The top 3 most bodily pain is passing kidney stone, stretching intestine, and child birth.
another interesting fact:
If baby is crying non stop and you tried everything to calm baby then it might have gas in large intestine/colon aka stretching the intestine. If I heard the AP professor explaining correctly he said to lotion pinky finger with vaseline and gently slide into baby's anus, should release the gas and stop the crying if that was the problem. I would have to look that up for the mechanism of why that helps.
Dragon.Fly is a blog where young lady shares her interest by mainly posting animes, dramas, mangas, music, ect. A few years have passed and she wants to extend her post to foods, recipes, remedies, random things. ^^
Showing posts with label fact. Show all posts
Showing posts with label fact. Show all posts
Mar 26, 2014
Mar 21, 2014
AP Fact
If I remember correctly, The profe said that the normal glucose level is 90 (not sure about the units), however the average has rise to 100. Thus 100 has been used as the normal level.
Feb 17, 2014
Anatomy and Physiology II
I took AP1 last semester and didn't really learn anything. But this semester with a different professor, I'm learning lots a snipped of facts. I like to share and note for my purpose. I could post fact of the day. Well I have AP2 class on Mondays and Wednesday at 8am. I'm not a morning person so the last past weeks been tiring. I'm taking naps which I hardly ever do, only if I'm sick. Another fact about me, I get even more quieter when I'm sick too. lol.
An interesting fact I learned past few months is that you CAN get sunburn on a cloudy day. Why? If I remember correctly you get sunburn from UV light not because it's sunny out and the clouds don't shield the UV from passing through. Makes sense?
The past 4 weeks in AP2 lecture, we've been learning about the circulatory system and beginning lecturing on the lymphatic system today. Anyways, I;ll try to remember the snipped of fact about the circulatory system the profe mention. When heart doctors mention the heart, the left ventricle is really consider "the heart," is the most important because it pumps blood throughout the body.
The payphone booth is the worst place to be when you faint because you can't lay down. When you faint you fall to the ground, being parallel to the ground. makes the blood easier to circulate throughout body. Something about gravity preventing the blood flow back to heart or brain.
Profe told us about a guy ride on a long airplane ride like 18hr ride across the globe and he get off the airplane and just suddenly dies there. It was because sitting for a long time with out moving. Something about the blood flow being constricted in the legs. Muscle contraction and breathing helps push blood back to the heart. He also mention something about the hight altitude and pressure and less oxygen available that I don't remember what. A student ask what can we do to prevent this. Just get up once in awhile, like potty break, walk around, or elevate your legs for the blood moving.
An interesting fact I learned past few months is that you CAN get sunburn on a cloudy day. Why? If I remember correctly you get sunburn from UV light not because it's sunny out and the clouds don't shield the UV from passing through. Makes sense?
The past 4 weeks in AP2 lecture, we've been learning about the circulatory system and beginning lecturing on the lymphatic system today. Anyways, I;ll try to remember the snipped of fact about the circulatory system the profe mention. When heart doctors mention the heart, the left ventricle is really consider "the heart," is the most important because it pumps blood throughout the body.
The payphone booth is the worst place to be when you faint because you can't lay down. When you faint you fall to the ground, being parallel to the ground. makes the blood easier to circulate throughout body. Something about gravity preventing the blood flow back to heart or brain.
Profe told us about a guy ride on a long airplane ride like 18hr ride across the globe and he get off the airplane and just suddenly dies there. It was because sitting for a long time with out moving. Something about the blood flow being constricted in the legs. Muscle contraction and breathing helps push blood back to the heart. He also mention something about the hight altitude and pressure and less oxygen available that I don't remember what. A student ask what can we do to prevent this. Just get up once in awhile, like potty break, walk around, or elevate your legs for the blood moving.
Aug 7, 2013
Olive Oil Information
LINK: http://www.colavita.com/oliveoil5.htm#sthash.nxKhaM8U.dpbs
I posted the ones I was interest in. The site has more facts I didn't posted
Olives are fruit, grown on trees.
Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."
Olive Oil. Ordinary. "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.
"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.
Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.
Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.
Can olive oil be used to replace butter and margarine in recipes?
Yes! Butter and margarine have a pleasant taste, and there are certain uses of butter and margarine for which there is no satisfactory replacement in the American Diet--buttered toast at breakfast comes to mind. But COLAVITA Extra Virgin Olive Oil has been described as "buttery" by many consumers in taste tests. So COLAVITA Extra Virgin Olive Oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, and--yes--even corn on the cob.
Can olive oil be used in baking recipes that call for butter, margarine, vegetable oil or shortening?
Yes! Try olive oil in your muffin and cake and cornbread recipes (but not in recipes in which butter is the principal flavor like butter cookies or pound cake).
Can olive oil be used to "grease" a pan in place of butter or vegetable oil?
Yes!
I posted the ones I was interest in. The site has more facts I didn't posted
Olives are fruit, grown on trees.
Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."
Olive Oil. Ordinary. "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.
"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.
Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.
Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.
Can olive oil be used to replace butter and margarine in recipes?
Yes! Butter and margarine have a pleasant taste, and there are certain uses of butter and margarine for which there is no satisfactory replacement in the American Diet--buttered toast at breakfast comes to mind. But COLAVITA Extra Virgin Olive Oil has been described as "buttery" by many consumers in taste tests. So COLAVITA Extra Virgin Olive Oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, and--yes--even corn on the cob.
Can olive oil be used in baking recipes that call for butter, margarine, vegetable oil or shortening?
Yes! Try olive oil in your muffin and cake and cornbread recipes (but not in recipes in which butter is the principal flavor like butter cookies or pound cake).
Can olive oil be used to "grease" a pan in place of butter or vegetable oil?
Yes!
Baking Cookie Probelms and Facts
LINK: http://www.joyofbaking.com/CookieMaking.html
BATTERS:
Creaming -
The fat and sugar are placed into a mixing bowl and creamed together. The eggs and any liquid are added. Finally, the flour and leavening agent are added and mixed just until combined.
One-Stage -
All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.
COMMON PROBLEMS:
If cookies brown too quickly -
check to see if your oven is calibrated properly and not reading too high. You can do this with a free standing oven thermometer. Another reason for over-browning is from using dark-colored baking pans or sheets which promote browning. Either reduce oven temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.
If cookies brown too quickly on bottoms -
the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.
If cookies brown too quickly on top and the bottoms are not cooked enough -
the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.
If cookies spread too much -
dough may be too soft. This is remedied by placing the dough in the refrigerator for 15 minutes to firm up. Also, never place cookies on a warm baking sheet as the batter will start to soften and spread even before you place them in the oven. Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet. Cookies made with butter have the tendency to spread more than cookies made with shortening.
If cookies are too dry and hard -
it may simply be that the cookies were over baked. Also, if the oven was not hot enough, they will take too long to bake and this causes them to dry out. The batter could contain too much flour or not enough egg or liquid.
BATTERS:
Creaming -
The fat and sugar are placed into a mixing bowl and creamed together. The eggs and any liquid are added. Finally, the flour and leavening agent are added and mixed just until combined.
One-Stage -
All the ingredients are placed into a mixing bowl and blended together until a smooth batter is formed.
COMMON PROBLEMS:
If cookies brown too quickly -
check to see if your oven is calibrated properly and not reading too high. You can do this with a free standing oven thermometer. Another reason for over-browning is from using dark-colored baking pans or sheets which promote browning. Either reduce oven temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.
If cookies brown too quickly on bottoms -
the same reasons as above but also your oven rack may be too low or the batter has too much sugar in it.
If cookies brown too quickly on top and the bottoms are not cooked enough -
the oven rack may be too high, the temperature is too high, or you are using dark-colored baking pans or sheets.
If cookies spread too much -
dough may be too soft. This is remedied by placing the dough in the refrigerator for 15 minutes to firm up. Also, never place cookies on a warm baking sheet as the batter will start to soften and spread even before you place them in the oven. Cookies can also spread too much if placed on a greased baking sheet, when the recipe states using an ungreased baking sheet. Cookies made with butter have the tendency to spread more than cookies made with shortening.
If cookies are too dry and hard -
it may simply be that the cookies were over baked. Also, if the oven was not hot enough, they will take too long to bake and this causes them to dry out. The batter could contain too much flour or not enough egg or liquid.
Muffin baking facts and problems
Facts form: http://www.joyofbaking.com/muffins/muffinrecipes.html
There was a lot of info. I learned about baking muffins and I bold the ones that were note taking for future referencing.
BATTERS:
The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.
The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.
PANS:
Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.
There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired.
Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.
BAKING:
Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven.
Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan.
PROBLEM SOLVING:
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins have an uneven shape
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently
- oven temperature too low
- batter over mixed or incorrect amount of leavener
Muffins Stick to Pan
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.
Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.
Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.
Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin.
General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt), leavens 1 cup of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed.
There was a lot of info. I learned about baking muffins and I bold the ones that were note taking for future referencing.
BATTERS:
The bread-like muffin batter is made using the "muffin method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients together. The second bowl contains all the wet ingredients. The fat used with the bread-like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry ingredients have been mixed together separately, then they are combined. The important step here is not to overmix the batter. However, there is a tendency to over mix because the ratio of liquid to flour is quite high. But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour. Don't worry about these lumps as the batter continues to blend as it bakes and any lumps will disappear. Note: Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour. Over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.
The cake-like muffin batter is prepared using the same method as making a cake batter. The butter (room-temperature) and sugar are creamed together. The eggs are mixed in and then the wet and dry ingredients are added alternately. The higher sugar and fat content in this type of muffin act as tenderizers thereby producing a richer cake-like muffin with a softer crumb. The increased fat content also minimizes the development of gluten which again helps to produce a muffin with a softer crumb.
PANS:
Muffins and cupcakes are baked in a muffin pan or tin made of steel, aluminum or cast iron. Make sure the pan you buy has rounded corners and seamless cups. Non-stick surfaces are available which enables easy removal of the muffins from the pan. Each pan can have 6-, 12- or 24- cup-shaped depressions and range from mini- to jumbo in size. Mini muffin pans usually have 12 or 24 cup-shaped depressions. Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter. The regular size muffin pans have 6- or 12- cup-shaped depressions with each cup about 3 inches (7.5 cm) in diameter and holds about 1/2 cup or 4 ounces of batter. Jumbo muffin pans have 6 cup-shaped depressions with each cup being 4 inches (10 cm) in diameter and 2 inches (5 cm) deep holding about 1 cup of batter each.
There are also fluted muffin pans (also called bundt-lette pans) that come in 6- and 12- cup sizes made from heavy cast aluminum. Each of the 6 fluted muffin cups measures 4 inches (10 cm) wide and 2 inches (5 cm) deep and holds 8 ounces (240 ml) of batter. Each of the 12 fluted muffin cups measures 2 1/2 inches wide (6.25 cm) and 1 inch (2.54 cm) deep. They can be used to bake both muffins and cakes when decorative individual cakes are desired.
Note: If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees F. (This is because dark colored pans absorb more of the energy coming from the oven walls so they become hotter and transmit heat faster than light colored pans.)
Paper or foil muffin cup liners are sometimes used to line the muffin pans. The advantage of paper liners is not only does it make clean-up easier but they also help to keep the muffins moist and help prevent them from drying out. However, if you like your muffins to have a crust, do not use paper liners. Instead, spray the muffin pan with a non stick vegetable spray.
BAKING:
Muffins should be baked in the center of a preheated oven and are done when a toothpick inserted in the center comes out clean and the edges start to come away from the sides of the pan, usually 20-25 minutes at a 350 - 400 degree F (175 - 205 degrees C) oven.
Spoon the muffin batter into the muffin tin using two spoons or an ice cream scoop. Only fill each cup 1/2 to 2/3 full. Even during this step, handle the batter as little as possible as too much handling will cause a tough muffin. Fill any unused cups halfway with water to prevent over browning of the muffins or warping of the pan. Turn the pan halfway during baking for even browning. Make sure you do not overbake muffins or they will be dry. When done, remove from oven and place on a wire rack to cool slightly (5-10 minutes) before removing from pan.
PROBLEM SOLVING:
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins have an uneven shape
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have "flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently
- oven temperature too low
- batter over mixed or incorrect amount of leavener
Muffins Stick to Pan
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.
Streusel - Comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Was originally made to be used as a topping for the German made 'Streusel Kuchen'. Streusels are now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, and tarts.
Streusel is a crumbly topping containing a mixture of butter, flour, and sugar. Spices, chopped nuts, and oats can be added. This mixture is sprinkled over the top of baked goods before they are placed in the oven. It provides a crisp crust that adds both taste and texture to baked goods.
Note: Resist the temptation to add more baking powder to your muffin recipe, thinking it will give you higher muffins. If you over leaven your batter it will cause the muffins to over inflate when baked, which weakens the structure and will cause the muffin to collapse. This will result in a heavy, compact textured muffin.
General rule of thumb is 1 to 2 teaspoons of baking powder or 1/4 teaspoon of baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt), leavens 1 cup of all purpose flour. The exact amount will vary according to the ingredients used and how the batter is mixed.
Dec 17, 2012
What is a Mink?
"Ferrets are burrowing animals, Minks are semi-aquatic. Ferrets and minks both basically look alike in size and shape, the difference is in the fur - colors and textures are different." - Wiki Answer
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