Wednesday, September 5, 2012

Display Your Family's Heirloom China in Discount Dining Room Cabinets

One of the most popular items to hand down from generation to generation is porcelain dinnerware, also known as china. Porcelain is a ceramic material that is created by heating a specific combination of raw materials in a kiln. These pieces are then painted with beautiful designs and glazed, producing plates that look so elegant, we might resist eating off of them today! These pieces of porcelain were often referred to as "china" because, until the 17th century, China was the sole producer of porcelain. Europe began producing white porcelain in January 1708, but it took European and American manufacturers several years before they could produce pieces at the same standards as the items produced in the East.

It was normal for individuals to pull out their fine china if they had guests coming over or for a special occasion, such as Christmas, Thanksgiving, or a birthday. These beautiful pieces of serving ware and dining ware were always used with the utmost care because these sets were extremely expensive. These prized family heirlooms are not usually used after a few decades but, if you are lucky enough to have your grandmother's china, you should put it on display! A china hutch is perfect for this purpose. It gives you an elegant space to display these family heirlooms and is great as an accent for your dining table.

If you do not have an unlimited amount of funds for this new furniture piece, do not worry. There are several web sites that sell discounted dining room cabinets. One of the advantages of using the internet to shop is that you are no longer limited by what your local furniture stores have in stock. You can peruse sites at your leisure and do not need to talk to overeager sales clerks who refuse to give you any time to yourself. This buffet cabinet should match the furniture that you already have in your home; it is easy to find pieces in both antique and contemporary styles.

A cabinet is not only helpful to display your china; it is also a great place to store different items such as napkins, placemats, and candles. This dining room furniture item not only looks beautiful, it is functional!



If you would like more information on discount dining room cabinets or antique china buffet cabinets, please visit the eBuffet website.

Sunday, September 2, 2012

Teak Garden Furniture - Enduring Luxury For Your Garden!

Teak wood has been recognized for centuries as a weather resistant hardwood that is easy for artisans to work with and looks beautiful. Teak wood has a golden luster that is silky smooth and because of its high oil content resists insect infestation and moisture. There are outdoor benches in the UK that have been there for over 100 years and are still in use. Teak has long been prized for ship building, and when British sailing ships were decommissioned, the teak was still good.

It grows naturally in tropical rainforests in India, Malaysia, Indonesia and Thailand and is exported to Europe and the US. This is the main reason it is more costly than local wood, but it is worth every cent. During the 1800s in Victorian England, when the amazing qualities of teak became known, the idea of making outdoor furniture was born. Today, outdoor garden furniture is the main use for teak in the West, but it is also used for office furniture, dining room sets and other things.

Teak garden furniture will stand in hot sun and freezing rain year after year and only look better. It weathers to a soft gray color and remains as strong as ever. If the original color is preferred, it can be rubbed with teak oil every year. Teak garden furniture will pay for itself many times over because garden furniture will never have to be purchased again. Sometimes it is even handed down as heirlooms.

There are hundreds of styles and designs for teak outdoor furniture. Simple benches for sitting in the garden, sun loungers for lying by the pool, Adirondacks the most popular outdoor chair, couch frames for deep cushions and many varieties of side tables, coffee tables, picnic tables with the chairs to match. There are folding chairs and arm chairs in modern, classical or rustic styles to name just a few. The style of furniture can perfectly suit the type of garden whether wild and overgrown or clipped and formal. The patio or deck can also be made from teak for a unified look.

High quality teak furniture is made with trees from sustainable teak plantations and dried in kilns to a moisture count less than 15%. There is no deforestation necessary, and the extra long life of the furniture adds to its environmental advantage. Some manufacturers offer furniture online made from teak they import directly from the plantations in Southeast Asia. By avoiding the middle man they can sell it at a greatly reduced cost.

Teak garden furniture is so solid and long lasting buying used pieces can be a good idea. They may show up in a garage sale and can be restored with cleaning. Wearing rubber gloves, scrub the furniture with teak cleaner and brass wool or a Scotch Brite pad. When it dries it can be lightly sanded to give the satin finish and it will look like new. Teak cleaner will remove any weather stains, peeling varnish, soil and food stains.



If you are looking for Free expert advice on how to treat your Teak Garden Furniture or you are interested in finding out more regards Teak garden furniture please view this link. You will find useful and helpful tips and a range of special offers. Please visit [http://www.buy-teak-garden-furniture.com]

Thursday, August 30, 2012

Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator

Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator Review


Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator

Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator Feature

  • Electronic food dehydrator with 10 pull-out trays
  • Over 10 square feet of drying space; no need to rotate trays
  • 600-watt heating element; 5-1/2-inch-wide ultra-quiet fan
  • Color-coded adjustable thermostat; lightweight design
  • Measures approximately 21 by 15-2/5 by 15-2/5 inches

"Buy Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator" Overview

The Weston Vegikiln 10-tray, food dehydrator easily make healthy, delicious and natural snacks like banana chips, fruit roll-ups, yogurt and jerky. Makes great take-along snacks for hunting, fishing camping or road trips. Retains natural flavor of foods without additives or preservatives.You will not be disappointed with Weston 75-0201-W VegiKiln 10-Tray Food Dehydrator

Related Products

For more INFORMATION

....Check price...Product Rating..Customer Reviews





Monday, August 27, 2012

Teak Deck Furniture - Luxury Outdoor Furniture That Lasts

If you're searching for new furniture for your deck, you can't go wrong with teak. Teak is the most durable wood furniture you can buy, with a life expectancy of about 75 years. And, even better, teak deck furniture requires absolutely no maintenance. It will weather beautifully without any stain or protection, without cracking or warping.

When you go shopping for deck furniture, be certain to take a look at all that's available in teak. You'll find every style of deck furniture made from teak because of its ability to withstand the elements so beautifully; so no matter your style, you'll love your choices in teak. You'll find it easy to put together an entire outdoor room ensemble from beautiful and durable teak.

When choosing your teak deck furniture, be wary of very low prices. You should choose furniture made from only 100% kiln dried teak, with no other woods added in. The very best teak you can buy is imported from Indonesia.

Choose your teak deck furniture carefully to ensure that you purchase only the best quality.

You'll likely find that teak deck furniture is more expensive than some of the other materials out there. This is because the wood is so durable, and because it is imported. However, since its quality is unsurpassed, and your furniture will literally last you a lifetime, spending the extra money for teak deck furniture is worth the investment.

Over the years, your teak deck furniture will weather to a silvery gray. You'll probably find that you love this color, but, if you don't, your teak deck furniture can be returned to its original honey color with a light sanding and an application of teak oil every so often.

As you can see, teak deck furniture is a purchase that you can count on to provide you beautiful and durable outdoor furnishing for many years to come. Take the time to shop around so that you can be certain to find the very best teak deck furniture to enhance your deck area.



Jennifer Akre, owner of numerous niche home decor and patio furniture websites, makes it easy to find fabulous teak patio furniture and teak benches. A symbol of luxury and affluence. Rich quality and classic aesthetic. These are a few reasons teak furniture is the ideal choice for outdoor furniture and remains a sound investment. You deserve it - Click to enjoy: teak tables.

Friday, August 24, 2012

Beer - Let's Taste it For a While

Beer, hearing the term mind directly strikes the scene of a beer pub where people are holding mugs filled with beer and the foam is coming out of the glasses. Beer is not a new term since time immemorial, world's most widely consumed and probably the oldest of all alcoholic beverages. Beer is the third most popular drink after tea and coffee. Beer is prepared by brewing and fermentation of starches which are derived from the cereal grains particularly malted barley but wheat, corn and rice are also used. Generally beer is flavoured by the addition of hops which adds a bitter taste to beer and also acts as a preservative. Apart from hops some herbs and fruits are also used for flavouring the beer. Literature from the olden times suggests that there was a Code of Hammurabi which was concerned with the laws of regulating beer and beer parlours and the Hymn to Ninkasi was a prayer to Mesopotamian goddess of beer serving both the functions of prayer as well as remembering the recipe of beer preparation. Presently, brewing industry is a multinational business providing employment to thousands of individuals in the form of small pubs to large regional breweries.

There are two categories of beer. First is the pale lager and the other regionally distinct ales which share further different varieties like pale ale, stout and brown ale. The alcohol content of beer is around 4% to 6% alcohol by volume (abv) which may be sometimes less than 1% abv to 20% in rare cases. Beer forms a part of culture of beer drinking nations and is also found to be associated with the festivals as well as with games. Beer is one of the oldest known beverages prepared since 9000 BC and has its record in the history of ancient Egypt and Mesopotamia. The chemical evidence of beer belongs to circa 3500-3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. In China around 7000 BC beer was prepared from rice by malting. Any substance containing carbohydrate like the sugars and the starch usually undergoes fermentation and this laid down the foundation of beer production throughout the world. The production of beer and bread had generally resulted in the development of human civilization as well as technology but this fact is argued strongly by various scientists.

Beer was spread through Europe by the Germanic and Celtic tribes around 3000 BC back and at that time people don't call it beer. Beer produced before the Industrial revolution was on domestic scale but today beer production is a global business and according to a report of 2006 around 133 billion liters of beer is sold every year which costs billions of dollars. The process of making beer is termed as brewing. A edifice dedicated strictly for making beer is called as brewery although beer can be prepared in homes also as known from the ancient literature. A company producing beer is called as a beer company. Beer produced on domestic scale is termed as home brewing regardless of the fact how it is prepared. Beer production is strongly under the rules and regulations of the government of the country and the producers have to deposit the taxes and fulfill the necessary documents in order to run a brewery successfully.

The main purpose of brewing is to convert starch into sugary liquid called wort and later on this wort is converted into alcoholic beverage called beer which is fermented by the action of yeast. The first step in making beer is mashing where the starch source (malted barley) is mixed with hot water in a mash tun. Mashing process is complete is 1-2 hours and during this time period the starch gets converted into sugars and becomes sweet in taste. This sweet liquid now called wort is drained off form the grains. Now the grains are washed and this step is called sparging. Sparging helps the brewer to obtain as much as fermentable liquid from the grains as possible. The process of filtering spent grain from the wort and sparged water is designated as wort separation. The traditional process of wort separation is called as lautering where the grain itself acts as filter medium. Modern breweries use filter frames for this step. The sparge obtained from second and third run contains weaker wort and thus weaker beer. Brewing with several runnings is called as patrigyle brewing.

The sweet wort obtained from the sparged water is now kept in the kettle and boiled for 1 hour. Boiling evaporates the water of the wort but the sugars and other components remain as such and this allows efficient use of starch sources in beer. Boiling also inactivates the enzymes left after the mashing process. Hops are now added as source of flavor, bitterness and aroma. Hops may be added more than one time during boiling. If the hops are boiled for a longer time then the bitterness of beer increases and the flavor and the aroma content of beer declines. After boiling the hopped wort is allowed to cool and is now ready for yeast action. During fermentation the hopped wort becomes beer and this step may take a week to months depending upon the type of yeast and the strength of beer. When fermentation is over the yeast settles leaving the clear beer. In some cases fermentation is carried out in two steps, primary and secondary. Once beer is produced through primary fermentation it is transferred to a new vessel and is allowed to undergo secondary fermentation for certain period. Secondary fermentation is generally used when beer requires long term storage before packaging or greater clarity. When beer has fermented it is transferred into casks for cask ale or in aluminium cans or kegs or bottles depending upon the varieties.

The key ingredients of beer are water, a starch source like the malted barley and brewer's yeast which is responsible for fermentation and flavouring agents like the hops. Apart from malted barley other sources of starch may be used like the corn or rice and then the term adjunct is used as they serve as a lower cost substitute for barely. Other inferior sources of starch include sorghum, millet, cassava root in Africa, potato in Brazil and agave in Mexico and other nations. Grain bill is the total amount of starch source in the beer making process. The major composition of beer comes from water. Water of different regions has different mineral components so the beer prepared from different regions shares unusual taste and variety. Water in Dublin is hard so it is best suited for the production of stout, Pilzen has soft water so famous for the production of pale lager. Water from Burton is rich in gypsum so is suitable for the production of pale ale. Sometimes the brewers add gypsum to the local water for the production of pale ale and this process is termed as Burtonisation.

The starch source in beer is the key source which provides the material to be fermented and is responsible for the strength and flavor of beer. Most common starch source used for beer preparation is the malted grain. Gran is generally malted by soaking it in water and is then allowed to start germination and finally the half germinated grain is allowed to dry in a kiln. Malting process produces enzymes which are responsible for the conversion of starch into fermentable sugars. Different colours of malts are prepared from the same grain by allowing the grain to roast at different times and temperatures. Dark malts produce dark beers. Majority of beers have malted barley as starch source as its fibrous husk is not only important in the sparging process but also contains amylase, a digestive enzyme which converts starch into fermentable sugars. In the recent years brewers have produced gluten-free beer from the malted sorghum especially for those individuals who are unable to digest gluten-rich beer derived from malted barley, corn and rice.

The foremost components of flavouring of beer are the hops which are derived from the hop vine. Hops are actually the flowers of hop vine which act as flavouring agents as well as preservative. Apart from hops certain herbs and berries are also used as flavouring agents. Hops add a bitter taste as well as balance the sweetness of the malt. Bitterness of beer is measured on International Bitterness Units Scale. Hops add floral, citrus and herbal aromas and flavours to beer. Hops have an antibiotic effect and allow the use of lesser number of micro-organisms and have a preservative action. The micro-organism responsible for the fermentation of beer is the yeast. Yeast converts the sugars obtained from malted grains into alcohols and carbon dioxide and therefore turns wort into beer. It also imparts character and flavor to beer. The dominant strains of yeast used in fermentation are the ale yeast (Saccharomyces cerevisae) and the lager yeast (Saccharomyces uvarum) which produce ale and lager beers respectively. Some brewers also add clarifying agents to beer as they precipitate out of the beer along with the protein solids and are found in traces only in the finished product. These agents make beer fine and clean instead of the cloudy touch as that obtained from wheat in the olden times. Commonly used clarifying agents are isinglass obtained the swim bladders of fishes, Irish moss from seaweed.

There are many varieties of beer found all over the world but the basic concepts of their preparation are always shared among different nations. The traditional European brewing regions like Germany, Belgium, and United Kingdom have local varieties of beer. Brewers from Canada, USA and Australia are so much inspired by the European style of beer preparation that they have developed their own different indigenous varieties of beer. Apart from the different varieties beer can be classified into two major types depending upon the temperature of brewing which affects yeast activity during fermentation. Beers may be lagers brewed at high temperature and regionally available ales brewed at low temperatures. Ales may be further divided into pale ale, brown or dark ale and stout. Beers are basically classified on the basis of yeast action used in fermentation. Beers which require fast acting warm fermentation leaving behind residual sugars are classified as ales while beers utilizing slow acting cold fermentation where the yeast removes most of the sugars are lagers. Steam beer, Alt and some modern British Golden Summer Beers use elements of both ale and lager beers for their preparation.

Limbic is a variety of beer that is prepared in Belgium by using wild yeast rather than the cultivated one. Many of the varieties of yeast used for making lambic are not the strains of S.cerevisae so they impart different flavours and aroma to beer. Strains of yeast like Brettanomyces bruxellensis and Brettanomyces lambicus are used for making lambics. Lactobacillus is basically responsible for the sour taste of lambics where it produces acids. Stout and porter are dark beers prepared by using roasted malt or roasted barley and brewed by slow fermenting yeast. There are other varieties also like the Baltic porter, imperial stout and dry stout. The term Porter was used for the first time in 1721 to describe a dark coloured beer popular in the streets and river porters of London. This beer was later on got famous by the tag stout. The history of stout and porter got intertwined later on.

Another variety is wheat which is significantly obtained by the use of wheat but it also contains certain proportion of malted barley also. They are usually top fermented and the flavour of wheat beers vary considerably according to the style in which they are brewed. Ales are prepared by warm fermentation by using brewer's yeast that clumps and rises to the surface so they are called as top fermenting beers and also require higher temperatures and get fermented more quickly in comparison to lagers. The suitable temperature for carrying out fermentation of ales is 15-24°C. in this temperature range yeast produces suitable esters and flavours along with aroma products resulting in a beer with fruity touch like that of apple, pineapple, banana, plum and others. Hops were introduced into England in the 15th century and after the addition of hops in brewing the term beer was used. The term Real Ale was coined by Campaign for Real Ale (CAMRA) in 1973 for the beer brewed by using traditional ingredients and secondary fermentation without use of carbon dioxide.

The cool fermenting beers of European origin are termed as lagers. The pale lagers are the most popularly consumed beers all over the globe. The word lager has got its origin from a German word lagern which means to store because the brewers used to store the beers in cool cellars and caves during the hot summer months and they observed that fermentation process continued in the stored beers and this resulted in better quality of beers. The yeast used for fermentation of lagers is very much active at lower temperatures and it carries out primary fermentation at the temperature range of 7-12°C and then a long secondary fermentation at 0-4°C. After the secondary fermentation is over lagers become clear. Cooler temperature also inhibits unusual production of esters and other byproducts resulting in production of a tasty lager beer. The modern method of lager production was put forward by Gabriel Sedlmayr the Younger, who clarified the dark brown lager at Spaten Brewery in Bavaria, and Anton Dreher brewed an amber-red coloured lager in Vienna in 1840-1841. With the improvement of yeast strains modern lagers get ready within a very short time period say from 1-3 weeks.

Malt is responsible for the particular colouration of beer. The common colour of beers is pale amber which is basically produced by the use of pale malts. Pale lagers and pale ales are prepared from the malt dried with coke. Coke was used for the first time in 1642 for roasting the malt but this step was prohibited in 1703 but the term pale ale came into existence. In terms of sale and volume the majority of the beers are based on the pale lagers brewed in 1842 in the town of Pilsen in the present-day Czech Republic. The pale lager consumed in the present scenario is very light in colour passed through carbonation with alcoholic strength of around 5% only. Pilsner Urquell, Bitburger, and Heineken are the common brands of pale lager beers and Budweiser, Coors, and Miller are common American brands of pale lager beer. Dark beers are generally brewed from pale malt or lager base malt along with certain proportion of dark malt to achieve a desired colour. Caramel, roasted unmalted barley are also used for achieving a dsired shade of beer.

The alcoholic strength of beer ranges from less than 3% by volume (abv) to around 14% (abv) although this strength can be further increased up to 20 % (abv) by use of champagne yeast and 60% (abv) by freeze distillation process. The alcohol content of beer varies with style and practice. Alcohol in beers comes from the sugars that metabolized during the fermentation process. The quantity of fermentable sugars in wort and the strain of yeast used for the fermentation of wort are responsible for the alcoholic content in the finally obtained beer. Sometimes fermentable sugars and enzymes are also added for increasing alcoholic strength of beer. Alcohol is produced as a byproduct of yeast fermentation and is toxic to the yeast. Low temperature and too little fermentation decrease the activity of yeast and so as the alcoholic content of final beer. The alcoholic content of beers has increase in the last few years of 20th century and a Dutch brewery has produced the strongest beer with alcoholic content of 60% (abv).

The brewing industry is a multinational business in the modern world and it works in collaboration with regional as well as national breweries. Microbrewery is a modern brewery that produces a limited amount of beer every year around 15,000 barrels. A brewpub is a microbrewery serving beer along with some edible materials also. Draught beer from a pressurized keg is the most frequent method of dispensing beers in the bars. A metal keg is generally used which is first filled with beer and then pressurized by using carbon dioxide. Nitrogen is also used sometimes for sealing beer kegs. Cask ales are unconditioned and unpasteurized beers. When a cask arrives in a pub it is kept horizontally in a frame called stillage which is designed to hold it at 90° and then allowed to cool at the cellar temperature before being tapped and vented.

Beers are basically cleared off from the yeasts before they undergo packaging in bottles and cans. Bottle conditioned beers however retain some yeast that is left unfiltered so beers should be poured slowly. Many beers are typically sold in cans all over the world. People drink directly either from cans or by pouring into the glass. Cans protect beer from coming in contact with light and there is little of no risk of leakage. Plastic bottles are also used for packaging beers. Temperature of beer strongly influences the drinker's experience. Warmer temperature reveals flavour of beer and cool beers are more refreshing. Most drinkers prefer to consume pale lagers chilled while imperial stouts are generally preferred at room temperature.

The beer writer Michael Jackson has proposed a five level scale for serving beer. He has suggested following types like chilled for light beers, chilled for wheat beers, lightly chilled for dark lagers, cellar temperature for British ale, stout and room temperature for strong dark ales. The consumption of chilled beer began in 1870s and spread to all parts of the globe where pale lager was preferred on high scale. Chilling the beer adds a refreshing taste to it but chilling below 15.5°C reduces the taste and at 10°C awareness and taste both decline. Beers served at room temperature have a wonderful flavour. Cask Marque is a non-profit beer producing organization which has set a temperature range of 12°-14°C for serving the cask ales. Beers are served either in cans, mugs, glasses etc. The glassware used for drinking beer may influence the character and style of an individual. Many breweries offer branded glasswares for serving beer. Beer is poured in a style in the drinking glasses and opening of beer container releases carbon dioxide as it is opened.

Many social activities have been found to be associated with drinking like playing cards, pub games etc. Beer is most popularly consumed all over the world in a high proportion in comparison to the wine which the second most popularly consumed beverage. The main active key component of beer is alcohol so also affects human health. Moderate consumption of beer reduces the risk of cardiac arrest and cognitive decline. Long term effects of alcohol increase the risk of liver damage. The brewer's yeast used for the fermentation of beer is a rich source of nutrients like magnesium, potassium, phosphorus, biotin and vitamin B and therefore, beer is sometimes called as liquid bread. According to a study conducted by Japanese scientists in 2005 low alcohol beers have strong anti-cancer properties. Non-alcoholic beers reduce the risk of cardiovascular disorders. But over consumption of anything is injurious so beers must be consumed in a limit.

From the process of preparation till packaging and up to marketing the brewers put so much effort and this effort is the key of the success of breweries all over the world. One must enjoy beer at least once in his or her lifetime.



Tuesday, August 21, 2012

Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator

Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator Review


Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator

Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator Feature

  • Electronic food dehydrator with 6 pull-out trays
  • Over 6 square feet of drying space; no need to rotate trays
  • 500-watt heating element; 5-1/2-inch-wide ultra-quiet fan
  • Color-coded adjustable thermostat; lightweight design
  • Measures approximately 21 by 15-2/7 by 10-1/2 inches

"Buy Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator" Overview

The Weston Vegikiln 6-tray, food dehydrator easily make healthy, delicious and natural snacks like banana chips, fruit roll-ups, yogurt and jerky. Makes great take-along snacks for hunting, fishing camping or road trips. Retains natural flavor of foods without additives or preservatives.You will not be disappointed with Weston 75-0301-W VegiKiln 6-Tray Food Dehydrator

Related Products

For more INFORMATION

....Check price...Product Rating..Customer Reviews





Saturday, August 18, 2012

An Expat Guide to Buying Furniture in a Foreign City

There are a lot of choices to buy furniture as an expat in Singapore. Apart from the usual modern furniture, you can buy ready-made or custom-made rattan and oriental furniture.

If you decide to buy Oriental furniture, be aware that their size and design may not be suitable once you are repatriated. A nice antique Chinese bed is not only difficult to transport but may look awkward in your living room at home in London, as nothing else will fit in! Besides, this furniture is made for use in a different climate and may shrink, expand and crack. Also, before shipping back your furniture you should have it fumigated!

Antiques and Reproductions

Before you start, you need to decide if you want to decorate your home, take back some memories or seriously collect specific items as an investment into the future. The term antique is used for a variety of items offered and you need to inform yourself first about the host and home countries' regulations and custom requirements such as import and export restrictions on religious artifacts (e.g. Buddha statues).

- Educate yourself before you buy.

- Keep detailed receipts of each item, and take photos.

- Buy quality, not quantity.

- Envisage each item in your home country environment and be realistic about size, durability and looks.

- Insure expensive new purchases.

Custom-Made Furniture

To avoid confusion and disappointment, provide a sample or a photograph and specify your requirements in writing:

- Correct dimensions/measurements.

- Type of material to be used.

- Type of frame/material used.

- Type of finish and color.

- Type of foam to be used for padding and cushions.

- Springs to be used (box springs are recommended).

- Fabric of the cushion cover.

- Cording.

- Time of delivery.

- Price, incl. taxes and other costs involved.

- Deposits you made.

- Extra requirements like kiln-dried wood, fumigated etc.

- The support structure should be made of hardwood frames.

- Screws should be used instead of nails or staples.

- Cuts must be concealed.

- Wicker used should be evenly woven and have close fitting joints.

- Cushions should be made out of high-density foam.

Oriental Furniture

There are many different types depending on the country of origin, style or material used. Furniture made in India or Indonesia is often produced in small villages and come with a native touch rather than being in an immaculate condition, which is very exotic. Chinese furniture come in rosewood, camphor, lacquer, coromandel, teak, Elmwood and many other woods and may be antique, a reproduction or modern. Custom-made furniture should be seasoned or kiln-dried to avoid shrinking in a dry environment. To allow the wood to expand furniture should be produced with tongue-and groove- floating panels.

Teak Furniture

The Latin name for Teak is Tectona grandis, which is offered all over Southeast Asia. Teak is an extremely dense, coarse-grained hardwood, which is well known for its durability and resistance to water, the woodworm and many chemical agents. Today, there are teakwood plantations catering to the furniture industry.

When purchasing Teak furniture:

- Buy 100% solid teak. (Not Shorea wood or a combination of both woods.)

- Teak should be made from kiln dried and not green lumber.

- Teak should be plantation grown. Ask for certification.

- Thick pieces of wood used make the product solid and durable.

- Oil finishes will darken the products.

- Plain furniture lightens into a silver gray when left outdoors.

Oriental Carpets

- Before you buy any Turkish, Persian, Chinese, Pakistani, Indian or any other carpets check your own countries customs regulations as there may be restrictions on importing them back home.

- Join a class teaching you how to buy a genuine oriental carpet (sometimes offered by dealers.)

- Buy at a reputable dealer and insist on a certification with origin, description, price, date and place of purchase even when you pay cash and keep the receipts at a safe place.

- Try out your carpet at home before purchase and make yourself familiar with the return policy of the dealer.

- Before you bid at a carpet auction, learn the trade!

- Buy pads or rubberized mats (Ikea) together with your carpets to prevent slipping on marble, tile and wooden floors.

- Ask your dealer how to care for your carpet.

- Inquire about after-sales services like cleaning and repair.

Beds and Mattresses

Sizes of beds and mattresses are different form those in Europe, Australia and the US, that may imply difficulties buying suitable bed sheets when in Asia or back home. Some shops offer imported brand name beds in standard lengths but oversized beds are difficult to find. Southeast Asian beds are usually shorter and sometimes narrower. Sometimes mattresses in US sizes can be ordered for an additional charge. Never buy bed sheets or linen unless you have measured your bed before.

Electrical Appliances/Computers/Accessories

- Consider renting, rather than buying, new electrical appliances.

- Go price shopping and bargain.

- Items with local warranties are less expensive and will do if you do not want to take the item back home.

- International warranties are granted for brand names.

- See if repair center lists provided with the product include your home country.

- Have your warranties stamped by the dealer.

- Prices vary according to their origin (where they are manufactured).

- Check about the latest models before buying, as shops like to sell older models first.

- Desktop and notebooks need to have dual voltage power supply (110-220 V).

- All items ideally should have a voltage switch for use in other countries.

- Make sure prices stated include delivery and installation, if necessary.

- Insist on delivery time stated on the receipt.

- Include purchased item into your insurance on return!



Jacqueline Reischel offers a guide to moving to and living in Singapore at enterSingapore.info. It features Singapore houses for sale, bank information, career guides and Singapore visa and immigration information.

Thursday, August 2, 2012

Nurture or Nature?

When we think of the brain, many of us imagine this elegant, fine tuned machine with electrical currents firing rapidly as our senses take in and process thousands of pieces of information. Not so much.

David Linden, who wrote The Accidental Mind, calls it a kludge (pronounced klooj). Much like the organizations that are made of diverse segments of talent and personality, a kludge is a "design that is inefficient, inelegant, and unfathomable, but nevertheless works." Or in the words of military historian Jackson Granholm, it's an "ill-assorted collection of poorly matching parts, forming a distressing whole." That's your brain.

This "kludge" is made up of billions and billions of tiny cells - either neurons (electrical signaling) or glial cells (housekeeping functions that create an optimal environment for neurons). Sprouting from the cell body are dendrites, the branches of the neuron that receive signals from other neurons. While your brain has several branching dendrites, it also has a long, thin protrusion called the axon. This is where you get information. Axons can also branch and can be remarkably long - some can run all the way from the base of the spine to the toes.

The connections are made at synapses, which passes information from the axon of one neuron to the dendrite of the next. Synapses are critical - on average, each neuron receives 5,000 synapses - and since there are 100 billion neurons per brain, you have 500 trillion connections that tell you what, when, and how to do everything.

So, what does your brain look like when you're born? What inherent traits do you have? Not many. Keep in mind the most important thing about brain development (and size) during birth is pretty simple - the baby's head has to get through the birth canal so it can't be too big. So, put away the Baby Einstein CDs, you're wasting your time.

At birth, the brain is about 400 cubic centimeters (chimpanzee size), and will continue to grow rapidly until about the age of 5. At this point the growth slows down until completing its enlargement until about age 20, where it will have grown by more than 300 percent. A lot of changes happen along the way.

"Use it or lose it." Even though the brain grows after birth, the number of neurons don't necessarily increase. Many die off because they're not needed. In fact, both before and after birth, about twice as many neurons are created as ultimately end up surviving in the mature brain. Essentially, the developing brain is a battleground - the cells that are the most electrically active survive. Synapses that are not used wither away (like the synapses carrying auditory information to deaf people). A synapse can be eliminated even if it is being used to some degree if its neighbor is much more active. Strong activation of a synapse makes those in close proximity weaker and can ultimately eliminate them altogether. Malcolm Gladwell points out in What the Dog Saw, that to truly be an expert in a field you must invest at least 10,000 hours studying it. Now, that makes a strong connection!

So, what does all this mean? When you're born, you're pretty close to a blank slate, and then a LOT of learning takes place. The circuits are literally being built constantly. Keep in mind, all learning is a process by which new experiences are integrated with old experiences. Therefore early experiences are important, NOT because it makes a more effective circuit, but that it creates a base for subsequent learning.

So, shouldn't we just "over expose" our children to learning experiences? No. The brain can only handle a finite amount of information. The evidence to date is that a child's early development is like your need for vitamins: you need a minimum dose, but beyond that, taking extra won't help. So, you can stop playing Mozart now.

How does all this affect intelligence? In the most recent studies, it would appear that genes only account for about 50 percent of it. In trials of children and young adults from middle-class or affluent families, looking at both identical and non-identical twins raised together and apart, they found the other 50 percent was determined by environmental factors. Twins raised in poverty scored lower on intelligence tests, although the middle-class subjects did not score worse than the affluent ones. In other words, for the case of general intelligence, both genes and environment contribute, but when taken to the extreme, the environment will win out.

In contrast, behavioral traits do not appear to be influenced much by genes. Food preferences are largely determined by early experience. Sense of humor is another. Identical twins raised apart tend to not find the same things funny, whereas they do share a sense of humor with their adoptive siblings.

We also now know that the environment can actually influence gene function in brain cells. Every cell in your body has, encoded in its DNA, the information to make every cell encoded in the human genome. The "housekeeping" genes are always on, while other genes are activated in only certain cell types. For example, the cells that line your stomach are not producing the proteins needed to grow hair. Other genes may also be switched on or off at certain points of development in response to particular signals. It's all about which neurons are "firing."

I mentioned earlier that the brain stops getting larger about the age of 20. However, your behavioral wiring is ingrained well before that. In Travis Bradberry's book, The Personality Code, points out that personality is predominantly housed in the Right Orbitofrontal Cortex (ROC). "We tend not to see changes in personality in adulthood because the ROC has lost its malleability by that point. Personality forms like modeling clay. When we're born, it lacks form, and takes shape as we enter adulthood (sometimes as early as the age of 12). Reaching adulthood is the equivalent of throwing your project in the kiln - that's the shape it's going to stay. The ROC gradually takes more and more of our thinking as it becomes hardwired. Some inclinations are reinforced and stabilized during its development, while others become increasingly difficult to access."

Take the curious story of Phineas Gage.

In 1848, Gage, 25, was the foreman of a crew cutting a railroad bed in Cavendish, Vermont. On September 13, as he was using a tamping iron to pack explosive powder into a hole, the powder detonated. The tamping iron-43 inches long, 1.25 inches in diameter and weighing 13.25 pounds-shot skyward, penetrated Gage's left cheek, ripped into his brain and exited through his skull, landing several dozen feet away. Astonishingly, he survived.

Gage's initial survival would have ensured him a measure of celebrity, but his name was etched into history by observations made by John Martyn Harlow, the doctor who treated him for a few months afterward. Gage's friends found him"no longer Gage," Harlow wrote. The balance between his "intellectual faculties and animal propensities" seemed gone. He could not stick to plans, uttered "the grossest profanity" and showed "little deference for his fellows." The railroad-construction company that employed him, which had thought him a model foreman, refused to take him back. His personality had changed completely.

The area of the brain the tamping iron affected - the Right Orbitofrontal Cortex.



Sunday, July 1, 2012

Log Cabin Homes For Sale - Building Your Own From Kits is Less Expensive

Log cabin homes for sale ads sometimes offer something else other than pre-owned homes. On occasion, they are the openers for something particularly special in the realm of log home ownership. They might call what they offer "prefab log homes", or "log cabins kits", but it's all the same thing... basically, it's the best quality construction, least expensive, fastest built and simplest way to own a no-problems log-built home of your very own that will last for generations to come. But why are kits so special? Just what makes them so quickly built? What makes their construction so superior? How is it that log kits for building homes are the most inexpensive way to own a log-built cabin home? Well, let's take a look at the facts...

First of all, buying a pre-owned home when looking for log cabin homes for sale can be much more expensive than building your own, no matter how you go about building one - the fact of the matter is that log-built homes appreciate in value much more over time, and much quicker as well, than conventionally built "modern" homes. They're insurmountably structurally sound, sturdy, when built correctly and of the right woods they require almost no maintenance, and they can last for many generations. This alone is good enough reason to build one of your own - you stand to gain a lot in equity, and if you ever choose to sell, you'd turn quite a handsome profit for yourself. But what's with these "kits"?

If while hunting for log cabin homes for sale, you decide to look into one of the log homes kits that are available out there, you'll find that these are the type that most log structures, whether for home or for commercial business purposes, are being built from "prefab" kits. Now, there's something almost plastic-sounding about that term, but don't let that fool you. What makes these packages "kits", is the fact that each and every log and part is pre-milled in a factory setting. Kiln seasoned, pre-cut, pre-shaped logs are milled to precise specifications according to your building plans, and are assembled at the factory to ensure that everything fits perfectly together, then is disassembled and packaged to be delivered to the construction site.

Once it all arrives, you will find each part is cataloged and numbered according to the order of construction. All you do is piece it all together in a matter of a few short weeks, and you move in. Being that all of the parts are pre-milled in an assembly line type setting, production costs are way low, and so the per-log cost to you is also inordinately cheap. Log cabin homes for sale? Building your own is much cheaper. This is why it's best to build your own log home from a log cabin kit.



The beauty of a log home is something that must be experienced first-hand - the beauty of rustic nature that can be observed in a log cabin built from a pre-cut log home kit is something that really must be seen to be appreciated. If you'd like to find more information on log cabin homes, check out all of the information to be had at http://www.junctionloghomes.ca.

Thursday, June 28, 2012

Tips On Antiques Collecting

Advertising Items

1. Watch out for modern soda pop advertising items. There are reproductions (close copies of original pieces) and "fantasy items" (brand new pieces with no old counterparts). Pepsi Cola items is especially abundant.

2. Collectors of advertising items always keep these points in mind: 1) Subject (company); 2) Rarity; 3) Condition; 4) Eye Appeal.

Artworks

1. A reverse-painted glass object, as the name implies, has the decoration sketched and dien pain tel. d in color on the back or inside. The most delicate examples are the tiny snuff bottles produced by the Chinese. Flat pictures were much easier to produce since the background design was sometimes stenciled on and then filled in with color. The Chinese did such painted pictures and, in the early 19th century, German artisans also produced such works, mainly as human por¬traits. Reverse-painted scenes were also quite often featured in the glass tablets above mirrors during the first half of the 19* century.

2. Currier & Ives prints are probably the most reproduced of any 19th century American lithographs. Read the inscription along the bottom edge with care. Many originals will have the date they were "Entered According to an Act of Congress," but some old ones are undated.

3. One test to help sort the originals from the copies is to use a 10X loupe and examine a small area. If you see tiny dashed lines, it is an original. If you see an overall design of tiny dots, it is a photographic copy. Also, if you can examine it out of the frame, you should be able to detect the watercolor paint on die surface. It will reflect light as it is turned at an angle.

Ceramics

1. Dogs are not the only old Staffordshire pottery pieces reproduced; other animals and even figural groups have been copied. Watch out for overall "crazing" of the glaze (early examples are seldom crazed). Also "firing holes" or vent holes on the bottom of originals are only about W diameter. Modern pieces have much larger holes.

2. The "Wedgwood" Wares Confusion. Most people see the name "Wedgwood" on a piece of ceramic and assume it is a product of the famous Josiah Wedgwood firm that was established around 1769 and is still operating today. Several other English potteries, however, used markings that appear similar. Keep in mind the Josiah Wedgwood pottery uses only the word "Wedgwood" to indicate the firm (note: no middle "e" in "Wedgwood").

Confusing marks include "Wedgwood & Co." (1860 - ), "H.F. Wedgwood & Co. Ltd. (ca. 1954-9), and "J. Wedgwood," the mark of John Wedge Wood (1841-60).

3. Ironstone china is a dense, heavy earthenware pottery that was the everyday tableware of most Americans from the 1840s until around 1910. First invented in England in the early 19th century, huge quantities were exported to the United States. In the 1850s all-white wares with embossed designs were popular, but patterns were also decorated with many transfer-printed de¬signs in dark flow blue and, later, in lighter shades of blue, brown, green, etc. Copper luster trim and designs such as Tea Leaf were long popular as was the Moss Rose pattern.

Much ironstone carries company trademarks that may include other terms for the ware such as "Stone China," "White Granite," "Granite Ware," "Opaque China," "Parisian Granite" and others.

4. Watch out for "fake" R.S. Prussia marks. The new green and red mark has been available on decal sheets for a number of years and can be applied to any unmarked china.

5. Ceramics Primer. A "ceramic" is any object made from clay and fired in a kiln. There are two categories of "Ceramics": pottery and porcelain.

Pottery is usually heavier and denser than porcelain and can be made from several types of clay to produce redware (reddish ware), yellowware (pale yellow) and stoneware (dense grey body). These types were used for more common utilitarian items (crocks, bowls, jugs, etc.) A finer, whiter pottery clay produces earthenware used for better dinnerware and serving pieces. Most must be glazed to hold liquid.

Porcelain is made with special clays, one clay composed of kaolin (china clay), one petun- tze (a fusible feldspathic rock). Porcelain is much finer and whiter than pottery and is also harder. Most pieces of porcelain will be translucent when held to a strong light. All pottery wares are opaque.

The Chinese developed porcelain in the 13d1 century, and it was rare and expensive in the West. The formula was Anally "discovered" in Europe in the early IS01 century and first produced by the Meissen factory in Germany. Porcelain can be glazed to give it a glossy finish or left unglazed, creating bisque. One type of all-white bisque is called Parian Ware for its resemblance to Parian marble.

6. "Nippon" is the Japanese name for their country. When the U.S. Congress enacted the McKinley Tariff Act in 1891, all countries had to mark the country of origin on their exports to the United States. (Markings could be paper labels and weren't limited to printed or stamped marks.) Pieces of ceramic marked "Nippon" date between 1891 and 1921. In 1921 the law was revised and the words "Made in" had to be added to marks. Also, the Japanese had to drop the name "Nippon" and replace it with the English name "Japan."

7. Many people don't realize that the W. Goebel factory made fine porcelain wares, includ¬ing figural pieces, long before it introduced Hummel figurines in 1932. Watch for its printed or impressed early mark consisting of a crown over an entwined "W.G."

Clocks & Furniture

1. Don't be fooled by 20th century copies of 18th and early 19th century furniture. Early pieces will show hand craftsmanship with fine dovetailing, early tool marks and specific design features. More modern copies will generally not have dovetailing, will probably be made of thinner pieces of wood, and 20th century veneering is paper thin compared to early veneers, which can often be seen along drawer edges.

2. The "Morris chair" is named for William Morris, an English designer in Victorian England who invented the original version of this reclining armchair in about 1870.

3. "Mission" or "Mission Oak" are terms often used to describe the very simple, sturdy and angular furniture made during the peak of the American Arts & Crafts movement, ca. 1905-20. The name derives from the mistaken belief that it resembles the rare primitive furniture made for Cali¬fornia missions of the 17th through 19th centuries.

4. The "Eastlake" style of late Victorian furniture takes its name from English author and tastemaker Charles Locke Eastlake, whose book Hints on Household Taste (1868) exerted a great influence in the United States. In fact, he was horrified to find his name associated with the often inexpensive, mass-produced furniture made in this country and sold as "Eastlake."

5. Federal "fancy chairs" remained popular into the 1830s. In 1829 Lambert Hitchcock of Connecticut was the first man to start a factory to mass-produce such chairs. "Hitchcock" chairs could be shipped unassembled or ready to use, and eventually reached markets in far corners of the globe.

Glass

1. Direct reproductions, as well as "adaptations" of Victorian Art Glass, are the bane of many beginning collectors. Keep in mind that, in general, 20Ul century copies will be heavier and more crudely finished than the originals. Check the base for a pontil scar. The best early Art Glass had a polished pontil that left a smooth shallow circle.

2. Even though the colorful iridescent glass from the early 20th century has been called "carnival" for some fifty years, there is no evidence that pieces were ever given away as prizes at old-time carnivals or fairs.

Jewelry

1. Be on the alert. A great deal of brand-new reproduction Art Nouveau style jewelry is on the market today, especially pieces in silver.



Antique clock prices are an important resource for any clocks collector, you will find antique clock price guides and information in my website.

Monday, June 25, 2012

A Guide to Help You Pick Your Next Piece of Furniture

Buying furniture doesn't have to be a stressful or painful activity. In fact, it can actually be a bit fun when you know how to distinguish the quality pieces from those destined for the dumpster. The following guide will hopefully demystify the inner workings and construction of furniture so you can focus on picking out the perfect color, print, and texture for your home.

Upholstered Furniture

Your furniture sets the mood, tone, and overall feel of your home just as your wardrobe conveys these same traits about you. Upholstered furniture is perhaps the most telling sign of these characteristics as the use of color, design, and texture come into play more here than with any other type of furniture. Pieces that generally fall into the 'upholstered' category include chairs, sofas, love seats, sectionals, and sofa beds. This guide is designed to make your decision less daunting by defining some technical terms and giving you some insight into what lies beneath the cloths and cushions.

Woven Fabric Covers

Woven fabric means simply that the fabric is woven by a machine that interlaces two yarns running at right angles to each other. The most widely used group of decorative upholsteries sold in the United States consists of woven fabrics. These woven fabrics can be natural, such as linen and cotton, or man-made fibers like polyester and olefin. In most cases, fabrics are blends of various fibers like the popular cotton-polyester blend. The most popular types of weaves are as follows:

o Jacquard weaves are fabrics with differently colored yarns or fibers woven into highly decorative designs. These weaves are most often found in traditional furniture styles.

o Pile fabrics have loops or cut fibers standing up densely from the surface to form a three-dimensional texture. Depending on color and design, pile fabrics can be appropriate for traditional or contemporary furniture.

o Textured fabrics are woven from yarns that have been processed to give them more bulk, crimp, stretch, or otherwise altered. Chenille is an example of a very popular textured weave. Textured fabrics are often woven to resemble antique, homespun cloth.

o Plain-woven fabrics consist of one color with their character resulting from the type of yarn or fiber used. Depending on the texture, plain weaves can be used on formal or informal furniture and with a variety of styles.

o Printed fabrics are first woven and then printed with a decorative design. Chintz and polished cotton are examples of fabrics that are often used for prints, however textured fabrics with blends of nylon, rayon, cotton, and polyester fibers are also often printed.

Non-Woven Fabric Covers

Non-woven fabrics are produced by the bonding and or interlocking of fibers. These fabrics can be made by mechanical, chemical, thermal, or solvent means, or with an adhesive, or any combination of these. Examples of non-woven fabrics include:

o Vinyl, which may or may not be laminated to a fabric backing. Vinyls are preferred on furniture that is subject to hard usage. Also called Naugahyde®, vinyl is often thought of as a substitute for leather, and can be printed in a variety of patterns.

o Flocked fabrics are made by gluing pieces of cut fibers onto a flat woven cloth base. These fibers form a three-dimensional surface much like pile. Flocked velvet is an example of this kind of fabric.

o Knitted fabrics are made by interlooping one or more sets of yarns. This is a relatively inexpensive way of manufacturing fabric.

o Suede-like fabrics, such as Ultrasuede® are often used in decorative upholstered furniture covers to give the look and feel of genuine suede, without using animal hides and usually at less cost.

Inner Construction

The construction and inner workings of an upholstered piece of furniture can be as mysterious as an episode of Murder, She Wrote (ask your Grandma). But hidden under the decorative fabric or cover lies the secret to the piece's overall function, comfort, and longevity. No need to call Angela Lansbury in to solve this case, read on as we uncover what makes your chair or sofa tick.

The frame is the single most important component in determining whether or not a piece of furniture is going to stand the test of time. You probably figured wood as being the most commonly used frame material, and this, of course, is true. But any old hunk of tree won't due if you plan on passing this wonderful chair, sofa, love seat, or whatever on to your children or grandchildren (they'll probably just put it in storage or sell it at a yard sale anyway). Hardwoods, such as oak, alder, ash, beech and birch are what you're looking for in a frame. These hardwoods have a tighter grain and allow for screws, pegs, and nails to be set securely. Also, the best-made frames use wood that has been kiln-dried. This process consists of heating the wood in an industrial oven to remove excess sap and moisture. The process also makes the wood resistant to absorbing any outside moisture. If you're wondering what the problem is with moisture, I'll tell you. If you already know the answer to this, then skip to the next paragraph Mr. or Mrs. Smarty-Pants. Moisture can cause warping and swelling, can lead to loose joints and fastenings, and in severe cases can cause mildew or rotting, other than that, it's great.

The quality of the frame depends not only on the materials used, but how they're joined and held together. To create a strong, rigid frame, a variety of woods and laminates can be used in joints and for blocking and doweling.

o Joints are places where one piece of the frame meets another. These points of intersection need to be secured and reinforced with blocks and dowels to allow the frame to hold up over time.

o Blocking refers to placing additional 'blocks' of wood behind or diagonal to joints and corners to help relieve the stress these areas encounter. Blocks also provide lateral support and create a larger area for screws and fasteners to set wood elements securely.

o Doweling is the process of drilling into both pieces of the joint and then placing a pin, or dowel into the hole, thus further connecting the two pieces and adding extra support.

A quality chair or sofa will employ some type of inner spring system, usually in the back as well as the seat area. These systems add comfort, as you might expect, but they also work to take some of the stress off the joints of the frame. Here are some of the spring systems being used:

o The coil or cone spring system uses eight-way, hand-tied double cone springs to provide extraordinary comfort and support. This technique involves fastening the cone springs tightly to the base and expertly tying their tops together with a strong cord. This is the only system that allows for side-to-side movement in addition to up and down movement. Hand-crafted quality comes at a price, though, and while this is widely considered the best spring system, it is also the most expensive.

o The sinuous wire spring is made in a continuous zigzag or "S" shape. These wires run parallel to each other and are fastened directly to the frame and to each other. Similar to this system is the formed wire spring, whereby the continuous wire is formed into rectangular bends and angles instead of the zigzag pattern.

o The grid suspension system is composed of a wire grid, sometimes covered with paper or plastic-coated wire, which has one side fastened directly to the frame. The other side is connected to the frame by helical springs.

o Some manufacturers use elastic webbing instead of wire springs. The strips of elastic usually intersect and weave together and are fastened directly to the frame. It is best to avoid furniture that uses this technique.

Arm yourself with this knowledge and make a more informed choice the next time you purchase furniture.



For more information and a complete decorating guide along with some stylish eco-friendly and enlightened products, check out GREENCulture.com

Friday, June 22, 2012

12 Things to Check Before You Buy an Upholstered Chair

Chairs have evolved over thousands of years. There is evidence that the Stone Age people used chairs. The Egyptians were routinely using chairs as early as 650 AD. By the 1600s chairs had become part of interior design. In the 1700s upholstery started to appear on chairs. Upholstered chairs are common today, but you need to do your homework before you buy one.

Figure out what kind of chair you want first. Galen Cranz, author of "The Chair," groups chairs into five categories: hand-made, mass-produced, craftsman, designer, and artist. Artist chairs are one-of-a-kind chairs and can be pricey. These tips will help you find the right chair for your home.

1. Measure the space. You should measure the maximum width and available height. A chair that is too high will make your room look smaller.

2. Determine the style. Your new chair doesn't have to match your decor. Many interior designers are mixing modern furniture and antiques these days. Some decorators think every home should have a distinctive chair -- one that doesn't match.

3. Check the frame. According to "Upholstered Furniture," an article on http://www.homefurnish.com, kiln-dried hardwood is best for hair frames. Some manufacturers are framing chairs and couches with steel.

4. Check the wood type. The Carrington Court Direct Web site recommends maple, poplar, and ash. (Ash is so strong it is used for baseball bats.) The Grand Rapids Chair company uses European beech wood, "a grade 'A' hardwood that is stronger than oak or maple in every respect," according to its site.

5. Examine corner blocks. Corner blocks give the chair extra support. These blocks should be glued and screwed to the frame.

6. Inspect the joints. Joints should be glued together and also joined with dowels or L-brackets.

7. Check the springs. Manufacturers have two systems, eight-way hand tied springs and sinuous springs. The http://www.homefurnish.com site describes sinuous springs as two-dimensional, s-shaped wires fastened to the front rail of the chair. These springs run from front to back.

8. Feel the padding. The sales associate should be able to answer your questions and may have a brochure that pictures the padding. According to http://www.grandrapidschair.com, high resistance foam is "the Cadillac of cushioning."

9. Ask about upholstery options. Upholstery fabric is graded according to content and durability. Swatches are grouped in color categories. If the color you want isn't available you may not buy the chair.

10. Check out swatches. Major stores will loan you swatches for a few days. You pay a small fee and this fee is refunded when you return the swatches. See how the swatches look in the daylight, at dusk, and at night.

11. Get time info. Is the chair you like in stock? How long will it take to custom-make a chair? Does the company have a reputation for delivering on time?

12. Get return policy info. If you get the chair home and find, after a week, that it kills your back, can you return it? Buying a new chair is fun if you do your homework first.

Copyright 2008 by Harriet Hodgson



http://www.harriethodgson.com

Harriet Hodgson has been a nonfiction freelance writer for 29 years, has a Master's degree in art education and taken many design courses. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com - You will find a review of the book on the American Hospice Foundation Web site and the Health Ministries Association Web site.

Please visit Harriet's Web site and learn more about this busy author and grandmother.

Tuesday, June 19, 2012

Running Out of Options?

As a major emitter of carbon dioxide (CO2), the cement industry - particularly within Europe - has not been slow in addressing the climate change issue. On a sector level, the industry initiated the Cement Sustainability Initiative back in 1999. Many of the leading companies have put voluntary emissions reduction targets in place. On the regulatory front, cement is one of the five sectors that falls under the EU Emissions Trading Scheme (ETS).

To a large extent, the cement sector has weathered the emissions constraints imposed upon it by the EU ETS in its first phase (2005-07). But, as we approach Phase II (2008-12) of the EU ETS, concerns are growing that abatement options may be becoming more limited, and more expensive. The industry fears that pressures imposed by the current structure of the EU ETS could see production - and therefore emissions - exported beyond the EU's borders.This, they believe, gives grist to their arguments for a new approach to controlling emissions within the sector.

To assess the impact to date of the EU ETS on the European cement industry, The Strategy Works carried out face-to-face interviews with the key personnel at the top five global players: Lafarge, Holcim, Heidelberg, Cemex and Italcementi [1] and a telephone interview with Cembureau, the European trade association for the industry.

Total European sales from these five companies are estimated at EUR26 billion (.5 billion) in 2006. Lafarge is the market leader in Europe for cement, while Holcim and Cemex compete closely for second place. Together, these three companies account for some 70% of the turnover among the five companies interviewed.

Demand for cement is growing steadily within Europe at 2-3%/year. It is proportional to economic development and Lafarge reports that developing economies now account for as much as 80% of global demand, a trend which is likely to increase and which is changing the global landscape of the industry. Industry efforts to reduce emissions predate the launch of the EU ETS. Lafarge says that it was the first global cement producer to set medium-term targets for CO2 emissions, in 2001. Other firms followed suit; now all of the five companies interviewed have medium-term targets (for 2010-15) for CO2 emissions. Public domain information, published within their corporate accounts and annual sustainability reports, confirms that four of the five companies have reduced their emissions in accordance with their targets to date.

However, the introduction of the EU ETS puts mandatory limits on the sector's emissions. Under the EU ETS, companies are issued CO2 allowances (EUAs) by national governments based on their reported emissions in previous years, a procedure known as 'grandfathering'. If they emit more than their allocation, they must buy EUAs on the open market. If they expect to emit less, they can sell surplus allowances.

Generally, within the sector, Phase I saw generous allocations in Eastern Europe, but stringent ones in the West, which Holcim believes is "not a level playing field". By and large, companies were allocated allowances in line with their expected emissions in Phase I.

Firms have been able to transfer their allocations between countries without having to trade on the open market. Three of the five firms appear to be balancing their allocation on an overall, or net basis. Heidelberg "does it on an individual country basis because CO2 has the same value in all countries".

Cemex, meanwhile, will consider trading allowances between facilities or countries in the second phase.

Cembureau reports that Phase I has been "business as usual" for the industry. There is no evidence of plant closure solely because of the scheme, but some plants have reduced their output or even stopped producing as a consequence of the EU ETS. However, there are concerns that the allocations for Phase II from 2008 will be much tighter. If this occurs, the scheme could effectively act as a cap on production, because it could become uneconomical for the industry in Europe to buy the additional allowances needed to produce (and therefore emit) more than its allocation.

There are several approaches to reducing the emissions associated with cement manufacture, but within Europe at least, two are key. The first involves reducing the amount of clinker in the finished cement, known as 'clinker factor reduction' or material substitution.

Clinker is the main constituent of cement and it provides the strength of the finished product. However, the production of clinker is emissions-intensive, both in terms of the fuel necessary to heat the kilns, and the chemical process that converts calcium carbonate to clinker (releasing large amounts of CO2).

There are two main alternatives to clinker - blast furnace slag and pulverized fuel ash (PVA, or fly-ash). Slag is a non-metallic byproduct of the steel making process, while PVA is waste produced when the flue gas from a coal-fired power station is 'scrubbed', which effectively means removing the noxious gases.

The second method of emissions reduction is by using alternative fuels, including organic waste, animal feed and biomass. The emissions saving results from the fact that these fuels are considered "carbon neutral" - on a net basis over their lifecycle, they do not release CO2.

This results in two savings. First, the CO2 emitted per unit of energy content is lower than traditional fossil fuels, and secondly, there is an indirect saving associated with recovering these waste products. If they were not used in the cement kiln, they would either be landfilled or incinerated, both of which result in their CO2 being released to the atmosphere (although the EU ETS does not provide credit for avoiding these emissions).

Material substitution is by far the most efficient means through which to reduce cement emissions.This is because around 60% of emissions are released from the chemical processes occurring inside the kiln, with the remaining 40% come from the burning of the fuel. Material substitution targets both of these sources, because less clinker is required in the first place, which also mean less fuel. Fuel substitution, on the other hand, reduces only the fuel-related emissions.

Companies vary in the degree to which they are pursuing these two routes. The market leader for material substitution is Holcim, with around 27% of alternative materials, including gypsum, being used in its cement in 2006, while the figure for most other companies was approximately 10%. Heidelberg is the market leader in the use of alternative fuels, with around 16% of its total fuel input in 2006 coming from sources such as biomass, tyres and plastics.

However, there are limits to the above methods of reducing emissions. Generally speaking, material substitution cannot exceed about 75% of total cement composition for slag and 25% for fly ash.

Companies also report quality being a limiting factor for fly-ash: it is often contaminated and requires further processing before it can be used in cement. Lafarge states that this fly-ash quality issue will become more significant in the future because "power generators will have increasing constraints on their emissions," meaning that the fly ash will contain rising levels of contaminants. Italcementi also reports that many of its clients are willing to pay more for a higher clinker content, which acts as a limit to the material substitution rate.

Slag, on the other hand, appears to be limited in supply. Cemex concedes that there is "no sign of a possible increase of slag production in Europe". Only companies with long-term contracts therefore have a guaranteed supply. Interviewees were reluctant to divulge their sources of supply, but Lafarge claims to have secured long-term contracts with steel manufacturers. Holcim has a vertically integrated approach and "owns and operates slag granulation plants at a couple of steel companies", such as Arcelor in France and Salzgitter in Germany.

However, even this limited supply is threatened. Heidelberg reports that "new steel plants do not produce granulated blast furnace slag - it's not part of the process". Italcementi foresees a problem within two generations (given the c 50-year lifecycle of a steel plant) in that "the bulk of the steel production is still made from the traditional process, but unfortunately that's true for emerging countries like China and less and less in Europe or in North America, where new technologies recycle scrap iron".

The industry is also facing growing competition for carbon neutral kiln fuels. There is a distortion of competition from the power sector, because this sector receives so-called green certificates for burning renewable biomass fuels. Italcementi points to "a 'double-penalty' from the power sector". Electricity generators can afford to pay a higher price for biofuels because they pass it on to the consumer. They receive credits for using renewables, which certify that the electricity generated is 'carbon free'. But they can also benefit by selling the resulting excess of EU ETS permits.

The interviewees estimated an average carbon price during Phase II of EUR25/t, perhaps even reaching EUR35/t. EUR30 per tonne of carbon corresponds to a price increase in the finished cement of about 30%. However much customers value the brand, says Lafarge,"they will not accept such a price increase".The company warns of a future scenario in which the industry is driven out of Europe: "It could generate delocalisation by transferring demand to non-European suppliers. That's the challenge we are facing now."

Cembureau suggests the EU ETS is ineffective in that it focuses on carbon reductions in Europe: climate change is "a global problem", to which the EU ETS is an attempt to find "a European solution".

The fear is that, if the carbon price does rise as anticipated during Phase II, the scheme will act as a cap on production within Europe. It might then become economical to import cement or clinker from outside the EU, which would defeat the very object of the EU ETS.

Many of the firms state that this is not their intention, but say it might be the only option in a worst-case scenario. Cembureau believes this "would be the worst solution". The irony is that overall emissions would then actually increase, because of those resulting from transporting cement or clinker.

An obvious solution is to change the way the EU ETS operates for the European cement industry, and rethink the grandfathering approach. Lafarge believes that "it's not the right way of calculating future allocations ... it's imperfect".

Cembureau, along with most of the firms, favours a worldwide benchmarking approach instead of grandfathering. This would establish an emissions intensity benchmark, based on best practice, against which performance would be measured. As benchmarking is performance-related, it rewards efficient operation. This is the opposite of the grandfathering approach which, by allocating permits based on previous activities, can reward the heaviest polluters and punish the "good guys".

Cembureau proposes "to combine the cement industry worldwide, to have defined a specific performance to be achieved which is per tonne of product".

Any future scheme clearly needs to be global. The association favours a scheme which "either encompasses the OECD and the major developing countries, or protects countries in the lead of CO2 reduction from competitive distortions".

[1] The individuals are:Vincent Mages, vice president, climate change initiatives, Lafarge; Bruno Vanderborght, vice president, environmental strategy, Holcim; Rob van der Meer, director, EU public affairs, Heidelberg Cement; Luis Trevino, director, energy and CO2, Cemex; Xavier Blutel, group vice president, environmental affairs, Italcementi; and Claude Loréa, technical director, Cembureau.



Michael Herson is director of The Strategy Works, a London-based marketing consultancy specialising in original business-to-business research across Europe.
Company website: http://www.thestrategyworks.com

This article was published in Carbon finance, November 2009.