Is Narmada water being made to flow in Sabarmati not supplied to
city of Ahmedabad? This has furthered the idea of river... I
have been selling glass for commercial buildings talking about
light, thermal/solar heat gain etc.etc..but I... Dear Saxena ji,
Thank you for inquiry. West facing windows can be a big source
of heat, first measure which you... the current dieting fad is
that food when eaten raw is healthy. But there is now a study
that shows that there are foods that are more nutritious when
cooked. Researchers in Italy studied preparation methods of
three vegetables--carrot, zucchini and broccoli--and came to the
conclusion. Researchers from the University of Parna and
University of Napoli, Italy, studied the impact of boiling,
steaming and frying on the chemical compounds--polyphenols,
chlorogenic acid, caffeic acid, carotenoids and ascorbic acids--
in the vegetables. They found while carrot and zucchini go down
well when boiled, broccoli tastes and nourishes best when
steamed. The chemicals, though n