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Pata-de-vaca/Cow's Paw
ID: Bauhinia variegata
Medium-sized tree (ranging from 5 to 9 meters in height). It usually has a tortuous trunk, 30 to 40 centimeters in diameter. Tree much sought after by bees, due to its exuberant flowering, the pata-de-vaca goes far beyond a plastic beauty.
Belonging to the Bauhinia genus, with various shapes and flowers, here's a tip: pay attention to its leaves. If they have the exact shape of a cow's paw (hence the name), it is more important than beautifying or even bringing shade to an environment.
This species contains chemical compounds capable of helping to fight diabetes and other diseases, usually extracted from its leaf, flower and bark. In the case of Bauhinia variegata, of Indian and Chinese origin, which has white, pink or purple flowers, an important property was discovered: it has a protein similar to insulin, the hormone produced by the pancreas, which is fundamental in the process of controlling the rate of blood glucose. It is also widely used in landscaping. But there are native species. In addition to the exotic ones (case in point), there are more than 300 species, some very similar to each other.
Single Use
A lollipop is a kind of candy that consists of hard sugar that has been melted on a stick with glucose.
The sugar is usually brightly colored and also contains flavourings , for example a synthetic flavoring that resembles strawberry , cherry or orange . Sometimes the sugar is transparent, sometimes cloudy or completely opaque. Variants of the lollipop are the licorice lollipop or salmia lollipop, cola lollipop and the chewing gum lollipop. Also exists the popsicle, which is made of water ice .
On another occasion I have already published a photo of this flower here on Flickr. Now I do it again as it is another plant that blooms in the middle of winter, filling our parks and gardens with beauty and charm.
Pata-de-vaca (Cow's paw) / Bauhinia variegata is a medium-sized tree (from 5 to 9 meters tall) with a tortuous trunk measuring 30 to 40 cm in diameter. Due to the morphology of its leaves, similar to the shape of the paws of bovine animals, it is commonly called Pata-de-vaca.
It is a tree much sought after by bees, due to its exuberant flowering, but the pata-de-vaca goes far beyond a plastic beauty, as this species contains chemical compounds capable of helping to combat diabetes and other diseases, generally extracted from its leaf, flower and bark.
In the case of Bauhinia variegata, of Indian and Chinese origin, which has white, pink or purple flowers, an important property was discovered: it has a protein similar to insulin, the hormone produced by the pancreas, fundamental in the process of controlling the rate of blood glucose.
It is also widely used in landscaping. But there are native species. Adding to the exotic (case in question), there are more than 300 species, some very similar to each other.
It usually blooms from July and stays that way for three months.
The species is a pioneer and important in the regeneration of degraded forests.
Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose caramelizes at 110C (230F).
- The Science of Cooking
Wishing you the sweetest Christmas of all,
Yes Baklava is on pastry its always served on our Christmas table,
No matter how many cookies, chocolates I make I never forget to make that.
What we have here my friends is a photograph of a genuine UFO base - yes I fully realise that is difficult to accept , but what I say to you is listen to the proof and then I think you will have little choice but to agree if you don’t mind.
I was walking across the mountain and stepped off the road hoping to enjoy a can of orange. I was about to open it when my attention was drawn by a faint humming sound accompanied by a rhythmic beeping. I pulled out my powerful little monocular and was able to ascertain that it appeared to be coming from this cloud, then, after a few seconds, imagine my surprise when a straight out of the movies UFO emerged from this very cloud and as it did so the beeping ceased. It was a classical flying saucer though very sleek and hi-tech looking with an iridescent reflecting chrome finish that appeared to take on different hues.
It seemed to know it was being observed and glided swiftly and almost silently to within about 10 metres of me. I thought it was going to land but when it was about 20 feet off the ground, to my surprise, a rope ladder fell down from the under carriage and down which, an architypical alien grey descended. Well, I say architypical, he was exactly like one of the greys in the movies except he wore a uniform that was uncannily similar to those worn aboard the Starship Enterprise in the early Star Trek episodes, and on the left breast the letters WEF were embroidered. Also, he wasn’t entirely hairless, he had hair on his head which was also completely grey, of almost the same tone as his skin and fashioned into a comely quiff. If I were a sporting man I should wager it was a wig.
He scuttled up to me, he was about 4 feet tall and he said….
“Greetings! Are you local?” His lips didn’t move at all as he spoke for he did not have any - the words appeared directly in my head somehow.
“Yes I am” I replied cautiously.
“Do you know if there is an ironmongers nearby - we need to make ship repairs….”
I told him I did not know of one and even if one did exist I didn’t think a backwoods ironmonger would be of much help to an interstellar hi-tech craft capable of light speed no doubt. He seemed to consider this but looked at me as doubtfully as any alien grey could and then suddenly asked for a drink of water. I reached for my water bottle and he then said he only liked rose flavoured water and when I told him I only had natural water he again considered this before appearing to become agitated and furtively looking to left and right, then behind before suddenly shooting forward, snatching the can of unopened orange from my hand and shooting back to the rope ladder with a startling speed that belied his size, and, no sooner had the ladder swiftly returned him to the craft than it tore off back towards the cloud above. I just had time to lift my monocular and see it disappear back into the cloud once again accompanied by the beeping sound which I presume was some kind of hazard warning signal - vision would be poor in a cloud.
So there you have it, you see the UFO craft clearly came out of and returned to this cloud which I photographed - ergo, it is a UFO base, which I am sure you can now see, probably a major one too - the Brecon Beacons mother-hub I wouldn’t doubt. It was not there the next day.
I was a bit miffed tbh, you know, pilfering my only can of orange and all that, so I decided to report it - I didn’t think the rainbow police would be much interested so I telephoned a local UFO monitoring group but alas, as with almost everything else these days they too appeared not fit for purpose, and not much interested. He asked me just two questions about this whole UFO incident - 1 - what was the brand of orange drink, and 2 - was it loaded both barrels with caffeine, graphine oxide and glucose? I hung up.
On another occasion I have already published a photo of this flower here on Flickr. Now I do it again as it is another plant that blooms in the middle of winter, filling our parks and gardens with beauty and charm.
Pata-de-vaca (Cow's paw) / Bauhinia variegata is a medium-sized tree (from 5 to 9 meters tall) with a tortuous trunk measuring 30 to 40 cm in diameter. Due to the morphology of its leaves, similar to the shape of the paws of bovine animals, it is commonly called Pata-de-vaca.
It is a tree much sought after by bees, due to its exuberant flowering, but the pata-de-vaca goes far beyond a plastic beauty, as this species contains chemical compounds capable of helping to combat diabetes and other diseases, generally extracted from its leaf, flower and bark.
In the case of Bauhinia variegata, of Indian and Chinese origin, which has white, pink or purple flowers, an important property was discovered: it has a protein similar to insulin, the hormone produced by the pancreas, fundamental in the process of controlling the rate of blood glucose.
It is also widely used in landscaping. But there are native species. Adding to the exotic (case in question), there are more than 300 species, some very similar to each other.
It usually blooms from July and stays that way for three months.
The species is a pioneer and important in the regeneration of degraded forests.
World Diabetes Day is the primary global awareness campaign focusing on diabetes mellitus and is held on November 14 each year.
“Don't let yourself fall, you gotta pick yourself right up and strive to do better and be better! Think positive. Don't let the Diabetes control you! You control the Diabetes! Be strong because someways might be tough but you are tougher!”
― Tiffany Danczak
I have been on the borderline since last year and since then I always try to take care of what I eat and watch over my daily routine. I always carry this device with me just in case. This photo is one shot, handheld with two table lamps for lighting. Less than 3" including negative space. For Macro Mondays "EDC"
Through the fence at the park.
Happy Fence Friday!
p.s. If I've been missing anything the last few weeks, please forgive me. It's been harder than I thought taking care of Ruffy's diabetes. Today, I'm going in to learn to do a blood glucose curve on her. Arg.
A new life has begun on the forest floor. Only seconds after this photo was captured, the late afternoon sun found this fern and breathed life into it with its sugar generating rays. During photosynthesis a plant consumes water, carbon dioxide, and light energy, and produces glucose and oxygen. It does this by capturing light coming from the sun and, through a series of reactions, uses the sun's energy to help build a sugar molecule called glucose. . . . .Sigma 18-200mm f3.5-6.3 DC OS HSM
Papayas grow in tropical climates and are also known as papaws or pawpaws. Their sweet taste, vibrant color, and the wide variety of health benefits they provide make them a popular fruit.
The possible health benefits of consuming papaya include a reduced risk of heart disease, diabetes, cancer, aiding in digestion, improving blood glucose control in people with diabetes, lowering blood pressure, and improving wound healing.
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Talking can help you think differently about diabetes. Relating to other people with diabetes could bring positive changes and help you work through daily challenges, like diet and exercising.
If you have pre-diabetes or diabetes, self-testing your blood sugar (blood glucose) can be an important tool in managing your diabetes and preventing complications. I had pre-diabetes last year; talking and asking helped me a lot. For those that never saw a lancet before, here a little info about them.
"Lancets are small needle-like medical supplies. With a lancet, you can make a tiny prick in your skin to obtain a few drops of blood for testing in a diabetic monitor. Lancing devices are used with lancets. Most have a spring action that allows the lancet to move quickly enough to pierce the skin."
Macro Mondays "Medical"
Thank you very much for your kind comments and visit, much appreciated! 💕
-SOOC-
The fruit is known as a date.[1] The fruit's English name, as well as the Latin species name dactylifera, both come from the Greek word for "finger," dáktulos, because of the fruit's elongated shape. Dates are oval-cylindrical, 3–7 cm long, and 2–3 cm diameter, and when unripe, range from bright red to bright yellow in colour, depending on variety. Dates contain a single seed about 2–2.5 cm long and 6–8 mm thick. Three main cultivar groups of date exist: soft (e.g. 'Barhee', 'Halawy', 'Khadrawy', 'Medjool'), semi-dry (e.g. 'Dayri', 'Deglet Noor', 'Zahidi'), and dry (e.g. 'Thoory'). The type of fruit depends on the glucose, fructose and sucrose content
Urgut is a town in the Samarqand Region of Uzbekistan and the capital of Urgut District. It is known for the grove of plane trees, some of which are more than 1000 years old. Urgut is located in mountainous areas.
Urgutlik (also known as Urguti in Tajik) people are a subgroup of ethnic Uzbeks who track their ancestry to people from a town of Urgut. There are almost 500,000 people who describe themselves as Urgutlik. Urgutlik people frequently use Tajik words in their daily conversation. Majority of the population speak Tajik and Uzbek.
Urguti people are heavily involved in basic mercantile trading in their respective locations and in farming. In the town craftsmanship is also well-known which has been maintained traditionally throughout the centuries.
Urgut's biggest market with varied and relatively inexpensive merchandise attracts folks even from Samarkand, the capital of the Region.
Nawat is a traditional Uzbek crystallized sugar that is served with tea, sometimes instead of regular sugar or caramel. Nawat is made from concentrated sugar syrup or grape juice with the addition of certain spices. Hot syrup is poured into large boilers, in which the threads are stretched horizontally, around which the sugar crystallizes. Nawat has different shades: from whitish to light yellow and dark brown. It can be added to tea or enjoyed in the mouth, like a candy. Nawat, consists of pure glucose and fructose and has a number of health benefits. People use it as lozenges for cough and sore throat, drink with green tea as a folk remedy for many diseases. Nawat has a warming effect, gives strength and energy, is useful in hypothermia and colds.
Parwarda (national Uzbek caramel) - traditional Uzbek sweets in the form of a white small pillow, sprinkled with flour. Parwarda contains only sugar, flour, lemon juice or citric acid. First, the sugar is boiled with a caramel mass, then white candies are formed and these are rolled into flour. The procedure is quite time-consuming (below you can watch the video: how to prepare parwarda).In Parwarda, sometimes herbal additives or spices are added, which give the sweets not only delicate colors and refined flavors, but also healing properties.
This special edition (Winter edition) has been found and bought in 2017 and forgotten in my cellar... One month ago it has been opened... delicious.... the best Leffe ever drunk..... :-)
.....
"Une palette de saveurs flamboyantes délicatement épicées"
.....
"Een flamboyant smaakpalet met kruidige toetsen">/i>
Leffe has worked hard to show off the Oregon Mount Hood hop to its best advantage by brewing Leffe Royale Mount Hood, a rich, chewy IPA, and what better way to enjoy it than with a six-litre keg to share.
Pouring copper-gold with a small white head, this Leffe is full of herbal, malty notes, with spice and hops. On the tongue, there’s a delicious mix of caramel, fruit, spice, hops, and toasted malt that will leave you thoroughly satisfied.
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THE HISTORY OF THE LEFFE BREWERY
The history of the Leffe brewery started in 1152 with the foundation of Notre-Dame de Leffe. This abbey was inhabited by Premonstratensian canons, monks for whom the values of charity, welcome and hospitality were at the heart of their way of life. Many pilgrims were able to find refuge in Leffe Abbey.
Then in 1240, the canons decided to build a brewery in order to serve a healthy and refreshing beverage.
In addition to offering a better welcome to pilgrims, the brewery was also a response to health problems. In the Middle Ages, the lack of means to check the cleanliness of the water could not ensure that it was drinkable. This was not the case with beer because the fermentation stage of beer production involves boiling the water to convert glucose into alcohol. This process killed off all microbes, making beer a safe drink. This greatly reduced the risk of contamination despite plague and typhus epidemics.
Like the Cistercian monks, the Premonstratensians were just as hard-working and skilled with their hands at work in the fields and on the farms. One of the Leffe Fathers took over the administration and care of the Leffe brewery. Very quickly, the beers brewed were successful and the growing needs necessitated the moving of the mill and brewery to the Leffe Abbey grounds. This is how the brewing tradition of Leffe began.
For more informations:
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VERY IMPORTANT:
drink responsibly
do not drink if you're behind the wheel
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“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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Please don't use any of my images on websites, blogs or other media without my explicit written permission.
© All rights reserved
Today I did something that I haven't done in a long time: take a day off to make photos of passenger trains. Passenger. Trains. Really.
The intercity trains between Schaarbeek and Kortrijk are still hauled by vintage 21 and 27 series locomotives. These machines are about my age and as such I've known them all my active railfanning life. They are being gradually withdrawn though, and this realizing was one of the factors deciding to spend a day chasing them. Another important factor being that I had found a lot of nice spot between Oudenaarde and Zottegem during my bicyle rides, but I didn't make photos there yet.
With the locomotives oriented on the Kortrijk-side of the trains, they would only show a sunny face in the afternoon. The morning I spent picturing 2 freight trains on locations I wanted to try out for a while.
More photos on railscapes.blog
Every year we celebrate 4 July Birthdays together, used to be in our home but for a while now we do it at my Brother in laws home,
This is new creation by yours truly, 1 of 5 items that I made,
Wrapped similar to Greek Tiropites, the filling is ground Pistachios with special almond paste and cinnamon,
When it comes out of the oven it takes a good soaking with my favorite Greek syrup,
#AbFav_GREEN_ 🍀
BOUND TO LIKE IT
Stems of Daffodils, I bundled them with a raffia bow...
Stems have four main functions which are:
* Support for and the elevation of leaves, flowers and fruits. The stems keep the leaves in the light and provide a place for the plant to keep its flowers and fruits.
* Transport of fluids between the roots and the shoots and blooms .
* Storage of nutrients.
* The production of new living tissue. The normal life span of plant cells is one to three years. Stems have cells called meristems that annually generate new living tissue.
The leaves are the primary food-making part of the plant. Leaves absorb carbon dioxide from the air, combine it with water that comes through the roots of the plants to make food (a sugar molecule known as glucose), and release oxygen into the air.
Hope you like these energetic image, thanx for your time and visit, M, (*_*)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
daffodil, stems, green, raffia, bow, bound, bunch, energy, studio, colour, studio, square, leaves, Iris, peony, tulip, "conceptual art", design, black-background, NIKOND7000, "Magda indigo"
© Leanne Boulton, All Rights Reserved
Street photography from Glasgow, Scotland.
Thank you for sharing your comments and favourites on my photography. I am grateful to you all.
Stay safe in this crazy world and keep taking photos.
This is a bracket fungus growing on a large Ash tree and it's the 2nd year that I've noticed it.
In it's early stages it's an acidic yellow gelatinous ball shape oozing liquid.
I've tried to identify it and it would appear to be a Shaggy Bracket, or Ionotus hispidus (source: www.first-nature.com/fungi/inonotus-hispidus.php)
It's described as a bracket fungus that is found mostly on Ash and Apple and leads to white rot decay in the tree.
Some exceptional medicinal benefits though are attributed to this mushroom as a remedy to cancer, diabetes and stomach ailments and the lowering of blood glucose levels.
If anyone can confirm this identification I'd be very grateful.
~ Tayatha Om Bekandze Bekandze Maha Bekandze Rajya Samudgate Soha ~
Hydrangea macrophylla are native in Japan.
>>> Their Leaf extracts are being investigated as a possible source of new chemical compounds with antimalarial activity. Hydrangeic acid from the leaves is being investigated as a possible anti-diabetic drug as it significantly lowered blood glucose, triglyceride, and free fatty acid levels
Taken in #TierparkHellabrunn (Munich ZOO) and uploaded for the group
Canon EOS 450D EF70-300mm f/4-5.6L IS USM
ƒ/4.5
104.0 mm
1/60 Sec
ISO 400
[Dedicated to CRA (ILYWAMHASAM)]
It wasn’t exactly the most auspicious of starts to the day I was going to end on a bus heading into the Sinai Desert under the stars. After several days of what I’m going to euphemistically refer to as a galloping case of the Pharaoh's Revenge, I wasn’t at all certain about my plans for later. For a moment, imagine you’re a fly on the wall of our apartment, and you might see the pair of us sitting on the bed, needles in our arms and drip bags taped to the wall above our heads. I was on a glucose concoction, Ali was being topped up with saline. Sweet and savoury - a bit like us. I’d already told the doctor I was feeling much better today, although I hadn’t eaten for twenty-four hours and had missed breakfast in my search for medical assistance for Ali, who was still feeling a bit pale and wan. But he offered to take my blood pressure anyway, and then went pale himself when it was even lower than Ali’s. But one thing he said stayed in my mind - there was no medical reason for me not to go on the trip later. “But you must eat,” he said as he left us. I would have done so if I hadn’t been chasing about looking for him during the morning sitting.
I asked Ali at least four times. By now it was too late for a refund, but it wasn't a huge amount of money and there was still time to rebook that trip for the middle of the week. But she was insistent. Maybe she’d taken out a policy that I wasn’t aware of and was hoping to pay for another twenty years of holidays in the event of my demise later on. She wasn’t feeling great, but she promised she’d still be alive when I returned from Mount Sinai the next afternoon. Whether I would be or not remained a question yet to be answered. But despite the ravages of the last few days, I was feeling strong - and this was one of those once in a lifetime opportunities that I didn’t want to miss. So after receiving her reassurances for a fifth time, I decided I would get on that bus tonight. What could possibly go wrong? We went to lunch as the doctor prescribed, and ignored all of the exciting fare in favour of boiled rice and sauteed vegetables. Delicious. I might stress at this point of the story that Ali never had the slightest intention of going. While she would have enjoyed the hike, the prospect of a long bus journey had put her off the idea of joining me, regardless of how she may or may not feel.
Later, after a similarly dull carb laden calorie building supper, I boarded a large comfortable looking coach. “There’s a toilet at the rear,” announced the tour guide. Nobody could find it. Perhaps he meant a hundred and sixty miles past the back of the bus at the hotel. Thankfully the troubles that had dogged me since Wednesday were now a thing of the past. Any hopes of being able to spread out in my double seat were quickly dashed when we pulled up at a service station just outside the city. As the door opened, a stream of young fit looking people climbed aboard, filling every available seat. In the row in front of me, a Polish couple set up camp, her continentally beautiful, dark and sulky, glaring at me for daring to adjust the curtain. Him short and sallow, wearing sunglasses throughout the night, head completely shaven and decorated in a sprawling black web of tattoos. His seat tilted backwards, swallowing the space in front of their compatriot sitting next to me, while I was treated to a long journey with his slumbering bald head uncomfortably close to my face. As if I needed reminding that this really was an adventure for younger types than me. When we arrived later, they chain smoked all the way up the mountain and down again as if cigarettes were going out of fashion. She pouted in between puffs with a sang-froid that wouldn’t have looked out of place on the face of a supermodel who’d just had her contract with Christian Dior cancelled.
Minutes after filling the bus we passed through the first of several police checkpoints, an official marching down the aisle checking passports. Happily, everyone seemed to have remembered to bring them. The tour guide had collected photocopies of them all, inexplicably handing me one of the three he’d made at our hotel. It wasn’t even mine. I passed it to its equally confused looking owner. The purpose of the exercise never was clear. We waited for a police escort to take us across the desert and into the mountains. I tried to sleep, my head juddering against the softly vibrating window pane. Maybe I managed half an hour where my thoughts were lost to the shifting shapes that inhabit the edges of dreams, but that was about as close as I got to going under. At least I wasn’t suffering with my earlier complaint anymore.
Five and a half gruelling hours after getting onto the bus, and two hundred and seventy kilometres from the border checkpoint, we crept along the last stretch of tarmac into St Katherine’s and parked near the monastery, where our cheerful driver grinned and flexed his bicep in solidarity as I descended into the small hours at the base of Mount Sinai. We were told he’d driven this route no less than six hundred times over the years, depositing thousands of adventurous tourists onto the trail, but here was where his journey ended. For me, the young Polish couple and the other fifty odd souls on the bus, this was just the start of our own adventure. For the next few hours, this group of people from all over the world, thrown together by fate, were my new tribe. “Group Zachariah,” named after the tour guide who'd brought us here and now handed us into the care of three wiry young Bedouins who would lead us up the mountain. ”Group Zachariah!” we would hear their cries bouncing over the dark mountain walls. “Group Zachariah!” those of us who still had sufficient energy would chime in response to let them know we weren't dead yet. Perhaps this is how religions start. Maybe one day in the distant future, pilgrims will read this nonsense and hike up the mountain looking for the lost tribe of Zachariah. But they should know here that, while Moses may well have spent forty days and forty nights in deep thought on the summit, Zachariah kipped on the coach with the driver while his tribe followed the guides up the mountain and into the darkest depths of night.
#AbFav_GREEN_ 🍀
BOUND TO LIKE IT
Stems of Daffodils, I bundled them with a raffia bow...
Stems have four main functions which are:
* Support for and the elevation of leaves, flowers and fruits. The stems keep the leaves in the light and provide a place for the plant to keep its flowers and fruits.
* Transport of fluids between the roots and the shoots and blooms .
* Storage of nutrients.
* The production of new living tissue. The normal life span of plant cells is one to three years. Stems have cells called meristems that annually generate new living tissue.
The leaves are the primary food-making part of the plant. Leaves absorb carbon dioxide from the air, combine it with water that comes through the roots of the plants to make food (a sugar molecule known as glucose), and release oxygen into the air.
Hope you like these energetic image, thanx for your time and visit, M, (*_*)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
daffodil, stems, green, raffia, bow, bound, bunch, energy, studio, colour, studio, square, leaves, Iris, peony, tulip, "conceptual art", design, black-background, NIKOND7000, "Magda indigo"
#AbFav_GREEN_ 🍀
BOUND TO LIKE IT
Stems of Daffodils, I bundled them with a raffia bow...
Stems have four main functions which are:
* Support for and the elevation of leaves, flowers and fruits. The stems keep the leaves in the light and provide a place for the plant to keep its flowers and fruits.
* Transport of fluids between the roots and the shoots and blooms .
* Storage of nutrients.
* The production of new living tissue. The normal life span of plant cells is one to three years. Stems have cells called meristems that annually generate new living tissue.
The leaves are the primary food-making part of the plant. Leaves absorb carbon dioxide from the air, combine it with water that comes through the roots of the plants to make food (a sugar molecule known as glucose), and release oxygen into the air.
Hope you like these energetic image, thanx for your time and visit, M, (*_*)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
daffodil, stems, green, raffia, bow, bound, bunch, energy, studio, colour, studio, square, leaves, Iris, peony, tulip, "conceptual art", design, black-background, NIKOND7000, "Magda indigo"
Lagerstroemia speciosa (giant crepe-myrtle, Queen's crepe-myrtle, banabá plant for Philippines, or pride of India) is a species of Lagerstroemia native to tropical southern Asia. It is a small to medium-sized tree growing to 20 metres tall, with smooth, flaky bark. The leaves are deciduous, oval to elliptic, 8–15 cm long and 3–7 cm broad, with an acute apex. The flowers are produced in erect panicles 20–40 cm long, each flower with six white to purple petals 2–3.5 cm long. The flowers in this plant blooms only once in a year at the peak of summer. It is grown in South East Asia, India , Bangladesh and the Philippines. It is also widely cultivated as an ornamental plant in tropical and subtropical areas. The leaves of the banabá and other parts are used widely in the Philippines, Taiwan, and Japan as a tea preparation. Banabá herb is one of the 69 herbal plants promoted by the Philippine Department of Health (DOH). In Vietnam the plant's young leaves are consumed as vegetables, and its old leaves and mature fruit are used in traditional medicine for reducing glucose in blood. The seeds have narcotic properties. 16888
"Just 52" Wetlands Winter arrives
Winter in the wetlands means the water table is usually higher, plant life is beginning to die off and flatten down. The ice begins to thicken and with that water life quiets. The toads and most frogs will burrow under the leaves and plant life and go deep into the mud where the temperature remains a constant 39.2 degrees. The remain completely inactive awaiting Spring time to emerge. Some frogs like "peepers and wood frogs have a different survival tactic. Once the temperatures reach 32 degrees and ice crystals form on their skin they freeze solid.... their livers rapidly start taking stored sugars and converting them to glucose. The sugar is then carried through their bloodstream, which prevents the cells from drying. Once the temperatures warm up their hearts begin to beat again and they are good to go again.
The wetlands are completely quiet they are at rest ...but under the ice ...life is ready to emerge!!
For 120 pictures in 2020 #101 "Sugar and/or spice", this is a portrait of cinnamon, refined cane sugar, and ginger. Cinnamon is quite good for you, helping to regulate blood glucose among other things. Refined cane sugar is like eating arsenic. Ginger is also good for you, but the tubers are kind of ugly, lol. Thus the title. www.youtube.com/watch?v=h1PfrmCGFnk
My intuition has always said No thx to me in eating fruits during the day, I have bought fruits, "because it's good for you" and I have thrown them away over and over again.
Mark has knowledge about all kinds of stuff and he eats another breakfast then I have ever done. So I became curious, and that's a good start for a change.
And at the same time I read that you should eat your fruits in the morning, like he does.
It all came into its place, now I understand why my intuition stopped me.
Usually people will only eat a fruit after dinner, to look at it as a dessert. But it's the worst time to eat them. Most of the nutrients are lost during digestion. This is thanks to the fermentation of the sugar content.
It is not a good idea to eat fruits when you want during the day either because they contain a substance called fructose that the body converts into glucose and energy. If you do not use it, it will be stored in your body as fat.
From a nutritional point of view, eating fruit in the evening will not help you with weight loss just as it does during the day.
This is because fruit helps speed up metabolism, but it only happens when you are active. If you lie on the couch or in the bed and sleep, your metabolism will always work slower.
Fruit provides:
Calcium
Phosphorus
Iron
Antioxidants
Sugar
Fat (in small quantities)
Carbohydrates
Vitamins
Fruits have a low fat content, so it's not a good idea to just limit yourself to these foods in the morning. Your body also needs carbohydrates, and especially fiber.
And that I learned from Mark too 💞
I love this breakfast.
My breakfast contains of a couple of different variety of fruits, maybe slicing them so I have them for a couple of days, home baked bread, egg and a drinking non-sweeted yogurt.
So, when you eat fruit for breakfast, it's a great way to start your day with a healthy dose of natural energy and you don't ruin it on the way through your body.
I bet my body is smiling all the way 😄🤔😊😂😅
Christmas crackers are a traditional Christmas favorite game in the UK. some of my contacts always have them for Christmas,
The dessert is my creation,
2 layers of Philo sheets with melted butter,
layer of Kataifi, shredded dough Pistachios mixed with cinnamon,
then almond paste like Marzipan in the middle,
Rolled like a cigar baked and when is out of the oven the Greek syrup is poured over it, Heavenly!
a honey bee pausing for a moment. They do this to release glucose from their fat bodies and so restore levels in their blood (haemolymph) to let them continue to fly.
KitKat - Scott Tracy Takes a Break - Gerry Anderson Advert
This was after ingesting the glucose solution they give you for testing for type 2 diabetes. I'm pleased to say I'm okay... ;)
I'm hopelessly behind with commenting, but I promise I'll catch up with everyone in the next couple of days...
Leica Q2 Monochrom
Summilux 28mm/F1.7 Asph.
This is the second dessert I created for Yesterdays Birthday party, both went very well,
Layers of Phyllo with butter, batter made with ground almonds to a paste, put in the middle then more layers of Phyllo, Baked then Syrup on top,
Ingredients on tags,
BTW another batch went into the freezer, for later:-)
I recieved this as an email attachment I share with you ..
Kind courtesy Virendra
From: Virendra Singh
The wonder of a Banana
A professor at CCNY for a physiological psych class told his class about bananas. He said the expression "going bananas" is from the effects of bananas on the brain.
Read on:
Never, put your banana in the refrigerator!
This is interesting.
After reading this, you'll never look at a banana in the same way again.
Bananas contain three natural sugars - sucrose, fructose and glucose combined with fibre. A banana gives an instant, sustained and substantial boost of energy.
Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.
But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.
Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.
PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.
Anaemia: High in iron, bananas can stimulate the production of haemoglobin in the blood and so helps in cases of anaemia.
Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure, so much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.
Constipation: High in fibre, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.
Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates
your system.
Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.
Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.
Nerves: Bananas are high in B vitamins that help calm the nervous system.
Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.
Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.
Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.
Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.
Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.
Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!
Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!
So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away
In our tiny breakfast nook, our 2nd year of making candy in the Far East method. It will take another month to 6 weeks to complete, including daily massaging to break up the forming sugar crystals. The goal is a chewy but not shoe-leathery texture, and it worked perfectly last year. The white fuzz like 'bloom' when they completely dry is from glucose crystals. We had a banner crop of both kinds of persimmons, and this is the pucker variety that has high levels of tannin, that go away with complete ripening or with drying. The tomato shaped Fuyu don't have the tannin so can be eaten right off the tree even when firm. We have 'chips' drying in the fruit dryer now, and have made a wonderful fruit leather by mixing our first crop of Naval orange juice to the persimmons to make a very tasty very orange treat. Here is a nice video of a Chinese method of drying, and you-tube has lots of specific instruction videos, as there are a lot of variations.
www.youtube.com/watch?v=YKIXHn3kDL0&list=RDCMUCoC47do...
COMMENTS & INVITATIONS with AWARD BANNERS will be respectfully DELETED!
My happiness always involves Ruffy. And nothing is better than that. Well… maybe Ruffy x 6 is better. ;-) Create your own happiness and Happy Smile on Saturday! Hope this makes you smile. :-)
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I've been working on this pic for about a week and before it gets overdone, I'd better post it. You wouldn't believe how different it looks each day!!
If you don't recognize her, that's my Ruffy. I created this for the Smile on Saturday group, selfie with half a face theme. I know it's not Saturday.. Maybe you'll smile before Saturday. ;-)
I'm still trying to get Ruffy's blood sugar #'s under control. Today I'm testing her blood every 2 hours, doing her 2nd blood glucose curve. Have been giving her insulin shots 2x daily, but for the 1st time, today her sugar # was low! It's usually really high! So no insulin today. Scary stuff!! Have to keep calling the vet & they tell me what to do. OK.. back to create your own happiness...
English at the bottom.
Van de ene bijzonder LINΞΛS-loc naar de andere, het is maar een kleine klik ;-)
Met de werken voor de Oosterweelverbinding in het verschiet, heeft LINΞΛS namelijk besloten om de capaciteit van haar treinen van en naar Antwerpen te verdubbelen. Bedoeling is om zo veel mogelijk vrachtverkeer uit de file te halen en op het spoor te zetten ten einde de impact van deze werken op de mobiliteit in Antwerpen en zijn haven te verlichten.
Het gaat hier dan vooral over binnenlandse treinen maar ook over een aantal internationale treinen die deel uitmaken van het GNX netwerk en de Antwerpse haven verbinden met Frankrijk en Duitsland.
Om deze treinen te promoten, onthulde LINΞΛS op dinsdag 10 september 2019 de zogenaamde #Modalshift locomotief. Het design van deze loc werd geleverd door één van haar machinisten, namelijk Kris De Smedt, en met de hulp van Railcolor werd uiteindelijk een heel fraaie locomotief ontworpen! Niet verwonderlijk dat deze locomotief onmiddellijk een geliefd jachtobject werd bij vele spotters!
Ook ik wou deze mooie loc wel eens op foto maar door omstandigheden (op het werk moest een traptrede namelijk wat moeilijk doen, met alle gevolgen van dien...) moest ik geduld oefenen... tot ik op zaterdag 12 oktober een berichtje kreeg dat de loc een graantrein van Antwerpen naar Tergnier zou slepen. Ondanks het zeer grijze weer trok ik toch maar naar Hennuyères - hoe vaak zou ik de loc namelijk zo dicht bij huis nog voor de lens krijgen?
Wel... lang moest ik in elk geval niet wachten want twee dagen later kreeg ik al de melding dat de loc de glucosetrein van Aalst naar Nesle-Somme zou slepen.
En dat kwam even mooi uit want zo kon ik na de les in de voormiddag, gewapend met mijn lunch, de loc opwachten in Maffle. En kijk, ook het weer had die dag besloten om wat vriendelijker te zijn dan in het weekend! Even werd het nog spannend toen op het voorziene moment van doorkomst ook een staaltrein van La Louvière naar Gent wou passeren, maar doordat de glucosetrein een klein minuutje vertraagd was, was de andere trein al volledig het beeld uit... oef!
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A freight train from Aalst-Oost (Belgium) to Nesle-Somme (France), driven by the 186 252-3 as #Modalshift (out of traffic, onto rail), is seen in Maffle.
A little bit of information concerning this special #Modalshift-livery: with work ahead for the Oosterweel-connection (completion of the ring road around Antwerp), LINΞΛS has decided to double the capacity of its trains to and from Antwerp. The aim is to remove as much freight as possible from traffic jams and to put them on the track in order to alleviate the impact of these works on mobility in Antwerp and its port.
Belgium, Hainault, Maffle, L90 Denderleeuw - Saint-Ghislain - October 14, 2019 - 1:53 PM.
Yay a bit of prep-work and loads of frozen bubbles created today. Adding liquid glucose helps - the bubbles have more chance of not popping on the ice or snow. ;)
Zoom in I've uploaded it full size. :D
RX10M4 with Polaroid 250d. ;)
Explored on flickr 28th February 2018 at No. 8. Thanks for all the views, comments and faves. :)
Cunit, Tarragona (Spain).
ENGLISH
Photosynthesis is the conversion of light energy into chemical energy by living organisms. The raw materials are carbon dioxide and water; the energy source is sunlight; and the end-products are oxygen and (energy rich) carbohydrates, for example sucrose, glucose and starch. This process is arguably the most important biochemical pathway, since nearly all life either directly or indirectly depends on it. It is a complex process occurring in higher plants, phytoplankton, algae, as well as bacteria such as cyanobacteria. Photosynthetic organisms are also referred to as photoautotrophs.
The word comes from the Greek photo-, "light", and synthesis, "putting together".
More info: en.wikipedia.org/wiki/Photosynthesis
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CASTELLANO
La fotosíntesis, del griego antiguo φοτο (foto) "luz" y σύνθεσις (síntesis) "unión", es la base de la vida actual en la Tierra. Proceso mediante el cual las plantas, algas y algunas bacterias captan y utilizan la energía de la luz para transformar la materia inorgánica de su medio externo en materia orgánica que utilizarán para su crecimiento y desarrollo.
Los organismos capaces de llevar a cabo este proceso se denominan fotoautótrofos y además son capaces de fijar el CO2 atmosférico (lo que ocurre casi siempre) o simplemente autótrofos. Salvo en algunas bacterias, en el proceso de fotosíntesis se producen liberación de oxígeno molecular (proveniente de moléculas de H2O) hacia la atmósfera (fotosíntesis oxigénica). Es ampliamente admitido que el contenido actual de oxígeno en la atmósfera se ha generado a partir de la aparición y actividad de dichos organismos fotosintéticos. Esto ha permitido la aparición evolutiva y el desarrollo de organismos aerobios capaces de mantener una alta tasa metabólica (el metabolismo aerobio es muy eficaz desde el punto de vista energético).
Más info: es.wikipedia.org/wiki/Fotos%c3%adntesis
House (Hotel and restaurant) burnt to ground, in 2022.
Maple sugar operations: AUBERGE DE LA PENTE ABRUPTE, formerly started, owned and operated by the Lavoie Family. As of 2019, a new owner currently renamed it : AUBERGE MA CABANE EN GASPESIE.
Visit :
Lots of beautiful sceneries like that one in the countryside near REFORD GARDENS | LES JARDINS DE METIS. Photo taken about 40 kilometers from Reford Gardens | Les Jardins de Metis located at Grand Metis.
Visit : www.refordgardens.com/
From Wikipedia: MAPLE SUGAR
Maple sugar is a traditional sweetener in Canada and the northeastern United States, prepared from the sap of the maple tree ("maple sap")
Three species of maple trees are predominantly used to produce maple sugar: the sugar maple (Acer saccharum), the black maple (A. nigrum), and the red maple (A. rubrum),because of the high sugar content (roughly two to five percent) in the sap of these species.The black maple is included as a subspecies or variety in a more broadly viewed concept of A. saccharum, the sugar maple, by some botanists. Of these, the red maple has a shorter season because it buds earlier than sugar and black maples, which alters the flavour of the sap.
A few other (but not all) species of maple (Acer) are also sometimes used as sources of sap for producing maple sugar, including the box elder or Manitoba maple (Acer negundo), the silver maple (A. saccharinum), and the bigleaf maple (A. macrophyllum).Similar sugars may also be produced from birch or palm trees, among other sources.
Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill.
Visit: en.wikipedia.org/wiki/Maple_sugar
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This photo and all those in my Photostream are protected by copyright. No one may reproduce, copy, transmit or manipulate them without my written permission.
A coast live oak appears to cup the Sun within it's long branches like a bowl of hot soup.
It's basically having lunch. The oak tree takes in carbon dioxide and water molecules and makes food with the Sun. The energy from sunlight causes a chemical reaction to break down the molecules of carbon dioxide and water and reorganizes them to make the sugar (glucose) and oxygen gas. The oxygen is released from the same tiny holes through which the carbon dioxide entered.
I'm fortunate to share this image with you all via Explore Thanks to the flickr community for your feedback and the continued encouragement! Cheers!!!
During photosynthesis: Light energy is absorbed by chlorophyll, a green substance found in chloroplasts in some plant cells and algae. Absorbed light energy is used to convert carbon dioxide (from the air) and water (from the soil) into a sugar called glucose. Oxygen is released as a by-product.
Took this shot while on one of my walks in Oregon, I particularly liked the light on the edges of some of the twigs.
Francesco my sweet, beloved baby :-)
yesterday we were really scared. we are having very hot Summer right now
temperatures are about 30C in the shadow and almost 40 C in the Sun.
Francesco was standing in the room where the sunrise is and it's not the warmest room in the house. still I moved him early in the morning not to overheat him.
after few hours he started to behave strange. he didn't respond to us. he was dizzy. had problems with standing on his feet. his beak was wide open. we thought it's something serious. :-(
I gave him some powder glucose with water and after some time he was like new. today everything is fine. but I am wondering that maybe I should add some glucose to the birds water. just to make them stronger?
I have great wise friends here, please give us some advice :-)
do you think it could be because of the heat?
I had another ultrasound this morning to check on J's growth. At 32 weeks, he's conservatively estimated to weigh 5 lbs. 11 oz. He's supposed to be about 3 lbs. 12 oz, which is exactly what he weighed a month ago. He's over the 95th percentile for size, and the doctor said he's essentially just "linebacker" material. While I failed the one-hour glucose test, I passed the 3-hour, so I do not have gestational diabetes (which would be one explanation as to why he's so big).
Add to that the excess amniotic fluid, and I'm measuring a full month ahead (which is why my contractions have been so bad - my body thinks I'm near term when I really have about 7 -8 weeks to go). He's healthy though, and that's all that matters to me. We're going to keep monitoring things, and will likely induce a few weeks early in mid-April. I shuddered when the doctor told me that first babies are usually late, and usually the smallest. Hopefully that won't be the case for me.
This morning he was practicing his breathing, and I sat mesmerized watching his diaphragm move rhythmically. To say that I'm already madly in love with him would be a vast understatement.
Pretzel in caramelized sugar with nuts
Caramelization (British English: also caramelisation) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.