shark patrol notes 1 - scgcreations.weebly.com

Shark Patrol Notes 1

© Sidath Gajanayaka / Shark Patrol - March 2010



Page

1. Promise and Law ........................................................................... 03

2. Savings .......................................................................................... 04

3. Personal Log .................................................................................. 04

4. Display, Variety Entertainment, Campfire ..................................... 04

5. Three Knots ................................................................................... 04

6. Directing Strangers ........................................................................ 05

7. Lashings ........................................................................................ 05

8. One Night Camping ....................................................................... 07

9. Cooking ......................................................................................... 07

10. Expedition ................................................................................... 07

11. Emergency Message .................................................................... 07

12. Environment & Agriculture .......................................................... 07

13. Excursion - Place of Interest ........................................................ 08

14. Six Exercises ................................................................................ 09

15. Marching ..................................................................................... 10

16. Accidents ..................................................................................... 10

17. Knife ............................................................................................ 22

18. Compass ...................................................................................... 22

19. Axe .............................................................................................. 27

20. Woodcraft Signs ......................................................................... 32

21. Project (1)Trestle (2) Flag Pole ..................................................... 34

22. Flag Ceremony ............................................................................. 34

23. Observation ................................................................................ 34

24. Social Health ............................................................................... 35

25. 15 Trees ....................................................................................... 36



Scout Law and Promise

Scout Promise:

“On my honour, I promise to do my best, to do my duty to my religion and

country, to help other people at all times and to obey the scout law.”

The parts of the promise:

To do my duty to my religion and country

To help other people at all times

To obey the scout law

Scout Law:

1.

A scout is reliable

A scout will remain faithful

A scout will be warm, friendly and understanding

A scout treats another scout as he would treat his own brother

A scout is brave

A scout will not harm animals and will help them if needed

A scout will work co-operatively with others.

A scout should always will cheerful under whatever circumstances

A scout is thrifty

A should be clean in thought, word and deed and should do it genuinely



Savings

Personal Log

display / Campfire

Three knots

1. Fishermen’s Knot:

2. Man Harness Knot:



3. Timber Hitch:

directing strangers

Lashings

1. DIAGONAL LASHING:



2. SQUARE LASHING:

3. SHEER LASHING:



4. TRI-POD LASHING:

one Night Camping

Cooking

Expedition

Emergency message

Environment & Agriculture



Excursion - Place of Interest

Sigiriya:



6 EXERCISES



Marching

accidents

FIRST AID:

I. Shock II. Bleeding III. Broken Bones



IV. Burns V. Snake Bites VI. Fainting VII. Electrical Shock VIII. Poisoning IX. Chocking X. Fits

FACTS TO REMEMBER

1) Shock:

Shock can in a way, can classified as a dangerous condition that has in many instances, lead to death. This condition comes with almost all kinds of injuries.

CAUSES FOR SHOCK:

Fear

Allergy

Pain

High Fever

Some people can go into shock more easily then others. Usually a person suffering from shock becomes instantaneously unconscious. Lay him down immediately on the floor, put his head to one side and keep him warm. Also make sure that his feet are higher then his head. Call immediately for help.



2) Bleeding

To stop serious bleeding, lay the affected person down with the head slightly lower than the trunk, or elevate the person's legs. If possible, elevate the wound above the level of the heart to reduce blood flow. Apply steady, firm pressure directly to the wound using a sterile cloth. Maintain this pressure until the bleeding stops. Then wrap the wound tightly with a gauze bandage, and secure it with adhesive tape. If the bleeding continues and seeps through the bandage, add more absorbent material. Do not remove the first bandage. If the bleeding doesn't stop, apply pressure to the major artery that delivers blood to the area of the injury. When the bleeding has stopped, immobilize the injured part of the body. You can use another part of the body, such as a leg or the torso, to immobilize the area. Be sure to leave the bandages in place. Then get immediate medical attention. If the patient is suffering from nose bleeds lean him forward and tell him to breath through his mouth and let the nose bleed. Tell him to pinch the soft part of the node.

3) Broken Bones

A fracture is a broken bone. It requires medical attention. If the broken bone is the result of a major trauma or injury, call 911 or your local emergency number. Also call for emergency help. Do not attempt to move the patient. Identifying a fracture -

Even gentle pressure or movement causes pain.

The limb or joint appears deformed.

The bone has pierced the skin.

The extremity of the injured arm or leg, such as a toe or finger, is numb or bluish at the tip.

You suspect a bone is broken in the neck, head or back.

You suspect a bone is broken in the hip, pelvis or upper leg (for example, the leg and foot turn outward abnormally, compared with the uninjured leg).

Given Below are the various ways in which to handle these fractures.



4) Burns

To distinguish a minor burn from a serious burn, the first step is to determine the degree and the extent of damage to body tissues. The three classifications of first-degree burn, second-degree burn and third-degree burn will help you determine emergency care:

FIRST-DEGREE BURN:

The least serious burns are those in which only the outer layer of skin (epidermis) is burned. The skin is usually red, with swelling and pain sometimes present. The outer layer of skin hasn't been burned through. Treat a first-degree burn as a minor burn unless it involves substantial portions of the hands, feet, face, groin or buttocks, or a major joint.

SECOND-DEGREE BURN:

When the first layer of skin has been burned through and the second layer of skin (dermis) also is burned, the injury is termed a second-degree burn. Blisters develop and the skin takes on an intensely reddened, splotchy appearance. Second-degree burns produce severe pain and swelling. If the second-degree burn is no larger than 2 to 3 inches in diameter, treat it as a minor burn. If the burned area is larger or if the burn is on the hands, feet, face, groin or buttocks, or over a major joint, get medical help immediately.

FOR MINOR BURNS, INCLUDING SECOND-DEGREE BURNS LIMITED TO AN AREA NO LARGER THAN 2 TO 3 INCHES IN DIAMETER, TAKE THE FOLLOWING ACTION:

Cool the burn. Hold the burned area under cold running water for at least 5 minutes, or until the pain subsides. If this is impractical, immerse the burn in cold water or cool it with cold compresses. Cooling the burn reduces swelling by conducting heat away from the skin. Don't put ice on the burn.

Cover the burn with a sterile gauze bandage. Don't use fluffy cotton, which may irritate the skin. Wrap the gauze loosely to avoid putting pressure on burned skin. Bandaging keeps air off the burned skin reduces pain and protects blistered skin.

Take an over-the-counter pain reliever. These include aspirin, ibuprofen (Advil, Motrin, others), naproxen (Aleve) or acetaminophen (Tylenol, others). Never give aspirin to children or teenagers. Minor burns usually heal without further treatment. They may heal with pigment changes, meaning the healed area may be a different colour from the surrounding skin. Watch for signs of infection, such as increased pain, redness, fever, swelling or oozing. If infection develops, seek medical help. Avoid re-injuring or tanning if the burns are less than a year old — doing so may cause more extensive pigmentation changes. Use sunscreen on the area for at least a year.



CAUTION:

Don't use ice. Putting ice directly on a burn can cause frostbite, further damaging your skin. Don't break blisters. Broken blisters are vulnerable to infection.

THIRD-DEGREE BURN:

The most serious burns are painless and involve all layers of the skin. Fat, muscle and even bone may be affected. Areas may be charred black or appear dry and white. Difficulty inhaling and exhaling, carbon monoxide poisoning or other toxic effects may occur if smoke inhalation accompanies the burn. For major burns dial 911 or call for emergency medical assistance. Until an emergency unit arrives, follow these steps:

1. Don't remove burnt clothing. However, do make sure the victim is no longer in contact with smouldering materials or exposed to smoke or heat.

2. Don't immerse severe large burns in cold water. Doing so could cause shock. 3. Check for signs of circulation (breathing, coughing or movement). If there is no

breathing or other sign of circulation, begin cardiopulmonary resuscitation (CPR). 4. Cover the area of the burn. Use a cool, moist, sterile bandage; clean, moist cloth; or

moist towels.

5) Snake Bites

Most snakes aren't poisonous. Some exceptions include the rattlesnake, coral snake, water moccasin and copperhead. Most poisonous snakes have slit like eyes. Their heads are triangular, with a depression, or pit, midway between the eyes and nostrils. Other characteristics are unique to certain poisonous snakes: Rattlesnakes make a rattling sound by shaking the rings at the end of their tail. Water moccasins have a white, cottony lining in their mouth. Coral snakes have red, yellow and black rings along the length of their body. To reduce your risk of snakebite, avoid picking up or playing with any snake. Most snakes usually avoid people if possible and bite only when threatened or surprised. IF YOU'VE EXPERIENCED SNAKEBITE:

Remain calm.

Don't try to capture the snake.

Immobilize the bitten arm or leg and try to stay as quiet as possible.

Remove jewellery, because swelling tends to progress rapidly.

Apply a loose splint to reduce movement of the affected area, but make sure it is loose enough that it won't restrict blood flow.



Don't use a tourniquet or apply ice.

Don't cut the wound or attempt to remove the venom.

Seek medical attention as soon as possible, especially if the bitten area changes colour begins to swell or is painful.

Given below are and images of the above mentioned snakes so you can identify them.

6) Fainting

Fainting occurs when the blood supply to your brain is momentarily inadequate, causing you to lose consciousness. This loss of consciousness is usually brief. Fainting can have no medical significance, or the cause can be a serious disorder. Therefore, treat loss of consciousness as a medical emergency until the signs and symptoms are relieved and the cause is known.

IF YOU FEEL FAINT:

Lie down or sit down.

If you sit down, place your head between your knees.

Discuss recurrent fainting spells with your doctor.

IF SOMEONE ELSE FAINTS:

Position the person on his or her back. Make sure the legs are elevated, if possible above the heart level.

Check the person's airway to be sure it's clear. Watch for vomiting.



Check for signs of circulation (breathing, coughing or movement). If absent, begin CPR. Call 110 or your local emergency number. Continue CPR until help arrives or the person responds and begins to breathe.

Help restore blood flow. If the person is breathing, restore blood flow to the brain by raising the person's legs above the level of the head. Loosen belts, collars or other constrictive clothing. The person should revive quickly. If the person doesn't regain consciousness within one minute, dial 911 or call for emergency medical assistance. If the person was injured in a fall associated with a faint, treat any bumps, bruises or cuts appropriately. Control bleeding with direct pressure.

7) Electrical Shock

The danger from an electrical shock depends on how high the voltage is, how the current travelled through the body, the person's overall health, and how quickly the person is treated. Call 911 (or your local emergency number) immediately if any of these signs or symptoms occur:

Cardiac arrest

Heart rhythm problems (arrhythmias)

Respiratory failure

Muscle pain and contractions

Seizures

Numbness and tingling

Unconsciousness

WHILE WAITING FOR MEDICAL HELP, FOLLOW THESE STEPS:

1. Look first. Don't touch. The person may still be in contact with the electrical source. Touching the person may pass the current through you.

2. Turn off the source of electricity if possible. If not, move the source away from you and the affected person, using a non conducting object made of cardboard, plastic or wood.

3. Check for signs of circulation (breathing, coughing or movement). If absent, begin cardiopulmonary resuscitation (CPR) immediately.

4. Prevent shock. Lay the person down and, if possible, position the head slightly lower than the trunk, with the legs elevated.

CAUTION:

Don't touch the person with your bare hands if he or she is still in contact with the electrical current.

Don't get near high-voltage wires until the power is turned off. Stay at least 20 feet away much farther if wires are jumping and sparking.

Don't move a person with an electrical injury unless the person is in immediate danger.



8) Poisoning

Many conditions mimic the signs and symptoms of poisoning, including seizures, alcohol intoxication, stroke and insulin reaction. So look for the signs and symptoms listed below if you suspect poisoning, but check with the Poison Control Center before giving anything to the affected person.

SIGNS AND SYMPTOMS OF POISONING:

Burns or redness around the mouth and lips, which can result from drinking certain poisons

Breath that smells like chemicals, such as gasoline or paint thinner

Burns, stains and odours on the person, on his or her clothing or on the furniture, floor, rugs or other objects in the surrounding area

Empty medication bottles or scattered pills

Vomiting, difficulty breathing, sleepiness, confusion or other unexpected Signs

WHEN TO CALL FOR HELP:

Call 110 (Sri Lankan emergency number) immediately if the person is: 1) Drowsy or unconscious 2) Having difficulty breathing or has stopped breathing 3) Having seizures

If the person seems stable and has no symptoms, but you suspect poisoning, call the Poison Control Centre at (800) 222-1222. Provide information about the person's symptoms and, if possible, information about what he or she ingested, how much and when.

WHAT TO DO WHILE WAITING FOR HELP:

If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh air immediately.

If the suspected poison is a household cleaner or other chemical, read the label and follow instructions for accidental poisoning. If the product is toxic, the label will likely advise you to call the Poison Control Centre at (800) 222-1222. Also call this 800 number if you can't identify the poison, if it's medication or if there are no instructions.

Follow treatment directions that are given by the Poison Control Centre.

If the poison spilled on the person's clothing, skin or eyes, remove the clothing. Flush the skin or eyes with cool or lukewarm water, such as by using a shower for 20 minutes or until help arrives.

Take the poison container (or any pill bottles) with you to the hospital.



WHAT NOT TO DO:

Don't administer ipecac syrup or do anything to induce vomiting. In 2003, the American Academy of Paediatrics advised discarding ipecac in the home, saying there's no good evidence of effectiveness and that it can do more harm than good.

9) Choking

Choking occurs when a foreign object becomes lodged in the throat or windpipe, blocking the flow of air. In adults, a piece of food often is the culprit. Young children often swallow small objects. Because choking cuts off oxygen to the brain, administer first aid as quickly as possible. The universal sign for choking is hands clutched to the throat.

IF THE PERSON DOESN'T GIVE THE SIGNAL, LOOK FOR THESE INDICATIONS:

Inability to talk

Difficulty breathing or noisy breathing

Inability to cough forcefully

Skin, lips and nails turning blue or dusky

Loss of consciousness

If choking is occurring, begin to perform the Heimlich manoeuvre. If you're the only rescuer, perform the Heimlich manoeuvre before calling 110 (Sri Lankan emergency number) for help. If another person is available, have that person call for help while you perform the Heimlich manoeuvre. TO PERFORM THE HEIMLICH MANOEUVRE ON SOMEONE ELSE:

Stand behind the person. Wrap your arms around the waist. Tip the person forward slightly.

Make a fist with one hand. Position it slightly above the person's navel.

Grasp the fist with the other hand. Press hard into the abdomen with a quick, upward thrust - as if trying to lift the person up.

Repeat until the blockage is dislodged.

TO PERFORM THE HEIMLICH MANOEUVRE ON YOURSELF:

Place a fist slightly above your navel.

Grasp your fist with the other hand and bend over a hard surface - a countertop or chair will do.

Shove your fist inward and upward.



CLEARING THE AIRWAY OF A PREGNANT WOMAN OR OBESE PERSON:

Position your hands a little bit higher than with a normal Heimlich manoeuvre, at the base of the breastbone, just above the joining of the lowest ribs.

Proceed as with the Heimlich manoeuvre, pressing hard into the chest, with a quick thrust.

Repeat until the food or other blockage is dislodged or the person becomes unconscious.

CLEARING THE AIRWAY OF AN UNCONSCIOUS PERSON:

Lower the person on his or her back onto the floor.

Clear the airway. If there is a visible blockage at the back of the throat or high in the throat, reach a finger into the mouth and sweep out the cause of the blockage. Be careful not to push the food or object deeper into the airway, which can happen easily in young children.

If the object remains lodged and the person doesn't respond after you take the above measures, begin cardiopulmonary resuscitation (CPR). The chest compressions used in CPR may dislodge the object. Remember to recheck the mouth periodically.

CLEARING THE AIRWAY OF A CHOKING INFANT YOUNGER THAN AGE 1:

Assume a seated position and hold the infant facedown on your forearm, which is resting on your thigh.

Thump the infant gently but firmly five times on the middle of the back using the heel of your hand. The combination of gravity and the back blows should release the blocking object.

If this doesn't work, hold the infant face up on your forearm with the head lower than the trunk. Using two fingers placed at the centre of the infant's breastbone, give five quick chest compressions.

If breathing doesn't resume, repeat the back blows and chest thrusts.

Call for emergency medical help.

If one of these techniques opens the airway but the infant doesn't resume breathing, begin infant CPR.

If the child is older than age 1, give abdominal thrusts only.

10) Fits

The brain cells work by a form of biological electricity. Occasionally this electrical system goes wrong and everything discharges at once. This produces an epileptic attack or fit. There are two main types of fits – major and minor.



MINOR EPILEPSY (PETIT MAL):

This usually occurs in children and is nothing more than a short loss of consciousness. It often so brief that the child looks simply dazed or distant and may not even fall over. There can be many such fits during the day and children get so used to this they carry on as though nothing has happened.

MAJOR EPILEPSY (GRAND MAL):

This is a much more serious condition and takes place in the following order: Aura - A short warning that a fit is about to happen. It lasts a few seconds or may not occur at all. There is often no time to do anything about it. Rigid stage - The victim tightens all his muscles and falls to the ground. He may cry out as all the air is forced from his lungs and he may pass water or open his bowels. He does not breathe and may go blue in the face. This stage lasts only about half a minute so it is not necessary to start mouth to mouth resuscitation. In any case the muscles are so tight that it is impossible to blow air into the lungs. Shaking stage - This is known as the convulsion. The victim shakes violently. Even the jaw vibrates and the victim may hurt his tongue. After several minutes this stops. Coma stage - After the convulsion, the epileptic often stays quietly unconscious for about half an hour. During this time he may vomit or obstruct his breaching.

WHAT TO DO:

Try to prevent injury when the victim falls.

Stop the victim biting his tongue during the shaking stage. This is best done by putting a knotted handkerchief or other soft material between the teeth.

But be careful that you are not bitten. Put the epileptic in the recovery position during the coma stage. Make sure the airways remain clear.

If the victim recovers soon (within 10 to 20 minutes) do not call an ambulance.

There is nothing more annoying to an epileptic than to be taken to a hospital every time he has a fit.



KNIFE

Care of a Knife -

How to Use a Knife -

COMPASS Introduction:



Choosing a Compass:

Typical Compass:

Basic Compass



Compass Points:



Compass Bearings:

Taking a Bearing:



Important notes on using bearings:



The eight main bearings or directions in a compass are:

However there are eight other bearings on a compass as well. They are:

Axe An axe can be a very useful tool in camp. Note however that there

are many different types of axe and they tend to be suitable for a

limited range of work. In Scouting this should not present too

much of a problem as we tend not to use the more 'specialist'

types of axes.



Axe Parts

Sharpening an Axe

An axe with a blunt edge becomes no more than

an inefficient hammer, and indeed a great deal

more dangerous as you struggle to use it. Always

keep your axe sharp. For large 'burrs' a file is

probably your best bet. Make sure you use the file

correctly though, it will only work in one

direction, it works when pushed, not pulled.

To sharpen your axe prop the axehead between a log and a peg driven into the

ground. Always try to sharpen inwards from the cutting edge (to avoid producing

any burrs). First use a file or rough stone to remove any burrs and rucks. Then

finish with a smoother stone, using a circular motion. Don't drag the stone off the



cutting edge, push on to the blade. Turn the axe over and repeat the process,

circling in the opposite direction.

When chopping wood at camp, you will need to create a specific chopping area.

Choose a site that is fairly close to the fire and clear of any obstructions (not only

on the ground. Ensure there are no overhead obstructions that could catch your

axe as you swing). Make a circle that is at least 2m (6 ft) in radius (or at least 3

axe lengths). Rope this area off and ensure it is clearly marked. Make sure that

everyone knows where the chopping area is. No loose clothing should be taken into

the area, and no one should enter the area without strong shoes or boots (and of

course checking it is safe to enter).

Most people with have a 'prime' hand and a natural swing. Always use the axe in a

way that is comfortable to you, swinging in an arc that feels natural. Make sure

you have a firm grip, and always swing AWAY from your body, hands, and legs.

Ensure that if you miss your intended target and follow through, the axe will not

strike you or anyone else. Never throw an axe on the ground, always sheath it or

bury it in a log.

Before you do anything else, check overhead

for dead branches which may fall and injure

you, and for things like hornets nests. Clear

the area around the tree of any undergrowth

or branches that could deflect your blows. If

the tree has a particularly large spread of

roots or boles around the base you may want

to construct a platform so that you can reach a

thinner part of the trunk and save time and effort. Obviously if you do this make

sure the platform is stable and

you have a clear route of escape

(in case something goes wrong!).

Cut from both sides of the tree.

First you chop a notch out at an

angle of about 45 degrees and

then another on the opposite

side at a lower level, on the side

which you want the tree to fall.

Main Cuts



Do not cut through more than half the tree before starting the other notch. You

must work at a height that is comfortable for you. Try to cut downwards at 45

degrees (you may need a horizontal cut occasionally to clear debris etc.).

A steady rhythm of blows will cut much more

efficiently than

fewer big blows.

If you put too

much effort

behind the axe

your aim will

suffer, you will

tire and then

every swing

becomes more

dangerous.

Always let the

weight of the axe

do the work.

Alternating the angle of the stroke will prevent the

axe from jamming. Too steep an angle will cause

the axe to glance off, end-on will make the axe jam

(or simply be inefficient). Try to aim for a 45

degree angle.

For a large log, as before, stand behind the log with your feet well apart. Swing

down the cut the side away from you. Do not chop downwards. If you wish to split

a smaller log, lay it against another log. Do not put your foot on it. There is an

alternative to this though, hold the smaller log against the cutting edge and bring

them both down together on to a larger log.

If in doubt, or if you have any difficulty, split larger logs with a wedge and a rock.

Do not hold the wood upright in your hand and try to split with an axe. When

chopping branches from a large log, always stand on the side away from the axe.

Always cut branches from the outside of the fork, not the inside.

First you will need to select the wood for your handle, any straight, knot-free

hardwood will be suitable (ash and hickory are ideal). Cut two notches into the

Splitting Logs



fluke of a buttress, spaced to the desired handle length. Hit along the side of the

fluke close to the cuts. It will split away at their depth.

Next you will need to fit the head. Whittle the handle into shape with one end cut

to fit the hole in the axehead. Make sure you cut a notch in this end that is going

into the axe head and make a wedge to fit the notch. With the head in place, drive

the wedge into the notch and then soak the axe in water overnight (this will

tighten the head onto the handle as it soaks up the water). Always check your

axehead for tightness before you use them.

If the head is loose you can soak the axe for a few hours in a bucket of water but

this will only ever be a temporary fix (the wood will swell and the handle will be

tight for a little while). Ideally you need to replace the handle or at least replace

the wedge.

Saw off the old handle close to the axe head (Note: you should not just burn the

handle off as this will cause the bit to lose its temper, note the above

arrangements) and drill out the wood that is left in the axe head. You can punch

the rest of the wood backward from the handle side and then clean inside the

hole. Get the new handle and pound it into the head. Make sure the handle passes

out the other side by at least an inch. Also be sure that the new handle is correctly

aligned. Put some glue on a wedge and in the slit for the wedge in the end of the

handle (you did make a slit didn't you?) and then drive in the wedge. You can now

saw off the excess handle and wedge. It would be a good idea to fix the wooden

wedge in place with a steel wedge, placed diagonal to the wooden wedge.

Carry an axe by holding it just under the head. Point

the blade down or away from you to minimize the

chance you will fall on top of the blade if you trip.

Using an axe takes a lot of practice and occasionally

along the way handles get broken. This usually occurs

when the head misses the target and the handle takes

all the force from the blow. To remove a broken

handle, the easiest way is to put it in a fire, burying as

much as possible of the metal in the earth (to prevent

it losing temper). Never attempt to repair an axe

handle. Never use any axe that has a damaged or split handle.



Woodcraft Signs



Project

Flag ceremony

Observation



Social Health

1. Drug Abuse:

Drug abuse is characterized by taking more than the recommended dose of

prescription drugs such as barbiturates without medical supervision, or using

government-controlled substances such as marijuana, cocaine, heroin, or other

illegal substances. Legal substances, such as alcohol and nicotine, are also abused by

many people. Abuse of drugs and other substances can lead to physical and

psychological dependence.

Drug abuse can cause a wide variety of adverse physical reactions. Long-term

drug use may damage the heart, liver, and brain. Drug abusers may suffer from

malnutrition if they habitually forget to eat, cannot afford to buy food, or eat foods

lacking the proper vitamins and minerals. Individuals who abuse injectable drugs risk

contracting infections such as hepatitis and HIV from dirty needles or needles shared

with other infected abusers. One of the most dangerous effects of illegal drug use is

the potential for overdosing-that is, taking too large or too strong a dose for the

body's systems to handle. A drug overdose may cause an individual to lose

consciousness and to breathe inadequately. Without treatment, an individual may

die from a drug overdose.

Drug addiction is marked by a compulsive craving for a substance. Successful

treatment methods vary and include psychological counselling, or psychotherapy,

and detoxification programs-medically supervised programs that gradually wean an

individual from a drug over a period of days or weeks. Detoxification and

psychotherapy are often used together.

The illegal use of drugs was once considered a problem unique to residents of

poor, urban neighbourhoods. Today, however, people from all economic levels, in

both cities and suburbs, abuse drugs. Some people use drugs to relieve stress and to

forget about their problems. Genetic factors may predispose other individuals to

drug addiction. Environmental factors such as peer pressure, especially in young

people, and the availability of drugs, also influence people to abuse drugs.



15 Trees

1. Coconut:

Coconut, common name for the fruit of a tree of the palm family, widely

distributed in tropical regions. The tree, called coconut palm, has a cylindrical trunk

about 45 cm (about 18 in) in diameter and can grow up to 30 m (100 ft) high, with

many rings marking the places of former leaves. At the summit it bears a crown of

about 20 pinnate leaves that generally curve downward, each of which is about 3 to

4.5 m (about 10 to 15 ft) long. The fruit grow in clusters of 10 to 20 or more nuts; and

10 or 12 of these clusters, in different stages, may be seen at once on a tree.

The mature coconut, about 30 cm (about 12 in) long, is oval shaped and has a

thick, fibrous outer husk and a hard inner shell. The lining, or kernel, of the inner

shell is a white, oily meat that is dried to produce the commercially valuable copra.

Copra yields an oil used in the manufacture of soaps and candles. Within the kernel is

a sweet-tasting, milky fluid.

The meat of coconuts, either raw or prepared, is an important food in the

Tropics. The terminal bud, known as palm cabbage, is considered a delicacy, and

trees are often cut down for the sake of it; the central part of the young stem is also

succulent and edible. The sap, or toddy, like that of some other palms, is a favourite

beverage in tropical countries, either in the natural state or after fermentation,

which takes place in a few hours. Palm wine, or arrack, also spirituous liquor, is

obtained by distillation of fermented sap. The tree root possesses narcotic properties

and is sometimes chewed.

The dried leaves of the coconut palm are used for thatch and, by plaiting the

leaflets, mats, screens, and baskets are made. Coir, the fibre of the nut's husk, is used

to make rope. Scientific classification: The coconut palm belongs to the family

Arecaceae (formerly Palmae). It is classified as Cocos Nucifera.



2. Banana:

Banana, common name for any of a genus of tropical, treelike herbs and also

for their fruit. Species of the genus are native to Southeast Asia but are now grown

extensively in all tropical countries for their fruit, fiber, or foliage. The banana is a

large, herbaceous plant with a perennial root, or rhizome, from which the plant is

perpetuated by sprouts or suckers. In the tropics the stems are annual—that is, they

die after perfecting the fruit, and new stems are developed from buds in the

rootstock. These stems, or buds, are the common means of propagating and making

new plantations, and the growth is so rapid that the fruit is usually ripe within ten

months after the offsets are planted. When fully grown the stem attains a height of 3

to 12 m (10 to 40 ft) and is surmounted by a crown of large oval leaves up to 3 m (10

ft) long, with a strong fleshy footstalk and midrib. The flowers spring in great spikes

from the center of the crown of leaves and are arranged in whorl-like clusters along

the spike; the female flowers occupy the base of the spike, and the male the apex.

The fruits vary in length from about 10 to 30 cm (about 4 to 12 in). The average

weight of a bunch is about 11 kg (about 25 lb), but individual bunches often exceed

18 kg (40 lb). A stalk bears only once, dies down, and is replaced by sprouts, two or

three of which are allowed to bear fruit.

The fruit of the plantain, or cooking banana, is larger, coarser, and less sweet

than the kinds that are generally eaten raw. The edible part of the banana contains,

on the average, 75 percent water, 21 percent carbohydrate, and about 1 percent

each of fat, protein, fiber, and ash. Other parts of the plant abound in fiber, which

can be used in the manufacture of paper and cordage. One species is the source of

Manila hemp.

Half of the world's banana crops are grown in Asia, and much of the produce is

used locally. The leading banana-export regions are Central America and northern

South America. Scientific classification:

Bananas make up the genus Musa of the

family Musaceae. The plantain, or cooking

banana, is classified as Musa paradisiaca. The

Manila hemp is classified as Musa Textilis.



3. Coffee:

Coffee, common name for any of a genus of trees of the madder family, and

also for their seeds (beans) and for the beverage brewed from them. Of the 30 or

more species of the genus, only three are important: Arabian, robusta, and Liberian.

The shrub or small tree, 4.6 to 6 m (15 to 20 ft) high at maturity, bears shiny green,

ovate leaves that persist for three to five years and white, fragrant flowers that

bloom for only a few days. During the six or seven months after appearance of the

flower, the fruit develops, changing from light green to red and, ultimately, when

fully ripe and ready for picking, to deep crimson. The mature fruit, which resembles a

cherry, grows in clusters attached to the limb by very short stems, and it usually

contains two seeds, or beans, surrounded by a sweet pulp.

Coffee grows well on the islands of Java and Sumatra and in Arabia, India,

Africa, the West Indies, and South and Central America. The Americas, where Arabian

coffee is grown, produce approximately two-thirds of the world's supply.

The soil in which coffee is grown must be rich, moist, and absorbent enough to

accept water readily, but sufficiently loose to allow rapid drainage of excess water.

The best soil is composed of leaf mold, other organic matter, and disintegrated

volcanic rock. Although coffee trees are damaged easily by frost, they are cultivated

in cooler regions. The growing temperatures range from 13° to 26° C (55° to 80° F).

Altitudes of coffee plantations range from sea level

to the tropical frost level, about 1,800 m (about

6,000 ft). Robusta coffee and Liberian coffee grow

best at altitudes below 900 m (3,000 ft); Arabian

coffee flourishes at the higher altitudes. The seeds

are planted directly in the field or in specially

prepared nurseries. In the latter case, young

selected plants are transplanted later to the fields.

Commercial fertilizers are used extensively to

promote the growth of stronger, healthier trees with

heavier yields. Both the trees and the fruit are subject

to insect infestation and microbial diseases, which may

be controlled by spraying and proper agricultural

management.

Scientific classification: Coffee makes up the

genus Coffea of the family Rubiaceae. Arabian coffee is

classified as Coffea Arabica, robusta coffee as Coffea

Canephora, and Liberian coffee as Coffea Liberica.



4. Mango:

Mango, common name for a tree, and for its fruit. The tree, which is native to

India, grows up to 15 m (50 ft) high, with spreading top and numerous branches. It is

widely grown in the tropics for its succulent

fruit. The fruit, which is a fleshy drupe, is

somewhat kidney-shaped or oval, from 5 to 15

cm (2 to 6 in) in length; greenish, yellowish, or

reddish in color; and contains a large flattened

stone.Scientific classification: The mango

belongs to the family Anacardiaceae. It is

classified as Mangifera Indica.

5. Apple:

Apple, common name for certain related trees of the

rose family, and for the pome fruit of the trees. The apple

tree, a deciduous plant, grows mainly in the temperate

areas of the world. The fruit is a firm, fleshy structure

derived from the receptacle of the flower. Apple leaves

are broadly oval in shape and are somewhat woolly on the

undersides. The flowers in bloom have a rounded

appearance. Some apple blossoms are white, but the

majority of apple blossoms have stripes or tints of rose. A

few apple species bloom with bright red flowers. Apple

wood is hard, durable, and very fine-grained.

The physical characteristics of the fruit are subject to

considerable variation. The skin color may range from

green to a deep, blackish red. Shapes, also, are diverse

and include oblate and oblong fruits and fruits of a size

hardly larger than a cherry or as big as a medium-sized

grapefruit.

Apples are eaten in the fresh state; served as the

chief ingredient of such desserts as baked apples, apple

pie, and apple strudel; and processed into dried apples,

canned sauce, slices, jelly, and pasteurized juice, cider, and

vinegar. Applejack is a common American name for apple

brandy. France is the leading producer of apple brandies.



6. Date Palm :

Date Palm, common name for several related trees found in tropical regions.

The common date palm is native to northern Africa, southwest Asia, and India and is

cultivated extensively in hot, dry regions throughout the world. The trunk is straight

and rough and grows to a height of up to 18 m (up to 60 ft). It bears a head of waxy-

green, barbed leaves, about 3 m (about 9 ft) long, and a number of branching spikes

that, on the female tree, bear 200 to 1,000 dates each. A cluster of dates weighs up

to 12 kg (up to 25 lb), and the annual yield of a single tree may reach 270 kg (600 lb).

The tree begins to bear about the eighth year, reaches maturity at 30 years, and

begins to decline at about 100 years. From earliest times, fertilization has been aided

by cutting off the male flower cluster just before the stamens ripen and suspending it

among the flowers of the female tree.

In many parts of northern Africa, Iran, and Arabia, date palms are the main

wealth of the people, and dates are the chief article of food. The fleshy part of the

fruit contains about 58 percent sugar and 2 percent each of fat, protein, and

minerals. Leaf stalks are used for basketry and wickerwork, leaves are woven into

bags and mats, and fiber from both is made into cordage.

Another species, the sugar date palm, or toddy palm, is cultivated in India for its

sap. The sap may be boiled down to form jaggery, or gur, a crude sugar; or it may be

used as a fresh beverage, or to make palm wine, from which arrack, a rumlike liquor,

may be distilled.

Date palms are often cultivated in the southern

United States for ornamental effect in regions too cool

for the fruit to ripen. The blue date palm grows in

clumps and has silvery blue foliage; the pygmy date

palm is a dwarf species that is also popular in the north

as a greenhouse plant or houseplant.

Scientific classification: Date palms belong to the

family Arecaceae (formerly Palmae). The common date

palm is classified as Phoenix Dactylifera, the sugar date

palm as Phoenix sylvestris, the blue date palm as

Phoenix Zeylanica, and the pygmy date palm as

Phoenix Roebelenii.



7. Banyan:

Banyan, common name for a large Indian tree (see Mulberry), remarkable for

numerous aerial roots that, growing down from the branches, take root in the soil

and form prop roots or

secondary trunks. In this

manner the tree spreads

over a large area. As the

tree ages, the original

trunk decays, and the

tree breaks up into

several sections, the

props becoming separate

trunks for the various

sections. The banyan is a

species of fig, with ovate,

heart-shaped, entire

leaves about 15 cm

(about 6 in) long. The

fruit is scarlet, not larger

than a cherry, and grows

in pairs from the axils of

the leaves. The seeds seldom germinate in the ground, but, deposited by birds in the

crowns of palm trees, germinate there and send down roots that embrace and

eventually kill the palms. A famous banyan in the Botanical Gardens in Kolkata is

more than a century old. The main trunk is more than 12 m (more than 40 ft) in

circumference; it has 230 prop roots 1.8 to 3 m (6 to 10 ft) around, and more than

3000 smaller trunks. Scientific classification: The banyan belongs to the family

Moraceae. It is classified as Ficus Benghalensis.

8. Tea:

Tea, common name for a family of mostly woody flowering plants, and for one

of its important genera. The family, which contains about 600 species placed in 28

genera, is distributed through tropical and subtropical areas, but most species occur

in eastern Asia and South America.

The order to which the tea family belongs is primarily tropical in distribution,

centered in southeastern Asia, with few temperate members. Most members are

evergreen trees with broad, simple, resin-containing leaves, although a few climbers



and herbs occur. The flowers usually have four or five free, or unfused, sepals (outer

flower whorls) and petals (inner floral whorls) and are radially symmetrical. The

numerous stamens (male floral organs) are fused either into a ring, as in the tea

genus, or into distinct bundles, as in Saint John’s wort. When the stamens are united

into a ring, the petals are often joined to the ring, as in tea genus. The ovary (female

floral organ) is superior; that is, the sepals, petals, and stamens are produced from its

base.

The most important source of timber in the order is a family that dominates the

rain forests of Malaysia and is also a source of useful resins. This family contains

more than 500 species. Members of the family produce a characteristic two-winged

fruit, which is distributed by the wind; the wings are formed by persistent sepals.

The tea plant is attacked by several injurious insects, the most important of

which is the fagot worm. The tea borer, which is the larva of a cossid moth, attacks

the stems and branches of the tea plant. Several species of scale insects (see Scale

Insect) attack the tea plant. Several mites (see Mite) also feed on it, including a red

spider and the yellow tea mite, which destroys the buds.

The tea plant itself is a native of Southeast Asia. The tea brewed from the dried

leaves of this plant has been drunk in China since perhaps the 28th century bc and

certainly since the 10th century bc, from which time written records of its use

survive. It was first brought to Europe by the Dutch in the early 17th century ad.

After the introduction of tea there in 1657, England became the only European

country of tea drinkers rather than coffee drinkers

Scientific classification: Teas make up the family Theaceae of the order Theales.

The most important source of timber in the order Theales is the family

Dipterocarpaceae. The tea genus is Camellia. The tea plant is classified as Camellia

Sinensis.



9. Rubber:

Rubber, natural or synthetic substance characterized by elasticity, water

repellence, and electrical resistance. Natural rubber is obtained from the milky white

fluid called latex, found in many plants; synthetic rubbers are produced from

unsaturated hydrocarbons.

Collecting Latex from a Rubber Tree Natural rubber production begins with the

collection of latex, a milky white substance produced by the cells of several plants.

Through an initial cut and selective removal of bark, a rubber tree will yield

approximately 1.8 kg (about 4 lb) of dry crude rubber annually.

In its natural state, rubber exists as a colloidal suspension in the latex of rubber-

producing plants (see Colloid). The most important of these plants are the tree Hevea

brasiliensis of the spurge family, and other species in the same genus, which were

the sources of the original South American rubber, the commercially important Para

rubber. The term Para rubber was then also applied to the product of H. brasiliensis

trees cultivated in the rubber

plantations of Indonesia, the

Malay Peninsula, and Sri Lanka.

These trees produce about 90

percent of all the new natural

rubber consumed.

Crude rubber from other

plant sources is generally

contaminated by an admixture of

resins that must be removed

before the rubber is suitable for

use. Such crude rubbers include

gutta-percha and balata, which

are products of various tropical trees in the sapodilla family, Sapotaceae. Other,

nontropical sources of rubber, which were cultivated for economic reasons during

World War II (1939-1945), include two shrublike plants: guayule, Parthenium

argentatum, native to Mexico, and the Russian dandelion, Taraxacum kok-saghyz,

native to Western Turkistan.

Rubber Production Producing rubber involves several stages. Workers on a

plantation begin by drawing latex from trees in a method called tapping. Once the

milky liquid latex is tapped and collected, it is placed in a treatment tank where the

liquid will begin to gel, or coagulate, into a more solid form. Then, in a roller mill, the



gel is pressed into sheets called crepe. Finally, the rubber is smoked, dried, and baled

for shipping to manufacturers.

10. Papaya:

Papaya, common name for a small family of soft-wooded, sparsely branched

trees of tropical America and western tropical Africa, and for its representative

genus. Four genera and about 30 species are placed in this family of dicots. They

characteristically have palmately lobed or compound leaves; small, unisexual

flowers; and separate male and female plants (dioecious). All parts of the plants

contain milky latex in special latex-producing cells.

The common papaya, also called papaw and pawpaw, is native to the New

World, but its exact origin is unknown. It may be a chance hybridization between two

other species of the representative genus. It is now widely cultivated in the tropics;

many varieties have been developed. In the wild, the tree grows to about 1.8 m

(about 6 ft) high, but cultivated trees may be about 7.6 m (about 25 ft) high. The

fruits, which vary in shape from spherical to elongate and which may weigh as much

as 9 kg (20 lb), are eaten fresh as breakfast fruit or in salads or desserts. Papaya is

also exploited for its latex, which contains papain, a proteolytic (protein-digesting)

enzyme used in meat tenderizers. A few other species of the representative genus

are eaten locally in the tropics.

Scientific classification: Papaya is the common name for the family Caricaceae.

The representative genus is Carica. The common papaya is classified as Carica

Papaya.



11. Strawberry:

Strawberry, common name for low, perennial herbs of a genus of the rose family,

and also for the edible fruit of these herbs. Strawberries, which are native to

temperate regions throughout the world, were first cultivated in the United States

about 1835 and have since become an important and widely distributed crop on

farms and in home gardens. The white flowers, which are borne in cymes, have a

five-cleft calyx, five rounded petals, many stamens, and numerous pistils. The fruit is

an aggregate of numerous nutlets distributed on an enlarged, pulpy, scarlet

receptacle.

All cultivated strawberries were developed from four principal species. The first

of these, the wood strawberry, is a fragile woodland species native to the mountains

of Mexico, South America, and the West Indies. The meadow strawberry of eastern

North America was introduced into Europe during the 17th century. The beach

strawberry is native to mountainous areas in the western hemisphere, and the fourth

species of strawberry is common in central Europe. Most of the numerous varieties

of strawberries under cultivation today were developed from the North American

varieties, known as the Wilson, Crescent, Sharpless, and Longworth.

In northern areas of the United States, strawberries are usually planted in early

spring; in the South and California they are planted in

midsummer or later. The plants bear fruit in the spring

of the following year. A variety called everbearing

strawberries produces a second, smaller crop of fruit in

the fall. Most strawberries are propagated naturally by

means of runners that form about two months after

the planting season.

Common enemies of the strawberry plant include

such insects as the rose chafers, which riddle the leaves

or lay eggs in the flower beds; the black vine weevil;

and the leaf rollers. See Diseases of Plants.

Scientific classification: Strawberries make up the

genus Fragaria of the family Rosaceae. The wood

strawberry is classified as Fragaria Vesca, the meadow

strawberry as Fragaria Virginiana, and the beach

strawberry as Fragaria Chiloensis. The fourth principal

species from which cultivated strawberries were

developed is classified as Fragaria Moschata.



12. Mahogany:

Mahogany, common name

for a medium-size family

(about 550 species in about 50

genera) of tropical trees and

shrubs important for high-

quality woods (see Soapberry).

True mahoganies are members

of an American genus and an

African genus. Members of the

family usually have pinnately

compound (branching) leaves

and three to five sepals and

petals. The five to ten stamens are fused along their filaments (stalks) to form a tube.

Mahogany wood is heavy, strong, and easily worked and resists rot and termites.

It is used in cabinetry and veneers and formerly, before all the large trees were cut,

in construction. Other genera in the family besides the true mahoganies also yield

useful wood, oils, insecticides, and edible fruits. The chinaberry tree, native to the

Himalayas, is widely planted in the southern United States as an ornamental.

Scientific classification: Mahoganies belong to the family Meliaceae. True

mahoganies are classified in the American genus Swietenia and the African genus

Khaya. The chinaberry tree is classified as Melia Azedarach.

13. Teak:

Teak, common name for a tall,

deciduous timber tree, of the verbena

family. The tree, which attains a height

of about 30 m (about 100 ft), is native

to India and the Malay Archipelago and

is cultivated in the Philippine Islands

and Java. The bluish to white flowers

are arranged in terminal panicles, or

clusters. The fruit is a drupe. Because of

its durability and strength, teakwood is

used throughout the world as lumber in

shipbuilding. In the tropics, the wood is used primarily for the construction of

furniture; teak furniture has been known to resist the attacks of insects and the



corrosive effects of weather for hundreds of years.

Substitutes for teak, which have been under extensive

cultivation because of the increasing demand, are loosely

termed teaks. African teak, or African oak, is a hardwood

tree of the spurge family.

Scientific classification: The teak tree belongs to

the family Verbenaceae. It is classified as Tectona

Grandis. The African teak, or African oak, is classified as

Oldfieldia Africana.

14. Bamboo:

Bamboo, common name for about 45 genera and about 480 species of

perennial, woody, usually shrubby or treelike plants of the grass family (see Grasses).

Bamboos occur mostly in tropical and subtropical areas, from sea level to snow-

capped mountain peaks, with a few species reaching into temperate areas. They are

most abundant in southeastern Asia, with some species in the Americas and Africa

and none in Australia. The plants range from stiff reeds about 1 m (about 3 ft) tall to

giants reaching 50 m (164 ft) in height and 30 cm (12 in) in diameter near the base.

Most bamboos are erect, but some are viny, producing impenetrable thickets in

some areas.

Bamboo Bamboo is the common name for about 45 genera of a perennial

treelike plant. It grows most abundantly in southeastern Asia where it has hundreds

of practical applications, such as in construction and decoration and as paper or

food. The plant's stems, called culms, consist of hollow sections called internodes

which are interrupted by regularly spaced nodes, giving bamboo its jointed

appearance.

Bamboos are easily recognized by their woody, jointed stems, called culms.

The culms consist of hollow sections called internodes, which are interrupted by

regularly spaced solid partitions called nodes. At each node a sheath protects a bud,

which may develop into either a branch or an inflorescence (flower cluster). Bamboo

stems develop from horizontal, underground rhizomes (thickened plant stems). The

tips of new shoots are protected by overlapping scales, which are shed as the

internodes elongate. Initially, new shoots grow slowly, but the growth rate increases

rapidly and may reach nearly 60 cm (24 in) per day in some gigantic tropical species.

The main shoot does not bear leaves and usually does not produce branches until it

is fully elongated. Branches grow from the buds present at each node, and branches

may themselves produce secondary or even tertiary branches. It is on these ultimate

branches that bamboos produce their usually linear, flat, and many-veined leaves.



The culms of bamboos are green because they contain abundant chlorophyll

in the tissue immediately below the surface. Thus, the culms serve as a major

photosynthetic surface, especially because they elongate before the leaves

themselves develop.

The floral structure of bamboos is basically that of the grass family. Because of

details in the flowers, however, bamboos are considered primitive among the

grasses. That is, the bamboos typically have three lodicules (scales at the base of an

ovary), six stamens, and three stigmas (the germination areas of the pistil), rather

than the two lodicules, three stamens, and two stigmas typical of most grasses. In

addition, although many bamboos flower annually, many others flower only at

intervals of 10 to 100 years. All members of a particular species flower at the same

time, and the plants die shortly after

flowering and setting their seed. The

individual species are perpetuated by the

seed or by new culms sprouted from

rhizomes.

Bamboos are among the plants most

widely used by humans. In the tropics they

are used for constructing houses, rafts,

bridges, and scaffolding. Split and flattened

culms can be used as flooring and

interwoven to make baskets, mats, hats,

fish traps, and other articles; culms of large species may be used as containers for

liquids. Paper is made from bamboo pulp, and fishing rods, water pipes, musical

instruments, and chopsticks from other parts. Many bamboos are planted as

ornamentals, and young shoots are eaten as a vegetable. The grain is also a food.

Scientific classification: Bamboos belong to the family Poaceae (formerly

Gramineae).

15. Orange: Orange (fruit), common name for citrus fruit of several trees. Different

varieties include the sweet orange, the sour orange, and the mandarin orange, or

tangerine. The fruit is technically a hesperidium, a kind of berry. It consists of several

easily separated carpels, or sections, each containing several seeds and many juice

cells, covered by a leathery exocarp, or skin, containing numerous oil glands. Orange

trees are evergreens, seldom exceeding 9 m (30 ft) in height. The leaves are oval and

glossy and the flowers are white and fragrant. Three essential oils are obtained from

oranges: oil of orange, obtained from the rind of the fruit and used principally as a



flavoring agent; oil of petigrain, obtained from the leaves and twigs and used in

perfumery; and oil of neroli, obtained from the blossoms and used in flavorings and

perfumes.

Oranges, of great commercial importance, are cultivated in warm regions,

although they are native to southeastern Asia. The sour orange was introduced to

the Mediterranean region by the Arabs about the 10th century, and the sweet

orange was introduced by Genoese traders in the 15th century.

In the United States the principal orange-producing states are Florida (the

orange blossom is the state flower), California, Texas, and Arizona. At the beginning

of the 21st century annual production of oranges in the United States was about 7

million metric tons. The principal varieties of the sweet orange cultivated by orange

growers of the eastern United States are the Hamlin and Parson Brown, both early-

maturing, seedy varieties with thin, russet skin and juicy pulp. Both eastern and

western growers cultivate the Valencia, a late variety that is commercially “seedless,”

having two to five seeds. The principal crops of the western growers consist of the

Valencia and the Bahia, or Washington navel orange, imported from Bahia, Brazil, in

1870, and developed in Washington, D.C., by the U.S. Department of Agriculture. The

navel orange is a seedless orange, with medium-thick rind, in which a second small,

or abortive, orange grows. A variety of the Washington navel orange is the principal

orange product of Texas. The sour orange is cultivated to a limited extent for

marmalade and to provide rootstock for less vigorous strains. About 20 percent of

the total crop of oranges is sold as whole fruit; the remainder is used in preparing

frozen and canned orange juice, extracts, and preserves.

Scientific classification: Oranges belong to the genus Citrus, of the family

Rutaceae. The sweet orange is classified as Citrus Sinensis; the sour, or Seville,

orange as Citrus Aurantium; and the mandarin orange, or tangerine, as Citrus

Reticulata.



Please Note: This booklet is the property of the Shark Patrol.

This contains updated information of Scout Award notes as at

March 2010.

Editing, Graphic Designing And Compiling by: ©

© Sidath Gajanayaka (P.L. - Shark Patrol) March 2010.

Acknowledgements: Encarta Encyclopaedia

www.scoutingresources.org

(No Unauthorized Copying in any form)

shark patrol notes 1 - scgcreations.weebly.com

Documents