Technical Analysis

Technical analysis is a method of predicting price movements and future market trends by studying charts of past market action. Technical analysis is concerned with what has actually happened in the market, rather than what should happen and takes into account the price of instruments and the volume of trading, and creates charts from that data to use as the primary tool. One major advantage of technical analysis is that experienced analysts can follow many markets and market instruments simultaneously.

Technical analysis is built on three essential principles:

1. Market action discounts everything! This means that the actual price is a reflection of everything that is known to the market that could affect it, for example, supply and demand, political factors and market sentiment. However, the pure technical analyst is only concerned with price movements, not with the reasons for any changes.

2. Prices move in trends Technical analysis is used to identify patterns of market behavior that have long been recognized as significant. For many given patterns there is a high probability that they will produce the expected results. Also, there are recognized patterns that repeat themselves on a consistent basis.

3. History repeats itself Forex chart patterns have been recognized and categorized for over 100 years and the manner in which many patterns are repeated leads to the conclusion that human psychology changes little over time.

Forex charts are based on market action involving price. There are five categories in Forex technical analysis theory:

* Indicators (oscillators, e.g.: Relative Strength Index (RSI)
* Number theory (Fibonacci numbers, Gann numbers)
* Waves (Elliott wave theory)
* Gaps (high-low, open-closing)
* Trends (following moving average).


Some major technical analysis tools are described below:

Relative Strength Index (RSI):
The RSI measures the ratio of up-moves to down-moves and normalizes the calculation so that the index is expressed in a range of 0-100. If the RSI is 70 or greater, then the instrument is assumed to be overbought (a situation in which prices have risen more than market expectations). An RSI of 30 or less is taken as a signal that the instrument may be oversold (a situation in which prices have fallen more than the market expectations).

Stochastic oscillator:
This is used to indicate overbought/oversold conditions on a scale of 0-100%. The indicator is based on the observation that in a strong up trend, period closing prices tend to concentrate in the higher part of the period's range. Conversely, as prices fall in a strong down trend, closing prices tend to be near to the extreme low of the period range. Stochastic calculations produce two lines, %K and %D that are used to indicate overbought/oversold areas of a chart. Divergence between the stochastic lines and the price action of the underlying instrument gives a powerful trading signal.

Moving Average Convergence Divergence (MACD):
This indicator involves plotting two momentum lines. The MACD line is the difference between two exponential moving averages and the signal or trigger line, which is an exponential moving average of the difference. If the MACD and trigger lines cross, then this is taken as a signal that a change in the trend is likely.

Number theory:
Fibonacci numbers: The Fibonacci number sequence (1,1,2,3,5,8,13,21,34...) is constructed by adding the first two numbers to arrive at the third. The ratio of any number to the next larger number is 62%, which is a popular Fibonacci retracement number. The inverse of 62%, which is 38%, is also used as a Fibonacci retracement number.

Gann numbers:
W.D. Gann was a stock and a commodity trader working in the '50s who reputedly made over million in the markets. He made his fortune using methods that he developed for trading instruments based on relationships between price movement and time, known as time/price equivalents. There is no easy explanation for Gann's methods, but in essence he used angles in charts to determine support and resistance areas and predict the times of future trend changes. He also used lines in charts to predict support and resistance areas.

Waves
Elliott wave theory: The Elliott wave theory is an approach to market analysis that is based on repetitive wave patterns and the Fibonacci number sequence. An ideal Elliott wave patterns shows a five-wave advance followed by a three-wave decline.

Gaps
Gaps are spaces left on the bar chart where no trading has taken place. An up gap is formed when the lowest price on a trading day is higher than the highest high of the previous day. A down gap is formed when the highest price of the day is lower than the lowest price of the prior day. An up gap is usually a sign of market strength, while a down gap is a sign of market weakness. A breakaway gap is a price gap that forms on the completion of an important price pattern. It usually signals the beginning of an important price move. A runaway gap is a price gap that usually occurs around the mid-point of an important market trend. For that reason, it is also called a measuring gap. An exhaustion gap is a price gap that occurs at the end of an important trend and signals that the trend is ending.

Trends
A trend refers to the direction of prices. Rising peaks and troughs constitute an up trend; falling peaks and troughs constitute a downtrend that determines the steepness of the current trend. The breaking of a trend line usually signals a trend reversal. Horizontal peaks and troughs characterize a trading range.

Moving averages are used to smooth price information in order to confirm trends and support and resistance levels. They are also useful in deciding on a trading strategy, particularly in futures trading or a market with a strong up or down trend.

The most common technical tools:

Coppock Curve is an investment tool used in technical analysis for predicting bear market lows.

DMI (Directional Movement Indicator) is a popular technical indicator used to determine whether or not a currency pair is trending.

Unlike the fundamental analyst, the technical analyst is not much concerned with any of the "bigger picture" factors affecting the market, but concentrates on the activity of that instrument's market.
Fundamental analysis
Fundamental analysis is a method of forecasting the future price movements of a financial instrument based on economic, political, environmental and other relevant factors and statistics that will affect the basic supply and demand of whatever underlies the financial instrument. In practice, many market players use technical analysis in conjunction with fundamental analysis to determine their trading strategy. Fundamental analysis focuses on what ought to happen in a market. Factors involved in price analysis: Supply and demand, seasonal cycles, weather and government policy.

Fundamental analysis is a macro or strategic assessment of where a currency should be trading based on any criteria but the movement of the currency's price itself. These criteria often include the economic condition of the country that the currency represents, monetary policy, and other "fundamental" elements.

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Forex-Forecasting

This article provides insight into the two major methods of analysis used to forecast the behavior of the Forex market. Technical analysis and fundamental analysis differ greatly, but both can be useful forecast tools for the Forex trader. They have the same goal - to predict a price or movement. The technician studies the effect while the fundamentalist studies the cause of market movement. Many successful traders combine a mixture of both approaches for superior results.

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Risks

Although Forex trading can lead to very profitable results, there are risks involved: exchange rate risks, interest rate risks, credit risks, and country risks. Approximately 80% of all currency transactions last a period of seven days or less, while more than 40% last fewer than two days. Given the extremely short lifespan of the typical trade, technical indicators heavily influence entry, exit and order placement decisions.

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Forwards and Futures

Forwards make up about 46% of currency trading. A forward transaction is an agreement between two parties whereby one party buys a currency at a particular price by a certain date that is greater than two business days (a spot transaction).

A future contract is a forward contract with fixed currency amounts and maturity dates. They are traded on future exchanges and not through the interbank foreign exchange market.

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Options

A currency option is similar to a futures contract in that it involves a fixed currency transaction at some future date in time. However the buyer of the option is only purchasing the right but not the obligation to purchase a fixed amount of currency at a fixed price by a certain date in future. The price is known as the premium and is lost if the buyer does not exercise the option.

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A spot transaction

A spot transaction is a straightforward exchange of one currency for another. The spot rate is the current market price, also called the benchmark price. Spot transactions do not require immediate settlement, or payment "on the spot." The settlement date, or "value date," is the second business day after the "deal date" (or "trade date") on which the transaction is agreed to by the two traders. The two-day period provides time to confirm the agreement and arrange the clearing and necessary debiting and crediting of bank accounts in various international locations.

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Margin

Banks and/or online trading providers need collateral to ensure that the investor can pay in case of a loss. The collateral is called the margin and is also known as minimum security in Forex markets. In practice, it is a deposit to the trader's account that is intended to cover any currency trading losses in the future.

Margin enables private investors to trade in markets that have high minimum units of trading by allowing traders to hold a much larger position than their account value. Margin trading also enhances the rate of profit, but can also enhance the rate of loss if the investor makes the wrong decision.

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Leveraged financing

Leveraged financing, i.e., the use of credit, such as a trade purchased on a margin, is very common in Forex. The loan/leveraged in the margined account is collateralized by your initial deposit. This may result in being able to control USD 100,000 for as little as USD 1,000.

There are three ways private investors can trade in Forex directly or indirectly:

* The spot market
* Forwards and futures
* Options

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Exchange rates

Because currencies are traded in pairs and exchanged one against the other when traded, the rate at which they are exchanged is called the exchange rate. The majority of the currencies are traded against the US dollar (USD). The four next-most traded currencies are the Euro (EUR), the Japanese yen (JPY), the British pound sterling (GBP) and the Swiss franc (CHF). These five currencies make up the majority of the market and are called the major currencies or "the Majors". Some sources also include the Australian dollar (AUD) within the group of major currencies.

The first currency in the exchange pair is referred to as the base currency and the second currency as the counter term or quote currency. The counter term or quote currency is thus the numerator in the ratio, and the base currency is the denominator. The value of the base currency (denominator) is always 1. Therefore, the exchange rate tells a buyer how much of the counter term or quote currency must be paid to obtain one unit of the base currency. The exchange rate also tells a seller how much is received in the counter term or quote currency when selling one unit of the base currency. For example, an exchange rate for EUR/USD of 1.2083 specifies to the buyer of euros that 1.2083 USD must be paid to obtain 1 euro.

At any given point, time and place, if an investor buys any currency and immediately sells it - and no change in the exchange rate has occurred - the investor will lose money. The reason for this is that the bid price, which represents how much will be received in the counter or quote currency when selling one unit of the base currency, is always lower than the ask price, which represents how much must be paid in the counter or quote currency when buying one unit of the base currency. For instance, the EUR/USD bid/ask currency rates at your bank may be 1.2015/1.3015, representing a spread of 1000 pips (also called points, one pip = 0.0001), which is very high in comparison to the bid/ask currency rates that online Forex investors commonly encounter, such as 1.2015/1.2020, with a spread of 5 pips. In general, smaller spreads are better for Forex investors since even they require a smaller movement in exchange rates in order to profit from a trade.

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An overview of the Forex market

The Forex market is a non-stop cash market where currencies of nations are traded, typically via brokers. Foreign currencies are constantly and simultaneously bought and sold across local and global markets and traders' investments increase or decrease in value based upon currency movements. Foreign exchange market conditions can change at any time in response to real-time events.

The main enticements of currency dealing to private investors and attractions for short-term Forex trading are:

* 24-hour trading, 5 days a week with non-stop access to global Forex dealers.
* An enormous liquid market making it easy to trade most currencies.
* Volatile markets offering profit opportunities.
* Standard instruments for controlling risk exposure.
* The ability to profit in rising or falling markets.
* Leveraged trading with low margin requirements.
* Many options for zero commission trading.

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Nerve Regulators

Two types of nerves help control the action of the digestive system.
Extrinsic, or outside, nerves come to the digestive organs from the brain or the spinal cord. They release two chemicals, acetylcholine and adrenaline. Acetylcholine causes the muscle layer of the digestive organs to squeeze with more force and increase the “push” of food and juice through the digestive tract. It also causes the stomach and pancreas to produce more digestive juice. Adrenaline has the opposite effect. It relaxes the muscle of the stomach and intestine and decreases the flow of blood to these organs, slowing or stopping digestion.
The intrinsic, or inside, nerves make up a very dense network embedded in the walls of the esophagus, stomach, small intestine, and colon. The intrinsic nerves are triggered to act when the walls of the hollow organs are stretched by food. They release many different substances that speed up or delay the movement of food and the production of juices by the digestive organs.
Together, nerves, hormones, the blood, and the organs of the digestive system conduct the complex tasks of digesting and absorbing nutrients from the foods and liquids you consume each day.
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How is the digestive process controlled?

Hormone Regulators
The major hormones that control the functions of the digestive system are produced and released by cells in the mucosa of the stomach and small intestine. These hormones are released into the blood of the digestive tract, travel back to the heart and through the arteries, and return to the digestive system where they stimulate digestive juices and cause organ movement.
The main hormones that control digestion are gastrin, secretin, and cholecystokinin (CCK):
Gastrin causes the stomach to produce an acid for dissolving and digesting some foods. Gastrin is also necessary for normal cell growth in the lining of the stomach, small intestine, and colon.
Secretin causes the pancreas to send out a digestive juice that is rich in bicarbonate. The bicarbonate helps neutralize the acidic stomach contents as they enter the small intestine. Secretin also stimulates the stomach to produce pepsin, an enzyme that digests protein, and stimulates the liver to produce bile.
CCK causes the pancreas to produce the enzymes of pancreatic juice, and causes the gallbladder to empty. It also promotes normal cell growth of the pancreas.
Additional hormones in the digestive system regulate appetite:
Ghrelin is produced in the stomach and upper intestine in the absence of food in the digestive system and stimulates appetite.
Peptide YY is produced in the digestive tract in response to a meal in the system and inhibits appetite.
Both of these hormones work on the brain to help regulate the intake of food for energy. Researchers are studying other hormones that may play a part in inhibiting appetite, including glucagon-like peptide-1 (GPL-1), oxyntomodulin (+ ), and pancreatic polypeptide.

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Water and salt.

Most of the material absorbed through the small intestine is water in which salt is dissolved. The salt and water come from the food and liquid you swallow and the juices secreted by the many digestive glands.
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Fats.

Fat molecules are a rich source of energy for the body. The first step in digestion of a fat such as butter is to dissolve it into the watery content of the intestine. The bile acids produced by the liver dissolve fat into tiny droplets and allow pancreatic and intestinal enzymes to break the large fat molecules into smaller ones. Some of these small molecules are fatty acids and cholesterol. The bile acids combine with the fatty acids and cholesterol and help these molecules move into the cells of the mucosa. In these cells the small molecules are formed back into large ones, most of which pass into vessels called lymphatics near the intestine. These small vessels carry the reformed fat to the veins of the chest, and the blood carries the fat to storage depots in different parts of the body.

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Vitamins.

nother vital part of food that is absorbed through the small intestine are vitamins. The two types of vitamins are classified by the fluid in which they can be dissolved: water-soluble vitamins (all the B vitamins and vitamin C) and fat-soluble vitamins (vitamins A, D, E, and K). Fat-soluble vitamins are stored in the liver and fatty tissue of the body, whereas water-soluble vitamins are not easily stored and excess amounts are flushed out in the urine.

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Protein.

Foods such as meat, eggs, and beans consist of giant molecules of protein that must be digested by enzymes before they can be used to build and repair body tissues. An enzyme in the juice of the stomach starts the digestion of swallowed protein. Then in the small intestine, several enzymes from the pancreatic juice and the lining of the intestine complete the breakdown of huge protein molecules into small molecules called amino acids. These small molecules can be absorbed through the small intestine into the blood and then be carried to all parts of the body to build the walls and other parts of cells.

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Carbohydrates.

The Dietary Guidelines for Americans 2005 recommend that 45 to 65 percent of total daily calories be from carbohydrates. Foods rich in carbohydrates include bread, potatoes, dried peas and beans, rice, pasta, fruits, and vegetables. Many of these foods contain both starch and fiber.
The digestible carbohydrates—starch and sugar—are broken into simpler molecules by enzymes in the saliva, in juice produced by the pancreas, and in the lining of the small intestine. Starch is digested in two steps. First, an enzyme in the saliva and pancreatic juice breaks the starch into molecules called maltose. Then an enzyme in the lining of the small intestine splits the maltose into glucose molecules that can be absorbed into the blood. Glucose is carried through the bloodstream to the liver, where it is stored or used to provide energy for the work of the body.
Sugars are digested in one step. An enzyme in the lining of the small intestine digests sucrose, also known as table sugar, into glucose and fructose, which are absorbed through the intestine into the blood. Milk contains another type of sugar, lactose, which is changed into absorbable molecules by another enzyme in the intestinal lining.
Fiber is undigestible and moves through the digestive tract without being broken down by enzymes. Many foods contain both soluble and insoluble fiber. Soluble fiber dissolves easily in water and takes on a soft, gel-like texture in the intestines. Insoluble fiber, on the other hand, passes essentially unchanged through the intestines.

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Absorption and Transport of Nutrients

Most digested molecules of food, as well as water and minerals, are absorbed through the small intestine. The mucosa of the small intestine contains many folds that are covered with tiny fingerlike projections called villi. In turn, the villi are covered with microscopic projections called microvilli. These structures create a vast surface area through which nutrients can be absorbed. Specialized cells allow absorbed materials to cross the mucosa into the blood, where they are carried off in the bloodstream to other parts of the body for storage or further chemical change. This part of the process varies with different types of nutrients.

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Movement of Food Through the System

The large, hollow organs of the digestive tract contain a layer of muscle that enables their walls to move. The movement of organ walls can propel food and liquid through the system and also can mix the contents within each organ. Food moves from one organ to the next through muscle action called peristalsis. Peristalsis looks like an ocean wave traveling through the muscle. The muscle of the organ contracts to create a narrowing and then propels the narrowed portion slowly down the length of the organ. These waves of narrowing push the food and fluid in front of them through each hollow organ.
The first major muscle movement occurs when food or liquid is swallowed. Although you are able to start swallowing by choice, once the swallow begins, it becomes involuntary and proceeds under the control of the nerves.
Swallowed food is pushed into the esophagus, which connects the throat above with the stomach below. At the junction of the esophagus and stomach, there is a ringlike muscle, called the lower esophageal sphincter, closing the passage between the two organs. As food approaches the closed sphincter, the sphincter relaxes and allows the food to pass through to the stomach.

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Production of Digestive Juices

The digestive glands that act first are in the mouth—the salivary glands. Saliva produced by these glands contains an enzyme that begins to digest the starch from food into smaller molecules. An enzyme is a substance that speeds up chemical reactions in the body.
The next set of digestive glands is in the stomach lining. They produce stomach acid and an enzyme that digests protein. A thick mucus layer coats the mucosa and helps keep the acidic digestive juice from dissolving the tissue of the stomach itself. In most people, the stomach mucosa is able to resist the juice, although food and other tissues of the body cannot.
After the stomach empties the food and juice mixture into the small intestine, the juices of two other digestive organs mix with the food. One of these organs, the pancreas, produces a juice that contains a wide array of enzymes to break down the carbohydrate, fat, and protein in food. Other enzymes that are active in the process come from glands in the wall of the intestine.
The second organ, the liver, produces yet another digestive juice—bile. Bile is stored between meals in the gallbladder. At mealtime, it is squeezed out of the gallbladder, through the bile ducts, and into the intestine to mix with the fat in food. The bile acids dissolve fat into the watery contents of the intestine, much like detergents that dissolve grease from a frying pan. After fat is dissolved, it is digested by enzymes from the pancreas and the lining of the intestine.

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Why is digestion important?

Digestion involves mixing food with digestive juices, moving it through the digestive tract, and breaking down large molecules of food into smaller molecules. Digestion begins in the mouth, when you chew and swallow, and is completed in the small intestine.

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The Tooth

A tooth is a hard structure, set in the upper or lower jaw, that is used for chewing food. Teeth also give shape to the face and aid in the process of speaking clearly. The enamel that covers the crown (the part above the gum) in each tooth can be broken down by acids produced by the mouth for digestive purposes. This process is called "decay". To prevent decay, good oral hygiene, consisting of daily brushing and flossing, is necessary. The hardest substance in the human body is one of the four kinds of tissue which make up the tooth. It is enamel and covers the crown (area above the gum line) of the tooth. A bony material called "cementum" covers the root, which fits into the jaw socket and is joined to it with membranes. "Dentin" is found under the enamel and the cementum, and this material forms the largest part of the tooth. At the heart of each tooth is living "pulp," which contains nerves, connective tissues, blood vessels and lymphatics. When a person gets a toothache, the pulp is what hurts.

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Your Digestive System and How It Works

The digestive system is made up of the digestive tract—a series of hollow organs joined in a long, twisting tube from the mouth to the anus—and other organs that help the body break down and absorb food (see figure).
Organs that make up the digestive tract are the mouth, esophagus, stomach, small intestine, large intestine—also called the colon—rectum, and anus. Inside these hollow organs is a lining called the mucosa. In the mouth, stomach, and small intestine, the mucosa contains tiny glands that produce juices to help digest food. The digestive tract also contains a layer of smooth muscle that helps break down food and move it along the tract.
Two “solid” digestive organs, the liver and the pancreas, produce digestive juices that reach the intestine through small tubes called ducts. The gallbladder stores the liver’s digestive juices until they are needed in the intestine. Parts of the nervous and circulatory systems also play major roles in the digestive system.
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Stomach

A hollow, sac-like organ connected to the esophagus and the duodenum (the first part of the small intestine), the stomach consists of layers of muscle and nerves that continue the breakdown of food which begins in the mouth. It is also a storage compartment, which enables us to eat only two or three meals a day. If this weren't possible, we would have to eat about every twenty minutes. The average adult stomach stretches to hold from two to three pints and produces approximately the same amount of gastric juices every twenty-four hours. The stomach has several functions: (1) as a storage bin, holding a meal in the upper portion and releasing it a little at a time into the lower portion for processing; (2) as a food mixer, the strong muscles contract and mash the food into a sticky, slushy mass; (3) as a sterilizing system, where the cells in the stomach produce an acid which kills germs in "bad" food; (4) as a digestive tub, the stomach produces digestive fluid which splits and cracks the chemicals in food to be distributed as fuel for the body. The process of digestion is triggered by the sight, smell or taste of food, so that the stomach is prepared when the food arrives. Every time you pass a bakery shop or smell your mother's good cooking, the body begins a digestive process. If the stomach is not filled, these gastric juices begin eroding the stomach lining itself, so fill 'er up!

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Small Intestine

If the small intestine were not looped back and forth upon itself, it could not fit into the abdominal space it occupies. It is held in place by tissues which are attached to the abdominal wall and measures eighteen to twenty-three feet in the average adult, which makes it about four times longer than the person is tall. It is a three-part tube of about one and one-half to two inches in diameter and is divided into three sections: (1) the duodenum, a receiving area for chemicals and partially digested food from the stomach; (2) the jejunum, where most of the nutrients are absorbed into the blood and (3) the ileum, where the remaining nutrients are absorbed before moving into the large intestine. The intestines process about 2.5 gallons of food, liquids and bodily waste every day. In order for enough nutrients to be absorbed into the body, it must come in contact with large numbers of intestinal cells which are folded like gathered skirts. Each of these cells contain thousands of tiny finger-like projections called "villi," and each villus contains microscopic "microvilli". In one square inch of small intestine, there are about 20,000 villi and ten billion microvilli. Each villus brings in fresh, oxygenated blood and sends out nutrient-enriched blood. The villi sway constantly to stir up liquefied food and remove the nutrients which can be absorbed and then passed through the membranes of the villi into the blood and lymph vessels. The fatty nutrients go to the lymph vessels, and glucose and amino acids go to the blood and on to the liver. The muscles which encircle this tube constrict about seven to twelve times a minute to move the food back and forth, to churn it, knead it, and to mix it with gastric juices. The small intestine also makes waves which move the food forward, but these are usually weak and infrequent to allow the food to stay in one place until the nutrients can be absorbed. If a toxic substance enters the small intestine, these movements may be strong and rapid to expel the poisons quickly.

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Spleen

The spleen is the largest of the lymphoid tissues. It is just about the size of the heart and is a spongy material which will hold up to .3 gallons of blood. It is located on the left side of the body, just behind the stomach. The spleen is a valuable organ which produces some of the white blood cells, filters the blood, destroys old, worn-out red blood cells and returns needed iron to the blood, disposing of the rest as waste. The spleen also stores excess blood for emergencies; for example, when oxygen in the circulatory system is short. We often hear that the victim of an auto accident has had a ruptured spleen which has been removed surgically. Because the spleen is so soft and spongy, it cannot be repaired by surgery, so it is removed to stop the loss of blood.

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Rectum

The rectum is a short, muscular tube that forms the lowest portion of the large intestine and connects it to the anus. Feces collects here until pressure on the rectal walls cause nerve impulses to pass to the brain, which then sends messages to the voluntary muscles in the anus to relax, permitting expulsion.

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Salivary Glands

The mouth also contains the salivary glands which are accessory digestive glands that produce a fluid secretion called saliva. Saliva functions as a solvent in cleansing the teeth and dissolving food particles so that they may be tasted. Saliva also contains starch-digesting enzymes and mucus, which lubricates the pharynx to facilitate swallowing. There are three major pairs of salivary glands. The largest of which is the parotid gland and is located anteriorly and inferiorly to the ear between the skin and the muscle of chewing, the masseter. The parotid duct carries its contents and drains into the mouth. It is the parotid gland that becomes swollen and infected with the mumps or parotitis. The submandibular gland is located inferiorly to the mandible or jawbone midway along the inner side of the jaw. It has a muscular covering and empties its contents by way of the submandibular duct into the floor of the mouth on both sides. The sublingual gland, as its name implies, lies under the floor of the mouth and on the side of the tongue. Each sublingual gland possesses several small sublingual ducts that empty into the floor of the mouth in an area posterior to the submandibular duct.

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Trachea

The trachea begins immediately below the larynx (voicebox) and runs down the center of the front part of the neck ends behind the upper part of the sternum. Here it divides to form two branches which enter the lung cavities. The trachea (windpipe) forms the trunk of an upside-down tree and is flexible, like a vacuum tube, so that the head and neck may twist and bend during the process of breathing. The trachea, or windpipe, is made up of fibrous and elastic tissues and smooth muscle with about twenty rings of cartilage, which help keep the trachea open during extreme movement of the neck. The lining includes cells that secrete mucus along with other cells that bear very small hairlike fringes. This mucus traps tiny particles of debris, and the beating of the fringes moves the mucus up and out of the respiratory tract, keeping the lungs and air passages free. In Russian folk medicine, there is the thought that rubbing the chest with pork fat will cure a cold. Mustard plasters and boiled snails in barley water were thought to be effective by others, and nobody knows what the ingredients were for early "cure-all tonics" and "snake oil" kits. It is now believed that the best medicine is to rest, keep warm, drink plenty of fluids, and eat good, digestible meals. Sounds good to me...and certainly better smelling.

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Omentum

The omentum is an apronlike double fold of fatty membrane that hangs down in front of the intestines. It contains blood vessels, nerves, lymph vessels and lymph nodes. It acts as a storage for fat and also may limit the spread of infection in the abdominal cavity.

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Mouth (An Overview)

The function of the mouth and its associated structures is to form a receptacle for food, to begin mechanical digestion through chewing (mastication), to swallow food, and to form words in speech. It can also assist the respiratory system in the passage of air.

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Liver

Thirty per cent of the blood pumped through the heart in one minute passes through the body's chemical factory, which is called the liver. The liver cleanses the blood and processes nutritional molecules, which are distributed to the tissues. The liver also receives bright red blood from the lungs, filled with vital oxygen to be delivered to the heart. The only part of the body which receives more blood than the liver is the brain. The liver is located at the top of the abdomen, just below the diaphragm and has two main lobes. It is the largest gland in the body, weighing 2.5 to 3.3 pounds. When we eat, more blood is diverted to the intestines to deal with digestive processes; when not eating, three-fourths of the blood supply to the liver comes from the intestines. It also produces about two and one-half pints of bile in its ducts, which is delivered to the gallbladder through a small tube called the "cystic duct" for storage. "Liver" is probably an appropriate name for this gland, which makes the important decision as to whether incoming substances are useful to the body or whether they are waste. The liver is an extremely important organ and has multiple functions. The liver detoxifies blood cells by mixing them with bile and by chemical alteration to less toxic substances, such as the alteration of ammonia to urea. Many chemical compounds are inactivated by the liver through modification of chemical structures. The liver converts glucose to a storage form of energy called glycogen, and can also produce glucose from sugars, starches, and proteins. The liver also synthesizes triglycerides and cholesterol, breaks down fatty acids, and produces plasma proteins necessary for the clotting of blood, such as clotting factors I, III, V, VII, IX and XI. The liver also produces bile salts and excretes bilirubin. A "lily-livered coward" was someone whose liver contained no blood. The Greeks and Romans sacrificed animals to the gods before going into battle. When the liver was examined, if it was healthy and the blood was bright red, a victory was promised; if it was diseased or the blood was pale, defeat was predicted.

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Gallbladder

The gallbladder is an active storage shed, which absorbs mineral salts and water received from the liver and converts it into a thick, mucus substance called "bile," to be released when food is present in the stomach. The gallbladder is a small, pear-shaped sac which is situated just below the liver and is attached to it by tissues. It stores bile and then releases it when food passes from the stomach to the duodenum (the first part of the small intestine) to help in the process of digestion. It has a capacity of around one and one-half fluid ounces. When food leaves the stomach, a secretion causes the gallbladder to contract and expel its contents into the duodenum, where the bile disperses the fats in the food into liquid. Pythagoras, the 6th Century BC Greek mathematician, believed that life is based on the four elements of earth, air, fire and water which correspond to the body's "humors": blood (hot and moist), phlegm (cold and moist), yellow bile (hot and dry) and black bile (cold and dry). The perfect or imperfect balance of these humors supposedly determined one's health and intelligence. We still speak in terms of "melancholia" (excess black bile, leading to depression) and "phlegmatic" (sluggish or impassive) and scientists have named the heavy mucus secreted in the respiratory passages - phlegm. Pythagoras was kind of a "square". Oh, come on; where's your sense of "humor"?

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Forex Trading System Course

Forex Trading System Course - An Introduction

S­o, an­ybody who own­s­ a c­om­puter­ wi­th an­ i­n­ter­n­et c­on­n­ec­ti­on­ open­s­ an­ ac­ti­v­e f­or­ex ac­c­oun­t an­d i­n­dulges­ i­n­ f­or­ex tr­adi­n­g. F­or­ex tr­adi­n­g i­s­ buyi­n­g an­d s­elli­n­g f­or­ei­gn­ c­ur­r­en­c­y an­d m­ak­i­n­g gai­n­s­ out of­ i­t.

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Currency Trading

Currency Trading

T­h­e c­ur­r­en­c­y mar­k­et­ is o­n­e o­f­ t­h­e mo­st­ po­pular­ mar­k­et­s f­o­r­ spec­ulat­io­n­ due t­o­ t­h­e en­o­r­mo­us siz­e o­f­ c­ur­r­en­c­y t­r­adin­g an­d liquidit­y. An­y c­ur­r­en­c­y h­as a v­alue r­elat­iv­e t­o­ all o­t­h­er­ c­ur­r­en­c­ies in­ t­h­e wo­r­ld.
C­ur­r­en­c­y t­r­adin­g h­as man­y r­eal ben­ef­it­s o­v­er­ equit­y t­r­adin­g lik­e t­h­e st­o­c­k­ mar­k­et­. T­h­er­e ar­e t­wo­ r­easo­n­s t­h­e r­elat­iv­e v­alue o­f­ a c­ur­r­en­c­y f­luc­t­uat­es. T­h­e f­ir­st­ is as o­ut­side in­v­est­o­r­s o­r­ v­isit­o­r­s buy t­h­in­gs wit­h­in­ a c­o­un­t­r­y, t­h­ey ar­e dr­iv­en­ t­o­ c­o­n­v­er­t­ t­h­eir­ do­mest­ic­ c­ur­r­en­c­y in­t­o­ t­h­e c­ur­r­en­c­y o­f­ t­h­e c­o­un­t­r­y t­h­ey ar­e buyin­g wit­h­in­. T­h­e sec­o­n­d f­o­r­c­e f­o­r­ c­ur­r­en­c­y f­luc­t­uat­io­n­ is spec­ulat­io­n­. T­h­is spec­ulat­io­n­ c­an­ h­av­e ext­r­eme c­o­n­sequen­c­es o­n­ a n­at­io­n­’s c­ur­r­en­c­y an­d c­o­n­sequen­t­ly o­n­ a c­o­un­t­r­y’s ec­o­n­o­my.
Trad­in­g
If yo­u­ do­ n­o­t h­av­e­ e­xp­e­rie­n­c­e­ in­ th­e­ fie­l­d o­f c­u­rre­n­c­y tradin­g, yo­u­ n­e­e­d to­ at l­e­ast h­av­e­ kn­o­wl­e­dge­. Th­e­ attrac­tio­n­ to­ th­e­ c­u­rre­n­c­y tradin­g marke­t h­as l­e­d man­y p­e­o­p­l­e­ to­ l­o­o­k fo­r c­u­rre­n­c­y tradin­g c­o­u­rse­s. Th­e­se­ typ­e­s o­f c­o­u­rse­ c­an­ h­e­l­p­ p­re­p­are­ yo­u­ fo­r th­e­ e­xc­itin­g wo­rl­d o­f c­u­rre­n­c­y tradin­g. Fo­r a de­p­o­sit o­f ju­st $2,000 an­ in­v­e­sto­r c­an­ l­e­v­e­rage­ $100,000 wo­rth­ o­f fo­re­ign­ c­u­rre­n­c­y o­r $50 l­e­v­e­rage­ fo­r e­v­e­ry $1 in­v­e­ste­d. Th­e­ h­e­av­y bu­yin­g an­d se­l­l­in­g in­ th­e­ c­u­rre­n­c­y marke­t c­an­ drastic­al­l­y imp­ac­t th­e­ v­al­u­e­ o­f th­e­ c­u­rre­n­c­y itse­l­f. Tradin­g c­u­rre­n­c­y al­l­o­ws trade­rs to­ e­arn­ p­ro­fits du­rin­g risin­g an­d fal­l­in­g marke­ts. U­n­l­ike­ sto­c­ks, th­e­re­ are­ n­o­ re­stric­tio­n­s o­n­ sh­o­rt se­l­l­in­g in­ fo­re­ign­ c­u­rre­n­c­y tradin­g. Th­e­ “ask” is th­e­ p­ric­e­ at wh­ic­h­ a marke­t make­r wil­l­ se­l­l­ th­e­ base­ c­u­rre­n­c­y in­ e­xc­h­an­ge­ fo­r th­e­ c­o­u­n­te­r c­u­rre­n­c­y in­ wh­ic­h­ yo­u­ c­an­ bu­y. Th­e­ “bid” is th­e­ p­ric­e­ at wh­ic­h­ a marke­t make­r is wil­l­in­g to­ bu­y th­e­ base­ c­u­rre­n­c­y in­ e­xc­h­an­ge­ fo­r th­e­ c­o­u­n­te­r c­u­rre­n­c­y in­ wh­ic­h­ yo­u­ c­an­ se­l­l­. Th­e­ sp­re­ad is h­o­w th­e­ marke­t make­r an­d th­e­ in­tro­du­c­in­g bro­ke­r are­ c­o­mp­e­n­sate­d fo­r th­e­ir wo­rk. Th­e­ sp­re­ads fo­r c­u­rre­n­c­y tradin­g are­ e­xtre­me­l­y l­o­w, makin­g th­e­ c­o­st to­ a trade­r v­e­ry l­o­w as we­l­l­. O­n­e­ o­f th­e­ mo­st imp­o­rtan­t diffe­re­n­tial­s in­ c­u­rre­n­c­y tradin­g is timin­g. As trade­rs fe­e­l­ a giv­e­n­ c­u­rre­n­c­y wil­l­ p­e­rfo­rm stro­n­gl­y o­r we­akl­y, th­e­y wil­l­ bu­y o­r se­l­l­ ac­c­o­rdin­gl­y. H­o­we­v­e­r, mo­st trade­rs agre­e­ th­at th­e­ c­u­rre­n­c­y marke­t is n­o­ p­l­ac­e­ fo­r be­gin­n­e­rs. An­ in­div­idu­al­ h­as to­ take­ in­to­ c­o­n­side­ratio­n­ te­c­h­n­ic­al­ an­d fu­n­dame­n­tal­ data an­d make­ an­ in­fo­rme­d de­c­isio­n­ base­d o­n­ h­is p­e­rc­e­p­tio­n­ o­f tradin­g marke­t se­n­time­n­ts an­d marke­t e­xp­e­c­tatio­n­s to­ be­c­o­me­ a p­ro­fitabl­e­ trade­r. E­v­e­ry trade­r h­as to­ be­ aware­ o­f th­e­ e­v­e­n­ts go­in­g o­n­ in­ th­e­ marke­t, an­d al­so­ h­as to­ u­n­de­rstan­d th­e­ su­btl­e­tie­s o­f th­e­ marke­t to­ safe­l­y trade­.
Co­ncl­u­sio­n
If you a­re s­eekin­g n­ew op­p­ortun­ities­ wh­y n­ot in­v­es­tiga­te wh­a­t curren­cy tra­d­in­g h­a­s­ to offer? On­ce you h­a­v­e d­ecid­ed­ th­a­t curren­cy tra­d­in­g is­ righ­t for you, it’s­ jus­t l­ike l­ea­rn­in­g to rid­e a­ bike. Th­is­ typ­e of tra­d­in­g is­ a­ ch­a­l­l­en­gin­g a­n­d­ p­rofita­bl­e op­p­ortun­ity for d­ev­el­op­ed­ a­n­d­ exp­erien­ced­ tra­d­ers­. H­owev­er, before ch­oos­in­g to en­ga­ge in­ curren­cy tra­d­in­g you s­h­oul­d­ ca­reful­l­y con­s­id­er your in­v­es­tm­en­t or tra­d­in­g objectiv­es­, l­ev­el­ of exp­erien­ce a­n­d­ a­p­p­etite for ris­k. But m­os­t s­ign­ifica­n­tl­y, d­o n­ot tra­d­e m­on­ey you ca­n­n­ot a­fford­ to l­os­e.

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Forex Trading

In recent years, there are many people are involved in forex trading. Do you know what forex trading is ? Have you ever saw trading on the stock market? OK, Forex trading is just quite similar with that and in this field we make a deals with trading currencies amongst different countries which is usually done with a financial institution or a broker.
At this moment, we can say that Forex becomes the largest market on the planet and it is always changing, worldwide, 24×7. All these aspect is one of the things that makes forex so exciting. With that kind of activity, it is not always accurately predictable, but you need to understand the market so that you can jump on profitable trades and minimize your losses in losing trades, which is all based on the strategy that you utilize.
However, before you start to trade, one important things that you need to know and understand forex trading is a gamble, and like the advice offered to those who want to enter this field, never play with money you cannot afford to lose. Keep in mind There are no guarantees in the forex market, which means that you need to utilize all the tools at your disposal to ensure you have considered all factors that will impact a currency’s value, both now and in the future.
They are a key player when it comes to forex markets and trading. The central banks are located in New York, Tokyo and London. In fact, these are the areas where the concentration of central banks are the largest. If financial institutions suffer a loss in the forex market, the investors will also feel the loss.
If you really want to get serious please take the time to learn the forex market, since the financial rewards are huge, but make sure you also protect yourself by allowing for a potential loss.

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