Sunday, December 9, 2012
NADUVAN - OFFICIAL MUSIC VIDEO [3D] [1080 HD] - PRANAVAM THE DEVOTIONAL ...
Such a meaningful clip! Great song with a great story line. Had goosebumps all the way...The last part, especially, made me tear.
Moral of the story: Do not be blinded by $$! It doesn't tag along with you to your grave.
Treasure loved ones. They are the biggest treasure in your life, which can't be bought by, nor exchanged, for
$$!
-This goes out to all those ARROGANT people out there, who think that the world owes them a living, just because they've got the $$$.
Wednesday, April 4, 2012
Monday, March 26, 2012
Taylor Swift - White Horse
The exact pain I'm going through. :'(
Will I ever be able to forget? I do not know..but it hurts. I was crazy..I am still crazy. I do not know who to confide in..for the only person I confide in is him, whom I saw love blossoming for. 3 years & I'm lost! I just wanna go missing and never be found.
Saturday, March 10, 2012
Interesting facts about mee3...
Once againnn...I'm back!! (after that horrifying exam fever) It's 3.52am now and guess what I had been up to??? HAHA...doing quizzes to know more about my birth date.. Hmmm...Let us see what 3rd of January 1992 says:
''What tree did I fall from??''
Weird but yea...Mine is Fir tree, which is known for 'the mysterious'. The characteristics of it are- extraordinary taste, dignity, sophisticated, loves anything beautiful, moody, stubborn, tends to egoism but cares for those close to them, rather modest, very ambitious, talented, industrious, uncontented lover, many friends, many foes, very reliable.
:: LOL! That's kinda true...I am egoistic BUT my ego varies from person to person. It depends on how each individual treats me. I wouldn''t say I'm hell of an egoistic a$hole.. however, there's a stubborn streak within me that is often misunderstood as egoistic. Other than that, I strive for perfection which makes me a meticulous person. This can be quite draining for me at times, because I go too much into tiny details. My weakness, I would say. For those who are patient & confident with me, they'll be pleased. haha..but the world doesn't revolve around me. So it's one thing that I would like to improvise on. Very ambitious...hmmm..depends on the level of passion & interest involved. Talented...sometimes I bury my talents, shoving it under the rug. Maybe coz I dun prefer the limelight, or rather I feel comfortable being unexposed. Just like the way I am..simple. Uncontented lover..HAHAHA!! True. Even though I dun expect that much from a guy, at times, I would want him to surprise me out of the mundane activities. And i hate the fact that I possess such an intense personality, whereby I feel things strongly. This trait of mine might intimidate some people i guess.. Foes, hahaha..all I can do is laugh. Well, of course everybody has enemies. The reason why I incur them might be due to my honesty. I am straight forward, at the same time, emit an air of mystery to almost everyone I meet... I dun wanna reveal too much about myself, no matter what kinda pain I go through, In fact, I dun pour put my feelings. I bottle them up & the only place I pour to is HERE! But that doesn't mean I write down every single thing I face. I've yet to reveal the most drastic incident. Only a few people in my life know. The rest who are unaware...are out of my life since I kept it hidden. It is sad, because I was very close to them. Many things we shared. Those who stayed, were the ones who despite going through thick & thin with me, are still by my side till this date. Whatever it is, all i can say is...I am innocent at heart although I am an ordinary girl undergoing changes in her life from time to time. It is entirely up to you to fall under those words.. The accumulation of past events spell, mould, carve, and portray the woman I am today, with a mask.
Ok..back to where we were. Next:
''If your Birthday is on the 3rd of the month..."
LOVE
Your love is the greatest which often surprises others. No one can bring you to light when you are in love. Your confidence might lead you to the track your parents disagree.
:: HAHHAA!!! INNOCENT & ROMANTIC. Seee.. I am innocent. Trust me. It's up to u to decipher the meaning of innocence though..
And lastly...
"The Meaning of my Birthdate''
This was what it stated- You are a Dynamo. You are more than a big ball of energy - you are a big ball of hyper.
You are always on the go, but you don't have a type a personality.
Instead of channeling your energy into work, you instead go for fun and adventure.
Witty and verbal, you can have an interesting conversation with anyone.
Your strength: Your larger than life imagination
Your weakness: You tend to be pretty scattered
Your power color: Lime
Your power symbol: Lightening bolt
Your power month: March
:: Veryy scattered indeed.. Dynamo??!! U gotta be kidding. Dynamo represents a surge of energy. And how is it that I am here, being very lazy??? HAHA..Yes, I can either be veryyy lazy OR SUPER HARDWORKING. To the extremes. Larger than life imagination? hahaha..like what? Fancying having threesome..which is not gonna happen..? :P
Witty & verbal...Hmmm...witty, not sure..but I love getting to know people, although I am a reserved freak. And I love people who are able to prolong conversations & respond very well to my sarcastic remarks every now and then. C'mon!!! Life is about sarcasm. Right?? The best thing is having people who know that deep down (even though u mean it), you actually dun mean it! Contradicting but yea..
Vokay peeps..i guess i better head off to bed. Goshh..I blog for an HOUR! What thee..
Sweet dreams, xoxo
$we3tpo!soNbLeeDing
Monday, February 27, 2012
Advanced Food Microbiology
Ok..I'm gonna make this real quick. My exam is in 5.5 more hours from now & I'm gonna vomit whatever I have memorized so far here. YES HERE! :D
Vegetables
Properties of vegetables:
*Principle components- Water, fibre, starch, certain vitamins, minerals, & lipids
Protective property: Vegetables are protected from spoilage microbes & pathogens when in prime condition due to presence of intact cell wall that serves as a protective barrier. When cell integrity is lost (due to wilting, ageing & injury like chopping, shredding, bruising & juicing), there is loss of protection.
Origin of natural biota: Soil, water, air, insects & animals
Primary processing of Vegetables:
1) Transportation, where there is physical damage due to pressure
2) Precessing like washing & s
3) Storage
WASHING
As for introduction of spoilage bacteria, washing is a hydro cooling action that involves water. Water quality & internalize of organisms if water is colder than produce, results in pressure differential. Pseudomonas might be introduced & the main problem is soft rot.
Whereas for pathogens, it involves washing with chlorinated water. Pathogens are introduced by agricultural practices. Survival of pathogens depends on 3 factors: Moisture, Temp, time.
Solution: Tumble-dry vegetables to prevent re-contamination (remove water)
FROZEN VEGETABLES
Divided into spoilage of microbes & pathogens.
For former, predominant is LAB. Microbial spoilage is rare, however main concern is spoilage of thawed pdt, which is temp dependent.
For latter, it is rare. Main concern is spore forming bacterium (Clostridium botulinum). 2 types of pathogens are non-spore forming pathogen which is killed during blanching & most contaminating pathogen that cannot grow at frozen temp.
CANNED VEGETABLES (Thermal process)
-Main concern: spore-forming mesophile (C.botulinum)
- Contamination during cooling due to contaminated water.
3 sources of contamination:
1. Insufficient thermal process- Inaccurate thermometers/timers & inadequate steam supply
2. Container leakage- Faulty seam cans, punctures & spoilage microbes & pathogens in cooling water
3. High temp storage
DRIED & FERMENTED VEGETABLES
Main concern: spoilage by yeast & fungi
3 causes of spoilage:
1. Control of water activity
2. Humidity of storage environment
3. Temp fluctuations
EGG & EGG PDTS
Properties:
-High water content of 73%74%
-Proteins 13%
-Lipids 12%
*Curtice on surface prevents entry of water
2 primary sources of Initial microflora:
1. Trans-ovarian transmission
-Via oviduct of infected poultry
-main concern: S.typhimurium
2. Trans-shell infection
-poultry contamination in production environment
4 Primary Processing of Shell egg:
1. Washing-
Spoilage & pathogens: egg washed with natural water containing 4.8ppm iron, in which 6.2% of spoilage caused by Psedomonas spp. pH 9 increases re-contamination of Salmonella spp & Listeria monocytogens
2. Post-washing & drying: Drying must be immediate to reduce risk of remaining bacteria on surface from penetrating egg.
3. Shell coatings: minerals like paraffin pil can be used to prevent water loss & retard penetration of Pseudomonas & salmonella spp.
4. In-pasteurization of intact shell eggs: Reduces spoilage microbes & pathogens but it is costly.
LIQUID EGGS
4 sources of contamination:
-egg contaminated with fecal contaminant
-processing equipments like broken utensils, pipes, pumps, pails, churns & holding tanks
-food handlers
-contaminated egg content
DAIRY PRODUCTS & ALCOHOLIC BEVERAGES
Cheese pdtion flow chart: (9 steps)
Preliminary milk treatment, heat treatment, addition of starter cultures, coagulation, cutting, cooking, whey removal; handling of curd, moulding & maturation
*Coagulation-cooking: Vat stage
Initial Microflora of cheese maturation
Divided into 2 parts: Starter cultures & secondary flora.
STARTER CULTURES
divided into 3 parts:
1. Natural starter cultures- reproduced daily by back-slopping & selective pressure. Little control when used.
Advantages: Phage resistance, pdtion of antimicrobials, aroma pdtion
Disadvantages: Variable performance
2. Mixed-strain cultures-undefined mixture of strains selected from natural starters, maintained & propagated.
Adv: Phage resistance
Disadv: Can harbour their own phages
3. Defined-strain starters- Defined strain & species ratio, reproducible technological performance, susceptible to phage attack
SECONDARY FLORA
divided into 4 parts:
1. Non starter lactic acid bacteria (NSLAB)
3 grps: Obligatory homofermentative, facultatively heterofermentative, obligatory heterofermentative
6 Factors affecting growth & survival:
-ripening temp
-moisture
-salt
-pH & organic acids
-redox potential
-nitrates
2 Significance:
-Gives more intensed flavour with improved gastronomy quality
-involved in proteolytic & lipolytic activities
Sources: raw & pasteurized milk
2. Non lactic acid bacteria (Micrococcus)
3 significance:
-accelerates cheese ripening
-contributes to cheese quality through proteolytic & lipolytic activities
-possess a range of hydrolytic enzymes
Factors affecting growth:
-ripening temp
-absence of oxygen
Sources: Raw milk, cheese made from raw milk & pasteurized milk
3. Yeasts
4 significance:
-produce volatile compounds from metabolism of fats, proteins, lactose & lactic acid.
-Autolysis of yeast cells release cellular content that produces savour flavours, umami effects & serve as flavour precursors.
-Generate carbon dioxide which in limited amount helps to open Blue-veined cheese curd and assist spread of P.roqueforti.
-Together with moulds, increase pH at cheese surface which stimulates bacterial growth & enzymatic activities.
Sources: Milk, brines & rennet
4. Moulds
5 significance:
-Gives cheese different appearances
-Production of important aroma & flavour compounds
-possess intra & extra-cellular proteinases, peptidases & acid/alkaline lipases that are important for protein & fat metabolism.
-Neutralises pH, allowing acid sensitive organisms to grow.
-Antimicrobial activity
WINE
Outline of wine fermentation (12 steps)
1.Grapes
2.Crushing; addition of sulfur dioxide
3.Juice & skins
4.Inoculation with yeast (optional)
5.Maceration & partial fermentation (Colour & tannin extraction)
6.Pressing-removal of skins
7.Completion of alcoholic fermentation, followed by racking off yeast lees
8.Wine
9.Malolactic fermentation (optional)
10.Ageing in oak barrels/other vessels
11.Fining, clarification & packaging
12.FINAL PRODUCT
Origin of wine microorganisms:
Grapes, winery equipment & environment, starter cultures (controlled inoculation)
7 Factors affecting yeast ecology:
1.Addition of sulphur dioxide
2.Extent of juice clarification
3.Particulate matter;skins
4.Temperature
5.Microbial contamination of grapes (LAB, AAB)
6.Chemical composition of grape juice
-Amino nitrogen
-pH 3.0-4.0
7.Fungicides/pesticide residues
*LAB in wine: Conducts malolactic fermentation, causing wine spoilage
*AAB in bulk wines: Converts ethanol to acetaldehyde, causing vinegary spoilage
MALOLACTIC FERMENTATION
Advantages:
1.Deacidifies & enhances quality of high acid wine
2.Contributes additional flavour notes
3.Enhances microbiological stability of wine by:
-decreasing available nutrients
-bacteriocin production
Disadvantages:
1.Depreciates quality of low acid wine
2.Can occur in bottled wine (spoilage)
3.Increases wine pH, allowing other bacteria to grow.
TATS ALL!!! I STILL HAVE 3 MORE FREAKING CHAPTERS TO MEMORIZE!!! omggggggggggggggggggggggggggggggggggg....I WANNA DIE! I really feel like giving up BUT I WUN!!!! :'(
Hope the paper is EASY! Alright I'm off to bed now..because the weather isn't helping me! Thanks yea...of ALL days, it must rain today & seduce me to bed! Grrrrr...
Goodnight all...OOPS...hehe, GOOD MORNING!
Zzzzzzzzzz..... <3
P.S: SCREW those people who came up with SCIENCE! :P
Vegetables
Properties of vegetables:
*Principle components- Water, fibre, starch, certain vitamins, minerals, & lipids
Protective property: Vegetables are protected from spoilage microbes & pathogens when in prime condition due to presence of intact cell wall that serves as a protective barrier. When cell integrity is lost (due to wilting, ageing & injury like chopping, shredding, bruising & juicing), there is loss of protection.
Origin of natural biota: Soil, water, air, insects & animals
Primary processing of Vegetables:
1) Transportation, where there is physical damage due to pressure
2) Precessing like washing & s
3) Storage
WASHING
As for introduction of spoilage bacteria, washing is a hydro cooling action that involves water. Water quality & internalize of organisms if water is colder than produce, results in pressure differential. Pseudomonas might be introduced & the main problem is soft rot.
Whereas for pathogens, it involves washing with chlorinated water. Pathogens are introduced by agricultural practices. Survival of pathogens depends on 3 factors: Moisture, Temp, time.
Solution: Tumble-dry vegetables to prevent re-contamination (remove water)
FROZEN VEGETABLES
Divided into spoilage of microbes & pathogens.
For former, predominant is LAB. Microbial spoilage is rare, however main concern is spoilage of thawed pdt, which is temp dependent.
For latter, it is rare. Main concern is spore forming bacterium (Clostridium botulinum). 2 types of pathogens are non-spore forming pathogen which is killed during blanching & most contaminating pathogen that cannot grow at frozen temp.
CANNED VEGETABLES (Thermal process)
-Main concern: spore-forming mesophile (C.botulinum)
- Contamination during cooling due to contaminated water.
3 sources of contamination:
1. Insufficient thermal process- Inaccurate thermometers/timers & inadequate steam supply
2. Container leakage- Faulty seam cans, punctures & spoilage microbes & pathogens in cooling water
3. High temp storage
DRIED & FERMENTED VEGETABLES
Main concern: spoilage by yeast & fungi
3 causes of spoilage:
1. Control of water activity
2. Humidity of storage environment
3. Temp fluctuations
EGG & EGG PDTS
Properties:
-High water content of 73%74%
-Proteins 13%
-Lipids 12%
*Curtice on surface prevents entry of water
2 primary sources of Initial microflora:
1. Trans-ovarian transmission
-Via oviduct of infected poultry
-main concern: S.typhimurium
2. Trans-shell infection
-poultry contamination in production environment
4 Primary Processing of Shell egg:
1. Washing-
Spoilage & pathogens: egg washed with natural water containing 4.8ppm iron, in which 6.2% of spoilage caused by Psedomonas spp. pH 9 increases re-contamination of Salmonella spp & Listeria monocytogens
2. Post-washing & drying: Drying must be immediate to reduce risk of remaining bacteria on surface from penetrating egg.
3. Shell coatings: minerals like paraffin pil can be used to prevent water loss & retard penetration of Pseudomonas & salmonella spp.
4. In-pasteurization of intact shell eggs: Reduces spoilage microbes & pathogens but it is costly.
LIQUID EGGS
4 sources of contamination:
-egg contaminated with fecal contaminant
-processing equipments like broken utensils, pipes, pumps, pails, churns & holding tanks
-food handlers
-contaminated egg content
DAIRY PRODUCTS & ALCOHOLIC BEVERAGES
Cheese pdtion flow chart: (9 steps)
Preliminary milk treatment, heat treatment, addition of starter cultures, coagulation, cutting, cooking, whey removal; handling of curd, moulding & maturation
*Coagulation-cooking: Vat stage
Initial Microflora of cheese maturation
Divided into 2 parts: Starter cultures & secondary flora.
STARTER CULTURES
divided into 3 parts:
1. Natural starter cultures- reproduced daily by back-slopping & selective pressure. Little control when used.
Advantages: Phage resistance, pdtion of antimicrobials, aroma pdtion
Disadvantages: Variable performance
2. Mixed-strain cultures-undefined mixture of strains selected from natural starters, maintained & propagated.
Adv: Phage resistance
Disadv: Can harbour their own phages
3. Defined-strain starters- Defined strain & species ratio, reproducible technological performance, susceptible to phage attack
SECONDARY FLORA
divided into 4 parts:
1. Non starter lactic acid bacteria (NSLAB)
3 grps: Obligatory homofermentative, facultatively heterofermentative, obligatory heterofermentative
6 Factors affecting growth & survival:
-ripening temp
-moisture
-salt
-pH & organic acids
-redox potential
-nitrates
2 Significance:
-Gives more intensed flavour with improved gastronomy quality
-involved in proteolytic & lipolytic activities
Sources: raw & pasteurized milk
2. Non lactic acid bacteria (Micrococcus)
3 significance:
-accelerates cheese ripening
-contributes to cheese quality through proteolytic & lipolytic activities
-possess a range of hydrolytic enzymes
Factors affecting growth:
-ripening temp
-absence of oxygen
Sources: Raw milk, cheese made from raw milk & pasteurized milk
3. Yeasts
4 significance:
-produce volatile compounds from metabolism of fats, proteins, lactose & lactic acid.
-Autolysis of yeast cells release cellular content that produces savour flavours, umami effects & serve as flavour precursors.
-Generate carbon dioxide which in limited amount helps to open Blue-veined cheese curd and assist spread of P.roqueforti.
-Together with moulds, increase pH at cheese surface which stimulates bacterial growth & enzymatic activities.
Sources: Milk, brines & rennet
4. Moulds
5 significance:
-Gives cheese different appearances
-Production of important aroma & flavour compounds
-possess intra & extra-cellular proteinases, peptidases & acid/alkaline lipases that are important for protein & fat metabolism.
-Neutralises pH, allowing acid sensitive organisms to grow.
-Antimicrobial activity
WINE
Outline of wine fermentation (12 steps)
1.Grapes
2.Crushing; addition of sulfur dioxide
3.Juice & skins
4.Inoculation with yeast (optional)
5.Maceration & partial fermentation (Colour & tannin extraction)
6.Pressing-removal of skins
7.Completion of alcoholic fermentation, followed by racking off yeast lees
8.Wine
9.Malolactic fermentation (optional)
10.Ageing in oak barrels/other vessels
11.Fining, clarification & packaging
12.FINAL PRODUCT
Origin of wine microorganisms:
Grapes, winery equipment & environment, starter cultures (controlled inoculation)
7 Factors affecting yeast ecology:
1.Addition of sulphur dioxide
2.Extent of juice clarification
3.Particulate matter;skins
4.Temperature
5.Microbial contamination of grapes (LAB, AAB)
6.Chemical composition of grape juice
-Amino nitrogen
-pH 3.0-4.0
7.Fungicides/pesticide residues
*LAB in wine: Conducts malolactic fermentation, causing wine spoilage
*AAB in bulk wines: Converts ethanol to acetaldehyde, causing vinegary spoilage
MALOLACTIC FERMENTATION
Advantages:
1.Deacidifies & enhances quality of high acid wine
2.Contributes additional flavour notes
3.Enhances microbiological stability of wine by:
-decreasing available nutrients
-bacteriocin production
Disadvantages:
1.Depreciates quality of low acid wine
2.Can occur in bottled wine (spoilage)
3.Increases wine pH, allowing other bacteria to grow.
TATS ALL!!! I STILL HAVE 3 MORE FREAKING CHAPTERS TO MEMORIZE!!! omggggggggggggggggggggggggggggggggggg....I WANNA DIE! I really feel like giving up BUT I WUN!!!! :'(
Hope the paper is EASY! Alright I'm off to bed now..because the weather isn't helping me! Thanks yea...of ALL days, it must rain today & seduce me to bed! Grrrrr...
Goodnight all...OOPS...hehe, GOOD MORNING!
Zzzzzzzzzz..... <3
P.S: SCREW those people who came up with SCIENCE! :P
Friday, February 3, 2012
I fear No one else except God!
---> They give me strength and courage, whenever I needed someone by my side badly. Things that I can't say out, I confide in them and feel much better. God...Thank You so much!! You make me feel at ease. I have not seen you in reality. I do not know how you look like in actual form...however, I know you're always there for me. You reside within every single element of my life, even when I'm physically not beside you. You're the reason for why I'm standing strong here, swimming against those turbulent waves. I might appear ignorant in front of people, little do they know that deep inside me, you thrive, for I am your slave. For this very reason itself, I'll not succumb to fear...for my one and only fear is Him! :)
Thursday, January 26, 2012
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