Search results for: “typically

 

  • Take Professional Photos for Your Online Shop With Your Phone
    By: Leonardo
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    Today well show you how to take amazing professional photos with your camera phone, without any expensive equipment. Its a great trick if you sell things on sites like ebay or even craigslist. To start youre going to need a computer monitor or laptop screen to load the background image on. Try searching the term "Bokeh", Bokeh typically refers to the way a camera lens interbutes out of focus points of light. We want to simulate this on our phone which typically cannot produce such a thing. Find a beautiful image and set it to load up in fullscreen. Then you need a reflect surface to use as the base...
  • Best Time to Visit Los Angeles
    By: ARVC
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    There is absolutely no these kinds of thing as a truly bad the perfect time to visit La. It rains little or no, certainly not obtains far too cool, and also there's always some thing thrilling to try and do, whether it's summertime or even winter weather. Regardless of if you visit, you'll often have the capacity to experience the shopping, restaurants, and other attractions. Summer is usually typically the most popular the perfect time to visit La, however it doesn't imply it's the best time. Although this certainly not obtains far too damp, summers can be quite very hot, and also temperature brings out the particular most severe on the LOS ANGELES smog. La is additionally congested together with tourists in the summertime, this means prices tend to be greater than actually and you will probably need to have booking for up to everything.
  • What Is Hot Stone Massage Therapy?
    By: ARVC
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    Hot stone massage therapy is the application of hot stones to the body when you are giving a massage. Typically the stones are basalt stones, which are river rocks, and once you apply the lotion to those stones they turn a nice beautiful black ebony color. Typically the stones are heated in a hot stone warmer, which is somewhat like a crock pot, up to about one hundred and forty five degrees, the lowest temperature that they normally are is one hundred and thirty five degrees, and it depends on the area of the body that your placing the stones, how hot you want them. On the extremities you typically want the stones a little bit cooler than, lets say, on the back or the feet you can handle a little bit more heat. Also, interestingly enough, often times fair skinned people can handle a little less heat that people with a little darker skin, or Mediterranean skin. So it's definitely important to check in with your client and figure out how much heat they like. At the end of the day hot stone massages are a really nice relaxing way for deep tissue to be delivered into the muscles or even lighter pressure, that heat really helps you access those muscles much faster, and it's a lovely, relaxing, therapy.
  • Henry Reich warns that the next Einstein might not be from America
    By: Forumposting
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    A well compiled video that must be watched by everyone studying physics. Henry Reich the creator of this video shocks his viewers with his arguments where he points out quite succinctly how students in High School never get to learn about the important developments made in respect of physics since 1865. American high schools says Reich typically fail to address any of the modern topics in physics such as the black hole phenomena, antimatter or even applications that play a huge role in our lives such as the GPS system etc. Why this, Reich wants to know? He winds off by saying that if we don’t fix this soon the next Albert Einstein will not be holding a US diploma.
  • Increasing traffic to your blog
    By: ARVC
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    This video covers different aspect on how to increase traffic to your blog. Blogging and SEO aren’t divide parts of your business' connected methodology. There's a major hybrid between the two – your e-journal can help your locale's generally speaking SEO and SEO standards can help the presentation and movement that your web journal gets. Those who have online journals think about it great practice to accommodate different bloggers when plausible, and the help that most bloggers need goes in the manifestation of backlinks.
  • How Orange Juice is made?
    By: Teach
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    1 Oranges are harvested from large groves. Some citrus growers are members of cooperative packing and marketing associations, while others are independent growers. When the mature fruit is ready to pick, a crew of pickers is sent in to pull the fruit off the trees. The collected fruit is sent to packing centers where it is boxed for sale as whole fruit, or sent to plants for juice processing. The oranges are generally shipped via truck to juice extraction facilities, where they are unloaded by a gravity feed onto a conveyor belt that transports the fruit to a storage bin. Cleaning/Grading 2 The fruit must be inspected and graded before it can be used. An inspector takes a 39.7 lb (18 kg) sample to analyze in order to make sure the fruit meets maturity requirements for processing. The certified fruit is then transported along a conveyor belt where it is washed with a detergent as it passes over roller brushes. This process removes debris and dirt and reduces the number of microbes. The fruit is rinsed and dried. Graders remove bad fruit as it passes over the rollers and the remaining quality pieces are automatically segregated by size prior to extraction. Proper size is critical for the extraction process. Extraction 3 Proper juice extraction is important to optimize the efficiency of the juice production process as well as the quality of the finished drink. The latter is true because oranges have thick peels, which contain bitter resins that must be carefully separated to avoid tainting the sweeter juice. There are two automated extraction methods commonly used by the industry. The first places the fruit between two metal cups with sharpened metal tubes at their base. The upper cup descends and the fingers on each cup mesh to express the juice as the tubes cut holes in the top and bottom of the fruit. The fruit solids are compressed into the bottom tube between the two plugs of peel while the juice is forced out through perforations in the tube wall. At the same time, a water spray washes away the oil from the peel. This oil is reclaimed for later use. The second type of extraction has the oranges cut in half before the juice is removed. The fruits are sliced as they pass by a stationary knife and the halves are then picked up by rubber suction cups and moved against plastic serrated reamers. The rotating reamers express the juice as the orange halves travel around the conveyor line. When the mature fruit is ready to pick, a crew of pickers pull the fruit off the trees. Once collected, the fruit is sent to plants for juice processing. Before extraction, the fruit is cleaned and graded. Some of the peel oil may be removed prior to extraction by needles which prick the skin, thereby releasing the oil which is washed away. Modern extraction equipment of this type can slice, ream, and eject a peel in about 3 seconds. 4 The extracted juice is filtered through a stainless steel screen before it is ready for the next stage. At this point, the juice can be chilled or concentrated if it is intended for a reconstituted beverage. If a NFC type, it may be pasteurized. Concentration 5 Concentrated juice extract is approximately five times more concentrated than squeezed juice. Diluted with water, it is used to make frozen juice and many RTD beverages. Concentration is useful because it extends the shelf life of the juice and makes storage and shipping more economical. Juice is commonly concentrated with a piece of equipment known as a Thermally Accelerated Short-Time Evaporator, or TASTE for short. TASTE uses steam to heat the juice under vacuum and force water to be evaporated. Concentrated juice is discharged to a vacuum flash cooler, which reduces the product temperature to about 55.4° F (13° C). A newer concentration process requires minimal heat treatment and is used commercially in Japan. The pulp is separated from the juice by ultra-filtration and pasteurized. The clarified juice containing the volatile flavorings is concentrated at 50° F (10° C) by reverse osmosis and the concentrate and the pulp are recombined to produce the appropriate juice concentration. The flavor of this concentrate has been judged to be superior to what is commercially available in the United States and is close to fresh juice. Juice concentrate is then stored in refrigerated stainless steel bulk tanks until is ready to be packaged or reconstituted. Reconstitution 6 When the juice processor is ready to prepare a commercial package for retail sale, concentrate is pulled from several storage batches and blended with water to achieve the desired sugar to acid ratio, color, and flavor. This step must be carefully controlled because during the concentration process much of the juice's flavor may be lost. Proper blending of juice concentrate and other flavor fractions is necessary to ensure the final juice product achieves a high quality flavor. Pasteurization 7 Thanks to its low pH (about 4), orange juice has some natural protection from In an automated process, the juice is extracted from the orange while the peel is removed in one step. bacteria, yeast, and mold growth. However, pasteurization is still required to further retard spoilage. Pasteurization also inactivates certain enzymes which cause the pulp to separate from the juice, resulting in an aesthetically undesirably beverage. This enzyme related clarification is one of the reasons why fresh squeezed juice has a shelf life of only a few hours. Flash pasteurization minimizes flavor changes from heat treatment and is recommended for premium quality products. Several pasteurization methods are commercially used. One common method passes juice through a tube next to a plate heat exchanger, so the juice is heated without direct contact with the heating surface. Another method uses hot, pasteurized juice to preheat incoming unpasteurized juice. The preheated juice is further heated with steam or hot water to the pasteurization temperature. Typically, reaching a temperature of 185-201.2° F (85-94° C) for about 30 seconds is adequate to reduce the microbe count and prepare the juice for filling. Packaging/filling 8 To ensure sterility, the pasteurized juice should be filled while still hot. Where possible, metal or glass bottles and cans can be preheated. Packaging which can not withstand high temperatures (e.g., aseptic, multilayer plastic juice boxes which don't require refrigeration) must be filled in a sterile environment. Instead of heat, hydrogen peroxide or another approved sterilizing agent may be used prior to filling. In any case, the empty packages are fed down a conveyor belt to liquid filling machinery, which is fed juice from bulk storage tanks. The filling head meters the precise amount of product into the container, and depending on the design of the package, it may immediately invert to sterilize the lid. After filling, the containers are cooled as fast as possible. Orange juice packaged in this manner has a shelf life of 6-8 months at room temperature.
  • What is migraine?
    By: Teach
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    Migraine is a chronic disorder characterized by recurrent moderate to severe headaches often in association with a number of autonomic nervous system symptoms. The word derives from the Greek ἡμικρανία (hemikrania), "pain on one side of the head",from ἡμι- (hemi-), "half", and κρανίον (kranion), "skull". Typically the headache is unilateral (affecting one half of the head) and pulsating in nature, lasting from 2 to 72 hours. Associated symptoms may include nausea, vomiting, photophobia (increased sensitivity to light), phonophobia (increased sensitivity to sound) and the pain is generally aggravated by physical activity.Up to one-third of people with migraine headaches perceive an aura: a transient visual, sensory, language, or motor disturbance which signals that the headache will soon occur.Occasionally an aura can occur with little or no headache following it. Migraines are believed to be due to a mixture of environmental and genetic factors. About two-thirds of cases run in families.Fluctuating hormone levels may also play a role: migraine affects slightly more boys than girls before puberty, but about two to three times more women than men.Propensity for migraines usually decreases during pregnancy.The exact mechanisms of migraines are not known. It is, however, believed to be a neurovascular disorder.The primary theory is related to increased excitability of the cerebral cortex and abnormal control of pain neurons in the trigeminal nucleus of the brainstem.