Mercedes-Benz E-Class (C207)

The Mercedes-Benz E-Class (C207 and A207) are the respective coupé and convertible versions of the fourth generation Mercedes-Benz E-Class automobile. Sold since 2009 by Mercedes-Benz, the C207 and A207 replaced the previous C209/A209 CLK-Class models. Like the CLK-Class predecessor water bottle sports, the C207/A207 E-Class are derived from the C-Class. Sedan and station wagon models of the E-Class of the same vintage are built on their own platform and are known as the W212 and S212. The coupé and convertible share a more aggressive, swifter look than the sedan and saloon, with a more svelte front and a sleeker bonnet.

The C207 E-Class shares its platform with the W204 C-Class sedan. Therefore, wheelbases are identical, the axle tracks are within a tenth of an inch of each other, and are about two inches narrower than the front and rear tracks of the W212 E-Class sedan. While the W212 E-Class sedan is built at the Sindelfingen plant, the E-Class C207 coupe is built in the Bremen plant alongside the W204 C-Class. Mercedes-Benz is defensive about this relationship, clarifying the original media reports by announcing that the C207 shares approximately 60 percent of its mechanical components with the W212. However, this includes powertrain and other technologies that are shared with the E-Class but does not alter the fact that the fundamental structure is W204 derived. Motor Trend, along with other media outlets reported that the coupe „feels nothing like the new E-Class sedan“ to drive subzero water bottle. Mercedes-Benz actually intended for the C207/A207 to be called CLK custom glass water bottles, but moved over to the E-Class name later on.

The A207 cabriolet was unveiled January 11, 2010 at the North American International Auto Show in Detroit, Michigan, USA. It went on sale March 27, 2010 in Europe and in May 2010 in the United States.

Models available in the USA are the E350 (302 bhp) and E550 (402 hp) version. The US versions of the cabriolet feature the AIRSCARF system (a neck-level heating system for front occupants) and the new AIRCAP windshield spoiler system, deflecting air over the cabin for reduced draft and wind noise.

In Australia, a 1.8-litre four-cylinder E250 CGI model is available, as well as a 2.1-litre four-cylinder diesel model known as the E250 CDI. AIRSCARF and AIRCAP are the only options on the E250 models.

Pennington Gap, Virginia

Pennington Gap is the most populous town in Lee County, Virginia, United States. The population was 1,781 at the 2000 census.

The Lee Regional Medical Center was in Pennington Gap until it closed in October 2013, and the United States Penitentiary, Lee is nearby.

The Pennington Gap post office was established in 1891.

Pennington Gap is located at (36.756580, -83.029375).

According to the United States Census Bureau, the town has a total area of 1.5&nbsp meat mallet alternative;square miles (3.9 km²), all of it land.

Pennington Gap is located at the junction of US Route 58 and US Route 421.

As of the census of 2000, there were 1,781 people, 811 households, and 480 families residing in the town. The population density was 1,174.0 people per square mile (452.4/km²). There were 950 housing units at an average density of 626.2 per square mile (241.3/km²). The racial makeup of the town was 95.28% White, 3.43% African American, 0.39% Native American, 0.28% Asian, and 0.62% from two or more races. Hispanic or Latino of any race were 0.67% of the population.

There were 811 households out of which 22.9% had children under the age of 18 living with them, 40.4% were married couples living together, 16.2% had a female householder with no husband present, and 40.8% were non-families. 37.5% of all households were made up of individuals and 16.8% had someone living alone who was 65 years of age or older. The average household size was 2.15 and the average family size was 2.84.

In the town the population was spread out with 20.5% under the age of 18, 7.2% from 18 to 24, 25.4% from 25 to 44, 25.3% from 45 to 64, and 21.6% who were 65 years of age or older. The median age was 42 years. For every 100 females there were 81.4 males. For every 100 females age 18 and over, there were 74.6 males.

The median income for a household in the town was $18,056, and the median income for a family was $27,875. Males had a median income of $27,885 versus $18,625 for females. The per capita income for the town was $13,742. About 28.3% of families and 31.3% of the population were below the poverty line, including 42.0% of those under age 18 and 24.7% of those age 65 or over.

The Federal Bureau of Prisons United States Penitentiary, Lee is located in the Lee County Industrial Park in unincorporated Lee County, Virginia, near Pennington Gap. Beginning on September 15 new assistant town manager A Keith Harless LP.

Lee County Public Schools operates schools in the county.

Pennington Elementary School was located on Morgan Avenue, consisting of three buildings built at various times, 1912, 1917, and 1937. The elementary school was torn down in late 1989 and Lee Bank and Trust Company constructed on its site.[citation needed]

In 1989, with the consolidation of many of the county’s high schools at the newly constructed Lee High School, the old Pennington High School was converted into Pennington Middle School (grades 6-8) water bottle sports. Grade 5 was moved to Dryden Primary and Elk Knob Elementary to make room for more teachers.[citation needed]

The climate in this area is characterized by hot, humid summers and generally mild to cool winters. According to the Köppen Climate Classification system, Pennington Gap has a humid subtropical climate, abbreviated „Cfa“ on climate maps.

John Rarity

John G. Rarity FRS is professor of optical communication systems in the department of Electrical and Electronic Engineering at the University of Bristol, a post he has held since 1 January 2003 Stainless Steel Mug 12 oz. He is an international expert on quantum optics, quantum cryptography and quantum communication using single photons and entanglement. Professor Rarity is a member of the Quantum Computation and Information group and quantum photonics at the University of Bristol.

Prior to moving to the University of Bristol in 2001, Rarity worked as a physicist at the Defence Evaluation and Research Agency (DERA) arm of the UK Ministry of Defence.

Notable early achievements while at DERA included demonstrations of quantum interference and non-locality over large distances, demonstrating a violation of Bell’s Inequality over 4 km of optical fibre in 1994. These experiments were followed by work in quantum cryptography, resulting in his team at DERA setting a world record of 1.9 km range for free space secure quantum cryptography. A collaboration with Ludwig-Maximilian University, Munich in 2002 successfully demonstrated an open air quantum cryptography experiment over a distance of 23.4 km boys goalie gloves.

Since moving to the University of Bristol, Professor Rarity has built up a group working in experimental quantum optics. One project which has received substantial publicity recently in collaboration with the Quantum Information Processing group at HP Labs is developing affordable quantum key distribution systems. The scheme reduces the cost by using pulsed LEDs rather than lasers as the source of transmitted qubits.

In 2007 Professor Rarity collaborated in a demonstration of quantum key distribution using free space optical communications over 144 km between the islands of Tenerife and La Palma water bottle sports.

Rarity was elected a Fellow of the Royal Society (FRS) in 2015.

Grand Ballon

The Grand Ballon (German: Großer Belchen) or Great Belchen is the highest mountain of the Vosges, located 25 kilometres northwest of Mulhouse, France. It is also the highest point of the Alsace French region.

Some still call it Ballon de Guebwiller, after the name of the closest town, Guebwiller water bottle insulated, located 8 km to the east. It is 1,423.7 metres high, according to the Institut Géographique National (IGN).

The well known Route des Crêtes (French for „route of the peaks“) circumvents the mountain top around east, crossing a mountain pass at an altitude of 1,343 m, between Le Markstein winter sports station and Hartmannswillerkopf, a rocky spur.

The mountain is part of the so-called Belchen System, a group of mountains with the name „Belchen“ (in German) that may have been part of a Celtic sun calendar.

Along with the Hohneck the summit of the Grand Ballon is the coldest and windiest point in Alsace water bottle sports. A record low of -30.2 °C was recorded 10 February 1956, a record high of 29 °C was recorded 13 August 2003. The difference between the Grand Ballon and the neighboring plain (Mulhouse area) usually ranges from 7 °C to 10 °C and is higher in summertime.

Winter snow cover is usually more than 1.50 metres (4 ft 11 in) above 1,350 metres (4,430 ft) of altitude. The highest snow accumulation ever recorded was 3.70 metres (12.1 ft) 7 March 2006; in 1969 and 1970 the snow cover was above 3 metres (9.8&nbsp heart necklace;ft).

The road over the pass to the north of the mountain is occasionally used in the Tour de France, the first crossing being in 1969. It is the only Hors categorie (beyond categorization) climb in northern France.


Båtmøll (Gelechiidae) er en familie gruppe av sommerfugler. Båtmøll tilhører overfamilien Gelechioidea, en av mange små sommefugltyper som vanligvis omtales som møll.

Båtmøll finnes i hele Norge waist pack water bottle holder. Det er 732 arter i Europa, inkluder eventuelle underarter (varianter). Totalt sett er det beskrevet rundt 4500 arter, men det finnes mange flere, hittil ubeskrevne.

Små til middelsstore (vingespenn 6- 35 mm) steel water bottle online, vanligvis slanke møll, ofte brokete farget, noen metallfargede. Antennene er trådformede og ganske lange. Vingene er lange og smale umbro football socks, med lange hårfrynser langs den ytterste delen av forvingens bakkant og langs bakvingens for- og bakkant. Bakvingene er karakteristisk innbuktede bak spissen, som er markert uttrukket. Beina er forholdsvis lange.

Båtmøllenes larver lever på et vidt spektrum av ulike planter, og utnytter over 80 forskjellige familier av nakenfrøete planter og blomsterplanter. I tillegg er det kjent noen få arter som lever på bregner og moser, og en del som spiser dødt plantemateriale eller frø water bottle sports. De fleste lever som utvokste larver i hylstere rundt plantenes skudd, mens de unge larvestadiene gjerne minerer inne i blader. Noen borer i stengler eller røtter, og noen få lever i galler som de får planten til å danne. De voksne møllene flyr vanligvis om natten. Båtmøllene er mest artsrike i tempererte områder, blant annet har de forholdsvis mange arter i ørkner og andre tørkeutsatte områder.

Flere arter er skadedyr på planter og trær. En av artene, Furuskuddmøll, er en av de mange skadedyr på furutrær. Arten Pectinophora gossypiella er et alvorlig skadedyr på bomull. Sitotroga ceralella finnes over det meste av verden og gjør skade på lagret korn, mens Phthorimaea operculella angriper poteter.

Chicken feet

Chicken feet are a part of the chicken that is cooked in China, Indonesia, Korea, Thailand, Laos, Malaysia, Trinidad and Tobago, Ukraine, Russia, Romania, Moldova, Italy water bottle sports, Jamaica, South Africa, Peru, Mexico, Philippines, Cambodia and Vietnam. After an outer layer of thin skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken’s meat. Being mostly skin, chicken feet are very gelatinous.

Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup or main dish. They are interchangeably called Fèng zhuǎ (鳯爪, phoenix claws), Jī zhuǎ (鷄爪, chicken claws), and Jī jiǎo (雞脚, chicken feet).

In Guangdong and Hong Kong, they are typically deep fried and steamed first to make them puffy before being stewed and simmered in a sauce flavoured with black fermented beans, bean paste, and sugar; or in abalone sauce.

In mainland China, popular snack bars specializing in marinated food such as yabozi (duck’s necks) also sell lu ji zhua (鹵雞爪, marinated chicken feet), which are simmered with soy sauce, Sichuanese peppercorn, clove, garlic, star anise, cinnamon and chili flakes. Today, packaged chicken feet are sold in most grocery stores and supermarkets in China as a snack, often seasoned with rice vinegar and chili. Another popular recipe is bai yun feng zhao (白雲鳯爪), which is marinated in a sauce of rice vinegar, rice wine flavored with sugar, salt, and minced ginger for an extended period of time and served as a cold dish. In southern China, they also cook chicken feet with raw peanuts to make a thin soup.

The huge demand in China raises the price of chicken feet, which are often used as fodder in other countries. As of June 2011, 1 kg of raw chicken feet costs around 12 to 16 yuan in China

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, compared to 11–12 yuan for 1 kg of frozen chicken breast. In 2000, Hong Kong, once the largest entrepôt for shipping chicken feet from over 30 countries, traded a total of 420,000 tons of chicken feet at the value of US$230 million. Two years after China joined the WTO in 2001 jersey for football, China has approved the direct import of American chicken feet, and since then, China has been the major destination of chicken feet from around the globe.

Aside from chicken feet, duck feet are also popular. Duck feet with mustard, which is often served with vinegar, fresh green pepper and crushed garlic, is a popular salad/appetizer.

In Indonesian cuisine, chicken feet are known as ceker, and it is a common popular delicacy in Indonesia, especially in Java. The most common way to serve chicken feet in Indonesia is in spicy traditional soup called soto, nevertheless, the Chinese style dimsum chicken feet is also available in some Chinese restaurants in Indonesia. Soto ceker is chicken foot served in rather clear yellowish spicy soto broth soup, which uses spices including ground shallot, garlic, galangal, ginger, candlenut, bruised lemongrass, daun salam (Indonesian bayleaf) and turmeric that add the yellowish colour, served with cabbage, celery, rice noodles, and garnished to taste with sambal, lime and soy.

Soto ceker is one of the popular street food in Jakarta, Bali, Surabaya, Bandung, and most of major cities in Indonesia. In street side warung or humble restaurants, soto ceker is usually offered as a variation of popular soto ayam (chicken soto), which employ the identical soup base with chicken soto. A popular soto ceker stall such as Soto Ceker Pak Ali in Gandaria street, South Jakarta, can use up to 40 kilograms of chicken feet every day, although the stall is only open from 4 p.m. to 11 p.m., and can reap Rp 5 million (US$360) in sales each day.

Another popular way to prepare chicken feet is serving it in simple soup (sop or sup) called sop ceker, which mainly contains chicken broth, chicken feet, vegetables especially potato and carrot, shallot, garlic and black pepper. The deep fried peeled chicken feet, which has been separated from its bones, might be served as a crispy snack treat as kripik ceker (chicken feet crackers) running waist band.

In Indonesia, the soft peeled boneless chicken feet are a popular choice for baby food — given to babies between 6–12 months old. It often served as nasi tim: steamed rice with boneless chicken feet, mashed liver and vegetable broth. Chicken feet which consists of tendons, skin and cartilage, is rich in gelatinous collagen, and is traditionally believed to be beneficial for infants‘ skin, nails, joints and bone development.

Chicken feet are also known as ceker in Malaysia and are traditionally popular mostly among Malays of Javanese, Chinese and Siamese descent. Many traditional Malay restaurants in the state of Johor offer chicken feet that are cooked together with Malay-style curry and eaten with roti canai. In the state of Selangor, chicken feet are either boiled in soup until the bones are soft with vegetables and spices or deep fried in palm oil. Chicken feet are also eaten by Malaysian Chinese in traditional Chinese cooking style.

In Thai cuisine, the chicken feet are served in a variety of dishes, such as in a version of chicken green curry.

Chicken feet (닭발) are basted in a hot red pepper sauce and then grilled. They are often eaten as a second course and served with alcohol.

In the Philippines, chicken feet are marinated in a mixture of calamansi, spices and brown sugar before being grilled. A popular staple in Philippine street food, chicken feet are commonly known as „adidas“ (named after the athletic shoe brand Adidas).Chicken feet is also an ingredient in Philippine adobo.

In Jamaican cuisine, chicken feet are mainly used to make chicken foot soup. The soup contains yams, potatoes, green/yellow banana, dumplings and special spices in addition to the chicken feet, and is slow cooked for a minimum of two hours. Chicken feet are also curried or stewed and served as a main part of a meal.

Chicken feet are a popular ingredient across Mexico, particularly in stews and soups. They are often steamed to become part of a main dish with rice, vegetables and most likely another part of the chicken, such as the breast or thighs. The feet can be seasoned with mole sauce. On occasion, they are breaded and fried.

Many people will also take the chicken feet in hand as a snack and chew the soft outer skin. The inner bone structure is left uneaten.

In Trinidad, the chicken feet are cleaned, seasoned, boiled in seasoned water, and left to soak with cucumbers, onions, peppers and green seasoning until cool. It is eaten as a party dish called chicken foot souse.

In Russia, Ukraine, Romania, and Moldova, chicken feet are cleaned, seasoned, and boiled, often with vegetables, and then cooled, to make an aspic called kholodets in Russian and Ukrainian, and piftie or răcitură in Romanian. The legs are not always eaten, however the chicken is cooked with its legs, as they contain a high amount of gelatin.

In South Africa, chicken feet are mainly eaten in townships in all nine provinces, where they are known as „walkie talkies“ (together with the head, intestine, hearts and giblets), „runaways“ and „chicken dust“, respectively. The feet are submerged in hot water, so the outer layer of the skin can be removed by peeling it off, and then covered in seasonings and grilled. The name „chicken dust“ derives from the dust chickens create when scratching the ground with their feet.

Labre californien

Semicossyphus pulcher

Labre californien

Nom binominal

Semicossyphus pulcher
(Ayres, 1854)


Statut de conservation UICN

( VU )91 cm pour 16 kg. Le mâle est noir avec une mâchoire blanche et parfois une large bande rouge le long du corps. La femelle est rose. La forme juvénile est rouge vif avec une bande noire le long du corps. Comme tous les labres, le labre californien naît de sexe femelle et peut éventuellement devenir un mâle jusqu’à 45 cm. L’âge de la transition dépend de facteurs environnementaux tel que l’abondance alimentaire.

Le labre californien vit notamment dans la baie de Monterey, en Californie, et dans le golfe de Californie, au Mexique.

Le labre californien vit dans les forêts de kelp et les récifs rocheux, où il se nourrit principalement d’oursins, de mollusques water bottle sports, de homards et de crabes à l’aide de ses puissantes dents.

Autrefois abondant en Californie, la surpêche a largement réduit la population de labres californiens. Son manque de timidité a fait de cette espèce particulièrement vulnérable une proie facile à pêcher. En outre, le labre californien a une faible résistance aux changements de population, en raison de son temps de doublement de population long de 4,5 à 14 ans.

En espagnol, ce poisson est commercialisé sous son nom commun « vieja » (vieille dame), ou « vieja de California ».

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