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Items where Subject is "600 Technology > 08 Food technology > 31 Food Additives"
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Aboli, Dhole (2006) Effect Of Different Additives On Bun Quality. [Student Project Report]
Achaya, K. T. (1981) Regulatory aspects of food additives. Indian Food Packer, 35 (3). pp. 11-14.
Afzal Ali, Nongjaimayum (2016) Determination of Heavy Metals (Nickel, Zinc, Cadmium, Lead and Copper) Content in Locally Made and Branded Potato Chips from Mysore City, India. [Student Project Report] (Submitted)
Ahamed Ifthikar Marican, M. (2009) Optimisation of Cultural Conditions for Enhanced Polyketide Pigment Production by Solid-State Fermentation of Monascus purpureus. [Student Project Report]
Ajay Kumar, B. (2010) Psychometric Studies on Intensive Sweeteners. [Student Project Report]
Akhilender Naidu, K. and Sarada, R. and Manoj, G. and Khan, M. Y. and Mahadevaswamy, M. and Viswanatha, S. and Narasimhamurthy, K. and Ravishankar, G. A. and Leela, Srinivas (1999) Toxicity assessment of phycocyanin - a blue colorant from blue green alga Spirulina platensis. Food Biotechnology, 13 (1). 51-56, 35 ref..
Akshata, B. and Indrani, D. and Prabhasankar, P. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation, 43.
Akshatha, Venugopalan and Giridhar, P. and Ravishankar, G. A. (2011) Food, Ethanobotanical and Diversified Applications of Bixa Orellana L.: A Scope for its Improvement through Biotechnological Mediation. Indian Journal of Fundamental and Applied Life Sciences, 1 (4). pp. 9-31. ISSN 2231-6345
Akula, Satyanarayana and Prabhakara Rao, Pamidighantam and Dubasi Govardhana, Rao (2010) Influence of source and quality on the color characteristics of annatto dyes and formulations. LWT - Food Science and Technology, 43 (9). pp. 1456-1460.
Ali, Rehan (2007) Downstream Processing of Natural Colors. [Student Project Report]
Ali Muhammed, M. and Sri Charan Bindu, B. and Jini, R. and Harish Prashanth, K. V. and Bhaskar, N. (2015) Evaluation of different DNA extraction methods for the detection of adulteration in raw and processed meat through polymerase chain reaction—restriction fragment length polymorphism (PCR-RFLP). Journal of Food Science and Technology, 52 (1). pp. 514-520. ISSN 0022-1155
Amrita, Ray and Indrani, D. (2017) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. Food Measurement, 11. pp. 660-666.
Amrutha, N. and Umesh Hebbar, H. and Prapulla, S. G. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology, 32 (9). pp. 1112-1118.
Amrutha Kala, A. L. (2013) Detection of possible adulteration in commercial ghee samples using low-resolution gas chromatography triglyceride profiles. International Journal of Dairy Technology, 66. pp. 1-6.
Amrutha Kala, A. L. (2012) A survey of lipid composition of Khoa samples in relation to possible adulteration. International Journal of Dairy Technology, 65 (3). pp. 444-450.
Anand, Chetter (2018) Use of Starches And Additives as an Alternative to Chlorination for High Ratio Cakes. [Student Project Report] (Submitted)
Anand, J. C. and Soumithri, T. C. and Johar, D. S. (1958) Effectiveness of some chemical food preservatives in controlling fungal spoilage in mango squash. Food Science, 7. pp. 319-322.
Ankoti, Ghosh (2014) Chemical Preservatives for Bakery Products. Masters thesis, University of Mysuru.
Annu Maria, Alexander (2009) Application of Plant Pigments in Food. Masters thesis, University of Mysore.
Anu, Joseph (2011) Application of Gas Chromatography for the analysis of Citral in Carbonated-Orange beverages. [Student Project Report]
Arti, Pandey and Negi, P. S. (2018) Use of Natural Preservatives for Shelf Life Extension of Fruit Juices. In: Fruit Juices: Extraction, Composition, Quality and Analysis. Elsevier, pp. 571-605.
Aswathi, S. L. (2015) Use of Encapsulated Anthocyanins in Beverages. Masters thesis, University of Mysuru.
Atul, Malik. and Jeyarani, T. and Raghavan, B. (2002) A comparison of artificial sweeteners stability in a lime-lemon flavoured carbonated beverage. Journal of Food Quality, 25 (1). pp. 75-82.
Bala Raghava Kumar, T. and Nivishna, Venkatraj (2008) Formulation of Food Colours from Monascus Purpureus. [Student Project Report]
Balaswamy, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2012) Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri. Indian Journal of Traditional Knowledge, 11 (1). pp. 103-108.
Basappa, S. C. and Jaleel, S. A. and Shankar Murthy, A. and Sreenivasa Murthy, V. (1986) Preparation of yeast hydrolysate - a flavoured food adjunct. Indian Food Industry, 5 (1). pp. 23-26.
Beerh, O. P. (1982) Detection of adulteration in tomato ketchup by histological characteristics and staining techniques. Indian Food Packer, 36 (2). pp. 28-34.
Beerh, O. P. and Siddappa, G. S. (1959) A paper chromatographic method for the detection of adulteration of tomato kethcup with sweet potato. Food Science, 8 (2). pp. 45-46.
Beerh, O. P. and Siddappa, G. S. (1959) A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technology, 13 (7). pp. 414-418.
Berry, S. K. (2001) Role of acidulants in food industry. Journal of Food Science and Technology, 38 (2). 93-104, 11 ref..
Bharath Kumar, Thota (2005) Biotrasformation Of Steviol Glycosides,Nutraceutical Attributes Of Stevia By Protection Against Free Radicals And Callus Induction In Licorice. Masters thesis, University of Mysore.
Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.
Bhavanishankar, T. N. and Narasimhamurthy, K. and Sreenivasa Murthy, V. (1986) Toxicity studies on turmeric (Curcuma longa L.) - long term toxicity studies in albino rats and monkeys. Journal of Food Science and Technology, 23 (5). pp. 287-290. ISSN 0022-1155
Bhavanishankar, T. N. and Sreenivasa Murthy, V. (1987) Reproductive response of rats fed turmeric (Curcuma longa L.) and its alcoholic extract. Journal of Food Science and Technology, 24 (1). pp. 45-49. ISSN 0022-1155
Chandrasekhar, J. and Raghavarao, K. S. M. S. (2015) Separation and Concentration of Anthocyanins from Jamun: An Integrated Process. Chemical Engineering Communications, 202 (10). pp. 1368-1379.
Chanukya, B. S. (2015) Integrated approach involving liquid membranes and forward osmosis for the processing of fruit juice and natural colorants. Doctoral thesis, Central Food Technological Research Institute.
Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. and Puttarajappa, P. (1972) Some initial observations on the effect of sodium benzoate in extending the shelf-life of dressed poultry at display cabinet temperature. Indian Journal of Animal Health, 11 (1). pp. 1-4.
Chattoγadhyay, Sϋayaree (2006) Study of permitted Artificial Sweeteners. [Student Project Report]
Chetan Nayak, A. and Rastogi, Navin K. (2010) Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying. Drying Technology, 28. pp. 1396-1404.
Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.
Darshan, N. and Manonmani, H. K. (2015) Prodigiosin and its potential applications. Journal of Food Science and Technology, 52 (9). pp. 5393-5407. ISSN 0022-1155
Deekshitha, A. T. (2019) Understanding regulation of anthocyanin biosynthesis in carrot (Daucus carota). [Student Project Report] (Submitted)
Desikachar, H. S. R. and Patwardhan, M. V. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1957) Detection of adulteration of ghee with vanaspati. Part II. Measurement of turbidity temperatures with benzylalcoholglycerine as solvent. Journal of Scientific and Industrial Research, 16B. pp. 216-219.
Devi, N. A. and Rao, A. G. A. (1998) Effect of additives on kinetic thermal stability of polygalacturonase II from Aspergillus carbonarius: mechanism of stabilization by sucrose. Journal of Agricultural and Food Chemistry, 46 (9). pp. 3540-3545.
Dinesh, Kumar (2015) Effect of various chemicals on spongy tissue development. [Student Project Report] (Submitted)
Dr., Muralidhara and Narasimhamurthy, K. (1991) Assessment of in vivo mutagenic potency of ethylenediaminetetraacetic acid in albino mice. Food and Chemical Toxicology , 29 (12). pp. 845-9. ISSN 0278-6915
Ganapathi, Patil (2007) Integration of Aqueous Two Phase Extraction with Membrane Processes for Purification and Concentration of Selected Natural Colors and Biomolecules. PhD thesis, University of Mysore.
Ganapathi, Patil and Raghavarao, K. S. M. S. (2007) Integrated membrane process for the concentration of anthocyanin. Journal of Food Engineering, 78 (4). pp. 1233-1239.
Ganesh, G Sompur (2009) Extraction of Anthocyanins from Garcinia indica Choisy. [Student Project Report]
Girdhari, Lal. and Jain, N. L. (1956) Loss of sulphur dioxide in the bulk storage of fruit juices. Indian Journal of Horticulture, 13 (2). pp. 74-82.
Giridhar, P. and Mahendranath, Gondi and Akshatha, Venugopalan and Ravishankar, G. A. (2012) Enhanced Yield of Food Colourant Annatto from Seeds of Bixa orellana L.: The Efficacy of Polyamines Floral Spray. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 82 (4). pp. 553-556.
Gulati, Gulbagh Singh (2007) Concentration of Natural Colorants using Membrane Processes. [Student Project Report]
Gulla, K. C. and Gouda, M. D. and Thakur, M. S. and Karanth, N. G. (2004) Enhancement of stability of immobilized glucose oxidase by modification of free thiols generated by reducing disulfide bonds and using additives. Biosensors & bioelectronics, 19 (6). pp. 621-5. ISSN 0956-5663
Haridas Rao, P. (1993) Flour improvers and additives in bread. Indian Miller, 23 (5). pp. 29-33.
Harsh Pal, Bais and Madhusudhan, R. and Bhagyalakshmi, N. and Rajasekaran, T. (2000) Influence of polyamines on growth and formation of secondary metabolites in hairy root cultures of Beta vulgaris and Tagetespatula. Acta Physiologiae Plantarum, 22 (2). pp. 151-158.
Hegde, V. L. and Venkatesh, Y. P. (2004) Anaphylaxis to excipient mannitol: evidence for an immunoglobulin E-mediated mechanism. Clinical and Experimental Allergy, 34. pp. 1602-1609.
Hridya, Raveendranath (2010) Pasta quality characteristics as influenced by maize flour and additives. [Student Project Report]
Hrishikesh, A. Tavanandi and Raghavarao, K. S. M. S. (2020) Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis. LWT - Food Science and Technology, 118. ISSN 0023-6438
Imtiyaj Khan, Mohammad and Denny Joseph, K. M. and Dr., Muralidhara and Ramesh, H. P. and Giridhar, P. and Ravishankar, G. A. (2011) Acute, subacute and subchronic safety assessment of betalains rich Rivina humilis L. berry juice in rats. Food and Chemical Toxicology, 49. pp. 3154-3157.
Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.
Indrani, D. and Venkateswara Rao, G. (1992) Effect of Improvers on the Quality of Whole Wheat Flour Bread. Journal of Food Science and Technology, 29 (6). pp. 357-359.
Indrani, D. and Venkateswara Rao, G. (1992) Influence of Additives on the Rheological and Bread Making Characteristics of Differently Milled Whole Wheat Flours. Journal of Food Science and Technology, 29 (5). pp. 296-298.
Jagannath, A. and Ramesh, A. and Ramesh, M. N. and Chandrashekar, A. and Varadaraj, M. C. (2001) Predictive model for the behavior of Listeria monocytogenes Scott A in shrikand, prepared with a biopreservative, pediocin K7. Food Microbiology, 18 (3). pp. 335-343.
Jaiba, Shahenaz (2017) Screening of Preservatives Such as Benzoic Acid and Sulphurdioxide in Different Food Products. [Student Project Report] (Submitted)
Jayasree, Changarath and Umesh Chandra, Nag (2008) Stability Studies of Artificial Sweeteners in Carbonated Beverages and Validation of a Modified HPLC Method for the Simultaneous determination of Artificial Sweeteners, Caffeine and Sodium Benzoate. Beverage and Food World, 35 (5). pp. 15-19.
Jaygadkar Samiksha, Shailesh (2022) Detection of Honey Adulterants using Nuclear Magnetic Resonance Technique. Masters thesis, Central Food Technological Research Institute.
Jini, V.A. (2009) Studies on Sugar Substitute Syrup Formulation. [Student Project Report]
Joe, B and Vijaykumar, M. and Lokesh, B. R. (2004) Biological properties of curcumin-cellular and molecular mechanisms of action. Critical Reviews in Food Science and Nutrition, 44 (2). pp. 97-111.
Jyothsna Rao, S. and Prasad, M. S. and Venkateswara Rao, G. (1993) Effect of Xanthan Gum on the Quality of Bread. Journal of Food Science and Technology (India), 30 (4). pp. 265-268.
Kapur, O. P. and Krishnamurthy, M. N. (1981) Food additives and Prevention of Food Adulteration Act. Indian Food Packer, 35 (3). 56-59, 3 ref..
Kapur, O. P. and Srinivasan, M. and Kalbag, S. S. and Subrahmanyan, V. (1963) Detection of adulteration of ghee with vanaspati. Part III. Production of turmeric extract (Curcumin) as a colouring agent. Indian Journal of Technology, 1. pp. 292-294.
Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1960) Colouring of vanaspati with curcumin from turmeric. Current Science, 29. pp. 350-351.
Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1958) A modified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal of Scientific and Industrial Research, 17B. pp. 471-472.
Kapur, O. P. and Srinivasan, M. and Subrahmanyan, V. (1959) A simplified Baudouin test for the detection of adulteration of butter and ghee with vanaspati. Journal and Proceedings of the Institution of Chemists, 31 (4). pp. 177-179.
Karuna Devi, Shrestha (1973) Detection of adulteration in fruit products. [Student Project Report] (Submitted)
Khushvantsinh, P. Rathod (2015) Effect of Sucrose Alternatives on quality of Bombay Halwa. [Student Project Report] (Submitted)
Krishnamurthy, N. and Sampathu, S. R. (1987) Application of garcinol as a colourant for butter and ghee and method of its estimation. Journal of Food Science and Technology, 24 (6). pp. 312-313.
Krishnaprasad, C. A. and Veerabhadra Rao, M. and Nagaraja, K. V. and Kapur, O. P. (1983) Beverages and confectionery: thin layer chromatographic separation and identification of water soluble green and blue coal-tar colours. Indian Food Packer, 37 (2). 74-77, 7 ref..
Krishnaswamy, M. A. and Rudrasetty, T. M. and Revankar, G. D. (1964) Studies on some species of fish and preservatives in the manufacture of fish sausage. Journal of Food Science and Technology , 1 (4). pp. 64-67.
Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1981) Use of starch phosphate in bread and biscuits. Journal of Food Science and Technology, 18 (1). 3-7, 10 ref..
Madhumitha, S. and Prabhasankar, P. (2011) Influence of Additives on Functional and Nutritional Quality Characteristics of Black Gram Flour Incorporated Pasta. Journal of Texture Studies, 42. pp. 441-450.
Madhusudhan, R. (1998) Plant Cell Cultures for the Production of Phytochemicals - Anthocyanin and Capsaicin in Bioreactors. PhD thesis, University of Mysore.
Manisha, Ghildiyal (2011) High fiber, sugar free, fenugreek cakes - its rheology, microstructure and quality characteristics as influenced by stevioside, liquid sorbitol, additives and debittered fenugreek seed powder. Masters thesis, University of Mysore.
Manisha, Guha and Soumya, C. and Indrani, D. (2012) Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29 . pp. 363-373. ISSN 0268-005X
Manisha, Ghildiyal (2010) Functions of Sugars in Bakery Products. Masters thesis, University of Mysore.
Manjunatha, M. N. (2017) Detection of Vegetable Oil Adulterants in Rice Bran Oil. [Student Project Report] (Submitted)
Manonmani, H. K. and Sreekantiah, K. R. (1988) Effect of additives on citric acid production by Aspergillus niger. Journal of Food Science and Technology, 25 (3). pp. 159-161. ISSN 0022-1155
Md Manzar, Hossain (2010) Preparation of Liquid Sweetener and its Applications. Masters thesis, University of Mysore.
Mr, Laldanmawia (2016) Evaluation of green tea extract as a natural preservative for meat. [Student Project Report] (Submitted)
Mrinal, Ranjan and Sudipta Kumar, Mitra and Ramya, Ramakrishnan (2009) Characterization of the Biotic Elicitor Fraction for Annatto Pigment Improvement. [Student Project Report]
Muralikrishna, G. and Tharanathan, R. N. (2001) Arabinoxylan from Cryptocarya wightiana bark. Indian Journal of Chemistry, 40B. pp. 1287-1288.
Nagaprabha, P. (2016) Grain Based Micronutrient Rich Food Gels: Development, Characterization And Bio-Accessibility. Doctoral thesis, Central Food Technological Research Institute.
Nagaraja, K. V. and Subba Rao, K. R. and Prahlada Rao, K. R. and Manjunath, M. N. and Kapur, O. P. (1977) Comparison of different methods of estimation of sulphur dioxide in fruit beverages. Indian Food Packer, 31 (3). 53-56, 8 ref..
Nagarathnamma, M. and Siddappa, G. S. (1964) Analysis and detection of adulteration in vinegar: A review. Indian Food Packer, 18 (2). pp. 8-10.
Nandeesh, K. and Jyotsna, R. and Venkateswara Rao, G. (2010) Effect of Differently Treated Wheat Bran on Rheology, Microstructure and Quality Characteristics of Soft Dough Biscuits. Journal of Food Processing and Preservation.
Narayan, A. V. (2006) Two and Three Phase Partitioning for Purification and Concentration of Selected Biomolecules and Food Colorants. Doctoral thesis, University of Mysore.
Natarajan, C. P. and Balakrishnan Nair, R. and Gopalakrishna Rao, N. and Viraktamath, C. S. and Bhatia, D. S. (1960) A method for the quantitative estimation of roasted date and tamarind in coffee powder. Food Science, 9. pp. 39-41.
Natarajan, C. P. and Bhatia, D. S. (1956) A simple test for the detection of date and tamarind seed adulterants in coffee. Bulletin of Central Food Technological Research Institute, 5 (11). pp. 262-263.
Nithya, G. (2006) Partition Studies Of Betalains in Aqueous Two Phase Systems. [Student Project Report]
Padda Gurdial, Singh (1975) Effect of graded levels of nitrite on commercial sterility of communited canned pork luncheon meat. [Student Project Report] (Submitted)
Padival, R. A. and Sastry, L. V. L. (1985) Stability of safflower, kokum and beetroot colours in model systems and some fruit products. Journal of Food Science and Technology, 22 (5). 346-350, 11 ref.. ISSN 0022-1155 (In Press)
Platel, K. and Srinivasan, K. (2000) Influence of dietary spices and their active principles on pancreatic digestive enzymes in albino rats. Die Nahrung, 44 (1). pp. 42-6. ISSN 0027-769X
Prabhakara Rao, P. G. and Satyanarayana, A. and Rao, D. G. (2002) Effect of storage on the stability of water soluble annatto dye formulation in a simulated orange-RTS beverage model system. Lebensmittel Wissenschaft und Technologie, 35 (7). 617-621, 10 ref..
Prabhakara Rao, P. G. and Jyothirmayi, T. and Balaswamy, K. and Satyanarayana, A. and Rao, D. G. (2005) Effect of processing conditions on the stabilityof annatto (Bixa orellana L.) dye incorporated into some foods. Lebensmittel-Wissenschaft und Technologie, 38. pp. 779-784.
Pranab, N. (2010) Chemical Analysis [Proximate Composition] and Food Colouring Property of Peltophorum Ferrugineum Flowers. [Student Project Report]
Prasad, M. S. and Subba Rao, M. S. (1976) Colorimetric determination of chloral hydrate in toddy. Journal of Food Science and Technology, India, 13 (6). 339-340, 4 ref..
Prithka, S. and Ruchita, Mathew and Saravana, Kumar (2008) Interaction of Polyketide pigments produced by Monascus purpureus with food components. [Student Project Report]
Pruthi, J. S. and Mookerjee, K. K. and Girdhari, Lal. (1960) A study of factors affecting the recovery and quality of pectin from guava. Indian Food Packer, 14 (7). pp. 7-13.
Pruthi, J. S. and Nagarathnamma, M. and Siddappa, G. S. (1964) Detection of adulteration in vinegar by application of VRS technique and paper chromatography. Indian Food Packer, 18 (2). pp. 11-14.
Pruthi, J. S. and Parekh, C. M. and Girdhari, Lal. and Subrahmanyan, V. (1961) Application of spectrophotometry in the detection of adulteration in Indian citrus oils. Food Science, 10. pp. 354-358.
Pruthi, J. S. and Satyanarayana Rao, B. A. and Siddappa, G. S. (1963) Determination of the optimal dose of chemical preservatives for the preservation of cashew apple fruit and juice. Science and Culture, 29 (8). p. 416.
Purnima, C. and Ramasarma, P. R. and Prabhasankar, P. (2012) Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta. Journal of Food Science and Technology, 49 (1). pp. 50-57. ISSN 0022-1155
Pushpa, S. Murthy and Ranju, Gautam and Pura Naik, J. (2015) Ginger Oleoresin Chemical Composition, Bioactivity and Application as Bio-Preservatives. Journal of Food Processing and Preservation, 39 (6). pp. 1905-1912.
Rahath Kubra, I. and Pushpa, S. Murthy and Jagan Mohan Rao, L. (2013) In vitro Antifungal Activity of Dehydrozingerone and its Fungitoxic Properties. Journal of Food Science, 78 (1). M64-M69.
Rahul, Sharma (2005) Strategies for Stabilization Of Natural Colorants. PhD thesis, University of Mysore.
Ramakrishna, A. and Dayananda, C. and Giridhar, P. and Rajasekaran, T. and Ravishankar, G. A. (2011) Photoperiod influences endogenous indoleamines in cultured green alga Dunaliella bardawil. Indian Journal of Experimental Biology. ISSN 0019-5189
Ramkumar, K. (2022) Monitoring of pyrethroid residues in selected pulses and their stability and decontamination studies in red gram. [Student Project Report] (Submitted)
Ramteke, R. S. and Eipeson, W. E. (1997) Effect of additives on the stability of mango aroma concentrate during storage. Journal of Food Science and Technology, 34 (3). 195-199, 11 ref.. ISSN 0022-1155
Ramya, D.N.L (2010) Sensory Perception of Intensive Sweeteners. [Student Project Report]
Ranganna, S. and Bajaj, B. D. (1966) Chemical additives in food. Indian Food Packer, 20 (2). pp. 37-67.
Ranganna, S. and Siddappa, G. S. (1961) Removal of excess of added sulphur dioxide from orange juice and squash by means of H2O2 and Na2O2. Food Science, 10 (4). pp. 83-85.
Rangoli Anand, Dhatrak (2022) Cloning And Expression Of Subtilosin A From Bacillus Subtilis In E. Coli. [Student Project Report] (Submitted)
Rani, Amsaraj and Sarma, Mutturi (2021) Real-coded GA coupled to PLS for rapid detection and quantification of tartrazine in tea using FT-IR spectroscopy. LWT - Food Science and Technology, 139. p. 110583. ISSN 0023-6438
Rashmi, R. (2006) Prebiotics in Food Industry. [Student Project Report]
Rastogi, Jatin and Roopesh Kumar, R. (2008) Characterization Of Mixed Gels. [Student Project Report]
Ratnam, C. and Srinivasan, M. (1959) Behaviour of ascorbic acid in Indian gooseberry to heat treatment. Journal of Scientific and Industrial Research, 18C. pp. 132-133.
Ravi, R. and Sai Manohar, R. and Haridas Rao, P. (1999) Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture, 79. pp. 1571-1576.
Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.
Ravishankar, G. A. and Vasudha, Mudgil (2004) Producing natural colours biotechnologically. Science Reporter, 41 (11). pp. 9-14. ISSN 0036-8512
Renu, Agrawal and Patwardhan, M. V. (1987) Thymol - a secondary product from callus cultures of ajowan (Carum copticum). Journal of Food Science and Technology, 24 (6). pp. 322-324. ISSN 0022-1155
Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.
Roopa, B. S. and Suvendu, Bhattacharya (2010) Texturized alginate gels: Screening experiments to identify the important variables on gel formation and their properties. LWT - Food Science and Technology, 43 (9). pp. 1403-1408.
Rudrappa, Thimmaraju and Bhagyalakshmi, N. and Ravishankar, G. A. (2004) In situ and Ex situ adsorption and recovery of betalains from hairy root cultures of Beta vulgaris. Biotechnology Progress, 20 (3). pp. 777-85. ISSN 8756-7938
Sabita, Ravi (2010) Sweetners perception of polyols. [Student Project Report]
Sachindra, N. M. and Sripathy, N. V. (1992) Effect of preservatives and sterilization of salt on microbiological quality of salted-dried mackerel. Indian Journal of Microbiology, 32 (4). 463-468, 13 ref..
Sandhu, J. S. and Nasir, Nusrath and Narayanaswamy, M. and Kapur, O. P. (1984) Study on the effect of formalin as a preservative on different constituents of raw milk samples during storage. Journal of Food Science and Technology, 21 (6). 424-425, 6 ref.. ISSN 0022-1155
Sandipa, Sarkar (2014) Cocoa and it s Product as a Bakery Product Ingredients. Masters thesis, University of Mysuru.
Sanjay, K. R. and Kumaresan, N. and Akhilender Naidu, K. and Viswanatha, S. and Narasimhamurthy, K. and Umesh Kumar, S. and Vijayalakshmi, G. (2007) Safety evaluation of pigment containing Aspergillus carbonarius biomass in albino rats. Food and Chemical Toxicology, 45 (3). pp. 431-9. ISSN 0278-6915
Sanjay, K. R. and Subramanian, R. and Amudha, Senthil and Vijayalakshmi, G. (2008) Use of Natural Coagulants of Plant Origin in Production of Soycurd (Tofu). International Journal of Food Engineering, 4 (1). pp. 1-13.
Santhiya, N. (2019) Optimization of Media Components Production of Bacterial Pigments. [Student Project Report] (Submitted)
Sarada, R. and Sila, Bhattacharya and Suvendu, Bhattacharya and Ravishankar, G. A. (2002) A response surface approach for the production of natural pigment astaxanthin from green alga Haematococcus pluvialis: Effect of sodium acetate, culture age, and sodium chloride. Food Biotechnology, 16 (2). pp. 107-120.
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Sarika, C. (2021) Estimation Of Synthetic Colors and Preservatives in RTS Beverages. [Student Project Report] (Submitted)
Saroja, Pichamuthu (1972) Use of cutch (Catechin from Acacia catechu) as a natural colour in food-stuffs. Masters thesis, Central Food Technological Research Institute.
Sastry, L. V. L. (1957) Estimation of organic sulphur in asafoetida. Journal of Scientific and Industrial Research, 16B. pp. 508-510.
Sathiya Mala, K. and Prabhakara Rao, P. G. and Prabhavathy, M. B. and Sathyanarayana, A. (2015) Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products. Journal of Food Science and Technology, 52 (2). pp. 912-919. ISSN 0022-1155
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Sebastian, K. and Bhatnagar, H. C. (1967) Examination of foods for added colours and the interference of extraneous fluorescent materials present in wool on the chromatographic separation and identification of food colours. Indian Food Packer, 21 (3). pp. 29-30.
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Shankaranarayana, M. L. and Abraham, K. O. and Raghavan, B. and Natarajan, C. P. (1977) Caramel colour. Indian Food Packer, 31 (2). 26-35, 18 ref..
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Shipra, Tiwari (2015) Understanding, characterization and nutrient bioaccessibility of specialty food gels for health benefits. PhD thesis, University of Mysore.
Shipra, Tiwari and Chakkaravarthi, A. and Suvendu, Bhattacharya (2015) Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels. Journal of Food Engineering, 165. pp. 60-65.
Shipra, Tiwari and Suvendu, Bhattacharya (2016) Fabricated Mango Pulp-Gellan Gels: Effect of Selected Additives on Rheological and Sensory Attributes. Journal of Food Quality, 39. pp. 545-558.
Shipra, Bhargava (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread. [Student Project Report]
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Soma, Ghosh (2010) Polyols - New frontiers for health based bakery products. Masters thesis, University of Mysore.
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Soumya, Banerjee and Suvendu, Bhattacharya (2012) Food Gels: Gelling Process and New Applications. Critical Reviews in Food Science and Nutrition. ISSN 1549-7852
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Sravan Kumar, S. and Manoj, P. and Shetty, N. P. and Maya, Prakash and Giridhar, P. (2015) Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development. Journal of Food Science and Technology, 52 (8). pp. 4994-5002. ISSN 0022-1155
Sravan Kumar, Sandopu and Chauhan, A. S. and Giridhar, P. (2020) Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies. Food Chemistry (333). pp. 1-11. ISSN 0308-8146
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Sreenath, K. (2007) Antibodies to erythritiol and xylitol: Their characterisation and applications. PhD thesis, University of Mysore.
Sreenath, K. and Prabhasankar, P. and Venkatesh, Y. P. (2006) Generation of an antibody specific to erythritol, a non-immunogenic food additive. Food Additives and Contaminants, 23 (9). pp. 861-9. ISSN 0265-203X
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Sreenath, K. and Venkatesh, Yeldur P. (2007) Reductively aminated D-xylose-albumin conjugate as the immunogen for generation of IgG and IgE antibodies specific to D-xylitol, a haptenic allergen. Bioconjugate chemistry, 18 (6). pp. 1995-2003. ISSN 1043-1802
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text:
Pink Ribbons For the Whole Woman
While I have gratitude towards the Komen Foundation for their successful efforts to raise the bar for prevention and treatment of breast cancer, the move to disassociate themselves from Planned Parenthood helped me name my pink ribbon discomfort Disassociated!
The pink ribbons ubiquitous presence as a mega-marketing symbol of goodwill towards women is disassociated from the reality of how the dominant culture treats women and girls.
Shimmering sweetly on everything from tin cans in grocery stores to shiny new cars on exhibit at the mall, the ribbon is disassociated from the fact that many of the products sporting the ribbon are contributors to the cause of breast cancer.
Its disassociated from the working conditions many women face making the products upon which the pink ribbon sits.
Its disassociated from the dehumanizing images of women and girls that dominate our media landscape.
And its dissociated from the persistent surround sound of violence and the degradation of women and girls.
The Komen Foundation upheaval revealed that the ribbon as a symbol for supporting women has a hollow center. It is empty of supporting the whole woman her breasts, her uterus, her safety, her emotional well-being -- all the parts of her, in the context of her own life, the challenges she faces, and the promises that lie before her.
The pink ribbon creates a pink wash effect, allowing products, companies, and public officials to be seen as supporting women overall, when in reality the pink ribbon shout out is a narrow, albeit important, way of viewing breast health.
It is disassociated from the rest of a womans life and her overall wellness including her social, economic, and political context. As a symbol it has a hollow center, leaving the more complex terrain of a womans uterus, her safety, her emotional wellbeing, and the other parts of a her life behind.
The Komen event also illustrates how disassociated the political geography of the reproductive health debate is from the reality of womens lives. Women have to manage fertility for over 4 decade -- dealing with the complexities of vastly different life stages.
Over this time span, women are in and out of in and out of sexual relationships some of which are abusive and non-consensual. They are moving through different phases of education and training, and they are working, in and out of the home, to support themselves and their families.
The same woman who gets our moral wrath for having sex outside of marriage or an abortion when she has an unintended pregnancy, is bestowed cultural worship when she becomes a mother. The same woman who has breast cancer, and who gets our deep empathy and support, may have had or will have an abortion in the future.
These are the complex reproductive realities for women -- and to have a symbol that says "breasts only" reveals a disassociation from women's whole lives that we can no longer tolerate.
Its time to take a holistic approach to womens well-being making links between the disease of breast cancer and what happens to a woman during her lifetime.
We need to look beyond the narrow lens of tissue pathology and disease state, towards her relationships, her opportunities, her education, her environmental conditions, her food safety, her legal rights, her economic status, and her safety from violence.
I do not expect the Komen Foundation to tackle all these issues directly, but I hope that the when we gather around a symbol that stands for goodwill towards women, it will be a symbol that represents supporting her whole being for her whole life.
This commentary originally aired on WAMC's show 51: The Women's Perspective (02-23-2012)
Related links:
Carla Goldstein, J.D., is Omega's Director of External
Affairs and Director of The
Womens Institute at Omega. Carla is
an attorney with 20 years of experience in public interest advocacy
and has worked extensively in city and state government on issues
related to women's rights, poverty, public health and social justice.
She has contributed to over 100 city, state and federal laws. Carla
has appeared on local and national radio and television and makes
public presentations to a wide range of audiences on issues related
to womens empowerment and activism. Prior to joining the Omega
Institute, Carla was the VP for Public Affair sat Planned Parenthood
of New York City where she directed the agency's advocacy and strategic
communications work. She also served as the founding director of
the PPNYC Action Fund, the political arm of PPNYC. For eight years
Carla was an adjunct professor at CUNY Queens College, where she
taught, Law and Social Justice, a course designed to empower
students to be effective advocates for progressive social change.
As part of Omegas Faculty, Carla teaches Spiritual Activism,
a workshop designed to help people develop their activism in creative
ways that align with their values and lives.
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subset: commoncrawl


text:
Swapping a pool floatie for a backpack for summer classes
Jessica Guerrucci — Managing Editor
The sun is shining, everyone is happy they get three months of doing nothing at all, while I'm sitting in front of my computer doing homework.
Summer at Southern was not ideal, but if it meant I could graduate a semester early, that is where I was going to be. I would say the general mindset of students is to look at summer classes negatively. It is summer; it is supposed to be about vacation and relaxing, but to make the best of my situation, I changed that mindset and saw them as an opportunity to get ahead and graduate early.
I took two summer classes: Writing for the Web and Race in the News. One was online and one was an on-campus hybrid class, so both offered different experiences, but they were similar in some ways; one being that they felt rushed.
It is hard to imagine squeezing a whole semester of learning into one month. There were so many topics covered in these classes, I felt there was not time to go in depth about the material. It seemed like we were just going over the basics and then moving on, especially in my on-campus class. Since we only met twice a week for two hours, we would sometimes cover three different topics in one class and did not get to learn as much as I would have liked.
As for my online class, it felt less rushed, but we got assignments nearly every day, including weekends. I felt like I had the opportunity to learn more, but it became stressful at times. Another issue was with the class focusing on race. I felt like it would have been a great opportunity for in class discussion. There are discussion boards for that purpose but I did not feel like it was the same as physically being in a classroom.
Cost was another factor. Each three-credit summer class was $1,735 each, so for me to take two of them, it cost me $3,470. However, I chose to look at it this way: it would cost me less to take the two classes now and graduate early, than pay to stay another semester and only be taking two classes. For some though, I can see this being an issue. If someone is behind or wants to get ahead, summer classes are costly and it makes them less accessible.
One question many people have asked me is why I did not take my classes at community college and pay less money. Being a journalism major, I did not have that opportunity because the class, Race in the News, was so specific to Southern, I could not have taken it elsewhere. If I had considered summer classes earlier, it would have been smart to take one of my general education requirements at community college, but as a junior, it was too late.
However, taking one class at a time was something I liked. Usually, I would have five classes piled on top of each other and be stressed out, just trying to get all the work done. Instead, I was able to focus on what I was learning and complete my assignments. I found I was able to appreciate what I was learning more.
Summer classes will never be ideal, but in the end, if taking one is going to get a student where they need to be quicker, I would recommend it. There will always be pros and cons to weigh, and some people might want to just relax and shut off their brain the whole summer, but if not, it is a chance to learn something great.


text:
Why are my teeth yellow?
Many people know that lifestyle habits such as tobacco and coffee can stain their teeth, but did you know that regular everyday foods can cause stains to your teeth as well? Fruits, vegetables, and wine can cause your teeth to darken over time. It is actually a natural part of aging.
Just because teeth darken with time does not mean that you have to accept that. If you want the natural, bright smile of your youth, Brite Dental provides two effective solutions to give you a whiter smile.
Take-home professional teeth whitening – Custom trays combined with professional strength whitening gel provide exceptional results in the comfort of your own home. You can whiten at your own pace, on your own time, and to the degree you wish. Your smile will always look natural because professional whitening simply bleaches the stains from your teeth.
You can retain your whitening tray to touch up your teeth once or twice per year (or as often a necessary) so that your smile remains bright.
In-office whitening gives you a jump-start on the teeth whitening process. We apply professional gel in our office for twenty minutes at a time and activate it with light energy to speed up the process. We can repeat the procedure several times until your smile is measurably whiter. We will send you home with custom whitening trays to continue the process.


text:
"CHADAR" refers to the blanket or sheet, as the Zanskar river transforms itself from a rapid river into a white blanket of ice during winter. The Trekkers will be in complete awe of this frozen spectacle. The massive blanket of ice ranges from a bluish tinge to a golden yellow when the sunlight falls directly into the gorge. Read More
Trek Facts :
Region: Ladakh, Duration: 10 Days, Grade: Difficult, Best Season: Jan - Feb, Max group size: 10
This is a beautiful trek, with difficulty level rated as easy to moderate. The trek passes through forests and vast meadows, and offers excellent views of snow clad Himalayas. Located on the Chandranath Parbat in the Rudraprayag district of Uttarakhand, Tungnath is one of the sacred Panch Kedar. Read More
Trek Facts:
Region: Uttarakhand, Duration: 5 Days, Grade: Easy, Max Altitude: 12877 feet (Chandrashilla), Best Season: All Season, Max group size: 20
Bugyal in the local language means "High Altitude Meadow".For hundreds of years shepherds from far have been taking their flock to graze at Dayara. They have come back with stories of the abundance of grass and splendor of the mighty Himalayan mountain peaks cradling the meadows. They described the place with such intensity that soon word about Dayara Bugyal reached explorers. Read More
Trek Facts:
Region: Uttarakhand, Duration: 6 Days, Grade: Moderate, Max Altitude: 3600mts (Gidara Bugyal), Best Season: Apr-Jun, Sep-nov
Stok Kangri trek is a great trek for experienced and adventure loving trekkers. The expedition of Stok Kangri peak is 6,153m high. Last few years this peak has gained phenomenal popularity as a lot of trekkers not wanting to do technical climbs but wanting to go high up have turned their attention to this beautiful mountain. Have no doubts, this trip is about doing 6000m! Read More
Trek Facts:
Region: Ladakh, Jammu & Kashmir, Duration: 8 Days, Grade: Difficult, Max Altitude: 20,080 feet
Approx Trekking Km: 40 kms, Best Season: June to September
The Kuari pass trek, also part of the Lord Curzon trail trek, is one of the most popular and finest treks in the Indian Himalayas. The Pangarchulla peak is a beautiful introductory peak near the well known Kuari Pass area. The peak is approximately 4720 Mtrs, and can have a lot of snow till as late as May. Read More
Trek Facts:
Region: Uttarakhand, Duration: 6 Days, Grade: Moderate, Max Altitude: Pangarchula (4720 mts) & Kuari Pass (3560mts), Best Season: Apr-Jun, Sep-nov
If there is paradise on earth then this is where it is. Trekking in the valleys of Kashmir mesmerizes you as we pass through high-altitude lakes offering spectacular views of the surrounding peaks, and camp in alpine meadows of flowers. Few of the lakes frequented by the trekkers are Dal, Nagin, Anchar, Ganbar, Wular, Manasbal Lake and the twin Lakes Vishansar and Krishnasar. Read More
Trek Facts:
Region: Kashmir, Duration: 8 Days, Grade: Moderate, Max Altitude: 13,800 feet, Best Season: June to September, Max group size: 12
Roopkund, the beautiful and mysterious lake, is situated in Chamoli district of Garhwal, at a height of 4800mts, in the lap of Trishuli massif. The Roopkund trail is a classic case of experiencing both, the beauty and the wild side of the Himalayas. On one side you get a great opportunity to hike through a beautiful inviting forest section, cross a meandering stream, walk on the unusually green and world famous high altitude meadows called Ali bugyal & Bedni bugyal.. Read More
Trek Facts :
Region: Uttarakhand, Duration: 7 Days, Grade: Moderate, Max Altitude: Roopkund & Jurangali ridge (4800mts & 4878mts), Approx kms: 34kms, Best Season: Apr-Jun, Sep-nov, Max group size: 12
Rupin Pass is a high altitude Mountain pass across the Himalaya mountain range in the state of Himachal Pradesh. It lies on a traditional shepherd and hiking route which starts from Dhaula in Uttarakhand and ends in Sangla in Himachal Pradesh. The path itself is located across mostly uninhabited areas in the Himalayan ranges at an elevation of 15,250 ft (4,650M) above sea level. Read More
Trek Facts:
Region: Garhwal, Uttarakhand to Himachal Pradesh, Duration: 8 Days, Grade: Moderate, Max Altitude: 15,250 feet (4,650 mts) – Rupin Pass, Approx kms: 63kms, Best Season: May to Sep, Max group size: 12
Get ready for a trekking experience that will take you through a journey of enchanting waterfalls, glaciers, green fields, snowy mountain peaks and a foray into the mythological events of the past believed to have been associated with this area! From tracing the source of the Alaknanda River to knocking on the gates of heaven at the Satopanth Tal, this journey is for both nature enthusiasts and those fascinated with history, religion and mythology! Read More
Trek Facts: Region: Uttarakhand, Duration: 6 Days, Grade: Moderate, Approx kms: 30kms, Best Season: May to October, Max group size: 12, Approx kms: 30kms, Best Season: May to October, Max group size: 12
Located in the middle of the cradle shaped vale below Fateh Parvat, Har ki dun Valley is one of the most beautiful valleys in the Western Himalayas! This valley can be reached by trekking through Govind National Park. The park is known for its rich variety of flora and fauna. Har ki dun or "Valley of the Gods" is a U shaped valley with a terrific contrast of alpine meadows along ridges and glacier basins, surrounded by towering peaks. Read More
Trek Facts:
Region: Uttarakhand, Duration: 7 Days, Grade: Moderate, Max Altitude: 4300mts (Jaundhar glacier) 3600mts (hari ki dun), Approx kms: 64kms, Best Season: Apr-Jun, Sep-nov, Max group size: 12
This wonderful trail is meant for everyone, right from adventurous first timers to seasoned hikers. Hampta pass trek is considered the easiest and convenient of all treks in Himanchal Pradesh. The variation in the trails is enormous, from scenic landscapes, open green pastures and meadows to glacial valleys. The adventurous and hair rising journey makes this trekking expedition to Hampta pass an exciting one! You will be required to do a few river crossings, camp in complete wilderness and walk long stretches on certain days. Read More
Trek Facts:
Region: Himachal Pradesh, Duration: 5 Days, Grade: Moderate, Max Altitude: Hampta Pass (4300m), Chandratal (4300m), Best Season: June to October, Max group size: 12
Welcome to the valley of flowers, a landscape camouflaged by a sea of colors! If you're an admirer of nature then this is a place for you! The valley of flowers is a world heritage site and is part of the famous Nanda Devi Biosphere. Words like enchanting, scintillating, and magical have been used to describe this place of wonder! Acknowledged by renowned mountaineers, botanists and in literature, the valley of flowers is known for its meadows of endemic alpine flowers and the variety of flora. Read More
Trek Facts:
Region: Uttarakhand, Duration: 6 Days, Grade: Moderate, Max Altitude: Valley of Flowers averages around 12,000 feet. Hemkund Sahib is at 14,400 feet, Approx kms: 38kms, Best Season: July & August, Max group size: 20
The name Pin Parvati Pass is derived after the linking of Parvati valley in Kullu to the Pin valley in Spiti. The best season for the pin valley trek is the month of July to September. The trek starts from the beautiful Kullu valley which is known for its lush green landscapes, hospitable people, inviting meadows, apple orchards and rich culture. Read More
Trek Facts:
Region: Himachal, Duration: 12 Days, Grade: Moderate+
Max Altitude: 17,500 feet, Approx kms: 105 kms, Best Season: July - Sept, Max group size: 12
Kedartal is a Glacial lake situated at an altitude of 4,750m (15,600 feet) in the Garhwal region of the Himalayas. Also known as "Shiva's lake", it is one of the most beautiful lakes in Uttarakhand. Massive Himalayan peaks flank the lake from all around, and the glacier feeding the lake can be seen up close. Further enhancing the splendour of the lake are the surrounding peaks of Thalaisagar, Meru, Bhrigupanth and Jogin, whose melting snow sustains it. Read More
Trek Facts:
Region: Uttarakhand, Duration: 7 days, Grade: Moderate, Max Altitude: 4750mts, Approx kms: 17kms, Best Season: Mid May-June & Mid August -October, Max group size: 12
Welcome to Kedarkantha peak! Situated in the mountains of the tons river valley, this is a beautiful ridge peak is easily accessible anytime of the year. The trek goes through the Govind national park and gives you ample time to soak in the flora and fauna of this protected area. The summit lies at an altitude of 3850m and reaching the top is very satisfying as you are rewarded with views of peaks like the Swargarohini, Banderpooch, Kalanag and Ranglana. Read More
Trek Facts:
Region: Uttarakhand, Duration: 5 Days, Grade: Easy, Max Altitude: 3850mts (Kedarkanth top), Approx kms: 36kms, Best Season: Apr-Jul, Sep-Nov, Max group size: 12
A jungle trek in the lower Himalayas, Nagtibba ('Serpent's Peak'),is one of the most unique and historical treks that exist here. It is arguably one of those places from where the discovery of the greater Himalayas actually started. Offering the first spectacular and up close glimpses of the glacial Himalayan mountains including the Bandarpunch and Swargarohini range and even the Nanda Devi in the distance. Read More
Trek Facts:
Region: Uttarakhand, Duration: 3 Days, Grade: Easy, Max Altitude: 3022 M (9,914 f t.) / Nag Tibba Summit, Approx kms: 15kms, Best Season: Mar-Jun, Sep-Oct, Max group size: 20
The experience of being in Himalayas surrounded by snow-clad peaks, numerous streams and mystic lakes makes Source of the Ganges and Tapovan a truly fabled trek. Trekking the Gomukh-Tapovan trail via source of the Ganges trek is about exploring the deep-rooted sentiments of Hinduism, understanding the significance of the river Ganges and witnessing natures marvel at its best. Read More
Trek Facts:
Region: Uttarakhand, Duration: 7 Days, Grade: Moderate, Max Altitude: Tapovan (4463mts), Approx kms: 60kms, Best Season: May-June-July / September-October, Max group size: 12
Call +91 94105 53375 / +91 84509 88818
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The Princeton General Hospital Emergency Department will be closed from 8 a.m. on July 9 to 8 a.m. on July 10, from 8 a.m. July 14 to 8 a.m. July 15.
The Interior Health Authority is continuing to try and find a physician to cover these shifts and will notify the public immediately of any changes/updates to the announced closures.
During the hours the Emergency Department is closed, residents should take note of the following:
Individuals unsure about the services they require should call HealthLink BC (8-1-1) for confidential health information and advice from a Registered Nurse. This service is available 24 hours a day seven days a week.
This is the second such closure involving the Princeton Emergency Department this year.
The department was closed for a 12 hour period March 19 and 20 of this year, also due to physician unavailability.


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Marquee Personalized Beer Gift Set
Out of stock
Regular Price: $106.00
Out of Stock
When a pint just doesn't cut it, a mug is the best way to enjoy a beer. This personalized beer gift set includes two beer mugs, a sturdy wooden gift box, and a metal bottle opener. The mugs and gift box are all engraved with a name, initials, year, and phrase. You and a loved one can enjoy a quality beer in a classy way while you watch your favorite sports team on TV or a movie together with these handsome mugs. They're made of top-notch thick glass so that your beer stays cooler longer and won't create condensation. Plus, they're very attractive glasses! The gift box can be used to store the whole set, bar tools, a bottle cap collection, and more! The possibilities are endless. And, now you'll have a brand new bottle opener to replace that one you're always losing. All in all, this gift set is pretty awesome! This beer gift set would make a fantastic gift for a beer lover on their birthday, anniversary, or for the holidays. The gift box measures 12.25" x 10" x 5.5" and the beer mugs measure 6" x 5" x 4" and hold 25 ounces.
- A complete beer gift set
- Includes set of 2 mugs, bottle opener, and gift box
- Mugs and box are personalized with a name, initials, year, and phrase
- Great birthday, anniversary, or holiday gift
- Box measures 12.25" x 10" x 5.5", mugs are 6" x 5" x 4" and hold 25 oz
Write Your Own Review


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is currently backordered. You may still purchase it now but we won't be able to ship it until it becomes available again.
Great for All Skin Types.
Okoko's new high-performance, hydrating bi-phase mist is (essentially a super active serum) formulated to help protect against oxidation due to environmental damage and renew radiance. This special formulation combines the most premium and highest quality natural ingredients available on the market and uses the best of the best to deliver this elevated skin supplement.
La Perle advanced formula acts as a protective barrier on a daily basis, to guard skin against a variety of environmental stressors. Made with a base of Vanilla Hydrosol, Neroli Hydrosol, and Bamboo Juice, this special formulation uses Pearl Extract and a powerhouse blend of the best antioxidants for your skin. These include: Resveratrol, Bakuchiol, Lycopene, CoenzymeQ10, Superoxide Dismutase, Vitamin C encapsulated in liposomes, for enhanced delivery and increased absorption.
Liposomes are used in skincare to enhance transport and absorption of the precious cosmetic actives. This product can be used as a skin supplement, capable of reducing the aesthetic effects of urban pollution (fumes, hydrocarbons, tobacco, sun) and protect fragile and sensitive skin.
Use this milky mist to give your skin a boost of energy and hydration throughout the day. It's ideal as a make-up base or setter, and an instant refresher for face, neck, and décolletage. For all skin types, perfect for city life and traveling.
Why A Bi-Phase Mist?
While most face mists claim to moisturize, they can feel drying on the skin after application as the water content evaporates. Okoko has combined an oil phase and water phase for a deeper hydrating effect offering a unique texture, experience, and feel. This formula transforms in milk upon application and does not dry out skin like other mists, but deeply moisturizes and protects.
Made in Canada.
1.69 oz./ 50 ml.
The Ritual:
Spray over the face and neck and massage gently to aid penetration. This hydrating mist needs to be shaken well prior to use to distribute the oil portion, otherwise, you will end up with oil droplets on your face. You only need a couple of sprays to cover your face and neck area. After each use, the skin is better hydrated, softer and better protected.
This product can be used in many ways such as:
- To provide strong antioxidant and anti-aging protection.
- As a substitute for a face cream with daily protection (optional).
- Night-time for prolonged action
- Traveling for an instant boost.
- To set makeup.
- As a serum or daily moisturizer (stand-alone product).
- As an added layer of protection against UV and IR rays when paired with Mineral Sunscreens.
Phyllostachys Bambusoides (Bamboo Juice)", Vanilla Planifolia (Vanilla Fruit Water)*, Citrus Aurantium Amara (Neroli Distillate)*, (Hydrolyzed Pearl)", Opuntia Ficus Indica (Prickly Pear Seed) Oil*, Solanum Lycopersicum (Tomato Seed) Oil*, Pongamia Glabra (Karanja Seed) Oil*, Argania Spinosa (Argan Kernel) Oil*, (Water)", (Glycerin)"; [(Phospholipids)" and Ascorbyl Palmitate (Vitamin C Liposome)"]; (Thermus Thermophillus Ferment)", (Prebiotics)", Lactobacillus (Lycopene Ferment Extract)", (Sorbitan Oleate Decylglucoside Crosspolymer)", Pichia (Resveratrol Ferment Extract)", Undaria Pinnatifida (Wakame Cell Culture Extract)", Superoxide Dismutase (Liposome)", Salix Nigra (Willow Bark Extract)*, (Bakuchiol)*, Ubiquinone (Co-enzyme Q10 Liposome)", Tocopherol (Non-GMO Vitamin E)"; [(Benzyl Alcohol)" & (Salicylic Acid)"]; (Sorbic Acid)", Cinnamomum Camphora Linalooliferum (Ho Wood) Oil*, Citrus Aurantium Bergamia (Bergamot Fruit) Oil*, Pelargonium Rosat (Geranium Essential Oil)*, Citrus Aurantium (Neroli) Oil*.
* - Certified Organic
" - Naturally Sourced
Vegan, Gluten-Free, Cruelty-Free.


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This video says about itself:
Birding Bahamas: Piping Plovers
11 April 2011
They close beaches for their nests in the US, but in The Bahamas Piping Plovers are just on vacation. Birding guide Ricky Johnson takes us on a search for these teeny-tiny birds. And we're not the only ones looking for them. The Bahamas National Trust and volunteers from the National Audubon Society were counting them on our beaches this winter to find out how many were here.
The video is brought to you by Abaco Nature Tours …
From BirdLife:
Protecting The Bahamas' Future
By Martin Fowlie, Fri, 04/09/2015 – 16:38
In a remarkable demonstration of commitment to the environment, the Bahama's Minister of the Environment and Housing, the Hon. Kenred Dorsett, has announced over 7 million acres of new protected marine areas.
"Today is a great day for conservation in The Bahamas", said Eric Carey, Bahamas National Trust Executive Director. "The Bahamas continues to be a leader in the arena of protected area designation. Protected areas are an important to secure a sustainable future for the Bahamas."
One of these, the new 113,920-acre Joulter Cays National Park protects a group of uninhabited islands and intertidal sand flats in the Bahamas. The Bahamas National Trust (BNT, BirdLife Partner) and The National Audubon Society (BirdLife in the USA) collaborated on the proposal for the new national park. The area will be protected from unregulated development and destructive practices while ensuring a sustainable local economy.
"This is a great victory for heroic birds that don't know borders and the people who depend on the shores and waters of the Joulter Cays to make a living," said Audubon President and CEO David Yarnold. "By protecting these birds' winter homes, we create the opportunity for new ecotourism jobs. That reflects the true power of Audubon's partnerships across the hemisphere and we commend the government of the Bahamas for its leadership in protecting migratory birds."
The Bahamas is a coral-based archipelago of more than 700 islands and 2,500 cays sprinkled across 100,000 square miles of the Caribbean with over 340 bird species and vital pockets of marine and coastal biodiversity. The Joulter Cays National Park represents 113,920 acres of pristine habitat located approximately two miles north of the main island of Andros. The area showcases an astonishing congregation of birdlife and is a globally recognized hotspot for sports fishing.
"The Bahamas National Trust is extremely pleased that the government of the Bahamas has approved the creation of this new national park, which will provide much needed support to our thriving fly-fishing industry while also protecting the critical wintering habitat of several endangered shorebird species," says Lawrence Glinton, president of Bahamas National Trust. "The park also has tremendous ecotourism potential and can generate significant revenue from bird based tourism. BNT and Audubon are presently developing a program that will allow local residents to take full advantage of these exciting new opportunities."
Of the bird species documented in the Bahamas, more than 50% are migrants from the U.S. and Canada. The national park's isolated sand flats and mangroves provide essential habitat for thousands of shorebirds representing 13 species, including the largest congregation of the endangered Piping Plover outside the U.S. The region is also important for breeding White-crowned Pigeons, wading birds and seabird populations and its mangrove forests support numerous migrating songbirds.


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Microsoft's incoming Windows 8.1 update might not make any grandiose changes, but it looks as if it will offer some appreciated navigation and start-up improvements. A new build has leaked online offering risky types the chance to try it several weeks before the official release. As teased last month, the update will let you pin your Windows Store apps alongside other programs on your desktop start bar. It sounds like a timesaving improvement, as before you'd have to labor through the Start screen to launch those aforementioned apps.
Windows 8-styled apps also pick up a new bar with close, minimize and snap options available to click on, forgoing those keyboard shortcuts or touch swipes. Live Tiles now have contextual menus available with a right click, making them easier to resize, move (or remove). A new shutdown button, as leaked just last week, also throws up a new drop-down menu for restarting, shutting down and sleep mode. This experimental build is apparently three weeks old already -- the real deal is expected to arrive next month.


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SoonerPoll selected to conduct first major 2016 presidential straw poll at SRLC in May
SoonerPoll.com, Oklahoma's only independent, non-partisan pollster, has been selected by the Southern Republican Leadership Conference (SRLC) to conduct the first major presidential poll of the 2016 presidential race during its conference in Oklahoma City on May 21-23rd.
"This year's event is unprecedented because of its proximity to the 2016 presidential race for which the SRLC Straw Poll will play a key role in gauging very involved Republican primary voters," said Steve Fair, Chairman of this year's SRLC.
Thousands of Republicans from fourteen states will gather to hear from potential 2016 presidential candidates at the Cox Convention Center, as well as discuss policy and politics of the day, take part in grassroots training, and participate in the first major presidential straw poll.
The event, being held in Oklahoma City for the first time, has over the years featured every major Republican presidential candidate since Ronald Reagan, and is best known for its presidential straw poll.
"We are honored to be asked to conduct the straw poll at this year's conference," said Bill Shapard, CEO of SoonerPoll. "Participants will be utilizing some of the most advanced methods of polling to participate in this year's straw poll across a broad array of devices."
Shapard went on to note that he hopes participation in the straw poll can be increased this year by utilizing newer technologies and more convenient methods of participation.
Voting in the straw poll will be active starting at 1:00 PM on the first day of the conference, May 21st, and end 10:00 AM on May 23rd. Results of the straw poll will be announced at 1:00 PM.
About SoonerPoll.com
SoonerPoll is Oklahoma's only independent, non-partisan pollster, conducting and producing more publicly released polling on the opinions of Oklahomans than all other polling firms in the state combined. Founded in 2004, SoonerPoll has been the pollster of record for one of the state's largest newspapers, The Tulsa World, since 2005 and routinely performs polling for News 9 and News on 6, the state's most watched television news in both Oklahoma City and Tulsa.
In 2014, Nate Silver's 538Blog rated 337 pollsters in the nation, and SoonerPoll was rated the BEST pollster in the state of Oklahoma and in the TOP TEN percent of best pollsters in the nation.


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In any company, there are broad categories of power. One is formal authority. The other is influence.
When you lead an organization of 500 employees, you have formal authority.
Your 500 employees will listen to you because you have the power to fire them if they don't.
That's formal authority.
When you're so deeply respected that people voluntarily listen to your ideas, that's influence.
MBB consultants have no formal authority in their clients' organizations.
They don't control a budget.
They can't hire anyone.
They can't fire anyone.
They can't sign a contract on behalf of the client company.
They can't even use the client's money to buy a pen for the conference room.
Yet… intuitively, we grasp the concept that if the CEO and board of directors all listen to the consultant, the consultant has…
When you speak, does your boss's boss take notes?
Do colleagues ask for your opinion?
In a large group meeting, when you speak, does everyone else suddenly stop talking, so they don't miss what you have to say?
Do your ideas automatically get taken seriously just because you said them?
If so, you have a form of influence known as gravitas.
The term "gravitas" has Latin origins. Its earliest reference came from Romans who saw gravitas as a virtue much desired in their leaders.
It's typically translated as weighty or serious.
It's very much related to the word "gravity," such as noticing the gravity (or seriousness) of the debate on how to proceed.
When you have good ideas, you know you suffer from a lack of gravitas when:
You offer an idea, but nobody seems to hear it; then a colleague repeats the exact same idea and everyone loves it.
Before you even finish your thought, you can tell your idea has already been dismissed.
When you speak, nobody pauses to listen.
When you speak, you constantly get interrupted by others and can't even finish your thought.
People with gravitas simply get taken more seriously, more of the time.
It may not be fair (it isn't), but it is also true.
Here is one simple technique for boosting your gravitas… borrow it.
Let me explain via an example.
When you have a good idea but are having a hard time getting heard in a room of senior and junior colleagues, here's a tool to keep handy.
Address the most senior person in the room by name.
Let's assume that Jonathan is the Executive Vice President of your division.
You say, "Jonathan, I'd like to share some relevant additional facts related to what you just said. Would it be okay if I share them?"
Of course, Jonathan will say, "Yes."
Before you share what you're intending to share, start by repeating something Jonathan said… then ADD to it.
That's it.
Now let's analyze this for a second.
At first glance, this seems unnecessarily formal and slightly awkward.
Presumably, the entire reason you're in the room is because you might have some information to share.
Here's the rationale for doing so anyway.
When you ask AND get permission from the senior executive in the room to speak, you've essentially enlisted a high-gravitas ally.
As you speak, if someone interrupts you… they're effectively interrupting you AND Jonathan.
When you start by acknowledging what Jonathan said, Jonathan already thinks you're speaking wise words because you're repeating his own words back to him.
This helps build a bridge between Jonathan's ideas and your own.
It gets him more vested in hearing your idea, because your idea builds upon and improves his idea.
By having everyone else in the room hear the senior person grant you the "floor" (i.e., the time to speak), it makes it very hard for someone to take the "microphone" out of your hands.
For more tips on how to improve your gravitas, and to learn more about the upcoming release of my program on gravitas, just complete the form below.
Yes, Please Notify Me of Any Future Release of the Program on How to Develop Gravitas
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In 1956, when I was in Chicago, people asked me "what kind of poetry is this 'Beat' thing we keep hearing about?" I mimeographed the following Whalen poem (which I had from a letter he sent me) and passed it around.
FURTHER NOTICESoon, "Yellowstone National Park" was used by secretaries, bosses, whatever kind of wage slave, as a way of showing their integrity when things got tough. These poems are useful. They are also brilliant and swift:
I praise those ancient ChinamenThat's a lot of ground to cover in a breath, and he makes it swing, hard as jazz, straight as talk. It's the new America speaking. Away old Puritan greed! Marx? Forget it. Freud? Goodbye! Hello crazy old-time China.
Kenneth Rexroth
from the back cover of An Autobiographical Novel, published in 1978 by Ross-Erikson Inc, Publishers, 223 Via Sevilla, Santa Barbara CA 93109.
And the Zen mind Whalen respects and uses is given back to us in American speech and imagery. He "makes it new" out of his Oregon mind. His bear's head. He does this knowing he is doing it. It is not a case of untrained magic genius. Whalen is that rare scholar who is in it only because he wants to know. Some books he prefers to challenge with a poem. Others, he venerates. Not since Rexroth, and before him Pound, have we had in America a man who respects, and knows, his forefathers so well.
Tinkle-Tinkle, DamnHe loves music, all of it. He plays at Bach, badly, on tinny, borrowed pianos. Once, after four hours of "tinkle-tinkle," stop, tinkle, "damn," he said, "There is not a single piece of piano music I can play all the way through without making a mistake." Then off to Ornette Coleman, or electronic sound by Subotnick, John Cage, Ives, anything. Certainly this accounts for the great range of his meters.
I don't know of any poet in this century who has broken more new ground, formally, than Whalen. He can make anything work, whereas most poets, e.e. cummings comes to mind, find a music and stick pretty close to it all their lives. This is another reason why, although Whalen is not so famous as the more dramatic members of his generation, the poets themselves pretty well agree that he has few peers.
Some of our more conservative readers and writers of poetry maintain he's only silly and flippant. Apparently they want to believe that it must be painful and dull or it can't be deep. Gloom. What a shame these people have missed the hundreds of years of laughter and teachings of Zen Lunatics, Idiot Savants, DaDa (which so frightened our grandparents and so quickly cleaned things up).
Yes, there is an almost arrogant "why not?" in Whalen, as there was in Charles Parker, as there is in all the arts today. Laughter and zany wit can cut through so much grease, so fast. Whalen is a master of this part of it, too.
There is only one bad thing about the book, the outrageous $17.50 price. This is a plain trade edition - the kind of book for which we now pay, maybe, $8.50. There isn't even an alphabetical index of titles and first lines, and the book has 326 poems in it. Is this an attempt to set some ugly precedent?
What really hurts is that Whalen walks with that stubborn army of penniless poet-scholars who will suffer great privations if that be necessary to get the work done. He has averaged less than $17.50 a week for 20 years. Whalen is an heroic symbol of frugality even in the drop-out scene - a serious man whose simple and richly productive life has taught us all a most important lesson. To abuse such a stance this way is scandalous.
Lew Welch, together with poets Philip Whalen and Gary Snyder, formed the nucleus of a group of intellectually versatile students at Portland's Reed College around 1950, sharing a passion for Ezra Pound, jazz, Gertrude Stein and Asian studies. In San Francisco they became affiliated with Jack Kerouac, Allen Ginsberg and the S.F. Renaissance "anti-establishment" poets and writers of the '50s.


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Our Vision
Our vision is to provide people with the opportunity to create better lives for themselves and others, both locally and globally through improved communication skills.
Our collective vision is our boss.
Our purpose is the ultimate authority in our organisation, and the criteria by which we make decisions and design our structure, programmes and processes.
Our vision and student experience will be central to every decision we make. Through superior provision, service, original thinking and enhanced student experience we do not want to be the best but rather the only ones who do what we do.
We will build the business through diversification, consultancy and partnerships. We will fight against becoming the norm. Satisfactory is not good enough.
We will create a cloud of trust so that our customers and clients know exactly what we stand for.
Success will be based on IH Belfast being:


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Blizzard announces new multiplayer shooter, Overwatch
Blizzard Entertainment announced, during Blizzcon, a new multiplayer shooter game called Overwatch.Jeff Kaplan, the lead developer of the game, says that Overwatch is a team-based multiplayer shooter that will be available in Beta in 2015.You can sing up for the game's beta version here on their website.
Blizzard describes their game like this:
"In a time of global crisis, an international task force of soldiers, scientists, adventurers, and oddities known as Overwatch had come together to restore peace to a war-torn world. After many years, the group's influence waned, and it was eventually disbanded. Overwatch might be gone now…but the world still needs heroes."
"With every new Blizzard game, we look at our favorite aspects of a genre and put our own spin on things," Blizzard CEO Mike Morhaime said in a statement. "Our goal with Overwatch is to create an awesome FPS experience that's more accessible to a much wider audience while delivering the action and depth that shooter fans love."
Below you can see a list with the Overwatch heroes, each with distinct weapons and abilities:
- Tracer – a former British test pilot who shrugs at danger, can execute impossible acrobatic assaults thanks to her ability to teleport, drop energy bombs, and even reverse time.
- Reinhardt – a hulking German soldier in battle armor, can charge great distances and pin his enemies to a wall or slam the ground with his rocket hammer to knock them off their feet.
- Hanzo – a bow-wielding Japanese mercenary, has the ability to scale walls with his bare hands, fire off a tracking device that illuminates nearby enemies for his team, and unleash a huge spirit dragon that does grievous damage to all enemies in its path.
- Symmetra – an Indian architect, manipulates light and energy to shield her allies and damage her enemies–and she can turn the tide of any battle by building a device that instantly transports her teammates to the front lines.


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Organic clothes baby Shopping
See all you moms and dads out there; don't have time for all this shopping, got better things to do with your time, not a problem check out Organic clothes baby shopping.
They have a secure page for your purchases, it also have the whole range of items needed even things for moms that are pregnant, from bras to boys panties and other styles that pregnant moms need. Organic baby is United Kingdom biggest baby store.
Organic the biggest Organic clothes baby Shopping in UK
For these baby Organic items, Organic clothes baby Shopping below click the banner above which will take you to the site then click the tab for clothing, see the drop down, which one is relevant to your choice.
Most of the items are Organic Kids range of clothes; in all lovely bright colours and earthy African style with the appliqué them throughout with the animal designs.
Baby Grow
Lots of cute babygrow, with all the African big five animals, so cute with motifs on like Giraffe's, born to be wild infant crawlers, frilly crawlers in elephant designs, lions tail rompers, baby grows in fleece with elephants head going towards right arm.
Kids Clothes
Little baby girls dresses in so cute adorable swing style dresses with animal motifs on, dip dyed dresses, leopard tail dress and t-shirt for birth to 1 years old.
Giraffe bloomer set with a giraffe.
Little boys clothes, giraffe appliqué t-shirts,
Noo Wear is a great fun outfit for babies, like a Halloween outfit or for parties very cute.
Leopard 2 piece set, 4 piece ladybug set, bumblebee sets and tees,
Smitten has tutu's in pink and white from babies to 4 years almost.
Hooligans have loads of animal appliquéd pajamas in colorful designs and pastels.
Wisey does a sleep Sack.
Hooligan Kids have an octopus style costume and bambino swim nappies.
Booties from Hooligans, combo bib and bootie or one with a beanie as well, some other great shoes from Pitta-Patta in a whole range of colors for little girls and little boys in soft leather.
Gloves, mittens and hats
Lots of safari beanie styles, safari adventure hat with animal designs on, also some JJ Cole bundle me hat for infants.
Hair accessories for little girls, from flower hair clip, to teething bling for babies, retro pacifies clip.
Maternity and Breastfeeding Wear
Lots for mothers, for the ever-expanding belly and boobs, from breast-feeding dress from
peek a moo in black, panties and nursing bras, check it out quite a large selection.
Organic also has a whole range from toys, books and media, feeding & nursing items, bath & potty, activities, travel items.
For more on Organic clothes baby Shopping in UK
Never fear there are loads of organic clothes baby shops around, most of the everyday shops can be found online, even Woolies, Ackerman's they pretty much all have online shops.
For more on Get Factory Shops Cheap Kids Clothes see here.
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Best Baby Clothes Online Retailers – Online Shopping for Baby … – baby products shops Whether you're miles from the nearest baby clothes boutique or you're a busy shopper in the city who needs a quick baby clothes shopping experience, internet shopping is a great way to find the baby clothes you need. Since I live an hour from a mall of any sort, I do much of my baby clothes shopping online. Here are my top picks for retailers of baby clothes on the internet.
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There's no "I" in "team," but there is a "team" in Team Poker®.
Team Poker is creating what it calls a "paradigm shift" in the way poker is played. Using their patented Team Scoring System, the online poker platform gives players the option to compete solo or form teams. Team players win percentages of their prize pools based on both their individual performance and the combined performance of their teammates.With team play, the Team Poker team says, skill is more of a factor in your success. Not to mention, the experience of playing as a team enhances the social dimension of the game. It's poker – for the Facebook age.
You might be saying to yourself, "Wait a minute: doesn't letting people play as a team make it easy for teammates to gang up on solo players?" Team Poker has a solution for that: their patent-pending Team Poker Seating Protocol ensures that teammates are never on the same table unless they are the only players at the table, either can playing heads-up, among themselves, or as the only players left in the tournament.
Team Poker offers seven different levels, so you can choose the level of intensity that's right for you. The starter "Clubs" level is free to play, while each additional level – TiP, Hearts, Diamond, Spade, Quasar, and finally Supernova – asks users to buy in for a higher cost per month.
No online experience in the 21st century is complete without a profile, and Team Poker lets you create custom profiles and avatars, plus track how you rank by wins & losses or by points within your league.
Looking to brush up on your skills before you play for stakes? With the Beat the Bots training program, you can practice against poker bots without the risk of losing money.
Want to do some good while you take opponents for all they're worth? The free TP Fundraising Tool™ gives players and teams the ability to compete in TP events for donations that go directly to 501(c)(3) charity organizations and sports teams. The bragging rights, of course, are yours.
Team Poker is currently Beta testing its free services. The game is available for download for Windows, MacOSX, and Ubuntu, with versions for iOS and Android coming soon. Interested players can learn more and register by heading to teampoker.com.
The company is also in the midst of an Indiegogo campaign to raise funds for the site. To learn more about what's next for the company, and access some exclusive Team Poker perks and discounts, go to the Indiegogo campaign here.
Photo Credits
Team Poker / Shutterstock


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Dare to Speak
- Datum: –16.45
- Plats: Övre Slottsgatan 7, Uppsala (top floor)
- Webbsida
- Arrangör: The Student Health Services in Uppsala
- Kontaktperson: Eva Söderman
- Studentevenemang
The course Dare to Speak helps you deal with and get knowledge about what happens in the body and mind when pressure to perform strikes, and teaches you strategies to cope with this.
Many students find public speaking difficult and can get quite anxious. Giving speeches, presenting group work, or just being active at seminars can be so difficult that you get physical symptoms and it can be hard to maintain your studies.
The Student Health Services' course Dare to Speak is to help you deal with this problem. You will learn about what happens in the body and mind when pressure to perform strikes, and get strategies to cope with this.
Exposure by practicing presentations with a group of students with similar difficulties will help you to gain confidence and increase your comfort and capabilities. Join us to face your fears and dare to speak!
Date and time: 5 Tuesdays (9 November – 7 December) at 15:15–16:45.
Registration: In person at the reception of the Student Health Services, Övre Slottsgatan 7, Uppsala (top floor) no later than 5 November.


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I've come across a blog post in the Detroit News that was published Monday. It was written by Kathy Hoekstra, a Michigan graduate and communications manager. It upset me.
I shouldn't have to defend the ALS Ice Bucket Challenge. By now, nearly all of you know and understand what it is all about. You're challenged by someone you know to dump a bucket of ice water on your head and then you nominate someone else to do it. Simple. All to raise awareness for this awful disease.
My dad passed away from Lou Gehrig's Disease in July of 2012, fewer than two years after he was diagnosed. I'll never get over it and I'll never understand why it had to happen to him. It will haunt me till the day I die.
So when Ms. Hoekstra asks, "Does Stephen Hawking care if you dump ice on your head?" it's easy…
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Ingeo News: Volume 14, Issue 1
April 2019
NatureWorks Announces 100 Percent Third-Party Certified Sustainable Feedstock by 2020
Every farm entering the program receives training in adhering to the ISCC PLUS certification's principles, which are the following:
- Protect highly biodiverse and high carbon stock areas.
- Implement best agricultural practices for the use of fertilizers and pesticides, irrigation, tillage, soil management, and the protection of the surrounding environment.
- Promote safe working conditions.
- Comply with human, labor, and land rights.
- Comply with laws and international treaties.
- Implement good management practices and continuous improvement.
NEW: Ingeo 3D450
NatureWorks Develops New Ingeo PLA Formulation for 3D Printing Break-Away Support on Dual Extrusion Printers
We're proud to announce and introduce Ingeo 3D450, a new break-away formulation for use in dual extrusion 3D printers. The clean, fast mechanical break-away of Ingeo 3D450 support structures results in parts with high finish quality, reducing post-processing time and improving overall productivity.
Applications for Ingeo 3D450 support material include complex industrial parts such as jigs and fixtures, patterns for investment metal casting, and architectural and retail models. Ingeo 3D450 is designed to work with the Ingeo 3D series of grades, including 3D850 and 3D870, that was developed for the professional printing market. At printing speeds up to 100 mm/s, Ingeo 3D450 prints and cools without warping even across large sections of support structures. Read More...
- 100% Commitment to Sustainable Bioploymers, ISCC International Sustainability & Carbon Certification
- Zero Waste Requires Visionary Thinking, BioCylce
- Expanding Options for 3D Print, Compounding World
- Single-Serve Coffee Cups, PC Lead Biobased Developments, Plastics News
March 31-April 4 | Chicago, IL
NatureWorks will demonstrate printing with our brand new custom Ingeo PLA 3D printing materials specifically designed for industrial-use parts including high strength, heat resistance, and clean incineration for foundry applications while maintaining printability. Titan Robotics will host the printing at their booth #78, Monday, April 1st between 10AM - 2PM.
April 1-4 | Seattle, WA
The past year has seen numerous initiative established in response to an explosion of concern around used packaging. Be part of the SPC Impact conversation that is more than just reactive and help set the course that addresses the root cause.
- April 3rd, 3PM - NatureWorks' Flavio Di Marcotullio will present, "Case Study: Rethinking the Single Use Coffee Capsule".
- April 3rd, 4:15PM - NatureWorks' Tim Goodman will participate in the "Compostable Foodservice Packaging: Making the Case to Composters" panel.
- April 4th, 11AM - NatureWorks' Nicole Whiteman will participate in "The Whole is Greater Than the Sum of its Parts" panel discussing the synergy to improve the compostability of high-performance paper packaging with functional coatings, laminates, adhesives, and additives.
Adhesives and Sealants Council (ASC) Spring Convention & Expo
April 8-10 | Philadelphia, PA
This event is the LARGEST GATHERING of adhesive & sealant professionals in North America. The three-day event will include concurrent technical sessions focusing on business development and market trends, technology/applications, building & construction (roofing), regulatory, processing/operations, market segments and new product introductions.
Featuring NatureWorks Presentations:
- "Lactide Polyester Resins as Solvent-borne Adhesives in 3D-Printed Applications" by Matt Tjosaas
- "Lactide Polyester Polyols in Polyurethane Adhesive Applications" by Bill Coggio