DOCSLIB.ORG

Bench Env Sci G4.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bench Env Sci G4.Pdf Gah ap kes Yirc ......................................................................... pyad Yirc Max : ............................................................1 . ............................................... 1 1.2 Guzqan Sutaga ham .......................................................... 21 1.3 Cet nyava wor nyava ......................................................... 39 1.4 Pikaga ket ats pyad ........................................................... 42 Yirc nam : gap dyad ..................................................... 49 2.1 Qusnd .............................................................................. 49 2.2 Dyad ketnd ..................................................................... 60 2.3 Gid .................................................................................. 74 2.4 Sovaga udet ..................................................................... 98 Yirc kaz : ............................................................ 105 3.1 Dod masti yiskuci hareo? .............................................. 105 3.2 Topi ket .............................................................. 132 Yirc od : ............................................................. 155 4 T ’ r q r .............................................. 155 4.2 Ats dentkan yiskuc dyama dosa ........................................ 180 i Yirc Max Gah ap mv qibata zayta pikaga mv mvqanend gah protin hormon mv wuc saqnd baytamin karbohaydret madind sov 1.1 . Hac dungam yiskend oxhnd debm yint barqn ochnde. 1. r q ? 2. Max atsi mvis mvargu r r atnseo? 3. Mvqanend gah maki har makeo? 4. Am zar nixire negeran eri yisteo? 1.1.1 Mv Mv hareo? dorsi yiskenda, pug nagi yiskenda, endis kangi q . A : K ’ q r r ’ r ’ -mula, dinicha dumarsnda gizio. 1 1. Mv gobqanenda mva q q r q r q q q . End yisind: A. karbohaydret D. madin B. qibata zayta E. baytamin C. protin G. sov Mv gobqaned gahndeshn tuna gizio. Hac kamam sapmasa xsapangi q q guzeshn utsi yiskucis ni beqnsue. A. Karbohaydret K r r q r q q q r . q r r r ’ q . r r r r q bommsende. K r r q ti yiskend mvndi: dabo, gonzh, muz, dinich, qixa, gorm ap, shukar, ruz, koha dumarsnda gizio. 2 Col bud xes bud norgn koq Dinich dabo shukar Sivil K r r q r r r marasmas masti yiskue. Marasmasaga malati hac dungam yiskende. 1. Itsayqn cil xsyaxsnsue (eznsue) 2. Itsayqn guzi atsa erg guzwoxn atnsue shidan shirxnsue. 3. Marasmasi itsayqnd pugi yiskendi myat mv mvni koynsende. Sivil r 3 B. Qibata zayta Qibata zayta mvi gida zola utsi yiskend mv petangi karbohadreteshn beshasi gida zola utsi yiskend mva gizio. Qibatamend mv - G ’ r r yiskenda gizndi utsi yiskend qopnda gizio. Amtseshn: gizndi utsi yiskend - r ’ ’ - Shenolega, margarin Zayt – Gapkan yiskuc bunsam bartnbanu haki yiskenda itsayqn ’ q q Amtseshn : G ’ - salixaga zayta, sam ap zayta, nug zayta zayt , talbaga zayt gizndaga qopnd – oruaga zayt Zayt hamburger ocholoni ( ’ q) A ’ norgn kizh Sivil q q 4 C. Protin q dorsnsueshna pikasnsueshna gaxsi yiskend mvqanend yanxs gahndi protin masti yiskende. Protini amino asid masti yiskuc saqam qayxsi yiskue. Amino asid gobqan yiskend yanxs gahndi karbona, haydrozhina, oksizhina, naytrozhina gizio. Amino asidqan naytrozhinaga yisti protina karbohaydreta qibataqan q . r . 1. G q q ’ gatsni yiskue. 2. Guzis dorseshn, 3. Gid utsagend mvwosn gaxsi yiskende. Qibata karbohaydretais yi koysti yiskuwoxn yapargend. r ’ q Giznd dadn yapsti yiskend: kizha, gyam-mula, (gyama, dora, ketsa,dya r ) ’ dumarsnda. ’ q : atara, baqara, shimbira, shushua akuri atera gizio. Kangwoyn yi koysti yiskuwoxn dorsagenda, zoysagenda mvis ni mvashidan yi koysti yiskuwoxn iqni ni haknsargue. 5 Gyam-mul kizh oru biqil Misir shimbira ’ ’ Sivil 1.1.4 Dorsagenda guz pikasagenda Protin masti yiskuc mvis nyavi mvargu petan kuwasherkor masti yiskuc pugi itsayqn pugnsue. Kuwasherkori 2 bergn uxnsi 3 bergam hak yiskend nyavis beshasi pugi yiskue. Kuwasherkor pugnas nyav guzn besti yiskend malatndi: 1. Itsayqn cili eznsue. 2. Itsayqn tova apa kitsnsue. 3. q q batsnsue, ba haxnsue. Sivil 1.1.5 Kuwasherkor pugnas nyav 6 D. Madinat q q yiskend mv gobqan yiskend yanxs gahnda gizio. q r q r r q r q r q . Puga end dentkan: ( r ) mvqan kaygu petan animia masti yiskuc su . K r q r r r bocnsue. q r qayxs qayxsnsargue. Ucam don r masti yiskue. A r r r T r q G r q q r . r q q r q r q q harkend gizio. Itsayqni sorsasi yiskuci indokran masti yiskuc bod/tubo etkuc ixiama gizio. Bod/tubo etkend endqan sorsi keski yiskuc hormone bana keskuwoxn sutkana vyardi yiskue. Uceshn saqangi bana yisn koysta yiskucn kang hanqi yiskue 7 Sivil 1.1.6 bokar pug gacha zoq kich ap dabo ’ oru Sivil 7 ’ q 8 S r ’ q r Madinaga q guzeshn yi utsi yiskuc gaxs sum zar kalsiyem Kizha, kizh apa, sama r r ’ qayxsas posperes Kizha, kizh ’ r r ’ q q ap musti ሥዕል 1.1.7 በማዕድናት የበለፀጉ ምግቦች yiskend mva, Ayren Maya, gyam mula, gacha Suti zoqnsueshn hatsi yiskue. zoqa, sama Homoglobin qayxseshn gatsnsue. Yanxs gaha uc etku oksizhini wobtni haknsargue. Ayodin r r q guzi soy maki karbohaydretam ’ ’ q K gaxsasnsueshn gatsni yiskue. haynd - Bokar masti yiskuc pug nagi yiskue. Kilorin Mvaga zheg - Max max daxh woxi yiskue. q q hamsueshn gatsni yiskue. + E. Baytamin : G ’ q kangwoyn kobcasnsi ni itsayqn mvnsend mva gizio. Baytaminis namam ni qodni haknsue. End yisind: S ’ r Amtseshn: baytamim B, C, Qibatam mu ’ r - Amtseshn:baytamim A, baytamim D, baytamim E baytamim K q q r q r haknsue. 9 q yapsti yiskuc tuna hac dungam yiskuc sanxar q q q q utsnsueshn gatsni yiskende. Sanxarazh 1.1.2 Baytaminag r , yii r baytamim r zar A A ’ hay mustagend - - guz (ats betaga) koch, kizh, karot, norgn, xhimchnsue. cupargu shid qint, gyam-mul - dapint/ xumaskn notnsueshn yapargu shid/ B Ruza,gosa, q - Berberi /Mvaga mayn oru ,baqar, shimbira, kizh q bav / utsnsueshn - Muzara, nerbaga pug C - K Dina sutaga iskerb /guzaga q r boda ada,dinaga suta/ r zolnsueshn harkenda. D Oru zayta, gyam mula, Merta gasha riket /tov boc / norgna, obar koskna, zoyseshn E ’ r q Gizndi ’ bunqnsueshn ’ dumarsnda gatsni yiskue. - Ats debm yi hatsi yiskuci xisham erstargue. K hay mustagend kocha, - may pug sama, salaxa dumarsnda. guzi myat - sutnsargueshn guzi sutnsue gatsnsue 10 G. Sov Sovi katsamendeshn myat koysti yiskuc yanxs gahnda gizio. Pikaga mv n 70% sova gizio. S . q q . aki baqi yiskue. q . q q . S q q r q r r is karsa yapmsui koysti yiskue. 1. Ni mvi yiskend mvqan amtseshn፡ muza, dinicha, karota, r qeram qeramend mva 2. Ucasni yiskend (bartagend mv) Amtseshn : xhimaqea, shayia, gyava, kizha dumarsnda gizio. Pikaga mv Pikaga mv ni makan har makeo? q r q r q . A. Xsota noti yiskuc Vyana mayna xsoxs bergi itseshn yiskuagon petasn itsayqn guzi xsoxs zolesargue. Vyani besh zolqi yiskue, . 11 r q r r gizio. B. Berg noti yiskuc r r r r q yiskueshna gizio. C. Qayxs noti yiskuc Myat pavi y q q r q q q q q q q q hac dungam yiskenda gizio. K r - K q - r r q r q sapmaga zaraga yanxs gahnd uxangi yiskuc atseshn soysi koysti yiskuc mv zara gizio. 2. A ’ r - A ’ r ’ q r - G r ’ q protineshn beshe. ap mustagend mva its zara - r r ’ q gizio. Buda, q ( ’ ) q qeram qeramend mv zarnda gizio. 4 G ’ ap musti yiskend incha - guzis pugi pugnsargueshn nagi yiskend baytamina ’ q 12 - karota,qaysira, muza, burtukana, lomia, sama qosxaa, ’ ap musti yiskend incha gizio. 1. Qayxsi bestnsuc Tamar nyavndo budinam atangi yint barqn ochni yint gapkan mveshn yinti gaxsasni yiskend sapmaga mvaga gobqanend r q ’ ’ S r q yiskuc tun Pyad Mv gobqanend yanxs gahndi Mvaga gobqanend yanxs gahnd tun 1 karbohaydret 2 qibata zayta 3 protin 4 Madinat 5 baytamin 6 sov - Qayxsi bestnsuc T r q r , misaeshn pikaga mv r rq ’ ’ ’ r ’ burtukana, lomia, mangoa, abokadoa, karota, qaysira, gonzha, salaxaa, shuka dinicha, sama, pasta, ruza, qixaa, timatima, salaxa, qosxaa kangwoyn ni mvi yiskend mv zaris sanxarazhqan xsap. Koysti yiskend gah: dabtar, pena shidan irsas q 13 kangwoyn፡ qursa, misa irata yinti mvi yiskuc mv zaris odaga mv zara hac dungam sanxarazhqan xsapangi yiskuc xsapmde. Sanxarazh 1.1.4 Kangwoyn ni mvi yiskend mvis od kobam qod P Canqan Kizhaga zar A ’ r Buda mv ’ y yiskend ab apa zar tostagenda a inch apa d 1 2 3 1 2 3 1 2 3 1 2 3 1 can 2 makcan 3 Orob 4 Hamash 5 Mitsir 6 Bucac 7 Cambat 1= Qurs 2 = Sat mv 3 = Xum mv Dosas 1.1 A. Hac dungam yiskend oxhndi ibar petan ibar axax petan axax maki karsnde. 1. q . 2. Tayroksini soy iqeshn koysti yiskue. 3. Or ’ q 4. Mvqanend yanxs gahndi kazam qodangi yiskende. 5. q ’ r atnsende. 14 A q q q r ingasnde. A B ______1. baytamim K A. berberii mvis mayn baysague. ______2 baytamim E B. rikets ______3 baytamim D C. adaga dob etku sut bartaga irat ______4 baytamim C ’ ______5 baytamim B E. dinaga sut irat G. Guzaga xhimargu shid H. Xumam yapargu shid irat C. Hac dungam yiskend oxhndesh yeshuc gal kutsis soyaga qalam ’ ’ 1. guzaga payntkan 70% atnsuci gizio. 2. Myataga zayt mvi mvqan yapsti yiskue. 3. Shukaraga xsabayi itseshn yiskend mvi masti yiskende. D. Hac dungam yiskend oxhndesn estend gah dentkan ibar petnsuc kart kursnde. 1. ’ q q r ? A. kizh B. atar C. kizh ap D. norgn 2. R ’ r q ? A ’ ap musti yiskenda B. kamm bosti yiskend mv C ’ D. kizham 3. Hac dungam yiskend madinatnd dentkan maxubabaga mvqan kobci ats sut kocaga pug ats pugnsue. A. kalsiyem B. ayren C. ayodin D. posperes 15 4. Nyava yanxsi mvqan bayeshn bednsuc proti bana yapargu shidan _______ masti yiskuc pugam purstnsende. A. animya B. kuwasherkor C. rikets D. iskerb r _______masti yiskue. A. kalsiyema posperesa C. ayodin B. klorin D. ayren 1.1. guzqan mvi wosti yiskuc bod Mvi wosti yiskuc nab Tamar nyavndo hac dungam yiskend oxhnd debm yint barqn ochni karsnde. 1. A q ? 2. Mvis bana miqasnsueshn gaxsi yiskend: nona, ez cila, yars cila, har zar qayxsan qayxsi yisteo? Mvi wosti yiskuci hareo? q q q q . Mvaga qeram qeramend mv woxagenda gatsnagenda dadn yisti sorsi yiskuc sasa, inzayma bodam qayxsi yiskue. Mvis bana woxnsueshn gaxsi yiskendi hac dungam yiskenda gizio.
Load more

Recommended publications
  • Forgotten Legacy: an Endeavor to Highlight Heritage Food of Egyptian Bedouins
    EUROPEAN JOURNAL OF CULTURAL MANAGEMENT & POLICY || Vol. 9, Issue 1, 2019 || ISSN 2663-5771 Forgotten legacy: an endeavor to highlight heritage food of Egyptian Bedouins Mostafa Abdulmawla Hesham Ezzat Saad Fayoum University, Egypt; visiting PhD Fayoum University, Egypt Researcher to University of Salento, Italy [email protected] [email protected] Francesca Imperiale Omar Qoura University of Salento, Italy Fayoum University, Egypt [email protected] [email protected] Mohamed Abd El-Wahab Morsy Fayoum University, Egypt [email protected] ABSTRACT Despite the issue of food heritage having an important debate around the globe, there is still inconclusive literature addressing Egyptian heritage food in general, and particularly the gastronomic heritage of Egyptian Bedouins. The main argument of the Keywords: current study is firstly to identify a set of genuine heritage foods of Egyptian Bedouins Cultural Heritage by using explicit criteria. Then, transfer the data to develop a documented recipe book for these meals, which is intended to be an initial phase of promoting them as a Heritage food unique component of the Egyptian cultural legacy. The target population of the study is the Egyptian Bedouin society, both in the western and eastern deserts. Through Egyptian a qualitative approach, 15 semi-structured interviews with elderly local people were Bedouins undertaken before conducting a focus group with six Bedouin experts. The findings Bedouin food section reported eight heritage foods of Egyptian Bedouins and produced a recipe book for them. Food heritage ACKNOWLEDGEMENTS We would like to express our endless gratitude to all Egyptian Bedouins who helped us to compile the field data.
    [Show full text]
  • The Eastern Mail (Waterville, Maine) Waterville Materials
    Colby College Digital Commons @ Colby The Eastern Mail (Waterville, Maine) Waterville Materials 9-21-1848 The Eastern Mail (Vol. 02, No. 09): September 21, 1848 Ephraim Maxham Follow this and additional works at: https://digitalcommons.colby.edu/eastern_mail Part of the Agriculture Commons, American Popular Culture Commons, Journalism Studies Commons, and the United States History Commons Recommended Citation Maxham, Ephraim, "The Eastern Mail (Vol. 02, No. 09): September 21, 1848" (1848). The Eastern Mail (Waterville, Maine). 60. https://digitalcommons.colby.edu/eastern_mail/60 This Newspaper is brought to you for free and open access by the Waterville Materials at Digital Commons @ Colby. It has been accepted for inclusion in The Eastern Mail (Waterville, Maine) by an authorized administrator of Digital Commons @ Colby. BY EPH. MAXHAM. 21 fomilE! N»n)*t)oper...l)n)irttii to fitootna, 2lgrintltnte, oni ®ential JntcUigntt. 'TBttniS, 99,001 W,»o IW adtance. VOL. Ill WATEEVILLE, MAINE, TfltKSDAY, SEPT, 21,1848. NO. 9. T//« Mail it puUithed every Thursday Morning with the young man, were neter a moment from BRIEF LIST OF THE CHIEF June I7i George Washington elected rations, making topographical sketches as they his face. As for him, his embarraement ih her concern at an advance of over ten thousand WINGATE’S BUILDING, commander-in-chief of tlie American At-* dollars. A few days since he teturned to Mis­ Went, until they reached the southern extrem­ presence was never more complete, and he be­ EVENTS IN THE HISTORY OF THE MAIN STREET, (Oppobite Dow & Co.'s Store.) my. souri, where he has stores, lead and coppei ity of the sea, where the most wondetfnl sight trayed the secret that was in his heart even UNITED STATES.
    [Show full text]
  • 4. Cultural and Religious Dietary Needs
    4. Cultural and Religious Dietary Needs This topic covers information about: Profile of the Community Diet and Religion Cultural and Religious Menu Planning Activities in this topic cover the following performance criteria: Identify client group, use correct terminology and observe cultural customs Consider cultural groups and general characteristics of their cuisine Identify dietary regimes and factors associated with cultural and religious groups that may influence food choices Plan and modify meals and menus to meet specific cultural and religious needs of client group in line with organisational guidelines Follow processes defined by dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the clients 4.1 Profile of the Community Australia is a multicultural society. Cultural groups in our society include but are not limited to: Asian Aboriginal and Torres Strait islander Caucasian/European Indian Mediterranean Middle Eastern South Sea Islanders South American African There are many factors that may influence food choices of different cultural backgrounds including: Background – where did they come from? Migration pathway – did they come straight here or spend time in another country? Was it a choice to migrate or forced migration? Allied Health Nutrition & Dietetics Skill Set Electives pre-requisite units for Certificate IV in llied Health Assistance – Combined Learner Guide for HLTAHA 018, HLTAHA019, HLTHA020, HLTAHA021 - 186 - How old were they? Did they have children and if
    [Show full text]
  • The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
    mediterr_2012_EN_Mise en page 1 24/02/12 11:07 Page1 2012 2012 THE MEDITERRANEAN DIET FOR SUSTAINABLE REGIONAL DEVELOPMENT > The 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemo- graphics, health, ecology, enterprise, geo-economics and citizens’ initiative. > Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in the dynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is the basis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding the complexity of diet-related issues. THE MEDITERRANEAN DIET > Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view FOR SUSTAINABLE REGIONAL given the growing awareness of the strategic dimension of agriculture and the crucial role played by food production in the stability and development of societies. DEVELOPMENT This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is now raising questions in the fields of environmental responsibility and political action to promote greater regional cooperation. Cie© & This report has been produced under the direction of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), which is an intergovernmental organisation for training, research and cooperation in the fields of agriculture, food and sustainable rural development in the Mediterranean region.
    [Show full text]
  • Anonymous Andalusian Cookbook
    Raccolta di testi per la Storia della Gastronomia Digitalizzati e restaurati da Edoardo Mori 2018 ** Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. 1200 - 1400 Contributors© Charles Perry, Candida Martinelli, David Friedman Anonymous Andalusian Cookbook The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi asr al-Muwahhidin, li-mu'allif majhul. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of works from the 1200s, some surviving and some not surviving independently to today.) Table of Contents PREFACE Pag. 18 CHAPTER 1: HEALTHFUL COOKING 22 According to Hippocrates On What Foods Should be Taken Alone and Should Not be Mixed with Other Foods The Customs that Many People Follow in Their Countries Breads Hygiene Basic Ingredients Utensils Of the Utensils that Those Charged with Cooking or Pharmacy Must Have Ready How the Service of Dishes is Ordered, and Which is Fitting to be First, and Which Last CHAPTER 2: DRINKS AND SYRUPS 28 The Great Drink of Roots The Little Drink of Roots: Way of Making It Making Raison Drink Recipe for Honey-Water Syrup of Aloe Wood: Way of Making It Syrup of Citron Leaves: Way of Making It The Great Cheering Syrup: Way of Making It 1 A Syrup
    [Show full text]
  • Inflight Menu
    PASSION & GASTRONOMY Born of a passion for French gastronomy, Al Tamaar offers a customized service to satisfy all your desires and everyday needs on board your private jet. Trained by some of the greatest names in international cuisine, our Chefs put all their talent at your disposal according to your desires -however unusual- using a selection of prime quality products sourced from suppliers known for their standards of excellence. SAFETY & HYGIENE Our brand new production unit is fully certified. We are working under Agreement, high HACCP procedures & food tracking audit. Smoothies Juices Tropical Raspberry Red Spark Pineapple, Mango, Raspberry, Coconut Water Grapefruit, Blood Orange, Strawberry, Blackberry Green Dream Baby Spinach, Mango, Banana, Lemon Juice Hot Pink Beauty Beetroot, Carrot, Lemon, Apple, Ginger, Super Fruit Kale, Celery Cherries, Kiwi, Almond Milk, Chia Seeds Cucumber Cooler Razzle Dazzle Cucumber, Cantaloupe, Celery Raspberries, Mango, Pineapple, Coconut Milk Very Berry Breakfast Sunshine Day Dream Pineapple, Passion Fruit Strawberry, Peach, Yoghurt, Coconut Water Kale Kick Start Pomegranate-Berry Kale, Orange, Banana, Strawberry Pomegranate Juice, Yoghurt, Mixed Berries Tropi-Kale Jump Start Banana, Pineapple, Kale Strawberry, Blueberry, Orange Juice, Ginger, Yoghurt Immune Booster Orange, Lemon, Ginger Hemp Protein Buzz Hemp Milk, Protein Powder, Blueberries, Not-So-Sour Strawberries, Apple Green Apple, Spinach Banana, Dates Minty Pear Honedew Feel Free to share with us your special recipes Honeydew, Green Pears,
    [Show full text]
  • 10 BAB 2 LANDASAN TEORI 2.1. Tinjauan Umum 2.1
    BAB 2 LANDASAN TEORI 2.1. Tinjauan Umum 2.1.1. One-Stop Wisata 2.1.1.1. Definisi One-Stop Wisata a) Pengertian One-Stop : Satu pemberhentian tempat yang temporer maupun permanen dimana pengunjung dapat melakukan segala sesuatu yang dibutuhkan. One-stop menyediakan berbagai macam barang/layanan pada satu lokasi. Tempat/lokasi tersebut memiliki bermacam fasilitas/layanan yang dibutuhkan. b) Pengertian Wisata Wisata dalam bahasa Inggris disebut tour yang secara etimologi berasal dari kata torah (ibrani) yang berarti belajar, tornus (bahasa Latin) yang berarti alat untuk membuat lingkaran, dan dalam bahasa Perancis kuno disebut tour yang berarti mengelilingi sirkuit. Pada umumnya, orang memberi padanan kata wisata dengan rekreasi. Wisata adalah sebuah perjalanan, namun tidak semua perjalanan dapat dikatakan wisata. Menurut kamus besar bahasa Indonesia edisi ketiga 2003, wisata adalah bepergian bersama-sama (untuk memperluas pengetahuan, bersenang-senang, bertamasya, dan sebagainya). Menurut Undang-undang Kepariwisataan Nomor 9, tahun 1990, Bab I Pasal 1:Wisata adalah kegiatan perjalanan atau sebagian dari kegiatan tersebut yang dilakukan secara sukarela serta bersifat sementara untuk menikmati obyek dan daya tarik wisata. Jadi pengertian wisata tersebut mengandung empat unsur, yaitu: (1) Kegiatan perjalanan; (2) Dilakukan secara sukarela; (3) Bersifat sementara; (4) Perjalanan itu seluruhnya atau sebagian bertujuan untuk menikmati obyek dan daya tarik wisata, dengan maksud bukan untuk berusaha (bisnis) atau mencari 10 11 nafkah di tempat yang dikunjungi, tetapi semata-mata untuk pertamasyaan dan rekreasi atau untuk memenuhi keinginan yang beranekaragam. Menurut buku yang berjudul Tours And Travel Marketing, industri pariwisata adalah kumpulan dari bermacam-macam perusahaan atau bidang usaha yang secara bersama-sama menghasilkan barang dan jasa (goods and service ) yang dibutuhkan wisatawan pada khususnya dan travel pada umumnya.
    [Show full text]
  • B.A. II YEAR.Xlsx
    B.A. II YEAR exam_codeinst_codecate_coderoll_no cname fname Distribution date Submission date 002 103 1 13765 ABHISHEK GURU A B GURU 07/07/2021 13/07/2021 002 103 1 13766 AES KUMAR LACHHMAN 07/07/2021 13/07/2021 002 103 1 13767 AJAY KUMAR BAGHEL LAXMAN BAGHEL 07/07/2021 13/07/2021 002 103 1 13768 AKANKSHA KRISHNA KUMAR 07/07/2021 13/07/2021 002 103 1 13769 AKASH MALI FALGUNI MALI 07/07/2021 13/07/2021 002 103 1 13770 ALINA KHAN AABID KHAN 07/07/2021 13/07/2021 002 103 1 13771 AMISHA RAMU 07/07/2021 13/07/2021 002 103 1 13772 ANITA KASHYAP BUDHRAM KASHYAP 07/07/2021 13/07/2021 002 103 1 13773 ANJALI JHAPDA RAM 07/07/2021 13/07/2021 002 103 1 13774 ANJALI RAO SURYA RAO 07/07/2021 13/07/2021 002 103 1 13775 ANKIT EKKA SILBANUS EKKA 07/07/2021 13/07/2021 002 103 1 13776 ANURADHA MEDIYA BANSHILAL MEDIYA 07/07/2021 13/07/2021 002 103 1 13777 ARUNA PATEL SHIV SHANKAR PATEL 07/07/2021 13/07/2021 002 103 1 13778 ASMITA BAHEKAR RAMESH BAHEKAR 07/07/2021 13/07/2021 002 103 1 13779 BABLI SOMNATH 07/07/2021 13/07/2021 002 103 1 13780 BABLI MOURYA SUKHRAM 07/07/2021 13/07/2021 002 103 1 13781 BHARAT SINGH BAGHEL RATAN SINGH BAGHEL 07/07/2021 13/07/2021 002 103 1 13782 BHARTI NISHAD NILURAM NISHAD 07/07/2021 13/07/2021 002 103 1 13783 BHASKAR KASHYAP KAMLOCHAN KASHYAP 07/07/2021 13/07/2021 002 103 1 13784 BHAVESH KUMAR BAGHEL GHASI RAM BAGHEL 07/07/2021 13/07/2021 002 103 1 13785 BHAVIKA BAFNA PRAKASHCHAND BAFNA 07/07/2021 13/07/2021 002 103 1 13786 BHUPENDRA GAURI SINGH 07/07/2021 13/07/2021 002 103 1 13787 BIHARI LAL SIRDHAR 07/07/2021 13/07/2021
    [Show full text]
  • Hybridization in Language
    Transcultural Research – Heidelberg Studies on Asia and Europe in a Global Context Series Editors: Madeleine Herren-Oesch Axel Michaels Rudolf G. Wagner For further volumes: http://www.springer.com/series/8753 . Philipp Wolfgang Stockhammer Editor Conceptualizing Cultural Hybridization A Transdisciplinary Approach Editor Dr. Philipp Wolfgang Stockhammer Institut fu¨r Ur- und Fru¨hgeschichte und Vorderasiatische Archa¨ologie Marstallhof 4 69117 Heidelberg Germany [email protected] ISSN 2191-656X e-ISSN 2191-6578 ISBN 978-3-642-21845-3 e-ISBN 978-3-642-21846-0 DOI 10.1007/978-3-642-21846-0 Springer Heidelberg Dordrecht London New York Library of Congress Control Number: 2011937178 # Springer-Verlag Berlin Heidelberg 2012 This work is subject to copyright. All rights are reserved, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965, in its current version, and permission for use must always be obtained from Springer. Violations are liable to prosecution under the German Copyright Law. The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Contents 1 Questioning Hybridity ...................................................
    [Show full text]
  • University of Groningen the Hadrami Arabs of Ambon Istiqomah, I
    University of Groningen The Hadrami Arabs of Ambon Istiqomah, I. DOI: 10.33612/diss.108467449 IMPORTANT NOTE: You are advised to consult the publisher's version (publisher's PDF) if you wish to cite from it. Please check the document version below. Document Version Publisher's PDF, also known as Version of record Publication date: 2020 Link to publication in University of Groningen/UMCG research database Citation for published version (APA): Istiqomah, I. (2020). The Hadrami Arabs of Ambon: an Ethnographic Study of Diasporic Identity Construction in Everyday Life Practices. University of Groningen. https://doi.org/10.33612/diss.108467449 Copyright Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons). The publication may also be distributed here under the terms of Article 25fa of the Dutch Copyright Act, indicated by the “Taverne” license. More information can be found on the University of Groningen website: https://www.rug.nl/library/open-access/self-archiving-pure/taverne- amendment. Take-down policy If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. Downloaded from the University of Groningen/UMCG research database (Pure): http://www.rug.nl/research/portal. For technical reasons the number of authors shown on this cover page is limited to 10 maximum. Download date: 09-10-2021 The Hadrami Arabs of Ambon © Istiqomah, 2019 ISBN: 978-94-034-2275-6 (print) ISBN: 978-94-034-2276-3 (e-book) Cover layout: Liviawaty Hendranata Cover photo: Indonesian pilgrims of Hadrami and non-Hadrami origin praying next to the wooden covered grave of a saint in the Region of Hadramaut in Yemen.
    [Show full text]
  • African Food
    Population Health Finding Common Foods - Africa This is a list of foods that are either not common in an Australian context or are used in different ways in Africa. It is not an exhaustive list. Some people from this part of the world are Muslim and may require access to Halal foods. Name in English Availability Breads and Cereals Maize flour Maize flour can sometimes be called Mealie meal and is used to make porridge. Millet/millet flour Depending on where you live in Africa will decide the identity of the main staple. In Sudan the staple tends to be millet, in Rwanda it tends to be sorghum and in other parts it could be Maize. Flour is used to make the staple porridge eaten alone or as an accompaniment. Sorghum flour Sorghum flour is another variety used to make porridge. Those coming from Rwanda will use sorghum more often than maize or millet. Teff Teff is a grain used in Ethiopia to make Injera. It is grown in Australia as animal feed but is currently unavailable for human consumption. Quinoa may be an adequate substitute Injera Injera is the Ethiopian/Eritrean name given to a flat, fermented bread. The dough is left overnight at room temperature to ferment and gives it a “sourdough” taste. Asida This is one of the South Sudanese names for the porridge. Also called Fufu or Mealie meal in other areas. This porridge can be made with either milk or water and can be served as a breakfast food or a little thicker as an accompaniment to meat and vegetable dishes.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]