Doctor Sergovici

Dogs don't have hands to explore the environment. The mouth plays a major role in them, as well as their sense of smell. Puppies who are in a very accentuated exploratory phase will notice it.

The consequence is usually damage.

They break toys, their own bed and any object they have access to. They have to recognize their environment and entertain themselves.

This explorer and playful desire is something we are also a part of.

If we can watch a couple of dogs play, it is easy to observe how they use their mouths to bite each other as part of the game. If one bites too much, the other will complain so they can control their jaws and mouths.

The use of the mouth and bite in the game scene between several dogs makes it easy to see that these little bites are used to encourage the other to keep playing. Thus, it is possible that a dog launches to catch another with its mouth, while adopting a body posture inviting to play.

Normally the dog rests its chest and front legs on the ground and opens its mouth, wags its tail and jumps. When they meet other dogs, they usually adopt this attitude, but they may want to play like that with us as well.

There is not much aggressiveness in this type of bite. The dog's attitude confirms this to us. It is a bite in which he keeps his mouth open, without squeezing, and he can take it again and again, because he can release it and take again.

There is another type of nibbling that is not a sign of aggression and the dog hits with the upper and lower incisors. This is the way it nibbles on its own body when it wants to catch something.

They are small bites that are repeated quickly. They are nibbles that can be given to us in an affectionate way. Some dogs do them when their tummy is scratched and others when their hind leg is moving.

It is not behavior of concern if the dog bite has nothing to do with aggressive reaction. If it shows its teeth by raising its lips, or growls, or bites, it is necessary to go to a ethologist who is specialized in canine behavior.

It's important to know how to react if our dog bites us or holds us with its mouth, but we don't want it to. You should not scold him, yell at him or use violence. The dog doesn't do it with any intention of hurting.

He shows a playful tendency towards us.

We can stop the game immediately without saying anything.

This is how we convey to him that the fun ends with this action. We can offer you a toy to distract you, or we can stop and give you one. As soon as he accepts it, we will reward him for reinforcing and fixing what we want him to do again.

Correct your error (s) by making sure minimal or no harm is done by addressing the problem right away Once the error is under control, follow

In Cisco Unified Communications Manager Administration, use the Device > CTI Route Point menu path to configure CTI route points A computer telephony integration (CTI) route point designates a virtual device that can receive multiple, simultaneous calls for application-controlled redirection

I bought this fish without knowing the name; I later found out it is one of Nigerian's highly priced seafood, and its fish known as Knife Fish in English, in Yoruba as Eja Osan or Dansarki in Hausa or in Igbo its called Azu Asa.

Palmerston North is an inland city in the Manawatu/Whanganui region of New Zealand, located on the eastern Manawatu Plains, near the north bank of the

Conversion table and the reason I use weight in my recipes.

Ever since I first showed my recipe collection to some friends, I have been asked why I specify the amount of ingredients by weight instead of volume. I understand the question as many recipes have historically used volume without problems and most people who read and follow recipes are simply used to it.

However, problems arise quite quickly when using certain ingredients. Above all, it becomes clear when baking as, among other things, the amount of flour can vary very much based on who picks up a deciliter from the flour package. One thing that can make it even more confusing is the concept of "topped" where it is up to each person to decide how much extra amount of current ingredient it entails.

So I did a quick experiment where I deliberately filled a deciliter of flour in two different ways. One where I pressed the measure hard in the flour bag to get as compact an amount of flour as possible and one where I instead powdered over the flour from the bag into the measure. Because I did this consciously, I expected a bigger difference than would be considered normal, but regardless, this was the result:

Once again - there is a bigger difference than what a normal handling of the flour would be, but it still shows that there can be large variations in the amount that ends up in the finished product. By using a scale, you exclude this potential source of error and can be sure that you use the amount that the recipe refers to.

In addition to handling problems as above, there were also problems when I wanted my website to calculate the total nutritional value of a recipe automatically based on the ingredients included.

A normal Swedish nutrition declaration lists values for 100 grams and it is this information that I choose to save for each ingredient. Since I already know what the values are for 100 grams, it is easy to add up and calculate the recipe's total nutritional value based on these numbers, provided I know how much (in grams) I use of each ingredient in the recipe.

I am aware that the calculated figures for each recipe can be a bit skewed based on how the ingredients are handled. If it is a recipe that requires a long time boil, e.g. a lot of water to boil away. But that is also why I choose to show the nutritional value of the total recipe and the nutritional value of a portion.

The problem of using weight for everything arises when you instead use very small amounts of some ingredient (such as spices). A cheap/normal kitchen scale is not always so accurate that it can show parts of grams, so it is advantageous to use volume instead. Weighing up what a spice measure of an airy powder weighs is not entirely easy.

So a while ago, I supplemented each recipe with measurements in volume where possible. Nowadays, ingredients are listed according to "45 g (0.5 dl) Sugar" instead. I still use weight as the main connection and calculation in the database, but volume (or number) is now a part that hopefully makes it easier.

Here I list some of the most common ingredients I use and its relationship between weight and volume. There is certainly a lot missing from this list and I see it as an ongoing work that will be updated over time. In cases where I have not found an official specification, I have done my best to weigh it myself, but almost all measurements and weights on the list below are taken from the National Food Administration in Sweden or from information directly on the purchased ingredient.