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Some lovely lovely pics not of me but Fooooooooooooddddddd
For as long as I can remember – probably the age of 8 or so – my twin brother and I were helping out in the kitchen with my mother. She would involve us in making cakes and home baking, I have a very real memory of her making milk bread and I sometimes think that it was just a dream as the smell was incredible. We had a very good home garden where we grew our own fruit and vegetables; we had strawberries, gooseberries, blackberries and so on. So there would be a lot of toing and froing from the garden to the kitchen, I loved digging the garden for fresh vegetables and seeing things grow and come to life was beautiful.
My father and grandfather were both in the wine business; in the late 70s, early 80s my grandfather ran the wine side to Coleman's of Norwich (wine merchants, not only famous for mustard). In around 82/83 that closed down and my father started a wine shop and also a importing and exporting wine business, not only with French wines but new world as well. He was very successful and I would say a true pioneer of his time, as he got the new world market of wine wrapped up on his own. This meant that from the age around 12, I started spending a lot of my time on holidays in France, travelling with my father (when he met new suppliers or wholesalers).
There were some days when he would drop us (me and my brother) off with a supplier while he would spend lunch with them doing business. We ended up working some days with the suppliers – in the vineyards, sweeping out the cellars, sometimes having lunch. So from an early age my exposure to food and wine was quite significant.
On one particular trip my father booked us into a Michelin Two Star restaurant/Hotel, by complete accident. He only realised the magnitude of what he had booked when we arrived at the hotel to find our car surrounded by four guys wearing white gloves and bow ties, as my father was never one for looking in a guidebook it was all one by word of mouth or a Frenchmen telling him to try this place out.
That evening we had the most amazing meal and it is one of those inspirational gastronomic moments that I will never forget. It was still the era of nouvelle cuisine so tiny portions and lots of courses. The tastes and flavours were stunning. I had the most beautiful tomato salad with simple olive oil, basil, finely diced shallots, course sea salt, pepper and chives: A fillet steak melted in my mouth – a tall tower of beef fillet that had been larded with beef fat , it was sublime and perfection in one, the waiters lifting endless cloche for my parents with course after course, we also had the best chips ever, an accompanying stacked tower of perfectly cooked and cut potato. The tastes were sensational, I was in heaven and as I say I'll never forget it.
I could never imagine myself sitting behind a desk and doing the kind of job my father did although it was amazing and looking back this was probably the starting point in my thinking that being a chef was a career choice.
In 1986 my brother and I joined catering college in Norwich and after a while – when they saw how well we were doing - our parents were very supportive.
After college I went straight to London. I sent my (small) CV to about 30 different hotels and restaurants and every one came back with the same answer – sorry not enough experience, try again in three years time! Back then you had the likes of Koffman, The Roux Brothers, Nico, the start of Marco Pierre White. And that was really it – these places had something like a 2-3 year waiting list for you to get in… (wish it was like that now, smiling).
In those days, you really appreciated your place in top restaurants because you realised you were amongst a select few that had been chosen to go and work there, so you felt incredibly lucky that you had been given this chance to prove your worth. So regardless of the hours, regardless of the pay and to an extent regardless of how you were treated you respected your employer and were glad of your job.
David Cavalier at Cavalier's restaurant in Battersea was the first position I found but only by approaching David and offering to work for free for six months. After that he gave me a paid job, but I realised that I had been treated with kid gloves compared to a full time employee, as it was then long hours working from 6.30-7am to around mid-night. I was on the veg section the lowest of the low, but the excitement was staggering, I knew the work was hard but not this hard.
It's quite funny looking back at it; if we did 14 covers for lunch then we were completely in trouble – we could handle 2, 3, 5 as many as 10 for lunch and in the evening we would hope to cope with 20 covers rising to an absolute maximum of 30 at weekend evenings. Why? The kitchen and 'brigade' was so small and some of the equipment had seen better days, but the food that was produced was amazing.
After going into paid employment as a commis, I found it really really tough. At the time my brother was working for an outside caterer of Le Gavroche (for Kleinwort Benson) while he waited for a place at Le Gavroche itself. His hours were more sociable and while we were sharing a flat he would be out partying and I would be getting home in the early hours completely shattered.
So, at the age of 20, I was feeling quite envious of this social life and along with the kitchen environment being so tough, woke up one day and decided I wasn't going back. Literally 4 days later, David's wife Sue knocked at my door and said that David wanted to see me. It turned out to be an inspirational pep talk – he told me he saw a real talent in me; that I was dedicated, passionate and hard working and could really go somewhere in the industry, but the underline words that he said stuck, you will have to take some shit and work your ass off, but it will pay off. So I went back and stayed in his kitchen for the next year.
After that I went and worked for Pierre Koffman – Pierre was and is an exceptional man and I really adored working for him – it was so exhilarating and exciting, there was this buzz of excitement in his kitchen. He was very much a no nonsense kind of man; you were told what to do and got on with it…quietly. In fact I remember I didn't share a word with anyone in the kitchen for the first three months – even the guy on my section, he would do his job and I would do mine, the majority of the kitchen was French and they made it pretty clear that they disliked the English chefs working on their turf.
After three or four months, I was moved from the larder to the fish section. To begin with it was a scary experience, I was twenty-one years old and hadn't touched a piece of fish since I was at college – hadn't prepped, gutted, filleted nothing. I had literally six weeks with a guy working with me then I was expected to fly. So I had a little chat with Pierre, saying "chef, I'm really a little concerned because I haven't done any fish prep since I was at college" He reassured me but as it happened I realised that you learn very quickly. Eventually my speed built up and I could completely prep a wild salmon from start to finish in 7 minutes. But his meaner and temperament was classic one minute he would be laughing and joking then the next giving you a huge amount of grief.
The other chefs where not impressed that Pierre use to have a soft spot for the English and he use to purposefully play them against us and see the antagonising between the two camps. One day I was very late and over slept and on my way in Pierre passed me in his car whilst I was cycling to work he smiled and waved. Then when I got into work he had a croissant for me and a coffee waiting for me and would make me sit down with him to eat this, so funny.
With him I really learned speed of service, prep and classical French cooking. When winter came around (and the third star came for the restaurant) I was moved onto the meat section. It was a massive menu there – 8 meat main courses and 4 fish courses in winter – on top of that you'd have seasonal game, anything from partridge to teal to grouse to hare to mallard to woodcock, you name it Pierre would have it on the menu! So you had to be damn quick, the buzz I got from this was just awesome, he knew how to play the team and to get the best out of all of us.
When I left Tante Claire I was quite sad because it was such a great experience, twenty years on I still have my recipe folder from those days and look back on them with great fondness and nostalgia…but I was determined to move on again and after 16 months it was time to move to learn more .
So the next restaurant I went to was The Capital with Philip Britten. I had just nine months there and learned a lot from Philip – it was a tiny kitchen – but I had already organised my next job when I joined The Capital
I went to see Pierre now and again to say hi as I just loved that place an seeing him in the kitchen was brilliant, so one day I went to say hi and when I was with him he used to sometimes feed his suppliers now and again when they would go and see him in the kitchen at La Tante Claire, pretty much something off the lunch menu. One day when I went to visit him, he said why don't you stay for lunch. I thought that I might be offered something in the kitchen off the lunch menu but instead he insisted that I go into the main restaurant and that he would cook something especially for me. In those days jacket, shirt and tie were required but I was wearing jeans, t-shirt and trainers - Jean-Claude the restaurant manager was so professional, he made me feel at ease. Anyway Pierre gave me a 8 course tasting menu of fabulous food, all with wines, I was getting all these looks from other customers it was hilarious and amazing and from that moment we've been good friends and kept in touch.
Then I went to work with Richard Neat at Pied a Terre he was 28 or so years old. I remember first thing in the morning you would hear the bang bang bang of him chopping the chicken wings for his chicken jus. The kitchen was old and battered and it had a really hard atmosphere about the place. There were only four of us sometimes five in the kitchen to cook for a small amount of covers. He was extremely imaginative and creative in his cooking talent but at the same time you would feel the wrath of Richard. It was well known that it was the hardest kitchen to work for in London, the turnover in staff was excruciating. He was never one to greet you with a smiling happy face and it was normally a look of what the hell are you doing here.
I remember Richard would go over the lunch menu at 10.30am and there was no time to get second deliveries of vegetables; so we would be always in the shit, i would be running down to the local market to get last minute extra vegetables. It was six days a week, short breaks between services and Sundays off – that was it.
After Pied a Terre I went to France to work for Joel Robuchon. Again a phenomenal place to work – the guy was and is a genius. The kitchen was dream like, really exceptional, beautiful . To have what he had at his age was just amazing – 30 chefs in the kitchen, 30 front of house for a 65 cover restaurant. I went there, at the age of 24, to be a chef de partie in arguably the best restaurant in the world I was in heaven
The other French chefs were so friendly and welcoming. The way that Robuchon ran the service was just mind boggling: Each section had between 2 and 6 chefs and no-one was allowed to talk, a completely quiet silent kitchen. When the check came in Robuchon read out the check and you had one chance and one chance only to concentrate, get it right, get it done. If you messed up or missed the order you were out there and then. We would have to write on tin foil stuck to the wall, the orders as they came in, how the meat was cooked, what it was the table number ect ect. You could not ask , look or speak to Robucheon in the service, so you had to concentrate like anything. I lived near the Gare de Nord so a good 45 minutes from work, I would have to get up at 4.40am and I would then be at the trocadero near avenue poincaret by 5.30am, time for a quick triple espresso and a croissant then into the kitchen by 5.50am. You would work from 6.00am to 1am, then I was in bed by 1.45-2am, by Wednesday you were out of it – by there the end of the week the guys in there were dropping. No amount of Neurofen could take away the fatigue headaches that started by Thursday (smiling).
I remember once cooking Boeuf Hache for all the staff as all sections had to take it in turns. I thought being French they would want them medium rare – "bloody Englishman doesn't know what he's doing" – they literally wanted them shown to the frying pan on each side – still fridge cold in the middle. Warm tartare style from then on (smiling), so I got a massive bollocking for that and Robucheon thought it was highly amausing that the English chef had cooked their beef well done. The amazing produce, everything was fresh every day, the truffles, cepes wild strawberries, fresh almonds, peaches food quality that was inspirational . Also with Robucheon was the amount of cleaning we did it was intense, every service the ovens, stoves stripped clean, the brass all polished, the stove tops scubbed with green scourers and finished with sandpaper so they glistened like stainless steal. The real joke was that at the beginning of the week we where given ½ a green scourer a small bottle of bleach and that was that. We all bought our own cleaning supplies how mad was that. I use to buy washing liquid, soap, scourers, jay cloths, gloves and sandpaper for the stoves, but oh boy was it magic. Real old school, proper army training that was a bygone era that we will never see again, I have a joke about this with my chefs and they think I am mad, I call it when boys where men !!
I then went and worked in Reims for Gerard Boyer. This was like chalk and cheese compared to Robuchon; you had one morning team and one evening team and you did 10 hours a day absolute maximum, this was another 3 star and an awesome place in beautiful Reims.
When I was 26 I got the call from David (Moore) about going back to be a co-owner and head chef of Pied a Terre. It was a very big decision to make and I thought long and hard about it.
I remembered how when at college a teacher who took a dislike to me, told me that I wasn't good enough and would never make anything of myself – in fact he said I had only been accepted to the college (after a very bad interview) because of my twin brother and that they didn't want to split us up. From that moment I had it in my mind to make it by the age of 26, as if I had not I would be a failure and that was the moment that I said I will be some one I will be successful. So it was a momentus coincidence and I had to grasp the opportunity to be a head chef at the age of 26, but would I have been offered this chance any where else, no so I took it with both hands and thought why not.
It was the hardest thing I'd ever done, nobody knew me who I was, what was I, what did I stand for, but the worst thing was that I just could not get any staff at all. I went back to London and worked with Richard for two weeks then Richard left and his brigade with him. Why would any one want to come and work for me any way I had no following, no reputation, so why would anyone want to come and work for me, as they thought I would lose at least a star if not both. There were three of us in the kitchen for 6 months and it was mental, working 20 hours a day and 6 days a week. I had my own repertoire but it takes a good ten years to find your own true signature and style. For example, since opening here, my food has significantly evolved and progressed. Like the maturation of anything – like cheese or fine wine – your cooking develops and evolves with age.
But when I got the second star at Pied a Terre a weight lifted off me because I realised what it meant to hold such an accolade and have the associated reputation as a chef. It was very hard to cope with the pressure at that age – and that status at that age –it was barmy, nuts, we were ecstatic. I stayed there for five years then I decided to have a break.
The following two years were spent working in the private sector, for both Lord Lloyd Webber, and the Bamford family, where i helped Lady Bamford develop a range of organic products for Daylesford Farm Organic Shop and Wootton Organic, which I helped to set up at the very beginning which was an awesome experience. I also worked in the abattoir for a while which was def not for the squeamish.
Then, in April 2003, we opened Tom Aikens Restaurant in Chelsea. We earned numerous prestigious critical accolades, including a Michelin star in 2004 (and a 'rising two-star' status in January 2008).
We then opened Toms Kitchen in October 2006 which is an all day restaurant serving breakfast Lunch and Dinner and opened 7 days a week, it serves the best cooked breakfast in London and another Toms Kitchen opened in Somerset house in August 2010.
Over the last few years, I have collaborated with David Linley on a collection of exclusive high-end kitchen accessories including boards and knives in walnut and stainless steel.
My other passions are working with many conservation groups WWF, Greenpeace, MSC, MCS promoting sustainability. Tom also works closely with various charities including, Kiss It Better for the Great Ormand Street Hospital Children's Campaign, Kipungani Schools Trust, Royal Marsden Cancer Campaign, EJF. The Evelina Children's Hospital at Guy's and St Thomas' NHS Foundation trust, Mothers 4 Children and has just started working with School food matters. His other great passion is cycling, entering such race's as the Marmotte, Luc Alphand and this year the Etape de Tour up Mount Ventoux and has ran the Marathon des Sables in 2010 which is 6 marathons running across the Sahara desert in 5 days raising money for facing Africa. Tom is also part of the Team 2012 Ambassador programme for the BOA helping to raise funds for Team GB.
- Norwich city collegecity and guilds 706/1 and 706/2, 1986 - 1988
- Tom Aikens and Toms Kitchen restaurant ChelseaChef co-owner
- Tom Aikens Restaurant (current)
- Toms Kitchen Chelsea (current)
- Toms Kitchen Somerset house (current)


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Blog 101, Dawn of a New Day.
So did I fool you with last night's blog? I bet you were wondering, blog 100 should of been more special. So I guess my job here was done if I did trick you with that little facade. Anyway, some of you might be thinking, why did you attempt to blog this much, without stopping? Well to tell you the truth I only did this because I saw 1up was getting so much spam in it's latest blogs section, and all that spam was overshadowing the blogs written by actual users. That and I noticed everyone wasn't even blogging and some people were proclaiming that 1up was dead or it's game over for 1up. I clearly had enough on both the spam and 1up is dead accounts so I decided to step up and blog, alot. My original plan was to blog for a month, or 30 days but as I was getting close to that number, I saw people commenting and enjoying some of the stuff I wrote. That and I was aiming to make a dent in the endless sea of spam. And I like to think that worked because I saw more and more people blog now and some people were in on the idea of blogging everyday, they even tagged or named their blogs Blog for 1up or something along those lines.
I can't take all the credit though, Aboboisdaman started with the idea. Well I had the idea planned a day before but he started this into full effect and got the ball rolling. I started shortly afterwards and it became a thing. We even got to be cool buds which is awesome since I like making friends with new people. I like to thank the people who joined me on my little crusade, Aboboisdaman because he started this and he is awesome with all his retro reviews and his love of Metal, State_Alchamist because even though she did it once she was awesome enough to write something on the cause despite her busy schedule, ThatCoreyIsASpy! for taking a different twist on the idea, alex-c25 for joining in on the idea. And thanks to anyone I forgot to mention that went with this shindig, you're all awesome.
I did notice some good things happening when I took over this idea, more and more people started blogging, 1up was trying it's best to eliminate the spam, and 1up started taking a new approach. One that is very interesting and cool since many game news sites don't often take a different route, the only things they ever do is report on gaming news and trying to start pointless flamewars and stupid console war fuel. The last 2 is what many sites are guilty of doing, posting shit that start pointless bickering between members of those gaming communities and it only seems to get worse the more people add to it. Sometimes the editors get in on this and that just makes it even worser than what it already was. Not 1up, I've yet to see shit like that ever since 1up changed to the new 1up and I hope it stays that way.
And that is what I was going for when I attempted this challenge, to bring us together as a community, a community of gamers, people who love our games and want to show our opinions about games, what we love about them, what we hate about them. But to do that, I knew I had to do something for that to work, like getting everyone to blog more, but I needed to show eveyone an example. To show everyone that 1up wasn't finished, no far from it, I wanted to show that 1up was still alive and better than ever. Because we are 1up, we, the community is what keep this place alive. Sure maybe one person can or can't make a difference, but it takes one person to start something, something that everyone will soon pick up and use.
Before I started this, I hardly blogged, or I didn't at all. It was usually a blog every 2 weeks, every month, or sometimes not at all, I lacked the motivation to blog. I had plenty of ideas, but I just didn't even bother when it was time to blog. That is till I saw 1up with spam, floods of it and people saying 1up is finished. I couldn't just sit there and watch this happen, I had to do something and I did. And here we are now, at blog 101.
I blogged everyday like a madman, sometimes I had time to write something constructive like this, sometimes it had to be a quick fix, but you could always count that I had something for you to read. I even sacrificed most if not, all of my gaming time. I'll tell you, I would of made a huge dent on my backlog, heck I could of finished 75% of it but instead I decided to throw that out so you, the 1up reader, could have something to read when the spam was taking over, so you can have something that was actually readable other than the Best Prices for Air Jordans ever of the best and cheapest price for the obviously fake Rolex Watch offers.
I also got to share some of my favorite things, like my Top 10 N64, Gamecube, and Wii games list that I saw plenty of people trying to imitate. My favorite fictional cars that I'd totally want to own, states I'd visit, favorite drinks, burger joints and more. You got to learn a little bit more about me, so hooray I guess. So I would like to thank everyone who stuck with me through all this time, through all my blogs, thanks for reading all my stuff.
Drawing by me, courtesy of Colors! 3D
I've been here for 2 years and not once have I ever been a featured member. Sure my blogs have been featured a couple of times but I've never been a featured member. That is till I did this challenge, so thanks 1up for making me a featured member, and thanks to everyone who got featured as well.
I had alot of fun while doing this, hope you had fun reading my blogs. I'll most likely take a break from this and catch up on my games, plus just in time for Pokemon Black and White 2. That and I'll have to reply to every comment on my blogs now. So will I continue blogging for the forseeable future, who knows?

subset: commoncrawl


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Eco-friendly golf tees that arrive in a logo bag made of organic cotton. Includes 20 biodegradable corn plastic tees.
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These promotional products from ePromos are ready to ship in 24 hours. Rush promotional items for a last minute event or if you're other supplier fell through.


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On March 13, teams will continue their endless search for a winning formula as the 2012 NFL free-agency frenzy begins. Something new that adds fuel to the free-agent fire this year is the fact that teams can carry over unspent cash from the previous season.
This means there will be plenty of desperate teams that will grossly overpay for what they think is a sure thing.
After all, there are 31 teams in the league whose 2011 season didn't end the way they wanted.
Like so many before them, those who overpay will be sorely disappointed.


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Main Page
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After a brief quality test we make manuals, compatibility lists, and drivers - as well as other files - available to you in our download section. Usually there is no considerable delay after the tests before you can access the downloadable files. If a particular driver or a manual in a certain language is not listed in the download section, the file is not available yet.
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text: Although Gabriel Berrios has bounced around making music under a few different names for a while now, his sound has always remained fully developed and irresistible. Carried by chiming guitar hooks and phrases, "a burden" is exactly what we've come to expect from Berrios' songwriting. "a burden" definitely downplays Berrios' singing, which has really improved since his days as Tree Hopping, and instead focuses on stretching his muscle as an instrumentalist. Released alongside the equally awesome "surface", "a burden" is just another awesome, lo-fi, tropicalia-tinged slice of summery bliss that Berrios is so great at making.


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Rent Skeletal Function and Form 1st edition today, or search our site for other textbooks by Dennis R. Carter. Every textbook comes with a 21-day "Any Reason" guarantee. Published by Cambridge University Press.
Need help ASAP? We have you covered with 24/7 instant online tutoring. Connect with one of our Biophysics tutors now.


text:
Brighten up your tables with a Sesame Street Party Table Cover!
This brightly colored Sesame Street Party Table Cover has a citrus green background featuring a border print of the entire Sesame Street gang with multi-colored polka dots. Each lightweight plastic Sesame Street Plastic Tablecover measures 54 inches wide x 96 inches long. Keep your tabletops clean and dry with a Sesame Street Party Table Cover!
Please allow ample time for delivery. Our ship date for this product is noted in your shopping cart. Many items are shipped separately, so please allow extra time for these items to arrive. Shipping charges are based on the value of the merchandise and not the number of shipments. For additional shipping information, please contact our Customer Service Department at (firstname.lastname@example.com or 1-800-314-8794).


text:
Patent application title: METHOD FOR CLEANING, STERILISING AND DISINFECTING DISHES AND OTHER KITCHEN UTENSILS AND CLEANING DEVICE
Juan Horn (Vienna, AT)
Andreas Stepan (Vienna, AT)
IPC8 Class: AC25F100FI
USPC Class:
Class name: Electrolysis: processes, compositions used therein, and methods of preparing the compositions electrolytic material treatment (product, process, and electrolyte composition) organic
Publication date: 2009-02-05
Patent application number: 20090032409
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The invention relates to a method for cleaning, sterilising and
disinfecting dishes and other kitchen utensils by means of a wash liquid
(5). In order to permit an economically and technically advantageous
cleaning, an electrical current is directly applied to an electrode (15,
16), arranged in the wash liquid (5) and embodied as a diamond and/or
lead-tin electrode, to generate OH radicals (14) in said wash liquid (5),
which permit cleaning, sterilising and disinfecting of dishes and other
kitchen utensils. The invention also relates to a device for carrying out
said method, wherein an electrolytic cell (20) with a pair of electrodes
(15, 16), comprising a diamond electrode for generating OH radicals (14),
is directly integrated into a wash water circuit of a dishwasher (1).
1-16. (canceled)
17. A process for cleaning, sterilizing and disinfecting dishes and other kitchen utensils by means of a wash liquid wherein, by direct application of electrical current to a diamond and/or lead-tin electrode arranged in the wash liquid, OH radicals are generated in the wash liquid which radicals effect the cleaning, sterilization and disinfection of the dishes or other kitchen utensils.
18. A process according to claim 17, wherein the electrode is an anode.
19. A process according to claim 17, wherein the wash liquid is mixed with an agent for increasing electrical conductivity.
20. A process according to claim 19, wherein the agent is a dishwashing detergent.
21. A process according to claim 17, wherein a pulsating or continuous current is applied directly to the electrode arranged in the wash liquid.
22. A process according to claim 17, where an alternating current is applied directly to the electrode arranged in the wash liquid.
23. A process according to claim 17, wherein a mixture of organic and/or inorganic wash solutions is used for cleaning, sterilization and disinfection of the dishes and other kitchen utensils.
24. A process according to claim 23, wherein the mixture is one of commercially available detergents.
25. A process according to claim 17, wherein the dishes or other kitchen utensils are cleaned by OH radicals and simultaneous chemical and physical removal of soiling.
26. A process according to claim 17, where the wash liquid consists of a mixture of water and an inorganic salt or a mixture of inorganic salts.
27. A process according to claim 26, wherein the organic salt is sodium sulfate, sodium phosphate, sodium chloride or boric acid.
28. A process according to claim 17, wherein the wash liquid is a mixture of water and a commercially available detergent and/or an inorganic salt and/or a mixture thereof and/or a mixture of organic/inorganic aqueous solutions used as an electrolyte.
29. A process according to claim 28, wherein the inorganic salt is sodium sulfate, sodium phosphate, sodium chloride or boric acid.
30. A process according to claim 17, wherein the current density on the electrode is set in amperes per area unit specific to the material to be cleaned and the current density is between about 5 A/dm2 and about 300 A/dm.sup.2.
31. A device for cleaning, sterilizing and disinfecting dishes and other kitchen utensils by a liquid wash process, the device comprising an electrolysis cell that has an electrode pair having an anode and a cathode one of which is a diamond electrode for generating OH radicals and integrated directly in a wash water circuit.
32. A device according to claim 31, further comprising an electrically insulated spacer that prevents an electrical short-circuit between the anode and the cathode.
33. A device according to claim 31, further comprising a circulation pump for feeding the electrolysis cell from a wash water sump, and a spray arm for contacting the dishes and kitchen utensils to be cleaned, sterilized and disinfected.
34. A device according to claim 31, wherein the anode is made of a material that that permits an overvoltage of the anode and thus the generation of OH radicals.
35. A device according to claim 31, wherein the anode comprises a synthetically manufactured diamond.
36. A device according to claim 31, wherein the anode comprises a platinum-coated metal electrode.
[0001]The invention relates to a method for cleaning, sterilising and
disinfecting dishes and other kitchen utensils according to the generic
definition of Claim 1 and a device for implementing the method.
[0002]Diverse forms of methods and devices for cleaning household objects, dishes or other kitchen appliances are already known. To attain a good degree of washing and cleanliness of items cleaned, their surfaces must be freed from soiling, bacteria or germs. This can be done in a relatively simple way, for example by washing with a household appliance or an electrically operated dishwasher. To this end, soiled dishes are placed in contact with a wash liquid in the dishwasher.
[0003]The soiled items or dishes are first placed in the dishwasher. Then, in particular tap water or household water and a detergent, in the form of a powder or a liquid, for example, are added. By means of a heating element, for example, the water or the wash liquid is brought to a required temperature, depending on the previously selected program, or the wash liquid or the water is mixed with the detergent. A chemical or physical dissolution process can then taken place in which, for example, the surface of the dishes cleaned is freed from soiling, bacteria and germs or these are transferred to the wash solution. After the actual wash operation, the surface of the dishes or kitchen appliances can be rinsed, for example with pure water. The wash or drying operation has ended after drying of the dishes or kitchen appliances thus treated or cleaned.
[0004]The task of the invention is to provide a method or a device to make it possible to further improve cleaning of domestic items, dishes, etc. or other kitchen appliances or to advantageously enable them in relation to economic and technical aspects.
[0005]This task is resolved by Claims 1 and 11.
[0006]Expedient variants of the invention are pointed out in the dependent claims.
[0007]On the one hand, the invention is based on a method for cleaning, sterilising and disinfecting dishes and kitchen utensils by means of a wash liquid. One essential aspect of the invention lies in the fact that, by direct application of electrical current to an electrode arranged in the wash liquid that is embodied as a diamond and/or lead-tin electrode, OH radicals are generated in the wash liquid that enable cleaning, sterilisation and disinfection of the dishes and other kitchen utensils. This ensures effective and reliable cleaning or sterilisation and disinfection of dishes and kitchen utensils. In particular, high volumes of OH radicals can be generated with the method conforming to the invention or with the aid of the proposed electrodes. In particular, the OH radicals generated can make it possible to realise the cleaning method without detergents or without cleaning additives that were previously additionally required. It is especially advantageous that water or drinking water suffices as the wash liquid, out which OH radicals are generated with the proposed electrodes. OH radicals are distinguished, among other things, by their high activities and their ability to react or to oxidise in comparison with oxidising substances. Moreover, a cell-killing effect can be achieved with the OH radicals in relation to microorganisms, germs and bacteria.
[0008]It is also advantageous that electrical current, which is generally available anyway, is used for the method conforming to the invention. For the method, the electrical current is impressed directly on the electrodes within the dishwasher. The electrodes are preferably located in the circulating water and are in particular connected to a variable power supply unit. Thus, the electrodes can be placed in a comparably intensive contact with the wash liquid or the water pr water or, if applicable, further substances contained therein can wash around them. Any occurring hydrogen formation and the related ability to react with oxygen can be easily taken into consideration with known arrangements, e.g. by using semi-permeable diaphragms or a possible hazard potential can be reliably eliminated.
[0009]A further essential advantage of using diamond or lead-tin electrodes is that they do not entail any detrimental effect as can arise when using other electrode materials in aqueous systems. In the case of known electrodes, in particular those containing metal, for example consisting of platinum, portions or slight traces of these metals, for example atomic platinum or substances containing platinum can dissolve in the wash liquid or the surrounding water and can settle on the surface of the dishes and kitchen utensils. From there, platinum can be picked up by a person using the dishes through his or her food, thus reaching into the person's body. Platinum, however, in particular in comparatively low doses, is a substance that is hazardous to health or, in particular, a substance that poisons the cells. According to the invention, the detrimental use of platinum electrodes can be avoided.
[0010]It is also proposed to use a diamond and/or lead-tin anode. By the use of synthetically manufacturer diamond electrodes and/or lead-tin electrodes, for example, the extremely effective OH radicals can be generated during electrolysis, which particularly takes place on the anode. In principle, one or even several anode(s) made of the proposed substances can be provided for in the wash liquid.
[0011]The wash liquid is preferably mixed with agents for increasing electrical conductivity, in particular dishwashing detergent. To increase the electrical conductivity of the wash liquid or of the water washing around the electrodes, corresponding substances can be placed or dissolved in it. For example, a commercially available dishwashing detergent and/or an inorganic salt solution that is not decomposable can be used to increase electrical conductivity or as an electrolyte liquid. For example, Na2SO4r Na3PO4, NaCl, H3B03 or a mixture of these salts can be used here. These substances or detergents are placed in dishwashers in particular via devices that ought to be well-known in themselves. Thus, for example, cleaning, sterilisation or disinfection of surfaces of the items to be cleaned can be enabled with commercially available wash solutions. On the one hand, the wash liquid or the wash solution serves as an electrolyte for applying electrical current to the solution and, on the other hand, it simultaneously serves as a wash solution for chemical dissolution of soiling or for electrochemical sterilisation, cleaning and disinfection of the surfaces of dishes. The generation of OH radicals on the anode or the possible simultaneous generation of the strong oxidation agents oxygen and/or ozone thus largely takes the place of possible additives for in particular chemical dissolution or removal of soiling by the wash solution.
[0012]It is particularly advantageous that a pulsating or continuous current is applied directly to the electrode arranged in the wash liquid. Thus, the necessary concentrations or volumes of OH radicals in the wash liquid can be reliably generated. In particular, pulsating application of current enables appreciably greater generation of OH radicals than when the current applied is not pulsating. Therefore, one quite essential point of the invention is to be seen in the fact that direct current is applied to the electrodes which is preferably impressed on the electrodes directly or in a pulsating fashion. As a result of the thus possible comparatively high OH radical generation rates or the thus achieved comparatively high OH radical concentrations in the wash liquid, wash times or times for a wash cycle can be shortened clearly in comparison with known processes or devices previously used. This is particularly attributable to the generation of highly efficient OH radicals on the anode or the simultaneous chemical and/or physical washing and sterilisation during the cleaning process. Pulsating current application can basically take place in accordance with one of different profiles that can be stipulated, for example in accordance with a wavy or sinusoidal, ramp-like or spiked profile as a function of time. An alternating current is preferably applied directly to the electrode arranged in the wash liquid. By means of an alternating application of current to the electrode, in which in particular the polarity alternates from plus to minus or the electrical polarity is reversed, particularly effective generation of OH radicals can be achieved.
[0013]It is also proposed to use a mixture of organic and/or inorganic wash solutions, such as commercially available detergents for cleaning, sterilisation and disinfection of dishes and other kitchen utensils. Additional positive effects during the cleaning process can be realised in this way. For example, surface-active or enzymatically active substances can clearly improve the cleaning effect. The process according to the invention is preferably to be used in combination with or with the use of commercially available detergents.
[0014]In a further preferred embodiment of the invention, dishes are cleaned by OH radicals and simultaneous chemical and physical removal of soiling.
[0015]In yet another preferred embodiment of the invention the wash liquid for cleaning, sterilising and disinfecting dishes and other kitchen utensils consists of a mixture of water and an inorganic salt such as Na2SO4 or sodium sulphate, Na3PO4 or sodium phosphate, NaCl or sodium chloride and/or H3B03 or boric acid and/or a mixture of individual components. With these substances or, if applicable, a mixture of the individual components, particularly high cleaning performance can be achieved with the process conforming to the invention. Thus, the electrolyte solution can be provided as an alkaline aqueous wash solution or with conventional detergents or mixtures of the aforementioned salts.
[0016]It is particularly advantageous that the wash liquid for cleaning, sterilising and disinfecting dishes and other kitchen utensils is created out of a mixture of water and a commercially available detergent and/or one of the inorganic salts Na2SO4 or sodium sulphate, Na3PO4, or sodium phosphate, NaCl or sodium chloride and/or H3B03 or boric acid, and/or a mixture of the individual components and/or a mixture of organic/inorganic aqueous solutions that is used as the electrolyte. The process according to the invention can be realised effectively and reliably with such an electrolyte.
[0017]It has proven particularly advantageous for the current density on the electrode to be set in amperes per unit of area specifically to the material to be cleaned, and for the current density to amount to between approx. 5 amperes per square decimetre (A/dm2) and approx. 300 amperes per square decimetre (A/dm2). A comparably high efficiency of the process according to the invention can be ascertained in the aforementioned current density range.
[0018]The invention is also based on a device to be able to implement the aforementioned process. One essential aspect lies in the fact that an electrolysis cell with an electrode pair encompassing a diamond electrode for generation of OH radicals is integrated directly in a wash water circuit of a dishwasher. In the thus formed device, the advantages already discussed above can be realised in a cleaning device or a dishwasher.
[0019]In a preferred embodiment of the device according to the invention, there is an electrically insulated spacer that prevents an electrical short-circuit between the anode and the cathode. Thus, the device according to the invention is able to meet the required safety standards when using electrical current in electrolysis cells. With an electrically insulated or insulating spacer on the corresponding zones of the electrolysis cell, negative influences due to an electric short-circuit in the energised state, in particular of the electrode pair, can be ruled out.
[0020]In the case of a further advantageous embodiment of the device according to the invention it is proposed for the electrolysis cell to be fed by the wash water sump by means of a circulation pump and for the dishes to be contacted via a spray arm. In this way, electrolyte or wash liquid collecting in the wash water sump can be compactly and reliably fed to the electrolysis cell with a comparatively robust circulation pump. Via the energised electrodes or the electrolysis cell, OH radical enrichment will then take place as described and then the wash liquid is brought into contact with the objects or dishes to be cleaned by means of the circulation pump via the spray arm or a correspondingly shaped brew device.
[0021]It is also proposed for an anode to arise out of a material that permits an overvoltage of the anode and thus OH radical generation. By means of a correspondingly designed anode or a corresponding anode material, in relation to an applied voltage on the anode a voltage can be achieved in such a way that OH radical generation is possible or a comparatively high rate of OH radical generation can be realised.
[0022]It is also proposed for the anode encompasses a synthetically manufactured diamond. All dimensions, shapes or compositions of the diamond electrode can be reproducibly manufactured with a synthetically manufactured diamond. For example, a synthetically manufactured diamond can be applied to titanium sheet or another suitable substrate material such as plastic.
[0023]Preferably, a diamond material, in particular a synthetic diamond material, can be doped with specific substances or compounds. For example, different metals can be incorporated in the synthetic diamond. In particular, a synthetic diamond doped with boron exhibits particularly advantageous properties in relation to an overvoltage of the anode thus formed. As a result of doping of the synthetic diamond, the diamond is made conductive or electrically conducting.
[0024]The special characteristic of the diamond electrode is also the form of water decomposition. While water is usually split during electrolysis into hydrogen (H2) and oxygen (02), the diamond electrode supplies a certain operating range instead of oxygen the highly reactive or oxidative hydroxyl radical or OH radical and/or the intermediate or decomposition product ozone or 03.
[0025]Thus, for example, sterilisation of drinking water, for example, can be achieved. In particular, the chemical oxygen requirement value or the CSB value in sewage systems can be reduced. In these application areas, publications by the firms Waco, Condias and Gerus have been published in Germany. In them, the use of diamond electrodes is discussed exclusively for the sewage or drinking water industry.
[0026]It is also proposed for the anode consists of a platinum-coated electrode. A robust or electrochemically particularly resilient electrode can be provided in the form of a platinum-coated metal electrode. Besides the diamond electrode, which exhibits considerable stability in relation to aggressive and in particular alkaline, wash solutions, a platinum-coated metal electrode can in particular be used advantageously as the anode.
[0027]With reference to the figures, further characteristics and advantages of the invention are pointed out in the drawing.
[0028]In detail, the figures show:
[0029]FIG. 1 shows a highly schematic sectional view of a cleaning device with a device conforming to the invention and
[0030]FIG. 2 shows an enlarged partial view in a schematic depiction of a detail from FIG. 1.
[0031]FIG. 1 shows an in particular commercially available dishwasher 1 with an electrolysis device 2 corresponding to the invention. In FIG. 1, the electrolysis device 2 is presented merely schematically and in particular outside a housing 3 of the dishwasher 1. In principle, the electrolysis device 2 is in particular integrated directly in the dishwasher 1. The dishwasher 1, which is shown in the vertical section with individual components omitted comprises, in its bottom interior area, a wash sump 4 with wash electrolyte 5 gathered therein. The essential area in the interior of the dishwasher 1 is taken up by an accommodating device 6 for the items to be cleaned; for example the accommodating device 6 can consist of a dish rack 7. A spraying device 8, for example in the form of a spray arm, is provided for in the upper area of the dishwasher 1 for distribution or application of the wash electrolyte 5 onto the items (not shown) accommodated in the dish rack 7. To this end, the spray device 8 can, for example, comprise several spray nozzles 9 on a distribution strip 10. To circulate the wash electrolyte 5 or to transport it from the wash sump 4 to the spray device 8, a circulation pump 11 is integrated in a line 12. Besides the electrolysis device 2, the circulation pump 11 and the line 12 are also generally accommodated within the housing 3 of the dishwasher 1.
[0032]The arrangement shown in FIG. 1 also comprises an electrode pair 13 to generate OH radicals 14 which, to elucidate the subject matter, are indicated by dots. For generation of the OH radicals 14, for example electrical direct current is impressed via an electrical contact onto an anode 15 that comprises the electrical positive pole and a cathode 16 that comprises the electrical negative pole. During operation of the dishwasher 1 or during electrolysis, the wash water or the wash electrolyte 5 washes around the electrodes 15 and 16. Via electrical leads 17, the electrodes 15, 16 are connected to a variable rectifier 18. Thanks to the use in particular of the anode 15 as a synthetically manufactured diamond electrode, during electrolysis taking place in the electrolysis device 2 comparatively efficient OH radical generation is achieved on the anode 15. The wash electrolyte 5 can in particular comprise normal domestic water. Even with normal tap water, which already comprises a certain amount of conductivity, OH radical generation is basically possible. To lend the domestic water a higher electrical conductivity, commercially available dishwashing detergent for example or other salts which product ions in aqueous solution, for example, after dissolution, can be added via a filling funnel 19 on the top part of the dishwasher l into its interior. The wash electrolyte solution 5 thus obtained, which is electrically conductive or which comprises ions, is fed via the circulation pump 11 from the wash sump 4 to an electrolysis cell 20. There, the OH radicals are generated, in particular at the anode 15 when current is applied to the electrodes. By means of the OH radicals 15 that reach, for example, dishes in the dishwasher 1, via the line 12, the distribution strip 10 and the spray nozzles 9, chemical or physical dissolution of soiling can by means of the wash electrolyte solution 5 can take place completely or almost completely. The OH radicals 14 are transported via the wash electrolyte solution 5 by means of the line 12 from the electrolysis cell 20 in the flow direction to the spray nozzles and from there to the items to be cleaned. The spray device 8 or the spray nozzles 9 are shaped so that complete wetting or fine nozzling of the wash electrolyte solution 5 takes place, thus ensuring that the washing effect can evolve on the surfaces of the items to be cleaned. After the actual cleaning process, the wash electrolyte solution 5 with the cleaned off substances contained therein can be gathered by gravitational force in the wash sump 5 and, as described, mixed out of a protruding zone of the gathered wash electrolyte solution 5 once again with OH radicals 14 via the electrolysis device 2.
[0033]The electrolysis device from FIG. 1 is presented in greater detail in FIG. 2 in an enlarged and highly schematic form. According to the arrow P1, the wash electrolyte 5 passes through the line 12 by means of the circulation pump 11 to the electrolysis cell 20. The OHG radicals 14 are generated on the anode 15. In this process, the wash electrolyte 5 is also enriched with oxygen or ozone. These substances acting as oxidant carriers assist or accelerate the cleaning or washing process on the surfaces of the items or dishes to be cleaned. The direct current is generated by means of the variable rectifier 18 and brought into conductive contact via the supply cable or leads 17 with the anode 15 or the cathode 16. Electrically insulating spacers 21 are provided for electrical insulation of anode arms 15a extending essentially vertically downwards from cathode arms 16a extending upwards that are also alternately between them. The spacers 21 prevent in particular an electrical short-circuit during electrolysis between the anode arms 15a and the cathode arms 16a. With the OH radicals that reach the surface of the dishes to be cleaned, they can evolve their oxidising effect there.
[0034]With the proposed device or the process conforming to the invention it is in particular possible to save on commercially available detergents comprising tensides, phosphates or other additives, thus not only achieving saving effects, but also protecting resources or relieving the burden on the environment by reducing pollution of waste water from the cleaning device, or to realise a general energy saving thanks to shortened cleaning times.
List of Identification References:
[0035]1 Dishwasher [0036]2 Electrolysis device [0037]3 Housing [0038]4 Wash sump [0039]5 Wash electrolyte [0040]6 Accommodating device [0041]7 Dish rack [0042]8 Spray device [0043]9 Spray nozzle [0044]10 Distribution strip [0045]11 Circulation pump [0046]12 Line [0047]13 Electrode pair [0048]14 OH radicals [0049]15 Anode [0050]15a Anode arm [0051]16 Cathode [0052]16a Cathode arm [0053]17 Line [0054]18 Rectifier [0055]19 Filling funnel [0056]20 Electrolysis cell [0057]21 Spacer
Patent applications in class Organic
Patent applications in all subclasses Organic
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International Women's Group
Come talk about yourself, homesickness, sadness, joys, struggles and life in Eugene. Enjoy the conversations and make some friends along the way. Light refreshments provided. Drop in welcome. Contact Asha at firstname.lastname@example.com or Chenle at firstname.lastname@example.com
Jaqua Center room 236
Wednesdays at 4:15 – 5:45 p.m.
Sappho: Queer Women's and Trans Folks Discussion Group
A place for queer/bi/lesbian/trans women and to meet, laugh, stare and talk. Started it in partnership with the LGBTQA to give break out spaces for identity groups. Past activities have included watching movies, sharing coming out stories, talking about relationships with family/friends/partners and finding community. For more information contact Sarah Libby at firstname.lastname@example.com
Currently on Hiatus


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Yamaha unveils TSX-70 and TSX-W80 iPhone alarm clocks in Japan
I'm not sure what gives with all the iPhone alarm clocks/speaker docks that have turned up this week. All of the sudden there is a plethora of them hitting the market. Today Yamaha unveiled a couple iPhone/iPod docks of its own called the TSX-70 and the TSX-W80.


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Trailer Park Boys: The Movie - Blu-ray Disc Action & Adventure
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Booted from the hoosegow just days before the eagerly anticipated guards-versus-inmates ball hockey championship, Ricky (Rob Wells), Julian (John Paul Tremblay), and Bubbles (Mike Smith) hatch a plan to pull off the biggest heist of their criminal careers as Sunnyvale Trailer Park's most incompetent criminals make their way to the big screen. Christened "The Big Dirty," the trio's ambitious plan to steal large quantities of untraceable change soon hits a hitch when sidetracked Ricky prepares to make the ultimate commitment to longtime girlfriend Lucy and Julian crosses her new boss with disastrous results. It seems that in addition to having her bust size upgraded while the trio was incarcerated, Lucy also landed a job working at the nearby gentleman's club. When Julian goes to the club and falls for shapely dancer Wanda, temperamental proprietor Sonny quickly loses his cool. With the day of the Big Dirty fast approaching, the boys do their best to train hair-brained criminal assistants Cory and Trevor in the fine art of the heist. Of course, anyone who knows the Trailer Park Boys knows well that even their most foolproof plans have a way of springing a leak, and somewhere between the helicopter chase, the shoot-out, and the booze-soaked game of Sunnyvale Chicken waged against trailer park supervisor Mr. Lahey and his cheeseburger-chomping assistant, Randy, everything seems to just fall apart. ~ Jason Buchanan, All Movie Guide
Jul 24, 2015
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Nov 06, 2014
Mar 30, 2011
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Released - Tuesday, December 8 , 2009
- Starring - Shelley Thompson,Patrick Roach,John Paul Tremblay,Mike Smith,Robb Wells,Barrie Dunn,Hugh Dillon,Hugh Dillon,Jonathan Torrens,John Dunsworth,Lucy DeCoutere,Sarah Dunsworth,Cory Bowles,Michael Jackson,Cory Bowles,John Dunsworth,Tyrone Parsons,Gerry Dee,Nich
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- MPAA Rating - NR


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OSHA News Release - (Archived) Table of Contents
OSHA News Release – Region 4
U.S. Department of Labor
Region 4 News Release
Release Number: 04-1708-ATL (195)
Date: Sept. 1, 2004
Contact: Johnny Burroughs Jo Anne Burgoyne
Phone: (251) 441-6131 (404) 562-2076
Agency Proposes Penalties Totaling $74,000
MOBILE, Ala. -- The U.S. Labor Department's Occupational Safety and Health Administration (OSHA) has cited a local Winn Dixie store and proposed $74,000 in penalties for exposing employees to safety hazards.
OSHA began an inspection after receiving a complaint that night-shift employees at the 1550 Government Blvd. store were locked in with no means of exiting the building.
"Employers must assure that employees have ready access to an emergency exit," said Ken Atha, OSHA's Mobile area director. "Medical assistance was delayed to an employee at this store because all exits and entrances were either locked or blocked."
OSHA issued one alleged willful citation to the company, with a proposed penalty of $55,000, for failing to provide night-shift employees with an emergency exit. During a two-week period in January, three emergency exit doors were chained, locked, or barred with a steel rod. Employees were left without keys, tools or information on how to exit the building.
A willful citation is issued when an employer has shown intentional disregard of, or plain indifference to, the requirements of the Occupational Safety and Health Act and regulations.
The agency issued one alleged repeat citation, with a proposed penalty of $12,500, for failing to keep exit routes unobstructed by material or equipment. The agency issues a repeat citation when an employer has been cited previously for a substantially similar condition and the citation has become a final order of the independent Occupational Safety and Health Commission.
The company also received three alleged serious citations, with proposed penalties of $6,500, for failing to provide workers with emergency safety training and designate an employee to assist workers in a safe and orderly evacuation during an emergency.
The company has 15 days to contest the OSHA citations and proposed penalties before the Occupational Safety and Health Review Commission. The worksite was inspected by OSHA's Mobile area office; 3737 Government Blvd., Suite 100; phone (251) 441-6131.
OSHA's role is to assure the safety and health of America's workers by setting and enforcing standards; providing training, outreach, and education; establishing partnerships; and encouraging continual improvement in workplace safety and health. For more information visit www.osha.gov.
U.S. Labor Department (DOL) releases are accessible on the Internet at <http://www.dol.gov>. The information in this news release will be made available in alternate format upon request (large print, Braille, audio tape or disc) from the COAST office. Please specify which news release when placing your request. Call (202) 693-7765 or TTY (202) 693-7755. DOL is committed to providing America's employers and employees with easy access to understandable information on how to comply with its laws and regulations. For more information, please visit www.dol.gov/compliance.
|OSHA News Release - (Archived) Table of Contents


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What is a social network
Whenever we consider a network, we imagine a set of entities connected with each other on a logical or a physical basis. Physical networks like computer networks are some things that can be planned, implemented and managed very optimally and efficiently. However, when we move from physical to logical networks, the visualization becomes much more difficult. Social networks are comprised of the most intelligent components - human beings. Being so, any activity involved with the social networks, be it participation, management, optimization becomes extremely complicated and context based.
Due to the various facets of the human species, we can have multiple types of social networks in all the fields and areas. This can range from a network of physicists, to a network of doctors to a network of soccer lovers. Each type of network has its own focus area, member size, geographical spread, societal impact and objective. Managing such networks is not only complicated but requires lot of collective effort and collaboration. There have been uncountable social networks formed but only a few has finally achieved their true goal which emphasizes the complexity of such a matter.
A social network is usually created by a group of individuals who have a set of common interests and objectives. There are usually a set of network formulators followed by a broadcast to achieve the network membership. This advertising happens both in public and private groups depending upon the confidentiality of the network. After the minimum numbers are met, the network starts its basic operations and goes out to achieve its goal. Success of a social network mainly depends on contribution, interest and motivation of its members along with technology backbone or platform support that makes the life easier to communicate and exchange information to fulfill a particular communication need.
Implementing social networks and sustaining them is one of the biggest challenges and people have formulated many mechanisms in the past to keep alive such networks. This has been largely supported by the advancements in the field of information technology. The large scale computerizations and the powerful advent of E-Commerce have aided this also, but overall the need for a structured support was and is still there. Web 2.0 has been one of the greatest contributors in this area and we will see how it has been a great contributor in this area.
What is Web 2.0
Web 2.0 tries to tap the power of humans connected electronically through its new ways at looking at social collaboration. This is one of the commonalities between social networks and Web 2.0 - both have people as their fulcrum.
The main agenda of Web 2.0 is to connect people in numerous new ways and utilize their collective strengths. In this regard, many new concepts have been created such as: Techniques (Blogging, Social Networking, Communities, Mashups, and Tagging), Standards (XHTML, CSS, and REST) and Tools (RSS, AJAX, DOJO, PHP and Ruby). The power of Web 2.0 is the creation of new relationships between collaborators and information.
The components of Web 2.0 help to create and sustain Social Networks as we will see in details in the upcoming sections. Blogging is the art of social conversation and have replaced personal home pages and this helps for a more consolidated flow of thoughts and ideas. Wikis have enabled collaborative contribution and authoring among distributed teams. Tagging or folksonomy is a collaborative means of identifying information widgets to increase the power of any web site and searching required information in a faster way. Combined with other such concepts, Web 2.0 provides an ideal platform for implementing and helping Social Networks to grow.
Components of Web 2.0 for social networks
In today's environment, computer literacy is at its peak and tools that are aided through the computerization age are most effective in keeping alive a concept as complicated as Social Networks. The beauty of Web 2.0 fitment to Social Networks is that all the components of Web 2.0 are built for the growth and sustenance of Social Networks. As discussed in "Building Smart Communities with IBM Social Collaboration Tool Suite" (developerWorks, May 2009), the major concepts that have been considered in Web 2.0 are:
- Communities: Communities are an online space formed by a group of individuals to share their thoughts, ideas and have a variety of tools to promote Social Networking. There are a number of tools available online now a days to create communities which are very cost efficient as well as easy to use.
- Blogging: Blogs give the users of a Social Network the freedom to express their thoughts in a free form basis and help in generation and discussion of topics.
- Wikis: A Wiki is a set of co-related pages on a particular subject and allow users to share content. Wikis replace the complex document management systems and are very easy to create and maintain.
- Folksonomy: Web 2.0 being a people-centric technology has introduced the feature of Folksonomy where users can tag their content online and this enables others to easily find and view other content.
- File sharing/Podcasting: This is the facility which helps users to send their media files and related content online for other people of the network to see and contribute more on.
- Mashups: This is the facility via which people on the internet can congregate services from multiple vendors to create a completely new service. An example may be combining the location information from a mobile service provider and the map facility of Google maps in order to find the exact information of a cell phone device from the internet, just by entering the cell number.
As we see from the above components of Web 2.0, each of them contribute to help the implementation and continued existence of social Networks on a meaningful basis. While wikis and communities help to create an online space for the networks, blogging, folksonomy and file sharing help to information flow across the virtual world of the social networking community.
Figure 1: Information Flow in Social Networks
Types and behavior of social networks
The nature of social networks makes for its variety. We have a huge number of types of social networks based on needs and goals. Compartmentalizing social networks is quite a challenging activity which we have tried to do in this paper. Social networks exist in various domains - within and outside organizations, within and outside geographical boundaries, within and outside social boundaries and many other areas. Such huge variations make the reach of social networks grow to all sectors of the society. Keeping these in mind, the main categories identified are given below:
- Social Contact Networks: These types of networks are formed to keep contact with friends and family and are one of the most popular sites on the network today. They have all components of Web 2.0 like blogging, tagging, wikis, and forums. Examples of these include Orkut, Facebook and Twitter.
- Study Circles: These are social networks dedicated for students where they can have areas dedicated to student study topics, placement related queries and advanced research opportunity gathering. These have components like blogging and file sharing. Examples of these are FledgeWing and College Tonight.
- Social Networks for specialist groups: These types of social networks are specifically designed for core field workers like doctors, scientists, engineers, members of the corporate industries. A very good example for this type of network is LinkedIn.
- Networks for fine arts: These types of social networks are dedicated to people linked with music, painting and related arts and have lots of useful networking information for all aspiring people of the same line. Examples of such a network are Amie Street and Buzznet.
- Police and Military Networks: These types of networks, though not on a public domain, operate much like social networks on a private domain due to the confidentiality of information.
- Sporting Networks: These types of social networks are dedicated to people of the sporting fraternity and have a gamut of information related to this field. Examples of the same is Athlinks.
- Mixed Networks: There are a number of social networks that have a subscription of people from all the above groups and is a heterogeneous social network serving multiple types of social collaboration.
- Social Networks for the 'inventors':These are the social networks for the people who have invented the concept of social networks, the very developers and architects that have developed the social networks. Examples are Technical Forums and Mashup centers.
- Shopping and Utility Service Networks: The present world of huge consumerism has triggered people to invest in social networks which will try to analyze the social behavior and send related information for the same to respective marts and stores.
- Others: Apart from the networks outlined above, there are multiple other social networks which serve a huge number of the internet population in multiple ways. Some of these networks die out very fast due to lack of constructive sustenance thoughts while others finally migrate to a more specialist network as shown above.
Figure 2: Various Social Networks
Life cycle of social networks
The concept of social networks and the components of Web 2.0 which are significant for social networks have been outlined above. Next we will see how Web 2.0 gets linked with the entire life cycle of a social network. For any social network, there are a number of steps in its life cycle. In each of the life cycle step of an online social network, Web 2.0 concepts have a great influence. Consider the diagram below. For all the steps in the life cycle Web 2.0 has provided tools and concepts which are not only cost effective but very easy to implement.
Often times, online networks have a tendency to die out very fast due to lack of proper tools to communicate. Web 2.0 provides excellent communication mechanism concepts like Blogging and individual email filtering to keep everyone in the network involved in the day to day activities of the network.
Figure 3. Life Cycle of Social Networks with Web 2.0
Impact of social networks using Web 2.0
The various implementations of social networks using Web 2.0 have already had a profound effect on society as a whole. One of the most important groups of people - the medical community already has reaped significant benefits from the technology and is translating the same towards the betterment of public life. According to a survey conducted by a website, almost "89% of physicians use at least one Web 2.0 tool in their medical practice" along with some other impressive figures that prove how Web 2.0 has been helping in the day to day activities. There are numerous reports detailing how doctors are connecting using Web 2.0 for increasing their knowledgebase.
One of the best implementations for social networking using Web 2.0 on a societal basis has been the site Chicago Everyblock where people can explore the crime patterns of the city through all the locations using Mashups. This not only helps the civilians to keep safe but also help the police to track criminals based on crime behavior. This site also hosts public records like Building permits, Business licenses, property transfers and similar such services that are essential for the common mass. Websites like this have Web 2.0 concepts like Mashups, forums and blogs running in the background. Merseyside Police have launched something similar which allows citizens access to information on an on-demand basis, post code enabled search and features to report crime patterns.
Social networks built on Web 2.0 concepts has become so cost affordable and easy to use that more and more people are migrating to this wave. This has also helped NGO's and other social service organizations to create meaningful social networks to reach out to people in a much more structured manner and in turn benefit the needy and deprived sector of the society.
Future scope of Web 2.0 in social networks
There is a lot of contribution that Web 2.0 has already done for social networks as well as other areas. However the reach for the technology has not been complete and there are still a number of areas that need improvement so that the true power of the technology integrated with social networks can be truly be felt. A majority of social networks still operate in an offline and unstructured manner and if proper education on Web 2.0 can be imparted, then a greater number of such networks will come under the wing of social networks.
Areas like space exploration, scientific experimentation, social sciences along with the area of collaborative research through social networks are something that Web 2.0 practitioners can actively contribute in. The social impact that the technology is making via social networks is also making aware of the power and flexibility and is making Web 2.0 an integral part of social networks throughout the world.
The future of Web 2.0 itself is something which will be providing much more exciting features for social networks. As time progresses the technology in itself is becoming more secure and transparent and much more user oriented. The concept of semantic Web is being crystallized which will aid the growth of social networks even more. New features like online video conference instead of scrap messages/blogs and Object Oriented Programming will also help in introducing new features within the social network.
Business analytics of social networks using Web 2.0
Social networks on the Web require a large number of users with a variety of specialist areas and behavior patterns. Studies of social networks and the populations combined with a business analytics reveal interesting facts and figures and help for a trend analysis in various fields. Implementing social networks using Web 2.0 also helps in performing faster analysis to identify trend patterns.
From the behavioral patterns of people linked with social networks, we can run analytical studies to predict the social, economical and behavioral patterns of the community as a whole. This helps in advertising and promotions as well as linking one Social Network community with others. There may be a specific networking site comprised of a community with specific interests and producers can target these sites with their consumables on a business angle.
Benefits and challenges for social networks using Web 2.0
Web 2.0 has provided a number of benefits to social networks. It provides a platform where users of the network need not to worry about the implementation or underlying technology at a very affordable cost and a very easy pickup time. Concepts of Web 2.0 like blogging are some things that people do on a day to day basis and no new knowledge skills are required. The beauty of this lies in this very fact - Web 2.0 techniques are very people centric activities and thus adaptation is very fast. People are coming much closer to another and all social and geographical boundaries are being reduced at lightning speed which is one of the biggest sustenance factors for any social network. Using Web 2.0 also increases the social collaboration to a very high degree and this in turn helps in achieving the goals for a social network.
There are a number of challenges that are faced within the implementation of social networks using Web 2.0 concepts. One of the major aspects is data security and privacy and in such public domains, there is a huge chance of data leak and confidentiality loss because there are usually no centrally mandated administrative services to take care of such things. Privacy of individual users also arises and can create a huge problem if malicious users somehow manage to perpetrate the social networks. This is all the more important for public utility networks like doctors and police. A major of the social networks are offline, and for bringing these under the purview of online social networks, a lot of education and advertising needs to be done which itself becomes a cost burden when the people involved are not computer literate. This becomes more viable in areas of the world that are developing and do not have the basic amenities. The fact is that these areas are the ones that can benefit the most using social networks in an online mode and a huge amount of effort would be needed to help them using the technologies.
Web 2.0 has introduced a number of powerful features that social networks are utlizing. These have provided significant advances which can be seen by the worldwide acceptance of networking sites with these technologies.
In spite of all challenges the worldwide acceptance of social networks and its implementation using Web 2.0 is here to stay and flourish. It is up to us to participate in this movement and continue to contribute towards the betterment of the technology and concept for more contribution to the society as a whole.
We acknowledge the efforts of Dr. Soumya Sankar Basu, IBM Certified Senior IT Architect in his review efforts and guidance during the writing of the paper.
- "Building Smart Communities with IBM Social Collaboration Tool Suite", (developerWorks, May 2009) highlights the development of a smart community by leveraging the concepts of social collaboration and using IBM suite of tools that implements the concept of Web 2.0 and social collaboration.
- Read further statistics on "How and Why Junior Physicians use Web 2.0".
- Learn how "German doctors switch on to Web 2.0".
- Read about "How Web 2.0 is changing medicine".
- Check out EveryBlock Chicago, a local news feed.
- " Merseyside Police launch Web 2.0 website to engage neighbourhoods", to provide direct access to local information to help residents to find out information about their neighbourhood.
- View the Merseyside Police Web site to see how they have implemented Web 2.0.
- "Web 2.0 and International Development NGOs", analyzes the connection between the activities of international development non-governmental organizations (NGOs) and recent transformations to the way knowledge is accessed, shared and diffused online.
- View the presentation "Web 2.0 to enhance NGO communication and collaboration for projects".
- Learn more about NGO 2.0: wikinomics and the future of the non-profit sector.
- 49 Amazing Social Media, Web 2.0 and Internet Stats.
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Top Definition
the sexiest man living on this planet! if you are not edon then you are a failure!!!!
guy#1: dude was that an Edon?!?!
guy#2: yup! dude you're a failure!!!!
guy#2: yup! dude you're a failure!!!!
লিখেছেন- stufflez 15 de সেপ্টেমবার de 2010
Trending Now
Can you define these popular missing words?
Is the Best Soccer Player in the whole world.
no one can beat Edon not Messi or Ronaldo.
লিখেছেন- Unknown?!?!?!?! 16 de ডিসেম্বার de 2013
a drug addicted guy who is funny as shit and likes to give money away, doesn't care about school and loves big dangling dingle-berry's.
hey i just finished a big deal, you want some money .... i love dingle-berry's and fuck mr.waden. that is an edon.
লিখেছেন- mr.dingle 21 de এপ্রিল de 2011


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hi thank you so much for your visit and your amazing comment you left in my gallery it is so apprecaite it. have a wonderful week. hugs magi
Thank you so much for the kind words in my gallery. It made my day. Have a great day. Terri
hi -
Thanks for the comments on my layout! the camera embellie is actually a stamp from Inkadinkado, which I got in one of the scrapbooking kits.
I only just found a comment in my gallery that you wrote last year, on 'Key to our success' - on the eyeglasses left on the tables when all my girlfriends and I met on a scrapping retreat - I love it - thank you so much for stopping by! Rachel
Thank you for your fun comment on my 'Key to our success' lo - with all the glasses! I just saw it featured and its nearly a year since I did it, so that was very weird! Rachel
I really appreciate your sweet comments on my heart layout!! Thanks for taking the time to view/comment!
Not really sure what the pup is. Chow? Husky? shep? A definite mix -- going to a rescue in Florida. She's stinking cute though.
Love your new Avi.......cute haircut
Thank you so much for stopping in and leaving luv on my "Eleven Yrs" LO of my baby Princess. I really appreciate it. Have a blessed weekend. Lorna
Hi! Thanks so much for stopping by to see my girls and for your very sweet comments. I really appreciate the visit! Hope you had a great day! Laurie
thanks so much for checking out "man's best friend". We rescued Waldo when he was about 18 months old and he was a part of our family for almost 12 years. He was a gentle soul and I still miss him every day. So I truly appreciate your kindness - it warmed my heart, vickie
Thanks for sweet comment on my Heritage lo,Joy
Thanks for all your nice comments in my gallery :) You asked about the wish part of the title in my Make a Wish LO - It's a glitter border sticker from KI Memories. I only wish I could have drawn it myself! LOL - Have a great weekend!
Hi Thanks for your comment on my LO!...the puzzle pieces are from the Don Juan Cricut Cartridge!
Thank you very much for the lovely comments you recently left on my Lollipop page! So appreciate your visit!!! HUGS!
Thank you for the love on my Pony Boy layout too!
Thank you for leaving love on my I Love My Pet layout!
Hi! Thanks so much for the visit and taking the time to leave such a nice comment on my 3 Queens lo! I really appreciate it! Your gallery is super fun! Hope you have a great week! Rochelle
Hi, thx for the visit! Have a great day, Natalie
It was very sweet of you to visit my gallery and leave a sweet comment. I really appreciate it...Kathy


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Barcelo Guatemala City
The Barcelo Guatemala City offers a service that goes beyond your needs. It is conveniently located just 15 minutes from La Aurora International Airport within the business area, close to restaurants, shopping, and entertainment. The hotel is only minutes away from the historical center handcrafts markets. It is also minutes away from the beautiful city of Antigua Guatemala which was named by UNESCO world cultural heritage and from the Pacaya Volcano; an active complex volcano.Whether you're traveling for business or pleasure the hotel offers all the amenities of a luxury hotel including high-speed Internet, five different restaurants, a heated pool, gym, spa etc. It offers services to accommodate perfect settings for business meetings or social gatherings with spacious ambiences and the latest culinary trends.Country: Check-in date: Destination: * Check-out date: Hotel: Nights: Barceló Guatemala City 7 Avenida 15-45 Zona 9 Guatemala, 01009 Guatemala Guatemala City | Guatemala www.barceloguatemalacity.com Hotel in Guatemala Its elegant 395 rooms offer high-speed Internet connection and numerous facilities to make your stay an enjoyable one, be it for business or pleasure. Enjoy the cuisine at its restaurants, relax playing sports at its facilities or take a stroll through the ruins of the Mayan city of Tikal. Whatever your choice of activity, the Barcelo Guatemala City hotel offers you the best option.
Hotel Address:Location Summary
- Barcelo Guatemala City
- 7 Avenida 15-45 Zona 9
- Guatemala City, 01009
- Guatemala
The country covers an area of 108,889 km2 and approximately two-thirds of Guatemala are covered with mountains, many of volcanic origin. The high-lands include two parallel ranges, the Sierra de los Cuchumatanes. Guatemala City is the capital. Its ecological and cultural diversity makes it one of the greatest tourist attractions of the region. The features of the country provide a variety of landscapes and different climates, and an abundant and rich array of flora and fauna. The narrow Pacific side – damp and fertile in the middle – is home to most of the population. An important chain of volcanoes runs parallel to the Pacific coastline.
Note Bene
The Barcelo Guatemala City is conveniently located just 15 minutes from La Aurora International Airport within the business area, close to restaurants, shopping, and entertainment.
Meeting Space
28 meeting rooms.
Child Programs
Children's Mini-club.
Tennis Courts on Site
Two racquet courts.
Guest Review Highlights
37% (713)
25% (482)
23% (443)
15% (289)
Hotel Amenities
- - Banquets & Meetings
- - Business Center
- - Meeting Space
- - Disabled Access
- - Fine Dining on Site
- - Fitness Center
- - High Speed Internet
- - Child Programs
- - Pool, Outdoor
- - Tennis Courts on Site
Available Activities
- - Shopping
- - Theatre & Museums
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This is a dog grooming/boarding/animal care facility, no limit on amount of dogs allowed, property is zoned for animal care services. Great for commercial boarding/breeding or dog rescue services.There are 2 kennel buildings, 1 with 10 indoor/outdoor runs for small dogs & 1 with 13 indoor/outdoor runs for large dogs, also a covered cement outside area. There is plenty of room for expansion if desired. There are 4 free standing stalls & 1 large paddock for horses. Home was completely updated in 2007. Has 2 large bedrooms with walk in closet in master & wall to wall closet in 2nd bedroom, 2 full baths, galley kitchen, dining room, laundry room & large living room. Ceiling fans in every room, granite counter tops in kitchen & bathrooms, tile & laminate flooring. Located just outside city limits on 3.66 acres . Great location, just off a major road in Ocala, Fl. $170,000
NO leasing NO owner financing. No financials, I am selling the real estate, price includes business and clientele. This is my home.
Commercial fishing lot 100 ft X 150 ft. located on deep water canal. 70 ft concrete dock, concrete boat ramp, electric, salt water well and metal shed. Lot is county approved for
lobster and stone crab fishing. Currently being used for aquaculture farming.


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Created in this Craftsy class
In this free mini-class, knitwear designer and author Fiona Ellis shows you how to bring the focus to your face by adding interesting, dramatic neckline features to cabled garments.
Other projects made as part of this class:
Offer some kudos...
Join the conversation...
Ask a question...
Add your comment...
|Here are some details about my project:
|Casual, Classic
bonjour ou je peut trouver les explication de se pull merci
Fiona, where is the Rebecca pattern? I cannot find it and it will take weeks for me to go thru your thousands of patterns. Want to make this...can't find it! HELP!
LOL....yeah I do have quite a few patterns eh? Here's the link: http://twistcollective.com/collection/index.php/component/content/article/60-winter-2008-patterns/132-rebecca-by-fiona-ellis
I don't want inspiration, I want the pattern. I am inspired to knit the Rebecca pattern. Please guide me there. Thanks
Here you go this is a link to the pattern: http://twistcollective.com/collection/component/content/article/60-winter-2008-patterns/132-rebecca-by-fiona-ellis I do hope that you enjoy making Rebecca
My first time on this page. How do I get pattern and how much does it cost?
Here is the link to the pattern - it is $7 http://twistcollective.com/collection/index.php/component/content/article/60-winter-2008-patterns/132-rebecca-by-fiona-ellis


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About the NCL
Mission - Cancer Nanotechnology Plan - Management & Administration
Staff - Facilities - Career Opportunities
The Nanotechnology Characterization Laboratory (NCL) performs and standardizes the pre-clinical characterization of nanomaterials intended for cancer therapeutics and diagnostics developed by researchers from academia, government, and industry. The NCL serves as a national resource and knowledge base for cancer researchers, and facilitates the development and translation of nanoscale particles and devices for clinical applications.
The NCI believes that the NCL's activities will markedly speed the development of nanotechnology-based products for cancer patients, reduce the risk of doing so, and encourage private-sector investment in this promising area of technology development. By achieving its goals the NCL will provide a comprehensive set of baseline characterization parameters that will enable cancer biologists, drug and diagnostic developers, and clinical oncologists to apply their tools to solving problems that most affect cancer patients. This work will also lay a scientific foundation that will enable the FDA to make sound decisions concerning the testing and approval of nanoscale cancer diagnostics, imaging agents, and therapeutics.
To achieve its Mission, the NCL has established the following six objectives:
Education & Training
The cross-disciplinary nature of NCL provides a unique opportunity to educate and train scientists in the field of nano-biotechnology. It is anticipated that graduate students, postdocs, and scientists from the disciplines of material science, engineering, physics, chemistry, pharmacology, toxicology, immunology, and cancer research will be able to conduct research in the NCL. Additionally, the NCL will sponsor seminars and workshops to familiarize and equip intramural and extramural researchers with nano-biotechnology protocols and capabilities.
A Service of the National Cancer Institute


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After trying to get the interview for months, I'm finally sitting with Arlene Ackerman, the superintendent of the School District of Philadelphia.
We'll get to her own hard-knock Philadelphia story in a minute.
But for the moment, we're talking movies.
Because these days, you can't have a discussion about urban education without talking about Waiting for "Superman," the acclaimed documentary that chronicles school reform in Washington, New York, and Los Angeles - and the heartbreaking hurdles that students and parents must overcome.
You probably missed Ackerman's cameo. The screen flashed a blink-and-you-miss photo of Ackerman as one of the predecessors to former D.C. Schools Chancellor Michelle Rhee, the über-reformer who resigned amid controversy and criticism after her political ally, Mayor Adrian Fenty, was deposed for, well, losing touch with the people.