Minerals and rocks

A mineral is a obviously occurring, inorganic solid with a definite chemical composition and a crystalline structure. A rock is an collective of one or more minerals. (A rock may also include organic remains and mineraloids.) Some rocks are mostly composed of just one mineral. For example, limestone is a sedimentary rock composed almost wholly of the mineral calcite. Other rocks have many minerals, and the specific minerals in a rock can vary widely. Some minerals, like quartz, mica or feldspar are general, while others have been found in only one or two locations worldwide. The vast majority of the rocks of the Earth's crust consist of quartz, feldspar, mica, chlorite, kaolin, calcite, epidote, olivine, augite, hornblende, magnetite, hematite, limonite and a few other minerals.Over half of the mineral species identified are so rare that they have only been found in a handful of samples, and many are known from only one or two small grains.
Commercially costly minerals and rocks are referred to as industrial minerals. Rocks from which minerals are mined for economic purposes are referred to as ores (the rocks and minerals that remain, after the desired mineral has been separated from the ore, are referred to as tailings).

Fever

Fever is a common medical symptom that describes an increase in internal body temperature to levels that are above normal (37°C, 98.6°F). Fever is most accurately characterized as a temporary elevation in the body’s thermoregulatory set-point, which is regularly by about 1-2°C. Fever differs from hyperthermia, which is an increase in body temperature over the body’s thermoregulatory set-point .
The elevation in thermoregulatory set-point means that the previous "normal body temperature" is considered hypothermic, and effector mechanisms kick in. The person who is increasing the fever has a cold sensation, and an increase in heart rate, muscle tone and shivering attempt to counteract the perceived hypothermia, thereby reaching the new thermoregulatory set-point.

Storage of vegetables

Potatoes and other root vegetables ought to be stored in a dark, cool, and dry place to prevent mold, greening and sprouting.
During storage leafy vegetables lose moisture and vitamin C degrades quickly. They must be stored for as short a time as possible in a cool place in a container, such as a plastic bag.
Many root vegetables can be stored during winter in a root cellar. Care should be taken in kind the properties and vulnerabilities of the particular roots to be stored. Many can last through to early spring and be nearly as healthful as when fresh.

Cooking apple

A cooking apple is an apple that is used mainly for cooking rather than eating fresh. They are normally a lot less sweet and more sour than eating varieties, and have a firm flesh that doesn't break down too much when cooked. Apples can be seared in an oven and served with custard or put into an apple pie or apple crush. In the UK apples are boiled and mashed and served as apple paste with roast pork. A baked apple is one that has been baked in an oven awaiting it has become soft. The core is generally removed and often stuffed with fruits, brown sugar, raisins, or cinnamon.

Cloud

The color of a cloud tells much about what is going on inside the cloud. Clouds form when comparatively warm air containing water vapor is lighter than its surrounding air and this causes it to rise. As it rises it cools and the vapor condenses out of the air as micro-droplets. These tiny particles of water are relatively densely packed, and sunlight cannot penetrate far into the cloud before it is reflected out, giving a cloud its characteristic white color. If the cloud is sufficiently large, and the droplets within are spaced far enough apart, it may be that a proportion of the light which enters the cloud is not reflected back out before it is absorbed This process of reflection/absorption is what leads to the range of cloud color from white through grey through black. For the same reason, the undersides of large clouds and heavy overcasts appear various degrees of grey; little light is being reflected or transmitted back to the observer.Other colors occur naturally in clouds. Bluish-grey is the result of light scattering within the cloud. In the visible spectrum, blue and green are at the short end of light's visible wavelengths, while red and yellow are at the long end. The short rays are more simply scattered by water droplets, and the long rays are more likely to be absorbed. The bluish color is evidence that such scattering is being produced by rain-sized droplets in the cloud.A more ominous color is the one seen commonly by severe weather observers. A greenish tinge to a cloud is produced when sunlight is scattered by ice. A cumulonimbus cloud which shows green is a pretty sure sign of imminent heavy rain, hail, strong winds and possible tornados. Yellowish clouds are rare, but may occur in the late spring throughout early fall months during forest fire season. The yellow color is due to the presence of smoke. Red, orange and pink clouds occur almost wholly at sunrise/sunset and are the result of the scattering of sunlight by the atmosphere itself. The clouds themselves are not that color; they are merely reflecting the long rays of sunlight which are predominant at those hours. The effect is much the same as if one were to shine a red spotlight on a white sheet. In combination with large, mature thunderheads, this can produce blood-red clouds.

Public transport

Public transport, public transportation, public travel or mass transit comprises all transport systems in which the passengers do not tour in their own vehicles. While it is generally taken to include rail and bus services, wider definitions would comprise scheduled airline services, ship, taxicab services etc. – any system that transports members of the universal public. A further restriction that is sometimes practical is that it must take place in shared vehicles that would bar taxis that are not shared-ride taxis.

Journalism Basics

Journalism is a concrete, professionally oriented major that involves gathering, interpreting, distilling, and other reporting information to the general audiences through a variety of media means. Journalism majors learn about every possible kind of Journalism (including magazine, newspaper, online journalism, photojournalism, broadcast journalism, and public relations).
That's not all, though. In addition to dedicated training in writing, editing, and reporting, Journalism wants a working knowledge of history, culture, and current events. You'll more than likely be required to take up a broad range of courses that runs the range from statistics to the hard sciences to economics to history. There would also be a lot of haughty talk about professional ethics and civic responsibility too - and you'll be tested on it. To top it all off, you'll perhaps work on the university newspaper or radio station, or possibly complete an internship with a magazine or a mass media conglomerate.