The document discusses various types of laboratory equipment used for water purification and sterilization. It describes distillation systems that purify water through boiling and condensation. It also discusses different water types (I, II, III) and their recommended uses. The document outlines methods for sterilization including autoclaves, which use high pressure steam to kill microbes. Autoclaves achieve sterilization through precise control of temperature, pressure, and timing in the sterilization cycle.
This document discusses various microorganisms that can be found in water, including bacteria, viruses, protozoa, and parasites. It notes that water is not an ideal environment for growth of microbes but can transmit pathogens. Common waterborne illnesses are discussed along with their causative agents. The role of indicators like coliform bacteria and E. coli in assessing water quality is also mentioned. Various factors that influence microbial growth like temperature, oxygen levels, and pH are outlined.
This document discusses microorganisms found in water bodies. It describes that water habitats macroorganisms like fish and microorganisms like bacteria, viruses, and protozoa. Several pathogens that can be transported through water and infect humans are discussed, including bacteria like E. coli and Legionella, parasites like Giardia and Cryptosporidium, and the protozoan Toxoplasma gondii. The document also covers viruses, fungi, algae and other microbes found in water.
This document discusses microorganisms found in water bodies. It describes that water habitats macroorganisms like fish and microorganisms like bacteria, viruses, and protozoa. Several pathogens that can be transported through water and cause illness are discussed, including bacteria like E. coli, parasites like Giardia lamblia and Cryptosporidium parvum, and the bacterium Legionella pneumophila. The document also covers viruses, fungi, algae and provides diagrams of microbial growth cycles and structures.
This document discusses disease management in aquaculture. It notes that diseases can cause 10-15% losses in production and maintaining proper water quality parameters is important to prevent disease. It outlines major diseases affecting freshwater pond culture like parasites, fungi, bacteria, and algal blooms. Common disease symptoms in fish include loss of appetite, abnormal behavior, skin lesions, and gill discoloration. The document provides recommendations to prevent disease through best management practices like maintaining water quality, using certified seed, monitoring fish health, and contacting experts if diseases are observed.
This document discusses fish health management. It covers several key factors that impact fish health, including environmental conditions, diet, stocking density, water quality, and pathogens. It emphasizes the importance of using high quality feed appropriate for the fish species and life stage. High stocking density, poor water quality, and nutritional deficiencies can stress fish and increase susceptibility to disease. The document provides recommendations for preventing and treating disease outbreaks, including quarantining sick fish, reviewing water quality and feed records, and contacting a veterinarian if issues arise. Overall, it stresses the importance of quality management practices to minimize stress and the risk of infectious disease.
The document provides information on various characteristics of water quality. It discusses the types of microbes that can live in aquatic environments and tolerate a wide range of temperatures and toxic substances. It also outlines various water quality indicators and standards for different uses including drinking water, recreational water, and shellfish. The document discusses bacterial pathogens commonly found in surface water and their associated diseases. It provides information on bacterial indicators used to monitor water quality and limitations. It also summarizes outbreak data for several waterborne infectious diseases in the United States.
The document discusses various types of laboratory equipment used for water purification and sterilization. It describes distillation systems that purify water through boiling and condensation. It also discusses different water types (I, II, III) and their recommended uses. The document outlines methods for sterilization including autoclaves, which use high pressure steam to kill microbes. Autoclaves achieve sterilization through precise control of temperature, pressure, and timing in the sterilization cycle.
This document discusses various microorganisms that can be found in water, including bacteria, viruses, protozoa, and parasites. It notes that water is not an ideal environment for growth of microbes but can transmit pathogens. Common waterborne illnesses are discussed along with their causative agents. The role of indicators like coliform bacteria and E. coli in assessing water quality is also mentioned. Various factors that influence microbial growth like temperature, oxygen levels, and pH are outlined.
This document discusses microorganisms found in water bodies. It describes that water habitats macroorganisms like fish and microorganisms like bacteria, viruses, and protozoa. Several pathogens that can be transported through water and infect humans are discussed, including bacteria like E. coli and Legionella, parasites like Giardia and Cryptosporidium, and the protozoan Toxoplasma gondii. The document also covers viruses, fungi, algae and other microbes found in water.
This document discusses microorganisms found in water bodies. It describes that water habitats macroorganisms like fish and microorganisms like bacteria, viruses, and protozoa. Several pathogens that can be transported through water and cause illness are discussed, including bacteria like E. coli, parasites like Giardia lamblia and Cryptosporidium parvum, and the bacterium Legionella pneumophila. The document also covers viruses, fungi, algae and provides diagrams of microbial growth cycles and structures.
This document discusses disease management in aquaculture. It notes that diseases can cause 10-15% losses in production and maintaining proper water quality parameters is important to prevent disease. It outlines major diseases affecting freshwater pond culture like parasites, fungi, bacteria, and algal blooms. Common disease symptoms in fish include loss of appetite, abnormal behavior, skin lesions, and gill discoloration. The document provides recommendations to prevent disease through best management practices like maintaining water quality, using certified seed, monitoring fish health, and contacting experts if diseases are observed.
This document discusses fish health management. It covers several key factors that impact fish health, including environmental conditions, diet, stocking density, water quality, and pathogens. It emphasizes the importance of using high quality feed appropriate for the fish species and life stage. High stocking density, poor water quality, and nutritional deficiencies can stress fish and increase susceptibility to disease. The document provides recommendations for preventing and treating disease outbreaks, including quarantining sick fish, reviewing water quality and feed records, and contacting a veterinarian if issues arise. Overall, it stresses the importance of quality management practices to minimize stress and the risk of infectious disease.
The document provides information on various characteristics of water quality. It discusses the types of microbes that can live in aquatic environments and tolerate a wide range of temperatures and toxic substances. It also outlines various water quality indicators and standards for different uses including drinking water, recreational water, and shellfish. The document discusses bacterial pathogens commonly found in surface water and their associated diseases. It provides information on bacterial indicators used to monitor water quality and limitations. It also summarizes outbreak data for several waterborne infectious diseases in the United States.
This document discusses the environment and its impact on community health. It defines environment as internal and external factors that affect human health. The components of environment include physical, biological, social, and cultural. Factors like food, water, housing, and clothing influence health. Polluted environment affects both living and non-living things. Community health nurses can educate the public on pollution prevention and identify those suffering from issues like polluted water or air. The document also discusses water, its uses and sources. It describes water-borne diseases and methods of water purification at small and large scales.
Setting an aquarium is an important steps to maintaining healthy ornamental fishes. It gives mind relaxation and peaceful. It is a hobby and reduces the stress also
Contamination of food can occur through biological, chemical, or physical hazards. Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illness. Common foodborne bacteria include Salmonella, E. coli, and Listeria which often contaminate foods through improper holding temperatures or cross-contamination. Chemical and physical hazards enter the food from things like cleaning chemicals, metal fragments, or jewelry. All foodservice workers must follow proper hygiene, storage, preparation, holding, and service procedures to prevent contamination and protect public health.
This document provides information on aquarium fishes and their maintenance. It discusses the basic components of setting up an aquarium, including obtaining a tank, filter, heater/chiller, and lighting. It also covers the two main types of aquariums - saltwater/marine and freshwater. Saltwater aquariums require more equipment and monitoring due to factors like water salinity and temperature. Freshwater aquariums are generally easier to maintain. Proper care includes monitoring water parameters, feeding a balanced diet, and emulating the natural environment of the fish. Aquariums can provide benefits like stress reduction and lower blood pressure.
1. The document discusses water culture testing and bacteriological examination of drinking water. Samples are taken from sterile bottles and various tests are run to detect organisms like E. coli, fecal streptococci, and pseudomonas.
2. Food microbiology processing of food samples is also discussed. Indicator organisms that can cause foodborne illness are described, including E. coli, Staphylococcus aureus, Salmonella, and Listeria monocytogens.
3. The document provides information on Ghazala Shaheen and her role as a senior technologist in clinical microbiology, focusing on techniques for water and food microbiology testing.
Microorganisms can survive in water but water is not an adequate place for them to develop. Viruses cannot multiply in water but can be transmitted through water attached to bacteria, parasites, or suspended solids. Water bodies contain macroorganisms like fish as well as microorganisms like bacteria, viruses, protozoa, and algae. Pathogens in water can infect people through drinking, contact, or breathing contaminated water aerosols. Once inside the body, the immune system responds through processes like phagocytosis of bacteria and viruses.
Env Microbiology-Lecture 01 water Microbiology.pptxDrMNASEEMKHAN
This document discusses microbiology of water. It begins by explaining how water is essential for all living organisms and covers 97% of the earth. Water is very important for human consumption but can become contaminated and harmful. All microbes live in an aqueous environment. The document discusses various bacteria, protozoa, and viruses commonly found in water and the diseases they can cause. It covers water quality indicators like coliforms and E. coli and methods to test for their presence like multiple tube fermentation and membrane filtration. The key aspects are contamination of water sources, water-borne diseases, and microbiological testing of water quality.
This document discusses various topics related to food hygiene including definitions of food hygiene, objectives of food control, branches of food hygiene such as milk hygiene and meat hygiene. It describes hygiene practices for different foods like milk, meat, fish and eggs. It also discusses food adulteration, laws related to food control in India, food standards, HACCP principles and principal food control options like education, inspection and microbiological testing.
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
This document discusses food poisoning, including its causes, types, symptoms, and prevention. It can be caused by bacteria, viruses, parasites, or chemicals ingested through contaminated food or water. The two main types are bacterial, caused by living bacteria or their toxins, and non-bacterial, caused by chemicals. Symptoms include diarrhea, nausea, vomiting, and abdominal cramps and usually appear within hours or days. Prevention focuses on proper hygiene, storage, cooking, and sourcing of safe food and water.
Food hygiene aims to produce safe food by preventing contamination and spoilage. Key aspects of food hygiene include hygienic production, handling, storage and preparation to prevent foodborne illness. Food control further aims to ensure food quality and labeling standards through administration of relevant laws and regulations. The Hazard Analysis and Critical Control Points (HACCP) system is a science-based tool used to identify and control food safety hazards at critical points during food production.
Common Laboratory Equipment with their Working PrinciplesBimochan Poudel
Definition and objectives of use of lab equipments
•Common terms related to lab equipments: e.g.Sterilization, autoclaving, moist heat, dry heat, refrigeration, deep freezing, distillation etc.
•Principle behind the equipments
•Functions of lab equipments
•Identification and differention of instruments,
•e.g. Microscope: (simple, compound and binocular), Autoclave, Incubator, Hot air oven, Refrigerator, Centrifuge, Distillation set, Water bath, pH Meter, Colorimeter and Weighing balances
Public Health Engineering - Concepts Regarding WaterWaleed Liaqat
The document discusses various topics related to water quality parameters:
1. It outlines the authorities that regulate water quality for drinking, such as the EPA and FDA, and discusses various water quality parameters like temperature, dissolved oxygen, pH, and total dissolved solids.
2. It also explains the difference between abiotic and biotic factors in an ecosystem and how various solids can dissolve in water due to hydrogen bonding.
3. Sampling methods are described including types of samples, analytical protocols, and factors that influence how contaminants are distributed in water.
Marine biotechnology involves developing products from marine animals and plants. It has a long history but is now focused on fuel from algae, medical applications, antibacterial agents, transgenic fish, and probing the marine environment. Key topics discussed include using algae for biofuel, extracting compounds from marine organisms for anti-cancer and asthma treatments, identifying microbes for disease research, genetically modifying fish as pets or for research, and aquaculture of seafood. Biotechnology helps marine research through DNA analysis and tagging of micro plankton to study ecosystems. The future may see reducing mutations in aquatic life and increasing seafood quality while protecting marine species.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
This document discusses the environment and its impact on community health. It defines environment as internal and external factors that affect human health. The components of environment include physical, biological, social, and cultural. Factors like food, water, housing, and clothing influence health. Polluted environment affects both living and non-living things. Community health nurses can educate the public on pollution prevention and identify those suffering from issues like polluted water or air. The document also discusses water, its uses and sources. It describes water-borne diseases and methods of water purification at small and large scales.
Setting an aquarium is an important steps to maintaining healthy ornamental fishes. It gives mind relaxation and peaceful. It is a hobby and reduces the stress also
Contamination of food can occur through biological, chemical, or physical hazards. Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illness. Common foodborne bacteria include Salmonella, E. coli, and Listeria which often contaminate foods through improper holding temperatures or cross-contamination. Chemical and physical hazards enter the food from things like cleaning chemicals, metal fragments, or jewelry. All foodservice workers must follow proper hygiene, storage, preparation, holding, and service procedures to prevent contamination and protect public health.
This document provides information on aquarium fishes and their maintenance. It discusses the basic components of setting up an aquarium, including obtaining a tank, filter, heater/chiller, and lighting. It also covers the two main types of aquariums - saltwater/marine and freshwater. Saltwater aquariums require more equipment and monitoring due to factors like water salinity and temperature. Freshwater aquariums are generally easier to maintain. Proper care includes monitoring water parameters, feeding a balanced diet, and emulating the natural environment of the fish. Aquariums can provide benefits like stress reduction and lower blood pressure.
1. The document discusses water culture testing and bacteriological examination of drinking water. Samples are taken from sterile bottles and various tests are run to detect organisms like E. coli, fecal streptococci, and pseudomonas.
2. Food microbiology processing of food samples is also discussed. Indicator organisms that can cause foodborne illness are described, including E. coli, Staphylococcus aureus, Salmonella, and Listeria monocytogens.
3. The document provides information on Ghazala Shaheen and her role as a senior technologist in clinical microbiology, focusing on techniques for water and food microbiology testing.
Microorganisms can survive in water but water is not an adequate place for them to develop. Viruses cannot multiply in water but can be transmitted through water attached to bacteria, parasites, or suspended solids. Water bodies contain macroorganisms like fish as well as microorganisms like bacteria, viruses, protozoa, and algae. Pathogens in water can infect people through drinking, contact, or breathing contaminated water aerosols. Once inside the body, the immune system responds through processes like phagocytosis of bacteria and viruses.
Env Microbiology-Lecture 01 water Microbiology.pptxDrMNASEEMKHAN
This document discusses microbiology of water. It begins by explaining how water is essential for all living organisms and covers 97% of the earth. Water is very important for human consumption but can become contaminated and harmful. All microbes live in an aqueous environment. The document discusses various bacteria, protozoa, and viruses commonly found in water and the diseases they can cause. It covers water quality indicators like coliforms and E. coli and methods to test for their presence like multiple tube fermentation and membrane filtration. The key aspects are contamination of water sources, water-borne diseases, and microbiological testing of water quality.
This document discusses various topics related to food hygiene including definitions of food hygiene, objectives of food control, branches of food hygiene such as milk hygiene and meat hygiene. It describes hygiene practices for different foods like milk, meat, fish and eggs. It also discusses food adulteration, laws related to food control in India, food standards, HACCP principles and principal food control options like education, inspection and microbiological testing.
This document discusses the importance of food safety and outlines best practices for maintaining food safety. It begins by defining key terms like food, safety, foodborne illness, and contamination. It then discusses the dangers of foodborne illness to both individuals and establishments. The three main types of food contaminants are identified as biological, physical and chemical. Common causes of foodborne illness like cross-contamination, time/temperature abuse, and poor personal hygiene are explained. The document also provides guidance on maintaining facilities and equipment, pest control programs, and implementing Hazard Analysis and Critical Control Point (HACCP) systems. Overall, the document emphasizes that food safety is critical for human survival and health.
This document discusses key concepts of basic food safety. It outlines three important aspects of hygiene - food hygiene, kitchen hygiene, and personal hygiene. Food hygiene involves using safe water/raw materials, properly cooking and cooling foods, and preventing contamination. Kitchen hygiene requires properly cleaning and sanitizing surfaces and equipment. Personal hygiene refers to practicing good hygiene habits while handling food. The document also discusses food safety principles like preventing cross-contamination and properly storing foods.
This document discusses food poisoning, including its causes, types, symptoms, and prevention. It can be caused by bacteria, viruses, parasites, or chemicals ingested through contaminated food or water. The two main types are bacterial, caused by living bacteria or their toxins, and non-bacterial, caused by chemicals. Symptoms include diarrhea, nausea, vomiting, and abdominal cramps and usually appear within hours or days. Prevention focuses on proper hygiene, storage, cooking, and sourcing of safe food and water.
Food hygiene aims to produce safe food by preventing contamination and spoilage. Key aspects of food hygiene include hygienic production, handling, storage and preparation to prevent foodborne illness. Food control further aims to ensure food quality and labeling standards through administration of relevant laws and regulations. The Hazard Analysis and Critical Control Points (HACCP) system is a science-based tool used to identify and control food safety hazards at critical points during food production.
Common Laboratory Equipment with their Working PrinciplesBimochan Poudel
Definition and objectives of use of lab equipments
•Common terms related to lab equipments: e.g.Sterilization, autoclaving, moist heat, dry heat, refrigeration, deep freezing, distillation etc.
•Principle behind the equipments
•Functions of lab equipments
•Identification and differention of instruments,
•e.g. Microscope: (simple, compound and binocular), Autoclave, Incubator, Hot air oven, Refrigerator, Centrifuge, Distillation set, Water bath, pH Meter, Colorimeter and Weighing balances
Public Health Engineering - Concepts Regarding WaterWaleed Liaqat
The document discusses various topics related to water quality parameters:
1. It outlines the authorities that regulate water quality for drinking, such as the EPA and FDA, and discusses various water quality parameters like temperature, dissolved oxygen, pH, and total dissolved solids.
2. It also explains the difference between abiotic and biotic factors in an ecosystem and how various solids can dissolve in water due to hydrogen bonding.
3. Sampling methods are described including types of samples, analytical protocols, and factors that influence how contaminants are distributed in water.
Marine biotechnology involves developing products from marine animals and plants. It has a long history but is now focused on fuel from algae, medical applications, antibacterial agents, transgenic fish, and probing the marine environment. Key topics discussed include using algae for biofuel, extracting compounds from marine organisms for anti-cancer and asthma treatments, identifying microbes for disease research, genetically modifying fish as pets or for research, and aquaculture of seafood. Biotechnology helps marine research through DNA analysis and tagging of micro plankton to study ecosystems. The future may see reducing mutations in aquatic life and increasing seafood quality while protecting marine species.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, branches of food hygiene like milk hygiene, meat hygiene, and hygiene of food handlers. It describes processes like pasteurization and methods of inspection for milk and meat. It also discusses concepts like HACCP and laws related to food control in India.
This document discusses various aspects of food hygiene including definitions of food hygiene, aims of food hygiene, different branches of food hygiene like milk hygiene, meat hygiene, fish hygiene, egg hygiene, fruits and vegetables hygiene, food handlers hygiene, and sanitation of eating places. It provides details on processes like pasteurization for milk, ante-mortem and post-mortem inspection for meat, and standards for locations of restaurants. The key goal of food hygiene is to prevent food poisoning and illness by maintaining sanitary conditions during all stages of food production, handling, and consumption.
Similar to hygiene of equipments used in fish culture .....pptx (20)
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
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Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
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Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
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Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
2. Hygiene:
Hygiene refers to practices and conditions that promote
and maintain cleanliness,health and well- being.
Hygiene of fish culture :
Refers to the practices and
measures taken to maintain cleanliness and health in fish farming or
aqua culture. It insures clean water quality, proper sanitation of
equipments , regular monitoring Of fish health and waste
management.
4. Equipments used in fish culture :
• Fish tanks or aquarium .
• Filters
• Air pumps or air stones for aeration.
• Heaters or chillers to maintain water temperature.
• Lightning system.
• Nets for handling and transferring fish .
5. • Thermometers to monitor water temperature.
• Water testing kits to check water parameters.
• Boats
6.
7. General guidelines about hygiene in equipments:
Some general methods used in hygiene of equipments used in
fish culture.
• Fish tanks :
Clean the tank regularly by removing any debris ,
Uneaten food and algae.
15. • Filters :
Two types of filters used in aqua culture :
• Biological filter
• Mechanical filter
16. • Heaters or chillers:
Heaters or chillers are used to
maintain the water temperature..
• Water conditioners :
Use a water conditioner to treat tap
water before adding it into the tank . This help remove
chloramine and heavy metal, that can be harmful to fish .
17. • Sunlight exposure:
Natural method is exposing the
equipments in
Sunlight. UV rays from the sun have some disinfecting properties
and can help kill bacteria and algae.
• Nets :
Nets are very important in capturing and transferring
fish .
Different types of nets used in fish culture . These are ;
18.
19.
20.
21.
22.
23.
24.
25. Several common fish diseases in aqua culture:
• Bacterial infections like Columanris .
• Fungal infections like Saproleginasis .
• Parasitic infections like Ichthyophthiriasis (Ich) .
• Viral infections like Viral hemorrhagic septicemia VHS .
• Protozoan infections like Icthyophthiriasis .