Patient: Ms. Jane Doe DOB: 2/18/82 Address: Jones‚MS Civil Status: Married Nationality: Caucasian Religion: Baptist Admission: 9/7/12 Discharged: 9/10/12 Unit: Adult Type of Admission: Voluntary Ms. Doe is a 30 year old white female. She is married and lives at home with her husband‚ her four children (ages 11‚ 9‚ 6‚ and 4 yrs). Her youngest brother lives in the home with them‚ also. She is a graduate from Jones High School and is currently
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Technology‚ Environment and Society Bachelor of Engineering (B.E.) Year/Part: IV/II Program: Computer and Electronics Definitions Technology According to Webster’s dictionary‚ technology is defined as a description of arts. General definition of technology Technology is technical means‚ which involves the systematic application of organized knowledge‚ and tools and materials for the extension of human facilties. Technology is the source of change in society. Technological
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CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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Water purification is the process of removing undesirable chemicals‚ biological contaminants‚ suspended solids and gases from contaminated water. The goal is to produce water fit for a specific purpose. Most water is purified for human consumption (drinking water)‚ but water purification may also be designed for a variety of other purposes‚ including meeting the requirements of medical‚ pharmacological‚ chemical and industrial applications. In general the methods used include physical processes such
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Feeding and Management of Swine Animal Science 1 Unit 22 Objectives • Describe the different types of swine production. • Develop feeding programs for the different stages in the life cycle of hogs • Describe accepted management practices for the stages in the life cycle of hogs Introduction • Efficient use of resources is the key to profitability • To remain competitive swine producers MUST select breeding stock that will remain lean and feed efficiently Factors That Affect Profitability •
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ENVIRONMENT -COPY OFNOTIFICATION Dated 24th September‚ 2008 Whereas the draft rules‚ namely‚ the Hazardous Material (Management‚ Handling and Transboundary Movement) Rules 2007 was published by the Government of India in the Ministry of Environment and Forest vide number S.O.1676(E)‚ dated 28th September‚ 2007 in the Gazette of India‚ Extraordinary of the same date inviting objection and suggestions from all persons likely to be affected thereby‚ before the expiry of the period of sixty days from
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TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol I – INTRODUCTION TO FOOD AND FOOD PROCESSING 2010 THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN‚ KOTLA ROAD‚ NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr No 1 Subject INTRODUCTION TO FOOD – ITS NUTRITIONAL
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Hot Dog A Global History Bruce Kraig the edible series Edible Series Editor: Andrew F. Smith is a revolutionary new series of books dedicated to food and drink that explores the rich history of cuisine. Each book reveals the global history and culture of one type of food or beverage. Already published Pancake Ken Albala Pizza Carol Helstosky Hamburger Andrew F. Smith Spices Fred Czarra Pie Janet Clarkson Forthcoming Bread William Rubel Cake Nicola Humble Caviar
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Pure Appl. Chem.‚ Vol. 78‚ No. 8‚ pp. 1477–1491‚ 2006. doi:10.1351/pac200678081477 © 2006 IUPAC Carotenoids and other pigments as natural colorants* Alan Mortensen Chr. Hansen A/S‚ Color Research‚ Development and Application‚ Bøge Allé 10-12‚ DK-2970 Hørsholm‚ Denmark Abstract: Food colorants may be classified into synthetic‚ nature-identical‚ inorganic‚ and natural colorants. Natural colorants for food are made from renewable sources. Most often‚ the colorants are extracted from plant
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Guess Paper – 2009 Class – X Subject – Chemistry (P- Block Elements) Kalra sir 09460472649 kalra1977@rediffmail.com Group 15 elements: |Symbol |Atomic |Electronic configuration | | |number | | | |7 |[He]2s22p3 | |N | | | |P |15 |[Ne] 3s23p3 | |As |33 |[Ar]3d104s24p3
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