Samsung service center in indonesia

- Balikpapan :
Balikpapan Trade Center Lt.3 No.29-30, Jl. Jend. Sudirman No.1, telp: (0542) 7589427

- Bandung :
BEC Mall Lt.3 J01, Jl Purnawarman No.13-15, telp: (022) 4205949
Jl. Kopo No.338, telp: (022) 6017737

- Banjarmasin :
Jl. Ahmad Yani KM 3.5, telp: (0511) 3268960

- Batam :
Kompl. Wijaya Kusuma Blok H No.8, Jl. Imam Bonjol, telp: (0788) 454134

- Bekasi :
Plaza Permata Blok B No.1, Jl. Jend. Ahmad Yani, telp: (021) 88853673

- Bogor :
Jl. Padjajaran No.6, telp: (0251) 8321083

- Cilegon :
Jl. Ahmad yani No.19, telp: (0254) 385899

- Cirebon :
Jl. Rajawali raya B6 No.36, telp: (0231) 222020

- Denpasar :
Jl. MahendradataNo.99X, telp: (0361) 484788

- Depok :
Jl. MargondaRaya No.399B-C, telp: (021) 78849549

- JakartaBarat :
Jl. Tomang Raya No.1, telp: (021) 56997777

- JakartaPusat :
ITC Cempaka Mas Mega Grosir Lt.4 Blok D No.245, Jl. Jend. Soeprapto,telp: (021) 4244878
ITC Roxy Mas Lt.3 C1-C5 No.1, telp: (021) 63857825
Pasific Place Lt.3 Lot.10, Jl. Jend. Sudirman, telp: (021) 57973171

- JakartaSelatan :
Jl. SultanIskandar Muda No.9CD, telp: (021) 7256687
Mall AmbassadorLt.3 Blok A3, Jl Prof.Dr. Satrio, telp: (021) 5760644

- JakartaTimur :
PGC Lt.3, Jl. MayjenSutoyo No.76, telp: (021) 80889083

- JakartaUtara :
Jl. Raya Barat Boulevard LC7/58, telp: (021) 4522291

- Jambi :
Jl. Gatot SubrotoNo.30, telp: (0741) 7554919

- Jember :
Jl. Gajah Mada No.186, telp: (0331) 411945

- Kediri :
Jl. Hayam WurukNo.14, telp: (0354) 693316

- Lombok :
Jl. Saleh Sungkar No.2E, telp: (0370) 644287

- Makassar :
Jl. Dr. Sam RatulangiNo.110, telp: (0411) 852622
MTC KarebosiLt.3 B02, telp: (0411) 3652107

- Malang :
Jl. S. Parman No.82 kav.7, telp: (0341) 403416

- Manado :
Jl. Sam RatulangiNo.122, telp: (0431) 852188

- Padang :
Jl. Damar No.48B, telp: (0751) 32621

- Palembang :
Jl. Basuki Rahmat No.48J, telp: (0711) 355200

- Pekanbaru :
Jl. TuankuTambusaiNo.318E, telp: (0761) 567235

- Pontianak :
Jl. Pahlawan No.4, telp: (0561) 762262

- Purwokerto :
Jl. DI. Panjaitan No.125D, telp: (0281) 622005

- Samarinda :
Kompl. Ruko Cendrawasih No.20B, Jl. Ahmad Yani, telp: (0541) 770884

- Semarang :
PT. Graha ServiceIndonesia,Plasa SimpangLima, lt.2 No .12A-B, telp: (024) 8457040 / F : (024) 8457039
PT GSI, Jl. Dr. Cipto No.111, Semarang50124, telp: (024) 3561111/3564777/ F : (024) 3565555

- Solo :
Matahari SellularBazaar Blok A1, Jl. Barat SingosarenPlasa, telp: (0271) 9125573

- Surabaya :
Jl. DiponegoroNo.25, telp: (031) 5661928
Jl. Raya Bukit Darmo Boulevard Office Park 1-B1/01, telp: (031) 732001
HitechMall Lt. Dasar Blok D No.64-66, telp: (031) 5341040
Plasa Marina Lt.3 Blok H No.406, telp: (031) 8434028
WTC Surabaya Lt.2 Galeria No.832-3-835, telp: (031) 5319310

- Tangerang :
Jl. Imam Bonjol No.97, telp: (021) 55765828

- Tasikmalaya :
Jl. NagarawangiNo.23, telp: (0265) 327249

Sublageal haematoma

sub-galeal haematoma describes bleeding in the potential space between the periosteum and the galea aponeurosis .It most commonly occurs after vacuum assisted delivery,but may also be seen following head trauma. In patients with intracranial haemorrhage or skull fractures,the incidence of subgaleal haemorrhageis increased.

Open head wounds
The first principlein an open head wound is thatwhat may look like a simplescalp wound may have a tear in the dura underneathit. The dura forms an excellentbarrier to infection,so thatwoundswhichgo through it are much more seriousthan thosewhichdo not. Even the mostseeminglytrivial head wound is potentially dangerous.If you neglecta wound of the dura, meningitis,a brain abscessor osteomyelitismay follow. X–rays are useful-much more so than in fracturesof the base. So X–ray all butthe mosttrivial open head injuriesin search of: (1) An open fractureundera penetratingwound. (2) A depressedfractureneeding elevation. (3) A spiculeof bone going throughthe dura whichneedsto be removed.(4) A foreign body. If you suspectthatany of thesefour thingsmightbe present,explorethe patient’sscalp rightdownto the bone.

Figure 63.12 : THE ANATOMY OF THE SCALP AND SOME IMPORTANT LESIONS. A patient’sepidermis(1) is separatedby a fibro–fatty layer of dermis(2), from his strongfibrous galea (3). These threelayers are firmly unitedto oneanother to form his scalp. Under his galea thereis a potentialspace,his subgalealspace (4), whichenableshis scalp to slide over his pericranium(5). Under his pericraniumlies his skull (6), his dura (7), his subdural space(S), his arachnoid(9) his subarachnoidspace(10), and his brain (11). When you anaesthetizea patient’sscalp, inject the solutioninto the fibro-fatty layer, notunderhis galea. Blood or pussometimescollectsin the subgalealspaceand spreadthroughit. An extradural haematomaforms betweenthe skull and dura, and a subdural onebetweenthe dura and the arachnoid.

ARE YOU SURETHEREIS NOPENETRATINGSKULLWOUND?

www.primary-surgery.org/ps/vol2/html/sect0210.html

Confit pork neck with cereliac coleslaw

Preparation time 2 hour
Serves 4

Ingredients

For the pork
- 2 litres/3½ pints water
- 55g/2oz sugar
- 200g/7oz salt
- 1 bunch rosemary
- 2 garlic cloves
- 1kg/2lb 4oz pork neck, boned and skin removed
- 2 litres/3½ pints rape seed oil
- 400g/14oz waxy potatoes , preferably Charlotte variety, cleaned
- 55g/2oz unsalted butter

For the coleslaw
- 2 carrots , peeled and julienned
- ¼ celeriac , peeled and julienned
- 55g/2oz mayonnaise
- salt and freshly groundblack pepper.

For the dressing
- 1 bunch parsley , leaves picked and blanched
- 1 bunch mint , leaves picked and blanched
- 1 bunch basil , leaves picked and blanched
- 1 tsp English mustard
- 2 tbsp white wine vinegar
- 200ml/7floz rapeseedoil
- 1 clovegarlic
- 1 green pepper , burnt,peeledand deseeded
- 1 large handfulof mustard leaves

Method
1. For the pork, place the water, sugar,salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heatand when the liquidis cold add the pork, coverthe pan and leave for 10 hours.
2. Preheatthe ovento 150C/300F/Gas 1. Remove the pork from the brine,wash well in cold water thenplace into a casserole.
3. Cover the pork with the rapeseedoil, place a lid on the casseroleand cookin the ovenfor four hours. To testthatit is cooked,insert a metal skewerinto the meat– if it slides in easily, the pork is cooked.
4. Remove the casserolefrom the ovenand setaside. When the pork is cool, remove it from the oil, form it into a cylinder shape thenwrap tightlyin clingfilm. Place in the fridgeto chill and firm up.
5. Meanwhile, cookthe potatoesin salted water, drain, add the butter and lightly crush with a fork.
6. To makethe coleslaw, mix all the ingredientstogetherin a bowl and seasonwith salt and freshly groundblack pepper.
7. For the dressing,place all the ingredientsexceptthe mustard leavesin a food processorand blenduntilsmooth. Season with salt and freshly groundblack pepper.
8. Cut the pork into 2cm/¾in thickslicesand peeloff the cling film. Pour a drizzle of rapeseedoil in a non-stick pan and fry the pork untilgolden-brown on both sides.
9. To serve, spoonsomecoleslaw onto the servingplates and place the potatoesbesideit. Dress the mustard leavesin a little of the dressing. Place the pork on topof the potatoes, spoonover somedressingand serve the mustard leaves alongside.

Spinach and feta filo pie

Preparation time: 30 mins to 1 hour
Cooking time: 30 mins to 1 hour
Serves 8

Ingredients
- 2-3 tbsp vegetable oil
- 2 onions , sliced
- 600g/1lb 4oz good quality feta cheese,chopped
- 450g/1lb baby spinach leaves
- 100g/3½oz pistachios , shells removed
- salt and freshly groundblack pepper
- 150g/5½oz unsalted butter , melted
- 20 sheets filo pastry

To serve
- lightly dressedgreen salad
- Greek-style yoghurt
- 1 tbsp sesame seeds

Method
1. Preheat the ovento 160C/300F/Gas 2.
2. Heat the oil in a frying pan over a low to mediumheat. Add the onions and fry gently for 15-20 minutes,or untillightly browned.
3. In a bowl, mix togetherthe browned onions, feta, spinach and pistachios until well combined.Season, to taste, with salt and freshly groundblack pepper.
4. Grease a 36cm x 24cm/15inx 10in ovenproofdish with some of the melted butter. Lay a sheet of filo pastry in the bottomof the dish and brushall over with meltedbutter. Repeat the layeringand greasing processwith a furtherfour sheetsof filo pastry, leaving the toplayer of pastry unbuttered.
5. Spreadonethirdof the onion, feta and spinachmixtureon topof the pastry sheetsin an even layer.
6. Add five more pastry sheetsto the dish in layers, greasing in betweeneachlayer with meltedbutter. Spreadover another thirdof the onion, feta and spinachmixture.
7. Repeat the processwith another five pastry layers and the remainingonion, feta and spinachmixture.Finish with the remainingfive sheetsof filo pastry. Brush the toplayer of pastry with the remainingmeltedbutter.
8. Using a sharpknife,cut a criss-crosspatterninto the top layer of pastry. Transferto the ovenand bakefor 30-40 minutes,or untilthe pastry layers are crisp and pale golden-brown and the feta cheesehas melted.
9. To serve, spoona portion of spinach and feta baklava into the centreof eachof eight servingplates. Spoonthe green salad and Greek-style yoghurt alongsideand sprinkle over a few sesameseeds.

Fillet of pork with honey and sesameseeds,carrotand ginger sauce

Ingredients
- 275ml/10fl oz freshly squeezed carrot juice
- 1 large piece fresh ginger, peeled,finely chopped,squeezed in a clean tea towel to collect the juice
- 110g/4oz salted butter
- salt and freshly groundblack pepper
- 4 King Edward or other floury potatoes,peeled,cut into cubes
- 2 tbsp olive oil
- 1 sprig freshro semary
- 1 sprig fresh thyme
- 12 garlic cloves,skin on
- 2 x 375g/13oz pork fillets , trimmed
- 25g/1fl oz rape seed oil
- 2 tbsp clear honey
- 4 tbsp sesame seeds

1. Preheat the oven to gas 200C/400F/Gas 6.
2. Place the carrot juice and ginger juice into a pan over a medium heat and bring to the boil. Cook to reduce to about 150ml/5fl oz of liquid,then slowlywhisk in 30g/1oz of the butter. Season, to taste, with salt and freshly groundblack pepperand setaside.
3. Heat a frying pan and add 50g/2oz of the butter and the olive oil. Add the potatoesand fry over a highheatuntil starting to becomegolden-brown.
4. Add the herbs and garlic and continueto fry untilthe potatoesare cookedthrough.
5. Heat a clean frying pan untilhot,add the rapeseedoil and remaining30g/1oz butter. Once the butter is foaming,add the pork fillets and fry, turningoccasionally,untilgolden-brown on eachside. Season, to taste, with salt and freshly groundblack pepper.
6. Remove from the pan and place onto a plate. Drizzle with the honey and coatwell with the sesameseeds.
7. Transferthe honey and sesame-coatedpork fillets to a trivetin a roastingtray and place into the ovento cookfor 10-12 minutes,or untilcompletelycookedthrough.Remove from the ovenand leave to rest in a warm place for five minutes.
8. To serve, carve the pork into thickdiagonalslices.Spoon the potatoesinto the centreof eachplate. Top with the pork and spoonover the carrotand ginger sauce.

Tablet battery

The life of your tablet battery

Much of the change in batteries grew out of the necessity of safety in portable devices. Because mobility means taking a device through severe heat, cold, shock, and vibration, the batteries had to designed for maximum safety and longevity. Although many may doubt this claim, storing energy of several kilowatts can be dangerous, especially when stored in a device that's constantly on the move and often dropped, shaken, and exposed to harsh environments.Since these batteries are tucked safely away from the user, it's up to the physical and software systems -- the Battery Management System (BMS) -- to care for them. The BMS handles some fairly complex tasks, such as managing the integrity of a battery when cells begin to fail (usually due to the battery lifespan). Unfortunately, the BMS can't do everything. The user of the device still has to take care of the mobile to ensure extended and safe battery life.

Here are three main tips that should easily apply to all batteries in mobile devices:

Temperature: 
Do not expose your device to extreme temperatures. Cooler temperatures prevent battery corrosion, so it's always best to keep your device from overheating. It happens. Working with a tablet in your lap, you can feel the warmth heating up your legs. That means the battery is also getting hot. Work with your tablet in such a position that heat can easily dissipate. 

Discharge:
It's a myth that modern batteries need a full discharge to retain "memory" (this only applies to a nickel-based battery pack). Every full cycle wears the battery down by a small amount. So, smaller discharges are better. Try not to let your battery go beyond the half-way point before applying a charge. 

Abuse: 
This is a no-brainer, but people do get careless, and every drop of that tablet runs the risk of damaging the battery within. This also applies to improper discharges. These types of discharges can happen when a process gets out of control and is allowed to continue on, which quickly runs down the battery. If you see this happening (if the tablet starts responding slowly), find the rogue process and kill it or restart the tablet.

Let's look at some more tips on how and when to charge your tablet battery.

First charge: 
When you first unbox your tablet, you should approach the first charge differently, depending upon the type of battery the tablet has:

Lead acid: The battery should be fully charge. Apply a top-off charge before using.
Nickel-based: Charge the battery 14-16 hours before the first use.Lithium Ion: Apply a top-off charge before the first use.

Full vs. partial charge: 
Some batteries actually do poorly if you only give it a partial charge.

Lead acid: You must always give this battery a full charge, as a partial charge can create sulfation.
Nickel-base: A partial charge is good.
Lithium Ion:  A partial charge is actually better than full charge.

Full discharge: 
There are types of batteries that actually prefer a complete discharge now and then.

Lead acid: A deep discharge can damage the battery.
Nickel-base: Apply scheduled discharges only to prevent the battery from retaining memory.
Lithium Ion: A deep discharge can damage the battery.

Battery calibration: 
Some batteries do not need calibration. Here are the details:

Lead acid: Not applicable.
Nickel-base: Apply a discharge/charge when the fuel gauge becomes inaccurate. Repeat every 1-3 months.
Lithium Ion: Apply a discharge/charge when the fuel gauge becomes inaccurate. Repeat every 1-3 months.

Use while charging: 
Is it okay to have your device on while charging it?

Lead acid: It's okay to have device on when charging.
Nickel-base: It's always best to turn the device off during a charge, since a parasitic load can either alter full-charge detection, overcharge the battery, and/or cause mini-cycles.
Lithium Ion: It's always best to turn the device off during a charge, since a parasitic load can either alter full-charge detection, overcharge the battery, and/or cause mini-cycles.

Unplugging when charged: 
Is it necessary to unplug your device once the charge is complete?

Lead acid: This depends on the charger. If the charger has correct float voltage, then it's fine.
Nickel-base: Always remove your device after a few days in the charger.
Lithium Ion:  This is unnecessary, because the charger turns off.

Temperature: 
How does temperature effect charging?

Lead acid: It creates a slow charge from 32-113 degrees Fahrenheit / fast charge from 41-113 degrees Fahrenheit / the threshold is lowered above 77 degrees Fahrenheit.
Nickel-base: It creates a slow charge from 32-113 degrees Fahrenheit / fast charge from 41-113 degrees Fahrenheit / the battery will not fully charge when it's hot.
Lithium Ion:  Do not charge below freezing. Do not charge when above 122 degrees Fahrenheit.

Of course, this doesn't take into consideration the effects of various types of software or networks (such as 4G, which will quickly drain a battery). Ultimately, if you use your battery with intelligence, it will reward you with a long life.

Cefixime

Cefixime is a kind of antibiotics which doctor prescribed to me when i got a flu with cough.

Yafix cefixime