Tuesday, October 27, 2009



Relation between the Internet and the library

Sub-topic:

What is the internet?, What is the library?,What are the relation between the internet and the library?

As we approach a new millennium, the Internet is revolutionizing our society, our economy and our technological systems. No one knows for certain how far, or in what direction, the Internet will evolve. But no one should underestimate its importance.Over the past century and a half, important technological developments have created a global environment that is drawing the people of the world closer and closer together. During the industrial revolution, we learned to put motors to work to magnify human and animal muscle power. In the new Information Age, we are learning to magnify brainpower by putting the power of computation wherever we need it, and to provide information services on a global basis. Computer resources are infinitely flexible tools; networked together, they allow us to generate, exchange, share and manipulate information in an uncountable number of ways. The Internet, as an integrating force, has melded the technology of communications and computing to provide instant connectivity and global information services to all its users at very low cost.
Ten years ago, most of the world knew little or nothing about the Internet. It was the private enclave of computer scientists and researchers who used it to interact with colleagues in their respective disciplines. Today, the Internet’s magnitude is thousands of times what it was only a decade ago. It is estimated that about 60 million host computers on the Internet today serve about 200 million users in over 200 countries and territories. Today’s telephone system is still much larger: about 3 billion people around the world now talk on almost 950 million telephone lines (about 250 million of which are actually radio-based cell phones). But by the end of the year 2000, the authors estimate there will be at least 300 million Internet users. Also, the total numbers of host computers and users have been growing at about 33% every six months since 1988 – or roughly 80% per year. The telephone service, in comparison, grows an average of about 5-10% per year. That means if the Internet keeps growing steadily the way it has been growing over the past few years, it will be nearly as big as today’s telephone system by about 2006.
Body:
What is the internet ?







Internet is a global system of interconnected computer networks that use the standardized Internet Protocol Suite (TCP/IP) to serve billions of users worldwide. It is a network of networks that consists of millions of private and public, academic, business, and government networks of local to global scope that are linked by copper wires, fiber-optic cables, wireless connections, and other technologies. The Internet carries a vast array of information resources and services, most notably the inter-linked hypertext documents of the World Wide Web (WWW) and the infrastructure to support electronic mail. In addition it supports popular services such as online chat, file transfer and file sharing, gaming, commerce, social networking, publishing, video on demand, and teleconferencing and telecommunications. Voice over Internet Protocol (VoIP) applications allow person-to-person communication via voice and video.The origins of the Internet reach back to the 1960s when the United States funded research projects of its military agencies to build robust, fault-tolerant and distributed computer networks. This research and a period of civilian funding of a new U.S. backbone by the National Science Foundation spawned worldwide participation in the development of new networking technologies and led to the commercialization of an international network in the mid 1990s, and resulted in the following popularization of countless applications in virtually every aspect of modern human life. As of 2009, an estimated quarter of Earth's population uses the services of the Intern.





What is the library?





A library is a collection of sources, resources, and services, and the structure in which it is housed; it is organized for use and maintained by a public body, an institution, or a private individual. In the more traditional sense, a library is a collection of books. It can mean the collection, the building or room that houses such a collection, or both. The term "library" has itself acquired a secondary meaning: "a collection of useful material for common use," and in this sense is used in fields such as computer science, mathematics, statistics, electronics and biology.Public and institutional collections and services may be intended for use by people who choose not to — or cannot afford to — purchase an extensive collection themselves, who need material no individual can reasonably be expected to have, or who require professional assistance with their research. In addition to providing materials, libraries also provide the services of librarians who are experts at finding and organizing information and at interpreting information needs.However, with the sets and collection of media and of media other than books for storing information, many libraries are now also repositories and access points for maps, prints, or other documents and various storage media such as microform (microfilm/microfiche), audio tapes, CDs, cassettes, videotapes, and DVDs. Libraries may also provide public facilities to access subscription databases and the Internet.Thus, modern libraries are increasingly being redefined as places to get unrestricted access to information in many formats and from many sources. They are understood as extending beyond the physical walls of a building, by including material accessible by electronic means, and by providing the assistance of librarians in navigating and analyzing tremendous amounts of knowledge with a variety of digital tools. More
information
What are the relationship between Internet and Library?
As above, now a days, Internet has been related to everything, including Library. In fact, There is one thing that they share the same, is Information.There is a proverb about " two sides of a coin". It means, can be both positive and negative ways. In the positive way that the internet did a lot for the library, example are1. It is support the library database, means you can search the book that you need from the internet.2. It can be the source of knowledge for the Liberians and searchers to search for topics that are not in the library.In the other hand, on the negative ways.1. With the advanced of the internet can lead people to stay in touch with information rather than use the library, so people might go to the library less than before.
Conclusion:
To Conclude the conclusion, Library can be effected by the internet and the advancing of technology but the success of the Internet in society as a whole will depend less on technology than on the larger economic and social concerns that are at the heart of every major advance. The Internet is no exception, except that its potential and reach are perhaps as broad as any that have come before.
References:
Exercise 6


Report





cooking



Thai+International Food



ABSTRACT

This report will briefly give you information about how about food how to cooking make who is read to this report understand and who is interest in cook i hope that this report can help you . This is including many information

CONTENTS

1. Proteins

2.Liquids

3.Carborhydrates

4.Vitamins

5.Cooking Methods

6.Steam

7.Braise

8.Babecue

9.Grilling

10.Stirfry

11.Rost or Bake

12.Broil orStew

13.Food Safety

14.Conclusion

15.Reference









Introduction


Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.
The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.
Applying heat to food usually, though not always,
chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium

BODY

1.Proteins
Edible animal material, including
muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.







2.Liquids
Cooking often involves
water which is frequently present as other liquids, both added in order to immerse the substances being cooked (typically water, stock or wine), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients - this is a critical component of both stewing and sauce making.

3.Carbohydrates
Carbohydrates include simple
sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.
Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.
An
emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.

4.Vitamins

are materials required for normal metabolism but which the body cannot manufacture itself and which must therefore come from soil. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver e ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins[1] in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. However, research led by Dr Sue Southon of the Institute of Food Research in Norwich has found that cooking vegetables facilitates the absorption of micronutrients. Cooked food may therefore provide more health benefits than raw food.

5.Cooking methods

6.Steam
Steaming is a good way of cooking vegetables without using fat. Try this method for frozen and fresh vegetables, such as asparagus, broccoli, carrots, spinach, and summer squash. Use a vegetable steamer or colander to hold vegetables, place in pot with a little boiling water and cover. Cook until the vegetables are just tender to preserve color and vitamins.

7.Braise
Braising is used mainly for meats that need longer cooking times to become tender. Root vegetables are also good braised. Brown meat first in small amount of oil or in its own fat, then simmer in a covered pan with a little liquid, try using fruit juice, cider, wine, broth, or a combination of these for added flavor

8.Barbecue
Roasting foods on a rack or a spit over coals is fun, lower fat way to prepare meat, poultry, fish, and vegetables too. Barbecuing gives a distinctive smoked flavor to foods. Trim fat from meat to prevent flare-up of flames and to reduce calories.

9.Grilling
Grilling (Broiling, in the US) is a quick way of cooking foods under direct heat without added fat. It's great for poultry, fish, and tender cuts of meat. Use a broiling pan or rack set in a shallow pan to allow fat to drain away. If basting, use lemon juice, fruit juice, or both for flavor. Vegetables like onions, zucchini, and tomatoes can also be broiled.

10. Stirfry
Quick and easy, stirfrying requires relatively little fat and preserves the crispness and color of vegetables. Heat wok or heavy skillet, add just enough oil to cover the base of the pan, add food, and stir constantly while cooking. If using meat, start with thin strips or diced portions of meat, poultry, or fish. When meat is almost done, add small pieces of evenly cut vegetables such as onions, broccoli, cauliflower, zucchini, sprouts, carrots, green peppers, and mushrooms. Serve with a low-salt "sweet & sour" or soy sauce.










11.Roast or Bake
Roasting takes somewhat longer than other methods, but requires little work on your part. Poultry and tender cuts of meat may be roasted. Cook in oven, uncovered on a rack in a shallow roasting pan to drain fat and allow heat to circulate around meat. Potatoes, sweet potatoes, winter squashes, and onions can also be baked. Simply wash, prick skins and place vegetables on a baking sheet in oven.



12.Broil or Stew
Foods are cooked in hot liquids in these low-fat, low-salt methods. The liquid left after cooking can become a tasty broth, base of a sauce or served together with dish. If keeping sauce separate for future use, chill liquid first and remove any fat that rises to the top. Starchy or root vegetables such as potatoes, corn-on-the-cob, lima beans, and turnips can also be broiled.

13.Food safety

When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms including
bacteria and viruses.
The effect will depend on temperature, cooking time, and technique used. The temperature range from 41°F to 135°F (5°C to 57°C) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under optimal conditions,
E. coli, for example, can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteriaThis has been debated, and some research has shown wooden boards are far better. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.

Conclusion

From this report, I had been study about the cooking. I choosen this topic because I liked to cooking and am sure every day people during life with food becase food is important for take care of helth. I think to know more about others thing I need to know first because People would like ask you when you first met where is the best food or Reataurant.


Reference

http://en.wikipedia.org/wiki/Cooking