litter

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a sequence of litter
on John Penn St;

an empty can of Gordon's Pink Gin & Tonic premix
The light and refreshing-tasting Gordon's Premium Pink Distilled Gin is perfectly mixed with tonic and ready to drink in a 250ml can. Gordon's Premium Pink Distilled Gin balances the crisp, distinctive juniper taste of Gordon's with the sweetness of raspberries, strawberries and a tang of redcurrant. All perfectly mixed with tonic. Inspired by an original 1880 recipe from Alexander Gordon.
Delight your senses with Gordon's Premium Pink Distilled Gin & Tonic in a pre-mixed can.
Gordon's London Dry Gin was developed by Alexander Gordon, a Londoner of Scots descent.
He opened a distillery in the Southwark area in 1769. The Special London Dry Gin he developed proved successful, and its recipe remains unchanged to this day. Its popularity with the Royal Navy saw bottles of the product distributed all over the world.
Gordon's gin is triple-distilled and contains juniper berries, coriander seeds, angelica root, licorice, orris root, orange, and lemon peel, though the exact recipe has remained a closely guarded secret since 1769. Only 12 people in the world know this recipe, which includes juniper berries from the world's finest juniper crop, grown in Tuscany, Italy. It differed from others at the time in that it didn't add sugar, which made it a "dry" gin

More than 11 bottles are sold every minute in the UK, where it enjoys a 38.4% share of the market and is regularly drunk by 6.8 million consumers.
It is owned by Diageo GB.
Diageo GB is determined to capitalise on the heritage and popularity of Gordon's, which is still the fourth biggest spirits brand in the country.

Diageo's beverage brands include:[45]
Scotch whisky: Johnnie Walker, Buchanan's, Cardhu, Justerini & Brooks, Bell's, Black & White, White Horse, Logan, Caol Ila, Vat 69, Oban, Talisker, Lagavulin, Glenkinchie, Dalwhinnie, Cragganmore, Clynelish, Singleton including Glen Ord, Dimple, Royal Lochnagar, Glen Elgin, Knockando, Windsor, Grand Old Parr, Auchroisk, Benrinnes, Blair Athol, Dailuaine, Glenlossie, Glen Spey, Inchgower, Linkwood, Mannochmore, Mortlach, Strathmill, Teaninich.
Irish whiskey: Roe & Co
American whiskey: Bulleit, Seagram's Seven Crown
Canadian whisky: Crown Royal, Piehole Whiskey
Brandy: Cîroc VS
Vodka: Smirnoff, Cîroc, Ketel One
Rum: Captain Morgan, Bundaberg, Pampero, Cacique, Myers's, Zacapa
Mixed drinks: Smirnoff Cocktails
Liqueur: Baileys, Sheridan's
Tequila: Don Julio, DeLeón, Casamigos
Gin: Gordon's, Tanqueray, Gilbey's, Aviation Gin
Various: McDowell's
Baijiu: Shui Jing Fang,
Rakı: Yeni Rakı
Cachaça: Ypioca
Beer: Guinness, Tusker, Harp Lager, Kilkenny, Senator, Meta Abo, Smithwick's
a black balloon, deflated

 

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Latex is a stable dispersion (emulsion) of polymer microparticles in water.[1] Latexes are found in nature, but synthetic latexes are common as well.
Latex as found in nature is a milky fluid found in 10% of all flowering plants (angiosperms).[2] It is a complex emulsion consisting of proteins, alkaloids, starches, sugars, oils, tannins, resins, and gums that coagulate on exposure to air. It is usually exuded after tissue injury. In most plants, latex is white, but some have yellow, orange, or scarlet latex. Since the 17th century, latex has been used as a term for the fluid substance in plants, deriving from the Latin word for "liquid."[3] It serves mainly as defense against herbivorous insects.[2] Latex is not to be confused with plant sap; it is a separate substance, separately produced, and with separate functions.

 

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satsuma peel

The Satsuma is type of mandarin and is a distinct, easily recognisable fruit, which is particularly popular in UK. It originates from Japan in its modern form of 3 or 4 varieties, such as Okitsu and Mihowase.
Trees have drooping and spreading habit with dense foliage, and fruit requires lower heat-summation to mature than other mandarins. Fruits are seedless, medium to large, and oblate to obovate in shape, without neck, firmly fleshed, with characteristic of peel puffing.
matures in September when field grown, and in polyhouses with controlled conditions, fruit matures June and July.

 

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blue surgical face mask

The introduction of face masks (Wu et al., 2020) as one of the precautionary measures to slow down the transmission rate of Covid-19 from person to person has resulted in a global shortage of face masks for the most venerable group, which are the HCWs (Wu et al., 2020). According to the WHO estimates, approximately 89 million medical masks were needed to respond to Covid-19 each month (WHO, 2020). This demand has resulted in an unprecedented rise in the global production of face masks which are produced using polymeric materials. Major players in face mask production have therefore scaled up their output. For instance, China increased its daily production of medical masks to 14.8 million as of February 2020 (Xinhua, 2020). Also, according to the Japanese Ministry of economy, trade, and industry (METI), over 600 million order of face masks per month was secured as of April 2020

Disposable face masks (single use face masks) are produced from polymers such as polypropylene, polyurethane, polyacrylonitrile, polystyrene, polycarbonate, polyethylene, or polyester (Potluri and Needham, 2005). They consist of three layers; an inner layer (soft fibers), middle layer (melt-blown filter), and an outer layer (nonwoven fibers, which are water-resistant and usually colored). The melt-blown filter is the main filtering layer of the mask produced by the conventional fabrication of micro- and nanofibers, where melted polymer is extruded through tiny nozzles, with high speed blowing gas

 

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chicken box

Boxes for hot & cold food ranging from chicken legs, thighs, drumsticks and fried chicken.

Boxes made from printed cardboard - an alternative to plastic
Used by fast food outlets, takeaways, restaurants and cafes
Length: 140 mm
Height: 55 mm
Depth: 80 mm
Can hold up to 4 sliced fried chicken breast or 12 chicken thighs
the minimum requirement now is that hens are kept in a cage the size of an A4 sheet of paper, with an extra postcard-sized bit of shared space that allows them to scratch and nest. These are known as enriched cages.

In 1957 the average growth period for an eating chicken to reach slaughter weight was 63 days. By the 1990s the number of growth days had been reduced to 38 and the amount of feed required halved.
But genetic selection to produce birds that work like factory units of production creates serious health problems. Their bones, hearts and lungs cannot keep up. A large proportion of broilers suffer from leg problems. You can see the tell-tale hock burns – dark red patches – on the leg around the knee joint in the shops, which are caused by squatting in dirty litter because their legs hurt or are deformed. Lameness is not just a welfare problem. Birds that sit in foul litter suffer more skin disease. Deaths from heart attacks or swollen hearts that cannot supply enough oxygen to their oversized breast muscles are also common. Because broilers grow unnaturally fast, those which are kept for breeding – and are therefore not slaughtered at six weeks but allowed to reach sexual maturity at about 15-18 weeks – have to be starved, otherwise they would become too big to mate.
The intensively produced broiler is typically kept in an artificially lit shed of around 20,000-30,000 birds. Computers control heating and ventilating systems and the dispensing of feed and water. The water and feed are medicated with drugs to control parasites or with mass doses of antibiotics as necessary. Units are cleaned only at the end of each cycle, so after two to three weeks the floor of the shed is completely covered with faeces and the air tends to be acrid with ammonia.

1 PIECE MEAL​

1 Piece Of Southern Fried Chicken, 1 Fries & 1 Drink

2 PIECES MEAL​

2 Pieces Of Southern Fried Chicken, 1 Fries & 1 Drink

3 PIECES MEAL​

3 Pieces Of Southern Fried Chicken, 1 Fries & 1 Drink

4 PIECES MEAL​

4 Pieces Of Southern Fried Chicken, 1 Fries & 1 Drink