Biblioasia JUL-SEP 2016.Pdf
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Can Home Rule in the District of Columbia Survive the Chadha Decision?
Catholic University Law Review Volume 33 Issue 4 Summer 1984 Article 2 1984 Can Home Rule in the District of Columbia Survive the Chadha Decision? Bruce Comly French Follow this and additional works at: https://scholarship.law.edu/lawreview Recommended Citation Bruce C. French, Can Home Rule in the District of Columbia Survive the Chadha Decision?, 33 Cath. U. L. Rev. 811 (1984). Available at: https://scholarship.law.edu/lawreview/vol33/iss4/2 This Article is brought to you for free and open access by CUA Law Scholarship Repository. It has been accepted for inclusion in Catholic University Law Review by an authorized editor of CUA Law Scholarship Repository. For more information, please contact [email protected]. CAN HOME RULE IN THE DISTRICT OF COLUMBIA SURVIVE THE CHADHA DECISION? Bruce Comly French* More than a decade has passed since the enactment of the District of Columbia Self-Government and Governmental Reorganization Act (Home Rule Act).' In this Act, the Congress delegated much of its con- stitutional authority affecting the District of Columbia2 to an elected * Associate Professor of Law, Claude W. Pettit College of Law, Ohio Northern Uni- versity. Lecturer, Columbus School of Law, Catholic University of America. B.A., The American University, 1969; M.A., The American University, 1970; J.D., Antioch College School of Law, 1975. The author was Legislative Counsel to the Council of the District of Columbia (1979-1983) and Staff Director and Counsel to the Committee on Government Operations, Council of the District of Columbia (1975-1978). The author recognizes and appreciates the assistance of M. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
2 the Life and Legacy of David Lim Hock Lye, Venerated Orchid Breeder and Polymath
Gardenwise• • • The Magazine of the Singapore Botanic Gardens Volume 53 August 2019 ISSN 0129-1688 2 The life and legacy of David Lim Hock Lye, venerated orchid breeder and polymath 10 Refurbishment of the Potting Yard 19 Toxic ‘peas’ – the dark 32 Fungus-termite for horticulture and botanical research side of the legumes partnerships Volume 53 • August 2019 1 Group Direction 2 38 Nigel P. Taylor Articles Regular Features 2 The life and legacy of David 28 From the Taxonomy Corner 38 What’s Blooming Lim Hock Lye, venerated orchid Herbarium collections Heat wave and flowers… breeder and polymath David Middleton Nura Abdul Karim Gillian Khew 31 Collaborators in Research 40 Book Review 10 Refurbishment of the Potting International researchers on the Pictorial Guide to the Flora Yard for horticulture and Flora of Singapore project of Tasik Chini botanical research Serena Lee S.K. Ganesan Jana Leong-Škorničková, Michele Rodda, Tan Siew Tin 32 From the Earth 41 Key Visitors to the Gardens Fungus-termite partnerships January–June 2019 16 Native Dracaena in Singapore – Serena Lee, Chan Wai Yeng Part 2, Maingay’s Dracaena Back From the Archives Matti Niissalo, 34 Edibles Cover From Third Lake to Eco-Lake Jana Leong-Škorničková Appreciating the colours of the Christina Soh Butterfly Pea’s flowers 19 Toxic ‘peas’ – the dark side Wilson Wong of the legumes Ho Boon Chuan, Lily Chen 36 From Education Outreach Sharing with the community 22 New to cultivation in Singapore Janice Yau, Winnie Wong, Nigel P. Taylor Tan Hui Min, Steffi Loe 24 A meeting of two giants of botany – Beccari and Ridley Michele Rodda, Laura Guglielmone 26 Conservation of a Critically Endangered native orchid, Callostylis pulchella Yam Tim Wing, Peter Ang, Felicia Tay, Sunia Teo Editors Singapore Botanic Gardens Ada Davis, Nigel P. -
1 P.U.(A) 437/85 FOOD REGULATIONS 1985 Incorporating Latest Amendment
P.U.(A) 437/85 FOOD REGULATIONS 1985 Incorporating latest amendment - P.U. (A) 200/2017 ARRANGEMENT OF REGULATION PART I PRELIMINARY Regulation 1. Citation, commencement and application. Regulation 2. Interpretation. PART II WARRANTY Regulation 3. Food which requires a written warranty from manufacturer, etc. PART IIA APPROVAL FOR SALE OF FOOD OBTAINED THROUGH MODERN BIOTECHNOLOGY Regulation 3A. Approval for sale of food obtained through modern biotechnology. PART III PROCEDURE FOR TAKING SAMPLE Regulation 4. Procedure on taking samples for physical and chemical analysis. Regulation 5. Procedure on taking samples for microbiological analysis. Regulation 6. Label for food sample. Regulation 7. Request for analysis of food sample and certificate of analyst. Regulation 8. Sample of food. PART IV LABELLING Regulation 9. General requirements for labelling of food. Regulation 10. Language to be used. Regulation 11. Particulars in labelling. Regulation 12. Form and manner of labelling. Regulation 13. Size and colour of letters. Regulation 14. Date marking. Regulation 15. Statement of strength of ingredient. Regulation 16. Packing on retail premises. Regulation 17. Exemption from regulations 11, 14, 16 and 18B. Regulation 18. Matter forbidden on any label. Regulation 18A. Claims on the label. Regulation 18B. Nutrition labelling. Regulation 18C. Nutrient content claim. Regulation 18D. Nutrient comparative claims. Regulation 18E. Nutrient function claim. PART V FOOD ADDITIVE AND ADDED NUTRIENT Regulation 19. Food additive. Regulation 20. Preservative. Regulation 20A. Antimicrobial Agent. Regulation 21. Colouring substance. Regulation 22. Flavouring substance. Regulation 23. Flavour enhancer. 1 Regulation 24. Antioxidant. Regulation 25. Food conditioner. Regulation 26. Nutrient supplement. Regulation 26A. Probiotic culture. PART VI PACKAGES FOR FOOD Regulation 27. -
Aachen, 590,672
INDEX THIS Index contains no reference to the Introductory Tables which pre· sent a summary of the Finance and Commerce of the United Kingdom, British India, the British Colonies, the various countries of Europe, the United States of America, and Japan. AAC AFR ACHEN, 590,672 Adrar, 815, 1041 A Aalborg, 491 Adrianople (town), 1097 Aalesund, 1062 - (Vilayet), 1096 Aargau, 1078, 1080 Adua, 337 Aarhus, 491 Adulis Bay, 569 Abaco (Bahamas), 244 lEtolia, 705 Abbas Hilmi, Khedive, 1122 Afghanistan, area, 339 Abdul-Hamid n., 1091 - army, 340 Abdur Rahman Khan, 339 - books of reference, 342 Abeokuta (W. Africa), 219 - currency, 342 Abercorn (Cent. Africa), 215 - exports, 342 Aberdeen, 22; University, 34 - government, 340 Aberystwith College, 34 - horticulture, 341 Abo (Finland), 933, 985 - imports, 342 Abomey, 572 - justice, 340 Abruzzi, 732 -land cultivation, 341 Abyssinia, 337 - manufactures, 341 Abyssinian Church, 337, 1127 - mining, 341 Ahuna (Coptic), 337 - origin of the Afghans, 339 Acajutla (Salvador), 998 - population, 340 Acanceh (Mexico), 799 - reigning sovereign, 339 Acarnania, 705 - revenue, 340 Accra, 218 - trade, 341 Achaia, 705 - trade routes, 341 .Achikulak, 933 Africa, Central, Protectorate, 193 Acklin's Island, 244 East (British), 194 Aconcagua, 4.46 -- (German), 623 Acre (Bolivia), 430, 431, 437 -- - Italian, 768 Adamawa, 211 -- Portuguese, 909 Adana (town), 1097 -- South-West (German), 622 - (Vilayet), 1096 - (Turkish), 1095, 1097 Adelaide, 297 ; University, 298 - West (British), 218 Aden, 108, 129 -- (French), 569 Adis Ababa, 337, 769 -- German, 621, 622 Admiralty Island (W. Pacific), 625 -- colonies in, British, 180 Adolf, Grand Duke of Luxemburg, 796 -- colonies in, French, 556 1222 THE STATESMAN'S YEAR-BOOK, 1900 AFR AMI Africa, Colonies in, German, 620 Algeria, army, 530, 558 -- Italian, 768 - books of reference, 560 -- Portuguese, 907 - commerce, 559 -- Spanish, 1041 - crime, 557 Agana (Ladrones), 1200 - defence, 558 Agra, 135 - exports, 559, 560 Agone (W. -
Appendix D Human Health Risk Assessment Work Plan
AECOM Environment Appendix D Human Health Risk Assessment Work Plan 20151014 OU2 RIFS Work Plan October 2015 AECOM Environment D-i Contents 1.0 Introduction ..........................................................................................................................1 1.1 Background ............................................................................................................................. 1 1.2 Environmental Setting ............................................................................................................. 2 1.3 Contaminant Fate and Transport ........................................................................................... 3 1.4 1999 Risk Assessment ........................................................................................................... 4 1.5 Human Health Risk Assessment Methodology Overview ..................................................... 7 1.6 Work Plan Organization .......................................................................................................... 8 2.0 Data Quality Objectives ....................................................................................................10 2.1 Data Quality Objectives ........................................................................................................ 10 2.1.1 Step 1 –State the Problem .................................................................................... 10 2.1.2 Step 2 – Goal of the Investigation ........................................................................ -
Going on a Sentimental Journey at Violet Oon's Kitchen, Launching Saturday June 1 St 2013
THE WEEKEND BRUNCH - going on a sentimental journey at Violet Oon's Kitchen, launching Saturday June 1 st 2013. BRUNCH is one the most enjoyable relaxed meals of the week. A late breakfast that morphs into a lazy long lunch is a great pleasure of life. For many of us, a lazy Sunday breakfast brings back many happy memories. For Violet Oon, weekend brunch, as a child, always meant sharing a Nasi Melayu meal with her late father Oon Beng Soon, in the corner coffee shop at the junction of East Coast Road and Ceylon Road. This is one of her most treasured meal memories and the new Asian Big Breakfast at Violet Oon's Kitchen Weekend Brunch, launching Saturday June 1st from 9.30 am to 3 pm, honours that great memory. The plain white rice morphs into the elegant Nasi Kuning, a sophisticated version of Nasi Lemak - comprising a mixture of plain rice and glutinous rice steamed with coconut cream, turmeric, lemon grass, bay leaves and a hint of salt. Sambal Telor, an Indonesian boiled egg dish learnt from Violet’s Aunty Nanny Zecha, continues the sentimental journey, and completing the Asian Big Breakfast are chicken wings, Otak Otak, chilli sambal and a salad of tomato, onion, ikan bilis and limau kesturi juice to complete the delicious start to your weekend day. Corned Beef Hash with Breakfast Potatoes with the addition of fried sliced chillies and onions recall the Fried Corned Beef of her Peranakan Eurasian influenced childhood while the thick crusty bread, fried breakfast potatoes and Mesclun Salad with Vinaigrette recall happy memories of brunching in West Hollywood, Los Angeles. -
4. the Plant Diversity of Singapore
FLORA OF SINGAPORE (Vol. 1: 37–46, 2019) 4. THE PLANT DIVERSITY OF SINGAPORE K.M. Wong & S.K. Ganesan The position of Singapore on the Sunda continental shelf is a special one, with the principal island originally about 540 km2 in extent, together with some 60 smaller islands at the southern exit to the Malacca Strait and near the confluence of the South China Sea and Karimata Strait just west of Borneo. Geographically at the equatorial extremity of the Malay Peninsula, Singapore is separated from the Riau islands to its south (principally the Karimun Islands, Batam and Bintan) by the Singapore Strait which includes the deeply scoured 204-m ‘Singapore Deeps’, a likely subsidence basin resulting from tectonic movements (Bird et al., 2006). While this Strait may seem able to restrict the dispersal of some organisms with interglacial and post- Pleistocene high sea levels, it probably was not an effective dispersal barrier during episodes of lowest sea levels, such as during the Last Glacial Maximum (LGM) at 18 ka. Then, it must have been in the path of a key land bridge between mainland Southeast Asia farther north and likewise exposed links to Java and other areas to the south (Ho, 1960; Morley & Flenley, 1987; Heaney, 1991; Voris, 2000; Bird et al., 2005). By contrast, the Johor Strait that separates Singapore from south Peninsular Malaysia is just about 10 m deep and 600 m wide at its narrowest. The Sundaland region on the Sunda continental shelf has seen climate shifts since even before the Pleistocene, sometimes associated with tectonic events. -
Chapter Two Marine Organisms
THE SINGAPORE BLUE PLAN 2018 EDITORS ZEEHAN JAAFAR DANWEI HUANG JANI THUAIBAH ISA TANZIL YAN XIANG OW NICHOLAS YAP PUBLISHED BY THE SINGAPORE INSTITUTE OF BIOLOGY OCTOBER 2018 THE SINGAPORE BLUE PLAN 2018 PUBLISHER THE SINGAPORE INSTITUTE OF BIOLOGY C/O NSSE NATIONAL INSTITUTE OF EDUCATION 1 NANYANG WALK SINGAPORE 637616 CONTACT: [email protected] ISBN: 978-981-11-9018-6 COPYRIGHT © TEXT THE SINGAPORE INSTITUTE OF BIOLOGY COPYRIGHT © PHOTOGRAPHS AND FIGURES BY ORINGAL CONTRIBUTORS AS CREDITED DATE OF PUBLICATION: OCTOBER 2018 EDITED BY: Z. JAAFAR, D. HUANG, J.T.I. TANZIL, Y.X. OW, AND N. YAP COVER DESIGN BY: ABIGAYLE NG THE SINGAPORE BLUE PLAN 2018 ACKNOWLEDGEMENTS The editorial team owes a deep gratitude to all contributors of The Singapore Blue Plan 2018 who have tirelessly volunteered their expertise and effort into this document. We are fortunate to receive the guidance and mentorship of Professor Leo Tan, Professor Chou Loke Ming, Professor Peter Ng, and Mr Francis Lim throughout the planning and preparation stages of The Blue Plan 2018. We are indebted to Dr. Serena Teo, Ms Ria Tan and Dr Neo Mei Lin who have made edits that improved the earlier drafts of this document. We are grateful to contributors of photographs: Heng Pei Yan, the Comprehensive Marine Biodiversity Survey photography team, Ria Tan, Sudhanshi Jain, Randolph Quek, Theresa Su, Oh Ren Min, Neo Mei Lin, Abraham Matthew, Rene Ong, van Heurn FC, Lim Swee Cheng, Tran Anh Duc, and Zarina Zainul. We thank The Singapore Institute of Biology for publishing and printing the The Singapore Blue Plan 2018. -
Menu 6.30 P.M
. Heritage Classics Set Lunch 2 - course at S$32* per person 3 - course at S$35* per person with Pear, Cashew Nut and Honey Ginger Dressing Thai-style Chicken Wing Sweet Chili Gastrique Green Mango Slaw with Sous Vide Egg and Somen in Pork Broth with Cincalok Shallot Relish and Fragrant Jasmine Rice with Wok Fried Garlic Maitake Mushroom, Bak Choy and Onsen Tamago with Lychee Ice Cream with Warm Chocolate and Gula Melaka Ice Cream *Prices are subject to service charge and prevailing government taxes Add-on your Favourite Signature Dishes Below Option as Main Butter Poached Half Lobster, Light Mayo and Chives in a Brioche Bun with Truffle Fries Broiled Miso-sake Marinated Black Cod Sarawak Pepper, Persillade Bearnaise and Truffle Fries… Kopi O Ice Cream Pandan Ice Cream Teh Tarik Ice Cream Pier Garden Salad Wok Fried Carrot Cake with Egg Vegetarian Fried Rice Assortment of Seasonal Fresh Fruits *Prices are subject to service charge and prevailing government taxes . (1) Heritage Dim Sum Brunch at The Clifford Pier . Harking back to the vibrant scenes of the landmark's glorious past, The Clifford Pier debuts a Heritage Dim Sum Brunch with Traditional Trolleys and love "Hawkers" stalls. — per adult . — per child (from 6 to 11 years old) Free flowing of Soft Drinks, Chilled Juices and Fullerton Bay Blend of Coffee and Tea Add $10.00* per person Free flowing of House Pour Wines, Sparkling Wines, Beers, Soft Drinks, Chilled Juices and Fullerton Bay Blend of Coffee and Tea Add $50.00* per person Salads Roasted Duck Salad with Fresh Sprouts -
Foodie-2019.Pdf
I’M A FOODIE A GUIDE FOR FOODIES / 02 - CONTENTS & MAD ABOUT MOD-SIN / Passion Made Possible MAD ABOUT Singapore is much more than the sum of its numerous attractions. It’s constantly evolving, reinventing, and reimagining itself, MOD-SIN with people who are passionate about creating new possibilities. Coined by Chef Willin Low of Relish by Wild Rocket, Mod-Sin refers to modern Singaporean cuisine that fuses innovative cooking techniques It’s where foodies, explorers, collectors, and new flavours with traditional local favourites. From Rendang Oxtail action seekers, culture shapers, and socialisers meet – and new experiences are Pappardelle to Bak Chor Mee Grilled Cheese, there’s plenty of unique created every day. flavours for you to savour. Here are some foodie favourites. Don’t stop at finding out what you can do when you visit. Let our Passion Ambassadors show you what you can be when you’re here. Because we’re more than just a destination. We’re where passion is CHEF HAN LIGUANG made possible. OF RESTAURANT LABYRINTH Q: What is the concept of Labyrinth? A: “The idea of Labyrinth is to basically take diners on a journey, as well as show then Singapore over a WHERE FOODIES MEET. 3-hour gastronomical adventure in the restaurant itself. Labyrinth was born out of my passion for cooking. I was not a chef or rather I was not a conventional chef. I was Every meal is a chance to indulge in previously a banker. Back in my university days, when something different, in new atmospheres, I was studying in London, I loved cooking and cooking Image credits:Xiao Ya Tou transports me to a very different dimension, where I am and in new ways. -
Environmental, Social and Governance Report 2020 SHAPING CITIES and HOMES with RESPONSIBILITY and SINCERITY
Environmental, Social and Governance Report 2020 SHAPING CITIES AND HOMES WITH RESPONSIBILITY AND SINCERITY START CONTENTS ABOUT THE REPORT 4 MESSAGE FROM THE BOARD 6 ABOUT LOGAN GROUP 8 BRAVELY FIGHT AGAINST THE PANDEMIC 11 BUSINESS PRINCIPLES OF SUSTAINABLE DEVELOPMENT 17 EMPLOYEE CARE AND GROWTH 31 URBAN RENEWAL AND HARMONIZATION BETWEEN HUMAN HABITATION AND NATURE 44 ENVIRONMENT PROTECTION AND HARMONY 59 COMMUNITY DEVELOPMENT AND PUBLIC WELFARE 71 STATISTICS SUMMARY 80 INDEX OF REPORTING INDICATORS 84 START 4 LOGAN GROUP COMPANY LIMITED ABOUT THE REPORT Logan Group Company Limited (the “Company”, together with its subsidiaries, “Logan”, the “Group” and “We”, “Us”) is a leading integrated town services provider in China who supports the national ABOUT THE REPORT THE ABOUT strategy in building an ecological civilization in Chinese society. The Group has spared no effort to fulfill corporate social responsibility in the past 25 years with a view to carving out the future and kindling hope. We are pleased to present the 5th Environmental, Social and Governance (“ESG”) Report (the “Report”) of Logan Group to illustrate our progress and achievements in sustainable development throughout 2020 and share our journey towards a more sustainable future with you. REPORTING SCOPE This Report covers the ESG performance of the Group from 1 January 2020 to 31 December 2020 (the “Reporting Period”, or the “Year”). The Board has determined to report our core real estate business in Mainland China based on the revenue significance and geographical presence of our principal businesses. In order to better demonstrate the Group’s commitments and achievements in sustainable development, the reporting scope for the Year will continue to cover our businesses such as real estate development, construction and fitting-out, land development, property leasing and related administrative work.