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Experimental design as a tool for optimization of C-phycocyanin purification by precipitation from Spirulina platensis

- Jan 02, 2018 -

AUTHOR: Lorena A. Silva; Kátia R. Kuhn; Caroline C. Moraes; Carlos A. V. Burkert; Susana J. Kalil*

Departamento de Química, Fundação Universidade Federal do Rio Grande, CP 474, 96201-900 Rio Grande-RS, Brazil

C-phycocyanin is a natural blue dye that has been used as an additive in food and can be used to produce medications. The major goal of the present study was to obtain C-phycocyanin under the best operational conditions for high C-phycocyanin recovery and purity using the precipitation technique. Crude C-phycocyanin from Spirulina platensis was used. Optimization of the purification was carried out using experimental design. The effect of ammonium sulfate concentration, volume and of pH for resuspension were evaluated. Subsequently an ammonium sulfate fractionation study was carried out using the most suitable conditions found in the experimental design. The best purification condition was ammonium sulfate fractionation at 0-20%/20-50%, in relation to a resuspension volume/initial volume of 0.52 in a 7.0 pH buffer. Under these conditions, in an one-step purification only, the purity increased 70% compared to the initial extract, with an 83.8% recovery.

Keywords: C-phycocyanin, precipitation, ammonium sulfate, experimental design

C-ficocianina é um pigmento natural azul que pode ser utilizado como aditivo alimentar e na indústria farmacêutica. Esse trabalho visou obter C-ficocianina com aumento na pureza e sem perdas na recuperação, empregando a técnica da precipitação. O extrato bruto de C-ficocianina foi utilizado nos ensaios. A otimização da purificação foi feita através de um planejamento experimental, no qual avaliou-se a concentração de sulfato de amônio, o volume e o pH de tampão de re-suspensão. Subseqüentemente, um estudo da purificação utilizando o fracionamento com sulfato de amônio foi realizado nas melhores condições encontradas no planejamento experimental. As condições mais favoráveis para a purificação foram obtidas quando foi utilizado fracionamento com sulfato de amônio na faixa 0-20%/20-50%, relação volume de re-suspensão/volume inicial de 0,52 e tampão pH 7,0. Nessas condições, em um único passo de purificação, a pureza aumentou 70% comparado ao extrato inicial e a recuperação foi de 83,8%.

Phycobiliproteins are proteins with linear tetrapyrrole prosthetic groups (bilins) that, in their functional state, are covalently linked to specific cysteine residues of proteins.Phycobiliproteins are derived from cyanobacteria and red algae. They are water-soluble and highly fluorescent, and can constitute up to 60% of the soluble protein content.2These proteins are attractive since they are not harmful to human beings if applied to external surfaces or ingested. The three main classes of phycobiliproteins are: phycoerythrin (PE, λmax 540-570 nm), phycocyanin (PC, λmax 610-620 nm) and allophycocyanin (APC, λmax 650-655 nm). These classes differ significantly in their protein structure and pigment content.3,4 Visually, phycoerythrins are red, phycocyanins range from purple (phycoerythrocyanin, R-phycocyanin) to deep blue (C-phycocyanin), and allophycocyanins are blue with a hint of green.1,2

The phycocyanins are blue and have many commercial applications in food and cosmetics.5 Recent studies have demonstrated hepatoprotective,6 anti-inflammatory6-8 and antioxidant9,10 properties of PC. Due to their limited distribution, these pigments are rather expensive, and obtaining them as pure compounds is a potentially attractive endeavor.11

As the culture of algae and cyanobacteria is eco-friendly and renewable, there is an increasing tendency to use them as a source of natural colors. Many authors have reported the production of C-PC from Spirulina platensis. It is feasible to culture this cyanobacteria on a large scale using Mangueira Lagoon water (situated in the extreme South of Brazil between the Atlantic Ocean and the Mirim Lagoon in Rio Grande do Sul State) supplemented with urea. This culture medium is able to reduce production costs and improve the economics of its large-scale cultivation.12

The purity of C-PC is generally evaluated using the absorbance ratio of A620 /A280, and a purity of 0.7 is considered as food grade, 3.9 as reactive grade and greater than 4.0 as analytical grade.13,14 Purity is directly related to process costs, and in general, the more purified a product is, the more expensive to obtain it. Wheelwright15pointed out that the downstream recovery represented a large part of the production costs and in some cases it may be the major manufacturing cost.

If the intention is to obtain a natural dye for food use, there is no need for a great number of purification steps. Instead one should invest in the parameter optimization of each step of the process, aiming to obtain a product with the necessary purity grade. Protein purification techniques use, such as, ammonium sulfate precipitation is of great value, since it can be applied on a large-scale and requires simple equipment and is simple and cheap to carry out.11 Moreover, for recovering C-phycocyanin biological activity, it is usually excellent after precipitation and its dissolution is easy. There is no standard procedure to purify C-phycocyanin using ammonium sulfate precipitation, therefore it is interesting to study and establish this procedure to reach the maximum possible purity.

Proteins precipitation occurs due to salting out effect, as a result of the competition between protein and saline ions for water molecules, leading to hydration water removal from protein. A greater protein-protein interaction happens, which becomes stronger than protein-water interaction, resulting in aggregation of protein molecule followed by their precipitation.16 However many proteins precipitate in a narrow salt concentration range, making this method efficient for fractionation.17

However, despite the fact that many authors have used ammonium sulfate precipitation as a step in the biliprotein purification process,18-20 or in enzyme purification,21-23 no reports were found on the optimization of this step using experimental designs, nor studies on the process parameters and their influence. Considering the process costs, it is extremely advantageous to obtain the maximum yield and purity of the bioproduct in each step. Hence, optimization could supply a bioproduct with the required purity grade with less purification steps. There are some methods to optimize a chemical process, with advantages and disadvantages, as reported by Ferreira et al.24,25However, the most popular method to optimize a step is the central composite design, due to simplicity and relatively low cost.

Taking into account the multiple uses of C-PC and the inexistence of a standard procedure to purify it by ammonium sulfate precipitation, this paper presents the optimization of the precipitation of C-phycocyanin from Spirulina platensis, using an experimental design to obtain food grade dye with only one step of purification, for food industry use.

Culture conditions and C-phycocyanin extraction

Spirulina platensis strain LEB-5226 was grown and maintained in an open outdoor photo-bioreactor, under uncontrolled conditions, in South Brazil. During this cultivation, water was supplemented with 20% Zarrouk synthetic medium.27 This medium was also used to prepare the biomass for the initial inoculation of each batch. All reagents used were of analytical grade, obtained from Merck (Darmstadt, Germany) and Synth (São Paulo, Brazil).

The initial biomass concentration was 0.15 g L-1 and at the end of cultivation (30 days), the biomass was recovered by filtration, dried at 40 ºC for 48 h, frozen at -18 ºC, homogenized and sieved (150 mesh).

C-PC extraction was carried out according to Silveira et al.,28 who used water as solvent in a rotary shaker and whose product was defined as crude extract.

C-Phycocyanin stability

The stability of the phycocyanin was studied in a pH range from 3.0 to 10.5 using different buffers at 10 and 25 ºC for 5 days. The buffers used were: citrate phosphate buffer in the range from pH 3.0 to pH 5.0, sodium phosfate buffer pH 6.0 to pH 8.0, Tris-HCl buffer pH 9.5, glycine buffer pH 10.5.

C-Phycocyanin purification

C-PC crude extract was used for purification. For experiments comparison, the same crude extract was used to obtain the same initial conditions.

C-phycocyanin precipitation optimization by experimental design

C-PC extracted from Spirulina platensis was precipitated with solid ammonium sulfate. Salt was added and the solution allowed to stand overnight and then centrifuged at 1800 g for 30 min at room temperature. The blue precipitate was re-suspended in phosphate buffer, using a resuspension volume/initial volume ratio (Vr/Vi) according to the experimental design. All parameters were studied using a 23 experimental design with 3 central points and 6 axial points, giving a total of 17 trials.29 Five levels were chosen for each independent variable, with upper and lower limits set in the range as described in the literature. Table 1 shows the values of the uncoded levels used in the experimental design and Table 3, the matrix and the responses for these experiments.

T1- Velues of the uncoded leveles used in the phycocyanin experimental design.jpg

T2- Phycocyanin Variations in saturation range used .jpg

T3- C-phycocyanin concentration.jpg

C-Phycocyanin precipitation by ammonium sulfate fractionation

Crude extracts of C-PC were fractionated with solid (NH4)2SO4 at room temperature according to Table 2. The fraction obtained with 50% of ammonium sulfate was rich in C-phycocyanin, which was dissolved using a Vr/Vi of 0.52 in 50 mmol L-1 phosphate buffer pH 7.0, according to the values established in the experimental design. All the trials were carried out in triplicate.

Purification by fractionation versus direct precipitation

In order to compare ammonium sulfate fractionation results with those of direct precipitation at 50% saturation, a new extraction was carried out. In these trials, the best result was used for both the fractionation and the experimental design, which was called direct precipitation. All trials were carried out in triplicate.

Analytical procedures

Extract purity

C-phycocyanin extract purity (EP) was monitored from the A620/A280 ratio.30 Absorbance at 620 nm indicates the maximum C-PC absorption, while at 280 nm, it is due to the concentration of proteins in solution.19

C-Phycocyanin concentration

C-phycocyanin concentration was calculated in mg mL-1 by absorbance at 652 and 620 nm, using the Bennet and Bogorad formula:4

C-Phycocyanin concentration.jpg

C-Phycocyanin recovery

C-phycocyanin recovery (REC) was calculated using the following formula:

C-Phycocyanin recovery.jpg

Purification factor

The purification factor was given by the relationship between the extract purity after and before the precipitation step, respectively.

Statistica 6.0 software was used for statistical analysis and for graphs. Response surfaces and contour diagrams were drawn according to Rodrigues and Iemma31 and Kalil et al.32 Statistical differences were assessed by Tukey´s test and mean differences between groups were compared by a one-way analysis of variance (ANOVA) and were expressed as the mean ± SD. The difference was considered to be statistically significant when p < 0.05.

Results and Discussion

C- Phycocyanin stability

A 5-day stability study indicated that C-phycocyanin was stable from 5.0 to 7.0 pH at 10 and 25 ºC (Figure 1A and Figure 1B). This result agrees with that of Sarada et al.,33 who reported stability from 5.0 to 7.5 pH for C-phycocyanin from Spirulina sp. Thus, purification should be carried out in this pH range, in which C-phycocyanin is more stable.

F1- Stability of phycocyanin at different PH values.jpg

Data showed that for pH values below 5.0 and above 7.0, the dye has already lost color on the first day, maintaining its concentration during the next few days, except at pH 8.0, in which color was gradually changing. C-Phycocyanin shown to be unstable at extreme pH values, once at pH 3.0, concentration was approximately 2% of the concentration before changing pH. It must be pointed out that samples at 3.0, 9.5 and 10.5 pH showed a green color.

Phycocyanin color is associated with the maintenance of the protein structure,34 thus at extreme pH values its structure is denatured even under refrigeration. However, some studies have reported that the stability of C-phycocyanin can be increased by using stabilizers such as some polyols like sorbitol,35 making it possible to use C-phycocyanin in acid foods and in foods that require pasteurization, without lossing its chemical properties.

C-phycocyanin precipitation optimization by experimental design

Experimental conditions and results for C-phycocyanin concentration (C-PC), extract purity (EP) and recovery (REC), for this experimental design are shown in Table 3. Recovery ranged from 4 to 80% according to experimental conditions, concentration between 0.5 and 5.0 mg mL-1 and extract purity from 0.57 to 0.89.

A second order model could predict the extract purity (dependent variable) as a function of the ammonium sulfate concentration, the relation of resuspension volume, initial volume and pH (independent variables). Variance analysis (ANOVA) was used to evaluate fit adequacy. Based on ANOVA, as shown in Table 4, for extract purity, a second order model was established. The coefficient of determination was 0.83 and the F value about four times higher than the listed value for 95% confidence. Effects, which were not statistically significant, were ignored. The following equation was obtained:

C-phycocyainin extract purity equation.jpg

where EP is the extract purity, Xis the ammonium sulfate concentration, Xis the resuspension volume/initial volume ratio and X3 is the buffer pH used in the resuspension.

T4- ANOVA for phycocyanin extract purtity.jpg

Using the above equation, it was possible to obtain the response surfaces for extract purity (Figure 2).

Using response surface analysis, according to Figure 2A and Figure 2B, it was observed that the highest extract purity was obtained using an ammonium sulfate concentration of 43.2% and 50% of saturation and a high or low Vr/Vi. However it was preferable to work at a high Vr/Vi, considering the higher recovery, as observed in Table 1, in trials 7 and 14.

Figures 2C and 2D show that in order to get an extract purity of about 1.0, a resuspension volume/initial volume ratio of 0.52 and pH 7.0 buffer in resuspension should be used. Although values of about 1.1 were obtained for extract purity using a low Vr/Vi ratio and pH 5.6 buffer in resuspension, these conditions were not chosen for the reasons previously described in reference to Figures 2A and 2B. These conclusions become even clearer when Figures 2E and 2F are observed, since it can be seen that the highest C-phycocyanin purity was obtained with pH 7.0 and a (NH4)2SO4 concentration of 50%.

F2-Response surfaces for C-phycocyanin extract purity AB .jpg

F2-Response surfaces for C-phycocyanin extract purity CD .jpg

F2-Response surfaces for C-phycocyanin extract purity .jpg

From the response surfaces analysis, the best working conditions for the highest extract purity, without recovery losses were: an ammonium sulfate concentration of about 50% of saturation, a high resuspension volume/initial volume (0.52) ratio and a 7.0 pH buffer in resuspension.

After establishing the best conditions using the experimental design, three experiments were carried out, obtaining a mean extract purity of 0.89, C-PC concentration of 2.33 mg mL-1 and 91.2% recovery. Values for extract purity and C-phycocyanin concentration in the original crude extract were 0.52 and 1.99 mg mL-1, respectively.

Many other authors have used precipitation with ammonium sulfate as part of the C-phycocyanin purification process. However, it must be pointed out that the phycocyanin source is important, because each biomass shows a different behavior with respect to the different purification processes, and it is not possible to compare results from different biomasses.

In contrast with C-PC purification from S. platensis precipitation by Bhaskar et al.36 and by Boussiba and Richmond37, with a purity increase of 1.4 times, in our work, the obtained increase was 1.7 times, almost without recovery losses. This was due to the use of an experimental design and analysis of the response surfaces, which allowed for the process optimization to maximize the responses. A simple and efficient purification procedure can significantly reduce the overall costs and can affect process viability. The optimization step is very important to reach the best results for purity, without significant losses in recovery, since C-phycocyanin is a product with a high aggregated value.38

C-phycocyanin precipitation by ammonium sulfate fractionation

The results of the experiments shown in Table 2 are presented in Figures 3 and 4, showing the concentration, purity and recovery of C-PC. In these Figures, the same letters mean the same results at p < 0.05.

F3 C-phycocyanin concentration .jpg

In Figure 3, it can be seen that the purity was the same in all the trials studied. On the other hand, for C-PC concentration, the highest value (2.2 mg mL-1) was obtained in the trial using 0-20 %/20-50 % of (NH4)2SO4saturation, but this result was statistically equal to 0-25%/25-50%. Moreover, the fractionations 0-35%/35-50% and 0-40%/40-50% were equal for all the responses evaluated.

F4- Recovery for C-phycocyanin sulfate fractionation.jpg

The recovery of C-phyocycanin (Figure 4) was the same for trials 1 and 2 (Table 2), which was better than in trials 3 and 4. Thus a trial was carried out using a fractionation of 0-20%/20-50%, obtaining a C-PC concentration of 2.2 mg mL-1, purity of 0.72 and recovery of 81.7%.

Purification by fractionation versus direct precipitation

The results for extract purity and C-phycocyanin concentration when using a fractionation of 0-20%/20-50% saturation and direct precipitation at 50% are presented in Table 5. There was some variation in the level responses since the latter experiments were done with a batch of biomass. In order to compare the experiments, they were run again, with a new bath of biomass and carried out in triplicate.

T5- Extract purity of C-phycocyanin.jpg

The evaluation showed that only extract purity response was statistically different (p < 0.05). The first step in the fractional precipitation started with 20% ammonium sulfate saturation; which mainly salted some other proteins with little improvement in the purity ratio. The C-PC fraction was then salted out with 50% ammonium sulfate concentration and dissolved in phosphate buffer (0.05 mol L-1, pH 7.0), eliminating other basic proteins to a remarkable degree with a simultaneous purity improvement. Thus, purity results by fractionation were better than those obtained by direct precipitation at 50% saturation. This makes purification by fractionation more interesting for industry, because in a purification process, all responses studied are important, but the purity request is a key factor to be taken into account, since it is decisive for the purification step number definition. In this case, both treatments lead to a purity value higher than 0.7, but fractionation allowed for a more robust process than direct precipitation at 50% saturation.

This study reported, for the first time, the purification optimization of C-phycocyanin from Spirulina platensis by precipitation using experimental design and response surfaces analysis. Effects of ammonium sulfate concentration, resuspension volume/initial volume ratio and pH of resuspension were studied in a complete factorial design. The best conditions determined were: low ammonium sulfate concentration, high pH (7.0) and resuspension volume/initial volume ratio of 0.52.

The best results were: fractionation at 0-20%/20-50% saturation, resulting in a product with 1.66 mg mL-1concentration, 83.8% recovery and 0.88 purity, with a purification factor of 1.7 times (70% increase). Overall, results reported here demonstrated the importance of purification optimization steps, mainly when applied to food, since low cost and high recovery are necessary, and ammonium sulfate precipitation is an economically feasible alternative with no toxic reagents, allowing this precipitation technique in food use.

We wish to acknowledge the support of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq/MCT), of Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and of Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS) to this work.

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10. Bhat, V. B.; Madyasatha, K. M.; Biochem. Biophys. Res. Commun. 2000, 275, 20.

11. Reis, A., Mendes, A.; Lobo-Fernandes, H.; Empis, J. A.; Novais, J. M.; Bioresour. Technol. 1998, 66, 181.

12. Costa, J. A. V.; Colla, L. M.; Filho, P. F. D.; Bioresour. Technol. 2004, 92, 237.

13. Patil, G.; Chethana, S.; Sridevi, A. S; Raghavarao, K. S. M. S.; J. Chromatogr., A 2006, 1127, 76.

14. Palomares, M.; Nunes, L.; Amador, D.; J. Chem. Technol. Biotechnol. 2001, 76, 1273.

15. Wheelwright , S. M.; Biotechnol. 1987, 5, 189.

16. Araujo, J. M. A.; Química de Alimentos, Imprensa Universitária Universidade Federal de Viçosa: Viçosa, 1995.

17. Pessoa, A. Jr.; Kilikian, B. V.; Purificação de Produtos Biotecnológicos, Manole: Barueri, 2005.

18. Bermejo, R.; Talavera, E. M.; Alvarez-Pez, J. M.; Orte, J. C.; J. Chromatogr., A 1997, 778, 441.

19. Liu, L.; Chen, X.; Zhang, X.; Zhang, Y. Z.; Zhou, B. C.; J. Biotechnol. 2005, 116, 91.

20. Soni, B.; Kalavadia, B.; Trivedi, U.; Madamwar, D.; Process Biochem. 2006, 41, 2017.

21. Stamford, T. L. M.; Stamford, N. P.; Coelho, L. C. B. B.; Araújo, J. M.; Bioresour. Technol. 2002, 83, 105.

22. Ninawe, S.; Kapoor, M.; Kuhad, R. C.; Bioresour. Technol. 2008, 99, 1252.

23. Amersham Pharmacia Biotech; Protein Purification Handbook, 3rd ed., Uppsala Catalog.

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25. Ferreira, S. L. C.; Bruns, R. E.; Ferreira, H. S.; Matos, G. D.; David, J. M.; Brandão, G. C.; Silva, E. G. P.; Portugal, L. A.; Reis, P. S.; Souza, A. S.; Santos, W. N. L.; Anal. Chim. Acta 2007, 597, 179.

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27. Zarrouk, C.; PhD Thesis, University of Paris, France, 1996.

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Forum > Birds In The News > Researchers Analyze The Structure Of Bird Feathers To Create Hues Without Dye

Webmaster Posted 08-Jun-2015 15:20

From Science Daily on 08-Jun-2015 15:20

Work from a research team is seeking to produce synthetic particles that mimic the tiny packets of melanin found in feathers. These tiny packets of synthetic melanin produce structural color, like in a bird's feather, when they are packed into layers. Structural color occurs through the interaction of light with materials that have patterns on a tiny scale, which reflect light to make some wavelengths brighter and others darker.

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A British model allegedly kidnapped in Italy has revealed her hurt after her account of the ordeal was questioned.

A tearful Chloe Ayling told ITV's This Morning about her capture, which she said left her crying almost every day, too paranoid to leave her room and experiencing nightmares.

In her first TV interview, the 20-year-old said: "It is really hurtful to see people doubt my story.

"But the headlines have been so crazy, they've taken details and completely twisted them ... I'm not surprised that people have questions.

"Like when I went shoe-shopping apparently, which was to the camping shop to get shoes for the consulate, people were saying why didn't I run?

Model Chloe Ayling
Model Chloe Ayling

"But then It's easy for them to say that but when you're actually in my situation it's not that easy.

"I was with an assassin that's always armed, I'd been shown knives, so I couldn't just try and put my life in the hands of a random Italian woman.

"If I couldn't communicate with her, or she didn't care, then I'd risk my life."

Model Chloe Ayling leaves her home and gets onto a taxi bike in Coulsdon
Model Chloe Ayling leaves her home and gets onto a taxi bike in Coulsdon

Italian police said Ms Ayling was snatched by a group calling itself Black Death in Milan last month.

It is believed she was drugged and transported in a bag to an isolated village near Turin, where she was held for six days as her captors tried to auction her online.

She said she was injected with ketamine after being lured to a fake modelling shoot before being bundled into the boot of a car and told she was going to be sold as a sex slave.

Model Chloe Ayling
Model Chloe Ayling

Ms Ayling's former agent Phil Green told ITV's Good Morning Britain he was standing by the model, who was "humiliated" by her capture.

Phil Green, of Supermodel Agency, said she had received £200,000 worth of offers of work since returning to the UK but he believed she did not make up the story for publicity.

He said the model, from Coulsdon, south London, only began telling her story after the Italian police "gave out every detail", he said.

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He told GMB: "Trust me, I wouldn't be sat here today, nor would Chloe be giving an interview, had it not been for the Italian police giving a press release.

"She was humiliated by the fact that she'd been kidnapped.

"She'd been through an ordeal, she wanted to forget it and come back home and start her normal modelling life."

He warned other models to be careful over their social media use when posting details of jobs.


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Beyond O'Connell

Grad Steps 2018

Read more about honors and awards earned by the class of 2018...

Meet a few members of the class of 2018...

embers of the Bishop O'Connell class of 2018 are attending the following colleges and universities:

Belmont University
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Children,  Contests,  Giveaway

OgoSport Educational Sensory Play #Review & #Giveaway

OgoSport Educational Sensory Play is a great toy for your child to use their imagination while playing.  This toy can do so many things when they use their imaginations!

The one pictured above is called a Bolli.  These teach children to throw and catch at an early age.  They will not brake things when thrown in the house because they are so light weight.  What is even better, my 1 year old plays with it as much as my 6 year old.  They stretch too!

They roll it back and forth to one another and my 6 year old is teaching my 1 year old how to use his motor skills by doing this.  He loves to toss it when his brother throws it to him.  He is not able to catch it yet but he’s learning.

What makes this funny, my 12 and 15 year old love playing with one of these.  I don’t personally know why, but they do.  I guess because it’s the only thing that they are allowed to throw in the house.  But that is only a guess.

If you’re ready to win one of these wonderful Bolli toys of your very own, get ready.  Keep in mind that the color may vary.

Giveaway guidelines:

Entrants must be 18 years old to enter and giveaway is open to US residents only.

Any Questions Email Me At

This giveaway is in no way endorsed, affiliated or associated with Facebook,
Twitter or any other Social Media Networking Site. This giveaway is valid only
in the United States. Entrants must be 18+ years of age to enter.
This giveaway will end at 11:59PM (EST) on 08/22/2016.

Good Luck! Enter Below.

By Supporting Our Blogs Via Social Media You Are Helping Us To Provide Fabulous Prizes For Amazing Future Giveaways! Good Luck & Thank You!

a Rafflecopter giveaway

Bit O’ Everything did not receive any form of compensation for this giveaway other than receiving this item in order to facilitate my review. Once winner is selected via the Rafflecopter process, the product will be shipped. Winner has 48 hours to respond or another winner will be chosen. No other blog associated with this giveaway is responsible for the product shipment. The Various Sponsors Listed Above will be providing the prizes above to the winner. Thank You for stopping by! Any Questions or Concerns email me at

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Having troubles with browsers not responding, not closing properly

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#1 gkazule

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Posted 18 February 2009 - 01:51 AM

I have been having trouble with my browsers (Latest Firefox and IE) not closing properly when I close them. The screen will close, but the process still shows up in task manager. Also, if the computer has been idle for more than a few minutes, I cannot open the web browsers at all. When I try to access task manager by pressing ctrl alt del after this happens, I get an error message saying something like, "Logon failed to create security options dialog" and the only way to get the system working again is to hold the power button down to shut it off, then restart it, which risks damaging my hard drives.
I am running Vista, with all the available updates on a Quad core I built myself with 1.5Tb hard drive space total, and 4Gigs of RAM, so memory isn't a problem. I have tried running several virus/adware/malware scans which found nothing unusual, and have even wiped my hard drives and reinstalled Vista. I posted a HJT log a month or two ago, right before I reinstalled, which appearantly didn't find any viruses or trojans. I was running ZoneAlarm and Avast, and have since switched anti-virus to AVG in the hopes that would help, but to no avail.
I have also searched on the internet, and found many people with the same or similar problems, but no solutions, or at least none that have worked for me. I am hoping that there is still something I have missed, and that perhaps someone here can help me to fix this issue before my hard drives are damaged or I have to find a copy of XP to install.
If any of you have any ideas, I would greatly appreciate any advice. Thank you!

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0x00000050 error and 0x000000D1 Error plz help

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#1 Ripper0518

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Posted 10 September 2009 - 07:03 PM

Ok i am working on a comp for a friend and when u start the comp and log in after about 5 sec it crashes and give me the 0x000000D1 DRIVER_IRQL_NOT_LESS_OR_EQUAL and when i go to reformat and (even with a brand new hard drive,and new Ram)i hit Enter,F8,Enter to start it it give me 0x00000050 PAGE_FAULT_IN_NONPAGED_AREA setupdd.sys error can yall plz help me plz lol im at a stand still lol

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Two iPhones, two accounts, one computer and one problem

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#1 denny8569

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Posted 12 February 2010 - 11:10 PM

Hey there,
I have an iPhone 3GS and my brother has a iPhone 3G. We, both have two different itunes-accounts. If i sync my iPhone with iTunes it only transfer my apps i bought, but not the apps of my brother.

I have read somewhere that it is possible(with jailbreak?) to tranfer also the data of my brother with two accounts.

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#2 thicool

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Posted 09 March 2010 - 02:44 PM

ive always heard its not possible to transfer paid apps from phone to phone using itunes. as soon as you plug your phone in it recognizes your account, and you cant pull up someone elses account while your phone is plugged in.

#3 bigalexe

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Posted 12 March 2010 - 12:07 AM

the whole point of iTunes accounts and licensed devices (for Apple at least) is that you CANNOT share purchases, that makes every user have to buy the apps/songs/videos themselves.

In the case of a Jailbreak or alternate firmware install I am not sure you would be able to even transfer your paid apps. The DRM you are trying to break is tied to iTunes on the PC as well as the iPhone, so while you may have the ability to jailbreak the phone and run non-approved it apps, there is no gurantee that iTunes on your computer will ever let you transfer the apps normally as you can right now.

What you would need to do is to crack the DRM on the app so it can be run by anyone and is freed from its chains the iTunes app store.
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#1 BusLink

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Posted 18 July 2010 - 05:51 PM

Hello, My name is Jeffery from Brooklyn NY and a friend turned me on to this forum today. I can truly use some help from time to time.
Looking forward to being a part of the forums sharing info.

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Posted 18 July 2010 - 06:01 PM

Hello and :thumbsup: to Bleeping Computer.

Be sure to check out the New User Orientation and the excellent Tutorials.
The power of accurate observation is commonly called cynicism by those who haven't got it.

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Random "Message from Website" in Yahoo mail

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#1 lamppost32

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Posted 21 March 2011 - 08:06 PM

I've been experiencing a random "Message from Webpage" pop up when both my wife and I go to Yahoo Mail. The message appears when we are randomly doing something within Yahoo Mail, and is always the same thing. the 4 messages that pop up are:

I have no idea where this is coming from - we've experienced it in Yahoo Mail classic, and the new Yahoo mail beta. It's not the "Yahoo Conversations SPIM, as those appear differently. I've dug through the registry and no record of "40386386" (the only real searchable term here) and nothing shows up. I've run a complete MBAM scan and nothing either.

I'd love to know what it is and where it's coming from, but I'd settle for a way to block IE from popping those types of "message from Webpage" messages up. I have pop-ups blocked, but this isn't a pop-up. This also doesn't appear to be happening in Firefox.

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text: We are not supposed to play favorites with our children. We are supposed to love them equally. And we do. Really. We do. Maybe we let our 5 year old sleep in our bed. (coughs) Every night. That does not mean he is our favorite. Each of our children have amazing qualities that we adore. Yet face it when 2 of 4 are fighting, screaming and throwing things you might be more inclined, at that moment, to gravitate more towards the sweet, calm, quiet one who is happy. And then it changes and some other boys are fighting and a different one is “child of the day”. Oh, wait, we are here to talk about cakes not parenting, right? There can be similarities in fact. We fret over our cakes, baby them, fuss at them, pet them, love them, adore them, and sometimes they give us grey hairs and scare the bejiminy out of us. It’s true! But this cake…. aaahhhh… this. cake. Yes it was a fret and worry fest. Yes I had moments of yelling “Say my NAME!” and moments of almost crying with worry. Which is how I knew this would be my favorite. Ever. Or at least so far. Elizabeth, my beautiful bride, is a martial arts instructor. So is her husband, Martin. (Insert thought of “I so must make these two black belts happy!!” haha!) You would never really guess that her body is a weapon because she is so gentle, soft spoken, mannerly, and her eyes dance with light! I felt so very protective of her (Shh! Don’t tell her!) and she is more than capable of protecting herself I am sure. Yet… she is so sweet and happy! Elizabeth had the most gorgeous pinterest board filled with top of the line luxurious photos that made my heart sing. She wanted an Asian inspired design and she really liked my last dragon cake and she had peacock colored orchids!! She gave me her complete trust from the beginning. Complete design freedom. That is a cake designers dream. Or at least mine. I immediately connected with the images she had collected. Opulent, rich, decadent, exciting and bold. I have been ecstatic over this wedding for months. When it was finally time to make the cake… I started sweating it. Sometimes what is in our heads can be very intimidating. What if our result falls short of what we envision? What if we see magic but we can not make it reality? I shook for a few minutes then told myself “Yeah, so? What IF? What if I totally rock this cake and make the best thing I have ever made and Elizabeth loves it and I love it too?” What if. What if can go either way and you will never know which way it is going to go if you do not just leap. Attack it. Pour yourself in to it. I am never going to be perfect. Never. No matter what or how much I learn and grow. That does not mean that I will ever give up or give in or let fear of failure stop me from trying. Someone commented when I posted this cake to my social media sites that they had always been told that blue and green should never ever go together and that I had proven them wrong. That has been on my mind ever since. Peacocks, the blue summer sky with the deep green trees, a beautiful sparkling blue swimming pool in a green lush yard… of course it goes together. Follow what speaks to you. If you never learn the rules you never have to follow them. Trust your heart. That is what brings two people together to commit their lives to each other. It can make a pretty cool cake, too.photocrati gallery


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Deutsche Bank Japan Head Kuwahara Leaves for Credit Suisse

(Bloomberg) -- Deutsche Bank AG’s Japan chief Makoto Kuwahara will leave the German lender after five years in charge of operations in the country, to join Credit Suisse Group AG.

Kuwahara, who is also president of local unit Deutsche Securities Inc., is departing to pursue other interests, Deutsche Bank said in a statement on Tuesday. He will be replaced by Tamio Honma, head of global markets in Japan and co-head of the institutional client group for Asia-Pacific. Honma, 49, will retain his existing responsibilities, according to the statement.

Kuwahara, 46, is the latest senior departure from Deutsche Bank, which is cutting costs and concentrating more on European customers as part of a global overhaul under Chief Executive Officer Christian Sewing. Meanwhile Credit Suisse recently completed a three-year overhaul and is hiring senior executives from its rivals in Asia.

Kuwahara will start his new role in mid-November, based in Tokyo, Credit Suisse said in a separate statement Tuesday. He will report to the bank’s Asia-Pacific CEO Helman Sitohang.

Deutsche’s Departures

Southeast Asia vice chairman and Singapore chief Philip Lee is departing to pursue other interests, an internal memo showed earlier this month. In Japan, the bank’s asset management unit chief Daisuke Toki left in June.

Werner Steinmueller, chief executive officer for Asia Pacific and a member of the management board, took an upbeat view of the firm’s business in Japan.

Honma, who joined Deutsche Bank in 1996, is “very well positioned” to ensure Japanese and overseas client service, Steinmueller said in the statement. “I am confident that under his leadership, our Japan business will continue to thrive.”

©2018 Bloomberg L.P.


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Loose fit, round neck, short sleeve dress. Has tie at waist. Sleeves are cuffed and tacked. This dress is made with a medium weight french terry fabric that is very soft, drapes beautifully and stretches very well. This fabric is not sheer.
Fabric 48% Polyester, 48% Rayon, 4% Spandex

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Solar Panel Roof Mounting Systems
US ITC investigation on imported solar panel modules business
US ITC investigation on imported solar panel modules business

Beijing 13, Reuters reported that the U.S. International Trade Commission (ITC) said on Tuesday that the solar panel imports (PV) launched an investigation, the case by the solar installation industry concern, worry about tariff may make the cost doubled, this worry is part of the price rise of the solar panel.

According to ITC, Georgia Suniva, the company in April to the Commission after complaints, ITC will be released in September 22nd before the preliminary ruling, crystalline silicon photovoltaic cells constitute damage to American manufacturers.

Most of the PV panels imported in the United States are made in china.

Is expected later this year, President Trump will make a final ruling on the case.

Suniva, a Hongkong based international clean energy company, filed for bankruptcy in April after the company received tens of millions of dollars in local, state and federal awards.

German SolarWorldAG later filed a complaint.

According to an industry report released on Monday, the price of PV modules rose to 39 cents / Watt from 37 cents / Watt in the first second quarters of 2017. This is the first increase since 2014.

The report says the price of PV systems is only modestly down this season, and the industry is rushing to buy panels because of concerns about new import tariffs.

The report also showed that the U.S. solar installation increased by 8% in the season, due to strong demand for electricity, offset the dramatic decline in solar energy residential roof system.

In the European Union, since 2013, imports of PV panels in China have been subject to anti-dumping and countervailing duties. Earlier this year, European Union countries agreed to extend tax cuts for 18 months.

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Tag Archives: Jaguar XFR-S

BMW m6 gran coupe test drive 15 750x500

Mercedes-Benz E63 AMG S vs BMW M6 Gran Coupe vs Jaguar XFR-S – by Chris Harris

Videos | January 23rd, 2014 by Horatiu Boeriu

Chris Harris of /DRIVE puts together a shootout between three outrageous 550+ hp cars from Mercedes-Benz, BMW and Jaguar. The BMW M6 Gran Coupe is …


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Used BMW 135i Dallas TX 75209

BMW 135i

Sensibility and practicality define the 2010 BMW 135i. This 2 door, 4 passenger convertible still has fewer than 70,000 miles! BMW made sure to keep road-handling and sportiness at the top of it's priority list. Under the hood you'll find a 6 cylinder engine with more than 300 horsepower, providing a smooth and predictable driving experience. A turbocharger is also included as an…

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Monday, May 9, 2016

Nonverbal Communication Analysis No. 3553: Donald Trump, Deception, Facial Touching and Empathy - Body Language (PHOTO)

One reason why Donald Trump is a more convincing liar than many politicians is that he touches his face (or anywhere on his head or neck) with much less frequency than do most people. It's important to stress that facial touching does NOT equate to lying. Taken in isolation, facial touching is a general indicator of anxiety. Yet when certain parts of the face are touched (do you know which?) - AND when these actions are clustered with particular paralanguage behavior, statement analysis patterns and other nonverbal signals - this can be an excellent indicator of deception. All human beings lie - and it's crucial to note that those who DON'T touch their face often - will still deceive - but they've learned to suppress this set of significant body language tells. But there is another explanation ...

A lesser known but profoundly important nonverbal phenomenon is that those who touch the face less during other times - particularly while watching, listening or reading stories of another person's emotional or physical suffering - even if it's fiction - have significantly lower empathy. Those with less empathy will, of course, not feel nearly the anxiety when they lie - and less anxiety equates to less facial touching.

This website serves as an objective reference source for the science and art of Body Language/Nonverbal Communication. In an effort to be both practical and academic, many examples from/of varied cultures, politicians, professional athletes, legal cases, public figures, etc., are cited in order to teach and illustrate both the interpretation of others’ body language as well as the projection of one’s own nonverbal skills in many different contexts – not to advance any political, religious or other agenda.

See also:

Nonverbal Communication Analysis No. 3552: Hillary Clinton, Body Language and variations on the Pistol Steeple

Nonverbal Communication Analysis No. 3549: Speaker Paul Ryan's interview with Jake Tapper - "I'm just not ready" to Support Donald Trump

Nonverbal Communication Analysis No. 3547: Kate Middleton on Cover of Vogue's 100th Anniversary Issue

Nonverbal Communication Analysis No. 3545: Eric Trump's Reaction to President Obama's Comments at the 2016 White House Correspondents' Dinner

Nonverbal Communication Analysis No. 3529: Vladimir Putin's Alpha Body Language - Correlations between the Hands and the Face

Nonverbal Communication Analysis No. 3516: Hillary Clinton, Finger Pointing, Fossil Fuels, Bernie Sanders and Lying

Nonverbal Communication Analysis No. 3501: Salah Abdeslam of Paris Attacks is Captured - Body Language Traits Shared by Terrorists

Nonverbal Communication Analysis No. 3509: Bernie Sanders meets Birdie Sanders


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Body-Solid Vertical Dumbbell Rack GDR44

Product Description

The uniquely designed Two-Tier Vertical Dumbbell Rack holds 6 pairs of hex dumbbells. Each level is off-set, allowing unrestricted access to dumbbells. Place it against a wall or center it in a room. Heavy-gauge steel construction offers maximum durability and better performance in less space.

For hex dumbbells up to 16 kg. Dumbbells sold separately.

  • Holds six (6) pair of Hex Dumbbells
  • High tensile strength steel
  • Dimensions : L 43 cm x W 68,5 cm x H 112 cm
  • Color : grey
  • Weight : 14 kg


text:
The Little Black Book of Innovation (Harvard Business Publishing)

De (autor)
Notă GoodReads:
en Limba Engleză Carte Hardback – 2012
Innovation may be the hottest discipline around today—in business circles and beyond. And for good reason. Innovation transforms companies and markets. It’s the key to solving vexing social problems. And it makes or breaks professional careers. For all the enthusiasm the topic inspires, however, the practice of innovation remains stubbornly impenetrable.

No longer. In The Little Black Book of Innovation, long-time innovation expert Scott D. Anthony draws on stories from his research and field work with companies like Procter & Gamble to demystify innovation. In his trademark conversational and lively style, Anthony presents a simple definition of innovation, breaks down the essential differences between types of innovation, and illuminates innovation’s vital role in organizational success and personal growth.

This unique hybrid of professional memoir and business guidebook also provides a powerful 28-day program for mastering innovation’s key steps:

• Finding insight
• Generating ideas
• Building businesses
• Strengthening innovation prowess in your workforce and organization

With its wealth of illustrative case studies and vignettes from a range of companies around the globe, this engaging and potent playbook is a must-read for anyone seeking to turn themselves or their companies into true innovation powerhouses.
Citește tot Restrânge

Din seria Harvard Business Publishing

Preț: 8853 lei

Preț vechi: 11066 lei

Puncte Express: 133

Preț estimativ în valută:
1812 2120$ 1609£

Carte disponibilă

Livrare economică 04-18 octombrie
Livrare express 25-27 septembrie pentru 3087 lei

Preluare comenzi: 021 569.72.76

ISBN-13: 9781422171721
ISBN-10: 1422171728
Pagini: 283
Ilustrații: illustrations
Dimensiuni: 145 x 213 x 30 mm
Greutate: 0.41 kg
Editura: Harvard Business Review
Colecția Harvard Business Publishing
Seria Harvard Business Publishing

“Great wit and insight" — The Economic Times

“Highly recommended.” — Choice magazine

“Innovation knowledge is locked up in relatively dense books or in people's heads. [Anthony] makes innovation more accessible, to help readers realise their full potential.” — Engineering and Technology Magazine

“This book is insightful, with actionable tips to increase an organisation’s innovation capacity. It is easy and essential reading for business leaders and their teams.” — Business Executive

“The core of the book is a very practical 28-day programme on innovation. Anthony cuts through much jargon and sums up the key ideas and imperatives for those who wish to innovate. Written in a light-hearted and sometimes humorous style, it also draws on the authors own innovation journey including some early failures.” — The Irish Times

“This ‘little black book’ is a quick-read how-to book that boils down the principles of innovation to discreet ideas anyone can understand,” — BizEd

The Little Black Book of Innovation is one of the most thought-provoking business books I’ve read recently, one of those “whacks on the side of the head” that one needs from time to time.” — Business Standard

“At just 304 pages and about 6-by-9 inches in size, you can easily take this book places—and it may do the same for you.” — Directorship

"Powerful for a team, this is the kind of book that can help a group of people start producing innovative ideas…" — 800 CEO READ

Notă biografică

Scott D. Anthony is the managing director of Innosight, a global strategic innovation consulting and investment firm. He is the head of Innosight’s Asian headquarters in Singapore. He has worked with clients ranging from national governments to companies in industries as diverse as healthcare, telecommunications, consumer products, and software. He has authored The Silver Lining and coauthored Seeing What’s Next and The Innovator’s Guide to Growth.


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Life is better when you surf! Selina Surf Club offers you the best surf camp experiences in amazing accommodations and perfect shared space offices.

Surf Camps 58

Reviews 42

Iris Egenter

from Switzerland, August 2018

I had a wonderful time in Selina Santa Teresa North. My room was nice and the bathroom in the dorm was a big plus. At this place you can find a great atmosphere and lots of young people. Even though during the day it's always played music, they turn it off at a reasonable time so you get a good sleep.The staff at the hostel are extremely lovely people and very helpful. At the surf camp you will have lots of fun and great teachers. The surf instructors are very professional! Thank you so much for the amazing time :)

Brad King

from United States, July 2018

"Selina 7 days"

The surfing instructors were awesome. Marcos was really great and spearows will take great pictures of you while you surf.

Liana Röthlisberger

from Switzerland, July 2018

"Awesome time surfing & socialising!"

We liked the surflessons a lot (many thanks to Danny!), the staff, the dorms, the whole Hostel area, the beach. As we had a whole package, we could order all the food from the menu for lunch&dinner, which was delicious! Just the whole atmosphere was awesome! :-) We met so many cool people!

Patrick Dunne

from United States, July 2018

Really good waves, fun community, great atmosphere. Majo and Jena were great. The city was fantastic

Luis Quinones

from Puerto Rico, July 2018

"Awesome experience!"

Tavo and his group are just amazing: what a group of great instructors, awesome individuals.

My instructor Veronica (Vero) Quiros – a consummate professional, not just an amazing surfer but an outstanding, professional and knowledgeable instructor. A teacher that explains, demonstrates and inspires, she will take any surfer to the next level. Vero is without equal, in a class of its own “second to none”

The bar staff, what a group of amazing individuals, true professionals in their trade. They literally "bend over backwards" to make your experience memorable!

Stephen Barbee

from United States, June 2018

"Oldtimers Paradise"

All the employee's were very nice and helpful. I really enjoyed all the surf sessions and lessons. We had a "blast" driving to and from the surf breaks. They were most helpful in keeping us safe and entertained. If you don't want to surf, they always have something else to try. Great value for the money!

Luna Roos

from Nicaragua, March 2018

Ive been to many many surfcamps to improve my surfing and ive never learned so much in such a short time. The instructors make sure they’ll never train more than 2 people at one time so they can put an eye on them and make sure they truly improve their surfing within the lesson. You will laugh, have fun, drink the best coconuts ever and simply have the week of your life - if you want to though. Everything is a matter of your mindset and if you love having energetic people around you that will gently push your limits you should do it! The staff (literally everybody) were super amazing people and tried their best to make you feel comfortable and satisfy your wishes. If you walk around with a smile and treat everybody with respect they will do the same and be even happier . Book it, do it and enjoy it - you will regret not going.

Gunnar Göransson

from Sweden, February 2018

Surflessons were very good! I had a great time with my instructor Sascha and learned so much at every lesson. Videoanalysis in the evning where also very good! Surf manager Tavo is super nice and gives great points to think about for next lesson. The whole team at Selina is super friendly and proffessional! I had a great week there. Pura vida!

Cecilia Phuong Thu Ho

from Canada, August 2018

"Amazing experience!"

My surf instructor was Mathias and he was absolutely AMAZING! He was extremely patient and very clear in his explanations. Even when it was hard he motivated everyone to never give up and to give their 100%. Thank you again for everything!

I love everything about the surf camp. The staff at Selina was friendly and really helpful. Food was delicious and there was always vegetarian and vegan options. The rooms and bathrooms are very clean. The whole experience went beyond all my expectations.

Christoph Götz

from Costa Rica, August 2018

"Super Einsteiger surfkurs "

Wir hatten einen sehr guten Surf Kurs. Matthias hat uns immer unterstützt und bei allen Fragen (auch außerhalb des Kurses) weitergeholfen.

Caroline Joly

from Canada, July 2018

"First surf camp - very good experience"

Practice everyday and give me advises how I can increase my condition by doing some stretching and also bodybuilding of my arms! They give me so many things I can reuse, and they keep me motivated everyday.

Caroline Gagné

from Canada, July 2018

"What a wonderful week"

Such an amazing trip in Jaco!! Everything was perfect: people, food, the place and the rooms! The staff is super friendly. Thank you to Matias and Rodrigo the amazing surf instructors! They help me guetting better and the progression is so fast! I will never forget this place and I hope I will be back soon!

John Portelli

from Australia, June 2018

The surf instructors were helpful

Nele Pohling

from United States, June 2018

"More than I could have asked for!"

The surfteacher and all the staff was super friendly, the accommodation was clean and as described. The food was outstanding and the location was great, right at the beach and the bar with the pool area was the perfect spot to hang out after an exhausting day.

Tom Kruth

from United States, June 2018

"Awesome Experience! Will return"

This was a perfect getaway. I was able to wake up early, surf, eat, work, then surf some more! Rodrigo and Matias observed my surfing and were able to give me some good tips on how I can improve my abilities. I'm looking forward to doing another trip here in the future.

Isabel Araya

from Chile, May 2018

"me subí a la ola!"

lo mejor fue que Jacó beach es muy tranquila, bastante turismo local, por lo que fue ideal para conocer la vida diaria de los Ticos. El mar muy variante durante el día. desde casi cero olas a olones de 3 mts. fue una muy dura experiencia, pero siento y creo que valió mucho la pena. nuestro instructor / manager / host Rodrigo Cerezo es una excelente persona, impecable instructor, me enseño muchísimo y ayudó en todo momento siempre con la mejor disposición y alentándome a no perder el entusiasmo, llevándonos a otros playas para surfear, etc. de todas formas todo el equipo del surf club fue muy bueno. recomiendo este surf camp 1000%, tienes de todo para lograr suerfearte unas olas. Ahora depende de mi continuar con mi práctica y llevarla to the next level. gracias totales :)

Pharuewisa Jordan

from United States, May 2018

"Great surfing experience with Selina Jaco"

The Location is great. just at by the beach. we took a surf lesson for 4 days.

The Instructor "Rodrigo" and his team Matias and Andres are very good. he know how to teach, not only being a professional surfer. it more than worth with the money u pay for. all staff at the hotel are friendly and helpful.

My husband and I was very happy with this trip with Selina.

Owen Hayward

from Canada, May 2018

"surf Instruction"

excellent instructors and surfing facilitation - friendly and accommodating - good communicators - top notch

Leonie Wirthensohn

from Costa Rica, April 2018

"Perfect Stay and best Instructors"

We had six days in the Camp und five days Surfing. The Instructors Rodrigues, Matias and Byront were so friendly and competent. We really felt well in their lessons! The food was really Good and the location at the beach perfect.

Dezi Siler

from Colombia, April 2018

"Our instructor was Ricardo- he is amazing!"

Our surf lessons with Ricardo were for changing. The two women who typically work the bar are friendly and professional. The karaoke/trivia/king of dance nightlife employee is a gem.

Evgeny Kusmenko

from Germany, April 2018

"Great Stay for Surf in Santa Teresa"

Our surf instructor, Lorena, was great and we learned a lot. The food at funky monkey was excellent.

Selina has a nice chill out area with a pool and a variety of boards to choose from. Supermarkets, batidos, cafes and restaurants are a few meters away.

Gustavo Gabriel Genta

from Argentina, April 2018

"pura vida"

la atencion del surf club y la comida

Romana Ruoss

from Switzerland, March 2018

"surfweek, fun, crazy, sunburned:-)"

Perfect surfteacher - friendly, crazy, strictly, good practice before starting in the water. The beach is very close!! The location is very lovely and you feel welcome (summer/surffeeling). The food was delicious.

from United States, March 2018

"Cool hostel, great location but some downers "

The food included in the meal plan was very good and varied, also very filling especially after 2h of surfing! However, in the evening the sandwiches were always unavailable and the salads are too light and dont contain any source of protein.

Drinkable tap water!

AMAZING weather, and great spot to learn how to surf, surf coaches are patient and fun, the hostel is at walking distance from the ocean, and there are plenty of ocean view bars and restaurants, from which the most amazing sunsets can be seen everyday.

Alot of fun places around to hang out in the evening, just make sure you ask when the party will start and where it'll be. Costa Rican time.

from Canada, March 2018

"Excellent Surf Camp"

Surf Camp:Matia was my primary instructor and Rodrigo was there to provide advice and help me along the way. This is an awesome camp! It is quite intensive but I cant wait to go back. They break down all you need to do to get up on the board and are super patient with you. They do go by the tide so timing of the lesson will depend on that and if the water is shallow or not. They keep watching conditions to make sure it is ok to go out. By the last class we were out in the ocean surfing. It was amazing!

Accommodation:Room was only peeve: had some run ins with mosquitos on the 2nd and third day & toilet cover was scratched up. Bedroom and ac were both good. I didn't have hot water in my room for some reason so I used the communal showers which were always empty and had hot water. Also, the communal showers were waaayyy nicer than the bathroom in my room...just saying.I had the hostel standard room.

Food:Great!Try the grilled whole fish...which I'm pretty sure is fried ...but still very delicious.Surfers stew with calamari needs adjusting.Pina colada disappeared in a flash😀

Location:Excellente!1.5hrs from SJO. I used monkeyrider to get there -43us.. Selina is right on the strip with lots of restaurants, shopping,grocery. Everything is there and it's right on the beach. Layout of the property is perfect for relaxing.

Overall:I had a great experience at Selina and Id do the surf camp again.Matia and Rodrigo are great and everyone was very polite. I'd recommend to anyone.

Kate Gilbert

from Costa Rica, February 2018

"Selina Surf Camp- An Amazing Experience! Highly Recommended!"

I enjoyed every aspect of the surf camp at Selina! Not only were the instructors amazing and highly knowledgeable, the location was perfect & the food was delicious. A very cool and fun atmosphere at Selina - definitely the best hostel and surf camp I have ever attended!

Rebecca Langevin

from Canada, February 2018

Great energy, good is Much better then expected, drinks are good, staff is very friendly overall surf board are in good shape

Brooke Abernathy

from United States, January 2018

"Good times "

The entire staff was incredibly accommodating, very professional and really genuine people.

Adrian Fettes

from Canada, January 2018

"Short trip to Jaco"

Great location with waves right outside the hostel, accommodating staff helped work out some issues we had, good surf instructors for beginners. Also plenty of extra stuff to do, we went on a crocodile tour, and on a fun trip to a nearby beach where we saw wildlife and ate fresh coconuts.

Esteban Salazar

from Costa Rica, January 2018

"Excelente experiencia"

Los instructores insisto Rodrigo y Matías fueron de lo mejor, realmente te transmiten esa pasión por el surf, y te enseñan muy bien realmente de primera clase. Pienso que el surf club tiene un gran potencial gracias a ellos definitivamente, y al excelente equipo y tablas en las cuales han invertido. Por otro lado la ubicación frente al mar es perfecta, que haya un bar en el lugar también es muy cómodo. La habitación en la qué me hospedé fue realmente cómoda, muy aseada y súper bonita. Yo definitivamente voy a volver a Selina Jacó para seguir aprendiendo, y debido a esta misma experiencia siempre Selina va a ser mi primera opción de hospedaje aún cuando vaya a otro lugar. El servicio al cliente también es muy bueno, siempre fueron amables conmigo y me atendieron bien.

Lorenz Engeli

from United States, January 2018

good surfguiding

Vincent Raeber

from Costa Rica, December 2017

"11 days surf camp"

I spent in Selina Jaco more than the 11 days initially planed ! probably the best surf experience I have had ever ! The waves, the people, the surf boards, etc. every thing was perfect to improve my surfing. So glad I have done it, I will come back there if I have the opportunity to do it !! Fore sure !!!

from Mexico, September 2018

"Buena experiencia "

La clase que me dio la maestra Amairani fueron excelentes. Me gustó mucho

Testimonials 3

Roselinn Storhaug

Selina Facebook page

I had a great time at Selina. The place is right on the beach, just steps away from the ocean and good surf. I enjoyed amazing sunsets. The food is good, and the decoration of the place is really cool. I had a great time learning to surf with the best instructors Matias and Rodrigo.

Lihi Finkelshtain

Selina Facebook page

Had a great time in the first surf camp in jaco! The instructions rodrigo and maties are professionals! they have a lot of patience and good vibes.

Everything was amazing- the people, the food, the other activities we did like canopy and yoga and the whole selina crew especially gigi. I Recommend it strongly for anyone that want to learn how to surf and at the same time to have unforgettable experience.

Yoni Marciano

Selina Facebook page

Just finished week of surf camp at @selina Jaco . I did the time of my life and go out from here with a feeling that this 7 days were the highlight of my trip in Central America - i learned how to surf from super high quality surf instructors, they took us to surf in the best spots and gave us lots of new knowledge about the world of surf . I Made new friends from all around the world , the rooms were clean and comfortable and the food tasty !! Gigi , rodrigo ,matias and rob are friendly & smiley people . they were always there for us - in and out of the water . I feel we will stay good friends forever I recommend anyone who want to try surf to go and meet this guys- Get ready for the best experience of your life We will meet again and don't forget - MAH HAAAAMMMMMAAAAAZZZZAAAAVV

Don't miss out, join our mailing list and get updates & special offers!
Served by www02 - 8007


text:
Live Sales Support Chat - Boston Appliance Showroom
Boston Appliance Winner of BONS 2016 EDITORS' CHOICE AWARD

Boston Appliance Showroom ®

60 Cummings Park, Woburn, MA 01801

Bosch Logo

800 Series Built-in Convection Microwave 800 Series - Black HMB8060

Model # HMB8060

Call (781) 935-2700
For Best Price

Request a QuoteRequest Quote

  • Convection Bake for Even Baking of Smaller Items (e.g. Pizza Slizes, Rolls, Cookies)
  • Quick Defrost - Defrosts Foods such as Meat, Poultry and Seafood Simply by Entering the Weight
  • Convenient Automatic Sensor Programs Simplify Cooking for Great Results Every Time
  • 1.5 Cu.Ft. Stainless Steel Cavity
  • 15" Recessed Ceramic Turntable
  • Built-in Convection Microwave Design-matched for Use in Combination with Bosch Wall Oven
  • Contemporary Stainless Steel Design
  • Amber Colored Display
  • Flush-to-Cabinet Design
  • ClearTouch® Glass Control
  • Available with 27" or 30" Trim Kit for Built-in Installation
  • Available in Black, White and Stainless Steel
  • Innovative Microwave Inverter Technology - More Even Cooking From Center to Crust
  • 1000 Watts Microwave Power
  • Popcorn Program - Get Fully "Popped" Popcorn Simply by Entering the Bag Size
  • 10 Microwave Power Levels
  • Automatic Convection Bake for Cake and Pie
  • Keep Warm Program
  • Quick Min Conveniently Adds Cooking Time with One Touch
  • Smart Sensor Reheat Program Automatically Sets Cooking Power and Time Based on Serving Size
  • Timer with Cook Time and Delay Start Function
Technical Specifications
Width of the product (mm) 606 mm
Height of the product (mm) 376 mm
Max. Microwave power (W) 1,000 W
Door opening Button
Type of micro-wave oven MW-Combi
Turntable diameter (mm) 382 mm
Home Connect
Construction type
Cavity material Stainless steel
Product color Black
Construction type Built-in
Oven Control Electronic
Door opening Button
Type of micro-wave oven MW-Combi
Size and weight
Cavity capacity (l) 42 l
Overall appliance dimensions (HxWxD) (mm) 376 x 606 x 491 mm
Cavity dimensions (mm) 242.0 x 412.0 x 426.0 mm
Required cutout size (HxWxD) (mm) 504-504 x 646-646 x 533 mm
Turntable diameter (mm) 382 mm
Net weight (kg) 14.8 kg
Type of auto-cooking N/A
Additional cooking method Conventional
Additional cooking method Fan cooking
Additional cooking method Grill
Included accessories 1 x grid high, 1 x grid flat
Clock / Timer
Type of control Membrane keys
Electronic After-sales Service
Watts (W) 1,500 W
Power cord length (cm) 105 cm
Current (A) 18 A
Frequency (Hz) 60 Hz
Plug type 120V-3 prong
Volts (V) 120 V

Extended warranties are usually very inexpensive and can save you thousands in the future. Some can even cover extra costs that result, such as cost of food that spoils when your fridge dies. It's simple and inexpensive to purchase extended warranties and one of the smartest ways to protect your investment.

Appliances can be large, heavy, and expensive and you probably don't have the special tools or expertise needed to fix them in a crisis. If you can spare a few thousand dollars without batting an eyelash for new appliances should they break tomorrow, don't buy a warranty. But if you're like most of us, protect yourself by purchasing inexpensive extended warranties when you buy a new product and save yourself big money in the long run.

Professional delivery and installation is available for every product we sell. We would be happy to coordinate delivery and installation for you. Please consult a sales associate about delivery options.

Questions or Comments?
Call (781) 935-2700 for assistance. Click Here for Boston Appliance ® location and contact information.

When it comes to buying new appliances for your home, there are a lot of choices available to you. We merchandise our store with careful consideration, striving to carry the appropriate variety of the best brands available today. We know everything about our products and are eager to help you find anything that fits your unique needs. Let us help you find your perfect match in size, features, price, and style.

Finding the right appliance can be a daunting task, but one well worth the effort. You'll use your new appliances often, and they add value, style, and convenience to your home. Make sure you have the right information to help you make these important decisions. Shop with experts who can show you the best selection available and answer all your questions; come see our inventory of the latest trends and the most dependable manufacturers.

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Shop where you can see the finest selection of the best products available today to match your budget, needs, and style. Shop where experts can guide you through the myriad of options available and can answer your every question. Shop where you get exceptional service for the life of your appliance.

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text:
Globe Local

On the farm, cultivating for the next generation

Local growers innovate to keep pace with a changing landscape

Jim Davis/Globe Staff
Ruby Fitisemanu picked blueberries at Honey Pot Hill Orchards in Stow.

STOW — Chelcie Martin grew up on the family farm, tagging along after her father, running the bakery during summers as she studied horticulture at UMass Amherst, and joining her dad in the front office after graduation.

Her father, Andrew, was planting carrots and trailing after his father by the time he was 6.

“There are customers who knew my grandfather,” Chelcie said during a mid-morning break from sorting peaches at Honey Pot Hill Orchards. “They love this place almost as much as I do.”

For the Martins, farming is both a job and a life. The father-daughter pair are carrying on a tradition that began four generations and nearly a century ago. Like other farms in the region — Smolak Farms in North Andover and Ward’s Berry Farm in Sharon — Honey Pot Hill in Stow embarks on this fall’s harvest season straddling both past and future.

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To survive, they’ve had to innovate in ways unimaginable to their forebears. In addition to growing and selling fruits and vegetables, many farms now promote agritourism, a composite of entertainment, food, and activities, including petting zoos, school programs, bakeries, and event space for birthday parties and other gatherings.

According to the 2012 USDA Census of Agriculture, the most recent available, there were 7,755 operating farms in Massachusetts. A woman was principal operator at 32 percent of the Commonwealth’s farms — more than double the national rate of 14 percent — and the average age of farmers was 56.

Andrew, 58, and Chelcie, 26, are the third and fourth generation of their family to run Honey Pot Hill.

On a steamy afternoon in late August, the orchard looked like a lush and rolling carpet. Apple trees stood in rows, an occasional ladder resting against a trunk. Butterflies and bees abounded. And the laughter of children rose, as sweet as the fragrance of cider doughnuts baking inside the farm store.

Bedford resident Tarah Fitisemanu and her four children, Arabelle, 12, Helena, 9, Ruby, 4, and Ezekiel, 2, had just finished picking apples and were headed to the blueberry fields for another round.

“I want them to know how things grow,” their mother said.

Stow, MA: 8-23-18: Chelcie Martin and her father Andrew of Honey Pot Hill Farm are pictured. (Jim Davis/Globe Staff)
Jim Davis/Globe Staff
Chelcie Martin and her father, Andrew, at Honey Pot Hill Orchards.

What it takes to grow this bounty is a marathon few see from start to finish: the 25,000 apple trees Chelcie and Andrew begin pruning by hand in the raw chill of New Year’s Day; summer work weeks that grow longer and more arduous as the days shorten; and wave after wave of visitors from near and far who arrive in mid-July to pick the first crop of blueberries, return to buy peaches, and come back for apple picking from late August through the middle of October, filling the 20-acre parking lot daily all the way to November’s pumpkin harvest and the first frost.

“It’s not ‘buy in, cash out,’” Andrew Martin said of carrying on the business.

For Michael Smolak, farming was in the stars.

Smolak’s grandparents, immigrants from Poland, established Smolak Farms in 1927. In 1972, when his father died, leaving his mother with five dependent children, Michael decided thatonce he graduated from the University of Pennsylvania, where he was studying architecture and biology, he would return home to run the farm.

“Life sends you where you’re supposed to go,” said Smolak, 66, who became the third generation owner-operator of the 125-acre family farm.

The first thing he did was to auction the dairy cows. Next, he added 300 apple trees to an inventory of 160.

16zoharvest -- Julia Kate McCaffery picked apples at Smolak Farm. (Sarah Jordan McCaffery)
Sarah Jordan McCaffery
Julia Kate McCaffery picked apples at Smolak Farms in North Andover.

Over the years, Smolak has studied trends and found ways to attract more visitors. A dinner series features restaurants from Boston whose chefs donate a portion of sales to their favorite charities; education programs bring thousands of children from across Greater Boston and nearby New Hampshire. A 200-member CSA (Community Supported Agriculture) model is growing. It lets members subscribe to the harvest by paying up front and picking up shares of the harvest every week.

“If you keep your eyes on the future, that is where you will end up. If you look side to side or backwards, that is where you might end up,” Smolak wrote in an e-mail. “The backbone of the farm was developed to be pick-your-own and we have gone on from there.”

Jim and Bob Ward, the operators of Ward’s Berry Farm in Sharon, had farming in their blood. But it was their father’s faith that 7,000 blueberry bushes — planted in 1981 and 1982, after he bought the farm, and flourishing when he died in 1985 — that convinced the brothers to keep going.

“Those blueberry bushes guided us. They began to bear fruit,” said Jim. “We had to market the crop, care for them, and that gave us a reason to continue.”

Today, the original 7 acres of blueberry plants has grown to 200 acres of vegetables and fruits, a bonanza of pick-your-own that changes with the season and includes every crop but apples.

Sharon- 06/20/18- Every year in the middle of June, thousands of people make their way to Wards Berry Farm to pick strawberries on the several acre strawberry patch on their farm. A hayride take pickers to the strawberry patch nearby.The strawberry patch is open 7 days a week from 9AM-12PM until July 1st. They have nine varieties of stawberries which can be placed in provided containers. Photo by John Tlumacki/Globe Staff(lmetro)
John Tlumacki/Globe Staff
A hayride took visitors to the strawberry patch at Wards Berry Farm in Sharon.

The harvest begins in June with strawberries, followed by lettuce, peas, summer squash, and beans; in July, the blueberries and raspberries are ready for picking; August brings corn, tomatoes, peaches, potatoes, and flowers; and by November, pumpkins and squash land all at once, as if they’d been dropped from the sky by an army of elves.

The next generation of farmers to run Ward’s Berry Farm is likely to come from outside the family. Even though the brothers have seven children between them, none has shown interest in agriculture. Instead, a handful of full-time, year-round employees, passionate about farming, hold the promise.

“My most important job is mentoring this group,” Jim said. “They have the energy of youth. They care. And they’re smart.”

So while the earth yields its bounty with flourishes as bright as tinsel, as spectacular as fireworks, and as bullish as a New Year’s toast, the farmer stays grounded.

“It’s pretty fundamental. The harvest is the moment when we have an opportunity. We have to properly bring in the crops we’ve put all that energy into growing,” Jim said. “It better be our busiest time. We’re working all year to produce it.”

Stow, MA: 8-23-18: Antique farm tools are displayed in the store at Honey Pot Hill Orchards. Chelcie Martin and her father Andrew are pictured. (Jim Davis/Globe Staff)
Jim Davis/Globe Staff
Antique farm tools are displayed in the store at Honey Pot Hill Orchards.

Stow, MA: 8-23-18: Berry spreads are displayed in the store at Honey Pot Hill Orchards. (Jim Davis/Globe Staff)
Jim Davis/Globe Staff
Berry spreads are for sale at Honey Pot Hil. (Jim Davis/Globe Staff)

Stow, MA: 8-23-18: The Hedge Maze at Honey Pot Hill Farm is pictured. (Jim Davis/Globe Staff)
Jim Davis/Globe Staff
The Big Green Monster Hedge Maze is a big draw at Honey Pot Hill.
Stow, MA: 8-23-18: An apple at Honey Pot Hill Farm is pictured. (Jim Davis/Globe Staff)
Jim Davis/Globe Staff
But for many visitors, apples are the real prize.

Hattie Bernstein can be reached at