THE NEW WORLD

                                                                                
The New World is one of the names used for the Western Hemisphere, specifically the Americas, certain Atlantic and Pacific oceanic islands to which the closest continental shelf is that of the Americas (such as Bermuda), and sometimes Oceania (Australasia). The term originated in the early 16th century after America was discovered by Europeans in the age of discovery, expanding the geographical horizon of the people of the Middle Ages, who had thought of the world as consisting of Africa, Asia, and Europe only: collectively now referred to as the Old World. The term was first coined by Florentine explorer Amerigo Vespucci. The Americas were also referred to as the "fourth part of the world"

Usage

                             

The terms "Old World" vs. "New World" are meaningful in historical context and for the purpose of distinguishing the world's major ecozones, and to classify plant and animal species that originated therein.
One can speak of the "New World" in a historical context, e.g., when discussing the voyages of Christopher Columbus, the Spanish conquest of Yucatán and other events of the colonial period. For lack of alternatives, the term is also still useful to those discussing issues which concern the Americas and the nearby oceanic islands, such as Bermuda and Clipperton Island, collectively. This usage is seen as problematic by many for its narrowness of perspective and implication that discovery by European explorers was the beginning of history for the Americas.
The term "New World" is used in a biological context, when one speaks of Old World (Palearctic, Afrotropic) and New World species (Nearctic, Neotropic). Biological taxonomists often attach the "New World" label to groups of species which are found exclusively in the Americas, to distinguish them from their counterparts in the "Old World" (Europe, Africa and Asia), e.g. New World monkeys, New World vultures, New World warblers. In this context, the "New World" label does not encompass Australasian species, which are in a distinct ecozone of their own (Australasia) and usually referred to separately.
                                            
The label is also often used in agriculture. Africa, Asia and Europe share a common agricultural history stemming from the Neolithic Revolution, and the same domesticated plants and animals spread through these three continents thousands of years ago, making them largely indistinct and useful to classify together as "Old World". Common Old World crops (e.g. wheat, barley, rye, oats, peas, lentils) and domesticated animals (e.g. sheep, goats, cattle, pigs, chickens, horses) did not exist in the Americas until they were introduced by post-Columbian contact in the 1490s (see "Columbian Exchange"). Conversely, many common crops were originally domesticated in the Americas before they spread worldwide after Columbian contact, and are still often referred to as "New World crops". Maize, squash and common beans (phaseolus) - the "three sisters" - as well as the avocado, tomato and wide varieties of capsicum (bell pepper, chili pepper, etc.) and the turkey were originally domesticated by pre-Columbian peoples in Mesoamerica, while agriculturalists in the Andean region of South America brought forth the potato, peanut, cassava, quinoa and domesticated animals like the llama, alpaca and guinea pig. Other famous New World crops include rubber, tobacco, cocoa, vanilla, cashew, sunflower and fruits like the pineapple, papaya and guava. There are rare instances of overlap, e.g. the calabash (bottle-gourd), yam, cotton and the dog are believed to have been domesticated separately in both the Old and New World, their early forms possibly brought along by Paleo-Indians from Asia during the last ice age.

TAMBUA UGONJWA WA SARATANI YA MATITI NA TIBA

Saratani ni aina ya ugonjwa unaosababisha ukuaji wa seli za mwili kubadilika na kukua bila mpangilio maalum.

Saratani ya matiti hutokea kwenye titi ambalo kwa kawaida lina sehemu ya kutengeneza maziwa ijulikanayo kama lobules na aina fulani ya mishipa inayounganisha hizi lobules na chuchu za titi. Sehemu kubwa iliyobakia ya matiti inajumuisha mafuta na tishu ambazo kitaalamu tunazoita connective and lymphatic tissue. Saratani ya matiti inayotokea kwenye lobuleshuitwa lobular carcinoma na ile inayotokea kwenye ducts huitwa ductal carcinoma.

Baadhi ya saratani ya matiti zinaongeza ukubwa kutokana na kuwa na vishikizi aina ya receptors zinazojulikana kama estrogen receptorskwenye seli zao ambazo husababisha ukuaji wa saratani ya matiti.

Kuna wanawake wengine wana viashiria vya asili vinajulikana kamaHER2 positive breast cancer ambacho husaidia seli kuongezeka, kugawanyika na kujirekebisha pale zinapoharibika. Kiashiria hiki kinaaminika ndicho kinachosababisha wanawake hawa kuwa na saratani ya matiti yenye madhara zaidi na kuwa na uwezekano mkubwa wa kujirudia kwa saratani baada ya tiba tofauti na wale ambao hawana kiashiria hiki cha HRE2.

Vihatarishi vya Saratani

Kuna mambo kadhaa ambayo yameonekana kuwa na uhusiano, ama wa moja kwa moja au kwa kupitia vitu vingine, wa kusababisha saratani ya matiti, au kumfanya mtu au kundi la watu kuwa katika hatari ya kupata ugonjwa huu kuliko wengine. Mambo hayo ni pamoja na

1.   Jinsia: Ingawa, saratani ya matiti huweza kutokea kwa wote wanawake na wanaume, imeonekana kuwa wanawake ni waathirika wakubwa zaidi wa saratani hii ikilinganishwa na wanaume.

2. Umri: Uwezekano wa kupata saratani hii huendana na umri wa mtu. Kadiri umri wa mtu unavyoongezeka ndivyo pia uwezekano wa kupata saratani hii unavyozidi kuwa mkubwa. Wanawake walio na umri wa kuanzia miaka 50 wapo kwenye hatari kubwa (mara 2 au 3 zaidi) kuliko walio na umri wa miaka 45.

3. Uasili wa mtu (ethnicity): Saratani ya matiti hutokea zaidi kwa wanawake wazungu kuliko wanawake wa kiafrika au wenye asili ya afrika (weusi).

4. Uzazi: Wanawake ambao hawajazaa au kunyonyesha wapo kwenye hatari kubwa ya kupata saratani ya matiti. Wanawake wanaopata ujauzito kwa mara ya kwanza baada ya miaka 30 nao pia wapo kwenye hatari kubwa ya kupata saratani hii.

5. Historia ya ugonjwa huu katika familia: Wanawake walio katika familia zenye historia ya ugonjwa huu wana uwezekano mkubwa wa kupata saratani ya matiti ukilinganisha na wale ambao hawana historia ya ugonjwa huu katika familia zao. Kwa mwanamke aliye na ndugu (mama, dada au mtoto) ambaye aliwahi kupata saratani hii kabla ya umri wa miaka 50, uwezekano wa mwanamke huyu kupata ugonjwa huu ni mara mbili ya yule ambaye hana historia hii.

6. Umri wa kuvunja ungo: Wanawake wanaovunja ungo (kupata hedhi) kabla ya umri wa miaka 12 wapo kwenye hatari zaidi ya kupata ugonjwa huu.

7. Kuacha kupata hedhi: Kwa kawaida wanawake huacha kupata hedhi wafikapo miaka 45, hali ambayo kitaalamu hujulikana kama menopause. Wanawake wanaochelewa kuacha kupata hedhi, kwa mfano wale wanaoendelea kupata hedhi wakiwa na zaidi ya miaka 45, wapo kwenye hatari kubwa zaidi ya kupata saratani ya matiti.

THE BEAUTIFUL RUAHA NATIONAL PARK

                                         
  Ruaha National Park is the largest national park in Tanzania. It covers an area of about 13,000 square kilometres (5,000 sq mi).It is located in the middle of Tanzania about 130 kilometres (81 mi) from Iringa. The park is part of a more extensive ecosystem, which includes Rungwa Game Reserve, Usangu Game Reserve, and several other protected areas.
The name of the park is derived from the Great Ruaha River, which flows along its south-eastern margin and is the focus for game-viewing. The park can be reached by car via Iringa and there is an airstrip at Msembe, park headquarters.
                                             

HistoryRuaha Gorg

The creation of a national park in this area was first proposed in 1949 by the senior game ranger in Mbeya, George Rushby. In 1951, it was gazetted by the British colonial authorities as an extension of the
neighbouring Rungwa Game Reserve. People living in the new protected area were subsequently forced to move out.

In 1964, it was excised from the game reserve and elevated to full park status. In 2008, it was extended to incorporate the former Usangu Wildlife Management Area, in the upper Ruaha catchment, making Ruaha the largest National Park in Africa.
                                                                                                                                                                            
 

Wildlife

The Ruaha National Park is famous for its large population of elephants, with about 10,000 roaming the park. It is also frequented by birdwatchers, with 436 species having been identified of an estimated total of 475. Among the resident birds are different species of Hornbills, Kingfishers and Sunbirds. Also many migrants visit Ruaha, e.g. the White Stork
Other special animals in Ruaha are the African Wild Dog and the Sable Antelope. Rhinoceros were last been sighted in 1982 and are probably extinct in the park due to poaching.
The best times to visit for predators and large mammals is the dry season (May–December) and for birds and flowers, the wet season (January–April).

Environmental change

The park is currently facing a significant environmental challenge from the progressive drying up of the Great Ruaha River. The river used to flow all year round, but since 1993 there have been increasingly long periods every dry season in which it has dried up completely. Different hypotheses have been advanced to account for this, and one view is that it is caused by the expansion of irrigation schemes for rice cultivation and growth of livestock keeping in the Usangu wetland, which feeds the Great Ruaha River (Fox 2004).

Accommodation

There are six lodges in Ruaha: Tandala Tented Camps, Mwagusi Safari Camp, Mdonya Old River Camp, Ruaha River Lodge, Kwihale and Jongomero Camp. There are also several park run public campsites.

MADHARA YA KULA NYAMA

 NYAMA kwa kawaida ni aina mojawapo ya chakula kitamu sana kwa binadamu, tukila inatupatia virutubisho vingi vikihusisha protini, vitamini na madini. Lakini kula nyama yoyote siyo tatizo wala shida kwa binadamu, tatizo ni jinsi gani nyama hiyo inavyotayarishwa katika kupikwa, kuchomwa na kuokwa ili mpaka binadamu apate kuila.
                                               
Tunapokula nyama huwa tunakula seli za misuli, na seli hizi za misuli zinapokuwa nyingi na zimejirundika sehemu moja kwa wingi ndivyo sehemu ya nyama hiyo inavyokuwa ngumu sana.

Kitendo cha kuipika nyama ili ipate radha na tuweze kuila, kinaibadilisha nyama hiyo kwa seli zake kuwa ngumu. Mabadiliko hayo makubwa yanayotokea kwenye virutubisho vya protini, kuondosha majimaji na damu na hivyo seli za nyama kushikamana.
                                          
Nyama inapochemshwa kwenye jotoridi la kati ya 600 C na 650 C, majimaji hutoka, protini hubadilika, na seli zinajikunyata na kujikunja na kuwa ngumu tofauti na nyama inapokuwa bado ni mbichi.

Kuchemsha nyama kwa joto kali kunafanya mabadiliko kwenye nyama hasa ya kemikali aina ya amino. Virutubisho vya protini ambavyo huchanganyika na kemikali ya kretani ambayo inakuwa kwenye seli za misuli ya nyama na yenyewe hutengeneza kemikali nyingi aina za amino. Kemikali hizi hutengenezwa kwa kiasi  zikilinganishwa na uwiano wake kwa kila gramu moja ya nyama.

RULE FOR GOOD CUSTOMER SERVICE FOR YOUR BUSNESS

     Good customer service is the lifeblood of any business this ensure the sales of the business to expand to the maximum profits. . You can offer promotions and slash prices to bring in as many new customers as you want, but unless you can get some of those customers to come back, your business won't be profitable for long.
Good customer service is all about bringing customers back. And about sending them away happy - happy enough to pass positive feedback about your business along to others, who may then try the product or service you offer for themselves and in their turn become repeat customers.
If you're a good salesperson, you can sell anything to anyone once. But it will be your approach to customer service that determines whether or not you’ll ever be able to sell that person anything else. The essence of good customer service is forming a relationship with customers – a relationship that that individual customer feels that he would like to pursue.

     How do you go about forming such a relationship? By remembering the one true secret of good customer service and acting accordingly; "You will be judged by what you do, not what you say."
I know this verges on the kind of statement that's often seen on a sampler, but providing good customer service IS a simple thing. If you truly want to have good customer service, all you have to do is ensure that your business consistently does these things:
1) Deal with complaints.
No one likes hearing complaints, and many of us have developed a reflex shrug, saying, "You can't please all the people all the time". Maybe not, but if you give the complaint your attention, you may be able to please this one person this one time - and position your business to reap the benefits of good customer service.
2) Be helpful - even if there's no immediate profit in it.
The other day I popped into a local watch shop because I had lost the small piece that clips the pieces of my watch band together. When I explained the problem, the proprietor said that he thought he might have one lying around. He found it, attached it to my watch band – and charged me nothing! Where do you think I'll go when I need a new watch band or even a new watch? And how many people do you think I've told this story to?
3) Train your staff (if you have any) to be always helpful, courteous, and knowledgeable.
Do it yourself or hire someone to train them. Talk to them about good customer service and what it is (and isn't) regularly. (Good Customer Service: How to Help a Customer explains the basics of ensuring positive staff-customer interactions.) Most importantly, give every member of your staff enough information and power to make those small customer-pleasing decisions, so he never has to say, "I don't know, but so-and-so will be back at..."
4) Take the extra step
For instance, if someone walks into your store and asks you to help them find something, don't just say, "It's in Aisle 3". Lead the customer to the item. Better yet, wait and see if he has questions about it, or further needs. Whatever the extra step may be, if you want to provide good customer service, take it. They may not say so to you, but people notice when people make an extra effort and will tell other people.

5) Answer your phone.
Get call forwarding. Or an answering service. Hire staff if you need to. But make sure that someone is picking up the phone when someone calls your business. (Notice I say "someone". People who call want to talk to a live person, not a fake "recorded robot".) For more on answering the phone, see How to Answer the Phone Properly.
6) Don't make promises unless you will keep them.
Not plan to keep them. Will keep them. Reliability is one of the keys to any good relationship, and good customer service is no exception. If you say, “Your new bedroom furniture will be delivered on Tuesday”, make sure it is delivered on Tuesday. Otherwise, don't say it. The same rule applies to client appointments, deadlines, etc.. Think before you give any promise - because nothing annoys customers more than a broken one.
7) Listen to your customers.
Is there anything more exasperating than telling someone what you want or what your problem is and then discovering that that person hasn't been paying attention and needs to have it explained again? From a customer's point of view, I doubt it. Can the sales pitches and the product babble. Let your customer talk and show him that you are listening by making the appropriate responses, such as suggesting how to solve the problem.
8) Throw in something extra.
Whether it's a coupon for a future discount, additional information on how to use the product, or a genuine smile, people love to get more than they thought they were getting. And don’t think that a gesture has to be large to be effective. The local art framer that we use attaches a package of picture hangers to every picture he frames. A small thing, but so appreciated.
If you apply these eight simple rules consistently, your business will become known for its good customer service. And the best part? The irony of good customer service is that over time it will bring in more new customers than promotions and price slashing ever did!