Jumat, 10 Oktober 2014
Selasa, 03 Agustus 2010
antioxidant
Grow old with excellent body condition and still look attractive is every man's dream. Conditions that might not be achieved just like that, without action and effort early on. Unfortunately, the aging process just realized after the body experiences physical changes. As a result, various efforts seemed fruitless.
Being old is not inevitable, but slows the emergence of aging may be commercialized to start now. Free radicals are one of the main causes of aging. Unfortunately, the spread of free radicals in the environment where we live, such as air pollution by motor vehicle fumes, cigarette smoke, polluted water, ultraviolet radiation from sunlight and foods containing unsaturated fat.
Free radicals are atoms or molecules are very unstable and very reactive, and damage to the network. These free radical compounds can be formed due to chemical processes that occur in tuubuh body, such oxidation processes, cell metabolism, exercise and excessive inflammation.
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Being old is not inevitable, but slows the emergence of aging may be commercialized to start now. Free radicals are one of the main causes of aging. Unfortunately, the spread of free radicals in the environment where we live, such as air pollution by motor vehicle fumes, cigarette smoke, polluted water, ultraviolet radiation from sunlight and foods containing unsaturated fat.
Free radicals are atoms or molecules are very unstable and very reactive, and damage to the network. These free radical compounds can be formed due to chemical processes that occur in tuubuh body, such oxidation processes, cell metabolism, exercise and excessive inflammation.
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Giraffes
Description and Characteristics:
The Giraffe is the tallest of all mammals, on average they are 6ft tall at birth. They are well known for their long necks, long legs, and spotted patterns; each giraffe has it's own unique pattern. Giraffes have small "horns" or knobs on top of their heads that grow to be about five inches long. These knobs are used to protect the head in fights.
Feeding/drinking Habits:
Their long necks help giraffes eat leaves from tall trees, typically acacia trees. The tongue of a giraffe can be as long as 45 cm.
If they need to, giraffes can go for several days without water. Instead of drinking, giraffes rely on remaining hydrated from the moisture content in the leaves they feed on.
Habitat:
Giraffes live in the savannahs of Africa, where they roam freely among the tall acacia trees, arid land, dense forests and open plains. Large populations of giraffe are found in Kenya, Tanzania, South Africa, Namibia.
Size & Lifespan
Males weigh between 2,400 and 4,000 pounds and are up to 18 feet tall. Female giraffes are smaller and lighter than males, and weight between 1,600 and 2,600 pounds and grow to be about 16 feet tall. A giraffe calf can be up to 6 ft tall at birth
Giraffes live for about 25 years in the wild
Reproduction:
The gestation period for giraffes is between 14-15 months. Generally there 16-month period between calving since this is such a long gestation period. Breeding can occur at any time of the year, with the conception peak generally happening the rainy season
Predators and Threats:
There is not direct threat to adult Giraffes from predators as they are too large. However, their calves are vulnerable and cannot defend themselves from usually lion and the spotted hyena.
Giraffes are hunted for their meat, coat and tails. The tail is prized for good luck bracelets, fly whisks and string for sewing beads. The coat is used for shield coverings. Habitat destruction and fragmentation are threats to giraffe populations.
http://www.africaguide.com
The Giraffe is the tallest of all mammals, on average they are 6ft tall at birth. They are well known for their long necks, long legs, and spotted patterns; each giraffe has it's own unique pattern. Giraffes have small "horns" or knobs on top of their heads that grow to be about five inches long. These knobs are used to protect the head in fights.
Feeding/drinking Habits:
Their long necks help giraffes eat leaves from tall trees, typically acacia trees. The tongue of a giraffe can be as long as 45 cm.
If they need to, giraffes can go for several days without water. Instead of drinking, giraffes rely on remaining hydrated from the moisture content in the leaves they feed on.
Habitat:
Giraffes live in the savannahs of Africa, where they roam freely among the tall acacia trees, arid land, dense forests and open plains. Large populations of giraffe are found in Kenya, Tanzania, South Africa, Namibia.
Size & Lifespan
Males weigh between 2,400 and 4,000 pounds and are up to 18 feet tall. Female giraffes are smaller and lighter than males, and weight between 1,600 and 2,600 pounds and grow to be about 16 feet tall. A giraffe calf can be up to 6 ft tall at birth
Giraffes live for about 25 years in the wild
Reproduction:
The gestation period for giraffes is between 14-15 months. Generally there 16-month period between calving since this is such a long gestation period. Breeding can occur at any time of the year, with the conception peak generally happening the rainy season
Predators and Threats:
There is not direct threat to adult Giraffes from predators as they are too large. However, their calves are vulnerable and cannot defend themselves from usually lion and the spotted hyena.
Giraffes are hunted for their meat, coat and tails. The tail is prized for good luck bracelets, fly whisks and string for sewing beads. The coat is used for shield coverings. Habitat destruction and fragmentation are threats to giraffe populations.
http://www.africaguide.com
Antioxidants
Antioxidants are defined as compounds that can delay, slow down, and prevent lipid oxidation process. In a special meaning, antioxidants are substances that can delay or prevent the occurrence of antioksidasi reactions of free radicals in lipid oxidation (Kochhar and Rossell, 1990).
Sources of antioxidants can be classified into two groups, namely synthetic antioxidants (antioxidants obtained from the synthesis of chemical reactions) and natural antioxidants (antioxidant extraction yield natural ingredients).
Some examples of synthetic antioxidants permitted for food use and their use has been often used, namely anisol butyl hydroxy (BHA), butyl hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidant-these antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two of food components, (b) antioxidant compounds formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to food as a food additive (Pratt, 1992).
Antioxidant compounds isolated from natural sources is derived from plants. Plant Kingdom, Angiosperm has approximately 250 000 to 300 000 species and of these approximately 400 species have been known to be a human food ingredient. Isolation of a natural antioxidant has been made from plants that can be eaten, but not always from the part that can be eaten. Natural antioxidant in several parts of plants, such as in wood, bark, roots, leaves, fruits, flowers, seeds and pollen (Pratt, 1992).
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds that can form groups of flavonoids, cinnamic acid derivatives, coumarins, tocopherols and polyfunctional organic acids. Flavonoid having antioxidant activity include flavones, flavonols, isoflavones, kateksin, flavonol and kalkon. Meanwhile, cinnamic acid derivatives including kafeat acids, ferulic acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) is used as a seasoning or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity that was enough. Of ginger extract that has been removed by steam distillation volatilnya components, then the fraction of non volatilnya after purification, it was found that there were four derivatives and four kinds diarilheptanoid gingerol which has strong antioxidant activity (Nakatani, 1992).
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Sources of antioxidants can be classified into two groups, namely synthetic antioxidants (antioxidants obtained from the synthesis of chemical reactions) and natural antioxidants (antioxidant extraction yield natural ingredients).
Some examples of synthetic antioxidants permitted for food use and their use has been often used, namely anisol butyl hydroxy (BHA), butyl hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidant-these antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two of food components, (b) antioxidant compounds formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to food as a food additive (Pratt, 1992).
Antioxidant compounds isolated from natural sources is derived from plants. Plant Kingdom, Angiosperm has approximately 250 000 to 300 000 species and of these approximately 400 species have been known to be a human food ingredient. Isolation of a natural antioxidant has been made from plants that can be eaten, but not always from the part that can be eaten. Natural antioxidant in several parts of plants, such as in wood, bark, roots, leaves, fruits, flowers, seeds and pollen (Pratt, 1992).
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds that can form groups of flavonoids, cinnamic acid derivatives, coumarins, tocopherols and polyfunctional organic acids. Flavonoid having antioxidant activity include flavones, flavonols, isoflavones, kateksin, flavonol and kalkon. Meanwhile, cinnamic acid derivatives including kafeat acids, ferulic acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) is used as a seasoning or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity that was enough. Of ginger extract that has been removed by steam distillation volatilnya components, then the fraction of non volatilnya after purification, it was found that there were four derivatives and four kinds diarilheptanoid gingerol which has strong antioxidant activity (Nakatani, 1992).
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Senin, 02 Agustus 2010
Why Are Amphibian Populations Declining
Clearly, the most important factor leading to amphibian population declines is habitat destruction. When forests are cleared it is no surprise that species that once lived there disappear. What is alarming is that there are many cases where the habitat is protected and amphibians are still disappearing. The causes for recent amphibian declines are many, but an emerging disease called chytridiomycosis and global climate change are thought the be the biggest threats to amphibians. Chytridiomycosis is a disease caused by the fungal chytrid pathogen Batrachochytrium dendrobatidis. This pathogen is associated with the global loss of hundreds of species of amphibians and represents a spectacular loss of biodiversity, some say the worst in recorded history.
In the table below we break down all of the hypothesized factors and the links provide more detailed information for each one. Some factors are obviously shared with other types of endangered species on our planet and are part of to the worldwide biodiversity crisis such as habitat destruction, alteration and fragmentation (Fisher and Shaffer 1996, Davidson et al. 2001, Marsh and Trenham 2001), introduced species (Vredenburg 2004, Kats and Ferrer 2003) and over-exploitation (Jennings and Hayes 1985, Lannoo et al. 1994). For these threats, we have a pretty good understanding of the ecological mechanisms underlying declines (Collins and Storfer 2003). However, amphibians have also declined in relatively ‘pristine’ and protected environments (Wake 1991, Crump et al. 1992, Lips 2000). These more complex and elusive mechanisms include climate change (Pounds et al. 1999, Kiesecker et al. 2001, Carey and Alexander 2003), increased UV-B radiation, chemical contaminants (Hayes et al. 2002, Blaustein et al. 2003), emerging infectious diseases (Daszak et al. 2003; see AmphibiaWeb's global distribution map of chytrid) and deformities (or malformations). The underlying mechanisms behind these factors are complex and they may be working synergistically with more straight forward factors, such as habitat destruction and introduced species, to exacerbate declines (Kiesecker et al. 2001, Blaustein and Kiesecker 2002). Researchers are finding that there is not a single overarching cause for global declines, instead all of these factors are threatening amphibian populations and the threat tends to vary depending on the location. If we are going to prevent further extinctions, research must move forward quickly and be used effectively in management by governments and non-governmental organizations around the world.
Jumat, 25 Juni 2010
Antioxidants and resources
Antioxidants are defined as compounds that can delay, slow down, and prevent lipid oxidation process. In a special meaning, antioxidants are substances that can delay or prevent the occurrence of antioksidasi reactions of free radicals in lipid oxidation (Kochhar and Rossell, 1990).
Sources of antioxidants can be classified into two groups, namely synthetic antioxidants (antioxidants obtained from the synthesis of chemical reactions) and natural antioxidants (antioxidant extraction yield natural ingredients).
Some examples of synthetic antioxidants permitted for food use and their use has been often used, namely anisol butyl hydroxy (BHA), butyl hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidant-these antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two of food components, (b) antioxidant compounds formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to food as a food additive (Pratt, 1992).
Antioxidant compounds isolated from natural sources is derived from plants. Plant Kingdom, Angiosperm has approximately 250 000 to 300 000 species and of these approximately 400 species have been known to be a human food ingredient. Isolation of a natural antioxidant has been made from plants that can be eaten, but not always from the part that can be eaten. Natural antioxidant in several parts of plants, such as in wood, bark, roots, leaves, fruits, flowers, seeds and pollen (Pratt, 1992).
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds that can form groups of flavonoids, cinnamic acid derivatives, coumarins, tocopherols and polyfunctional organic acids. Flavonoid having antioxidant activity include flavones, flavonols, isoflavones, kateksin, flavonol and kalkon. Meanwhile, cinnamic acid derivatives including kafeat acids, ferulic acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) is used as a seasoning or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity that was enough. Of ginger extract that has been removed by steam distillation volatilnya components, then the fraction of non volatilnya after purification, it was found that there were four derivatives and four kinds diarilheptanoid gingerol which has strong antioxidant activity (Nakatani, 1992).
Sources of antioxidants can be classified into two groups, namely synthetic antioxidants (antioxidants obtained from the synthesis of chemical reactions) and natural antioxidants (antioxidant extraction yield natural ingredients).
Some examples of synthetic antioxidants permitted for food use and their use has been often used, namely anisol butyl hydroxy (BHA), butyl hydroxy toluene (BHT), propyl gallate, tert-butyl hidoksi quinon (TBHQ) and tocopherols. Antioxidant-these antioxidants are natural antioxidants that have been produced synthetically for commercial purposes.
Natural antioxidants in food can be derived from (a) the existing antioxidant compounds from one or two of food components, (b) antioxidant compounds formed from reactions during processing, (c) antioxidant compounds isolated from natural sources and added to food as a food additive (Pratt, 1992).
Antioxidant compounds isolated from natural sources is derived from plants. Plant Kingdom, Angiosperm has approximately 250 000 to 300 000 species and of these approximately 400 species have been known to be a human food ingredient. Isolation of a natural antioxidant has been made from plants that can be eaten, but not always from the part that can be eaten. Natural antioxidant in several parts of plants, such as in wood, bark, roots, leaves, fruits, flowers, seeds and pollen (Pratt, 1992).
Natural antioxidant plant compounds are usually phenolic or polyphenolic compounds that can form groups of flavonoids, cinnamic acid derivatives, coumarins, tocopherols and polyfunctional organic acids. Flavonoid having antioxidant activity include flavones, flavonols, isoflavones, kateksin, flavonol and kalkon. Meanwhile, cinnamic acid derivatives including kafeat acids, ferulic acid, chlorogenic acid, and others.
Ginger (Zingiber officinale Roscoe) is used as a seasoning or traditional medicine. Pungent components of ginger such as gingerol and 6-6 shogaol known to have antioxidant activity that was enough. Of ginger extract that has been removed by steam distillation volatilnya components, then the fraction of non volatilnya after purification, it was found that there were four derivatives and four kinds diarilheptanoid gingerol which has strong antioxidant activity (Nakatani, 1992).
Selasa, 30 Maret 2010
Tapeworm
Latin name: Taenia solium
Phylum: Flatworm
Sub Phylum: --
Order: Cyclophyllidea
Family: --
Genus: --
Species: Taenia solium
Class: Cestoda
Area Name: ribbon worm
Breathing:
No description.
Habitat:
All the endoparasitic tapeworms and almost all adult worms live in the digestive tract of vertebrates and the larvae live on the network vertebratata and invertebrates.
Digestion:
Cestoda do not have the gut and absorb nutriment through the general surface of the body.
Reproduction:
Tapeworms are hermaphrodit. Reproductive organs varies in different groups. Proglottid each consisting of one complete set of female and male organs. Apparently formed in a single egg fertilized by spermatozoa proglottid from proglottid the same, despite the merger between proglottid known at the same worm and the worm is different.
Role:
Tapeworm, Taenia solium, normally parasitic, the adults live in the human digestive tract
Langganan:
Postingan (Atom)
