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Goldsmith Agio Helms Announces the Sale of the Rotational Molding Division of The Plastics Group, Inc. - 05 Mar 2016 12:23


[[html]]<img src="" width="332" /><br><br><object width="400" height="241"><param name="movie" value=""></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="241"></embed></object><br><br>MINNEAPOLIS(BUSINESS WIRE)The Lower Mid-Market Group (LMG) of Goldsmith Agio Helms is pleased to announce the sale of the Rotational Molding Division (RMC or the Company) of The Plastics Group, Inc. (TPG), a Chicago-based portfolio company of Chicago Growth Partners. RMC, a highly profitable Maple Plain, Minnesota based manufacturer of custom rotationally molded plastic products, was sold to Rotonics Manufacturing, Inc. (Rotonics) a portfolio holding of Minneapolis-based Spell Capital Partners, LLC. <br><br>HIGHLIGHTS FROM THE TRANSACTION <br><br>Just prior to the acquisition of RMC, Spell Capital Partners purchased a controlling interest in Rotonics Manufacturing, Inc. (Rotonics), a rotational molding company that had been publicly traded. RMC is an add-on acquisition. Rotonics offers a diverse product line to customers in the commercial, agricultural, refuse, pharmaceutical, marine, recreation, medical waste, healthcare, retail, recreation, and residential markets in the United States. RMC will provide Rotonics with access to new end-markets such as defense, fluid management, commercial vehicles, cleaning equipment, and industrial equipment with its superior engineering and custom manufacturing expertise. <br><br>Brian Beth, CEO of The Plastics Group, said of the divestiture of TPGs rotational molding division, This divestiture allows us to focus on our core business of blow molding. The superior financial results of our rotational molding business gave us the opportunity to realize a strong return on our investment and the additional financial resources to take advantage of growth and consolidation opportunities in the blow molding industry. <br><br>Added Mike Moore, CFO, In selling RMC to Rotonics, which is focused on rotational molding, and its new owner, Minneapolis-based Spell Capital Partners, we believe that weve found a good home for RMC and its employees. <br><br>Goldsmith Agio Helms has completed more than 50 M&amp;A assignments in the plastics industry. Bill Jarrett, an LMG Managing Director, said, The fragmented rotational molding industry is undergoing changes, as the result of a number of recent sales and acquisitions. Last year, we sold another custom rotational molder (Elkhart Plastics) to a larger rotational molder which, like Rotonics, had recently been acquired by a financial buyer. The sale of RMC will enable The Plastics Group to focus on aggressively growing its blow molding business. <br><br>THE COMPANY <br><br>RMC manufactures custom rotationally molded plastic products for a strong customer base that compete in a wide variety of industries, including defense, fluid management, commercial vehicles, cleaning equipment, and industrial equipment. For over 50 years, the Company has been a leader in rotational molding and has differentiated itself from its competition by its engineering and manufacturing expertise and customer service. Much of the Companys superior engineering and manufacturing expertise is the result of its ability to work with a variety of resins to achieve stringent design requirements for its customers. <br><br>THE BUYER <br><br>Spell Capital Partners, LLC ( is a private equity and buyout firm based in Minneapolis, Minnesota. They are engaged in the acquisition of controlling interests in well-managed, historically profitable manufacturing, distribution or service businesses. The plastics industry is an industry of focus for Spell Capital Partners. <br><br>ABOUT GOLDSMITH AGIO HELMS <br><br>Goldsmith Agio Helms ( provides sophisticated corporate finance advisory and investment banking servicesto middle-market businesses. The firm's services include mergers and acquisitions, private placements of debt and equity, distressed advisory and restructuring, and financial advisory and opinion services. The firm operates internationally from its offices in Minneapolis, New York, Chicago, Los Angeles, and London. The Lower Mid-Market Group works with clients across a broad range of industries in the lower mid-market, which is defined as companies with an estimated enterprise value of less than approximately $50 million. <br><br>If you would like more information about this transaction,contact Bill Jarrett, moc.oiga|tterrajb#moc.oiga|tterrajb, at 612-339-0500. <br><br><img style="float:left;margin:10px;border:none;" src="" width="276" /><br><br><a href=''></a><br><br><object width="400" height="241"><param name="movie" value=""></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="241"></embed></object><br><br>[[/html]] - Comments: 0

Functioning Of Dry Carpet Cleaning - 04 Mar 2016 23:46


[[html]]By: CarpetKleen<br><br>Carpet dry cleaning is the generic term given a system of carpet cleaning called bonnet cleaning. Carpet dry cleaning is a low moisture system of carpet cleaning that has been the system of choice for most franchise models in the carpet cleaning industry.<br><br>Carpet dry cleaning became popular in the 1980s as an alternative system of carpet cleaning that left the carpet ready use, nearly straight away. The results achieved in carpet dry cleaning are largely subject to the cleaning chemicals used in the process. This is because carpet dry cleaning relies on chemicals to break down the stains in the carpet and release the dirt, rather than flushing the carpet with water. Logically, the more effective the carpet cleaning chemicals, the better the results. Most carpet dry cleaning companies have proprietary carpet dry cleaning chemicals that are closely guarded secrets.<br><br>The first step with carpet dry cleaning should always be a pre-vacuum to remove the dry soils. This should be the first step with all carpet cleaning processes otherwise when we put water with dry soils we get mud, which is heavier and harder to remove than dry soils. As a second step, specialised stain removal products may be required for stains that the dry cleaning solutions cant remove. This usually includes acid and dye based stains such as tea, orange juice and urine. Third, the dry cleaning solutions are sprayed on to the carpet. In heavy traffic areas, the dry cleaning solutions should be agitated into <a href=""></a> the carpet with a carpet rake or oscillating brush. Your carpet dry cleaner will have a bucket of hot water containing a conditioning rinse in which the technician will immerse a think absorbent cotton pad, which will be rung out and placed on the carpet under a rotary machine. <br><br>The rotary machine is essentially a modified high speed floor polisher which spins the pad around at high speed on the carpet. The stains and dirt which up the fibres, onto the pad and the pads are continually changed in the cleaning process. The conditioning rinse used should be a combination of acids that neutralise the caret dry cleaning solutions and leave the carpet at a pH of 5 to 6. This is important because it is the pH range at which the carpet is initially set, and by restoring the chemical balance to the carpet, we give the carpet back its natural colour and brightness. As a final step, the carpet should be groomed to ensure the carpet looks even and to promote drying.<br><br>The primary benefit of carpet dry cleaning is that the carpet is ready to use straight away. In each room only about a litre of moisture is used. The moisture will generally evaporate quickly because of the heat in the cleaning process. A good carpet dry cleaning will also remove more stains than steam cleaning processes giving an excellent cleaning result.<br><br>About the Author:<br><br>I am the webmaster of the and an article writer. Kleen carpet dry cleaning are fully qualified carpet cleaners with up to date cleaning equipment, we guarantee all work and offer a full 24hour emergency service.Mattress cleaning,flood &amp; water damage cleaning,strip and seal flooring cleaning,carpet cleaning.<br><br>Article Published On: - Business<br><br>Business RSS Feed<img src="" width="14" height="14" title="Articles about Business" border="0"/> | RSS feed for this author<img src="" width="14" height="14" title="Articles From This Author Feed" border="0"/><br><br>Posh And ""tempting Project By Grade A Builder"" Site Plan By: akansha tyagi - <br><br>Prestige Lakeside Habitat Reputation Shore Environment is located near Varthur Lake, near Whitefield, Bangalore. 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As the project offers you elite homes with com … Tags: Shriram Chirping Woods, Shriram Chirping Woods Bangalore, ShAppealing And ""tempting Project By Grade A Builder"" Specifications By: akansha tyagi - Prestige Construction is an impartial developer who has effectively marked a pan firm with the victorious launch of the mainly mesmerizing project of Prestige Sunrise Par … Tags: Purva Fountain Square, Purva Fountain Square Bangalore, PurvDelightful And ""tempting Project By Grade A Builder"" Specifications By: akansha tyagi - Highest levels of class are maintained at each level of construction which has resulted with extremely planned structure of this resident society. Prestige Sunrise Park p … Tags: Brigade Lakefront, Brigade Lakefront Bangalore, Brigade LakeCot Mattresses - Modern Nursery Bedding By: Gloria Philips - For a lot of parents, your selection of the cot mattress could be a secondary concern if they are choosing modern nursery bedding for boys or girls.Tags: Atrauman AGComplete Healthcare Facilities &amp; Assisted Living In Albuquerque By: vikram kumar - This is the era of radical change &amp; with the immigration facilities being made lenient &amp; the prospects of jobs being available at scattered places; the younger generation … Tags: assisted living Albuquerque, Albuquerque assisted living<br><br><a href=''></a>[[/html]] - Comments: 0

Cleaning Crews Move In After Ebola Diagnosed In New York - 04 Mar 2016 16:58


[[html]]NEW YORK — As the largest U.S. city grapples with its first case of Ebola, doctors, nurses, and Health Department officials have leapt to the forefront of a massive response effort.<br><br>But there's another, unlikely crew of professionals fighting the virus: The cleaners.<br><br>From Craig Spencer's Harlem apartment to a bowling alley in Brooklyn, cleaning crews are being called in to sanitize any lingering hazard from the Ebola virus — and to assuage public fears about visiting establishments patronized by the Doctors Without Borders physician.<br><br>The Centers for Disease Control and Prevention says the Ebola virus only can be transmitted by direct contact with the blood or body fluids of a person sick with the virus, or objects like needles that have been contaminated.<br><br>Investigators from New York City's Health Department have determined that there is no risk of infection at places that Spencer visited, from a meatball shop in Manhattan's Chelsea neighborhood to a bowling alley in the Williamsburg section of Brooklyn. Spencer is said to have reported his condition almost immediately after discovering that he had a fever on Thursday morning.<br><br>But a state Health Department spokesman said that out of "an abundance of caution," a cleaning crew had been dispatched to Spencer's apartment. For hours on Friday, a 10-person crew from the Bio Recovery Corp. labored in heavy isolation suits to clean it.<br><br>The company's employees, all hazardous materials professionals, usually have the unpleasant job of cleaning up crime scenes. But on Friday, they were pressed into the arguably even more challenging work of responding to an infectious disease.<br><br>They threw out bed linens, towels, toiletries, food in the fridge and garbage, and wiped down hard, frequently touched surfaces, said the Health Department spokesman.<br><br>Robert Walters, a company technician wearing wraparound shades, spoke to a few reporters outside the building. He said the technicians were "highly trained" and have been preparing specifically for an Ebola cleanup in recent weeks.<br><br>"We've been waiting for this day," said Walters.<br><br>City Councilman Mark Levine, who represents the area, said he entered the building and spoke to the workers as they set up their equipment.<br><br>"These guys are pros. They've dealt with much worse than this, practically on a daily basis," Levine said.<br><br>At one point in the afternoon, Levine was overheard making calls on his cellphone, trying to find a company that would incinerate the contaminated materials from the apartment. Apparently, the companies that usually perform this sort of task were refusing to take the job.<br><br>"It's a highly specialized task," Levine explained to HuffPost. The councilman's chief of staff did not immediately respond to an email asking whether an incinerator had been found.<br><br>From all appearances, the cleanup itself was going smoothly. Lunch, however, presented a challenge. "Who's going to let us into their restaurant?" one of the workers asked the others as they walked away from the building, still wearing shirts emblazoned with biohazard symbols. They ended up going into a Subway sandwich shop.<br><br>A borough away, at the Gutter bowling alley in Brooklyn, owner Todd Powers was waiting on a private cleaning crew of his own before reopening his business.<br><br>Spencer visited the alley on Wednesday night, before he was aware that he had contracted Ebola. City health officials cleared the business to reopen, saying they believe there was no risk Spencer left any bodily fluids there, and no risk to other patrons. Still, Powers decided to hire cleaners.<br><br>"Out of an over-abundance of caution, they decided to close the place to allow cleaning to take place," said Brooklyn Borough President Eric Adams. "They have already received a clean bill of health."<br><br>Adams was unable to name the company contracted to clean the Gutter, but said the establishment would reopen by Friday night or Saturday.<br><br>"We would be bowling right now if the place was open," Adams said.<br><br>[[/html]] - Comments: 0

Anesthesia Technician Job Description - 03 Mar 2016 19:13


[[html]]Out of the many jobs in the health care industry, the career of an anesthesia technician is one which involves technical aspects as well as patient care. Many people have a misconception that these medical personnel administer anesthesia to the patient before surgery. However, you need to know that this task is actually done by anesthesiologists, whereas anesthesia technicians help them carry out the procedure, by looking after anesthetic equipment and tools. These specialists provide services in a wide range of medical settings; such as a big hospital, ICU departments, private surgical settings, and so on. <br><br>How to Become an Anesthesia Technician?<br><br>The basic educational requirement is to possess a high school diploma or any equivalent degree. Undergoing trainings regarding basic patient care and operating medical equipment would truly be beneficial in your career. Next, you would need to go in for specific anesthesia technology training. This training can be achieved by taking up a certificate course, associate degree, or a bachelor's degree. During these courses, you will learn about general aspects of anesthesia, monitoring vital signs, related terminologies, and relevant tasks in the job. To be eligible for the certification, you need to qualify a two-year program recognized by the ASATT or have an experience of two years in the field. This will help you become a Certified Anesthesia Technician (Cer.A.T.), thus increasing your job and income prospects. Bear in mind that the certification is not mandatory. The certification is offered by the American Society of Anesthesia Technologists &amp; Technicians (ASATT).<br><br>Job Description<br><br>An anesthesia technician is a person from the surgical team who is responsible for operating and managing anesthesia equipment, supplies, and machines. Generally, this professional is supposed to work under the guidance of anesthesiologists and Certified Registered Nurse Anesthetists (CRNAs) in the operation theater. He also has to perform additional duties as per the suggestions of surgeons and RNs.<br><br>Typically, their duties extend beyond what needs to be done before surgery. They have to perform tasks even during and after the surgery. They need to ensure that the anesthesia equipment is working fine. Cleaning and disinfecting the setup is also a main duty. They have to make sure if supplies are adequate and order them if required. They are also responsible for reporting the occurrence of malfunctioning in any equipment to the appropriate person. If possible they can even carry out basic troubleshooting steps for solving the problem.<br><br>They have to conduct a periodical inspection to check if all the devices are working fine. They have to monitor the patient's physical status before administering anesthesia. After anesthesia administration, they are required to keep a track of the patient's vital signs such as blood pressure, temperature, pulse rate, and other aspects. In case there are any abnormalities recorded, they have to immediately inform doctors about the same.<br><br>They also have to check if the anesthesia depth is suitable for operation. Besides, they need to make sure that the airway is clear for proper air flow from in and out of the patient's body. This is normally done by using airway equipment. Once the surgery is done, they have to transfer the patient to the Post Anesthesia Care Unit (PACU) for further care.<br><br>The task of administering anesthesia to a patient is very crucial before surgery, which is why these medical experts are expected to be good at maintaining anesthesia depth and operating anesthesia equipment in the right way. The salary is believed to be about $45,000 on an annual basis. Owing to the duties mentioned above, it can be said that these specialists are the operating arms of anesthesiologists.<br><br><a href=''></a>[[/html]] - Comments: 0

Winemaking: Get In The Habit Of Doing Things Right - 02 Mar 2016 22:13


[[html]]Winemaking: Get In The Habit Of Doing Things Right<br><br>by: New York Micro Brew&#13;&#13;<br><br>&#13;&#13;&#13;<br><br>Natural or Modern Wine?&#13;<br><br>I get email all the time asking for instructions on how to make wine "the way they used to" or "the natural way, without chemicals." I always answer these the same way.&#13;<br><br><object width="400" height="241"><param name="movie" value=""></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="241"></embed></object><br><br>The history of winemaking has largely been one of following techniques that minimized spoilage. A lot of bad batches were made because no one knew how to prevent seemingly spurious spoilage and, to a lesser extent, control oxidation. About 250 years ago, it was discovered that certain sulfurous salts could be used to kill most of the troublesome bacteria and control oxidation that prematurely ruined most wines. From that moment on, winemaking changed.&#13;<br><br>If you want to make wine like the ancients did, ask someone else. I will not help you turn winemaking back into a game of chance. If, on the other hand, you want to make consistently decent wines from a variety of base materials, stay here and I will show you how.&#13;<br><br>Their are many ways to make wine. I could write a book teaching you many if not most of the methods, but you would finish the book without finding a single formula or recipe for doing so. Some of you would be thrilled, for you would truly know how to identify, quantify and adjust the many variables involved in making wine. You would be akin to chefs, able to envision, create and adjust as you go without need of recipes or further instruction. But many of youI daresay mostwould be disappointed at not finding simple recipes for making simple wines.&#13;<br><br>The truth is, most people don't really want to be chefs. They just want to be darned good cooks. It is largely for them that I have developed this website. But interwoven throughout is the knowledge which, if mastered, will allow them to go on to become chefs. Until they do, I have provided them with hundreds of recipes to guide them in making wines.&#13;<br><br>Balloon Wine&#13;<br><br>I also get a lot of requests and questions about a method of making wine using a balloon. I also have a standard answer for this, too.&#13;<br><br>Many years ago, winemaking equipment was often difficult to come by in large sections of the country. People used a ballon fitted over the mouth of their secondary fermentation vessel in lieu of an airlock. The balloon would be pricked with a small hole from a needle and CO2 formed during fermentation would escape through the hole. When fermentation ended, the balloon collapsed and the hole sealed, preventing oxygen from entering the jug and ruining the wine prematurely. That, at least, is the theory.&#13;<br><br>In practice, the hole often expanded from the internal pressure and the oxygen still got in. But even when it didn't, there are still problems with this method. First, the wine can easily take on the taste and smell of rubber from the balloon. While this might not bother you, it might bother those you share your wine with (assuming you share it at all). The wine also tends to absorb more of the CO2 gas using this method, which is okay if you degasse the wine but terrible if you don't. It's a matter of taste, but one I will not contribute to. Winemaking equipment is easy to find these days, especially with online ordering over the internet.&#13;<br><br>Therefore, the only advice I give about "balloon wine" is not to make it. Spend a dollar for a bung (rubber stopper with a hole drilled in it) and another dollar for an airlock and do it right. That's all I have to say about this method.&#13;<br><br>How to Use Recipes&#13;<br><br>Winemaking recipes are, at best, guides. In truth, I cannot know the precise chemistry of the grapes, blackberries, elderberries, apples, or peaches you might use to make your wine. But, having made wine from these bases before, I can tell you how I did it. In some cases the recipes originated elsewhere and in such cases I say so. In all cases the recipes worked and if you follow them precisely you will make decent to good wines. If you make adjustments as needed, you should be able to make very good to exceptional wines.&#13;<br><br>When I say I cannot know the precise chemistry of the base ingredients you might use, I mean this sincerely. Take strawberries, for example. Strawberry wine can be quite exquisite, but it can also be a huge disappointment. Commercial strawberries at your supermarket are picked 5 to 10 days before they ripen so they can be processed, stored, shipped, distributed, and displayed without rotting before you buy them. They typically are 5-7% natural sugars. Frozen strawberries were picked closer to or at ripeness and were frozen because they would not survive the trip to the supermarket any other way. They typically are 10-13% natural sugars. But if you go to a "U-pick-it" farm and pick fully ripe strawberries, they might be as high as 15-18% natural sugars.&#13;<br><br>If the recipe calls for "fully ripe fresh strawberries" and you buy yours at the supermarket produce department, yours will contain half the natural sugar that was intended in the recipe. Yours will also contain only a fraction of the flavor the recipe assumes will be present and the wine will suffer accordingly. And even if your strawberries are picked fresh from your own garden, their sugar, acid, pectin, and flavor components could still differ greatly from the strawberries I used because of different soils, average tempterature, rainfall, humidity, and variety of cultivar used. In other words, the chances are good to excellent that your strawberries and my strawberries will certainly be different. How then can the recipes be of any real value?&#13;<br><br>If you think of recipes as guides and you measure the variables you can, you will naturally find yourself adjusting ingredients to fit your circumstances. Bland fruit will compell you to add more fruit than the recipe calls for, but even this may not be enough if the flavor is really poor. This seems to be the case more often than not with peaches bought at the supermarket. You can usually add a pint of Peach Nectare per gallon of wine to a vigorously fermenting must and improve the flavor immensely. Frozen peach slices also possess greater flavor than most supermarket peaches. So, if the fruit lacks flavor, spike the must with more flavorful base. This may mean changing the character of the wine with, say, nectarines or kiwi fruit or fresh pineapple chunks.&#13;<br><br>If the must, when being transfered to a secondary, tastes insipid (weak, lifeless, flat), add more acid and/or tannin, as needed. Do this incrementally so as not to add too much — 1/5 teaspoon per gallon of acid blend and 1/8 teaspoon per gallon of tannin. Add them, stir well, then wait an hour and taste again. Repeat additions if needed. If you have an acid test kit, measure the TA and adjust accordingly. See Acidity in Wines for help with acidity.&#13;<br><br>Many, many of the recipes on this website result in over-sweet or dry, high alcohol wines. There are several reasons for this. First, when the recipes are from another winemaker, I try to be true to their formulation and report the ingredients and amounts of each as published. Many winemakers, especially British winemakers, like to use 3 pounds of sugar per gallon of wine. This is way too much sugar for a 12% alcohol-by-volumn wine. It is better to reduce the sugar to 2 pounds and sweeten the wine later if it needs it. Better yet, let the must sit overnight before the yeast is pitched, then press out a cup or so of juice and measure the sugar with a hydrometer. Not sure how? See Using Your Hydrometer.&#13;<br><br>Many of the recipes call for using one or more crushed Campden tablets while others do not. Some recipes call for the use of potassium metabisulfite instead. So why is this? Indeed, all recipes should use potassium metabisulfite, but some authors list it and others don't — even I often leave it out of my recipes because it is just something you should know you should add without being told. It kills almost all wild bacteria and fungus that ride in with the raw ingredients of wine, inhibits the early viability of wild yeast so that your cultured wine yeast can get a head start, and deters the oxidation of wines for a considerable period. But this compound is so strong that only 1/4 teaspoon is sufficient for treating 5 gallons of wine. Campden tablets contain both an inert binding material and an appropriate amount of potassium metabisulfite for treating one gallon of wine. Use crushed Campden tablets, dissolved in a little water, juice or must, for one gallon batches. Use potassium metabisulfite for 5-gallon batches and larger. If you can divide 1/4 teaspoon of the pure compound into 5 equal parts, then by all means use the potassium metabisulfite for 1-gallon batches instead of crushed Campden tablets.&#13;<br><br>Add the Campden or potassium metabisulfite (pot meta for short) when the fruit is crushed, unless you are going to use boiling water to extract the flavors, color and juices of the base. The boiling water will kill off the bacteria, fungus and wild yeast, but when you rack the wine you should add the appropriate dose of crushed Campden or pot meta. Some of the sulfur in the dose will bind with other components of the wine but some will exist as unbound sulfur in the form of a dissolved gas called sulfur dioxide, or SO2. This gas is the sanitizing and antioxidizing agent. As time progresses, the gas is slowly released into the atmoshere or breaks down and the sulfut in it binds with new components of wine created as the wine develops and ages. Thus, the dose of SO2 must be regenerated periodically. If you add the Campden or pot meta to the must at the beginning, add another dose at the 2nd, 4th, and 6th rackings and just before bottling (it must be added at the same time as potassium sorbate when stabilizing a wine, as the potassium sorbate will not effect the yeast without pot meta being present at the same time). If you add Campden or pot meta at the time of the 1st racking, add it again at the 3rd and 5th rackings and before bottling (when stabilizing the wine). This should be done whether the recipe mentions it or not.&#13;<br><br>Most of the recipes say to stabilize, sweeten to taste, wait 2-4 weeks, and then bottle the wine. This is very much a normal thing to do, so if a recipe doesn't specifically say this, do it anyway. Of course, you can NOT sweeten if you'd like. I rarely sweeten my wines, but I still add that step in the written recipe when I post it. "Stabilize" means to add potassium sorbate and potassium metbisulfite (or a crushed Campden tablet) at the same time, stir until dissolved, and then allow the wine to "rest" for 2-4 weeks to see if it referments. It shouldn't, but if it does you can wait for it to finish — and it will finish because the two potassium salts render the yeast incapable of further reproduction. The potassium sorbate is not listed as a separate ingredient because some folks don't stabilize their wines and therefore don't need it, but if you "stabilize" a wine you'll need 1/2 teaspoon of the sorbate plus a crushed Campden tablet per gallon of wine.&#13;<br><br>Use the recipes as guides and measure and adjust any variables you can. If you do this, your wines will generally be better and you'll quickly learn the ins and out of winemaking more thoroughly than if you just followed the recipes.&#13;<br><br>However, if a recipe says to start fermentation in a primary, do it. Yeast need oxygen to reproduce rapidly, and for the first two or three days rapid reproduction should be all you want your yeast to do. If you start fermentation under an airlock, you are denying the yeast what they need and may or may not have problems. If you do this and have problems, I don't want to hear about it. If you won't follow my instructions and your wine doesn't like it, then take your problems to someone who recommends starting your fermentation under an airlock — or whatever else you are doing differently.&#13;<br><br>How Much Wine Do Recipes Make?&#13;<br><br>I am asked this question all the time, although it really baffles me sometimes. I mean, some recipes say to use a specific herb or flower, add sugar and other dry ingredients, and then add from 7-1/2 pints to a gallon of water. Since the herbs contain no juice or other liquid, it shouldn't be difficult to conclude that the recipe makes about a gallon of wine. I say about because sugar has a volume, some liquid is lost as sugar is converted into alcohol and carbon dioxide (a gas), and different yeast's lees compact differently — meaning that you lose more wine with some lees than others when you rack. However, if you top up as instructed, you should always end up with a gallon.&#13;<br><br>So, as to the question of how much wine do the recipes make, unless they specifically cite another volume, all the recipes on my site are for one U.S. gallon batches. There are several reasons for this:&#13;<br><br>I am constantly experimenting with new wines or improving old ones, with approximately 22-30 batches going at all times. One-gallon jugs take far less room than larger carboys. &#13;<br><br>One-gallon batches are more economical to gamble with, especially when some of the ingredients have to be shipped refrigerated and are therefore quite expensive to me. No one pays me to do this, so if I decide to try cloudberry wine and have to import cloudberries from Finland, I have to suffer the cost. Devising a recipe is therefore a gamble (it might not work) and I try to keep the amount gambled at a minimum. &#13;<br><br>It is less painful to dump out a 1-gallon batch that didn't work out than a 5- or 6-gallon one, and I have dumped out a few. &#13;<br><br>When they do work out, most wines have to be aged for 6 months to a year, and 5 bottles take less room to store during aging than 25 or 30. &#13;<br><br>For people who want to make larger batches, all they have to do is multiply the ingredients (except yeast) by the number of gallons desired. This is far easier than trying to adjust a 5-gallon recipe to 3 gallons, for example. &#13;<br><br>So, if you wanted to make a 6-gallon batch of a particular wine, just multiply the ingredients by 6, except use two packets of yeast instead of one (each sachet of yeast is usually enough to start a batch of 1 to 5 gallons in volume).&#13;<br><br>Topping Up&#13;<br><br>As for topping up, you have to decide on your own strategy. Some recipes initially make a little more than a gallon (and I mean an American gallon, or 3.7854 liters). I often say to crush the fruit, add the sugar and other ingredients, and then add one gallon of water. Obviously, when the sugar is dissolved and the juice is pressed or squeezed from the fruit, you'll have more than a U.S. gallon. When you transfer from primary to secondary, it would be nice if you had a jug that would take all of the liquid without overflowing and with exactly an inch of ullage (airspace between the top of the wine and the bottom of the bung) — a 4-liter, 4.5-liter (British gallon), or 5-liter jug, for example, might work perfectly. Then, when you rack later and lose some of the volume, you can rack into a smaller jug — for example, from a 4.5-liter jug into a 4-liter one, or from a 4-liter jug into a U.S. gallon jug. But, if you don't have a variety of jugs such as described here, then just fill a gallon jug and put the excess into a smaller wine bottle of an appropriate size (750-ml, 375-ml, 250-ml, 187-ml, or 125-ml). A #2 or #3 bung will fit these various wine bottle sizes to accept an airlock. You then use this excess wine to top up the gallon jug after racking.&#13;<br><br>Larger batches require different strategies. For a 6-gallon batch, for example, I would divide the 6 gallons into a 5-gallon carboy and a 1-gallon jug, ferment them side-by-side, and use the 1-gallon batch to top up the 5-gallon carboy. After using some of the 1-gallon batch, I would rack the remainder of it into a 3-liter jug. After topping up during the second racking, I would rack the remaining smaller batch into a 2-liter or half-gallon jug, etc. I have a variety of jugs and bottles that I use for "down-sizing" after using some wine for topping up a larger batch. These include 3-liter, 2.5-liter, 2-liter, 1.90-liter (1/2 U.S. gallon), 1.5-liter, 1-liter, 750-ml, etc.&#13;<br><br>You can also top up with a finished wine of the same kind or very similar to what you are making. However, if you don't have a wine anywhere close to what you are making (nothing is quite like pumpkin wine, for example), any similarly colored wine will do.&#13;<br><br>You can also top up with distilled (or boiled and cooled) water. Many of the recipes use a bit more sugar than necessary just so when you top up with water the alcohol still ends up at around 12% even after being diluted with the water. If you top up with wine the final alcohol content would differ.&#13;<br><br>Finally, many people simply use glass marbles or glass decorative pebbles to displace the volume of wine lost to racking. I myself have about 3 quarts of glass marbles I use for this purpose with some of my batches.&#13;<br><br>Necessary Equipment and Supplies&#13;<br><br>I am often asked for a list of the minimum equipment required to make wine. The list below contains what I think is necessary. If you are not sure what an item is or is used for, look for it in my Glossary of Winemaking Terms.&#13;<br><br><img src="" width="337" /><br><br>Primary: 6- or 7-gallon white plastic paint bucket is the best all-purpose primary; &#13;<br><br>Secondary: 1-gal apple juice jugs, 3-gallon carboys and 5-gallon carboys are best sizes (demijohns in the British Commonwealth); &#13;<br><br>Bung: rubber corks with hole drilled for the airlock to fit in; buy when you buy a secondary so you know the fit is correct; &#13;<br><br>Airlock: "S"-type is best (also called "bubbler"); &#13;<br><br>Hydrometer: with both specific gravity and potential alcohol scales; &#13;<br><br>Hydrometer Jar: a tall chimney jar (holds about 350 ml of liquid) in which the hydrometer is floated; &#13;<br><br>Siphon Hose: about 6 feet of 1/2 inch clear plastic tubing; &#13;<br><br>Acid Blend: crystaline, 4 to 6 oz; &#13;<br><br>Pectic Enzyme: dry, powdered, 2 to 4 oz; &#13;<br><br>Grape Tannin: dry, powdered, 2 oz; &#13;<br><br>Campden Tablets: for 1-gallon batches, bag of 25; &#13;<br><br>Potassium Metabisulfite: crystaline, for cleaning equipment and sulfiting 5-gallon batches (in place of Campden), 4 oz; &#13;<br><br>Potassium Sorbate: for stabilizing wines (see Finishing Your Wine); &#13;<br><br>Yeast Nutrient: crystaline, 4 to 6 oz; &#13;<br><br>Wine Yeast: see Yeast Strains for guidance; do not use bread or baking yeast; &#13;<br><br>Nylon Straining Bag: also called a grain bag; &#13;<br><br>Corks: size #9 fits most wine bottles; buy quality corks; &#13;<br><br>Corker: buy a cheap hand corker to start with; &#13;<br><br>Bottles: you will need five 750-ml bottles per US gallon of wine, six per Imperial gallon. &#13;<br><br>Advanced Equipment&#13;<br><br>The following list contains equipment you will want if you become a more serious winemaker. None of it is required, but all of it is nice to have if you develop a need for it.&#13;<br><br><img style="float:right;margin:10px;border:none;" src="" width="383" /><br><br>Gram Scale: digital ones are expensive, but worth the money for making small, precise adjustments ; &#13;<br><br>Acid Test Kit: replace the standards (solutions) as required and it will serve you well; &#13;<br><br>pH Meter: accurate, reliable, and worth the investment; &#13;<br><br><object width="400" height="241"><param name="movie" value=""></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="241"></embed></object><br><br>SO2 Test Kit: essential for making serious white wines and reds intended for aging; &#13;<br><br>Grape or Fruit Press: consider this "essential" if you make wine from fresh grapes; &#13;<br><br>Crusher: If you do a lot of grapes, you'll need this; deluxe models come with a destemmer; &#13;<br><br>Floor Corker: for 5-gallon batches, you really do need one of these;&#13;<br><br>About The Author<br><br>New York Micro Brew&#13;<br><br>We have been in the wine making industry for over 15 years.&#13;<br><br>Please Visit;&#13;<br><br>&#13;&#13;<br><br>This article was posted on April 18, 2006&#13;&#13;<br><br>&#13;&#13;&lt;&lt; Back to "Food And Drink" Index<br><br><a href=''></a><br><br>[[/html]] - Comments: 0

The Ebola hot zone - CBS News - 02 Mar 2016 05:19


[[html]]The following is a script of "The Ebola Hot Zone" which aired on Nov. 9, 2014. Lara Logan is the correspondent. Max McClellan, Massimo Mariano and Richard Butler, producers.<br><br>No country has been harder hit by Ebola than Liberia, a hot zone for the outbreak, where more people have died from the virus than anywhere else.<br><br>That's where most of the U.S. effort is focused, with more than 2,000 Americans now leading the international response and more on the way — soldiers, doctors, nurses and relief workers — who're running mobile labs, building hospitals and treating patients.<br><br>Liberia lies just north of the equator and is home to part of the last great rainforest in West Africa, where the Ebola virus thrives in tropical, humid conditions.<br><br>With their hospitals overwhelmed, special centers for the sick, called Ebola treatment units, are being built as fast as possible. One of them is run by an American relief-group, the International Medical Corps — where Lara Logan, who is currently self-quarantined for 21 days, reported this story.<br><br>To get to the Ebola treatment unit, we traveled north from the Liberian capital along pitted roads toward the border with neighboring Guinea where this outbreak began. American virologist Joseph Fair, who's been here for most of the epidemic, came with us. <br><br>Around 40 miles out of Monrovia we were stopped at the first checkpoint.<br><br>Lara Logan: So everybody basically crossing this line into the next county has to have their temperature taken? <br><br>Joseph Fair: Yes. On the way in and on the way out.<br><br>Manned by men with thermometers instead of guns, they were hunting for anyone with a fever.<br><br>[Lara Logan: 36.3.]<br><br>And after every stop, a ritual cleansing with chlorine. It kills the virus in seconds.<br><br><img src="" alt="Lara Logan in Liberia" height="430" width="770" srcset=" 1x, 2x"/><br><br>Lara Logan: In this outbreak, there have already been more deaths than all of the previous Ebola outbreaks combined. Why is this one so bad?<br><br>Joseph Fair: This really happened at the nexus, the tri-state region where a single or a few tribal groups exist throughout the three countries and each of those areas are connected by roads to the major cities in each of the countries affected. And those major cities are connected to the rest of the world. So this had never happened in such a highly mobile and geographically connected region.<br><br>At the end of a dirt road, on the grounds of an old leper colony, we arrived after a five-hour drive at the International Medical Corps' Ebola treatment unit and were hosed down again.<br><br>"It's otherworldly. We're in an area football-field-sized plot, cut out of deep green forest, and everything is blue or gravel, and it smells like chlorine. You've come to another planet."<br><br>It's a one-disease hospital with 50 beds and a staff of nearly 200, run by American doctor Pranav Shetty, who trained in emergency medicine at UCLA.<br><br>Pranav Shetty: We have a lot of protocols and procedures around the cleaning of supplies that are taken in the high-risk zone. This is where we dry boots, basically everything after it's been heavily chlorinated and washed and dried, and clear of Ebola, we can continue to use it.<br><br>Since they opened in mid-September, they've treated more than 200 patients and so far, none of their staff have been infected. Containers of chlorine and taps for hand washing mark the divisions between every section. Patients in the confirmed ward have tested positive for Ebola. Those who feel strong enough sit outside, but most are hidden from view in their rooms. <br><br><img src="" alt="ebola8.jpg" height="430" width="770" srcset=" 1x, 2x"/><br><br>They're separated from the suspected ward by an orange fence, where people whose tests have not come back yet have to wait. No one can enter these areas without layers of protection and on their way out, staff are hosed down in the decontamination zone.<br><br>Dr. Colin Bucks: It's otherworldly. We're in an area football-field-sized plot, cut out of deep green forest, and everything is blue or gravel, and it smells like chlorine. You've come to another planet.<br><br>Dr. Colin Bucks has been on duty here for the past month. At home, he's an emergency physician at Stanford.<br><br>Dr. Colin Bucks: The world, if it chooses and people say "step up," I think this is very containable.<br><br>Lara Logan: And if they don't?<br><br>Dr. Colin Bucks: I think we make our own bed, you know? That's why I urge people to say, "This is my responsibility. I have a global citizen's responsibility to do this." And if you want to say a patriotic responsibility to keep America safe. "Yeah. People go off to war to keep us safe; people should fight this crisis with the same sense of responsibility."<br><br>[Kelly Suter: These rooms are clean.]<br><br>Nurse Kelly Suter is one of a handful of Americans working alongside Colin Bucks<br><br>Kelly Suter: Even though I know it's a reality that I could get sick, and that I could be one of them that doesn't survive, I'm OK with that because I'd rather be here helping than home and safe.<br><br>"So I got down by his bed and held his hand and talked to him. And a few minutes later, he was gone."<br><br>She's 29, from northern Michigan and will be here until the end of the year.<br><br>Lara Logan: What is it like to see it every day?<br><br>Kelly Suter: It can be difficult. There's good days and there's bad days. I mean, the first deathbed I experienced was a gentleman that, I mean, he came in critical but I didn't expect him to pass away as suddenly as he did. In fact, I was in there bathing him and getting him dressed and then all of a sudden I looked up and his eyes were really big and he was obviously scared. And, you know, my instincts as an American nurse is to turn around and look for, you know, the code blue button to hit or some medications or an Ambu bag. And you realize that…<br><br>Lara Logan: But there isn't one?<br><br>Kelly Suter: No, you know. So I got down by his bed and held his hand and talked to him. And a few minutes later, he was gone. <br><br>Most of the staff here are Liberian and to lift their spirits they mark every new shift with hymns. The stigma of the disease is so great, many of them say they're treated as outcasts when they commute back home every day. But in here, the Americans who work with them call them heroes.<br><br>In sweltering heat and often 100 percent humidity, they cover every inch of their bodies in plastic and rubber armor. They're so hard to recognize, they wear their names on their foreheads. It's for each other and for their patients.<br><br>"Oh, I can't even imagine what they experience in the first 24 hours when all they see are these, you know, faceless creatures that are moving around."<br><br>Lara Logan: How tough is it to wear that suit?<br><br>Dr. Colin Bucks: Physically?<br><br>Lara Logan: Yeah.<br><br>Dr. Colin Bucks: It's astounding. You're soaked with sweat before you walk in. You're just drenched. The tough part is that when the masks get filled with your own breath and sweat, that then it really gets hard to breathe. And you have to go to breathe. You have to get out then. It actually, you feel like you're suffocating.<br><br>Every time they cross into the high-risk area, they're touching people at their sickest and most contagious. That's Dr. Steven Hatch, an infectious disease specialist from Massachusetts, on his two-hour shift behind the fence.<br><br>Dr. Steven Hatch: I try to make it seem like I'm a regular guy doing a regular piece of work. It removes that sense that I'm an alien, which is the first reaction the patients have when they see us.<br><br>Lara Logan: It's kind of intimidating, right?<br><br>Dr. Steven Hatch: Oh, I can't even imagine what they experience in the first 24 hours when all they see are these, you know, faceless creatures that are moving around. And so I try to do everything I can to humanize that process for them and we all do around here.<br><br>In the confirmed ward, patients wait mostly to die. There are 15 to 20 here at any given time. A few survive with IV fluids and early care that allows their immune systems to get ahead of the virus. But if they don't, it wreaks havoc on their organs, melting away cell walls and plunging the body into shock. It can be an agonizing death, which the doctors here try to ease with pain medication and sedatives.<br><br>Lara Logan: So this area behind me is the high-risk area here at the treatment center. And we want to talk to some of the patients, but you have to keep your distance. And this gentleman who you can see behind me, is caring for his son. He was cured here at the center. And is now looking after his five-year-old boy who is confirmed to have Ebola.<br><br>The boy's name is William. And his father, George who is now immune to this virus, gave us permission to tell their story. Nurse Kelly Suter was with them from the start.<br><br><img src="" alt="ebola11.jpg" height="430" width="770" srcset=" 1x, 2x"/><br><br>Kelly Suter: He's been by that little boy's bedside around the clock, And when things get hard or I'm tired or sweating so bad that I just want to go home, you know, I remember George and I remember little William.<br><br>Lara Logan: So what would you want people at home to know about this?<br><br>Kelly Suter: It's not as scary as it seems because it is manageable. There are protocols, there are procedures to protect yourself. It's not like we're walking into Ebola land and, you know, we're all going to die. We're doing what we should. We know what we're doing.<br><br>A medical team masked in full protective gear is always on hand when new patients are brought in. This is what passes for an ambulance here: a pick-up wrapped in orange tarp.<br><br>On this day, Colin Bucks was waiting. No one can come near the patient until the sprayers are done.<br><br>Strapped inside, a young man highly infectious with Ebola. He'd been abandoned on the street for a week until they picked him up.<br><br>"We were just a few days from declaring it over and that's when we had cases emerge both in Liberia and Sierra Leone and Guinea."<br><br>Dr. Colin Bucks: They were afraid that he would exit the vehicle while it was moving. He was quite confused. And we see that with Ebola, a kind-of encephalopathic kind of state.<br><br>The trauma of the epidemic had touched everyone we met. <br><br>Over the summer, virologist Joseph Fair saw some of his closest friends in this region, doctors and nurses he'd known for years, get infected and die. Fair has spent 15 years in West Africa, mostly on behalf of the U.S. Department of Defense, studying dangerous viruses in secure labs or trying to track them down at their source in the animal world. <br><br>For most of the past eight months, he's been working to get ahead of this epidemic. Here at the National Laboratory in Liberia, there was no way to test for Ebola until he and his team hand-carried in the equipment. By late May, they thought the outbreak was over.<br><br>Joseph Fair: We were just a few days from declaring it over and that's when we had cases emerge both in Liberia and Sierra Leone and Guinea.<br><br>Lara Logan: What happened?<br><br>Joseph Fair: Individuals that were infected with Ebola were missed at the time through the contact tracing that was in place. And those individuals traveled, became ill and infected other individuals around them.<br><br>Lara Logan: And that is the cause of this current huge wave of the epidemic?<br><br>Joseph Fair: That's all it takes. It only takes missing one individual to result in another outbreak.<br><br>Resources that were slow to come at first are now pouring in. The U.S. Army showed us one of the 17 Ebola treatment units they are building together with the Liberian military. <br><br>But there's still no cure and the virus is killing around 70 percent of the people it infects. <br><br>Tracking down the sick and the dying is a dangerous but critical part of containing the outbreak. On this day, the International Medical Corps' ambulance team, led by Dr. Trish Henwood from the University of Pennsylvania and Kenyan nurse Elvis Ogweno, had been called back to a house where two people had already died of Ebola. <br><br>The patient was kept isolated to one side, while a team of sprayers worked on the house with chlorine.<br><br>As he walked to the ambulance, the patient was followed. They covered every piece of ground he touched.<br><br>He was headed for the suspected ward, where patients are caged in waiting to find out if they have Ebola.<br><br>"…Until we handle outbreaks where they occur, we are never going to be safe ourselves."<br><br>Like this woman, who stayed close to her son. Her husband already lay deathly ill on the other side of the fence in the confirmed ward. Later in the day, anguished wails filled the air. She had just been told her husband was dead.<br><br>Death is a constant here, and at the end of a path through the forest, lies their graveyard. A team of gravediggers try to stay ahead of the numbers. For the American scientist, they had many questions.<br><br>[Joseph Fair: We think it probably exists in the bats because they don't get sick from the virus and that's how we know usually where the virus comes from. If it doesn't make that animal sick, it usually means that animal can carry the virus]<br><br>Lara Logan: What do you say to people back home who are much more focused on Ebola in the U.S. and think, you know, you should just shut it off, isolate it and protect Americans from this disease?<br><br>Joseph Fair: The thing that I need to get across to everyone is that until we handle the outbreak here — and be that Ebola, be that some other disease — until we handle outbreaks where they occur, we are never going to be safe ourselves.<br><br>There were 34 filled graves when we arrived. Two and a half weeks later there were more than 60. The patient, who came strapped inside the ambulance, is now lying here.<br><br><img src="" alt="ebola15.jpg" height="430" width="770" srcset=" 1x, 2x"/><br><br>For every death, a simple funeral. A patient's brother clutched a wooden gravemarker on his way to the graveyard. The body, still infectious, had to be wrapped in two body bags. With each move, there was more chlorine. It's now protocol here for every burial. <br><br>For the boy William and his father George, who survived Ebola with the help of the American doctors and nurses here, there was much hope as they fought for his son's life. But in that same graveyard a few days later, another small grave was added.<br><br>2014 CBS Interactive Inc. All Rights Reserved. <br><br>[[/html]] - Comments: 0

Reasons To Go For Carpet Cleaning Services - 02 Mar 2016 04:35


[[html]]In the recent past though, the carpet cleaners have undergone major technological transitions. These carpet cleaning machines have been made more compact, easier to operate and simply more efficient. The best thing is that they have become even more portable and the professional agencies are taking full and advantage of the efficiency of these machines to deliver high standard cleaning in the shortest time possible. These modern cleaning equipment are considered an eco-friendly way of cleaning carpets since the machines use minimal quantities of water in their operation. In fact the regular upholstery cleaning machines cannot come close to the efficiency of these advanced cleaners. They have become faster, more accurate and fun to work with.<br><br>You will agree with me that cleaning the carpet on your own can indeed be an intimidating exercise. Consider a large, thick and dusty carpet. Wouldn't it be tiresome to clean it yourself? Perhaps this is the reason why Upholstery cleaners have come to our aid today. They specialize in this area to ensure that the carpet is not only clean but also looks new. As if that is not enough, professional carpet cleaners ensure that the durability of the carpet is also enhanced. Below are some of the top five reasons as to why we should turn to these professionals of carpet cleaning services.<br><br>1. Speedy and Efficient<br><br><img style="float:left;margin:10px;border:none;" src="" width="298" /><br><br>Being a tough job, you do not have to try cleaning the carpet yourself only to swear never to do that again. It can literally take you more than two consecutive weekend days to clean it. To add salt to injury, it may not be as clean as you initially intended it to be. This is where cleaning services come in. they are only a phone call away but they can deliver a next to perfect work in just but a few minutes if not hours.<br><br>2. Less Costly<br><br>Some may think that cleaning the carpet personally is less expensive as compared to doing it with the Upholstery cleaners. However, this is not always the case. They should put into consideration the lack of the professional knowhow on how, the manner and the appropriate products to exactly clean the carpet efficiently. Needless to say, they may end up ruining the carpet.<br><br>3. Convenience<br><br>Most of these carpet cleaning companies offer door-to-door services. This automatically relieves the customer from the tedious work of transporting the carpet from their household to the cleaning center. With pre-planned schedules, carpet cleaning companies not only save the customer the energy, but also their precious time.<br><br>4. Reliability<br><br>These professional carpet cleaning companies employ a qualified workforce. In case of any emergencies, these people sufficiently know how to handle them making them reliable in their work.<br><br>5. Finesse in Quality Provision<br><br>Their specialization in the area of expertise has made professional carpet cleaners fanatics in providing uttermost quality in their services. They use high standard products and techniques to ensure a spotless result. Being specialist in carpet cleaning, the customer is assured of an emblematic mark of perfection.<br><br>By: Vikram Kumar<br><br>Article Directory:<br><br>We cannot overlook the important role these House cleaning Dublin and Upholstery cleaners companies play in providing cheap but reliable services. They not only ensure an excellent outcome for their customers, but also go a long way in maintaining the charm and durability of the carpet itself.<br><br><a href=''></a><br><br>[[/html]] - Comments: 0

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