How the giraffe got it’s long neck Once upon a time‚ there lived a giraffe called Mirabelle. Mirabelle was the only giraffe in the world‚ and what was very strange about her was that she had a really short neck. Her neck was so short that Tony (The elephant ) had to bring down her food from the tree with his trunk . One day it was Mirabelle’s birthday and all the other animals wanted to surprise her by giving her a taste of the bee’s honey for the first time. She was really over the moon when
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striking at the most inopportune of ocassions before sulking off into the unspecified realm of dark situations yet again. It has no preference for a certain variety of victims; to seek and destroy is the only goal with matter. Such is the case of the Sandy Hook Elementary school shooting on December 14‚ 2012. With fear then cast into the community of Newtown‚ Connecticut‚ and all of America‚ it may only be said that tragedy is received in the massive doses of heartache‚ despair‚ and a continuing aura
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Kayla Benson 4th Period 2nd Quarter Research Report January 3‚ 2017 Hurricane Sandy Hurricane Sandy happened only four years ago‚ and caused lots of damage to the East Coast. I remember seeing all of the damage shown on TV‚ along with the newly homeless people. Hurricane Sandy included any details common to hurricanes ad caused damage and destruction to property that affected the region‚ but the area has been recovered its aftermath. Many parts of this disaster are common to Hurricanes. Many
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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to Consider in Starting a Meat Processing Project 1. Determination‚ enthusiasm and perseverance to start a business. 2. Market for the products. 3. Sourcing‚ for raw materials‚ ingredients and packaging. 4. Availability of simple equipment and utensils. 5. Capital to start the business. 6. Personnel to attend to the processing operations. 7. Allocate time for processing. 8. Identification of product lines. Important Utensils Used in Meat Processing Knives Weighing
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FACULTY OF SCIENCE AND TECHNOLOGY DEPARTMENT OF FOOD SCIENCE AND NUTRITION ASSIGNMENT 1 DISCUSS METHODS OF PACKAGING MEAT (25) AN ASSIGNMENT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE MODULE: FSN 206: MEAT TECHNOLOGY BY DAVID SONGA R121204P SUBMITTED ON: 13/03/13 Meat packaging The function of packaging is to surround or wrap meat products with suitable protective material. Packaging materials were in the old days simple natural materials‚ e.g. leaves‚ but
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never noticed before‚ but it leaves you with the same question: Where did that come from‚ and has it always been there? Sandy Skoglund captures this feeling in her installations and photographs. Skoglund creates her own installations and uses them in her photography‚ which blurs the lines between fact and fiction. It is an interesting concept that appeals strongly to me. Sandy Skoglund is an American photographer who creates surrealistic images and builds up her sets quite elaborately which takes
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Brooks’ has some very strong ideas in his piece “How America Got Mean” published in The Atlantic September 2023. Brooks states “We live in a society that’s terrible at moral formation” (para 2). I can agree with him on some facts‚ but others‚ I have a different opinion. While explaining his point of view on modern society‚ Brooks’ gets me to start thinking about who we used to be as a society‚ how traditions have an effect on us and finally when times start to change‚ along with our morals. One of
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1) What factors affect the color of meat and poultry? There is a protein called myoglobin that is purple. When it comes into contact with oxygen‚ it changes to oxymyoglobin and the resulting color is a bright red. In addition‚ meat color is affected by age (of the animal)‚ the species‚ sex‚ diet‚ and the level of exercise it received. While safely storing meat in a fridge‚ it is normal to experience color changes. 2) Does a change in color indicate spoilage? A change of color does not necessarily
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Meat and Maggots Joanne Lorenz SC1130: Week 1 Exploring the Scientific Method April 14‚ 2013 Dustin Childress Meat and Maggots This week we were asked to attempt a scientific experiment‚ I attempted to observe 2 jars‚ in each jar I put a piece of meat. On one of the jars I placed a stopper and on the other I left it open so that the air can get to the meat. I then watched for 3 days to see what happens. The question that I was trying to find out is do fly’s
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