What is malibog in karay-a?

Bakit malibog si chito?

Lahat tayo malibog hindi lang si Chito, kasi kung hindi tayo malibog hindi tayo dadami. Yun nga lang iba iba ang level ng kalibugan natin, may malibog, mas malibog at napakalibog. Tandaan din na iba ang malibog sa maniac.

What does mean malibog?

== == Malibog is a Tagalog word meaning sensual, lewd, lustful or lascivious.

What is the real name of pak on wowowee?

Tang ina mo malibog!

Sino si basilio sa el filibusterismo?

si basilio ang malibog na tao!!

Sino si tiyo Simon?

sya ay isang matandang lalaki sa bu ong mundo na malibog

What is parasitology and the branches of it?

Parasitology is the study of parasites, creatures that live off of other living creatures to their benefit and the other's deficit (usually). Examples of parasites include intestinal worms and ticks.

Does Peria university offer single sitting degree?

Britt American School Of Education LAGPAT NAGAR DELHI maha chorrr hai britt,iske boss ka naam ANSAR Chaudhry hai,mere se 35000 liya BSC karane ka ki 6 mahina main kar doonga lekin 2 saal ho gaya abhi tak nahi karaya ,mere jaise wahan bahut ladke the jiska usne nahi karaya hai ,careful with this intitute,dont go by location lajpat nagar ,yeh purani dilli se bhi bada chor hai.

Ano ang ibig sabihin ng natural law?

ito ay batas kung saan pinagbabawal ang pagiging malibog.

How are gums classified?

gums are classified through their origin such as 1. shrub or tree exudate gums- acacia, karaya, tragacanth 2. marine gums- agar, algin carragenen 3. seed gums- guar gum, locust bean, psyllium 4. Pant extract gum- pectins 5. starch and cellulose derivative gums- hetastarch, carboxymethyl celluose 6. microbial gums- dextran and xanthan

Can you compare and contrast Paris and Menelaus of 'Helen of Troy'?

Paris and Hector are brothers and although it is not explicitly stated by Homer, it appears that Hector is probably the elder and Paris the younger. Hector is the most able warrior in Troy and is the leader of the Trojan army and he is looked up to by the citizens of Troy, whereas Paris is regarded by his people as 'black death'. They are different in many aspects.Hector accuses Paris in Book 3 of being 'beautiful, woman crazy, cajoling' and for not facing up to Menalaus in battle and wishes he had never been born, so the whole war wouldn't have happened. Contrastingly, Hector in Book 22 does stand up to fight Achilles, although he does have an inwardly debate as to whether he should fight. Paris isn't as capable as Hector in fighting; he hardly participates and when he does, is scared and nothing like what they thought a soldier should be. Paris is a archer and Hector a swordsman who fights face to face showing him to be braver. Hector has to make up for the fact that his father, Priam is old and that Paris is weak at fighting, by being a strong warrior.They are both husbands, but Paris doesn't have children. Hector has one son with his wife, Andromache, called Scamandrius (Asyanax), who both later meet their unfortunate deaths when Troy is captured.Hector as a son, is the one that wishes most to win glory for his father, Priam. This was the idea in Ancient Greece, that a son can gain respect for his father by fighting in battle. Hector says in Book 6 that he wishes for his son to grow up to be a better man than he. (However, we know this will never come to be). Hector, especially in Book 22 knows that retreating into the walls of Troy will show cowardice, which is something that he does not ever want to succumb to. Thus, he fights to the death against Achilles.

Which of the pharmaceutical excipients contain gluten?

Acacia GumAcesulfame KAcesulfame PotassiumAcetanisoleAcetophenoneAcorn QuercusAdipic AcidAdzuki BeanAcacia GumAgarAgaveAlbumenAlcohol (Spirits - Specific Types)AlfalfaAlgaeAlginAlginic AcidAlginateAlkalized CocoaAllicinAlmond NutAlpha-amylaseAlpha-lactalbuminAluminumAmaranthAmbergrisAmmonium HydroxideAmmonium PhosphateAmmonium SulphateAmyloseAmylopectinAnnattoAnnatto ColorApple Cider VinegarArabic GumArrowrootArtichokesArtificial Butter FlavorArtificial FlavoringAscorbic AcidAspartame (can cause IBS symptoms)Aspartic AcidAspicAstragalus GummiferAutolyzed Yeast ExtractAvena Sativia (Oats3)Avena Sativia Extract (from Oats3)AvidinAzodicarbonamideBaking SodaBalsamic VinegarBeeswaxBeansBean, AdzukiBean, HyacinthBean, LentilBean, MungBean Romano (Chickpea)Bean TeparyBenzoic acidBesan (Chickpea)Beta Glucan (from Oats3)BetaineBeta CaroteneBHABHTBicarbonate of SodaBiotinBlue CheeseBrown SugarBuckwheatButter (check additives)Butylated HydroxyanisoleButyl CompoundsCalcium AcetateCalcium CarbonateCalcium CaseinateCalcium ChlorideCalcium DisodiumCalcium HydroxideCalcium LactateCalcium PantothenateCalcium PhosphateCalcium PropionateCalcium SilicateCalcium SorbateCalcium Stearoyl LactylateCalcium StearateCalcium SulfateCalroseCamphorCane SugarCane VinegarCanola (Rapeseed)Canola Oil (Rapeseed Oil)Caprylic AcidCarageenan Chondrus CrispusCarbonated WaterCarboxymethyl CelluloseCarmineCarnauba WaxCarob BeanCarob Bean GumCarob FlourCarrageenanCaseinCassava Manihot EsculentaCastor OilCatalaseCellulose1Cellulose EtherCellulose GumCetyl AlcoholCetyl Stearyl AlcoholChampagne VinegarChanna (Chickpea)Chana Flour (Chickpea Flour)Cheeses - (most, but check ingredients)ChestnutsChickpeaChlorellaChocolate LiquorCholine ChlorideChromium CitrateChymosinCitric AcidCitrus Red No. 2CochinealCocoaCocoa ButterCoconutCoconut VinegarcollagenColloidal Silicon DioxideConfectioner's GlazeCopernicia CeriferaCopper SulphateCornCorn GlutenCorn Masa FlourCorn MealCorn FlourCorn StarchCorn SugarCorn Sugar VinegarCorn SyrupCorn Syrup SolidsCorn SwetenerCorn VinegarCorn ZeinCortisoneCotton SeedCotton Seed OilCowitchCowpeaCream of TartarCrospovidoneCurdsCyanocobalaminCysteine, LDal (Lentils)D-Alpha-tocopherolDasheen Flour (Taro)DatesD-Calcium PantothenateDelactosed WheyDemineralized WheyDesamidocollagenDextranDextroseDiglyceridesDioctyl SodiumDioctyl Sodium SolfosuccinateDipotassium PhosphateDisodium GuanylateDisodium InosinateDisodium PhosphateDistilled AlcoholsDistilled VinegarDistilled White VinegarDutch Processed CocoaEDTA (Ethylenediaminetetraacetic Acid)EggsEgg YolksElastinEster GumEthyl AlcoholEthylenediaminetetraacetic AcidEthyl MaltolEthyl VanillinExpeller Pressed Canola OilFD&C Blue No. 1 DyeFD&C Blue No. 1 LakeFD&C Blue No. 2 DyeFD&C Blue No. 2 LakeFD&C Green No. 3 DyeFD&C Green No. 3 LakeFD&C Red No. 3 DyeFD&C Red No. 40 DyeFD&C Red No. 40 LakeFD&C Yellow No. 5 DyeFD&C Yellow No. 6 DyeFD&C Yellow No. 6 LakeFerric OrthophosphateFerrous GluconateFerrous FumerateFerrous LactateFerrous SulfateFish (fresh)Flaked RiceFlaxFolacinFolateFolic Acid-FolacinFormaldehydeFructoseFruit (including dried)Fruit VinegarFumaric AcidGalactoseGarbanzo BeansGelatinGlucoamylaseGluconolactoneGlucoseGlucose SyrupGlutamate (free)Glutamic AcidGlutamine (amino acid)Glutinous RiceGlutinous Rice FlourGlyceridesGlycerinGlycerol MonooleateGlycol MonosterateGlycolGlycolic acidGram flour (chick peas)Grape Skin ExtractGrits, CornGuar GumGum AcaciaGum ArabicGum BaseGum TragacanthHempHemp SeedsHerbsHerb VinegarHexanedioic AcidHigh Fructose Corn SyrupHominyHoneyHopsHorseradish (Pure)Hyacinth BeanHydrogen PeroxideHydrolyzed CaseinateHydrolyzed Meat ProteinHydrolyzed Soy ProteinHydroxypropyl CelluloseHydroxypropyl MethylcelluloseHypromelloseIllepeIodineInulinInvert SugarIron Ammonium CitrateIsinglassIsolated Soy ProteinIsomaltJob's TearsJowar (Sorghum)Karaya GumKasha (roasted buckwheat)KeratinK-Carmine ColorK-GelatinKoshihikari (rice)KudzuKudzu Root StarchLactalbumin PhosphateLactaseLactic AcidLactitolLactoseLactuloseLanolinLardL-cysteineLecithinLemon GrassLentilsLicoriceLicorice ExtractLipaseL-leucineL-lysineL-methionineLocust Bean GumL-tryptophanMagnesium CarbonateMagnesium HydroxideMagnesium OxideMaizeMaize WaxyMalic AcidMaltitolMaltodextrinMaltolManganese SulfateManiocMasaMasa FlourMasa HarinaMeat (fresh)Medium Chain TriglyceridesMenhaden OilMethyl Cellulose2Microcrystalline CelluloseMicro-particulated Egg White ProteinMilkMilk Protein IsolateMilletMilo (Sorghum)Mineral OilMineral SaltsMolybdenum Amino Acid ChelateMonocalcium PhosphateMonoglyceridesMono and DiglyceridesMonopotassium PhosphatemonosaccharidesMonosodium Glutamate (MSG)MonostearatesMSGMung BeanMuskMustard FlourMyristic AcidNatural Smoke FlavorNiacin-NiacinamideNeotameNiacinNiacinamideNitratesNitrous OxideNon-fat MilkNuts (except wheat, rye & barley)Nut, AcronNut, AlmondOats3Oils and FatsOleic AcidOleoresinOlestraOleyl Alcohol/OilOrange BOryzanolPalmitic AcidPantothenic AcidPapainPaprikaParaffinPatially Hydrogenated Cottonseed OilPatially Hydrogenated Soybean OilPeasPea - ChickPea - CowPea FlourPea StarchPeanutsPeanut FlourPectinPectinasePeppermint OilPeppersPepsinPeru BalsamPetrolatumPGPR (Polyglycerol Polyricinoleate)PhenylalaninePhosphoric AcidPhosphoric GlycolPigeon PeasPolentaPolydextrosePolyethylene GlycolPolyglycerolPolyglycerol Polyricinoleate (PGPR)PolysorbatesPolysorbate 60Polysorbate 80Potassium BenzoatePotassium CaseinatePotassium CitratePotassium IodidePotassium LactatePotassium MatabisulphitePotassium SorbatePotatoesPotato FlourPotato StarchPovidonePrinusPristanePropolisPropylene GlycolPropylene Glycol MonosteratePropyl GallateProteasePsylliumPyridoxine HydrochlorideQuinoaRagiRaisin VinegarRapeRecaldentReduced IronRennetRennet CaseinResinous GlazereticulinRiboflavinRiceRice (Enriched)Rice FlourRice StarchRice SyrupRice VinegarRicinoleic AcidRomano Bean (chickpea)RosemattaRosinRoyal JellySaccharinSaffronSagoSago PalmSago FlourSago StarchSaifun (bean threads)SaltSeaweedSeeds (except wheat, rye & barley)Seed - SesameSeed - SunflowerSheaSherry VinegarSilicon DioxideSoba (be sure its 100% buckwheat)Sodium Acid PyrophosphateSodium AcetateSodium AlginateSodium AscorbateSodium BenzoateSodium CaseinateSodium CitrateSodium ErythrobateSodium HexametaphosphateSodium LactateSodium Lauryl SulfateSodium MetabisulphiteSodium NitrateSodium PhosphateSodium PolyphosphateSodium Silaco AluminateSodium Stearoyl LactylateSodium SulphiteSodium StannateSodium TripolyphosphateSorbic AcidSorbitan MonostearateSorbitol-Mannitol (can cause IBS symptoms)SorghumSorghum FlourSoySoybeanSoy LecithinSoy ProteinSoy Protein IsolateSpices (pure)Spirits (Specific Types)Spirit VinegarStearatesStearamideStearamineStearic AcidStearyl LactateSteviaSubflower SeedSuccotash (corn and beans)SucraloseSucroseSulfosuccinateSulfitesSulfur DioxideSweet Chestnut FlourTagatoseTallowTapiocaTapioca FlourTapioca StarchTara GumTaroTarroTarrow RootTartaric AcidTartrazineTBHQ is Tetra or TributylhydroquinoneTeaTea-Tree OilTeffTeff FlourTepary BeanTextured Vegetable ProteinThiamin HydrochlorideThiamine MononitrateThiamine HydrochlorideTitanium DioxideTofu (Soy Curd)Tolu BalsamTorula YeastTragacanthTragacanth GumTriacetinTricalcium PhosphateTri-Calcium PhosphateTrypsinTurmeric (Kurkuma)TVPTyrosineUrad/Urid BeansUrad/Urid Dal (peas) VegetablesUrad/Urid flourUrdVinegar (All except Malt)Vanilla ExtractVanilla FlavoringVanillinVinegars (Specific Types)Vitamin A (retinol)Vitamin A PalmitateVitamin B1Vitamin B-12Vitamin B2Vitamin B6Vitamin DVitamin E AcetateWaxy MaizeWheyWhey Protein ConcentrateWhey Protein IsolateWhite VinegarWinesWine Vinegars (& Balsamic)Wild RiceXanthan GumXylitolYam FlourYeastYogurt (plain, unflavored)Zinc OxideZinc Sulfate1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.Accessed from: http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html on 08/16/2012

What are the flow chart of making toothpaste?

BackgroundToothpaste has a history that stretches back nearly 4,000 years. Until the mid-nineteenth century, abrasives used to clean teeth did not resemble modern toothpastes. People were primarily concerned with cleaning stains from their teeth and used harsh, sometimes toxic ingredients to meet that goal. Ancient Egyptians used a mixture of green lead, verdigris (the green crust that forms on certain metals like copper or brass when exposed to salt water or air), and incense. Ground fish bones were used by the early Chinese.In the Middle Ages, fine sand and pumice were the primary ingredients in teeth-cleaning formulas used by Arabs. Arabs realized that using such harsh abrasives harmed the enamel of the teeth. Concurrently, however, Europeans used strong acids to lift stains. In western cultures, similarly corrosive mixtures were widely used until the twentieth century. Table salt was also used to clean teeth.In 1850, Dr. Washington Wentworth Sheffield, a dental surgeon and chemist, invented the first toothpaste. He was 23 years old and lived in New London, Connecticut. Dr. Sheffield had been using his invention, which he called Creme Dentifrice, in his private practice. The positive response of his patients encouraged him to market the paste. He constructed a laboratory to improve his invention and a small factory to manufacture it.Modern toothpaste was invented to aid in the removal foreign particles and food substances, as well as clean the teeth. When originally marketed to consumers, toothpaste was packaged in jars. Chalk was commonly used as the abrasive in the early part of the twentieth century.Sheffield Labs claims it was the first company to put toothpaste in tubes. Washington Wentworth Sheffield's son, Lucius, studied in Paris, France, in the late nineteenth century. Lucius noticed the collapsible metal tubes being used for paints. He thought putting the jar-packaged dentifrice in these tubes would be a good idea. Needless to say, it was adopted for toothpaste, as well as other pharmaceutical uses. The Colgate-Palmolive Company also asserts that it sold the first toothpaste in a collapsible tube in 1896. The product was called Colgate Ribbon Dental Creme. In 1934, in the United States, toothpaste standards were developed by the American Dental Association's Council on Dental Therapeutics. They rated products on the following scale: Accepted, Unaccepted, or Provisionally Accepted.The next big milestone in toothpaste development happened in the mid-twentieth century (1940-60, depending on source). After studies proving fluoride aided in protection from tooth decay, many toothpastes were reformulated to include sodium fluoride. Fluoride's effectiveness was not universally accepted. Some consumers wanted fluoride-free toothpaste, as well as artificial sweetener-free toothpaste. The most commonly used artificial sweetener is saccharin. The amount of saccharin used in toothpaste is minuscule. Companies like Tom's of Maine responded to this demand by manufacturing both fluoridated and non-fluoridated toothpastes, and toothpastes without artificial sweetening.Many of the innovations in toothpaste after the fluoride breakthrough involved the addition of ingredients with "special" abilities to toothpastes and toothpaste packaging. In the 1980s, tartar control became the buzz word in the dentifrice industry. Tarter control toothpastes claimed they could control tartar build-up around teeth. In the 1990s, toothpaste for sensitive teeth was introduced. Bicarbonate of soda and other ingredients were also added in the 1990s with claims of aiding in tartar removal and promoting healthy gums. Some of these benefits have been largely debated and have not been officially corroborated.Packaging toothpaste in pumps and stand-up tubes was introduced during the 1980s and marketed as a neater alternative to the collapsible tube. In 1984, the Colgate pump was introduced nationally, and in the 1990s, stand-up tubes spread throughout the industry, though the collapsible tubes are still available.Raw MaterialsEvery toothpaste contains the following ingredients: binders, abrasives, sudsers, humectants, flavors (unique additives), sweeteners, fluorides, tooth whiteners, a preservative, and water. Binders thicken toothpastes. They prevent separation of the solid and liquid components, especially during storage. They also affect the speed and volume of foam production, the rate of flavor release and product dispersal, the appearance of the toothpaste ribbon on the toothbrush, and the rinsibility from the toothbrush. Some binders are karaya gum, bentonite, sodium alginate, methylcellulose, carrageenan, and magnesium aluminum silicate.Abrasives scrub the outside of the teeth to get rid of plaque and loosen particles on teeth. Abrasives also contribute to the degree of opacity of the paste or gel. Abrasives may affect the paste's consistency, cost, and taste. Some abrasives are more harsh than others, sometimes resulting in unnecessary damage to the tooth enamel.The most commonly used abrasives are hydrated silica (softened silica), calcium carbonate (also known as chalk), and sodium bicarbonate (baking soda).Other abrasives include dibasic calcium phosphate, calcium sulfate, tricalcium phosphate, and sodium metaphosphate hydrated alumina. Each abrasive also has slightly different cleaning properties, and a combination of them might be used in the final product.Sudsers, also known as foaming agents, are surfactants. They lower the surface tension of water so that bubbles are formed. Multiple bubbles together make foam. Sudsers help in removing particles from teeth. Sudsers are usually a combination of an organic alcohol or a fatty acid with an alkali metal. Common sudsers are sodium lauryl sulfate, sodium lauryl sulfoacetate, dioctyl sodium sulfosuccinate, sulfolaurate, sodium lauryl sarcosinate, sodium stearyl fumarate, and sodium stearyl lactate.Humectants retain water to maintain the paste in toothpaste. Humectants keep the solid and liquid phases of toothpaste together. They also can add a coolness and/or sweetness to the toothpaste; this makes toothpaste feel pleasant in the mouth when used. Most toothpastes use sorbitol or glycerin as humectants. Propylene glycol can also be used as a humecant.Toothpastes have flavors to make them more palatable. Mint is the most common flavorused because it imparts a feeling of freshness. This feeling of freshness is the result of long term conditioning by the toothpaste industry. The American public associates mint with freshness. Mint flavors contain oils that volatize in the mouth's warm environment. This volatizing action imparts a cooling sensation in the mouth. The most common toothpaste flavors are spearmint, peppermint, wintergreen, and cinnamon. Some of the more exotic toothpaste flavors include bourbon, rye, anise, clove, caraway, coriander, eucalyptus, nutmeg, and thyme.In addition to flavors, toothpastes contain sweeteners to make it pleasant to the palate because of humecants. The most commonly used humectants (sorbitol and glycerin) have a sweetness level about 60% of table sugar. They require an artificial flavor to make the toothpaste palatable. Saccharin is the most common sweetener used, though some toothpastes contain ammoniated diglyzzherizins and/or aspartame.Fluorides reduce decay by increasing the strength of teeth. Sodium fluoride is the most commonly used fluoride. Sodium perborate is used as a tooth whitening ingredient. Most toothpastes contain the preservative p-hydrozybenzoate. Water is also used for dilution purposes.The Manufacturing ProcessWeighing and mixing1. After transporting the raw materials into the factory, the ingredients are both manually and mechanically weighed. This ensures accuracy in the ingredients' proportions. Then the ingredients are mixed together. Usually, the glycerin-water mixture is done first.2. All the ingredients are mixed together in the mixing vat. The temperature and humidity of vat are watched closely. This is important to ensuring that the mix comes together correctly. A commonly used vat in the toothpaste industry mixes a batch that is the equivalent of 10,000 four-ounce (118 ml) tubes.Filling the tubes3. Before tubes are filled with toothpaste, the tube itself passes under a blower and a vacuum to ensure cleanliness. Dust and particles are blown out in this step. The tube is capped, and the opposite end is opened so the filling machine can load the paste.4. After the ingredients are mixed together, the tubes are filled by the filling machine. To make sure the tube is aligned correctly, an optical device rotates the tube. Then the tube is filled by a descending pump. After it is filled, the end is sealed (or crimped) closed. The tube also gets a code stamped on it indicating where and when it was manufactured.Packaging and shipment5. After tubes are filled, they are inserted into open paperboard boxes. Some companies do this by hand.6. The boxes are cased and shipped to warehouses and stores.Quality ControlEach batch of ingredients is tested for quality as it is brought into the factory. The testing lab also checks samples of final product.Referred:http://www.enotes.com/how-products-encyclopedia/toothpaste