#39;s freezing temperatures and f

[greatworldwar2]

• MV Wilhelm Guftloff

MV Wilhelm Gustloff was a German armed military transport ship which was sunk in January 1945 by Soviet submarine S-13 in the Baltic Sea while evacuating German civilian refugees from East Prussia, Lithuania, Latvia, Poland and Estonia.

Wilhelm Gustloff was constructed by the Blohm & Voss shipyards. Measuring 208.5 m (684 ft 1 in) long by 23.59 m (77 ft 5 in) wide, with a capacity of 25,484 gross register tons (GRT), she was launched on May 5th, 1937. The ship was originally intended to be named Adolf Hitler but instead was christened after Wilhelm Gustloff, leader of the National Socialist Party's Swiss branch, who had been assassinated by a Jewish medical student in 1936. Hitler decided on the name change after sitting next to Gustloff's widow during his memorial service. After completing sea trials in the North Sea from March 15th to 16th, 1938 she was handed over to her owners. Wilhelm Gustloff was the first purpose-built cruise ship for the German Labour Front (Deutsche Arbeitsfront, DAF) and used by subsidiary organisation Kraft durch Freude (KdF) (Strength Through Joy). Her purposes were to provide recreational and cultural activities for German functionaries and workers, including concerts, cruises, and other holiday trips, and to serve as a public relations tool, to present "a more acceptable image of the Third Reich". She made her unofficial maiden voyage between the 24th and 27th of March 1938, carrying Austrians in an attempt to convince them to vote for the annexation of Austria by Germany. On March 29th, 1938 she departed on her second voyage carrying workers and their families from the Blohm & Voss shipyard on a three-day cruise. On April 8th, 1938 Wilhelm Gustloff under the command of Captain Carl Lübbe departed Hamburg for England where she anchored over three miles offshore of Tilbury so as to remain in international waters. This allowed her to act as a floating polling station for German and Austrian citizens living in England who wished to vote on the approaching plebiscite on Anschluss (Union of Austria with Germany).

After undertaking a further voyage on April 14th to 19th, 1938, she went on an Osterfahrt (Easter Voyage) before her actual official maiden voyage, which was undertaken between April 26th to May 6th, 1938 when she joined Der Deutsche, Oceania and Sierra Cordoba on a group cruise to the Madeira Islands. Between May 20th, to June 2nd, 1939, she was diverted from her pleasure cruises. With seven other ships in the KdF fleet, she transported the Condor Legion back from Spain following the victory of the Nationalist forces under General Francisco Franco in the Spanish Civil War. From March 1938 until August 1939, Wilhelm Gustloff took over 80,000 passengers on a total of 60 voyages, all around Europe. From September 1939 to November 1940, she served as a hospital ship, officially designated Lazarettschiff D. Beginning on November 20th, 1940, the medical equipment was removed from the ship, and she was repainted from the hospital ship colours of white with a green stripe to standard naval grey. As a consequence of the Allied blockade of the German coastline, she was used as an accommodations ship (barracks) for approximately 1,000 U-boat trainees of the 2nd Submarine Training Division (2. Unterseeboot-Lehrdivision) in the port of Gdynia, which had been occupied by Germany and renamed Gotenhafen, located near Danzig (Gdańsk). Wilhelm Gustloff sat in dock there for over four years. In 1942, SS Cap Arcona was used as a stand-in for RMS Titanic in the German film version of the disaster. Filmed in Gotenhafen, the 2nd Submarine Training Division acted as extras in the movie. Eventually she was put back into service to transport civilians and military personnel as part of Operation Hannibal.

Operation Hannibal was the naval evacuation of German troops and civilians as the Red Army advanced. Wilhelm Gustloff's final voyage was to evacuate German refugees, military personnel, and technicians from Courland, East Prussia, and Danzig-West Prussia. Many had worked at advanced weapon bases in the Baltic from Gdynia/Gotenhafen to Kiel. The ship's complement and passenger lists cited 6,050 people on board, but these did not include many civilians who boarded the ship without being recorded in the official embarkation records. A German archivist and Gustloff survivor who extensively researched the sinking during the, concluded that Wilhelm Gustloff was carrying a crew of 173 (naval armed forces auxiliaries), 918 officers, NCOs, and men of the 2 Unterseeboot-Lehrdivision, 373 female naval auxiliary helpers, 162 wounded soldiers, and 8,956 civilians, for a total of 10,582 passengers and crew. The passengers, besides civilians, included Gestapo personnel, members of the Organisation Todt, and Nazi officials with their families. The ship was overcrowded, and due to the temperature and humidity inside, many passengers defied orders not to remove their life jackets. The ship left Danzig (Gdańsk) at 12:30 pm on January 30th, 1945, accompanied by the passenger liner Hansa, also filled with civilians and military personnel, and two torpedo boats. Hansa and one torpedo boat developed mechanical problems and could not continue, leaving Wilhelm Gustloff with one torpedo boat escort, Löwe.

Against the advice of the military commander, Lieutenant Commander Wilhelm Zahn (a submariner who argued for a course in shallow waters close to shore and without lights), Wilhelm Gustloff's captain Friedrich Petersen decided to head for deep water which was known to have been cleared of mines. When he was informed by a mysterious radio message of an oncoming German minesweeper convoy, he decided to activate his ship's red and green navigation lights so as to avoid a collision in the dark, making Wilhelm Gustloff easy to spot in the night. As Wilhelm Gustloff had been fitted with anti-aircraft guns, and the Germans did not mark her as a hospital ship, no notification of her operating in a hospital capacity had been given and, as she was transporting military personnel, she did not have any protection as a hospital ship under international accords. The ship was soon sighted by the Soviet submarine S-13, under the command of Captain Alexander Marinesko. The submarine sensor on board the escorting torpedo boat had frozen, rendering it inoperable, as had Wilhelm Gustloff's anti-aircraft guns, leaving the vessels defenseless. Marinesko followed the ships to their starboard (seaward) side for two hours before making a daring move to surface his submarine and steer it around Wilhelm Gustloff's stern, to attack it from the port side closer to shore, from whence the attack would be less expected. At around 9 pm (CET), Marinesko ordered his crew to launch four torpedoes at Wilhelm Gustloff's port side. The three torpedoes which were fired successfully all struck Wilhelm Gustloff on her port side. The first torpedo struck Wilhelm Gustloff's bow, causing the watertight doors to seal off the area which contained quarters where off-duty crew members were sleeping. The second torpedo hit the accommodations for the women's naval auxiliary, located in the ship's drained swimming pool, dislodging the pool tiles at high velocity, which caused heavy casualties; only three of the 373 quartered there survived. The third torpedo was a direct hit on the engine room located amidships, disabling all power and communications.

Reportedly, only nine lifeboats were able to be lowered; the rest had frozen in their davits and had to be broken free. About 20 minutes after the torpedoes' impact, Wilhelm Gustloff listed dramatically to port, so that the lifeboats lowered on the high starboard side crashed into the ship's tilting side, destroying many lifeboats and spilling their occupants across the ship's side. The water temperature in the Baltic Sea at that time of year is usually around 4 °C (39 °F); however, this was a particularly cold night, with an air temperature of −18 to −10 °C (0 to 14 °F) and ice floes covering the surface. Many deaths were caused either directly by the torpedoes or by drowning in the onrushing water. Others were crushed in the initial stampede caused by panicked passengers on the stairs and decks. Many others jumped into the icy Baltic. The majority of those who perished succumbed to exposure in the freezing water. Less than 40 minutes after being struck, Wilhelm Gustloff was lying on her side. She sank bow-first 10 minutes later, in 44 m (144 ft) of water. German forces were able to rescue 1252 of the survivors from the attack, figures from research make the loss in the sinking to be "9,343 men, women and children". Many ships carrying civilians were sunk during the war by both the Allies and Axis Powers. However, based on the latest estimates of passenger numbers and those known to be saved, Wilhelm Gustloff remains by far the largest loss of life resulting from the sinking of one vessel in maritime history. About 1,000 German naval officers and men were aboard during, and died in, the sinking of Wilhelm Gustloff. The women on board the ship at the time of the sinking were inaccurately described by Soviet propaganda as "SS personnel from the German concentration camps". Before sinking Wilhelm Gustloff, Alexander Marinesko was facing a court martial due to his problems with alcohol and for being caught in a brothel while he and his crew were off duty, so Marinesko was thus deemed "not suitable to be a hero" for his actions. Therefore, instead of gaining the title Hero of the Soviet Union, he was awarded the lesser Order of the Red Banner.

#second world war #world war 2 #world war ii #tragic #naval history #cruise ship #sinking ship #german navy #german history #soviet history

[earth-as-art]

Curvy Contrails

On December 14, 2017, cloud scientist Bastiaan Van Diedenhoven spotted curious patterns in the sky over Florida and Georgia. The shapes—visible in natural color (top) and false-color (bottom) images from the Moderate Resolution Imaging Spectroradiometer (MODIS) on NASA’s Aqua satellite—were sketched by aircraft.

“These are definitely contrails,” said Van Diedenhoven, a researcher for Columbia University and NASA’s Goddard Institute for Space Studies. “Patterns like this don’t form naturally.”

Condensation trails, or contrails, are a type of cirrus cloud that forms in nearly the same way as naturally occurring cirrus. The difference lies in the source of ingredients. Aircraft exhaust contains an abundance of water vapor and small particles. At high altitudes, where it’s cold enough—at least -39°C (-38°F)—the water vapor can easily freeze onto the particles and form the long, narrow clouds.

The blue areas in the false-color image indicate ice, which is consistent with the icy composition of contrail cirrus. When the air temperature and humidity allow the ice crystals to stay solid, cirrus clouds can stick around for hours and move with the winds. In this case, the relatively long lifetime, unique shape, and isolation of the contrails made them easier than most to see from space.

“These are not uncommon, but can be hard to spot,” Van Diedenhoven said. “Often aircraft need to circle to wait for a chance to land at a nearby airport. I think these patterns are also hard to spot because of the busy air traffic and all the resulting overlapping contrails when the air conditions are conducive for creating contrails.”

Another clear example of curvy contrails occurred in March 2016, when half-circles were visible in the sky off the east coast of England. Van Diedenhoven identified the source to be a Royal Air Force aircraft, which he guesses might have been doing a research flight.

References and Further Reading

Worldview (2017, December 14) Aqua MODIS.

NASA Earth Observatory (2013, February 21) Criss-Crossing Contrails.

NASA Earth Observatory image by Joshua Stevens, using MODIS data from LANCE/EOSDIS Rapid Response. Story by Kathryn Hansen.

Instrument(s): Aqua - MODIS

[siva3155]

300+ TOP PHYSICAL & CHEMICAL AGENTS Objective Questions and Answers

PHYSICAL and CHEMICAL AGENTS Multiple Choice Questions :-

1. Which of the following articles can be sterilized in an autoclave? A. Gloves B. Culture media C. Dressing material D. All of these Answer: D 2. Which of the following disinfectants act by disrupting microbial membranes? A. Cationic detergents B. Halogens C. Heavy metals D. Aldehydes Answer: A 3. Which of the following is best to sterilize heat labile solutions? A. Dry heat B. Autoclave C. Membrane filtration D. Pasteurization Answer: C 4. The time required to kill 90% of the microorganisms in a sample at a specific temperature is the A. decimal reduction time B. thermal death point C. F value D. D value Answer: D 5. Which of the following is best used for long term storage of microbial samples when carried out properly? A. Storage in a freezer at -10°C B. Storage in a freezer at ultra low temperatures (-70°C) C. Storage in a refrigerator on an agar slant D. Storage on a petri plate at room temperature Answer: B 6. Which of the following is not a disinfectant containing a heavy metal? A. Silver nitrate B. Mercurochrome C. Copper sulfate D. Chlorine Answer: D 7. Which is the most important surface active disinfectants? A. Amphoteric compounds B. Cationic compounds C. Non-ionic compounds D. Anionic compounds Answer: B 8. Which disinfectant would be most effective against Staphylococcus found in a blood spill? A. Phenol B. Cetylpyridinium chloride C. Hexachlorophene D. None of these Answer: D 9. Which of the following substances can sterilize? A. Alcohol B. Cetylpyridinium chloride C. Ethylene oxide D. Chlorine Answer: C 10. Milk is pasteurized in batch method by keeping it at A. 63°C for 30 minutes B. 72°C for 60 seconds C. 73°C for 30 minutes D. 72°C for 6 minutes Answer: A

PHYSICAL & CHEMICAL AGENTS MCQs 11. Preservation of foods by using salts and sugars works by A. raising pH B. lowering osmotic pressure C. creating a hypertonic environment D. creating a hypotonic environment Answer: C 12. Which of the following items could be sterilized by dry heat sterilization? A. Intravenous (IV) solution B. Plastic IV bags C. Glass pipettes D. rubber gloves Answer: C 13. Which of the following does not kill endospores? A. Autoclave B. Incineration C. Hot air sterilization D. Pasteurization Answer: D 14. Which disinfectant was the most effective against Salmonella"? A. Phenol B. Cetylpyridinium chloride C. Hexachlorophene D. Merthiolate Answer: D 15. If a canning procedure is not properly followed, which type of microbe is most likely to grow in the canned food? A. Obligate Aerobe B. Acidophile C. Mesophile D. Obligate Anaerobe Answer: D 16. Bactericidal concentration of phenol is A. 0.25% B. 0.5% C. 0.75% D. 1% Answer: D 17. Which of the following is most effective for sterilizing mattresses and plastic petri plates? A. Chlorine B. Ethylene oxide C. Glutaraldehyde D. Ultraviolet radiation Answer: B 18. Which of the following skin disinfectant(s) is/are most frequently used? A. Isopropyl alcohol B. Ethyl alcohol C. Both (a) and (b) D. none of these Answer: C 19. All of the following are sporicidal except A. glutaraldehyde B. ethylene oxide C. formaldehyde D. alcohol Answer: D 20. Which of the following describes the effect of ionizing radiation on microbes? A. Changes the 3-dimensional structure of proteins to a 2-dimen-sional form B. Substantially decreases enzymatic activity, slowing microbial reproduction C. Induces electrons and protons to jump out of the molecules of the microbe D. None of the above Answer: C 21. The process of making an object free from living organisms including bacterial and fungal spores and viruses is known as A. pasteurization B. antisepsis C. disinfection D. sterilization Answer: D 22. Media containing spores and thermolabile constituents are sterilized by A. pasteurization B. UV radiation C. dry heat D. tyndalization Answer: B 23. A(n)____is used to prevent infection by killing or inhibiting pathogen growth on animal tissues. A. bacteriostatic agent B. sanitizer C. disinfectant D. antiseptic Answer: D 24. One drawback to the use of ultraviolet light as a sterilizing agent is its A. failure to kill bacteria B. failure to bacterial spores C. failure to kill microbes in a closed environment D. failure to kill microbes located in the center of an object Answer: D 25. Ethylene oxide is used to destroy or kill which of the following microbes? A. Bacteria B. Spores C. Fungi D. All of these Answer: D PHYSICAL and CHEMICAL AGENTS Objective type Questions with Answers 26. Which of the following was the first widely used antiseptic and disinfectant? A. Chlorine B. Phenol C. Iodine D. Alcohol Answer: B 27. If a 1:600 dilution of a test compound kills a standard population of Staphylococcus aureus in 10 minutes but not 5 minutes while a 1:60 dilution of phenol kills the population in the same time, what is the phenol coefficient of the test compound? A. 1 B. 5 C. 10 D. 50 Answer: C 28. Microbes can be removed from a liquid solution by the process of A. filtration B. freeze-drying C. osmosis D. desiccation Answer: A 29. Which of the following is bactericidal? A. Membrane filtration B. Ionizing radiation C. Freeze-drying D. Deep freezing Answer: B 30. Which of the following process can be efficiently carried out by incineration? A. Sterilization of scalpel blades and needles B. Sterilization of all glass syringes C. Sterilization of points of forceps D. Destruction of contaminated materials 31. The organisms retained in the fluids filtered by Seitz filter is A. Proteus B. Staphylococcus C. Clostridium D. None of these Answer: D 32. Which of the following material is sterilized by heating at 160°C in a hot air oven for one hour? A. Swab sticks B. All-glass syringes C. Oils and jellies D. All of these Answer: D 33. For sterilization of which material gamma rays can be used? A. Catheters B. Plastic syringes C. Canulas D. None of these Answer: D 34. Which of the following is sterilized with the help of glutaraldehyde? A. Thermometers B. Bronchoscopes C. Cystoscopes D. All of these Answer: D 35. The time in minutes at a specific temperature needed to kill a population of cells is the A. decimal reduction time B. thermal death point C. thermal death temperature D. F value Answer: D 36. Which of the following is a limitation of the autoclave? A. It takes too long to sterilize B. It lacks the ability to inactivate viruses C. It lacks the ability to kill endospores D. It will destroy heat labile materials Answer: D 37. Which of the following has most heat resistant spores? A. Clostridium histolyticum B. Clostridium perfringens C. Bacillus stearothermophilus D. Bacillus cereus Answer: C 38. The lowest temperature that kills all microorganisms in a liquid suspension in 10 minutes is known as the A. decimal reduction time B. thermal death point C. thermal death temperature D. thermal death time Answer: B 39. Which of the following tests is designed to simulate the natural conditions under which the disinfectants are used in hospitals? A. Phenol coefficient test B. Minimum inhibitory concentration test C. Capacity test D. None of these Answer: C 40. Steam exposure of a material at 100°C for 20 minutes for three consecutive days is known as A. inspissation B. tyndallization C. autoclaving D. none of these Answer: B 41. Which of the following material is sterilized by use of red heat? A. Soiled dressings B. Inoculating wires and loops C. Glass slides D. All-glass syringes Answer: B 42. Which of the following methods will not sterilize? A. Aqueous glutaraldehyde for 10 hours B. Dry heat at 171°C for 1 to 2 hours C. 121°C at 15 lb/in pressure for 15 to 20 minutes D. 100°C boiling water for 30 minutes Answer: D 43. Which of the following is/are vapour-phase disinfectant/s? A. Formaldehyde B. Ethylene oxide C. Both (a) and (b) D. None of these Answer: C 44. Sweet and salty foods frequently don't require refrigeration to prevent spoilage because they have A. insufficient nutrients B. low pH C. high concentration of solutes D. toxic alkaline chemicals Answer: C 45. Iodophores are mixture of A. iodine and aldehydes B. iodine and surface active agents C. iodine and alcohols D. iodine and phenols Answer: B 46. Which of the following compounds are commonly used as general antiseptics to treat cuts and scratches? A. Aldehydes B. Ethylene oxide C. Halogens D. None of these Answer: C 47. Complete destruction of the microorganisms is commonly known as A. disinfection B. sterilization C. antisepsis D. none of these Answer: C PHYSICAL and CHEMICAL AGENTS Questions and Answers pdf Download Read the full article

[fitnesshealthyoga-blog]

New Post has been published on https://fitnesshealthyoga.com/33-winter-going-out-tops-you-can-snag-on-sale-now/

33 Winter Going-Out Tops You Can Snag on Sale Now

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Going out in the winter is always something of a struggle—mostly because the sartorial expectations the bar has for you are in direct competition with the sartorial expectations the weather has for you. It might be freezing out, but it’s probably hot as hell inside that crowded AF bar, club or party you’re planning to check out. The answer: winter going-out tops—specifically, winter going-out tops that are currently on sale.

Listen, I know it got warmer this weekend—and I know that adorable little groundhog predicted an early spring. But the truth is, we’re only hurting ourselves by expecting winter to make an Irish exit. Spring won’t officially strike until March 20, and as a expect-the-worst-be-pleasantly-surprised-by-the-best kinda gal, I’m forecasting more low temperatures and potential snowstorms in our future.

There’s a silver lining to this approach, of course: The retail cycle works entirely in your favor. Stores are already swapping their winter collections for spring options, leaving cold weather-friendly pieces on sale—while there’s still time to wear them. In other words, your winter going-out woes have been thoroughly addressed; your favorite retailers are loaded with winter going-out tops you can score at deep discounts—and then wear this weekend, next weekend and all the other frigid weekends that undoubtedly await us.

Half of me wants to say sorry—the other half is tempted to say you’re welcome. Just know your future self will love you for winter sale shopping, because it means she has something to wear that’s as bar-appropriate as it is winter-appropriate. Even better: She’ll have extra money to spend on drinks, because you didn’t have to break the bank to stock up on these necessities.

Wanna Snake Party Bodysuit, $16 $40 at Nasty Gal

This on-trend bodysuit could totally take you from the office to the bar.

Missguided Plunge-Cut Velvet and Mesh Bodysuit, $15 $30 at ASOS

Because nothing’s sexier than a red velvet bodysuit—especially one with a massive keyhole cut-out.

River Island Glitter Plisse Blouse, $19 $48 at ASOS

Form-fitting isn’t the only way to do winter going-out clothes.

Long-Sleeve Top with Tie-Front Detail, $8.50 $29 at ASOS

A cold weather-friendly going-out top you could wear well into spring.

Warehouse Roll-Neck Top, $27.50 $46 at ASOS

Pair this with anything for instant weather-friendly, statement-making style.

River Island Gathered Wrap-Front Blouse, $39.50 $57 at ASOS

A no-fail silhouette in a no-fail color—an absolute winter win.

Sweet Memories Turtleneck, $29.95 $40 at Free People

Sheer turtlenecks could be your winter going-out bread and butter—if you’ll let them.

Metallic Twist Asymmetric Top, $35 $58 at Topshop

Metallic crop tops are the underrated piece your winter wardrobe has been looking for.

Plus Sequin Shell Top, $21 $54 at Boohoo

So hot it requires no justification.

Snakebite Love Blouse, $16 $32 at Nasty Gal

There are so many ways you could style this one—and all of them are delightful.

How Cowl Can You Be Velvet Bodysuit, $14 $40 at Nasty Gal

The more velvet bodysuits we can get our hands on, the better. (Especially when the deals are this sweet.)

Deep in Thought Printed Bodysuit, $18 $50 at Nasty Gal

In case you were wondering, dressing like a scarf is definitely still trendy.

b.Young Leopard Print High-Neck Top, $35 $49 at ASOS

Desaturated animal prints are such a winter going-out mood.

Presley Striped Metallic Long-Sleeve Top, $24.99 $44 at Urban Outfitters

Stop sleeping on the transparent going-out top—she’s here to keep you looking hot (and feeling appropriately warm).

Missguided Plus Wrap Bodysuit, $14.50 $29 at ASOS

A must-have in any going-out wardrobe, regardless of season.

Plunge Open-Back Long-Sleeve Top, $18 $40 at ASOS

Long-sleeve crop tops are a recipe for winter going-out success.

Bree Velvet Plunging Long-Sleeve Top, $19.99 $39 at Urban Outfitters

The deep deals on velvet are never-ending.

I See How It Is Mesh Bodysuit, $14 $30 at Nasty Gal

Another transparent top to add to your versatile, going-out repertoire.

The Shining Metallic Bodysuit, $18 $50 at Nasty Gal

Exceptionally ’80s—and we like it that way.

May Morning Sweater, $69.95 $108 at Free People

A lower-key option, because realistically, you’re not always going to the club.

Show and Tell Top, $59.95 $78 at Free People

So pretty you’ll be looking for excuses to wear it everywhere.

Flowers in the Window Floral Top, $24 $60 at Nasty Gal

Another top that can take you from work to happy hour—and wherever you head after.

Body with Caging Detail, $13 $26 at ASOS

An abject necessity in any wardrobe.

PrettyLittleThing Striped Flute-Sleeve Crop Top, $14 $24 at ASOS

This flute-sleeve crop is begging to be styled as creatively as possible.

Floral Jacquard Cold-Shoulder Blouse, $17 $44 at Boohoo

An incredible—and surprisingly underrated—silhouette. Your future self will surely thank you for shopping this must-have while it’s on sale.

Lovers + Friends Night Bloom Top, $67 $138 at Revolve

OK, you might get cold. But just like, a little cold.

Plus Kimono-Sleeve Sequin Wrap Top, $19 $48 at Boohoo

Because nothing says winter like sequin-covered everything.

I Like Me Better Long-Sleeve Top, $21.98 $27.99 at Fashion Nova

This top will get you through any season. A sartorial dream come true.

Dark Paradise Glitter Bodysuit, $14 $36 at Nasty Gal

It’s a glitter bodysuit—need I say more?

Warehouse x Ashish Sequin Funnel Neck Top, $31 $78 at ASOS

Iridescent sequins are always a good decision.

Y.A.S. High-Neck Lack Detail Top, $21 $35 at ASOS

Again, short-sleeve options aren’t off the table entirely.

Velvet by Graham & Spencer Meri Top, $44 $73 at Revolve

Need this endlessly versatile piece today, tomorrow and forever.

Get Out Plush Velvet Bodysuit, $14 $40 at Nasty Gal

Nothing says winter luxe like a one-sleeved velvet bodysuit.

  Our mission at STYLECASTER is to bring style to the people, and we only feature products we think you’ll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale. 

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[227snewfacebookfries]

227's™ Facebook Fries!¡' (aka YouTube Chili' NBA) MSN Spicy' News #NBA Mix! Pa. Residents Among 150 People Sickened By Salmonella At Chili Cook-Off #MSN News #NBA Mix!

227's™ Facebook Fries!¡' (aka YouTube Chili' NBA) MSN Spicy' News #NBA Mix! Pa. Residents Among 150 People Sickened By Salmonella At Chili Cook-Off #MSN News #NBA Mix! http://pittsburgh.cbslocal.com/2017/10/11/salmonella-chili-cook-off-illnesses 227's™ YouTube Chili' NBA Season Preview Part 7 - The Starters #MSN News #NBA Mix! https://www.youtube.com/watch?v=4qjjj8DRR7s Salmonella From Wikipedia, the free encyclopedia This article needs an appropriate taxobox. You can help Wikipedia by adding one. Salmonella SalmonellaNIAID.jpg Electron micrograph showing Salmonella typhimurium (lavender) invading cultured human cells Specialty Infectious disease Symptoms Diarrhea, fever, abdominal cramps, vomiting[1] Complications Reactive arthritis, irritable bowel syndrome[2] Usual onset 0.5–3 days post exposure[1] Duration 4–7 days[1] Types Typhoidal, nontyphoidal[1] Causes Salmonella.[1] Risk factors Old, young, weak immune system, bottle feeding, proton pump inhibitors[1] Diagnostic method Stool test[3] Similar conditions Other types of gastroenteritis[2] Prevention Proper preparation and cooking of food[4] Treatment Fluids by mouth, intravenous fluids, antibiotics[1] Frequency 1.2 million non–typhoidal cases per year (US)[1] Deaths 268,000 (2015)[5] Salmonella /ˌsælməˈnɛlə/ is a genus of rod-shaped (bacillus) gram-negative bacteria of the Enterobacteriaceae family. The two species of Salmonella are Salmonella enterica and Salmonella bongori. Salmonella enterica is the type species and is further divided into six subspecies[6] that include over 2,500 serotypes. Salmonella species are non-spore-forming, predominantly motile enterobacteria with cell diameters between about 0.7 and 1.5 µm, lengths from 2 to 5 µm, and peritrichous flagella (all around the cell body).[7] They are chemotrophs, obtaining their energy from oxidation and reduction reactions using organic sources. They are also facultative anaerobes, capable of generating ATP with oxygen ("aerobically") when it is available; or when oxygen is not available, using other electron acceptors or fermentation ("anaerobically").[7] S. enterica subspecies are found worldwide in all warm-blooded animals and in the environment. S. bongori is restricted to cold-blooded animals, particularly reptiles.[8] Salmonella species are intracellular pathogens:[9] certain serotypes cause illness. Nontyphoidal serotypes can be transferred from animal-to-human and from human-to-human. They usually invade only the gastrointestinal tract and cause Salmonella food poisoning; symptoms resolve without antibiotics. However, in sub-Saharan Africa they can be invasive and cause paratyphoid fever, which requires immediate treatment with antibiotics. Typhoidal serotypes can only be transferred from human-to-human, and can cause Salmonella food poisoning, typhoid fever and paratyphoid fever.[10] Typhoid fever occurs when Salmonella invades the bloodstream - the typhoidal form; or in addition spreads throughout the body, invades organs, and secretes endotoxins - the septic form. This can lead to life-threatening hypovolemic shock and septic shock and requires intensive care including antibiotics. Contents 1 Taxonomy 2 History 3 Detection, culture, and growth conditions 4 Nomenclature 5 As pathogens 6 Nontyphoidal Salmonella 6.1 Invasive nontyphoidal salmonella disease 7 Typhoidal Salmonella 8 Global monitoring 9 Molecular mechanisms of infection 10 Resistance to oxidative burst 11 Host adaptation 12 Genetics 13 See also 14 References 15 External links Taxonomy The genus Salmonella is part of the family of Enterobacteriaceae. Its taxonomy has been revised and has the potential to confuse. The genus comprises two species, Salmonella bongori and Salmonella enterica, the latter of which is divided into six subspecies: S. e. enterica, S. e. salamae, S. e. arizonae, S. e. diarizonae, S. e. houtenae, and S. e. indica.[11][12] The taxonomic group contains more than 2500 serotypes (also serovars) defined on the basis of the somatic O (lipopolysaccharide) and flagellar H antigens (the Kauffman–White classification). The full name of a serotype is given as, for example, Salmonella enterica subsp. enterica serotype Typhimurium, but can be abbreviated to Salmonella Typhimurium. Further differentiation of strains to assist clinical and epidemiological investigation may be achieved by antibiotic sensitivity testing and by other molecular biology techniques such as pulsed-field gel electrophoresis, multilocus sequence typing, and, increasingly, whole genome sequencing. Historically, salmonellae have been clinically categorized as invasive (typhoidal) or noninvasive (nontyphoidal salmonellae) based on host preference and disease manifestations in humans.[13] History Salmonella was first visualized in 1880 by Karl Eberth in the Peyer's patches and spleens of typhoid patients.[14] Four years later in 1884 Georg Theodor Gaffky was able to successfully grow the pathogen in pure culture.[15] A year after that, medical research scientist Theobald Smith discovered what would be later known as Salmonella enterica (var. Choleraesuis). At the time, Smith was working as a research laboratory assistant in the Veterinary Division of the United States Department of Agriculture. The department was under the administration of Daniel Elmer Salmon, a veterinary pathologist.[16] Initially, Salmonella Choleraesuis was thought to be the causative agent of hog cholera, so Salmon and Smith named it "Hog-cholerabacillus". The name Salmonella was not used until 1900, when Joseph Leon Lignières proposed that the pathogen discovered by Salmon's group be called Salmonella in his honor.[17]:16 Detection, culture, and growth conditions[edit] Most subspecies of Salmonella produce hydrogen sulfide,[18] which can readily be detected by growing them on media containing ferrous sulfate, such as is used in the triple sugar iron test. Most isolates exist in two phases: a motile phase I and a nonmotile phase II. Cultures that are nonmotile upon primary culture may be switched to the motile phase using a Craigie tube or ditch plate.[19] Salmonella can also be detected and subtyped using multiplex[20] or real-time polymerase chain reactions (PCR)[21] from extracted Salmonella DNA. Mathematical models of Salmonella growth kinetics have been developed for chicken, pork, tomatoes, and melons.[22][23][24][25][26] Salmonella reproduce asexually with a cell division interval of 40 minutes.[17]:16 Salmonella species lead predominantly host-associated lifestyles, but the bacteria were found to be able to persist in a bathroom setting for weeks following contamination, and are frequently isolated from water sources, which act as bacterial reservoirs and may help to facilitate transmission between hosts.[27] Salmonella is notorious for its ability to survive desiccation and can persist for years in dry environments and foods.[28] The bacteria are not destroyed by freezing,[29][30] but UV light and heat accelerate their destruction. They perish after being heated to 55 °C (131 °F) for 90 min, or to 60 °C (140 °F) for 12 min.[31] To protect against Salmonella infection, heating food for at least 10 minutes to an internal temperature of 75 °C (167 °F) is recommended.[32][33] Salmonella species can be found in the digestive tracts of humans and animals, especially reptiles. Salmonella on the skin of reptiles or amphibians can be passed to people who handle the animals.[34] Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals.[35] Nomenclature Initially, each Salmonella "species" was named according to clinical considerations,[36] for example Salmonella typhi-murium (mouse typhoid fever), S. cholerae-suis. After it was recognized that host specificity did not exist for many species, new strains received species names according to the location at which the new strain was isolated. Later, molecular findings led to the hypothesis that Salmonella consisted of only one species,[37] S. enterica, and the serotypes were classified into six groups,[38] two of which are medically relevant. As this now-formalized nomenclature[39][40] is not in harmony with the traditional usage familiar to specialists in microbiology and infectologists, the traditional nomenclature is still common. Currently, the two recognized species are S. enterica, and S. bongori. In 2005, a third species, Salmonella subterranean, was proposed, but according to the World Health Organization, the bacterium reported does not belong in the genus Salmonella.[41] The six main recognised subspecies are: enterica (serotype I), salamae (serotype II), arizonae (IIIa), diarizonae (IIIb), houtenae (IV), and indica (VI).[42] The former serotype (V) was bongori, which is now considered its own species. The serotype or serovar, is a classification of Salmonella into subspecies based on antigens that the organism presents. It is based on the Kauffman-White classification scheme that differentiates serological varieties from each other. Serotypes are usually put into subspecies groups after the genus and species, with the serotypes/serovars capitalized, but not italicized: An example is Salmonella enterica serovar Typhimurium. More modern approaches for typing and subtyping Salmonella include DNA-based methods such as pulsed field gel electrophoresis, multiple-loci VNTR analysis, multilocus sequence typing, and multiplex-PCR-based methods.[43][44] As pathogens[edit] Salmonella species are facultative intracellular pathogens.[9] A facultative organism uses oxygen to make ATP: when it is not available it "exercises its option"—the literal meaning of the term—and makes ATP via fermentation, or by substituting one or more of four less efficient electron acceptors has oxygen at the end of the electron transport chain: sulfate, nitrate, sulfur, or fumarate. Most infections are due to ingestion of food contaminated by animal feces; or by human feces, such as by a food service worker at a commercial eatery. Salmonella serotypes can be divided into two main groups—typhoidal and nontyphoidal Salmonella. Nontyphoidal serotypes are more common, and usually cause self-limiting gastrointestinal disease. They can infect a range of animals, and are zoonotic, meaning they can be transferred between humans and other animals. Typhoidal serotypes include Salmonella Typhi and Salmonella Paratyphi A, which are adapted to humans and do not occur in other animals. Nontyphoidal Salmonella See also: Salmonellosis Infection with nontyphoidal serotypes of Salmonella generally results in food poisoning. Infection usually occurs when a person ingests foods that contain a high concentration of the bacteria. Infants and young children are much more susceptible to infection, easily achieved by ingesting a small number of bacteria. In infants, infection through inhalation of bacteria-laden dust is possible. The organisms enter through the digestive tract and must be ingested in large numbers to cause disease in healthy adults. An infection can only begin after living salmonellae (not merely Salmonella-produced toxins) reach the gastrointestinal tract. Some of the microorganisms are killed in the stomach, while the surviving ones enter the small intestine and multiply in tissues. Gastric acidity is responsible for the destruction of the majority of ingested bacteria, but Salmonella has evolved a degree of tolerance to acidic environments that allows a subset of ingested bacteria to survive.[45] Bacterial colonies may also become trapped in mucus produced in the esophagus. By the end of the incubation period, the nearby host cells are poisoned by endotoxins released from the dead salmonellae. The local response to the endotoxins is enteritis and gastrointestinal disorder. About 2,000 serotypes of nontyphoidal Salmonella are known, which may be responsible for as many as 1.4 million illnesses in the United States each year. People who are at risk for severe illness include infants, elderly, organ-transplant recipients, and the immunocompromised.[35] Invasive nontyphoidal salmonella disease While in developed countries, nontyphoidal serotypes present mostly as gastrointestinal disease; in sub-Saharan Africa, these serotypes can create a major problem in bloodstream infections, and are the most commonly isolated bacteria from the blood of those presenting with fever. Bloodstream infections caused by nontyphoidal salmonellae in Africa were reported in 2012 to have a case fatality rate of 20–25%. Most cases of invasive nontyphoidal salmonella infection (iNTS) are caused by S. typhimurium or S. enteritidis. A new form of Salmonella typhimurium (ST313) emerged in the southeast of the African continent 75 years ago, followed by a second wave which came out of central Africa 18 years later. This second wave of iNTS possibly originated in the Congo Basin, and early in the event picked up a gene that made it resistant to the antibiotic chloramphenicol. This created the need to use expensive antimicrobial drugs in areas of Africa that were very poor, making treatment difficult. The increased prevalence of iNTS in sub-Saharan Africa compared to other regions is thought to be due to the large proportion of the African population with some degree of immune suppression or impairment due to the burden of HIV, malaria, and malnutrition, especially in children. The genetic makeup of iNTS is evolving into a more typhoid-like bacterium, able to efficiently spread around the human body. Symptoms are reported to be diverse, including fever, hepatosplenomegaly, and respiratory symptoms, often with an absence of gastrointestinal symptoms.[46] Typhoidal Salmonella See also: Typhoid fever and Paratyphoid fever Typhoid fever is caused by Salmonella serotypes which are strictly adapted to humans or higher primates—these include Salmonella Typhi, Paratyphi A, Paratyphi B and Paratyphi C. In the systemic form of the disease, salmonellae pass through the lymphatic system of the intestine into the blood of the patients (typhoid form) and are carried to various organs (liver, spleen, kidneys) to form secondary foci (septic form). Endotoxins first act on the vascular and nervous apparatus, resulting in increased permeability and decreased tone of the vessels, upset of thermal regulation, and vomiting and diarrhoea. In severe forms of the disease, enough liquid and electrolytes are lost to upset the water-salt metabolism, decrease the circulating blood volume and arterial pressure, and cause hypovolemic shock. Septic shock may also develop. Shock of mixed character (with signs of both hypovolemic and septic shock) is more common in severe salmonellosis. Oliguria and azotemia may develop in severe cases as a result of renal involvement due to hypoxia and toxemia. Global monitoring In Germany, food poisoning infections must be reported.[47] From 1990 to 2005, the number of officially recorded cases decreased from about 200,000 to about 50,000 cases. In the United States, about 50,000 cases of Salmonella infection are reported each year.[48] A World Health Organization study estimated that 21,650,974 cases of typhoid fever occurred in 2000, 216,510 of which resulted in death, along with 5,412,744 cases of paratyphoid fever.[49] Molecular mechanisms of infection Mechanisms of infection differ between typhoidal and nontyphoidal serotypes, owing to their different targets in the body and the different symptoms that they cause. Both groups must enter by crossing the barrier created by the intestinal cell wall, but once they have passed this barrier, they use different strategies to cause infection. Nontyphoidal serotypes preferentially enter M cells on the intestinal wall by bacterial-mediated endocytosis, a process associated with intestinal inflammation and diarrhoea. They are also able to disrupt tight junctions between the cells of the intestinal wall, impairing the cells' ability to stop the flow of ions, water, and immune cells into and out of the intestine. The combination of the inflammation caused by bacterial-mediated endocytosis and the disruption of tight junctions is thought to contribute significantly to the induction of diarrhoea.[50] Salmonellae are also able to breach the intestinal barrier via phagocytosis and trafficking by CD18-positive immune cells, which may be a mechanism key to typhoidal Salmonella infection. This is thought to be a more stealthy way of passing the intestinal barrier, and may, therefore, contribute to the fact that lower numbers of typhoidal Salmonella are required for infection than nontyphoidal Salmonella.[50] Salmonella cells are able to enter macrophages via macropinocytosis.[51] Typhoidal serotypes can use this to achieve dissemination throughout the body via the mononuclear phagocyte system, a network of connective tissue that contains immune cells, and surrounds tissue associated with the immune system throughout the body.[50] Much of the success of Salmonella in causing infection is attributed to two type III secretion systems which function at different times during an infection. One is required for the invasion of nonphagocytic cells, colonization of the intestine, and induction of intestinal inflammatory responses and diarrhea. The other is important for survival in macrophages and establishment of systemic disease.[50] These systems contain many genes which must work co-operatively to achieve infection. The AvrA toxin injected by the SPI1 type III secretion system of S. Typhimurium works to inhibit the innate immune system by virtue of its serine/threonine acetyltransferase activity, and requires binding to eukaryotic target cell phytic acid (IP6).[52] This leaves the host more susceptible to infection. Salmonellosis is known to be able to cause back pain or spondylosis. It can manifest as five clinical patterns: gastrointestinal tract infection, enteric fever, bacteremia, local infection, and the chronic reservoir state. The initial symptoms are nonspecific fever, weakness, and myalgia among others. In the bacteremia state, it can spread to any parts of the body and this induces localized infection or it forms abscesses. The forms of localized Salmonella infections are arthritis, urinary tract infection, infection of the central nervous system, bone infection, soft tissue infection, etc.[53] Infection may remain as the latent form for a long time, and when the function of reticular endothelial cells is deteriorated, it may become activated and consequently, it may secondarily induce spreading infection in the bone several months or several years after acute salmonellosis.[53] Resistance to oxidative burst A hallmark of Salmonella pathogenesis is the ability of the bacterium to survive and proliferate within phagocytes. Phagocytes produce DNA damaging agents such as nitric oxide and oxygen radicals as a defense against pathogens. Thus, Salmonella species must face attack by molecules that challenge genome integrity. Buchmeier et al.[54] showed that mutants of Salmonella enterica lacking RecA or RecBC protein function are highly sensitive to oxidative compounds synthesized by macrophages, and furthermore these findings indicate that successful systemic infection by S. enterica requires RecA and RecBC mediated recombinational repair of DNA damage.[54][55] Host adaptation Salmonella enterica, through some of its serotypes such as Typhimurium and Enteriditis, shows signs of the ability to infect several different mammalian host species, while other serotypes such as Typhi seem to be restricted to only a few hosts.[56] Some of the ways that Salmonella serotypes have adapted to their hosts include loss of genetic material and mutation. In more complex mammalian species, immune systems, which include pathogen specific immune responses, target serovars of Salmonella through binding of antibodies to structures like flagella. Through the loss of the genetic material that codes for a flagellum to form, Salmonella can evade a host's immune system.[57] In the study by Kisela et al., more pathogenic serovars of S. enterica were found to have certain adhesins in common that have developed out of convergent evolution.[58] This means that, as these strains of Salmonella have been exposed to similar conditions such as immune systems, similar structures evolved separately to negate these similar, more advanced defenses in hosts. There are still many questions about the way that Salmonella has evolved into so many different types but it has been suggested that Salmonella evolved through several phases. As Baumler et al. have suggested, Salmonella most likely evolved through horizontal gene transfer, formation of new serovars due to additional pathogenicity islands and through an approximation of its ancestry.[59] So, Salmonella could have evolved into its many different serotypes through gaining genetic information from different pathogenic bacteria. The presence of several pathogenicity islands in the genome of different serotypes has lent credence to this theory.[59] Genetics In addition to its importance as a pathogen, Salmonella enterica serovar Typhimurium has been instrumental in the development of genetic tools that led to an understanding of fundamental bacterial physiology. These developments were enabled by the discovery of the first generalized transducing phage, P22,[60] in Typhimurium that allowed quick and easy genetic exchange that allowed fine structure genetic analysis. The large number of mutants led to a revision of genetic nomenclature for bacteria.[61] Many of the uses of transposons as genetic tools, including transposon delivery, mutagenesis, construction of chromosome rearrangements, were also developed in Typhimurium. These genetic tools also led to a simple test for carcinogens, the Ames Test.[62] See also Host-pathogen interface 1984 Rajneeshee bioterror attack 2008 United States salmonellosis outbreak 2008–2009 peanut-borne salmonellosis Bismuth sulfite agar Food testing strips List of foodborne illness outbreaks Salmonellosis Wright County Egg Rappaport Vassiliadis soya peptone broth XLD agar American Public Health Association v. Butz References ^ Jump up to: a b c d e f g h "Salmonella". CDC. 9 March 2015. Archived from the original on 25 May 2017. Retrieved 7 May 2017. ^ Jump up to: a b Hald, T. (2013). Advances in microbial food safety: 2. Pathogen update: Salmonella. Elsevier Inc. Chapters. p. 2.2. ISBN 9780128089606. 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Bessen, Debra E, ed. "Multilocus Sequence Typing as a Replacement for Serotyping in Salmonella enterica". PLOS Pathogens. 8 (6): e1002776. PMC 3380943 Freely accessible. PMID 22737074. doi:10.1371/journal.ppat.1002776. open access publication – free to read Jump up ^ Garcia-del Portillo, Francisco; John W. Foster; Brett Finlay (1993). "Role of Acid Tolerance Response Genes in Salmonella tymphimurium Virulence". Infection and Immunity. 61 (10): 4489–4492. Jump up ^ Feasey, Nicholas A.; Gordon Dougan; Robert A. Kingsley; Robert S. Heyderman; Melita A. Gordon (2012). "Invasive non-typhoidal salmonella disease: an emerging and neglected tropical disease in Africa". The Lancet. 379: 2489–2499. PMC 3402672 Freely accessible. PMID 22587967. doi:10.1016/S0140-6736(11)61752-2. Jump up ^ § 6 and § 7 of the German law on infectious disease prevention, Infektionsschutzgesetz Jump up ^ Centers for Disease Control and Prevention Jump up ^ Crump, John A.; Luby, Stephen P.; Mintz, Eric D. (May 2004). "The global burden of typhoid fever.". Bulletin of the World Health Organization. 82 (5): 346–353. PMC 2622843 Freely accessible. PMID 15298225. ^ Jump up to: a b c d Haraga, Andrea; Maikke B. Ohlson; Samuel I. Miller (2008). "Salmonellae interplay with host cells". Nature Reviews Microbiology. 6: 53–66. doi:10.1038/nrmicro1788. Jump up ^ Kerr, M. C.; Wang, J. T. H.; Castro, N. A.; Hamilton, N. A.; Town, L.; Brown, D. L.; Meunier, F. A.; Brown, N. F.; Stow, J. L.; Teasdale, R. D. (2010). "Inhibition of the PtdIns(5) kinase PIKfyve disrupts intracellular replication of Salmonella". The EMBO Journal. 29 (8): 1331–1347. PMC 2868569 Freely accessible. PMID 20300065. doi:10.1038/emboj.2010.28. Jump up ^ Mittal R, Peak-Chew SY, Sade RS, Vallis Y, McMahon HT (2010). "The Acetyltransferase Activity of the Bacterial Toxin YopJ of Yersinia Is Activated by Eukaryotic Host Cell Inositol Hexakisphosphate". J Biol Chem. 285 (26): 19927–34. PMC 2888404 Freely accessible. PMID 20430892. doi:10.1074/jbc.M110.126581. ^ Jump up to: a b Choi YS, Cho WJ, Yun SH, Lee SY, Park SH, Park JC, Jang EH, Shin HY (2010). "A case of back pain caused by Salmonella spondylitis -A case report-". Korean J Anesthesiol. 59 Suppl: S233–7. PMC 3030045 Freely accessible. PMID 21286449. doi:10.4097/kjae.2010.59.S.S233. ^ Jump up to: a b Buchmeier NA, Lipps CJ, So MY, Heffron F (1993). "Recombination-deficient mutants of Salmonella typhimurium are avirulent and sensitive to the oxidative burst of macrophages". Mol. Microbiol. 7 (6): 933–6. PMID 8387147. doi:10.1111/j.1365-2958.1993.tb01184.x. Jump up ^ Cano DA, Pucciarelli MG, García-del Portillo F, Casadesús J (2002). "Role of the RecBCD recombination pathway in Salmonella virulence". J. Bacteriol. 184 (2): 592–5. PMC 139588 Freely accessible. PMID 11751841. doi:10.1128/jb.184.2.592-595.2002. Jump up ^ Thomson, Nicholas R.; Clayton, Debra J.; Windhorst, Daniel; et al. (2008). "Comparative genome analysis of Salmonella Enteritidis PT4 and Salmonella Gallinarum 287/91 provides insights into evolutionary and host adaptation pathways". Genome Res. 18: 1624–1637. PMC 2556274 Freely accessible. PMID 18583645. doi:10.1101/gr.077404.108. Jump up ^ Pang, Stanley. Octavia, Sophie. Feng, Lu. Liu, Bin. Reeves, Peter R. Lan, Ruiting. Wang, Lei (2011). "Genomic diversity and adaptation of Salmonella enterica serovar Typhimurium from analysis of six genomes of different phage types". BMC Genomics. 12: 425. doi:10.1186/1471-2164-12-425. Jump up ^ Kisiela, D. I.; Chattopadhyay, S.; Libby, S. J.; Karlinsey, J. E.; Fang, F. C.; et al. (2012). "Evolution of Salmonella enterica Virulence via Point Mutations in the Fimbrial Adhesin". PLoS Pathog. 8 (6): e1002733. doi:10.1371/journal.ppat.1002733. ^ Jump up to: a b Bäumler, Andreas J.; Tsolis, Renée M.; Ficht, Thomas A.; Adams, L. Garry (1998). "Evolution of Host Adaptation in Salmonella enterica". Infect. Immun. 66 (10): 4579–4587. PMC 108564 Freely accessible. PMID 9746553. Jump up ^ Zinder N, Lederberg J (1952). "Genetic exchange in Salmonella" (PDF). J. Bacteriol. 64 (5): 679–699. PMC 169409 Freely accessible. PMID 12999698. Jump up ^ Demerec, M.; A. Adelberg; A. J. Clark; P. Hartman (1966). "A proposal for a uniform nomenclature in bacterial genetics" (PDF). Genetics. 54 (1): 61–76. PMC 1211113 Freely accessible. PMID 5961488. Jump up ^ Ames, B.; J. McCann; E. Yamasaki (1975). "Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test". Mutat Res. 31 (6): 347–364. PMID 768755. doi:10.1016/0165-1161(75)90046-1. External links Wikimedia Commons has media related to Salmonella. Wikispecies has information related to: Salmonella Background on Salmonella from the Food Safety and Inspection Service of the United States Department of Agriculture Salmonella genomes and related information at PATRIC, a Bioinformatics Resource Center funded by NIAID Questions and Answers about commercial and institutional sanitizing methods Symptoms of Salmonella Poisoning Salmonella as an emerging pathogen from IFAS Notes on Salmonella nomenclature Salmonella motility video Avian Salmonella Overview of Salmonellosis — The Merck Veterinary Manual Prokaryotes: Bacteria classification (phyla and orders) Chicken Food safety Categories: Salmonella Enterobacteriaceae Gram-negative bacteria Pathogenic bacteria Zoonoses Rodent-carried diseases Bacteria genera http://pittsburgh.cbslocal.com/2017/10/11/salmonella-chili-cook-off-illnesses/

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[personalrecoverykit]

An Analysis Of Effortless Entrepreneurship Methods

Rome2rio additionally presents on-line bookings for selected operators https://docs.google.com/document/d/1AgU_GnH78etmNdOxZ6dNUuZnhxTml0Kn/, making reservations straightforward and simple. Castlewood is a former census-designated place in southern Arapahoe County, Colorado, United States. It has been part Tyler T. Tysdal of town of Centennial because the city’s incorporation in 2001.

What is a high paying job?

Anesthesiologists are the top-paid workers in the U.S. and make a mean salary of $267,020 per year, according to data from the Bureau of Labor Statistics, compiled by U.S. News. Surgeons and oral surgeons round out the top three jobs with the highest earning power, and jobs in health care take the top 10 spots overall.

Colorado, the Centennial state, consists of the Western slopes, and the Eastern plains along with the Front Range foothills. The Continental Divide splits the state into the western and japanese elements, each with completely different sub-climatic zones. The Eastern Plains are semi-arid (Köppen local weather classification BSk) with clear skies and abundant sunshine. Day temperatures typically vary within the ninety°F (32.2°C) to 100°F (37.eight°C) vary through the summer. The hot and dry climate creates a vast distinction between the every day excessive and low temperatures, usually to the tune of 30°F (-1.1°C) or larger.

They break up time in Los Angeles and Colorado working on tasks, and ultimately caught the attention of Comedy Central for the pilot of somewhat show called South Park. The show was a success and has been working from 1997 till the current day. Born in Conifer, Colorado, in 1969, South Parkco-creator Trey Parker all the time had a factor for comedy.

The resort has delivered greater than 200,000 vacations for his or her four,000 plus Members and their households. Full-service relocation & talent mobility services; serving to organizations manage everything involved in worker relocation. This is a stable job with a company that might be round for the foreseeable future. Pilgrim ‘s is one of the largest poultry producers on the planet, producing healthy, high-high quality meals merchandise that go into a few of the world’s most interesting recipes. With the assistance of P2 business customers are now empowered to perform their own self-service analysis and create their own reports.

Dirt lot, damaged home windows , trash strewn everywhere, beat down cars, the park MANAGER is missing enamel/wears a grimy mumu, and three-legged dogs. Last week, the city came out with a fireplace truck to carry somebody up within the growth to take footage for code violations. I most likely wouldn’t walk around at night in Sheridan (Hampden/285 at Federal up to Sheridan) both. Contrary to what Denver locals imagine, Denver does NOT have ghetto neighborhoods. Sure there are run-down neighborhoods and there are low-income ones where you could really feel uncomfortable but there aren’t any ghetto neighborhoods in this metropolis.

The Private Equity Career Path: The Complete Guide

This commercial off the shelf answer has enabled many agencies to benefit from package implementations, providing extra value efficient and fully useful software methods to our clients. We have expanded past tax and now do implementations for Motor Vehicle, Drivers License, Unemployment Insurance and Unemployment Benefit companies. Much of the work at FAST occurs on our shopper sites as a part of the product implementation. Individuals who understand the technical features of techniques implementation in addition to the business needs of our purchasers fill these positions. Employees participate in the full project life cycle from necessities gathering via manufacturing help.

Save time and discover higher-high quality jobs than on different sites, guaranteed. Each yr, ColoradoBiz does in depth analysis, collects trade data and facilitates reader voting to supply varied enterprise rankings. Inside the partitions of the citadel-like magic store, visitors discover a arms-on play surroundings stuffed with games, puzzles, magic methods, and costumes. It’s a kitschy store excellent for presents, nevertheless it’s additionally a spot that a kid (or a grown-up) may go and play for hours on finish.

They begin with prenatal care and go all through management growth for qualified younger adults. They take a protracted-term strategy to what they do and transcend Colbat Sports simple involvement in the lives of the kids and households they serve. Cimarex Energy Co. is an organization engaged in hydrocarbon exploration.

Students receiving internship offers before November 9, 2020, because of on-campus recruiting shall be given until November 23, 2020, or two weeks from the date of the supply, whichever is later, to decide. Any student receiving an additional internship provide after finishing a prior internship together with your agency or company will be given till November 30, 2020, to make a decision.

Importance Of Entrepreneurship:

They help individuals learn extra about issues by promoting reading as a way of studying. Green Chef has a wide variety of meal plans to fit your way of life. They deliver organic components and easy recipes to cook delicious dinners in about half-hour. Each box consists of new recipes from the meal plan of your choice.

Alliance Data Care Centers have landed among the many high 5 % of name centers within the trade nationwide. Despite the whopping 900-plus individuals employed by the Colorado department alone, Alliance Data strives to take care of a familial office culture. Alliance Data provides notable business names around the globe with branded credit score-card packages and loyalty-pushed advertising campaigns that goal to foster and strengthen sincere relationships between shoppers and prospects. At Alliance Data, the important thing to building profitable relationships for its clients is to first build profitable relationships inside its own organization. “At Jefferson Center, our neighborhood is on the core of every little thing we do.

If you’re that worried about getting assaulted, simply draw a line from Saks/Macy’s to the closest Whole foods, stay within a block of that line, after which hope that the boredom, pretension, and douchebaggery would not kill you. As somebody how is from Denver, and also lived in the bay space, There really are no neighborhoods that are ghetto.

Spectranetics provides expert instruments, training and help designed to assist successfully handle each cardiac lead, modify all plaque and eradicate restenosis and amputation, saving time, cash and lives. They innovate, create and apply unique Tyler T. Tysdal know-how options that respond to unmet wants in underserved markets. Catholic Health Initiatives is a national nonprofit well being system with headquarters in Englewood, Colorado.

Is Kylie Jenner a entrepreneur?

Entrepreneur Kylie Jenner started Kylie Cosmetics two years ago with a $29 lip kit, and as Forbes reports, “has sold more than $630 million worth of makeup since.” Jenner owns 100 percent of a company that Forbes conservatively estimates is worth $800 million.

Glenwood Springs in the west averages between 39°F (three.9°C) to 70°F (21.1°C), while Boulder in the east is between 44°F (6.7°C) to seventy two°F (22.2°C). The average excessive temperatures are generally within the heat 50°F (10°C) to 60°F (15.6°C), while nights are on the colder side in the 25°F (-3.9°C) to 41°F (5°C) across the state. Day excessive temperatures average within the heat 42°F (5.6°C) to 60°F (15.6°C) range throughout completely different areas of the state but the nights are chilly with average low temperatures in the 4°F (-15.6°C) to 34°F (1.1°C).

Beef cattle are fattened in feedlots, mostly round Greeley, the place they are fed grains and other feed of excessive food value. Colorado’s agricultural production is domintated (75%) by livestock and livestock merchandise, pushed by the cattle business. Over 60% of the state’s agricultural revenues are provided by the growth of cattle and calves. The Colorado economy is split roughly by the state’s panorama. Between the eastern plains and the western mountains, Colorado’s city areas are house to most services, and manufacturing exercise.

and Colorado Springs within the east common between 25°F (-3.9°C) to fifty five°F (12.eight°C), whereas Alamosa, Aspen, and Gunnison in the west are between 12°F (-11.1°C) to 47°F (8.3°C). The average high temperatures are typically comfy in the day in the fifty five°F (12.8°C) to sixty five°F (18.three°C) range but the nights are chilly with the average low temperatures within the 25°F (-3.9°C) to forty°F (4.four°C) vary. Western Colorado is usually beneath freezing temperatures because the nights become frosty. Alamosa within the west averages in the 25°F (-3.9°C) to sixty two°F (16.7°C) vary, while Canon City in the east is between 37°F (2.8°C) to 68°F (20°C).

Leprino Foods is an American company with headquarters in Denver, Colorado that produces cheese, lactose, whey protein and sweet whey. Qurate Retail Group, previously generally known as Liberty Interactive, is an American media conglomerate managed by firm Chairman John C. Antero Resources is an impartial exploration and production firm. They are engaged in the exploitation, improvement and acquisition of natural fuel, NGLs and oil properties.

Vertiv convened a panel of world important infrastructure consultants to systematically quantify and rank the criticality of multiple industries based mostly on 15 standards. Mass transit-specifically rail and air transportation-ranked second on the record, adopted by telecommunications, upstream oil and gas exercise and cloud and colocation. He went to the Berklee College of Music for a semester earlier than transferring to the University of Colorado Boulder. This is the place he met Matt Stone, additionally a Colorado local, in a film class.

REI’s celebration of the outside additionally extends to its employees. Employee perks embrace paid time off to go outside and discount packages.

AreaVibes also gives the suburb an A+ score for its many amenities and conveniences. If you live in Utah and also you’re looking for a job, you’ve come to the best place. RK operates two facilities in Denver and Henderson, Colorado that span 24 acres and embody one hundred fifty five,000 sq. ft of modern fabrication and manufacturing space.

If you’re in search of an excellent profession alongside an excellent work/life balance and working environment, listed below are the best locations to work in Denver. This is a list of notable firms based or having main operations within the Denver-Aurora Metropolitan Area.

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[cookingawe]

Fresh Mango Salsa Recipe - Spend With Pennies

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Fresh Mango Salsa Recipe - Spend With Pennies

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Mango Salsa is a delicious combination of sweet juicy mangoes, tart lime juice and peppers for the perfect combination of sweet and heat.  

Use as a topper for grilled chicken, fish tacos, or serve it up with tortilla chips and margaritas for the perfect Mexican snack!

Sweet & Savory

Take the crisp and colorful bounty of summer and put together this sweet and spicy topping that can also be a dip! Use fresh ingredients from your garden or the farmers market and double the recipe because it’ll get used up super quick!

The best way to show off all the bright colors of mango salsa is to dice the fruit and veggies uniformly. The easiest way to achieve this is to use my favorite vegetable chopper. It’s so easy to do and looks so fancy!

Dice the mangoes and red pepper. Mince the red onion and jalapeño (keep the seeds in for a spicier flavor)!

Mix together, add the remaining ingredients, and season with salt and pepper.

Let all the flavors marinate for 30 minutes at room temperature and serve!

What to Serve with Mango Salsa

Mango salsa is a perfect topping for fish and seafood, like shrimp tacos and grilled salmon, but it also makes a great dip for chips and crackers! Mixed with softened cream cheese, mango salsa makes an elegant spread on a burger or in a vegetarian sandwich!

Add or substitute equal amounts of fresh pineapple or fresh peaches for a different twist. This recipe is so versatile, so healthy and so easy to make, it’ll be a summer staple every year!

How Long Does Mango Salsa Last?

Mango salsa will last about 5 days in the refrigerator. Before serving again, stir and refresh the flavors by adding a little splash of lime juice and salt and pepper.

Can You Freeze Mango Salsa?

Mango salsa can be frozen by putting in an airtight container or zippered bag that is labeled for up to about 3 months. However, it will not be as firm once it is thawed. Drain the extra water, add some new diced mangos, or fruit like pineapple or peach for a whole new look and taste!

More Fresh & Scoopable Appetizers

FRESH MANGO SALSA RECIPE

Resting Time 30 minutes

Total Time 20 minutes

This mango salsa features sweet juicy mangoes, tart lime juice and jalapeno peppers for the perfect combination of sweet and heat. Use this as a topper for grilled chicken or fish or serve it up with tortilla chips and margaritas for the perfect snack!

1 large or 2 small mangoes diced

1 red pepper diced

1/4 cup red onion minced

1 jalapeño seeded & minced

1/2 lime juiced

3 tablespoons chopped cilantro

1/2 tablespoon olive oil

1/2 tsp cumin

salt to taste

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Combine all ingredients and let stand at room temperature for 30 minutes.

So delicious with tortilla chips or on chicken or fish.

Nutrition Information

Calories: 39, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 98mg, Carbohydrates: 7g, Fiber: 1g, Sugar: 5g, Protein: 1g, Vitamin A: 19.1%, Vitamin C: 48.8%, Calcium: 0.5%, Iron: 1.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Inspired by Looney Spoons

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[stephanmeierblog]

The Car Glossary For First Time Car Owners

This year we’re kicking off our blog with a series for first time car owners. Whether you just turned 16 and got your license or moved out of the city where you hardly ever used your car. Even if you could just use a refresher, our next few blogs are going to cover everything you need to know about driving and owning a car, starting with a refresher on important car terms.

As someone who is new to owning a car, there are a few car terms that you may not recognize. But you’ll need to know them so that you can properly take care of your car, so we figured a Car Glossary was in order.

In our car glossary we will cover the most important car terms you need to know from A to Z. Everything from car maintenance, car parts, road safety, and service terms. Memorize these car terms and you won’t seem like a beginner driver at all.  

Car Terms Glossary

A. Antifreeze: First on our list of car terms – a fluid that prevents water from freezing and raises the boiling point of engine coolant. It prevents overheating in warm temperatures while also keeping the water from freezing in the cold temperatures. It protects your engine from corrosion.

B. Brake pads: A very important car part that aids your car in stopping. It’s a plate that causes friction to slow the rotors and help your vehicle stop. These wear down over time and usually need to be replaced after every 50,000 miles.

C. Cruise control: You’ve probably heard of this car term before. It’s a car setting that allows you to set a controlled speed on your vehicle. If you’re a first time driver it’ll be helpful for you to learn how to use it. It makes long distance travel, such as on driving on highways, a little easier.

D. Destination Distance Sign: Even if you’ve just began driving you’ve seen these signs. It’s the big green signs on highways that list an upcoming city and the distance in miles you have until you reach it. They’re helpful on long distance trips in planning to stop for gas.

E. Engine Oil: This keeps your car engine running smoothly and is a very important part of your car’s general maintenance. It usually needs to be changed every 3,000 to 5,000 miles, but you can check your owner’s manual to be sure.

F. Fuel Economy: This car term is the number of miles per gallon a vehicle gets. The average MPG for midsize and compact cars is around 23 and a considerably good MPG is between 34 and 39. Keep this in mind if you’re going to buy a car soon and it’ll help you narrow down your options.

G. Gauges: This is the information regarding the operation of the vehicle in your car’s dashboard. It shows your fuel level, speedometer, distance traveled, etc.

H. HVAC: A common car term you will hear every now and then that stands for Heating, Ventilation, and Air Conditioning.

I. Idle Speed: The speed of the engine in neutral and at minimum throttle.

J. Jumper Cables: A pair of cables that carries an electric charge from one car battery to another. It’s a good idea to learn how to use these and keep them in your car at all time. If your car won’t start, jumper cables can usually get it started for you so you can get it to an auto shop.

K. Keyless Ignition: A car feature new to many cars, this is a system that allows you to start the car by pushing a button, rather than inserting and turning a key. It starts by sensing the electric “key” inside the vehicle.

L. Lemon Car: This is slang for a vehicle that has a multitude of problems making it unsafe to drive. Usually lemon cars are bought from a dealer without knowing they have significant problems. Hopefully you’re never in that situation but here’s what to do if you are.

M. Manual: It’s a good idea to keep your car manual in your car at all times just in case you need to reference it for any reason.

N. NHTSA: The National Highway Traffic Safety Administration is a great resource for everything car safety related. Most importantly, you can check here for vehicle safety ratings and to see if your car has any recalls. If your car does have a recall, here’s how to take care of it.

O. Oil Filter: It filters out dirt and other contaminants from the engine oil. This car part usually needs to be changed every other time you have your oil changed.

P. PSI: It stands for Pounds per Square Inch and is a unit to measure the air pressure in your tires. You’ll need to know the PSI for your tires so you can air them up properly. You can usually find this on a stick on the inside of the driver’s door or in the owner’s manual.

Q. Quote: Whenever you’re ready to sell your car, get a quote from 1800CashForJunkCars. We can pay you cash for your car in as little as 24 hours! You can also call us at 1-888-416-2220 to get your instant, risk-free quote today.

R. Radiator: The device in front of the engine that the hot engine coolant is circulated and cooled, before going back into the engine to cool it.

S. Salvage Title: This means that a car has been in a major accident or is a junk car that has not been properly maintained. Hopefully you never need to know the salvage value of your own car, but here’s how to determine the value of a salvage car just in case.

T. Title: This is the legal document that establishes ownership of a specific vehicle. There are different types of car titles and it’s important to know which your car has.

U. U-Joint: A Universal Joint is a joint that allows power to be transmitted around an angle. These are usually just on heavy duty vehicles and jeeps.

V. VIN: The Vehicle Identification Number is the identification number for your car. You can usually find it in the lower left hand corner of your car windshield.

W. Water Pump: This is the part of your car that circulates the coolant from the radiator to the engine block.

Y. Yearly Inspection: Before you can renew your registration each year, you have to have your car inspected by a mechanic.

Z. ZEV: Zero Emissions Vehicle is a vehicle that does not emit any exhaust gas. A ZEV program in California has regulations in place for automakers to sell a certain number of ZEV vehicles to reduce global warming emissions.

First Time Car Owners

So how do you think your automobile terminology knowledge compares now? We hope that our car glossary gave you a basic foundation to keep building on your car terms. There is a lot that goes into owning and driving a car, so don’t limit yourself to our glossary. Do your research and get to know your car.

Also, don’t forget to check back in a few week as we talk about the “How To’s” that every car owner should know how to do. We will teach you how to perform basic car maintenance, what to do in common situations every car owner faces, and more. We’re here to help make owning a car as easy as can be!

 The post The Car Glossary For First Time Car Owners appeared first on 1-800-Cash-For-Junk-Cars.

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[chocolateheal]

15 Reasons You Should Fall In Love With Southern Living Pie Recipes | southern living pie recipes

October 17, 2002

Southern Living's Coconut Cream Pie, via http://www … – southern living pie recipes | southern living pie recipes

Ginnie Prater of Calhoun, Ga., took the $100,000 admirable award-winning at the aboriginal Southern Living Cook-Off captivated afresh at the Gaylord Palms Resort in Osceola County. Prater won for her Pecan Pie Cheesecake recipe.

Four $10,000 class prizes went to Lori Welander of Richmond, Va., for Jamaican Pork With Booze Caribe in the “Simple & Scrumptious Entree” category; Maureen Gerber of Stockton, N.J., for Aunt Suzi’s Brisket, “One-Dish Wonders” category; Donna Thomas of Dallas for Pecan-Caramel Crunch Ice Cream,”Signature Desserts” category; and Sherry Little of Sherwood, Ark., for Bacon and Egg Empanadas, “Kids Love It” category.

Southern Living Cook-Off 2002 winners and their recipes will be featured in the January 2003 affair of Southern Living.

SHERRY LITTLE’S BACON AND EGG BREAKFAST EMPANADAS

Yield: 4 servings 2 empanadas per serving.

6 ounces chrism cheese, softened

1 1/2 tablespoons minced beginning parsley or 11/2 teaspoons broiled parsley flakes

3/4 teaspoon acclimatized salt

1/4 teaspoon atramentous pepper

2/3 cup disconnected Cheddar

2 tablespoons butter5 ample eggs, beaten

7.3-ounces air-conditioned colossal air-conditioned biscuits

8 bacon slices, adapted and crumbled

1 egg white, agilely beaten

1 to 2 teaspoons sesame seeds

1. Calefaction oven to 375 F. Activity aboriginal 4 ingredients. Activity in cheese.

2. Melt adulate in skillet; add eggs, and cook, afterwards stirring, until eggs activate to set on bottom. Draw spatula beyond basal of pan to anatomy ample curds. Baker until eggs are thickened but still moist. Do not activity constantly. Remove from heat. Let cool.

3. Flatten biscuits into 5-inch circles. Advance chrism cheese admixture analogously over acme of chef circles, abrogation 1/2-inch bound about edge. Top with accolade eggs and bacon. Fold in half, avidity edges to seal; place, 2 inches apart, on 15-by-10-inch jellyroll pan coated with affable spray. Brush with egg white; columnist edges with tines of a fork. Sprinkle with sesame seeds. Bake 14-16 minutes. Remove to wire rack.

LORI WELANDER’S JAMAICAN PORK WITH SAUCE CARIBE

Yield: 6 servings.

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1 1/2 pounds pork tenderloin

3 tablespoons orange juice

1 1/2 tablespoons jerk seasoning

1/2 cup red currant jelly1/4 cup Dijon mustard

1 1/2 tablespoons aphotic rum

Chopped honey-roasted atom and close comestible flowers for garnish

1. Brush pork with orange juice. Rub with jerk seasoning.

2. Coat arbor with affable spray. Abode on barbecue over medium-high calefaction (350 F-400 F). Put pork on rack. Grill, covered with lid, 10 account on anniversary ancillary or until meat thermometer amid into thickest allocation registers 160 F. Slice on diagonal.

3. Whisk clabber and alacrity in pan over low calefaction until heated. Remove. Activity in rum. Drizzle over pork. Add garnish.

MAUREEN GERBER’S AUNT SUZI’S BRISKET

Yield: 6 servings.

3/4 cup arranged aphotic amber sugar

3/4 cup chili sauce

3/4 cup ketchup

1/2 to 3/4 envelope dry onion soup mix

12-ounce canteen beer

3- to 4-pound beef brisket

15 babyish red potatoes

1 1/2 pounds babyish carrots

1. Calefaction oven to 325 F. Mix aboriginal 4 ingredients; activity in beer.

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2. Abode brisket, fat ancillary up, in baking pan; bore with a fork. Arrange potatoes and carrots analogously about brisket; cascade beer admixture analogously over brisket, potatoes and carrots.

3. Bake, covered, at 325 F 3 1/2 hours, basting occasionally with sauce. Remove from oven, and let brisket angle in pan, uncovered, 20 minutes. Remove brisket from pan, and cut into slices. Return slices to pan with potatoes and carrots.

4. Bake, covered, 30 account or until tender.

GINNIE PRATER’S PECAN PIE CHEESECAKE

Yield: 16 servings.

2-pound, 4-ounce arctic Mrs. Smith’s Special Compound Southern Pecan Pie

2 cups graham cracker crumbs

1/2 cup granulated sugar

1/2 cup butter, melted

1/4 teaspoon cinnamon

16 ounces chrism cheese, softened

2 ample eggs

2/3 cup acerb cream

1/2 cup half-and-half

1 teaspoon boilerplate extract

1 cup confectioners sugar

1 tablespoon advantageous flour

16 pecan halves

1. Calefaction oven to 325 F. Thaw pie. Cut into 20 slices.

2. Activity cracker crumbs and abutting 3 ingredients; columnist assimilate basal and 1 1/2 inches up abandon of 10-inch springform pan.

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3. Arrange 10 pie wedges in a batten architecture in pan, agreement 1 cut ancillary of anniversary block on band with attenuated end against centermost of pan. Reserve actual pie for accession use.

4. Beat chrism cheese until smooth; add eggs, one at a time, assault afterwards anniversary addition. Beat in acerb cream, half-and-half, vanilla. Fold in confectioners sugar, flour. Cascade chrism cheese admixture over pecan pie wedges, authoritative abiding wedges abide in place. Arrange pecan behindhand about edge.

5. Bake at 325 F 50 minutes. Turn off oven. Let block angle in oven 1 hour. Remove to a wire rack, and let air-conditioned completely. Chill at atomic 8 hours or brief afore serving.

DONNA THOMAS’ PECAN-CARAMEL CRUNCH ICE CREAM

Yield: 4 quarts.

3/4 cup quick-cooking oats

1 cup chopped pecans

1/4 cup advantageous flour

1/4 cup arranged ablaze amber sugar

1/4 cup butter, melted

2 cups arranged ablaze amber sugar

3 cups milk12 ounces evaporated milk

1/2 teaspoon salt

4 egg yolks

4 cups whipping cream

14 ounces aperitive abridged milk

2 tablespoons boilerplate extract

20 ounces caramel topping

1. Calefaction oven to 350 F. Activity aboriginal 5 ingredients; advance in attenuate band on baking sheet. Bake 15 minutes. Air-conditioned on a wire rack. Process in a aliment processor until cautiously chopped.

2. Activity 2 cups amber amoroso and abutting 3 capacity in pan over low heat, and simmer, active often, 1 minute. Do not boil.

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3. Beat yolks until blubbery and lemon-colored. Gradually activity 1 cup hot milk admixture into yolks. Add egg yolk admixture to actual hot mixture, and cook, stirring, over low calefaction 2 account or until admixture thickens. Remove from heat. Activity in cream, abridged milk, vanilla. Air-conditioned to allowance temperature.

4. Cascade admixture into 6-quart freezer container. Freeze according to instructions 5-7 account or until partially frozen. Band top of ice chrism analogously with oat admixture and caramel topping. Freeze according to manufacturer’s instructions, 10-15 account or until admixture is frozen. Freeze 8 hours or overnight.

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[healthandfitnessrecipes-blog]

25 Surprising Physical Symptoms of Migraine

https://healthandfitnessrecipes.com/?p=8200

Migraine is a common yet serious neurological disease that affects approximately 39 million people in the United States. There are multiple types and variations of migraine that each have their own diagnostic criteria and unique set of symptoms, so the condition may look different for every person.

Although migraine is a complex disorder with a wide range of possible symptoms, many of those who aren’t familiar with it may simply associate the condition with head pain, or perhaps some nausea and light sensitivity. They often don’t realize just how many symptoms and side effects can accompany all the different types of migraine.

To help others better understand the reality of what it’s like to live with migraine, we asked our Mighty community to share a surprising symptom of migraine they’ve experienced. If any of the following symptoms sound familiar, know you’re not alone.

Here’s what our community shared with us:

“When I’m far enough into an attack, my whole body feels cold and shivery like I’m feverish. It makes it hard to get comfortable because the rest of me wants to get warm but my head is on fire.” – Ella B.

“Things look very strange – almost like a slow motion movie.” – Tracy S.

“I know one is coming when my jaw gets really tight and painful.” – Grace B.

“Restlessness. I have restless legs syndrome, but when I get a severe migraine, it’s impossible to keep still. I end up rolling around the bed making moaning noises. I get this with any type of severe pain. I’ve had this restlessness ever since I started getting migraines as a teenager.” – Joanna O.

“Body feeling very heavy and sluggish.” – Chrissy A.

“There are so many things. The worst is the nausea. In enough pain I will vomit. And vomiting only makes it so much worse. Also if I cry from pain that will make the head pain worse too. It’s like every physical symptom ends up making the head pain worse.” – Kelsey W.

“How bad my legs can hurt.” – Sheila L.

“Aphasia. I have chronic migraine and aphasia symptoms can happen at any time for me. Not being able to form coherent sentences, slurred speech, completely forgetting what I was saying mid-sentence, or asking someone to repeat what they just told me several times (because while I hear them, aphasia makes me struggle to understand) is super frustrating. This is also particularly embarrassing at work.” – Gina F.

“My vision is somewhat distorted/fluid and blurry 24/7 and I get shooting pains in my eyes.” – Emma S.

“I become ravenously hungry before and during an attack, and all I want is carbs! I also get nausea with migraine, so meat and dairy feel like they might upset my stomach and vegetables just don’t seem appealing. It’s like my body is trying to fuel up for a fight. And all it wants is cookies!” – Korinda W.

“My face gets hot and red. I know it’s coming when face is hot but no fever.” – Kady K.L.

“Severe involuntary movements. This can also be one-sided (right). Sometimes I can’t walk, slurred speech and my right side of my face tightens up. Almost like a stroke, seizure and demonic possession all wrapped into one. Hemiplegic migraine is the best diagnosis I’ve had.” – Devan E.G.

“My sense of taste. Once, everything tasted like marijuana for a week.” – Nyci F.M.

“Yawning! Oh my goodness, I know an attack is imminent when I start yawning uncontrollably. Unfortunately I also deal with TMJD so the added stress that puts on my jaw just causes so much extra tension and muscle pain and weakness that it hastens the arrival of the pain part of the migraine.” – Janessa O.

“My inner ears get hypersensitive to every sound, yet certain tones of voices I can’t hear…” – Katie F.

“Paralysis of hands, arms and legs, extremely slurred speech, peripheral vision loss. When a migraine is that bad I have to get up to vomit… if my arms and legs aren’t working I’m not getting to the toilet to vomit. And I can’t speak to tell medical staff what is wrong.” – Elyssa H.

“Stuttering. When I am going to get a migraine or have a migraine I stutter; my stutter makes my speech almost unintelligible.” – Mackenzie P.

“Exhaustion. I get so tired. And my meds make it even worse so I basically sleep the entire day.” – Aubrey L.R.

“Chest pain/heart palpitations are always the sign that my migraine is really bad. It’s like my heart is working twice as hard and you can bet that brain fog comes along with it. Sometimes you have to just work through migraines, but if my heart hurts I call it a day.” – Alex L.A.

“I basically appear like I haven’t slept in two-plus days. I dissociate really badly and my speech becomes not super slurred per say, but kind of confused?” – Cai M.

“My body will shake if the migraine is bad enough. I’ll just be sitting and shaking.” – Sharayah W.

“During the migraine aura stage I feel like I’m in a bubble detached from the world. Things appear to slow down around me and I feel I’m on the outside looking in. Very surreal feeling.” – Amanda M.

“Temperature irregularity/inability to regulate body temperature. Freezing cold/super hot. Night sweats all the time when I’m deep into a migraine.” – Andrea S.

“Hypersensitivity to light and sound. People talking around me is annoying and I feel super tired and exhausted.” – Madhulika S.

“With certain attacks the left side of my body goes tingly/numb. The whole left side… not just arms and legs. Everything including half of my face, lips and throat even. I can literally feel the line go down the middle of my esophagus. Makes it very weird to swallow and super hard to walk around or sometimes even hold my head up. Have a hard time finding the right words and feel like every word comes out of my mouth more slowly than normal.” – Kristen M.

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[smitty7535-blog]

Wine Storage Tips Making The Most of Your Wine

Wine Storage Tips: Making The Most Of Your Treasure Wine has been set apart from the other beverages consumed by humans, rather like the gods and goddesses themselves were set apart from mere mortals in their aerie on Mount Olympus, since the first flagon of grape was allowed to ferment. Wine has had a role to play in religious ceremonies form the time of the ancient Greeks to the Christian rituals of today, and when it is released from its bottle like a genie, wine has almost the same effect. Yet wine, for all its mystery, requires some rather mundane care. Wine which is not to be consumed immediately needs to be sorted, and its proper storage has certain rituals of its own. For those uninitiated into those rituals, wine storage tips might prove helpful. Although many people love to store their wine in plain sight of the envious eyes of their visitors, or because the shade of the burgundy exactly matches the roses on Grandmother’s china, the first of the wine storage tips is that wine should be stored away from light and heat. If you’re not going to be drinking the lovely burgundy within a few weeks, put it back in the wine storage rack in a dark cool part of the house. Watching The Humidity And while you’re putting it back, check the humidity in your main wine storage area. The second of the wine storage tips is that you don’t want the humidity to drop to a level at which the bottle corks will begin to dry out and shrink. If they do, air will get into the bottle s and the wine will eventually deteriorate. Storing Leftover Wine Another of the more useful wine storage tips regards what you should do after the party with the wine in your half-empty bottles. Feeding it to the kitchen sink hardly seems justified; if you can find the cork and it still fits, just replace it and make sure to finish the wine in the next couple of days. For more info see http://www.winestoragerating.com/Articles/Wine_Storage_Temperature.php on Wine Storage Temperature. Nitrogen Sealing But if you’ve had as much wine as you can take for a while, and you can find one, get yourself a nitrogen wine storage unit. It has a cylinder of nitrogen attached to a hose, and the hose is fitted to the bottle of leftover wine, pressurizing it with nitrogen gas so that the wine is protected from oxygen in the air. Oxygen will destroy the wine’s magical properties, but nitrogen will leave them intact. The final, and most obvious, of the wine storage tips, is to forego the entire storage process and drink the wine as soon as you bring it home. That’s why you bought it! WineHomeBrewClub.com   Wine Storage Temperature And The Art Of Imbibing Modern science, when applied to the millennia old art of wine making, has let the great vineyards of the world produce many vintages which to not need to age in their bottles for extended periods before reaching the peaks of flavor and aroma. But the question remains of how to store other vintages for which the journey to perfection will take more time. A wine cellar is the perfect answer for those who have both the space and the money to indulge in one. For the rest of us, though, something more modest will have to do, and any wine storage which is to succeed will have to be done at the proper wine storage temperature. Finding the correct wine storage temperature is not really mystery; warm is bad; cool is good. Heat will cause wine to deteriorate just as it causes fresh fruits, vegetable, meats, and dairy products to deteriorate. On the other hand, going to far in the chilly direction can also be dangerous; frozen wine, unlike frozen grape juice, does not a Popsicle make. Frozen wine, in fact, loses forever its aroma and taste. Color Coded Temperatures One of the factors which should influence your choice of wine storage temperatures is the color of the liquid in the wine bottle. Is it white, or red, or something in between? Once a bottle of wine has been fetched from wherever you keep it during its long nap, you want it at the optimum serving temperature before you drink it. Red wines should not be served chilled; the cold will rob the wine of its ability to dazzle your palate with all the sublet tones and nuances of its flavors and aromas. A temperature of about 65F, or 18C, will show off your merlots, pinots, and burgundies to their best advantage. White wines and blushes are to red wines what ice is to blood; they need to be thoroughly chilled before serving if they are to have any impact whatsoever. No matter their wine storage temperature where you have been keeping them, get them to 39 F, or 4C, before taking the first sip. For more info see http://www.winestoragerating.com/Articles/Wine_Storage_Temperature.php on Wine Storage Temperature. Enjoying The Drink All wines, no matter their color and their wine storage temperatures, should be given a chance to breathe after they have been opened. They should be allowed at least fifteen minutes--thirty would be much better-- of exposure to the air before they are poured and consumed, and they should never, ever, ever be swallowed without being allowed some intimacy with the drinker’s mouth and tongue. If you are brave enough, or drinking alone, you can even try trilling--gently gargling--the wine so that it comes into contact with every part of your mouth.   WineHomeBrewClub.com Wine Storage Temperature And Serving Suggestions The love of wine has existed since the dawn of time. Fossil vines, 60-million-years-old, are the earliest scientific evidence of grapes. The earliest written account of viniculture is in the Old Testament of the Bible which tells us that Noah planted a vineyard and made wine (well with all those animals on the Ark what was he expected to do!) Exactly when it was discovered is unknown, but an ancient Persian fable credits a lady of the court with the discovery of wine. This Princess, having lost favor with the King, attempted to poison herself by eating some table grapes that had spoiled in a jar. She became intoxicated and giddy and fell asleep. When she awoke, she found the stresses that had made her life intolerable had dispersed. Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King's favor. He shared his daughter's discovery with his court and ... The wine industry and consumption continues to grow every year. Wine connoisseur are continually buying great wine to keep either for later consumption or for investment. One of the most important aspects to ensure your wine stays fresh during storage is the wine storage temperature. The basics of wine storage temperature are fairly simple. First, the wine should be kept cool. Like most beverages and foods, heat is the natural enemy of wine. A cool temperature is optimal, but the temperature should not lowered too much as this too will harm the wine. In the unlikely event that the wine freezes, it will probably only be suitable for vinegar! The basics of wine storage are really straightforward with whites, reds, and blushes. However, the serving preparation for each of these wine types is different and something worth discussing. After removing the bottle from storage, getting your wine to the correct temperature is important. With red wines, such as a merlot or sheraz, approximately 65 degrees Fahrenheit (18 degrees Celsius) is what is recommended. This is basically room temperature. Secret tip: in a room of about 70 degrees Fahrenheit the wine, due to being a liquid will naturally be cooler. It is highly advised to not chill red wines. This is a more common error than you think, the cold can be very destructive on the wine and its flavor. With whites and many blushes the need for refrigeration before serving is key. Chilling truly brings out the flavor. For these types of wine 39 degrees Fahrenheit or 4 degrees Celsius is usually a good temperature. In the case of both darker wines and the lighter types, it is advisable to let the bottle ‘breathe’ after opening. It is recommended you do this about half an hour before drinking (longer is often better) Now to tasting. Swish the wine around the mouth to truly get the most out of the flavor. I however recommend drinking as opposed to spitting it out! In the end ENJOY the wine, it is after all a pleasure that has been with us for centuries.     Wine Storage is the Key to Preserving and Aging your Wine Wine storage is key to the success of any collection. If you enjoy collecting find wines then you will want to look into the best of all wine storage options. There are many different ways to store your wine but no matter which wine storage solution you choose you will need to keep the conditions constant. The temperature of any wine storage space needs to be at a constant 50-60 degrees. There should also be plenty of ventilation of the area and this wine storage should be far away from the main area of the house. You do not want to have your wine collection suffering due to too much vibration and you need to keep any source of light to a minimum. No sunlight should be permitted into the wine storage area. You can use a wine cellar for your wine storage or you can have a special cooler. Wine racks are a necessary part of your wine storage. The wine racks can be made of metal or wood and the wine storage that you choose will be a matter of personal taste. Both of these sorts of racks are wonderful to look at but the metal racks tend to be more flamboyant and stylish while the wood racks are classic and traditional in style. You may want to choose your racks in order to have them match the rest of your wine storage solution. The final choices that you make will be affected somewhat by whether or not you are planning to show off your wine cellar to your friends. If you are then your wine storage solutions will need to be a little more coordinated. So look into the wine racks and other wine storage options that will all look well together. Your wine storage area can look like those of a professional wine collector. It is not hard to do but it can cost you a little money. Your temporary wine storage options are a little simpler. Just before you serve your wine you will probably want to chill it, this of course depends on the wine. In order to store your wine for chilling you can look into cool wine storage solutions. Wine coolers are easy to find, you can find them in many department stores or wine stores. Even the Internet is a great source for finding these types of wine storage options.   Wine Cellar Cooling Units Building a wine cellar can create the ideal environment to store your wines. Temperature is always a major consideration in wine storage and the ideal wine storage temperature is between 55ºF and 58ºF (13ºC–15ºC), although any temperature between 40º–65ºF (5º–18ºC) will suffice as long as it doesn’t fluctuate too much. Ideally, the humidity should be around 70%. If you can't achieve these temperatures in your passive wine cellar then you may require a wine cellar cooling unit. A standard home refrigerator makes a poor wine cooling solution for several reasons. It is designed specifically to store and look after food products, not to store wines. An atmosphere that works well for meat and vegetables is far too cold and dry for your expensive wine. The preferred temperature for home refrigeration is somewhere between 35ºF and 38ºF (1.7 to 3.3ºC) Home – or even commercial – refrigeration equipment is built to cool food quickly to prevent it spoiling. This is achieved by blasting cold air until the desired temperature is reached. Then a cycle kicks in whereby once the set temperature is reached, the refrigerator shuts off. When the temperature rises to a pre-determined point, cold air is again blasted. This continuous fluctuating temperature cycle isn't good for your wines. Standard refrigeration equipment is designed not only to cool but also to remove moisture. Wine gives off neither heat nor moisture so you end up with an environment that's way too dry for wine. This will cause wine corks to shrink, which will allow air to get in. Once the air is in contact with your wine the irreversible process of oxidation begins and your wine is ruined! Vibration can also be an issue with a home refrigerator. Wine requires a calm vibration-free environment in which to develop so any vibration will eventually destroy a fine wine. Similarly, home air conditioning provides a poor environment for aging your wines, as it removes the humidity from the air which can lead to corks drying out. Additionally, if air conditioning is only turned on at certain times during the day then the wine will become subject to wide temperature fluctuations, which will inevitably cause irreparable damage to your wine. To properly cool and humidify a cellar you will need a cooling system designed specifically for cooling a wine cellar. Wine cellar cooling units can be set at any temperature within the optimum range for successfully aging wines and they cool the air slowly and gently. They are designed to maintain humidity rather than dehydrating the cellar although sometimes additional humidification may be required in extremely dry climates. This type of wine cellar cooling unit is usually installed approximately 18 inches from the top of the room in order to achieve maximum cooling. The unit will also require an unobstructed airflow and adequate ventilation to dissipate the heat generated by the unit. It is also possible to install a split air system into a wine cellar although these units can be very expensive with prices running into many thousands of dollars. A split air system is installed outside the wine cellar and the supply and return air is ducted to and from the wine cellar. This wine cellar refrigeration system works like a central air-conditioning system and is similarly quiet. This system would usually include electronic controls and a digital display. There are many options available with split system cooling including humidifiers, dehumidifiers and alarm units. With the addition of the options, a split air system will provide you with total control of your wine cellar refrigeration, albeit at a large cost. If you find that your wine cellar requires a cooling unit it is worthwhile shopping around and comparing brands. There are few bargains, however, you should be able to save money with a little research.      

http://winehomebrewclub.com/wine-storage-tips-making-the-most-of-your-wine/

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[james1shields-blog]

Test Bank General Chemistry Principles and Modern Applications 11th edition

For Order This And Any Other Test

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    General Chemistry, 11e (Petrucci)

Chapter 1   Matter: Its Properties and Measurement

 1) A theory is a model used to explain natural laws and make predictions about natural phenomena.

Answer:  TRUE

Diff: 1     Type: TF     Var: 1

Reference:  Section 1-1

 2) The scientific method is used to make theories that can no longer be changed.

Answer:  FALSE

Diff: 1     Type: TF     Var: 1

Reference:  Section 1-1

 3) The composition refers to the components of a sample of matter and their relative proportions.

Answer:  TRUE

Diff: 1     Type: TF     Var: 1

Reference:  Section 1-2

 4) A physical property is the ability of a sample of matter to undergo a change in composition under certain conditions.

Answer:  FALSE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-2

 5) On a very cold day in Alaska, the temperature was -40 °F. The temperature in Celsius on the same day was also -40 °C.

Answer:  TRUE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-4

 6) A homogeneous mixture has regions that are different in composition or phase.

Answer:  FALSE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-3

 7) The SI unit of mass is 1 gram.

Answer:  FALSE

Diff: 3     Type: TF     Var: 1

Reference:  Section 1-4

 8) An intensive property is dependent of the amount of matter observed.

Answer:  FALSE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-5

 9) Several values close together guarantee good accuracy.

Answer:  FALSE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-6

10) Systematic errors are consequence of inherent errors in measuring devices.

Answer:  TRUE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-6

 11) The result of addition can have more significant figures than any of the numbers added.

Answer:  TRUE

Diff: 2     Type: TF     Var: 1

Reference:  Section 1-7

 12) Which statement is INCORRECT?

A) Natural laws are concise statements about natural phenomena.

B) Induction is to infer a set of naturals laws from a set of observations.

C) The key to the scientific method is valid assumptions.

D) A hypothesis is a tentative explanation of a natural law.

E) A pattern of thinking is known as a paradigm.

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-1

 13) A model that explains and makes predictions about natural phenomena is referred to as a:

A) natural law

B) hypothesis

C) theory

D) generalization

E) deduction

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-1

 14) The scientific method involves:

I)     observations

II)    generalizations

III)   experiments

IV)  deduction

V)    induction

A) I, III, IV

B) I, II, III

C) I, II, III, IV

D) I, II, III, V

E) I, III, V

Answer:  D

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-1

15) Choose the INCORRECT statement.

A) A natural law is a generalization of natural phenomena.

B) A hypothesis is a conclusion that must follow logically from observations of nature.

C) A theory is a model of nature that can be used to describe natural phenomena.

D) An experiment is a test of conclusions about natural law.

E) The scientific method is the combination of observations, experimentation, and the formulation of laws, hypothesis, and theories.

Answer:  B

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-1

 16) Which of the following is a physical property?

A) the density of lead

B) sulfur burns in oxygen to form sulfur trioxide

C) ozone reacts with silver to give silver oxide

D) platinum metal does not react with hydrochloric acid

Answer:  A

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-2

 17) A physical property is:

A) the ability of a sample to undergo change

B) a substance comprised of a single type of atom

C) a property the sample displays without changing its composition

D) always visible

E) a property the sample displays that results in a change in composition

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-2

 18) A chemical change always involves a change in:

I)     appearance

II)    state

III)   composition

IV)  temperature

A) I and II

B) I, II, IV

C) III only

D) II and IV

E) all of the above

Answer:  C

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-2

 19) Which of the following is a chemical property of gold?

A) does not react with hydrochloric acid

B) is a good conductor of electricity

C) is malleable

D) is a good conductor of heat

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-2

20) Which of the following is a physical change?

A) the freezing of water to form ice

B) the burning of paper

C) the sodium metal reacts vigorously with water

D) the reaction of zinc with hydrochloric acid

E) the inability of gold to react with water

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-2

 21) Oxygen is:

A) a mixture

B) a compound

C) an element

D) a solution

E) always combined with hydrogen

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-3

 22) Sulfur dioxide gas is:

A) a homogeneous mixture

B) a compound

C) an element

D) a heterogeneous mixture

E) a solid at room temperature

Answer:  B

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-3

 23) Sulfuric acid is:

A) a homogeneous mixture

B) a compound

C) an element

D) a heterogeneous mixture

E) an atom

Answer:  B

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-3

 24) The term substance should be used for:

A) chemical elements

B) compounds

C) both chemical elements and compounds

D) chemical elements, compounds, and mixtures

E) any mixture

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-3

25) Choose the INCORRECT statement.

A) Matter is made of tiny units called atoms.

B) An element is a substance made of one type of atom.

C) A compound contains regions that are unlike other regions of the compound.

D) Homogeneous mixtures are solutions.

E) Elements and compounds are substances.

Answer:  C

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-3

 26) Which of the following are forms of matter?

I)     hydrogen gas

II)    sunlight

III)   ice

IV)  wind

V)    iron

A) III and V

B) I, III and V

C) I and V

D) II and IV

E) all of the above

Answer:  B

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

 27) Which one of the following would be classified as a heterogeneous mixture?

A) salt water

B) copper nitrate solution

C) brass

D) mix of table salt and black pepper

E) a sugar solution

Answer:  D

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

 28) Which of the following is a chemical change?

A) the freezing of water to form ice

B) hammering zinc into a thin film

C) crushing of lump of sulfur into yellow powder

D) the boiling of water to form steam

E) the reaction of chlorine gas and sodium to form salt

Answer:  E

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

29) From ammonia gas, one can obtain two different gases, each of which is a pure substance. Using only this information, it can be said with certainty that:

A) one of the products is an element

B) neither of the products can be an element

C) ammonia cannot be an element

D) both products are elements

E) gases do not produce solids

Answer:  C

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-3

 30) Which of the following is a compound?

A) water

B) oxygen

C) heat

D) salad dressing

E) nitrogen

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

 31) The content of a container filled with sand and water would best be described as:

A) elements

B) a homogeneous mixture

C) a heterogeneous mixture

D) a compound

E) a solution

Answer:  C

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

 32) Water is:

A) a mixture

B) a compound

C) an element

D) a molecule

E) an atom

Answer:  B

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

 33) Saltwater is:

A) a mixture

B) only one compound

C) an element

D) a molecule

E) an atom

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-3

34) The SI unit for mass is:

A) kilogram

B) gram

C) pound

D) ounce

E) newton

Answer:  A

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-4

 35) Which of the following represents a base unit in the SI system of measurements?

A) m2

B) kg

C) g/cm3

D) m/s

E) liter

Answer:  B

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-4

 36) The quantity of matter in an object is the object's ________ and is measured on a ________.

A) weight, scale

B) mass, scale

C) weight, balance

D) mass, balance

E) Any of the above since the terms are interchangeable.

Answer:  D

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-4

 37) One inch is equal to:

A) 2.54 cm

B) 2.54 m

C) 1/(2.54) cm

D) 1.09 m

E) 100 cm

Answer:  A

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-4

 38) The prefix "milli" and the prefix "micro" correspond, respectively, to the factors:

A) 10-3 and 10-6

B) 10-6 and 10-9

C) 10-3 and 10-12

D) 10-1 and 10-6

E) 103 and 106

Answer:  A

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-4

39) Which of the following is longest?

A) 3.0 nm

B) 300 pm

C) 3.0 × 10-4 m

D) 3.0 × 10-10 cm

E) 3.00 × 10-9 km

Answer:  C

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-4

 40) If gasoline costs 98.5 cents per liter in Canada, what is the price in dollars per gallon?

A) $3.73

B) $3.94

C) $1.04

D) $4.16

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-4

 41) In Europe, the volume of soda is given in cL. How many mL are contained in a can of soda labeled "75 cL"?

A) 750 mL

B) 75 mL

C) 7.5 mL

D) 7500 mL

E) 0.75 mL

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-4

 42) Which of the following is the proper set of conversion factors for changing lb/in2 to pascals? (Hint: A pascal is a unit of force equal to 1 N/m2.)

A) (1 lb/4.45 N)(1 m2/1550 in2)

B) (4.45 N/1 lb)(1 m2/1550 in2)

C) (1 lb/4.45 N)(1550 in2/1 m2)

D) (4.45 N/1 lb)(1550 in2/1 m2)

E) (1 lb/4.45 N)

Answer:  D

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-4

 43) Without doing a calculation, find which of the following represents the highest temperature.

A) 20 °F

B) 0 °C

C) 0 K

D) 270 K

E) 0 °F

Answer:  B

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-4

44) Convert 82 °F to the Kelvin scale.

A) 452 K

B) 245 K

C) 195 K

D) 301 K

E) 373 K

Answer:  D

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-4

 45) One centimeter is equal to:

A) 1.09 yards

B) 0.30 ft

C) 2.54 inches

D) 0.0109 yards

E) 0.109 yards

Answer:  D

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-4

 46) If the density of aviation fuel is 1.77 lb/L, how many liters must be added to a tank to give 16,131 kg?

A) 2.01 × 104 L

B) 9.11 × 103 L

C) 1.30 × 103 L

D) 1.61 × 104 L

E) 1.30 × 104 L

Answer:  A

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-5

 47) 1.00 oz of gold (density = 19.3 g/mL) can be hammered into a sheet that would cover a area. How thick would such a sheet be in centimeters? (1 oz= 28.350 g)

A) 1.58 × 10-5 cm

B) 4.82 × 10-4 cm

C) 4.02 × 10-5 cm

D) 6.33 × 104 cm

E) 2.11 × 10-5 cm

Answer:  A

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-5

48) An extensive property is:

A) dependent on the quantity of matter observed

B) difficult to measure

C) independent of the quantity of matter observed

D) is a unique value regardless of the measurement conditions

E) always strongly dependent on the external conditions

Answer:  A

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-5

 49) Which of the following defines or expresses the concept of accuracy?

A) the closest value to the expected answer

B) deviation of the average

C) average of the data

D) reproducibility of a measurement

E) difference between the accepted answer and the average value of the data

Answer:  E

Diff: 1     Type: MC     Var: 1

Reference:  Section 1-6

 50) The following measurements were made by a group of students using the same balance and a 25.00 gram weight.

         Trial                      Mass (g)

           1                          23.96

           2                          24.01

           3                          23.98

           4                          23.97

 The data would be considered:

I)      accurate and precise

II)    accurate but not precise

III)   precise but not accurate

IV)   neither precise nor accurate

V)    evidence of a systematic error

VI)   evidence of large random errors

A) I only

B) II and VI

C) III and V

D) IV and VI

E) IV, V, VI

Answer:  C

Diff: 2     Type: MC     Var: 1

Reference:  Section 1-6

51) The definition of pH is pH = -log[H3O+], where [H3O+] is the hydronium ion concentration.

If [H3O+] = 1.2 × 10-5, the pH, expressed to the correct number of significant figures, is:

A) 4.92

B) 4.9

C) 5.08

D) 5.1

Answer:  A

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-7

 52) How many significant figures should the answer to the following calculation have?

         (1.4312 - 1.1 × 10-2) ÷ (1.0712 × 10-4)

 A) 4

B) 5

C) 2

D) 3

Answer:  A

Diff: 3     Type: MC     Var: 1

Reference:  Section 1-7

 53) One centimeter is equal to how many meters?

A) 100 m

B) 1000 m

C) 10 m

D) 0.10 m

E) 0.01 m

Answer:  E

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-4

 54) During a winter blizzard the temperature was -20 °F. What temperature is this on the Celsius scale?

A) -29 °C

B) -94 °C

C) -6.2 °C

D) -22 °C

E) -20 °C

Answer:  A

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-4

55) Convert 1400 mm to inches.

A) 5500 in

B) 550 in

C) 36 in

D) 360 in

E) 55 in

Answer:  E

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-4

 56) A sprinter runs exactly 200 meters in 19.98 seconds. What is his/her average speed in miles per hour?

A) 22.39 miles/h

B) 22.4 miles/h

C) 10.01 miles/h

D) 0.373 miles/h

E) 10.0 miles/h

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 57) It takes light one second to travel 2.998 × 108 m. How many kilometers does light travel in a day?

A) 1.086 × 109 km

B) 2.590 × 1010 km

C) 7.195 × 109 km

D) 4.317 × 108 km

E) 1.086 × 108 km

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 58) A track star ran exactly 400 meters in 45.23 seconds. What was the average speed in miles per hour?

A) 19.8 miles/h

B) 19.78 miles/h

C) 8.844 miles/h

D) 0.3297 miles/h

E) 8.84 miles/h

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

59) What is 21.1 miles/hour in furlongs/fortnight? (8 furlongs = 1 mile; 14 days = 1 fortnight)

A) 0.502 furlongs/fortnight

B) 8.862 × 103 furlongs/fortnight

C) 5.67 × 104 furlongs/fortnight

D) 8.86 × 103 furlongs/fortnight

E) 5.672 × 104 furlongs/fortnight

Answer:  C

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 60) At what temperature will the numerical values of the Celsius and Fahrenheit scales be the same?

A) 0 °

B) -40 °

C) 40 °

D) -273 °

E) 80 °

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 61) Convert -41.0 °F to degrees Celsius.

A) -40.6 °C

B) -57.6 °C

C) -73.0 °C

D) -9.0 °C

E) -117 °C

Answer:  A

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 62) A field is 100.0 yd long and 50.0 yd wide. If covered with water to a uniform depth of 2.00 in, what volume of water is present in U.S. gallons?

A) 8.70 × 103 gal

B) 5.61 × 104 gal

C) 5.31 × 104 gal

D) 2.42 × 102 gal

E) 1.56 × 103 gal

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

63) The temperature in the core of the warp drive of the starship Enterprise is supposedly 3 million (3.00 × 106) degrees Celsius. What is this in degrees Fahrenheit?

A) 5.40 × 106 °F

B) 2.99 × 106 °F

C) 1.67 × 106 °F

D) 3.27 × 106 °F

E) 8.13 × 106 °F

Answer:  A

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 64) A weatherman incorrectly stated that the temperature was 85 °F, 35 °C. If the Fahrenheit temperature was correct, how far off was the Celsius temperature?

A) 8 °C

B) 6 °C

C) 29 °C

D) 31 °C

E) 3 °C

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 65) Determine the number of cm2 in one in2.

A) 64.5 cm2

B) 6.45 cm2

C) 100 cm2

D) 8.95 cm2

E) 39.7 cm2

Answer:  B

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 66) Determine the number of cm3 in 21.0 U.S. qt.

A) 19,900

B) 5.548

C) 20.0

D) 0.0199

E) 10.0

Answer:  A

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

67) Convert 35 ft/s to SI derived units.

A) 4.2 m/s

B) 1100 m/s

C) 1.65 m/s

D) 0.074 m/s

E) 11 m/s

Answer:  E

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 68) An elephant's bathtub is 8.0 feet long, 2.5 yards wide, and 70 inches deep. What is the capacity of the elephant's bathtub in U.S. quarts?

A) 9.3 × 103 qt

B) 1.1 × 104 qt

C) 3.4 × 104 qt

D) 34 qt

E) 2.2 × 104 qt

Answer:  B

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-4

 69) At what temperature does the Fahrenheit reading equal twice the Celsius temperature?

A) 160 °C, 320 °F

B) 12 °C, 24 °F

C) -12 °C, -24 °F

D) -288 °C, -576 °F

E) 40 °C, 80 °F

Answer:  A

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-4

 70) Convert 21.8 in3 to liters. (2.54 cm = 1.00 in)

A) 0.0554 L

B) 1.33 × 103 L

C) 8.58 L

D) 0.357 L

E) 8.58 × 103 L

Answer:  D

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-4

 71) Ethylene glycol has a density of 1.11 g/mL. What is the volume occupied by 30.0 g of ethylene glycol?

A) 33.3 mL

B) 27.0 mL

C) 31.1 mL

D) 0.037 mL

E) 30.0 mL

Answer:  B

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-5

72) What is the mass of a 468 mL sample of ethanol? The density of ethanol is 0.789 g/mL.

A) 234 g

B) 739 g

C) 468 g

D) 593 g

E) 369 g

Answer:  E

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-5

 73) Two hundred mL of solution has a mass of 198 g. What is the density of the solution?

A) 1.01 g/mL

B) 3.98 g/mL

C) 99.0 g/mL

D) 0.990 g/mL

E) 1.98 g/mL

Answer:  D

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-5

 74) A 14-karat gold ring contains 58.3% gold and weighs 12.41 g. If gold sells for $308.00/ounce, what is the value of the gold in the ring?

A) $116

B) $135

C) $231

D) $58.90

E) $78.60

Answer:  E

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

 75) A briefcase 4.5 in × 22 in × 11 in is filled with gold, which has a density of 19.3 g/cm3 and costs $308/oz. What is the dollar value of this gold?

A) $5.80 × 105

B) $1.56 × 103

C) $3.74 × 106

D) $1.00 × 104

E) $2.81 × 106

Answer:  C

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

76) A briefcase 4.5 in × 22 in × 11 in is filled with gold, which has a density of 19.3 g/cm3 and costs $308/oz. What is the mass of this gold in kg?

A) 460 kg

B) 53.5 kg

C) 136 kg

D) 344 kg

E) 17.9 kg

Answer:  D

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

 77) What mass, in g, of a solution containing 12% by mass sodium chloride is needed for a process that requires 8 g of sodium chloride?

A) 12 g

B) 150 g

C) 67 g

D) 0.96 g

E) 8 g

Answer:  C

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-5

 78) A jewelry alloy has a density of 12.412 g/mL and is 75.0% gold by weight. If 522 g of gold are available, what volume of this alloy can be produced?

A) 8.64 × 103 mL

B) 31.5 mL

C) 4.86 × 103 mL

D) 335 mL

E) 56.1 mL

Answer:  E

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

 79) What mass of sugar, in grams, would be obtained from the evaporation of water from 1.5 kg of a sugar solution which is 10.5% sugar by mass?

A) 0.1575 g

B) 0.158 g

C) 157.5 g

D) 15.8 g

E) 160 g

Answer:  E

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

80) A solution of 34.5% sulfuric acid by weight in water has a density of 1.26 g/mL. How many grams of sulfuric acid are needed to make 3.22 L of this solution?

A) 1.20 × 105 g

B) 882 g

C) 135 g

D) 1.40 × 103 g

E) 1.40 × 105 g

Answer:  D

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

 81) A block of wood has dimensions of and has a mass of 3.0 kg. What is the density of the wood?

A) 1400 g/mL

B) 0.071 g/mL

C) 0.71 g/mL

D) 1.4 g/mL

E) 140 g/mL

Answer:  C

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-5

 82) A 2.0 gal flask weighs 4.0 lbs when empty. When it is filled with liquid, the flask weighs 4536.0 g. What is the density of the liquid in g/mL? (1 gal = 3.785 L, 1 lb = 453.6 g)

A) 0.36 g/mL

B) 0.72 g/mL

C) 0.60 g/mL

D) 0.14 g/mL

E) 0.071 g/mL

Answer:  A

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-5

 83) Calculate the density in g/cm3 of a 15 lb block of aluminum with a displacement volume of 0.6657 U.S. gal.

A) 22.5 g/cm3

B) 11.47 g/cm3

C) 0.371 g/cm3

D) 2.25 g/cm3

E) 2.70 g/cm3

Answer:  E

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-5

84) Two hundred thirty-seven pounds of ethanol with a density of 0.789 g/cm3 occupies what volume in U.S. quarts?

A) 144 qt

B) 108 qt

C) 136 qt

D) 84.9 qt

E) 129 qt

Answer:  A

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-5

 85) A 16.0 g sample of iron has a volume of 2.035 cm3. What is its density expressed to the correct number of significant figures?

A) 0.127 g/cm3

B) 32.6 g/cm3

C) 7.86 g/cm3

D) 7.862 g/cm3

E) 7.9 g/cm3

Answer:  C

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-7

 86) Perform the following calculation and express the result with the appropriate number of significant figures:

A) 4.80 × 102

B) 477

C) 4.8 × 102

D) 477.3

E) 477.25

Answer:  C

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-7

 87) What is the correct number of significant figures in the answer to the following multiplication: 1.022 × 0.0011.

A) one

B) three

C) four

D) two

E) cannot be determined

Answer:  D

Diff: 1     Type: BI     Var: 1

Reference:  Section 1-7

88) Using the proper number of significant figures, how should the answer to the multiplication of the measurements be written?

A) 83.8148

B) 83.8

C) 83.81

D) 83.815

E) 83.82

Answer:  C

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-7

 89) Calculate the length of a steel cable (density 7.91 g/cm3) with a mass of 160.0 g and cross-sectional area of 0.500 cm2.

A) 40.5 cm

B) 20.23 cm

C) 40.46 cm

D) 20.2 cm

E) 10.1 cm

Answer:  A

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-7

 90) What is the answer, to the correct number of significant figures, of the following calculation?

                   A) 16.7068

B) 16.707

C) 16.71

D) 16.7

E) 16

Answer:  D

Diff: 2     Type: BI     Var: 1

Reference:  Section 1-7

 91) A 15.0 g sample of hydrated copper sulfate was heated to dryness and the new mass measured to be 9.59 g. Calculate the percentage of water in the hydrated crystal. Express your answer to the correct number of significant digits.

A) 36.1%

B) 36%

C) 63.3%

D) 63%

E) 45%

Answer:  B

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-7

92) What is the answer to the correct number of significant figures of the following calculation?

                  A) 2.3

B) 2.3001

C) 2.300

D) 2.30004

E) 2.30011

Answer:  B

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-7

 93) What is the answer to the correct number of significant figures of the following calculation?

                  A) 7.6

B) 7.57

C) 7.58

D) 7.578

E) 7.582

Answer:  C

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-7

 94) What is the answer to the correct number of significant figures of the following calculation?

                  A) 2.84

B) 30

C) 25.01

D) 25.0

E) 25

Answer:  E

Diff: 3     Type: BI     Var: 1

Reference:  Section 1-7

 95) Which of the following is the smallest volume?

A) 11 cm3

B) 0.25 dL

C) 1.4 × 103 mL

D) 2.5 × 107 nL

Answer:  A

Diff: 1     Type: MC     Var: 5

96) What is the volume (in cm3) of a 43.6 g piece of metal with a density of 2.71 g cm-3?

A) 16.1 cm3

B) 19.5 cm3

C) .425 cm3

D) 6.65 cm3

E) none of the above

Answer:  A

Diff: 2     Type: MC     Var: 9

 97) A piece of metal ore weighs 8.25 g. When a student places it into a graduated cylinder containing water, the liquid level rises from 21.25 mL to 26.47 mL. What is the density of the ore?

A) 0.312 g mL-1

B) 0.633 g mL-1

C) 1.58 g mL-1

D) 3.21 g mL-1

Answer:  C

Diff: 2     Type: MC     Var: 5

 98) A mass of mercury occupies 0.750 L. What volume would an equal mass of ethanol occupy? The density of mercury is and the density of ethanol is 0.789 g mL-1.

A) 0.0437 L

B) 0.0777 L

C) 12.9 L

D) 22.9 L

Answer:  C

Diff: 2     Type: MC     Var: 5

 99) If the melting point of vanadium metal is 1910 °C, what is its melting point in kelvin?

A) 1029 K

B) 1637 K

C) 2183 K

D) 3470 K

Answer:  C

Diff: 3     Type: MC     Var: 5

 100) Which of the following is the lowest temperature?

A) 42 °C

B) 57 °F

C) 318 K

D) All of these temperatures are equal.

Answer:  B

Diff: 3     Type: MC     Var: 5

101) How many significant figures are in the measurement 5 g?

A) 1

B) 3

C) 5

D) 4

E) 2

Answer:  A

Diff: 1     Type: MC     Var: 4

 102) What is the correct answer, with the proper number of significant figures, for the following calculation?

                 6.3 × 3.78

Answer:  24

Diff: 2     Type: SA     Var: 10

 103) Round the following number to four significant figures and express the result in standard exponential notation:

                 29,724.33

 A) 29,720

B) 29.72 × 103

C) 0.2972 × 105

D) 2.972 × 104

E) 2.972 × 10-4

Answer:  D

Diff: 2     Type: MC     Var: 4

 104) Which of the following numbers has the greatest number of significant figures?

A) 0.5070

B) 0.201

C) 418000

D) 6.02 × 1024

Answer:  A

Diff: 2     Type: MC     Var: 5

 105) How many of the following numbers contain three significant figures?

                 0.408      9.040      0.0400   9.05 × 1024

 A) one

B) two

C) three

D) four

Answer:  C

Diff: 2     Type: MC     Var: 5

106) How many significant figures are there in the answer to the following problem?

                 (9.992 × 3.200) + 0.610

 A) one

B) two

C) three

D) four

Answer:  D

Diff: 2     Type: MC     Var: 5

 107) How many significant figures are there in the answer to the following problem?

                 57.5 + 0.9933 + 31

 A) one

B) two

C) three

D) four

Answer:  B

Diff: 2     Type: MC     Var: 5

 108) How many significant figures are there in the answer to the following problem?

                  A) one

B) two

C) three

D) four

Answer:  B

Diff: 2     Type: MC     Var: 5

 109) An acetylene molecule contains 2 atoms of carbon. The number 2 represents how many significant figures?

A) one

B) two

C) three

D) infinite

Answer:  D

Diff: 2     Type: MC     Var: 5

 110) Round off 00907506 to four significant figures.

A) 0091

B) 9076

C) 9100

D) 9.075 × 105

Answer:  D

Diff: 2     Type: MC     Var: 5

111) The width, length, and height of a large, custom-made shipping crate are 1.22 m, and respectively. The volume of the box using the correct number of significant figures is ________ .

A) 3.26057

B) 3.3

C) 3.26

D) 3.261

E) 3.2606

Answer:  B

Diff: 2     Type: MC     Var: 10

 112) What is the correct answer, with the proper number of significant figures, for the following calculation?

                 (1815 - 1806) × (9.11 × 7.92)

Answer:  600

Diff: 3     Type: SA     Var: 10

 113) Without using a calculator, solve the following problem:

                  A) 1 × 10-4

B) 1 × 105

C) 1 × 1023

D) 1 × 1032

Answer:  C

Diff: 1     Type: MC     Var: 5

 114) Without using a calculator, solve the following problem:

                  A) 1 × 106

B) 1 × 100

C) 1 × 10-12

D) 1 × 10-18

Answer:  C

Diff: 1     Type: MC     Var: 5

115) Which of the following is the greatest mass?

A) 1000 μg

B) 1.000 × 10-4 kg

C) 1.000 × 10-4 cg

D) 1.000 × 10-8 mg

Answer:  B

Diff: 2     Type: MC     Var: 5

 116) The mass of a proton is 1.67 × 10-27 kg. What is the mass of a proton in picograms?

A) 1.67 × 10-18 pg

B) 1.67 × 10-15 pg

C) 1.67 × 10-12 pg

D) 1.67 × 10-9 pg

Answer:  C

Diff: 2     Type: MC     Var: 5

 117) The mass of a single zinc atom is 1.086 × 10-22 g. This is the same mass as:

A) 1.086 × 10-16 mg

B) 1.086 × 10-25 kg

C) 1.086 × 10-28 μg

D) 1.086 × 10-31 ng

Answer:  B

Diff: 2     Type: MC     Var: 5

 118) A student weighed 30.00 μg of sulfur in the lab. This is the same mass as:

A) 3.000 × 10-8 g

B) 3.000 × 10-5 kg

C) 3.000 × 10-5 mg

D) 3.000 × 104 ng

Answer:  D

Diff: 2     Type: MC     Var: 5

 119) Convert 4 μm to metres.

A) 4 × 10-9 m

B) 4 × 10-6 m

C) 4 × 10-3 m

D) 4 × 106 m

Answer:  B

Diff: 2     Type: MC     Var: 5

120) The average distance between nitrogen and oxygen atoms is 115 pm in a compound called nitric oxide. What is this distance in millimeters?

A) 1.15 × 10-8 mm

B) 1.15 × 10-7 mm

C) 1.15 × 1013 mm

D) 1.15 × 1017 mm

Answer:  B

Diff: 2     Type: MC     Var: 5

 121) The diameter of an atom is approximately 1 × 10-10 m. What is the diameter in millimeters?

A) 1 × 10-16 mm

B) 1 × 10-13 mm

C) 1 × 10-7 mm

D) 1 × 10-4 mm

Answer:  C

Diff: 2     Type: MC     Var: 5

 122) Which of the following volumes is equal to 40 mL?

A) 40 cm3

B) 40 dm3

C) 0.40 L

D) 0.00040 kL

Answer:  A

Diff: 2     Type: MC     Var: 5

 123) Convert 10 cm3 to m3.

A) 1 × 10-5 m3

B) 1 × 10-1 m3

C) 1 × 103 m3

D) 1 × 107 m3

Answer:  A

Diff: 2     Type: MC     Var: 5

 124) Convert 35 m3 to litres.

A) 3.5 × 10-2 L

B) 3.5 L

C) 3.5 × 102 L

D) 3.5 × 104 L

Answer:  D

Diff: 2     Type: MC     Var: 5

 125) 38.325 lbs = ________ grams. (1 lb = 454 g)

Answer:  17400

Diff: 3     Type: SA     Var: 10

126) If 1.4% of the mass of a human body is calcium, how many kilograms of calcium are there in a 185-pound man?

A) 1.2 kg Ca

B) 5.7 kg Ca

C) 1.2 × 102 kg Ca

D) 5.7 × 102 kg

Answer:  A

Diff: 3     Type: MC     Var: 5

 127) A fishing boat accidentally spills 3.0 barrels of diesel oil into the ocean. Each barrel contains 42 gallons. If the oil film on the ocean is 2.5 × 102 nm thick, how many square metres will the oil slick cover?

A) 1.9 × 10-3 m2

B) 1.9 × 106 m2

C) 1.9 × 107 m2

D) none of the above

Answer:  B

Diff: 3     Type: MC     Var: 5

 128) Because of the high heat and low humidity in the summer in Death Valley, California, a visitor requires about one quart of water for every two miles travelled on foot. Calculate the approximate number of litres required for a person to walk 10 kilometres in Death Valley.

A) 7.4 L

B) 295 L

C) 76 L

D) 117 L

Answer:  A

Diff: 3     Type: MC     Var: 5

 129) The estimated costs for remodelling the interior of an apartment are three 1-gallon cans of paint at each, two paint brushes at each, and for a helper. The total estimated cost with the appropriate significant figures is

A) 193.72

B) 1.9 ×

C) 194

D) 2 ×

E) 193.7

Answer:  C

Diff: 3     Type: MC     Var: 10

 130) How many litres of wine can be held in a wine barrel whose capacity is 25.0 gal?

A) 1.51 × L

B) 0.151 L

C) 94.6 L

D) 6.60 × L

E) 6.60 L

Answer:  C

Diff: 3     Type: MC     Var: 10

131) The recommended adult dose of Elixophyllin, a drug used to treat asthma, is 6.00 mg kg-1 of body mass. Calculate the dose in milligrams for a 112-lb person. (1 lb = 453.59 g)

A) 24 mg

B) 1,482 mg

C) 1.5 mg

D) 305 mg

E) 3.0 × mg

Answer:  D

Diff: 3     Type: MC     Var: 10

 132) The density of air under ordinary conditions at 25 °C is 1.19 g L-1. How many kilograms of air are in a room that measures and has a 8.00 ft ceiling? (exactly); )

A) 2.93

B) 0.121

C) 3.26 ×

D) 0.0770

E) 32.6

Answer:  E

Diff: 3     Type: MC     Var: 12

 133) How many litres of air are in a room that measures and has an 8.00 ft ceiling?

A) 3.26 ×

B) 121

C) 35.1

D) 3.51 ×

E) 9.75 × 105

Answer:  A

Diff: 3     Type: MC     Var: 12

 134) Crude oil is an example of:

A) a compound

B) an element

C) a heterogeneous mixture

D) a homogeneous mixture

Answer:  C

Diff: 2     Type: MC     Var: 5

 135) Gasoline is an example of:

A) a compound

B) an element

C) a heterogeneous mixture

D) a homogeneous mixture

Answer:  D

Diff: 2     Type: MC     Var: 5

136) Gold is an example of:

A) a compound

B) an element

C) a heterogeneous mixture

D) a homogeneous mixture

Answer:  B

Diff: 2     Type: MC     Var: 5

#Test Bank General Chemistry Principles and Modern Applications 11th edition

[gigglesndimples]

Total Yeast & Mold Count: What Cultivators & Business Owners Need to Know

Editor’s note: This article should serve as a foundation of knowledge for yeast and mold in cannabis. Beginning in January 2018, we will publish a series of articles focused entirely on yeast and mold, discussing topics such as TYMC testing, preventing yeast and mold in cultivation and treatment methods to reduce yeast and mold.

Cannabis stakeholders, including cultivators, extractors, brokers, distributors and consumers, have been active in the shadows for decades. With the legalization of recreational adult use in several states, and more on the way, safety of the distributed product is one of the main concerns for regulators and the public. Currently, Colorado1, Nevada and Canada2 require total yeast and mold count (TYMC) compliance testing to evaluate whether or not cannabis is safe for human consumption. As the cannabis industry matures, it is likely that TYMC or other stringent testing for yeast and mold will be adopted in the increasingly regulated medical and recreational markets.

The goal of this article is to provide general information on yeast and mold, and to explain why TYMC is an important indicator in determining cannabis safety.

Yeast & Mold

Photo credit: Steep Hill- a petri dish of mold growth from tested cannabis

Yeast and mold are members of the fungi family. Fungus, widespread in nature, can be found in the air, water, soil, vegetation and in decaying matter. The types of fungus found in different geographic regions vary based upon humidity, soil and other environmental conditions. In general, fungi can grow in a wide range of pH environments and temperatures, and can survive in harsh conditions that bacteria cannot. They are not able to produce their own food like plants, and survive by breaking down material from their surroundings into nutrients. Mold cannot thrive in an environment with limited oxygen, while yeast is able to grow with or without oxygen. Most molds, if grown for a long enough period, can be detected visually, while yeast growth is usually detected by off-flavor and fermentation.

Due to their versatility, it is rare to find a place or surface that is naturally free of fungi or their spores. Damp conditions, poor air quality and darker areas are inviting environments for yeast and mold growth.

Cannabis plants are grown in both indoor and outdoor conditions. Plants grown outdoors are exposed to wider ranges and larger populations of fungal species compared to indoor plants. However, factors such as improper watering, the type of soil and fertilizer and poor air circulation can all increase the chance of mold growth in indoor environments. Moreover, secondary contamination is a prevalent risk from human handling during harvest and trimming for both indoor and outdoor-grown cannabis. If humidity and temperature levels of drying and curing rooms are not carefully controlled, the final product could also easily develop fungi or their growth by-product.

 What is TYMC?

TYMC, or total yeast and mold count, is the number of colony forming units present per gram of product (CFU/g). A colony forming unit is the scientific means of counting and reporting the population of live bacteria or yeast and mold in a product. To determine the count, the cannabis sample is plated on a petri dish which is then incubated at a specific temperature for three to five days. During this time, the yeast and mold present will grow and reproduce. Each colony, which represents an individual or a group of yeast and mold, produces one spot on the petri dish. Each spot is considered one colony forming unit.

Why is TYMC Measured?

TYMC is an indicator of the overall cleanliness of the product’s life cycle: growing environment, processing conditions, material handling and storage facilities. Mold by itself is not considered “bad,” but having a high mold count, as measured by TYMC, is alarming and could be detrimental to both consumers and cultivators. 

Aspergillus species niger Photo: Carlos de Paz, Flickr

The vast majority of mold and yeast present in the environment are indeed harmless, and even useful to humans. Some fungi are used commercially in production of fermented food, industrial alcohol, biodegradation of waste material and the production of antibiotics and enzymes, such as penicillin and proteases. However, certain fungi cause food spoilage and the production of mycotoxin, a fungal growth by-product that is toxic to humans and animals. Humans absorb mycotoxins through inhalation, skin contact and ingestion. Unfortunately, mycotoxins are very stable and withstand both freezing and cooking temperatures. One way to reduce mycotoxin levels in a product is to have a low TYMC.

Aspergillus flavus on culture. Photo: Iqbal Osman, Flickr

Yeast and mold have been found to be prevalent in cannabis in both current and previous case studies. In a 2017 UC Davis study, 20 marijuana samples obtained from Northern California dispensaries were found to contain several yeast and mold species, including Cryptococcus, Mucor, Aspergillus fumigatus, Aspergillus niger, and Aspergillus flavus.3 The same results were reported in 1983, when marijuana samples collected from 14 cannabis smokers were analyzed. All of the above mold species in the 2017 study were present in 13 out of 14 marijuana samples.4

Aspergillus species niger, flavus, and fumigatus are known for aflatoxin production, a type of dangerous mycotoxin that can be lethal.5 Once a patient smokes and/or ingests cannabis with mold, the toxins and/or spores can thrive inside the lungs and body.6, 7 There are documented fatalities and complications in immunocompromised patients smoking cannabis with mold, including patients with HIV and other autoimmune diseases, as well as the elderly.8, 9, 10, 11

For this reason, regulations exist to limit the allowable TYMC counts for purposes of protecting consumer safety. At the time of writing this article, the acceptable limit for TYMC in cannabis plant material in Colorado, Nevada and Canada is ≤10,000 CFU/g. Washington state requires a mycotoxin test.12 California is looking into testing for specific Aspergillus species as a part of their requirement. As the cannabis industry continues to grow and advance, it is likely that additional states will adopt some form of TYMC testing into their regulatory testing requirements.

References:

https://www.colorado.gov/pacific/sites/default/files/Complete%20Retail%20Marijuana%20Rules%20as%20of%20April%2014%202017.pdf

http://laws-lois.justice.gc.ca/eng/acts/f-27/

https://www.ucdmc.ucdavis.edu/publish/news/newsroom/11791

Kagen SL, Kurup VP, Sohnle PG, Fink JN. 1983. Marijuana smoking and fungal sensitization. Journal of Allergy & Clinical Immunology. 71(4): 389-393.

Centre for Disease control and prevention. 2004 Outbreak of Aflatoxin Poisoning – Eastern and central provinces, Kenya, Jan – July 2004. Morbidity and mortality weekly report.. Sep 3, 2004: 53(34): 790-793

Cescon DW, Page AV, Richardson S, Moore MJ, Boerner S, Gold WL. 2008. Invasive pulmonary Aspergillosis associated with marijuana use in a man with colorectal cancer. Diagnosis in Oncology. 26(13): 2214-2215.

Szyper-Kravits M, Lang R, Manor Y, Lahav M. 2001 Early invasive pulmonary aspergillosis in a leukemia patient linked to aspergillus contaminated marijuana smoking. Leukemia Lymphoma 42(6): 1433 – 1437.

Verweii PE, Kerremans JJ, Voss A, F.G. Meis M. 2000. Fungal contamination of Tobacco and Marijuana. JAMA 2000 284(22): 2875.

Ruchlemer R, Amit-Kohn M, Raveh D, Hanus L. 2015. Inhaled medicinal cannabis and the immunocompromised patient. Support Care Cancer. 23(3):819-822.

McPartland JM, Pruitt PL. 1997. Medical Marijuana and its use by the immunocompromised. Alternative Therapies in Health and Medicine. 3 (3): 39-45.

Hamadeh R, Ardehali A, Locksley RM, York MK. 1983. Fatal aspergillosis associated with smoking contaminated marijuana, in a marrow transplant recipient. Chest. 94(2): 432-433.

http://apps.leg.wa.gov/wac/default.aspx?cite=314-55-102

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The article Total Yeast & Mold Count: What Cultivators & Business Owners Need to Know was originally published on GigglesNDimples.com

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227's™ Facebook Fries!¡' (aka YouTube Chili' NBA) MSN Spicy' News #NBA Mix! Pa. Residents Among 150 People Sickened By Salmonella At Chili Cook-Off #MSN News #NBA Mix!

227's™ Facebook Fries!¡' (aka YouTube Chili' NBA) MSN Spicy' News #NBA Mix! Pa. Residents Among 150 People Sickened By Salmonella At Chili Cook-Off #MSN News #NBA Mix! http://pittsburgh.cbslocal.com/2017/10/11/salmonella-chili-cook-off-illnesses 227's™ YouTube Chili' NBA Season Preview Part 7 - The Starters #MSN News #NBA Mix! https://www.youtube.com/watch?v=4qjjj8DRR7s Salmonella From Wikipedia, the free encyclopedia This article needs an appropriate taxobox. You can help Wikipedia by adding one. Salmonella SalmonellaNIAID.jpg Electron micrograph showing Salmonella typhimurium (lavender) invading cultured human cells Specialty Infectious disease Symptoms Diarrhea, fever, abdominal cramps, vomiting[1] Complications Reactive arthritis, irritable bowel syndrome[2] Usual onset 0.5–3 days post exposure[1] Duration 4–7 days[1] Types Typhoidal, nontyphoidal[1] Causes Salmonella.[1] Risk factors Old, young, weak immune system, bottle feeding, proton pump inhibitors[1] Diagnostic method Stool test[3] Similar conditions Other types of gastroenteritis[2] Prevention Proper preparation and cooking of food[4] Treatment Fluids by mouth, intravenous fluids, antibiotics[1] Frequency 1.2 million non–typhoidal cases per year (US)[1] Deaths 268,000 (2015)[5] Salmonella /ˌs�lməˈnɛlə/ is a genus of rod-shaped (bacillus) gram-negative bacteria of the Enterobacteriaceae family. The two species of Salmonella are Salmonella enterica and Salmonella bongori. Salmonella enterica is the type species and is further divided into six subspecies[6] that include over 2,500 serotypes. Salmonella species are non-spore-forming, predominantly motile enterobacteria with cell diameters between about 0.7 and 1.5 �m, lengths from 2 to 5 �m, and peritrichous flagella (all around the cell body).[7] They are chemotrophs, obtaining their energy from oxidation and reduction reactions using organic sources. They are also facultative anaerobes, capable of generating ATP with oxygen ("aerobically") when it is available; or when oxygen is not available, using other electron acceptors or fermentation ("anaerobically").[7] S. enterica subspecies are found worldwide in all warm-blooded animals and in the environment. S. bongori is restricted to cold-blooded animals, particularly reptiles.[8] Salmonella species are intracellular pathogens:[9] certain serotypes cause illness. Nontyphoidal serotypes can be transferred from animal-to-human and from human-to-human. They usually invade only the gastrointestinal tract and cause Salmonella food poisoning; symptoms resolve without antibiotics. However, in sub-Saharan Africa they can be invasive and cause paratyphoid fever, which requires immediate treatment with antibiotics. Typhoidal serotypes can only be transferred from human-to-human, and can cause Salmonella food poisoning, typhoid fever and paratyphoid fever.[10] Typhoid fever occurs when Salmonella invades the bloodstream - the typhoidal form; or in addition spreads throughout the body, invades organs, and secretes endotoxins - the septic form. This can lead to life-threatening hypovolemic shock and septic shock and requires intensive care including antibiotics. Contents 1 Taxonomy 2 History 3 Detection, culture, and growth conditions 4 Nomenclature 5 As pathogens 6 Nontyphoidal Salmonella 6.1 Invasive nontyphoidal salmonella disease 7 Typhoidal Salmonella 8 Global monitoring 9 Molecular mechanisms of infection 10 Resistance to oxidative burst 11 Host adaptation 12 Genetics 13 See also 14 References 15 External links Taxonomy The genus Salmonella is part of the family of Enterobacteriaceae. Its taxonomy has been revised and has the potential to confuse. The genus comprises two species, Salmonella bongori and Salmonella enterica, the latter of which is divided into six subspecies: S. e. enterica, S. e. salamae, S. e. arizonae, S. e. diarizonae, S. e. houtenae, and S. e. indica.[11][12] The taxonomic group contains more than 2500 serotypes (also serovars) defined on the basis of the somatic O (lipopolysaccharide) and flagellar H antigens (the Kauffman–White classification). The full name of a serotype is given as, for example, Salmonella enterica subsp. enterica serotype Typhimurium, but can be abbreviated to Salmonella Typhimurium. Further differentiation of strains to assist clinical and epidemiological investigation may be achieved by antibiotic sensitivity testing and by other molecular biology techniques such as pulsed-field gel electrophoresis, multilocus sequence typing, and, increasingly, whole genome sequencing. Historically, salmonellae have been clinically categorized as invasive (typhoidal) or noninvasive (nontyphoidal salmonellae) based on host preference and disease manifestations in humans.[13] History Salmonella was first visualized in 1880 by Karl Eberth in the Peyer's patches and spleens of typhoid patients.[14] Four years later in 1884 Georg Theodor Gaffky was able to successfully grow the pathogen in pure culture.[15] A year after that, medical research scientist Theobald Smith discovered what would be later known as Salmonella enterica (var. Choleraesuis). At the time, Smith was working as a research laboratory assistant in the Veterinary Division of the United States Department of Agriculture. The department was under the administration of Daniel Elmer Salmon, a veterinary pathologist.[16] Initially, Salmonella Choleraesuis was thought to be the causative agent of hog cholera, so Salmon and Smith named it "Hog-cholerabacillus". The name Salmonella was not used until 1900, when Joseph Leon Ligni�res proposed that the pathogen discovered by Salmon's group be called Salmonella in his honor.[17]:16 Detection, culture, and growth conditions[edit] Most subspecies of Salmonella produce hydrogen sulfide,[18] which can readily be detected by growing them on media containing ferrous sulfate, such as is used in the triple sugar iron test. Most isolates exist in two phases: a motile phase I and a nonmotile phase II. Cultures that are nonmotile upon primary culture may be switched to the motile phase using a Craigie tube or ditch plate.[19] Salmonella can also be detected and subtyped using multiplex[20] or real-time polymerase chain reactions (PCR)[21] from extracted Salmonella DNA. Mathematical models of Salmonella growth kinetics have been developed for chicken, pork, tomatoes, and melons.[22][23][24][25][26] Salmonella reproduce asexually with a cell division interval of 40 minutes.[17]:16 Salmonella species lead predominantly host-associated lifestyles, but the bacteria were found to be able to persist in a bathroom setting for weeks following contamination, and are frequently isolated from water sources, which act as bacterial reservoirs and may help to facilitate transmission between hosts.[27] Salmonella is notorious for its ability to survive desiccation and can persist for years in dry environments and foods.[28] The bacteria are not destroyed by freezing,[29][30] but UV light and heat accelerate their destruction. They perish after being heated to 55 �C (131 �F) for 90 min, or to 60 �C (140 �F) for 12 min.[31] To protect against Salmonella infection, heating food for at least 10 minutes to an internal temperature of 75 �C (167 �F) is recommended.[32][33] Salmonella species can be found in the digestive tracts of humans and animals, especially reptiles. Salmonella on the skin of reptiles or amphibians can be passed to people who handle the animals.[34] Food and water can also be contaminated with the bacteria if they come in contact with the feces of infected people or animals.[35] Nomenclature Initially, each Salmonella "species" was named according to clinical considerations,[36] for example Salmonella typhi-murium (mouse typhoid fever), S. cholerae-suis. After it was recognized that host specificity did not exist for many species, new strains received species names according to the location at which the new strain was isolated. Later, molecular findings led to the hypothesis that Salmonella consisted of only one species,[37] S. enterica, and the serotypes were classified into six groups,[38] two of which are medically relevant. As this now-formalized nomenclature[39][40] is not in harmony with the traditional usage familiar to specialists in microbiology and infectologists, the traditional nomenclature is still common. Currently, the two recognized species are S. enterica, and S. bongori. In 2005, a third species, Salmonella subterranean, was proposed, but according to the World Health Organization, the bacterium reported does not belong in the genus Salmonella.[41] The six main recognised subspecies are: enterica (serotype I), salamae (serotype II), arizonae (IIIa), diarizonae (IIIb), houtenae (IV), and indica (VI).[42] The former serotype (V) was bongori, which is now considered its own species. The serotype or serovar, is a classification of Salmonella into subspecies based on antigens that the organism presents. It is based on the Kauffman-White classification scheme that differentiates serological varieties from each other. Serotypes are usually put into subspecies groups after the genus and species, with the serotypes/serovars capitalized, but not italicized: An example is Salmonella enterica serovar Typhimurium. More modern approaches for typing and subtyping Salmonella include DNA-based methods such as pulsed field gel electrophoresis, multiple-loci VNTR analysis, multilocus sequence typing, and multiplex-PCR-based methods.[43][44] As pathogens[edit] Salmonella species are facultative intracellular pathogens.[9] A facultative organism uses oxygen to make ATP: when it is not available it "exercises its option"—the literal meaning of the term—and makes ATP via fermentation, or by substituting one or more of four less efficient electron acceptors has oxygen at the end of the electron transport chain: sulfate, nitrate, sulfur, or fumarate. Most infections are due to ingestion of food contaminated by animal feces; or by human feces, such as by a food service worker at a commercial eatery. Salmonella serotypes can be divided into two main groups—typhoidal and nontyphoidal Salmonella. Nontyphoidal serotypes are more common, and usually cause self-limiting gastrointestinal disease. They can infect a range of animals, and are zoonotic, meaning they can be transferred between humans and other animals. Typhoidal serotypes include Salmonella Typhi and Salmonella Paratyphi A, which are adapted to humans and do not occur in other animals. Nontyphoidal Salmonella See also: Salmonellosis Infection with nontyphoidal serotypes of Salmonella generally results in food poisoning. Infection usually occurs when a person ingests foods that contain a high concentration of the bacteria. Infants and young children are much more susceptible to infection, easily achieved by ingesting a small number of bacteria. In infants, infection through inhalation of bacteria-laden dust is possible. The organisms enter through the digestive tract and must be ingested in large numbers to cause disease in healthy adults. An infection can only begin after living salmonellae (not merely Salmonella-produced toxins) reach the gastrointestinal tract. Some of the microorganisms are killed in the stomach, while the surviving ones enter the small intestine and multiply in tissues. Gastric acidity is responsible for the destruction of the majority of ingested bacteria, but Salmonella has evolved a degree of tolerance to acidic environments that allows a subset of ingested bacteria to survive.[45] Bacterial colonies may also become trapped in mucus produced in the esophagus. By the end of the incubation period, the nearby host cells are poisoned by endotoxins released from the dead salmonellae. The local response to the endotoxins is enteritis and gastrointestinal disorder. About 2,000 serotypes of nontyphoidal Salmonella are known, which may be responsible for as many as 1.4 million illnesses in the United States each year. People who are at risk for severe illness include infants, elderly, organ-transplant recipients, and the immunocompromised.[35] Invasive nontyphoidal salmonella disease While in developed countries, nontyphoidal serotypes present mostly as gastrointestinal disease; in sub-Saharan Africa, these serotypes can create a major problem in bloodstream infections, and are the most commonly isolated bacteria from the blood of those presenting with fever. Bloodstream infections caused by nontyphoidal salmonellae in Africa were reported in 2012 to have a case fatality rate of 20–25%. Most cases of invasive nontyphoidal salmonella infection (iNTS) are caused by S. typhimurium or S. enteritidis. A new form of Salmonella typhimurium (ST313) emerged in the southeast of the African continent 75 years ago, followed by a second wave which came out of central Africa 18 years later. This second wave of iNTS possibly originated in the Congo Basin, and early in the event picked up a gene that made it resistant to the antibiotic chloramphenicol. This created the need to use expensive antimicrobial drugs in areas of Africa that were very poor, making treatment difficult. The increased prevalence of iNTS in sub-Saharan Africa compared to other regions is thought to be due to the large proportion of the African population with some degree of immune suppression or impairment due to the burden of HIV, malaria, and malnutrition, especially in children. The genetic makeup of iNTS is evolving into a more typhoid-like bacterium, able to efficiently spread around the human body. Symptoms are reported to be diverse, including fever, hepatosplenomegaly, and respiratory symptoms, often with an absence of gastrointestinal symptoms.[46] Typhoidal Salmonella See also: Typhoid fever and Paratyphoid fever Typhoid fever is caused by Salmonella serotypes which are strictly adapted to humans or higher primates—these include Salmonella Typhi, Paratyphi A, Paratyphi B and Paratyphi C. In the systemic form of the disease, salmonellae pass through the lymphatic system of the intestine into the blood of the patients (typhoid form) and are carried to various organs (liver, spleen, kidneys) to form secondary foci (septic form). Endotoxins first act on the vascular and nervous apparatus, resulting in increased permeability and decreased tone of the vessels, upset of thermal regulation, and vomiting and diarrhoea. In severe forms of the disease, enough liquid and electrolytes are lost to upset the water-salt metabolism, decrease the circulating blood volume and arterial pressure, and cause hypovolemic shock. Septic shock may also develop. Shock of mixed character (with signs of both hypovolemic and septic shock) is more common in severe salmonellosis. Oliguria and azotemia may develop in severe cases as a result of renal involvement due to hypoxia and toxemia. Global monitoring In Germany, food poisoning infections must be reported.[47] From 1990 to 2005, the number of officially recorded cases decreased from about 200,000 to about 50,000 cases. In the United States, about 50,000 cases of Salmonella infection are reported each year.[48] A World Health Organization study estimated that 21,650,974 cases of typhoid fever occurred in 2000, 216,510 of which resulted in death, along with 5,412,744 cases of paratyphoid fever.[49] Molecular mechanisms of infection Mechanisms of infection differ between typhoidal and nontyphoidal serotypes, owing to their different targets in the body and the different symptoms that they cause. Both groups must enter by crossing the barrier created by the intestinal cell wall, but once they have passed this barrier, they use different strategies to cause infection. Nontyphoidal serotypes preferentially enter M cells on the intestinal wall by bacterial-mediated endocytosis, a process associated with intestinal inflammation and diarrhoea. They are also able to disrupt tight junctions between the cells of the intestinal wall, impairing the cells' ability to stop the flow of ions, water, and immune cells into and out of the intestine. The combination of the inflammation caused by bacterial-mediated endocytosis and the disruption of tight junctions is thought to contribute significantly to the induction of diarrhoea.[50] Salmonellae are also able to breach the intestinal barrier via phagocytosis and trafficking by CD18-positive immune cells, which may be a mechanism key to typhoidal Salmonella infection. This is thought to be a more stealthy way of passing the intestinal barrier, and may, therefore, contribute to the fact that lower numbers of typhoidal Salmonella are required for infection than nontyphoidal Salmonella.[50] Salmonella cells are able to enter macrophages via macropinocytosis.[51] Typhoidal serotypes can use this to achieve dissemination throughout the body via the mononuclear phagocyte system, a network of connective tissue that contains immune cells, and surrounds tissue associated with the immune system throughout the body.[50] Much of the success of Salmonella in causing infection is attributed to two type III secretion systems which function at different times during an infection. One is required for the invasion of nonphagocytic cells, colonization of the intestine, and induction of intestinal inflammatory responses and diarrhea. The other is important for survival in macrophages and establishment of systemic disease.[50] These systems contain many genes which must work co-operatively to achieve infection. The AvrA toxin injected by the SPI1 type III secretion system of S. Typhimurium works to inhibit the innate immune system by virtue of its serine/threonine acetyltransferase activity, and requires binding to eukaryotic target cell phytic acid (IP6).[52] This leaves the host more susceptible to infection. Salmonellosis is known to be able to cause back pain or spondylosis. It can manifest as five clinical patterns: gastrointestinal tract infection, enteric fever, bacteremia, local infection, and the chronic reservoir state. The initial symptoms are nonspecific fever, weakness, and myalgia among others. In the bacteremia state, it can spread to any parts of the body and this induces localized infection or it forms abscesses. The forms of localized Salmonella infections are arthritis, urinary tract infection, infection of the central nervous system, bone infection, soft tissue infection, etc.[53] Infection may remain as the latent form for a long time, and when the function of reticular endothelial cells is deteriorated, it may become activated and consequently, it may secondarily induce spreading infection in the bone several months or several years after acute salmonellosis.[53] Resistance to oxidative burst A hallmark of Salmonella pathogenesis is the ability of the bacterium to survive and proliferate within phagocytes. Phagocytes produce DNA damaging agents such as nitric oxide and oxygen radicals as a defense against pathogens. Thus, Salmonella species must face attack by molecules that challenge genome integrity. Buchmeier et al.[54] showed that mutants of Salmonella enterica lacking RecA or RecBC protein function are highly sensitive to oxidative compounds synthesized by macrophages, and furthermore these findings indicate that successful systemic infection by S. enterica requires RecA and RecBC mediated recombinational repair of DNA damage.[54][55] Host adaptation Salmonella enterica, through some of its serotypes such as Typhimurium and Enteriditis, shows signs of the ability to infect several different mammalian host species, while other serotypes such as Typhi seem to be restricted to only a few hosts.[56] Some of the ways that Salmonella serotypes have adapted to their hosts include loss of genetic material and mutation. In more complex mammalian species, immune systems, which include pathogen specific immune responses, target serovars of Salmonella through binding of antibodies to structures like flagella. Through the loss of the genetic material that codes for a flagellum to form, Salmonella can evade a host's immune system.[57] In the study by Kisela et al., more pathogenic serovars of S. enterica were found to have certain adhesins in common that have developed out of convergent evolution.[58] This means that, as these strains of Salmonella have been exposed to similar conditions such as immune systems, similar structures evolved separately to negate these similar, more advanced defenses in hosts. There are still many questions about the way that Salmonella has evolved into so many different types but it has been suggested that Salmonella evolved through several phases. As Baumler et al. have suggested, Salmonella most likely evolved through horizontal gene transfer, formation of new serovars due to additional pathogenicity islands and through an approximation of its ancestry.[59] So, Salmonella could have evolved into its many different serotypes through gaining genetic information from different pathogenic bacteria. The presence of several pathogenicity islands in the genome of different serotypes has lent credence to this theory.[59] Genetics In addition to its importance as a pathogen, Salmonella enterica serovar Typhimurium has been instrumental in the development of genetic tools that led to an understanding of fundamental bacterial physiology. These developments were enabled by the discovery of the first generalized transducing phage, P22,[60] in Typhimurium that allowed quick and easy genetic exchange that allowed fine structure genetic analysis. The large number of mutants led to a revision of genetic nomenclature for bacteria.[61] Many of the uses of transposons as genetic tools, including transposon delivery, mutagenesis, construction of chromosome rearrangements, were also developed in Typhimurium. These genetic tools also led to a simple test for carcinogens, the Ames Test.[62] See also Host-pathogen interface 1984 Rajneeshee bioterror attack 2008 United States salmonellosis outbreak 2008–2009 peanut-borne salmonellosis Bismuth sulfite agar Food testing strips List of foodborne illness outbreaks Salmonellosis Wright County Egg Rappaport Vassiliadis soya peptone broth XLD agar American Public Health Association v. Butz References ^ Jump up to: a b c d e f g h "Salmonella". CDC. 9 March 2015. Archived from the original on 25 May 2017. Retrieved 7 May 2017. ^ Jump up to: a b Hald, T. (2013). Advances in microbial food safety: 2. Pathogen update: Salmonella. Elsevier Inc. Chapters. p. 2.2. ISBN 9780128089606. 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UK Standards for Microbiology Investigations. Standards Unit, Public Health England: 8–10. 8 January 2015. Retrieved 2 August 2015. Jump up ^ Alvarez, Juan; Sota, Mertxe; Vivanco, Ana Bel�n; Perales, Ildefonso; Cisterna, Ram�n; Rementeria, Aitor; Garaizar, Javier (2004-04-01). "Development of a Multiplex PCR Technique for Detection and Epidemiological Typing of Salmonella in Human Clinical Samples". Journal of Clinical Microbiology. 42 (4): 1734–1738. ISSN 0095-1137. PMC 387595 Freely accessible. PMID 15071035. doi:10.1128/JCM.42.4.1734-1738.2004. Jump up ^ Hoorfar, J.; Ahrens, P. (September 2000). "Automated 5′ Nuclease PCR Assay for Identification of Salmonella enterica". Journal of Clinical Microbiology. American Society for Microbiology. 38 (9): 3429–3435. Retrieved 3 August 2015. Jump up ^ Dominguez, Silvia A. "Modelling the Growth of Salmonella in Raw Poultry Stored under Aerobic Conditions". Jump up ^ Carmen Pin. "Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and a". International Journal of Food Microbiology. 145: S96–S102. doi:10.1016/j.ijfoodmicro.2010.09.025. Jump up ^ Pan, Wenjing. "Modelling the Growth of Salmonella in Cut Red Round Tomatoes as a Function of Temperature". Jump up ^ Li, Di. "Development and Validation of a_w Mathematical Model for Growth of Pathogens in Cut Melons". Journal of Food Protection. 76: 953–958. doi:10.4315/0362-028X.JFP-12-398. Jump up ^ Li, Di. "Development and validation of a mathematical model for growth of salmonella in cantaloupe". Jump up ^ Winfield, Mollie; Eduardo Groisman (2003). "Role of Nonhost Environments in the Lifestyles of Salmonella and Escerichia coli". Applied and Environmental Microbiology. 69 (7): 3687–3694. doi:10.1128/aem.69.7.3687-3694.2003. Jump up ^ Mandal, Rabindra K.; Kwon, Young M. (8 September 2017). "Global Screening of Salmonella enterica Serovar Typhimurium Genes for Desiccation Survival". Frontiers in Microbiology. 8 (1723). doi:10.3389/fmicb.2017.01723. Retrieved 27 September 2017. Jump up ^ Sorrells, K.M.; M. L. Speck; J. A. Warren (January 1970). "Pathogenicity of Salmonella gallinarum After Metabolic Injury by Freezing". Applied and Environmental Microbiology. 19 (1): 39–43. PMC 376605 Freely accessible. PMID 5461164. Retrieved 2010-08-19. Mortality differences between wholly uninjured and predominantly injured populations were small and consistent (5% level) with a hypothesis of no difference. Jump up ^ Beuchat, L. R.; E. K. Heaton (June 1975). "Salmonella Survival on Pecans as Influenced by Processing and Storage Conditions". Applied and Environmental Microbiology. 29 (6): 795–801. PMC 187082 Freely accessible. PMID 1098573. Retrieved 2010-08-19. Little decrease in viable population of the three species was noted on inoculated pecan halves stored at -18, -7, and 5�C for 32 weeks. Jump up ^ Goodfellow, S.J.; W.L. Brown (August 1978). "Fate of Salmonella Inoculated into Beef for Cooking". Journal of Food Protection Vol. 41 No.8. 41 (8): 598–605. Jump up ^ Partnership for Food Safety Education (PFSE) Fight BAC! Basic Brochure. Jump up ^ USDA Internal Cooking Temperatures Chart. The USDA has other resources available at their Safe Food Handling fact-sheet page. See also the National Center for Home Food Preservation. Jump up ^ "Reptiles, Amphibians, and Salmonella". Centers for Disease Control and Prevention. U.S. Department of Health & Human Services. 25 November 2013. Retrieved 3 August 2013. ^ Jump up to: a b Goldrick, Barbara (2003). "Foodborne Diseases: More efforts needed to meet the Healthy People 2010 objectives". The American Journal of Nursing. 103 (3): 105–106. doi:10.1097/00000446-200303000-00043. Retrieved 6 December 2014. Jump up ^ F. Kauffmann: Die Bakteriologie der Salmonella-Gruppe. Munksgaard, Kopenhagen, 1941 Jump up ^ Minor L. Le; Popoff M. Y. (1987). "Request for an Opinion. Designation of Salmonella enterica. sp. nov., nom. rev., as the type and only species of the genus Salmonella". Int. J. Syst. Bacteriol. 37: 465–468. Jump up ^ Reeves MW, Evins GM, Heiba AA, Plikaytis BD, Farmer JJ (February 1989). "Clonal nature of Salmonella typhi and its genetic relatedness to other salmonellae as shown by multilocus enzyme electrophoresis, and proposal of Salmonella bongori comb. nov". J. Clin. Microbiol. 27 (2): 313–20. PMC 267299 Freely accessible. PMID 2915026. Jump up ^ "The type species of the genus Salmonella Lignieres 1900 is Salmonella enterica (ex Kauffmann and Edwards 1952) Le Minor and Popoff 1987, with the type strain LT2T, and conservation of the epithet enterica in Salmonella enterica over all earlier epithets that may be applied to this species. Opinion 80". Int. J. Syst. Evol. Microbiol. 55 (Pt 1): 519–20. January 2005. PMID 15653929. doi:10.1099/ijs.0.63579-0. Jump up ^ Tindall BJ, Grimont PA, Garrity GM, Euz�by JP (January 2005). "Nomenclature and taxonomy of the genus Salmonella". Int. J. Syst. Evol. Microbiol. 55 (Pt 1): 521–4. PMID 15653930. doi:10.1099/ijs.0.63580-0. Jump up ^ Grimont, Patrick A.D.; Xavier Weill, Fran�ois (2007). Antigenic Formulae of the Salmonella Serovars (PDF) (9th ed.). Institut Pasteur, Paris, France: WHO Collaborating Centre for Reference and Research on Salmonella. p. 7. Retrieved 26 August 2015. Jump up ^ Janda JM, Abbott SL (2006). "The Enterobacteria", ASM Press. Jump up ^ Porwollik, S (editor) (2011). Salmonella: From Genome to Function. Caister Academic Press. ISBN 978-1-904455-73-8. Jump up ^ Achtman, M.; Wain, J.; Weill, F. O. X.; Nair, S.; Zhou, Z.; Sangal, V.; Krauland, M. G.; Hale, J. L.; Harbottle, H.; Uesbeck, A.; Dougan, G.; Harrison, L. H.; Brisse, S.; S. Enterica MLST Study Group (2012). Bessen, Debra E, ed. "Multilocus Sequence Typing as a Replacement for Serotyping in Salmonella enterica". PLOS Pathogens. 8 (6): e1002776. PMC 3380943 Freely accessible. PMID 22737074. doi:10.1371/journal.ppat.1002776. open access publication – free to read Jump up ^ Garcia-del Portillo, Francisco; John W. Foster; Brett Finlay (1993). "Role of Acid Tolerance Response Genes in Salmonella tymphimurium Virulence". Infection and Immunity. 61 (10): 4489–4492. Jump up ^ Feasey, Nicholas A.; Gordon Dougan; Robert A. Kingsley; Robert S. Heyderman; Melita A. Gordon (2012). "Invasive non-typhoidal salmonella disease: an emerging and neglected tropical disease in Africa". The Lancet. 379: 2489–2499. PMC 3402672 Freely accessible. PMID 22587967. doi:10.1016/S0140-6736(11)61752-2. Jump up ^ � 6 and � 7 of the German law on infectious disease prevention, Infektionsschutzgesetz Jump up ^ Centers for Disease Control and Prevention Jump up ^ Crump, John A.; Luby, Stephen P.; Mintz, Eric D. (May 2004). "The global burden of typhoid fever.". Bulletin of the World Health Organization. 82 (5): 346–353. PMC 2622843 Freely accessible. PMID 15298225. ^ Jump up to: a b c d Haraga, Andrea; Maikke B. Ohlson; Samuel I. Miller (2008). "Salmonellae interplay with host cells". Nature Reviews Microbiology. 6: 53–66. doi:10.1038/nrmicro1788. Jump up ^ Kerr, M. C.; Wang, J. T. H.; Castro, N. A.; Hamilton, N. A.; Town, L.; Brown, D. L.; Meunier, F. A.; Brown, N. F.; Stow, J. L.; Teasdale, R. D. (2010). "Inhibition of the PtdIns(5) kinase PIKfyve disrupts intracellular replication of Salmonella". The EMBO Journal. 29 (8): 1331–1347. PMC 2868569 Freely accessible. PMID 20300065. doi:10.1038/emboj.2010.28. Jump up ^ Mittal R, Peak-Chew SY, Sade RS, Vallis Y, McMahon HT (2010). "The Acetyltransferase Activity of the Bacterial Toxin YopJ of Yersinia Is Activated by Eukaryotic Host Cell Inositol Hexakisphosphate". J Biol Chem. 285 (26): 19927–34. PMC 2888404 Freely accessible. PMID 20430892. doi:10.1074/jbc.M110.126581. ^ Jump up to: a b Choi YS, Cho WJ, Yun SH, Lee SY, Park SH, Park JC, Jang EH, Shin HY (2010). "A case of back pain caused by Salmonella spondylitis -A case report-". Korean J Anesthesiol. 59 Suppl: S233–7. PMC 3030045 Freely accessible. PMID 21286449. doi:10.4097/kjae.2010.59.S.S233. ^ Jump up to: a b Buchmeier NA, Lipps CJ, So MY, Heffron F (1993). "Recombination-deficient mutants of Salmonella typhimurium are avirulent and sensitive to the oxidative burst of macrophages". Mol. Microbiol. 7 (6): 933–6. PMID 8387147. doi:10.1111/j.1365-2958.1993.tb01184.x. Jump up ^ Cano DA, Pucciarelli MG, Garc�a-del Portillo F, Casades�s J (2002). "Role of the RecBCD recombination pathway in Salmonella virulence". J. Bacteriol. 184 (2): 592–5. PMC 139588 Freely accessible. PMID 11751841. doi:10.1128/jb.184.2.592-595.2002. Jump up ^ Thomson, Nicholas R.; Clayton, Debra J.; Windhorst, Daniel; et al. (2008). "Comparative genome analysis of Salmonella Enteritidis PT4 and Salmonella Gallinarum 287/91 provides insights into evolutionary and host adaptation pathways". Genome Res. 18: 1624–1637. PMC 2556274 Freely accessible. PMID 18583645. doi:10.1101/gr.077404.108. Jump up ^ Pang, Stanley. Octavia, Sophie. Feng, Lu. Liu, Bin. Reeves, Peter R. Lan, Ruiting. Wang, Lei (2011). "Genomic diversity and adaptation of Salmonella enterica serovar Typhimurium from analysis of six genomes of different phage types". BMC Genomics. 12: 425. doi:10.1186/1471-2164-12-425. Jump up ^ Kisiela, D. I.; Chattopadhyay, S.; Libby, S. J.; Karlinsey, J. E.; Fang, F. C.; et al. (2012). "Evolution of Salmonella enterica Virulence via Point Mutations in the Fimbrial Adhesin". PLoS Pathog. 8 (6): e1002733. doi:10.1371/journal.ppat.1002733. ^ Jump up to: a b B�umler, Andreas J.; Tsolis, Ren�e M.; Ficht, Thomas A.; Adams, L. Garry (1998). "Evolution of Host Adaptation in Salmonella enterica". Infect. Immun. 66 (10): 4579–4587. PMC 108564 Freely accessible. PMID 9746553. Jump up ^ Zinder N, Lederberg J (1952). "Genetic exchange in Salmonella" (PDF). J. Bacteriol. 64 (5): 679–699. PMC 169409 Freely accessible. PMID 12999698. Jump up ^ Demerec, M.; A. Adelberg; A. J. Clark; P. Hartman (1966). "A proposal for a uniform nomenclature in bacterial genetics" (PDF). Genetics. 54 (1): 61–76. PMC 1211113 Freely accessible. PMID 5961488. Jump up ^ Ames, B.; J. McCann; E. Yamasaki (1975). "Methods for detecting carcinogens and mutagens with the Salmonella/mammalian-microsome mutagenicity test". Mutat Res. 31 (6): 347–364. PMID 768755. doi:10.1016/0165-1161(75)90046-1. External links Wikimedia Commons has media related to Salmonella. Wikispecies has information related to: Salmonella Background on Salmonella from the Food Safety and Inspection Service of the United States Department of Agriculture Salmonella genomes and related information at PATRIC, a Bioinformatics Resource Center funded by NIAID Questions and Answers about commercial and institutional sanitizing methods Symptoms of Salmonella Poisoning Salmonella as an emerging pathogen from IFAS Notes on Salmonella nomenclature Salmonella motility video Avian Salmonella Overview of Salmonellosis — The Merck Veterinary Manual Prokaryotes: Bacteria classification (phyla and orders) Chicken Food safety Categories: Salmonella Enterobacteriaceae Gram-negative bacteria Pathogenic bacteria Zoonoses Rodent-carried diseases Bacteria genera http://pittsburgh.cbslocal.com/2017/10/11/salmonella-chili-cook-off-illnesses/227's™ Facebook Fries!�' (aka YouTube Chili' NBA) MSN Spicy' News #NBA Mix! Pa. 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The Top 5 Camu Camu Powders of 2017

Camu camu is a small fruit grown in the rainforests of Peru and Brazil that resembles a cherry and is light orange in color. It’s packed with vitamin C and is a powerful antioxidant. 

Health experts say that this superfruit can help with viral issues such as cold sores, shingles, herpes simplex 1, and even the common cold. It is also commonly used as a natural energy booster.

What is so special about this trendy superfruit? We’ll cover this, along with the benefits, side effects, and recommended dosage instructions. But first, we’ve ranked the top camu camu powders according to price, product quality, and customer reviews.

So what’s the best camu camu powder on the market?

1- Feel Good Organics Camu Camu Powder

Lowest price on Amazon

Straight out of the Amazon rainforest in Brazil. That’s where Feel Good Organics harvests their camu camu berries for this authentic, premium organic powder.

They take pride in their non-GMO, gluten-free, 100% raw organic powder imported from Brazil with no additives – something you don’t see too often in the powdered supplement industry.

The Feel Good Organics company stands behind their product. That’s why they offer a “love it or your money back” policy. Here’s what the company has to say about it:

“If you are not 100% satisfied with your purchase of our Camu Camu for any reason, just email us and we’ll refund your order in full, no questions asked!”

 Comes in a premium quality storage bag with a resealable zipper, 5-layer structure with foil lining, rounded corners, and a tear notch for easy opening.

Serving size: 1 tsp – about 39 servings in the bag.

Buy Feel Good Organics Camu on Amazon

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2- Madre Nature Organic Camu Camu

Lowest price on Amazon

Premium organic camu camu powder, this time from the rainforests of Peru.

Madre Nature is all about natural concentrated vitamin C – here’s what the manufacturer has to say about it:

“The Camu Camu berry is the most potent known source of vitamin C in the world. 1 teaspoon of Camu Camu powder contains 10 times more vitamin C than an orange.”

The camu camu they use is harvested, processed, and packaged in Peru to support the growers and local economy where camu camu originates. The company also donates $2 per bag to local charity efforts in Peru, specifically targeting programs that address child poverty, hunger, and homelessness.

This particular camu camu powder isn’t freeze dried, but rather the berries are dried at a lower temperature not exceeding 110F.

This product is 100% certified organic, non-GMO, raw, gluten-free, and vegan.

Serving size: 1 tsp – about 45 servings in the bag altogether.

Buy Madre Nature Camu on Amazon

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3- Maju Superfoods Camu Camu Powder

Lowest price on Amazon

The nutrients in the camu camu powder is carefully protected and preserved with a temperature-controlled vacuum seal.

Here’s what the manufacturer has to say about their product that separates it from their competition:

“Get your daily dose of vitamin C from one serving for an energy boost. Try adding some to your morning and see if you notice the difference. Easily scoop it and great for cooking – baked treats such as bread or cookies, or mix it in to your breakfast smoothie for a vitamin C boost.”

Serving size: 1 tsp – about 39 total servings in the tub.

Buy Maju Superfoods Camu on Amazon

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4- Sunfood Raw Camu Camu Powder

Lowest price on Amazon

One of the most expensive camu camu powders sold on Amazon, the Sunfood company is all about premium quality.

Their mission statement says “At Sunfood we are on a quest to help you discover the healing, energy and longevity power within you.  We do this through education and the most nutrient dense superfoods on the planet.”

Their certified organic raw camu camu powder is no exception.

Caution / Allergen Statement: Packaged in a gluten-free facility. May contain traces of tree nuts and peanuts.

Serving size: 1 tsp – about 33 servings total in the bag.

Buy Sunfood Raw Camu on Amazon

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5- Peruvian Naturals Camu Camu

Lowest price on Amazon

Are you the type that would rather just take a capsule instead of dealing with scooping powder? This might be the camu camu supplement for you.

Peruvian Naturals offers capsules packed with 500 mg of USDA certified organic camu camu berry – no artificial colors, flavors, or anything else added.

Not the cheapest camu camu product on the market, but you pay for the convenience and portability of capsules.

Suggested use: 1-3 capsules daily. Do not exceed 5 capsules in a day. 90 total in the bottle.

Buy Peruvian Naturals Camu on Amazon

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What is camu camu?

The camu camu berry grows in flooded areas in the Amazon rainforest in the countries of Peru, Colombia, Brazil, and Venezuela.

The large berries grown on a shrub and resemble cherries. It is one of the most abundant sources of Vitamin C we have access to. One serving of camu camu berry contains 60 times more Vitamin C than an orange.

The berry is rich in antioxidants, and it is also a great source of calcium, protein, potassium, amino acids, beta carotene, and several phytochemicals. Many consider it to be more nutritious than the current superfruit in the US, the Acai Berry.

Native Amazonian Indians used Camu Camu Berries for hundreds of years. It was not used as a food source due to its sour taste. Instead, the berries were used for their medicinal purposes. They would often mix the berries with milk and sugar so that they could be used in jams and jellies.

Traditionally, camu camu berries were harvested directly on the river, where locals would pull them from the shrubs while inside their canoes. Due to the rise in popularity of the superfruit in recent years, over-harvesting has become an issue.

Before it entered the global market, camu camu was used by locals in the Amazon rainforest as fish bait. Today, efforts are ongoing to farm the trees in areas such as Brazil and Peru so that camu camu is more sustainable.

How does camu camu powder work?

The camu camu berry is a powerful dietary supplement because of the many vitamins and nutrients it contains.

Here are some of the ingredients found in this superfruit and why they are so important:

Vitamin C

The Camu Camu Berry outranks the long-time Vitamin C leader, the orange, when it comes to the amount of this powerful antioxidant it contains. Just a teaspoon of camu camu powder has 1180% of your recommended daily amount of Vitamin C. This vitamin is vital for our immune system and can also help improve gum health.

Potassium

One of the best ways to get the potassium you need each day to take a camu camu supplement. We require potassium for the healthy function of our heart and kidneys. It is also useful with treating restlessness and a lack of energy. There are 71.1mg of potassium found in every 100g of camu camu powder.

Valine

Valine is an essential amino acid, which means that our bodies do not produce it. Therefore, we must get valine from the foods that we eat. If you don’t get enough of this amino acid in your everyday diet, taking camu camu can help.

Valine is known to promote a strong nervous system and to help with cognitive function. It can also be useful for those who are strength training as it helps prevent muscle breakdown.

Flavonoids

Flavonoids are compounds found in various plants. Along with helping give fruits and vegetables their signature colors, flavonoids also work in the body as antioxidants while neutralizing free radicals. Camu camu berries contain several different flavonoids.

Leucine

Leucine is another essential amino acid found in camu camu berries that our body requires to stay healthy. It helps to improve the growth of muscle and bone tissue. Leucine also helps with production and recovery of growth hormones.

Serine

Camu Camu berries contain even more essential amino acids such as Serine. This ingredient is essential for healthy digestion because it helps to break down the bonds in protein and polypeptides so that our bodies may use them,

Ellagic Acid

This acid with antioxidant properties has anti-cancer effects, however little research has been conducted so far. Additional studies on ellagic acid show that it can also has anti-diabetes effects as well.

Gallic Acid

This acid found in camu camu berries has shown to have anti-fungal and anti-viral properties. It is also a useful antioxidant.

What are the benefits of camu camu?

With so many powerful ingredients, its easy to see why Camu Camu is gaining so much attention among health experts. Here are a few of the benefits we’ve learned about so far that you can receive by adding camu camu berry to your diet:

Improves Focus and Memory

While the antioxidants in this fruit may help give your immune system a much-needed boost, studies have shown that camu camu can also help us to focus, concentrate on our tasks, and think clearly. The large amount of Vitamin C can actually help to clear out plaque build-up in the cognitive pathways.

This build-up is often caused by stress and free radicals, and can leave us feeling foggy throughout the day. This discovery has also led to us finding out that the berry could be responsible for preventing cognitive disorders such as dementia or Alzheimer’s disease. By taking a camu camu supplement, you can help to give your brain a boost so that you can focus on your daily work tasks.

It Could Help Prevent Certain Types of Cancer

It seems that with every new superfood discovery, experts try to find a way for it to help rid the world of cancer. Sometimes we get lucky and find an herb or extract that shows promise, like the camu camu berry.

The antioxidant compounds that are inside this fruit are considered a possible natural remedy for certain types of cancer [1]. More research needs to be performed, however it could mean great news for cancer patients in the future.

Improves Mood

Camu Camu berries can have a soothing effect on the body and work almost like a sedative when taken. This can help you to balance out mood swings or deal with issues such as anxiety or depression in a natural way.

While we aren’t exactly sure how the berry helps to improve our mood, it could be due to the high levels of vitamins and magnesium it contains. These ingredients can help to reduce inflammation throughout the body and calm down our overall system [2].

Improves Cardiovascular and Dental Health

The antioxidants and antiviral functions of camu camu can help promote healthy gums and fight against gingivitis. Research has shown that supplements that are high in antioxidants like camu camu can help block free radicals which can cause inflammatory issues and other periodontal health problems.

Also, having healthy gums is important since dental care can be directly linked to cardiovascular health [3].

Helps to Tone Muscles

The blend of vitamins and nutrients in camu camu along with organic compounds and amino acids make it an excellent health food that assists with the growth of healthy muscles.

If you are interested in giving your metabolism a boost and improve your muscle tone at the same time, adding this supplement to your daily regimen could do the trick [4].

Slows the Aging Process

There are several studies that show how well camu camu berries are in terms of eliminating the early signs of aging. With the large amount of antioxidants the berries contain, a single serving can help to lower the amount of oxidative stress your body is exposed to [5].

And this can help reduce the appearance of wrinkles or crow’s feet while it also gives you younger looking, glowing skin.

What are the side effects of camu camu?

While there have not been many studies conducted on the fruit, there are not any known side effects associated with it. The berry contains a high amount of Vitamin C, and when taken in copious amounts, this vitamin can cause gastrointestinal issues.

This can include upset stomach, diarrhea and vomiting. It is also possible for individuals who take too much Vitamin C to experience kidney damage. Anyone who has a history of stomach ulcers or kidney issues should use caution when taking a supplement that is high in Vitamin C.

Research has shown that camu camu could interfere with some chemotherapy treatments. Always consult with your physician before you take this or any other supplement when receiving chemo, or if you have any other serious health condition.

How do you take camu camu powder?

Because of its strong, sour taste, camu camu supplements are typically taken in powder form or capsule.

The powder can be sprinkled on various foods or added to shakes and smoothies. You can usually find the powder or capsule supplement at health food stores or pharmacies. Because of its anti-aging effects, camu camu berry has also been used in beauty products such as facial masks.

Recap

Camu Camu Berry is a small, tart fruit found in the Amazon rainforests. It is considered a superfruit since it contains such as high amount of Vitamin C, as well as various essential amino acids.

Along with Vitamin C, camu camu berries also contain Potassium, Leucine, and useful Flavonoids. The antioxidants found in camu camu can help with reliving stress, heart health, oral health, and reduce the early signs of aging. Because of its strong tart taste, camu camu supplements are available in powder form or capsules.

There are no known side effects to taking camu camu, however because of its high Vitamin C content, those who are prone to ulcers or digestive issues should use caution when taking the supplement.

—

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The post The Top 5 Camu Camu Powders of 2017 appeared first on HealthRanks.org.

from HealthRanks.org https://healthranks.org/camu-camu-powder/

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An Analysis Of Effortless Entrepreneurship Methods

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Anesthesiologists are the top-paid workers in the U.S. and make a mean salary of $267,020 per year, according to data from the Bureau of Labor Statistics, compiled by U.S. News. Surgeons and oral surgeons round out the top three jobs with the highest earning power, and jobs in health care take the top 10 spots overall.

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Is Kylie Jenner a entrepreneur?

Entrepreneur Kylie Jenner started Kylie Cosmetics two years ago with a $29 lip kit, and as Forbes reports, “has sold more than $630 million worth of makeup since.” Jenner owns 100 percent of a company that Forbes conservatively estimates is worth $800 million.

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and Colorado Springs within the east common between 25°F (-3.9°C) to fifty five°F (12.eight°C), whereas Alamosa, Aspen, and Gunnison in the west are between 12°F (-11.1°C) to 47°F (8.3°C). The average high temperatures are typically comfy in the day in the fifty five°F (12.8°C) to sixty five°F (18.three°C) range but the nights are chilly with the average low temperatures within the 25°F (-3.9°C) to forty°F (4.four°C) vary. Western Colorado is usually beneath freezing temperatures because the nights become frosty. Alamosa within the west averages in the 25°F (-3.9°C) to sixty two°F (16.7°C) vary, while Canon City in the east is between 37°F (2.8°C) to 68°F (20°C).

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