title: Sidewalk content: the term "sidewalk" is used for the pedestrian path beside a road. "Shared use paths" or "multi-use paths" are available for use by both pedestrians and bicyclists. "Walkway" is a more comprehensive term that includes stairs, ramps, passageways, and related structures that facilitate the use of a path as well as the sidewalk. In the UK, the term "footpath" is mostly used for paths that do not abut a roadway. The term "shared-use path" is used where cyclists are also able to use the same section of path as pedestrians. Sidewalks have operated for at least 4000 years. The Greek


title: Sidewalk content: city of Corinth had sidewalks by the 4th-century BCE, and the Romans built sidewalks – they called them "sēmitae". However, by the Middle Ages, narrow roads had reverted to being simultaneously used by pedestrians and wagons without any formal separation between the two categories. Early attempts at ensuring the adequate maintenance of foot-ways or sidewalks were often made, as in the 1623 Act for Colchester, although they were generally not very effective. Following the Great Fire of London in 1666, attempts were slowly made to bring some order to the sprawling city. In 1671, 'Certain Orders, Rules and Directions Touching


title: Sidewalk content: the Paving and Cleansing The Streets, Lanes and Common Passages within the City of London' were formulated, calling for all streets to be adequately paved for pedestrians with cobblestones. Purbeck stone was widely used as a durable paving material. Bollards were also installed to protect pedestrians from the traffic in the middle of the road. The British House of Commons passed a series of Paving Acts from the 18th century. The 1766 Paving & Lighting Act authorized the City of London Corporation to establish foot-ways throughout all the streets of London, to pave them with Purbeck stone (the thoroughfare in


title: Sidewalk content: the middle was generally cobblestone) and to raise them above the street level with curbs forming the separation. The Corporation was also made responsible for the regular upkeep of the roads, including their cleaning and repair, for which they charged a tax from 1766. By the late 19th-century large and spacious sidewalks were routinely constructed in European capitals, and were associated with urban sophistication. In the United States, adjoining property owners must in most situations finance all or part of the cost of sidewalk construction. In a legal case in 1917 involving E. L. Stewart, a former member of the


title: Sidewalk content: Louisiana House of Representatives and a lawyer in Minden in Webster Parish, the Louisiana Supreme Court ruled that owners must pay whether they wish for the sidewalk to be constructed or not. Sidewalks play an important role in transportation, as they provide a safe path for people to walk along that is separated from the motorized traffic. They aid road safety by minimizing interaction between pedestrians and motorized traffic. Sidewalks are normally in pairs, one on each side of the road, with the center section of the road for motorized vehicles. In rural roads, sidewalks may not be present as


title: Sidewalk content: the amount of traffic (pedestrian or motorized) may not be enough to justify separating the two. In suburban and urban areas, sidewalks are more common. In town and city centers (known as downtown in North America) the amount of pedestrian traffic can exceed motorized traffic, and in this case the sidewalks can occupy more than half of the width of the road, or the whole road can be reserved for pedestrians, see Pedestrian zone. Sidewalks may have a small effect on reducing vehicle miles traveled and carbon dioxide emissions. A study of sidewalk and transit investments in Seattle neighborhoods found


title: Sidewalk content: vehicle travel reductions of 6 to 8% and CO emission reductions of 1.3 to 2.2% Research commissioned for the Florida Department of Transportation, published in 2005, found that, in Florida, the Crash Reduction Factor (used to estimate the expected reduction of crashes during a given period) resulting from the installation of sidewalks averaged 74%. Research at the University of North Carolina for the U.S. Department of Transportation found that the presence or absence of a sidewalk and the speed limit are significant factors in the likelihood of a vehicle/pedestrian crash. Sidewalk presence had a risk ratio of 0.118, which means


title: Sidewalk content: that the likelihood of a crash on a road with a paved sidewalk was 88.2 percent lower than one without a sidewalk. “This should not be interpreted to mean that installing sidewalks would necessarily reduce the likelihood of pedestrian/motor vehicle crashes by 88.2 percent in all situations. However, the presence of a sidewalk clearly has a strong beneficial effect of reducing the risk of a ‘walking along roadway’ pedestrian/motor vehicle crash.” The study does not count crashes that happen when walking across a roadway. The speed limit risk ratio was 1.116, which means that a 16.1-km/h (10-mi/h) increase in the


title: Albertsons content: launches 1,100 brand new items a year, making it one of the most diverse in-house brands in the country. Albertsons Companies’ O Organics line is one of the nation's largest brand of USDA-certified organic products, with annual sales over $1 billion. The O Organics line offers a wide array of different products, giving every customer on every budget access to healthy, organic items. Current brands On average, stores in the Albertsons Companies range between and and almost universally feature a produce department, a meat and seafood counter, a deli, and a bakery, with many of the stores also featuring in-store


title: "University College London" content: hospitals (£61.5 million), EU government bodies (£45.5 million), and UK industry, commerce and public corporations (£16.2 million). In 2015/16, UCL was awarded a total of £85.8 million in grants by UK research councils, the second-largest amount of any British university (after the University of Oxford), having achieved a 28% success rate. For the period to June 2015, UCL was the fifth-largest recipient of Horizon 2020 EU research funding, and the largest recipient of any university, with €49.93 million of grants received. UCL also had the fifth-largest number of projects funded of any organisation, with 94. According to a ranking of


title: "Eric Idle" content: entendre, sexual references, and other "naughty" subject matter – most famously demonstrated in "Nudge Nudge." Idle originally wrote "Nudge, Nudge" for Ronnie Barker, but it was rejected because there was 'no joke in the words'. A competent guitarist, Idle composed many of the group's most famous musical numbers, most notably "Always Look on the Bright Side of Life", the closing number of "Life of Brian", which has grown to become a Python signature tune. He was responsible for the "Galaxy Song" from "The Meaning of Life" and "Eric the Half-a-Bee", a whimsical tune that first appeared on the "Previous Record"


title: "Mainland Southeast Asia" content: Thailand, Laos, Cambodia and Vietnam). To the south it forms the Malay Peninsula, on which are located Southern Thailand and Peninsular Malaysia; the latter is variably considered part of Mainland Southeast Asia or separately as part of Maritime Southeast Asia. Mainland Southeast Asia contrasts with Maritime Southeast Asia, mainly through the division of largely land-based lifestyles in Indochina and the sea-based lifestyles of the Malay and Philippine archipelagos, as well as the dividing line between the Austroasiatic, Tai–Kadai, Sino-Tibetan languages (spoken in Mainland Southeast Asia) and Austronesian languages (spoken in Maritime Southeast Asia). The countries of mainland Southeast Asia received


title: VHS content: have been on the tape. The tape path then carries the tape around the spinning head drum, wrapping it around a little more than 180 degrees (called the "omega" transport system) in a helical fashion, assisted by the slanted tape guides. The head rotates constantly at approximately 1800 rpm in NTSC machines, exactly 1500 in PAL, each complete rotation corresponding to one frame of video. Two tape heads are mounted on the cylindrical surface of the drum, 180 degrees apart from each other, so that the two heads "take turns" in recording. The rotation of the head drum, combined with


title: VHS content: frequency response peaking at 4 kHz. Audio cannot be recorded on a VHS tape without recording a video signal, even in the audio dubbing mode. If there is no video signal to the VCR input, most VCRs will record black video as well as generate a control track while the audio is being recorded. Some early VCRs would record audio without a control track signal, but this was of little practical use since the absence of a control track signal meant that the linear tape speed was irregular during playback. More expensive decks offered stereo audio recording and playback. Linear


title: Pneumonia content: World Health Organization has defined pneumonia in children clinically based on either a cough or difficulty breathing and a rapid respiratory rate, chest indrawing, or a decreased level of consciousness. A rapid respiratory rate is defined as greater than 60 breaths per minute in children under 2 months old, greater than 50 breaths per minute in children 2 months to 1 year old, or greater than 40 breaths per minute in children 1 to 5 years old. In children, low oxygen levels and lower chest indrawing are more sensitive than hearing chest crackles with a stethoscope or increased respiratory rate.


title: Citrus content: the production and consumption of citrus juice. Citrus plants are native to subtropical and tropical regions of Asia and the Malay Archipelago and they were first domesticated in these areas. Some citrus species have been present in the Mediterranean basin for centuries. This group of species has reached great importance in some of the Mediterranean countries and, in the case of orange, mandarin and lemon trees, they found here soil and climatic conditions which allows them to achieve a high level of fruit quality, even better than in the regions where they came from. The "native" oranges of Florida actually


title: Citrus content: that of cedar. Collectively, "Citrus" fruits and plants are also known by the Romance loanword agrumes (literally "sour fruits"). The large citrus fruit of today evolved originally from small, edible berries over millions of years. Citrus plants diverged from a common ancestor about 15 million years ago, which was about when it diverged from the closely related severinia, for example the Chinese box orange. About 7 million years ago, citrus plants diverged into two groups, the main citrus genus and the ancestors of the Trifoliate orange (poncirus), which is closely enough related that it can still be hybridized with all


title: Citrus content: with no winter at all, citrus fruits remain green until maturity, hence the tropical "green oranges". The Persian lime in particular is extremely sensitive to cool conditions, thus it is not usually exposed to cool enough conditions to develop a mature colour. If they are left in a cool place over winter, the fruits will change colour to yellow. The terms "ripe" and "mature" are usually used synonymously, but they mean different things. A mature fruit is one that has completed its growth phase. Ripening is the changes that occur within the fruit after it is mature to the beginning


title: Citrus content: of decay. These changes usually involve starches converting to sugars, a decrease in acids and a softening and change in the fruit's colour.. Citrus fruits are non-climacteric and respiration slowly declines and the production and release of ethylene is gradual. The fruits do not go through a ripening process in the sense that they become "tree ripe." Some fruits, for example cherries, physically mature and then continue to ripen on the tree. Other fruits, like pears, are picked when mature but before they ripen, then continue to ripen off the tree. Citrus fruits pass from immaturity to maturity to over-maturity


title: Citrus content: flower in the spring, and fruit is set shortly afterward. Fruit begins to ripen in fall or early winter months, depending on cultivar, and develops increasing sweetness afterward. Some cultivars of tangerines ripen by winter. Some, such as the grapefruit, may take up to eighteen months to ripen. According to UN 2007 data, Brazil, China, the United States, Mexico, India, and Spain are the world's largest citrus-producing countries. Major commercial citrus growing areas include southern China, the Mediterranean Basin (including southern Spain), South Africa, Australia, the southern United States, Mexico and parts of South America. In the United States, Florida,


title: Origami content: wet-folded. This technique allows for a more rounded sculpting of the model, which becomes rigid and sturdy when it is dry. Foil-backed paper, as its name implies, is a sheet of thin foil glued to a sheet of thin paper. Related to this is tissue foil, which is made by gluing a thin piece of tissue paper to kitchen aluminium foil. A second piece of tissue can be glued onto the reverse side to produce a tissue/foil/tissue sandwich. Foil-backed paper is available commercially, but not tissue foil; it must be handmade. Both types of foil materials are suitable for complex


title: Origami content: establishing the genre in the origami mainstream. Around the same time period, Ron Resch patented some tessellation patterns as part of his explorations into kinetic sculpture and developable surfaces, although his work was not known by the origami community until the 1980s. Chris Palmer is an artist who has extensively explored tessellations after seeing the Zilij patterns in the Alhambra, and has found ways to create detailed origami tessellations out of silk. Robert Lang and Alex Bateman are two designers who use computer programs to create origami tessellations. The first international convention devoted to origami tessellations was hosted in Brasília


title: Hairstyle content: 18th century the pouf style developed. During the First World War, women around the world started to shift to shorter hairstyles that were easier to manage. In the early 1950s women's hair was generally curled and worn in a variety of styles and lengths. In the 1960s, many women began to wear their hair in short modern cuts such as the pixie cut, while in the 1970s, hair tended to be longer and looser. In both the 1960s and 1970s many men and women wore their hair very long and straight. In the 1980s, women pulled back their hair with


title: Hairstyle content: still slightly damp. Compared to dry hair, wet hair can be easier to manage in a cut/style situation because the added weight and surface tension of the water cause the strands to stretch downward and cling together along the hair's length, holding a line and making it easier for the stylist to create a form. It is important to note that this method of cutting hair while wet, may be most suitable (or common) for straight hair types. Curly, kinky and other types of hair textures with considerable volume may benefit from cutting while dry, as the hair is in


title: Hairstyle content: detangling. Most physicians advise against sharing hair care instruments like combs and clips, to prevent spreading hair conditions like dandruff and head lice. The historical dictum to brush hair with one hundred strokes every day is somewhat archaic, dating from a time when hair was washed less frequently; the brushstrokes would spread the scalp's natural oils down through the hair, creating a protective effect. Now, however, this does not apply when the natural oils have been washed off by frequent shampoos. Also, hairbrushes are now usually made with rigid plastic bristles instead of the natural boar's bristles that were once


title: Hairstyle content: and presence in the face of social denigration and invisibility. Haircuts also occur in space at the International Space Station. During the various expeditions astronauts use hair clippers attached to vacuum devices for grooming their colleagues so that the cut hair will not drift inside the weightless environment of the space station and become a nuisance to the astronauts or a hazard to the sensitive equipment installations inside the station. Haircutting in space was also used for charitable purposes in the case of astronaut Sunita Williams who obtained such a haircut by fellow astronaut Joan Higginbotham inside the International Space


title: Supermarket content: Supermarket A supermarket is a self-service shop offering a wide variety of food and household products, organized into sections and shelves. It is larger and has a wider selection than earlier grocery stores, but is smaller and more limited in the range of merchandise than a hypermarket or big-box market. The supermarket typically has aisles for meat, fresh produce, dairy, and baked goods. Shelf space is also reserved for canned and packaged goods and for various non-food items such as kitchenware, household cleaners, pharmacy products and pet supplies. Some supermarkets also sell other household products that are consumed regularly, such


title: Supermarket content: as alcohol (where permitted), medicine, and clothes, and some sell a much wider range of non-food products: DVDs, sporting equipment, board games, and seasonal items (e.g., Christmas wrapping paper in December). A larger full-service supermarket combined with a department store is sometimes known as a hypermarket. Other services may include those of banks, cafés, childcare centres/creches, insurance (and other financial services), Mobile Phone services, photo processing, video rentals, pharmacies or petrol stations. If the eatery in a supermarket is substantial enough, the facility may be called a "grocerant", a blend of "grocery" and "restaurant". The traditional supermarket occupies a large


title: Supermarket content: amount of floor space, usually on a single level. It is usually situated near a residential area in order to be convenient to consumers. The basic appeal is the availability of a broad selection of goods under a single roof, at relatively low prices. Other advantages include ease of parking and frequently the convenience of shopping hours that extend into the evening or even 24 hours of the day. Supermarkets usually allocate large budgets to advertising, typically through newspapers. They also present elaborate in-shop displays of products. Supermarkets typically are chain stores, supplied by the distribution centers of their parent


title: Supermarket content: companies thus increasing opportunities for economies of scale. Supermarkets usually offer products at relatively low prices by using their buying power to buy goods from manufacturers at lower prices than smaller stores can. They also minimise financing costs by paying for goods at least 30 days after receipt and some extract credit terms of 90 days or more from vendors. Certain products (typically staple foods such as bread, milk and sugar) are very occasionally sold as loss leaders so as to attract shoppers to their store. Supermarkets make up for their low margins by a high volume of sales, and


title: Supermarket content: with of higher-margin items bought by the attracted shoppers. Self-service with shopping carts (trolleys) or baskets reduces labor cost, and many supermarket chains are attempting further reduction by shifting to self-service check-out. In the early days of retailing, products generally were fetched by an assistant from shelves behind the merchant's counter while customers waited in front of the counter and indicated the items they wanted. Most foods and merchandise did not come in individually wrapped consumer-sized packages, so an assistant had to measure out and wrap the precise amount desired by the consumer. This offered opportunities for social interaction: many


title: Supermarket content: regarded this style of shopping as "a social occasion" and would often "pause for conversations with the staff or other customers." These practices were by nature slow and labor-intensive and therefore also quite expensive. The number of customers who could be attended to at one time was limited by the number of staff employed in the store. Shopping for groceries also often involved trips to multiple specialty shops, such as a greengrocer, butcher, bakery, fishmonger and dry goods store; in addition to a general store, milk and other items of short shelf life were delivered by a milkman. The concept


title: Supermarket content: of an inexpensive food market relying on large economies of scale was developed by Vincent Astor. He founded the Astor Market in 1915, investing $750,000 ($18 million in 2015 currency) of his fortune into a 165' by 125' (50x38 metre) corner of 95th and Broadway, Manhattan, creating, in effect, an open-air mini-mall that sold meat, fruit, produce and flowers. The expectation was that customers would come from great distances ("miles around"), but in the end, even attracting people from ten blocks away was difficult, and the market folded in 1917. The concept of a self-service grocery store was developed by


title: Supermarket content: entrepreneur Clarence Saunders and his Piggly Wiggly stores. His first store opened in 1916. Saunders was awarded a number of patents for the ideas he incorporated into his stores. The stores were a financial success and Saunders began to offer franchises. The Great Atlantic & Pacific Tea Company, which was established in 1859, was another successful early grocery store chain in Canada and the United States, and became common in North American cities in the 1920s. The general trend since then has been to stock shelves at night so that customers, the following day, can obtain their own goods and


title: "Bowling (cricket)" content: defensive tactics. Some different types of bowling tactic: Other than the ability to land the ball on a strategically optimum line and length, the main weapons of the bowler are his ability to move the ball sideways as it approaches the batsman and his ability to deliver the ball at a high velocity. The velocities of cricket bowlers vary between . In professional cricket, a bowler in the 40–60 mph range would be said to be a slow bowler, in the 60–80 mph range a medium pace bowler, and a bowler 80 mph+ a fast bowler. In the amateur game,


title: "Bowling (cricket)" content: these distinctions would be approximately 10 mph slower. Many professional fast bowlers are able to reach speeds of over 85 mph, with a handful of bowlers in the world able to bowl at 95 mph+. The ability to react to a cricket ball travelling at 85 mph is a skill that only professional and high level amateur cricketers possess. The pace of a bowler not only challenges the reaction speed of the batsman, but also his physical courage. Fast bowlers are able to exploit this by bowling bouncers, either regularly or as an occasional surprise delivery. Bowlers are also able


title: Textile content: Textile A textile is a flexible material consisting of a network of natural or artificial fibres (yarn or thread). Yarn is produced by spinning raw fibres of wool, flax, cotton, hemp, or other materials to produce long strands. Textiles are formed by weaving, knitting, crocheting, knotting, felting, or braiding. The related words "fabric" and "cloth" are often used in textile assembly trades (such as tailoring and dressmaking) as synonyms for "textile". However, there are subtle differences in these terms in specialized usage. A "textile" is any material made of interlacing fibres, including carpeting and geotextiles. A "fabric" is a material


title: Textile content: used in the production of textiles: a water-soluble fibre known as alginate is produced and is used as a holding fibre; when the cloth is finished, the alginate is dissolved, leaving an open area. Lyocell is a synthetic fabric derived from wood pulp. It is often described as a synthetic silk equivalent; it is a tough fabric that is often blended with other fabrics – cotton, for example. Fibres from the stalks of plants, such as hemp, flax, and nettles, are also known as 'bast' fibres. Asbestos and basalt fibre are used for vinyl tiles, sheeting and adhesives, "transite" panels


title: Textile content: to dry quickly. A sintered felt of olefin fibres is sold under the trade name Tyvek. Ingeo is a polylactide fibre blended with other fibres such as cotton and used in clothing. It is more hydrophilic than most other synthetics, allowing it to wick away perspiration. Lurex is a metallic fibre used in clothing embellishment. Milk proteins have also been used to create synthetic fabric. Milk or casein fibre cloth was developed during World War I in Germany, and further developed in Italy and America during the 1930s. Milk fibre fabric is not very durable and wrinkles easily, but has


title: Amtrak content: Menk, chairman of the Burlington Northern Railroad, remarked that the story was undermining the scheme to dismantle Amtrak. Proponents also hoped that government intervention would be brief and that Amtrak would soon be able to support itself. Neither view had proved to be correct; for popular support allowed Amtrak to continue in operation longer than critics imagined, while financial results made passenger train service returning to private railroad operations infeasible. Amtrak began operations on May 1, 1971. Amtrak received no rail tracks or rights-of-way at its inception. All Amtrak's routes were continuations of prior service, although Amtrak pruned about half


title: Amtrak content: connections between Amtrak trains and other transportation are available at many stations. Most Amtrak rail stations in downtown areas have connections to local public transport. Amtrak also code shares with United Airlines, providing service between Newark Liberty International Airport (via its Amtrak station and AirTrain Newark) and Philadelphia 30th St, Wilmington, Stamford, and New Haven. Special codes are used to designate these intermodal routes, such as "ZVE" to designate the combination of New Haven's Union Station and Newark International Airport and the Amtrak connection between them. Amtrak also serves airport stations at Milwaukee, Oakland, Burbank, and Baltimore. Amtrak coordinates Thruway


title: Amtrak content: of 30th Street Limited (Philadelphia 30th Street Station). Also owned by Amtrak is Passenger Railroad Insurance. Amtrak owns 2,142 railway cars and 425 locomotives for revenue runs and service. Examples include the GE P42DC, the Siemens ACS-64, the Amfleet car, and the Superliner car. Occasionally private cars, or loaned locomotives from other railroads can be found on Amtrak trains. Amtrak offers four classes of service: First Class, Sleeper Service, Business Class, and Coach Class: Amtrak launched an e-ticketing system on the "Downeaster" in November 2011 and rolled it out nationwide on July 30, 2012. Amtrak officials said the system gives


title: Amtrak content: of all Amtrak passengers nationwide will have Wi-Fi access. , most Amtrak passengers have access to free Wi-Fi. The service has developed a reputation for being unreliable and slow due to its cellular network connection. Amtrak allows carry-on baggage on all routes; services with baggage cars allow checked baggage at selected stations. With the passage of the Wicker Amendment in 2010 passengers are allowed to put lawfully owned, unloaded firearms in checked Amtrak baggage, reversing a decade-long ban on such carriage. Amtrak Express provides small-package and less-than-truckload shipping among more than 100 cities. Amtrak Express also offers station-to-station shipment of


title: Amtrak content: steady or rose. Amtrak was forced to borrow to meet short-term operating needs, and by 1995 Amtrak was on the brink of a cash crisis and was unable to continue to service its debts. In response, in 1997 Congress authorized $5.2 billion for Amtrak over the next five years – largely to complete the "Acela" capital project – on the condition that Amtrak submit to the ultimatum of self-sufficiency by 2003 or liquidation. While Amtrak made financial improvements during this period, it did not achieve self-sufficiency. In 2004, a stalemate in federal support of Amtrak forced cutbacks in services and


title: "Distribution (mathematics)" content: a distribution "T" is a tempered distribution if and only if is true whenever holds for all multi-indices "α", "β". The derivative of a tempered distribution is again a tempered distribution. Tempered distributions generalize the bounded (or slow-growing) locally integrable functions; all distributions with compact support and all square-integrable functions are tempered distributions. More generally, all functions that are products of polynomials with elements of "L"(R) for "p" ≥ 1 are tempered distributions. The "tempered distributions" can also be characterized as "slowly growing", meaning that each derivative of "T" grows at most as fast as some polynomial. This characterization is


title: "Steinway & Sons" content: 100,000th Steinway grand piano was given as a gift to the White House; it was decorated by the artist Thomas Wilmer Dewing. The 100,000th Steinway grand piano was replaced in 1938 by the 300,000th, which remains in use in the White House. The piano is normally placed in the largest room of the White House, the East Room. Later, Steinway diversified into the manufacture of player pianos. Several systems such as the Welte-Mignon, Duo-Art, and Ampico were incorporated. During the 1920s, Steinway had been selling up to 6,000 pianos a year. In 1929, Steinway constructed one double-keyboard grand piano. It


title: "Mountain Dew" content: Mountain Dew Mountain Dew (stylized as Mtn Dew) is a carbonated soft drink brand produced and owned by PepsiCo. The original formula was invented in 1940 by Tennessee beverage bottlers Barney and Ally Hartman. A revised formula was created by Bill Bridgforth in 1958. The rights to this formula were obtained by the Tip Corporation of Marion, Virginia. William H. "Bill" Jones of the Tip corporation further refined the formula, launching that version of Mountain Dew in 1961. In August 1964, the Mountain Dew brand and production rights were acquired from Tip by the Pepsi-Cola company, and the distribution expanded


title: "Mountain Dew" content: across the United States and Canada. Between the 1940s and 1980s there was one variety of Mountain Dew, which was citrus-flavored and caffeinated in most markets. Diet Mountain Dew was introduced in 1988, followed by Mountain Dew Red, which was introduced and discontinued in 1988. In 2001, a cherry flavor called Code Red debuted. This product line extension trend has continued, with expansion into specialty, limited time production, region-specific, and retailer-specific (Taco Bell, 7-Eleven) variations of Mountain Dew. Production was extended to the UK in 1996, but was phased out in 1998. A similarly named but different-tasting product has been


title: "Mountain Dew" content: sold in the UK under the name "Mountain Dew Energy" since 2010 and in Ireland since the spring of 2011. The product was renamed in 2014 to simply 'Mountain Dew'. As of 2009, Mountain Dew represented a 6.7% share of the carbonated soft drinks market in the US. Its competition includes The Coca-Cola Company's Mello Yello and Surge, and Dr Pepper Snapple Group's Sun Drop; Mountain Dew accounts for 80% of citrus soft drinks sold within the US. Tennessee bottlers Barney and Ally Hartman developed Mountain Dew as a mixer in the 1940s. Soft drinks were sold regionally in the


title: "Mountain Dew" content: in Johnson City, Tennessee. The Hartman brothers also asked Coca-Cola for input on their soda. The Coca-Cola Company refused their offer. The Tip Corporation of Marion, Virginia bought the rights to Mountain Dew, revising the flavor and launching it in 1961. In 1964, Pepsico purchased the Tip Corporation and thus acquired the rights to Mountain Dew. In 1999, the Virginia legislature recognized Bill Jones and the Town of Marion for their role in the history of Mountain Dew. "Mountain Dew" was originally Southern and/or Scots/Irish slang for moonshine (i.e., homemade whiskey). Using it as the name for the soda was


title: "Mountain Dew" content: its focus to a "younger, outdoorsy" generation. This direction continued as the logo remained the same through the 1970s, 1980s, and then was retired in 1996 when another logo took its place for the next three years. Later updates to the logo were made in 1998 and then again in 2005. In October 2008, the Mountain Dew logo was redesigned to ""Mtn Dew"" within the U.S. market, as a result of PepsiCo announcing that it would rebrand its core carbonated soft-drink products by early 2009. However, the variant flavors continued to use the previous design until May 2011, when it


title: "Mountain Dew" content: was announced that the "Code Red", "LiveWire", "Voltage", and "Baja Blast" flavor variants would be given redesigned packaging, including new logos to correspond with the "Mtn Dew" style. The returning flavors "Pitch Black", "Supernova", "Typhoon", and "Game Fuel" were given redesigned packaging and logos for their 2011 re-release. In summer 2010, a secondary type of Mountain Dew bottles began appearing on some US shelves. Designed by 4sight, a design and innovation firm, these bottles featured a sleeker design, smaller packaging labels, and a built-in grip. The bottles were dubbed "Sidekick bottles" and were tested in North Carolina, South Carolina, and


title: "Mountain Dew" content: as the winner. Mountain Dew White Out was released for sale on 4 October 2010. A limited production White Out Slurpee (Mtn Dew White Out Freeze) was made available at 7-Eleven beginning in January 2011. In July 2011, Mountain Dew Typhoon was re-released briefly in 2-liter form. In 2007, after using the term "Game Fuel" to market their sodas to the video-gaming subculture, Mountain Dew introduced a new flavor variant (citrus cherry) with the Game Fuel name. Coinciding with the release of the Xbox 360 game "Halo 3", Mountain Dew Game Fuel sported a label that was almost entirely image-based,


title: "Mountain Dew" content: The second flavor was a new wild fruit drink similar to the previously released Pepsi Blue. Both drinks were given World of Warcraft-based packaging, and sported the newly updated "MTN Dew" logo. Like their precursor, these two flavors lasted for 12 weeks and were discontinued. On 24 August 2011, Mountain Dew announced another return of the Game Fuel promotion on their Facebook page. The original citrus-cherry would once again return, along with a new tropical companion flavor. The announcement gave a planned release date of October 2011 and stated that the packaging would feature codes granting players double experience points


title: "Mountain Dew" content: September. Following the success of Code Red in 2001, over 40 Mountain Dew flavors have been introduced. This table covers all Mountain Dew flavor variants to date. The tune "Good Old Mountain Dew" has been recorded and covered by artists like The Stanley Brothers, Grandpa Jones and Willie Nelson. In its original bluegrass context, "Mountain Dew" refers to moonshine. After PepsiCo bought the soft drink Mountain Dew in 1964, they commissioned a set of advertisements featuring a "Good Old Mountain Dew"-based jingle and the drink's hillbilly mascot. The last song of the 2003 album "It's Pronounced Five Two" by Christian


title: "Mountain Dew" content: rapper KJ-52 titled "Gimme Dat" is a narrative about the singer attending MDA (Mountain Dew Anonymous) and telling about how he is addicted to the soft drink. In the musical Be More Chill, green Mountain Dew activates the Squip, a tiny super computer in a pill that tells the user what to do, in order to help them achieve their goals. Mountain Dew Red shuts them off. In the musical it is said that this is the reason for Mountain Dew Red being discontinued. Mountain Dew Mountain Dew (stylized as Mtn Dew) is a carbonated soft drink brand produced and


title: "Halogen lamp" content: Halogen lamp A halogen lamp, also known as a tungsten halogen, quartz-halogen or quartz iodine lamp, is an incandescent lamp consisting of a tungsten filament sealed into a compact transparent envelope that is filled with a mixture of an inert gas and a small amount of a halogen such as iodine or bromine. The combination of the halogen gas and the tungsten filament produces a halogen cycle chemical reaction which redeposits evaporated tungsten to the filament, increasing its life and maintaining the clarity of the envelope. For this to happen, a halogen lamp must be operated at a higher temperature


title: "Halogen lamp" content: use. The compact size of the halogen lamp permits a reasonable size for portable projectors, although heat-absorbing filters must be placed between the lamp and the film to prevent melting. Halogen lamps are sometimes used for inspection lights and microscope stage illuminators. Halogen lamps were used for early flat-screen LCD backlighting, but other types of lamps are now used. Halogen lamps do not contain any mercury. General Electric claims that none of the materials making up their halogen lamps would cause the lamps to be classified as hazardous waste. Halogen lamp A halogen lamp, also known as a tungsten halogen,


title: "Gower Peninsula" content: "A Forgotten Place" set in 1918. Gower Peninsula Gower () or the Gower Peninsula () is in South Wales. It projects westwards into the Bristol Channel and is the most westerly part of the historic county of Glamorgan. In 1956, Gower became the first area in the United Kingdom to be designated an Area of Outstanding Natural Beauty. Gower was administered as a Rural District of Glamorgan. In 1974 it was merged with the county borough of Swansea, to form the Swansea district. Since 1996, Gower has been administered as part of the unitary authority of City and County of


title: Baking content: a profession is called a baker. All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as "baked goods," and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues. Meat, including cured meats, such as ham can also be baked, but


title: Baking content: Hotel "are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible." Baking needs an enclosed space for heating – typically in an oven. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a peel, a long handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements: one for baking, using convection and thermal conduction to heat the food, and one for


title: Camera content: Camera A camera is an optical instrument for capturing still images or for recording moving images, which are stored in a physical medium such as in a digital system or on photographic film. A camera consists of a lens which focuses light from the scene, and a camera body which holds the image capture mechanism. Still images stored in digital form are called "image files," while moving images similarly stored are called "video files." In the deprecated paradigm of photographic film for image storage, still images are simply called "photographs," and moving images are called "films." The still image camera


title: Camera content: is the main instrument in the art of photography and captured images may be reproduced later as a part of the process of photography, digital imaging, photographic printing. The similar artistic fields in the moving image camera domain are film, videography, and cinematography. The word "camera" comes from "camera obscura", which means "dark chamber" and is the Latin name of the original device for projecting an image of external reality onto a flat surface. The modern photographic camera evolved from the camera obscura. The functioning of the camera is very similar to the functioning of the human eye. The first


title: Camera content: permanent photograph was made in 1826 by Joseph Nicéphore Niépce. A camera works with the light of the visible spectrum or with other portions of the electromagnetic spectrum. A still camera is an optical device which creates a single image of an object or scene and records it on an electronic sensor or photographic film. All cameras use the same basic design: light enters an enclosed box through a converging/convex lens and an image is recorded on a light-sensitive medium (mainly a transition metal-halide). A shutter mechanism controls the length of time that light can enter the camera. Most photographic


title: Camera content: cameras have functions that allow a person to view the scene to be recorded, allow for a desired part of the scene to be in focus, and to control the exposure so that it is not too bright or too dim. A display, often a liquid crystal display (LCD), permits the user to view the scene to be recorded and settings such as ISO speed, exposure, and shutter speed. A movie camera or a video camera operates similarly to a still camera, except it records a series of static images in rapid succession, commonly at a rate of 24 frames


title: Camera content: per second. When the images are combined and displayed in order, the illusion of motion is achieved. The forerunner to the photographic camera was the "camera obscura". Camera obscura (Latin for "dark room") is the natural phenomenon that occurs when an image of a scene at the other side of a screen (or for instance a wall) is projected through a small hole in that screen and forms an inverted image (left to right and upside down) on a surface opposite to the opening. The oldest known record of this principle is a description by Han Chinese philosopher Mozi (ca.


title: Camera content: 470 to ca. 391 BC). Mozi correctly asserted the camera obscura image is inverted because light travels inside the camera straight lines from its source. In the 11th century, Arab physicist Ibn al-Haytham (Alhazen) wrote very influential essays about the camera obscura, including experiments with light through a small opening in a darkened room. Ibn al-Haytam's writings on optics became very influential in Europe through Latin translations, inspiring people such as Witelo, John Peckham, Roger Bacon, Leonardo Da Vinci, René Descartes and Johannes Kepler. The use of a lens in the opening of a wall or closed window shutter of


title: Camera content: a darkened room to project images used as a drawing aid has been traced back to circa 1550. Since the late 17th century, portable camera obscura devices in tents and boxes were used as a drawing aid. Before the development of the photographic camera, it had been known for hundreds of years that some substances, such as silver salts, darkened when exposed to sunlight. In a series of experiments, published in 1727, the German scientist Johann Heinrich Schulze demonstrated that the darkening of the salts was due to light alone, and not influenced by heat or exposure to air. The


title: Camera content: Swedish chemist Carl Wilhelm Scheele showed in 1777 that silver chloride was especially susceptible to darkening from light exposure, and that once darkened, it becomes insoluble in an ammonia solution. The first person to use this chemistry to create images was Thomas Wedgwood. To create images, Wedgwood placed items, such as leaves and insect wings, on ceramic pots coated with silver nitrate, and exposed the set-up to light. These images weren't permanent, however, as Wedgwood didn't employ a fixing mechanism. He ultimately failed at his goal of using the process to create fixed images created by a camera obscura. The


title: Camera content: first permanent photograph of a camera image was made in 1826 by Joseph Nicéphore Niépce using a sliding wooden box camera made by Charles and Vincent Chevalier in Paris. Niépce had been experimenting with ways to fix the images of a camera obscura since 1816. The photograph Niépce succeeded in creating shows the view from his window. It was made using an 8-hour exposure on pewter coated with bitumen. Niépce called his process "heliography". Niépce corresponded with the inventor Louis-Jacques-Mande Daguerre, and the pair entered into a partnership to improve the heliographic process. Niépce had experimented further with other chemicals,


title: Camera content: to improve contrast in his heliographs. Daguerre contributed an improved camera obscura design, but the partnership ended when Niépce died in 1833. Daguerre succeeded in developing a high-contrast and extremely sharp image by exposing on a plate coated with silver iodide, and exposing this plate again to mercury vapor. By 1837, he was able to fix the images with a common salt solution. He called this process "Daguerreotype", and tried unsuccessfully for a couple years to commercialize it. Eventually, with help of the scientist and politician François Arago, the French government acquired Daguerre's process for public release. In exchange, pensions


title: Camera content: cases and jewelry with circular and oval shapes. Larger plates were produced, with sizes such as 9 x 13 inches (“double-whole” plate), or 13.5 x 16.5 inches (Southworth & Hawes’ plate). The collodion wet plate process that gradually replaced the daguerreotype during the 1850s required photographers to coat and sensitize thin glass or iron plates shortly before use and expose them in the camera while still wet. Early wet plate cameras were very simple and little different from Daguerreotype cameras, but more sophisticated designs eventually appeared. The Dubroni of 1864 allowed the sensitizing and developing of the plates to be


title: Camera content: usually have a single fish-eye lens or multiple lenses, to cover the entire 180° up to 360° in their field of view. VR cameras are panoramic cameras that also cover the top and bottom in their field of view. There have also been camera rigs employing multiple cameras to cover the whole 360° by 360° field of view. Camera A camera is an optical instrument for capturing still images or for recording moving images, which are stored in a physical medium such as in a digital system or on photographic film. A camera consists of a lens which focuses light


title: "Digital camera" content: Digital camera A digital camera or digicam is a camera that captures photographs in digital memory. Most cameras produced today are digital, and while there are still dedicated digital cameras, many more are now incorporated into devices ranging from mobile devices to vehicles. However, high-end, high-definition dedicated cameras are still commonly used by professionals. Digital and movie cameras share an optical system, typically using a lens with a variable diaphragm to focus light onto an image pickup device. The diaphragm and shutter admit the correct amount of light to the imager, just as with film but the image pickup device


title: "Digital camera" content: is electronic rather than chemical. However, unlike film cameras, digital cameras can display images on a screen immediately after being recorded, and store and delete images from memory. Many digital cameras can also record moving videos with sound. Some digital cameras can crop and stitch pictures and perform other elementary image editing. The history of the digital camera began with Eugene F. Lally of the Jet Propulsion Laboratory, who was thinking about how to use a mosaic photosensor to capture digital images. His 1961 idea was to take pictures of the planets and stars while travelling through space to give


title: "Digital camera" content: information about the astronauts' position. As with Texas Instruments employee Willis Adcock's filmless camera (US patent 4,057,830) in 1972, the technology had yet to catch up with the concept. The Cromemco Cyclops was an all-digital camera introduced as a commercial product in 1975. Its design was published as a hobbyist construction project in the February 1975 issue of "Popular Electronics" magazine, and it used a 32×32 Metal Oxide Semiconductor sensor. Steven Sasson, an engineer at Eastman Kodak, invented and built the first self-contained electronic camera that used a charge-coupled device image sensor in 1975. Early uses were mainly military and


title: "Digital camera" content: scientific; followed by medical and news applications. In 1986, Japanese company Nikon introduced the first digital single-lens reflex (DSLR) camera, the Nikon SVC. In the mid-to-late 1990s, DSLR cameras became common among consumers. By the mid-2000s, DSLR cameras had largely replaced film cameras. In 2000, Sharp introduced the world's first digital camera phone, the J-SH04 J-Phone, in Japan. By the mid-2000s, higher-end cell phones had an integrated digital camera. By the beginning of the 2010s, almost all smartphones had an integrated digital camera. The two major types of digital image sensor are CCD and CMOS. A CCD sensor has one


title: "Digital camera" content: amplifier for all the pixels, while each pixel in a CMOS active-pixel sensor has its own amplifier. Compared to CCDs, CMOS sensors use less power. Cameras with a small sensor use a back-side-illuminated CMOS (BSI-CMOS) sensor. Overall final image quality is more dependent on the image processing capability of the camera, than on sensor type. The resolution of a digital camera is often limited by the image sensor that turns light into discrete signals. The brighter the image at a given point on the sensor, the larger the value that is read for that pixel. Depending on the physical structure


title: "Digital camera" content: of the sensor, a color filter array may be used, which requires demosaicing to recreate a full-color image. The number of pixels in the sensor determines the camera's "pixel count". In a typical sensor, the pixel count is the product of the number of rows and the number of columns. For example, a 1,000 by 1,000 pixel sensor would have 1,000,000 pixels, or 1 megapixel. Final quality of an image depends on all optical transformations in the chain of producing the image. Carl Zeiss points out that the weakest link in an optical chain determines the final image quality. In


title: "Digital camera" content: case of a digital camera, a simplistic way of expressing it is that the lens determines the maximum sharpness of the image while the image sensor determines the maximum resolution. The illustration on the right can be said to compare a lens with very poor sharpness on a camera with high resolution, to a lens with good sharpness on a camera with lower resolution. Since the first digital backs were introduced, there have been three main methods of capturing the image, each based on the hardware configuration of the sensor and color filters. "Single-shot" capture systems use either one sensor


title: "Digital camera" content: chip with a Bayer filter mosaic, or three separate image sensors (one each for the primary additive colors red, green, and blue) which are exposed to the same image via a beam splitter (see Three-CCD camera). "Multi-shot" exposes the sensor to the image in a sequence of three or more openings of the lens aperture. There are several methods of application of the multi-shot technique. The most common originally was to use a single image sensor with three filters passed in front of the sensor in sequence to obtain the additive color information. Another multiple shot method is called Microscanning.


title: "Digital camera" content: can take picture or video 360 degrees using two lenses back-to-back and shooting at the same time. Some of the cameras are Ricoh Theta S, Nikon Keymission 360 and Samsung Gear 360. Nico360 was launched in 2016 and claimed as the world's smallest 360-degree camera with size 46 x 46 x 28 mm (1.8 x 1.8 x 1.1 in) and price less than $200. With virtual reality mode built-in stitching, Wifi, and Bluetooth, live streaming can be done. Due to it also being water resistant, the Nico360 can be used as action camera. There are tend that action cameras have


title: "Digital camera" content: and digital camera sold began in 1999. In 2008, film camera market was dead and digital camera sold got the peak by 121.463 million units in 2010. In 2002, cell phone with camera has been introduced and in 2003 the cell phone with camera sold 80 million units per year. In 2011 the cell phone with camera sold hundreds of millions per year, when digital camera sold initialized to decline. In 2015, digital camera sold is 35.395 million units or only less than a third of digital camera sold number in a peak and also slightly less than film camera


title: Humidity content: Humidity Humidity is the amount of water vapour present in air. Water vapour, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation, dew, or fog to be present. The amount of water vapour needed to achieve saturation increases as the temperature increases. As the temperature of a parcel of air decreases it will eventually reach the saturation point without adding or losing water mass. The amount of water vapour contained within a parcel of air can vary significantly. For example, a parcel of air near saturation may contain 28 grams of


title: Humidity content: water per cubic metre of air at 30 °C, but only 8 grams of water per cubic metre of air at 8 °C. Three primary measurements of humidity are widely employed: absolute, relative and specific. Absolute humidity describes the water content of air and is expressed in either grams per cubic metre or grams per kilogram. Relative humidity, expressed as a percentage, indicates a present state of absolute humidity relative to a maximum humidity given the same temperature. Specific humidity is the ratio of water vapor mass to total moist air parcel mass. Humidity plays an important role for surface


title: Humidity content: life. For animal life dependent on perspiration (sweating) to regulate internal body temperature, high humidity impairs heat exchange efficiency by reducing the rate of moisture evaporation from skin surfaces. This effect can be calculated using a heat index table, also known as a humidex. Absolute humidity is the total mass of water vapor present in a given volume or mass of air. It does not take temperature into consideration. Absolute humidity in the atmosphere ranges from near zero to roughly 30 grams per cubic metre when the air is saturated at 30 °C (86 °F). Absolute humidity is the mass


title: Humidity content: of the water vapor formula_1, divided by the volume of the air and water vapor mixture formula_2, which can be expressed as: The absolute humidity changes as air temperature or pressure changes, if the volume is not fixed. This makes it unsuitable for chemical engineering calculations, e.g. in drying, where temperature can vary considerably. As a result, absolute humidity in chemical engineering may refer to mass of water vapor per unit mass of dry air, also known as the "humidity ratio" or "mass mixing ratio" (see "specific humidity" below), which is better suited for heat and mass balance calculations. Mass


title: Humidity content: of water per unit volume as in the equation above is also defined as "volumetric humidity". Because of the potential confusion, British Standard BS 1339 suggests avoiding the term "absolute humidity". Units should always be carefully checked. Many humidity charts are given in g/kg or kg/kg, but any mass units may be used. The field concerned with the study of physical and thermodynamic properties of gas–vapor mixtures is named psychrometrics. The relative humidity formula_4 or formula_5 of an air-water mixture is defined as the ratio of the partial pressure of water vapor formula_6 in the mixture to the equilibrium vapor


title: Humidity content: pressure of water formula_7 over a flat surface of pure water at a given temperature: Relative humidity is normally expressed as a percentage; a higher percentage means that the air-water mixture is more humid. Relative humidity is an important metric used in weather forecasts and reports, as it is an indicator of the likelihood of precipitation, dew, or fog. In hot summer weather, a rise in relative humidity increases the apparent temperature to humans (and other animals) by hindering the evaporation of perspiration from the skin. For example, according to the Heat Index, a relative humidity of 75% at air


title: Humidity content: temperature of 80.0 °F (26.7 °C) would feel like 83.6 °F ±1.3 °F (28.7 °C ±0.7 °C). "Specific humidity" (or moisture content) is the ratio of the mass of water vapor to the total mass of the moist air parcel. Specific humidity is approximately equal to the mixing ratio, which is defined as the ratio of the mass of water vapor in an air parcel to the mass of "dry" air for the same parcel. As temperature decreases, the amount of water vapor needed to reach saturation also decreases. As the temperature of a parcel of air becomes lower it


title: Humidity content: will eventually reach the point of saturation without adding or losing water mass. A device used to measure humidity is called a psychrometer or hygrometer. A humidistat is a humidity-triggered switch, often used to control a dehumidifier. There are various devices used to measure and regulate humidity. Calibration standards for the most accurate measurement include the gravimetric hygrometer, chilled mirror hygrometer, and electrolytic hygrometer. The gravimetric method, while the most accurate, is very cumbersome. For fast and very accurate measurement the chilled mirror method is effective. For process on-line measurements, the most commonly used sensors nowadays are based on capacitance


title: Humidity content: measurements to measure relative humidity, frequently with internal conversions to display absolute humidity as well. These are cheap, simple, generally accurate and relatively robust. All humidity sensors face problems in measuring dust-laden gas, such as exhaust streams from dryers. Humidity is also measured on a global scale using remotely placed satellites. These satellites are able to detect the concentration of water in the troposphere at altitudes between 4 and 12 kilometres. Satellites that can measure water vapor have sensors that are sensitive to infrared radiation. Water vapor specifically absorbs and re-radiates radiation in this spectral band. Satellite water vapor imagery


title: Humidity content: plays an important role in monitoring climate conditions (like the formation of thunderstorms) and in the development of weather forecasts. While humidity itself is a climate variable, it also overpowers other climate variables. The humidity is affected by winds and by rainfall. The most humid cities on earth are generally located closer to the equator, near coastal regions. Cities in South and Southeast Asia are among the most humid. Kuala Lumpur, Manila, Jakarta, and Singapore have very high humidity all year round because of their proximity to water bodies and the equator and often overcast weather. Some places experience extreme


title: "Resident Evil" content: BradyGames. The guide describes and summarizes all of the key events that occur in "Resident Evil Zero", "Resident Evil", "Resident Evil 2", "Resident Evil 3", and "Code: Veronica". Along with the main plot analysis, it also contains character relationship charts, artwork, item descriptions and file transcripts for all five games. A second Archives book was later released in December 2011 and covers "Resident Evil 4", "Resident Evil 5", the new scenarios detailed in "Resident Evil: The Umbrella Chronicles" and "Resident Evil: The Darkside Chronicles", and the 2008 CGI movie, "Resident Evil: Degeneration". The second Archives volume was also translated by


title: "Orange juice" content: and prevent diseases such as scurvy in a transportable vitamin C product. The federal government, the Florida department of Citrus, along with a group of scientists desired to develop a superior product to canned orange juice (which was the current orange juice on the market in the 1940s) and developed frozen concentrated orange juice. Unfortunately frozen concentrated orange juice was developed three years after the war had ended. By 1949, orange juice processing plants in Florida were producing over 10 million gallons of concentrated orange juice. Consumers were captivated with the idea of concentrated canned orange juice as it was


title: "Orange juice" content: affordable, tasty, convenient, and a vitamin-C packed product. The preparation was simple, thaw the juice, add water, and stir. However, by the 1980s, food scientists developed a more fresh-tasting juice known as reconstituted ready to serve juice. Eventually in the 1990s, "not from concentrate" (NFC) orange juice was developed and gave consumers an entirely new perspective of orange juice transforming the product from can to freshness in a carton. Orange juice is a common breakfast beverage in the United States. A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin


title: "Orange juice" content: commercially processed had levels as high as 8.53 milligrams per liter. A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice. Fresh-squeezed, the unpasteurized juice is the closest to consuming


title: "Orange juice" content: This is due to different pigmentation in ruby red oranges. The blood orange is a mutant of the sweet orange. The Mandarin orange and varieties clementine and tangerine, are often used for sparkling juice drinks. Recently, many brands of organic orange juices have become available on the market. The processing of orange to frozen concentrated orange juice begins with testing the orange fruit for quality to ensure it is safe for the process. Then the fruit is cleaned and washed thoroughly and orange oil is taken from the peel of the orange. Next, the juice is extracted from the orange


title: "Orange juice" content: oils and orange pulp adjusted in accordance with good manufacturing practice is permitted. Orange juice is also permitted to contain sugar, invert sugar, dextrose in dry form, glucose solids, a Class II preservative, amylase, cellulase and pectinase. In the United States, orange juice is regulated and standardized by the Food and Drug Administration (FDA or USFDA) of the United States Department of Health and Human Services. According to the FDA, orange juice from concentrate is a mixture of water with frozen concentrated orange juice or concentrated orange juice for manufacturing. Additional ingredients into the mixture may include fresh/frozen/pasteurized orange juice


title: "Orange juice" content: from mature oranges, orange oil, and orange pulp. Furthermore, one or more of the following optional sweetening ingredients may be added: sugar, sugar syrup, invert sugar, invert sugar syrup, dextrose, corn syrup, dried corn syrup, glucose syrup, and dried glucose syrup. The orange juice must contain a minimum Brix level of 11.8, which indicates the percentage of orange juice soluble solids, excluding any added sweetening ingredients. In the United Kingdom, orange juice from concentrate is a product of concentrated fruit juice with the addition of water. Any lost flavour or pulp of the orange juice during the initial concentration process


title: "Orange juice" content: may be restored in the final product to be equivalent to an average type of orange juice of the same kind. Any restored flavour or pulp must come from the same species of orange. Sugar may be added to the orange juice for regulating the acidic taste or sweetening, but must not exceed 150g per litre of orange juice. Across the UK, the final orange juice from concentrate product must contain a minimum Brix level of 11.2, excluding the additional sweetening ingredients. Vitamins and minerals may be added to the orange juice in accordance with Regulation (EC) 1925/2006. On a


title: "Orange juice" content: molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, hesperidin, narirutin, and ferulic acid. The cloud is the portion of suspended particles that range in size from 0.05 micrometers to a few hundred micrometers in orange juice. The cloud is responsible for several sensory attributes in orange juice including color, aroma, texture, and taste. The


title: "Fountain Valley, California" content: two K-8 schools. However, some students who live in the city of Fountain Valley actually attend schools in other cities. Fountain Valley is also home to Coastline Community College. Community colleges in the area include Orange Coast College and Golden West College, located nearby in the cities of Costa Mesa and Huntington Beach, respectively. High schools in Huntington Beach Union High School District High schools in Garden Grove Unified School District Middle schools in Fountain Valley School District Middle schools in Ocean View Middle School District Elementary schools in Garden Grove Unified School District Elementary schools in Fountain Valley School


title: "Lindsay Davenport" content: Wimbledon, Davenport won the singles and doubles titles in Stanford and won San Diego in doubles with Morariu over Serena and Venus Williams in the final, the only doubles final the sisters have ever lost in their playing careers. She lost the US Open semifinal to eventual champion Serena Williams. To close the year, Davenport won two additional singles and the Chase Championships with a victory over Hingis in the final. Davenport started the year by winning the Sydney singles final against Amélie Mauresmo. Her next event was the 2000 Australian Open, which she won in singles without the loss


title: "Cooking weights and measures" content: the system little-understood. However, it is still a legal basis for measures in some states, such as Massachusetts, which mandates that "Glass bottles or jars used for the sale of milk or cream to the consumer shall be of the capacity of one gallon, a multiple of the gallon, or a binary submultiple of the gallon." Metric equivalents are based upon one of two nearly equivalent systems. In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, giving that a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food


title: Xylophone content: Xylophone The xylophone (from the Greek words —"xylon", "wood" + —"phōnē", "sound, voice", meaning "wooden sound") is a musical instrument in the percussion family that consists of wooden bars struck by mallets. Each bar is an idiophone tuned to a pitch of a musical scale, whether pentatonic or heptatonic in the case of many African and Asian instruments, diatonic in many western children's instruments, or chromatic for orchestral use. The term "xylophone" may be used generally, to include all such instruments such as the marimba, balafon and even the semantron. However, in the orchestra, the term "xylophone" refers specifically to


title: Xylophone content: a chromatic instrument of somewhat higher pitch range and drier timbre than the marimba, and these two instruments should not be confused. The term is also popularly used to refer to similar instruments of the lithophone and metallophone types. For example, the Pixiphone and many similar toys described by the makers as xylophones have bars of metal rather than of wood, and so are in organology regarded as glockenspiels rather than as xylophones. The bars of metal sound more high-pitched than the wooden ones. The modern western xylophone has bars of rosewood, padauk, or various synthetic materials such as fiberglass


title: Xylophone content: or fiberglass-reinforced plastic which allows a louder sound. Some can be as small a range as octaves but concert xylophones are typically or 4 octaves. The xylophone is a transposing instrument: its parts are written one octave below the sounding notes. Concert xylophones have tube resonators below the bars to enhance the tone and sustain. Frames are made of wood or cheap steel tubing: more expensive xylophones feature height adjustment and more stability in the stand. In other music cultures some versions have gourds that act as Helmholtz resonators. Others are "trough" xylophones with a single hollow body that acts


title: Xylophone content: as a resonator for all the bars. Old methods consisted of arranging the bars on tied bundles of straw, and, as still practiced today, placing the bars adjacent to each other in a ladder-like layout. Ancient mallets were made of willow wood with spoon-like bowls on the beaten ends. Xylophones should be played with very hard rubber, polyball, or acrylic mallets. Sometimes medium to hard rubber mallets, very hard core, or yarn mallets are used for softer effects. Lighter tones can be created on xylophones by using wooden-headed mallets made from rosewood, ebony, birch, or other hard woods. The instrument


title: Xylophone content: has obscure ancient origins. According to Nettl, it originated in southeast Asia and came to Africa c. AD 500 when a group of Malayo-Polynesian speaking peoples migrated to Africa. One piece of evidence for this is the similarity between East African xylophone orchestras and Javanese and Balinese gamelan orchestras. This, however has been questioned by ethnomusicologist and linguist Roger Blench who posits an independent origin in Africa. The earliest evidence of a true xylophone is from the 9th century in southeast Asia, while a similar hanging wood instrument, a type of harmonicon, is said by the Vienna Symphonic Library to


title: Xylophone content: have existed in 2000 BC in what is now part of China. The xylophone-like ranat was used in Hindu regions (kashta tharang). In Indonesia, few regions have their own type of xylophones. In North Sumatra, The Toba Batak people use wooden xylophones known as the Garantung (spelled: "garattung"). Java and Bali use xylophones (called gambang, Rindik and Tingklik) in gamelan ensembles. They still have traditional significance in Malaysia, Melanesia, Indonesia, Thailand, Myanmar, and regions of the Americas.Myanmar xylophone is known as Pattala and is typically made of bamboo. The term "marimba" is also applied to various traditional folk instruments such


title: Xylophone content: as the West Africa "balafon". Early forms were constructed of bars atop a gourd. The wood is first roasted around a fire before shaping the key to achieve the desired tone. The resonator is tuned to the key through careful choice of size of resonator, adjustment of the diameter of the mouth of the resonator using wasp wax and adjustment of the height of the key above the resonator. A skilled maker can produce startling amplification. The mallets used to play "dibinda" and "mbila" have heads made from natural rubber taken from a wild creeping plant. "Interlocking" or alternating rhythm


title: Xylophone content: features in Eastern African xylophone music such as that of the Makonde "dimbila", the Yao "mangolongondo" or the Shirima "mangwilo" in which the "opachera", the initial caller, is responded to by another player, the "wakulela". This usually doubles an already rapid rhythmic pulse that may also co-exist with a counter-rhythm. The mbila (plural "timbila") is associated with the Chopi people of the Inhambane Province, in southern Mozambique. It is not to be confused with the mbira. The style of music played on it is believed to be the most sophisticated method of composition yet found among preliterate peoples. The gourd-resonated,


title: Xylophone content: equal-ratio heptatonic-tuned mbila of Mozambique is typically played in large ensembles in a choreographed dance, perhaps depicting a historical drama. Ensembles consist of around ten xylophones of three or four sizes. A full orchestra would have two bass instruments called "gulu" with three or four wooden keys played standing up using heavy mallets with solid rubber heads, three tenor "dibinda", with ten keys and played seated, and the mbila itself, which has up to nineteen keys of which up to eight may be played simultaneously. The "gulu" uses gourds and the "mbila" and "dibinda" Masala apple shells as resonators. They


title: Xylophone content: accompany the dance with long compositions called "ngomi" or "mgodo" and consist of about 10 pieces of music grouped into 4 separate movements, with an overture, in different tempos and styles. The ensemble leader serves as poet, composer, conductor and performer, creating a text, improvising a melody partially based on the features of the Chopi tone language and composing a second countrapuntal line. The musicians of the ensemble partially improvise their parts. The composer then consults with the choreographer of the ceremony and adjustments are made. The longest and most important of these is the "Mzeno" which will include a


title: Braising content: fibers collectively called meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and otherwise unpalatable foods. Both pressure cooking and slow cooking (e.g., crockpots) are forms of braising. Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element


title: Brunch content: Brunch Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of "breakfast" and "lunch". Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. The 1896 supplement to the "Oxford English Dictionary" cites "Punch" magazine which wrote that the term was coined in Britain in 1895 to describe a Sunday meal for "Saturday-night carousers"


title: Brunch content: in the writer Guy Beringer's article "Brunch: A Plea" in "Hunter's Weekly"' It is sometimes credited to reporter Frank Ward O'Malley who wrote for the New York newspaper "The Sun" from 1906 until 1919, allegedly based on the typical mid-day eating habits of a newspaper reporter. Some colleges and hotels serve brunch. Such brunches are often serve-yourself buffets, but menu-ordered meals may be available instead of, or with, the buffet. The meal usually involves standard breakfast foods such as eggs, sausages, bacon, ham, fruits, pastries, pancakes, waffles, scones, and the like. The United States, Canada and United Kingdom militaries often


title: Brunch content: serves weekend brunch in the dining facilities. They offer both breakfast and lunch options and are open from about 09:00-13:00 (though times vary). The dim sum brunch is popular in Chinese restaurants worldwide. It consists of a variety of stuffed buns, dumplings, and other savory or sweet food items that have been steamed, deep-fried, or baked. Customers pick small portions from passing carts, as the kitchen continuously produces and sends out more freshly prepared dishes. Dim sum is usually eaten at a mid-morning, midday, and/or mid-afternoon teatime. Brunch is prepared by restaurants and hotels for special occasions, such as weddings,


title: Brunch content: Valentine's Day, Mother's Day, or Easter Sunday. The Office québécois de la langue française accepts "brunch" as a valid word but also provides a synonym "déjeuner-buffet". Note that, however, in Quebec, "déjeuner" alone (even without the qualifying adjective "petit") means "breakfast". In Quebec, the word—when Francized—is pronounced . The Chinese word “早午饭” is defined as brunch; “早饭” (早: morning, 饭: meal) means breakfast and “午饭” (午: noon, 饭: meal) means lunch in Chinese. The combination of “早饭” and “午饭” is “早午饭”, as known as brunch. In many regions of Canada, in particular in Southern Ontario, brunch is popular on Sundays


title: Brunch content: when families will often host relatives or friends in their dining room. The typical brunch can last a few hours and go late into the afternoon. Montreal-style bagels may be served alongside egg dishes, waffles or crepes, smoked meat or fish, fruit, salads, cheese, and dessert. Many restaurants offer brunch service as well, and is where the idea of Buffets took on mass appeal. In the mid 1980s, with the price of food going down, some restaurants within Toronto started serving all you can eat buffet-style Brunch. Original restaurants in the south west area of Scarborough within Toronto alone included


title: Brunch content: Town and Country Restaurant, Boy on a Dolphin, and Mother Tuckers, which much later on became a small franchise, and later on with the opening of Hot House Cafe, whose Sunday Buffet branch, became well known . Going out for Brunch became even more popular with the gentrification of the inner areas of Toronto by the mid 2000s, when smaller trendy restaurants started offering Brunch, such as restaurants in the area now known as Leslieville neighbourhood which is sometimes called the brunch capital of Toronto as many renowned establishments serve brunch in that neighbourhood. In Canada, brunch is served in


title: Brunch content: private homes using homemade foods and in restaurants. In both cases, brunch typically consists of the same dishes as would be standard in an American brunch, namely coffee, tea, fruit juices, breakfast foods including pancakes, waffles, and french toast; meats such as ham, bacon and sausages; egg dishes such as scrambled eggs, omelettes and Eggs Benedict; bread products such as toast, bagels or croissants; pastries or cakes such as cinnamon rolls or coffee cake; and fresh, cut fruit pieces or fruit salad. Brunches may also include foods not typically associated with breakfast, such as roasted meats, quiche, soup, smoked salmon,


title: Brunch content: sandwiches, and salads such as Cobb salad. When served in a private home or a restaurant, a brunch may be served buffet style, in which trays of foods and beverages are available and guests can serve themselves and select the items they want, often in an "all-you-can-eat" fashion. Restaurant brunches may also be served from a menu, in which guests select specific items which are served to them by waitstaff. Restaurant brunch meals range from relatively inexpensive brunches available at diners and family restaurants to expensive brunches served at high-end restaurants and bistros. In South Africa, brunch is a favourite


title: Brunch content: activity of many families. It is globally-distinctive in that only pancakes and fruit are consumed. Brunch Brunch is a combination of breakfast and lunch eaten usually during the late morning to early afternoon, generally served from 10am up to 2pm, and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. The word is a portmanteau of "breakfast" and "lunch". Brunch originated in England in the late 19th century and became popular in the United States in the 1930s. The 1896 supplement to the "Oxford English Dictionary" cites "Punch" magazine which wrote that the


title: Town content: the words engraved on the building above the front entrance when the city hall was built read "Town of Los Gatos." There are also signs at the municipal corporation limit, some of which welcome visitors to the "City of Los Gatos" while older, adjacent signs welcome people to the "Town of Los Gatos." Meanwhile, the village does not exist in California as a municipal corporation. Instead, the word "town" is commonly used to indicate any unincorporated community that might otherwise be known as an unincorporated village. Additionally, some people may still use the word "town" as shorthand for "township", which


title: "South East England" content: 16G. The Miles M.52, designed at Woodley Aerodrome in Berkshire by Miles Aircraft, was an advanced design of aircraft which had the innovation of the "flying tail" or "all-moving tail" also known as a stabilator; this would solve the problem of stability and aircraft control at supersonic speeds, and its design was taken wholesale into the American Bell X-1, the first supersonic aircraft. On 3 May 1830 the world's first passenger train service, the Canterbury and Whitstable Railway (6 miles) built by George Stephenson, began, hauled by the locomotive "Invicta" and introduced the world's first railway season ticket in 1834.


title: Berry content: established to date that berry pigments have actual antioxidant or any other functions within the human body. Consequently, it is not permitted to claim that foods containing polyphenols have antioxidant health value on product labels in the United States or Europe. Berries are commonly used in pies or tarts, such as grape pie, blueberry pie, blackberry pie, and strawberry pie. Berries are often used in baking, such as blueberry muffins, blackberry muffins, berry cobblers, berry crisps, berry cakes, berry buckles, berry crumb cakes, berry tea cakes, and berry cookies. Berries are commonly incorporated whole into the batter for baking, and


title: "Emergency medicine" content: many emergency physicians work in urgent care settings. Emergency medicine also includes many aspects of acute primary care, and shares with family medicine the uniqueness of seeing all patients regardless of age, gender or organ system . The emergency physician workforce also includes many competent physicians who trained in other specialties. Physicians specializing in emergency medicine can enter fellowships to receive credentials in subspecialties such as palliative care, critical-care medicine, medical toxicology, wilderness medicine, pediatric emergency medicine, sports medicine, disaster medicine, tactical medicine, ultrasound, pain medicine, pre-hospital emergency medicine, or undersea and hyperbaric medicine. The practice of emergency medicine is


title: "Deep frying" content: to cook it in oil". In Northern Africa, deep-fried dishes are a part of the cuisine. A common food in this region is the deep-fried fritter, also referred to as "sponges". In East Africa deep fried food is common, cooked in cast iron or earthenware pots. Frying in batter is common. A Ugandan speciality is a kind of doughnut called Mandazi. In areas of Southern Africa, street foods include deep-fried potato and cassava chips. Deep-fried foods in the country of South Africa include fish and chips, "vetkoek" and "koeksisters", among others. Japanese tempura is a popular deep-fried food that generally


title: "Deep frying" content: of New Orleans. Deep-fried food has been a core part of the culture of the American South with many restaurants solely serving deep-fried foods. The owner of one such restaurant has said that the deep-fried food, "in the South it's a way of life". Fast food is one of the most common ways to consume deep-fried food in North America. Novelty deep-fried foods are popular today in American fairs, especially those in the American South. Hundreds of items are served at these fairs. Some of them include deep-fried beer, butter, and bubblegum. Additionally, deep frying can be used as a


title: "Pan frying" content: the partial coverage, the food is typically flipped at least once to ensure that both sides are cooked. A pan fry takes place at lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into small pieces before cooking. Pan frying requires a lower heat so that the exterior of the food does not overcook until the interior reaches the proper temperature, and can keep foods in a moister state. The same amount of oil is used as for a sauté – just


title: "Pan frying" content: enough to glaze the pan – but the temperature should be lower during a pan fry. The oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam. The force of the steam keeps the oil from soaking into the food. Generally, a shallower cooking vessel is used for pan frying than deep frying. (Using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter.) A denser cooking vessel is better than a less dense pan because that mass will improve temperature regulation. An


title: Grilling content: 1980s the electric, two sided vertical grill marketed by the Sunbeam company achieved cult status because of its quick, clean, and no added fat operation. In electric ovens, grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven. Both gas and electric ovens often have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements. In the


title: Grilling content: offer indoor grills for home use, either incorporated into a stove top or as a standalone electric device. Sear-grill and gear grilling is a process of searing meat or food items with an infrared grill. In sear grilling, propane or natural gas is used to heat a ceramic plate, which then radiates heat at temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. In this method, the infrared grill directly heats the food, not the air. Stove-top pan grilling is an


title: Grilling content: indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top flame. Stove-top grill pans can be used to put sear marks on meat before it is finished by overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release. Some griddles designed for stove-top use incorporate


title: Grilling content: flame. A salamander is a culinary grill characterized by very high temperature overhead electric or gas heating elements. It is used primarily in professional kitchens for overhead grilling. It is also used for toasting, browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts such as crème brûlée. Salamanders are generally similar to an oven without a front door, with the heating elements at the top. They are more compact; typically only half the height and depth of a conventional oven. They are often wall mounted at eye level, enabling easy access and close control of the cooking process.


title: "Pressure cooking" content: foods and liquids (lentils, beans, grains, milk, gravy, etc.) An electric pressure cooker integrates a timer. Depending on cooking control capability, there are three generations of electric pressure cookers: Some cookers are multifunctional (multicookers): pressure cooker, saute/browning, slow cooker, rice cooker, yogurt maker, steamer and stockpot warmer that can also be used to keep cooked food warm. In an ordinary, non-pressurized cooking vessel, the boiling point of water is at standard pressure; the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the


title: Roasting content: the food and the tastes of the people. In general, in either case, the meat is removed from the heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, known as carry over cooking. The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out.


title: Steaming content: Steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of food. Some of the world's earliest examples of steam cooking were found in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been


title: Steaming content: steam to cook through the food. When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food by steam vapor produced in a separate water container, providing a similar result to being cooked on stove. There are also specialized steam ovens available. In Japan, glutinous rice is steamed to prepare "mochi" rice cakes. Traditional Japanese sweets or "wagashi" making involves steaming rice or wheat dough for making mochigashi and manju. In Western cooking, steaming


title: "Stir frying" content: into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable


title: "Stir frying" content: 100 recipes recorded in the sixteenth-century novel "Jin Ping Mei" are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the "Suiyuan shidan"". By the late Qing, most Chinese kitchens were equipped with a wok range ("chaozao" 炒灶 or "paotai zao" 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames. Stir frying was brought to America by early Chinese immigrants, and has been used in non-Asian cuisine. The term "stir fry" as a


title: "Stir frying" content: translation for "chao" was introduced in the 1945 book "How To Cook and Eat in Chinese". It was designed by the author's husband, the linguist Yuen Ren Chao. The book told the reader In the West, stir fry spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family dinner into their crowded schedules but found that stir fry could be prepared in as little as fifteen


title: "File Allocation Table" content: buffering and deblocking in the DOS-BIOS, thereby causing an increased memory footprint for the DOS data structures. Since older DOS versions were not flexible enough to work with these logical geometries, the OEMs had to introduce new partition IDs for their FAT variants in order to hide them from off-the-shelf issues of MS-DOS and PC DOS. Known partition IDs for logical sectored FATs include: 0x08 (Commodore MS-DOS 3.x), 0x11 (Leading Edge MS-DOS 3.x), 0x14 (AST MS-DOS 3.x), 0x24 (NEC MS-DOS 3.30), 0x56 (AT&T MS-DOS 3.x), 0xE5 (Tandy MS-DOS), 0xF2 (Sperry IT MS-DOS 3.x, Unisys MS-DOS 3.3 – also used by


title: "Mission: Impossible" content: Mission: Impossible Mission: Impossible is an American television series, created and initially produced by Bruce Geller, chronicling the exploits of a team of secret government agents known as the Impossible Missions Force (IMF). In the first season the team is led by , played by Steven Hill; , played by Peter Graves, takes charge for the remaining seasons. Each episode opens with a fast-paced montage that unfolds as the series' composed by Lalo Schifrin plays, after which in a prologue Briggs or Phelps receives his instructions from a voice delivered on a recording which then self-destructs. The series was filmed


title: "Mission: Impossible" content: and financed by Desilu Productions, and aired on the CBS network from September 1966 to March 1973. It was for two seasons on ABC, retaining only Graves in the cast. It also inspired a starring Tom Cruise, beginning in 1996. The series follows the exploits of the Impossible Missions Force (IMF), a small team of secret agents used for covert missions against dictators, evil organizations and (primarily in later episodes) crime lords. On occasion, the IMF also mounts unsanctioned, private missions on behalf of its members. The identities of the higher echelons of the organization that oversees the IMF are


title: "Mission: Impossible" content: never revealed. Only rare cryptic bits of information are ever provided during the life of the series, such as in the third season mission "Nicole", where the IMF leader states that his instructions come from "Division Seven". In the 1980s revival, it is suggested the IMF is an independent agency of the United States government. This is implied by the fact that towards the end of the taped instructed messages, the narrator includes the passage:- "As always, should you or any of your IM force be caught or killed, the Secretary will disavow any knowledge of your actions", or words


title: "Mission: Impossible" content: to that effect. The leader of the IMF is initially , played by Steven Hill. As an Orthodox Jew, Hill had to leave on Fridays at 4 p.m. to be home before sundown and was not available until after dark the next day. Although his contract allowed for filming interruptions due to religious observances, the clause proved difficult to work around due to the production schedule and as the season progressed, an increasing number of episodes featured little of Briggs. Hill had other problems as well. After cooperatively crawling through dirt tunnels and repeatedly climbing a rope ladder in the


title: "Mission: Impossible" content: episode "Snowball in Hell," in the following episode ("Action!") he balked at climbing a stairway with railings and locked himself in his dressing room. Unable to come to terms with Hill, the producers re-shot the episode without him (another character, Cinnamon Carter, listened to the taped message, the selected operatives' photos were displayed in "limbo", and the team meeting was held in another apartment), and reduced Briggs' presence in the five episodes left to be filmed to a minimum. As far as Hill's religious requirements were concerned, line producer Joseph Gantman simply had not understood what had been agreed to.


title: "Mission: Impossible" content: He told author Patrick J. White, "'If someone understands your problems and says he understands them, you feel better about it. But if he doesn't care about your problems, then you begin to really resent him. Steven Hill may have felt exactly the same way." Hill was replaced without explanation to the audience after the first season by Peter Graves playing the role of Jim Phelps, who remained the leader for the remainder of the original series and in the 1988–1990 revival. In theory, Briggs and Phelps are the only full-time members of the IMF. As the series was originally


title: "Mission: Impossible" content: conceived, they would form teams made up of part-time agents who came from a variety of professions, choosing their operatives based on the particular skills necessary for the mission. In practice, however (especially after the first season), Briggs and especially Phelps would choose the same core group of three or four agents for every single mission, leading these regulars to be considered "de facto" full-time IMF agents. Still, many episodes also feature guest stars playing one-time additional agents who have special skills. The regular agent line-up during the first season consisted of: Landau was billed as a "special guest star"


title: "Mission: Impossible" content: during the first season; he had been cast as a guest star for the pilot with the understanding that he would be one of four or five rotating guest star agents. His contract gave producers an option to have him "render services for (three or four) additional episodes". To fill the void left by Hill's Sabbath absences, producers wound up using Landau for more episodes, always as a "guest star". He eventually struck a deal to appear in all the first season's remaining episodes, but always billed as a "guest star" so that he could have the option to give


title: "Mission: Impossible" content: notice to work on a feature film. Landau contractually became a series regular in season two. As actors left the series over time, others became regulars. Replacements often possessed the same skills as their predecessors. For example, "The Great Paris" (Leonard Nimoy), Hand's replacement in the fourth and fifth seasons, is also an actor, makeup artist, magician and "master of disguise." Also seen in seasons five and six is Dr. Doug Robert, played by Sam Elliott (according to White, the character was introduced as a replacement for Willy, but the idea was dropped once the producers realized how popular Willy