January 2006: more and more carcasses from birds were being found in Eastern Germany. The Parks Board reckoned that was normal during a long and relatively hard winter.
14 February: a tourist reported finding four dead swans on the east coast island of Rè1/4gen. A quick test indicated this could be H5N1, Avian Influenza (Bird Flu). Later that was confirmed.
15 February: More dead birds were found. All domestic birds were immediately required to be in stalls. Government officials called an emergency meeting.
16 February: It's official! H5N1 is the cause of death of more and more birds on the island of Rè1/4gen.
17 February: Country-wide birds are required to be in stalls or under protective cover. All hens, ducks, geese and turkeys must be in stalls. Politicians discuss ways to better or refine their action plan.
18 February: The Island of Rè1/4gen is placed under alarm. That means a security zone of 3 kilometers (2 miles) around the dead birds is in place and 10 km (6 miles) zone of observation is put in place. All cars, trucks and buses are disinfected and the selling of birds is stopped. All birds within the 3 km security zone are disinfected. Locals are asked to immediately report to the police, fire or veterinarian clinics any dead animals. They are told not to touch any bird, just to report it.
19 February: Dead birds are now found on the German mainland.
20 February: The whole east-coast of Germany is put under alarm and all counties of Germany were getting themselves prepared.
In the mean time, fire-fighters, soldiers, experts and even volunteers are on the island of Rè1/4gen. Some are in masks, some are in full-protective suits to disinfect while others simply are there to watch and report on birds and answer questions of the locals. 1,280 protective masks were brought in, 1,550 disposable protective suits and 150 non-disposable suits, 1,200 safety glasses, 1,150 pair of rubber boots, 1,700 pair protective gloves and 1000 liters of disinfectant. Around the zone a further 11,780 masks, 11,560 disposable suits, 10,072 protective goggles, 9,140 pairs of boots and another 5,000 liters of disinfectant were brought into reserve not to mention 39 special epidemic cots. By now there were 370 people there to help.
The moral of this story? First, don't panic. When H5N1 Avian Influenza breaks out, there is much which can be done. Tests are getting better and faster for dead animals and as more and more countries are affected, so too is the reaction process checked and re-checked. Note at the beginning it was a tourist who reported the dead swans. Your responsibility is to keep a watch out and report anything strange - such as four or five dead birds together. Also noteworthy is the reaction of the people in Germany. There was no panic - remember that this is an ongoing battle - and there was lots of help. Although the Minister of Agriculture Dr. Till Backhaus had hoped for even a faster response time, there is no doubt that this was well handled. It was also an excellent example for other countries when Bird flu hits close to home.
Vacation Close To Home
In order to obtain the highest quality of roasting, it is essential that the beans were selected and dried with the utmost care and attention. Some producers will use a specific kind of wash. This wash is used to remove the flesh as well as separate the different kind of beans. Beans will float differently depending on their density. This makes it easier to determine which ones should be used and which ones should be removed. However, there are some producers who will use a more complex and time consuming method.
Dry processed beans usually provide the consumer with a less acidic product. Some acidity can be desired in certain blends but too much acidity can be a bad thing.
As beans heat up during the roasting process they produce different aromas and levels of acidity. They also will release their different flavor components. The first stage of roasting is when the beans absorb the heat. The beans will go from green to yellow and then from yellow to brown. Green does not necessarily mean a color but rather fresh or not yet roasted. Roasting when properly done will smell like popcorn or toast.
When the temperature is about 350 degrees Fahrenheit the sugars will caramelize. This is of course helped along by the increase in moisture temperature of the skin. Reaching the proper amount of caramelized sugars is important to develop a good brew during coffee roast.
Then at about 400 degrees Fahrenheit the beans should expand and reach about double what their original size was. They should also be light brown, but this can vary depending on what kind of beans are being used. They should also reduce in weight to about 5% less than their original weight. Then as the temperature continues to increase the beans will lose more weight and then release CO2. When the temperature hits about 450 degrees Fahrenheit, the beans should be a medium to dark brown and should be oily. Often there is a loud pop heard at this stage which is known as the second crack phase. This is where over roasting can occur and care and attention is necessary. Burnt taste can occur when the oils are boiled off and combine with the oxygen in the air. The goal is to have the perfect balance and combination of bitterness, acid, and a wide variety of different profile characteristics.
The body of a coffee is slightly misleading. It does not necessarily refer to the actual thickness of the coffee. In actuality it refers to the proteins and fibers that are found in the coffee. It specifically refers to the feeling on the tongue when it is rubbed against the roof of the mouth. It is fat content in the beverage that is largely controlled by the roasters and not the brewers. Unfortunately too light of a coffee will usually contain a bitterness in the final result. However, too dark a brew with sometimes produce too much of a chocolate tone with a burnt taste. Experimentation is the best way to find the coffee the best suits your desires without needing to go anywhere, even if it's nearby. With this said, its time to get out your cappacino, coffee and espresso makers.
Both Paul Madrid & Leroy Calstard are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Paul Madrid has sinced written about articles on various topics from Health, Bird Flu and Adsense. Paul Madrid is a minister, author of several Avian Bird Flu publications and web host at. Paul Madrid's top article generates over 1300 views. Bookmark Paul Madrid to your Favourites.
Leroy Calstard has sinced written about articles on various topics from Camping, Gardening and Home Renovation Ideas. Leroy Calstard wrote especially for http://www.coffee-espresso-maker-tips.com , an internet site with information about espresso water pressure and home es. Leroy Calstard's top article generates over 135000 views. Bookmark Leroy Calstard to your Favourites.
Accounting Assets And Liabilities The cost is deducted from the cash account, or added to the accounts payable liability account, depending on whether the business has paid with cash or credit