1. There was fermentation project presentation at 9am but I only finished my shelf life lab report around 840am so I took a cab to school but I didn't have enough money so the driver brought me to an Esso station next to Sembawang Shopping Centre but the atm refused to give me money and the ride took 40min!
2. VanD and I were supposed to go first for our fermentation presentation but I was so late... so Prof knows =X and I was so unprepared and did such a damn lousy presentation... I'm quite sad that for our big group presentation on Monday, I was so kan cheong I kept rehearsing for it yet for our pair group presentation, I didn't even rehearse once thru :( ... Why do I put things closer to myself at a lower position unlike everyone else :(...
3. pg and I got stuck in the Science Library lift from 2145 to 2230...luckily the mic was working and we could speak to the security guard who finally got a technician from far away to come... RAWR
4. we missed A1 then 96 so in total we took 1h! just to get out of the campus...
Today while Mferng and I were studying (OMG finally I can say I'm studying instead of I'm doing work...zzz) in Central Lib she suddenly commented I looked so serious. Which reminds me that I appear like a super serious person until the super crappy side comes out :D
I'm gonna miss crapping to Mferng after this sem since she like many others are going to graduate at the end of Year 3... One of my rare newfound friend-to-crap-to. Most people EITHER don't give me the crap-able feeling, i.e. too serious or don't-get-my-crap or don't-respond-to-my-crap-in-a-way-that-entertains-me, OR I don't know them well enough to dare to crap to them. Haha how crappy to talk about crapping. But I love crapping anyways :D the best way to destress and self-entertain when there's no time to PLAY, and even if there is.
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I don't understand why I miss USA so much up till now - I miss it every single day - even including those days I quarrelled so much and so hard with Kar. HMM. Most likely because I remember the travelling experience more than the sadness.
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I like talking to pg, I like talking to ling, BUT I just realise I don't like talking to both of them together.
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Oh yea, I forgot to mention. I think the Sichuan Spicy Hotpot at the Deck is the best food in school. I was having it with MF for dinner and it naturally came to me to say "This is so good" several times :)) Its just $5.30 for a big plate of ingredients - 1 hotdog into 4 pieces, some black fungus (黑木耳), 3 crabstick halves, more than a dozen pork slices, 2 meatballs, small portion of tanghoon, a few slices of somewhat dried beancurd, 2 prawns, a few slices of fish and a whole bottom layer of white cabbage (Brassica oleracea var. capitata - haha the short list of scientific names of some foods are still up) plus 2 bowls of rice and a bigger bowl of spicy hotpot soup on flames. We were so fully satisfied it was so totally worth it to me more expensive steamboat is not necessary haha.
Today we had a field trip to SATS (Singapore Airport Terminal Services) Inflight Catering Centre 1 near the Budget Terminal. They had very strict security procedures - requiring us to fill in a Health Declaration Form before going, not allowing photographs even in the plain corridors. Nevertheless, the QA Manager and her Assistant Manager were pretty good presenters, well-articulated. And we really got to see the operations close up which was pretty cool. Oh yea I thought they would show us the R&D stimulation flight room I remember that it was mentioned somewhere probably on TV some time back but a pity they just showed us pictures of it which I now have like no memory of.
Oh yea I was quite surprised to see a worker using his hands (of course with gloves on) to pick cooked vegetables from a huge tray to put in each serving tray.
Mm and they said they have 800 types of menu. Cool. Satay even, which everyone was saying how come they never got to try that. Anyways, SATS and the other Inflight Caterers really rock, I think. I still remember how delicious my meals on the planes were - to and fro USA, and the domestic flight too. Furthermore, the SATS personnel said they actually keep the cooked vegetables up to 24 hours and the cooked meat up to 48 hours before they would dispose them if not sent out to the planes.
Anyways, after the field trip we went to Terminal 2 for dinner at Fish & Co. They had been wanting Popeye's but a few of us didn't want. Actually I wasn't even sure if I wanted dinner out but the boredom of going home immediately steered the decision. Dinner was pretty good. Oh yea I think it was the first time I got so outwardly frustrated due to irritation by an fst person. Ha. I was just being verbally mean saying that he could just go when he was trying to announce that he and pg were going to get more food from downstairs and he had to be physical about it. Emo ah pek. I hate it when guys do anything more violent than touching my head. Bad childhood experience with an irritating elder brother? And I ended up trying to get back physically too - black pepper on the shoulder was chosen :D
Waha shit I just wanted to mention the good laughing and go do my lab reports die its so late alr. Okayyys. So there was Eva, Pg, YL, and MF, after Binny, Ame and Kw left to take buses. I didn't know Eva could be sooo funny. I love her expressions - they were so hilarious. We were spamming photos on the train home and there was one that she was looking towards her side (cos we girls were sitting in one row and I was at the side trying to take photo of them) and she looked like a timid suspicious child somehow hahaha... Pg was funny as usual and what sparkled off my laughing-so-hard was that YL took a photo of our reflections in the train window behind Pg with his head cut off showing only his stunned-look eyes and above. Oh yea MF was saying maybe SATS put alcohol in the OJ they treated us to - thus our hysteria. And I drank 2 cups!
Another was of Pg falling asleep - Eva took a close up. Then at Tanah Merah MF proposed taking an emo pic since there was still a long way to home and I think Eva did it so well - she makes a good model for artistic photos - not overly emo (which I did and she was laughing cos I appeared pouty), just quietly looking down yet radiating some sadness. MF contributed to the funniness of that photo cos she was in the same pose as Eva but with a tiny smile. Hahah she couldn't bear pretending to be emo.
Then Eva had the idea of an angry photo and oh my that was another classic. It amazes me that she appears so calm kind of alike laura and not the sort who would act or be cheeky yet she can in fact be so hilarious.
The last one was when YL suggested a whatever look and I failed - YL said I look like I was begging for money wahaha...
Symrise has entered the mainstream beer market with a new range of flavours designed to make life simpler for brewers in international markets.
The German flavour and fragrance company is a well established supplier of flavours for fruity beers but is now entering the traditional market with its newBrewTopia range.
The idea behind the range is to make the beer making process simpler and more efficient by allowing brewers to create a range of different beer types using the same malt but with different BrewTopia flavours.
International focus
A spokesperson for Symrise told Food Navigator that this will be especially interesting for brewers in international markets like the US, Africa, and Asia, where accessible raw materials may be used to make a wider range of better tasting beers than was previously possible.
Instead of importing different crops to add flavour, international brewers can use existing supplies with the new flavours to improve the quality and range of their beers.
However, in old, traditional beer making countries like Germany, which have strict brewing rules, the spokesperson said the BrewTopia flavours may not suitable.
Different nuances
Symrise claims that the flavours can be adapting to any brewing needs to create all the nuances sought in traditional beers like pilsners, ales and stouts.
Special boosters can be used to compensate for underdeveloped aspects like fruitiness, malt and hops, while cooling flavours can round off the profile of a beer.
As well as being suitable for traditional beer types, the BrewTopia flavours can also be added to non-alcoholic beers and malt drinks to give a fuller, more authentic beer taste.
“BrewTopia guarantees a full flavor sensation in the finished product of each type of beer,” said Harald Schmidt, category director for alcoholic beverages at Symrise. “At the same time, we offer the industry individuality and flexibility in its applications.”
Symrise said the new flavours can even be added to craft beers to leave a distinctive brand fingerprint.
"She stress me but don't let me do work." -Sweetee is funny.
In a whisper, "Are you all going to eat?" Sisi got no response from Sweetee nor Sar AH. Then I started giggling and I suppose Bonbon was smiling too cos Sisi said next, "Why you all laugh and they ignore me."
The TeaBeer group is crazy. They can focus so much on their project that they mostly go without food.
Awhile later, Sisi left for
[sheeeesh. Why do I suddenly have this deja vu feeling that this has happened before?]
Anyways. Sisi was leaving and Sweetee asked if she's going to eat and she replied, "No, I'm going to the library."
Sighs.
Wah Sweetee just said Princess JT gave her Kinda Bueno yesterday saying that cos she's sad.
The characteristics and personality traits for an Aquarius person can tell you about their actions and thoughts towards things in their life.A person’s zodiac sign can tell you a lot about that person. The zodiac sign characteristics and personality traits are general traits for every person who is born under that sign. By reading these signs’ traits you can understand some of the inner workings of the people born under that sign. You can also learn about yourself and possible the reasons to why you act a certain way. They zodiac sign of Aquarius refer to people born between January twentieth and February eighteenth. The symbol of Aquarius is the Water Bearer. The Water Bearer pours water freely and equally which represents the creation and giving of life.
Aquarius people are original and do not follow anyone else. They enjoy being different from others. The personalities of most Aquarius people are progressive, liberal, with a fixed opinion. Because of Aquarius inflexibility they will have conflicts with many people.[heh, especially in projects]They ignore what others think and go off on their own way of thinking. They think of boredom in the terms of a disease and try to avoid it as often as they can.
Aquarius people seem to live in their own minds. They are open-minded and seek knowledge. They do not let their emotions get involved in their decisions. Therefore their judgments are done objectively. They tend to have a mistrust of emotions, which results in inner conflicts with themselves. Aquarius people are outgoing and people oriented. They can tolerate most people’s weaknesses. They are often concerned with the well being of the world. They do not get to close in relationships because they prefer to stay distant from others.[yea, I am, but I do want to get closer]
Independence is important to Aquarius and they will sacrifice anything to keep it.[YES] If they begin to feel trapped they will try everything to get free. They enjoy seeing others happy. [yes :)) ] Aquarius people want to do something important and meaningful in their life. They are creative and imaginative. But they are not interested in doing any hard work. They prefer to come up with an idea and let others do the work. They like to act like an expert in any field even though they might not know much about the subject. [Really?! I haven't noticed]
Aquarius people are not quick to point out other’s faults. They enjoy arguing with others as an intellectual exercise.[yep ;)]They take joy in verbally provoking people who they see as dull.[haha not just dull people! :D] They are determined not to be like anyone else. They are very kind people. Aquarius people are easygoing, honest, helpful, and reasonable people. They believe in live and let live. They are never boring and can change other people’s lives for the better. [Really? That's good :)]
Aquarius people who are in love focus all their interest into that one person. Their being seems to be on a higher plane while in love. They are very sincere, friendly, and liberal individuals. They enter social relationships prepared to give the best of them self. To keep an Aquarius person’s love you must love them completely and give them their freedom. [Yes.]Most Aquarius people are interested in books, science, and gadgets. [Yes. wheee] http://www.essortment.com/lifestyle/zodiacsignhoro_swrc.htm
I suddenly feel empty. Jeez. Whatever! Just focus on the good side okay. Sheesh its not so easy. Rah.. I miss.. :( Wells its the past. Stupid. Okay. Enough.
Kimchi is a standard Korean dish, traditionally made with Chinese Napa cabbage. It can be made mild or spicy as you prefer.
Kimchi
1 lb Chinese or regular cabbage
1 large carrot
1/4 lb white radishes
2 scallions, thinly sliced or 1 leek, cut into half moons
2 Tbs. sea salt
1/2 cup water
3� piece ginger, minced
2 clove garlic
2 to 4 hot red peppers, dried, 2 inches long, split or
1 Tbs. chili powder
1. Slice the cabbage lengthwise into quarters. Remove the tough core and
then slice the quarters into 1 to 2 inch-long pieces.
2. Slice the carrot and radishes lengthwise and then into 2 inch-long
sections. Slice the sections into very thin strips.
3. Toss cabbage, carrot and radishes with the scallions, salt and
water. Cover loosely and let stand overnight.
4. Drain liquid from the vegetables into a bowl. Add honey and vinegar to
the liquid and stir well until honey is dissolved.
5. Add ginger, garlic and peppers to the vegetables and pack them into
sterilized jars. Pour liquid into the jars. If more liquid is needed to
cover vegetables, add water.
6. Cover loosely with a lid and let sit at room temperature for 3 to 5 days
to ferment. (Longer winter, shorter summer) The liquid will bubble and the flavor will become sour.
7. Refrigerate the Kimchi for 3 to 4 days. The cabbage will become
translucent and will be ready to serve.
Was feeling like eating Dim Sum at 2am last night and found this, which has another review here. Or maybe I could go Zhou's Kitchen for the high tea buffet.
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Researchers from the University of Birmingham produced stable cocoa butter water-in-oil emulsions containing up to 60 per cent water by mass, which did not cream on storage.
Additionally, the cocoa butter in the emulsions was found to be in the form that “consumers find the most attractive, as it melts between 32 and 34 °C”, according to findings to be published in the November issue of the Journal of Food Engineering.
“Results [of our study] suggest low-fat chocolate formulations using this route may be feasible,” wrote the researchers, led by Dr Phil Cox.
In an email to FoodNavigator, Dr Cox stated: “We have just patented an extension to the preliminary work and are in discussion with companies.”
The issue of health is no longer a marginal topic for the food industry but wholly mainstream, and it finds confectioners, biscuit and cake makers seeking to juxtapose today's consumer desire for indulgence with their desire for foods with a healthy profile.
According to a recent study from the US, only 5 per cent of American children between 6 and 11 were overweight before 1980, but 25 years later this number had risen to 19 per cent. Similar increases have been reported in Europe, with the International Association for the Study of Obesity estimating in 2006 that the number of obese school age children in Europe increased by almost 50 per cents since the late 1990s.
“As chocolate is notoriously high in calories (a gram of fat contains approximately nine calories), it may be detrimental to maintaining a healthy weight,” explained the researchers. “There may thus be a gap in the market as low-fat chocolates with desirable taste and texture are currently not readily available.”
In order to fill this gap, the Birmingham-based researchers prepared water-in-oil emulsions, meaning a continuous phase of cocoa butter with a dispersed water phase. Dr Cox and his co-workers used polyglycerol polyricinoleate (PGPR, Kerry Bio-Science) and soy lecithin (Sigma) as emulsifiers, both of which are extensively used in current commercial chocolate manufacture.
Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.
Using a ‘margarine line’, which is a continuous process, or a high-shear mixer, the researchers prepared emulsions with droplets ranging from one to 10 micrometres in size.
“It is thought that the bench scale margarine line is a better method of creating a cocoa butter emulsion,” wrote the researchers. “It is likely to be more successful for creating an emulsion of the correct polymorphic form as temperature and shear can be controlled with more precision. […] It is also a better method for creating emulsions with a small droplet size.
“Furthermore, it is likely to be more appropriate for large-scale industrial production as it is a continuous process,” they added.
Source: Journal of Food Engineering
November 2009, Volume 95, Issue 1, Pages 172-178, doi: 10.1016/j.jfoodeng.2009.04.026 “Development and characterisation of tempered cocoa butter emulsions containing up to 60% water”
Authors: J.E. Norton, P.J. Fryer, J. Parkinson, P.W. Cox
Inulin can replace trans-fatty acids in snack food formulations, turning it into a healthy snack with good consumer acceptance, says a new study from Brazil.
Inulin is already extensively used as a fat and sugar replacer, but the new studies report that the prebiotic fibres can be used as a non-fat-flavouring solution in snack bars, according to results published in the International Journal of Food Science & Technology.
Researchers led by Vanessa Capriles from Sao Paolo University report that substitution of partially hydrogenated vegetable fat, used as the flavour fixative agent, with inulin-oligofructoseincreases the dietary fibre content of the finished product sevenfold, with similar overall acceptability.
Furthermore, the glycaemic index was reduced by 25 per cent.
“This study showed that it is feasible to replace the fat fixative agent with a non-fat-flavouring solution enriched with inulin and oligofructose in snack production,” wrote the authors.
“The results from this study also indicate that bioactive ingredients were successfully incorporated into a convenience food such as a snack, while maintaining the high sensory acceptability typical of this food product,” they added.
The study taps into the two sides of healthy food - adding in health promoting ingredients, and removing unhealthy ingredients, in this case trans fats.
Trans fats and heart health
Though trace amounts of trans fats are found naturally, in dairy and meats, the vast majority are formed during the partial hydrogenation of vegetable oil (PHVO) that converts the oil into semi-solids for a variety of food applications.
Trans fats are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.
But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.
In the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate.
The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.
Commercial baked goods such as crackers, cookies and cakes, along with many fried foods, like french fries and doughnuts contain trans fats.
The new study looked at inulin and oligofructose (Beneo Synergy1, Orafti) to replace trans-fats in snack bars. The new snack had low fat levels of around 0.1 per cent, and a fibre content of 15.3 per cent.
When tested by 42 consumers, the inulin-oligofructose-containing bar had an acceptability score of 6.6 compared to 7.4 for the traditional bar, flavoured with the fatty fixative agent.
“The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type,” they concluded.
Source: International Journal of Food Science & Technology
October 2009, Volume 44, Issue 10, Pages 1895-1901 “Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks”
Authors: V.D. Capriles, R.A.M. Soares, M.E.M. Pinto e Silva, J.A.G. Areas
Exposing Baker’s yeast to a salt solution prior to bread baking can improve the volume, texture, taste, and aroma of the finished product, says a new study.
According to results published in the Journal of Food Science, bread baked with the salt-stressed yeast (Saccharomyces cerevisiae) reduced the time for fermentation by about 25 per cent, as well as improving the overall sensory properties.
The results indicate that all the major parameters of the finished bread were improved in the salt-stressed bread, offering opportunities for bread makers.
“Not only shorter fermentation time but also softer bread, and significant sensory properties for aroma, taste, and overall acceptability were obtained,”wrote the researchers from the National Pingtung University of Science and Technology in Taiwan and Rutgers University in the US.
“It was concluded that salt-stressed Baker’s yeast had significantly improved bread quality.”
Rising to the challenge
According to the Federation of Bakers, which represents the interests of the UK's largest baking companies, 25 million tonnes of bread are produced every year by the western European bread industry. Industrial bakers dominate some markets like Britain and Ireland, where they represent over 80 per cent of the market.
The new research reports an “innovative bread making process” whereby Baker’s yeast was stressed in 7 per cent salt solution. Bread was then baked with the salt-stressed yeast using a traditional straight dough process. Six different breads were formulated with different sugar levels, including 8, 16, and 24 per cent sugar, with traditional or salt-stressed yeast.
The results showed that the bread produced with the salt-stressed yeast and a sugar level of 16 or 24 per cent had significantly reduced fermentation times of 23 and 28 per cent, compared to the controlled bread when the yeast was salt-stressed for 40 minutes.
Furthermore, 40 minutes of salt stress resulted in a significant increase in gas and bread volumes, compared to the control bread. Bread produced with the salt-stressed yeast was also reported to be “softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained”.
Glycerol content is key
Commenting on the mechanism, the researchers report that exposure of the yeast to salt solutions leads to an accumulation of glycerol in the cell membranes. Increases in volume may be due to “glycerol acting as a lubricant for the gas bubbles, allowing greater expansion”, suggested the Taiwanese and Rutger researchers.
“Specific volume increased with increasing levels of glycerol. Therefore, the larger loaf would have a less dense gluten network giving less resistance to compression,” they said.
“Overall, better sensory properties for aroma, taste, and overall acceptability were obtained for samples made with salt-stressed Baker’s yeast for 40 min compared to control samples.”
Source: Journal of Food Science
Published online ahead of print, doi: 10.1111/j.1750-3841.2009.01337.x “A Novel Bread Making Process Using Salt-Stressed Baker's Yeast”
Authors: Lien-Te Yeh, Albert Linton Charles, Chi-Tang Ho, Tzou-Chi Huang
http://www3.interscience.wiley.com/journal/122610047/abstract
Over-indulgence may be all fat’s fault, according to a new study which reports that fat molecules may over-ride the body’s appetite-suppressing signals.
Scientists from the University of Texas Southwestern Medical Center report that fat, and palmitic acid in particular, may signal the body’s cells to ignore the appetite-suppressing signals of leptin and insulin. Palmitic acid is a common saturated fatty acid occurring in foods such as butter, cheese, milk and beef.
Despite being a study with animals, lead researcher Dr Deborah Clegg said that the findings strengthen the common dietary recommendation that individuals limit their saturated fat intake.
It also strengthens calls for reformulation of food products to reduce saturated fat content. The UK’s Food Standards Agency, for example, launched the Saturated Fat and Energy Intake programme (SFEI) in February 2008, as part of a bid to tackle cardiovascular disease and obesity.
The tough draft recommendations call for certain biscuits, cakes and pasties to reduce their saturated fat levels by 10 per cent on 2008 levels by 2010, for example.
The findings of Clegg and her co-workers, published in the Journal of Clinical Investigation, support such calls.
“Normally, our body is primed to say when we’ve had enough, but that doesn't always happen when we're eating something good,” said Clegg. “What we’ve shown in this study is that someone's entire brain chemistry can change in a very short period of time.
“Our findings suggest that when you eat something high in fat, your brain gets 'hit' with the fatty acids, and you become resistant to insulin and leptin,” she added. “Since you're not being told by the brain to stop eating, you overeat.”
Over-riding the safety system
The researchers used rodents and showed that certain fats are able to activate a gene called PKCθ (Protein kinase C, theta), which can then override the signaling of leptin and insulin.
Using rodents, the Texas-based researchers exposed the animals to fat in different ways: By direct injection of palmitic acid, monounsaturated fatty acid and oleic acid (an unsaturated fatty acid) into the brain; infusion of the fats through the carotid artery, or feeding the animals through a stomach tube three times a day.
“We found that the palmitic acid specifically reduced the ability of leptin and insulin to activate their intracellular signaling cascades,” said Clegg. “The oleic fat did not do this. The action was very specific to palmitic acid, which is very high in foods that are rich in saturated fat.”
Furthermore, the effects appear to last for about three days, said Clegg, which may explain whey people say they are hungrier than normal on Mondays following a weekend of overindulgence.
The study represents the first report of PKCθ activation in the brain, said the researchers. The next step, said Clegg, is to determine how long it takes to reverse completely the effects of short-term exposure to high-fat food.
Source: The Journal of Clinical Investigation
Volume 119, Number 9, Pages 2577-2589, doi:10.1172/JCI36714. “Palmitic acid mediates hypothalamic insulin resistance by altering PKC-θ subcellular localization in rodents”
Authors: A.-L. Lefevre, C. Cruciani-Guglielmacci, C. Magnan, F. Yu, K. Niswender, B.G. Irani, W.L. Holland, D.J. Clegg
I suddenly remembered Y & Y insisting on helping us move all our luggage from Jiayi's friend's place in Elmhurst to our last hostel's location near East Village (or was it West?). I thought it was a significant gesture of friendship. They were so hard up on time that they had rushed to cover 3 museums in one afternoon yet they still offered to help us when actually if we were less stingy (heh) we could have simply taken a cab instead of lugging everything up and down the Metro stations. (surprising even though its NYC, the world-famous cosmopolitan and like all-so-good city, some of their Metro stations have no lift access, only dirty stairways)
Anyway, yea the memory came to me cos I was wondering about friendships. How true friendships are. And oh but what's true friendship first? haha. People have said that travelling allows you to see how your friends really are, and I can add in a matter of just a few days. There were indeed many examples.
Its quite sad that I haven't seem to be forming anymore true friendships. People are just too private and protective of whatever. Sigh.
Oh I just googled true friends and found a nice article.
"Friendship involves recognition or familiarity with another's personality. Friends often share likes and dislikes, interests, pursuits, and passion.
How can we recognize potential friendship? Signs include a mutual desire for companionship and perhaps a common bond of some kind. Beyond that, genuine friendship involves a shared sense of caring and concern, a desire to see one another grow and develop, and a hope for each other to succeed in all aspects of life. True friendship involves action: doing something for someone else while expecting nothing in return; sharing thoughts and feelings without fear of judgment or negative criticism.
True Friendship - Relationship, Trust, Accountability
True friendship involves relationship. Those mutual attributes we mentioned above become the foundation in which recognition transpires into relationship. Many people say, "Oh, he's a good friend of mine," yet they never take time to spend time with that "good friend." Friendship takes time: time to get to know each other, time to build shared memories, time to invest in each other's growth.
Trust is essential to true friendship. We all need someone with whom we can share our lives, thoughts, feelings, and frustrations. We need to be able to share our deepest secrets with someone, without worrying that those secrets will end up on the Internet the next day! Failing to be trustworthy with those intimate secrets can destroy a friendship in a hurry. Faithfulness and loyalty are key to true friendship. Without them, we often feel betrayed, left out, and lonely. In true friendship, there is no backbiting, no negative thoughts, no turning away.
True friendship requires certain accountability factors. Real friends encourage one another and forgive one another where there has been an offense. Genuine friendship supports during times of struggle. Friends are dependable. In true friendship, unconditional love develops. We love our friends no matter what and we always want the best for our friends."
Glass is greener on the other side, says trade body
By Rory Harrington, 23-Sep-2009
The green credentials of glass are equal to or even better than those of PET bottles, a leading glass industry body has said.
The British Glass Manufacturers Confederation (BGMC) made the statement as it challenged the findings of a survey that the environmental impact of polyethylene terephthalate (PET) was less than that of aluminium and glass.
The research, commissioned by Canadian company Husky, said PET production resulted in less greenhouse gas (GHG) emissions and used less energy than glass or aluminium cans. Survey flawed
But BGMC director general David Workman told FoodProductionDaily.com that the survey was flawed because it had not taken a number of vital considerations into account when calculating the overall carbon footprint of PET versus glass. While the environmental impact of glass may be top-loaded at the start of the manufacturing process, this decreases greatly the further downstream it travels in terms of recycling and the effects glass has if disposed of in the environment, he said
The first of the report’s defects was that the life cycle analysis (LCA) was only a “cradle to grave” examination, rather than a “cradle to cradle” one he explained. This meant the report failed to consider what happens to the container after it has been used. A cradle to cradle model factors in aspects such as recyclability- a particular strength of glass compared to plastics, said Workman. “Therefore it can only be considered as a partial LCA,” he said of the research by consultants Allied Development Corporation.
“For its conclusions to be taken seriously it would have needed to have been a full "cradle to cradle" exercise - something that the plastics industry has shied away from, and for good reasons,” he added.
Recycling
The UK glass industry, he said, recycled 60 per cent of its waste stream, with 60 per cent of this material being used to make new bottles and jars. “It is a process that can be repeated ad infinitum,” he said. “We have a verifiable audit trail that proves that our recycled content figure for glass packaging range between 45 per and 55 per cent dependent on whether process waste is included.”
The inert nature of glass is another significant characteristic that should be included in any proper environmental assessment, he said. “Glass is an inert material and therefore does not taint products filled into it nor do any environmental damage if, after use, it gets into landfill or our rivers and oceans,” said Workman. Overall analysis
Glass bottles also offer a longer shelf life on most products and “as a result helps to prevent food and drink waste, which does far more environmental damage than all forms of packaging”, he claimed.
Glass can be considered greener because its raw materials are plentiful and locally sourced. The fact that more post consumer waste is used to make new containers further reduces its environmental impact, said the trade chief. “All of these factors make glass the most sustainable of all packaging materials and need to be included in any meaningful life cycle analysis,” he concluded.
Global food use of bulk and high intensity sweeteners
By Jess Halliday, 24-Sep-2009
Some 70.4 million tonnes of sweeteners were used by the global food and beverage industry in 2008, including sugars. But which sweeteners are most used, in volume terms?
Humans are predisposed to like sweet foods, and sugar (sucrose) is far and away the most popular sweetener added to foods. But rising obesity rates are causing more attention to be paid to products' sugar content, and the development of ‘light’ foods, with fewer calories, is a major driver for new product development.
This means that there is massive interest in low or zero calorie ingredients that can provide the same or similar sweetness in a healthier product. But reducing sugar is rarely so simple as to just remove the sugar and replace it directly with a sweetener. Sugar performs other technical functions in formulations as well as giving it the sweet edge, such as bulking it out or giving it the right texture.
Moreover, different sweeteners have different taste profiles, so to meet consumer taste expectations for a particular product several sweeteners are often blended.
And just to complicate matters even more, consumers in different countries and regions have slightly different ideas about what the most pleasant sweet taste is.
There are two main categories of sweeteners used in foods and beverages: bulk sweeteners and polyols; and high intensity sweeteners. Bulk sweeteners, including sugars, are also known as nutritive sweeteners, have a technical role in the food as well as sweetening it. They contribute to the bulk, the texture and the viscosity of foods. High intensity sweeteners, also called non-nutritive, do not have a technical role in addition to their sweetening capacity. This means that if any of the attributes normally provided by sugars is required, the chosen high intensity sweetener will need to be blended with a bulk sweetener or some other bulking agent.
High intensity sweetener tend to be more expensive than bulk, but are used in a far smaller quantities.
Euromonitor International data put world use of high intensity sweeteners at 77183.4 tonnes in 2008 – of which the most popular five, saccharin, aspartame, acesulfame K, sucralose and cyclamate – make up the lion’s share.
Euromonitor found that 70336474.9 tonnes of sugars and bulk sweeteners were used.
The top non-sugarbulk sweeteners made up 700579 tonnes.
whee another place to remind myself to eat at. BUT Yumei says it's very expensive (10 pax, 3 dishes = ~$540! normally crab beehoon for 2 is about $70 to $90) and have to wait very long BUT damn nice. Opens at 5 or 6 so if I go there then it should be okay. Anyways conclusion: ask my parents to treat some day! :D
Like yesterday (as in Friday), Kaiyun, Laura and I had dinner at House, Dempsey Hill. And just now, Addy, Jiayun and I attended a free quintet concert at Yong Siew Toh Conservatory of Music. Both were nice :) Mostly chatting (of course not during the concert duh) excitedly :D it was fun that Laura has become pretty humorous/cheeky heh. Okays now I can't remember most of it but like the last thing was when Kaiyun and I were going to get of the train at Sembawang and Ky said bye before the train even properly arrived at the station and Laura replied that Ky doesn't want to see her is it then next time she'll just meet me. hahah so unlike the Laura even just last year? ohh and Laura's going to Australia (Melbourne) next May (it's an end-of-Year-4-look-for-your-own-stuff-to-do thing for Medical students) and she was asking us to go visit her cos it would be a boring month cos there wasn't anyone she could clique with going. But I think there would still be fun. Wheee so excited for her :)
Ohhs and Jy was telling me about her having fun clubbing which is so totally unlike the Jiayun before Uni. Of course it's not like the naughty stuffs kind, more like the getting-kind-of-high-with-friends kind.
There's this tinge of regret that I have left myself so out of my old friends' lives the previous 3 years. I wonder if I could say that it was my drop-out that contributed to this big dent. Or I think actually it was just me, my nature... Yea probably more of the latter. On Wed when I went shopping with Pam, I felt quite bad that I didn't know so many things about her and Jus. It was actually already quite evident whenever we could communicate, be it via msn, sms or face-to-face. Like one of them would tell me something about the other which I have no idea of. Sheeshh. Blogging about this makes me feel worse than I already am feeling. BUT. As I always want, to not let myself be regretful of anything since it is pointless to, I shall resist sinking deeper.
I'm really glad the work and travel experience has made me more fun-loving. Wanting to go out more with friends means more meet-ups with my old friends. Despite having had a big realisation about my negligence of close friendships in Dec '07, I failed to keep at meeting them up. But now I'm glad I have been trying hard quite consistently over the past seven weeks. (Oh yea, wow I've already been back from US for 8 weeks now.) Although it also means caring less about schoolwork, actually I now think it's alright. Five years down the road, why ever would it matter if I had spent more time doing my lab reports or revising my notes which I end up forgetting right after the exams when I chuck them aside? So what if I am not excelling academically? Oops. Actually it does matter =X I quite want to do honours =S But but. Five years down the road (and in fact all the rest of my life), what would matter more is whether I still have my old friends and especially as close friends.
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On a more emo note...
I thought I had already ... , but actually I haven't. Sighs.
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haiyo it's already 1plus...... and tomorrow is already the last day of recess week... out of 3 lab reports, 2 tutorial assignments, 1 pair-work project report, assigned work for 1 major project, 1 group-work field trip report, several sets of notes to copy, and 1 e-learning lesson......
I've only done the 2 tutorial assignments somewhat, copied a few sets of notes, and am halfway through 1 lab report. omg omg omg omg omg. Why do I still tell people I'm not that busy? Lol weird self-deception..
Successful food packaging should be attractive, transparent, safe, functional and environmentally friendly, according to German engineering company Kautex Maschinenbau.
In its review of the recipe for top packaging, the company highlights visual attractiveness as the most important factor in determining success. “Recent studies have shown that 74 % of people decide only on purchasing a product when they are already in the shop,” said a company statement.
“Packaging plays a key part in this decision. It must be able to attract the customer's attention within a matter of seconds, and this can only be achieved with an attractive and target-group specific design.”
To capture consumers’ attention, managers want packaging with the most conspicuous design possible incorporating special finishing or novel colour effects. “Reflecting packages are a particular favorite at present, for instance those with a mother-of-pearl effect," said Dieter Rothe, the company’s key account packaging manager.
Masterbatch technologies
“Thanks to advanced masterbatch technologies, we can draw on a virtually unlimited variety of colours so that even challenging effects can be achieved. This requires equipment and technologies that are optimized and fine-tuned for this purpose, “he added.
Transparency also plays a key role in re-assuring consumers about product quality. Transparent containers, which display their contents, provide buyers with a sense of safety.“Materials such as the Styrolux, which was only recently tested on Kautex equipment, or the transparent clarified PP are high on the list of favorites of the packaging manufacturers,” said the company.
Safety issues have become more important following debate about additives in packaging and their possible migration into contents. Markus Holbach, head of Kautex Technikum said: "It is no longer sufficient for a package to merely preserve the contents; consumers also expect it to protect them against any kind of permeation.
Blow molding
“An ideal solution in extrusion blow molding is offered by the coextrusion or multilayer process. This process is possible on nearly all Kautex machines and ensures a maximum of safety thanks to an ideal combination of materials.”
Functionality is also becoming more important to consumers. They want packages that are as light-weight as possible and yet offer maximum stability. Rothe said: "A maximum of resistance to dropping and compression at minimum material input is achieved by combining the right materials and at the same time ensuring an optimum wall thickness distribution."
Kautex Maschinenbau claims that its packaging experts can deliver the technical insight and machinery to deliver packaging equipment that meets 21 century consumers shopping preferences.
"We advise our customers in the material selection phase and assist them with the subsequent prototyping,” said Rothe. “In our Technikum, our technical center in Bonn, Kautex Maschinenbau machines are available to our customers to identify the optimum process engineering parameters.”
PET bottles greener than glass or aluminium - Study
By Rory Harrington, 21-Sep-2009
PET bottles are a greener alternative to glass or aluminium cans, according to a new study into the environmental impact of single use packaging.
The report by consultants Allied Development Corporation reached its conclusion after calculating the green credentials of each packing type by focussing on weight of materials, total energy consumption and total greenhouse gas release.
“A cradle-to-grave analysis was completed for each packaging scenario, including all materials, processing and transportation”, said the study authors.
Greenhouse gas emissions
The research, sponsored by Husky Injection Molding Systems, found PET production resulted in less greenhouse gas (GHG) emissions and used less energy than glass or aluminium cans.
The report said that PET had he lowest GHG emissions at 314.9lbs/1000 units. In contrast, aluminium cans racked up the highest GHG release of 570.9lbs/1000 units – some 81 per cent more than PET. Glass production, although given a greener rating than aluminium, resulted in 500.4lbs/1000.
“The chemical process associated with producing aluminium from bauxite releases a significant amount of GHG, which contributes to the high level of GHG for aluminium cans,” said the report.
PET bottles also registered the lowest energy consumption at 3,225MJ/1000 units. Glass had the highest energy consumption at 4,227MJ/1000 units – nearly a third more than PET. Aluminium cans used 21 per cent more energy than PET at 3,917MJ/1000 units.
“Compared to aluminium can and glass bottle, PET packaging for CSD applications within North America remains the best alternative from an environmental perspective”, the research concluded.
It added that boosting recycling rates and PCR (post-consumer recycled) content into new bottles would help reduce PET’s environmental footprint.
Methodology
The study defined ‘purchased materials’ as any used for the production of the primary package – including raw materials/packaging and pallet packing. Processing was taken to mean anything related to manufacture and filling of the primary and its components. The authors defined ‘transportation’ as anything related to the movement of the materials from one place to another.
All package types were considered to be best in class; The three types examined were: 23.9g PET bottle/355ml (2.3g HDPE closure); 200g glass bottle/355ml (2.1g metal closure) and 11.3g aluminium can/355ml (2.8g aluminium can end)
Assumptions
The study used a number of assumptions to reach its conclusions; Packing production and filing operations are found in the same facilities, thus minimising the impact of transport; It assumed the PCR content rates for packing and closure manufacture are: aluminium 46 per cent; glass bottle 39 per cent; PET bottle zero per cent.
A standard shipping distance of 800km to retail for all packing types was assumed. Only one way glass – instead of refillable glass - was considered as the authors said his was “typical” for the North American market.
Canadian outfit Husky produces PET bottles, closures and packing equipment. It said it hoped to use the results of the research in the company’s future product development strategy
“Husky is taking steps to support research to learn about the environmental footprint of beverage packaging,” said company marketing vice president Jeff MacDonald. “Our goal is to apply this knowledge to product development that will help improve sustainability.”
This has some overlaps with a previous post. Serves as a reminder?
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Reading tips from the Internet, I got this useful list where I personally follow some of it to help me sort of improve my day to day life. Read through it and just follow the things you want to believe. Remember, each person has his/her own needs/wants/beliefs.
Take a 10-30 minute walk every day. And while you walk, smile. It is the ultimate anti-depressant.
Sit in silence for at least 10 minutes each day.
Buy a DVR and tape your late night shows and get more sleep.
When you wake up in the morning complete the following statement, ‘My purpose is to __________ today.’
Live with the 3 E’s — Energy, Enthusiasm, and Empathy.
Play more games and read more books than you did in 2007.
Make time to practice meditation, and prayer. They provide us with daily fuel for our busy lives.
Spend time with people over the age of 70 and under the age of 6.
Dream more while you are awake.
Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
Drink green tea and plenty of water. Eat blueberries, wild Alaskan salmon, broccoli, almonds & walnuts.
Try to make at least three people smile each day.
Clear clutter from your house, your car, your desk and let new and flowing energy into your life.
Don’t waste your precious energy on gossip, OR issues of the past, negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
Eat breakfast like a king, lunch like a prince and dinner like a college kid with a maxed out charge card.
Smile and laugh more. It will keep the negative blues away.
Life isn’t fair, but it’s still good.
Life is too short to waste time hating anyone.
Don’t take yourself so seriously. No one else does. Next 20 after the jump.
You don’t have to win every argument. Agree to disagree.
Make peace with your past so it won’t spoil the present.
Don’t compare your life to others’. You have no idea what their journey is all about.
No one is in charge of your happiness except you.
Frame every so-called disaster with these words: ‘In five years, will this matter?’
Forgive everyone for everything.
What other people think of you is none of your business.
Remember God heals everything.
However good or bad a situation is, it will change.
Your job won’t take care of you when you are sick. Your friends will. Stay in touch.
Get rid of anything that isn’t useful, beautiful or joyful.
Envy is a waste of time. You already have all you need.
The best is yet to come.
No matter how you feel, get up, dress up and show up.
Do the right thing!
Call your family often.
Each night before you go to bed complete the following statements: I am thankful for _______. Today I accomplished ____.
Remember that you are too blessed to be stressed.
Enjoy the ride. Remember this is not Disney World and you certainly don’t want a fast pass. You only have one ride through life so make the most of it and enjoy the ride.
Laugh when you can, apologize when you should, and let go of what you can’t change.
Why do NO responses always seem to come faster than YES ones.
It's so very disheartening. Disappointing. Saddening. Whenever one tries to organise something for a big group, the first few responses are often NOs. I hate it. Yea it's easy to say no. I don't mind having few people turning up. But the saddest thing is when the whole thing gets cancelled.. Then nobody bothers to do anything. I shouldn't have bothered either. 自作自受。Fenella, stop caring about people who don't. They don't care, why should you? Then end up feeling hurt. So silly. Go focus on your studies! Nobody will care for your studies, it's only you.
Rah I've been slacking too much this first half of the sem already.
And WTF. My bro (actually I think it's my sister-in-law) uses my account to use msn without my knowledge and I found out only recently. And when I told him to create his own account he refused to. And I'm kind enough to log out on my laptop so that he can log on on the desktop PC when he questioned why he can't log on to msn and I told him again to create an account, he hurried me to let him use "just for awhile" but it's now been already 45 minutes.
Low-fat chocolate breakthrough could replace fat with water
By Stephen Daniells, 04-Sep-2009
Innovative emulsions containing up to 60 per cent water may reduce the fat content of chocolate and offer low-fat formulations, suggests new research from the UK.
Researchers from the University of Birmingham produced stable cocoa butter water-in-oil emulsions containing up to 60 per cent water by mass, which did not cream on storage.
Additionally, the cocoa butter in the emulsions was found to be in the form that“consumers find the most attractive, as it melts between 32 and 34 °C”, according to findings to be published in the November issue of the Journal of Food Engineering.
“Results [of our study] suggest low-fat chocolate formulations using this route may be feasible,” wrote the researchers, led by Dr Phil Cox.
In an email to FoodNavigator, Dr Cox stated: “We have just patented an extension to the preliminary work and are in discussion with companies.”
The issue of health is no longer a marginal topic for the food industry but wholly mainstream, and it finds confectioners, biscuit and cake makers seeking to juxtapose today's consumer desire for indulgence with their desire for foods with a healthy profile.
According to a recent study from the US, only 5 per cent of American children between 6 and 11 were overweight before 1980, but 25 years later this number had risen to 19 per cent. Similar increases have been reported in Europe, with the International Association for the Study of Obesity estimating in 2006 that the number of obese school age children in Europe increased by almost 50 per cents since the late 1990s.
“As chocolate is notoriously high in calories (a gram of fat contains approximately nine calories), it may be detrimental to maintaining a healthy weight,” explained the researchers. “There may thus be a gap in the market as low-fat chocolates with desirable taste and texture are currently not readily available.”
In order to fill this gap, the Birmingham-based researchers prepared water-in-oil emulsions, meaning a continuous phase of cocoa butter with a dispersed water phase. Dr Cox and his co-workers used polyglycerol polyricinoleate (PGPR, Kerry Bio-Science) and soy lecithin (Sigma) as emulsifiers, both of which are extensively used in current commercial chocolate manufacture.
Emulsifiers are used by food makers to reduce the surface tension between two immiscible phases at their interface - such as two liquids, a liquid and a gas, or a liquid and a solid - allowing them to mix.
Using a ‘margarine line’, which is a continuous process, or a high-shear mixer, the researchers prepared emulsions with droplets ranging from one to 10 micrometres in size.
“It is thought that the bench scale margarine line is a better method of creating a cocoa butter emulsion,” wrote the researchers. “It is likely to be more successful for creating an emulsion of the correct polymorphic form as temperature and shear can be controlled with more precision. […] It is also a better method for creating emulsions with a small droplet size.
“Furthermore, it is likely to be more appropriate for large-scale industrial production as it is a continuous process,” they added.
Source: Journal of Food Engineering
November 2009, Volume 95, Issue 1, Pages 172-178, doi: 10.1016/j.jfoodeng.2009.04.026 “Development and characterisation of tempered cocoa butter emulsions containing up to 60% water”
Authors: J.E. Norton, P.J. Fryer, J. Parkinson, P.W. Cox
The likes of vitamin A and vitamin C are a waste of money for most people and can even be detrimental to health, a UK-based nutrition professor has told the British Science Festival.
Professor Brian Ratcliffe, the program leader of nutrition and dietetics at the Robert Gordon University in Aberdeen, Scotland, told the Festival many food supplements were ineffective for the majority of people and overuse of vitamin C for example, could lead to stomach problems.
Vitamin A was singled out as easily exceeding recommended levels if a consumer was to combine multivitamin use with a fish oil supplement. Potential side effects included headaches and nausea, osteoporosis, and eye and liver damage.
His statements have been picked up in the UK mainstream press in the past couple of days. Industry associations were unavailable for comment at the time of publication.
Professor Ratcliffe, who is an adviser to the UK Food Standards Agency (FSA), was also unavailable for comment.
The National Association of Health Stores issued a statement backing supplement use, as a way of compensating for nutrient-poor diets: “Evidence amassed by the Food Standards Agency tells us that the concept of the healthy, balanced diet still eludes the overwhelming majority of the British public.”
“And, of course, if you are ill, smoke, drink alcohol or exposed to environmental toxins such as traffic fumes your body benefits from a higher intake of vitamins and minerals and of course, if you are eating less than a certain number of calories such as when you are dieting, it is more difficult to get the nutrients you need from food.”
Professor Ratcliffe notes taking food supplements can be dangerous for those who may be taking pharmaceuticals.
Ratcliffe’s comments
"People who take multivitamin supplements are probably just wasting their money and boosting the profits of vitamin companies,” Ratcliffe said at the annual Science Festival.
"It's a whole new area. We haven't had a significant proportion of the population taking all these supplements before. They should certainly speak to a doctor or dietician or nutritionist. I think they'd be better off investing time in trying to choose healthy items for their diet rather than thinking you can bolt on that safety margin by just taking a supplement."
A study published in the June edition of the American Journal of Clinical Nutritionfound the cells of multivitamin users had a younger biological age than those who didn't use supplements.
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover."
"Never let your schoolin' interfere with your education."
"There ain't no surer way to find out whether you like people or hate them than to travel with them."
All so true.
Albert Einstein
"A clever person solves a problem. A wise person avoids it."
"Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. That's relativity."
One must first research on what one wants - the exact items and their respective prices outside.
Cos it's so crowded it's kind of impossible for you to go from one seller to another and think here and there about what you want. You just check the prices from a few and see which offers the best deal and grab and go. Seems short but it takes much longer cos of the crowd!
Com ex 2009
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Oh yea I went for a free concert before that, at Esplanade, simply cos Mr Ho was conducting. The band wasn't that good, to be honest. Probably cos it was too big? But the trumpet soloist for Please Give Me Wings was so awesome I felt that solo could melt one's heart! The Phantom of the Opera was quite bad =X I think cos the assistant conductor wasn't experienced enough to manage such a long difficult piece. I liked the finale, American in Paris. So fun!
And various memories came back to me during the concert - of missing playing in NJ band, of Edo and Boyang conducting, of USA again... rah I'm sleepy...
Wheee I hope we can go to Everything with Fries for Justine's birthday. Learnt about it from URBAN. and there's another review here. heh making this post just in case Pam has lessons and we can't go (cos it's so far it would be best that we can go in the afternoon), then I'll have to remind myself to go there another time.
* Note - Top 10 Total figures includes Quest International for Years 2004-2006 and excludes sales of Frutarom for the same period, as 2007 was Frutarom's 1st year in the Top 10.
______ hohoho. My industrial attachment in the next semester is in a flavour & fragrance company. So I had to have some knowledge about the top companies of course. (anyways it's supposed to be part of an FST student's general knowledge!) and also the artificial sweetener stevia sounded very familiar - I realised that's because I saw it when I was reading up on that company at that point in time when I was preparing for the interview. shussh. Never will there be a day that passes without memories of USA flushing through. Just remembered the Metro in NYC and taking the wrong direction twice, and consequently both times being late to meet Y & Y. and Y being angry the first time and sort of 无奈 the second time. sigh.
There has been much excitement about the promise of stevia as a natural alternative to artificial zero-calorie sweeteners. FoodNavigator.com summarises the science so far.
Interest in the sweetener has been intense, particularly since the FDA issued its non-objection in December that the stevia-derived sweetener Reb A is generally recognized as safe (GRAS) as a food additive.
Differentiation must be made between rebaudiside A and steviol glycosides in general. Rebaudioside A, also known as Reb A and rebiana, is a high-intensity sweetener derived from the stevia leaf. It is said to be approximately 200 times sweeter than sugar.
Safety
The majority of the science around stevia and rebaudioside A are related to its safety. A significant body of research was published online in the peer-reviewed journal Food and Chemical Toxicology (July 2008, Vol. 46, Supplement 1, Pages S1-S92), which found that rebiana - a high-purity Rebaudioside A from stevia - is safe for use as a sweetener for foods and beverages.
An overview in the journal’s supplement by scientists from Coca-Cola, Cargill, and an independent toxicologist said that the studies found the ingredient met all current JEFCA (Joint FAO/WHO Expert Committee on Food Additives) specifications for steviol glycosides.
“The due diligence of the rebiana scientific program reported in this Supplement reflects a commitment by industry partners to, at long last, fully address regulatory requirements for this naturally occurring sweetener by providing the scientific basis to conclude high purity rebaudioside A (rebiana), produced under current GMP to food-grade standards, is safe and appropriate for introduction into the global marketplace,” they concluded.
The FDA issued letters of no objection to GRAS (generally recognized as safe) status for stevia-based Reb A at 95 percent purity or above in December.
Flavour masking
Scientists have also been exploring ways to mask the liquorice or bitter flavours associated with the Reb A stevia extract. The problematic aftertaste has presented difficulties for companies wishing to use the sweetener, and flavour companies have been trying to find ways to mask it without detracting from the perceived benefits of its natural status.
Cargill recently announced a dual-layered approach, starting with its patented technology examining taste responses to Reb A “at a cellular level” and then developing flavour solutions based on these findings.
Comax Flavors released a natural masking flavour in March to mask the bitter aftertaste associated with stevia-derived sweetener Reb A.
A month earlier, Givaudan claimed that it had discovered the bitter taste receptors for stevia, allowing it to focus its flavour ingredients research on blocking the mechanism of these receptors.
The company has said that it is in the process of applying for patents related to the discovery.
Firmenich is also active in the area, having signed an exclusive global collaboration with Reb A supplier PureCircle to provide a formula for applications using the stevia-derived sweetener.
Firmenich said in January that it has developed innovative flavor systems for Reb A, which will be rolled out across food and beverage applications.
Patrick Firmenich, CEO of Firmenich, said: “Reducing sugar in food and beverage products, while maintaining consumer preference, is one of the biggest challenges in our business today.
"By combining PureCircle’s know-how in Reb A with Firmenich’s expertise in sweetness enhancement and flavor masking, I believe that we can fulfill consumer desires for great tasting, low sugar, low calorie foods and beverages.”
Photo-stability
In September a new study from Coca-Cola reported that its high purity stevia extract (rebaudioside A) does not degrade in beverages on exposure to light. Published in the Journal of Agricultural and Food Chemistry, this research was seen as important for establishing the stability of the Stevia rebaudiana (Bertoni)-derived sweetener rebaudioside A.
The results also challenge an earlier study from the 1980s that reported significant degradation of rebaudioside A on exposure to sunlight, equivalent to one week of sunlight during the summer.
To read the article about the study, click here.
Health benefits
Stevia glycosides (SGs) have been reported to not only sweeten but also have some health benefits, including effects on blood pressure and blood sugar levels. Indeed, these observations formed the basis of a citizen’s petition filed by a Washington DC-based law firm called Coburn & Coffman PLLC.
The petition, filed in October, focused on § 301(ll) of the Federal Food, Drug, and Cosmetic Act (FFDCA), and was made on the grounds that SGs have been studied for therapeutic uses, thereby contending that SGs are drugs and therefore cannot be legally added to conventional foods.
In December, FDA concluded that it had no objection to rebiana, (Reb A) at 95 percent purity or above, having GRAS (generally recognized as safe) status as a general purpose sweetener for food and drink, not just as a supplement.
Other health benefits include a report from Indian researchers in 2007 that stevia may also be a rich source of antioxidants and may protect against DNA damage and cancer.
According to findings in the Journal of Agricultural and Food Chemistry (2007, Vol. 55, pp 10962-10967), researchers led by Srijani Ghanta from the Indian Institute of Chemical Biology in Kolkata reported that an extract from Stevia rebaudiana leaves was found to contain an abundance of antioxidant polyphenols, including quercitrin, apigenin, and kaempferol.
Ghanta and his co-workers used methanol and ethyl acetate for the extraction, Subsequent tests showed that the extract could protect against DNA strand scission by hydroxide radicals.
Ordinary vinegar – acetic acid – may prevent the build up of fat, and therefore weight gain, according to results of a study with mice from Japan.
Animals fed a high-fat diet and supplemented with acetic acid developed about 10 per cent less body fat than mice just eating the diet, according to findings published in the Journal of Agricultural and Food Chemistry.
If the results can be repeated in further studies, particularly in human studies, it could see vinegar establish itself in the burgeoning weight managementcategory, estimated to be worth about US$0.93bn (€0.73bn) in Europe in 2005 and $3.93bn in the US, indicating that call to slim down or face the health consequences is being heeded by a slice of the overweight population at least, according to Euromonitor International.
The Japanese researchers, led by Tomoo Kondo from the Central Research Institute of the Mizkan Group Corporation, found that vinegar was working at a genetic level, by influencing genes linked to fatty acid oxidation and heat-generating (energy burning) proteins.
“We intend to perform further clinical studies to confirm fat pad reduction and energy consumption enhancement by vinegar intake. Moreover, we will investigate the effect of acetic acid on fatty oxidative activation in other organs, particularly skeletal muscles,” wrote the researchers.
This is not the first time vinegar has been linked to weight control. In 2005 scientists from Lund University reported that increasing intake of the common flavouring could help dieters eat less and reduce cravings brought on by sugar peaks after meals (European Journal of Clinical Nutrition, Vol. 59, pp 983-988).
Study details
Kondo and co-workers fed mice a high-fat diet, with 50 per cent of energy coming from fat, and treated the animals with 1.5 per cent vinegar (high-dose group), 0.3 per cent vinegar (low-dose group), or water (control group).
At the end of the study, the researchers noted that that both vinegar groups produced reductions in fat mass of about 10 per cent, with no apparent dose-dependent effect, compared to the control mice.
Furthermore, the researchers noted changes in the gene-expression of peroxisome-proliferator-activated receptor-alpha (PPAR-alpha), which controls enzymes linked to fatty-acid-oxidation, such as acetyl-CoA oxidase and carnitine palmitoyl transferase-1, as well as a protein linked to thermogenesis called uncoupling protein-2.
“The results of this study suggest that acetic acid suppresses body fat accumulation by increasing fatty oxidation and thermogenesis in the liver through PPAR-alpha,” wrote the researchers.
Journal of Agricultural and Food Chemistry
Published online ahead of print, ASAP Article, doi: 10.1021/jf900470c “Acetic Acid Upregulates the Expression of Genes for Fatty Acid Oxidation Enzymes in Liver To Suppress Body Fat Accumulation”
Authors: T. Kondo, M. Kishi, T. Fushimi, T. Kaga
What I Know at 64 that I Didn’t Know at 24 - by Drew
This is a guest post written by my father, Drew. He is a wise man. I am honored by his decision to contribute to our blog. In his own words, here are 10 life lessons he has learned over the last 40 years.
Key to a Happy Marriage: Listen to the story, then listen some more, then listen even more. Don’t try to offer brainy solutions. Occasionally state in a quiet, respectful tone the words, “Yes, Dear”.
You are what you eat. Read about nutrition – certain foods agree with you, others don’t. Experiment with your own body chemistry. I try to avoid coffee and sugar.
The French have an aphorism that you don’t appreciate something until you don’t have it anymore. In 40 years from now what is it that you will regret not having accomplished, appreciated or attempted? Do it, appreciate it, attempt it NOW!
The greatest “adventure” is the ability to INQUIRE, TO ASK QUESTIONS. Sometimes in the process of inquiry, the search is more significant than the answers. Answers come from other people, from the universe of knowledge and history, and from the intuition and deep wisdom inside yourself.
Physical exercise is important at any age to reduce stress and optimize well being. Include the full range of cardiovascular, muscle building and stretching –yoga. Join a health club with a swimming pool. When you can’t get to the health club, take 30 minute brisk walks, breathe and be in the moment.
Life gives and takes away. During difficult times, be committed to resolving problems, but also lighten up and ride the waves of impermanence. What is a monster problem today will be a forgotten thought in the future.
Achievements are the result of preparation.
Supporting, guiding, and making contributions to other people is one of life’s greatest rewards. In order to get, you have to give.
Time is of the essence. You are born and you will die. Don’t waste the time in between. Use a time management system to control events, rather than have events controlling you. Read Getting Things Done by David Allen.
Shakespeare’s character Hamlet tells us that “nothing is good or bad as thinking makes it so”. As a problem solver, or at any point to gain clarity with your own mind and emotional state, try this inquiry from the author Byron Katie: What is the “story” that is going on in my mind at this moment? Is it true? How do I know that it is true? What is the situation like with this story? What would my life be like at this point without this story?
Here is a list of 26 life lessons I have learned thus far at the age of 26. I pass this list on to you with the simple hope that it makes you think. Sometimes thinking about your life and sorting out what you have learned is just as important as tackling a new venture.
Being an adult can be fun when you are acting like a child.
Love has nothing to do with looks, but everything to do with time, trust, and interest.
Laughing, crying, joy and anger… All are a vital. All make us human.
The greatest truths in life are uncovered with simple, steady awareness.
Greed will bury even the lucky eventually.
Bad things do happen to good people.
Paving your own road is intelligent only if nobody has gone exactly where you are going.
Uncertainty is caused by a lack of knowledge. Hesitation is the product of fear.
Time heals all wounds… regardless of how you feel right now.
Most of the time what you are looking for is right in front of you. - really??
Your health is your life.
Chance is a gift, so act on chance when given the opportunity.
Kindness and hard work will take you further than intelligence.
People deserve a second chance, but not a third.
Marry your best friend.
Take lots of pictures. Someday you’ll be really glad you did. - yes I realised this eversince my work n travel
Money makes life easier only when the money is yours free and clear.
Carelessness is the root of failure
Your actions now create memories you will reminisce and talk about in your elder years.
Stepping outside of your comfort zone will put things into perspective from an angle you can’t grasp now.
Motivation comes in short bursts. Act while it’s hot.
Purposely ignoring the obvious is like walking backwards toward the enemy.
Taking ownership of failure builds the foundation for success.
First impressions are completely worthless 50% of the time.
Beauty – Because beauty is in the eye of the beholder.
True Friendship – Through thick and thin, they stood by your side. They were there when you had nothing but them.
Peace of Mind – It can only be acquired with an honest heart.
Beginner’s Eyes – You’ll never see it again for the very first time.
The Joy of Telling an Interesting True Story – One of the most enticing roles we lead in life is that of a storyteller. There are few things more satisfying than telling a true story that others enjoy listening to. [reminds me of pam :) always telling us her interesting stories]
Happiness – True happiness is achieved by doing what you love and being involved in something you believe in.
Success – Success is simply excelling at doing what you love.
A Single Moment of Time – Once it’s gone, it’s gone. Don’t miss it.
A Baby’s Laughter – Babies don’t care about money. They care about kindness, love, and living in the moment.
Surprise Encounters with Long-Lost Friends – You haven’t seen them in years, and you figured you’d probably never see them again. Then suddenly, there they are standing right in front of you.
The Feeling of Self-Accomplishment – You set your sights on a specific goal and followed through until you achieved it. Now that’s something to celebrate.
The Sound of Raindrops Outside – …as you snuggle up on the couch. Few sounds are more soothing.
A Good, Genuine Conversation – Those moments of verbal bonding when the topic of conversation flows seamlessly and all parties involved gain as much as they put in.
An Unexpected Compliment – It seems like just another dreary Monday afternoon, but then she walks into your office and says, “I love your shirt. That color looks great on you.”
The Feeling You Get When Your Idea Works – You’ve been struggling to resolve a complex problem all day, but you just can’t seem to get it right. Filled with frustration, you decide to try one last idea before calling it a night. You’ve had many ideas before that failed miserably… but this time it works.
Randomly Hearing Your Favorite Song – You’re stuck in bumper to bumper rush hour traffic, so you crank on a radio station for a little distraction. The opening notes to your favorite song instantly chime in.
Watching a Live Blooper Unfold in Front of You – As you walk alongside a friend, she trips over her own feet, wobbles erratically, regains her balance, and then tries to play it off like nothing happened. Hilarious!
A Sunny Sunday Afternoon – The birds are chirping, a light breeze in blowing through your hair, and the sun’s rays are warming your cheeks.
The Rush of Adolescent Love – Those magical moments of adolescent lust and affection that only you and one other person rightly remember.
Being In The Right Place at The Right Time – You’re sitting in the nosebleed seats at a professional baseball game. The home team batter cranks a monstrous, game-winning home run. The ball bounces off another fan’s glove two seats in front of you and lands right in your lap.
The Recollection of Great Childhood Memories – Do you remember the first time you learned to ride a bike? What about wrestling with your dad? Or climbing trees with your friends?
Reminiscing About Old Times with Your Best Friend – Those crazy life experiences only the two of you lived through together. Like that wild 24 hour road trip to Atlanta, or that drunken night on the 3rd floor balcony of your college apartment.
Passion – True wealth comes naturally to those who follow their hearts. You can’t pay someone to be emotionally passionate about something. Nor can you pay them to psychologically give-up on their passions.
Objects of Sentimental Value – Old family photos, your great grandmother’s music box, that painting your baby brother made for you… some things are priceless.
The Comfort of an Old Familiar Smell – You just pulled into your parent’s driveway after being away for a long while. You smell familiarity in the air, the scent of the pine tree in the neighbor’s yard. As you head through the front door, more familiar smells consume your senses. Gosh, it feels good to be home.
The Hilarity of an Inside Joke – You’ll never get it unless you were there at its inception.
Amazing Talents You Are Born With – Like the mind of a genius or the voice of an angel.
The Excitement of Making Someone Else Smile – Because her smile makes you smile back.
Exercising Your 5 Senses – Sight, hearing, smell, taste and touch. Each provides a gateway to rewarding personal experiences.
Sharing a Good Laugh with Friends and Family – Some of the most memorable moments in your life will be moments spent in laughter.
The Warm Coziness of Your Own Bed – No bed is more comfortable than your own.
Watching Wild Animals in Nature – Like a hawk gracefully soaring above the tree line, or a deer prancing across a grassy field.
A Home – Money can buy a house, but not a home. Because home is where the heart is.
Waking Up to the Smell of a Home Cooked Meal – You were still asleep, but someone special knew you’d be hungry soon.
The Peaceful Sound of Absolute Silence – Shhhhh…
Streams of Consciousness and Clarity – You’re ‘in the zone!’ Act while your mind is hot.
The Sound of a Light Breeze Through the Trees – It’s the sound of Mother Nature all around you.
The Captivating Experience of People Watching – The interesting (and sometimes foolish) things people do never ceases to please. You can’t buy this quality of entertainment.
Watching the Sunrise and Sunset with Your Beloved – Make time for this. It’s worth it.
The Sound and Sight of Ocean Waves – Another phenomenal act of Mother Nature.
The ‘Pump’ After a Great Workout – You feel like you can conquer the world.
The Blissful Act of Daydreaming – Just being… and thinking… and dreaming.
When She Says “I Love You” - …and you know she means it because you can read the sincerity in her eyes.
When an Unlikely Someone Remembers Your Birthday – A friend you haven’t seen in over a month calls you at 9AM on your birthday just to say “happy birthday.”
Finding Something You Thought You’d Lost Forever – You searched for it for days and finally gave up. Now, six months later, it basically appears right in front of you.
The Inspiration Behind Creative Works of Art – Every piece of art is priceless in the eyes of someone who can relate to it. The creative inspiration behind these works of art is no different.
When Your Pet Snuggles Up Next to You – It’s just soooo cute.
A Moment of Eye Contact with an Attractive Stranger – You’ve never seen them before, and you may never see them again. But a moment was shared.
A Long Hug from a Loved One – Those deep, warm hugs you wish you could nestle in forever.
Happily Singing at The Top of Your Lungs – Well… You know you make me wanna shout! Kick my heels up and shout! Throw my hands up and shout! Throw my head back and shout! Come on now… Shout!
Seeing Your Breath on a Chilly Night – A simple phenomenon that has entertained children since the beginning of mankind.
The Feeling of Acceptance – You’re now a part of something greater… and it feels good.
Watching the Clouds Form Cool Shapes – Never the same show twice.
Cuddling a Newborn Baby – Precious… simply precious.
When You Know You Can Trust Someone – You can see it in their eyes and you can feel it in your heart. They have no ulterior motive.
Sitting Around a Bonfire with Your Friends – One of the greatest settings for reminiscing and storytelling with those your care about.
Seeing Two Elderly Folks Who are Madly in Love – It’s a sight of love that has surpassed the tests of time.
The Beauty of a Moonlit Sky – Few simple pleasures are more satisfying than gazing up into a starry, moonlit sky.
The Awesomeness of Skipping Rocks Across Water – It doesn’t matter how old you get, this one never gets old.
Watching Lightning in the Distance – Peaceful and powerful at the same time.
Slow Dancing in Your Living Room - Dancing is like dreaming with your feet. -Constanze
Knowing She’ll Be There When You Get Back – Yes. There is stability in your life. And she’s a big part of it.
High-pressure processing (HPP) technology developed by Australian researchers to extend shelf life of chilled perishable products without the use of preservatives
High-pressure processing (HPP) technology developed by Australian researchers to extend shelf life of chilled perishable products without the use of preservatives, is the star turn of a new fruit-juice manufacturing plant hailed “the first of its kind”, which opened recently in Melbourne, Australia.
The “unique” benefits of HPP are that it kills yeast, mould and bacteria but does not affect freshness, flavour, colour, texture or nutritional value of food, says the developer Food Science Australia (FSA), a food, health and nutrition research organisation.
The technology, which is used commercially for the first time in the Melbourne plant, involves using pressures of about 6,000 times average air pressure to pasteurise the food. It could replace the use of preservatives and heat treatments which affect taste and nutritional value, according to FSA Innovative Foods Centre director Dr Kees Versteeg.
Dairy industry
FSA worked with Donny Boy Fresh Food , maker of Preshafruit juices, on juices and other foods to be treated with HPP. Donny Boy is claimed to be the first company in the world to supply HPP fruit to the dairy industry.
Opening Donny Boy’s Au$1.4m (€771,000) processing plant in Melbourne last week, the state of Victoria’s Premier John Brumby said: “This new processing facility is the first of its kind in Australia…...”
He continued: “Victoria is the second-largest manufacturer of Australia’s fruit juice drinks, accounting for about 28 per cent of the nation’s total fruit juice. Victoria’s horticulture industry, including fruit growing, has an annual turnover of Au$1.92bn (over €1bn) and exports are worth Au$226m (nearly €125m).”
Extensive research
Dr Versteeg commented: “It is exciting and rewarding to now see our extensive research and work in products on the supermarket shelves and being used as an ingredient in food service and industrial applications such as fruit for yoghurt.”
Donny Boy managing director Andrew Gibb says FSA’s involvement was essential to his company’s start-up: “Our company began life at Food Science Australia’s Innovative Foods Centre. We undertook all trials and first commercial production of our Preshafruit juices and fruits at FSA.”
Soy protein could lead to foamier egg foams: Study
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
Scientists from Iowa State University used a simple chemical modification technique to produce a soy protein which could also improve the foamingperformance of egg white contaminated with yolk or other lipids.
“It is expected that such modified soy protein isolate can be used as an additive or ingredient in foaming formulation, especially when the egg white protein is suspected of lipid contamination,” wrote Guang Wang and Tong Wang in theJournal of Food Science.
Regarded as a premium ingredient with a high value-added perception from the consumer, eggs also hold a strong appeal for product formulators due to their wide range of functionalities, including coagulation, emulsification, foaming and crystallisation control.
However, soaring prices for grains such as soy and corn - that have seen feed costs leap by 30 per cent in twelve months - have hit egg prices particularly hard because the cost of feed is a large slice of overall costs when compared to other livestock such as beef cattle.
The new study, funded by the American Egg Board, investigated if chemical modification of a soy protein isolate (ADM) could subsequently improving foaming when added to both pure egg white and a yolk-contaminated egg white.
“The extent of yolk contamination may vary from 0.01 per cent to 0.2 per cent depending on specific operational conditions and raw material quality,” explained the researchers. “Even with 0.01 per cent contamination, egg white showed reduced foam expansion.”
The soy protein underwent an esterification reaction with methanol and hydrochloric acid. This modification was found to change the isoelectric point from 4.5 to about 10. The isoelectric point (pI) is the pH at which the egg protein has no electrical charge. The researchers used sonication, a technique whereby sound waves are used to irradiate the ingredient and speed up the reaction, and they found this was effective in redispersing the soy protein and improving the solubility profile.
When added to the egg white prior to foaming the modified protein “increased the foaming performance of both pure egg white and yolk-contaminated egg white”, wrote Wang and Wang.
Furthermore, when added to egg white contaminated with 0.4 per cent yolk, the researchers noted a full restoration of foam expansion and foam liquid stability, they said.
“It even out-performed the foaming of pure white protein,” wrote the researchers. .
Source: Journal of Food Science
Published online ahead of print, doi: 10.1111/j.1750-3841.2009.01306.x “Improving Foaming Properties of Yolk-Contaminated Egg Albumen by Basic Soy Protein”
Authors: G. Wang, T. Wang
I'm quite amazed you can be officially married in Singapore within 3 minutes after 3 months' wait.
I thought the whole process from entering the room (Registry Office) to leaving would be like at least 10-15min. But with all the talking by the middle-aged lady and the vows, 4 signatures (of bro, Wendy and ma and pa as witnesses), exchange of rings and a kiss, we were in and out of the room in just 3 minutes or so. That's like so fast!
And we didn't even have to wait outside the room much at all. Once we entered the building at about 345pm, the person at the door checked the identification documents, asked for confirmation, sent us in and there on the flatscreen TV were instructions that bro and Wendy were to wait outside the Registry Office. Then in under 1 minute, people exited from the room and viola! It was their turn! I was sort of expecting some hallway to go through or something but that's that, a room about the size of a master bedroom.
Anyways after that we took some photos at the entrance of the building before walking through the park to Clarke Quay for drinks, taking photos and stopping by to watch the X-swing along the way. There was some shopping following which we had an expensive Chinese dinner at Spring Court, Chinatown. There were 8 of us and the bill came up to around $340+! It was my parents' treat since Wendy's family just came over from Malaysia today. They ordered an 8-course set consisting of Braised Shark's Fin Soup with Crab Meat, Deepfried Live Soon Hock Fish, Roasted Chicken, Deepfried Scallops with Yam, Braised Puay Leng with Abalone Mushrooms, Steamed Live Prawns, Chicken Glutinous Rice in Lotus Leaf (which we changed to noodles for an additional $8 - so not worth it) and Water Chestnut Paste.
Oh boy the most cost-unworthy dishes were the Shark's Fin Soup and the noodles, cos they were so poor in flavour. The most cost-worthy and best-tasting dish was actually the Peking duck. They had some promotion where any table that spends above $80 gets a Peking duck for just $0.80. The roasted duck skin was so flavourful :) The fish and yam were very well deepfried and aromatic. We could taste the freshness of the fish too and the mild sauce accompanied it well. There could have been a bit more taste in the yam though. The prawns were very tasty due to the garlic green chilli sauce that came with the prawns. I actually wanted the chicken changed to something else too but we didn't cos it would result in further additional costs... it was well-roasted with nicely crispy skin but the taste was too boring for me. I never liked this dish in the various wedding dinners I have attended. There was some soil taste in the veggies and the flavour was quite unevenly spread but I liked the mushrooms and the wok hei taste in some of the veggies. I thought the dessert was had quite a likable fragrance of water chestnuts but the others' comments were rather average.
We brought the duck meat and some of the leftover chicken meat home.
I got my new laptop, Toshiba R600 on 25 Aug 2009 and I've been loving it :) It's light (1.09kg - I've brought it to school more times in the 1plus week than I had in the 2 years of my HP dv1000), has tapping sounds when type (I like), has good wireless, is sleek and pretty imo, has a well-placed speaker at the bottom left hand corner. Just one bad point - the speaker is just this 16-tiny hole thing at the top left hand corner so the sound is quite bad unless I wear earphones. Quite a sad thing cos I like to listen to songs, preferably without earphones. And I took awhile to get used to the END button not being at the bottom right of the keyboard since that's where it was on my old laptop and I use it very frequently. (It's now at the top right)
I got my Nike backpack in the US and I have been carrying it since I got my laptop cos it has a laptop compartment. The reason I love it is because of all it's compartments! There are three main compartments that are really spacious. The biggest one holds everything; the middle one has a big surface area and I put my Ipod nano there so I can easily find it whenever I want to; and the one most in front holds all the small stuff and has other small compartments for handphone (with a velcro over so it doesn't drop out), pens, one sized just nice for a pack of tissue, and another zip compartment big enough to put pads heh. There's also a special MP3 player compartment at the top of the bag which is quite pretty (and which I only realised after a few days of using my bag), but I still prefer putting my player at the middle compartment. Wheeee one of the best designs of a backpack I've ever had :)) and it's quite light on it's own!
Oh yea, I quite like my new handphone toos! It's not all that as awesome as the above two heh so I am not loving it but it's still good. Nokia 5630 XpressMusic. Very handy, photos are pretty but close up shots are blur, good speaker volume, has the end call key doubled up as the switch off/change profile key (good change). The vibration isn't strong enough so when it's on silent mode, I usually don't know when I get a message.
a side note on my work and travel. There was more than US$4000 in total of fraudulent transactions on my credit card!
1. Life isn't fair, but it's still good.
2. When in doubt, just take the next small step.
3. Life is too short to waste time hating anyone.
4. Your job won't take care of you when you are sick. Your friends and parents will. Stay in touch!
5. Pay off your credit cards every month.
6. You don't have to win every argument. Agree to disagree.
7. Cry with someone. It's more healing than crying alone.
8. It's OK to get angry with God. He can take it.
9. Save for retirement starting with your first paycheck.
10. When it comes to chocolate, resistance is futile.
11. Make peace with your past so it won't screw up the present.
12. It's OK to let your children see you cry.
13. Don't compare your life to others. You have no idea what their journey is all about.
14. If a relationship has to be a secret, you shouldn't be in it.
15. Everything can change in the blink of an eye. But don't worry; God never blinks.
16. Take a deep breath. It calms the mind.
17. Get rid of anything that isn't useful, beautiful or joyful.
18. Whatever doesn't kill you really does make you stronger.
19. It's never too late to have a happy childhood. But the second one is up to you and no one else.
20. When it comes to going after what you love in life, don't take no for an answer.
21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special..
22. Over prepare, then go with the flow.
23. Be eccentric now. Don't wait for old age to wear purple.
24. The most important sex organ is the brain.
25. No one is in charge of your happiness but you.
26. Frame every so-called disaster with these words 'In five years, will this matter?'
27. Always choose life.
28. Forgive everyone everything.
29. What other people think of you is none of your business.
30. Time heals almost everything. Give time time.
31. However good or bad a situation is, it will change.
32. Don't take yourself so seriously. No one else does.
33. Believe in miracles.
34. God loves you because of who God is, not because of anything you did or didn't do.
35. Don't audit life. Show up and make the most of it now.
36. Growing old beats the alternative -- dying young.
37. Your children get only one childhood.
38. All that truly matters in the end is that you loved.
39. Get outside every day. Miracles are waiting everywhere.
40. If we all threw our problems in a pile and saw everyone else's,we'd grab ours back.
41. Envy is a waste of time. You already have all you need.
42. The best is yet to come.
43. No matter how you feel, get up, dress up and show up.
44. Yield.
45. Life isn't tied with a bow, but it's still a gift.
I guess I should be quite ashamed to admit that only in year 3 do I find out that there exists the low sodium flavour enhancers monoammonium glutamate and monopotassium glutamate. Wells at least I learnt it on my own :) heh.
IFT - Whole grain cereals, popcorn rich in antioxidants
8/24/2009-At the 238th National Meeting of the American Chemical Society (ACS) on Aug. 18, scientists reported that snack foods like popcorn and many popular breakfast cereals contain “surprisingly large” amounts of healthful antioxidant substances called “polyphenols.” Polyphenols are a major reason why fruits and vegetables—and foods like chocolate, wine, coffee, and tea—have become renowned for their potential role in reducing the risk of heart disease, cancer, and other diseases. Until now, however, no one knew that commercial hot and cold whole grain cereals—regarded as healthful for their fiber content—and snack foods also were a source of polyphenols. “Early researchers thought the fiber was the active ingredient for these benefits in whole grains, the reason why they may reduce the risk of cancer and coronary heart disease,” said Joe Vinson, study leader and chemist at the University of Scranton in Pennsylvania. “But recently, polyphenols emerged as potentially more important. Breakfast cereals, pasta, crackers, and salty snacks constitute over 66% of whole grain intake in the U.S. diet.” The researchers found that whole grain products have comparable antioxidants per gram to fruits and vegetables. The whole grain cereal with the most antioxidants are made with wheat, with corn, oats, and rice cereals following in descending order, according to Vinson. He also noted that raisin bran has the highest amount of antioxidants per serving, primarily due to the raisins.
Bran cereals made from wheat overall do not have more antioxidants than wheat cereals, though they do have more fiber, he said. In other findings, he said that whole grain flours are very high in antioxidants; whole grain snacks have slightly lower levels of antioxidants than cereals; of snacks, popcorn has the highest level of antioxidants; and there is a wide variation in the amount of antioxidants in each class of cold cereal. ACS press release
Nutritional psychologist Marc David, MA, says we don’t have enough vitamin P — pleasure, that is — in our diets. And he’s not just talking about recreational enjoyment. The level of enjoyment we experience in eating our food has very real biochemical consequences that directly affect our metabolism and digestion, says David, founder of The Institute for the Psychology of Eating and the author of The Slow Down Diet: Eating for Pleasure, Energy and Weight Loss (Healing Arts Press, 2005). “Half of nutrition is what you eat,” he explains, “but the other half is how you eat.” In this, the first of a five-part series of interviews with David, we asked him to elaborate on the role that pleasure and appreciation play in creating a healthy relationship with food.
Why is eating for pleasure so important? We are all programmed to seek pleasure and avoid pain. It’s the most primitive part of the human nervous system. So, when you eat, you are seeking the pleasure of food, and you are avoiding the pain of hunger. But here’s the trick: You can’t receive pleasure unless you are aware that you are engaging in it. So, if you’re eating food and you’re not paying attention — if you’re watching TV, talking too much, rushing or reading — you will potentially miss the experience of pleasure. And, if you do not get the pleasure that you seek, the brain often interprets that missed experience of pleasure as hunger. You’ll want more food, so then you’ll be wondering: Do I have a willpower problem? But there’s no willpower problem — the problem is we are not entirely there when we eat. We’re not getting the full experience, and so we are left feeling hungry.
So, what we think of as overeating is actually about underappreciating? Yes, this thing we’ve called overeating is really a product of our culture, which has us moving too fast. And the faster you go, the less your brain and digestive physiology can actually experience what’s going on with food. It takes the brain about 20 minutes to realize when we’re full. This raises a simple but very important point: When it comes to properly registering both the nutrition and satisfaction inherent in the food we’re taking in, the body needs time and focus to figure out what’s going on. That’s just how we’re wired.
And the link between pleasure and your metabolism? Pleasure catalyzes a relaxation response, and the same switch in your brain that turns on relaxation — the parasympathetic nervous system — also turns on full, healthy digestion and assimilation. Conversely, the same switch in your brain that turns on stress, anxiety and fear — the sympathetic nervous system — turns off digestion and assimilation. So, there is a direct biochemical connection between eating with pleasure and our digestion and long-term calorie-burning metabolism.
You could be eating your favorite ice cream cone, but if you’re miserable and stressed-out and guilty while you’re eating it, you are not receiving that pleasure. Also, you’re actually shifting yourself into a stress response, which will put you in a mild degree of digestive shutdown, which means you’re excreting nutrients and not absorbing them fully, and you’re increasing your output of cortisol and of insulin, which will signal your body to store fat.
How can we learn to eat with more pleasure and awareness? First and foremost, we need to slow down and notice, as well as savor and receive. The only way to eat with pleasure is to notice if there’s any pleasure to be had. So be attentive, take your time, and delight in your food. You may find you don’t actually enjoy certain foods as much as you think you do, or that it doesn’t take nearly as much to satisfy you. I once asked a client to slow down and really savor the Big Macs he felt compelled to eat daily, and when he started fully experiencing them — flavor, aroma, texture — he found himself completely repulsed.
You recommend doing a “Forbidden Foods Inventory” of foods we love but feel we “shouldn’t” eat. Why? Doing an inventory of all the foods that give us pleasure allows us to play with our “shoulds” and “shouldn’ts.” And once you’ve got your list, you can figure out how to include those foods in moderation in a way that works for you.
Let’s say pancakes are on your “Forbidden” list. You might decide that Sunday morning is when you’re going to have a couple pancakes and really enjoy them. Are you going to have unlimited pancakes seven days a week? That’s probably not the best thing for you. But conscious doses of pleasure throughout the day and the week put us in a place where we’re honoring our desires and at the same time nourishing our bodies in a thoughtful way.
Orange: This color of luxury and pleasure appeals to the flamboyant and fun-loving person who likes a lively social round. Orange people may be inclined to dramatize a bit, and people notice them, but they are generally good-natured and popular. They can be a little fickle and vacillating, but on the whole they try hard to be agreeable. Orange is the color of youth, strength, fearlessness, curiosity and restlessness.
JC and Sec
Blue: Soft, soothing, compassionate and caring, Blue is the color of deliberation and introspection, conservatism and duty. Patient, persevering, conscientious, sensitive and self-controlled, Blues like to be admired for their steady character and wisdom. They are faithful, but are often worriers with somewhat inflexible beliefs and can be too cautious, and suspicious of flamboyant behavior.
Pri
Yellow: The color of happiness, wisdom and imagination, Yellow is chosen by the mentally adventurous, searching for novelty and self-fulfillment. Yellow usually goes with a sunny and shrewd personality, with a good business head and a strong sense of humor. It is the color of intellectuality and all things to do with the mind. Yellow folks are usually clear and precise thinkers who have a good opinion of their own mental capacities and who have lofty ideals. They may at times tend to shun responsibility, preferring freedom of thought and action. http://www.care2.com/greenliving/favorite-color-personality.html
Just want to leave a note that I'm happy and glad that I've got each and everyone of my dearest friends.
And I'm so happy and excited for Kaiyun who's going to Scotland to present her FYP and plaY for a week! Wheeee~
edited to add: I just read some of my previous posts. and I'm so glad I did blogging cos I don't even remember having blogged about most those stuff or that their contents even occurred. sad to say I stopped blogging for one and a half years since that meant those written records of my past thoughts missing...
I just thought I should write something about my whole USA Work and Travel Summer 2009 experience.
Wells. As I have told several people, it's the best summer I've had. Now thinking back, I really love the entire experience, regardless of the bad events that occurred. It's probably good to summarise the key events. Hmms. The good ones first :)
Gosh. I haven't blogged in almost one and a half years. And that's how long I hadn't thought to myself in typing. Now I remember how much I blogged at some periods in time. Whoops. heh. My old bad habit again - sidetracking.
Alrights. From the photos (I wish I could do it from memory but as my memory goes, I could have missed out on important stuff), one of the most special nights was our last night on Mt. Rainier. There was a party for us (it wasn't planned at all but wells I guess it should be expected - we had parties for the others from SG before they left), where we had a belly dancing show by our super hospitable supervisor who has became our friend; drank, got drunk and started hugging and pretending to kiss one another; and had lots of photos taken (including one with 7 of us on the top bunk of a double decker bed and 2 below in danger heh). I was the most drunk (being the most easily drunk) and got put to bed - fortunately the party was held in our room.
Some of the most awesome views I had included of course those on Mt. Rainier - the mountain range along the way on the shuttle van up to Paradise Inn (I especially liked a particular spot when it was covered by snow, I think it's called the Nisqually Valley, and the view of the mountain range when the sun was setting) and Comet Falls; the aerial view of Longmire (impressed me probably cos I hiked to get to the point); the Grand Canyon and the sunset and sunrise there; the Venetian in Las Vegas; Niagara Falls; New York City at night from the top of the Empire State Building. Oh ya! I had actually forgotten about the Golden Gate Bridge in San Francisco! These were really must-sees.
The places which made me feel really good were the Old Town in San Diego (a place where I would love to take my time to relax quietly in, take little walks around hand-in-hand in the morning or evening or night with the love of my life - unfortunately I don't have one at the moment - or simply to explore with a few good friends); and Hualapai Ranch in Grand Canyon West Rim (a place which is wonderful for a relaxing short stay - short cos it's hot when the sun is out so evening to next morning would be ideal). The second I did had the opportunity to experience but for the first we had merely less than an hour we didn't even get to properly see muhc so it's still a dream. Oh. I'm surprised I have a dream for once. Whee. Rarely have I ever had things I dreamt of doing. There are things I want to do e.g. drive, but I don't remember dreaming of doing stuff. Whee. This is nice.
Mmm a list of the nice/memorable/fun/funny things that I did for the first time in my life. Been on an active volcano, such a pretty one at that. Experienced snowing, lay on the snow, made a snowball - combined to form a little snowman, wrote my name on snow, left my handprints and shoeprints on snow, left my footsteps on a slightly snowed road. Warmed myself at a fireplace. Hiked on snow cover trails. Saw so many waterfalls. Saw deers, chipmunks, foxes, raccoon. Slid about three storeys down a snow slope sitting on a trash bag several times until my feet were freezing from the snow that got in. Stood in the middle of a mountain road to have a silly-looking photo of me looking up taken. Stood at the side of the mountain road to have silly-looking photos of me pretending to be falling off the mountain taken. "Rock-climbed" on a mountain. Put a giant acorn in my mouth. Made a wish and blew at a dandelion parachute ball. Been in a mobile home, especially one that's so fully equipped with a luxurious living room and master bedroom (both with toilets attached). Played games with senior Americans. Stood on a fallen tree trunk more than 10 metres long. Sat on the fallen tree trunk at a spot that's my height off the ground. Played Clue, Jenga in the middle of a hotel lobby in the middle of the night. Hitched rides from all sorts of Americans - young couple, nurse with a nephew, young woman who smoked, couple in the 30s with one of their moms, and two female working adults (one in Golden Gate Park and one in downtown LA who looked Japanese). Hitched rides from wonderful fellow Mt. Rainier employees whom we didn't really know - one of the chefs from Paradise Inn in his 30s and an elderly female retail assistant. Saw llamas. Saw hailstones falling. Fed birds directly while sitting on a big rock on the mountain. Hiked so high that I could see the aerial view of all the buildings at where I started. Played Monkey with my supervisors and co-workers on an outing. Saw and took photos (many of them) of my friends getting carried away and thrown into a freezing lake. Played dominoes. Saw heart-shaped leaves. Had a series of photos of me and an Indian friend (holding a black umbrella in front of her) walking heel to toe taken. Walked along a backroad on the mountain and singing. Helped an Indian friend to wrap her face with her thick scarf such that she looked like a terrorist. Had friends stop a guy from leaving the girls' room and forcing him to drink more. Was stopped by a friend from leaving her room after she got high from beer. Got super high from playing table football. Saw several parked vintage cars and had photos taken with them. Called home in a dorm that's 15 hours time difference away from home. Posed with a banana. Treated my supervisor/friend to dinner. Crossed a freaking cold stream barefooted. Had a shopping trip made successful by hitchhiking. Had my hair braided. Celebrated Father's Day for our supervisor/friend, making him cry and got kissed on the cheeks by him. Shared 2 USA-made Nissin cup noodles with lots of ham and onion added, with 5 other girls. Experienced snowing again on the official second day into the summer season. Crossed a suspension bridge more than 15 metres long that had a sign saying "recommended one person on bridge at a time". Hugged a thousand year old Cedar tree which had a trunk that needed at least 5 of me to hug around it fully. Went white-water rafting. Was driven along a US road with blasting music. Had a Chinese/Singaporean meal prepared by a Chinese friend as lead chef aided by 7 others in an American mobile home and outside it with an ironing board as a preparation table and a pump tap for washing. Had an icecream treat from our boss who wanted us to finish a full house early, which we did. Watched a movie (Transformers: The Revenge of the Fallen) with 3 new friends/supervisor after work in a cinema more than 2 hours away. Celebrated 4th of July at a Puyallup Fair and got high watching a live outdoor concert with thousands others and waved a small USA flag. Attempted to have jumping shots taken in the middle of the backroad on the mountain with 7 other girls. Got unglamorously drunk on a friend's last night party on the mountain. Used my own credit card for online payment Had a friend play on a 20 year old guitar that looked more like 20 days old. Hanged around in a party (of dance, beer, bit of whiskey, bit of cheerleading stunt) for a Chinese guy in a guys' room with American guys, Turkish guys, Romanian guy, Taiwanese girls and several Chinese guys and girls. Granted a special day off on the Saturday before we were leaving to be brought by a very kind elderly couple to Sunrise (on the other side of Mt. Rainier from Paradise Inn) where the view was so amazingly beautiful and we had such a clear sight of the glaciers on the mountain and the vast forests of pine trees, were treated to a picnic, and were led by the kind driver who's almost thrice our age and went so fast ahead of us on a hike (along a trail splashed with all sorts of pretty flowers on the sides) that so tire us. Ate the best soft serve vanilla icecream I've ever had after the hike. Went to Seattle, Mt. Rainier, Puyallup, Leavenworth, Portland, Sacramento, San Francisco, Los Angeles, Grand Canyon, Las Vegas, Washington D.C. and New York. Bought so many things (like more these 3 months than my 3 years prior) I surprised not just my friends but myself as well. Saw beautiful horses close up. Drove on a US highway up to 140.
Other memorable firsts, that weren't so nice heh. Flew halfway across the world from Singapore to the US. Waited more than 6 hours at the airport while being unbearably tired. Tripped on a luggage rack, fell and knocked my forehead against the edge of a door, bleeding all over my face and had a wound 1" by 1/4". Made beds (over 400 times - est), cleaned the bathrooms over 200 times (est) and carried at least 200 really heavy bags filled with either sheets or towels up 3 storeys. Walked one and a half hours along a road under a shining sun in winter coat to get to an icecream shop to use the wi-fi, even stopping and taking photos along the way. Walked 6 hours down a mountain. Snow-shoed, walking like a penguin. Stayed overnight freezing in a fellow Mt. Rainier employee's living room at the foot of the mountain cos we shopped till too late and couldn't get up the mountain. Quarrelled with a friend to the extent of crying. Contributed to the damaging of the zoom function a friend's camera and bought her a new one at more than US$180. Took a 12-hour flight. Took a bus for 22 hours, travelling 943 miles. Rolled and back-flipped down a moving escalator. Got kissed on the cheeks by a random American stranger while posing for a photo outside a Japanese Ramen shop in East Village, New York City. Carried my 50 lb trolley luggage from 1st to 5th storey by a winding steep stairway (after carrying my over 20 lb backpack and some other smaller bags up), and down. Ran to catch a plane.
Rah no time. Gotta go start baking or I'll be late. Hopefully I can continue this soon.
Have Read
'04 year-end holidays (highest number of books read in a long time)
-The Five People You Meet in Heaven by Mitch Albom (gd read)
-Princess Diaries: Third Time Lucky by Meg Cabot (fun read)
-Tuesdays with Morrie by Mitch Albom (must read - inspirational)
-Slab Rat by Ted Heller (full of office politics and R21 stuff - not for kids)
-The Da Vinci Code by Dan Brown (makes u want to finish it)
-A walk to remember by Nicholas Sparks (simple but meaningful)
-The Prime of Miss Jean Brodie by Muriel Spark (can identify with)
-The Notebook by Nicholas Sparks (romantic love story with too much R21 stuff)
-Message in a Bottle by Nicholas Sparks (even more R21. ugh)
-The Little Prince by Antoine de Saint Exupery
-Unstrung Heroes by Franz Lidz (autobiography about his four uncles and father)
-The Rescue by Nicholas Sparks
-The Curious Incident of the Dog in the Night-Time by Mark Haddon (very unique POV of an autistic boy)
-The Summerhouse by Jude Deveraux (love the breadth of the plot, one of my favourites)
-Wild Orchids by Jude Deveraux (alternating between two first persons' view - unique, but don't like e plot)
-Sophie's World by Jostein Gaarder (philosophy tb in a story; gets abit dry though plot saved)
-forgot what i read...-
-Working Wonders by Jenny Colgan (story of an urban planner)
-Angels and Demons by Dan Brown (impressive intelligence with bits of great humour)
-Just between Us by Cathy Kelly (thickest bk i've ever read-600+pg, too long for me but not bad)
ha, started a few bks but didn't enjoy them enough to read more.
'06
-Life of Pi by Yann Martel (novel based on true story; a lot to learn from the book - animals, religions,
survival, appreciation of simplicity; marvelous descriptions of both the tangible and the intangible,
such that I could feel their realness; bits of very enjoyable humour; a must read)
-The Complete Analects of Confucius, Volume 1 - Asiapac Comic Series (some good teachings.
didn't read everything though)
-The Parable of the Pipeline by Burke Hedges (lent to me by Shujun; like she said, its a short version
of Rich Dad Poor Dad - good financial tips)
-The Alchemist by Paul Coelho (simple story with deep meaning)
-Fish! A Remarkable Way to Boost Morale and Improve Results
(hai, doesn't seem to be working for me - cos im not applying..)
-haven't been updating from Jun'06 to Jul'07-
'07
-Take a Chance by Sarah Webb (very interesting twist towards the end)
'08
-A Child Called "It" by Dave Pelzer (very saddening. made me realise how significant family is in how a child behaves)
-Whatever You Think, Think the Opposite by Paul Arden (refreshing book with many pics)
-The Shadow of the Wind by Carlos Rui Zafon (amazing how people can think of so much plot to pack into one book, wld b a gd tv series)
-The Time Traveller's Wife by Audrey Niffenegger (the story is interesting but i think the ending cld hv been better written)
-This Book Will Save Your Life by A.M. Homes (a bit thought-provoking on relationships but i didnt like e abrupt ending)
-Freakonomics: A Rogue Economist Explores the Hidden Side of Everything by Steven D. Levitt & Stephen J. Dubner (gd knowledge but partly qte repetitive)
-For One More Day by Mitch Albom
-The C Words by Mark Mason (made me keep wanting to read on. light & funny)
Reading
Return to Summerhouse by Jude Deveraux
Waiting for chance to get hold of
The Little White Car by Danuta de Rhodes
Anna Karenina by Leo Tolstoy
The Heart is a Lonely Hunter by Carson McCullers
A Brief History of Time by Stephen Hawking
Le Scaphandre Et Le Papillon or The Diving Bell and the Butterfly by Jean-Dominique Bauby
My Left Foot by Christy Brown
Gotai Fumanzoku or An Unsatisfactory Body (Translated into English as No One's Perfect) by Hirotada Otatake
Self-note:
extra a/c @ imagestation - fenellading Tip for my future business =D
give employees reasonably high pay to keep them- otherwise they are unlikely to stay loyal.
treat employees not according to how well they treat me but how conscientious they are at work
(of course, musn't expect them to only do work throughout the entire working hours -
give some breathing space too, we are humans, not machines) Movies watched(listing started on 6jan08)
in cinema from VCD/DVD
1Sep07: "Hairspray" w Teck Kuan, Guo Hua & Sin Hui
14Sep07: "Ratatouille" w mom & extended family
28Dec07: "The Pianist" w Jus & Pam (heartbreaking but good lessons; i recommend!)
2Jan08: "I Am Legend" w Sherman (scary! but good acting; thought provoking; i recommend!)
5-6Jan08: "A Good Year" alone (excellent show! i like the acting; funny; good lessons; touches my heart; i recommend!)
11Jan08: "Le Grand Chef" w Weiling, Jing Ting & Irene (good! funny, very touching, :) nice; watch if like humour+meaning+food)
7Feb08 (CNY 初一): "Ah Long Pte Ltd" w parents (pretty hilarious - but u gotta understand dialects, some teary parts. wells typical of jack neo movies but with diff content)
11Mar08: "The Leap Year" w Sherman (so sweet! :) and apart from couple relationship it touches the theme of mother-daughter and best friends too)
6Jun08: "P.S. I Love You" w Sherman (don't know if its coz we watched it on laptop, coz it didn't impress me as much as it did for him in cinema)
8Jun08: "The Forbidden Kingdom" w Lisa, Karen & Sandy (ums..guess i'm really not into kungfu)
8Jun08: "What Happens in Vegas" w Lisa, Karen & Sandy (simple,relaxing show)
7Jul08: "我和狗狗的10个约定" w Sherman, his ma & sisters (very simple,touching but actually not my type of show)
10Jul08: "Before Sunrise" w Sherman (hmm maybe watchg on laptop really affects appreciatn of movies..)
30Sep08: "Vicky Cristina Barcelona" (i didn't like it as much as i thought i wld when i saw the ads)
31Dec08: "Yes Man" w Mom (inspiring and funny)
11Feb08: "The Curious Case of Benjamin Button" w Mom (not as impressive as i thought it wld be)
1Jul09: "Transformers: Revenge of the Fallen" w Yumei, Yingying & Matt (the best thing was the soundtrack. heh.)
14Aug09: "GI Joe: The Rise of Cobra" w Joyce (it was awesome! best action movie i've ever watched)
17Aug09: "Food, Inc." w Yanling & Ruiqi (learnt some stuff abt the American food industry but it was a bit boring and not worth the $10)
22Sep09: "The Time Traveller's Wife" w Weibin, Vanda, Weiling, CHuiling, Irene, VanessaQ, Meiferng, Peigen (i liked it. having read the book really helps w udsg)
