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Unlike pages with plug-ins, pages with ActiveX control initiate the download of the ActiveX control. The beauty of this approach is that visitors to the page don t need to know anything about anything. They can simply accept or refuse the download. Licensing for ActiveX controls can be complicated. Some ActiveX controls are freely distributable. Some require licensing from the author. In these cases, you must get a license file to place on your server so the ActiveX control will run properly. Of course, if you write your own, you needn t worry about licensing issues.

Figure 2-6

oor of the excavation can be puzzling, and the temptation is simply to trim the excess material so that the oor is once more at the intended elevation. This can be disastrous, as it removes even more of the mass of material which was resisting the uplift, hastening the day on which the low-permeability beds will rupture, allowing the excavation to ood very rapidly. Fortunately, a number of groundwater control measures are available to prevent the establishment of quick conditions or oor heave (see Section 11.3.4). 8.3.5 Groundwater hazards during and after mining Underground mines Almost all underground mines receive in ows of groundwater. For the most part, groundwater is a nuisance rather than a hazard: it can make for uncomfortable working conditions; it can soften oor and roof strata and thus increase the burden of maintenance needed to keep the mine in production; it can accelerate the corrosion of mining equipment; it may necessitate the use of expensive, waterproof explosives; and its very presence in the material removed from the mine adds to the weight of material transported, without adding to its value (Younger et al. 2002a). All of these problems can be overcome to some degree by careful planning and management. For instance, during the sinking of mine shafts tight seals should be installed wherever aquifers

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automatic teller machine. It does not provide real-time stock quotes or send e-mail as well. A kiosk user interface is supposed to be one hundred percent obvious to a user. No on-line help is required, and the user is not faced with myriad confusing user interface components to figure out. To meet these objectives, the main application window of KIOSK.EXE is entirely blank except for the string Tap Anywhere To Begin scrolling continuously across the screen (Figure 9.3). What could be simpler than this No menus, no buttons, just a black screen and very obvious instructions about how to use the application. The window doesn t even have a border or caption bar.

7 .4

cooking, minerals and vitamins remain in the batter The vitamins are destroyed to a certain extent, depending on the vitamin and the process About 10% 20% of the vitamins of the B group are destroyed during the preparation Vitamin A is quite resistant to cooking, but about one-third can be lost by chopping (Niinivaara and Antila 1972; Lawrie and Ledward 2006) Smoking may reduce the biological value of proteins, the signi cance of which depends on the relative surface area and the intensity and length of smoking In most cases however, the reduction is not substantial Connective tissue proteins (collagens) denature when sausage is cooked, and they are also largely comminuted by chopping, especially in nely chopped sausages Ninety percent of the denatured collagen will be hydrolyzed in the human digestive track and, consequently, used as energy or for protein synthesis (Bailey and Light 1989).

essential oils, nisin, and lactoferrin, which also meet the demands of consumers for more natural products. Such emerging antimicrobial treatments, in combination with good hygiene practices and ef cient control measures during slaughtering (such as decontamination interventions), may further enhance meat safety. However, further research is needed in order to evaluate the effect of such interventions on the sensory properties of foods and the feasibility of their application on an industrial scale. Furthermore, prior to application of novel decontamination strategies, the potential of such interventions to induce microbial resistance through adaptation should also be considered.