Taken in botanical garden :-) The Hong Kong Zoological and Botanical Gardens (HKZBG) is located on the northern slope of Victoria Peak with a highest point of 100 metres and a lowest point of 62 metres above sea level. HKZBG, occupies an area of 5.6 hectares was founded in 1871 as a Botanic Garden and renamed in 1975 as Botanical and Zoological Gardens to reflect the increased commitments to zoological exhibits. Construction works of the Garden started in 1860 and the first stage was opened to the public in 1864. Mr. Charles Ford was the first Superintendent of Gardens, appointed in 1871. Having served as a temporary Government House from 1841 to 1842, the Garden was still called "Bing Tau Fa Yuen" by the Chinese. Bounded by Garden Road, Robinson Road, Glenealy and Upper Albert Road, the Garden was divided into two parts by Albany Road, but linked by a subway. The eastern part of the Garden is known as the Old Garden where a Children's Playground, Aviaries, Green House and a Fountain Terrace Garden are found. The New Garden in the west is mainly the home of mammals and reptiles.
Hastings (pron.: /ˈheɪstɪŋz/) is a town and borough in the county of East Sussex on the south coast of England. The town is located 24 mi (39 km) east of the county town of Lewes and 53 mi (85 km) south east of London, and has an estimated population of 86,900. In historical terms, Hastings can claim fame through its connection with the Norman conquest of England; and also because it became one of the medieval Cinque Ports. Hastings was, for centuries, an important fishing port; although nowadays much reduced, it still has the largest beach-based fishing fleet in England. The town became a watering place in the 1760s, and then, with the coming of the railway, a seaside resort. The attraction of Hastings as a tourist destination continues; although the number of hotels has decreased, it caters for wider tastes, being home to internationally-based cultural and sporting events, such as chess and running. It has set out to become "a modern European town" and seeks to attract commercial business in the many industrial sites round the borough.[citation needed
A smile is a facial expression formed by flexing the muscles near both ends of the mouth and by flexing muscles throughout the mouth. Some smiles include contraction of the muscles at the corner of the eyes. Among humans, it is an expression denoting pleasure, sociability, happiness, or amusement, but can also be an involuntary expression of anxiety, in which case it is known as a grimace. Smiling is something that is understood by everyone despite culture, race, or religion; it is internationally known. Cross-cultural studies have shown that smiling is a means of communication throughout the world. But there are large differences between different cultures. A smile can also be spontaneous or artificial.
Yogurt or yoghurt or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; other spellings listed below) is a dairy product (nut milks, such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. It is currently known as yoghurt from cow's milk Worldwide, cow's milk, the protein of which mainly comprises casein, is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world. Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. By food law, some countries require a certain amount of colony forming units of microorganisms to allow sour milk be named as "yogurt", e.g., Swiss Food Law: Article 56 yogurt 2 The final product must contain a total of at least 10 million colony forming units of microorganisms under paragraph 1 or 1.2 per gram. The milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45 °C (112 °F). The bacterial culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.