Mountain Bike:A Guide To Buy

It can be a bit frustrating as well as time consuming when you buy a mountain bike. Below, you'll find some tips and things to be aware of before you lay down the cash and buy a mountain bike.

Determining your price
There is really no limit as to how much money you can spend on a new mountain bike. To help you keep your spending under control, you should figure out what your price range is and how much your willing to pay for a new bike. When you buy, you shouldn't buy from mass merchant stores such as Wal-Mart. You should instead support your local bike shop and get a much better bike and much better service.

Finding your style
All mountain bikes are designed with several different riding styles and terrain types in mind. You'll need to figure out what type of riding you will be doingthe most. Smooth riding, cross country racing, mountain cruising, or lift accessed downhill is something you need to figure out. Make sure that the bike you select fits your personal style and not that of the sale's staff.

Full suspension or hard tail If you can afford it, a full suspension mountain bike is always worth the purchase. A hard tail, without rear suspension, is much lighter weight and pedal more efficiently, although full suspensions offer more comfort and overall better control. You'll want to make that decision based on your price range, riding style, and the type of terrain you'll be riding on the most.

Finding your favorites
Comparing mountain bikes component to component is nearly impossible, as there are far too many combinations available. The best way to go about doing this is finding a few components that are the most important to you and making sure the rest or the minimums fall within your price range. You can start with the fork then look at the wheels and rear derailleur.

Sales and seasons
During the year, the prices of mountain bikes can fluctuate quite a bit. Spring through summer is the main buying season. If you can wait until the rightprice pops up, normally in the fall and winter, you can save a couple hundred dollars. Many bike shops will also offer discounts or other accessories if you buy
from them.

Finding a good dealer
Finding a good bike dealer is more important than finding the best price. You should always find a dealer that cares more about selling you a great bike than selling you a high priced one. A great dealer will have a clean repairshop and give you the impression that you can really trust them.

Test ride
You should test ride as many bikes as you can within your price range and riding style. You'll find that some bikes will feel right, while others won't. The morebikes you can test drive, you better you'll understand what works and what doesn't.

Doing the research
Product reviews and bike reviews are some of the best ways to find out about a mountain bikes reliability and overall performance. You should always look at whatother owners and reviews think about a bike before you make that final purchase.

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Mountain Bike: Cross Country

Cross country mountain biking is cross country at its finest. Where free riders and downhill bikers use four wheel bikes and ski lifts to get them to their destination, cross country bikers get to the top of the mountain by the ride. Though free riding is very popular, the life vein of the sport has always been cross country biking.

Just as cross country riders are a different breed, the bikes they ride are as well. The cross country bike is completely different in many ways from other
types of mountain riding bikes. The premise for cross country riders is speed. Everything about their bikes revolve with the idea of making the bikes faster and faster.

Bikes used in cross country mountain biking can be fully rigid frame, hardtails, or even full suspension frames. Through the years, the cross over to full suspension has become very popular.

The weight difference between free ride bikes and cross country bikes are considerable. You'll be extremely hard pressed to find a bike that weighs more than 24 pounds, and even that weight can be heavy. Free ride bikes weigh close to 40 pounds,which makes the difference in weight pretty close.

If you've never tried cross country mountain biking, you'll probably find it to be a break from the ordinary. Even though this type of biking involves trails, it's normally the type of terrain that beginners wouldn't want to ride. Involving hills and rough terrain, cross country biking offers
quite the rush.

For mountain bikers everywhere, cross country is the way to go. It offers you a new assortment of bikes, new areas to bike, and a new twist to mountain biking as you know it. If you've been looking for a mountain biking rush, cross country mountain biking is what you need to be experiencing.

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Mountain Bike: Another way to fir your body

Mountain biking is an exciting sport that can be enjoyed by anyone who knows how to ride a bike. Compared to the average bike ride, it does present some danger. Therefore, you should master these basic skills before you hit the trails or the
dirt.

You can practice these beginning skills at a local park, school, bike path, or simply around your house. If you can, try to find a location with a steep hill.

Get a feel for your pedals Practice moving your foot away from the pedal, first while sitting on your bike with one foot on the ground. Next, move on to releasing and replacing your foot while pedaling around for a bit. Those with toe clip and clipless type foot pedals will want to spend a bit more time
practicing.
Sit and spin for position Simply sit on your bike and pedal around. You should keep your arms slightly bent. You should also adjust your seat height so your leg is 70 to 90 percent extended at the bottom of every stroke on the pedal. Keep your body relaxed, as there will never be a position where you should have
either your knees or your elbows locked.

Shifting gears
Get a feel for shifting gears with your bike. The higher gears are harder to pedal and will go faster while the lower gears are easier to pedal and will help you ascend hills. As you get to steeper hills, its best to shift before you get
to the hill rather than while your on it.

Coasting
You should spend a bit of time coasting while standing on your pedals, without actually sitting on the seat. Keep your arms bent but don't lock your knees. Now, try experimenting with shifting your body towards the rear end of the bike.

Pedal while standing
You should get as comfortable as you can with pedaling while standing on your bike. Try lifting yourself off the seat while standing on the pedals,
then crank them around. You should try this in higher gears on flat ground then again in lower gears while on a hill.

Dropping down a curb
Try finding a curb where you can easily get to the upper portion of it. Practice at a moderate speed,standing and coasting right off the curb from the
upper level to the lower level. Try this at different speeds until it becomes second nature.

Once you practice these techniques and get the hang of them, you'll be able to hit the trails feeling comfortable on your mountain bike. Even though it may take some getting used to, it'll become second nature before you know it.

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Food Poisoning: An Introduction

Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink which contains the pathogenic micro organism or their toxins or poisonous chemicals.Food poisoning is common in hostels,hotels,communal feedings, and festivel seasons.

A group of persons will be affected with same type of symptoms ,and they give a history of consumption of a common food before few hours.

Types of food poisoning...

1) Bacterial food poisoning:
Here the micro organisms called bacteria are responsible.The food material may contain the pathogenic bacteriae or their toxin and will be ingested along with the food.

2) Non bacterial food poisoning:
Due to the presence of toxic chemicals like fertilizers,insectisides,heavy metals and ect.

Since bacterial food poisoning is common it is discussed here.
Bacterial food poisoning:
All bacteria are not harmful.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter the human body through food articles or drinks.

How food poisoning occures:
1) Presence of bacteria in the water.
2) The raw materials for the food may contain toxins.
3) Premises where the food is prepared may contain micro organisms or toxins.
4) Food handlers may have some infectious diseases.
5) Some animals like dogs,rats may contaminate the food.
6) If prepared food is kept in the room temperature for a long time and heated again can make a chance for food poisoning.
7) Purposely some body mixing toxins in the food.

Some common bacterial food poisonings.
1) Salmonella food poisoning:
There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis) These bacteria are present in milk, milk products and eggs. Symptoms of this food poisoning include nausea, vomiting and diarrhoea. Fever is also common.

2) Botulism:
This is the dangerous type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in the soil and enters the human body through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3) Staphylococcal food poisoning:
It is caused by staphylo coccus aureus. These organisms usually cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There will be vomiting,abdominal cramps with diarrhoea.

4) Closteridium food poisoning:
This is caused by closteridium perfringens.They are present in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal cramps.

5) Bacillus cereus:
The spores of these organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this infection.

How to investigate food poisoning?
1) Examine each and every person affected.
2) Water sample should be tested.
3) Kitchen, store room and food samples should be examined.
4) The cook and food handlers should be questioned and examined.
5) Samples of vomitus and stool of all victims should be tested to identify the bacteria.

How to prevent food poisoning:-
1) Only purified water should be used.
2) Hygiene should be maintained by all persons keeping contact with food.
3) Workers should use masks, cap and gloves during cooking and serving.
4) Sick individuals should not come in contact with food materials.
5) Kitchen and premises should be neat and clean.
6) Vessels should be washed with soap and hot water.
7) Should not keep the prepared food for a long time in room temperature.
8) All food materials should be kept in closed containers.
9) Animals like dog, cat, rat ect should not come in contact with food materials.
10) Vegetables should be washed before cooking.
11) Meat should be fresh and should be purchased from recognised slaughter house.

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Alchohol: Membranous deteriorations

In order to make perfectly clear to your mind the action and use of these membranous expansions, and the way in which alcohol deteriorates them, and obstructs their work, we quote again from Dr. Richardson:

"The animal receives from the vegetable world and from the earth the food and drink it requires for its sustenance and motion. It receives colloidal food for its muscles: combustible food for its motion; water for the solution of its various parts; salt for constructive and other physical purposes. These have all to be arranged in the body; and they are arranged by means of the membranous envelopes. Through these membranes nothing can pass that is not, for the time, in a state of aqueous solution, like water or soluble salts.

Water passes freely through them, salts pass freely through them, but the constructive matter of the active parts that is colloidal does not pass; it is retained in them until it is chemically decomposed into the soluble type of matter. When we take for our food a portion of animal flesh, it is first resolved, in digestion, into a soluble fluid before it can be absorbed; in the blood it is resolved into the fluid colloidal condition; in the solids it is laid down within the membranes into new structure, and when it has played its part, it is digested again, if I may so say, into a crystalloidal soluble substance, ready to be carried away and replaced by addition of new matter, then it is dialysed or passed through, the membranes into the blood, and is disposed of in the excretions....

"See, then, what an all-important part these membranous structures play in the animal life. Upon their integrity all the silent work of the building up of the body depends. If these membranes are rendered too porous, and let out the colloidal fluids of the blood the albumen, for example the body so circumstanced, dies; dies as if it were slowly bled to death.

If, on the contrary, they become condensed or thickened, or loaded with foreign material, then they fail to allow the natural fluids to pass through them. They fail to dialyse, and the result is, either an accumulation of the fluid in a closed cavity, or contraction of the substance inclosed within the membrane, or dryness of membrane in surfaces that ought to be freely lubricated and kept apart.

In old age we see the effects of modification of membrane naturally induced; we see the fixed joint, the shrunken and feeble muscle, the dimmed eye, the deaf ear, the enfeebled nervous function.

"It may possibly seem, at first sight, that I am leading immediately away from the subject of the secondary action of alcohol. It is not so. I am leading directly to it. Upon all these membranous structures alcohol exerts a direct perversion of action. It produces in them a thickening, a shrinking and an inactivity that reduces their functional power. That they may work rapidly and equally, they require to be at all times charged with water to saturation.

If, into contact with them, any agent is brought that deprives them of water, then is their work interfered with; they cease to separate the saline constituents properly; and, if the evil that is thus started, be allowed to continue, they contract upon their contained matter in whatever organ it may be situated, and condense it.

"In brief, under the prolonged influence of alcohol those changes which take place from it in the blood corpuscles, extend to the other organic parts, involving them in structural deteriorations, which are always dangerous, and are often ultimately fatal."

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