nuffnang

Showing posts with label general knowledge. Show all posts
Showing posts with label general knowledge. Show all posts

Saturday, July 18, 2009

Dangers Of Plastic








Dangers of Plastic






Did you ever drink from a plastic bottle and see a triangle symbol on the bottom with a number inside?


Do you know what the number stands for? Did you guess that it's just for recycling?

Then you are wrong!!!

THE NUMBER TELLS YOU THE CHEMICAL MAKE UP OF THE PLASTIC....

1) Polyethylene Terephalate (PET)
2) High Density Polyethylene (HDPE)
3) Unplasticised Polyvinyl Chloride (UPVC) or Plasticised Polyvinyl Chloride (PPVC)
4) Low Density Polyethylene (LDPE)
5) Polypropylene (PP)
6) Polystyrene (PS) or Expandable Polystyrene (EPS)
7) Other, including nylon and acrylic

What you are not told is that many of the plastics used are toxic and the chemicals used to create a plastic can leach out of the plastic and into the food/drink. Think about it, how many times have you or a friend said "I don't like this, it taste like the plastic bottle".

THAT'S BECAUSE YOU ARE TASTING THE PLASTIC!

The WORST ONES are Nos 3, 6, and 7!!! DO NOT USE THESE NUMBERS (if stated at the bottom of the bottle).

Check out this chart that breaks down the plastic, its uses and chemical makeup (no 7 is a little scary)! Click for bigger picture.



click to enlarge

Thursday, May 21, 2009

Baby Boomer

We always heard the phrase 'Baby Boomer', but what exactly does it mean?



Baby boomer
(USA) A baby boomer is someone born in the years after the end of the Second World War, a period when the population was growing very fast.

Thursday, April 16, 2009

What Is Mind Map?




I've heard about mind map long before I attended the seminar. I even used this technique (not exactly the same one) when I was in secondary school without realizing that it was made famous by Tony Buzan.





so.... what really is mind map??








What is a Mind Map?





A Mind Map is a powerful graphic technique which provides a universal key to unlock the potential of the brain. It harnesses the full range of cortical skills - word, image, number, logic, rhythm, colour and spatial awareness - in a single, uniquely powerful manner. In so doing, it gives you the freedom to roam the infinite expanses of your brain. The Mind Map can be applied to every aspect of life where improved learning and clearer thinking will enhance human performance.

What do you need to make a Mind Map? Because Mind Maps are so easy to do and so natural, the ingredients for your "Mind Map Recipe" are very few:

Blank unlined paper
Coloured pens and pencils
Your Brain
Your imagination!
When you use Mind Maps on a daily basis, you will find that your life becomes more productive, fulfilled, and successful on every level. There are no limits to the number of thoughts, ideas and connections that your brain can make, which means that there are no limits to the different ways you can use Mind Maps to help you.

7 Steps to Making a Mind Map

Start in the CENTRE of a blank page turned sideways. Why? Because starting in the centre gives your Brain freedom to spread out in all directions and to express itself more freely and naturally.



Use an IMAGE or PICTURE for your central idea. Why? Because an image is worth a thousand words and helps you use your Imagination. A central image is more interesting, keeps you focussed, helps you concentrate, and gives your Brain more of a buzz!



Use COLOURS throughout. Why? Because colours are as exciting to your Brain as are images.




Colour adds extra vibrancy and life to your Mind Map, adds tremendous energy to your Creative Thinking, and is fun!





CONNECT your MAIN BRANCHES to the central image and connect your second- and third-level branches to the first and second levels, etc. Why? Because your Brain works by association. It likes to link two (or three, or four) things together. If you connect the branches, you will understand and remember a lot more easily.



Make your branches CURVED rather than straight-lined. Why? Because having nothing but straight lines is boring to your Brain.



Use ONE KEY WORD PER LINE. Why Because single key words give your Mind Map more power and flexibility.



Use IMAGES throughout. Why Because each image, like the central image, is also worth a thousand words. So if you have only 10 images in your Mind Map, it's already the equal of 10,000 words of notes!



Originated in the late 1960s by Tony Buzan Mind Maps are now used by millions of people around the world - from the very young to the very old - whenever they wish to use their minds more effectively. Find out all about Mind Mapping by reading the Ultimate Book of Mind Maps or attend a training session on Mind Mapping with Tony Buzan






Tuesday, March 24, 2009

Giant Books?



Woww! What are these? Giant books?



Well... those are not real books..


That is actually the building of Kansas City Public Library, USA.


very creative right?







Thursday, March 12, 2009

Black Pomfret = Bawal Hitam

Well...since I did not get any response from you for my previous post... let me just answer my own question (just like in class... answering your own question... right?)



Bawal Hitam is called Black Pomfret in English Language



and the other fish (re: previous post again..) is called Barracuda or Ikan Alu Alu

Wednesday, March 11, 2009

Bawal




What is the English name for this Ikan Bawal Hitam?




What about this one?

Friday, March 06, 2009

Lamb vs Mutton ?

Happy Friday people!!

It's such a beautiful Friday today..simply because I am on leave!! (again....? well why not?? )

So..as for today's first entry (usually I'll set my first entry for the day at 8am every morning) , I'm still going to talk (write) about ANIMALS.... hehe... if yesterday it was cow, today it's all about SHEEP!





A Flock of Domestic Sheep



What do we call meat of domestic sheep??


Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.






owwhhhh....









uuuuuuuhhh.... so tempting..... yummeehhhh

Thursday, March 05, 2009

Steak

A steak (from Old Norse steik, "roast") is a slice of meat, typically beef. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In Nort America, steaks are typically served grilled, though they are also often pan-fried. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The more tender steaks have a premium price and perception; the idea of eating steak signifies relative wealth.



Steak with Asparagus n Tomatoes


In the United States and South Africa, a restaurant that specializes in beef steaks is known as a steakhouse. A typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables accompanies the meat and side, with green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas and onion rings being popular.


A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called "surf and turf" or "reef and beef". Special steak knives are provided along with steak.


Steak knives are sharper than most table knives and are usually serrated. Prepared condiments known as steak sauces are generally on the table in steakhouses.






Tenderloin Steak





Filet mignon or Tenderloin Steak — A small, choice cut from the small end of the tenderloin; the most tender and most expensive cut by weight.






Rib Eye Steak

The ribeye can be cut boneless or bone-in; a "bone-in ribeye" (sometimes called a "cowboy ribeye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor, although the inclusion of bone may also be used to inflate the weight of the steak.





Raw Sirloin Meat




Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.



T-bone steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.

aren't you salivating over those photos already?? haha...



Meat Cut: Sirloin? Tenderloin? Rib Eye?

Lieyn asked for this entry... so here you go Lieyn... this one is for you...

I am sure all of us came across these words before; sirloin, tenderloin, rib eye etc.... so.. let's educate ourselves on which part of the animal that what are about to order...



the first photo of meat cut that I found.... quite confusing right.... ok..ok... let's scroll down..






haaaa.... there you go... I am sure this one is better... so now we know exactly where tenderloin part is...




click the photo to enlarge...


Hope this would help you Lieyn.... :)




Next entry we'll talk about Grilled Rib Eye Steak.... emmm...yummmeehh...

Wednesday, March 04, 2009

Basil Leaves





Sciencetific Name : Ocimum basilicum


English : Basil Leaf


Malay: Daun Selasih or Kemagi

Basil (Ocimum basilicum) (IPA: /ˈbæzÉ™l/or /ˈbeɪzÉ™l/), of the Family Lamiaceae. Basil is a tender low-growing herb that is grown as a perennial in warm, tropical climates. Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5,000 years. There are many varieties of basil. That which is used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil and holy basil, which are used in Asia. It is prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines of Thailand, Vietnam and Laos. It grows to between 30–130 cm tall, with opposite, light green, silky leaves 3–11 cm long and 1–6 cm broad. The flowers are quite big, white in color and arranged in a terminal spike. Unusual among Lamiaceae, the four stamens and the pistil are not pushed under the upper lip of the corolla, but lay over the inferior. After entomophilous pollination, the corolla falls off and four round achenes develop inside the bilabiate calyx. The plant tastes somewhat like anise, with a strong, pungent, sweet smell. Basil is very sensitive to cold, with best growth in hot, dry conditions. While most common varieties are treated as annuals, some are perennial, including African Blue and Holy Thai basil.






Basil seeds


When soaked in water the seeds of several basil varieties become gelatinous, and are used in Asian drinks and desserts such as
falooda or sherbet. Such seeds are known variously as sabza, subza, takmaria, tukmaria, falooda, selasih (Malay/Indonesian) or hột é (Vietnamese). They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India.


















Saturday, February 28, 2009

Ixora



Proton Exora


Proton Exora


Proton MPV Exora on the road







Proton has announced the name for the new Proton MPV - the Proton Exora! The Exora is based on the name of the Ixora flower, with the tagline “Keriangan Keluarga”. The name and tagline were picked by the Name The Proton MPV competition grand prize winner Norsholihan Bt Abdul Eanich, who will get to drive and own the 7-seater people mover she helped name once it is launched in April.

Ixora flower huh??? hmmm... Thought I've seen those flowers around our campus...


Ixora coccinea also known as Siantan n Pecah Periuk in Malay language












Monday, January 05, 2009

Cooking Terminologies

Whenever we go to a fancy restaurant with a fancy menu, don't get intimidated with words appeared before the real food... like... grilled lamb chop, smoked salmon and etc... those words are actually telling you how the food is being cooked...

Let see the real meaning for all those fancy names...



Grilled Salmon








Grilled Chicken



Grilled
This is a more common term that many will already know, even if they don’t often cook. When a recipe requires you to grill a food item, it will basically mean that you need to cook over an open flame, whether it is by gas or charcoal. Obviously the most ideal place to do food grilling is over a grill.

Deep Frying in the process




Frying and Deep-frying
These are terms that are often confused, but they are actually quite different. Frying can be done using a frying pan and with oil or butter, whereas deep-frying on the other hand means that the food needs to be submerged in boiling oil until it is cooked. This can often be seen in fast food chains where the food is placed in a basket and submerged into the boiling oil, often to produce french fries, tender breaded chicken, and funnel cakes.


Sauteing garlic


Sautéing
An alternative to frying is sautéing, to produce strong flavours from your food. To sauté food, cook quickly using a small amount of fat (oil or butter), and use a frying pan to receive best results when using this cooking method.





Broiled Salmon


Broiled
When a recipe calls for the food to be broiled, it means that the food should be cooked by direct exposure to a flame or heat element. You may find the “broil” setting on many ovens, although it is important to place the food on the top rack when using this setting.




miszsensei: broiled n grilled,I just got confused with the definition.. hmmm.. what do you think?


In Europe, broiling is considered virtually synonymous with grilling, but in America, the term "broiling" is usually applied to cooking in an oven, while "grilling" usually denotes the use of an outdoor or indoor grill.


owhh...ok.. now I understand. :)


Then, what about smoked? What's the difference between smoked salmon and grilled salmon??


Smoked
Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,Rauchbier, and lapsang souchong tea are also smoked.

Now.. fret no more... just go ahead and order what you have in mind confidently...

Tuesday, December 30, 2008

Of Givenchy,LV n YSL

Fashion magazines do not tell you that....




Louis Vuitton should be pronounced as "LOO WEE VOO TONG", not "Loo Wiss Vooi Teng".











Givenchy is pronounced "ZHEE VON SHAY", not "Give Wen Qi".






Yves Saint Laurent is pronounced "EVE SANG LON"

Thursday, December 25, 2008

Drink Water On Empty Stomach

DRINK WATER ON EMPTY STOMACH


It is popular in Japan today to drink water immediately after waking up every morning. Furthermore, scientific tests have proven a its value. We publish below a description of use of water for our readers. For old and serious diseases as well as modern illnesses the water treatment had been found successful by a Japanese med ical society as a 100% cure for the following diseases:

Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB, meningitis, kidney and urine diseases, vomiting, ga str itis, diarrhea, piles, diabetes, constipation, all eye diseases, womb, cancer and men str ual diso rd ers, ear nose and throat diseases.

METHOD OF TREATMENT

1. As you wake up in the morning before brushing teeth , drink 4 x 160ml glasses of water .....interesting

2. Brush and clean the mouth but do not eat or drink anything for 45 minutes

3. After 45 minutes you may eat and drink as normal.

4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours

5. Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.

6. The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.

The following list gives the number of days of treatment required to cure/control/reduce main diseases:

1. High Blood Pressure - 30 days

2. Ga str ic - 10 days

3. Diabetes - 30 days

4. Constipation - 10 days

5. Cancer - 180 days

6. TB - 90 days

7. Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwa rd s - daily.

This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times.

It is better if we continue this and make this procedure as a routine work in our life.

Drink Water and Stay healthy and Active.

This makes sense .. The Chinese and Japanese drink hot tea with their meals .not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain...

For those who like to drink cold water, this article is applicable to you.

It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed . It will slow down the digestion.

Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.


p/s; my friend - a nutritionist also said the same thing... drink at least two glasses of water after waking up in the morning

Wednesday, December 24, 2008

Useful Site

While hopping here and there, from one blog to another...

I found this site...

Not only useful for students but for English teachers too..

http://www.business-english.com/

Tuesday, December 23, 2008

The Danger of Plastics

The Danger of Plastics
1. No plastic containers in micro.
2. No water bottles in freezer.
3. No plastic wrap in microwave.

Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals causes cancer, especially breast cancer.

Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr. Edward Fujimoto, Wellness Program Manager at Castle Hospital was on a TV program to explain this health hazard.

He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as CorningWare, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in
the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

Friday, December 19, 2008

Glory Beach Resort, Port Dickson

I'm going to PD today... wouuuhuuu....!!



This would be my third time going there since December last year!

That's the place (Glory Beach Resort) for our (KPTM) Staff Day. This would be the first, and I am really excited to be there. I just can't wait to see a special performance from KPTM Kuantan. It's going to be a traditional dance routine by... surprise...surprise... our multi-talented female lecturers, 8 of them, new n not so new lecturers led by Mdm Asz (also the choreographer). The other thing that make it more special to me is because they are using the song - "Menghilir Di Sungai Pahang" by Roslan Madun as the background music and that of course brought back fond memories of MINJAROES 2006!

Enough of that.... here is a short history of Port Dickson I got from wikipedia.org

PORT DICKSON, MALAYSIA

This small town used to produce charcoal, but it was later developed as a small port by the British during the Strait Settlement period. Port Dickson was also known as Tanjung. In Malay language that means "cape". The oldest shophouses were the four situated presently at Jalan Lama. There was also a carbon mine at the first mile of the coast road (Jalan Pantai), and therefore Port Dickson was also called "Arang" (charcoal) in the Malay language.


Tin ore was plentiful in Lukut, an area within the Port Dickson district, during the 1820's, and it attracted Chinese immigrant miners. The British considered the area to have great potential as a harbour. It was intended to supersede the port in Pengkalan Kempas. The in-charge officer's name was Dickson, and thereafter the town was named Port Dickson. Others claim that Sir John Frederick Dickson founded Port Dickson and Pulau Arang in 1889.

Saturday, December 13, 2008

Anglophobia

Thanx to Mr. K.A for suggesting me to come up with this entry.

What is Anglophobia?

It is the fear of the English or English culture.

"English" here does not mean English Language, but it is referring to the English people;
ethnic group native to England who predominantly speak English

Here are more of 'interesting' phobias


Ablutophobia — fear of bathing, washing, or cleaning.
Acrophobia, Altophobia — fear of heights.
Agoraphobia, without Panic Disorder — fear of places or events where escape is impossible or when help is unavailable.
Agraphobia — fear of sexual abuse.
Algophobia — fear of pain.
Anglophobia — fear of the English or English culture.
Anthropophobia — fear of people or being in a company, a form of social phobia.
Anthrophobia — fear of flowers.
Aquaphobia, Hydrophobia — fear of water.
Astraphobia, Astrapophobia, Brontophobia, Keraunophobia — fear of thunder, lightning and storms; especially common in young children.
Autophobia — fear of being alone.
Aviophobia, Aviatophobia — fear of flying.
Bacillophobia, Bacteriophobia, Microbiophobia — fear of microbes and bacteria.
Blood-injection-injury type phobia — a DSM-IV subtype of specific phobias
Cibophobia, Sitophobia — aversion to food, synonymous to Anorexia nervosa.
Claustrophobia — fear of confined spaces.
Coulrophobia — fear of clowns (not restricted to evil clowns).
Decidophobia — fear of making decisions.
Dental phobia, Dentophobia, Odontophobia — fear of dentists and dental procedures.
Dysmorphophobia, or body dysmorphic disorder — a phobic obsession with a real or imaginary body defect.
Emetophobia — fear of vomiting.
Ergasiophobia, Ergophobia — fear of work or functioning, or a surgeon's fear of operating.
Ergophobia — fear of work or functioning.
Erotophobia — fear of sexual love or sexual questions.
Erythrophobia — pathological blushing.
Gephyrophobia — fear of bridges.
Genophobia, Coitophobia — fear of sexual intercourse.
Glossophobiafear of speaking in public or of trying to speak.
Gymnophobia — fear of nudity.
Gynophobia — fear of women.
Haptephobia — fear of being touched.
Heliophobia — fear of sunlight.
Hemophobia, Haemophobia — fear of blood.
Hexakosioihexekontahexaphobia — fear of the number 666.
Hoplophobia — fear of weapons, specifically firearms (Generally a political term but the clinical phobia is also documented).
Ligyrophobia — fear of loud noises.
Lipophobia — fear/avoidance of fats in food.
Mysophobia — fear of germs, contamination or dirt.
Necrophobia — fear of death, the dead.
Neophobia, Cainophobia, Cainotophobia, Cenophobia, Centophobia, Kainolophobia, Kainophobia — fear of newness, novelty.
Nomophobia — fear of being out of mobile phone contact.
Nosophobia — fear of contracting a disease.
Nyctophobia, Achluophobia, Lygophobia, Scotophobia — fear of darkness.
Osmophobia, Olfactophobia — fear of smells.
Paraskavedekatriaphobia, Paraskevidekatriaphobia, Friggatriskaidekaphobia — fear of Friday the 13th.
Panphobia — fear of everything or constantly afraid without knowing what is causing it.
Phagophobia — fear of swallowing.
Phonophobia — fear of loud sounds.
Pyrophobia — fear of fire.
Radiophobia — fear of radioactivity or X-rays.
Sociophobia — fear/dislike of society or people in general (see also "sociopath").
Scopophobia — fear of being looked at or stared at.
Somniphobia — fear of sleep.
Spectrophobia — fear of mirrors and one's own reflections.
Spheksophobia — fear of wasps.
Taphophobia — fear of the grave, or fear of being placed in a grave while still alive.
Technophobia — fear of technology (see also Luddite).
Tetraphobia — fear of the number 4.
Tokophobiafear of childbirth.
Tomophobia — fear or anxiety of surgeries/surgical operations.
Traumatophobia — a synonym for injury phobia, a fear of having an injury
Trichophobia — fear caused of loose hairs on clothing or elsewhere.
Triskaidekaphobia, Terdekaphobia — fear of the number 13.
Trypanophobia, Aichmophobia, Belonephobia, Enetophobia — fear of needles or injections.
Xenophobia — fear of strangers, foreigners, or aliens.

copy&paste from: http://en.wikipedia.org/wiki/-phobia

Monday, November 24, 2008

Article: Accounting CSI

I came across this article... it caught my attention because the college (Bus & Acc Dept) proposed to have a similar program....

By RICHARD LIM

If you think accounting is merely bean counting, think again. A forensic accountant proves that this is more than just a numbers game.
FOR a good five years, Tan Chee Wai, 32, was playing the role of any other external auditor at PricewaterhouseCoopers (PwC), one of the Big Four accounting firms, handling the books of his clients.

However, all that changed when his company’s directors saw something in Tan and recommended him for forensic accounting — a specialty practice area of accountancy that describes engagements that result from potential fraud and irregularities, detected and actual, or anticipated disputes or litigation. He has not looked back since and with the multiple roles he now has to play — investigator, interviewer and even peacemaker — one sometimes wonders whether what he does is really accounting anymore.

My job involves ...

... asking the five Ws (why, where, when, what and who) and how. I ask those questions to compile evidence for clients.
The process requires me to dig through a lot of documents and even email of those suspected of criminal breach of trust, misappropriation of assets or abuse of power, among others.
Sometimes, we conduct searches at night while the suspect is away. There was one case where the suspect was summoned elsewhere for a “business meeting” to enable us to conduct an investigation.

I have to be very careful on the job. A messy investigation might make the suspect suspicious. Apart from documents and email, we also make copies of a suspect’s hard disk using special equipment.

Conducting a thorough investigation and linking evidence is a key element too as fraud is sometimes hard to commit individually and some form of collusion is often involved.
A recent case I was handling had a staff who kept mum even though she suspected her boss was siphoning the company’s money.

My job sometimes requires me to act as an arbitrator when two-party contracts are concerned. Both parties may interpret things in their own way and I have to settle their differences.
It also involves searching for missing evidence. Missing documents are a major problem especially in high profile investigations where experienced or smart individuals in high positions do their best to cover any loopholes.

My morning starts with ...

... going to a client’s place if I’m handling an investigation. I arrive early and I may have to read email, dissect documents and analyse clues — sometimes for the whole day!
I also talk to various people to get more evidence. They range from van drivers and factory workers to senior staff and management.

To qualify, you need ...

... an accounting degree or professional qualification like ACCA. However, that is not the sole criteria as those with degrees in computer science or computer forensics are also considered.
The best person for the job is ...

... someone with the above qualifications coupled with work experience.
Experience in the audit line in particular, helps a lot as it enables one to spot irregularities faster.
Communication and interviewing skills are vital as forensic accounting requires one to liaise frequently with clients, IT experts, lawyers and law enforcers.
Good interviewers have the advantage when a suspect is put on the spot. Extracting information is an art.

One must also have a clear mind. Sometimes, suspects break down in the middle of an interview and begin to cry. The tears could be genuine but more often than not, they are sympathy tears.
Prospects for the future ...

... are very bright. With more businesses going global, fraud is becoming more pertinent and the PwC Global Economic Crime Survey in 2007 indicated that the use of forensic accountants and fraud investigators had risen sharply. About 44% of cases involved forensic accountants in 2007 compared to only 20% in 2005.

It is also harder to detect fraud nowadays as people are more careful and employ better tools and practices to cover their tracks. Hence, specialised fraud busters are employed when internal audits are not enough.

I love my job because ...
... no two cases are the same. Every investigation has its own uniqueness and for a forensic accountant, finding and piecing together evidence is very satisfying.
A simple thank you from clients also makes my day. It gives me great self satisfaction when I see a job well done.
In truth, forensic accountants may hold glamourous titles but the job requires a lot of sacrifice. Clients normally want a small team to avoid arousing suspicion and with the short deadlines involved, one has to work very efficiently. I enjoy the responsibility.
Also, there are less rules and regulations in an advisory line and my colleagues are open and dynamic — creating a good working environment.

What I dislike ...

... is losing a case after all the hard work. Sometimes, we believe that we have sufficient evidence but court decisions may go the other way.
It is frustrating when I can’t detect a suspect’s secrets as the client can’t take action without them.

Will I be a millionaire by 30?

Unlikely. Fresh graduates rarely get into this line as given the choice, employers will almost always opt for someone with working experience.
Time is not on your side in this case and face it, hired professionals rarely become millionaires in any field.


Taken from thestar.com.my/education

Tuesday, November 04, 2008

Turkish Delight

A little souvenir from Istanbul....









Miss N_n_ said: It tastes like a potpourri (re:huhh?? she ate potpourri before?? huhu)



What is Turkish Delight?


Turkish Delight, lokum, or loukoum is a confection made from starch and sugar. It is often flavored with rosewater and lemon, the former giving it a characteristic pale pink color. It has a soft, jelly-like and sometimes sticky consistency, and is often packaged and eaten in small cubes that are dusted with icing sugar or copra to prevent sticking. Some types contain small nut pieces, usually pistachio, hazelnut or walnuts. Other common types include flavors such as cinnamon or mint. In the production process soapwort may be used as an additive, serving as an emulsifier

Info from; wikipedia.org

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