Tuesday, November 26, 2013

Day 1 :: 10D TAIWAN :: TREKS + SHOPPING + FOOD

Day 1 (F&E + Night Market)
SIN TPE 5hrs Flight Time
Taiwan Taoyuan International Airport - Jiufen, Ruifang District, Taiwan (3hrs)

Total Travelling 8hrs
Jiufen (九份; Jiǔfèn), historically spelled Chiufen and alternately spelled Jioufen, is a small town in north Taiwan.

Until the 1950's, Jiufen was a prosperous gold mining town. The town went into sharp decline when mining was discontinued. The quaint streets, tea houses and stunning views of the Pacific Ocean saved it from becoming yet another anonymous mining ghost town. Jiufen is now a popular tourist destination for Taipeites eager to relive scenes from the past. It has provided the setting for several period movies.

Getting There By Train
From Taipei, take the train north to Ruifang Station. From Ruifang take the Keelung Transit bus to Jiufen. Exit the Ruifang Train Station and turn left staying on the busy street right in front of the train station. Staying on the right hand side of the street keep walking straight until you pass a police station. The bus stop heading to Jiufen and Jinguashi will located a little past the police station.

The bus trip is roughly 15 minutes. Not all buses are equipped to show the correct driving direction or have bilingual signs.

Accommodation - Chiu Chunt Dint Inn 

Night Market



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Day 2 Intinerary 

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Tuesday, October 29, 2013

10D Mt Kilimanjaro Lemosho Trek + 3D Taranguire Safari

Lemosho Route Itinerary

There are several possible variations to the Kilimanjaro Lemosho route, so don't be surprised if you see an intinerary that mentions different camps and different heights...
The itinerary below describes a seven night/eight day Kilimanjaro climb on the Lemosho Route.

Like Machame this trek can be shortened if you skip the night in the Karanga Valley and instead walk straight from the Barranco Huts to the Barafu Huts in one day.

Some operators also skip the second night at Shira One, making it a VERY strenuous six day trek.

The trek can be extended by adding an extra night at Moir Huts for acclimatisation.

For experienced mountaineers there is also a challenging and dangerous specialist version via the Western Breach.

(Note: altitudes and distances are approximations. Different sources will give you different numbers.)

Starting Point: Londorossi Gate (2100 m/6900 ft)

Duration: 7-10 days

Day 1 - Londorossi Gate/Lemosho trail head - Big Tree Camp (Mti Mkubwa) (2650 m/8695 ft)
Walking distance: 6 km/3.7 miles
Walking time: 2-3 hours
Altitude gain: 550 m/1795 ft
The starting point for the Lemosho Route is the Londorossi Gate. It is a two to three hour drive to get there and on this first day you may well spend more time driving and waiting around at the gate than you will be walking.

Londorossi (name for the village and the park gate) looks like something pulled out of a cheap Western. The place is entirely made out of wood. The high timber fences you see are supposed to keep the wildlife out.

That already indicates the advantage of taking this less trafficked route. You do indeed have a better chance to see some wildlife on the first days.

In fact, you very well may right then and there: a troop of the beautiful black and white Colobus monkeys have taken up residence in the trees right next to the park ranger quarters. Check them out while you are waiting for the registration and permits to be organised... The usual start of a Kilimanjaro climb!

After the registration at the gate you have to return the way you came, about ten minutes through some fields and cypress plantations, to get to the trail head. Some call it Londorossi, some Lemosho Glades, some Simba.

Another gate, another fee—paid to the forest authority for maintainig the road.

You follow the muddy road for another 20 minutes until you finally get to the real trail head.

Your trek begins in dense, misty rainforest. The forest is beautiful, like out of a fairy tale. It is full of smaller wildlife, colobus and blue monkeys being the most conspicuous. In the early days, shortly after the route was established, you had to be accompanied by an armed ranger here because of the water buffaloes. The much larger number of climbers these days means bigger animals are are rarely seen.

This very first day on the Lemosho Route has several steep sections to get the pump pumping, but it only takes two to three hours to reach your fist campsite, the Big Tree Camp or Mti Mkubwa. (The official name is Forest Camp but nobody calls it that.)

It's a lovely camp, located, as the name says, under a big tree and with plenty of monkeys and birds around. Even if you don't see them, you should hear them in the evenings and mornings.

Day 2 - Big Tree Camp - Shira I (3480 m/11420 ft)
Walking distance: 8 km/5 miles
Walking time: 4-5 hours
Altitude gain: 830 m/2725 ft


The second day may be "only" a four to five hour walk, but it won't be a short day. The trail is very steep today and you will take many breaks.

Once you reach the first major ridge, you leave the forest behind and enter the moorland with its giant heathers, as you work your way up towards the Shira Plateau.

There are a couple more steep ridges, offereing great views, a well deserved break, and a descent in the valley on the other side.

Eventually, some time after lunch, the path flattens out. (Did I mention the path is steep?) Before you know it you are standing on the edge of the Shira Plateau at 3612 m (11840 ft): Kibo is straight ahead of you, the Shira Ridge to your right and you are overlooking the plateau below.

Yes, below. It's all downhill from here. Your next camp, Shira I, is at 3480 m (11420 ft).

If all this sounds strenuous don't be put off. You have all the time in the world. Many climbers name this as their favourite day of the walk.

Day 3 - Shira I - Shira Huts (3850 m/12630 ft) via Shira Cathedral
Walking distance: 11 km/6.8 miles
Walking time: 6-8 hours
Altitude gain: 370 m/1210 ft
There are many different possibilities on day three, many variations to the route. The more common version takes you directly across the plateau. The walk leads steadily uphill but is nowhere near as steep as yesterday.

After one to one and a half hours you reach the junction of the Lemosho Route and the four wheel drive track that is the beginning of the Shira Route. This is the location of the Simba Cave Campsite (3590 m/11780 ft) on the side of the Simba River.

Another hour to hour and a half, and you reach your most likely final destination, the Shira Huts camps.

People trekking with a higher end operator may instead take the turn off half way between the route junction and the Shira Huts, and spend the night at the quieter Fischer Campsite(3885 m/12745 ft), which is some way off the main trail.

Some companies may even use Fischer as a lunch stop only and continue to Moir Huts (4140 m/13579 ft).
There is also the option to stay at Shira Huts and make the detour to Moir Huts tomorrow.

This was the more common straight route. There is another, much more interesting and longer option for day 3: a detour to the southern edge of the rim and the Shira Cathedral, including a climb to its summit (3720 m/12200 ft).

Yes, it makes for a much longer day, but it is a very scenic and varied walk, with great views all the way, and don't forget the benefits of the additional acclimatisation you get by climbing to the top of the Cathedral.

Find an operator who takes the detour. It's worth it.

Day 4 - Shira Huts - via Lava Tower (4640 m/15220 ft) - Barranco Huts (3985 m/13070 ft)
Walking distance: 9 km/5.6 miles
Walking time: 6-8 hours
Altitude gain: 135 m/440 ft (790 m/2590 ft to Lava Tower)

Today, first thing in the morning, you will tackle the Barranco Wall.

There are stories about the Barranco Wall "requiring significant climbing experience", being "almost impossible" or "perilously dangerous". That's nonsense.

It is strenuous to climb and it is very steep. And if you never set foot on any mountain in your life it may in places appear a little precarious. But in no way does it require climbing experience!

The wall is exposed and you will use your hands to steady yourself, but you can pretty much walk all the way to the top. Only at a few points do you need to scramble. (And you don't need experience to scramble...)

Don't forget to turn around every now and then and admire the views, including the line of climbers/ants behind you.

The wall takes about an hour and a half to scale, and as you come over the final ridge you are met with a breathtaking view of Kibo, which all of a sudden looks a lot closer!

You'll have a short break to enjoy the stunning views, and then it's down again on a much gentler slope. From here it's another couple of hours over volcanic scree and through several small, sheltered valleys, until you reach the Karanga Valley Camp.

The narrow and steep Karanga Valley is a green oasis, albeit a cold, windy one. The camp is on the other side of the valley (another climb...) and you can spend the afternoon resting, exploring, or chasing that perfect picture of one of the iridescent, malachite sunbirds that live here...

Day 5 - Barranco Huts - Karanga Camp (4040 m/13255 ft)
Walking distance: 5.5 km/3.5 miles
Walking time: 4-5 hours
Altitude gain: 55 m/185 ft
Congratulations to you, for you have done well!!

The walk today is short. You leave the Karanga Valley on an easy but steep path, through an increasinlgy inhospitable landscape, with the Southern Glaciers looming to your left. The path keeps getting steeper until you reach the Barafu Camp for lunch.

This is the benefit of having the extra night at Karanga in your schedule. You have plenty of time to eat, rest and recover, prepare everything for the summit attempt, maybe even go on a short acclimatisation walk, eat some more, and then have an early night. Tonight it the night...

Barafu Camp has an otherworldy feel to it, perched on an exposed ridge in a bleak and barren landscape... Do familiarise yourself with the area before the sun goes down! It is quite possible to simply step of the edge if you have to stumble around in the dark to find the toilet...

Day 6 - Karanga Camp - Barafu Huts (4680 m/15360 ft)
Walking distance: 3.5 km/ 2.2 miles
Walking time: 4-5 hours
Altitude gain: 640 m/2105 ft

I hope you arrived at Barafu Camp early enough to get plenty of rest. (Climbers on shorter treks skipped the Karanga Camp and may not have.).

Your day pack should be ready with everything you will need tonight: rain gear if you aren't wearing it anyway, enough water, hand warmers, balaclava... You should have fresh batteries in your head torch and camera and you should already be wearing the right clothes. Make sure everything you are wearing is bone dry!

This day will likely go down in your memory as the most physically challenging day in your whole life. Likely it will also be one of the earliest starts you ever made...

Your guides will wake you up some time between 11 pm and 1 pm. There will be some hot drinks and maybe some food, but mostly it's a matter of crawling out of your sleeping bag, putting on a few more layers of clothes, your boots and your head torch. Grab your day pack and off you go...

After an initial little scramble over some small cliffs to get out of the Barafu Camp, the path becomes easier to follow. But it doesn't take long and you reach a sharp turn to the left. And then it starts, the endless succession of switchbacks, snaking back and forth, back and forth, up the steep slope of loose, volcanic scree that is the side of Kibo Peak.

As steep as the slope is, due to the many switchbacks the path itself isn't all that bad. However, the scree is lose and you keep sliding down, and nothing's easy without oxygen. The air is incredibly thin, getting thinner all the time.

You may feel horrible. Don't push yourelf too hard. Take all the time you need and for goodness sake don't let anyone pressure you into moving faster than you feel comfortable to. Steady, steady, one tiny little step after the other.

Other groups overtaking you? Let them go!

It doesn't matter if you reach Uhuru Peak or even the rim in time for sunrise. It only matters that you reach it and that you will be able to get back down safely! You can not move too slowly on Kilimanjaro.

The people who do not feel the effects of the altitude are few and far between. Hopefully the worst you have to deal with is a headache and the occasional wave of nausea. Throwing up is not as uncommon as you might hope and is no reason for concern. (It's just awful...)

It's impossible to have long breaks in these temperatures. The cold starts creeping into your hands and feet first, then into your whole body.

When you cross a frozen stream and notice some boulders you are very close! It's about 30 minutes to the rim from here, but that last bit of slope is cruel, the steepest and hardest part of the whole night... But you won't be giving up now, right?

It takes most people five to six hours to reach Stella Point. If you are among the slower climbers, don't worry. The break of dawn invariably provides a much needed boost of energy for those last metres, and before you know you will be up there, admiring the rising sun from 5752 m/18871 ft.

Congratulations to you, for you have done well!!

The park authorities will reward you with a certificate, even if you decide not to continue along the crater rim past the glaciers to Uhuru Peak.

The good thing about reaching the crater rim at Stella Point rather than Gilman's (like the Rongai and Marangu route would): it may be harder to reach the rim, but from here to Uhuru peak it's only 45 minutes. A piece of cake... (Not!)

Even though most consider the climb up to Stella Point the hardest part, the walk around the rim can prove challenging, too.

The more time you spend at this extreme altitude, the more you will feel it. The path rises steadily. It may not look steep, but by now every step uphill can be a battle...

(Mind you, for other people it's a breeze, but it's certainly better to be prepared for the worst and find it easier than expected, than the other way around.)

Congratulations again. What you just accomplished is truly impressive and no matter what you expected, the reality of it will be totally different. Some people get very emotional, some are on a big high, some are so dazed, they barely take any notice at all... There is no way to describe or imagine the experience of climbing to nearly 6000 m altitude.


It's time for hugs and photos. There won't be time for much else, because it will be too cold and also too dangerous to remain at this altitude for more than a few minutes.

You probably don't have the tiniest little bit of energy left now. Well, guess what? The day has only begun and it's another long day...

You now have to drag yourself back to Stella Point. From there it's nearly 1100 m down, down, down... Until you get back to Barafu. The descent is cruel on the knees and you will appreciate the walking poles!

If you scree run then this isn't too bad. It's actually quite fun. And fast! But pity those who have to stagger back down the same way they came up, switchback for painful switchback...

Lunch should be waiting for you at Barafu. You just want to collapse and sleep; you can not imagine getting up from that chair again. But after what you have done to your body today it is not safe to remain at this altitude. You have no choice but to pack up your gear and keep going, the sooner the better. Down and down you go, for several more hours, to Millenium Camp or Mweka Huts, whichever your tour company chose.

What will happen now is something of a miracle. Because as you descend further there will be air again. Oxygen! Lots of it!

Oxygen is life and that is exactly what will be injected back into you. You may not believe this now, but there is a good chance that after this additional descent you may feel better and have more energy than you did at lunch time.

Dinner is often a much livelier affair, with everybody's eyes shining as they recount the experiences of the day. And I have no doubt that you will sleep well tonight!

Day 7 - Summit attempt via Stella Point (5752 m/18871 ft) to Uhuru Peak (5895 m/19340 ft) and descent to Millenium Camp (3820 m/12530 ft) (or to Mweka Hut)
Walking distance: 5 km/3 miles ascent + 10 km/6.2 miles descent
Walking time: 5-6 hrs + 1-2 hours up, 5-6 hours down (the overall walking time may vary from 10 - 16 hours)
Altitude gain: 1072 m/ 3511 ft (Stella Point) or 1215 m/3980 ft (Uhuru Peak)
Descent: 2075 m/6810 ft

After beakfast you set off, down, down, down again... It's your last day on the mountain and you may have trouble getting enthusiastic about your surrounds.

What you will probably notice more is the fact that the path is rather steep, and that the steps on the steepest sections are hell for your abused knees...

The day takes you through some really pretty forest with lots of birdlife. Try to muster some interest. It may distract from the pain...

Once you get to the gate you'll have to endure some more formalities, but eventually you will say good bye to your guides (a sad and emotional moment), climb into the vehicle waiting for you and be whisked away to your hotel for hot showers and cold beers.

Day 8 - Millenium Camp - Lemosho Gate
Walking distance: 20 km/12.5 miles
Walking time: 5 hours
Descent: 1990 m/6530 ft

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Monday, October 21, 2013

Freezing 31 Ways to Save Time & Money

What would we find in your freezer?


1] CHEESE
You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

2] HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST
Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

3] FRUIT
When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

4] RICE
Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

5] PIES
Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

6] CORN
An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

7] TOMATOES
Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

8] PASTA
Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

9] FLOUR AND OTHER GRAINS
Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

10] PESTO
Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

11] MASHED POTATOES
Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

12] COOKIE DOUGH
Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

13] SOUPS AND CHILI
Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

14] BROTH AND STOCK
Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

15] SANDWICHES
When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze.when you want one, grab out of the freezer, microwave, and enjoy.

16] POTATO CHIPS, CRACKERS, & PRETZELS
Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

17] MILK
Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

18] JUICE
Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

19] BREAD & BAKED GOODS
When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

20] BUTTER CREAM FROSTING
Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

21] TOMATO PASTE
Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

22] DICED VEGGIES
Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

23] HOMEMADE & STORE_BOUGHT DOUGH
You can freeze all kinds of homemade dough – pizza dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

24] EGGS
Crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

25] SHREDDED CHICKEN
Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

26] LEMON/LIME JUICE & ZEST
Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

27] HERBS
Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

28] MARINATED MEAT
Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

29] HOMEMADE CASSEROLES
When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.

You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

30] FISH STICKS
Forget the premade fish sticks. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before putting into bags to freeze.

31] HAMBURGER
Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if if you're going to bake it, it doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

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Sunday, October 6, 2013

LED LENSOR SEO SERIES

I have been procrastinating since April 2013 to review this LED LENSER SEO SeriesI will be doing a review on this product soon when I get to Taiwan trekking Taroko Gorge this coming November 2013.


OFFICIAL COMPANY BACKGROUND
In 2011, the Leatherman Tool Group acquired German light manufacturer, LED Lenser. The brand and companies are run separately, under the Leatherman Tool Group, Inc. umbrella.

Product INFO - LED LENSOR SEO SERIES
LED LENSER® SEO stands for a young, exciting headlamp range with bright colors, a cool design and excellent lighting power. Thanks to the spectacular packaging and innovative forms, the models are also designed to appeal to a completely new target group. The potential SEO customer is active, sporty and self-confident with their own style. The LED LENSER® SEO series does justice to the needs of this group. In addition to the shape, the lamps are characterized by their low weight and innovative functions, for example the OPTISENSE Technology of the LED LENSER® SEO 7R. An LED LENSER® SEO is as colorful and unique as the people who want to use it: Everyone can find their own color, functional scope and, at the end of the day, their own price in the SEO Series.

SEO® 7R LED headlamp

The LED LENSER® SEO® 7R is ideal for the environmentally conscious user. The top model is rechargeable and offers more light performance than the other models of the series. An innovative dimming function regulates the output of the light power with regards to the reflecting light, therefore the blare effect can be avoided. The LED LENSER® SEO® 7R combines the best functions of the series in a modern design.

Features
- Rechargeable
- SMART Light Technology (SLT)
- Advanced Focus System (AFS)
- Rotating head
- Optisense Technology
- Glare-Free red LED light
- Exchangeable headband
- Carabiner
- Transport securing mechanism
- High comfort level
- Low weight
- 1x battery pack
- 1x charger
- 1x washable headband
- Carabiner
- Operating instructions/manual


Retailer
A.I.M. Spec Tactical Concept Store

Blk 505 #02-221/222 Beach Road
Golden Mile Food Centre
Singapore 199583

Mobile : +65 6294 6021

Web : www.aimspec.com.sg

Contact : Winston Choo (Mobile +65 9690 5966)

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Thursday, August 22, 2013

MERINO WOOL

What is Merino Wool ?

The Merino is an economically influential breed of sheep prized for its wool. The breed is originally from central Spain (Castille), and its wool was highly valued already in the Middle Ages. Today, Merinos are still regarded as having some of the finest and softest wool of any sheep. Poll Merinos have no horns (or very small stubs, known as scurs), and horned Merino rams have long, spiral horns which grow close to the head.

The Merino is an excellent forager and very adaptable. It is bred predominantly for its wool, and its carcase size is generally smaller than that of sheep bred for meat. South African Meat Merino (SAMM), American Rambouillet and German Merinofleischschaf have been bred to balance wool production and carcase quality.

Characteristics
Merino wool is finely crimped and soft. Staples are commonly 65–100 mm (2.6–3.9 in) long. A Saxon Merino produces 3–6 kg (6.6–13 lb) of greasy wool a year, while a good quality Peppin Merino ram produces up to 18 kg (40 lb). Merino wool is generally less than 24 micron (µm) in diameter. Basic Merino types include: strong (broad) wool 23–24.5 µm, medium wool is 19.6–22.9 µm, fine 18.6–19.5 µm, superfine 15–18.5 µm and ultra fine 11.5–15 µm. Ultra fine wool is suitable for blending with other fibers such as silk and cashmere. New Zealand produces lightweight knits made from Merino wool and possum fur.

The term merino is widely used in the textile industries, but it cannot be taken to mean the fabric in question is actually 100% merino wool from a Merino strain bred specifically for its wool. The wool of any Merino sheep, whether reared in Spain or elsewhere, is "merino wool". However, not all merino sheep produce wool suitable for clothing, and especially for clothing worn next to the skin. This depends on the particular strain of the breed. Merino sheep bred for meat do not produce a fleece with a fine enough staple for this purpose.

Merino wool is common in high-end, performance athletic wear. Typically meant for use in running, hiking, skiing, mountain climbing, cycling, and in other types of outdoor aerobic exercise, these clothes command a premium over synthetic fabrics. Several properties contribute to merino's popularity for exercise clothing, compared to wool in general and to other types of fabric:

Merino is excellent at regulating body temperature, especially when worn against the skin. The wool provides some warmth, without overheating the wearer. It draws moisture (sweat) away from the skin, a phenomenon known as wicking. The fabric is slightly moisture repellent (keratin fibers are hydrophobic at one end and hydrophilic at the other), allowing the user to avoid the feeling of wetness.

Like cotton, wool absorbs water (up to 1/3 its weight), but, unlike cotton, wool retains warmth when wet, thus helping wearers avoid hypothermia after strenuous workouts (climbs) or weather events. Like most wools, merino contains lanolin, which has antibacterial properties. Merino is one of the softest types of wool available, due to finer fibers and smaller scales. Merino has an excellent warmth-to-weight ratio compared to other wools, in part because the smaller fibers have microscopic cortices of dead air, trapping body heat similar to the way a sleeping bag warms its occupant.

10 Things That Make Merino Wool Great

Merino wool is just one of the many types of wool available for making blankets and other warm textile products. However, there are many reasons that merino wool is the number one choice for these types of products. Take a look at these ten reasons that merino wool is so great: 

1] It is soft to the touch. One of the main reasons that merino wool is so attractive for products that are going to touch the skin is because it feels so good to the touch! It is a very soft type of wool that is cozy and comfortable. In fact it’s one of the softest types of wool available. 

2] It isn’t excessively fuzzy. The one drawback of some of the other types of soft wool that you can find today is that they are really, really fuzzy. While they’re nice to the touch, they tend to shed all over everything. This can get frustrating. Merino wool is nice because it has that great soft feeling but isn’t excessively fuzzy and so it doesn’t shed a lot.

3] Merino wool isn’t itchy. Many other natural fibers tend to be itchy. This is uncomfortable for adults and can be intolerable for children. This isn’t a problem with merino wool. This type of wool is actually made from keratin, the same thing that human skin is made from, so there’s no uncomfortable itch to contend with. It feels totally natural.

4] Merino wool regulates temperature really well. What this means is that an item will be cool when it is warm out and warm when it is cool out. For this reason merino well is sometimes used in the making of exercise clothing! At a more practical level, it means that the blankets made from merino wool tend to be comfortable all year long.

5] Merino is a highly absorbent type of wool. It actually can hold a lot of moisture before it begins to feel damp. Even if it does get wet, merino wool won’t get cold (in contrast to cotton).

6] It is an affordable type of wool. This means that the products that are made from it can also be affordable. That’s certainly important to most people!

7] It can easily be blended with other wools as well as synthetic materials. There are many reasons that this may be done. For example, there is a cashmere-merino blend that is particularly soft and nice for making luxurious items. On the other hand, mixing merino wool with polyester or another synthetic material may make it easier to wash.

8] Merino actually has anti-bacterial properties! It contains lanolin, which is where these properties come from. That’s a nice perk for when this type of wool is used to make items for babies and children.

9] It is naturally odor-resistant. That means that you don’t have to wash merino wool products constantly because they stay basically clean for a long time even with frequent use. They naturally smell nice!

10] Merino wool is fire-resistant. This is one of the least flammable natural fibers. If you want a blanket that you can set near a campfire with then choose one made with merino wool!