| Current Path : /proc/thread-self/root/home/ift/mails/34/ |
Linux ift1.ift-informatik.de 5.4.0-216-generic #236-Ubuntu SMP Fri Apr 11 19:53:21 UTC 2025 x86_64 |
| Current File : //proc/thread-self/root/home/ift/mails/34/1536010032.zrspam.348188_2018_09_03 |
From 38076-37360-248207-7761-christian.gabriel=ift-informatik.de@mail.daiynewn.us Mon Sep 3 23:27:12 2018
Return-Path: <38076-37360-248207-7761-christian.gabriel=ift-informatik.de@mail.daiynewn.us>
X-Original-To: cgabriel@ift-informatik.de
Delivered-To: cgabriel@ift-informatik.de
Received: by ift-informatik.de (Postfix, from userid 5555)
id 0B65A3D200ACD; Mon, 3 Sep 2018 23:27:12 +0200 (CEST)
Received: from localhost by h2486555.stratoserver.net
with SpamAssassin (version 3.4.0);
Mon, 03 Sep 2018 23:27:12 +0200
From: "Daily Brand Winner" <contect@daiynewn.us>
To: <christian.gabriel@ift-informatik.de>
Subject: *****SPAM***** EASILY the best way to give a girl multiple intense orgasms
Date: Mon, 3 Sep 2018 17:10:10 -0400
Message-Id: <eidk3qhtsi3twkv3-hc0offikbprdgekj-91f0-3c98f@daiynewn.us>
X-Spam-Checker-Version: SpamAssassin 3.4.0 (2014-02-07) on
h2486555.stratoserver.net
X-Spam-Flag: YES
X-Spam-Level: *****
X-Spam-Status: Yes, score=5.1 required=5.0 tests=BAYES_00,DKIM_SIGNED,
DKIM_VALID,DKIM_VALID_AU,HTML_FONT_LOW_CONTRAST,HTML_MESSAGE,
RAZOR2_CF_RANGE_51_100,RAZOR2_CF_RANGE_E8_51_100,RAZOR2_CHECK,RDNS_NONE,
T_REMOTE_IMAGE,URIBL_BLOCKED,URIBL_DBL_SPAM,URIBL_JP_SURBL autolearn=no
autolearn_force=no version=3.4.0
MIME-Version: 1.0
Content-Type: multipart/mixed; boundary="----------=_5B8DA730.4EFF0E72"
This is a multi-part message in MIME format.
------------=_5B8DA730.4EFF0E72
Content-Type: text/plain; charset=iso-8859-1
Content-Disposition: inline
Content-Transfer-Encoding: 8bit
Spam detection software, running on the system "h2486555.stratoserver.net",
has identified this incoming email as possible spam. The original
message has been attached to this so you can view it or label
similar future email. If you have any questions, see
@@CONTACT_ADDRESS@@ for details.
Content preview: EASILY the best way to give a girl multiple intense orgasms
http://daiynewn.us/clk.2-94bc-91f0-3c98f-1e51-3af5-0300-746b6241 http://daiynewn.us/clk.14-94bc-91f0-3c98f-1e51-3af5-0300-6840ae6a
[...]
Content analysis details: (5.1 points, 5.0 required)
pts rule name description
---- ---------------------- --------------------------------------------------
0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked.
See
http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block
for more information.
[URIs: daiynewn.us]
1.7 URIBL_DBL_SPAM Contains an URL listed in the DBL blocklist
[URIs: daiynewn.us]
1.2 URIBL_JP_SURBL Contains an URL listed in the JP SURBL blocklist
[URIs: daiynewn.us]
-1.9 BAYES_00 BODY: Bayes spam probability is 0 to 1%
[score: 0.0000]
0.0 HTML_MESSAGE BODY: HTML included in message
0.0 HTML_FONT_LOW_CONTRAST BODY: HTML font color similar or identical to
background
-0.1 DKIM_VALID Message has at least one valid DKIM or DK signature
0.9 RAZOR2_CHECK Listed in Razor2 (http://razor.sf.net/)
0.1 DKIM_SIGNED Message has a DKIM or DK signature, not necessarily valid
1.9 RAZOR2_CF_RANGE_E8_51_100 Razor2 gives engine 8 confidence level
above 50%
[cf: 100]
-0.1 DKIM_VALID_AU Message has a valid DKIM or DK signature from author's
domain
0.5 RAZOR2_CF_RANGE_51_100 Razor2 gives confidence level above 50%
[cf: 100]
0.8 RDNS_NONE Delivered to internal network by a host with no rDNS
0.0 T_REMOTE_IMAGE Message contains an external image
The original message was not completely plain text, and may be unsafe to
open with some email clients; in particular, it may contain a virus,
or confirm that your address can receive spam. If you wish to view
it, it may be safer to save it to a file and open it with an editor.
------------=_5B8DA730.4EFF0E72
Content-Type: message/rfc822; x-spam-type=original
Content-Description: original message before SpamAssassin
Content-Disposition: attachment
Content-Transfer-Encoding: 8bit
Received: from nix.daiynewn.us (unknown [72.11.132.217])
by ift-informatik.de (Postfix) with ESMTP id 348B13D20004A
for <christian.gabriel@ift-informatik.de>; Mon, 3 Sep 2018 23:27:06 +0200 (CEST)
DKIM-Signature: v=1; a=rsa-sha1; c=relaxed/relaxed; s=k1; d=daiynewn.us;
h=Mime-Version:Content-Type:Date:From:Reply-To:Subject:To:Message-ID; i=contect@daiynewn.us;
bh=/Zyix6cjh7xGfKROg9vXQCCbEAg=;
b=jn4eL7WUYd/xobQa3xOCCeqW6VO++Wt1TO7gT3YypWPPdSZjvPHRnzrmGi3OgRj8/LSZh+AlccEg
Q1/DRL9U/boIb2WOVsFBS0sVCUJX35MSDiQa5/R8Y1GDBnFC+WRLzq8PLj8hgvp0hfG8liE03B7C
wCw0FnOW/2cqhtIFnzk=
DomainKey-Signature: a=rsa-sha1; c=nofws; q=dns; s=k1; d=daiynewn.us;
b=XMFl/Wbcdg8LK5PTE2So1dMYIcLmgKig6yIT2/AtdbwHcWXwSostDS9QIvzGRspxpxmuWqFWF8fX
2nH7mgInE7O1p84e/CH8jdZ4EMAu+CXG4CJkNfjjztxbwaadnRC1ZYk1JYTCHXqRCF8gBVNLzPo1
Ju1+TWDkxMC08nXlZHc=;
Mime-Version: 1.0
Content-Type: multipart/alternative; boundary="ff2c3d6352e5c37d4cea7b8997a6177a_91f0_3c98f"
Date: Mon, 3 Sep 2018 17:10:10 -0400
From: "Daily Brand Winner" <contect@daiynewn.us>
Reply-To: "Survey Rewards Now" <support@daiynewn.us>
Subject: EASILY the best way to give a girl multiple intense orgasms
To: <christian.gabriel@ift-informatik.de>
Message-ID: <eidk3qhtsi3twkv3-hc0offikbprdgekj-91f0-3c98f@daiynewn.us>
--ff2c3d6352e5c37d4cea7b8997a6177a_91f0_3c98f
Content-Type: text/plain;
Content-Transfer-Encoding: 8bit
EASILY the best way to give a girl multiple intense orgasms
http://daiynewn.us/clk.2-94bc-91f0-3c98f-1e51-3af5-0300-746b6241
http://daiynewn.us/clk.14-94bc-91f0-3c98f-1e51-3af5-0300-6840ae6a
Although blanching is a thermal <br><br><br><br><br><br><br><br><br><br><br><br>process, the times and temperatures are not sufficient to effectively destroy all microorganisms. Blanching is often seen as a pre-process to later preservation steps. For example, blanching in the home is often done in combination with freezing; blanching in industry is also utilized before canning, dehydration, or heat sterilization. A <br><br><br><br><br><br><br><br><br><br><br><br>limitation to hot water blanching is the leaching of water-soluble nutrients and <br><br><br><br><br><br><br><br><br><br><br><br>the degradation of thermal sensitive compounds <br><br><br><br><br><br><br><br><br><br><br><br>Vitamins, minerals, and other water-soluble compounds, such as proteins, sugars, and flavorcompounds, will diffuse out of the food and into the water, lowering the overall quality of the food. The degree to which compounds will diffuse out of food is dependent upon its composition and characteristics, the water to food ratio, the blanching temperature, and other variables. Ascorbic<br><br><br><br><br><br><br><br><br><br><br><br> acid, thiamin, and many aromatic compounds are heat-sensitive.<br><br><br><br><br><br><br><br><br><br><br><br>A complication in the food industry is the production of effluent from water blanching<br><br><br><br><br><br><br><br><br><br><br><br> systems.Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged. This can increase capital costs at the industrial level and has been a main reason for<br><br><br><br><br><br><br><br><br><br><br><br> the development of newer blanching technologies
--ff2c3d6352e5c37d4cea7b8997a6177a_91f0_3c98f
Content-Type: text/html;
Content-Transfer-Encoding: 8bit
<html>
<head>
<title>US Revshare MaleEnchancement</title>
</head>
<body><a href="http://daiynewn.us/clk.0-94bc-91f0-3c98f-1e51-3af5-0300-ae8945c5"><img src="http://daiynewn.us/204cc6b00f44da6369.jpg" /></a> <img height="1" src="http://www.daiynewn.us/clk.e-94bc-91f0-3c98f-1e51-3af5-0300-355e463c" width="1" /><br />
<br />
<br />
<br />
<br />
<center>
<div style="text-align:left;font-size:15px;"> </div>
<div style="width:600px;align:left;"><span style="font-size:14px;"><span style="float:left;">Images not rendering?<a href="http://daiynewn.us/clk.2-94bc-91f0-3c98f-1e51-3af5-0300-746b6241">Go here</a> </span> </span><br />
<hr style="border:2px solid red;" /></div>
<div style="width:550px;"><a href="http://daiynewn.us/clk.2-94bc-91f0-3c98f-1e51-3af5-0300-746b6241"><img alt="" src="http://daiynewn.us/07d51958c3340b5a67.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<center><a href="http://daiynewn.us/clk.c-94bc-91f0-3c98f-1e51-3af5-0300-1b9d7b64"><img alt="" src="http://daiynewn.us/2936594c97f0bf9825.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<a href="http://daiynewn.us/clk.14-94bc-91f0-3c98f-1e51-3af5-0300-6840ae6a"><img alt=" " src="http://daiynewn.us/952faf3cfca4a72785.jpg" /></a></center>
</center>
<span style="font-size:6px;color:#ffffff;">Although blanching is a thermal<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
process, the times and temperatures are not sufficient to effectively destroy all microorganisms. Blanching is often seen as a pre-process to later preservation steps. For example, blanching in the home is often done in combination with freezing; blanching in industry is also utilized before canning, dehydration, or heat sterilization. A<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
limitation to hot water blanching is the leaching of water-soluble nutrients and<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
the degradation of thermal sensitive compounds<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Vitamins,<a href="http://daiynewn.us/clk.0-94bc-91f0-3c98f-1e51-3af5-0300-ae8945c5"><img src="http://daiynewn.us/204cc6b00f44da6369.jpg" /></a><img height="1" src="http://www.daiynewn.us/clk.e-94bc-91f0-3c98f-1e51-3af5-0300-355e463c" width="1" />minerals, and other water-soluble compounds, such as proteins, sugars, and flavorcompounds, will diffuse out of the food and into the water, lowering the overall quality of the food. The degree to which compounds will diffuse out of food is dependent upon its composition and characteristics, the water to food ratio, the blanching temperature, and other variables. Ascorbic<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
acid, thiamin, and many aromatic compounds are heat-sensitive.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
A complication in the food industry is the production of effluent from water blanching<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
systems.Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged. This can increase capital costs at the industrial level and has been a main reason for<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
the development of newer blanching technologies</span><br />
<br />
<br />
<br />
<br />
</body>
</html>
--ff2c3d6352e5c37d4cea7b8997a6177a_91f0_3c98f--
------------=_5B8DA730.4EFF0E72--