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1. Alexander the Great had eyes of different colors. Namely, brown and blue. This rare phenomenon is called – heterochromia and occurs only in 1% of the world population.

2. Alexander had a tall face and a sharp voice.

3. Unbelievable, but Alexander of Macedon was epileptic, just like Julius Caesar. In addition, Alexander and Julius were born in July.

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4.Alexander, like his father – Philip, suffered from a scaly disorder of cervical vertebrae.

5.The king’s neck was twisted in such a way that it seemed as though he was always looking up at an angle.

6.Alexander of Macedon was not very tall by Macedonian standards, but at the same time he had a stocky and sinewy physique.

7. He had a bad beard growing, which distinguished him from the rest of the Macedonian nobility.

8. Historians around the world recognize Alexander the Great as the greatest general and conqueror in the history of mankind.

9.Alexander has not lost a single military company.

10. Tactical schemes of Alexander teach in military academies and universities all over the world and in modern times.

11. Alexander was particularly violent and impulsive in character.

12.Macedonian showed a great desire for knowledge and philosophy, and very fond of reading.

13. Thanks to his charisma and the strength of the spirit, Alexander was able to become a great leader for people.

14.Alexander studied with the great Greek philosopher Aristotle.

15. Many of the students who studied with Alexander, became his friends and generals, they were often called “Companions.”

16.Konya offered the Macedonian king Philip II a merchant from Thessaly of Philonica for 13 talents, which was a huge sum in those days. No one could tame the obstinate animal. Alexander seized the horse’s back and rode away.

17. Alexander’s father had seven wives, while Alexander himself had only three wives: Roxana, Parisathida and Statira.

18. Modern historians say that Roxanne was one of the most beautiful women in Asia. Alexander took her as his wife for love.

19. Alexander the Great had two sons: Alexander VI of Macedon (from Roxana) and Hercules of Macedon (from Barsina). Both his sons were killed before they reached adulthood.

20.Konya Alexander of Macedon called “Bucephalus,” which meant “head of a bull” or “bee-eater.” It was the faithful companion of Alexander all the way to India.

21.Alexander named more than 70 cities in honor of himself and one in honor of his horse.

22. Alexander always smelled great.

23. After the victory over the Persians, Alexander began to dress like them.

24. The cause of Alexander’s death remains one of the greatest mysteries of the ancient world.

25. Alexander’s body was stored in a vat of hone

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1. Harley Davidson has pioneered in the motorcycle segment of touring and cruising with the engines capacity from 601cc’s to 1868cc’s (Annual Report, 2016). Harley Davidson maintains their high brand image as well consumer loyalty by licensing several of products amid the bike enthusiasts in which has hit the revenue of the company $38.1 million in 2016 (Annual Report, 2016). The company also maintains its trusts among their customers by voluntary recalls of any issues that the customers faced and have initiated a 24 recalls in the last three years.

2. Harley Davidson now has business almost in 100 countries with 1400 dealerships across globally (Harley Davidson, 2018). Whereas, most of the manufactures facilities are in the USA, and the company as well operate facilities in the country of Brazil for complete knockdown, India and Australia (Annual Report, 2016). The company have achieved 51.2% in the market share amid of the new registration in the USA, and in the domestic market they have more then 50% consistently. In 2016, Harley Davidson have additional 40 new dealership and the sales international comprised 37.9% compared back in 2015 which is only 2015 (Annual Report, 2016).

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1. Food Science and Food Safety Department, The National Institute of Nutrition, Hanoi, Vietnama carried on a study for evaluating the microbial contamination of bacteria specifically for identifying the presence of Salmonella, Campylobacter, and Escherichia coli (E. coli) in raw foods of factory, schools and hospital canteens. For the appraisal of risk of bacteria and for the search of cross-contamination of infective agents, 177 raw food samples were analyzed; most of them were vegetables, meat (beef and pork), fish, and poultry. E. coli (45%), Campylobacter jejuni (C. jejuni) (28.3%), and Salmonella (8.3%) were considerably found in raw poultry food samples whereby salmonella was detected mostly in the kitchen for inappropriate behaviour of hygiene. and classified as high?risk food. Raw meat, fish, and vegetables were also poisoned with the rate of 21.3%, 6.6%, and 18.5% of E.coli respectively. This study emphasized on the fact that preparation of food was in absolute need of proper hygiene knowledge to overcome the risk of bacterial contamination.
2. A study was conducted on Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi. Samples were collected from 6 villages in Lungwena, Malawi showing the presence of food-borne pathogens, Escherichia coli 0157:H7, Staphylococcus aureus, Salmonella species, Campylobacter jejuni and non-pathogenic E. coli, in 132 home cooked food samples consisting of maize flour porridge (MFP), (n = 41), fish (n = 37), vegetables (n = 28), beans (n = 13) and “Others” (n = 13). It was found that 35% of the food samples were contaminated with one or more pathogens; with 48%, 8%, 61% and 23% of the food samples being found to harbour E. coli, pathogenic E. coli 0157: H7, S. aureus and Salmonella species, respectively. C. jejuni was not detected in any food sample. Practices that promote the spread of the pathogens in the rural household kitchens were investigated. Poor food handling, preparation and storage practices were recognized as the means of the contamination of the food samples.
3. Al Mamun M from IPH(Institute of Public Health), Bangladesh conducted a study whereby 80 schools from 19 school zones of Dhaka city were covered for the assessment of microbial quality of selected street food items vended by school-based street food vendors. This study estimates unacceptable range of microbial contamination in 54% of sliced fruits samples, 59% of jhalmuri samples, 29% of chotpotis samples, 53% of vajavuji samples, and all (100%) sharbat samples. Most of the food venders were aged between 15-24 years old and educated below primary level. The emergence of food borne illness due to the low of quality of street foods was a threat of health for the school going children in Dhaka city. The lack of sense of hygiene of vendors, improper knowledge of food handling and low income (approximately 200taka/day or 3.00 USD/day) of vendors might be the reasons behind the contamination of foods.

A study that was assessed by Tambekar DH, Jaiswal VJ, Dhanorkar DV, Gulhane PB. and Dudhane MN from Department of Microbiology, S.G.B. Amravati University, India, showed that street vended foods in the Amravati City was related to the emergence of food borne diseases, thereby high lightened the prevalence of microorganisms. P. aeruginosa (39%), E.coli (21%), S. aureus (16%), Salmonella sp. (12%) and Proteus sp. (12%) were the microorganisms interpreted from 55 food samples. P. aeruginosa in samosa (25%), E. coli in kachori (32%), S. aureus in kachori (27%) were at highly contaminated with the pathogens. Poor water quality and hygiene throughout food preparation, laundry of utensils, poor personal and domestic hygiene, peeling of fruits long before consumption, and jammed, soiled and poorly maintained searching spaces were the most reasons for the deterioration of foods in this town area. the placement of outlets aboard busy roads with significant vehicle traffic, that increase mobile particles, or beside waste disposal sites and over jammed dwellings, adds to the contamination. These findings demonstrate that the ready-to-eat food vended in Amravati town represent a very important potential hazard to human health. Provision of health education to the vendors and imposing implementation of applicable sanitary practices would improve food quality.