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Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereals — the most common of which is malted barley, although wheat, corn, and rice are also widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Alcoholic beverages fermented from non-starch sources such as grape juice (wine) or honey (mead) or distilled after fermentation are not classified as beer.
Some of mankind's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and The Hymn to Ninkasi, a prayer to the Mesopotamian Goddess of Beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a huge global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The basics of brewing beer are shared across national and cultural boundaries, and are commonly categorised into two main types — the globally popular pale lagers and the regionally distinct ales which are further categorised into other varieties such as pale ale, stout and brown ale. The strength of beer may range from less than 1% abv (alcohol by volume) to over 20% abv in rare cases, though is usually around 4% to 6% abv.
Beer forms part of the culture of various beer drinking nations, and has acquired various social traditions and associations, such as beer festivals and a rich pub culture involving activities such as pub crawling or pub games such as bar billiards.
Beer is one of the world's oldest beverages, possibly dating back to the 6th millennium BC, and is recorded in the written history of ancient Egypt and Mesopotamia. The earliest Sumerian writings contain references to beer. A prayer to the goddess Ninkasi known as "The Hymn to Ninkasi" serves as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people.
As almost any substance containing carbohydrates, mainly sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest known chemical evidence of beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, though was mainly brewed on a domestic scale. Though the product that the early European would have been drinking might not always be recognised as beer by most people today. The early European beers might contain alongside the basic starch source: fruits, honey, numerous types of plants, spices and other sustances such as narcotic drugs. What they did not contain was hops, as that was a later addition - first mentioned in Europe around 822 by a Carolingian Abbot, and again in 1067 by Abbess Hildegard of Bingen.
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. More than 133 billion liters (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (£147.7 billion) in 2006.
The purpose of brewing is to convert the starch source into a sugary liquid called wort which is then able to be fermented by yeast into the alcoholic beverage known as beer. The first step, where the wort is created by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as the "grain bill") in a mash tun. The mashing process takes around 1 to 2 hours, during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging" or "lautering". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. Most modern breweries use a continuous wash. However, it is possible to go through a second or even third mash with the not quite spent grains. Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. To brew with several runnings is called parti gyle brewing.
The sweet wort collected from sparging is put into a kettle or "copper" (so called because these vessels were traditionally made from copper) and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling in order to extract bitterness, flavour and aroma from them. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute but less of the hop flavour and aroma remains in the beer.
After boiling, the hopped wort is now cooled ready for the yeast. In some breweries the hopped wort may pass through a "hopback" which is a small vat filled with hops, to add aromatic hop flavouring, and also to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity. When the beer has fermented it is packaged either into casks for cask ale or kegs or bottles for other sorts of beer.
The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as corn, rice and sugar, often being termed an adjunct, especially when used as a lower cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others.
Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which is not only important in the sparging stage of brewing (in which water is washed over the mashed barley grains to form the wort), but also as a rich source of amylase, a digestive enzyme which facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. In recent years a few brewers have produced gluten-free beer made with sorghum with no barley malt for those who cannot consume gluten-containing grains like wheat, barley, and rye.
The use of hops in beer was recorded by captive Jews in Babylon around 400 BC. Hops were used by monastery breweries, such as Corvey in Westphalia, Germany, from 822 AD, though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. Before the thirteenth century, and until the sixteenth century during which hops took over as the dominant flavouring, beer would be flavoured with other plants; for instance, Glechoma hederacea. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. Some beers today, such as Fraoch by the Scottish Heather Ales company, and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring.
Hops contain several characteristics that brewers desire in beer: hops contribute a bitterness that balances the sweetness of the malt;The bitterness of beers is measured on the International Bitterness Units scale. Hops also contribute floral, citrus, and herbal aromas and flavours to beer; hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms; and the use of hops aids in "head retention", the length of time that a foamy head created by carbonation will last. The acidity of hops acts as a preservative.
Common examples of clarifying agents include isinglass, obtained from swimbladders of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed Kappaphycus cottonii; Polyclar (artificial); and gelatin. If a beer is marked 'suitable for Vegans' then it has either been clarified with seaweed or with artificial agents.
While there are many different brands of beer brewed around the globe, the basics of brewing beer are shared across national and cultural boundaries. The traditional European brewing regions — Germany, Belgium, the United Kingdom, Ireland, Poland, the Czech Republic, Denmark, The Netherlands and Austria — have local varieties of beer. In some countries, notably the USA, Canada and Australia, brewers have adapted European styles to such an extent that they have effectively created their own indigenous types. Despite the regional variations, beer is commonly categorised into two main types — the globally popular pale lagers and the more regionally distinct ales which are further categorised into other varieties such as pale ale, stout and brown ale.
The late British beer writer Michael Jackson in his 1977 book The World Guide To Beer categorised a variety of beers from around the world in local style groups suggested by local customs and names. Fred Eckhardt furthered Jackson's work in The Essentials of Beer Style in 1989. These books had an influence on homebrewers in United States who developed an intricate system of categorising beers which is exemplified by the Beer Judge Certification Program.
The most common method of categorising beer is by the behaviour of the yeast used in the fermentation process. In this method of categorising, beers using a fast-acting yeast, which leaves behind residual sugars, are termed "ales", while beers using a slower-acting yeast, fermented at lower temperatures, which removes most of the sugars and leaving a clean, dry beer, are termed "lagers". Differences between some ales and lagers can be difficult to categorise. Steam beer, Kölsch, Alt, and some modern British Golden Summer Beers use elements of both lager and ale production. Baltic Porter and Bière de Garde may be produced by either lager or ale methods or a combination of both. However, lager production results in a cleaner tasting, drier and lighter beer than ale.
A modern ale is commonly defined by the strain of yeast used and the fermenting temperature. Ales are normally brewed with top-fermenting yeasts (most commonly Saccharomyces cerevisiae), though a number of British brewers, including Fullers and Weltons, use ale yeast strains that have less pronounced top-fermentation characteristics. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers. Ale is typically fermented at temperatures between 15 and 24 °C (60 and 75 °F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others. Typically ales have a sweeter, fuller body than lagers.
Before the introduction of hops into England from the Netherlands in the 15th century the name "ale" was exclusively applied to unhopped fermented beverages, the term "beer" being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies. The word 'ale' may come from the Old English ealu, in turn from the Proto-Indo-European base *alut-, which holds connotations of "sorcery, magic, possession, intoxication".
Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973 for "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". It is applied both to bottle conditioned and cask conditioned beers.
Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae), and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are quite common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness.
Lager is the English name for cool fermenting beers of Central European origin. Pale lagers are the most commonly consumed beers in the world. The name "lager" comes from the German lagern for "to store", as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and also to clear of sediment when stored in cool conditions.
Lager yeast is a cool "bottom-fermenting yeast" (Saccharomyces pastorianus), and typically undergoes primary fermentation at 7–12 °C (45–55 °F) (the "fermentation phase"), and then is given a long secondary fermentation at 0–4 °C (32–40 °F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "cleaner" tasting beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager, probably of amber-red colour, in Vienna in 1840–1841. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
The colour of a beer is determined by the malt. The most common colour is a pale amber produced from using pale malts. "Pale lager" and "pale ale" are terms used for beers made from malt dried with coke. Coke had been first used for roasting malt in 1642, but it was not until around 1703 that the term "pale ale" was first used.
In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in the town of Pilsen, in the Czech Republic. The modern pale lager is light in colour with a noticeable carbonation (fizzy bubbles), and a typical alcohol by volume content of around 5%. The Pilsner Urquell, Bitburger, and Heineken brands of beer are typical examples of pale lager, as are the American brands Budweiser, Coors, and Miller.
Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourants—such as caramel—are also widely used to darken beers. Very dark beers, such as stout use dark or patent malts that have been roasted longer. Guinness and similar beers include roasted unmalted barley.
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a byproduct of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts, and consequently decreases the alcohol content.
Since then some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium and then surpassed that amount to 25.6% abv with Utopias. The strongest beer sold in Britain was Delaware's Dogfish Head's World Wide Stout, a 21% abv stout which was available from UK Safeways in 2003. In Japan in 2005, the Hakusekikan Beer Restaurant sold an eisbock, strengthened through freeze distillation, believed to be 28% abv. The beer that is considered to be the strongest yet made is Hair of the Dog's Dave—a 29% abv barley wine made in 1994. The strength was achieved by freeze distilling a 10% ale twice.
Some beers which are made from bread, which is linked to the earliest forms of beer, are Sahti in Finland, Kvass in Russia and the Ukraine, and Bouza in Sudan.
SABMiller became the largest brewing company in the world when it acquired Royal Grolsch, Brewer of Dutch premium beer brand Grolsch. InBev is the second-largest beer-producing company in the world, and Anheuser-Busch holds the third spot, but after the proposed merger (announced 13 July 2008), between InBev and Anheuser-Busch, the new Anheuser-Busch InBev company will be the largest brewer in the world.
Draught beer from a pressurised keg is the most common method of dispensing in bars around the world. A metal keg is pressurised with carbon dioxide (CO2) gas which drives the beer to the dispensing tap or faucet. Some beers, notably stouts, such as Guinness and "smooth" bitters, such as Boddingtons, may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some types of beer can also be found in smaller, disposable kegs called beer balls.
In the 1980s, Guinness introduced the beer widget, a nitrogen pressurised ball inside a can which creates a foamy head. The words "draft" and "draught" can be used as marketing terms to describe canned or bottled beers containing a beer widget, or which are cold filtered rather than pasteurised.
Cask-conditioned ales (or "cask ales") are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 12-14 °C/53-57 °F), before being tapped and vented—a tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully condition—this period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass.
Most beers are cleared of yeast by filtering when packaged in bottles and cans. However, bottle conditioned beers retain some yeast—either by being unfiltered, or by being filtered and then reseeded with fresh yeast. It is usually recommended that the beer be poured slowly, leaving any yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour in the yeast; this practice is customary with wheat beers. Typically, when serving a hefeweizen, 90% of the contents are poured, and the remainder is swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle may be inverted prior to opening. Glass bottles are always used for bottle conditioned beers.
Many beers are sold in beverage cans, though there is considerable variation in the proportion between different countries. In 2001, in Sweden 63.9% of beer was sold in cans. People either drink from the can or pour the beer into a glass. Cans protect the beer from light and have a seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less-expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. Plastic (PET) bottles are used by some breweries.
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/47 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 °C/60 °F) for strong dark ales (especially trappist beer) and barley wine.
Drinking chilled beer is a social trend that began with the development of artificial refrigeration, and by the 1870s was spread in those countries that concentrated on brewing pale lager. Chilling below 15.5 °C/60 °F starts to reduce taste awareness, and reduces it significantly below 10 °C/50 °F; while this is acceptable for beers without an appreciable aroma or taste profile, beers brewed with more than basic refreshment in mind reveal their flavours more when served unchilled - either cool or at room temperature. Cask Marque, a non profit making UK beer organisation, has set a temperature standard range of 12°-14°C (53°-57°F) for cask ales to be served.
The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down the side) into the glass all influence the end result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and turbulence of the beer and its release of carbonation.
Brewer's yeast is known to be a rich source of nutrients; therefore, as expected, beer can contain significant amounts of nutrients, including magnesium, selenium, potassium, phosphorus, biotin, and B vitamins. In fact, beer is sometimes referred to as "liquid bread". Some sources maintain that filtered beer loses much of its nutrition.
A 2005 Japanese study found that low alcohol beer may possess strong anti-cancer properties. Another study found nonalcoholic beer to mirror the cardiovascular benefits associated with moderate consumption of alcoholic beverages. However, much research suggests that the primary health benefit from alcoholic beverages comes from the alcohol they contain.
It is considered that overeating and lack of muscle tone is the main cause of a beer belly, rather than beer consumption. A recent study, however, found a link between binge drinking and a beer belly. But with most overconsumption it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself. Several diet books quote beer as having the same glycemic index as maltose, a very high (and therefore undesirable) 110; however the maltose undergoes metabolism by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.


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Refractory over a barrel mold
Simple question:
Anything wrong with using a 55 gal. plastic drum cut in half and form Refractory Cement over that? Obviously the door would have to be molded separately, and it should be molded in pieces, (to account for expansion later without cracking the whole thing).
Total Newbie here just doin' my research.
Re: Refractory over a barrel mold
also.......premixed or homemade cladding?
Re: Refractory over a barrel mold
I don't normally answer refractory castable questions, but I think there might be an issue with shrinkage, using a rigid form. I'd ask your castable suppler about forms.
Re: Refractory over a barrel mold
My primary concern is: Is it a viable option?
I plan to cast it in pieces to negate the possibility of cracking. Shrinkage, I'm not worried about as this will BE the oven (portable, used only maybe three times a month)
any advice is greatly appreciated.
Re: Refractory over a barrel mold
If you make up the castable using the correct amount of water, the shrinkage is negligable because the aggregate used in proprietary mixes is clay which has already been fired, therefore no shrinkage of wet clay particles. If you cast over the plastic drum you will need to cut the drum out in pieces from the inside. This may be more difficult than you envisage. How thick do you intend the castable refractory layer to be? I do not understand your Q. re cladding, can you elaborate?
Re: Refractory over a barrel mold
Thanks for the reply David....
I plan to cast over the drum, then turn it over and remove the drum mold. THEN place the cast on a firebrick hearth and cover it all with unsulating blanket/vermiculite etc.
I can't see any difference in my project and a purchased pre-molded oven.
I do have a severe shortage of ca$h and have always been one to innovate rather than pay retail....just tryin' to cut costs.
again, I'm only using this oven down at the campground...I'm also building a Scott oven at my home by the book.....
Re: Refractory over a barrel mold
Re: Refractory over a barrel mold
You lost me there Brickie.....forgive my ignorance but what do you mean by "bond"?....
Re: Refractory over a barrel mold
My dome above is bonded, that is that the bricks on the next course are lapping half of the brick on the previous course, etc etc.
Re: Refractory over a barrel mold
Actually, I thought about that when I first started looking into building an oven......I'll certainly do that when I build the Scott oven.
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Israel News - Stay Informed, Pray Informed
Give your gift today for a Soldiers Summer Package, and let our forces know that there are very special people who care, and appreciate their sacrifice and their duty.
This Summer we are planning to bless 500 of our country's best.
We need you to help us reach our goal of $22500.
Your gift of $45 will sponsor a package for one soldier.
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Our lovingly-prepared package contains the following:
Although the Israel Defense Forces (IDF), as the name suggests, is primarily a defensive army, our soldiers place their lives at stake on a daily basis. Over time, almost every family has lost relatives in defense of the Promised Land.
Protection and preservation can come only from the Almighty but we can show our appreciation of the efforts of our soldiers and reservists.
Our young men and women endure tough programs during their military service and most times under extreme conditions in order to be prepared for any challenge against enemy attacks.
Let us show 'our children in uniform' - our soldiers they are appreciated! (The majority of IDF soldiers are young men and women just out of school.)
Israeli soldiers admitted seven wounded Syrians into Israel, administering emergency medical treatment at the border and transporting the hurt to area hospitals. These brave men and women risk their lives to treat any wounded individuals, friend and foe alike. You can help Israel Today show them that we care and appreciate their contribution to the Land of Israel.
The IDF Spokesperson's Office confirmed on Saturday, February 16th, that seven Syrians hurt in battles between the Syrian army and Syrian rebel forces were taken to Ziv Medical Center in Safed, in northern Israel. The seven made their way across the demilitarized zone separating Israel and Syria on their own.
"An IDF force administered medical care to the wounded men near the border fence and they were taken for further treatment," a statement said.
The IDF is a moral defense force, committed to protecting the lives of all people, whether the individuals are friendly or opposing troops.
Despite this, Israel is often vilified throughout the world. IDF soldiers, 18 year old men and women trained in the world's most moral army, are often the brunt of these attacks.
Israel Today is proud to support these soldiers and help be a comfort to them while they serve in some of the most contentious battle zones in the world. You can help us show them our support for them and their mission.
Be a blessing to an Israeli soldier this winter by purchasing a special care package that is certain to warm our troops as they not only defend us, but face harsh weather conditions.
The soldiers receive these packages knowing that loving Christians from around the world have reached out to embrace them. The gesture and the sentiment has not gone unnoticed. Purchase a care package for a soldier on the front lines by clicking here.


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text: I am selling my daily driver, it has 83,000 original miles on it, and I have to let it go to get a truck. The car has been in the family for 12 years. it has been reliable transportation for me for the last 3 years. It has current registration and inspection and a clear Texas title in my name. There are some minor issues, It has a vacuum leak that needs to be addressed but does not keep it from running. Rear window mechanism needs to be greased sometimes it gets stuck. Rear window panel needs to be replaced because it has tears in the panel, however the top itself is new. Rear springs are needed, i was going to replace them, but have not found the time to do this. The rear tires have been replaced a couple months ago. I am asking $2,800 obo, please Email me if you have further questions. [email protected]. I am located in Fort Worth TX


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Untethered jailbreak for iOS 5.0.1on the iPhone 4S and iPad 2 is now available for downloadRead More
Along with the iPad 2, Apple also introduced a couple of new accessories for the iPad 2 – an HDMI out cable and a cover. The cover is truly a must have!Read More
Apple just unveiled the iPad 2 at their on-going event in San Fransisco. The iPad 2 sports a new A5 processor which is upto 2x times faster than its predecessor.Read More
Rumors indicate that Apple will preview the next generation of iOS – iOS 5 at the iPad 2 event, next week on Wednesday i.e. March 2.Read More
It's official! It's finally official! Apple has just made it official that they will be unveiling the successor to the iPad – the iPad 2 on March 2 i.e. Next Wednesday.Read More


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This is the official App for the Taylor 2013. The Festival takes place from 20th - 21st September, with a range of music, film screenings and dance events tailored around the 1920's culture and is a celebration in honour of Ireland's most prolific filmmaker, William Desmond Taylor,...
Carlow 800 Festival
This is the official App for the Carlow 800 Festival 2013. Carlow 800 Festival takes place from 22nd - 25th August, with a range of music concerts, historical events, floral exhibitions, pop up shops plus many more to celebrate 800 years of Carlow Castle. The app contains -Information about...
Pan Celtic 2013 Unofficial
This is an Unofficial Festival Guide for the Pan Celtic Festival 2013 in Carlow, all in the palm of your hand. The app contains a timetable for all events that are happening over the festival, including the times, venues and event details! It also includes a separate timetable for the Trad...


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Beaverton, OR (PRWEB) June 26, 2014
GemTalk Systems announced the release of GemStone/S 64 Bit Version 3.2. This latest update secures the platform's place as a state-of-the-art tool for developing, deploying, and managing scalable, high-performance, multi-tier business applications.
"Because this new releases features critical security upgrades as well as improved speed, increased support, and enhanced user features, it not only strengthens the product, but reaffirms our commitment to the evolution of our products to coincide with both technological advancements and customer needs," said Norm Green, GemTalk System's Senior Vice President and CTO.
The major new features include:
This update also continues GemTalk's commitment to the Smalltalk community and delivers on the promise to release new and innovative technologies after acquiring the GemStone/S platform in the second quarter of 2013.
The upgrade will necessitate new keyfiles as well upgrades to the following add-on products: GemBuilder for VA Smalltalk v5.4.2, GemBuilder for VisualWorks v7.6.1, GemConnect v2.3, and GemBuilder for Java v3.1.1. Each has a new release specifically for compatibility with GemStone/S 64 Bit Version 3.2.
With all of the new features, API and code improvements, and significant bug fixes, GemStone/S users are encouraged to upgrade to the new version. Version 3.2 is now available for customer download on the following operating systems:
For more information and direct downloads, visit http://gemtalksystems.com/index.php/news/version3-2/.
James Foster, Director of Operations


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Conscious Hotel Museum Square might be close to the Van Gogh Museum, Rijksmuseum and Stedelijk Museum but it's no 'museum piece', goodness no, it's got a hip, contemporary feel to it.
That means a fresh, clean, contemporary look with the emphasis on comfort. We particularly spent a long time choosing great beds for you so you can have sweet dreams. The rooms are spacious and very suitable for families!
We believe in giving every one of our guests a warm welcome so you get the most out of your stay in Amsterdam. Ask at Reception if there's anything you need.


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Alabama Other Certification Approaches
General testing information for all applicants may be found in the Overview of Alabama Testing Requirements.
Information regarding these certification approaches may be found at Certification Forms.
Choose a certification area approach from the list below to get more information about that approach and to determine which test(s) you need to take.
Additional Teaching Field /Certification Based on Test (CBT) Approach >
This certification approach is for an individual who holds a valid Alabama Professional Educator Certificate in a teaching field and is seeking additional Alabama professional certification in selected teaching fields.
Licensure Approaches >
These certification approaches are for an individual who is either:
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- licensed as a speech-language pathologist by a state board of examiners in speech pathology and audiology
Council for Accreditation of Counseling and Related Education Programs (CACREP) Accredited School Counseling Program >
This certification approach is for an individual who has completed a master's or educational specialist degree level CACREP-accredited school counseling program and is seeking professional certification in school counseling.
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This certification approach is for an individual who has completed an educator preparation program in another country and is seeking Alabama professional certification.
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College Football Odds: First Look at Week 12 Lines
- Updated: November 13, 2012
The college football season is winding down and the upset losses are changing the landscape of the BCS National Championship picture. The loss by the Crimson Tide to the Texas A&M Aggies assured that there would be a new No. 1 in the college football rankings.
Now heading into week 12 the games are becoming harder to handicap and a first look at the college football odds is the best way to prepare to pick winners on the season.
After losing to the Virginia Cavaliers, the Miami Hurricanes have to win out to make an impression to the bowl committee. They have no shot at a big BCS bowl but a strong finish could make all the difference. This week the Hurricanes opened as 7 point favorites at home over the South Florida Bulls.
The Clemson Tigers are on the verge of breaking into the top five in the college football rankings but they have to make sure to take all games seriously. This week if they are not careful they could get upset against North Carolina State a team that beat Florida State. The Tigers are 18 point favorites in this critical ACC matchup.
Finally in one of the bigger games of the week the Oregon Ducks and the Stanford Cardinal do battle in the Pac-12. The Oregon Ducks have a clear path to the BCS National Championship game with the Alabama loss. All they have to do is win the rest of the games on the schedule. However it won't be easy this week as they take on the upset minded Stanford Cardinal.
The sportsbooks feel like they Ducks get it done as they are 21 point favorites in this game but it is important to remember this Stanford team beat USC earlier in the season.
College Football Week 12 is on the horizon and looking at the opening odds can make the difference in winning and losing.
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The 137th running of the Preakness Stakes Saturday will be run on a perfect weather day at Pimlico Race Course in Baltimore, Md., according to the forecasters, but will it produce a perfect ending for Kentucky Derby champion I'll Have Another?
Can he join the long list of horses who have recently won the first two legs of the Triple Crown only to see their dreams go up in smoke over the grueling mile-and-a-half marathon known as the Test of the Champion, the Belmont Stakes?
Only time will tell as 10 combatants will load into the starting gate Saturday aiming at the bull's-eye that rests squarely on I'll Have Another's back.
Wednesday's post position draw was inconclusive as all the would-be contenders drew well in the middle of the field with Derby runner-up Bodemeister getting a perfect draw at No. 7. He was also installed as the 8-5 morning line favorite with I'll Have Another, who will leave from post 9, being pegged as the 2-1 second choice.
Others who return from the Derby field, and who must be considered serious contenders, are Went The Day Well (post 5), Creative Cause (post 6) and Daddy Nose Best (post 8).
Who do I think will win?
Well, unlike the Derby, when I not only picked the $32 winner but the $306 exacta as well, this race is not nearly as wide open and competitive. It looks as if the fresh faces who did not run two weeks ago at Churchill Downs are in a bit over their heads.
But, can Creative Cause (6-1), Went The Day Well (6-1) or Daddy Nose Best (15-1) spring an upset?
You can find out what I think by going to my web site www.tomthebombpicks.com and click on the My Selections page to purchase my picks.
Whatever you decide, good luck! Enjoy Round Two. It should be another exciting race.


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My mothers British accent does not translate into Siri very well
Submitted by Carys
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Santa Vintere:
July 9, 2013 at 12:27 pm
it was called fix fix the Sticka..
Lauraine Keewasin:
May 17, 2013 at 1:32 am
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May 17, 2013 at 1:14 am
translation, please
Luis Miguel:
May 17, 2013 at 2:17 am
my goodnes!
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If there ever was an actor with genuine talent who was seemingly cursed by being too good looking it's Brad Pitt. »»
The cops may be gone, but moral compromises still exist with Ayer's latest. »»
End of Watch director to try his hand with war drama. »»
While it has its flaws, Lawless is still a fairly solid dramatic crime film that focuses on an interesting time in American history. »»
If you're not blown away by the work they did fixing up Raiders, well, you may need to get your eyes checked. »»
Rachel, Leah and Sean give us their take on this prohibition-era drama, based on a true events. Starring Rachel Appelbaum, Leah Aldridge, and Sean Wright. Directed by David Freedman. Edited by Brian Jahns. Produced by David Freedman(@ShowRunnerDave), »»
Redford's latest directorial effort about The Weather Underground. »»
Prohibition-era drama has explosive kick, just like the moonshine swallowed. »»
New red band trailer »»
Hollywood's resident d-bag to have sex on camera? Lovely. »»
New character posters released »»
Paramount and Bay have put together an incredible Blu-ray package that delivers on all fronts. »»
Michael Bay delivers action in spades, but again fails at telling a story. »»
An hour of decent material scattered throughout 150 minutes »»
... your luck is about to transform. »»
Michael Bay's third film in trilogy gets trailer »»
It seems this got through awful quickly »»
I didn't know they ever feuded in the first place. Digital Spy reports that "Shia LaBeouf has reignited his feud with former Malcolm In The Middle star Frankie Muniz. "Gossip Cop reports that the Transformers actor hit out at his former rival duri »»
Oliver Stone has his best opening as a director, Ben Affleck surpasses a personal milestone, and Inception has one last hurrah in this week's top ten. »»
Greed is still good, and Hollywood mirrors Wall Street. »»
Michael Douglas is a man's man. He proved it the other night at the "Wall Street: Money Never Sleeps" premier. Yahoo News reports that "Michael Douglas has channeled the confidence of ruthless corporate raider Gordon Gekko while walking the red carpe »»
Following up on a story from yesterday, E! Online reports that "A woman severely injured in a stunt that went awry on the Hammond, Indiana set of Transformers 3 has undergone brain surgery. "Gabriella Cedillo's mother and brother told Chicago stat »»
A near tragedy struck on the set of Michael Bay's latest film, "Transformers 3." E! Online reports that "An extra was hospitalized Wednesday evening after suffering a severe head injury during filming of a stunt that went awry. "According to the I »»
Franchises and adaptations are the key, apparently. »»
You mean everything Michael Bay does doesn't REALLY happen? »»
Transformers 3 gearing up to be Rocky IV. That's right: the USA vs. the U.S.S.R., baby! »»
Shia LaBeouf remains, but Megan Fox is out. »»


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Remembering Sergio Pininfarina – 1926-2012
We celebrate the greatest hits from the former president of Italy's legendary design house…
Posted: 03 Jul 2012
It's up there with mullets and pastel-coloured double-breasted jackets as a true icon of the eighties, though the Testarossa's aged with far more dignity.
The engineering's just as pretty as the 'Farina-penned coachwork - it's got a 4.9-litre mid-mounted flat-12 engine, each cylinder's got four valves (making 48 in total), and it's lubricated by a dry sump system. Nice.


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ABCbodybuilding - View Single Post - Female weight loss and loose skin
Female weight loss and loose skin
View Single Post
should change his/her status!
Join Date: Jan 2008
Posts: 8
Re: Female weight loss and loose skin
Hi Henry. This post of yours is a bit old, but just in case you are out there....
1. 300lbs in 2 years is a LOT to expect from skin. Skin is an ORGAN so it can't just "shrink" overnight. Slower is better is the main rule. The medical community is in complete disagreement over how or if you can reduce the side effects of rapid weight loss. But here's some of what I've read/practiced over the years.
2. Hydration is key. Also, would recommend fish oil capsules, good fats like olives and nuts.
3. Age and elasticity of the skin are also key factors. I would recommend a visit to a dermatologist from day one to seek professional advice based upon your wife's unique makeup. Antioxidants, bioflavanoids to help with free radical release during exercise as supposed to help skin quality.
4. Other options to explore include 'wellness" centers that utilize bioidentical hormones (if your wife is perimenopausal or in menopause) as those whack out the hormone level in the body and can contribute to the slowdown of collagen production.
5. Nanotechnology - peptides. I would check with Dr. Perricone's website to see if they can advise you further. His product line is very expensive, but his programs and products are pretty darn good.
Hope that gives you some new options to consider. I don't believe there is 'one' answer. I just know what worked for me and that was averaging no more than 1-2 lbs a week...K
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HTC launched it's dual sim version of HTC Desire X in form of HTC Desie XDS today. The device comes with a 4.0-inch capacitive display with 800x480p resolution, 1GHz dual-core Snapdragon S4 processor, 768MB of RAM, 4GB of internal memory, microSD card slot, 5MP rear camera with LED Flash with no front cam, Dual-SIM support, Wi-Fi, Bluetooth, 3G, FM Radio, Beats Audio, loaded with the old Android 4.0 aka ICS and a 1650 mAh battery.
The HTC Desire XDS is already being sold on Saholic for Rs 16,089 and ia available in only white color variant. The phone does look a decent buy for this price, but Jellybean becoming extremely common it is something HTC needs to ramp up it's phones with if they really want them to beat other strong competitors like Samsung and LG in the market.
Deepak Bhasin
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The Summer Season: MAC Hot Gossip Lipstick
The Summer Season: MAC Hot Gossip Lipstick
MAC Hot Gossip Lipstick ($14.00 for 0.10 oz.) is a soft, semi-sheer medium pink with a subtly cool undertone. It has white and pink micro-shimmer and a semi-frosty finish. It has the same vanilla scent as is traditional to MAC lipsticks. Hot Gossip has a cremesheen finish, which means that it is on the drier side, though I don't find cremesheens to be drying (but if you have particularly dry lips, wear lip balm first). The wear is a little below average, in part to the sheerness of the shade, and stands at two to three hours for me.
Is this the right pink for you? Would you wear it?
The Summer Season is a series of posts featuring bright, vibrant shades of coral, orange, and pink lipsticks and lipglosses — all perfect for a summer of fun — that runs through July 2010.
See photos and swatches…
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Crescendo roll from soft to loud on 19" crash cymbal with mallets
thanks mate. lovely capture
Just what I needed. Thanks.
This is most likely the 3rd time I've commented on this sound. I've used this close to 100 times I bet in any classic song remix I require it for. It's in over a dozen different songs I've remixed, including one right now and many more to come. Thank you so much davidjwoll for sharing 3 clips that are absolute continuity kings!
the only decently performed cymbal swell on this site!!
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Bizarro Back Issues: The Flash In 'Death And Taxes' (1991)
A few years back, when there was first talk about a TV show based on The Flash, I remember hearing people say that the character could get a stronger foothold with the American public in a time when shows like CSI were so popular. The argument was that people would have an easier time getting their heads around the idea that Barry Allen was a police scientist, and that blew my mind. I mean, is the day job really the thing that people should be interested in when they're watching The Flash? Isn't the part where he can run super-fast and fight guys with ice guns the more important part of that whole franchise?
Besides, I think we can all agree that it was way better back in 1991, when the Flash worked for the IRS as the world's first superhero taxman.


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Michael W. Smith
Sat, Nov 24, 2012 7:30 pm
Celebrity Theatre, Phoenix, AZ
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Landscape imagery can make subtle reference to the prevailing politics of a place. From the eighteenth century on, Niagara Falls was among the most iconic symbols of American might and cultural potential. Its meaning shifts in this painting by Louis Rémy Mignot, a Southerner forced to abandon his rising New York career due to the outbreak of the Civil War. Mignot moved to London, where he painted this work the year after the war's close. He pointedly chose an atypical view, facing the Canadian, rather than the American, side of the falls.
- Artist: Louis Rémy Mignot, American, 1831-1870
- Medium: Oil on canvas
- Dates: 1866
- Dimensions: 48 3/4 x 91 1/2 in. (123.8 x 232.4 cm) (show scale)
- Signature: Signed lower right on rock: "M. / 70"
- Collections:American Art
- Museum Location: This item is not on view
- Exhibitions:
- Accession Number: 1993.118
- Credit Line: Gift of Arthur S. Fairchild
- Rights Statement: No known copyright restrictions
- Caption: Louis Rémy Mignot (American, 1831-1870). Niagara, 1866. Oil on canvas, 48 3/4 x 91 1/2 in. (123.8 x 232.4 cm). Brooklyn Museum, Gift of Arthur S. Fairchild, 1993.118
- Image:
- Record Completeness: Best (83%)


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Statement of Significance (as of designation - July 19, 1964):
Occupied intermittently from about 2000 BC, this site, on a low sandy Potomac River terrace opposite Mount Vernon, is remarkable for its variety and concentration of human occupation sites. Accokeek included a palisaded village that was occupied from ca. A.D. 1300 to ca. 1630. The site has been used by archeologists to define a culture-history sequence in prehistoric archeology for the Mid-Atlantic region.
Comments and questions about the database may be directed to email@example.com


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Arctic drill stalled
Shell has drilled for oil in the Arctic, but only for a day. The company had begun drilling an exploratory hole off the Alaskan coast when sea ice began to close in, forcing the drill ship to leave. Shell has asked the US government for an extension beyond 24 September when the drilling season ends.
Thick clay, slim chances
Hopes of finding Martians may be drying up: in some places the planet's clays are too thick to have formed from interactions with water (Nature Geoscience, doi.org/jbk). Instead these minerals are a better match for lava flows, hurting chances that they once harboured life.
Gas giant under attack
Jupiter has been struck by a comet or asteroid - again. In the early hours of 10 September, amateur astronomers in Wisconsin and Texas saw a bright fireball flash and fade over the planet's disc in the space of about 2 seconds. This is the fourth incident of its kind in just over three years, suggesting Jupiter is hit by debris much more often than we thought.
The holy grail of wind
Wind turbines could power all of human civilisation - in theory. It would be wildly expensive, and carpeting Earth with wind farms might not be popular, but this could generate 400 terawatts of power, 20 times our present consumption (Nature Climate Change, doi.org/jbr).
Stem-cell cowboys
Two men accused of peddling stem-cell "cures" for incurable Parkinson's disease and multiple sclerosis have finally put their hands up and pleaded guilty to conspiring to sell what prosecutors termed "unapproved and misbranded" therapies. Francisco Morales from Texas and Lawrence Stowe from Illinois both face prison sentences and fines of around $250,000.
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Rothera Diary — July 2010
July sees the light gradually returning to Rothera after the gloom of midwinter. It never really gets dark for a full 24-hour period even during the depths of winter, but what little light we get is a poor substitute for the warming rays of the sun itself. However, the advantage of this time of year is the spectacular skies that can be seen looking north from Rothera as the sun creeps ever closer to the horizon. This winter produced some of the most striking sunsets/sunrises I've been privileged to see as well as some particularly stunning nacreous clouds. These are formed high in the atmosphere and receive sunlight from below the horizon before the sun has actually risen resulting in iridescent colours.
As a wintering member of base, everybody gets the opportunity to help out with other base members jobs and in particular the science. I've been fortunate enough to help out on occasions with the dive team and seen first hand the efforts they go to in order to keep a full scientific diving programme running throughout the winter months. Normally the diving takes place off the boats, but as soon as the fast ice arrives the team must cut holes in the ice in order to continue their research. Diving through the ice is not without its risks, but I for one am pretty jealous of the divers when they get to visit the world under the ice.
In mid July, I was fortunate enough to be out on the boats assisting a CTD experiment in Ryder bay about 4 km from Rothera. The experiment records the salinity and temperature of the sea at different depths to provide a profile of the water column at that point. This happened to take place two days before the sun officially returned and we were rewarded with a sunrise over Ryder bay and MacAllums pass. Oddly enough, I found I didn't miss the sun when it departed back in May but to feel it return and the warmth on one's face (however psychological!) was amazing.
The sun officially returned to Rothera on the 22nd of the month and as such was marked by raising the flag once more. It was dropped when the sun went by our oldest base member, Alan Hill and tradition has it that the youngest member, Terri Souster this year, has the honour of raising it once again. It was a blustery day and after a few inspirational words from our illustrious leader, Dickie Hall we retired for tea and medals. As luck would have it, the sun went behind a cloud as it was due to rise over the mountains and our first sight of the sun from base itself was to be a few days later.
Two thirds of the way through July saw Rothera take part in the 48 hour Antarctic film festival. This is a friendly competition organised by McMurdo Base and follows a simple set of rules:
- To be scripted, filmed and edited over 48 hours
- No longer than 5 minutes (excluding credits)
- To include 5 elements; a siren, mouthwash, grumpy mechanic, mop and the line 'has anybody seen my chicken'
Saturday was completely consumed by filming under the expert supervision of our director John Wedlake. A great team effort ensured the day went smoothly enough for a rough cut of the film to be prepared for that evening. Sunday was spent re-filming some scenes and editing the final film. Ben Tibbetts performed this task, and as a consequence of his talent with editing software our film looks professional. Ultimately, we produced a film in the 48-hour time available that we can be proud of and bore grandchildren for decades to come!
Alas, we weren't to win the best film category this year. That honour went deservedly to Davis station, an Australian base. However, pride was restored as we scooped the honour of best storyboard — a just reward for all the effort that went into the weekend. A special mention goes to John and Ben for all the extra energy and dedication they lent to the project.
If interested, our film can be viewed online: Watch "From Rothera with Love"
A major landmark which began through July was the arrival of the sea ice – one of the principal reasons I came to Antarctica and accepted this job initially. Sea ice is a sporadic and unpredictable creature and recent years have left many a winterer feeling cheated. Pictures and tales of extensive sea travel across Laubeuf Fjord to the mainland do little to temper ones dreams. This season however has provided some sport as the month has progressed with base members getting to Mackay Point to the North and round Rothera Point, the local spit of land that the base lies on.
Travelling on the sea ice is a particularly pure way to appreciate the wonders of the frozen continent during the winter. One cannot help but feel relatively insignificant against the sheer scale of the surrounding peaks whilst out on the flat and expansive ice. Low light casts deeply contrasting shades of yellow and orange against the glacial blue of the grounded icebergs. And as travel is restricted to calm days, it is also a deeply peaceful way to take in the surroundings and realise how few people get to experience it with just the swish of skis on ice. More notably it gives one a chance to walk on flat ground for more than a few hundred yards for the first time since leaving the UK!
So, I hoped you enjoyed July's insight into how life is progressing down here. It's been a thoroughly amazing experience to be a part of this year's wintering team and experience all the fun that has accompanied it. It is hard to convey into words what being down here is like as nearly every day is different and many leave you in awe as to the nature of the place, I'd recommend the experience to anyone!
Take care all
Iain Rudkin


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Vacation Home Rental Sale near Seattle
Vacation Home Rental Sale near Seattle
Enjoy incredible savings this summer while creating memories that you will be talking about for months. Stay Sunday thru Thursday and save 30% on your second night. Need more nights? No problem, the...Learn More
Summer Fun Near Seattle
Summer Fun Near Seattle
Suncadia offers endless possibilities for midweek summer fun, and we give you a $50 credit to spend anywhere on the resort. Begin your exploration with a bike ride on our 40+ miles of trails or with a...Learn More
Kids Rule
Kids Rule
Kid Rule at Suncadia! Kids 12 and under enjoy free perks such as meals and bike rentals when accompanied by a paying adult....Learn More
Glade Spring Spa's Romance Package, the Best Spa Escape in the Seattle Area
Glade Spring Spa's Romance Package, the Best Spa Escape in the Seattle Area
The perfect excuse to enjoy a romantic getaway with your sweetie is just a click away with Glade Spring Spa's Romance Package....Learn More
Suncadia Summer Concert Series: Jamie Wyatt & the Bang Bangs
Suncadia Summer Concert Series: Jamie Wyatt & the Bang Bangs
Suncadia Summer Concert Series presents Jamie Wyatt & the Bang Bangs, July 11th at the Village Amphitheater. Concert start time 7pm. Low back lawn chairs and blankets are welcome. Check...Learn More
Barre Burn
Barre Burn
It's a total body workout that slims your hips, tightens your thighs, lifts your seats and mobilizes your metabolism. Utilizing ballet movements, intelligent isometrics, challenges in rhythm,...Learn More
July 2015 Activity Guide
Unparalleled Meeting & Event Facilities


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Home / Store / Journals / Electronic Articles / Fusion Science and Technology / Volume 28 / Number 4
Masabumi Nishikawa, Ken-ichi Tanaka, Mitsuru Uetake
Fusion Science and Technology
Volume 28 / Number 4 / November 1995 / Pages 1738-1748
Format:electronic copy (download)
The tritium bred in a deuterium-tritium fusion reactor is removed from its blanket by using helium sweep gas. From the viewpoint of adsorption capacity and pressure of tritium at release, a cryosorption bed, which uses molecular sieves or activated carbon at the temperature of liquid nitrogen, is attractive for the recovery of this tritium. The mass transfer coefficients required to predict the breakthrough curve are experimentally discussed. The overall mass transfer coefficient KFav in the cryosorption of hydrogen isotopes on molecular sieves or activated carbon at 77 K consists of a mass transfer coefficient that represents the transfer from the bulk gas flow to the surface of the adsorbent through the boundary layer kfav, a mass transfer coefficient that represents the axial dispersion in the packed bed kzav and a mass transfer coefficient that represents the intraparticle diffusion through micro pores in the adsorbent particle βksav. The value of βksav is confirmed to be 1 to 50 s−1, which decreases with an increase of hydrogen partial pressure, and the rate-controlling step is βksav when the hydrogen partial pressure is higher than several hundred pascals, and kzav becomes the rate-controlling step when the hydrogen partial pressure is low and gas velocity is slow. The dependence of KFav on hydrogen isotopes and adsorbents appears to be small under the current experimental conditions.
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Cemetery reinstalls SpongeBob gravestones
by Kevin Melrose | February 19, 2014
A year after the murder of Army Sgt. Kimberly Walker, her family has resolved their dispute with a Cincinnati cemetery about the SpongeBob SquarePants monuments commissioned to mark the grave site.
Their disagreement drew national attention last fall after the family was told the two 6-foot-tall, 7,000-pound statues — one for Kimberly Walker and the other for her living twin sister Kara — didn't meet the standards of the historic Spring Grove Cemetery and had to be removed. That's despite the Walker family receiving design approval from a cemetery employee for the $26,000 monuments, which were created with the permission of Nickelodeon. The cemetery insisted the staff member simply made a mistake, and offered alternative proposals.
But WLWT reports the original statues were reinstalled on Friday, only now with granite slabs to shield them from passersby.
In a statement to the TV station, Spring Grove Cemetery apologized to the Walker family, saying, "Our personnel oversaw the design and installed the SpongeBob monuments and then had them removed when concerns were raised by others. We deeply regret the distress this caused the family.
For more on this story: http://robot6.comicbookresources.com/2014/02/cemetery-reinstalls-spongebob-gravestones/


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Silversea Cruises take the title as the world's best luxury cruise line. It is owned and run by the Lefebres, a family in Rome. Silversea Ltd has its headquarters based in Monaco. The company caters to the needs of the world traveler and has its branches spread around the world in the United States, Australia, Singapore and the United Kingdom. Silversea Cruises boasts of six luxury cruise ships and voyages to all the seven continents.
This cruise line sets itself above the rest due to its deep and sincere commitment to maintaining and upholding the set high standards of cruise excellence from the very beginning. The first unique cruise ship of the company was launched in 1994 and thus created a new niche for the ultra-modern luxury travel market with a unique class of ships that were smaller and purpose-built that could sail into the exotic ports.
Silversea Cruises Ships
The ships of Silversea Cruises are unique and specially designed for fewer passengers. They feature bigger space than other cruise ships and offer the highest level of personalized service.
Due to their size which is uniquely smaller than other ships, the Silversea Cruises ships are able to offer intimacy, a very close knit camaraderie and to top it all, the possibility of exploring and venturing into secluded harbors which are rarely seen and where true adventure exists. With an onboard experience that is personalized and rich, the guests get to experience a meaningful and satisfying voyage and that is the reason as to why the silversea ships continue sailing. The company's cruise ships access smaller harbors and other landmark destinations that are inaccessible to large ships.
The ships in the Silversea Cruises line are:
• The Silver Cloud. Has a capacity of 295 guests' and 222 crew members. This is what began the silversea's road to excellence. It is a unique ship that many passengers return to.
• The Silver Wind. One of the most intimate ships with a large deck space, expanded spa and multiple entertainment joints. Has a capacity of 296 guests' and 222 members of the crew.
• The Silver Shadow. Has capacity of 382 guests, 302 crew members. It offers the luxuries of a private yatch, offers services similar to an exclusive hotel and its amenities are akin to that of a fine country club.
• The Silver Whisper. Has capacity of 302 crew members' and 382 guests. It is an intimate ship that offers a sumptuous retreat and wraps all its guests in a feeling of being home.
• The Silver Spirit. Has capacity of 540 guests and 376 members of crew. It was launched in the late 2009. It is regarded as the silversea's beautiful and latest flagship.
• The Silver Explorer. Was formerly known as Price Albert II. Has capacity of 117 crew members and 132 guests. With a high level of luxury and a hull that is ice-strengthened, this ship offers a unique authentic travel experience.
Silversea Cruises Pricing.
The Silversea Cruises offers a competitive price package. The revised new pricing starts from only $1,999. The fares are inclusive of amenities offered in the different ships.
• Mediterranean voyage is from $1,999.
• Asia voyage is from $4,399.
• Northern Europe voyage is from $2,799.
• Africa voyage is from $4,999.
• Alaska voyage is from $3,199.
• The special Silversea expeditions are from $5,899.
Depending on the length of the voyage, the online spending credit is set from $500 to $1,500 per double occupancy .the prices are above are in US dollars. Charges are per guest and are based on double occupancy.
If considering travelling with the cruise line, it is wise to book and reserve your suite early as they get filled up quickly.
Features of the Silversea Cruises
• The style. Every detail aboard the silversea cruise ships reflects aspects of styling that is distinctively European. Silversea Cruises has style that is inspired by the ancient yet golden age of cruising and the decorative art deco design has helped create an exquisite 1930s ambience to this company's cruise ships and this has been blended well with modern elegance and glamour that is timeless.
• Silversea Cruises offers suites that have ocean views that are sumptuous and exotic and with a guest to staff ratio of almost one to one, personalized service is emphasized aboard the silversea ships.
• Offers its guests access to a wide range of exciting and exclusive destinations for exploration thus enriching cultural connections that are unique.
• The dining experience is exquisite with uncompromising service. The guests enjoy an option of open- sitting arrangement when dining. Amenities included aboard include fitness facilities, entertainment venues, casinos, expanded and modern spas and show lounges.
• Onboard the Silversea Cruises are a team of destination consultants who are experts on dispersing knowledge on culture, history and religion of different destinations.
• Their program has activities that include: wine tastings, dancing classes, exercise sessions at the gym, massage and therapy services, participation in cooking demonstrations, swimming, board games, bridge tours, afternoon tea, shopping in boutiques, casino lessons and lectures by various speakers.
Silversea Cruises truly perfects the modern art and way of travel and offers unique, luxurious freedom of an exquisite lifestyle. Anytime that you want to fully experience an ultimate luxurious cruise vacation, choose to travel in style with Silversea Cruises, an award winning cruise line.


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1. Melt the butter in a pot.
2. Once butter is melted, add onions. Saute them around so that are soft.
3. When the onion are soft, add frozen broccoli and broth to the pot.
4. Raise the heat and bring the stew to boil.
5. Once it starts boiling, cover and reduce the heat. Simmer until the broth is tender.
6. 10 min later, the broth is tender.
7. Blend the broth in a blender or using a hand blender.
8. When everything is pureed sufficiently, add the cream to it.
9. Mix it one more time with the hand blender.
10. Add salt to taste.
For more information please visit: http://wannabeloser.com/You can visit wannabeloser for more videos like this. We have more recipes and videos there.


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|Best Western Garysburg properties are listed below. Search for cheap and discount Best Western hotel rooms in Garysburg, NC for your upcoming individual or group travel. We list the best Best Western Garysburg lodging properties so you can review the Garysburg Best Western hotel list below to find the perfect place.
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Lindsay Lohan's Changing Face
This 60-second short video shows how Lindsay Lohan's face has morphed over the years. Drugs are bad, m'kay?
This post was created by a user and has not been vetted or endorsed by BuzzFeed's editorial staff. BuzzFeed Community is a place where anyone can post awesome lists and creations. Learn more or post your buzz!
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- Nicholas Winton, who saved more than 650 Jewish children from the Holocaust, died at 106.
- The fire at a South Carolina black church late Tuesday night wasn't arson, according to a preliminary investigation.
- The U.S. and Cuba have agreed to open embassies in Washington and Havana as they restore diplomatic ties after more than 50 years.


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The Nose Knows
The scent of desire, it turns out has more to do with our biological imperative than we might have ever imagined. That magical x factor in seeking and connecting to your special someone is actually right under your nose- or at least in it. Author Rachel Herz's new book The Scent of Desire will be the first of many volumes on the often overlooked olfactory system that will forever change how we think about our relationships. And even though I have long been promoting smell as our primary sexual sense, I had no idea that its reach went to the very core of the species regeneration.
History and Science of Aromatherapy
As far back as 4500BC the Egyptians were using plant essences to make perfumes. The ancient Greek physician, Hippocrates, known as the father of medicine, said that "the way to health is to have an aromatic bath and scented massage every day."
Art and Science of Aromatics
An aroma that enters your nose sparks off an immediate reaction in your brain. They trigger the limbic system of the brain which is the center for emotion.
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Posts Tagged ' business credit '
Demystifying Experian's Days Beyond Terms (DBT)
In recent posts I've written about the database where Experian data resides and the matching engine that brings it together. Now, I'd like to write about one of the data elements that resides on the database and is seen on all of Experian's commercial credit reports — Days Beyond Terms (DB T). To many it's […][ READ MORE ]
Your small business is like a person; it needs credit to succeed
You've got a great idea, the capital and the know-how to make it happen. Yet entrepreneurial success also depends on something else many small business owners don't pay enough attention to: your business credit profile. Here's a tip! Just as your personal credit rating has a big impact on your financial health, your business credit […][ READ MORE ]
So how many ____ does it take to ____?
Ah, thought I was heading towards a bad joke? Well, while it may be tempting to follow that through, I was really talking about trade payments needed to make a credit decision. When I started in the data business all those years ago, my primary responsibility was to review credit reports all day. I was […][ READ MORE ]
New credit report may free up some time to enjoy summer!
As the summer heats up many of us are looking to take a break to enjoy our favorite summer activities. While this break is well deserved (and essential for maintaining our sanity) it's important to remember that the discipline around our credit decisions can't take a break. New applications still come in the door, products […][ READ MORE ]
Fraud and identity theft can affect your business too.
We're all aware of the increasingly bold moves fraudsters take to steal personal identities to secure jobs, cars, homes and more—but what about business-to-business fraud? As a small business owner, how much thought do you give to fraud protection for your business? You have a lot to fear and even more to lose if you […][ READ MORE ]
Take a vacation from late payments and bad accounts
Summer vacations are in full swing and I can't wait to spend some time at the beach with the family this summer. Since late payments and bad accounts never seem to take a vacation, I want to remind you of a couple of the tools we have available to help you manage your accounts. […][ READ MORE ]
The magicians tell the credit story, with the help of a few tools.
In my first blog posting I mentioned credit reports were the credit story of a business. In this posting I'd like to provide you with some insights on the raw materials that are brought together to become the chapters within the credit story. You may think it's simple to compile information to create the story. […][ READ MORE ]
Parenting your accounts
As a parent of two youngsters, it has dawned on me that managing the credit lifecycle is very similar to being a parent. In the beginning, whether it's children or prospects, you're doing everything you possibly can to research, learn, take care of and keep them out of harm's way. As children age, similar to […][ READ MORE ]
Have you seen the future recently?
They say the future has a strange way of arriving on time. As much as we want to ignore it, it still arrives. The question then, is how well have you prepared for it? One way you can get ready, is to get the information and tools you can rely on to make sure you […][ READ MORE ]
Tell me what you like, what you don't like and what you would like to see in the future
I've been on the road a lot these last few weeks visiting clients and prospects. While spending the night in the Dallas Fort Worth airport with storm warnings and getting stuck in Chicago wasn't much fun, visiting and learning from clients/prospects always is. As the product manager for BusinessIQ, the information gleaned from these sessions […][ READ MORE ]


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Language development really takes off during this time, especially as your little one approaches the second birthday.
Kids this age are better able to comprehend what is said to them and express what they want through words and gestures. They take joy in their ability to understand directions — and won't hesitate to give directions of their own.
Most kids say their first words around the time of their first birthday. A toddler who is preoccupied with learning to walk may push talking to the back burner; it's not unusual and is nothing to be alarmed about.
Kids this age might have learned fragments of dozens of words that may not be recognizable. They may echo what they hear or mix a few words with jargon (babbling with sentence-like intonations).When they get around to talking, though, they'll probably progress quickly and soon be able to point at something familiar and say its name, and recognize names of familiar people, objects, and body parts.
By 2 years old, most toddlers will say 50 words or more, use phrases, and be able to put together two- to three-word sentences.
No matter when they say their first words, it's a sure bet they are already understanding much of what is said to them before that. Your child should be able to respond to simple commands ("Roll the ball to Mommy") and should be fully aware of the names of familiar objects and family members.
Your little one is listening to everything you say and storing it away at an incredible rate. Instead of using "baby" words, use the correct names for people, places, and things. Speak slowly and clearly, and keep it simple.
Your 1-year-old might still be communicating with gestures such as pointing at pictures or at something he or she wants. Gestures will get more elaborate over this year as toddlers use them to imitate actions, express themselves, and play.
Gestures are an important part of language development. Make the connection between gestures and language by using a running commentary such as, "Do you want a drink?" (when your child points to the refrigerator), then wait for a response. Then say, "What do you want? Milk? OK, let's get some milk." Such behavior encourages kids to respond and participate in conversations.
Your child will probably enjoy gesture games, like pat-a-cake and so-big, and identifying things, such as body parts, pictures, or objects, and familiar people: "Where's your ear?", "Show me the ball" and "Where is Mommy?"
Your child's vocabulary will grow quickly, but pronunciation isn't likely to keep pace. By 2 years of age, most kids are understandable only about half the time. But emphasize the correct pronunciations in your responses.
Most children meet these language milestones during this period:
Don't hesitate to report any concerns you have to your doctor, especially if you feel your child is not talking or you have concerns about hearing.
Some parents worry that a toddler who is not speaking may have autism. Children with autism and related conditions may have delayed speech or other problems with communication, but poor social interactions and limited or restricted interests or patterns of behavior are also hallmarks of the disorder.
If you have any questions or concerns about your child's development, talk with your doctor.
Reviewed by: Mary L. Gavin, MD
Date reviewed: August 2014
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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Committee presses Vilsack on proposed cutsWASHINGTON — Agriculture Secretary Tom Vilsack came under pressure from the House Agriculture Appropriations Subcommittee March 1 to be more specific about the impact that proposed Republican budget cuts and a possible government shutdown would have on USDA's food safety inspections and what the loss of earmarks will mean for agricultural research.
By: Jerry Hagstrom, Special to Agweek
WASHINGTON — Agriculture Secretary Tom Vilsack came under pressure from the House Agriculture Appropriations Subcommittee March 1 to be more specific about the impact that proposed Republican budget cuts and a possible government shutdown would have on USDA's food safety inspections and what the loss of earmarks will mean for agricultural research.
Under direction from the White House, Vilsack has been upbeat about Congress reaching agreement on the budget to avoid a shutdown, and he took that position at a recent House Agriculture Appropriations Subcommittee hearing.
"We start with the proposition that you are going to get this worked out," Vilsack told the committee.
But House Appropriations Committee ranking member Norm Dicks, D-Wash., told Vilsack he fears the proposed cuts would require furloughs of federal meat inspectors employed by USDA's Food Safety and Inspection Service and the closure of slaughter plants that cannot send food into the marketplace if it does not have the USDA seal of approval.
Vilsack replied that because the food safety budget "is predominantly personnel," any quick action indeed would affect employees.
Vilsack said that as a governor, he learned if there are budget cuts, the executive branch needs time to put them in place.
"We hope there will be no shutdown," Vilsack said.
Rep. Rosa DeLauro, D-Conn., who was the chairman of the subcommittee when Democrats were in the majority, told Vilsack, "We can't just hope for the best that will come out of this process. How many inspectors would have to be furloughed? How many chickens destroyed? What is in place to assure us we do not want another inspection failure?"
Vilsack did not directly answer DeLauro's questions, but again said USDA would need time to adjust to any budget cuts.
DeLauro added that if the FSIS budget is cut by $88 million, apparently the amount that would be cut by H.R. 1, the House-passed continuing resolution that would fund the government for the rest of the year, the cuts would affect the states of members of the subcommittee. DeLauro said that 15 plants would be closed in Georgia, the home state of House Agriculture Appropriations Subcommittee Chairman Jack Kingston, a Republican, and that 44 plants would be closed in the home state of another subcommittee member, Tom Latham, who also is a Republican.
DeLauro noted that the cut also would affect the amount of money USDA sends to the states to support inspection in state-controlled meat plants. Wyoming, the home state of Rep. Cynthia Lummis, a Republican new to the committee, has no federally inspected meat plant but has 22 plants that rely on federal money, DeLauro said.
Presssed to make further comments on what would happen if the federal government shuts down, Vilsack said USDA has a contingency plan established.
Vilsack said that USDA could not rely on the experience of federal agencies during the last government shutdown, in 1995, because the agriculture appropriations bill already had passed and USDA did not shut down.
Vilsack said he would rely on the Anti-Deficiency Act, which orders federal agencies under such circumstances to first take into consideration "people who could get hurt"— both government employees and the general public. Vilsack said the decision about what operations and personnel would be considered essential is complicated by questions such as the need to feed animals in federal research facilities and whether someone should be on duty to accept payments on federal loans.
Most of the earmarks in past agriculture appropriations bills have been for agricultural research projects and facilities in members' congressional districts, and Vilsack said he would react to the congressional ban on earmarks by prioritizing USDA's research agenda.
Earmarks usually are added onto the other research budget items, and Vilsack said the loss of earmarks has reduced USDA's research budget. The competitive grants will be $138 million less than President Obama's proposed fiscal year 2011 budget, and the budget for biofuels research is $41 million lower, he said.
Asked by Kingston if the cuts came from money that already had been eliminated, Vilsack said, "We were working off budgets that had specific research projects."
Rep. Sam Farr, D-Calif., the ranking Democrat on the committee, questioned the need for USDA to go through the priorities exercise.
"I thought you did that," Farr said, adding that he thinks facilities in his district already have proven their worth "and now have to start over again" to prove they are valuable. "I don't like throwing the baby out with the bath water," Farr said.
Vilsack said "there is no question there is a need for research facilities," but that they need to be prioritized in a period of budget pressures. His predecessors, Vilsack said, had not prioritized the nation's agricultural research projects.
Kingston noted that USDA has brought down the error rate in the payment of farm subsidies, but said he is concerned that the error rate in supplemental nutrition assistance program, or SNAP benefits, remained stalled at 4 percent. Kingston acknowledged that the rate is low, but because the number of people on food stamps now is so high (more than 43 million people) the amount of money in question — $3.6 billion — is high.
Vilsack noted that the rate actually is below a goal of a 6 percent error rate, but also said that 40 percent of errors occur because people who qualified for food stamps did not get them while 60 percent of the error rate is from payments to people who should not have gotten them.
Lummis asked Vilsack how many of the people who recently have become beneficiaries of the food stamp program have become eligible. USDA now allows people who qualify for cash welfare benefits to get food stamps without a separate application process.
Vilsack said he thinks the number of beneficiaries has gone up because people have lost their jobs or now are working part time and therefore are making less money and are eligible.
Vilsack said he is concerned about a report that food stamp beneficiaries have been buying bottled water and emptying it to return the bottles for the deposit money. That prompted Kingston to ask if, in the spirit of first lady Michelle Obama's anti-obesity campaign, USDA should track individual food purchases. But Vilsack said that idea appears impractical because grocery stores stock 300,000 items and it is unclear who would police attempts to purchase items that might be banned.
Vilsack added that studies show there is "fundamentally no difference" between the food purchases by food stamp beneficiaries and other grocery store customers.
DeLauro also expressed concerns that the United States may import processed chicken from China using meat from Chinese chickens though China has had cases of avian influenza.
Vilsack replied that a proposed rule would allow processed chicken from China using meat from the United States and other approved countries, but that using Chinese meat would require a more elaborate decision-making process.
Vilsack said Russia has agreed to reopen its market to American poultry, but now is asking questions about specific plants.
Vilsack said he will take a trade trip to Indonesia and Vietnam this spring.
Tags: livestock, crops, agribusiness, legislation, agriculture


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Management and Marketing
Welcome to the Department of Management and Marketing!
The Department of Management and Marketing at the University of North Alabama offers BBA degrees in Professional Management and Professional Marketing. The Professional Management degree offers a choice of four concentrations: Entrepreneurship, General Management, Hospitality Management, and Human Resource Management. The Professional Marketing degree offers a choice of two concentrations: Sales and General Marketing. Students both inside and outside the College of Business can earn minors in Entrepreneurship, Human Resource Management, Project Management, General Management, Sales, Communication and Technology, and General Marketing.
The UNA Center for Professional Selling, housed in the College of Business, earned Associate Member Status with the University Sales Center Alliance and our Center is also ranked as a Top University in professional sales education by the Sales Education Foundation. Our Sales Center continues to draw the attention of local, regional and national firms interested in hiring graduates prepared to enter the workforce in a sales position.
Our department is focused on student success. We strive to provide our majors with a solid foundation in business with specialized degree programs in Management and Marketing. Our department has a very dedicated staff and a talented, well-qualified faculty. The department is composed of ten full-time faculty members, eight of whom have doctorates in their teaching fields and two are currently in the process of earning their doctorate. The faculty is dedicated to academic excellence in the classroom and committed to conducting academic research which enhances their classroom performance. Our students are exposed to the skills necessary to be successful in their chosen major within our department.
Internships are often available for eligible junior and senior students. There are also several scholarships available for Management and Marketing students to apply which are awarded each year. Students earning Management and Marketing degrees from UNA have gone on to have careers with Listerhill Credit Union, TVA, Blue Cross and Blue Shield, Bank Independent, State Farm, Redstone Arsenal, SCA Tissue, to name just a few of the firms which have employed our graduates.
For more information please contact:
Dr. Jana Beaver
Associate Professor and Department Chair
Keller 131
Phone: (256) 765-4938
Fax: (256) 765-4959
Email Address: firstname.lastname@example.com


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How to Play Real Life Pokemon
Hey, did you ever want Pokemon to come alive? Well, you can make your dream come true, and remember you gotta catch 'em all!
Caution: This is just for fun and is pretend, it is not for people who are gullible or are intrigued by the idea of Pokemon in reality.
1Read "Make Cardboard Pokemon", and follow the instructions there. Alternatively, you can make Pokémon plushesAd
2Make yourself a master. Learn all of the attacks for your Pokemon (keep in mind you can only carry six pokemon four moves each).
3With cardboard, cut out a rectangle and draw all the Pokemon and badges you have.
4Make some props using the various craft materials you have in your house.
- Pokéballs out of cardboard, or, buy the toy Pokeballs.
- Electronic Pokedexes or electronic accessories.
- Plush Pokemon and toy accessories.
5Wear trainer clothes or clothes that are identical.
6Buy a DS book bag and/or use a book bag or a backpack you have to keep your stuff.
7Explore your backyard or the park. You can pretend it's a region.
8Pretend your Nintendo DS is a Pokedex, make your own or use the one you bought in stores.
9Have friends to be gym leaders or make imaginary ones.
10Bring your friends over and have them or yourself scatter the Pokemon everywhere in your 'region'. When you find one, battle it!
11Call a friend if you want to battle. Take your Pokémon, then throw a Pokeball on the ground. Call out the Pokemon's name (Example: Charmander, I choose you!} Now stand the Pokemon against a wall or on the ground.
12Call out an attack like water gun, vine whip, razor leaf, fire spin etc. For a battle each friend needs a Pokémon! Then one of you stand on either side of the room or field and take turns saying different attacks. You can also pick up the Pokéball, call the Pokémon's name and say return (Example: Charmander, return!}.
13To have your Pokemon evolve, make sure that you have the evolved form of the Pokémon with you. Take that Pokémon away and replace it with it's evolved form.
14Have fun playing!
15Any warehouses or old storage areas can be used for a secret base. place plushes of doll pokemon or other things in theirAd
We could really use your help!
Breaking Up?
Facebook Profiles?
Clothing Stains?
- You can explore anywhere! The mountains,hills,grasslands etc... are some of the main places you can explore
- In order to play, you must know your Pokémon's attacks.
- Some Pokémon have to be traded in order to evolve. For example, Graveler can only evolve into Golem if it is traded. Simply give that Pokémon to your friend in the battle, replace it with the Pokemon evolved form, and take back your Pokémon.
- If you lose,your opponent can take your PokeDollars.
- Look up multiple Pokemon and memorize or write down their attacks and their effectiveness.
- Try to voice over the Pokémon (Example: Charmander sounds like this: Charmander! Char.)
- Don't steal your friend's Pokémon if they are battling with it! (that is cheating; wait until they're done battling with it. In fact, stealing is wrong, and only Team Rocket (and the other teams) do such evil things!)
- You could try to add potions that heal your Pokemon,paralyze your opponent,and more!
- Some Pokemon can overpower others,like fire type can kills grass types easily,water types can put out fire types,and grass types can drain water types.
- There are different jobs in Pokémon; you can be a trainer, gym leader, breeder, movie producer, musical star, ranger, elite four member, frontier brain, coordinator or a connoisseur.
- For potions, take a bottle,and fill it up with colored water,then label the type of potion it is.
- Try to make prop badges!
- If you don't feel comfortable with voicing over the Pokemon, think of their anime voices/game cries in your head
- When you catch a Pokemon, Say "I caught (the name of the pokemon)!"
- Pretend the In-Game characters are at your house (like Red, Joey, Blue, etc).
- Don't play with your Pokémon out in the rain, they might get ruined.
- Don't make fun of your friend's Pokémon.
- This is just for fun and is pretend, it is not for people who are gullible or are intrigued by the idea of Pokemon in reality.
Things You'll Need
- A Toy Pokeball (or rolled up paper)
- A Pokemon
Article Info
Categories: Pokemon Video Games
Thanks to all authors for creating a page that has been read 36,713 times.


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Below are the available bulk discount rates for each individual item when you purchase a certain amount
Calivirgin Rustic Rosemary Olive Oil is milled exactly the same way as our premium extra virgin olive oil, except fresh rosemary is crushed together with the olives. The result is a fresh, unfiltered, premium olive oil with no additives or preservatives that has a natural rosemary flavor. Try this California olive oil on chicken, pork, fish, potatoes, salads or bread. Gustoso!
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