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How do you prepare for an earthquake?

Scientists cannot predict exactly when earthquakes are going to occur, but if one lives in an earthquake-prone area, there are steps that can be taken to maximise preparedness…. Preparing for an earthquake: Safeguard your home by putting heavy objects on low shelves.Find places that are safe within each room of your home and outside of your home.Store breakable items in low, closed cabinets.Hang items such as pictures and mirrors away from beds and anywhere people sit.Brace hanging light fixtures.Repair known defective electrical wiring and gas connections.Strap your water heater to studs in the wall and bolt it to the floor.Repair any large existing cracks in walls or foundations.Store poisons such as pesticides and herbicides, as well as flammable liquids, on bottoms shelves of latched cabinets.Identify safe places in each room (under sturdy furniture, against inside walls, away from glass).Make a plan to meet with others in a safe place after the earthquake.Prepare an emergency kit with all the important things you need in a place that you can access after the earthquake. This may include emergency foods (nothing refrigerated), drinking water and of course, medical supplies. Your emergency kit should also include a torch and extra batteries, emergency food and drinking water and non electric can opener. It is a good idea to have cash on hand too, as automatic tellers may not be operable.If you know an earthquake is imminent, disconnect the gas and/or electricity, or at least teach your family members how to do this.Camp stove or barbecue to cook outdoors (store fuel out of the reach of children). This will be a portable stove using butane or charcoal. Note: Use of such stoves should not take place until it is determined that there is no gas leak in the area. Also, charcoal should only be burned outdoors; use of charcoal indoors will lead to carbon monoxide poisoning.Ensure family members know how to dial emergency numbers for your country (e.g. 000 in Australia; 911 in USA)Have access to telephone numbers of police, fire, and doctor. Also, make sure you have access to a mobile phone, not a landline. During an earthquake: Do not go outside.Find the strongest place in the house, usually in an archway, or under a strong desk and position yourself there. Make sure you are not near where objects could fall and injure you. Cover your head and neck with your arms. If no desks or tables are nearby, move against an interior wall.Stay away from windows, fireplaces, and heavy furniture or appliances.Stay away from shelves or other areas where objects may fall.Do not neglect your pets - they, too, will panic. Secure them safely.If you happen to be outdoors: Move to an open area away from trees, buildings, walls, signs and power lines. If you are driving, pull over to the side of the road away from overpasses and power lines. Stay inside your car until the shaking stops. After an earthquake:Wait inside where it is safe. You do not know if there are going to be aftershocks.Use caution when opening doors and cupboards.Listen for the all-clear on a radio. (MORE)

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How do you prepare for EQAO?

If you are in Grade 3, 6 or 9, you are obviously doing EQAO. If you want to prepare for it, ask your teacher for practice sheets. You will most likely go through some practice… (MORE)

Eugenio Granados

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How was Jesus prepared for burial and who prepared him?

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In Ancient History

How was Jesus prepared for burial and who prepared him?

Joseph of Arimathea was Mary, Jesus' mother's uncle. He obtained the body from Pilate. John 20:38-40 describes how he and Nicodemus brought 100 lbs. of myrhh and aloes and ano… (MORE)

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Sl shah

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How do you prepare your biodata?

Interviews are an indispensable part of everyone's life. These days, even toddlers are put to grilling interviews for school admissions. A person has to start preparing for a …job interview as soon as his formal education is over. The hard fact is that the demand for jobs is greater than its supply and the job market is extremely competitive. Many of the interviewees may be highly qualified but it is usually the best interviewee than the best candidate who gets the job. Preparing well for an interview is the key to success. So, how do you go about it? Firstly, identify your talents, potentials, strengths and weaknesses and apply for jobs that you think you are best suited for. It may be quite possible that you will be applying to several places simultaneously. Never ever send photocopies of your CV but original print-outs typed out in Microsoft Word. Says Indra Gidwani, career counsellor of Education World and editor of the Upbeat magazine: "A CV should be neatly typed on a computer in grammatically correct English giving the true facts such as date of birth, educational qualifications, extra-curricular activities, hobbies, prizes and awards won, details of the job (for non-freshers) including salary, nature of work and the reason for quitting. The covering letter should be short, well written, should convey the sincerity and keenness of the person and a promise to perform well if he or she is selected." Never title your CV as `bio-data'. Use the terms `curriculum vitae' or `resume' instead. Information like height, weight and religion are redundant information. Make sure that the references section of your CV has contacts of your professors or previous employers. Strictly avoid using contacts of friends and relatives in your references section. * Mouse or mice * The commoner * Table manners Back to Go 'n Do! Home On getting the interview call, make sure to adequately research about the office. You are usually asked a few questions on your knowledge of the organisation where you are being interviewed. Take a copy of your CV and testimonials along with you. You Can visit http://shaadiextra.blogspot.com/ for more details (MORE)

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Auldepharte69

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In Home & Garden

How do you prepare for a thunderstorm?

Whenever I hear thunder, no matter how far away it might be, the first thing I do is turn off my computer and disconnect the power bar. I also turn off and disconnect other el… (MORE)

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Earnest Strews

15 Symptoms Of Vitamin D Deficiency That Most People Ignore

If you are experiencing any of these symptoms, it may be time for you to get outside and catch some rays. … (MORE)

MaryLou Ross

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Earnest Strews

17 Obvious Things You've Probably Never Thought Of

When it comes to basic facts, what you don't know can hurt you, or at the very least surprise you.… (MORE)

Ray Kaminski

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Earnest Strews

Simple Tricks Even an Old Dog (or Young Pup) Can Learn

As the saying goes, you can't teach an old dog new tricks. Some tricks, however, are so simple that even an old dog or new puppy can learn them. Just practice any of the follo… (MORE)

Earnest Strews

Anywhere But The Roof: Best Methods for Traveling With a Dog

While traveling with a dog down the open road makes for good memories, doing it properly takes some thought. Help you and your dog enjoy the time you spend journeying together… (MORE)

Ines Vergara

15 Contributions

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In Science

What is litmus and How is it prepared?

As the name implies, paper is the primary ingredient in litmus paper. The wood used to make the paper is treated with solvents to get rid of extraneous substances such as lign… (MORE)

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Salette Andrews

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Salette Andrews, MS, writes about healthy, humane living.

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In Food & Cooking

How do you prepare potatoes?

There are many different ways to prepare potatoes. For baked potatoes: - Clean excess dirt off the potatoes (do not try to rub the skin off!) - Poke several holes with a… fork into the potato - Wrap up in paper towel and place in a bake potato bag and microwave for around 3 to 4 minutes on HIGH - If using the oven method, preheat the oven to the desired temperature (preferably around 350 F) and wrap the potato completely in tin foil. Bake for 30 to 45 minutes or until the center is soft - Take out to cool - Best served with sour cream and bacon bits (vinegar and diced green onions optional) For mashed potatoes: - Clean excess dirt off potatoes - Partially dry with a paper towel - With a paring knife or carrot peeler, peel the skin in such a way that you are taking mostly the skin off and not the inside part - Cut up into halves, quarters or eights, depending on the size of potato (the bigger the potato, the more halving needed to be done) - Place into a big pot - Pour water in the pot until the water until it completely covers the potatoes and cover with lid. - Set on the stove top burner to boil (turn correct dial to Max) and cover with lid - When the water has reached a hard boil, set the lid so that it slightly uncovers the pot and immediately set the stove-top burner setting to minimum - After 20 minutes or so, test the potatoes with fork to see if they are soft (not hard, nor semi-soft nor semi-hard). - When soft enough, drain the pot completely into the sink (use the lid as a strainer to keep the potatoes from going in) - With a potato masher, mash potatoes until no chunks are left - Serve with roast beef and corn, or chicken and green salad, or with a nice Thanksgiving or Christmas turkey dinner. For scallop potatoes: - Clean and peel as described in mashed potatoes - Slice potatoes 1/4 inch thick each. - Spread around and place in a cake pan - Pour milk, flour, egg, and spices mix over potatoes (best to follow recipe for scallop potatoes) - Bake for 30 to 45 minutes For potato pancakes: - Clean and peel as described in mashed potatoes - Grate potatoes using a cheese grater (large holed grater highly recommended) - Mix with pancake mix (as described in potato pancake recipe) - Fry on pancake frying pan - Serve with sour cream, vinegar, bacon bits and diced green onions - Enjoy!! The potato skin is a concentrated source of dietary fiber, so to get the most nutritional value from this vegetable, don't peel it and consume both the flesh and the skin. Just scrub the potato under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin. Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking. Because potatoes are also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them. Aside from the alkaloids, raw potatoes also contain protease inhibitors, which can prevent you from breaking down protein, and resistant starches that you don't digest well and can cause digestive upset. If you get enough nutrients from other parts of your diet, you should be fine eating raw potatoes occasionally, but you'll get more nutrition out of them by cooking them to destroy the protease inhibitors and swell the starch granules. Boil potatoes between 10 and 25 minutes, depending on size and type, to become soft. You can also cook potatoes in a microwave oven, covered to prevent moisture from escaping, and still retain nearly all of their nutritional value. This method produces a dish very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Whether mashed, baked, or roasted, people often consider potatoes as comfort food. This sentiment may have inspired the potato's scientific name, Solanum tuberosum, because solanum is derived from a Latin word meaning "soothing." Just avoid processed or fried potatoes. But fried, processed foods made with potatoes, such as potato chips and french fries, along with potatoes cooked at high temperatures, develop acrylamide, a potentially toxic and potentially cancer-causing substance. Potatoes that are boiled or steamed do not develop acrylamides. Potatoes can be prepared in many ways. As potatoes have a neutral starchy flavor, they serve as a good complement to many meals. Their texture varies slightly depending upon their preparation, but it can be generally described as rich and creamy. Purée roasted garlic, cooked potatoes, and cashew milk together to make delicious garlic mashed potatoes. Season to taste. Potatoes are a featured ingredient in the classic dish, Salad Nicoise, that pairs new potatoes with steamed green beans dressed lightly with vinaigrette. Alternatively, you can toss steamed, diced potatoes with a dressing and fresh herbs of your choice. Peruvians use potatoes in many dishes, as around 3,000 varieties are grown there. In Ecuador, potatoes are a staple in most dishes, and are featured in locro de papas, a thick soup of potatoes and squash. A traditional Canary Islands dish is papas arrugadas (wrinkly potatoes). Patatas bravas (fried potatoes in a spicy tomato sauce) are popular in Spanish tapas. In the UK, potatoes are often served fried as chips. Roast potatoes are commonly served with a Sunday dinner, and mashed potatoes form a major component of several other traditional dishes such as shepherd's pie and bubble and squeak (pan-fried leftover vegetables). New potatoes are often cooked with mint. Scotts enjoy tattie scones made with potatoes. The Irish eat colcannon (mashed potato with shredded kale or cabbage and onion), champ (mashed potato with scallions), and boxty pancakes (grated potato pancakes). Bryndzové halušky is the Slovakian national dish, made of a batter of flour and finely grated potatoes that is boiled to form dumplings. In Northern and Eastern Europe, especially in Scandinavian countries, Poland, Russia, Belarus, and Ukraine, new potatoes are a delicacy, boiled whole in their skins and served with dill. Puddings made from grated potatoes (kugel, kugelis, and potato babka) are popular in Ashkenazi, Lithuanian, and Belarussian cuisine. Potatoes are also used to brew alcoholic beverages such as vodka. In Western Europe, especially in Belgium, sliced potatoes are fried to create frieten, the original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with vegetables. Pâté aux pommes de terre is a potato dish from central France. In northern Italy, potatoes are used to make gnocchi, a type of pasta. Cooked and mashed potatoes or potato flour is used in the Knödel or dumpling eaten all over central and Eastern Europe, especially in Bavaria and Luxembourg. Potatoes are a main ingredient in many soups such as vichyssoise and Albanian potato and cabbage soup. In western Norway, komle (potato dumpling soup) is popular. Mashed potatoes, baked potatoes, boiled or steamed potatoes, French-fries, cubed roasted potatoes, scalloped potatoes, home fries, and hash browns are all popular in North America. In New England "smashed potatoes" (a chunkier variation on mashed potatoes, with the skins) are popular. In central New York, salt potatoes are bite-size new potatoes boiled in water saturated with salt then served with melted butter. Latkes (fried potato pancakes) are also popular, especially during the festival of Hanukkah. Potatoes are also used as a stew ingredient. In Canada, a traditional Acadian dish is poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, and boiled, then eaten with salt and pepper or brown sugar. It may have originated from Klöße, prepared by early German settlers who lived in Acadia. In India, popular potato dishes are aloo ki sabzi (spiced potatoes in gravy), batata vada (mashed potato patties coated with chickpea flour, then deep-fried), vada pav (the aforementioned batata vada served as a sandwich), samosa (spicy mashed potato mixed with vegetables stuffed into dough, and deep fried) and aloo chaat (deep-fried potatoes served with chutney). In Northern India, alu dum (a spicy potato curry) and alu paratha (a stuffed chapatti) are popular. Masala dosa (a thin pancake made of rice and lentils rolled around a filling of spicy mashed potato) from South India is popular all over India. Other favorite dishes are alu tikki (potato patties), pakora (battered, deep-fried vegetables), and aloo posto (a curry with potatoes and poppy seeds). Potatoes are used in northern China where rice is not easily grown, and where a popular dish is qīng jiāo tǔ dòu sī, made with green pepper, vinegar and a thin slices of potato. In the winter, roadside vendors in northern China also sell roasted potatoes. In central Africa, potatoes are mashed with grains and legumes, or boiled or roasted and eaten whole. And of course, everywhere, food has been globalized, so potatoes worldwide are now being used to produce French fries (also known as "chips") and potato chips (also known as "crisps"). Try to avoid those, and enjoy a healthy potato often. (MORE)

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In Chemistry

How is fullerene prepared?

Fullerene is formed from graphene through severing of certain molecular bonds. When asymmetrical fullerenes settle, they form stable fullerenes, which can eventually become an… (MORE)

TayStar123

8 Contributions

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In Food & Cooking

How do you prepare for surgery?

Usually your doctor will give you instructions on what to do and what not to do if you're the patient. If you are the doctor you would've gone to medical school and probably… (MORE)

Paresh Panda

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In Jobs & Education

How do you prepare the interview?

1st come on time Prepare any questions written on your resume. Research about that company and industry. Take benefit from Strategic Search Corporation with … (MORE)

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