12/27/2010
7/28/2010
6/10/2010
4/28/2010
Divisions
Prime numbers.
Prime numbers are numbers that have only two factors, 1 and the number itself.
Short division.
Long division.
Do this worksheet.
3/21/2010
Thakurufaanu-Al-A'z'am
The Grand Friday Mosque located in the Centre, is named after Sultan Mohammed Thakurufaanu-Al-A'z'am. The mosque is also the largest in the Maldives, admitting over 5000 people.
3/14/2010
Words without vowels
WORDS WITHOUT VOWELS
BRR
BYS
CRY
CWM
DRY
FLY
FRY
GYM
GYP
HMM
HYP
MYC
NTH
PHT
PLY
PRY
PST
PYX
SHH
SHY
SKY
SLY
SPY
STY
SYN
THY
TRY
TSK
WHY
WRY
WYN
ZZZ
BRRR
BYRL
CWMS
CYST
DRYS
GYMS
GYPS
HYMN
HYPS
LYCH
LYNX
MYCS
MYTH
PFFT
PSST
RYND
SCRY
SPRY
SYNC
SYPH
TSKS
TYPP
TYPY
WHYS
WYCH
WYND
WYNN
WYNS
XYST
BYRLS
CRWTH
CRYPT
CYSTS
DRYLY
FLYBY
GHYLL
GLYPH
GYPSY
HYMNS
LYMPH
LYNCH
MYRRH
MYTHS
MYTHY
NYMPH
PHPHT
PSYCH
PYGMY
RYNDS
SHYLY
SLYLY
STYMY
SYLPH
SYNCH
SYNCS
SYNTH
SYPHS
THYMY
TRYST
TYPPS
WRYLY
WYNDS
WYNNS
XYLYL
XYSTS
CRWTHS
CRYPTS
FLYBYS
FLYSCH
GHYLLS
GLYCYL
GLYPHS
LYMPHS
MYRRHS
NYMPHS
PSYCHS
RHYTHM
SPHYNX
SPRYLY
SYLPHS
SYLPHY
SYNCHS
SYNTHS
SYZYGY
TRYSTS
TSKTSK
XYLYLS
GLYCYLS
RHYTHMS
TSKTSKS
BRR
BYS
CRY
CWM
DRY
FLY
FRY
GYM
GYP
HMM
HYP
MYC
NTH
PHT
PLY
PRY
PST
PYX
SHH
SHY
SKY
SLY
SPY
STY
SYN
THY
TRY
TSK
WHY
WRY
WYN
ZZZ
BRRR
BYRL
CWMS
CYST
DRYS
GYMS
GYPS
HYMN
HYPS
LYCH
LYNX
MYCS
MYTH
PFFT
PSST
RYND
SCRY
SPRY
SYNC
SYPH
TSKS
TYPP
TYPY
WHYS
WYCH
WYND
WYNN
WYNS
XYST
BYRLS
CRWTH
CRYPT
CYSTS
DRYLY
FLYBY
GHYLL
GLYPH
GYPSY
HYMNS
LYMPH
LYNCH
MYRRH
MYTHS
MYTHY
NYMPH
PHPHT
PSYCH
PYGMY
RYNDS
SHYLY
SLYLY
STYMY
SYLPH
SYNCH
SYNCS
SYNTH
SYPHS
THYMY
TRYST
TYPPS
WRYLY
WYNDS
WYNNS
XYLYL
XYSTS
CRWTHS
CRYPTS
FLYBYS
FLYSCH
GHYLLS
GLYCYL
GLYPHS
LYMPHS
MYRRHS
NYMPHS
PSYCHS
RHYTHM
SPHYNX
SPRYLY
SYLPHS
SYLPHY
SYNCHS
SYNTHS
SYZYGY
TRYSTS
TSKTSK
XYLYLS
GLYCYLS
RHYTHMS
TSKTSKS
3/03/2010
3/02/2010
Food for tomorrow
Factors that spoils the food.
Describe why food spoils.
Food spoilage can be defined as a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight. These changes are due to a number of reasons -- air and oxygen, moisture, light, microbial growth, and temperature. Each is briefly explained below.
Air and Oxygen
One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless, odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to cause food to spoil.
Air consists of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. While oxygen is essential for life, it can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. Basically, oxygen can cause food spoilage in several ways. It can provide conditions that will enhance the growth of microorganisms; it can cause damage to foods with the help of enzymes; and it can cause oxidation.
Microorganisms. Oxygen can provide conditions that enhance the growth of microorganisms. Some bacteria require oxygen for growth (aerobes) while others can grow only in the absence of oxygen (anaerobes). Many bacteria can grow under either condition and are called facultative anaerobes. Molds and most yeast that cause food to spoil require oxygen to grow. They can often be found growing on the surface of foods when air is present.
Enzymes. Certain enzymes that are naturally present in food are known as oxidizing enzymes. These enzymes catalyze (speed up) chemical reactions between oxygen and food components, and this leads to food spoilage. Although there are many oxidizing enzymes, two that can cause darkening in diced and sliced vegetables are catalase and peroxidase. The browning of vegetables caused by these enzymes is often accompanied by off-flavors and odors. A simple heat treatment (blanching) is used to inactivate these enzymes.
Oxygen. Oxygen can also cause spoilage of foods spontaneously, by itself. Oxidative spoilage is the chief cause of quality loss in fats and fatty portions of foods. When lipids oxidize, short chain carbon compounds are formed; these compounds have very strong odors and flavors and are very undesirable and unacceptable. The off-odors resulting from this type of spoilage are sharp and acrid and have been described as linseed oil-like, tallowy, fishy or perfume-like.
Moisture
Water is one of the most common substances on earth. It is an essential component of all foods. The amount of water in a food (known as percent water) influences the appearance, texture, and flavor of the food. All living organisms as well as food contain water. Water makes up about 70% or more of the weight of most fresh (unprocessed) foods. Even "dry" foods like beans, flour and cereals contain some water. Fresh fruits and vegetables contain the most water -- between 90% and 95% water. The amount of water in some common foods is shown below.
Food % Food %
Apples 84 Lettuce 96
Bread 32-37 Mayonnaise 15
Butter 16 Milk 88
Corn Flakes 4 Peaches 89
Green Beans 92 Peanut Butter 2
Flour 12 Raisins 18
Jams, Jellies, Preserves 29 Strawberries 90
Sugar 0.5
Although the water content of a food is expressed as a percent, this number does not reflect how the water exists in the food. Water in food is classified according to its availability, or biological activity and is either "free" or "bound." Free water is not bound to any components in a food; it can be used for microbial growth and is also available for chemical reactions. Bound water is physically bound to large (molecules) components in the food. It is not available to microorganisms for their growth and it cannot participate in chemical reactions.
Water or moisture greatly affects the keeping qualities of food. Excessive moisture pickup can result in product spoilage and spoilage by:
Microorganisms -- microorganisms need water to dissolve the food they use. Water allows the food to get into bacterial, yeast and mold cells where it is used for energy and growth. Water also allows waste products to escape from the cells.
Chemical Reactions -- the moisture in food also functions to allow chemical reactions to occur between components in the product.
Food spoilage and spoilage can occur when there are slight changes in relative humidity. Moisture can condense on the surface of a product and this can result in many common food defects. The molding of grain, soggy cereals, and the caking and lumping of dry products like powders and cake mixes can result from excessive moisture. Other defects such as mottling, crystallization and stickiness have also been observed. Moisture condensing on the surface of a food can also provide an environment for bacteria and molds to grow and multiply. Physical defects such as cracking, splitting and crumbling occur when excessive moisture is lost from foods.
Water is controlled in foods by:
Microorganisms -- microorganisms need water to dissolve the food they use. Water allows the food to get into bacterial, yeast and mold cells where it is used for energy and growth. Water also allows waste products to escape from the cells.
Chemical Reactions -- the moisture in food also functions to allow chemical reactions to occur between components in the product.
Food spoilage and spoilage can occur when there are slight changes in relative humidity. Moisture can condense on the surface of a product and this can result in many common food defects. The molding of grain, soggy cereals, and the caking and lumping of dry products like powders and cake mixes can result from excessive moisture. Other defects such as mottling, crystallization and stickiness have also been observed. Moisture condensing on the surface of a food can also provide an environment for bacteria and molds to grow and multiply. Physical defects such as cracking, splitting and crumbling occur when excessive moisture is lost from foods.
Water is controlled in foods by:
Drying (dehydration), concentration and evaporation -- by removing water to a certain level, deteriorative reactions can be reduced or prevented. Examples of products preserved by these drying techniques include dry milk, potato flakes, drink mixes, evaporated milk, and orange juice concentrate.
Freezing - the freezing of foods changes water from liquid to solid form and renders it unavailable to microorganisms and chemical reactions.
Food Additives -- salt and sugar are used in many products to bind water and thereby making it less available for microbial growth and biochemical reactions. Jams, jellies, and cured hams are examples.
Light
Almost all foods are exposed to light from natural and/or artificial sources. The exposure of foods to light can result in the photodegradation (or spoilage) of these products. This photodegradation usually occurs in food constituents, such as pigments, fats, proteins, and vitamins and results in discoloration, off-flavor development, and vitamin losses.
The light that is absorbed by the food can cause deteriorative reactions of the food constituents. In most solid foods, the light only penetrates the outer layer of the product and photodegradation occurs in this surface layer. Discoloration on the surface of foods can certainly affect consumer acceptance of these products.
In liquid foods, light penetration can be greater and with mixing of the products due to agitation, larger portions of food constituents may be deteriorated. The light sensitivity of a food depends on many factors including the: light source strength and type of light that it emits; distance of the light source form the food; length of exposure optical properties of the packaging materials; oxygen concentration of the food; and the temperature.
Microbial Growth
Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil. For example, microorganisms that break down fats in unsalted butter can cause it to become rancid. Bacteria that breaks down protein in meat (proteolytic bacteria) and results in foul odors. Also, if milk is kept too long or at improper temperatures, it will sour. Bacteria that have survived pasteurization grow in the milk and produce acid from the lactose that is naturally present in the milk.
The general sources of food spoilage microorganisms are the air, soil, sewage, and animal wastes. Some microorganisms that are naturally present on the surface of foods grown in the ground can also cause food spoilage. Bacteria from the animal's internal organs, skin, and/or feet can contaminate meat and fish. Meat is rapidly contaminated when it is ground for hamburger or sausage because the bacteria normally present on the outside of the meat move into the chopped meat where there are many air pockets and rich supply of moisture. Fish tissues are contaminated more readily than meat because they are more delicate and so more easily penetrated.
Canned foods undergo a sterilization process to make them shelf-stable. If canned foods are not properly processed, food spoilage (or food safety concerns) may occur. Swollen cans usually contain gas produced by the bacteria Clostridium. Sour spoilage without gas is commonly due to Bacillus. This type of spoilage is called flat-sour spoilage. Lactobacilli are responsible for acid spoilage when they break down the carbohydrates in foods and produce detectable amounts of acid.
Temperature
When temperatures are not properly controlled, food can spoil. For example, for every 18°F rise in temperature within the moderate temperature range where most food is handled (50°F to 100°F), the rate of chemical reaction is approximately doubled. As a result, excessive heat will increase the rate of natural food enzyme reactions and the reactions of other food constituents. As a result, protein will breakdown or denature; emulsions will break; some vitamins will be destroyed; moisture will be lost and foods will dry out; and the color, flavor and odor of some products may be affected
Exposing foods to uncontrolled cold temperatures will also cause physical spoilage. Fruits and vegetables that accidentally freeze and thaw have their texture and appearance affected. Skins and surfaces of these products will often crack, leaving them more susceptible to microbial contamination. Some foods that become frozen may also be adversely affected. For example, if mayonnaise freezes, the emulsion will break and the components will separate.
Spoilage is caused in many foods by temperatures that are not extreme. Cold damage of several fruits and vegetables can occur at common refrigerator temperatures (35-40°F). Defects in produce exposed to cold temperatures include the development of off-colors, surface pitting and a variety of decays. Uncut, fresh fruits and vegetables such as bananas, lemons, squash and tomatoes are products that should be held at temperatures no colder than 50°F for best quality.
SOURCE: Adapted from a fact sheet developed by: Dr. Robert B. Gravani Cornell University, Ithaca, NY July 1983
Describe why food spoils.
Food spoilage can be defined as a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight. These changes are due to a number of reasons -- air and oxygen, moisture, light, microbial growth, and temperature. Each is briefly explained below.
Air and Oxygen
One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless, odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to cause food to spoil.
Air consists of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. While oxygen is essential for life, it can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. Basically, oxygen can cause food spoilage in several ways. It can provide conditions that will enhance the growth of microorganisms; it can cause damage to foods with the help of enzymes; and it can cause oxidation.
Microorganisms. Oxygen can provide conditions that enhance the growth of microorganisms. Some bacteria require oxygen for growth (aerobes) while others can grow only in the absence of oxygen (anaerobes). Many bacteria can grow under either condition and are called facultative anaerobes. Molds and most yeast that cause food to spoil require oxygen to grow. They can often be found growing on the surface of foods when air is present.
Enzymes. Certain enzymes that are naturally present in food are known as oxidizing enzymes. These enzymes catalyze (speed up) chemical reactions between oxygen and food components, and this leads to food spoilage. Although there are many oxidizing enzymes, two that can cause darkening in diced and sliced vegetables are catalase and peroxidase. The browning of vegetables caused by these enzymes is often accompanied by off-flavors and odors. A simple heat treatment (blanching) is used to inactivate these enzymes.
Oxygen. Oxygen can also cause spoilage of foods spontaneously, by itself. Oxidative spoilage is the chief cause of quality loss in fats and fatty portions of foods. When lipids oxidize, short chain carbon compounds are formed; these compounds have very strong odors and flavors and are very undesirable and unacceptable. The off-odors resulting from this type of spoilage are sharp and acrid and have been described as linseed oil-like, tallowy, fishy or perfume-like.
Moisture
Water is one of the most common substances on earth. It is an essential component of all foods. The amount of water in a food (known as percent water) influences the appearance, texture, and flavor of the food. All living organisms as well as food contain water. Water makes up about 70% or more of the weight of most fresh (unprocessed) foods. Even "dry" foods like beans, flour and cereals contain some water. Fresh fruits and vegetables contain the most water -- between 90% and 95% water. The amount of water in some common foods is shown below.
Food % Food %
Apples 84 Lettuce 96
Bread 32-37 Mayonnaise 15
Butter 16 Milk 88
Corn Flakes 4 Peaches 89
Green Beans 92 Peanut Butter 2
Flour 12 Raisins 18
Jams, Jellies, Preserves 29 Strawberries 90
Sugar 0.5
Although the water content of a food is expressed as a percent, this number does not reflect how the water exists in the food. Water in food is classified according to its availability, or biological activity and is either "free" or "bound." Free water is not bound to any components in a food; it can be used for microbial growth and is also available for chemical reactions. Bound water is physically bound to large (molecules) components in the food. It is not available to microorganisms for their growth and it cannot participate in chemical reactions.
Water or moisture greatly affects the keeping qualities of food. Excessive moisture pickup can result in product spoilage and spoilage by:
Microorganisms -- microorganisms need water to dissolve the food they use. Water allows the food to get into bacterial, yeast and mold cells where it is used for energy and growth. Water also allows waste products to escape from the cells.
Chemical Reactions -- the moisture in food also functions to allow chemical reactions to occur between components in the product.
Food spoilage and spoilage can occur when there are slight changes in relative humidity. Moisture can condense on the surface of a product and this can result in many common food defects. The molding of grain, soggy cereals, and the caking and lumping of dry products like powders and cake mixes can result from excessive moisture. Other defects such as mottling, crystallization and stickiness have also been observed. Moisture condensing on the surface of a food can also provide an environment for bacteria and molds to grow and multiply. Physical defects such as cracking, splitting and crumbling occur when excessive moisture is lost from foods.
Water is controlled in foods by:
Microorganisms -- microorganisms need water to dissolve the food they use. Water allows the food to get into bacterial, yeast and mold cells where it is used for energy and growth. Water also allows waste products to escape from the cells.
Chemical Reactions -- the moisture in food also functions to allow chemical reactions to occur between components in the product.
Food spoilage and spoilage can occur when there are slight changes in relative humidity. Moisture can condense on the surface of a product and this can result in many common food defects. The molding of grain, soggy cereals, and the caking and lumping of dry products like powders and cake mixes can result from excessive moisture. Other defects such as mottling, crystallization and stickiness have also been observed. Moisture condensing on the surface of a food can also provide an environment for bacteria and molds to grow and multiply. Physical defects such as cracking, splitting and crumbling occur when excessive moisture is lost from foods.
Water is controlled in foods by:
Drying (dehydration), concentration and evaporation -- by removing water to a certain level, deteriorative reactions can be reduced or prevented. Examples of products preserved by these drying techniques include dry milk, potato flakes, drink mixes, evaporated milk, and orange juice concentrate.
Freezing - the freezing of foods changes water from liquid to solid form and renders it unavailable to microorganisms and chemical reactions.
Food Additives -- salt and sugar are used in many products to bind water and thereby making it less available for microbial growth and biochemical reactions. Jams, jellies, and cured hams are examples.
Light
Almost all foods are exposed to light from natural and/or artificial sources. The exposure of foods to light can result in the photodegradation (or spoilage) of these products. This photodegradation usually occurs in food constituents, such as pigments, fats, proteins, and vitamins and results in discoloration, off-flavor development, and vitamin losses.
The light that is absorbed by the food can cause deteriorative reactions of the food constituents. In most solid foods, the light only penetrates the outer layer of the product and photodegradation occurs in this surface layer. Discoloration on the surface of foods can certainly affect consumer acceptance of these products.
In liquid foods, light penetration can be greater and with mixing of the products due to agitation, larger portions of food constituents may be deteriorated. The light sensitivity of a food depends on many factors including the: light source strength and type of light that it emits; distance of the light source form the food; length of exposure optical properties of the packaging materials; oxygen concentration of the food; and the temperature.
Microbial Growth
Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil. For example, microorganisms that break down fats in unsalted butter can cause it to become rancid. Bacteria that breaks down protein in meat (proteolytic bacteria) and results in foul odors. Also, if milk is kept too long or at improper temperatures, it will sour. Bacteria that have survived pasteurization grow in the milk and produce acid from the lactose that is naturally present in the milk.
The general sources of food spoilage microorganisms are the air, soil, sewage, and animal wastes. Some microorganisms that are naturally present on the surface of foods grown in the ground can also cause food spoilage. Bacteria from the animal's internal organs, skin, and/or feet can contaminate meat and fish. Meat is rapidly contaminated when it is ground for hamburger or sausage because the bacteria normally present on the outside of the meat move into the chopped meat where there are many air pockets and rich supply of moisture. Fish tissues are contaminated more readily than meat because they are more delicate and so more easily penetrated.
Canned foods undergo a sterilization process to make them shelf-stable. If canned foods are not properly processed, food spoilage (or food safety concerns) may occur. Swollen cans usually contain gas produced by the bacteria Clostridium. Sour spoilage without gas is commonly due to Bacillus. This type of spoilage is called flat-sour spoilage. Lactobacilli are responsible for acid spoilage when they break down the carbohydrates in foods and produce detectable amounts of acid.
Temperature
When temperatures are not properly controlled, food can spoil. For example, for every 18°F rise in temperature within the moderate temperature range where most food is handled (50°F to 100°F), the rate of chemical reaction is approximately doubled. As a result, excessive heat will increase the rate of natural food enzyme reactions and the reactions of other food constituents. As a result, protein will breakdown or denature; emulsions will break; some vitamins will be destroyed; moisture will be lost and foods will dry out; and the color, flavor and odor of some products may be affected
Exposing foods to uncontrolled cold temperatures will also cause physical spoilage. Fruits and vegetables that accidentally freeze and thaw have their texture and appearance affected. Skins and surfaces of these products will often crack, leaving them more susceptible to microbial contamination. Some foods that become frozen may also be adversely affected. For example, if mayonnaise freezes, the emulsion will break and the components will separate.
Spoilage is caused in many foods by temperatures that are not extreme. Cold damage of several fruits and vegetables can occur at common refrigerator temperatures (35-40°F). Defects in produce exposed to cold temperatures include the development of off-colors, surface pitting and a variety of decays. Uncut, fresh fruits and vegetables such as bananas, lemons, squash and tomatoes are products that should be held at temperatures no colder than 50°F for best quality.
SOURCE: Adapted from a fact sheet developed by: Dr. Robert B. Gravani Cornell University, Ithaca, NY July 1983
3/01/2010
learning dhivehi
Pronunciation guide
Dhivehi romanization is somewhat inconsistent. This phrasebook uses the Malé (Nasiri) Latin standard used in the Maldives, with SAMT (Indic) spellings in parentheses when different.
Vowels
a
as in up
aa (ā)
as in arm
i
as in if
ee (ī)
as in eel
u
as in put
oo (ū)
as in cartoon
e
as in egg
ey (ē)
as in hey
o
as in of
oa (ō)
as in born
ai
au
[edit] Consonants
[edit] Common diphthongs
[edit] Phrase list
[edit] Basics
Hello.
Assalaamu alaikum. ( )
Hello. (informal)
. ( )
How are you?
Haalu kihineh?
How are you? (informal)
Kihineh? ( ?)
Fine, thank you.
Ran'galhu, shukuriyaa. ( )
What is your name?
Kon nameh kiyanee? ( ?)
My name is ______ .
Aharenge namakee ______ . ( _____ .)
Nice to meet you.
badhalu vee thi varah ufavejey . ( )
Please.
adhes kohfa. ( )
Thank you.
Shukuriyaa. ( )
You're welcome.
Maruhabaa. ( )
Yes.
Aan. ( )
No.
Noon. ( )
Excuse me. (getting attention)
. ( )
Excuse me. (begging pardon)
. ( )
I'm sorry.
Ma-aafu kurey. ( )
Goodbye
( )
Goodbye (informal)
Dhanee. ( )
I can't speak name of language [well].
[ ]ahanakha thi bahe negey . ( [ ])
Do you speak English?
Ingireysin vaahaka dhakkan ingeytha? ( ?)
Is there someone here who speaks English?
mithaa ingireysin vahaka dhakan ingey mehaku eba huri tha ? ( ?)
Help!
salaamai ! ( !)
Look out!
balaa balashey ! ( !)
Good morning.
bajaveri hendhune . ( )
Good evening.
bajaveri haveer eh . ( )
Good night.
bajaveri regade . ( )
Good night (to sleep)
ufaaveri nidhume . ( )
I don't understand.
Ahannakah neyngunu. ( )
Where is the toilet?
Faahanaa kobaitha? ( ?)
Questions
where?
kobaa?
why?
keevve?
who?
kaaku?
what?
koacheh?
there
ethaa
here
mithaa
this
mi
that
e
Problems
Leave me alone.
aharen ekani dhukoh laa . (...)
Don't touch me!
aharen gaiga aie nulaa (...)
I'll call the police.
aharen sifainge ah gulhaanan. (...)
Police!
sifain! (...)
Stop! Thief!
huttey! vageh! (...)
I need your help.
ahanah eheetheri kan beynun. (...)
It's an emergency.
mee kulli haalatheh. (...)
I'm lost.
aharen miulhenee gelligen. (...)
I lost my bag.
aharen ge dhabas gelije. (...)
I lost my wallet.
aharenge laari dhabas gellije. (...)
I'm sick.
aharen miulhenee balive. (...)
I've been injured.
aharennah haanika vejje . (...)
I need a doctor.
aharen doctor eh beynun. (...)
Can I use your phone?
ahannah kaleyge phoanu beynun kurevidhaane tha? (...)
Numbers
1
one (Ekeh)
2
two (Dehyh)
3
three (Thineh)
4
four (Hathareh)
5
five (Faheh)
6
six (Hayeh)
7
seven (Hatheh)
8
eight (Asheh)
9
nine (Nuvaeh)
10
ten (Dhihaeh)
11
eleven (Egaara)
12
twelve (Baara)
13
thirteen (Theyra)
14
fourteen (Saadha)
15
fifteen (Fanara)
16
sixteen (Soalha)
17
seventeen (Sathaara)
18
eighteen (Ashaara)
19
nineteen (Navaara)
20
twenty (Vihi)
21
twenty one (Ekaavees)
22
twenty two (Baavees)
23
twenty three (Theyvees)
30
thirty (Thirees)
40
forty (Saalhees)
50
fifty (Fansaas)
60
sixty (Fasdholhos)
70
seventy (Haiydhiha)
80
eighty (Addiha)
90
ninety (Nuvadhiha)
100
one hundred (Satheyka)
200
two hundred (Dhuisaththa)
300
three hundred (Thin Satheyka)
1000
one thousand (Enchaas')
2000
two thousand (Dhehaas)
1,000,000
one million (Ehmilian)
1,000,000,000
one thousand million in UK, one billion in USA
1,000,000,000,000
one billion in UK, one trillion in USA
number _____ (train, bus, etc.)
number _____ (...)
half
eh bai
less
madhu
more
gina
Time
What time is it?
Gadin kihaa ireh?
now
mihaaru
later
fahun
before
kurin
morning
hendhunu
afternoon
mendhuru
evening
haveeru
night
reygandu
Clock time
one o'clock AM
dhanvaru ekeh jahaifi
two o'clock AM
dhanvaru dheyh jahaifi
noon
mendhuru
one o'clock PM
mendhuru ekeh jahaifi
two o'clock PM
mendhuru dehyh jahaifi
midnight
mendhan
Duration
_____ minute(s)
_____ minute(s) (...)
_____ hour(s)
_____ gadi-iru
_____ day(s)
_____ dhuvas
_____ week(s)
_____ hafthaa
_____ month(s)
_____ mas
_____ year(s)
_____ aharu
Days
today
miadhu
yesterday
iyye
tomorrow
maadhan
this week
mi hafthaa
last week
midhiya hafthaa
next week
anna hafthaa
Sunday
aadhittha
Monday
hoama
Tuesday
angaara
Wednesday
budha
Thursday
buraasfathi
Friday
hukuru
Saturday
honihiru
Months
January
January (...)
February
February (...)
March
March (...)
April
April (...)
May
May (...)
June
June (...)
July
July (...)
August
August (...)
September
September (...)
October
October (...)
November
November (...)
December
December (...)
Writing time and date
Give some examples how to write clock times and dates if it differs from English.
===Colors===(kula)
black
(kalhu)
white
(hudhu)
gray
(alhi)
red
(raiy)
blue
(noo)
yellow
(reendhoo)
green
(fehi)
orange
(niyadhuru)
purple
(dhambu)
brown
(garagui)
Transportation
How much is a ticket to _____?
kihaavara kah tha ticket _____? (...)
One ticket to _____, please.
eh ticket _____, please. (...)
Where does this go?
Kon thanakah thi dhanee? (...)
Where is the boat to _____?
koba boat _____? (...)
Does this boat stop in _____?
mi boat hutaa tha _____? (...)
What time are we leaving?
Aharemen dhanee kon irakun? (...)
How long does it take?
Kihaa ireh nagaanee? (...)
Directions
How do I get to _____ ?
kehene aharen dhanee _____ ? (...)
...the airport?
...airport ah or vaige bandharah? (...)
...downtown?
...rashuthere ah? (...)
...the youth hostel?
...zuvaanunge marukazah? (...)
...the _____ hotel?
...the _____ hotel? (...)
...the American/Canadian/Australian/British consulate?
...the American/Canadian/Australian/British consulate? (...)
Where are there a lot of...
konthaaku hunnaanee emme gina... (...)
...hotels?
...hotaa? (...)
...restaurants?
...restaurants? (...)
...bars?
...bars? (...)
...sites to see?
...balaane thanthan? (...)
Can you show me on the map?
mi chaatun aharen dhakaba? (...)
street
magu
Turn left.
vaathah eburey
Turn right.
kanaathah eburey
left
vai
right
kanaai
straight ahead
kuri ah
towards the _____dhimaal ah _____ (...)
past the _____
ethan dhukoha fa _____ (...)
before the _____
kuri mathin _____ (...)
Watch for the _____.
ethanah balamun
intersection
intersection (...
north
north (...)
south
south (...)
east
irumathi (...)
west
hulhangu (...)
uphill
uphill (...)
downhill
downhill (...)
Taxi
Taxi!
Taxi! (...)
Take me to _____, please.
aharen gengos faanan tha _____, please. (...)
How much does it cost to get to _____?
ethanah dhaan kihaavareh nagaa tha _____?
Take me there, please.
ethanah gengos dheefanan tha?
[edit] Lodging
Do you have any rooms available?
Evves kotarieh liben ebahuri tha? (...)
How much is a room for one person/two people?
ekakah/ dhemeehunah kotari huree kihaavarkah tha?
Does the room come with...
Kotariaai eku veytha... (...)
...bedsheets?
Edhu fothigan'du? (...)
...a bathroom?
Faakhaanaa? (...)
...a telephone?
Foanu? (...)
...a TV?
TV ? (...)
May I see the room first?
Furatham ahannah kotari balaa levidhaanetha? (...)
Do you have anything quieter?
Miah vure hama himeyn thaneh neytha? (...)
...bigger?
Bodu? (...)
...cleaner?
Saafu thaahiru? (...)
...cheaper?
Agu heyo? (...)
OK, I'll take it.
Massala eh ney, aharen mikotari nagaanan. (...)
I will stay for _____ night(s).
Aharen hunnaanee _____ rey vandhen. (...)
Can you suggest another hotel?
Kaley ahannah ehen hotaleh bunedheefaanantha? (...)
Do you have a safe?
Thijooree eh hureytha? (...)
...lockers?
...lockers? (...)
Is breakfast/supper included?
Hedhunuge naasthaa/reygadu keumaai ekkohtha? (...)
What time is breakfast/supper?
Kaa gadi thakakee kobaa? (...)
Please clean my room.
Kotari saafukoh dhevvaa. (...)
Can you wake me at _____? | Kaley ahannah govaa dheefaanantha _____ iru? (...)
I want to check out.
Aharen mithanun dhaan beynun (...)
Money
Do you accept American/Australian/Canadian dollars?
Kaley, Amerikaa/Australia/Kenedaa ge dollaru gaboolu kurantha? (...)
Do you accept British pounds?
Kaley, In'gireysi Pound gaboolu kurantha? (...)
Do you accept credit cards?
Kaley, credit card gaboolu kurantha? (...)
Can you change money for me?
Kaley ahannah faisaa maarukoh dheefaanantha? (...)
Where can I get money changed?
Konthaakun, aharen faisaa maarukuraanee? (...)
Can you change a traveler's check for me?
Kaley, ahannah Travellers chequeh maarukoh dheefaanantha? (...)
Where can I get a traveler's check changed?
Konthaakun, Aharen Travellers chequeh maaru kuraanee? (...)
What is the exchange rate?
Faisaa maaru kuraa reytakee kobaa? (...)
Where is an automatic teller machine (ATM)?
Kobaa faisaa nagaa mashinu(ATM)? (...)
Eating
A table for one person/two people, please.
A table for one person/two people, please. (...)
Can I look at the menu, please?
Ahannah menu balaalevidhaanetha? (...)
Can I look in the kitchen?
Badhige there balaalevidhaanetha? (...)
Is there a house specialty?
Mithanuge khaassa keumeh veytha? (...)
Is there a local specialty?
Is there a local specialty? (...)
I'm a vegetarian.
Ahannakee mas nukaa meeheh. (...)
I don't eat pork.
Aharen ooru maheh nukan. (...)
I don't eat beef.
Aharen geri maheh nukan. (...)
I only eat kosher food.
Aharen hama ekani kanee kosher (Yahoodhee keumeh) kaanaa. (...)
Can you make it "lite", please? (less oil/butter/lard)
Can you make it "lite", please? (...)
fixed-price meal
fixed-price meal (...)
a la carte
a la carte (...)
breakfast
Hedhunuge naasthaa (...)
lunch
Mendhuru keun (...)
tea (meal)
Sai (keun) (...)
supper
supper (...)
I want _____.
Aharen beynun _____. (...)
I want a dish containing _____.
I want a dish containing _____. (...)
chicken
Kukulhumas (...)
beef
Gerimas(...)
fish
Mas (...)
ham
ham (...)
sausage
sausage (...)
cheese
cheese (...)
eggs
Kukulhu Bis (...)
salad
Satani (...)
(fresh) vegetables
(Thaazaa) Tharukaaree (...)
(fresh) fruit
(Thaazaa) Meyvaa (...)
bread
Paan (...)
toast
toast (...)
noodles
noodulus (...)
rice
Baiy (...)
beans
Tholhi (...)
May I have a glass of _____?
May I have a glass of _____? (...)
May I have a cup of _____?
May I have a cup of _____? (...)
May I have a bottle of _____?
May I have a bottle of _____? (...)
coffee
coffee (...)
tea (drink)
Sai (Buin) (...)
juice
Joos (...)
(bubbly) water
Fen (...)
water
Fen (...)
beer
beer (...)
red/white wine
red/white wine (...)
May I have some _____?
May I have some _____? (...)
salt
Lonu (...)
black pepper
Aseymirus (...)
butter
bataru (...)
Excuse me, waiter? (getting attention of server)
Excuse me, waiter? (...)
I'm finished.
Aharen nimmijje. (...)
It was delicious.
Varah meeru. (...)
Please clear the plates.
Please clear the plates. (...)
The check, please.
The check, please. (...)
[edit] Bars
Do you serve alcohol?
Mithaaga raa vihkan tha? (...)
Is there table service?
Is there table service? (...)
A beer/two beers, please.
Biareh/dhe Biaru, libidhaanetha. (...)
A glass of red/white wine, please.
A glass of red/white wine, please. (...)
A pint, please.
A pint, please. (...)
A bottle, please.
A bottle, please. (...)
_____ (hard liquor) and _____ (mixer), please.
_____ and _____, please. (...)
whiskey
whiskey (...)
vodka
voduka (...)
rum
rum (...)
water
fenn (...)
club soda
club soda (...)
tonic water
tonic water (...)
orange juice
orange juice (...)
Coke (soda)
Coke (...)
Do you have any bar snacks?
Do you have any bar snacks? (...)
One more, please.
One more, please. (...)
Another round, please.
Another round, please. (...)
When is closing time?
When is closing time? (...)
Cheers!
Cheers! (...)
[edit] Shopping
Do you have this in my size?
Meetheege aharenge sizuge ebahuritha?(...)
How much is this?
Meege agu kihaavareh? (...)
That's too expensive.
Thi maa agu bodu! (...)
Would you take _____?
Nangavaa nantha ........? (...)
expensive
Agu bodu (...)
cheap
Agu heyo (...)
I can't afford it.
Ahannakah nuganeveyne thieh? (...)
I don't want it.
Aharen thiyeh beynumeh nun (...)
You're cheating me.
Kaley Ahannah olhuvaalaneetha? (...)
I'm not interested.
Aharen shauguveri eh nun (..)
OK, I'll take it.
Massalaeh ney aharen thi gendhaanan (...)
Can I have a bag?
Kothalheh libidhaanetha? (...)
Do you ship (overseas)?
Ehen Gaumuthakah kan;du magun fonuvaa dhentha? (...)
I need...
Aharen beynun (...)
...toothpaste.
Dhaiy ugulhaa beys. (...)
...a toothbrush.
Dhaiy ugulhaa burus. (...)
...tampons.
...tampons. (...)
...soap.
Saiboani. (...)
...shampoo.
...shampoo. (...)
...pain reliever. (e.g., aspirin or ibuprofen)
Thadhu kan'duvaa beys. (...)
...cold medicine.
Aridhafuhuge beys. (...)
...stomach medicine.
Badah thadhuvaathee kaa beys. (...)
...a razor.
...Reyzaru. (...)
...an umbrella.
Kuda. (...)
...sunblock lotion.
Avi bahdhaa loashan. (...)
...a postcard.
...Postcardeh. (...)
...postage stamps.
isteympu. (...)
...batteries.
Beteri. (...)
...writing paper.
Liyaa karudhaas. (...)
...a pen.
Galameh. (...)
...English-language books.
In'gireysi foythah. (...)
...English-language magazines.
In'gireysi Majallaathah. (...)
...an English-language newspaper.
...In'gireysi nooheh. (...)
...an English-English dictionary.
...In'gireysi baskoshaaru. (...)
Driving
I want to rent a car.
Aharen beynun vanee Kaareh kuyyah hifan(...)
Can I get insurance?
Insurance kurevidhaanetha?(...)
stop (on a street sign)
Huttey (...)
one way
Eh kolhah dhuvvaa mageh (...)
yield
yield (...)
no parking
Park kurun manaa (...)
speed limit
speed limit (...)
gas (petrol) station
gas station (...)
petrol
petrol (...)
diesel
diesel (...)
Authority
I haven't done anything wrong.
Alhugandu kusheh nukuran. (...)
It was a misunderstanding.
Thee olhumeh. (...)
Where are you taking me?
Alhugandu kon thaakah thigendhanee? (...)
Am I under arrest?
Aharen mihiree hahyarukohfa tha? (...)
I am an American/Australian/British/Canadian citizen.
I am an American/Australian/British/Canadian citizen. (Ahannakee Amerikaage/Australiaage/In'gireysivilaathuge/Kenedaage Raiyyitheh...)
I want to talk to the American/Australian/British/Canadian embassy/consulate.
I need to talk to the American/Australian/British/Canadian embassy/consulate. (...)
I want to talk to a lawyer.
I want to talk to a lawyer. (Aharen Qaanoonee Vakeelakaa vaahaka dhakkan beynun)
Can I just pay a fine now?
Can I just pay a fine now? (Aharennah Joorimanaa akun mikan ninmidhaanetha...)
Learning more
This is where you'd give more information on learning the language, such as links to online courses or textbooks, or suggestions for in-person courses to take, or pointers to a dictionary or two.
How do you say _____ ?
Kihineh bunaanee _____ ? (...)
What is this/that called?
miah/eah kiyany keekay? (...)
Dhivehi romanization is somewhat inconsistent. This phrasebook uses the Malé (Nasiri) Latin standard used in the Maldives, with SAMT (Indic) spellings in parentheses when different.
Vowels
a
as in up
aa (ā)
as in arm
i
as in if
ee (ī)
as in eel
u
as in put
oo (ū)
as in cartoon
e
as in egg
ey (ē)
as in hey
o
as in of
oa (ō)
as in born
ai
au
[edit] Consonants
[edit] Common diphthongs
[edit] Phrase list
[edit] Basics
Hello.
Assalaamu alaikum. ( )
Hello. (informal)
. ( )
How are you?
Haalu kihineh?
How are you? (informal)
Kihineh? ( ?)
Fine, thank you.
Ran'galhu, shukuriyaa. ( )
What is your name?
Kon nameh kiyanee? ( ?)
My name is ______ .
Aharenge namakee ______ . ( _____ .)
Nice to meet you.
badhalu vee thi varah ufavejey . ( )
Please.
adhes kohfa. ( )
Thank you.
Shukuriyaa. ( )
You're welcome.
Maruhabaa. ( )
Yes.
Aan. ( )
No.
Noon. ( )
Excuse me. (getting attention)
. ( )
Excuse me. (begging pardon)
. ( )
I'm sorry.
Ma-aafu kurey. ( )
Goodbye
( )
Goodbye (informal)
Dhanee. ( )
I can't speak name of language [well].
[ ]ahanakha thi bahe negey . ( [ ])
Do you speak English?
Ingireysin vaahaka dhakkan ingeytha? ( ?)
Is there someone here who speaks English?
mithaa ingireysin vahaka dhakan ingey mehaku eba huri tha ? ( ?)
Help!
salaamai ! ( !)
Look out!
balaa balashey ! ( !)
Good morning.
bajaveri hendhune . ( )
Good evening.
bajaveri haveer eh . ( )
Good night.
bajaveri regade . ( )
Good night (to sleep)
ufaaveri nidhume . ( )
I don't understand.
Ahannakah neyngunu. ( )
Where is the toilet?
Faahanaa kobaitha? ( ?)
Questions
where?
kobaa?
why?
keevve?
who?
kaaku?
what?
koacheh?
there
ethaa
here
mithaa
this
mi
that
e
Problems
Leave me alone.
aharen ekani dhukoh laa . (...)
Don't touch me!
aharen gaiga aie nulaa (...)
I'll call the police.
aharen sifainge ah gulhaanan. (...)
Police!
sifain! (...)
Stop! Thief!
huttey! vageh! (...)
I need your help.
ahanah eheetheri kan beynun. (...)
It's an emergency.
mee kulli haalatheh. (...)
I'm lost.
aharen miulhenee gelligen. (...)
I lost my bag.
aharen ge dhabas gelije. (...)
I lost my wallet.
aharenge laari dhabas gellije. (...)
I'm sick.
aharen miulhenee balive. (...)
I've been injured.
aharennah haanika vejje . (...)
I need a doctor.
aharen doctor eh beynun. (...)
Can I use your phone?
ahannah kaleyge phoanu beynun kurevidhaane tha? (...)
Numbers
1
one (Ekeh)
2
two (Dehyh)
3
three (Thineh)
4
four (Hathareh)
5
five (Faheh)
6
six (Hayeh)
7
seven (Hatheh)
8
eight (Asheh)
9
nine (Nuvaeh)
10
ten (Dhihaeh)
11
eleven (Egaara)
12
twelve (Baara)
13
thirteen (Theyra)
14
fourteen (Saadha)
15
fifteen (Fanara)
16
sixteen (Soalha)
17
seventeen (Sathaara)
18
eighteen (Ashaara)
19
nineteen (Navaara)
20
twenty (Vihi)
21
twenty one (Ekaavees)
22
twenty two (Baavees)
23
twenty three (Theyvees)
30
thirty (Thirees)
40
forty (Saalhees)
50
fifty (Fansaas)
60
sixty (Fasdholhos)
70
seventy (Haiydhiha)
80
eighty (Addiha)
90
ninety (Nuvadhiha)
100
one hundred (Satheyka)
200
two hundred (Dhuisaththa)
300
three hundred (Thin Satheyka)
1000
one thousand (Enchaas')
2000
two thousand (Dhehaas)
1,000,000
one million (Ehmilian)
1,000,000,000
one thousand million in UK, one billion in USA
1,000,000,000,000
one billion in UK, one trillion in USA
number _____ (train, bus, etc.)
number _____ (...)
half
eh bai
less
madhu
more
gina
Time
What time is it?
Gadin kihaa ireh?
now
mihaaru
later
fahun
before
kurin
morning
hendhunu
afternoon
mendhuru
evening
haveeru
night
reygandu
Clock time
one o'clock AM
dhanvaru ekeh jahaifi
two o'clock AM
dhanvaru dheyh jahaifi
noon
mendhuru
one o'clock PM
mendhuru ekeh jahaifi
two o'clock PM
mendhuru dehyh jahaifi
midnight
mendhan
Duration
_____ minute(s)
_____ minute(s) (...)
_____ hour(s)
_____ gadi-iru
_____ day(s)
_____ dhuvas
_____ week(s)
_____ hafthaa
_____ month(s)
_____ mas
_____ year(s)
_____ aharu
Days
today
miadhu
yesterday
iyye
tomorrow
maadhan
this week
mi hafthaa
last week
midhiya hafthaa
next week
anna hafthaa
Sunday
aadhittha
Monday
hoama
Tuesday
angaara
Wednesday
budha
Thursday
buraasfathi
Friday
hukuru
Saturday
honihiru
Months
January
January (...)
February
February (...)
March
March (...)
April
April (...)
May
May (...)
June
June (...)
July
July (...)
August
August (...)
September
September (...)
October
October (...)
November
November (...)
December
December (...)
Writing time and date
Give some examples how to write clock times and dates if it differs from English.
===Colors===(kula)
black
(kalhu)
white
(hudhu)
gray
(alhi)
red
(raiy)
blue
(noo)
yellow
(reendhoo)
green
(fehi)
orange
(niyadhuru)
purple
(dhambu)
brown
(garagui)
Transportation
How much is a ticket to _____?
kihaavara kah tha ticket _____? (...)
One ticket to _____, please.
eh ticket _____, please. (...)
Where does this go?
Kon thanakah thi dhanee? (...)
Where is the boat to _____?
koba boat _____? (...)
Does this boat stop in _____?
mi boat hutaa tha _____? (...)
What time are we leaving?
Aharemen dhanee kon irakun? (...)
How long does it take?
Kihaa ireh nagaanee? (...)
Directions
How do I get to _____ ?
kehene aharen dhanee _____ ? (...)
...the airport?
...airport ah or vaige bandharah? (...)
...downtown?
...rashuthere ah? (...)
...the youth hostel?
...zuvaanunge marukazah? (...)
...the _____ hotel?
...the _____ hotel? (...)
...the American/Canadian/Australian/British consulate?
...the American/Canadian/Australian/British consulate? (...)
Where are there a lot of...
konthaaku hunnaanee emme gina... (...)
...hotels?
...hotaa? (...)
...restaurants?
...restaurants? (...)
...bars?
...bars? (...)
...sites to see?
...balaane thanthan? (...)
Can you show me on the map?
mi chaatun aharen dhakaba? (...)
street
magu
Turn left.
vaathah eburey
Turn right.
kanaathah eburey
left
vai
right
kanaai
straight ahead
kuri ah
towards the _____dhimaal ah _____ (...)
past the _____
ethan dhukoha fa _____ (...)
before the _____
kuri mathin _____ (...)
Watch for the _____.
ethanah balamun
intersection
intersection (...
north
north (...)
south
south (...)
east
irumathi (...)
west
hulhangu (...)
uphill
uphill (...)
downhill
downhill (...)
Taxi
Taxi!
Taxi! (...)
Take me to _____, please.
aharen gengos faanan tha _____, please. (...)
How much does it cost to get to _____?
ethanah dhaan kihaavareh nagaa tha _____?
Take me there, please.
ethanah gengos dheefanan tha?
[edit] Lodging
Do you have any rooms available?
Evves kotarieh liben ebahuri tha? (...)
How much is a room for one person/two people?
ekakah/ dhemeehunah kotari huree kihaavarkah tha?
Does the room come with...
Kotariaai eku veytha... (...)
...bedsheets?
Edhu fothigan'du? (...)
...a bathroom?
Faakhaanaa? (...)
...a telephone?
Foanu? (...)
...a TV?
TV ? (...)
May I see the room first?
Furatham ahannah kotari balaa levidhaanetha? (...)
Do you have anything quieter?
Miah vure hama himeyn thaneh neytha? (...)
...bigger?
Bodu? (...)
...cleaner?
Saafu thaahiru? (...)
...cheaper?
Agu heyo? (...)
OK, I'll take it.
Massala eh ney, aharen mikotari nagaanan. (...)
I will stay for _____ night(s).
Aharen hunnaanee _____ rey vandhen. (...)
Can you suggest another hotel?
Kaley ahannah ehen hotaleh bunedheefaanantha? (...)
Do you have a safe?
Thijooree eh hureytha? (...)
...lockers?
...lockers? (...)
Is breakfast/supper included?
Hedhunuge naasthaa/reygadu keumaai ekkohtha? (...)
What time is breakfast/supper?
Kaa gadi thakakee kobaa? (...)
Please clean my room.
Kotari saafukoh dhevvaa. (...)
Can you wake me at _____? | Kaley ahannah govaa dheefaanantha _____ iru? (...)
I want to check out.
Aharen mithanun dhaan beynun (...)
Money
Do you accept American/Australian/Canadian dollars?
Kaley, Amerikaa/Australia/Kenedaa ge dollaru gaboolu kurantha? (...)
Do you accept British pounds?
Kaley, In'gireysi Pound gaboolu kurantha? (...)
Do you accept credit cards?
Kaley, credit card gaboolu kurantha? (...)
Can you change money for me?
Kaley ahannah faisaa maarukoh dheefaanantha? (...)
Where can I get money changed?
Konthaakun, aharen faisaa maarukuraanee? (...)
Can you change a traveler's check for me?
Kaley, ahannah Travellers chequeh maarukoh dheefaanantha? (...)
Where can I get a traveler's check changed?
Konthaakun, Aharen Travellers chequeh maaru kuraanee? (...)
What is the exchange rate?
Faisaa maaru kuraa reytakee kobaa? (...)
Where is an automatic teller machine (ATM)?
Kobaa faisaa nagaa mashinu(ATM)? (...)
Eating
A table for one person/two people, please.
A table for one person/two people, please. (...)
Can I look at the menu, please?
Ahannah menu balaalevidhaanetha? (...)
Can I look in the kitchen?
Badhige there balaalevidhaanetha? (...)
Is there a house specialty?
Mithanuge khaassa keumeh veytha? (...)
Is there a local specialty?
Is there a local specialty? (...)
I'm a vegetarian.
Ahannakee mas nukaa meeheh. (...)
I don't eat pork.
Aharen ooru maheh nukan. (...)
I don't eat beef.
Aharen geri maheh nukan. (...)
I only eat kosher food.
Aharen hama ekani kanee kosher (Yahoodhee keumeh) kaanaa. (...)
Can you make it "lite", please? (less oil/butter/lard)
Can you make it "lite", please? (...)
fixed-price meal
fixed-price meal (...)
a la carte
a la carte (...)
breakfast
Hedhunuge naasthaa (...)
lunch
Mendhuru keun (...)
tea (meal)
Sai (keun) (...)
supper
supper (...)
I want _____.
Aharen beynun _____. (...)
I want a dish containing _____.
I want a dish containing _____. (...)
chicken
Kukulhumas (...)
beef
Gerimas(...)
fish
Mas (...)
ham
ham (...)
sausage
sausage (...)
cheese
cheese (...)
eggs
Kukulhu Bis (...)
salad
Satani (...)
(fresh) vegetables
(Thaazaa) Tharukaaree (...)
(fresh) fruit
(Thaazaa) Meyvaa (...)
bread
Paan (...)
toast
toast (...)
noodles
noodulus (...)
rice
Baiy (...)
beans
Tholhi (...)
May I have a glass of _____?
May I have a glass of _____? (...)
May I have a cup of _____?
May I have a cup of _____? (...)
May I have a bottle of _____?
May I have a bottle of _____? (...)
coffee
coffee (...)
tea (drink)
Sai (Buin) (...)
juice
Joos (...)
(bubbly) water
Fen (...)
water
Fen (...)
beer
beer (...)
red/white wine
red/white wine (...)
May I have some _____?
May I have some _____? (...)
salt
Lonu (...)
black pepper
Aseymirus (...)
butter
bataru (...)
Excuse me, waiter? (getting attention of server)
Excuse me, waiter? (...)
I'm finished.
Aharen nimmijje. (...)
It was delicious.
Varah meeru. (...)
Please clear the plates.
Please clear the plates. (...)
The check, please.
The check, please. (...)
[edit] Bars
Do you serve alcohol?
Mithaaga raa vihkan tha? (...)
Is there table service?
Is there table service? (...)
A beer/two beers, please.
Biareh/dhe Biaru, libidhaanetha. (...)
A glass of red/white wine, please.
A glass of red/white wine, please. (...)
A pint, please.
A pint, please. (...)
A bottle, please.
A bottle, please. (...)
_____ (hard liquor) and _____ (mixer), please.
_____ and _____, please. (...)
whiskey
whiskey (...)
vodka
voduka (...)
rum
rum (...)
water
fenn (...)
club soda
club soda (...)
tonic water
tonic water (...)
orange juice
orange juice (...)
Coke (soda)
Coke (...)
Do you have any bar snacks?
Do you have any bar snacks? (...)
One more, please.
One more, please. (...)
Another round, please.
Another round, please. (...)
When is closing time?
When is closing time? (...)
Cheers!
Cheers! (...)
[edit] Shopping
Do you have this in my size?
Meetheege aharenge sizuge ebahuritha?(...)
How much is this?
Meege agu kihaavareh? (...)
That's too expensive.
Thi maa agu bodu! (...)
Would you take _____?
Nangavaa nantha ........? (...)
expensive
Agu bodu (...)
cheap
Agu heyo (...)
I can't afford it.
Ahannakah nuganeveyne thieh? (...)
I don't want it.
Aharen thiyeh beynumeh nun (...)
You're cheating me.
Kaley Ahannah olhuvaalaneetha? (...)
I'm not interested.
Aharen shauguveri eh nun (..)
OK, I'll take it.
Massalaeh ney aharen thi gendhaanan (...)
Can I have a bag?
Kothalheh libidhaanetha? (...)
Do you ship (overseas)?
Ehen Gaumuthakah kan;du magun fonuvaa dhentha? (...)
I need...
Aharen beynun (...)
...toothpaste.
Dhaiy ugulhaa beys. (...)
...a toothbrush.
Dhaiy ugulhaa burus. (...)
...tampons.
...tampons. (...)
...soap.
Saiboani. (...)
...shampoo.
...shampoo. (...)
...pain reliever. (e.g., aspirin or ibuprofen)
Thadhu kan'duvaa beys. (...)
...cold medicine.
Aridhafuhuge beys. (...)
...stomach medicine.
Badah thadhuvaathee kaa beys. (...)
...a razor.
...Reyzaru. (...)
...an umbrella.
Kuda. (...)
...sunblock lotion.
Avi bahdhaa loashan. (...)
...a postcard.
...Postcardeh. (...)
...postage stamps.
isteympu. (...)
...batteries.
Beteri. (...)
...writing paper.
Liyaa karudhaas. (...)
...a pen.
Galameh. (...)
...English-language books.
In'gireysi foythah. (...)
...English-language magazines.
In'gireysi Majallaathah. (...)
...an English-language newspaper.
...In'gireysi nooheh. (...)
...an English-English dictionary.
...In'gireysi baskoshaaru. (...)
Driving
I want to rent a car.
Aharen beynun vanee Kaareh kuyyah hifan(...)
Can I get insurance?
Insurance kurevidhaanetha?(...)
stop (on a street sign)
Huttey (...)
one way
Eh kolhah dhuvvaa mageh (...)
yield
yield (...)
no parking
Park kurun manaa (...)
speed limit
speed limit (...)
gas (petrol) station
gas station (...)
petrol
petrol (...)
diesel
diesel (...)
Authority
I haven't done anything wrong.
Alhugandu kusheh nukuran. (...)
It was a misunderstanding.
Thee olhumeh. (...)
Where are you taking me?
Alhugandu kon thaakah thigendhanee? (...)
Am I under arrest?
Aharen mihiree hahyarukohfa tha? (...)
I am an American/Australian/British/Canadian citizen.
I am an American/Australian/British/Canadian citizen. (Ahannakee Amerikaage/Australiaage/In'gireysivilaathuge/Kenedaage Raiyyitheh...)
I want to talk to the American/Australian/British/Canadian embassy/consulate.
I need to talk to the American/Australian/British/Canadian embassy/consulate. (...)
I want to talk to a lawyer.
I want to talk to a lawyer. (Aharen Qaanoonee Vakeelakaa vaahaka dhakkan beynun)
Can I just pay a fine now?
Can I just pay a fine now? (Aharennah Joorimanaa akun mikan ninmidhaanetha...)
Learning more
This is where you'd give more information on learning the language, such as links to online courses or textbooks, or suggestions for in-person courses to take, or pointers to a dictionary or two.
How do you say _____ ?
Kihineh bunaanee _____ ? (...)
What is this/that called?
miah/eah kiyany keekay? (...)
2/21/2010
2/19/2010
2/16/2010
2/14/2010
National Day
Maldives national day is an important day, as it is observed to celebrate the victory of Muhammad Thakurufaanu over the Portuguese in the year 1573. According to the Islamic calendar, the National Day of Maldives falls on the 1st of Rabee ul Awwal, the third month. Read to know about the story of freedom of Maldives from the colonial rule of Portuguese.
In the year 1558, Portuguese attacked Maldives and killed the then Sultan of this country and established their own rule. It was later in 1573; Muhammad Thakurufaanu arrived here along with his companions and succeeded in ending the fifteen-year colonial rule. Today, as a part of National Day celebrations in Maldives, parades and root marches take place on the streets of Male, its capital city and other islands.
In the year 1558, Portuguese attacked Maldives and killed the then Sultan of this country and established their own rule. It was later in 1573; Muhammad Thakurufaanu arrived here along with his companions and succeeded in ending the fifteen-year colonial rule. Today, as a part of National Day celebrations in Maldives, parades and root marches take place on the streets of Male, its capital city and other islands.
2/03/2010
E.S assignment
World food crisis is the growing problem with food output and availability for the mass of the population
Skeletal means the skeleton, the bones of the body which collectively provide the framework for the body. ...
Anaemia is iron deficiency disease
Causes are ___less intake of iron in diet
___ less intake of vitamin C rich food
___loss of blood due to diseases or infection
Preventing children from malnutrition
Providing balanced diet( Diet which contains all group of food in correct amount)
The spinal cord is the main pathway for information connecting the brain and peripheral nervous system.
or write
The spinal cord is part of the central nervous system. It is a bundle of nerves that passes through the bones of the vertebrae down the back. It sends sensations to the brain from the body, and returns motor commands to the various parts of the body. The spinal cord has a primary role in reflexes and in the autonomic nervous system.
( I am in hurry i'll explain later)
Skeletal means the skeleton, the bones of the body which collectively provide the framework for the body. ...
Anaemia is iron deficiency disease
Causes are ___less intake of iron in diet
___ less intake of vitamin C rich food
___loss of blood due to diseases or infection
Preventing children from malnutrition
Providing balanced diet( Diet which contains all group of food in correct amount)
The spinal cord is the main pathway for information connecting the brain and peripheral nervous system.
or write
The spinal cord is part of the central nervous system. It is a bundle of nerves that passes through the bones of the vertebrae down the back. It sends sensations to the brain from the body, and returns motor commands to the various parts of the body. The spinal cord has a primary role in reflexes and in the autonomic nervous system.
( I am in hurry i'll explain later)
2/01/2010
Al- Mutaffifeen
سُوۡرَةُ المطفّفِین
بِسۡمِ اللهِ الرَّحۡمٰنِ الرَّحِيۡمِ
وَيۡلٌ لِّلۡمُطَفِّفِيۡنَۙ ﴿۱﴾ الَّذِيۡنَ اِذَا اكۡتَالُوۡا عَلَى النَّاسِ يَسۡتَوۡفُوۡنَۖ ﴿۲﴾ وَاِذَا كَالُوۡهُمۡ اَوْ وَّزَنُوۡهُمۡ يُخۡسِرُوۡنَؕ ﴿۳﴾ اَلَا يَظُنُّ اُولٰٓٮِٕكَ اَنَّهُمۡ مَّبۡعُوۡثُوۡنَۙ ﴿۴﴾ لِيَوۡمٍ عَظِيۡمٍۙ ﴿۵﴾ يَّوۡمَ يَقُوۡمُ النَّاسُ لِرَبِّ الۡعٰلَمِيۡنَؕ ﴿۶﴾ كَلَّاۤ اِنَّ كِتٰبَ الۡفُجَّارِ لَفِىۡ سِجِّيۡنٍؕ ﴿۷﴾ وَمَاۤ اَدۡرٰٮكَ مَا سِجِّيۡنٌؕ ﴿۸﴾ كِتٰبٌ مَّرۡقُوۡمٌؕ ﴿۹﴾ وَيۡلٌ يَّوۡمَٮِٕذٍ لِّلۡمُكَذِّبِيۡنَۙ ﴿۱۰﴾ الَّذِيۡنَ يُكَذِّبُوۡنَ بِيَوۡمِ الدِّيۡنِؕ ﴿۱۱﴾ وَمَا يُكَذِّبُ بِهٖۤ اِلَّا كُلُّ مُعۡتَدٍ اَثِيۡمٍۙ ﴿۱۲﴾ اِذَا تُتۡلٰى عَلَيۡهِ اٰيٰتُنَا قَالَ اَسَاطِيۡرُ الۡاَوَّلِيۡنَؕ ﴿۱۳﴾ كَلَّا بَلۡ رَانَ عَلٰى قُلُوۡبِهِمۡ مَّا كَانُوۡا يَكۡسِبُوۡنَ ﴿۱۴﴾ كَلَّاۤ اِنَّهُمۡ عَنۡ رَّبِّهِمۡ يَوۡمَٮِٕذٍ لَّمَحۡجُوۡبُوۡنَؕ ﴿۱۵﴾ ثُمَّ اِنَّهُمۡ لَصَالُوا الۡجَحِيۡمِؕ ﴿۱۶﴾ ثُمَّ يُقَالُ هٰذَا الَّذِىۡ كُنۡتُمۡ بِهٖ تُكَذِّبُوۡنَؕ ﴿۱۷﴾ كَلَّاۤ اِنَّ كِتٰبَ الۡاَبۡرَارِ لَفِىۡ عِلِّيِّيۡنَؕ ﴿۱۸﴾ وَمَاۤ اَدۡرٰٮكَ مَا عِلِّيُّوۡنَؕ ﴿۱۹﴾ كِتٰبٌ مَّرۡقُوۡمٌۙ ﴿۲۰﴾ يَّشۡهَدُهُ الۡمُقَرَّبُوۡنَؕ ﴿۲۱﴾ اِنَّ الۡاَبۡرَارَ لَفِىۡ نَعِيۡمٍۙ ﴿۲۲﴾ عَلَى الۡاَرَآٮِٕكِ يَنۡظُرُوۡنَۙ ﴿۲۳﴾ تَعۡرِفُ فِىۡ وُجُوۡهِهِمۡ نَضۡرَةَ النَّعِيۡمِۚ ﴿۲۴﴾ يُسۡقَوۡنَ مِنۡ رَّحِيۡقٍ مَّخۡتُوۡمٍۙ ﴿۲۵﴾ خِتٰمُهٗ مِسۡكٌ ؕ وَفِىۡ ذٰلِكَ فَلۡيَتَنَافَسِ الۡمُتَنــَافِسُوۡنَؕ ﴿۲۶﴾ وَ مِزَاجُهٗ مِنۡ تَسۡنِيۡمٍۙ ﴿۲۷﴾ عَيۡنًا يَّشۡرَبُ بِهَا الۡمُقَرَّبُوۡنَؕ ﴿۲۸﴾ اِنَّ الَّذِيۡنَ اَجۡرَمُوۡا كَانُوۡا مِنَ الَّذِيۡنَ اٰمَنُوۡا يَضۡحَكُوۡنَ ۖ ﴿۲۹﴾ وَاِذَا مَرُّوۡا بِهِمۡ يَتَغَامَزُوۡنَ ۖ ﴿۳۰﴾ وَاِذَا انۡقَلَبُوۡۤا اِلٰٓى اَهۡلِهِمُ انْقَلَبُوۡا فَكِهِيۡنَ ۖ ﴿۳۱﴾ وَاِذَا رَاَوۡهُمۡ قَالُوۡۤا اِنَّ هٰٓؤُلَاۤءِ لَـضَآلُّوۡنَۙ ﴿۳۲﴾ وَمَاۤ اُرۡسِلُوۡا عَلَيۡهِمۡ حٰفِظِيۡنَۙ ﴿۳۳﴾ فَالۡيَوۡمَ الَّذِيۡنَ اٰمَنُوۡا مِنَ الۡكُفَّارِ يَضۡحَكُوۡنَۙ ﴿۳۴﴾ عَلَى الۡاَرَآٮِٕكِۙ يَنۡظُرُوۡنَؕ ﴿۳۵﴾ هَلۡ ثُوِّبَ الۡكُفَّارُ مَا كَانُوۡا يَفۡعَلُوۡنَ ﴿۳۶﴾
بِسۡمِ اللهِ الرَّحۡمٰنِ الرَّحِيۡمِ
وَيۡلٌ لِّلۡمُطَفِّفِيۡنَۙ ﴿۱﴾ الَّذِيۡنَ اِذَا اكۡتَالُوۡا عَلَى النَّاسِ يَسۡتَوۡفُوۡنَۖ ﴿۲﴾ وَاِذَا كَالُوۡهُمۡ اَوْ وَّزَنُوۡهُمۡ يُخۡسِرُوۡنَؕ ﴿۳﴾ اَلَا يَظُنُّ اُولٰٓٮِٕكَ اَنَّهُمۡ مَّبۡعُوۡثُوۡنَۙ ﴿۴﴾ لِيَوۡمٍ عَظِيۡمٍۙ ﴿۵﴾ يَّوۡمَ يَقُوۡمُ النَّاسُ لِرَبِّ الۡعٰلَمِيۡنَؕ ﴿۶﴾ كَلَّاۤ اِنَّ كِتٰبَ الۡفُجَّارِ لَفِىۡ سِجِّيۡنٍؕ ﴿۷﴾ وَمَاۤ اَدۡرٰٮكَ مَا سِجِّيۡنٌؕ ﴿۸﴾ كِتٰبٌ مَّرۡقُوۡمٌؕ ﴿۹﴾ وَيۡلٌ يَّوۡمَٮِٕذٍ لِّلۡمُكَذِّبِيۡنَۙ ﴿۱۰﴾ الَّذِيۡنَ يُكَذِّبُوۡنَ بِيَوۡمِ الدِّيۡنِؕ ﴿۱۱﴾ وَمَا يُكَذِّبُ بِهٖۤ اِلَّا كُلُّ مُعۡتَدٍ اَثِيۡمٍۙ ﴿۱۲﴾ اِذَا تُتۡلٰى عَلَيۡهِ اٰيٰتُنَا قَالَ اَسَاطِيۡرُ الۡاَوَّلِيۡنَؕ ﴿۱۳﴾ كَلَّا بَلۡ رَانَ عَلٰى قُلُوۡبِهِمۡ مَّا كَانُوۡا يَكۡسِبُوۡنَ ﴿۱۴﴾ كَلَّاۤ اِنَّهُمۡ عَنۡ رَّبِّهِمۡ يَوۡمَٮِٕذٍ لَّمَحۡجُوۡبُوۡنَؕ ﴿۱۵﴾ ثُمَّ اِنَّهُمۡ لَصَالُوا الۡجَحِيۡمِؕ ﴿۱۶﴾ ثُمَّ يُقَالُ هٰذَا الَّذِىۡ كُنۡتُمۡ بِهٖ تُكَذِّبُوۡنَؕ ﴿۱۷﴾ كَلَّاۤ اِنَّ كِتٰبَ الۡاَبۡرَارِ لَفِىۡ عِلِّيِّيۡنَؕ ﴿۱۸﴾ وَمَاۤ اَدۡرٰٮكَ مَا عِلِّيُّوۡنَؕ ﴿۱۹﴾ كِتٰبٌ مَّرۡقُوۡمٌۙ ﴿۲۰﴾ يَّشۡهَدُهُ الۡمُقَرَّبُوۡنَؕ ﴿۲۱﴾ اِنَّ الۡاَبۡرَارَ لَفِىۡ نَعِيۡمٍۙ ﴿۲۲﴾ عَلَى الۡاَرَآٮِٕكِ يَنۡظُرُوۡنَۙ ﴿۲۳﴾ تَعۡرِفُ فِىۡ وُجُوۡهِهِمۡ نَضۡرَةَ النَّعِيۡمِۚ ﴿۲۴﴾ يُسۡقَوۡنَ مِنۡ رَّحِيۡقٍ مَّخۡتُوۡمٍۙ ﴿۲۵﴾ خِتٰمُهٗ مِسۡكٌ ؕ وَفِىۡ ذٰلِكَ فَلۡيَتَنَافَسِ الۡمُتَنــَافِسُوۡنَؕ ﴿۲۶﴾ وَ مِزَاجُهٗ مِنۡ تَسۡنِيۡمٍۙ ﴿۲۷﴾ عَيۡنًا يَّشۡرَبُ بِهَا الۡمُقَرَّبُوۡنَؕ ﴿۲۸﴾ اِنَّ الَّذِيۡنَ اَجۡرَمُوۡا كَانُوۡا مِنَ الَّذِيۡنَ اٰمَنُوۡا يَضۡحَكُوۡنَ ۖ ﴿۲۹﴾ وَاِذَا مَرُّوۡا بِهِمۡ يَتَغَامَزُوۡنَ ۖ ﴿۳۰﴾ وَاِذَا انۡقَلَبُوۡۤا اِلٰٓى اَهۡلِهِمُ انْقَلَبُوۡا فَكِهِيۡنَ ۖ ﴿۳۱﴾ وَاِذَا رَاَوۡهُمۡ قَالُوۡۤا اِنَّ هٰٓؤُلَاۤءِ لَـضَآلُّوۡنَۙ ﴿۳۲﴾ وَمَاۤ اُرۡسِلُوۡا عَلَيۡهِمۡ حٰفِظِيۡنَۙ ﴿۳۳﴾ فَالۡيَوۡمَ الَّذِيۡنَ اٰمَنُوۡا مِنَ الۡكُفَّارِ يَضۡحَكُوۡنَۙ ﴿۳۴﴾ عَلَى الۡاَرَآٮِٕكِۙ يَنۡظُرُوۡنَؕ ﴿۳۵﴾ هَلۡ ثُوِّبَ الۡكُفَّارُ مَا كَانُوۡا يَفۡعَلُوۡنَ ﴿۳۶﴾
1/28/2010
1/19/2010
1/16/2010
Circulatory System
Circulatory System: The Circle of Blood
On average, your body has about 5 liters of blood continually traveling through it by way of the circulatory system. The heart, the lungs, and the blood vessels work together to form the circle part of the circulatory system. The pumping of the heart forces the blood on its journey.
The body's circulatory system really has three distinct parts: pulmonary circulation, coronary circulation, and systemic circulation. Or, the lungs (pulmonary), the heart (coronary), and the rest of the system (systemic). Each part must be working independently in order for them to all work together.
On average, your body has about 5 liters of blood continually traveling through it by way of the circulatory system. The heart, the lungs, and the blood vessels work together to form the circle part of the circulatory system. The pumping of the heart forces the blood on its journey.
The body's circulatory system really has three distinct parts: pulmonary circulation, coronary circulation, and systemic circulation. Or, the lungs (pulmonary), the heart (coronary), and the rest of the system (systemic). Each part must be working independently in order for them to all work together.
Skeletal System
The Skeletal System
The Skeletal System serves many important functions; it provides the shape and form for our bodies in addition to supporting, protecting, allowing bodily movement, producing blood for the body, and storing minerals.
Functions
Its 206 bones form a rigid framework to which the softer tissues and organs of the body are attached.
Vital organs are protected by the skeletal system. The brain is protected by the surrounding skull as the heart and lungs are encased by the sternum and rib cage.
Bodily movement is carried out by the interaction of the muscular and skeletal systems. For this reason, they are often grouped together as the musculo-skeletal system. Muscles are connected to bones by tendons. Bones are connected to each other by ligaments. Where bones meet one another is typically called a joint. Muscles which cause movement of a joint are connected to two different bones and contract to pull them together. An example would be the contraction of the biceps and a relaxation of the triceps. This produces a bend at the elbow. The contraction of the triceps and relaxation of the biceps produces the effect of straightening the arm.
Blood cells are produced by the marrow located in some bones. An average of 2.6 million red blood cells are produced each second by the bone marrow to replace those worn out and destroyed by the liver.
Bones serve as a storage area for minerals such as calcium and phosphorus. When an excess is present in the blood, buildup will occur within the bones. When the supply of these minerals within the blood is low, it will be withdrawn from the bones to replenish the supply.
Divisions of the Skeleton
The human skeleton is divided into two distinct parts:
The axial skeleton consists of bones that form the axis of the body and support and protect the organs of the head, neck, and trunk.
The Skull
The Sternum
The Ribs
The Vertebral Column
The appendicular skeleton is composed of bones that anchor the appendages to the axial skeleton.
The Upper Extremities
The Lower Extremities
The Shoulder Girdle
The Pelvic Girdle--(the sacrum and coccyx are considered part of the vertebral column)
Types of Bone
The bones of the body fall into four general categories: long bones, short bones, flat bones, and irregular bones. Long bones are longer than they are wide and work as levers. The bones of the upper and lower extremities (ex. humerus, tibia, femur, ulna, metacarpals, etc.) are of this type. Short bones are short, cube-shaped, and found in the wrists and ankles. Flat bones have broad surfaces for protection of organs and attachment of muscles (ex. ribs, cranial bones, bones of shoulder girdle). Irregular bones are all others that do not fall into the previous categories. They have varied shapes, sizes, and surfaces features and include the bones of the vertebrae and a few in the skull.
Bone Composition
Bones are composed of tissue that may take one of two forms. Compact, or dense bone, and spongy, or cancellous, bone. Most bones contain both types. Compact bone is dense, hard, and forms the protective exterior portion of all bones. Spongy bone is inside the compact bone and is very porous (full of tiny holes). Spongy bone occurs in most bones. The bone tissue is composed of several types of bone cells embedded in a web of inorganic salts (mostly calcium and phosphorus) to give the bone strength, and collagenous fibers and ground substance to give the bone flexibility
The Skeletal System serves many important functions; it provides the shape and form for our bodies in addition to supporting, protecting, allowing bodily movement, producing blood for the body, and storing minerals.
Functions
Its 206 bones form a rigid framework to which the softer tissues and organs of the body are attached.
Vital organs are protected by the skeletal system. The brain is protected by the surrounding skull as the heart and lungs are encased by the sternum and rib cage.
Bodily movement is carried out by the interaction of the muscular and skeletal systems. For this reason, they are often grouped together as the musculo-skeletal system. Muscles are connected to bones by tendons. Bones are connected to each other by ligaments. Where bones meet one another is typically called a joint. Muscles which cause movement of a joint are connected to two different bones and contract to pull them together. An example would be the contraction of the biceps and a relaxation of the triceps. This produces a bend at the elbow. The contraction of the triceps and relaxation of the biceps produces the effect of straightening the arm.
Blood cells are produced by the marrow located in some bones. An average of 2.6 million red blood cells are produced each second by the bone marrow to replace those worn out and destroyed by the liver.
Bones serve as a storage area for minerals such as calcium and phosphorus. When an excess is present in the blood, buildup will occur within the bones. When the supply of these minerals within the blood is low, it will be withdrawn from the bones to replenish the supply.
Divisions of the Skeleton
The human skeleton is divided into two distinct parts:
The axial skeleton consists of bones that form the axis of the body and support and protect the organs of the head, neck, and trunk.
The Skull
The Sternum
The Ribs
The Vertebral Column
The appendicular skeleton is composed of bones that anchor the appendages to the axial skeleton.
The Upper Extremities
The Lower Extremities
The Shoulder Girdle
The Pelvic Girdle--(the sacrum and coccyx are considered part of the vertebral column)
Types of Bone
The bones of the body fall into four general categories: long bones, short bones, flat bones, and irregular bones. Long bones are longer than they are wide and work as levers. The bones of the upper and lower extremities (ex. humerus, tibia, femur, ulna, metacarpals, etc.) are of this type. Short bones are short, cube-shaped, and found in the wrists and ankles. Flat bones have broad surfaces for protection of organs and attachment of muscles (ex. ribs, cranial bones, bones of shoulder girdle). Irregular bones are all others that do not fall into the previous categories. They have varied shapes, sizes, and surfaces features and include the bones of the vertebrae and a few in the skull.
Bone Composition
Bones are composed of tissue that may take one of two forms. Compact, or dense bone, and spongy, or cancellous, bone. Most bones contain both types. Compact bone is dense, hard, and forms the protective exterior portion of all bones. Spongy bone is inside the compact bone and is very porous (full of tiny holes). Spongy bone occurs in most bones. The bone tissue is composed of several types of bone cells embedded in a web of inorganic salts (mostly calcium and phosphorus) to give the bone strength, and collagenous fibers and ground substance to give the bone flexibility
Roman numerals
Roman Numerals 1-100
1= I
2 = II
3 = III
4 = IV
5 = V
6 = VI
7 = VII
8 = VIII
9 = IX
10 = X
11 = XI
12 = XII
13 = XIII
14 = XIV
15 = XV
16 = XVI
17 = XVII
18 = XVIII
19 = XIX
20 = XX
21 = XXI
22 = XXII
23 = XXIII
24 = XXIV
25 = XXV
26 = XXVI
27 = XXVII
28 = XXVIII
29 = XXIX
30 = XXX
31 = XXXI
32 = XXXII
33 = XXXIII
34 = XXXIV
35 = XXXV
36 = XXXVI
37 = XXXVII
38 = XXXVIII
39 = XXXIX
40 = XL
41 = XLI
42 = XLII
43 = XLIII
44 = XLIV
45 = XLV
46 = XLVI
47 = XLVII
48 = XLVIII
49 = XLIX
50 = L
51 = LI
52 = LII
53 = LIII
54 = LIV
55 = LV
56 = LVI
57 = LVII
58 = LVIII
59 = LIX
60 = LX
61 = LXI
62 = LXII
63 = LXIII
64 = LXIV
65 = LXV
66 = LXVI
67 = LXVII
68 = LXVIII
69 = LXIX
70 = LXX
71 = LXXI
72 = LXXII
73 = LXXIII
74 = LXXIV
75 = LXXV
76 = LXXVI
77 = LXXVII
78 = LXXVIII
79 = LXXIX
80 = LXXX
81 = LXXXI
82 = LXXXII
83 = LXXXIII
84 = LXXXIV
85 = LXXXV
86 = LXXXVI
87 = LXXXVII
88 = LXXXVIII
89 = LXXXIX
90 = XC
91 = XCI
92 = XCII
93 = XCIII
94 = XCIV
95 = XCV
96 = XCVI
97 = XCVII
98 = XCVIII
99 = XCIX
100 =C
1= I
2 = II
3 = III
4 = IV
5 = V
6 = VI
7 = VII
8 = VIII
9 = IX
10 = X
11 = XI
12 = XII
13 = XIII
14 = XIV
15 = XV
16 = XVI
17 = XVII
18 = XVIII
19 = XIX
20 = XX
21 = XXI
22 = XXII
23 = XXIII
24 = XXIV
25 = XXV
26 = XXVI
27 = XXVII
28 = XXVIII
29 = XXIX
30 = XXX
31 = XXXI
32 = XXXII
33 = XXXIII
34 = XXXIV
35 = XXXV
36 = XXXVI
37 = XXXVII
38 = XXXVIII
39 = XXXIX
40 = XL
41 = XLI
42 = XLII
43 = XLIII
44 = XLIV
45 = XLV
46 = XLVI
47 = XLVII
48 = XLVIII
49 = XLIX
50 = L
51 = LI
52 = LII
53 = LIII
54 = LIV
55 = LV
56 = LVI
57 = LVII
58 = LVIII
59 = LIX
60 = LX
61 = LXI
62 = LXII
63 = LXIII
64 = LXIV
65 = LXV
66 = LXVI
67 = LXVII
68 = LXVIII
69 = LXIX
70 = LXX
71 = LXXI
72 = LXXII
73 = LXXIII
74 = LXXIV
75 = LXXV
76 = LXXVI
77 = LXXVII
78 = LXXVIII
79 = LXXIX
80 = LXXX
81 = LXXXI
82 = LXXXII
83 = LXXXIII
84 = LXXXIV
85 = LXXXV
86 = LXXXVI
87 = LXXXVII
88 = LXXXVIII
89 = LXXXIX
90 = XC
91 = XCI
92 = XCII
93 = XCIII
94 = XCIV
95 = XCV
96 = XCVI
97 = XCVII
98 = XCVIII
99 = XCIX
100 =C
Arabic numerals
Arabic Numbers
٠
0
sifr
صفر
١
1
wahid
واحد
٢
2
ithnan
إثنان
٣
3
thalatha
ثلاثة
٤
4
arba’a
أربعة
٥
5
khamsa
خمسة
٦
6
sitta
ستة
٧
7
sab’a
سبعة
٨
8
thamaniya
ثمانية
٩
9
tis’a
تسعة
١٠
10
‘ashra
عشرة
١١
11
ahada ‘ashar
إحدى عشر
١٣
13
thalatha ‘ashar
ثلاثة عشر
١٢
12
ithna ‘ashar
إثنا عشر
١٤
14
arba’a ‘ashar
أربعة عشر
١٥
15
khamsa ‘ashar
خمسة عشر
١٦
16
sitta ‘ashar
ستة عشر
١٧
17
sab’a ‘ashar
سبعة عشر
١٨
18
thamaniya ‘ashar
ثمانية عشر
١٩
19
tis’a ‘ashar
تسعة عشر
٢٠
20
‘ishrun
عشرون
٢١
21
wahed wa-’ishrun
واحد و عشرون
٢٢
22
ithnane wa-’ishrun
إثنان وعشرون
٢٣
23
thalatha wa-’ishrun
ثلاثة و عشرون
٢٤
24
arba’a wa-’ishrun
أربعة و عشرون
٢٥
25
khamsa wa-’ishrun
خمسة و عشرون
٢٦
26
sitta wa-’ishrun
ستة و عشرون
٢٧
27
sab’a wa-’ishrun
سبعة وعشرون
٢٨
28
thamaniya wa-’ishrun
ثمانية و عشرون
٢٩
29
tis’a wa-’ishrun
تسعة و عشرون
٣٠
30
thalathun
ثلاثون
٣١
31
wahid wa-thalathun
واحد و ثلاثون
٤٠
40
arba’un
أربعون
٤٢
42
ithnan wa-arba’un
إثنان و أربعون
٥٠
50
khamsun
خمسون
٥٣
53
thalatha wa-khamsun
ثلاثة و خمسون
٦٠
60
sittun
ستون
٦٤
64
arba'a wa-sittun
أربعة و ستون
٧٠
70
sab’un
سبعون
٧٥
75
khamsa wa-sab’un
خمسة و سبعون
٨٠
80
thamanun
ثمانون
٨٦
86
sitta wa-thamanun
ستة و ثمانون
٩٠
90
tis’un
تسعون
٩٧
97
sab'a wa-tis’un
سبعة و تسعون
١٠٠
100
mi'a
مائة
١٠٠٠
1000
alf
ألف
٢٠٠٠
2000
alfain
ألفين
١٠٠٠٠٠
100000
mi'at alf
مائة ألف
١٠٠٠٠٠٠٠
10000000
Million
مليون
٠
0
sifr
صفر
١
1
wahid
واحد
٢
2
ithnan
إثنان
٣
3
thalatha
ثلاثة
٤
4
arba’a
أربعة
٥
5
khamsa
خمسة
٦
6
sitta
ستة
٧
7
sab’a
سبعة
٨
8
thamaniya
ثمانية
٩
9
tis’a
تسعة
١٠
10
‘ashra
عشرة
١١
11
ahada ‘ashar
إحدى عشر
١٣
13
thalatha ‘ashar
ثلاثة عشر
١٢
12
ithna ‘ashar
إثنا عشر
١٤
14
arba’a ‘ashar
أربعة عشر
١٥
15
khamsa ‘ashar
خمسة عشر
١٦
16
sitta ‘ashar
ستة عشر
١٧
17
sab’a ‘ashar
سبعة عشر
١٨
18
thamaniya ‘ashar
ثمانية عشر
١٩
19
tis’a ‘ashar
تسعة عشر
٢٠
20
‘ishrun
عشرون
٢١
21
wahed wa-’ishrun
واحد و عشرون
٢٢
22
ithnane wa-’ishrun
إثنان وعشرون
٢٣
23
thalatha wa-’ishrun
ثلاثة و عشرون
٢٤
24
arba’a wa-’ishrun
أربعة و عشرون
٢٥
25
khamsa wa-’ishrun
خمسة و عشرون
٢٦
26
sitta wa-’ishrun
ستة و عشرون
٢٧
27
sab’a wa-’ishrun
سبعة وعشرون
٢٨
28
thamaniya wa-’ishrun
ثمانية و عشرون
٢٩
29
tis’a wa-’ishrun
تسعة و عشرون
٣٠
30
thalathun
ثلاثون
٣١
31
wahid wa-thalathun
واحد و ثلاثون
٤٠
40
arba’un
أربعون
٤٢
42
ithnan wa-arba’un
إثنان و أربعون
٥٠
50
khamsun
خمسون
٥٣
53
thalatha wa-khamsun
ثلاثة و خمسون
٦٠
60
sittun
ستون
٦٤
64
arba'a wa-sittun
أربعة و ستون
٧٠
70
sab’un
سبعون
٧٥
75
khamsa wa-sab’un
خمسة و سبعون
٨٠
80
thamanun
ثمانون
٨٦
86
sitta wa-thamanun
ستة و ثمانون
٩٠
90
tis’un
تسعون
٩٧
97
sab'a wa-tis’un
سبعة و تسعون
١٠٠
100
mi'a
مائة
١٠٠٠
1000
alf
ألف
٢٠٠٠
2000
alfain
ألفين
١٠٠٠٠٠
100000
mi'at alf
مائة ألف
١٠٠٠٠٠٠٠
10000000
Million
مليون
Al- kafiron
سُوۡرَةُ الکافِرون
بِسۡمِ ٱللهِ ٱلرَّحۡمَـٰنِ ٱلرَّحِيمِ
قُلۡ يَـٰٓأَيُّہَا ٱلۡڪَـٰفِرُونَ (١) لَآ أَعۡبُدُ مَا تَعۡبُدُونَ (٢) وَلَآ أَنتُمۡ عَـٰبِدُونَ مَآ أَعۡبُدُ (٣) وَلَآ أَنَا۟ عَابِدٌ۬ مَّا عَبَدتُّمۡ (٤) وَلَآ أَنتُمۡ عَـٰبِدُونَ مَآ أَعۡبُدُ (٥) لَكُمۡ دِينُكُمۡ وَلِىَ دِينِ (٦)
Al-Kafiroon
In the name of Allah, the Beneficent, the Merciful
Say: O disbelievers! (1) I worship not that which ye worship; (2) Nor worship ye that which I worship. (3) And I shall not worship that which ye worship. (4) Nor will ye worship that which I worship. (5) Unto you your religion, and unto me my religion. (6)
بِسۡمِ ٱللهِ ٱلرَّحۡمَـٰنِ ٱلرَّحِيمِ
قُلۡ يَـٰٓأَيُّہَا ٱلۡڪَـٰفِرُونَ (١) لَآ أَعۡبُدُ مَا تَعۡبُدُونَ (٢) وَلَآ أَنتُمۡ عَـٰبِدُونَ مَآ أَعۡبُدُ (٣) وَلَآ أَنَا۟ عَابِدٌ۬ مَّا عَبَدتُّمۡ (٤) وَلَآ أَنتُمۡ عَـٰبِدُونَ مَآ أَعۡبُدُ (٥) لَكُمۡ دِينُكُمۡ وَلِىَ دِينِ (٦)
Al-Kafiroon
In the name of Allah, the Beneficent, the Merciful
Say: O disbelievers! (1) I worship not that which ye worship; (2) Nor worship ye that which I worship. (3) And I shall not worship that which ye worship. (4) Nor will ye worship that which I worship. (5) Unto you your religion, and unto me my religion. (6)
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