PDF/Textbook Basic Food Microbiology Full Download (2023)

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Basic Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (1)Author: George Banwart
Publisher: Springer Science & Business Media
ISBN: 1468464531
Category : Technology & Engineering
Languages : en
Pages : 774

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Book Description
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.

Basic Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (2)Author: George Banwart
Publisher: Springer Science & Business Media
ISBN: 1468464531
Category : Technology & Engineering
Languages : en
Pages : 774

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Book Description
The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of infor mation published since the first edition appeared. Hence, foodborne ill ness now includes listeriosis as well as expanded information about Campylobacter jejuni. Among the suggestions for altering the text was to include flow sheets for food processes. The production of dairy products and beer is now depicted with flow diagrams. In 1954, Herrington made the following statement regarding a review article about lipase that he published in thejournal of Dairy Science: "Some may feel that too much has been omitted; an equal number may feel that too much has been included. So be it." The author is grateful to his family for allowing him to spend the time required for composing this text. He is especially indebted to his partner, Sally, who gave assistance in typing, editing, and proofreading the manuscript. The author also thanks all of those people who allowed the use of their information in the text, tables, and figures. Without this aid, the book would not have been possible. 1 General Aspects of Food BASIC NEEDS Our basic needs include air that contains an adequate amount of oxy· gen, water that is potable, edible food, and shelter. Food provides us with a source of energy needed for work and for various chemical reactions.

Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (3)Author: M. R. Adams
Publisher: Royal Society of Chemistry
ISBN: 0854042849
Category : Technology & Engineering
Languages : en
Pages : 463

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Book Description
This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.

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Basic Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (4)Author: George J. Banwart
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 751

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Fundamental Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (5)Author: Bibek Ray
Publisher: CRC Press
ISBN: 1420007742
Category : Technology & Engineering
Languages : en
Pages : 536

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Book Description
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (6)Author: Karl R. Matthews
Publisher: John Wiley & Sons
ISBN: 1555819397
Category : Science
Languages : en
Pages : 624

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Book Description
Authoritative coverage presented in a format designed to facilitate teaching and learning.

Fundamental Food Microbiology, Fifth Edition

PDF/Textbook Basic Food Microbiology Full Download (7)Author: Bibek Ray
Publisher: CRC Press
ISBN: 1466564431
Category : Technology & Engineering
Languages : en
Pages : 663

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Book Description
The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Fundamental Food Microbiology, Third Edition

PDF/Textbook Basic Food Microbiology Full Download (8)Author: Bibek Ray
Publisher: CRC Press
ISBN: 0849316103
Category : Technology & Engineering
Languages : en
Pages : 624

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Book Description
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Compendium of the Microbiological Spoilage of Foods and Beverages

PDF/Textbook Basic Food Microbiology Full Download (9)Author: Michael P. Doyle
Publisher: Springer Science & Business Media
ISBN: 1441908269
Category : Technology & Engineering
Languages : en
Pages : 369

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Book Description
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

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Modern Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (10)Author: James M. Jay
Publisher: Springer Science & Business Media
ISBN: 0387231803
Category : Technology & Engineering
Languages : en
Pages : 790

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Book Description
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Encyclopedia of Food Microbiology

PDF/Textbook Basic Food Microbiology Full Download (11)Author: Carl A. Batt
Publisher: Academic Press
ISBN: 0123847338
Category : Technology & Engineering
Languages : en
Pages : 3248

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Book Description
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

FAQs

What is food microbiology PDF? ›

Food microbiology studies the role of microorganisms in foods. It includes aspects of microbial ecology in food as well as the use of microorganisms for production of ingredients and foods. Moreover, some microorganisms represent a major challenge for public health due to their ability to cause diseases.

What is the microbiology PDF? ›

Microbiology and its Historical. Roots. Microbiology is the study of microorganisms, microscopic organ- isms that include in particular the bacteria, a large group of. very small cells that have enormous basic and practical signi-

What is food microbiology PPT? ›

• Food biopreservation Is a food biological preservative by using antimicrobial metabolites (taken from certain microorganisms in order to control pathogenic and spoilage microorganisms in foods) 11. • In biopreservation, beneficial bacteria are used to prevent food spoilage and get rid of harmful pathogens.

What is microbiology PPT? ›

Defining Microbiology Microbiology defined as the study of organisms too small to be seen with the naked eye. These organisms include viruses, bacteria, algae, fungi, and protozoa.

What are 4 types of bacteria in food? ›

The top five germs that cause illnesses from food eaten in the United States are:
  • Norovirus.
  • Salmonella.
  • Clostridium perfringens.
  • Campylobacter.
  • Staphylococcus aureus (Staph)
18 Mar 2020

What are the 3 types of microbiology? ›

Pure microbiology research includes: Astromicrobiology: the study of the origin of life on Earth, and the search for extraterrestrial life. Evolutionary microbiology: the evolution of microorganisms. Cellular microbiology: the study of the structure and function of microbial cells.

What are the 2 types of microbiology? ›

The branches of microbiology can be classified into pure and applied sciences.

What are the 6 in microbiology? ›

3.1 Methods of Microbial Investigation

So, to deal with these challenges microbiologists have developed several procedures for investigating and characterizing microbes. These techniques are called the six “I's”: inoculation, incubation, isolation, inspection, information gathering, and identification.

Who is the father of microbiology PDF? ›

Leeuwenhoek is universally acknowledged as the father of microbiology. He discovered both protists and bacteria [1].

What are the 4 main topics of food science? ›

Food safety and microbiology. Food engineering. Food processing technologies. Product development.

What are 5 microorganisms found in food? ›

They are:
  • bacteria.
  • viruses.
  • parasites.
  • protozoa.
  • fungi.
  • prions.
12 Apr 2017

What are the 5 main types of microorganisms found in food? ›

Microbial diversity is truly staggering, yet all these microbes can be grouped into five major types: Viruses, Bacteria, Archaea, Fungi, and Protists.

What are the 7 major microorganisms? ›

Microorganisms are divided into seven types: bacteria, archaea, protozoa, algae, fungi, viruses, and multicellular animal parasites ( helminths ).

Who is famous for microbiology? ›

Microbiologists
Birth - DeathMicrobiologistNationality
1845–1922Charles LavaranFrench
1827–1912Joseph ListerEnglish
1822–1895Louis PasteurFrench
1850–1934Fanny HesseGerman
21 more rows

Who is the mother of microbiology? ›

Fanny Hesse (born Angelina Fanny Eilshemius, June 22, 1850 – December 1, 1934) is best known for her work in microbiology alongside her husband, Walther Hesse.

What is virus in food? ›

As the name suggests, foodborne viruses are those transmitted through the consumption of food and beverages. They are typically highly resistant to environmental factors, such as low pH (acidity) and heat. This makes them highly persistent so that they can remain infective for over a month in food and water.

What are harmful bacteria called? ›

Bad bacteria are those which do us harm. We refer to them as pathogens. These might be acquired from our environment. The bacterium causing cholera, Vibrio cholerae, can be acquired by eating food or drinking water contaminated with the faeces of infected people or through direct contact with an infected person.

What are 4 bacteria types? ›

Bacteria can be classified based on their shape into bacillus, coccus, vibrio and spirillum.

What are the 3 names of bacteria? ›

The three common types of bacteria are: Cocci (spherical bacteria) Bacilli (rod-shaped bacteria) Spirilla (spiral bacteria)

What are the 10 types of bacteria? ›

Top Ten Bacteria
  • Deinococcus radiodurans.
  • Myxococcus xanthus. ...
  • Yersinia pestis. ...
  • Escherichia coli. ...
  • Salmonella typhimurium. ...
  • Epulopiscium spp. The big boy of the kingdom – about as large as this full stop. ...
  • Pseudomonas syringae. Dreaming of a white Christmas? ...
  • Carsonella ruddii. Possessor of the smallest bacterial genome known, C. ...
5 Dec 2008

What are 2 useful bacteria? ›

The main two species of helpful bacteria are Lactobacillus and Bifidobacteria.

What are 2 pathogens? ›

Pathogenic organisms are of five main types: viruses, bacteria, fungi, protozoa, and worms.

What are 2 classification of bacteria? ›

Bacteria are classified into five groups according to their basic shapes: spherical (cocci), rod (bacilli), spiral (spirilla), comma (vibrios) or corkscrew (spirochaetes). They can exist as single cells, in pairs, chains or clusters.

What is Z in microbiology? ›

Z-value is a term used in microbial thermal death time calculations. It is the number of degrees the temperature has to be increased to achieve a tenfold (i.e. 1 log10) reduction in the D-value.

What are the 3 types of bacterial culture media? ›

Based on consistency culture media is classified as liquid, semi-solid and solid media.

What are the five eyes of microbiology? ›

The Five I's is a method used to locate, grow, observe and characterize microorganisms which include inoculation, incubation, isolation, inspection and identification. The principal way a microbiologist studies microorganisms is by observing them through a microscope, either a compound light or electron.

Who named the cell? ›

Hooke detailed his observations of this tiny and previously unseen world in his book, Micrographia. To him, the cork looked as if it was made of tiny pores, which he came to call “cells” because they reminded him of the cells in a monastery.

Who named the bacteria? ›

Antonie Van Leeuwenhoek first observed bacteria in the year 1676, and called them 'animalcules' (from Latin 'animalculum' meaning tiny animal).

Who is father of microscope? ›

Antoni van Leeuwenhoek (1632-1723): father of microscopy.

Who is a famous food scientist? ›

Louis Pasteur was a French microbiologist and chemist in the 1800s who made many huge advances in the world of medicine as well as food. After created the first vaccines for anthrax and rabies, he went on to develop a process for killing bacteria in food that we have been using ever since: pasteurization.

Which job is best in food science? ›

What Can You Do With a Food Science Degree?
  • Food scientist/technologist. ...
  • Nutritional therapist. ...
  • Quality assurance manager. ...
  • Chef. ...
  • Marketing manager. ...
  • Procurement/purchasing manager. ...
  • Toxicologist.

What are the 4 types of food poisoning? ›

At least 250 different kinds of food poisoning have been documented, but the most common ones are e. coli, listeria, salmonella, and norovirus, which is commonly called "stomach flu." Other less common illnesses that can be transferred from food or food handling are botulism, campylobacter, vibrio, and shigella.

What is high risk food? ›

Examples of high-risk foods include : Dairy products (milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches) Eggs. Meat or meat products.
...
Examples of low risk foods include :
  • Fresh fruits and vegetables.
  • Bread.
  • Most baked goods.
  • Candies.
  • Pickles.
  • Honey.
  • Jam and preserves.
  • Syrups.
24 Dec 2015

What are 3 diseases caused by bacteria? ›

Other serious bacterial diseases include cholera, diphtheria, bacterial meningitis, tetanus, Lyme disease, gonorrhea, and syphilis. What condition is caused by the deposition of salts of uric acid?

What are the 4 most common bacteria? ›

The bacteria and viruses that cause the most illnesses, hospitalizations, or deaths in the United States are described below and include:
  • Campylobacter.
  • Clostridium perfringens.
  • E. coli.
  • Listeria.
  • Norovirus.
  • Salmonella.
22 Mar 2021

What are 3 microbes found in food? ›

Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.

Which bacteria is used as food? ›

Lactic acid bacteria are among the most important groups of microorganisms used in food fermentations and are largely included in the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus , Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella.

What is food microbiology and its importance? ›

Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.

What is the study of food microbiology? ›

There is a branch of science called food microbiology that studies the microbial ecology of foods. Food microbiologists apply the learnings from this research to preserve food and control the growth of pathogenic and spoilage microorganisms to ensure healthy and shelf-stable foods (Hungaro et al., 2014).

What is food microbiology examples? ›

Food products from microorganisms

Important food items produced in whole or in part by the biochemical activities of microorganisms include pickles, sauerkraut, olives, soy sauce, certain types of sausage, all unprocessed cheeses except cream cheese, and many fermented milk products such as yogurt and acidophilus milk.

What is Introduction to food microbiology? ›

The Introduction to Food Microbiology course content emphasizes food safety awareness practices as found within the food service and food processing industries, to make it as practical and relevant for learners as possible.

Who is the father of food microbiology? ›

Louis Pasteur, (born December 27, 1822, Dole, France—died September 28, 1895, Saint-Cloud), French chemist and microbiologist who was one of the most important founders of medical microbiology.

What are the 7 major microorganisms? ›

Microorganisms are divided into seven types: bacteria, archaea, protozoa, algae, fungi, viruses, and multicellular animal parasites ( helminths ).

What are the 5 causes of food spoilage? ›

Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.

What are the 4 main topics of food science? ›

Food safety and microbiology. Food engineering. Food processing technologies. Product development.

Which country is best for food microbiology? ›

Best countries to study microbiology
  • Microbiology in USA.
  • Microbiology in New Zealand.
  • Microbiology in UK.
  • Microbiology in Canada.
  • Microbiology in Grenada.
  • Microbiology in Ireland.
  • Microbiology in Lebanon.
  • Microbiology in Finland.

What are the 5 fields of food science? ›

The 5 fields of food science
  • Food Microbiology. Basically the study of how microorganisms interact with foods, food microbiology focuses on bacteria, molds, yeasts and viruses. ...
  • Food Engineering & Processing. ...
  • Food Chemistry & Biochemistry. ...
  • Nutrition. ...
  • Sensory Analysis.
14 Jan 2006

What are the 2 types of microbiology? ›

The branches of microbiology can be classified into pure and applied sciences.

What bacteria is used in food? ›

The most important bacteria in food manufacturing are Lactobacillus species, also referred to as lactic bacteria.

What are the 5 main types of microorganisms found in food? ›

Microbial diversity is truly staggering, yet all these microbes can be grouped into five major types: Viruses, Bacteria, Archaea, Fungi, and Protists.

What is food definition PDF? ›

Food can be defined as anything solid or liquid which when swallowed, digested and assimilated in the body provides it with essential substances called nutrients and keeps it well. It is the basic necessity of life. Food supplies energy, enables growth and repair of tissues and organs.

Who is the known father of microbiology? ›

Leeuwenhoek is universally acknowledged as the father of microbiology. He discovered both protists and bacteria [1]. More than being the first to see this unimagined world of 'animalcules', he was the first even to think of looking—certainly, the first with the power to see.

What is the main study of microbiology? ›

Microbiology is the study of the biology of microscopic organisms - viruses, bacteria, algae, fungi, slime molds, and protozoa. The methods used to study and manipulate these minute and mostly unicellular organisms differ from those used in most other biological investigations.

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