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Sargassum Fusiforme
(''Sargassum fusiforme'', syn. ''Hizikia fusiformis''), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere and diet for centuries. It is rich in dietary fiber and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption. In the West In 1867 the word "hijiki" first appeared in an English-language publication: ''A Japanese and English Dictio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
William Henry Harvey
William Henry Harvey, FRS FLS (5 February 1811 – 15 May 1866) was an Irish botanist and phycologist who specialised in algae. Biography Harvey was born at Summerville near Limerick, Ireland, in 1811, the youngest of 11 children. His father Joseph Massey Harvey, was a Quaker and prominent merchant. William started his education at Ballitore School in County Kildare and by the age of 15 had already established algae as his over-riding interest.Papenfuss, G.F. 1976. pp.21–46. Landmarks in Pacific North American Marine Phycology. ''in'' Abbott, I.A. and Hollenberg, G.J. 1976. ''Marine Algae of California''. Stanford University Press, California. After leaving school he joined the family business. Harvey was an authority on algae and bryophytes ( mosses), and author of ''A Manual of the British Algae'' (1841), ''Phycologia Britannica'' (4 vols., 1846–51), ''Nereis Boreali-Americana.'' (3 parts 1852–85) and '' Phycologia Australica'' (5 vol., 1858–63). He spent several y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low Tide
Tides are the rise and fall of sea levels caused by the combined effects of the gravitational forces exerted by the Moon (and to a much lesser extent, the Sun) and are also caused by the Earth and Moon orbiting one another. Tide tables can be used for any given locale to find the predicted times and amplitude (or "tidal range"). The predictions are influenced by many factors including the alignment of the Sun and Moon, the phase and amplitude of the tide (pattern of tides in the deep ocean), the amphidromic systems of the oceans, and the shape of the coastline and near-shore bathymetry (see '' Timing''). They are however only predictions, the actual time and height of the tide is affected by wind and atmospheric pressure. Many shorelines experience semi-diurnal tides—two nearly equal high and low tides each day. Other locations have a diurnal tide—one high and low tide each day. A "mixed tide"—two uneven magnitude tides a day—is a third regular category. Tides va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Chemical Toxicology
''Food and Chemical Toxicology'' is a peer-reviewed scientific journal covering aspects of food safety, chemical safety, and other aspects of consumer product safety. It is published by Elsevier and was established in 1963. The editor-in-chief is José L. Domingo. Abstracting and indexing The journal is abstracted and indexed in Analytical Abstracts, BIOSIS Previews, CAB International, Chemical Abstracts Service, Current Contents/Agriculture, Biology & Environmental Sciences, Current Contents/Life Sciences, Elsevier BIOBASE, EMBASE, MEDLINE/PubMed, Science Citation Index, and Scopus. According to the ''Journal Citation Reports'', it has a 2014 impact factor of 2.895, ranking it 30th out of 87 journals in the category "Toxicology" and 14th out of 123 journals in the category "Food Science & Technology". Controversies In September 2012 F&CT was the original journal which published the paper in question in the Séralini affair. In November 2013 the publisher (Elsevier) then retrac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inorganic
In chemistry, an inorganic compound is typically a chemical compound that lacks carbon–hydrogen bonds, that is, a compound that is not an organic compound. The study of inorganic compounds is a subfield of chemistry known as '' inorganic chemistry''. Inorganic compounds comprise most of the Earth's crust, although the compositions of the deep mantle remain active areas of investigation. Some simple carbon compounds are often considered inorganic. Examples include the allotropes of carbon (graphite, diamond, buckminsterfullerene, etc.), carbon monoxide, carbon dioxide, carbides, and the following salts of inorganic anions: carbonates, cyanides, cyanates, and thiocyanates. Many of these are normal parts of mostly organic systems, including organisms; describing a chemical as inorganic does not necessarily mean that it does not occur within living things. History Friedrich Wöhler's conversion of ammonium cyanate into urea in 1828 is often cited as the starting point of modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anemia
Anemia or anaemia (British English) is a blood disorder in which the blood has a reduced ability to carry oxygen due to a lower than normal number of red blood cells, or a reduction in the amount of hemoglobin. When anemia comes on slowly, the symptoms are often vague, such as tiredness, weakness, shortness of breath, headaches, and a reduced ability to exercise. When anemia is acute, symptoms may include confusion, feeling like one is going to pass out, loss of consciousness, and increased thirst. Anemia must be significant before a person becomes noticeably pale. Symptoms of anemia depend on how quickly hemoglobin decreases. Additional symptoms may occur depending on the underlying cause. Preoperative anemia can increase the risk of needing a blood transfusion following surgery. Anemia can be temporary or long term and can range from mild to severe. Anemia can be caused by blood loss, decreased red blood cell production, and increased red blood cell breakdown. Causes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic table) it occurs naturally only in combination with other elements and it almost always has an oxidation state of +2. It reacts readily with air to form a thin passivation coating of magnesium oxide that inhibits further corrosion of the metal. The free metal burns with a brilliant-white light. The metal is obtained mainly by electrolysis of magnesium salts obtained from brine. It is less dense than aluminium and is used primarily as a component in strong and lightweight alloys that contain aluminium. In the cosmos, magnesium is produced in large, aging stars by the sequential addition of three helium nuclei to a carbon nucleus. When such stars explode as supernovas, much of the magnesium is expelled into the interstellar medium where it ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium
Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to its heavier homologues strontium and barium. It is the fifth most abundant element in Earth's crust, and the third most abundant metal, after iron and aluminium. The most common calcium compound on Earth is calcium carbonate, found in limestone and the fossilised remnants of early sea life; gypsum, anhydrite, fluorite, and apatite are also sources of calcium. The name derives from Latin ''calx'' "lime", which was obtained from heating limestone. Some calcium compounds were known to the ancients, though their chemistry was unknown until the seventeenth century. Pure calcium was isolated in 1808 via electrolysis of its oxide by Humphry Davy, who named the element. Calcium compounds are widely used in many industries: in foods and pharma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Namul
Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On the day of Daeboreum, the first full moon of the year, Koreans eat ''boreum-namul'' (, "full moon namul") with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come. Preparation and serving For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konjac
Konjac (or konjak, ) is a common name of the East and Southeast Asian plant ''Amorphophallus konjac'' ( syn. ''A. rivieri''), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for '' A. paeoniifolius''). It is native to Yunnan in China and cultivated in warm subtropical to tropical East and Southeast Asia, from China and Japan south to Indonesia and Vietnam (USDA hardiness zone 6–11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long. The food made from the corm of this plant is widely known in English by its Japanese name, ''konnyaku'' (yam cake), being cooked and consumed primarily in Japan and Korea. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared with seafood, such as Squid as food, squid, eel, Japanese amberjack, yellowtail, salmon, tuna or Crab stick, imitation crab meat. Many types of sushi are Vegetarian cuisine, vegetarian. It is often served with , wasabi, and soy sauce. Daiko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
