winlinuxios.ga

Non ho trovato il testo dell'emendamento presentato dalla maggioranza, in ogni caso un riassunto è qui, dal Corriere della sera: https://roma.corriere.it/notizie/cronaca/22_novembre_30/rave-pene-solo-per-raduni-musicali-non-autorizzati-0ca43efb-9693-4e7b-8e23-7c9c29a83xlk.shtml
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Ciao a tutti, dal titolo avrete capito sicuramente poco quindi cercherò di esprimermi meglio qui sotto.
Tempo fa conobbi una persona che si è subito rivelata una persona buona e gentile nei miei confronti (nulla di che, come una persona civile). Siamo rimasti un po in contatto per poi perderci di vista.
Vengo a scoprire a distanza di un anno che questa persona è rimasta coinvolta in un omicidio scontando una pena di parecchi anni. Vi lascio immaginare la mia reazione alla notizia, devo dire che mi aveva sconvolto abbastanza.
Ragionando un po su mi sono detto che comunque sia, la mia opinione che mi ero fatto su di lui non era cambiata. Ho conosciuto una persona gentile e civica e nonostante ha fatto quel che ha fatto, ha scontato una pena pagando le conseguenze dei suoi atti.
Sentendo opinioni altrui, di amici principalmente, non bisogna avere a che fare con questa persona perche ha sbagliato enormemente ma io rimango dell idea che nonostante le persone sbaglino, debbano in qualche modo essere rintegrate nel contesto sociale e questa persona lo sta facendo bene.
Volevo sentire la vostra opinione a riguardo. Grazie

http://colart.s3.amazonaws.com/assetfiles/1ae88f76-305a-4970-afe2-c66b9820937c.pdf
Winsor & Newton has very strangely reclassified some paints that used to be Lightfastness I to Lightfastness II. See link above.
This includes:

• Bismuth Yellow PY184
• Winsor Orange PO73 (pyrrole orange)
• Winsor Red PR254 & PR255 (pyrrole red)
• Quinacridone Red PR209
• Bright Red PR254 (pyrrole red)

All of these pigments are normally listed as ASTM LF I by all other sources.
Mysteriously, W&N's new "Cadmium-Free" colors with mystery pigments are all listed as LF I on that chart, but surely they must contain bismuth and pyrrole pigments if they don't contain cadmium.
What's going on here? Is this a marketing ploy to make people doubt less expensive colors so they buy the more expensive "Cadmium-Free" colors? Or has Winsor & Newton been buying cheap pigments and putting them into supposedly "artist" quality paints?

Hello all, I am looking to pay someone for a stata job which involves running codes to create output. I struggle with the coding aspect so please, let me know !

A few days ago I read more than one post that were aimed at doing probably some kind of propaganda and possibly ruining the reputation of some countries. I noticed that OP of one particularly post was pretty biased, some of what he claimed probably wasn't true. So I decided to do this post to try to inform people. I tried being the less biased I could (I am from Italy) and tried to support what I said attacching some links that redirect you to other website where the informations can be found.
Beware, countries that export good table olives don't necessarily have the best olive oil and vice versa.
1) Are olive oil and extra virgin olive oil the same thing?
No, the differences are based on the production method. In short, the extra virgin olive oil is the purest, cold extracted and without added chemicals, additionally it also has its own characteristic values ​​that must comply with the thresholds to be classified as high quality (free fatty acid content of not more than 0.8 g per 100 g (0.8%)). What is interesting to know is that it is the EXTRA VIRGIN olive that is the good and nutritious one scientific papers and healthy diets often talk about, not the simple olive oil. https://en.wikipedia.org/wiki/Olive_oil#Commercial_grades
From now on I will refer only to the extra virgin olive oil since that is what we are interested in, the acronym is EVOO (Extra Virgin Olive Oil).
2) Can EVOO oil also be used for cooking?
Eating it raw, drizzling it over already cooked food would be ideal because it retains its "superfood" properties but it can also be used for cooking, sure, that's what most of the Mediterranean countries do: using it for cooking. The heat tends to weaken some of its nutritional factors, but the beneficial factors are still high and therefore it remains better than other alternatives. As for frying, however, it is not recommended, at that point there are better alternatives.
3) Who are the countries that produce the most EVOO ?
I don't know the exact numbers, the numbers found online refer to the generic olive oil, not the EVOO one. On a world level, however, the major producers overlook the Mediterranean coast (both on the Middle East coast, as well as on the European and North African coast) but recently it is also produced elsewhere (Australia, United States and South America). In any case, the major producers in recent years are in order respectively: Spain and Italy, a few decades ago the positions were reversed.
4) What is the best EVOO oil?
If the oils are high quality EVOOs then they are good wherever they come from regardless of the country. Yes there are differences but the differences are many since there are many species of olives with many different breeds, the important thing is to pay attention to the fact that it is actually Extra Virgin olive oil and that it is well preserved so as not to alter its properties, for example it is better to buy oils bottled in dark and non-transparent bottles, it is good to also learn how to read the label well both in front and behind.
5) Since the most popular oils (in Europe) are Italian and Spanish, what is the difference between these two?
It is difficult to make a generalization because, as I said before, there are many species of olives and the countries have many different varieties within which, depending on the place of production, will have different characteristics. But in summary it can be said that fresh Italian EVOO just extracted has a greenish color, the Spanish one is lighter and yellowish; the Italian one has a herbal aroma, the Spanish one is more nutty and fruity. Italian technically has higher levels of cycloartenol (a sterol that lowers cholesterol levels). Spanish production is concentrated in a few regions, in Italy it is cultivated not only in the South but also in the North, especially in the coastal areas or near the large lakes (Lake Garda).
6) Is it true that Italy cheats as far as production is concerned?
No, Italy as a country does not cheat in production, on the contrary it has always tried to adopt labeling solutions to protect consumers and producers, but the European Union very often with its slow bureaucracy and its regulations that override the national ones doesn't approve or kind of obstructs Italian regulations.
7) But how? I heard that Italy takes oil from other countries and bottles it and sells it as Italian, is that true?
Here we need to make a great distinction. Very often the producers are not the ones who bottle their oils but they rely on the bottlers, the bottlers are sometimes large corporations that profit both on the customer (selling it at the highest possible price to make a profit) and on the producer (buying it from them at the cheapest possible). In Italy there are large corporations of bottlers (In Pain too, but apparently less)that penalize both Italian and foreign producers at times. Some bottlers are honest and do nothing more than offer a service to producers who do not want or they cannot bottle their own oil by themselves, but there are also those who are unfair and carry out absolutely incorrect practices. They are not practiced by an entire nation but are practiced by a mafia that is growing more and more, it is not very well known but it does business by making money deceiving consumers. It is known as agri-mafia and operates in several countries, it is not just an Italian phenomenon but we often hear about Italy as a country both predator and prey because Italian products being highly appreciated (by the domestic and foreign markets) are also some of those most at risk of counterfeiting and forgery. What I mean is that very often products that are advertised as Italian are not, but appear to be due to deceptive labels that either use Italian-Sounding names or are very vague and unspecific in stating the accurate origin of the product. Italian products are very often of high quality but to make sure you are buying a truly Italian product, rather than buying a product depending on how its name sounds, read the label and maybe check if the mill and the agricultural company are also specified and check where they are located.
8) Are there international bodies that evaluate EVOOs?
Yes, there are many competitions and fairs worldwide, in which taste is evaluated (the quality is already taken for granted to be high because you need to have high quality to be admitted to the contest). In any case there are some organizations that take the results of the competitions and make a ranking according to the results of the competitions. The results may vary depending on how the calculation is done, some organizations evaluate competitions with the same weight, while others give more weight to some competitions rather than others because certain ones may have greater prestige or other.
The main organizations doing this summary work are: https://www.wboo.org, www.evooworldranking.org
9) I tried to make a summary by analyzing the data of the last few years and the results are:
Spain, Italy, Greece, Portugal in this order here (usually) are the ones that appear most often in the top 10 of the EVOOs; the top 50 and the top 100 in addition to the previous ones also include Turkey, Tunisia, Croatia, Slovenia, France, Morocco, etc.. (This applies to non-organic oils). https://www.wboo.org/worlds-best-olive-oils.html
As far as organic EVOOs are concerned, Italy wins and Spain is second, these two lead and the others that follow are far behind. https://www.wboo.org/worlds-best-olive-oils.html
If instead we want to make the ranking by country with the most awarded EVOOs then the list is: Italy, Spain, Greece, Turkey, Portugal, Croatia, Tunisia, Argentina and so on ... http://www.evooworldranking.org/_IT/top_pais.php
If you want to make sure to truly eat not distorted and blended EVOOs then perhaps it would be better to buy PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) EVOOs. https://www.lookingfortheperfectfood.eu/en/pdo-and-pgi-extra-virgin-olive-oil/
Enjoy your Extra Virgin Olive Oil and remember that the tingling or burning sensation that you could feel in the back of the throat could mean that it is a good quality oil and that it preserved its nutrients. Olives are bitter and it is normal for good quality oil to be slightly bitter, rather if the oil has a very bland taste it could mean that it is not of excellent quality. Eat it with warm crusty bread and feel its fragrance and aroma, enjoy it with salads, drizzle it onto cooked meats and fish, etc... But don't you dare say butter is better. /s

Hello, I am working on translating a piece of stata code to python.
I have:

cap confirm variable anc_ever anc_attendant if !_rc { replace anc_ever = 1 if !mi(anc_attendant) } 

I am able to follow along up until the 3rd line. What is the !mi(anc_attendant) part of the code doing?