The World Wide Web (WWW) is based on technology called hypertext. The Web may be thought of as a very large subset of the Internet, consisting of hypertext and hypermedia documents. A hypertext document is a document that has a reference (or link) to another hypertext document, which may be on the same computer or in a different computer that may be located anywhere in the world. Hypermedia is a similar concept except that it provides links to graphic, sound, and video files in addition to text files.
In order for the Web to work, every client must be able to display every document from any server. This is accomplished by imposing a set of standards known as a protocol to govern the way that data are transmitted across the Web. Thus data travel from client to server and back through a protocol known as the HyperText Transfer Protocol (http). In order to access the documents that are transmitted through this protocol, a special program known as a browser is required, which browses the Web.
Your information source!
Domain Name System
The addressing system on the Internet generates IP addresses, which are usually indicated by numbers such as 128.201.86.290. Since such numbers are difficult to remember, a user-friendly system has been created known as the Domain Name System (DNS). This system provides the mnemonic equivalent of a numeric IP address and further ensures that every site on the Internet has a unique address. For example, an Internet address might appear as crito.uci.edu. If this address is accessed through a Web browser, it is referred to as a URL (Uniform Resource Locator), and the full URL will appear as http://www.crito.uci.edu.
The Domain Name System divides the Internet into a series of component networks called domains that enable e-mail (and other files) to be sent across the entire Internet. Each site attached to the Internet belongs to one of the domains. Universities, for example, belong to the “edu” domain. Other domains are gov (government), com (commercial organizations), mil (military), net (network service providers), and org (nonprofit organizations).
The Domain Name System divides the Internet into a series of component networks called domains that enable e-mail (and other files) to be sent across the entire Internet. Each site attached to the Internet belongs to one of the domains. Universities, for example, belong to the “edu” domain. Other domains are gov (government), com (commercial organizations), mil (military), net (network service providers), and org (nonprofit organizations).
TCP/IP
TCP/IP is a set of protocols developed to allow cooperating computers to share resources across the networks. The TCP/IP establishes the standards and rules by which messages are sent through the networks. The most important traditional TCP/IP services are file transfer, remote login, and mail transfer.
The file transfer protocol (FTP) allows a user on any computer to get files from another computer, or to send files to another computer. Security is handled by requiring the user to specify a user name and password for the other computer.
The network terminal protocol (TELNET) allows a user to log in on any other computer on the network. The user starts a remote session by specifying a computer to connect to. From that time until the end of the session, anything the user types is sent to the other computer.
Mail transfer allows a user to send messages to users on other computers. Originally, only one or two specific computers were used. They would maintain “mail files” on those machines. The computer mail system is simply a way for a user to add a message to another user's mail file.
Other services have also become important: resource sharing, diskless workstations, computer conferencing, transaction processing, security, multimedia access, and directory services.
TCP is responsible for breaking up the message into datagrams, reassembling the datagrams at the other end, resending anything that gets lost, and putting things back in the right order. IP is responsible for routing individual datagrams. The datagrams are individually identified by a unique sequence number to facilitate reassembly in the correct order. The whole process of transmission is done through the use of routers. Routing is the process by which two communication stations find and use the optimum path across any network of any complexity. Routers must support fragmentation, the ability to subdivide received information into smaller units where this is required to match the underlying network technology. Routers operate by recognizing that a particular network number relates to a specific area within the interconnected networks. They keep track of the numbers throughout the entire process.
The file transfer protocol (FTP) allows a user on any computer to get files from another computer, or to send files to another computer. Security is handled by requiring the user to specify a user name and password for the other computer.
The network terminal protocol (TELNET) allows a user to log in on any other computer on the network. The user starts a remote session by specifying a computer to connect to. From that time until the end of the session, anything the user types is sent to the other computer.
Mail transfer allows a user to send messages to users on other computers. Originally, only one or two specific computers were used. They would maintain “mail files” on those machines. The computer mail system is simply a way for a user to add a message to another user's mail file.
Other services have also become important: resource sharing, diskless workstations, computer conferencing, transaction processing, security, multimedia access, and directory services.
TCP is responsible for breaking up the message into datagrams, reassembling the datagrams at the other end, resending anything that gets lost, and putting things back in the right order. IP is responsible for routing individual datagrams. The datagrams are individually identified by a unique sequence number to facilitate reassembly in the correct order. The whole process of transmission is done through the use of routers. Routing is the process by which two communication stations find and use the optimum path across any network of any complexity. Routers must support fragmentation, the ability to subdivide received information into smaller units where this is required to match the underlying network technology. Routers operate by recognizing that a particular network number relates to a specific area within the interconnected networks. They keep track of the numbers throughout the entire process.
Internet
The internet is a worldwide system of interconnected computer networks. It connects millions of computers around the world in a nonhierarchical manner unprecedented in the history of communications. The Internet is a product of the convergence of media, computers, and telecommunications. It is not merely a technological development but the product of social and political processes, involving both the academic world and the government. From its origins in a non-industrial, non-corporate environment and in a purely scientific culture, it has quickly spread into the world of commerce.
The Internet is a combination of several media technologies and an electronic version of newspapers, magazines, books, catalogs, bulletin boards, and much more. This versatility gives the Internet its power.
Technological features
The Internet technological success depends on its principal communication tools, the Transmission Control Protocol (TCP) and the Internet Protocol (IP). They are referred to frequently as TCP/IP. A protocol is an agreed-upon set of conventions that defines the rules of communication. TCP breaks down and reassembles packets, whereas IP is responsible for ensuring that the packets are sent to the right destination.
Data travels across the Internet through several levels of networks until it reaches its destination. E-mail messages arrive at the mail server (similar to the local post office) from a remote personal computer connected by a modem, or a node on a local-area network. From the server, the messages pass through a router, a special-purpose computer ensuring that each message is sent to its correct destination. A message may pass through several networks to reach its destination. Each network has its own router that determines how best to move the message closer to its destination, taking into account the traffic on the network. A message passes from one network to the next, until it arrives at the destination network, from where it can be sent to the recipient, who has a mailbox on that network.
The Internet is a combination of several media technologies and an electronic version of newspapers, magazines, books, catalogs, bulletin boards, and much more. This versatility gives the Internet its power.
Technological features
The Internet technological success depends on its principal communication tools, the Transmission Control Protocol (TCP) and the Internet Protocol (IP). They are referred to frequently as TCP/IP. A protocol is an agreed-upon set of conventions that defines the rules of communication. TCP breaks down and reassembles packets, whereas IP is responsible for ensuring that the packets are sent to the right destination.
Data travels across the Internet through several levels of networks until it reaches its destination. E-mail messages arrive at the mail server (similar to the local post office) from a remote personal computer connected by a modem, or a node on a local-area network. From the server, the messages pass through a router, a special-purpose computer ensuring that each message is sent to its correct destination. A message may pass through several networks to reach its destination. Each network has its own router that determines how best to move the message closer to its destination, taking into account the traffic on the network. A message passes from one network to the next, until it arrives at the destination network, from where it can be sent to the recipient, who has a mailbox on that network.
Pizza Stone
A pizza stone is a flat stone or piece of ceramic or earthenware used to evenly distribute oven heat to pizzas or other baked goods, more or less mimicking the effects of cooking a pizza in a masonry oven. The thermal mass and porous nature of the stone used also helps absorb moisture, resulting in a crisp crust.
Small pizza stones can be purchased to fit in any conventional cooking oven. High-end ovens sometimes offer optional pizza stones that are specifically designed for each oven model and may include a specialized heating element. A home made "pizza stone" can also be made by distributing one or two layers of unglazed tiles on top of an oven rack.
To prevent cracking of the stone by thermal shock, the pizza stone should be placed on a cold oven and heated over at least 45 minutes, and it should be allowed to cool down slowly inside the oven after switching it off. Because of the possibility of rapid temperature change, pizza stones should not be left in an oven while it is in self-cleaning mode. Another benefit of pre-heating the stone is that the crust will be crisper.
Some cooks recommend sprinkling cornmeal or breadcrumbs on the pizza stone to prevent the crust from sticking.
The porous nature of pizza stones does have a downside -- the stone will absorb just about anything, including soap. Use a clean, dry brush or plain water to clean the stone.
You can cook great pizza on your Pizza Stone. The key to success is to get your pizza stone hot. That means setting your oven to its highest heat -- typically 525F-550F, and heating your pizza stone for at least 45 minutes before you start cooking. More if you want to cook for a long period. Remember that you are essentially "storing" heat in the pizza stone, and that you will be removing heat each time you cook a pizza. The more you cook, the more you remove. Also, it is important to note that even though the air in your oven might be over 500F, it takes time for the stone to fully heat up.
You will need two tools to make, place and remove your pizza: wooden peel to prepare and set your pizzas, and either a metal peel, or a large metal spatula to remove them. If you are going to throw a pizza party, have 3-4 wood peels on hand so that your guests can be making their pizzas all at the same time. As base of a cooked pizza becomes crisp, it is easier to take your pizza out with a metal tool than a wooden one. The handle of your metal peel should be longer than a regular spatula to safely remove your pizzas from the hot oven.
Make your pizza dough balls and tomato sauce, and you are ready to start. Dust your hands with flour, and take a pizza ball. Flip it over so that the soft bottom side faces up, gently shape the ball into a flat disk, and then start pulling, stretching and turning the disk in the air to make the dough thinner and thinner. Keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where you cannot get the dough thinner without making a hole, put your pizza on a floured wooden peel, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make your pizzas about as thick as a credit card and about 10" in diameter.
Remember that the more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. Try to shape your dough in the air as much as possible, before you lay it on the counter -- it will enjoy not being over-handled, and will reward you with a pizza that is both crisp and delicate.
Place your shaped pizza base on a flour dusted pizza peel. Using a spoon spread just enough tomato sauce to lightly cover the base. You should be able to see the dough through the sauce. Sprinkle on a handful of chopped Mozzarella, and then pour on olive oil in a circular pattern. Add a little salt and oregano.
Test to make sure your pizza is not stuck on your peel by moving the peel forward and backward using short jerks - it should slide easily around. If it does stick, lift it up on one side using your fingers, and throw a little flour underneath. Slide your peel back and forth, and that should loosen the pizza up.
If your pizzas consistently stick to the peel, use more flour underneath your pizza dough before you start decorating. Also, if you have a group of people assembling pizzas, and one sits for a while before you place it in the oven, take care; there is a large chance it will stick. To place your pizza, push your peel toward your pizza peel, and then stop it short just short of the back edge, allowing the pizza to slide off the peel. Pull the peel backward as the pizza slides forward.
The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust, and a dark brown bottom. The crust is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot. Throw on some fresh chopped basil and cut your pizza into eight pieces with a pizza wheel. Enjoy.
Small pizza stones can be purchased to fit in any conventional cooking oven. High-end ovens sometimes offer optional pizza stones that are specifically designed for each oven model and may include a specialized heating element. A home made "pizza stone" can also be made by distributing one or two layers of unglazed tiles on top of an oven rack.
To prevent cracking of the stone by thermal shock, the pizza stone should be placed on a cold oven and heated over at least 45 minutes, and it should be allowed to cool down slowly inside the oven after switching it off. Because of the possibility of rapid temperature change, pizza stones should not be left in an oven while it is in self-cleaning mode. Another benefit of pre-heating the stone is that the crust will be crisper.
Some cooks recommend sprinkling cornmeal or breadcrumbs on the pizza stone to prevent the crust from sticking.
The porous nature of pizza stones does have a downside -- the stone will absorb just about anything, including soap. Use a clean, dry brush or plain water to clean the stone.
You can cook great pizza on your Pizza Stone. The key to success is to get your pizza stone hot. That means setting your oven to its highest heat -- typically 525F-550F, and heating your pizza stone for at least 45 minutes before you start cooking. More if you want to cook for a long period. Remember that you are essentially "storing" heat in the pizza stone, and that you will be removing heat each time you cook a pizza. The more you cook, the more you remove. Also, it is important to note that even though the air in your oven might be over 500F, it takes time for the stone to fully heat up.
You will need two tools to make, place and remove your pizza: wooden peel to prepare and set your pizzas, and either a metal peel, or a large metal spatula to remove them. If you are going to throw a pizza party, have 3-4 wood peels on hand so that your guests can be making their pizzas all at the same time. As base of a cooked pizza becomes crisp, it is easier to take your pizza out with a metal tool than a wooden one. The handle of your metal peel should be longer than a regular spatula to safely remove your pizzas from the hot oven.
Make your pizza dough balls and tomato sauce, and you are ready to start. Dust your hands with flour, and take a pizza ball. Flip it over so that the soft bottom side faces up, gently shape the ball into a flat disk, and then start pulling, stretching and turning the disk in the air to make the dough thinner and thinner. Keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where you cannot get the dough thinner without making a hole, put your pizza on a floured wooden peel, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make your pizzas about as thick as a credit card and about 10" in diameter.
Remember that the more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. Try to shape your dough in the air as much as possible, before you lay it on the counter -- it will enjoy not being over-handled, and will reward you with a pizza that is both crisp and delicate.
Place your shaped pizza base on a flour dusted pizza peel. Using a spoon spread just enough tomato sauce to lightly cover the base. You should be able to see the dough through the sauce. Sprinkle on a handful of chopped Mozzarella, and then pour on olive oil in a circular pattern. Add a little salt and oregano.
Test to make sure your pizza is not stuck on your peel by moving the peel forward and backward using short jerks - it should slide easily around. If it does stick, lift it up on one side using your fingers, and throw a little flour underneath. Slide your peel back and forth, and that should loosen the pizza up.
If your pizzas consistently stick to the peel, use more flour underneath your pizza dough before you start decorating. Also, if you have a group of people assembling pizzas, and one sits for a while before you place it in the oven, take care; there is a large chance it will stick. To place your pizza, push your peel toward your pizza peel, and then stop it short just short of the back edge, allowing the pizza to slide off the peel. Pull the peel backward as the pizza slides forward.
The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust, and a dark brown bottom. The crust is crunchy on the outside and soft and delicate on the inside. Everything is steaming hot. Throw on some fresh chopped basil and cut your pizza into eight pieces with a pizza wheel. Enjoy.
Cell Phones Features
Things You Never Knew Your Cell Phone Could Do
For all the folks with cell phones. This should be printed and kept
in your car, purse, and wallet. Good information to have with you.
The following can be done in times of emergencies. Your mobile phone can actually be a life saver or an emergency tool for survival. Check out the things that you can do with it.
Emergency
The Emergency Number worldwide for Mobile is 112. If you find yourself out of the coverage area of your mobile network and there is an emergency, dial 112 and the mobile will search any existing network to establish the emergency number for you, and interestingly, this number 112 can be dialed even if the keypad is locked. Try it out.
Have you locked your keys in the car?
Does your car have remote keyless entry? This may come in handy someday. Good reason to own a cell phone: If you lock your keys in the car and the spare keys are at home, call someone at home on their cell phone from your cell phone. Hold your cell phone about a foot from your car door and have the person at your home press the unlock button, holding it near the mobile phone on their end. your car will unlock. Saves someone from having to drive your keys to you. Distance is no object. You could be hundreds of miles away, and if you can reach someone who has the other 'remote' for your car, you can unlock the doors (or the trunk).
Editor's Note: It works fine! We tried it out and it unlocked our car over a cell phone!'
Hidden Battery Power
Imagine your cell battery is very low. To activate, press the keys *3370#. Your cell phone will restart with this reserve and the instrument will show a 50% increase in battery. This reserve will get charged when you charge your cell phone next time.
How to disable a STOLEN mobile phone?
To check your Mobile phone's serial number, key in the following digits on your phone: *#06#. A 15-digit code will appear on the screen. This number is unique to your handset. Write it down and keep it somewhere safe. When your phone gets stolen, you can phone your service provider and give them this code. They will then be able to block your handset so even if the thief changes the SIM card, your phone will be totally useless. You probably won't get your phone back, but at least you know that whoever stole it can't use/sell it either. If everybody does this, there would be no point in people stealing mobile phones.
Free Directory Service for Cells
Cell phone companies are charging us $1.00 to $1.75 or more for 411 information calls when they don't have to. Most of us do not carry a telephone directory in our vehicle, which makes this situation even more of a problem. When you need to use the 411 information option, simply dial: (800)FREE411, or (800) 373-3411 without incurring any charge at all. Program this into your cell phone now.
For all the folks with cell phones. This should be printed and kept
in your car, purse, and wallet. Good information to have with you.
The following can be done in times of emergencies. Your mobile phone can actually be a life saver or an emergency tool for survival. Check out the things that you can do with it.
Emergency
The Emergency Number worldwide for Mobile is 112. If you find yourself out of the coverage area of your mobile network and there is an emergency, dial 112 and the mobile will search any existing network to establish the emergency number for you, and interestingly, this number 112 can be dialed even if the keypad is locked. Try it out.
Have you locked your keys in the car?
Does your car have remote keyless entry? This may come in handy someday. Good reason to own a cell phone: If you lock your keys in the car and the spare keys are at home, call someone at home on their cell phone from your cell phone. Hold your cell phone about a foot from your car door and have the person at your home press the unlock button, holding it near the mobile phone on their end. your car will unlock. Saves someone from having to drive your keys to you. Distance is no object. You could be hundreds of miles away, and if you can reach someone who has the other 'remote' for your car, you can unlock the doors (or the trunk).
Editor's Note: It works fine! We tried it out and it unlocked our car over a cell phone!'
Hidden Battery Power
Imagine your cell battery is very low. To activate, press the keys *3370#. Your cell phone will restart with this reserve and the instrument will show a 50% increase in battery. This reserve will get charged when you charge your cell phone next time.
How to disable a STOLEN mobile phone?
To check your Mobile phone's serial number, key in the following digits on your phone: *#06#. A 15-digit code will appear on the screen. This number is unique to your handset. Write it down and keep it somewhere safe. When your phone gets stolen, you can phone your service provider and give them this code. They will then be able to block your handset so even if the thief changes the SIM card, your phone will be totally useless. You probably won't get your phone back, but at least you know that whoever stole it can't use/sell it either. If everybody does this, there would be no point in people stealing mobile phones.
Free Directory Service for Cells
Cell phone companies are charging us $1.00 to $1.75 or more for 411 information calls when they don't have to. Most of us do not carry a telephone directory in our vehicle, which makes this situation even more of a problem. When you need to use the 411 information option, simply dial: (800)FREE411, or (800) 373-3411 without incurring any charge at all. Program this into your cell phone now.
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- Camlachie, Ontario, Canada
- I created this blog to share my experience and knowledge with you. I have been collecting information for a long time, my collection has become so large that I decided to share it with you. I hope that you find this site informative enough to visit it again.