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daniela--anna · 2 years

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🍊 What is the difference between Mandarins and Clementines?

-Clementines have a thin skin and are bright orange in colour, the shape is circular and spherical.

They are seedless and taste sweet.

- Tangerines have a much thicker skin, a lighter orange color and a flattened shape at the ends.

They may have seeds and the taste is less sweet and more aromatic.

🍊 Clementines boast many nutritional values including:

✅ they strengthen immune defenses during the winter, they are rich in fiber to support intestinal motility;

✅ I'm a mine of vitamins, especially group C, and mineral salts such as iron, magnesium and potassium;

✅ they are rich in water, fiber, protein and low in fat and calories;

✅ contain Vitamin A, C, B and PP

✅ they have a good dose of ascorbic acid, folic acid and citric acid;

✅ rich in organic acids, antioxidants, such as flavonoids, and soluble fiber.

Flavonoids perform various biological activities involved in the prevention of cardiovascular disease risk: they are powerful antioxidants, improve glucose tolerance and insulin sensitivity, modulate fat (lipid) metabolism and the differentiation of adipose cells (adipocytes), counteract inflammation and improve blood vessel wall dysfunction.

✅ they have a fairly low energy content (about 47 per 100 g) for all their varieties, for this reason they are recommended in every food regime and also suitable for consumption in diets;

✅ however, they contain about 12 g of simple sugars every 100 g.

Therefore, for those suffering from diabetes, it is advisable to avoid excessive consumption.

To have benefits without risks it is sufficient to limit the portions:

do not go beyond two clementines a day;

Some caveats:

📌 Don't associate clementines with other fruit, (and make a habit of not associating various types of fruit generally).

📌 Keeping fruit and therefore also citrus fruits away from the meal, as a snack, almost never has contraindications.

📌 Last but not least, it's recommended to consume the whole fruit, in wedges after peeling it, avoiding juices.

This way you can make the most of your dietary fiber intake.

⛔️ Some types of fruit, such as citrus fruits and kiwis, can have an acidity component not recommended for those suffering from gastritis.

🍊Qual è la differenza tra il Mandarini e Clementine?

-Le Clementine hanno una buccia sottile e sono di colore arancione acceso,la forma è circolare e sferica. Sono prive di semi e il sapore è dolce.

- I Mandarini hanno una buccia molto più spessa, un colore arancione più chiaro e una forma schiacciata ai poli. Possono avere i semi e il sapore è meno dolce e più aromatico.

🍊Le Clementine vantano tanti valori nutrizionali tra cui:

✅ rafforzano le difese immunitarie durante l' inverno, sono ricchi di fibre per supportare la motilità intestinale;

✅sono una miniera di vitamine, in particolare del gruppo C, e sali minerali come ferro, magnesio e potassio;

✅sono ricche di acqua, fibre, proteine e povere di grassi e calorie;

✅contengono Vitamina A, C, B e PP

✅hanno una buona dose di acido ascorbico, acido folico e acido citrico;

✅ricche di acidi organici, antiossidanti, come i flavonoidi, e fibra solubile.

I flavonoidi svolgono diverse attività biologiche coinvolte nella prevenzione del rischio di malattie cardiovascolari: sono potenti antiossidanti, migliorano la tolleranza al glucosio e la sensibilità all’insulina, modulano il metabolismo dei grassi (lipidi) e la differenziazione delle cellule adipose (adipociti), contrastano l’infiammazione e migliorano le disfunzioni della parete dei vasi sanguigni.

✅hanno un contenuto energetico abbastanza basso (circa 47 ogni 100 g) per tutte le loro varietà, per questo motivo sono consigliate in ogni regime alimentare e adatte anche a essere consumate nelle diete;

✅contengono però circa 12 g di zuccheri semplici ogni 100 g.

Perciò per chi soffre di diabete è opportuno evitarne un consumo esagerato.

Per avere benefici senza rischi è sufficiente a limitare le porzioni:

non andare oltre le due clementine al giorno;

Alcune avvertenze:

📌Non associare le clementine ad altra frutta, (e prendere l'abitudine di non associare vari tipi di frutta in genere).

📌Tenere la frutta e quindi anche gli agrumi lontani dal pasto, come spuntino, non ha, quasi mai, controindicazioni.

📌Infine, ma non meno importante, si consiglia di consumare il frutto intero, in spicchi dopo averlo sbucciato, evitando le spremute.

In questo modo si può sfruttare al massimo l’assunzione di fibra alimentare.

⛔️Alcuni tipi di frutti, come gli agrumi e i kiwi, possono presentare una componente di acidità sconsigliata per chi soffre di gastrite.

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margdarsanme · 4 years

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NCERT Class 12 Biology Chapter 3 Human Reproduction

NCERT Class 12 Solutions for Biology Chapter 3 Human Reproduction

QUESTIONS FROM TEXTBOOK SOLVED

1.Fill in the blanks:(a)Humans reproduce————— (asexually/sexually).(b)Humans are————— (oviparous, viviparous,ovoviviparous).(c)Fertilization is————— in humans (external/internal).(d)Male and female gametes are—————(diploid/haploid).(e)Zygote is————— (diploid/haploid).(f)The process of release of ovum from a mature follicle is called————— .(g)Ovulation is induced by a hormone called—————(h)The fusion of male and female gametes is called————— .(i)Fertilization takes place in—————(j)Zygote divides to form————— which is implanted in uterus.(k)The structure which provides vascular connection between foetus and uterus is called————— .Ans. (a)sexually (b)viviparous(c)internal (d)haploid(e)diploid (f)ovulation(g)LH (Luteinizing hormone)(h)fertilization(i)ampullary-isthmic junction (fallopian tube)(j)blastocyst(k)placenta (Umbilical cord)

2.Draw a labelled diagram of male reproductive system.Ans.

3. Draw a labelled diagram of female reproductive system.Ans.

4.Write two major functions each of testis and ovary.Ans. Testes – Testes are the primary sexual organs in male. Two major functions of testes are –(i) Testosterone production from leydig cells. (ii) Production of sperm cells in seminiferous tubules.Ovary – Ovaries are the primary female sex organs. Two main functions of ovaries are(i) Productions of female germ cells called eggs or oocytes.(ii)Production of hormones – estrogens & progesterone which affect many of the female secondary sexual characters & reproductive functions.

5. Describe the structure of a seminiferous tubule.Ans. The seminiferous tubule is a structural unit in the adult testis. The seminiferous tubules are situated in testicular lobules. Seminiferous tubule consists of two types of cells – Sertoli or supporting cells & spermatogenic cellsl Sertoli cells, are elongated and pyramidal & partially envelop the spermatogenic cells. The cells provide nourishment to the developing spermatogenic cells. Spermatogenic cells are stacked in 4-8 layers. These cells divide several times & differentiate to produce spermatozoa. Between seminiferous tubules lie the interstitial cells or leydig cells which produces testosterone hormone.

6. What is spermatogenesis? Briefly describe the process of spermatogenesis.Ans. Spermatogenesis is the process of producing sperms with half the number of chromosomes (haploid) as somatic cells. It occurs in seminiferous tubules. Sperm production begins at puberty continues throughout life with several hundred million sperms be ing produced each day. Once sperm are formed they move into the epididymis, where they mature and are stored. During spermatogenesis one spermatogonium produces 4 sperms. Spermatogenesis completes through the following phases – multiplicative phase, growth phase, maturation phase & spermiogenesis. In multiplicative phase the sperm mother cells divide by mitosis & produce spermatogonia. The spermatogonia grow in size to form large primary spermatocytes by getting nourishment from sertoli cells in growth phase. Maturation phase involves meiosis I in which primary spermatocytes divide to produce secondary spermatocyte and meiosis II which produces spermatids. Thus each primary spermatocyte gives rise to four haploid spermatids. Spermiogenesis or spermateliosis is process of formation of flagellated spermatozoa from spermatids. Spermiogenesis begins in the seminiferous tubules but usually completed in epididymis.

7. Name the hormones involved in regulation of spermatogenesis.Ans. After sexual maturity, spermatogenesis starts due to the secretion of gonadotropin releasing hormone (GnRH) from the hypothalamus of brain. GnRH acts on pituitary gland and stimulates secretion of luteinizing hormone (LH) and follicle stimulating hormone (FSH). LH induce the Leydig’s cells of the testis to produce male sex hormones called androgens. High level of androgens stimulate the process of spermatogenesis. FSH acts on the Sertoli cells and stimulates secretion of some factors which help in the process of spermiogenesis.

8. Define spermiogenesis and spermiation.Ans. Spermiogenesis is the process of transformation of spermatids into mature flagellated spermatozoa (sperms).Spermiation is the process of release of mature spermatozoa. In this spermatozoa are shed into the lumen of seminiferous tubule for transport.

9. Draw a labelled diagram of sperm.Ans.

10.What are the major components of seminal plasma?Ans. Seminal plasma is the fluid in which sperm is ejaculated. Major components of seminal plasma are secretions from seminal vesicles, prostrate and bulbourethral gland and sperms from testis. It is rich in fructose and contains enzymes, citric acid, hormones like prostaglandins, calcium and clotting proteins.

11.What are the major functions of male accessory ducts and glands?Ans. Major functions of male-accessory ducts are•Aid in sperm transport.•Temporary storage of spermatozoa.Male accessory glands secretions constitute the seminal plasma. These secretions are rich in fructose, ascorbic acid, citrate, calcium, certain enzymes and prostaglandins. These secretions nourish and activate the spermatozoa to swim.

12.What is oogenesis? Give a brief account of oogenesis.Ans. The process of formation of a mature female gamete (ovum) is called oogenesis. It occurs in the ovaries of female reproductive system. Oogenesis is a discontinuous process it begins before birth, stops in midprocess & only resumes after menarch. It occurs in three phases : Multiplicative phase (formation of oogonia mitotically from the primary germ cells), Growth phase (growth of oogonia into primary oocyte) & Maturation phase (formation of mature ova from primary oocyte through meiosis). Maturation phase produces two haploid cells – Larger one called secondary oocyte & the smaller one called polar bodies (1st polar body). Meiosis II of secondary oocyte results in the formation of functional egg or ovum and a second polar body: The first polar body may also divide to form two polar bodies of equal sizes which do not take part in reproduction & ultimately degenerates. First maturation division may be completed in the ovaries just prior to ovulation but second one (Final) is completed outside the ovary after fertilization. Secondary oocyte is female gamete in which the 1st meiotic division is completed & second meiotic division (Metaphase stage) has begin. The egg is released at secondary oocyte stage under the effect of LH.

13. Draw a labelled diagram of a section through ovary.Ans.

14.Draw a labelled diagram of a Graafian follicle.Ans.

15.Name the functions of the following:(a)Corpus luteum (b) Endometrium(c)Acrosome (d) Sperm tail(e) FimbriaeAns. (a) Corpus luteum : The corpus luteum secretes large amounts of progesterone which is essential for maintenance of the endometriuip.(b)Endometrium is necessary for implantation of the fertilized ovum and other events of pregnancy.(c)The acrosome is filled with enzymes that help during fertilization of the ovum.(d)Sperm tail: Tail facilitates sperm motility which is essential for fertilization.(e)Fimbriae: Fimbriae help in collection of the ovum after ovulation.

16.Identify True/False statements. Correct eachfalse statement to make it true.(a)Androgens are produced by Sertoli cells. (True/False)(b)Spermatozoa get nutrition from sertoli cells. (True/False)(c)Leydig cells are found in ovary. (True/ False)(d)Leydig cells synthesize androgens. (True/ False)(e)Oogenesis takes place in corpus luteum. (True/False)(i) Menstrual cycle ceases during pregnancy. (True/False)(g) Presence or absence of hymen is not a reliable indicator of virginity or sexual – experience. (True/False)Ans. (a) False, Androgens or male sex hormones (e.g, testosterone) are secreted by Leydig cells.(b)True.(c)False, Leydig cells are found in testis.(d)True.(e)False, Oogenesis takes place in ovary.(f)True.(g)True.

17.What is menstrual cycle? Which hormones regulate menstrual cycle?Ans. Menstrual cycle is the cyclic change( itf’the reproductive tract of primate female. This period is marked by a characteristic event repeated almost every month (28 days with minor variation) in the form of a menstrual flow (i.e. shedding of the endometrium of the uterus with bleeding. It may be temporarily stopped only in pregnancy.The hormones that regulates menstrual cycles are(i)FSH (Follicle stimulating hormone),(ii)LH (Luteinizing hormone),(iii)Oestrogens,(iv)Progesterone.

18.What is parturition? Which hormones are involved in induction of parturition?Ans. The average duration of human pregnancy is about 9 months which is called gestation period. Vigorous contraction of the uterus at the end of pregnancy causes expulsion/delivery of the foetus. This process of delivery of the foetus is called parturition.It is induced by hormone oxytocin which acts on the uterine muscle and causes stronger uterine contractions.

19.In our society the women are often blamed for giving birth to daughters. Can you explain why this is not correct?Ans. The sex chromosome pattern in the human females is XX and that of male is XY. Therefore, all the haploid female gametes (ova) have the sex chromosome X, however, the haploid male gametes have either X or Y. Thus 50% of sperms carry the X-chromosome while the other 50% carry the Y-chromosome. After fusion of the male and female gametes, the zygote carries either XX or XY depending upon whether the sperm carrying X or Y fertilizes the ovum. The zygote carrying XX would be a female baby and XY would be a male baby. That is why it is correct to say that the sex of the baby is determined by the father.

20.How many eggs are released by a human ovary in a month? How many eggs do you think would have been released if the mother gave birth to identical twins? Would your answer change if the twins born were fraternal?Ans.One egg is released by human ovary in a month. Identical twins: Identical twins are formed when a single fertilized egg splits into two genetically identical parts. The twins share the same DNA set, thus they may share many similar attributes. However, since physical appearance is influenced by environmental factors and not just genetics, identical twins can actually look very different.Fraternal twins: These twins are formed when two fertilized eggs are formed. The twins share the different DNA set, thus they may share different attributes (dizygotic embryo).

21.How many eggs do you think were released by the ovary of a female dog which gave birth to 6 puppies?Ans.One oogonium produces one ovum and three polar bodies. The ovum is the actual female gamete. The polar bodies take no part in reproduction and hence, soon degenerate. In human beings, ovum is released from the ovary in the secondary oocyte stage. So, six ova (eggs), were released by ovary of a female dog which gave birth to 6 puppies.

from Blogger http://www.margdarsan.com/2020/09/ncert-class-12-biology-chapter-3-human.html

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cliftonsteen · 5 years

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Innovation in Colombia, From Coffee Fermentation to Varieties

We’ve been producing and consuming coffee for over 600 years, yet many of our methods are the same as they were centuries ago. High-quality coffees are still picked by hand and dried under the sun on wood-and-wire tables.

While there is innovation in production and processing – such as experimental fermentation and honey coffees – many farmers struggle to do it, due to a lack of resources, training, or financial constraints.

Yet innovation can be the key not just to better coffee but also to more profitable and resilient farms.

You might also like Sustainability in Coffee: What Are The Main Issues?

View from a coffee farm in Colombia. Credit: Paula Molina

Why Innovation Is Needed

Innovation means that efficiency, quality, and yield can be increased. As this boosts profits (assuming the producer can find the right buyer), it in turn frees up cash flow so the producer can reduce debt and access more resources and training. When innovation works well, it creates a positive cycle.

“Without sustainable innovation, there is no progress,” Ricardo Oteros, General Director of Spanish roastery Supracafé, stresses. “We very often compare coffee with wine or [olive] oil; we say that coffee is like wine, it is like oil. When you analyze these gastronomic products, you see that there has been a great deal of innovation in the first links of the production chain over the last few decades. That innovation has meant that the product can be produced at higher yields, with a reduced environmental impact, and with less inconsistencies. They can refine the product and increase its value.

“In the coffee value chain, you can see that all the final links have benefited from great innovation and they increasingly see a greater share of the global value that is generated. Producers are progressively left with a lower percentage [of the value], but when you analyze the innovations that have been introduced at origin, you realize that they are extremely limited.”

Right now, innovation is desperately needed. The global coffee price crisis has seen prices tumble below what for many farmers is the cost of production, hitting the industry hard. It’s been linked with producers leaving their farms and even migrating to other countries. Some of them have been farming coffee for decades, but now don’t see a way to continue.

Innovation will not fix the coffee price crisis. However, it can give producers tools to reduce their cost per pound of coffee. It can help them to increase the quality of their lots, meaning they can demand higher prices. And in doing so, it can help them weather this challenging time. It may help make farming a sustainable profession again.

Washed processed coffee drying on raised beds at a farm in Colombia. Credit: Paula Molina

Improving Quality in Sorting & Processing

César Echeverry is the Director of TECNiCAFÉ, a Colombian technology park and training center dedicated to the coffee industry. The park’s creation was led by Supracafé in partnership with other organisations such as Gobernación del Cauca, the National Federation of Coffee Growers (FNC), Multiscan, and the Association of Women Coffee Growers of the Cauca (AMUCC). It supports the region through experimental drying, Q processing, variety research, and above all, a science-driven approach to improving coffee production.

“We have many challenges that have to be tackled through innovation…” says Ricardo, “[and] that is the reason behind creating an enterprise platform which accelerates innovation like TECNiCAFÉ does.”

While a lot of attention has been paid to processing, the quality of the cherries used has a huge impact on the coffee’s grade. With just twenty cherries per cup of coffee, even one low-quality fruit can have a significant impact on the overall flavor, aroma, and cupping score.

Based on Supracafé-funded trials and experiments, César recommends the following process:

Transportation: Coffee cherries should be transported from the field to the production line in fruit baskets and then placed in stainless steel hoppers. It is important that the coffee does not come into contact with other types of metal.

First pre-fermentation sorting: The team prefers to avoid water usage when it’s not needed, so they don’t place the cherries in water to remove the floaters. Instead, stems, stones, and any broken or damaged cherries are removed. Cherries with cuts in them may contain bacteria that could lead to mold or affect the fermentation process.

Pre-fermentation washing: The fruit is washed, which cools the cherries after having been under the hot sun. Since heat is part of the fermentation process, regulating the temperature can have an impact on consistency.

Second pre-fermentation sorting with Multiscan machines: The cherries are separated according to density, cherry size, and color. Mixing high- and low-density beans, or large and small ones, could affect the homogeneity of the roast. Meanwhile, overripe or immature beans could add unpleasant notes to the cup. It is better to remove these in sorting and sell them as commodity coffee.

Fermentation: Finally, the coffee should be placed in stainless steel fermentation tanks. Care should be taken to keep lots separate and maintain the traceability of single-farm coffees and micro lots.

Workers sort green coffee beans by hand in Cauca, Colombia.

Carefully controlled sorting leads to greater consistency and quality control. In turn, this can be used to differentiate a farmer’s crop and attract specialty buyers. When negotiating, producers can make the case for price premiums based on their coffee’s quality. It is for this reason that Supracafé first looked to Spanish company Multiscan to see if their sorting equipment could be a good fit for Colombian coffee mills.

What’s more, a well-organized process can reduce costs. Investing in machinery requires an initial outlay but it can also represent future savings. It means sorting can be done in less time and to a high quality of work – although it is important to review the results with human staff to maintain standards and spot any possible issues as quickly as possible.

Read more in A Coffee Producer’s Guide to Negotiating

Green coffee beans in storage in Cauca, Colombia.

Controlling Fermentation

It is important to control fermentation as much as possible to ensure homogenous and repeatable flavors in the coffee. Fermentation is the chemical reaction that takes place between yeast, bacteria, and microorganisms. It is a necessary part of the process for the non-mechanical removal of coffee pulp, but the application of oxygen, heat, and specific yeasts at this time can affect the results.

Working with fermentation can allow producers to better control their cup quality and highlight or induce notes that might otherwise not be as noticeable. However, this is only if it is well controlled. Uncontrolled fermentation can lead to the development of rotten notes, as well as inconsistency between lots or even different cherries in the same lot.

César tells me that there should be no more than 30 minutes between the first and last cherry being added to the fermentation tanks to ensure homogeneity. He also explains that TECNiCAFÉ is working with two different types of fermentation tanks whose development was led by Supracafé:

Tanks with pressure systems: César tells me that this tank allows them to control how much oxygen is present during fermentation, giving them greater control over the reactions. Generally speaking, anaerobic or oxygenless fermentation is more controllable.

Temperature-controlled tanks: By controlling the temperature, César tells me, fermentation can be accelerated or slowed down. This then has an impact on the flavors present in the coffee.

Read more in How Does Fermentation Affect Coffee Flavor Development?

He adds that TECNiCAFÉ is also running experiments with yeast. Different yeasts can enhance different profiles in the coffee, from sweet and fruity notes to citric acidity.

César Echeverry of TECNiCAFÉ in the coffee warehouse.

Varieties & Flavor Profiles

Colombia is known for producing Caturra and Castillo, which are associated with a certain type of cup profile – typically sweet and well-balanced yet less floral and fruity than African coffees, for example. Different varieties can open up the possibility for a much broader spectrum of flavors and aromas.

However, experimenting with coffee varieties can be risky. If not planted in the right environment or given appropriate care, they can become weak and susceptible to diseases and pests. Some of the varieties most famed for their quality, such as Geisha, are also infamous for being difficult to grow. It is important to consider elevation, soil conditions, climate, and more.

Additionally, often varieties associated with exceptional profiles yield less coffee each year. This can cause problems for producers who did not plan for a smaller harvest. Depending on the availability of buyers and the quality of the coffee, which in turn hinges on the resources and time the producer has, a higher-yielding but lower-quality variety may be more profitable.

César tells me that the nursery at TECNiCAFÉ has more than 200 varieties. The team at Supracafé studies how these plants adapt to the Colombian environment to better understand the potential and required care for each one. Having such a wide selection means that they can pinpoint varieties well-suited to specific terroirs, that are more likely to produce certain cup profiles, that are resistant to disease, or are high yielding.

When a producer has a wider choice of varieties, they are able to approach this as a business decision. They can evaluate their resources and capabilities, consider their brand, and analyze how much they need to earn per meter of farmland each year to be profitable.

Read more in Choosing The Right Coffee Varieties For Your Farm

César Echeverry of TECNiCAFÉ demonstrates drying machines invented in 1850.

How Can Coffee Producers Innovate Without Risk?

Any change can represent a risk – especially when that change necessitates extra resources (yeast or pressure systems), training, or different systems. Careful testing is important for innovation, meaning it can be challenging for smallholder farmers to attempt without support. Controlled experimentation and data collection should always be done before adopting new technology or processes.

Ricardo says, “You can’t ask farmers in the current context to put themselves at risk by taking actions that haven’t been proven. This means that the support of institutions through CENICAFÉ or through innovation parks like TECNiCAFÉ or projects that can be developed by companies are important when it comes to generating value.

“What is unquestionable is that if we don’t innovate…, it will be very difficult for the first links of the chain to generate added value.”

César also underscores the importance of training so as to learn from other people’s experiments. He tells me that TECNiCAFÉ was the first place in the world to offer Coffee Quality Institute’s Q Processing Level 2 (Professional). It is still the only place it’s possible to do the year-long Q Processing Level 3 (Expert) designed for those who “would like to be able to have the ability to move an 84 coffee to an 86 by understanding how to manipulate processing.” Having access to this training allows producers to innovate in a controlled and knowledgeable way.

Yet it’s not just about formal training. César notices the impact when they teach producers how to roast coffee. This allows them to conduct quality control on the farm and evaluate the results of their experiments.

César Echeverry leads a training session for coffee producers at TECNiCAFÉ.

Innovation is more difficult for disadvantaged producers. Dedicating a lot to experiments that might not work is only possible when producers don’t need the income from that lot. For smallholder, indigenous, and female coffee producers, experimenting is often riskier – even though these are often the groups that most need the benefits of innovation.

Cooperatives can be a way to access support and resources. César tells me about AMUCC, an association of female coffee producers in Cauca that sells coffee to Supracafé. 15% of AMUCC’s members are indigenous. The association helps producers innovate by providing access to loans. They also cover part of the costs during the three-year conversion process to producing organic coffee. This financial support can reduce the risks inherent in experimenting and adopting new processes.

Members of AMUCC with a TECNiCAFÉ representative.

“Less than 1% of the final price of a cup of coffee makes its way to the producer, which means that the children of coffee producers don’t want to continue farming coffee,” César says.

Poor prices and unprofitable farms are driving producers away from coffee. Innovation alone cannot solve this. However, it can enable producers to maximize their profits and make their business more resistant.

Varieties, sorting and pulping, controlled fermentation: all of these allow producers to improve the quality and consistency of their coffee, as well as make informed decisions about what is best for their farm. And when this happens, everyone gains. The consumer drinks better coffee. The roaster has a consistent quality supply of beans. And the producer has a more profitable business, one that allows them to plan long-term and better support their family.

Read more in Sustainability in Coffee: What Are The Main Issues?

Written by Daniel González. All quotes translated from Spanish. Featured photo by Paula Molina

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dieterguillory5-blog · 5 years

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jakehglover · 7 years

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Is Nonalcoholic Beer an Effective Recovery Drink?

By Dr. Mercola

Is it possible nonalcoholic beer was partly responsible for Germany’s success in the 2018 Winter Olympics? According to German ski team doctor Johannes Scherr,1 the answer is a resounding yes. Scherr says nearly all of his athletes drink nonalcoholic beer during training and some continued drinking it as a recovery beverage during the Winter Games. Research conducted by Scherr and others show alcohol-free beer fights inflammation and reduces upper respiratory tract infections (URTIs).

Nonalcoholic beer is so intertwined with German sports, the brewery Krombacher shipped 3,500 liters (about 924 gallons) of it to the athletes' village in Pyeongchang, South Korea. German Olympic athletes such as alpine ski racer Linus Strasser and biathlete Simon Schempp are among those who routinely use beer as a recovery drink.

While it may be difficult to directly link the nonalcoholic brew with Germany’s success, the country tied for first with Norway with 14 gold medals and took second place overall with a total medal count of 31. While those results are impressive, you may be wondering about the science behind beer as a sports drink. Is nonalcoholic beer an effective rehydration and recovery drink?

The Science Behind ‘Recovery Beer’ for Athletes

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According to The New York Times,2 Scherr, who in addition to his role as an Olympic team doctor is also a sports medicine teacher at the Technical University of Munich, made the discovery about “recovery beer” in 2009. At the time, Scherr noticed athletes who drank nonalcoholic beer suffered fewer URTIs than athletes who had received a placebo. In addition, Scherr noted athletes who consumed nonalcoholic brew also experienced significantly reduced inflammation, which enabled them to recover faster between competitions.

Scherr’s double-blind study, which was financed by a brewing company and published in the journal Medicine and Science in Sports and Exercise3 in 2012, involved 277 healthy male runners. The men, ages 31 to 51, were participants in the Munich Marathon. Each runner consumed 1 to 1.5 liters of nonalcoholic beer daily for three weeks prior to and two weeks immediately following the race.

The placebo group received a similar foamy nonalcoholic beer with the polyphenols removed. The objective of the research was to determine if nonalcoholic beer, which contains antioxidant, antipathogenic and anti-inflammatory properties, could benefit athletes. To Scherr’s surprise, the results indicated the group of beer-drinking runners, as compared to the placebo group, experienced:4,5

A 20 percent reduction in the activity of white blood cells, a good indicator of inflammation

More than a threefold reduction in the incidence of postrace URTIs

Given the outcome, German athletes are not the only ones benefiting from nonalcoholic beer as a recovery beverage — a 2016 Chilean study6 published in the journal Nutrients found soccer players who downed nonalcoholic beer before their workouts stayed better hydrated than their peers who drank regular beer and water.

Polyphenols and Beer: What’s the Connection?

The high concentration of polyphenols contained in beer is what researchers believe delivers the powerful immune-boosting effects uncovered by Scherr and his colleagues. According to Runner’s World, “beer is known to include more than 2,000 organic and inorganic chemicals, including more than 50 polyphenols from barley and hops.”7

One of Scherr’s research partners, David Nieman, a professor in Appalachian State University's department of health and exercise science, has studied the health benefits of phenols. He suggests phenol-rich diets help lower inflammation and curb your risk of illness. In addition to their antiviral properties, Nieman states, "[Polyphenols] have a very unique molecular structure that can actually regulate the genes that control inflammation.”8

To be effective as a recovery beverage, nonalcoholic beer has to be formulated properly, says associate professor and dietitian Ben Desbrow, Ph.D., from Griffith University in Australia.9 Traditional beer provides an insufficient amount of carbohydrates and electrolytes to benefit your body after exercise, notes Desbrow, who has been experimenting with formulations that will provide the beneficial properties of a rehydration drink without the dehydrating effects of alcohol.

In a 2013 study published in International Journal of Sports Nutrition and Exercise Metabolism,10 Desbrow and his colleagues found that beer with a lower alcohol content and added salt provided better hydration than traditional compositions. Given its status as a plant-based beverage, Desbrow and his team believe reduced-alcohol beer has more naturally occurring nutrients than commercial sports drinks.

"A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink," said Desbrow.11 A 2015 study,12 also involving Desbrow, reflects that making changes to the electrolyte concentration of low-alcohol beer appears to more significantly impact an athlete’s postexercise fluid retention than small changes made to its alcohol content.

The History of German Nonalcoholic Beer

Although nonalcoholic beer has been around in Germany since 1973, Scherr notes only in the past decade have beer companies been more intentional about pitching nonalcoholic products to health-conscious consumers. Once the scientific research was completed, the public began to respond to alcohol-free beer. As such, according to Euromonitor International, consumption of nonalcoholic beer in Germany grew 43 percent from 2011 to 2016, even as overall consumption of beer declined.13

According to The New York Times,14 Germans fall in second place behind Iran as the nation consuming the most nonalcoholic beer. It’s no surprise then to learn that Germany has worked hard to develop brewing techniques designed to perfect and differentiate the flavor of alcohol-free brews. The work seems to be wildly successful based on the fact more than 400 nonalcoholic beers are now available on the German market. Below are a few of the tactics German breweries have used to market their nonalcoholic beers exclusively as sports drinks:15

Bavarian brewery Erdinger touts its nonalcoholic wheat beer as “the isotonic thirst quencher for athletes”

Heineken alcohol-free beer, which is dubbed “Heineken 0.0,”16 will be featured in vending machines at McFit Fitness locations nationwide

Nonalcoholic beer is made available to runners at the finish line of most major German marathons, with Erdinger supplying 30,000 bottles of its "Alkoholfrei" beer to finishers of the 2017 Berlin Marathon

In a press release announcing its sponsorship of a 2015 marathon in Orange County, California, Erdinger had this to say about its sober brew:17

“Brewed under the strict Bavarian Purity Law of 1516, which requires high-quality, only natural ingredients, Erdinger Non-Alcoholic replenishes the body with essential vitamins including B9 and B12, which help reduce fatigue, promote energy-yielding metabolism and support the immune system. The brew contains less than 0.5 percent of alcohol by volume, and is low in calories with just 125 per serving.”

Alcohol-Free Beer Versus Traditional Sports Drinks: Which Is Better?

Traditional sports drinks like Gatorade do not have much of a following in Germany. One reason for this may be the high sugar content. Nonalcoholic beer has a lower sugar content than most sports drinks and a taste that is preferred by Germans. “It tastes good, and it’s good for the body,” said Strasser after finishing his second run in the men’s giant slalom at the Winter Olympics. “Alcohol-free wheat beer, for example, is extremely healthy.”18

German speed skater Moritz Geisreiter says he drank nonalcoholic beer from the grocery store before switching to a custom sports beverage created by a nutritionist. “[Nonalcoholic beer is] a nice solution for someone who doesn’t want to pay dozens of euros a week for a nutrition drink,” he said during an interview at the Olympic speedskating oval in Gangneung, South Korea.19

Despite their increasing market share and tremendous popularity, particularly in the U.S., sports drinks are a terrible choice. They are overmarketed to children and teens and promoted as a necessity after even mild activity. In my opinion, they are among the worst beverages you can consume. If you don’t believe me, take a look at some of the ingredients featured in one popular brand:

Citric acid

Glycerol ester of rosin

High-fructose corn syrup (Glucose-fructose syrup)

Modified food starch

Monopotassium phosphate

Natural flavor

Red 40

Salt

Sodium citrate

Sucrose syrup

Water

Many sports drinks contain as much as two-thirds the sugar of a comparable serving of soda. In addition, as reflected above, these unnaturally neon-colored beverages are filled with toxic ingredients such as artificial flavors, artificial colors and high-fructose corn syrup. On top of that, the low-calorie and sugar-free versions most likely contain artificial sweeteners, which are even worse for you than fructose.

An additional concern is the fact the sugar content of a single sports drink (roughly 29 grams) represents nearly TWICE the daily recommended fructose allowance if you are insulin resistant, and it's 4 grams over the suggested limit if you are noninsulin resistant! Because your liver has to process all that sugar, you put yourself at risk of chronic metabolic disease and insulin resistance when you overconsume sugar.

Unchecked, insulin resistance can progress to metabolic syndrome and Type 2 diabetes. The metabolism of fructose by your liver also creates a number of waste products and toxins, including a large amount of uric acid, which drives up your blood pressure and can cause gout. Before you decide if nonalcoholic beer is a better choice than commercial sports drinks, it’s important to consider some of the ingredients commonly found in beer.

Caution: Your Favorite Beer May Contain Toxic Ingredients

If the ingredients in commercial sports drinks not only have you concerned, but also thinking beer may be a better choice for hydration and recovery, think twice. You may be surprised to learn that most beer, particularly brands produced in the U.S., contain toxic ingredients known to damage your health, such as genetically engineered (GE) corn, corn syrup and high fructose corn syrup, as well as bisphenol A (BPA),carrageenan, caramel coloring, monosodium glutamate and propylene glycol, to name a few.20,21

Based on stricter regulations around food safety as well as bans on genetically modified organisms (GMOs), European beers are typically a better choice, as are organic beers. About German beers, the Food Babe says:22

“German beers are … a good bet. The Germans are very serious about the purity of their beer and enacted a purity law called ‘Reinheitsgebot’ that requires all German beers to be only produced with a core ingredient list of water, hops, yeast, malted barley or wheat. Advocates of German beers insist they taste cleaner and some even claim they don’t suffer from hangovers as a result.”

If you choose to use nonalcoholic beer as a recovery beverage after strenuous workouts, be sure to do your homework and choose a brand that has a clean ingredient list. Better yet, consider coconut water.

Coconut Water: Your Best Source of Natural Electrolytes

youtube

While alcohol-free beer has secured its place as a popular and well-liked rehydration beverage for German athletes, including many who competed in this year’s Winter Olympics, I believe coconut water is still the best rehydration drink on the planet. Coconut water is a well-known source of natural electrolytes and boasts an outstanding nutritional profile. It’s so well-regarded, in fact, coconut water was used intravenously, short-term, during World War II to help hydrate critically ill patients in emergency situations.

Coconut water is particularly beneficial if you engage in activities resulting in profuse sweating. You can drink it plain or add fresh citrus juice for flavor. Beyond its alkalizing effects, coconut water possesses unique nutritional qualities due to the fact coconut palms grow in rich volcanic soils and mineral-rich seawater. Coconut water is:

A powerhouse of electrolytes and natural salts, especially magnesium and potassium

Full of cytokinins, or plant hormones, which have antiaging, anticancer and antithrombotic effects in humans

Light, low-calorie and low in sugar, but pleasantly sweet

Packed with amino acids, antioxidants, enzymes, organic acids and phytonutrients

Rich in natural vitamins (particularly B vitamins), minerals and trace elements, including iodine, manganese, selenium, sulfur and zinc

Coconut Water Is the No. 1 'Sports Drink'

For most amateur athletes and casual exercisers, sports drinks are not only unnecessary and costly, but also, they can damage your health. A tiny fraction of the people who consume sports drinks derive any benefit from them. Due to the number of toxic ingredients, most sports drinks do more harm than good. Fortunately, natural coconut water is free of toxins and artificial ingredients. (Watch out for bottled varieties though, as they often contain unhealthy additives.)

If you exercise for 30 minutes a day at a low to moderate intensity or engage in high-intensity interval training (HIIT), clean, pure water is the main beverage you need to stay hydrated. It's only when you've been exercising for more than 60 minutes, in high heat or at extreme intensity levels, involving profuse sweating, that you may need something more than water to replenish your body.If you need electrolytes, coconut water will provide them. If you don't need electrolytes, intaking them certainly won't hurt you. To restore your salt balance, you might want to add a tiny pinch of natural Himalayan salt to your glass of coconut water.

from HealthyLife via Jake Glover on Inoreader https://articles.mercola.com/sites/articles/archive/2018/03/10/nonalcoholic-beer-recovery-drink.aspx

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sherristockman · 7 years

Link

Is Nonalcoholic Beer an Effective Recovery Drink? Dr. Mercola By Dr. Mercola Is it possible nonalcoholic beer was partly responsible for Germany’s success in the 2018 Winter Olympics? According to German ski team doctor Johannes Scherr,1 the answer is a resounding yes. Scherr says nearly all of his athletes drink nonalcoholic beer during training and some continued drinking it as a recovery beverage during the Winter Games. Research conducted by Scherr and others show alcohol-free beer fights inflammation and reduces upper respiratory tract infections (URTIs). Nonalcoholic beer is so intertwined with German sports, the brewery Krombacher shipped 3,500 liters (about 924 gallons) of it to the athletes' village in Pyeongchang, South Korea. German Olympic athletes such as alpine ski racer Linus Strasser and biathlete Simon Schempp are among those who routinely use beer as a recovery drink. While it may be difficult to directly link the nonalcoholic brew with Germany’s success, the country tied for first with Norway with 14 gold medals and took second place overall with a total medal count of 31. While those results are impressive, you may be wondering about the science behind beer as a sports drink. Is nonalcoholic beer an effective rehydration and recovery drink? The Science Behind ‘Recovery Beer’ for Athletes According to The New York Times,2 Scherr, who in addition to his role as an Olympic team doctor is also a sports medicine teacher at the Technical University of Munich, made the discovery about “recovery beer” in 2009. At the time, Scherr noticed athletes who drank nonalcoholic beer suffered fewer URTIs than athletes who had received a placebo. In addition, Scherr noted athletes who consumed nonalcoholic brew also experienced significantly reduced inflammation, which enabled them to recover faster between competitions. Scherr’s double-blind study, which was financed by a brewing company and published in the journal Medicine and Science in Sports and Exercise3 in 2012, involved 277 healthy male runners. The men, ages 31 to 51, were participants in the Munich Marathon. Each runner consumed 1 to 1.5 liters of nonalcoholic beer daily for three weeks prior to and two weeks immediately following the race. The placebo group received a similar foamy nonalcoholic beer with the polyphenols removed. The objective of the research was to determine if nonalcoholic beer, which contains antioxidant, antipathogenic and anti-inflammatory properties, could benefit athletes. To Scherr’s surprise, the results indicated the group of beer-drinking runners, as compared to the placebo group, experienced:4,5 A 20 percent reduction in the activity of white blood cells, a good indicator of inflammation More than a threefold reduction in the incidence of postrace URTIs Given the outcome, German athletes are not the only ones benefiting from nonalcoholic beer as a recovery beverage — a 2016 Chilean study6 published in the journal Nutrients found soccer players who downed nonalcoholic beer before their workouts stayed better hydrated than their peers who drank regular beer and water. Polyphenols and Beer: What’s the Connection? The high concentration of polyphenols contained in beer is what researchers believe delivers the powerful immune-boosting effects uncovered by Scherr and his colleagues. According to Runner’s World, “beer is known to include more than 2,000 organic and inorganic chemicals, including more than 50 polyphenols from barley and hops.”7 One of Scherr’s research partners, David Nieman, a professor in Appalachian State University's department of health and exercise science, has studied the health benefits of phenols. He suggests phenol-rich diets help lower inflammation and curb your risk of illness. In addition to their antiviral properties, Nieman states, "[Polyphenols] have a very unique molecular structure that can actually regulate the genes that control inflammation.”8 To be effective as a recovery beverage, nonalcoholic beer has to be formulated properly, says associate professor and dietitian Ben Desbrow, Ph.D., from Griffith University in Australia.9 Traditional beer provides an insufficient amount of carbohydrates and electrolytes to benefit your body after exercise, notes Desbrow, who has been experimenting with formulations that will provide the beneficial properties of a rehydration drink without the dehydrating effects of alcohol. In a 2013 study published in International Journal of Sports Nutrition and Exercise Metabolism,10 Desbrow and his colleagues found that beer with a lower alcohol content and added salt provided better hydration than traditional compositions. Given its status as a plant-based beverage, Desbrow and his team believe reduced-alcohol beer has more naturally occurring nutrients than commercial sports drinks. "A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink," said Desbrow.11 A 2015 study,12 also involving Desbrow, reflects that making changes to the electrolyte concentration of low-alcohol beer appears to more significantly impact an athlete’s postexercise fluid retention than small changes made to its alcohol content. The History of German Nonalcoholic Beer Although nonalcoholic beer has been around in Germany since 1973, Scherr notes only in the past decade have beer companies been more intentional about pitching nonalcoholic products to health-conscious consumers. Once the scientific research was completed, the public began to respond to alcohol-free beer. As such, according to Euromonitor International, consumption of nonalcoholic beer in Germany grew 43 percent from 2011 to 2016, even as overall consumption of beer declined.13 According to The New York Times,14 Germans fall in second place behind Iran as the nation consuming the most nonalcoholic beer. It’s no surprise then to learn that Germany has worked hard to develop brewing techniques designed to perfect and differentiate the flavor of alcohol-free brews. The work seems to be wildly successful based on the fact more than 400 nonalcoholic beers are now available on the German market. Below are a few of the tactics German breweries have used to market their nonalcoholic beers exclusively as sports drinks:15 Bavarian brewery Erdinger touts its nonalcoholic wheat beer as “the isotonic thirst quencher for athletes” Heineken alcohol-free beer, which is dubbed “Heineken 0.0,”16 will be featured in vending machines at McFit Fitness locations nationwide Nonalcoholic beer is made available to runners at the finish line of most major German marathons, with Erdinger supplying 30,000 bottles of its "Alkoholfrei" beer to finishers of the 2017 Berlin Marathon In a press release announcing its sponsorship of a 2015 marathon in Orange County, California, Erdinger had this to say about its sober brew:17 “Brewed under the strict Bavarian Purity Law of 1516, which requires high-quality, only natural ingredients, Erdinger Non-Alcoholic replenishes the body with essential vitamins including B9 and B12, which help reduce fatigue, promote energy-yielding metabolism and support the immune system. The brew contains less than 0.5 percent of alcohol by volume, and is low in calories with just 125 per serving.” Alcohol-Free Beer Versus Traditional Sports Drinks: Which Is Better? Traditional sports drinks like Gatorade do not have much of a following in Germany. One reason for this may be the high sugar content. Nonalcoholic beer has a lower sugar content than most sports drinks and a taste that is preferred by Germans. “It tastes good, and it’s good for the body,” said Strasser after finishing his second run in the men’s giant slalom at the Winter Olympics. “Alcohol-free wheat beer, for example, is extremely healthy.”18 German speed skater Moritz Geisreiter says he drank nonalcoholic beer from the grocery store before switching to a custom sports beverage created by a nutritionist. “[Nonalcoholic beer is] a nice solution for someone who doesn’t want to pay dozens of euros a week for a nutrition drink,” he said during an interview at the Olympic speedskating oval in Gangneung, South Korea.19 Despite their increasing market share and tremendous popularity, particularly in the U.S., sports drinks are a terrible choice. They are overmarketed to children and teens and promoted as a necessity after even mild activity. In my opinion, they are among the worst beverages you can consume. If you don’t believe me, take a look at some of the ingredients featured in one popular brand: Citric acid Glycerol ester of rosin High-fructose corn syrup (Glucose-fructose syrup) Modified food starch Monopotassium phosphate Natural flavor Red 40 Salt Sodium citrate Sucrose syrup Water Many sports drinks contain as much as two-thirds the sugar of a comparable serving of soda. In addition, as reflected above, these unnaturally neon-colored beverages are filled with toxic ingredients such as artificial flavors, artificial colors and high-fructose corn syrup. On top of that, the low-calorie and sugar-free versions most likely contain artificial sweeteners, which are even worse for you than fructose. An additional concern is the fact the sugar content of a single sports drink (roughly 29 grams) represents nearly TWICE the daily recommended fructose allowance if you are insulin resistant, and it's 4 grams over the suggested limit if you are noninsulin resistant! Because your liver has to process all that sugar, you put yourself at risk of chronic metabolic disease and insulin resistance when you overconsume sugar. Unchecked, insulin resistance can progress to metabolic syndrome and Type 2 diabetes. The metabolism of fructose by your liver also creates a number of waste products and toxins, including a large amount of uric acid, which drives up your blood pressure and can cause gout. Before you decide if nonalcoholic beer is a better choice than commercial sports drinks, it’s important to consider some of the ingredients commonly found in beer. Caution: Your Favorite Beer May Contain Toxic Ingredients If the ingredients in commercial sports drinks not only have you concerned, but also thinking beer may be a better choice for hydration and recovery, think twice. You may be surprised to learn that most beer, particularly brands produced in the U.S., contain toxic ingredients known to damage your health, such as genetically engineered (GE) corn, corn syrup and high fructose corn syrup, as well as bisphenol A (BPA),carrageenan, caramel coloring, monosodium glutamate and propylene glycol, to name a few.20,21 Based on stricter regulations around food safety as well as bans on genetically modified organisms (GMOs), European beers are typically a better choice, as are organic beers. About German beers, the Food Babe says:22 “German beers are … a good bet. The Germans are very serious about the purity of their beer and enacted a purity law called ‘Reinheitsgebot’ that requires all German beers to be only produced with a core ingredient list of water, hops, yeast, malted barley or wheat. Advocates of German beers insist they taste cleaner and some even claim they don’t suffer from hangovers as a result.” If you choose to use nonalcoholic beer as a recovery beverage after strenuous workouts, be sure to do your homework and choose a brand that has a clean ingredient list. Better yet, consider coconut water. Coconut Water: Your Best Source of Natural Electrolytes While alcohol-free beer has secured its place as a popular and well-liked rehydration beverage for German athletes, including many who competed in this year’s Winter Olympics, I believe coconut water is still the best rehydration drink on the planet. Coconut water is a well-known source of natural electrolytes and boasts an outstanding nutritional profile. It’s so well-regarded, in fact, coconut water was used intravenously, short-term, during World War II to help hydrate critically ill patients in emergency situations. Coconut water is particularly beneficial if you engage in activities resulting in profuse sweating. You can drink it plain or add fresh citrus juice for flavor. Beyond its alkalizing effects, coconut water possesses unique nutritional qualities due to the fact coconut palms grow in rich volcanic soils and mineral-rich seawater. Coconut water is: A powerhouse of electrolytes and natural salts, especially magnesium and potassium Full of cytokinins, or plant hormones, which have antiaging, anticancer and antithrombotic effects in humans Light, low-calorie and low in sugar, but pleasantly sweet Packed with amino acids, antioxidants, enzymes, organic acids and phytonutrients Rich in natural vitamins (particularly B vitamins), minerals and trace elements, including iodine, manganese, selenium, sulfur and zinc Coconut Water Is the No. 1 'Sports Drink' For most amateur athletes and casual exercisers, sports drinks are not only unnecessary and costly, but also, they can damage your health. A tiny fraction of the people who consume sports drinks derive any benefit from them. Due to the number of toxic ingredients, most sports drinks do more harm than good. Fortunately, natural coconut water is free of toxins and artificial ingredients. (Watch out for bottled varieties though, as they often contain unhealthy additives.) If you exercise for 30 minutes a day at a low to moderate intensity or engage in high-intensity interval training (HIIT), clean, pure water is the main beverage you need to stay hydrated. It's only when you've been exercising for more than 60 minutes, in high heat or at extreme intensity levels, involving profuse sweating, that you may need something more than water to replenish your body.If you need electrolytes, coconut water will provide them. If you don't need electrolytes, intaking them certainly won't hurt you. To restore your salt balance, you might want to add a tiny pinch of natural Himalayan salt to your glass of coconut water.

#VitalityPath

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margdarsanme · 4 years

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NCERT Class 12 Biology Chapter 3 Human Reproduction

NCERT Class 12 Solutions for Biology Chapter 3 Human Reproduction

QUESTIONS FROM TEXTBOOK SOLVED

2.Draw a labelled diagram of male reproductive system.Ans.

3. Draw a labelled diagram of female reproductive system.Ans.

9. Draw a labelled diagram of sperm.Ans.

13. Draw a labelled diagram of a section through ovary.Ans.

14.Draw a labelled diagram of a Graafian follicle.Ans.

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