text:
International Postage Meter Stamp Catalog/Great Britain/UPF Model "HS" & "EHS"

Universal Postal Frankers Ltd. Model "HS" and "EHS".
Ten International Postal Supply Co., Ltd. Model "M" cancelling machines were imported from the United States in 1923 by Universal Postal Frankers Ltd., and these were fitted with single-value detachable meters manufactured at UPF’s experimental works. Two versions of the machine were created, the Model "HS" (High Speed) and the Model "EHS" (Extra High Speed). One machine (London W.C.2., M# blank) was used for demonstration purposes, while another was returned to IPS in 1924 fitted with a 1½d meter. The Model HS/EHS could not print a slogan, although the demonstration machine is known with a separately applied slogan. Machines known postally used are listed below.

 * 1 London S.W.11. User: Freemans

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.
 * M# "1)".

 * style="width:125px; text-align: left; vertical-align: top;"|
 * SEP 12 1930

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A2
 * ½d Die A2

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5B.
 * Centre bar D.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * OCT 4 1932

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 21 1933

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A3
 * ½d Die A3

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar E.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * SEP 25 1935

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * 2 Watford User: A. Wander & Co.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.
 * M# small.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAY 22 1926

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAY 14 1929

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A2
 * ½d Die A2

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5B.
 * Centre bar D.
 * M# large.
 * a. Error: printed in black
 * (DEC 11 1929).

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 1 1927

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die B1
 * ½d Die B1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type B3.
 * Used for a short period in May 1930.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAY 15 1930

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * 3 London E.C.3. User: J. Henry Schröder & Co.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 2½d Die A1
 * 2½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * NOV 5 1934

 * style="width:125px; text-align: left; vertical-align: top;"|
 * AUG 7 1935

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 2½d Die B1
 * 2½d Die B1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type B3.
 * Used for a few days in March 1931.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAR 9 1931

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * 3A London E.C.3. User: J. Henry Schröder & Co.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.
 * M# with superscript "A".

 * style="width:125px; text-align: left; vertical-align: top;"|
 * FEB 27 1928

 * style="width:125px; text-align: left; vertical-align: top;"|
 * OCT 28 1934

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1d Die A1
 * 1d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.
 * M# with normal "A".

 * style="width:125px; text-align: left; vertical-align: top;"|
 * FEB 12 1930

 * style="width:125px; text-align: left; vertical-align: top;"|
 * AUG 5 1930

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1½d Die A1
 * 1½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.
 * M# with superscript "A".

 * style="width:125px; text-align: left; vertical-align: top;"|
 * AUG 8 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JAN 20 1939

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 2½d Die A1
 * 2½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D, but M# underlined.
 * M# with superscript "A".
 * a. Error: year figures inverted.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * SEP 11 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * AUG 3 1934

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 2½d Die A2
 * 2½d Die A2

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.
 * M# with normal "A".

 * style="width:125px; text-align: left; vertical-align: top;"|
 * APR 7 1936

 * style="width:125px; text-align: left; vertical-align: top;"|
 * AUG 22 1938

 * }

 * 3 London W.1. User: Selfridge & Co.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAR 27 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * FEB 16 1925

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A2
 * ½d Die A2

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Damaged version of ½d Die A1.
 * Missing upper arc and "ONE".
 * One example known.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * NOV 16 1925

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1½d Die A1
 * 1½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JAN 8 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAR 10 1927

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 2½d Die A1
 * 2½d Die A1

 * style="width:650px; text-align: left; vertical-align: top;"|
 * Listed in The Stamp Lover, Nov. 1926, but actual examples not seen.

 * style="width:125px; text-align: left; vertical-align: top;"|

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * 4 London S.W.1. User: Harrods, Ltd.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C with a small nick in the middle.
 * M# raised with partial underline.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 17 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * NOV 2 1929

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1d Die A1
 * 1d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D, but M# with underline.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * DEC 3 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * FEB 16 1927

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1½d Die A1
 * 1½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * OCT 3 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JAN 18 1926

 * }

 * 6 London E.C.1. User: Carreras, Ltd.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 1 1925

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1½d Die A1
 * 1½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar D.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * MAY 8 1925

 * style="width:125px; text-align: left; vertical-align: top;"|
 * OCT 17 1925

 * }

 * X1 London S.W.1. User: Harrods, Ltd.

 * style="width:100px; text-align: left; vertical-align: top;"|
 * ½d Die A1
 * ½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar E.
 * Relief machine: M# with "X" prefix.
 * M# seriffed.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUN 11 1924

 * style="width:125px; text-align: left; vertical-align: top;"|

 * }

 * style="width:100px; text-align: left; vertical-align: top;"|
 * 1½d Die A1
 * 1½d Die A1

 * style="width:400px; vertical-align: top;"|
 * style="width:250px; text-align: left; vertical-align: top;"|
 * Type A5A.
 * Centre bar C.
 * Relief machine: M# with "X" prefix.
 * M# sans-serif.

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 4 1924

 * style="width:125px; text-align: left; vertical-align: top;"|
 * JUL 24 1924

 * }


text:
Cookbook:Nigerian Coco Pops

Nigerian coco pops flakes is a type of breakfast recipe that can easily be made within few minutes.

Ingredients

 * Warm water
 * Coco pops cereal
 * Milk

Equipment

 * Bowl
 * Spoon

Procedure

 * 1) Pour water into a bowl.
 * 2) Stir in the coco pops, then the milk.
 * 3) Serve warm.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Cookbook:Nigerian Coco Pops


text:
Cookbook:Akabenz (Rwandan Fried Chicken)

Akabenz is a popular Rwandan dish consisting of crispy and flavorful fried chicken. This dish is loved for its juicy and tender meat, paired with a crispy outer coating. It is often served as a main course with various side dishes or enjoyed on its own as a snack.

Ingredients

 * 1 cup all-purpose flour
 * 1 teaspoon salt
 * 1 teaspoon black pepper
 * 1 teaspoon paprika
 * 1 teaspoon garlic powder
 * 1 teaspoon onion powder
 * 1 teaspoon dried thyme
 * 1 teaspoon dried oregano
 * 2 pounds (900 grams) chicken pieces
 * Vegetable oil, for frying

Equipment

 * Large frying pan
 * Paper towels
 * Tongs

Procedure

 * 1) In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well to ensure the spices are evenly distributed.
 * 2) Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess.
 * 3) Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.
 * 4) Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
 * 5) Fry the chicken for about 6–8 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for the chicken to be fully cooked.
 * 6) Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
 * 7) Serve immediately while still hot and crispy.

Notes, tips, and variations

 * For extra flavor, marinate the chicken pieces in a mixture of buttermilk, garlic, and spices for a few hours before coating them in the seasoned flour.
 * Feel free to adjust the seasoning according to your taste preferences. You can add more or less of each spice to suit your preference for spiciness and flavor.
 * Serve with traditional Rwandan side dishes like isombe (cassava leaves with eggplant) or mizuzu (fried plantains) for a complete meal.
 * Chicken is a good source of protein.


title: User:Iruka13


text:
Cookbook:Liberian Chicken Gravy

Liberian chicken gravy is a delicious African stew. A lot of oil is required to cook most African stews, but when it comes to this dish, you don't need so much.

Ingredients

 * 3 lb chicken, cut into medium pieces
 * Salt to taste
 * Ground red or black pepper to taste
 * 2 tablespoons chicken bouillon cube
 * 2 medium-size onions, neatly chopped
 * 4 fresh tomatoes
 * 4 medium-size red bell pepper
 * 5 cloves of garlic
 * ½ cup basil and parsley
 * ½ cup vegetable oil
 * 2 tablespoons tomato paste
 * 2 lb any type of dried fish steak of your choice, cleaned
 * Smoked paprika (optional)
 * 1 teaspoon ginger powder
 * 1 teaspoon cayenne pepper
 * 2 medium-size habanero pepper, neatly chopped
 * 1 pound large shrimp, cleaned

Procedure

 * 1) In a medium-size saucepan, boil the chicken with salt, pepper, some chopped onions, and 1 tablespoon of the chicken bouillon. Let them cook until tender—the cooking time varies according to the chicken.
 * 2) Remove the chicken to a bowl, reserving the stock.
 * 3) In a blender, purée the tomatoes, red bell pepper, onions, garlic, basil, and parsley.
 * 4) Add ½ cup oil to a pot, then add the blended mixture followed by the tomato paste. Allow it to cook for about 15 minutes, stirring the pot frequently as the sauce simmers.f
 * 5) Add the reserved chicken broth, then the chicken, dried fish, smoked paprika, ginger powder, cayenne pepper, and habanero pepper. Let simmer for about 10 minutes.
 * 6) Add the shrimp and cook for about 5 minutes.
 * 7) Adjust the stew with water, broth, and/or bouillon cubes if needed.
 * 8) Enjoy with any complimentary dish of your choice.

Notes, tips, and variations

 * It is not compulsory to use fish when preparing this stew.
 * You can use any variety of tomatoes such as canned tomatoes, fresh tomatoes, or Roma tomatoes.
 * Use any range of vegetables such as carrot, green beans.
 * You can also make use of extra spices such as curry powder, thyme, and bay leaves as desired.

title: Cookbook:Liberian Chicken Gravy


text:
Cookbook:African Cabbage Stew

This is a delicious and nutritious stew. It is very easy to prepare and does not require any special skills, although preparing it can take a lot of time.

Ingredients

 * 2 tablespoons avocado oil
 * 2 medium-size onions, neatly chopped
 * 4 medium-size garlic, minced
 * 3 medium-size stalks celery, minced
 * 1 medium-size cabbage, neatly cut
 * 2 medium-size potatoes, neatly cut
 * 3 medium-size carrots, neatly chopped
 * 2 teaspoons dried Italian seasoning
 * 2 teaspoons onion powder
 * 2 teaspoons garlic powder
 * 3 tablespoons chicken bouillon cube
 * 1 teaspoon smoked paprika
 * 1–2 cups water

Procedure

 * 1) Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.
 * 2) Stir in the garlic and celery and cook until fragrant.
 * 3) Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil.
 * 4) Reduce the heat and let simmer for about 20 minutes.
 * 5) Check the seasonings and adjust where necessary.
 * 6) Remove and serve warm with any complimentary dish of your choice.

Notes, tips, and variations

 * For this recipe, you can purchase any type of cabbage, but the red cabbage is preferred because it adds a nice colour to the dish and pairs well with other vegetables.
 * Make sure that the cabbage is fresh and free from any brown leaves or holes.
 * Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you would prefer to reheat, simply put the leftover in a saucepan over low heat and cook until warmed through. You can also reheat the leftover in the microwave.
 * You can decide to add other ingredients that suites your taste to this recipe, such as cooked beans if you want some extra proteins.
 * For a variety of ingredients you can use any type of vegetables while cooking such as kale leaves, mushrooms and spinach to boost the nutrients in the meal.
 * If you are a spice lover you might want to include some curry powder, chilli pepper, cumin, fresh herbs like rosemary or thyme, and cayenne pepper.
 * If you would like your vegetables to be more tender, you may decide to cook them for a longer period of time but don't overcook bit so that the vegetables will not lose their nutrients.
 * You can boil some potatoes and mash them into the stew, which will help to thicken the stew.

title: Cookbook:African Cabbage Stew


text: Category:Book:Terve, Jonathan!

title: Category:Book:Terve, Jonathan!


text: Category:Green bean recipes

title: Category:Green bean recipes


text: Category:Barley recipes

title: Category:Barley recipes


text:
Category:CS1 maint: others

__HIDDENCAT__

title: Category:CS1 maint: others


text:
Category:CS1 uses Russian-language script (ru)

__HIDDENCAT__


text:
User:Ribosomerocker

Hi. I'm a programmer. I like Haskell.

title: User:Ribosomerocker


text:
User talk:Ribosomerocker

It annoys me that this page is red when I reply to someone, so I will be creating it. Ribosomerocker (discuss • contribs) 11:37, 18 July 2023 (UTC)

title: User talk:Ribosomerocker


text:
Hai, Jon!

Hai, Jon!

This is the start of the Monav translation of "Salute, Jonathan!", a book by Mithridates which teaches the language, using easy vocab and building up in a fun way. This is a work in progress, so please be patient.

Unem maj (1em maj)
Un om sa na un zif. Li om skra na un jurbuk. Li man vida li zif.

Cu li om skra un jurbuk. Jo, li om skra un jurbuk.

Cu li jurbuk skra li om. No, li jurbuk no skra li om. Un jurbuk no skra. Un om skra. Li om skra li jurbuk.

Cu li zif vida li om. No, li zif no vida li om. Un zif no vida. Un om vida. Cu li om vida li zif. Jo, li om vida li zif.

Vok sa li om? U sa na un zif. Vos skra li om? U skra un jurbuk. Vos vida li om? U vida un zif. U sa na un zif, e u skra un jurbuk, e u vida un zif.

Cu li om sa na un jurbuk? No, u skra na un jurbuk. Cu li om vida un om? No, u no vida un om; u vida un zif.

Li om sa nolit. Li om sa bo, din li om sa klug. U prexa. U prexa pi li zif. U prexa: "Vos sa li zif? Cu li zif sa bo? Cu li zif sa nolit?"

Cu li om skra un zif? No, u no skra un zif; un zif sa nolit. U skra un jurbuk; un jurbuk no sa nolit.

Cu li jurbuk prexa pi li om? No, un jurbuk no prexa. Un om prexa. U prexa pi li jurbuk, e prexa pi li zif.

Din un skra na li jurbuk. U skra pi li zif. U skra: "Li zif sa bo, din li zif sa nolit".

U prexa: "Li zif sa bo"; sa prexa ke li zif sa bo. U prexa: "Li zif sa nolit"; u prexa ke li zif sa nolit. U prexa pi li zif, din u prexa pi li jurbuk.

Vos sa li jurbuk? Li jurbuk sa vok li om skra; u skra na li jurbuk. Na li jurbuk, li om skra pi li zif. Na li jurbuk, li om no skra pi li tren; li om sa na li zif no na li tren. U no prexa pi li tren; u prexa pi li zif, li zif Munhen.

Vos sa li zif? E sa Munhen. Vok sa Munhen? E sa vok li om sa. Vok sa li om? U sa na Munhen.

Jo, Munhen sa un nolit zif, din un bo zif. Li om prexa ke Munhen sa un bo zif, din u prexa ke e sa un nolit zif. Li om sa klug. U dira: "Hai, Munhen!". U sa un bo om!

Li om prexa: "Vok sa li tren?" U vida... u vida li tren! U prexa: "Li tren!" Nu u no prexa pi li jurbuk din no prexa pi li zif; u prexa pi li tren!

title: Hai, Jon!


text: Category:Book:Hai, Jon!

title: Category:Book:Hai, Jon!


text:
Cookbook:Soso (Coconut Rice)

Soso, also known as coconut rice, is a popular dish in various cuisines, particularly in Africa and the Caribbean. It is a flavorful rice dish that incorporates the rich and creamy taste of coconut milk.

Ingredients

 * Water
 * 2 cups long-grain rice
 * 1 can coconut milk
 * 1 teaspoon salt
 * 2–3 pandan leaves (optional)
 * 1–2 tablespoons vegetable oil (optional)

Equipment

 * Large pot with lid
 * Cooking spoon
 * Stovetop

Procedure

 * 1) Rinse the rice thoroughly under cold water until the water runs clear. Drain any excess water.
 * 2) In a large pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves (if using). Stir well to combine. If desired, you can add vegetable oil at this stage to prevent the rice from sticking together.
 * 3) Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
 * 4) Once it reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15–20 minutes or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid while the rice is cooking to ensure even cooking.
 * 5) After the cooking time, remove the pot from the heat but keep it covered. Let it rest for an additional 5–10 minutes to allow the steam to finish cooking the rice.
 * 6) Fluff the rice with a fork to separate the grains and remove the pandan leaves if used.
 * 7) Serve the coconut rice hot.

title: Cookbook:Soso (Coconut Rice)


text:
Cookbook:N'gakasse (Groundnut Sauce)

N'gakasse is a delicious West African dish made with groundnuts (peanuts) as the main ingredient. This sauce is commonly enjoyed with rice, yams, plantains, or fufu.

Ingredients

 * 2 cups roasted peanuts (groundnuts)
 * 2 tablespoons vegetable or peanut oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1-inch piece of ginger, grated
 * 2 tomatoes, chopped
 * 1 bell pepper, diced
 * 2 cups vegetable or chicken broth
 * 1 teaspoon ground cayenne pepper (adjust to taste)
 * 1 teaspoon ground paprika
 * 1 teaspoon ground coriander
 * Salt
 * Chopped fresh cilantro or parsley (optional; for garnish)

Equipment

 * Kitchen towel
 * Blender or food processor
 * Large saucepan or pot
 * Wooden spoon
 * Knife for chopping and dicing
 * Cutting board
 * Measuring cups and spoons

Procedure

 * 1) If using raw peanuts, roast them in a preheated oven at 350°F (175°C) for 10–15 minutes until golden brown.
 * 2) Remove the skins from the roasted peanuts by rubbing them together in a clean kitchen towel.
 * 3) Place the roasted and peeled peanuts in a blender or food processor. Blend until you achieve a smooth paste consistency. Set aside.
 * 4) Heat the oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent.
 * 5) Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
 * 6) Stir in the chopped tomatoes and diced bell pepper. Cook the mixture for about 5 minutes until the vegetables soften.
 * 7) Add the blended groundnut paste to the pot, stirring well to combine it with the vegetables. Allow the mixture to cook for 2–3 minutes, stirring occasionally to prevent sticking.
 * 8) Sprinkle in the ground cayenne pepper, ground paprika, ground coriander, and salt. Adjust the seasonings according to your taste preference.
 * 9) Pour in the vegetable or chicken broth, and stir to combine all the ingredients. Reduce the heat to low, and let the sauce simmer for about 15–20 minutes, allowing the flavors to meld together.
 * 10) Once the sauce has thickened to your desired consistency, remove it from the heat. Garnish with chopped fresh cilantro or parsley, if desired.
 * 11) Serve over cooked rice, yams, plantains, or fufu.

title: Cookbook:N'gakasse (Groundnut Sauce)


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Cookbook:Liberian Country Beans Torborgee

This dish is popularly eaten in Liberia.

Ingredients

 * 48 oz dried beans
 * 4 cups vegetable broth
 * 2 medium size onions, neatly chopped
 * 1 cup water
 * 22 oz seitan
 * 2 habanero pepper, neatly chopped
 * 1 cup palm oil
 * ½ teaspoon country soda or 2 pinches of baking soda, dissolved in warm water
 * 1 teaspoon of salt or to taste

Procedure

 * 1) Pick over the beans and remove any unwanted ones. You may soak them overnight to reduce the cooking period. Place beans in a pot and cover with water. Boil until tender, adding water if needed.
 * 2) Drain and mash the beans to your preferred consistency.
 * 3) Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans along with the onions, 1 cup water, seitan, and habanero pepper. Boil for about 20–25 minutes.
 * 4) Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.
 * 5) Stir in the potash and salt to taste.
 * 6) Remove from the heat and let rest for about 5 minutes.
 * 7) Enjoy with any complimentary dish of your choice such as bread, rice, or garri.

Notes, tips, and variations

 * If you are using baking soda, the stew will foam.
 * You can prepare the torborgee with any type of beans, including kidney beans, pinto beans and cranberry beans.


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Cookbook:Liberian Jollof Rice

Ingredients

 * 2 large chicken breasts, cut into cubes
 * Salt to taste
 * Chile powder to taste
 * 1 cup vegetable oil
 * 1 large sweet onions, neatly chopped
 * 2 pounds boiled pork or beef, cut into cubes
 * 2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained
 * 2 medium-size cans of tomato paste
 * 4 chicken bouillon cubes, crushed
 * 3 pounds steamed shrimp (optional)
 * 2 cups diced bell pepper
 * 5 cups rice, rinsed

Procedure

 * 1) Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes.
 * 2) In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot.
 * 3) In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken.
 * 4) Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes.
 * 5) Add the rice, stir well, and cook over low heat for about 40–45 minutes.
 * 6) Serve hot.

Notes, tips, and variations

 * Ingredients for this recipe vary between people. Some people might use shrimp, curry powder, or even thyme to prepare it—it just depends on what you like and what you want to see in your food.
 * For the vegetables you can make use of any okay by you (e.g. spring onions, red beans, etc)

title: Cookbook:Liberian Jollof Rice


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Cookbook:Kala (Liberian Fritters)

Kala is a great and mouth watering snack, similar to Nigerian puff-puff.

Ingredients

 * 1 tablespoon salt or to taste
 * 1 cup sugar
 * 3–4 cups warm water
 * 4½ teaspoon active dry yeast
 * 6–7 cups all purpose flour
 * Vegetable oil for deep frying

Procedure

 * 1) Combine the salt, sugar, warm water, and yeast in a medium-size bowl. Set aside for about 5–7 minutes.
 * 2) Add the flour and mix very well; if you have a mixer, use it.
 * 3) Let the mixture rise for approximately 2 hours.
 * 4) Pour the vegetable oil in a large saucepan until it reaches at least 5 cm deep—too little oil will result in flatter fritter. Heat over medium heat—a drop of batter should rise to the surface and start sizzling.
 * 5) Use a spoon or your hands to drop dollops of batter into the hot oil. Fry for a few minutes until golden brown on one side. Turn the ball to the other side and fry until golden brown.
 * 6) Use a large perforated spoon to remove the fritters and place them on paper towels to soak up excess oil.
 * 7) If desired, roll the finished product in powdered sugar or table sugar.

Tips and Variations

 * If you want to get crunchy kala, do not overcrowd the frying pan while frying.
 * You can cut back on the salt as desired.
 * This delicious snack can be eaten for breakfast, during relaxation, and even as a side dish.

title: Cookbook:Kala (Liberian Fritters)


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TiddlyWiki Manual/Getting started

What is TiddlyWiki?

TiddlyWiki (TW) is a single file that consists of many small chunks of data called tiddlers. The file is the application and also holds the content you add.

Every aspect of TW's functional code is a tiddler, and any content you add will become a tiddler. Everything is customisable. The basic setup is ready to use, vanilla flavoured.

As its name implies, TiddlyWiki was designed to create wikis with the aim of being easy to use in its most basic form, where a wiki can be hosted and/or published remotely, or used offline. As a single file it's extremely portable, it can be saved to and accessed from a USB-thumb-drive.

TiddlyWiki has been in use for almost 20 years. The first version of TiddlyWiki was released by Jeremy Ruston in September 2004. The current version, TW5, was released in 2013. See Wikipedia entry TiddlyWiki

Choosing an edition

There are four methods available to create, edit and view TiddlyWiki content.
 * 1) Use an existing TW5 environment, online hosted. Eg. TiddlyHost
 * 2) Download a stand-alone desktop application. Eg. TiddlyDesktop
 * 3) Add a TW5 extension to your web-browser. This  enables you to use your browser (ie. Chrome, Safari, etc.) as an editor. All TW5 content remains offline. Installation and basic configuration.
 * 4) Subscribe to a TW5 multi-user environment, intended for organisations. Eg. Xememex]

title: TiddlyWiki Manual/Getting started


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Talk:Structural Biochemistry/Carnot Cycle

P-V vs. P-T diagram
Isn't it possible that this is a P-V diagram and not a P-T diagram of the Carnot cycle? The path from (T(1),P(1)) to (T(1),P(2)) has the temperature fixed at T(1) but the diagram implies an increase in the temperature T. 2001:4456:1FF:4100:DBF9:666:6486:E6B6 (discuss) 02:36, 19 July 2023 (UTC)


text: Template talk:FAQ/doc

title: Template talk:FAQ/doc


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User:Mythril

I completely forgot about the existence of this Wiki until now.

Unfortunately I doubt I will contribute much here due to lack of time, like updating that one entry I created many years ago.

title: User:Mythril


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History of wireless telegraphy and broadcasting in Australia/Topical/Lists/Legislation

LEGISLATION

Since the federation of the Australian colonies in 1901 (and likely prior by the individual colonies), the regulator of the day has issued a variety of certificates of proficiency which enabled the certificate holder to apply for an equal variety of licences, or sometimes to obtain employment in a specific field. The following is a list of those encountered to date.

Wireless Telegraphy Act 1905
Act No. 8 of 1905, 18 October 1905

Wireless Telegraphy Regulations 1911 (Provisional) - 1911
C1911L00105 SR 1911 No. 105, 6 July 1911 (in operation immediately)

Wireless Telegraphy Regulations (Provisional) - 1911
C1911L00128 SR 1911 No. 128, 17 August 1911 (in operation forthwith)

Wireless Telegraphy Regulations 1911
C1911L00216 SR 1911 No. 216, 22 December 1911 (in operation 13 January 1912)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1912
C1912L00120 SR 1912 No. 120, 7 June 1912 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1912
C1912L00122 SR 1912 No. 122, 7 June 1912 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1912
C1912L00146 SR 1912 No. 146, 4 July 1912 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1912
C1912L00211 SR 1912 No. 211, 17 October 1912 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) - 1912
C1912L00212 SR 1912 No. 212, 17 October 1912 (in operation 9 November 1912)

Wireless Telegraphy Regulations (Amendment) - 1913
C1913L00018 SR 1913 No. 18, 23 January 1913 (in operation 22 February 1913)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1913
C1913L00116 SR 1913 No. 116, 23 April 1913 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) - 1913
C1913L00222 SR 1913 No. 222, 1 August 1913 (in operation 23 August 1913)

Wireless Telegraphy Regulations 1911 (Amendment) (Provisional) - 1913
C1913L00263 SR 1913 No. 263, 1 October 1913 (in operation immediately)

Wireless Telegraphy Regulations (Amendment) (Provisional) - 1913
C1913L00287 SR 1913 No. 287, 15 October 1913 (in operation immediately)

Wireless Telegraphy Regulations 1913
C1913L00351 SR 1913 No. 351, 19 December 1913 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1914
C1914L00060 SR 1914 No. 60, 27 May 1914 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1914
C1914L00061 SR 1914 No. 61, 27 May 1914 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) (Provisional) - 1914
C1914L00111 SR 1914 No. 111, 3 August 1914 (in operation immediately)

Wireless Telegraphy Regulations 1913 (Amendment) (Provisional) - 1914
C1914L00155 SR 1914 No. 155, 28 October 1914 (In operation forthwith)

Control of Radiotelegraphic Communication in Emergencies Regulations (Provisional) - 1914
C1914L00156 SR 1914 No. 156, 28 October 1914 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1914
C1914L00170 SR 1914 No. 170, 21 November 1914 (in operation forthwith)

Control of Radiotelegraphic Communication in Emergencies Regulations - 1915
C1915L00009 SR 1915 No. 9, 14 January 1915 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1915
C1915L00075 SR 1915 No. 75, 12 May 1915 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1915
C1915L00094 SR 1915 No. 94, 8 June 1915 (in operation forthwith)

Wireless Telegraph Regulations 1913 (Amendment) - 1915
C1915L00139 SR 1915 No. 139, 11 August 1915 (in operation forthwith)

Wireless Telegraphy Regulations 1913 (Amendment) - 1915
C1915L00179 SR 1915 No. 179, 27 September 1915 (in operation forthwith)

Wireless Telegraphy Regulations 1916
C1916L00212 SR 1916 No. 212, 6 September 1916 (in operation 1 September 1916)

Wireless Telegraphy Regulations 1920
C1920L00256 SR 1920 No. 256, 9 December 1920 (in operation forthwith)

Wireless Telegraphy Regulations 1922
C1922L00169 SR 1922 No. 169, 20 November 1922 (in operation 1 December 1922)

Wireless Telegraphy Regulations - 1923
C1923L00097 SR 1923 No. 97, 25 July 1923 (in operation 1 August 1923)

Wireless Telegraphy Regulations - 1924
C1924L00101 SR 1924 No. 101, 17 July 1924 (in operation forthwith)

Wireless Telegraphy Licences Regulations - 1927
C1927L00153 SR 1927 No. 153, 22 December 1927 (in operation 1 January 1928)

General Regulations - 1933
C1933L00088 SR 1933 No. 88, 26 July 1933 (in operation forthwith) Acts Amending: 2, Legislative Amendments Amending 14.

Wireless Telegraphy Regulations - 1942
C1942L00348 SR 1942 No. 348, 5 August 1942

Radio-telephone Exchange Service Regulations - 1952
C1952L00052 SR 1952 No. 52, 13 June 1952

Radio-telephone Exchange Service Regulations - 1956
C1956L00105 SR 1956 No. 105, 14 December 1956

Postal (Overseas Rates) Regulations - 1974
C1974L00176 SR 1974 No. 176, 2 October 1974

Radio-Telephone Exchange Service Regulations (Repeal) - 2004
C2004L06012 SR 1982 No. 403, 20 December 1982


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Category:CS1 Turkish-language sources (tr)

__HIDDENCAT__


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Cookbook:Inyama y'Isugi (Rwandan Grilled Pork)

Inyama y'isugi is a traditional Rwandan dish of succulent grilled pork. The pork is marinated in a flavorful blend of spices and grilled to perfection, resulting in tender and juicy meat with a smoky flavor. It is a popular dish enjoyed at special occasions, gatherings, and barbecues.

Ingredients

 * 1 tablespoon vegetable oil
 * 2 cloves garlic, minced
 * 1 teaspoon ginger
 * 1 teaspoon paprika
 * 1 teaspoon cayenne pepper
 * 1 teaspoon cumin
 * 1 teaspoon coriander
 * 1 teaspoon salt
 * ½ teaspoon black pepper
 * 2 pounds (900 grams) pork loin or pork chops
 * Fresh lemon juice, for garnish (optional)

Equipment

 * Grill
 * Tongs
 * Basting brush

Procedure

 * 1) Preheat the grill to medium-high heat.
 * 2) In a small bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cayenne pepper, cumin, coriander, salt, and black pepper. Mix well to form a paste.
 * 3) Rub the spice paste all over the pork loin or pork chops, ensuring they are well coated.
 * 4) Place the marinated pork on the preheated grill and cook for about 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.
 * 5) While grilling, baste the pork with any remaining spice paste using a basting brush to enhance the flavor and keep it moist.
 * 6) Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.
 * 7) Slice the grilled pork into thin strips and serve hot. If desired, drizzle fresh lemon juice over the grilled pork slices for a tangy twist.

Notes, tips, and variations

 * For a more intense flavor, marinate the pork in the spice paste for at least 2 hours, or overnight in the refrigerator.
 * Adjust the amount of cayenne pepper according to your preferred level of spiciness.
 * Inyama y'isugi pairs well with traditional Rwandan sides like isombe (cassava leaves with eggplant) or ibijumba (grilled plantains).
 * Feel free to customize the spice blend by adding other herbs and spices such as turmeric or smoked paprika.
 * Pork is a rich source of protein, vitamins, and minerals.


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Cookbook talk:Fankasau (Hausa Wheat Puff Puff)

Quantities needed
@Tesleemah could you please add quantities for the ingredients in this recipe? Currently there are not enough details for someone to actually make the recipe. Thanks —Kittycataclysm (discuss • contribs) 14:06, 19 July 2023 (UTC)

 * Noted Tesleemah (discuss • contribs) 01:33, 24 July 2023 (UTC)


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Cookbook talk:Msemen

Quantities needed
@Saula1986 could you please add quantities for the ingredients in this recipe? Currently there are not enough details for someone to actually make the recipe. Thanks —Kittycataclysm (discuss • contribs) 14:07, 19 July 2023 (UTC)

title: Cookbook talk:Msemen


text:
Cookbook talk:Om Ali (Egyptian Bread Pudding)

Quantities needed
@Saula1986 could you please add quantities for the ingredients in this recipe? Currently there are not enough details for someone to actually make the recipe. Thanks —Kittycataclysm (discuss • contribs) 14:08, 19 July 2023 (UTC)


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Cookbook:Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)

Ibirayi n'ibishyimbo is a delicious and hearty Rwandan bean soup that features a combination of tender beans and fish. It is a popular dish in Rwanda, often enjoyed as a nutritious and comforting meal. This soup is packed with flavors from aromatic spices and herbs, making it a satisfying and flavorful option.

Ingredients

 * 1 cup beans (preferably white beans), soaked overnight
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 tomato, diced
 * 1 carrot, diced
 * 1 potato, diced
 * 1 green bell pepper, diced
 * 1 bay leaf
 * 1 teaspoon cumin
 * 1 teaspoon thyme
 * 1 fish stock cube (optional)
 * 1 pound (450 grams) fresh fish fillets (such as tilapia or catfish)
 * Salt to taste
 * Pepper to taste
 * Fresh parsley or cilantro, for garnish

Equipment

 * Large pot
 * Knife
 * Spoon
 * Stovetop

Procedure

 * 1) Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.
 * 2) In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the diced tomato, carrot, potato, and green bell pepper to the pot. Stir well to combine.
 * 4) Add the cooked beans back to the pot and pour in enough water to cover the ingredients. Add the bay leaf, cumin, thyme, and fish stock cube (if using). Season with salt and pepper to taste.
 * 5) Bring the soup to a simmer and cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together.
 * 6) While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper. Grill or pan-fry the fish until cooked through. Once cooked, flake the fish into smaller pieces using a fork.
 * 7) Add the flaked fish to the soup and simmer for an additional 5 minutes to allow the flavors to combine.
 * 8) Remove the bay leaf from the soup and adjust the seasoning if needed.
 * 9) Serve hot, garnished with fresh parsley or cilantro.

Notes, tips, and variations

 * You can use any type of fresh fish fillets that are readily available in your area. Tilapia or catfish are commonly used in Rwandan cuisine.
 * Feel free to add additional vegetables such as cabbage or spinach to the soup for extra nutritional value and flavor.
 * To enhance the richness of the soup, you can use homemade fish stock or substitute it with vegetable stock.
 * Serve the soup with Rwandan accompaniments like cooked plantains, steamed rice, or Rwandan bread.
 * Adjust the spices and seasoning according to your personal preference.
 * This soup is a good source of protein, fiber, vitamins, and minerals.


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Cookbook:Ibihaza n'Ubwoko (Rwandan Beans with Mushroom)

Ibihaza n'ubwoko is a flavorful and nutritious dish from Rwanda that combines tender beans with savory mushrooms. It is a popular vegetarian option that is rich in flavors and textures. This dish is often enjoyed as a main course and pairs well with Rwandan staple foods like steamed rice or ugali.

Ingredients

 * 1 cup beans (preferably white beans), soaked overnight
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 200 grams (7 ounces) mushrooms, sliced
 * 1 tomato, diced
 * 1 teaspoon thyme
 * 1 teaspoon paprika
 * 1 teaspoon cayenne pepper (optional, for heat)
 * Salt
 * Pepper, to taste
 * Fresh cilantro or parsley, for garnish

Equipment

 * Large pot
 * Knife
 * Spoon

Procedure

 * 1) Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.
 * 2) In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they release their moisture and start to brown.
 * 4) Add the diced tomato, thyme, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
 * 5) Return the cooked beans to the pot and season with salt and pepper to taste. Stir again to ensure all the ingredients are well incorporated.
 * 6) Reduce the heat to low, cover the pot, and let the beans and mushrooms simmer together for about 15–20 minutes, allowing the flavors to meld.
 * 7) Taste and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.
 * 8) Remove the pot from the heat and let the ibihaza n'ubwoko rest for a few minutes before serving.
 * 9) Serve the dish hot, garnished with fresh cilantro or parsley.

Notes, tips, and variations

 * You can use any type of mushrooms available, such as button mushrooms, cremini mushrooms, or portobello mushrooms.
 * Feel free to add other vegetables like diced bell peppers or carrots for additional flavor and texture.
 * Adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
 * Ibihaza n'ubwoko can be served as a main course alongside steamed rice, ugali, or Rwandan bread.
 * Add a squeeze of fresh lemon juice or a dollop of plain yogurt as a finishing touch for added tanginess.
 * This dish is a good source of plant-based protein, dietary fiber, vitamins, and minerals.


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Cookbook:Akarubi (Rwandan Grilled Banana)

Akarubi is a popular Rwandan dessert made with grilled bananas. This simple yet delicious dish is a favorite among Rwandans and visitors alike. Grilled bananas are caramelized to perfection, resulting in a sweet and smoky flavor that is irresistible.

Ingredients

 * Ripe bananas, peeled
 * Butter or vegetable oil, for grilling
 * Cinnamon (optional, for sprinkling)
 * Honey, for drizzling (optional)

Equipment

 * Grill or grill pan
 * Tongs

Procedure

 * 1) Preheat your grill or grill pan to medium-high heat.
 * 2) Place the peeled bananas directly on the grill grates or grill pan.
 * 3) Grill the bananas for 2–3 minutes on each side, or until they are lightly charred and softened.
 * 4) Remove the grilled bananas from the heat and transfer them to a serving plate.
 * 5) Optionally, sprinkle the grilled bananas with cinnamon for added flavor.
 * 6) Serve hot as a dessert or snack. If desired, drizzle the grilled bananas with honey or maple syrup for additional sweetness.

Notes, tips, and variations

 * Use ripe bananas for the best results. They should be yellow with some brown spots on the skin, indicating they are sweet and flavorful.
 * You can brush the bananas with melted butter or vegetable oil before grilling to prevent sticking and enhance the caramelization.
 * Add a squeeze of fresh lemon juice or lime juice over the grilled bananas for a tangy contrast to the sweetness.
 * Serve the akarubi with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
 * Garnish the grilled bananas with chopped nuts, shredded coconut, or a sprinkle of powdered sugar for added texture and presentation.
 * Bananas are a good source of potassium, vitamin C, dietary fiber, and natural sugars.


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Cookbook:Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)

Ibijumba n'ubwoko is a delicious and hearty dish from Rwanda that combines sweet potatoes and mushrooms. This flavorful and nutritious dish is a popular choice for a satisfying meal. The sweet potatoes are cooked until tender and paired with sautéed mushrooms, creating a delightful combination of flavors and textures.

Ingredients

 * 2 large sweet potatoes, peeled and cubed
 * 200 g mushrooms of your choice, sliced
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tablespoons vegetable oil
 * 1 teaspoon paprika
 * 1 teaspoon cumin
 * ½ teaspoon turmeric
 * Salt to taste
 * Black pepper to taste
 * Fresh cilantro or parsley, chopped (for garnish)

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon

Procedure

 * 1) In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until they are tender but not mushy, about 10–15 minutes. Drain and set aside.
 * 2) Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and slightly browned.
 * 4) Sprinkle the paprika, cumin, turmeric, salt, and black pepper over the mushrooms. Stir well to coat the mushrooms with the spices.
 * 5) Add the cooked sweet potatoes to the pan and gently stir to combine all the ingredients.
 * 6) Cook for another 2–3 minutes to allow the flavors to meld together.
 * 7) Taste and adjust the seasoning if needed.
 * 8) Remove from heat and transfer to a serving dish. Garnish with fresh chopped cilantro or parsley.
 * 9) Serve hot as a main dish or as a side with your favorite Rwandan accompaniments.

Notes, tips, and variations

 * You can add other vegetables like bell peppers, carrots, or green beans to enhance the dish's nutritional value and variety.
 * Adjust the spices according to your taste preference. You can add more or less paprika, cumin, or turmeric to suit your flavor profile.
 * This dish can be served with Rwandan staple foods such as ugali, rice, or chapati.
 * Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * Sweet potatoes are a rich source of vitamins, minerals, and dietary fiber. Mushrooms are low in calories and high in protein and antioxidants.


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Cookbook:Isombe na Kariyo (Cassava Leaves with Pumpkin)

Isombe na kariyo is a delightful Rwandan dish that combines tender cassava leaves with pumpkin. This flavorful and nutritious dish is a popular choice in Rwandan cuisine. The cassava leaves are cooked until tender and mixed with sautéed pumpkin, creating a delicious harmony of flavors.

Ingredients

 * 2 bunches of cassava leaves
 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 small pumpkin, peeled and diced
 * 1 cup water
 * Salt to taste
 * Black pepper to taste

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon

Procedure

 * 1) Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.
 * 2) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 3) Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.
 * 4) Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.
 * 5) Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.
 * 6) Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.
 * 7) Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.
 * 8) Taste and adjust the seasoning if needed.
 * 9) Remove from heat and transfer to a serving dish.
 * 10) Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice.

Notes, tips, and variations

 * If cassava leaves are not available, you can substitute with other leafy greens like spinach or collard greens.
 * You can add other vegetables like bell peppers or carrots to enhance the dish's flavor and nutritional value.
 * Adjust the seasoning according to your taste preference. Feel free to add spices like curry powder or chili flakes for an extra kick.
 * Leftover isombe na kariyo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving
 * Cassava leaves are rich in vitamins A, C, and E, as well as dietary fiber. Pumpkin is a good source of vitamins and minerals, including vitamin A and potassium.


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Cookbook:Ifisashi n'Ubwoko (Rwandan Peanut Spinach Stew with Mushroom)

Ifisashi n'ubwoko is a delicious and nutritious Rwandan dish that combines the earthy flavors of spinach and mushrooms with the rich creaminess of peanut sauce. This hearty stew is a popular choice in Rwandan cuisine and is often served with steamed rice or ugali.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 cup sliced mushrooms
 * 2 bunches of spinach, washed and chopped
 * 1 cup peanut butter
 * 2 cups water
 * Salt to taste
 * Black pepper, to taste

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon
 * Whisk

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 2) Add the sliced mushrooms to the pot and cook for a few minutes until they begin to soften.
 * 3) Add the chopped spinach to the pot and stir well to combine with the mushrooms and onion mixture.
 * 4) In a separate bowl, whisk together the peanut butter and water until smooth. Pour the peanut sauce mixture into the pot.
 * 5) Stir the ingredients together, ensuring that the peanut sauce coats the spinach and mushrooms evenly.
 * 6) Season with salt and black pepper to taste. Stir well to incorporate the seasoning.
 * 7) Reduce the heat to low and let the stew simmer for about 15–20 minutes, allowing the flavors to meld together and the spinach to wilt.
 * 8) Taste and adjust the seasoning if needed.
 * 9) Remove from heat and transfer to a serving dish.
 * 10) Serve hot with steamed rice or ugali.

Notes, tips, and variations

 * Feel free to add other vegetables like bell peppers, carrots, or tomatoes to enhance the flavor and texture of the stew.
 * For a spicier version, you can add chili flakes or fresh chili peppers according to your taste preference.
 * Leftover ifisashi n'ubwoko can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * Spinach is packed with essential vitamins and minerals, including iron, vitamin C, and vitamin K.
 * Mushrooms are a good source of protein and fiber, and they provide important nutrients like selenium and B vitamins.
 * Peanut butter is rich in healthy fats, protein, and dietary fiber.


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Cookbook:Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)

Ikinyomoro n'ibishyimbo is a traditional Rwandan dish that combines the smoky flavors of fish with hearty beans. This flavorful and nutritious dish is a staple in Rwandan cuisine and is often enjoyed as a main course.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tomatoes, diced
 * 2 cups cooked beans
 * 2 smoked fish fillets
 * Salt to taste
 * Black pepper, to taste
 * Fresh cilantro leaves, for garnish (optional)

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 2) Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
 * 3) Add the cooked beans to the pot and stir well to combine with the onion and tomato mixture.
 * 4) Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together.
 * 5) Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish.
 * 6) Carefully remove the fish fillets from the pot and set them aside.
 * 7) Using a wooden spoon, gently stir the beans to incorporate the flavors.
 * 8) Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans.
 * 9) Taste and adjust the seasoning if needed.
 * 10) Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.

Notes, tips, and variations

 * You can use any type of smoked fish available, such as tilapia, mackerel, or catfish, based on your preference.
 * Feel free to add other vegetables like bell peppers or carrots for added flavor and nutrition.
 * Leftover ikinyomoro n'ibishyimbo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * Beans are a good source of plant-based protein, dietary fiber, and essential minerals like iron and folate. Smoked fish is rich in omega-3 fatty acids and provides a good source of protein.


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Cookbook:Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)

Ikijumba n'umutsima is a comforting and flavorful Rwandan dish that combines sweet potatoes, corn, and beans. This hearty stew is packed with nutritious ingredients and is a popular dish in Rwandan cuisine.

Ingredients

 * 2 tablespoons vegetable oil
 * 2 large sweet potatoes, peeled and diced
 * 1 cup cooked corn
 * 1 cup cooked beans
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tomatoes, diced
 * Salt and black pepper, to taste
 * Fresh cilantro leaves, for garnish (optional)

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 2) Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
 * 3) Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.
 * 4) Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender.
 * 5) Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.
 * 6) Season with salt and black pepper to taste. Adjust the seasoning according to your preference.
 * 7) Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.
 * 8) Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving.

Notes, tips, and variations

 * Feel free to add other vegetables like bell peppers or carrots for additional flavor and texture.
 * You can adjust the thickness of the stew by adding more or less water, depending on your preference.
 * Leftover ikijumba n'umutsima can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.


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Cookbook:Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)

Ibirayi n'ibinyomoro is a hearty and flavorful Rwandan soup that combines beans and smoked beef. This comforting dish is a popular choice during cold seasons and is enjoyed for its rich and savory flavors.

Ingredients

 * 2 tablespoons vegetable oil
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 2 tomatoes, diced
 * 2 cups dried beans, soaked overnight and drained
 * 1 pound smoked beef, cut into bite-sized pieces
 * 1 teaspoon thyme
 * 1 teaspoon paprika
 * Salt to taste
 * Black pepper to taste
 * Fresh parsley or cilantro leaves, for garnish (optional)

Equipment

 * Large pot
 * Knife
 * Cutting board
 * Wooden spoon
 * Strainer or colander

Procedure

 * 1) In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
 * 2) Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.
 * 3) Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.
 * 4) Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.
 * 5) Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.
 * 6) Stir occasionally during cooking and skim off any foam that forms on the surface.
 * 7) Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.
 * 8) Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.
 * 9) Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving.

Notes, tips, and variations

 * You can add additional vegetables like carrots or potatoes to the soup for extra flavor and texture.
 * For a spicier version, you can include a chopped chili pepper or a pinch of ground cayenne pepper.
 * Leftover ibirayi n'ibinyomoro can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
 * Beans are a great source of plant-based protein, dietary fiber, and essential minerals like iron and folate.


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Cookbook:Ibiwungu (Rwandan Banana Beer)

Ibiwungu is a traditional Rwandan alcoholic beverage made from fermented bananas. It is a popular and beloved drink in Rwanda, often consumed during celebrations and social gatherings.

Ingredients

 * 10 ripe bananas, peeled and mashed
 * 2 liters water
 * 1 cup sugar
 * 1 teaspoon dry active yeast
 * 1 lemon, juiced
 * Banana leaves, for wrapping (optional)

Equipment

 * Large pot
 * Wooden spoon
 * Cheesecloth or fine mesh strainer
 * Fermentation vessel or jar
 * Bottles or containers for storing
 * Clean cloth or plastic wrap

Procedure

 * 1) In a large pot, bring the water to a boil.
 * 2) Add the mashed bananas to the boiling water and simmer for about 15 minutes, stirring occasionally.
 * 3) Remove the pot from the heat and let the banana mixture cool to room temperature.
 * 4) Dissolve the sugar in a small amount of warm water and add it to the cooled banana mixture, stirring well to combine.
 * 5) Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes to activate.
 * 6) Add the lemon juice to the mixture and stir again.
 * 7) Strain the mixture through a cheesecloth or fine mesh strainer into a fermentation vessel or jar, discarding any solids.
 * 8) Cover the vessel or jar with a clean cloth or plastic wrap, securing it with a rubber band or string to keep out insects or dust.
 * 9) Place the vessel or jar in a warm and dark location, ideally around 25–30°C (77–86°F), for fermentation to occur. Allow it to ferment for 2–3 days or until it reaches the desired level of sweetness and tanginess.
 * 10) Once fermentation is complete, transfer the ibiwungu into clean bottles or containers for storage.
 * 11) Seal the bottles or containers tightly and refrigerate for a few hours before serving. This will help to enhance the flavors and carbonation.
 * 12) Ibiwungu can be served chilled or at room temperature. It is traditionally enjoyed in small cups or glasses.

Notes, tips, and variations

 * You can add spices like cinnamon, cloves, or cardamom to the banana mixture before fermentation to add additional flavor.
 * Some variations of ibiwungu include the addition of sorghum or millet to the fermentation process.
 * It is important to use ripe bananas for this recipe, as they provide the necessary sweetness and flavor for fermentation.
 * Ibiwungu is a naturally carbonated beverage due to the fermentation process. Take caution when opening the bottles as they may be under pressure.
 * Enjoy ibiwungu responsibly and in moderation.

title: Cookbook:Ibiwungu (Rwandan Banana Beer)


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Cookbook:Ibisuba (Rwandan Bean Salad)

Ibisuba is a refreshing and nutritious bean salad from Rwanda. Made with cooked beans, fresh vegetables, and a tangy dressing, this salad is a popular side dish that complements a variety of main courses.

Ingredients

 * 2 cups cooked beans (such as red beans, white beans, or black-eyed peas)
 * 1 medium onion, finely chopped
 * 1 large tomato, diced
 * 1 medium cucumber, diced
 * 1 green bell pepper, diced
 * 1 carrot, grated
 * Fresh cilantro, chopped
 * Juice of 1 lemon
 * 2 tablespoons olive oil
 * Salt to taste
 * Black pepper to taste

Equipment

 * Mixing bowl
 * Mixing spoon or spatula
 * Whisk

Procedure

 * 1) In a mixing bowl, combine the cooked beans, chopped onion, diced tomato, diced cucumber, diced green bell pepper, grated carrot, and chopped parsley or cilantro.
 * 2) In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
 * 3) Pour the dressing over the bean and vegetable mixture, and gently toss to combine, ensuring all the ingredients are evenly coated.
 * 4) Adjust the seasoning with additional salt and black pepper, if needed.
 * 5) Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
 * 6) Before serving, give the salad a final toss and transfer it to a serving dish.
 * 7) Garnish with additional chopped parsley or cilantro, if desired.
 * 8) Serve chilled as a side dish with grilled meats, fish, or other Rwandan dishes.

Notes, tips, and variations

 * You can use any type of cooked beans for this salad, such as kidney beans, navy beans, or black-eyed peas. Canned beans can also be used as a time-saving option, just be sure to rinse them thoroughly before using.
 * Feel free to customize the salad by adding other vegetables like diced avocado, sliced radishes, or chopped bell peppers of different colors.
 * For added flavor, you can incorporate herbs like mint or basil into the salad.
 * Ibisuba can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving.
 * Adjust the lemon juice and olive oil quantities according to your taste preference for the dressing.
 * This salad can be enjoyed on its own as a light and healthy meal or served as a side dish at barbecues, picnics, or family gatherings.
 * Beans are a good source of plant-based protein, dietary fiber, and various vitamins and minerals. This salad is low in fat and provides a good balance of carbohydrates and proteins. The vegetables in the salad contribute to its nutritional value, providing vitamins, minerals, and antioxidants.

title: Cookbook:Ibisuba (Rwandan Bean Salad)


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United States Postage Meter Stamp Catalog/GROUP MEI – Meisel

Henry Meisel was an individual from Clintonville, Wisconsin who being not satisfied with the existing collector organizations involved in collecting postage meters formed his own organization the "American Metered Postage Society" in the late 1940's or early 1950's.


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Supplementary mathematics/Taylor series

In mathematics, the Naylor series is an expression of a function, for example, f, in which all the derivatives of the order of magnitude of the order exist.

Σ ∞n = 0 f (n) (a) (z − a)n/n!

In this expression, sigma or Σ represents the sum of each element in the series, where n varies from zero (0) to infinity or (∞), f (n) represents the nth derivative of the function f and the expression n! The factorial function in the series is represented by the standard form. This series is named after Brooke Taylor, a mathematician and scientist from England.

title: Supplementary mathematics/Taylor series


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Wikijunior:The Elements/Rare Elements

Here all elements are listed alphabetically, together with a short description, which did not have their own chapter.

Actinium
The word actinium comes from the Greek word for ray ("aktis"). It emits so much light that you can see a blue glow in the dark.

The half-life is the time it takes for half of a radioactive isotope to decay. The shorter the half-life, the more it radiates. longest-lived radium isotope 226Ra has a half-life of 1600 years, the longest-lived actinium isotope 227Ac has a half-life of 22 years. This time is long enough to make small batches of the substance. The Actinium obtained radiates very strongly. (Isotopes that only have a half-life of one second cannot be produced in large quantities.)

Americium

Americium is produced in nuclear power plants. (Few kilograms so far.) It is a radioactive and fissile element.

The longest-lived Americium isotope 243Am has a half-life of 7370 years.

Astatine
|right|This element was drawn in Dmitri Mendeleev's periodic table.]] Astatine looks metallic. Astatine was synthesized by Dale Corson, Kenneth MacKenzie, and Emilio Gino Segrè at the University of California in 1940. In 1943 Berta Karlik and Traude Bernert discovered its natural occurrence. Greek means ἀστατέω = "to be unstable".

It is estimated that there are only 25 grams of astatine in the entire earth's crust. It is one of the rarest elements on earth.

In medicine (nuclear medicine) it is used, among other things, to treat malignant tumors. Astatine is radioactive and can be dangerous in significant amounts.

Barium
The element barium (from the Greek word for heavy) was extracted from the mineral barite. Barium containing minerals were discovered by an Italian shoemaker in 1602. This shoemaker, by the name of Vincenzo Casciarolo, studied nature alongside his work. He discovered that some stones glow after being left in the sun for a while. Water-soluble barium compounds are essential to life in small amounts and toxic in larger amounts. Barium nitrate is used for green fireworks and barium carbonate as a rat poison.

Berkelium

Berkelium is made in nuclear reactors. It's a radioactive element.

Bismuth

Bismuth (formerly also called bismuth) was described by Paracelsus (1493-1541) and shortly afterwards by Georgius Agricola (1494-1555). Some bismuth compounds were and are used in medicine: Against the pathogen that causes gastric ulcers, against bad breath and as a wound powder and skin ointment against inflammation, to stop bleeding and other things.

With the help of bismuth one can produce an alloy that melts at 70°C (Wood's metal). It is used in sprinklers for fire extinguishing. This metal can also be used to make a teaspoon that melts in a cup of hot tea.

Bohrium

This artificial element was named after Niels Bohr.

Bromine
Bromine means something like "stench" (Greek). Bromine is a liquid, orange nonmetal that emits corrosive fumes at room temperature. There are significant amounts of (harmless) bromine salt in seawater. These salts are used as plant fertilizers. Photo plates are coated with silver bromide.

Cadmium
The word cadmium is an old word for zinc ore that was partly used in medieval and ancient times. It was made in 1817 independently by Friedrich Stromeyer and Carl Samuel Hermann from different zinc ores. It is used for solar cells, semiconductors, for nickel-cadmium batteries and also for the construction of control rods in nuclear power plants. Cadmium and cadmium compounds are highly toxic. Therefore, many applications are banned in the EU. From the 1950s, zinc mines in Japan discharged their wastewater into rivers that were used to irrigate rice paddies. The rice farmers fell ill. They experienced severe pain. Kidney failure and bone softening often led to death. Because of the severe pain, it was called "Aua-Aua disease" (Japanese "Itai-Itai disease").

Californium

Californium is a radioactive element that is produced in nuclear reactors. The californium isotope 252Cf emits neutrons when it decays. These neutrons are used in cancer treatments, for industrial material studies, in the search for oil, in nuclear reactors and for the construction of atomic bombs.

Caesium
Cesium has special properties:
 * It is the most reactive metal. It burns explosively when exposed to air.
 * It is the softest metal.
 * It is the heaviest stable alkali metal.
 * It is one of the few gold colored metals.
 * It has the second lowest melting point of any metal, after mercury.
 * It is the "most punctual" ;-) element. Cesium is used in atomic clocks. The second is determined with cesium clocks.

Cesium was discovered in spring water in 1861 by Robert Wilhelm Bunsen and Gustav Robert Kirchhoff based on its blue spectral lines. They named the element after the Latin word for sky blue ("caesius"). Carl Setterberg was the first to produce pure cesium in 1881. Cesium is used in rocket ion engines.

Cerium
This element was discovered in parallel by different scientists in 1803. (Jöns Jacob Berzelius, Wilhelm von Hisinger, Martin Heinrich Klaproth). Carl Gustav Mosander produced pure cerium for the first time in 1825.

The word Cer, like the recently discovered planet Ceres, comes from the Roman goddess of agriculture and fertility, Ceres. Cerium generates sparks easily when rubbed, which can ignite smaller cerium crumbs. It is therefore used for lighters and also in films to produce an impressive shower of sparks. Iron alloys containing cerium are very ductile.

Copernicium

Named after Nicolaus Copernicus, this element was artificially produced and researched.

Chromium
Chrome is a hard, malleable metal and is lustrous silver in color. In 1779, Louis-Nicolas Vauqueli extracted the metal chromium from the mineral crocoite.

The name chrome comes from the Greek word chrṓma (χρώμα), which means color. (The "color" of the tones, i.e. their sound, was also described in this way.)

Dyes can many dyes be made from chromium. A human body contains chromium. Most chrome ore is found in South Africa.

Chromium compounds are used in the manufacture of dyes. Commonly used: postal yellow and chrome green. Bicycle handlebars and car bumpers are coated with the silvery chrome. They look great and won't rust. Chromium is particularly important for steel production. Chrome vanadium steel does not rust and is very strong. Chromium salts are also used to tan leather.

Chromium itself is non-toxic, but some chromium compounds (e.g. the chromates) are toxic and carcinogenic.

Curium

Curium is an artificial element made in nuclear reactors. It is radioactive and fissile.

This element was named after Pierre and Marie Curie. We have the two scientists to thank for many insights into the structure of our matter.

Darmstadtium

Darmstadtium is an artificial element that was created in Darmstadt in 1994.

Dubnium
Dubnium/Db is artificially created by shooting atomic nuclei together. There are several ways to make dubnium:

 * $$\mathrm{{}^{243}_{\ 95}Am + {}^{22}_{10}Ne \rightarrow 5\, {}^1_0n + {}^{260}_{105}Db}$$

 * $$\mathrm{{}^{243}_{\ 95}Am + {}^{22}_{10}Ne \rightarrow 4\, {}^1_0n + {}^{261}_{105}Db}$$

 * $$\mathrm{{}^{249}_{\ 98}Cf + {}^{15}_{\ 7}N \rightarrow 4\, {}^1_0n + {}^{260}_{105}Db}$$

 * $$\mathrm{{}^{250}_{\ 98}Cf + {}^{15}_{\ 7}N \rightarrow 4\, {}^1_0n + {}^{261}_{105}Db}$$

 * $$\mathrm{{}^{249}_{\ 97}Bk + {}^{16}_{\ 8}O \rightarrow 4\, {}^1_0n + {}^{261}_{105}Db}$$

 * $$\mathrm{{}^{249}_{\ 97}Bk + {}^{18}_{\ 8}O \rightarrow 5\, {}^1_0n + {}^{262}_{105}Db}$$

Dysprosium
This element was named after the Greek word for difficult to access (dysprósitos). This has the following reason: Dysprosium belongs to the rare earths. The rare earths react chemically in a very similar way. In nature, they are usually found mixed together. It's hard to separate them. The discoverer of this element, Paul-Émile Lecoq de Boisbaudran, found dysprosium in 1886 using spectral analysis. But he only caught the light that this element emits, he couldn't get it pure. It was only in 1906 that Georges Urbain was able to obtain the element.

Einsteinium

Einsteinium is formed in nuclear power plants and when hydrogen bombs explode. This element was named after Albert Einstein, the developer of the theory of relativity.

Erbium
Like some other rare earths, erbium oxide is used to color glass and ceramics.

Europium

Appropriately, europium is used to protect against counterfeiting in euro banknotes. It fluoresces in UV light. Europium was also used in screens and mercury vapor lamps.

Fermium
Fermium is radioactive and its isotopes have a short half-life (maximum 100 days). Fermium was created in atomic bomb explosions, in nuclear power plants, and in the laboratory.

Small atoms can be made into larger atoms by adding particles (neutrons). This process takes place in nature in stars and especially in stellar explosions (->supernova). This is how the other elements were formed from the small hydrogen atoms.

This process can be reproduced in the laboratory. Up to the element fermium, the atoms can absorb neutrons and grow larger. The heavier elements decay immediately when neutrons are added. Even heavier elements can only be produced by shooting two atomic nuclei at each other.

Flerovium
Only a few atoms of flerovium were produced. It was named after Georgi Nikolayevich Fleorov.

Francium
Francium has an electron on the outer shell and is therefore an alkali metal. Its properties can therefore be predicted, but are difficult to verify since only tiny amounts of this element exist.

Gadolinium
Gadolinium is a rare element. The mineral lepersonnite-(Gd) contains this element. This mineral has a complex chemical composition: Ca(Gd,Dy)2(UO2)24(SiO4)4(CO3)8(OH)24 48 H2O.

Gallium
Gallium is a rare, silvery-white metal. About 100 tons of it are produced per year. It is used for the production of light emitting diodes and solar cells. Paul Émile Lecoq de Boisbaudran first produced this element in 1875. When naming it, he killed two birds with one stone: he named the fabric both after his country and after himself: both "France" (Gaul) and "Lecoq" (rooster) are called "Gallus" in Latin.

Germanium
The semi-metal germanium is used in the construction of transistors. In 1886, the German chemist Clemens Winkler produced germanium at the Bergakademie in Freiberg. He named it after the Latin name of his native country. Attention: Germanium powder burns.

Hafnium
Hafnium burns with a very bright light and is used in special flash lamps. Hafnium electrodes are used for welding. Some hafnium compounds are very hard.

Hafnium is used in large quantities in nuclear reactor control rods for nuclear submarines.

Hassium

Hassium is a man-made element.

Holmium
Holmium is used for high-power magnets, in lasers, and for control rods in breeder reactors.

Indium
Indium emits light with a blue, indigo spectral line. It was discovered by Ferdinand Reich and Theodor Richter in 1863. With few known indium deposits and much indium being consumed, it is the metal that may be the first to become depleted. It is used in aircraft, nuclear power plants and transistors. The metal does not burn, the powder is combustible. Indium can cause growth disorders in embryos.

Iridium

Iridium is heavy and is therefore found in the Earth's core and in some meteorites. At the end of the Cretaceous period, dinosaurs and many other creatures became extinct. The deposits of the sedimentary layer that marks the end of the Cretaceous are rich in iridium. An indication of a massive meteorite impact. The impact crater is in Mexico.

Iridium takes its name from the Greek word for rainbow (iris). It is used in alloys that need to be particularly hard, such as the ball of a ballpoint pen. It is also used in spark plugs, jewelry, as a catalyst, and in the UV coating of sunglasses.

Krypton
Krypton (atomic number 26) is one of the rarest elements and could only be obtained in tiny amounts with great effort. The explorers Ramsay and Travers therefore named it after the Greek word kryptós, which means "hidden". Krypton is used in halogen lamps. Although krypton is a noble gas, it can form compounds (krypton difluoride).

Kryptonite, dangerous for Superman, is made from a made-up element called kryptonium (atomic number 126).

Lanthanum
Lanthanum (Greek λανθάνειν, lanthanein, "to be hidden") was discovered in 1839 by the Swedish chemist Carl Gustav Mosander. He grew crystals from cerium nitrate in 1839. To his surprise, another crystal form formed. Another element was obviously hidden in the cerium nitrate. Mosander named it lanthanum after the Greek word for "hidden". It is used in glasses and in flints.

Lawrencium

Lawrencium, named after the inventor of the cyclotron, is made by colliding atomic nuclei in a cyclotron.

Livermorium
Only a few atoms of livermorium were produced. The element was named after the Lawrence Berkeley National Laboratory (LLNL) in California, USA.

Lutetium
Lutetium is difficult to obtain and therefore expensive. It is not used on a large scale but mostly only for scientific experiments.

Meitnerium

Meitnerium is a man-made element.

Medelevium

Mendelevium, named after Dmitri Ivanovich Mendeleev, is made by colliding atomic nuclei. For this, Einsteinium253Es is bombarded in a cyclotron with accelerated helium nuclei4He. This creates Mendelevium256Md and a neutron.

Molybdenum
Molybdenum was named after the Greek name for lead. Molybdenum tolerates high temperatures and is used for steel alloys. It is used as a catalyst in the petroleum industry. Many living things also use molybdenum in bio-catalysts. Some bacteria produce fertilizer from atmospheric nitrogen. For this you need molybdenum (formula Mo). (see picture) Pieces of metal do not burn, but powder burns easily.

Moscovium
Only a few atoms of moscovium were produced. The element was named after the city of Moscow.

Neodymium
Neodymium - the "New Twin" - is one of several chemisch similar substances. Neodymium, like its twins, can be used for magnets. Neodymium powder burns.

Neptunium

Neptunium is created in nuclear reactors and can be used as fuel in nuclear reactors and also in the construction of atomic bombs. There are about 20 different neptunium isotopes. The longest-lived isotope is 237Np with a half-life of 2.144 million years.

Nihonium

A few atoms of nihonium were artificially produced. Nihon means "Japan" (Japan) in Japanese.

After the discovery, the element was first given the systematic name ununtrium (chemical symbol Uut), a formation from Latin unum for 'one' and Latin tria for 'three', corresponding to atomic number 113. It was also called eka-thallium, composed of Sanskrit eka for 'one' and thallium, with reference to its classification in the periodic table 'a place below thallium'.

Niobium
The elements niobium and tantalum always occur together in ores. This element was named after Niobe, daughter of Tantalus. This element was independently studied and given different names by two chemists: Charles Hatchett (1801) Heinrich Rose (1844). The IUPAC is responsible for naming the elements. It was not until 1950 that the name niobium was agreed upon. Niobium serves as a steel alloy and is used in jewelry and coins. Niobium does not burn, but niobium powder is combustible.

Nobelium

Only a few thousand atoms of the element nobelium have been produced to date.

Oganesson
Only a few atoms were made of the element oganesson. It was named after Yuri Zolakovich Oganesian.

Osmium
Osmium is durable, hard and heat resistant, but also quite expensive. Some artificial heart valves contain an osmium alloy. Like tungsten, it used to be used in light bulbs.

Palladium
Palladium was named after the recently discovered asteroid Pallas, which in turn was named after the Greek goddess Pallas Athena. William Hyde Wollaston, who gave the name, extracted the element from platinum ore in 1803. Palladium is used as a catalyst. So it destroys toxic gases in the exhaust of the car. Good white gold alloys contain palladium in addition to gold. White gold is used for coins, dental crowns and jewellery.

Amazingly, the solid metal palladium has cavities inside. Hydrogen gas can therefore flow through hot palladium sheets as if through a sieve and thus be separated from other gases. If you put a piece of palladium in a compressed gas bottle and fill it with hydrogen, the palladium absorbs the hydrogen like a sponge. One liter of palladium solutions can store three thousand liters of hydrogen. (Tank for hydrogen cars.) Chunks of palladium do not burn, but powder burns easily.

Polonium
Radioactive elements turn into other, lighter elements. They emit radiation. In some mines, miners breathe in the radioactive gas radon. When radon decays, it turns into the metal polonium. Polonium can cause lung cancer. It was used as a neutron source in the atomic bombs that destroyed Hiroshima and Nagasaki.

Praseodymium
"Leek Green Twin" is the translation of the name of this element. If you look at the pictured praseodymium compound, the designation leek green (Greek: prásinos) becomes clear. But what is the meaning of the word twin (Greek: didymos)? In 1874, Per Teodor Cleve recognized that the substance obtained by Carl Gustav Mosander was two different substances that resembled each other almost like twins.

Praseodymium is used to build powerful magnets. Praseodymium powder burns.

Promethium
Promethium is formed through the radioactive decay of other elements such as uranium. There is about 570g of promethium, finely distributed, all over the world. (The amount was not actually found, but only determined by calculation.) In recent decades, enough promethium has been produced in nuclear power plants that chemical experiments could be carried out with it. Promethium is a silvery heavy metal that reacts similarly to neodymium.

Some atomic bomb builders saw themselves in the role of Prometheus: they brought nuclear fire to mankind. (Read at Richard P. Feynman.)

The discoverers of this element, on the other hand, had a different intention: They named the element after Prometheus as a warning against the nuclear arms race.

Protacinium

In the mineral uranium, the element uranium decays and the element protacinium (234mPa) is formed for a short time, which quickly (half-life: 1.17 minutes) decays into actinium. This isotope was discovered by Kasimir Fajans and Oswald Helmuth Göhring in 1913. A long-lived isotope of the element protacinium (231Pa) was discovered by Otto Hahn and Lise Meitner in 1918. (Half-life: 32,760 years)

Radium
Radium comes from the Latin word for ray ("radius"). The element radium decays, emitting alpha rays (helium nuclei), beta rays (electrons), and gamma rays (X-rays). All elements that emit such rays are called radioactive. Radium was first used as a medicine and in cosmetics. It took several years before the dangers of radioactive radiation were recognized and almost thirty years before radium was no longer used for it. Radium was discovered by Henri Becquerel and studied in detail by Marie and Pierre Curie. (They died as a result of the radiation.)

Rhenium
Rhenium, from the Latin word for the river Rhine (rhenus), is added to alloys to improve them. Due to the high forces, turbine blades can deform (technical term: "creep") or even break (technical term: "fatigue"). Thermocouples are made from an alloy of platinum and rhenium. With them you can withstand high temperatures (up to 2200°C) measure. It is also used for heating wires and incandescent lamps.

Rhenium metal does not burn, but rhenium powder does.

Rhodium
Platinum ores often contain chemically similar elements. In 1803, William Hyde Wollaston extracted rhodium from platinum ore. It is used as a catalyst and as a coating for jewelry. A thin layer of rhodium prevents metals from tarnishing and gives it a silvery sheen. Rhodium can also be used to make mirrors. Pieces of metal do not burn, but powder burns easily.

Roentgenium

Roentgenium is a man-made element. It was named after Wilhelm Conrad Roentgen.

Rubidium
All atoms emit a light that is typical for them. Rubidium emits a purple-red light. Using this light, Robert Wilhelm Bunsen and Gustav Kirchhoff discovered rubidium in 1861. Bunsen then extracted 9 g of rubidium salt from 44,200 l of spring water. (The Latin word for red is "rubidus". This is also where the gemstone ruby got its name.) Rubidium is used for a few applications such as some vacuum tubes. Rubidium burns in air and explodes when quenched with water.

Ruthenium
Ruthenium was named by the element's discoverer, Karl Ernst Claus, after the Latin name for Russia (ruthenia). Tiny amounts of this substance improve the quality of steel alloys and protect them from rusting. Ruthenium is also used to make hard drives and as a catalyst. Pieces of metal do not burn, but powder burns easily.

Rutherfordium

Rutherfordium is a man-made element that has a short half-life. It was named after Ernest Rutherford, who provided an impetus for the development of other atomic models with a simple atomic model.

Samarium

Samarium is extracted from the mineral samarskite. This mineral was named in 1847 after the mining engineer who discovered it. Elements were often named after Greek and Roman deities in the past. This element was the first to be named after a human.

The mineral samarskite contains uranium and has therefore been mined in significant quantities. The by-product samarium is used in lasers, magnets and as a catalyst.

Seaborgium

This man-made item was nach named Glenn T. Seaborg. Seaborg succeeded in producing gold atoms in 1980. The alchemists were already pursuing this goal.

Selenium
Selenium is a metalloid and comes in three forms (modifications): There is silver-grey metallic selenium, black non-metallic selenium and red non-metallic selenium. It was discovered by Jöns Jakob Berzelius in 1817. The word "selenium" comes from the Greek name of the moon "Selene". It is used for building semiconductors and for exposure meters. In small traces, selenium is essential for life, in larger amounts it is acutely poisonous. Selenium can also cause significant organ damage (liver, heart).

Strontium
A strontium-bearing mineral was discovered and studied by Adair Crawford in Strontian (Scotland) in 1790. Strontium salt is used in the aluminum industry and to make fireworks. It is sometimes found in anti-inflammatory toothpaste. Strontium is also used in some vacuum tubes. About 500,000 tons of strontium salt are mined every year.

Strontium fires cannot be extinguished with either water or carbon dioxide.

Tantalum
Tantalum hardly reacts, it is largely chemically inert. Tantalum oxide does not react with water or acids. Figuratively speaking, tantalum oxide is incapable of quenching its thirst. In Greek mythology, the evil Tantalus could not quench his thirst as punishment for his misdeeds. This element was therefore named after him.

Tantalum powder burns.

Technetium
This element was discovered in minerals in 1925. Technetium is the first (1937) man-made element and got its name from the Greek word for artificial (τεχνητός / technētós). In nuclear power plants, technetium forms as radioactive waste. Approximately 80 t of technetium have accumulated to date. Some of its isotopes have a half-life of around 200,000 years. In small amounts it is used in nuclear medicine.

Tellurium
Tellurium comes from the Latin word "tellus" which means earth. It was made in 1782 by Franz Joseph Müller von Reichenstein. It is used as an additive to alloys and the oxide as a glass.

Tennessine
Only a few atoms were made of the element tennessine. It was named after Tennessee, USA.

Terbium
Terbium is used in magnets and to dope semiconductors.

Thallium

Thallium is used for lenses in photocopiers and photocells.

Thallium is highly toxic. Possible course of poisoning in humans:

2nd-3rd Day: Alternating diarrhea and constipation.

2nd week: hair loss

2nd-3rd week: blurred vision, excessive pain perception, abnormal heart rhythm, muscle weakness (can result in death) After the vPoisoning often results in permanent damage to health: disturbed reflexes, muscle atrophy. Even chronic poisoning with small amounts poses a significant health risk!

A thallium compound was previously used as a rat poison because it has a delayed effect and the rats do not realize that the baits are poisoned. (Young rats have to eat something as "tasters". If they get sick, no other rat will eat it.)

Thorium

Elements can have different numbers of neutrons in the nucleus. They are called isotopes. Chemically, they react in the same way, but they have different lifespans. (The half-life is how long it takes for half of the substance present to decay.) To the chemist, isotopes with a very, very long half-life are no different from normal, stable elements. You can find ores, extract them and experiment with them.

Thorium was discovered by Jöns Jakob Berzelius in 1829. It's a radioactive element. Its longest-lived isotope 232Th has a half-life of 14,050,000,000 years. Because of its long half-life, it is also found in the earth and because of its long half-life, this thorium isotope emits very little (low dose rate).

Therefore, the danger of thorium was misjudged. The harmfulness of the radioactive radiation was not recognized at first and then it took several years until the radioactive substances were no longer used in everyday goods. Thorium was used in mantles, welding electrodes, glow electrodes. Thorium glass lenses have special optical properties. Thorium dioxide was even used as an X-ray contrast medium: the contrast medium containing approx. 5g thorium was injected into the patient's veins before the X-ray was taken. Many patients developed cancer after 30-35 years. (The thorium is stored in the body. It takes 22 years for half of the stored thorium to leave the body: biological half-life.)

Thorium is also suitable for use in nuclear power plants. In the nuclear power plant, the thorium isotope 232Th is irradiated with neutrons 1n and turns into the thorium isotope 233Th. (Calculation: 232+1=233). This highly radioactive thorium isotope has a half-life of 22 minutes and decays to fissile uranium in two steps. Nuclear power plants that use thorium generate a lot of nuclear waste and facilitate the construction of nuclear bombs (technical term: proliferation).

However, it is also possible to use thorium to destroy nuclear-grade plutonium (keyword: MOX fuel element).

Thulium
Thulium is named after the island of Thule. This island was discovered far to the north in ancient times and later associated with many myths.

Thulium is used in dosimeters to measure radioactive emissions. It is also used in scintillators and lasers.

Xenon

Xenon can be used as a fill gas in lamps to increase the life of the tungsten filaments and also the luminous efficacy. There is also an application in headlights, which, in contrast to incandescent lamps, have a higher light output with lower energy requirements. Xenon is used in excimer lasers.

Ytterbium
Ytterbium is used in specialty steel, lasers, and magnets. The best permanent magnets contain ytterbium.

Yttrium
In 1794, Johan Gadolin found an ore in the Ytterby mine in Sweden, from which yttrium was extracted. In 1824, Friedrich Wöhler extracted the element yttrium from it. Yttrium is one of the rare earths (which are not that rare). It is used for magnets, fuel cells and spark plugs. Yttrium powder can build up in the lungs and damage them. Pieces of metal do not burn, but powder burns easily.

Zirconium
The zircon gemstone can have many colors due to the addition of other elements: colourless, red, yellow, green, blue, brown or black. This gemstone has been used since ancient times. It can easily be confused with the diamond and is sometimes sold by scammers as a "real" diamond. Experts can easily tell them apart, as zircon is not nearly as hard as diamond. Zirconium is used for steel alloys and in nuclear power plants. Pieces of metal do not burn, but powder burns easily.

title: Wikijunior:The Elements/Rare Elements


text:
Wikijunior:The Elements/Strange Element

The mysterious element not listed on any periodic table.

How does it look, smell, and taste?
Individual neutrons cannot be seen, smelled or tasted.

Since neutrons do not attract each other, there are no clumps of neutrons on Earth. Therefore, it is not surprising that neutrons are not listed in the periodic table of the elements. But there are stars made of this element.

How was it discovered?
Walther Bothe and Herbert Becker produced the neutron in 1930 and verified it with a measuring instrument, but they didn't realize what they had discovered. It wasn't until two years later that James Chadwick found out what kind of particle it was and called it a neutron. The average lifespan of individual free neutrons is just under 15 minutes.

Where does the name come from?
The neutron was so named because it is electrically neutral. It has the symbol 'n'. As an element, it is also called neutronium.

Where is it found?
Single neutrons are produced in nuclear reactors.

Astronomers have also captured images of stars made up only of neutrons.

What possible uses are there?
Neutrons are used in radiation therapy. Neutrons play an important role in nuclear fission as well.

Is it dangerous?
Yes! Neutron radiation is the most dangerous type of radioactive radiation.

title: Wikijunior:The Elements/Strange Element


text:
Among Us/The Skeld

The Skeld is an iconic Among Us map. When someone thinks of Among Us, they'll probably think of the Skeld. In this chapter, some strategies that can help you win in this map (no matter what role you play) will be explored.ou

Imposter Strategy
One of the most distinctive features of The Skeld is the variety of vents. Make good use of The Skeld's extensive network to make killing easy. Also, you can use sabotage to lead the crew away from bodies. Killing lone crewmates in obscure rooms, then cutting the lights can be a powerful combination.

title: Among Us/The Skeld


text:
User talk:64.237.223.12

You cannot edit for 1 day due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 01:29, 21 July 2023 (UTC)

title: User talk:64.237.223.12