which you can think of basically like an airplane wing. These curved shapes create the force known as lift.
Their course leader Mervyn Roy said the exercise prepares his students for a career in scientific publishing.
Considering the quantity of Gulls that peach should be covered completely like icing on a cake with bird do do lol!
The tasters reported the chocolate tasted better in the cream-colored and orange cups The color had nothing to do with this difference neither physically nor chemically
If they had given each person only one cup of chocolate in a randomized color and then surveyed them on the taste they could have drawn a much more meaningful conclusion using the average ratings for each color.
when consumed from the dark-cream cup was rated as sweeter and its aroma more intense.
and liking ratings the dark-cream cup came a close second...To sum (results below:(
when it was dark cream inside -and-out (but this was not statistically significant)( 2) People thought the chocolate was most intense
when the cup was orange/white (but not statistically significantly more than the cream cup) and (3) People thought aroma more intense in the cream-colored cup than the orange cup (again not statistically significant).
So it's a tie between a dark cream cup (inside and out) and an orange/white cup (outside-and-in).
The pictures make the interior of the orange cup look cream not white. Very poorly written abstract and poorly written discussion IMO.
5) The chocolate aroma from the cream-colored cups was perceived as being more intense than from the red cups (at marginal levels P=0. 07m=4. 6 versus 3. 7;
and that cream was liked more than white (the other head-to-head comparison). By head-to-head->testers either drank sweet chocolate in white & cream and unsweet in orange & red
OR unsweet chocolate in white & cream and sweet in orange & red (7) The researchers also note that cross-cultural factors may be at work as well as advertising
and marketing designed to change perceptions...some color associations stay constant over the years (not to mention decades) others may be much more short-lived and change in accordance with changes in fashion and the marketplace (e g.
You can see the different variety of chocolate and enjoy. http://www. cafechococraze. com/franchise. htm m
and conserve forests that have been cut down as a result of the palm oil industry. They have pledged also to stop buying palm oil from suppliers that destroy forests for the creation of plantations.
The move will likely put wind under the wings of the fledging international fossil fuel divestment movement
when news first spread about the leaders'decision Tony de Brum foreign minister of the Republic of the Marshall islands said in a statement that he was shocked
The screen features feeds from three simultaneous high-level sessions where world leaders are giving speeches about taking action on climate change.
#German Boars Are Too Radioactive To Eatin Germany boar meat is considered a delicacy consumed in various forms such as salami and boar leg.
and consumers might more effectively get comestibles into mouths. The planet may have feed to a global population of 10 billion people by 2050.
In the U k. a public-awareness campaign cut household losses by 20 percent by encouraging actions such as taking more frequent shopping trips to prevent groceries from spoiling.
Yet pigs are a crucial petri dish in which influenza viruses evolve. Swine are susceptible to avian human
if you just nabbed yourself some funnel cake you might be tempted. Don't do it! Nobody recommends avoiding agricultural fairs altogether.
You can't get H3n2v from eating pork. The study did find the virus was pretty widespread.
Agronomist Frank Forcella is blasting weeds with a spray of ground-up corncobs walnut shells corn gluten meal and other plant material.
and pepper plants the Star Tribune reports. Propelled Abrasive Grit Management needs more research before it's ready for commercial farms Forcella
Instead of using inert materials such as corncobs Forcella has tried blasting crops with corn gluten meal which is gritty
if it's a bit like getting smacked really hard in the face with chocolate cake. Star Tribune U s. Agricultural research service c
#How Droughts Are Drying up Your Breakfastbelow are some of the breakfast favorites whose prices will rise as droughts
Breakfast prognosis: There are still other areas of the world that produce coffee but climate change experts are predicting that over the course of the next decade warmer temperatures could impact coffee growers around the world leading to even more coffee shortfalls.
For now coffee production levels are rising but it s still too early to tell
Avocados tomatoes and peppers grown in sunny California have been getting a bit too much sun and not enough rain recently creating shortages of these delicious veggies
Breakfast prognosis: If you re a fan of domestic vegetables the outlook is grim. California-grown produce is likely to be expensive
Breakfast prognosis: Prices of flour are still in flux but with much of the world s breadbaskets in turmoil (environmental or political) your whole wheat toast could get more expensive.
Where's the shortage? Californiadetails: California s drought means less alfalfa for dairy cows forcing farmers to import feed from other states.
This makes dairy farming an expensive enterprise. Breakfast prognosis: Milk prices have declined this year from a high of $3. 74 per gallon in May to $3. 65 in July.
But overall prices have been climbing since mid-2009 when milk dipped below $3 a gallon.
Interestingly an article from ABC earlier this year points out that other dairy products like yogurt or cheese aren t quite as volatile as they don t tend to have the same short shelf life as fresh milk.
Where's the shortage? Turkeydetails: In this case cold not drought is the main issue for hazelnuts one of the key ingredients in the chocolatey goodness that is Nutella.
Turkey which produces 70 percent of the world s hazelnut crop was hit hard by an unseasonable frost and hailstorms wiped out a huge portion of their supply;
these episodes caused hazelnut prices to rise by 60 percent according to the Guardian. Breakfast prognosis:
For Nutella in particular the prognosis is good. The brand consumes about 25 percent of the world s hazelnut crop
but in July their parent company Ferrero announced that they d purchased one of Turkey s largest hazelnut producers effectively buying out the middleman.
There will still be fewer hazelnuts all around but the world isn t likely to completely run out of Nutella.
Details: A nasty virus that causes severe diarrhea in pigs has killed off an estimated 5-10 percent of pigs in the United states causing prices to rise dramatically.
The virus is incredibly unlikely to spread to humans and pork is still safe to eat
but the disease is deadly to piglets. Breakfast prognosis: Pricier pork products are definitely here
but as Bloomberg Businessweek reports the higher prices haven t deterred bacon fanatics from their morning ritual.
And some groups are even estimating that prices could fall this autumn as producers adjust to the new reality.
Where's the shortage? Brazildetails: In addition to drought affecting coffee Brazil has other problems. Back in February the FDA banned imports of frozen concentrated orange juice from Brazil because they found traces of fungicide in the product.
The fungicide was in low enough concentrations so the orange juice is still safe to drink
Breakfast prognosis: Grim. In addition to the shortfall from Brazil orange growers in Florida and elsewhere are facing the disease known as citrus greening
Rotting vegetable and animal matter offal and garbage were burned. The life and habits of the men were regulated carefully Government dining halls furnished good meals well cooked
and protected by screens; sleeping quarters were clean and neatly screened and comfortable; the hours of rest
#Ticks That Can Make People Severely Allergic To Meat Are Spreading In The U s . But a few hours after dinner Abley started itching like mad.
He burst into hives his tongue swelled and he eventually passed out prompting his wife to call 911.
The hamburger had triggered the reaction. And it wasn t just the beef he was allergic to;
it was practically all red meat. I ve always said I think it s karma says Abley now 73 a lifetime resident of Virginia.
My family have been cattle ranchers for generations. Abley is one of at least 1500 people in the United states who suffer allergic reactions after eating meat
and doctors interviewed by Popular Science believe such cases are on the rise. But what s even more bizarre is the source of the allergy.
And as the tick spreads more and more cases of meat allergies are being reported. In one area of Long island New york for example one doctor we spoke with has seen an increase of 200 cases in the past three years p from practically zero in 2011.
The connection between Lone Star ticks and meat allergies in America first came to light in 2008.
The doctors eventually learned that Immunoglobulin e (Ige) antibodies in their patients were reacting with a sugar in the drug called alpha-gal.
Around the same time more and more healthy patients began reporting meat allergies (one of them being Abley.
The symptoms began three to four hours after eating meals that contained beef or pork.
and Commins to figure out the allergies were connected nd that the link was alpha-gal sugar.
Humans don t make the sugar and we all have some form of immune response to it.
the sugar found in the animals organ tissues triggers rejection in humans. Yet most people have no biological reaction to eating livestock
which makes the tickborne meat allergy so surprising. Moreover the patients of Commins and Platts-Mills weren born t with the condition
In a series of revealing experiments they sampled blood from their patients with meat allergies
meanwhile the same antibodies from people without the meat allergy did not glom onto the tick proteins.
Despite identifying the vessel for the mysterious meat allergy Commins and Platts-Mills say many questions remain unanswered about the condition.
A rising deer population may also explain the tick s spread as they are also big carriers of the parasites.
Meanwhile many of the meat allergy sufferers have had to adjust to a new normal. Abley initially refused to accept his diagnosis experimenting with different meats to see
if he could tolerate them. He tried pork and lamb but both caused reactions. He finally narrowed down his list of acceptable meats to chicken
and seafood but all others he had to avoid consistently lest he wind up in the hospital.
So he decided to become a vegetarian for the most part ot by choice but to save his life.
Now whenever Abley and his wife go out to eat he must be very forthright with his waiters:
His food can t contain red meat of any kind or he could have another attack.
Even foods like JELL-O are off the table because they contain gelatin which is made from meat byproducts.
It s been really really difficult'cause I am a meat eater says Abley. Fortunately I live in an area where seafood is plentiful.
But I love beef and I love pork so I missed it for years. However there is a spot of good news for those who fall prey to the Lone Star tick s bite.
The effects seem to be temporary lasting a few months or a few years s long as you don t get bit again.
For Abley that s not really an option given his location but he says the pros outweigh the cons. It s possible that
if we move some place where I didn t get tick bites I could eventually get over this.
But I live on a small farm in the middle of the woods in Surry County Virginia and I d rather have the allergy than leave that
#Can Biohackers Succeed At Making'Real Vegan Cheese'?'A group of Oakland California-based biohackers believe they can create real vegan cheese.
Their goal-a cheese made with no animal products that fully evokes the real dairy deal has struck a nerve:
Real Vegan Cheese's crowdfunding campaign Indiegogo has surged many thousands of dollars past its initial funding goal of $15000.
It ends on August 10. Here's how the group intends to do it as reported in the East Bay Express:
and combine it with water vegetable butter and vegan sugar (instead of lactose) to make a milk substitute.
Finally this vegan milk can be turned into Real Vegan Cheese in the same way that normal cheese is produced from cow milk.
The final food product will be a semihard cheese like Gouda. It will be totally vegan and lactose-free.
Real Vegan Cheese also claims their product could address future food scarcity concerns since yeast are renewable
and the processes to cheese are nearly limitless and could also curb dairy farming's impacts on the environment such as emissions of methane a greenhouse gas from cow farts and decomposing manure.
and subsequent processing that Real Vegan Cheese proposes really work? Responding to our questions via blog post Dr. Ricky the pseudonymous writer behind Science Based Cuisine stated that the campaign makes some scientifically dubious promises
because cheese-making is more complex at the molecular level than Real Vegan Cheese either knows
This molecular structure is intrinsic to forming curds a cheese precursor which won't appear simply
And leaving out lactose Doc writes means that the microbes that can be supported would be quite different from the conventional cheese production.
Meaning that they might come up with something edible but what to call it depends upon how you define both cheese
and vegan and whether you call yeast animals or plants. But synthetic biologist and writer Christina Agapakis a postdoctoral research fellow at University of California Los angeles thinks Real Vegan Cheese could work.
It can sometimes be tricky to express proteins at high yield in yeast she wrote in email
Making good cheese isn't just a matter of getting animal vs. vegetable proteins Agapakis writes
but also in the quality of the milk and the way that the cheese is made: the way it's processed the microbes that are added
But notes Agapakis there is already a food on the market that's comparable to a vegan cheese:
and flavors just like different dairy cheeses. I think it's great that they are bringing more attention to the impacts of animal agriculture
#MERS Virus May be Able To Spread Through The Air Research strongly suggests that camels carry Middle east Respiratory Syndrome (MERS) a viral illness that has sickened nearly 700
Until now it was thought that MERS could only be spread via close contact but a new finding may challenge that assessment:
The finding implies that virus could possibly be spread in enclosed spaces such as hospitals and therefore further studies are needed urgently the scientists wrote.
whereas those fed rabbit food did not--showing that diet influenced the makeup of gut microbiota.
Genes that help wild plants survive might spread whereas those that say boost Vitamin a content might remain at low levels
Very few genetically modified crops end up on plates but the ones that do can be found in roughly two-thirds of processed foods sold in the U s. Genetically modified bacteria
and yeasts are also critical to the production of some foods including many wines and cheeses.
Cheeserennet is key in making firm cheeses pecifically an enzyme called chymosin in the rennet helps harden cheese.
Traditionally cheesemakers use rennet from the lining of cow stomachs to get their chymosin ut an estimated 80 to 90 percent of hard cheeses in the U s. are made with bacteria modified with the rennet-producing cow gene.
Processed foods including salad dressings; livestock feedpapayatrait: Resists ringspot virus Total U s. crop by acreage: More than 50%Found in:
Processed foods such as cereals and breads; food additives such as lecithin; livestock feedsquashtrait: Resists various viruses Total U s. crop by acreage:
Gene editing may also provide fodder for fresh controversy. Current GMO methods leave a trace behind
Due to an editor's mistake a previous version of this story misstated several details about genetically modified wines and cheeses.
The only way to gain immunity to the deadly miasma is by consuming spirulina called the Viridis a blue-green algae loaded with protein and nutrients.
Now as you might imagine there are competing bees afoot--naturally you're not the only species looking for pollen and nectar.
From these he built something like a beef chart for human beings with caloric content listed for every cut of person-meat.
The lungs liver and alimentary canal each provide roughly 1500 calories while the brain spinal cord and nerve trunks together account for 2700.
whether they did so for ritual and social reasons (so-called cultural cannibalism) or as an occasional source of nutrients (gastronomic cannibalism).
It s also worth considering that about half the calories in human meat come from adipose tissue.
When it comes to chickens geneticist Carl Schmidt is working to prepare the most-dined-upon North american breeds to withstand greater heat stress in coming decades.
in order to determine the best approach for getting those good heat-resistant genes into American chickens without taking along all the genetic baggage as Schmidt calls it that s unnecessary to duplicate in the hybrid chickens.
It could take around 10 generations of chickens carefully bred to arrive at new heat-resistant breeds that can successfully reproduce on their own.
#How Soon Might We Have modified Genetically Meat? There are no genetically engineered animals sold for human consumption right now.
As you might guess the lack of genetically modified meat on the market isn't because of a lack of technology.
Still I was surprised at how far along the development of GM meat is after I read this new feature from the biologists'magazine The Scientist.
or provide people with extra nutrients. Research projects underway include goats whose milk is designed to prevent deadly diarrhea in children and chickens in
which bird flu viruses don't reproduce. In spite of public opposition and a lack of funding GM meat research has continued to advance.
One major trend: Scientists have developed incredibly precise techniques for genetic engineering. For example they're now able to change just one base pair in an animal's DNA code ne pair of letters in an animal that has billions of such pairs.
when the pair photographs what they'd thought were spider eggs laying within the decoy.
Those aren't eggs Reeves says as he zooms in on the photo he's just taken.
I was going to say--that looks oddly like a spider for an egg Pomerantz says.
While it's not unusual for spiders in this family to lay eggs in their stabilimenta the technical name for these web decorations the spiderlings usually make a break for it shortly after hatching.
and circumstance didn't allow for studying silk-henge small webby towers built by an as yet-unknown type of spider perhaps to defend eggs against wasps).
Many residents water bills will remain disconnected from their actual usage eliminating any financial incentive to conserve until a new state law goes into effect in 2025.
Natural Flavors Locust bean Gum Monkfruit Extract Stevia Leaf Extract. You will notice items like pasteurized nonfat milk a variety of nonfat milk that comes not from the pasteurization process but from the Pasteur Cows of the Lower Himalayan Range.
No it's basically sugar it's processed like sugar and the labeling got Chobani slapped with a lawsuit for not calling it sugar.)
Goddess Demeter whose dominion over agriculture is absolute got@Chobani to 100 calories. Not your pitiful mortal'science.'#
#Giant Beetle Threatens Palm trees Of Hawaiino one knows exactly how the coconut rhinoceros beetle made its way to Hawaii
Since the beginning of the year coconut rhinoceros beetles have been caught in over a dozen traps. Officials initially identified a particularly productive breeding site in a mulch pile on the base's golf course
Officials are now in a race against time to quell the spread of the beetle which can destroy palm tree date palm sugarcane and banana tree populations.
There's a number of insects like the coconut rhinoceros beetle that you can't see when they get into tree trunks.
As a result the beetles spread to most areas of the island and now the invasive population is controlled through community efforts.
In Hawaii trapped coconut rhinoceros beetles are destroyed in compost bins heated to temperatures between 140-180 degrees Fahrenheit.
To do that requires a tremendous amount of genetic engineering says Lewis. Until scientists achieve a profound understanding of human and animal genomes superhuman hybrids will remain little more than a cinematic confection.
whether by gestating in eggs or via genetic algorithms could benefit from the same diversity and convenient mutations that make some living species so resilient.
While humanity owes a debt to that mystery mutant cheese-eating is a minor ability compared to the laser beams
I know is going to lay the eggs that make the worms that eat up my cabbages.
or snow with no hot-dog stand in sight nor any of the other modern conveniences we take for granted will revive that old and terrible memory in any novice nature lover.
Once following the crops I had an old bakery truck with a mattress on the floor.
The children little angels wait patiently for their dinners after which they go immediately to serene beddy-bye dreams.
Your lovely wife trying to heat three cans of corned beef hash has spilled the alcohol and the truck is on fire.
The lovely sylvan turnouts with barbecue pits and picnic tables maintained by the states for rest
#What Does It Take to Make Meat From Stem Cells? Made with some breadcrumbs egg and 20000 lab-grown cow muscle cells the world's first lab-grown burger made its debut last year.
It was a proof of concept evidence that you can make meat in lab. The technology is too difficult and expensive to show up grocery stores any time soon.
In the future however proponents hope so-called cultured meat will get cheaper. If it does making beef from stem cells could be an environmentally friendly alternative to you know killing animals for food.
Raising cattle takes up a lot of arable land and water and creates greenhouse gas emissions. Engineers working on in vitro meat hope their creations will be less harmful on the environment.
But will they ever get there One new paper published yesterday in the journal Trends in Biotechnology aimed to find out.
It outlined a new method for growing ground beef in a lab different from both the technique used in last year's burger
and the 3-D printing that other researchers have proposed. It also crunches some numbers on how much this animal-free beef would cost.
Growing meat in lab is resource-intense and expensive it turns out. One of the biggest costs?
Feeding the little beasties. Like the techniques that made last year's burger bioengineer Johannes Tramper's proposed method starts with a small number of stem cells taken from an animal.
In contrast the burger was grown from small pieces in dishes in lab and made just a few burgers.
So Tramper's idea brings meat-growing to a bigger scale. So far so good.
One bioreactor could make 25600 kilograms (56400 pounds) of meat a year Tramper a professor at Wageningen University in The netherlands calculates.
Assuming a person eats 10 kilos of meat a year nough for 968 burgers ne bioreactor could feed 2560 people.
In fact although one of the benefits of lab-grown meat is that it's not supposed to harm any animals for now growth medium requires animal products to make.
That's still not competitive with cow-grown ground beef. Plus it doesn't take into account other costs of running a bioreactor such as hiring three or four well-trained people.
Competition with normal meat is still a challenge says Cor van der Weele a Wageningen University bioethicist who worked with Tramper on the new paper.
In the future perhaps conventional meat will rise in price van der Weele says. That will help close the gap between in vitro and in vivo.
Both van der Weele and Tramper think it's important to study cultured meat to try to bring down its price
Cultured meat is one such alternative but so are textured vegetable protein or even whole insects Tramper wrote to Popular Science in an email.
and given public talks about the drawbacks of cultured meat. It's not clear yet that cultured meat is r will be ore environmentally friendly than meat cut from cows.
Dr. Ricky doesn't think it will be. We're talking about feeding cells running the bioreactor sterilizing the area the facilities we need to do all that he says.
Without numbers like those Tramper calculated for the price of lab meat Popular Science can't say
While many scientists have calculated the environmental footprint of beef no one has done that for stem cell burgers.
Reader Jay pointed out there is at least one analysis of the environmental footprint of cultured meat.
and we'll write about farmed vs. cultured meat footprints soon p
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