Ron, could you provide more info on the Halon fire extinguishing system? Sounds interesting.
Current Fridge Fire Ext Thread on this forum.
I called my local RV shop 2 weeks ago, they are still waiting for the part to come in so they can fix it.
I am tired of staying home because of no fridge. It may be ice chest time this weekend.
An RV'r is someone driving a $300,000.00 Motorhome pulling a $40,000.00 car and looking for a free place to park.
Do you have any photos of your installation? If you do I would appreciate viewing the installation.
I just received the June 2010 MH magazine and found out my new (to me) rig has a Norcold in the recall. Just called in to have the part ordered and they will install next week.
By calling Norcold and then the dealer I get a $50 gas card for my troubles.
Norcold and I have been going around in circles on this one. They sent me a card and letter to contact them which I did. I left a message and they didn't call me back. They sent me a card and a letter to contact them which I did. They told me to contact an RV Dealer in my area, which I did. Norcold then sent me another card and letter to contact them, which I did. The RV Dealer informed me that they didn't do the recall repair and referred me to another repair facility. I called them and they told me they would fix my refrig once I gave them all the information, which I did. Then the repair facility called me back and said they couldn't get the parts or approval from Norcold because they weren't an approved Norcold repair facility even though they had been doing recall repairs for Dometic. I called Norcold and was told the problem would be resolved. So far, no resolution.
It has now been over 3 months since I contacted the repair facility. I received a card from Norcold stating that if I got the recall work done they would send me a $50 gas card.
When I took my motorhome to Michigan last year the refrigerator quit working. The freezer would freeze but the refrig stayed warm. I called a repair facility that charged me $180.00 to look at the refrig. Their conclusion was that I needed a new refrig and that I would have to take it to the dealer to remove the old one and put a new one in at a cost of $3,400.00. We chose to freeze gallon jugs of water and then put them in the "ice box" to keep it cold. Worked.
I have a full hook up for the motorhome in my yard. When I plugged it in I heard a hissing noise and noticed smoke coming from the access door on the refrig. I unplugged the electricity and removed the access door. The wires to one of the "heater tubes" that slide in next to the propane vent pipe were smoking. I removed the insulation and pulled the heater tubes (2) out. One was fried. I went on line to the Norcold website and ordered two new heater tubes at a cost of approx. $90.00. I replaced both of the heater tubes in my refrig and reinstalled the insulation.
The refrigerator works fine. One of the things I noticed while doing the repair was that rust forms in the area of the insulation. I sanded most of it off and repainted it with high heat paint like used on a charcoal grill.
From what I understand the recall involves the installation of a heat sensor switch. Good luck on getting it done.
'02 Southwind 37U towing '05 Chevy Colorado with Blue Ox tow bar and Brake Buddy. 8100 GM/Workhorse Chassis. Retired UAW-GM.
Never had any problem with the recall and they did send me the 50 dollars for gasoline for having the Recall done.
If the place you took the motorhome is not approved to do Norcold repairs, find one that is. Norcold is the only company that pays 100% of the bill according to the RV dealer that done the work on mine.
Just a comment on the Samsung microwave recall. The number listed (1-800-932-3837) has been disconnected. I called 1-800-726-7864 and was able to get a service order so that soon (hopefully) my microwave will be fixed.
Updated comment on the Samsung microwave recall. Samsung no longer has the parts available to repair the microwave. Instead they send a check for $200 so the owners can replace the microwave.
Technician showed up at my motorhome Tues evening. Took about an hour to fix it, had to pull the refrig. Said they don't have to do it to Dometic but do to Norcold. Put new insulation on exhaust tube and limit switch near propane ignition area. Has a breaker button on it that must be reset if the refrig under propane operation gets to hot. So it is fixed. "On the road again" with cold beer, potato salad, baked beans, medium rare steaks, and fresh cold watermellon. Life is grand!


text:
"Legislative and regulatory measures at national and local levels should assure the protection of the property from social, economic and other pressures or changes that might negatively impact the Outstanding Universal Value, including the integrity and/or authenticity of the property. States Parties should also assure the full and effective implementation of such measures."
Theme: 2.2.5.2 - Legislative, regulatory and contractual measures for protection
Paragraph 122 [footnote]
"Upstream Process: In relation to the nomination of sites for inscription on the World Heritage List, the "Upstream Process" comprises advice, consultation and analysis that occurs prior to the preparation of a nomination and is aimed at reducing the number of nominations that experience significant problems during the evaluation process. The basic principle of the Upstream Process is to enable the Advisory Bodies and the World Heritage Centre to provide guidance and capacity building directly to States Parties, throughout the whole process leading up to the preparation of a possible World Heritage nomination. For the upstream support to be effective, it should be undertaken from the earliest stage in the nomination process, at the moment of the preparation or revision of the States Parties' Tentative Lists.
The purpose of the advice given in the context of a nomination is limited to providing guidance on the technical merit of the nomination and the technical framework needed, in order to offer the State(s) Party(ies) the essential tools that enable it(them) to assess the feasibility and/or actions necessary to prepare a possible nomination.
Requests for the Upstream Process shall be submitted using the official format (Annex 15 of the Operational Guidelines). Should the number of requests exceed the capacity, then the prioritization system as per paragraph 61.c will be applied."
Decision of the World Heritage Committee 41 COM 9A
4. "[The World Heritage Committee] (…) recalls that, in order to be effective, the upstream support should ideally take place at an early stage, preferably at the moment of the preparation or revision of the States Parties' Tentative Lists."
Decision: 41 COM 9A
"Cultural landscapes are cultural properties and represent the "combined works of nature and of man" designated in Article 1 of the Convention. They are illustrative of the evolution of human society and settlement over time, under the influence of the physical constraints and/or opportunities presented by their natural environment and of successive social, economic and cultural forces, both external and internal."
Theme: 2.7.4.1 - General
7. "[Cultural Landscapes] … should be selected on the basis both of their Outstanding Universal Value and of their representativity in terms of a clearly defined geo‑cultural region and also for their capacity to illustrate the essential and distinct cultural elements of such regions".
9. "Cultural landscapes often reflect specific techniques of sustainable land‑use, considering the characteristics and limits of the natural environment they are established in, and a specific spiritual relation to nature. Protection of cultural landscapes can contribute to modern techniques of sustainable land‑use and can maintain or enhance natural values in the landscape. The continued existence of traditional forms of land‑use supports biological diversity in many regions of the world".
The World Heritage committee recommends addressing landscape surveys and the historic evolution of the landscape, as a holistic reflection of history and cultural traditions and of the interaction between culture and nature, including the way the landscape has been shaped by human practices and natural resources (based on Case law on decisions on Nominations).

redpajama_set_name: RedPajamaCommonCrawl


text:
The top 5 secrets to high-quality chocolate or enriched milks
Best-practice chocolate or enriched milk drinks don't get sedimental or show creaming during their shelf-life – and they owe it all to a group of networks that work closely together.
Rumoured to have been created centuries ago in Jamaica, chocolate milk may first have seen the light of day as the shavings of freshly harvested cacao, boiled with milk and cinnamon by locals and consumed as a hot beverage. Later, the drink was introduced to England by a Irish botanist where it was primarily used for medicinal purposes.
Of course, cacao has been known in Europe since 1502, when Columbus returned with samples from the Americas. And we can be quite sure that the pioneers of chocolate milk also noted the simple fact that the drink's particles, if left undisturbed, gradually 'settle out' as sedimentation in the bottom of their cups, bowls or whatever else they were using at the time.
Sedimentation was most likely a problem for chocolate milk over 500 years ago, and it's still a problem now – only these days, the problem has reached an industrial scale, and it applies to many more milk drink and particle types than chocolate alone.
Shake before use
Consumer ideas of what constitutes a desirable chocolate or enriched milk drink can differ widely. For example, some expect it to be highly viscous – others prefer a more plain, milk-like viscosity. Sedimentation, too, while considered by the vast majority of manufacturers to be a problem, may even be treasured by some consumers as a core brand attribute, as is the case, for example, for the traditionally glass-bottled Cocio brand of chocolate milk in Scandinavia.
In that same Scandinavian market, however, and in other markets around the globe, sedimentation is an undeniable problem, particularly in cartoned packaging, as consumers often forget to vigorously shake the carton before consumption, resulting in a drinking experience that varies almost with every sip. Further, labels saying "shake well before use" or the more physically demanding "shake vigorously before use" may be perceived negatively, perhaps because they call attention to the presence of added substances. But such labels are having to be applied to a growing variety of chocolate and enriched drinks, as we shall see.
From chocolate milk to everything-else-milk
Dairy manufacturers have been quick to jump onto the healthy living bandwagon, developing new products with added vitamins, iron, oat fibres, calcium, conjugated linoleic acids (CLA), magnesium and more. The same issue, however, raises its ugly head: adding most things to milk will destabilise the product and endanger both on-the-shelf appeal (for bottled products) and consumer enjoyment (for both bottled and carton products). Even coffee milk, while not widely considered a health-driven product, suffers from the same effect. And a related problem, in long shelf-life products, is the phenomenon known as 'creaming'.
Sedimental blues
Sedimentation begins the moment the drink has been produced. But, of course, it really starts to work its dark magic once on the shelf. At worst, two distinct layers can appear. In chocolate milks, the bottom one is an (appropriately) dark chocolate colour, while the one just above it has been described as having a "white-livered" appearance by at least one source*.
In assessing the sedimentation aspect of such drinks, sensory evaluations tend to focus upon:
• The amount of sedimentation
• The fineness of the sediment
• The ease or resistance with which it remixes with the milk when shaken
While some particle-containing drink manufacturers have managed to work out how to achieve a consistent and strong suspension, many others, however, have not. For this latter group, there is much to be gained by deploying up-to-date techniques to combat the problem.
Four networks acting in concert
Essentially, any drink containing insoluble particles is prone to sedimentation. Their resistance to sedimentation, if it is to be effective throughout the shelf-life of the product, first requires manufacturers to consider the choice of milk and particle type.
To reduce the likelihood of sedimentation, state-of-the-art recipes for chocolate drinks based on fresh milk can make the most of four distinct, yet interacting networks that together enable an extremely robust suspension, keeping cocoa particles in their place while ensuring emulsion stability, creaminess and other benefits.
Four of the five networks we'll discuss in this article are physical effects enabled by:
Emulsifiers, which increased flocculation of fat globules to form a three-dimensional network
Stabilisers, forming the essential carrageenan network
Microcrystalline cellulose (MCC), whose effect on the formation of hydrogen bonds forms yet another network
In chocolate milks and other enriched milk drinks that may contain cocoa powder, the tannin component in the powder bonds proteins to add further strength to the drink's suspension
If all four of these networks are present, as they may be in a sophisticated product, the combined result will hold the cocoa particles – or other particles contained in enriched drinks – tightly in suspension, preventing them from migrating to the bottom of the container. It's a 'thixotropic' network, referring to the fact that if shear is introduced to the suspension, for example by stirring, the network will be broken down, but will tend to revert to its pre-shear state again once the disturbance stops.
Of course, gravity means the network is also subject to subsidence under its own weight, but this is countered by adherence to the inside of the container. And at the same time, the stabilised network improves the drink's mouth-feel.
Network No. 1: Carrageenan
Extracted from seaweed, carrageenan is by far the most commonly used stabiliser in chocolate milk. In Europe, carrageenans are divided into two distinct groups: Refined carrageenan (E-407); and semi-refined carrageenan (E-407a), both of which can be used in chocolate milk. And it's a sub-group of these, namely Kappa carrageenan, whose chemical composition has proved useful in chocolate milk because of the way it reacts with milk proteins to form a three-dimensional network.
Essentially, the carrageenan forms a helix with negatively charged sulphate groups turning outwards. This helix interacts with the positively charged casein micelle. When carrageenan is used as a stabiliser, and in order for the network to be formed, the chocolate milk must be cooled to below 25°C before filling, or below 25°C during constant rotation if in-can or in-bottle sterilisation is used. It's important to store the product at temperatures below 30°C, as the network will start to break down in the heat.
Figure 1 shows how this network is formed in a carrageenan-stabilised chocolate milk.
Figure 1: Formation of carrageenan network in chocolate milk.
Dosaging carrageenan is somewhat like walking a tightrope. And it's a fine line indeed: A dosage that's just a little too low will quickly produce undesirable levels of sedimentation. Slightly overdo the dosage, on the other hand, and the product is likely to acquire a heavy, gelated body.
So the margin between the two states is narrow. Unless, that is, the stabiliser is accompanied by mono- and diglycerides. This increases the dosage margin, and has the useful effect, due to the creation of a network between fat globules and whey proteins, of reducing the amount of carrageenan required to form a stable product. But more on that in a moment.
Another factor to be taken into account, of course, in determining the right dosage of carrageenan, is the variation that may occur in the composition of the milk, depending on the season. But there's more still to the dosage decision. It also depends, for example, on:
• The milk's fat content, as more fat requires less stabilising
• The cocoa content, because more cocoa demands less stabiliser
• The choice of heat treatment (Sterilisation requires less stabiliser than UHT, which in turn requires less than a pasteurised product)
Carrageenan is extracted from seaweed and is the most commonly used stabiliser in chocolate and enriched milk to prevent sedimentation of particles. It is, however, difficult to dosage as adding too much will cause gelation and too little will cause sedimentation.
Network 2: The MCC/CMC complex
To consumers, it may seem surprising that refined wood pulp has a contribution to make to keeping milk drink particles in their place. But microcrystalline cellulose (MCC), as it is officially known, or rather a MCC/CMC complex, is often used in combination with carrageenan.
MCC is derived from plant fibres from which the crystalline part of the cellulose is extracted. In a dispersion, MCC forms hydrogen bonds, creating the second of our three-dimensional networks. As an added bonus, MCC-based products can also lend more body and creaminess to the drink.
At temperatures below 80°C, MCC's functional properties are largely unaffected by fluctuations, so cooling and storage temperatures become less critical. That makes MCC-based products a good choice where cooling below 25°C isn't an option – or if the storage is likely to be at more than 30°C, as is often the case in South East Asia or the Middle East, for example.
Figure 2 illustrates the network formation brought about by MCC/CMC, in which particles are suspended.
Figure 2: MCC/CMC network.
Because MCC doesn't react with the milk proteins in the same way as carrageenan, the risk of separation due to overdosing is less. That said, overdosing will result in heavy body and high viscosity.
Network No. 3: The effect of carefully selected emulsifiers
The emulsifiers used in enriched milk drinks are typically mono- and diglycerides produced by the reaction of edible vegetable fats or oils when combined with glycerol. The resulting molecule (Figure 3) is composed of a hydrophilic and a lipophilic part, positioned at the interface between fat and protein on the one hand, and water on the other. These molecules are formed during homogenisation and ageing of the product.
Figure 3: An emulsifier is a molecule with ambiphilic properties (part of the structure is hydrophilic and other moieties are lipophilic). In a multiphase system the emulsifier will adopt a favourable position with respect to energy. The emulsifier reduces surface tension between the phases
The mono and diglycerides form a complex with the whey proteins, making the fat globule membrane more resistant to coalescence, and reducing fat separation in the product at the same time. But that's not all – these emulsifiers lower the net charge of the membrane, creating a three-dimensional network that acts to increase the creaminess of the milk – and the consumer's sensory perception of a thick, luxurious product. Importantly, and perhaps somewhat counter-intuitively, the emulsifiers also guard against creaming in the finished product.
Network No. 4: Cocoa particles
For chocolate milk drinks, the work performed by carregeenan, the MCC/CMC complex and emulsifiers to create a robust suspension is further assisted by the cocoa particles themselves. A typical recipe contains around 1-2% cocoa powder – meaning there's no shortage of particles to distribute and hold in position.
From the moment the milk and cocoa powder are mixed, casein is almost immediately adsorbed to the particles. The strength of this particular network-building effect depends on the degree of alkalisation of the cocoa powder. That's because cocoa powder contains polyhydroxyphenols, which polymerise during alkalisation into tannins, known for their protein-binding properties.
In general, the heat stability of chocolate milk is lower than that of milk, however, the closer the pH of the cocoa powder is to the pH of the milk the less impact it has on the suspension's stability. It is important, too, to consider the particle size of the cocoa powder, as the network simply can't support particles that are too heavy. In fact, Palsgaard recommends that less than 0.5% of the particles are larger than 75 micrometers.
Of course, the advantages of this fourth network are lost on enriched milk products that don't contain cocoa powder. Calcium-fortified, non-chocolate milks, for example, which face the task of suspending particles of calcium instead of cocoa, are similarly subject to unattractive settling, but lack the networking effect of their cocoa cousins. Yet the suspension challenge is no less important to address. For example, where sedimentation has occurred, the consumer may lose the fortifying benefits of the drink – and, at worst, ends up with a mouthful of solids and a distinctly chalky taste.
The creation of a durable suspension in this type of milk drink can largely be achieved, for example, by combining a small-particle-size, solid-precipitated calcium source with the networks built by the combination of carregeenan, the MCC/CMC complex and gellan gum, together with the right choice of emulsifier. Gellan gum is a polysaccharide produced by fermentation that creates a gel structure in solutions, keeping the calcium particles in suspension. The gellan network is formed independently of the proteins in the drink and has only limited influence on viscosity, making it well-suited for a plain milk product.
As with cocoa-based milk products, there is, however, one more network that can make a significant difference, and which can only be created with many years of experience.
The Fifth Network: Global know-how
Working with the four preceding networks isn't something one can expect to get right the first time. In fact, it takes in-depth experience and a lengthy track record of varied recipes and testing before it is possible to quickly determine the right balance of ingredients and effects. So, in fact, there's a fifth network that plays an important role in achieving the best results: Palsgaard's own, global knowledge network.
After many years of supplying the dairy industry with emulsifiers and stabilisers, we've managed to build up a significant knowledge bank that supports our customers in arriving at the right recipe, equipment and process parameters in far less time than might otherwise be expected. It's the result of countless trials conducted in well-equipped application labs around the world. In Denmark, Singapore, Mexico and China, for example, application specialists spend days on end to create blends that take key factors such as milk quality, recipe, process conditions and sensory preferences into consideration. The labs are able to perform systematic trials with pasteurised, UHT or sterilised products, making shelf-life studies that cover the entire shelf-life of chocolate or enriched milks.
Choose...AfghanistanÅland IslandsAlbaniaAlgeriaAmerican SamoaAndorraAngolaAnguillaAntarcticaAntigua and BarbudaArgentinaArmeniaArubaAustraliaAustriaAzerbaijanBahamasBahrainBangladeshBarbadosBelarusBelgiumBelizeBeninBermudaBhutanBolivia, Plurinational State ofBonaire, Sint Eustatius and SabaBosnia and HerzegovinaBotswanaBouvet IslandBrazilBritish Indian Ocean TerritoryBrunei DarussalamBulgariaBurkina FasoBurundiCambodiaCameroonCanadaCape VerdeCayman IslandsCentral African RepublicChadChileChinaChristmas IslandCocos (Keeling) IslandsColombiaComorosCongoCongo, the Democratic Republic of theCook IslandsCosta RicaCote D'IvoireCroatiaCubaCuraçaoCyprusCzech RepublicDenmarkDjiboutiDominicaDominican RepublicEcuadorEgyptEl SalvadorEquatorial GuineaEritreaEstoniaEthiopiaFalkland Islands (Malvinas)Faroe IslandsFijiFinlandFranceFrench GuianaFrench PolynesiaFrench Southern TerritoriesGabonGambiaGeorgiaGermanyGhanaGibraltarGreeceGreenlandGrenadaGuadeloupeGuamGuatemalaGuernseyGuineaGuinea-BissauGuyanaHaitiHeard Island and McDonald IslandsHoly See (Vatican City State)HondurasHong KongHungaryIcelandIndiaIndonesiaIran, Islamic Republic ofIraqIrelandIsle of ManIsraelItalyJamaicaJapanJerseyJordanKazakhstanKenyaKiribatiKorea, Democratic People's Republic ofKorea, Republic ofKuwaitKyrgyzstanLao People's Democratic RepublicLatviaLebanonLesothoLiberiaLibyaLiechtensteinLithuaniaLuxembourgMacaoMacedonia, the former Yugoslav Republic ofMadagascarMalawiMalaysiaMaldivesMaliMaltaMarshall IslandsMartiniqueMauritaniaMauritiusMayotteMexicoMicronesia, Federated States ofMoldova, Republic ofMonacoMongoliaMontenegroMontserratMoroccoMozambiqueMyanmarNamibiaNauruNepalNetherlandsNew CaledoniaNew ZealandNicaraguaNigerNigeriaNiueNorfolk IslandNorthern Mariana IslandsNorwayOmanPakistanPalauPalestinian Territory, OccupiedPanamaPapua New GuineaParaguayPeruPhilippinesPitcairnPolandPortugalPuerto RicoQatarRéunionRomaniaRussian FederationRwandaSaint BarthélemySaint Helena, Ascension and Tristan da CunhaSaint Kitts and NevisSaint LuciaSaint Martin (French part)Saint Pierre and MiquelonSaint Vincent and the GrenadinesSamoaSan MarinoSao Tome and PrincipeSaudi ArabiaSenegalSerbiaSeychellesSierra LeoneSingaporeSint Maarten (Dutch part)SlovakiaSloveniaSolomon IslandsSomaliaSouth AfricaSouth Georgia and the South Sandwich IslandsSouth SudanSpainSri LankaSudanSurinameSvalbard and Jan MayenSwazilandSwedenSwitzerlandSyrian Arab RepublicTaiwan, Province of ChinaTajikistanTanzania, United Republic ofThailandTimor-LesteTogoTokelauTongaTrinidad and TobagoTunisiaTurkeyTurkmenistanTurks and Caicos IslandsTuvaluUgandaUkraineUnited Arab EmiratesUnited KingdomUnited StatesUnited States Minor Outlying IslandsUruguayUzbekistanVanuatuVenezuela, Bolivarian Republic ofViet NamVirgin Islands, BritishVirgin Islands, U.S.Wallis and FutunaWestern SaharaYemenZambiaZimbabwe
Chocolate and flavoured milk
UHT recombined milk
Customer-driven development
Invent the future of food with us
Dairy and dairy alternatives application centres


Brand new, with tags, Downey and Bourke Winnie the Pooh tote. Created especially for Walt Disney World Resort and Disneyland Resort. 12'' H x 17'' W x 9 1/4'' D. Print pattern includes Winnie the Pooh print featuring Pooh, Piglet, Tigger, and Eeyore.
Screen art on coated cotton. Zip top closure with braided leather pull. Interior zip pocket with leather pull.'Dooney & Bourke Since 1975'' embossed leather label inside.
'Dooney & Bourke'' embossed metal label on front. All items come from a smoke free home. The item "NWT Disney Dooney & Bourke Winnie The Pooh Tote SOLD OUT Disneyland Parks Purse" is in sale since Tuesday, December 4, 2018.
This item is in the category "Collectibles\Disneyana\Contemporary (1968-Now)\Bags, Cases & Wallets\Handbags". The seller is "luckystar627" and is located in Las Vegas, Nevada. This item can be shipped to United States, Canada, United Kingdom, Denmark, Romania, Slovakia, Bulgaria, Czech republic, Finland, Hungary, Latvia, Lithuania, Malta, Estonia, Australia, Greece, Portugal, Cyprus, Slovenia, Japan, China, Sweden, South Korea, Indonesia, Taiwan, South africa, Thailand, Belgium, France, Hong Kong, Ireland, Netherlands, Poland, Spain, Italy, Germany, Austria, Bahamas, Israel, Mexico, New Zealand, Singapore, Switzerland, Norway, Saudi arabia, Ukraine, United arab emirates, Qatar, Kuwait, Bahrain, Croatia, Malaysia, Brazil, Chile, Colombia, Costa rica, Panama, Trinidad and tobago, Guatemala, Honduras, Jamaica, Viet nam.


A reliable variety which forms a gorgeous firm round dark red-and-white heads. Unique, bitter taste adds colour and crisp texture to salads. Also great on the barbeque or roasted. A cool weather crop, this variety also does well in summer.
Packet contains 1/4 teaspoon or 250 seeds.


What makes us unique is that we provide clients with a broad spectrum of creative services. We can combine our stunning photography with creative graphic design to offer our clients a one-stop-shop for creative services. This means our talented team can work with you on a multitude of projects including; corporate identity, branding guidelines, advertising material, packaging design for print, marketing material and essentially anything else you would consider contracting a Graphic Designer to complete.
Extensive experience using industry standard design tools like the Adobe Creative Suite makes it extremely easy for us to work with your own in-house designer or marketing team. Providing print-ready, colour corrected artwork files is a breeze and we speak the lingo that your designers will understand to streamline the delivery and communication process overall.
Additionally, we understand that printers can have specific colour profiles that work best with their printing equipment, or they might have specific bleed and/or margin requirements on supplied artwork. Whatever the requirement is, we can also work directly with your print shop, or print team to get the job done effectively.
If you'd like more information about how our design services can benefit your business, please get in contact with us.


All diecast cars are listed in alphabetical order, by drivers last name.
1997 Dale Earnhardt Jr #31 Wrangler / Chevrolet Monte Carlo NASCAR 1/24 diecast, by Revell. The Dale Earnhardt Inc. #31 Wrangler Chevrolet was raced by Dale Earnhardt Jr in the NASCAR Busch Grand National Series race at Rockingham and Homestead in 1997.
The sleeve to the box is slightly torn on the bottom corner.
1994 Rusty Wallace #2 Ford Motorsports / Ford Thunderbird NASCAR diecast, by Action. The Penske Racing #2 Ford Motorsports Thunderbird was driven by Rusty Wallace during the 1994 NASCAR Winston Cup Series season.


[HOODIE AND T-SHIRT] I Might live in Pennsylvania But i Will Always Be From New York Tee!
I Might live in Pennsylvania But i Will Always Be From New York Tee!
this article I Might live in Pennsylvania But i Will Always Be From New York Tee!


text:
Q: Delphi write pixel colors to memo I Want to make a program, that can write my TImage pixels rgb color to a memo, the program don't know the resolution.
so how can i recover every pixel color to String variable (R,G,B)?
code
var
Image_width,Image_height,x,y,i,i2:integer;
Colors:TColor;

begin
Image_width:=Image1.Width;
Image_height:=Image1.Height;
memo1.text:='$image_width=*'+IntToStr(Image_Width)+
            '$$image_height='+IntToStr(Image_Height)+'*$';
x:=1;
y:=1;
for i := 1 to Image_width do begin
 for i2 := 1 to Image_height do begin
  Colors:=Image1.Canvas.Pixels[x,y];
  memo1.Text:=memo1.Text+ColorToString(Colors);
  y:=y+1;
 end;
 x:=x+1
end;
end

|Edited|
procedure TForm1.Button2Click(Sender: TObject);
var
Image_width,Image_height,x,y:integer;
Colors:TColor;
s:string;
begin

 Image_width:=Image1.Width;
 Image_height:=Image1.Height;

 memo1.text:='$image_width=*'+IntToStr(Image_Width)
            +'*$ $image_height=*'+IntToStr(Image_Height)+'*$';

x:=0;
y:=0;

memo1.Lines.BeginUpdate;
for x := 0 to Image_width do begin
    for y := 0 to Image_height do begin
     Colors:=Image1.Canvas.Pixels[x,y];
     memo1.Text:=Memo1.Text+ColorToString(Colors);

    end;
memo1.Lines.EndUpdate;
end;
end;

It completes very slow, i think 19 second with a 640x480 picture.
And after the program ready, and it put to memo1, i see something in memo1 but the program "not responding" again..
I tried with the s variable, and the program do the same.

A: First correction, the pixels start from 0, 0. Not 1, 1 as you have. Replace the initial values before the for loops as follows:
  x := 0; // not 1;
  y := 0; // not 1;

Actually, assigning y at this point is not required as we will soon see.
Second correction, look closer at the inner for loop. i2 steps from 1 to Image_height and y is incremented in each round of the loop, which is ok. Then a visit to the outer loop increments x and we return to the inner loop. What happens with y? It continues from where it stopped previously, while it should first be reset to 0. The cure is to add a line as follows. This is also why the assignment above is redundant.
  for i := 1 to Image_width do
  begin
    y := 0; // Add this line
    for i2 := 1 to Image_height do
    begin

Suggestions for improvement
It is unclear what you mean with resolution being unknown. If you mean color depth, or bits per pixel, it may be that your approach using pixels is more straight forward. Otherwise, as has been suggested in the comments, you could consider using scanline instead of pixels for faster access to the actual bitmap data . For an excellent article see: How to use ScanLine property for 24-bit bitmaps?
Repeatedly concatenating the color strings to the Text property is very slow. In fact it was so slow with a 64 x 64 pixel image that I couldn't wait for it to run to the end. To speed it up you can use a separate string variable to which you concatenate the color strings
  Colors := Image1.Canvas.Pixels[x, y];
  s := s + ColorToString(Colors);

and then after the loops concatenate to the Text property
  Memo1.Text := Memo1.Text + s;

If your intention was to add each pixels colorstring as a new line to the memo you can instead use the Add method
  Colors := Image1.Canvas.Pixels[x, y];
  Memo1.Lines.Add(ColorToString(Colors));

Surrounding the for loops with Memo1.Lines.BeginUpdate; and Memo1.Lines.EndUpdate; further improves speed.
Finally, you could just as well, either use x and y as loop control variables or i and i2 as pixel indexes. I would ditch i and i2, and use x and y as both loop control variables and pixel indexes. But I leave that for you to decide.

redpajama_set_name: RedPajamaStackExchange


Every wedding I photograph has their very own story and it's up to me to tell those stories within the photographs I capture for the bride and groom. However, this is also a very important day for the couples parents and the rest of their families. There are so many people involved in the wedding day process other than the bride and groom, and I don't just mean physically, but emotionally as well. Parents and family members approach the weddings of loved ones in their own unique ways. Everyone has the right to have their own story be told through the photographs so they can all look and feel an emotional connection just as much as the bride and groom.
I recently photographed Olivia & Tom's wedding day. At their first meeting at my studio, I also met Olivia's mom, Terry. What a wonderful lady, totally excited for her daughters wedding and very involved, which I love! She was very involved and from that first meeting all the way through and beyond Olivia's wedding day. I knew from the start it was going to be a great time in getting to know them and tell not only the story of Olivia & Tom's wedding day, but as well as their families.
The first thing Terry said to me when I arrived the morning of Olivia & Tom's wedding was, "The David Apuzzo, your reputation has preceeded you." I was a taken by surprise, but responded, "Oh yeah? I hope it's in a good way?" Terry agreed and said she was very excited to get the day started, and yes, it was the beginning of a wonderful day!
After the wedding, Terry was super kind and emailed me a number of times asing if it'd be ok if she sent a review in for me on her personal experiences from her daughters wedding. I simply responded, Absolutely! I love when the family is involved and knowing Terry, I knew it would be said with a bit of flare.
I am always honored to be a part of any couples wedding day, and I love starting their photographic experience from that first initial contact.. Even if a family is not initially inolved, I make sure they are involved. As I have mentioned earlier, this is an extremely important day for them as well and should not be lost in the crowd.
Thank you to Terry for the review, I am so very happy that she really enjoyed herself and was able to share her experience with me. I am so appreciative of anyone that takes time out of their life to put forth their thoughts or invove me in their lives in any way, it's the biggest compliment anyone could have.
The feeling of knowing that someone has done their research, looked me up, read other peoples experiences, took time out of their lives to meet with a complete stranger, and then put their trust in me to give them the experience I can offer to them is irreplaceable. I cherish every single bit of it and would never take that for granted.
Definition of MOBZilla: Mother of the Bride/Godzilla. I am the dreaded MOBZilla. My daughter hired David Apuzzo to be her wedding photographer. I called David and said, "Listen to me young man. Your job is to capture every wonderful moment but you MUST make me look taller, thinner and ten years younger and if you don't do that I'm going to make sure that the final payment check bounces." He did not seem nervous which made me scared for him. Clearly he had no idea who he was dealing with.
Take a look at the picture, which MIRACULOUSLY made me look like I was on the red carpet at the Oscars and he made me look better than I could have imagined for the old broad that I am. That check will not bounce.
But enough about me. On December 17th, my youngest, my baby got married at The Barns in Middletown. David was and IS amazing. He was patient, kind, professional and organized. What sets him apart is his talent and his eye for detail and emotion. He captured it all with artistry.
We knew he was a winner before the event because of his ability to truly listen to the bride and what she had in mind. These are the images that will go on for decades and the importance of capturing the moments on film are an essential part of weddings. David understands his important role.
Further, he was able to work with the videographers and wedding planners so that everything went without drama or chaos. David was able to talk old fart family members into going out in the cold to have photos taken in the gleaming snow and beautiful light. His sense of humor is a helpful part of being a wedding photographer. What with the Bridezillas and MOBZillas he has to deal with.
David continued to communicate with my daughter throughout the event to make sure that all was going according to her dreams.
After the event, David worked hard to exceed his deadline of getting the pictures ready for viewing. He understood we were excited to relive the day through the images. There was a problem with the website and some of the images were difficult to see. He fixed it quickly and called me several times to follow up. It says a lot about a professional that they work just as hard to get the gig and harder to make sure that the follow up is as earnest.
My daughter and new son in law are thrilled with the images. They are creative, fun, well done and he got everything they wanted. It made me very happy to see them so happy. And that is what we all want, isn't it, for our kids to be happy? And maybe if we can get a shot of us looking like a million bucks, that's good too.
To all the brides and mother of the brides out there, if you are looking for the VERY best in wedding photography, look no further than the talent and creative energy of David Apuzzo. He is remarkable. And he made an old woman look like a rock star! It doesn't get any better than that! Thank you David!
I can't thank Terry enough for the kind words, and I am so very happy that she put her all into this review. The review speaks so well to Terry's personality and I love that!
You can also see Terry's review along with many others from my couples on my WeddingWire & The Knot profiles. I take great pride and honor in working with all my couples to make sure all of them have an incredible photographic experience they'll take with them for years to come, and be able to hold onto the photographs to tell their stories from generation to generation.


text:
    <meta http-equiv="Content-Type" content="text/html; charset=UTF-8">
    <link rel="stylesheet" href="https://maxcdn.bootstrapcdn.com/bootstrap/4.0.0/css/bootstrap.min.css">

This is iframe content01

    <button id="my_button_01" type="button" class="btn btn-primary">Button 1</button>
    <button id="my_button_02" type="button" class="btn btn-secondary">Button 2</button>
    <button id="my_button_03" type="button" class="btn btn-success">Button 3</button>

redpajama_set_name: RedPajamaGithub


In early 2019, construction will start on 38 new extra-care homes for people who need support to live independently. The new homes, which will be located on Crogsland Road in Chalk Farm, will also include a shared garden, ground floor lounge and dining areas for residents. The project will include a new base for Camden Carers Service.
"This is another excellent project from our Community Investment Programme.
"We believe in investing in services which raise the quality of life for our most vulnerable residents. When completed, the new facilities will be vital in helping us provide care that our older residents need and deserve."


text:
Q: Replacement command for hb_takeover I recently installed the latest DRBD on Ubuntu 10.04 and would like to issue a one-step command to test failover to demonstrate to the powers that be the simplicity of failing over. In previous versions, there was /usr/lib/heartbeat/hb_takeover now I have to demote the primary and then promote the secondary manually.
Is there a new one-step command for this process that I'm not aware of?

A: I found the hb_* scripts. They have moved to
/usr/share/heartbeat/
For some reason, they didn't show with locate even after an updatedb


Ideal #OOTD: Lace sweater & coloured skinny jeans.
Life has been more than a little busy with our recent family vacation & wedding in the family, plus my little lady's 3rd birthday party. Needless to say, my blog has been ever so slightly neglected a wee bit in the last couple weeks.
I put this outfit together during my vacation, when we had one particularly breezy day on the beach. I love it so much, I wore it again to the office the week we got home. I have long coveted a pair of skinny jeans in my oh-so favourite colour and I may have a minor fetish for sweaters with lace details. When I spotted this gorgeous and super soft lace sweater, I knew it was coming home with me.
A close up of the ombre nails I am super proud of!
Beige Lace Sweater – Bootlegger, I bought it on sale & can not longer find it on their site.
Red Quilted Chain Shoulder Bag – A little boutique in PEI.
« #WordlessWednesday with Linky: Our Little Girl is 3!


This recipe gives you all the favorite flavors of a baked pasta dish without heating up the oven. Round out this easy weeknight meal with a simple and satisfying dessert. When a recipe calls for a small amount of an ingredient, such as the cup of arugula in this recipe, save money and buy what you need from the salad bar at your grocery store instead of purchasing an entire package.
Preheat toaster oven to 400°F. Toss together tomatoes, garlic, pepper, 3 tablespoons of the oil, and 1/2 teaspoon of the salt on a small baking sheet lined with aluminum foil. Place in preheated toaster oven, and cook until tomatoes burst and char slightly, about 20 minutes. Meanwhile, prepare penne in microwave according to package directions; set aside.
Whisk together balsamic vinegar, remaining 3 tablespoons oil, and remaining 1/2 teaspoon salt in a large bowl. Add roasted tomato mixture, cooked penne, chopped salami, and arugula, and toss gently to coat. Arrange penne mixture on a large serving platter, and top with torn mozzarella and basil.


text:
Our Locomotives
The Holiday Express
Turntable Project
Visit ORHC
The Turntable Project
Mount Emily Shay #1 Heads Back to Portland with ORHF as Its Permanent Owner and Home
Locomotive News, Train Watching, Updates
By Martin E. Hansen
By now many of you may have read that the Oregon Historical Society has selected Oregon Rail Heritage Foundation to be the new owner of the Mount Emily Shay #1. This concludes a nearly two-year process of deaccessioning the Shay by OHS and introduces the next chapter for this 99-year-old product of Lima Locomotive Works.
ORHF will work with the City of Prineville to arrange moving her up to the Center within the next several months. After required maintenance, it will be recertified and readied to pull excursion runs, including the Holiday Express, in 2023. With the Shay at the Enginehouse, interpretive exhibits will enable ORHF to tell the all-important logging railroad story that is so integral to Oregon's timber history.
The Mount Emily Lumber Company donated the Shay in 1955 to the Oregon Museum of Science and Industry. The original intent was to donate the Mount Emily Willamette Geared Locomotive #4, since that locomotive had been built in Portland. OMSI seemed like the right recipient for the Willamette. Unfortunately, while the paperwork was being processed, no one thought to tell the scrapper of Mount Emily Lumber Company Logging Railroad to save the Willamette. When the scrapper arrived, they began cutting up the Willamette. Fortunately, they did not start carving on Mount Emily Shay #1.
The Shay was stored at the Union Pacific Roundhouse in La Grande, Oregon, until 1957, when that roundhouse was torn down. The locomotive was then towed to the Northern Pacific Terminal Yards in Portland. OMSI's original intent was to move the Shay up to their facility, which was then located near the Portland Zoo. However, it was determined that the Shay was too big to fit through the tunnel and that alternate routes were not practical. OMSI then turned to the Oregon Historical Society and asked them if they would accept a transfer of the Shay. OHS has owned the Shay ever since.
Mount Emily Shay #1 kicked around the yards in Portland for a number of years. She was periodically painted and put on display at a few rail conventions that took place during the 1960s. In 1979, when another rail convention was held, the Mount Emily Shay #1 was "discovered" by the folks at Cass Scenic Railway, and through the efforts of rail fan Jack Holst, a long-term lease of the Shay was entered into between OHS and Cass.
Shay #1 was restored to operation at Cass in 1972 and put into service as a helper engine on the steep grades of the Cass Railroad. Unfortunately, only a few months into her operation, a fire destroyed the old Cass Engine House and badly damaged Shay #1.
Over the next year, Cass rebuilt the Shay and made certain modifications to the cab windows and other minor items. A second long-term lease was eventually entered into and the Shay would remain at Cass until 1992.
In 1992, Oregon Historical Society reached out and to me and asked me to locate a new home for the Shay somewhere in the west. Over a period of months, I interviewed a number of railroads that made proposals to give the Shay a home and turned that paperwork over to the Oregon Historical Society Board. They selected the City of Prineville Railway, since it was located in the center of Oregon. The Shay was finally moved to Prineville in 1994 and immediately put into operation. In the years since, I have always been one of the two operating crewmen on the Shay each time it has left the enginehouse at Prineville.
Approximately three years ago, the City of Prineville notified OHS that, while Prineville was glad to store the engine, they no longer wished to operate it. They agree that if OHS wanted to operate the engine and pay for that operation, they would accommodate that. However, OHS has never had an interest in operating the Shay themselves. Thus, OHS began to analyze what the future looked like for Mount Emily Shay #1.
Finally, on April 1, 2022, the Oregon Historical Society issued a request for proposals to find a new owner and new home for the Shay. OHS had decided to deaccession the Shay and formed a committee of railroad personnel to analyze and select a new owner and home for the Shay.
ORHF was one of three proponents offering to take the Shay and become its new owner. ORHF turned in its proposal to the committee and responded to written questions that the committee provided to each of the proponents. After all this material was received and digested, a final committee meeting was held on Wednesday, August 24, 2022. At that meeting, each of the proposals from the three proponents was analyzed. Members of the Oregon Historical Society had made visits to each of the railroads proposing to become the Shay's new owner. Those site visits proved very important in the committee's decision as to which proponent offered the best permanent home for the Mount Emily Shay
At the August 24 meeting, ORHF was selected as the new owner and home for the Mount Emily Shay. That selection was formally announced on September 1, 2022. The final paperwork has now been drawn up for the transfer of title from OHS to ORHF.
Under ORHF's proposal, the Mount Emily Shay will be moved to Portland later in 2022. The intention is to have the Shay retubed and recertified under a new 1,472-day inspection so she will be ready to operate in later 2023. The Mount Emily Shay is intended to be one of the modes of power in future years for the Holiday Express trains. The 90-ton Shay with her light axle load will be much more forgiving on the Oregon Pacific Railroad trackage than the big 4-8-4 locomotives have been in prior years. The Shay has 35,500 pounds of tractive effort, which will provide more than enough power to pull the Holiday Express train.
ORHF is delighted to have been selected as the permanent home and owner of this wonderful artifact of Oregon's railroad logging history. ORHF wishes to thank the Oregon Historical Society and the City of Prineville for being such good custodians of the locomotive for over the years and for entrusting ORHF as the Shay's new permanent home.
Sign up for our mailing list to receive updates…
2250 SE Water Ave. Portland OR 97214 503-233-1156
© 2023 Oregon Rail Heritage Center Privacy Non-Discrimination Policy Website by Katie Swick & Mark Mercier


When you want an ecological image or business product that has a sustainable story, we will help. For us material is an opportunity: we have designed hundreds of different business products and we know, which material makes the best possible product. Our business products are always made of reused materials and they have a story and origin. Our work is based on ecology, ethics and esthetics. Globe Hope is a promise of quality, sustainability and timeless design which guarantees the products a long life and a value.
Let's make unique backpacks as gifts for personnel!
A selection of reusable bags made of recycled materials.
A selection of different sized toiletry bags.
A selection of different laptop bags made of different materials.
COULD WE DESIGN A PRODUCT TOGETHER?


text:
Posted in History/Life - Geschichte & Leben & 10 Tags
Letter from Germany 3 – Life in a time of Covid-19
March 2019 saw me in my new home city in Central Germany and a year on we are living in a time of a pandemic.
Covid Home – Letter One – Letter Two – Letter Three – Letter Four – Letter Five – Letter Six – Letter Seven
The idea that Germany is full of jack booted ´little Hitlers´ and it´s ´in their DNA´ was a common theme in the UK when I was growing up. It was a typical enough stereotype which along with similar themes regarding France and Italy helped define how many Brits saw the World. Even recently reference to Napoleon and Hitler was used by prominent British politicians as well as the general public when expressing an opinion regarding the European Union and therefore in some minds by default, Germany.
Although I learned to think for myself as best as possible it was still hard to shake these thoughts. Now that I live here it is has become clear that Germany isn´t too different from the UK. Elements of the general public can be just as annoying – litter droppers and worse lurk within both communities etc., but during the Covid-19 pandemic it has been interesting to look at opinion polls to shine a light on the Germans. This might explain why things seem calm In Germany at this time despite the lock down and the intense battle being fought in the country's hospitals etc.
Recent polling (ARD) showed that over 90% of German´s supported the social distancing ´lock down' rules, also that Chancellor Merkel remains very popular and her Health Minister Jens Spahn (CDU) and Finance Minister Olaf Scholz (SPD) were given a large show of confidence. Additionally, the parties on the extremes of the political scope have seen a decline in support.
Germany acted early when the news flowed from China about Covid-19 and began testing (500,000 a week) with carriers being isolated very early (the first recorded case was on January 27). Was this because Germany is so very efficient? Germany like so many other nations isn´t perfect – for example German intercity trains are often late or cancelled without notice and construction projects can (and do) go awry, the ´new´ Berlin airport in Berlin is a case in point (not open after multiple years of delay).
No, what was smart about Germany in the early days of the Covid-19 crisis is that it was watching and listening both to the experiences of other countries and to science/experts. Secondly, no one waited for a prime minister or their inner circle to decide when to act. Thirdly ideology or politics was most certainly not part of the equation.
It could be argued that Germany should have cancelled the many carnivals held early in the year (a source of the large Heinsberg cluster near the Netherlands border) nonetheless from January voluntary social distancing was ongoing in Germany, followed by the gradual introduction of enforcement measures by regional states and local government leading up to Merkel first issuing a national set of rules toward the end of March. By this time, social distancing restrictions were part of my everyday life which means that I haven't seen friends or visited a restaurant etc. for a long time.
Meanwhile in the UK it was sort of business as usual up to only a few weeks ago as we waited to see what the Government would do despite the unfolding tragedies in China, Italy and Spain.
The polling reflects what I have seen when in public in Germany – I have noted that nearly all people are being cooperative and work to give you space, plus they do it with a big dose of good grace (we are free to venture out of our homes). No doubt some people are pains in the arse, but police and local authority civilian enforcement officers in my area have not reported either medium or high numbers of breaches.
A sense of solidarity is real and adhering to the social distancing measures isn´t a slavish following of orders, rather it is more about doing the right thing. Interestingly this mindset maybe indicative not just during the pandemic, but also after the crisis is over (the infamous curve points to a fall in new cases giving cause for cautious optimism).
I am thinking after years of cuts and pay suppression it will be hard for politicians to argue against giving better terms and conditions to vital workers. There looks like there could be an imperative for the nation and the German people to offer more than just applause to thank them for their efforts on the frontline etc. At the end of the pandemic further polling (DW) suggests that the German people also want to be supportive of other countries and the shaken European Union.
This suggests to me that Germans possess a feeling of confidence about living through the pandemic despite being the fourth worst infected nation currently on Earth, it has comparatively fewer deaths – and that Germans are mentally preparing themselves to deal with the aftermath.
I wonder after the war on Covid-19 is won who will win the peace? Will there be a sense of purpose to meet the challenges that so many governments can sweep under the carpet when not held to account? Health care, the environment, racism and social inclusion being just a few I might mention.
So no, Germany is not a nation of ´little Hitlers or even ´Bonapartists´, rather it appears to me for all its own oddities this is a nation that thrives on cooperation and not enforcement. In general life and away from the pandemic my impression is there are fewer signs saying NO and less in your face health & safety in Germany than in the UK.
corona virus 18
pandemie 18
More from History/Life - Geschichte & Leben
Being Existential in Gö – January 23 2023
Winter wetter (and cake) is an existential matter for any cyclist. What is the meaning of it all? I was not to be a hostage to my angst and motivated by the company of Sandra and Andrea we rode a variation of the Gö Feldweg Omloop 40km. Angst The weather is a major matter for… Continue Reading
Love of Mud in Gö – November 30 2022 Gravel Ride
The ground had been swollen in the days before my ride by rain plus snow and the weather was bleak in attitude offering a taste of the winter yet to come. The trails will now become increasingly sodden until they freeze and then return to being a quagmire in places during the subsequent thaw. The… Continue Reading


text:
Q: How to Change a TextView with the values in an EditText I am completely new to App making and I want to make something in which there are two EditTexts (number only), which are then divided and turned into a percentage and displayed in a TextView. Unfortunately, I have no idea if what I am doing is correct. Here is my code
    import android.app.Activity;
    import android.os.Bundle;
    import android.view.Menu;
    import android.widget.EditText;
    import android.widget.TextView;
    public class FirstInformation extends Activity {

EditText eT4 = (EditText)findViewById(R.id.editText4);
EditText eT5 = (EditText)findViewById(R.id.editText5);
TextView tV6 = (TextView)findViewById(R.id.textView6);

@Override
protected void onCreate(Bundle savedInstanceState) {
    super.onCreate(savedInstanceState);
    setContentView(R.layout.activity_first_information);
    if (eT4 != null && eT5 != null){
        double numerator = (double) Integer.parseInt(eT4.getText().toString());
        double denominator = (double) Integer.parseInt(eT5.getText().toString());
        double textView = Math.round(numerator/denominator)*100;
        tV6.setText(textView+"");
    }
}

@Override
public boolean onCreateOptionsMenu(Menu menu) {
    // Inflate the menu; this adds items to the action bar if it is present.
    getMenuInflater().inflate(R.menu.first_information, menu);
    return true;
}

public void updateTextView() {
    if (eT4 != null && eT5 != null){
        double numerator = (double) Integer.parseInt(eT4.getText().toString());
        double denominator = (double) Integer.parseInt(eT5.getText().toString());
        double textView = Math.round(numerator/denominator)*100;
        tV6.setText(textView+"");
    }
    return;
}

}
Any feedback at all would be great. Thank you so much!

A: findViewById() in onCreate()
Division by zero

A: Your issue here is with the following code:
EditText eT4 = (EditText)findViewById(R.id.editText4);
EditText eT5 = (EditText)findViewById(R.id.editText5);
TextView tV6 = (TextView)findViewById(R.id.textView6);

findViewById method returns null for all those calls because you're doing UI related tasks before the setContentView method has finished. So you can declare the variables there and then initialize them after setContentView method.

A: Just as the other guys said, the findViewById() calls go into the onCreate() method otherwise they shall return null.
One other thing: updateTextView() is never called. You could use a TextWatcher or simply an onClickListener:
tv6.setOnClickListener(new onClickListener() {
    @Override
    public void onClick(View v) {
        updateTextView();
    }
});

And the result will be updated every time you click on the result textView. By the way using a TextWatcher (with afterTextChanged() method) is a better practice. I suggest you to take a guide/tutorial and try that ;)


What's the startup scene like in Warsaw, Poland? How much funding is available? What about coworking spaces and startup events? Here's Teleport's overview of the startup scene inWarsaw, Poland, including details on startup funding, coworking spaces, startup events and meetups.


text:
Published by Bdaily Bdaily Business News on 25 Mar 2013
Property firm makes senior appointment
Harrogate-based Lateral Property Group has strengthened its management team with the appointment of Sylvia Bowden as chief operating officer.
Sylvia brings unique cross-boundary experience of the UK commercial property industry to the group, which operates in the UK food store, retail, restaurant and leisure sectors.
Prior to joining Lateral, Sylvia held several senior roles across the property and financial sectors. She was east regional head of structured property finance with Clydesdale Bank until December 2011 and relationship director with Barclays Capital until December 2006.
Earlier in her career she headed up a Yorkshire-based construction and commercial development company and the Hanover Property Unit Trust, a co-founder of a chartered surveying practice bought by Savills.
Speaking of her new appointment, Sylvia said: "I was impressed by the results that Lateral has delivered, both for themselves and their corporate and private equity partners. The calibre and sheer creativity of the Lateral team is driving a winning strategy for operating effectively in this cyclical industry.
"This is clearly demonstrated by their track record to date and their pipeline of 350,000 sq ft comprising over £100 million of developments over the next two years – an activity level ahead of our peer group."
Steven Redshaw, joint managing director of Lateral, added: "Sylvia is a superb addition to Lateral, enhancing our already strong and creative team of property investment and development professionals. Her experience and expertise are second-to-none and she will play a key role in the future direction of the business."
Lateral, which also has an office in London, has completed 27 developments, refurbishments and acquisitions comprising 250,000 sq ft since 2008. The company works with retailers including Tesco, Marks & Spencer, Sainsbury's, Waitrose, Pizza Express and Jamie's Italian.
#Industrials #Property #Yorkshire & The Humber #Employment