자연이 주는 약속의 미소 the Smile of Promise from the Nature
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(12) Patent Application Publication (10) Pub. No.: US 2009/0232941 A1 Farmer (43) Pub
US 20090232941A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2009/0232941 A1 Farmer (43) Pub. Date: Sep. 17, 2009 (54) BEVERAGE COMPOSITIONS Related U.S. Application Data (76) Inventor: Sean Farmer, Miami Beach, FL (60)60) ProvisionalTyga applicauonapplication No.No 60/999.243Z43, Tilledfiled onOn Oct.UC (US) s Publication Classification Correspondence Address: (51) Int. Cl. MINTZ, LEVIN, COHN, FERRIS, GLOVSKY A23G L/42 (2006.01) AND POPEO, PC A23F 5/00 (2006.01) ONE FINANCIAL CENTER A23F 3/4 (2006.01) BOSTON, MA 02111 (US) (52) U.S. Cl. .......................................................... 426/61 (21) Appl. No.: 12/253,048 (57) ABSTRACT The present invention describes beverage compositions com (22) Filed: Oct. 16, 2008 prising lactic acid-producing bacteria. Patent Application Publication Sep. 17, 2009 US 2009/0232941 A1 ( bwe ceasec urth 'rity Aacillus coagulons / &acts coat veins N- -la. (everage coefosi En US 2009/0232941 A1 Sep. 17, 2009 BEVERAGE COMPOSITIONS 0008 Bacillus coagulans bacteria are included in the bev erage compositions of this invention. Bacterial species RELATED APPLICATIONS include Bacillus coagulans, e.g., Bacillus coagulans ham mer, preferably Bacillus coagulans hammer Strain Accession 0001. This application claims the benefit of U.S. Ser. No. No. ATCC 31284, or one or more strains derived from Bacil 60/999.243, filed Oct. 16, 2007, which is incorporated herein lus coagulans hammer strain Accession No. ATCC 31284 by reference in its entirety. (e.g., ATCC Numbers: GBI-20, ATCC Designation Number PTA-6085; GBI-30, ATCC Designation Number PTA-6086: FIELD OF THE INVENTION and GBI-40, ATCC Designation Number PTA-6087; see U.S. -
Hmart-Catalog-All-Of-Item.Pdf
[ Table of contents ] - FARM PRODUCE .......................................................................................................................................................... 1 - - Dried Vegetable ........................................................................................................................................................... 1 - - Fresh Vegetable .......................................................................................................................................................... 4 - - Fruit ............................................................................................................................................................................. 5 - DRINKS .......................................................................................................................................................................... 6 - - Alcohol ......................................................................................................................................................................... 6 - - Soft Drink ..................................................................................................................................................................... 9 - - Soy Milk ..................................................................................................................................................................... 14 - - Tea ........................................................................................................................................................................... -
Zppd Zppd Tea Curriculum.Pdf
About the Exhibition Steeped in History: The Art of Tea 3 Lesson Objectives 10 Instructional Lessons Lesson One: China, Cradle of Tea Culture 11 1. History and Tea in China 2. Tea—The Daoists and Today Lesson Two: The Way of Tea in Japan 25 1. Linking-up with Renga 2. Tea and Tranquility Lesson Three: Tea Craze in the West 37 1. Three Sips of Tea 2. Tea and Protest Lesson Four: Tea and Empire 51 1. Mapping an Empire 2. Teas around the World Lesson Five: Tea—Parties and Poetry 58 1. A Tea Party 2. Post Script to Tea Correlations with California State Teaching Standards 63 Bibliography 64 Fowler Museum at UCLA Curriculum. Steeped in History: The Art of Tea - 2 - After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. For Americans it is often associated with the American Revolution; in the Middle East and North Africa it is a sign of hospitality and poured with dramatic flair; and in England afternoon tea holds an immutable place in the popular imagination. Some like it hot, some like it iced, some with milk, some with lemon. Some want tea black, some green. Some tea drinkers prefer whole leaves, while others use tea brick shavings or tea bags. Whatever form it may take and whatever context it is taken in, enjoying a cup of this ubiquitous beverage is an act performed no less than three billion times a day all around our planet. -
MEC In-Person Dietary Interviewers Procedures Manual
MEC In-Person Dietary Interviewers Procedures Manual January 2008 TABLE OF CONTENTS Chapter Page 1 OVERVIEW OF THE NATIONAL HEALTH AND NUTRITION EXAMINATION SURVEY ............................................................................ 1-1 1.1 History ................................................................................................ 1-1 1.2 Goals of the Survey............................................................................. 1-4 1.3 NHANES Data Accomplishments...................................................... 1-4 1.4 National Center for Health Statistics .................................................. 1-6 1.5 Sample Selection................................................................................. 1-6 1.6 Field Organization for NHANES ....................................................... 1-7 1.7 Exams and Interviews in the Mobile Examination Center (MEC) ..... 1-10 1.7.1 Exam Sessions..................................................................... 1-11 1.7.2 Exam Team Responsibilities............................................... 1-12 1.7.3 Examination Components ................................................... 1-13 1.7.4 Sample Person Remuneration ............................................. 1-20 1.7.5 Report of Exam Findings .................................................... 1-21 1.7.6 Dry Run Day ....................................................................... 1-22 1.8 Integrated Survey Information System (ISIS) .................................... 1-22 1.9 Confidentiality