Found 2218 related files. Current in page 1
Hydroponics – Sustainable ... WHY HYDROPONICS: DO YOU KNOW. WHERE ... 1,400,000. 1,600,000. 1,800,000. 2,000,000. 1991. 2001. Cucumber. Tomato. Hydroponics – Sustainable st Century Agriculture for the 21 Richard Tyson University of Florida / Orange County Extension WHY HYDROPONICS: DO YOU KNOW WHERE YOUR FOOD COMES FROM ? LOCAL FOODS Food security Economic security Food safety Socially responsible Environmentally responsible The local foods movement - Lovavores Sourcing locally grown food is now just as important as sourcing organically grown foods – FreshPointe Regional Sales Manager, Orlando Homegrown Coop - Local Food Cooperative Local Harvest website http://www.localharvest.org/ Hydroponics : Definition • Growing plants without soil in a liquid or soilless media with a mineral nutrient solution
History of Hydroponics. • Hanging gardens of ... World War II-hydroponics in western Pacific. • Plastics .... TOV (tomato on the vine): Tradiro, Ambiance,. Balance ... History of Hydroponics • • • • • Hanging gardens of Babylon Aztec floating gardens World War II-hydroponics in western Pacific Plastics changed everything! Boom in 1990’s – – – – Space program Growing in deserts Vertical farming Large scale production Advantages •Crops can be grown where soil is unsuitable •Reduced plant disease •More control •Bigger yields Disadvantages •Initial costs higher •Deeper knowledge is needed •If introduced, diseases can easily spread •Needs more attention The basics • Growing substrates • Nutrient solution • System designs Growing Substrates • What makes a good media? – Provides support – Good pore size – Does not clog system – Does not affect nutrient solution Photo: /www.aquaponicsusa.com
NON-CIRCULATING HYDROPONIC METHODS FOR GROWING TOMATOES B.A. Kratky, G.T. Maehira, R.J. Cupples and C.C. Bernabe University of Hawaii, 461 W. Lanikaula St. Hilo, HI 96720 Keywords: tomato, nutrient solution, rainshelter, non-circulating hydroponics, mosquitoes Abstract. ‘Big Beef’ tomatoes produced 2.68 kg/plant from a 72 day harvest period when they were grown in 0.35 liter aluminum beverage cans by a sub-irrigation hydroponic method. Tomatoes growing in net pots (70 ml) suspended by expanded polystyrene bead boards with a sub-irrigation method gave similar yields in one trial but lower yields in another trial than tomatoes growing in beverage cans. Tomatoes growing in 10 cm square plastic pots filled with perlite (700 ml) rested on 5 cm high upside-down nursery trays and yielded significantly higher than plants growing in aluminum beverage cans resting on the tank floor in 2 trials. Placing a 5 cm high nursery tray as a support for a 10 cm pot increases the root exposure to moist air (i.e. air between the nutrient solution surface and the tank cover) and provides a net-type surface which encourages root formation and anchorage. Hawaii’s lower elevations are warm and very conducive to mosquito reproduction in these non-circulating hydroponic tanks. In an effort to control mosquitoes, window screen was supported on the nursery tray above the nutrient solution level, thus trapping newly hatched mosquitoes below the screen where they eventually died. Tomatoes were also grown in 7.6 liter pots which were sub-irrigated by microtubes. Each pot contained an upside-down 3.8 liter pot with slits, so only 3.8 liters of cinder growing medium was needed to fill the pot. In several cases, roots grew into the microtubes supplying the nutrient solution and this blocked nutrient flow to the pots, thus killing the plants. Tomatoes growing in ...
Hydroponics – Sustainable. Agriculture for the ... Variety of Hydroponic Systems Based on. Nutrient ... field grown vs $1.00 / lb for hydroponic tomatoes. Target ... Hydroponics – Sustainable st Century Agriculture for the 21 Richard Tyson University of Florida / Orange County Extension WHERE DOES YOUR FOOD COME FROM ? LOCAL FOODS Food security Economic security Food safety Socially responsible Environmentally responsible Hydroponics : Definition Growing plants without soil in a liquid or soilless media with a mineral nutrient solution Hydroponics Greenhouse or outdoor systems Environmental and labor friendly Crop choices ‐ environment and cost factors pH recommendation range from 5.5‐6.5 High tech and low tech systems
All Intellectual Property, as defined below, owned by or which is otherwise the property of Samsung or its respective suppliers relating to the SAMSUNG Phone, including but not limited to, accessories, parts, or software relating there to (the “Phone System”), is proprietary to Samsung and protected under federal laws, state laws, and international treaty provisions. Intellectual Property includes, but is not limited to, inventions (patentable or unpatentable), patents, trade secrets, copyrights, software, computer programs, and related documentation and other works of authorship. You may not infringe or otherwise violate the rights secured by the Intellectual Property. Moreover, you agree that you will not (and will not attempt to) modify, prepare derivative works of, reverse engineer, decompile, disassemble, or otherwise attempt to create source code from the software. No title to or ownership in the Intellectual Property is transferred to you. All applicable rights of the Intellectual Property shall remain with SAMSUNG and its suppliers. Open Source Software Some software components of this product, including but not limited to 'PowerTOP' and 'e2fsprogs', incorporate source code covered under GNU General Public License (GPL), GNU Lesser General Public License (LGPL), OpenSSL License, BSD License and other open source licenses. To obtain the source code covered under the open source licenses, please visit: http://opensource.samsung.com. Disclaimer of Warranties; Exclusion of Liability EXCEPT AS SET FORTH IN THE EXPRESS WARRANTY CONTAINED ON THE WARRANTY PAGE ENCLOSED WITH THE PRODUCT, THE PURCHASER TAKES THE PRODUCT "AS IS", AND SAMSUNG MAKES NO EXPRESS OR IMPLIED WARRANTY OF ANY KIND WHATSOEVER WITH RESPECT TO THE PRODUCT, INCLUDING BUT NOT LIMITED TO THE MERCHANTABILITY OF THE PRODUCT OR ITS FITNESS FOR ANY PARTICULAR PURPOSE OR USE; THE DESIGN, CONDITION OR QUALITY OF THE PRODUCT; THE PERFORMANCE OF THE PRODUCT; THE WORKMANSHIP OF THE PRODUCT OR THE COMPONENTS CONTAINED THEREIN; OR COMPLIANCE OF THE PRODUCT WITH THE REQUIREMENTS OF ANY LAW, RULE, SPECIFICATION OR CONTRACT PERTAINING VZW_i545_UM_Eng_MD2e_CH_050813_F3
All Intellectual Property, as defined below, owned by or which is otherwise the property of Samsung or its respective suppliers relating to the SAMSUNG Phone, including but not limited to, accessories, parts, or software relating there to (the “Phone System”), is proprietary to Samsung and protected under federal laws, state laws, and international treaty provisions. Intellectual Property includes, but is not limited to, inventions (patentable or unpatentable), patents, trade secrets, copyrights, software, computer programs, and related documentation and other works of authorship. You may not infringe or otherwise violate the rights secured by the Intellectual Property. Moreover, you agree that you will not (and will not attempt to) modify, prepare derivative works of, reverse engineer, decompile, disassemble, or otherwise attempt to create source code from the software. No title to or ownership in the Intellectual Property is transferred to you. All applicable rights of the Intellectual Property shall remain with SAMSUNG and its suppliers. Open Source Software Some software components of this product incorporate source code covered under GNU General Public License (GPL), GNU Lesser General Public License (LGPL), OpenSSL License, BSD License and other open source licenses. To obtain the source code covered under the open source licenses, please visit: http://opensource.samsung.com. Disclaimer of Warranties; Exclusion of Liability EXCEPT AS SET FORTH IN THE EXPRESS WARRANTY CONTAINED ON THE WARRANTY PAGE ENCLOSED WITH THE PRODUCT, THE PURCHASER TAKES THE PRODUCT "AS IS", AND SAMSUNG MAKES NO EXPRESS OR IMPLIED WARRANTY OF ANY KIND WHATSOEVER WITH RESPECT TO THE PRODUCT, INCLUDING BUT NOT LIMITED TO THE MERCHANTABILITY OF THE PRODUCT OR ITS FITNESS FOR ANY PARTICULAR PURPOSE OR USE; THE DESIGN, CONDITION OR QUALITY OF THE PRODUCT; THE PERFORMANCE OF THE PRODUCT; THE WORKMANSHIP OF THE PRODUCT OR THE COMPONENTS CONTAINED THEREIN; OR COMPLIANCE OF THE PRODUCT WITH THE REQUIREMENTS OF ANY LAW, RULE, SPECIFICATION OR CONTRACT PERTAINING THERETO. NOTHING CONTAINED IN THE INSTRUCTION MANUAL SHALL BE CONSTRUED TO CREATE AN EXPRESS OR IMPLIED WARRANTY OF ANY KIND WHATSOEVER WITH RESPECT TO THE PRODUCT. IN ADDITION, SAMSUNG SHALL NOT BE LIABLE FOR ANY DAMAGES OF ANY KIND RESULTING FROM THE PURCHASE OR USE OF SCH-R760_UM_Eng_FE19_CH_062012_F5 THE PRODUCT OR ARISING FROM THE BREACH OF THE EXPRESS WARRANTY, INCLUDING INCIDENTAL, SPECIAL OR CONSEQUENTIAL DAMAGES, OR LOSS OF ANTICIPATED PROFITS OR BENEFITS. SAMSUNG IS NOT LIABLE FOR PERFORMANCE ISSUES OR INCOMPATIBILITIES CAUSED BY YOUR EDITING OF REGISTRY SETTINGS, OR YOUR MODIFICATION OF OPERATING SYSTEM SOFTWARE. USING CUSTOM OPERATING SYSTEM SOFTWARE MAY CAUSE YOUR DEVICE AND APPLICATIONS TO WORK IMPROPERLY.
The Top-Flo® name represents the finest in sanitary process equipment. TOP-FLO® pumps have been designed to offer efficient transfer of product over a wide range of head and viscosity conditions. TOP-FLO® pumps are easy to install, clean, and operate. This catalog will answer many of the questions you may have regarding TOP-FLO® pumps. If you require additional information, a representative will be happy to assist you and can be reached at 1-800-458-6095. TOP-FLO® pumps are suitable for use in CIP (clean-in-place) installations. This feature enables easy self-cleaning with no dismantling or take-down. Sanitizing of all product contact areas is automatic. All TOP-FLO® pumps are available in standard inlet sizes and outlet sizes. In addition, enlarged inlet sizes are available for... Motor Data is not included as part of 4-step ordering number. Provide the following information: • Horsepower and RPM TF-C100, TF-C114, TF-C216, TF-C218, TF-C328 • Electrical phase and voltage Note: • TEFC is standard • TF-C Series furnished without legs unless otherwise specified on order. If motor is furnished from another source, supply the following: • Casing Gaskets: BUNA (Standard). If other type is required, specify on order. • Enlarged inlet: When ordering pump with enlarged inlet state inlet size, i.e., TF-C218MD with 3" inlet. 3 port connections • Horsepower • RPM • NEMA frame size M - Clamp (Standard) Remember to order needed accessories: T - Acme Bevel Seat Thread • Seal Kits and Parts S - NPT Female Thread • Gaskets F - Flanged • Clamps W - Weld • Hangers type of seal/standard material: 4 D - External balanced sanitary seal DG - External balanced sanitary seal w/clamped insert E - Water cooled balanced double seal F - External balanced seal w/cascading water • Air Relief Valves • Check Valve • Butterfly Valves • Ball Valves • Fittings 1 TOP-FLO® TF-C Series Centrifugal Pumps seal specifications TYPE D External Balanced Seal (Sanitary) "tf-c" series Model No. TF-C100 TF-C114 TF-C216 TF-C218 TF-C328 Inlet 1-1/2 1-1/2 or 2 2 or 2-1/2 2 or 3 3 or 4 Outlet 1 1-1/2 1-1/2 1-1/2 2 Max. Imp. 3.68 4 6 8 8 pump specifications Pump Casings: • Volute type - Standard • Inlet-oversizing as noted in chart above Pump Connections: sanitary: industrial: • Clamp • Threaded • Bevel Seat (ACME) • Flanged Pump Construction Materials: • All wetted parts - 316 SS • Seals - Carbon (other seals available) • Casing Gasket - BUNA (Standard) • FKM, EPDM, and PTFE are available Pump Finishes: • Polished or Electropolished Pump Seals: • Available in D, DG, E, and F styles Motor, Electrical: • 3 Phase - 230/460 volts - 1750 & 3500 rpm • Single Phase - 115/230 volts - 1750 & 3500 rpm Motor Housings: • TEFC (Totally Enclosed Fan Cooled) • Washdown Duty • Other styles available on request For light duty transfer requirements, see Top Line brochure (TF-C100). 2 This versatile seal has numerous applications but yet is extremely durable. Dairy products, soft vegetables, beverages, and even acid cleaning solutions and detergents are among the recommended uses. type DG External Balanced Seal with Clamped-in Seat (Sanitary) The DG seal uses the standard Type D rotating seal components with a reversible silicon carbide, tungsten carbide or ceramic seat. Typical applications include liquid sugar, beverage syrup, chocolate and abrasive products.
Published by the Iowa High School Athletic Association The keys to developing wrestling potential are a healthy, balanced diet, acquiring the needed wrestling skills, proper conditioning, and getting adequate rest. By following sound advice about wrestling nutrition and weight control, wrestlers can improve their performance on the mat and in the classroom. The benefits of proper nutrition and weight control, to the mind and the body, have been well documented. Likewise, the hazards of extreme weight loss and poor nutritional habits are also well documented. Mood swings, irritability, decrease in academic performance, and loss of athletic performance can all result from extreme weight loss and poor nutritional habits. The best weight for wrestlers, or anyone for that matter, is one that is safe and can be comfortably maintained by eating a healthy, balanced diet. Wrestlers should be able to concentrate more on developing wrestling skills, than on maintaining, or losing, weight. Those who spend more time thinking about food than wrestling are probably trying to lose too much weight and/or eating the wrong foods. Appropriate wrestling weight is that weight which can be maintained by eating a healthy, balanced diet. Seven percent (7%) body fat has been established by many medical authorities across the country as the safe, minimal percent body fat for high school wrestlers. Body fat testing is the only scientific method of predicting a safe, minimal wrestling weight. By losing weight too quickly, or going below 7% body fat, a wrestler risks losing muscle along with fat. This results in decreased muscular endurance and strength. Not every wrestler can, or should, attempt to reach 7% body fat. Most high school wrestlers will perform very well at a body fat percentage above 7%. If a wrestler is above 7% body fat, there is no reason to believe that wrestling performance will improve simply by losing weight. The Iowa High School Athletic Association’s Body Composition Testing Rule states, “The lowest certifiable wrestling weight of each wrestler will be determined by predicting a wrestler’s weight at 7% body fat, minus 3% body weight (due to the approximate error in testing methods).” A wrestler’s lowest certifiable weight is not necessarily the weight he should be trying to achieve, but it is the minimum, safe weight he could achieve under ideal circumstances. If a wrestler does decide to lose weight to reach their lowest, certifiable weight, they should lose no more than 2-3 pounds per week. The only way the body can lose more than 3 pounds a week is through dehydration and excessively 1 restricted food intake. Both of these practices cause the body to lose muscle and water along with the fat. Dehydration and excessively restricted food intake result in decreased strength, muscular endurance, stamina, and concentration. Dehydration is the most detrimental method of losing weight and causes the most rapid decrease in strength, endurance, and mental alertness. Research indicates that the loss of as little as 2% of one's body weight through dehydration can cause significant performance loss! A 2% weight loss for someone weighing 150 pounds is only 3 pounds! To prevent dehydration, the use of rubber, vinyl, and plastic suits, saunas, whirlpools, diuretics, or other methods of quick weight loss must be eliminated. They are against the rules, hurt performance, and can prove to be dangerous to one's health. A simple, effective method of determining adequate hydration is to check the color of one’s urine! Yellow urine indicates dehydration and pale, or clear urine, indicates adequate hydration. The following guidelines will also help ensure proper hydration: 1) drink at least 8, 8 ounce glasses of fluids a day, 2) drink 5-6 swallows of fluids every 15-20 minutes during exercise, 3) for each pound of weight lost during practice, drink 2, 8 ounce glasses of fluids, 4) thirst is a poor indicator of how much to drink; drink more than just enough to ...
Heart Healthy Diet: Low Fat, Low Cholesterol, Low Sodium Diet Purpose of the diet Control and / or decrease levels of cholesterol in your blood. Control and / or decrease blood pressure and / or fluid retention. Cholesterol This fat-like substance is necessary for good health. However, high levels in the blood can cause heart and blood vessel diseases. Our bodies make cholesterol. We also get it from eating foods from animals (meats, milk, eggs, cheese, butter). Foods from plants (fruits, vegetables, grains) do not contain cholesterol. Saturated fats These fats are generally solid at room temperature. They tend to increase blood cholesterol levels. Trans fatty acids These are fats that can raise cholesterol levels like saturated fat does. Trans fats are usually listed as partially hydrogenated oils. Polyunsaturated and monounsaturated fats These fats are generally liquid at room temperature. Some can lower blood cholesterol levels. More on next page Learn more about your health care. © Copyright 2000 - March 22, 2012. The Ohio State University Wexner Medical Center - Upon request all patient education handouts are available in other formats for people with special hearing, vision and language needs, call (614) 293-3191. Page 2 How can I lower my blood cholesterol level? Decrease total fat intake, especially saturated and trans fats. Saturated fats are mainly in animal foods. Trans fats come mostly from partially hydrogenated plant oils. Foods that may contain trans fats include store bought baked goods, non-dairy whipped toppings, cream substitutes, some crackers and cookies, and many deep fried foods. To check for trans fats in a food, look for any oil that is “partially hydrogenated” in the ingredients on food labels. If a food has less than half a gram of trans fat per serving, the food manufacturer can list “zero grams of trans fat” on the food label, so it is best to check the ingredients for partially hydrogenated oils. Limit high cholesterol foods. Egg yolks, fatty meats, organ meats, butter, whole milk and other high fat dairy products are high cholesterol foods. Substitute monounsaturated fat or polyunsaturated fat for saturated fat in your diet. Monounsaturated fats include olive oil, peanut oil and canola oil. Safflower, corn and sunflower oils, and most margarines and salad dressings are examples of polyunsaturated fats. Also, fish has a higher content of polyunsaturated fat than red meat. A special note on fish: Many fish are low fat. Some fish that have a higher fat content such as salmon are high in a kind of fat called omega 3 fatty acids. This type of fat has been shown to be very heart healthy. It is recommended to eat fish three times a week for this reason. One caution: consider how you prepare it so that you don’t add large amounts of undesired fats. Baking, broiling, grilling or poaching fish is best. What is sodium? Sodium is a mineral that is necessary for good health and is present in all foods. Most people eat more sodium than they need. If the body cannot get rid of the extra sodium, fluid builds up. Extra fluid increases the work of the heart and kidneys, and may increase blood pressure. Eating less sodium may help control these problems. You will sometimes see the term sodium abbreviated "Na", as in NaCl (Sodium Chloride), which is table salt. The recommended sodium intake per day for most people is no more than 2300 milligrams (mg). For anyone who has high blood pressure, is over 50, or is African American, the sodium intake is 1,500 mg. Page 3 Sodium Guidelines To choose foods that are healthier for you, look for these labels: Sodium-free – less than 5 milligrams of sodium per serving Very low-sodium – 35 milligrams or less per serving Low-sodium – 140 milligrams or less per serving Reduced sodium – usual sodium level is reduced by 25 percent Unsalted, no salt added or without added salt – made without the salt, but still has the sodium that's a natural part of the food Know Your Salt When you are on a No Salt Added diet, even a small amount of salt has a lot of sodium in it. Amount of Sodium in Salt ¼ teaspoon salt 600 milligrams of sodium ½ teaspoon salt 1,200 milligrams of sodium ¾ teaspoon salt 1,800 milligrams of sodium 1 teaspoon salt 2,300 milligrams of sodium 1 teaspoon baking soda 1,000 milligrams of sodium How can I limit sodium?