mao ni makita sa takut sa tagaytay between leyte ug bohol

Baga baga

 Coral reef or gusu naa ni sa ngab sa tagaytay

ohawon okey ni kinilaw lami ni kaayo

marcelo mabini bohol

Weather change led to Batangas fishkill, says BFAR

fish kill in batangas,philippines

BATANGAS CITY—A sudden drop in temperature that lowered oxygen level at the onset of the rainy season in Taal Lake has killed 752.6 metric tons of fish worth P57.226 million since Friday, officials said on Sunday.
The fishkill was the worst climate change disaster to hit Batangas, according to Rosario del Mundo of the Bureau of Fisheries and Aquatic Resources (BFAR) office in the province.
The loss at Talisay town’s side of the lake involved 375 MT of bangus (milkfish); 160 MT of tilapia, 50 MT of bangus and 1.6 MT of bangus fingerlings in Laurel town; 160 MT tilapia in Agoncillo; and 12 MT of bangus in San Nicolas.
Del Mundo said she first received the report of a decrease in oxygen level at the lake on Thursday, and the cultured fish began dying by the next day.
“If the dissolved oxygen drops and it rains, the fish cannot breathe and it dies,” she said.
Schools of fish were seen swimming in circles before they floated dead to the surface in huge numbers. The deaths have occurred in the past at summer’s end, but in much smaller numbers, officials said.
Biya, a fish species that only thrives in the lake, and crabs also died.
Del Mundo said the loss could still go higher because some fish cage owners, mostly Chinese, were still determining damage.
Talisay Mayor Zenaida Mendoza yesterday said she had ordered the dead milkfish, unfit for eating, buried under a mixture of soil and lime to dispel the foul odor in an isolated and upland area of Barangay Sampaloc.
Mendoza said that Gov. Vilma Santos-Recto sent a backhoe to help in the disposal, hampered by heavy rains.
Aquaculture is a multimillion-peso enterprise in Batangas, with at least 6,000 fish cages dotting the Taal Lake. With a report from AP
source: http://newsinfo.inquirer.net/10339/weather-change-led-to-batangas-fishkill-says-bfar

how to catch Lobster

Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets more than US$1 billion annually.
Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

Lobsters are invertebrates, with a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to grow, which leaves them vulnerable. During the molting process, several species change color. Lobsters have 10 walking legs; the front three pairs bear claws, the first of which are larger than the others.Although, like most other arthropods, lobsters are largely bilaterally symmetrical, they often possess unequal, specialized claws, like the king crab.
Lobster anatomy includes the cephalothorax which fuses the head and the thorax, both of which are covered by the chitinous carapace and the abdomen. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because lobsters live in a murky environment at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina. The abdomen includes swimmerets and its tail is composed of uropods and the telson.

Lobsters, like snails and spiders, have blue blood due to the presence of haemocyanin, which contains copper. (In contrast, mammals and many other animals have red blood from iron-rich haemoglobin.) Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.
In general, lobsters are 25–50 centimetres (10–20 in) long and move by slowly walking on the sea floor. However, when they flee, they swim backwards quickly by curling and uncurling their abdomen. A speed of 5 metres per second (11 mph) has been recorded. This is known as the caridoid escape reaction.
Longevity

Add caption

Recent research suggests that lobsters may not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs DNA sequences of the form "TTAGGG".This sequence is often referred to as the telomeres of the DNA.t has been argued that lobsters may exhibit negligible senescence and some scientists have claimed that they could effectively live indefinitely, barring injury, disease, capture, etc.; however, this claim is highly speculative. Their undoubted longevity allows them to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms (44.4 lb).

lobster

Longevity

Recent research suggests that lobsters may not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs DNA sequences of the form "TTAGGG"This sequence is often referred to as the telomeres of the DNA.It has been argued that lobsters may exhibit negligible senescence and some scientists have claimed that they could effectively live indefinitely, barring injury, disease, capture, etc.; however, this claim is highly speculative. Their undoubted longevity allows them to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kilograms

read more lobster reference

crabs

I like Crabs
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" or where the reduced abdomen is entirely hidden under the thorax. Other animals, such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice, are not true crabs.

Crabs are generally covered with a thick exoskeleton, and armed with a single pair of chelae (claws). 6,793 species are known. Crabs are found in all of the world's oceans. Additionally, many crabs live in freshwater and on land, particularly in tropical regions. Crabs vary in size from the pea crab, a few millimetres wide, to the Japanese spider crab, with a leg span of up to 4 metres

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malawi cichlid

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Chinese Food IS the Solution: Healthy & Balanced Food for You!

Y Ancient Chinese philosophy has a very important influence in Chinese food culture. Let's first look at a very interesting picture:

Yin and Yang

This is the traditional symbol for the forces of yin and yang, sometimes described as two fish swimming head to tail. The left half is yin and the right half is yang. Taken literally, yin and yang mean the dark side and sunny side of a hill.

People commonly think of yin and yang as opposing forces. However, it is really more appropriate to view them as complementary pairs. The Chinese believe problems arise not when the two forces are battling, but when there is an imbalance between them. Floods, divorce, or even a fire in the kitchen - all can be attributed to disharmony in the forces of yin and yang.

How does the concept of yin and yang relate to food?

A basic adherence to this philosophy can be found in ANY Chinese dish, from stir-fried beef with broccoli to sweet and sour pork. There is always a balance in color, flavors, and textures.

However, belief in the importance of following the principles of yin and yang in the diet extends further.

Certain foods have yin properties, while others have yang properties - Cooling or warm, fat or non-fat, high-calorie or low- calorie, and etc.

Almost no foodstuff is purely yin or yang - it's more that one characteristic tends to dominate. It also reinforces that it is not so much the individual ingredients, as the the balance and contrast between ingredients in each dish, that is important. Interestingly, cooking methods also have more of a yin or yang property, as the list below demonstrates.

500+ Healthy Chinese Recipes Cookbook. Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!

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Please let me know and keep the recipes coming. The ginger beef recipe was delicious.

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meal plans 101

Who We Are And Three Reasons To Believe What We Say

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Fitness, and more. Men’s Fitness sought out Chris to be on their Sports Nutrition Advisor. Do you think this was all by coincidence? more details

Reason two: Jayson has an extensive background in weight management, he also has experience in sports nutrition and supplementation. Jayson has counseled hundreds of individuals ranging from professional athletes all the way down to the obese child. He has published articles on various topics and has consulted with companies, professional teams. Knowing the importance of physiology as it relates to nutrition Jayson’s specialty is working with individuals and getting their nutrition plan as well as their exercise plan set up so that they not only have an effective individualized plan to meet their goals, but they have a mindset that will carry with them for the rest of their lives.

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Burger recipes

Burger King's first restaurant, originally called Insta Burger King, was opened on December 4, 1954 in a suburb of Miami, Florida by James McLamore and David Edgerton; both alumni of the Cornell University School of Hotel Administration. McLamore visited the original McDonald's hamburger stand belonging to Dick and Mac McDonald in San Bernardino, California; sensing potential in their innovative assembly line-based production system, he decided to create a version of his own. By 1959, BK had grown to five regional stores in and around the metropolitan Miami area. About this time,

McLamore and Edgerton decided to expand BK nationally by using a franchising system; a popular method for expansion due to its low capital cost for the parent company. They formed Burger King Corporation as the parent and began selling territorial franchise licenses to private owners across the US.[4]
Company headquarters in Miami, Florida
Restaurant in Redwood City, California

In 1967, after eight years of private operation, the Pillsbury Company acquired Burger King and its parent company Burger King Corporation. At the time of the purchase, BK had grown to 274 restaurants in the United States. Even though Pillsbury owned and operated the company, BK was still the object of a series of failed and successful acquisitions and divestitures. In 1973, Chart House, owner of 350 BK restaurants at the time and one of BK's largest franchise groups, attempted to purchase the chain from Pillsbury for $100 million (USD). When Chart House's bid failed, its owners, Billy and Jimmy Trotter, suggested that Pillsbury and Chart House spin off their respective

Burger King holdings and merge the two entities into a separate company, an offer Pillsbury also declined. After the failed attempts to acquire BK, the relationship with Chart House and the Trotters began to sour; in 1979 BK successfully sued Chart House for improperly acquiring locations in Boston and Houston.[4] In 1984, Pillsbury purchased Chart House's successor DiversiFoods for $390 million (USD) after a separate, independent $525 million DiversiFoods management-backed leveraged buy-out of the company failed.

BK, and former corporate siblings, Bennigan's, Steak and Ale, Godfather's Pizza (part of the DiversiFoods acquisition[7]), Quik Wok and Häagen-Dazs ice cream shops, remained under the Pillsbury corporate umbrella until Pillsbury divested its restaurant holdings in 1989 and sold Burger King to British alcoholic beverage manufacturer and distributor Grand Metropolitan PLC. In 1989, under the ownership of Grand Met,

Burger King acquired many locations of its major UK rival Wimpy when the parent company bought the Wimpy's brand from its previous owner United Biscuits and re-branded them as Burger King, giving it an even greater presence in that country. While other "Wimpy" locations are still in operation presently, they are now independent from BK and no longer have the presence they once did. In 1997, Grand Metropolitan merged with Guinness to form a company called Diageo. Diageo maintained ownership of BKC until 2001 when Diageo decided to focus solely on their beverage products and divest itself of the chain.

By the time of the sale, Burger King's revenues and market share had declined significantly, Burger King had fallen to a near tie for second place with rival Wendy's in the US market for hamburger chain restaurants.[8] For many years leading into the early 2000s Burger King and its various owners plus many of its larger franchises closed many under-performing stores. Several of its largest franchises entered bankruptcy due to the issues surrounding the performance of the brand

In 2002, a troika of private equity firms led by TPG Capital, L.P with associates Bain Capital and Goldman Sachs Capital Partners agreed to purchase BK from Diageo for $1.5 billion (USD), with the sale becoming complete in December of that year. The new owners, through several new CEOs, have moved to revitalize and reorganize the company, the first major move was to re-name the BK parent as Burger King Brands.

The investment group initially planned to take BK public within the two years of the acquisition, this was delayed until 2006. On February 1, 2006, CEO Greg Brenneman announced TPG's plans to turn Burger King into a publicly traded company by issuing an Initial Public Offering (IPO). On February 16, the company announced it had filed its registration for the IPO with the Securities and Exchange Commission. On May 18, 2006, Burger King began trading on the New York Stock Exchange under the ticker symbol BKC and generated $425 million in revenue, the largest IPO of a US-based restaurant chain on record.

International expansion

While BK began its foray in to locations outside of the continental United States in 1963 with a store in San Juan, Puerto Rico, it did not have a large international presence. This situation changed shortly after the acquisition when Pillsbury opened its first international restaurant in Canada in 1969. Other international locations followed soon after: Oceania in 1971 with Hungry Jack's and in Europe in 1975 with a restaurant in Madrid, Spain.

Beginning in 1982, BK and its franchisees began operating stores in several East Asian countries, including Japan, Taiwan, Singapore and South Korea. Due to high competition, all of the Japanese locations closed by the end of 2001. BK reentered the Japanese market in mid-2007.[15] BK's Central and South American operations began in Mexico in the late 1970s. While Burger King lags behind McDonald's in international locations by over 12,000 stores, it has managed to become the largest chain in several countries including Mexico and Spain.

To assist in its international expansion, Burger King has established several subsidiaries to develop strategic partnerships and alliances to expand into new territories; in Europe, Burger King's subsidiary Burger King Europe GmbH is responsible for the licensing and development of BK franchises in the that market, Africa and Western Asia. In Asia, the BK AsiaPac, PTE. Ltd. business unit handles franchising for East Asia, the Asian subcontinent and all Oceanic territories except Australia.

Over the ten year period starting in 2008, Burger King sees 80% of its market share to be driven by foreign expansion, particularly in the Asia-Pacific and Indian subcontinent regional markets. While the TPG-lead group has continued BK's international expansion by announcing plans to open new franchise locations in Eastern Europe, Africa and the Middle East, and Brazil, the company plans to focus on the three largest markets, India, China and Japan.

The company plans to add over 250 stores in these Asian territories, as well as other countries such as Macau, by the end of 2012.[ Its expansion into the Indian market has the company at a competitive disadvantage with other QSR vendors such as KFC because the country's large Hindu majority's aversion to beef. BK hopes to use their recent non-beef products, such as their TenderCrisp and TenderGrill sandwiches, as well as other products to help them overcome this hurdle to expand in that country.