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Correspondence concerning the death of Charles Govin. Message from the President of the United States, transmitting, in response to a resolution of the Senate of December 22, 1896, a report from the Secretary of State, accompanied by copies of correspondence, concerning the death of Charles Govin, a citizen of the United States, in the Island of Cuba [electronic resource].
- Corporate Author:
- United States. Congress. Senate. Committee on Foreign Relations
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- Correspondence concerning death of Charles Govin in Cuba
- Washington : [publisher not identified], 1897.
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- 6 pages : digital, PDF file
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AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
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- Electronic resource. [Bethesda, Md.]: ProQuest, 2004. (ProQuest U.S. Serial Set Digital Collection : no. 3469 S.doc.39).
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Aquatic Environmental Health and ToxicologyView this Special Issue
Research Article | Open Access
Isolation, Identification, and Optimization of Culture Conditions of a Bioflocculant-Producing Bacterium Bacillus megaterium SP1 and Its Application in Aquaculture Wastewater Treatment
A bioflocculant-producing bacterium, Bacillus megaterium SP1, was isolated from biofloc in pond water and identified by using both 16S rDNA sequencing analysis and a Biolog GEN III MicroStation System. The optimal carbon and nitrogen sources for Bacillus megaterium SP1 were 20 g L−1 of glucose and 0.5 g L−1 of beef extract at 30°C and pH 7. The bioflocculant produced by strain SP1 under optimal culture conditions was applied into aquaculture wastewater treatment. The removal rates of chemical oxygen demand (COD), total ammonia nitrogen (TAN), and suspended solids (SS) in aquaculture wastewater reached 64, 63.61, and 83.8%, respectively. The volume of biofloc (FV) increased from 4.93 to 25.97 mL L−1. The addition of Bacillus megaterium SP1 in aquaculture wastewater could effectively improve aquaculture water quality, promote the formation of biofloc, and then form an efficient and healthy aquaculture model based on biofloc technology.
Bioflocculant is an active substance produced by growing microorganisms and is composed of macromolecular polymers, such as glycoprotein, polysaccharide, protein, cellulose, and nucleic acid [1–3]. Bioflocculant offers many advantages for suspended solids (SS) removal, such as high security and efficiency, low cost, being nontoxic, and producing no secondary pollution for the environment [4–10]. The use of bioflocculant for SS removal has been widely used in industrial, domestic, and building material and livestock wastewater treatment as a new water treatment agent [11–14]. Although there were some general reports of bioflocculant in wastewater treatment, relevant research and application of bioflocculant in aquaculture wastewater treatment have rarely been reported.
In recent years, the aquaculture industry had developed rapidly with a worldwide presence, especially in China. However, low feeding utilization rates caused approximately 75% of the aquaculture feed to remain as nitrogen and phosphorous in the wastewater . Aquaculture wastewater was discharged arbitrarily into rivers, lakes, and ocean, resulting in eutrophication and even red tide disasters. Many efforts have sought to reduce and regulate the generation and emission of aquaculture wastewater, such as upscaling aquaculture wastewater treatment by microalgal bacterial flocs , application of probiotics in carp aquacultures , removal of organic matter from polluted coastal waters by floating bed phytoremediation , and the application of artificial wetlands in multistage aquaculture wastewater purification . Biofloc technology as one of the most advanced aquaculture technology models has been widely applied in shrimp, tilapia, and carp pond cultures. Using biofloc technology produced more aquaculture products without significantly increasing the usage of the basic natural resources of water and land, minimized damage to the environment, and provided an equitable cost/benefit ratio to support economic and social sustainability [20–24].
Compared with industrial and domestic wastewater, aquaculture wastewater is mainly composed of carbon, nitrogen, phosphorous, and other nutrients. Aquaculture wastewater also has its own characteristics, such as fewer poisonous metal materials and lower concentrations of nitrogen, phosphorous, SS, and chemical oxygen demand (COD). Therefore, bioflocculant-producing bacteria could feasibly be added to ponds and then used to effectively treat aquaculture wastewater. The aim of the present study was basically developed by two sections. The first section was to isolate and identify a bioflocculant-producing bacterium from fish pond and to optimize its culture conditions. In the second section, the bioflocculant produced by Bacillus megaterium SP1 was applied in the aquaculture wastewater treatment to reduce the COD and inorganic nitrogen, promote the formation of biofloc, improve the utilization rate of nitrogen, and ultimately form a highly efficient and healthy aquaculture model suitable for China’s pond aquaculture.
2. Materials and Methods
2.1. Biofloc Samples and Isolation of Bioflocculant-Producing Bacterium
Biofloc samples were collected by Imhoff cones from the carp biofloc technology pond at Hulan experimental station of Heilongjiang River Fisheries Research Institute in Heilongjiang Province, China (45.97°N, 126.63°E). The samples were stored at 4°C in sterile containers. First, each biofloc sample was homogenized and serially diluted in sterile water. Second, each dilution was spread on enrichment medium and incubated at 30°C for 72 h. Strains with different colony morphology were taken and repeatedly cultivated for purification, and the single pure colony was saved for later use. Third, each pure colony was spread on fermentation medium and cultured at 30°C in a rotary shaker at 160 r min−1 for 72 h. The culture broth was used to determine for flocculating efficiency. The strain with the highest flocculating efficiency and good several subcultures was selected as the bioflocculant-producing bacterium for further study. Kaolin suspensions at a concentration of 5 g L−1 were then used to evaluate the flocculating capability of a series of the culture. Among them, the enrichment medium included beef extract (3 g L−1), peptone (10 g L−1), and NaCl (5 g L−1) and was amended with 1.8% agar. The fermentation medium included glucose (20 g L−1), KH2PO4 (2 g L−1), K2HPO4 (5 g L−1), MgSO4·7H2O (0.5 g L−1), (NH4)2SO4 (0.2 g L−1), NaCl (0.1 g L−1), urea (0.5 g L−1), and yeast extract (0.5 g L−1).
2.2. PCR Amplification and Phylogenetic Analysis
The bacterial genomic DNA of strain SP1 was extracted using the E.Z.N.A.® Bacterial DNA Kit (Omega Bio-Tek, Inc., USA). PCR amplification of the 16S rDNA was performed with universal primers (27F, 5′AGAGTTTGATCCTGGCTCAG3′, and 1492R, 5′GGTTACCTTGTTACGACTT3′). The amplification system was composed of a total volume of 50 μL containing 3 μL of total DNA, 1 μL of 27F, 1 μL of 1492R, 1 μL of dNTP, 5 μL of 10x buffer, 0.6 μL of Taq DNA polymerase, and 38.4 μL of ddH2O . The reaction conditions were as follows: 94°C for 4 min followed by 30 cycles of denaturation at 94°C for 1.5 min, annealing at 55°C for 1 min, and primer extension at 72°C for 1.5 min and a final extension at 72°C for 10 min . PCR products were purified using PCR production purification kit, and the purified PCR products were sent to Suzhou GENEWIZ Biotechnologies Co. Ltd. (China) for sequencing. The sequence results were submitted (accession number: KU529280) to the GenBank database. Software MEGA 6.0 was used to construct a phylogenetic tree by the neighbor-joining method .
2.3. Identification with Biolog GEN III MicroStation System
The Biolog GEN III MicroStation System is an automated microbial identification system based on aerobic metabolic activities without the labor-intensive requirements of conventional strips or panels. The strain SP1 was characterized using Biolog GEN III microplate (Biolog Inc., Hayward, CA, USA). GEN III plate contains 95 different carbon substrates, which is based on interpreting patterns of sole-carbon substrate utilization indicated by color development in a 96-well microtiter plate. By analyzing the similarity of the metabolic fingerprints between SP1 and standard strains in the kinetic database by Biolog Retrospect 2.0 Data Management Software, the strain was identified. Among them, when SIM is > 0.5 and DIST is < 5.00, this is a more satisfactory result .
2.4. Analysis of Flocculating Efficiency
The flocculating efficiency of the bioflocculant produced by the bacterial culture was measured by kaolin suspension. In general, 2 mL of the bioflocculant (the culture broth of strain SP1), 5 mL of CaCl2 (1%, w/v), and 93 mL of kaolin suspension were mixed in a 200-mL beaker. The mixture was stirred at 180 r min−1 for 1.5 min and at 80 r min−1 for 3 min with a vortex mixer (QL-861, Shanghai Jingmi Instrument Co., Ltd., China) and then kept still for 10 min. The supernatant portion was absorbed to determine its optical density (OD) at 550 nm by a 752 spectrophotometer . The steps for the blank control were similar to the above steps except that the culture broth of strain SP1 was replaced with distilled water. All assays were conducted in three duplicates. The flocculating efficiency was defined and calculated as follows: where and were OD550 of the blank control and of the supernatant, respectively.
2.5. Optimization of Culture Conditions
Experiments were designed in which carbon and nitrogen sources of fermentation medium were replaced by various carbon and nitrogen sources in fresh fermentation medium. The one-way medium was used to determine the flocculating efficiency for kaolin suspension and to select the optimum carbon and nitrogen source for strain SP1.
According to the one-way experiment results, specific carbon and nitrogen sources in the original fermentation medium were replaced by the optimum carbon and nitrogen sources for optimal performance. The four factors of carbon source, nitrogen source, initial pH, and temperature were the major factors influencing flocculation and were selected to design L16(45) orthogonal experiment. The optimum culture conditions were obtained by the analysis of the orthogonal experiment results.
2.6. Preliminary Application in Wastewater Treatment of Aquaculture
The aquaria (90 × 55 × 45 cm) selected for the experimental tanks had 100 L of three types of water (aquaculture wastewater, Hulan river water, and urban domestic wastewater) with continuous aeration. Culture broth of strain SP1 containing 1 × 107 CFU mL−1 was added to the aquaria water samples by an adding ratio of 1 × 104 CFU mL−1 to evaluate its effect on wastewater, especially by comparing how the data changed before and after inoculation. The experiment was divided into three groups, each group containing three duplicates. The indexes of chemical oxygen demand (COD), total ammonia nitrogen (TAN), suspended solids (SS), and volume of biofloc (FV) were determined.
2.7. Analytical Methods
The COD and SS were determined using the methods given by the National Standard of China, TAN was determined by the YSI Professional Plus (YSI Incorporated, Yellow Springs, USA), FV was determined by sampling 1000 mL pond water into a series of Imhoff cones , and the volume of the floc plug accumulating on the bottom of the cone was determined 15 min following sampling .
2.8. Statistical Analysis
Data analysis was performed by one-way ANOVA using SPSS 17.0 software for Windows. Duncan’s multiple range tests were used to identify differences among experimental groups, and the level of statistical significance was accepted as .
3. Results and Discussion
3.1. Isolation of Bioflocculant-Producing Bacterium
Approximately 48 isolates were selected from the biofloc samples (Table 1). However, only six strains with flocculating efficiency exceeding 80% were able to actively flocculate kaolin suspension, as measured after five or more subcultures. Among them, the bacterium named SP1 with the highest flocculating efficiency was selected as the bioflocculant-producing bacterium for further study.
|Note. Each value represents a mean ± SE (). Values in the line with different superscript letters are significantly different ().|
3.2. Identification and Characterization of Bioflocculant-Producing Bacterium
Strain SP1 was a circular, smooth, white, rod-shaped, Gram-positive bacterium with fermented liquid that was brown and turbid. Molecular analysis based on 16S rDNA confirmed the strain SP1 to be a Bacillus sp.; therefore, it was named Bacillus sp. SP1. The nucleotide sequence obtained in the present study had been submitted to GenBank and assigned accession number KU529280. In the phylogenetic tree, strain SP1 and the other closest Bacillus strains were grouped together (Figure 1). Strain SP1 was further identified using the Biolog GEN III MicroStation System, which was Biolog’s latest generation product for the testing and microbial identification of aerobic Gram-negative and Gram-positive bacteria because they were in the same test panel; Gram stain and other pretests were no longer needed . The results showed that strain SP1 was Bacillus megaterium (probability 59.6%, SIM 0.596, and DIST 5.883) based on the carbon source metabolic characteristics (Table 2). Therefore, this strain was named Bacillus megaterium SP1.
|Note. +: positive response; −: negative response; /: borderline; //: mismatched positive; and ///: mismatched negative.|
Bioflocculants were produced by many microorganisms widely distributed in soils and waters . More than 70 bioflocculant-producing microorganisms have been reported, such as Bacillus subtilis , Bacillus firmus , Bacillus licheniformis , Bacillus mucilaginosus , Proteus mirabilis , and Klebsiella sp. . However, bioflocculant produced by Bacillus megaterium and its application in wastewater treatment have rarely been reported. It was found that the extracellular polymeric substances (EPS) from Bacillus megaterium TF10 exhibit a high flocculation activity . One report of a Bacillus megaterium strain producing a biodegradable flocculant was observed for turbidity and arsenic removal during growth . Another bioflocculant produced by Bacillus megaterium YWO-5 was used for wastewater treatment . In this work, the highly efficient bioflocculant-producing bacterium Bacillus megaterium SP1 was especially isolated from biofloc samples of aquaculture ponds for the purpose of accelerating biofloc formation and improving the water quality in aquaculture ponds.
3.3. Optimization of Culture Conditions
3.3.1. The Selection of the Optimum Carbon Source
Carbon source is a carbonaceous material used in microbial cells to supply energy for microbial growth, reproduction, and movement. To investigate the effect of various carbon sources on flocculating rate (in a kaolin suspension) under optimal culture conditions, the carbon source glucose (carbon content 0.4%) was used as fermentation medium in the control group and was replaced by various carbon sources (sucrose, fructose, maltose, soluble starch, citric acid, glycerol, and ethanol at the same concentration; other components remain unchanged) (Figure 2(a)). It was evident that glucose, fructose, sucrose, and soluble starch were suitable for bioflocculant production with the flocculating efficiency exceeding 80% after 72 h cultivation. The strain SP1 adapted well to a variety of carbon sources; the specific flocculating rates of glucose and soluble starch were 87.9% and 86.8%, respectively. Therefore, glucose was chosen as the optimum carbon source of strain SP1 because it had the highest flocculating activity and it has the lowest cost.
3.3.2. The Selection of the Optimum Nitrogen Source
Nitrogen sources provide the raw material for microbial amino acid synthesis. The effect of various nitrogen sources on the flocculating efficiency (in a kaolin suspension) after 72 h cultivation was observed. Beef extract, peptone, urea, (NH4)2SO4, and NH4NO3 replaced yeast extract (nitrogen content 0.03%) at the same concentration which was shown in Figure 2(b). The flocculating efficiency of six different nitrogen sources ranged from 66.88% to 89.37% and illustrated that certain nitrogen sources had a greater influence on the flocculating activity for the strain SP1. Specifically, beef extract and yeast extract produced bioflocculant with the flocculating efficiency exceeding 85% after 72 h cultivation. As a result, the beef extract was chosen as the best nitrogen source of strain SP1 for further study because of its high flocculating efficiency, complicated composition, and abundant nutrition.
3.4. Optimization of Culture Medium and Culture Conditions by Using Orthogonal Experiments
Orthogonal test factors and levels for flocculation of strains SP1, including glucose, beef extract, culture temperature, and culture medium initial pH values (with A, B, C, and D), were shown in Table 2. Orthogonal experiments were conducted to determine the optimal culture conditions. Orthogonal experimental results were shown in Table 3. The results of the range analysis suggested that the flocculating efficiency was influenced by the following factors in the descending order: glucose > beef extract > culture temperature > culture medium initial pH.
|Note. A: glucose; B: beef extract; C: culture temperature; D: medium initial pH; and E: blank control.|
Microbial growth is influenced by culture medium composition and various survival factors. Lower concentration of carbon and nitrogen sources keeps strains such as SP1 from getting enough nutrients, thus affecting its growth and flocculating efficiency of the bioflocculant. In contrast, higher concentrations of carbon and nitrogen sources can make higher concentrations of inhibitory substances that negatively affect microbial growth as well as the flocculating rate of bioflocculant [31, 39, 40]. Microbial activity and metabolism are related to temperature; the suitable temperature is beneficial to microbial growth and metabolic rate. It was generally believed that the optimum temperature for bioflocculant formation was between 25 and 35°C, with low temperatures slowing bacterial growth and high temperatures changing the structure of the protein or peptide chain included in the bioflocculant (leading to degeneration) . Initial pH also can affect the growth of bioflocculant-producing bacteria; in general, the optimal pH value of bioflocculant-producing bacteria is from neutral to weak alkaline. For different microorganism, the optimum pH value is not the same .
In this study, the optimal factor combination for flocculating efficiency from the result above was A3B2C3D1: 20 g of glucose, 0.5 g of beef extract, culture temperature of 30°C, and a medium initial pH of 7. Under these optimum culture conditions, the flocculating efficiency of bioflocculant produced by strain SP1 for kaolin suspension was 94.32%.
3.5. Preliminary Application in Wastewater Treatment of Aquaculture
Based on the orthogonal experiment results, two types of wastewater and Hulan river water were treated under optimal conditions (A3B2C3D1), and the results were shown in Figure 3. The aquaculture wastewater quality after the treatment improved significantly. COD decreased from 35.6 to 12.8 mg L−1 (), TAN decreased from 6.43 to 2.34 mg L−1 (), SS decreased from 27.1 to 4.43 mg L−1 (), and FV increased from 4.93 to 25.97 mL L−1 (). Under optimal culture conditions, the strain SP1 produced bioflocculant for aquaculture wastewater with a better purification effect: the removal rate of COD was from 44.19% to 64.04%, the removal rate of TAN was from 33.83% to 63.61%, and the removal rates of the SS were all over 70%. Interestingly, the FV ratio increased from 255.25% to 426.35%, which demonstrated that adding the culture broth of strain SP1 to wastewater could effectively accelerate the formation of biofloc. Adding SP1 could not only solve the problem of accumulation of harmful substances in aquaculture water but also promote the volume of biofloc which could be eaten by fish, improve the efficiency of protein generation in fish, reduce the feed demand for fish, and increase the income gained from aquaculture [20, 43].
High levels of inorganic nitrogen such as ammonia nitrogen and nitrite nitrogen are harmful to fish and are regarded as a limiting factor to production in intensive aquaculture . Compared with residential and industrial sewage, the aquaculture wastewater had its own characteristics with low pollutant concentration and large water flow. Nitrogen, phosphorus concentration, suspended solid content, and the COD of aquaculture wastewater are lower than those of other types of wastewater. Bioflocculant-producing bacteria can use these substances, which are harmful to the growth of fish, and produce bioflocculant with high flocculating activity. These bioflocculant-producing bacteria were successfully used to flocculate particulate and organic matter, improve water transparency and dissolved oxygen, reduce oxygen consumption, and thus improve environment and water quality of aquaculture.
It was of great significance to generate a mutual fusion between the bioflocculant technology of industrial wastewater treatment and biofloc technology of aquaculture to enhance the quality and efficiency of aquaculture and to promote characteristics of Chinese aquaculture that are being friendly to the environment, being healthy, and being sustainable for development.
In this study, a bioflocculant-producing bacterium Bacillus megaterium SP1 was isolated from biofloc in pond water. The optimal carbon and nitrogen sources for Bacillus megaterium SP1 were 20 g L−1 of glucose and 0.5 g L−1 of beef extract at 30°C and pH 7. Under these optimum culture conditions, the flocculating efficiency of bioflocculant produced by strain SP1 for kaolin suspension was 94.32%. It was demonstrated that adding strain SP1 to aquaculture wastewater could effectively reduce the COD, TAN, and SS and accelerate biofloc formation.
|COD:||Chemical oxygen demand|
|TAN:||Total ammonia nitrogen|
|FV:||Volume of biofloc.|
There are no competing interests related to this paper.
This study was supported by the Central-Level Nonprofit Scientific Research Institutes Special Funds (HSY201407) and the China Agriculture Research System (CARS-46).
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- Y. H. Wang, B. Dong, Y. B. Mao, and Y. S. Yan, “Bioflocculant-producing Pseudomonas alcaligenes: optimal culture and application,” The Chinese Journal of Environmental Science and Technology, vol. 33, no. 3, pp. 68–71, 2010.
- R. Tao, Z. H. Yang, G. M. Zeng, E. J. Deng, and C. Li, “Screening and identification of bioflocculant-producing microorganism and optimal study on culture conditions,” The Chinese Journal of China Biotechnology, vol. 25, no. 8, pp. 76–81, 2005.
- J. Bao-jun and Y. Jiang-mei, “The research status and development trend of microbial flocculant,” Physics Procedia, vol. 24, pp. 425–428, 2012.
- W. Zhen, W. Kongxing, and X. Yumin, “Screening of flocculant-producing microorganisms and some characteristics of flocculants,” Biotechnology Techniques, vol. 8, no. 11, pp. 831–836, 1994.
- M. A. Burford, P. J. Thompson, R. P. McIntosh, R. H. Bauman, and D. C. Pearson, “The contribution of flocculated material to shrimp (Litopenaeus vannamei) nutrition in a high-intensity, zero-exchange system,” Aquaculture, vol. 232, no. 1–4, pp. 525–537, 2004.
- J. M. Ebeling, M. B. Timmons, and J. J. Bisogni, “Engineering analysis of the stoichiometry of photoautotrophic, autotrophic, and heterotrophic removal of ammonia-nitrogen in aquaculture systems,” Aquaculture, vol. 257, no. 1–4, pp. 346–358, 2006.
Copyright © 2016 Liang Luo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

domain: biology


Most activities on campus generate waste. Solid waste is any garbage or refuse and other discarded material, including solid, liquid, semi-solid, or contained gaseous material resulting from grounds, facilities, research, studios, classrooms, laboratories and other campus facilities. Nearly everything we do leaves behind some kind of waste.
Proper waste management is the responsibility of each person on campus, staff, faculty or student. Proper waste management helps to insure the protection of human health, the environment and campus assets.
Many environmental programs involve waste directly or indirectly. In fact, managing campus waste streams will consume a good deal of the campus environmental manager’s time.
This publication was prepared for environmental, health and safety staff at University of Wisconsin System campuses, to assist in finding resources and information for regulatory compliance. It is not intended to render legal advice.


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RAVEN team members Tracy Glynn and Daniel Tubb visited Sarah Blenis and Cheryl Johnson in Upham, New Brunswick on May 24. Sarah and Cheryl are at the forefront of organizing residents’ concerns with the proposed Hammond River Holdings gypsum mine.
Sarah’s parents moved to Upham in the 1980s and she has lived in the community all her life. Cheryl is a newcomer from Ontario, who has spent almost two decades in the area. The women share a love of the Hammond River, its mountains, and its forests. The only meat Cheryl and her family eats is the rabbit, deer, and partridge she and her family hunt.
Cheryl opened a binder and revealed an archive of editions of The Brief, the NB Media Co-op’s monthly printed broadsheet publication. The June edition of The Brief will feature a story about how Upham residents are concerned about a gypsum mine owned by J.D. Irving, which threatens local wetlands, the Hammond River, and the quality of life of rural residents.
Both women have studied the Environmental Impact Assessment (EIA) for the mine and are concerned that how the project is being granted loopholes by the province. Experts, who have reviewed other EIAs, have expressed their own concerns. The NB Media Co-op broke a story two weeks ago about how Upham residents are under surveillance by the RCMP over their concerns around the proposed mine.
Over a sun room table, the four discussed ways that RAVEN could support storytelling in rural New Brunswick. Watch for details of a storytelling workshop by RAVEN in nearby Hampton in late June.
After the meeting, Cheryl drove Tracy and Daniel to the entrance to the site of the proposed mine, a location which has been clearcut, and which is surrounded by stunning mountains, forests, wetlands and rural dwellers.
Will J.D. Irving get their way once more, or will Upham residents who don’t want the mine be able to stop it? What is clear is that Upham residents have chosen to raise their voices in an effort to protect their community.

domain: sociology


Arturo Vidal hailed Chile's generation of champions after the nation secured back-to-back Copa America titles with a penalty shoot-out win over Argentina on Sunday.
Just 11 months after defeating Argentina in a shoot-out for their maiden Copa America title, Chile repeated the triumph at MetLife Stadium in the Centenario edition of the tournament.
After scores were locked at 0-0 following extra time, with both sides reduced to 10 men, Chile prevailed 4-2 in the shoot-out - with Lionel Messi and Lucas Biglia missing their spot-kicks for Argentina.
While Vidal missed Chile's opening penalty, his blushes were saved as Nicolas Castillo, Charles Aranguiz, Jean Beausejour and Francisco Silva netted to seal the win.
"It was a very hard final against a national team that is very good," Vidal said. "The important thing is we won, and we achieved our objective.
"This generation of players will always stand [among the best].
"This national team has no roof. This is for the people who confide in us. We will always leave Chile's name as high as possible."
On his missed penalty, Vidal said: "I changed [my mind] in the last minute. But my team-mates supported me. I always felt like we would win."


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We stayed in a 1 bedroom villa on DVC points for the Wine and Dine race weekend. We have stayed concierge level for cash at Boardwalk and Beach Club in the past and found the Animal Kingdom Lodge concierge to be better hands down. The staff, the food offerings, and the lounge atmosphere were all really impressive. The snacks were themed to the lodge which was really neat. There was plenty of seating and it never felt too crowded. All cast members were welcoming and friendly.
Our room was just steps away from the lounge making trips for drinks or snacks a breeze.
The 1 bedrooms at Jambo are smaller than those in Kidani (missing the common area bathroom) but we had no issues. We did see a lot of wasp around the balcony but they never bothered us.
Would definitely stay concierge at AKL again.
- Official Description (provided by the hotel):
- Step into the heart of Africa at this magnificent Resort hotel. Inspired by the traditional African kraal, the horseshoe-curved design provides spectacular views of 4 lush savannas that over 200 hoofed animals and birds call home. Delight in dazzling pool areas, exciting animal programs and one of the largest collections of African art in the United States as you experience your own African safari adventure with a touch of Disney magic. ... more less
- Reservation Options:
- TripAdvisor is proud to partner with Expedia, Hotels.com, Priceline, Orbitz, TripOnline SA, Cancelon, Cheap Tickets, Hotwire, Travelocity, HotelQuickly, Evoline ltd, HotelsforEveryone and getaroom.com so you can book your Disney's Animal Kingdom Lodge reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Disney Animal Kingdom Lodge
- Animal Kingdom Florida
- Disneys Animal Kingdom Lodge
- Disney Animal Kingdom Resort
- Disney Animal Kingdom Hotel
- Animal Kingdom Lodge Disney
- Animal Kingdom Lodge Orlando
- Animal Kingdom Hotel Disney
- Disneys Animal Kingdom Hotel
- Animal Kingdom Hotel Florida

domain: travel


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I'm always glad when I remember that the bar is a great way to have Postrio food at not a great price.
Went there Saturday night, about 7:30, it was easy to snag a table (unlike the early days when the place was jam packed) and order wine and a few dishes for a light meal.
We started with the beet salad, lots of chunks of golden beets with a nice vinaigrette and feta cheese.
We ordered a four-cheese pizza and the sausages. The sausages included three full-sized ones, duck, pork and lamb, each in its own sauce or chutney. They were really good and only about $11.
I think you get the restaurant menu for desserts. We had a pear tart with cardomam ice cream that was delicious.
It's a good bet for pre-theater or a late night stop. I always feel like the food is top-notch and reasonably priced. Our wine, I believe, was less than $40 for the bottle.

domain: food


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Topics include Transportation, Italy: For Foreign Visitors & more!
This "Overview of Dining in Alghero" has grown in length considerably since it was first created, the reason being that there is so much to write about and so many excellent restaurants here. Owing to its length, you may feel that it would be a good idea to print it off and bring it with you.
There are many, many places to eat in Alghero. There are probably more restaurants per capita than any place else in Sardinia. This means that there are many places that are not listed here. For most visitors however, if they follow the recommendations here (including particular dishes at certain places) they will eat well during their stay. Many places are aimed more at locals than tourists, but venture in and you will be rewarded, especially if you can manage a few words of Italian.
Food is one very good reason to come to Alghero. As any starred Michelin chef will tell you, the outcome of a meal is dependent upon two factors - The freshness and quality of its ingredients (60%) and the skills and ability of the chef (40%). In Sardinia quality and freshness are always excellent, as factory farming is an unknown concept here. The island is self-sufficient and produces more than enough for its 1.5 million inhabitants and its visitors. Produce is grown or reared locally, according to traditional methods. Food preparation and presentation are taken very seriously here and there are a number of colleges specialising in the art. As a result, the number of excellent chefs produced by this island, far exceeds its size. The only shortcoming that you might encounter on occasion is that the speed of service can be frustrating slow in some restaurants.
Please note before you order, that if you choose to sit outside during the summer months, you will have to pay for the privilege. A supplement (10-20% depending on the restaurant) is charged. This is something universally Italian and is not a means by which to take money from the tourists.
Late September/October/November is not the best time to eat fish in Sardinia. It is the closed season for sea fishing (Fermo Biologico), when fishing by larger boats is banned & fishing by the much smaller, one-man operated craft is only permitted on a Saturday & Sunday. The prohibition on catching fish lasts for 45 days and varies according to the side of the island. On the east coast the dates are from 26th September - 9th November; on the west coast 10th October - 23rd November. So, unless you eat fish on a Monday, which has been caught over the weekend, what you get on the table is likely to have come from a fish farm (Allevamento) of which there are two near Alghero, or to have been frozen.
At any time of the year, if you want to order fish, ask to see the specimen that you are to be served. Good restaurateurs will be only too happy to accede to your request; most of them will offer it to you on a plate to view without being asked.
There is a very easy method to determine whether a fish has been frozen or is not fresh - look at the eyes. If they are prominent, curved and clear, then the fish is fresh. If they lie flat, or are in anyway clouded, then the fish is not fresh.
November in Sardinia sees the release of the year's new wines - "Vino Novello" - similar in concept to the French Beaujolais Nouveau - if new wine is to your taste. Both of Alghero's better known wine producers - Sella & Mosca and Cantina di Santa Maria La Palma, produce a Vino Novello.
November and January are the months when things wind down a little bit in Alghero and some restaurants will close for 2 or 3 months, at the beginning of the year in order that staff can take holidays, or to enable re-decorations and maintenance to take place, before things quickly wind up again for Easter and the summer season.
A few restaurants do close over the Christmas and New Year period, although not many, as there is good business to be had on New Year's Eve, when most restaurants offer a fixed price, set menu. Paco is an exception to this general rule and continues to offer an A la Carte menu. The fixed price menus can vary widely from 40 Euros per head to 150 Euros per head at Hotel Villa Las Tronas. Wine is not included, although a glass or two of bubbly normally is.
The period 6th January – 11th February in Alghero is the celebration known as “Sagra del Bogamari” – Festival of the Sea Urchin or "Ricci" to give them their Italian name.
The festival takes its name from the time, when under Catalan rule, fishermen walked the streets calling “Booga…….Booga…… Mari!!” Every weekend, between 10am – 2pm, in a marquee, with seating for 200, sited on Lungomare Barcelona, one can savour sea urchins (already cut open for you), bread and a glass of local wine for a fixed price of €5.
The theme is also picked up by eleven of the local restaurants, all of which offer dishes created around the sea urchin, such as Spaghetti al Riccio di mare, Trenette ai Ricci etc. The dishes are best enjoyed with a glass of cold, white wine – the latest creation from local vineyard Sella & Mosca – “Parallelo 41” (named after the line of latitude, or the umbilical cord that joins Alghero to the Catalan capital, Barcelona ) – is an excellent choice.
The restaurants taking part in this festival are: 'Angedras restaurant,' Bastioni Marco Polo, ‘Dieci Metri,’ Via Barcellonetta, ‘Andreini,’ Via Ardoino, ‘Bella Napoli,’ Piazza Civica, ‘Casablanca,’ Via Principe Umberto, ‘Da Pietro,’ Via A. Machin, ‘Maristella,’ Via F.lli. Kennedy, ‘Al Tuguri,’ Via Majorca, ‘Il Pavone,’ Piazza Sulis, ‘Il Vicere,’ Via Sant Erasmo, ‘ Posda Del Mar,’ Vicolo Adami and ‘Taverna Paradiso,’ Via Principe Umberto.
Seafood in Alghero is wonderful, although these days, the smaller varieties might come from a fish farm or not be from local waters - ask your server. They also do lobster in a specific way, with onions and tomatoes. Also worth looking out for are Malloredus, also called Gnochetti Sardi, which are little pasta shells usually served with a tomato and sausage sauce. Another nice pasta dish is culurgiones, large raviolis. A reasonably good local white wine is Torbato, from the nearby Sella & Mosca vineyard, which also, as do most other wine producers on the island, makes Cannonau, a pungent red. Liqueurs include Limoncello (lemon), white or red Mirto (myrtle) and Fillu Feru (literally "Piece of Wire").
The origin of the term goes back to the era of prohibition in Sardinia, when the production of spirits was illegal. Completely unfazed ,(this is Sardinia), the locals continued production, shrewdly burying the product in the ground. The location of the "Stash" was indicated by the slightest indicator; a piece of wire sticking out of the earth - thus "Fillu Ferru." The spirit is "Grappa," which is the distillation of grape matter, after the juice has been extracted to make wine. In true clever Sardinian style, there is no danger in mixing the grape with the grain anything else (Poteen for Irish friends). Grappa comes in a huge variety of grape varieties; the clear spirit is aged in stainless steel vats and is a bit tight in the throat (Fillu Ferru) is one of these."Grappa Barricata" is the name given to Grappa aged in wood ; so very much milder and warmer on the palate. The local Grappa Barricata from Alghero is "Nonnu Eloghu," (Nonnu = Grandfather) distilled by the Cherchi family. It is available in almost every restaurant & bar in town.
Meals are served with Carasau, known as carta di musica in the rest of Italy. It's paper thin, crispy bread, and delicious.
Paco, at 7, Largo San Francesco, ( Tel: 079-975785), just outside the walls of the Old Town, is a spacious and very well run family restaurant, (Mum - Karen & daughter front of house, Father Antonio & son are the chefs), each member of whom speaks excellent English. The service here is the best in town, although be prepared to wait a little longer than normal for your meal, as each course is prepared to your order - it will be worth the wait. Paco has an extensive menu, huge on meat, large on pasta (try the seafood linguine) and a good selection of seafood. The lamb cutlets in a garlic, rosemary and chilli sauce are particularly recommended & the mixed grill is huge. As far as their homemade Tiramisu is concerned, it is indescribably delicious! For those who like wine, they have some "Big Reds" that are not on the list, but are on display behind the bar. In terms of local opinion, "Paco", (the Catalan diminutive of Francesco) was the most popular and preferred restaurant in Alghero for 2006
For authentic Sardinian cuisine try Trattoria La Saletta at 27B Via Kennedy.
Another newish place that is getting good reviews from visitors and locals alike is Osteria Barcelonetta at 31 Via Gioberti.
Trattoria Cavour, is unsurprisingly located in Via Cavour, just a few steps down from the junction with Bastioni Cristoforo Colombo. This is a small restaurant which only serves authentic, local, Sardinain cuisine. It is very popular amongst the locals, so it is advisable to book beforehand.
Angedras restaurant, is located at Via Cavour 31, Tel +39 0799735078. The proprietor, Marco Coronzu, (also the proprietor of the Angedras hotel in Alghero) has secured a prime location - in addition to the bright, sunny and well lit interior dining room, there is also seating out side at the front of the restaurant by the sea wall, which offers a beautiful view, especially at sunset. More importantly, Marco has secured the services of a talented young chef. Together they provide a culinary experience based on the freshest ingredients of the day, and good value for money.
Bella Napoli pizzeria in Piazza Civicais the creation of the Neapolitan and larger than life character Giorgio Licenziato and his partner Paola Pittalis. Both are fully qualified Sommelier, know the islands wine producers personally and have a passion for excellent fresh food and the best of wines. Please take the trouble to ask them questions about your food and wine. They will be delighted and you will be very interested in what you learn.
La Lepanto, which benefits from a favoured position overlooking the sea, at the junction od Bastioni Cristforo Colombo and Via Carlo Alberto on the southern edge of the Old Town, reopened under new management in 2009.
The Osteria Macchiavello Restaurant is located on the ramparts of Alghero in ideal location for sunset watching. Outside, sea view tables. reat fish, delicious spaghetti with fresch local lobster and friendly service.
Adress: Bastioni Marco Polo 57, 07041 Alghero, Tel +39 079980628
Al Solito Posto, which is very inexpensive and at the bottom end of Alghero's restaurants, is ideal for families on a low budget. It has a huge variety of well-cooked spaghetti dishes, including about half a dozen vegetarian ones, as well as very fresh grilled fish.
A very popular and highly respected small restaurant, located in the Old Town, which caters for vegetarians and non-vegetarians alike, is il ristorante Al Tuguri, located in the Old Town, at Via Majorca 113, Tel 0039 -79-976772. Al Tuguri, is small, seating about 48 on two floors. It specialises in Algherese/Catalan cuisine and operates under the personal and direct supervision of the world renowned Sardinian Chef Benito Carbonella. Not only is this probably the most romantic restaurant in Alghero, but at the moment, with his daughter Miriam finishing her apprenticeship in the kitchen, the quality of food is truly outstanding. Service here is personal and professional and is currently one of the best in Alghero. Prices are very reasonable, with five-course tasting menus entitled The Sea, The Land, or The Vegetable costing only 34 Euros (£22.50). The most refreshing and unusual attribute of Al Tuguri is the consistency of its pricing. Lunch costs the same as dinner 365 days a year.
For that very special occasion and considered by the locals to be the best dining in town, is the restaurant at the 5* Hotel Villa las Tronas - a 5 minute walk south along the coastal promenade from the Old Town. It looks like a small castle set on a peninsula, which projects out into the bay. For some reason, the hotel does not advertise it's daily menu outside the hotel. This means that visitors to the town are unaware that there is a truly excellent and beautifully appointed restaurant available to them behind the security gates and tend to pass it by. Without doubt it is the most splendidly appointed restaurant in the town by a very long way, although there is no need to dress up too formally. The cost of dinner for non-residents is about €45 (£30) per person, excluding wine and water. There is a different menu each evening, consisting of an appetiser, a starter, a first course, a main course and dessert or selection of cheeses. Other than for the appetiser, there are 5 or 6 choices for each course, at least of one of which is vegetarian. The wine list is very extensive, with prices ranging from the teens up to €500 - €600 for Vintage Tuscan reds such as Sassacia and Solia.
If you do decide to dine at Las Tronas during the summer months, make contact with the Head Waiter, Renzo, as soon as you arrive, to see if he can seat you for dinner at the table next to the glass front wall, on the left hand side. It is the best table, which offers a spectacular view across the sea, of the sun setting over Capo Caccia - provided that the weather favours you. Booking is recommended, particularly on Friday & Saturday nights. http://www.hotelvillalastronas.com Tel +39 079 981818 E-Mail: email@example.com
At Mabrouk, near the cathedral, whose catchphrase is "Only Fish, Only Fresh and Only Evenings" the cook, Marie Antonetta, whose brother is a local fisherman, goes every morning to the market and comes back with what she likes. This she cooks offering, for a fixed price, appetizers (seafood salad, stewed fish, onions), three kinds of pasta with fish and vegetable sauces, followed by three kinds of fish (for instance: roasted bar with potatoes; fried calamaris; grilled gambas), then dessert (she does not make these) and digestive. Wine included, it comes to 30 euros each. Everything is really fresh and really delicious. If you want lobster, you have to book it and pay a little more. Two young and cheerful waiters (boy and girl) serve on the trot with efficiency and big smiles; they actually look like they have fun most of the time, or have exceptionally good characters. There are two rooms, one downstairs one upstairs, and you must book. Mabrouk is closed for the month of November, to coincide with the close season for sea fishing. This is an informal place with very good service, wonderful food, and not very expensive.
Da Pietro is a very old establishment, with a vaulted dining room. The owner sits in a corner watching TV and overseeing the service, and the food is very good, and not expensive. This is also the place to try Seadas (also Sebadas), a traditional Sardinian dessert, a kind of ravioli filled with mascarpone cheese and smothered in honey - million calories, but delicious. They do a “tourist” menu which is good value, including wine. The spaghetti in squid ink is delicious, as is the bucatini al Algherese, with capers, tomato and olives. Any of the grilled fish is a good choice. It can be a bit variable, but stick to the fish-based dishes and you won't be disappointed.
Maristella on Via Kennedy is popular with locals. It has a small menu, and is reliably good.
La Mirador, located on Bastioni Marco Polo, in front of the sea ,has both internal and in the summer, external dining facilties. The chef, Giorgio Maninchedda, is proudly Sardinian first and Algherese second. His creations therefore reflect the island as a whole - they are robust and delicious. You will want to come again.
Next door to Paco on Largo San Francesco is a new restaurant, Le Tre Torri, or The Three Towers. The partners in this business are Sardinian and a man from Tuscany. For both, it is their first venture as restaurateurs. As a result, the menu offering is more Italian than Sardinian
Picollo Pavone opened in 2006 in Piazza Sulis, offering a limited menu of soup, pasta, fish or meat dishes from between 6-15 Euros. The food here is excellent quality and value, as it is prepared in the same kitchen and by the same chef who prepares the food for the parent restaurant Il Pavone, which is located next door. Il Pavone is one of Alghero's long established restaurants. The menus are in Catalan and English - not Italian. It provides excellent views over the sea, from a conservatory type structure at the front of the restaurant. Food here, whilst excellent, is quite expensive. Wine is noticeably more expensive than identical varieties at other restaurants.
Other choices that won't disappoint are Vechhio Mulino and Mazzini.
If you happen to be staying at the northern end of Alghero, in Fertilia, or are staying in Alghero and have transport, then you should really try Ristorante Da Bruno, which is located in the grounds of Hotel Fertilia, (turn right instead of left when entering the car park) on the road between Fertilia & Santa Maria La Palma. The restaurant is famous for traditional Sardinian dishes, such as Porcetta (suckling pig) and Cinghiale (Wild Boar), they also have a large number of fish dishes. If you are a lover of robust Italian cooking, washed down with a good red wine, the try Gnochi da Bruno to start, with Cinghiale as your main course.
A little further up the same road, (take the only left turn between Fertilia & Santa Maria La Palma) lies the Monte Sixeri Estate, on which the olives for the world famous San Giuliano Olive oil are grown. On the estate is the Country Restaurant Le Pinnette (the name given to the old, round, rural stone buildings, with cane roofs, similar to those for wich Puglia is so famous). Facilities exist at the restaurant cooking, over a traditional, wooden fire, of the famous Sardinian dish - 'Porcetto Sardo' (suckling pig). During the summer months, on a platform next to the restaurant patio, live performances of traditional Sardinian music and costume dancing take place. On the other side of the patio, is a fully equipped children's play area, that has been created, in order that children can play safely, whilst their parents can enjoy the home grown traditional food, such as wild boar, pork, mutton, a huge variety of vegetables & pasta. "Le Pinnette" is something completely different & quite unforgetable, but you really do need to have a car to get there and back, unless you want to stay in one of the farmhouses on the estate. Contact details and a map of how to get there can be found at: http://www.sangiuliano.it Tel: 0039 0799999016.
For pizzas, Casablanca next to the Solito Posto is excellent, as is the hugely popular Bella Napoli on Piazza Civica, which also does pizza at lunch. Casabanca, which also serves a great selection of pasta, fish and meat, is another restaurant owned by the Andreini family. It has a great reputation and is much favoured by the locals, particularly on Sunday lunchtimes. The service here is good too.
Another very good choice for pizza, between the Old Town and the Lido, is Son de Mar, which is located on the ground floor of Hotel Tarragona (4*) in Via Gallura (runs away from the sea at the Lido end of the marina). This is a large pizzeria that offers delicious, thin crust pizza by the metre, cooked over wood, in a traditional pizza oven. You can choose a different flavour for every 25 cms or so. This is a family orientated restaurant and would be a great treat for your children whose eyes are sure to pop when they see the pizzas being delivered to the table.
For those who stay in the southern part of town & like Pizza, then La Lanterna at 82, Via Giovanni XXIII is an excellent choice, again it is cooked in the traditional way over wood, or "forno a legna."
Most popular with the younger age group (20s-30s) is PocoLoco (A little bit crazy), which is located at Via Gramsci, 8 just south of the Old Town. There is live music most evenings (starts at 10pm) with Jazz being the flavour other than on Fridays & Saturdays when the choice is a little more modern. Again Poco Loco serves traditionally cooked "Pizze al Metro" (Pizza by the metre) with a huge variety of toppings. Poco Loco also has a bowling alley and was Alghero's first Internet cafe. See www.pocolocoalghero.it
Opposite Casablanca is Borgo Antico. This vaulted and mirrored restaurant has a well-deserved reputation for fresh fish.
The last building on the southern outskirts of town, (about 200 metres beyond the back gate of Hotel Calabona), is the bar/grill Quintillo. The building, which has floor to ceiling walls of glass on three sides, and a large outside terrace, is located right on the beach and is recommended principally for the very best view of the bay of Alghero in town. When you learn that the Bay of Alghero was recently voted the best in the Mediterranean, you will get some idea of what awaits you. Whilst the menu is very limited and simple, it is possible to order salads, steak, swordfish, squid etc at a very reasonable price.
In summer, there are lots of opportunities for eating on the sea walls. La Muraglia does good set menus. The service here can be hit and miss (the bill can often be wrong) but it's pleasant enough, although, as the area is a magnet for tourists, the bill for your food can reflect that.
Let's not forget the ice cream either. Like the rest of Italy, Sardinians love their ice cream, and there are plenty of excellent gelaterias in Alghero, serving most flavours you can imagine. Arcobaleno, on Piazza Civica, is well-known and the two gelaterias either side of the excellent London Bar in Piazza Ginnasio are particularly recommended, but anywhere you go look for a “produzione propria” sign.
There are many cafes, but a nice (if somewhat expensive) one is Cafe
Latino. Sadly, for the best view and position in the city, it has the
slowest service imaginable. That said, if you are prepared to wait - and wait
(but after all, lounging on the walls and watching the world go by is very
pleasant), you can sit on the walls overlooking the port and nurse a coffee or
an aperitif and watch the world go by. But be prepared to pay very high prices for the privilege. (If you are in a hurry to leave, just go
inside and pay the bill at the cash desk.)
Café Diva is also a nice relaxed choice for breakfast. Costantino
on Piazza Civica is fun too. The main room looks like your crazy aunt’s drawing
room, but there is also a nice terrace. Order and pay at the cash register and
take the receipt to the bar. Probably the best coffee in town is to be had
at London Bar in Piazza Ginnasio j/w Via Carlo Alberto, or why not try
the newly opened "Il Vecchio Dado," just outside the Old Town
at the beginning of Via XX Settembre. For those wanting to watch English
football matches, whilst in Alghero, try Bar Roma in Via Roma, in the
Old Town, it can be relied upon to screen the most popular matches. Another good choice is Cafe Pazzi in the "well" of the new centre next to the old fish market.
Pancho Villa, Via Vittorio Vento 47 - Mexican restaurant. Good for a bit of a change and has a really nice outdoor courtyard area at the back.
The vegetarian and sushi cafe Ko De Kap, Via Asfodelo 35 is opposite the marina on the other side of a large car park. This small modern cool place provides a great atmosphere to enjoy some simple but delicious and good value food. If you're vegetarian or looking for something served with rice for a change consider this place, which also offers takout. Closed Mondays.
Come to Alghero for a month and you can eat well for lunch and dinner at a different place each day, and not run out of options. But no doubt, you will keep going back to your favourites.


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My experience is this.. In my early 20's I would drink like crazy. Every time I drank I would wake up with a hangover, my body would cleanse, I would drink water and that night I was better.
Then... The idiot doctors put me on almost 8 months of Antibiotics
I started having issues. Didnt drink during this so I know for sure it was the Antibiotics
are what caused this. I could have drank like a fish and I was fine, hangover, h20 and fixed up.... I am so sick at the fact that doctors are consistently telling us to not drink etc yet they can have the power to kill us with their pills... It is sickening...
The doctors that almost killed me (went to 2 clinics and my family MD) should of been sued. They knew I didnt have a bacterial infection (didnt show up in blood or culture) yet they prescribed them "JUST IN CASE"... IDIOTS!!! If I knew then what I know now I would of seriously kicked the crap out of one of them... No joke... I am so upset that they are still doing this to people.
I have been on this forum for almost 8 years. I see new people coming every once in a while and it is just plain sad.... Someone needs to take a stand and sue one of the idiots... With all of the testing we have now it is probably easy to prove it was caused from the antibiotics.

domain: medical


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WALL GRAPHICSMake a Design Statement with Wall Wraps & Graphics
Not many things are more memorable than a first impression, make yours count! When your clients first walk into your office, what do they see- blank walls? Broadcast your brands message on the walls! Rather than a dated wallpaper, you can wrap the entire wall with a cityscape, your company name or slogan. You can choose to have your company logo, words or images cut out of our wall graphic material or you can wrap an entire wall, the design options are limitless. Wall wraps can also be turned into a dry-erase board. Wall graphics can be applied to nearly any smooth surface and most walls are transformed in less than one day.
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domain: design


Coffeyville College has a strong history of producing major DI talent, and once again this season the Red Ravens have a solid corps of players worth the trip to Southeast Kansas. One playmaker on ...
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There is no such statement as ‘I am now prepared for the interview‘. When facing a Testing interview no matter how many interview questions and answers you have gone through – there is always more to read 🙂 Continuing on our Testing Interview questions series, let’s see some more interesting FAQs…
Algorithms are the heart of computer science, and the subject has countless practical applications as well as intellectual depth. Algorithms power the biggest web companies and the most promising startups. Interviews at tech companies start with questions that probe for good algorithm thinking.
“An algorithm is a well-defined procedure that allows a computer to solve a problem. Another way to describe an algorithm is a sequence of unambiguous instructions. The use of the term ‘unambiguous’ indicates that there is no room for subjective interpretation. Every time you ask your computer to carry out the same algorithm, it will do it in exactly the same manner with the exact same result.”
There is no such statement as ‘I am now prepared for the interview‘. When facing a Testing interview no matter how many interview questions and answers you have gone through – there is always more to read 🙂 Continuing on our Interview questions series, let’s see some more interesting FAQs…
Software Testing Levels, Test Data, Waterfall methodology, Agile Scrum, HTML Elements, Selenium Automation, WebDriver, Test Data Management, Scrum methodology
Continuing on our SQL Interview Questions and Answers series for Manual Testing,
Add a record to table, Add a column to a table, How to change value of the field, How to find unique values, Find names starting with ‘A’, Fetch alternate records from a table, How to display current date, Difference between SUBSTR and INSTR, Select random rows from a table, What is Case Function, How to find second highest salary, How to find third highest salary or nth highest salary!
Now-a-days SQL knowledge has become a must-have for Software Testers. Before diving into SQL, one of the common interview questions is ‘How would you rate yourself in SQL on a scale of 5 or 10?’ Depending on your answer, it can either make or break your opportunity. I have worked on several different applications and some require strong SQL verification skills, some of them required medium skills, and for some, no SQL knowledge. There is a horde of Manual testers out there, i.e. to stand out, AT LEAST you need to be good at SQL. In this article, we will get you started with SQL basics which will act as a pre-requisite for our future articles!
There is no such statement as ‘I am now prepared for the interview’. When facing a Testing interview no matter how many interview questions and answers you have gone through – there is always more to read 🙂 Continuing on our Interview series, let’s see some more interesting FAQs about,
HPE UFT automation…ETL & Data warehouse testing…Service-oriented-architecture…Test Management…Mobile Security…SOAP UI…Waterfall methodology…
Continuing on our zest to help fellow testers – this article shares some more Software Testing Interview Question and Answer that might be of help if you are looking for a change 😉
Any idea about Positive and Negative testing? Any examples? Retesting and Regression Testing? SDLC and STLC? ‘Test Environment’, Service-Oriented Architecture, the need of Emulator & Simulator in Mobile Testing, ‘Data Warehouse’? Any idea about ETL? What it stands for? What’s the need for different Test environments? Major challenges in ETL or Data Warehouse Testing…
As soon as you write Selenium Java in your resume, interviewer is bound to give you a sheet of paper & ask write a Java program. Though Selenium doesn’t require extensive Java knowledge but still there is a set of basic Java programs that you should be able to write on-the-spot. This article covers five of the most popular Write a Java program questions frequently asked in the technical interview. The questions are easy, but don’t forget to mark these java-program in your to do list before attending any technical interview for Selenium automation testing.
The best way to get ready for an interview is to take the time to review the most common interview questions you will most likely be asked. Got an interview coming up? Continuing on our Interview Questions and Answers series for Software Testing,
Continuing on our Software Testing Interview series, let’s get started with popular Q and A – hope these will help to crack some questions!
Welcome to the Mobile App Testing Interview Questions & Answers – 1. There is a growing requirement for people who test Mobile Apps. With an increasing focus on Apps designed for iOS devices, Android and Windows Mobile devices, App testing professionals are in great demand. If you are looking for a temporary or permanent job in the field of Mobile App testing, you will need to prepare for your interview just like any other professional would need to – one should know plenty of things and be closely familiar with certain technical terms and trends.
Software Testing Interview Questions and Answers series – we don’t segregate Q&A in categories like Manual Testing, Selenium, Mobile Testing or HPE UFT.
Manual & Automation Testing Interview series – we don’t segregate questions in categories like Manual Testing, Selenium, Mobile Testing or HPE UFT.
SDET, expands to Software Development Engineer in Test OR Software Design Engineer in Test. Don’t get confused. In simple terms – the SDET is a tester and also a developer. Haha! Confused? I too felt the same. No one is crystal clear about the SDET role – I guess not even an SDET himself/herself 🙂 a fancy word adopted by Microsoft and every one going Gaga o


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With the novAA® 800, Analytik Jena presents a new Atomic Absorption Spectrometer (AAS) which is pushing the boundaries of analytical routine applications.
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domain: chemistry


Super HD IP security camera captures beautiful and smooth 4-megapixel videos and images. With the advanced pixel technology, you view sharper, and clearer images than traditional 720p HD, or even 1080p Full HD cameras. Never miss a single detail of your loved ones with the luowice IP network camera.
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CLICK BLUE BOX
TO GO TO ONLINE STORE
Pet Emergency? Read no further and call us right away!
If you live in Parkville or the surrounding area in MO, then you have picked the perfect site to find a veterinarian. DVM Thomas Welsh is a licensed veterinarian, treating all types of pets and animals. Your pet's health and well being is very important to us and we will take every step to give your pet the best possible care.
Parkville Animal Wellness is a full service animal hospital and will take both emergency cases as well as less urgent medical, surgical, and dental issues. Thomas Welsh is experienced in all types of conditions and treatments. Beyond first rate pet care, we make our clinic comfortable, kid-friendly, and a very calm environment so your pet can relax in the waiting room and look forward to meeting his or her own Parkville veterinarian.
We have a number of resources for you to learn about how to take better care of your pets. Browse around and look at our articles and pet videos. The best veterinary care for animals is ongoing nutrition and problem prevention. If you want to ask a question call (816) 505-5500 or email us and we'll promptly get back to you. Parkville Veterinarian Clinic is very easy to get to, and you can find directions on our Contact Us page. You can also subscribe to our newsletter which is created especially for Parkville pet owners. In between your veterinary visits, your pet will benefit from you reading these free informative articles.
At Parkville Animal Wellness, we treat your pets like the valued family members they are.
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Parkville Veterinarian | Parkville Animal Wellness | (816) 505-5500
6446 N Crooked Rd
Parkville, MO 64152
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I highly recommend Dr. Welsh! He and his staff treat your animals as if they were their own. They truly care for the health and well being of all of their clients!
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We will do our best to accommodate your busy schedule. Schedule an appointment today!Schedule Now
We strive to provide complete care for our patients. Learn more about all the services we provide.Read More
Featured ArticlesCan I Catch an Illness from My Pet?
Rabies isn't the only disease transmitted from animals to humans. In fact, you and your pet may share more diseases than you may realize. Fortunately, it's easy to avoid these diseases or conditio ...View Article All About Shedding: Is My Pet Shedding Too Much?
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A summer haircut may help you feel more comfortable during hot, humid summer weather, but it won't have the same effect on your pet. In fact, cutting or shaving your pet's fur can actually comprom ...View Article

domain: pet


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250 Photos ONLINE!!!
I am really excited with the number of photos accepted in less than 2 years. I started to join dreamstime in June 2015 and by December 2016 I reached 250 photos online. Here are my first accepted photo and my 250th accepted photo.
Even though I have 250 photos online, I haven't sold so many photos. So far, I sold just 6 photos. Any advice?
Photo credits: Insos Kampung.
- Understanding the Stock Industry and What Buyers Are Looking For
- There is a flower farm nearby my apartment
- How to Design Calls-to-Action That Get Mouse Buttons Clicking
- Tips On Creating Design Illustration Patterns
- Journey is often more beautiful than the destination
- Crossed 250 images 26 days (Story from Beginning)
- How to take better pictures of a butterfly?
- A New Sport for Many People

domain: artistic


06 DEC [email protected]:00 WIB | 28 Views
The Redmi Note series has once again reached a new milestone. Xiaomi claims to have sold more than 300 million units of Redmi Note smartphones globally. Some time ago, the company revealed that the sales of the Redmi Note series have exceeded 72 million units in India alone.
Currently, Xiaomi is preparing to launch the Redmi Note 12 series in international markets. The Indian division of the company has started promotions for the upcoming launch of this phone in the country.
As of October 2021, global sales of the Redmi Note series have reached 240 million units. Just over a year later, those sales figures had increased by 60 million units. The increase in sales of the Redmi Note series is likely due to the number of models the company has released.
Xiaomi is currently selling two different Redmi Note lineups, one for the Chinese market and one for the global market. The company also sells exclusive models in some regions. Therefore, it is difficult to predict the number of models that will be launched under one generation of Redmi Note right now.
According to some rumors, the Redmi Note 12 series for international markets will include at least four models, namely Redmi Note 12, Redmi Note 12 5G, Redmi Note 12 Pro and Redmi Note 12 Pro 5G.
This device is expected to be different from the Redmi Note 12 model which was officially launched in China at the end of October. [dera/timBX] various sources.


WASHINGTON -- On Wednesday morning, President Barack Obama signed the STOCK Act, a bill meant to curb potential insider trading of stocks by members of Congress.
"There is obviously more that we can do to close the deficit of trust," said the president at the bill-signing.
Obama, who strongly criticized the influence of money in his 2008 election campaign, proceeded to call for further reforms to limit the role of money in politics.
He echoed his 2012 State of the Union address, which included a call to pass the STOCK Act. The act bans campaign bundlers from being registered lobbyists and makes it illegal for lawmakers to own stocks that could be affected by legislative votes. Both seem like small fixes for a president who previously called for large-scale changes to reduce the influence of money in politics.
But the president did not call for passage of the DISCLOSE Act or any fix to the Supreme Court's Citizens United decision. The DISCLOSE Act would plug disclosure loopholes opened up by the Citizens United ruling that led to a massive increase in undisclosed election spending by corporations, unions and wealthy individuals. A previous version of the bill, which received strong support from the White House, nearly passed Congress in 2010 but fell one vote short of clearing a Republican filibuster in the Senate.
In his 2010 State of the Union, the president bemoaned the Supreme Court's ruling: "Last week, the Supreme Court reversed a century of law to open the floodgates for special interests -- including foreign companies -- to spend without limit in our elections. Well, I don’t think American elections should be bankrolled by America’s most powerful interests, and worse, by foreign entities. They should be decided by the American people, and that’s why I’m urging Democrats and Republicans to pass a bill that helps to right this wrong."
That critical language continued through the 2010 election year, but has fallen largely silent since.
John Wonderlich, the policy director of the Sunlight Foundation, attended Wednesday to celebrate the signing of the STOCK Act. "We could use a little of the 2010 Obama now, railing against the corrosive effects of unlimited or secret money flowing into elections," he told The Huffington Post.
Criticism of unlimited and secret money from Obama has decreased markedly this year. Some noted the lack of a statement on Citizens United in his State of the Union. Failing to include any comment on the expected flood of independent group spending in the 2012 election was followed quickly by the Obama campaign's endorsement of an unlimited money super PAC -- Priorities USA Action -- organized on the president's behalf by a former White House aide to help him win reelection.


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Dare2Draw Comes to The Art Students League of NY
Thursday, January 29th, 2015 Special Mentoring Guest Artist Reilly Brown! Hosted by Simon Fraser! Also, joining us Annie Nocenti & Josh Adams! Bring your sketchbooks & your weapon of choice for an evening of live drawing with Dynamic Action Models. Contests & Giveaways. "Quick Draw" Contest & the monthly Re-load Sketchbook Contest...
The Art Students League of New York
215 W 57th St
New York, NY 10019
6 PM: $20 online / $25 at the door


SP Aesthetics ‘Performance’ Training T-Shirt - Black / Light Grey
Designer: SP Aesthetics
The SP Aesthetics ‘Performance’ Training T-Shirt is lightweight, mildew resistant, and dries quickly after any intense workout, wicking sweat from your skin to the fabric’s surface. Breathable mesh fabric panels enhances the evaporation of sweat, keeping you feeling comfortable. Pure quality for peak performance.
- Mesh panels for increased breathability
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Colour: Black / Light Grey
Fabric: 86% Nylon / 14% Spandex
Simeon Panda wearing a size XXL and is 185.5cm/6'1″ tall.
• Machine wash cold
• Do not iron directly on print


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A sedentary lifestyle is usually one which involves little or no exercise, and where most of the evening is spent lying down, reclining and expending little physical energy. This kind of lifestyle has grown tremendously over the last couple of decades due to an increase in sedentary office jobs which involve prolonged sitting, and an increasing increase in commuter times and screen time whilst away from work. People need to make a conscious effort to get active and to go out for exercise. Sedentary lifestyles also affect pregnant women greatly, because their body is generally much more delicate than someone who is fit. This is especially true during the early stages of pregnancy, when the fetus is developing and the woman’s body cannot yet give the required support and energy to keep it growing properly.
So how can you combat a sedentary lifestyle? Well, firstly you need to get out and move around! This is the best way to not only get rid of the excess stress and strain of sitting all day, but it is also the best way to get rid of the feeling that you are boring people with your immobility. Moving around will also help improve the blood flow throughout the body, because it forces people to get out of their comfort zones. Sitting on the sofa all day may not offer much exercise, but at least if you are moving around a lot, you will be making sure that your heart rate is increasing.
Secondly, try to join a gym or community pool. If you are lucky enough to have access to one in your neighbourhood, then this is fantastic, but if not, a local swimming pool is free and will still provide you with a great form of exercise. Swimming is especially good for increasing cardiovascular disease resistance, and there is even research that suggests that swimming helps prevent some forms of cancer. Also, a gym membership will ensure that you get into shape, and getting into shape may decrease your sedentary lifestyle.
Thirdly, make sure that you get rid of any televisions sets that you do not use. We are all incredibly addicted to watching TV, so this is a good way to not only get rid of some of the time that you are not working, but to also make sure that you are not sitting in front of one for hours on end. Many people like to have a relaxing back chair for watching TV, so try to replace this with something else, such as an armchair or a recliner. Sitting around for hours is bad for your circulation, and there is also the risk of developing some of the diseases that are exacerbated by sitting for long periods of time.
Sedentary lifestyles can also lead to negative health outcomes such as cardiovascular disease, high blood pressure and obesity. Cardiovascular disease is directly related to weight, so cutting down on the amount of time spent sitting and engaging in regular physical activity can help greatly. Obesity is directly associated with many health problems such as diabetes and heart disease. All of these health problems are exacerbated by a sedentary lifestyle, and weight loss is a great way to combat the problem. Sitting all day and not participating in any type of physical activity can increase the likelihood of developing health conditions such as these, and weight loss is a great way to reverse the effects of an unhealthy lifestyle.
In conclusion, it is clear that there are some major benefits to maintaining a sedentary lifestyle. Overall health can be dramatically improved through getting out and doing physical activity every now and then. The mental health can suffer if someone is sitting all day, and this can lead to depression. It is also a proven fact that a sedentary lifestyle leads to an increasing number of deaths from heart disease and other types of cancer. One study showed that those that were sitting for more than a few hours a day were at a higher risk of dying from heart disease. While this may not seem like much of a big deal on the surface, the combination of the above studies paints a picture of a world where people are becoming less active.


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The architectural complex 'Three brothers' that was built in the 15th, 17th and 18th centuries contains of three houses. They are the oldest stone building in Riga. The complex gives an impression of how people used to live in the trade quarters. After painstaking restoration of the 50s the houses serve as the architectural museums of the city.
St. Maria Magdalena Catholic Church.
This small church was built in the 13th century. In the 17th century it became the Sweden garrison church. During the Great Northern War they were destroyed and rebuilt again.
The Sweden Gate.
The Sweden Gate is the newest and the only saved as they are of 25 gates of Riga, which used to protect the city from enemies.
: guide to Riga with maps, photos and weather conditions
This article about Riga is copyrighted by the our editorial team, & can only be reused with a link to www.orangesmile.com

domain: history


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I'll admit that we go crazy for gorgeous, meticulously planned and executed weddings BUT (yes, there is a BUT) we also go nutzo for intimate, super, duper sweet affairs. You know, the ones that pull at your heart strings and have you balling like a little baby because they are just.that.sweet. This is a secret wedding sent to us by Simply Jessie Photography and it falls right into that category. This couple absolutely could not wait till their fall wedding to be husband and wife so they called up their photographer and proclaimed their love under a tree with their dog by their side. Too sweet! You can find more from this sweet day in the gallery.
I received a call on Wednesday asking if I had time to come out for a secret wedding out at a local Chicago park. I was on board the moment we spoke. She is my kind of gal. They have a wonderful Fall wedding planned but just could not wait any longer. They were ready to be married and Saturday was the day.
Eric and I met them at noon. They picked which tree they wanted to be under and our secret wedding began. There were dandelions, beautiful light, trees, a light breeze and a couple so in love that there they stood. Within twenty minutes under the oak tree among their audience of birds, water, morning walkers and their dog Roxi, they are now husband and wife.
On top of it all, they had really fabulous details and style. Meaghan picked a white dress out of her closet, planned a picnic for their private afternoon on a vintage table cloth, and brought all their love letters to read to one another as newlyweds. They even brought a keepsake flower press from Meaghan's childhood to document the blooms that were on display that day in the park. It was simple, ridiculously romantic and crazy beautiful.


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Employee recognition is a communication tool that rewards and reinforces outcomes that are significant and important that has been created by people in a business. By effectively recognizing people, a company reinforces the actions and behaviors that they want to see people repeat. This essay seeks to discuss the various approaches of employee recognition.
i. Length of Service
Recognizing length of service or tenure in an organization for example a bank is a good way of appreciating employee loyalty and commitment. It is also important to grant these awards in increments, for example those programs that recognize length of tenure after every five years. These awards may be presented during bank-wide luncheons, dinners or reception. Certificates or other gifts may also be included during such events.
ii. Outstanding Performance
In many cases, employees will carry out their duties in an outstanding manner during a difficult time for the organization. In such instances, a reward or bonus that specifically recognizes these actions is important. This form of recognition is often in the form of cash. In other cases some companies have designed a "Hall of Fame" for employees that receive "Employee of the Year" awards. This form of recognition often involves a nomination process with regard to pre-established criteria.
iii. Ongoing Performance
Many companies provide rewards or bonuses to employees that have perfect attendance records for a certain period for example bi-annually or annually. Banks often provide bonuses to tellers who reach a specific level of balancing (Sherry,G.)
iv. Immediate Employee Recognition
This form of recognition provides employee recognition at any time for demonstrating the organization's values or contributing to its goals or objectives. Employees may be recognized for team work and exemplary effort.
v. Planned Employee Recognition
This approach involves prearranged and scheduled ways of recognizing accomplishments of an individual or team. Employees may receive recognition for safety, productivity, public service, customer service and outstanding achievements (University of Virginia).
Employee recognition is quite important in that it motivates members of staff thereby increasing productivity. One meaningful form of recognition that costs absolutely nothing is to simply say "Thank You" to an employee. These words of appreciation can go a long way in building commitment and motivation.