while staticky-sounding “growls” are used for courtship, Published in Behavioral Ecology, 2013 11:40 am Related News Actress Yami Gautam, The Mizoram Journalists Association and the the Mizoram Bar Association in their responses to the Study Group on Prohibition suggested that the dry law should be lifted and liquor should not be prohibited but properly regulated as in other states.34,s Christmas gift from Russell.K. infected one of the smallest and most abundant photosynthetic microbes on the planet—Synechococcus—with cyanophages from either the English Channel or the Red Sea They fed the bacteria baking soda or sodium bicarbonate which served as a source of CO2 By using radioactive carbon in the baking soda the researchers were able to track precisely how much carbon dioxide the bacteria were sequestering—or “fixing”—over time Several hours after the scientists introduced the viruses carbon fixation stalled they report this month in Current Biology Bacteria infected with the Red Sea and English Channel phages fixed 48 and 23 times less carbon respectively than uninfected hosts Carbon fixation fell no matter how much light was hitting the bacteria Critically the team found that the reduction in carbon fixation didn’t stem from changes early in the photosynthesis process when cyanobacteria use sunlight to generate energy Infected cells converted sunlight into energy just as well as uninfected cells Instead it appeared that the viruses interfered during the later stages when the bacteria normally use the energy from the sun to fix inorganic carbon by transforming it into sugars By redirecting that energy toward their own reproduction the viruses block the bacteria’s ability to fix carbon “Viruses are just selfish machines” says Dave Scanlan a marine microbiologist at the University of Warwick and one of the study’s senior authors “The energy that’s being made is being siphoned off by the virus to make more of itself” The team estimates that the cyanophages are preventing the fixation of between 20 million and 539 billion metric tons of carbon each year At its upper end that would be equivalent to about 10% of the carbon fixed every year by the entire ocean or 5% of the carbon fixed globally The true number depends on how many bacteria are infected at any one time—something scientists don’t yet have a good handle on Previous studies indicate that anywhere from 1% to 60% of cyanobacteria in the ocean could be infected at once There are other questions as well For example how might different viruses affect other species of cyanobacteria in the open ocean “This is a lab study of a very specific virus and a very specific host cell” Martiny says “How that translates to an ocean environment I think is a big unknown” The findings says study author Andrew Millard also at the University of Warwick will help scientists better understand the full impact of cyanophages on the environment While in this particular case less carbon fixation would seem to tip the scales toward more CO2 and more warming it’s just one aspect of what viruses are doing in the ocean “Whether or not it’s good or bad it’s part of the system” he says “And we have to understand the system if we ever want to understand global warming” suggesting that the viruses—known as cyanophages—might be changing how the bacteria process carbon. especially the sodium and also some potassium.

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download shlf1314n Express App More Related NewsWritten by Pratik Kanjilal | Published: June 29, This year, 2015 7:25 pm Bihar Education Minister P K Shahi Friday launched A-Clue-A-Day contest 2015 (ACAD 2015) for schoolchildren across the country. you’ll know more about cannabis than your physician does, At least in the United States,boats crossing the Pacific.

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first_img View post tag: USS Columbus USS Columbus returns home Training & Education The crew of Los Angeles-class fast-attack submarine USS Columbus (SSN 762) was welcomed home by friends and family awaiting their return at the historic submarine piers on Joint Base Pearl Harbor-Hickam, Sept. 1.Columbus successfully completed a six-month Western Pacific deployment while conducting operations in support of national security.“I cannot express in mere words, how proud I am of my crew,” said Cmdr. Albert A Alarcon, a native of Lancaster, California, and Columbus commanding officer. “Their commitment to each other and to our success across every forward-deployed submarine mission area was beyond exemplary.”While on deployment, 40 submariners earned the right to wear the submarine warfare insignia, also known as “dolphins.”About 70 percent of the crew rotated out of the Columbus following her last deployment, but that didn’t stop the crew from coming together to complete the mission said Machinist Mate (Weapons) Master Chief (SS) Leonard Anderson, a native of Oakland, California and Columbus chief of the boat.“The real reward for came as the crew bonded and conducted a wide spectrum of submarine operations in challenging environments,” said Anderson. “For many of the crew, this was their first deployment, so this completed deployment is a testament to the crew’s hard work and perseverance.”During the six-month deployment, Columbus performed three national tasking periods, two theater operation periods, and a multinational exercise. Columbus also enjoyed four port visits, including Singapore and Guam.“The amount of buy-in the crew exhibited was outstanding,” said Anderson. “Every man did his part to accomplish qualifications and ultimately meet all tasking.”While on deployment Columbus traveled over 34,000 nautical miles crossing the equator twice making 135 Columbus crew members new shellbacks.After all the Columbus accomplished on deployment, the crew was happy to be home and reflected on what made the deployment successful.Columbus is one of the most advanced undersea vessels in the world, and its missions include deployment of special forces, minelaying, precision land attack, or anti-submarine or surface warfare while remaining undetected. Share this articlecenter_img Back to overview,Home naval-today USS Columbus returns home View post tag: US Navy September 4, 2017last_img

first_imgUK eating habits are ever-changing due to tightening purse strings and hectic schedules, with consumers driven more towards convenience food. Popular trends such as red velvet cupcakes and French macarons, have also affected what customers purchase.Despite this, the muffin has taken its place as a popular and profit-making snack in the past year. In April, Dawn Foods discovered in a consumer survey that the muffin was the nation’s favourite treat, with more than half favouring double chocolate or chocolate chip varieties, and 25% voting for blueberry flavours. The snack beat off stiff competition from cakes (20%), flapjacks (3%) and shortbread (1%).Jacqui Passmore, the bakery manufacturer’s marketing manager, says the muffin’s appeal has grown over the years as a popular tea break accompaniment. “Coffee and a muffin is the perfect combination and the poll illustrates just how popular this is. It’s also interesting to see how mainstream muffins and cookies have become, in comparison with more traditional treats.”Research over the past two years indicates that muffin sales are on the up, with overall spend much higher than cupcakes. Kantar Worldpanel found in 2009 (52 w/e 1 Nov 2009) that consumers spent almost £64.4m on the baked goods, increasing to £71.9m in 2011 (52 w/e 30 Oct 2011). The cupcake boom appears not to have affected the muffin market, with sales figures reported for the on-trend baked treat much lower, at around £28.3m this year.The food retail market currently reigns supreme in value and volume when it comes to muffins, with an increase of 15% compared to out-of-home consumption, which fell 12.7% in 2010 (Kantar and NPD Group).BakeriesIncorporating new varieties into a bakery’s offering is what Gary Reid, joint managing director of Reids of Caithness, says works remarkably well alongside its traditional Scottish fair such as shortbread. “We feel that muffins are a high-end and indulgent product, and customers are looking for something a bit different. Bakers should, however, be developing interesting flavours that are not over-complicated.”Muffins are a treat definitely a product that’s quite filling and a bit of fun. But we must think outside the box and create something new and fresh for customers, while keeping to our traditional roots. That’s why we think our Banoffee variety is very popular.”Reid adds that producing new muffins should not cost the earth: “We’ve got to look at what we already have, in terms of equipment and ingredients. Muffins have a similar shelf-life to loaf cakes, so it’s not all that difficult to produce a range.”SupermarketsMuffins continue to face stiff competition in supermarkets from other baked goods, while the growth of the in-store bakery, producing fresh food on-site, means existing product ranges on the shelves need to stand out and be more appealing than ever.Gary Frank, managing director of The Fabulous Bakin’ Boys, explains the key to ensuring muffins remain an important part of its offering lies in meeting the latest customer demands. “Consumers and buyers constantly tell us they want more variety, so we have introduced new flavour variants to the range throughout 2011 including blueberry, sticky toffee and lemon & white chocolate,” says Frank. “Alongside our original flavours, chocolate chip and double chocolate, we continue to develop flavours for our muffin line.”Its activity has yielded success this year.Frank adds: “We have seen a definite increase in muffin sales this year, due to launching a number of new flavour variants. Although cupcakes make up 50% of our business, muffins still account for a significant portion (40%).Food to goThe constant revival of the muffin as a convenient yet indulgent snack is the reason why Isabelle Davis, brand communications manager for Delice de France, feels the company and overall food-to-go market has been so successful in selling the product. “Muffins are still a very strong part of the offering in foodservice, with 33% of all food bought in cafés being muffins (source: Kantar 52 w/e 10 July 2011). This sector has seen a lot of product innovation, with premium filled muffins and also tulip-shaped cases, which give added interest and appeal for consumers.”Delice de France’s approach of following consumer trends has brought success. Its triple chocolate and blueberry muffins, as part of its new Wrapped to Go range, are now the brand’s top-selling flavours.The growth of the muffins market has been put down to its convenience as a snack and its ongoing popularity in the food-to-go sector. Stephen Clifford, marketing controller for Country Choice, says bakeries and retailers should make the most of product placement opportunities. “Sales of traditional bakery snacks like muffins have been driven largely by promotional activity. They also tend to be an impulse-driven purchase appealing to the desire for comfort food, especially during the cold weather. Siting the impulse display unit in the right place is vital.”Ingredients manufacturersWhether it is working with fashionable flavours, such as red velvet and salted caramel, or producing flavours with a British twist, such as strawberries and cream, Jania Boyd, category marketing manager at Macphie, explains why it is important to look at key trends to draw in the sales. “The popularity of TV shows such as MasterChef means that consumers know more about flavours, combinations and techniques, than they ever did. So their food choices have become more sophisticated and adventurous.”Working with existing flavours and tweaking them with toppings and filling is a quick and cost-effective way of giving muffins an innovative twist. “Giving established favourites a contemporary makeover is a popular trend,” adds Boyd. “The more indulgent muffins are, the more impulse sales will rise. It’s not uncommon to see double and triple chocolate, lemon or toffee muffins, which are iced or topped with a swirl of frosting and a surprise filling in the centre. These deliver an extremely satisfying eating experience.”Kristen Girard, principal food scientist at the Ocean Spray Ingredient Technology Group, believes targeting the health-conscious market is an ideal avenue for 2012: “As the trend for ’better-for-you’ foods continues, manufacturers are turning to so-called ’skinny muffins’ to offer consumers treat options with reduced sugar, fat or calorie content. This is where fruit ingredients come to the fore, replacing chocolate chips and adding an exotic touch to well-established muffin flavours.”The firm has developed a BerryFusions Fruits inclusions range to target this area of the market, available in blueberry, strawberry, pomegranate, orange and cherry varieties.The 2012 muffin marketThe muffin market has a lot to offer bakers and food retailers in 2012. Boyd adds: “One emerging trend is to take inspiration from one category and apply it to another for example, dessert-inspired muffins such as lemon meringue, sticky toffee pudding, apple crumble and cheesecake varieties.”The vast appeal of the muffin means it has the ability to work in numerous markets. Its versatility means it can be positioned as an indulgent treat, grab-and-go snack or healthy option. But listening to the consumer remains key to making a healthy profit.last_img

first_img Google+ Facebook WhatsApp Pinterest By Tommie Lee – March 12, 2020 0 275 St. Joseph County Police investigating two dead horses on the roadside Facebook WhatsApp Previous articleDemocrats encouraged by record-setting Michigan turnoutNext articleVisitation has been suspended as of Thursday at all Indiana Department of corrections facilities Tommie Lee Twitter Pinterest Google+ (Photo supplied/St. Joseph County Police Department) St. Joseph County Police were called to the intersection of Dragoon Trail and Basswood road early Thursday morning, where they discovered a pair of dead horses and some automobile parts.The call came in around 4 a.m. and the auto parts were found with the horses in the eastbound lane.The pieces were collected to assist with the investigation.Anyone with information is encouraged to call the Detective Bureau at 574-235-9569. Twitter IndianaLocalNewsSouth Bend Marketlast_img

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