Seafood
Seafood is every sea animal that is served like food or is fit for eating. This generally includes seawater animals, such as fish and shellfish. By addition, in North America though not normally in the United Kingdom, the word seafood is also useful to similar animals from fresh water and all suitable for eating aquatic animals are collectively referred to as seafood.

Edible seaweeds are hardly ever considered seafood, although they come from seawater and are generally eaten around the world. See the type of sea vegetables.

The harvesting of seafood is identified as fishing and the cultivation of seafood is recognized as aquaculture or simply fish farming. Seafood is a basis of protein in many diets around the world.

Technology

Technology is a large concept that deals with a species' procedure and information of tools and crafts, and how it affects a group' capability to control and get used to its environment. In human culture, it is an importance of science and engineering, although several technical advances predate the two concepts

Technology has affected society and its environment in a number of ways. In many societies, technology has helped increase more advanced economies and has allowed the rise of a spare time class. Yet, many technological processes create unwanted by-product, known as pollution, and reduce natural resources, to the detriment of the Earth and its environment. Various implementations of technology control the values of a society and new technology raises new moral questions. Examples include the rise of the concept of effectiveness in terms of human productivity, a term originally useful only to machines, and the challenge of traditional norms.

Space Shuttle Solid Rocket Booster
The Space Shuttle Solid Rocket Booster is the rocket that provides 83% of liftoff thrust for the Space Shuttle. It is the largest and most powerful solid rocket ever flown, and the most powerful rocket motor of any type ever flown. Each SRB produces 1.8 times the liftoff thrust of the F-1 engine used in the Saturn V moon rocket.

The two reusable SRBs provide the main thrust to lift the Space Shuttle off the pad and up to an altitude of about 150,000 feet . In addition, the two SRBs carry the entire weight of the external tank and orbiter and transmit the weight load through their structure to the mobile launcher platform. Each booster has a liftoff thrust of approximately 2,800,000 lbf at launch. They are ignited after the three space shuttle main engines' thrust level is verified. The two SRBs provide 83 % of the thrust at lift-off. Seventy five seconds after SRB separation, SRB apogee occurs at an altitude of approximately 220,000 feet , after which they land on parachutes; impact occurs in the ocean approximately 122 nautical miles downrange, after which the two are recovered.

Essentials of healthy life-cleanliness a brief review
Health is wealth so preserve it. Life is short so use it in the right way. Cleanliness merely fits with the apt meaning of being free from dirt, dust, germs and bad smells. A recent shift has now taken place to recognise that 'germs' may play a major role in our immune systems. So experts say washing hands frequently, specially when in an environment of many people with infections and diseases. Washing is one of the best way to achieve cleanliness.Have a brief overlook on the following issue to be aware of how to keep one self clean.
A step way process regarding cleanliness of hands is given below:
• Use warm water
• But avoid scorching your hands.
• Use anti-bacterial soap or hand wash.
• Wash between fingers and use paper towels to wipe off.
Washing of hands has to be followed
• Before eating
• After eating
• After using the toilet
• After playing outdoor games
• After attending to a sick person
• After blowing nose, coughing, or sneezing; and after handling pets.
The proverb "Cleanliness is next to Godliness," a common phrase that describes humanity's high opinion of being clean. Purposes of cleanliness include health, beauty and to avoid the spreading of germs .If your hands have any kind of skin cut or infection, wash hands with an anti bacterial soap. Thoroughly wash with hot, soapy water all surfaces that come in contact with raw meat, poultry, fish, and eggs before moving on to the next step in food preparation. Consider using paper towels to clean kitchen surfaces.
Keep pets, household cleaners, and other chemicals away from food and surfaces used for food. Along with removing any old food or dirty water, it's a very good practice to clean the bowls or containers that the food and water are in, ever Hygienic practices—such as frequent hand washing or the use of boiled (and thus sterilized) water have a profound impact on reducing the spread of disease. This is because they kill or remove disease-causing microbes (germs) in the immediate surroundings. For instance, washing one's hands after using the toilet and before handling food reduces the chance of spreading E. coli bacteria and Hepatitis A, both of which are spread from fecal contamination of food.-healthy
Personal cleanliness:sadblack1
common

• Daily washing of the body and hair.
• More frequent washing of hands and face.
• Oral hygiene—Daily brushing teeth.
• Cleaning of the clothes and living area.
• Use of bandaging and dressing of wounds.
• Not touching animals before eating.
• avoidance of unhygienic people.
• Holding a tissue in your hand when coughing or sneezeing.
• Suppression of habits such as spitting or nose-picking.
• Washing hands before eating.
• Not licking fingers before picking up sheets of paper.
• Cut finger nails and toe nails.

Rice vinegar
Rice vinegar is vinegar prepared from fermented rice or rice wine in China and Japan. Japanese rice vinegar is very soft and mellow and ranges in colour from colourless to pale yellow. There are two different types of Japanese vinegar: one is made from fermented rice and the other is made by adding rice vinegar to sake. Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to different shades of red and brown. Chinese and especially Japanese vinegars are very mild and sweet compared to purify and more acidic Western vinegars which, for that reason, are not proper substitutes for rice vinegars. White rice vinegar is colorless to pale yellow liquid, superior in vinegar content and more similar to Western vinegars, but still less acidic and milder in flavor.

Black rice vinegar is popular in southern China. Chinkiang vinegar, which originated in the city of Zhenjiang in the eastern coastal province of Jiangsu, China, is measured the best of the black rice vinegars. Usually black rice vinegar is made with glutinous rice, although millet or sorghum may be used instead. It is dark in colour, and has a deep, almost smoky flavor. In addition to Zhenjiang, it is too produced in Hong Kong.

Red rice vinegar is darker than white rice vinegar, and paler than black rice vinegar, with a typical red colour from Red yeast rice, which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavour of its own due to the red mold. In Chinese cookbooks, ½ tablespoon of Western white vinegar is equivalent in strength to 1 tablespoon Chinkiang vinegar. Many Chinese people who grow up with rice vinegars take time to raise accustomed to the strength of Western vinegars when they begin to encounter them. Rice vinegar is also used to make sushi.

Cast iron
Cast iron usually refers to grey cast iron, but can mean any of a group of iron-based alloys containing more than 2% carbon. It is made by remelting pig iron, often along with substantial quantities of scrap iron and scrap steel, and taking various steps to remove undesirable contaminants such as phosphorus and sulfur. Carbon and silicon content are reduced to the desired levels, which may be anywhere from 2% to 3.5% for carbon and 1% to 3% for silicon depending on the application. Other elements are then added to the melt before the final form is produced by casting.
Iron is most commonly melted in a small blast furnace known as a cupola. After melting is complete, the molten iron is removed or ladled from the forehearth of the blast furnace. This process is thought to have been devised by the late 18th century ironmaster John Wilkinson, whose innovative ideas revolutionized the field of metallurgy. Previously, iron was melted in an air furnace, which is a type of reverberatory furnace.