Few Things about Antibiotics

Antibiotics are among the most frequently prescribed medications in modern medicine. Antibiotics cure disease by killing or injuring bacteria. The first antibiotic was penicillin, discovered accidentally from a mold culture. Today, over 100 different antibiotics are available to doctors to cure minor discomforts as well as life-threatening infections. Most antibiotics have 2 names, the trade or brand name, created by the drug company that manufactures the drug, and a generic name, based on the antibiotic's chemical structure or chemical class. Trade names such as Keflex and Zithromax are capitalized. Generics such as cephalexin and azithromycin are not capitalized.

Although antibiotics are useful in a wide variety of infections, it is important to realize that antibiotics only treat bacterial infections. Antibiotics are useless against viral infections (for example, the common cold) and fungal infections (such as ringworm).

Antibiotics may have interactions with other prescription and nonprescription medications. For example, Biaxin (an antibiotic) should not be taken with Reglan (a digestive system drug).

Antibiotics may have side effects. Some of the more common side effects may include:
-Soft stools or diarrhea
-Mild stomach upset
You should notify your doctor if you have any of the following side effects:
-Vomiting
-Severe watery diarrhea and abdominal cramps
-Allergic reaction (shortness of breath, hives, swelling of your lips, face, or tongue, fainting)
-Vaginal itching or discharge
-White patches on your tongue

It is important to learn how to take antibiotics correctly. Read the label to see how many pills to take and how often to take your medicine. Also, ask your pharmacist if there is anything you should know about the medication. An important question to ask is how the medication should be taken. Some medications need to be taken with something in your stomach such as a glass of milk or a few crackers, and others only with water. Taking your antibiotics incorrectly may affect their absorption, reducing or eliminating their effectiveness.

It is also important to store your medication correctly. Many children's antibiotics need to be refrigerated (amoxicillin), while others are best left at room temperature (Biaxin).
Take your entire course of antibiotics. Even though you may feel better before your medicine is entirely gone, follow through and take the entire course. This is important for your healing. If an antibiotic is stopped in midcourse, the bacteria may be partially treated and not completely killed, causing the bacteria to be resistant to the antibiotic. This can cause a serious problem if those now-resistant bacteria grow enough to cause a reinfection.

Some people are allergic to certain types of antibiotics, most commonly penicillin. If you have a question about a potential allergy, ask your doctor or pharmacist before taking the medicine.
Allergic reactions commonly have the following symptoms:
-Shortness of breath
-Hives
-Itching
-Swelling of your lips, face, or tongue
-Fainting

One of the foremost concerns in modern medicine is antibiotic resistance. Simply put, if an antibiotic is used long enough, bacteria will emerge that cannot be killed by that antibiotic. This is known as antibiotic resistance. Infections exist today that are caused by bacteria resistant to some antibiotics. The existence of antibiotic-resistant bacteria creates the danger of life-threatening infections that don't respond to antibiotics.

There are several reasons for the development of antibiotic-resistant bacteria. One of the most important is antibiotic overuse. This includes the common practice of prescribing antibiotics for the common cold or flu. Even though antibiotics do not affect viruses, many people expect to get a prescription for antibiotics when they visit their doctor. Although the common cold is uncomfortable, antibiotics do not cure it, nor change its course. Each person can help reduce the development of resistant bacteria by not asking for antibiotics for a common cold or flu.

Maaf: Antara Fitrah dan Tradisi

Scene 1:
Ahad malam sebelum tidur.........
Istri: sayang, dinda minta maaf dari hujung rambut sampai hujung kaki ya........ (manja)
suami: (terlalu mengantuk) he-eh...............

Isnin pagi selepas sholat subuh berjamaah............
istri: sayang, dinda minta maaf sekiranya selama ini dinda selalu buat silap dan salah ya......(sambil mencium tangan sang suami)
suami: (hairan, tapi buat tak kisah) he-eh, he-eh..........

Isnin malam sebelum tidur...........
istri: sayang, salah dan silap dinda mohon diampunkan ya............(manja)
suami: (terlalu suspense sehingga bangkit duduk di tepi katil) Yang dinda selalu minta maaf ni pasal apa? Ada buat hal besar kah?
istri:tak da lah, dinda cuma ikut kata ustadzah kat surau. Dia kata, istri kena selalu minta maaf pada suami. Minima dua kali sehari..........(jujur)
suami: isy, betul kah? (tak terjangkau akalnya) Betul dinda tak da buat hal di belakang na? (curiga)
istri: isy, kanda ni, betul lah...................
(niat hati ikhlas sebenarnya, tapi jadi timbul fitnah pulak)

Scene 2
Sepasang suami istri baru melepasi 6 bulan pertama fasa pernikahan mereka.

Isnin pagi, sang suami tengah menikmati sebungkus nasi lemak.........
suami: tan, mana kopi abang ni. Lekas lah, nanti abang terlambat pulak.
istri: (tergopoh-gopoh membawa secawan kopi) maaf abang, tadi Intan lupa masak air panas.
suami:(hendak minum kopi) ya Allah, intan, awat tak campur air sejuk sikit. Ini panas sangat ni, macam mana nak minum? (mula bengang)
istri: maaf abang, tadi intan lupa...........

Selasa malam,selepas makan malam.............
suami: Intan, tolong ambil specs abang dalam beg tu (sambil mengambil surat kabar)

trang........... bunyi sesuatu jatuh.
Suami: ya Allah, Intan, macam mana specs tu boleh jatuh. Tengok , habis pecah (geram)
istri: maaf abang, intan tak sengaja, tadi tangan intan basah......
suami: (naik angin) sikit-sikit minta maaf, sikit-sikit minta maaf. Itu yang hang tahu. Kalau buat kerja betul tak pa jugak. Hang ni tak reti buat kerja kah?
istri:..............(terkedu)

(Kerap sangat minta maaf pun tak boleh juga. Bukan semua orang suka.)

Scene 3
Di pagi raya yang indah. Keluarga Amin berkunjung ke rumah keluarga Faiz. Semua bermaaf-maaafan dan bersalam-salaman dengan riang gembira.

Faiz: Amin, mai sat.........(berbisik, sambil mengajak Amin berbincang di satu sudut rumah)
Amin: awat.....(mulutnya penuh dengan biskut raya)
Faiz: bila hang nak settle hutang tu. Aku dah pokai ni! (desperate)
Amin: Isy, hang ni, tak boleh tengok aku senang kah? Baru tadi kita bermaaf-maafan, ni hang dah nak kutip hutang pulak dah.
Faiz: maaf, maaf jugak. hutang hang bila nak bayar? Bussiness is bussiness, man. (geram)
Amin: relax, bro. Lepas raya aku settle lah. (sambil menyuap satu lagi biskut ke mulutnya)
Faiz: tak boleh, tak boleh. Aku nak esok juga hang settle kesemua. Kalau tak..........(mengugut)
Amin: ok........ok.........(sambil cabut lari)

(Ada sesetengah perkara yang tak boleh selesai hanya dengan minta maaf.)

Puisi: Refleksi Jiwa Sang Politisi

Bosan......
Jemu......
Berdiri kaku jiwa tanpa tangisan
Memandang cermin kalbu yang bisu

Kerja amal..........
Amal Bakti.........
Bakti Kasih........
Kasih Penyayang......
Semua sudah ku beri
Semua sudah ku tepati
Semua sudah kau nikmati
Semua sudah kau rasai

Apalagi yang Ku mahu?

Wang.........
Kuasa.........
Dunia.........
Ku ingin semua merangkak mengemis sayang
Ku ingin semua tunduk tanpa rasa
Ku ingin semua menyerah kalah dalam luka
Ku ingin semua jiwa mabuk kepayang

Salahkah aku
jika dapat ku ragut apa yang kau pun mahu?
Salahkah aku
jika dapat ku raih apa yang tak kau mampu?
Salahkah aku
jika ku genggam apa yang kau tahu?
Salahkah aku
jika ku rebut apa yang kau pun buru?

Peduli apa dengan luka
Peduli apa dengan bisa
Peduli apa dengan hina
Peduli apa dengan agama

Ikhlas?
ah, jangan kau soal aku dahulu
tak kah kau tahu
mungkin kau pun begitu
tapi sendiri tak tahu

Cocktail party:should it be a culture?

The official definition of a Cocktail according to the modern Merriam-Webster Dictionary is "an iced drink of wine or distilled liquor mixed with flavoring ingredients." That's a pretty broad definition, but reflects the modern practice of referring to almost any mixed drink as a Cocktail. A Mixed Drink is an alcoholic beverage of two or more ingredients. Typically, a base spirit is combined with other distilled spirits, mixers, sweetners, juices and water.
The term Mixed Drink can also refer more specifically to tall or short drinks with a spirit and mixer served over ice, such as the Gin and Tonic and Screwdriver.

The first published definition of the Cocktail appeared in an editorial response in The Balance and Columbian Repository of 1806. This read: "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters." It is this definition of ingredients that still refers to the "ideal cocktail." Bitters are a common bar ingredient that was considered a necessity in early bars but were left out of many drinks until their recent comeback thanks to an interest in classic cocktails. Many brands of bitters began as medicinal tonics but they found a home in cocktails as concentrated flavor stimulants that add a nice kick to the mix even though they are only used by the dash. The often secret formulas include a variety of herbs, fruits, spices and roots distilled in a base liquor.

There are as many stories behind the origin of the name Cocktail as there are behind the creation of the Margarita or the Martini. As always, some are preposterous, some believable and who knows, one may be the truth.

Anyone who drinks knows that there are some serious side effects. You may get hangover.
These are some of the symptoms of a hangover:
-Dehydration
-Dry mouth
-Tiredness
-Headache
-Nausea
-Weakness
-Anxiety
-Irritability
-Pessimism
-Difficulty concentrating
-Sensitivity to light and noise
-Trouble sleeping
-Suspension of the laws of gravity

Inspite of those bad effects, do you still like cocktail party? Think the best for your health!

Awas, bahaya mungkin mengintai!

Nak dijadikan cerita, Isnin lepas, tepat pukul 04.10 saya bangkit sahur. Lepas membasuh muka dan warm-up hidangan sahur, tepat pukul 04.15, terdengar bunyi telehone rumah berdering. Lama.......... dan memang bising. Bimbanglah pula si baby terjaga tak pasal-pasal. Satu perkara yang bermain dalam fikiran saya ketika itu, itu mesti my husband, sahur wake up call, seperti biasa. Tapi, kenapa guna telephone rumah.........ah, mungkin batterie handphonenya habis.

Entah mungkin kerana masih ada baki mengantuk, saya "perasan" itu memang my husband voice, dan dia suruh saya buka pintu. Saya pun bergegas mengambil kunci rumah, switch on lampu teres dan..........tengok-tengok dari sebalik langsir, ei, awat tak muncul-muncul juga. Nanti terlambat lah pula saya nak makan sahur ni. Itu perkara yang berlegar-legar dalam fikiran saya ketika itu.

Setelah menunggu 5 minutes, saya pun memutuskan nak pi toilet sekejap. Belum pun sempat melangkahkan kaki masuk toilet, telephone pun berbunyi lagi. Kali ini clear telinga saya boleh dengar "dia" suruh buka pintu. Tapi, sekali lagi yang ditunggu pun tak kunjung sampai. Geram menunggu terlalu lama saya pun meneruskan "kerja" saya, lalu makan sahur. Belum pun habis hidangan sahur, telephone berbunyi lagi, lama.......... dan akibatnya my baby terjaga, nasib baik tak menangis. Saya biar telephone itu berhenti sendiri,saya fikir kalau nanti husband dah depan pintu, saya bukalah nanti pintu tu.

Sambil menikmati sahur, tiba-tiba terfikirlah pula saya beberapa perkara yang membuat saya musykil yang "dia" adalah my husband. Saya pun kirim sms bertanya pada husband, mungkin memang dia yang call tadi. Ternyata..........tidak. Alahai, takutnya saya. Teringatlah pula saya dengan macam-macam kes samun dan bunuh ketika sahur, yang kerap berlaku kebelakangan ini. Husband pun bergegas datang dan "memeriksa" sekeliling rumah.

Apapun, hari itu laporan polis pun dibuat. Bilik Gerakan Polis pun sudah dihubungi. Bimbanglah akan keselamatan kami sekeluarga. Mungkin Tuhan masih sayangkan kami, sehingga perkara buruk tidak berlaku. Nasib baik ketika itu, fikiran waras masih melekat di kepala saya sehingga saya tidak terburu-buru membuka pinta. kalau tak, tak tahulah apa yang mungkin berlaku. Naudzubillah.

Sekarang kami lebih waspada. Macasm-macam cara "mempersenjatai" diri di guna, mulai dari senjata betul dan juga senjata ghaib yaitu memperbanyak doa. Bukanlah niat kita nak bunuh orang, tapi kalau dah pada saat yang terlalu kritikal, mungkin real weapon itu boleh membantu. Bab doa pula, mungkin tuhan nak beri peringatan, terlalu banyak lupa dan lalai kami sebagai hamba Allah dan itu adalah satu teguran.

Apapun, bagi anda di luar sana, berhati-hatilah. Kita tak tahu perkara buruk apa yang mungkin berlaku pada diri kita. Tapi setidaknya lakukan yang terbaik untuk melindungi diri dan keluarga. Walllahualam.

Haute Couture

France is the birthplace and contemporary heartland of Haute Couture. It has been described as the ultimate fashion laboratory because of its unique history of developing the highly-skilled artisans that produce the majority of custom made elements that outfit almost all of the fashion pieces found at the highest end of couture spectrum.

Haute Couture is the most rarefied of all fashion categories. Literally, Haute means elevated or high and Couture means dressmaker. Thus we get High Dressmaker or High Fashion. Haute Couture got it’s start in France at the very beginning of the 20th century and has remained a predominantly French phenomenon to this day.The houses generate more than 1 billion dollars in annual sales and employ close to 5,000 people. After World War II, during fashion's golden age more than 14,000 women wore couture. Today only 2,000 women in the world buy clothes in haute couture houses. Haute couture means designing for rich women, who can afford to pay the very high prices.

Couture is the only 100% unique fashion category. Each couture piece is unique, and constructed by only the finest artisans in each production category. In classic couture based in France designers utilize a dwindling but highly skilled set of old-school artisans who use only the finest, most costly, and most time consuming materials and methods for construction.

Haute couture refers to one of a kind, ornate "high" fashions, that are often conceptual and experimental in nature. Haute couture fashion represents a chance to create the best of the best - using the highest-quality textiles, and unique materials like aged leather, chain mail, or 24 karat gold. Haute couture projects give designers the opportunity to experiment with innovative sewing techniques, hand-sewing and beading, and to create fanciful, exquisite designs that are much more prestigious than ready-to-wear (mass market) collections.

Haute Couture is so specialized that it can mean many different things. It is the “most expensive” fashion around, in which this level of expense is only for the top fashion designers and houses, not many in the fashion world can charge such high amounts.

Haute couture is a multi-million dollar per-year industry - though most haute couture creations are extremely costly to produce. However, the notoriety and prestige of haute couture fashions (especially when worn by celebrities) have the unique ability to generate tremendous publicity for a design house - and that almost always leads to higher sales in the designer's ready-to-wear collections, which can often include simplified, more affordable versions of couture pieces.

Paris has long been known as the ‘City of fashion'. This is the place where it all began. There are haute couture houses like Chanel, Christian Lacroix, Nina Ricci, Yves Saint Laurent and Christian Dior. To be called an haute couture house, a business must belong to the Syndical Chamber for Haute Couture in Paris, which is regulated by the French Department of Industry.

Today, Paris must compete with Milan, Japan, and New York for the title of "epicenter" of the fashion world, but the history of high fashion has its roots firmly in France.

Xanthan Gum : it is not bubble gum

Xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. Xanthomonas campestris is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener.

Xanthan gum is a long chain polysacharide composed of the sugars glucose, mannose, and glucuronic acid. The backbone is similar to cellulose, with added sidechains of trisacharides (three sugars in a chain).A polysacharide is a chain of sugars. Some familiar polysacharides are starch and cellulose.

The trisacharide side chains of mannose and glucuronic acid make the molecule rigid, and allow it to form a right-handed helix. These features make it interact with itself and with other long chain molecules to form thick mixtures and gels in water.

Xanthan Gum is mainly made from starch, is a high molecular weight polysaccharide products.Xanthan gum can be used as stabliser ,thickener , emusifier and high viscosity agent in more than twenty industrial fields, such as food, pharmaceutical ,fine chemical, agriculture, oil drilling and exploitation , and so on .

Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat without the calories in low or non- fat dairy product.. It is also used in canned pet food to add "cling". Xanthan gum is also used as a substitute for wheat gluten in gluten-free breads, pastas and other flour-based food products.

In pastry fillings, it prevents "weeping" ( syneresis ) of the water in the filling, protecting the crispness of the crust. It has a very high viscosity (thickness) even when very little is used. When mixed with guar gum or locust bean gum , the viscosity is more than when either one is used alone, so less of each can be used.

Another use for xanthan gum is the stabilization and binding of cosmetic products. One advantage of xanthan gum is that a little goes an incredibly long way. Cosmetic manufacturers add a very small amount of xanthan gum to their cream-based products in order to keep the individual ingredients from separating. Despite the use of bacteria during processing, xanthan gum itself is not generally harmful to human skin or digestive systems, though some individuals may find they are allergic to it. Xanthan gum is often used whenever a gel-like quality is sought.

One lesser-known use of xanthan gum is in the oil industry. Oil companies often use water as a lubricant for oil well pumps, but regular water is not very thick. A natural thickener such as guar gum or xanthan gum can be added to the water in order to increase its viscosity, or thickness.

Colour Blindness: No one is perfect

The correct name for color blindness is color vision deficiency. Color vision deficiency is a term used to describe a number of different problems people have with color vision. These problems may range from a slight difficulty in telling different shades of a color apart to not being able to identify any color.

Most people with color vision deficiency can see colors, but they have difficulty differentiating between:
-particular shades of reds and greens (most common) or
-blues and yellows (less common).

The fact that color blindness is so much more prevalent among men implies that, like hemophilia, it is carried on the X chromosome, of which men have only one copy. (As in hemophilia, women are protected because they have two X chromosomes; a normal gene on one chromosome can often make up for a defective gene on the other).

People who are totally color blind, a condition called achromatopsia, can only see things as black and white or in shades of gray. But it is uncommon. People with achromatopsia almost always have additional problems with vision including reduced visual acuity, increased sensitivity to light (photophobia), and small involuntary eye movements called nystagmus.

Mutations in the CNGA3, CNGB3, GNAT2, OPN1LW, OPN1MW, and OPN1SW genes cause color vision deficiency.

To understand what causes color blindness, you need to know about the cones in your eyes. They are very small. These cones are cells on your retina, an area the size of a postage stamp that's at the back of your eye.

You have "red," "blue," and "green" cones, which are sensitive to those colors and combinations of them. You need all three types to see colors properly. When your cones don't work properly, or you don't have the right combination, your brain doesn't get the right message about which colors you're seeing. To someone who's color-blind, a green leaf might look tan or gray.

The most common form of color deficiency is red-green. This does not mean that people with this deficiency cannot see these colors at all; they simply have a harder time differentiating between them. The difficulty they have in correctly identifying them depends on how dark or light the colors are.

Another form of color deficiency is blue-yellow. This is a rarer and more severe form of color vision loss than red-green since persons with blue-yellow deficiency frequently have red-green blindness too. In both cases, it is common for people with color vision deficiency to see neutral or gray areas where a particular color should appear.

The severity of color vision deficiency can range from mild to severe depending on the cause. It will affect both eyes if it is inherited and usually just one if the cause for the deficiency is injury or illness.

Usually, color deficiency is an inherited condition caused by a common X-linked recessive gene, which is passed from a mother to her son. But disease or injury damaging the optic nerve or retina can also result in loss of color recognition. Some specific diseases that can cause color deficits are:
-diabetes
-glaucoma
-macular degeneration
-Alzheimer's disease
-Parkinson's disease
-multiple sclerosis
-chronic alcoholism
-leukemia
-sickle cell anemia

Other causes for color vision deficiency include:
-Medications : certain medications such as drugs used to treat heart problems, high blood pressure, infections, nervous disorders and psychological problems can affect color vision.

-Aging : the ability to see colors can gradually lessen with age.

-Chemical Exposure : contact with certain chemicals such as fertilizers and styrene have been known to cause loss of color vision.

Color deficiency can be diagnosed through a comprehensive eye examination. Testing will include the use of a series of specially designed pictures composed of colored dots, called pseudisochromatic plates, which include hidden numbers or embedded figures that can only be correctly seen by persons with normal color vision.

It is possible for a person to have poor color vision and not know it. Quite often, people with red-green deficiency aren't even aware of their problem since they've learned to see the "right" color. For example, tree leaves are green, so they call the color they see green. Also parents may not suspect the condition in their children until a situation causes confusion or misunderstanding. Early detection of color deficiency is vital since many learning materials rely heavily on color perception or color coding.

Unfortunately, there is no cure for hereditary color vision deficiency. If you have color vision deficiency, it is possible for you to learn to recognize color by other means. Some people learn to tell colors apart by brightness or location. Also, there are specially tinted eyeglasses that may help you to tell certain colors apart.

But if the cause is an illness or eye injury, treating these conditions may improve color vision.Though color vision deficiency can be a frustration and may limit participation in some occupations, in most cases it is not a serious threat to vision and can be adapted to your lifestyle with time, patience and practice.

Alcohol: Foe or Friend?

The word alcohol is derived from the Arabic word "alkuhl" which means "essence." Alcohol has been used as a medicine, as a food, as a solvent for therapeutic agents. Alcohol has also been used in religious ceremonies and social life throughout history.


Alcohol came to America with the explorers and colonists. The Mayflower landed at Plymouth in 1620 partly because they were running especially low on beer and the necessary ingredients to ferment more. Spanish missionaries brought grapevines and made wine. The Dutch distilled fermented mixtures in 1640, and in the Massachusetts Bay Colony, brewing ranked next in importance after milling and baking.


There are several types of alcohol: ethyl (drinking alcohol), methyl alcohol or wood alcohol, and isopropyl (rubbing) alcohol. Small amounts (about 4 ml) can cause blindness and larger amounts are fatal. Methyl alcohol is added to ethyl alcohol (ethanol or grain alcohol) for industrial use. Ethylene glycol is used in antifreeze. Isopropyl alcohol is used in rubbing alcohol as an antiseptic, and is toxic. Pure ethyl alcohol or ethanol is the active ingredient in alcoholic drinks.


The process of making alcohol is called fermentation. Several basic ingredients such as sugar, water, yeast and warm temperatures are required for this process. Alcohol is produced by yeast, which breaks down sugar, by a metabolic form of combustion and releasing carbon dioxide and forming water and ethyl alcohol as a waste product.
Fermentation continues until the sugar supply is exhausted or the concentration of distillation involves boiling the fermented drink and gathering the condensed vapor in a pipe. Distillation can increase the concentration of alcohol to 50% or more. The amount of alcohol is expressed either as percentage, by volume or the proof system. The percentage of alcohol volume is one-half the proof number. A 100-proof whisky has a 50% alcohol content.
Alcohol acts on the central nervous system as a depressant. Users of moderate amounts of alcohol experience relief from anxiety and disinhibition. The effects of alcohol on individuals vary and are often unpredictable. One person can become euphoric, friendly and talkative, while others become aggressive and hostile.
Alcohol is rapidly absorbed into the bloodstream from the small intestine, and less rapidly from the stomach and colon. In proportion to its concentration in the bloodstream, alcohol decreases activity in parts of the brain and spinal cord. The drinker's blood alcohol concentration depends on:
-the amount consumed in a given time
-the drinker's size, sex, body build, and metabolism
-the type and amount of food in the stomach.
Once the alcohol has passed into the blood, however, no food or beverage can retard or interfere with its effects. Fruit sugar, however, in some cases can shorten the duration of alcohol's effect by speeding up its elimination from the blood.
Combining alcohol with other drugs can make the effects of these other drugs much stronger and more dangerous. Many accidental deaths have occurred after people have used alcohol combined with other drugs. Cannabis, tranquillizers, barbiturates and other sleeping pills, or antihistamines (in cold, cough, and allergy remedies) should not be taken with alcohol. Even a small amount of alcohol with any of these drugs can seriously impair a person's ability to drive a car, for example.
Long-term effects of alcohol appear after repeated use over a period of many months or years. The negative physical and psychological effects of chronic abuse are numerous; some are potentially life-threatening.

Citric Acid In Use

Citric Acid anhydrous appears as an odorless white crystalline granule with a strong acidic taste. It is very soluble in water, freely soluble in alcohol and slightly soluble in ether.
Citric Acid is a constituent of fruit and soft drinks and other food products. Uses include flavor enhancement, bacterial inhabitant, pH adjustment, and as an anti oxidant.

In food application:

-Beverage
Citric acid is the acidulant of choice in the beverage industry. Citric acid is used extensively in carbonated beverage for flavoring and buffering properties.. Their high solubilities make them ideal for syrup concentrates. Citric acid is also used in non-carbonated beverages as flavoring agents and buffers. They also increase the effectiveness of anti-microbial preservatives. Modifications such as juice-added beverages, low calorie beverages, and thirst quenchers use citric acid alone and in combinations with citrate salts.

-Canning Industry
Citric acid lowers the pH to reduce heat processing, chelates trace metals to prevent enzymatic oxidation and color degradation, and enhances the flavor.

-Confections
Citric acid is utilized in the confection industry. Citrates control sugar inversion, optimize gel-setting characteristics, provides tartness and enhance flavor.

-Coffee Creamers
Sodium citrate is used in dairy and non-dairy creamers to stabilize the casein. This prevents feathering of the creamers when added to hot beverages.

-Dietary Calcium Supplements
Citric acid in the from of calcium citrate is used as a dietary calcium supplement. Studies have shown that calcium citrate is more bio-available than calcium carbonate.

-Dry Beverage
Citric acid is used in dry powder beverages for flavor and pH control.
In artificially sweetened beverages citric acid add the bulk and mouth feel normally obtained from the sucrose.

-Jams & Jellies
Citric acid used in jams and jellies to provide tartness and to control the product pH for optimum gelation.

-Fruit and Vegetable Processing
Citric acid is used to inhibit enzymatic and trace metal-catalyzed oxidation reactions which can cause color and flavor deterioration it is often used with ascorbic acid for this purpose. The stability of frozen foods is optimized by the presence of citric acid.

-Oil
Citric acid is utilized in Canola oil de-gumming. Citric acid is also used in the deodorization and hydrogenation steps in oil processing to chelate trace metals which can catalyze rancidity reactions.

-Pudding/Pie Fillings
Fumaric Acid is used in pudding and pie fillings to provide pH control. The non-hygroscopic nature of Fumaric acid lends itself to the less expensive packaging of these product.

-Process Cheese
Sodium Citrate is used in the process cheese industry. Sodium citrate functions as an emulsifying salt to stabilize the water and oil phases of the cheese and improves body and texture.

In industrial applications:

-Algicides
Citric Acid is used to chelate copper in formulations used to kill algae in reservoirs and natural waters. The citric acid chelates the copper, then slowly releases it resulting in extended time of effectiveness.

-Animal Feed
Citric acid is used in animal feeds to form soluble, easily digestible chelates of essential metal nutrients, enhance response to antibiotics, enhance flavor to increase food uptake, to control gastric pH and improve the efficiency of the feed.

In the slaughter operation, sodium citrate is used to prevent the coagulation or clotting of fresh blood. Calcium is an essential mineral for the clotting mechanism to occur. Citrate chelates the calcium, thus preventing the coagulating from taking place.

-Cigarettes
Air-cured tobacco smoke is often alkaline, giving harsh and irritating flavors. Citric acid and other components are added to balance the flavors. Citric acid is also used in cigarette paper to control the burn rate. This ensures the tobacco and paper burn at the same rate.

-Circuit Boards
Citric acid can be used to clean circuit boards prior to soldering. Although more costly than mineral acids, citric acid has the advantage of being environmentally friendly.

-Concrete Admixture
Citric acid is added to concrete formulations to retard the set rate and reduce the amount of water required. In the retarding the set rate, the Citrate interferes with the hydration of portland cement. In its role as a water reducer, citrate acts as a dispersants, reducing the viscosity of the cement slurry so less water is needed to make a workable mixture.

-Detergents
The largest industrial application for citrates is the detergent industry. In liquid detergents, sodium citrate is used as a builder, to increase the effectiveness of the surfactants, due to its high solubility and bio-degradability.
In powder detergents, sodium citrate is used as a co-builder and processing aid. Sodium citrate also contributes alkalinity to enhance surfactant performance. The environmentally friendly nature of sodium citrate is a major factor in the use of citrates in the detergent industry.

-Enhanced Oil Recovery
Aluminum citrate is used for in-situ gelling of polymers in polymer flooding operations. The citrate controls the rate of availability of the aluminum ion.

-Environmental Aspects
Many of the following industrial applications utilized citric acid due to its environmentally friendly properties.. Citric acid is found throughout nature in many fruits and vegetables and is a natural component in metabolic processes. Citric acid is highly biodegradable and is an affirmed GRAS food additive.

-Fertilizer Micronutrients
Citric chelates of iron, copper, magnesium, manganese and zinc are used to correct soil deficiencies because they are soluble in water at normal soil pH. Metal sulfates are dissolved in water and citric acid followed by neutralization with ammonia. The soluble citrate chelate promotes the transfer of the metal nutrient into the plant's root or leaf system the biodegradability of citric acid is important for this application.

-Fossil-Fuel Power Plants
Ammoniated citric acid is used to clean metal oxides from the water side of steam boilers with a two-step single-fill operation the resulting surface is clean and passivated. The cleaning solution can easily and safely be disposed of by incineration or liming.

-Hard Surface Cleaners
Citric acid is used in liqued hard surface (floor). Citrate acts as a scale-dissolver, buffer and as an anti-redeposition agent.

-Hair Shampoos and Rinses
Citric acid is added to hair care formulations to adjust the pH, act as a buffer and chelate metal ions to prevent discoloration and decomposition the presence of the citric ion stabilizes the formulation.

-Nuclear Reactors
Citric acid is utilized in nuclear reactors to remove mill scale from welding operations. HC1 cannot be used due to the possibility of chloride stress fracturing of the stainless steel.

-Oil Well Acidizing
Citric acid is used in oil well acidizing to prevent the formation of insoluble gels of iron hydroxide. Wells are typically injected with HC1, oxidation reactions can occur which cause formation of insoluble iron hydroxide gels. These gels interfere with pumping hydroxide gels. These gels interfere with pumping operations. Citric acid is added to the well to chelate the iron thus preventing the gel formation.

-Radiator
Sodium citrate is used in radiator cleaning formulations to chelated metal from the metal oxide scales and to maintain the pH

-Ship Bilge and Reverse Osmosis Cleaning
Citric acid is used as a chelating agent in cleaning bilges and desalination units aboard ships.
In bilge cleaning, citric acid is used for rust removal. In desalination units, citric acid solutions are used to remove iron, calcium and other cations which foul the cellulose acetate membranes used in reverse-osmosis systems. Citric acid will solubilize these ions without damaging the membranes.

-Paint Industry
In the paint industry citric acid is used to retard the setting of titanium dioxide, the most common pigment used in paints and other coatings.

-Paper
Citric acid is added to the pulp slurry prior to bleaching to control paper staining by sequestering metal ions.

-Pet Food
In the animal feed industry, the primary use of citric acid is in pet food, where it is the flavor enhancer of choice. Fumaric acid is also used in this application

-Pharmaceuticals
Citric acid is widely used as a flavoring and stabilizing agent in pharmaceutical preparations. It is used in liquid preparations to enhance fruit flavors and to impart a desirable tart taste that helps mask medicinal flavors.
Citric acid help maintain stability of the active ingredients by buffering aqueous solutions, sequestering trace metals, and assisting in the dispersion of suspensions.
Citric acid in syrups, elixirs, of suspensions and solutions is considered a well established market.
The largest use of citric acid in the pharmaceutical industry is for the effervescent effect it produces when combine with bicarbonates or carbonates in antacids and dentrifices. Effervescence, beside improving palatability, can greatly improve the solubility of co-constituents.

-Plating
Citric acid is used as a chelating agent to control the deposition rate of metals in both electroplating and electroless plating operations. It is also used to buffer the pH of the plating bath.

-Textiles
In textile finishing, citric acid is used to adjust pH, as a buffer and as a chelating agent in dye operations and in durable-press finishes using glyoxal resins. In this application citric acid is easier and sager to work with than acetic acid.

-Water Softener Resin
Citric acid is mixed in the salt to chelate iron from fouled water softener resins in both home and commercial systems.

Recognizing gaucher disease

Gaucher disease is a chronic, progressive, inherited genetic disorder. People with Gaucher disease lack sufficient levels of a particular enzyme. As a result of this enzyme deficiency, a fatty material, or lipid, accumulates in the body. Lipid accumulation in organs and bones can cause mild to severe symptoms that can appear at any time throughout life, from infancy to adulthood.

The signs and symptoms of Gaucher disease are a result of the progressive accumulation of Gaucher cells in the body. Gaucher cells typically accumulate in the spleen, liver, and bone marrow. However, they may also collect in other tissues, including the lymphatic system, lungs, skin, eyes, kidney, heart, and in rare instances, the nervous system.

Symptoms can appear at any age, but usually are first noticed in childhood or adolescence. They include:
-easy bleeding and bruising
-excessive fatigue
-anemia
-weak bones fracturing too easily
-bone and joint pain
-enlargement of the belly through increase in the volume of spleen and liver.

The type and severity of symptoms can vary widely among individuals. Some individuals do not experience any symptoms until they are elderly, while others may develop life-threatening conditions during childhood. Gaucher disease is progressive and, if left untreated, will usually become worse over time.

Gaucher disease is divided into two major types—neuronopathic and non-neuronopathic disease—based on the particular symptoms of the disease. In non-neuronopathic disease most organs and tissues can be involved, but not the brain. In neuronopathic disease the brain is also involved

Gaucher disease is an inherited, genetic disorder. People inherit two copies of every gene—one from each parent. Every human being carries an estimated 8 to 10 genes in each cell of their body that are mutated, or “changed”. Some gene changes do not have much impact, but other changes may cause disease in the affected individuals. Just like normal genes, mutated genes are passed from one generation to another.


The genes for production of the enzyme glucocerebrosidase are passed from parent to child. In patients with Gaucher disease, two copies of the glucocerebrosidase gene that the individual inherited from his or her parents are both defective; thus, the glucocerebrosidase is unable to function normally.

A person with just one defective gene and one normal gene for glucocerebrosidase is a ‘carrier’ of Gaucher disease. (Glucocerebrosidase is the enzyme that is missing or deficient in Gaucher disease.) Carriers do not develop the disease because one of the two genes is normal, so enough normal enzyme is produced to prevent the fatty substance glucocerebroside from accumulating in cells. Although Gaucher carriers will not have symptoms of the disease themselves, the odds are 50:50 that the “Gaucher gene” will be passed on to each of their children.

Treatments included various pain reduction therapies, blood transfusions, orthopedic surgery for bones and joints, and possible splenectomy (removal of spleen). There are two major approaches to disease-specific therapies for Type 1 Gaucher disease: enzyme replacement therapy and substrate reduction therapy. However, You should discuss any specific treatment option with your physician.

Death Note

"Terkesan" dengan image hantu yang comel, Jumat lepas saya beranikan diri menonton film Jepun di 8tv. Ternyata ianya tak lah menakutkan seperti yang saya sangkakan. Malah ada makna dan pengajaran tersirat yang cukup penting di dalamnya.

Dalam film itu dikisahkan seorang remaja Jepun bernama Light Yagami anak seorang ketua police, bertemu dan "bersahabat" dengan dewa maut bernama Ryuk. Singkat cerita, sang dewa maut memberinya death note/nota kematian yang dengan note itu Light atau nama samarannya Kira boleh membunuh siapa sahaja dengan mudah,bahkan tanpa menyentuhnya secara fizikal. Awalnya ramai yang menganggap Kira sebagai hero kerana "mencabut nyawa" para penjenayah. Tapi lama-kelamaan nafsu tamak dalam dirinya membuatkan ia sanggup membunuh siapa sahaja yang menghalang langkahnya. Bahkan pada akhir cerita ia tergamak mencabut nyawa kekasihnya sendiri, Shiori, semata-mata nak menutup identity sebenarnya dan dengan itu pula ia diterima menyertai unit khas police.

Kalau anda melihat senario dunia sekarang, begitulah lebih kurang gambarannya. Tak payah guna "dewa maut" pun, ramai yang terkorban. Mula dari pembunuhan para peminpin dunia hinggalah berbagai bentuk perang yang semua berpunca dari nafsu serakah dan keinginan untuk berkuasa dan menguasai pihak lain.

Kita mungkin tak tahu siapa yang "menulis" death note secara individu, tetapi kita boleh mengagak siapa yang menjadi dalang kekacauan di dunia ini. Terlalu ramai innocent soul yang menjadi mangsa. Tak tahulah bila semua akan berhenti. Selagi hayat dikandung badan, mungkin selagi itu pulalah kita selalu berperang dengan "evil" yang bukan saja ada di luar sana, tapi juga ada dalam sendiri. Moga-moga puasa kita di bulan Ramadhan ini mampu mendidik jiwa-jiwa yang kering kerontang menjadi jiwa-jiwa yang penuh iman, bersih dari segala bentuk penghambaan selain kepada Allah dan jauh dari sifat serakah yang mengheretnya ke arah kekufuran. Amin.