How to use oil refining machine?
mini capacity cooking oil refinery machine mainly applied some small oil workshops or home use.
https://goo.gl/RfJQzQ
https://www.alibaba.com/product-detail/Small-scale-edible-oil-refining-machine_60260462375.html?spm=a2747.manage.0.0.402c71d2Y9f2Ws
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★ NOTICE: A new version of this video has been uploaded with a new voice and clearer sentences.
If you want to watch [NEW] Cooking for Parents, click on the link down below!
[NEW] Cooking for Parents: https://goo.gl/VkXwDz
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— Title: Cooking for parents —
Tom: Oh no! What happened in this kitchen! What are you doing Anne?
Anne: Shhhh. Tom. I’m preparing a surprise for mom and dad.
Tom: Hmmmm.. Anyways, what are you making?
Anne: I’m making tomato pasta.
Tom: Wow, how do you make it?
Anne: First, boil water in a pot, and put pasta noddles in it.
Tom: Here! Here is your pasta noodles.
Anne: Oh.. Tom…
Tom: Oh. I’m so sorry. Let me clean it up.
Anne: Phew… What’s next? Oh, I need to slice mushrooms, onions, and broccolis into small pieces.
Tom: Oh, Anne you should be careful with the knife~
Anne: Thanks for your concern, but I can’t focus on it if you keep walking around in the kitchen. Please stop!
Tom: Freeeze!
Anne; Thank you so much. Now, I need to stir-fry vegetables.
Tom: Anne, until when do I have to be like this?
Anne: Until the end of this cooking
Tom: Phew…
Anne: Tom~ Don’t move~
Anne: And, sprinkle some salts and peppers on the sauce. Mmmmm. It’s sweet, so delicious!
Tom: Anne, is there anything I can help?
Anne: Never. So now, pour noodles, vegetables and sauce in a frypan and stir it.
Tom: Let me add the parsleys! Tada~ It’s done!
Thanks for checking out the “English Singsing”.
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How making pancakes can make a physical and chemical change.
Your brain is hungry. Here’s how to feed it.
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Ever wonder why we cook our food? We do it because it tastes good, of course, and because our customs and traditions are built around it. But we also cook our food for some basic biological reasons, because of evolution. Some scientists think that figuring out how to cook actually MADE us human!
If conversation gets a little dry around your holiday table, now you’ll have some awesome science to share with everyone!
Richard Wrangham – “Catching Fire: How Cooking Made Us Human” http://amzn.to/1cg5flN
“The Raw and the Stolen” (PDF) – Richard Wrangham et al. http://bit.ly/JTLYfe
(that one has some of the counterarguments, too)
Greg Laden’s summary: http://bit.ly/1dx46oc
Cooked Foods Needed for Early Human Brain: http://bit.ly/1l8bqJE
Man Entered the Kitchen 1.9 Million Years Ago: http://bit.ly/1c1vcB5
What made us human: http://bit.ly/19lp4cU and http://www.epjournal.net/wp-content/uploads/EP08340342.pdf
The story might not be quite so simple, though: http://blogs.plos.org/neuroanthropology/2010/10/28/food-for-thought-cooking-in-human-evolution/
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Joe Nicolosi – Director
Amanda Fox – Producer, Spotzen IncKatie Graham – Director of Photography
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Isaac Hammons – Audio Recordist
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Christopher Chiles, Motion Graphics
Kate Eads – Production Manager
Intro music – Victor Herbert Orchestra, “Chinese Dance of the Mirillitons from the Nutcracker 1913”
Body music – Podington Bear’s “AlgoRhythmNatural”
Special thanks to Thinkery Austin
Produced by PBS Digital Studios: http://www.youtube.com/user/pbsdigitalstudios
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The ability to make and use fire has fundamentally changed the arc of our evolution. The bodies we have today were, in many ways, shaped by that time when we first tamed fire.
Produced in collaboration with PBS Digital Studios: http://youtube.com/pbsdigitalstudios
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References:
http://humanorigins.si.edu/evidence/human-fossils/species/homo-erectus
http://humanorigins.si.edu/evidence/human-fossils/species/homo-heidelbergensis
Alperson-Afil, N. (2008). Continual fire-making by hominins at Gesher Benot Ya ‘aqov, Israel. Quaternary Science Reviews, 27(17-18), 1733-1739.
Barkai, R., Rosell, J., Blasco, R., & Gopher, A. (2017). Fire for a reason: Barbecue at middle Pleistocene Qesem cave, Israel. Current Anthropology, 58(S16), S314-S328.
Berna, F., Goldberg, P., Horwitz, L. K., Brink, J., Holt, S., Bamford, M., & Chazan, M. (2012). Microstratigraphic evidence of in situ fire in the Acheulean strata of Wonderwerk Cave, Northern Cape province, South Africa. Proceedings of the National Academy of Sciences, 109(20), E1215-E1220.
Blain, H. A., Agustí, J., Lordkipanidze, D., Rook, L., & Delfino, M. (2014). Paleoclimatic and paleoenvironmental context of the Early Pleistocene hominins from Dmanisi (Georgia, Lesser Caucasus) inferred from the herpetofaunal assemblage. Quaternary science reviews, 105, 136-150.
Carmody, R. N., & Wrangham, R. W. (2009). The energetic significance of cooking. Journal of Human Evolution, 57(4), 379-391.
Clark, J. D., & Harris, J. W. (1985). Fire and its roles in early hominid lifeways. African Archaeological Review, 3(1), 3-27.
Gowlett, J. A. (2016). The discovery of fire by humans: a long and convoluted process. Philosophical Transactions of the Royal Society B: Biological Sciences, 371(1696), 20150164.
Gowlett, J. A., & Wrangham, R. W. (2013). Earliest fire in Africa: towards the convergence of archaeological evidence and the cooking hypothesis. Azania: Archaeological Research in Africa, 48(1), 5-30.
Hlubik, S., Berna, F., Feibel, C., Braun, D., & Harris, J. W. (2017). Researching the nature of fire at 1.5 Mya on the site of FxJj20 AB, Koobi Fora, Kenya, using high-resolution spatial analysis and FTIR spectrometry. Current Anthropology, 58(S16), S243-S257.
MacDonald, K. (2017). The use of fire and human distribution. Temperature, 4(2), 153-165.
Pruetz, J. D., & LaDuke, T. C. (2010). Brief communication: Reaction to fire by savanna chimpanzees (Pan troglodytes verus) at Fongoli, Senegal: Conceptualization of “fire behavior” and the case for a chimpanzee model. American Journal of Physical Anthropology: The Official Publication of the American Association of Physical Anthropologists, 141(4), 646-650.
Roebroeks, W., & Villa, P. (2011). On the earliest evidence for habitual use of fire in Europe. Proceedings of the National Academy of Sciences, 108(13), 5209-5214.
Zink, K. D., & Lieberman, D. E. (2016). Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans. Nature, 531(7595), 500.
Free Cooking Gas For Every Home, Convert Your Kitchen Waste To Cooking Gas: GREAT IDEA!
This video shows how to convert kitchen wastes like food, vegetables and fruits to cooking gas. Imagine you will never need to buy gas to cook again.
Every home has one waste or the other, all you need is make a little digester that can process your gas for you and that is what this video will teach you.
I have a video on how you can maintain your digester, watch it here : https://www.youtube.com/watch?v=a-EqDXXBB98
Biogas Digester Explained: https://youtu.be/ZCbN4vjMcM0
Giving away Biogas Digester: https://www.youtube.com/watch?v=buItBplRgYc
#Bio-digester #Biogas #GreenEnergy #Switch2Green
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The story of LPG documentary, is showing in details what is LPG, where does LPG come from, what it is used for and everything you need to know about LPG. Discover all about LPG in this video!
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Hello Friends
This video is about the making of refined oil, harmful effects of refined oil,
I hope this video would help you to live a healthy life.
Thanks for watching
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Natural gas is fundamental to our way of life – we use it for cooking, heating, electricity and power. Over 90% of the natural gas used in Queensland comes from coal seams, but how is it formed and how is it produced? Take a look at how we go about developing our coal seam gas resources safely and sustainably, as we build a new industry that will power the Queensland economy for many years to come.
This video will show you how to produce cooking gas at home from food waste. The process is called anaerobic bio-degradation of organic matters.
The end product is Methane which is cooking gas.
Check out the link to learn how to construct a biodigester https://youtu.be/znDE0tcFLIk
Explains how cooking food changes it in many different ways.
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Speaker Series lecture by Dr. Richard Wrangham, Professor at Harvard University and co-director of the Kibale Chimpanzee Project
Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. Renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Dr. Wrangham will show that the shift from raw to cooked foods was the key factor in human evolution.
When our ancestors adapted to using fire, humanity began.
Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor.
Tracing the contemporary implications of our ancestors’ diets, Dr. Wrangham sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Dr. Wrangham will fascinate anyone interested in our ancient origins or in our modern eating habits.
Dr. Richard Wrangham is the Ruth Moore Professor of Biological Anthropology at Harvard University. He is co-director of the Kibale Chimpanzee Project, the long-term study of chimpanzees in Kibale National Park, Uganda. His research culminates in the study of human evolution in which he draws conclusions based on the behavioral ecology of apes. As a graduate student, Dr. Wrangham studied under Robert Hinde and Jane Goodall. He also helped the late Dian Fossey establish her eponymous Gorilla Fund to protect and research the Mountain Gorillas of Rwanda.
Tuesday, February 28, 2012 @ 6:30pm
Houston Museum of Natural Science
