels told a senior UN envoy on the ground there that cities and towns were under siege and civilians being targeted by the tanks and heavy weaponry of Colonel Muammar Al-Qadhafi's forces.
"Providing humanitarian assistance under current circumstances is very challenging," UN High Commissioner for Refugees (UNHCR) spokesman Adrian Edwards told a <"http://www.unhcr.org/4d888f3d9.html">news briefing in Geneva, announcing that the agency will send truckloads of aid tomorrow, including 5,000 blankets and 5,000 sleeping mats, to Benghazi, the eastern city that is the rebels' main base, where people are camped out in schools, universities and with families.
"There are reported shortages of medical supplies and basic commodities in the eastern part of the country, with prices having increased dramatically," he said.
The aid will go in on a convoy organized by the UN World Food Programme (WFP), which plans to move 19 tons of lentils and 11 tons of vegetable oil in the next two days from Egypt into eastern Libya.
The agency, which has already moved more than 1,500 tons of food into eastern Libya and pre-positioned more than 6,000 tons more in emergency supplies, has airlifted to Egypt six prefabricated warehouses, six mobile offices and other supplies that will be pre-positioned on the Libyan border as part of contingency planning for establishing logistics hubs inside Libya.
Libyans at the Egyptian border have told UNHCR they fear reprisal attacks by pro-Government supporters in eastern parts of the country. People are afraid to go out after 4 p.m., some have seen their homes completely destroyed, and mobile phone networks have not been working since Thursday, fuelling fears and generating greater uncertainty, Mr. Colville said.
For more details go to UN News Centre at http://www.un.org/news


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Iryna Pugachova is a classically trained ballerina who now teaches Monaco's favourite Barre workout at Ms Fit, http://www.ms-fit.net/. Her pure white Pomeranian, Hugh Hefner, is a suitably elegant companion. This week Monaco Paws spent some time learning more about this charming couple.
How long have you had Hugh Hefner?
I got him from a little farm when he was 2 months old. He was just a little fluff ball. He is almost 4 years old now.
Did you have dogs before you got him?
I used to be a cat lady, but dogs are better. I wanted a dog for a long time, but waited until I was more settled down.
What do you like about Pomeranians?
I did my research. They are good, smart dogs. They are very classy, just look at the way he walks. And they are the cutest dogs ever. I think he looks a little like a tiny polar bear.
Heffy seems to be a very well mannered dog, is he always so good?
He has amazing manners. I take him everywhere. He is perfect with children. He is really obedient and easy to train.
As a dance teacher, have you taught Heffy any tricks?
He can do lots of tricks. He loves to perform. He's got lots of energy and a little treat can make him perform miracles. He knows how to pirouette. (A treat is found and Heffy duly performs a perfect turn.)
What does he like to eat?
He likes everything, especially chicken and tuna.
What is the best thing about Heffy?
He just takes away any tension. He is always happy, and has so much personality. Sometimes my friends even ask to borrow him.
Does Heffy have some special outfits?
Of course he has a tuxedo. He will always wear a bow tie to formal events.
Does he share any traits with his namesake?
He likes ladies. He will always find his way to beautiful young ladies. I don't know how, but he always finds the prettiest girls.
So he is a bit of a playboy?
Of course, just look at his Hollywood smile.


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We are affiliated with the following area hospitals:
- St. Charles Hospital and Rehabilitation Center
- John T. Mather Memorial Hospital
- University Hospital and Medical Center
St. Charles Hospital and Rehabilitation Center
200 Belle Terre Road
Port Jefferson, NY 11777
Phone: (631) 474-6000
Directions: Map Link to the above hospital location.
John T. Mather Memorial Hospital
75 North Country Road
Port Jefferson, NY 11777
Phone: (631) 473-1320
Directions: Map Link to the above hospital location.
University Hospital and Medical Center
101 Nicolls Road
Stony Brook, NY 11794
Phone: (631) 444-4000
Directions: Map Link to the above hospital location.
At Suffolk OB/GYN we participate in many managed care plans and see patients with traditional insurance. See the detailed list of plans below for your reference. Many plans require that you make a copayment at the time of your visit. To make it as easy as possible for you, we accept cash, checks, and most major credit cards at our offices.
Some insurance plans may require that you get authorization from them before you visit us. Since this differs by plan, please check with your insurance company so you can receive complete benefits from your coverage. We also have trained in-house specialists who can answer many of your insurance questions.
Our practice participates with the following plans. To find out if a particular physician or clinician participates with your plan, please contact our office or your insurance company.
- Aetna
- Affinity Health Plan
- Affordable Network
- Anthem
- American Provider Network
- Bailey Seton
- Blue Choice POS
- Blue Choice PPO
- Blue Choice Prestige
- Blue Choice HMO
- Empire Blue Cross Pathway Exchange Plans - Effective Dec 1, 2014
- Cambridge
- Capp Care
- Champus
- Chubb Health
- Cigna
- EmblemHealth
- Fidelis Health Plan all Products
- First Health
- Guardian
- Health Republic
- HIP - All plans
- Magna Care
- Medicare
- Medicare Railroad Retirement
- Metrahealth
- Empire - NYS Government Workers
- Multiplan
- Oscar
- Oxford
- Premier Preferred
- Regional Health Plan
- The TPA
- Unicare
- United Healthcare
- U.S. Healthcare
- Vytra Healthcare
There may be a need to update or change this list, so please call us if you have any questions. Please be prepared with your card and copay at the time of your visit. Thank you.


text: Our Team Mike Muirhead, CFBS Special Care Planner email@example.com Mike's mission as a financial professional is to help every one of his clients lead a better, more secure financial life. Since June 1995, Mike has worked with families, business owners, physicians and other professionals, executives,... Read more Kelly Fristoe, LUTCF firstname.lastname@example.com Kelly Fristoe is a Financial Services Representative with Financial Partners. Kelly's broad knowledge of insurance and financial strategies gives his clients the confidence they need when working with a financial services... Read more Cherrie Bradberry Agent/Administrative Assistant Cherrie Bradberry has been with Financial Partners since 2011. She is a licensed insurance agent in the state of Texas who has her Small Group Specialist (SGS) designation. Cherrie has been an active member of the National Association... Read more Isha Brooks Agent/Account Manager Isha Brooks is a licensed Insurance Agent with Financial Partners and is the newest member of the Financial Partners team. She graduated with a Bachelor of Applied Arts Science degree from Midwestern State University in Wichita Falls,... Read more Tammie Muirhead Executive Assistant/Office Manager Tammie Muirhead began her career with MassMutual long side Mike, in June of 1995. They have been a husband and wife team with MassMutual for 21 years and married 37 years.Tammie serves as the office manager and executive assistant to... Read more Patsy Shaver Administrative Assistant With 30 years of administrative experience, Patsy Shaver has wide variety of abilities. While attending college at Midwestern State University, she studied Accounting and Sociology. She went on to provide administrative duties for oil... Read more Paige Rask Marketing Coordinator Paige Rask is able to use the Retail Management degree she obtained from Texas Tech and experience as an Event planner to be the marketing coordinator for Financial Partners. She appreciates the importance of financial planning and... Read more


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Admission to PhD Programme-July-2018
Indian Institute of Science Education and Research Berhampur invites applications from highly motivated students for admission to the PhD programme starting from July 2018. Currently, IISER Berhampur offers PhD programme in Biological Sciences, Chemistry, Mathematics, and Physics disciplines. Students with a Master's degree or equivalent in Biology, Chemistry, Mathematics, and Physics OR in any relevant interdisciplinary area closely related to the basic science are encouraged to apply for PhD programme.
PhD students must successfully complete course work, qualifying examination, seminars, and a dissertation. Besides the mandatory requirements, students are encouraged to participate in several professional activities such as workshops, review meetings and conferences. All doctoral students are also expected to participate in the undergraduate teaching programme of the Institute as a part of their training.
Please note that the precise eligibility criteria for July 2018 admissions may vary from department to department which are given below. A glimpse of the research areas open for admission are provided below and further information about individual faculty profiles and areas of research can be obtained from the IISER Berhampur website. Prospective students satisfying the eligibility criteria are encouraged to acquaint themselves with the research areas of our faculty members for suitable match of interest.
Important Dates:-
Names Dates Closing Date of Application April 30, 2018
Interview Dates May 22-29, 2018
Application Procedure Please download and save the form on your computer, and then open it directly in Acrobat or Acrobat Reader and select/type the information in the boxes provided and click save to store the information.
Click for Application Form and format of Recommendation Letter.
This is an editable PDF form, please download the form, and open with Adobe Reader and select/type the information in the boxes provided and click save to store the information.
If you are applying in more than one discipline, separate application must be filled and sent for each discipline.
Complete application along with all certificates/enclosures (preferably in single consolidated .pdf file) must be sent to the email id given below
Please write "APPLICATION FOR PhD IN (DEPARTMENT NAME)" in your subject area of email. For example, if you are applying to the PhD programme in Physics, please write "Application for PhD in PHYSICS". After the last date, all applications will be screened and candidates shortlisted for interviews will be intimated by email. Only shortlisted candidates called for interview need to bring recommendation letters in sealed envelopes, superscribed with "Letter of Recommendation for
to PhD Program in ". Letter of recommendation not in a sealed envelope will not be accepted.
Research Areas
Important Instructions
All communication with candidates will be by e-mail only.
Kindly check this website for periodic updates.
Candidates who are appearing or are about to appear for final examinations of the qualifying degree programme are eligible to apply for Ph.D. programme. However, if selected, admission to the Ph.D. programme would be conditional upon their completing the qualifying degree with the defined marks criteria, before July 31, 2018.
Selection will be based on interviews of the short-listed candidates. Shortlisted candidates will be called for an interview. Date of interview will be communicated to shortlisted candidates by e-mail and the same will be available on the Institute website. TA will be paid to SC/ST candidates appearing for the interview as per Govt. of India norms.
Reservation will be applied according to Govt. of India norms. Relaxation of eligibility criteria for SC/ST and PD applicants will be as per Government of India norms.
Candidates belonging to reserved category will have to submit relevant certificates, if selected. Applying does not automatically guarantee that a candidate will be shortlisted for interview. The respective departments may use additional criteria (based on academic performance and/or performance in the national level tests) in order to shortlist candidates for interviews depending on the number of applications received.
Applicant's age should not exceed more than 28 years at the time of joining. Age relaxation of 3 years will be given for OBC (Non Creamy Layer) and 5 years for SC/ST/PD/Female applicants.
All selected candidates will be eligible for either Institute fellowship of Rs. 25,000/- per month or fellowship as per the norms of the funding agency, in vogue, subject to satisfactory performance in their course work.
Contact Information In case of any application-related queries, please contact the respective departments (with a CC to firstname.lastname@example.com)
Biology: firstname.lastname@example.com
Chemistry: email@example.com
Mathematics: firstname.lastname@example.com
Physics: email@example.com


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Phone Scams: You may get a call from some tech support person claiming you downloaded a bad file or you simply have one on your computer.
We have heard them claim to be the "Internet Tech" or a "Microsoft Tech". They may tell you they need access to remote into your computer to fix the issue.
It is impossible for them to know this information. They may threaten to ban you from the internet! Please do not give in.
Scams on the Computer: You may get messages telling you you have a number of items/files that need to be cleaned up immediately and by installing or upgrading their service they can clean your computer for you. If you follow through your computer will be truly infected and/or you may be asked for money to clean it up.
Be careful and don't give any money, information or access to anyone you do not know.


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Here are the first two little A5 illustrations in a new series I'm working on featuring South American Tanager birds perched on coffee plants.
These little birds are all so bright and colourful I just couldn't resist having a go at painting them… And pair up nicely with the simplified coffee leaves.
Super cute little birds that come in so many different colours… I just need to decide on which ones to paint up next!


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One of the main dilemmas for nature photographers is how to frame an image. The choice of camera position and lens angle greatly affects the image design. Nature often provides us with chaotic lines, shapes and colors from which we must distill and extract the essence of our subject.
This past Monday, I was in Yosemite National Park photographing one of my favorite subjects – corn lilies. Returning to a favorite patch, I was happy to see that they were still fresh green in spite of recent hot weather. The leaves were covered with pollen and a light rainfall added some water drops. The wind was blowing, which meant that the leaves rarely would hold still for my camera. On top of that, the best camera position was on the shoulder of the road with tons of traffic moving the plants as they zoomed past.
From my past experiences, I was a little late for the corn lilies since they had grown tall, making it difficult to aim downward where the leaf patterns are most strongly visible. Also, other plants in amongst them made for a difficult composition to simplify. I usually prefer to zoom in tightly for a very graphic portrayal. In this composition, I chose to embrace the chaos by using my 24mm Tilt Shift lens. The TS function helped me retain focus from front to back of the subject area, just like I often did with my 4×5 camera while still using a fast enough shutter speed. I shuffled my location around trying to find a pleasing and well-balanced pattern in the lush vegetation.
Time vanished. Wind, rain showers, and sunbeams came and went. I tried dozens of framings, using the 24mm TS, my 90mm TS and my 50mm macro. I waited for still moments in the wind, and for breaks in the traffic. I hid from the mosquitoes inside my parka hood, and slapped away the ones that broke through my defenses. In spite of the challenges, I was "in the zone," blissfully focused on the beauty I saw and felt, and on finding ways to convey it all photographically. Before I knew it, I had spent two and a half hours photographing within a ten-foot section along the road, and made over 200 images. That's my job, and I felt blessed. As I drove home, I was greeted by the most amazing sunset, with golden light shining through pouring rain accented by red clouds. I howled loudly as the rain drenched me.
Enjoy and share!


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The 2012 GP2 calendar was released today, and as well as supporting the European F1 races, GP2 will also support the Malaysia, Bahrain and Singapore Grands Prix. There will also be a second Bahrain round in a standalone event one week after the first round.
Malaysia will open the proceedings in March, giving Anglo-Malaysian team Caterham a home race. Next is the double-header at Bahrain, before they follow the European F1 season. After Monza, the teams head out to Singapore. I am curious to know whether the Singapore races will be in the day (as with the Abu Dhabi GP2 final) or at night.
Some of the drivers do not seem to be happy about the Bahrain repetition. James Calado on his Twitter said: "Bahrain twice.. Stupid" His thoughts are backed up by fans. If you're going to have two rounds at the same track, why not make it somewhere more exciting? Even ignoring the political situation, Sakhir has never been the most enthralling place to race.
The GP3 calendar features seven guaranteed races on the European circuits, and one hopeful at Monaco. Last year GP3 were unable to race there due to a lack of garage space, but despite the inclusion of the Formula Renault 3.5 series, they are trying again. Good luck!
Meanwhile, Force India have finally confirmed what we all knew – their 2012 lineup will be Scot Paul di Resta alongside German and Brazil 2010 polesitter Nico Hulkenberg. It's a young but skilled team who should do well. Nico Hulkenberg, the 2009 GP2 champion, was dropped from Williams after 2010 despite securing that pole. This was so that the team could hire better-funded Pastor Maldonado. But Williams had a disastrous 2011, while Force India (who hired Hulkenberg as reserve driver) finished very close behind fifth-placed Renault this year.
After driving for five years at Midland/Spyker/Force India, Adrian Sutil now has to move on. He is a good driver, but has probably reached the limit of his potential. Meanwhile di Resta and Hulkenberg are yet to prove themselves, and both shone in their rookie seasons. With an improving team and two potential champion drivers, Force India should do well in 2012.


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303 W. Chapel Street
Dodgeville, WI 53533
STOP recruiting the wrong people and learn how and where to find the right ones. Backpacks 2 Air Packs will walk you through the steps for designing a recruitment program that will get you RESULTS! This is an interactive class with group exercises and open discussions to address the challenges related to recruiting today's volunteer.


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Political Systems Explained for Dummies – YouTube
Uploaded on Oct 21, 2009
Political Systems Explained for (Farmers) Dummies Using Two Cows
The fundamental principles of the different types of political and social systems explained via a simple example using two cows. You heard right, COWS. If you know what a cow is and are aware of the fact that the produce more than just steaks for your dinner, such as milk, you are good to go and should have no problem to understand it.
FEUDALISM: You have two cows. Your lord takes some of the milk.
PURE SOCIALISM: You have two cows. The government takes them and puts them in a barn with everyone else's cows. You have to take care of all of the cows. The government gives you as much milk as you need.
BUREAUCRATIC SOCIALISM: You have two cows. The government takes them and put them in…
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Schwimmer's secret wedding
David Schwimmer, 43, best known for playing Ross Geller on "Friends," has married for the first time. Last week, his press rep announced that Schwimmer and Zoe Buckman, 25, his girlfriend of three years, wed in a "private ceremony" in June. No photos of the ceremony or further details were immediately forthcoming.
If you relied solely on the coverage, to date, in the general (and Jewish) media, this is what you'd know about Buckman: She's English and quite pretty; she and Schwimmer met in 2007 when he patronized an exclusive London club where she was working as a waitress; and now she's a part-time photographer.
However, your intrepid Celebrity Jews reporter has dug through obscure Web sources to find out a lot more. As the pieces fell into place, it became apparent that the newlyweds have a lot in common. David comes from a moderately religious, high-achieving home (his parents are both Beverly Hills lawyers). Theater has been his passion since he was a child. While still in college, he was a co-founder of Chicago's Lookingglass Theatre Company. He has regularly appeared on the stage in Chicago, Los Angeles, New York and London.
Zoe's mother, Jennie Buckman, is Jewish and Zoe described herself as Jewish in a recent civil rights petition that she, her mother and her uncle, Peter Buckman, signed. Jennie was the Royal Academy of Dramatic Arts' head of acting from 1986 to 2007, when she left to found her own London-based theater company. Jennie is also a playwright and a TV writer for the BBC. Last May, her company put on a performance of a new play written by Jennie. (Schwimmer, a major patron of the company, was in attendance.) Peter Buckman is an important literary agent who also writes (TV's "Inspector Morse").
Zoe's father, Nick Blatchley, a government health expert, is not Jewish. Nick's late mother, who had a Jewish father (but was not raised Jewish), was the sister-in-law of Sir Alec Guinness, the famous English actor.
Another new Jewish couple
On Sept. 28, actor-writer Seth Rogen, 28, announced that he and his girlfriend of four years, Lauren Miller, also 28, were engaged. As with Zoe Buckman, a lot of Web research revealed that Miller is a Jewish woman with an interesting background.
A filmmaker who has had small parts in several Rogen films, Miller was raised on Long Island and in Lakeland, Fla. In 2003, she wrote and directed a short dramatic film, "Happy Holidays," about the difficulties a Jewish girl faces when she is "inundated" with Christmas. The girl feels particularly besieged when her public middle school teacher asks her, and the rest of the class, to write a letter to Santa Claus.
The film is semi-autobiographical — Miller, a very pretty woman, was a cheerleader at her Florida high school, but she raised a stir when she refused to march in Lakeland's Christmas parade with the rest of her squad. "Happy Holidays" was shown at the Palm Beach Jewish Film Festival and the festival board was so taken with the film that they created, on the spot, a "best college student film award" and gave it to Miller.
Rogen, a very average-looking fellow who recently slimmed down, has become an unlikely film star with a string of hits including "Knocked-Up," "Superbad" and "The Pineapple Express." His Canadian parents met on an Israeli kibbutz and he attended an Orthodox elementary school in Vancouver.


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The Palms Playhouse is housed in the historic Winters Opera House, upstairs at 13 Main Street in downtown Winters. The Palms is available for rentals between shows, with priority placed on local community events and performing arts education. It is also a wonderful space for private rentals, such as weddings, birthday parties, and company, charity, and group functions.
Our rates vary depending on the day of the week, type of rental, and added services. We offer a discounted rate for non-profit organizations. Please contact email@example.com to request a date with us.


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Raise your expectations with these classic footed votive holders. We recommend using deep team lights in clear holders as shown here. These leggy footed votive holders are sold individually.
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November 16, 2015
Read on BOMA International's website.
(WASHINGTON, D.C.—November 16, 2015) The Building Owners and Managers Association (BOMA) International has found that properties with the BOMA 360 Performance Program® designation continue to outperform buildings without the 360 designation—even if those properties already have a LEED certification.The BOMA 360 Performance Program evaluates commercial properties in six major areas: building operations and management; life safety/security/risk management; training and education; energy; environment/sustainability; and tenant relations/community involvement. Since the program's inception in 2009, more than 1,200 designations have been conferred in more than 70 markets across the United States and around the globe.Analysis was conducted using the information found in BOMA International's 2015 Office Experience Exchange Report (Office EER), which aggregates office sector income and expense data from the previous year; 2014 data was gathered from more than 5,300 buildings in 275 markets in the U.S. and Canada representing more than 820 million square feet. Also included in the collected data are any building designations currently held by the properties.
Buildings with the BOMA 360 designation averaged $4.89 per square foot (psf) more in total rental income than buildings without the designation. This performance gap also has widened significantly, up $2.74 since last year. Buildings with the designation also saw operational efficiencies, as they averaged $4.56 psf more in total rental income when subtracting total operating expenses than buildings without the designation, an increase of $2.79 since last year.The analysis also found that properties boasting both the BOMA 360 designation and the LEED certification performed significantly better than properties with just the LEED certification alone, demonstrating the complementary nature of the two programs. LEED-certified properties that also earned a BOMA 360 designation averaged $1.73 psf more in total rental income than buildings that only achieved LEED certification. This is up $0.55 from last year. Properties with both LEED certification and the BOMA 360 designation also averaged $1.50 psf more in total rental income after subtracting total operating expenses than LEED properties without the 360 designation, an increase of $0.46 from last year. While LEED serves as an important measure of sustainability, the BOMA 360 designation covers a much broader range of criteria, providing a more holistic validation of operational and management best practices.Previous independent analyses by CoStar and Kingsley Associates have confirmed that earning a BOMA 360 designation offers buildings tangible results, measured through higher tenant retention and satisfaction scores, higher rental rates and documented operations and management savings and efficiencies."Properties that do more, achieve more," commented George Denise, chair of the BOMA 360 Performance Program Council and director of Operations and Sustainability for Oracle. "Earning the BOMA 360 designation or certifying through LEED will benefit your property. However, as the analysis shows, property professionals who earn both BOMA 360 and LEED together will reap the biggest benefits.""These new numbers confirm what BOMA 360 designees already know – that achieving the BOMA 360 designation results in a significant return on investment," added BOMA International Chair Kent C. Gibson, BOMA Fellow, president of Capstone Property Management, L.C. "The BOMA 360 designation continues to be a clear indicator of quality and a valuable way for owners and managers to increase income and reduce costs."For more information about the BOMA 360 Performance Program, please visit the BOMA 360 webpage.
About BOMA InternationalThe Building Owners and Managers Association (BOMA) International is a federation of 91 BOMA U.S. associations and 17 international affiliates. Founded in 1907, BOMA represents the owners and managers of all commercial property types including 10.4 billion square feet of U.S. office space that supports 1.8 million jobs and contributes $227.6 billion to the U.S. GDP. Its mission is to advance a vibrant commercial real estate industry through advocacy, influence and knowledge. Learn more at www.boma.org.
Jessica Bates
Manager of Communications & Marketing
BOMA International
(202) 326-6348


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Home > Kerala > Polytechnic > Perinthalmanna
List of Polytechnic Colleges in Perinthalmanna (Kerala)
There are many Polytechnic colleges in Kerala. These are situated in different cities. These Polytechnic colleges in Kerala are affiliated with concerned university in the state. The following colleges have been listed on this site, you can click on any college name to get more information the college of your choice.


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Isabel will be confirmed on June 3. We are very excited and I'm busy with invitations/announcements. Inspired by Expressions by Inga March 28th post, here is my version using Crosses of Hope, Whisper White, Certainly Celery, Paper Daisies, Basic Pearls, Organza Ribbon, and the Paper Doily Sizzlits Die. I also used Vanilla Shimmer Smooch Spritz on the daisy and doily.
Crosses of Hope Confirmation Invites
30 Monday Apr 2012
Posted Uncategorizedin


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I always thought I'd be really content 🙂 happy 😃 ecstatic 😆 living on my own. 🏡
They say I'm an introvert 🙃 so being alone is actually my preference. I wouldn't necessarily disagree with that. I get some of my best ideas 💡when I'm alone. (Most of which come right before I sleep 😴🛌 or in the shower🚿.)
To be honest, human contact 🤝 is actually way down ⬇ on my list 📜 of requirements. Most people irritate me 😤 So the only things I really require (other than the standard of food 🍕🍟oxygen 🌬 and wifi📱) are a pen 🖋 and some words📝. (And cake. 🎂 Always cake. 🎂 Cake is bae. *🍰)
So when I knew I was having a week alone, I wasn't worried. 😇
I thought I can starfish in the bed. ⭐🛌(perfect in this recent heatwave 🔥☀🌡😓)
Walk around in my smalls 👙 (again, perfect in this recent heatwave 🔥☀🌡😓)
Eat cereal for dinner without judgement. 🤤
Sing loudly without being told to shut up 🎶🙄
And have blissful silence 🔕 when I need it 🤓📝
I did all of those things.
(The cereal one was boss! 🤤😎)
But at the same time…
I actually had scary thoughts when I was alone. 😨 Scary axe murder thoughts. 😱👹🔪☠
If there was a strange noise I was like 😐
And I kept thinking, if the spiders succeed in their plot to take over the world I won't be saved – I'll just be eaten by spiders 😰😫🕷
When I left the washing up, it was just left 🍽🙄
There was nobody to make me a drink ☕ (I'm SO dehydrated right now 🐪🌵)
And nobody to dance with me in the bathroom 💃🏽🕺
Even the bananas 🍌 let me down ☹ (it's basically like the rainforest here, so instead of staying yellow 💛 they've ripened at warp speed and gone yack 🤢)
And right before bed – when I usually rabbit on 🐰 sing my songs 🎵 and just generally be awesome annoying – I've been alone 😕 (although alone like a starfish ⭐)
It means I've had to resort to scrolling through the emojis 😜😝🤣 (while being a starfish ⭐)
And as much as it's been ace ♠ being a starfish ⭐….
I've really missed bae.
(This is person bae, not cake bae.)
(Although cake is still bae*. I love you cake bae. 🎂❤😍)
* I can't take credit for the cake is bae thing. It came from someone ten times more awesome than me. 🍟😊


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We Deliver Sustainable Sales Growth For Your Business
Digital Marketing in Thailand has been growing rapidly in the past decade with many businesses competing in the digital world to get a bigger share of the market. Thailand is among the top 20 countries in terms of the number of internet users and among the top 10 according to population ratio.
With the right strategies any business can achieve it's goals in no time!
We are a new-age full-service Digital Marketing Agency in Thailand, with a wealth of experience gathered over 8 years of experience with an ever growing list of satisfied clients.
We are certified Google Ads professionals, experts in market and data analysis as well as social media know-hows and PR superstars. Our online marketing consultancy services at ArioMarketing would ensure you are stepping on the right path to expand and develop your business.
We specialize in providing result-oriented, cost-friendly and adaptable marketing strategies to any business from any industry, creating and maintaining cutting-edge campaigns with the best possible return on investment (ROI).
We provide professional digital marketing consultation on how to set up a business in the fast paced digital world. Whether you need trendy and quality website designs, Google advertising services, social media marketing, influencer marketing, PR and media relations or just simply want better search engine results, we got you covered.
Our passion is to help our clients create valuable digital assets, conduct high-grade digital marketing campaigns, determine how their costumers behave and develop ways to improve their engagement and participation
Stay connected! Subscribe to our RSS feeds and have the latest news and updates from Ario Marketing and Thailand's digital landscape delivered directly to your inbox.
An agency is the combination of collective and personal experience of it's team gathered over many years of serving happy clients


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What Needs to Be in Your Mind to Succeed with The Mooring Offshore Chains
When you have a cruising sailboat, you should ensure that it is properly anchored and that can only be facilitated by the mooring chains. You are likely to spend a lot of money when getting the anchor chains and you should go for the ideal one with multiple features. The following are some of the things that you should consider to find the best.
Be Careful When Selecting the Weight
It is important that you identify the weight of an anchor chain before you purchase it. Selecting the anchorage chain that weighs too much will only affect the sailing. When you are purchasing the chains for a larger vessel, it is important that you go for the ones that that do not weigh too much such as the High-test types of chains.
Select the Chains Based on The Condition
You should not just purchase the chains in the market and you should go for the ones in their correct state. Any signs of rust, distortion and abrasion should be avoided. You should take good care of the chains to ensure that they perform for the longest time and brushing the rust with a mesh will ensure that it looks perfect for the longest time.
Choose Your Anchor Rode Wisely
It is important that you consider the sailing that you do before selecting any anchorage chains. When you are in the business of offshore cruising, you should ensure that you find the best chains that will match your larger vessels. To improve your anchorage needs, you should only identify the sellers that have the all rode chain to facilitate the anchoring process.
Be Informed on The Types of Chain That Exist in The Market
You need to differentiate between the capabilities of the different chains in the market such as the proof coil chain, BBB anchor chain, and the high-test chain. All these chains have different capacities and they are best for different types of marine activity and you should be informed about each of them. Most of the marine business people will prefer to go for the high-test chains because of the different features such as the weight property and the ability to anchor the largest ships.
You need to get the value for your money and you should get the right type of company to get your chains from. You should go for the companies that are established and those that are known to offer the best delivery for any orders that you place. Ensure that you find the one with the best prices to enjoy the benefits.
6 Facts About Sales Everyone Thinks Are True


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Connecting with influencers in your field on social media is important. This software is used to find and engage with social media users that are particularly influential in specific topics and understanding their spheres of influence.
Appinions is an opinions-powered platform that makes it easy to identify, engage, analyze and measure influencers across social and traditional media. Appinions extracts and aggregates opinions from more than six million sources including blogs, social networks, forums, TV and radio transcripts, and newspaper and magazine articles, thus providing a more complete picture of influence. Appinions helps today's businesses insert trust into the purchase journey by converting faceless touchpoints into influential trust points to optimize marketing efforts.
GroupHigh's blogger intelligence software helps you identify influential blogs, automate research, and measure engagement to make outreach marketing more successful. GroupHigh's one-of-a-kind blog search makes it easy to build the perfect list of bloggers based on topics, content, location, and more. GroupHigh gives you traffic, social, seo, and contact information instantly. Quickly import 'top blogger' lists from across the Internet and save blogs to your GroupHigh lists at the press of a button.
Klout tracks the impact of your opinions, links and recommendations across your social graph. Klout collects data about the content you create, how people interact with that content and the size and composition of your network. From there, Klout analyzes the data to find indicators of influence and then provide you with innovative tools to interact with and interpret the data. The Klout Score is a 1-100 number showing how influential you are.
PeekAnalytics is an enterprise-class social audience measurement platform that provides rich consumer insights to marketers allowing them to better identify and qualify social audiences, and target content to create highly converting social initiatives. By identifying where Twitter users exist elsewhere on the Web, PeekAnalytics offers an unparalleled level of demographic and psychographic insights from consumer data aggregated not just from Twitter, but from over sixty social sites and every major blog platform.


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Keepsake Quilting supplies you with tips to figure out just how much fabric you need to back your quilt.
Click here to go to their website for backing fabric.
While it can be confusing, figuring out what type or size of quilt backing you need isn't as hard as it might seem. Just follow these simple tips:
- If you're planning to send your quilt to a longarmer, you will typically need a backing that is 6" longer than your quilt top on each side so that it can properly be loaded onto the quilt frame. For example, if your quilt is a 74" square, your backing must measure 86" square. Follow any other backing preparations from your longarmer, such as the direction of your seams if you're piecing your back together. If you're in the market for a longarmer, did you know Keepsake Quilting offers finishing services?
- For the home quilter planning to sew their quilt top on their domestic machine, it's recommended that your quilt backing measure between 3" and 4" longer than your quilt top. For example, if your quilt top measure 72" x 80", your quilt backing would measure around 78" x 86" for a 3" allowance around your quilt.
- Quilt backings from Keepsake Quilting and other quilt shops will typically measure 44" wide. While this might be fine for some throw quilts or baby quilts, any quilt larger than that will require an additional length of fabric. For this reason, many quilters are used to piecing together two lengths of backing fabric for larger quilts like those for a queen sized, king or even twin bed.
- If your quilt is longer than 37" (remember: you want to leave between 3" - 4" on each side of your quilt backing!) and don't enjoy piecing together the long seams that two pieces of backing fabric requires, look for extra wide quilt backings fabrics that measure 108". The same rules apply here as with 44" wide quilt backing: 6" longer on each side if you're sending the quilt to a longarmer and 3" to 4" longer on each side for the home quilter.


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Chicago's Marquette Building is a landmark early skyscraper and the headquarters of the John D. and Catherine T. MacArthur Foundation.
The important work being pursued by the MacArthur Foundation's grantees is highlighted in two interactives with vibrant video stories and images from around the world.
The media wall in the MacArthur Foundation's Marquette Building evokes the breadth of their philanthropic efforts across the globe.
Architects, historians, and specialists provide insight about the architectural significance of the Marquette Building and the ongoing efforts to preserve it.
Details of the artful ornamentation adorning Chicago's landmark Marquette Building come into focus in an interactive installation in the lobby.


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Small Public Service Vehicles such as, wheelchair accessible vans, taxis, hackney cabs, and limousines are vehicles that have seating for about eight people. These automobiles are regulated by an official governing body that ensures all vehicles and their drivers follow the rules laid down by the authorities. The duties of such regulators include:
- To make sure all taxis are properly licensed. They process all applications, renew and issue licenses.
- To ensure that drivers comply with the duties as put down by the Taxi Regulation Act. These rules incorporate the right treatment of customers, meter usage and calculating fares, issuing of receipts, license display, and knowing all the shortest routes.
- To handle the register of licenses. This register comprises of important data on all small public service vehicles and their drivers.
- To set upper limit of the fares
- To make sure that passengers comply with the rules pertaining to the duties of the passengers. These rules comprise of not instigating any kind of damage to the automobile, paying the fare, and not putting the life of the driver in danger.
- To make sure that small public service vehicles meet the standards as set by the Road Traffic Regulations. This is ensured by the National Car Testing Service.
Surprising to a lot of people in San Mateo and several other parts of California, the regulations that administer limousines and its operators are ineffective and counterintuitive in stopping life-altering injuries and fatalities. Limousines that are set to carry fewer people, including the driver, are only subject to negligible governmental regulations.
Drivers of such limousines do not require having a commercial license. If a person wants to start a limousine company, all he/she has to do is buy the vehicle, apply for a regular Class C license and just register with the Public Utilities Commission of California. The law does not even necessitate that the driver or operator have any experience or training in driving limousines.
The way these automobiles are made is not regulated either. Several transport companies customize normal cars and utilize them as limousines. Some of these cabs undergo transformation in areas including, transmissions, fuel lines, and electrical wiring. Hence, they can get dangerous at times.
Choosing the right company:
Due to such reasons it becomes very important to choose a transportation company carefully. The provider must not just hire a fleet of professional drivers but must also have top quality cars. The best way to find out about the company and its services is to call them up and ask them some questions upfront such as, the hours of operation, how much rates are they asking, and whether they have insurance. It is also important to understand that low-cost services are not always the best. At times it is worth spending a little extra to ensure safety. It is also a good idea to research well about the provider through the internet. The World Wide Web can offer plethora of information regarding the service quality of the company.
The civil law pertaining to injury cases involving limousines necessitate limousine operators to be vigilant, take proper care of passengers and keep their vehicles in good condition. They charge a handsome amount to transport people from one place to another, consequentially they are expected to buy good quality vehicles and appoint trained drivers. In San Mateo and all of California, law suits pertaining to negligence can be brought against reckless limousine drivers. However, unfortunately, private law suit is the only way for victims of careless limousine companies and their drivers to attain justice.


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Ethiopian Airlines (ET) Airline Ethiopia Flights
Most Popular Flights by Ethiopian Airlines
|Find Ticket
Addis Ababa → Zanzibar
Addis Ababa → Frankfurt
Frankfurt → Addis Ababa
Addis Ababa → DME
Dubai → Addis Ababa
Addis Ababa → Vienna
Vienna → Addis Ababa
Zanzibar → Addis Ababa
Addis Ababa → Dubai
DME → Addis Ababa
Ethiopian Airlines (ET) Information
Ethiopian Airlines (Amharic: የኢትዮጵያ አየር መንገድ (Yäitəyop̣əya äyärə mänəgädə); የኢትዮጵያ (Yäitəyop̣əya) in short), formerly Ethiopian Air Lines (EAL) and often referred to as simply Ethiopian, is Ethiopia's flag carrier and is wholly owned by the country's government. EAL was founded on 21 December 1945 and commenced operations on 8 April 1946, expanding to international flights in 1951. The firm became a share company in 1965 and changed its name from Ethiopian Air Lines to Ethiopian Airlines. The airline has been a member of the International Air Transport Association since 1959 and of the African Airlines Association (AFRAA) since 1968. Ethiopian is a Star Alliance member, having joined in December 2011 (2011-12). Its hub and headquarters are at Bole International Airport in Addis Ababa, from where it serves a network of 125 passenger destinations—20 of them domestic—and 44 freighter destinations. The airline has secondary hubs in Togo and Malawi. Ethiopian flies to more destinations in Africa than any other carrier. It is one of the fastest-growing companies in the industry and is the largest on the African continent.
Airline Brand Name: Ethiopian Airlines
IATA Code: ET
Ethiopian Airlines Airline Ethiopia Destinations
Below is a list of the most popular destinations Ethiopian Airlines flies from Ethiopia. Choose Ethiopian Airlines airline, to receive world class service while travel or business trip.