Technic Skill Or Be Lucky In SEO

There are plenty of people out there who will tell you a lot about SEO, whether they know the answers or not.  But when you really get talking to the experts you will always notice that at some point they will say how part of every success is luck.

The world of SEO is to put it bluntly, complicated, and while there are many things to do which will increase your chances of success, many people now argue that luck is simply one of the biggest SEO factors.
Before I go any further, I think I should state that I agree with this theory, but I would modify it a little.  I believe that,

“Luck is a big part in SEO, but you need to work hard on your SEO to make sure that when luck comes along, your work is as receptive as possible.”
Now what I have said here so far is pretty common knowledge, but the truth is that people can hear this, process it, understand it, but not ask the actual real question.
What is Luck? And how can we quantify luck and manufacture it to our advantage?
In truth Luck should not be a factor in SEO.  Google has a set formula for it’s search rankings, so in theory we should be able to decode it, and know exactly how to make a website successful.  In reality, this is easier said than done.  The Google Algorithm has near to 300 components, which decide where a website should go for every single imaginable keyword.

Testing minute changes to figure out exactly how a website is affected by small changes in specific areas is rendered impossible by the lag of time in which the Internet updates, and of course a single link, mention, or track back to any competing website as well as the site being tested could sqew the entire test.
Despite the daunting sound of this, there are several SEO factors which are well known and proven to be a major component in the SEO world.

Backlinking
Baclinking is how Google knows your site is liked by others. There are plenty of components to backlinking which govern how much each backlink benefits a website.

Keyword Optimization
Making sure your keywords are prevailent in SEO on any webpage is inredibly important.  Google wants to make sure that what you have on your webpage is relevant to what the searcher wants to read.

Pagerank
Many self proclaimed Internet gurus will discount PageRank as no longer being important.  Unfortunately these same people will also talk about the value of backlinks.  Just so everyone knows, page rank is the visual indication of the strength of a website, the higher the PR the higher the value of any links on it pointing to your own website.

Finding the other factors is a matter of dedication and luck, keep checking up on Traffic to my Blog though, as I will be talling you all about ranking factors in an upcoming post!

How to increase Traffic your Personal Blog

Quick Fix Number One – Social Bookmarking
Okay, so I might have dismissed social bookmarking in previous articles, but when it comes to quick fix, a little luck, talent, and timing can go a long way.  I am of course talking about the Digg Effect. When many people first start trying to learn how to increase website traffic you can pretty much guarantee they will waste hours on social bookmarking. Though they may waste hours in the long run, some people still get a bit of luck, and succeed with the Digg Effect.

Social bookmarking traffic is short term, and the link itself will be no-follow.  but if you get thousands of hits in a few days, you might just get a few decent do follow links coming back to your article!

Quick Fix Number Two – Paid Advertising
It might be expensive, but paying for an advert on a top website can often lead to a huge number of organic backlinks. The real downside of buying a high quality link is usually the cost, which can rise to $300 a month.  It can often have long standing benefits however, and if you do it right, you might earn more from sales due to the website  traffic increase you should see!

Quick Fix Number Three – Email Campaign
Whether you use your own mailing list, someone else’s mailing list, or get your link placed on an established newsletter, non spam email campaigns can be highly effective.  Remember however that this is purely one off, and is unlikely to even create a single organic do follow backlink. The good thing is that if you pay for a decent placement, a good email campaign will give you great exposure, and might get you some regular returning visitors as well.

Moving Cylinder

• Use a cylinder cart andsecure cylinders with a chain.

• Don't use the protectivevalve caps for moving or lifting cylinders.

• Don't drop a cylinder, orpermit them to strike each other violently or be handled roughly.

• Unlesscylinders are secured on a special cart, regulators shall be removed, valvesclosed and protective valve caps in place before cylinders are moved.

Cylinder Storage

• Cylinders should be stored in compatible groups

- Flammables from oxidizers
- Corrosives from flammables
- Full cylinders from empties
- All cylinders from corrosive vapors.

• Keep oxygen cylinders a minimum of twenty feet fromflammable gas cylinders or combustible materials. If this can not be done, separationby a non-combustible barrier at least 5 feet high having a fire-rating of atleast one-half hour is required.

• Secure empty and full cylinders to a fixed support byuse of chains, or other substantial restraining devices.

• Store cylinders in an upright position.

• Keep valve protective caps in place when the cylinderis not in use.

• Mark empty cylinders EMPTY or MT.

• Keep valves closed on empty cylinders.

• Cylinders must be kept away from sources of heat.

• Cylinders must be kept away from electrical wiringwhere the cylinder could become part of the circuit.

• Store cylinders in well-ventilated areas designatedand marked only for cylinders.

Cylinder Marking

• Cylinders must be properly labeled, including the gasidentity and appropriate hazards (e.g., health, flammability, reactivity).

• Cylinders have severalstamped markings. The top mark is either a DOT or an ICC marking indicatingpertinent regulations for that cylinder. The second mark is the serial number.Under the serial number is the symbol of the manufacturer, user, or purchaser.Of the remaining marks the numbers represent the date of manufacture, andretest date (month and year). A (+) sign indicates the cylinder may be 10%overcharged, and a star indicates a ten year test interval.

Basic Safety

Basic Safety

 

If a cylinder is damaged,in poor condition, leaking, or the contents are unknown, contact your cylindervendor. Have the vendor return the damaged cylinder to the manufacturer.

• Wear appropriate foot protection when engaged in moving or transporting cylinders.
• Sturdy shoes are a minimum.
• Steel toed shoes if required by your supervisor, instructor, or department.
• Proper personal protective clothing and equipment shall be worn.
• Always have an appropriate Material Safety Data Sheet (MSDS) available and be familiar with the health, flammability and reactivity hazards for the particular gas.

Cylinder Using

• Be sure all connections aretight. Use soapy water to locate leaks.

• Keep cylinders valves,regulators, couplings, hose and apparatus clean and free of oil and grease.

• Keep cylinders away fromopen flames and sources of heat.

• Safety devices and valvesshall not be tampered with, nor repairs attempted.

• Use flashback arrestors andreverse-flow check valves to prevent flashback when using oxy-fuel systems.

• Regulators shall be removedwhen moving cylinders, when work is completed, and when cylinders are empty.

• Cylinders shall be used andstored in an upright position.

• The cylinder valve shouldalways be opened slowly. Always stand away from the face and back of the gaugewhen opening the cylinder valve.

• When a special wrench isrequired to open a cylinder or manifold valve, the wrench shall be left inplace on the valve stem when in use; this precaution is taken so the gas supplycan be shut off quickly in case of an emergency; and that nothing shall beplaced on top of a cylinder that may damage the safety device or interfere withthe quick closing of the valve.

• Fire extinguishingequipment should be readily available when combustible materials can be exposedto welding or cutting operations using compressed cylinder gases.

Things Not To Do

• Never roll a cylinder tomove it.

• Never carry a cylinder bythe valve.

• Never leave an opencylinder unattended.

• Never leave a cylinderunsecured.

• Never force improperattachments on to the wrong cylinder.

• Never grease or oil theregulator, valve, or fittings of an oxygen cylinder.

• Never refill a cylinder.

• Never use a flame to locategas leaks.

• Never attempt to mix gasesin a cylinder.

• Never discard pressurizedcylinders in the normal trash.

Docks ( Non-Forklif )

• Whenstocking shelves by hand, position the materials to be shelved slightly infront of you, so you do not have to twist when lifting and stacking materials

• Visuallyinspect for sharp objects or other hazards before reaching into containers suchas garbage cans, boxes, bags or sinks

• Remove orbend nails and staples from crates before unpacking the crates

• Whencutting shrink wrap with a blade, always cut away from you and your co-workers

• Do nottry to kick objects out of pathways; push or carry them out of the way

• Do notlet items overhang from shelves into walkways

• Moveslowly when approaching blind corners

• Placeheavier loads on the lower or middle shelves

• Removeone object at a time from shelves

• Placeitems on shelves so that they lie flat and do not wobble

Poison Gases

Poison gases represent a significant hazard. Specialprecautions not otherwise necessary become prudent when using poison gases:

• Common poison or highlytoxic gases include:

- arsine (AsH3)
- ethylene oxide (EtO)
- hydrogen cyanide (HCN)
- nitric oxide (NO)
- phosphine (PH3)

• Certain poison gases (e.g.,Ethylene Oxide) can only be used if specific OSHA regulations and safepractices are followed.

• Certain poison gases (e.g.,Ethylene Oxide) can only be used if specific OSHA regulations and safepractices are followed.

• Emergency procedures shouldbe made clear to all involved, including personnel from adjacent labs andbuilding managers.

• Poison gas use after normalworking hours require the approval of the Chemical Hygiene Officer for yourdepartment.

• Fume hoods and otherventilation need to be tested before use and checked frequently during theproject involving poison gas.

• Notify EnvironmentalHealth, Safety and Risk Management before your first use of the poison gas.

• The University Policeshould also be informed about the locations and types of poison gas in use.

• Document these proceduresin your lab's chemical hygiene plan. As with all chemicals, obtain and reviewthe Material Safety Data Sheet (MSDS) for the poison gas. Maintain an extracopy of the MSDS in your department's chemical hygiene plan. 

Pallet Jack Use

• Onlypallet jack operators may operate pallet jacks

• Do notexceed the manufacturer's load rated capacity; read the lift capacity plate onthe pallet jack if you are unsure

• Do notride on pallet jacks

• Start and stop the palletjack gradually to prevent the load from slipping

• Pullmanual pallet jacks; push them when going down an incline or passing close towalls or obstacles

• If yourview is obstructed, ask a spotter to assist in guiding the load

• Stop thepallet jack if anyone gets in your way

• Neverplace your feet under the pallet jack

Hand Truck Operation

• Whenloading hand trucks, keep your feet clear of the wheels

• Do notexceed the manufacturer's load rated capacity; read the capacity plate on thehand truck if you are unsure

• Place theload so that it will not slip, shift or fall; use the straps, if they areprovided, to secure the load

• Forextremely bulky or pressurized items such as gas cylinders, strap or chain theitems to the hand truck

• Tip theload slightly forward so that the tongue of the hand truck goes under the load

• Push thetongue of the hand truck all the way under the load that is to be moved

• Keep thecenter of gravity of the load as low as possible by placing heavier objectsbelow the lighter objects

• Push theload so that the weight will be carried by the axle and not the handles

• If yourview is obstructed, ask a spotter to assist in guiding the load

• Do notwalk backward with the hand truck, unless going up stairs or ramps

• Whengoing down an incline, keep the hand truck in front of you so that it can becontrolled at all times

• Move handtrucks at a walking pace

• Storehand trucks with the tongue under a pallet, shelf, or table

Hazardous Material

• Followthe instructions on the label and in the corresponding Material Safety DataSheet (MSDS) for each chemical product you will be using in your workplace

• Usepersonal protective clothing or equipment such as neoprene gloves, rubberboots, shoe covers, rubber aprons, and protective eyewear, when using chemicalslabeled "Flammable", "Corrosive", Caustic" or"Poisonous"

• Alwaysuse your chemical goggles and the face shield when handling chemicals labeled"Corrosive" or "Caustic"

• Do notuse protective clothing or equipment that has split seams, pin holes, cuts,tears, or other visible signs of damage

• Each timeyou use your gloves, wash them, before removing the gloves, using cold tapwater and normal hand washing motion; always wash your hands after removing thegloves.

• Onlydispense a liquid labeled "Flammable" from its bulk container locatedin areas posted "Flammable Liquid Storage"

• Beforepouring, dispensing or transferring any liquid from a bulk container labeled"Flammable", observe the following safety procedure:

1. Only use the redcolor-coded, plastic or metal containers for transferring the liquid.
2.  Electrically ground andbond the containers as follows:

• a) Attach the clip at oneend of the grounding wire to the rim of the dispensing container and thenattach the clip at the other end of the grounding wire to a ground source, suchas a ground driven steel stake.

• b) Attach the clip at oneend of the bonding wire to the rim of the dispensing container and then attachthe clip at the other end of the bonding wire to the rim of the receivingcontainer.

• c) You are now ready todispense the liquid from the bulk container into the opened receivingcontainer. Upon completion, replace the lid on the receiving container andremove the bonding wire.

• Beforeusing the chemical exhaust hood, flip the fan motor switch to the"On" position

• Do notuse chemicals from unlabeled containers or unmarked cylinders

• Do notperform "hot work", such as welding, metal grinding or other sparkproducing operations, within 50 feet of containers labeled"Flammable" or "Combustible"

• Do notdrag containers labeled "Flammable"

• Use therubber cradle when transporting unpackaged, glass bottles of chemicals

• Do notstore chemical containers labeled "Oxidizer" with containers labeled"Corrosive" or "Caustic"

Tips On Chemical

Chemicalscan enter the air in your home when you paint, use cleaning solvents, installpressed wood, install new carpets and use new fabrics. These chemicals canirritate your eyes, throat, and nose. High levels can give you a headache ormake you feel dizzy.

Tips onchemicals:

• Makesure your home has lots of fresh air.

• Usesafe paints, cleaners and other products. Look for those with the fewestwarnings.

• Readlabels. Some chemicals should only be used in well-vented spaces. The label maytell you if the chemicals can cause cancer or other health problems.

Fact sheets of common toxicchemicals

Fire Understanding

The Phenomenon of Fire

Fire is the visible heat energy being released from rapid oxidation of afuel.  Something is
'on fire' when the exothermal release of heat from the oxidation reactionreaches visible light level.

Basically, combustion takes place within two modes-flaming andflameless. The flaming mode can be viewed as a tetrahedron, with each siderepresenting one of the four basic
components of flaming combusion: fuel, heat, oxygen and uninhibited chainreaction. Here the practical emphasis is on extinguishing an existingfire.

The classic fire triangle illustrates the flameless mode, the three legsrepresenting fuel, oxygen and heat. Air provides oxygen forcombustion. The heat required for ignition varies with the characteristicsof the fuel. Fuel is any substance that will sustain combusion after theinitial application of heat to start it. Here the practical emphasis is onpreventing a fire from starting by prohibiting the formation of thetriangle.    

How Flammable Liquids Safety Equipment Defeats Fire

Safety equipment for use in storing, transporting or dispensingflammable liquids is designed to control one or more of the legs of the FireTriangle.

Containment of the liquid fuel to prevent it from spreading in event offire is a primary function of all safety containers. These containers includesafety cans, rinse and wash tanks, bench and plunger cans, rinse and washtanks, bench and plunger cans, drip cans, storage cabinets, waste containersand others.

Dissipation of heat to prevent flammable liquid vapor from reachingignition temperature is another function built into certain types of safetyequipment. This is accomplised by the flame arrester which is common tosafety cans and faucets, bench cans and other equipment. The flame arrester, inthe form of a wire mesh screen or perforated baffle plate, permits escapingvapor to burn but dissipates heat so that vapor inside the container will notignite or explode.

Closing out oxygen is still another function of certain safetycontainers. For example, when the lids of self-closing rinse and cleaningtanks shut, they snuff out fire by closing off the oxygen supply.

Characteristics of Flammable Liquids

In order to best understand the hazards of flammable liquids and thecontrol procedures and to interpret the tabular material, the followingdefinitions will prove useful.

Underwriters Laboratories, Inc., Flammability Hazard Classification.

In addition to the NFPA, this is also a system for grading the relativeflammability hazards of various liquids. This is a useful classificationbecause actual hazard in use of a flammable liquid is dependent on a number offactors in addition to flash point. These are the UL classes of relativeflammability hazards:

Ether : class 100 (max hazard)
Gasoline : class 90-100
Alcohol (ethyl) : class 60-70
Kerosene  : class 30-40
Paraffin Oil : class 10-20

Classifications, Flammable and Combustible Liquids.  

A flammable liquid is one having a flash point below 100 degree F andhaving a vapor pressure not exceeding 40 lb/sq in. absolute at 100 degree F. Acombustible liquid is one having a flash point at or above 100 degree F.

Vapor. In any liquid there is a constant movement ofmolecules. As temperature increases, the molecules speed up, someacquiring enough energy to escape from the liquid surface as a vapor.When vaporescapes from a flammable liquid into the air, a flammable or explosivesituation can occur, dependent upon the proportions of the air/vapor mixture.

Flash point is the lowest temperature of a flammable liquid at which itgives off vapor sufficient to form an ignitable mixture with the air near thesurface of the liquid or within the vessel used. Combusion is not continuous atthe flash point. Flash point is the basic characteristic used by NFPA toclassify the relative hazards of liquids.

Ignition temperature is the minimum temperature to which flammableliquid vapor in air must be heated in order to initiate or cause self-sustainedcombustion independently of the original heat source.One might tend to discountthe high hazards of flammable liquids when noting the relatively high ignitiontemperatures (gasolines, for example, are in the 500 to 800 degree Frange). But what must be recognised is that an extremely small area andduration of temperature contact is all that's needed to set flammable vaporaflame. A static spark with the duration of a few thousandths of a second,contacting a few molecules of the vapor/air mixture is enough to raise thetemperatures above the ignition point.

Flammable (explosive) range of flammable liquids is the percentage rangeof liquid vapor in air, by volume, within which ignition canoccur. Gasoline, for example, has an explosive range between 1.4% and7.6%. This indicates that any concentration of gasoline vapor in airbetween these percentage limits will ignite at any temperature above -45 degreeF (flash point) when an ignition source provides a contact temperature in therange of 500 degree to 800 degree F (ignition temperature, depending on type ofgasoline). Auto engine carburetion is designed to keep the gas/air mixturefed to the cylinders within this explosive range. Too 'lean' a mixture (near orbelow 1.4%) or too 'rich' (at or above 7.6%) causes engine firing failure orfaulty operation because the gasoline vapor/air mixture is at the limits of theexplosive range.

Explosive range figures are based on normal atmospheric temperatures andpressures.  There may be a considerable variation in explosive range whereother temperatures and pressure are present. Increases in temperature willwiden the explosive range.  Pressure differences depend on theflammable liquid involved but substantial vacuum (pressure decrease) willgenerally narrow the explosive range.

Specific gravity of flammable liquids is important in fire preventionplanning to anticipate behavior of hazardous materials where water or otherliquids are present under fire conditions. Many flammable liquids withspecific gravity below 1 (lighter than water) are also insoluble inwater. In the event of fire with such liquids present, water may beineffective as an extinguishing agent.

Water solubility refers to the degree to which a flammable liquid issoluble in water. This is useful in determining effective extinguishingagents and methods. Alcohol-resistant type foam, for example, is usuallyrecommended for water soluble flammable liquids.

Vapor pressure of liquids is below 40 pounds per square inch absolute,at 100 degree F, by definition. Materials with higher vapor pressures aredefined as gases at 100 degree F to establish a convenient technical separationbetween the two forms of matter. Vapor pressure is the pressure exerted byvapor above the surface of a liquid in a closed container. It is caused byevaporation and is stabilized by confinement in a closed container to apressure characteristic of the specific liquid.As temperature increases, thevapor pressure of a liquid increases. At the point where the vaporpressure equals atmospheric pressure, the escape of molecules from the liquidsurface is greatly accelerated and boiling takes place.

Vapor pressures of flammable liquids are an important consideration infire prevention.They give the relative speed of evaporation: the higher thevapor pressure, the greater the evaporation rate and the more vapor escapepotential every time a safety container is opened.

Boiling point of a liquid is the temperature of the liquid at which itsvapor pressure equals the atmospheric pressure.

Vapor density, as commonly used in fire protection, is the weight of avolume of pure gas compared to the weight of an equal of volume of dry air atthe same temperature pressure.  A figure greater than 1 indicates that agas is heavier than air. This means that any escaped vapor will settledownward onto floors and flow with air currents, around corners and down stairsor elevator shafts to pool in low spots. If the source liquid is open and acontinuous supply of vapor is flowing, a spark anywhere along the vapor trail -perhaps hundreds of feet or several floors away - will set off an explosion andfire that may envelop an entire building almost instantly.

Tips Of Asthma

Asthma

Fora comprehensive report on asthma in Wisconsin, see the recently released:

• Asthmais an illness that causes wheezing, shortness of breath, chest tightness andcoughing. More than 3,000 young people are hospitalized every year in Wisconsinwith asthma. Pets, molds, pollen, and cockroaches can trigger asthma. Smoke,chemicals, ozone, and exhaust fumes can also trigger asthma.  Moreinformation on asthma in Wisconsin and the Wisconsin Asthma Program at theDepartment of Health Services can be found at the “new” asthma website. 

Tipsfor People with Asthma:

• Ifa person with asthma is allergic to cats or dogs, the family pet may need to beremoved from the home. At least keep pets out of the person’s bedroom.

• Consideradding a high efficiency air filter to your heating system.

• Controlhumidity. Keep the humidity below 50% and fix moisture problems. This willreduce dust mites, molds and mildew.

• Reduceair pollutants like smoke, solvents, and pollen in your home.

• Getrid of cockroaches by carefully cleaning (especially in the kitchen) andremoving trash every day. Use pesticides as a last resort.

• Dampmop, damp dust, and vacuum often. Use mattress and pillow covers. Removecarpets, drapes, books, stuffed animals, and feather or down pillows and coversfrom the bedroom. Wash bedding once a week using hot water to kill dust mites.

Fire Protection Improve

Australia, -- Standards Australia has released an interim standard to assist fireauthorities in the selection and development of protective clothing forfirefighters. Fire agencies, the fabric technology industry, manufacturers andunion representatives contributed to the development of interim standard AS4967 -- 2001 -- Protective clothing for firefighters -- Requirements and testmethods for protective clothing used for structural firefighting. The recentlyselected New South Wales Fire Brigade uniforms have a garment shell andprotective liner for ease of cleaning and long-term maintenance. They conformto the standard. Two other fire clothing standards have also been released -- AS4824 (Int) -- 2001 -- Protective clothing for firefighters -- Requirements andtest methods for protective clothing used for wildland firefighting, and AS/NZS4821 (Int) -- 2000 -- Firefighters' protective footwear. 

A draft revision of the Standards Australiaportable fire extinguisher standard is expected later this year. Changes toAS/NZS: 1841 -- Portable fire extinguishers, may include the removal of the"E" fire classification when the extinguishing agent is a conductorof electricity, such as water or a conductive aqueous solution. There isconcern about the potential exposure of an operator to electrocution. 

Work continues on a revision of the StandardsAustralia fire maintenance standard. It is anticipated the revised AS 1851 --1995 -- Maintenance of fire protection systems, will be published in the secondhalf of 2002. The existing 16 parts of the standard will be consolidated. It isalso anticipated the standard will be referenced in the Building Code ofAustralia, making it mandatory.

Rendang Among Top 15 Best Foods in the World

CNNGopublished an article last week that ranks the 50 most delectable eats on theplanet, and one of Indonesia's most popular dishes, rendang, made it onto thelist at number 11.

Unfortunately, neither nasi goreng, sate ayam nor Indomie made the culinaryhall of fame, with rendang being the spice-rich country's only native cuisineto make the cut.

The article, titled “World’s 50 Most Delicious Foods,” did not specify whatsort of criteria it used to compile the list. It only says, “we’ve scoured theplanet for what we think are 50 of the most delicious foods ever created.” Andby delicious, it suggested, “foods worth traveling the world to gorge on.”

The entry on rendang first introduces how to make the dish and what goes intoit, before explaining to the readers what rendang can do to food buffs.

“Beef is slowly simmered with coconut milk and a mixture of lemongrass,galangal, garlic, turmeric, ginger and chilies, then left to stew for a fewhours to create this dish of tender, flavorful bovine goodness.

I sure hope no vigilante group will declare war on Malaysia over this — and Ihope no Malaysians send CNN a letter claiming that rendang is actually theirs.Take this with a pinch of salt, please.

Topping the list is massaman curry from neighboring Thailand, which the articledescribes as “spicy, coconutty, sweet and savory, its combination of flavorshas more personality than a Thai election.”

Coming in at second and third place is Italy's Neapolitan pizza and Mexico'schocolate, respectively.

But the top 10 list suggests that, in the culinary world, Asian hegemonyprevails — Japan's sushi (4), China's Peking duck (5), Thai's tom yum goong (8)all made it to the top, as well as the laksa and curry.

Europe was represented by the pizza and Germany's famous hamburger, while theonly African cuisine joining the culinary elite is Gabon’s chicken muamba.

Fire Hazard from Fire Filling Portable Gas Can In vehichle

• In incidents reported to NIOSH in the US, firesspontaneously ignited when workers or others attempted to fill portablegasoline containers (gas cans) in the backs of pickup trucks equipped withplastic bed liners or in cars with carpeted surfaces. Serious skin burns andother injuries resulted.

• These fires result from the buildup ofstatic electricity. The insulating effect of the bed liner or carpetprevents the static charged generated by gasoline flowing into the container orother sources from grounding. The discharge of this buildup to the groundedgasoline dispenser nozzle may cause a spark and ignite the gasoline.

• Both ungrounded metal (most hazardous) and plastic gascontainers have been involved in these incidents, a NIOSH Hazard ID said.

Recommendations for prevention
Construction workers and others in small businesses who often work withgasoline powered equipment commonly use portable gas containers. Homeowners usegas cans for their landmowers and other equipment.

• Avoid the hazardouspractice of leaving the portable gas containers in trucks or cars whenrefueling

• Before filling, remove thecontainers from the vehicle and place them on the ground at a safe distancefrom the vehicle (provides path to dissipate static charge to ground)

• Touch the container withthe gas dispenser nozzle before removing the container lid (provides anotherpath to dissipate static charge to ground)

• Keep the nozzle in contactwith the container inlet when filling (to dissipate static charge buildup fromflow of gasoline)

Additional prevention measures include:

• Manufacturers or retailers- place a hazard label on all plastic liners being sold warning workers not tofill portable gas containers in the bed liner of the truck but always to placethe containers on the ground before filling

• Gas stations - display awarning notice near gas pumps to place all portable gas containers on theground before filling

• Manufacturers - build bedliners that can be grounded to the metal truck, thereby dissipating potentialelectrostatic charge

Fire Extinguiser Selection

Portable fireextinguishers can saves lives and property by putting out or containing fireswithin the capability of the extinguisher. However, they must be of the correcttype for the particular fire, and they must used correctly.

Selection of Fire Extinguishers
There are a number of types of portable fire extinguishers available inAustralia. Each type of extinguisher may be rated for one or more classes offire. In some cases, particular extinguishers are not only consideredineffective against certain classes of fire, they can be dangerous if used inthose circumstances.

The classes of fire are:

Class A : Ordinary combustibles (Wood, Paper,Plastics)
Class B : Flammable and combustible liquids
Class C : Flammable gases
Class D : Combustible metals
Class E : Electrically energised equipment
Class F : Cooking oils and fats

Portable fire extinguishers are distinguishable by their labels and theircolouring. In 1997 the standard colours of some portable fire extinguisherswere changed. It is therefore likely that you may encounter two of the sametype of extinguisher with different colourings.

drinking Water Safety

Know Your Water Supply

• Whether fordrinking, cooking, bathing, or doing laundry, a supply of clean water isimportant to a healthy home. Know where your water comes from.

Tips for All Water Users

• Install devices to prevent garden hose water from flowing backwards intoyour drinking water.

• Consult your local building code office before making major repairs orchanges to your plumbing system.

• Conserve water because clean water is precious. Don’t waste it, instead,use water-saving toilets, and showerheads. Repair plumbing leaks right away.

Water Supply Problems

Bacteria and Viruses

• The most commonproblem in private well water is bacteria. If bacteria are found, it means thathuman or animal wastes may be entering your water. Some bacteria can causestomach upset or diarrhea.

Chemicals

• Harmfulchemicals such as gasoline, solvents, and pesticides can get into drinkingwater. Natural chemicals like arsenic, manganese, iron, and radon can also getinto your drinking water.

Water Quality Testing

• Public watersupplies are tested for more than 100 chemicals. If you use public water youcan call the water utility for information about your drinking water.

• All privatewells and many public water supplies use groundwater. Groundwater is water heldin underground soils and rock.  Several communities use water from nearbylakes, like Lake Winnebago, Lake Michigan, and Lake Superior.

Tips for People who use Public Water Supplies

• Find out where your water comes from. Contact your water utility if youhave questions about your water supply.

• Protect your water supply. Follow any water-use warnings. Dispose ofpesticides, motor oil, and other chemicals properly. Reduce your use of lawnand garden chemicals since these chemicals may seep into drinking water.

• Call your water utility if you have questions or if you notice a change inthe taste, odor, smell or color of your water.

• If you own aprivate well, be sure your water supply is safe. Yearly testing and maintenancewill help protect your water supply. Call your local Department of NaturalResources (DNR) office for more information.

Tips for People who use Private Wells

• Find out the age and depth of your well and the length of its casing (thepipe inside the drilled hole). Learn about the types of soil, bedrock and watersupply problems in your area.

• Find out when your drinking water was last tested. Know what tests wererun, and the results. Keep records of any tests or repairs that you make.

• Test at least once a year for bacteria. Several labs in Wisconsin can dothese tests. Check the yellow pages in your phone book for a lab near you.

• Test for nitrate. This is especially important if there is a pregnant womanor infant in your home. Nitrates come from fertilizer use, barnyard runoff, andseptic systems. A high nitrate level may mean that your water also has bacteriaor farm chemicals.

• You may want to do other tests. Talk to a regional water supply expert atyour local DNR office to find out if arsenic or radon are common in your area.If your well is near an old landfill, gas station, or buried fuel tank youmight want to test for volatile organic chemicals (VOCs). If your well is nearan orchard or farm field, a test for pesticides might be advised.

• Have your water tested if you notice a change in its taste, odor, or color.Some tests are expensive and may be hard to do. Contact your well driller,local DNR office, or your local health department for help.

• If your water contains bacteria or chemicals find out the source of theproblem. Fix it and test the water again to be sure it is safe.

• Keep chemicals, septic tanks, and animal waste away from your well. Disposeof chemicals and motor oil properly. Don’t put waste chemicals in your septicsystem. Limit your use of lawn and garden chemicals. Keep the area around yourwell clean.

Ambon People Culture

Ambon is on of the islands which is now a province of Indonesia called "The Province of Maluku". The main island of Maluku are Buru, Ambelau, Boano, Ambon, Saparua, Seram, Gorong group, Watubela group, Banda group, Kai group, Aru group, Tanimbar group, Babar group and other small group of islands spreaded on the ocean between Sulawesi and West Papua.

 Maluku is the province having the biggest number of islands which area is the sea as the biggest percentage. In this writing the current province of North Maluku can not be separated such as Halmahera, Ternate and Tidore islands. Historically Ternate and Tidore were once had important role in the history of Maluku archipelago.

The location of each island or each group of islands is far and the means of transportation among islands is limited within a long period. This situation has caused much of the island were in isolated status until just recent years when motorized boat reaches the islands. The population of Maluku is a typical beach settlers living as fishermen, and small number as farmers. 

Census in 1971 recorded the number of population was 1.088.945. In this very short account not all islands of Maluku will be presented, as in detail the difference are great, while in general the island of Ambon as one of the most developed area. Maluku can represent the diversity of the region.

Traditional villages on the island of Ambon was built along main road closed each other, or in a group of houses separated by land. This small group of houses is called "Soa". The original houses of Ambon, the same as Nias, Mentawai, Bugis, Torajan, and other ethnic groupsof Indonesia, is built on high wooden poles. 

Many soa which are located close each others from a village called "Aman". A complex of aman called "Desa" which is also called "Negari" headed by a "raja". The center of the negari will be seen with the existence of meeting hall, house of raja, church, mosque, house of the clergy, shops and various stalls.

The people of Ambon most of them are traditional an very simple farmer, reminds use about the Nias, Mentawai and Dayak. They clear and burn forest plant the crops' seeds only using wooden stick. The main subsistence of Ambonese, as well as other people of Maluku is Sago the inner content of a palm tree, the same as the people in West Papua. Although rice is now cooked but not totally change the sago.

 The traditional process of making sago is exactly the same as simple way on northern shore of West Papua. Other crops they grow in small scale are rice, coffee, potato, tobacco, banana, mango, durian and cloves. Cloves, Ambon has been known by European as the source of spice.

The cultivation of spice is not complicated, just planted on a cleared land around heavy plantations.

Hunting wild animal such as pigs, deer and casuary birds using traditional trap which will hang the animal when the trap is stepped.

Kinship system of the Ambonese is based on minimum leanage called mata-rumah, where a group of relatives of patrilineal relation. This unit is called fam. Bigger unit of fam is famili. Fam give the traditional rules on marriage, and use of land among patrilineal relation, while famili also has the same function.

 The Ambonese introduces 3 ways of marriage, fled, a couple left their house, so the family of youth and girl will lost and realized that their son or daughter has left from house to marry. For the couple this way is preferable to avoid procedures, but is not convenient for girl's family. When a couple left their house for marriage, the youth family that will actively tracing and discussing with relatives, the parents of girls and other families to solve and completing the process. 

A youth when he plans to marry by taking the girl away, usually has been known by girl's family. The youth with the help of his friends or his relative will take the girl in her room and bring all her clothing away. An envelope with letter will be put on the bed of the girl. After the girl is taken away she will be under protection of youth family. In this case a girl is lost or taken by a youth for marriage, and left marriage gift on her bed, it means girl's parents do not know who is the youth. 

Second way is normal marriage request which will be organized by youth parent, the same as other ethnics of Indonesia with big marriage gift, why this system is not preferable, especially for poorer people. Beside marriage gift which is to much, also the feast makes the family over burden, Third tradition is a marriage, that the youth move from his family to the girl's family. This is caused by inability to give marriage gift, or the youth family do not approve the girl due to different social status.

Polygamy is allowed among moslem, but forbidden in Christian society. Although among Ambonese Moslem polygamy is allowed but not practiced like in Java and Lombok. Social organization in Ambonese society, as mentioned above consist of the head of "Soa", and many soas become a "Negari" headed by a "Raja". The position of raja is based on geneology, although tradition rules to appoint based on election. 

Other traditional positions are 'tuan tanah" an official expert in land and it's people, Kapitan is a war expert, Kewang is a forest watcher, Marinyo is news pronouncer. All above traditional officers as a body of traditional government is called "Sanitri". The actual daily administration of the villages is actually done by the head of soa both traditional affairs and the government of Indonesia. The striking social character of people in Maluku is the big number of social organization or association.

The existence of Patasiwa and Patalima for the people is very important. Pata means part, undoubtedly a word of Sanskrit "patha" in English "part"and "siwa" means nine, lima means five. So in short there are an organization of "9 parts" and "5 part". The organization of Patalima is belong to the people living around Mala river and Teluk Putih on Seram island. This organization is divided into 2 groups, the patasiwa hitam and the patasiwa putih. No one of the people can explain the origin or concept of this organization anymore. 

See from the history where Ambon or Maluku was under the influence of Ternate and Tidore kingdoms for years since 1500s, it was assumed that this division was to give a mark to each of above kingdom colony. That is patasiwa hitam must give her skin certain tato, so this assumption bring to a conclusion that the tradition of patasiwa and patalima was originated from Ternate or Tidore. In the past it was said that patasiwa hitam who give the face tatuage, was member of secret organization who often beheaded their enemy.

Other organization are girl's association or Jajaro and youth organization or Ngungare. When a girl married outside her soa the Ngurare can block her way out if the white cloth gift is not yet delivered to the parent of the girl. While on west Seram there is more freedom to a girl to host guests, picnic, and wear beautiful dressing during ritual of the tradition.

Other organization in Ambon is called pela, which members are between soas or villages. This pela can be divided into pela keras, pela minum darah, and pela tempat makan sirih. Pela keras involves the co-operation in urgent need such reciprocal assistance in hard work, war and others. It is forbidden to marry between member of pela keras. 

While pela minum darah is almost the same organization with oath of mixing their drop of blood from their finger then the drink together. Pela makan sirih was formed to get reciprocal assistance in constructing Church, Mosque, and School. The formation of pela was believed as a result of the continues pressures from kingdoms of Tidore, Ternate, Dutch, and Portugais. Other organization is muhabet, an organization to organize all the need of death ceremony.

The ethnic conflict involved the archipelago in the year of 2000 until 2005 has totallychanged the vision of both Moslem and Christian of the island.

On Office Fire Prevention Strategies

Learn the location of fireescape routes and how to activate the fire alarm. Participate in practice firedrills on a regular basis. Become familiar with stairway exits - elevators maynot function during a fire, or may expose passengers to heat, gas and smoke.

Through a program of scheduled inspections, unsafe conditions can be recognizedand corrected before they lead to serious injuries. Take a few moments each dayto walk through your work area. Look for items previously pointed out, such asobjects protruding into walkways, file cabinets that are weighted toward thetop or frayed electrical cords. Advise personnel in the area of the hazards andset about correcting them.

• Heat-producing equipment - copiers, work processors, coffee makers and hotplates - are often overlooked as a potential fire hazard. Keep them away fromanything that might burn.

•  Electrical appliances can be fire hazards. Be sure to turn off allappliances at the end of the day. Use only grounded appliances plugged intogrounded outlets (three prong plug).

•  If electrical equipment malfunctions or gives off a strange odor, disconnectit and call the appropriate maintenance personnel. Promptly disconnect andreplace cracked, frayed, or broken electrical cords.

• Keep extension cords clear of doorways and other areas where they can bestepped on or chafed and never plug one extension cord into another.

• Do not allow combustible material (boxes, paper, etc.) to build up ininappropriate storage locations (near sources of ignition).

Emergency Preparedness
One result of the recent trend toward open officeenvironments is that smoke from office fires is not contained or isolated aseffectively as in less open designs. Open office designs allows smoke to spreadquickly and the incorporation of many synthetic and other combustible materialin office fixtures (such as furniture, rugs, drapes, plastic wastebaskets, andvinyl covered walls) often makes 'smoky' fires. In addition to being smoky,many synthetic materials can emit toxic materials during a fire.

For example, cyanide can be emitted from urethane which is commonly used inupholstery stuffing. Most burning materials can emit carbon monoxide.Inhalation of these toxic materials can severely hamper an office worker'schances of getting out of a fire in time. This makes it imperative for officeworkers to recognize the signal to evacuate their work area and know how toexit in an expedient manner.

The local emergency action plan will address potential emergencies that can beexpected in your work area. For emergency evacuation, the use of floor plans orworkplace maps that clearly show the emergency escape routes and safe or refugeareas should be included in the plan.

All employees must understand what actions theyare to take in the work area and assemble in a safe zone. All new employeesshould discuss how they should respond to emergencies with their supervisorsshortly after starting work and whenever their responsibilities under the planchange.

This orientation should include:

Identifyingthe individuals responsible for various aspects of the plan (chain of command)so that in an emergency confusion will be minimized and employees will have nodoubt about who has authority for making decisions.

Identifyingthe method of communication that will be used to alert employees that anevacuation or some other action is required as well as how employees can reportemergencies (such as manual pull stations, public address systems, ortelephones).

Identifyingthe evacuation routes from the building and locations where employees willgather

General guidancefor fires and related emergencies includes:

If you discover a fire or see/smell smoke,immediately follow these procedures:

Notifythe local Fire Department

NotifyCDC Physical Security or Building Security Force

Activatethe building alarm (fire pull station). If not available or operational,verbally notify people in the building.

Isolatethe area by closing windows and doors and evacuate the building, if you can doso safely.

Shut downequipment in the immediate area, if possible.

Ifpossible and if you have received appropriate training, use a portable fireextinguisher to:

assist oneself to evacuate;
assist another to evacuate; and
control a small fire.

Do notcollect personal or official items; leave the area of the fire immediately andwalk, do not run to the exit and designated gathering area.

Youshould provide the fire/police teams with the details of the problem upon theirarrival. Special hazard information you might know is essential for the safetyof the emergency responders. You should not re-enter the building untildirected to do so. Follow any special procedures established for your unit.

If thefire alarms are ringing in your building, you must evacuate the building andstay out until notified to return. Move to your designated meeting location orupwind from the building staying clear of streets, driveways, sidewalks, andother access ways to the building. If you are a supervisor, try to account foryour employees, keep them together and report any missing persons to theemergency personnel at the scene.

If anindividual is overexposed to smoke or chemical vapors, remove the person to anuncontaminated area and treat for shock. Do not enter the area if you suspectthat a life threatening condition still exists (such as heavy smoke or toxicgases). If CPR certified, follow standard CPR protocols. Get medical attentionpromptly.

If youror another person's clothing catches fire, extinguish the burning clothing byusing the drop-and-roll technique, wrap victim in a fire blanket or dousevictim with cold water (use an emergency shower if it is immediatelyavailable). Carefully remove contaminated clothing; however, avoid furtherdamage to the burned area. Cover injured person to prevent shock. Get medicalattention promptly.

Tourism Ministry Looks to Rendang, Shopping to Boost Tourist Numbers

Two of Indonesia’s most-loveddishes — rendang (meat curry) and nasi goreng (fried rice) — are being toutedas the key to boosting tourism in the country, along with shopping.

According to survey data from the Ministry of Tourism, 51 percent of local andforeign tourists in Indonesia have two main objectives: bargain-hunting andsampling the country’s distinctive cuisine.

“For foreign tourists, the biggest source of spending is in the restaurant,”Marie Elka Pangestu, the newly appointed minister of tourism, said onWednesday. “Meanwhile, for local tourists, the biggest source of spending isshopping. We will focus on and intensify shopping and culinary tourism.”

Marie said the ministry would focus on promoting iconic Indonesian dishes suchas rendang, nasi goreng and the sweet glutinous rice drink known as cendol.

“Now we have to think about how to sell the concept,” Marie said. “We willdiscuss it.”

She also said the ministry was planning a push to promote shopping among localtourists, as many came to Java seeking a wider selection of brands andproducts.

Electrical & Fire Safety

Fire and Burn Prevention

• Fires and burnsare the second leading cause of household injuries.  Each year nearly4,000 people in the U.S. die in home fires.  Thousands of others are injuredas a result of fires or accidental burns.  Most of these deaths involvechildren and elderly adults.  Kitchen accidents, space heaters, chimneyfires, faulty electrical wiring, and cigarettes are common causes.  Checkyour home for fire hazards.  Install smoke detectors on every floor.

Tips on Fire Safety

• Dispose of cigarettes, cigars, and matches carefully.

• Install smoke detectors on each floor of your home and test them often.

• Plan two escape routes from each floor of your home and practice usingthem.  Be sure you can open doors and windows from the inside without akey.

• Never leave a burning candle or fireplace unattended.

• Don’t place anything that will burn near a furnace, water heater, spaceheater, or the stove top.

• Don’t use flammable chemicals near appliances with pilot lights.

• Have your furnace and chimney inspected each year.  Some utilitycompanies provide free or low cost inspections.

• Know how to put out kitchen fires.  If a fire occurs, don’tpanic.  For oven fires, close the door and turn off the oven.  Use apot lid to smother a stovetop fire.  Keep a filled ABC-rated fireextinguisher near the kitchen.

• Pay attention when you are cooking.  If you must leave the kitchenturn off all burners.

• Prevent scalds by setting your water heater to 120 degrees or lower. Anti-scald devices are available for bathtubs or showers.

• Know emergency phone numbers for your area.  In most places it is911.  Post the number near each telephone.  Teach children theemergency number.

Tips to Protect Children from Fires and Burns

• Teach children not to play with matches or lighters.  Store them outof sight and reach.

• Teach your children what to do if they smell smoke or hear the smoke alarm.

• Have children practice escaping from a fire.

• Never leave young children alone.

• Place pots and pans on the rear burner of the stove and always turn handlesinward so they are not accessible to toddlers.

• Keep the cords for crockpots, coffee makers, and deep fryers out of thereach of small children.

Electrical Safety

• While enjoyingelectric TVs, radios and other appliances, we may forget they can cause shocksand fires.  In 1990, bad plugs, cords, switches, and outlets caused about13,000 home fires and nearly 200 deaths.  Most electrical fires andinjuries can be prevented.  People should take the time to have theirelectrical systems inspected and learn about electrical safety.

Tips on Electrical Safety

• People who live in homes that are more than 10 years old should considerhaving the wiring inspected.  If your home is more than 40 years old, aninspection is overdue.  Be sure to consult with your local building inspectorbefore making repairs.

• Never place electric cords under rugs or bedding.  Heat or sparks fromthese cords could cause a fire.

• Follow the safety tips on new appliances.

• Check electrical cords for signs of wear.  Replace frayed or crackedcords to prevent shocks and fires.

• Check labels on lamps and use the right size bulb.  Check the label onyour fuse box and be sure you use the right size fuses.

• Fix electrical problems right away.  If fuses blow often, circuitbreakers trip often, switches get hot or people are shocked, something iswrong.

• Cover unused outlets with plastic plugs.

• If a cord has 3-prongs, use it properly.  Don’t remove the extraprong.  The third prong is there because the appliance must be grounded toprevent electrical shocks.

• Take cover during a thunder storm.  If you are indoors, stay away fromopen windows and doors and use the telephone only in an emergency.  If youare outdoors stay in your car and away from water, trees, and metalobjects.  Avoid low areas that might flood in a heavy rain.

• Do not overhaul outlets.  Extension cords shouldn't be used aspermanent fixtures in home rebuilding.

Ground Fault Circuit Interrupters

• A ground faultcircuit interrupter or GFCI is a special type of outlet that preventsshocks.  These outlets are recommended for areas where water isused.  Install GFCIs in bathrooms, kitchens (within 6 feet of the sink),laundry areas, garages, basements, outdoor outlets, and around pools, saunas,and hot tubs.  Test these outlets monthly.

For more information

• Fire Prevention: call your local fire department.

• Electrical Safety: call your local utility or an electrical contractor.