AA Degree Defined

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By Usman Mughal

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Nanotechnology: Giving a New Dimension to Food Industry

Nanotechnology: Giving a new dimension to Food Industry

INTRODUCTION:

A derivative of chemistry, engineering, and physics, and micro fabrication techniques, nanotechnology involves manipulating matter at the nanoscale level. It is responsible for determining not only that biological and nonbiological structures measuring less than 100 nm exist but also that they have unique and novel functional applications. In fact, the National Nanotechnology Initiative (NNI, 2006) defines nanotechnology as “the understanding and control of matter at dimensions of roughly 1 to 100 nanometers, where unique phenomena enable novel applications.” Because applications with structural features on the nanoscale level have physical, chemical, and biological properties that are substantially different from their macroscopic counterparts, nanotechnology can be beneficial on various levels. Research in biology, chemistry, engineering, and physics drives the development and exploration of the nanotechnology field. Consequently, certain industries such as microelectronics, aerospace, and pharmaceuticals have already begun manufacturing commercial products of nanoscale size. Even though the food industry is just beginning to explore its applications, nanotechnology exhibits great potential. Food undergoes a variety of postharvest and processing-induced modifications that affect its biological and biochemical makeup, so nanotechnology developments in the fields of biology and biochemistry could eventually also influence the food industry. Ideally, systems with structural features in the nanometer length range could affect aspects from food safety to molecular synthesis.

Potential Food Applications:

All organisms represent a consolidation of various nanoscale-size objects. Atoms and molecules combine to form dynamic structures and systems that are the building blocks of every organism’s existence. For humans, cell membranes, hormones, and DNA are examples of vital structures that measure in the nanometer range. In fact, every living organism on earth exists because of the presence and interaction of various nanostructures. Even food molecules such as carbohydrates, proteins, and fats are the results of nanoscale- level mergers between

sugars, amino acids, and fatty acids. As it applies to the food industry, nanotechnology involves using biological molecules such as sugars or proteins as target-recognition groups for nanostructures that could be used, for example, as biosensors on foods. Such biosensors could serve as detectors of food pathogens and other contaminants and as devices to track food products. Nanotechnology may also be useful in encapsulation systems for protection against environmental factors. In addition, it can be used in the design of food ingredients such as flavors and antioxidants. The goal is to improve the functionality of such ingredients while minimizing their concentration. As the infusion of novel ingredients into foods gains popularity, greater exploration of delivery and controlled-release systems for nutraceuticals will occur. Although nanotechnology can potentially be useful in all areas of food production and processing, many of the methods are either too expensive or too impractical to implement on a commercial scale. For this reason, nanoscale techniques are most cost-effective in the following areas of the food industry: development of new functional materials, food formulations, food processing at microscale and nanoscale levels, product development, and storage.

Nanodispersions and Nanocapsules:

As the fundamental components of foods, functional ingredients such as vitamins, antimicrobials, antioxidants, flavorings, and preservatives come in various molecular and physical forms. Because they are rarely used in their purest form, functional ingredients are usually part of a delivery system. A delivery system has numerous functions, only one of which is to transport a functional ingredient to its desired site. Besides being compatible with food product attributes such as taste, texture, and shelf life, other functions of a delivery system include protecting an ingredient from chemical or biological degradation, such as oxidation, and controlling the functional ingredient’s rate of release under specific environmental conditions. Because they can effectively perform all these tasks, nanodispersions and nanocapsules are ideal mechanisms for delivery of functional ingredients. These types of nanostructures include association colloids, nanoemulsions, and biopolymeric nanoparticles.

§ Association Colloids:

Surfactant micelles, vesicles, bilayers, reverse micelles, and liquid crystals are all examples of association colloids. A colloid is a stable system of a substance containing small particles dispersed throughout. An association colloid is a colloid whose particles are made up of even smaller molecules. Used for many years to deliver polar, nonpolar, and amphiphilic functional ingredients (Golding and Sein, 2004; Garti et al., 2004, 2005; Flanagan and Singh, 2006), association colloids range in size from 5 nm to 100 nm and are usually transparent solutions. The major disadvantages to association colloids are that they may compromise the flavor of the ingredients and can spontaneously dissociate if diluted.

§ Nanoemulsions:

An emulsion is a mixture of two or more liquids (such as oil and water) that do not easily combine. Therefore, a nanoemulsion is an emulsion in which the diameters of the dispersed droplets measure 500 nm or less. Nanoemulsions can encapsulate functional ingredients within their droplets, which can facilitate a reduction in chemical degradation (McClements and Decker, 2000). In fact, different types of nanoemulsions with more-complex properties— such as nanostructured multiple emulsions or nanostructured multilayer emulsions—offer multiple encapsulating abilities from a single delivery system that can carry several functional components. In structures such as these, a functional component encased within one component of a multiple emulsion system could be released in response to a specific environmental trigger.

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§ Biopolymeric Nanoparticles:

Food-grade biopolymers such as proteins or polysaccharides can be used to produce nanometer-sized particles (Chang and Chen, 2005; Gupta and Gupta, 2005; Ritzoulis et al., 2005). Using aggregative (net attraction) or segregative (net repulsion) interactions, a single biopolymer separates into smaller nanoparticles. The nanoparticles can then be used to encapsulate functional ingredients and release them in response to distinct environmental triggers. One of the most common components of many biodegradable biopolymeric nanoparticles is polylactic acid (PLA). Widely available from a number of manufacturers, PLA is often used to encapsulate and deliver drugs, vaccines, and proteins, but it has limitations: it is quickly removed from the bloodstream, remaining isolated in the liver and kidneys. Because its purpose as a nanoparticle is to deliver active components to other areas of the body, PLA needs an associative compound such as polyethylene glycol to be successful in this regard (Riley et al., 1999).

Nanolaminates:

Besides nanodispersions and nanocapsules, another nanoscale technique is commercially viable for the food industry: nanolaminates. Consisting of two or more layers of material with nanometer dimensions, a nanolaminate is an extremely thin food-grade film (1–100 nm/ layer) that has physically bonded or chemically bonded dimensions. Because of its advantages in the preparation of edible films, a nanolaminate has a number of important food-industry applications. Edible films are present on a wide variety of foods: fruits, vegetables, meats, chocolate, candies, baked goods, and French fries (Morillon, 2002; Cagri et al., 2004; Cha and Chinnan, 2004; Rhim, 2004). Such films protect foods from moisture, lipids, and gases, or they can improve the textural properties of foods and serve as carriers of colors, flavors, antioxidants, nutrients, and antimicrobials. Currently, edible nanolaminates are constructed from polysaccharides, proteins, and lipids. Although polysaccharide- and protein-based films are good barriers against oxygen and carbon dioxide, they are poor at protecting against moisture. On the other hand, lipid-based nanolaminates are good at protecting food from moisture, but they offer limited resistance to gases and have poor mechanical strength (Park, 1999). Because neither polysaccharides, proteins, nor lipids provide all of the desired properties in an edible coating, researchers are trying to identify additives that can improve them, such as polyols. For now, coating foods with nanolaminates involves either dipping them into a series of solutions containing substances that would adsorb to a food’s surface or spraying substances onto the food surface (McClements et al., 2005). While there are various methods that can cause adsorption, it is commonly a result of an electrostatic attraction between substances that have opposite charges. The degree of a substance’s adsorption depends on the nature of the food’s surface as well as the nature of the adsorbing substance. Different adsorbing substances can constitute different layers of a nanolaminate; examples are polyelectrolytes (proteins and polysaccharides), charged lipids, and colloidal particles. Consequently, different nanolaminates could include various functional agents such as antimicrobials, anti-browning agents, antioxidants, enzymes, flavors, and colors.

Nanofibers and Nanotubes:

Two applications of nanotechnology that are in the early stages of having an impact on the food industry are nanofibers and nanotubes. Because nanofibers are usually not composed of food-grade substances, nanofibers have only a few potential applications in the food industry. Produced by a manufacturing technique using electrostatic force, nanofibers have small diameters ranging in size from 10 nm to 1,000 nm, which makes them ideal for serving as a platform for bacterial cultures. In addition, nanofibers could also serve as the structural matrix for artificial foods and environmentally friendly food-packaging material. As advances continue in the area of producing nanofibers from food-grade materials, their use will likely increase. As with nanofibers, the use of nanotubes has predominantly been for non-food applications. Carbon nanotubes are popularly used as low resistance conductors and catalytic reaction vessels. Under appropriate environmental conditions, however, certain globular milk proteins can self-assemble into similarly structured nanotubes (Graveland- Bikker and de Kruif, 2005, 2006; Graveland-Bikker et al., 2006a, b).

Regulations:

In India, the nanotechnology is at nascent stage and there does not exist any regulation for its application in food industry. Similarly in the United States, no special regulations exist for the use of nanotechnology in the food industry. In contrast, the European Union has recommended special regulations that have yet to be accepted and enforced. The Food and Drug Administration says that it regulates “products, not technologies.”Nevertheless, FDA expects that many products of nanotechnology will come under the jurisdiction of many of its centers; thus, the Office of Combination Products will likely absorb any relevant responsibilities. Because FDA regulates on a product- by-product basis, it emphasizes that many products that are already under regulation contain particles in the nanoscale range. Accordingly, “particle size is not the issue,” and any new materials will be subjected to the customary battery of safety tests. The Institute of Food Science and Technology, a United Kingdom–based independent professional body for food scientists and technologists, has a different view of nanotechnology. In its report (IFST, 2006), the organization says that size matters and recommends that nanoparticles be treated as potentially harmful until testing proves otherwise. Still it is the European Commission’s intention to apply existing food laws to food products using nanotechnology. Consequently, the European Commission says that the technology will likely require some modification for it to adhere to existing laws. Commissioned by the UK to assess the potential effects of nanotechnology, the Royal Society and the Royal Academy of Engineering recommend indicating nanoparticles in the lists of ingredients. The UK government agrees that the inclusion of nanoparticles on ingredient labels is necessary for consumers to make informed decisions; thus, updated ingredient labeling requirements will be necessary. The UK government plans to consult with its EU partners to determine whether IFST’s recommendation to scrutinize nanoparticle ingredients for safety is valid.

Conclusion:

As developments in nanotechnology continue to emerge, its applicability to the food industry is sure to increase. The success of these advancements will be dependent on consumer acceptance and the exploration of regulatory issues. Food producers and manufacturers could make great strides in food safety by using nanotechnology, and consumers would reap benefits as well. More than 200 companies are conducting research in nanotechnology and its application to food products (IFST, 2006), and as more of its functionalities become evident, the level of interest is certain to increase.

R E F E R E NC E S:

Cagri, A., Ustunol, Z., and Ryser, E.T. 2004. Antimicrobial edible films and coatings.J. Food Protect. 67: 833-848.

Cha, D.S. and Chinnan, M.S. 2004. Biopolymer-based antimicrobial packaging: Review. Crit. Rev. Food Sci. Nutr. 44:223-237.

Chang, Y.C. and Chen, D.G.H. 2005 Adsorption kinetics and thermodynamics of acid dyes on a carboxymethylated chitosan- conjugated magnetic nano-adsorbent. Macromol. Biosci. 5: 254-261.

Charych, D., Cheng, Q., Reichert, A., Kuziemko, G., Stroh, N., Nagy, J., Spevak, W., and Stevens, R. 1996. A ‘litmus test’ for molecular recognition using artificial membranes. Chem. Biol. 3: 113.

Chen, H., Weiss, J., and Shahidi, F. 2006. Nanotechnology in nutraceuticals and functional foods. Food Technol. 60(3): 30-36.

Flanagan, J. and Singh, H. 2006. Microemulsions: A potential delivery system for bioactives in food. Crit. Rev. Food Sci. Nutr. 46: 221-237.

Garti, N., Shevachman, M., and Shani, A. 2004. Solubilization of lycopene in jojoba oil microemulsion. J. Am. Oil Chem. Soc. 81: 873-877.

Garti, N., Spernath, A., Aserin, A., and Lutz, R. 2005. Nano-sized self-assemblies of nonionic surfactants as solubilization reservoirs and microreactors for food systems. Soft Matter 1: 206-218.

Golding, M. and Sein, A. 2004. Surface rheology of aqueous casein-monoglyceride dispersions. Food Hydrocoll. 18: 451-461.

Graveland-Bikker, J. and de Kruif, C. 2005. Self-assembly of hydrolysed

?-lactalbumin into nanotubes. FEBS J.272 (Suppl 1): 550.

Graveland-Bikker, J.F. and de Kruif, C.G. 2006. Unique milk protein-based nanotubes: Food and nanotechnology meet. Trends Food Sci. Technol. 17: 196-203.

Graveland-Bikker, J.F., Fritz, G., and Glatter, O. 2006a. Growth and structure of ?-lactalbumin nanotubes. J. Appl. Crystallogr. 39: 180-184.

Graveland-Bikker, J.F., Schaap, I.A.T., Schmidt, C.F., and de Kruif, C.G. 2006b. Structural and mechanical study of a self assembling protein nanotube. Nano Lett. 6: 616-621.

Gupta, A.K. and Gupta, M. 2005. Synthesis and surface engineering of iron oxide nanoparticles for biomedical applications. Biomaterials 26: 3995 -4021.

Haruyama, T. 2003. Micro- and nanobiotechnology for biosensing cellular

responses. Adv. Drug Delivery Rev. 55: 393-401.

IFST. 2006. Nanotechnology information statement. Institute of Food Science and Technology (IFST) Trust Fund, London, UK. www.ifst.org/nano.pdf.

Imafidon, G.I. and Spanier, A.M. 1994.

Unraveling the secret of meat flavor. Trends Food Sci. Technol. 5: 315-321.

Lawrence, M.J. and Rees, G.D. 2000.Microemulsion-based media as novel drug delivery systems. Adv. Drug Delivery Rev. 45: 89-121.

McClements, D.J. and Decker, E.A. 2000. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65: 1270-1282.

McClements, D.J., Decker, E.A., and Weiss, J., inventors; University of Massachusetts, assignee. 2005. UMA 05-27: Novel procedure for creating nanolaminated edible films and coatings, U.S. patent application. Morillon, V., Debeaufort, F., Blond, G., Capelle, M., and Voilley, A. 2002. Factors affecting the moisture permeability of lipid-based edible films: A review. Crit. Rev. Food Sci. Nutr. 42: 67-89.

Park, H.J. 1999. Development of advanced edible coatings for fruits. Trends Food Sci.Technol. 10: 254-260.

Rhim, J.W. 2004. Increase in water vapor barrier property of biopolymer-based edible films and coatings by compositing with lipid materials. Food Sci. Biotech. 13:528-535.

Riley, T., Govender, T., Stolnik, S., Xiong, C.D., Garnett, M.C., Illum, L., and Davis, S.S. 1999. Colloidal stability and drug incorporation aspects of micellar-like PLA-PEG nanoparticles. Colloids Surf., B 16: 147-159.

Ritzoulis, C., Scoutaris, N., Papademetriou, K., Stavroulias, S. and, Panayiotou, C. 2005. Milk protein-based emulsion gels for bone tissue engineering. Food Hydrocolloids 19: 575-581.

Complete List of Anesthesiology Assistant Programs

Anesthesiolgy Assistant Education Resource Guide

List of Anesthesiology Assistant Schools & Programs

During my reseach as a prospective PA student, I stumbled through various information resources attempting to find a concise list of programs and the respective deadlines for application submission. This site is a collection of ALL Accredited Anesthesiology Assistant programs throughout the United States.

“5″ educational programs for Anesthesiologist Assistants
For complete details of schools, web address’s, and contact information,…click HERE

AA Profession Profile

Anesthesiologist assistants (AAs) are highly educated allied health professionals who work under the direction of an anesthesiologist to help implement the anesthetic plan as prescribed by the anesthesiologist.

AAs work exclusively within the Anesthesia Care Team environment as described by the American Society of Anesthesiologists.

AAs are trained through masters degree professional programs in the delivery and maintenance of quality anesthesia care as well as advanced patient monitoring techniques. Practicing independently or in a primary care setting is NOT included in the AAs scope of practice. AAs usually practice in a hospital setting which uses the Anesthesia Care Team approach and are always supervised by anesthesiologists.

The profession maintains a typical work week with options for on-call, evening or weekend assignments. Salaries, scope of practice and job descriptions are identical to certified registered nurse anesthetists when working within the Anesthesia Care Team. Starting salaries vary by region but typically range from 5,000 – 0,000.

The Anesthesia Care Team, anesthesia care personally performed or medically directed by an anesthesiologist constitutes the practice of medicine. Certain aspects of anesthesia care may be delegated to other properly trained and credentialed professionals. These professionals, medically directed by the anesthesiologist, comprise the Anesthesia Care Team.

The Care Team statement (last amended on October 18, 2006) says, “Such delegation and direction should be specifically defined by the anesthesiologist director of the Anesthesia Care Team and approved by the hospital medical staff. Although selected functions of overall anesthesia care may be delegated to appropriate members of the Anesthesia Care Team, responsibility and direction of the Anesthesia Care Team rests with the anesthesiologist.”

Members of the medically directed anesthesia care team may include anesthesiology residents as well as non-physicians such as anesthesiologist assistants and nurse anesthetists.

Visit http://physicianassistantprograms.synthasite.com for a Complete List of Anesthesiolgy Physician Assistant Programs. Financing options, health of profession and much more!

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Quick Facts

1. Who are Anesthesiologist Assistants (AAs)?

Anesthesiologist Assistants (AAs) are highly skilled health professionals who work under the direction of licensed anesthesiologists to implement anesthesia care plans.  AAs work exclusively within the anesthesia care team environment as described by the American Society of Anesthesiologists (ASA).  All AAs possess a premedical background, a baccalaureate degree, and also complete a comprehensive didactic and clinical program at the graduate school level.  AAs are trained extensively in the delivery and maintenance of quality anesthesia care as well as advanced patient monitoring techniques.  The goal of AA education is to guide the transformation of qualified student applicants into competent health care practitioners who aspire to practice in the anesthesia care team.

Anesthesiologist Assistants and certified registered nurse anesthetists are both defined as “non-physician anesthetists” within the Centers for Medicare & Medicaid Services section of the Code of Federal Regulations.

2. What is the origin of the Anesthesiologist Assistant profession?

In the 1960s, three anesthesiologists, Joachim S. Gravenstein, John E. Steinhaus, and Perry P. Volpitto, were concerned with the shortage of anesthesiologists in the country.  These academic department chairs analyzed the spectrum of tasks required during anesthesia care.   The tasks were individually evaluated based on the level of professional responsibility, required education and necessary technical skill.   The result of this anesthesia workforce analysis was to introduce the concept of team care and to define a new mid-level anesthesia practitioner linked to a supervising anesthesiologist.   This new professional – the Anesthesiologist Assistant or AA – had the potential to at least partially alleviate the shortage of anesthesiologists.

The new type of anesthetist would function in the same role as the nurse anesthetist under anesthesiologist direction.   An innovative educational paradigm for anesthetists was created that built on a pre-med background during college and led to a Master’s degree.   This pathway placed AAs on an anesthesia “career ladder.”  Some AAs have leveraged their premed background, Master’s degree and clinical experience to successfully apply to medical school.   A few have returned to anesthesia to become the physician leader of the care team that launched their professional career.

The chairmen’s vision became reality in 1969 when the first AA training programs began accepting students at Emory University in Atlanta, Georgia, and at Case Western Reserve University in Cleveland, Ohio.

3. What are the differences between AAs and Physician Assistants?

Although AAs and physician assistants (PAs) both function as physician extenders, they do not perform the same functions.  Each has its own separate educational curriculum, standards for accreditation, and its own agency for certification.  PAs receive a generalist education and may practice in many different fields under the supervision of a physician who is qualified and credentialed in that field.

An AA may not practice outside of the field of anesthesia or apart from the supervision of an anesthesiologist.  An AA may not practice as a physician’s assistant unless the AA has also completed a PA training program and passed the National Commission for the Certification of Physician Assistants (NCCPA) exam.

Likewise a PA may not identify him- or herself as an AA unless he or she has completed an accredited AA program and passed the National Commission for the Certification of Anesthesiologist Assistants (NCCAA) exam.  If also certified as an AA, such a dual-credentialed PA would be required to practice as an anesthetist only as an extender for an anesthesiologist and could not provide anesthesia care at the direction of a physician of any other specialty. 4. Education In order to be admitted to an AA program, the applicant must have achieved a bachelor’s degree with prescribed prerequisites typical of premedical course work.  Specific requirements include general and organic chemistry, advanced college math, general and advanced biology, and physics.  Applicants must then take either the (MCAT) or the (GRE).  Although many applicants who are from allied health backgrounds such as respiratory therapy and emergency medical technology may have years of clinical experience, a clinical background is not an absolute requirement.  Nurses who meet the premed coursework prerequisites have been admitted to AA programs. AA training programs must include a minimum of 24 months in a Master’s level program accredited by the Commission for the Accreditation of Allied Health Educational Programs (CAAHEP).  The programs must be based at, or in collaboration with, a university that has a medical school and academic anesthesiologist physician faculty.  Each AA program must have at least one director that is a licensed, board-certified anesthesiologist.  Main clinical sites must be academic medical centers.  An average of 600 hours of classroom/laboratory education, 2600 hours of clinical anesthesia education, and more than 600 anesthetics administered, including all types of surgery, are typically required to successfully complete AA training. Upon completion of an accredited AA program, a student may become certified by passing the NCCAA examination.  The examination is administered and scored by the National Board of Medical Examiners as part of services contracted to NCCAA.  Performance information for test items and the overall exam are provided by NBME.  NCCAA uses this data to set the passing score and provides notification of certification. NCCAA awards a time-limited certificate to each candidate who successfully completes the Certifying Examination.

To re-certify, an AA must complete 40 hours of CME every two years and register the activities with NCCAA.  Additionally, AAs must take the Continuing Demonstration of Qualification Exam every six years. Visit us for the complete scoop. Jump start your career in the Health Care field.

All you need to know in one easy to navigate location. Designed by PAs & AAs for our colleagues.

Related AA Degree Defined Articles

Medical Assisting Associates Degree And Diploma – Differences And Similarities

What will you if you are asked to describe something unknown? Will you take time to make inquiries or are you going to answer using the literal meaning of the word? Some of us are just too slack to scan the dictionary and are satisfied to go for the easy answer. However, not all words can be defined literally. Some thought the word “medical assisting” is something that can be defined literally. Nonetheless, if you do that, you will think that medical assisting is just a compound word. That it only means serving or assisting doctors. There may be some truth to that delineation. But, medical assisting is not just an action word or a verb. Research and find out that it is actually a distinguished career. Actually, there’s so much more about this vocation that meets the eye.
 
Ever why your doctor’s office always looks fresh and orderly? It is because of the medical assistants. However, keeping the office in order is not the only tasks of medical assistants. Medical assistants or MAs are also in charge of multiple administrative and clinical duties. It all boils down to the type of institutions and departments they are employed in. If the MA is working in special areas like pediatrics or oncology, their tasks and skills are patterned to those specific health areas.

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Moreover, medical assistants are educated so that they can work skillfully on any health care setting. Though it is not necessary for one to have formal training to be hired, medical assistants are trained to avoid any errors. Some get their grounding once they are hired, while others went through medical assisting school training. As a matter of fact, several medical assistant schools in the present day are offering different career opportunities for those who wish to further their careers. Students can either acquire a medical assisting associates degree or a medical assistant diploma. But what’s the difference between the two? Is one offering better opportunities? This article will talk about medical assistant associates degree and medical assistant diploma distinctively.
 
Overview – Medical Assistant Associates Degree
Having this degree can make one candidate very cutthroat because most institutions are bedazzled with such dedicated and committed individuals. There are two types of associate degrees. First is known as the Associate of Applied Science (AAS) and the second is referred to as Associate of Science (AS).
 
The first type, the AAS degree prepares the student to join directly into the medical assisting work pool even after commencement. AS degree is the second one. It is more thorough. It mostly prepares the graduates for advance study usually the bachelor degree level. When picking which type, it is consequential that you know your individual career goals.
 
Overview – Medical Assistant Diploma
Graduates with medical assistant diploma are well educated with the intricacies of medical assisting. They are taught to proactively handle administrative duties and accounting tasks in health care services. In addition, they are also able to perform simple and basic medical duties like taking vital signs, drawing of blood, administering medications and changing dressings. Moreover, those with medical assistant diploma can assertively enter any health care setting such as private physician’s office, hospital, hospital care facility and nursing homes.
 
Be appreciative that there are medical assistants who are so dedicated to their jobs. They are defining in any health care facilities. There are so many opportunities in store for aspiring medical assistants, making it a very established profession.

dog riding catching Frisbee

A dog (Warden) catching a Frisbee on 1-5-09 on a frozen lake. Shot with GOPRO Hero wide low definition video camera on the back of dog. I used the suction cup mount and zip tied it to a saddle bag made for dogs. Also the chest mount sold by GO PRO for their Hero Wide line of video cameras works well as a mount for the back of a dog.

www.gamezplay.org – In the game you will battle wave after wave of assaults from enemy companies of soldiers, warships, tanks, and much more! With a full 360-degree range of motion, you will blast away using high-powered, heavy weapons and machine guns, in an effort to defeat the attack. The amount of troops advancing and the pattern of attack changes and gets more difficult as you advance through the game. Blog post tinyurl.com “BulkpyPix is delighted to work with Revo Solutions and to bring Artillery Brigade to the Apple App Store. The game is an adrenaline-packed shooter that offers gamers first hand experience and the thrill of military combat,” says Vincent Dondaine, CMO of BulkyPix. “The fast-paced, suspenseful and challenging action will have you coming back for more time and time again.” Game Features: · Immersive real-time combat environment · WWII simulation with full retina display and auto rotate support. · Amazing graphics, visual effects music and true life sounds. · Game center and Open Feint leaderboards and achievements for competing with friends around the globe. · Easy controls choose between touch, gyroscope and accelerometer and use the great helpers like target finder, zoom and radar movement. · 6 different environments. · Day and night missions. · 3 different classes of weapons machine guns, AA guns, rocket launchers. · Unlock powerful weapons for each class. · Great replay value – unlock survival mode for each campaign mission accomplished.

Guitar help? Please??????

Question by Elizabeth Jones: Guitar help? Please??????
A(n) ______ is a musical line produced by a series of song tones.

Question 2
The ______ notation staff has five lines and four spaces.

Question 3
The Major Scale is also known as the ______.

Question 4
A(n) ______ is an ordered series of musical intervals that, along with the key or tonic, define the pitches.

Question 5
There are ______ different notes in a major scale.

Question 6
The Aeolian Mode, Dorian Mode, and Phrygian Mode are all examples of ______.

Question 7
In order to establish the sound of a mode you will need to emphasize the root of the scale, the 3rd degree of the scale, and the ______ note of the scale.

Question 8
Guitars are made and repaired by ______.

Question 9
______ is the spontaneous invention within the context of a given tune, or the act of creating a new melody while performing.

Question 10
______ is a vibration caused by slightly altering a pitch higher and lower.

A. A note
B. B note

C. C note

D. D note

E. E note

F. F note

G. G note

H. color chords
I. slow

J. tablature

K. seven

L. harmony

M. mode

N. melody

O. eight

P. conversion

Q. Major Modes
R. characteristic
S. fifth

T. barre chords

U. luviers

V. improvisation

W. inversion

X. E Major

Y. wide

Z. standard

AA. pentatonic

BB. D Major

CC. root

DD. Minor Modes

EE. sound wave

FF. vibrato

GG. Ionian Mode

HH. luthiers

^^ answer bank. If anyone could help it would be much appreciated!!
I am also working on the answers at the moment, so if i do not reply fast im sorry!

Best answer:

Answer by krzykrstn
Shouldn’t you be doing your homework YOURSELF instead of cheating?! Grow up and take responsibility to do your own homework.

Know better? Leave your own answer in the comments!