Environmental issues, concepts, ideas and parleys
1. Bio Diversity
2. Ecological balance
3. Ecological allowance/benefit
4. Ecological overshoot
5. Ecological deficit
6. Eco-tourism
7. Eco-friendly
8. Eco-sensitive
9. Biosphere management
10. Bio-degradability
11. Toxic radio-active wastes
12. Land fill
13. Carbon Menace
14. Carbon Intensive products/Nations
15. Carbon Trading
16. Carbon Credit
17. Carbon footprint
18. Carbon recycling
19. Deforestation
20. Green cover loss
21. Ozone depletion
22. Temperature Rise
23. Greenhouse effect
24. Ozone depletion
25. Sun stroke
26. Sun burn
27. UV Penetration
28. Melting of icecaps
29. Rising sea levels
30. Acid rains
31. Heat waves
32. Green Summit
33. GREEN
34. Climate Congress
35. Ecological Housekeeping
36. Voluntary Simplicity
37. Principle of Localism
38. Responsible shopping
39. Green shopping
40. Green lifestyle
Ajaypeesdoc.15.11.010.www.jpsukham.blogspot.com
Saturday, December 3, 2011
Environmental issues, concepts, ideas and parleys
1. Bio Diversity
2. Ecological balance
3. Ecological allowance/benefit
4. Ecological overshoot
5. Ecological deficit
6. Eco-tourism
7. Eco-friendly
8. Eco-sensitive
9. Biosphere management
10. Bio-degradability
11. Toxic radio-active wastes
12. Land fill
13. Carbon Menace
14. Carbon Intensive products/Nations
15. Carbon Trading
16. Carbon Credit
17. Carbon footprint
18. Carbon recycling
19. Deforestation
20. Green cover loss
21. Ozone depletion
22. Temperature Rise
23. Greenhouse effect
24. Ozone depletion
25. Sun stroke
26. Sun burn
27. UV Penetration
28. Melting of icecaps
29. Rising sea levels
30. Acid rains
31. Heat waves
32. Green Summit
33. GREEN
34. Climate Congress
35. Ecological Housekeeping
36. Voluntary Simplicity
37. Principle of Localism
38. Responsible shopping
39. Green shopping
40. Green lifestyle
Ajaypeesdoc.15.11.010.www.jpsukham.blogspot.com
1. Bio Diversity
2. Ecological balance
3. Ecological allowance/benefit
4. Ecological overshoot
5. Ecological deficit
6. Eco-tourism
7. Eco-friendly
8. Eco-sensitive
9. Biosphere management
10. Bio-degradability
11. Toxic radio-active wastes
12. Land fill
13. Carbon Menace
14. Carbon Intensive products/Nations
15. Carbon Trading
16. Carbon Credit
17. Carbon footprint
18. Carbon recycling
19. Deforestation
20. Green cover loss
21. Ozone depletion
22. Temperature Rise
23. Greenhouse effect
24. Ozone depletion
25. Sun stroke
26. Sun burn
27. UV Penetration
28. Melting of icecaps
29. Rising sea levels
30. Acid rains
31. Heat waves
32. Green Summit
33. GREEN
34. Climate Congress
35. Ecological Housekeeping
36. Voluntary Simplicity
37. Principle of Localism
38. Responsible shopping
39. Green shopping
40. Green lifestyle
Ajaypeesdoc.15.11.010.www.jpsukham.blogspot.com
Answer
Fresh fish has a very short shelf life, but canning it allows us to eat fish at any time of the year and in any temperature. How does this process of canning work, and what are the steps involved? I will now describe how fish is canned.
After the fish is sent to the cannery, it is cleaned carefully and some parts are removed. The fish is washed thoroughly, and then drained. The next stage is soaking in salt. This helps to preserve the fish. Next, the fish is put into cans which are then sealed with lids. The cans of fish are then heated in large pressure cookers. This kills the bacteria and ensures that the fish remains safe to eat. After the tins cool, labels are added and the cans are put into boxes. Finally, the boxes are stored in a warehouse, ready for delivery to wholesalers and retail outlets.
Canning fish enables people everywhere to enjoy healthy great-tasting food. Why not try some tuna or salmon in a sandwich today!
Fresh fish has a very short shelf life, but canning it allows us to eat fish at any time of the year and in any temperature. How does this process of canning work, and what are the steps involved? I will now describe how fish is canned.
After the fish is sent to the cannery, it is cleaned carefully and some parts are removed. The fish is washed thoroughly, and then drained. The next stage is soaking in salt. This helps to preserve the fish. Next, the fish is put into cans which are then sealed with lids. The cans of fish are then heated in large pressure cookers. This kills the bacteria and ensures that the fish remains safe to eat. After the tins cool, labels are added and the cans are put into boxes. Finally, the boxes are stored in a warehouse, ready for delivery to wholesalers and retail outlets.
Canning fish enables people everywhere to enjoy healthy great-tasting food. Why not try some tuna or salmon in a sandwich today!
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