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Adoption Hiv Parents
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Hiv+ parents: adoption or pregnancyHi, my wife and me are both hiv+ with undetectable viral loads since 4 years and feel very well. Having decided to become parents we'd like to have your advice on either pregnancy or adoption. Is adoption possible in our case and would it not be...
Response from Brooks Jackson, M.D.
Johns Hopkins University, School of Medicine...You should check with adoption agencies to see what your options are. Becoming pregnant is certainly possible but does risk the baby becoiming infected. This Read more »
Disclosure of hivWe are in the process of adopting a child overseas with Hiv. He is 3.5 years old. I have a few... Read more »
Please AdviceDr Frascino, we are looking for advice...plz answerWe are planning on adopting a 3 year old kid ,... Read more »
Ukraine Says No to Elton John's Desire to Adopt an HIV-Positive Boy...put in a request to adopt Lev, who he met while he and his HIV/AIDS foundation visited a Ukrainian orphanage for the children of parents with HIV. But he did express a desire to adopt the boy, spurring Pavlenko's reaction. "The law is the same... Read more »
Looking to adopt? Call a lawyer first...enacted a statute forbidding the denial of custody to a biological parent or grandparent solely because that person has HIV. In adoption cases, in which deference to the rights of the biological parents plays a different role, the results are... Read more »
Chicago Tribune Examines "Unexpected Challenges" of Raising HIV-Positive Teens...examined the "unexpected challenges" that some parents of HIV-positive teenagers face. According to the Tribune , "thousands of parents who adopted" children living with HIV/AIDS in the late 1980s through the mid-1990s "had not planned" on the... Read more »
Nebraska Settles Lawsuit With Man After Refusing to Allow HIV-Positive Woman to Adopt Child...fought to adopt a young boy who was placed with them as a state ward in 1992. The state Department of Social Services opposed the adoption, saying that GayLynn Brummett's HIV-positive status made it unlikely that she could parent the boy into... Read more »
Connect With Others
adopting a child
Posted by Anonymous, 2 Replies...I am hiv+ and my husband of 4 years is negative. I was dignoised hiv+ when I went for physcials for adoption. This just shattered my Read more »
Posted by Anonymous, 2 Replies...My husband is HIV+ and we have gone through the sprem washing and IVF with no luck. We are moving toward adoption but I'm afraid that we won't be approved because of his HIV status. Has anyone adopted successfully with one parent being +? Read more »
Would Love To have a child
Posted by micah0320, 2 Replies...living in Atlanta, GA. I would love to have a child. Of seven siblings I am the only one without children. If there is a willing HIV+ female (race not important) around the same age that would like to meet and talk about having a baby together,... Read more »
I'm just diagnosed
Posted by Anonymous, 3 Replies...hi everyone, I'm 31 years old female from Indonesia, today, i just diagnosed as HIV+. I got it from my ex husband. Thank God, my 2,5 years old daughter is negative. I'm planning to re-marry in a short while... Read more »
Resource Centers
Guides for People With HIV


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French President Nicolas Sarkozy says he will run for another five-year term in elections starting in April.
Sarkozy has lagged behind Socialist candidate Francois Hollande in opinion polls for months. Pollsters say the President will face an uphill battle to convince disillusioned voters that they should elect him again.
Sarkozy made the announcement on national TV network TF1 on Wednesday night, saying, "Yes, I am a candidate."
The first round of the two-round elections is just two months away, April 22. Sarkozy was widely expected to run but kept his intentions quiet as other candidates have been openly campaigning for months.
Keywords: France politics, Nicolas Sarkozy
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Why was "tantrum" trending last week?
"imprudent, not discrete" (early 15c.) and indiscrete "not containing distinct parts" (c.1600) are both from Latin indiscretus "unseparated; indistinguishable, not known apart," the former via an Old French or Medieval Latin secondary sense. From in- "not" (see in- (1)) + discreet. Related: Indiscreetly; indiscreetness.


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One day of blading with Fritz Peitnzer(Razor) and Brady Johnston(Remz) with the brand new Razor Silhan's and Remz Hr1.2's on Wednesday Aug. 1st.
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See how to make a top-rated recipe for cheesy stuffed pasta shells.
In this video, you'll see how to make jumbo pasta shells filled with three kinds of cheese and baked in a rich mushroom and pasta sauce. This top-rated recipe is a perfect weeknight recipe; it's quick and easy to assemble and bakes up bubbly and delicious in about an hour. This is also a great, satisfying vegetarian option. Watch the video, then get Renee's 5-star recipe for Stuffed Shells III.
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Brian Banks has signed on to make his true life story into a movie.
His luck seems to be turning around, but this started long before he was signing movie deals.
This happened after promising high school football player Banks was accused of raping Wanetta Gibson in 2002. Banks was convicted and spent five years in prison.
Later, he was exonerated after he met with Gibson and he taped her admittedly lying to the judge about the accusations. The conviction was overturned in May 2012.
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text: Haunted by Chuck Palahniuk buy used Used & Rare price $9.70 new from$14.40 shop with confidence SPECIAL SHIPPING CONSIDERATIONS FOR USED & RARE ITEMS. Please see the special considerations for shipping Used & Rare items, including extended delivery times, possible import duties & taxes. Delivered in 3-5 weeks Publisher: PENG RAND Condition: The following ISBNs are associated with this title: ISBN - 10:1400032822 ISBN - 13:9781400032822 Seller Comments: Ships same day or next business day! Expedited shipping available. Used sticker and some writing and/or highlighting. Used books may not include working access code or dust jacket. From the Publisher Haunted is a novel made up of twenty-three horrifying, hilarious, and stomach-churning stories. They're told by people who have answered an ad for a writer's retreat and unwittingly joined a "Survivor"-like scenario where the host withholds heat, power, and food. As the storytellers grow more desperate, their tales become more extreme, and they ruthlessly plot to make themselves the hero of the reality show that will surely be made from their plight. This is one of the most disturbing and outrageous books you'll ever read, one that could only come from the mind of Chuck Palahniuk.


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Kernel Korner - Easy I/O with IO Channels
where gio is the applicable IO Channel, condition is a bitmask of the triggered events and data is the last argument given to g_io_add_watch().
If the return value of the callback is FALSE, the watch is automatically removed.
In our example program in Listing 1, we create two watches, one for each of our IO Channels.
The Glib library provides three basic interfaces for reading from an IO Channel.
The first, g_io_channel_read_chars(), is used to read a specific number of characters from an IO Channel into a pre-allocated buffer:
GIOStatus g_io_read_chars (GIOChannel *channel, gchar *buf, gsize count, gsize *bytes_read, GError **error);
This function reads up to count bytes from the IO Channel channel into the buffer buf. Upon successful return, bytes_read will point to the number of bytes actually read. On failure, error will point to a GError structure.
The return value is an integer with one of four values: G_IO_STATUS_ERROR (an error occurred), G_IO_STATUS_NORMAL (success), G_IO_STATUS_EOF (end-of-file was reached) or G_IO_STATUS_AGAIN (resource temporarily unavailable, try again).
The second interface, g_io_channel_read_line(), is used to read an entire line from a given IO Channel. It will not return until a newline-delimited line is read:
GIOStatus g_io_channel_read_line (GIOChannel *channel, gchar **str_return, gsize *length, gsize *terminator_pos, GError **error);
Upon successful return, str_return will contain a pointer to a newly allocated block of memory of length bytes. terminator_pos is the offset into str_return of the terminating character. The data returned by this function must be freed via a call to g_free().
The final interface, g_io_channel_read_to_end(), reads all remaining data from the file into the given buffer:
GIOStatus g_io_channel_read_to_end (GIOChannel *channel, gchar **str_return, gsize *length, GError **error);
Upon successful return, str_return will contain a pointer to a newly allocated block of memory of length bytes, which must be freed via g_free().
This function should not be used on IO Channels that map to file descriptors that do not necessarily return end-of-file when exhausted of data. For example, we could not use this function in our example program, because pipes do not return end-of-file until the other side has closed its end of the connection. Thus, our example would block indefinitely if we use g_io_channel_read_to_end().
Instead, in our example, we use g_io_channel_read_line() to read an entire line from the pipe.
Glib provides a single interface for writing to an IO Channel:
GIOStatus g_io_channel_write_chars (GIOChannel *channel, const gchar *buf, gssize count, gsize *bytes_written, GError **error);
A successful call to g_io_channel_write_chars() will write up to count bytes from the buffer pointed at by buf into the file represented by the IO Channel channel. If count is negative one, buf will be treated as a NULL-delimited string. On return, bytes_written contains the actual number of bytes written.
Like C's Standard I/O Library, IO Channels perform buffered I/O to optimize performance. Thus, a write request may not actually be submitted to the kernel after each call to g_io_channel_write_chars(). Instead, glib may wait until a sufficiently large buffer is full and then submit the write request, in one large swoop.
The g_io_channel_flush() function is used to force a submission of any pending write requests to the kernel:
GIOStatus g_io_channel_flush (GIOChannel *channel, GError **error);
Buffering can be turned off altogether, if so desired:
g_io_channel_set_encoding (gio, NULL, NULL); g_io_channel_set_buffered (gio, FALSE);
The second function disables buffering. The first sets the IO Channel's encoding to NULL, which is required for disabling buffering.
In our example program, we use g_io_channel_write_chars() to write a small string to the pipe. We do not mess with the buffering of the IO Channel.
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According to Allen Meadows: "Bright red sweet cherry pinot fruit and flavors that lack much nuance or complexity. The mouth feel of this wine is quite appealing as is the elegance and detail but frankly, this is more about the attractive essence of pinot noir than the underlying terroir." (Nov 11, 2001)
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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2001 Domaine Louis Jadot Chambolle-Musigny 1er Cru "Les Feusselottes"
2000 Robert Arnoux Vosne-Romanée 1er Cru "Aux Reignots"
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2010 Evening Land Vineyards Saint-Romain Blanc (Elsewhere $30)
2010 Domaine Louis Moreau Chablis Grand Cru "Les Clos"


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State candidates meet at forum
WORTHINGTON -- With the election less than a week away, District 22A Rep. Doug Magnus, R-Slayton, and District 22B Rep. Rod Hamilton -- along with opponents Mike McCarvel and Richard Peterson, participated in an open forum at the Worthington High School Media Center -- taking a last opportunity locally to get their message out.
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What To Feed A Leopard Gecko
What To Feed Leopard Geckos: Part of the ease of caring for a leopard gecko comes in the food that should be provided. Adult geckos can be fed every other day while baby leopard geckos should be fed everyday. These lizards are insectivores meaning they mostly eat insects. In captivity they can be offered crickets, mealworms, superworms, silkworms and small cockroaches as a staple diet.
Don't forget about the FREE mini e-course about the Top 10 Essential Steps to Buying, Keeping & Breeding Healthy Leopard Geckos. You can sign up to the right.
Leopard Gecko Treats
As a treat you can offer your leopard gecko an occasional pinkie mouse. One that is only a few days old will be small enough for them to handle and only to full grown adults. In fact, pinkie mice are a wonderful choice to offer breeding females. You can also offer them waxworms as a treat. Waxworms should be especially offered sparingly because they can become addictive to geckos. They are chocolate in the leopard gecko world; fattening and generally un-healthy. In order to avoid choking, the prey that you offer your leopard gecko should be no larger than half the width of the gecko's head.
How Much Food Should You Give a Leopard Gecko at One Time?
Part of understanding how to feed leopard geckos is knowing how much to give them to eat at one time. You should only feed them as much as the gecko will consume at the time of feeding. It depends on the size of the leopard gecko. You might offer your gecko anywhere from 4 to 8 crickets at one time. It is not good to leave crickets running around the leopard gecko's enclosure for a long length of time. It can cause the gecko to become stressed out and hungry crickets are known to nibble on the gecko. Mealworms, superworms or anything else that can be contained in a dish on the other hand can be left within the cage without putting the gecko in danger.
Gut Loading the Prey
Another part of keeping your leopard gecko healthy in regards to feeding it, is making sure that you gutload all food items for 24 hours prior to feeding it to your lizard. Gutloading is feeding the crickets or other insects a very nutritious, high quality food prior to feeding to your lizard. Offering your lizard a healthier insect in turn makes a healthier gecko. You can offer the insects things like fruits, vegetables and grains. They also offer commercially made products that come in a powdered form and can be offered to the prey. Along with gutloading, you can offer your leopard gecko calcium and vitamin supplements by sprinkling the prey with powdered supplements before you feed them to your gecko. Calcium and vitamins are very important to the overall health of the leopard gecko but make sure that you offer the crickets to your gecko right away after dusting before the cricket can clean itself off. Dusting is also a good way to enrich the diet of baby leopard geckos and breeding females.
Water should also be offered to your leopard gecko and kept fresh at all times. Stagnant water is a breeding ground for bacteria which can lead to illness in your leopard gecko so the water should be changed regularly. The mentioned activities are only a few among so many ways of caring for leopard geckos. Learn more by reading more leopard gecko articles on this site.
Leopard Gecko Video
Check out the following video about leopard geckos. It will put a smile on your face!
Leopard Gecko FAQQuestion: My Leopard Gecko is turning white! What is going on? Please help!
Answer: It is okay. He/she is just shedding. Babies will shed quite frequently while they are growing as they grow out of their old skin very quickly. You may want to gently mist them with water when this occurs to make shedding easier. They will eat their shed skin so don't be surprised if you come home one day and your previously white gecko is now showing bright colors, but yet there is no shed skin in the cage. The main thing to do is to make sure that all the skin comes off between their toes after shedding. If it didn't, you can get your gecko wet and GENTLY try and work it out. Be very careful not to take the toes off! Its also okay if they don't eat during this time.
What to Feed a Leopard Gecko: Crickets, Silkworms, Superworms, Small Cockroaches, and for treats, an occasional wax worm or pinkie mouse.


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Petition Calls On Congress To Dress Like NASCAR Drivers
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Originally published on Fri March 22, 2013 9:55 am
Good morning. I'm Steve Inskeep. This idea surfaced at We the People, the web page that lets you petition the White House. A petition calls on member of Congress to dress like NASCAR drivers. Most race drivers wear outfits covered with the names of sponsors. This plan would require lawmakers to be covered with patches announcing the names of their major donors. So far, this proposal is short of the needed signatures. They made need a sponsor to get their campaign over the top. It's MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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Why do we bother citing someone elses work in our papers? Most people's initial answer is so they don't get caught plagiarizing. While that is certainly true, there are other more important reasons we cite that improve what we write.
When we conduct research, we need to cite our work to show where we found information. This gives credit to the original writer of the text you are using to support your points. It also, however, shows your reader that you conducted research and know what information is out there about your topic. Demonstrating this gives you credibility with your reader and he or she will consider you more reliable. Your reader will be more likely to trust your analysis, opinions, and ideas. (more…)


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Ashleyluvssugar Plays Spoiler in San Luis Rey
A year and a half after his last stakes race, Ashleyluvssugar broke through for his first graded stakes win in the $200,000 San Luis Rey Stakes (gr. IIT) March 21 at Santa Anita Park.
A year and a half after his last stakes race, Ashleyluvssugar broke through for his first graded stakes win in the $200,000 San Luis Rey Stakes (gr. IIT) March 21 at Santa Anita Park.
The Audemars Piguet Queen Elizabeth II Cup (HK-I) at Sha Tin April 26 drew 61 nominees, including last year's winner Designs On Rome, 2014 Dubai World Cup (UAE-I) winner African Story, and U.S.-based Finnegans Wake.
Finnegans Wake, the 6-year-old son of Powerscourt, will look to extend his grade II turf winning streak to four in the $200,000 San Luis Rey Stakes (gr. IIT) going 1 1/2 miles March 21 at Santa Anita Park.
St. Elias Stable and West Point Thoroughbreds' Ring Weekend stormed by on the far outside to win the $400,000 Frank E. Kilroe Mile Stakes (gr. IT) March 7 at Santa Anita Park.
David Heerensperger and Jose Nelson's Winning Prize will look to defend his title in $400,000 Frank Kilroe Mile (gr. I) March 7 at Santa Anita Park.
Defending winner and two-time Horse of the Year Wise Dan and 2014 champion turf male Main Sequence are among 74 horses on the list of early nominees to the $500,000 Woodford Reserve Turf Classic (gr. IT) at Churchill Downs.
Finnegans Wake extended his winning streak in graded turf races to three with a late-running victory in the San Marcos Stakes (gr. IIT) Feb. 7 at Santa Anita Park.
Finnegans Wake and Patrioticandproud are set to renew their rivalry once again in the $200,000 San Marcos Stakes (gr. IIT) Feb. 7 on the grass at Santa Anita Park.
Santa Anita Park, Fair Grounds, Gulfstream Park, Parx, Laurel Park, Turfway. view slideshow
Veteran turf runner Finnegans Wake has found a home in California, coming from off the pace once again to capture the $200,000 San Gabriel Stakes (gr. IIT) Jan. 3 at Santa Anita Park.
After breaking through with his first stakes victory in six tries, Dynamic Sky attempts to surpass $1 million in career earnings as one of the favorites in the $200,000 San Gabriel Stakes (gr. IIT) Jan. 3 at Santa Anita Park.
Finnegans Wake recorded the biggest win of his career when he held off longshot Patrioticandproud to take the $251,250 Hollywood Turf Cup (gr. IIT) at Del Mar Race Course on Nov. 27.
Sycamore Stakes (gr. IIIT) winner Holiday Star, in the best form of his career, ships in from Maryland for trainer Graham Motion to test the firm turf at Del Mar in the $250,000 Hollywood Turf Cup (gr. IIT) Thanksgiving Day.
Well positioned just behind the leaders early, Villandry swung out for the drive and drew off to victory in the $114,000 River City Handicap (gr. IIIT) over a very firm Churchill Downs turf course Nov. 8.
Claire Novak and Tom LaMarra handicap the $100,000 River City Handicap, which will be run on Saturday, November 8 at Churchill Downs. watch video
Silver Max returns to his favorite track Nov. 8, getting a bit of class relief while looking for a rebound in the $100,000 River City Handicap (gr. IIIT) at Churchill Downs.
Tonalist, the Belmont Stakes and Jockey Club Gold Cup winner, settled in at Santa Anita Park after Fed Ex flight the night of Oct. 28.
As part of Donegal Racing, Amanda Gillman often goes to the track with her mother Paula when one of their horses is in action, and accompanies them to the saddling paddock, flanking the runner's right side.
TimeformUS Weekend Stakes Plays for the G1 Shadwell Tuf Mile, featuring lifetime PPs from Wise Dan. read blog
Tom LaMarra and Claire Novak at Keeneland to preview the Shadwell Turf Mile featuring Wise Dan, Optimizer, Silver Max, Kaigun, and Seek Again. Watch Video
Two-time Horse of the Year Wise Dan faces the stiffest challenge of his remarkable return from colic surgery when he takes on Seek Again and Silver Max among seven rivals in the $1 million Shadwell Turf Mile (gr. IT) Oct. 4.
Bright Thought turned the tables on his heavily favored stablemate Big John B in the $200,000 John Henry Turf Championship (gr. IIT) Sept. 28 at Santa Anita Park with his first win since March 2013.
An overpowering 5 1/4-length winner of the Del Mar Handicap (gr. IIT) last month, Big John B returns for the John Henry Turf Championship (gr. IIT) at Santa Anita Sept. 28 against many of the same horses he beat previously.
Though he has been with Wise Dan throughout a 30-race campaign that began in the winter of 2010, trainer Charlie LoPresti continues to be awed by his two-time Horse of the Year.
Two-time Horse of the Year Wise Dan, making his first start since returning after May 16 colic surgery, held off 29-1 shot Optimizer to win the $250,000 Bernard Baruch Handicap (gr. IIT) at Saratoga.
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VIEWS: 312 PAGES: 2 CATEGORY: Resumes POSTED ON: 6/20/2012
John Albertson is a strategic Global Business Development Account Manager with a proven track record in managing multibillion dollar international companies within the industrial, electrical / electronics, consumer, automotive and food & beverage sectors. His expertize includes engineering and commodity resins, TPE's, additives and colorants.
JOHN F. ALBERTSON Chicago, Illinois 60607 312.733.9840 (home) firstname.lastname@example.com http://www.linkedin.com/pub/john-albertson/15/47/886 SUMMARY Strategic Global Business Development Account Manager with a proven track record in managing multibillion dollar international companies within the industrial, electrical / electronics, consumer, automotive and food & beverage sectors. Expertize includes engineering and commodity resins, TPE's, additives and colorants. Diverse background encompassing marketing, strategic planning, global R&D product development, engineering and sales management. Highly effective in motivating and directing sales and business development account managers on how best to deliver their products and services to complex global companies. Exceptional relationship building skills. Team player who thrives in an environment that values problem-solving, leadership, innovation and taking initiative. PROFESSIONAL EXPERIENCE LATI Industria Termoplastici S.p.A., 721040 VEDANO OLONA (VA) ITALY 1/2012 - Present An independent European compounder leading the way in hi-tech thermoplastics North America Consultant (independent agent) PolyOne Corporation, Avon Lake, OH 2008 – 11/2010 A global provider of polymer materials, services and solutions that serve industrial, commercial and consumer markets. Strategic Global Business Development Account Manager Challenging new role formed by the CEO that required changing the attitudes and directions of multiple business units responsible for their own profit / loss. This entailed moving its largest most important customers under one corporate group responsible for setting the strategic direction and providing a central point of contact. Directed sales managers, application development engineers, and corporate R&D worldwide through target focused in-depth customer analysis. Managed ITW, Emerson Electric, Kraft Foods and Motorola with combined annual sales of $25 million. Developed global strategies as complex as ITW with its 850+ companies in 55 countries to significantly increase the efficiency of the five business organizations competing in these highly competitive markets. Created $3MM in target opportunities through comprehensive analysis of existing business, sales translation programs, global team calls focusing on core competencies and corporate partnerships at active and new locations. Led a cross-functional team on a four-year / $6 million development food & beverage R&D project that required approval through the Chinese Ministry of Health, FDA and the European Union Regulatory Food Safety Authority. Managed a $9 million global R&D program to develop an environmentally friendly non-halogenated flame retardant engineering thermoplastic. Key attributes for the two year project included partnering with multi-national customer engineering teams to define material requirements, product testing, and pricing. Ticona, Florence KY 2006 - 2008 A division of Celanese, a global technology and specialty materials company. Market Development Specialist Directed application development engineers, market development managers and sales account managers working with the major automotive companies and their tier suppliers. Managed the market development of similar applications in the heavy truck industry. Transitioned over to a similar role concentrating on the Electrical / Electronic market. Increased annual sales by $5 million within a $20 million potential market over two years by leading the North American Automotive Interior Celstran® long fiber reinforced thermoplastics (LFRT) business team charged with developing new door panels and dashboard applications. Created a $6 million market opportunity in the truck / commercial vehicle industry (Paccar, Freightliner, Navistar) by working with corporate R&D and engineering to formulate a "Class A" finish in LFRT. Added $2 million in annual sales revenue by developing a solid Electrical / Electronics strategic plan that included company presentations, sales materials and customer visits focusing on the highest returns / greatest growth potentials. John F. Albertson Page 2 LATI USA, Summerville, SC 1997 – 2006 An Italian company specializing in the compounding of thermoplastics. Electrical / Electronics Market Manager Newly formed US venture requiring an industry expert to develop and implement an Electrical / Electronic business plan. Successfully executed the market development and target account strategy, based on Lati's core competency in the compounding of engineering resins. Formed strategic alliances with Asian and USA resin manufacturers to further our success in this segment. Highest rank sales contributor responsible for generating 58% of Lati's sales in the USA. Negotiated multi-year, $20 million global contract with Schneider Electric to supply flame-retardant and glass filled compounded resins. One of only eight selected suppliers to be awarded "Supplier of the Year" to Schneider Electric (three years running). Negotiated multi-year, $10 million global contract with Emerson Electric to supply glass filled, lubricated, and alloyed engineering plastics. Selected as Emerson's "Preferred Resin Compounder" by provide the best service, product value pricing & delivery. Coordinated the development of customer literature that introduced Lati USA into the North American market. Eastman Chemical Company, Kingsport, TN 1991 – 1997 A world leader in the manufacture of chemicals and plastics. Senior Account Development Leader Accepted newly created position responsible for the sale of a new high-temperature Polyester 'PCT' polymer. Charged with developing market and product strategies, product literature, and sales presentations, while determining which segment niches offered the highest returns at the lowest entry barriers. Key customers included Molex, Lake Center Industries, Cinch Connectors, Grayhill, Thomas & Betts, Methode Electronics, 3M, Seagate, Augat, Mallory, Motorola, and Robinson Nugent. Averaged 125% sales growth yearly, after the first year. Managed complex projects that required multi-location sales and service at all customer levels. Annual sales of $8 million after four years in a highly competitive market. ADDITIONAL RELATED EXPERIENCE Hoechst Celanese, Chatham, NJ Senior CAD / CAM Design Engineer 1987 - 1991 World leader in the manufacture of pharmaceutical, chemicals and plastics. Texas Instrument, Dallas, TX Military R&D Plastics Engineer 1983 - 1987 World leader specializing in the development of semiconductors, automotive systems, and military defense. EDUCATION M.S., Mechanical Engineering, Southern Methodist University, Dallas, TX, 1991 Major: Mechanics of Materials // Minor: Engineering Management B.S., Chemical Engineering, University of South Florida, Tampa, FL, 1982 Major: Process Control & Instrumentation // Minor: Polymer Science PROFESSIONAL DEVELOPMENT Business Management, Eastman Chemical, Kingsport, TN, 1997 Internal Business Management and Global Economics program consisting of thirteen classes Six Sigma Training, Ticona, Florence KY, 2007
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Who Takes Sculptra
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Question About Sculptra and Radiesse forms.Dr. Pierone,If we do not live near Florida, but we want to have you do the work for us, would we fax say the Sculptra form to you to get your signature on it? Or can you not sign something before seeing the patient first?My idea was to get things...
Response from Gerald Pierone, M.D.
AIDS Research and Treatment Center of the Treasure CoastHello and thanks for posting. Yes, you can download the forms from my website , fax them to my staff along with supporting documents, and we can submit them to the patient assistance programs. If you email photos we can decide on a course of... Read more »
Can you recommend a Sculptra expert in New York City?Dear Dr. Pierone,I suffer from severe facial lypoatrophy and was recieving Sculptra treatments from... Read more »
sculptra fillersI understand that Medicare has approved with stipulations the facial filler. My Dr. told me... Read more »
An Overview of Poly-L-Lactic Acid (Sculptra, New-Fill)Brand Name: Sculptra Other Name(s): New-Fill, PLA, PLLA Drug Class: Opportunistic Infection and Other Drugs Poly-L-lactic acid, also known as PLLA, is the main ingredient of Sculptra, also known as New-Fill. Sculptra is a powder that is... Read more »
HIV/AIDS and Lipodystrophy Treatments Part II: Treatments for Fat LossTable of Contents Fat in the Body Switching HIV Drugs Fat Loss in the Face Temporary Facial Fillers Permanent Facial Fillers Taking Care of Yourself Fat in the Body Fat is needed for the body to function. It plays an... Read more »
Taking Current Antiretroviral DrugsPart A: Nucleoside and Non-Nucleoside Reverse Transcriptase Inhibitors Nucleoside Reverse Transcriptase Inhibitors (NRTIs) (Nukes) Non-Nucleoside Reverse Transcriptase Inhibitors (NNRTIs) (Non-Nukes) Part B: Combination Therapy,... Read more »
AdherenceHow Much Adherence Is Enough? How Do AIDS Drugs Work? What Is Resistance? Keep Pressure on the Virus Make It Easy on Yourself Pill Fatigue The Bottom Line How Much Adherence Is Enough? Adherence means taking your medications... Read more »
Connect With Others
Posted by LostNconfused, 5 RepliesI tested positive 3 days before Christmas and I think I am still numb to the fact. I haven't told any friends or family because I really don't know how and most are judgemental and I'm sure will walk away. But I guess if they do, then I didn't need... Read more »
Two weeks down and a life time to live
Posted by trulife, 2 RepliesWell folks...it's the end of two weeks on Atripla and so far things are going well. Side effects have been limited and are now subsiding. My biggest problem so far is swallowing the pill. I have always had trouble swallowing pills...go figure...a... Read more »
Excessive Mastubation
Posted by Anonymous, 5 RepliesEver since I found out that I'm poz, I've been spending a lot more time mastubating. Is that normal? Or could it be because of the amount of time I've been spending reading posts about sexual issues? Pleasing myself has become an every day thing... Read more »
Posted by MRoss, 3 RepliesHas anyone here had any personal experience with this, resolution(s), support, contact with regards to the information here on this site? I'm considering taking the plunge and having some resolution to this condition. And could utalize your... Read more »
Resource Centers
Guides for People With HIV


text: Public Relations Jobs 91 were found based on your criteria Post a job. It's free! Newest Jobs First Oldest Jobs First Most Employer Hours Least Employer Hours Most Dollars Paid Least Dollars Paid Highest Feedback Score Lowest Feedback Score 1 2 3 4 5 … › » Go to Market Strategy Hourly – Less than 1 week – Less than 10 hrs/week – Posted 12 hours, 50 minutes ago We need a high level Marketing Strategy for our new company. We need to put together a plan for the first year including costs (London UK) and activities. We are looking for a plan on a page and about 3 - 4 slides outlining the activities and how the activities will increase sales. The activities need to be measurable. Our main goals are: - Increase Awareness - Drive Sell Through - Increase retailers (independent) to stock our products facebook-marketing marketing-strategy public-relations social-media-marketing twitter-marketing Environmental Non-Profit Publicist Hourly – More than 6 months – Less than 10 hrs/week – Posted 15 hours, 53 minutes ago Seeking a professional freelance publicist with experience working with non-profit Environmental organizations. Must be willing too work on a project by project basis. Must have knowledge of media outlets and be able to make complex decision on best methods to implement press releases. Must be available to handle media inquiries and pitch press releases. Must have sound ethics and principals. Having establish relationship with A listed celebrities and agents is highly desirable. Will request references and writing samples. Only freelance ... article-writing blog-writing creative-writing marketing-strategy press-release-writing public-relations social-media-marketing Need PR assistant and Administration Support in Oahu Hawaii Hourly – More than 6 months – Less than 10 hrs/week – Posted 1 day, 11 hours ago I run a small web business in Arkansas, however, I have clients in Hawaii that need a local to Oahu Hawaii to help arrange radio/tv interviews, submit articles to local magazines and assist with local administration support in the Honolulu area. MUST LIVE ON OAHU and available to service clients in and around Honolulu. administrative-support advertising appointment-setting customer-support graphic-design lead-generation public-relations social-media-marketing virtual-assistant Business to Business Public Realtions Hourly – More than 6 months – 10-30 hrs/week – Posted March 30 2015 We are a high performance international team consulting company based in California. We are looking for an experienced public relations professional to lead our communications effort. article-writing blog-writing media-relations press-advertising public-relations PR Executive for US based in LA Hourly – More than 6 months – 10-30 hrs/week – Posted March 30 2015 You will be reporting into the Head of Communications and the focus of the role is on managing media relations. Key responsibilities include : - daily review of the newspapers to identify relevant news stories and highlighting ways for Partners to comment - pitching comments to nationals, broadcasts and drafting media friendly synopses to sell into journalists. - preparing press releases on company news - ensuring the distribution of these press releases. - working closely with the Head of Communications to develop PR plans for all ... creative-writing media-relations press-release-writing public-relations Virtual / Personal Assistant needed urgently Hourly – More than 6 months – 10-30 hrs/week – Posted March 30 2015 No. of positions : 9 pay rate best in the industry fresher candidates can also apply contract period more than 6 months. share your skype and email details in the job application put phrase "i am on cam" at the top of your cover letter , spammer will be rejected immediately. english-tutoring lead-generation open-office public-relations Public Relations Hourly – More than 6 months – 10-30 hrs/week – Posted March 30 2015 Looking for a PR person - to work part-time to assist with our current clients in the US -- should have fresh writing skills for pitching and a wheelhouse of US financial press to pitch to. Need help getting quality media for clients. PLEASE READ THE JOB DESCRIPTION and only apply if you fit this. I am NOT looking for SEO so please dont apply for the job stating that you can do SEO...that is NOT what I am looking for. media-relations public-relations PR Ideas Person - Creative Public Relations Ideas Hourly – More than 6 months – Less than 10 hrs/week – Posted March 30 2015 Hello We are looking for someone to come up with great and interesting PR ideas on a weekly basis. Ideally you would come up with 10-15 ideas a week You will not be required to write the stories or send them to the press, your only requirement is to come up with ideas that would get noticed in the newspapers. All we require is the headline and note to explain the headline. Please start your application with the words "fat ... creative-and-talent creative-writing public-relations social-media-marketing Business Development Executive Fixed-Price – Est. Budget: $30.00 Posted March 30 2015 My company need a business development executive which can work with us for on long term. This is a trial period job to check the person skill with company rules if the selected person done the job well then it will be hired on permanent bases. 1 week Trial = 30$ business-development business-proposal-writing communications marketing-strategy public-relations Press Release Writing & Distribution (UK focused) Hourly – Less than 1 month – 10-30 hrs/week – Posted March 30 2015 We're looking for an Online PR expert with experience writing press releases and distributing them across news portals, relevant blogs and forum sites. As the niche to cover is 'dog care' - the freelancer is expected to research relevant, high PageRank (1) doggy sites, (2) online dog magazines, (3) social news portals (with animal focused pages e.g. BuzzFeed), (4) blogs sites, (5) online forums, and (6) Facebook user groups. Requirements: Preferred freelancer should have: (1) Established connections with the ... article-writing blog-writing link-building media-relations press-release-writing public-relations seo


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Author has written 5 stories for Smallville, ER, and Harry Potter.
I'm kinda new at writing fanfiction so...don't be too harsh.
I'm also a really big shipper person, so I come to this site looking for:
Smallville: Clark/Chloe,
Smallville: Lex/Chloe,
Smallville: Clark/Lois,
Harry Potter: Draco/Ginny,
ER: Carter/Lucy,
X-Men (movies): Logan/Wolverine/Jean G,
That 70's Show: Jackie/Hyde,
Angel: Angel/Cordelia
Sex and the City: Carrie/Big
LOST: Jack/Kate, Charlie/Claire, Sayid/Shannon
Grey's Anatomy: Meredith/Derek, Mark/Izzie
Unsafe External Link


text:
The McCormick Foundation Civics Program supports initiatives that help build the foundation of knowledge, skills, attitudes, and experiences that lead to lifelong civic participation. Our funding targets youth ages 12 to 22 in the Chicago region.
Civics Program grant-making focuses on four areas: youth civic education; youth civic engagement; professional development and training for educators; and related policy and advocacy initiatives.
Civics Program grants in this category aim to improve civic knowledge, skills, and attitudes through classroom-based programs and curriculum.
Specifically, we support:
The Civics Program funds advocacy efforts that aim to change civic education policy and strengthen the civic education system in our local school districts.
Paul Herbert calls attention to military threats around the world and stresses the difference between understanding and promoting war. >>
Robert R. McCormick Foundation
205 N. Michigan Ave.
Suite 4300
Chicago, IL 60601
Full Website
Communities Program
McCormick Foundation205 N. Michigan Ave., Suite 4300Chicago, IL 60601
Phone: 312 445 5000Fax: 312 445 5001Email: firstname.lastname@example.com


text:
Walt Jamal Davis
Decatur, GA
Basic information on Walt Jamal Davis, Decatur GA. Find Walt Jamal Davis's age, gender, possible aliases, relationship status and professional status.
Also Known As
Walt Jamal Davis
Walt Jamal Davis is in his 40's
Walt Has Lived In
Decatur, GA
Statham, GA
Lawrenceville, GA
Walt's Relatives
Walt Jamal Davis
Zodiac SignGemini
Additional Infomation on Walt Jamal Davis
Walt Jamal Davis's Contact Information
Known Cities Lived In
Find out where Walt Jamal Davis has lived as well as Walt Jamal Davis's phone numbers and email addresses.
Walt Jamal Davis Has Lived in 1 State
Georgia Address for Walt Jamal Davis
1xxx Mxxxxxxxx Dx
Decatur GA
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Has Lived InGet Full Address Report
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(678) ***-****
(404) ***-**** - Avondale Estates, GA
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All trademarks, product names, company names or logos on this page are the property of their respective owners.
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Town Square
Paloaltohistory.com and Palo Alto History Forum
Original post made by Matt, Duveneck School, on Apr 26, 2007
We have also started a Palo Alto History Forum as a place to share memories of Palo Alto, ask questions about Palo Alto's history and to comment on the website. The forum has just begun, but come and help it grow. The forum can be found at:
Web Link
Hope to see you there!
Don't miss out on the discussion!
Sign up to be notified of new comments on this topic.
By John Raftrey and Lori McCormick | 2 comments | 2,576 views
Ramen shop replaces Muraccis in Los Altos
By Elena Kadvany | 12 comments | 2,459 views
"Its Not About the Nail"
By Chandrama Anderson | 4 comments | 1,840 views
I blame soccer (teamwork)
By Douglas Moran | 11 comments | 1,285 views
Ill have the Kraft Mac n Cheese w/Ketchup, Please
By Max Greenberg | 0 comments | 731 views


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We invite you to visit our community of faith at Mount Vernon Presbyterian Church. You will find a congregation filled with warmth and energy -- people who are committed to spiritual growth through worship, study, fellowship and service.
We offer worship services that are both inspiring and meaningful as well as programs of study that help us discern God's will. There are many opportunities for fellowship among our members, allowing us to support one another through our joy, sorrows and concerns. Just as our ministries reach into our church, they also reach out to the local and global communities. We invite you to join us.
Rev. Joe B. Martin
Senior Pastor
Sunday Schedule
First Cup
Worship Service
471 Mount Vernon Hwy
Sandy Springs, Ga. 30328
_______________________________ ____________________
Live and recorded videos of sermons are now available for viewing at http://www.ustream.tv/channel/service-at-11-am.
Bulletin Announcements
The Sunday morning schedule for 2015:
9:00am Worship in Fellowship Hall
10:00am Various THISunday / NEXTSunday Activities
11:00am Worship in the Sanctuary
Lenten Small Groups will begin February 19 and will run through April 1. Each group will meet once a week for six weeks. This Lent, we will be studying Celebration of Discipline by Richard J. Foster, a modern classic of Christian literature. We will explore spiritual practices which include meditation, fasting, and service. Click here for more information.
It is time to apply for the Mount Vernon Presbyterian Foundation grants. The application is now available online in Word format. Click here to download the application form.
Lilies will be adorning our sanctuary again on Easter Sunday, April 5th. You may have a LILY placed in the sanctuary and/or make a contribution to Los Ninos Primero or Mount Vernon Presbyterian Foundation in honor or memory of someone. Order forms are available in the church office, or as an insert in the church bulletin. You can also call the church office at 404.255.2211 to order. Each lily is $10.00. The deadline for ordering is March 25th.
The Presbyterian Women spring retreat will be held on April 14, 9:00 to 2:00, at Heritage Green in Sandy Springs. The program will be Peace Through Simplicity presented by Laurie Martin. Please contact the office to make reservations.
Save the date for "Show the Love" Vacation Bible School at MVPC July 13th – 17th. Click here to register.
There is a very active Children's Fine Arts Program at Mount Vernon. Click here for a registration form. Also, contact T. J. Shirley, Children's Choir Director, firstname.lastname@example.com, with any questions.


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Attack Attack!'s Caleb Shomo Starts Electronic Dance Music Project
Caleb Shomo of Attack Attack! has announced he has started an electronic dance music project. You can check out a tweet from Shomo below.
CLASS is my edm project for those wondering. All there really is for you to hear is the AA! Reissue remixs. But trust me it gets WAY better!
The following two tabs change content below.
Angela Mastrogiacomo
Founder of Infectious Magazine & Muddy Paw Public Relations. Lover of coffee, ice cream, and passion.
Latest posts by Angela Mastrogiacomo (see all)
- PLAYLIST: Psychedelic Pop (By Battlehooch) - February 26, 2015
- STREAM: Kendra McKinley "Do What You Want" - February 17, 2015
- INTERVIEW: Adryelle - February 16, 2015


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American Conservative Union 2007 House Scorecard
From OpenCongress Wiki
Conor Kenny (Talk | contribs)
(→See also)
Conor Kenny (Talk | contribs)
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===See also===
===See also===
* [[Congressional scorecards]]
* [[Congressional scorecards]]
* [[Help:Posting congressional scorecards]]
* [[Help:Posting congressional scorecards]]
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===External articles===
===External articles===
Revision as of 18:06, March 6, 2009
This congressional scorecard is from the American Conservative Union. The original scorecard is available here. Click through a member's name for their full profile or click through a vote number to read its full description.
From ACU:
- Republicans in UPPER CASE
- Democrats in Lower Case
- Independents in Bold Italics
- "+" indicates a vote for the ACU position
- "-" indicates a vote against the ACU position
- "(+) or (-)" indicates member made a formal announcement of position
- "X" indicates Absence. Members are not penalized for absences.
- "I" indicates not a member of congress at the time of the vote.
- "NA" Not applicable (i.e. not in office for that year)
- "YOS" - Years of Service
- "LIFE" – Lifetime score average[1]
From ACU:
How ACU Determines Its Ratings and Why They Are Significant
As the premier conservative rating listed in all major political almanacs and reference guides, ACU's "Rating" is often quoted by the media and is extensively used by political strategists and candidates running for public office.
As the umbrella grassroots lobbying group of the Conservative Movement, ACU tracks a wide variety of issues before Congress, ranging from taxes to spending and national security to abortion. Accordingly, our ratings encompass three general categories: (1) economic and budget matters; (2) social and cultural issues, and (3) defense and foreign policy. ACU endeavors to analyze votes from each category in order to obtain a balanced, comprehensive picture of an individual member's ideological predisposition based upon recorded records.
Each member of the House and Senate is rated on a scale of 0 to 100.
The purpose of the "Rating" is to inform the public, in as unbiased a method as possible, exactly where individual Senators and Members of the House stand on the ideological spectrum from liberal to conservative.[2]
|wiki name
|Vote 1
|Vote 2
|Vote 3
|Vote 4
|Vote 5
|Vote 6
|Vote 7
|Vote 8
|Vote 9
|Vote 10
|Vote 11
|Vote 12
|Vote 13
|Vote 14
|Vote 15
|Vote 16
|Vote 17
|Vote 18
|Vote 19
|Vote 20
|Vote 21
|Vote 22
|Vote 23
|Vote 24
|Vote 25
|Agreeing Votes
|Agreement Ratio
Articles and resources
See also
- ↑ From ACU scorecard key.
- ↑ From the ACU website.


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Monster Gloves
Kids love Halloween crafts let them recycle those old garden gloves into spooky monster hands. It will be the beginning of hours of frightful fun.
Furry scraps of cloth
Fabic paint
Glue Gun
Old gloves
Take a pair of old gloves and creatively glue on scraps of felt for nails and furry hands. Use paint if you want to add more decorations. Use the picture as a guide or create your own scarry, hairy hands.
This craft reprinted courtesy of Sun Kissed Savages.
Listed under:
Halloween Recycled Crafts, More Boys Crafts, Recycled Clothes Crafts
Tagged as:
What do you think?
Nina has 8 of the most wonderful grandchildren ever! Her desire is to provide activities that grandmothers can do with their grandchildren to develop deep, strong, and enriching relationships.


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Alabama's Splash Adventure Waterpark, AL, USA
The owners of Holiday World plan to invest $7m in Alabama's Splash Adventure Waterpark.
The park is currently a water park but the new owner, Dan Koch, plans to reopen the theme park with new rides and, most excitingly, rebuild the Rampage wooden coaster that closed in 2012. "The theme park side of it is in pretty bad shape," he said. "Getting the Rampage rebuilt and put back in shape is a priority, but we're not sure when that will be complete."
When the park opens on May 17th 2014, new attractions will include a Wacky Worm coaster, a Rio Grande Train, Junior Bumper Boats, Vintage Boats and a Laser Maze Challenge.
Related linksRead more & discuss on the CoasterForce forums.Official website for Alabama's Splash Adventure Waterpark.
Kings Island, Ohio, USA
Banshee, the world's longest, fastest B&M Inverted roller coaster has begun testing. A photo was tweeted earlier from the parks official Twitter, showing a train completing the interlocking vertical loop, through which the lift hill travels.
You can join in the Banshee discussion on the CF Forums, or follow the live webcams on Kings Island's webpage.
[Update] - More photos have been posted of the Banshee test run. Visit the CF Forum Discussion to view.
[Update 2] - A brief video has been released of the first drop and loop testing.
Related linksCF Forum DiscussionBanshee WebcamKings Island Twitter
PortAventura, Spain
PortAventura Theme Park near Barcelona, Spain and Italian Super Car manufacturer Ferrari are to team up for a new attraction which is due to open in 2016.
Ferrari Land will take the form of a new themed area at the theme park, covering an area of 75,000 square meters. The land will feature Europe's tallest and fastest vertical accelerator coaster as well as a selection of other rides designed to give visitors the experience of driving an actual Ferrari. In addition to these, there will be a 250 room, 5 star hotel.
The themed land represents a total investment of over €100 million and is the latest stage in the PortAventura's ongoing expansion programme which began in 2009. This is Ferrari's second forray into the world of Theme Parks. Ferrari World in Abu Dhabi opened in 2010 and is home to Formula Rossa, the world's fastest rollercoaster.
Related linksDiscuss this on the CF-ForumsPortAventura official websiteFerrari official website
After having just wrapped up the 2013 Wooden Coaster Poll, the Mitch Hawker Poll is now open for the steel coaster category. Submissions are being accepted through March 31, 2014, and can be made through the website's traditional submission or a drag-and-drop form.
The Mitch Hawker Poll is often considered one of the better roller coaster polls, as it allows for voting by all roller coaster enthusiasts, and is able to encorporate a larger sample of respondents than other polls.
Related links
CF Forum DiscussionOfficial Mitch Hawker Poll Website2013 Steel Coaster Form2013 Steel Coaster Drag-and-Drop Form
Walt Disney World, Orlando, Florida
The Walt Disney World Imagineers have released their first POV video of the much anticipated Seven Dwarfs Mine Train roller coaster. The video places a live-shot onboard video next to a CGI rendering of the final product. Built by Vekoma, this new steel coaster will share similar indoor/outdoor elements to Big Thunder Mountain Railroad, as riders pass through tunnels and careen between rock formations. Vekoma has worked with Disney on previous roller coaster, such as Expedition Everest and Rock 'n' Roller Coaster.
The Seven Dwarfs Mine Train coaster is apart of a larger expansion effort that is currently underway in Fantasyland. Expect to see this roller coaster operational later this year.
CF Forum DiscussionDisney Parks BlogDisney Roller Coaster POV Playlist
Shanghai Disneyland, Shanghai, China
Construction photos have surfaced of the long awaited Tron Lightcycles Power Run roller coaster at Shanghai Disneyland. Rumors have circulated over this roller coaster for years, with much anticipation for how Disney Imagineers will recreate the digital world of the Tron movie franchise. One thing is known, the roller coaster will be an indoor Vekoma Motorbike model, where riders sit atop motorcycle (or in this case, lightcycle) designed trains. The roller coaster will not feature a lift hill, but main launch with tight turns. Check out this video of an outdoor Vekoma Motorbike coaster to get a sense of how the ride could be.
More to come as this roller coaster continues in its construction. For now, hop over to our discussion on the CF Forums.
You can also read more on the Tron Lightcycles Power Run roller coaster at Disney And More.
CF Forum Discussion
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This page is for Online Ordering with a Credit or Debit Card. Call the location closest to you to place a cash order.
EBT orders must be placed in person at a Partner Site that accepts EBT.
No restrictions or limitations, anyone can order!
APRIL ORDER DEADLINE is WED 4/8/15 at 11:59pm EST.
For a copy of the new Planning Calendar please go to the bottom of the FAQ page.
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#2 More Than Enough Box
#3 Golden Gourmet Express Meals
#4 Fresh Frozen Veggie Box
#5 10lb Pork Chop Special
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#8 Kids Box


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A domestic electric baking oven system utilizing upper and lower independently controlled low temperature, low wattage radiant heating elements which radiate heat directly to a food product and to a baking pan bottom. The system efficiently couples the two radiant heat energy sources to the product by utilizing interior oven cavity walls that are highly reflective of radiant energy and a baking pan member that is highly absorptive of radiant energy. The system accomplishes shorter baking times and reduction in energy consumption while maintaining quality levels in the baked product.
1. An oven system comprising an oven cavity having inner top, bottom and side walls forming said cavity, one of said side walls having a door therein, a horizontal food product supporting rack member mounted within said cavity, wherein the improvement comprises:
an upper infrared radiant heat element mounted to one of said walls, said upper element being located above said food product supporting rack member;
a lower infrared radiant heat element mounted to one of said walls, said lower element being located below said food product supporting rack member;
said oven cavity walls having a low emissivity E and thus being highly reflective of infrared radiant heat energy;
a baking pan member within said oven cavity and positioned upon said food supporting rack member, the lower portion of said baking pan member having a high emissivity E and thus being highly absorptive of infrared radiant heat energy;
wherein said oven system has means for supplying infrared radiant energy directly to said baking pan member and a food product within said oven cavity from said upper and lower infrared radiant heat elements;
said oven system including control means for independently and simultaneously supplying power to said upper and lower infrared radiant heat elements and for adjusting said upper element to a first power setting and said lower element to a second power setting;
said upper infrared radiant heat element having a higher wattage rating than said lower infrared radiant heat element thus supplying more infrared radiant power to the top of a food product to counter the effect of evaporative heat losses during the baking process.
2. The oven system of claim 1 wherein said upper and lower infrared radient heat elements are electrical resistance heaters.
3. The oven system of claim 1 wherein said upper infrared radiant heat element has a maximum wattage rating of 1000 watts.
4. The oven system of claim 1 wherein said lower infrared radiant heat element has a maximum wattage rating of 500 watts.
5. The oven system of claim 1 wherein said control means includes means for providing continuous operation of said upper and lower infrared radiant heat elements during the baking process thereby avoiding on-off cycling of said elements during operation of said oven system.
6. The oven system of claim 1 wherein said upper and lower infrared radiant heat elements are in direct radiant heat transfer contact with said food product and said baking pan lower portion.
7. The oven system of claim 1 wherein said oven cavity walls have an emissivity E value of less than 0.10.
8. The oven system of claim 7 wherein said lower portion of said baking pan member has an emissivity E value greater than 0.70.
9. The oven system of claim 1 wherein said oven cavity walls are constructed of shiny aluminum metal.
10. The oven system of claim 9 wherein said baking pan lower portion is constructed of black coated aluminum metal.
11. The oven system of claim 1 including means whereby said upper infrared radiant heat element attains a maximum operating temperature of 400� C.
12. The oven system of claim 1 including means whereby said lower infrared radiant heat element attains a maximum operating temperature of 200� C.
This invention relates generally to domestic electric baking ovens. In a conventional oven, during the baking process, a thermostat switches a single high wattage element, located in the bottom of the oven, on and off to provide an average air temperature that has been preselected. Temperatures vary from 15�-30� C. on either side of the selected average air temperature. Element surface temperatures have been measured at 800� C. although the foods that are typically cooked in an oven are done at internal temperatures of 100� C. or below. Since the element is located at the bottom of the oven cavity a large amount of infrared radiation is directed toward the lower surface of a product or utensil in the oven thus resulting in the baking of food products from bottom to top.
The portions of the food that are exposed to the upper areas of the oven cavity are heated by convection as air circulates to the food after passing the hot element or by infrared radiation that has been absorbed by the oven cavity walls and top and is reradiated to the food. To function properly, the conventional oven requires use of an element rated at 2000-3000 watts. Thus, the cumbersome process of radiating, absorbing, reradiating and convecting heat results in unnecessarily high energy usage and longer than necessary baking times. The conventional system also requires a higher radiant element surface temperature to accomplish radiant heating of the cavity walls which in turn causes convective heating of air within the oven cavity.
In the conventional baking system, the vaporization of moisture at the upper surfaces of the food keeps those surfaces of the food cool and slows the cooking process in the food from the top down. To keep the lower surfaces of the food, the portions in contact with the pan, from overcooking and burning before the upper portions can get done, pans must be designed to reflect much of the infrared radiation presented to the bottom of the pan. For example, in cake pans recommended for electric ovens, the emissivity E is about 0.077 for a pan bottom and 0.05 for a pan side. Emissivity E is also equal to absorptivity of radiant energy. The pan side absorbs radiation a little less readily than the bottom to discourage overcooking of the edges of the food.
Preheating is important in the conventional electric oven system for many heat sensitive foods because it allows oven walls to absorb infrared radiation and become part of the cooking system by reradiating power to the upper portion of the product when it is placed in the oven to bake. Without preheating, oven walls absorb infrared radiation and become part of the cooking system later in the baking process. Conventional range ovens are patterned after older and less efficient range ovens in wood and coal stoves that were developed to harness the heat from unwieldy flames. Electric ovens were developed 60-70 years ago and their design has never been reviewed in light of the function they perform or the sophisticated and easily controlled energy source used.
Heretofore, various food heating and reheating systems using plural radiant sources have been designed as disclosed in U.S. Pat. Nos. 3,131,280 to Brussell; 3,414,709 to Tricault; 3,626,155 to Joeckel; 3,682,643 to Foster; and 3,820,525 to Pond. In order to accomplish the baking process, these systems provide for some combination of heating modes including conduction to the pan, forced or free convection to the pan and/or multiple products, and radiant power from high temperature sources. However, none of these systems have solved the problem of effectively coupling low temperature radiant heat sources to food products to thereby reduce heating time and energy consumption.
The oven of this invention utilizes two relatively low wattage and low temperature radiant elements in the form of electrical resistance heaters located, respectively, in the upper and lower portions of the oven cavity. Power levels to the radiant elements are controlled independently to allow optimal wattage settings for various foods. Direct coupling, in the heat transfer sense, of the radiant energy sources predominantly in the thermal or infrared spectral regions to the food product is accomplished by utilizing interior oven cavity walls which are highly reflective of radiant energy (i.e., have low emissivity) and a product pan that his highly absorptive of radiant energy. Direct coupling of the radiant energy sources to the product enables usage of a low power, low temperature, typically 150�-350� C., radiant source thus reducing energy consumption. The direct coupling also results in shorter baking times while maintaining product quality. While both radiant elements are relatively low temperature (wattage), in a typical baking operation the upper element is set at a higher temperature (wattage) level than the lower element to compensate for the cooler top surface of a food due to evaporative heat losses. Since low levels of heat are presented in the bi-radiant oven, thermostatic cycling is not necessary. Furthermore, it is practical to program the electrical power to the heating elements so that optimal heat rates to products being baked as a function of time are permissible.
Accordingly, it is an object of the invention to provide an energy-efficient oven system wherein direct coupling of electric radiant heat sources with a food product is assisted by altering the conventional function of the oven cavity walls and baking pan material.
It is an object of the invention to use, as the dominant heat transfer mode, radiant energy in the form of low temperature, low wattage radiant energy sources to present radiant energy to the product in such a fashion that a high quality product will result.
It is a further object of the invention to substantially reduce the radiant heat absorption and reradiation process by cavity walls of conventional baking oven systems.
It is a further object of the invention to eliminate the energy wasteful preheat period required in the conventional oven.
It is also an object of the invention to allow the use of a 120V service for a separate oven installation rather than the 240V service required for operation of conventional ovens.
It is also an object of the invention to bake a product in less time than required in a conventional oven without loss of quality.
It is a further object of the invention to operate the radiant heat source elements on a continuous basis thus obviating the problems encountered with thermostatic on-off cycling of a high wattage element.
It is a further object of the invention to reduce high heat transfer convection coefficients that are necessary in order to heat the top of products being baked in conventional or convection ovens which have the adverse effect of drying product exposed surfaces.
Further objects and advantages of the present invention will become apparent as the following description proceeds, and the features of novelty characterizing the invention will be pointed out with particularity in the claims annexed to and forming a part of this specification.
For a better understanding of the present invention, reference may be had to the accompanying drawings wherein the same reference numerals have been applied to like parts and wherein:
FIG. 1 is a side view of the invention oven with one side wall cut away to expose the oven cavity and components therein. Also, the figure illustrates in schematic form the independent control of wattage values for the upper and lower radiant elements.
FIG. 2 is a top view of the invention oven with the top wall cut away to expose the interior oven cavity.
FIG. 3 is a graph illustrating, in a conventional oven, radiant power incident upon the top, bottom and sides of a food product.
FIG. 4 is a graph illustrating, for the invention oven, radiant power incident on the top, bottom and sides of a food product.
FIG. 5 illustrates, in timed sequence, the baking process of a food product in the invention oven as compared to a conventional oven.
Referring now to the drawings and, in particular, to FIGS. 1 and 2, the bi-radient oven of the invention is shown having top outer wall 1, bottom outer wall 2 and side outer wall 3, 3a and 3b. A fourth side wall has an oven door therein with outer wall 4 which has handle 19 mounted thereon in a conventional manner. A minimal layer of insulation 5 lines the walls and door as is known in the baking oven art. Inner cavity walls 6, which include the inner portion of the oven door in its closed position, are constructed of a metal that will provide surfaces highly reflective of radiant power in the thermal or infrared spectral region. In tests conducted on the invention oven, a shiny aluminum metal was used but other metals having similar radiantly reflective properties may be utilized. The oven lining metal 6 should have an emissivity value on the order of E=0.05, thus being highly reflective. A first source of radiant heat 7 is shown located in the upper portion of oven cavity 17 with a second source of radiant heat 8 being located in the lower portion of oven cavity 17 so as to lie beneath horizontal rack member 16. Sources of radiant heat 7 and 8 consist of relatively low wattage electrical resistance elements operating at low temperatures compared to that used in conventional ovens. Rack 16 which can extend the full depth of the oven is supported in its horizontal position by rack-retaining members 20. Baking pan 15, shown resting upon rack 16, is constructed of metal coated so as to be highly absorptive of radiant heat. In tests conducted on the invention oven, a black coated aluminum pan was used with an emissivity of E=0.79 but it should be understood that other materials with similarly high absorptive properties may be effectively utilized. The oven of the present invention may also have an air vent, not shown, contained therein. Radiant elements 7 and 8 are supported by retainer members 9 and are supplied power via lines 10 and 11. Lines 10 and 11 terminate in wattage supply and control member 30 which comprises a standard domestic power supply and control member 12 by means of which, through dial members 13 and 14, the wattage level of radiant sources 7 and 8 may be controlled independently of each other. Such independent control allows optimal adjustment of upper and lower elements 7 and 8 for a variety of food products to be baked.
In operation, upper radiant source 7 is typically set at a higher wattage level than lower radiant source 8 to compensate for the cooler upper surface of a food product due to the evaporative heat losses at the top portion thereof. In tests conducted using the invention oven, most foods were effectively baked with an upper element range of 500-700 watts and a lower element range of 100-200 watts. In practice of the invention, slightly higher wattage rated elements could be used. For example, maximum wattage ratings for upper and lower elements could be selected at 1000 and 500 watts respectively. After wattage level dial members 13 and 14 have been set for a particular food product, control member 12 provides continuous operation of radiant elements 7 and 8 at the desired wattage levels. Thus, the thermostatic on-off element cycling of the conventional oven, and accompanying switching complexity, is avoided. Radiant energy from lower radiant source 8 either directly strikes the sides and bottom of pan 15 or is reflected from walls 6 back into oven cavity 17. Only a very small percentage of the radiant energy striking the oven walls is absorbed by said walls, in contrast to the conventional oven and hence only minimal insulation is required. Radiant heat from source 7 either directly strikes the food product being baked or is reflected from walls 6 back into oven cavity 17. In experimental tests conducted on yellow cakes, with an upper/lower wattage setting of 670/100, surface temperatures for the upper and lower radiant elements were approximately 340� C. and 120� C. respectively, as opposed to a conventional oven element surface temperature of approximately 800� C. In practice of the invention, it is contemplated that maximum operating temperatures for upper and lower radiant elements would be 400� C. and 200� C. respectively. Decreasing element temperatures, directing radiant energy to the product being baked by the reflective oven interior and encouraging radiant energy absorption through the use of highly absorptive pans permits the invention oven to consume less energy and reduces the interior/exterior oven temperature differential required to promote heat transfer in a conventional oven.
The advantageous operation of the present invention is illustrated by reference to FIGS. 3 and 4. FIG. 3 shows a graph of radiant power (in watts) incident upon the top, bottom and sides of a cake pan and cake surface in a conventional domestic oven system at 350� F. FIG. 4 shows a graph of radiant power (in watts) incident upon the top, bottom and sides of a cake pan and cake surface in the invention oven. A cake pan radiometer previously developed at the Consumer Sciences and Retailing Department at Purdue University was utilized to obtain data for FIGS. 3 and 4. In the conventional oven, more radiant energy was presented to the bottom surface of the cake pan than to either sides or the top cake surface. This was the expected result for a conventional electric oven with a single lower element since the top surface of the cake received primarily only radiant energy that had been absorbed and reradiated from the walls of the oven. Total radiant power available in the conventional construction is shown to be approximately 30 watts. The remainder of cooking energy must be supplied by the convective mode throughout a longer cooking time. In the bi-radiant oven of the invention (FIG. 4), with an upper/lower radiant element watt setting of 670/110, more radiant power is presented to the top surface of the cake than to the bottom surface of the pan. The additional heat energy is presented to the top surface to compensate for evaporative heat losses at the top of a product and to encourage baking from the top downward. This, in turn, makes possible the use of a baking pan with a high radiant power absorptivity (i.e., high emissivity) and a lower power setting for the lower radiant source.
As shown in FIG. 4 the total radiant power presented to a cake at any point in time in the bi-radiant oven of the invention is approximately 62 watts or about twice the radiant power available in a conventional oven even though the power usage for a conventional oven would be much higher, utilizing an element rated 2000-3000 watts, than that for the invention oven.
The emissivities, shown in Table 1, for the interiors of conventional and bi-radiant ovens indicate what occurs during the baking process. In a conventional, enamel-coated steel oven most (80%) of the infrared radiation striking the oven interior is absorbed, raising the temperature of the oven walls, reradiating some of the power back toward the product baking and conducting the remainder to the outside of the oven. In the bi-radiant oven of the invention, with walls of low emissivity, the greater portion (95%) of the radiant power is reflected back to the interior of the oven cavity and thence to the product being baked.
TABLE 1______________________________________EMISSIVITIES______________________________________OVEN WALLS Conventional Oven 0.80 Invention Oven 0.05CAKE PAN BOTTOM SURFACE Conventional Oven 0.077 Invention Oven 0.79______________________________________
The emissivities, shown in Table 1, of the pan materials used also indicate what occurs during the baking process. In a conventional oven system, most (92%) of the radiant power is reflected away from the pan sides and bottom, which typically have a low emissivity, thus inhibiting the absorption of radiant power from the pan sides and bottom. Even so, cakes bake more quickly from the bottom up in a conventional oven because of the cooling effect due to evaporation heat losses at the top of the product. Thus, the last portion of a product to bake in a conventional oven is just under the top surface as shown in FIG. 5.
FIG. 5 shows the time and degree of doneness for test cakes baked in the invention oven with upper/lower wattage settings of 670/110 compared to cakes baked in a conventional oven at a 350� F. setting. As shown, baking time is reduced since, in the invention oven, a food product is baked from both the top and bottom as opposed to the conventional oven wherein baking occurs only from the lower portion of the food product. Also, as before mentioned, the conventional oven would require usage of a 2000-3000 watt element to accomplish the cake baking process shown in FIG. 5.
Tables 2-5 show the results of a series of parametric studies that were conducted wherein baking pan and oven wall characteristics were varied in both the conventional oven configuration and the bi-radiant oven of the invention. In the conventional oven study, two oven lining emissivities and two cake pan bottom emissivities were used as the variable parameters. Similarly, for the bi-radiant oven study, two oven lining emissivities and two cake pan bottom emissivities were used as variable parameters. For each parameter, measurements of baking time (in minutes) and energy use (in kilowatt hours) were taken. Also, the finished product was evaluated to determine quality level. In the parametric studies, single layers of yellow cake were used as the test food since this product can be easily standardized and is a sensitive indicator of heat transfer into a food. Presenting too much heat, too little heat or heat at an uneven rate can each inhibit the delicate cake baking process that allows carbon dioxide to form and provide small air cells, allows an appropriate rate for the setting of protein and starch components of the batter, and allows surface browning.
TABLE 2______________________________________Comparison of energy use for baking single cake layer,two pan materials, two oven linings, conventional oven. Energy Use - KWH Oven Lining Porcelain Lining Foil Lining______________________________________Pan Bottoms (E = 0.80) (E = 0.05)Black (E = 0.79) 0.410 0.186Standard (E = 0.077) 0.620 0.320______________________________________
TABLE 3______________________________________Comparison of baking time for baking single cake layer,two pan materials, two oven linings, conventional oven. Baking Time - Minutes Oven Lining Porcelain Lining Foil Lining______________________________________Pan Bottoms (E = 0.80) (E = 0.05)Black (E = 0.79) 24 11Standard (E = 0.077) 23 24______________________________________
TABLE 4______________________________________Comparison of energy use for baking single cake layer,two pan materials, two oven linings, bi-radiant ovenof invention. Energy Use - KWH Oven Lining______________________________________Pan Bottoms (E = 0.79) Shiny (E = 0.05)Black (E = 0.79) 0.406 0.246Shiny (E = 0.05) 0.469 0.365______________________________________
TABLE 5______________________________________Comparison of baking time for baking single cake layer,two pan materials, two oven linings, bi-radiant ovenof invention. Time in Minutes Oven Lining______________________________________Pan Bottoms Black (E = 0.79) Shiny (E = 0.05)Black (E = 0.79) 22 18Shiny (E = 0.05) 35 25______________________________________
In the conventional oven study, two oven linings were used: conventional porcelain (E=0.80) and shiny aluminum foil (E=0.05). Also, two pan materials were used: standard dull aluminum bottom (E=0.077) and black coated foil bottom (E=0.79). Cakes were baked until the last portion of each was done.
Energy use ranged from a low of 0.186 KWH for a low emissivity foil oven surface and black bottomed pan to a high energy use of 0.620 KWH for the conventional baking conditions with a porcelain oven interior and a standard aluminum pan (Table 2). Baking time variations for the oven lining/pan material configurations also shows 11 minutes required when a low emissivity foil lining and black pan are used and 24 minutes for the conventional combination (Table 3).
Substantial energy and time savings are realized by improving either the oven lining or pan materal in the conventional, single lower element, high wattage oven and the savings are rather dramatic when both are altered. However, very importantly, cake qualtity cannot be maintained using these altered pan/oven lining configurations. Overall acceptability, volume, browning, and texture of cakes baked with other than standard configurations were unacceptable. Cakes baked in the foil lined oven in the black bottom pan were very coarse grained with large air holes and tunnels. Those baked using the shiny aluminum cake pan in the foil lined ovens were depressed in the center with decreased volume. Those cakes from the black bottom pan in the porcelain lined oven were small in volume and had thick top and bottom crusts.
Thus, the tests showed that altering the oven lining to make it more radiant energy reflective or altering the pan material to make it more radiant energy absorptive in a conventional oven are not satisfactory solutions. Products bake too quickly from the bottom of the product and are unacceptable in quality.
In the invention oven study, again two oven linings were used: shiny aluminum (E=0.05) and black aluminum (E=0.79). Also, two pan bottom materials were used: shiny aluminum (E=0.05), and black coated foil (E=0.79). Pan sides in all cases were shiny aluminum (E=0.05). Both an upper and lower element were used as opposed to only the lower element in a conventional oven. The upper element setting was 670 watts; lower element setting was 100 watts.
Energy usage for the same cake oven load as in the conventional oven parametric study ranged from 0.246 KWH for the shiny oven lining and black pan to 0.469 KWH for the black oven with a shiny pan (Table 4). Energy usage in any of these instances is less than that required by a single element in the conventional range with normal operation (0.620 KWH). Baking times ranged from 18 minutes for the shiny oven, black pan combination to 35 minutes for the black oven, shiny pan combination (Table 5). These results illustrate the superiority of the bi-radiant oven in presenting appropriately balanced infrared radiation from two directions.
As part of the parametric studies, cake samples were submitted to trained taste panels. Taste panel judges were unable to differentiate between cakes in the optimal bi-radiant oven system (i.e., the shiny oven, black pan combination) and those baked in a conventional oven system. Cakes baked with black oven walls and/or shiny aluminum pans in the bi-radiant oven were less acceptable, as well as requiring greater energy use and longer baking times.
To illustrate the evenness of baking in the bi-radiant oven, tests were made to compare temperatures at the edge and center of cakes baked in the bi-radiant oven and in a conventional oven.
In the conventional oven there was a 5�-8� C. temperature variation at any given time between the center and edge location within the cakes. This was true throughout the baking period. The edge temperature was consistently higher than the center location. Temperatures in cakes baked in the bi-radiant oven were less varied and after a short period were almost identical with center and edge temperatures of 78� C. and 79� C. respectively indicating that cooking takes place more uniformly in the bi-radiant oven than in the conventional oven.
At the end of the baking period the cake temperatures at the edge and center locations were the same in the bi-radiant oven, indicating more uniform heat absorption throughout the cake. In the conventional oven the temperature at the edge was 7�-8� C. higher than at the cake center during the baking process, indicating the edge was certain to be overcooked by the time the cake center was just done.
The bi-radiant oven provided the cake with constant and even heat from both top and bottom, resulting in a cake baked to more nearly the same degree throughout and with a shorter baking time as shown in FIG. 5. In a conventional oven, since heat transfer into the cake is primarily from the bottom and sides, cakes cannot attain the necessary done temperature on all parts of the cake as well without first overcooking the batter near the pan material.
To demonstrate the effectiveness of the bi-radiant oven for general baking and roasting processes, a number of foods were prepared in both a conventional oven and the bi-radiant oven of the invention. The energy saving results are shown in Table 6. Energy use for the bi-radiant oven would be further reduced with black bottom pans in the instances where they were unavailable. For the various foods tested, upper and lower radiant element settings of the bi-radiant were varied to accommodate the variety of heat transfer requirements of the assortment of foods cooked depending on the size, shape, conductivity and specific heat of the foods.
TABLE 6______________________________________Energy use for baking in conventional and bi-radiantoven of invention. Conventional Bi-radiant Energy Energy Use Energy Use ReductionProduct KWH KWH Percent______________________________________Augratin Potatoes 1.962 .375 80Biscuits 1.237 .172 86Yeast Bread 1.145 .237 79Baked Potatoes* 1.280 .762 40Sheet Cake .910 .391 57Meat Loaf** 1.060 .696 34Lasagna** 1.286 .545 58Frozen Pie 1.568 .475 71Two Layer Cake 1.060 .269 75Energy use includes preheat for biscuits, yeast bread,cakes and pie. All other items were started in coldoven.______________________________________ *No pan used **Optimum pan not available
The most important advantage of the bi-radiant oven over a conventional oven is the use of less electrical energy. Energy use during baking or roasting of foods is substantially less compared to a conventional oven. Additionally, no preheat is required for even the most heat sensitive products, such as cakes and breads. This provides an additional energy savings for all foods requiring a preheated oven.
The bi-radiant oven bakes more evenly because radiant power is adjusted so that cooking occurs from the top of a product toward the center as quickly as it does from the bottom toward the center. Shorter cooking times are achieved for many food products since baking heat does not have to travel as far as previously discussed with regard to FIG. 5.
Heat loss from the oven is reduced because the low absorptivity of the oven walls inhibits the absorption of heat keeping them cooler and thus reduces unwanted heat conducted into the kitchen. Controlling the power of each element independently permits the selection of settings to accommodate a variety of foods to provide each with optimum cooking rates depending upon the processes required for an optimum product.
A conventional oven cavity could be conveniently modified to operate as a bi-radiant oven, eliminating costly manufacturing production changes.
Gas-fired low temperature radiant sources in lieu of electric elements could be effectively utilized in the invention system.
The bi-radiant oven system can be adapted for use in portable table ovens for small quantities of food or for commercial ovens for heating and cooking large quantities of foods. The system is also attractive for use in conveyor-type commercial ovens.
While there has been illustrated and described what is at present considered to be a preferred embodiment of the present invention, it will be appreciated that numerous changes and modifications are likely to occur to those skilled in the art, and it is intended in the appended claims to cover all those changes and modifications which fall within the true spirit and scope of the present invention.
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