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Congratulation! Today, August 9th 2018 – A MELON DAY

August 9
Cantaloupe, Honeydew, and Galia Melons, just to name a few. These are the fruits we celebrate on Melon Day, a day dedicated to all forms of muskmelon, and one in particular. If you’re a lover of fresh crisp melon on a hot day, then you already know why it deserves a day of its own. But let us tell you of the Turkmenbashi melon, a melon of pride in Turkmenistan.
History of Melon Day
Turkmenistan? Where is Turkmenistan we hear you ask, and what does it have to do with melons? Read more on our blog:
Turkmenistan is a Central Asian country on the shores of the Caspian Sea and has spent the majority of its lifespan as the crossroads of civilization. In its time it has served as an important trade stop between the West and the East, and its city of Merv was of great import on the silk road.
In 1994 an auspicious event happened in Turkmenistan, the establishment of Melon Day by its first president, Saparmurat Niyazov. The Turkmenbashi melon was named for his preferred name “Turkmenbashi”, which meant “Leader of the Turkmens.” In a speech praising the fertility of the Turkmenistan soil and the farmers who worked it, he raised the Turkmen melon as being a fruit so delicious it was a taste of paradise. Melon Day is your opportunity to share in a taste of paradise and to celebrate this countries unique history, and the fruit that is its pride and joy.
How to Celebrate Melon Day
The best way to celebrate Melon Day is with a delicious blend of melons cut up in a salad, at least as a starter! You can also create a blend of melon and yogurt to enjoy the two creamy mixture together. Want to try something unusual? Try a honeydew blueberry soup, which may sound complicated but is truly a simple affair. You take a single honeydew melon and a cup of blueberries and mix then together in a blender till smooth (Do remove the honeydew from its rind first) and allow it to chill in the refrigerator. Then you simply have to take a bowlful and crumble an oatmeal cookie over it! Delicious!

Hi, my name is Carla D. I found my Dream Job!!! PART 2.

August 7

PART II:   Read a first part here>>

I registered for my 9-week class at Multyprep, Inc. a month ahead of time.  For the next 4 weeks, in anticipation, I decided to explore employment opportunities near my home under, the title “Certified Central
Sterile Technician (CRCST).” I wanted to know what this field had to offer and I discovered that this position not only goes by several different “titles” such as, “Sterile Processing Technician” but second, I learned that a CST Certificate is good in ALL 50 states, Canada and Mexico!

But most importantly, there are literally dozens of jobs within a 20-mile radius of where I live. Instantly, this told me I was on the right path for job opportunities and gainful employment.
The amount of CST jobs was crazy! This made me even more excited and assured me that I’m on a rewarding career path.
Out of curiosity, I continued to search for jobs online right up until the first day of class, using various search titles and Internet career portals.

There were ALWAYS jobs in each of the 5 Boroughs, Long Island, New Jersey and
Connecticut!  My research always indicated that the career outlook was excellent!

Apparently, factors like our aging population, increased access to health insurance and the greater demand for healthcare services, to
name a few, are responsible for a surplus in positions.

CST job opportunities are expected to increase by 10.9 % through 2026.

Further, obtaining a CST Certification NOW separates you from most people already employed in the field. Since 2015, certification has only been required in four U.S. States: New York, New Jersey, Connecticut, and Tennessee! Therefore, most currently employed CSTs are NOT certified so, when a new candidate applies for a job locally or ANY of U.S. States, having a certification puts you on a distinct level and gives you an employability edge. Even healthcare workers beyond the Tri-State, who are presently working in the CST Field but not required to hold a certificate, are scrambling to get a certificate for a future job opportunity and job security.

On my first Saturday Morning in the classroom at Multyprep, Inc., I was enthusiastic and ready to dive into the coursework.
Classes at Multyprep, Inc. are not only affordable but consist of 2 valuable elements which put it above other area programs. It is condensed into 9 manageable weekends and not spread out over more weeks on weekdays and it is “Hands On” instruction!!! Multyprep, Inc. has a highly trained, Certified Instructor who actually works in the CST field now and leads students thru textbook guided instruction and activities over the 9 weeks. This method offers students of all language and levels the time to learn and ask questions and understand and enjoy every aspect of their future careers.

I was relieved. To me, this should NOT be a “Distance Learning” education when the profession itself is so tactile and physical in nature! I also did not want my instruction to go beyond two months when there were so many available jobs offering good salaries and benefits right away. With our class of 10 students in place, Gelya introduced us to our Instructor, Rene and issued us our textbooks. Every one of my fellow students had done prior research too, on their future careers and were ready to get started! Each one of use was unique though. We came from different countries, cultures, educational levels, professional backgrounds and ranged in age from 19 to 53 years old. However, we all had one thing in common – After only 9 weeks and with all of our knowledge and class instruction “under our belts,” we would ALL become “Healthcare Professionals,” and ready to pass our IAHCSMM Certification Exam. With a Multyprep, Inc. Course Certificate, a Provisional Certification and an in-depth understanding of what it means to be a CST, we would ALL be employable and ready for a job in any of the 50 U.S. States, Canada, and Mexico!

August, 2018 is… Peach Month

August 5

Fun Facts About Peaches

  1. “The Peach State” is Georgia’s nickname.
  2. Peaches are a great source of vitamins A and C.
  3. You can buy two main varieties of peaches: clingstone and freestone. It is harder to remove the flesh from the pit on a clingstone peach.
  4. The flesh of a peach should have a slight give, but use your whole hand vs. fingertips to check.
  5. A large peach has fewer than 70 calories and contains 3 grams of fiber.
  6. “The World’s Largest Peach Cobbler” is made every year in Georgia. The cobbler measures 11 feet by 5 feet.
  7. August is National Peach Month
  8. Peaches are at their peak from June to the end of August.

How Peaches Are Harvested and Other Peach Fun Facts

Peach harvest in the South typically begins around the middle of May and goes through the end of August. Here’s how Georgia peaches go from tree in the orchard to your kitchen for pie, cobbler or ice cream:

  1. Peaches are picked by hand from the trees.
  2. The peaches are immediately rinsed in cold water to stop any further ripening. They are run through hydro-cooler, essentially an ice-water bath that lowers the temperature of the peach to delay the ripening process so the fruit won’t be overripe when it reaches the consumer.
  3. The next day, they are cleaned, defuzzed and sent through graders that remove leaves and cull the least desirable fruit. The remaining peaches are sorted by an electric sizer.
  4. Finally, they are packed and shipped in refrigerated trucks to arrive in retail stores often within three days of picking.

And that’s where you can find them fresh this time of year! Here are a few more peach fun facts, including health benefits and how they grow:

  • The life of a peach tree is about 15 years, and peaches don’t bear fruit during the first two years The trees produce some fruit the third year but bear the most peaches in years 4 to 15.
  • Georgia grows 130 million pounds of peaches each year, but California and South Carolina produce even more.
  • The United States grows 978,260 tons of peaches each year. That’s 1.9 billion pounds!
  • Peaches get their flavor from their variety, not their color.
  • Freestone is the most common peach variety (where the pit is easily removed), but other varieties include semi-freestone, white, clingstone and donut.
  • Peaches are packed with several major nutrients, including vitamin A (beta-carotene), vitamin C and potassium.
  • One medium-sized peach contains just 38 calories.
  • Peaches are an excellent source of fiber, good for blood sugar and naturally fat-free.

If you’re planning on picking, here are some tips to determine if a peach is ripe:

When it is attached to the tree … Peaches are best picked when the fruit separates easily from the twigs. If it is hard to pull off the tree, it isn’t ripe. Peaches will not ripen further once removed from the tree.
Consider its color … Green is definitely unripe, but you can’t use red color as an indicator of how ripe a peach is. Different peach varieties have differing amounts of red blush in their natural coloring. Pick them when the ground color changes from green to yellow, orange, red (or a combination). The skin of yellow-fleshed varieties ripens to an orange tint, while the skin of white-fleshed varieties changes from greenish- to yellow-white.
Feel how soft it is … Unless you like your peaches very firm, pick your peaches with just a little give when gently pressed. Peaches at this stage are great for eating, freezing, and baking.
Smell the fruit … It should smell sweet.

10 Refreshing Facts About Watermelon

August 3
10 Refreshing Facts About Watermelon
August 3 is National Watermelon Day, and throughout summer, the backyard mainstay is added to drinks and served as dessert at barbecues across the country. Here are some tasty facts about this colorful, summertime treat.


Thanks to their sweet taste, watermelons are most commonly considered a fruit. And they do grow like fruit, originating from flowers that have been pollinated by bees, and, from a botanical perspective, they’re fruits because they contain seeds. But many gardeners think of them as vegetables, since they grow them in their gardens alongside other summer veggies like peas and corn. Not to mention, watermelon is classified as part of a botanical family of gourds that includes other culinary vegetables like cucumber, squash, and pumpkin.


While we tend to focus on the melon’s succulent flesh, watermelon rinds are also edible—as well as full of nutrients with surprising health benefits. In China, the rinds are often stir-fried or stewed, while in the South, cooks like to pickle them. And, across the Middle East and China, the seeds are dried and roasted (similar to pumpkin seeds) to make for a light, easy snack.


They’re 92 percent water, making them a perfect refresher for those hot summer months.


To make classification a little easier, however, watermelons tend to be grouped into four main categories: seeded (or picnic), seedless, icebox (also known as mini, or personal size) and yellow/orange. One of the most popular varieties is the Crimson Sweet, a seeded melon with deep red, sweet flesh. Some of the more unusual varieties include the Golden Midget, whose rind turns yellow when it’s ripe, and the Cream of Saskatchewan, whose flesh is cream-colored.


Contrary to what you might have heard, seedless watermelons are the result of hybridization, a perfectly natural phenomenon that farmers can nevertheless capitalize on. A couple of decades ago, seedless watermelons were hard to find, but today they make up around 85 percent of those sold in the U.S. And those white “seeds” that you still find in your seedless slices? They’re actually empty seed coats and are perfectly safe to eat.


The heaviest watermelon to date was grown by Guinness World Record holder Chris Kent, of Sevierville, Tennessee, in 2013. A Carolina Cross, it weighed in at 350.5 pounds. To give you some perspective, that’s the equivalent of an NFL lineman.


Watermelons are a great source of lycopene, an antioxidant that’s been shown to reduce the risk of several types of cancers, including prostate, lung, and stomach.


In Japan, farmers have been growing cube-shaped watermelons for the past 40 years, forcing them into their square shape by cultivating them in box-like braces. When the watermelon fills the cube and gets picked, it’s generally not ripe yet, meaning the inedible melons are sold—for prices upwards of $100—as novelty items and gifts. (The original idea was for them to better fit into standard refrigerators.) More recently, farmers have grown watermelon in the shape of hearts—these particular melons taste as sweet as they look—as well as pyramids and human faces.


The unusually sweet Bradford—created by Nathaniel Napoleon Bradford in Sumter County, South Carolina, in the 1840s—was one of the most sought-after varieties of watermelon the South has ever seen. But its soft skin made it hard to transport, and by the early 1920s it had proved to be commercially unviable. It would have disappeared completely had the Bradford family not kept it alive in their backyard gardens for multiple generations. It’s now being grown commercially again by Nat Bradford, Nathaniel’s great-great-great grandson.


In 2007, the Oklahoma State Senate honored its then-14th biggest crop by voting 44–2 to make it the state vegetable. (Why not fruit? That distinction was already given to the strawberry.) Its celebrated status was threatened in 2015, however, when State Senator Nathan Dahm moved to repeal the bill based on the argument that watermelon is a fruit. Thankfully for Oklahoma’s Rush Springs, home to an annual watermelon festival and the original bill’s sponsor, then-State Representative Joe Dorman, Dahm’s bill died in committee.



Let’s go to online! Today (1st August, 2018) is… World Wide Web Day

August 1

World Wide Web Day is a global celebration dedicated to web browsing, the online activity that brings the world at your fingertips and a wealth of knowledge at your feet.

The World Wide Web was conceived by Tim Berners-Lee in 1989 at the CERN centre in Geneva, Switzerland, as a way for him to communicate with co-workers via hyperlinks. A quarter of a century later, WWW has become the main means of interaction, transaction and communication among humans, opening the door of opportunity for people in ways that would have been unimaginable to previous generations.

We celebrate World Wide Web Day by getting online, taking hasty selfies to post on social platforms, arguing with trolls on blogs, taking notes from podcasts, holding VoIP conferences to discuss the weather, backing up our data to servers across the world, syncing photos for the whole family to see, booking our doctor’s appointments online and generally expressing our opinions in discussions which are oftentimes much ado about nothing.


July 31
National Raspberry Cake Day is jubilantly feasted each year on July 31. Therefore, today is the day to enjoy the raspberry cake. Because it is a cool and refreshing dessert. And, is indeed a summertime favorite around the United States.


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) raspberry gelatin
  • 4 large eggs
  • 1/2 cup canola oil
  • 1/4 cup hot water
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
  • Fresh raspberries, optional


  • In a large bowl, combine the cake mix, gelatin, eggs, oil, and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.
  • Pour into a greased 13×9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool.
  • For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired.
Nutrition Facts

1 piece: 330 calories, 15g fat (6g saturated fat), 53mg cholesterol, 233mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 4g protein.

I found my Dream Job!!!

July 25

Hi, my name is Carla D.

As a young adult, I had a lot of fantasies about what would be the perfect start in my life as a“professional”. But, unfortunately, life turned me around and threw surprises, I could not control After two college degrees, a professional teaching certificate and various types of training, I did not feel professionally fulfilled! I left my profession in education, went on various interviews, searched the job boards, took free training seminars and, once again, found myself, discouraged. I wanted a fast pace, excitement and to participate in helping people, all in one pursuit. I relocated to world-famous hustle and bustle New York City three years ago and though I feel comfortable in the midst of it, I still had been having a very difficult time finding a job that would support me both financially and fulfill me

Finally, I did discover a truly exciting, lucrative and portable profession – Central Sterile Processing Technician. I could not wait to learn what this career was all about!
I discovered this profession in an advertisement in a Craigslist Post for the school, Multyprep, Inc. and its Sterile Processing Certification Exam Program in Brooklyn. I was instantly relieved to find out that it would NOT require long-term commitments and big tuition bills. Instead, it offered a brand-new state-of-the-art, lucrative medical career after only 9 weeks of classroom instruction and with an
affordable plan. So, I quickly began to explore Multyprep’s Certification Training Course and the possibility of a new career as a Certified Sterile Processing Technician.

After, some research on the Web and a brief meeting with Gelya Kotlyar, the Executive Director at Multyprep, I am proud to announce that I am a now a Certified Central Sterile Technician and a professional member of the Healthcare Field. I became a member of the International Association of Healthcare Central Service Materiel Management (IAHCSMM) in June 2018 and now involved in a profession that offers me boundless opportunity, in one of the fastest growing and prosperous professions in the US
Job Market today.

It took only two months for me to accomplish my goal!
I found my Dream Job!!!


July 23


Few spirits are as shrouded in myth and mystery as tequila—and for good reason. This spicy and instantly recognizable Mexican spirit has been around for centuries, which is plenty of time for a few good tall tales to surface.

Despite its common association with rabble-rousers like salt and lime or in ’70s one-hit wonders like the Tequila Sunrise, this agave spirit has stood the test of (lots of) time and is as respected among top bartenders as bourbon and Scotch. Even George Clooney put his hard-earned money toward starting a brand of the stuff.

And like bourbon, more officially known as America’s Native Spirit, tequila distillers have a stringent set of rules they must abide by. Those include ensuring that each bottle is made in the proper location—from the correct ingredients—and that reposado and añejo versions are aged for just the right amount of time. But, as they say, Rome (or in this case Tequila, Jalisco) wasn’t built in a day—or even a millennium.


While it’s possible—probable, even—that the Aztecs knew how to throw a real rager, tequila didn’t start out as the partier’s shot of choice. It didn’t even start out as the tequila we know today. The Aztecs prized a fermented drink known as pulque, which used the sap of the agave plant (this technique was also likely used by the Olmecs, an even older civilization dating back to 1000 B.C. that was based in the lowlands of Mexico). The milky liquid was so important to Aztec culture that they worshipped two gods known for their relationship to booze. The first was Mayahuel, the goddess of the maguey, and the second was her husband Patecatl, the god of pulque. Though the first documentation of pulque—on stone walls, of course—appeared around 200 A.D., the drink really caught on centuries later when the Aztecs received a surprise visit from the Spanish.


While there are multiple theories on the beginning of agave distillation, a common telling involves the Spanish invasion and primitive mud stills. The parched Spaniards couldn’t be without their brandy for too long, so when supplies began to run low, they improvised with mud and agave, essentially creating what we know today as mezcal. (Remember: All tequilas are technically mezcals, but not all mezcals are tequilas.) In the mid-1500s, the Spanish government opened a trade route between Manila and Mexico, and in the early 1600s, the Marquis of Altamira built the first large-scale distillery in what is now Tequila, Jalisco.


The Cuervo family, who everyone now knows and loves, began commercially distilling tequila in 1758, followed later by the Sauza family in 1873 (and, we’re sure, a few other small producers in between). According to Slate, Don Cenobio Sauza was responsible for identifying blue agave as the best for producing tequila—and by this point what we now know as tequila was likely being produced at these distilleries.


As was the case with rye whiskey from Canada during Prohibition, tequila also found a home among American scofflaws. Unable to get their hands on much beyond second-rate whiskey and bathtub gin, drinkers in the U.S. began taking advantage of Mexico’s sweet agave nectar—not to mention the more than one hundred bars in Tijuana that were plentiful with drink and easy to access.

By the time 1936 rolled around, it was once again legal to drink in the States and going to Mexico for a good time was no longer requisite. But a newspaperman named James Graham and his wife took a trip to Tijuana, where they wound up in one of the surviving bars run by an Irishman called Madden, who was known around the area for his Tequila Daisy. Though Madden admitted that the creation of the drink was a lucky mistake, it’s become one of the most celebrated in the U.S. (margarita in Spanish means daisy). When was the last time you celebrated Cinco de Mayo without one? (Assuming you celebrate that strangely American of Mexican holidays.)


In a move to take ownership of the term “tequila,” the Mexican government declared the term as its intellectual property in 1974. This made it necessary for tequila to be made and aged in certain areas of Mexico, and it also made it illegal for other countries to produce or sell their own “tequila.” The Tequila Regulatory Council was additionally created to ensure quality and promote the culture surrounding the spirit.


From the humble pulque to today’s craft tequilas, bartenders around the world are taming the humble agave nectar into more than simple Margaritas and Tequila Sunrises. In 2009, Phil Ward opened Mayahuel, celebrating the current state of fantastic tequila and mezcal available in the U.S. (the name was inspired by the Aztec god, who birthed 400 drunken rabbit babies). The bar helped popularize tequila-flying classic cocktails like the Oaxaca Old Fashioned. Since then, multiple noteworthy bars across the country have arrived, including Masa Azul in Chicago and 400 Rabbits in Austin, Texas. Most recently, Ivy Mix, who was named the Best American Bartender at this year’s Tales of the Cocktail, opened Leyenda, a Mexican-inspired watering hole serving tequila cocktails that would make the Olmecs raise a glass in wonderment.

20th July, 2018 will be… Lollipop Day

July 20

20th July, 2018 Lollipop Day

Where did Lollipops originate!
Today, lollipops are one the most diverse and best-selling types of candy out there. But where did this sweet treat on a stick first come from?

History of the Lollipop

The oldest precursor to today’s lollipops comes from ancient Africa and Asia. Archaeologists believe that ancient Chinese, Arabs, and Egyptians all produced fruit and nut confections that they “candied” in honey, which serves as a preservative, and inserted sticks into to make easier to eat. During the Middle Ages, the nobility would often eat boiled sugar with the aid of sticks or handles. In the 17th Century, as sugar became more available in Europe, the English enjoyed boiled sugar candy treats and inserted sticks into them to make them easier to eat, too.
In America, the history of the first lollipops has been distorted over time. There is some speculation that lollipops were invented during the American Civil War. Others believe some version of the lollipop has been around in America since the early 1800s. George Smith of New Haven, Connecticut claimed to be the first to invent the modern style lollipop in 1908. He used the idea of putting candy on a stick to make it easier to eat, and initially lollipops were a soft, rather than hard, candy.
With the birth of automation in the early 20th Century, we first begin to see the emergence of the lollipop as we know it today. In 1908, in Racine, Wisconsin, the Racine Confectionery Machine Company introduced the first automated lollipop production with a machine that put hard candy on the end of a stick at the rate of 2,400 sticks per hour. Around 1912, Russian immigrant Samuel Born invented a machine that inserted sticks into candy, called the Born Sucker Machine. The City of San Francisco considered it so innovative that they awarded him the keys to the city in 1916.
Linguists say the term “lolly pop” literally means “tongue slap,” and it’s believed that London street vendors may have coined this term as they peddled the treat. Some also suggest that “lollipop” may be a word of Romany origin related to the Roma tradition of selling toffee apples on a stick. “Red apple” in the Romany language is loli phaba. However, in America, George Smith trademarked the name in 1931 and he reportedly named the treats after a popular racing horse, Lolly Pop. The name “lollipop” is now in the public domain.

Lollipop Fun Facts

Dum Dum Suckers were given their name because it was believed to be a name that any kid could easily pronounce.
The Dum Dum Mystery Flavor pop is a mixture of two flavors that come together when the end of one batch of candy meets the beginning of the next batch.
The world’s largest lollipop maker, Tootsie Roll, turns out 16 million lollipops per day.
Lollipops can be used to carry medicines. Flavored lollipops containing medicine are marketed for children, and are also used in the military due to the fast-acting ingredients.
In 1958, the song “Lollipop” by female vocal quartet The Chordettes reached #2 and #3 on the Billboard pop and R&B charts, respectively.
Lollipops are also featured in songs like “The Lollipop Guild” from The Wizard of Oz, and “The Good Ship Lollipop” from the 1934 Shirley Temple movie Bright Eyes.
The world’s largest lollipop was made by See’s Candies in 2012. It was 7003 pounds, over 4 feet in length and 5 feet in height, and had a 12 foot stick.
Chupa Chups are the most popular lollipops in the world. The Chupa Chups logo was designed by famous artist Salvadore Dali.
The title character of the popular 1970s TV show Kojak was often shown sucking on his trademark lollipop. The lollipop made its debut in the Season 1 episode “Dark Sunday,” broadcast on December 12, 1973. Kojak lights a cigarette as he begins questioning a witness, but thinks better of it and sticks a lollipop (specifically, a Tootsie Pop) in his mouth instead.
National Lollipop Day is July 20.

Did you know? July, 2018 is… Cell Phone Courtesy Month

July 9

Cool Cell Phone Features Few Know About

The cell phone has to be one of the most important inventions of modern times. You can contact someone living in the opposite part of the world, write messages that are received instantly, and find all kinds of wonderful news and entertainment online. But, phones do so much more than perform these basic functions. Here are special tricks your cell phone can do. These are amazing!

1. Make Your Phone into a Listening Device

If you want to turn your phone into a spying device or a baby monitor, then you’re in luck. After enabling the Auto-Answer function, muting the microphone, speaker, ringtone, and vibration, simply put your cell phone in your chosen location, then remove yourself to another place and call the handset (using another device or phone). It will answer automatically without making any sound! And you’ll be able to hear everything. Pretty cool, huh?

2. Make Sure No One Can Use Your Stolen Phone

Every phone in the world has its own 15 digit IMEI number, which you can find by opening your dialer and typing *#06# with the keypad. It’s also visible in Settings > About > Device > Status. If you’ve irretrievably lost or had your phone stolen, you can contact your phone company to block your device, simply by quoting your unique number. If everyone did this, phone theft would have virtually no purpose.

3. Turn Your Phone into a Microscope

Using a lens that you can find on a normal laser pointer you can manipulate your phone to magnify up to one hundred times the normal size. This will be great for showing kids cell nuclei, for instance. What’s more, the images you record will be digital, which could never be said of the microscopes we grew up with!

 Make Your Phone Last Years Longer

The power jack at the foot of your phone collects all kinds of dust and dirt through its life, and this is one of the main causes of the device dying. Most of us think nothing of this, but if you actually clean it occasionally you’ll be able to substantially extend the phone’s lifespan, and get more value for money. Simply insert a syringe full of air into the power jack and inject the air. This will help you clear away the dust.


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