AK Srivastava (SriAKS)

Never Throw Stone on Others ... When? Your Own House is made of GLASS !!! $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ To: Mr. S. Vairmani, GM – Operations, SPGL - Beach Road, UPPADA – 533 448. Subject : Request to review the Discriminatory and Disproportional Punishment. Reference : Your Warning Letter, Dated 03.12.2007 (Enclosed with Clarification). Dear Sir, With reference to above, I would like to request you that the punishment with respect to the mistake is disproportionate rather injustice. I have given point wise clarification, with the attachment and to review and reconsider the same and restore my ANNUAL INCREMENT. Hope you will understand and do the favour. Best Regards – Date : 24 November 2008. Place : Kakinada. Enclosure : 1. Your letter with point wise clarification. Copy to : 1. Mr. K. Satish, Chief Operating Officer, Corporate Office, SPGL, Hyderabad. 2. Mr. Srinivas, G.M., C & A, SPGL, Beach Road, UPPADA – 533 448. 3. Mr. K. Tandavakri

. . The recent failure of the Global Trust Bank begs the question: how can the average account holder assess the quality -- and therefore the safety -- of a bank? Keeping an eye on some basic pointers -- based on the financials of a bank that are accessible on the Internet -- can ensure peace of mind. The foremost concern should be the level of non-performing assets -- or loans that are not being repaid or serviced through interest payments on time -- in a bank. For a bank, a loan that it gives out is an 'asset' since it earns revenue, while a deposit is a 'liability' because it has to be repaid at some point in time. According to the Reserve Bank of India , an asset or loan becomes 'non-performing' or bad when it has not been serviced -- meaning, the interest and/or installment of principal has remained 'past due' or unpaid -- for more than 90 days. These could include term loans, overdraft, cash credit and bills purchased/discounted. On the other hand

A microwave oven uses microwaves, which are basically radio waves, to cook food. The commonly used frequency is roughly 2,500 MHz (2.5 GHz). Radio waves in this frequency range are absorbed by water, fats and sugars. When absorbed, they are converted directly into heat. They are not absorbed by most plastics, glass or ceramics. Metal reflects microwaves, which is why metal pans don't work well in an oven. The radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food, unlike a conventional oven, where heat migrates toward the interior by conduction. In a microwave oven, there is heat everywhere all at once because the molecules are all excited together.