this were some best movies of 1990's. i can watch and say that this are amazing movies.
http://blog.buttermouth.com/2007/06/top-25-places-to-watch-free-movies-and.html
Turner Classic Movies is showing classic films from July and encouraging viewers to vote for their favorites at turnnerclassicmovies.com by July 31st. The 5 movies that receive the most votes will be released on DVD by Warner Home Video. A list of 24 classic movies playing on TCM in July is provided.
This thesis examines whey-based fungal microfactories using the entomopathogenic fungus Lecanicillium muscarium to control hemlock woolly adelgid (HWA). Microfactory production was characterized using different combinations of sweet whey and conidia concentration. Adding 10% sweet whey increased conidia production 42-fold. Microfactories were also produced on hemlock foliage, increasing conidia and HWA mortality. Antimicrobials were evaluated for compatibility with L. muscarium to limit competition from other microbes. Whey-based microfactories show potential for controlling HWA by increasing fungal growth and conidia production in the environment.
Poc2015 os x_kernel_is_as_strong_as_its_weakest_part_liang_shuaitianLiang Chen
With the popularity of Apple's system, many OS X kernel vulnerabilities were discovered by fuzzing IOKit. OS X kernel exploitation technology has developed in the past few years, yet recent Apple patches have mitigated most of those technology to avoid generic address leak as well as zone Feng Shui approaches, which, as a result, make harder to exploit OS X kernel vulnerabilities.
In the first part of this talk, we will show several vulnerabilities discovered by KeenTeam whose details have never been published before. Then we conclude about several root causes to Apple IOKit driver's weakness, and how to take advantage of those weakness to find bugs more efficiently.
The second part will cover how to exploit a vulnerability in such case, and how to pave a road from crash to root with the presence of Apple’s new mitigation.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
This document provides information about milk production and the milking process. It discusses:
- The domestication of herbivorous animals for milk production thousands of years ago. Cows are now the most widespread milking animal.
- The anatomy and physiology of the cow's udder, where milk is secreted and stored in alveoli and ducts before being let down during milking.
- The milking process, where oxytocin triggers the letdown reflex in response to stimuli, allowing milk to flow from the udder. Milking is usually done by machine but sometimes by hand.
Building blocks of dairy,Dairy technology in pakistanDICEINVENT 2014
This document discusses the process of homogenization in dairy processing. Key points include:
- Homogenization breaks down fat globules from an average of 3.5 μm to below 1 μm in diameter to stabilize the fat emulsion.
- The process subjects milk to high pressures and velocities which disrupts fat globules through turbulence and cavitation.
- Homogenization is commonly done at temperatures between 55-80°C and pressures of 10-25 MPa. Higher temperatures and lower fat contents improve homogenization.
- The effects of homogenization include reduced cream separation, improved stability, and a smoother texture in dairy products.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
this were some best movies of 1990's. i can watch and say that this are amazing movies.
http://blog.buttermouth.com/2007/06/top-25-places-to-watch-free-movies-and.html
Turner Classic Movies is showing classic films from July and encouraging viewers to vote for their favorites at turnnerclassicmovies.com by July 31st. The 5 movies that receive the most votes will be released on DVD by Warner Home Video. A list of 24 classic movies playing on TCM in July is provided.
This thesis examines whey-based fungal microfactories using the entomopathogenic fungus Lecanicillium muscarium to control hemlock woolly adelgid (HWA). Microfactory production was characterized using different combinations of sweet whey and conidia concentration. Adding 10% sweet whey increased conidia production 42-fold. Microfactories were also produced on hemlock foliage, increasing conidia and HWA mortality. Antimicrobials were evaluated for compatibility with L. muscarium to limit competition from other microbes. Whey-based microfactories show potential for controlling HWA by increasing fungal growth and conidia production in the environment.
Poc2015 os x_kernel_is_as_strong_as_its_weakest_part_liang_shuaitianLiang Chen
With the popularity of Apple's system, many OS X kernel vulnerabilities were discovered by fuzzing IOKit. OS X kernel exploitation technology has developed in the past few years, yet recent Apple patches have mitigated most of those technology to avoid generic address leak as well as zone Feng Shui approaches, which, as a result, make harder to exploit OS X kernel vulnerabilities.
In the first part of this talk, we will show several vulnerabilities discovered by KeenTeam whose details have never been published before. Then we conclude about several root causes to Apple IOKit driver's weakness, and how to take advantage of those weakness to find bugs more efficiently.
The second part will cover how to exploit a vulnerability in such case, and how to pave a road from crash to root with the presence of Apple’s new mitigation.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
This document provides information about milk production and the milking process. It discusses:
- The domestication of herbivorous animals for milk production thousands of years ago. Cows are now the most widespread milking animal.
- The anatomy and physiology of the cow's udder, where milk is secreted and stored in alveoli and ducts before being let down during milking.
- The milking process, where oxytocin triggers the letdown reflex in response to stimuli, allowing milk to flow from the udder. Milking is usually done by machine but sometimes by hand.
Building blocks of dairy,Dairy technology in pakistanDICEINVENT 2014
This document discusses the process of homogenization in dairy processing. Key points include:
- Homogenization breaks down fat globules from an average of 3.5 μm to below 1 μm in diameter to stabilize the fat emulsion.
- The process subjects milk to high pressures and velocities which disrupts fat globules through turbulence and cavitation.
- Homogenization is commonly done at temperatures between 55-80°C and pressures of 10-25 MPa. Higher temperatures and lower fat contents improve homogenization.
- The effects of homogenization include reduced cream separation, improved stability, and a smoother texture in dairy products.
This document discusses microorganisms found in milk and their effects. It notes that milk provides an excellent medium for microbial growth. Both harmless and potentially pathogenic microorganisms can contaminate milk during the milking and storage processes. The main types of microorganisms discussed are bacteria, yeasts, molds, and bacteriophages. Several pathogenic bacterial species are also mentioned. The document outlines factors that influence microbial growth in milk and how their activities can affect milk quality through spoilage. Common spoilage effects and methods of controlling microorganisms in milk are summarized.
This document provides information on geothermal energy in Turkey. It discusses that Turkey has over 1000 hot springs with temperatures ranging from 25°C to 287°C. Geothermal resources in Turkey are used for electricity generation (243.35MWe installed currently), thermal tourism, agriculture, greenhouses, and other applications. While geothermal energy provides clean energy, development can impact the environment through issues like surface disturbances, thermal pollution, scaling and corrosion. The document examines the geological context, locations of major geothermal fields, fluid compositions and environmental concerns from geothermal development in Turkey.
The document discusses milk processing techniques. It describes how milk is pasteurized by heating it to 71.7°C for 25 seconds to kill harmful microorganisms and extend shelf life. The milk is then cooled, packaged, labeled, and distributed. It also discusses the production processes for various milk products like curd, buttermilk, butter, ghee, and cheddar cheese which involve steps like culturing, coagulation, draining whey, salting, pressing, ripening, and packaging. Ultra-high temperature (UHT) processing is also summarized, which heats milk briefly to higher temperatures than pasteurization to make shelf-stable milk products.
This document provides an overview of dairy production, processing, and marketing. It discusses the principles of dairy farming including sustainable practices around site selection, animal health and welfare, economic stability, and environmental sustainability. It then covers the composition, biosynthesis, properties, and quality factors of milk such as interval between milking and lactation stage that can influence attributes like fat content. The document is intended to provide information on dairy farming practices and milk composition and quality.
The document summarizes the progress and applications of extended shelf life (ESL) technology globally since 2000. ESL uses processing techniques like pasteurization, microfiltration, and high heat treatment to extend the shelf life of chilled dairy products beyond traditionally pasteurized equivalents. ESL has driven wider distribution, improved safety and quality. Major regions have adopted ESL for products like milk, cream, and juices. ESL requires a holistic approach across the entire supply chain from raw materials to distribution to ensure quality. ESL use has increased significantly in Europe and is a new concept in South Africa, allowing longer shelf lives up to 28 days.
This document discusses dairy technology and the treatment of dairy processing wastewaters. It begins by describing the composition of milk, including the main components like water, fat, proteins, lactose, and minerals. It then discusses microorganisms commonly found in milk, including lactic acid bacteria, coliforms, spoilage microorganisms, and pathogenic microorganisms. Finally, it outlines several key dairy processing techniques like pasteurization, UHT treatment, homogenization, evaporation, and the use of starter cultures.
Aseptic processing is a method of packaging sterile products in a sterile container to maintain sterility. It involves flash heating products to between 195-295°F, retaining more nutrients than conventional sterilization. Pioneered in the early 1900s for milk packaging, aseptic processing uses high-speed filling and a closed sterile chamber to package foods with improved quality compared to canning. It allows packaging of liquids like milk and juices without refrigeration for long shelf life.
This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
The dairy industry produces large volumes of wastewater from various processing stages like pasteurization, homogenization, and cheese or butter making. Wastewater sources include cleaning operations, product losses, and leaks. Dairy wastewater is characterized by high levels of nutrients, organic matter, and microbes. It may also contain detergents, salts, and other chemicals depending on processing. Treatment methods include primary physical and chemical processes, as well as secondary biological processes like aerobic and anaerobic digestion. Both have advantages and disadvantages for treating lower or higher strength wastewaters.
Tetra pak make milk is safe and available everywhere.Milk in tetra pak is treated according to specific requirements to ensure that its quality and nutritional value are maintained. Tetra pak use the UHT process to provide you the healthy milk.
This document summarizes microbiology in dairy products. It discusses how milk and dairy products are suitable for microbial growth. It provides details on the types of microorganisms commonly found in milk, including both harmless and pathogenic bacteria. The document also describes how microbes are involved in the production of fermented dairy products like yogurt and cheese. It discusses pasteurization and methods used to prevent milk spoilage by microbes.
This presentation discusses the history and future of milk packaging. It begins by describing how milk was traditionally collected and packaged in glass bottles for delivery. It then explains why packaging shifted to use HDPE bottles and cartons, which are lighter weight and address issues with glass. The presentation concludes by proposing that the future of milk packaging lies in using biodegradable thermoformed bottles made from PLA, which is derived from corn starch. PLA packaging would have environmental benefits like lower carbon emissions compared to traditional plastics.
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Source: http://camcordervideoshare.altervista.org/blog/play-multi-track-mxf-files-on-mac-mavericks-or-windows/
This document provides information on geothermal energy in Turkey. It discusses that Turkey has over 1000 hot springs with temperatures ranging from 25°C to 287°C. Geothermal resources in Turkey are used for electricity generation (243.35MWe installed currently), thermal tourism, agriculture, greenhouses, and other applications. While geothermal energy provides clean energy, development can impact the environment through issues like surface disturbances, thermal pollution, scaling and corrosion. The document examines the geological context, locations of major geothermal fields, fluid compositions and environmental concerns from geothermal development in Turkey.
The document discusses milk processing techniques. It describes how milk is pasteurized by heating it to 71.7°C for 25 seconds to kill harmful microorganisms and extend shelf life. The milk is then cooled, packaged, labeled, and distributed. It also discusses the production processes for various milk products like curd, buttermilk, butter, ghee, and cheddar cheese which involve steps like culturing, coagulation, draining whey, salting, pressing, ripening, and packaging. Ultra-high temperature (UHT) processing is also summarized, which heats milk briefly to higher temperatures than pasteurization to make shelf-stable milk products.
This document provides an overview of dairy production, processing, and marketing. It discusses the principles of dairy farming including sustainable practices around site selection, animal health and welfare, economic stability, and environmental sustainability. It then covers the composition, biosynthesis, properties, and quality factors of milk such as interval between milking and lactation stage that can influence attributes like fat content. The document is intended to provide information on dairy farming practices and milk composition and quality.
The document summarizes the progress and applications of extended shelf life (ESL) technology globally since 2000. ESL uses processing techniques like pasteurization, microfiltration, and high heat treatment to extend the shelf life of chilled dairy products beyond traditionally pasteurized equivalents. ESL has driven wider distribution, improved safety and quality. Major regions have adopted ESL for products like milk, cream, and juices. ESL requires a holistic approach across the entire supply chain from raw materials to distribution to ensure quality. ESL use has increased significantly in Europe and is a new concept in South Africa, allowing longer shelf lives up to 28 days.
This document discusses dairy technology and the treatment of dairy processing wastewaters. It begins by describing the composition of milk, including the main components like water, fat, proteins, lactose, and minerals. It then discusses microorganisms commonly found in milk, including lactic acid bacteria, coliforms, spoilage microorganisms, and pathogenic microorganisms. Finally, it outlines several key dairy processing techniques like pasteurization, UHT treatment, homogenization, evaporation, and the use of starter cultures.
Aseptic processing is a method of packaging sterile products in a sterile container to maintain sterility. It involves flash heating products to between 195-295°F, retaining more nutrients than conventional sterilization. Pioneered in the early 1900s for milk packaging, aseptic processing uses high-speed filling and a closed sterile chamber to package foods with improved quality compared to canning. It allows packaging of liquids like milk and juices without refrigeration for long shelf life.
This document discusses dairy products like milk and cheese. It provides information on milk packaging history from glass to flexible pouches. It also discusses factors that cause milk spoilage and innovative future packaging ideas like thermoformed bottles made from biodegradable PLA. The document also covers cheese production process and challenges in cheese storage. It provides details on Amul cheese spread and cheddar cheese packaging and specifications.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
The dairy industry produces large volumes of wastewater from various processing stages like pasteurization, homogenization, and cheese or butter making. Wastewater sources include cleaning operations, product losses, and leaks. Dairy wastewater is characterized by high levels of nutrients, organic matter, and microbes. It may also contain detergents, salts, and other chemicals depending on processing. Treatment methods include primary physical and chemical processes, as well as secondary biological processes like aerobic and anaerobic digestion. Both have advantages and disadvantages for treating lower or higher strength wastewaters.
Tetra pak make milk is safe and available everywhere.Milk in tetra pak is treated according to specific requirements to ensure that its quality and nutritional value are maintained. Tetra pak use the UHT process to provide you the healthy milk.
This document summarizes microbiology in dairy products. It discusses how milk and dairy products are suitable for microbial growth. It provides details on the types of microorganisms commonly found in milk, including both harmless and pathogenic bacteria. The document also describes how microbes are involved in the production of fermented dairy products like yogurt and cheese. It discusses pasteurization and methods used to prevent milk spoilage by microbes.
This presentation discusses the history and future of milk packaging. It begins by describing how milk was traditionally collected and packaged in glass bottles for delivery. It then explains why packaging shifted to use HDPE bottles and cartons, which are lighter weight and address issues with glass. The presentation concludes by proposing that the future of milk packaging lies in using biodegradable thermoformed bottles made from PLA, which is derived from corn starch. PLA packaging would have environmental benefits like lower carbon emissions compared to traditional plastics.
Never miss to get Saving up to $44.1, MXF/MTS/M2TS/MKV/FLV/MOV Converter.etc at Pavtube Bundles Deals!
Source: http://camcordervideoshare.altervista.org/blog/play-multi-track-mxf-files-on-mac-mavericks-or-windows/
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HijackLoader Evolution: Interactive Process HollowingDonato Onofri
CrowdStrike researchers have identified a HijackLoader (aka IDAT Loader) sample that employs sophisticated evasion techniques to enhance the complexity of the threat. HijackLoader, an increasingly popular tool among adversaries for deploying additional payloads and tooling, continues to evolve as its developers experiment and enhance its capabilities.
In their analysis of a recent HijackLoader sample, CrowdStrike researchers discovered new techniques designed to increase the defense evasion capabilities of the loader. The malware developer used a standard process hollowing technique coupled with an additional trigger that was activated by the parent process writing to a pipe. This new approach, called "Interactive Process Hollowing", has the potential to make defense evasion stealthier.