#protein storage container

[plastparekh]

Packaging Plastic Strainer Bottle | Stainer Bottle

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[lynnpack]

Choosing the Right Containers: A Guide to Pet Food Storage and Protein Powder Containers

In our fast-paced lives, convenience is paramount, especially when it comes to storing essentials like pet food and protein powder. The right containers not only preserve freshness but also ensure ease of use and organization. Whether you're a pet parent seeking the best storage solution for your furry friend's meals or a fitness enthusiast looking to keep your protein powder fresh, selecting the appropriate containers is crucial. Let's delve into the world of pet food storage containers and protein powder containers to help you make informed choices.

Pet Food Storage Containers: When it comes to pet food, freshness is key to maintaining nutritional integrity and palatability. Pet food storage container come in various shapes, sizes, and materials, each offering unique benefits. Here are some factors to consider:

Material: Opt for containers made from food-grade materials such as BPA-free plastic, stainless steel, or glass. These materials are safe for storing pet food and resistant to odors and stains.

Airtight Seal: Look for containers with airtight seals to prevent moisture and air from entering, which can lead to spoilage and loss of flavor. A secure seal also helps keep pests at bay, ensuring your pet's food remains fresh and uncontaminated.

Capacity: Consider the amount of pet food you need to store and choose a container with adequate capacity. Some containers come in various sizes, allowing you to accommodate different quantities of food based on your pet's size and dietary needs.

Ease of Cleaning: Opt for containers that are easy to clean to maintain hygiene and prevent bacterial growth. Removable lids and smooth interior surfaces make cleaning a breeze, ensuring your pet's food remains safe and uncontaminated.

Portability: If you travel frequently with your pet or need to transport their food, consider portable pet food storage containers with handles or built-in scoops for convenience on the go.

Protein Powder Containers: For fitness enthusiasts and athletes, protein powder is a staple nutritional supplement. Proper storage is essential to preserve its freshness and potency. Here's what to look for in protein powder containers:

Material: Choose containers made from food-grade, BPA-free plastic or stainless steel. These materials are durable, non-reactive, and ideal for storing protein powder without compromising its quality.

Tight Seal: Similar to pet food containers, opt for protein powder container with a tight-sealing lid to prevent air and moisture exposure. This helps preserve the integrity of the powder and prevents clumping or spoilage over time.

Opaque Design: Protein powder is sensitive to light and can degrade when exposed to sunlight or bright indoor lighting. Select containers with an opaque or UV-resistant design to shield the powder from light exposure, preserving its nutritional value.

Scoop Accessibility: Look for containers with a built-in or attached scoop for easy access to the powder without digging or searching. This feature enhances convenience and ensures accurate measuring for your protein shakes or smoothies.

Size and Portability: Consider the amount of protein powder you consume regularly and choose a container size that meets your needs. Opt for a compact and portable design if you're frequently on the go or prefer to take your protein powder with you to the gym or office.

In conclusion, selecting the right containers for pet food and protein powder storage is essential for maintaining freshness, potency, and convenience. By considering factors such as material, seal tightness, capacity, and portability, you can choose containers that meet your specific needs and preferences. Invest in high-quality containers that prioritize food safety and preservation, ensuring that your pet's meals and protein supplements remain fresh and enjoyable.

For more information....

Contact us : Lynnpack

P: 0426 110 671 E:  lynn@lynnpack.com.au Address : 96 Sette Circuit, Pakenham VIC 3810

[alwaysoutofpaper]

the livestock of haek (top) and haen'oi (bottom), found in and around the landmass/island of Tunib'sau

wanted to draw up some creatures because I haven't created much hae planet fauna. ramblings below the cut, but it's a lot. all you really need to know is all of these animals can be eaten :)

uli'ni are highly social, omnivorous pack hunters (or ambush predators in small numbers), used for pest control by haek. a village can have a near 1:3 ratio of uli'ni to haek, with the pack usually belonging to a single family, or being cared for communally in some cases. bright, soft coats are sought after by haek wanting a pet. there has been a trend of uli'ni being imported into the city as an exotic pet - mainland uli'ni are a lot nastier.

tade are like truffle pigs. they can sniff out root plants from under dirt and snow, so they are critical for farmers when poor weather conditions would normally make harvests miserable. they are usually eaten along with the plants they help harvest. their "wool" is used for bed, bedding, clothes, and other textile things that are otherwise difficult to create with limited fibers. most shed their coats seasonally, but a mainland variety is bred to grow them continuously like sheep.

rudon are the fastest growing, hardest to handle source of protein a haek could ask for. they burrow under the snow, and further into the ground when it isn't covered. raising them is more difficult than hunting them in the wild, but some haek still try, creating stone-lined pits they will fill with dirt to keep rudon contained. they can wreak havoc on any plantlife if left unchecked, so they are rarely raised in the same village as a root plant farm. their fatty tails are used for tallow, which can be sold at high prices or traded for goods if transportation is possible and a surplus is available.

ta'fer is essentially a much meaner lobster. they can pinch, bite, and smack someone around with their tail. they are aggressive to anything that isn't a ta'fer, and evasive when they feel threatened, which makes them difficult to handle without immense caution. the meat is worth it to most haen'oi, though, and just the act of raising them garners a whole lot of respect.

bibbits are some of the most abundant fish (calling them that cus they look like that) in the oceans, found all over the world with different variations. the bibbits found around Tunib'sau are very boney, but those bones are soft and thin, not removed unless necessary (like for baby haek, it could be a choking hazard - baby haen-oi don't have this problem). bibbits are usually smoked and eaten whole for haek, or eaten raw in the water by haen-oi. they are very flavorful, but don't keep well.

le'bul, or the "walking jewel", is a six-limbed nautilus-like critter. they have tentacle-lined arms like octopus, but lack the chromatophores of the same species. they instead rely on their shells for defense and camouflage, evolved to mimic different types of coral, depending on the region they're in. the le'bul shown above grows a shell resembling coral found almost exclusively in underwater caves. tracking them down is a difficult task, but they can be lured out with bibbits, so actually catching them is pretty simple. their shells are often used as decoration or storage depending mostly on the condition of it after the rest of the body is removed.

lastly, corin is basically just a really big tilapia. high in protein, low in fat. their meat is white and not the most flavorful, but it keeps well and their bones are good for making broth. there are much better, tastier fish out there, but these are the easiest for haen'oi to herd, hunt and trade, so it is the most popular option. they're the closest thing to a domestic fish you can get in those waters. some even let you pet them :)

[mysteryshoptls]

Do you have a list of the gifts you can give the characters to level up their friendship? Also is the only way to obtain those items through randomly getting them while cleaning your room?

Yes, the only way to get them is for them to be randomly dropped after cleaning the guest room. Here's a list of the character gifts:

Riddle: Book on the Queen of Hearts' Laws

Ace: Deck of Cards

Deuce: Blastcycle Key

Cater: Fancy Guitar Pick

Trey: Travel Toothbrush Set

Leona: Brand-name Wallet

Jack: Protein Bar

Ruggie: Empty Food Storage Container

Azul: Antique Coin

Jade: Encyclopedia on Tea

Floyd: Grey Scarf

Kalim: Embroidered Bandanna

Jamil: Red Feather Hair Accessory

Vil: Mauve Nil Polish

Epel: Apple Juice

Rook: Hat Feather

Idia: Tablet

Ortho: Power Cable

Malleus: Gao Gao Dracon-kun

Silver: Alarm Clock

Sebek: Postcard-sized Photo of Malleus

Lilia: Electric Bass Strings

Grim: High-Quality Can of Tuna

[nenelonomh]

how much should you eat? (the science)

understanding how much to eat and what types of foods to include in your diet is crucial for maintaining health and well-being. it’s all about balance, variety, and moderation. here’s a breakdown:

how much you should eat:

the amount of food you need depends on various factors, including age, gender, activity level, and overall health. the general guideline is to follow the daily caloric intake recommendations. on average:

women: approximately 1,800 to 2,400 calories per day.

men: approximately 2,200 to 3,000 calories per day.

these ranges can vary significantly based on individual needs. notice how it says approximately!! it's important to consult with a healthcare provider or a nutritionist for personalized advice, -or do your own (backed) research for your lifestyle, current weight/height and body type.

types of foods:

fruits and vegetables:

recommendation: aim for at least 5 servings per day.

why: they are rich in vitamins, minerals, and fiber, which are essential for overall health. fiber aids digestion and helps prevent constipation. antioxidants in fruits and vegetables can reduce the risk of chronic diseases.

whole grains:

recommendation: make at least half your grain intake whole grains.

why: whole grains like brown rice, oats, and whole wheat provide more nutrients than refined grains. they contain fiber, which helps regulate blood sugar levels and promotes digestive health. they also provide essential nutrients like b vitamins, iron, and magnesium.

protein:

recommendation: include lean protein in every meal.

why: protein is vital for building and repairing tissues, producing enzymes and hormones, and supporting immune function. sources include lean meats, poultry, fish, beans, lentils, tofu, nuts, and seeds.

dairy or dairy alternatives:

recommendation: aim for 3 servings per day.

why: dairy products and fortified alternatives provide calcium, vitamin d, and protein, essential for bone health. choose low-fat or fat-free options to reduce saturated fat intake.

fats:

recommendation: consume healthy fats in moderation.

why: healthy fats, such as those found in avocados, nuts, seeds, and olive oil, are important for brain health, hormone production, and absorption of fat-soluble vitamins. avoid trans fats and limit saturated fats.

the science behind it:

energy balance: the concept of energy balance is central to weight management. if you consume more calories than you burn, your body stores the excess energy as fat. if you consume fewer calories than you burn, you lose weight.

macronutrients: carbohydrates, proteins, and fats are the three macronutrients that provide energy (calories). each plays a different role in the body:

carbohydrates are the body’s primary source of energy. they should make up 45-65% of your daily calorie intake.

proteins are crucial for tissue repair and immune function. they should constitute 10-35% of your daily calories.

fats are essential for brain health and energy storage. they should account for 20-35% of your daily calories.

micronutrients: vitamins and minerals are micronutrients needed in smaller amounts but are vital for numerous bodily functions, including energy production, immune function, and bone health.

personalized approach:

everyone’s nutritional needs are different, and what works for one person might not work for another. it’s essential to consider your lifestyle, health conditions, culture, and personal preferences when planning your diet. consulting a healthcare provider or a registered dietitian can provide personalized guidance tailored to your specific needs.

remember, a balanced diet not only supports physical health but also enhances mental well-being, energy levels, and overall quality of life. happy eating!

❤️nene

instagram | pinterest | blog site

[regular-gnome]

hey..

at what point do collectors opt to turn things from puppets to scrolls? I feel like turning an entire living creature into [a piece of paper] is very complicated, while turning them into simple puppets is easier because they keep all the same parts, just simplified and wood?

It is! It depends on the person's proficiency and understanding of the mechanism regarding when and how they change the creature. Once someone gets good at it, the creature can be transformed into a lifeless object without it dying in the process, and they will move on to more complex and efficient ways.

The way I see it, archiving is a form of information compression and storage—and there is A LOT of information. When looking at Earth creatures we have everything from single-cell bacteria to whales that range up to 100 quadrillion cells, all with different sizes. The smallest single-cell critter is 0.3 μm, while the largest single cell is an ostrich egg that can get to 18 cm. So it's not just noting "a cell"—there's also a lot of information about the cell content, size, the DNA, current water, and oxygen levels, what protein it contains and how much. Then there are spatial dimensions. (While we can consider there being more, especially in fiction, I’m sticking to three; trying to visualize four fills me with frustration and existential dread xD) Every cell has its place in space in relation to the others, and all the contents' relations are also important. If, suddenly, all histones materialize inside a mitochondria instead of the nucleus, we can have a problem. Additionally, physical and chemical processes gotta be considered. There's electricity powering our brains, hearts, running nerves, air in airways traveling to lungs, chemical signals traveling between synapses that also need to be accounted for. So, you have all the contents in space, their vectors, and building blocks. Thats a ton to save. This information has to be compressed to be preserved in an organized manner while also remaining lossless so that when returned to its original shape, it's as it was. Not even mentioning that in intelligent beings, there are also minds to take care of. Jellyfish might be fine after 100 years in a static void, but a human? Yhhhhh.

I think the mechanism would work by saving information in intangible magic and assigning it to a physical medium—be it a statue, doll, book, or scroll. If it is physical and can carry information, it can be used. We can argue the mind is part of the soul, or it is a biochemical process, but the fact is nobody really knows for sure what it is and Im not a theolog, so for the sake of this universe, I'll say it's something that occupies the same space magic does and is influenced by chemical processes, meeeeaning it can also be tricked by them. And the magic.

The first degree of preservation would be spells that only change the material but keep all shapes and info in place. This wouldn't require much thought while executing and could be "automated" or worse, taught to mortals (if they have enough magic to power the spell), like petrification or changing someone into wood, metal, or any other solid material. It's not perfect, if the structure is damaged, the spatial information is damaged too. Breaking is one thing, but imagine if the statue melts.

The next step would be assigning objects with some compression and change, like toys and dolls. I feel like there would need to be a system like a content library, so not every single atom is saved each time, but chemical structures like nucleotides in DNA (the ATGC thingies) would just have a shortcut. Larger repeating patterns could also be assigned their own id to save data, and it would slowly stack up. While things are written in intangible magic form and anchored to the medium, the medium can be somewhat customized, like the decorations the Collector added to the dolls. The mind, running in controlled magic, can also be affected, as we saw with Collie trying to scare them and Luz’s dream. On the spell keeping the preserved critter stable has a link to what shortcut it uses so with countless diffrent worlds and structres it wouldnt mix up.

Then we go further into compression, reducing size and dimensions until we reach a point where one axis is almost entirely removed, and we end up with a scroll. Then there are other things—creatures saved as amber miniatures, snow globes, scrolls, or drawings, sometimes purely to annoy the sibling that has to deal with the creature in unhandy form. A more permanent binding would be in a book that can contain a bunch of different animals. Rebinding for long-term preservation is the Curator’s job.

Looking at Earth creatures, eucariotic life shares ancestry with some ancient bacteria that decided to rebel and started to cooperate, so we share similarities even with distant organisms in some strutures since they come from each other. So when it comes to preserving whole populations with relations, the library of compression doesn’t have to be separate for every single animal or plant. For each section of the archive, there would be a common library of building blocks, and scrolls being somewhat separate carrying the exact instructions for body arrangement and the soul/mind/the part that makes them alive attached.

Next is unpacking the information. I think this requires the ability to interpret and recreate what was saved that mortals lack. While they couldn't really unpetrify others, a collector could (assuming the mind hadn’t deteriorated into a husk). In the case of an automated spell, I think it would result in a very lossy transmutation—like a jpg losing pixels, the creature might lose like heart funtion. The Collector's spell also looked temporary or incomplete since an influx of other types of magic (like in Amity or Raine’s case) was able to push back on it. That might also be why they were conscious in the form they were in. Not meant for long just enough to take them to archive in normal conditions. When a creature is heavily compressed, it needs external force to rebuild, as it's essentially written fully in magic. That’s what I think happened to the Owl Beast. Lilith released it from the medium, but since it wasn’t fully rebuilt, it being a magic form attached itself to a magic source.

SO YEAH, its a process that takes quite a while for them to master and it comes with experience. But when experience is based on life it often makes it hard to practice so those with less empathetic approach master it faster. Thanks for the ask! I was dying to talk about that for such a long time and that was a perfect thing to organise thoughts

[dream2bu]

Ingredients:

1 lb (450g) beef stew meat, cut into small cubes

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 celery stalks, diced

1 cup (200g) pearl barley

2 carrots, diced

6 cups (1.5L) beef broth

1 cup (240ml) water (optional, for a thinner consistency)

1 tsp dried thyme

Salt and pepper to taste

1 cup (150g) chopped mushrooms (optional)

2 tbsp chopped fresh parsley for garnish

1 can (14.5 oz or 410g) diced tomatoes

1 bay leaf

Directions:

Prepare the Beef:

Warm the olive oil in a large pot or Dutch oven over medium-high heat. Place the beef cubes in the pot, season with salt and pepper, and sear until browned on all sides, approximately 5-7 minutes. Take the browned beef out of the pot and set it aside for later.

Cook the Vegetables:

In the same pot, add the onions, garlic, carrots, celery, and mushrooms (if using). Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.

Combine Ingredients:

Return the browned beef to the pot. Add the barley, beef broth, water (if using), diced tomatoes, bay leaf, and thyme. Stir well.

Simmer:

Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.. Cover and let it simmer for 1-1.5 hours, or until the beef is tender and the barley is cooked. Stir occasionally.

Season and Serve:

Adjust seasoning with salt and pepper as needed. Remove the bay leaf. Serve hot, garnished with fresh parsley.

Serving and Storage Tips:

Serving: This soup is best served with crusty bread or a side salad. It’s even more flavorful the next day after the flavors meld together.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Once the soup reaches a boil, lower the heat to a simmer. Reheat on the stove or in the microwave.

Tips for Success:

Use Quality Beef: Opt for beef stew meat or a cut like chuck roast for tender results.

Brown the Beef: Don’t skip browning the beef, as it adds depth to the soup’s flavor.

Soak the Barley: If you have time, soak the barley for a few hours before cooking to reduce cooking time and ensure even tenderness.

Customize the Vegetables: Add potatoes, parsnips, or green beans for extra heartiness.

Health Benefits:

Rich in Fiber: Barley is a good source of dietary fiber, which supports digestion and helps maintain steady blood sugar levels.

Protein-Packed: Beef provides a significant amount of protein, supporting muscle repair and growth.

Loaded with Vitamins and Minerals: The vegetables contribute vitamins A, C, and K, along with minerals like potassium and iron.

Low-Fat Option: This soup is naturally low in fat, especially if you choose lean cuts of beef.

Nutritional Information (per serving):

Calories: 350

Protein: 25g

Fat: 10g

Carbohydrates: 40g

Fiber: 8g

Sodium: 650mg

Variations and Substitutions:

Vegetarian Version: For a vegetarian option, skip the beef and use vegetable broth instead. Add beans or lentils for protein.

Gluten-Free Option: Substitute the barley with quinoa or rice for a gluten-free alternative.

Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.

Herb Swaps: Try rosemary or oregano in place of thyme for a different flavor profile.

[dullgecko]

In a attempt to be a inclusive of everyone’s needs as possible Jawbone has turned room near the into only food storage there are areas for each races needs and dietary requirements along with areas in them if someone other needs.

There are also areas for common residents of the manor (non manorling bad kids)

Half orc area (Gorgug and the Barkrock)

Mainly meats and other high protein foods

Stocked by Lydia in an attempt to help Gorgug as he eats “too little”

Goblin area (Riz)

90% coffee

Sklonda also stocks it in an attempt to feed Riz some non coffee based foods.

Human area (Kristen, Tracker and Jawbone)

Stocked by Jawbone and Kristen.

What you would expect in the average home

Werewolf area (Tracker and Jawbone)

Stocked by Jawbone

Contains raw meats and dog treats for tracker ( Jawbone has tried to stop Trackrr eating them but can’t)

Infernal (originally tiefling but had to be changed as Fig became more devil than teifling) (Fig)

Stocked by FUg with the help of Gorthalax getting things she can’t

Hell based spices

Whatever hell based food Fig is trying this week

Elf (Adaine, Aelwyn, Sandra lynn)

Stocked by all three members

Similar to the human area but with stupid amounts of fallinel teas that Adaine and Aelwyn drink

Half-elf (Fabian)

Mainly snacks for when he is staying there and for movie nights

Fig steals from this one claiming that she is technically a half elf too. Fabain pretends to hate it but really doesn’t mind

Ghost (Zayn)

Stocked by Jawbone with items from Zayn’s requests

Ghost foods

Half phoenix (Ayda)

Jawbone added this one after Ayda started spending her not working time at Mordred more often than not

A lot of pirate based foods

Foods Ayda knows Fig likes as she knows when fig doesn’t like whatever new hell food she’s trying this week she doesn’t have much else in for herself

In the manor it is practically a crime to steal someone else food and they all respect this apart from fig with Fabian’s.

This system has tripped up guests on many occasions when they accidentally open the wrong cupboard and are slightly confused why it’s only coffee in there.

Stealing food is not allowed but they definitly all share all the time as long as they're asked first. You just have to be careful when choosing snacks out of someone elses area (with permission) because it might be completely unpalatable to your species (or straight up inedible, many a manor resident has accidentally got food poisoning by sampling something they shouldnt).

Human food is the safest, because humans have THE blandest pallet and zero resistances to anything (tracker and jawbone have to stay away from the chocolate, grapes and onions though, they're very allergic).

Elven food is usually fine too, but some of the snacks have weird little magical effects for the 'aesthetics' that interact weirdly with some species. Gorgug had some sort of fancy fairy-bread, and was hiccuping butterflies made of bubbles for three hours afterwards (which was weird, it was SUPPOSED to make your hair change colour for a while before turning back to normal. Adaine wrote the manufacturer a letter stating that there should really be a warning on the label). Adaines cupboard is also stocked with little biscuits she made for fun. People are free to take a few but always try to save some just in case Aelwyn comes to visit.

Gorgug, Rahg and Riz are not allowed to share any of their food that has mushrooms in it except with eachother, especially if its something that has been specifically made for their species (goblin made cured meats are delicious but some species just cant handle a little toadstool). Some of the stuff they can eat is straight up toxic.

[imitationgame77]

Perihelion's Crew

Memo to self

[some spoiler from Network Effect and Systems Collapse]

ART is considered as an individual and second-in-command of missions after Seth, and also has the same title and position both in the teaching faculty and the freeing-former-corporate-colonies side business as Iris, though most of the students and lower-level personnel it interacts with don't know what its full capacity is.

[from System Collapse]

So, with only small number of upper-level university personnel knows about what Perihelion is capable of. That means, its crew is very special, carefully selected. After re-reading both books, I am still confused about them, though. Some of them only get mentioned briefly. So, I made a summary for myself. Please correct me if I am wrong:

Seth (he)

 Captain of the Perihelion. He is Iris’s father with Martyn. When he meets Murderbot for the first time on the planet of lost colony, he is sceptical. But once he understands that Murderbot is indeed Peri’s friend, he relaxes. He is tall, has very dark skin, with less hair than most SecUnits. When Murderbot was captured by the infected colonists, he tries to stay behind to save it, despite severe injury. He seems to like high-carb protein diet, and ART threatens him to inform Martyn and iris about it. He initially objected to Tarik being assigned to Perihelion, owing to his past working for Corporates. He seems very mild mannered and does not come across as the leader of anti-corporate missions.

Martyn (he)

Probably a bio expert. One of Iris’s fathers. He has lighter skin, with short white hair. He asks, “How many SecUnit friends does Peri have?” to which Iris says, “No, Dad, this is the SecUnit Peri told us about, the one it was going to bomb the colony over.” Martyn told Murderbot about ART’s creative accounting. He also told it that Iris and ART had been interacting since they were both babies. ART, Murderbot, Martyn and Matteo came up with full containment protocol. Towards the end of Systems Collapse, he was in a second team in negotiations with the separatists with Iris and Kaede.

Iris (she)

  Daughter of Seth and Martyn. She has augments for extra feed connectivity and storage, but nothing for vision. Dark brown skin, and wears a woven bracelet. She has curly puff of hair tied up in a headband/scarf thing. Smaller and slimmer than Ratthi, but not much bigger than Amena. She grew up with Perihelion since she was a newborn baby, and Perihelion was also newborn AI. Murderbot realises that Iris is ART’s Ratthi (its best ally). She shows leadership qualities, being able to keep her cool in difficult situations. She has the same title and position in the teaching faculty in PSUMNT as ART.

Kaede (she)

  She is about the same size as Iris, but her skin is lighter, and her hair is yellow. She says, “Peri has a very dry sense of humour.” When Murderbot was rescued, Kaede suggests that they should put together a run box so that they can isolate the contaminated to code to delete. She also helped (with Thiago and Ratthi) in rebuilding the organic components in Murderbot’s back. She was also going over the scans of what little was left of the alien remnant from ART’s drive. Thus, she may have studied biochemistry and neurology. She seems to take things in her stride. When Ratthi and Tarik were having sexual discussions, she was just reading her feed, eating snack, and states, “I’m not getting involved in that, either.”.

Karime (she)

  In Network Effect, Pin-Lee was consulting with Karime and Iris about documents to dispute Barish-Estranza’s claim on the colony. She is the primary negotiator on ART’s crew. She is older than Mensah, according to ART’s personnel file. Calm and non-threatening. She has marital partners back at the university’s primary site.

Matteo (they)

  About the same size as Iris and Kaede, and has lots of dark hair in braids. They says “And we don’t like Barish-Estranza,” to the PreAux people. They was also going over the scans of what little was left of the alien remnant from ART’s drive with Kaede and Tarik. They could be a bio-medical expert. Worked with Arada on medical upgrades.

Turi (they)

  About as young as Amena. ART yells as Turi to put their laundry in the recycler when Mensah was about to board. Turi is in charge of ART’s accounting, and has to keep a hardcopy ledger because otherwise ART would alter their data. So, accounting might be their field of expertise. If Turi is allowed to do accounting for ART, and is let in on the BIG secret about special AI bots, Murderbot could be mistaken about their age. Unless Turi is a genius, skipped many years and finished higher education early.

Tarik (he)

  When Murderbot tells Seth, Iris, Kaede, Matteo, and Tarik that it called Perihelion ART, standing for Asshole Research Transport, Tarik says, “You definitely know the real Peri.” He used to be in a corporate combat squad, and forced to kill. He hates corporates. He also has a security speciality. He was new and had been with the crew for the previous 387 corporate standard day cycles. He is on board ART as a mission specialist, as he has a good knowledge of the tactics that corporates employ.

[helen0086]

Study on the storage stability of phycocyanin from Spirulina obtusususiae

Abstract: The effects of temperature, sunlight and different additives on the stability of aqueous solutions of phycocyanin were studied. It was concluded that phycocyanin should be stored at 40 ℃ and protected from light, and should be stored under neutral conditions; glucose, sodium chloride and sorbitol could effectively improve the stability of phycocyanin, and the pigment preservation rate of phycocyanin increased from 50.90% to 78.10%, 67.02% and 69.08% after 72 h at room temperature, respectively; the stabilizers of phycocyanin were compounded with glucose, sodium chloride and sorbitol in the mass ratio of 1 : 1 : 0.3 and left at 4 ℃ for 14 days. After adding glucose, sodium chloride and sorbitol as stabilizers in the mass ratio of 1:1:0.3, the pigment retention rate of the alginate was increased by 54.4% compared with that of the unadded alginate after being placed at 4 ℃ for 14 d. The pigment retention rate of the alginate added with the additive was increased by 16.1% compared with that of the unadded one after being placed at 25 ℃.

Spirulina (English name spirulina), also known as "spirulina", belongs to the family of Cyanobacteria, Chlamydomonas; at present, there are three types of large-scale cultivation at home and abroad, namely, Spirulina major, Spirulina obtususus and Spirulina indica. Spirulina obtususus is a blue-green seaweed (cyanobacteria) belonging to the Candida family.

It is a non-branched, multicellular spiral mycelium with a length of about 200 μm~300 μm and a width of about 5 μm~10 μm [1]. The amino acid composition of the proteins contained in Spirulina obtusususiformis is very uniform and reasonable, which suggests that it can be used as a potential health food for human beings [2].

Phycocyanin is one of the photosynthesizing proteins in the phycobilins, which are chromophore polypeptides consisting of α and β subunits with a molecular weight of about 20,000 daltons [3]. The phycobilisome in the cyanobacterium Spirulina obtususus is composed of an alpha and beta subunit in the center and a phycocyanin in the periphery. Phycocyanin is the most important bile protein in Spirulina, accounting for about 20 % of the dry weight [4-6]. It has a blue color in aqueous solution and fluoresces in purple. The UV-Vis spectra of phycocyanin in Spirulina obtusususiformis show characteristic absorption peaks at 278, 360 and 620 nm [7]. It has also been shown that the maximum absorption peak of L. obtususus is at 620 nm and its fluorescence emission peak at room temperature is at 645 nm [8].

Natural pigments are very rich in variety and are classified according to a variety of bases. According to solubility can be divided into fat-soluble pigments, water-soluble pigments; according to the source can be divided into animal pigments, microbial pigments and phytochromes; in order to classify the different chemical structures for anthocyanins, carotenoids and other five categories [9-10].

Alginin is a natural blue pigment with high application value. It has been shown to be anticancer[11-12] and can be used as a health food for patients with enteritis[13] . It is highly water-soluble and can be easily extracted from Spirulina. In the process of extraction and purification, the control of pH value and ionic strength is very crucial for the stability of algal blue protein. The discoloration and denaturation of phycocyanin is determined by the grade of protein polymers, and its polymer form is mainly affected by light intensity, light time, temperature, pH value, irradiation and protein concentration [14-17].

It has been studied that the higher concentration of sodium chloride can protect the stability of alginate, and the appropriate amount of sodium benzoate can protect the color and preservation of alginate to a certain extent [18-19], but the stability of alginate is still low. Therefore, on the basis of previous studies, this experiment was carried out to investigate the effects of different food-grade additives as well as glucose, sodium chloride and sorbitol additives on the stability of alginate.

1 Materials and Methods

1.1 Materials and Main Instruments

Spirulina obtususifolia powder: Inner Mongolia Wuxingzhao Ecological Industry Development Co.

FD-10 Freeze Dryer: Beijing DTY Technology Development Co., Ltd; 756PC UV Spectrophotometer: Tianjin Prius Instrument Co., Ltd; DK-98-II Electric Thermostatic Water Bath: Tianjin Taiste Instruments Co.

1.2 Extraction and purification of algal blue protein

1.2.1 Extraction of algal blue proteins[19]

Appropriate amount of spirulina powder was dissolved in distilled water according to the material-liquid ratio of 1:40 (mass ratio), and then stirred with a stirring rotor at a speed of 1,000 r/min for 1.5 h. It was frozen at -18 ℃, and then thawed rapidly in a 37 ℃ water bath for 24 h. After repeating this procedure for four times, it was centrifuged at a high speed for 10 min at 10,000 r/min, and the absorbance at 620 and 280 nm was measured after taking the supernatant and diluting it with appropriate multiplicity.

1.2.2 Purification of algal blue proteins[17]

Take the crude extract of algal blue protein with the concentration of 5 mg/mL, slowly add ammonium sulfate solid to the saturation degree of 40%, and at the same time, carry out magnetic stirring until complete dissolution, stand at 4 ℃ for 2 h, then centrifuged at 10 000 r/min for 15 min, collect the precipitate, dissolve it in an appropriate amount of distilled water, and then freeze-dried after dialysis and set aside.

1.3 Research on storage stability of algal blue protein

1.3.1 Effect of temperature on the stability of phycocyanin[19]

30 mg of alginate was dissolved in 30 mL of citrate phosphate buffer at pH 5.0, 6.0 and 7.0, and incubated in 6 temperature gradients (20, 30, 40, 50, 60 and 70 ℃) for 30 min. The absorbance was measured at 620 nm after appropriate dilution, and the pigment retention rate was calculated. The pigment retention rate was calculated according to equation (1):

Pigment retention rate/% = ×100 Equation (1)

1.3.2 Effect of daylight illumination on the stability of phycocyanin [19]

Two groups of 1 mg/mL aqueous phycocyanin solution were taken, one group was irradiated under a single light source (sunlight) and the other group was stored away from light, and then diluted appropriately after 12, 24, 36, 48, 60, and 72 hours, respectively, and the absorbance value was measured at 620 nm to compare the changes in the retention rate of phycocyanin pigments.

1.3.3 Effect of pH on the stability of algal blue protein

Take 0.1 g of alginate powder and dissolve it in 100 mL of citrate phosphate buffer with pH value of 5.0, 5.5, 6.0, 6.5 and 7.0 respectively, there are 5 groups in total, and take samples at 30 min intervals to dilute appropriately, and measure the absorbance value at the wavelength of 620 nm, and then compare the changes of the preservation rate of the alginate pigment.

1.3.4 Effect of food additives on the stability of algal cyanoproteins [20-21]

Take 100 mL of algal blue protein solution with a concentration of 1 mg/mL, and add the following additives in order according to the maximum additive amount of food additives stipulated in GB 2760-2011 Standard for the Use of Food Additives: glucose (5 g), sucrose (5 g), sodium chloride (5 g), sorbitol (0.003 g), sodium benzoate (0.000 2 g), ascorbic acid (0.002 g), and sodium benzoate (0.000 2 g), and the following additives are added to the solution. 0.002 g). After 24, 48 and 72 hours of exposure to sunlight at room temperature and appropriate dilution, the absorbance value at 620 nm was measured to compare the changes in the retention rate of phycocyanin pigments. The effects of different concentrations of glucose and sodium chloride on the stability of algal blue protein were measured according to the above method. Select appropriate concentrations of glucose, sodium chloride and sorbitol and add them into the aqueous solution of phaeocyanin, and carry out the test according to the above method to observe the change of pigment retention rate.

2 Results and analysis

2.1 Effect of temperature on the stability of phycocyanin

The effect of temperature on the stability of phycocyanin is shown in Fig. 1.

As can be seen from Fig. 1, the pigment retention rate of algal blue protein decreased with the increase of temperature when it was placed at different temperatures for 30 min. When the temperature was 20 ℃

The pigment retention rate of alginate stored at 40 ℃ was almost unchanged; the pigment retention rate of alginate stored at 50 ℃ and 60 ℃ decreased by 11.68% and 20.71%, respectively, compared with that of the initial one after 30 min, and the pigment retention rate of alginate stored at 70 ℃ showed the greatest decrease, which was 58.58% lower than that of the initial one.

High temperature will destroy the structure of algal blue protein and cause its denaturation, resulting in a decrease in the pigment retention rate of algal blue protein. It can be seen from the results that phycocyanin has the highest and most stable pigment retention rate between 20 ℃ and 40 ℃. Therefore, high temperature storage should be avoided below 40 ℃.

2.2 The effect of light on the stability of phycocyanin

The effect of sunlight illumination on the stability of phycocyanin is shown in Fig. 2.

As can be seen from Fig. 2, under the irradiation of room temperature and single sunlight source, the pigment retention rate of the algal blue protein solution decreased greatly from 48 h. At the same time, the color fading was obvious, and the color gradually changed from sapphire blue to light blue from 48 h, and became almost colorless and transparent at 60 h. The pigment retention rate decreased by 59.31% compared with that at 0 h, and the rate of the pigment retention rate was only 29.26% of the initial one at 72 h. The color retention rate of the solution decreased from 0 h to 60 h, and the color retention rate of the solution was only 29.26% of the original one at 72 h. After 72 h, the pigment retention rate was only 29.26%. The pigment retention rate of phycocyanin stored at room temperature under the condition of light protection was higher than that of sunlight, but the effect was not great, and the pigment retention rate of phycocyanin at 72 h was 13.51% higher than that of sunlight. It can be concluded that the sensitivity of phycocyanin to heat is greater than that to light, but light also has a certain effect on the pigment stability of phycocyanin. Therefore, phycocyanin should be stored under light-proof conditions.

2.3 Effect of pH value on the stability of algal blue protein

The effect of pH on the stability of phycocyanin is shown in Fig. 3.

Figure 3 shows that the pigment retention rate of phycocyanin solution at pH 5.0, 5.5, 6.0, 6.5 was small, and the pigment retention rate was kept in the range of 95.49%~102.19%; and it can be seen that the phycocyanin was the most stable and the highest pigment retention rate was found at pH 6.0. At pH 7.0, the pigment retention rate decreased greatly, from 100 % to 87.46 % gradually. This may be due to the fact that the alkaline condition damaged the structure of phycocyanin, so it should be preserved in neutral condition instead of alkaline condition.

2.4 Effect of additives on the stability of algal blue proteins

The effect of food additives on the stability of algal blue proteins is shown in Fig. 4.

Additive type

Fig. 4 Effect of food additives on the stability of algal blue proteins

Fig.4 The influence of food additives on stability of phycocyanin

Figure 4 shows that the retention rate of phycocyanin pigments in phycocyanin solutions with different additives increased and then decreased during 72 h of storage at room temperature under sunlight. This may be due to the incomplete dissolution of phycocyanin at the beginning. The highest pigment retention was observed in the alginate with glucose, sorbitol and ascorbic acid, which decreased from the initial 100 % to 78.10 %, 69.08 % and 67.24 %, respectively, which was significantly higher than that of the blank group (50.90 %). This may be attributed to the fact that the additives can protect the color of the algal blue protein and increase its pigment retention rate. However, the solution of phycocyanin with ascorbic acid produced a large amount of precipitation. Therefore, glucose, sodium chloride and sorbitol were selected for further study.

2.5 Effect of glucose concentration on the stability of algal blue proteins

The effect of glucose concentration on the stability of phycocyanin is shown in Fig. 5.

As shown in Fig. 5, the color retention rate of glucose-added phaeocyanin increased after 24 h, and then decreased with time. This may be due to the color protection effect of glucose on phycocyanin. The pigment retention rate of the alginate without glucose did not change much after 24 h at room temperature. When the concentration of glucose was 10 mg/mL, the absorbance value of phycocyanin increased greatly after 24 h, and the pigment retention rate of phycocyanin increased by 16.15%, which was 12.62% higher than that of phycocyanin without added glucose; the pigment retention rate of phycocyanin with added glucose at 10 mg/mL reached 78.09%, which was 27.19% higher than that of phycocyanin without glucose. After 72 h, the color retention rate of the solution with 10 mg/mL glucose reached 78.09%, which was 27.19% higher than that of the solution without glucose, and then the retention rate of alginate color tended to slow down as the concentration of glucose solution increased. Therefore, for the purpose of cost saving, 10 mg/mL of glucose was chosen for the next study.

2.6 Effect of sodium chloride concentration on the stability of algal blue proteins

The effect of NaCl concentration on the stability of algal blue protein is shown in Fig. 6.

Fig. 6 Effect of sodium chloride concentration on the stability of algal blue protein

As can be seen from Fig. 6, the pigment retention rate of the alginate without NaCl remained almost unchanged after 24 h, while the absorbance values of the alginate with NaCl increased, which was attributed to the protective effect of NaCl on the color of the alginate to inhibit the denaturation of the alginate. The color retention rate of the solution with 10 mg/mL NaCl was significantly higher than that of the blank group after 72 h, reaching 75.90%, and then leveled off. Therefore, in order to save the cost of the experiment, 10 mg/mL NaCl was chosen for the next study.

2.7 Effects of sorbitol, sodium chloride and glucose on the stability of phycocyanin

The effects of sorbitol, NaCl and glucose on the stability of phycocyanin are shown in Figure 7.

Figure 7 shows the complex color protection effect of the three additives on phycocyanin. The pigment retention rate of the alginate solutions increased to different degrees after 24 h at room temperature under sunlight, which was attributed to the color protection effect of the additives. In the blank group, the pigment content of the alginate solution remained almost unchanged after 24 h, and then decreased rapidly; the absorbance value of the alginate solution with the addition of sorbitol, dextrose and sodium chloride increased the most obviously, which was 41.29% higher than that at 0 h, and 38.38% higher than that of the alginate solution without the addition of the additives; and the color preservation was 23.01% higher than that of the blank group at 72 h. The effect of color preservation was very obvious. After 72 h, the color preservation rate was higher than that of the blank control group by 23.01%, and the color preservation effect was obvious. The stability of sorbitol-added phycocyanin was second, and its pigment preservation rate was 19.09% higher than that of the blank control group after 72 h at room temperature under sunlight. This is due to the compound effect of sorbitol, glucose and sodium chloride on alginate to play a good role in color protection and preservation, which is better than several other combinations of additives. Therefore, sorbitol, dextrose and sodium chloride can be added as compound stabilizers in alginate at a mass ratio of 1 : 1 : 0.3.

2.8 Effect of three additives on the stability of algal blue proteins

The initial pictures of phycocyanin (without additive) and phycocyanin (with additive) at (4±5)°C and (25±5)°C are shown in Fig. 8, and the pictures of phycocyanin (without additive) and phycocyanin (with additive) at (4±5)°C and (25±5)°C after 14 d are shown in Fig. 9, and the effects of three additives on the stability of phycocyanin are shown in Fig. 10.

Figures 8, 9 and 10 show the changes in pigment content of phycocyanin after the addition of glucose, sodium chloride and sorbitol as stabilizers for 14 d. The pigment retention rate of phycocyanin solutions decreased with the increase of storage days and varied under different conditions. The pigment retention of phycocyanin solutions decreased with the increase of storage days, and the pigment retention varied under different storage conditions. The most suitable storage condition for phycocyanin solution was 4 ℃ with preservative, and its pigment retention rate only decreased by 30.21% after 14 d of storage, which was 54.5% higher than that of phycocyanin stored at 4 ℃ without additive. However, the pigment retention rate of the unadditive alginate solution was almost zero after 14 d of storage at 25 ℃, with almost total loss of phycocyanin, and the pigment retention rate of the additive solution was 16.1% higher than that of the unadditive one. The pigment retention rate of the additive solution was significantly higher than that of the unadditive one at 25 ℃ and 4 ℃, which was attributed to the excellent color protection and anticorrosive effect of the three additives on the phycocyanin. This is due to the fact that the combination of the three additives has a good effect on the color protection and preservation of phycocyanin. Therefore, alginate is suitable for storage at low temperature with additives.

3 Conclusion

Differences in temperature, sunlight and pH all affect the storage stability of phycocyanin, with temperature having the most pronounced effect on the stability of phycocyanin and sunlight having a lesser effect on the stability of phycocyanin.

Appropriate concentrations of sorbitol, dextrose and sodium chloride can obviously protect the color of alginate and preserve it, and do not affect its properties. In this experiment, the three additives were added into the aqueous solution of phycocyanin, and it was found that they had obvious improvement effects on the storage stability of phycocyanin pigments. The compound additives added to phycocyanin can be widely used in food, cosmetics and other fields, and has high application value.

References:

[1] Hedenskog G, Hofsten A V. The Ultrastructure of Spirulina platensis -A New Source of Microbial Protein[J].Physiologia Plantarum, 1970, 23(1):209- 216

[2] Belay A, Ota Y, Miyakawa K, et al. Current knowledge on potential health benefits of Spirulina[J]. Journal of Applied Phycology, 1993, 5(2):235-241

[3] Serena Benedetti, Sara Rinalducci, Francesca Benvenuti, et al. Pu - rification and characterization of phycocyanin from the blue-green alga Aphanizomenon flos-aquae [J]. Journal of Chromatography B, 2006, 833(1):12-8

[4] Jaouen P, Lépine B, Rossignol N, et al. Clarification and concentra- tion with membrane technology of a phycocyanin solution extracted from Spirulina platensis[J]. Biochemical Society Transactions, 1999, 13(12):877-881

[5] Cohen Z. Spirulina platensis (Arthrospira), Physiology, Cell-Biology and Biotechnology [J]. Quarterly Review of Biology, 1997 (3):353 - 354

[6] Jespersen L, Stromdahl L D, Olsen K, et al. Heat and light stability of three natural blue colorants for use in confectionery and bever- ages[J]. European Food Research & Technology, 2005, 220 (3/4): 261-266

[7] Yin Gang, Li Chen. Separation and purification of algal bile proteins and polysaccharides from Spirulina and product characterization [J]. Fine Chemical Industry, 1999, 16(2):10-13

[8] PENG Weimin, SHANG Shutian, FU Youlan, et al. Studies on the nature of bile protein in Spirulina obtususus[J]. Journal of China Agricultural University, 1999, 4(C00):35-38

[9] Hui Qiusha. Research overview of natural pigments[J]. Northern Pharmacology, 2011, 8(5):3-4

[10] GUO Fenghua,WANG Hui . Research on the extraction and application of natural pigments[J]. Shandong Food Fermentation , 2007, 36(4):36-38

[11] Ch R,González R,Ledón N,et al. C-phycocyanin: a biliprotein with antioxidant, anti-inflammatory and neuroprotective effects[J]. Cur- rent Protein & Peptide Science, 2003, 4(3):207-216

[12] Eriksen N T. Production of phycocyanin--a pigment with applica - tions in biology, biotechnology, foods and medicine[J]. Applied Mi- crobiology & Biotechnology, 2008, 80(1):1-14

[13] Fretland D J, Djuric S W, Gaginella T S. Eicosanoids and inflamma DOI: 10.3969/j.issn.1005-6521.2017.12.008

#phycocyanin #Spirulinaobtusususiae #phycocyaninpowder

[yieldfruit]

Shoyu eggs/ramen eggs have always been an absolute favorite of mine. I love black garlic ramen from a local restaurant and I adore having a delicious dish out and seeing if I can re-create at home. For this one, I just had the broth and eggs (no noodles, protein other than the egg, vegetables, etc.) The broth is so hearty and nourishing. The eggs are a perfect protein-packed complement that brings in substance and nutrition. Last night I set out to make it and, somehow by a sheer miracle, nailed the broth on my first try. I can't recall what specific measurements I used as I just did what I needed to as I made it to make it work/taste like the restaurant, but the eggs are a recipe I found online and it's the best recipe. I've eaten 5 eggs in less than 24 hours (so bad, but so good). In brackets below are my variations:

Ingredients:

▢ 6 eggs

▢ 1 Tablespoon vinegar - for easy peeling [I used rice vinegar because this is what I had on hand]

Ramen Egg Marinade:

▢ ½ cup water or stock

▢ 5 Tablespoons soy sauce

▢ 4 Tablespoons mirin - see Note 1 for substitutions [I used rice wine vinegar, a dash or two of sugar, and liquid coconut aminos]

▢ 2 teaspoons dark soy sauce - (optional for deeper color) [I used Tamari soy sauce]

Instructions:

Soft Boil Eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See Note 2. Stir the eggs in one direction for the first 30 seconds for an even cross section. 

Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate Eggs

Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag. Gently place the eggs inside the bag and squeeze the air out of the bag to ensure the eggs are covered in the marinade. Add more water or stock if needed. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste. Marinate in soy mirin mixture for up to 3 days in the fridge. 

Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

Notes:

Mirin substitutions - Mirin is a Japanese rice wine that's slightly sweet and acidic. For a non-alcoholic substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Otherwise replace with half sake and half water, with a pinch of sugar.

Boiling eggs - Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won't set in time. Stir in one direction for first 30 seconds for an even cross section. Room temperature eggs should be left on the counter for 30 minutes prior to boiling. 

Marination time - Ramen eggs can be marinated in the fridge for up to 3 days. They can be enjoyed 1 hour after marinating but will taste best the next day.

Storage - Store remaining eggs in the marinade for up to 3 days in the fridge.

Credit: Drive Me Hungry

My "black" garlic broth:

Reduced-sodium beef broth (Swanson, carton; probably 3-4 cups)

Heavy whipping cream (just a touch, to make it a bit creamy; maybe 1/4 cup)

Garlic butter seasoning (Aldi makes this particular one; maybe 2-3 tbsp.)

Chicken bullion seasoning (absolutely favorite is Maggi brand, the yellow container; maybe 3-4 tbsp.) I use this brand of seasoning for probably 75% of my cooking for flavor, but it has to be this specific brand as other bullions aren't the same.

Coconut aminos (liquid; not as salty/more thick and slightly sweeter than soy sauce; maybe 1-2 tbsp.; adds to the depth and richness of the broth)

Triple garlic aioli sauce (just a small amount; black garlic oil would have been better, but I didn't have it; 1 tbsp. max.)

1 tablespoon butter (because it's a savory/cream broth)

1 tablespoon sugar (to cut any acidity)

Water as needed to make it less strong

Mix everything and cook over low-medium heat. Further season/water down to taste.

[journeywithjenni]

Chicken fajitas are a fantastic option for meal prepping, offering a flavorful and nutritious choice that simplifies your weekly cooking routine. Here’s how to prepare them:

Ingredients:

• Protein: Boneless, skinless chicken breasts or thighs.

• Vegetables: A mix of bell peppers (red, green, yellow) and onions.

• Seasoning: A blend of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.

• Extras: Olive oil, lime juice, and fresh cilantro for added flavor.

Preparation Steps:

1. Marinate the Chicken: Slice the chicken into thin strips and marinate with olive oil, lime juice, and the seasoning blend. Let it sit for at least 30 minutes to enhance the flavors.

2. Sauté the Vegetables: In a large skillet over medium-high heat, sauté sliced bell peppers and onions until they become tender and slightly charred.

3. Cook the Chicken: In the same skillet, cook the marinated chicken until it’s fully cooked and has a nice sear.

4. Combine: Mix the cooked vegetables and chicken together in the skillet, allowing the flavors to meld for a few minutes.

Meal Prep Tips:

• Portioning: Divide the chicken and vegetable mixture into meal prep containers. You can pair it with sides like cilantro lime quinoa, cauliflower rice, or a fresh salad to keep the meal balanced and satisfying.

• Storage: Store the containers in the refrigerator for up to four days. When ready to eat, simply reheat in the microwave until warmed through.

• Customization: Feel free to add toppings such as avocado slices, shredded cheese, or a dollop of Greek yogurt when serving to keep the ingredients fresh and prevent sogginess.

Incorporating chicken fajitas into my meal prep not only saves time but also ensures I have delicious and healthy meals ready to go throughout the week.

[momcomfort]

Can Breast Milk from Different Pumping Sessions Be Mixed Together?

Breastfeeding is the preferred choice for many new mothers, as breast milk provides all the essential nutrients a baby needs and boosts their immune system. During daily feeding routines, many mothers encounter the question: Can breast milk from different pumping sessions be mixed together? This article explores this question and offers some useful advice for new moms.

Characteristics of Breast Milk from Different Pumping Sessions

Breast milk composition and properties can vary throughout the day. For instance, morning breast milk typically has higher protein and lower fat content, providing ample energy for the baby. In contrast, evening breast milk contains higher fat content, which can help the baby sleep better. These differences arise from the mother’s physiological rhythm and the changing needs of the baby​​​​.

Safety of Mixing Breast Milk

From a safety perspective, breast milk from different pumping sessions can be mixed, but several key hygiene principles must be followed:

Ensure Cleanliness: Always ensure that the breast pump and storage containers are clean and sterilized before and after each use to prevent bacterial contamination.

Proper Storage: Store breast milk in clean, sealed containers. Before mixing, ensure that all the breast milk has been appropriately refrigerated or frozen.

Temperature Control: Before mixing, make sure that all breast milk is at the same temperature. Typically, mix refrigerated milk with refrigerated milk and frozen milk with frozen milk​​​​.

Practical Steps for Mixing Breast Milk

Choosing a Breast Pump: Use a reliable breast pump, such as those from the KISSBOBO series. These pumps are not only efficient but also thoughtfully designed to preserve the nutritional components of the milk​​.

Storage and Mixing of Milk: Store the expressed milk in the refrigerator first, and once the temperature is consistent, mix the milk. It is advisable not to mix fresh milk with already refrigerated or frozen milk to maintain quality.

Storage Duration: Refrigerated breast milk should be used within 4 days, and frozen breast milk should be used within 6 months. Mixed milk should also be used as soon as possible to ensure no loss of nutritional content​​​​.

Important Considerations

Baby’s Acceptance: Some babies may be sensitive to the taste and temperature changes of mixed milk. Parents should observe their baby’s reaction and adjust feeding methods as needed.

Individual Differences: Every mother and baby is different. Before mixing breast milk, it is advisable to consult a pediatrician or breast feeding consultant for personalized advice.

In general, breast milk from different pumping sessions can be mixed, provided certain hygiene and storage principles are followed. By mixing breast milk correctly, babies can enjoy a more comprehensive range of nutrients, making breastfeeding more flexible and convenient. We hope this information helps new mothers manage breastfeeding better and ensure their babies grow up healthy and happy.

[junk0rex1cdrvgie]

Low calorie overnight oats recipe:

Ingredients (for one serving):

⅓ cup old fashioned rolled oats

½ cup unsweetened vanilla cashew milk or almond milk

3 Tablespoons plain fat-free yogurt, regular or dairy-free

1 teaspoon chia seeds

1 teaspoon zero sugar maple syrup , or 4-5 drops vanilla stevia

Pinch of cinnamon, optional

Dash of vanilla, optional

¼ cup fresh mixed berries, plus more for topping

Instructions:

Add oats, milk, yogurt, chia seeds, stevia, fresh berries and vanilla and cinnamon, if using into a jar or storage container with a lid.

Stir ingredients together.Place in the fridge overnight.

The next morning (or when ready to eat), remove lid and give oats a stir. If they seem too thick you can add a little more milk to loosen the mixture.

Top with more fresh berries and enjoy! You can eat the oats straight from the jar or pour into a bowl for serving.

Calories: 195kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 108mg | Fiber: 6g | Sugar: 5g

[science-lover33]

Exploring the Marvels of Biological Macromolecules: The Molecular Machinery of Life (Part 3)

Nucleotide Structure: The Building Blocks

Nucleotides, the monomers of nucleic acids, consist of three fundamental components:

1. Phosphate Group (PO4): Provides a negatively charged backbone for the nucleic acid strand.

2. Pentose Sugar: In DNA, it's deoxyribose; in RNA, it's ribose. The sugar moiety forms the framework of the nucleotide.

3. Nitrogenous Base: Adenine (A), Guanine (G), Cytosine (C), Thymine (T) in DNA, and Uracil (U) in RNA. These bases are responsible for the genetic code.

DNA (Deoxyribonucleic Acid): The Repository of Genes

DNA is a double-stranded helical molecule, with each strand composed of a linear sequence of nucleotides. It encodes the genetic information necessary for an organism's development, growth, and functioning. The Watson-Crick base pairing rules—A with T and C with G

DNA (Deoxyribonucleic Acid): The Repository of Genes

DNA is a double-stranded helical molecule, with each strand composed of a linear sequence of nucleotides. It encodes the genetic information necessary for an organism's development, growth, and functioning. The Watson-Crick base pairing rules—A with T and G with C—ensure DNA's complementary and faithful replication.

RNA (Ribonucleic Acid): From DNA's Blueprint to Protein Synthesis

RNA plays diverse roles in the cell, including serving as a messenger (mRNA) for protein synthesis, a structural component of ribosomes (rRNA), and an adapter molecule (tRNA) that brings amino acids to the ribosome during translation. Unlike DNA, RNA is often single-stranded and contains uracil (U) instead of thymine (T).

Genome Organization and Chromosomes

Genomic DNA is organized into chromosomes within the cell nucleus. These structures enable efficient storage, replication, and transmission of genetic information during cell division and reproduction.

Replication and Transcription

DNA replication ensures the faithful duplication of genetic material during cell division, while transcription converts DNA into RNA, providing a template for protein synthesis.

Translation

The cellular machinery, composed of ribosomes and tRNA, reads the mRNA code and assembles amino acids into polypeptides during translation, ultimately forming functional proteins.

Genetic Code

The genetic code, a triplet code of nucleotide sequences (codons), dictates a protein's sequence of amino acids. It is nearly universal, with only minor variations across species.

Epigenetics

Epigenetic modifications, such as DNA methylation and histone modifications, regulate gene expression without altering the underlying DNA sequence, pivotal in development and cell differentiation.

Macromolecular interactions are the essence of cellular life. Within the complex microcosm of a cell, countless molecules engage in precise and choreographed dances, forming intricate networks that govern every facet of biology. These interactions, governed by the principles of biochemistry, are the foundation upon which life's processes are built.

Amino Acids: The Building Blocks

Proteins are composed of amino acids organic molecules that contain an amino group (-NH2), a carboxyl group (-COOH), a hydrogen atom, and a distinctive side chain (R group). There are 20 different amino acids, each with a unique side chain that confers specific properties to the amino acid.

Primary Structure: Amino Acid Sequence

The primary structure of a protein refers to the linear sequence of amino acids in the polypeptide chain. The genetic information in DNA encodes the precise arrangement of amino acids.

Secondary Structure: Folding Patterns

Proteins don't remain linear; they fold into specific three-dimensional shapes. Secondary structures, such as α-helices and β-sheets, result from hydrogen bonding between nearby amino acids along the polypeptide chain.

Tertiary Structure: Spatial Arrangement

The tertiary structure is the overall three-dimensional shape of a protein, determined by interactions between amino acid side chains. These interactions include hydrogen bonds, disulfide bridges, ionic bonds, and hydrophobic interactions.

Quaternary Structure: Multiple Polypeptide Chains

Some proteins, known as quaternary structures, comprise multiple polypeptide chains. These subunits come together to form a functional protein complex. Hemoglobin, with its four subunits, is an example.

Protein Functions: Diverse and Essential

Proteins are involved in an astounding array of functions:

1. Enzymes: Proteins catalyze chemical reactions, increasing the speed at which reactions occur.

2. Structural Proteins: Proteins like collagen provide structural support to tissues and cells.

3. Transport Proteins: Hemoglobin transports oxygen in red blood cells, and membrane transport proteins move molecules across cell membranes.

4. Hormones: Hormonal proteins, such as insulin, regulate various physiological processes.

5. Immune Function: Antibodies are proteins that play a crucial role in the immune system's defense against pathogens.

6. Signaling: Proteins are critical in cell signaling pathways, transmitting information within cells.

Protein Denaturation and Folding

Protein Diversity: The vast diversity of proteins arises from the combinatorial possibilities of amino acid sequences, secondary structure arrangements, and three-dimensional conformations.

Nucleic acids, the remarkable macromolecules that govern all living organisms' genetic information, are life's quintessential molecules. These complex polymers of nucleotides play an unparalleled role in the storage, replication, and expression of genetic information, shaping the development, characteristics, and functions of every living entity on Earth. Let's embark on an exploration of the intricate world of nucleic acids.

Nucleotide Structure: The Building Blocks

Nucleotides, the monomers of nucleic acids, consist of three fundamental components:

1. Phosphate Group (PO4): Provides a negatively charged backbone for the nucleic acid strand.

2. Pentose Sugar: In DNA, it's deoxyribose; in RNA, it's ribose. The sugar moiety forms the framework of the nucleotide.

3. Nitrogenous Base: Adenine (A), Guanine (G), Cytosine (C), Thymine (T) in DNA, and Uracil (U) in RNA. These bases are responsible for the genetic code.

DNA (Deoxyribonucleic Acid): The Repository of Genes

DNA is a double-stranded helical molecule, with each strand composed of a linear sequence of nucleotides. It encodes the genetic information necessary for an organism's development, growth, and functioning. The Watson-Crick base pairing rules—A with T and G with C—ensure DNA's complementary and faithful replication.

RNA (Ribonucleic Acid): From DNA's Blueprint to Protein Synthesis

RNA plays diverse roles in the cell, including serving as a messenger (mRNA) for protein synthesis, a structural component of ribosomes (rRNA), and an adapter molecule (tRNA) that brings amino acids to the ribosome during translation. Unlike DNA, RNA is often single-stranded and contains uracil (U) instead of thymine (T).

Genome Organization and Chromosomes:

Replication and Transcription: DNA replication ensures the faithful duplication of genetic material during cell division, while transcription converts DNA into RNA, providing a template for protein synthesis.

Translation: The cellular machinery, composed of ribosomes and tRNA, reads the mRNA code and assembles amino acids into polypeptides during translation, ultimately forming functional proteins.

Genetic Code: The genetic code, a triplet code of nucleotide sequences (codons), dictates the sequence of amino acids in a protein. It is nearly universal, with only minor variations across species.

Epigenetics: Epigenetic modifications, such as DNA methylation and histone modifications, regulate gene expression without altering the underlying DNA sequence, pivotal in development and cell differentiation.

Macromolecular interactions are the essence of cellular life. Within the complex microcosm of a cell, countless molecules engage in precise and choreographed dances, forming intricate networks that govern every facet of biology. These interactions, governed by the principles of biochemistry, are the foundation upon which life's processes are built.

[neuroflexzone]

Transforming Your Fridge Into a Landscape of Nutritious Art

I never thought I’d say this, but I love my fridge. Not just for what it holds, but for how I’ve completely reimagined the way I organize it. What used to be a chaotic cold box of forgotten leftovers and expired produce has transformed into a landscape of nutritious art—and it’s changed my relationship with food for the better.

Here’s how I planned it out:

1. Visibility Is Key

The old saying “out of sight, out of mind” couldn’t be truer when it comes to food. If I don’t see it, I forget it exists. That’s why I’ve made transparency a guiding principle for my fridge organization. I take foods out of opaque packaging and transfer them into clear meal prep containers or glass bowls. This way, when I open the fridge, I can immediately see what’s available—no more mystery boxes lurking in the back!

2. A Symphony of Convenience

This setup isn’t just about aesthetics; it’s about function. When everything is visible and easily accessible, grabbing a healthy snack or throwing together a quick meal becomes a joy, not a chore. Prepping fruits, veggies, or even cooked grains and proteins in advance and storing them in clear containers means I’m more likely to reach for wholesome options rather than defaulting to something less nutritious.

3. Less Waste, More Gratitude

An unexpected benefit of this system has been a dramatic reduction in food waste. When my fridge was disorganized, things would get pushed to the back and forgotten. Now, I can see everything at a glance, which means I’m more mindful of using what I have before it spoils. It’s deeply satisfying to know I’m honoring the food I bring into my home.

4. The Fridge as Art

There’s something uniquely inspiring about opening my fridge and seeing everything beautifully arranged. It’s like a landscape of color and texture—greens, oranges, reds, and yellows layered and stacked thoughtfully. This visual harmony brings me joy and motivates me to keep it organized. It’s not just storage; it’s self-expression.

5. Why This Matters

This intentional approach to fridge organization has done more than streamline my kitchen routine; it’s deepened my connection to what I eat. I feel more excited to cook, more inspired to nourish myself, and more at ease knowing I’m making the most of my groceries.

If you’re looking to build a better relationship with your fridge—and with food in general—I can’t recommend this system enough. Think of it as an extension of self-care, a practice in mindfulness, and, yes, a little creative outlet. You might be surprised at how much joy a well-organized fridge can bring!

How do you organize your fridge? Let’s swap tips