#protein storage container | Explore Tumblr posts and blogs

regular-gnome · 28 days ago

Note

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

#and consider the absolute body horror that is transmutation #imagine how it has to feel on the border of skin that is being turned to stone when nerve endings cant send what is happening #but can send the numbness of “there is something super wrong” like in severe frostbite #both must feel like tissue dying #tw body horror #i did not use that one in a moment #In the begining i had a concept that it all saves the same way like a doll so diffrent archivists would have diffrent methods #like Anatomist using scrolls Wayfarer drawings and so on but then realised that would be super unhandy when a book carries more info #and its easier to fix a doll than a scroll so settled on this #thats also why in the comic where Way damaged creature they were turned into a doll Way was just very unexperienced with archiving spells #Collection Incomplete au #the owl house #owl house #toh #the collector #toh collector #toh archivists #the archivists #toh collectors #ask #i took sleeping meds before writing this safe to say they didnt work

51 notes · View notes

imitationgame77 · 6 months ago

Text

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.

#the murderbot diaries #Perihelion's Crew #perihelion #murderbot #system collapse #network effect #meta

27 notes · View notes

cosmogyros · 28 days ago

Text

(from an FB post of mine four years ago)

For those who don’t already know, the Google Translate app has a “live translation” feature where you can aim your phone’s camera at some text you don’t understand and the text will show up on your phone screen, magically translated. The thing is, if your hand doesn’t stay perfectly still while aiming your camera at the text in question, the translation will constantly change.

I bought some peach oolong milk tea the other day. It came as a whole set of ingredients: tea bag, peach syrup, milk tea powder, and red beans. Although making milk tea is pretty straight-forward, I always like to read the instructions, just in case. Only problem was, the instructions were in Chinese. So I pulled out my trusty Google Translate app and aimed it at the cup.

The translations were hopping around all over the place! They kept changing so fast I didn’t have time to read the first one before it was gone, replaced with an entirely different translation! So I had to start freezing the translation (there’s an option to do that) in order to read it.

I was then faced with the problem that the translations were… well, you’re about to see what they were like. So I screenshotted each one and then kept hitting “Continue translation” in order to get more versions to compare and contrast.

(Transcriptions after the read-more)

Image 1 transcription:

naichashike Appearance design: 201 01930566304 The product contains scales, Li Cai Malong milk tea (milk tea / Guoti Beverage) Glucose syrup, refined continuation (Taxi fatty acid ester, stearic acid milk) e. (First-line), food capital, silica], self-sand mark, 16 ice chips Etc. 10. Food additives (Xin San Wu Zhu 1. Class , Heide. Ingredients water, fruit Fructose syrup, brown sugar, food There are decorating the sea, the sourness, the bear falling, the Yamanashi room case, the tiger belt), Ingredients for red bean buns, red small E, From sugar, water. Preparation method Add about 450 liters of 8 degrees X Shangshapo water to the cup in the mall Add milk tea powder, black syrup, and red beans and mix until completely dissolved, like one Department of Zhiyu Niuyi product approval, GBTXe, no 8 Body dragon tea ingredients, oolong tea 100 product executive standard: G8T selection The date of your birth this week: mark the dry storage method on the film Chubi Shiye t8 wide (8 grams of milk tea powder, grams of black syrup, rainbow bag 3g with dragon tea bag) Friendly reminder that if there is bulging or floating, clear the chicken Competition hotline: 40-679-98 Hong Kong Deer Fish Roll Industrial Co., Ltd. (awarded to invest in production” Hongkong Lu Jao Xiang houstial Ca.Lt Fresh hes: The school district at 610 Bingshu Road, Mongkok, Kowloon, Hong Kong, POSIS-19Rooms 1318-19, Holwood Paa tONathan Road, MongkOk. Kowicon, A Producer Luyuxiang Beverage Shijiazhuang Co., Ltd. Production license number, SC1061301110086 Zhoubei Zi, Shijiazhuang City, Chenyao Town, Laicheng District Shijiazhuang City, Hebei Province Editor: C50086 *When you are hot, Nutrition

***

Image 2 transcription:

Tea juice. naichashike Appearance design: 201930566304 Name: Peach Oolong Dragon Milk Tea (Milk Tea Solid Dumplings) Pulp, refined vegetable oil, whey Sodium protein acid, mono- and diglyceride fatty acid esters, stearic acid milk sodium), (Dipotassium acid chloride), food flavor, silicon dichloride] Peach powder 1%, food additive (three phosphate), Water, fructose syrup, brown sugar, food wine Sodium cellulose, citric acid, caramel color, Potassium sorbate, acesulfame potassium), will Red bean bun ingredients: red bean, taken from sand, water. Preparation method: million 2 Place the meeting place into the cup, add about 450 ml of hot water above 85 degrees, and soak 200 million with a lid. Add milk tea powder, black syrup, about red beans and stir until the gold is dissolved, and it becomes a cup of fragrant Peach Oolong Milk Tea. Product implementation standard: GBT29602 (Note: does not include tea room Oolong tea ingredients: 100% Oolong tea, product implementation standard: GBT24890g Period: 12 monthsProduction date: mark the storage method on the shrink film and place it on the limit Net content: 123 grams (65 grams of milk tea powder, 35 grams of black syrup, plus grams of red bean bags Malong tea bag 3g) Friendly reminder: if there is bulging or agglomeration, please write the title on the scripture page Customer Service Hotline: 400-679-9885 Hongkong Lujiaoxiang Industrial Co., Ltd. (authorized production) HongKong Lu Jao Xiang ndustrial Co. Ltd. Address Addres: Hollywood Commercial, No.610, Mong Kok, Kowloon, Hong Kong P01318-19 Rooms 1318-19, Hollywood Paza bIUNathan Road, MonaKok, Kowloon, Fi Manufacturer: Lujiaoxiang Drink Shijiazhuang Co., Ltd. Product production license number, SC106113011100846 H, Loudi Town, Laicheng District, Shijiazhuang City, Hebei Province Shijiazhuang City, Hebei Province Zip code 050035 *Beware of hot drinks Nutrition

***

Image 3 transcription:

R tea wave. naichashike Appearance design patent number: 201930566304 Counterfeit Bidong *Product name: Peach Malone Milk Tea (Milk Tea Solid Drink) Linde Power: Non-dairy creamer (glucose syrup, refined vegetable oil. Vegetable oil, whey powder, milk Sodium protein acid, mono- and diglyceride fatty acid ester, sodium stearoyl lactate 1In the taste of dipotassium), food flavor, dioxide], Baishalou, full time Powder 16, peach powder 19%, food additive (phosphoric acid tri), 5 Spice black syrup ingredients: water, fructose syrup, brown sugar, food additives Hovin sodium, citric acid, caramel color, potassium sorbate, acesulfame potassium), food flavor material. Red bean bun with the world: red bean, from sugar, water. Preparation method: real horse 1 Put the bag into the cup and add about 450 ml of hot water above 85 degrees to the lid and brew for 2 minutes. Add milk tea powder, black syrup, and red beans and stir until the gold is dissolved, and it becomes a cup of fragrant Peach Oolong Milk Tea. Product implementation standard: GBT29602 (Note: does not include strips Malong tea ingredients: 100% oolong tea, product implementation standard: GBT24890. : 2 months production date: mark on the shrink film storage method: put in layer juice Net content: 123 grams (65 grams of milk tea powder, 35 grams of black syrup, and red bean buns are (Package 3 grams) Friendly reminder: if there is bulging or agglomeration, please use some skin Customer Service Hotline: 400-679-9885 Antler Lane, Hong Kong Industrial Co., Ltd. (authorized production) hongKong Lu Jiao Xiang Industrial Co. Ltd. -NUSS: Sakoran Lane, 610 Mijiao Road, Mong Kok, Kowloon, Hong Kong 01318-19 Rooms 1318-19, Holywo Plaza an Road, Monajok, Kowloon. Hk Lujiaoxiang Drink Shijiazhuang Co., Ltd. Production license number: SC1061130111008 Loudu, Luancheng District, Shijiazhuang City, North Province Yangshi Dubei Langshui 4 P place: Shijiazhuang City, Hebei Province Zip code 050035 when you drink hot drinks Nutrition

***

Image 4 transcription:

Outside Beichalang. naichashike Design 1930566304.8 imitation map *, peach oolong milk tea (milk tea solid beverage) Ingredients: non-dairy creamer (grape pulp, refined vegetable oil, whey powder, milk N g dipotassium), food flavor, silicon dioxide], white sugar, full fat Set material 1%, 1% peach powder, food additives (tricalcium phosphate), edible aroma machine Fengtang Ci ingredients: water, fructose syrup, brown sugar, food additives (manufacturer None, citric acid, caramel color, potassium sorbate, acesulfame potassium), food flavor [Bean bag ingredients: red bean, white sugar, water. Preparation method: bird dragon tea Add about 450 ml of hot water above 85 degrees to the cup and steep for 2 minutes. After mixing the tea powder, black syrup, and red beans until completely dissolved, it becomes a cup of shampoo Oolong milk tea. Production standard: GBT29602 (Note: Tea bags are not included. Tea ingredients: 100% oolong tea, product implementation standard: GBT24690, 2 months production date: mark on the shrink filmStorage method: store in a cool and dry place Net content: 123g (65g milk tea powder, 35g black syrup, 20g red bean bag, (Package 3 grams) Friendly reminder: if there is bulging or agglomeration, please consult with Jinger Hotline: 400-679-9885 Gang Lujiaoxiang Industrial Co., Ltd. (authorized production) gong Lu Jao Xang Industrial Co. Ltd. Adhress: No. 610 Mijiao Road, Hong Kong, Hong Kong, can be eliminated, 18-19Rooms 1318-19, Hollywood Plaza dhan Road, Mongkok. Kowloon, HN T, Lujiaoxiang Drink Shijiazhuang Co., Ltd. Food hygiene License number: SC10613 0613011100846 Beibo, Xiyangshi Village, Loudi Town Shijiazhuang City, Hebei Province Zip code 050035 *Beware of hot mouth when hot drinks, Nutrient composition 1282 dry coke 24 grams

***

Image 5 transcription:

naichashike

Appearance design patent number: 201930 663043 home See tea (milk tea and egg body drink Heavy plant powder [Glucose syrup, refined plant , Single, double Ganbin refers to acid bloom, hard Xuetan (Issued the second material), food flavor, silica], Taiwan, Ran etc. 1, honey powder 1 food additives ( Black ceremony pulp, water, fructose award, black,, There are Fazhouying, if sour, no agricultural color, sorbic acid, acesai 1 Smell it, put it, about adzuki beans, white sand = sugar, water. Reconstituted prescription Add 50ml of goose water above 85 degrees to the one that has been added, soak in a lid Add tea powder, black seed pulp, red E Albilan to complete the solution, and it is a fragrance Mijiu Majian milk tea production standard GBT29602 is not new Oolong tea ingredients: Oolong tea 1000e, the most professional standard GBT242 Monthly production date: mark the storage method of receipt and storage Net content: 13 grams (8 grams of milk tea, 5 grams of black, red beans added Oolong tea bag 3 grams) Friendly reminder: If there is a phenomenon of swelling or decisiveness, Qingyudongbuyhuang 400-679-9885 Hong Kong Luwu Na Industrial Co., Ltd. (right production) Hongkang Lu Jao Xang hdustra Co. Ltd Adtess, 610 Wangwu Mijiao Road, Kowloon, Hong Kong FUS18-19EROMS 1318-19, Holwcod Peza Nathan Rad MongKok. Kowicon. HK Ishijiayu Co., Ltd. produces substandard products of real deer anxious incense Dongwen production license resistant to transmission number, SC1061301110080 Gaifeng, Loudi Town, Laiyu District, Shijiazhuang City, Hebei Province. Shijiazhuang City, Hebei Province Feeling Editor: 05005 *Watch out when you drink

***

Image 6 transcription:

Chaji outside.

naichashike

6304.8 Counterfeiting must be investigated Product name: Peach Malone Milk Tea (milk tea solids) Ship ingredients: non-dairy creamer [glucose syrup, refined vegetable oil, whey state Emulsifier [Sodium caseinate, mono- and diglyceride fatty acid esters, stearoyl to) (Dipotassium acid gas), food flavor, silicon dioxide], self-sugar, Quanlian Red powder 1%, peach powder 1%, food additives (tricalcium phosphate), meeting opportunity spices. Black syrup ingredients: water, fructose syrup, brown sugar, food additives (Huangtianji Sodium cellulose, citric acid, caramel color, potassium behenate, acesulfame potassium), edible fragrance painting material. Red bean bun ingredients: red bean, white sugar, water. Preparation method: Put the bag into the cup and add about 450 ml of hot water above 85 degrees to the lid and steep for 2 minutes. Add milk tea powder, black syrup, and red beans and stir until completely dissolved, serving as a cup of fragrant Peach Oolong Milk Tea. Product implementation standard: GBT29602 (Note: Does not include tea from. Oolong tea ingredients: 100% Oolong tea, product implementation standard: GBT2480. Period: 12 monthsProduction date: Mark on the shrink film Storage method: Keep in a cool and dry place Net content: 123 grams (65 grams of milk tea powder, 35 grams of brown sugar, 0 dong Oolong tea bag 3g) Friendly reminder: if there is bulging or agglomeration, please adjust it in Jingtong Customer Service Hotline: 400-679-9885 Shigang Lujiaoxiang Industrial Co., Ltd. (authorized production HongKong Lu Jjao Xiang ndustrial Co. Lo Cdres: He Jie Room Industry, 610 Nai Road, Mong Kok, Kowloon, Hong Kong PD1318-19 Room Rooms 131819, Holywoo0r laza, aUNathan Road, Mongkok, Kowloon. Hk Supplier: Lujiaoxiang Drink Shijiazhuang Co., Ltd. Food production license number Soup: SC1061130111 11100846 Granted by Laicheng District, Shijiazhuang City, Hebei Province Xiyang City Village North Boshui, Boshui Moyuan West Shijiazhuang City, Hebei ProvinceZip Code 0L*Be careful when you drink hot Nutrition 1 item The most Iron self

***

Image 7 transcription:

Tea party.

naichashike

Huguan Design Credit: 201930566304.8 imitation, Enta said: Mide Oolong Milk Tea (Milk Tea Solid Drink Seal) Milk tea powder ingredients: Zhiqiangmo [Portuguese has stable pulp, refined plant method, Milk powder,: (Single and double glycerol, stearoyl lactate, iron test) Sillica], from granulated sugar, whole Si When tea she 1%, peach powder 16, food add n: combined product additives (phosphoric acid tri), food with fragrance spices. Ingredients for children: water, fruit pulp, brown sugar, food additives ( Ansul sodium, citrate acid, burnt color, potassium behenate, acesulfame) Edible incense Packed ingredients: red bean, sun sand, water. How to prepare The blood shortage is put into the cup, add about 450ml of hot water above 85 degrees, and make 24 If you add milk tea powder, black syrup, red beans and stir until completely dissolved, it becomes a cup of fragrant Peach Oolong Milk Tea. Product executive standard: GEBT29602 (Note: there is no pretense. Oolong tea ingredients: Oolong tea 100%. Product standard: GBT28 Period: 12 monthsProduction date: each injection of shrink filmStorage method: put in the dry Net content: 123 grams (65 grams of milk tea powder, 35 grams of black syrup, 20 grams of red beans Oolong tea bag 3 grams) Friendly reminder: If there is any skipping or knotting phenomenon, please go to the wrong business chicken Customer Service Hotline: 40-679-9885 Hongkong Lujiaoxiang Industrial Co., Ltd. (authorized production) iongKong Lu Jao Xiang Industrial Co Ltd Address Adires: Hollywood Commercial, 610 Mission Road, Mong Kok, Kowloon, Hong Kong Rooms 1318-19, Hoywood P 610Nathan Road, MongKok, Kowioon. HR Manufacturer: Lujiaoxiang Drink Shijiazhuang Co., Ltd. Food production license input number, SC10613011100846 North oil and water volume of Xifeng City, Loudi Town, Lucheng District, Shijiazhuang City, Hebei Province Origin: Shijiazhuang City, Hebei Province, Lang Editor: 05008 *Beware of hot mouth when drinking on a boat Nutrition Per 100 grams 1282 dry coke 15

#bad translations #translation #language humor #language #langblr #google translate #cosmo gyres

9 notes · View notes

helen0086 · 8 days ago

Text

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

#healthy food #veganfood #health products #healthy eating #vegetarian

9 notes · View notes

awideplace · 5 months ago

Text

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.

#personal #black garlic ramen #shoyu eggs

14 notes · View notes

science-lover33 · 1 year ago

Text

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

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

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

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.

#science #biology #college #education #school #student #medicine #doctors #health #healthcare #genetics #genetic engineering #science nerds #dna activation #new dna

24 notes · View notes

materialsscienceandengineering · 2 years ago

Photo

Mycelium Materials

Mycelium are the root-like structure that make up the bulk of most fungi (whereas mushrooms are the fruiting bodies), consisting of branching, thread-like structures. While mycelium has been used in other materials applications, including furniture and construction, the focus of today’s post is on its potential in packaging, as a replacement for polystyrene (Styrofoam) and other plastics.

As biomaterials, mycelium contain lipids, proteins, polysaccharides, and chitin. When combined with agricultural waste, as is typical for the production of mycelium packaging, cellulose and lignin are included, increasing the rigidity of the resulting material.

To form the shapes needed for packaging, such as in the images above, mycelium is simply grown in molds until they reach the desired shape/size, then heated to halt any further growth. The only other material necessary is a substrate for the mycelium to grow into, which can be most types of agricultural waste as mentioned above. It only takes a matter of days to grow the mycelium. The resulting product is compostable and biodegradable, however, it should be noted that that also limits the lifespan; mycelium packaging cannot be used for long term storage, as it will begin to degrade.

Mycelium packaging is already out in the world: Dell uses mycelium packaging when shipping their computer parts, and has since 2011; while IKEA has made the commitment to switch over. Ecovative uses hemp hurd as their substrate, creating packaging that is both fire- and water-resistant.

Sources/Further Reading: ( 1 - image 1 ) ( 2 - image 2/4 ) ( 3 ) ( 4 ) ( 5 - image 5 ) ( 6 )

Image sources: ( image 3 )

#Materials Science #Science #Mycelium #Fungi #Biomaterials #Packaging #MyMSEPost

75 notes · View notes

timeisamarmaladeconstruct · 7 months ago

Note

Super random, you don't know me lol, but I was looking through the notes of the most common breakfast post and I was wondering if you'd be willing to share your breakfast cookie recipe. I've been wanting to make some but the one recipe I tried I didn't like, and I haven't been motivated to look for another one

i actually love this ask and that's partly because @averymayhemeveryday just asked me for this a few days ago and i typed it all up into a discord server we're in, so i'm just editing that braindump into a slightly neater recipe and including the pictures i took on my most recent batch. still, i made this up from nowhere and i cook on vibes, there is precious little exact measurement in here so you will have to do your own experimenting and figure out what you like.

recipe is Long so it's under the cut

step one: soaking your grains

i mix about two cups old fashioned oats, a couple tablespoons or so of chia seeds, about a cup of unsweetened applesauce, and enough (oat) milk/water to get it fairly loose, then let it sit in the fridge for at least a few hours to let the liquid soak into the grains. overnight is better. i've done it for over 24 hours and i really like the texture i got. i tend to mix in a bit of instant coffee granules at this point for taste and caffeine content, maybe a tablespoon or two. you can add cinnamon or other spices before or after soaking, i think i've done it both ways. iirc em said they put in cardamon after soaking and wished they did it before so it would soak into the grains more.

step two: mixing in the rest of your stuff

after soaking, i put in a generous amount of peanut butter, maybe like a third/half cup? i don't measure it at all really, just scoop it in. sometimes i add a bit of molasses, you could do brown sugar too. might be nice to do that before soaking so it soaks into the oats, idk i don't think i've tried it. usually like a big spoonful. i frequently do mini chocolate chips, but i usually do sweetening OR chips, not both, that's just a lot of sugar. then if it's too stiff i put a bit more water or milk in, i get it a little looser than traditional cookie dough but still thick enough to hold together.

left picture is straight out of the fridge after soaking, right is ready to bake

step three: baking

i use a cookie scoop but if you don't have one a spoon is fine it's just more work, flatten them down because without any butter or some kind of fat they won't flatten themselves, you can pack them onto a cookie sheet tightly cause they won't rise or spread, whatever shape you put them into the oven in, they will stay that shape and size. bake about 25 minutes at 375f. might want to check them at 20 depending on your oven. they get a bit brown around the edges when they are done. i use two cookie sheets stacked together, it's a trick my mom taught me that decreases the risk of burning the bottoms.

EDITING THIS TO ADD: please grease your cookie sheet or use parchment paper you do not want to try to bake something without any fat in it and then get it totally stuck!

notes:

i find that it makes enough to eat 6-7 a day for a week, i keep them in the fridge so they don't try to mold or anything, i just split them out into individual storage containers so i just grab one each day and eat on the way to work. i usually take the container out of the fridge the night before so i'm not eating them cold because that's a misery tbh.

for the weekend i usually crumble up that day's portion into a bowl and mix in more applesauce and milk so it's a bit of variety.

my friend em doesn't like peanut butter so we talked about ways to replace that for texture, since it helps it hold together in addition to adding protein. obviously another nut butter or sunbutter would be great if you need to eliminate it for allergy reasons. we talked about using cream cheese instead and i tried that this week, that's the batch those pictures are, i used half a 16oz block and still put in a little peanut butter, and honestly it may be the best batch i've made yet.

honestly it just now, as i am editing this for tumblr, occurred to me that you could add an egg or two in place of pb for protein+holding them together. i'm allergic to eggs so i didn't think of it before and i'm not sure how the texture would be but it might be worth a try.

this week's cream cheese variation, baked, with bonus roasted veggies that were in the oven at the same time, sunday is batch cooking in my house cause i never have any energy (or executive function) by the time i get home from work on weekdays.

they really are more of a cookie by shape than anything, the texture is not at all what a traditional cookie would be, but i quite enjoy them. even on the weeks that they don't turn out quite as well, it's something to nibble on the way to work and i'll eat practically anything half awake at 730am if it means i won't be shaking with hunger halfway to lunch. this week they are so good i am really sad when i reach the end of the day's portion and i will for sure be doing cream cheese again.

#cooking #food #recipes #when i wasn't working last year i was doing overnight oats every day and honestly i think these were inspired by that more than anything #it's very similar to what i was doing then except made into a solid format to eat on the go #em please feel free to add your comments from you trying it too if you like #please don't judge me for my ancient battered hand-me-down cookie sheets i don't even notice how ugly they are #until i'm taking pictures to show someone else ofc #also if you want to ask about the roast veggies i can do those too and it will be SIGNIFICANTLY shorter than this so-called recipe

7 notes · View notes

mehilaiselokuva · 1 year ago

Text

Amazing Fin-Swe-Eng food packaging word list

Produced by my question on how much Swedish one could pick up from just reading the Swedish one encounters in Finland! It's a lot even if you don't live in the Swedish-speaking area. This isn't even all, expect more lists like this!

Ainesosat - Ingredienser - Ingredients Ravintosisältö - Näringsinnehåll/Näringsdeklaration - Nutritional Content Energia - Energi - Energy Rasva - Fett - Fat Josta Tyydyttynyttä - Varav Mättat Fett - Of Which Saturated Fat Hiilihydraatit - Kollhydrat - Carbohydrates Josta Sokereita - Varav Socker - Of Which Sugars Proteiini - Protein - Protein Suola - Salt - Salt Per Annos - Per Portion - Per Portion Virvoitusjuoma - Läskedryck - Soft Drink Makeissekoitus - Sötsaksblandning - Assorted Sweets Mansikka - Jordgubbe - Strawberry Sitruuna - Citron - Lemon Hedelmä - Frukt - Fruit Mehu - Saft/Juice - Juice Täysjyväkaura - Fullkornshavre - Whole Grain Oats Jauho - Mjöl - Flour Hiutale - Flingor - Flakes Vesi - Vatten - Water Sokeri - Socker - Sugar Vehnäjauho - Vetemjöl - Wheat Flour Siirappi - Sirap - Syrup Hiiva - Jäst - Yeast Vihannekset - Grönsaker - Vegetables Tomaatti - Tomat - Tomato Jauheliha - Nötfärs - Minced Meat Margariini - Margarin - Margarine Maito - Mjölk - Milk Jauhe - Pulver - Powder Sipuli - Lök - Onion Valkosipuli - Vitlök - Garlic Mausteet - Kryddor - Spices Porkkana - Morot - Carrot Yrtit - Örter - Herbs Muna - Ägg - Egg Keksi - Kex - Cookie Täytekeksi - Fyllda Kex - Cookie With Filling Kreemitäyte - Krämfyllning - Cream Filling Vaniljanmakuinen - Med Vaniljsmak - Vanilla Flavored …makuinen - Med Smak Av… - …flavored Saattaa Sisältää��jäämiä - Kan Innehälla Spår Av… - May Contain Residues Of… Kuidun Lähde - Fiberkälla - A Source Of Fiber Laktoositon - Laktosfritt - Lactose Free Vegaaninen - Vegan - Vegan Sisältää Makeutusaineita - Innehäller Sötningsmedel - Includes Sweeteners Pantti - Pant - (Deposit For Returning Bottle) Paino - Vikt - Weight Kpl - St - Pcs Kappalemäärä - Antal - Quantity Kuluttajapalvelu - Konsumentservice - Consumer Service Säilytys - Förvaring - Storage Parasta Ennen - Bäst Fore - Best Before Valmistuspäivä - Tillverkningsdag - Date Of Manufacture Valmistuttaja - Producerad För… - Manufactured For… Katso Tölkin Pohja - Se Burkens Botten - See Bottom Of Can Kansi - Lock - Lid Etiketti - Etikett - Label Muovirasia - Plastburken - Plastic Box Pääty - Kortsidan - Gable/End Pussinsulkija - Påsförslutare - Bag Sealer Lajittele Metallina - Sorteras Som Metallförpackning - Sort As Metal Kartonki - Kartong - Cardboard Muovipakkaus - Plastförpackning - Plastic Packaging Luokka - Klass - Class Valmistaja - Tillverkare - Producer Pakkaaja - Förpackare - Packer Alkuperämaa - Ursprungsland - Country Of Origin Säilytetään Kuivassa Ja Viileässä - Förvaras Torrt Och Svalt - Stored In A Dry And Cool Place Huoneenlämpö - Rumstemperatur - Room Temperature Avattuna - Öppnad - Opened Tiiviisti Suljettuna - I Tätslutande Förpackning - Tightly Sealed Tarjoiluehdotus - Serveringsförslag - Serving Suggestion Lue Lisää - Läs Mer - Read More Puhdas - Ren - Clean Kotimainen - Inhemsk - Domestic Other - Annan - Other

#finnish #langblr #langblog #learning #language #finland #study blog #suomi #suomen kieli #suomi kieli #svenska #swedish #sverige #pakkoruotsi #tvåspråkiga land

33 notes · View notes

aerinofdreamlightvalley · 10 days ago

Text

Here's a quick tour of my storage scheme! It essentially has three tiers:

Tier 1: Main home storage, which is basically the "inbox" and gets cleared out at the end of every session. I have player houses and the vintage chests scattered at strategic points for easy pocket clearing

Tier 2: Chests in my main house. I want my main house to be like a fancy hotel/high-rise, so I try to have the storage blend a bit. Essentially I keep 1-2 stacks of each material here. When I hit a full stack, I pull it out an either sell it or move it to...

Tier 3: Overflow storage in another house. This is only for the most commonly used items like wood and core recipe ingredients.

Pics!

Welcome to the lobby! House storage is in the front right corner. That aquarium has 1 stack of each fish A-P. (Fish P-Z are in an aquarium in the bar, which is the room on the left.)

The back room here is an office/break room.

Storage from left to right:

2 stacks of each fruit in the white chest

2 stacks of each veg in the wood chest

1 stack of each protein, dairy, and seafood in the fridge

2 stacks of each spice (and 1 stack each of tea leaves) in the smaller wood chest

1 stack each of ore and ingots in the safe

The second floor is the restaurant. In one of the front fridges I have two stacks of each EI vegetable, and the other one has a bit of overflow from the downstairs fridge. The rear fridge is not currently in use.

The back room on the second floor is the storage room.

Potion cupboard contains potions and manuals

Yellow chest contains 1 stack each of timebending materials. Excess is dismantled or sold

Brown chest contains 2 stacks each of crafting materials

Concrete wardrobe contains 1-2 stacks of refined materials (fabric, glass, vials, etc)

This room on the 4th floor is going to be the jewelry store, but I haven't gotten around to decorating. The left chest has 2 stacks of each regular gem, and the right chest has 1 stack of each shiny gem.

And finally, one of the overflow rooms (they're all like this). Mostly alphabetized, with their contents represented on the floor of each. The goal is to fill each wardrobe completely. Excess beyond that is sold.

And that's it! I find this works well for me, allowing me to keep enough on hand while not having to spend a huge amount of time organizing or hanging onto stuff that will never get used.

How about you, what's your storage scheme? Are you gonna change it up for the new DLC?

#ddlv #disney dreamlight valley #dreamlight valley #video games

2 notes · View notes

johnsonschamamakayi1 · 22 days ago

Text

"The Best Diet Plan for Quick Weight Loss: Easy and Effective"

Click here to watch a video

Are you looking for a diet plan that will help you lose weight quickly without making you feel deprived or stressed? Finding the right balance between eating enough and cutting calories can be challenging, but with the right strategy, you can achieve fast and sustainable results. In this article, we’ll walk you through an easy and effective diet plan designed for quick weight loss while ensuring you stay healthy and energized.

1. Start Your Day with Protein

Kick-start your metabolism by including a high-protein breakfast in your routine. Protein helps you feel full longer, reduces cravings, and prevents overeating later in the day. Eggs, Greek yogurt, or a protein smoothie are excellent choices for a morning meal.

Why it works: Protein is harder for your body to digest, so it burns more calories just processing it. Plus, it helps preserve muscle mass while you lose fat.

2. Focus on Whole Foods

The best way to cut calories and lose weight quickly is by focusing on whole, unprocessed foods. These include fruits, vegetables, lean meats, whole grains, and healthy fats like avocados and nuts. Processed foods, on the other hand, are often high in sugar, unhealthy fats, and empty calories that hinder weight loss.

Why it works: Whole foods are nutrient-dense, meaning they provide lots of vitamins and minerals without packing in too many calories.

3. Portion Control: Eat Smaller, Frequent Meals

Instead of three large meals, aim to eat smaller, balanced meals throughout the day. This keeps your metabolism active and helps prevent hunger pangs, which can lead to overeating. You can have 4-5 smaller meals, each containing protein, healthy fats, and fiber-rich foods.

Why it works: Eating more frequently keeps your blood sugar levels stable, reducing the likelihood of cravings and energy dips.

4. Cut Out Sugary Drinks and Empty Calories

One of the easiest ways to lose weight fast is by eliminating sugary drinks like sodas, energy drinks, and sweetened teas. These beverages add hundreds of empty calories to your diet without keeping you full. Instead, opt for water, herbal teas, or black coffee.

Why it works: Cutting out sugary drinks alone can save you a significant number of calories, making it easier to create a calorie deficit for weight loss.

5. Incorporate Healthy Fats

While it may seem counterintuitive, eating healthy fats can actually help you lose weight. Healthy fats like those found in avocados, olive oil, and nuts help you feel fuller longer, preventing overeating. They also support heart health and reduce inflammation.

Why it works: Fats take longer to digest, which helps keep hunger at bay and supports overall weight loss goals.

6. Drink More Water

Staying hydrated is crucial for weight loss. Drinking water before meals can help you eat less by making you feel fuller, and it also aids digestion. Aim for at least 8 glasses of water a day and replace sugary drinks with water whenever possible.

Why it works: Water helps control your appetite, boosts metabolism, and flushes out toxins that can hinder weight loss.

7. Limit Carbohydrate Intake

Reducing your carbohydrate intake, especially refined carbs like white bread, pasta, and pastries, can help you lose weight quickly. Instead, focus on complex carbs like quinoa, sweet potatoes, and oats that are rich in fiber and digested more slowly.

Why it works: Complex carbs provide lasting energy and prevent spikes in blood sugar, which can lead to cravings and fat storage.

8. Add More Fiber

Fiber is your best friend when it comes to quick weight loss. It helps keep you full and aids digestion, ensuring your body processes food more efficiently. High-fiber foods like vegetables, fruits, legumes, and whole grains are essential for any effective diet plan.

Why it works: Fiber-rich foods slow down digestion, helping you feel full and satisfied with fewer calories.

9. Avoid Late-Night Eating

Late-night snacking can sabotage your weight loss efforts. After dinner, close your kitchen for the night to avoid consuming unnecessary calories. If you get hungry, stick to light, healthy snacks like a piece of fruit or a handful of nuts.

Why it works: Eating late at night can lead to extra calorie consumption and disrupt your body's natural fat-burning process while you sleep.

10. Stay Consistent and Track Your Progress

While it’s important to follow a structured diet plan, it’s equally crucial to be consistent and patient. Use a food journal or an app to track what you’re eating and how much, so you can stay within your calorie goals. This helps you stay accountable and make adjustments as needed.

Why it works: Tracking your meals ensures you stay on target with your goals, and it’s easier to spot areas where you might be slipping.

Sample Meal Plan for Quick Weight Loss

Here’s a sample meal plan to guide you on your quick weight loss journey:

Breakfast: Scrambled eggs with spinach and avocado

Mid-morning snack: Greek yogurt with berries

Lunch: Grilled chicken salad with mixed greens, olive oil dressing, and a small portion of quinoa

Afternoon snack: A handful of almonds or carrot sticks with hummus

Dinner: Baked salmon with steamed broccoli and sweet potato

This plan is high in protein, fiber, and healthy fats, all of which are key to quick, sustainable weight loss.

Conclusion: Achieve Your Weight Loss Goals Quickly and Healthily

Losing weight quickly doesn’t mean sacrificing your health or well-being. By following this easy and effective diet plan, you can shed pounds while nourishing your body with the nutrients it needs. Focus on whole foods, control portions, and stay consistent to see the results you’re after. Remember, quick weight loss is achievable with the right plan in place!

If it's helpful please 🙏 like, share and follow up for more content like this one

#health and fitness #how to lose weight #health tips

2 notes · View notes