Condominioanimas

Located between Panama and Nicaragua in Central America, Costa Rica boasts a proud culinary heritage. Many scorn Costa Rica food selections for being high in saturated fats, but in actuality Costa Ricans are far more active than other cultures.

Costa Rican’s, locally called Ticos, never eat excessively. Limiting their portions is one way they stay so healthy. Also, lunch is the most important meal of their day. In fact, like many Latin nations, businesses and schools close down for a couple of hours at lunch so that employees and students can go home and have a leisurely meal with their family. This allows both a strong focus on family life, but also on slowing down a meal. In America, a typical school lunch lasts a mere twenty minutes at most and work breaks are usually an hour tops, so many must eat at their desk or machine. A Costa Rican’s lifestyle is completely different.

Costa Rica food often revolves around rice and beans, such as Gallo Pinto, a dish that translates to “Spotted Rooster”. Gallo Pinto is a dish that includes black beans at a three to two ratio to rice. Also added are onions, garlic, and salt. Meats are eaten sparingly, while beans provide a high content of fiber. Fiber can help counteract the saturated fats. Costa Rica food choices rarely include dairy or cheese.

As Costa Rica has water on both sides with the Pacific to the west and the Caribbean to the east, fresh seafood is always available. Unfortunately, the seafood is also extremely expensive as the country exports the bulk of its seafood. Chicken, pork, and beef are the more popular meats. Costa Rica food supplies use organ meat as well; so expect to find dishes involving stomach, brains, and other organs on the menu. Other staples of Costa Rica food choices include fresh vegetables such as tomatoes and a variety of beans, fruits, including plantains, and rice.

Costa Rica’s capital city, San Jose, is packed with outstanding restaurants and cafes. In San Jose, one can experience bold foods and beverages. Staple beverages such as sugarcane soaked in hot water are second only to the nation’s delicious Costa Rican coffee. Drinks mixing corn meal and milk are also common. Plantains are similar to bananas in appearance, but they cannot be eaten raw. Plantains are pounded flat, battered, and fried tender.

As one travels to other regions, the choices for Costa Rica food also decrease and become more traditional with the beans and rice dishes. Beans and rice dishes are usually served alongside a carrot and cabbage or lettuce and tomato salad. Sometimes Arroz, (fried shrimp or chicken), are found on the table instead of beans and rice. The salads are typically larger than the portion of beans and rice and that helps the Ticos to stay fit.

It is possibly to choose healthy selections of Costa Rica food. Stick to plenty of fresh fruits and vegetables and enjoy the delightful blend of culinary flavors.

Tea’s origin was China. The Zhuo (1034-246 BCE) Qin (361-296 BCE) and Han (206 BCE-226 CE) Dynasties all embodied extensive tea-drinking. Tea use for medicinal nutritional, health, fitness and longevity purposes is determined via the ‘Wuxing’ or 5 Elements School system underpinning (TCM) Traditional Chinese Medicine, Acupuncture, Massage, Health Qigong, Feng Shui, Keep-fit, Wu-Shu-Kung Fu, Chinese herb-use and more.

Chinese tea, purchased in boxes of sachets or in delightful crystallised blocks involves an astounding number of forms tastes, textures, herbal and nutritional ingredients. Applications-including for health, youthfulness and longevity are guaranteed by the long history of TCM. The history of the 5 Elements or ‘Wuxing’ is longer still.

Drunk at home or work Chinese tea is delightful. Consumed at Tea Houses like ‘Up Tea!’ situated in Little Newport Street is London’s Chinatown such tea-drinking can be a delightful experience.

Tea, Health and the Wuxing

The 5 Elements School ‘Wuxing’ links each of the body’s 5 major internal organs (and much more) to Elements as follows: spleen (Earth) lungs (Metal) kidneys (Water) liver (Wood) and heart (Fire). The Wuxing is a proven internal and external balancing health-system. Many teas involve remedies to cure or prevent common complaints, or encourage optimum health, youthfulness and longevity springing from the 5 Elements system still in popular and official use today.

INSTANT CHRYSANTHEMUM BEVERAGE (ju hua cha)

This chrysanthemum tea comprises 45% dried flower extract crystallised upon 55% cane sugar. Chrysanthemum tea treats irritation and inflammation in the lungs, nasal passageways and throat via its anti-bacterial, anti-fungal and anti-viral properties. It also encourages improved vision and helps to cleanse the liver in particular.

Wuxing Students learn how eyes and liver are inter-connected, correspond to the Wood Element and can be both naturally nourished by ju hua cha. They also practise 5 Elements Qigong routines with similar effects.

TIEN-CHI (Heaven Energy) GINSENG FLOWER TEA (ren shen cha)

Tien-chi Ginseng (Panax pseudoginseng) ginseng tea variety from southwestern China is mainly cultivated in Yunnan and Guangxi Provinces. Tien-chi plant root is used as a health product for regulating blood circulation. The flower functions as a heat clearing and toxin cleansing herb used to reduce inflammation, feverish feelings, skin eruptions and sore throats.

XIAMEN GREEN TEA (lu cha)

Green tea stimulates the heart in particular, aids digestion and banishes fatigue. Encouraging the body to metabolize more fat and thus much used in dieting and slimming, green tea also encourages longevity and general bodily detoxification.

However as it slightly inhibits iron-absorbption from the diet, green tea should be avoided by anaemia sufferers and women during their menstrual period

JASMINE FLOWER TEA (mo li hua cha)

There are several distinct jasmine tea varieties including green, jade or black. Good for oral hygiene and palate cleansing (before after or during eating) Jasmine tea’s highly aromatic soothing nature also stimulates digestion, encourages relaxation and helps prevent insomnia.

MORNING STAR GINGER BEVERAGE (sheng jiang cha)

Ginger tea stimulates and balances the activity of the heart, lungs and spleen in particular and assists the balanced functioning of the 5 major internal organs as a system in a tonic fashion. Its anti bacterial properties also make it a popular cold and flu remedy.

LUO HAN GUO EXTRACT TEA (luo han cha)

Luo Han Guo (luohanguo) aka ‘Monk Fruit’ (one of many longevity links) is member of the Gourd Plant Family and a fruit well-known for its sweet taste. Luo han cha. It is also well-known medicinally for treating coughs and sore throats and also encouraging longevity. Luohanguo has more recently been developed into a low-calorie sweetener.

When prepared this tea, dark brown and toffee-tasting, can be drunk hot or cold.

CHONG JI 5 FLOWERS TEA (wu hua cha)

This blend of 5 Chinese medicinal herbs cleans away internal heat, encourages diuresis and detoxification. It can also be used to treat sore eyes, sore throats, dysentery and constipation. Delivered concentrated upon cane sugar crystals it has a pleasant caramel taste

Overall

Drinking Chinese Tea in accord with Elements theory enhances health, youthfulness and longevity in many related ways. 5 Elements Qigong provides internal breathing and external massage routines towards the same ends.

The above brands and types of tea are readily purchaseable at your local Chinese Supermarkets the teas’ Chinese names appear in brackets. They are all inexpensive, represent tremendous value for money, are the real thing and offer the true ‘thrill of the swill’!

 

So lately, I’ve been getting a few messages about a new Travel-based Network Marketing company called Plannet Marketing. And chances are if you’re reading this, you’re probably thinking about joining and you’re doing some last minute research on the company. If that’s the case, then look no further. In this Plannet Marketing Review, I’ll cover all the essential details you’ll need before you join. With that said, I do want to disclose that I am not a Plannet Marketing distributor. In all honesty, it really doesn’t matter to me one way or the other if you join so you know you’ll be getting a truly unbiased review.

Who Is Plannet Marketing?

Plannet Marketing is a company that sells travel through a Network Marketing business model. The company is based out of Atlanta, Georgia and as of this writing Plannet Marketing is just over 6 months old. The company was founded by Donald Bradley, formerly of YTB and Paycation Travel. Bradley brings with him 20 years of experience in Network Marketing. Before starting Plannet Marketing, Bradley was the Master Distributor and #1 Income Earner in Paycation Travel. He literally had everyone in Paycation in his downline and was responsible for bringing in the company’s top leadership group. I’m not sure what happened, but around the time Craig Jerabeck and Barry Donalson left 5linx and joined Paycation was the same time Bradley decided to leave. Maybe he didn’t feel good about those guys joining and being sponsored by the company when he was the Master Distributor. Who knows? And who really cares? Regardless of the reason, it looks like Bradley was willing to walk away from everything he built to start from scratch again. Overall, the company looks pretty solid. And while it’s too early to tell if they’ll even be around for the long haul because they’re only a few months old, Bradley and the other members of the Corporate team bring a ton of experience in Network Marketing and Travel, which is a good thing.

How Do You Make Money With Plannet Marketing?

The actual compensation plan provides several ways for distributors to get paid. But the crown jewel of the compensation plan is the 3X9 Matrix. With a Matrix model, it’s critical that you get a spot early on if you want to capitalize on spillover. If you’re positioned underneath a strong builder, you can benefit from their efforts as they place people under you while they’re filling up their Matrix. With a fully filled 3X9 Matrix, you’ll have 29,523 distributors underneath you. If they’re all active and you get $4 monthly from each distributor, you can make up to $118,092 monthly. In addition to your Matrix pay, you can also earn a 10% Match on the Matrix pay of your personally sponsored distributors.

In addition to the Matrix, the company provides monthly bonuses to Directors. Here’s a simple breakdown of how the Director bonuses work:

1 Star Director – 100 active distributors – $500/month

2 Star Director – 300 active distributors – $1,000/month

3 Star Director – 500 active distributors – $2,000/month

4 Star Director – 1,500 active distributors – $5,000/month

5 Star Director – 4,000 active distributors – $10,000/month

6 Star Director – 10,000 active distributors – $16,000/month

7 Star Director – 25,000 active distributors – $30,000/month

8 Star Director – 50,000 active distributors – $50,000/month

9 Star Director – 100,000 active distributors – $100,000/month

Between the Matrix Pay, the 10% Match on your personals and the Director Bonuses, it’s pretty clear that there’s plenty of money on the back end. If you’re a strong team builder and you have a knack for creating good culture, Plannet Marketing might be a very lucrative opportunity for you.

Should You Join Plannet Marketing?

Well, only you can truly answer that. The company certainly looks solid. Travel is a very marketable service that’s easy to talk about. And the compensation plan is generous and lucrative. All those things together should guarantee success, right? Unfortunately, nothing could be further from the truth. At the end of the day, it is your ability to sponsor people into your business on a consistent basis that will lead to your success. This is why I recommend that you learn Attraction Marketing. If you can position yourself in front of prospects that are already looking for what you’re offering, you’ll have no problem getting leads online. And if you have an abundance of quality leads, there’s no telling how successful you can be.

 

Every nation across the world has something to offer to tourists. Of late, the increasing influx of business tourists to India well corroborates the fact of India turning into a business hub. All the major cities like Bangalore, New Delhi, Mumbai, Hyderabad, Chennai, Kolkata, etc. act as the nucleus not only for inter state business but also international business.

When we speak of Bangalore, a number of ‘highest number’ credited to the city besides being the IT hub of the country twinkles in the mind of the tourist. And many are not aware about the city’s importance in terms of the numerous records it has maintained. Bangalore has witnessed highest growth in 20 years. You will find here the highest number of software companies in India besides being home to the highest number of pubs in Asia. There are 21 engineering colleges, which is highest in the world in any given city.

The rise of students from across the country and the world in Bangalore is also due to the fact that Bangalore University has 57 engineering colleges affiliated to it, which is highest in the world. So, right from business to education, from leisure to sports, the city acts as a one-stop destination. This is the reason there are countless hotels in Bangalore. You will find these hotels in Bangalore in all categories – business hotels, budget hotels, 5 star hotels, resorts, lodging inns, and the like.

Most of the 5 star hotels in Bangalore are part of hotel chains that have branches all over the country. Those who are registered with such a hotel chain do gain a competitive advantage. They can avail such benefits as redeeming of points, rewards, discounts; frequent stays may even facilitate their free stays. If you are a frequent traveler to Bangalore for business, do get registered in one of the business hotels in Bangalore. Most of these business hotels fall in the categories of 5 star hotels; so the facilities and world class services you will avail will be unmatched and your complete stay will turn out cost-effective as well.

How do Filipinos celebrate weddings may sound strange to foreigners, but if they do get a chance to witness a traditional Filipino wedding, they will certainly love the experience. Weddings in the Philippines are never a one-day event. The wedding preparation takes months. And then comes the wedding day itself which in most cases begins from sun-up to sundown.

Filipino weddings are typically solemnized in the church, officiated by a Catholic priest or a pastor, depending on the religion of the couple. Garden weddings have become quite popular these days, too, but usually they are allowed only when it is not going to be a Catholic wedding.. If it is, the couple must have been married in civil rites first for them to obtain permission to get married in a garden or non-church setting.

Catholic wedding ceremonies, regardless of where thuey are celebrated, usually takes more than an hour to finish. The bride arrives in a bridal car, a carriage, or mode of transportation for that matter just minutes before the wedding. Then the church bells ring, signaling the start of the ceremony. The wedding ceremony begins with the processional of the wedding entourage composed of the groom, the parents of the groom, the principal sponsors (some have as many as 20 pairs of principal sponsors!) who will stand as witnesses, secondary sponsors who will light the candles, and put on the veil and cord, the maid or matron of honor, the best man, the bride’s maids and junior bride’s maids, the coin bearer, the ring bearer, the bible bearer, the flower girls, and finally the bride who may or may not be accompanied by her parents. Sometimes, the processional alone can take 20 minutes already!

The mass proper then begins; incorporated therein are the wedding rituals such as the exchange of vows, the exchange of rings, and the giving of the arrhae. A photo shoot after the mass is customary. This can take another 30 minutes to one hour. If you want this portion to be organized, better get the services of a professional photographer who has vast experience taking wedding photographs.

After the wedding, the guests proceed to the reception. It can be in a hotel or in the bride’s residence. Hotel wedding receptions can be very expensive, but they can be less stressful for the couple and their families as they no longer need to stress themselves out any more than they already have. Wedding receptions held in the house are more comfortable and fun, though. All the neighbors get to be invited which make the affair very memorable. They are also less expensive, but can be more tiring.

During the wedding reception, the usual rituals, such as the slicing of the cake, the throwing and catching of bouquet and garter, and the releasing of doves, are observed, with some variations. There is an abundance of food, lots of table-hopping, greeting friends and guests, picture-taking, dancing, singing, and tears of joy.

So how do Filipinos celebrate weddings? Well, Filipino weddings are joyously celebrated, that’s for sure!

 

Meet the Chontaduro or Palm Fruit

What’s that?” I asked staring at the plum-sized fruit the woman peeled in her hand.

These are chontaduros from the coast.” “How would you like yours?

How can I have them?” I queried back.

You can have them with salt or honey.

Then give me two of each.

The middle-aged Black woman sat on the top stair leading into the strip mall. Her clothing was well worn, reflecting a hard life and lower stratus. She set to work straightaway. After peeling four of the fruits she cut them in half lengthwise to pry out the single black seed in the center using a small paring knife. Then she dipped the fruit into a small bowl of salt coating half of the fruit. Repeating the procedure with two more chontaduros plucked from a plastic basin full on her lap, she dropped these into a narrow plastic bag while drizzling a stream of honey first over one then another dropped into the bag on top of the first. A separate bag held the two salted ones. With the thick, tough skin peeled off, the lone seed removed and the fruit quartered, there is no waste. I preferred the salted ones.

A Little Known Culinary Treasure

Scientifically named Bactris gasipaes, the Chontaduro or Palm fruit as it is sometimes called, is common in many of the Pacific Ocean coastal regions of Colombia, Costa Rica, Panama, Peru, Venezuela and Ecuador. Varieties also grow in parts of the West Indies. Some of its many other names include Cachipay, Pejibaye, Pijuayo and Pupunja. The skin (epicarp) of the fruit can range in color from red to orange or yellow depending on the variety of the palm. It has a firm texture, slightly starchy taste and its pulp is dry and a bit stringy, but its popularity is extensive nonetheless. In Colombia, for example, it is used in dozens of recipes but is principally eaten boiled in salted water, peeled then dipped in salt or drizzled with honey. To date, the chontaduro has limited popularity outside its locally grown regions. This is beginning to change however, as its use in gourmet fare increases and its availability expands. The Palm fruit though, is a little known culinary treasure working its way up the exotic food rankings.

Cooking with Chontaduro

In sauces, soups, stews and baked delicacies though, the Chontaduro has no equal. The Palm fruit can also be used to make flour, jellies or pressed to release its high cholesterol content oil. Most people eat the fruit after its boiled in salted water, then peeled and dipped in salt, marmalade or honey. When the boiled fruit is peeled and seeded, it can be shredded, grated, ground or processed into a puree base, then used in sauces, crèmes or bases. A particular favorite is a cooked Palm fruit sauce poured over or glazed onto fish and seafood. Its unique flavor makes an interesting base for soups and stews. The pulp can be pickled, fermented, jellied or dried and ground for use in a broad range of additional applications. So if you’re looking to spice up your own recipes, try cooking with chontaduros for a unique flavor twist.

While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

The spread of Italian food diversity began after the fall of the Roman Empire when individual city states began to uphold separate identities and traditions. Each region began to display its own unique way of cooking, right down to the formation of a meatball to the characteristic cheeses and wine produced in a locale. The north developed Tuscan beef, while black truffles were very popular in Marches. Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

Over the years, Italian cuisine has greatly evolved in part because of a wealth of outside influences that have added to its characteristic flavor and appeal. In the beginning, ancient Greek cookery became an integrated part of Italian cuisine. Eventually, a wealth of imports found their way into the kitchens of early Italians, who sent Roman ships to collect a variety of important foods, including wheat, wine, exotic ingredients, and fine spices from around the world. Some ships even traveled to faraway locations, such as China, to bring back edible resources that catapulted the depth and variety of Italian cooking styles.

Coastal regions are known for their developments in delicious fish and seafood dishes. For example, the island of Sardinia supplies a more traditional and simple style of cuisine, which often incorporated delicacies, associated with the sea. Swordfish, lobster, anchovies, sardines, and other Mediterranean treats represent Italian cooking of the area. In Sicily (another island region), a great deal of the cooking drew heavily from North African influences. An Arab influence also affected cuisine on the island and within the rest of the south, especially with the introduction of various spices and sweets, such as the Sicilian ice cream cake called cassata.

As for one of the most popular Italian dishes, while the history books often state that pasta was a product of the Chinese brought back by Venetian merchant, Marco Polo, it was actually a rediscovery of a food item eaten during Etruscan and Roman times. It is believed that the first pasta in Italy was made similar to the noodles of today – from the same durum wheat – which was cooked in ovens instead of boiled in water.

Today, the differences in Italian cooking still show through in the distinctions between the north and the south. Each region still carries their own traditions in cooking that reflects deep history and culture with a never ending supply of main courses, appetizers, and desserts that continuously tempts the taste buds.

Source by C. Steendahl

Nobody knows your business better than you do. After all, you are the CEO. You know what the engineers do; you know what the production managers do; and nobody understands the sales process better than you. You know who is carrying their weight and who isn’t. That is, unless we’re talking about the finance and accounting managers.

Most CEO’s, especially in small and mid-size enterprises, come from operational or sales backgrounds. They have often gained some knowledge of finance and accounting through their careers, but only to the extent necessary. But as the CEO, they must make judgments about the performance and competence of the accountants as well as the operations and sales managers.

So, how does the diligent CEO evaluate the finance and accounting functions in his company? All too often, the CEO assigns a qualitative value based on the quantitative message. In other words, if the Controller delivers a positive, upbeat financial report, the CEO will have positive feelings toward the Controller. And if the Controller delivers a bleak message, the CEO will have a negative reaction to the person. Unfortunately, “shooting the messenger” is not at all uncommon.

The dangers inherent in this approach should be obvious. The Controller (or CFO, bookkeeper, whoever) may realize that in order to protect their career, they need to make the numbers look better than they really are, or they need to draw attention away from negative matters and focus on positive matters. This raises the probability that important issues won’t get the attention they deserve. It also raises the probability that good people will be lost for the wrong reasons.

The CEO’s of large public companies have a big advantage when it comes to evaluating the performance of the finance department. They have the audit committee of the board of directors, the auditors, the SEC, Wall Street analyst and public shareholders giving them feedback. In smaller businesses, however, CEO’s need to develop their own methods and processes for evaluating the performance of their financial managers.

Here are a few suggestions for the small business CEO:

Timely and Accurate Financial Reports

Chances are that at some point in your career, you have been advised that you should insist on “timely and accurate” financial reports from your accounting group. Unfortunately, you are probably a very good judge of what is timely, but you may not be nearly as good a judge of what is accurate. Certainly, you don’t have the time to test the recording of transactions and to verify the accuracy of reports, but there are some things that you can and should do.

  • Insist that financial reports include comparisons over a number of periods. This will allow you to judge the consistency of recording and reporting transactions.
  • Make sure that all anomalies are explained.
  • Recurring expenses such as rents and utilities should be reported in the appropriate period. An explanation that – “there are two rents in April because we paid May early” – is unacceptable. The May rent should be reported as a May expense.
  • Occasionally, ask to be reminded about the company’s policies for recording revenues, capitalizing costs, etc.

Beyond Monthly Financial Reports

You should expect to get information from your accounting and finance groups on a daily basis, not just when monthly financial reports are due. Some good examples are:

  • Daily cash balance reports.
  • Accounts receivable collection updates.
  • Cash flow forecasts (cash requirements)
  • Significant or unusual transactions.

Consistent Work Habits

We’ve all known people who took it easy for weeks, then pulled an all-nighter to meet a deadline. Such inconsistent work habits are strong indicators that the individual is not attentive to processes. It also sharply raises the probability of errors in the frantic last-minute activities.

Willingness to Be Controversial

As the CEO, you need to make it very clear to the finance/accounting managers that you expect frank and honest information and that they will not be victims of “shoot the messenger” thinking. Once that assurance is given, your financial managers should be an integral part of your company’s management team. They should not be reluctant to express their opinions and concerns to you or to other department leaders.

Many people find the idea of having wildlife as pet as exotic and exciting. However, if you want a wild animal as a pet, you should have thorough understanding of the animal and its behavior and needs. The people who have these animals as pets are invariably trained to handle them, but even they will tell how unpredictable these animals can be. You may have read stories in the newspaper of zoo keepers being mauled by their wards.

So, having wild animals as pets has become quite a sensitive and controversial issue. Some people like to highlight the pros, while others just point out the cons. However, both should be weighed equally and only then a decision should be taken to keep a wild animal as a pet.

Here are some pros and cons of wildlife as pets.

Sometimes, conventional pets like dogs and cats cannot be kept due to lack of space. In such circumstances, one can keep a wildlife like a hedgehog or gecko as a pet as they do not require that much space. Some wild animals have their own benefits. Like a hedgehog can be used to keep insects and others pests at bay in a house.

Often it has been seen purchasing a wild animal can be cheaper than purchasing a pet that is popular and has a pedigree.

Also, many proponents of wild animals feel that some species have a better chance of survival if they are adopted. It has been seen that the dart frog is facing a problem in the wild as its natural habitat is diminishing. Hence, if this animal is adopted, it will have a better chance of survival.

However, there are sufficient cons and disadvantages of owning wild animals as pets. First of all, one has to take into consideration the welfare of the animal. Having a wildlife means giving due consideration to its diet, exercise and social interactions. Often, the animal will not have any interaction with other animals of its own species and will be left to leading a lonely and solitary life. Also, the owners will not be equipped to provide proper care to the animals as they may not be well-versed in these things. Many wild animals look cute and cuddly when they are small. However, as they reach adulthood or sexual maturity, their wild side takes over and the animal becomes aggressive. This is the time many owners abandon their pets or give them away to zoos.

Wild animals are carriers of many diseases that are lethal to humans. For instance, reptiles and amphibians are carriers of salmonella infection and each year thousand of people in the US contract this disease due to their pets. Also, rats imported from Africa are known to carriers of monkey pox. An outbreak of this disease occurred in the US in 2003 when Gambian rats brought in the monkey pox into the country.

Above all, the demand for wildlife as pet is increasing. So, many illegal traders are taking advantage of this demand. Most of the wild animals are captured and then transported in cruel and inhuman manner to reach their owners. In addition, majority of the owners do not know to take care of the animals and this causes them to fall sick or even die.

So, weigh the pros and cons of having wild animals as pets before jumping to adopt one. Make sure that you are properly equipped to handle the care of the animal. Do not adopt one if you have any doubts.

The KWP2000 protocol has become a de facto standard in automotive diagnostic applications. It is standardized as ISO 14230-3. KWP2000 describes the implementation of various diagnostic services you can accethrough the protocol. You can run KWP2000 on several transport layers such as K-line (serial) or CAN.

Transport Protocol

As KWP2000 uses messages of variable byte lengths, a transport protocol is necessary on layers with only a well defined (short) message length, such as CAN. The transport protocol splits a long KWP2000 message into pieces that can be transferred over the network and reassembles those pieces to recover the original message.

KWP2000 runs on CAN on various transport protocols such as ISO TP (ISO 15765-2), TP 1.6, TP 2. 0 (Volkswagen), and SAE J1939-21. For KWP2000, the Automotive Diagnostic Command Set supports only the ISO TP (standardized in ISO 15765-2) and manufacturer-specific VW TP 2.0 transport protocols.

Diagnostic Services

The diagnostic services available in KWP2000 are grouped in functional units and identified by a one-byte code (ServiceId). The standard does not define all codes; for some codes, the standard refers to other SAE or ISO standards, and some are reserved for manufacturer-specific extensions. The Automotive Diagnostic Command Set supports the following services:

• Diagnostic Management

• Data Transmission

• Stored Data Transmission (Diagnostic Trouble Codes)

• Input/Output Control

• Remote Activation of Routine

Upload/Download and Extended services are not part of the Automotive Diagnostic Command Set.

Diagnostic Service Format

Diagnostic services have a common message format. Each service defines a Request Message, Positive Response Message, and Negative Response Message. The Request Message has the ServiceId as first byte, plus additional service-defined parameters. The Positive Response Message has an echo of the ServiceId with bit 6 set as first byte, plus the service-defined response parameters.

The Negative Response Message is usually a three-byte message: it has the Negative Response ServiceId as first byte, an echo of the original ServiceId as second byte, and a ResponseCode as third byte. The only exception to this format is the negative response to an EscapeCode service; here, the third byte is an echo of the user-defined service code, and the fourth byte is the ResponseCode. The KWP2000 standard partly defines the ResponseCodes, but there is room left for manufacturer-specific extensions. For some of the ResponseCodes, KWP2000 defines an error handling procedure. Because both positive and negative responses have an echo of the requested service, you can always assign the responses to their corresponding request.

Connect/Disconnect

KWP2000 expects a diagnostic session to be started with StartDiagnosticSession and terminated with StopDiagnosticSession. However, StartDiagnosticSession has a DiagnosticMode parameter that determines the diagnostic session type. Depending on this type, the ECU may or may not support other diagnostic services, or operate in a restricted mode where not all ECU functions are available. The DiagnosticMode parameter values are manufacturer specific and not defined in the standard. For a diagnostic session to remain active, it must execute the TesterPresent service periodically if no other service is executed. If the TesterPresent service is missing for a certain period of time, the diagnostic session is terminated, and the ECU returns to normal operation mode.

GetSeed/Unlock

A GetSeed/Unlock mechanism may protect some diagnostic services. However, the applicable services are left to the manufacturer and not defined by the standard.You can execute the GetSeed/Unlock mechanism through the SecurityAccess service. This defines several levels of security, but the manufacturer assigns these levels to certain services.

Read/Write Memory

Use the Read/WriteMemoryByAddress services to upload/download data to certain memory addresses on an ECU. The address is a three-byte quantity in KWP2000 and a five-byte quantity (four-byte address and one-byte extension) in the calibration protocols. The Upload/Download functional unit services are highly manufacturer specific and not well defined in the standard, so they are not a good way to provide a general upload/download mechanism.

Measurements

Use the ReadDataByLocal/CommonIdentifier services to access ECU data in a way similar to a DAQ list. A Local/CommonIdentifier describes a list of ECU quantities that are then transferred from the ECU to the tester. The transfer can be either single value or periodic, with a slow, medium, or fast transfer rate. The transfer rates are manufacturer specific; you can use the SetDataRates service to set them, but this setting is manufacturer specific. The Automotive Diagnostic Command Set supports single-point measurements.

Diagnostic Trouble Codes

A major diagnostic feature is the readout of Diagnostic Trouble Codes (DTCs). KWP2000 defines several services that access DTCs based on their group or status.

Input/Output Control

KWP2000 defines services to modify internal or external ECU signals. One example is redirecting ECU sensor inputs to stimulated signals. The control parameters of these commands are manufacturer specific and not defined in the standard.

Remote Activation of a Routine

These services are similar to the ActionService and DiagService functions of CCP. You can invoke an ECU internal routine identified by a Local/CommonIdentifier or a memory address. Contrary to the CCP case, execution of this routine can be asynchronous; that is, there are separate Start, Stop, and RequestResult services. The control parameters of these commands are manufacturer specific and not defined in the standard.

External References

For more information about the KWP2000 Standard, refer to the ISO 14230-3 standard.