Nanotechnology

Nanotechnology is a pasture of applied science and technology covering a wide range of topics. The main unifying premise is the control of matter on a scale smaller than 1 micrometer, normally between 1-100 nanometers, as well as the manufacture of devices on this same length scale. It is a highly multidisciplinary field, drawing from fields such as colloidal science, device physics, and supramolecular chemistry. Much hypothesis exists as to what new science and technology might result from these lines of research. Some view nanotechnology as a marketing term that describes pre-existing lines of research applied to the sub-micron size scale.

In spite of the apparent ease of this definition, nanotechnology actually encompasses diverse lines of inquiry. Nanotechnology cuts across many disciplines, together with colloidal science, chemistry, applied physics, materials science, and even mechanical and electrical engineering. It could variously be seen as an extension of existing sciences into the nanoscale, or as a recasting of existing sciences using a newer, more recent term. Two major approaches are used in nanotechnology: one is a "bottom-up" approach where materials and devices are built from molecular components which gather themselves chemically using principles of molecular gratitude; the other being a "top-down" approach where nano-objects are constructed from larger entities without atomic-level control.

Cooking

Cooking is the act of preparing food for eating. The term cooking encompasses all methods of food preparation with non-heated methods. It encompasses a huge range of methods, tools and combinations of ingredients to change the taste or digestibility of food. It is the method of select, measuring and combining of ingredients in an planned procedure in an try to get the desired result. Factors affecting the finishing outcome include the inconsistency of ingredients, ambient conditions, tools, and the skill of the person doing the actual cooking.

The variety of cooking universal is a reflection of the many nutritional, aesthetic, agricultural, cultural and religious considerations that crash upon it.

Cooking frequently requires applying heat to a food, which regularly, though not always, chemically transforms it, thus varying its flavor, texture, appearance, and nutritional properties. There is archaeological proof of roasted foodstuffs, both animal and vegetable, in human campsites dating from the initial known use of fire, some 800,000 years ago

Mainframes

Mainframes (often colloquially referred to as big iron) are huge and expensive computers used mainly by government institutions and large companies for mission critical applications, usually bulk data processing such as censuses, industry/consumer statistics, ERP, and financial transaction processing.

The term originated during the early 1970s with the introduction of smaller, fewer complex computers such as the DEC PDP-8 and PDP-11 series, which became known as minicomputers or just minis. The industry/users then coined the term "mainframe" to describe bigger, earlier types (previously known simply as "computers").

Inkjet Printer

Inkjet printers are a type of computer printer that operates by propelling minute droplets of liquid ink onto paper. They are the most general type of computer printer for the general consumer due to their low cost, high quality of output, capability of printing in vivid color, and ease of use

In the personal and small business computer market, inkjet printers presently predominate. Inkjets are usually cheap, quiet, reasonably fast, and many models can produce high quality output. Like most modern technologies, the present-day inkjet has built on the progress made by many earlier versions. Among many contributors, Epson, Hewlett-Packard and Canon can claim a substantial share of credit for the growth of the modern inkjet. In the worldwide consumer market, four manufacturers account for the majority of inkjet printer sales: Canon, Hewlett-Packard, Epson, and Lexmark.

Health

Health is the altitude of functional and/or metabolic effectiveness of an organism at both the micro(cellular) and macro(social) level. In the medical field, health is commonly defined as an organism's capability to efficiently respond to challenges (stressors) and effectively restore and sustain a "state of balance," known as homeostasis.

Another widely conventional definition of health is that of the World Health Organization (WHO), which states that "health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity". In more current years, this statement has been modified to include the ability to lead a "socially and economically industrious life." The WHO definition is not without criticism, as some argue that health cannot be defined as a state at all, but must be seen as a process of unremitting adjustment to the varying demands of living and of the changing meanings we give to life. The WHO definition is therefore considered by many as an idealistic goal rather than a realistic proposition.

An increasing measure of the health of populations is tallness, which is strongly synchronized by nutrition and health care, among other standard of living and quality of life matters. The study of human growth, its regulators and its implications is known as auxology.