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This is going to be a three pronged question, please bear with me! :)
As I've just taken my share horse on full loan, I'm starting to attempt to school her properly (she's been quite well schooled at some point - it's just a case of reminding her). I've got an amazing trainer who already knows the horse well and teaches the way I want to ride (ie: If I'm doing everything right, she'll put it her head in the right place because she WANTS to). We currenty have a choice of a pelham and a dutch gag. I've already removed the flash and running martingale because she works better without them.
So without my trainer present, wearing the dutch gag it takes about 25-30 minutes to get her to start working properly, by which time, she's also starting to lather. Is it now just a case of keep working on getting her working and she'll get fitter, and as we do it more, we'll both start to catch on quicker? Or do I need to do something different?
With my trainer present, we use the pelham - she'll work better, sooner in the pelham, giving me time with my trainer to work on something other than warming up, but I'd like to get her working in a snaffle? Is using the pelham detrimental to this?
Lastly, once I've got her round, I've been doing a few minutes in trot, just to srengthen her because she hasn't been used to it - I'd now like to start putting in some actual work once she's there - but am kind of stuck for what to do. Once she's round she's soft and light in front and supple on both reins - that's what I wanted from her, so what else is there to work on?


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Paola Navone's Industrial Style Renovation in Italy
A 200-year-old factory in Umbria is transformed into an inviting home by designer Paola Navone.photos by: Wichmann + Bendtsen03.06.13
A Renovated Tribeca Loft with Skylight
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5 Great Home Renovations Around the World Part Four
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5 Breathtakingly Modern House Additions
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Salvaged Wood Renovation in Portland
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Inside Peter Fehrentz's Renovated Flat in Berlin
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Space Saving Renovation in Brooklyn
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Reinventing a Traditional Edwardian near Lake Ontario
When a family couldn't part with a traditional Edwardian, their architect introduced a world of design inspiration instead.written by: Diana Buddsphotos by: Shai Gil11.05.13
5 San Francisco Home Renovations
The City by the Bay is known for its diverse mix of Victorian and modern architecture. Maintaining these aesthetics, here are just a few San Francisco home renovations.written by: Kate Santos11.06.13
A Clever Belgian Couple Renovate Their Aging Brick Home
By introducing chic new elements, a Belgian couple takes a gentle approach to transforming a tired house into a vibrant workshop.written by: Erika Heetphotos by: Tim Van de Velde11.06.13
7 Affordable Home Transformations
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Massachusetts Modern: 8 Striking Spaces in the Bay State
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A Midcentury Modern Renovation in Hudson Valley
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9 Renovations in Brooklyn
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8 Ways to Modernize a Farmhouse
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subset: commoncrawl


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Delta Air Lines has taken significant steps toward introducing its elite airline fliers to the convenience and privacy of business jets. The carrier will now offer a business jet upgrade program for its "Medallion" frequent fliers (those who fly more than 25,000 miles annually on the airline).
July 29, 2015
July 27, 2015
The latest products for your aircraft can mean faster Internet connections…and clean dinnerware.
July 21, 2015
Our 2015 directory of leading lift providers
July 19, 2015
These days, everyone in the aviation field talks about composite aircraft. Boeing's 787 Dreamliner is made mostly of carbon fiber composites, and the percentage of composite content in new business jet designs is on the rise. Over time, carbon fiber may, indeed, replace metal as the material of choice for aircraft. But how did we get here?
July 13, 2015
Before any business jet manufacturer delivers an airplane to a buyer, a lot of work goes into completing the cabin. To give you an idea of what that work involves, Business Jet Traveler visited Dassault's completions center in Little Rock, Arkansas.
July 13, 2015
Here comes the widest conventional bizjet cabin in the sky. Dassault revealed its long-anticipated large-cabin twin, the 5X, in late 2013.
July 1, 2015
Completions centers are getting creative about interiors
July 1, 2015
Traveling with the airlines these days often means paying extra for a ho-hum sandwich and bag of chips, but mealtime can be the highlight of a private flight for foodies. The bizav caterers listed here offer a wide range of options, including many that compare to what you'd enjoy in the world's finest restaurants.
July 1, 2015
If you updated your cabin electronics more than a few weeks ago, it's probably already on the way to becoming outdated. That's how fast the technology is changing. For the latest in cabin-management systems, Internet connectivity and more, consult the manufacturers in this directory.
July 1, 2015
As soon as its first owner departs from the manufacturer's delivery center, a new airplane technically becomes used (or preowned). For various reasons, however, 10 years after an aircraft's final production date is generally considered the milestone separating "newer" used business aircraft from "older" ones.
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In WordPress: Creating Custom Widgets and Plugins with PHP, Drew Falkman teaches PHP developers how to create custom functionality for WordPress 2.0 through 3.0 using widgets and plugins. This course starts by installing and setting up WordPress 3.0 on both Mac and Windows, then provides an in-depth look at tasks related to these WordPress add-ons: installing and administering, building and customizing, creating editable options and database tables, working with posts and pages, and utilizing jQuery and AJAX. There are also tutorials dedicated to promoting a widget or plugin, adding security, and localizing the interface. Exercise files are included with the course.
Actions are the events of WordPress. That is to say when you want something of your own making to happen inside of WordPress, you are going to use an action. If you want something to happen when a menu is generated, you'll use an action. If you want something to happen when the users saves a comment, you use an action. So the process of writing plugins that do things is really a process of writing what you want done, then associating that with one of WordPress's many actions. To do that, we are going to use the add action method, which we will talk about in a second. But the first thing we need is a plugin. So I have created this file here, cc_ comment.php in my plugins directory.
You can see I have set up all the comment information so that WordPress administrator can read it and see it. Now I need to essentially write the function that's going to do what it is I want to be done. In this case, I am going to set it so that whenever someone submits a comment on the front-end of the web site, it's going to send a CC e-mail to some particular e-mail address. So we will create a new function. We'll call it cc_comment. And it's a good idea to create your functions with some special name. You may want to get more specific than this, so that it doesn't collide with other functions in the WordPress environment.
In the function itself, I want to have access to the _request scope. That way I can get the information that has been submitted from the form. In order to do that in my functions, I am going to declare it using the global keyword and then typing $_REQUEST. I now have access to the request scope, and I can use whatever variables I want to inside of it. The next that is to set up some variables that are going to store information that's going to be used by the e-mail. to, we can send this to firstname.lastname@example.com.
We will set a subject, and in the subject, we are going to say, "New comment posted @ yourblog," and of course we could use some other ways to access what their blog name is from the information, but for now we are just going to keep it simple. Then _REQUEST, and the request scope is all stored in associative array, and the name of this subject field is subject. Then I am going to set the actual message. I'm going to say, "Message from:" and note that I'm using the dot, which is just the concatenator in PHP.
So in a sense, you just append this on to my string, REQUEST, and then there's a name field which has the name of the user that they submitted. And we will say, 'at e-mail,' and then we can use a concatenator add REQUEST, e-mail. Then we can use a concatenator and add on the actual message. And I am going to add a new line, and that field is called comments.
So now I have got all my variables set up. I am going to actually do the mailing. I am going to keep it simple and use the built-in PHP mail function, and you can see the arguments it takes. The first three are the to address, the subject, and the message, and I don't need to send any additional headers or parameters. So I go ahead and just pass the fields that I have just created, to,$subject. So there we have it. That's my function. This however is never going to execute. If you remember, when I activate a plug- in, it will run any code that's not in this function, and currently, I don't have any code that's not in this function.
So what I want to do is outside of this function, I want to add this is an action. So I use the add_action method, I pass the name of the action--in this case it's called comment_post, and I know this from the WordPress Codex--and then the name of the function that I want to execute for that action: cc_comment. So that's all it takes. If I now go to my WordPress Plugins page, you can see my plugin right here. When I activate it, it will now set it up so that any future comments that are submitted will send an e-mail along with it.
If you should ever want to remove an action, you can use the remove_action, and it takes the same arguments. You specify the name of the action and then the name of the function that you want to remove. Of course, we don't want to do this because we've only just added it, but it gives you the flexibility to do that. So WordPress actions really allow us to get into WordPress and do all kinds of stuff in all kinds of places. We looked at one particular action, but there are tons of these. There are hundreds of them. The way I like to think of them is they're like power outlets around an empty house: all you need do is plug your appliances in wherever you want to, and then you can have that in that room.
There's one less thing to mention is there's a third argument here, which is priority. Priority allows you to determine what order you want these to execute in. In this case, it doesn't really matter, but in other cases it might. I recommend, to become familiar with this, is going through the Codex and looking at the plugins API, and in addition, you can check out Adam Brown's web site at adambrown.info.
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Resubmitting an Application
If your current application will not be funded, it is usually possible to send a resubmission (formerly called a revised application). Consult with your Program Officer about the resubmission process. Generally speaking, the NIH allows you to make one resubmission after the original submission. You are typically allowed one additional page at the beginning of the resubmission (the "Introduction to the Resubmission"), in which you respond to the comments from the previous review. The only exceptions to the 1 page Introduction are for Training (T) applications, R25 applications, D43, D71 and K12 applications, all of which are allowed a 3 page Introduction for their resubmissions.
Some guidelines to help in your resubmission are:
- Clearly mark with underlining, italics, bold or other formatting where you have made revisions.
- Talk with the Program Officer about the summary statement;
- If the reviewer's comments are useful, incorporate responses to them into the revised application;
- If you disagree with a reviewer's comments, address them in your introduction - please be clear and polite.
If your application is not funded after the second submission, you will need to submit a new application that is considered to be substantively different from its predecessor. Please note that grant types might vary in the number of revisions which are permitted. Consult the specific announcement for each mechanism to confirm procedures for submitting a resubmission or check with your program officer.


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A man was charged with embezzling from a city business Wednesday, police said in a news release.
Nathan D. Hawkins, 27, 343 Glasgow Lane, Blountville, was arrested after an investigation into a report of merchandise taken from Sam's Club, 3060 Franklin Terrace Drive, where he was employed.
Police said Hawkins had failed to render full payment on a purchase of four new tires, which he had placed on his vehicle. Hawkins reportedly only paid $86.90 on a $1,124.28 transaction.
Police said Hawkins provided staff with a statement indicating the process was completed using a pro-rate formula.
Hawkins was being held in the Washington County Detention Center in lieu of $5,000 bond pending an appearance in Sessions Court today at 9 a.m.


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Narrow down the 8 results:Map View
Calle D Norte, Avenida 2da EsteExcellent 90%
1 Calle Central Ave. Central Provincia De ChiriquiGreat 80%
Avenida Sexta Oesta y Calle C Sur atras de la Camara de ComercioVery Good 77%
Ave Don Antonio Playa La BarquetaGood 70%
Urb. Dona Fela 40 Boqueron0 0%
Boquete Road David0 0%
Create your own travel plan including David City as one of your stops. You can use it to store all your research (even hotels found on other websites!)
Do you have questions about David City? You might try asking in our active travel forums and see if anyone else has been there.
Keep your family and friends up to date with your trip by starting your own travel blog!


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Screen Savers
Hi all,
Fairly new to Mac, got myself a macbook pro last month and have been trying to install screen savers. Every time i go to install it asks me if i want it for me or for everyone, regardless of which i select it opens preferences but the screen saver isn't listed. When i check Library folders they are their, so why shouldn't it work?
Anyone shed any light?
All sorted thanks, for some reason tabs wouldnt open but will now.
Hi Sam, welcome to the forum. When asking for help it is always better to give too much info rather than not enough. What Mac? What OS? How many Users and where are you adding the files - to User Library or Main Library?
Also, keep in mind that a screensaver is simply not necessary in this day and age of LCD displays since they are not prone to burn-in as old CRT and Plasma displays are.
If you want to 'save' your screen, the best thing you can do is to have it power down when not in use. This is the default setting and be aware that it is set that way for a reason. Although the LED backlight in most modern Macs will last for quite a long time, it will dim over time.
sys pref /desktop & screensaver / screensaver /start screen saver/ moved to never.
Hope this helps
Wow... Thanks for the quick reply... Don't know how this happened... I surely didn't make any changes... At least not that I know of...
glad to help
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GEM Motoring Assist voted No. 1 for overall service - six years running
Auto Express Driver Power Survey 2015
When readers of Auto Express magazine were asked in the Driver Power Survey 'Which breakdown cover is best?' they answered from their own experiences and in each of the past 6 years they have voted GEM No. 1 for overall service. Time after time Auto Express readers are happy to recommend GEM's Car Breakdown Services over the UK's bigger-name breakdown providers proving that biggest is not always best!
Auto Express Driver Power Survey 2015 showed that GEM has again received the accolade of 'Best Buy in Breakdown' gaining top marks for;
Time after time GEM comes out as the best breakdown cover provider. So get the best cover for you and your family according to motorists just like you.


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Area's federal facilities reopen
HUNTINGTON — Coinciding with the end of the partial federal government shutdown, many federal agencies and facilities have reopened. Following is a partial list:
The U.S. Army Corps of Engineers has announced most of the the Huntington District's recreation facilities are reopened.
Most Corps-operated day-use parks and boat ramps are included. The only campgrounds normally open at this time of year are located at Burnsville and Sutton Lakes. Campers should call Burnsville Lake at 304-853-2371 or Sutton Lake at 304-765-2816 prior to making plans to camp.
To find out more about the Huntington District's activities, visit www.facebook.com/pages/Huntington-District-US-Army-Corps-of-Engineers/114765368571322.
Employees of the Wayne National Forest in southeastern Ohio have been notified to return to work and start the process of reopening the forest's facilities to the public.
As of 9 a.m. Thursday, the Wayne National Forest Headquarters and Athens Ranger District office in Athens County were reopened to the public. The Athens Ranger District-Marietta Unit office remained closed. The office is in the process of relocating to its new location (former Ohio Department of Natural Resources State Nursery) at 27515A State Route 7 in Reno. During the move, telephone assistance is available by calling 740-753-0101.
The Ironton Ranger District office has reopened in Pedro. The Lake Vesuvius Recreation Area, including the Oak Hill and Iron Ridge Campgrounds, are open to the public. Off-highway vehicle and horseback riding trails were scheduled to reopen by 2 p.m. Thursday.
In the Athens Ranger District, off-highway vehicle, horseback riding and mountain bike trails are scheduled to be reopened by Friday afternoon. Burr Oak Campground and Stone Church Horse Camp plan to be reopened by Friday afternoon, with no water available. In Washington County, the Leith Run Recreation Area is closed for the season, while the Frontier Boat Launch is expected to be open by Friday afternoon. Follow on Twitter @WayneNationalFS.
The Herald-Dispatch welcomes your comments on this article, but please be civil. Avoid profanity, obscenity, personal attacks, accusations of criminal activity, name-calling or insults to the other posters. Herald-dispatch.com does not control or monitor comments as they are posted, but if you find a comment offensive or uncivil, hover your mouse over the comment and click the X that appears in the upper right of the comment. If you do not want your comment to post to your personal Facebook page, uncheck the box below the comment.


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State labor officials say Alaska's seasonally adjusted unemployment rate in June was 6.1 percent, compared to 7.6 percent nationally.
Alaska's rate was up two-tenths of a percentage point from May, which state economists say is typical as students enter the workforce and seasonal school employees look for summer work. That may be the case in the capital city, where 4.6 percent of the workforce was out of a job, compared to 3.8 percent in May. Juneau's rate remains the third lowest in the state.
Fueled by fishing and tourism, the Bristol Bay Borough and Skagway had the lowest rates at 1.8 percent.
In June 2012, unemployment in Alaska was 7.1 percent.


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Fear for the future of the cartography major.
The new head of the Pennsylvania State System of Higher Education was ominous in his remarks on Thursday regarding the future of the 14 universities he oversees. Chancellor Frank Brogan said that in the face of rising costs, shrinking enrollment and declining subsidies, the system needs to reinvent itself.
Toward that goal, Brogan plans to examine what for generations has been the foundation of a liberal arts education: Programs in which the prospects of obtaining a post-graduation job are as dim as the light of a 25-watt bulb.
The cost of a college education has skyrocketed in recent years. As a result, many parents are questioning the wisdom of spending tens of thousands of dollars only to have their children emerge after four years of rigorous study with a degree that they consider to be — not to use too academic a term — useless.


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Below is the poem entitled Dissident Time which was written by poet
Jean. Please feel free to comment on this poem. However, please remember, PoetrySoup is a place of encouragement and growth.
Read Poems by
Lauryn Jean
The Maiden is defiled and corrupt
The Mother's womb has been rent apart
...spilling the lifeblood of an offspring's twisted being
The Crone's wrinkled brow complements the hazy indifference
And I sit and linger under the warm spray
Of my victim's blood and sweat
I am death come to reap the living weakness of humanity
Forever lost in the wicked labyrinth of Time
Frozen like a doe caught in the open
Tipp me off and I know you're coming
Just let me be, let me feed
On the sickness of their minds
I am whole again
I will rip open
The old scars of Liberty's demise
And make them bleed again
I am not lost here
My hands are steady
I am ready
To swallow the illusion
you put in front of me
And sh*t hypocrisy
And your insanity
eating a hole in my heart like acid rain
Washed away
we called our own
Our home
Cradle the babe and watch it grow
...warped and bleached and fuming
Spitting hatred and anger and ego-centrism
Fight another day
Die another day
In dissident time
In dissident time


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Sept. 15, 2008
WORCESTER, Mass. - The Holy Cross Department of Athletics and the Holy Cross Club of Greater Boston will be holding a pregame tailgate for Holy Cross alumni, parents and friends at Harvard on Friday, Sept. 19, before the Crusaders take on the Crimson in football at Harvard Stadium. The Holy Cross tailgate tent will be located at the McCurdy Track-area beginning at 5:00 p.m. with food and soft drinks. Look for the purple and white gear.
Tailgating is not allowed once the game begins. General admission parking is available at the Harvard business school lot for $5.
Please RSVP to Erin Smith at email@example.com and indicate how many people will be attending the tailgate by Wednesday, Sept. 17.
Tickets to the game are available through the Holy Cross ticket office at (508) 793-2573.


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Mark Kelly told a crowd of several thousand people this morning that the health of his wife, Rep. Gabrielle Giffords, D-Ariz., continues to improve.
Giffords's recovery from a gunshot wound to the head "gets a little better" every day, Kelly said at the National Prayer Breakfast in Washington, where President Obama expressed best wishes to the couple.
"The neurosurgeons and neurologists tell me it's a great sign," Kelly said. "The slope of that curve is very important."
Giffords was shot at point-blank range during a public event at a shopping center in Tucson, Ariz., on January 8. Since the shooting, doctors have said she has made a remarkable recovery, though she still has limited movement on her right side and it is unclear whether she can speak.
"The last month has been the hardest of my life and the hardest time of my family's life," Kelly said. "We're not the only ones.... The shooting has cost other families dearly. Gabby's community in Tucson, my community in Tucson, the people of Tucson are suffering deeply -- but suffering together."
While Giffords's recovery is progressing, the question of whether Kelly, an astronaut, will lead the space shuttle Endeavour's final mission in April is still hanging in the air. If Kelly were to command the vessel, as scheduled, he would leave Giffords during her stay in rehab for several weeks.
In an Associated Press interview, Kelly's twin brother, Scott, said that if NASA were to allow Kelly to fly the mission, "[Mark] would have no problem fulfilling his responsibilities the same way if this incident did not occur."


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Gear Review
Seth Thompson
Rollin, Rollin, Rollin....
...get those wheels a rollin! I ride on dry hardpack to loose dirt conditions, and that's what these tires are made for! The grip is great on the switchbacks and I am able to keep my speed effortlessly on the XC sections thanks to the low rolling resistance(I got the 70a). The sidewalls feel a little thin, but haven't had any issues. Not made for mud, but kick a$$ in dry conditions!
View More Details on Maxxis Larsen TT Mountain Bike Tire


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Food products comprising solid foodstuffs and more especially meat, meat by-products or other proteinaceous materials are contained in an aqueous phase of near neutral pH value thickened or gelled by pectic substances having a degree of esterification (methoxylation) of less than 20%. Where a rigid gel is required the pectic substance is preferably reacted with a di- or tri-valent metal ion, notably calcium ion and also with a sequestrant. The pectic substance may be a purified or isolated pectate or a natural pectin source, for example citrus peel, in which the pectic substance has the required low level of esterification, for example by enzymatic or chemical treatment of the natural material. Food products employing the thickener or gelling agent of this invention include canned meat products containing meat or meat by-product pieces in a gel or thickened gravy formed by the pectic substance, meat loaf and similar products in which the gel forms a rigid binder for the meaty material, formed products such as sausage or simulated meat pieces based on vegetable proteins, and semi-moist products based on comminuted meaty materials in which the pectic substance provides a coherent elastic texture.
1. A food product comprising solid foodstuff and an aqueous phase, the aqueous phase having a pH value in the range 5 to 8.5 and being thickened or gelled by a deesterified natural pectin source material containing at least 5% pectic substance having a degree of esterification below 20%.
2. A food product according to claim 1 wherein said aqueous phase has a pH value in the range 6.0 to 7.5.
3. A food product according to claim 1 wherein said pectic substance has a degree of esterification below 10%.
4. A food product according to claim 1 wherein said natural pectin source is citrus peel.
5. A food product according to claim 1 wherein said aqueous phase is thickened or gelled by the reaction product of said pectic substance with at least one non-toxic di- or tri-valent metal ion.
6. A food product according to claim 1 wherein said aqueous phase also contains a Plantago plant product selected from psyllium seed husk ang gum.
7. A food product according to claim 1 containing from 0.1 to 20% of the natural pectin source by weight of the product.
8. A food product according to claim 1 which has been pasteurized or sterilized.
9. A food product according to claim 1 wherein said food product comprises by weight: 40 to 95% comminuted animal protein material, 0.1 to 10% comminuted citrus peel, 0 to 5% non-toxic alkaline earth metal compound and 0 to 5% sequestrant and having a moisture content of 50 to 95%, the pectic substance of said peel forming with said moisture a gel bonding together said comminuted protein material into a coherent mass.
10. A canned food product comprising solid foodstuff including meats or meat by-products, an aqueous phase having a pH value in the range 5 to 8.5, and a quantity of a deesterified natural pectin source containing pectic substance having a degree of esterification below 20%, said pectic substance conferring on said aqueous phase when cold a gelled or thickened quality.
11. A food product according to claim 8 wherein said food product comprises by weight: 20 to 95% animal protein material, 0.1 to 10% comminuted citrus peel, 0 to 5% non-toxic alkaline earth metal compound and 0 to 5% sequestrant, and having a moisture content of 50 to 95%.
12. A food product according to claim 1 wherein said food product comprises by weight: 5 to 50% vegetable protein, 0.1 to 10% comminuted citrus peel, 0 to 5% non-toxic alkaline earth metal compound and 0 to 5% sequestrant and having a moisture content of 50 to 95%, the pectic substance of said peel forming with said moisture a gel bonding together said vegetable protein into coherent formed pieces.
13. A food product according to claim 1 wherein said food product includes water soluble solutes and an antimycotic, said food product being stabilized by the inclusion of sufficient of said water soluble solutes to reduce its water activity to between 0.65 and 0.85.
14. A method of making a food product comprising the steps of:
dissolving a natural deesterified pectin source containing at least 5% pectic substance having a degree of esterification below 20%
in an aqueous phase to confer on said aqueous phase when cold a gelled or thickened quality;
preparing a mix including solid foodstuff and said aqueous phase; and
cooling said mix to obtain a food product having a pH value in the range 5 to 8.5.
15. A method according to claim 14 including the additional step of causing said pectic substance to react with at least one non-toxic divalent or trivalent metal ion contained in said foodstuff, aqueous phase or pectin source whereby to form a gel in said aqueous phase.
16. A method according to claim 15 including the additional step of dissolving a non-toxic divalent or trivalent metal compound and a sequestrant in said aqueous phase.
17. A method according to claim 14 further including the steps of: heat treating said product containing said mix and said pectic substance; and allowing said product to cool and set said aqueous phase to a firm gel.
18. A method according to claim 17 wherein said heat treatment comprises sterilizing said product within a sealed container.
19. A method according to claim 14 further including the preliminary steps of: comminuting a natural pectin source; and treating said pectin source to reduce the degree of esterification thereof to below 10%.
20. A method according to claim 19 wherein said natural source comprises citrus peel and the preliminary step further includes substantially removing the flavedo from said peel.
21. A method of making a canned meat product comprising the steps of removing the flavedo from pectincontaining citrus peel; comminuting said peel;
reducing the esterification of said pectin in said comminuted peel to below 20%;
preparing a mix containing meat or meat by-products, an aqueous phase, and said citrus peel containing said pectate;
filling said mix into containers and sealing it therein;
retorting said filled and sealed containers to sterilize the contents thereof;
and cooling said containers and thereby causing said aqueous phase to set to a gel having a pH value between 5 and 8.5.
22. A method according to claim 14 including the additional steps of:
shaping said mix containing said pectic substance; gelating said shaped mix while maintaining said shape;
and introducing pieces of said shaped gelled mix into containers.
23. A method according to claim 22 wherein said pieces are filled into cans together with ohter foodstuff; sealing said cans; sterilizing said sealed cans; and cooling said sterilized cans whereby the gelled condition of said pieces is restored without substantial impairment of their integrity.
The present invention concerns food compositions and provides products in which nutritious materials, including more especially meat or other proteinaceous materials, are bound together by or contained in a gelled or thickened aqueous phase.
A variety of gelling, binding and thickening agents are used in the food industry, including seaweed extracts, gelatine, modified starches, caseinates, egg albumen, and galactomannan gums, to produce such products as meat loaves, canned hams and pet foods. However, these materials suffer the disadvantage of being derived from raw materials of relatively low availability and in several cases the annual supply is subject to the vagaries of wind and tide. In addition the materials are often expensive, partially as a result of the elaborate purification procedures employed in their manufacture.
In contrast, the raw material sources of pectin are abundantly available since pectic substances are present within the tissues of all green land plants and are currently obtained from a variety of waste product, e.g. citrus pulp and peel and apple pomace.
In particular, citrus peel and similar protopectin bearing sources are available in enormous quantities. For example, in 1972- 3 the state of Florida, USA, alone produced some 600,000 tons of dried citrus waste, the majority of which is used as an animal feed. This citrus waste results from the extraction of fruit juice from oranges, lemons and other citrus fruit and consists of the peel and pith of the fruit, which comprises some 40 - 60% of the whole fruit.
Although a small proportion of the peel is dried and employed in the manufacture of high- and low-methoxyl pectins the major part is used as animal feed since no other application has been found for the material. Orange peel, in particular gives problems to the pectin manufacturer in being difficult to filter and in possessing high levels of enzymes which attack the pectin molecule.
Some thirty years ago Wilson (U.S. Pat. No. 2,132,065) disclosed a method of manufacturing a crude alkaline de-esterified pectate pulp but this product does not appear to have found any significant markets and is currently not manufactured.
Pectic substances are complex colloidal carbohydrate derivatives that occur in or are prepared from plants. They consist predominantly of polymers of α-D-galacturonic acid, although small amounts of neutral sugars such as rhamnose, xylose and gulose may occur in the main polygalacturonic acid backbone or as side chains. The carboxyl groups of the polymers may be esterified with methyl groups to a greater or lesser extent and unesterified groups may be partly or completely neutralised by one or more bases. The water-insoluble pectic substance that occurs in plants is known as protopectin and on restricted hydrolysis yields pectinic acids, which contain a significant proportion of methyl ester groups, and pectins, which are those water-soluble pectinic acids that are capable of forming gels with sugar and acid under suitable conditions. Pectic acid is the term applied to colloidal polygalacturonic acids that are substantially free from methyl ester groups and are formed by substantially complete hydrolysis of other pectic substances.
The gelling behaviour of pectic substances depends critically on the proportion of the galacturonic acid residues which are methoxylated. In a completely esterified material esterified with methyl groups, i.e. with a degree of esterification (D.E.) of 100%, the methoxyl content by weight is about 15%. Currently available commercial pectins used for gelling applications can be divided into two classes:
1. High methoxyl pectins with a D.E. above 50%, which form gels of the traditional jam type. Pectins of this type will only form gels at pH values below 3.5 and in the presence of substances which are believed to act to dehydrate the pectin molecule. Levels of sugar above 60% are generally employed for this function though the materials such as alcohol or glycerol could be used. High methoxyl pectins are primarily employed as gelling agents in preserves and confectionery foodstuffs.
2. So-called low methoxyl pectins in which usually between 20 and 40 per cent of the galacturonic acid residues are esterified. Pectins of this type can form gels over a wider range of pH values in the absence of sugar but require the presence of divalent alkaline earth ions. They have greatest stability in the pH region 4.0 - 4.5 especially when the pectin gel is subjected to heat treatment (see British Pat. No. 814,549). Low methoxyl pectins have been employed as gelling agents in food products such as dietectic jams and fruit milk desserts. Commercial low methoxyl pectins are generally prepared from high methoxyl pectins either by treatment with acids over a very long period of time or by the action of ammonia in alcoholic systems. In the latter case the resultant pectin product will contain some galacturonic acid residues in which the carboxyl groups have been amidated.
In certain cases it is desired to form gelled or thickened food products at near neutral pH values, which have been subjected to heat treatment in order to achieve pasteurization or sterilization. The texture of the gel required may range from a firm solid jelly to a viscous gravy. Such products will generally consist primarily of meat or fish but may also consist of vegetables or other foods. It has been found that it is not possible to form satisfactory thickened or gelled canned products at such conditions of heat treatment and pH by using either high methoxyl pectins or pectins which have methoxyl contents in the range 20 - 40%. It is believed that one of the reasons for this is that pectins of these types depolymerise at high temperatures and neutral pH values and thereby lose their gelling properties.
We have now found that if pectic substances are employed that have less than 20% of the carboxyl groups methylated, and preferably less than 10%, the molecule appears to have sufficient heat stability to retain its gelling or thickening properties in products at neutral or near neutral pH values after heat treatment. Such substances may therefore be used as gelling or thickening agents or binders in pasteurized, sterilized, canned or otherwise heat-treated food products.
For convenience, pectic substances having a D.E. below 20% will be referred to herein as "pectates", this term thus including not only the ideal case in which substantially no methoxyl groups are present but also pectinates with a D.E. up to 20%. The preparation of pectates by cold alkaline hydrolysis of protopectin has been described by Wilson in U.S. Pat. No. 2,132,065.
Accordingly, this invention provides food compositions comprising edible solid ingredients contained in an aqueous phase, thickened or gelled by a pectic substance having a D.E. below 20%, and preferably below 10%. The invention is particularly valuable in providing for the thickening or gelling of near neutral meat-containing products, namely in the pH range 5-8.5 and more expecially 6.0-7.5. Such compositions are usually heat-pasteurized or sterilized and may be contained in hermetic packages such as cans. They may exhibit the rigidity characteristic of a gel or the viscosity and, usually, pseudoplastic or thixotropic properties required of thickened products, as described hereinafter.
The pectic substances useful for this invention include not only purified or isolated pectates but also crude natural pectin sources, such as apple citrus or sugar beet residues, which have been subjected where necessary to de-esterification, e.g. by alkali or enzymes, to reduce their D.E. to below 20%. Usually, natural pectic substances will have to be deliberately de-esterified, for example by alkaline hydrolysis or by an enzyme such as pectinesterase. However, deliberate de-esterification may not be necessary if a natural protopectin source is used having a D.E. below 20%, for example because the source contains pectinesterase. Moreover, if the source contains such an enzyme the mere act of macerating the source material or adding it to a substantially neutral food composition prior to pasteurization or sterilization may cause a reduction in the D.E. sufficient for the purposes of this invention.
Thus if orange peel is ground to a small particle size, preferably neutralized to pH 7-8 with an alkali such as sodium carbonate, for example over a period of 30 minutes, washed to remove sugars and objectionable soluble compounds and dried, the ground product may be employed as a thickening and gelation agent in canned foods. Since the majority of the orange aromatic constituents and colour lies in the surface layer of the peel (the flavedo) it is desirable when using the processed peel to thicken or gel products such as meat or fish that the flavedo be removed prior to processing, thus leaving the less characteristically flavoured albedo. Shaving techniques for removing the orange flavedo from the crushed orange halves are well reported in the literature.
The reaction mechanisms by which the protopectin in the peel is converted into a gelling agent is not well understood. However, although this invention does not depend on any theory for its performance, one possible explanation is that enzymes liberated during the grinding of the orange peel at least partially demethoxylate the pectin molecule, which is thought to be linked to hemicelluloses and other materials in the protopectin configuration, and that on subsequent heat treatment in the substantially neutral food product further demethoxylation and solubilisation of the pectin occurs. We believe that the resulting pectate then reacts with alkaline earth ions in the food product to form a thickened or gelled system.
It will be appreciated that any hydrolysis or other treatment of the pectic substance should not cause excessive reduction of its molecular weight, since this impairs its gelling and thickening qualities. We believe that if the de-esterification has been accomplished with an enzyme the results characteristic of this invention can be achieved with a higher D.E. than if de-esterification is accomplished by other means, presumably as a result of the sequential nature of this type of hydrolysis as opposed to the random removal of methoxyl groups along the chain when acid or alkali hydrolysis is employed. This is especially noticeable with more severe heat treatments, as in the retorting of canned products, and it may be surmised that the extent of depolymerisation of the pectate under these conditions is less in the case of enzyme de-esterified material.
Determination of the degree of esterification may be carried out by the measurement of the methoxyl content of the material and measurement of its galacturonic acid content. Although a modification of Hinton's saponification procedure is commonly employed to measure methoxyl content of high methoxyl pectins we have found this technique can produce inaccurate results when the samples under examination are crude protopectin sources, presumably as a result of interaction with other component of the source material, such as protein.
We have used both the modified saponification method and a more specific procedure based on gas solid chromatography along the lines suggested by Krop et al (Lebensm. -- Wiss.u. Technol, vol. 7, 1974, no. 1). Both methods have produced similar results for crude protopectin sources of low methoxyl content, i.e. the preferred material of the invention.
Modified Saponification Method
A sufficient sample of finely ground dried material usually 2g., to release a maximum of 0.02g methanol) is stirred with 250 ml water and heated on a boiling water bath for 20 minutes with occasional stirring after which the mixture is macerated with a high speed stirrer. The dispersion is cooled to 20�C and neutralised to pH 8.4 using a pH electrode to detect the end point, and N/10 sodium hyroxide to effect the neutralisation. 20.00 ml of N/10 NaOH is then added and, after stirring, allowed to stand for 20 minutes. 20.00 ml N/10 HCl is added and the excess HCl estimated by titration with N/10 sodium hydroxide solution to a pH 8.4 end-point using a pH electrode to detect the end point. Titre = B ml. ##EQU1## GSC Method:
2 g. of finely ground dried material is stirred with 100 ml water and heated on a boiling water bath for 20 minutes with occasional stirring, after which the mixture is macerated in a high speed stirrer. The dispersion is cooled to 20�C and 20 ml of a 1 N sodium hydroxide solution is added with stirring. After 20 minutes at 20�C, 5 ml of 50% concentrated hydrochloric acid is stirred in and quantitatively made up to 200 ml with distilled water. The dispersion is allowed to stand for 10 minutes for the precipitate to settle.
The methanol content of the supernatant liquid is then determined gas-chromatographically using a similar condition to that described by Krop et al (loc. cit.)
The galacturonic acid content of the sample is measured by repeating the procedure described above up to and including the stage of standing for 20 minutes with 1N sodium hydroxide after which 20 ml of concentrated hydrochloric acid is added with stirring. 800 ml of propan-2-ol is added and the dispersion allowed to stand for 30 minutes.
The precipitated solid is filtered off on a Buchner funnel and washed thoroughly with 60% by volume propan-2-ol in water. The solid is then dispersed in water, 10.0 ml 0.1N sodium hydroxide is added and the solid dispersed using a high speed mixer. The dispersion is titrated to pH 8.4 with 0.1N sodium hydroxide using a pH meter (Titre = A ml). ##EQU2##
Pectates are usually obtained as the alkali metal salt, and it is usually necessary for a salt of a di- or tri-valent metal to be present in the food product along with the pectate if a satisfactory gel is to be obtained. Such metal ions may not be necessary where only a thickening action is required, and addition of such an ion may be avoided where a metal ion is present naturally in the food product or in the pectin source or pectate itself. The preferred metal ion is calcium, and suitable salts for addition to the product include di-calcium phosphate dihydrate, calcium sulphate dihydrate, calcium citrate, calcium lactate and calcium chloride.
We have found it desirable for a sequestrant or chelating agent to be included in the product formulation, particularly where a crude protopectin source is employed, where the pectate is in the form of a di- or tri-valent metal salt or where the product naturally contains high levels of divalent or trivalent metal ions. Suitable sequestrants include sodium tripolyphosphate, sodium hexametaphosphate and trisodium citrate. Such a chelating agent will serve to delay the formation of a gel, permitting easier handling of the cold mix and filling, for example, into cans, and also more rapid heat penetration during pasteurization or sterilization. When meats are present an alkaline chelating will also help to counteract the decrease in pH which has been observed on the addition of di- or tri-valent salts to meats. This development of acid conditions can also be counteracted by the addition of an alkali, such as sodium hydroxide, or an alkaline buffer.
The amount of pectate or crude de-esterified pectin source required to form a thickened or gelled food product may vary widely. When a pure pectate is employed this may be present at from 0.1 to 10% by weight of the food product, but preferably from 0.5 to 2.0%. When a crude de-esterified pectin source is employed the level of such pectin source (on a dry basis) may range from 0.1 to 20% by weight of the food product, but preferably from 0.5% to 3%. The crude de-esterified pectin source should contain more than 5% pectin (and preferably more than 10% pectin) on a dry matter basis.
The crude de-esterified pectin source may be used in the dried form or when, for example, the user site is conveniently close to the processing station, may be used without drying, when the quantities required will depend on the solids content of the crude de-esterified pectin source.
In accordance with the preferred aspect of this invention, we have found that de-esterified citrus peel is surprisingly effective for gelling and thickening. For example, we found that a meat product gelled by means of 1.5% by weight orange peel was firmer than a similar product gelled with 1.0% pure pectate. This was surprising because analysis showed that the orange peel contained only 30% pectin (expressed as galacturonic acid). The orange peel may be subjected to alkaline de-esterification but we have found that this is not an essential step for the purposes of this invention.
The dried processed peel contains some 20 - 45% pectin (expressed as galacturonic acid), depending upon the fruit type, degree of maturity, variety, and other factors, and the remaining dry solids comprise hemi-celluloses, araban and other ballast materials. Recent nutritional thinking tends to the view that such cellulosic materials in the quantities contributed to the diet by such inclusion are distinctly beneficial to health. A further advantage of the use of crude materials such as processed peel in accordance with the invention lies in the low calorific value of this material which, together with its previously described properties, signifies its useful application in slimming and diabetic food stuffs where processed peel may be employed to obtain the required water binding properties in place of calorific water binding agents such as starch.
Whilst a variety of food materials, such as vegetable, fruits or sauces, can be thickened or gelled by the use of pectate or processed protopectin materials it is particularly advantageous in the case of canned meat products where the presence of the insoluble non-pectinaceous materials from the crude material, such as comminuted peel, is masked by the meat fines resulting from the heat coagulation of soluble meat proteins.
A most useful property in certain gelatin systems is that of thermoreversibility. A thermoreversible gel can for present purposes be defined as a gel which has a melting point and setting point within the temperatures encountered in the preparation and utilisation of the gelled system.
It has been found that the melting point and setting point in accordance with the invention of pectate gels can be adjusted by increasing or decreasing the available calcium or other non-toxic di- or tri-valent metal ion content within the food product. The availability of the calcium or other metal to interact with the pectate depends not only on the amount of calcium or other metal present but also on the type of metal salt employed and the type and quantity of sequestrant present in the system.
Thus, at high levels of available calcium, food structures can be formed which are stable to heat processing whilst at lower levels of available calcium thermoreversible gelled or thickened systems can be obtained.
We have also found that a thickened food product, i.e. one in which the aqueous phase has an increased viscosity, can either be produced by the direct use of relatively high levels of crude or pure pectate sources or advantageously by the use of much lower levels of the crude or pure pectate source in the presence of added calcium ions and sequestrant. These lower levels are at such a concentration that a coherent gel structure cannot form but instead viscous and usually pseudo-plastic solutions are produced.
We have further found that if pysllium seed husk or gum is added to food product mixes containing treated orange peel an unexpected synergistic interaction occurs during the heat processing stage and producing in the finished product a firmer, tougher, more elastic gel structure than is obtained with either system separately. Psyllium seed husk and gum is derived from a group of plants belonging to the Plantago genus and is used in various pharmaceutical applications.
Although we have found citrus peel particularly useful in the application described, other sources of protopectin, for example apple or pear pomace, or sugar beet residues, are also useful for the purposes of the invention.
The invention also provides a method of preparing a food composition in which edible solid ingredients are mixed with an aqueous solution of pectate (as hereinbefore defined) and preferably a source of alkaline earth metal ions and also a sequestrant, and the mixture is heat-treated and then allowed to cool, whereupon the aqueous solution is thickened by gelling of the pectate.
This process can be carried out with a variety of foodstuffs and in a variety of circumstances. For example, pectates may be employed in the production of food products in sealed packages or containers, for example cans. Such products include hams, meat loaves and pet foods, notably for dogs and cats, and also food comprising a thickened aqueous medium such as stews and soups. Although depending upon the available calcium content the pectate gel may melt below the temperature of retorting of the cans, the pectate medium retains its gelling properties and sets again on cooling.
Pectates can also be used as binders to provide a firm texture in manufactured products such as sausages and the fillings of meat pies. Such products do not attain as high a temperature as canned foods in processing but are subjected to at least pasteurizing conditions. Pasteurization can be defined as the application of sufficient heat, usually at temperatures below 100�C, to effectively eliminate vegetable bacteria, whilst sterilisation is the application of heat at temperatures above 100�C to effectively eliminate both vegetable bacteria and spores.
Further examples of the use of pectates as binders include the production of simulated meat or formed meat pieces which are capable of retaining their integrity, for example, when included in a canned product. Such products can be prepared by shaping, as by extrusion, a mix of comminuted meats or meat by-products or vegetable protein together with the pectate material and desirable sequestrant. The product may be after-treated in a solution of alkaline earth ions.
Pectates can also be used as binders in semi-moist foods, i.e. those stabilized by the inclusion of sufficient water soluble solutes to reduce the water activity to between 0.65 and 0.85 and including an antimycotic.
The preferred formulations of products incorporating a pectate gel or thickener embodying this invention depend on the particular type of product under consideration.
In the case of canned meat or meat by-products the preferred formulations include (by weight) 20 to 95% meat or meat by-products, 0.1 to 5% pectate (or 0.1 to 10% comminuted citrus peel on a dry basis), 0 to 5% acceptable non-toxic alkaline earth metal compound, 0 to 5% sequestrant and 0 to 50% water (or 50 to 95% moisture content in the product).
In the case of formed meat products, including sausage, prepared by binding together comminuted meats or meat by-products, the preferred formulations include 40 to 95% meat or meat by-products, 0.1 to 5% pectate (or 0.1 to 10% comminuted citrus peel on a dry basis), 0 to 5% acceptable alkaline earth metal compound, 0 to 5% sequestrant and 20 to 50% water (or 50 to 95% moisture content in the product).
In the case of simulated meat pieces produced from non-meat, e.g. vegetable, proteins, the preferred formulations include 5 to 50% vegetable protein, 0.1 to 5% pectate (or 0.1 to 10% comminuted citrus peel on a dry basis) 0 to 5% acceptable alkaline earth metal compound, 0 to 5% sequestrant and 20 to 50% water (or 50 to 95% moisture in the final pieces).
The following are examples of the practice of this invention, as applied in a variety of near neutral products, and demonstrate the stability of the gelling or thickening agent to hot processing. All parts and percentages are by weight unless the context otherwise requires.
Use of isolated pectate:
5 G. of a commercial preparation of sodium pectate (Sodium Polypectate, Sigma Chemical Company), which had approximately 1% of residual methoxyl groups, were dissolved in 200 ml. water and added to 250 g. of chopped lung pieces. A slurry of 20 g. of dicalcium phosphate dihydrate (CaHPO4 2H2 O) and 5 g. of sodium tripolyphosphate (Na5 P3 O10) in 50 ml. water was added with stirring to the lung/polypectate mixture and the fluid mix filled into 1 lb. cans, sealed and sterilized for 1 hour at 20 p.s.i.g. in a steam autoclave.
After being cooled, the cans were opened and the lung pieces were found to be embedded in a firm, clear, coherent jelly. The pH of the product was 6.2.
For the purposes of comparison, the effect of using pectins with a higher methoxyl content was demonstrated by repeating this Example 1 except that the sodium pectate was replaced by a similar weight of pure low methoxyl pectin of D.E. 35% (H.P. Bulmer Ltd.). The sterilized product consisted of cooked lung pieces in a thin, watery liquid and had a pH of 6.1.
When this Example was further repeated using instead of sodium pectate a similar weight of a commercial preparation of low methoxyl pectin amide having a degree of esterification of 20-33% and a degree of amidation of 20-25% (manufactured by Cesalpinia), the sterilized product consisted of cooked lung pieces in a thin watery liquid and had a pH of 6.1.
5 G. of a commercial preparation of sodium pectate (Sodium Polypectate, Sunkist Growers), which had substantially no methoxyl groups present was dissolved in 150 ml. water and added to 288 g. of a mixture of meat offal pieces normally used in canned dog food. A slurry of 20 g. of dicalcium phosphate and 5 g. of sodium tripolyphosphate in 60 ml. water was added with stirring and the mixture was canned and processed as described in Example 1.
After being cooled the cans were opened, and the product was found to be an integral pack of meat offals surrounded by a clear coherent jelly. The product pH was 6.2.
Example 1 was repeated except that the 20 g. of dicalcium phosphate was replaced by 5 g. of calcium sulphate dihydrate (CaSO4 2H2 O).
The sterilized product was similar in appearance to that described in Example 1 although the jelly was marginally softer in texture. The product pH was 6.5.
Example 1 was repeated except that the level of dicalcium phosphate was reduced from 20 g. to 5 g. and the 5 g. of sodium tripolyphosphate was replaced by 0.25 g. of sodium hydroxide.
The sterilized product consisted of lung pieces embedded in a soft, coherent jelly and had a pH of 6.4
Use of fresh comminuted orange peel:
a. Treated orange peel was prepared as follows:
5.2 Kg South African navel oranges were passed through a scraping machine to remove the flavedo. They were then halved and pressed to remove the juice. The resulting peel (3.45 Kg) was passed through a mincer fitted with a 3/16 inch plate. The ground peel was washed with 2 liters of tap water and pressed in a muslin bag. 4.16 Kg of the washed orange pulp was obtained. The pH of the treated peel was 5.2.
b. Preparation of a gelled meat product:
______________________________________FormulaChopped lung 150 g.Meat offcuts 150 g.Water 37.5 g.Sodium tripolyphosphate 6.25 g.Calcium sulphate dihydrate (finely ground) 5.00 g.Treated peel 150 g.______________________________________
The ingredients were mixed in a bowl and sufficient sodium carbonate (ca 0.4 g) was added to bring the pH of the mix to 7.5 and allowed to stand for 2 hours to reduce the D.E. of its pectin content to less than 20%. The mixture was then filled into cans, sealed and sterilized at 24 psi for 50 minutes. After standing overnight the cans were opened and found to contain an integral meat pack comprising meat pieces suspended in a firm, brittle, clear jelly. The product pH was 6.0.
Use of dried orange peel:
a. The dried pulp was prepared as described in Example 5 except that following washing and pressing the ground peel was dried in a laboratory fluid bed drier at 60�C. Drying proved difficult due to the adhesive nature of the ground peel and it took several hours to dry. The D.E. of the dried peel's pectin content was less than 20%.
b. Preparation of a gelled meat product
______________________________________Chopped lung 15%Simulated meat 10%Meat offcuts 22.5%Tripe 2.5%Ground bone 5.0%Sodium tripolyphosphate 1.25%Calcium sulphate dihydrate 1.0%Treated peel 3.0%Dye solution 0.3%Caramel 0.5%Water 38.95%
The ingredients were mixed together, filled into cans, sealed and sterilized in an autoclave at 24 psi for 1 hour. After standing overnight the product was found to consist of a firm meat pack containing pockets of a firm brittle jelly. Little or no orange aroma or taste was evident. The product pH was 5.85.
Use of alkali-treated orange peel:
a. 11.56 Kg of whole Californian oranges were scraped to remove the flavedo, halved and pressed to remove the fruit juice. The 4.91 Kg peel obtained was passed through a mincer fitted with a 3/16 inch plate, washed with 3 Kg water and pressed.
2.5 Kg water was added to the pressed peel and the pH was adjusted to 8.5 by the addition of 55 g of sodium carbonate. The slurry was allowed to stand at room temperature for 18 hours and then pressed in a muslin bag. The dewatered peel was then dried at 60�C in a fluid bed drier and coarsely ground. The pectin content of the treated peel was 10%. The alkali treatment was found markedly to assist dewatering of the peel.
b. Preparation of a gelled meat product
______________________________________Chopped lung 14.1%Fibrous meat 7.8%Simulated meat 7.0%Offal meat 3.9%Ground bone 5.7%Meat offcuts 12.0%Tripe 7.3%Water 9.9%Sodium tripolyphosphate 1.1%Calcium sulphate dihydrate 0.9%Caramel 0.4%Dye solution 0.3%Treated peel 2.7% GravyWater 25.7%______________________________________
The treated peel was mixed thoroughly with the caramel, dye and water and then added to a mix of the other ingredients. After thorough mixing the product was filled into cans, sealed and sterilized at 24 psi for 1 hour. After standing overnight the product was found to consist of an integral, firm meat pack with pockets of clear firm brittle jelly. The product pH was 6.6.
Use of alkali-treated orange peel with reduced calcium and sequestrant levels:
The dried alkali treated orange peel, described in Example 7, was used in the following meat mix preparation:
______________________________________Chopped lung 20%Simulated meat 10%Meat offcuts 20%Tripe 5%Ground bone 5%Water 5%Calcium sulphate 2H2 O 0.25%Treated peel 2.0%Gravy:Sodium tripolyphosphate 0.5%Caramel 0.5%Dye solution 0.3%Treated peel 1.0%Water 30.45%______________________________________
The gravy was prepared by mixing the gravy ingredients, other than the treated peel, together and heating to 90�C and then adding the treated peel with vigorous stirring. After 3 minutes the viscous gravy was added hot to the meat mix and mixed thoroughly. The product mix was filled into cans, sealed and autoclaved at 24 psi for 1 hour. After standing overnight the appearance of the product was found to be similar to that described in Example 7.
Use of alkali-treated orange peel as a thickener with no added calcium and no sequestrant:
The dried alkali treated orange peel described in Example 7 was used in the following meat mix preparation:
______________________________________Chopped lung 30%Ground meat 30%Water 10%Gravy:Treated peel 3%Caramel 0.5%Dyestuff solution 0.3%Water 26.2%______________________________________
The treated peel was added to the cold water, which contained caramel and dyestuff solution, and after 3 minutes mixing the resulting slurry was mixed with the meats and remaining water. The mix was then filled into cans, sealed and autoclaved at 24 psi for 1 hour. After standing over-night the product was found to be a non-integral pack consisting of swollen meat chunks suspended in a viscous thick glossy gravy. The product pH was 6.3.
Use of dried alkali-treated orange peel with sequestrant but no added calcium ions:
The dried alkali-treated orange peel described in Example 7 was used to prepare the following meat mix:
______________________________________Chopped lung 30%Ground meat 30%Water 20%Treated peel 2%Gravy mix:Dried ground orange peel 1%Sodium tripolyphosphate 0.25%Caramel 0.5%Dyestuff 0.3%Water 25.95%______________________________________
The gravy mix ingredients were mixed and brought to the boil, and then added to the meat mix. After further mixing the mixture was filled into cans, sealed and autoclaved at 24 psi for 1 hour. After standing overnight the product was found to consist of a firm integral meat pack containing pockets of a clear soft brittle jelly particularly on the pack surface. The product pH was 6.5.
Use of dried, alkali-treated grapefruit peel:
South African grapefruits were halved, squeezed to remove the juice and ground in a mincer fitted with a 3/16 inch plate. The 814 g of ground peel so obtained was washed with tap water and pressed to remove excess water. 500 ml of water was added to form a slurry and its pH was adjusted from 4.6 to 8.5 by the addition of 11 g of sodium carbonate. The slurry was allowed to stand at room temperature for 18 hours and then pressed free of excess liquid, washed once with tap water, re-pressed and then dried in a fluid bed air drier at 60�C. The treated peel, having a pectin content with a D.E. below 20%, was ground to a fine powder and used in the following meat mix:
______________________________________Chopped lung 25%Ground meat 15%Fibrous meat 10%Meat offcuts 10%Water 10%Sodium tripolyphosphate 1.25%Calcium sulphate dihydrate 1.0%Gravy:Treated peel 3.0%Caramel 0.5%Dye solution 0.3%Water 23.95%______________________________________
The treated peel was dispersed in the cold water containing the caramel and dye solution and this `gravy` was added to the other meat mix ingredients with thorough mixing. The mix was filled into cans, sealed and autoclaved at 24 psi for 1 hour. After standing overnight, the product was found to consist of a firm, integral pack with a surface layer of a soft, brittle jelly. The product pH was 6.2. The product had a meaty aroma with only slight overtones of grapefruit.
Dried lemon peel was prepared from South African lemons in the same manner as described for grapefruit in Example 11. A meat product, prepared using the dried lemon peel in the same manner as described in Example 11, was found to consist of a firm, integral meat pack with a surface layer of soft, brittle jelly. The product pH was 6.2 and it had a slight aroma of lemons.
Use of orange peel with psyllium seed husk
Dried orange peel was prepared as described in Example 6 except that a drying temperature of 90�C was employed. Powdered psyllium seed husk was purchased from a commercial source. These materials were used to prepare the following gelled meat product:
______________________________________Meat mix:Formed meat 3.7%Textured vegetable protein 26.3%Ground bone 9.3%Meat offcuts 13.8%Tripe 9.3%Added water 4.7%Calcium sulphate dihydrate 0.3%Psyllium seed husk 0.5%Gravy mix:Dye solution 0.5%Caramel 0.9%Sodium tripolyphosphate 0.5%Water 29.1%Treated peel 1.0%______________________________________
The various ingredients of the meat mix were combined together, and the gravy mix after being heated to 95�C was added and mixed in thoroughly. The mixture was filled into cans and sterilized at 24 psi for 1 hour. After cooling and standing overnight the product was found to consist of a rigid meat pack embedded in a firm, tough elastic gel.
The product gel was firmer and tougher than those obtained when using either psyllium seed husk or treated orange peel separately.
a. Preparation of treated orange peel.
10 Kg of South African Navel oranges were halved, squeezed to remove the juice and then passed through a mincer fitted with a 3/16 inch plate. The ground peel was washed with tap water, pressed, slurried in water and sufficient anhydrous sodium carbonate was added with mixing to raise the pH to 9.0. The slurry was allowed to stand for 18 hours and was then pressed, washed, pressed and roller dried. The roller dried flakes were ground into a fine powder. The yield was 520 g. and the D.E. of the pectin content below 20%.
b. Use in formed meat pieces.
______________________________________Treated peel 1.6%Water 31.7%Sodium tripolyphosphate 0.2%Non-fibrous meat offcuts 63.3%Dye solution 1.3%Caramel 1.9%______________________________________
The sodium tripolyphosphate, dye and caramel were dissolved in the water which had been raised to boiling point. Treated peel, prepared as at (a) above, was added with vigorous stirring and the solution was intimately mixed with the non-fibrous meat. The mixture was extruded in ball-shaped pieces into a 10% calcium chloride solution and allowed to stand for 4 hours.
The firm pieces were then removed, washed in water and autoclaved in cans at 24 psi for 1 hour in the presence of minced meats.
After being cooled, the contents of the can were examined and the formed meat pieces were found to have the firmness and internal texture of lung.
Use in simulated meat pieces.
______________________________________FormulationWater 65.3%Caramel 2.2%Dye solution 1.5%Sodium tripolyphosphate 0.3%Devital wheat gluten 28.0%Treated peel 2.6%______________________________________
The caramel, dye solution, sodium tripolyphosphate and treated peel (prepared as described in Example 14), was heated in the water to boiling point and the devital wheat gluten was added with vigorous stirring.
The mix was poured into a tray and allowed to cool. After standing for one hour the solidified mass was cut into 3/4 inch pieces and processed with gelling agent solution in cans at 24 psi for 1 hour.
After being cooled the simulated meat pieces were found to have retained their shape and to have a firm but rather brittle texture similar to that of cooked kidney.
This example demonstrates the usefulness of treated peel in binding together denatured protein materials, which possess no aggregation properties, into a coherent mass.
Use in fish/meal loaf product
a. Whole Spanish Valencia oranges were scraped to remove the flavedo, halved and pressed to remove the fruit juice. 1 Kg of the albedo obtained was passed through a mincer fitted with a 4 mm plate and mixed with 12 g. of anhydrous sodium carbonate for 30 minutes. The albedo was pressed in a muslin bag and then mixed, for 5 minutes, with an equal weight of water. This was then re-pressed in a muslin bag and after mincing through a 2 mm plate the albedo was dried on a roller drier operating at 80 psi. It was observed that roller dried material was much more bland in flavour and less yellow in colour than hot air dried material. The D.E. of this material was 10%.
b. The treated peel was then used as an alternative gelling agent for comparison with a cereal binder in a fish/meat loaf product.
______________________________________Cereal FormulationMeat byproducts 92 partsWhitefish 370Poultry byproducts 186Cereal 375Brine 63Whole blood 322Water 770Cod liver oil 26Milk protein source 65Dye solution 19Caramel 7Treated Peel FormulationMeat byproducts 92 partsWhitefish 370Poultry byproducts 186Treated peel 94Sodium tripolyphosphate 10Whole blood 322Water 1051Codliver oil 26Milk protein source 65Dye solution 19Caramel 7______________________________________
In each case, the ingredients were mixed together, heated to the boil and held at this temperature for 5 minutes. The mix was filled into cans, which were then seamed and sterilized in an autoclave.
After being cooled the cans were opened and the products compared. The treated peel formulation product was found to be an integral meat loaf pack similar in firmness to the cereal formulation pack but with an improved aroma and appearance.
This example is intended to demonstrate the relationship between the degree of esterification of treated peel samples and their ability to produce thickened gravies after heat sterilisation. Three samples of treated orange peel were prepared as described in Example 16 except that in the first sample no sodium carbonate was added, in the second 10 g. sodium carbonate was added and in the third 15 g. sodium carbonate was added to the orange albedo after mincing.
The degree of esterification of the three samples was determined as previously described and the following results obtained:
______________________________________Sample Degree of Esterification______________________________________1 562 153 11______________________________________
Product Preparation
Oven baked, formed meat chunks were prepared from meat offals and binding agents according to formulations and procedures commonly employed in the food industry. Three gravies were prepared using the 3 treated peel samples by heating to the boil the ingredients of the following formulation:
______________________________________Treated peel 0.7 partsCaramel 1.6Dye solution 1.1Sodium tripoly- phosphate 0.5Water 96.1______________________________________
45 parts by weight of the formed meat chunks and 55 parts by weight of the appropriate gravy were mixed together, filled into cans, seamed and sterilized in an autoclave. After cooling and opening the products were examined subjectively and in addition objective viscosity measurements were made on the product gravies.
______________________________________ Viscosity by Brookfield Viscometer LVT model spindle 2Sample Appearance speed 12______________________________________1 Formed meat chunks in a large volume of watery brown liquid 100 cps2 Formed meat chunks in a moderate volume of viscous brown liquid 1225 cps3 Formed meat chunks in a low volume of very viscous brown liquid 1750 cps______________________________________
use in gelled meat products
The three samples of treated orange peel described in Example 17 were used to compare their ability in the preparation of gelled meat products.
______________________________________Product FormulaFormed meats 26.2 partsTextured vegetable protein 2.4Tripe 8.5Beef offal 19.3Ground bone 4.5Water 7.1Gravy 31.7Gravy FormulaTreated peel 4.7 partsSodium tripolyphosphate 1.6Dye solution 0.8Caramel 1.1Water 90.6Calcium hydroxide 0.3Potassium chloride 1.0______________________________________
The gravy ingredients were mixed together and heated to the boil. The appropriate quantity was then mixed with the other ingredients and the mixture filled into cans, seamed and sterilized in an autoclave. After being cooled the cans were opened and the appearance noted:
______________________________________Sample Product Appearance______________________________________1 Very soft pack, collapsing on removal from the can, consisting of meat pieces in a thin watery gravy.2 Firm integral pack with a clear glossy firm gel.3 Similar to Sample 2 except that the gel was slightly firmer.______________________________________
Use in sausages
Beef sausages were prepared using a conventional rusk component and also with this component replaced with a solution of treated peel (Sample 2 in Example 17) and sodium tripolyphosphate according to the formulations given below:
______________________________________ Standard Treated PeelBeef flank 56.25% 56.25%Water 25.0% 39.34%Rusk 18.75% --Treated peel -- 1.47%Sodium tripolyphosphate -- 2.94%Seasoning To taste To taste______________________________________
In order to prepare the sausages the beef flank was coarsely minced before bowl chopping, in the standard example, with the water and rusk to a coarse paste. In the treated peel example the treated peel and sodium tripolyphosphate was heated in the water to the boiling point and then cooled to room temperature, before bowl chopping with the meat to a coarse paste. The mixes were stuffed into a sausage skin and links prepared.
After frying in fat for the same temperature and time it was found that the treated peel sausages were firmer, juicier and had much more meat flavour than the standard rusk sausages.
Use in Semi-Moist Dog Food Formulation
______________________________________A: Meat offcuts 25.8% Sugar 31.0% Water 12.6% Glycerol monostearate 0.4% Beef fat 6.4% Citric acid 0.2% Butylated hydroxyanisole 0.02% Propylene glycol 3.9% Dye solution 0.1%B: Treated peel as Example 14 12.9% Sodium tripolyphosphate 1.3% Dicalcium phosphate 3.6% Potassium sorbate 0.4% Vitamin supplement 1.3%______________________________________
The ingredients of the `A` mix were mixed together and heated to boiling point. After boiling for 10 minutes the mix weight was adjusted to the original weight by the addition of boiling water and the mixed ingredients of the `B` mix were added with vigorous stirring. The entire mixture was then placed in a tray, allowed to cool, cut into chunks and sealed into plastic bags.
The product had a pH of 6.5 and a firm, chewey texture and a pleasant meaty flavour without the usual unpleasant soya aroma and taste which are present when in conventional products soya grits and flour are used to achieve the binding effect.
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Must be like a Wizard of Oz behind a secret curtain because no one ever owns up to ownership or oversight of this albatross.
Why has Sarno STILL NOT addressed the recent article of the glut of city workers taking home city vehicles??
I'm actually liking this slimeball now.
There must be a Kennedy out there for Lizzy. Can't wait to hear about it. Besides Victoria, who isn't really "American Royalty". The only "royalty" she saw was Teddy drinking the old Crown Royal.
Oh good, another Kennedy speaks. And no one knows why.
Lizzy Warren is just another tentacle of Barry's to divide us all.
So, all of you feeble-minded, follow on.
"Rockstar reaction".
Hilarious. If true, even more hilarious.
Great post.
This is a fun campaign. Can't wait for more gaffes and feet-in-mouth moments.
Let's hope Ms. Mitchell gets the help she needs.
Then why don't you ask your buddy Sarno why he doesn't take all of those city vehicles off the streets instead of laying off employees?
Every single town and city in this country is going to be faced with the reality of the inability to pay the exorbitant promised pensions to the public sector. It's just not realistic anymore, and no city or town can afford it.
Get ready. It's going to be ugly.
"Because the animal hasn't gotten into any trouble". What will they do if he does get into trouble? Put him in Bear Jail? I laughed out loud at this article.
I only see a problem if an older, qualified woman applies for a job and is denied.
"What is also surprising, Visa also found that families in lower income brackets were the ones planning on spending the most on the occasion. Families who make less than $20,000 annually will spend on average, $1,200 on the big night; while families earning more than $75,000 a year will spend $842 on average for their child's prom night. "
Makes no sense, except that maybe that's why poor people stay poor.
LMAO again.
I've lived in Holyoke for 2 1/2 years now. First in the downtown area and now I live on rt. 5. Downtown was a nightmare, (horrible neighbors and absent landlords) but I love my new neighborhood. If I was planning on staying in the immediate area, I would consider buying a home in Holyoke. There are no "slumlords" where I am now, just very pretty houses and well-kept property.
I do agree that jobs are the #1 priority, jobs will bring homeowners.
Amazing that Sarno hasn't even addressed that issue....but lays off employees. Unbelievable.


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Can You REALLY Get Rid Of Eyeglass Reflections?
I should have watched Matt's video before I shot this portrait.
Can you REALLY get rid of those distracting eyeglass reflections in your otherwise perfect portrait? Yes. And no. Uh, maybe. But I really want to get rid of them! Okay, here are the general rules. And here is a nice little video tutorial from Matt Kloskowski (one of the original Photoshop Guys) to help you out (just click here).
First of all, you can try NOT to have the reflections to begin with. Vary YOUR angle as you line up your camera and subject, checking to see how the light falls vis-a-vis the reflection you see in your subject's glasses. Try having them slightly tilt their head, either up or down and slightly side to side. You also might try having them slightly tilt their eyeglass frame as it sits on their face (but only a little bit, else it starts to look pretty weird, as if the glasses don't fit). And if that just doesn't work …
Now you are in trouble. As Matt will explain in his video there ISN'T any tool or trick to take off that reflection if parts of both eyes have reflections over them. You might be able to build one new eye if the other has no reflection whatsoever, but both? Fergettabout it. So …
Now you need to take TWO photos of your subject, carefully removing the glasses for the second one (and Matt will demonstrate why you need to do that carefully, very carefully). From here on in it is simply a matter of using layers and a good mask to produce that magic image you are looking for. I won't give it all away because Matt explains it better and let's you watch him do it. It works, but the disappointment still remains. We all wanted a super-secret method of getting rid of that nasty reflection that covers both lenses. In one shot.
Matt knows his stuff, both in Lightroom and in Photoshop. In fact, he is going to be in Indianapolis soon to teach an all-day Lightroom 3 workshop. Click here for those details. If you like today's little video, imagine what a whole day would be like! Now, if only the world was perfect and there were no eyeglasses to begin with.


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{DIY} Time Capsule Guest Book
by: Nicole Denton | filed under: Planning the Big Day, Wedding Inspiration
How great is this time capsule guest book idea?! Head over to Something Turquoise to check out how to make your own!
About Nicole Denton
With a love of planning just about anything — from her own wedding, to bridal and baby showers, to dinner parties, and more – Nicole is the Plunge Project's founder and former editor-in-chief. A New Jersey native, Nicole has called Chandler, Arizona home since 2013, where she currently lives with her husband Michael; two pit bulls, Shelby and Link; and cat, Kity Perry. A University of Tennessee graduate, Nicole has a bachelors in communications and a career at a rapidly-growing digital marketing firm.


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Used for preparing dilutions and standard solutions.
Features include:
* Variable speed. Aggressive mixing action allows for less mixing time.
* Pulsing feature interrupts vortexing to join upper and lower strata for more thorough mixing.
* DC motor with filtered control for smoother operation and longer motor life.
* Mixers allows for less bench space.


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Full detailed profile on Nora Hanen Buchanan Played by Hillary B. Smith on One Life To Live Daytime Soap Opera.
Hillary B. Smith
Birthday: 1957-05-25
The crowd in the church is asked to speak now or forever hold their peace. Rama urges Vimal to speak up, but he doesn't. As the ceremony continues, Rama stands up and says, "Wait!" Vimal begs her to sit down, but Rama replies, "Not after what they've done to you!" Aubrey tries to hush Rama, as everyone wonders why Vimal and Rama are even there. Clint introduces Vimal as a disgruntled employee and tries to rush him out. This has nothing to do with Natalie and Jessica's wedding. "It has everything to do with them," Rama clarifies. Vimal admits Clint had him break into the lab. John urges him on. Jessica protests. Rex tries to lead Vimal and Rama out, as Charlie wonders what the hell is going on. "Rex is not your son, Mr. Banks," Vimal says. "He's Clint Buchanan's." Natalie doesn't think it's true. Why would Clint not want anyone to know Rex was his son? "Clint didn't want that to be true," Vimal says. "He forced me to change the results." Gigi comforts a speechless Rex. Jessica becomes emotional, so Aubrey takes Bree out of the room. Cutter follows them. Charlie brings up Rex's second DNA test. Rex admits he lied. He never had a second test done. Rex wanted Charlie to be his father and wanted nothing to do with Clint. The family looks to Clint for answers.
Cutter rejoins Kelly, who gets the okay from Jessica to call the babysitter for Bree. Jessica sticks up for Clint and demands that Bo arrest Vimal. Clint bashes Rex's character. Bo and Gigi stand up for Rex. "He's a mistake!" Clint screams. "He's a worthless bastard!" Charlie attacks Clint. Bo restores order, but Charlie screams, "You can't play with peoples' lives like that!" Charlie apologizes to Rex. He's everything Charlie ever wanted. Charlie rushes out. Gigi and Rex go after him. "How could you do this?" Viki cries to Clint. "You don't know the half of it," Bo adds then lashes out at Clint, who refuses to claim Rex as his son. Bo wants to arrest Clint, but Jessica begs him not to. What happened with Rex and Clint has nothing to do with their wedding! "It has everything to do with you," Vimal tells Jessica. "I changed more than one test that day. Mr. Buchanan asked me to change Rex Balsom's paternity test and one other."
Nora screams as Clint returns Bo's punch in the church. Bo and Clint continue to scuffle. Nora sees Joey, who's talking to Kelly about last night, and calls for help. Joey breaks them up and forces Bo and Clint to shake hands for Natalie and Jessica's sake. Bo privately warns Clint he's tempted to reveal what a bitter shell of a man Clint's become. Joey pulls Kelly aside and wants to talk about last night. Kelly insists she needs to let him go. Aubrey and Cutter arrive and join them. Clint glares their way then pulls Joey aside. Holding the flash drive, Clint tells Joey, "You deserve so much better." Across the room, Nora assures Bo that Asa loved him. Vimal and Rama watch everyone from a hidden corner then get nervous when Brody and Rex spot them. Rex and Brody shrug them off and reminisce about their past surrounding Shane. Brody apologizes for keeping Shane from Rex and for pretending to be his father. Rex suggests putting the past behind them. Brody goes on the hunt for John, as Rama orders Vimal to expose Clint today. Vimal worries because he committed the crime and reminds Rama he could've changed the wrong daughter's paternity test. John appears and locates Brody. He admits Marty escaped St. Ann's to tell him something about Brody and Natalie. Just as Brody assures John he doesn't know what Marty was talking about, the priest appears to announce the brides have arrived. When Rama and Vimal enter the church, Clint approaches and asks, "What the hell are you doing here?" Viki arrives and leads Clint to Natalie and Jessica. The ceremony begins. Clint walks both girls down the aisle. John and Brody happily take Natalie and Jessica's hands. The priest wonders if anyone knows why the couples shouldn't be married and says, "Speak now or forever hold your peace." Vimal and Rama exchange a look!
Clint arrives at the church, hoping to make Aubrey pay. Vimal and Rama slip in and hide. Vimal warns they need to leave well enough alone. Clint's dangerous! Rama tells Vimal it's his duty to tell Clint's family what he did. Clint approaches Bo and Nora, who wonder out loud how they're going handle him today. "The question is…" Clint interrupts. "How am I going to handle you and Nora?" Clint taunts Bo and Nora about not being able to find any dirt on him. Bo asks for a truce for today. Clint refuses and demands they stop trying to pin Eddie's death on him! Clint reveals that Asa never respected Bo and says, "He thought your police work was a joke and so do I." As Clint taunts him further, Bo punches him!
With Bo and Nora listening through a wire from the station, Inez walks into Clint's office and admits she ratted him out to Bo. Inez claims Bo has evidence to prove that Clint killed Eddie. Clint watches as Inez fumbles with her shirt. He acts as though he's ready to confess then leans toward Inez's shirt and yells, "Bo, how're you doing? Nice try little brother!" Before Inez is led away by security, Clint warns that he'll one day come after her and her sons.
Back at the station, with Dani and Nate in tow, Tea demands to know where Inez is. Nora only says she didn't have enough to hold Inez and simply let her go. Nora rejoins Bo, who gets a call from Clint. Clint warns Bo if he's going to come after him, Clint's going after Bo too. Bo hangs up and sadly tells Nora, "I've loved that man all my life and now he's a total stranger to me." After Nora leaves, Inez arrives. Bo won't charge Inez but asks her to stay away from Clint and him. He asks her to leave. Once she does, a cop brings Bo some evidence in Eddie's murder.
Nora storms into Clint's office and says, "You son-of-a-bitch!" She wonders if Clint realizes just what he's done. Nora refuses to further apologize to Clint for leaving him for Bo! She admits they didn't tell Matthew that Clint used him. Nora wonders what Clint's family would think if they found out about what he's done and warns, "You're going to lose them, every last one of them." Nora couldn't tell the family for fear of hurting them. She'll let Clint be the one to tell them. "They all look up to you!" Nora cries and warns that she and Bo will now protect Asa's family, from him.
Nora returns to the station and finds Bo holding Eddie's gun. They wonder if Clint used it to kill Eddie.
Back in Llanview, Bo and Nora sit at the loft, discussing how they let Clint come between them. They promise never to let anyone pull them apart again. Matthew appears and asks, "What's he doing here?" Without getting into details, Bo and Nora ask Matthew to trust them. Matthew resents being kept in the dark and tries to leave for B.E. Bo stops him and says, "You don't work there anymore." Bo asks if Clint told Matthew that he was cheating on Nora. "So what if he did?" Matthew replies then storms off with Bo ordering, "Go to school." Bo and Nora know they can't keep the truth from Matthew too much longer. They need proof against Clint and can't risk Matthew tipping him off. They need to keep Matthew away from Clint. Bo thinks he knows how they can get their proof.
Viki visits Nora at the loft. Over talk of Inez, Viki bets Clint is relieved he didn't get more involved with her. Nora rolls her eyes. Later, Matthew returns. Nora is stunned to hear that Matthew went to see Clint and told him everything!
« Back to Nora Hanen Buchanan profile


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@ LSU001999 - 14, 9, it really doesn't matter. It is still more than 3... and 21-zereaux will not go away any time soon.
@diffrentview - Okay, now you just look stupid. They don't have an 'A' on their helmet.


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Phone calls are transferred to patient rooms from 6:00 am until 9:00 pm (in Mt. Vernon) or 10:00 pm (in Centralia). These guidelines are in place to help ensure that all of our patients have a restful night of sleep.
If you would like to phone a patient room, you may call the main line of either hospital and press "0" for the Operator. The Operator will be happy to connect you to the room and provide you with the direct line for future reference.
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Delphi is a general-purpose language for rapid development of native Windows, OS X, iOS, and Android applications.
The name used to refer to the Delphi language, but the developers decided to return to the languages original name Object Pascal, restraining the name to the IDE, which is used to help edit and debug Delphi projects more efficiently. It is developed by Embarcadero, and is sold either as a standalone product or as part of RAD Studio, which includes other languages as well.
Delphi is an enhancement of Niklaus Wirth's language Pascal (and Object Pascal).
Delphi originated in 1995 at Borland, evolving from Turbo Pascal. It is currently owned by Embarcadero, and is the second-largest Windows development platform after Microsoft's .NET.
Among Delphi's strengths are:
- consistent language architecture
- a fast compiler
- modern language constructs
- its extensive Visual Component Library (VCL)
- the associated visual form designer
Some other Embarcadero products are or were released using the "Delphi" brand. A .NET product called Delphi Prism (based on PascalScript codebase) for use in MS Visual Studio allows for development using Mono, producing apps that are "cross platform" in that they will run on multiple platforms that support Mono. Delphi Prism is mostly compatible with Delphi syntax, albeit with very different libraries. The Embarcadero PHP product, formerly labelled "Delphi for PHP", and Prism are integrated in the main Embarcadero studio project RAD Studio. There is an AS/400 version of Delphi as well.
Delphi console "Hello world":
program Hello;
Writeln('Hello, World');
A minimalist GUI Delphi application
program GUIHello;
MessageBox(0, 'Message', 'Hello, World', MB_OK);
Many SO profiles of Delphi developers point to good resources concerning Delphi. There is also an aggregation of main blogs in the field at DelphiFeeds. Marco Cantù's books on Delphi programming provide another great resource.
- Online Help for RAD Studio XE8
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See all questions around delphi here.
Tagging recommendation:
There are several version-specific tags. It is recommended to use the delphi tag together with the version-specific tag, e.g. delphi-xe4.