31 December 2013

Top 10 Most Spoken Languages In The World

Top 10 Most Spoken Languages In The World

Although there are over 6,000 languages in existence today, the vast majority of the world speaks less than 150. Of those 150, the usual suspects are all there, however there are a few that may surprise you; English drops to third place and Portuguese overtakes Bengali. Enough teasing, let’s get started.
01. Chinese (Mandarin) – 935 Million Native Speakers
Chinese (Mandarin) – 935 Million Native Speakers

Photo — Link
Of the more than 6.6 billion people in the world, 14.1% of them speak Mandarin Chinese. China has many dialects, but Mandarin Chinese is the most common and widely accepted of them all. It is the native language of roughly 935 million Chinese. 09 more after the break...


02. Spanish – 387 Million Native Speakers 
Spanish – 387 Million Native Speakers
Photo Link — Enokson
Saying “Hola” at spot number two is Spanish with 387 million speakers. This accounts for about 5.85% of the world getting the big bien venido upon entering this world. Also a common second language, for Americans and others, Spanish is quickly gaining ground as a world language partly due to it being widely thought of as the easiest language to learn.[livingbilingual.com/2013/06/11/learning-a-language-the-easiest-language-to-learn] While it has quite a ways to go before it overtakes Chinese, it’s already overtaken number #3… English.
03. English – 365 Million Native Speakers 
English – 365 Million Native Speakers
Photo Link — DonkeyHotey
If you’re reading this, you speak English to some degree (or you are really confused.) While behind Spanish, English is still the lingua franca of the world. It dominates business, trade, and America’s currency, the dollar, is still used on a global scale. Hollywood helps spread our lovely language throughout the world and helps it maintain it as a status language.
04. Hindi – 295 Million Native Speakers

Hindi – 295 Million Native Speakers
Photo Credit: Wikipedia
Hindi is the big-hitter in India. India has over 122 languages with 22 of them recognized by the constitution of India as official languages. Of them, Hindi has emerged as the big dog; the one everyone wants to play with. It is essentially a lingua franca in parts of, if not all of, India. Most Indians can speak or understand it to some degree. India has a lot of people, therefore a lot of people speak Hindi. Logical.
05. Arabic – 280 Million Native Speakers 
Arabic – 280 Million Native Speakers

Photo — Link
Obviously, as astute as you all are, you know this statistic is a bit skewed. Modern Standard Arabic (MSA) is the common language used for news broadcasts and official stuff, however most Arabic-speaking folk speak a dialect of Arabic; Egyptian Arabic, Moroccan Arabic, Algerian Arabic, etc. If these were fragmented off, none of them would easily make the top 10, however, luckily for Arabic, they are all lumped together for official purposes. You got lucky this time, Arabic. Arabic is also one of the hardest languages to learn for English speakers.
06. Portuguese – 204 Million Native Speakers 
Portuguese – 204 Million Native Speakers
Photo Credit: Wikipedia
From Brazil to Portugal, the Portuguese know how to party. They also know how to multiply. From a relatively smaller number of countries, this rabbit-like mammals get it done when it comes to producing little Portuguese speakers.
07. Bengali – 202 Million Native Speakers 
Bengali – 202 Million Native Speakers
Photo Credit: Wikipedia
I bet you didn’t see Bengali coming… in fact, I bet you don’t know what Bengali is. Let me educate you. Bengali is the language native to the southeastern region of Asia known as Bengal. Think Bangladesh. While numbers vary for the ‘native speakers’ of this language, it’s still in a solid place among the top 10 most spoken languages in the world.
08. Russian – 160 Million Native Speakers 
Russian – 160 Million Native Speakers
Photo Credit: Wikipedia
Russian, or Russki as I like to call it (I don’t know why) is a Slavic language that gives me fits when I try to learn it. Written in the Cyrillic alphabet, it looks and sounds foreign to most English speakers. The Russians know how to be cold and decline words. And be tough. And intimidating.
09. Japanese – 127 Million Native Speakers 
Japanese – 127 Million Native Speakers
Photo Credit: Wikipedia
Perhaps the most polite language on the top 10, Japanese is famous for it’s difficulty in addressing various levels of people with regards to their status and respect level. Seemingly two different languages are used for addressing elders and people of authority vs. that annoying kid down the street. With it’s unique writing system, it appears to be really foreign to a large portion of the world. However, to 127 million people, it’s pure comfort.
10. Punjabi – 96-130 Million Native Speakers 
Punjabi – 96-130 Million Native Speakers
Photo Credit: Wikipedia
Ahh Punjabi, what would a top 10 list be without you? Punjabi “…is an Indo-Aryan language spoken by 130 million (2013 estimate) native speakers worldwide making it the 10th most widely spoken language in the world.”
It’s clear to see that the vast majority of languages are comprised of only the top fraction of a percent. Of the 6,000+ languages spoken today, this list of 10 makes up for roughly 45% or so of the total population of the earth. As the world becomes smaller, we lose a lot of the underrepresented languages out there. Whether you consider this a natural part of civilization, or a tragedy, it is happening. There are large efforts out there to support and help preserve near-extinct languages, but it will remain an uphill battle as more and more people jump on the bandwagon to speak one of the more ‘common’ languages.

Dharam Patel 

Health Tutorials. they are invaluable.. PLEASE KEEP IT SAVED.

Health Tutorials. they are invaluable.. PLEASE KEEP IT SAVED.



 

JUST CLICK ON YOUR PREFFERED AILMENT AND GET A OVERALL VIEW BEFORE YOU SEE YOUR DOCTOR 
                   Health Tutorials
An excellent site which will be very useful to every one of us. Please save this for future reference as well.
Interactive Health Tutorials

The tutorials listed below are interactive health education resources from the

Patient Education Institute. Using animated graphics each tutorial explains a procedure or condition in easy-to-read language. You can also listen to the tutorial.

NOTE: These tutorials require a special Flash plug-in, version 6 or above... If you do not have Flash, you will be prompted to obtain a free download of the software before you start the tutorial.

 Dharam Patel  

Difference Between 1G, 2G, 2.5G, 3G, Pre-4G and 4G


Difference Between Image and Picture

IMAGE - An image of your self or anyone (Usually taken through Camera)
PICTURE - A Picture is to draw something in the computer/real life.

Difference Between 1G, 2G, 2.5G, 3G, Pre-4G and 4G

1G is the first generation celullar network that existed in 1980s. It transfer data (only voice) in analog wave, it has limitation because there are no encryption, the sound quality is poor and the speed of transfer is only at 9.6kbps.

2G is the second one, improved by introducing the concept of digital modulation, which means converting the voice(only) into digital code(in your phone) and then into analog signals(imagine that it flys in the air). Being digital, they overcame some of the limitations of 1G, such as it omits the radio power from handsets making life more healthier, and it has enhanced privacy.

2.5G is a transition of 2G and 3G. In 2.5G, the most popular services like SMS (short messaging service), GPRS, EDGE, High Speed Circuit switched data, and more had been introduced.

3G is the current generation of mobile telecommunication standards. It allows simultaneous use of speech and data services and offers data rates of up to 2 Mbps, which provide servcies like video calls, mobile TV, mobile Internet and downloading. There are a bunch of technologies that fall under 3G, like WCDMA, EV-DO, and HSPA and others.

In telecommunications, 4G is the fourth generation of cellular wireless standards. It is a successor to the 3G and 2G families of standards. In 2008, the ITU-R organization specified the IMT-Advanced (International Mobile Telecommunications Advanced) requirements for 4G standards, setting peak speed requirements for 4G service at 100 Mbit/s for high mobility communication (such as from trains and cars) and 1 Gbit/s for low mobility communication (such as pedestrians and stationary users)

A 4G system is expected to provide a comprehensive and secure all-IP based mobile broadband solution to laptop computer wireless modems, smartphones, and other mobile devices. Facilities such as ultra-broadband Internet access, IP telephony, gaming services, and streamed multimedia may be provided to users.

PRE-4G technologies such as mobile WiMAX and Long term evolution (LTE) have been on the market since 2006 and 2009 respectively, and are often branded as 4G. The current versions of these technologies did not fulfill the original ITU-R requirements of data rates approximately up to 1 Gbit/s for 4G systems. Marketing materials use 4G as a description for LTE and Mobile-WiMAX in their current forms.

Definition of above mentioned terms/words are taken from different professionals and web sources.
It is possible that you may found some differences in the above definitions as it depend on professional to professional. In this case, you may share your views with us or you can search through Internet for more clarification


Dharam Patel With Love


03 December 2013

Non-Vegetarian Food Additives

VeggieGlobal's Nutrition Guide
Non-Vegetarian Food Additives
(Listed by E Numbers)
VeggieBite ...
After a 10 year study on 2000 people, scientists have concluded that drinking fruit and vegetable juice can significantly reduce the risk of developing Alzheimers disease by up to 76%.
Identifying food additives
It can be difficult to determine if some types of additives are derived from animals or not. This is because it all depends on how the additive has been manufactured in the first place. In Europe and Australia food additives are listed by a labelling system called "E Numbers". However, the use of E Numbers on ingredients lists has become unfashionable, particularly in the UK. This is because the representation of E Numbers tend to be associated with the negative health affects on the consumer. Psycologically, it seems that printing out the full name of the additive (even though the additve names themselves seem completly "foreign" and unpronouncable!), gives the consumer more confidence about their purchase.
Below is a list of additives arranged by their E Numbers, which either always contain animals or those which sometimes may - depending on how the additive was sourced to begin with. All other E Numbers not listed here are to the best of our knowledge always vegetarian.

NOTE for US and non E Number countries: If you would prefer to read a table with just the additive names in alphabetical order (no E Numbers) then click here
Key to the colour-coded table below:
Definitely of animal origin
Possibly of animal origin
Red background indicates additives which are always derived from animals. Those in grey boxes are additives, which could be made from either animal or vegetable origins; in which case the grey area additives should be treated with caution. Some of the grey area additives also give an indicator that they may be unsuitable for vegans.
If a food or beauty product is not clearly labelled get in touch with them and ask questions - make a fuss!

In the meantime, don't forget to vote on the Ethical Labelling Campaign.
You may also want to take this list with you when you go shopping so click here for a printer-friendly version
E Number Additive Name
120
Cochineal, Carminic acid, Carmines Natural Red 4 - colouring
A colouring that makes many foods red. Found in alcoholic drinks, fruit pie fillings, jams, many sweets and even cheeses. Cochineal is made from the female insect found on cacti called Dactylopius Coccus. She is boiled alive or left to "cook" alive through sun exposure. Cochineal is the result of crushing scales of the insect into a red powder.
153
Carbon Black, Vegetable Carbons - colouring
If the description on product packaging says "Vegetable Carbons", then it is most likely free of animal derivatives. (but could be derived from GM crops!) But if the additive is described as "Carbon Black", it 's more likely to be derived from various parts of animals.
161g
Canthaxanthin (Natural Orange Colour Xanthophylls) - colouring.
Be aware that although Canthaxanthin is usually derived from plant material, it can sometimes be made from fish and invertebrates with hard shells.
252
Potassium Nitrate (Saltpetre) - Preservative
Saltpetre is usually assumed to be of natural origins but it can be artificially manufactured from waste animal matter. Potassium nitrate is often found in smoked type cheeses - so even if the cheese contains vegetable rennet and not animal rennet, it may contain potassium nitrate made from animal waste, so check with the cheese manufacturer to determine the source of the potassium nitrate.
270
Lactic Acid - Antioxidant
Can be obtained from whey so Vegan's should determine the source of the ingredient by contacting manufacturers. Lactic Acid can be found in carbonated drinks, beer, dressings and various tinned products.
322
Lecithins - Emulsifier and Stabilizer
Some Lecithin contains egg yolks so not suitable for Vegans. Other main sources of Lecithin are from soya bean oil and is likely to be genetically modified (if sourced from countries such as the US) Lecithin can also be directly obtained from animal fat.
325
Sodium Lactate - Antioxidant
Sodium Lactate is the salt of Lactic Acid. (see E270 above)
326
Potassium Lactate - Antioxidant / Acidity Regulator
Another type of salt derived from Lactic Acid. (see E270 above)
327
Calcium Lactate - Antioxidant
Another type of salt derived from Lactic Acid. (see E270 above)
422
Glycerol (Humectant, Solvent, Sweet Glycerin) - Sweetener
There is contention surrounding the origins of Glycerol. Through various industrial reselling practices, a majority of glycerine originates as a by-product of soap manufacturing. Many soaps are manufactured using animal fats. This indicates that even though glycerine occurs naturally in plants, what ends up in food and soap products mostly originates from animals.
430 - 436
Polyoxyethylene - Emulsifiers and Stabilisers
E numbers 430 to 436 are various types of polyoxyethlene:
E430 Polyoxyethylene (8) stearate (Emulsifier / Stabiliser)
E431 Polyoxyethylene (40) stearate (Emulsifier)
E432 Polyoxyethylene (20) sorbitan monolaurate (polysorbate 20 Emulsifier)
E433 Polyoxyethylene (20) sorbitan monooleate (polysorbate 80 Emulsifier)
E434 Polyoxyethylene (20) sorbitan monopalmitate (polysorbate 40 Emulsifier)
E435 Polyoxyethylene (20) sorbitan monostearate (polysorbate 60 Emulsifier)
E436 Polyoxyethylene (20) sorbitan tristearate (polysorbate 65 Emulsifier)

These additives are very unlikely to originate from animals as they are normally derived from various types of fruit. It may still be worth checking with manufactures as to the exact origins of the ingredients which make up these Emulsifiers and stabilisers.
441
Gelatine - Emulsifier / Gelling Agent
You may not find this E number 441 on food ingredients listings anymore because instead of an additive, Gelatine has now been classed as food (made of animal skin and hoofs) in it's own right. Remember, all types of gelatine are animal based and can be found in dairy products like yoghurts, plus many kinds of confectionery, jellies and other sweets.
442
Ammonium phosphatides - Emulsifier
Amonium phosphatides can sometimes be made using Glycerol (see 422 above) Therefore the finished additive may contain animal fat.
470a
Sodium, potassium and calcium salts of fatty acids - Emulsifier / Anti-caking Agent
As 470 is derived from fatty acids, these may originate from animal sources.
470b
Magnesium Stearate - Emulsifier / Anti-caking Agent
This is another magnesium salt from fatty acids and like 470a, may originate from animal sources.
471
Mono- and Diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) - Emulsifier
Because E471 is derived from Glycerine (Glycerol) (see E422 above), there may be a slim chance that E471 might contain animal fats.
472 a - f
E472 A to F are emulsifiers related to the mono- and diglycerides of fatty acids family:
E472a Acetic acid esters
E472b Lactic acid esters
E472c Citric acid esters
E472d Tartaric acid esters
E472e Mono- and diacetyl tartaric acid esters
E472f Mixed acetic and tartaric acid esters

Because the E472 family is derived from Glycerine (Glycerol) (see E422 above), there may be a slim chance that any of these might contain animal fats.
473
Sucrose esters of fatty acids - Emulsifier
E473 is a sucrose ester of E471, being fatty acids, which may be derived from animals.
474
Sucroglyceride - Emulsifier
E474 is a glyceride of sucrose ester of E471, being fatty acids, which may be derived from animals.
475
Polyglycerol esters of fatty acids - Emulsifier
Being an ester of fatty acids which may be derived from animals.
476
Polyglycerol Polyricinoleate - Emulsifier
As this is produced from glycol esters the glycerol can be sourced from a by-product of animal fats in the manufacturing of soap.
477
Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids - Emulsifier
The glycol esters of fatty acids can be sourced from a by-product of animal fats in the manufacturing of soap.
478
Lactylated fatty acid esters of glycerol and propane-1 - Emulsifier
See 477 above
479b
Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids - Emulsifier
See 471 above
481
Sodium Stearoyl-2-lactylate - Emulsifier
See 471 above and 270 (contains Lactic Acid and Stearic Acid)
482
Calcium Stearoyl-2-lactylate - Emulsifier
See 471 above and 270 (contains Lactic Acid and Stearic Acid)
483
Stearyl tartrate - Emulsifier
See 471 above
491
Sorbitan monostearate - Emulsifier and Stabilizer
From stearic acid and is used in dried yeast. Stearic acid is found in vegetable and animal fats, but commercial production is usually synthetic. See also 570
492
Sorbitan Tristearate - Emulsifier
See 491
493
Sorbitan Monolaurate - Emulsifier
See 491
494
Sorbitan Monooleate - Emulsifier
See 491
495
Sorbitan Monopalmitate - Emulsifier
See 491
542
Bone phosphate - Anti-caking agent
570
Stearic Acid Fatty Acid - Anti-caking agent
Stearic acid is found in vegetable and animal fats, but commercial production is usually synthetic. Often used in dried yeast.
572
Magnesium stearate, calcium stearate - Emulsifier and Anti-caking agent
See Stearic Acid 570
585
Ferrous lactate - Colouring
A lactate is a compound formed when a mineral is bound to lactic acid. This is why additives named as a lactate may have been derived from an animal source such as whey. (see 270)
631
Disodium inosinate - Flavour enhancer
Almost always made from animals and fish
635
Disodium 5'-ribonucleotides - Flavour enhancer
Often made from animals
640
Glycine and its sodium salt - Flavour enhancer
Can sometimes be prepared from gelatine.
901
Beeswax - white and yellow - Glazing Agent
Not suitable for Vegans.
904
Shellac - Glazing Agent
Shellac is a resin secreted by an insect called the lac bug Laccifer lacca Kerr (Coccidae) . It is often unclear as to whether the insect is killed in the process of commercially obtaining shellac as the resin is left by the insect on various plants. Whether this resin is harvested as a residue or extracted by directly killing the insects needs further investigation.
910
L-cysteine - Improving agent
Produced commercially from animal and human hair (and feathers). When produced from animal hair it is almost certain that all L-cysteine is taken from slaughtered animals. When human hair is used it is often sourced from women in third-world countries. L-cysteine is used as an additive in around 5% of bread and other bakery products. It is not used in wholemeal bread or other wholemeal bakery products.
920
L-cysteine hydrochloride - Improving agent
Produced from L-cystine (see 910 above)
921
L-cysteine hydrochloride monohydrate - Improving agent
Produced from L-cystine (see 910 above)
966
Lactitol - Sweetener
Derived from Lactose, commercially prepared using whey, so unsuitable for vegans.