davidanugraha/M4-RAG huggingface dataset:
Emmental cheese

Emmental, Emmentaler, or Emmenthal is a yellow, medium-hard cheese that originated in the Emme Valley in Switzerland. It is classified as a Swiss-type cheese.
Emmental cheese originates from the Emme Valley in Switzerland.
It has a savory but mild taste. While "Emmentaler" is registered as a geographical indication in Switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from France (as "Emmental"), the Netherlands, Bavaria, and Finland, are widely available and sold by that name. In some parts of the world, the names "Emmentaler" and "Swiss cheese" are used interchangeably for Emmental-style cheese.
Three types of bacteria are needed to prepare Emmental: Streptococcus thermophilus, Lactobacillus helveticus, and Propionibacterium freudenreichii. Historically, the Eyes (holes) were a sign of imperfection, and until modern times, cheese makers would try to avoid them. Nowadays, however, eye formation is valued as a sign of maturation and quality and acoustic analysis has been developed for this purpose. Emmental cheese is usually consumed cold, as chunks or slices, and is also used in a variety of dishes, particularly in gratins, and fondue, in which it is mixed with Gruyère, another highly popular Swiss cheese.
Ziger, a whey cheese, is a by-product of the manufacture of Emmental.
Several varieties of Emmental are registered as geographical indications, including:
Emmentaler was registered in 2000 as an appellation d'origine contrôlée (AOC) in Switzerland. In 2013, it was replaced by the appellation d'origine protégée (AOP) certification. The Emmentaler produced according to the AOC-registration needs to be produced in small rural dairies with raw cow's milk, adding only natural ingredients (water, salt, natural starter cultures and rennet); preservatives or ingredients from genetically modified organisms are not allowed. The cheese is produced in a round shape with a natural rind, and aged in traditional cellars for a minimum of four months. Emmentaler must be produced in cantons of Aargau, Bern (except Amtsbezirk Moutier), Glarus, Luzern, Schwyz, Solothurn, St. Gallen, Thurgau, Zug or Zurich, or in the See- and Sensebezirk of canton of Freiburg.
Emmentaler is also recognized as a geographical indication in the Czech Republic, France, Georgia, Germany, Hungary, Jamaica, Portugal, Russia, Slovakia and Spain.
Three cheeses containing the word Emmental are protected under EU law:
In many parts of the English-speaking world the terms "Emmentaler" and "Swiss cheese" are both used to refer to any cheese of the Emmental type, whether produced in Switzerland or elsewhere. The United States Department of Agriculture, for example, uses the terms "Swiss cheese" and "Emmentaler cheese" interchangeably.
Emmental cheese is very widely imitated around the world, often just called "Swiss cheese". Specific European types include:
Swiss cheese (North America)

The term "Swiss cheese" is one used of any variety of cheese that resembles Emmental cheese, a yellow, medium-hard cheese that originated in the area around Emmental, Switzerland. It is classified as a Swiss-type or Alpine cheese. The term is generic; it does not imply that the cheese is actually made in Switzerland. Some types of Swiss cheese have a distinctive appearance, as the blocks or rounds of the cheese are riddled with holes known as "eyes". Cheese without eyes is known as "blind".
"Swiss cheese" is now produced in many countries, including the United States, Finland, Estonia, and Ireland. It is sometimes made with pasteurized or part-skim milk, unlike the original from Switzerland made with raw milk. The United States Department of Agriculture uses the terms Swiss cheese and Emmentaler cheese interchangeably. In Australia, both terms are used, along with Swiss-style cheese, in some cases differentiating the two. The term Swiss cheese is sometimes used in India, although it is also often referred to as Emmental.
Three types of bacteria are used in the production of Swiss cheese: Streptococcus thermophilus, Lactobacillus (L. helveticus or L. delbrueckii subsp. bulgaricus), and Propionibacterium (Propionibacterium freudenreichii subsp. shermani). In a late stage of cheese production, the propionibacteria consume the lactic acid excreted by the other bacteria and release acetate, propionic acid, and carbon dioxide gas. The carbon dioxide slowly forms the bubbles that develop the "eyes". The acetate and propionic acid give Swiss its nutty and sweet flavor. A hypothesis proposed by Swiss researchers in 2015 notes that particulate matter may also play a role in the holes' development and that modern sanitation, which eliminated debris such as hay dust in the milk, played a role in reduced hole size in Swiss cheeses, or even "blind cheese". Historically, the holes were seen as a sign of imperfection and cheese makers originally tried to avoid them by pressing during production; the holes only became an identifier of the cheese in modern times.
In general, the larger the eyes in a Swiss cheese, the more pronounced its flavor because a longer fermentation period gives the bacteria more time to act. This poses a problem, because cheese with large eyes does not slice well and comes apart in mechanical slicers. As a result, U.S. industry regulators have reduced the minimum eye size with which Swiss cheese can receive the Grade A stamp.
Typical annual production of Swiss cheese in the United States is approximately 330 million pounds (150 kt).
Baby Swiss and Lacy Swiss are two varieties of American Swiss cheeses. Both have small holes and a mild flavor. Baby Swiss is made from whole milk, and Lacy Swiss is made from low fat milk. Baby Swiss was developed in the mid-1960s outside of Charm, Ohio, by the Guggisberg Cheese Company, owned by Alfred Guggisberg.
Emmental

The Emmental (German pronunciation: [ˈɛməntaːl] , English: Emme Valley) is a valley in west-central Switzerland, forming part of the canton of Bern. It is a hilly landscape comprising the basins of the rivers Emme and Ilfis. The region is mostly devoted to farming, particularly dairy farming. The principal settlements are the town of Burgdorf and the village of Langnau.
Comprising Burgdorf, Trachselwald, and Signau districts in the canton of Bern, the Emmental became part of the Emmental-Oberaargau administrative region on 1 January 2010. The district of Fraubrunnen is divided between Emmental and Bern-Mittelland.
The region comprises relatively low mountains on the right bank of the Aare. It includes the basins of the Emme and the Ilfis between Burgdorf and the boundary with the canton of Solothurn. Its principal elevation is the Napf, a mountain massif dominating the northwestern part of the Emmental Alps.
The landscape is dominated by meadows and pastureland, with forest interspersed.
The original Emmental cheese is produced there, and the dairy industry still dominates the local economy. Pottery from the region is also prized, and the ceramics of the region have endured practically unchanged since the 17th century.
Tourism has had less impact on the region than on other parts of Switzerland.
The novelist Jeremias Gotthelf (1797–1854) was a pastor in the Emmental and wrote about the region.
The Emmental also played a dominant role in the history of the Mennonites.
The typical Emmental farmhouse has a steep roof with a large overhang that almost reaches the ground.
46°59′06″N 7°45′48″E﻿ / ﻿46.98494°N 7.76321°E﻿ / 46.98494; 7.76321
Maasdam cheese

Maasdam cheese (Dutch pronunciation: [ˈmaːzdɑm]) is an Emmental-style Dutch cheese. Made from cow's milk, it is aged for at least four weeks. It ripens faster than other cheeses made in the Netherlands. Maasdam has internal voids, or holes from the ripening process, and a smooth, yellow rind. Sometimes, it is waxed like Gouda. The cheese was created to compete with Swiss Emmentaler cheeses by being less expensive and quicker to produce. In the process of making a cheese with the same general components as Swiss cheeses, the Dutch ended up with a cheese that is nutty and sweet, but softer than Emmental, due to a higher moisture content.
The style was introduced in 1984 by the Baars company as the trademarked Leerdammer cheese, although it is now made by other Dutch companies under the name Maasdammer. That name was selected to honor the village of Maasdam in the province of South Holland.
List of Swiss cheeses

This is a list of the varieties of traditional cheeses made in Switzerland. Switzerland produces over 475 varieties of cheese, a milk-based food produced in a large range of flavors, textures, and forms. Cow's milk is used in about 99 percent of the cheeses Switzerland produces. The remaining share is made up of sheep milk and goat milk. The export of these cheeses, some 40% of production in 2019, is economically important for Switzerland.
The best known Swiss cheeses are of the class known as Swiss-type cheeses, also known as Alpine cheeses, a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. These include Emmental, Gruyère and Appenzeller, as well as many other traditional varieties from Switzerland and neighbouring countries with Alpine regions. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (alpage in French), and then transported with the cows down to the valleys in the autumn, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, to provide longevity to the shelf-life.
Technically Swiss-type cheeses are "cooked", meaning made using thermophilic lactic fermentation starters, incubating the curd with a period at a high temperature of 45°C or more. Since they are later pressed to expel excess moisture, the group are also described as "'cooked pressed cheeses'", fromages à pâte pressée cuite in French. Most varieties have few if any holes, called Eyes, or holes that are much smaller than the large holes found in some Emmental or its imitations. The general eating characteristics of the cheeses are a firm but still elastic texture, flavour that is not sharp, acidic or salty, but rather nutty and buttery. When melted, which they often are in cooking, they are "gooey", and "slick, stretchy and runny".
Agricultural cooperatives in Norway

The agricultural cooperatives in Norway (Norwegian: Landbrukssamvirket) consists of 13 companies, each organised as independent farmer owned cooperatives. They cover four different areas for the farmers: refining and sale of produce, financial services, breeding and insemination, and retail of agricultural equipment. All the cooperatives cooperate through the company Norsk Landbrukssamvirke. In total the companies have a revenue of NOK 58 billion and have 18,000 employees. TINE and Nortura are responsible for about a quarter of the revenue each. Though none of the cooperatives hold any monopolies, their dominant position periodical causes debate about the structure of the agricultural processing industry.
Whey cheese

Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey, instead of discarding it as a waste product.
There are two fundamentally different products made of whey and called whey cheese:
Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for "other products of animal origin" instead of class 1.3, for "cheeses".
Two different kinds of whey cheeses are made, through different processes:
To produce coagulated whey cheese, heat and optionally acid is used to coagulate the whey. This type has a relatively low lactose content and a white-to-yellowish color. It is possible to ripen albumin cheeses. In addition to whey, the Codex Alimentarius allows the use of milk, cream, and buttermilk, plus sodium chloride and starter culture. The whey can be pre-concentrated.
Fresh albumin cheese is soft. It contains a lot of moisture and expires quickly. Ripened hard varieties have a much lower moisture content, making them preservable for much longer.
The production yield of coagulated whey cheese is generally lower than ordinary cheese, as whole milk contains only 1% whey protein. Yield is dependent on the composition of the whey, the addition of milk or cream, the production technology, and the composition (moisture content) of the final product. With efficient modern methods such as ultrafiltration, 10 to 20% of solids or more remain after the whey is mixed with cream and reduced.
To produce a brunost, the whey is simply concentrated by boiling down and then molded. Cheeses produced using this method possess a relatively high lactose content. Typically, they have a yellowish-to-brown color and possess a sweet, cooked, or caramelized flavor. Pre-concentrated whey may be used. Additional allowed ingredients under the Codex Alimentarius are cream, milk, and other raw materials obtained from milk, plus sugar.
Because almost all varieties generally contain significant amounts of whey, they are unsuitable for consumption by people who are lactose intolerant. Brocciu is lower in lactose.
Gamalost

Gamalost (Nynorsk; gammelost or gammalost in Bokmål) is a traditional Norwegian cheese.
Gamalost, which translates as old cheese, was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration. The brownish-yellow cheese is firm, moist, coarse and often granular. Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein.
To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the curds are separated and pressed into forms. After removal from the forms, mold is introduced onto the surface of the cheese, either by exposure to the wooden walls of the form that is only used for Gamalost, or rubbed on by hand in the traditional method. The cheese is then allowed to cure for four to five weeks. The ripening happens from outside inwards, so the center might be lighter than the parts near the exterior.
Gamalost production is very labor-intensive, particularly if traditional methods are used. Everything depends on the proper fermentation and maturation. It is not made in sufficient quantity for mass export. As such, it is rare to find the cheese outside Norway. Commercial production has principally been limited to the Tine facility in Vik.
Gamalost Festival (Gamalostfestivalen) is an annual event held in Vik in Sogn at the beginning of summer every year.
Thor Bjørklund

Thor Bjørklund (30 October 1889 – 8 December 1975) was a Norwegian inventor and businessman. He is best known as the inventor of Ostehøvel, a popular cheese slicer which developed into an important Norwegian export product.
Thor Bjørklund was born in Lillehammer, Oppland, Norway. He was apprenticed as a cabinet maker. He also attended the Arts and Crafts School in Oslo. He was employed for some time as a master carpenter. He began to experiment with a carpenter's plane in the hope that he could create something similar for use in the kitchen. He made cheese slicers in his workshop, and on 27 February 1925 he patented the model of cheese slicer which is today found in many households in Nordic countries. and also particularly in the Netherlands.
In 1927, he started the firm known today as Thor Bjørklund & Sønner AS. The company still produces cheese slicers in Lillehammer, and has operated since 17 November 2009 as a subsidiary of Gudbrandsdal Industrier AS.
Pultost

Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds.
Like Gamalost, pultost has a long history in Norway. The cheese is made from skimmed milk that has been soured, similar to cultured buttermilk, flavoured with caraway and preserved with salt. Pultost is an acid-set cheese, and very low in fat. Pultost is found in two variants, spreadable and grainy. The spreadable variant has a stronger taste. Pultost is commonly either spread on bread, lefse or flatbread or served with boiled potatoes.
Norwegian dairy products company Tine produces pultost at its dairy at Nybergsund in Trysil. Tine make three qualities: a spreadable, soft type, called Løiten, a looser type with a dry and grainy texture, called Hedemark and another grainy type, with stronger flavour, called Lillehammer. Synnøve Finden is another manufacturer of pultost in Norway. The cheese mass is produced by Tine and processed further by Synnøve Finden. Synnøve Finden is promoting two types of pultost: Seterost and Hedmark.
Lactobacillus helveticus

Lactobacillus helveticus is a gram-positive, lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, results have been contradictory in later studies.
Lactobacillus helveticus has been studied together with Bifidobacterium longum in the treatment of depression and anxiety. A reduction in psychological stress was observed.
The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii (and for modern Switzerland). The bacterium is also used as probiotic.
List of Norwegian cheeses

This is a list of cheeses from, or connected with, Norway.
Brunost or Mysost is a caramelized brown Norwegian whey cheese. Brunost (lit. 'brown cheese') is the commonly-used name instead of the less-commonly used mysost (lit. 'whey cheese'). It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. There are several varieties:
There are also many other cheeses (non-brunost) from Norway.
List of UK cities by GDP

This is a list of cities and conurbations in the United Kingdom sorted by their GDP, a measure of the value of goods and services produced in an area, industry or sector of an economy. The Office for National Statistics produces GDP data in terms of International Territorial Level (ITL). The lowest spatial area for which they are made is ITL 3. Most cities are ITL 3 areas in their own right. Some ITL 3 areas are made up of groups of authorities or metropolitan boroughs, such as the county of Greater Manchester and the conurbation of Tyneside, and tend to reflect high levels of economic coherence.
The table below lists the largest ITL 3 city regions by their GDP using data published by the Office for National Statistics published annually in December.
Kari

Ang kari o curry ay pagkaing may sarsa na tinimplahan ng mga espesya, pangunahing nauugnay sa lutuing Timog Asyano. Sa timog Indiya, maaaring idagdag ang mga dahon mula sa murraya koenigii (curry tree).
May maraming uri ang kari. Nakadepende sa kultural na tradisyon ng rehiyon at mga personal na kagustuhan ang espesyang ginagamit sa bawat putahe sa tradisyonal na lutuin. May mga pangalan ang mga ganitong ulam na tumutukoy sa mga ginagamit na sangkap, espesya, at paraan ng pagluluto. Sa labas ng subkontinenteng Indiyano, ang kari ay ulam mula sa Timog-silangang Asya na gumagamit ng gata o minasang espesya, na sinasabayan ng kanin. Maaaring maglaman ang mga kari ng isda, karne, poltri, o lamang-dagat, mag-isa man o may kasabay na gulay. May mga pambehetaryano rin. Niluluto ang mga tuyong kari sa kaunting likido na pinapasingaw, na maiwanang nakabalot ang mga ibang sangkap sa tinimplang espesya. Naglalaman naman ang mga basang kari ng makabuluhang halaga ng sarsa na gawa sa sabaw, krema ng niyog o gata, kremang gatasin o yogurt, o pinurée na legumbre, dinurog at ginisang sibuyas, o pinurée na kamatis.
Nagmula ang salitang kari sa wikang Tamil: கறி kaṟi na nangangahulugang 'sarsa' o 'pampasarap sa kanin' na gumagamit ng dahon ng murraya koenigii (curry tree). Ginamit din ang salitang kari sa mga ibang wikang Drabida, samakatuwid nga, sa Malayalam, Kannada at Kodava na may kahulugang "anumang gulay (o karne), sariwa man o pinakuluan, kari". Inilarawan ang kaṟi sa isang Portuges na cookbook noong kalagitnaan ng ika-17 siglo ng mga miyembro ng Kagalanggalang na Kompanya sa Silangang Indiya, na nakikipagkalakalan sa mga negosyanteng Tamil sa Baybayin ng Coromandel ng timog-silangang Indiya, at nakilala bilang "timpla ng espesya na ... tinatawag na kari podi o pinulbos na kari".
Anyong Ingles naman ang salitang curry na unang lumitaw (sa anyong currey) sa aklat ni Hannah Glasse noong 1747, The Art of Cookery Made Plain and Easy (Ang Sining ng Pagluluto na Ginawang Simple at Madali).
Balo-i

Ang Balo-i, opisyal na Bayan ng Balo-i, ay isang ika class bayan sa lalawigan ng Lanao del Norte, Pilipinas. Ayon sa senso ng 2020, mayroon itong populasyon na 68,465 katao.
Binabaybay rin itong Baloi o Balëy gamit ang Ortograpíyang Filipino 2014. Matatagpuan sa bayang ito ang Paliparan ng Maria Cristina, na tinagurian ding Paliparan ng Iligan.
Itinatag ang Balo-i mula sa mga distritong munisipal ng Momungan, Pantar, at Balut noong 1 Agosto 1948. Ito ang pinagmulang bayan ng Tagoloan, na humiwalay noong 21 Hunyo 1969, at Pantar, na naging malayang bayan noong 11 Hunyo 1978.
Ang bayan ng Balo-i ay nahahati sa 21 na mga barangay.
Ang tinatanim na mga produktong pansaka sa Balo-i ay kamote (ang pinakamalaking kamote sa lalawigan), mais, pakal, mga gulay, kalabasa, pakwan, madang, durian, niyog, at mani.
Ang mga produkto nito ay rotie (isang pankeyk na gawa sa harinang hinaluan ng lasang chicken curry), dodol (isang dinurog na kaning niluto kasama ang lasang durian), bakas (isang tunang dinangdang), at matatamis na mga panghimagas tulad ng tiyateg, berowa, amik, at tamokonsi.
Matatagpuan sa bayan ang Agus IV Hydroelectric Powerplant na nasa Ilog Agus at matatagpuan in Barangay Nangka, 18 kilometro mula sa lungsod ng Iligan. Ang planta, na matatagpuan 120 metro (390 talampakan) sa baba ng lupa, ay ang unang planta ng hidroelektrisidad na nasa ilalim ng lupa sa Mindanao at pangatlo sa Pilipinas. Ipinalalagay na sapat ang nililikhang kuryente nito para pailawan ang isang lungsod na 12 beses mas malaki sa laki ng Iligan o para paganahin ang 20 mga pabrika ng semento.
Pili, Camarines Sur

Ang Bayan ng Pili ay isang ika-2 klaseng bayan at kabisera ng lalawigan ng Camarines Sur, Pilipinas. Ayon sa senso ng 2020, ito ay may populasyon na 99,196 sa may 21,266 na kabahayan.
Ang Bayan ng Pili ay nahahati sa 26 mga barangay.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
120 Minutes

Ang 120 Minutes ay isang programa sa telebisyon sa Estados Unidos na nakatuon sa alternatibong genre ng musika, na orihinal na naipalabas sa MTV mula 1986 hanggang 2000, at pagkatapos ay maipalabas sa MTV's associate channel MTV2 mula 2001 hanggang 2003.
Matapos ang pagkansela nito, pinangunahan ng MTV2 ang isang kapalit na programa na tinatawag na Subterranean. Ang isang katulad ngunit hiwalay na programa sa MTV Classic, din na may pamagat na 120 Minutes, ay gumaganap ng maraming mga klasikong kahaliling video na regular na nakikita sa 120 Minuto sa kanyang araw.
Ang 120 Minutes ay bumalik bilang isang buwanang programa sa MTV2 noong 30 Hulyo 2011, kasama si Matt Pinfield bilang host.
Ang mga sumusunod na MTV VJs ay nag-host ng 120 Minutes nang regular.
Noong 1991, dalawang CD ang pinakawalan na pinamagatang "Never Mind the Mainstream: The Best of MTV's 120 Minutes" na volume 1 at 2 at nagtampok ng maraming mga kanta na itinampok sa programa. Kasama sa mga artista ang Red Hot Chili Peppers, Echo & the Bunnymen, Julian Cope, R.E.M., Sinéad O'Connor, Ministry, Depeche Mode, Sonic Youth at Violent Femmes. Ang pamagat na isinangguni ang landmark album ng Sex Pistols' Never Mind the Bollocks, ngunit walang-hanggang naalala ang pamagat ng album na Nirvana's Nevermind na pinakawalan nang sabay-sabay.
Volume One:
Volume Two:
Noong 1998, ang isang album ay pinakawalan ng Atlantic Records na nagtatampok ng 14 ng pinakamahusay at pinaka-hindi malilimutang live na pagtatanghal sa 120 Minutes mula 1990s.
Halamang-ugat

Ang mga halamang-ugat (Ingles: root vegetables) ay halaman na malaman ang ugat o may nakabaon na bahagi na nakakain ng tao. Lamang-ugat naman ang tawag sa bunga o sa malamang bahagi nito. Nabubuhay at naglalaman ang mga halamang ito sa mga lupang madalas nasasairan ng tubig. Sinaunang pagkain ito ng mga tao. Sa katunayan, ito ang pagkain na panawid o pamawi gutom sa kabukiran pag hindi pa hinog ang mga butil ng palay sa kaingin, sa maraming bahagi ng Pilipinas noon at sa kasalukuyan. Ilan sa mga kilalang halamang-ugat sa bansa ang gabi, ube, kamoteng-kahoy, at kamote. Ang mga kakaning halaya, minatamis, ginataan, at suman ay gawa mula sa mga nasabing halaman, na madalas makita sa mga pamilihan.
Ang lathalaing ito na tungkol sa Halaman ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Jose Sarasola

Si Jose Sarasola, ay (ipinanganak noong Agosto 23, 1986 sa Madrid, Espanya) ay isang chef, artista at modelo sa Pilipinas ay kasalukuyang nakikita sa telebisyon bilang chef at aktor sa GMA Network (2020-kasalukuyan).
Ang lathalaing ito na tungkol sa Pilipinas at Artista ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Lungsod ng Cavite

Ang Lungsod ng Cavite ay isa sa pitong lungsod sa lalawigan ng Cavite. Ang Lungsod Cavite ay ang kabisera ng Lalawigan ng Cavite bago ito ilipat sa Lungsod ng Trece Martires noong 1954. Ang makasaysayang isla ng Corregidor at ang ibang batuhan at pulo sa bunganga ng Look ng Maynila ay napasasailalim sa pamumunong lokal ng Lungsod. Ayon sa senso ng 2020, ito ay may populasyon na 100,674 sa may 27,473 na kabahayan.
Matatagpuan ang lungsod 35 kilometro ang layo sa timog-kanluran ng Maynila. Ang bayan ng Noveleta ay nasa timog ng lungsod. Nasa isang hugis-kawit na tangway sa bandang hilaga ng lalawigan, pinaliligiran ang lungsod ng tatlong look, ang Look Maynila sa kanluran, ang Look ng Bacoor sa timog-silangan at ang Look Cañacao sa hilagang-silangan. Ang lungsod ay nahahati sa limang distrito: Dalahican, Santa Cruz, Caridad, San Antonio, and San Roque. Ang mga distritong ito ay nahahati pa sa walong (8) sona na may kabuuang walumpu't apat (84) na barangay. Ang Base Militar ng Sangley Point ay nasa lungsod at makikita sa pinakahilagang bahagi ng tangway. Nagsilbi itong base militar ng Hukbong Dagat ng Estados Unidos, at ngayon ito ay ginagamit ng Hukbong Dagat ng Pilipinas at ng Hukbong Himpapawid ng Pilipinas.
Ang Lungsod ng Cavite ay nahahati sa 84 na mga barangay.
Ang lathalaing ito na tungkol sa Pilipinas ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Valorie Curry

Valorie Curry (born February 12, 1986) is an American actress. Her credits include Veronica Mars (2005–06), The Following (2013–14) and The Tick (2016–19). She also starred as the titular character in the PlayStation 3 tech demo Kara (2012) and reprised her role as Kara in the video game Detroit: Become Human (2018). As of 2024, she plays the superhero Firecracker in Amazon Prime Video series The Boys.
Curry grew up with her brother David and sister Colleen in Orange County, California, graduating from Sonora High School in La Habra, California in 2004. She attended California State University, Fullerton, graduating in 2008 with a Bachelor of Arts in theater. She has also worked with The Second City and Phantom Projects theatre groups, performing such roles as Jennie Mae in The Diviners and Monique in Out, Out, Brief Candle!, as well as roles in Oklahoma!, Bus Stop, How to Succeed in Business Without Really Trying, and The Diary of Anne Frank.
Curry is a lesbian. She previously came out as a queer woman on National Coming Out Day 2019.
Curry married actor Sam Underwood, her The Following co-star, in 2016. They separated in 2022 and divorced in April 2023.
Aldose reductase inhibitor

Aldose reductase inhibitors are a class of drugs being studied as a way to prevent eye and nerve damage in people with diabetes.
Their target, aldose reductase, is an enzyme that is normally present in many other parts of the body, and catalyzes one of the steps in the sorbitol (polyol) pathway that is responsible for fructose formation from glucose. Aldose reductase activity increases as the glucose concentration rises in diabetes in those tissues that are not insulin sensitive, which include the lenses, peripheral nerves, and glomerulus. Sorbitol does not diffuse through cell membranes easily and therefore accumulates, causing osmotic damage which leads to retinopathy and neuropathy.
Natural sources reported to inhibit aldose reductase include indian gooseberry, spinach, cumin seeds, fennel seeds, basil leaves, lemon, black pepper, orange, curry leaves, cannabis, cinnamon and lichen. Luteolin, a type of flavonoid found mostly in leaves, and their synthetic derivatives are potential inhibitors of aldose reductase. Other ARIs:
Diabetic cataract formation follows an increase in sugars in the lens. The excess sugar within the lens is reduced by aldose reductase to its alcohol, but the lens capsule is relatively impermeable to sugar alcohols. Because of the excess sugar alcohol (polyol), the lens imbibes water, causing osmotic imbalance. Eventually, increased sodium and decreased potassium levels and decreased glutathione levels lead to cataract formation. Topical administration of aldose reductase inhibitors have been shown to prevent the cataract in rats.
This class of drugs is also under investigation as a possible root pathology modulating treatment for asthma and COPD since it has been shown that they inhibit goblet cell metaplasia in the respiratory epithelium, thereby reducing the copious mucous secretion associated with these.
Cuisine of pre-colonial Philippines

Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced. Native fruits, root crops, nuts and vegetables were eaten in the islands such as mango, pili nuts, coconut, ginger, etc. Meat and seafood was eaten all over the islands while certain Muslim groups did not consume the likes of pork and shellfish.
Various accounts of the foodstuffs Pre-colonial Filipinos had which can be assumed some of the dishes they now have are from/since ancient times.
Cooking methods such as using bamboo to cook rice and meat has been reported, “Rice is cooked there under the fire in bamboos or in wood; and it lasts better than that cooked in earthen pots.”
Tinga (dish)

Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
Although tinga is consumed throughout central and southern Mexico today, it is presumed to have a Pueblan origin. In recent years this cuisine has been expanding across the borders and can be found in most Mexican restaurants. Determining the exact place "tinga" originated is difficult due to the lack of sufficient records and information about the dish.
In his Dictionary of Mexicanisms (1895), Francisco J. Santamaría defines "tinga" as a colloquial term to refer to something "vulgar" or "disorderly", though he does not give the etymology of the word.
Get Loaded and Fuck

Get Loaded and Fuck is a compilation by American punk rock band Poison Idea. It was originally self-released on cassette in 1988. The following year, it was reissued under the name Ian MacKaye with different cover art. The release combines three songs from the Filthkick EP ("Hangover Heart Attack", "Drug Revival", and "Ballad Of A Pre-Op") with the Getting the Fear 12" single ("Getting The Fear" and "4 A.M.") plus an additional song. The release came after guitarist Eric "Vegetable" Olsen left the band and he is listed as "Retired" on the original cassette (his nickname is also misspelled as "The Vegtable"). The record was reissued in 1995 as part of the Dysfunctional Songs for Codependent Addicts CD compilation. In 2021, it was reissued under its original name by the band's own American Leather Records.
Both Filthkick and Getting the Fear were difficult to find in the United Kingdom and only available as expensive imports. Kalvin Piper of the band Heresy had been trading records with Jerry A. and wanted to issue the records on his recently formed label, In Your Face. The band agreed, although they dropped one track from Filthkick (a cover of The Damned's "New Rose") and added a song that had not appeared on either record. The record's cover featured the spread buttocks and anus of Kevin Marshall, the roommate of Poison Idea guitarist Pig Champion. In a 2015 interview, Kalvin Piper admitted that he probably would have tried to talk any other band out of using the cover, but that Poison Idea was his favorite band. In the same interview, he claimed that when Jello Biafra saw the record he said it should have been called Ray Cappo. Ian MacKaye, who had never met the members of Poison Idea and had no issues with band prior to the record, was unhappy about the cover. For his part, Jerry A. claimed that it was only meant to be funny and was never meant to be taken seriously. The record's insert includes a picture of guitarist Kevin Sanders (aka "Kid Cocksman") who was a member of the band when the record was released, although he does not appear on the recordings. The insert was re-produced on the back cover of the 2021 CD reissue on American Leather Records.
Maximum Rocknroll, in a review of the 2021 reissue, said that "these are some of the best Poison Idea songs ever". Regarding Ian MacKaye (the person), in a 2015 interview, Jerry said:
"Hangover Heart Attack" was used as the name of a 2003 Poison Idea tribute album.
All songs written by Jerry A., Pig Champion, Mondo, Slayer Hippy, and Eric "Vegetable" Olsen
Editura Paideia

Editura Paideia este o editură din România fondată în 1990, având sediul central la București, caracterizată "prin lucrările sale de referință, cu caracter academic și formativ; a publicat peste 500 de titluri."
Directorul Editura Paideia, încă de la înființarea sa din 1990 este Prof. univ. doctor Ion Bănșoiu
Editura s-a născut în martie 1990, urmărind încă de la început, epopeile homerice, scrieri presocratice, dialoguri platoniciene, lucrări de antropologie și filozofie, folclor, lucrări descriind culturi și civilații.
Arta, tehnologie si spatiu public
Senzor de mișcare radar

Senzorii de mișcare radar denumiți și senzori cu ultrasunete sau senzori de înaltă frecvență ( HF - high frequency), funcționează prin transmiterea undelor sonore de înaltă frecvență, care scanează obiectele aflate în jur și emit senzorului informațiile din mediu. Mișcarea detectată în câmpul de acțiune al senzorului perturba modelul undelor reflectate și activează senzorul. Senzorul de mișcare cu ultrasunete emite unde sonore de frecvențe înalte nepercetibile de auzul uman.
Cel mai mare avantaj al senzorului de mișcare de înalta frecvență (HF) este de asemenea și cel mai mare dezavantaj. Senzorii HF sunt sensibili la orice mișcare, nu doar mișcările umane și prin urmare pot crea alarme false. Atunci când senzorii HF se utilizează pentru controlul luminilor, există posibilitatea ca luminile să fie aprinse chiar dacă în câmpul vizual al senzorului nu se află nicio persoană.
Senzorii HF au o acoperire similară cu senzorii de mișcare cu infraroșu (PIR). Senzorii HF au raza de acțiune de 3 metri în înălțime și 8 metri în lungime.
Senzorii HF pot avea încorporată tehnologia-duală, însemnând că pe langă senzorul HF este inclus și un senzor PIR. Senzorii cu tehnologie duală utilizează senzorul PIR care are o sensibilitate moderată pe distanțe mari și senzorul HF care are o sensibilitate ridicată pe distanțe mici. Împreuna senzorul HF și PIR îmbunătățesc capacitatea generală de detecție.
Un alt avantaj/dezvantaj al senzorului HF este acela că detectează mișcarea prin obiecte solide (sticla, perete). În zonele în care nu exista o vedere directă, senzorul poate detecta mișcarea. În acest caz faptul că senzorul detectează mișcarea prin obiecte solide reprezintă un avantaj. În cazul în care senzorul HF detectează mișcarea dintr-o zonă adiacenta populată, senzorul va declanșa lumina din zona nepopulată, creând alarme false.
Alegerea și montarea corectă a senzorului conduce la o opțiune viabilă pentru controlul luminilor atât în zona rezidențială cât și în cea industrială/comercială.
Drapelul Tunisiei

Drapelul național al Tunisiei a suferit schimbări minore de când a fost adoptat pentru prima oară în 1831 de beiul tunisian Hassine I. Semiluna și steaua sunt simboluri tradiționale ale islamului, și sunt considerate de asemenea simboluri ale norocului. Semiluna și steaua amintesc de asemenea și de trecutul otoman al Tunisiei. Culoarea roșie a steagului amintește de rădăcinile otomane ale țării. Steagul a fost readoptat după obținerea independenței față de Franța, deoarece fusese steagul Tunisiei independente înainte de sosirea europenilor.
Stema Azerbaidjanului

Stema Azerbaidjanului (în azeră Azərbaycan gerbi) amestecă simboluri tradiționale și moderne. Punctul principal al stemei este simbolul focului, iar acest lucru provine din faptul că Azerbaidjanul are multe focuri veșnice, care, de asemenea, dau numele de „țara focului etern” – ca reprezentare a rădăcinilor sale originale în Zoroastrism.
În partea de jos a stemei sunt prezentate niște spice de grâu. Pâinea făcută din grâu este principalul aliment în Azerbaidjan. Grâul reprezintă abundența în Azerbaidjan și făcea parte din stema Azerbaidjanului și în epoca sovietică. Cealaltă plantă reprezentată în partea de jos este stejarul. În Azerbaidjan, stejarul reprezintă îndemânarea, puterea și rezistența.
Guvernul Republicii Democrate a Azerbaidjanului a anunțat organizarea unui concurs pentru realizarea stemei naționale a Azerbaidjanului la 30 ianuarie 1920 și a luat o decizie de a prezenta modelul ales în luna mai a aceluiași an. Totuși, din cauza prăbușirii Republicii Democrate a Azerbaidjanului la 28 aprilie 1920, stema nu a fost aprobată.
Medjlis Suprem al Republicii Autonome Naxcivan a discutat problema legată de stema națională și a sesizat Consiliul Suprem al RSS Azerbaidjan privind organizarea unui nou concurs pentru realizarea stemei naționale a Azerbaidjanului la 17 noiembrie 1990.
Concursul a fost organizat prin decizia Consiliului Suprem al Republicii Azerbaidjanului la 5 februarie 1991. Zeci de proiecte ale stemei au fost prezentate în cadrul concursului din 1991-1992 și s-a propus aprobarea unuia dintre proiectele realizate în perioada 1919-1920.
Prin Legea constituțională a Consiliului Suprem al Republicii Azerbaidjan, aprobată la 19 ianuarie 1993, unul dintre proiectele realizate între 1919-1920, cu anumite modificări, a fost confirmat ca fiind stema națională a Azerbaidjanului.
Ca și alte republici post-sovietice ale căror simboluri nu sunt anterioare Revoluției din Octombrie, stema actuală a păstrat parțial componente ale celei sovietice, cum ar fi grâul și culoarea roșie de pe pavăza anterioară.
Culorile folosite la compunerea stemei sunt preluate de pe steagul național. Verdele reprezintă islamul; roșul reprezintă dezvoltarea și democrația Azerbaidjanului; albastrul reprezintă faptul că poporul azer este un popor turcic. Steaua cu opt vârfuri reprezintă cele opt ramuri ale popoarelor turcice, iar între fiecare două vârfuri învecinate ale stelei se găsește un mic cerc galben.
Stema națională simbolizează independența Azerbaidjanului. Este imaginea unui scut oriental și a unui semicerc format din ramurile unui stejar și din spice de grâu pe care scutul se sprijină. Scutul conține imaginea unei flăcări, care invică „țara focului”, în centrul unei stele cu opt vârfuri pe un fundal alcătuit din culorile drapelului național.
Stema Azerbaidjanului este expusă în:
Stema Uniunii Sovietice

Stema de stat a Uniunii Sovietice (în limba rusă: Государственный герб СССР) a fost adoptată în 1924 și a fost folosită până la dezintegrarea Uniunii Sovietice din 1991. Din punct de vedere heraldic, avem de-a face mai degrabă cu o emblemă națională decât cu o stemă, deoarece „stema” nu respectă nici una dintre regulile consacrate. Totuși, în limba rusă este folosit cuvântul герб - gherb, cuvânt prin care sunt desemnate stemele tradiționale ale statelor.
Stema este formată din simboluri sovietice tradiționale: secera și ciocanul și steaua roșie suprapuse pe un glob pământesc, totul înconjurat de doi snopi de grâu, legați cu panglici roșii, pe care se află deviza națională ("Proletari din toate țările, uniți-vă!") în toate limbile oficiale ale republicilor unionale, în ordinea inversă a celei în care sunt menționate în Constituția URSS. Versiunea folosită după 1958 avea aceste motto-uri scrise în 15 limbi, de timp ce a 16-a, limba finlandeză, a fost eliminată după degradarea RSS Karelo-Finnică la rangul de republică autonomă a RSFS Ruse (1956).
Fiecare republică sovietică unională sau autonomă avea propria stemă, inspirată din designul stemei Uniunii Sovietice.
Biscuiți pentru animale

Animal Crackers, în română Biscuiți pentru animale, (1930) este un film de comedie cu Frații Marx, al doilea al acestora care a fost realizat la New York. În film apar cei patru frați Marx, Groucho Marx, Chico Marx, Harpo Marx și Zeppo Marx, de asemenea Lillian Roth și Margaret Dumont. Filmările au avut loc la Studiourile Astoria din Astoria, Queens. Este regizat de Victor Heerman și este o adaptare a muzicalului omonim din 1928 care a avut succes pe Broadway, muzical de George S. Kaufman și Morrie Ryskind, în care au jucat, de asemenea, frații Marx și Margaret Dumont. Partea cu majordomul Hives a fost interpretată de Robert Greig care a mai apărut alături de frații Marx în Horse Feathers (1932).
Povestea principală a filmului este despre exploratorul Căpitan Geoffrey (sau Jeffrey) T. Spaulding (interpretat de Groucho). Acesta participă la o petrecere organizată în onoarea sa pe moșia matroanei d-na Rittenhouse și investighează furtul unui tablou valoros în timpul petrecerii. Cea mai mare parte a filmului este formată dintr-o succesiune de sketch-uri, glume formate dintr-o singură replică și gaguri vizuale.
Câteva din replicile folosite de personajul lui Groucho de-a lungul filmului:
Listă de animale care apar pe timbre poștale din România

Următoarea listă cuprinde animale vertebrate (mamifere și dinozauri) a căror imagine apare pe timbre poștale din România. Pentru o listă de păsări vedeți Listă de păsări care apar pe timbre poștale din România. Pentru o listă de insecte vedeți Listă de insecte care apar pe timbre poștale din România.
Cenușa păsării din vis

Cenușa păsării din vis este un film românesc din 1989 regizat de Dorin Mircea Doroftei. Rolurile principale au fost interpretate de actorii Stelian Nistor, Marius Popa, Adina Cristescu.
Distribuția filmului este alcătuită din:
Filmul a fost vizionat de 57.205 spectatori de spectatori în cinematografele din România, după cum atestă o situație a numărului de spectatori înregistrat de filmele românești de la data premierei și până la data de 31 decembrie 2014 alcătuită de Centrul Național al Cinematografiei.
Pasăre migratoare

Pasăre migratoare este un termen care se referă la o grupă de păsări de specii diferite care în anumite anotimpuri, pentru a putea supraviețui, migrează la distanțe mari. În prezent se apreciază numărul lor la circa 50 de miliarde, dintre care 5 miliarde migrează între Europa și Africa.
O serie de păsări călătoare migrează între Europa Centrală unde petrec perioada anotimpului de vară și Europa de Sud sau Africa de Nord unde rămân în perioada de iarnă. Păsările acestea migrează pe rute scurte. Pe când alte păsări migratoare calatoresc pe distanțe lungi din Europa până în Africa Sudică. Mai sunt unele păsări arctice care migrează iarna între Scandinavia sau Siberia spre Europa Occidentală.
Păsările migratoare sau oaspeți de vară din România includ un număr de 150 de specii, inclusiv formele neclocitoare. Ele sunt formate din acele specii care vin numai în sezonul cald în România pentru a cuibări, urmând ca la apropierea sezonului rece să se reîntoarcă în cartierele de iernat. Din totalul speciilor cunoscute pe teritoriul României, aproximativ 100 de specii sunt sedentare, 150 migratoare, 40 oaspeți de iarnă și 60 specii de pasaj. Mai apar accidental circa 20 de specii sau cele rătăcite, în puține exemplare.
Ca specii migratoare din țara noastră cităm:
Păsările (film)

Păsările (1963) este un film de groază thriller regizat de Alfred Hitchcock, vag bazat pe povestirea din 1952 The Birds de Daphne du Maurier. Are loc în Golful Bodega, California, unde, timp de câteva zile, dintr-o dată și din motive inexplicabile, au loc o serie de atacuri ale unor păsări foarte violente.
În rolurile principale apar actorii Tippi Hedren, Rod Taylor, Jessica Tandy, Suzanne Pleshette și tânara Veronica Cartwright.
Scenariul este scris de Evan Hunter. Hitchcock i-a spus să dezvolte personaje noi și o poveste mult mai elaborată și totodată să păstreze titlul și ideea inexplicabilă a atacurilor unor păsări din lucrarea lui Du Maurier.
Materiale media legate de Păsările la Wikimedia Commons
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