qoezai Alter

If you want to speak with a Master's level counselor, you need to reach out to the admissions office.Good luck, Bruins!

To do this, follow these steps: left-click This PC -> select your USB-drive and right-click on it. From the list, select and click Format . Wait for the process to be completed.

1. What is Nil Challan?
2. Step 1: Login to Cleartds.com, Add new deductor or work on existing previous deductor.
3. Step 2: You can add the Nil Challan by *Entering the last date of the quarter as the Challan date *Selecting the “Nil Challan” field Remember do not add TDS amount.

My grandmother kept her recipes in a too-small-for-the-job blue binder.

Though the binder was originally intended to hold an organized collection of family recipes, it became a dumping ground for ingredients and shorthand steps jotted quickly on loose pieces of paper.

The recipes, which sat untouched and buried beneath boxes of my grandmother's things, were rediscovered a few days ago during an impromptu basement purge.

Save for a few congealed salads, most of my grandmother's recipes would feel just as at home on a modern table as they did in her kitchen 40 years ago.

Times may change, but the basic ingredients we use (for the most part) stay the same.

One exception, though, is something that pops up in quite a few of her desserts: Oleo.

As any good millennial would do, I took to the internet to find out what this foreign-to-me ingredient is all about. Here's what I found:

"Oleo" is another word for margarine (or oleomargarine). Nothing more, nothing less.

It's still used today, but it's not as common as it once was.

Margarine is a butter substitute made of vegetable oils, water, and salt.

According to The Food Lover's Companion, the definitive guide to all things food and cooking, the oil must undergo a chemical transformation called hydrogenation in order to become a solid.

Things get complicated right about here, and I never claimed to be a scientist — so I'll let the FLC do the talking:

"During hydrogenation, extra hydrogen atoms are pumped into unsaturated fat, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby obliterating any benefits it had as a polyunsaturate."

Confused? Same, but all we really need to know here is that margarine is fake butter.

Cream, milk, and other food additives are often added to make the substitute taste more like the real thing (I Can't Believe It's Not Butter! was born of this concept).

The FDA requires that margarine must contain 80 percent fat and only safe ingredients.

In 1813, French chemist Michel Eugène Chevreul discovered margaric acid. Scientists believed that three fatty acids — margaric acid, oleic acid, and stearic acid — combined to form most animal fats.

Margarine was actually the result of an 1869 contest held by Emperor Napoleon III: Whoever could find an alternative to butter, which was both expensive and hard to come by, would win a prize.

Hippolyte Mège-Mouriès patented his creation, oleomargarine, that same year.

Slowly but surely, the cheap substitute made its way overseas.

California gold miner John Steele wrote of his margarine experience in 1850.

"(He) manufactured butter from tallow and lard, and it looked and tasted so much like real butter, that ... I could not tell the difference," Steel wrote. "However, he deceived no one, but sold it for just what it was. He never explained the process of its manufacture, and whether he was the originator of oleomargarine I do not know."

Because of our evolving knowledge about trans fats, most modern day margarines are made from plant-based oils and are rich in beneficial mono- and poly-unsaturated fatty acids.

Butter, made from churning milk, has been a dietary staple for thousands of years. Margarine, meanwhile, is a highly processed butter substitute.

Butter became a hot topic in the 1970s, when its high saturated fat levels became associated with heart disease. After public health officials recommended consumers limit their butter consumption, many people switched to margarine.

Recent studies, however, have shown that margarine may not be the heart-healthy ingredient it was purported to be: Older margarines had high levels of trans fats that raised levels of LDL (bad cholesterol) and lowering levels of HDL (good cholesterol).

In 2015, the FDA banned trans fat in processed foods. Most margarines these days are made from plant-based oils and are rich in the better-for-you fats.

There's still some debate over which ingredient is "good" and which is "bad."

What's a health-conscious baker supposed to do? Again, I'm no scientist — so here's this explanation from Harvard:

The cable that connects the cassette deck to your receiver needs to be changed.

Ipsen alcohol and cotton swabs are good for cleaning tape heads. Rust particles can collect here.

Contact Cleaner is an electronics grade cleaner that can be used to clean the player and receiver contacts.

The receiver's tape,cassettes, oraux input should be used for the output cables. The input will produce a low volume.

Isoflav alcohol and cotton swabs can be used to clean the capstan and the clamps.

The thick black rubber bands on the straps can be seen inside the cover.

Replacement of broken, brittle, or stretched belts is recommended.

Loss of frequencies. Make sure that the noise reduction settings are the same as those used during recording and that the bias settings are correct for the type of tape you are using. Check to see if the tape heads need to be changed.

The tapes were incomplete removal.

The tape heads with a cassette deck are available at electronics stores. If the erase head is to be replaced, you should check.

For maximum insulation, thermals should fit close to the body and have no gaps around the waist, neck, or wrists. Overly tight thermals produce discomfort, but if thermals are too loose, you risk allowing cold air in through your layers. Loose thermals are appropriate for warmer conditions.