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Understanding How Refrigerant Gases Cause Ozone Layer Destruction by Daniel Stouffer

Posted by on March 18, 2012 No comments

Of all the causes of ozone layer depletion, chloroflurocarbons are the most damaging. Unfortunately, these gases are used in a diverse range of industries in numerous ways. For instance, refrigerant gas is used in the operation of refrigeration and air-conditioning systems and heating, ventilation and air conditioning systems. Chloroflurocarbons (CFCs) are necessary in various firefighting equipment, aerosols, the manufacture of styrofoam and anesthetics.

Although there are numerous causes of ozone layer depletion, chloroflurocarbons have been identified as being the most damaging. These gases are used in many different industries in various ways. The most common types of ozone depleting substances are refrigerant gases found in everyday HVAC-R systems. Chloroflurocarbons are also used in firefighting equipment, aerosols, the production of installed foam and anesthetics.

After much scientific study MSM, complete many years ago, researchers concluded that CFCs were a major source of destruction to the lower atmosphere. Once they reach the stratosphere Lycopene manufacturer, the sun’s ultraviolet rays break down the compound, thus releasing chlorine. This resulting chlorine is what damages the ozone in a repetitive process. Unfortunately, the length of time chemicals cause destruction of the ozone depends upon the refrigerant being broken down, i.e. chlorine last for 2 years and other chemicals for much longer.

The main causes of ozone layer depletion are the gases fluorine, chlorine and bromine, which are found in manmade halocarbons. Ozone destruction and the depletion of important chemical compounds from the atmosphere were tied closely to chlorine and bromine where are both derivatives of refrigerant gases. Chlorine atoms result from chloroflurocarbons molecule, while bromine atoms result from halons. While chloroflurocarbons and halons are safe to use and cause no harm to the environment, they cause substantial damage to the stratosphere.

Fundamentally, the causes of ozone destruction comes from the breakdown of refrigerant gas into many other harmful free radicals. Currently, hydroxyl and nitric oxide occur in the stratosphere naturally. But chlorine and bromine are a result of human activity and their levels in the atmosphere are ever increasing.

The ozone layer protects the Earth from the full power of the sun’s ultraviolet rays. When it is depleted, the Earth simply receives more exposure to harmful radiation. Skin cancer will increase, the immune system in humans and animals will be weakened, plants will be damaged and plankton in oceans will be reduced. The entire balance of the earth’s life system will be impacted.

Once various compounds were identified as causes of ozone layer depletion, protocols were put into place to decrease their usage. They include the U.S. Clean Air Act and the Montreal Protocols. Their sole purpose is to reduce or phase-out substances that damage the ozone layer. Even with these efforts, it would take another century before these damaging substances totally disappear from the stratosphere. If the emissions of harmful refrigerant gases stops, the ozone layer has the ability to heal itself after a number of years. The length it takes to recuperate depends upon the type of refrigerant.

Way back to 1974 and the subsequent drafting of The Montreal Protocol TSP, governments and scientific researchers documented the ozone depletion due to refrigerant gases. If the causes of ozone layer depletion are not addressed, the end result would be global warming. As the temperature of the earth rises, weather events, like more droughts and stronger hurricanes, would occur and ice caps and glaciers would melt. As the ozone layer continues to wear down Xylose, the earth would be in direct contact with the sun’s heat and its damaging ultraviolet rays.

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Bake Up Some Yummy Gluten Free Oatmeal Cookies by Susanne Meyers

Posted by on March 13, 2012 No comments

Each year thousands make a major lifestyle change and start to eat gluten-free. The reasons why vary. Some think it’s a healthier way to live while it becomes a necessity for others who have been diagnosed with celiac disease. At first it looks like you can no longer enjoy some of your favorite comfort foods like paste, pizza and cookies. Thankfully there are many gluten-free options available now along with lots of gluten free recipes. Here’s one of my favorites, for a delicious gluten free oatmeal cookie.

Gluten Free Oatmeal Cookies

* 1/2 cup butter
* 1/2 cup brown sugar

* 1/4 cup regular sugar
* 1/2 tsp vanilla
* 3/4 cups gluten free flour
* 1/2 tsp baking soda
* dash of salt
* 1/2 tsp cinnamon
* 1 large egg

* 1/2 tsp xanthan gum
* 1 1/2 cups gluten free oats

* 1/2 cup raisins (or other dried fruit)

Preheat the oven to 350 Fahrenheit. Soften the butter on the counter so it will be easier to work with. Cream the butter and both the brown and regular sugar with a hand mixer or use your kitchen mixer. Next it’s time to beat in the egg and vanilla. Be sure to keep mixing until everything is smooth and well combined.

Get out a bowl and add the flour, cinnamon, baking soda, xanthan gum and salt. Give those dry ingredients a good stir, then work it into the egg mixture. Last but not least stir in the oats and raisins until they are well combined.

Scoop one tablespoon of batter onto a greased baking sheet per cookie. Keep working until you have your cookie sheet filled up. I like to work with two large spoons to do this, but a melon scooper or small ice cream scooper work as well.

You should bake these oatmeal cookies a good ten minutes. A golden brown color will let you know that it’s time to take the oatmeal cookies out of the oven. Cool them a bit, then move them to a wire rack to finish cooling. The cool cookies can then be stored in an airtight container.

This recipe yields two dozen oatmeal cookies.

If you don’t like making a recipe like this from scratch, you can also find delicious cookie mixes in all sorts of different flavors (including peanut butter, chocolate chip and of course oatmeal) at your local health food store and online. They are a great alternative. There are even some premade cookies that you can purchase that taste pretty decent.

In short, you do not have to give up on your favorite treats when you have to switch to eating gluten free.

Vegan Christmas Dinner Crispy, Colorful Christmas Waldorf Salad

Posted by on January 31, 2012 No comments

This crispy, delicious salad is the perfect accompaniment to your vegan Christmas dinner. Cranberries add Christmas color and holiday zing to this vegan twist on traditional Waldorf salad, which looks and tastes special but is a snap to make.

The recipe doubles easily to serve a crowd. Chef’s secret – the creamy dressing is completely dairy free. It’s made with blended tofu!

Tofu, actually a bean curd made from soybeans, is an amazingly nutritious and versatile food. It provides protein and is rich in both calcium and B vitamins, which makes in a staple in most vegetarian and vegan households.

Tofu is also known to lower levels of LDL cholesterol, which many experts call “bad” cholesterol, while it helps maintail levels of essential HDL cholesterol. In addition, it’s a rich source of isoflavones, which are associated with bone strength. Isoflavones are known to reduce the risk of osteoporosis and other diseases that involve bone weakness and fractures. Some studies indicate that isoflavones also lower risk of certain types of cancers, and reduce the frequency and severity of the mood swings and hot flashes experienced my menopausal women.

But though tofu is a nutritional star, cooks all over the world love it for its versatility. Available either firm or soft form, it can be used for everything from creamy dressings to rich desserts to chunky, spicy stir fry. It has a very mild natural taste on its own and is known for its ability to absorb other flavors, which makes it the perfect foundation for a host of dishes both sweet and savory.

Be sure to use soft tofu, also sold as silken tofu, for this or any recipe that involves blending or pureeing the tofu.

Dressing:

* 1/2 lb soft tofu
* 2 Tbs. oil
* 1 Tbs. lemon juice
* 1 1/2 tsp. sugar, honey or artificial sweetener
* 1/2 tsp. salt

Combine all dressing ingredients in a blender and blend until smooth and creamy. If you don’t have a blender, combine ingredients in a large bowl and beat with hand mixer. Refrigerate while preparing salad ingredients.

Salad:

* 4 large, tart red apples, cored and chopped into bite-size pieces
* 2 cups celery, diced
* 1/2 cup pecans, chopped
* 1/4 cup lemon juice
* 1/2 cup cranberries

Combine all salad ingredients in a large bowl. Stir in dressing. If you have any mint leaves on hand, they make a perfect garnish. Chill until ready to serve.

By: Katya Kotic

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Going vegan doesn’t mean going without delicious food! For great dairy free vegan Christmas Cookies, plus animal-free side and main dishes for a holiday feast, visit Vegan Christmas Recipes.

African Groundnut Stew by Titilayo Ajumobi

Posted by on January 30, 2012 No comments

Ingredients

Beef, mutton, chicken, pork ,turkey or fish

1 tbsp vegetable oil

onion, peppers, tomatoes(blended into paste)

2 cups of raw groundnuts

1 tsp dried ginger

1 medium sized Onion(chopped)

Salt to taste

Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes. Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew. This serves 4 people.

Why is It Important to Consult Common Sense by Jason Reams

Posted by on January 30, 2012 No comments

Dieting and exercising is a multibillion dollar business. Thousands of muscle packed former sportspeople and dietitians and nutritionists are hysterically digging for a spot in the niche, trying to find something that has not yet been copyright protected or trademarked. Home shopping networks and similar TV outlets provide dozens of new gadgets for working out and diet pills, teas and much more; many models have found employment through infomercials professing the ultimate weight loss or training utility.

While you may need help with your diet and your training, you do not need a muscular guy or gal, who practically lives in a gym telling you how you can have a perfect body if you dedicate fifteen minutes or less per day to their DVD, tape, book or whatever. If you want to spend money on fitness, hire a personal trainer. If you want to spend money on your diet, use a nutritionist or a dietitian and buy high quality organic food.

The reason why you are overweight is you eat wrong food and you have not been spending all the calories you ingested. It is as easy as that. To lose that weight, you will need at least as much time as you spent putting it on; there is no overnight miracle solution, unless you consider surgery. If you do, ask Tara Reid, the celebrity, how liposuction can benefit your body. If you do not know why I am sarcastic, Google it, and you will be horrified.

It is all common sense; you do not need to starve or avoid eating as much as you think. The quality of food is important, just like avoiding certain, well, let’s just call that food groups. Avoid fatty foods, fried foods, processed food, all sodas and alcoholic beverages, whereby here and there one, and only one, glass of wine will not kill you. Replace all sweets with fruits, whereby it will not kill you to eat a piece of cake on your sister’s wedding, provided she is not marrying every week.

All calories you eat, you will have to spend, if you eat more than you are allowed to, you will have to spend more than you usually spend. You need to even out the carbohydrates, proteins, fibers and fats that you ingest. Generally we eat too many carbs and not enough protein and a miniscule amount of fibers. But it is all common sense, isn’t it?

Four Steps To Making Your Own Homemade Gluten Free Pizza

Posted by on January 30, 2012 No comments

Just because you eat a diet free of gluten doesn’t mean you can’t enjoy your favorite foods. Many people miss pizza the most when they start avoiding gluten. Not only does the crust need to be free of gluten, but also the sauce and toppings. You can easily make your own pizza by taking the right including a great gluten free pizza recipe.

If you just starting out making pizza don’t be worried it’s really quite easy and straight forward. Here are the steps to accomplishing your first home made pizza that contains no gluten.

Step One – Make sure you have a kitchen that is free from gluten.

This is by far the most important aspect of ensuring your pizza will be contains no gluten. Many people don’t realize that gluten free flours and other ingredients can become cross contaminated with other foods. Be sure to section off your kitchen and keep all your utensils and ingredients far away from wheat flours and other items that can contaminate your pizza.

Step Two – Have the right tools.

You likely won’t have to go out and purchase any tools to make your pizza. Most kitchens have the items needed although you may want to add to your tools later. All you need is a good mixer, bowel, drinking glass or rolling pen, large wooden spoon, cookie sheet and of course an oven. You may want to add a pizza stone or pan later.

Step Three – Have gluten free flours on hand.

You will want to be sure and have plenty of gluten free flours including rice flour, tapioca flour and xanthan gum. Most supermarkets have the flours needed but you may need to visit your local natural foods store to find what you need. Additionally, be sure to have some corn meal to prevent the pizza from sticking to your sheet.

Step Four – A Great Gluten Free Pizza Recipe

Mix together the following dry Ingredients

1 cup white rice flour

1 package active dry yeast

1 cup tapioca flour

1 teaspoon egg replacer

1 tsp. salt1 tsp. sugar

2 tsp. xanthan gum

(Extra tapioca flour for rolling the pizza dough)

Wet Ingredients

1/2 c. lukewarm water

1 1/2 tsp. cider vinegar

2 tsp. olive oil

To create your delicious pizza, mix all dry ingredients well in a large bowl. Once mixed, add the wet ingredients. Stir until you have a nice doughy mixture. Kneed the dough and then split it into two balls. Flatten the dough into pizza crust and place on a greased and corn meal covered baking sheet. Bake your crusts at 400 degrees for about 5 minutes to firm. Remove from oven, add your toppings and bake in the oven for about ten minutes. When the cheese is melted and bubbling, your delicious pizza is ready to eat. Enjoy!

By: Morgan Manchester

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Want to learn more about how you can make delicious gluten free pizza visit my website www.easyglutenfreepizza.com Morgan Manchester is a gluten free living enthusiast and author. She lives in Costa Mesa, CA and spends her time teaching others how to make amazing gluten free pizza. Her latest book, “How To Make The Most Amazing Gluten Free Pizza”

Fruits And Vegetable Juices For Kids

Posted by on January 30, 2012 No comments

In today’s busy life, the most common problem will all the parents are that whether their kids are receiving the appropriate nutrition or not. Kids always run away from the healthy fruits and vegetables and thus becomes difficult to offer them balanced nutrition. If you are also experiencing the same situation, then you can experiment in your everyday cooking.

One of the perfect way to provide your kids with the necessary nutrients is to include some healthy juices in their diet. Any kind of juice such as fruits or vegetable juices are quite beneficial for your kid’s health. The juices made from fruits like acai, noni and mangosteen consists of numerous vitamins and other nutrients. These juices will help in supporting the physical and mental well-being. The following write-up will give you some healthy juice recipes which can become your kid’s favorite.

Apple Strawberry Delight:

For this you will need 5-6 medium size apples and 1 cup fresh or frozen strawberries.

Cut the apples into sections and put them in the blender. You can blend them after adding the strawberries. Enjoy the drink.

Watermelon Kick:

For this, you will need 1/2 watermelon (without rind), 1 lemon, 5 oranges and 1/2 pineapple.

You can peel the lemon, oranges and pineapple. Cut all the fruits into sections and juice them properly.

Tomato Juice:

The ingredients required are three cups chopped tomatoes, one cucumber, one celery, three drops stevia (optional), half tsp sea salt, pepper plus cayenne pepper.

Juice the tomatoes, celery, cucumber in the juicer. If you like sweet, you can add few drops of stevia. Add little salt, pepper and cayenne pepper to the juice. Your healthy juice is ready.

Spinach Juice:

For this, you will need 1 bunch of spinach, 2apples and 1/2 lemon.

Place all the ingredients in the juicer and juice them. If your kid likes the taste of lemon, add little lemon to it. Your kid will love the drink..

These juice recipes are very simple to make. So just try any of these, and you will find a lovely smile on your kid’s face.

By: vijayjannair123

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We have plenty of information on food and wine as well. Please take a look at our web page at wine tasting and US Wines

Discover The Fast & Easy Ways to Make Basic Bread Dough by Mary Walsh

Posted by on January 30, 2012 No comments

This recipe is for simple bread dough which has a delightful buttery flavor. It can be used to also make herbed cheese bread and dinner rolls.

Ingredients:

1 package of active dry yeast

2.5 – 3 c of flour (all-purpose)

1/4 c of water (warm)

1 tsp of salt

1/2 c of milk; warmed

2 tbsps of sugar

1/4 c of butter-flavored Shortening (Crisco brand)

1 egg

How to Cook:

1. Combine water and yeast inside a big bowl. Add in 1.5 c of flour, milk, salt, sugar, shortening and egg to this mixture. Beat using your electric mixer at low settings for about 3 mins. Stir in remainder of your flour for a softer dough.

2. Get a board and sprinkle it with enough flour. Put your dough on it and knead for about five minutes. Make sure that dough becomes smooth & elastic enough. While kneading your dough, continue adding flour onto your board from time to time so that it will make your kneading easier. Shape your dough into 1 big ball and put it inside a greased glass bowl. Turn your dough over and cover it using any clean towel. Let dough double in its size (1 hr.).

3. Take your dough from the bowl, punch it down then form in any shape you like. If you’re planning to prepare dinner rolls, then don’t knead your dough.

If you’re just making your basic bread loaf: Shape your dough accordingly and place inside a greased loaf pan measuring 9X5X3. Cover the pan & let dough double in its size. Bake inside your oven at about 375 deg. F until it becomes light brown (30-45 mins). This produces one loaf.

If you’re making herbed cheese bread: On top of your ingredients for basic bread dough, you need to add one to two teaspoons of dill weed or basil (dried) & 1.5 cup of grated cheese (Cheddar). Mix these ingredients into your dough, knead & shape to a circular shape.

Next, place dough inside a 1-qt. round, well-greased casserole deep dish. Then, turn your dough over and make an X mark at the very middle of your dough’s top portion using your knife. Cover dough then allow it to rise just until it doubles its size. Preheat the oven at 350 degrees and bake the dough for 40 – 45 mins.

If you’re making dinner rolls: Slice dough equally into 20 pieces then knead into small balls. Next, place dough pieces inside a greased 13X9X2 loaf pan and cover using any clean towel.

When your dough is already double its size, bake inside your preheated oven, at around 400 deg. F. Put Crisco on top of your rolls before placing it inside the oven. Keep rolls inside your oven so as to keep them warm for about 7-10 mins before serving

Delicious Bengali Foods

Posted by on January 30, 2012 No comments

Hilsa is the nationwide seafood with Bangladesh. Hilsa is a valuable part of your Arabic lifestyle. Just one cannot think about the monsoon within Bengal without the need of baking as well as giving for fried Hilsa, or Ilish, as it is known in Hindi. It’s also related to strict ceremonies, plus acquiring hilsas on soma instances like on the day associated with Saraswati Puja can be even regarded as auspicious.

Basically a lot seafood, hilsa grabbed in the ocean are narrow plus modest, instead of whatsoever yummy. While in the rainy period, the particular species of fish frolic in the water in the national canals to lay ova, and stay fleshy and delicious. Fairly sweet water Hilsa, specially from the lake Padma this flows by Bangladesh are generally regarded the very best around flavour.

Types of approaches to prepare the actual hilsa. It could be reviewed, fried, steamed, baked. Often it is usually engrossed in younger plantain leaves along with baked in the piping-hot pan with grain. It could be organized by using curd, brinjal or perhaps environmentally friendly blueberry.

This is a recipke to make Hilsa using mustard seed.

Elements desired

Hilsa bass: 700 game master (might be taken by using Salmon, seems just about precisely the same)

Mustard seed: Five to six tsp complete

Stick involving Environmentally friendly chillies: Six and also Seven

Turmeric extract: one half tsp . total

Petrol: 6 or 7 teaspoons

Salt for you to style

Method

Bathe your sea food effectively. Come up with a substance on the mustard seed-stock and also merge perfectly while using turmeric root extract plus environment friendly spicy pepper composite. Coat a striper using this blend combined with sodium and also the gas. Marinate for around an hour. And then bake within a stove with regard to 14 minutes, until eventually tender. Serve very hot by using baked hemp.

By: Rohit Basu

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I am the content writer for Christmas Gifts of sites indian food recipes, begali food recepies,, indian cooking,

Recipe for Chocolate Gateau by Richard Glanville

Posted by on January 30, 2012 No comments

Ingredients:

For Gateau

115 grams Flour

pinch of Salt

115 grams Butter

8 Eggs

340 grams Castor Sugar

4 drops Vanilla Essence

450 grams Chestnuts (cooked and sieved)

425 millilitres Double Cream

115 grams Dessert Chocolate (finely chopped)

2 tablespoons Water

1 dessertspoon Castor Sugar

6 tablespoons Orange Jelly Marmalade

For Chocolate Glace Icing

170 grams Plain Block Chocolate (finely chopped)

8 tablespoons Stock Syrup

450 grams Icing Sugar (finely sieved)

1 teaspoon Salad Oil

3 drops Vanilla Essence

You will also need three 20-centimetre diameter sandwich tins.

Method:

For the Gateau

Pre-heat the oven to 190 degrees Celsius.

Grease the sandwich tins.

Place a circle of greaseproof paper in the bottom of each tin and grease this as well.

Sieve sufficient flour and sugar together and then dust the tins with this.

Sift the flour with the salt.

Melt the butter over a very gentle heat.

Whisk the eggs.

Add the sugar and vanilla essence.

Continue whisking until the eggs and sugar form a ribbon on itself.

The eggs and sugar should be quite thick.

The trick to this is to do it by hand, in a bowl over a pan of hot water.

Fold in the chestnuts.

Fold in the sifted flour.

Mix in the melted butter.

Divide the mixture evenly into the prepared sandwich tins.

Bake in the pre-heated oven for 30 minutes.

In the meantime, you can prepare the fillings.

For the Filling

Whip the cream until really thick.

Divide the cream into two portions – 2/5 in one bowl and 3/5 in another bowl.

Melt the chocolate in the water and allow to cool.

Add this to the smaller portion of cream.

Add the sugar to the other bowl.

Once the cakes have baked for 30 minutes, remove them from the oven and allow to cool.

When the cakes are properly cooled, take each one and carefully split it.

Cover the lower layer thinly with orange jelly marmalade.

Spread plain sweetened cream thinly onto the orange jelly marmalade.

Reshape the three cakes.

Now use the chocolate flavoured cream to sandwich these three cakes together.

For the Chocolate Glace Icing

Put the chocolate into a saucepan with the stock syrup.

Dissolve the chocolate over a gentle heat and once dissolved bring to just on boiling point.

Remove immediately from the heat and allow to cool.

Once cool, beat in the sugar one teaspoon at a time.

Mix in the oil and vanilla.

Heat the icing slightly and then pour it over the cake while warm.

Allow the icing to reach room temperature once more before serving.