Sunday, November 29, 2009
Monday, November 9, 2009
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.
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.
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.
INTRODUCTIONTHE EVOLUTION OF THE INTERNETTHE INTERNET ARCHITECTUREGOVERNMENT’S HISTORICAL ROLEA DEFINITION FOR THE INTERNETWHO RUNS THE INTERNETWHERE DO WE GO FROM HERE?
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
cooking
ABSTRACT
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.
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
Report
cooking
Thai+International Food
ABSTRACTThis 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.
Referencehttp://en.wikipedia.org/wiki/Cooking
Tuesday, September 29, 2009
week 5
1. write the database of the hotel (similar to the library database)
Database for Guest checking in to the hotel the following database of the guest that we will need to fill in the registration card in order for the hotel to have the guest basic information and the guest needs for the future check-in purposes and in case of Emergency may arises.
1. Immigration Entry Number (for traveler entering the country)
2.Date of Arrival
3. Date of Departure
4. First Name
5. Last Name
6. Date of Birth
7. Nationality
8. Passport Number
9. Country of Resident
10. Address
11. Telephone Number
12. E-mail Address
13. Room Type
14. Room Number
15. Guest Signature
2. Go to the library website, search for the bibliographic of database books in the library catalog (OPAC = Online Public Access Catalog)
3. Go to the library e-book database, search for the articles about database from "Proquest ABI/INFORM", Dissertation & Theses
* Abstract (Summary)S&P Consultants Tracey Leathers-Dray, 1 508-586-7850 tdray@spconinc.com Logo: http://www.spconinc.com A new business partnership of S&P Consultants, Inc. and Vedant Incorporated will now offer the highest levels of quality- and patient-safety assurance to both standard and customized applications built on the Cerner Millennium(R) platform
Database for Guest checking in to the hotel the following database of the guest that we will need to fill in the registration card in order for the hotel to have the guest basic information and the guest needs for the future check-in purposes and in case of Emergency may arises.
1. Immigration Entry Number (for traveler entering the country)
2.Date of Arrival
3. Date of Departure
4. First Name
5. Last Name
6. Date of Birth
7. Nationality
8. Passport Number
9. Country of Resident
10. Address
11. Telephone Number
12. E-mail Address
13. Room Type
14. Room Number
15. Guest Signature
2. Go to the library website, search for the bibliographic of database books in the library catalog (OPAC = Online Public Access Catalog)
3. Go to the library e-book database, search for the articles about database from "Proquest ABI/INFORM", Dissertation & Theses
* Abstract (Summary)S&P Consultants Tracey Leathers-Dray, 1 508-586-7850 tdray@spconinc.com Logo: http://www.spconinc.com A new business partnership of S&P Consultants, Inc. and Vedant Incorporated will now offer the highest levels of quality- and patient-safety assurance to both standard and customized applications built on the Cerner Millennium(R) platform
Monday, September 21, 2009
Exercise 4
Week 4
1. Where can you find information about Nobel Prizer?Who get the Nobel Prize this Year?
http://nobelpeaceprize.org/
The Nobel Peace Prize 2009
24.07.2009
The Nobel Peace Prize for 2009 will be announced Friday 9. October, at 11.00 a.m. (CET).
Protest by the Norwegian Nobel Committee
15. May 2009
The Norwegian Nobel Committee is protesting against the treatment of Aung San Suu Kyi by the government of Myanmar (Burma).
Other Nobel web-pages
For more information on the other Nobel Prizes and Alfred Nobel please visit: nobelprize.org
The Nobel Peace Center is located downtown Oslo with exhibitions on The Nobel Peace Prize and Alfred Nobel. Nobel Peace Center webpage
2. go to Encyclopedia Online at http://library. spu.ac.th search for the history of automobiles or computer. Summerize the information you get.
The history of the automobile is not very old, is not very romantic and is really not especially American. However the modern history of our country is centered around the automobile and there must be more than a million stories to tell about America's love affair with the car.
The thought of self-propelled land transportation machines was around for many years before Karl Benz of Germany introduced his three wheeled internal combustion engine vehicle in 1885. That was not the first attempt at producing a land vehicle, but it was the first commercially practical attempt. All the way back to 1769 in Paris, France a peculiar looking steam driven machine invented by Nicholas-Joseph Cugnot was prowling the streets at the break-neck speed of 2.5 miles per hour. In England in 1801 another steam driven engine was made which had the capacity of carrying up to 8 passengers. The first practical gasoline powered vehicle was built in 1826 by a Londoner named Samuel Brown. It was quite powerful in that it was capable of generating up to four horsepower. Research was going on all over the world using a variety of fuel sources. In Belgium, an attempt to use liquid hydrogen-carbon fuel resulted in a road test in 1863 traveling a distance of 12 miles in just 3 hours. In 1864 an Austrian named Siegfried Marcus introduced a gasoline powered hand cart and later in 1875 he introduced a full sized car. Some inventors fed off of other people's ideas, and some made up their own ideas. To say who was first was not practical and quite honestly was not necessary.
During the 1890's electric power was one of the most popular types of propellant for vehicles. Technology had produced many different types of batteries and fuel cells. The electric trolley had found popular public acceptance so it was natural for electric cars to follow.
3.What is the difference between general book and referece book?
General books on reading material is interesting, general.
Reference book is to provide information and identify the source. D to be a broadly based content. Information that came from.
4. When do you need to search information from the reference collection
:When i want to find the detail for work and study.
5. What type of reference collection that you like to use most? And why?
Dictonary because it can help me to information about word, meanings,spelling,pronuciation,syllabication and usage.
6. Read some book and summary 1 page
Hand Book
Writing 4 college hand book
Formulating your Thesis
Shape 3.2
space
on page 30 James A.W. Heffernan.
John E.Lincoln.
As you think about your outline, you should turn your basic question into a basic answer, a positive statment of your main point. For the basic question about TV. commercail,one possible answer is that they influence us by promising instant satisfaction of our desires, instant improvement in our lives, When you turn your basic question into an answer of this kind you define your writing object in positive terms you will develop as you shape the from begining to end.
1. Where can you find information about Nobel Prizer?Who get the Nobel Prize this Year?
http://nobelpeaceprize.org/
The Nobel Peace Prize 2009
24.07.2009
The Nobel Peace Prize for 2009 will be announced Friday 9. October, at 11.00 a.m. (CET).
Protest by the Norwegian Nobel Committee
15. May 2009
The Norwegian Nobel Committee is protesting against the treatment of Aung San Suu Kyi by the government of Myanmar (Burma).
Other Nobel web-pages
For more information on the other Nobel Prizes and Alfred Nobel please visit: nobelprize.org
The Nobel Peace Center is located downtown Oslo with exhibitions on The Nobel Peace Prize and Alfred Nobel. Nobel Peace Center webpage
2. go to Encyclopedia Online at http://library. spu.ac.th search for the history of automobiles or computer. Summerize the information you get.
The history of the automobile is not very old, is not very romantic and is really not especially American. However the modern history of our country is centered around the automobile and there must be more than a million stories to tell about America's love affair with the car.
The thought of self-propelled land transportation machines was around for many years before Karl Benz of Germany introduced his three wheeled internal combustion engine vehicle in 1885. That was not the first attempt at producing a land vehicle, but it was the first commercially practical attempt. All the way back to 1769 in Paris, France a peculiar looking steam driven machine invented by Nicholas-Joseph Cugnot was prowling the streets at the break-neck speed of 2.5 miles per hour. In England in 1801 another steam driven engine was made which had the capacity of carrying up to 8 passengers. The first practical gasoline powered vehicle was built in 1826 by a Londoner named Samuel Brown. It was quite powerful in that it was capable of generating up to four horsepower. Research was going on all over the world using a variety of fuel sources. In Belgium, an attempt to use liquid hydrogen-carbon fuel resulted in a road test in 1863 traveling a distance of 12 miles in just 3 hours. In 1864 an Austrian named Siegfried Marcus introduced a gasoline powered hand cart and later in 1875 he introduced a full sized car. Some inventors fed off of other people's ideas, and some made up their own ideas. To say who was first was not practical and quite honestly was not necessary.
During the 1890's electric power was one of the most popular types of propellant for vehicles. Technology had produced many different types of batteries and fuel cells. The electric trolley had found popular public acceptance so it was natural for electric cars to follow.
The Edison Cell, obviously naned for Thomas Edison, became the energy of choice for many vehicle makers. As far back as 1875 people objected to the noise of gasoline powered cars and some cities actually banned them from their streets. By 1900 electric cars and steam driven cars practically dominated the vehicle industry. Only 22% of the vehicles made were gasoline powered. By 1912, Thanks to the inventive mind of Charles Kettering, the electric starter had replaced the hand crank on gasoline powered vehicles. By the 1920's the industry was almost dominated by gasoline engines.
We certainly have come a long way since James Watt discovered that a horse could lift 150 pounds 220 feet in 1 minute, thus introducing the term "horsepower
We certainly have come a long way since James Watt discovered that a horse could lift 150 pounds 220 feet in 1 minute, thus introducing the term "horsepower
3.What is the difference between general book and referece book?
General books on reading material is interesting, general.
Reference book is to provide information and identify the source. D to be a broadly based content. Information that came from.
4. When do you need to search information from the reference collection
:When i want to find the detail for work and study.
5. What type of reference collection that you like to use most? And why?
Dictonary because it can help me to information about word, meanings,spelling,pronuciation,syllabication and usage.
6. Read some book and summary 1 page
Hand Book
Writing 4 college hand book
Formulating your Thesis
Shape 3.2
space
on page 30 James A.W. Heffernan.
John E.Lincoln.
As you think about your outline, you should turn your basic question into a basic answer, a positive statment of your main point. For the basic question about TV. commercail,one possible answer is that they influence us by promising instant satisfaction of our desires, instant improvement in our lives, When you turn your basic question into an answer of this kind you define your writing object in positive terms you will develop as you shape the from begining to end.
Monday, September 14, 2009
Week 3
1.Journal and Magazine
A journal
(through French from late Latin diurnalis, daily) has several related meanings:
a daily record of events or business; a private journal is usually referred to as a diary.
a newspaper or other periodical, in the literal sense of one published each day;
many publications issued at stated intervals, such as magazines, or scholarly academic journals, or the record of the transactions of a society, are often called journals. Although journal is sometimes used, erroneously, as a synonym for "magazine," in academic use, a journal refers to a serious, scholarly publication, most often peer-reviewed. A non-scholarly magazine written for an educated audience about an industry or an area of professional activity is usually called a professional magazine.
The word "journalist" for one whose business is writing for the public press has been in use since the end of the 17th century
a daily record of events or business; a private journal is usually referred to as a diary.
a newspaper or other periodical, in the literal sense of one published each day;
many publications issued at stated intervals, such as magazines, or scholarly academic journals, or the record of the transactions of a society, are often called journals. Although journal is sometimes used, erroneously, as a synonym for "magazine," in academic use, a journal refers to a serious, scholarly publication, most often peer-reviewed. A non-scholarly magazine written for an educated audience about an industry or an area of professional activity is usually called a professional magazine.
The word "journalist" for one whose business is writing for the public press has been in use since the end of the 17th century
Magazines,
periodicals, glossies or serials are publications, generally published on a regular schedule, containing a variety of articles, generally financed by advertising, by a purchase price, by pre-paid magazine subscriptions, or all three. Magazines can be distributed through the mail; through sales by newsstands, bookstores or other vendors; or through free distribution at selected pick up locations.
2.DC and LC classification
There are three attacks known that can break the full sixteen rounds of DES with less complexity than a brute-force search: differential cryptanalysis (DC), linear cryptanalysis (LC), and Davies' attack. However, the attacks are theoretical and are unfeasible to mount in practice; these types of attack are sometimes termed certificational weaknesses.
3. Access the Library webside,What is the call number
defines a single set of user APIs for all RDMA-capable transports. The uDAPL mission is to define a transport independent and platform standard set of APIs that exploit RDMA capabilities, such as those present in IB, VI, and ROI WG of IETF.
A call number
is a group of numbers and/or letters
put together to tell you
where in the library
to find your book.
A call number is located
at the bottom of the book on the spine.
It helps you to find your books quicker.
Once you've got your call number
from the card catalog,
it's time to go find your book!
This is where a
call number is located.
put together to tell you
where in the library
to find your book.
A call number is located
at the bottom of the book on the spine.
It helps you to find your books quicker.
Once you've got your call number
from the card catalog,
it's time to go find your book!
This is where a
call number is located.
4.what are sources of knowlage? Identify as much as you know?
Inspiration, revelation, insight, intuition, ecstasy, divine sight and the supreme, blissful state are the seven planes of knowledge. There are four sources of knowledge: instinct, reason, intuition, and direct knowledge of Brahman (God) or Brahma-Jnana (knowledge of God).
InstinctWhen an ant crawls on your right arm, the left hand automatically moves towards the right arm to drive the ant away. The mind does not reason here. When you see a scorpion near your leg, you withdraw the leg automatically. This is called instinctive or automatic movement. As you cross a street, how instinctively you move your body to save yourself from the cars! There is no thought during such kind of mechanical movement.
Instinct is found in animals and birds also. In birds, the ego does not interfere with the free, divine flow and play. Hence the work done by them through their instinct is more perfect than that done by human beings. Have you ever noticed the intricate and exquisite work done by birds in the building of their beautiful nests ?
Reason Reason is higher than instinct and is found only in human beings. It collects facts, generalizes, reasons out from cause to effect, from effect to cause, from premises to conclusions, from propositions to proofs. It concludes, decides and comes to final judgment. It takes you safely to the door of intuition and leaves you there.
Belief, reason, knowledge and faith are the four important psychic processes. First you have belief in a doctor. You go to him for diagnosis and treatment. The doctor makes a thorough examination of you and prescribes certain medicines. You take them. You reason out: "Such and such is the disease. The doctor has given me some iron and iodide. Iron will improve my blood. The iodide will stimulate the lymphatics and absorb the exudation and growth in the liver. So I should take it."
Then, by a regular and systematic course of these drugs, the disease is cured in a month. You then get knowledge and have perfect faith in the efficacy of the medicine and the proficiency of the doctor. You recommend this doctor and his drugs to your friends so that they too might benefit from his treatment.
IntuitionIntuition is personal spiritual experience. The knowledge obtained through the functioning of the causal body (Karana Sarira) is intuition. Sri Aurobindo calls it the Supermind or Supramental Consciousness. There is direct perception of truth, or immediate knowledge through Samadhi or the Superconscious State. You know things in a flash.
Professor Bergson preached about intuition in France to make the people understand that there was a higher source of knowledge than the intellect.
In intuition there is no reasoning process at all. It is direct perception. Intuition transcends reason but does not contradict it. Intellect takes a man to the door of intuition and returns. Intuition is Divya Drishti (divine vision); it is the eye of wisdom. Spiritual flashes and glimpses of truth, inspiration, revelation and spiritual insight come through intuition.
The mind has to be pure for one to know that it is the intuition that is functioning at a particular moment.
Brahma-Jnana (knowledge of God) is above intuition. It transcends the causal body and is the highest form of knowledge
InstinctWhen an ant crawls on your right arm, the left hand automatically moves towards the right arm to drive the ant away. The mind does not reason here. When you see a scorpion near your leg, you withdraw the leg automatically. This is called instinctive or automatic movement. As you cross a street, how instinctively you move your body to save yourself from the cars! There is no thought during such kind of mechanical movement.
Instinct is found in animals and birds also. In birds, the ego does not interfere with the free, divine flow and play. Hence the work done by them through their instinct is more perfect than that done by human beings. Have you ever noticed the intricate and exquisite work done by birds in the building of their beautiful nests ?
Reason Reason is higher than instinct and is found only in human beings. It collects facts, generalizes, reasons out from cause to effect, from effect to cause, from premises to conclusions, from propositions to proofs. It concludes, decides and comes to final judgment. It takes you safely to the door of intuition and leaves you there.
Belief, reason, knowledge and faith are the four important psychic processes. First you have belief in a doctor. You go to him for diagnosis and treatment. The doctor makes a thorough examination of you and prescribes certain medicines. You take them. You reason out: "Such and such is the disease. The doctor has given me some iron and iodide. Iron will improve my blood. The iodide will stimulate the lymphatics and absorb the exudation and growth in the liver. So I should take it."
Then, by a regular and systematic course of these drugs, the disease is cured in a month. You then get knowledge and have perfect faith in the efficacy of the medicine and the proficiency of the doctor. You recommend this doctor and his drugs to your friends so that they too might benefit from his treatment.
IntuitionIntuition is personal spiritual experience. The knowledge obtained through the functioning of the causal body (Karana Sarira) is intuition. Sri Aurobindo calls it the Supermind or Supramental Consciousness. There is direct perception of truth, or immediate knowledge through Samadhi or the Superconscious State. You know things in a flash.
Professor Bergson preached about intuition in France to make the people understand that there was a higher source of knowledge than the intellect.
In intuition there is no reasoning process at all. It is direct perception. Intuition transcends reason but does not contradict it. Intellect takes a man to the door of intuition and returns. Intuition is Divya Drishti (divine vision); it is the eye of wisdom. Spiritual flashes and glimpses of truth, inspiration, revelation and spiritual insight come through intuition.
The mind has to be pure for one to know that it is the intuition that is functioning at a particular moment.
Brahma-Jnana (knowledge of God) is above intuition. It transcends the causal body and is the highest form of knowledge
5. What do you resd this week?
Fier on Shout Volence and Peace Buliding
When scores of insurgents raided an Army battalion in Thailand's southernmost province of Narathiwat on January 2004, the government responded in full force by mobilising thousands of troops to the predominantly Malay-speaking region.
Unable to make any real headway in penetrating the inner circle of the new generation of insurgents, security forces continue to find themselves fighting an uphill battle against faceless enemies.
Almost on a daily basis, security officials and their informants are being shot and killed at close range by suspected insurgents. Those on patrol are not much safer. Many have been victims of roadside bombings that are usually followed by brief gunfights.
Resources have been channelled towards the community in a desperate effort to win the hearts and minds of the Malays. But relations between the community and the state apparatus continue to deteriorate as more and ordinary villagers no longer trust the state agencies to provide much-needed protection. Rumours of extra-judicial killings and abductions at the hands of the authorities are ripe among the Malay community, making reconciliation efforts that much more difficult.
Why did successive Thai governments fail to detect that a new generation of insurgents was in the making over the past decade? To what extent have the policies of successive governments contributed to the re-emergence of the spirit of separatism in the deep South? Will recommendations from the National Reconciliation Commission fall on deaf ears? To understand, read more from a series of articles from The Nation.
Unable to make any real headway in penetrating the inner circle of the new generation of insurgents, security forces continue to find themselves fighting an uphill battle against faceless enemies.
Almost on a daily basis, security officials and their informants are being shot and killed at close range by suspected insurgents. Those on patrol are not much safer. Many have been victims of roadside bombings that are usually followed by brief gunfights.
Resources have been channelled towards the community in a desperate effort to win the hearts and minds of the Malays. But relations between the community and the state apparatus continue to deteriorate as more and ordinary villagers no longer trust the state agencies to provide much-needed protection. Rumours of extra-judicial killings and abductions at the hands of the authorities are ripe among the Malay community, making reconciliation efforts that much more difficult.
Why did successive Thai governments fail to detect that a new generation of insurgents was in the making over the past decade? To what extent have the policies of successive governments contributed to the re-emergence of the spirit of separatism in the deep South? Will recommendations from the National Reconciliation Commission fall on deaf ears? To understand, read more from a series of articles from The Nation.
Subscribe to:
Posts (Atom)
